This conversation took place in the office between me and a colleague. I was standing next to him at that time.
Me: Where did this can of redbull come from?
Colleague: Oh, you weren't here when the redbull girl came around?
Me: Redbull girl?
Colleague: Yeah... oh, she was hot.
Me: Damn it, I missed it.
I walked back to my desk, which was just one more desk away from his. Another colleague was sitting in between us, and helpfully trying to explain to an intern what we do at the desk. I wasn't thinking much about it when I sort of shouted across: "was she wearing a mini skirt?"
Colleague: ...
Me: Sorry, that was inappropriate...
Monday, July 26, 2010
Sunday, July 04, 2010
Sesame oil chicken
I visited my maternal aunties a few days ago. It had been so long since I saw them. My third aunt gave me my old passport that grandma had been holding on for me since I was 3. Gosh I didn't realise I was cute.
My aunts reminded me that grandma used to cook for me my favourite dish at that time - sesame oil chicken (aka ma yau gai). I remembered I loved it and couldn't have enough of it. I did try cooking it - but somehow it didn't taste the same. I remembered it wasn't all that difficult, but third aunt helpfully suggested adding the soy sauce towards the end. I told my mum about it (at that point I still called it Ginger soy sauce chicken) and she told me the proper name is actually sesame oil chicken!
Aha! That's the secret ingredient - sesame oil.
Now, back in London, I successfully managed to recreate what I think is grandma's sesame oil chicken. Awesome stuff if I can say so myself :)
If you're interested, here's how I did it (all measurements by estimation).
1. Cut 1kg chicken into big chunks. Ideally drumsticks or thighs. Season chicken with two (or four) tbsp sesame oil, one tbsp light soy sauce, one tbsp dark soy sauce, one tbsp oyster sauce and one tsp salt. Mix well and marinate for 1hr.
2. Fry one two two thumb sized piece of ginger, sliced thinly, with half a clove of garlic, in veg oil (don't use sesame oil as it smokes easily). Fry till browned.
3. Add chicken. Brown chicken ( don't stir too frequently or it won't brown!). Abt 6-10 mins. When almost cooked, add 1cup water. Add 1-2 tbsp dark soy sauce. Add two tbsp sugar. Simmer 2 mins. Add more dark soy/ sugar to taste.
4. Serve, with steamed rice and lots of love.
My aunts reminded me that grandma used to cook for me my favourite dish at that time - sesame oil chicken (aka ma yau gai). I remembered I loved it and couldn't have enough of it. I did try cooking it - but somehow it didn't taste the same. I remembered it wasn't all that difficult, but third aunt helpfully suggested adding the soy sauce towards the end. I told my mum about it (at that point I still called it Ginger soy sauce chicken) and she told me the proper name is actually sesame oil chicken!
Aha! That's the secret ingredient - sesame oil.
Now, back in London, I successfully managed to recreate what I think is grandma's sesame oil chicken. Awesome stuff if I can say so myself :)
If you're interested, here's how I did it (all measurements by estimation).
1. Cut 1kg chicken into big chunks. Ideally drumsticks or thighs. Season chicken with two (or four) tbsp sesame oil, one tbsp light soy sauce, one tbsp dark soy sauce, one tbsp oyster sauce and one tsp salt. Mix well and marinate for 1hr.
2. Fry one two two thumb sized piece of ginger, sliced thinly, with half a clove of garlic, in veg oil (don't use sesame oil as it smokes easily). Fry till browned.
3. Add chicken. Brown chicken ( don't stir too frequently or it won't brown!). Abt 6-10 mins. When almost cooked, add 1cup water. Add 1-2 tbsp dark soy sauce. Add two tbsp sugar. Simmer 2 mins. Add more dark soy/ sugar to taste.
4. Serve, with steamed rice and lots of love.
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