Lamb chops


Bet you couldn’t resist saying “play along” after the headline and now you’ve got an ear-worm in your head as the song keeps playing over and over and over again.

But just look at the heavenly ambrosia-like plate of nice juicy lamb cutlets and hot crispy potato wedges with a side of crunchy salad in the picture above. Even the brown gravy to complement the lamb was delicious down to the last drop.

Tell me you can resist that and I will show you a human who has yet tasted the best lamb cutlets ever.

I had it for supper on Saturday for the second time in my life and I can’t stop thinking about it until now. To think I only ate it for the first time a few weeks ago. My life was nothing before I met this dish. Nothing, I tell you.

Seriously. Everything about this dish is just so awesome. Look at it. If you were not a meat lover before, you ought to be now.

The meat is tender, with the right amount of juicy fats lacing the sides of the bone. You dip a piece of the meat into the succulent brown gravy. There is a slight tinge of smoky crispiness as you chew into it, letting the gravy swirl around.

I just made myself hungry.


Scrambled eggs


It’s not an euphemism for anything. Really. If it’s indeed an euphemism for something, I wouldn’t be the first one to know. Because I ain’t cool like that. So I woke up this morning midday and I thought it would be a good idea to cook me some breakfast. I know right? What was I thinking? Of course, it turned out to be slightly more eventful than what you or I would have expected.

With a flashing energy-saving lightbulb over my head, (it’s a metaphor for “brilliant idea”, obviously), I turned on my notebook, made myself a hot cup of green tea and Googled “scrambled egg”. And boy oh boy, there were 1,680,000 websites eager to tell me what the best scrambled eggs look like, how to make them perfect. There’s even a Wikipedia page if you’re interested in the origins of scrambled eggs. And yes, I clicked on it. Always good to know the history of what you’re about to consume, innit.

According to this perfect scrambled eggs recipe by

This recipe serves 2 hungry people.

6 large eggs
6 teaspoons (1 teaspoon for each egg) low-fat milk
3 dashes of salt (1 dash for every two eggs)
1 Tablespoon butter for frying

That was when I stopped reading and head into the kitchen. I mean, how hard can cooking scrambled eggs be, right? IF I can dress and clean myself, and I have a driver’s license and I can drink (but not driving at the same time obviously) and smoke, and I have a day job, I can handle something as simple as eggs. Naturally, cooking just got a bit more interesting.

The Imaginarator’s personal scrambled eggs recipe:

Halved the number of eggs to three – check. Six tablespoons of low-fat milk – check. Substitute butter for copious amounts of olive oil – check. Three teaspoons of salt – check. Whisk them for a while until you see air bubbles – check. Heat frying pan – check. Pour mixture in – check. Add two slices of edam cheese for extra deliciousness – check. Semi-stir them – check. Turn off heat when you see eggs charring – check.

You do see where I have gone wrong, don’t you?


Tip on breakfast

If you eat a blueberry bagel with loads of cream cheese in the morning, you’re still going to end up with Blueberry Breath which, according to friends, is not a bad thing to have. At least until 10am. Much nicer than Coffee Breath, which frankly is quite unpleasant, especially if you receive a full blast of it into your nose at close proximity.


Things I like more than I realise No2: Peaches

Juicy, tender and full of natural sweetness, I am talking about the fruit, not the raunchy singer whom I do sometimes enjoy when I am feeling the naughties. Right, back to the best edible gift Mother Nature has given us. The minute I bit into the chilled fruit, I felt like I was transported to a fluffly breezy world where I was drinking a nice long iced drink made out of 100% peaches.

So good, you have to eat it again

So good, you have to eat it again

Photo credits: Wikipedia


Oddly addictive pineapple tarts

Today, being the 15th day of the lunar calendar and all, marks the end of Chinese New Year. Which means no more addictive but fattening snacks such as pineapple tarts and pistachio cookies. That is if you haven’t been greedy and finished the whole stash long ago.

Oh and I did my part in the last lo hei tossing, pomelo munching and chewing down of mini pink and white glutonious rice balls. All to celebrate, or mourn really, the end of Chinese Spring Festivities.

According to Beijing media Xinhua, the first penumbral lunar eclipse of 2009 will reach its darkest peak at 22.38pm so the moon will be rounder than usual and also bigger till then. No need for fancy telescopes or binoculars. Perhaps you can double check if the estimated distance of 365,000 km between the moon and the earth is correct then.

Somehow I imagine the moon to look very much like this lovely pineapple tart. Without the little buttery ribbon and brown filling obviously.

Awesomeness packed in one tart

Awesomeness packed in one tart


Midweek beer is all sorts of aces

I am looking at making Midweek Beer a compulsory afterwork tradition. Honestly, if you are a corporate rat like I am, it’s a must to celebrate this midweek high. After all, it is an achievement of some sort to get through Monday and Tuesday unscatched.

Of course, go mental and have your ice cold Midweek Beer with crispy pork knuckle on the side. Absolutely brilliant.

Never has pig look so fine

Never has pig look so fine