Last Sunday was the 7th Day of the Chinese Lunar New Year and they say that it was everybody’s birthday as everyone would turn a year older on that day or something to that effect. Many would have gone back to their respective towns and cities by then but the roads were still jammed and the eating places were still crowded. Thus, to avoid the hassle of having to look for some place to go for lunch after the church service that day, I decided to cook something so we could just come home to eat…and if you’re guessing that I cooked porridge (again), you’re absolutely right! LOL!!!
To go with it, I had century eggs…
I would never touch those black eggs before but eventually, I acquired the taste for them and now, I love them…a lot! This is my wife’s way of serving them – the eggs cut into quarters, thin strips or slices of ginger on top and a generous dash of dark soy sauce. Very nice!
I also fried the made-in-Canada Ma Ling spicy luncheon loaf that Philip gave me…
In the past, I would heat up some oil and fry the sliced Bombay onions till brown and then add the meat before putting in the eggs, beaten. These days, I would fry the meat cut into bite-size pieces till they turn a nicer darker shade of red and by then, some of the oil would have oozed out…and I would use the oil to brown the onions and fry the egg. No extra oil added…
I was still having visitors trickling in even though it had already been a week but as they say, the new year celebration actually lasts till Chap Goh Meh or the 15th Night of the Chinese New Year. That evening, my friend, Huai Bin – the celebrity blogger, came by to extend his New Year greetings…
*Huai Bin’s photo*
Actually, he’s working and lives in KL but he’s from Sibu and his parents are here so he would come back time and again and it is so nice of him to want to meet up with me each time…and every Chinese New Year, he would be home without fail, that’s for sure. Call me a dinosaur or whatever but I really don’t feel too comfortable about having my photo taken with a handphone camera, arm outstretched – if I’m not mistaken, that’s what they call cam-whoring these days…but Huai Bin insisted on having one taken with me. The first two turned out disastrous – I looked so huge…like Shrek so I suggested that he changed hands to take the photograph from his direction…and this was what came out of it. At least I do not look like some monstrosity…and no, we were not up to anything naughty at that point in time – not at all! LOL!!!
Later in the evening, an ex-student, Johnny and his brother, Jaeden, came…and their mum gave me TWO huge fish. “Nien nien yew yee!” the Chinese would say, if I got that correct – it really was so kind and thoughtful of her but I’ll save the details till another post when I’ve cooked the fish.
So how has everything been with everybody? All back to the grind by now, I suppose?
Comments on: "Simple (2)…" (26)
century eggs!! oh, that’s one of my favorite snack, especially love it with some preserved ginger slices, yummy yummy!! and i thot those luncheon loaf is taiwanese sausage at a quick glance.. they are very tempting to me, hahaha, can i have a few pieces?? :p
I love eggs…in any form. LOL!!! You want! Come on over to Sibu and I’ll cook that for you.
Oh my gosh…you mean I am a year older already even though my birthday is not yet here? Now I think I don’t like Chinese New Year….LOL. Oh yes, I like just what you like in the pictures there…century eggs and luncheon meat….mmmm. Totally agree with you that they are perfect to go with porridge. Over here I only go for SPAM…..really good for making fried rice. bet you are still enjoying your CNY.
LOL!!! You’re as old/young as you think. I never think of myself as old…though sometimes, the spirit is willing but the flesh is weak. SPAM is expensive here – around RM15.00…so when desperately craving, I would settle for the Gulong Brand – over RM5.00, not bad at all.
Never mind, when I come and visit you, I’ll bring 1 whole year supply..muahahaha
Oh no! No, thank you. I think I’ve enough to last me a lifetime…
I wun touch the black coloured jelly-like eggs. Feel a bit geli, dono why. But I’m okay with the salted eggs. Those are okay. In fact, I buy boxes of them to distribute among my friends occasionally. They’re quite cheap around here.
I wouldn’t touch them before but now I’m hooked. I love salted eggs too but must be moist and lemak – very hard to buy, may end up with not so nice ones…or even rotten ones. Those in boxes – 80 sen each at one shop round the corner here…and those pre-packed in sets of 4 or 6, 70 sen each at the supermarts.
Every time I buy, I surely will buy at least 50. So no worries, if rotten, just take another one. LOL!
Good grief! Isn’t that so wasteful? When I buy any, I would expect every one to be good…
No lah… usually I take 10 eggs onli. The rest kasi orang. Mana ada waste.
I just buy from my kampung stall, cooked already…RM1.00 each, just buy two or three…guarantee best rather than buying from the shops RM4-5…and in the end, not nice or worse, all thrown away. The locally-salted ones also good…(not covered with the black stuff) but have to go to the wet market to buy. Seldom go these days.
century egg again! lol
yup! save oil, less oily and good for health!
so the next food probably will be the two huge fish? =p
Egg again, four of them…but I did not have century egg the last round leh? One of the TWO big fish, coming your way soon. Wink! Wink! LOL!!! Not gone to work yet? Have a nice day, Henry!
My son has gone back on Friday itself, no choice cos he has to follow my BIL and family back to JB.. he told me that next year he will not be following them back by car… wasted the weekend not being with us… lol..
Love the century eggs with porridge, tastier if add in salted eggs too
Next year, he would be entitled to annual leave – can stay longer… Ya, next round of porridge, I would be having salted eggs…and salted veg fried with pork belly. Nice!
I love the century eggs, been awhile never took it. Ok lor….back to work as usual. Back to normal routine as usual.
I don’t take it often either – but when I take porridge in the shops, I would definitely choose the one with century eggs, if they have those. Celebration’s not over till Chap Goh Meh. Hiaz…wonder what we’ll cook for dinner…
another sinful dish ..
the century egg n luncheon meat… yummy
STP – did you go for medical check up ? LOL…..
Oops!!! Ask no questions and I tell no lies… Hehehehehehe!!!!
Laa….yesterday I baru cooked porridge. Salted eggs, century eggs and dried oyster.
Dried oyster? You put in the porridge? That would make it really very sweet…
Oh gosh!!…those century eggs and spicy lucheon meat looks heavenly. Just nice to have them with either porridge or plain rice. My hub would never touch those century eggs and yum!!!..yum!!!….I have them all.
Hah!!! He doesn’t know what he’s missing. Yum! Yum!
looking good with huai bin there!! Nice, this year all your ang paos must be big big ones
I’ve always liked century eggs, but Janice won’t take them
Big ang pao? Aiyor…how to afford, old retiree. All last year’s left overs…didn’t even bother to go and change new notes this year – more than enough to go round. Hah!!! Looks like you’re the opposite of Irene Tan and her hubby…
I want ma tauju with porridge no dinosaur eggs haha. Loved those younger days with my childhood friends to have porridge in Bukit Mertajam for supper at least once a week with tauju, fried kacang, danau salted fish, shrimps with lime juice, salted eggs, kiam chai. Ho chak!
BM? BM has nice Teochew porridge? I’ve a friend there – Eng…the one who took Melissa for the reunion dinner. Maybe I should visit him someday…and stay around BM. Dunno much about the place…except for St Anne’s.
Not sure the porridge stall is still selling at Aston Road after such a long time. That golden place near to Jit Sin school must have been cleared for high rise buildings. Oh yeah St Anne’s those days must go every year without fail but not now got this phobia of crowded places of people mountain people sea, Bananaz scared of being squashed or split haha.
You bring me lah! I bulldoze everybody out of the way. LOL!!!
tQ for your tips no sweat for Bananaz no go for fried stuff & almost a teetotaler (drinks wine occasionally only)..~;).
Ok, take care. Get well soon…
Porridge post again!! Nyek nyek nyek, today you cannot catch me. I am having my porridge for lunch too!! Yum yum. Today i have luncheon meat and salted fish that my mum brought for me from Sarawak, long and slim like a stick, very nice salted fish. Yum yum!!
I love century egg, especially those from Hong Kong with runny egg yolk, heaven!!
Nice picture of you and Huai Bin and you look ‘smaller” in that picture! hahahhaha..must thank Huai Bin for taking a good one.
LOL!!! Looks like a lot of people having porridge after seeing my photo on Facebook. I’m such a good influence… Ya…I know the trick now – I must be the one further away from the camera…and also hide part of my body behind the other person. Optical illusion! Hehehehehehehe!!!!
Hah..pandai you to get ppl to take nice photos of you and you can tepek (tampal..in case you still don’t know) it in your blog.All of mine that you took and tepek-ed here all looked so horrible. Macam Shrek’s wife, Fiona except I’m not green!Infact got 1 photo I looked like orang minyak…face so oily!!! Hrmphhhh!!
I like century eggs but I have to eat it alone as the boys tengok only sure will run a mile. If I cook century egg and pork porridge, I have to cut so tiny so that they cannot see it..very susah lar!! Mana shiok already to eat like that…no taste! Now you make me ‘gian’ to eat porridge again..hahaha
Got kah? I thought face memang like that one – no matter how, also will look like that? Muahahahahahaha!!!!! Kesian…. You try serving it Lucy’s style, with ginger and kicap…maybe they will like?
come, take photos with me. I do charge RM5 per shot… cheap cheap and fastest way to make you smaller and slimmer…
Yes, we MUST have a photo taken together when you come to Sibu. I will look soooo slim…for once. LOL!!!
So vain ar??????? mwahahahahahaha
So many visitors to your home this CNY; you are certainly loved, my dear friend! ^^
+Ant+
ps: sorry for bring missing in your comment box this NY. I caught the lazy bug
Vain kah? No lah…at least, try not to look too ugly mah.
Ya…where have you been? Thought you don’t wanna come by my blog anymore, so sombong… 
i normally just fry the luncheon meat (dipped with a beaten egg) without anything else. Now I learn a new recipe from you. And that Century egg…wah…betul betul nice ka go with dark soy sauce?? I still have 2 leftover Yung Kee’s Century egg sitting in my fridge and perhaps I shud try eating that way too. Btw, we cooked white porridge a couple of times already since CNY. Good to eat light coz very jai after eating so many heavy dishes right? hehe…
Ya…feels so nice eating that after all the heavy stuff over CNY. Yup…you can give it a try – ever since my missus started serving century eggs like that, we never have it any other way…and yes, I know many people cook their luncheon meat like that – even in the shops…those economical fast food (chap fan) stalls but we usually cook it with onions and egg in our family…and now I cook it a bit differently to reduce the amount of oil.
Nice! I love century eggs, I eat it with rice!
Made in Canada Ma Ling luncheon meat eh? Interesting!
Got a few tins of Ma Ling products made in Canada from a friend who came home to Sibu from the US.
Thanks for having me over! I love the tuak and the cookies that your missus made. It was awesome! I couldn’t stop eating them so I had to take out a couple so I wouldn’t eat the entire thing. Haha!
So glad you could make it eventually. I thought I would not get to see you at all owing to your busy schedule…and glad you love the cookies and the tuak. Will see you again sometime either here or in KL.
Yup, do buzz me if you’re in KL! I will be coming back for elections too.
Oh? You’re a registered voter? Good for you. I wonder when that will be…but regardless, I do hope to meet up with you then.
Eat porridge again……STP sure slim down liao……
Trouble is…when I eat rice, I just eat a bit but when I eat porridge, I would have at least two plates. LOL!!!
My hubby too loves century eggs and eats them with pickled ginger. I prefer the century eggs in my porridge though. Quail eggs are also the norm now as century eggs, have you tried? Oh, and you add dark soy sauce…never come across century eggs being eaten like that, interesting…
Yup…I’ve seen them served with pickled ginger at dim sum restaurants but I’ve never eaten them like that. I don’t really like ginger…so I don’t think I would eat it. This way, the eggs get the ginger and soy sauce taste…and afetr eating the eggs, we throw everything else away. Ya…I’ve seen the quail egg version but I’ve never tried…