Tuesday, 12 February 2008

Shark's Head, anyone?

My friend, Larry recently made a telling comment, "You really know how to eat!". The remark caused me to sober up and evaluate what I have been posting for the past week. It has been nothing but food, food, food. It seems like Chinese New Year, which is celebrated over 15 days, is all about food. This collective food binge and drinking seem to be what many Chinese do, apart from the gambling that they indulge in during this period. Thank god, the government had banned firecrackers a few years back. Otherwise, many would have suffered from sleep deprivation over the incessant firing of loud crackers till the wee hours of the morning. Anyway, only a few days left of the Chinese New Year before we settled back to the routine of making a living.

Now back to food again. Sorry Larry, I have to post this. John, a great lover of food called up to say that there was a shark head available at Fong Wee restaurant; I am not particularly crazy about fish, but many would have jumped at the invitation; how often could one get to eat a shark's head? I don't really know what shark it is. It is definitely not the type that is permanently embedded in our psyche from watching 'Jaws'. Well, these food lovers just love the soft cartilage (or is it blubber?) beneath the shark's skin.

Well, the first course we had was wild foul soup, which was pretty good as it was cooked with Chinese herbs. Sorry, no picture of it, as I was late and they reserved a small bowl of soup for me.

The shark's head, steamed in light soya sauce with a sprinkling of fried shredded ginger and parsley. Ah Ping, with an eye for the best part of the shark, ferreted out the brain

The shark's head completely stripped, except for a bit of what seems to be blubber to me. For RM 120, I thought it was on the high side; but they thought otherwise

This is the smaller shark's head

Bok Seng, the owner of the restaurant cooked it for his family

We also had some eels Oni had brought to the restaurant. They were cut and fried

Close-up of a piece of eel meat; fried to crispiness, it's fabulous with chili in light soya sauce

Spinach fried with diced century egg; rather unusual, but very palatable

Wild boar meat fried with mint leaves, shredded ginger, curry powder and Thai chili

The usual sweet and sour pork

Thai ice-kacang

Oni's son and girlfriend enjoying a bowl of Thai ice-kacang

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