Wednesday, September 1, 2010
It's the end of the day, everyone's huddled around the ward computer, going through papers for journal club.
Registrar: Here's one. Sex as a prognostic predictor for stroke recovery
Jade: *snicker*...*starts going on about how she saw a pamphlet on sex after stroke and suggests bringing one in as a prop for the presentation.*..*giggles like a mad woman*
Dr. P: Jade....they mean gender..
Jade: *locks herself in the stationery room and prays everyone forgets she's there*
In my defence, it's probably because I usually have more important things to think about. Like how gorgeous Pierre Hermes salted caramel macaroons are...or if Selfridges will still be open by the time I finish my oncall this weekend...or how to make my own Bakwa because frankly, at about RM 40 for half a kilo of roast pork, Bee Cheng Hiang is a bloody rip off.
Bakwa~ adapted from Taste of Time. Perfect for Chinese New Year..think fire crackers, loud chinese music and smoky sweet roast pork...
250g streaky bacon
1 tbsp fish sauce [ I like my bakwa sweet so I would actually do less than a tbsp]
Pinch of 5 spice just because I don't like 5 spice all that much
1/2 tsp freshly cracked black pepper
30ml maple syrup
25ml golden syrup
1. Run the bacon slices under the tap, lay them on some kitchen towels and pat dry
2. Pour over the marinade and mix it all up with your hands
3. Separate the bacon slices and arrange them in a container, pour in the rest of the marinade and pop it in the fridge for about 2 days
4. When you're ready to roast the bacon, preheat the oven to 220 degrees, line a baking tray with foil [ else it will be a pain in the arse to clean], and lay on your bacon strips
5. Brush the strips with the remaining marinade and bake for about 10 to 15 minutes. I say 15 if you prefer more gooey, charred bits
6. Once they're done, leave them on a cooling rack for a while....although if I were you, I'd have at least 1 strip of glistening, meltingly tender bakwa fresh out of the oven...and in the time it takes for the rest to cool, I'd pop down to the shops to get summore bacon to make a second lot;)