Here is the easiest way to roast a pork knuckle, go to Cold Storage and buy a ready made one. Oh stop rolling your eyes at my attempt to be humorous. Lame joke aside, this is one tasty knuckle. Roasted to perfection with crispy crackling and moist meat. Cost about S$14, big enough to feed 6 person and the dog gets the knuckle bone. The best accompaniment would have been Sauerkraut but we have to make do with Achar.
This caught my eye at the petrol station of all places. It's a new product (I think) from a local egg farm: shrink wrapped braised egg. Had a good laugh when I looked at the ingridients: egg, soy sauce and spices of non-animal origin. Gee, I didn't know that there are spices of animal origin. Nevertheless, I bought a few instant eggs out of curiosity.
Once home, I talked my mom into sharing an egg. I was expecting a tasteless overcooked egg. True enough, the egg white was rubbery and the egg yolk dry but the soy sauce and spices of non-animal origin did a decent job with the flavouring. Mom and I thought the egg will be quite tasty with instant cup noodles.
The expiry date is September 2005 which means the eggs can last about a year. Maybe I should stock some in case neighbouring countries get hit by bird flu again and Singapore suffers from egg shortage. 
The Americans have Jell-O, here in Asia, we grow up eating grass jelly. At first sight, the jelly is rather sinister looking. It is a black, slimy blob, does not look palatable at all. The jelly has a mild herbal taste since it is made from boiling a Chinese herb commonly known in Singapore and other parts of Asia as chin chow.
Shrimp paste chicken is a popular dish in Singapore. Most cantonese resturants and cze cha stalls willl have this dish on their menu. Strangely enough, I have never managed to find the recipe for it so when I saw the Maggi Shrimp Paste Chicken Mix, I decide to try it out even though I never have a good impression of any Maggi ready made flavourings.
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