Hi Natty! How are you today, my love? How's your tummy? I hope you are keeping warm, happy and healthy, and not doing anything too naughty. It's still cold and wet here, which doesn't bother me. I prefer cold weather over hot weather. God gave the night market a break yesterday, but nobody is taking any risks today, even though it's not raining right now. So nobody but one guy set up shop at the side of the road today. Instead of yard work, I decided to spend the evening in the kitchen. I bought a pack of hot dogs the other day, so I went to the sundry shop to get hot dog buns (wow, I saw the one roadside stall that is open completely sold out!). But hot dogs aren't on the menu today, I made chicken tenders. Instead of using a plain old egg to make the tenders, I made a mix of egg, water, flour and salt, which is the basic batter for prawn croquettes, known here as "cucur udang". They leave the skin on the prawns here so it cooks up crispy, so the smaller the prawns the better. I don't even have small prawns: what I had is a packet of shrimp the size of plankton which comes dried and is usually used as a condiment. I was determined to make "cucur udang" with that stuff today, after a couple of failures before.
The chicken tenders were normal, my "cucur udang" was a success, and I even made a couple of sandwiches using the hot dog buns, a couple of prawn fritters, chicken tenders, and hot sauce. That sandwiches were strange, but successful. I had initially desired buffalo chicken sandwiches, but I didn't have lettuce, tomatoes, or blue cheese, so I used prawn fritters instead. Oops, I forgot the sliced cheese! Natty you don't have to eat my experiments, just have the chicken tenders which are nice and normal. Artists need to experiment in order to remain creative.
