Could it be due to expansion of egg yolk and white under too low a temperature? Probably. The egg I used for velveting just now had rather icey egg white, which I took longer than usual to separate from the egg yolk. Turned the fridge temperature a notch up. Let's see.
Simple stir-fry dishes for dinner tonight:
1. Kung pao sliced fish (batang) re-visited. Only difference was I replaced the sliced spring onions with yellow onion strips.
Hmm rather boring hor... but 小雨 seemed to enjoy it. Heee
Hmm I think I need a Sumikko gurashi pencil.. Hahaa
So here you go: A 2nd bowl of YY for "Yang's Yoghurt". Ran out of sheep for Yang, so I made do with a duckie. Hahaa... Today I was more cautious and I thought this is way too neat. Could have been a little messier for a greater sense of art.
Well... **Nothing is perfect in this world**