Fish & Egg pastries, Friendship's Ball and 7 MEME

A 3-in-1 post.

Recently I have been occupied by somethings so couldn't reply you guys' the latest comments, and didn't say a proper thank-you to my old friend, Edith at Precious Moments, who has passed me the wonderful Friendship Forever Ball. I have never ever been saying enough THANK YOU to everyone of you! On the other hand, frankly, I am usually very conscious about who the person tagging me. Like this time, a meme of 7 weird things about me is tagged by puku during her first visit. It is fine, someone new opening her friendly arms I'd take it as compliment, plus, my dear friends, you are also curious about my weird things, aren't you?

7 (random/weird) things about me MEME:

1. I weigh myself everyday, several times.
2. I can entirely live on desserts for a few days, then some days only carbs, or only meat. I count my balance of diet not per day, but per weeks.
3. I love my food very soft; I boil my pasta for 15 minutes, at least. Of course, I won't request my chef to do that when I dine outside.
4. For unknown reason, I will naturally frown whenever I see a plate of salad. However, once it is cooked, I am happy.
5. I never see my father's father in person, nor know what he is/was. A source (claim to be reliable) said that he used to live in Vietnam. When he came back to his home-country China, he's shot by his family because he took opium. He is dead or ran away with injury, no one sure... mmm. But I think it is weird to have a (grand)father's figure blank in family history, especially in a totally male-dominant country like China.
6. I have mentioned before, my mom is adopted. Many years later, there's a guy suddenly phoned her, said that he was her biological brother. My mother wasn't interested in seeing him as she has a happy life. Why I have to bring this up as it relates to the next.
7. I have an incurable skin problem - Many milia (whiteheads) started appearing on my face's T-zone area after I turning 20. Had visited famous specialists and gone through some treatments, but no effect. Friends and family always blame me for my poor diet (too rich) but I know it really not related. Recently another doctor believe that my problem belong to heredity, since it also happens on my mom. Now, I wish my mom would had seen her "brother" as I want to find out if he also has milia too *lol*

So, hope this MEME of mine able to draw us even closer. I am fortunate to know some very sincere bloggers. In order to celebrate this wonderful friendship, I'd like to to pass this Friendship Forever Ball to:

Asha at Foodie's Hope

Callipygia at FoodChair

Katie at Thyme for Cooking

Sher at What did you eat?

Simona at Saffron and Pepper

Susan at Food Blogga

Tanna at MyKitchenInHalfCup

Back to this dish. If you know about Japanese fake crab meat or surimi , then it is what behind for these fish "babies". Surimi is very delicious and convenient, although I normally avoid processed food (comparatively lower in nutrition, higher in additives or preservatives), I made an exception because these "babies", or gulas, are ones of the local specialities. In such a dish that gulas cooked with egg is called revuelto de gulas then, usually served with toasts. I have some manufactured fish-shaped pastry shells at pantry, so playing them with gulas is kind of doing a match-y match-y thing.

Recipe of Fish and Egg mini pastries

• 12 mini-size manufactured mini pastry shells
• 70 g shaped fish paste, in this case, it is shaped as tiny baby fish, or gulas
• 1 small egg, with a dash of cream, whisk until it looks fluffy
• 1 clove of garlic, finely diced
• ground white pepper
• ground cayenne powder
• cooking oil and salt
• for garnish: parsley leaves and red peppercorns

How-to

• Toast the pastry shells until they're golden brown. Set aside.
• Pre-heat a skillet, add cooking oil and garlic, saute over very low heat until the aroma arises but before the garlic gets burn. Raise up the heat and saute the gulas for about 1 minute, add white pepper. Pour the egg over, cook for another 30 seconds or so. Salt to taste.
• Fill the pastry shells with gulas & egg mixture. Sprinkle some cayenne powder. Garnish with parsley and red peppercorns. Serve immediately.

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