I’m sorry I haven’t been writing. Life is split between my interesting career in the day and mommy duties at night. I’m even starting to miss Facebook because I no longer had the luxury of going through my list of friends and checking them out for updates. (Which means, I haven’t been able to check your blog for updates too. I’m sorry…)
It’s 3am in the morning and I was looking through some photos Andrew took with his camera phone. Then I came upon this and found my topic of the day. Cockles… (grin)
My dear SG friends, although NZ is surrounded by the sea, our favorite cockles (in dialect "See Hum") are not available here! They do have cockles of a different variety but it doesn’t taste the same. The kiwi cockles doesn’t have that strong cockle taste we are used to. Rather, it’s pretty mild and would probably suits those SG-ians who likes seafood but dislike “Hum”. ;) The flesh are white instead of red which means it is less “bloody” during consumption. Sigh… “char kway teow” just isn’t the same without our bloody “hum”.
Our beloved SG dish: Blood Cockles (Scientific Name: Anadara Granosa)
Photo from www.rasamalaysia.com
Yummy SG favorite: Char Kway Teow
Photo from ieatishootipost.sg
Cockle sign on a kiwi beach
with love from NZ,
J
P.S: Yes, if you live near the sea in NZ, you could help yourself to all those fresh cockles or seafood every day. Just remember to check the quota and conditions of that particular beach, some beaches are protected to allow the “seafood” to repopulate again.
3 comments:
The variety of seafood is it limited?
it's different type altogether. :)
cockles are evil...
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