Woohoo! Managed to trap my sailfin tang! The irritating bastard's now having a fly time munching up ALL my live mysis shrimp in the sump, feeling rather sad about it since I'm quite proud of having live mysis in the tank. =D Anyway, had to remove the bugger. He was chasing my new 6-line wrasse and multibarred angel around like he's the boss, so his ego needs a little hammering. Going to leave him in there for about a week or so until the new fish settle in, then I might put him back, or get a different species of tang.

p.s. Anyone knows the address at which I can write to Santa? Going to ask for a new fish tank. His reindeer can have a rest, I'll arrange my own transport. =)

Wake's finally over, it's been exciting. The first Hakkah funeral I've ever attended! Quite interesting, really. They made 2 dragons on the ground out of sand and pray-painted them, and scales made of 20c coins. During the ritual a wok of oil's put in-between both dragons and a fire raised around the wok, and the priest does this fire-blowing thing. Quite a lot of people looking out of the HDB windows. Got irritating being with people I don't know. And yx's brother got on my nerves. Some people need an insulin coma.

Anyway, my new recipe for stuffed peppers received rave reviews tonight. =D Give it a try! These are the materials needed, go ahead and substitute some of them as needed, especially the marinate - I actually grabbed whatever I had in the kitchen for it.

You'd need:

Bell peppers - yellow are the best, IME
Weight-watchers minced beef, 100g per pepper.
Cooked rice or beans if desired

Marinate:
Worcestershire sauce
Glutinous rice wine (or any other kind of cooking wine, GR Wine imparts the best flavour though)
Light soy sauce to taste
Oregano (fresh if possible)
Sage (I used dried leaves - do not use the ground powder form! Gets too overwhelming)

Add a dash of the sauces and wines to the beef, peel off whole oregano leaves - about 1 or 2 tablespoons' worth - and add with sage to the beef, mix well and stand to marinate for as long as possible.

Wash the pepper (please do this) and slice off the top to form a cap. Remove the innards to form an empty cup.

Stir-fry the beef briskly in olive oil until just cooked. I added 2 tablespoons of rice to the beef mix to give it some fluff and exture, then fill the pepper with it. Replace the cap of the pepper. Transfer to oven at 150C for 20 minutes, or microwave until pepper is soft. And voila! Don't worry about the beef being too dry, the pepper and beef sauces will exude out to form a little bit of gravy/soup within the pepper.

For more tang, sage can be replaced with freshly-chopped coriander or parsley.
If using chicken instead of beef, replace fresh oregano with fresh holy basil. Sweet basils sold fresh in supermarkets just don't cut it for chicken, you have to use holy basil - try thai specialty stores. But use beef if possible, it's a natural mate for peppers.