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the sky. The photographer's corpse was later found washed up 20
miles from the cliff depicted in this image. Thankfully, the
camera's contents were salvageable.
Displaying Log #1850: The author’s take on Dayang’s famous wingedsnake
soup
Log #1850: The author's take on Dayang's famous winged-snake
soup.
Ingredients:
Basic spices including white clove, star anise, cinnamon,
cardamom, river stars
A handful of onions
3 cloves of garlic
1 inch of ginger
A stick of celery
Akla mountain carrots
Your choice of potatoes
Blue tomatoes (beef tomatoes are a suitable replacement)
500g of winged-snake meat, de-scaled
Basil
Instructions:
1. Pressure-cook the winged-snake meat for 36 hours to achieve
a soft, tender texture. Drain the water and set aside.
2. Blend the onions, garlic, ginger and celery. Set aside.
3. Gently stir-fry the spices on medium heat.
4. Add the blended mixture to the pan. Stir-fry until the aroma
rises.
5. Add 500ml of water.
6. Add the softened meat and leave to boil.
7. Add carrots. Boil until soft.
8. Add potatoes.
9. Add salt and pepper to taste.
10. Add tomatoes. Leave to simmer for 5 minutes.
11. Sprinkle some basil and take the pot off the heat. Serve
with a portion of rice or bread for the perfect pairing of
flavours.
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Displaying Log #1847: A Handful of Golden Bean Sprouts Keeps the
Doctor Away
Log #1847: A Handful of Golden Bean Sprouts Keeps the Doctor Away