Warning: It won't be pretty.
Invite your foreign colleagues over for the most frightening Halloween dinner – not at some fancy restaurant and café, but right at your own home. In fact, you don’t even have to customise our local food much to make them look scary to non-locals!Starters
- Fat Choy (moss fungi) Soup – Fat Choy is a human hair-like moss which translates to fortune vegetables in Cantonese, and is usually cooked with lotus roots as a Chinese New Year dish. For a soup dish, boil it with some pork meat and mushrooms, and it will look a little murky, with hair floating and swirling in it.
- Pig Brain and Chicken Feet Herbal Soup – Boiled together with medlar seeds, dried longan flesh and Chinese yam, it is believed to nourish human brains as well.
Main Course
- Kway Chap – This stewed pig innards dish contains pig intestines and stomach lining, with a few slices of pork and tofu. It’s a guaranteed cringer, so provide lots of chili to mask the gritty tastes of innards
- Sotong Hitam (squid) – It’s squid cooked with a sauce made from its own ink, staining the whole dish jet black.
- Fong Zao (chicken feet) – All red, wrinkly and limp, who would’ve thought it would taste so good! (To me at least) Fong Zao is a common dish at Chinese Dim Sum alongside prawn dumplings and pork buns, and is usually a little spicy.
- Red Wine Chicken – Cooked with red vinasse, this dish looks like its drenched with diluted blood, and is supposed to reduce cholesterol and hypertension.
- Red-dyed hard-boiled eggs – Just a back up plan if your guests go hungry that night. These eggs taste exactly how eggs should taste like, just a little peculiar looking because they’ve been boiled in food colouring.
Dessert
- Ji Ma Wu (black sesame) – Another Dim Sum essential, this thick black paste is sweet and served warm. Supermarkets stock instant packets which only require you to add hot water to it.
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