The road leading up to the restaurant is surprisingly well-paved and free from pot-holes despite the factories that line either side. This is a little out of the way, not our usual neighbourhood, but perhaps that is appropriate, given the occasion. This could well be the last meeting of the Babitarians Anonymous.
Membership has been dropping steadily over the past year; it got worse when our president decided to abdicate in favour of cultivating his crop of specialty keropok and his deputy kept wandering around the world, hopping from one country to the next. It was all rather depressing.
Ad Hog may well be our last hope.
.
.
There is no signage at the front of the restaurant, all very mysterious and clandestine, perfect for our band of moody misfits. (We learn later that there will be a signage – it’s simply early days yet – but we choose to remember this, that the proprietors are kind enough to cloak us from prying eyes, to keep our meetings private and, well, anonymous.)
We enter, one by one. We greet each other without calling our names (that comes later, of course), simply big, deep hugs and quick pecks on the cheeks. A firm shake of hands for some, and then we are seated.
We wait. Without our president, we are unsure who ought to go first. Then, we hear a clear, crisp voice announce, “Hello, everyone.”
Silence still. We wait. This takes nerve, it does.
“Hello, everyone. My name is Min and I am a babitarian.”
“Hello, Min.” There goes the chorus.
She pauses. The routine would be to continue with a brief background on how she became a babitarian, on how eventually her relentless addiction to all things pork and porky would lead her down a road of ridicule and ostracism from her family and friends who were less than enamoured of the edible pig’s many charms, and how she has worked, and continues to work to overcome this porcine dependence.
Instead, she exclaims loudly, “Oh my, this is DELICIOUS. Who made this?”
Not quite what the script promised: we all stare at the open box of angkoo kueh on our table. Not knowing how to respond, we all take one ourselves to try, and soon there are oomphs and aahs of approval from the entire membership.
Who made this, indeed. Perhaps it’s the next member to share…
.
.
“Hello, everyone. My name is Nigel and I am a babitarian.”
“Hello, Nigel.” Louder, this time, after the sweet starter of angkoos.
“Thank you, everyone. Thank you, my friends. I just wanted to say, before I share my story, that this isn’t easy for all of us. Less and less of our brethren believe in our cause – that we can recover from our pork-mania. So few of us left. To that end, may I suggest… oh my stars and garters, what is THIS?”
The owner of Ad Hog and his wife had just come and gone, and left baskets of treasure for us to discover. A mound of fragrant steamed rice, some spicy sambal-chutney, a curried salad of diced long beans, and… PORK.
Not just any pork, but the Queen of All Things Porky – a generous portion of the infamous babi guling, slow-roasted pork married to a marinade/gravy of Balinese bumbu (a magical mixture of aromatic herbs and spices), and to top it all off, crispy pork crackling.
Everyone is holding their breath.
Then one of us exhales, and we all follow. We attack. Within minutes the baskets are… empty.
.
.
Someone coughs. We all look up from our self-imposed head-bowing of guilt and embarrassment.
“Er, hello, everyone. My name is Babe and I am a babitarian.”
“Hello, Babe.” The chorus rises again, comforted by habit.
But before she can continue, someone asks, “Babe. That’s the name of the pig in the movie, right?”
It’s Sam. Babe blushes furiously (and it looks great on her cheeks, so apple-healthy) but we don’t notice this because he’s just put more food on our table.
“You folks looked like you had such a good time with the first course just now – never seen people polish off babi guling so quickly – Wife and I decided you may like to try this. These are chicken pogs: some chicken thigh stuffed with pork sausage and wrapped in bacon. Simple fare lah.”
Simple fare? This is like the staff of Gandalf the White, like the scepter of Good King Wenceslas, all adorned with precious metals and jewels, blessed with frankincense and myrrh. No, make that mirth, for that is how Sam find us barely a few minutes later, when he returns to our table.
A table full of mirth and empty dishes again, of course.
.
.
“Hello, everyone. My name is Boo and I am, apparently, very much a babitarian still. Ahem.”
“Hello, Boo.”
“We are here to share our stories and to tell the truth, as best we can. And to tell the truth… I am wondering what delightful dish of pig Sam and his wife will conjure up next!”
As if on command, the redoubtable couple returns carrying more plates of heavenly hog-ness. This time it’s succulent steaks of pork shoulder, delicately grilled and accompanied by a most colourful papaya salad. Refreshing like a dip into the cold waters of the sea after an hour of sunbathing on the beach.
“Here,” Sam instructs, “dip the wedges of sweet potato into the olive oil. It’s already seasoned with sea salt.” And so we follow. Heavens upon heavens on our lips.
.
.
“Hello, EH-ver-REE-bah-DEE!” She is practically singing at the top of her lungs and we are all smiling. Can’t have a party without her.
“My name is Ciki – not cheeky, though I guess some say I’m that too – but Ciki, as in that cute 70′s TV monkey (and I guess I am that too, cute, I mean, not monkey, haha)… and I am a babitarian! Woo-hoo!”
Laughing, grinning: “Hello, Ciki!”
“And guess what? I know what’s for makan next! Ran into the kitchen and had a quick preview, and oh you should just taste this – what a great siew yoke,” and she waves her fork at us, flashing us with roast pork before it disappears into the monkey’s mouth, chew, chew, swallow, lick, lick.
Siew yoke. Roast pork the way it’s meant to be – layers of melt-in-the-mouth fat crowned by the crispiest, crackle of pork skin. Paired with homemade sauerkraut that is tangier and tastier than the Bavarian original, and we feel as though we have passed through the next gate of this hog-licious heaven.
.
.
“Uhm, hello -mrrymmth – everyone. My name is – slurppp – Devil and I am a babitarian – buuurrrppp!”
“Devil! You started on the next course already?”
No time is wasted as we all rush to grab our slice before it’s all gone. Two big platters of prosciutto pizza, quick and easy, bursting here and there with salty-oily olives – the way real pizzas are supposed to taste: salty, greasy, crunchy, yummy and full of meat, preferably pork, if you please.
Sam’s wife hovers over the empty platters. “Well, I guess you guys liked that too.”
.
.
“Hello, everyone. My name is Kenny and I am a babitarian.”
“Hello, Kenny!”
“I just spoke to Sam and I have some grievous news to share. We just cleaned out their entire kitchen – we ate them out of pork and bone.”
Cue gasps of horror and wretched looks of dismay.
“The good news is he promises he’ll have more for us when we come back for our next Babitarians Anonymous meeting – yes, yes, there will be another meeting! The Babitarians Anonymous shall continue, don’t you think?”
Roars of approval. “Hear, hear!”
“And to celebrate, Sam and his wife have prepared some rum ice-cream, rich and creamy and quite intoxicating – much like this place, I venture. The black jelly bits go famously with the alcohol. (I know, I’ve tasted.) Oh, and speaking of alchohol, let us toast Sam and his lovely lady for our Amazing Ad Hog Adventure!”
Glasses up in the air, clinking, beer foam spilling and quickly drunk.
“Brilliant. Thank you, guys. Hmm. There seems to be some cake too. Er, who made it?”
There, in the middle of our table, sat a huge carrot cake, with a fairy-light cream cheese topping. Beautiful. Made by the same artist who made the delicious angkoo appetisers earlier.
“Hello, everyone. My name is Pureglutton and I am very, very proud to be a BABITARIAN.”
.
Hurrah for the Hog! Hurrah, Hurrah, Hurrah!
.
.
.
AD HOG • 25, Jalan PJU 3/45, Sunway Damansara, Kota Damansara, Selangor.
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Copyright © 2010 Kenny Mah Ying Fye. Photography by Kenny Mah & Devil Wears Prada.
Special thanks to Eat Drink KL and Lyrical Lemongrass for their well-written and thoroughly-thought-through reviews of Ad Hog, which introduced all of us lucky babitarians to this little hog haven.
(Also, cheerful apologies to Keropokman and HairyBerry for using your names in vain. Had to mention, for ’tis you both who inspired the Babitarians after all. Next B.A. meeting, let’s hold it in Singapore, ok?)
Kenny Mah believes in the good in people. He has been blogging for over ten years. No, his hands aren't tired. Yet.
HILARIOUS!
Viva le/ les Babi-tarians! :)
(Luvverly post. A real pity to have missed out on all this goodness…)
hi i’m Ciki and I am a Babitarian. I am sorry to say that it has been ZERO days since i’ve had my last pig.
:P HAHAHA
Lovely! glad we chose difft angles.. and I hope we can go again wiv karma police and jon and and and ahpa.. etc etc!
@lotsofcravings: The actual luncheon was even more gila & hilarious, believe me, bro!
@J the chocoholic: No worries, dear – just be there the next time we have a B.A. meeting at Ad Hog! *hugs*
@ciki: You really kelakar lah. That’s why your character/alter ego in this story INSISTED that I write her/you this way, cos you really are this bubbly. Yeah, let’s head there again soon with Karma Police, the Other Monkey(s), FBB and more!
Hurrah for the Hog! (Methinks this makes a good ‘battle’ cry for Babitarians Anonymous, ja?)
You had me at “Hello…”
What a scrumptious spread! I need to join the Babitarian meetings, to cure my hopeless addiction! But I reckon membership will be permanent, since it’s just gonna make me even more addicted!
I LOVE the name Ad Hog, by the way! lol
@Camemberu: Oh yes, membership in Babitarians Anonymous is for LIFE! And that, my friend, is a good thing, a very good thing, indeed.
The Ad Hog moniker is courtesy of the creators/proprietors, naturally – Sam and his always-smiling wife. I think it’s a very clever, catchy name too!
P.S. You had me at “Hello…” indeed. Hahaha…
I so need to join this Pork Club – or at least start a chapter in Miri! Even more pork eaters here!
@Paul: You so should start a chapter of Babitarians Anonymous in Miri! Official Dish: Kolo Mee, with extra char siew? *salivates at the thought*
I am flashing my Babitarian badge proudly everywhere I go – it’s sooo shiny! One other common denominator this little tale does prove – we all have crazy short attention spans, when challenged by the presence of babi!
@minchow: Good babi does make the mind wander… into nice little restaurants that serve pork in so many delicious ways!
Mmmm… *mind wanders to porky fantasies again*
P.S. I’m flashing my Babitarian badge proudly too! Hurrah for the Hog!
good lord. it’s a testament to how this place whips its customers into a frenzy of excitement: even though we went on different occasions, we’ve all been posting our entries on it within less than 24 hours of our visits! and that’s no mean feat for certain bloggers who would take months, for example, to start writing about their vacations in japan. ahem :P
btw, i like angkoo kueh, but i find most of them (or at least the ones back in malacca) too oily/greasy. the ones u had look perfect, with such a healthy sheen! (now if only their creator would consider making them with caramel-&-nougat filling. i’m such a broken record player about this, but it is my responsibility to the universe to persist until it happens) :D
@Sean: Which blogger could you possibly mean? It could not possibly be me since I started writing about my Tokyo adventures immediately after returning from Japan and kept at it without rest or stopping till it was completed, one prologue, fifteen chapters and one epilogue later.
Whoever could you mean? Ahem.
I think the bigger-sized angkoos are greasier, but Pureglutton’s are perfectly bite-sized with no more oil than is necessary. (And trust me, some oil is essential cos I’ve tried my hand at making the stuff myself and it ain’t easy without the minyak! Just ask PG; she knows!)
Caramel-&-nougat filling, huh? Keep at it, bro. You never know what you may get if you keep asking for it. (Sometimes is still nothing, but at least you tried…) *cackles evilly*
The Babitarians Anonymous should wear their own group T-shirt for their Hog Meet. :P
Check out the link:
http://www.zazzle.com/toonboy/hungry+pig+t+gifts
@jemima: Oh we should, we totally should. Thanks for the great suggestion, dear! (I can imagine the group photo already, hehe…)
Looks like Invasion of the Babi Snatchers
@Brother B: ROFL. Bro, you may just have won the prize for the best pig-quote-adaptation comment!
(But let’s see what else the other readers come up with, shall we? Hehe.)
Mmmmmmmm. Good babi. I swear, I’d love to sneak in on one of those meetings – if there’s anything I -could- eat.
Or y’know, you could just come over one day and I’ll make Hong Shao Rou. ;) My father taught me an -excellent- pork braise with dried oysters and garlic too.
@Shuku: I am SOOOOO gonna take you up on your invite for that Hong Shao Rou, dear. I don’t carry my Babitarian badge for nuthin’!
And braised with dried oysters and garlic some more. Someone wake me up, I must be in hog heaven now!
Group photo???
Suggestion : Everyone can have a different part of a pig printed on their T so that the pix of a whole pig will be displayed when they stand in a group.
Eemmmmm.. I’ve leave it to you to decide if you’re gonna have a boar or a sow. LOL!!!
@jemima: That’s actually a great suggestion – a Big Pig Picture from the jigsaw puzzle pieces of different Babitarians. The guys are gonna love this!
And I’m guessing a sow would be better for our growing membership since it has more parts. Or bigger parts, anyways. Hehe.
Gosh Kenny u r such a brilliant Babitarian lah! *tabik tabik* Such a fun & clever angle… i was choking with laughter ;-) *hugzzz*
@Pureglutton: Aiyo, where got? I would say that I knew I’d end with you as the last Babitarian to introduce herself – a dedication to your lovingly-made angkoo kueh and carrot cake (which, come to think of it, is my favourite food photograph I’ve taken all year, or perhaps, ever).
*double-hugzzz*
siapa makan cili, dia lah yang rasa pedas :P (and no, i’m not talking about the chili in that scrumptious babi guling platter)
aren’t u glad i’m not asking for cockle-stuffed angkoos. somehow, i’m not sure that glutinous rice flour and ‘see ham’ go well together. though if anyone can make it work, then i bet it’d be pureglutton! the gauntlet has been thrown down, heheh
@Sean: Actually, the chili that goes with the babi guling isn’t all that pedas. You want pedas? Try some real Malaccan fare instead.
And for the sake of everything that is good and holy, Pureglutton, please don’t listen to Sean and his see ham-crazed schmes to cockle-fy the universe…
malaccan fare where got pedas. i can eat sambal belacan just on its own :D
but if she does make some cockle angkoos, u’ve gotta try them, right! as a friend, to show support at the very least (she could sweeten some of them with caramel too, to soften the cockle flavor for u) :D
@Sean: You are obviously the wrong sort of Malaccan. Harumph.
Caramel-and-cockle angkoos? All that red-and-brown juices flowing together? Someone just kill me now, why don’t they? Eww-ness of eww, this.
i am totally the right sort of malaccan. the sort that has no qualms about dipping skewers of succulent cockles into a steaming-hot cauldron of peanut sauce :D
yay! i’ve hijacked this entry and turned our attention from the sow to the see ham! :P
@Sean: From the Sow to the See Ham? That just doesn’t have the same ring as ‘From Sea to Sea’, does it?
Yes, but you are right. We are truly moving off topic (as usual). To bring back home (in more ways than one), let’s begin by asking if you like another Malaccan delicacy, both Peranakan and porky… i.e. babi ponteh?
Stewed pork never tasted better: Yes/No?
Additional suggestion: Every additional new member to Babitarians Anonymous will have to wear a t-shirt with a picture of a piglet on it. *symbolizes new-born* LOL
Gosh! I bet some of the members of your BA group thinks that I am a “kei-poh” *hokkien=busybody*. :P
@jemima: Not at all, dear – membership to Babitarian Anonymous is open to all pork lovers everywhere!
*presents jemima with a piglet t-shirt*
Welcome to the club, my friend. Oink, oink.
On my honour it is so.
*oink.oink*
:D
@jemima: Sweet. Babitarians Anonymous just went up by one cool gal!
Hurrah, Hurrah, Hurrah for the Hog!
I want a piglet tshirt toooooo :) :)
@J the chocoholic: And so you shall have it! Betcha you’d look cute in it too, hehe.
OMG…there u go again, you two fellas – Sean & Kenny… you both are so cracking me up with your off-tangent “conversations”! ROFLMAO!
Sean: That see-ham angkoo is a NO NO, ok! pfttt! eeeww! :P
@Pureglutton: Hooray! The angkoo master has spoken! No eww-some see ham angkoo!
so cute la ur post! love ur portrayal of each and every one :D
@Jun: Trust me, I’m not really doing all these wonderful folks justice… You need to have been there – the conversation, I tell you. To die for!
YAY! BABITARIANS LIVEEEEEEEEEEEEEEE!!!!!
@Nigel: Not just live, BABITARIANS EAATTTTTTTTTTTT!!!!
(And we eat very well too, at that. Ad Hog serves good pig. I wonder if they might consider this as their slogan? Hmm.)
i’m indeed a big fan of nyonya food! though it’s hard to prove that, considering it nearly never appears on my blog. but it’s difficult to find non-halal nyonya food in the klang valley, rite. the ones i recall at ss2 seem to be all pork-free. the last time i had pongteh anything was in early 2009: ayam pongteh, which tasted very much home-cooked at top hat on jln stonor :D
p.s. to pureglutton: someday, when u’ve run out of angkoo recipes, u’ll remember me and think of the see-ham. until then, i’ll be right here, waiting for yooouuuuu *cue romantic piano playing* :P
♫ So glad you got to taste it,♪
♪So sad they died to give it,♫
♫♪Every babi wants to feed the world..♪
Nigel, Groovy shirt! And accessory! :D
I don’t suppose you and Sean are twitter pals. Can’t imagine you two tweeting each other. It’ll take a whole day to tweet and reply just 2 comments here. :D
@Sean: Hmm, perhaps you might wanna consider a sequel blog titled ‘Eat Drink Malacca’ and revisit our beloved hometown’s heritage? And while you are at it, why stop at Malacca, why not the other Straits Settlements too?
Eat Drink Penang.
Eat Drink Singapura.
They all have a certain ring to it, don’t you agree? Problem is cloning enough Seans to write all of these extra blogs.
Then again, given the sweet brevity of your posts, the real challenge may be getting you eating enough meals to conjure up sufficient material for said posts.
And I know what you mean about Klang Valley being rather pork-free, and not just for Peranakan cuisine either. Recent trips to Kuching and Miri had opened up my eyes on how much more pork there is to be had… out there.
P.S. So sweet. The Ballad of Sean & Pureglutton. Tee hee.
@gfad: My musical repertoire isn’t extensive enough to figure out if you are riffing off an established song or if that’s an entirely original expression of your own.
Either way: Very cool! Very babi cool!
And Sean & I do follow each other on Twitter. I don’t think he tweets as much as he comments though…
This is one hell of a porkilicious post!!! Hog Hog Hurray!!!
@babe_kl: I much prefer your take on the Babitarians Anonymous Battle Cry than mine, dear. It’s perfect!
Hog Hog Hooray!!!
one day there will be babi flavoured keropok!
@keropokman: You mean there isn’t already a babi-flavoured keropok out there? Man, this is a business opportunity, bro!
actually, if u shimmy on over to ‘eat drink kl’ and click on the ‘out of town’ label on the right side, u’ll find six entries on eating in penang, and going back further, two entries on malacca. go ahead … shimmy. i’ll wait :D i’d love to have some singapore entries in the future.
p.s. an ode to cockles. after all, oysters have had their turn in the spotlight, thanks to lewis carroll. why hasn’t anyone waxed poetic about see-ham’s mystique? :P
p.p.s. i keep my twitter page open throughout the work day, but alas, it’s precisely for work. no surprise there, since u can see that i follow everyone from ‘lim kit siang’ to ‘umno online’ (not by choice, believe me) :D
@Sean: Yes, but a couple of entries here and there do not an entire blog make. We are talking about blogs fully focused on the culinary treasures of these post-Colonial states.
P.S. If anyone’s gonna wax lyrical about see ham, I bet it’ll be you. If you hadn’t already, that is.
P.P.S. Never knew you were such a ‘follower’… I guess then the fun part is finding out who ‘follows’ you? Wild stab-in-the-dark: The See Ham Supporters of Seremban?
i have not tasted it, if there is!
@keropokman: See? That’s what I’m sayin’ – a REAL business opportunity here. What shall we call it? Keropok Babi B.A.? Keropokman’s Keropok Babi?
but those few entries provide an excellent idea of what those two states have to offer! smoked lamb tortellini, pumpkin cobblers and jamaican martinis in penang, alongside peking duck and shanghai braised chicken in malacca! :D
p.s. we could collaborate on such an ode. i’ll start with the first line: “There once was a cockle from Copenhagen…”
p.s. i seem to be followed by restaurants like the pink sage, switchblade and craftbrews :P
@Sean: Oh yes. Very local indeed. Cis. At this rate, you will be telling me Käsespätzle is a particular specialty of Teluk Intan or something.
P.S. And instead of continuing, I’d probably ask, “Why is the cockle from Copenhagen? See ham from Seremban not good enough, is it?”
P.P.S. I’ve only been to one on that list. Guess which.
P.P.P.S. Try as you might to steer away from the topic of pork to cockles, you do know everytime you mention “see ham”, you mention “ham” as well, don’t you?
*dances victory dance*
i’ve never been to teluk intan (hmmm, perak? johor? negri sembilan?), but maybe they have their own kind of creamy egg noodles that are really similar to kaesepatzle! for all we know, tuaran mee is a replica of some traditional recipe in lithuania…
p.s. seremban got no sea lah, how to have see ham :P
p.p.s. the pink sage! though i’m not sure whether u went when it was previously in the city or after it moved to solaris dutamas…
p.p.p.s. au contraire, monsieur! we do have turkey ham and chicken ham in our country after all! *sings song of triumph*
@Sean: I have passed by Teluk Intan on my way to Pangkor (so yes, it’s in Perak). And no, I very much doubt there is a Tuaran mee doppelganger called the Lithuanian Long Noodles out there, unless you’re not talking about the dish but something else…
P.S. Can import ma.
P.P.S. Correct! How did you guess? And to answer your query, it was after they moved.
P.P.P.S. No one in their right frame of mind would consider that real “ham”, just like beef “bacon” ain’t bacon, not really.
what a beautiful post. i’m in hog heaven. i feel like the pig who cried wee wee wee all the way home, coz i didnt manage to join you guys. sigh.
@fatboybakes: Replace the “wee wee wee all the way home” with “Hog Hog Hooray!” and join us for The Next Great Ad Hog Adventure!
but 80 percent of the world’s countries probably have their own noodles, rite (even though i’ve read that the world’s oldest noodles were found in china, no surprise). so why can’t lithuania have its own egg noodles with some sweet pork? maybe u should fly there and investigate on your next european excursion! :D
p.s. nothing like fresh cockles in copenhagen, where the little rascals seem to be still squirming in their shells before you gulp them up! :P
p.p.s. it was the easiest guess i’ve made so far in 2010. really :D
p.p.p.s. ahhh, but whether or not it’s ‘real’ ham, it exists nevertheless and is branded as ham. so if u must, i’m mentioning turkey ham every time i type see ham *finishes song of triumph, moves on to whitney’s ‘one moment in time’*
@Sean: That goes without saying: China is Noodle Land as far as the world is concerned. As much as I love Italian pasta, I doubt even the great Milanese can swing and swoosh and create minute strands of noodles from scratch the way the Chinese can.
Where is Lithuania exactly, again?
P.S. Ewwww. (You just wanted me to say that, right? You knew I would.)
P.P.S. Hmm. I got a feeling a lil ciki, er, cheeky monkey told you something, something.
P.P.P.S. See ham and Sean doing Whitney Houston. Now that’s one deadly combination. *sniggers*
When we slithered in at 1800, we heard that a certain cool gang had already stampeded out the front rollers and so after much hesitation we consoled & chicken assed ourselves with Carls, Cayenne & Manila triumph, notwithstanding. There is still the next time you know to be baldly cheeky
but the italians probably have a wider variety of uses for their noodles, compared to the conservative chinese.in the kitchen, the dining room, the bathroom, the bedroom… :D
lithuania is just in the middle of belgium and greece lah :P
p.s. so easy to push that particular button!
p.p.s. don’t have lah. i just use my own impeccable instincts :D
p.p.p.s. see ham and sean doing whitney houston? what kind of unholy menage a trois are u suggesting?!?
@baDboyzs: 1800? Slithered in? Cayenne & Manila?
*ponders for a minute*
Dudes, have you been OD’ing on see ham again? Me, I blame Sean and his bad influence (see below).
@Sean: I’ll have you know the Chinese aren’t half as conservative as you think they are. There’s ‘The Plum in the Golden Vase’ for one. ‘The Carnal Prayer Mat’ is another perennial favourite.
Re: “lithuania is just in the middle of belgium and greece.”
That’s like saying Malaysia is in between Japan and India. Not very helpful, is it?
Also, I just checked on Wiki – http://en.wikipedia.org/wiki/Lithuania – and Lithuania’s no where near either Belgium or Greece! Are you sure you went to Europe for your hols recently? And not simply the Eurasian/Portuguese Square in Malacca?
P.S. Button? What button?
P.P.S. Instincts? What instincts?
P.P.P.S. Ménage à trois? Non. Unholy. Oui, most definitely.
that’s nowhere as daring as the italians’ “moose in a noose” and “storming the fortress with a spear.” :P
u failed my test. if u had consulted a map in the first place (instead of asking unreliable narrators), u’d have discovered very early that lithuania is not at all in between belgium and greece. tsk tsk :D
p.s. cockles. cockles. cockles. is there any ‘pavlov’s dog’ effect yet? :P
p.p.s. hard to explain something like that to those who don’t have it :D
p.p.s. leave me alone in the room with the see-ham and see what happens. don’t need whitney (at least not in the flesh … on the radio, can) :P
@Sean: ‘Moose in a Noose’? Did you just make that up? Are there even mooses (er, meese?) in Italy?
Hmm. Pretty sure the plural of moose is still moose. Hmm.
Better not ask you, despite your editorial prowess. Unreliable narrators and all.
P.S. Yums. NOT.
P.P.S. Well for sure my instincts aren’t very “basic”, I’m utterly above all that. Ahem.
P.P.P.S. Unholy, unholy, unholy.
goose becomes geese. so if u’re planning an orgy using the ‘moose in a noose’ technique, then u’d call it ‘meese in neese’ (sounds very french, non?) :P
ask me the difference between kazakhstan and kyrgyzstan :D
p.s. hmmm, pavlov would probably have needed to spend more time training/experimenting with you :P
p.p.s. not very sharon stone of you at all :D
p.p.p.s. quick, call a priest, before it’s too late! :P
wow… i wanna ask, do you guys always finish all the food? if not, call me out when i am back home by end of 2011, i will sapu all for you guys!!! lol
@Sean: Why does ‘meese in neese’ remind me of cheese? Must be the French influence, I suppose.
(Sighs.) What is the difference between Kazakhstan and Kyrgyzstan?
P.S. When I see the word ‘Pavlov’, I think of FBB’s famous pavlovas. Does that count?
P.P.S. Oh the things Ms. Stone could learn from me!
P.P.P.S. I don’t do priests; they tend to be too kinky for my tastes, self-flagellation and all that wax…
@fufu: Are you kidding? With this bunch of always-ravenous Babitarians? Of course, we finish all the food!
But don’t fret, we will be more than happy to welcome you to our fold and bring you out for an extensive food crawl once you’re back in KL…
You will eat so much you will never wanna leave again! (Probably cos your belly would be so full, you can’t even move, haha.)
lol but do remember…. i am a crazy glutton…will eat till you drop!!!! watch out your wallet!!!
@fufu: Don’t worry about my wallet, bro – I go by the philosophy of “You can eat? I can feed!” Hehe.
Can’t wait for our food crawl (and maybe a makan roadtrip around the country if you are keen) when you are back next year!
P.S.S.S.S.S.S.S.S.S.S.S.S.S.S.S.S.S.S.S.S.S.S.S.S.S.S.S.S.S.S.S.S.S.S.I.HATE.U.DOT.COM. I want some now. I’ve not had babi since Sunday. In fact, i’ve even resorted to eating faux meat yesterday.
Anyway, it’s a great post. Wish I had the steam to be churning out some post these days. So uninspired and tired
@A Lil Fat Monkey: The slow days of uninspiration and blog fatigue come and go, bro. Usually, when that happens to me, I just give it a rest till I’ve got something to write about again.
It’s all good.
But faux meat? That is a big no-no, Monkey Boy. We gotta rethink your Babitarians Anonymous membership leh liddat. *tsk, tsk*
really cant wait this “you can eat? I can feed” makan roadtrip lol ok gotta sleep… ciao!
@fufu: Night, nights, bro! May you have delicious dreams of our Malaysian makan roadtrip while you sleep in exotic Curitiba, Brazil…
cheese only plays a part in the ‘meese in neese’ technique if participants don’t shower beforehand. at any rate, be warned that ‘moose in a noose’ is really not for amateurs. u might end up in a stickier situation than expected…
what’s the difference between those two countries? i dunno. i didn’t think u would actually ask :D
p.s. did pavlov also invent pavlova? if so, i’m in awe of his multifaceted talents!
p.p.s. such as, uncrossing one’s legs without revealing too much?
p.p.p.s. the foreplay is fun though, since it usually involves confessions :P
@Sean: Amateurs? Do we look like amateurs to you, sir? We are hardcore, professional Babitarians! Hog hog hooray!
That makes the two of us; I didn’t think I’d actually ask either.
P.S. It’d made nice story if he were such a poly-talented genius, wouldn’t it? But alas, according to Wiki: The pavlova is a meringue-based dessert named after the Russian ballet dancer Ánna Pávlova. Guess not, then.
P.P.S. For starters, yes.
P.P.P.S. Some more got confessionals with only holes, er, lattices through which to speak through. Er…
Sigh, looks like i’ve missed a great outing. But it was great seeing you guys again last saturday. It’s been awhile!
Hopefully i can make it to the next babi party la.
Great post, bro. We all have some babi in us, don’t we? Hehe
@Nic: We’d totally return to Ad Hog for you, bro. Just tell us when you’d be back in town.
In fact, I rarely even need a reason to revisit my favourite makan haunts and joints. It’s a good life.
And indeed we do all have a lil babi in us. It makes us special and pretty, and aye, pretty special. Hehe.
guess what?
i remember another name for fried lard that babitarians loves on their CKT, Hokkien Mee etc.
They also call it keropok! It’s all natural!
@keropokman: Hahaha… That’s brilliant! Can we rename you the Fried Lard Man now? Tee hee.
u hv a club??? :O
for B-A-B-I??? o.O
KENNYYYYYYYYYYYYYYY!!!!!!!!… I want in too!!!…!!!!!!!!! >.<
@asstha: Babe, consider yourself very much… IN!
*three cheers for another babitarian*
YAY!!!!… Do keep me updated yea wen u guys go for a babifeasta… u still hv my contact rite? ;)
@asstha: Yeppers! (And I do still have your contact – still remember the last time when we went hiking at Bukit Gasing?)
This week ought to be babi-free and all about the green veges though. Been totally overeating of late – and it ain’t even the festive season yet!
(Well, I mean it more or less is, given how early Xmas comes each year but the feasting bit not quite… yet.)