Do they know...

...the differences between light and dark soy sauces?

I was searching for light soy sauce recently and all I saw was a mess of different brands of soy sauces; from the house brand ICA to Kikoman; from soy sauce to mushroom soy sauce. But do they know the difference between light and dark soy sauces? There was absolutely no indication on the bottles on which was dark and which was light. I finally settled on Kikoman, a brand I'm familar with, and ended up with dark soy sauce. KNN... Waste of money. I don't like the saltiness of dark soy sauce but prefer the light version. Plus, it's just so wrong to be frying rice with dark soy sauce. I'm not trying to fry kuay teow (炒粿條) here. Even then, that uses the sweet kind. (I doubt they even have the sweet soy sauce.) I don't want the rice to turn black, can? What to do? I got the big bottle and can only deal with the wrong decison and make do.


...the wonders oyster sauce can do to making vegetables taste good?

Just stir fry some veggie, add oyster sauce and if necessary, a little corn flour to thicken the sauce since vegetable will chut zui (Hokkien for 'expel water'? Help me out here. What's the proper English term? Grammar God doesn't mean Vocabulary God.). No, I haven't seen oyster sauce here yet. Perhaps mushroom soy sauce will do? Don't dare to try it just yet.


...how milk is made?

Or do you know that too? I don't know about how our milk is processed but at least here I know how they get the fat content of the milk. They will first remove all the fat from the milk and add the appropriate amount in; 0.5%, 1.5%, and 3%. It's not what I thought; to remove some, leaving behind the amount of fat you want in the milk. All the fat is actually removed in the begining. But when you think about it, this method makes more sense. Which brings me to another question. Why would someone buy 0.5% milk? It tastes like shit, even worse than plain water. I get at least 1.5%. Actually, I normally drink 3% milk. It tastes much better.


...that I'm typing this during office hours?

Oops.