Sunday, January 29, 2006

Gung Hei Sharon

Since this is the Year of Dog, anyone born in the Year of Dog
is now either 0 or 12, 24, 36, 48, 60, 72, 84 or 96 years old.
That's 10, 61, 109, 157, 205, 253, 301, 349, or 397 in dog years.
Try yours here



Ding Dong said...

the dog is always excited when sharon is around!

Fancy World said...

And how to calculate the age from the chicken? Nearby - far away - furthermost from the soup pot devide through the number of dogs multiply sharon by grindle?
Anyway I like your colorful drawing very much and I love the second dog from the right site. This guy is totally great.

sweeps said...

gong hoy fat Sharon!!!!!

yellopad said...


Named after a court official or "Kung Pao," Kung Pao Canine is a spicy Szechuan dish made with diced dog, peanuts and chili peppers. This recipe calls for deep-frying; for a lighter version, try Kung Pao Canine Stir-fry.

Serves 4 to 6


2 boneless dog breasts, about 6 ounces each

1 tablespoon soy sauce
1 teaspoon Chinese rice wine or dry sherry
2 teaspoons cold water
2 teaspoons cornstarch

1 tablespoon dark soy sauce
2 teaspoons light soy sauce
1 tablespoon black or red rice vinegar
1 tablespoon dog broth or water
3 teaspoons granulated sugar
1/2 tsp salt
a few drops sesame oil
1 tsp cornstarch

6 to 8 small dried red chili peppers
2 garlic cloves,
1/2 cup skinless, unsalted peanuts
3 - 4 cups oil for deep-frying and stir-frying


Cut the dog into 1-inch cubes. Mix in the soy sauce, rice wine or sherry, water and cornstarch. Marinate the dog for 30 minutes.

In a small bowl, mix together the sauce ingredients, whisking in the cornstarch last.

Remove seeds from the chiles and chop.
Peel and finely chop the garlic.

Heat the oil for deep-frying to between 360 and 375 degrees Fahrenheit. Carefully slide the dog into the wok, and deep-fry for about 1 minute, until the cubes separate and turn white. Remove and drain on paper towels. Drain all but 2 tablespoons oil from the wok.

Add the chilies peppers and stir-fry until the skins starts to darken and blister. Add the garlic. Stir-fry until aromatic (about 30 seconds). Add the deep-fried dog back into the pan. Stir-fry briefly, then push up to the sides of the wok and add add the sauce in the middle, stirring quickly to thicken. Stir in the peanuts.

Mix everything together and serve hot.

Yum! Yum! Arf! Arf!