Sounds good, and Cindy has that book in her collection. The ingredients
and prep are somewhat similar to Singapore Chile Crab, a recipe that
I've raved about in other posts to this group.

In article m>,
"Bob Terwilliger" > wrote:

> I've posted about my favorite cooked oyster dish befo
>
> Message-ID:
>
> from _Big Flavors of the Hot Sun_:
>
> "There we were, on our first night in Singapore, suffering from jet lag
> but nevertheless busily checking out the street food scene. It was 2:00 A.M.
> and we were in the heart of Newton Circus, one of the city's organized
> collections of street food vendors that reflect the incredible cultural
> diversity of Singapore. We were watching a guy toss a couple of raw eggs
> into a wok smoking hot with oil, followed by some giant raw oysters, soy
> sauce, ginger, herbs, and an extra-large handful of chopped chiles to
> torture the tourists. Before I could say, "I've changed my mind," this
> chile-laden egg-oyster thing was looking up at me from a plate. This dish
> may not sound great, but that's nothing compared to the way it looked, and
> my buddy was cracking up as I took my first bite. The ginger and herbs were
> the first things I tasted, the consistency was a little like brains, with a
> distinct, partially cooked oyster flavor, and then whammo! the chiles kicked
> in. The oysters were meaty and delicious, and with the eggs to bind them
> together a bit and the power of the chiles -- well, I lost my jet leg and
> became quite a fan of this common street food. It goes to show, once again,
> that being adventurous pays off, and you should never judge anything until
> you have actually tasted it."

--
Julian Vrieslander