BBQ Mudskipper, Goat Testicle, Baby Pigeon

After another legendary night at do-it-yourself The Antidote, we went for 4am munchies at Joon's favorite do-it-yourself BBQ place on Tianping Lu near Guangyang Lu. Thanks to Wee Ling for the excellent pics, and to Mr. Cold Castle for helping us order the weird stuff.

We started with an order of mudskippers. There was a debate because the mudskippers had no eyes and no leg-fins, so they looked like any old little fish. But Mr. Cold Castle grilled the waitress until she demonstrated how the mudskipper looked like before leaving the kitchen. Here's what the mudskipper looks like alive:



Cute! Here's the mudskipper being eaten by a fierce carnivorous predator:



Even cuter! These were pretty good. Reminded me of sardines, but more subtle, not salty, because they're fresh-water amphibians. But not at all like frogs, my other favorite tasty amphibian.

Then we ordered some baby birds. Baby pigeons, we were told. I wish someone would explain the appeal of eating these. Do they taste much better as babies? Isn't this inefficient, when the bird could grow bigger and provide more meat and eggs?



The baby pigeons were skinned and served raw, but fully intact except the beak and feet claws, which are taken off for easier consumption -- so much more civilized this way! They were OK. The chewy crunchy texture as you bite into the head is not enjoyable as it's too much in between crunch and chew, and there's just not much flavor. Maybe I BBQ'd it too long?

Then Mr. Cold Castle (picture below) surprised us with an order of goat gonads, er, sheep testicles, er, mutton nuts. Well whatever you call them, they were big and mushy.



I'm not sure how these are prepared. They were like slices of big sausages ... eh, but don't get confused, because they were not the sausage-like part of the animal, they're the testicles. I expected them to be more firm. Despite the mushy texture, these were pretty good. Actually the best item of the meal.