The odour of an Abomination

There I was, sitting innocently on my armchair, waiting for my roasted chicken, red potato and sweet yellow corn to finish baking to perfection. I can smell the pepper and garlic slowly succumbing to the gentle heat, infusing the tender, fresh meat with tendrils of fragrance and delicate flavour.

In comes roomie, who starts chopping up preserved bamboo shoot, and raw meat and Idaho potatoes. I figure that it's one of his Myanmese recipes, so, fine.

At last, my scrumptious meal is ready! I transfer the succulent items from the roasting pan to my plate, and draw a knife from the block. Then I notice that the knife is wet. Then I notice that the serrated edges have something white all along the edge. Close inspection reveals - raw pork and pork fat!! ARRRRRGGGHHH. Roomie drawls "Ayah, I used dar nife".

And proceeds to pick off the meat off with his fingertips.
And almost puts the knife back into the block. A withering glare prompts him to wash the knife in his usual noisy plate-banging throat-clearing fashion.

A couple of deep breaths later, I'm happily eating my carefully prepared dinner, and then I smell it.
Tomato-based pork dish braising itself with garlic, onions, pepper and possibly dark soya sauce, with one special mystery ingredient. I think it's preserved bamboo shoot.

Knowledgable Asians (or those who know how to cook Asian dishes) may know what over-boiled preserved bamboo shoot smells like. With the combination above, it smells like UNWASHED PIG INTESTINE, heavily marinated in White Peppercorn.

Somebody please kill me now.