5 things to do before the week is over:
1) Apply leave for my Singapore trip
2) Make reservation with at least 2 hotels for my KL trip
3) Find fault with at least 1 staff :-)
4) Make at least a card
5) Tidy up my workstation
5 things to do during the holidays:
1) Sleep late
2) Make at least 5 cards
3) Bake something
4) Try making the seaweed popiah
5) Tidy up my craftstation
5 things to say before the day is over:
1) I'm bored
2) I'm sleepy
3) I'm tired
4) I'm lazy
5) I'm hungry
Tuesday, May 30, 2006
Thursday, May 25, 2006
Bukit Mata Seafood
This is partly an advertisement and personal testimony...
My aunty and her family are going back to Auckland today and we brought them out for dinner last night at Bukit Mata Seafood No 25.... Leggy introduced this stall to me ages ago and I've been faithfully patronising them whenever I'm there. Btw, this is the stall where I learnt how to describe the half shelled clams....
Anyway, food was marvellous and well served....Freshly cooked to the right taste. Everyone was thrilled and the best part was the free entertainment. Cultural Village set up a stage there with all sorts of cultural performances.....
The food was ridiculously priced....So cheap that for a moment, u thought u are paying in OZ dollars. Imagine, where on earth at this present moment can u pay just a mere RM250.00 for 8 dishes (4 types of seafood) plus umpteen rounds of juices and beer for 12 pax????? Even kam pua mee in Sibu is expensive now....
I promised the tow kay nio that I will help her in promoting her stall (that's the price to pay for being charged cheap and it worth every single cent in my pocket) so, here goes:
Ladies and gentlemen, boys and girls, brothers and sisters, friends and enemies, if you happen to crave for seafood and you are in Kuching, of course, please drop by Bukit Mata No 25 Seafood Stall at Taman Kereta....
My aunty and her family are going back to Auckland today and we brought them out for dinner last night at Bukit Mata Seafood No 25.... Leggy introduced this stall to me ages ago and I've been faithfully patronising them whenever I'm there. Btw, this is the stall where I learnt how to describe the half shelled clams....
Anyway, food was marvellous and well served....Freshly cooked to the right taste. Everyone was thrilled and the best part was the free entertainment. Cultural Village set up a stage there with all sorts of cultural performances.....
The food was ridiculously priced....So cheap that for a moment, u thought u are paying in OZ dollars. Imagine, where on earth at this present moment can u pay just a mere RM250.00 for 8 dishes (4 types of seafood) plus umpteen rounds of juices and beer for 12 pax????? Even kam pua mee in Sibu is expensive now....
I promised the tow kay nio that I will help her in promoting her stall (that's the price to pay for being charged cheap and it worth every single cent in my pocket) so, here goes:
Ladies and gentlemen, boys and girls, brothers and sisters, friends and enemies, if you happen to crave for seafood and you are in Kuching, of course, please drop by Bukit Mata No 25 Seafood Stall at Taman Kereta....
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Wednesday, May 24, 2006
Things You'll find only in Sibu
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Dessert for a reception - yam with siew mai.jpg)
Birthday bun.jpg)
Kom Pia - the salty type
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Kom Pia - the sweet type
Grandma's rice dumpling
London???
Spotted this telephone booth at the Esplanade.....Who says u have to burn a hole in your pocket to go to London??? I paid only RM194 airfare to see London
Tuesday, May 23, 2006
Of Happiness and Sadness
Went back to Sibu over the weekend to attend my maternal grandmother's 70th Birthday. It was both a sad and happy occasion for us all... Happy obviously because it was her birthday and sad because this could be her last birthday. She's suffering from an advance stage of breast cancer and her days are numbered, literally. Her children are keeping mum about her serious condition from her. Despite her sickness, she is a very nice and quiet lady. We arrived her house on Saturday morning with lots of food that she personally made just for us......Before I fly, I kept on trying to recall how she looks like as I have no recollection of that.....I can't even remember the last time I saw her..Anyway, she remembers my name and that's all that matters.
Her signature dishes are Pak Lo Duck and the pillow-look-a-like bak chang....I immediately took 1 bak chang and ate it and it was very nice indeed. (My sister, the anonymous said I was tham chiak but how could you turn down the invitation from such a nice lady who prepared so much for you despite her sicknesss?)
Anyway, her birthday luncheon was yesterday and it was a very emotional one...What saddened me the most was that innocent look of hers.....As much as the children tried to keep silent about her condition, deep down, I'm sure, grandma knows that her days on earth are limited.
How does it feel knowing that your days are numbered? How would you react? Would you be as calm? How would you prepare yourself to face death and finally if it arrives, how do you take it? When do you have to say goodbye to all your loved ones, would you be given enough time to bid them goodbye and tell them not to mourn for you?
How, how, when, when...........................that's life.....
Her signature dishes are Pak Lo Duck and the pillow-look-a-like bak chang....I immediately took 1 bak chang and ate it and it was very nice indeed. (My sister, the anonymous said I was tham chiak but how could you turn down the invitation from such a nice lady who prepared so much for you despite her sicknesss?)
Anyway, her birthday luncheon was yesterday and it was a very emotional one...What saddened me the most was that innocent look of hers.....As much as the children tried to keep silent about her condition, deep down, I'm sure, grandma knows that her days on earth are limited.
How does it feel knowing that your days are numbered? How would you react? Would you be as calm? How would you prepare yourself to face death and finally if it arrives, how do you take it? When do you have to say goodbye to all your loved ones, would you be given enough time to bid them goodbye and tell them not to mourn for you?
How, how, when, when...........................that's life.....
Wednesday, May 17, 2006
Good News and Bad News
Let's start with Good News first:
1) I don't have to go to NZ anymore
2) I'm going to Singapore end of June
3) Singapore is having its Grand Sale from end of June until July
4) We can redeemed our Singapore airtickets thru A's accummulated enrich points
5) I can go to Art Friend @Bras Basah to get my rubber stamps
Bad news leh:
1) I wouldn't be going to NZ liaw
2) All Singapore hotels are fully booked (reservation thru the travel agents that is....)
3) All Singapore hotels marked up their room rates by at least 100% during the travel period (Note: DON'T EVER THINK OF GOING TO SINGAPORE BETWEEN 19TH AND 24TH JUNE 2006 UNLESS U ARE ATTENDING THE COMMUNIC ASIA 2006 CONVENTION, which yours truly is going for)
ARGHHHHHHHH....See how frustrated I am??? Can anyone help me???? Hello????? Is there any Singapore-based bloggers reading my blog now???? I need solutions........................
1) I don't have to go to NZ anymore
2) I'm going to Singapore end of June
3) Singapore is having its Grand Sale from end of June until July
4) We can redeemed our Singapore airtickets thru A's accummulated enrich points
5) I can go to Art Friend @Bras Basah to get my rubber stamps
Bad news leh:
1) I wouldn't be going to NZ liaw
2) All Singapore hotels are fully booked (reservation thru the travel agents that is....)
3) All Singapore hotels marked up their room rates by at least 100% during the travel period (Note: DON'T EVER THINK OF GOING TO SINGAPORE BETWEEN 19TH AND 24TH JUNE 2006 UNLESS U ARE ATTENDING THE COMMUNIC ASIA 2006 CONVENTION, which yours truly is going for)
ARGHHHHHHHH....See how frustrated I am??? Can anyone help me???? Hello????? Is there any Singapore-based bloggers reading my blog now???? I need solutions........................
Monday, May 15, 2006
Steaming the steamboat
We celebrated Mother's Day by bringing mum to taste the food of Thailand at Coca Restaurant Steamboat Buffet. G is away in real world Thailand, so there were only 7 of us including Little J.
Promotional rate for Mother's Day dinner was RM45.00 excluding tax but somehow or rather, someone in the restaurant like us so much that they billed us RM37.50 only. Ok, it's an eat-all-you-can, so obviously we ate all we can....We were given 2 steamboats with chicken broth and tom yam in each pot. A variety of dishes were served and I like the chicken ball the most. The fried rice was good too...I was told that the highlight of the restaurant is their secret homemade chilli sauce and it was rumoured that the sauce is airflown daily from Thailand. I'm a bit sceptical about that but nevertheless, I'm not sure how good the sauce is cos I don't take hot stuff.
Food in general was superb and the service fantastic. A good place to go but I personally prefers Hornbill Steamboat, both because of its price and its variety of dishes.
Happy Mother's Day to all eligible lot!
Promotional rate for Mother's Day dinner was RM45.00 excluding tax but somehow or rather, someone in the restaurant like us so much that they billed us RM37.50 only. Ok, it's an eat-all-you-can, so obviously we ate all we can....We were given 2 steamboats with chicken broth and tom yam in each pot. A variety of dishes were served and I like the chicken ball the most. The fried rice was good too...I was told that the highlight of the restaurant is their secret homemade chilli sauce and it was rumoured that the sauce is airflown daily from Thailand. I'm a bit sceptical about that but nevertheless, I'm not sure how good the sauce is cos I don't take hot stuff.
Food in general was superb and the service fantastic. A good place to go but I personally prefers Hornbill Steamboat, both because of its price and its variety of dishes.
Happy Mother's Day to all eligible lot!
Wednesday, May 10, 2006
Staying United
Tell me what is wrong with this banner? Noticed it on my way down to work yesterday and it is supposed to be an advertisement by a travel agency promoting USA.....
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Tuesday, May 02, 2006
Lasagna
I don't know why but of late, I have been so engrossed in baking lasagna. Maybe because I have got an oven for my birthday and I've suddenly craved for Italian men....Anyway, Sunday was the 5th tray of lasagna I baked since Easter Sunday
I baked 2 trays for Easter brunch and everyone said it was nice....and I baked another tray last Saturday for SSVP gathering (though a bit burnt but everyone said it was nice too and I have my whole car smell like lasagna too) and the last tray was last Sunday evening and I must say that was the best of all......it was so nicely baked and the cheese melted at the right texture...hmmmm..
Since I'm in good mood today, I'm sharing with you my recipe...(No measurement tho, just ingredients cos I'm the type of person who doesn't believe in measurement!)
Top View
Side View
MNG's Traditional Lasagna
Ingredients:
1 pkt of instant Lasagna sheets (San Remo)
1 pkt of Mozarella Cheese (parmesan works just fine)
1 tub of Cheddar Cheese, chopped finley (optional)
Minced Beef
1 bottle of San Remo bolognese sauce (Only lazy people uses this, otherwise, u can put in some herbs and tomato puree, it works just fine)
1 small can of San Remo Tomato puree (again, this is optional)
Garlic, Celery, Carrot and Onions (cubed finely - I omitted the celery cos' I hate it)
I bottle of fresh milk
A tablespoon of flour
Butter (250gm, I think)
Preparation:
Beef filling:
Put a quarter butter into a pan, put in all the garlic, celery, carrot and onions. fry lightly and then add in the beef....Simmer for a while, and then add in the bolognese sauce and the puree...Salt and pepper to taste. Simmer for awhile and cover it for later use.
Cheese Sauce
Put another quarter butter into a pan and let it melt, add in flour, stir it for a while, then pour in the milk...let it boil, switch off the fire and put in half the mozarella and cheddar....keep aside
Preparation:
Oil the baking tray; start the base with a layer of beef, then the cheese sauce before u lay the lasagna sheets on top to cover; repeat the process until u r satisfy with the thickness (but don't go for more than 3 layers) end the layering with a layer of beef and the sauce....sprinkle the remaining mozarella and cheddar. Bake it at 180C for no more than 30 mins, or until golden brown......Let it set for 5 mins before cutting it....
Yummy....Enjoy
I baked 2 trays for Easter brunch and everyone said it was nice....and I baked another tray last Saturday for SSVP gathering (though a bit burnt but everyone said it was nice too and I have my whole car smell like lasagna too) and the last tray was last Sunday evening and I must say that was the best of all......it was so nicely baked and the cheese melted at the right texture...hmmmm..
Since I'm in good mood today, I'm sharing with you my recipe...(No measurement tho, just ingredients cos I'm the type of person who doesn't believe in measurement!)
.0.jpg)
Top View.0.jpg)
Side ViewMNG's Traditional Lasagna
Ingredients:
1 pkt of instant Lasagna sheets (San Remo)
1 pkt of Mozarella Cheese (parmesan works just fine)
1 tub of Cheddar Cheese, chopped finley (optional)
Minced Beef
1 bottle of San Remo bolognese sauce (Only lazy people uses this, otherwise, u can put in some herbs and tomato puree, it works just fine)
1 small can of San Remo Tomato puree (again, this is optional)
Garlic, Celery, Carrot and Onions (cubed finely - I omitted the celery cos' I hate it)
I bottle of fresh milk
A tablespoon of flour
Butter (250gm, I think)
Preparation:
Beef filling:
Put a quarter butter into a pan, put in all the garlic, celery, carrot and onions. fry lightly and then add in the beef....Simmer for a while, and then add in the bolognese sauce and the puree...Salt and pepper to taste. Simmer for awhile and cover it for later use.
Cheese Sauce
Put another quarter butter into a pan and let it melt, add in flour, stir it for a while, then pour in the milk...let it boil, switch off the fire and put in half the mozarella and cheddar....keep aside
Preparation:
Oil the baking tray; start the base with a layer of beef, then the cheese sauce before u lay the lasagna sheets on top to cover; repeat the process until u r satisfy with the thickness (but don't go for more than 3 layers) end the layering with a layer of beef and the sauce....sprinkle the remaining mozarella and cheddar. Bake it at 180C for no more than 30 mins, or until golden brown......Let it set for 5 mins before cutting it....
Yummy....Enjoy
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