Saturday, September 22, 2007
Friday, September 21, 2007
So whenever he calls them, he sounds like a Native American Indian doing a war cry.
Try it. Do a high pitch yodelling yell. That's what he does.
See what I mean?
We have no names yet for the two fatsoes. Any suggestions?
Something with a little bit more class than Ah Loo would do.
Not Bobby. Nor Brownie.
Thursday, September 20, 2007
A Twin Action Feeding Bowl
Two ultra-cute leashes with bells
Some pet food
I don't know what you're thinking, but I think we over did it a bit.
Most people would just chuck their dogs into a cardboard box with some old newspaper. And they would eat leftovers out of some old unwanted bowl.
I guess we're spoiling them. Just look at them.Fatso No.1 Fatty bom-bom. Leader of the pack. You should see his butt when he walks. It looks like he's wearing diapers.
Fatso No. 2 Slow in everything. But just as fat.
Hmm... good quality fur.
Hmm... tender muscles.
Now they look like they're in a back alley restaurant somewhere in Cambodia.
2 tbsp of maggi seasoning sauce
1 tbsp of water
2) Heat up wok to the extent that you can feel the heat above the wok. No need smoky. Throw in the prawns and cover with cover. Turn heat to medium and let it cook for about 2-3 min. Turn the prawns over. 'Gud' for another 2-3 min. Prawns should be really nicely red by now. If prawns are really big. Leave for another min or so.
Do not overcook. This is the hardest part cause it maybe undercooked.
My verdict is the food are actually fusion ~ of east with west mixture in ingredients and/or cooking methods. The food are Hong Kong version of western food and the Hongkies had definetely created a style of their own. The world are eating them. And they are interesting cause they are different from our usual nasi lemak, fried rice, roti kahwin, kolo mee etc.. but most of all can distinguish them from others.
Crispy Salad Rolls ~ Nice and crispy also. Really good in the first few bites but gets a little too creamy after a while (gelak)
XO Sauce Vermicelli ~ Dried prawn taste a little heavy which does not go well with rest of the food
Siew Jap Pai Kuat (Pork Ribs in BBQ sauce) ~ Nice this dish with big pieces of onions and the sauce is sweetish. Rice and a small dish of beancurb hot and sour style is the accompaniment
Spagetthi with meat balls ~ meatballs only got 4 and they are hard. Spagetthi is too floury like got too much starch and the sauce is slightly too garlicky for meBaked Cheese Rice with chicken cutlet ~ Greg loves this. Very lightly fried rice with egg topped with fried chicken cutlet and topped with cheese. Good combination!
Drinks ~ Spectacular in look but taste so-so
Well after our KL trip, i m kinda hooked on this cha chaan teng style food. As least for a while to to come and had been reverse engineering some of the food we ate. Check out our previous blog. Well, greg will have to bear with it for a while. Not that he has choice.
Both of us are definetely looking forward for our January Hong Kong trip where we hope to try real genuine hong kong cha chaan teng style food. Therefore we dont want to grade this cafe yet because dont think we have taste the most authentic ones. But they are ok nice for a franchise, where you can definetely eat there if you run out of places.
Wednesday, September 19, 2007
Besides being confined to your house or a room for one whole month, most mothers have to take tonic and super nutritious stuff to help recovery. Never see that with ang mos though(they all go out after 2 days with the baby somemore). Foochow has the Mee Sua with lots of homemade red wine, Hakka has the Ka Ca Ma (Herby chicken mixture with lots of homemade white and red wine which only 'connoisuers' can appreciate) and the Cantonese generally has the Sweet Vineger Pork Leg (Cu Jiao Chu). Really should be blogging about the Foochow mee sua first but heay this one is as nice and Ka Ca Ma is yummy too if you cook it the right way.
Then again i love all confinement foods and therefore if they are any confinement parties given by the new parents, i am always there. But please dont ask me to give birth myself ah and dont ask why.
Cu Jiao Chu for new mothers are slightly more complicated with the preparation of ginger and vineger and sugar brewed a week or two before birth. So that the gingers are well soaked and perserved in earthern jars. On the big day itself and when needed, the cook will cook the pork with the preserved liquid and ginger and mothers will have this almost everyday for the next month or so and giving it away is a way of informing people that your wife has given birth. But who says you cant eat it for dinner.
1 no (about 1.5 to 2kg) of pork leg including hock
1 big slab of ginger
1 clove of garlic
4 pieces of dried chillis
5-6 pieces of sour plums
8-10 Tbsp of sweet vineger
6-8 Tbsp of dark soya
4-6 Tbsp of sugar
Water to cover
1 pot of boiling water
3 Tbsp of cooking oil
1) Clean well and cut pork leg into small pieces. Can ask your butcher for help. Put pork leg pieces in pot of hot boiling water to clean out the blood and rid the smell (esp important for those in Australia, pork there has a smell) for about 5 min or so. Dish out and wash with cold water.
2) Scrap ginger clean and break into smaller pieces. Mash it wil back of chopper knife. Cut off the bottom ends of garlic.
3) Heat pot with oil and stir fry ginger garlic and dry chillis til fragrant. Add pork leg pieces and continue frying til slightly yellowish. Add the others ~ sour plums with a little of the juice, dark soya and sweet vineger and sugar. Finally enough water to cover. Simmer for an hour or so til all meat is tender and you can even eat the ginger if you like it. Add some for sugar, sweet vineger or salt to taste before serving.
Use bulldog brand SWEET vineger or any others SWEET ones. It must be 'tien ding chu' translated 'Add child vineger' . Cannot substitute will black sour vineger or white vineger.
Do not overcook the dish. Meat will become too lean and chewy while skins fall off.
This modified way of cooking is nice and simple and really really yummy with plain rice. Anyway, the new mothers way is soooo nutritious that you prob get a nose bleed if you cant take the 'heat'.
The second thing that you'd notice about this place is that the waitresses are from China.
CK was mesmerised (notice how his vision blurs at the unecessary areas). Well, he had every right to, since he's still single, available, eligible and very much financially able. (A note to all aunties. Please spread the word. And if you have under 35 unmarried daughters)
I was happy cos we didn't have to do the work ourselves. The waitresses were always nearby and ready to rock & roll whenever we needed them.
The steamboat soup base seems to be made up of a secret and magical concoction of 1001 spices (NEE Says: Big Cannnon of Greg. The Lady boss says got like 64 and no ajinomotos. We did not feel thirsty after so must be quite true).
Of course I had no clue at all what was inside. But Nee was right on it, playing CSI, slowly dissecting and analysing the contents (NEE Says: Figure out about only 10 or so), while CK and I just ate away.
The fourth thing is that this place serves a very special kind of tea. It looks black.
I suppose it has some beneficial or medicinal properties cos for the next couple of days, I was able to make very smooth, dark coloured 'cakes'. Unfortunately I have no photos of it to share with you. I'm sure you would have liked to see my creations
But of course, all this comes with a price. When the bill came, it also made us feel like a big shot emperor.
This is how NEE rates the place:
Service 10/15 (would be better if the waiteress did not push us so irritatingly to buy the vouchers. Nee got pissed after like saying 10X NOs. Should have approach CK, hai silly her)
Ambience 13/15 (Pot is hot and boiling all the time but place is cold enough, cutlery is clean, place is well decorated and no loud annoying music so we can talk. Foongsin and Richard our good frens from KL joined us so we really want to catch up)
Food 58/60 (According to Lady Boss most things are homemade (like mongolian pau which goes into the soup, la mien, fish balls; soup and tea is nice; food is creative and nice and fresh, wooooo the meat ~ lamb, beef, ostrich, pork soooo thinly nice like shabu shabu and so fresh, variety good but portions can be slightly bigger)
Value for Money 6/10 ( heay we pay about rm60 over per person, though we did not attempt to chew plates but it is still pricy, not like you can afford every week kinda thing)
Overall, about 8.5/10
We got 8.5 on our faces!
Place is in Jalan Pudu, behind Times Square
All photos courtesy of CK.
The stick costs RM5 and comes with a ear-splitting whistle.
The Heavenly Whistle in its immaculate condition
The concert was a spectacle to behold.
Before the concert: Audience filling in the seats. 30,000 fans that night baby!
Joom in: A closer view of the stage
The lights, stage, screen and pyrotechnics helped a lot as we were too far to see Jacky's face. The stage changes colour like the flourescent stick.
Blue Jedi Mode
Red Darth Maul mode
Watch Jacky's entrance!
To sum it up, Jacky still has power. He sings from his soul. He draws you emotionally into his songs. People say that he is already sunsetting. Someone in the audience shouted, 'Man Man Hang'. Even if that is true, I know it will be a glorious one for him.
Concert pics and video courtesy of CK.
Tuesday, September 18, 2007
when you cut it into half, hot peanut butter sauce flows out!
2) Pork Chop with Rice!
4) Pork Leg in Sweet Vinegar!
I think I'm lucky to have a wife like this! Press one button and the food come out!