Wednesday, December 14, 2016

Stolen Moment - A crime I can't resist

Being at work caused my neglecting of this poor blog. That's why I am here now, stealing another secret moment away from the other commitments I am supposed to be attending to. Caressing this blank template with the gentle tap of each carefully thought of alphabets which mean something when harmoniously strung together with spaces in between. Does it even make sense? Sometimes, my mind wanders to Nothingness, a place where absolutely nothing exists, somewhere even words fail to reach so I just come up with the first sentence that comes to my fingers - maybe it comes from my brain after all. How else would my fingers know which alphabet to type first?

So what do I want to say? There is no particular topic to write about, unless you would like to know my daily routine from Monday to Friday, which is a copy of one another, week after week. Weekends are more interesting, sometimes, if I decide to stay away from hibernation. With music plugged in my ears, I am inspired to write a short story. Something dark, something funny with a hint of mystery perhaps? Let me mull over it for a period of time before I share it here. If it really happens, I might consider to do more stories.

The urgency of reality has awoken me. Here is when I have to say goodbye for now.

Sunday, December 11, 2016

A Hakka dish

Had fun learning this Hakka dish called 'Shun Pun Ji' in Cantonese which means Abacus Seed in English. 

I should know its Hakka name too since it's a Hakka dish. 

First of all, the ingredients. 

Clockwise from left: Chopped dried shrimps, minced pork marinated with oyster and fish sauce, dried squid strips and sliced mushrooms

Black fungus

Fry the onions and shallots till golden brown. 

Then, put them aside and stir fry he dried shrimps and mushrooms. 

Put them aside, stir fry the meat next with  the oil previously used for the onions and shallots. 

Add the other stir-fried ingredients into the pan and mix them for several minutes. 

It's done. Time to make the main character of the dish, the abacus seeds. 

Made from yam paste and flour, kneaded and shaped into abacus seeds. 

They are now ready to be boiled in a pot of water. Transfer them onto the pan to mix with the rest of the ingredients. 

And there you have it, the dish is ready to be served. 

You can feed a table of five at least with this amount. The yam and flour are very filling. 

Monday, December 05, 2016

A birthday celebration

It's our GM's birthday today so we decided to celebrate by having lunch at Alaf Sejahtera, Teluk Bahang. I was pretty excited as it was my first time having lunch here. 

My flooded rice of happiness!

I don't mind putting on weight for this. But then again, I might regret saying this if it really comes true. 

The lunch was a quiet but swift one. We arrived shortly before 12:30pm and we left the place at 12:50pm. What a productive lunch! Guess everyone was too hungry to chat whilst eating. 

The bill came to a very reasonable amount and we left really happy. So happy that we went for second round at Starbucks. 

Another first time. 

The only Starbucks in Penang with a direct seaview. 

A wonderful treat from the birthday girl herself. Thank you so much! 

Guess which drink is mine.  

We just couldn't leave without a group photo. 

Everyone was here except Aisha, the photographer. 

Half of us being vain whilst the other half busy chatting in the midst of loading caffeine into their system. :P

Many hours later...

Back home enjoying a 'pill' of green tea to detoxify the goodness ingested today. 

Lovely shade of green, don't you think?

Once again, Happy Birthday, Ms. Yue!

Sunday, December 04, 2016

Christmas shopping almost done

I was determined to do Christmas shopping this year. More or less 80% completed. 

Look at the pretty decor at Gurney Plaza. 

Although this decor still comes second to Queensbay's. 

It feels like a place you can really build a snowman or go rolling about making snow angels. 

Amidst all the gifts I have got, I got myself something spicy. 

The best noodle in the world

I have previously tried the cup version but it was not that spicy. However, when I had one packet this morning - the time was 6am by the way - it's quite spicy and there was a warm sensation in my stomach. It could be the cooking method. Previously, I did not leave 8 teaspoons of water before serving and this time I did as per the instruction written on the packet. 

Could the 8 spoonfuls of water make the serving a little more spicy?

Food for thought...

I will find out the next time when I cook it again without leaving any water in the serving.

Have a lovely Sunday!