I was traveling back to Penang, again, on a business trip (fly economy class though). For me, it is not a big problem because I'm not of such big build but this trip wasn't really a good one. Threw up 3 times on my way to Penang, flight was cancelled from Bangkok to Penang. We were rushed through another airline in time but luggage can only arrive the next day and we have to file report as soon as we landed Penang. Luckily I have a set of changing cloths in my hand carry luggage.
Penang is hot as ever and it's always raining in April. This time I was staying at hotel, and suddenly I feel like I'm really on a business trip (previously I was staying home & it just feels like I never leave home). After 5 days of hardwork, I was down with flu. Then 3 days before I return, had a minor road accident where I knocked on another car's bumper (I blame it to my skill). So much hassle, so little rest.
My travel companion this time is not to 'versatile' on food and is rather skeptical. So despite my crave for local food, I stick with him on McDonald's, Subway, pizzas, pancakes & steak houses. I insisted that he should try one of my favourite chinese restaurant: Dragon-I http://www.dragon-i.com.my/and he loves it. In fact, he's grateful that I insist to try something out of his norm and I'm just glad he likes it.
Dividing the my private time in Penang among my travel companion, friends & family, I really didn't have time to do much shopping this round but still manage to buy a new watch (the old one was broken during my stay in Penang), a new purse, a couple of t-shirts, a pair of sandal & a kimono bath robe. Well, now that I listed the items down, it doesn't look so 'little' as well isn't it? hmm...but they were all done while I went out with my travel companion, so I'm forgiven.
Subsequently I'll write a bit more about places in Penang before I resume my 'boring' recipe blogging...I know I'm not the most hardworking blogger but just stay around for more updates.
Friday, March 27, 2009
Wednesday, March 25, 2009
Kids
Received a forwarded email on funny kids behaviour, just posting a few to share.
Pic: Look, the 3.5mm jack can fit into my ear, isn't it cool? But wait... how come there's no sound?? hmm...
Pic: Hello? hello? heelloo...can you hear me? I can't hear you! Maybe this phone is too big for me, or maybe...??
I was mentioning this to my colleague & apparently his young daughter of 3 years old did the same thing with phone handle not long ago...funny.
Pic: Look, the 3.5mm jack can fit into my ear, isn't it cool? But wait... how come there's no sound?? hmm...
Pic: Hello? hello? heelloo...can you hear me? I can't hear you! Maybe this phone is too big for me, or maybe...??I was mentioning this to my colleague & apparently his young daughter of 3 years old did the same thing with phone handle not long ago...funny.
Tuesday, March 24, 2009
Braised Pork
Back at home, my mom used to prepare braised pork in dark soy sauce. I never pay much attention to her verbal cooking instruction so when I left home I can only miss the dish & savour its taste in my memory.
Luckily, I found this blog: http://belachan2.blogspot.com/2009/03/braised-pork-in-5-spice-powder-and.html. The blogger is also a Malaysian chinese who can obviously cook much better than me. So without second thought, I decided to give the braised pork recipe a try.
I didn't follow the recipe exactly...forget to 'seal' the pork by pan frying them a little & I used slightly less dark soy sauce & oil than described. Also added some chinese mushroom (like what mom used to do) and also a couple of hard boiled eggs. The result still turns out very good. I think it's a pretty robust recipe that can't really go wrong. Mine was done in 1½ hours (much faster than the original recipe as well).
Here's a picture of the end result, to share. I eat it with white rice, so delicious. Mom, I made it! ^.^
Luckily, I found this blog: http://belachan2.blogspot.com/2009/03/braised-pork-in-5-spice-powder-and.html. The blogger is also a Malaysian chinese who can obviously cook much better than me. So without second thought, I decided to give the braised pork recipe a try.
I didn't follow the recipe exactly...forget to 'seal' the pork by pan frying them a little & I used slightly less dark soy sauce & oil than described. Also added some chinese mushroom (like what mom used to do) and also a couple of hard boiled eggs. The result still turns out very good. I think it's a pretty robust recipe that can't really go wrong. Mine was done in 1½ hours (much faster than the original recipe as well).
Here's a picture of the end result, to share. I eat it with white rice, so delicious. Mom, I made it! ^.^
Friday, March 20, 2009
Five Spiced Pork Soba
Ingredients:
Pork tenderloin, 150g - 200g
Soba noodle, 200g
Sesame seeds, some
Spring onions, some
Oil, enough for pan-frying
Pork tenderloin, 150g - 200g
Soba noodle, 200g
Sesame seeds, some
Spring onions, some
Oil, enough for pan-frying
some bell pepper / mange tout / carrot if you like
Marinate:
Oyster sauce, ½ tbsp
Five-spice powder, ½ tsp
Sesame oil, ½ tbsp
Soya sauce, 1 tbsp
Sugar, 1 tbsp
White pepper, a dash
2 cloves garlic (crushed)
Marinate:
Oyster sauce, ½ tbsp
Five-spice powder, ½ tsp
Sesame oil, ½ tbsp
Soya sauce, 1 tbsp
Sugar, 1 tbsp
White pepper, a dash
2 cloves garlic (crushed)
Ginger (crushed), 1-2 cm
Red chili (crushed), I use chili flakes
Sesame Dressings:
Sesame oil, 3 -4 tbsp
Soya sauce, 2 tbsp
White pepper, a dash
Method:
1. Cut the pork tenderloin into 2-3cm thick. Put oyster sauce, five-spice powder, sesame oil, soya sauce, sugar, white pepper, garlic, ginger, and red chili in a bowl and mix with pork. Marinate for 1-2 hours or more.
2. Boil a pot of water. Cook soba noodle according to the packet. Once cooked, refresh in cold water.
3. Heat a pan, drizzle with some oil. Pan fry the marinated sliced pork for about 15 - 20 minutes or until each side is golden brown.
4. In a bowl, mix soba noodle with sesame dressings and mix. Then, top a few pieces of five-spice pork to serve. Sprinkle some sesame seeds and spring onions.
Red chili (crushed), I use chili flakes
Sesame Dressings:
Sesame oil, 3 -4 tbsp
Soya sauce, 2 tbsp
White pepper, a dash
Method:
1. Cut the pork tenderloin into 2-3cm thick. Put oyster sauce, five-spice powder, sesame oil, soya sauce, sugar, white pepper, garlic, ginger, and red chili in a bowl and mix with pork. Marinate for 1-2 hours or more.
2. Boil a pot of water. Cook soba noodle according to the packet. Once cooked, refresh in cold water.
3. Heat a pan, drizzle with some oil. Pan fry the marinated sliced pork for about 15 - 20 minutes or until each side is golden brown.
4. In a bowl, mix soba noodle with sesame dressings and mix. Then, top a few pieces of five-spice pork to serve. Sprinkle some sesame seeds and spring onions.
It's easy to prepare when you've pre-marinated the meat. 15minutes & done. Give it a try :)
Saturday, March 14, 2009
Burning Love
I like mash potatoes. Had them with cheese, garlic, plain...before & usually as side dish but in Denmark, they have another way of preparation that makes mash potato a main dish itself. They even have a nice name for it, call Burning Love. I have no idea why it's named so, none of my Danish colleagues know as well, but I know 1 thing for sure, it tastes good & is so easy to prepare.
Burning love (Danish: Brændende Kærlighed)
Mashed potatoes, then fried some bacon & shallot and sprinkle them on top, voila...I like mine with a lot of bacon (as you can see from the picture). Yummy...perfect for my lazy Sunday brunch.
Burning love (Danish: Brændende Kærlighed)Mashed potatoes, then fried some bacon & shallot and sprinkle them on top, voila...I like mine with a lot of bacon (as you can see from the picture). Yummy...perfect for my lazy Sunday brunch.
Friday, March 13, 2009
Danish language module 2
Danish language learning status report: I have finally completed module 1 out of the total 5 danish language modules. Finished the exam last Monday & will progress to module 2 next week. Woo~~hoo~~
So, do I speak Danish now? Oh yes...but only my teacher understands me, all other people are confused with my pronunciation. Do I understand Danish then? Well, if it is spoken slow & I know all the words mentioned, then yes. With my limited danish vocabularies, I wouldn't say that I understand Danish.
Module 2 will contain some sentence structuring & written test will be required. I'll update when I made progress. If nothing is published, then I might have failed my mission, ask no more :-|
So, do I speak Danish now? Oh yes...but only my teacher understands me, all other people are confused with my pronunciation. Do I understand Danish then? Well, if it is spoken slow & I know all the words mentioned, then yes. With my limited danish vocabularies, I wouldn't say that I understand Danish.
Module 2 will contain some sentence structuring & written test will be required. I'll update when I made progress. If nothing is published, then I might have failed my mission, ask no more :-|
Bye Mermaid
For more info, read this:-
http://www.guardian.co.uk/world/2009/mar/13/little-mermaid-copenhagen-china
Well, the mermaid has been through some bad 'treatments' in Copenhagen: heads stolen, arm sawed, vandalized, painted etc...but I still think it's rightful place is where it is, right here, right now . Why not just mock up a statue to place in the China expo?
I'm not sure how the decision was reached but even just as a visiting 'worker' in Copenhagen, I feel the lost of moving the mermaid to China, even just for less than a year. Despite the fact that it's small, it is a symbol and an icon of the city, sigh...Politics is always complicated.
So for those of you who wants to visit Little Mermaid in Copenhagen this coming year, maybe it'd be easier to just change the ticket to China... :s
Well, the mermaid has been through some bad 'treatments' in Copenhagen: heads stolen, arm sawed, vandalized, painted etc...but I still think it's rightful place is where it is, right here, right now . Why not just mock up a statue to place in the China expo?I'm not sure how the decision was reached but even just as a visiting 'worker' in Copenhagen, I feel the lost of moving the mermaid to China, even just for less than a year. Despite the fact that it's small, it is a symbol and an icon of the city, sigh...Politics is always complicated.
So for those of you who wants to visit Little Mermaid in Copenhagen this coming year, maybe it'd be easier to just change the ticket to China... :s
Saturday, March 7, 2009
Ryoma
One of the days when I organize pictures taken in Penang, these were found & my fond memories of Ryoma comes back.
Ryoma http://www.ryoma.com.my/ is one of the finest Japanese restaurant in Penang (well, by fine, I mean expensive too) but the food quality is really ichi-ban! I shared a luxurious bento (with sashimi, grill salmon, teriyaki chicken & tempura with white rice) and some fine sushi with a friend. The meal ended perfectly with green tea ice-cream (topped with red bean paste).
Pic (from top left): miso soup with bean curd; white tuna (super delicious) & tamago sushi; luxurious bento; and lastly green tea icce cream
Ryoma http://www.ryoma.com.my/ is one of the finest Japanese restaurant in Penang (well, by fine, I mean expensive too) but the food quality is really ichi-ban! I shared a luxurious bento (with sashimi, grill salmon, teriyaki chicken & tempura with white rice) and some fine sushi with a friend. The meal ended perfectly with green tea ice-cream (topped with red bean paste).
Pic (from top left): miso soup with bean curd; white tuna (super delicious) & tamago sushi; luxurious bento; and lastly green tea icce creamFood is great and service is excellent. We sat in a small tatami room with bell service, 1 ring & the waitresses in kimono will soon be knocking on your tatami room door. Guests are to leave their shoes when entering the room but sandals are prepared for guests' conveniences in case they want to go to toilet.
If you visit Ryoma, a toilet visit is a must too. They have imported the typical Japanese toilet bowl with water rinsing function. You get to adjust the water temperature & how strong you want the flow to be, nice nice...
Everything is nice except the English in their menu card. Try read from the picture (if you can, please magnify) to see if you understand what is tempura & where it comes from? I was absolutely confused but maybe you'll have fun reading it :p
Tuesday, March 3, 2009
Honey Mustard Chicken...Anyone?
Ever wonder what to eat after work? When I was in Penang, I was spoilt with affordable dining out choices, now I'm stuck with thinking what to cook. Honey mustard baked chicken might not be the best taste chicken in the world but considering the effort of preparation & cooking it takes, the recipe certainly worth a try.
Ingredients:-
2 skinless, boneless chicken breast halves
salt and pepper to taste
2 tablespoons honey
2 tablespoons mustard
1/4 teaspoon dried basil
1/4 teaspoon paprika
1/8 teaspoon dried parsley
Methods:-
1. Preheat oven to 350 degrees F (175 degrees C).
2. Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased baking dish. In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Mix well.
3. Pour half of the mixture over the chicken, and brush to cover.
4. Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with the remaining half of the honey mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear.
If my picture doesn't look interesting, that's because I'm not good at photographing. The chicken pieces turned out nicely roast & golden in actual. Give it a try when you ran out of idea what to cook & don't want the hassle of preparation ;)
Ingredients:-
2 skinless, boneless chicken breast halves
salt and pepper to taste
2 tablespoons honey
2 tablespoons mustard
1/4 teaspoon dried basil
1/4 teaspoon paprika
1/8 teaspoon dried parsley
Methods:-
1. Preheat oven to 350 degrees F (175 degrees C).
2. Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased baking dish. In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Mix well.
3. Pour half of the mixture over the chicken, and brush to cover.
4. Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with the remaining half of the honey mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear.
If my picture doesn't look interesting, that's because I'm not good at photographing. The chicken pieces turned out nicely roast & golden in actual. Give it a try when you ran out of idea what to cook & don't want the hassle of preparation ;)Sunday, March 1, 2009
Dim Sum @ Copenhagen
I'm all about eating, eating & eating. A month since I come back from Penang, I'm already in the chinese food nostalgic mood. Of course I can try to cook but some really complicated ones (like Peking duck & dim sum), due to availability of tool, ingredient & skill, I'd rather pay to dine out.
Before I came to Denmark, I used to read a columnist's article on her life in Copenhagen. She married a Danish guy & have been staying in Copenhagen since. She once complained about the service she had in chinese restaurants, also that she was dissapointed with the food they serve. I have to try some out to verify her statement now that I'm here.
Found a new chinese restaurant within walking distance from where I stay. Tried it out one of the days last week & was dissapointed. The restaurant is mainly targeting European customers (of course) and all dishes are so so so so European... gong po beef/chicken, deep fried chicken/prawn in batter with sweet & sour sauce...boring. Service was super slow & I really have my own space there as I'm being neglected most of the time.
Not giving up, found some restaurants serving dim sum that have good reviews on the Internet. Decided to give the one call 'Royal Garden' a try http://www.royalgarden.dk/. I was told this is the Danish crown prince couple's favourite dim sum place (probably also due to the proximity of the restaurant's location to the royal palace? hmm).
Anyway, I saw some chinese & even japanese customers dining there the moment I walked in (first sign of assurance). Menu card looks promising with more variety & seems pretty authentic. Ordered 5 different dim sum plates & a stir fried hor fun (broad flat noodle) with beef. Honestly, I'm very happy to see menu card with chinese character & english words on top of danish description (my danish is not that good yet).
If I were in Malaysia, I probably won't visit this restaurant for the dim sum again but since I'm in Copenhagen, I think they pass. Some dishes are done better than another, the hor fun failed in my perspective but I might go back to try their main course (especially the Peking duck). Service is finely provided by friendly waiter/waitresses and the price is reasonably (locals consider it cheap).
I was recommended another chinese restaurant specialize in szechuan cooking. If I happen to try it out, will definitely share it. Sigh...if only I'm in UK (surprise) instead, then I wouldn't have to worry about eating authentic chinese food, not at all.
Before I came to Denmark, I used to read a columnist's article on her life in Copenhagen. She married a Danish guy & have been staying in Copenhagen since. She once complained about the service she had in chinese restaurants, also that she was dissapointed with the food they serve. I have to try some out to verify her statement now that I'm here.
Found a new chinese restaurant within walking distance from where I stay. Tried it out one of the days last week & was dissapointed. The restaurant is mainly targeting European customers (of course) and all dishes are so so so so European... gong po beef/chicken, deep fried chicken/prawn in batter with sweet & sour sauce...boring. Service was super slow & I really have my own space there as I'm being neglected most of the time.
Not giving up, found some restaurants serving dim sum that have good reviews on the Internet. Decided to give the one call 'Royal Garden' a try http://www.royalgarden.dk/. I was told this is the Danish crown prince couple's favourite dim sum place (probably also due to the proximity of the restaurant's location to the royal palace? hmm).
Anyway, I saw some chinese & even japanese customers dining there the moment I walked in (first sign of assurance). Menu card looks promising with more variety & seems pretty authentic. Ordered 5 different dim sum plates & a stir fried hor fun (broad flat noodle) with beef. Honestly, I'm very happy to see menu card with chinese character & english words on top of danish description (my danish is not that good yet).
If I were in Malaysia, I probably won't visit this restaurant for the dim sum again but since I'm in Copenhagen, I think they pass. Some dishes are done better than another, the hor fun failed in my perspective but I might go back to try their main course (especially the Peking duck). Service is finely provided by friendly waiter/waitresses and the price is reasonably (locals consider it cheap).
I was recommended another chinese restaurant specialize in szechuan cooking. If I happen to try it out, will definitely share it. Sigh...if only I'm in UK (surprise) instead, then I wouldn't have to worry about eating authentic chinese food, not at all.
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