Tuesday, September 6, 2011
Tuesday, February 9, 2010
Sunday, February 7, 2010
This just makes you want to be really careful in selecting the bag you use, and the quality of the zipper/lock :)
Flight - Barcelona to Dublin (connecting flight to Boston for most of the passengers)
The pilot was 'apologetic for the delays' without saying the exact reason why, but because I was looking at this situation I knew what was going on! (and just like a true shutterbug, my backup digicam was in my pocket, for reasons such as these!)
So that's what those massive cling wrap devices in the airport are for - to avoid things like these! :)
This one was found at the front garden on a summer's day
Saturday, February 6, 2010
Wednesday, January 27, 2010
A couple of colleagues went to Bali for New Year and were talking about their awesome holiday pver lunch, and there it was - a gush of wonderful gastronomical memories from this beautiful place, all coming back to me like a song last heard that you can't get rid off in your head. One unforgettable sambal (a chili based sauce, used as a condiment, just as you would use tomato sauce and brown sauce) to me was only remembered as "sambal bali" because that was what the restaurant called it! I did a quick search on balinese sambal and tried to recall what the ingredients were, and found this sambal matah recipe which was close enough to describe it.
I had to give it a go to see if it would hit the spot!
15 shallots, peeled, cut in half and finely sliced (unfortunately I had 3 shallots only so i had to substitute one huge gigantic brown onion)
4 cloves garlic, cut in half & sliced (i minced it)
15 small sliced chilies, minced
5 lemon leaves ("daun limau") chopped finely
1 tsp roasted shrimp cake (terasi), finely grated (i used belacan, that huge brown chunk on the lower left side, about 1 tsp worth, crumbled)
4 stalks lemon grass, bruised and very finely sliced
salt and ground black pepper
2 tbsp freshly squeezed limejuice
80 ml coconut oil (i used peanut oil)
1. Combine above ingredients in deep bowl and mix well for 5 minutes.
2. Season to taste with salt and pepper.
For an enhanced flavor, give it a quick saute on medium-low heat.
It was tempting to use a food processor but I remembered the sambal for its texture as well, like the crunchy bits of lemongrass, which is also one of the things that make it quite unique.
Best served with grilled fish ("ikan bakar").
However for this weekend, there was an extra cast for the Indonesian treat - petai (or "pete" pronounced "peh-teh"). I would describe it as bitter broad beans.... (very, very, very bitter beans!). I suppose it would be an acquired taste, but I personally love it. I found tinned petai in one of the newly discovered Asian shops.
A harvest of grapefruits one lovely summer day meant that the fruits had to be put to good use. A previous play on lemon tart yielded good results - this time, the experiment was to substitute the grapefruits for the lemons. A choice too safe, you'd think, especially for this adventurous cook! But there were some folks coming over and I can't risk serving a completely untested recipe!
So grapefruit tart it is.
I just followed the same steps as per the previous recipe, and just directly substituted the juice of 3 grapefruits instead of lemon juice. Since this grapefruit was slightly sweet, the result was also quite nice.
Previous grapefruit mug shot here and here
Wednesday, January 20, 2010
If the purpose is not to visit a relative, then I suppose most people would find it weird to drop by the city's cemetery...especially if one is on holiday. However, the Pre Lachaise Cemetery in Paris would probably be an exemption, as this is one of the most famous graveyards in the world. The reason - most of the 300,000 names whose remains therein lie were actually pretty famous before their bodies were laid to rest. Tourists flock to have a glimpse of the epitaphs of these personalities, walk on cobblestone paths, see huge copper statues that have oxidized and turned green, or perhaps admire a slightly creepy landscape when the sun sets.
For more info, there is a movie link here.
Saturday, January 16, 2010
Melbourne is in for another very hot summer and the scorching sun is annihilating almost all of the herbs and veggies in the patch including the typically hardy mint growing vigorously in a tub at the corner.
So before the sun takes its life away I got a couple of handfuls of leaves and gave it justice by putting it into a cooling summer cocktail - a mojito.
A mojito is a highball which means it has a larger quantity of non-alcoholic mixer compared to its alcoholic base. This mojito was made of
a handful of fresh mint leaves (around 12 leaves)
In a tall glass muddle the mint leaves, sugar and lime (I used the end of a rolling pin)
Monday, December 7, 2009
A post written some time around this time, some time ago... when these fingers flexed to write more than usual!
Melbourne sleeps peacefully...not stirring despite the noisy clicking of my keyboard... it appears to be lulled still by the birds' constant chorus outside.
I opened the windows and let the breeze in, and if i closed my eyes it doesn't take much for the mind to be in the middle of a forest, where there is peace, fresh air, harmony, and a cup of coffee.
It's 4:51am and my notes are still waiting for my eager fingers... but the smell of paper didn't quite appeal as much as the scent of this new beautiful day.
As I enjoy the odd hours of a weekend and the solitude in my living room, an unknown winged one decided to share my space. It stayed in a distance, hovered around and then left me alone again. I liked it.
Traces of brown sugar kept me high still. Flashes of expressive eyes and sunrise somewhere come to a corner of my mind. I let it stay there. Broken fragments of thoughts scattered in my head begin to form another picture. I let it merge unhurried.
A deep inhale. There's always time to pause and breathe in.
Again I hear the birds' song - i think they're rejoicing for my shallow appreciation for life's little moments like this.
And indeed, there's always time to pause and breathe, and be grateful of the wonderful things that life brings. The ingredients vary - some find it easy, some find it hard, some need a little luck, a little nudge, and a lot of sacrifice and hard work.
Happy holidays everyone. :)
Saturday, November 28, 2009
Thursday, November 26, 2009
Dead, or alive?
Sunday, November 22, 2009
Made the same way as the last time, and with blue swimmer craps as well, except that I previously substituted bagoong for the belacan, and now I used the real deal!
If you haven't seen it before, here it is -
They spelled it correctly this time.
20 Nov 2009
Front Act : Ben Harper, Relentless 7 and Liam Finn
Truly one of the best concerts ever! (and the crowd was not rowdy at all!)
more Ben Harper
""Due to the possible injuries that could occur from moshing and crowd surfing, we ask that you refrain from such activities tonight"