Markerchowhigh.

We're inevitable victims of our own bloody system.We nevertheless and almost too often nonchalantly let them pry, pick and play with our seemingly unaware minds and actions. It's bloody sickening. We do, from time to time question their authrotiy and such but heck, what're words when they're not implied. Dare to talk cock but not do it. So what's best? Turn a deaf ear, close one eye, gag up, I guess. I won't haress nor pinpoint any particular individuals/ parties/ bodies/ etc. We've got people like Patrick Teoh and Rocky to do so. So it's best to just shuddup lo..

But why oh why make us go back to school on sarturdays for 4 consecutive weeks? Please la fellas. Argh. Wanna give longer school break just ammend la. It's uncalled for to make us replace the school days. Extra stress. Markerchowhigh. Espesh when you have parents like mine who force you to attend on saturdays given that there's school.

No food review this time around. Haven't uploaded pics yet. But I've got a recipe for you guys to whip up. It's what most blokes'd cook when they're feeling plain lazy. It's good comfort food too.

All Day Breakfast Hash.
- 4-6 rashers smoked streaky bacon, roughly torn (plain porks one'll be fine)
- 4 white button mushrooms, thinly sliced
- 3 fresh shiitake, thinly sliced
- 1 large onion, roughly chopped
- 1 large tomato,roughly chopped
- 1/2 red pepper
- some carrot, diced
- some day-old crusty or sandwich bread, lightly buttered
- 1/3 cup pureed tomatoes (optional)
- Dried oregano (optional)
- a little sprinkling of gruyere or parmesan cheese (optional)
- A few knobs of butter (I'm sure you'd be able to estimate)
- Some olive oil or any other oil
- salt and pepper to taste

1. Throw about 2-3 slices of bread into oven or toaster for about 3-4 minutes at most.

2. Heat pan. Once pan is heated, throw in a knob of butter and a little olive oil (Remember NEVER to use extra virgin olive oil for frying). Sweat the onions a bit. Seasoin with a little salt and pepper. Throw in the bacon.

3. When the bacon is at your desired crispness, the mushrooms go into the pan. Let the mushrooms sweat a little before adding the tomato puree (if using).

4. Once the mushrooms have softened and absorbed the juices from the bacon and onion, add the red peppers and chopped tomatoes.

5. Get your toasted bread and add to the pan. The bread will sort of absorb all that lovely juices from the earlier ingredients already cooking away in the pan.

6. Throw in the carrots at this point. Carrots are the last to be cooked cos you'd want a little crunch against all that slight mushiness of the tomatoes and stuff. Sprinkle with a little dried oregano and the above mentioned cheese(s) before serving. You can omit the cheese and dried oregano, it'll still turn out fine. Serve warm.

Simple eh? For me, it's got all the stuff I love; bacon, mushrooms, onion, tomatoes, cheese. Brilliant. It's a typical bloke's kind of comfort food.

Laters.

Biar Betul.

I'm 17. Will be sitting for SPM this year. And heck, it probably'd be much more than a common thing for others my age to lament, sulk, complain and bitch about the already obscene amount of workload given to and expected from us. But, I'll just let the others do the complaining.

Today's Awal Muharam so obviously, there's no school; it's a public holiday. And suffice to say, I haven't done anything much of particular productivity as of yet. Haven't heard from the band guys, the missus' busy entertaining some mates, keane's being a twat, traffic's probably killer today, no one's feeling sporty to play futsal today, I've ran out of dvds to watch, there's nothing awesome in the fridge to whip up or create, so technically, it's a pretty screwed up day i suppose. i hate just sitting around and not being able to move about or get or go out.

So I decided that I'd just do another food review.

Let's give the French a run for their money.

That above, is a Hong Kong roast duck. Where to find it? Loong Foong Restaurant, SEA Park, Petaling Jaya. It's a corner shop lot, on the way to the Taman Paramount LRT Station. It's not a typical 'Tai Tong-ish' restaurant but rather an open-air 'tai chow' place. Back to the duck. Why's it good? Cos they serve their ducks straight outta their own door-less oven. And the meat is firm but tender and has the right degree of juiciness. Nothing short of good. They sell an average of up to more than 50+ ducks a day and is usually sold out before 2030 hours. Bookings and reservations recommended.

Beijing or Peking roast duck is not to be confused with the Hong Kong version. The Beijing version is smaller in size and after roasting, it's skin removed to be eaten with egg pancakes or crepes. In my opinion, I'd prefer the Hong Kong version as it has a more robust aroma and flavour, especially the ones sold at this particular outlet. The French like their duck rare and pink, but we Chinese believe in cooking our food really through. All in all, the Hong Kong roast duck served at this outlet hits all the right notes in the aroma, taste and texture department. And oh, it'll set you back RM40 for a whole bird, which will comfortably feed 4 or 5. If you're a fan of duck meat or dishes, this won't disappoint.

Laters.

Crunch Time.

Pinch me. It's 2008 already. Wait, school's started already. It really does feel weird going back to school, unusual; surreal almost. It's not that I'm complaining- it just feels queer at the end of the 2 months break we've been given; to return to the routine we were given a hiatus from in the first place.

Anyways. I'm sort of like bumming around waiting for the rain to stop (so I could get out and go play soccer) so decided I'd blog to kill a little time. Yes, very unlike me. But, I tweaked and played around with some itty bitty settings on my laptop and voila, I'm able to access Blogger now. (In case you're wondering, it has never permitted me to blog for some unknown reason.)

As my parents, sisters and some close friends can testify (or even complain or detest), I critic food like hell. I take pictures of them and stuff, very much like a typical food reviewer, save that reviews aren't done incognito. So here are some of the better eats I've had the chance to sample these past few weeks.

First up, is the Nasi Lemak sold at the coffe shop behind Maybank at SEA Park, Petaling Jaya. Take note that it only opens at around 7ish in the evening till late, so that even hungry clubbers and the like can grab a bite after a night out as it closes around 3 to 4ish in the morning.

How good can a Nasi Lemak get? For me, this has got to be one of the best tasting Nasi Lemak's I've tasted in a long while. The rice itself, is cooked damn well, laced with the right amount of coconut cream and given a further lift with knots of pandan leaves thrown in. It is served with a pece of fried chicken and 'mata kerbau' egg or sunny side up, (chicken and egg optional, of course), slices of cucumber, copious amounts of fried silver anchovies and groundnuts and of course, sambal at the side. For me, the fried chicken is awesome, no shit. It's that typical ones that you get ar mamak joints but imagine a mile better, extremely juicy, tender, crisp skin and straight outta fryer. Lovely! But, the sambal's a tad too watery though. But all in all, a definite must try. Sheng Li, Aaron and EmoJo love it. So most people I know.

Wait, the rain's stopped already. That's my queue to go. I'll leave the other food reviews for another day.

Laters.

You are what you eat.