Monday, June 16, 2008
Set The Twilight Reeling.
Sunday, June 08, 2008
Whattheff.
Monday, June 02, 2008
Bright Rovi.. BRATs la!

Friday, May 23, 2008
Euphoric.
Saturday, January 19, 2008
Markerchowhigh.
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.
Thursday, January 10, 2008
Biar Betul.
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.
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.
Sunday, January 06, 2008
Crunch Time.
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.
Sunday, December 30, 2007
Bummer.
And I'm able to pen this post now courtesy of the very thoughtful managerial staff of the hotel which i happen to be residing now while vacationing in Penang. G Hotel.
I dunno man. Lotsa things've changed in Penang. The Char Kueh Teows don't really taste as good as it used to.
Heck. I'm honestly just typing this post for the sheer heck of it. I'm just utilising the free WiFi that the hotel's offering my parents and me via the exec. lounge cos we're allowing them to dig deeper into our bank accounts in exchange for a more comfy albeit temporary living space.
I misss all of you fellas, Shengers, Aaron, the lot la.
And oh, you too, little girl =(
Laters.
Wednesday, November 07, 2007
Hiatus (Like I Ever Needed One).
Shit la. I'm so sorry fellas for not updating in ages (months, more like.) I've been getting loads of stick for not doing so. But I'm not penning this post cos of that; I just feel this (very sudden) urge to do so. But I bet most people'd stop or given up viewing my blog anyway. Haha.
Anyways, been contributing most of my time and sweat lately towards (yes, lads) my job. Yes la, common sight, cliche way to while away the 2 months school break. But, I must say, it is definitely more than just about the money. For me, the focal reason that i chose to get myself a job is to gain (invaluable) experience. The money's a bonus and a plus point. And to broaden my views and perspectives on everday life, the rat race, the corporate ladder, internal conspiracies and disputes, the works.
And I can honestly say that through working there (La Gourmet House), I've learnt a whole new lot of things and gained knowledge and unexchangeable experiences that I wouldn't ever trade for. And I daresay that these experiences have in turn made itself into a catalyst that'll mold me; my demanour, personality, attitude (definitely and hopefully for the better) and in turn my future pathways and forays as well.
Whoo. Enough about myself and work.
Anyways, following below are the steps and stuff thet you need to make a 'cocktail' which I concocted late one night after returning from work. Yes, a wee bit of alcohol is used. Use a beer glass for this, not beer mugs or wine glasses as it needs suffificient amounts of the involved liquids.
Peach Infused Red Bubbly
-San Pellegrino or soda water (sparkling water like Perrier'd do too)
-Approx. 3 or 4 teaspoons of peach syrup (preferably Monin)
-Good red wine preferably shiraz
-Few wedges of lemon
(Shakers aren't necessary for this drink but using one will bring out the earthy flavours of the shiraz, giving the drink a fuller taste.)
Start off by filling the glass until 3 quarters with ice. Then in with the soda water. followed by the peach syrup. Stir with a bar or dessert spoon. Then the red wine, approx 2 to 2 and a 1/2 tbps or to taste. Finish off with a squeeze of lemon juice. Don't forget to stir! There you have it. Voila.
A shortcut to making this drink in the absence of Monin peach syrup and soda water is by using peach sodas. So you'd only have to use the peach soda instead of soda water and peach syrup. Glinter( a new Taiwanese brand) peach flavoured sodas will do fine.
Using soda water, peach sodas or sparkling water like San Pellegrino or Perrier will 'lift' the red wine, thus creating 'red champagne' or bubbly. (Champagnes, bubblies and bruts are normally white.)
And in the absence of shiraz wines, cabernet sauvignon, sauvignon blanc or just red table wines will do too. Note that the colour and taste won't be as intense as when using shiraz espesh in the case of it being substituted with red table wines.
This concoction tastes similar to that of a spanish local alcoholic drink called Sangria, just that Sangria is grape-based.
Watch this space lads, more recipes and concoctions coming your way. Off to work now.
Laters.
Saturday, August 04, 2007
Blad-deh.
That, above is our battle cry, our own unadulterated version of the Haka dance. The 4 Cempaka futsal team, that is. Man, that's what we're in high school for, annual fundraisers like Soccerthon where the pitch (in this case, court) becomes our canvas.
We lost via conceding a stupendous goal which hasn't the slightest right of standing. Infuriating. Even En. Zol was lamenting about us not swooping the gold which he believed we more than deserved at the least. In all honesty, we were the much better side, creating more clear-cut chances and ratttling the post like, what, twice? And that doesn't include our attempts which flashed across their goalmouth and a snap-shot from Kai Ming which sailed just over the bar.
A foiled attempt at bombarding the opposing goal.
In full flight when required.
Kai Ming bamboozling the (hapless) opposing defenders.
I had my fair share too. Hehe.
And it's..... it's in the back of the net. Schhweeet.
Spot the ball. No prizes for guessing though. Haha.
Fellas, give yourselves a more than deserved pat on the back; we played out of our skins today; working tirelessly every given minute of every match, playing REAL soccer... Fellas, we played it how it should be played. We kept it real. Beautiful. Just that lady luck wasn't on our side in the final. I can't put into words how proud I am to have captained this team. Altogether now, what are we?! Haha.
Laters.
Tuesday, July 17, 2007
Fluurry.
If you're wanting a little time out from all the epic-ish movies you've been watching this year, you're in for more than a treat. It's non-stop laughter from start to finish. But all the full-blown humour are bounded together by strong family values, which make this disfunctional family all the more lovable (not like it already isn't).Rather surprisingly, it has taken the household cartoon series 18 years to make it's silver screen debut, despite it being the highest grossing animated series in the world with an estimated net worth of 20 billion USD. Staggering. I read the papers, man. Haha.
In conjunction with the relase of the movie, Samsung Mobiles've snatched this golden opportunity to launch The Simpsons' limited ed. phones. Talk about branding, eh.
Microsoft's hopped in the bandwagon too.
Laters.Friday, July 13, 2007
Pucker' Up.
Saturday, June 30, 2007
Please..
Another post penned in sheer annoyance, bordering on anger.
Laters.
Sweet 16, eh?
Jerrard, it's pretty darn obvious you're the subject my dad's comparing to. But please know that I've nothing, whatsoever at all against you. Cheers, mate =) (ring any bells *Stryker;Berke* haha)
Seriously pondering, there's not even the slightest truth in people claiming form 4 to be a "honeymoon year". Absolute bollocks la, if you'd ask me.
Well I, for one, am seriously finding it hard to catch up. Fine, I've been playing the fool most, if not all the time. Dunno la, there's just something about being in form 4, about being 16. You, or most of us, wanna just play all day, wanna have fun, fun and more fun. Seriously speaking, you'll
all somehow agree with me, there's no denying it.
And yes, all play and no work at all is hazardous. Makes you wait on death row for your time on the noose in the form of an unsightly Report Card *shudders*.
Hari RKA's come and pass, much to the (extreme) relieve of most students. Oh, RKA is the abbreviation for Rekod Kemajuan Akademik. Err, unnecessary info, that. More like Hari Raikan Kematian Aku for the unnattentive, meddling lot.
Sport's Day was two days after. Big day, for the athletes and direct participants that is. It's the same every year. March past, events, prize-giving, letsgohome. Why won't they ever organise an inter-house soccer or futsal or 3/5-a-side tourney?
This, is a no holds-barred, straight from the heart(profanities withdrawn), raw(eh?), heart-felt ramblings of a sixteen year-old.
I'm feeling bleah already. Not like I wasn't prior to this. And oh, debate:
Tuesday, June 19, 2007
Jerrard Is..
Yes oh yes. Blame the baldy, the baldy's always in the wrong. So says Sammie. So yes Jerrard, you'd be our everyday scapegoat till yout untidy mop starts sprouting again. Hah!
And yes, I promised pictures and all but heck, all the photos that've been transferred into the comp seems somehow or another to be missing. Shtupid. Fictitious shit. Tak guna. Bolodot!
Ish. I'm annoyed. Yes for a million and one reasons. This overworked brain is being a bit cranky and every bit unreasonable. It feels like working the nervous system into screaming profanities and all. No. I won't. That's just plain stupid. And pointless. Oh, bother.
I've gotta run la. I'm in my zone now; surely a post'd go up tmrw. So, wait.
Laters.
Saturday, June 09, 2007
Surreal.
I'm back. From China that is. and oh, before that, Penang. Which is, really, no real reason for me not to blog. let's just put it down to lazyness. heh.
Though I'm glad the whole China trip's over, I somehow still wished it hasn't, for reasons which still remain unbeknownst to me. And oh, btw, the place was Guangzhou (Canton). Why there? Seemingly, my mum's side and probabaly a (large? small?) part of me; our roots go all the way back there.
Man, it's not easy for a Malaysian Chinese to wholly stomach authentic Chinese (Cantonese) cuisine. Firstly the portions are huge. Then the number of dishes stretch to At Least a 14 each meal. They enjoy lotsa things that we typical (or maybe it's just me not being adventuruous enough) Malaysian Chinese eat; think goose's intestines, livers of sheeps, pork tripe, cow honeycomb tripe (that's not that bad, actually), and the livers of goose which are so huge they can pass as foie gras, and some other innards that'd make most cringe. And to top it all, the food is extremely oily. Wait, actually most, if not almost all. But it isn't that bad la, really. Takes time getting used to.
But I really like the la zhiao jiang, or chilli oil paste, if I got it correct, that most of the restaurants there serve. Very unique taste. It has the texture of crushed dried red chillis with little dried chrimps, pickled salty taste on the palate, a heavy hint of pleasant pungency to it, and is wonderfully spicy.
And yes, the whole trip wouldn't've been that extra bit more fun (and bearable?) without my cousin (or step-cousin, rather), Alex. Lee Wei Ping! Pictures up later, prolly tmrw. Promise!
If there's one thing that I'd regret, it's not taking enough pictures. Heck. And eating too much without making much effort of hitting the hotel's gym. Bleah. Oh, the hotels we put up at were superb (it'd better be for the price we paid). Only later did I find out that there were most expensive hotels in the whole of Guangzhou. Unnecessary money squandered? Dunno.
Anyways, soccer's a-calling me now. will be back with a post soon with pictures, for real this time.
Laters.
Friday, May 11, 2007
Uncalled For.
Grr.. Additional maths.. can kill you. Well, if you don't come prepared at least. But, the egoistically-complacently-lazy driven part of me told me I was good to go, ready to take on the behemoth that is the add. maths paper. But heck, I was on the backfoot from start to finish, racing against given time. Damn. Add. maths had me in its pocket. Had me for lunch, rather.
But then again, I could honestly swear I wasn't born to do maths, let alone enjoy manipulating numbers.
Well, a week down, one more to go.
As you would already've guessed, Tmn SEA's currently holding it's bi-annual exams period.
Besides the gloom and doom of exams..
While all the new shows like Heroes and Prisonbreak are garnering all the hype, I've chose to roll back the years a little bit. I've been hooked on Yu Yu Hakusho. Yeap, a Japanese anime. Not just any anime, mind you. It was and still is the highest grossing anime ever in the States. No mean feat for a Japanese Anime.
Off to tuiton now.Laters.
Thursday, May 03, 2007
Nonchalant Absentmindedness.
I'm still breathing. Unscratched. Perfectly sound- mentally, physically.
Never would I've thought that I'd get involved in a car crash this soon. Details, i don't wanna go into but here's the skinny- Green light. Car in front accelerates, so does my cousin. Car in front suddenly and abruptly, for no apparent reason, hits the jam breaks, going from 30 to 0 km/h in the splittest of seconds.. *Bang*
Personally, this minor, albeit 'expensive' incident has apprehensively served as a grim reminder, a wake up call, that this preciously fragile thing called life, can end up in tatters just like that.
I've a gazillion things to go on and on about but I'm just in no spirits to.
Thankful I really am.
Laters.
Thursday, April 26, 2007
Roo's Night.
Man Utd vs AC Milan 1st leg highlights.
I friggin need pictures to update! Wait up for a little bit more.
Laters.





