Saturday, 30 November 2013

痛心

11月12日那天一早接到弟弟和表姐的電話,告訴我你已離世,我的心好痛好痛,我不停地問弟弟爲什麽會這樣,爲什麽???從公司馬上趕回家買了機票趕回馬來西亞,我是哭著飛回去的,我不明白爲什麽你選著這條路,是我害了你?我不停地責怪自己,爲什麽兩年前要你來英國讀精算碩士,因為居留問題你讀完碩士后必須回國,回國后的一年裏你找不到你要的工作,我明白你感到絕望,爲什麽你不能再等下去呢?是我害了你?再你還沒來英國讀書之前你已事業穩定,一切都好,因為想幫你完成出國讀書拿到精算師的心願,我建議你放棄工作和一切,過來進修,我做錯了決定?是我害了你??

回到機場出了關口,我再也看不見你在等我,你從此不會再到機場接送我們。回到家門口,看見你靜靜的睡在棺木里,我為你上香,淚水不停地流,為甚麽? 爲什麽?爲什麽你選擇了這條不歸路?

你回國后的一年來,出了尋找工作,你一直都在家陪伴媽媽,幫她打理家里的一切,你的這一決定把大家嚇壞了,尤其是媽媽,至今我任然無法想象那天當她打開房門準備叫你起床時的情形,她看到的卻是你把自己的雙手綁在椅子上,用塑膠袋綁著自己的頭,吸入氫氣自盡。見此狀況媽還把套在你頭上的塑膠袋拆開,試者把你喚醒,她觸摸到的卻是冷冰冰的你。。

你一向是個有規劃的人,做事有條有理,這一次也不例外。你寫了遺書,交代一切,但你万万想不到,你這自私的行爲讓多少人的心中留下痛楚與傷痕??暫時找不到工並非一輩子沒人能接受你,你應該知道你選的這一門精算學雖然薪水高,但是不是每家公司都請得起你,祇有一些大公司能夠做到,你縂時那麽執著,爲什麽就不能等?從來沒有人看小你,親戚朋友都因爲你為榮,從小每當你拿到好成績,爸爸都高興的不得了,四處告訴人。就算現在你已離世,爸媽親戚朋友都還把這句話挂在口邊,“我有一位讀經算的兒子/侄兒。。”

哥,安息吧!

News:
http://news.sinchew.com.my/node/333294
http://news.sinchew.com.my/node/333372?tid=1
http://news.sinchew.com.my/topic/node/412607?tid=751
http://news.sinchew.com.my/topic/node/412608

http://www.chinapress.com.my/node/474413

http://www.guangming.com.my/node/184698
http://www.guangming.com.my/node/184753

http://www.kwongwah.com.my/news/2013/11/13/13.html

http://www.bharian.com.my/bharian/articles/Lelakiditemuimatikepaladitutupplastik/Article/cetak



Monday, 20 May 2013

Quick Quick Pizza



If you are looking for a quick lunch, you can try this quick quick pizza. I was thinking to make this wrap base pizza for weeks, just haven't have a chance to make it. When I was visiting Anncoo Journal the other day, I saw her posted this fifteen minutes pizza and also used wrap as a pizza base, I told myself I definitely want to make it this time! It is quick and easy, why can't I just make it for Sunday's lunch?

There are no hard ingredients or difficult steps to prepare. Just put the ingredients you like. For my Quick Quick Pizza, I have used 2 square wrap as the pizza base, few tablespoons of tomato paste from can as a base sauce. The toppings are grated mozzarella cheese, mushrooms, peppers, salami, cherry tomatoes, and chilli. Other topping choices are olives, bacons, hams, pepperoni, onions, fresh herbs, grilled chicken pieces, pineapple, etc....

 Steps:
1) Preheat oven to 180 degC.
2) Cut all the topping into small pieces.
3) Line 2 square base wrap on a baking tray, spread some tomato paste on each wrap followed by some mozzarella cheese.
4) Spread topping of your choice across the wrap and top up with mozzarella cheese.
5) Bake in the oven for 15-20 minutes or until the base is crisp and the cheese melted.
6) Serve it hot.



 
It also taste nice with some fried shallot. Have a try if you like.
 
I am submitting this post to this month's Little Thumb's Up "mushroom' event hosted by Joyce of Kitchen Flavours


     
     
     
     
     


Monday, 13 May 2013

Sweet Sambal Tumis

Sweet Sambal Tumis with hard boiled eggs.

Finally, I made my own sweet sambal tumis! I have bookmarked this recipe long time ago, when Esther@ the FUSS FREE chef posted it, how long! When I think of eating nasi lemak, I just buy the ready made sambal from the asian supermarket and never thought of making it from scratch. After I read Esther's post, I decided to make it myself, the sambal turn out really good, even better than the store bought versions, and with no preservative and others unknown ingredients. It goes well even just with plain rice, but...the steps is really tedious, now I understand why Esther almost gave up half way through! Despite the tedious steps, it was worth trying, and I have cooked it in batches and keep it in the fridge.


Sweet Sambal Tumis
Recipes adapted from Esther@ the FUSS FREE chef

Ingredients:


(A)
30g dried chillies
200g shallots
1 big onion, sliced
10g ginger, sliced
20g galangal, sliced
25g garlic, peel and roughly chopped
15g belacan
4 stalk lemongrass, white parts only, sliced
1/2 cup water

(B)
1/4 to 1/2 cup oil
1 Tbsp tamarind paste
120g palm sugar/ brown sugar
pinch of salt (or 1/8 tsp salt)

Steps:
1) Put all the ingredients (A) into the blender and blend until it becomes a paste.

2) Heat the oil and gently fry the paste for about 30 mins until the oil separates from the paste.
3) Add tamarind paste, palm sugar and salt. Stir gently and adjust the taste.
4) Continue to cook with low heat until the desired consistency achieved. Removed from hob and leave it to cool. Store in a clean, dry jars and keep it in the fridge.
5) Here is sweet sambal tumis!


Fried Noodles with Sweet Sambal Tumis

Enjoy!



Sunday, 7 April 2013

Back To The Cold!

I am very much aware of my irresponsibility to this blog, and believe that many of you have been waiting for something new to come out on this blog, my apologies for all the disappointment, I should have manage my time more efficiently.

I am recently back to Malaysia for holidays for about two weeks. This is a fairly short trip which I only able to make time for my family members. I had no chance to meet all my friends and relatives although we had a small gathering before I come back here. During our time in Malaysia, we were overwhelmed by the hot weather, the sun had never been shy away from us. Baby Jun just cry out loud whenever he felt the heat, we ended up bathing him 3 times a day and brought him to swimming pool to cool down. If he were to be brought up in Malaysia, it would take him some time to get use to the weather and environment, in which this could be a challenge!

And now, we are welcomed back by the snow and the cold. What a dramatic change!

Cooling down in the bucket with cousin sister.
Baby Jun loves fish @ Aquaria KLCC

At Aquaria KLCC, baby Jun enjoying seeing the aqua life.

Outside KLCC

First time in the 'sarung', baby Jun thought it is a swing as those in the playground!

Happy 1st Birthday, Baby Jun!

At airport before departing to the UK, time to go back to the cold country which he has to put on more clothes, jacket and shoes all the time when going out.


Sunday, 24 February 2013

Cornflakes Cookie

Happy Chap Goh Mei! Today is the last day of Chinese New Year, Chap Goh Mei (or 元宵节). I was thinking to make Nian Gao but it is 6pm in the evening now, do you think I still manage to make one? And I have so many tasks on hand, and only me and baby now, the ironing, the dinner, feeding and bathing my baby, so on.....I am over ambitious, as always, hehe....But I am going to share with you guys the cookie I made before CNY, this is one of the cookie I made for this year-> the cornflakes cookies.



Cornflakes cookie
Recipe adapted from Karen's Kitchen

Ingredients:
60g unsalted butter, melted
50g honey
1 Tbsp sugar
180g cornflakes
a pinch of salt
3 Tbsp white sesame seed, lightly toasted

Steps:
1) Preheat oven to 150 degC.
2) In a mixing bowl, put in melted unsalted butter, honey, sugar and salt. Mix until well combined. (I just melt the butter in microwave for about 1 minute before mixing with the other ingredients)
3) Add in cornflakes and sesame seeds. Mix until cornflakes are evenly coated with the mixture.
4) Line the mini paper cases on the baking tray. Spoon cornflake mixture into mini paper case and bake at 150 degC for about 10-15 minutes.
5) Remove from oven, store in airtight container when it is completely cooled.




Monday, 11 February 2013

Happy Chinese New Year!

I am totally not up to speed with my blog post these day! I am really exhausted for the past weeks, I don't even manage to get online everyday after work. Oh well, just to let you know I returned to work following 10 months maternity leave. And I changed to a new job, new environment and plenty of new stuff to learn. Besides, my wee boy demand more cuddling when coming back from nursery every night, he needs more reassurance and time to understand that mummy needs to go to work and come back to him after finish work. Also he probably need some time to get settle into nursery after staying home with me for about 10 month..This is not an easy start for me, and for baby Jun but I do hope it will get easier.

It is new year's time, Chinese New Year suppose to be happy isn't it? 过年笑哈哈! I am cooking prawn for the new year, we called prawn 'Har' in cantonese, Har Har means laugh happily! After you eat it, you will also laugh happily, hahaha....


Steamed Prawn with Minced Garlic
蒜茸蒸虾 (原食谱来自小小米桶零油烟厨房-书籍)

材料:
鲜虾 12只
蒜末 4 大匙
姜末 1/2 小匙
葱花 适量
米酒 1小匙

调味料:
酱油 1大匙
热开水 1大匙
麻油 1小匙
糖 1/2 小匙

做法:
1) 调味料预先混合为酱汁,备用。鲜虾洗净,剪掉长须,取出泥肠后,用刀在虾背由虾头直剖至虾尾处,再将腹部的筋剪断,备用。
2)将做法1)的鲜虾一只一只 摊开整齐的排於盘中,淋入米酒,再撒上蒜末,姜末,放入水滚的蒸锅中,以大火蒸5分钟至熟后,取出淋入预先调好的酱汁,再撒上葱花,即完成。



Happy New Year to All My Friends and Family, Wish You Have a Wonderful Year Ahead!

Friday, 18 January 2013

Roasted Chicken Wing with Preserved Red Bean Curd

When I first saw this dish in Helena's Kitchen, I told myself I must make this dish one day. I like to use preserved red bean curd in marinating, it make the dish smell good and I simply love the taste. Maybe because I am a hakka (well, maybe still but I forgot how to speak most of the hakka dialect), I was brought up eating hakka fried pork (客家炸肉). Hakka fried pork is made by marinating the pork in preserved red bean curd before frying it, it taste so nice with the aroma. Then now, I learn how to make roasted chicken wing with preserved red bean curd, and I love it too, it is finger licking good! I have slightly tweaked the recipe, for original recipe please hop over to Helena's Kitchen.



Roasted Chicken Wing with Preserved Red Bean Curd
Recipe adapted from (Helena's Kitchen)

Ingredients:
12 chicken wings

Marinate:
2 preserved red bean curd
2tbsp preserved red bean curd juice
2 tbsp soy sauce
1 tbsp sesame oil
2 tbsp honey
1 1/2 tbsp fish sauce

Steps:
1) Mash up the preserved red bean curd with the juice and mix all the ingredients for marinate in a bowl.
2) Clean and pat dry the chicken wings, put it into the mixing bowl with marinate, make sure each chicken wing is coated with the marinate. Put it into fridge and marinate for at least an hour. (I marinate for about 2 hour)
3) Preheat oven to 200 degC. Line the chicken wings on a baking tray and roast it for about 20 minutes, turn  the chicken wing to the other side and baste with the reserved sauce, roast for another 15-20 minutes or until it is cooked.
4) Remove from oven and serve warm.