3 Cup Chicken

The Taiwanese have a famous dish called the 3 Cups Chicken and I have always wanted to try it, which I finally did! The result is quite good I reckon, but there is always room for improvement, i.e. the picture taking skills...



Ingredients:
500g Chicken meat, preferably with fat
2 bunch of fresh Basil Leafs
1 cup Vegetable Oil
1 cup Chinese Cooking Rice Wine
1 cup Light Soy Sauce
4 cloves Garlic
2 slice Ginger


Method:
1. Heat up a wok on intense heat. Add in chopped Garlic and Ginger, fry until aromatic. Add in Vegetable Oil. Stir fry until pungent.
2. Add in Chicken Meat, stir fry until all meat is coated with oil, cover with lid for a few minutes.
3. Remove lid, add in Light Soy Sauce and stir fry. Turn to low heat.
4. Cover with lid again and braise for a few minutes until sauce starts to reduce.
5. Remove lid, add in Wine, stir fry and cover with lid again for another 2 minutes.
6. Remove lid and add in the Basil leafs this time, stir well. Cover with lid again to allow all the tastes to be released. Done. Serve hot.


Notes
1. The notion of 1 cup is arbitary, as long as the proportion of the 3 main things, are at the ration of 1:1:1
2. Bare in mind that this is a oily and salty dish, it is the way it is, not made up by me.
3. For best results use a claypot, it will help to maintain the heat and flavour better..
4. The end result should have a very pungent and aromatic smell upon removal of lid, thanks to the Basil leaf. Use sesame oil for even pungent scent.

Pepper & Salt Fish Slices

We use to order Pepper & Salt Fish at chinese restaurants, hence I decided to give it a try for once. The outcome was not bad, but the main thing is that the dish must be served hot while the freshly frieds are crispy...

Ingredients:

500g Bassa Fillet

1 Capsicum

1 Brown Onion

2 tbsp Blak Pepper Powder

2 tbsp Sea Salt

1 tbsp Light Soy Sauce

1 tsp Sugar

2 clove Garlic

2 slices Ginger

Oil to fry the Fish

Marinate:

1 tbsp Corn Flour

1 tbsp Sesame Oil

1 tbsp Pepper

1 tbsp Salt

1 tbsp Lemon Juice

1 tbsp Fish Sauce

Batter:

4 tbsp Plain Flour

2 tbsp Corn Flour

1 egg's white

1/2 bowl of Water

Pepper & Salt to taste

Method:

1. Slice the Bassa Fillet into think pieces and marinate for at least 30 minutes.

2. Prepare the batter, mix well.

3. Dip the fish with the batter and parboil in hot oil until golden brown. Leave aside to cool.

4. Heat up a wok with 2 tbsp Oil, add in chope Ginger and Garlic, add in choped onion followed by capsicum. Add Light Soy Sauce and Sugar, stir-fry for a while until aromatic.

5. Mix in the Fish, put on a plate, sprinkle with Pepper and Salt. Done. Serve Hot.

Hot Bacon & Cold Salad

The session is moving towards the end and everyone is busy with their assignments and tests, same goes with me, but I still manage to steal a bit of time to make a hearty salad after a long day at the university.

Ingredients:

1 strip of Bacon

1 chunk Tuna

2 leaves of Iceberg Lettuce

1/3 Carrot

1/2 Red Onion

1/4 Celery

1/2 Tomato

1 tsp Sea Salt

1 tsp Black Pepper Powder

1 tbsp Lemon Juice

1 tbsp Mayonnaise

Method:

1. Chop the Bacon, Lettuce, Carrot, and Onion into fine slices.

2. Chop the Celery and Tomato into coarse pieces.

3. Lightly saute the Bacon in a pan, do not add oil or other seasoning.

4. Add the fried bacon into a bowl with all the other ingredients. Mix well. Done. Drizzle with some Olive Oil.

Roast Pork

I bought a piece of pork, which I do not know the name of the part, looks very similar to Pork Belly, but it was not (the price justifies that). Hence I thought roasting it, for a couple of reasons. First, I never tried roasting pork, or making the renown "Xiew Yok" anyway, so I thought that this is a good opputunity to try it; and secondly, because I felt like eating Roasted Pork. lol Anyway, here goes...

Ingredients:

1kg Pork Belly

2 tbsp Sea Salt

2 tbsp Rice Vinegar

Marinade:

1 pc red fermented Bean Curd

1 tbsp Chopped Garlic

1 tbsp Chopped Ginger

1 tbsp Chinese Shao Xing Rice Wine

1 tbsp Mix Spice Powder

2 tbsp Salt

2 tbsp Sugar

Method:

1. Wash and clean the pork thoroughly, pat dry with kitchen towel. Score the back of the meat diagonally and horizontally. Rub Sea Salt all over the meat.

2. Rub the marinade thoroughyl into the meat, especially those score grooves. Leave for at least 30 minutes, the longer the better.

3. Roast the pork in preheated oven at 220C for 20 minutes. Make sure the skin side faces up. Remove from oven and prick all over the skin with a sharp instrument. i.e. fork.

4. Brush the skin with a good coat of Rice Vinegar. raost again in oven for another 20-30 minutes or when small little pop-up bubbles form on the skin of the pork. Leave to cool for about 15 minutes before chopping to serve.

For best results, Pork Belly is the best meat to use. Thanks Little Guy Bid Kitchen for the recipe, I modified it a bit, and the sauce is my own secret to keep...lol

Butternut Chowder

The other night Anna said that most of my dishes are Chinese. Yes, they are, but I try to make some western dishes once a while. Now, this is no doubt a Western one, check it out:

Ingredients:

1kg Butternut

1 Red onion

1 tbsp Sugar

2 tbsp Olive Oil

3 tbsp Butter

5 bunches Chives

250g minced Pork

3 cloves Garlic

4. Salt and Pepper taste

Method:

1. Melt the Butter in a pot, add in chopped Onion and Garlic. Stir in the minced Pork. Add Sugar to caramelize.

2.Add in 4 bunches of chopped Chives. Cover with water and bring to boil.

3. Add in chopped Butternut, cover with water and bring to boil again.

4. Cover pot with lid, boil for about 10 minutes then turn to low heat and simmer for 30 minutes, or when the Butternut pieces are soft and tender.

5. Squash the Butternut pieces with ladle, and mix well. Continue to simmer for another 10 to 15 minutes.

6. Add seasoning and stir in Olive Oil until smooth. Done. (For better texture, add also shredded Parmesan or normal Cheese).

Chinese Style Pasta?

It was a busy afternoon and I wanted to make something quick so that I can continue with my assignment. For a while I was thinking of eating bread and settle the hunger, but after thinking about it, I decided to make something else, so that I can bring the extra to Uni for lunch. Anyway, here it goes, bare in mind, some people like it, some do not, but I'm in the first category, HeHe...

Ingredients:
250g large spirals
50g Tuna Flakes (or minced Pork)
5 pc large Chinese Mushroom
5 sheets Chinese Cabbage
1/2 Red Onion
2 cloves Garlic
2 slice Ginger

1 tbsp Chillie Sauce

1 tbsp Dark Soy Sauce

2 tbsp Vegetable Oil

2 tbsp Light Soy Sauce
Pepper and Salt to taste

Method:
1. Cook Spirals in a pot of water until desired tenderness, drain water.
2. Heat up a wok and add in 2 tbsp Oil. Add in choped garlic and ginger. Stir-fry until brownish and add in Tuna Flakes (or minced Pork). Stir In the Mushrooms and Cabbage stems.
3. Add in the pasta to stir-fry. Stir in the cabbage leafs before adding seasoning. Done. That easy!

Bacon and Mushroom Carbonara with Tuna Flakes

Well, I finally got to make it as delicious as those in pizza outlets! HaHa, that is my own opinion though, you guys can try for yourselves...

Ingredients:
200g Macaroni
1 Strip Bacon
3 pc large Chinese Mushrooms
30g Tuna Flakes
5g Ikan Bilis (Anchovy)
30g Shredded Cheese
3 sheets Chinese Cabbage
2 tbsp Butter
2 tbsp Oregano
3 cloves Garlic
3 tbsp Mayonnaise
Salt, Pepper and Sugar to taste

Method:
1. Cook Macaroni in a pot of water until desired tenderness, drain. Slice Bacon and Mushroom into preferred sizes.
2. Place Bacon and Mushroom over low heat in a pot or wok. Add a pinch of sugar, 1 tsp Oregano, slowly saute until golden brown.
3. Soak anchovy in sugared water, drain and saute over low hear as well.
4. Melt 1 tbsp of butter, add chopped garlic, Chinese Cabbage and Tuna flakes. Add seasoning and a pinch of Oregano.
5. Melt Cheese (use shredded Parmesan or Mozzarella for better results), stir in 1 tsp of butter and Mayonnaise. Stir in Macaroni and add remaining Oregano powder.
6. Place anchovy, sauteed bacon and mushroom on top. Done. Mix well before eating.

Note. Don't eat often! Carbonara is high in calorie.

Bacon and Mushroom Carbonara with Tunal Flakes

Lotus are Beautiful, their Roots are delicious

On my trip to the city the other day, I came across some pre-packed lotus roots and I couldn't resist buying a couple of them, despite the fact that they are not as good as the fresh ones. However, I only came to realise that I should have bought some other ingredients from city as well to make a hearty Lotus Root Soup, which apparently I didn't and there was not much I can do about it. Fortunately, with the limted food stock in the refrigerator and the kitchen's cabinet, I manage to pull something out of it...

Ingredients:
400g Sliced Lotus Root
1 carrot, sliced
25g dried shrimp
10g peanuts
1 tbsp Light Soy Sauce
2 clove garlic
2tbsp Vegetable Oil
3 slice ginger
4 tbsp Chinese Rice Wine
Sugar, Salt and Pepper to taste

Method:
1. Soak the dried shrimp and lightly toast the peanuts before hand.
2. Drain the dried shrimp and lightly fry in a heated empty wok. Add in chopped garlic and ginger to fry before adding vegetable oil.
3. Add in the lotus root slices, stri fry for a couple of minutes before adding in the sliced carrots.
3. Add seasoning to taste, bring to boil after adding the rice wine. Stir in the peanuts. Done.

The Longed Spare Ribs

It took me some time to find the so called 'spare ribs' that we use to have back in Malaysia, most of the butchery here do not sell it and some do not classify it as spare ribs, it goes into the 'bone' category i reckon. But Anyway, I FOUND THEM! They can only be found at a butchery near Paddy's Market, that's a bit sad huh? Means that it can't be found on the menu frequently, well, hopefully a taste in once in a blue moon is enough.

It took me some time to think how to cook the spare ribs, most of the ways required some ingredient that was not easily found in grocerry shops and markets, even if there was, it would be quite costly. But anyway, finally decided to cook it like my mom does. But I modified some of the procedures, as I was, partly busy, and other than that, lazy... HaHa

Ingredients:

1kg Pork Spare Ribs

50g Black Woody Fungus

2 cloves garlic

2pc Bean Curd Sticks (Fu Chok)

2tsp Sugar

2pc Lump Sugar

4tbsp Vegetable Oil

Marinate:

1pc Fermented Bean Curd

1tbsp Mix Spice Powder

1tbsp Corn Flour

1tbsp Black Pepper

2tbsp Chinese Rice Wine

2tbsp Light Soy Sauce

Method:

1. Marinate the spare ribs for at least an hour.

2. In a heated pot, add 3tbsp Vegetable Oil and lightly fry the Bean Curd Sticks, broken into smaller pieces earlier.

3. Add in the Black Fungus and sugar to cameralized it, followed by the garlices.

4. Add another tbsp of Oil, followed by the Spare Ribs, stir slowly until the rins begins to change colour.

5. Fill the pot with water just enough to cover the meat, throw in the lumps sugar, close lid and leave to simmer over low heat for at least 30 minutes to 45 minutes.

6. Watcb out for the sauce liquid level, so that the ribs are not burnt. Done. Serve Hot.

Salty Curium Chicken

It was a nice Sunday afternoon and my friends asked me over to their place to prepare a dish and have lunch together. I did not have any idea on what to prepare initially, but finally decided to go wild on my imaginations. Back in Malaysia, Salty Curium Chicken was a famous dish, but I did not know exactly how other people made it. Hence, I came out with my own version of it...

Ingredients:

1 whole chicken

1/2 cup Coconut Milk

3 stems Spring Onion

1 inch Ginger

50g Black Pepper Corn

500g Crystallized Sea Salt

Method:
1. Marinate the Chicken in Coconut Milk for about 30-45 minutes.

2. Preheat oven to 250 degrees Celcius.

3. Roughly chop the spring onion and ginger and stuff inside the chicken.

4. Roughly crush the Pepper Corn and fry them together with the Sea Salt in a heated wok.

5. Prepare a tray with aluminum foil placed in tact. Lay a layer of Pepper Corn and Sea Salt when the aroma is pungent enough. Place the chicken on top. Cover with the remaining Sea Salt and Pepper.

6. Wrap the chicken in aluminium foil and curium in oven for at least 45 minutes at 250 degrees Celcius. Done. Unwrap and serve hot.

*Lightly scrape off the Sea Salt and Pepper Corn before serving.

Well, I cannot say that the recipe is perfect, there is still room for improvement. I think I already know how to do it the correct way, as what people make for selling to others. But that will have to wait till next time...

Happy Birthday Lee Shean

I've been really busy recently, all the subjects are having major submissions, and my elective is particularly taxing, wish that it was easier. Anyway, having forcefully indulging in books of literature and theory for almost a week, I rreckon it is time to have a break, and cook something special, for a special occasion, it's my housemate's Birthday! So here we go, not a really hard dish I reckon...

Ingredients:
3 Chicken Maryland
5 Potatoes
2 stems of Rosemarry
1 Lemon
3 tbsp Cooking Malt
1 tbsp Butter
A good drizzle of Olive Oil
Chinese Shao Xing Wine (or any Sweet Red Wine)

Sauce:
10 Button Mushroom (Sliced)
1 tbsp Butter
3 tbsp Plain Flour

Marinate:
A good rub of Sea Salt
1 tbsp Sesame Oil
2 tbsp Dark Soy Sauce
2 tbsp Light Soy Sauce
2 tbsp Mix Spice Powder
3 tbsp Black Pepper Powder
4 tbsp Chinese Shao Xing Wine (or any Sweet Red Wine)


Method:
1. Marinate the maryland for at least 30 minutes.
2. Preheat the oven to 250 degrees Celcius.
3. Cut the Potatoes into wedges, spread over roasting tray, sprinkle over some rosemerry, pinch of salt and pepper. Give a good drizzle of Olive Oil and mix the ingredients. Place inside the oven and roast for 10 minutes at 200 degrees Celcius.
4. Melt the Malt and Butter beforehand.
5. Take out the Potatoes, place the maryland on top of the potatoes, sprinkle over the remaining of the Rosemerry and give a good drizzle of Wine and Olive Oil. Roast in oven for 25 minutes at 250 degrees Celcius.
6. Take out the Chicken, flip over, coat the chicken with the Malt and Butter mixture. Halve a Lemon, sprinkle some Salt, Sugar and Olive Oil and placing beside chicken, with the cut face upward. Roast for another 25 minutes at 200 degrees Celcius.
7. For the sauce, drain the juice or sauce from the roasting tray after removing from oven. Melt butter in saucepan, add in the Button Mushroom, add in the juice drained earlier. Add in Plain Flour dissolved with some water, or better still, lemon juice. Done.
8. Pour the sauce over chicken and juice the lemon roasted earlier over. Serve hot.

Cooky Quotes

" Respect your kitchen, and your kitchen will be fruitful "

Archicook - ChenSen Au

Mom's the Best!

It's only a few more days to Mother's Day and I thought of making one of mom's best recipes. It is simply easy and hassle free to make, plus, it is a great dish!

Now, a lot of people might think that it's going to be some sweet food, well sorry to disappoint anyone, it's a pork dish! Haha... Well, check out the recipe below, and make sure to try it, I guarantee it's going to be good, as agreed by many of my relatives who just love this dish of my mom.

Ingredients:

500g Pork Belly

50g Chinese Mushroom

6 piece of Lump Sugar

4 cloves of Garlic

1 tbsp of Brown sugar

1 tbsp Vegetable Oil

2 tbsp Dark Soy Sauce

2 tbsp Light Soy Sauce

1 tbsp Oyster Sauce

Water

Method:

1. Soak the Chinese Mushroom for 4 to 6 hours so that it is really tender. Otherwise, soak in hot water for at least 30 minutes. Slice and leave aside.

2. Cut the Pork Belly into approximately 1cm cubes.

3. Heat up a pot, put in the sliced mushroom and lightly fry over low heat for a couple of minutes. Add in the sugar and vegetable oil, continue to saute for a couple more minutes.

4. Add in the Pork, followed by Dark Soy Sauce, Light Soy Sauce, Oyster Sauce and enough water to cover the meat. Close the pot with lid and bring to boil over high heat.

5. Turn to low heat after boiling for about 5 minutes, braise for at least 30 minutes. In between that, constantly check the water level in the pot, make sure it does not dry off.

6. Make sure there is enough sauce left right before serving, add some water if there is not enough, and braise for 1 or 2 more minutes if you do so. Done! Best served with white rice or noodle. Enjoy!

Sesame Chicken

We always see Sesame Chicken around, and hence I wanted to make my own version. But I did not want to go through the hassle of frying the chicken, so I came up with my own version, I think it was not bad, hopefully other people likes it.


Ingredients:
400g Chicken meat (any parts will do)
60g Chinese Mushroom
30g White Sesame
1 tbsp Light Soy Sauce
1 tbsp Salt 1 1/2 tbsp Pepper
1 glass Water
2 tbsp Malt
2tbsp Chinese Shao Xing Cooking Wine
2 tbsp Sugar (preferably Brown Sugar)
2 cloves Garlic
2 slices of Ginger
3 tbsp Vegetable Oil

Marinade:
1 tbsp Salt
1 tbsp Light Soy Sauce
1 tbsp Pepper
1 tbsp Corn Flour
2 tbsp Dark Soy Sauce
2 tbsp Sesame Oil

Method:
1. Marinate the Chicken for at least 30 minutes
2. Lightly toast the sesame in a clean wok, take them up when they start to brown, put aside.
3. Heat up a wok, lightly fry the mushroom without any oil, add in 1 tbsp of sugar, add in 1 tbsp of oil when they start to caramelize. Add in the ginger and garlic later on, followed by another 2 tbsp of oil. Keep stir-frying.
4. Add in the chicken, fry them till the colour of the meat changes, add in the seasonings and water. Cover with lid if possible, bring to boil.
5. Remove lid, add in the wine. While still boiling, stir in the Malt, make sure it is fully dissolved. Bring to boil again.
6. When the sauce has thicken, quickly stir in the sesame. Done and ready to serve.

Japanese Feastathon

My mates and I decided to go to the city at night on Friday to chill out a bit and enjoy some good food. Initially, we wanted to go Star City again, but obviously, time was jealous of us and would not let us go further than spending our time in feasting. If you guys do come to Sydney and wanna let yourselves wild on feasting Japanese cuisine, this one is really a good one, you can't call it perfect, but it's really worthy.


The you go, I think most people who are familiar with Sydney would know this restaurant, quite a number of my mates have visited the place, besides vegos (no offence!HaHa), I think the feedback is relatively good.





Well, the place is not really big, it's just a typical shop lot, offering heaps of goodies inside! Wait till you check out the things served...















As you can see...small place but constantly packed! We waited for some time that night, due to the fact that we did not place a booking earlier...Luckily the food is worthwhile the waiting!


Oh yea! I forgot to mention, the reason of the place being such a big hit is the fact that, it is buffet style! So you can eat as much as you can, and for those small eaters, sorry to say thism but it won't be worth it. Haha

Getting the picture yet?
















A lot huh? There was actually even more! But I just couldn't be bother anymore, my hands and mouth was busy moving about grabbing food and consuming them that I totally forgot to take the pictures of the food... Briefly, there was salmon sashimi, red tuna and ebi sushi (and many others which I do not know their names, but tasted great!), mussels (fresh and big ones!), miso soup, udon, soba, dessert etc! I wish I took all of the picture so that they could talk for themselves, but apparently that is not the case...



Anyway, check out the group photos...
















Haha, special thanks to Joon Wayn, or not no one would be taking the picture, and because of that, he's not in the photo, your contribution to my blog is appreciated! HeHe, let you play my guitar longer... lol

From left, Lip Son, me, derrick and her girlfriend, who came all the way from Malaysia.


Considering everyone's stomach was at the brink of bursting, we decided to take a small walk at Hyde Park before fetching the bus, check the memorial behind Joon Wayn and me, always wondered what it is, HaHa...


The other one is Lip Son with me with the scene of the waterfront opposite the memorial.



A memorable night! Everyone was satisfied with the food and we had a great time feasting! Check out the place if you have not done so!

Stir-Fry Bassa with Bean Paste Sauce

A lot of people tend to relate fish fillet to deep frying and Fish 'n' Chips. But let me state it clear, there are a lot more that you can do with them, for instance, the easiest way, is simply to stir-fry them!

Having said that, a lot of people would then question, but wouldn't that spoil the texture of the meat? You must fry it before you can stir-fry it, or not it will be come scramble fish!

"Wrong! I say" That is not necessarily the case. Well, today I went grocery shopping and I found some nice Bassa fillets at Coles' fresh meat department, and so I decided I to test my hypothesis. (To others that is, I personally knew that it can be done, at least my mom has done that for countless times.) Well, here are the ingredients:

500g Bassa Fillet (about 2 1/2 piece of fillet)
One Brown Onion
1/2 Red Capsicum
1/2 Green Capsicum
2 cloves of Garlic
3 thin slices of Ginger
5tbsp Vegetable Oil
2tbsp Yellow Bean Sauce
2tbsp Sugar

Marinate:

1 tbsp Corn Flour
2 tbsp Plain Flour
2 tbsp Sesame oil
2 tbsp Chinese Shao Xing Wine
2 tbsp Light Soy Sauce
2 tsp Sugar
2 tsp Lemon Juice
3 tsp Salt
3 tsp Black Pepper









Method:

1. Slice the Bassa fillets diagonally and bring to marinate. Leave aside for 10-15 minutes.
2. Chop the Capsicums and Onions into petals.
3. Heat up the oil in a wok, add in the fillets and roughly stir-fry tll partially cooked. Bring up and leave the remaining oil in the wok.
4. Add the brown onions and capsicums into heated oil, followed by the fine chopped ginger and garlic. Add sugar to get the cemeralization and bring out the fragrance of the ingredients.
5. Add in the fish again and stir-fry thoroughly, stir in the bean sauce about 5 minutes before the dish is done or when you do not see anymore red or raw spots on the fish. Bring to boil, serve hot.

Black Fungus Soup with Tofu and Meatballs

Ingredients:

250g Fresh Soft Tofu
50g Black Fungus
20g Mustard Green
100g Minced Pork
30g Sweet Raddish
1 tbsp Salted Raddish
2cm Ginger

Marinade (for the meatballs)
1 tbsp Pepper
2 tbsp Sesame Oil
2 tbsp Corn Flour

Method:
1. Soak the black fungus for 30 minutes beforehand and marinade the mince pork for about the same amount of time as well.

2. Roughly cut the fungus into big pieces. Slice the mustard green into cubes and mix with the black fungus in a pot filled with 3 quarters of water.

3. Fine chop a few slices of ginger and add to the pot. Bring the pot of water to boil and turn to low fire, leave to braise.

4. Fine chop the remaining ginger, sweet and salted raddish and add to the mince pork. Use spoon or hand to form meatballs according to own preference and add into the pot of soup.
(The soup is still being braised all the time)

5. Cover the pot and leave to braise another 10-15 minutes. Done, serve hot.

Indonesian Night Market

Let's reinterpreate it, Indonesian Food Market? Hahaha, the event last night drew a huge crowd, with the visitors ranging from fellow Indons to asians and even whites! Yes, anyone would call it a success I think? Hahaha...

A couple of bands actually performed, each for for a short period, which continuosly drew attention of hundreds of people while they were eating while standing, talking to their mates etc. Ofcourse, these bands were the spotlights of cameras and video recorders, luckily not many people use film camera nowadays...

Hmm, everyone was busy buying queing up to get their own food, with the Indonesian taste ofcourse. The storeowners on the other hand was busy packing and attending customers, it was a hectic night, but everyone seem to be enjoying...

Now what's that queue of people up to? hmm...

Ahhah! SATAY!!! Indonesian style that is, no wonder...

There was really a lot of food, much of it which I do not know what are they called, though they had their names written on sign boards, wasn't much of my concern anyway, Haha! However, a lot of it is quite similar to what you would find back in Malaysia, like apam balik, kuih, goreng-gorengan, bakmi etc. Too bad my photography skills are not that up to standard to picture them all to post it here... Nevertheless, the function of food was and is always to draw peolpe to gather together...

Hence, let's look at the gathering of some familiar faces, haha...

Hehe. see them? It's Kum Tak and Lee Shean, trying to avoid the camera, haha...

See that couple behind? Livee and Fui Kiat! So into eating their stuff... Delicious huh?

Wait, what about me?

Thanks to Ryan for his photography skills, managed to get a good one of me...Hehe

Anyway, I am still figuring out how to upload large amount of pictures...Maybe I'll use Flicker or something...Hmm...Till next time...