Sunday, February 28, 2010
My last night in sg before i head off to syd for about 9 months. Part of me want to go back because there is more freedom there and part of me dont want to because it means that im closer to my BIG BIG exam which also means that i have to start mugging seriously. But oh wells, like what tancy says, studying isnt all that bad plus it helps to pass time really really FAST. (As seen by the fact that i have unknowingly turned 22 today)
I also realise that as I get older (rather after passing the 21 yo mark), bdays dont seem that exciting anymore. It feels more like just another typical day; i still had to wake up to my dad shouting at me to eat breakfast, i had to help him to cook lunch, and i still get scolded for irrelevant things. The only consolation is that i get huge angbaos, much more than what i get from cny. ha. But then again, i like the bday this year cos of the cake i got :D
Off to dream land (:
Just The Girl @
1:41 PM
Wednesday, February 17, 2010
CNY 2010 has come and gone. As usual the reunion dinner on cny eve was basically a feast whipped up by my dad over 2 whole days. And every year the dishes are not exactly the same either.
penchai with heaps of stuff in it--- prawns abalone (fresh from aust) scallops, fuzhou fishball, bamboo shoot, meat
pork ribs that went through stir-frying, stewing and baking.
fried red snapper. see the chinese word wang there
some kind of steamed chicken that was rolled up with bak kwa and other fillings. dad says it will taste better if it was fried.
braised duck
salted egg yolk prawns
he calls this fried 'lion's head' aka shi zi tou. But its actually meat, prawns, chestnut, egg ball that is fried
sharks fin soup with crab. The previous night my sisters and i were digging crab meat from the shells
this is cold dish that has a mixture of dong po meat, jellyfish, chicken and lobster. And the lobster is flown directly from aust too.
Tadah. our dinner to feed 17 ppl. Yum
Just The Girl @
11:33 PM
pork ribs that went through stir-frying, stewing and baking.
fried red snapper. see the chinese word wang there
some kind of steamed chicken that was rolled up with bak kwa and other fillings. dad says it will taste better if it was fried.
braised duck
salted egg yolk prawns
he calls this fried 'lion's head' aka shi zi tou. But its actually meat, prawns, chestnut, egg ball that is fried
sharks fin soup with crab. The previous night my sisters and i were digging crab meat from the shells
this is cold dish that has a mixture of dong po meat, jellyfish, chicken and lobster. And the lobster is flown directly from aust too.