tag:blogger.com,1999:blog-56356557451418916762024-03-12T17:30:42.188-07:00what's eating louiseit's (mostly) about food around Asia...louisebahhttp://www.blogger.com/profile/07521706738528586914noreply@blogger.comBlogger23125tag:blogger.com,1999:blog-5635655745141891676.post-79201958815463107702013-08-23T23:28:00.000-07:002013-08-23T23:28:28.775-07:00Pretzels Pretzels Pretzels (and a coffee. and a book. and. and. and.)<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-0xUBnLdvDLE/UhgWMk4zgoI/AAAAAAAAA4k/clSau_3b7BY/s1600/watercolours+pretzel.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="290" src="http://3.bp.blogspot.com/-0xUBnLdvDLE/UhgWMk4zgoI/AAAAAAAAA4k/clSau_3b7BY/s320/watercolours+pretzel.JPG" width="320" /></a></div>
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My first pretzels ever were the hard, tiny, salt encrusted ones. Just thinking about them now brings back those memories. Of munching on them while doing other things. Watching movies, chatting - actually more like giggling - into the night with bosom buddies, staring blankly at nothing in particular, crying over stupid things, thoroughly engrossed in a book and there's nothing else to chase away the hunger pangs, bundled up on the couch watching TV. I could say and the list goes on, but that's it. My list is short.</div>
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Recently, my fav coffee place offered something new - a pretzel! I'm always game for something new so I tried and fell in love. I looked up pretzels (on wikipedia, where else but) and was surprised to find out the range of pretzel versions out there. This one apparently is an Austrian version. It's yummy soft and goes extremely well with cream cheese on top and a cappuccino on the side. How can it be more perfect? A good book, a sunny with a whisper of a breeze type morning and a big shady tree to sit under. Perfect.</div>
<br />louisebahhttp://www.blogger.com/profile/07521706738528586914noreply@blogger.com0tag:blogger.com,1999:blog-5635655745141891676.post-82178949999609815862013-07-14T23:45:00.002-07:002013-07-14T23:50:55.365-07:00Teddy and Cappuccino (and latte)<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-rHF9Z6yRdbk/UeOSqH0d-UI/AAAAAAAAA4I/xxWGQURZ8do/s1600/teddy+cappucino.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="271" src="http://4.bp.blogspot.com/-rHF9Z6yRdbk/UeOSqH0d-UI/AAAAAAAAA4I/xxWGQURZ8do/s320/teddy+cappucino.jpg" width="320" /></a></div>
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The barista at this coffee place I now often go to (no, it's not a certain popular American coffee franchise - thank you very much) made this teddy on my cappuccino. Two thumbs up for a lovely way to brighten a morning! And the cappuccino is an indescribable yum. It's that good. And I don't need sugar with it either. <br />
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I wasn't a coffee drinker until about a few years ago when I met the most intriguing person ever. To me, he drank coffee the way I would describe the way the Scots drink - like a fish. I exaggerate of course, but I drank tea back then and didn't know anyone who drank coffee as much as he did. And he makes them with much fanfare too.<br />
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A cute little cafe machina to make coffee for two.<br />
Water just at that level.<br />
Coffee powder just that much. Don't let the coffee boil too long or it will burn.<br />
And then before you pour into the two cups, stir the coffee to make sure it's properly mixed.<br />
Now it's ready to pour into hot milk that contains a teaspoon of brown sugar.<br />
A bit into the first cup, then a bit into the second cup - continue like this until there isn't anymore coffee in the machina.<br />
Stir and voila!<br />
Two cups of delicious latte.<br />
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I became unashamedly addicted to coffee (I'm better about it these days). One in the morning, and another in the late afternoon. Everyday. And that was the first time I had sugar in years as well! Sugar had not been a part of my diet for close to 20 years.<br />
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And now.... it's time for a latte.....<br />
<br />louisebahhttp://www.blogger.com/profile/07521706738528586914noreply@blogger.com0tag:blogger.com,1999:blog-5635655745141891676.post-53668810611356159202013-07-05T06:42:00.000-07:002013-07-05T06:45:06.718-07:00oh coconut milk! oh hot chilli peppers! oh putrid soybeans!First, my apologies for the less than stellar quality of the picture! Two things weren't in my favour at the time of picture snapping - time of day (early morning when the sun was still unsure about what kind of day it wanted today be) and the camera (mobile phone camera - ugh, I know, I better get back into the habit of toting my camera everywhere with me again!)<br />
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<a href="http://1.bp.blogspot.com/-6g6m0E1b_Js/UdbJTNeS2LI/AAAAAAAAA34/unDHzC8Q_Dw/s1600/lontong.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-6g6m0E1b_Js/UdbJTNeS2LI/AAAAAAAAA34/unDHzC8Q_Dw/s320/lontong.jpg" width="320" /></a></div>
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I had this (Lontong) for breakfast today - I found a place a 2 weeks ago which served lontong for breakfast - imagine my delight :)<br />
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Anyway, today's breakfast was at another place (a lucky find) - I had originally just wanted a warm lime juice drink to help a cough i developed from not sleeping 2 days in a row - serves me right, right?<br />
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Back to the topic of lontong for breakfast. The first time I had lontong was probably way back in 1992. I was immediately appalled by it. By the ingredients, or rather combination of ingredients. Which were basically putrid soybeans (and assorted vegetables) boiled to almost mash in coconut milk, chilli and tumeric root. I wanted to puke that first time, but out of respect of the cook, I downed the whole thing with a grimace.<br />
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Fast forward some 20 odd years... aah, how some food are an acquired taste... I've become quite the fan of lontong - I love the coconutty, spicy flavour, that sweet and savoury smell of coconut milk, the sting of extra spicy bird chilli on the tongue together with the indescribable exotic sense of tumeric root. I even adore the slightly off taste of fermented soybeans (it's true name is TEMPEH by the way).<br />
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It's definitely not something I would eat every day though, or even every week! Maybe bimonthly. Yummm. <br />
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<br />louisebahhttp://www.blogger.com/profile/07521706738528586914noreply@blogger.com0tag:blogger.com,1999:blog-5635655745141891676.post-26450668976197974502013-06-30T15:38:00.000-07:002013-06-30T15:39:50.850-07:00A Pinch of Salt (Water) - Sweat, Tears or the Sea<div class="separator" style="clear: both; text-align: center;">
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Ms Dinesen was quite right when she said "The cure for anything is salt water - sweat, tears or the sea"<br />
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I don't mind being called sentimental. Or Emotional. Or Not professional. Or Corny even. Yes, I could shed tears at the drop of a hat. That's OK. Like Ms Dinesen says, they cure anything. That's what matters. When there is nothing else to be done, tears, for me, are therapeutic. An outlet for flushing out rage, sorrow, frustration over things I cannot help. And tears are not just for the bad stuff. Who hasn't laughed till tears stream out of their eyes? :)<br />
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<br />louisebahhttp://www.blogger.com/profile/07521706738528586914noreply@blogger.com0tag:blogger.com,1999:blog-5635655745141891676.post-31300419864078057992013-05-10T02:22:00.001-07:002013-05-10T02:22:22.558-07:00I Write Like ...Sometimes the internet churns up something fun!<br />
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<!-- Begin I Write Like Badge --><br /><div style="background: #F7F7F7; border: 2px solid #ddd; color: #555555; font: 20px/1.2 Arial,sans-serif; overflow: auto; padding: 5px; width: 380px;">
<img src="http://s.iwl.me/w.png" style="float: right;" width="120" /><div style="border-bottom: 1px solid #eee; padding: 20px; text-shadow: #fff 0 1px;">
I write like<br /><a href="http://iwl.me/w/e51188de" style="color: #698b22; font-size: 30px; text-decoration: none;">J. R. R. Tolkien</a></div>
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<em>I Write Like</em> by Mémoires, <a href="http://www.codingrobots.com/memoires/" style="color: #888888;">journal software</a>. <a href="http://iwl.me/" style="background: #FFFFE0; color: #333333;"><b>Analyze your writing!</b></a></div>
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<br /><!-- End I Write Like Badge -->louisebahhttp://www.blogger.com/profile/07521706738528586914noreply@blogger.com0tag:blogger.com,1999:blog-5635655745141891676.post-7789698148607193932012-07-28T21:57:00.001-07:002013-07-05T06:44:45.900-07:00Passionate about passiflora (or just markisa)<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-_aFmwsB-E0Y/UBTBBaKEnQI/AAAAAAAAA2A/utLK0B5ruZg/s1600/markissa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-_aFmwsB-E0Y/UBTBBaKEnQI/AAAAAAAAA2A/utLK0B5ruZg/s400/markissa.jpg" width="400" /></a></div>
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Once upon a time, there was a little girl who thought herself possessing just a a little more than imagination than was the usual allocation for girls her age.<br />
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She danced amongst fairies, leaped with brownies, and hid with elves among branches of the cherry tree behind her mother's house. If she could have climbed the starfruit tree or the big caramai (otherwise known as Phyllantus Acidus or else West India gooseberry) tree at her grandmother's house, she would have without hesitation. Unfortunately what her mind wanted to do, her physical prowess disallowed. She had to content herself listening, when she was at her grandmother's, not without longing, to the free spirits giggling behind the leaves and branches of those trees from the sturdy safety of her grandmother's balcony. The branches called to her. They were just out of reach even if she stretched really really far.<br />
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One day, she heard of a fruit called markisa, and learned almost at the same time, it's other name, passionfruit. She imagined, a few moments later, how Markisa would be like, in girl-form. She would have flaming orange runaway curly hair, millions of freckles across her nose bridge and she would laugh often and easily. She did everything with an intensity that was captivating. She was scary angry when she got mad. She would collapse into a heap in tears when sad. Her heart would break more often than the average person, at things that caused only mild curiosity in most. Markisa would make a very good companion and she would definitely be most exciting to be around.<br />
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She and Markisa became fast friends. They played, fought, argued and supported each other through everything. Weeks became months became years. Then she became busy with 'whatever'. And had less and less time to spend with Markisa. Markisa being Markisa, became violently upset and not a little hurt. She screamed. She yelled. To the no avail. The girl had gotten busy with 'everything else'. So Markisa stopped visiting the little girl, who was not so little anymore. The little not-so-little girl did not notice that Markisa no longer came around. The years turned into decades. Markisa was forgotten.<br />
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Recently, she met Markisa again. For real. Markisa is round and red. She has lots of freckles, not millions but enough. The once upon a time little girl, smiled. She recognised Markisa from that time and said hi. Markisa said hi back. And they became friends again.<br />
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<br />louisebahhttp://www.blogger.com/profile/07521706738528586914noreply@blogger.com0tag:blogger.com,1999:blog-5635655745141891676.post-21510585608762417122012-06-07T09:52:00.001-07:002013-07-05T06:45:43.842-07:00Fishy Tales from Bukit Tinggi and Kota Kinabalu<div class="separator" style="clear: both; text-align: left;">
<a href="http://3.bp.blogspot.com/-RvZXrEw_nbQ/T9CSQ7eXXRI/AAAAAAAAA1o/qlBR_RZ5aSw/s1600/fish.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-RvZXrEw_nbQ/T9CSQ7eXXRI/AAAAAAAAA1o/qlBR_RZ5aSw/s400/fish.jpg" width="400" /> </a></div>
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I was a little stupefied when the waitress brought out our fish - the fish in the picture. Of course our cameras came out immediately. Followed by at least 2 minutes of pictures of said fish taken from every imaginable angle. </div>
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We had ordered fried fish but I never expected it to come out with such an alive but dead look. I imagine the cook must have netted it out of the tank (or pond) alive and dunked it alive and (figuratively) kicking into boiling hot oil in order to achieve this alive one second, dead the next pose.</div>
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The fish did turn out quite delicious but still my favorite type of fish is grilled. </div>
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The way we used to have it every Sunday when I was much (much) younger. On the beach - with the sun going down and the surf coming in. Well, no, not really. It was usually lunch by the beach - the fish grilled over wood fire especially for lunch. We had our own spot on the beach under one of the huge Casuarina trees dotting the perimeter of the beach. And as it was on private land, we never had problems with crowds. </div>
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After helping my mum gather the (unknown name for the moment - Doingin in Kadazan) leaves to wrap the fish in for grilling, my sisters and I would run off to the water to play mermaids until the next time she called. Then it's hot rice with sizzling fish time! I love lime juice from a single lime wedge drizzled on my fish. </div>
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OMG. Food heaven on earth. Nuff said.</div>
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<br />louisebahhttp://www.blogger.com/profile/07521706738528586914noreply@blogger.com4tag:blogger.com,1999:blog-5635655745141891676.post-75050896697251677302012-06-06T09:41:00.001-07:002012-06-06T09:41:27.458-07:00Some ghosts can never be buried.This is not a post about food. It's about dealing with death. I experienced my first encounter with death when I was about 3 weeks past my 9th birthday on 06.06.76. Or at least I can't remember any deaths before that.<br />
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I feel like talking about it after reading this <a href="http://thestar.com.my/columnists/story.asp?file=/2012/6/4/columnists/onemansmeat/11411664&sec=onemansmeat" target="_blank">article</a>. The author describes his reaction upon hearing about the infamous plane crash that practically wiped out the newly formed Sabahan ministerial cabinet. The writer was 9 then, the same age I was.<br />
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My mother was especially agitated. She was moody and when she spoke, her voice was shrill. I sensed a crisis but what it was I had no idea. I could hear the despair in her voice, then anger, then grief then distraught. What could have evoked such powerful and desperate emotions in her? As the morning wore on, I found out. She broke down more often, wailing, calling out my uncle's Kadazan name.<br />
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Joinod! Joinod! Why do you have to leave us so soon? It was the most awful heart wrenching plea I had ever heard.<br />
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Uncle Peter was her older brother. I had always thought of him in the abstract - as a good looking charismatic Kadazan leader. And now he was also a newly appointed minister. I heard about him - about how he was going to do great things for our community. I didn't actually know what those things were but and in my mind I thought he could perform magic. It was like we had got on an aeroplane and were ready to take off to a wonderful future. He was this larger than life person, able to sweep and carry one along on his wave of can do.<br />
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The next thing I remember is being at a funeral service or perhaps it was a wake. Not sure what exactly. Not sure where exactly. My grandmother was there. And I was totally unprepared for what I saw. She was in hysterics. I had never seen her like that and never would again. Wailing inconsolably, she struggled against her friends who were spoke kind words, held her back. I imagined if not for them, my grandmother would have flung herself across her son's coffin, beat upon it and torn her hair out. Her cries, her plea, the same as those uttered by my mother, rang in my ears and filled my heart. I wanted to shut my eyes and cover my ears.<br />
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To this day, each time I read of 666, I hear my grandmother's anguished wails for a son gone too soon so suddenly, and see her struggling against her patient resilient friends. And I pray that I will never have to know such sorrow.<br />
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<br />louisebahhttp://www.blogger.com/profile/07521706738528586914noreply@blogger.com0tag:blogger.com,1999:blog-5635655745141891676.post-7904708354029782762011-08-30T20:35:00.000-07:002011-08-30T20:35:39.974-07:00Comfort Food - Corned Beef Memories<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-9Vf1Fq4BZOQ/TjooyD3q0RI/AAAAAAAAAyg/Qyeo7SwqsDw/s1600/corned%2Bbeef.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-9Vf1Fq4BZOQ/TjooyD3q0RI/AAAAAAAAAyg/Qyeo7SwqsDw/s400/corned%2Bbeef.jpg" width="400" /></a></div><br />
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Comfort food is great for the moments it brings back.<br />
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I had corned beef some time back and do so from time to time, when I feel a bit homesick. The best thing is the memories that come are not necessarily related to the same food.<br />
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The last time I had corned beef, I thought about my first long-haul flight.<br />
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I've lived away from home close to 30 years now. I can still remember the first time I left home for real. I mean REAL real. I flew 10,000 miles away. I'm small but the airplane seat I was in felt claustrophobic.<br />
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And I was chowing down into an omelette. Cheesy, gooey dribble down your chin omelette. Or at least that's what my mind tells me.<br />
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That omelette might well have been my next seat neighbour's. Maybe it was his omelette and I was looking hungrily at it, wishing that's what I'd ordered instead some dry sandwich. That neighbour now lives in LA and yes, we still keep in touch. And that brings a smile to my face.<br />
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Can't wait to chow down on the next comfort food!<br />
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louisebahhttp://www.blogger.com/profile/07521706738528586914noreply@blogger.com1tag:blogger.com,1999:blog-5635655745141891676.post-9264841322124228962011-07-26T07:36:00.000-07:002011-07-26T13:22:05.813-07:00It Ain't (Korean) Soup Baby (it's Sungnyung)I thought it was soup. The waitress served it in a bowl. I swear. Not the tea cup bowl thingy but a real soup bowl. When I asked her, she said something in gibberish. Further inquiry only elicited the kind of hysterical giggling that said don't ask, just drink!<br />
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I got rice though. I thought I heard her say rice. So I gathered she served me some kind of rice soup dessert. I asked if it were. More hysterical giggling.<br />
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(ok, ok)<br />
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Anyway, I drank it like one would Miso soup - no spoon, just lips to the rim of the bowl and slurp. Okay, I didn't slurp.My grandmother (gbhs) would turn in her grave if I ever slurped my soup. She needn't worry though - I think slurping is just nasty.<br />
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<a href="http://2.bp.blogspot.com/-65EGxemk7yg/Ti6lYJ_pKlI/AAAAAAAAAyQ/z1BV-NNNvzE/s1600/rice%2Btea1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-65EGxemk7yg/Ti6lYJ_pKlI/AAAAAAAAAyQ/z1BV-NNNvzE/s400/rice%2Btea1.jpg" width="320" /></a><br />
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It turns out the soup is lightly sweet and a little smoky. Delicious. I finished the rest immediately. Then I remembered.<br />
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Oh no.<br />
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I should have drunk slowly to make it last. (four letter word)<br />
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You know how the saying goes, time waits for no one. Fortunately food is not so rigid. Even the smallest amount can be made to last forever. (exaggerating again, as usual)<br />
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But anyway, doesn't matter anymore. I forgot to stall and savour. (another four letter word) So with the sweet taste still lingering in memory, I said to myself, I must go back and find out what this soup is called. <br />
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(Gone in a matter of seconds)<br />
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I google Korean Rice Dessert. The closest match is rice tea. Well, well, well. So that's what it is. Sungnyung. Lovely.<br />
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I click on a website that says Korean Table Manners and I discover I had commitment many many crimes against the art of eating and drinking Korean.<br />
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No wonder the waitress was giggling hysterically. I was actually joke of the day. Ekkk. <br />
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So anyway, here is the list of do's that I didn't;<br />
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1. It's rice tea, not soup (scorched rice tea to be exact)<br />
2. Pour the tea into the rice bowl and THEN drink <br />
3. Use spoon for rice, chopstick for other food (I used chopstick for rice as well)<br />
4. After a meal, put spoon and chopsticks on the spot where they were first placed<br />
5. Do not hold spoon and chopsticks at the same time<br />
6. When using chopsticks, place spoon on table<br />
7. The spoon and chopsticks should not rest on any bowl or dish during the meal<br />
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So now we know.<br />
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</script>louisebahhttp://www.blogger.com/profile/07521706738528586914noreply@blogger.com2tag:blogger.com,1999:blog-5635655745141891676.post-86345050071284239402011-07-24T03:28:00.000-07:002011-07-24T15:38:43.426-07:00Shake it BabyWhen I make shakes, it's usually because the fruit has gone too soft and yucky to eat au naturel. Not always though. Sometimes, it's a phase I go through. Sometimes I want to put on weight, yes load on those kgs. It can be a painful exercise. No pain, no gain as the saying goes, right.<br />
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Anyway, recently, in the latest (it seems so far) unsuccessful bid to fatten up, I have been making avocado shakes, sometimes mango shakes. I tried to subscribe the equation of calories intake versus calorie used up, but in my case, it seems my metabolic rate is my ultimate determinor (that's not a word, I know, but I can't think of the right word right now) of my weight. It seems that when I consume more calories, the metabolic engine kicks in and takes it up a matching notch!! At one point, I was adding ice-cream to my shakes and that was just breakfast. Alas, to no avail!<br />
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Sometimes, it's what catches your fancy when you're out. The chocolate and avocado shake in the pic is one such occasion. That was when I was in Bungus Beach waaaaay back in 2009 with a girlfriend.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-Vg1YesBC0o0/TivwvELhQ1I/AAAAAAAAAyI/ojNjo8oiIPM/s1600/choc+avocado.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-Vg1YesBC0o0/TivwvELhQ1I/AAAAAAAAAyI/ojNjo8oiIPM/s400/choc+avocado.jpg" width="375" /></a></div><br />
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Yesterday was such an occasion as well. I was out in town with a friend and he wanted fruit juice from a stand he had seen earlier. I tried a shake I'd never had before;a mango/starfruit combo and he; a mango/dragonfruit combo. The verdict - I like the contrasting tastes and textures of the two fruits of my choice but appearance-wise, dragonfruit and mango is much easier to make pretty.<br />
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<a href="http://twitter.com/share" class="twitter-share-button" data-count="horizontal" data-via="louisemanjaji">Tweet</a><script type="text/javascript" src="http://platform.twitter.com/widgets.js"></script>louisebahhttp://www.blogger.com/profile/07521706738528586914noreply@blogger.com0tag:blogger.com,1999:blog-5635655745141891676.post-76706368153675402011-01-27T20:50:00.000-08:002011-01-28T00:38:09.999-08:00Thai Mango Salad - a shrimp is all it takes<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_idWcn2lrjMA/TENhlVoTxOI/AAAAAAAAAsI/Zfp_X2XgYU0/s1600/salad.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="http://2.bp.blogspot.com/_idWcn2lrjMA/TENhlVoTxOI/AAAAAAAAAsI/Zfp_X2XgYU0/s1600/salad.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="http://2.bp.blogspot.com/_idWcn2lrjMA/TENhlVoTxOI/AAAAAAAAAsI/Zfp_X2XgYU0/s1600/salad.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"><img border="0" height="240" src="http://2.bp.blogspot.com/_idWcn2lrjMA/TENhlVoTxOI/AAAAAAAAAsI/Zfp_X2XgYU0/s320/salad.jpg" width="320" /> </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">How do you like your mango?</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I love mine yellow and sweet but it's also good a little greenish white, pale yellow, sour and a little hint of sweet here and there.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">When I was littler, my sister introduced me to the delicious art of eating young mangos . </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">And it is simple to make as well. After peeling and cutting the fruit into very thin strips, she mixed the fruit with sugar and black salty soy sauce in a bowl and let cool in the fridge. After an hour, voila, taste bud heaven awaits you in that fridge.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Since that first experience, I have tried several variations. With shrimp paste, chilli and lime; without the shrimp paste; just with sugar; plain (although hardly ever - too sour!!) and during my college years with Old El Paso salsa dip (the mild and hot range) and the extra hot Indonesian sambal oelek from Chinatown. Ooof, now that never failed to leave me with red swollen lips afterwards but well worth the taste trip!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I don't do sambal oelek these days - my poor matured digestive system couldn't handle it I think! </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">But I still love the occasional spicy trip and I get it from Thai restaurants. I either get a squid salad, an extra hot tom yam soup (I could eat plates and plates of white rice to accompany it!!) or my all time Thai favourite ----- mango salad!!! And yes, they do leave me a swollen red burning lips!! And yes, it's well worth it!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">At one of the restaurants, I discovered a new ingredient that goes very well with young mango - dried shrimp. They don't lend any flavour to the salad until you bite into one of those babies. And then it's yumm. A little flavour explosion occurs in your mouth. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">And you go back for more. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">And more. And more.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Oh, there is one ingredient that, in my books, does not go with mango - peanut chips, esp if they're burnt! Tell the guy to hold the peanuts.</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div>louisebahhttp://www.blogger.com/profile/07521706738528586914noreply@blogger.com1tag:blogger.com,1999:blog-5635655745141891676.post-62182662786906846792010-12-17T18:00:00.000-08:002011-01-28T00:37:08.076-08:00Grilled Tomatoes<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_idWcn2lrjMA/TQwSFrhWjMI/AAAAAAAAAvw/J5BnFKEiNRo/s1600/grilled+tomato.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/_idWcn2lrjMA/TQwSFrhWjMI/AAAAAAAAAvw/J5BnFKEiNRo/s320/grilled+tomato.jpg" width="320" /></a></div><br />
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I'm all for adventure and carpe diem and all that, but ultimately I like regularity. Especially time spent with family and loved ones.<br />
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I've been going to the same place for breakfast for some time now ~ maybe close to a year and a half?<br />
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And I love having grilled tomato for breakfast. I don't especially like their grilled tomato though - it's always underdone. And I've taken to reminding them to cook the tomato a bit more - results have been iffy.<br />
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So, the last time I was there (very recently) - they had a new guy and of course I asked for the usual stuff I ask for. And of course the new guy didn't understand. To cut a long story short, the older staff came over and took the order, usual instructions noted.<br />
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When the order arrived, I was slightly shocked and totally amused. The tomato was burnt almost to cinders.<br />
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It turned out to be not such a bad thing though. Blackened tomato is absolutely delicious! I'm asking that all my future tomatoes be done this way!! Haha. Mmmmmmm.louisebahhttp://www.blogger.com/profile/07521706738528586914noreply@blogger.com2tag:blogger.com,1999:blog-5635655745141891676.post-73385412323738345122010-12-17T17:25:00.000-08:002010-12-17T17:25:13.526-08:00Pai Tee vs Taco<div class="separator" style="clear: both; text-align: left;"><a href="http://3.bp.blogspot.com/_idWcn2lrjMA/TK0S5Lne2oI/AAAAAAAAAvI/JxWaXtDLEfs/s1600/paitee.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/_idWcn2lrjMA/TK0S5Lne2oI/AAAAAAAAAvI/JxWaXtDLEfs/s320/paitee.jpg" width="320" /></a> </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">The first time I bit into a pai tee, I thought taco! Same idea after all ~ crunchy shell with filling.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Pai Tees are much smaller though. And while the taco is a meal, the pai tee is an appetizer. Fillings are usually thinly sliced vegetable either raw or lightly fried. Well I haven't yet come across other kinds - perhaps if I went on a Pai Tee odyssey I might!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">The best pai tee I had were ones in Penang and the place that served them was so quaint. A little house on a slope with cute furniture. Eating was alfresco in a patio in front of the house. There's even a swing under a tree on one side of the patio. I wanted to sit there, but one couple was already and (selfishly) remained there the entire time I was at the place!</div>louisebahhttp://www.blogger.com/profile/07521706738528586914noreply@blogger.com2tag:blogger.com,1999:blog-5635655745141891676.post-31441026621233983042010-11-05T18:18:00.000-07:002010-11-05T18:26:07.651-07:00High and Dry - Squids and Cuttlefish and seaside memories<div class="separator" style="clear: both; text-align: center;"><img border="0" height="300" src="http://4.bp.blogspot.com/_idWcn2lrjMA/TENaCGqaHvI/AAAAAAAAAro/927JKR9nzrs/s400/dried+squid.jpg" width="400" /> </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">So I've been away for far too long! It's been work, work, work. Oh, but I do love my work. Given a choice between blogging and work, I choose work. Sometimes. OK, most of the time.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Oh, I did say I write for a living right.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Anyway, so I've wanted to put this picture up for the longest time. I've just come back from the supermarket where it was taken, ages and ages ago. It's amazing how there's always interesting stuff to be found at the supermarket these days. It used to be one only sees exotic food stuff at the outdoor market or the farmer's market. Well not anymore babe! </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">These are dried cuttlefish, from which yummy dishes can be made out. If you like like salty, (really) chewy stuff. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">For me, they are more like comfort food. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Once upon a time ago, I used to go to the seaside a lot. (Eek, corny central - I know, who hasn't right). Anyway, it didn't matter what time of day it was. Swimming, eating, swimming, eating. Evenings were usually for the wonderful array of cooked over the fire kind of stuff (read eating, lol). </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Although every other person was barbecuing or stir-frying or deep-frying something, the area was never stuffy or smoky as there was the perpetual breeze from the sea. So the smells were never overwhelming. A whiff of salt one moment, barbecued chicken the next, charred squid the next. Oh yummmmmm... can you see me, in your mind's eye, closing my eyes, inhaling deeply, going back into that long ago time? Big smile. Sigh.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">One of my favourite things to eat by that seaside was charred squid. It was fun even to see how it's prepared. After burning the poor (dead) thing to black, the vendor then uses a heavy iron hammer to beat the beejezus out of it till it's all white(-tish) again. You then stick it in your mouth while it's warm. Salty and so melts in your mouth! </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">The memories! Gosh!</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"></div>louisebahhttp://www.blogger.com/profile/07521706738528586914noreply@blogger.com0tag:blogger.com,1999:blog-5635655745141891676.post-71080677810396183082010-08-26T03:54:00.000-07:002010-08-28T14:52:42.073-07:00When the Queen of Cheese meets the King of Fruits<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_idWcn2lrjMA/THTANjSDjlI/AAAAAAAAAug/KrdFDeFyErM/s1600/durians.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="http://4.bp.blogspot.com/_idWcn2lrjMA/THTANjSDjlI/AAAAAAAAAug/KrdFDeFyErM/s1600/durians.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/_idWcn2lrjMA/THTANjSDjlI/AAAAAAAAAug/KrdFDeFyErM/s320/durians.jpg" width="317" /></a></div><br />
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Queen of Cheese... that's me. I think I have great taste in music but seems like most everyone around me don't think so. I mean I love the (early) Beatles, ABBA, Elvis, Gladys Knight and the Pips, Isley Brothers... hmm, should I go on?<br />
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King of Fruits... that's the durian. Mention durian and it always is amusing (to me) to see the plethora of reactions it elicits. From a vehement yukk to a feverish yumm to the milder it's ok la. To hear the adjectives attached to the fruit. I can collect enough material to do a chapter on antonyms and synonyms. Stinky, creamy, sewage smell, disgusting texture, heavenly. You name it, I've heard it. :)<br />
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Personally, I like the fruit. It is sweet, yet not so, more like a milky creamy kind of sweet. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">It has a distinct scent too. I wouldn't go as far as saying smelly. Smelly is something offensive and no matter how many people tell me it is smelly, I can't possibly agree. It is perhaps an unfamiliar category of sweet, maybe cloyingly sweet to some. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">I saw a man, just recently, all on his average-sized-own, go through at least 8 jumbo sized fruit. That must be some kind of record. And I bet he was sick that night. But then again. Surprise me right? Myself? I can only eat 2 pieces (usually); egg me on, and maybe I'll eat 3. Pieces mind you, not the entire fruit! </div><div style="text-align: left;"><br />
</div><div style="text-align: left;"></div><div style="text-align: left;"><div style="color: blue;">... worth a voyage to the East?</div><br />
</div><div style="text-align: left;">A friend from Argentina (the cute Luis B) sent me the following quote by British naturalist Alfred Russel Wallace about what he said about the durian in 1856;<br />
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</div><div style="text-align: left;">"<i>The five cells are silky-white within, and are filled with a mass of firm, cream-coloured pulp, containing about three seeds each. This pulp is the edible part, and its consistence and flavour are indescribable. A rich custard highly flavoured with almonds gives the best general idea of it, but there are occasional wafts of flavour that call to mind cream-cheese, onion-sauce, sherry-wine, and other incongruous dishes. Then there is a rich glutinous smoothness in the pulp which nothing else possesses, but which adds to its delicacy. It is neither acid nor sweet nor juicy; yet it wants neither of these qualities, for it is in itself perfect. It produces no nausea or other bad effect, and the more you eat of it the less you feel inclined to stop. In fact, to eat Durians is a new sensation worth a voyage to the East to experience. ... as producing a food of the most exquisite flavour it is unsurpassed</i>."</div><div style="text-align: left;"><br />
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</div>louisebahhttp://www.blogger.com/profile/07521706738528586914noreply@blogger.com6tag:blogger.com,1999:blog-5635655745141891676.post-86875382593711020222010-08-24T01:16:00.000-07:002010-08-24T01:16:09.549-07:00Good for the Goose?<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_idWcn2lrjMA/TENfPMlOfmI/AAAAAAAAAsA/LzWA0pp8p5Q/s1600/chicken+feet.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="218" src="http://4.bp.blogspot.com/_idWcn2lrjMA/TENfPMlOfmI/AAAAAAAAAsA/LzWA0pp8p5Q/s320/chicken+feet.jpg" width="320" /></a></div><br />
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I had soup some time ago. It tasted good until I got almost to the bottom and the main ingredient showed.<br />
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Actually I'm not really squeamish about food. I am Asian after all. (haha, don't I love this excuse..)<br />
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Anyway.<br />
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Throw in a friend who feels strongly about such exotica... and voila. The whole dining experience takes a fun turn.louisebahhttp://www.blogger.com/profile/07521706738528586914noreply@blogger.com2tag:blogger.com,1999:blog-5635655745141891676.post-41274700450506349102010-08-16T03:04:00.000-07:002010-08-16T06:39:36.382-07:0026 Teaspoons of Sugar - A Malaysian Obsession<div class="separator" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><a href="http://2.bp.blogspot.com/_idWcn2lrjMA/TGkE9ft1bKI/AAAAAAAAAuY/t6ETxPPloaU/s1600/teh+tarik.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="http://2.bp.blogspot.com/_idWcn2lrjMA/TGkE9ft1bKI/AAAAAAAAAuY/t6ETxPPloaU/s1600/teh+tarik.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="http://2.bp.blogspot.com/_idWcn2lrjMA/TGkE9ft1bKI/AAAAAAAAAuY/t6ETxPPloaU/s1600/teh+tarik.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="http://2.bp.blogspot.com/_idWcn2lrjMA/TGkE9ft1bKI/AAAAAAAAAuY/t6ETxPPloaU/s1600/teh+tarik.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="http://2.bp.blogspot.com/_idWcn2lrjMA/TGkE9ft1bKI/AAAAAAAAAuY/t6ETxPPloaU/s1600/teh+tarik.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="http://2.bp.blogspot.com/_idWcn2lrjMA/TGkE9ft1bKI/AAAAAAAAAuY/t6ETxPPloaU/s1600/teh+tarik.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><img border="0" height="302" src="http://2.bp.blogspot.com/_idWcn2lrjMA/TGkE9ft1bKI/AAAAAAAAAuY/t6ETxPPloaU/s400/teh+tarik.jpg" width="400" /></div><br />
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</div><div class="separator" style="clear: both; text-align: left;">Fun Fact 1 : </div><div class="separator" style="clear: both; text-align: left;">That's how much sugar Malaysians reputedly down on a daily basis.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Fun Fact 2 : </div><div class="separator" style="clear: both; text-align: left;">And that Malaysia is the 8th highest sugar consumer in the world.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Source : </div><div class="separator" style="clear: both; text-align: left;">A fellow Malaysian some months ago whom I suppose knows what he's saying since his work involves affairs pertaining to domestic trade and consumerism. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">My own preference :</div><div class="separator" style="clear: both; text-align: left;">I love my local frothy milk tea (refer picture) but every time I patronize a local coffee shop aka <i>kopitiam</i>, I must always remember to add the phrase 'less sweet' (<i>kurang manis</i>) for my coffee or tea order as the default setting is at least 2 teaspoons of sugar topped with a generous dollop of sweetened condensed milk. Mmmm. Yumm. Haha.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Ouch : </div><div class="separator" style="clear: both; text-align: left;">Malaysia (allegedly) has the fourth highest number of diabetic sufferers in Asia (1.3 million in 2010) and most overweight and obese people in Asia with more than half of adults either overweight or obese. Double ouch.</div><div class="separator" style="clear: both; text-align: left;"><br />
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<div class="separator" style="clear: both; text-align: left;">What I thought was kind of amusing :</div><div class="separator" style="clear: both; text-align: left;">was that a local (and quite influential) consumer association is pushing for colour coding on product labels to refer to sugar content. Red for high, orange for medium and green for low. It makes me wonder what that suggests about the average Malaysian buyer.Wait. Does that include me as well?</div><div class="separator" style="clear: both; text-align: left;"><br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: left;"></div>louisebahhttp://www.blogger.com/profile/07521706738528586914noreply@blogger.com3tag:blogger.com,1999:blog-5635655745141891676.post-23544209755582774462010-08-03T21:57:00.000-07:002010-08-03T22:01:39.168-07:00Gaga Over Coffee<div class="separator" style="clear: both; text-align: left;"> <a href="http://3.bp.blogspot.com/_idWcn2lrjMA/TFfVVkwHofI/AAAAAAAAAtk/7p9QEtUVxUU/s1600/cafe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/_idWcn2lrjMA/TFfVVkwHofI/AAAAAAAAAtk/7p9QEtUVxUU/s400/cafe.jpg" width="336" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I had my first coffee only in my late teens. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Coffee drinking was (and still is) strictly an adults only activity in my family. But this was an exception. It was one of those cold sensation numbing fall days which only a hot drink could remedy. I'd run to the vending machine in the class hallway but there was no more hot chocolate. Only coffee! Aargh. So what's a non-coffee drinking person to do but right?</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I can't remember the specific day or time; I only distinctly remember thinking '<i>wow, this is bitter</i>'. (Come to think of it, no wonder that's all that was left). And no, it didn't turn out to be a '<i>and as they say, the rest is history</i>' kind of thing. I continued drinking coffee after that fateful day, although again more out of necessity than passion and quit after college, sticking to Milos and teas for years after.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">In the last few years though, I've rediscovered coffee (re: the kind in the pic above, exotic sounding names, nice (ceramic or china, no styrofoams please) cups and all). And love it. Especially so in the last one and a half years :) </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;">Plus I derive comfort from these little nuggets of information gleaned from the internet, which I happily cut and paste and (hopefully accurately) paraphrase from <span id="main" style="visibility: visible;"><span id="search" style="visibility: visible;"></span></span><a href="http://www.positivelycoffee.org/"> Positively Coffee.</a> </div><div class="separator" style="clear: both; text-align: left;"><br />
</div>1. Coffee does not have any substantial effect on the risk of cancer of either the pancreas or of the kidney. (<span style="color: red;">yay!</span>)<br />
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2. Drinking coffee is not a causal factor in the development of cancer at any body site. (<span style="color: red;">double yay!</span>)<br />
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3. Drinking coffee may be protective in relation to liver, lower bowel and ovarian cancer as well as against the development of Type II diabetes. (<span style="color: red;">yaay!</span>)<br />
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<span class="bodytext">4. A cup of coffee may help increase performance as well as exercise for longer before exhaustion. (<span style="color: red;">woohoo!</span>)</span><br />
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<span class="bodytext">5. Moderate coffee drinking contributes to one's daily fluid intake, essential to both well trained and recreational sports men and women. (<span style="color: red;">yayyy!</span>)</span><br />
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6. Drinkers of more than 3 cups of coffee a day show lower levels of some liver enzymes in the blood than drinkers of less than 3 cups per day and in those non coffee drinking individuals. (<span style="color: red;">woohoo!</span>)<br />
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7. <span class="bodytext">Research shows an inverse relationship between coffee drinking and the development of Parkinson's, with the exception of women undergoing hormone therapy. (<span style="color: red;">woohoo!</span>) </span><br />
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8. <span class="bodytext">Moderate coffee consumption (2 regular cups of coffee according to UK Foods Standard Agency) among women trying to conceive, during pregnancy or whilst breast feeding is perfectly safe. (<span style="color: red;">yay!</span>)</span><br />
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<span class="bodytext">9. </span>Moderate amounts of caffeine significantly improve alertness in sleepy subjects. (It is well documented that stopping for a caffeine containing drink, such as a cup or two of coffee, and a short nap are the most effective counter measures for alleviating driver fatigue) (<span style="color: red;">triple YAY!</span>)<br />
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<span class="bodytext">And they say this too on the same site; </span><br />
<span class="bodytext">"<i>It is clear that for the majority of healthy adults coffee can be enjoyed in moderation (4 to 5 regular size cups a day) helping maintain important body fluid levels as well as increasing alertness; and keeping us going throughout the day.</i>"</span><br />
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<span class="bodytext">So. I'm healthy. I'm an adult. And if it's on the net, it must apply to me too... musn't it????</span><br />
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<span class="bodytext">Still, much as it is heartening to know how wonderful coffee is for my health, I still much prefer tea. It's just a family, tradition, habit kind of thing....</span><br />
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</span>louisebahhttp://www.blogger.com/profile/07521706738528586914noreply@blogger.com10tag:blogger.com,1999:blog-5635655745141891676.post-5517873953460758012010-07-25T20:59:00.000-07:002010-07-25T20:59:50.296-07:00Lemonade weather<div style="text-align: left;"></div><br />
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</div><div style="text-align: left;">Blessing or otherwise, Malaysian temperatures remain at around the mid 80's throughout the year. Except during the wet season, when temperatures dip to the low 70's. Or during the dry season, when temperatures hover closer to the low 90's. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Something like 30 years ago, it used to be one could safely group the months by how much rainfall (and by extension, temperatures) could be expected during those months. Now it's anybody's guess. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Like this month of July, we should be experiencing hot, dry weather. Instead, we've had only 3 maybe 7 at best, of such days.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Even a trip to the east coast recently saw some so-so weather. I don't mind it though. In fact, I adore overcast skies. I like to spend time outdoors and it's not too pleasant if it's too hot. Sweat and stuff like that you know.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Anyway, so what does one do (read drink) on hot, lethargy-inducing days? Hot chinese tea is great of course. But sometimes I like to cool down with lemonade. The local version uses local ingredients for sure. No lemons, just lime but usually it's likely to be calamansi, lots of sugar (by default; one needs to specify reduced sugar if such is preferred) and ice. So cool, so refreshing. Ahhh. And beat this. A tall glass of this for less than RM2 (just under 50 US cents). Ha. </div><div style="text-align: left;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_idWcn2lrjMA/TENTpmUwm2I/AAAAAAAAArQ/G2WQvujyjJ8/s1600/air+limau.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a></div>louisebahhttp://www.blogger.com/profile/07521706738528586914noreply@blogger.com6tag:blogger.com,1999:blog-5635655745141891676.post-33182074344203484682010-06-16T02:54:00.000-07:002010-06-16T03:15:28.754-07:00Hot and spicy - when green means fire<div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"><img border="0" height="246" src="http://4.bp.blogspot.com/_idWcn2lrjMA/S-KepRXijKI/AAAAAAAAAqo/3ZTHVeU03sQ/s400/cili.JPG" width="400" /> </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">A big segment of Malaysians (well Asians for that matter) love, I mean LOVE their food hot. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I am no different. I love my food hot but I prefer to have control over the degree of hot as opposed to having them done hot. So chili on the side, in a little dish, is, in my opinion, a brilliant idea! The ones in the picture are fresh ones, but sometimes they come pickled as well. Hot and sour. Yumm!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Someone I know remarked that we Asians have a thing for pain. If it has anything to do with food, I say bring it on! Lol.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Unlike Jane, hot shouldn't be plain. Good thing there are many (simple) ways to add interesting details.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Add light soya sauce for a little saltiness. Ta Daa. Hot and salty.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Or if you have a sweet tooth, add dark sweet soya sauce. Ta Daa. Hot and sweet.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Squeeze some lime juice for a wonderful zing to the soya sauce-chili combination. Ta Daa. Tangy, hot and salty or sweet.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Lol.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Oh, before I forget. There is chili and there is chili. The green ones in the picture are the extra-hot-burn-your-tongue variety. Locally, in English, they're known as bird chili. Not everyone is familiar with that name though. Try 'chili padi' and you're all set. Lol. Even the green ones set your mouth and lips (or any part of your skin that comes in contact with it) on fire! You have been warned. Lol.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">The larger (even when red) ones are extremely mild besides these little fiery bullets. Lol.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I use a lot of lol's in this post. It's a reaction to hot. Lol. </div><div class="separator" style="clear: both; text-align: left;"><br />
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</div>louisebahhttp://www.blogger.com/profile/07521706738528586914noreply@blogger.com8tag:blogger.com,1999:blog-5635655745141891676.post-90039097069793889222010-05-20T22:44:00.000-07:002010-05-20T22:44:05.682-07:00Driving holiday in Malaysia - food tips<div class="separator" style="clear: both; text-align: left;"><a href="http://3.bp.blogspot.com/_idWcn2lrjMA/S-KfAlRk9rI/AAAAAAAAAqw/Ef8KHjEBx5I/s1600/travel+advise.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a></div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"><img border="0" height="232" src="http://3.bp.blogspot.com/_idWcn2lrjMA/S-KfAlRk9rI/AAAAAAAAAqw/Ef8KHjEBx5I/s400/travel+advise.JPG" width="400" /> </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Traveling has become so easy. It must be. Right? Otherwise the Malaysian no-frills airline wouldn't say '<i>Now everyone can fly</i>'! Right. Last year I flew all of 3 times. And none yet this year.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Anyway, I was at a travel agency one fine day. They had a very stylish display of reading material so I decided to check it out.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">They were some very nice magazines but it was a little foldable brochure on driving holiday trips that caught my eye.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">It was the chocolates (sic) and junk food on the list of essentials to bring on a driving trip that made me go whaaaat.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Why would I pack chocolate on a driving trip?? </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">No.1 This is a tropical country. It can get really hot in the car. No.2 Chocolate melts. Unless they're M&Ms. No.3 Bananas are healthier. And this is a tropical country? That makes them cheaper too. Rastalis (my favourite banana variety) taste way better if one has to gorge on one thing. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">And that other essential. Junk food? Pardon me while I barf. I've never fancied any of that dried, sweetened, preserved stuff. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Which reminds me of a family I saw on a picnic sometime ago. They were stuffing down bags of different varieties of chips; potato chips, different flavours. Wow. All three generations; grandmother, parents and children. All shoving down crisps and crackers. Grandma was passing out the bags too. My grandmother never fed me junk food. And I think junk food had existed back then!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">My mother packed super delicious (and wholesome) food like sandwiches on picnics. And rice! Mmmmm. We'd have grilled fish too. Mmmm. Now that's food. :) We usually had 2 types of sandwiches. Egg sandwiches and sardine sandwiches. Mmmmmm. Now that's food. :)</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Please don't pack chocolate or junk food on a driving trip. Pack bananas instead. And cookies. Okay, I do have one food vice. But only when I travel! Not just any cookies mind you though. Hazelnut cookies. </div><div class="separator" style="clear: both; text-align: left;"><br />
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</div>louisebahhttp://www.blogger.com/profile/07521706738528586914noreply@blogger.com7tag:blogger.com,1999:blog-5635655745141891676.post-65211834419006541652010-04-26T21:06:00.000-07:002010-04-26T21:24:07.282-07:00The tea experience - superstitions? abound. language hurdles? of course!<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_idWcn2lrjMA/S9SvnfD0t8I/AAAAAAAAAqY/cVl0krI7PXU/s1600/tea+for+three.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="276" src="http://4.bp.blogspot.com/_idWcn2lrjMA/S9SvnfD0t8I/AAAAAAAAAqY/cVl0krI7PXU/s400/tea+for+three.JPG" width="400" /></a></div><br />
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Chinese tea. Steaming hot. The perfect drink to accompany lunch. In Asia anyway. Among the Chinese anyway. The older Chinese anyway. Or maybe it's just me. And a handful of health-nuts and traditionalists. :) For the record, I'm part Chinese. :)<br />
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But that doesn't make me an expert at tea drinking. Not even remotely. But I do know how it makes me feel. Refreshed, cleansed and rejuvenated.<br />
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I looked up some (web) experts on tea - who knows where they get their source from - and found a quote that I kinda like. According to them (a few had the quote on their sites - not that this lends validity to the quote - they probably copied off each other - same thing I'm doing now. Haha), according to an ancient Chinese proverb, get this :<br />
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<i><b>Better to be deprived of food for three days, than tea for one</b></i><br />
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<b style="font-weight: normal;">Wow, right? Who would've guessed. Guess this might one day be the basis of a new diet fad. What am I saying? It probably is already.</b><br />
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<b style="font-weight: normal;">Anyway, the three cups of tea in the picture were actually part of a lunch for two. According to someone I know, whose sources have yet to be verified, the third cup is for any unseen guest sitting at the table. Not to say I am superstitious but I'll buy that if it's all the same to you, thank you very much! Besides if it does no harm to anything or anyone, then I'm all for it! :)</b><br />
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<b style="font-weight: normal;">Among the many many types of Chinese tea, my personal favourite is the emperor tea, which I was introduced to just last Chinese New Year. </b><br />
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<b style="font-weight: normal;">A few weeks passed by before I had another opportunity to dine at a Chinese restaurant. And there, armed with a new tea repertoire, I announced (with a somewhat arrogant(ish) air), that I wanted emperor tea. The lady did not understand me. So thinking that language was a barrier, I said it in Chinese. I said Wong Cha. She still didn't have a clue. I repeated it a few times. </b><br />
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<b style="font-weight: normal;">Remember how practise makes perfect? I thought maybe it was my pronunciation. </b><br />
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<b style="font-weight: normal;">WONG Cha. Wong CHA. Woung Charr. Pfft. I even tried raising my voice. What the heck, right? Still no success. So I gave up and ordered the house hot Chinese tea. </b><br />
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<b style="font-weight: normal;">Much later, I lamented to friends about the scarcity of Wong Cha. Instead of sympathizing, they burst out laughing. One said, well of course my dear, you should have said Cha Wong. Well, duh. Blame me for my poor Chinese but I wonder if it's such a stretch to figure out Cha Wong from Wong Cha! </b><br />
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<b style="font-weight: normal;">I did manage to order Cha Wong at another establishment, but I only wanted one cup. The lady said not possiberr. Ah well.</b><br />
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</b></i>louisebahhttp://www.blogger.com/profile/07521706738528586914noreply@blogger.com8