What pictures are in your phone

With the popularity of Smart Phone that has the capabilities of pictures taking, video, voice recording, downloading of information from the web, eReader, etc;  I believe many of us have lot of pictures taken by your smart phone.  Pictures such as what food we eat, outing with friends, work related, news articles, happening around you.  Here, I am going to share some of these that are taken from my smart phone.

Food, this is the first as most of us, Singaporean are food crazy.

I love dumpling, particular pan fried.  This is deep fried though.

This plate of Chili prawn was one of the dish during a wedding dinner at Mandarin Hotel.  This was GREAT.

Some dishes we served during the 2012 New Year when our brothers and sisters visited us.

The above Pizza, Bake Rice was from Pizza Hut at Batam.  We had a 2D1N trip to Batam during March 2012.  After our dinner, and during payment, we noticed that the price was very good.  I cannot remember how much is it now but it is definitely great.

The above Satay, Chili Crab and the steam was a dinner at Jumbo Dempsey.  I had been to Dempsey a few times and always find their food are with good quality and reasonable price.

This Char Siew Wanton Noodle is at Commonwealth Drive.  This is the first time I had from this stall.  I find the noodle is Q and with quite a bit of Char Siew.  The owner also provide very good service and a simily face alway.

This Nasi-Lemak is from a coffee place near my place.  The rice tasted slightly different from the normal Nasi Lemak.  I believe it is because the owner uses coconut powder instead of coconut milk.  Chili was nice but not really the chicken wing.

 2011 General Election.  Punggol East SMC.  A 3 corner fight.

 The school that I had my secondary education.  I was fortunate to be the first batch to graduate.  The school was shifted from Bedok South to current location.

 A trip to Batam Island.

 A newspaper article about how to cheaper electronics at Hong Kong.

The carpark wardan who sit there 3 evening each week to give fine for those who park illegally his/her cars.

At my SO company family.  A performer in a human-size ballon.

So, I had cleared my pictures from my phone.  How about you?

Recent activities

My family recently went for a wedding lunch at Top of UOB. Am I right, I think the place is called Top of UOB. Food was nice and grand. View from the restaurant was great and I took 2 pictures of the Marina Bay area.




On another weekend, we went to the open field area near Anchorvale CC. This is what we saw in the sky. Many different types of kites flying. I should get one for my son during the school holiday as well. Kite flying too high so too small to view... Click on it to view a bigger picture.



Singaporean favorite hobby. Eat...
Went to an industrial park canteen for dinner. These are the dishes we had. The green was very good. Not too sure how they did it but it tasted just nice. Not too raw or too cook. The most expensive dish was the stewed pork rib on the right. It was well cooked and it melt in the mouth. The taste was above average.

this time successful

continuing from yesterday on the ngoh hiong entry. i finally made a good ngoh hiong. i made 10 rolls and we ate 3 rolls during our reunion dinner. i am very happy as this time the taste was almost the same as my mon's ngoh hiong. there is still a slight different and i believe it related to the bean curb skin that i used. anyway, here are the steps.

chopped onion. need 1.5 big onion.

chopped garlic. 1 bulb

mixed the ingredient, minced port, prawn, garlic, onion, water chestnut, carrot, salt, sugar, 5 spices powder, soya sauce, soda biscuit, water together and this is the mixed.

put the mixed nicely on a square piece of bean curb skin.

roll it up and this is the ngoh hiong before steam.

place 4 rolls on a plate and ready to steam for 25mins.

the rolls after steam cook.

the roll can be taken after steam or cut it into small pieces and fry it. it tastes better after fried.

so, in summary, i made it after 2nd try and my family look this dish.

preparing for tomorrow

tomorrow is the chinese new year eve. chinese are to have re-union dinner tomorrow night, my family included. in order to have a good home cook feast, we are preparing the ingredient a day a head.

here are the chopped water chestnut and carrot for the ngoh hiong again. the previous ngoh hiong that i made was not up to standard. i used blender to blend the water chestnut, carrot and onion so it become too mess. with the chopped one, the taste of the ngoh hiong would be better because i will feel the crunchiness of the water chestnut and carrot when i bite on it.

My Own Siew Kang Dinner - 收工宴

it had many years that my friends have siew kang dinner. sort of a tradition for us (ex-WD colleagues). siew kang dinner is actually a dinner to celebrate the closure of the year and a job well done in the past year. i am not able to tell how many years we had siew kang dinner but it would be probably at least 12 years. we went separate ways since 1999, we always have this dinner and many of us never fail to attend, myself included. i missed last year's and this year's that is today as i am in china. no one wanted to buy me a ticket home for the dinner... haha.

these pictures were taken during the siew kang dinner 2005. we were glad that we had ks gouw joining for that year. it was his first skd with us and many of us never get to see him since 1999 after wd close it plant in singapore.

these pictures were taken during the siew kang dinner 2007. during this year, 4 of us are preparing to go oversea to work or to stay.

anyway, i thought since it is the last day of work for the year, we (my family and i) would go for a good dinner and celebrate siew kang.

we went back to the deep blue singapore seafood that we went couple of months back. this time round, we brought the camera so pictures will follow in the entry.

as usual the place was not crowded and i do believe it is the cause of the economy crisis. we requested for seating in the 2nd floor and the server lead us to a room without minimum charges. usually, restaurant in china charge a minimum charges for having meal in a room.

the room was cozy and big enough for a group of 6 to 8 dinners. it also looks out to the lake with very nice view.

two starters, the chicken mid wings and the sotong you tiao that cost 18rmb and 38rmb respectively. the flavor is very typical singapore style.

mee goreng cost 38rmb, we requested to be less spicy and indeed it is not too spicy. good dish.

this chicken curry is too spicy. i did not expect it to be this spicy at all. not too sure if the chef added too much chilly or it is normal. my mom cook chicken curry is spicy but never this spicy. could it be my taste bud issue? maybe not!!! anyway, this dish cost 36rmb.

this cuttle fish is what my wife love. nothing special to me but my wife finished it all. damage of 68rmb, the most expensive dish.

soya braised pork. taste was very local, i mean singapore local. it was cook just nice, not overcook where it become hard and tough when you chewed on it. we finished it except the fat between the lean and the skin... haha... wanted to be a little healthy. damage of 48rmb.

after the dinner we had our desert. it is the yam paste with ginkgo seed. although it looked small but it is right portion. tasted yummy but need a little sweeter. cost 10rmb each.

overall the dinner was very good with a damage of 300rmb but i knew that i could get a cash coupon of 50rmb discount for every 300rmb spent on the internet. so, the actual damage was only 250rmb (about S$55). very well spent for a family of 3.

i would recommend those who want to try some singapore flavour food to go to this restaurant. the cost is slight higher but it served with quality. the restaurant is having a promotion coupon of 50rmb discount for every 300rmb spent or 100rmb discount for every 500rmb spent till end of february.

Ngoh Hiong (五香）- Meat Roll

during the last trip home i already wanted to Ngoh Hiong here but always find excuses not to make. i bought the bean curb skin from singapore and had kept it for 6months till now. last week, i requested my parent for the recipe of the Ngoh Hiong and now here is the Ngoh Hiong.

have the carrot, water chestnut, onion mixed together through a blender.

mix the pork with those ingredient. add 5 spicies power, soda biscuit, salt, corn starch, water and stir well.

using bean curb skin to wrap up the paste.

steam it and this is the cook version.

ready to serve.

in total i had made 10 rolls and we had ate 4 rolls. the taste is not as good as what my mom made because i had accidently left out the sugar. the roll is too salty. anyway, my wife said is good since this is the first time that i made this.

see if i am free to make this again next week before the chinese new year.