Now, I am listening to John Ong's Penang Hokkien #36 Nicknames. Besides teaching me all the technical words in Hokkien, such as "web site = bang yah" or "Red Box = ang ah", I learnt another category of words in Hokkien, vulgar words according to age. But, I will not illustrate more here. You definately have to listen to this yourself. :-DDD
Lunch of the day
Lunch of the day - Double-I (Italian + Indian) fushion, Curry Spaghetti and Salad. The fushion Spaghetti still need improvement; may be lack of coconut milk.
Tang Yuan
CK had been watching the New Ah Wong from TVB. Instead of the LoPohBing from old Ah Wang, this new series shows Ah Wang good at making TangYuan. Thus, CK has bugging me to make him Tang Yuan. Luckily, I learnt from Master Bingo during the Mooncake Festival two years ago. Now, it is my turn to do it on my own for the first time.
I walked under the 12 o'clock sun with a pair of scissors to steal the pandan leaves. Shhh.....
Hooray! That was the dough I need! Don't ask me the ratio of the flour to the water in making the dough. Basically, I was using my instinct in feeling the ok-ness of the dough. Hiak-hiak. I wrapped the brown soft sugar inside the bigger tang yuan while the smaller one just the plain tang yuan.
The tang yuan was cooked inside plain hot water. Then, it was taken out to put inside the cold water. Finally, the tang yuan was put inside the sugar water.
"Cheng! Cheng! Cheng!" Look okey and taste okey. Yippie! Going to make it again tonight!
Kimchi in making 02
Remember the cabbage I leaved with the salt (/tissues of my sniffles 0_o") on the last entry?! Now, I am going to show you the next sequence of the kimchi making.
Before putting in the salted cabbage, I had to get ready the carrot, garlic, a pinch of sugar and adequate chili powder (according to my taste bud). I mixed all the ingredients well. Only then, I would put in the cabbage in and start mixing all together.
I leaved the kimchi to go through fermentation in the refrigerator with cover for two days. The smell is quite alike, but the taste is a bit different. May be with Korean Chili powder, I would produce the authentic Korea kimchi. For CK, the Kimchi is something different and nice to go with the rice. So, I might make other tastes, diversifying the Kimchi into more types and storing all of them in the refrigerator. Then, I don't have to cook daily! So easy. So effing lazy. *Wink-wink!*
Whoever doesn't afraid to be "poisoned", you can come to me for kimchi. (Yi Ling: you have gotten the no.1 in the queue! Muahaha!)
Whoever doesn't afraid to be "poisoned", you can come to me for kimchi. (Yi Ling: you have gotten the no.1 in the queue! Muahaha!)