Finally Home Sweet Home! Will blog about my holiday story soon.
I brought a bottle of Bacardi from DFS yesterday and immediately try my hands at making one of my favourite drink today – The Mojito!
Cool summery drink. Refreshingly relaxing.
*hics*
School? Homework, what homework?!
*hics*
Best wish for the New Year! Good bye 2009 and all of the devils! Hallo Sunshine - 2010!
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Thinking Aloud
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Commenting about...
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Judebox
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Strange Strange World
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Strange Strange World
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My Kitchen
The good thing about bottle tree park is that they have an electrical grill near the pond, for people to grill prawns on the spot.
The thing about prawn fishing is that it is rather cruel spots. Called me a hypocrite, although I am a meat-eater, but I can’t bear to kill them myself. In the end, Mindy and Jade had to wash, cut off their long claws, skewed them for me to cook them. Mindy joked that if we were back to prehistoric times, Jade will be the hunter, she will be the processor and I will be the chef.
Nope I did not felt better after hearing it. I was really bad.
It was interesting, but somewhat cruel activity. I think I still prefer to delude myself with packed meat and dead seafood.
To those prawns that I have cooked that day, may your souls rest in peace and be born a better being.
Amibatha…
For those who are not that sentimental, please do visit Bottle Tree Park. It is a relaxing place with many back-to-natural activities for one to rub off those city-stresses.
Visit their website for more details:
http://www.bottletree.com.sg/
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Playtime,
Tour De Singapore
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Cultures
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Thinking Aloud
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Cultures
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Animals Animals and Animals
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Cultures
Not that I am Lim Dai Yu or I am relating an ancient story where the gentle (Not me definitely) female lead character took home a wounded animal to nurse on behalf of the male lead character, but I just took a wounded pigeon home (out of my own accord) to nurse. I believed it is all fated.
Was on my way to work this morning when suddenly I heard some rustling sound coming out from a nearby bush. Out of curiosity (what’s new…), I went to the source of the commotion to take a closer look.
It turned out that an adolescent orange-fur tabby cat managed caught a pigeon and was trying to tug it deeper into the bush to eat it. Luckily for the pigeon (and too bad for the cat), the cat was distracted by my presence and the pigeon took chance to hop off. Worried that the cat would pursue it, I shooed it off, hopping that the bird would have a chance to survive.
I went off hurriedly to work as the cat ran off, putting the incident behind me. I was only reminded of it as I was walking home in the evening. I saw a man squatting near a bird, cooing it. Something is wrong with the bird, I thought to myself. The sky is almost dark and it did not fly off with its friends…
As I walked closer, I noticed that it was a pigeon and that it could be the pigeon I saved this morning! Usually, I would struggle with thoughts on whether my mum would kill me if I bring it home , but strangely I did not even betted an eye lid this time round and told the uncle that it was wounded by a cat and that I am going to bring it home.
Honestly, I couldn’t really catch the pigeon even though it was wounded. My god, it could run really fast. Luckily, the uncle volunteer to catch it for me. I was a bit scare at first at the thought of holding the bird as it kept flapping one of the wings, but somehow I got hold of myself and just took over it from the Uncle nonchalantly. I remembered walk home at usual speed.
Mum was watching TV at the living room when I reached home. I hold the bird for her to see and told her the story. (Surprisingly) She did not scold me and even urged me to bring it to a vet. Not sure whether veterinary clinic would still operate at this hour, I decided to nurse it myself. Since it cannot fly, I conveniently put it into a cupboard box.
The pigeon was in good condition despite it cannot fly. The nasty cat took a big bite out of the bird’s breast. The wing was also slightly scratched by the claws. I applied some antiseptic cream on the wounds and even managed to feed it water. It could still drink by itself.
(Didn’t manage to take a picture as both of my hands were occupied)
I really hope that it would survive. Will try to feed it with some food tomorrow morning and see if the conditions improves.
I will update everyone about it again. :)
Ps: For easy remembrance sake, I have decided to name the pigeon – Percy!
Categories:
Animals Animals and Animals
Categories:
Animals Animals and Animals,
Strange Strange World
Every year’s 7th month of the lunar calendar is known to the Chinese as the “Ghost” month or 七月 in Chinese. Chinese believed that Hell will open its gate for the whole of the month to allow spirits and ghosts to roam the earth freely. According to legend, 7th month is an important month for hell’s spirits and ghosts as they were normally not allowed to eat, whatever that touched their mouth will become ashes. However during this special month, they were given concession to eat and to be fed.
The 15th day of the 7th month is known as the Hungry Ghost Festival 中原节 or 普渡. Some people would confuse this day with Qing Ming 清明节. Although both festivals honour and pray to the deceased, but they are different in nature. During Qing Ming, people prayed and make offerings to their ancestors in remembrance of their roots. However, in the case of Hungry Ghost Festival, people not only make offerings to their ancestors, they also make offerings to roaming spirits as well as demigods “working” in hell.
(Picture above shown offerings: Red Candles, Tea Leaves, Joss Sticks and Joss Papers)
Joss papers came in various forms. Some of it has chants scripted on it, when you burnt them, it is like you are chanting “good” for them. While some others are more “mundane” things, money known as hell notes, colours papers which are supposed to symbolise cloth for making clothes.
Chinese steamed-cake. Chinese usually include one of these steamed-cake when praying as they symbolised prosperity.
Some of the joss papers have to be folded, a bit like origami, to look like gold ingots.
Unique to Hungry Ghost Festival, people would lay a table full of their daily food stuff as offerings to the spirits. It is also believed that people will be blessed eating those food that has been offered before.
More pious Chinese would even get whole roasted pig as offerings.
In order to invite spirits and demigods to come and feast on the offerings, one need to stick a joss stick and specially-made flags on every food items.
The offerings are left outside for a while, so that the spirits and demigods have “time” to feast on them…
Have you all seen the above before? Always wondered why people did that? Scroll down for answer…
After praying, the folded joss papers are brought down to the streets to burn. Chinese believed that the deceased can only received them through burning them.
My mum said that burning joss papers in the chalked area meant that it is for a specific recipient usually for ancestors.
I did not manage to take photo of all joss papers. As you can see from this photo, there are many varieties.
Hell notes, one form of the joss paper, usually comes in big denominator i.e. millions. A TV drama once joked that hell has serious inflation problems due to people printing them in big denominators.
Of course in Singapore, we cannot anyhow burn joss papers as they constitute to littering as well. Often, town council would prepare metal bins for people to burn joss papers.
As I watched the joss paper engulfed in flames, I hope those who are in need would be able to receive them and blessed our family in return…
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Cultures,
Tour De Singapore
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Strange Strange World
As per title, I dedicate this song to my aunt! ;)
Others: If you don't understand, never mind. Well, it is just a family joke.
*Poke Vesparado - LOL ~~~~~~~~~~~~~~
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Scrambled Thoughts
Thai Asparagus looked weird, I thought… How can asparagus looked…leafy. Hmmm…
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Photosophize Discovery,
Strange Strange World
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Thinking Aloud
I am glad that the steamed dim sum came piping hot. I had thought that their Siew Mai size is a bit dainty compared to Har Gao. It could do with a slight “upsize” so that it would looked more equal. When bite into it, it had a slightly Q texture and one could taste the fish/prawn paste in it which enriched the common Siew Mai with a rich seafood flavour. However, I thought Siew Mai’s highlight should be the pork flavour and texture, but I could hardly taste it. 
The Har Gao came in a good size. The prawn meat filling was quite fresh and springy. I especially like that the chef sprinkled some chopped seaweed flavoured herb onto the dumplings which gave it an additional edge. 
Perfectly cooked Cha Siew Bao must “smile”, or rather must have cracks on the dough which allowed one to peek-a-boo at the bits of the amber red pork fillings. In case one does not have this before, the red pork filling is actually Cha Siew. It should have a slightly sweet smoky taste. Their Cha Siew Bao not bad. 
Apart from the distinct chives flavour, this interesting green-coloured dumpling had the texture and taste is similar with the Siew Mai. Nothing much, really. 
This dim sum dish is essentially bean curb skin and seaweed wrapped around crabsticks, with a bit of prawn paste and enoki mushroom. It was drizzled and steamed with a bit of salty sauce which I realised now that it was BBQ sauce. Don’t understand what this dish is about. 
When it was served, I could not recognise the dish. It was huge. I guessed the chef decided to get creative with this traditional bun dish. 
Instead of braised meat cooked in dark soy sauce, the chef used roasted pork which are stewed in bean sauce. While I applause for this creativity, but I think the portion scared us a bit and the meat is too fattening (in my opinion) for our liking. 
This is another traditional must-have when eating dim sum. I remembered when ordered this at other places, the spare ribs still got meaty bits. For Peach Blossom’s version, they are all bones. I can hardly find meats on it. Not good. 
Unlike the spare ribs, this traditional must-have is properly executed. The chicken feet are braised and steamed to perfection. It is so tender that one hardly need to bite and the meat would fall off the bones naturally. 
I personally quite like this dish. It is a cross between Chwee Kueh and Wah Kueh. The steamed pumpkin cake has a delicate texture which is almost like a bean curb. The soy-sauce tasted like those Hong Kong Rice Roll’s sauce which has a hint of sweetness to it. There is also dried carrot bits (chay poh) on it. 
I was quite surprise when seeing this as they are not quite what I expected. It has a very fragrant aroma, but it was a tad too salty. 
I have to be blunt here. This dumpling soup is uncalled for. There is nothing extraordinary about the dumpling. It is more like a wonton (without prawn kind) in fact. It tasted so common that in comparison, the aunty selling Wonton noodles at the coffeeshop near my place make a better wares than them. 
Another salty soup without much edge. Can be missed. 
This porridge is typical Cantonese style. The rice grains has been cooked till non-existence, very smooth. Because it is a fish porridge, there is a hint of ginger flavour in it. A pity, there could be more fish fillet. 
Instead of the ginger flavour, there were century egg bits in this. Though it was stated as century eggs and lean meat porridge, but I could hardly find the lean meat. Maybe they were so lean that I missed them out. :P 
We quite like their deep fried mango roll with shrimp paste and fried prawn dumplings Dim Sum. However, the batter crust of bacon roll and mango roll could be thinner as the thick crust tasted too greasy. 
I like how the size of this dim sim is just nice. The tart strawberry slices rids off the greasy taste.
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Food Review
