祸不单行， 福不双至

Glad to receive a lot of comforting encouragements from my close colleagues, but this time round, I am really very hurt.

Nope. I didn't pass it this time round (again and again). I don't know, maybe I shouldn't be driving. I don't see myself as a bad driver, but somehow I am just not fated to drive. Never in my life have I failed so many times in something that I have so much confidence in. I mean don't mentioned A-maths which I really don't like. I have never failed something so many times before. Even for my weaker subject like A-maths, I would work hard and study to make sure that I get the second time right or show improvements for it. For this, I really don't know what to do with it.

I managed to get all the technical skills right this time around, but failed because I nearly caused an accident as I wanted to make sure I didn't hit the curb on a narrow strip in the circult. Of course, immediate failure. 感觉很冤枉。。。No one can understand how I felt.

Cried very hard when tester told me I need to practise a little bit more. He looked very sorry for me and I have to say he is a very nice tester and have given me a lot of chances. I just feel very... I don't know can't explain, I don't deserve this. I have not recovered from it. That incident had left a very deep scar in my heart. My eyes would turn red and still cries this few days when I am in a taxi or start to think about it. I think I am getting some kind of phobia...

The instructor uncle feel very bad also. He told me don't give up. Go for the third one and he would book a fast date for me. 人家说祸不单行， 福不双至。我现在就这样了。。。 The ironic thing is my final theory test expired again. I would have to retake it. Sob Sob. If I passed that again, that would be my third final theory test. I have passed the first one on first attempt and it expired, so I took second one and passed on first attempt again. I can probably try to enter myself in the guiness book to be record holder for being the only one in Singapore to take and pass final theory test 3 times if I passed the third one. See how pathetic am I, what if I didn't pass? 那不是更冤枉? I seriously don't think I can take it. Sob Sob. . .

I never get to have things that I wanted badly... I know life is never fair, but God or whoever, can I just have an easier life? I am tired to have to work so hard to get things that I wanted and worse, after working so hard, I don't get it. sobbing hard~~!

我心灰意冷了。。。

Driving Test (Again)

Driving Test at 11.45 am later in the morning, but lesson starting at 8 am. Tired. Very Tired. If you are at Ubi area, look out for me.

Am I nervous? Not yet. The first time I wasn't nervous too cause silly me doesn't know what to expect, so nothing to be nervous about.

This time round, I am more afraid than nervous. Just by thinking about the amount of schools fees that I might lose again if I fail makes my heartache. Will Fly $$$ Fly ???

The first time round, I am disappointed with the test system and everything. It just doesn't make sense at all. Every one pretending to be following certain rules just so that they can pass. Then once passed and on the road, everyone drive maddly. So pretentious, can't stand it.

So, look out for my next posting on the results. If you like, you can start comforting me.

Off to ZzzzZzz.

Fusion Italian Pasta Sauce

How fusion is fusion ?

I made a big pot of pasta sauce yesterday. I would not dare to claim that my recipes are 100 percent authentic true blue Italian style. I mean I do follow the Italian way as much as I can but some of the ingredients I used are not, so in a way I think they are fusion food. When I said fusion, I don't mean that you cannot tell they are Italian food anymore.

I remember my poly classmate told me that she cooked a very "mean" spaghetti sauce and her family loved it a lot. I asked for the recipe. She said she added Chinese shaoxin wine, soy sauce and sesame seed oil etc condiments. I almost laughed out loud in her face. Sorry, it does sound tasty and maybe adapted to suit her family. However, I think that is not Italian spaghetti sauce anymore, I mean it is so chinese that at most you can call it Sweet and Sour Minced Meat Sauce or something but definately not "Bolognese Sauce" !

I don't like those pre-cooked canned pasta sauce either and will always cook my own. Those canned version just needed to be improved. Some of them are too acidic and some has a weird western herb smell and some are just pretending to be pasta sauce when they are taste like some horrible sardine tomato sauce... I am referring to AyaX Brand (my mum brought it accidentally)

My Fusion Style Neapolitan Ragu Sauce
(Picture not nice, decided not to show) This recipe will make quite a big pot, so do take note. Do use a bigger pot to start with.
Ingredients

1. Lean Pork - Cut into big chunks about 500 gms. Can use minced meat if you like, but 300 g will suffice
2. Bacons - Chopped
3. 3 Large Yellow Onions - Chopped
4. 2 Med Carrots - Chopped
5. 3 sticks of Celery - Chopped
6. Quarter of Cabbage - Left-overs so chopped and throw them in too
7. 3-4 tomatos - Squeeze out the pulp and diced them
8. One can of whole tomato*
9. One large can of tomato sauce *
10. Some wine - I used DOM as there are no wine at home. For deglazing
11. Olive Oil
12. A teaspoon of chili powder - some Italian used them instead of pepper, but you can use ground pepper too
13. Salt to taste (if needed) - I usually do not add anymore salt

*Note - They are unseasoned canned whole tomato and tomato sauce, not maggi or heniz tomato sauce

I cannot take beef due to religion reasons, thus I always used pork for my pasta sauce. If you want to use beef, by all means do so, but this recipe is not suitable for chicken. I adapted it from one of Jamie Oliver's. He stewed big chucks of beef instead of using minced meat for bolognese sauce to create what he thinks bolognese sauce would be like 100 years ago. I later found out that Italian called it - Neapolitan Ragu Sauce .

I called mine fusion because I added whatever vegetables, like in this case cabbage, I can find in the fridge. Also, DOM instead of wine as I don't have it at home. It is sweet by nature, so I think it can balance the acidic tomato sauce and make the sauce more robust and rounded in flavour. It may looked like there is lots of work to do with all the chopping. Don't worry, they don't have to be precisely diced or whatever. I am not that patient too. Just throw them into the food processor and pulse them. However, do take care not to chop them too finely as you do want some texture.

Method

• Heat pot with some oil (high heat)
• Fry the bacon to get the pork fat out
• Then throw in the vegetables to sweat it out (cooked until a bit soft or transparent, but leave tomato out) starting with onion first
• Throw in your meat chunks and fry
• Pour in some wine to deglaze the pot, let the alcohol to boil away for a few seconds
• Put in the diced tomatoes, canned whole tomatoes (cut with scissors into small pieces) and tomato sauce
• Using the cans, filled both with water and pour it in
• Let it simmer away for at least 2 hours before use

Ideally, the pork should be tender enough to shed it with a fork. However, my meat is too lean, thus a bit tough. You might want to buy other parts for this. When adding water, it is good to put more water upfront instead of later as it tends to boil away. Also, if you decided to add water at a later part, the sauce will taste diluted. I didn't add any garlic in the sauce, but do put it in if you like it. I like to add mine later when mixing it with the pasta. I also didn't use any basil this time around. You can put it in if you like.

Homemade Neapolitan Ragu Fettucini

- Pasta cooked until al dente
- Garlic (Chopped finely)
- Parsley (Chopped finely)
- A tablespoon of milk (optional, for richness)
- One and half ladel of Ragu Sauce

Add a bit of oil in a pan. Fry the garlic. Pour the sauce in. Can add a bit of water if it is too dry. Mixed in milk and parsley. Serve immediately with more parsley.

Fusion Aglio Oilo Fettucini

I sort of invented this version of Aglio and Oilo today. This is more fusion than the above. Can call it the Singapore's style. The basic olive oil, chili and garlic stays, some will add bacon bits and wine to it. Besides that, my version has lup chiong bits, DOM and parsley. (I just love parsley. )

Fusion Aglio Oilo Fettucini

- Pasta cooked until al dente
- Garlic (Chopped finely)
- Chili (Chopped finely)
- Parsley (Chopped finely)
- Bacon (Chopped finely)
- Lup Chiong (Chopped finely)
- Splash of DOM
- Pinch of Salt

Fry the Bacon and Lup Chiong in a oil. Add the Chili now if you want it to be spicy, otherwise later. Garlic is added later they tend to burn easily. Add pasta and mixed well with the oil. Then add DOM to deglaze the pan. If still too dry, add a bit of water. Pinch of salt to taste.

Another fusion dish - Hawallian Baked Pasta (Udon)

With the sauce, you can also do baked pasta. I used Udon to replace pasta in the case below. It tasted quite nice too. Hawallian meant pineapples! I love the cheese melts on top of the sweet pineapple, they tasted heavenly!

Method

Just place the udon in the baking dish, scoop some of the sauce over it, can add a tablespoon or so of water as udon tends to soak up the stock. Pile up with pineapples chunks, green bell peppers and of course cheese. I used chedar cheese, you can used mozzeralla too. Just baked until the cheese is golden brown !

Like what you see? There are more recipes under My Kitchen ! :)

French Bistro @ Balestier - Le Troquet

The "Blink and you will missed it" or "looked like closed but actually opened for business" Le Troquet is one very mysterious french bistro in Singapore. It is almost like trying to find the leaky cauldron on street of London in Harry Potter.

As if their location is not unusual enough at Balestier Rd, they camouflage the bistro further with large potted plants outside that you find it hard to peak inside the restaurant on the pathway. It is so secluded that I wondered how many customers they served per day. Then again, I supposed they must have a good flow of customers since it has been there for quite some years.

We have heard of that bistro when it first opened. Strangely, we have never patronise them before. Perhaps we always thought that they are not opened for business during lunch, but they are (See explanation below). Then by chance, colleague Isebel brought Oreo and I there to try out their food. She managed (somehow) to find her way there with her hubby and thought that the place is extraodinaire.

We walked to the place and (again) I almost exclaimed in disappointment that it is not opened. Isebel, their regular, immediately pointed out that it is indeed opened. I have mistaken it to be closed because the bistro is hardly lited and with the large potted plants outside, I didn't see that there are people inside. (I am thinking they are trying save either the world's resources or their electric bills... Hee Hee)

We walked in and immediately you can feel the ambiance is very different from other restaurants. The place is very tranquillité (quieter than some libraries, I think) with soothing music playing in the background and plus the "hardly lited" effect, you might mistaken that you have stepped into a spa instead of a restaurant. The cook, plus owner, plus waitress greeted us or rather Isebel warmly. She too spoke (funnily enough) in a very soft manner like a librarian and informed us that menu is on the blackboard.

As we had heavy lunch that day, Oreo and I decided to share something that we have not eaten before, the apéritif - foie gras (single portion, $19) and confit de canard ($28) to try it out. Isebel has been craving all day for cous cous, ordered their main course - cous cous avec agneau, poulet et boeuf ($ 28). The cook, plus owner, plus waitress then proceed to cook our order at the open kitchen.

While waiting, I start to think that the place is indeed quite amazing and very french. I have read sometime ago about french dinning. Everything is done unhurriedly, drinks and bread are served at a somewhat slow pace, time seems to stop while you were there. It is a very good place to chat and have your dinner properly.

There are no crowds queuing outside to worry about that you have to finish your food fast fast. There are no one near to hear your conversation, no people at next table staring at your food. You can take your own sweet time to saveur every morsel of food. (Main reason why french are not fat...) As there are not much customers, it is like having the restaurant and the cook all to yourself !

Oui, c'est la vie.

Pan-seared Foie gras with berries' vingrette

Ever wondered why Foie Gras, Truffles and Cavier is known as the french food trinity? I haven tried the rest, but the taste of foie gras is really really good. The taste is very unique and I cannot compare it with anything that we taste before.

Foie gras is actually fatten goose or duck liver, but it does not taste like liver ! Because it is pan-seared, it has a very crispy crust outside. The texture is very custard-like and buttery, a bit similar to chawamushi, tender and melts in your mouth. The taste which hardest to descibe has no goose or duck taste to it. It is slightly sweet and has a rich butter taste but minus nutty flavour you get from it.

Le Troquet accompanied the foie gras with greens and aged vingrette is a good combination. The vingrette not only enhance the flavour, it also seems to curb richness of the foie gras. Sorry animal rights people. I do know how foie gras are produced, but I have to say they tasted heavenly!

You should have seen how clean the plate was as we mopped up the essense of the foie gras with the remaining bread ! 此物只该天上有！

Main Dishes

Cous cous avec agneau, poulet et boeuf ( Cous Cous with Lamb, Chicken and Beef) comes with vegetable stock. The cous cous tasted light and fluffy with a light buttery taste is not bad. However, the accompanied meats are not really outstanding. Not sure if they should taste that blend.

Confit de canard is simply duck fried in its' own fat. It is one of the famous french dish. The skin of the duck drumstick is fried until crispy. When bite into it, the fats of the duck will oozes out giving it a nice flavour. The meat however is a bit tough.

Not sure if this is how the french like their duck cooked, I have to say it is an aquired taste. To chinese like us, I think the meat taste like the lean part of 烧腊档的烧肉, which is a bit salty to be eaten on it own. Just like Oreo, how we wish to have a bowl of rice and cha xiu sauce while eating it. Hee Hee. Btw, just to mention, the potatoes was slightly undercooked. :(

Verdict:

I am a french food newbie, thus unable to comment on how authentic/good the food is, but Le Troquet has been recommended by many books and magazine. It has also won quite a number of awards, therefore I believe their food must be of some standard.

The ambience is very good though - very private. Good for first date and dating couples since it is quite romantic and couples who cannot be seen together since location is quite secluded and there are not much people. :P

Location:

Off Balestier Rd, next to 326 Tau Siah Pia (another famous shop) which is next to the Balestier Guan Yin Temple. (Go early and search yourself, bring a torchlight though if at night)

Discount:

ABN credit card get 10% off if spending is over $100 dollars. Passion Card owners get 10% discount too.

Website:

Amazingly, they have a website - http://letroquet.sg/ !!!

压抑的年代

那是个压抑的年代。

第二次世界大战期间， 以亚洲国家和亚洲人应该团结起来对付和抵抗美国与英国的势力为借口，当时比较先进日本以强暴和残酷的手段占领中国和几乎所有的亚洲国家。为了证明被占领的国家都已归顺于日本帝国，当地的人们已经恢复了战前的日子，日本委派了当地人成立“临时政府”。 这些“临时政府”的官员其实都是汉奸。

那段时期，人们的生活贫苦，天天活在恐惧当中。 当时，他们的爱国情操高涨，人人都尽量出钱出力为国家出一份力。有能力的年轻男子都自告奋勇到前线抗战，没法打仗的文艺份子则负责募款盼望能够以自己微薄的力量救国。 一群天真的大学生策划了一次的刺杀活动，目标是其中一个“临时政府”的官员 - 易先生。

压抑的王佳芝

战前，父亲带着弟弟逃到英国去，留下她一人在中国。 父亲曾答应会接她到英国同住，但一直没有行动。 父亲后来通知她自己已经结婚了，但是没有钱接她过去。那是她第一次被遗弃。

她到香港读大学期间，在好友的怂恿之下，参加了话剧社。在成功的办了一场抗战话剧的大学生们，决定策划一场更加实际的抗战计划，刺杀刚好在香港的汉奸易先生。王佳芝在同学的怂恿下答应参与，伪装成麦太太接近易先生一家，目标是要色诱易先生以便行刺他。 为了那次计划，她牺牲了自己的贞操。可惜刺杀计划没落成，易先生一家搬回了上海。 她受到了打击，失落的回到了上海。

一年后，话剧社的同学找到了她。这一次，他们不再是没有目标，幼稚的策划刺杀的大学生。他们当年的策划被一个抗战组织看在眼里，决定要故施旧计让麦太太引易先生上钩。她成功了得到疑心病重易先生的信任。

压抑的易先生

当了日本帝国成立“临时政府”的官员的易先生其实每天都活在恐惧之中。害怕别人刺杀他，所以他不相信任何人，不能和任何人分享他的心事， 不愿让别人看到他在想什么，所以他始终一个表情。他非常的压抑。

他觉得装难搞的麦太太很有吸引力。她是唯一看着他眼里没有害怕表情的人。这种得不到永远是最好的刺激，让他对她感到倍加有好感和迷恋。在麦太太的面前，他才有了自己还活着，自己是人的感觉。

"鸽子蛋" 的转捩点

他特地为心爱的麦太太买了一颗钻戒， 心细的他不知道她会喜欢什么，所以要她特别去选喜欢的钻石。那六卡拉的粉红钻被王佳芝称为鸽子蛋。 原本要在取钻戒当天刺杀易先生的王佳芝，在临门一脚放弃。 她不忍心杀害对她一网情深和非常信任的易先生下手。因为她虚情假意对待的易先生竟然是最关心和疼爱她的人。

刺杀行动失败过后，她不知所错。利用她来刺杀易先生的那班同学，始终没有出面相助。她在人群中徘徊, 那是她第二次的遭到遗弃。 最后决定回到易先生给她的寓所，因为她觉得那里才是"家"。可惜，她始终没回到"家"。

"戒指不是我的"

被背叛的易先生最后并没有出手救王佳芝。但是为了王佳芝，他流露了从未有的人性脆弱的一面 - 伤心和不舍。

他爱上了王佳芝。。。

写词 - 星光

我曾经一度很迷音乐，听很多王菲的歌曲，所以会想像自己也会写词。(对，可以笑我，但我不介意。：P) 以下便是我几年前写的，但未完成的作品。我一直没有灵感，不知道怎么写完它。。。

多么希望是你身边的她
靠着你的胸膛 数着天上的星光
听着你的心跳 慢慢睡着
一切似乎变成了永恒

不需要任何言语来表达爱意
只要你的目光或是一个拥抱
有你在我身边那种依靠
沉默也可以是千言万语

这首词的灵感来至王菲的一首广东歌-平凡最浪漫。我很喜欢那首歌的感觉，尤其是歌词是由林夕写的，非常的有意境，很浪漫。

平凡最浪漫 - 林夕

平凡地与你 看看电影
甜蜜处与你同和应
听主角倾诉彼此心声
已制造了这夜那温馨

然後你再带我去探望晚星
情没有细说仍然动听
两心已彷以紧勾於一起
浪漫处由清风去做见证

情愈简单 一切竟愈美
每点温馨 纵感觉轻微
却正好一分一秒心里面堆积
也许为了这样我愈喜欢你

情愈简单 一切竟愈美
每点温馨 也感觉新奇
徘徊在你与我的靠倚之间
多麽清脆 教人心醉

长夜空中飞

情愈简单 一切竟愈美
每点温馨 纵感觉轻微
却正好一分一秒心里面堆积
也许为了这样我愈喜欢你

情愈简单 一切竟愈美
连旧笑声 感觉也新奇
就让这温馨再响遍这一刻
多麽清脆 教人心醉

长夜空中飞

Donut Factory - Donut with an Empty Heart

Donut Triva - Do you know Madonna work at Dunkin Donuts before she became a singer?

After work, went to the newly opened Donut Factory with colleague, Oreo to take a look.

I was told that Donut Factory is the authentic donut outlet that attracted a lot people to queue for hours for some of their fares. The outlet was painted white in colour with great ambience lighting and beautiful seats. It really seem very different from the two donut outlets that I went to before. I was pretty impressed by the way they greeted their customers. Once stepped in, they will greet you with big smile like how they do it at most fast food or Japanese restaurants. This already score points with me on the first impression. I really do feel that their service was also much much much better than the rest, in fact it was so good that I think a lot of restaurants can learn from them.

Actually, we didn't really plan to buy anything, but just curious to take a look. However, at the shop, staring at the beautiful donuts, one can't help but wanted to try their donuts to find out why people are willing to queue up for it.

However, it turned out that it wasn't really our day. Both of us had practically no money left except some coins in our wallets, so a bit unsightly, both of us dugged out coins to share one.

And yes, out of curiousity again, we brought one donut to share. Ahem, erm... I did say I am not going to eat another donut again, but well, I shared with Oreo, not really eating one whole by myself.

We stood there starting at the menu, trying to decide what to order. Hmmm, all looked and sound still very sweet for us, so sinfully we settle for a tangy one - Chocolate Heart With Lemon Cream.

Eagerly to try, we took the donut and sank onto one of the seats to try it out. With a knife and forks in hands, we happily tear open the bag, divided the donut into half. The divided donut become messy as its chocolate coating is still wet. I stared at the donut and noticed that something is missing.

I asked Oreo: " Hey, this is the chocolate heart with lemon cream donut right? "

Oreo answered while cutting her portion into bite size mumbled :" Ya... why?"

I stared hard at the donut, said :" Erm, but there is no cream... it is empty. Is it correct? "

Oreo, with the "can I just eat" face said: " Ah! Must have cream meh? Is the lemon in the chocolate? Then how? Never mind lah, we just eat first, tell them later. "

I looked disappointed but don't know if the cream should be inside, insisted :" But we would not know if we don't asked. What if we finished and there should be cream inside? Who will believe us?"

Oreo smiled with eyes on her bite size portion:" So how? Can eat first? "

I stood up and asked one of the staff who happened to be their manager.

Me: " Sorry, I brought this Chocolate heart with lemon cream donut, should there be lemon cream inside?"

Manager (looked concern) :" Yes mdm, there is lemon cream inside the donut, yours didn't have? How many have you ordered? I give you another one... "

Me (trying to stop him): "Erm, no need really, I just want to find out, that is all ~~..."

Manager (Hand me another donut) :" So sorry mdm, here you go. "

Me (look embaressed) :" Huh... erm Thanks..."

Manager (Smile) :" Never mind, Just take. Thanks ! "

Actually, I just wanted to find out if there is cream inside. I don't really want them to compensate me. Their donut is nicer than the rest, soft and fluffy inside, but still too sweet for me. Not really something that I would like to buy again, although I do appreciate their working attitude and services.

What are the odds of getting a filling-less donut? They are all man-made... Could it be a sign - an empty heart ... Hmmm...

Sick Trend and Defination of Fun

These three animals from UK asked the 67 year old man to ferry them in his trishaw. The poor old man had to cycle all three of them in his small trishaw for some distance. These three "insensitive" animals filmed the whole process of the ride and even uploaded it on youtube as they thought it was funny. The footage embedded below show them laughing and humiliating the old man throughout the ride.

After having enough fun, the animals later went off in a taxi without paying the old man a dollar. $10 SGD is only like $3.30 British Pound and they cannot even pay him that for his "camero" in their footage.

Later when interviewed, one of the animals only acknowledged that they are being insensitive, but not bullies.

I agreed. How can they be bullies when they are not even human?

Nowadays, there is this sick trend and defination of what is fun and funny. For example, there is this show on cable where young fools dare each other to do a lot of silly pranks and dangerous stunts for the sake of making each other laugh. There are no meaning at all in the show, neither can I spot any entertainment value in it, but young people just love it. It has become so popular that they even produced a movie on it.

I don't understand why bullying people, especially the old, weak or young, can be fun. I just don't understand why inflicting pain on oneself or others can be funny... ...

Are they educated at all? Are they humans at all?