Shogun, One Utama

Sorry, fang, for posting up this late. erm, hope you don’t mind. K?!

4th of February is one of my best friends, Ting Fang’s birthday. 2 of us, Ching and me celebrated Fang’s birthday in Shogun, Japanese buffet restaurant in One Utama. We love to eat and shop and eat and talk and EAT.

We were leaded to Table number 7, lucky number for our Ting Fang

The compliment Cheesy oysters for each person served by the waiter.

Sashimi as appertizer

A variety of sushi

Look at this, look at the birthday gal, Ting Fang laughed happily and took her chopstick and said ‘itadakimasu’

Birthday gal and me

We made this, waffle topped with ice cream

Wen Ching and Ting Fang

Me and Wen Ching

Macha ice cream. It tasted real green tea flavour and bit bit bitter. Not sweet at all. Love it very muchie.

Desserts - omochi and cakes

Starbucks, KLcc

Hooray, the final paper has just ended. That’s PNS- peripheral nervous system and I just don’t really like this subject as it covers physiology, pharmacotherapy, basic medicine chemistry and the clinical part. Part of it, I like only medicine chemistry part. Well, it is all over now and I have no idea what I have written for the paper. This might be due to the lack of sleep and I see blur blur screen in front of me now @.@

Alright, I am very happy cz back in my normal life now. Hehehe… now gotta blog on what I haven’t blog weeks ago.


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07 June 2007
Working for CityNeon on SMIDEX 2007, KLcc --- Day 4

Today is my forth day on my duty. My job for the final 2 days starts at 9am and end at 6pm. Phew, finally can go back normal working hours. For the first 3 days, I have to work for 12 to 13 hours daily. I was exhausted once I reached home at 10pm, slept at 1am and the next morning I have to wake up by 6am to prepare myself. No choice because KL’s traffic is always congested in the morning.

Gonna indulge myself with a bit pricey and special food for lunch after long hours work previous days. However, there is not much choice in convention centre and I can’t walk all my way into KLCC cz need to be back at the counter for duty. Instead, I take away from starbucks. Here is the take away of American Bake Cheese cake.

Looks yummy, taste yummy. Just a little bit dissatisfied… the cake is a bit bit dry and not as smooth as before. Or am I too choosy? It is still acceptable cz cheese cake is always my all time favourite.

Although this job is tiring and drive me crazy (sometimes), I find it is interesting. I’d learnt a lot in communication, handling situation, controlling over your emotion and stuff. Surely I will take up this kind of job again if there exhibition and they need temporary staff.

Ichiban Ramen

It is father’s day today. As usual, we don’t have regular celebration for daddy each year. We just hate it because all restaurants are crowded and the menus are always pricey on this special day. Instead, three of us (me and two of my brothers) went for a lunch. Three of us are Japanese food lovers especially my youngest brother. He always asks me to bring him to Genki Sushi, Oh! Sushi, Nippon Tei… but I always turn him down because I am too lazy to drive him out. Besides that, he is a very noisy person. Oh boy! He can talk non-stop-ly from morning till night. I just don’t know how to bear with him. When I don’t answer him (cz I am all the time paying ¼ attention to listen to him), I will be scolded by him. Sigh…

Here we are today… having a wonderful lunch (and finally, I got him—my youngest brother a Japanese meal)in Ichiban Ramen, the Japanese noodle house. I have come here for times and tired on various ramen. This is my first time coming with my brothers.

Brother opted for kimuchi ramen (RM 13.90).

I ordered hiyashi chuka (RM12.90) which is a cold dish of ramen topped with lots of seaweeds, carrots, egg slices, crabsticks, two tempura ebi (fried prawns)… I din have the chance to taste the ebi because they are snapped by brothers once my plate of ramen served.

Youngest bro selected fried rice set (RM 10.90) with fried rice, jap style fried chicken, miso soup, fruit, and green tea. I have no idea why he wanted fried rice since we are in the ramen restaurant?!

I like my youngest brother a lot. He is CUTE but very super extremely NOISY

Both my brothers are very good in food tasting. They have very sensitive taste buds. And when I asked them how is the food. They just told me not in their expectations. Very well, the food in this noodle house is not at my expectation either. The food tastes so so only. They can just fill up my stomach but can’t satisfy my taste buds. Sigh… this meal doesn’t really satisfy my youngest bro. he wants me to bring him to secret recipe again next week. *faint*

Pre-Post on my Work

I have worked for a week in Kuala Lumpur Convention Centre on the SMIDEX 2007 exhibition for the official contractor company, Cityneon. I had my great time there and found that this an interesting job. I learnt, communicate, make new friends, took meals with my colleagues, share jokes among ourselves… and even got scolded together. Kekeke. Anyway, I find things were fun and lovely. It’s Lovely to have such great friends and good supervisor. Besides, there were chances for me to try on food like lekor, ikan bilis, dried pineapples, local made chocolate… and lots of food from the small industries.

This is the pic I took on my final day.

Thanks guys, love you guys a lot.

Cassava Raisin Cake

I was in the kitchen again with my mum to create this wonderful cassava raisin cake (木薯葡萄干蛋糕) this afternoon. That’s the recipe we got from the newspaper and so happened that my aunt brought us a huge cassava, a kind of tropical plant. This time I was going to be an assistant to weight the ingredients and preparing the oven and stuff. As we needed only 250grams of cassava paste, we used the left over cassava to make the pan-fried cassava (煎木薯糕). In the end, we have 2 dishes made from cassava. ^.^

The freshly bake cake


Look at the texture and the colour of the cake, soft and fluffy in the golden yellow. The cake smell great as there are huge amount of eggs inside.

pan-fried cassava

Recipe for cassava raisin cake (木薯葡萄干蛋糕)

Ingredients:
Butter 250g
Castor sugar 150g
Eggs 6
Cassava paste 250g
Self raising flour 200g
Raisin 60g

Steps:
Beat the butter and castor sugar until white and fluffy.
Eggs are added one by one into the mixture.
Add in cassava paste and lastly the self raising flour.
Mix them up evenly.
Raisins are added before sending them into the oven.
Then, bake at 170°C for 45minutes.

Margarine can be a substitute for butter if you dislike butter.