: : Asian Vegan anyone? : :

Dennis, a long-time fan of this blog, has put up his own blog about Asian Vegan food. I'm impressed. Seriously.

Great work Dennis. I love the way you arranged the food. Can I be invited to dinner?

^_^

: : Mooncake Festival ~ Carpenter St. Part III : :

The sign enough is enough to tempt me...



Tenggiri is mackerel. I think. Siao Bee is pork dumplings.



I even caught the steaming effect.

Drool people drool.

Sadly to say, I couldn't quite taste the fish. Only tasted the pork.

: : New Foodie on the Block : :

Pinkcocoa has joined our little foodie-goodie neighbourhood.

Check out her blog at PinkCocoa Tabetai.

: : Mooncake Festival ~ Carpenter St. Part II : :

Strolling along Carpenter Street last Sunday, Granny and I found a little stall still making kantong using the traditional method of making shaven ice.



It's a block of ice on a wooden stand that has a blade with a serrated edge in the middle. Click here to view a video demo of the man at work.



And this is the kantong @ sweeten iced-stick. Nice to eat while weaving through a crowded area. Everyone is making way for you because they do not want their clothes to become sticky. Hee hee!

Granny : Aiya! It's not a ball! Also, not as good as the one in Penang lah!

Lucia will be most happy at the above statement. As well as Panda. :)

Happy Lunar Day everyone!

: : Jelly Mooncake ~ The Taste Test : :

And it was good. Seriously.

Not too sweet. Firm yet soft to the touch.

Yummy.

Last day of the Mooncake Festival at Carpenter St. is tomorrow all.

Think I'll get some more for friend and family.

: : Yippee! : :

I got my promotion. Yay!

: : Mooncake Festival ~ Carpenter St. : :

Something new this year.





Jelly Mooncake.

Colourful, no?

The festival ends on Tuesday so hop on down there fast if you want to buy some foodstuff or lantern gear.

: : Hair Salad : :

I went to colour my hair since I haven't done it since December. Amazingly, my hair got treated with a Hair Salad : Nutrients Treatment.



And I came out of the salon with hair giving off the wonderful fragrance of ...






...strawberries.

: : Happy Food : :



Do you realise that happy food are always decadent and unhealthy? Well, most of them anyways. Take this Fried Ice-Cream from Hot Seat, Padungan.

The picture was a bit spoilt by the fact that my instantaneous reaction of digging in first before realising that I should be taking the picture!

: : Cowie @ bing! : :



Cowie was craving for some brown sugah one day. She he (I think it's a she but I could be wrong I'm wrong. It's a HE. No udder!) jump and jump and jump but couldn't quite reach it. Then she he started to push against it until it finally fell down.



Unfortunately, it didn't quite agree with her him.

Photos taken at the Kuching Bloggers Meet last Sunday.
Cowie courtesy of Azreen.
Chocolate chip cookie courtesy of bing!
Idea courtesy of Bernard (unfortunately, no blog ok, has blog. :) ). Also responsible for giving me the tip that kacangma is actually a type of hemp.

: : More Food Blogs : :

Some new blogs that have the food theme on them.

Knife Skills ~ a chef in training : From journalism to the chopping board. Taking the plunge alrite.

kitchen conference : A blog to talk about other food blogs.

tinyfork : Small cutlery with huge food dishes.

: : A little bit of dough plastic: :

Finally! PayPal accepts now monetary transfers to Malaysia. Took some time, mind you, considering that they blacklisted Malaysia since last year.

If you feel like using that little bit of plastic i.e. credit card, in helping to maintain this site, please click on the button.

Thanks for your support all these while!

: : Takeaway Laksa : :

In Malaysia, we do not have those fancy takeaway cartons found in the USA. This is how a takeway laksa looks like all bundled up.



Cheap plastic packaging.

Pros : light and easy to carry as a little string is wrapped around it and acts as a holder.
Cons : You know what will happen if the bag breaks. Cleaning up laksa soup is no joke.



But! Once open and served properly, still looks like the real thing no?

There can never been enough laksa pictures on mum-mum.

Ever.

: : Major Blunder : :

Oops! Oops! OOPS!

Forgot to put in a critical ingredient into the Kacangma Posting. Have already rectified it.

On another note, for those who cannot take alcohol, you can omit up the samsu and put in more ginger juice + paste. :)

: : cookingforengineers.com : :

I like this site. The cheatsheets for the recipes are so darn cool and easy to follow. Check it out.

Thanks to the Cooking Engineer and Minishorts for the headsup.

: : IMBB 8th ed. ~ Lift your spirits high! : :

UPDATE : I forgot to mention one very important ingredient!! Argh!! The beging @ MSG to put in!

Phew! After such an extremely busy day, I finally had time to sit down and blog a posting for the 8th edition of IMBB (Is My Blog Burning?) hosted by Donna. The theme this time is : LIFT YOUR SPIRITS HIGH!

The posting below is a Sarawakian favourite dish for cold rainy days as well as for mothers recovering from giving birth to their child (known to eat buckets of it during post pregnancy period for at least a few months!). Granny makes a mean dish i.e. she pours in a lot of samsu @ hard liquor for Chinese cooking. So, here is how to make a delicious dish of kacangma.



First, Granny cut the ginger into strips and started pounding them using a pestle and mortar. She then squeezed the juice out of the ginger paste. Here, you can see that we got quite a fair bit of juice out of the ginger. Granny mentioned that it's because the ginger is from China. Local ginger doesn't produce so much juice. We saved the juice and paste for making the soup later on.



The liquor : Chinese samsu. This portent stuff is used for quite a number of Chinese cooking and is extremely strong. Something similar to tequila and vodka but with a rough taste to it. And this is the amount of samsu we used for one entire chicken.



One whole chicken cut into pieces.



Now comes the part for cooking it. The ginger paste is first fried until it's dry. Do this under a slow fire as not to burn it all up. Once the paste is dried, take it out of the wok and put it aside. Some folks used sesame oil but that's the only cooking oil you can use to make kacangma. Do not use any other oil for cooking this dish as it will not taste nice afterwards.



Next, under a medium-sized fire, the chicken is cooked until all the water comes out of the meat and has completely evaporated. Note that while doing this, keep stirring the chicken as not to burn it or let it stick to the wok too much. Again, no oil mind you. Do this using a wok to bring out the chicken flavour. Cooking it in a pot will not be the same.



Transfer the chicken into a pot and add in the ginger juice as well as the ginger paste. Mix it all up together under a low to medium sized fire. The fire must not be hot enough to burn something!



Now, add in the kacangma herbs. Note that the herbs were prepared in advance. The herbs are stir-fried dry to remove the water and make it more crispy. It is then pounded into powder form using a pestle and mortar.

Some samsu @ hard liquor is added at this point. You can also use brandy to make this dish but I would recommend a rather good quality brandy if you want to do this.



A little bit of water is also added into the pot. It is then left to simmer for about 30-60 min until the chicken is cooked.



Once the chicken is cooked, add in the rest of the samsu and let it boil for awhile. Also, add in some MSG into the soup. Salt is not added as it gives a very distasteful taste to the entire dish. (Was on strict orders to put this part in from Granny and I forgot!) This last part is to give the soup a slightly stronger samsu taste to it as alcohol will start to evaporate during the boiling period. If you look closely at the picture, the herbs have also settle down towards the bottom once it's been completely soaked in the soup. The samsu also penetrates into the chicken so it tastes quite good.

Now, a little bit of information about kacangma. During a blogmeet today, someone mentioned that it's actually a type of hemp i.e. marijuana. Wow! So that means that everyone is eating this thing! Well, it's not the marijuana that people smoke but rather, it's from the same family of plants. The name of it is Leonurus sibiricus.

Digging around a bit tonite, here are some information regarding the herb that is commonly found everywhere in Sarawak. It's either packed into plastic packets at shops+supermarkets or glass bottles.

Reconfirmed Experiences :Leonurus sibiricus & Leonotis leonurus by K. J.Buzz
Leonurus sibiricus "marahuanilla"
Leonurus sibiricus (Marihuanilla)
More links from a Google Search

Now remember, this is not cannabis but rather, it's from the same family, just not the same species. In fact, in most of the articles above, it is said that it is known as the Chinese motherwort and used for relieving pain.

As for the kacangma dish, I'm not sure whether the pain relieving effect is from the kacangma herbs, the alcohol or the ginger itself. However, it's a dish that Granny and I are careful not to have too much because the samsu can seriously make one more than a bit tipsy.

Granny : Remember ah! Don't eat too much ah! You're driving ah!

This dish is found in many hawker stalls selling herbal soup. Mind you, they do not add in so much liquor or herbs into it so you're going to end up with a milder version of it.

Granny : Eh! I tell you ah! Last time, I put in only samsu and no water loh! Strong oh!

I shudder at that thought.

: : Granma's Handmade Noodles : :



This took place last Saturday after I visited Sheh Hwa at the hospital. I had lunch with my Dad and Auntie Mimi at this new place called Granma's Handmade Noodles at one of the new shoplots at 3rd Mile. It's located just before the Ong Tiang Swee Road turnoff.



One sign of a conscientious coffee shop owner is the fact that the utensils come sterilized in hot water. Here, they put it into a big mug but it can also be put into a small bowl of hot water.



My aunt had a bowl of the fish noodles. Apparently, this is a dish commonly found in West Malaysia but not in Kuching. And yes, there are some fish meat in the noodles to make it extremely tasty. Notice the use of a claypot bowl to keep the soup all warm throughout the entire meal.



As for Dad and myself, we both had a bowl of bak kut teh @ spare ribs tea (That's a direct translation. The actual meaning is herbal spare ribs soup). It came with a soup filled with tauhu @ soyabean curd, strips of belly pork, spare ribs and some intenstines (yep, pig guts). And yes, it definitely tasted like the bak kut teh in West Malaysia. Note that the local Sarawak version of bak kut teh tastes very different.

That's all for today. Cheerio all!

: : Frenz = Frenzship : :

I got this in my mailbox today. Memories of childhood days floating by. Whoever did it is good. Love it!

: : What do you see? : :



3 aliens.
Hail earthlings! We come in peace! Please do not eat us!

3 cute beings with liquid eyes.
Ooh!! It's so cold!!! Keep us warm, pretty pleeeeeasssssseeeeee!!!!!

3 family squid members.
Hi! I'm the Dad and these are my babies.

: : Potential Toy : :

I'm in love.

It's worth it. But I do hope that they fix the trigger button. My Sony DSC-F77 gave out after 5000 shots. The half-depress mechanism must have worn out somehow. That's my pet peeve. They should also put in a function to take multiple photos. Very handy feature.

Wonder whether there's any chance for me to try out one of these things? Probably not. Sigh. That's the problem with being stuck on an island.

Then again, I get to live on a tropical island with a coconut tree in the backyard and have broadband connection. And no, I do NOT live in a hut.

: : Peasant or Bohemian : :

I am a peasant. Or a bohemian.

Depends on how you look at it.

I prefer the term peasant.

If you're still lost, click on the link and read the comments.

: : 2 updates : :

Blog Meet on Saturday 19 September 1 pm at The Joint.
If you're a blogger and are interested to come, please do come. Do drop me an email if you're coming.

Mum-Mum will be offline.
The host server will be disconnected at 12AM EDT on Saturday September 25, 2004 and reconnected by 7AM EDT on Saturday September 25, 2004. So, please do not be alarm if you are not able to view the website. They are moving the data center to another location.

: : Magenta : :

In my attempt to make Steph FAT on the night that we went to bing!, we went for desserts at Magenta located at Jalan Nenas (Pineapple Road). The temptation for creme brullee was just too much although, mind you, I've never tasted a creme brullee that is defined as excellent in another person's eye/mind/tongue. So, I decided to take the globe-trotter to taste some.



We decided to have a slice of mango cheesecake to go with the creme brulle. Both were satisfactory although the cheesecake was a bit cheesy and the creme brulle a bit creamy. Still, we polished it all off with a bottle of red wine. Think it was a bottle of Merlot.



As the night went on, we ordered some fries to just tie us over until it was time to bedtime. This is the little kiddy portion.



I thought that there was some lemon pieces in my glass of water but it turned out to be just ice shavings. Talk about being tipsy. Then again, this was even before I had a bottle of wine! I'm pathetic, I know.



We also had an elderly feline hostess(?, could be host) who kept us company for awhile.

Well, that wraps up the night that we first started off with bing! and ended up at Magenta instead. Good conclusion for the nite.

Oh wait a min. After that we went to Seattle Coffee to get rid of the sweet taste in our mouths. Suffice to say that I left my camera in the car, hence no pictures. :p

: : Replies to Various Comments Recently : :

Terrible day today. There was a problem at Stampin area in Kuching connecting to Streamyx which threw my connection in Tabuan Jaya way off that I was crawling like a turtle. Amazing that I managed to get the new layout up at all. BTW, the layout is from tart graphics.

Ok, this is not an exhaustive list as my brain activity isn't what it used to be. So, to reply back the various comments lately :

adam's and sara's mom : sorry about the charity do. In the end, I got caught up with work (shameful excuse) that I didn't blog for 24 hours. I must do it one day. Will plan ahead on how to do that. And yes, there is a great halal version of Sarawak Kolo Mee at a quaint cafe called Chilli Peppers (spelt that way and not Cili Padi which is another restaurant). There are 2 outlets in Kuching : one in town center (which I heard wasn't very good but I haven't been there myself) and the one at King's Center (the 1st branch that opened up that I used to frequent regularly for lunch last year and ended up with many postings on mum-mum). The King's Center outlet has a halal version that taste exactly like the Chinese version minus the pork. It comes with char siew chicken @ sweetened chicken strips, minced beef and fish balls.

Cooking Engineer : Spaghetti Bolognaise? It's been around for awhile although I might have spelt it wrong. Alberto may be able to tell you more about the history of it and how it fits in the Italian cuisine scheme of things. I think he blog about it awhile back. Check out his blog.

Dennis : Well, I will say that Ipoh is quaint in it's own ways. I didn't stay long enough to see whether they had any places like bing! but the traditional Chinese cafes and restaurants were an eye-opener for me. In Kuching and Miri, we don't have such shops anymore. Beautiful ambience comes in many different ways. For me, as long as it's quiet, I'm happy.

Oh yeah, my guest at bing! was none other than the artist that drew Charlie-the-sheep, Steph of Dandruff fame. She's in Tokyo at the moment, having a ball I'm sure. Check out the modern decor that she took at bing!

: : New Layout : :

Well, thought it was time for change from the watermelon look. Like it? I do.

: : more on bing! : :

Taking a look at the stats for the blog and realised that there's a lot of links that I have to put up. Gulp! Being away for more than a month kept me outdated of all the food bloggers and other-themed-bloggers out there.

However, a lot of folks seriously love bing!. ihafnoballz's review on my posting kept me laughing for awhile. Looks like the owner is one of the many attractive factors of the place. And yeah, I was more than a bit tired when I wrote the posting. Could have been better. Put it this way, I now have a reason to go there and put up a better posting.

As for the place being small, I prefer to use the term cozy. But agree on the fact that some people can be loud. Heck, living in Asia, one has to put up with all the noise everywhere, even in 5-star restaurants. Now I understand why iPods are so good, keeps out the other noises.

Anyway, please do drop by bing! It's better at night and the ambience is more soothing. And, if you ask nicely, you'll end up getting quite a few namecards from the people who work there, including the owner! ;)

: : Chestnut from China : :

I got this in the mailbox today but wasn't sure whether they were emailing it to me or it's a mass spam out email.

Dear Sir/Madam,
Greetings from Beijing China Prime Business and Trade Co. Ltd. We Manufacture high quality chestnut products. Hope that with your kind help our products can get access into the Netherlands. The chestnut we produce is known as Eastern Beijing Chestnut or Tianjin Chestnut. It's exquisite, bright-colored, delicious and contains lots of nutritive compositions; it also boasts of the characters such as plump fruit, easily skinning endocarp, strong glutinous qualily,sweet taste and medicine functions.It is honored as“Oriental Pearl of Food" in international market. Our series of products include Fresh Chestnuts,Frozen Peeled Roasted Chestnuts,Peeled Roasted Chestnuts in Sachet,Chestnut Mash,Chestnut Paste,Chestnut Pollen Slurry,etc. We have passed ISO9001 & HACCP certificates with sanitary index up to international standards. Chestnuts are grown worldwide, however Eastern-Beijing Chestnut enjoys the best quality due to its specific geographical location & climate.

For more information please look into our website: www.huabiz.com Now is the time for this year's harvest of Eastern-Beijing chestnuts.

Looking forward to your early reply and pleasant cooperation!
Kind Regards, Arthur Guan
International Customer Manager China Prime Business & Trade Co. Ltd.
Tel: +86 10 65707961 Fax: +86 10 65707963
Web: www.huabiz.com
Email: info@huabiz.com / international@specialchina.com

Well Arthur, I'm sorry to have to tell you this but the only thing that I can do is post your notice in the blog. However, if you're looking for business ventures internationally, why not try Google Adsense?

: : Square Meal : :



I'm a little bundle of Sarawak Kolo Mee Pok that was suffocatingly wrapped in a plastic wrapper and further smothered in a newspaper to look very squarish.

Oh the indinity of it all.

My imagination is running away today.

: : The Cooking Engineer : :

Oh my. Someone in the fellow profession.

It's pretty easy to read through the blog and the pictures are very tempting. So do not be so worried about an engineer writing a food blog. Cooking is not only an art but a science as well.

And would you believe it, from Sibu as well.

: : News : :

Another food blogger who is from Kuching but living in Japan. Have a read at fish fish's place.

On another note, my cousin Sheh Hwa is flying from Miri to Kuching tomorrow with my Dad. She had a slipped disc today and needs to seek treatment in Kuching. I think it's because there's no MRI machine there. Oh well. Hope she gets well soon. Will be seeing her tomorrow. Dad will be keeping her company over the weekend while her parents are away for the weekend on a course. Me, I'll be keeping Dad company, of course. It's a given alrite.

: : bing! bing! bing! : :

As promised, the posting on the new hot spot in town : bing! Not only was it a new place but I was having dinner with a fellow blogger who was one of my first few readers. Bear in mind that we've only chatted online for about a year but never met until now. So, I wanted to take HER to a place which I've been itching to go for awhile. And we ended up at bing!



I loved the place as soon as I step in. It was hard to not stop and gawk at everything. Yeah, Wena is so sakai @ a fool, gullible. LOL! The ambience and the surroundings were amazing and heck, I loved the bare wall. Not to mention the lights. I couldn't quite capture the actual effect but if you were to look closely at the reflection in the background, that is the actual light effect. Nice, eh?



While I had a boring glass of Coke, SHE ordered a latte. And it came dressed up! Oh, you can also find Flat White here which is a popular coffee drink from Melbourne, Australia. Apparently, DE ONLY PLACE in Kuching to find Flat White.



We decided to share our dinner meal. First on the list was chicken salad. I love the salad sauce and it tasted very refreshing with the fresh mushrooms. Not too heavy either.



We also shared a bowl of spaghetti bolognaise which came with a small dish of salsa sauce! Yummy! Actually, I forgot to take a picture of it (which is pretty normal) so this is the showcase meal.





I couldn't decide whether it was the picture I adored or the backdrop a.k.a. bare wall. SHE was amused that I was totally fascinated by the wall. You just have to be there. The picture shows the members of a Chinese Opera troupe putting on makeup for showtime. Nice.



Now, please say Oohh! and Aaah! at this point. Instead of water overflowing from inside the bowl, it was flowing from the top down. There is just something soothing about running water that makes one just sit back and relax.

Wena is very sakai yesterday. Remember that.

bing! is located in Pandungan, just nearby to the Everrise Supermarket. You can't mix the huge orange circle. If you do have problems, here are the address details :

bing coffee company sdn. bhd.
no. 84 pandungan road
93100 kuching, sarawak
Phone : +60-82-410 188
Fax : +60-82-259 188
Email : info@bingcoffee.com

Guess what the next picture is!

: : bing! bing! : :

Ok, I'm a bit snookered tonite on a week day so suffice to say that I am not posting anything other than the fact that I met up with one of my earliest blog readers other than family and we had dinner together at a wonderful restaurant-cum-coffee-place called bing! that was totally relaxing with wonderful ambience that relaxes the mind and body totally with great food and wide varieties of hot and cold beverages.

Having said that, Mr. XX Chromosome has also blogged about it last month so I leave you with a link to his tantalizing and eye-stimulating pictures taken by him in broad daylight whereas I took it at night. We complement each other's postings.

Well, once I get mind up anyways. So, enjoy his read!

p.s. I didn't see any green bananas.

: : Let's goto Texas! : :



When in Texas, eat this! BBQ spare ribs! Now I know the secret! It's using dark beer as part of the marinade ingredient. Having said that, since we could not find any dark beer, we decided to use Guiness Stout instead. And it work! Gosh, did it ever work! I owe it all to Gwen for telling me how it's done.

Gwen : My butcher in Taman Tun is hilarious! He only let me buy 10 pieces of spare ribs. Why? Said that the rest were poor quality and not good. Haha!

Now, Yce was asking me how I took such good pictures. I don't. It's a lot of editing, editing, editing. Here's an example :



This is the original photo. What I did was to crop it until the subject matter filled the entire picture. In this case, it's my nephew Tidan hard at work in the kitchen. After cropping it, I adjusted the brightness and contrast. Also, having taken a big picture of him, I sharpen the picture. After that, it was resizing the photo to fit the blog.



Voila! It's done. Looks good no?

: : IMBB No. 8 : :

I haven't been taking part on the last 2 IMBBs. Put it down to FORGETTING to check other people's blog to find out. Doh!

Anyway, the latest one is No. 8 : Lift your Spirits High! The hostess this time is Donna Marie Zotter of There's a Chef in my Kitchen. I think I know what to do.

Hmmm...another thing that we should do is really start a mailing list to notify folks of the next IMBB. Digging through a lot of blogs is not exactly easy.

: : Badminton : :

Phew! Feeling a bit tired today after the inter-dept badminton match. Needless to say that I'm badly out of shape.

Will post something tomorrow.

: : Shiok Food : :

Cleaning up my mailbox today, I found a letter from Madhu Menon and his restaurant called Shiok ~ Far Eastern Cuisine. Went to the site and found more interesting reads. I love the dishes with the logo on them. Pity that it's in Singapore. Darn! Not much food choices in Kuching, irregardless of my postings.

Then again, I live with Granny. Nuff said.

Anyway, do visit the site and if you end up there because of reading this, please say hi to the chef for me. Cheerio!

: : Pizza, a Square Meal : :

Yep, it had everything in it : greenies, meat and carbo. My sister-cousin Gwen made it for me and her sons during my recent trip to KL. It was done in a jiffy and I forgot to get the pizza bread-base recipe from her. What she did was bake the base in the oven for awhile until it's crispy.



Once the bread base was done, she added in a layer of tomato puree on top and started putting it layers of sausages, pepperoni and green capsicum. For the sausage, we used the ever popular Ayamas sausage that had cheese inside them. Yummy!



Now we musn't forget the cheese no? Sprinkled liberally, it was enough to make our mouth water.



Ah! The final meal. Not bad eh? It was very very nice and between the 4 of us, we finished the whole lot!

On top of that, we also had BBQ ribs but that's something for tomorrow!

: : Benjamin Christie's : :

Guess what pop up in the mail today? A link exchange request with Benjamin Christie. Pop over to his site to get updates. Pity I can't watch the show since it's only showing Down Under or maybe in Singapore, since it's on ABC Asia Pacific.

Enjoy it folks!

: : Stinky Bean : :



Action
Eat the above concoction comprising of chilli paste, prawn and petai beans. Flavour is salty, spicy and sweet. Beans are crunchy and a mild sweetest taste.

Body reaction
Extremely ... errr... flatulance as well as strong odour when discharging liquid waste a.k.a. urinating. Hold breath!

No pain no gain, baby!

: : I'm a part of a Salad : :



Malaysians are not a cultural meltingpot because a meltingpot signifies that everyone melts together and blends in. I prefer to refer to our community as a saladbowl. Notice that each ingredient is still recognizable as an invidual and yet, comes together to make a wonderful dish.

This was a statement that I heard today about Malaysia's independance. I agree with him although I'm sure he meant salad rather than the bowl. The pic is old but the salad remains forever fresh.

Happy Post Merdeka day everyone!

: : Southern Bakery : :

Speaking to a friend online over the weekend, reminded me that the Mooncake Festival was just around the corner. So, on my way back home, took a long detour to Southern Bakery to grab some mooncakes.

Think I spend over 30 minutes selecting what mooncakes to buy, making phone calls to Granny and then to friends and family on what they would like to have. At Southern Bakery, they were also having a promotion whereby one is entitled to a RM5 (USD1.31) voucher for every RM30 (USD7.89) spent. Suffice to say that I went a bit overboard and bought a lot of goodies for friends and family.



I like the box more than the tin or the mooncake.



And the invidual tins here were so cute. The colour didn't come out so well although the theme seem to be dating back to 1930s era.



Ok, so I went a little bit overboard. I would be stone broke if I bought mooncake for all my friends and relatives around the world!

Granny : Haiya! Why you buy so early one? Mooncake day only on 28 September lah! Doh!