: : Making Bak Chang : :

Ooohhh! How to actually wrap Bak Chang, courtesy of Teckiee of the Food Blog Eat First, Think Later.



The relevant post is here.

On a side note, Pascal has been chasing me to admit that what I posted up was not correct. Looks like my Granny got mix up with the Chinese New Year beliefs rather than the correct one which is the Dragon Boat Festival. Oopps! Ah well.

: : Sales Notice in Oz : :

My cousin is having a garage sale in Perth, Australia. So, if anyone wants some cheap furniture, electronic equipment, car (!!!) and other stuff, please drop her a comment in this blog.

Besides, it's a AUS$10 rice cooker! Ok, so it's a bit old but it's quanranteed to work for another 10 more years. National is a brand you can trust! Honest!

So, for parents and students and people who want to pick up a bargain, drop by her place in Perth Wollongong, Australia (so many typos these past few days).

Thanks eavies!

: : Update on the Bak Chang : :

Hi all!

I got a note from WJ about the toxic leaves on the Bak Chang. This was a resultant of the news alert put forth by the Chinese Authorities warning of chemicals in food to make the food look better.

Now to clarify further on the pictures. It's actually not as green as the pictures. The bigger changs are actually dark yellowish brown with a hint of green. Probably the smaller dumping is more green but even that was yellowing. When I adjusted the pictures, I didn't tone down the green hue.

Another thing to note is that in Sarawak, people here use a broad type of pandan (screwpine) leaves to pack the Bak Chang and not the Bamboo Leaves that is used in China and West Malaysia. Only the smaller one is actually Bamboo Leaves.

According to Granny, the type of Bamboo Leaves used in China for making the Bak Chang is a type of bamboo which only grows to a short height of approximately 5 ft tall. Here, it's Pandan (Screwpine) all the way. This explains why it's so easy to tell when someone has eaten Chang in the room : the smell goes a long way.

Anyway, all of us at home (me, Granny, Uncle Cyril) do not eat Bak Chang regularly. It's usually just around this time of the year. So, we're safe and sound here.

It's also worth noting to point out that the Chinese government has not said what actions that they will take against these hawkers. Now you know why I'm really hesitant to even visit China. Never know what will happen when I get there.

: : Bak Chang! : :

Oh yes, it's certainly that time of the year again. One of the highlights in any food calendar. And, there's a story (there's always a story in Chinese Mythology) about it. Bak Chang is to make the Kitchen God not capable of speaking badly about your kitchen when he makes his report to the King of Heavens. How us Chinese came up with that, it's beyond me. Still, Bak Chang is a very nice and tasty meal in itself.



Tasty, isn't it? These were bought from the Tabuan Jaya Market in the evening. There were many baskets full of the stuff. According to the seller, they're only selling today and tomorrow only as 31 May is the actual day of the celebration. Plus, they've just finished making 10,000 bak chang for sale! That number alone is pretty scary in itself.





These ones are small ones containing just the rice. There were version with Pork, Yam + Pork and just plain rice inside. Glutinous rice, that is.



Now this chang was expensive at RM1.90/US$0.50 each but well worth the money. There was definitely a lot of minced meat and it actually tasted good. Yum. Better than the chang that is found on usual days where there's little meat and it's more expensive. This one is good.

So, there's going to be a nation full of people munching on Chang for the next few days, that's for sure.

: : Pain, Pageviews and Cuteness : :

While cleaning my face this morning, I somehow sprain my neck. There was this horrendous click sound as I turn my neck while drying it. Ack! Now, I'm just waiting for time to pass until the clinic opens. I can feel the ache in the far away distance corner of my mind but my entire neck muscles have started to get very tense. Definitely not a good sign. I've been having problems feeling neck pains since my episode a few years ago with a prolapsed disc (similar to a slipped disc but just one side is protruting). So, here's some pictures to keep you all entertained.

On another front, the number of visitors to this site has been declining steadily. But that's alright considering that I don't blog as much as I used to. It went from 700-800 a day to about 200-300 a day. Ah well. I had my 2-min of fame.

Oh, and some cuteness goodness today. A colleague of mine were giving out these cute itty bitty duck-shaped butter cakes. Japan definitely know how to market their stuff in wee little packages.









Sadly, again, I forgot to take a picture of how the cake look. But, it did look exactly like the picture in the little pamphlet.

How did it taste like? Well, don't hope too much that it tastes like the cake from the bakeries. It doesn't but for a taste of goodness, it was alright.

Now excuse me while I rush off to the doctors.

: : Blur : :

Two things today that definitely fit into the meaning of being blur.

Pascale : You did know that Wena has a blog right?
K : Really? When did she start writing it?
Pascale : For a few years now! How can you note know about it? Everyone in the dept knows!
K : . . .

Another thing is that a few years ago, I misread the conditions for Creative Commons license. Ah well. Anyway, have converted this sight back to being Creative Commons license for Attribution-NonCommercial-NoDerivs works.

: : Bunga Kantan @ Ginger Flower : :

During my recent trip back to Miri, I caught up with cousins and aunties and uncles. And, of course, meals. Here's one that's very interesting.



This is an interesting flower to eat. Known as Bunga Kantan in Malay, it's also known as the Ginger Flower or the bud of a Torch Ginger.



Auntie C cooked the flower with some green chillies and onions. And, surprisingly, the chillis were not spicy at all because they apparently were young chillis. Hence, no kick / spicyness. But definitely a great favourite.

This flower is also used in Tom Yam soup as well. Seriously, it's very delicious.

Here are other links on Bunga Kantan @ Ginger Flower. (And I forgot to take pictures of them growing in my parents' garden).

Bin Gregory's Yard
Human Flower Project : Carrying a Torch for Malaysian Cooking
Ecology Photographic (2 left pictures)
Ali Baba : Anyone up to buying Bunga Kantan online?

On a side note, apparently there's an Encyclopaedia on Asian Food.

: : Trevor @ Baba : :

Well, the Miri International Jazz Festival came and went. It was a blast and awesome too. Although, there was downside of the drink prices going up (something to do with the hotel increasing sponsored drink prices including mineral water... hmmmm?) half an hour into the 1st day of the festival.

Anyway, Trevor and the Universal Blues Band were a blast and definitely one of the better acts of the day. Here's some clips courtesy of Dad. I'm going to leave it up until Trevor or Danny screams at me to take it down. ^_^ The video quality would be better with better graphic cards (at least, I sincerely hope so!!).



The above clip is a lovely song that was fitting as it was also Mother's Day that Sunday. There's more in YouTube but I screwed up the uploads. So, now have to redo it and get it uploaded or something.

Oh, the comment about Trevor's relatives from Bario coming down for the concert? It was aunties, cousins, nephews and nieces as well as his Grandparents. His granddad sat on the VIP seat whereas his Granma went up in front with the rest of all the Kelabit relatives were. Where? It was on the lower right of the stage. His Granma was even dancing the night away! Sorry guys, no shots.

Enjoy people!

: : Elusive Chai Sim Veggie : :

This happened during my trip back to Miri.

Dad calling me on the handphone.

Dad : Wena, are you still in Boulevard Shopping Center?

Wena : Yep. Wassup Dad?

Dad : Can you grab some Chai Sim (Chinese Spinach) for dinner tonight?

Wena : Sure thing.

I walked to the supermarket only to come across a problem. Calling Dad on handphone.

Wena : Dad, there's a bit of a problem.

Dad : Yeah?

Wena : Well, I know how Chai Sim looks like when Mah-mah (Granny) buys it but there's 3 different types here! Which one do you want?

Dad : It should be one of those labelled Sawi (Malay term for Spinach).

Wena : Errr...that doesn't help. Now, you've given me 8 choices in total!

Dad : Ha ha!





In the end, I bought the Sawi Bunga since that's the one Granny buys. Phew!

: : Polling tomorrow : :

Hi readers!

Drive safely tomorrow and hopefully it wouldn't be too much of a wait to poll.

Sadly I won't be polling. I thought that it would happen while I was in Miri but it didn't.

SPR put my voting station in Miri when I ask them to move me to Kuching. Sigh. Oh well.

Next poll. In the meantime, it's just waiting and watching the results come out.

: : Bon appetit : :

Oh, I wanted to post something simple up today. I was thinking about what DieHardX was saying about how bad the Vietnamese Buffet was at Marriot Miri during the April Promotion. How he mentioned that they didn't have much fare in terms of prawns, crabs or squid (sotong). Thinking back, I remembered seeing some Prawn Rolls, Crabs cook in something in the main buffet and I think there was a Squid Salad as well.

But you know what? Regardless of how I post about the food I eat or how DieHardX feels about it, it's going to be downright impossible to bring the actual flavours of, say Vietnamese food, out of Vietnam. Unless, you have the right chefs, of course. Another example I can take is that Granny's Nyonya Cooking is my favourite but that's just me. Some folks may not like it so much but that's alright.

For the dessert posting up the other day, to me, it was very nice because compared to what I've eaten elsewhere in Sarawak, of course Marriot would be better. Well, in terms of dessert buffet that is. So it really is a comparison of what you have already tasted before and comparing to what you have tasted before.

Now, before someone goes and yells at me, I can also say that on the evening of Friday 12 May 2006, that Thai Buffet at Marriot was alright except for the fact that the Tom Yam Soup had too much salt inside that it was inedible and one of the Thai desserts (sago with coconut milk) was also salty instead of sweet. I wasn't the only one that made this observation to the staff but other people as well.

However, on Sunday 14 May 2006, the Tom Yam Soup flavour was now better but not as spicy (no shiok) and the desserts tasted a lot better than before. So they do listen to the guests which is a good thing.

Speaking of which, need to put some pictures up but will leave that for tomorrow. I'm now moving my tush on an exercise ball in an effort to lose weight. It is now my "chair" while I use the computer.

As for dining again at Marriot, well, I have to wait until my next Miri trip. Good thing parents know the people there so we do get good treatment. Comes with always dining in that hotel.

: : Marriot : :

Connection back on. Now, the following pictures are more than enough reasons to go and dine at Marriot in Miri. The desserts are as tasty as is shown in the pictures. It's mouth-watering enough for me to forgo the main meal. Well, close to anyways.











If you have the Premium Card, it's really worth the discounts. I mean, RM68++ per pax at the buffet at Zest (their coffee house) Restaurant and if it's only 2 people dining, it's an instant 50% discount. Of course, the more people, the less the discount until it caps at 25% with 5 or more people having a meal together.

More pics after I sorted out my PC and camera. Oh, PC problem was one of the RAM went kaput so put in a new one. Voila! Hopefully, this would last for a fair bit yet.

: : Back Home in Kuching : :

It's great to be back in Kuching but I kind of miss my break in Miri. It wasn't really a break as most of the time, my brain is dead from information overload during the training session.

Still, it was fun to meet up with everyone, especially Trevor during the Miri Jazz Festival. It was a blast and everyone had fun.

The sad news is that my PC went kaput. Sigh. Suspected either the RAM or motherboard or harddisk. Pricey maintenance. Oh well. Let's see what happens next then. Until then, pics will be uploaded laters.

Toodles!

: : Eastwood Teaser : :

I had dinner today at Eastwood Valley Golf and Country Club today. The views were absolutely breathtaking during the sunset. I can see frequent wedding receptions by the lake.

The food pictures would be up tomorrow. In the mean time, here's a glimpse of the main building. The restaurant is open for public use so feel free to drop by for a meal now and again.

Address Details :

Eastwood Valley Golf and Country Club
Lot 1379, Block 17
Kuala Baram Land District,
98000 Miri, Sarawak.
Tel : 085-421010
Fax : 085-430515

: : Art in Spoons : :

These beautiful lockets are made by Karin Collins. She makes these lovely lovely jewellery (all original) by hand and it makes me want to order one! And all from ordinary kitchen spoons.

You can find more information at her website : http://www.spoonfedart.com/ . However, note that a lot of the prettier ones have already been bought. :( So, be fast.

Her email is spoonfedart [at] arthlink dot net.

: : Guess who's in town : :

Of course with a huge plate of midin!

: : Kelabit Food Fix Part III : :

Amazingly, there's so much Kelabit food around this time I'm back, I'm totally flabbergasted. This time round, there was a Food Fair at the Krokop Evangelical Church. So, my diet plans were thrown out the window - well, for Sunday anyways.



Storage for the Nuba Laya. It keeps very well in this styrofoam container and remains warm for a few hours.



We also had some Stir-Fried Pucuk Ubi @ Wild Tapioca Leafs (young-uns). The leaves are first boiled in water to removed out the poisonous sap. Then, they are later pounded using the pestle and mortar before finally being stir-fried with garlic. This one was cook with pork skins. Shockingly high levels of fat but surprisingly tasty. Both my eyes were closed and the piggy wiggy skins removed.



This is a species of Jackfruit known as "Cempedak" in the local language. It's cooked with coconut milk and some curry powder.



Sorry to spoil the picture. I forgot to take the picture before eating. This is actually Minced Fish steamed with Banana Tree Shoots. Wrapped in the same leaf as the Nuba Laya.

There will be another food fair at the church in June. It's also open to the public so if you wish to get something, pop by the Church then. Will ask my Mum when is the next one and post it online. More on the KEC church here.