猪猪包 and the Boys

We found these cute little piglet pao in HongKong Noodles House in Garden next to Midvalley the other day. The two boys were really excited to have it, the ingredient is actually tao sah.

Hello little piggy, I know you are so cute... but also looks delicious...

Joshua with his little piggy...

My Little Boy

My handsome little Michael 长大了...

Baked Pau (烧包)

After trying the portugese egg tart, I gained more confidence and would like to try more... my next target was the baked pau. Well, I discoverd that making baked pau was actually much more easier that the egg tart, especially the skin... Chai Ting maybe you should also try....

Skin A (水皮):
240g high protein flour (高筋面粉)
½ tsp salt, 120g shortening
1 tbsp castor sugar, 4 tbsp water
1 tsp lime juice

Skin B (油皮):
90g plain flour, 70g shortening
1 beaten egg, glazing

Filling:
You can use whatever filling you like. Normally I cooked diced chicken/char siew pork with mushroom, onion and green peas as filling.
Method:

1. Skin A: Mix and knead all ingredients till smooth. Rest for 30 minutes. Divide into 10 parts.
2. Skin B: Mix flour and shortening and divide into 10 parts. Wrap B with A. Roll flatl and roll up like swiss roll. Repeat another time and form into balls. Rest for 15 minutes.
3. Roll skin into rounds, wrap up filling and form into pau shape. Glaze with egg and bake at 200°C till golden brown, about 25-30 minutes.

Note: Do not over mix skin B, otherwise it will be very sticky.

Recipe: Portugese Egg Tarts

Especially for Chai Ting....

Pastry A:
500g soft flour, sifted
¼ tsp salt, 1 tbsp castor sugar
100g butter ( I used FarmCow)
250ml cold water (depend)

Pastry B:
200g pastry margarine (酥油)

Egg tart filling:
500ml milk (I used Dutch Lady)
200g castor sugar
300g whipping cream
270g egg yolks (more or less)
1 egg, ½ tsp vanilla

Method:
1. Pastry: Rub butter into flour, add salt and sugar, pour in water and knead into a smooth dough. Cover and rest for 30 minutes. Roll into an oblong shape just about 1cm thick and wrap up pastry margarine, fold into 3 layers once and 4 layers twice (refers notes). Wrap up with plastic and rest in the fridge for 30 minutes. Roll into rectangular shape and then roll up. Wrap up and rest for 30 minutes. Divide into 42 parts (depends on the mould’s size) and press into moulds.

2. Filling: Mix all the ingredients till sugar dissolves. Strain. Pour into moulds till 90% full.

3. Bake at 250C till cooked and golden brown.

Notes for making the puff pastry:
a. Roll out dough into 1cm thick and oblong shape.
b. Then roll the pastry margarine to just under 2/3 the size of the oblong.
c. Place pastry margarine to cover 2/3 of the dough.
d. Fold the empty 1/3 portion over 1/3; then fold up the other end 1/3 to form 3 layers.
e. Roll out into an oblong again.
f. Repeat step (d) and (e) for 5-6 more times. Rest for 15 minutes after each folding and

rolling)
g. Puff pastry ready to be used. Puff pastry can kept in freezer for several months. Just defrost

before using.

Moon Cake Nite in Kepong

Best friend Chai Ting invited me to join the moon cake celebration at her church somewhere in Kepong. Well, it was the first time I joined church activity. People I met there were very friendly and we were having a wonderful time. What a good experience for me.

Something wrong...

Sometimes I wish that I never wake up in the morning .... try to run away from something...

One year in ARC...

Well, 2009 is almost comes to the end and I have been working here in ARC for one year... Actually I am quite happy with my job here except that sometimes there are too many unnecessary extra works and troubles created by people.. but anyway, I will consider that as a little challenge in life, dealing with different people with different styles of handling stuffs is always not an easy task, just a process of learning...

I am very lucky to have a kind and understanding sectional head. I can't imagine working here without her proper guidance, thank you so much!!! Dr Lily... I wish I will never disappoint you.

Working with friends like Lee San, Chia Yun, Siew Fung and others are always fun... At least we can share with each other our problems and feeling beside working. Well, I do miss Mr. Chai who retired in November, really hope to spend more time with him. Those junior stuffs are always so helpful and assist me whenever I need helps, we joke while working in the lab and have coffee together, I enjoy my work here.

Of course work and responsibilities have been increased, with few more new projects to handle and two existing one. I wish that we will have some assistants to join our Agrobiotech section next year, I think it is really a problem for me to cope with so many things alone. I have come out with two short papers for the RO meeting this year, wish that I can do more next year.

As for the coming year, our new Agrobiotech building will sure make us very busy if approved, the consolidation or merging of research still a worry for me, and etc. Well, there are always things that we are unable to control and predict, life has to go on.... Just wish that next year will be better.

幸福

幸福是.......
无伦你出走到那里, 他都默默地想念着你, 期待着你的归来
幸福是......
无伦你在外漂泊多久, 他都愿意成为你停泊的港口
幸福是......
当你任性地把自己糟蹋之后, 他始终对你的不离不弃

幸福是......
当你发觉你对他的爱是自私的时后, 而他对你的爱却是无私的

幸福是......他对你永远的牵挂

幸福是只有你自己能体会而他人无法体会到的感觉....

幸福的滋味... 吃在嘴里, 甜在心里

幸福是.... 请你也给他幸福吧...

TWOS-TWOWS Conference 2009

I have attended the Regional Young Women Scientist Symposium on 8th to 10th November 2009, in National Science Centre, Kuala Lumpur. The theme for the symposium is 'Bridging the Science Gender Gap in Developing Countries'. Both Siew Ming and I were actually nominated by our Research Head. Although the paper presentations were not as expected but we have gained experience meeting with women scientists from different countries.

Something About Life...

Someone may have stolen your dream when it was young and fresh and you were innocent. Anger is natural. Grief is appropriate. Healing is mandatory. Restoration is possible. (By Jane Rubietta)

Memory of Tunku Putra School

I have a great time in Tunku Putra School last year before joining ARC, though I don't like teaching very much. Anyway, a good memory for me.....

Julia and me during the year end dinner.

We have parent teacher dinner at Banquet Restaurant, the theme for the dinner was Olympic 2008.

Sport day of Tunku Putra at Stadium Merdeka, I participated in the 4 x 400 m game, never know that I actually can run very well.... Our group got second prize.

缺陷

你是否曾经为了某些事物的缺陷而耿耿于怀, 抑郁寡欢? 哪怕是小小的一个..... 就像盛开的花朵, 承受不了一片花辧的凋落.... 一个完美主意者的眼里, 竟容不下一粒沙....

A walk at Sunday Market

Always want to catch some interesting photos on different local fruits and vegetables in Sunday market, especially after joining ARC... Well, I was a bit disappointed the other day while visited the place, not many stuffs as expected, maybe not the season...

Red into my eyes...

We used to call this 'sukun'.

Terung emas, I like it very much.

Local mango.

Can you tell me what is this?

Again, please help...

Local rice varieties.

Fungus.

A very sour fruit...

Usually eat raw with ulam.

I tasted this fruit while I was a kid, but don't know it's name.

These are the dabai, the local olive.

Petai, local people like it very much, cook with sambal, taste bitter.

葡式蛋塔

一直以来就很想尝试做蛋塔, 但每次看到做千层酥皮的recipe 后就感觉难度瞒高的, 所以一直没有信心下手. 后来有一天老公说很久没有吃葡式蛋塔了, 很想吃. 我终于也鼓起勇气尝试做了. 在网上参考了某个蛋塔recipe后, 买了酥油和内馅材料, 我就这样悄悄地一个人在厨房里开始了我的蛋塔试验.

千层皮三折后又四折, 之间也有放入冷箱冷藏片刻, 就这样重复了几次, 基本蛋塔皮似乎已完成了. 之后我把已做好的蛋塔馅加入已放进饼模的塔皮中, 满怀期待的等着蛋塔出炉. 结果呢, 我满意极了这次的试验结果. 老公和小弟吃了过后说还不错, 比店铺里卖的还好吃. 吃了外酥内软的自制蛋塔后, 自觉信心满满, 我一定会再接再厉的!!!!!

初次体验---葡式蛋塔

你那里的夜色黑不黑

曾经一度很沉迷梦羔子的诗, 是中学时期吧, 总喜爱把自己封闭在房里, 慢慢细嚼他每一个文字, 当然, 眼泪也一直陪伴着我... 读他的诗, 让我心情起伏很大, 让我感到不安, 徬徨和心酸, 可也让我成长了.... 当时我很怀疑, 一个农村长大, 仅靠自学, 曾经流浪潦倒的人, 竟能写出让人如此感动的诗句来. 我仰慕他的才华, 也更想了解他, 和读他的故事... 我想, 那时的我已不能自拔地迷恋着他了...



告诉我
你那边的夜色黑不黑
那里的雨是怎么落的
虽然风和日丽梦里依旧
在芦花从处
飞跃着我们的心

记得吗
小小的茅舍矢火
我们救不出自己的童年
慌慌张张逃出 来
那些小路
多石子多落叶多歧路弯弯曲曲地
交错在眼前
说要成长了

独个儿坐在田埂
只能羡慕晚风
温柔地把夕阳的余晖灌溉着瓜田
而却让鸭子噼噼啪啪地追捕
然后吞食
跌落在塘里自己的身影

榴梿在飘香
然而我眷恋的却是
你荷锄下带着泥泞体香的昔日
那时我是枚鹅卵石
不知怎的
竟会发芽成长和茂绿
红红的相思
却深深地为你缔结埋藏在心底

走在胶林走进芦花从深处
走过小桥流水
第一次发现自己多愁
怕看到花落
也怕看到流星那一眴而过
美丽生命的早逝

你走入了异乡
你飞檐走礕在众大厦的阴影里
将生命去彩色另一座未成行大厦的脸孔
每每乱雨击夜
草木皆哀
深怕你是颗多刺的榴槤
猛然跌在我心底
时时受伤地惊醒

时时受伤地惊醒
你那边的雨是怎么落的
那边的夜色黑不黑呢
我愿是支蜡烛
为你燃上
给你光
和点点热

(梦羔子著)

Life and work...

Life have been so busy recently ever since I came back from my one month training in FRIM, KL. Preparation of new proposals for the research office meeting and 10 Malaysia Plan, writing papers for my two poster presentations, the SKT, Young Women Scientist conference and tender for 2010 .... Well, not going back to the lab for quite sometimes, really need to plan my work again. Times is just passing by quietly.... hope that next year will be better....

Soil Course in Lundu

We have a soil course organised by our agriculture research centre somedays in August this year. I am surprised that the location chosen was so nice and beautiful - the Unioun YES retreat centre in Lundu. We have a great time there beside the course. Wanna plan a trip there again.

With my sweet, not so old and not so young collegues... from the left is Chia Yun, Siew Fung, Pearl, me, Lee San, Dr. Lily (my lovely boss!) and Hajah Rosmah (holding some shells in her hand)...

你给我•••

你给我···（王川平著）

你给我一封短信

我读了七遍

信变长了

你给我一首小诗

我悄悄念给紫丁花听

紫丁花开了

你给我一个微笑

我在水边想

小鱼儿游来了

KL Trip in October

This is the dry Pan Min in MidValley, taste very nice, but I still miss the Pan Min in Kepong.... I used to have it for lunch during the one month training in FRIM, together with my best friend, Chai Ting....





This is the Pan Min suop from the same stall, also taste good...



Taiwanese style chicken chop, yummy....very crispy.... we found it in Garden City.


I really like it....
Also Taiwanese food, the oyster mee.
Also ordered some desserts, mix fruit 'si mi lu', barley and lotus seed suop, and the 'you cha gui' is fantastic!


Wat Tan Hoe at MidValey food stall

他给我写了首诗...(二)

沉默的你

跳跃音符已遗落
悬挂
你那颗最初的心
在沉默中
诚恳的流露那一眼最初最美的
温柔

于是
你默默的
将一季思念的传真
复印昨夜与今夜的记忆
让风在爱恋之夜
告诉 你美丽的笑容 仍是一池沉静又幽美的涟漪
(你底美丽的脸 长满许多沉默的因子)
言语已是太奢侈了

在千里与千里的无声中
沦陷我们久已被干渴所占据的心
你在无言的河岸
撒下许多美丽的沉淀
一夜有风有雨有思念的不眠
就被俘虏了

沉默的你
仍是一座最原始的豪情
隐藏在 你美丽的双眼中

你 会不会带走
那一盏响往已久的灯火?.....................

他给我写了首诗......(一)

酒涡

你的酒涡
是一池陷阱的春暖
深深的
如十二月波浪
在汹涌澎湃......

长发飘拂后
留在你酒涡旁边
是涟漪
於多年以来就肯定的
生存
而我们的憧憬
印证在笑靨中
(有人说:生酒涡的人
一定会喝酒
你曾
跋山渡海的
喝起酒来吗?)
一筐 的潇洒
在两个海港中
装满了
许多无言
让生命
燃亮整个黑夜......

Shanghai Nite Dinner, Kota Bharu

Attending old friend wedding dinner at Renaissance Hotel, dinner theme was 'Shanghai 1950'. I jumped into my mum cheong sam, looks like fifty years old!!! Hubby kept his little beard just for the nite, looks very funny.. Well, we all enjoyed the nite....







I met with old friend Wan Chin at the dinner...










Another photo....












Again, another shoot...

Dinner at Renaissance Hotel, Kota Bharu

It was a rainy evening when we arrived at Renaissance Hotel. So we enjoyed our dinner in the hotel restaurant, foods are fantastic...

Simply ordered some...

This is the special nasi goreng kampung, served with chicken wing penyet..

Fish head curry... look spicy and hot but actually not...

Chicken chop...