Monday, August 27, 2007

A Klang Musical Escapade

You know what? My acapella group was invited to sing in Klang’s Music Festival, and I marvel that the festival has gone on for the past 33 years! One thing struck me, is that they didn’t charge entry fees, and this is purely for the promotion of the arts.

One of the MCs said something which made an impression on me, although it was mostly in Chinese, but this was the few rare English phrases used “Good things not cheap. Cheap things not good”, and how they hope that this festival would prove that this statement was wrong.

And I agree.

They showcased a variety of performances, although I only attended the second day, and even that, the programme was so diversed that it was somehow interesting. For the second day, they had two different bands playing completely different styles of music, one classical soprano soloist, a local choir, a pianist, an Erhu player from China, a harmonica player, an acapella group (us’lah!), and even a local “stomp” kind of performance.

Each had their own musical personality and styles to showcase, and I was mightily surprised as to the well organized event (actually, considering that they have been doing it for the last 33 years… ).

As to the Klang crowd, they were supportive and reasonably enthusiastic. I admire their willingness to come and listen, and hopefully would have enjoyed the session right to the very end. More so, when we, as an acapella group was singing English songs, yet the crowd was predominantly Chinese. Nicked this photo from aariye's blog! Yep, we did try to incorporate some snazzy moves (hip thrusts, hip swinging, etc) into one or two of our latest song presentation. I noticed we managed to garner some new fans from Klang! :P

I was pleasantly surprised by the talent of the local folks, and going back to point, I agree with the MC, yes, although there was no entry fee charged, the standard of musical expertise was sufficiently high to justify an enjoyable evening. Just because it was free, didn’t mean that the concert was not good. Incidentally, the sound system and mics used were of high standards, with nary a cost passed on to the audience. Now this is what I call, promoting the arts!

Bravo to the organisers for a job well done!

Wednesday, August 22, 2007

eat..ate.."Ated"?!

This month has been a series of eating sessions. Was back in Sarawak for my dad's birthday about 2 weeks' back, and have been feasting almost non stop! Can't complain though, there is so much good food around, and some at reasonable prices.

First day back, had crabs cooked in two different styles, steamed cod fish, roasted piglet (it was going for a promotional price!), some veggies, and of course, the obligatory sweet and sour pork! :P

Second day back, major party to celebrate my dad's birthday with family and close family friends. Estimated about 70 people (I lost count...), but this year, we catered for food instead of my mum having to whip up all the dishes. Actually, it was a compromise, my siblings and myself planned to eat out, but my mum wanted it to be a home affair. So, catered was the way to go, and there was so much food!

Since coming back to KL mid month, celebrated birthday lunches/dinners, colleague's resignation lunch, church friend's food gathering (yum! the "flaming" desserts!), and even work lunches. What has this done to my waist line? Well, been trying to moderate my intake a bit, but my pants do feel "a bit" tighter. Have a few more gatherings to go before month end (house warming, and more get togethers).

Even had "Kobe" beef, which cost RM130 per 100g! Blimey! Cooked over a hot stone, it was divine! Kobe beef refers to beef from the black Tajima-ushi breed of Wagyu cattle, raised according to strict tradition in Hyogo Prefecture, Japan. Wagyu ("Japanese Cattle") are renowned for flavour, tenderness, and fatty well-marbled texture, qualities enhanced by the traditional (and well guarded) methods of raising Kobe beef.

Had always thought that beef is just beef, but try this, and you will find out the difference. It's in the texture... soft, tender and yummy... After tasting Kobe beef, other beef somehow taste inferior. Hmm...

My siblings took me to "Ninja Jones", a Japanese food outlet near MidValley, with the servers dressed up as ninjas! When the cake was brought out, they sang a birthday song, and we were pleasantly surprised with the presentation. The ice-cream cake was placed over a large plate with "smoke" coming out from underneath. Nice touch!

Yeah, another year older! Incidentally, someone asked my age, and guessed me about five years younger! LOL!!! We deduced that it was probably due to my short haircut, besides my youthful look! :P

Anyway, a very big Thank You to my friends and family members for all the birthday wishes, pressies!, lunches/dinners, and gatherings! even before the actual day has arrived! :)

Now, how am I to lose a bit of weight for a fitter and trimmer me, before having to appear on stage this Sunday night in Klang for an acapella fest, and later early September in Singapore for another acapella fest! Help... :P

Thursday, August 16, 2007

If a picture paints...

If a picture paints a thousand words, what does this say to you?



Wednesday, August 15, 2007

Of one sengkuang and another

Before coming to KL, I have never heard of the word "sengkuang", and subsequently saw various references of sengkuang made to turnips.

Now, in Sarawak, turnips to me is called "mengkuang", and I know it pretty well, as it is one of the major ingredients I would use to make rojak for myself (besides the deepfried tofu [or toupok] and lots of crushed peanuts!).

Last weekend, came across this canned drink, and was puzzled as to what type of drink is this which is referred to as "minuman sengkuang cina".

Me: Huh? Chinese Turnips Drink? Got like that one meh?

And when I turned the canned drink around, lo and behold it is something else entirely.
Water Chestnut? Really? Does that mean that Sengkuang is not the same as Mengkuang?



Friday, August 10, 2007

Another meme

Was tagged a while back, so here goes:

Four jobs I have had in my life:
1) Accounts Clerk (way long ago, part time work between school holidays)
2) Piano Teacher (I only had 3 students!)
3) ALM support staff (in two different banks)
4) Analyst

Four Places I have lived:
1) Serian, Sarawak (grew up here)
2) Dover, UK
3) Hull, UK
4) Kuala Lumpur (working here for more than 10 years already!)

Four Places I have been for vacation:
1) Bali
2) Bangkok
3) Hong Kong
4) Hanoi

Four of my favourite foods:
1) Sweet and Sour Pork (But of course!) :P
2) BBQ Pork Ribs (YUM!)
3) Satay (well, more like the ketupat with extra, extra sauce!)
4) Durians

Four places I would rather be right now:
1) In a beach resort, relaxing whilst reading a book
2) Travelling the world
3) Comfortably snuggled under the blankets (listening to the pitter-patter of raindrops)
4) With loved ones

Tuesday, August 07, 2007

Bak? What Bak?

One of my colleagues went to Kuching during the weekend, and he commented that Kuching folks mostly spoke Hokkien or Hakka, and even Mandarin, but he wasn't familiar with these three Chinese dialects.

Upon hearing about Hokkien, the first thing which popped into my mind was "BAK!". And I mentioned the few Hokkien words I know:

a) Tu Bak
b) Gu Bak
c) Chee Bak

My Hokkien speaking friends heard me and laughed, and said there was no "Chee Bak"! If so, then if Bak Kut Teh is made with oink oink meat, then how about Chik Kut Teh? Chicken right? Hence, CHEE BAK!!!

Also ah, the last time I asked another Hokkien friend about "Bak", I thought it literally means meat, but my friend said Bak means "pork" meat. Then why is there a need to say "Tu Bak"? Is like saying "Yuk" in cantonese which means meat, but doesn't tell what type of "Yuk" it is, unless it is "Chee Yuk", "Kai Yuk", or even "Ngao Yuk".

Aiyoo, the Hokkien dialect is complicated...

Incidentally, for those not in the know (taken from wikipedia), Bak Kut Teh is a Chinese soup popularly served in Malaysia, Singapore and also states of neighbouring countries like Batam of Indonesia and Hat Yai of Thailand. The name literally translates as "pork bone tea", and at its simplest consists of meaty pork ribs in a complex broth of herbs and spices (including star anise, cinnamon, cloves, dang gui and garlic), boiled together with pork bones for hours. However, additional ingredients may include offal, varieties of mushroom, lettuce, and pieces of dried tofu. Light and dark soy sauce are also added to the soup during cooking, with varying amounts depending on the variant.

Bak kut teh is usually eaten with rice, and often served with youtiao (strips of fried dough) for dipping into the soup. Soy sauce (usually light soy sauce, but dark soy sauce is also offered sometimes) is preferred as a condiment, with which chopped chilli padi and minced garlic is taken together. Tea of various kinds (the Tieguanyin variety is especially popular in the Klang Valley area of Malaysia) is also usually served in the belief that it dilutes or dissolves the copious amount of fat consumed in this pork-laden dish. Bak kut teh is typically a famous morning meal.

pst... to me, BKT is over rated, but my Hokkien friends say it is simply the best (especially those who come from Klang, who have tried to convert me to REALLY liking the dish)! Personally, I reckon it is the added MSGs... :P