I come, I see, I Hunt and I Chiak Its mainly about food, some fashion, movie and the 'lengang' days of me~

Chinese New Year is just around the corner and this round, Sidney had come out with a wonderfull idea which most of us also up for it. When I heard about the plan, I got all excited, in my life for the very first time be a model *dreamingggg…. When all decisions are confirm, the result is to dress ourselves in Chinese traditional dress and head to this great location at Bangsar One, House of Tangs. Cny Menu click here.

It was a great sunny first yet cloudy day for the shot, with the perfect lighting and all of us got all hype up and thinking how to pose for it but all thanks and credits to House of Tang for the location and also Carven Ong Couture for the very nice Cheongsam to the girls.

Although I am not yet back to Penang for my reunion dinner but I had great gathering with my friends, that state our very first gathering for Chinese New Year. This was our very first shot

Its all about the warm of friendship.

Sunny, told you not to be naughty liau loh..see what happen..Kena Tangkap.

Welcome to House of Tang that serve exquisite food with very homey ambiance that suits modern Chinese New Year, most families have opted to eat outside for reunion dinner compare to eat at home therefore, most of the restaurant now are bracing and working harder to cater for most of the crowd even on eve and the first day of Chinese New Year.

As you can have all your kids playing around in the garden and like us Kung fu master wanna be(its not easy to stand up in the wood, u need to master the art of balancing in order to strike this pose). Then with our mom will be shouting, come in eat d la..play play play..how many time want to say..later only play lah~

Reunion dinner is always about the warm and bond of a family, most of us have not seen each other for quite some time with our busy schedule yet this is the only time where everyone sit down together, have a great laughter and updates on what’s happening with all of us.

To me, family value is very important as I was tought since when I was a kid, therefore reunion dinner is a must not miss thing.

This is when girls talk are always on the table and guys will always talk by the side and this is when how a great family and friends get together in ushering Chinese New Year.

Then the head of the family will always come later and then to be seated last as a respect from the young ones.

Then the reunion dinner is on...

Master Chef Koh is going to present us the method of Yee Sang/ Lou Sang.

This are the basic ingredient needed for lou sang.

Presenting you the lou sang and preparing it.

For Chinese culture in Malaysia and Singapore during Chinese New Year, Lou Sang is one of the norm that most families and friends will not miss. As the ingredient in such as fish signify abundance, homophone for Yu Sang, therefore by doing Lou Sang it means increase abundance and prosperity.

All of us waiting to Lou Sang.

Equipment needed: A Pair of Chopsticks!

Another norm in Yu Sang which is everyone will have to equip themselves with chopsticks and dig into the dish and while tossing together and wishing your wish for the year. The higher you toss, signifies greater fortunes and wish will come true.

We all got excited and toss so high that the Yu Sang is flying all over. This is best when do it together.

Too all the ladies that cooking at home and out of idea of what to cook, let us share with you some of a simple recipe to cook for all relative and friends.

Chrysanthemum Rice Cake

Ingredients A:
- Boiled water 1.3kg
- Chrysanthemum 10gm
- Vietnamese Rice Net Wrappers10 pcs

Ingredients B:
- Glutinous flour 1.2kg
- Tang flour 240gm
- Santan flour 1 pack
- Corn flour 240gm
- Cooking oil 120gm
- Sugar 600gm

Steps:
1. Boil the water, put in Chrysanthemum and let it soak for about 20 mins. Sift the Chrysanthemum and keep the water for use.
2. Mix Ingredients B then mix the Ingredients A evenly. Pour onto a plate and steam for 2 hours. Let it cool.
3. When it is cool, cut it into pieces and wrap with Vietnamese rice net wrappers. Deep fry till golden brown and serve.

Prawns

Ingredients A:
- 2 large prawns
- Huge cabbage 2 pcs
Note: Slice the prawns into half to butterfly shape, add a little salt and pepper to marinate for about 5 mins. Then fry the prawn till cooked.

Ingredients B:
- carrot 20gm
- Enoki mushroom 20gm
- Mushroom 2 pcs
- Celery 20gm

Ingredients C:
- Chick peas 20gm
- Green peas 20gm
- Corn 20gm

Marinate:
- Garlic 1 tea spoon
- Oyster sauce 1 spoon
- Sugar 1/2 tea spoon

Steps:
1. Boil the cabbage till soft, sift and let dry.
2. Slice Ingredients B thinly, boil, and sift dry.
3. Sauteed the garlic and pour in the Ingredients B and stir fry.
4. Wrap the ingredients with cooked cabbage into roll, and cut half.
5. Sauteed Ingredients C with butter and add sugar 1/2 teaspoon and salt 1/2 teaspoon. Cook with medium fire for 3 mins and pour onto the plate.
6. Serve the prawn on top of the cabbage roll on the plate with Ingredients C.

Coco is trying to think how is she going to pose with this with the director Ken as the choreographer.

and tadaaa.....

This is how we enjoy the food from House of Tang, simply delicious as with Mei Yee, Xin and Jessica.

Coco and Shirley

The tam chiak guys, Sunny, Saucer and Me

Next let us present you ‘Baked Pork Ribs’.

Pork Ribs

Ingredients:
- Pork ribs 1kg
- Ginger in fine slices 20gm

Marinate:
- Garlic 1 spoon
- Oyster sauce 1 spoon
- Sugar 1/2 tea spoon
- Tapioca flour 1 tea spoon
- 1 egg

Sauce:
- Water 1 spoon
- Black vinegar 1 spoon
- Sugar 1 spoon
- Dark soy sauce a little bit
- Sesame oil a little bit

Steps:
1. Cut the pork ribs into square for about 2 inches, marinate with the ingredients above for 3 hours.
2. Place the pork ribs into pre-heated oven till 180c to bake for 15 mins till golden brown and cooked.
3. Deep dry the fine ginger slices in hot oil till crispy and place on top of the pork ribs, and pour the sauce over, and serve.

We just love the pork ribs so much, juicy, aromatic yet soft tender meat with the bone juice oozing onto the meat that makes it so flavorful. All of us getting more hype up with the food and our tam chiak look had come out..Pai seh pai seh.. start with Shirley eating nicely, then me and Coco..starting off with the trend.

Jessica, Xin and Mei Yee still eating politely..not until when it comes to

me...eating and sucking all the juice from the meat and bone...yummm...

Sunny eating out deliciously.

Saucer enjoying every bite of it....

Last of course Shirley all thumbs up for the food here.

Little piece of advice, when there is a camera around, please eat nicely if not, you will be caught in this moment of ugliness..like me kena capture in makan’ing.

Comes to an end, Pastry Chef Sunny Yaw from Bigboysoven showing us his latest creating by adding on the umph of Chinese New Year by welcoming year of Tiger.

Little cute tiger...

Nice and colourull cupcakes and cakes can be order thru him or at http://www.bigboysoven.com/

Chinese New Year would not be fun if did not celebrate together with

And last but not least wish from all of us to all the readers, Gong Hei Fatt Choi, wishing everyone of you a Happy & Prosperous Tiger Chinese New Year and also a double happiness 2010 celebration as to all the Love Birds out there, Happy Valentine’s day.

All of us signing off with, a great start of the year…

Everyone that Balik Kampung please drive save and those who are on holiday..Happy Holi Holidayyyy….. Wooohoooooo~

All of us had a fantastic time and it was a great experience and the last crew I wanted to thank is the people behind the scene which all credited to them for the efford of choreography, photography and pictures.

Ken Chan – http://www.foodpoi.com/
Alex Ang – http://www.foto-memoire.com/
Chai – http://www.mypixelgallery.com/
Andrew Quah – http://www.travelfoodies.com/

House of Tang for the location, food and recepi. Carven Ong Couture for the ladies Cheongsam.

Host: Sidney - http://www.bigboysoven.com/

Food: Master Chef Koh

House of Tang - http://www.houseoftang.com.my/, One Bangsar

Cupcakes: Pastry Chef Sunny Yaw - http://www.bigboysoven.com/

Models:
Jess - http://www.thejessicat.com/
Mei Yee - http://www.iamthewitch.com/
Coco - http://www.icoco.me/
Xin - http://www.sloppychick.com/
Bok - http://www.taufulou.com/
Lionel - http://www.lionelong.com/
Sunny - http://www.bigboysoven.com/
Mei Yee's Cheongsam: Carven Ong Couture - http://www.carvenong.com.my/

Since this 2 months is all about wedding season so I take this opportunity to blog about this as it was on my previous long holiday back at Penang and that is when I got a chance to tag along with Sunny to deliver his cake to the client for his wedding cake. To my surprise, I never thought that the wedding cake could weigh so heavy that easily weigh around 9-12kgs as I always thought that the top layer would be the original and the bottom layer is all dummies that proves me wrong on this wedding cakes until I lifted it myself.

Helping out Sunny to do the delivery as the cake is place on my lap and have to take a good care of it during the journey to Parkroyal at Batu Ferringi. When I reach, I was bombshell that it was actually a garden style wedding dinner instead in a ballroom that I have not attend one in actual before.

It would actually be a girls dream to have a garden style wedding, perfectly setting up garden style with outdoor atmosphere that located next to the seaside, with sea breeze blowing and the smell of the salty sea.

The lovely board that show the seating of all the invited guest which pair with the theme of that place.

This is what I mean with garden style wedding dinner concept.

The seating arrangement of the newly wed and all their fellows parents will be seated in this area facing all the crowd. Feels like one of the part in Hollywood movie.

I just love how the tables got set up with lovely Chinese fusion influence with the guest name all on the table with a pair of chopsticks as their souvenir.

and wish their moments will last forever and lovely yet to capture another portrait again 30 years down the road as their child get married.