Absolute boyfriend

stumbled on this show by accident. still watching, in fact. i think it's quite nice, plus it's quite funny. ;p somehow.. watching the robot develop human feelings.. it tugs at my heartstrings.

here's the ending song... okaeri おかえり　by ayaka. enjoy!~

One Republic Concert!

it took bout half an hour to walk to the other side of River Clyde to Carling Academy for the One Republic concert. it's a good thing we reached there quite early, since we had to queue to go in.



since we were one of the earliest in, we could choose whether we wanted to stand in front and "grab their shirts" - as jason put it, or stand in the middle and have the best sound and view. we chose the latter, with no regrets.


opening acts were by "A silent film" and " Headway". i prefer the silent film. their music is nice, plus their lead singer is quite lengzai. hee.. i tak boleh tahan the lead singer of headway, coz he was wearing such tight jeans! slim fit i think. gosh.. to see that on a guy! ugh..

anyways.. here's a taste of A silent film! the song is --> thirteen times the strength.


finally.. one republic came up!

the lead singer is quite cute, but i like the celloist the best. he's sooo sexy! plus he plays well too. there was another member of the band who seemed to be able to do everything. one moment he was strumming away on the guitar, one moment he was playing some kind of drum or bell, then another time he was acting as the drummer's extra hand.

you can check out the music video of Apologize here. this song is my all time favourite!=]



it was a cool night... totally worth it.

there was the roaring crowd..
the flashing lights..
the uplifted cameras.. all in video recording mode.

but as the night went on.. all these faded away.. leaving only..

me and the music.

the night was over all too soon.

Fly~

i know there's all this stuff like physics and aeromechanics...

but everytime i see a plane soar, i still feel in awe..
that such heavy metal can lift off into the sky.

the Wright brothers really dared to dream.

fire alarm...

It's freezing.. It's nearly midnight..
the fire alarm rang...

who caused it this time??

seems someone bathed without closing the door. OMG! haha..

but dunno how reliable that is.. since it's from the boys.;p

i suppose the fire brigade must be tired of JBC by now. haha..

but i've always wondered.. since fire alarms always catch us by surprise.. what will we all be doing at that moment? crying over soap operas? laughing and chatting? cooking?? (very dangerous.. coz maybe you are the culprit!) bathing?? (could be the culprit also.. but got more difficulties rushing out compared to cooking.) studying?? (OMG.. that's the most unprobable thing to happen. how can anyone do that after exams?!) haha.. and we come out dressed in all kinds of ways. good thing i grabbed a jacket. i was still shivering in the cold though.. thanks to my shorts. i should have worn pajamas.;p

in this block where we all live together, we are all in our tiny world, each doing different stuff as life goes on. isn't it interesting? time passes by all the same, but how we choose to spend it is what makes us all different, it's what makes our lifes unique. and when the fire alarm rings.. we get to share a piece of each other's life for that short moment. albeit freezing in the process.=]

Food i'd like to try making one day...^^

KUNG POU CHICKEN


taken from rasamalaysia.com

Recipe: Kung Pao Chicken (宫保鸡丁)

Ingredients:

1 1/2 boneless & skinless chicken breast (or 3 boneless & skinless chicken drumsticks)
3 tablespoons roasted peanuts
8-12 dried red chilies (deseeded and cut into halves)
3 tablespoons cooking oil
5 slices peeled fresh ginger
2 gloves garlic (sliced diagonally)
1 stalk scallion (chopped)

For the marinate:

1 tablespoon corn starch
2 teaspoons soy sauce
1 tablespoon Shaoxing wine
1 teaspoon oil

For the sauce:

1 1/2 tablespoon light soy sauce
1 teaspoon dark soy sauce
1 teaspoon sugar
1/4 teaspoon black vinegar
2 tablespoons water
1 teaspoon corn starch

Method:

1. Cut the chicken meat into small cubes, rinse in water, pat dry with water and marinate with the ingredients above for 30 minutes.
2. Mix the sauce ingredients in a small bowl and set aside.
3. Heat up a wok with one tablespoon cooking oil and stir-fry the marinated chicken until they are 70% cook. Dish out and set aside.
4. Clean the wok and add in the remaining 2 tablespoons of cooking oil until it smokes.
5. Add in the ginger and garlic slices and do a quick stir before adding in the dried red chilies.
6. Stir fry the dried red chilies until aromatic and they smell spicy, then add in the chicken meat.
7. Do a quick stir before adding in the roasted peanuts and continue to stir a few times.
8. Add in the sauce and stir continuously until the chicken meat is nicely coated with the sauce.
9. Add in the scallions and stir evenly.
10. Dish out and serve hot with steamed white rice.

Cook's Notes:

1. You can use the same recipe and substitute chicken with shrimp, scallops, or even vegetables for a vegetarian dish.
2. As different soy sauce tastes differently and has different level of sodium so please adjust the saltiness accordingly. If the sauce tastes too salty, add some more sugar and water. If it's not salty, add a little salt to taste.

STIR FRY FISH FILLET WITH BLACK BEAN SAUCE


taken from rasamalaysia.com

Recipe: Stir-fried Fish Fillet with Black Bean Sauce

Ingredients:

1/2 lb sole fish fillet (cut into pieces and marinate with 1/2 tablespoon corn starch)
2 tablespoon Lee Kam Kee black bean sauce
1 small onion (quartered)
6 dried chilies (deseeded)
1 small green bell pepper (cut into small pieces)
2 stalk scallions (cut into 1.5 inch length)
5 slices fresh ginger
1/8 teaspoon fish sauce
1/2 teaspoon sugar
1/8 teaspoon sesame oil
1/4 tablespoon corn starch (mix with 3 tablespoons water)

Method:

1. Heat up the wok and add in some cooking oil.
2. Add sliced ginger, onions, bell peppers, dried red chilies and stir fry them until aromatic.
3. Add in the fish and do a quick stir.
4. Add the black bean sauce, fish sauce, sugar, and sesame oil and stir fry until the fish is cooked.
5. Add in the corn starch mix to thicken the sauce.
6. Toss in the chopped scallion and do a quick stir, dish up and serve hot.

RED BEAN PASTE PANCAKES


taken from rasamalaysia.com

Recipe: Red Bean Paste Pancakes
(Adapted from Yan Kit's Classic Chinese Cookbook)

Ingredients:

1 large egg, lightly beaten
5 tablespoons all purpose-flour5
1/2 tablespoons water
4 tablespoons canned red bean paste
1 tablespoon sesame seeds
Cooking oil for deep frying

Method:

1. In a mixing bowl, blend the egg, flour, and water together to form the batter. Divide the batter into 2 equal portion.
2. Put a smear of oil on an 8-inch flat, non-stick frying pan and wipe all over with a paper towel. Pour all but 1 teaspoon of one portion of the batter into the frying pan and tilt it to let the mixture run evenly to the edges, forming a thin layer.
3. Cook over low heat for about 2 minutes, or until it becomes a thin pancake but without any brown spots. Do not turn the pancake over.
4. Loosen the edges and using a spatula, lift the pancake to a lightly oiled plate or a flat surface.
5. Make the other pancake the same way.
6. Spread 2 tablespoons of the red bean paste across the middle third of each pancake, leaving about 1 inch at either end. Fold the near flap over the bean paste and the side flaps inwards and then the far flap over towards the center. Seal with a little of the leftover batter smeared on the edges.
7. Smear sesame seeds on the surface of the pancakes. Seal with the leftover batter.
8. Heat the wok or deep fryer (to 350 degree) and deep fry the pancakes until they turn golden in color.
9. Remove the pancake from the oil and drain on paper towels.
10. Cut each pancake into strips and serve immediately.

FRIED SPRING ROLLS


taken from rasamalaysia.com

Ingredients:

Filling

6 shrimps (shelled, deveined, and chopped into small pieces)
1 piece bean curd (diced into small pieces)
2 cloves garlic (chopped)
2 shallots (chopped)
1 jicama, shredded
1 carrot, shredded
6 long beans (chopped)
Salt to taste
Sugar to taste
White pepper powder to taste
1 pack of frozen Popiah wrappers / 25-30 fresh Popiah skin
Oil for deep frying

Sealing Paste
2 tablespoon corn starch
5 tablespoon of water

Pan-fry the diced bean curd with a little oil until they turn light brown. Set aside.

Heat oil in a wok and fry the garlic and shallots until aromatic. Add shrimps, julienned jicama, shredded carrot and long beans. Season with salt, pepper, sugar and cook for 5 minutes.

To assemble, lay a wrapper / Popiah skin on a clean cutting board. Put some filling in the middle and add some diced bean curd on top of the filling. Fold in the two sides and roll up the wrapper tightly. Seal with the paste and deep dry over medium heat until golden brown. Drain on paper towels and serve with chili sauce.

For chili sauce, Rasa Malaysia recommends Maggie brand garlic chili sauce (if you are in Malaysia) or Sriracha hot chili sauce (if you are in the US).

SWEET POTATO BALL


taken from rasamalaysia.com

Sweet Potato Balls (蕃薯旦) Recipe

Ingredients:

1 lb of sweet potatoes
12 tablespoons of all-purpose flour
3 1/2 tablespoons of sugar
3 tablespoons of sesame seeds
Water
Oil for deep frying

Boil the sweet potatoes for 15 minutes. Peel the skin of the sweet potatoes and discard. Smash the sweet potatoes and combine them with flour, sugar, and just enough water to form a smooth dough that is soft in texture but not sticky.

Divide dough into small, equal portions and roll them into balls. Coat the balls with some sesame seeds. Deep fry the sweet potato balls till golden brown. Dish out and drain well before serving.

CLAYPOT CHICKEN RICE


taken from rasamalaysia.com

Recipe: Claypot Chicken Rice without Claypot

Ingredients:

2 cups rice
1 skinless chicken breast & 2 chicken drumsticks
1 stalk scallion (chopped)
3 inches ginger (peel the skin and chop into thin strips)
6 shitake mushrooms (soak in hot water for 30 minutes and cut into halves)
1 small piece salted fish (cut into small pieces)
2 Chinese sausage (sliced) - optional

Seasoning for chicken:

2 tablespoons oyster sauce
1 tablespoon soy sauce
1/4 teaspoon chicken boullion powder
1/2 teaspoon corn starch
1/2 teaspoon sesame oil
5 dashes white pepper powder
1/4 teaspoon sugar
1 tablespoon Shaoxing cooking wine (or rice wine)

Seasoning for rice:

2 tablespoons soy sauce
1/2 tablespoon dark soy sauce
2 teaspoons cooking oil
1 pinch of salt

Method:

1. Chop the chicken breast and chicken drumsticks into pieces.
2. Add the chicken seasoning and mix well. Marinate for an hour in the fridge.
3. Rinse and clean the rice in a rice cooker as if you are making steamed rice after the chicken is marinated for an hour.
4. Add the rice seasoning and cooking oil into the rice and start cooking the rice.
5. At the same time, heat up a wok with some cooking oil. Add in the chicken and shitake mushrooms.
6. Quickly stir-fry the chicken until half-cooked. Add in the chopped scallions. Dish out and set aside.
7. Deep fry the salted fish and set aside.
8. Add the chicken into the rice cooker when the rice is almost dry (about 7-8 minutes) and continue to cook till rice is completely cooked.
9. Leave the rice cooker on "Stay Warm" for 15 - 20 mintues before serving.
10. Top the chicken rice with fried salted fish and serve immediately.

CURRY PUFF


taken from rasamalaysia.com

Recipe: Curry Puff

Filling:

5 tablespoons oil
1 medium red onion (finely chopped)
1/2 teaspoon kurma powder or chicken curry powder
2 teaspoons meat or chicken curry powder
1 teaspoon chili powder
1/2 teaspoon turmeric powder
1/2 cup of finely diced chicken breast meat
2 large potatoes (boiled and finely diced)
1 1/2 teaspoon sugar
1/2 teaspoon black pepper
1/2 teaspoon salt

Pastry:

1 lb plain flour
5 oz margarine or shortening
3/4 cup water
1/2 teaspoon of salt

Method:

Make the filling first. Heat oil and fry onion gently until golden brown. Add the kurma powder, curry powder, chili, turmeric and fry gently. Add the chicken, potatoes, sugar, pepper, salt and cook for 5 minutes. Mix well and leave aside to cool.

To make pastry, mix flour with margarine, water, salt, and knead well. Let it rest for 1/2 hour. Cut the dough into circles (3 in) in diameter. Fold pastry over to make a half circle and crimp at edges. Deep fry in hot oil until golden.

ROTI JALA WITH CURRY CHICKEN


taken from rasamalaysia.com

Recipe: Roti Jala "Net Bread" or Malaysian Lacy Pancakes

Ingredients:

1 3/4 cup all purpose flour (1/2 lb)
1 1/2 cup low fat milk
1/2 cup water
1 egg
1/2 teaspoon salt
3/4 teaspoon turmeric powder
1/2 tablespoon oil
Ghee or butter (to grease the pan)

Method:

Sieve the flour and set aside. In a big bowl, mix all the ingredients well together (except the oil) and strain the batter. Add in 1/2 tablespoon of oil and set aside.

Heat up a pan with medium heat and grease it with some butter or ghee. Pour some batter into the mold and transfer the mold to the pan. As the batter flows through the holes of the mold, make circular rounds around the pan to form the netty patterns. (Click on this video clip for the cooking guide). After the top is set and done or when the bottom turns light brown, transfer the Roti Jala out and fold it into triangle shape. Arrange a few Roti Jala on a serving plate and add some curry chicken on the side. Serve immediately.

Recipe: Malaysian Curry Chicken

Ingredients:

1 boneless/skinless chicken breast meat (cut into small cubes)
3 tablespoons A1 Best One Meat Curry Paste
3/4 cup water
1 tablespoon coconut milk
1 shallot (diced)
1 tablespoon oil

Method:

Heat up a small pot and add in the oil. Saute the diced shallots until light brown. Add in the curry paste. When it smells aromatic, add in the chicken meat and do a few quick stirs. Add in the water and let it boil. Lower the heat and simmer the curry for about 10-15 minutes. Add in the coconut milk and serve hot.

flight of the bumblebee... acapella!

i never imagined this would be possible. i can only say.. wow.. no wonder they say the violin has the closest sound to human voice. i totally salute them! enjoy!^^

Clash of the Choirs: Flight of the Bumble Bee

one of my happiest day!

food from malaysia.. warmth from home.. and the best thing is.. i don't have to lug it from the post office. heehee..

Food!!

coming to scotland, i'm really learning more and more about cooking. basically, when cooking anything, you can just dump in whatever you want. once cooked, they all taste nice. haha..

STEAMED COD FISH


steam fish together with chilli padi, ginger, tomatoes. pour the sauce over (soy sauce, sesame oil, a lil' of water). after 10 minutes... it's ready to eat!

CHICKEN RICE

Rice: fry with 5 cloves of garlic, butter and salt.

Soup: fry garlic and ginger with sesame oil. Add water to boil. Add in chicken. After chicken cooked, take out and serve with light soy sauce + sesame oil + water. Use the chicken soup to cook rice.

Prepare chilli padi in soy sauce to eat with chicken.

DESERT

we made brownies too! just buy a pack from tesco. it's really easy to make. then i topped it up with ben&jerry vanilla ice cream. and yi lyn topped it up with a strawberry. really delicous! looks good too. (^.^)v

WESTERN SET


Salad: chop up cabbage, lettuce, tomato, add raisins, and mix them all with cocktail sauce from Aldi. voila!

Potato wedges: buy the wedges, top with cheese, parsley, oregano.. and bake!

Roast chicken: marinate chicken with dark soy sauce, light soy sauce, oyster sauce, pepper. lay it out on a tray and drizzle with honey, and add a dash of rosemary. then into the oven it goes!

SHEPERD'S PIE (from the sheperd who keeps chickens ^^)


A - 1 kg potatoes (Russert), 100g butter, 1 teasp salt, 4 oz milk, half teasp pepper, parmesan cheese shredded.

Filling - 500g minced beef/chicken, 2 large onions chopped, 3/4 teasp salt, 1 chicken stock cube added into 1 cup hot water, 1.5 tablesp dark soya sauce, 2 tablesp cornflour added with 2 teasp water, 1.5 teasp Lea n Perrins sauce added acc to taste, 5 tablesp oil, 1 large carrot, 1 tin mushroom sliced.

method:
1. wash potatoes, boil, mash, add A
2. stir fry filling until cooked
3. place filling at bottom of oven proof glass dish, add potato mixture on top, sprinkle cheese.
4. bake in oven 200 degree celcius for 30 - 40 minutes

River clyde take 1

we went to river clyde on a whim one evening with dark heavy clouds holding back impending rain. we didn't know how to get there, actually. we just walked in the direction of the river. so, it's no surprise that we went to the wrong bridge. haha.. but still, it was fun. more because of the nice company of good friends. =]

we will find the correct bridge next time though. then there will be a river clyde take 2.;p

the spider's web... so intricate, yet so fragile. how many times in our life do we lean on a spider's web? with nothing to catch us when we fall? only when we hit rock bottom, will the truth dawn on us.

our group picture!^^

itchy fingers

i never imagined i would say this.... but...

I MISS MY PIANO!!

i wanna play out a nice melody
i wanna have somewhere to vent my emotions
whether it's happy or sad
frustrations or fear
i just wanna lose myself in the music from my heart...

Penang Hokkian Mee Recipe

Taken from rasamalaysia.com...

Recipe: Penang Hokkien Mee (Prawn Noodle / Har Meen / Mee Yoke / 福建虾面)

Stock ingredients:

1 ziploc bag of shrimp heads and shells (I used Ziplock Easy Zipper Bag)
15 cups of water (reduced to about 12-13 cups of water after hours of boiling and simmering)
2-3 pieces of rock sugar (about the size of a small ping pong ball) or to taste
1.5 lbs of pork ribs (cut into pieces)
Salt to taste (or fish sauce to taste if you want stronger flavor)

Chili Paste:

30 dried chilies (deseeded and soaked to soften)
10 shallots (peeled)
5 cloves garlic (peeled)
2 tablespoons of water
6 tablespoons of cooking oil

1 pound of yellow noodles (scalded)
1 pack of rice vermicelli (scalded)
Some kangkong or water convolvulus (scalded)
Some bean sprouts (scalded)

Toppings:

1/2 pound of lean pork meat (boiled and sliced thinly)
1/2 pound shrimp (shelled and deveined)
6 hard-boiled eggs (shelled and quartered)
Some fried shallot crisps (store-bought)

Blend the chili paste ingredients with a mini food processor until finely ground and well blended. Heat up the wok and add cooking oil. Stir fry the chili paste for 5 minutes. Dish up and set aside. On the same wok (unwashed), add in a little oil and cook the shrimp topping. Add in a little chili paste, sugar, and salt. Pan-fried the shrimp until they are slightly burned. Dish up, let cool and sliced them into halves.

Method:

1. Add 15 cups of water into a pot and bring it to bowl. Add in all the shrimp heads and shell and simmer on low heat for about 2 hours or longer until the stock becomes cloudy and tastes really prawny.
2. Strain the stock through sieve and transfer the stock into another pot. Discard the prawn heads and shells. Scoop up and discard the orange "foam" forming at the top of the stock.
3. Bring the stock to boil again and add in half of the chili paste. You can add more chili paste if you like it spicier.
4. Add in the pork ribs and continue to boil in low heat for another 1-1.5 hour until the pork ribs are thoroughly cooked.
5. Add rock sugar and salt/fish sauce to taste.
6. To serve, place a portion of yellow noodles, rice vermicelli, water convolvulus and bean sprouts in a bowl. Ladle hot stock over. If desired, add a few pieces of pork ribs. Top with meat slices, sliced shrimp, egg quarters, and sprinkle with shallot crisps.
7. Serve immediately with more chili paste to taste.

Cook's notes:

1. Traditionally, the shrimp heads and shells are stir-fried with oil until aromatic before adding them into the boiling water. I tried this step before and found that my "cheated" method works equally well.
2. The hawkers in Penang also blended the shrimp heads and shells after they are briefly boiled to extract all the flavors from the shell. Again, I tried this step before and found that my method works as well if you have plenty of shrimp heads and shells.

Recipe can also be found on precious pea.

Somebody please tie me to a chair and not go shopping...

But first, let me share with you a look of the scrumptious mark&spencer cheese cake. totally love it! the biscuit is nice, the cheese creamy and yet not too 'zai'. totally the best i've tasted so far.


now look where all my money's gone...

jerseys...

blouses...

jackets... dress...

... and i was actually planning to save money for italy trip. haha..

i'm actually freaking out about the video exam, coz if i pass my degree at 50 marks, i'll only have 35%. since i failed class test 2, i will have to get 15% from my hospital presentation and video exam. hmmm... stress!! hope i can pass and give the correct medication or advice. hope i can do all that before the bus comes.;]

Indulgences after exemption exam ~

After PP3 exemption exam, we gave ourselves a treat and cooked up SATAY! to be eaten together with nasi lemak...

How?

Satay: marinate the chicken breast overnight with satay sauce, grill, eat with satay sauce.

Nasi lemak: rice - cook with santan, ginger, salt.

Fearing that our satay wasn't enough, we also fried some celery to eat together in this weird but nice combo. the cucumber is super nice, as always. and i love de-shelling the eggs.;p


On the next day, we cooked tomyam to be eaten with our rice and fried egg. i love my egg best when it's fried with lots of soy sauce and pepper in the 'lala' style, and left in the hot pan for a while after being cooked to have that little burnt lining at the sides of the egg. yum yum.. like it coz that's the way my grandma used to fry for me when i was still very young. =]

tomyam: boil water, add chicken stock, add meat, onions, cauliflower, carrot.. then add 4-5 big dollops of Mae Ploy Tom Yam Paste. when soup is done, add some tomatoes last, and lots of pepper. are you licking your lips now? hehe.. only if you like spicy stuff i guess.


Due to my excessive love for the fajita spice mix, today we fried spaghetti with fajita spice. first we fried garlic, onions, dried shrimps, sausages (2 types), with some pepper and soy sauce using normal oil and a little of sesame oil. then we added straw mushrooms, spaghetti, the spices, and lastly some lettuce. it tasted like dried curry mee. the spaghetti tasted surprisingly like the yellow mee in malaysia. nice!


I have found the nicest sausages in Glasgow. Bratwurst - recommended by Angeline. not only is it tasty, it doesn't break up into mush when it is cut, unlike all the other types of sausages. it can be bought from Aldi for 1.69pounds for 6 gigantic sausages. worth a try. i think i'll stick to this brand while i'm still here. it's so nice!! it tastes like the meat balls in the pan mee at sri petaling pasar malam.


Who likes ice cream? Ben & Jerry is having promotion, selling each tub for 1.99 pounds. i tried the vanilla one. it's very nice coz it's creamy enough, and is interspersed with cookies and chocolate chips. there's another type, the chocolate ice cream with bits of chocolate fishes, caramel and marshmellows. i'll try that the next time. I'm actually waiting for haagen daz to have promotion. ;p

fajita!

To celebrate the end of our FMT modules, we decided to have a nicer meal for dinner today. so, instead of spending tonnes of money to eat not-so-nice-yet-expensive food outside, we just bought a fajita kit from tesco! hehe..

with 4 servings - 2.4 pounds

we cooked chicken fajita after painstakingly deboning the drumsticks (top). the smell of the red pepper is so fragrant. we really should incorporate it more into our meals. salsa dip was included in the kit (bottom)

just in case the fajitas weren't filling enough, we also made our cheese-baked potato-egg salad... not sure whether it is still a salad, since we didn't put in any mayo. but tastes nice though.

finally! tastes really good. especially with the salsa sauce. should really try it one day. i'm in love with the fajita spice mix.;p

Evicted!

It started raining indoors today. so we had no choice but to move to block E instead. the apartment is much nicer in block E, but we had to go through all the hassle of moving our stuff, clearing our fridge, plus we have exams coming. hopefully we don't have to move back until after the exams are over. sigh..

ate salmon and lettuce for dinner today. it was nice, especially the salmon. i felt a bit like a rabbit eating all the vege though. we had a plate full each. ;p

after dinner, we found out that our bulbs weren't working, so we walked all the way to V.O. to have them changed, only to come home and find out that they still weren't working. we were almost about to bring our whole lamp to V.O. when we suddenly realised that it has an extra switch to turn it on. cheh.. i think most probably that our first bulb was working fine. oh well.. haha..

BimBim BangBang

Today, we finally tried cooking v co's bimbimbangbang. how did we do it?

1. cook rice

2. bake salmon in teriyaki sauce

3. fry a bull's eye each

4. boil long beans with some salt, then mix with sesame oil and a little sugar.

5. dish out the korean chilli sauce into a bowl and add some hot water until it has the viscosity of chilli sauce.

and voila! here is the finished masterpiece.

the rice with all it's ingredients, unmixed yet.

i walked all the way to chung ying in search of this special ingredient. nice!^^

seaweed soup with onions, chicken stock, chinese cabbage, seaweed. very nice! still got half a pot waiting for us, since we cooked TWO pots! hehe..

after everything is mixed. ready to eat!

Thanx to v co, we have found a new delicious recipe, simple and nice. now i feel so bloated.;p

18; 29

“爱的呼唤”
一个很不错的韩剧。

29岁。。。
回到18岁的她
失去记忆
才记起当初的梦想
才寻回已忘记的幸福

失去了记忆
虽然充满误会
两个人最终还是相爱
因为内心依然不变

令我联想到，
很多时候，
我们往往因为现实的生活，
因为时间的流逝，
而忘了起初的梦想，
起初的爱。

Cute

Best lecturer award...

... goes to Ian Towle!! wins hands down. he's...

- cute
- has a sexy voice
- plus.. OMG!! he's so nice!! i'll remember him forever for what he did in the class test today.

gosh.. hope i didn't get anything major wrong. i managed to finish on time since i didn't have to refer to the prescriber for every prescription. but that just worries me even more. but i can't line up to smile at the prescriber just to take away my worries right? i have already realised that i forgot to put the reference number on my label!! argh!! it was a private prescription. what's more, it was my last, and i still had so much time. i was like scrutinising it for mistakes, but couldn't see any. so i went to dispense it. gosh.. hope there's no more mistakes... especially MAJOR ones!

$$$

we received our cheque from JPA for our Visa refund today!! we were so excited that we straight away went to bank it in at RBS. then we came home to 'chill' a while after test. actually i came home to nurse my broken heart over FMT1 by watching the comedy ' 10 things i hate bout you'. quite entertaining i think. i like julia stiles more and more.

anyway, after the movie, i saw ka keat's email bout collecting the letters tomorrow, so i started fillling in the form... only to REALISE... that... THEY ACTUALLY NEED OUR CHEQUE NUMBER!! OMG! which we had already happily cashed in earlier. gosh!

we went through a frenzy of getting ka keat's extension, msn-ing with him bout the problem, until kak lin was almost involved... good thing yi hui suddenly realised that the accompanying letter actually has the cheque number and date too! the things we do to ourselves. freaks me out sometimes. haha..

depressed...

i really have to change my exams in scotland from being SCREWED to being super or successful or something. gah..

and who's fault is it? all mine. i didn't read enough, didn't allocate enough time, didn't memorise all the small important details, didn't memorise the formulas carefully enough, got all my facts muddled, didn't do the CALs, didn't read the past years properly... i think i left my brain and self-discipline back in malaysia.

i couldn't even remember what MRSA stands for!! OMG! i can't believe myself sometimes. well, i did think it sounded suspicious at first glance. that's why i should trust my first instincts. sigh..

it was bad enough that i didn't manage to finish studying enough for the FMT1 test, it was bad enough that so many questions were repeated from the past years and i didn't pay attention to them the previous night, it's even worst when all this is topped with my own CARELESSNESS. sigh again.

wake up lydia!! this is your last wake up call...

african choir ~

i had a rare chance to see for myself an african choir in action today. it's totally... wow... i mean, i knew africans can sing very well, but what i saw was not their fantastic vocals, but rather, their passion, their joy. they really sway without any inhibition. i love their music and the way they harmonise too. we really can learn a lot from all cultures.=]

how i've been passing time ~

Wooden roses - can be found in amsterdam, but i found this on sauchiehall street. cheap sale, 10 roses for 1 pound. it was by accident that i have it now, but no regrets ~ ^^

fiona's superb frying skills, my superb cutting skills, yi lyn's superb arranging skills...

Sensation chips!! half price now at Tesco (0.74p)! really creating a sensation. hope there won't be a commotion when i finally weigh myself sometime in the near future.;p

4 full layers of assorted butter cookies for 1 pound at poundland, some with chocolate chips, some topped with sugar... fragrant, buttery, fattening. oh dear...

salmon from fish place is cheap - 2 kilos for 2.20pounds. the problem is... there's just this many times you can bake it with teriyaki sauce. so... a brief search online revealed this simple and interesting recipe - lemon salmon! season salmon with salt, pepper, rosemary, butter, lemon and black pepper (some modification contributed by our creativity).

Other interesting stuff i'd like to try:

BimBimBangBang (recipe of V Co) - cook rice. boil vege and season with sesame oil. cook your chicken/fish your favourite style. fry a bulls eye with half-cooked yolk. put all these on your rice, together with the korean chilli sauce called... ermm... ko ju jang?? mix all together and eat!

Cola Chicken (recipe of Angeline) - pour in half a bottle of coke, put in chicken wings, boil until dry. voila! make sure it doesn't go up in smoke though.;p