Archive for June, 2014

Brrrr…

It’s winter! It dropped to 4 degrees this morning and I really felt it. My long boots are out of the shed and wore my first turtleneck of the year.

I was going to blog about our Singapore trip which feels so long ago (it was back in April!) but I’m too lazy 😦

Since our return from the April trip it has been crazy at work, even crazier than before if possible. I guess we’re kinda like the accounting folks, this is our ‘peak period’ but it feels like it might never end. I’m hanging out for my next getaway to Sydney but that’s not till September yikes.

Funnily enough, I’m really looking forward to FIFA world cup! I have been out of the football scene for a long long time and have no idea who the latest players are but I can’t wait. Woohoo!

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WA Day long weekend with kueh chap

It’s the last long weekend for a long long time (T___T). Luckily we made the most of it and it was a relaxing and fun one.

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Starting the long weekend with R’s souvenir from Sydney, an Adriano Zumbo cronut, hehe, he knows me so well. It was a lovely treat to start the weekend with a hot cup of coffee and a custard filled cronut.

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Dinner at Jo’s with Wendy and Jason whom we haven’t caught up with for a long long time.Wendy brought her homemade rice dumplings, just in time for Duan Wu Jie :).

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The daitaoha family love buffets. This time it was the Hyatt buffet which was also a pre birthday celebration for R. Everyone was impressed with the quality of the oysters which we agreed were better than Atrium’s, but we still prefer Atrium overall and think it’s the better buffet joint in terms of variety and service.

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I cooked R a big Sunday breakfast of eggs, ham and sausages while it was  HC’s signature butter cake slices and coffee for me. Love HC’s butter cakes.

June

The rest of Sunday was spent cleaning one kg worth of pig’s intestines. My method includes rubbing the intestines with coarse salt, turning the intestines inside out with chopsticks, rubbing with tapioca flour, washing and ripping off the yucky membrane bits (repeat a couple of times), trimming the stubborn bits with a knife, searing on a hot pan then par boiling in hot water.

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Is it worth all the effort and trouble you ask? Definitely. Especially when it means you can serve your family a bowl of kueh chap at the end of the day. I also used half the intestines to braise it with belly pork which I prefer eating that way.

A great long weekend. I’m glad we made it count.


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