Precious Pearl Makan Haven

Yikes.....it's tooooooooo hot~~~~~ summer ain't my fav time of the year. I can't believe I am saying "give me back the cold winter months"......kekekekeke.............. Anyways, gotta brew this "liang teh" to cool down the body system. Heh heh.....so "pak kua" hor? *blushing*

Whenever I am in the office, I will order this fruit platter. Love fruits and it's such a good deal too. Ah...can't complain that I work from home but what a treat to be in the office. Love the glazed carrots. Hmm...."uncle, can remove the wedges and replace with more veggies please?" *battling eyelids* hehehehehe........ Jerk chicken. Not exactly my kind of food.

Heh heh.....is this for real? Now, scroll down............... Here are the 2 uninvited guests making themselves really comfortable atop the bbq grill. Hmm....wonders what they were saying to each other. Probably complaining about me intruding into their private time. hur hur hur..............

Uncle and Aunt from Arizona came to visit. Kekeke....pressure, pressure.....must cook something nice eh? Had three lovely days with them! Here's my grilled skate wing aka stingray blachan. And ever the wanna self-improve me, I had to do the otah again. Look!!! This time, it's NOT burnt but still room for improvement!

Erm, *taps shoulder* excuse me, I don't see your rice!!! kekekeke....covered by the curry gravy neh? :P Let the feast begins~~~~~

*whines*....where's my sous chef???? *pretends to throw tantrum*.....heh heh..... *sings* help, i need somebody, help....not just anybody, help...help...help..... :P Ho lah ho lah, mai ji siao liao..... piangz....that was a lot of meat to prepare!!! And I single-handedly did it all~~~ wooohoooo~~~ there were some really loose pieces that were a challenge for me. I put them all in a non-stick pan and stick it in the oven to grill. No bad lah. Of course on the bbq grill will be better. Or charcoal? The best? And awww.....a good friend from Mississauga made me the sauce. She's such a sweetheart! *hugz*

The ever favourite/popular kang kong.

I combined the recipes from THREE different cookbooks. I added laksa leaves aka duan kosom? Hence, it is pretty fragrant! Kay kiang....the paste was kinda heavy so I added more coconut cream. It took longer to set so I kinda overbaked/grilled the top. Taste-wise .... not bad..... *blushing*

This recipe was given to me by the "uncle" who now calls HongKong home. ;-) I tumis the rempah for over 2 hours!!! "End product"