Precious Pearl Makan Haven

It was a late-nite night. Lalala~~~~~lalalalalalalala~~~~~ heh heh......anyways, here's yours truly working into the late night with this pandan chiffon, attempt number 3. Thanks to all the gurus......my mixing bowls were dry, and I used ONE direction.....can, can, can......? Opening ceremony for this pan....bought it at Wal-mart.....crap, it's expensive!!!! What is it I hear about the lowest price thingy? And HOW COME it leaked???? Alamakkkkkk.......recipe book indicated "turn cake over" but didn't say when!!!! Well, the ever obedient me, turned it over right off the oven. Guess what? Of course stuck lah!!!! Piangz..... Boohoohoo~~~ look! The top....the top....I failed big time for appearance liao lah! *sobs* Finally.......neh ways, I am not going to give up. Me ish going to work on it again. I must get it right!!!!

Still no kangkong but saw sweet potato leaves. How come those in sg are purple in colour? Anyways, I didn't realize that the stems are, erm, kinda woody. Next time, I'll just use the leaves. :P Fry the hae bee hiam and wah lau...the whole house smells leh! Tsk....tsk..... I like it but the stems are really CMI (cannot make it)! :(

One of my favourites. Prepared it for lunch last weekend. Okay....okay....don't get excited. No one got invited so you didn't miss anything! :P

Pai seh.....mm si wa cho eh lah........buay eh.......... *blushing*

Can't get kangkong in winter so french beans will have to do.

Remember this at the nasi padang stall? One of my favourites. You can add minced fish in it too.

Reminds me of my growing up days in S'pore. Walking to the coffee shop to get char siew pao and fan choi. Yum....yum.....