My Simple 29th Birthday

Im getting old & older by turning into 29. Yes, I just celebrate my 29th Birthday 2 days ago! Well, it was just a very simple birthday celebration with no beer, no party, no BBQ, no friend crowd & no gift...I only with Fern accompanied me the whole day.

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I had my simple birthday dinner with Fern in Nine2Five Cafe, located at Pelita Commercial Centre. This being the first time I dine in 925. It is a nice & romantic place for couple to have fun, I love their environment very much, of course the foods were delicious too.

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Internal view of Nine2Five Cafe
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I ordered a plate of Marmite Chicken Rice
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Fern ordered a plate of Mongolia Chicken Rice
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Extra dish: Home-Made Season Beancurbs
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Extra dish: Tomyam Soup
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A small Chocolate Cheese Cake as my Birthday Cake
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After the dinner, we did a visitation to Amy's house & her begun the most exciting session-gambling! haha....Whilst drinking the red wine (Peter-Vella), I played Black Jack with her family members & friends. Well, as usual, my luck only be too good at the very first & later the so called "LUCK" seem started to boycott me oh...it caused me lost RM10 at the last...I think this is what we called "十赌九输"; no wonder the elderly claimed that "Gambling Won't Make You Rich"! I should take the advice...:p

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Annual Dinner Year '07

Clinic which Fern working with is having their Annual Dinner on 1st Dec 07 (Saturday). Im invited to attend too. The Annual Dinner was held in Imperial Hotel's Ballroom (Room Danum 1) at sharp 7:00P.M.

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Left: Yin Yin (Fern's niece), Lucy's mum, Fern & Lucy (Clinic Staff)

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Right: Clinic Assistant, Shiao Chee & her two younger sisters
aLeft: Fern, Lucy, Shiao Chee present a song "后来".
aMe & Fern
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Wan & JB (my colleague) playing with their handset & PDA.
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a Menu of the dishes for tonight dinner.
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Five Hot & Cold Dish Combination
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Braised Shark's Fin Soup with Crab Meat & Shredded Chicken
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Steamed Green Snapper in Cantonese Style

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Fried Crispy Chicken

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Pan-Fried Prawn with Savet Corn

aaGolden Crispy Duckling Served with Plum Sauce
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Braised Baby Clam with Mushrooms & Bracolli
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Golden Crispy Pan Cake
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Fresh Fruits Platter
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Would You Like To Try One?

Not long ago, my colleague, JB went back to his kampung in Mukah Division. So I asked him a favor to buy me some fried sago larvae (in malay: ulat sagu; in mandarin: 硕莪虫). FYI, sago larvae is living inside the trunk of the Sago Palm. Instead of fry, the sago larvae are sometimes steamed inside the sago become an interesting dish

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A container of sago larvae that cost me RM20.00. Isn't it expensive?
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Close look of fried sago larvae, isn't it just look like a cracker.

Raw plumpy sago larvae. Isn't it looked disgusty? EaaaAK.......!!!
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But it is actually quite good tasting, yummi~yummi~~~. Would you like to try one?

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Dine in Excapade Sushi

Finally, I have been in Kuala Belait (KB), Brunei for Japanese foods last Sunday (28 Oct). We dined in Excapade Sushi. Well, the restaurant is not big, only around 5-6 dinning tables.
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The below pictures show some of the Japanese dishes we ordered. Honestly, I seldom dine in Japanese Restaurant & Im not a fan of Japanese foods, so I cant tell you their names.
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Same like other Japanese Restaurants, the price of the certain dishes are represented by the 4 different colors: Green- B$2.00, Blue- B$3.00, Yellow- B$3.50, and Red- B$3.80.

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According to Fern, the size of the dishes seem generally bigger than the one found in Miri Japanese Restaurants.

Salmon Fish Head in honey sause at B$5.50, I like this dish...yummi yummi :p

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3 siblings (from left: eldest to youngest, the youngest one is Fern's sister-in-law) are enjoying the Japanese dishes with talk & laugh.... :D

Video Clip: Train Served Japanese Dishes

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My Favourite Dish - Kacangma Chicken

Kacangma Chicken is one of the traditional dishes of Hakka (Hopoh) dialect, it is quite famous among the Sarawakians, and is one of my favourite food (offcourse, Im a Hakka).
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But it is sad, as recently Im working outstation in Miri, now-a-day hard to have chance to taste the Kacangma Chicken anymore, and those availabled in the kopitiam or restaurant not really good tasting. Anyway, whenever I back to hometown (Kuching), my mum must cook it for me (even I never request for it), as she knows that I like Kacangma Chicken very much...hmm, yummi yummi...!

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The ingredient for Kacangma Chicken is very simple, as listed below:
1. Chicken

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2. Dried Kacangma
Kacangma is a traditional herb with medicinal value and popular among the chinese population, especially beneficial to women, that why it is called Yimucao (益母草) in Madarin. Its scientific name is Leonurus sibiricus.
For Kacangma Chicken cooking purpose, the leaves are dried and chopped finely. More you put, more bitter is the Kacangma dish.

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3. White Wine
If the white / rice wine is used, normally the Kacangma Chicken is tasteless, you probably only can smell the combination taste of ginger, kacangma & wine, which is abit spicy and bitter. White wine is my mum’s choice, it can be own made or just shop at grocery shop/supermarket in different brand, e.g Cap Manok (Ayam), Cap Apek, the price ranking among RM6.50 to RM12.00. Some people may use red wine, if so, the Kacangma Chicken may sweetness tasted.

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4. Ginger
Ginger can be considered as a herb with medicinal value also. Pound the ginger finely with pestle, and reserve both the ginger and ginger juice. The quantity of ginger you add to the dish will determine how spicy is the Kacangma dish.
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The Kacangma Chicken is normally serve after childbirth, it is believe that this dish (with ginger, Kacangma, & Wine) can help to stimulate the blood circulation & breast milk production, and as a restorative tonic after childbirth.

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Read more about Kacangma Herb/Kacangma Chicken.
(Remark: My mum never use the ingredients like sugar, salt, sauces & water)
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