Wednesday 31 August 2011

FEELINGS心情日记: 夜市人生


我很喜欢逛夜市,而且是越年长越喜欢去夜市。小时候对夜市的印象,就是一杯杯以盐巴和牛油调味的蒸玉米粒。那是我和爸爸每次去夜市都一定会买的小吃,而换来的就是妈妈的教训,因为她觉得那些玉米粒很油很咸。其他的战利品,还有甘蔗水,饼干,零食,水果等,有时还有鱼产蔬菜,都是家家熟悉的食物和用品。

不过从巴生搬去实兆远后,就比较少去夜市了。去过两次位于大草场的夜市,还有一次每逢星期四下午才有的‘拜四街’。可能父母已经不喜欢那拥挤的人群,嘈杂的气氛,和炎热的环境,所以在中学期间几乎和夜市断了连系。还好到了大学时期我又有机会逛夜市了,加影每逢星期一和星期四晚上在不同的地点都有夜市。不过去逛的次数还是不多,因为没有多少志同道合的夜市发烧友。毕业工作后,我又回到了巴生,也去了三个不同地点的夜市 - 直落玻璃,池良花园和诗蒂亚南。最难忘,最喜爱的还是蕉赖的康乐花园夜市,每次去到那里我都会疯狂抢购小吃和服装饰品。临毕业时,还‘苦苦哀求’他再带我去一次,到今天,我还是很想再去逛。

当然,我不止是去逛而已,我喜欢夜市,因为在那里我可以看见各式各样的人生。每当太阳西下,夜晚到来,就是夜市开始新一天的时候。这句话,对夜市小贩们是最佳的写照。逛夜市的当儿,我都在观察他们如何工作。有的笑脸迎人,博取顾客的生意。有的一脸霸气,没有打算买最好别碰他们的商品。有的滔滔不绝,极力推销商品。有的忙得喘不过气,让隔壁门可罗雀的小贩红眼。各种表情态度,宛如一页页的史书,记载着他们的生活,个性和人生经历。

有一次,在一个卖鱼产的摊位,一堆堆排得高高的江鱼仔,虾米,马来栈和咸鱼背后,坐着一位身怀六甲的少妇。她一边顾着摊位,一边照顾一个咿咿呀呀正在学语的幼儿,旁边还有一辆旧货车,和一位应该是她丈夫的男人。我一时好奇走近摊位,少妇立即扶着腰,挺起就像快要临盆的大肚子,站起来准备招呼我。此时轰隆隆地闪电打雷,我只能不好意思地傻笑,然后赶忙离开那个摊位,因为我根本没有打算购买。我一定让那位少妇失望了,因为我看见她那期待顾客来买东西的眼神。老天爷也让她失望了,因为一下雨就表示一天生意的结束。我开始想象待会儿他们必须赶快把摊位货物收拾好避雨的情形,这个情节在他们的生活中不知还要上演多少次。

又有一次,我在一个卖日常用品的摊位买了一个拖把,匆匆忙忙就继续逛。再次回头走过时,才仔细地观察那个摊位。摊主是一对中年夫妇,男的穿着整齐,女的系着腰包,同样的是,两人脸上都有一份沧桑忧虑。他们的女儿,大概八,九岁吧,和我妹妹一样,一头齐眉刘海的短发,鼻梁上架着一副眼镜。她一个屁股坐进了蓝色水桶里,双脚张开,静静呆呆地向前望,像无知,也像无助。那是晚上八时左右,我的妹妹应该吃饱晚餐,正在上网游览面子书。而她,则必须跟着父母为生计奔波,可能没有足够时间温习功课,也没有玩过电脑游戏。每个人都有不一样的童年,我希望她可以过得安康温暖。

去过一个卖炸鸡排的摊位,生意好得不得了,要买一块炸鸡排还得排队等。一大桶腌好的鸡肉,沾上调好的粉,以滚烫的食油炸熟,再把它捞起,沥干油脂,以辣椒粉,胡椒粉调味。摊位的工作程序简单快速,一人处理材料,一人炸肉,一人包装收钱。负责炸肉的是一个身材娇小的女生,中性打扮,染了一头金色短发,大概是要引人注目吧。她默不作声地,对着那锅不断传出滚滚浓烟和滋滋声响的热油,认真地把每一块鸡排炸好。我注意她的双手,从手背到手肘的部位,有很多水泡和新旧交叠的疤痕。那是长期在煎炸过程中被热油烫伤所累积的,应该没有多少女生,不,是没有多少人耐得住吧,我的男性朋友在烤肉时被微小颗粒的热油喷到就已经哇哇大叫了。

所以我在夜市买东西的时候,从来都不和摊主讨价还价。只要是我喜欢和需要,而且实用的物品,我都会二话不说把它买下。就算真的被敲诈几令吉也无所谓,因为那是他们的生计,丰衣足食的我实在没有理由和他们压价。他觉得奇怪,为何平时精打细算的我竟然不和摊主讲价。我向他解释我的感受后,他傻了眼,说不再带我去夜市了。

Monday 29 August 2011

KITCHEN厨房日记: Pasta & Romaine in Creamy Sauce


A lovely, sunny bright day started with a car service (fixing my poor starter switch, which always rebel and make me stomping the ground) and then lunch, alone. I only had rice, onion, pasta and other dry ingredients in my kitchen, so it’s time to stock up some fresh ingredients in my fridge. Veggie is a good choice, since it contains high fiber and vitamins, and helps to control your weight. I seldom buy meat to cook, as they are a bit pricey if compared to veggies, and more tedious to prepare.

Since I only had to cook one meal for single portion, I just bought a packet of Romaine, which is more than enough actually. Based on what I had in kitchen, I came up with this recipe, Pasta & Romaine in Creamy Sauce. This is very simple to prepare, yet tasty enough to serve guest in party or gathering.

While boiling water and cooking pasta (I used Macaroni), sauté chopped onion in olive oil with seasonings like black pepper and basil leaves. Then, add in Romaine and stir for a while, before adding in the Macaroni. Combine with cream sauce and continue frying till they corporate well. [TIPS: Since cream is expensive in Malaysia, costs RM9 at 200ml, I use a cheaper alternative, just melt some cheese in milk until they are creamy.]


When they are done, remove from heat and sprinkle with Paprika on top. Love Paprika or any other spicy powder nowadays! 

Friday 26 August 2011

BEAUTY美丽日记: Cuty Dolly


I felt jealous when I found out that my dad bought this babydoll for my sister. RM300 it costs. What’s so special about it? Hmm!



However, I fell in love immediately with the doll! It’s so cute & real, like a baby in your arms. She talks, with her mouth & face ‘muscle’ moving. She blinks her eyes, moves & waves her hands. She drinks, and pees! How special!




This is the full set of the toy, comes with a hat, raincoat, boots, dress, drinking bottle, powdered drinks, napkins and potty! Owwh, when you hold her in arms, it feels just like your own baby!



I would play this together with my sister everytime I go back. It’s just so cutex100! Thank goodness, we don’t fight over for the doll. I’m grateful that my dad bought this for her. XD

Sunday 21 August 2011

KITCHEN厨房日记: Kuih Sago (Sago Cake)

I usually prefer to cook/bake western dessert, like cakes and cookies, because I can keep them for few days as breakfast (part of saving budget). Asian dessert usually requires ingredients like yeast, santan (coconut milk), pulut (glutinous rice), which are sometimes, tedious to store or prepare.

However, I still have soft spot for Asian dessert, especially Malay and Nyonya traditional kuih (cake). I can never resist anything with sago, glutinous rice, shredded coconut and gula melaka (coconut sugar). [TIPS: While savoring these heritage foods, just beware of the sugar level and cholesterol.] When I went back to hometown, I grabbed the chance to try this recipe – Kuih Sago, due to 2 reasons. First, there is a big wok that is suitable to steam cake in my house (hometown). Second, I am just too lazy to go buy santan and shredded coconut in wet market, and back in hometown, my mum can arrange that. I’m such a lazy bum, can’t help it.

This is simple to make. Soak dry sago in water for 3 hours (I personally think 2 hours is enough, so that the sago will not be overcooked). Drain them, and add in santan, sugar, pinch of salt, pandan essence and green/red coloring. [TIPS: Drain the sago really well, squeezing out the water content as much as possible.] Pour into a tray and steam for 30 minutes, until the kuih firms up. Scoop away remaining santan or water droplets on top of the kuih. Cut into pieces and serve with shredded coconut.

Soaked sago

In the steaming hot wok

I had a hard time to adjust the amount of ingredients, as the recipe I had is for a big portion (10 inch round tray) – 500g sago and 300g snow frog jelly. I omitted the snow frog jelly, and used 300g dry sago, and still ended up with 2 trays (6-7 inch round tray) of kuih. Then I realized, perhaps the 500g sago in the recipe means 500g wet sago (after soak). Due to this uncertainty, the kuih is too soft and sticky. [TIPS: Kuih Sago should be soft but firm, with the sago clearly visible.] Well, the taste is nice, and we had a good time with it.

Fresh from wok

Love the colors!

Oh yes, let’s have some Bahasa Melayu (Malay) lesson today. I had a hard time when buying shredded coconut, as the shop keeper conversed well in Tamil and Malay, and I don’t know what is ‘shredded coconut’ in Tamil or Malay. I just kept pointing at the coconut shells, saying ‘coconut, coconut…’ Damn embarrassing. Lucky for me, she understood what I want. Then I realized the board hung over on top: Santan, Kelapa Parut.

Santan – Coconut Milk
Kelapa Parut – Shredded Coconut

Hope it helps you all! 

Friday 19 August 2011

FEELINGS心情日记: 懒惰的一天


难得一天的公共假期,有同事回办公室努力打拼。而我,嗯,工作的时候工作,休息的时候休息。虽然有一点点不好意思,但还是听心里的话,选择呆在家‘颓废’。

一个人的时候,也可以很享受。快速地吃完早餐后做些体操,是BODY COMBAT,他从同事那里抄来的录像,让我不必上健身室也可以在家做运动。挥了一身汗,把一整桶的肮脏衣物倒进洗衣机里,我的生活不能没有它。没办法,它就像毒品般让我上瘾了,以前念书时期年那股洗衣服的毅力早就消失了。

肚子原来是准时地闹钟,家里没有材料可以准备午餐了,正好可以光顾那家我徘徊了许多次却没有交易的面包店和杂志店。好久没有吃上等可口的面包了,好久没有购买我最爱的都会佳人(时尚杂志)了。今天终于阔出去,痛快地花费一番(其实只不过十几块钱)。对,有时候我还真是挺吝啬的。这样子写,应该会吓倒很多朋友,以后不敢和我一起出门了。

人家说,吃饱的午后,是最爱睡觉的时间。这句话像魔咒般攻击不少上班族,但如果手头上有很多工作的话,量你也没有时间打瞌睡。为了不浪费宝贵的光阴,我很努力地写着这篇文章,同时欣赏一些我最爱的MTV。简单爱里的周杰伦好缅腆,我爱你(SHE)的故事好感人,JAUH MIMPIKU PETERPAN)的男女主角太帅太美了!待会儿要烘焙我最爱的苹果桂仁蛋糕,那么明天后天大后天我将会有丰富的早餐了。

就是喜欢这样懒洋洋的一天,可以随心所欲地操控我的行程,做些让我身心愉快的事情。写写文章,咀嚼我爱的文字,留意最新时尚,在厨房里与面粉牛油作乐,做些运动,这样子就过了一天。噢,还有下午准备约会去,虽然那套猩猩电影不是我的杯中茶,但为了和他一起,我还是妥协了。没关系,这个周末就给他点颜色瞧瞧,好久没有去逛街购物了,好久没有品尝些我爱的西式餐店了。若他看得懂这篇文章,他一定在冒汗了。谁叫他不知道,本小姐不是那么容易服侍的。

懒惰的一天:工程之一 ~ 扮靓靓出门去!应该穿浅色衣服,辫子才会明显。
懒惰的一天:工程之二苹果桂仁蛋糕!相机和技术的问题,卖相不如味道。


Saturday 13 August 2011

FEELINGS心情日记: 书中城


我的中学校长是一位作家,也许因为这样,他经常鼓励我们阅读,甚至“责问”我们到底有没有阅读习惯。他还说了一句,与其浪费时间观看足球赛,不如利用时间读哈利波特。也许因为这样,我对哈利波特有了厌恶感,从没有读过它一本书,或看过它的电影。

其实我是很喜欢阅读的,只是不舍得花钱买书(因为钱都花在衣服鞋子造型品化妆品了)。电子书?不不,我不想对着电脑荧幕增加眼睛的负担。而且,我没有办法在上班或旅行路途中阅读,因为我会晕车。所以,家里的书籍相当少,阅读习惯只属于‘偶尔性’。

当然,是时候停止给借口了。自从开始工作后,我有买了几本书(平均两三个月一本,有待改进)。第一个原因,是可以在纳税时豁免。第二个原因,是想要在放工后的时间培养兴趣,我相信阅读可以改善一个人的脾性。而我在选择书籍时,并没有很注意它是出自哪位作家,所以我对名作家的认知也很少。语言方面,我还是喜欢读华文书,因为那是我的母语,我可以迅速得阅读。英文书籍我也喜欢,不过就要一个一个字去啃了。

能够吸引到我的书籍,始终是历史性或真人真事改编的生活故事,轻松小品或励志故事也可以。如果杂志也算的话,那么服装时尚杂志是我的最爱。爱情故事呢,只要不是太煽情露骨的,我也可以接受。而科幻性,魔界背景以及如何理财致富的就免了。以下,都是我近期的战利品。


带我去月球
这是一个意外的惊喜。侯文永(言字旁)这位医生作家,真教我佩服他。写作是极需耐性的,更何况是业余创作。故事围绕在一个小康之家,结婚多年的夫妻因为一些。。。怎么说呢?就是缺乏情趣,关怀和体谅之下闹意见。故事没有多大起伏,却非常真实地,可以让你反省,自己是不是也像故事里的主角一样。很想阅读他的其他作品,尤其是白色巨塔,不知还能在市面上买到吗?


寻找心灵深处的感动
刘墉的作品总是能让我停下脚步,留住我的眼光。以说故事的方法,来激励,劝导或感动大家的心灵。不论是亲情,爱情,佛法,宠物情缘或惊世的,总有一个可以触动你的心灵。忙碌的生活,就是需要这些故事让我们放缓步伐,细心地对待每一件事。(P/S:书里面的插画也很棒一下哦!)


Shanghai Girls
我爱死了它的封面,而且是在书展上低于市价一半的价格买下。故事背景为中国30-40年代的上海,富有时髦的两姐妹因为父亲欠债而被迫嫁给互不相识的美国华侨。逃婚的当儿却遇上了日军侵略中国,还是得向命运低头逃亡至美国投靠夫君。有些情节,作者以婉转的方式描写,但还是赤裸裸地将当时民间悲惨的细节道出。


The Harmony Silk Factory
封面女郎美艳得让人屏住呼吸,故事分成三个篇章,以不同人物的角度去描写。看了好久都看不明白,也许我应该耐心仔细地去咀嚼文字。

我知道,还有很多书籍等着我去光顾。唉,家里开书店该有多好!

Monday 8 August 2011

BEAUTY美丽日记: Japanese Bun Up-Do


There are days that I don’t want any of my hair falls down on shoulder, be it hot weather, or just my mood to keep my hair up, especially when I want to show off my earrings. So, this tool comes in place, to help you achieve the tidy, nicely-done bun.



My mum bought this from a hair salon, without knowing how to use it. When I asked her to demonstrate, she just said, “Twist, twist, twist your hair.” (Hmm, that doesn’t help.) So, I went back to the salon and asked the hairstylist, luckily she is kind enough to demonstrate with my hair while teaching and showing other customer as a marketing strategy of course.



Just comb your hair and hold all in your hand, insert them into the opening slit of this tool, with the flower decoration at one end. Then, pull the tool tightly to the end of your hair, and start rolling up till your scalp. Twist the both end down, and you got your bun! [TIPS: I suggest that you tie your hair in a ponytail using a rubber band first, before rolling them with the tool. It will be easier for those with layered hair.]


Ahh, I looked so sick. Got a fever & cough after I came back from training, guess I miss you guys too much? LOL.

Friday 5 August 2011

KITCHEN厨房日记: Egg Custard Tarts

He loves Egg Tart. So, it is one of my target recipes to learn. Well, I don’t know if this is good or bad, success or failure. The recipe is a general, normal egg tart recipe. When I baked them, they turned out to be like ‘Portuguese Egg Tart’. Nevertheless, he likes it. *tee-hee*


Beat butter, icing sugar and egg yolk till creamy (not again…). Stir in flour and vanilla essence until they corporate well. Divide the dough and shape them into tart moulds. [TIPS: Shape them properly to assure even cross-section thickness, especially at the bottom corner of the mould.] Then, pour in egg, sugar and milk mixture to the tarts. Bake in oven till the eggs are cooked, keep an eye on them to avoid burnt!


Served in paper cups, they are perfect for any gatherings or occasions. Feel free to do mini version for tea party!

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