Oh Look, Krill!

Oh don't worry. Whales don't eat clownfish, they eat krill.


Amazing Africa At The Asian Civilisation Museum

Amazing Africa

On Sunday, Dude and I went down to the Asian Civilisation Museum to experience the Amazing Africa event, that was held over the weekend in conjunction with the Congo River: Art of Central Africa exhibition.

I heard that there were going to be dancing, music, food and other African culture things too. Also, free coffee from Starbucks. Now you can see why we went.

Anyway, I was glad to find out that due to the open house, it was free admission to all galleries on that day. As with anything free, there were crowds of people at the Congo gallery but we managed to go through most of the exhibit without bumping into people too badly.


The real event started at 1pm, when the musicians started playing. There dancers came out a little later. We didn’t stay for the whole thing since Dude and I wanted to attend the coffee tasting event at the lobby.

African musicians

The coffee tasting was similar to the one that I tried a few months back, only this time, we tried only the Organic Shade Grown Mexican coffee and the Kenyan coffee. With tiny little cups of coffee, we learned how to appreciate the aroma and the taste of it, as well as how well it goes with food. Dude, like me, went for the event just for the coffee.

After the coffee tasting, we exchanged the coupons that we scored at the Congo gallery for ice cream and settled down on the green to watch the show.

On the green 1

The musicians from the gallery earlier and moved down to the green and started playing. The dancers had changed into a different outfit too and started their spirited dancing.

While watching the dance, it hit me how different it is to our own cultural dance. From my abysmal knowledge of Malay cultural dance, I do not recall there being a dancing that is as spirited or as abundantly happy as the one that was performed by the dancers. There were splits, tumbling and somersault as well.

The dancers had some of the audience members to come up and join in with the dancing. The audience were a good sport too. I think everyone on the green had as much fun, either watching or even participating in the dances.

dancing on the green 1dancing on the green 2

When the dance ended, Dude and I headed back into the museum to continue with the rest of the Congo gallery since we left half way to see the dance event at the level two gallery. Before that, we decided to get some face paint on.

a

Having our faces painted and walking through the galleries earned us a couple of stares and looks but we didn’t really care. We spent another couple of hours going through the different galleries and even took a break to have plantain pudding. We wanted to try out the other African food that were available but we were so full.

All in all, we had a lot of fun. It’s been a while since we went to the museum and to be able to spend the whole day there is just awesome.


Friday Foods: Stove Top Mac and Cheese

mac and cheese

I’ve been having a craving for macaroni and cheese for a while now and there was no place near my office that made any so I had to make some at home. Having never made it before, I had to find a recipe that wasn’t so complicated to replicate.

Ingredients
400g macaroni
1/4 stick of butter
1 cup of shredded tasty cheddar
1/4 tsp nutmeg powder (optional)


Boil the macaroni in salted, boiling water according to the package instructions or until al dente.

Drain the boiled pasta but keep some of the starchy liquid. Dump the pasta into another pot or pan,over a medium fire.

Add in the butter and some of the starchy liquid from boiling the pasta.

Add in the cheese and stir the whole thing well, until all the cheese and butter has melted and all the pasta is evenly covered.

Sprinkle the nutmeg powder and mix well.

Serve with more cheese or a sprinkling of shopped parsley on the top.

It’s not hard to do at all. You can make your own variations by adding frozen mixed vegetables, bacon bits or ham or anything else that you want. It’s that versatile.


Sucker Punch-ed

sucker punch

As the movie opens here today, I was lucky enough to catch the preview of it on Tuesday, thanks to Dude getting tickets from The New Paper.

The trailers for the movie did a good job of grabbing my attention and with the fantasy, steampunk feel to it, how can I not watch it.


Usually, Dude and I would whisper back and forth about a movie that we’re watching but Sucker Punch held my attention so much that I barely whispered/discussed the movie with Dude.

I liked the action packed sequences. The fight scenes were cool and flashy. There are bits that looked a lot like other movies but that’s to be expected.

What I like most is how cosplayable this movie is. Baby Doll’s whole get up is very easy; a Japanese school girl uniform, sexified, 2 guns with whoulder holsters, a samurai sword on her back. a black headband and a blond wig.

What I would like to see is someone doing the rest of the girls; Sweet Pea, Rockeet, Amber and Blondie. That’s a lot of leather, fishnet, black cloth and corsets. I especially love the corsets.

The ending of the movie made me go, “Hmmmm” but overall, it’s got a very motivational message.

Do catch the movie if you like steampunk, action, hot girls in corsets and fishnets and of course, dragons.


Friday Foods: Caramelised Bananas

caramelised bananas

When I was growing up, my grandmother used to talk about a traditional Baweanes dessert called , literally translated, Broken Log. I have no idea why it’s called that. Anyway, it’s basically caramelised bananas.

The recipe below is a modernised version of it, with a twist.

Ingredients

4 ripe but firm bananas (the Del Monte bananas work nicely)
1 tbs butter
1 tsp sugar (you can use any type of sugar of your choice)
a pinch of cinnamon powder


Cut the bananas into halves, lengthwise. Melt the butter in a non-stick pan. When the butter is nice and foamy, add in the bananas. Shake the bananas gently in the pan and cook on both sides until it has caramelised a little. Transfer the bananas onto a plate.

In the pan with the left over butter from cooking the bananas, add in the sugar and cinnamon powder. Stir the mixture until all the sugars have caramelised. Pour it onto the bananas and serve.

Serves about 4, depending on how much you want to eat.

Note: For this recipe, we used slightly over-ripe bananas. It wasn’t a really good idea since the bananas turned to mush after a while in the pan but it still tasted really good


On The Train Today

A middle aged man was upset and started scolding some of the passengers for taking their own sweet time to exit the train. I don’t know if the man was entering the train or that he was already in the train when he started scolding other passengers. What I do know is that the other passengers would have been able to exit the train easier and faster if he was NOT IN THEIR FREAKING WAY! On top of that, he keeps saying that everyone should cooperate. Then, he started arguing with another passenger. Annoying asshole man.

There’s just something about the rush hour train ride that turns even the most mild-mannered person into the rudest, stupidest person in the city; rushing for seats, running for the train, not moving to the center of the carriage and just being unbelievably rude.

I wouldn’t be surprise if some day in the future, this kind of altercation would end up with people exchange blows because there’s only so much one could take being shoved, pushed, shouted at when one is like a sardine in a can just so that you can attempt to get to work on time.


Simple Dates

The best dates that I’ve had so far are the simple ones. No fancy outings or food. No fancy dressing up. Just two people enjoying each other’s company and doing things that one would normally think would be fun.

Like sitting at the counter seats at a local Starbucks, watching people and pigeons over coffee and pastries, while at the same time, discussing what we read in The 4 Hour Work Week.

Spending a few hours in the pool, swimming laps and teaching/learning how to swim more efficiently.

Sitting quietly in the library, reading a pile of comic books between us.

Sharing a meal and just talking about our day.

I don’t know about anyone else but these dates are the ones that I look forward to.


Friday Foods: Low Fat, High Protein Chicken Dish

chicken yogurt peri peri sauce

Don’t you just love a man who cooks? I do, especially when said man cooks healthy and yet delicious food that is versatile and can be used as a base for a number of different recipes. As the chicken dish is high in protein but low in fat, it’s a good source of protein for muscle recovery after a strenuous workout.

This post is slightly different from all the rest as it’s a step by step guide on how to make this dish, complete with pictures at each step. Click to embiggen.

Ingredients

4 large onions, chopped
a whole bulb of garlic, chopped
50g ginger, large slices
2kg of chicken inner fillet
1stp each black and white pepper
1/2 tbs Italian seasoning (salt free) – marjoram, thyme, rosemary, sage, oregano, basil
3-4tbs olive oil
1tbs chicken stock
1 cup water
salt to taste


Chop the onions and garlic. Slice the ginger and cut the chicken into small chunks.

ingredients

Heat the oil over a large flame and fry the garlic, onions and ginger. Add both the black and white pepper and Italian seasoning.

fry and season

Sweat the mixture until the onions are soft and translucent. Add in about a teaspoon of salt.

sweat and salt

Add the chicken chunks by hand as you don’t want any of the water at the botton of the chicken container to get into the pot. Mix the chicken stock in with the water and add in the stock liquid into the pot.

chicken and stock

Stir the chicken until it’s well coated with everything in the pot. Cover the pot for about 10-15 minutes or until the chicken chunks have cooked through.

Important: chicken needs to be well cooked to prevent food poisoning from Salmonella.

cook and cover

When the chicken is fully cooked, take the lid off and cook until all the juices and the liquid from the chicken has evaporated. Taste the chicken and add more seasoning and/or salt if the flavours still aren’t to your satisfaction.

cook dry and taste

Take it off the stove and you’re done!

done

Once cooked, you can store the chicken in the freezer and use it whenever. I added a handful or so of the chicken into my canned soup, turning my cream of chicken into a heartier meal, with toasted wholemeal bread.

The chicken dish can be eat on it’s own, like in the first picture , with tomatoes, hung yoghurt and a drizzle of peri peri sauce. This will require more salt to taste.

Try it out and let me know what you think.

The recipe and pictures are all courtesy of Dude.