Saturday, October 07, 2006
How old? 7 months
I found this balck and white photograph while packing to move. At the back, the scriblings say "Enoch - 7 months."
That was almost exactly 50 years ago. What happen to the smiles these days? They only appear in pictures taken a while ago. I must mount a campaign to bring them back.
Saturday, March 11, 2006
Who is this Longkang Inspector?
Your eyes are not playing tricks on you. So who do you think this longkang inspector was?
None other than my former boss and the current Prime Minister of Singapore. He was checking on the drain for dengue mosquito larvae.
Tuesday, March 07, 2006
The Courage to Make A Commitment
James and June looked stunning in their wedding photograph. Indeed it was a grand occasion. I was there in one corner of the banquet room, totally soaked in the joyeous atmosphere, ... deeply envious of James and June's courage to commit themselves and to do it in public.Wednesday, March 01, 2006
Last Day At Work
Seven years and 10 months passed so quickly. It was as if I just joined the MAS the day before and now I am leaving. I find it easier to open than to close a chapter. But the time has come and I must move on.
My sojourn in MAS has been a tremendous experience for me, both professionally and personally. I am grateful for the privilege of working at and being part of MAS. There is always so much to say during parting time. It may be too early to reminisce but it is never too early to thank all for the support, the trust and the difference you have made in my life.
My sojourn in MAS has been a tremendous experience for me, both professionally and personally. I am grateful for the privilege of working at and being part of MAS. There is always so much to say during parting time. It may be too early to reminisce but it is never too early to thank all for the support, the trust and the difference you have made in my life.
Sunday, January 29, 2006
Recipe for Bak Kwa
Today is Chinese New Year. Here's a recipe from Straits Times for my friends overseas who miss bak kwa. If you are trying it out for the first time, suggest you half or quarter the recipe.
2 kg ground pork, preferably hind leg
125 ml soy sauce
125 ml oyster sauce
2 tsp fish sauce
500g sugar
30 plastic bags (25x20cm each)
large tray for drying
1. Combine all ingredients in a large bowl. Wet hands and divide into 30 equal portions (about 1/3 cup). Roll each portion into a cylinder, then flatten slightly. Place each in a plastic bag and use a rolling pin to roll tem out into thin layers about 3mm thick.
2. Arrange the meat sheets in their plastic bags on large trays and dry in the sun for 6 to 7 hours, or until dry and firm. While drying, leave the bags open and the top part of the bags lifted to allow moisture to escape. Turn the sheet over at 1-hr intervals, wiping away the moisture inside with paper towels. Alternatively, remove the sheets from the plastic and bake them on baking sheets until they are ready to be barbequed. Grill them on a charcoal grill, or sear them in a heated nonstick pan for 2 to 3 minutes on each side. Cut the sheets into tiny squares and serve hot or at room temperature. Cooked meat sheets keep well without refrigeration for 4 to 5 days and with refrigeration for 3 to 4 weeks.
2 kg ground pork, preferably hind leg
125 ml soy sauce
125 ml oyster sauce
2 tsp fish sauce
500g sugar
30 plastic bags (25x20cm each)
large tray for drying
1. Combine all ingredients in a large bowl. Wet hands and divide into 30 equal portions (about 1/3 cup). Roll each portion into a cylinder, then flatten slightly. Place each in a plastic bag and use a rolling pin to roll tem out into thin layers about 3mm thick.
2. Arrange the meat sheets in their plastic bags on large trays and dry in the sun for 6 to 7 hours, or until dry and firm. While drying, leave the bags open and the top part of the bags lifted to allow moisture to escape. Turn the sheet over at 1-hr intervals, wiping away the moisture inside with paper towels. Alternatively, remove the sheets from the plastic and bake them on baking sheets until they are ready to be barbequed. Grill them on a charcoal grill, or sear them in a heated nonstick pan for 2 to 3 minutes on each side. Cut the sheets into tiny squares and serve hot or at room temperature. Cooked meat sheets keep well without refrigeration for 4 to 5 days and with refrigeration for 3 to 4 weeks.
Friday, January 27, 2006
Thanks for those kind words
"Don't know what the words in your invitation mean but whatever - you sure 8th flr is big enough? I fondly remember when you first arrived - Y2K, your presentation on what is risk, mamak shop and gourmet coffee. To me, these were breaths of fresh air. I greatly enjoyed our time and generally being on the geeky 23rd floor. Just some days before, a few of us reminisced about memorable people whom we had had in our midst. I have sadly to count you as one soon. Though I expected something like this will happen, I had also hoped, although I do not know much, that whatever it was to be causing you those panda eyes, they could be resolved and the same you as when you first came, would reappear. I hope you will find serenity and happiness in your life after MAS. Given your list of accomplishments, your problem will probably be bogged with too many rather than fewer choices - which is a good dilemma. See you on 24 Feb and hope it is one that is memorable for old times sake!"
Tuesday, January 24, 2006
Why Everybody Needs Good Nutirtion
A daily intake of vitamins, minerals and nutrients is essential to good health and energy.
In an ideal world, we would obtain a correct balance of vitamins, minerals and other nutrients from the food we eat. But with todya's hectic lifestyles and poor eating habits, this is often impractical, resulting in a lower level of nutrition than desirable.
Weight problems and nutrional deficiencies are widespread in our society, mainly due to poor eating habits such as overeating, skipping meals and "yo-yo" dieting. Stress, medications, smoking, alcohol and poor eating habits all lead to decreased nutrient absorption.
Many people who try to lose weight quickly abuse their bodies with radical and unsafe slimming methods. Minimal, or reduced-calorie diets rarely provide the full nutrition that our bodies require and can lead to long-term health disorders.
Harsh dieting also robs us of all enjoyment from eating. After long periods of dieting and self-denial, many people fail to maintain their desired weight and put back on every kilo they lost - and more.
If our diet is less than perfect, we need supplements. : )
In an ideal world, we would obtain a correct balance of vitamins, minerals and other nutrients from the food we eat. But with todya's hectic lifestyles and poor eating habits, this is often impractical, resulting in a lower level of nutrition than desirable.
Weight problems and nutrional deficiencies are widespread in our society, mainly due to poor eating habits such as overeating, skipping meals and "yo-yo" dieting. Stress, medications, smoking, alcohol and poor eating habits all lead to decreased nutrient absorption.
Many people who try to lose weight quickly abuse their bodies with radical and unsafe slimming methods. Minimal, or reduced-calorie diets rarely provide the full nutrition that our bodies require and can lead to long-term health disorders.
Harsh dieting also robs us of all enjoyment from eating. After long periods of dieting and self-denial, many people fail to maintain their desired weight and put back on every kilo they lost - and more.
If our diet is less than perfect, we need supplements. : )
