My CNY Reunion Dinner Dishes

Meatball soup

This dish was among the dishes for Chinese New Year reunion dinner.  It tasted nothing like the meatball soup that my late mother used to make.  Need to fine-tune the recipe.

The chicken cuts were blended and then mixed with corn flour, plain flour and an egg.

Here are the meatballs of an amateur cook.


The Chinese also love to eat fish during the Chinese New Year as it symbolises  年年有余 (Nian Nian You Yu) which translates to "Abundance Throughout The Year."

Garnishing and food presentation is very important.  However, I think I may have over presented.

Ahh... my favourite "jiu hu char".  But today's dish was seriously lacking in salt.  Nevermind, can repair later.  The ingredients include shredded cuttlefish, turnip, mushrooms, carrots and chicken.

 

This dish is a mystery to me.  I have no idea what it is.  A fusion maybe.   "Sotong sumbat", perhaps?  Definitely not a Chinese New Year traditional dish, but it's 2014.  Anything goes...

Remembering the Departed

Aren't these flowers beautiful?

They're for my late father, who departed on July 16, 2004; and my late mother, who departed on November 12, 2010.  I visited them at the Ngee Heng Crematorium in Johor Bahru this morning, where their cremains were kept.  

Tomorrow, being the eve of Chinese New Year, the Chinese community will be busy preparing for the big reunion dinner.  Some will be feasting at home, some will be eating out.

Me? I'll be eating at home.  Will start cutting the veggies in a little while, in preparation for tomorrow's feast.  It will be a special feast, prepared with love and mindfulness.

Among the traditional Nyonya dishes on the menu are "jiu hu char", "kiam chai" duck soup and my mother's favourite  chicken meatball soup which will have mushroom, sea cucumber, carrot and cabbage.

New Hair Colour, New Hope, New Blanket

Self Reflection

2014 looks like a good year for those in the advertising industry.  When the economy is good, less people will think of advertising.

This was what my friend in the advertising industry told me this evening at a pre-Chinese New Year gathering at the Grand Bayview Seafood Restaurant in Danga Bay, Johor Bahru.

"During the good times, our property developer clients would want to take out a newspaper ad for their property launch, but before the scheduled publication date, all their new shop or residential units would have been snapped up even before the property launch.  So, the client has no choice but to cancel the ad placement.

"But when there is a slowdown in the economy, orders to place an ad will start pouring in and the clients are probably not going to cancel," my friend said.

Prosperity Toss

The sumptuous eight-course meal which started at around 8pm came to an end at about 10.30pm.  We are certainly looking forward to a great year ahead.

A Windy Evening at Danga Bay

The Spring Festival in Malaysia this year is going to be colder than usual, I heard.  I need a new blanket to keep me warm.

Ajahn Siripanno

Ajahn Siripanno is the only son of Malaysian Tycoon, Tan Sri Ananda Krishnan, who is the second richest man in Malaysia, behind Robert Kuok.

When Ajahn Siripanno first arrived at Ajahn Chah's forest retreat, he wondered why a revered monk like Ajahn Chah also had to suffer sickness in his old age.  He shared his thoughts with a senior monk, who replied with a smile: “Why do you think he is suffering?”

Red Azaleas

Updated

Upon waking up, my first thought was of the 杜鵑花 (Azalea).  

The Azalea flower is associated with passion, femininity, womanhood.  The meaning of giving this flower to loved ones is to tell them to take care of themselves.

In Chinese culture, the azalea is also dubbed the "thinking of home bush".

The Red Azalea is also the title of a memoir by Anchee Min where she writes about her life during Communist China's Cultural Revolution, a campaign launched by Mao Zedong in 1966 to rid the Communist  Party of China (CPC) of its rivals, but which ended up destroying much of China's social fabric. On October 1, 1949 Mao had proclaimed the foundation of the People's Republic of China (PRC), a one-party socialist state controlled by the CPC.

Red Azaleas

The Spring Festival is approaching.  Come January 31, the Wood Horse gallops in as the Water Snake slithers away.

The nurseries are filled with beautiful blooms now as the Chinese community starts spring cleaning and adorning their homes with all things auspicious for the Lunar New Year, which lasts for 15 days.

Flowers symbolise rebirth and new growth. The azaleas is regarded as auspicious,  Roses, not so much, because of its thorns, if you believe in Fengshui.

There are a myriad of auspicious symbols for abundant prosperity and longevity.  Looking at these items also symbolises our intention.

But what is more important is to look at our deeds and thoughts.

Ponderosa Reunion

Anybody remember the TV series Bonanza?  There was Ben Cartwright, Hoss, Little Joe, Candy and Hop Sing, among the characters of the popular western series.

Well, the Ponderosa Golf and Country Club was inspired by this TV series.  There's a Chinese restaurant here named after the cook, Hop Sing.  And Ponderosa was the name of the ranch in Bonanza.

The trend before eating a meal nowadays..  The phone eats first.

with Adeline Chng (left) and Zahayu Shima Ayub (right)

Among the three of us in the picture, guess who speaks the most fluent Mandarin?  Yes, you're right.  It is Ayu, a former Johor Bahru Foon Yew High School student.  Foon Yew High is the largest independent Chinese school in Malaysia.

To get away from the hustle and bustle of city life, one can come to the Ponderosa in Taman Molek, Johor Bahru, which has an Olympic-size swimming pool and a 18-hole golf course.

The weekday room rate is RM180 per night and weekend rate is RM210 per night.   

The XO sauce fried rice.

This dish is my absolute favourite. 

Chef Koh Heyau Pang

Chef Koh hails from Pontian, Johor.  He is seen here showing a plate of chicken dumplings.  Hop Sing, does not serve pork nor lard.  It is open from 11am to 3pm for lunch and from 5.30pm to 9.30pm (dinner).  It closes on Monday.

On the far right (picture) is the resort's general manager Ivan Teo,.

Guess which one is Ivan's charming wife?

Oh, she is not in this picture.

The dishes churned out by Chef Koh

That's Josephine Lim on the far right.

The Ponderosa Golf and Country Club

 

With deadlines to meet and errands to attend to, it is hard to find time to catch up with friends.  But it is worth the effort and time.  Let's do this again.

Bachan Singh

Bachan Singh, 57, who lives with his wife and three children in Taman Bukit Indah, Johor Baru, tells us why he practises meditation and laughter.

15 January 2014

Meditations on life and laughter

By Chuah Bee Kim

HEADS turn when I start speaking in Thai. Many are surprised that I can speak the language fluently.

I love learning foreign languages. Although there aren't not many opportunities for me to converse in Thai in Johor, I have no regrets learning it because learning not only brings joy to life, it enriches the mind.

My hometown is Tumpat, Kelantan. I left in 1973 to pursue my studies in Kuala Lumpur. I obtained a Diploma in Civil Engineering and started my career in 1977 as a technical assistant in the Public Works Depart in Kulim, Kedah.

In 1984, I left the Public Works Department to take up the position of senior technical assistant at the Works Department of Universiti Teknologi Malaysia (UTM) in Johor Baru.

I took study leave in 1995 to pursue a degree. Upon obtaining the degree, I took up and completed part-time course for a Masters' degree programme.

After that, in 2000, I joined UTM's Faculty of Civil Engineering.

I am now a senior lecturer in the Department of Structures and Materials. I really enjoy lecturing, as we all learn by sharing. The more you share, the more learned you become. So, my advice to everyone is not to be stingy when it comes to the sharing of knowledge.

I am married to Kaldip Kaur, who is from Batu Pahat. We have three children -- a daughter and twin sons.

Besides Thai, I also speak Bahasa Malaysia, Punjabi and English. I am able to speak Thai because I attended an advanced course conducted in Penang.

I am not someone who will let distance deter me from self-development. I have just come back from a three-day motivation workshop held at The Regency Jerai Hill Resort in Kedah, organised by Oracle Advanced Toastmasters Club District 51, Malaysia.

I am the president of the Bahasa Melayu Toastmasters Club as well as the vice-president of the UTM Toastmasters Club.

I am also an associate member of the Malaysian Association of Professional Speakers. My interests also lie in spirituality. I am fascinated by thought management and everything to do with the mind. In 1980, I attended the Silva Mind Control course and have since bought many books that focus on the mind. I studied a little of Christianity, Sufism, Buddhism and Hinduism.

I am also interested in laughter We live in a world that is full of stress, but we can "laugh" away the stress and replace it with joy. I attended the Certified Laughter Yoga Leader course in December 2011 in Johor Baru. I even went to Bangalore, India, last January for the Certified Laughter Yoga Teacher course.

I have conducted motivational courses and lecture to part-time degree students in Sarawak, Sabah, Terengganu, Kelantan, Kedah and Kuala Lumpur.

TIME OUT IN KEDAH: The writer with MK

Read more: Meditations on life and laughter - Johor - New Straits Times http://www.nst.com.my/streets/johor/meditations-on-life-and-laughter-1.462294#ixzz2qQGfKVej

Some of my Favourite Quotes

Reading to my pets

Below are some of my favourites sourced from Facebook


Sometimes those who don't  socialise much
aren't actually anti-social, they just have no
tolerance for drama and fake people. 

When you are dead, you don't know 
that you are dead.  It is 
difficult only for others.

It is the same when you are 
stupid.

Consider the trees which allow
the birds to perch and fly away
without either inviting them to stay
or desiring them never to depart.
If your heart can be like this, you will
be near to the Way.

What is True Happiness?

At times we need to ardently indulge in stillness and silence.  That is the only time we can hear what our inner voice is telling us.
 
I posted this article before in another blog.  It is so profound that I am posting it again here.  It is sourced from the Metta Lodge Johor Bahru facebook page.  It was a talk given by Bro Punna.

In our culture it is easy to confuse pleasure with happiness.

Pleasure is derived from things like a fine meal, sex, live theatre, a vacation, or a new car. The advertising industry, in fact our entire economy, is devoted to stoking our desire for new pleasures. While these things are enjoyable, and should be enjoyed, they are not the same as happiness. If we are not truly happy and we look to sensual pleasures for fulfillment, we will never find that spiritual completeness for which every human naturally longs. The desire for physical objects or external experiences will never be extinguished. When we finally acquire something we have been striving for, we will experience a temporary satisfaction, but we will soon want something more. Even when we get what we want, there is always the fear of losing what we have.

We love praise, success, pleasure and fame and hate their opposites. But when we are holding onto a stick there is always a danger of grasping the wrong end. As they say, the main cause of divorce is marriage. Think of all the dualities: health-sickness, life-death, young-old, rich-poor etc.

True happiness is uncaused and is not dependent on external objects or experiences.

You are happy for no reason at all. Happiness is our natural state. Only our attachments and burdens draw us away from our most natural state of being.

To acquire happiness you don't have to do anything, because happiness cannot be acquired. Does anybody know why? Because we have it already. How can you acquire what you already have? Then why don't you experience it? Because you've got to drop something. You've got to drop illusions. You don't have to add anything in order to be happy; you've got to drop something. Life is easy, life is delightful. It's only hard on your illusions, your ambitions, your greed, your cravings.

- Bro Punna -

Happy Bee

I love this song.  It's so soothing and calming.  The voice, the lyrics, the melody... I'm deeply captivated by it.

The Chocolate Factory

Today I got to indulge in chocolates of various shapes and flavours.

It is said that eating a chocolate heightens desires, enhances moods and makes one calmer. Coupled by the fact that it was raining today,  it couldn't have been a more perfect day.  I love the rain, especially when I am indoors.

I can imagine Willy Wonka walking around the new Ringgit Malaysia 55 million industrial chocolate facility of  Guan Chong Berhad (GCB) located at PLOT D32, Jalan DPB/b, Port of Tanjung Pelepas in Gelang Patah,

The new facility with state-of-art machinery from Switzerland and Germany can churn out 10,000 metric tones in its first phase, but will eventually produce 50,000 metric tonnes in the future. GCB, established in 1990, is currently the 4th largest cocoa processors in the world, with total annual grinding capacity of 200,000 tonnes per year.

According to the Malaysian Cocoa Board, Malaysia has a cocoa grinding capacity of 300,000 tonnes annually.  Of this, about 85 per cent of the grinding capacity is based in Johor. 

Johor is expected to produce 360,000 tonnes of industrial chocolates annually by the year 2020 to generate RM4 billion in revenue for Malaysia.

Daily Calm

Back to the office after being away for six days.  Yes, I feel a bit calmer.  Bought these two books Daily Calm and Discover Meditation & Mindfulness.

Daily Calm is filled with wisdom quotes and stunning shots.  I am going to put it on my bedside table. At Malaysian Ringgit 69.90, it is a good buy.

Discover Meditation & Mindfulness (priced RM38.90) is also filled with inspiring images.  Can't really read the printed words though.  Need to look for a magnifying glass.  Haha!

Oh, how do I feel after going through the 3-day-2-night Art of Joyfulness workshop which was recently held in Kedah?  Honestly,  I think I sailed through the day without feeling much stress.

Have I gained enlightenment?  Still far from it.  Like my friend said,  I know a lot of wisdom quotes.  But once something unpleasant shows up, all of Buddha's words will go flying out the window.

Have to go now ... to chant, meditate, reflect and thank the universe for this charming day.

Good night.

Being Mindful

Sarjit Singh greeting the dawn

this is a continuation of my post Nothing Is To Be Clung To

This is one of the chalets at the Regency Jerai Hill Resort.  The resort has four types of rooms --- superior, deluxe, premiere and executive.

Our bus left the Larkin bus terminal in Johor Baru at 10.02pm.  The ticket costs RM75 each.  We reached the Gurun R&R in Kedah at 7.30am.  We had breakfast and then called a cab (RM20 per cab).  The ride was 15 minutes to the foothills of Gunung Jerai.

From there, we hopped onto a van which took us on a winding path to the resort.   We had lunch at the Puncak Kedah Restaurant, where I enjoyed a virgin pina colada mocktail.

virgin pina colada mocktail

DAY ONE:with Jean, Sarjit, Bachan and MK

DAY THREE: Group Photo courtesy of Sarjit Singh

As for the return trip, we got a lift from a fellow participant, William Chan, who was heading to Butterworth.  We managed to get seats in the SuperNice coach.  The journey turned out to be more than 12 hours.  (3.30pm to 4am).

There are too many people to thank here.  To Fung Lee Jean for the invite.  To Bachan Singh for giving me a lift home when we reached Larkin and to Sarjit Singh for his generous sharing of all that he has learnt about mindfulness-based stress reduction and mindfulness-based cognitive therapy.

In the year 2020, the World Health Organisation estimates suicide to be the No. 1 killer with  about 1.53 million people taking their own lives based on current trends. Please don't get stressed up.


I would like to leave you all with you all with this video where Thich Naht Hanh, a Vietnamese Zen monk shows us the 10 mindful movements. I hope to incorporate these mindful moves into my daily schedule.

Nothing Is To Be Clung To

In the old days, the 1,217-metre high Gunung Jerai in Kedah was a landmark for sailors and traders from distant lands who used it as a beacon.  On day three into 2014, 56 people gathered at the sacred peak that sits in solitude close to the shore, to cultivate the art of joyfulness and to find the light that is in the core of all of us.

Life's journey is never a straight path.  There will be obstacles.  The three-day-two-night workshop held at the  The Regency Jerai Hill Resort, organised by the  Oracle Advanced Toastmasters Club District 51, Malaysia, was an enriching experience for all the participants. I don't think anyone will disagree with me on this.

Standing majestically 986 metres above sea level, the resort provides a breathtaking view of the paddy fields.  The resort is also adorned with beautiful flowering shrubs, regal trees and the soothing sounds of the forest.

We did not come here to search for answers.  The answer is already within us.  We just need to learn the methods from the trainer Dr Sarjit Singh that were tailored to bring us to the core of our being.

We get caught up in the hustle and bustle of living in the concrete jungle, hardly having any time to get intimate with ourselves.  Everyone needs some alone time.  A time to slow down, and find the moments that define a great day.  

It's not hard at all, if we become more aware of the

the lovely hydrangeas that call out to us as we pass by

the clouds that hover over us

the zappy rabbit that grazes freely, minding its own business

And when the going gets too tough, just go blow some soap bubbles and let the wind take away your troubles.  Everything that happens to us --- the good and the bad --- does not last.  So, don't cling to it.

MK Ong

My roommate and photographer who took most of my pictures throughout the retreat.  Thank you MK, not only for being such great company but for being an inspiration to me and to many others.

When your inner world changes, your outer world also changes.

(to be continued)

A World of Ingenuity and Discovery - conclusion

This is the lovely chandelier that mesmerises guests the minute they walk into the hotel.

Meetings is a way of life for corporate players.  Indulge the mind in a setting that can create breakthroughs.

The RM5,000 per night presidential suite

A Must Read

only the freshest blooms are found in the Renaissance

with Jasmine Chee (left) and Natalie Chin (right)

Alas, it was time to bid adieu to the Renaissance.

  

    

I had a most pleasant stay at the Renaissance Johor Bahru. Now I am about to embark on my next adventure.

I'm heading to Gunung Jerai, formerly known as Kedah Peak. Standing at 1,217 metres, it is the highest mountain in Kedah.  Having discovered the world of finesse and luxury, I am now going to a world of deafening silence.  That was what I was told.  It's a sojourn into the self, of sort, which is where one can discover the art of  joyfulness.

For more on the Renaissance Johor Bahru, please go to

A World of Ingenuity and Discovery

A World of Ingenuity and Discovery II

A World of Ingenuity and Discovery II

01 January 2014

Passion for creating culinary masterpieces 

 

Foong Wai Loong, 33, is the executive chef of Renaissance Johor Bahru Hotel in Permas Jaya. He has 20 years of culinary experience in Chinese cuisine.

By Chuah Bee Kim

I hate books. Actually,  I think it is more appropriate to say I hate to read. Because I hate reading, it is only natural that I did not do well in my studies.
  I was forced to leave school at the age of 14 to look for a job, and that is how I got to be where I am today.
  I was born in Ipoh. My first job was as a kitchen helper in a Chinese restaurant in my hometown.
  I was fascinated by the activities going on in the kitchen. It looked so exciting. I was filled with enthusiasm as I watched the cooks prepare the dishes.
  After two weeks of working as a kitchen helper, I begged my seniors to impart their culinary skills to me.
  From sweeping the floor to washing the cutlery and wiping the dishes, I was soon allowed to cut the vegetables and meat.
  After working there for two years, I headed to Singapore and spent 10 years there honing my culinary skills. Then, I went to work in Batam.
  Later, I was hired by the five-star Hotel Indonesia Kempinski in Jakarta. I was their first executive Chinese chef. I crafted a fine dining menu for a Chinese banquet.
  I like to create. Sometimes an idea hits me, but I may not necessarily get to it straightaway.
  Like in a meeting, for instance, I would be doodling. It may not make any sense. It's just something I see on paper. And then, the very next day, I'd get this idea that I want to present the dish that I doodled.
  I love creative presentations. I don't want guests to just eat to satisfy their hunger. I want them to be wowed by it, to discover something they have never knew existed. I like to see the expression on diners' faces as they try my culinary creations.
  When I was on a holiday in Denmark, I visited some friends and there was this restaurant where they serve the food with an iPod. When the guests put on their earphones, they are transported to a different world. I love that experience.
  For example, when a guest is savouring a crab dish, I want them to hear the sound of the sea as they dine. Not everyone hears it, only the diner.
  Malaysians get to eat a variety of ethnic recipes and fusion dishes. I want to create a cuisine that is truly Asian. I have tried French cuisine, Italian cuisine, and now I envision bringing Asian cuisine to the world.
  For me, presentation of the food is very important. It stimulates the senses of sight and smell before it tantalises the taste buds.
  I am the only chef in my family. I have an older sister, but she doesn't share my passion, just as I do not share her passion for books.
  I don't really believe in recipes. Every chili, every water spinach is different. If I were to write down a recipe, and I say add chili, you may just throw in a chili.
  But, when you cannot get the taste that you want, you are going to blame me for giving you the wrong recipe.
  It's not like that. A chili from Cameron Highlands will have a different flavour from a chili grown in the soil of Kuantan or Johor. And there are so many varieties of chili. To you a carrot is a carrot. To me, it is not as simple as that.
 Some of my signature dishes include mango Peking duck, pomelo mango sago, coffee chicken and dancing durian puff.
  I think a chef is like an artist, and the canvas is the cooking pot, and the dish... the masterpiece.

A Journey of Ingenuity and Discovery