Just for your info, here is the College Grace:
Benedic, Domine, nobis et donis Tuis,
(L-R) Sayuri (Zhang ZiYi), Mameha (Michelle Yeoh), and Hatsumomo (Gong Li)
Went and watch this film after hearing so much about the cinematography and the beautiful costumes and kimono. Having read the story book years ago, I felt that it only did an okay job of trying to fit everything in 2 hours. The story wasn't emotionally touching enough, though I must say that Zhang Zi Yi (Sayuri/Koichi) and Gong Li (Hatsumomo) conversed very well and clearly after their language training. But do go watch it for cultural exposure, there's lots of Japanese elements that I learnt from it. For example, I always thought Geisha's were equivalent to courtesan's (prostitutes), but they are artists (dancers, musicians etc) althought they do auction their mizuage. Despite being the villain, I thought Hatsumomo played by Gong Li was the most outstanding amongst them all. Just look at how Sayuri and Hatsumomo had different endings in their approach of the same problem in the life of a geisha : the freedom to love.
A famous quote taken from the show in reference to geisha's:
She paints her face to hide her face. Her eyes are deep water. It is not for Geisha to want. It is not for geisha to feel. Geisha is an artist of the floating world. She dances, she sings. She entertains you, whatever you want. The rest is shadows, the rest is secret.
Yet, my favourite quote would be
" A true Geisha can stop a man with one look..."
A true Gaysha indeed... :P
The first one is just a normal seafood paella. The second one is interesting, hehe. No, its not a 'chao tarh' (i.e. burnt) version of the first. It's not carsinogenic either for the health conscious amongst you all out there. It's Paella Negro, which is Squid Ink Paella, hence where it gets its color. It's my favourite kind of paella I must say, noticed some people eating it in restaurants and decided to try it. Cooking with squid ink is just adds a different unexplainable aroma and dimension to it, have to try it for yourself when you're in Spain, highly recommended! But make sure you wipe your lips after eating it to avoid looking like a dracula! Will do a Paella post when I cook it :) (soon hopefully...)
On another interesting note, Tapas to me is like the Spanish version of sushi. It's a westernized version with bread/baguette instead of rice in sushis. Ok, maybe not ALL, but I did see some with salmon, and a crabmeat mayo one on top of bread.
Tapas from top-bottom: Blood sausage, salmon mousse and grilled pepper with mozarella tapas. Quite artsy, just like sushis. Hmm.. I think I still prefer sushi, hehe. But these are different story ...
(First picture) Tomato and garlic mussels and grilled baby squids. The next one is deep fried calimari and baby squids. Mwahaha, seems like a total seafood feast! But its all right coz its very fresh over there and not too expensive anyways compared to the UK.
Time for the highlight of the trip. I'd been reading up on what special stuff to try and finally landed my hands (or rather mouth) to these devilish desserts/snacks:
This is Buñuelos (Boon-way-loos). They are a Spanish favourite snack or dessert, basically crunchy flour tortillas coated with cinnamon sugar, dipped in DARK CHOCOLATE *swoon* :P
This is Churros. Churros are fried strips of dough typically served hot and sprinkled with powdered sugar, cinnamon and sugar or dipped in chocolate (again!). Sounds equally sinful, hehe, but I had it for breakfast anyway a few days in a row! It's only a westernized version of 'Yau Char Kwai' (a.k.a) Chinese crullers, typically a breakfast item which probably originated from Hongkong. :P And I eat it with chocolate milk (though Chinese crullers normally goes with soya milk or even dipped in coffee :) ) Choosing between the two? Tough choice.. *think think, scratches head*.......... I think I prefer ....Ch.. Bh.. Chhu.. Bhhu.. CHuRRoS!! gargh
Haha, I think I went overboard again and ended up posting 80% of my food pics taken during my trip last year to Barcelona and Valencia. For souvenir? Yesh, I bought myself a Paella pan :P
Happy Friday the 13th everyone!
Be prepared for a good laugh!
Just put this baby on your head and pop the plunger onto the window as you dose off in Japanese dreamland. Maybe you can combine this with the face slimmer for a facial session in the subway and you probably look beautiful in time for work! But then, you'd probably look like a horrific alien/criminal in the subway with a RED helmet and a PURPLE mask...
Okay, I'm having a tummy ache now laughing too much. But really, I still respect the Japanese for their creativity no matter what. And yes, I'm feeling MUCH better now :)
It is a unique Korean food boasting of an excellent harmony in nutrition, taste, and color. Its savory taste and rich protein come from soybeans, the primary ingredient, and its sweet taste comes from carbohydrates contained in glutinous rice, ordinary rice, or barley, which are also major ingredients. Powdered hot pepper gives it a hot taste and red color, and its salty taste comes from soybean sauce and salt. While western dressings are sometimes added to vegetables, Korean hot pepper paste is used more widely (in stews and sauces, as well as in vegetables).
Sounds healthy LOL, perfect for a New Year dish. Hence I decided to try out this easy recipe called "Dak Chochu Jang Boekum" (Chicken in Hot Pepper Sauce), found from an online website.
All you need is:
It's THAT easy! I was a bit dubious and doubtful of its outcome, but rest assured, its tried and tested and its YUMMY! :)
Here are some pics I took during the preparation:
plus this ...
It goes really well with noodles too for that spicy kick! Happy 2006 everyone, may the new year bring more joy and happiness to all! =)