25 February 2009

I'm So Impatient!!!

Arrrggghhh!! I have no idea why I get so stressed up these days.
Waiting for too long, I get frustrated.
Honestly I really don't like to wait cos my time is very precious.
Failed to understand coding and solve bugs, I felt sooo stressed I wanna scream out!!
I just have too many stuff to do.
Maybe programming isn't really so suitable for me.
HELPPPPP!! :(

11 February 2009

I'm Poisoned

*Sob sob* My stomach felt so uncomfortable since early in the morning. Diarrhea a few times and vomit a bit during whole day. Just ate few mouthfuls of Pan Mee cos I have no appetite. I felt nauseous the whole day. Bought some milk to drink as I remembered my grandma told me milk can neutralize the poison in body.

So at 4pm, I finally went out to consult doctor.
And she told me... eat porridge, bread, drink more water... no milk (WHAT!!!???), no spicy food, no oily food...

When I reached office, I took all the medicines like a good girl.
Then suddenly.... I can't contain it anymore.
There goes my medicines...
Yes, I vomited... =.="
But I definitely feel a lot better after that.

06 February 2009

Changed Skin (Again!)

I changed my blog's template once again few days back.
No, not that it's not nice.
I actually quite like the butterfly theme but it has a large blank space above my individual post when it's being view in Firefox resulting my readers need to scroll down in order to read my post. It works fine in IE though.

Sigh...

So bye-bye to Butterfly theme and here comes the new theme! There are still stuff that needs customization but I'm gonna do it only when I'm free :)

03 February 2009

Finally.... I found my love!!!

After few days of template searching, finally I found a nice template!!
Ta-da!!! Nice le?
It's definitely not easy to change template.
I found some other nice templates previously but it gives me error after I uploaded it.
I guess Blogger is not that user-friendly after all...

P/S: I was wondering why is there a big blank space above my post :(

02 February 2009

My Uncle Appeared in The Star!!!

Saturday, 24th January 2009
Yee sang for vegetarians
By SALINA KHALID

YEE Sang is usually available in several options. One can choose to have salmon, jellyfish, abalone or lobster.
But, at the Xuang Xi Chinese Restaurant in Best Western Premier Seri Pacific Hotel Kuala Lumpur, guests can also opt for mixed fruit or seaweed yee sang.

“The mixed fruit and seaweed yee sang are specially prepared for vegetarians who do not take seafood,” said the hotel’s sous chef, Leong Keng Kit.

He said the mixed fruit yee sang used fruits such as Japanese pear, Fuji apple and green mango together with radish, pickled papaya, carrot, baby cucumber and ginger.

“We use only olive oil for the yee sang for health reasons,” he said.

According to him, yee sang is traditionally prepared on the seventh day of the Chinese New Year, which is believed to be the birthday of mankind.

But, at the hotel, customers can enjoy the dish anytime during its Chinese New Year promotion at Xuang Xi Chinese Restaurant.

 
Bounty of the sea: Chef Leong with baked freshwater prawn with garlic (left) and steamed garoupa.

Chef Leong and chef Tan Lai Tong, the hotel’s assistant Chinese chef, have prepared smoked salmon, Thai-style jellyfish, sliced abalone and lobster yee sang for the Chinese New Year. The promotion runs until Feb 8.

The yee sang is priced from RM45++ for a half portion of the vegetarian yee sang to RM250++ for a whole portion of sliced abalone yee sang.

Chef Leong said those who wished to order the lobster yee sang would have to place an advance order. The lobster yee sang is priced at RM38 per 100g.

In addition to the yee sang, guests can also order the restaurant’s signature dishes during the promotion.
The baked freshwater prawn with garlic is a must-try.

The prawns, which are split lengthwise and smothered with butter, sesame oil and freshly chopped garlic, are baked in a wok until they are cooked.

As the crustaceans are seasoned only with garlic and butter, one can taste their freshness.
According to chef Leong, the secret to making the dish lies in the time it is cooked. Cooking it too long would result in the prawns becoming tough, while most diners did not like prawns that were undercooked.
It only needs about 10 minutes in the wok before it is ready to serve, the chef revealed.
Another must-have for the Chinese New Year meal is fish, and chef Leong recommends the steamed garoupa.

The fish is served with slices of Japanese black mushroom, bamboo shoot and cured turkey meat.
For those who prefer to have meat instead, the baked lamb rack is a good choice.
The special gold medal lamb rack from New Zealand is baked to one’s liking and served with home-made black pepper sauce. The sauce was not too overpowering and went well with the tender meat.
“This is one of our signature dishes and, to date, we have never had anyone who was not happy with the dish,” he said.

The lamb is served with pasta and vegetables.
During the review, Chef Leong also served a variety of dim sum, deep-fried pei pah bean curd and fried rice with crab meat and scallop.
Our meal was brought to a close with vanilla ice cream with mango puree and sago.
  • XUANG XI CHINESE RES­TAURANT, Best Western Premier Seri Pacific Hotel Kuala Lumpur, Jalan Putra, Kuala Lumpur (Tel: 03-4042 5555). Business hours: Monday to Friday, 10am-2.30pm (lunch) and 6.30pm-10.30pm (dinner); Saturday, 10am-2.30 (lunch) and 6.30pm-10.30pm (buffet dim sum). Closed for dinner on Sunday.