Monday, January 31, 2011

兔年好Lobang *Bonus* - 翁清海来拜年! Vincent sends his CNY greetings!

*this post is linked to fifth avenue


独家!Vincent Ng sends his CNY greetings to our fifth avenue readers!



Next Monday and Thursday, we will be uploading some martial exercises which may help to burn off your excess calories from CNY! Catch Vincent's exclusive interview as he shares with you his latest happenings, difficulties he has met in setting up his martial arts school - Wufang, and highlights you can find in his latest edition of his fitness book!

Fifth Avenue team wishes our readers a Happy Chinese New Year. 兔年行好运!

Sunday, January 30, 2011

Reunion Dinner with NTU Hall 14 老人 club - Binjai Park Peperoni Pizzeria


We declared ourselves as the Hall 14 老人 club... but in our heart, is full of vibrance and youth. If you were there with us, I think you will agree that we are the noisiest bunch. But I'm sure we brought liveliness to the restaurant. ;)


This 21inch pizza is definitely bigger than my head. Yea... I know I have big head. I think 2 or 3 times bigger lah...haha!


Junyue and Ben Lum proving to you this pizza is HUGH.
The China boy cum Xinseh-to-be Yixia(right), together with my roomie Dennis(left)... actually is ex-roomie lah. Cos I rented my hall to him liao...


Gatherings are always full of gossips, yea...JUICY gossips. Whose the 男女主角? Hmm, for us to know... for you to find out!


我们是不老的传说...


The ladies... from left, Serena, Daphne, Geri, Meixian, Huiyee


The handsome guys... haha.
Left, 2nd row: Yongyang, Yixia, Justin, Weiyong,Joseph, Darius
Left, 1st row: Dave, Dennis, Chun Hern, Ben Lum, Junyue, Myself, Clement, Desmond


We are the BANG BANG BANG group. lol...

朋友. 新年快乐. 万事如意. =)

Thursday, January 27, 2011

兔年好Lobang (6) - Learn more about your New Year snacks Part 2


Chinese New Year is just 1 week away! This article, Fifth Avenue will be bringing you more recipes such as Kuih Bolu and Kuih Lapis! Also, you will get to see how Bak Kua is made!

Let's start the ball rolling with Kuih Bolu!



Recipe: Kuih Bolu


Ingredients:

3 eggs
1 cup sugar
1 1/4 cup flour (sifted)
1 teaspoon vanilla essence
1/4 teaspoon bicarbonate of soda
2 tablespoons cooking oil/butter (optional)

Method:

1.Beat the eggs with an electric hand-mixer until frothy and then add sugar.
2.Continue to beat until the sugar is well dissolved and the mixture becomes sticky.
3.Add in the vanilla essence and fold in the flour gradually and then add in the cooking oil/butter.
4.Continue to beat the batter with the hand-mixer until well-blended.
5.Grease the kuih Bolu moulds and fill up to the surface level.
6.Bake in preheated oven at 375 degree Fahrenheit for about 15 minutes or until golden brown.
7.Remove Kuih Bolu from the moulds and cool on wire racks. Dust with powdered sugar, if desired.

Cook’s Note:
The traditional kuih bolu recipe doesn’t call for cooking oil or butter, but the auther find them a tad too dry. Adding the cooking oil/butter makes the kuih bolu comes off the mould easily. Also, as you can see, the kuih bolu are over baked because the author had lost track of time. They should be light brown in color.



Next, let's take a look at Kuih Lapis!



Kuih Lapis Recipe

Ingredients:

12 oz butter
2Tbsp condensed milk
20 eggs yolks
5 oz icing sugar
2 oz superfine flour, sifted with
1.5 tsp all spice
2 Tbsp brandy (optional)

Method :

1. Lined and greased a 6 inch cake pan. Preheat oven at 380 degrees Farenheit.
2. Beat butter and condensed milk till smooth. Leave aside.
3. In another bowl, beat the egg yolks and icing sugar till pale and thick.
4. Fold butter into egg yolk mixture.
5. Lastly, fold in sifted flour in 2 batches until combined. Add brandy.
6. Turn the oven to grill function. Put cake pan into oven for 1 minute.
7. Put a small ladle ( about 2.5 oz) batter into pan and spread evenly. Bake for 5 minutes or till the top is brown.
8. Remove from oven and and scoop the same amount of batter for the second layer. Repeat the same process.
9. After you have finished the last layer, turn the oven to bake function. Cover top of the cake with aluminium foil and bake for another 5 to 10 minutes.
10. Remove and cool on wire rack.



Next, we will take a look at how Bak Kua is made... this video was actually featured last year in Omy.sg 《体验36》-- 烤肉干考诚意, with Sieyen as the voice-over, and myself experiencing the process of "烤肉干". Let's take a look at this video again!


《体验36》-- 烤肉干考诚意



Credits:
www.omy.sg
http://rasamalaysia.com/
http://nyonyafood.rasamalaysia.com/
http://www.hpb.gov.sg/

Chinese New Year with Ex-Bosch Colleagues @ Chinatown


Had a new haircut today, and was out with Bosch colleagues... brought them around Chinatown, since they are all not Singaporeans...


We really ordered lots of food...


Hokkien Mee...


Satay...


In the end... this was what we bought! Lol...shared among 4 persons... LOL!


From Left : Khun Mi, Louise, and Nui...
At the busy Chinatown...


Another... anyway, Khun Mi and Nui were from Thailand, and Louise from Malaysia.


Can you feel the CNY mood! Dong dong qiang, dong dong qiang!


This is Khun Mi and myself here. She was my superior when I was in Bosch... now's she back in Thailand Bosch. This week was her business trip in Singapore...

They are not only my colleagues, but my good mentor, good friends.

恭喜发财!

Monday, January 24, 2011

Happy Birthday Mummy. =)


Happy Birthday to my dearest Mum. =)
辛苦了! 多半年, 我就可以养你了!

Sunday, January 23, 2011

兔年好Lobang(5) - Learn more about your New Year Cookies



This week, Fifth Avenue will be bringing you some knowledge about the common CNY goodies. Not only will we be bringing you some recipes, but we will also advice you to eat in moderation and healthily. Let’s start the ball rolling with your favorite pineapple tarts, Kuih bangkit, and Nonya Ang Koo Kueh.




Pineapple Tarts Recipe

Pineapple Filling


Ingredients:
4 large pineapples
300 g sugar
1 clove
1 inch cinnamon stick
1/2 star anise
250 g liquid glucose
2 Tbsp wheat flour or wheat starch (Tung Mein Fun)

Method:
1. Slice and grate pineapples till fine. You can use a food processor do grate it.
2. Strain the grated pineapple till dry.
3. Let it simmer in a wok toll the juice has dry up. Add sugar and, star anise, cinnamon stick and clove.
4. Stir till the pineapple has thickened and dry. Add maltose or liquid glucose.
5. Stir till the pineapple filling is thick, sticky and dry.
6. Add wheat flour. Continue to stir for about 10 minutes or until filling is dry.
7. Leave to cool and shape into small balls.

Note : You can make the filling in advance and refrigerate it.

Pastry

Ingredients:

500 g butter
140 g powdered sugar
4 egg yolks
650 g all purpose flour
1 Tbsp cornflour
2 tsp baking powder
1 tsp vanilla essence

Egg Brush
1 egg yolk plus 1Tbsp water

Method:

1. Preheat oven at 150° C.
2. Cream butter and sugar till white.
3. Add in egg yolks and beat at low speed for 1 minute.
4. Fold in flour gradually.
5. Insert pastry into cookie press and press into strip of about 3 inch each.
6. Put the rolled pineapple filling onto the pastry and roll it up.
7. Brush with egg brush.
8. Bake for 30 minutes or when tarts is light golden brown in color.



Next, we take a look at Kuih Bangkit...




Kuih Bangkit Recipe

Ingredients:


1200g tapioca flour
13 eggs yolks + 2 egg whites
400g fine sugar
500g coconut milk

Method:
1. Sift tapioca flour. Fry on wok until light. It takes about half an hour to 45 minutes. Leave to cool completely.
2. Whisk eggs and sugar till thick and pale.
3. Slowly add in egg mixture into flour mixture using a spatula or hand.
4. Gradually add in coconut milk while kneading the dough.
5. Knead dough till smooth and whitish in color.
6. Dust wooden mould with tapioca flour. Put dough into mould and gently knock it out.
7. Dot the cookies with red dot if desired.
8. Bake at 180 celcius for 20-25 minutes or till cooked.

Cook’s Note:
Kuih Bangkit is cooked when the back of the cookies are slightly brown.



Last but not least... know more about Ang Koo Kueh too!



Angku Recipe

Ingredients:

Green Bean Filling
300g Split Green Bean (Washed and soaked for 6 hours)
200g Fine Sugar
4Tbsp Oil

Method:
1. Steam green bean over boiling water for 30-40 minutes till soft.
2. Blend or mashed green bean till become a paste.
3. In a wok, combine green bean paste, sugar and oil. Stir on low medium heat till thick and do not stick to your hands.
4. Cool it and shaped into 30 balls of about 20g. ( The size of filling will depend on the size of your mould).

Angku skin

Ingredients:

1/8 tsp Wilton orange coloring
200g Wheat starch ( Tung Mein Fun)
150g Water
500g Boiling Water
4Tbsp Sugar
500g Glutinous Rice Flour
100g Mashed Orange Color Sweet Potato
250g Water
120g oil

Method:
1. Mix coloring, wheat starch and water. Stir till blended.
2. Add in boiling water and mix till smooth and become translucent.
3. Add in sugar, glutinous rice flour, sweet potatoes and water gradually. Knead till combined.
4. Slowly add in oil and keep on kneading till smooth and do not stick onto your hands.

To Make Angku:

1 banana leaf, cut into rectangle to fit the angku mould
3 Tbsp oil

Method:

1. Lightly grease the cut banana leaves with oil.
2. Divide skin dough into 30 pieces. Flatten each dough into 1/4 inch thick and wrap the filling inside. Roll into a ball.
3. Lightly dust the Angku mould with glutinous rice flour. Press the dough ball into the mould and lightly knock it out.
4. Place Angku on the banana leaf.
5. Steam over boiling water for 10 minutes.
6. Brush the surface of the cooked Angku with oil to give it a glossy look.



Source:
http://nyonyafood.rasamalaysia.com/
http://www.hpb.gov.sg

Cheers to our last semester at Geylang


Was out with the MAE guys @ Geylang yesterday. Drinking at Kopitiam, supper and chilling out. From left, myself, Junyue, Wei Ze. Together with Chengsiong, Alexis and Derrick.


This bugger Junyue, can't drink. Turn red so easily and started speaking nonsense after one cup of beer. Lol...


Cheers! Let's chiong for our last sem and get ready to graduate! Woohoo!

Thursday, January 20, 2011

Early Chinese New Year Celebration at Chinatown


My first CNY celebration with the ladies from Mech Engine... was at bugis having our steamboat session... =)


好饿啊!!! I will finish all by myself! Muahahhaha!


Went to Chinatown to view the lightings and shopping... and also to digest the food in the over-stretch stomach...


They are my commitments 3 and 4... swee boh? Haha, Peishan on the left, and Yanpei on the right. I have a total of 5 commitments in NTU... lol.


The 人 is 多 one lor. But you really have to go to Chinatown to FEEEEEEL the Dong Dong Qiang spirits lah...


I'm a carnivore... ROAR!!!


恭喜恭喜!新年快乐! =)

Tuesday, January 18, 2011

I'm back from Thailand!


Hi all! I'm back from Thailand, safe and sound! Thanks to everyone who had smsed, twittered, facebook, really appreciated all your concern! I will be posting more pics soon...

Results out yesterday... happy with it. For the first time, I stayed away from the emo monster, and picking up everyone's calls, sms...haha. Yea, I'm fine. Cos for the first time I think I did better than I expected. Has finally walked out of the dark clouds. Though I don't have a fantastic results like many, but I guess happiness is defined by one. I guess I had put my expectations down, and generally I felt better.

Life has never felt so great before.

Thank you to the God up there who had heard me and showered me with blessings! =)

Monday, January 17, 2011

兔年好Lobang(3) - Ladies Hairstyles

*This article is linked to Fifth Avenue

In the first week, we taught you how to dress up for Chinese New Year. But fashion should cover from HEAD to TOE! This week, Fifth Avenue will bring you some tips on how to vary your hairstyle for different looks! Hopefully a new change in the new year, will bring you bundles of luck! As usual, ladies first! We have invited Mr. Ivan Hoo, Creative Director from In Square salon, to recommend some hairstyles to the ladies out there!



Ivan suggests that in the new year, perhaps you will like to cut your hair shorter, to have a refreshing look! He mentioned that Asian in general has softer features and are suitable for short hair. Not only cutting your hair, but Ivan also felt that one should learn to style her own hair too. Adding to this, Ivan also suggests that maybe you will like to highlight your hair with a mixture of blond and little red, to enhance the festive mood! You may like to take reference from the following 8 hairstyles :


Mod-look
This simple yet unique hairstyle is excellent for a vintage look. Add on with your Cheong Sam, you are ready to visit your relatives and friends for the CNY!


Adorable
Dislike the vintage look? Why not go with this hairstyle to look younger during the Chinese New Year!


Wild
This wavy and wild hairstyle definitely adds some vibrance to your personality to match with the bunny year!


Suave-look
Many ladies nowadays prefer the suave image. Comb down your hair , put on your trousers and shirt, and you are ready to “freeze” everyone with your coolness!


Punk
Yo yo yo! Wassup!? Wanna be outstanding? Spike your hair up and rock down the street! It definitely helps to increase your height too! Haha!


Messy
This out-of-bed look adds some cheekiness to one’s character! Though messy, it enhances one’s style greatly!


Corporate
For those working in the corporate world, maybe you will like to try something like this? Looking clean and refresh, ready to fight off with the Monday blues and stress!


Elegant
Chinese New Year dinner? Or company party? Comb down your hair with center parting, to look elegant in your gown and stand out among the rest!

Credits: Models from In Square Salon and Photography by Albert Chua


Ivan Hoo, the creative director of In Square Salon is the main man steering the growth and direction for the company. He has also won numerous top local hairdressing awards and competitions. Being actively involved in hairshows, magazine shoots , projects , makeover experience, Ivan has brought In Square to another level of competitiveness as well as branding awareness among the media and the consumers.

http://www.insquare.com.sg
In Square Facebook