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It's Chinese Take Out Time We Love Chinese The 3 founders: WenWen, Wilson, Yihui Member(s): Zhi Yin Cheena-Wannabes WenWen Wilson Zhi Yin Put your friends links here We Like Chinese Too
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GE TAI? seventh month...... part 2 CO (part one) Let's proudly welcome our new member bazhang!!!!!! 060606 ... Happy Cheena Friends Pte Ltd Our Favourite Cheena Places Chung Cheng High School(Main) Take Out Boxes February 2006 March 2006 June 2006 July 2006 August 2006 September 2006 |
Monday, June 19, 2006 halo.........hrm.......since being an ex cchmsco member....today i shall blog about cchmsco today....... cchmsco is set up in 1982.....and we have one instructor for every instrument.......so all together we have 10 over instructors...also....not forgetting our most handsome conductor mr ng boon chai!!!! after setting up for 24 yrs.....cchmsco now has a total of over 100 members in it and have obtain numerours gold awards for the SYFs.......we have fun and loving seniors and many cute juniors..........so to anyone who is reading this blog......you may want to introduce your younger brothers or sisters to join the cchmsco....it is a big family that welcome all of you!!!!! lastly......our co nite yesterday was very successful!!!!! for those who missed it may want to purchase the vcd...trust me it is worth watching!!!! i shall continue on part two to introduce the various instrument that we used in chinese orchestra...more pictures will also be put up too....so stay tuned for part two for my next entry!!!!!!!!! -zHiYiN-
wenwen love being CHEENA at 10:44 PM
Friday, June 09, 2006 *Drum rolls* Proud to introduce our new member, Chen Zhi Yin! She's also a fellow ex-classmate of ours back in Chung Cheng High School(Main). However, she is more qualified than any of us as a cheena friend 'cos she is from CHINESE ORCHESTRA! OMG. "CHEENA!" Haha. JK.  Now, pictures time! 边塞风情  风送荷香  虹桥曲水  竹林水阁 
 岁月悠悠似水化作记忆留心间  虹桥曲水孕育艺人学者写春秋  竹林水阁无悔想起当年与今天    Our parade square huh? Chung Cheng is/was really beautiful. Wei Wei Ang Ang.
wenwen love being CHEENA at 1:49 PM
Wednesday, June 07, 2006  hrm since now the dumpling festival is still goin on.....today i shall teach you all how to DIY a dumpling!!! recipe provided (found from a website) now i shall introduce to everyone how to make my favourite nyonya style dumpling!!! suitable for vegetarians too!!!!! Ingredients 500g glutinous rice, soaked for 2 to 3 hours and drained 3 tbsp split green peas (mung beans), soaked for 1 hour, drained 2 tbsp oil 30 dried bamboo leaves, soaked till soft and cleaned Hemp strings, soaked Seasoning (A): 1 tbsp salt 1 tsp pepper 2 tbsp oil Filling (finely ground): 5 shallots 3 cloves garlic 1 tbsp galangal 1 tbsp cekur roots Seasoning (B): 2 tbsp coriander powder 1 tbsp pepper 1/2 tsp turmeric powder 2 tbsp light soy sauce 1 tbsp dark soy sauce 1 tbsp sugar 1 tsp salt 1 tsp chicken stock granules 125g candied melon (tung kwa), coarsely chopped 3 tbsp ground peanuts, coarsely chopped 2 dried mushrooms, soaked and finely chopped 2 pandan leaves, cut into 15 pieces of 3cm lengths Method Marinate glutinous rice and split green peas with seasoning (A) for 1 to 2 hours. Set aside. Heat oil in a wok and fry ground ingredients till aromatic. Add mushrooms and stir-fry well. Stir in candied melon, peanuts and seasoning (B). Fry and stir until well combined. Dish out and set aside. Fold two bamboo leaves into a cone, put a piece of pandan leaf at the base of the cone, then add one tablespoon of glutinous rice and one tablespoon of filling. Top up with another tablespoon of glutinous rice. Wrap dumpling into a pyramidal shape and secure with hemp string. Fill half a deep pot with water, cover, and bring to a boil over medium heat. Add dumplings and boil for 2 to 2 1/2 hours until cooked. Throughout the boiling process, keep topping up the water in the pot with hot water. Pressure Cooker method: Bring half a pot of water to the boil. Arrange dumplings in layers in the pressure cooker. Pour boiling water into the pressure cooker to cover the dumplings. Cook over a medium heat until the second ring appears. Reduce the heat and cook for 40 to 45 minutes. Remove and hang up the dumplings to remove excess water. the end. zHiYIN
wenwen love being CHEENA at 11:33 PM
Tuesday, June 06, 2006 today is 6 june 2006 (060606). for the chinese, it is a very good day. there is one chinese idiom 六六大顺 (liu liu da shun), which means that you will do things smoothly. it is a rare date which only occurs once every hundred years. therefore the news has also report that the number of couples that choose to marry today has tripled compare to the rest of this year. with so many '6', they believe that getting married on this day, no matter what things they do, everything will go on smoothly. most importantly, it is a good day because ITS MY 17th BIRTHDAY TODAY!!!!!! hahax.... end of post. (^_^) zHi YiN
wenwen love being CHEENA at 10:29 PM
Monday, June 05, 2006 hi its zhiyin again....haha....and since my bdae cumin....tdae i shall tell u all what a tradition chinese family do to celebrate their birthday.. during our birthday, our parents will give us eat chang shou mian (a kind of white colour noodle that usually comes with soup). when serve, the noodle must be continuous and long...and length cannot be short...because the chinese believe that if we make the length shorter....the shou xing gong/po will have a shorter lifespan....so why we eat it???? it is to believe to let us live to a longer age....like dat lor.... then also, we will eat shou bao (a kind of bun with a pink layer of skin on the outside and lian rong fillings inside). it comes in various sizes...got big got small...it also represents the shou xing gong/po to live to old age...and be healthy too.....the bun must be steamed then nice..... and thats all for today!!!! today no pictures....hahax. :0
wenwen love being CHEENA at 10:53 PM
Sunday, June 04, 2006 halo i am zhiyin!!! the new member of happy cheena friends!!!! i am oso frm chung cheng and classmate of puiboon, yihui and wilson. it has been a long time since anyone blog here...so since its wu yue in the lunar calander now....i shall tell u all more about the dumpling festival!!!! Many moons ago, in ancient China, patriotic poet and statesman Qu Yuan threw himself into the waters of the Milo River in protest against corruption and injustice. Fishermen, to protect the young idealist's body from being devoured by demons, beat drums and gongs and threw rice into the water as offerings. In memory of this occasion, every year during the period surrounding the fifth day of the fifth month of the lunar calendar (the day Qu Yuan drowned himself) Chinese Singaporeans hold dragon boat races and eat dumplings. The races are said to represent the search for his body.The dumplings, or zongzi, little packets of glutinous rice wrapped in bamboo leaves, are thought to have their origin in the bamboo tubes of rice thrown into the river as offerings. To keep the river dragons from eating them, the packets were tied with brightly-coloured silk threads (which dragons fear). this is the handsome qu yuan.  and this is bazang (hokkien for dumpling)  end of post.haha.
wenwen love being CHEENA at 10:52 PM
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