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| Monday, 31-Mar-2008 05:07 |
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the vomiting merlion
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merlion at Spore River
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Presenting the most favorite statue to be photograph by the tourists and local, the vomiting merlion!
The Merlion was first designed as an emblem for the Singapore Tourism Board (STB) in 1964 – the lion head with a fish body resting on a crest of waves quickly became Singapore’s icon to the rest of the world.
Originally located at the Merlion Park by the Esplanade Bridge, the Merlion and the Cub became a popular tourist attraction for visitors. The installation ceremony took place on 15 September 1972, officiated by the then Prime Minister of Singapore, Mr Lee Kuan Yew.
Today, the Merlion has found a new home just 120 metres away from its original location, adjacent to one Fullerton and Fullerton Hotel.
Measuring 8.6 metres high and weighing 70 tonnes, the Merlion statue was built from cement fondue by the late Singapore craftsman, Mr Lim Nang Seng. A second and smaller Merlion statue, measuring two metres high and weighing three tones, was also built by Mr Lim. The body was made of cement fondue, the skin from porcelain plates and eyes from small red teacups.
Designed by Mr Fraser Brunner, a curator of the Van Kleef Aquarium, the lion head represents the lion spotted by Prince Sang Nila Utama when he re-discovered Singapura in 11 AD, as recorded in the "Malay Annals". The fish tail of the Merlion symbolises the ancient city of Temasek (meaning “sea” in Javanese) by which Singapore was known before the Prince named it “Singapura” (meaning “lion” (singa) “city” (pura) in Sanskrit), and represents Singapore’s humble beginnings as a fishing village.
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| Wednesday, 26-Mar-2008 09:25 |
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Abuk abuk tak ada baju
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Selepas melihat gambar kue abuk abuk kat roylazim FP, mummy pun teringin nak makan, jadi hari ni bongkar petisejuk dan tepandang sagu biji putih dan hijau masih ada. Jadi buat lah kueh abok abok tu, tapi short cut ,tak pakai daun pisang. Main letak dalam acuan kecil dan kukus aje! janji boleh makan, tak cerewet lah kita!
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| Sunday, 23-Mar-2008 04:44 |
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Full moon
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look up
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the closeup
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No werewolf were out last night, not even the vampires or the pontianaks, or perhaps they were there just that I didn't see them? they might even be sitting next to me, watching me taking photos of the moon  ...
.yang hantu tu tak nampak lah tapi manusia yang berkelakuan macam hantu tu ada lah yang banyak bersepah merata merata...
I didn't use any telephoto lens , just relying on the 12Xoptical zoom and 48X digital zoom of my Canon S5 IS......I know a friend of mind tried using just the compact digital camera with much less optical and digital function can still take good shot of the moon, by using it with the telescope she had on her balcony!
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| Sunday, 16-Mar-2008 10:48 |
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For a change.......
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Tekak ni nak makan something western, tapi malas nak masak jadi ajak lah hubby pergi ke food court yang berdekatan di Bishan. Banyak kedai makan atau restaurant dah ada MUIS halal certificate, jadi tak susah nak cari makanan western atau pun makanan cina di sini sekarang. Tapi kalau dah lidah melayu tu mana boleh lari dari cili kan? jadi cili sos wajip ada!!
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| Wednesday, 12-Mar-2008 06:28 |
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Flower festival
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These were taken during the Sentosa Flower Festival, held recently in celebration of Chinese New Year and Valentine Day, at the resort island of Sentosa. Didn't have time to upload till now.....
mula mula nak upload, server selalu mengong , jadi ashik lupa aje....dan tersimpan dalam pc. Sekarang ni pulak musim hujan kat Singapore, malas nak keluar jadi tak ada gambar baru, so time ni lah bongkar stock gambar yang belum di siarkan tu... janji ada entry baru kan? gambar lama pun tak ape lah eh...
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| Wednesday, 5-Mar-2008 11:24 |
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The most favorite.....
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During the recent Chinese New Year, I went to a flower festival in Sentosa Island. Lots of flowers on displayed there but what made me crazily clicking non stop were the roses on dislay! One breed that caught my eyes were the combination of red and white ,so outstanding and magestic-looking!
I definately don't have green thumb or fingers to grow these at home, but I'm happy knowing that I managed to captured them in the most memorable way, in photo! that's going to last forever and ever...
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| Monday, 3-Mar-2008 06:13 |
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Photo challenge #177- window
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Participating for fun.....I think this is my second time doing this...
a perfect place to watch the sunset, from the window of my living room:
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| Friday, 29-Feb-2008 11:36 |
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uninvited guest
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What do you do when you see a beautiful big butterfly in the neighbourhood but didn't have the camera with you? do what I did.....took the butterfly home with me to be my model!!
It co-operated well , didn't even move when I came closer to take macro shot, and stayed for hours in my kitchen before it finally flew off in the middle of the night.
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| Tuesday, 26-Feb-2008 09:05 |
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Hokkien Mee
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Got this recipe from a friend of mine, Zuraini , very easy to do but taste so delicious! give it a try!
Ingredients
500g yellow noodles
500g laksa noodles
300-400g fresh prawns
2-3 medium-sized squids, cut into rings
2-3 fish cakes, sliced thinly
3 eggs, lightly beaten
11 cloves garlic, chopped
1 bunch spring onions, cut into 5cm lengths
150g beansprouts, more if you like
4-5 Tbsp oyster sauce
splash of fish sauce
salt & pepper to taste
lime for garnishing
prawn+squid stock
3-5 Tbsp oil
Method
1. Clean prawns but don't remove the shells
2. Blanch prawns in a pot of water, once they turn pink, remove the prawns (you don't want to overcook it as it will turn rubbery
3. Add squids to the same pot (do not throw the water after blanching the prawns as this will be used as the stock) and remove once they turned white, put aside
4. Remove prawns shells+head and put them back to the prawn+squid stock, simmer for another 20-30mins, strain and put aside
5. Heat oil in wok and add chopped garlic, fry till fragrant
6. Add egg and break into small pieces
7. Add noodles, stir till they are well coated with the egg pieces and oil
8. Add abit of stock, oyster sauce and stir till well combined
9. Cover wok and let it simmer for 5 min
10.Add prawns, squid and fish cake slices and stir, add more stock if you want it to be wet
11.Add fish sauce, salt and pepper to taste
12.Finally add beansprouts and spring onion and mix thoroughly, add stock if it is too dry
13.Simmer for another 5-10 min and serve hot with lime and chilli slices or sambal
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| Wednesday, 20-Feb-2008 08:19 |
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People watching on a Sunday afternoon - part 2
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Just what is skimboarding? Skimboarding (or skimming) is a sport which involves riding a board on an outgoing wave.
Unlike surfing, skimboarding starts on the beach. The skimboarder stands within running distance from the point of entry into the water with the skimboard in hand and waits for a wave. As the desired wave approaches the skimboarder runs towards the water. Depending on conditions the board is dropped on a thin layer of water from a receding wave or on the thicker water in front of the wave. Then he or she runs onto the board one foot at a time using a technique known as the "One-Step" while properly positioning the feet and maintaining balance towards the centre of the board. The skimboarder will then attempt to slide to the wave possibly "pumping" or "sidesliding" to maintain speed. This technique is known to skimmers as "Run, Drop, Slide" and is considered the basis of advanced skimboarding. When the wave is reached it can then be riden back to shore, Any number of tricks may also be added to enhance to style and difficulty of the ride.
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