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Friday, October 31, 2014

iPhone 6 with Singtel Mobile!

For weeks or maybe months, I was so frustrated with my iPhone 5. 

On my 50 minutes journey to work, it drained my phone fully, with only surfing of instagram & whatsapp usage. 

In the office, most of the time I am charging my phone, took it out only when its lunch time. 

On my way to a dinner place to meet my friends, my fully charged iPhone 5 totally drained out before my friends arrived. Every evening I am holding my portable charger and phone together.

At night went to bed with about 80% battery, waking up to a 40% phone. (with no WIFI & 3G when I sleep). 

My woes came to an end, thanks to K who got me the iPhone 6. No, save your breath, no need to tell me about Samsung or how badly iPhone sucks. I am comfortable with Apple. I have iPhones 2, 3GS, 4S, 5, and now 6. (I was quite annoyed, people starts comparing and insulting the brands and all. So, does insulting makes your phone even more powerful & everlasting?) 

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I would like to say its a breeze to recontract with Singtel! 

K recontracted his plan online, he can even customised the plan he wants, then get the phone to be delivered to an address in 3 working days! Fuss-free! Thumbs up for the good service, Singtel!


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Looks good and taste good too! 

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Thursday, October 30, 2014

Recipe: (Lee Kum Kee) Sweet & Sour Pork


Usually sweet & sour pork is a no no in my family because I didn't know how to prepare the sauce :X 

Now, with Lee Kum Kee's Sauce for Sweet and Vinegar Spare Ribs, I can make my own ''Ku Lou Yok''! It may not be the same as what is selling outside in Zhi Char stalls, but taste wise is pretty good!

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1 packet of Lee Kum Kee's Sauce for Sweet and Vinegar Spare Ribs (S$1.90)
300 gram of pork (any parts that you prefer actually) (S$4.20)
Bell peppers (you can cut into pieces and fry it with the pork) (S$1 each)
Corn (Remember the corn i cook here)

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1) Heat oil, add in pork and cook until it is 95% cook. 
2) Add in the packet of Lee Kum Kee's Sauce for Sweet and Vinegar Spare Ribs
3) Add in corn kernels and fry till the sauce thickens.
4) Serve. For me, as you can see below, I cut open the top of the bell peppers and put the pork inside for plating purposes. 

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Now you can cook such a wonderful dish at home in 10 mins!

Wednesday, October 29, 2014

Singapore Tops Lonely Planet's Countries in 2015 @ 2am: dessertbar

2am: dessertbar
Address: 21A Lorong Liput Singapore 277733
Tel: +65 62919727
Opening Hours: 3pm to 2am Tuesday to Friday
                               11am to 2am Saturday & Sunday
Close on Mondays

As promised, I am back for the announcement! Actually you may have already know since it was announced in the papers and on social media platform that Lonely Planet has chosen Singapore as the world's number-one country for 2015!

Being a Singaporean, of course I am happy as well as proud for my country. Congratulations!

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Lonely Planet is the world's leading travel media company, and Best in Travel 2015 is its 10 annual agenda-setting collection of the best trends, destinations, journeys & experiences for the year ahead.

''As one of the world's most multicultural cities, Singapore is always celebrating something. From Marina Bay to a ''new crop of swanky hotels'', ''a slew of new developments has elevated the Singapore experience'' to a whole new level. To coincide with the anniversary, Singapore is set to usher in a number of new attractions in 2015, including the National Art Gallery and the Singapore Sports Hub.'' Quoted from Lonely Planet.

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And so, together with Lonely Planet and Singapore Tourism Board, we had a mini party right here at 2am: dessertbar. Its been quite a few years since I last came here, so glad and honoured to be back!

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CHRIS ZEIHER (Sales & Marketing Director of Lonely Planet) 

Giving a short speech.

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So usually what food reminds people of Singapore? Quite a few of them, among all, Kaya is one of the top few popular ones! 

So, we not only had the chance to try desserts and cocktails made with kaya, we get to also plate and make our own cocktail!

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JANICE WONG of 2am: dessertbar

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Janice showed us her book of recipes and ingredients.

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This dessert that Janice is showing us, has its ingredients all made from scratch! The bowl of pandan leaves were juiced after this picture. No colouring or artificial flavourings were used.

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Are you wondering what are the pieces of white stuff on the dessert? Its Janice's version of KUEH BANGKIT! Wow, are you as amazed as I am? I actually prefer this to kueh bangkit, some kueh bangkit are too compact and dry.

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Janice holding a glass of pandan leaves residue.

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Hands on time for us!

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All made by Janice, plating by me!

Pistachio cake, pistachio crumbs, biscuit thins, kaya ice cream and kueh bangkit.

You can imagine the coconut & pandan flavour exploding in your mouth. This dish is full of fragrance, I regretted not piling more!

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Next up, we get to try home made kaya!

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Ingredients for making kaya, and lots and lots of stiring is needed! All the efforts in making kaya, but having taste the kaya, the effort is all worth it! 

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This should not be unfamiliar to you. YES Cocktail making time! Best of all is incorporating kaya into the cocktail!

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These are the ingredients needed for a superb glass of KAYA TOAST! Its the cocktail's name.

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Thanks to Bitters And Love!

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Me scooping lots of kaya into the KAYA TOAST!

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After trying to shake my life out of the shaker cup, finally I had my own glass of KAYA TOAST! Note the slices of bread behind!

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Garnishing :P

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Here we go!!

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Love how the drink and jar looks totally like kaya! Love this presentation.

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Me looking all fat but satisfied and happy :)

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Thank you 2am: dessertbar and Singapore Tourism Board for having me at the event cum celebration!

With this, I shall end my post here and I am really looking forward to 2015 as it is SG50! 
A milestone worth celebrating for, and also I will be getting married and moving in to our new house too! Lots of events will be taking place. Can't wait to count down to the new year with you guys. :D