Ben's Blog

Pan Fried Fish Fillet served with a hot and sour Chilli and Cilantro sauce on a bed of Chinese Spinach tossed in a garlic emulsion

2009-11-05T20:30:00.002+08:00

Another easy to make dish. Just be patient and you can do it well. Sorry. I couldn't find the pictures for this.

Pan Fried Fish Fillet served with a hot and sour Chilli and Cilantro sauce on a bed of Chinese Spinach tossed in a garlic emulsion

Part 1 – Fish Fillet

2 – Fillets (Ikan Kurau or Mackerel)
Salt and pepper
Olive oil

1. Rub the fish all over with salt and pepper
2. Leave to marinate for about 20 – 30 minutes.
3. Heat a non-stick pan; add oil to just cover the bottom of the pan
3. Place fillet, skin side down in the pan
4. When the skin browns, turn over and cook the skinned side.
5. Fry till fish is completely cooked.

Chilli and Cilantro Sauce
2 – Tomatoes (chopped)
6 – Chilli padi
4 – Garlic cloves (chopped)
6 – Shallots
2 – Green lemons (zest one and juice both)
3 – tablespoons Balsamic vinegar
Coriander and stem (separate and chopped)
Salt and pepper
Olive oil

a. Heat about 2 tablespoons of oil
b. Add in all the ingredients
c. Allow to simmer until the liquids reduces by about half
d. Allow to cool
e. Pulse in a food processor until smooth

Part 2 – Spinach tossed in a Garlic emulsion

1 – Bunch of spinach (remove and discard stalks, keep the leaves. Wash thouroughly)
8 – Garlic cloves (chopped)
Salt
2 – 3 tablespoon of Olive oil
Water

a. Low heat about 2 tbs of oil
b. Sauté the garlic gently (do not allow to brown)
c. Add salt
d. Allow to cool and pulse until smooth
e. Boil the water and scald the spinach, drain.
f. Toss the spinach in the garlic emulsion.

Part 3 – Assembling the dish

a. Place a serving of the spinach on plate.
b. Place fish on top of spinach
c. Spoon the cilantro sauce over the fish.

Soya Sauce Chicken

2009-10-19T00:16:00.007+08:00

Soya Sauce Chicken is another easy to make old comfort food kinda dish. You can easily increase the portions and make extra for freezing. The dish does taste a lot better the next day.

You can serve it with plain rice or some boiled bee hoon (thin rice noodles).

Ingredients

500 grams – Chicken thigh. Remove the skin and all visible fat, cut into medium-sized pieces. Wash thoroughly.
150 grams – Shallots. Sliced thinly
50 grams – Ginger. Sliced thinly
6 – Garlic cloves. Sliced thinly.
2 pieces Star Anise
1 piece Cinnamon Stick
2 tablespoons – Dark Soya Sauce (Thick)
2 tablespoons – Dark Soya Sauce
150 mls – Water
Oil

Directions

a. Heat a tablespoon of oil on high and brown the chicken. Set aside.
b. Heat about 1 tablespoon of oil and fry the shallots till lightly brown.
c. Add the chicken and fry for a few minutes.
d. Add all remaining ingredients.
e. Bring to the boil for about 2 minutes.
f. Lower the heat and simmer till about 2/3 of the fluids are absorbed, around 20 – 25 minutes.
g. Serve.

Laksa Pasta

2009-10-02T00:30:00.007+08:00

Laksa Pasta - Everyone makes it with Laksa Pesto. So I decided to make mine the 'traditional' way.... I have made this a few times. Its painfully easy to make and very very tasty.

Ingredients

200 grams Linguini or Angel Hair spaghetti – cooked according to pack
300 grams Prawns – shelled and cleaned.
300 grams Mackerel Fish – skinned and cut into bites pieces
Fish cake - sliced
Tofu puffs (Tau Pok) – sliced
1 pack of Enoki mushrooms - cut-off the roots
Quail eggs – hardboiled and shelled
1 bundle of Laksa leaves – pluck the best leaves, chopped finely
2 Red chillies – deseeded and finely sliced
200 grams of Laksa Paste (you can use a ready made paste if you want or use the recipe below).
Corn flour
Oil for frying
200 mls Coconut milk (to make it healthier you may replace half of the coconut milk with unsweetened fresh soy milk)
Salt to taste

Directions
1. Season the prawn and fish with salt, pepper and toss in corn starch and fry till lightly golden brown

2. Heat wok with about 2 tablespoon of oil from frying the seafood

3. Fry the laksa paste till really fragrant and the oil separates

4. Add the coconut milk, laksa leaves, salt and simmer till half reduced

5. Add the quail eggs and tofu puff. Toss.

6. Add the fried prawns and fish. Toss.

7. Add the pasta. Toss.

8. Serve hot, garnished with Enoki mushrooms and a sprinking of chopped laksa leaves.

Laksa Paste

1 teaspoon - shrimp paste (or balachan powder)

4 pieces – dried chilli 1 thumb sized piece – fresh turmeric
2 pieces – Lemongrass (use only the white part)
2 pieces – Small Onions, chopped

4 cloves – Garlic, chopped

4 pieces – Buah keras (candlenut)
2-3 tablespoons – Cooking oil
3 thumb sized pieces – Galangal, chopped
50 grams – Dried shrimp, soaked

1. Grind to a smooth paste.
2. Can be kept frozen till use.

Spicy Roasted Red Pepper and Tomato Soup with Prawn Croutons

2009-09-22T23:06:00.005+08:00

First up, this was a really nice soup but I can't find the pictures for it. Please just try to visualise it.

Spicy Roasted Red Pepper and Tomato Soup

Ingredients

1 - Red Pepper - roasted till charred, peeled and chopped
2 - Tomatoes - medium sized, chopped
6 - Chilli Padi - sliced
6 - Shallots - chopped
4 - Garlic cloves - chopped
1 - Ginger - thumb-sized, thinly sliced
Fresh Coriander, remove the roots, separate the stem and leaves - chop the stem, save some of the leaves for garnish

1 cup of good chicken stock
Salt
Pepper
3-4 tablespoons of olive oil

Directions -
1. Heat the oil over a low flame.
2. Sauté the chilli padi, shallots, garlic, ginger and coriander stem till fragrant and the mixture looks translucent.
3. Add the red pepper. Sauté for a few minutes.
4. Add the tomato, sauté till soft.
5. Turn off the stove and allow to cool.
6. Pulse is a food processor till really smooth.
7. Return to a clean pot, add the stock. Allow to simmer.
8. Check for salt.
9. Add pepper.

Prawn Croutons

Ingredients -
8 – Prawns, medium sized - shelled, cleaned and chopped coarsely
2 – Garlic cloves - finely chopped
4 – Chilli padi - de-seeded and finely chopped
Salt and pepper
1 – tablespoon olive oil.

Directions -
1. Mix all the ingredients and let sit for about 20-30mins.
2. Heat a wok on high, add oil and stir fry till the prawns cook thoroughly and brown just bit.

3. Serve up the soup and sprinkle with the prawn croutons and chopped coriander leaf.

Grilled Chicken with Spicy Mango-Avocado Salsa

2009-09-22T22:21:00.012+08:00

This is an extremely easy dish to put together. You would need no more than 25 minutes.

Ingredients
2 - Chicken Breasts
Salt
Pepper

Salsa

1 - Avocado - skinned and cubed
1 - Mango - skinned and cubed
3 - Chilli padi - de-seeded and finely chopped
Small bunch - Coriander leaf - finely chopped
Small bunch - Spring onion - chopped
2 tablespoons - Lemon juice

Directions -

1. Clean the chicken breasts.
2. Rub salt and pepper all over.
3. Allow to marinate for at least 30 minutes.

4. Heat a pan grill. (I use a non-stick so no need for oil)

5. Grill the chicken for about 7-9 minutes on each side.

6. Allow to cool for 2 minutes before slicing.
7. Just before serving up, mix all the salsa ingredients. Add some salt and pepper to taste.

8. Serve chicken with the salsa.

Moroccan Meat Loaf

2008-11-20T19:27:00.001+08:00

Ingredients

500 grams - Ground lamb
1 large red onion – finely chopped
4 cloves garlic – finely chopped
1 red chilli – de-seeded and finely chopped
1 tablespoon - Ras el Hanout
1 tablespoon – olive oil
1 egg – lightly beaten
½ cup – instant oats, lightly toasted and ground
Coriander leaf

Directions –
1. Heat oil.
2. Sauté the onions, garlic and chilli till soft and translucent.
3. Add the ras el hanout and stir to prevent burning. Fry till fragrant.
4. Increase heat.
5. Add lamb and brown. Turn off heat and cool completely.

6. In a large mixing bowl, add the oats, the egg, coriander leaf and meat.
7. Mix thoroughly.
8. Press into an oiled loaf tin.
9. Bake on medium high for 45 minutes, uncovered.
10. Serve with a red cabbage coleslaw and couscous.

Garlic Prawns

2008-06-05T21:42:00.003+08:00

Ingredients

1 Chef Garlic (or about 3-4 regular cloves of garlic, finely chopped)
2 Fresh Red Chilies (de-seeded, finely chopped)
2oo grams Fresh Prawns (shelled, cleaned and rinsed really well, drain well)
2 - 3 tablespoons Olive Oil

Directions

1. Heat oil on low flame

2. Saute garlic till fragant

3. Add chili, saute till colour of chili deepens.

4. Increase heat. Listen for the sizzle.

5. Add prawns, stir briskly for about 1.5 - 2 minutes

6. Serve hot.

Kangkong with Dried Prawn Sambal

2008-06-02T07:20:00.006+08:00

Ingredients

150 grams kangkong leaves (discard stem)

Dried Prawn Sambal (This is for more than needed, use the remainder as a bread spread. Store in fridge)

150 grams Shallots, peeled and chopped finely

50 grams Dried Prawn – soaked in hot water, drained and pound finely

20 grams Dried Chili – chopped up, soak in hot water, de-seed and pound finely

1 piece Chef garlic – chopped finely

3 tablespoons oil

Directions for Dried Prawn Sambal

1. Heat 2 tablespoon oil, sauté garlic on a low heat till fragrant. Do not allow to burn.

2. Add the shallots, sauté till transculent.

3. Add chilli, sauté till the paste as reduced slightly and colour has deepened.

4. Add the dried prawn and stir till all the ingredients have combined well and the most of the moisture has evaporated.

5. Keep aside.

Directions for Kangkong Stir Fry

1. Heat 1 tablespoon oil.

2. Add about 2 tablespoons of the Dried Prawn Sambal. Sauté to heat through.

3. Add the kangkong leaves. Stir fry till cooked.

4. Serve hot.

Grilled Chicken with ABC Sauce (Ayam Panggang)

2008-06-02T07:07:00.006+08:00

This is an extremely easy to do dish.

Ingredients

Half chicken, skinned and cleaned, pat dry

100 grams Shallots, sliced finely

100 grams Butter , use salted

4 tablespoons ABC Sauce (Kecap manis)

Directions

1. Heat butter till it starts to foam

2. Add shallots, stir to coat in butter

3. Sauté till golden brown

4.Remove from heat and allow to cool.

5. Add ABC sauce

6. Pulse in food processor till the shallot bits are chopped up.

7. Spread sauce on the chicken. Allow to marinate for about 20 minutes.

8. Pre-heat oven to 150 – 200 Celsius. Best results in a broiler or grill.

9. Roast / Grill for about 30 - 40 minutes.

10. Serve hot with white rice and side dishes.

I live in a jungle and I love it!

2008-05-31T18:30:00.005+08:00

I got inspired a week ago to take these pictures of my plants.

I just love the lushness and the faint fragrance of green in the air when i get home.

These plants are really easy maintenance; I water them just 2- 3 times a week.

No special foods, just tap water and sometimes, the rinse water from rice. (Just like what my Mother used to do...)

- My doorway

- I love my Dracaenas, I have two. One completely green and the other has streaks of yellow.

- My yellow Dracaena and my Japanese bamboo (i read somewhere its called Sasa palmata)

- This is my magic bean plant that I mentioned earlier. Its taken over the top of the gate. Notice the dried plam leaf? That's from my colleague Tracy. Its for Palm Sunday and as any good Catholic gurl knows, its a symbolic welcome to the Lord.

- My yellow Hellaconia. Waiting for it to bloom. And yes, its the same as the roadside plants. I got mine at IKEA. Its a very hardy plant. Always has new leaves sprouting.

I will take pictures of the smaller plants and my 30 year old curry leaf plant for another posting.

Enjoy these.

Ikan Bilis Sambal Fried Rice – Ben’s Interpretation

2008-05-12T13:43:00.004+08:00

This is an old family favourite. Its easy to make and you can easily add any other ingredients you want like fishcake, tofu strips, french beans, peas etc.

This recipe was made with ingredients I already add in the house.

Ingredients:

1 cup cooked rice (from the day before would be best)
100gms ikan bilis (degutted and rinsed, allow to drain till almost dry)
2 eggs
A small bunch of coriander leaves (roughly chop the leaves, set aside. Discard the stem).
A few stalks of spring onion (Chop up the green part, set aside. Chop the bulb and add to the pounded ingredients. Discard the roots!)
Salt
Pepper
Dark Soya Sauce
2 tablespoons sunflower oil

Pound to a semi smooth paste:
5 pieces dried chilli (cut into small pieces, soak in warm water for about 30 minutes, de-seed)
3 pieces fresh red chilli (de-seed)
1 onion finely chopped
1½ tablespoons of garlic/ginger mix

Directions:

a. Heat oil and stir fry the ikan bilis till semi-crisp. Leave aside. Do not discard the oil.

b. Fry the pounded ingredients till fragrant and the onions look translucent.
c. Add the ikan bilis. Stir well

d. Add the rice. Stir well.

e. Make a well in the rice and add the eggs. Stir well till eggs are nicely cooked.

f. Add the dark soya sauce, salt and pepper to taste.

g. Add the spring onion and coriander leaves. Stir well and serve hot.

Tamarind Chicken Soup with Vermicelli

2008-05-11T20:58:00.005+08:00

I will confess. Jamie Oliver made this on TV but his was a bit too ang-mohish; so I added my own ingredients to make it more Asian.

My version turned out very well....

Ingredients:

1 Whole Chicken, about 750grams, skinned and washed clean
2 tablespoons Tamarind
2 Onions (Sliced)
4 cloves Garlic, lightly bruised
4 stalks Lemongrass, remove green part, bruised
3 Red Chilies (sliced thickly, bruised)
4 stalks Coriander (leaves and stem separated, bruise the stem)
1 piece Ginger (2 inches, sliced thickly, bruised)
1 piece Fresh Turmeric (2 inches, sliced thickly, bruised)
2 Servings Vermicelli or Instant Noodles (Boiled and ready to eat)
Salt (optional), to taste
Fish Sauce, to taste
Soya sauce, to taste
2 tablespoons Olive Oil
150mls Coconut milk (thick)

Directions:

a. Sauté onion, garlic, lemongrass, red chili, coriander stem, ginger, fresh turmeric till fragrant in a deep pot. About 3-5 minutes.

b. Place whole chicken, breast side down in pot

c. Flatten chicken with palm, listen for bone cracking

d. Add about 3-4 cups of water or enough to cover chicken three-quarters of the way

e. Place a heavy stone mortar on chicken to keep it flat in the pot. Use a smaller pot lid as a buffer between the mortar and the chicken or wrap the mortar in aluminum foil.

f. Boil on medium flame for up to 90mins.

g. Remove chicken from pot. Be careful as at this point the chicken will literally fall apart.

h. Remove as much of the meat from the carcass and throw away the bones.

i. Shred the meat and keep aside.

j. Strain the soup through a coarse strainer or colander. Press down firmly with a spoon to extract as much of the stock as possible. Discard the residue.

k. Add the coconut milk to the stock. Check salt and flavor. Add as necessary.

l. In a deep soup bowl, place one serving of vermicelli or noodles, a handful of chicken, pour over soup to cover the noodles, garnish with coriander leaves. Serve hot.

Karuvadu Urraka (Ikan Bilis Pickle) - My mum's recipe recreated

2008-05-11T20:09:00.005+08:00

This is an old, old recipe of my mother's. Its is very hot and its best eaten with rice and sambar (dhall curry).

It is actually very easy to make.

Ingredients:

1 kg - Ikan Bilis - get the really small ones, rinse well and let it drain to its almost dry
2 bottles - Rice vinegar (Narcissus brand is best, get the 1 litre bottle)
500g - dried chili - chop up, de-seed and soak in the vinegar, use a big enough pot to contain it
500g - shallots (Sheng Siong sells them skinned. Wipe it clean with a dry kitchen towel)

Directions:

a. Soak the chili in the vinegar. Use a slotted spoon so that the seeds can be easily separated and removed.

b. Grind the chili into a really smooth paste. Set aside.

c. Fry the ikan bilis till golden brown. Set aside. Do not discard the oil.

d. Add the chili paste to the oil. Keep stirring till the mixture reduces. Watch out for the oil and chili splatters.

e. Add the shallots and stir for another ten minutes or so.

f. Add the fried ikan bilis.

g. Stir thoroughly.

h. Allow to cool completely before storing.

Note : I made this batch for my brothers. It was enough for about 3 500ml jars.

Spanish Tomato Rice - Ben's Interpretation

2008-05-08T21:49:00.014+08:00

Ingredients

1 cup cooked rice. Use day old cooked rice

½ cup cherry tomatoes, finely chopped (if fresh tomatoes are not available, use same amount of unflavored canned diced tomatoes)

1 red chili, deseeded and finely chopped

1 chef garlic (or two normal cloves), finely chopped

1 red onion, finely chopped

A few strands of saffron, soaked in a tablespoon of hot water, leave aside

1½ tablespoons of chicken stock concentrate

4 tablespoons olive oil

2 pieces star anise

Salt to taste

Ground pepper to taste

Fresh coriander, use the leaves, discard the stem

1 tablespoon toasted sunflower seeds or pine nuts

Direction –

a. Heat oil on medium flame

b. When hot (not smoking hot), sauté the star anise till fragrant

c. Add the garlic, chili, onion and sauté till onion is translucent

d. Add tomatoes

e. Add salt, pepper, chicken stock, saffron strands and water

f. Keep stirring till the sauce has reduced by about one third

g. Add rice, toss gently.

h. Remove the star anise

i. Add the coriander leave and sunflower seeds or pine nuts

j. Serve hot with tandoori chicken and cucumber & carrot raita.

Tandoori Chicken Recipe - Ben's interpretation

2008-05-06T17:45:00.004+08:00

Ingredients

½ Chicken, skinned, de-fat and cut into two parts. Wash thoroughly. Use a fork and prick all over. This will help with the marinating process.

Marinate 1 – Grind to a smooth paste
1½ teaspoon Garam masala
Juice of one lemon
1 tablespoon of ginger and garlic mixture
1 tablespoon chilli (use dried chilli soaked in water, de-seed if you don’t want too much heat)

Marinate 2 – Grind to a smooth paste
½ cup yoghurt
1 tablespoon cooking oil
1 teaspoon chilli (use dried chilli soaked in water, de-seed if you don’t want too much heat)
1 teaspoon salt

Melted butter, ghee or oil for basting.

Directions -

a. Coat the chicken in Marinate 1 and allow to marinate for at least two hours in the refrigerator (I left my chicken overnight).

b. Remove as much of the Marinate 1 off the chicken and toss the chicken pieces in Marinate 2. Leave for another 2 hours in refrigerator.

c. Remove chicken from refrigerator at least 30 minutes before roasting. Leave the marinate on.

d. Place chicken pieces on a wire trivet (wire mesh).

f. Roast in a preheated oven (set at least 200 degree Celsius).

g. Baste the chicken pieces every 5-10 minutes.

h. Chicken should roast for at least 30 minutes or until nicely browned.

i. Serve with tomato rice and a side of cucumber & carrot raita.

Sunset in Serangoon North

2008-05-02T11:24:00.004+08:00

I went out just before 7.00pm yesterday to friends' place for dinner.

I couldn't help but notice the beautiful sunset.

Its been a long, really long time since I have seen a sunset. Being stuck in the underground when it happens doesn't help.

I found this very nice poem on sunsets.

Sunset

Every night
The horizon lights up
Swirls of pink and orange
Fading to blue and purple

Few bother to look anymore
At a blessing
That only comes once a day

Each sunset is different
No two exactly alike
Difference flows throughout
While it is the only similarity

Over the ocean
Or through the sky scrapers
Out on the prairie
Or in an apartment

You can still see a piece
A piece of something
Something never to return
A sunset

For the colors are shimmering
For a moment they stay
Only to disappear into change
Change just as beautiful as the last

This is why
No matter where you go
One thing remains the same,
A difference in sunsets

In your very own sunset

By Jessica Millsaps

Please read the comments....

Briyani @ Haveli Cafe

2008-04-30T14:12:00.001+08:00

My colleague and I decided to have something different for lunch as we were quite bored with the usual offerings around our office, which is literally in the boondocks (see explanation below).

We headed to Haveli Cafe along Kampong Bahru. The cafe was busy and looked very unthreatening. Mostly office people and the nurses sort(thanks to the SGH nearby).

We ordered the North Indian Mutton Briyani $6.00 per serving.

The first thing I noticed about the rice was the colour. It was a rosy pink! I've never had briyani like that before... Anyways, the rice and meat were flavourful. Rice was a way too overcooked for my liking but the meat was tender and had just the right mix of spices. It came with a side curry and a poor excuse for a 'salat'.

Haveli Cafe is at No. 19 Kampong Bahru Road Singapore 169348
Tel: 6423 9775

www.dictionary.com
Boondocks - 1910s, from Tagalog bundok "mountain." Adopted by occupying American soldiers in the Philippines for "remote and wild place." Reinforced or re-adopted during World War II. Hence, also boondockers "shoes suited for rough terrain" (1953).

Seat for my knee

2008-04-29T13:40:00.000+08:00

This is another pet-peeve of mine.

Why do people have to block seats?

The worse part, this chap was blocking a seat that was meant for senior citizens etc.

Now, before you say, why didn't i ask him to sit properly....allow me to say, do you think someone who couldn't be bothered about being considerate be open to correction? I think not...

Stay tuned for more pet peeves.

Nesha - My little blue bird

2008-04-25T13:29:00.000+08:00

This is Nesha. He is a six-month old, Dutch Blue Lovebird from South America (so says the neighbourhood bird shop).

He is very playful and makes alot of noise. Especially in the morning.

What I love most about him is the fact that he is always happy to have people around him. And he is awfully cute when he has his breakfast.

Nesha waits till I sit down with my coffee to have his meal. How cute is that?!

More about lovebirds at http://www.lovebirds.co.nz/introduction/index.php

Mandala for peace

2008-04-24T23:58:00.000+08:00

I visited the Buddha Tooth Relic temple a couple of weeks ago after lunch with my friends.

I have been to this temple many, many times and I am always fascinated and enthralled by the splendid grandeur and calming serenity of the place.

Even though the temple is in the heart of Singapore's bustling Chinatown, its placidity and calmness is simply remarkable.

It's with this in mind that always look forward to visiting the temple.

On the day I visited, there was a beautiful mandala on display at the entrance. I am not sure what the mandala in the picture means but as I understand it, the mandala itself is symbolic of the temporary nature of life.

More details on mandalas can be found at http://www.mandalaproject.org/What/Index.html

The florist lives on....

2008-04-24T23:46:00.000+08:00

Some of you know that I love flower arrangement.

About two weeks ago I made this bouquet for a couple of nieces (twin daughters of a cousin of mine) who turned 18.

Their mum wanted me to do something fun and yet traditional. So I decided to do what i do best; pretty pink roses with caspia and stargazer lilies.

The bears were bought by my cousin. All the flowers are from far East Flora at Thomson Road.

Far East Flora's flowers are fresher than the ones you get at retail outlets and because they are sold in bunches and bundles, you pay wholesale prices.

I enjoy flower arranging and I hope some day to have my own flower shop. Some day...

Wet lifts and the plain stupidty of it all

2008-04-24T15:33:00.001+08:00

This is a pet-hate of mine. Wet Lifts. aka Idiots and imbeciles urinating in the lifts.

Singapore is probably the only country in the world that has the perennial problem of real nincompoops peeing where they shouldn’t. The problem has also been exacerbated by the increased entry in the number of people who probably never had to use or share public facilities with other people. I might be wrong, I dunno.

In any case, bulk of the problem also lies with the Town Council. My estate is managed by the Aljunied Town Council.

I hope they do something about this problem. Its ridiculous if not just plain stupid.

Btw – This is a note I wrote the Chairman and General Manager of the Town Council. Found their addresses at http://www.sgdi.gov.sg/

Dear All,

Good afternoon.

My fellow residents of Block 106 and I have had the rather unpleasant experience of using lifts that have been 'flooded' with urine.

Attached are two pictures - one of the UDD sign and the other of the wet mess.
Have the UDD's been turned off due to the upgrading works that are currently ongoing? If it is, it’s absurd (it’s like the CCTV cameras being turned off at Whitley Detention Centre!), the blame for the wet mess in the lifts should be shared with the Town Council as well.

Please do something about this. It’s ridiculous that as a 1st World country we continue to behave like we live in the 3rd World.

Please reactivate the UDDs and fine the imbeciles that do not know how to use public facilities.

Regards,

UPDATE -

http://www.channelnewsasia.com/stories/singaporelocalnews/view/345370/1/.html

SINGAPORE : The Aljunied Group Representation Constituency (GRC) plans to install more CCTVs under its "Zero Litter Campaign."

Urinating in most HDB lifts is a problem that's not as prevalent now as before, but the Aljunied GRC wants to fully rid the constituency of this irritation.

The area's "Zero Litter Campaign" was started last year but progress has been slow, so its Members of Parliament are urging the ward's 200,000 residents to play an active role in the campaign.

To solve the problem of urine in lifts, they are planning to install CCTVs in lifts and void decks.

Said Foreign Affairs Minister and Aljunied MP George Yeo: "The problem of urination and defecation in lifts is a very strange one. Why is it that in certain blocks (and) lifts, we have this persistent problem? And somehow, the culprits feel that they can get away with it.

"We have been cracking our heads how best to solve this problem. In the past, we had urine detectors. Some of them were mock ones, just to frighten people. It had not worked as well as it should. We've got to make examples... (that will have) deterrent effect." - CNA /ls

My Magic Bean Sprouts

2008-04-24T13:22:00.000+08:00

Today, i took a short video of the vines that are growing on my gate. As a plant lover, these vines are a special treat as they required no special treatment.

The vines are grown from a 'magic bean' that carried a special Good Luck Message from ICI paints. Its similar to the beans that are carried in a story by the BBC on http://news.bbc.co.uk/2/hi/asia-pacific/4209571.stm

I am not sure how long it will grow for or to what extent. In the mean time, I am just enjoying its lush freshness.

Flowers for the gods

2008-04-24T00:28:00.000+08:00

I took this picture in Serangoon Road on a day I felt like a tourist....

I wanted this shot because the colours of the flowers and the garlands were just so vivid and fresh. It stopped be in my tracks and made me want to just look at them.

These garlands costs $10.00 each and are offered to the divine at temples or home-altars.

Garland making is labour intensive and these were exquisitely made.

This shop is located along Buffalo Road.

Penne with pork sausages in a cream sauce

2008-04-24T00:19:00.000+08:00

okay! I don't know the Italian name for this dish. Its penne pasta with home made spicy pork sausages in a cream based sauce.

It was a-b-s-o-l-u-t-e-l-y delicious.

I had it at Buono Pizza Bar & Italian Restaurant at 27 Lichfield Road, Serangoon Garden Estate
Singapore 556847.

http://www.buonopizzabar.com

Zorro and his time with me.

2008-04-24T00:06:00.000+08:00

This is Zorro.

He is my dearest friend Brenton's dog. Zorro stayed with me for two weeks and he was such lovely company.

Yes, he barked lots but he was an obedient and well behaved dog. I felt sorry for the many times that I had to leave him alone.

I took more pictures of him. isn't he just a peach?