Archive for the 'Food & Recipes' Category

Feb 01 2013

Traditional Nyonya Pineapple Tart 2 : Tart Pastry

Published by under Food & Recipes

Continuing from the jam making, and now here’s how the pastry is done.

Someone asked “What’s the difference between the nyonya pineapple tart (kuih te’eh) and the normal one. Apart from the shape – opened tart instead of the rolled type, I guess it’s the pastry texture. The nyonya’s version are crunchy whereby the rolled type has a buttery and melt in your mouth texture. And there’s another secret ingredients to the traditional nyonya tarts - lard ! According to MIL, her aunt used to use only lard and not margerine at all to make the pastry dough. Imagine the amount of lard needed and amount of hard work. MIL said she can’t do it… her fingers all become “kaku”

My version here is a non halal version which consist lard

The amount of pork fat needed to yield enough lard for 250g of margerine. Prepare in advance as you can use hot lard in your pastry dough. It has to be cooled to room temperature

Tools needed to make the tarts the traditional way. My MIL’s sytle… no easy way by using the mould. So much work

The ingredients … flour, lard, margarine, egg yolks, salt, boiling water. My MIL is very particular. She insist of using Buttercup brand margarine (as she claimed Planta brand do not give the same texture to the dough.. surprisingly my mum agrees that Planta’s quality has dwindled and do not produce quality cookies) , MIL also insist of Anchor brand flour.

Here’s the step to step guide

Add flour and soften margarine into the mixing bowl, use the rub-in method to form dough until bread crumbs texture. After which , make a well in the dough and add in the egg yolks, knead the  dough until yolks are evenly mixed into the dough. Add in lard. The dough is almost formed, this is the time to boil salt water.  Boiling salt water is slowly added into the dough until the dough become soft.

The almost ready dough

Roll out dough gently. We worked directly on the dough instead of refrigerating it and as you can see, we don’t dust the rolling pin and work area with flour. The dough won’t stick to the rolling pin or work surface

Cut out the base of the tart with the cutter. (Note: when the dough gets crack easily and drying up, reboil the remaining salt water and add spoonful to the dough to moisten the dough)

Place pineapple jam in the center of the base

cut thin strip of lace to line the tarts. JS is more capable than me in this part. I do not have delicate fingers and patient like her.

Cut thicker strip of pastry to crown the tart

Trim the tart

Pinch the crown to get the frill

Brush the pastry with egg wash , careful not to apply it on the jam else the jam will look burn. (Egg wash – egg yolk + a tablespoon of lard)

It takes a lot of skill, patient and effort to make these

These are Kuih Te’eh

MIL said this is Eurasian style. Instead of lining it with criss cross lace ,decorate with a little flower

I attempted this on my own by using a tart mold. It wasn’t as delicate and as dainty as the manual style.  The frill wasn’t nice, the children and me manually pinch it with the kapit to get this effect. My little baba and nyonya exclaimed it isn’t as nice as their grandma’s version in the aspect of look. JS said ‘how come only two lacing instead of four?”  The size of the tart made from the mold is obviously smaller than the hand shaped one.

The ingredients:

250g Buttercup margarine
450g flour
2 egg yolks
3 tablespoon lard
1 cup water (boil it with a pinch of salt)

The first time we cut the base with the bigger diameter circle from the cutter, we only yield 35 tarts from 250g margarine (and we finished eating that whole lot on the same day)

Next day, with 500g of margarine but cut the base with a smaller circle, we yielded about 90 tarts.
That makes up to about 125 tarts from 3 small pineapples and 750g margarine.

When i did another batch on my own with the tart mold, I got 65 tarts from 250g margarine and left half portion of the jam from 1 big pineapple.










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Feb 01 2013

On Baking Frenzy

Published by under Food & Recipes,Me

I didn’t really plan to bake for CNY this year. I can’t feel the festive mood and as usual always think that it will still be a long way ahead, even when I saw all the shops started selling CNY goodies and cookies, it didn’t hit me that it’s also time for me to bake. However,  out of the sudden, I have the urge to bake some CNY cookies and I started on a baking frenzy two weeks ago.  (Probably due to seeing friends posting up photos of their cookies on FB)

In a short two weeks, I had baked 5 different types of cookies: Pineapple tarts (including making the jam), custard cookies/semperit, checkerboard cookies, german cookies and Long Ping (Cornflour cookies)

The ambitious me still feel like baking choc chips cookies, cranberries cookies, cornflakes cookies, nestum cookies, more pineapple tarts. At the same time, the kids have requested for seaweed crackers. I have some egg whites sitting in the fridge which I thought of making meringue.

One week to CNY, I have not sure if I have time to accomplish these, top with the normal daily chores. Yesterday, I even have the thought of spring cleaning my kitchen and playroom and sort things to giveaway…

As of now.. i just not feel like doing anything but to sit here and spent time in front of the PC..which i have not have time to do so for a week…

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Jan 26 2013

Traditional Nyonya Pineapple Tart 1 : Pineapple Jam Filling

Published by under Food & Recipes

I have never liked pineapple tarts. Probably due to the taste of the pineapple jam. Hence I have not bothered and have the interest to learn. But my in laws and hubby all love pineapple tarts. It is a must have for every Chinese New Year and my SILs and hubby claimed that no one can beat their mum’s pineapple tarts. I was thinking “What so great about pineapple tarts, they all taste the same and I just simple, plainly don’t like it” , I changed my perspective on pineapple tarts until the day I tasted my MIL’s.

My SIL#1 had express her interest to learn (I wonder why all these years she had not learned from her mum and only wanted to learn now) and my MIL was also hoping that I show a little interest to learn. Some years back, she was giving verbal instruction on how to make it and being my arrogant self, I thought to myself “how hard could that be” , with internet, we can easily google up the recipe. I have cook books that have at least 5 different variations of making the pineapple tarts, from the jam, to the pastry dough.. all different methods and ingredients. My MIL kept insisting that hers is different and unique and I was so arrogant that i thought I could make it on my own and impressed them. Well.. the truth is , i attempted once, and it was a failure! I overcooked the jam and it became so hard and my dough… nothing compared to my MIL’s… presentation wise… not as delicate as my MIL as I was taking the easy way out by using the mould. My MIL handshape each and every of the cookies with a flute and other cutting tools.

The Nyonyas are really very meticulous with their cooking. The food especially their kuih ( I think pineapple tart is called “kuih te” in the baby nyonya language.. that’s what i heard MIL mentioning to FIL” ). The kuih must not just taste nice, but must also look appealing and have a dainty flair. My MIL’s version of pineapple tart is a slow and tedious process. She told me she used to sell them and now she can’t even make 100 pieces in a batch. She was also mentioning to me, never bothered to sell these traditional shaped pineapple tarts, use the mould shall I want to sell them.As it is not worth the effort and time for the selling price of the tarts.

Anyway, this year, I had a strong urge to learn this skill from her. I took the opportunity when hubby brought her over to spent the spent the long weekend at our home.  I took the initiative by not just asking, but literally bought all the stuffs needed. :D

Here’s a simple instruction on making the jam.  ( I tell you… none of those jam sold at the baking shop or supermarket taste as heavenly as my MIL’s. Those ready made jam must have been mass produced with a lot of flavoring, preservative and artificial added. It tasted weird and unauthentic)

I bought three small pineapples at 90cents each. According to my MIL, the pineapples must be riped to give the sweetness.

These is the size and type of pineapple I used. Skinned it

Clean out all the “eyes”. Any tiny wee bits of the black part of the pineapple will effect the taste of the jam. ( Can’t remember if it makes it bitter or hard.. but just make sure there’s none left and the pineapple is thoroughly rid of those eyes). I must confess, I am never good at cutting pineapple. The way I cut it, there’s often not much flesh left.

cut out the soft flesh of the pineapples. Discard the core and any of the hard part.

Chop the pineapple finely. Why not just use a grater? According to MIL, the texture of pineapple yield from the grater is not as nice as the chopped version. As it might leave a thread like fibre and affect the texture of the pineapple jam.

  Chopped pineapple. Rinse these under running tap water. Make sure not to squeeze the pineapple as need to retain it juice and not over rinse it until it no longer has the sappy texture. Drain and ready to cook

Put it in a heavy duty stainless steal pan, add in rock sugar, start anise, cinnamon bark and castor sugars and simmer under low fire, stirring occasionally so that it is not burned. When it is almost dry, it’s done.

The cooked jam.

Tips: The key to make the jam last is having enough sugar and cooked them well.

Ingredients ( Can’t provide exact, as my MIL goes by experience and estimation and not by book, what i provide here is rough estimation based on the size of the pineapple and the natural sweetness of the pineapples )

3 pineapples

600 g castor sugar

1 whole start anise

3cm cinnamon bark

a good size of rock sugar (to make the jam look shiny and glazed)





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Dec 30 2012

Dinner At Siow Tiow Klang

Published by under Family,Food & Recipes

It’s our family custom to have family meal at least once a week with the in laws , every time SILs are the one who decide where we dine in. Today, we were told that we would be having dinner at Siow Tiow Klang. Over the years, I have heard SIL mentioned about it, but amazingly or rather surprisingly, hubby and me had never been there though SILs and PILs patronized them a few times before. More amazing is that though SILs had been there a few times, but they are not very sure how to get there. (Klang traffic an route can be very confusing)
They can’t believe that hubby, me and the kids never joined them there for meal before.

We were actually told to meet them at Ara and then drive to the restaurant together. But it’s really out of the way from Shah Alam to Ara and then back to Klang again. We decided to go on our own and meet them at the restaurant instead. I tried to google for the address, but SIL provided us the phone number, I called and asked for the road name. We got WAZE to bring us there. Siow Tiow is located at Lorong Gopeng of Klang Town.

We arrived at about 6.45pm, with WAZE, one can hardly get lost. BUT… when we were there, we were actually unsure if that is really the right place. Hub said “call again..see if this is really the place”. SIL got lost, called us a few times and even to the restaurant for direction.


Because… unlike the usual place we dine in, this kopitiam like restaurant is located at a filthy area. The whole area is generally quiet at that hour with majority of the shops closed. There were only two tables of patron at the restaurant when we arrived. It is unusual for a famous eat out to be hidden at such quiet place, we expect bustle, crowds, vibrant. Worst, there were a bunch of Indian prostitutes (or are they pondan??? ) gathering right in front of the restaurant. Apparently upstairs of the restaurant is a prostitute den. We cant help having doubts ringing in our mind. We were so unsure that we actually stood there at the shopfront wondering and hesitating, waiting among the prostitutes for PIL and SILs arrival. As we had also made plan to go for music and drinks at the hotel after dinner, we were actually all dressed up… I really feel uncomfortable. Feeling a little moody and grumpy, I was thinking to myself “Why of all place we must come here for dinner. Worst is that they can’t even find their way here. What’s so good about the food here..Is it worth it??”

Nevertheless after standing there for like 10 minutes, we went in. Told them we have reservation. There were 11 of us, 7 adults , 4 kids. They knew about our reservation, so this can’t be wrong. But hubby’s best, he said “let me call the restaurant again and see if the phone rings!” just to be sure, and indeed the phone rang after he dialed the number.

PIL, SILs and BIL arrived 10 minutes after we went in.

These were the food we ordered. They don’t have a menu, neither do they serve rice. What we ordered are their signature dish

Our first dish, fish maw. We ordered two plates of this. (As we were joining two tables together)

Our second dish. Oh Jien (Fried oyster) , we had two of this too. It’s claimed to be the best oh jien in town.

Third dish, dry kuey teow, single portion

Fourth dish, steamed promfet. We had two of these, one with beehoon, another without

Fifth dish, hokkien char – beehoon mee, single portion

Final dish, salted prawn, single portion

I have came to know that Siow Tiow is very well known in Klang beside Bak Kut Teh. It has been around for many years. Hub said the food is nice and SIL mentioned that this is one restaurant that is consistently good with their food even after many years. By 7.30p.m , the restaurant is packed with every table fully seated. I am amazed that a restaurant in a setting like this is so popular. It’s not fancy at all just basic no frill setting and old school cooking, though it is air conditioned.

A very packed restaurant!!

Too overwhelmed by the sight of prostitutes when we arrived, I have forgotten to snap photo of the shopfront when we arrived before sunset. I took this when we were leaving.

This is the photo I googled, that’s how it looks like during the day (Photo source:

Guess how much was our dinner??


A whooping RM596!!! Apparently it is also known to the Klang folks of it sky high price and it has got a nickname of Klang Hilton. AND THEY ONLY ACCEPT CASH!! (BIL bought us dinner)

When we left about 8.30pm, I noticed there are not just one , but a few prostitute dens at this area. I don’t feel safe at all. Imagine with prostitution , they may be gangsters and drug addicts. Yucks… I was actually so worried that half way through our meal, there will be police raid at that area.

Later I “mengamuk” and told hubby, if his family ever decide to go back there again for dinner, COUNT ME OUT. I rather eat maggie mee at home than going back there again. Who cares if the food is yummy. To me, delicious or not is not my priority. I prefer ambiance. With that amount of money, we can dine in much better place. If I want old school cooking, I rather go Sin Kee at Richman Corner in Brickfields. If I want not so fancy setting, I rather go Wong Poh in Tropicana or even F4 in USJ. NEVER EVER WILL I GO BACK TO SIOW TIOW ANYMORE! Seriously, I am not at all happy with my dining experience tonight. Just killed my mood for the night








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Jul 19 2012

No Maid, Can Cook

Many Malaysian household heavily rely on the help of  live in domestic helpers. We often wonder, how can we cope with house chores, child minding and cooking? Especially the cooking part. It seems to be tedious job with food preparation as well as the cleaning up (actual cooking actually needs minimal time)

We have been maidless for over a year now. But never have I thought of catering food. Most days (weekdays) I cook for my children. Kitchen closed during weekends! I know my kids too well. When comes to food, each of them have specific likings. If we caters food, we will be stuck with Chinese cuisine 5 days a week. It it not that flexi. I prefer or rather kids prefer western/japanese to rotate between typical 3 dishes 1 soup chinese meal. I know every well that if I caters food, most of the food will end up in the bin. ( most food are cooked in thick black sauce, heavily seasoned etc)

Usually I start my food preparation at 4.30 pm , and I get everything done by 6.30. I cook extra for next day lunch for. (Very rare I cook lunch as my morning is really short. Lunch at home is often for WH. The girls and me will go for food hunt after school). On lazy day, I cooked ala -carte or one pot dish. It can be as simple as a donburi. On even lazier day, we call for pizza delivery or tar pau.I boil soup in the slower cooker at noon, so that we can have soup for dinner. (Don’t have thermal pot … still considering if shall invest in one)

Initially I even wanted to buy Thermomix. (and almost got one too) but later I realize I still able to cook with ease and the kids really love the process of food preparation, I gave up the thought of getting one. Don’t have happycall pan either..just make use with whatever there is at home and still manage well.

Lazy day meal

Egg and chicken donburi with salad

baked stuffs

Shall I still be able to come out with homecooked food if I am WAHM or FTWM? I am not sure… I tell you if I got the chance to be WAHM/FTWM and without maid!


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Sep 01 2011


Published by under Food & Recipes

Two weeks ago, the children requested to have lunch at Delifrance. It is not my first choice of eatery and the food is really just so so, but to the children, going to a deli instead of the normal coffee shop for chicken rice and chap farn, meant a lot to them.

The set lunch we ordered came with mini tarlets. The kids love it. Though they were not really on sale but I bought a dozen home as they didn’t have enough of it. A dozen of those mini tarlets cost around RM25. It is really expensive and I told JS that we can actually bake it ourselves.

A week later, on a school day that is… JS suddenly feel like baking some as she has “cravings” for it again. We flipped through a “Mummy Kiddy” cookbook which I bought for her. There’s a recipe for tarts. I got her to bake it from scratch herself. The recipe called for fresh cream as fillings, but I am very sure that Delifrance’s was something else (not sure if it’s lemon curd or some sort of custards) and I don’t like whipped cream. So I googled and decided to try on lemon curd.

JS baked the tart base from scratch. From measuring to forming the dough, rolling out and cutting them. I put in the oven for her.

While she has gone to school. I helped with preparing the fillings. Lemon curd or known as lemon butter. Wanted to get it done and chilled so that she can fill it into the tart base once she got back from school.

She did the rest. But the tart didn’t turn out to their liking . The kids don’t like lemon curd. Too sourish and I believe I have not added enough sugar. As for the tart base, it was very hard. I am not sure what went wrong. Did she measured it wrongly or had she over roll the dough, dusted with too much flour.

Not satisfied. I have decided to try it out myself but with different recipe. Hoping to get a better tart base and a better filling. I asked Mr Google again and combined two recipes together. ( I have also realize that the recipe on the earlier book asked for too much flour compared to the one I found online)

The tarts baked today turn out to be so much better and gets thumbs up from everyone.

There’s some dough left, JS made them into mini tarlets while I went on to bake another orange poppy seed butter cake.

The filling. Vanilla custard/pudding.

There’s a layer of melted chocolate on the base

Tart Base: shortcrust pastry
300g plain flour
5 tablespoon castor sugar
160g butter
1 egg yolk
1 tablespoon water

Vanilla Pudding:
400 ml milk
3  tablespoons of corn starch
6 tablespoons of sugar
2 eggs
50g butter
Vanilla essence

Assorted fruits
50g Chocolate (melted)

Tart Base:

  1. Preheat oven to 180 Degrees C.
  2. Combine flour and sugar in a bowl
  3. Rub in butter until mixture resembles coarse crumbs.
  4. Add in egg yolk and water, mix till a dough is form.
  5. Place dough into tart molds, shape and trim the edges.
  6. Bake for 30-35mins or till tart base turns golden brown.
  7. Cool on wire rack

Vanilla Pudding:

  1. Mix together eggs, sugar, cornstarch, milk  in a pot.
  2. Place over medium heat, mixing all the time and bring to a boil.
  3. From the first arriving boiling bubble, cook exactly 1 minute. Remove from heat
  4. Mix in butter and flavors. Set it aside.


  1. Spread the tart base with a layer of melted chocolate
  2. Fill tarts with vanilla pudding.
  3. Top with desired fruits, chill for 3-4hours before serving.

While munching on the tarts, JS said “Mi…. you know that one with lots of fruits and melted in the mouth when you eat. I feel like eating that”

“Which one is that? ”

“Neh… the one we had during ta kuma’s birthday”

“Which birthday?”

“The one that with lots of balloons in the room”

“Ooh..pavlova is it? You want pavlova?”

“Yes. So long never eat already. Someone so expensive. You go google and see how to make la”

See… there’s a request for the magic kitchen to come up with pavlova.

I told her that I am not very confident where I need to beat the egg white to a very stiff form. I have never really done that before and that’s also why I have not bake chiffon cake before.

“I am confident la… you can do it”

Well..indeed it looks simple after I have googled on it. Maybe I should try next week.

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Dec 23 2010

Horlicks Doggie Cookies

Published by under Food & Recipes

Of all our baking , frosting and cookies making session, I guess this is the funnest , least messy and easiest of all. I lack a few ingredients , like the Top/Cake Flour as well as milk powder. (My kids don’t drink formula anymore). I substitute cake flour with fine flour for baking and used hub’s skim milk powder. You can easily get the recipe online.

The ingredients

180g butter, soften at room temperature
80g Horlicks (original flavour..can be substitute with Milo or Ovaltine)
200g cake flour or Top flour
25g corn flour
25g milk powder

100g chocolate chips
20g cornflakes (optional, crushed)

some chocolate rice
some Koko Krunch


  1. Pre-heat oven to 150deg C. Line baking tray with baking paper and set aside.
  2. Cream butter and Horlicks for about three minutes till pale in color.
  3. Add in cake flour, cornflour and milk powder and beat for about one minute to form
  4. Divide dough into 10g each. Flatten each piece of dough, and add in the fillings (some chocolate chips and cornflakes). Roll into balls.
  5. Decorate as desired, using the ingredients to make the features of the dogs. Insert two pieces of Koko Krunch to form the ears, chocolate rice for the eyes, and a chocolate chip in the centre for the nose.
  6. Bake at 150 deg C for about 35- 40mins. Or till golden brown.
  7. Leave to cool on wire rack before storing in an airtight container.

Why is this so fun? As during the baking process, the kids get to munch on the dough (as it has no eggs and sugar, it is safe to eat it like that) , munch on the choc chips, koko krunch as well as choc rice. They are eating more of the ingredients than what I have actually needed. :) And they can come up with all sort of funny features for the doggies

The very out of shape ones were done by WH. As it is still very obvious as his age with with condition, he still lack the dexterity to form a perfect sphere with any form of dough.

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Nov 18 2010

Oreo Cupcakes

Published by under Food & Recipes

JS requested me to bake cupcakes for her school Children’s Day weeks ago. She has decided on Oreo Cupcakes.  I tried two different type of recipe and two different type of frosting. (one with cream cheese and another just a normal buttercream).

This were the cuppies I bake for JS. Only bake 1/2 the amount for her class.  2 dozen , whereas there are 44 of them in her class.

Upon seeing the cakes, WH also said he wants to bring cuppies to school for his party day. It was not compulsory to bring food but hee said he wants to surprise his friends. Anyhow, I received a notice this Monday, saying that the party day has been changed into a potluck party and parents are to let their children bring food to school. (So it wasn’t a surprise anymore, but he didn’t tell his friends and teacher what he is bringing)

Here’s the recipe for my own record , as I have tried two different ones and the third time, I just modified a little which suits the kiddos taste buds better.

135g  butter,
1 cup milk
2 tsp vanilla extract
2 1/4 cups flour, plus 2 Tbsp for the Oreo chunks
1 tsp baking powder
1 2/3 cup castor sugar
3 large egg
3 pkg Oreo Cookies

Twist apart 24 Oreos. Place the wafer with filling on it, filling side up, in the bottom of each paper liner. Cut other wafers in half. Save 24 halves to place in the frosting.

Cut the remaining Oreo cookies into quarters with a sharp knife. Toss with 2 Tbsp flour and set aside.

In a large bowl cream the butter and castor sugar until fluffy, beat in egg, one at a time.

Add the milk and vanilla and mix to combine.

Fold in the flour. Stir in the quartered cookies.

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Oct 25 2010


Published by under Food & Recipes

I spent the whole Saturday afternoon baking cake and cupcakes for WH and the whole Sunday morning decorating them.

WH has requested a chocolate cake. So far I have yet to bake a satisfying chocolate cake, hence I tried to google on other chocolate cake recipe. Found one, but my fault..didn’t read properly that the amount is actually for two cakes. The left over batter, I used it for cupcakes…just nice, 22 of them.

After the baking was done, when the cake was cooled, I thought I wanted to remove it from the cake tin and store in the cake container…that’s when disaster happened. The side of the cake stuck to the baking sheet. The cake was also very soft and one big chuck broke off. It wasn’t a perfect round and I have no confident that I can ice it. Decided to bake another, this time baking a orange chocolate chips butter cake, which I am more confident with and had bake it quite often.

Iced the cake with buttercream on Sunday. Was a little frustrated with the result. I just reckon that I am never good and have the skill with crafts. Just do not have the magic touch. :( Was tempted to go for class, but I guess even after class , with the lack of creativity, I am not able to come out with something unique and fine.

Anyhow it was over. I am glad that the birthday boy likes it. Another round of baking this Wednesday. This time for the girl.

Easy way out by using edible print. Really save a lot of deco work. Minimal piping work needed.

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Apr 23 2010

Veg Fish Farm @ Ampang

Published by under Food & Recipes

Last Saturday was another one of our jalan jalan cari makan expenditure. We spent 2 1/2 hour , braving through the heavy rain and drove all the way to the other end of town just for a meal.

Hub got to know this makan place recently during the company function. Since they went there in the company shuttle, he wasn’t too sure the way.

This Thai Restaurant (hub called it the floating restaurant) is very remote and hidden. It is totally hidden from the main road and in the hilly area. There’s no proper tarred road leading into the restaurant too, only those bumpy mountain road.. Since it was dark and rainy, we almost gave up finding the restaurant. There ‘s a little sign board from the main road indicating the entrance of the restaurant, but after that it was all dark without even any street lights. It is about 3km drive from the main gate to the restaurant. Once near the restaurant,  we saw the car park was full. (They charged RM2 for parking in that kind of parking condition…daylight robbery!!). The food weren’t that bad, but we were not that adventurous this time trying out the food as the kids don’t take spicy food and FIL is on cholesterol treatment
which need to watch his diet.

Children feeding the fish in the lake/pond

BBQ seafood

Clear seafood tomyam soup

Part of the food we ordered. The price was reasonable. Comes up to about RM130 for the whole family.

Stall at the restaurant selling fresh vege from the farm

After dinner, on the way down hill, we stopped over at Hulu Langat lookout point for dessert. The service at Gasoline Cafe sucks big time, so we chose Bread & Olive. The dessert was just so so (not so fresh !!)

Night view of KL city. My compact digital camera did not do justice to the view seen at the lookout point.

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Words Of Wisdom

You are the bows from which your children as living arrows are sent forth

~ Khalil Gibran, The Prophet
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