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Wednesday, July 30, 2014

Who says sexy chefs don’t exist in real life? Apart from Vindy Lee, there’s also Chef Tifa!


Born in New York, Chef Tifa is the hottest celebrity chef on the Internet, more well-endowed than Masterchef Madelyn Miao of China and more daring than Chef Vindy Lee of Indonesia (please see my earlier post).





For more details of thirty-year-old Chef Tifa who specializes in Asian dishes, go to her FB account at:
https://www.facebook.com/pages/Chef-Tifa/201658756550115

You can also watch her cooking lessons on Youtube. Just key in "Hot For Cooking by Chef Tifa".

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MY LATEST NOVEL



ISBN (Paperback): 978-981-4423-84-4
ISBN (ebook): 978-981-4423-85-4
Length: 272 pages
Publisher: Monsoon Books, Singapore
Link: monsoonbooks.com.sg
Available in Malaysia and Singapore from Popular Bookstore, Kinokuniya, MPH (both store and online) and Select Books Singapore (selectbooks.com.sg).
ebook version will be available soon.

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Masterchef Madelyn serves me bull penis soup and reveals her secret recipe



[Pix of model for illustration purpose only]

I ring the door bell and the solid nyatoh door swings inward. Standing in the doorway is Masterchef Madelyn Miao (left pix), the 2013 winner of Masterchef China, who hails from Shanghai. “Ni hao!” she says, flashing a smile revealing pearly white teeth. “You’re on the dot. I just took out the ingredients from the pantry.”

“Thank you for inviting me to try your bull penis soup,” I say, slipping off my sneakers. “How’s your cookbook coming along?” I step inside the studio condo, feeling cool air from the air-conditioner caressing me.

“Just halfway through.” She waves me to the dining table with a glass top and legs of wrought iron. “I will need you to edit it for me.”

“It'll be my pleasure." I settle down on a high-back metal chair and Madelyn sits opposite me.

“I’ve written down the ingredients of the bull penis soup for you.” She digs out a folded piece of paper from her cleavage, and my eyes nearly pop from their sockets. “Here it is!” With a smile, she hands the paper to me across the table.

As I unfold the paper, I catch a whiff of perfume and read the handwritten words mentally.

INGREDIENTS:
Bull penis 0.5 kg
Wolfberry (kay chi) 10 grams
Angelica sinensis (dong kwei) 10 grams
Dried black dates 10 pieces
Plain water 1.7 litre
Salt and pepper to taste

“Perfumed paper, hmmm….nice smell,” I quip as I take a sniff, fold the paper lengthwise, fold it crosswise and put it into my shirt pocket.

“Come, let me show you how to cook it.” She leads me to the small kitchen with wall shelves on three sides. As she works, she explains aloud in her melodious sugary voice.

“First, put the pot of water on the stove.” She puts the wolfberry seeds, angelica sinensis slivers and black dates in a colander and rinses them under a flowing tap for several seconds. “Wash all ingredients and dump them in the pot.” She goes to the fridge, opens the door and bends over. My jaw drops. Straightening up, she turns round to face me and dangles something like a sausage between her thumb and forefinger. “Here’s the bull penis.” She giggles. “Six inches long!” She places it on a chopping block, takes out a knife from a drawer and starts to slice it. “Now cut it lengthwise along the urethra.” She steps to the sink and douses the bull penis thoroughly with running water. “The urethra must be washed carefully to


get rid of urine and urine smell.” She whips out a fry pan, adds some oil and throws in a few slices of ginger. “Now, stir-fry the bull penis until it’s half-cooked. The ginger will mask all odours.” She dries the bull penis with a piece of paper towel and tosses it in the frying pan. The smell of cooking starts to whirl around in the kitchen. “Oops, I forgot the cooker hood.” She jabs a switch on a wall and the steam gets sucked away by the whirring fan in the cooker hood. After stirring the contents in the pan continually for ten minutes, she uses a pair of chopsticks to pincer the bull penis and tosses it into the pot. She puts the lid on, takes off her apron and says, “Come, let’s wait in the dining room. Let it simmer for about twenty minutes for it to be cooked.”

For half an hour I chat with Madelyn about her plans while in KL and about her forthcoming cookbook before she enters the kitchen and brings out the soup. I swallow the first spoonful and my senses heighten. It has a herbal flavour and I drain the whole bowl in a jiffy.

“How’s the taste?” Madelyn clasps her hands together and leans forward against the table. “Is it delicious?”

“Refreshing and flavourful.”

“But how do you feel?” She flutters her eye lashes and purses her red lips. “Any sensation?” She winks.

I feel my face turning hot from embarrassment. “No, nothing,” I say, smiling sheepishly. “Maybe the soup's effect will work later.” I look at my watch. “I better make a move. Thank you so much, Madelyn.” I rise from my chair and grimace at the sudden tight fit at the crotch of my pants.

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MY LATEST NOVEL



ISBN (Paperback): 978-981-4423-84-4
ISBN (ebook): 978-981-4423-85-4
Length: 272 pages
Publisher: Monsoon Books, Singapore
Link: monsoonbooks.com.sg
Available in Malaysia and Singapore from Popular Bookstore, Kinokuniya, MPH (both store and online) and Select Books Singapore (selectbooks.com.sg).
ebook version will be available soon.

/end

Tuesday, July 29, 2014

The Nanyang Transport Volunteers Monument a lonely and seldom-visited relic in Air Hitam



[Pixs copyright Ewe Paik Leong]

Every month, thousands of visitors pass the Nanyang Transport Volunteers Monument in Air Hitam while on their way to Kek Lok Si Temple, to go up Penang Hill, to eat assam laksa and to buy heoh piah and tau sar piah. Yet few visitors stop to look at the monument. Sad. The patriotism of these volunteers to the Motherland has been forgotten.

From February to August 1939, during the Second Sino-Japanese war, a total of more than 3,200 Chinese, including a Sikh (named Dara Singh) and a few Malays, left Malaya for China to offer their services as truck drivers and mechanics. They drove army trucks to ferry military supplies from Lashio in Burma to Kunming in Yunnan Province as China's seaports had been blockaded by the Japanese navy. The dangerous route, called Burma Road, was 1,150 kilometres long, and was often strafed by Japanese fighter planes. More than half of the volunteers died in the course of duty, many remained in Yunnan after the war, few came back.



Li Yumei was the most famous female volunteer from Penang and was given the moniker "Hua Mu Lan." However, fate was cruel to her. After the war, the new Communist government persecuted her for being a Kuomintang supporter. Unable to put up with the continual harassment from the new government, she committed suicide.



Ah Leng Char Kwey Teow of Penang shifted to Restoran Tong Hooi




[Pixs copyright Ewe Paik Leong]

Ah Leng Char Kwey Teow used to be housed in Khoo Hiang Cafe at the junction of Jalan Dunlop and Jalan Dato Kramat. Now, it has shifted to Restoran Tong Hooi just across the road. I waited for almost half-an-hour for my kwey teow to arrive. Fried with duck egg, it was refined in texture, robust in taste and simmering with heat wave. The stall closes at 2:30 pm. In KL, only Tiam Fatt in Taman Melawati and Aunty Gemuk in Jalan SS 5A/9 are formidable contenders to Ah Leng.


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Air Hitam laksa has dropped half a notch in standard




[Pixs copyright Ewe Paik Leong]

I was at this Air Itam food icon during the Hari Raya holidays and found that its standard has slipped half a notch. The broth was a teeny weeny weak in terms of fishy flavour and there wasn't any fish pieces, at least, not in my bowl. Part of the secret of this dish is the cucumber and onion which are very finely sliced so that they complement the thinner-than-normal noodles. For fare of comparable standard in KL, go to Penang One restaurant in Dataran Sunway.



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Lorong Seratus Tahun Curry Mee at its shabby HQ is the best among its three outlets



[Pixs copyright Ewe Paik Leong]

Lorong Seratus Tahun curry mee stalls can be food in SS2 in Petaling Jaya and Publika's food court in KL. However, its shabby HQ in Penang is still the best. The broth is quite clear with only a tinge of curry spices. Adding a few spoonfuls of the curry sambal transforms it into a mild and palate-tingling love-at-first-slurp. The cuttle fish, pork-blood cubes, prawns, cockles and brown tofu provide a diverse range of interesting textures. Five years have elapsed since my last visit here and its standard is still the same.





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Who says sexy chefs don’t exist? Meet Vindy Lee, Indonesia’s "sexiest celebrity chef"


Those who chuckled at the picture of Madelyn Miao (posts below and above) have been laughing at the wrong side of their stinky mouths!

Sexy chefs do exist in real life! So, please meet Vindy Lee, who’s has been labeled as Indonesia’s “sexiest celebrity chef.”

Vindy is the author of a cookbook titled Sexy Food, published in 2010. She has appeared on the front cover of FHM magazine and has hosted cooking shows in Indonesia. Though born in Indonesia, she was educated in Singapore.





More details of Vindy Lee can be found at

--vindylee.com
--sexycooking.com
--https://id-id.facebook.com/VindyLee

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