Chap Goh Mei

Last day of Chinese New Year. I didn't know that it was supposed to be Chinese Valentine this day and tangerines are thrown into the river by single girls in hopes of finding their true love. I can't buy any tangerines as I'm allergic to them.

Dim Sum at Mei Mei Restaurant:

I loved the Dong Fung Wo, which is a type of snail. All the other dim sum were really delicious too. Eat till we couldn't move.

Representative from London:

As proof of handing over Kuih Rose and Ang Ku Kueh to the delegate in honour of the friendship and good relationship between the two cities. Good to know that the gifts arrived safely in London from sifu's blog.

Final project for this reflection week - Pulut Panggang

Had to soften (layurkan) the banana leaves with heat.

Glutinous rice cooked with coconut milk, serunding (beef floss), banana leaves and some oil.

Carefully wrap the serunding with glutinous rice and banana leaf, staple the ends or hold it with toothpicks. Back home, we burn them over charcoal but over here, we lightly fry it in a frying pan over our electric stove.

Has your mouth started watering?

Final celebration:

Cold blended red beans drink

Tang Yuan (Glutinous Rice Ball Dumplings)

First day of the new rotation. Already worn out from induction. Already looking forward to the next reflection week.

Ang Ku Kueh

Ang Ku Kueh, which translates to Red Tortoise Cake in Hokkien, is eaten on happy occasions including Chinese New Year, Birthdays, Child Birth etc.

This is the most challenging food project that I've attempted in my life. The reason I made it was just for the sake of using the mould which my dad sent over together with my other food stuff in 2nd year, and because after reflecting really really hard on how to make more people happy during my Reflection Week, this will be a good project. At least the outcome was successful.

The recipe was obtained from this blog. Read on if you're interested in the tedious process of making it.

I had to postpone my experiment a day as I had to soak the red mung beans overnight first.

Making the filling.

The sweet potatoe had to be peeled, steamed and mashed and will be later used to make the skin.

Banana leaves - washed and cut into oval shape.

Making the skin - mixture of glutinous rice flour, tapioca flour, oil, sugar, mashed potatoe, water and red food colouring.

 

 This was the nerve wrecking point. I was impressed with my ability to estimate how much filling and dough required to be fitted into the mould. Tadah! The really cute pink coloured tortoise. Not to worry, the colour will go darker after steaming it.

Steam, steam, steam. The trick to maintain the pattern was to steam with the lid on for 5 minutes, then uncover and steam for another 10 minutes.

First taster batch. Had to make 3 as I had 2 extra audiences.

They just look so good. What about the taste?

 Um.... ummmmm.... Delicious!

Anyone interested in taking a bite will be most welcomed while stock lasts.

Soup Noodles and Kaya

Continuing with my food projects, I made my flatmates dinner tonight.

With the best ingredients in town, we had abalone and chicken ball soup with shrimp egg noodles. I should charge at least 15 pounds per bowl considering how expensive and time consuming to make this dish. Hahaha. Like what I always hear in the Cantonese drama series, 'I've boiled this soup for the whole day'. That's the secret to getting the sweetness of the abalone in the soup.

After dinner, due to overwhelming requests, I had to make Kaya (Egg and Cononut milk jam) again.

 I can say that I've improved. This time with my steamer, I just had to leave it steaming for 3 hours and then whisk it after. For the recipe, you can read my old post here. I'm sure whoever you are, will be able to identify where is the Kaya in the morning with help from my post-it note. Hahaha.

Next project - I'm not even sure if it'll be successful. Been wanting to make this kueh since 2nd year. Going ingredients hunting tomorrow.

Honeycomb Biscuit (Kuih Rose) and Siu Mai

It's that time again when I contribute to the society by making a few people less hungry and happy. This only happens when I have free time and stuck in Liverpool.

The 2 food projects this time are Honeycomb Biscuit aka Kuih Rose aka Kuih Loyang and Siu Mai (back due to popular demand)

Guess what I found at China town! The Crispy Baby Clam recommended by my sifu 4.5 years ago while the whole gang of us were visiting Kuching. That is a long time ago and I've found it again.....so many miles away from where I first tasted it. Now, I've created fans of this in Liverpool. Must try.

Ingredients needed for Honeycomb biscuit. I got the recipe from this awesome site. The most important item is the metal mould which I'd imported from Malaysia in 2nd year and haven't been touched till today.

The sticky batter.

 

Deep frying in progress. Had great fun doing this.

Tadah! I read somewhere that this Honeycomb biscuit signifies family unity. So, anyone who's interested can drop by while it lasts.

3rd time making Siu Mai (halal version). You can read my old post on the process of making them here and here.

 The taster. Verdict - successful.

A good way to use up all the egg yolks, mushrooms and water chestnuts is to combine them and make omelette. I didn't expect it to taste so nice but it did.

What will be my next project? Hmmmmm.

Food filled weekend in Manchester

It was finally, the end of the super tiring A&E rotation. At the first opportunity, I bought my bus ticket to visit PL and YY in Manchester.

Dim Sum at Pacific Chinese and Thai Restaurant:

I haven't seen PL in almost 2 years. Had a great time catching up. Met so many new people as well.

From prawn dumpling, siu mai, super xoxo white carrot cake to really delicious rice and noodles. I was so full and the cost was only 5 pounds per person. Almost half the price of dim sum in Liverpool. It was unexpected that one visiting friend's friend who works as a chef agreed to cook for us that night. Look forward to more pictures of mouth watering food below.

PL offered her kitchen for that evening, so she went home earlier to start her 2nd round of spring cleaning. YY and I on the other hand, went shopping at Harvey Nichols (which of course we ended up not buying anything as 99% of the item there is priced with at least 3 figures before the decimal point) and we visited the exhibition at Urbis.

 

Saw some really old television sets which surprisingly is still working.

There were exhibitions on the Hip Hop culture in the UK.

 

 We saw some random but interesting exhibits there.

Dinner time!!! I felt so fortunate getting to eat all that food.

Professional cook in action. Even the chopped ingredients looked so organised.

Seriously mouth watering!

 

 I feel hungry again. I think I had 5 pieces of fish in total. It was so good, so good.

 

It didn't stop there. We had sweet potato tong sui for dessert with sweet potato pancakes. Already so full from the main course but there is always room for desserts.

I had like the best sleep ever at PL's place. Her bed was so comfortable and she herself was thinking of shipping the whole bed back to Malaysia. I'm going to look for the Egyptian cotton bedsheets too.

I feel like a Polar bear in Manchester. After eating so much and storing all that energy, I start my hibernation in her bed which is so conducive for hibernation. Woke up this morning and was greeted by snow.

Lunch at Varsity Pub which has the best curly fries

The pub food there is one of the best that I've tasted so far. Highly recommended. The portions are really big too. Just remember to bring you ID which proves your age.

Met up with AL too. Haven't seen her in a long time since our trip to Budapest.

My reflection week starts tomorrow. I've decided that I'm going to reflect on which camera will I be getting as my current camera is showing signs of retiring soon.

More food projects coming up soon. Keep reading.

Year of the Tiger

Gong Xi Fa Cai everyone! Like what my dad said, I'll definitely Fa Cai this year cause I'll be starting work soon.

What I had on Chinese New Year Eve. Miss all the nice food that my parents will prepare when we have our Reunion Dinner back home. Ferrero Rocher thrown in as it was Valentines too.

Chinese New Year Day 1:

This day was hectic. I finished my night shift at 6.30am. Slept for 5 hours and the next moment, I was at Harbour City in Chinatown for Dim Sum.

All the delicious Dim Sum.

No, the food doesn't end there. We went shopping for ingredients for our Steamboat that night.

From sushi, crab sticks, chicken, mushromms to grilled sausages. We were really full. The chili sauce was really nice but the effort of chopping the chillies left me with stinging fingers.

Anyone lost their dentures? Never fear, ice dentures available.

Serious photographer at work. I'm still wondering if the pictures turned out well.

 Competition from another paparazzi.

The serious games begin:

 Kam Min Toi (Hit Table Top game) - Our counting went like this 'Yi (Mandarin), Two, Sa (Hokkien), Empat (Malay), etc. etc.' Super challenging! Too bad for those who didn't understand Malay. Better count in your hearts.

 

Super serious game of UNO. I bet that you don't have any red cards.

Texas Hold 'em Poker. The anguish, the pressure, the stakes.

To bet or to fold? That is the question.

Chinese New Year Day 5:

The CNY dinner organised by the Malaysian Society. There was so much good food. From salad prawns, steamed chicken, fish, duck, seafood hotpot to stir fry kang kung. Reminds me of home.

 Ended with bubur chacha. A type of sweet potato and sago dessert.

Had a nice time catching up with old friends and getting to know new ones.

Last day of A&E tomorrow!!!! I'm free! I'm free!!!!! But I'll have to go back on Monday to sort out my feedback. Finally passed ALS as well. More reasons to celebrate.

May the Year of the Tiger be filled with good luck and prosperity for everyone. Xin Nian Kuai Le. 10 more days to celebrate.

Numb

I'm not sure if the start of feeling more numb towards death of a patient is a good or a bad sign.

I thought the 2 shocks and return of spontaneous circulation would mean that he'll be all right. But suddenly, he stopped breathing and dropped his pulse.

Pulseless electrical activity (PEA)........oxygen, chest compression....asked to insert a cannula which miraculously was successful on my first try......2 minutes, still PEA.......2 minutes after....adrenaline.....

After the 3rd lot of adrenaline, he was still in PEA and the whole team agreed to stop....

I helped dress him, shut his eyes, made sure he looked decent and properly covered. All this while feeling weird that I no longer feel those heavy feelings.

Stepped into the next cubicle to help log roll a patient involved in a RTA.

I've just got to move on.

Start of the graveyard shift

From today and for the rest of the week, my shift starts from 10pm and finishes at 6am.

I'm hoping that it wouldn't be too exciting.

Feel like a vampire already. Appearing in the middle of the night and asleep during the day.

I'll miss the sun.

By the end of this week, I might melt with sun exposure.

The doctor that I wish to be

A doctor who does no harm to my patients.
Who takes necessary precaution and is extremely good knowledge wise and practical skills wise, especially the practical procedures.

'I'm sorry, I have not enough experience' will be rarely mentioned as I will be good at it the 2nd time round.
Regrets and guilt will be my reminder of this sole pledge for the rest of my life.

Remembering not the ones saved but those whom I failed to save.
This will be the burden that I will have to carry for the rest of my life.

Solely being caring will not make me a good doctor.
But being competent, safe and caring makes me the best doctor.

This memory from today, sadly, will be one of the many scars that will flash back from time to time.
I guess this will be the best punishment and reminder of the mistakes I make.