soepom

FLAT HEAD TOUR DAY THREE

Sugarcane | FH3001 | VisSoph

i knew you meant it when you said you'd use that wawyt of me - but wow. wow. wow.

closer shot of the houndstooth handkerchief that tweedles bought me sometime ago

closer shot of the houndstooth handkerchief that tweedles bought me sometime ago

Oh and Soepom, nicenice ring! Info?

i bought it from a store here which carried it. it was also sold online ( http://www.designboom.com/shop/concretering.html ), but were snapped up really fast. there's a few new designs that're just out though you better move fast if you want one:

http://www.supermarkethq.com/product/906

Excellent rings, soepom. Who made them? I have a friend who'd probably kill for even one of those.

the scalloped silver one was from a store in Kuala Lumpur. The one with the bark texture is handmade by a friend who's a local jeweller designer www.argentum.com.sg - i'm a real fan of her work.

isn't concrete a bit too heavy for a ring?

anyway, the shape of this one is really nice.

i don't find it heavy at all - i guess perhaps because concrete is actually quite porous and i'm used to big silver rings as well

also my favourites, these ones are much heavier than the concrete:

my current favourite ring - made of concrete, it is supposed to evolve and reflect the owner's habits with wear.

Duckie, the shoewheel is a nice display but not quite so practical in usage. I cleared up my room for Chinese New Year, but otherwise my shoes will be lying around the wheel. Also, the shoes tumble around out of place (albeit within their individual compartments) when you're turning the wheel to select your shoes.

musicians' gathering at my place. my mum whipped up a storm, for some of the most talented and deserving people i know:

abalone yusheng again

scallop in thai sauce (again, but hey, it's chinese new year... repetition is not a crime i guess! especially when it's so good)

shredded duck stir-fry and peas with scallop belacan (premium homemade chilli paste)

deep fried soft-shell crabs

my favourite roast suckling pig (and to answer Chicken's query: no... no one actually eats the head... and i think the brains would have been dried up in the roasting process...)

mum's latest creation: pan-seared lychee stuffed with otah (spicy seafood and coconutty) paste

baked chicken kebabs

slipper lobsters. simple seasoning and preparation was all that's needed for something so freshhhhh

cereal prawns

steamed cod fish with egg tofu in a delicate sauce

day 1 of chinese new year (pot luck at my granma's place)

prepared by all the married women in my family

the pot in the middle is loosely translated as the pot-dish, which essentially layers and layers of good stuff (sea cucumber, fish maw, abalone, giant dried scallops, roast meats, mushrooms, vegetables) stewed to tender tasty perfection.

the customary yu sheng with abalone

we adjourned to my aunt's new place for desserts after.

http://www.ucl.ac.uk/global-denim-project/

For an academic approach to a subject you love best

"The intention behind the global denim project is to provide a meeting place for anyone from any discipline who wants to carry out academic research on the topic of denim. We hope to provide on this site individual web-pages for each of these projects so that anyone carrying out denim research can describe it and update it ith news of its progress. Already we have heard about quite a few either current or potential projects some of which we list here."

Perhaps we could submit a link to our dirty dozen +1 thread?

p/s mrip neg repped me because my posts make him hungry?!?!?!?! i shall let it pass this time around. but the next time you shall feel the full length of my e-peen up your behind. hmph.

^ tang yuan looks good - what stuffing?

reunion dinner this year was held at my aunt's place. everything you are about to see was prepared by her (except for my mum's suckling pig contribution). i can only hope, that the cooking gene runs in the family. actually, i hope they will be in fabulous health till a ripe old age...

warming up with home-baked festive goodies:

tossing of the raw fish salad (yusheng)

super duper crispy roast suckling pig with sweet sauce - you can hear the loud crunch of the skin even as it's being cut. sooooo gooooood.

braised pork ribs with pine nuts - sweet, salty and very very tender

abalone with fishmaw meatballs and fa cai

interesting dish which requires skillful preparation - chicken skin stuffed with cuttlefish and seafood paste, deep fried with seaweed. Served with plum sauce. The chicken skin is light and crispy, and the paste becomes very fluffy and springy. Your teeth sink into a very surprising texture.

steamed fish. again, carefully deboned and cooking time was perfect.

scallops, mushrooms and...mushrooms

grilled prawns - can't really tell from the pic, but prawns were bigass. and i mean, BIG.

crispy lobster noodles. mmm...crispy...oooh lobster!

^ no, i'm not.

yes to some extent. but it's more a feeling for me, which foods i find "heaty" or too "cooling" for my constitution, rather than that which is dictated by traditional chinese medicine. although of course, most of them are consistent with each other.

fruits like mango or durian are "heaty" for me. and i know it because i tend to develop phlegm after too much of them. and if i am doing an important show, i'd stay away from those.

i've never quite figured out if beer is "heaty" or "cooling" though. i stay away from it during shows only because it's diuretic.

i generally eat whatever i like though. in moderation. of course.

^ am i supposed to read that as "soepom, will you have me for your breakfast/lunch/dinner"? hmmm. you better run and hide. tweedles will be hunting you down in a bit.

fresh blueberry pancakes look delectable though!

i don't know how i missed these pictures. i've obviously been tardy.

from awhile back:

wow thats hella enoki mushrooms for the dao bbeen low. is that kani next to the fishballs or just regular fishcake?

yes it's kani/ the ubiquitous crab-stick. i used to love it cos it was so artificial. but i'm kinda off them now... maybe because they use it everywhere here, sometimes even in traditional dishes that didn't use to include them. so i feel they've become accomplices to the bastardisation of local dishes.

and yes Appleseed - there's something about japitalian food... in fact there's something about japanese adaptations of cuisines from other cultures... it's rarely like the original...yet there's something... er... cute about it. for want of a better word...

did you know that there's a singaporean/malaysian drink called "Milo Dinosaur"

(photo stolen off the net from some other singaporean)

it is basically a supersaturated Milo drink that is topped with an extra mound of milo powder. very sweet, and the undissolved powder adds a nice crispy quality to the milky drink.

my second favourite dinosaur is the Eoraptor.

but shouldn't our collective favourite be the Supersaurus?

had a craving for a taste from my childhood - we used to have spaghetti napolitan at a japanese restaurant. it was my favourite pasta ever.

decided to try doing it myself.

tasted pretty nice, but not quite the same as what i used to have. maybe it's because i missed out the capsicums. or maybe it's because i need to use japanese ketchup and their version of worcester sauce, instead of the western substitutes. must try again next time.

as tweedles rightly pointed out - it's no wonder i loved it as a kid. the use of ketchup instead of tomato paste makes the flavour rather...corny. and so, endearing.

22nd jan:

mum bought the localised version of "western food" from a hawker stall. lamb chop. not bad at all.

fish and chips at work, fish fried with tiger beer batter. super tasty.

27th jan (gathering at a chalet)

steamboat

singaporean style bbq - satay and roasted sweet potatoes

peanut sauce and assorted condiments for the satay

28th jan (dinner at work)

gindara teriyaki, shabu-shabu pork salad, clams in dark miso soup

rockefellar oysters baked with creamy cauliflower sauce

green shell mussels in creamy rose sauce

29th jan (dinner at work)

bangers and mash

i figured since i made the thread, i might as well assist in its utter destruction. thread now officially BROKEN.

sid: you're welcome chink. come back again soon. we feed ya more durian.

THREAD BROKEN. PLEASE QUOTE THIS IMAGE OVER AND OVER AGAlN FOR MY SINGAPOREAN NlGGAS I LOVE YOU THANK YOU SO MUCH FOR EVERYTHlNG!

i've already told my boyfriend i want them. i'm getting them for valentines.

was inspired by bizzy to take out my uberbaggy pants, circa 2000

i love the herringbone fabric, but it is a tad too stiff so the pants don't move as nicely as they could with that cut. gotta re-iron the pants too. argh.