A Poem: Dedication to my X-Colleagues at CSG Dept at AIG ASIA Pacific Pte Ltd

Written on 27 April 2015
Dedication to my SG X-colleagues - Unforgetable Team

Dearest CSG Team at AIG

You are the best team that I ever met;

You are the loved team that I ever together;

I must confessed I had felled in love with yours;

We are borne to be bond, together once;

We are never apart, our hearts are linked and stringed whenever and wherever we are;

Whenever I go, the sweet memories always deep inside my heart..

Dearest Simmy Mummy;

We see team spirit in your eyes;
We felt love from your heart;
We are mischievous, sometimes;
But undeniable, we are always your children, forever;
Wish you HAPPY MOTHER'S DAY,
Blessing with happiness and prosperous!
Deepest LOVE from CSG Team!

TOday Menu for my love

I like to buy and collect books. Once awhile, there is a bookfair, I usually go visit and have a good reading over there. If lucky, I may have find some books interesting and I will definitely purchase the books for reasonable price. Then, I will keep and keep all my books at my house. And My mum whenever she see me buying any new books, then here she comes and say the house is full of BOOKS, developed into a library.

Well, I love cooking and baking very much. I remembered when I was 15 years old, I went out and hunted for part time jobs in order to get some money to buy the cooking and baking utensils, like oven and mixer and etc. Then I will try to cook for new dish. I do learn to bake cakes and biscuits.

And then I will let my mum try out for dishes and cakes.

Well, today, I would like to prepare a simple menu for my lover.
~~~ Noodle in Tangy Fish Gravy

Ingredients
1 Kg thick rice (vermicelli) (scalded)
1/4 pineapple (peeled and shredded)
1 cucumber (thinly shredded)
2 large onions (shredded)
4 red chillies (sliced)
1 bunch mint leaves
2 limes (halved)
3 tbsps prawn paste

Ingredients for asam gravy
1 Kg mackerels (Poach till cooked, flake the fish meat and keep the bones for stock preparation)
13 pcs dried tamarind skins
5 stalks lemon grass
2 stalks ginger buds
5 slices galangal
10 stalks Vietnamese mint

Seasoning
2 pcs ikan billis stock cubes
salt (to taste)
sugar (to taste)

Spices
10 shallots
10 cloves garlic
2 candle nuts
1/2 inch belacan
6 tbps chilli paste
salt
sugar

Method
Heat some oil in a wok. Add the pounded spices and fry till fragnant and set aside

Fill a pot with 6L of water. Bring to boil, add the fish bones to make the fish stock.

Strain the fish stock to remove traces of bones. Add assam gravy ingredients and spices from step 1 into the fish stock. Bring the gravy to boil, turn down the flame and simmer for one hour.

Remove the vietnamise mint and lemon grass. Return the flaked fish to the gravy and simmer for 10 minutes. Add seasoning

Place the rice vermicelli in individual bowls, pour the gravy over. Garnish with fresh vegetables, lime and chillies
Add a dollop of prawn paste and serve hot.

Have a good try of it!