Malacca Food - Mediocrity at its best

A place famous for its Portuguese settlement and the birthplace of the Malay Sultanate, Malacca got its name from a tree where Parameswara saw a deer (sang kancil) kicking some dogs into a river. Years later, the Porto's came to conquer and built a mighty fortress (A Farmosa) and later on the Dutch had their Stadhuys. Also need to mention is the origin of the 'peranakan' - a breed of Chinese living in a Malay cultural heritage started their civilization there. And years later, this place is a good resemblance of Malaysia, a truly diversified culture, where the West meets the East. And so I was happy to set my foot again in this historical city, only to discover that it doesn't live up to my food expectations..

My first impression was at the restaurant in the Jonker Street. Well famous for its long queue, we were lucky to be there w/o any wait at all. Tucked behind the reddest building, it is quite a normal coffee hainanese coffee shop. On the walls, lots of newspaper clips and the famous publicity reviews it has garnered a few years ago. I was told that they served the Best Chicken Rice Ball in Malacca. When the dishes came, I frowned at the presentation. Pieces of chicken were clumsily arranged as if it has dropped of the plate and plates of rice ball (of 5) were being served as a side. I did not fancy wat I put in my mouth at all. The rice is cold, bland and way too meshy as if it was blended and rolled up to a ball shape. Luckilly the chicken was okay, served hot, flesh was still juicy and tender. However, the chicken pieces were chopped too small and having to chew lots of small bits of chicken bones was quite a nightmare. So the biggest consolation went to the chilli sauce, something I think it was good cocktail of chilli, garlic and vinegar.

A walk down the lane was pretty hot in the sunny evening. We walked past a lot of souvenir shops and some old traditional nyonya dishes. I past by a stall selling nyonya kuih and judging by the look, shapes and color.. I really had doubts whether these delicacies taste good. And lots of pineapple tarts on sale too. Tasted a few samples which acclaimed that they were homemade ones, I found there were js mediocre. Some crust were too hard and some were so soft till it melted leaving no texture of buttery taste or graininess at all.

Weather was hot and we stopped by a dessert stall selling cendol and laksa. As my stomach was half empty due to some bad chicken rice experience, I need to indulge something. We sampled the 2 laksa.. one a Baba laksa, and a Nyonya laksa. Baba Laksa is actually a Curry Laksa where coconut milk is added, whereas Nyonya Laksa is the common Penang Assam Laksa. My tastebud reminded the thick creamy Baba Laksa was similar to the Singapore's Tj Katong Laksa and I quite like it. The Nyonya Assam Laksa however had too much 'Otak Udang' which was too sweet. Eventually, We mixed both the laksa in the end and created the Baba & Nyonya Laksa - which we liked it much better. Dessert was the Gula Melaka cendol - A good one.


Dinner was at this restaurant famous for its crabs. These local crustacean were promised to be juicy and fresh and it was stir fried with their signature sauce. They named it the Fresh Milk Crabs. While I was expecting milky and creamy taste in its velvety color, however it has some sweet, sour and spicy in it too. I think they put lots of bird's eye chillies and sour plum sauce. This wud be the best dish I ever had in Malacca. But the rest of the dishes were js average. Even the sweetness of the steamed white promfret was drenched with too much of soy sauce. What a waste of such a good fish. And it was not cheap for a table of 4 of 2 crabs, fish, vege, simple hokkien mee hoon (which has too much of dark soy sauce) and drinks that costed us abt rm 180.

Supper was supposingly be famous satay celup but I had too much alcohol till I need to call the nights out..

Before we left Malacca, one had to complete the journey to eat in an authentic Nyonya restaurant. However, due to some time restrictions, we actually had it in one of the simple establishments near the Crocodile farm in Ayer Keroh. Overall experience was js simple food, with really nothing to shout about. Even the mediocre Assam House in Ipoh can beat this restaurant flat to the ground. We decided to try out this new place after reading some good comments from some of the local floggers websites and apparently the newspaper also had a write up of this cafe. Hmm.. Maybe we were expecting too much after all..

New Orleans Jazz

Last Sunday, it was a very relaxing weekend for me.. Woke up at 1:30pm and had my tea in The Apartment, KLCC followed by a jazz concert at the Philharmonic Hall.. I thought of it js a few days before and I managed to get the last 2 tickets of the sold-out concert. At first, contemplating abt it coz the seats were at the front row.. But a sold-out concert should be good right? And I was never wrong on my intuition.. It was awesomely superb!


The band was from New Orleans, the father of all jazz in America. A seven piece band of a drum, piano, clarinet, sax, trumpet, trombone and bass (tuba), they are one hell of a kind that can make u clap, swing, tap, and even move ur body hard.. Their soulful tunes plus all the improvisations really make me feel like taking my own trombone to jazz up with them. I like their renditions of dixie which is less 'rojak' and more true to the rhythm.. Some enthusiast claimed that this is New Orleans style.. which is the original of them all..

In fact, the Star has a write-up on them too.. Do check it out here

Vegan Diet

I have been approached this subject during a dinner. Was suprised that more ppl were propagandizing abt being vegetarian.. All this while, I love food. I am one of those to live to eat and not eating to live..

So I have been patient.. trying to be vegetarian for a few days. It's refreshing having plates of vegetables of assorted colors and textures. And I like seeing vegan fish and prawns being made into wonderful dishes. The vegan fish not only looks good but also tastes great as well. Sometimes I wondered whether my taste bud has disillusioned me.

And I feel good after consuming those leafy greens. It made me more refreshing w/o the usual after-lunch yawns. Somehow my body feel lighter too. And now after a heavy Chili's Lunch of Triple Play and Fajita's, I felt a little guilty of such meat gluttony. And I was burping away all those ingested gasses of the meat-beer concoction in my stomach.

Triple Play

Fajitas

Black 'Gold'

Perhaps I should be more disciplined and not tempted by the sight of red juicy flesh anymore. Trust me, this is gonna be difficult!

Mission Impossible: Accomplished!

The Announcer spoke carefully.. "Tempat Ketiga: SMK Nan Hwa Sitiawan... " My heart skipped a beat. Huh? Did I hear correctly.. I was looking at waimun.. Was the announcer made a mistake by declaring the champion first? It created such an uproar and disbelief.. And the rest were history..

The same happened back in 2007 when the 3rd placing went to STAR.. I went blank after that. It was tough for me to accept and even tougher for me to explain what went wrong.. But that's competition.. Anything can happen and in fact I was prepared to face the truth even tho' SMI could not get a placing this year..

Many may not how difficult my position as a music director this year.. After a no placing finish in 2007 and 'no show' in 2008, many expected a BIG surprise from the boys. It was a heavy burden on my shoulders to deliver a show that's good, catchy and even up to the mark to clinch a medal. It was indeed quite a smooth journey initially but shit happened. Up till May 2009 (2 months b4 the comp), I was stuck with a team of inexperienced beginners. Abt 60% of the team were first timers. They haven't even stepped up on the stadium to perform. And I had abt 15plus of form ones.. Most could not even play a single concert Bb during that time. I told myself, 'This year is gonna be a do or die situation. '

So the journey started on the 23rd may 2009. The first set of drill were released to the boys. My initial thought was this gonna be difficult for them. No proper basic marching and even posture was a BIG question of difficulty. But they proved me wrong.. They ignored the scorching heat of 35 deg C by repeatedly rehearsing the drills and movement. They took my scolding and tried their best to correct the mistakes.. They tried to be pro even tho their means were limited.. They wanted to achieve something.. A taste of a silver lining of victory..

During their prelim performance on the 1st July, what was being put in front of me was a huge disappointment. It was a show full of mistakes and fear. Anyhow, it was their first show. I knew it wud be tough to get a placing better than 3rd. We were running out of time. Therefore, one of my fave quote was '3rd is an achievement, 2nd is bonus and 1st is indeed a miracle.' I knew it's gonna be difficult for these kids to match up with the big boys of STBB and NH - the traditional way.

I needed something innovative, something quirky and different and can make the band looks fresh and promising! Therefore, I incorporated dance and movement into my show - an artistic blend of skills, emotions, drama and showmanship. Here I would like to thank Evelyn and her team for their effort and passion in becoming the CG team of SMI. They knew time were equally tight for them as well.. And yet, they practised and rehearsed.. perfecting every single move in order to make a show, truly remarkable one.

A heavy breath of relief actually came out after their finals show.. But I remained very cautious, praying hard that 2007 nightmare would not make its round again. To me, if SMI could not make a top 3 finish, I would have to bid goodbye and end my 10th year as a music director. I realised all hopes will be destroyed, eyes frantically looking up at me, demanding an explanation of what went wrong. But what can I really say? I have to be responsible and regret that I have not been doing a good job after all.

In my 10th years of band directing, this year remained the most memorable in my life. I had a big task to achieve with so limited time and resources. The only possible hope for me was to take all chances, without even looking back. I need to steer through this rough journey. Even though I had doubts, I js gotta move on.

Therefore, I thank you all who made this 2009 show together with me. I truly apologize for all my misdeeds and harsh words/actions during this process. I also wanna extend my deepest gratitude and appreciation to everyone for believing in the same dream.

My salute to all of you for accomplishing the impossible mission!

Hangover Days

It's been a long time since I last blogged.. Things have been too tied up.. Woke up this morning with yawns and laziness. Too much of a beer-whisky-liqour concoction yest night. Some updates in my life include:

1. I am no longer working in Ipoh

2. Still in the commodity trading line, but in KL

3. Staying in a nice quiet surroundings of Tmn Desa

4. Enjoying my life, love my fine wine and dine..notably Italian Nebbiolo and Barolo.. And notice a huge difference between normal and organic food..

5. Shopping remains a good past-time

6. Clubbing becomes scarce.. getting bored with the usual stuffz.. Can't they have clubs like 'X2' in KL?

7. Still teaching music, with an additional all girls school now

8. Becoming more simple in life, Is this a sign of old age? Aiks

Wine Tasting & Appreciation Course

Wine tasting is not the same as drinking it. To experience the true flavor of a wine requires that you pay attention to your senses of sight, smell, touch, as well as taste.

Sight: Look at the wine -- in daylight if possible. The best way is to tilt the wine in the glass and look at it against a white background. What do you see? Is the wine clear or cloudy? The color will vary according to what wine it is. Red wines vary greatly in color -- a Merlot, for example will usually be an intense ruby red while a Cabernet Sauvignon will be a darker, deeper red. As a red wine ages, you will see hints of reddish-brown around the edges. White wines become more golden as they age.

Smell: Through our sense of smell, wine reveals its pleasures to us. To determine the aroma, swirl the wine vigorously in the glass. As the wine coats the sides of the glass, it releases its bouquet. The aromas can be quite different depending on how far into the glass your nose goes. At the top of the glass, they are more floral and fruity; deeper in the glass, they are richer. Try to detect the full range of scents from berry to floral to spicy to woody ... and so on. Consider intensity and appeal.

Touch: This does not mean you dip your finger into your wine glass! When tasting wines, the touch is the feel of the wine on your tongue. Is it soft or brisk? Does it have a refreshing zing around the edges of your tongue? Or is it flat and flabby? Tannins (used in red wines to keep them from spoiling) will feel sort of prickly on your tongue. Younger red wines are usually more tannic. The ideal touch is a mellow softness -- a velvety feeling in your mouth.

Taste: This is the final step and should be taken only after you've used your other senses. When tasting a wine, take a small amount in your mouth, swirl it around lightly so all your tastebuds are exposed, then keep it there for a brief period. Does the wine taste the same as its aroma? Is it sweet, acidic, crisp? Is it light or full-bodied? At this point you can either spit it out (especially if you are tasting several wines) or simply drink it, but be sure to experience the aftertaste (the finish). What is the memory of the wine on your palate?

DESCRIBING THE TASTES AND SMELLS OF WINE

Have you ever stood next to someone at a wine tasting bar who kept uttering words like bouquet, clarity, earthy, crisp, spicy, zesty ... and so on?

Did you wonder what in the heck they were talking about? Well, here's your opportunity to learn how to 'wine-speak' with the experts!

Pour the wine into an ordinary wine glass -- an inch or less is best (definitely no more than one-quarter full). Then, holding the glass by its stem, gently swirl the wine. This aerates the wine and releases the aroma (bouquet) of the wine.

Take a sniff. You might want to put your nose inside the glass to get a more defined sense of the smell. Or try moving the glass ever so gently so the aroma wafts up to your nose. Pay close attention to what you smell. You might even want to close your eyes so you can fully concentrate on the scent.

Try to identify the odor. Is it fruity like grapes, apples, melons, oranges, or perhaps grapefruit? You might even notice a grassy fragrance, like a freshly mown lawn. These are common aromas of white wines. If the Chardonnay has been aged in oak, you may even pick up a buttery or fig scent.

Most red wines have a fragrance reminiscent of berries but in Cabernet Sauvignon or Merlot, you may also pick up woody smells like cedar or pine needles, or sometimes chocolate will come to mind. Syrah often has a floral scent. Zinfandel is spicy and may make you think of ground black pepper.

Now take a sip. Get all your taste buds involved by running the wine around your tongue. Don’t swallow just yet. Think for a moment about the flavor. Many times, the flavor will match the aroma, but sometimes you’ll distinguish new elements. The taste of the white wine may remind you of orange blossoms or peaches. The red wine may taste like blackberries or strawberry jam or coffee, or even tobacco.

Use whatever words come to mind as you experience the aroma and flavor. There are no wrong answers when it comes to describing wine. It's whatever helps you to remember a certain wine (even if it reminds you of a new car smell!).

After you swallow the wine, notice the 'feel' of the wine in your mouth. Does it feel crisp or zesty? Or is it smooth, like velvet?

Do you notice an aftertaste? Sometimes this is an extension of the flavor, but it may bring to mind something entirely different. Also notice how long the flavor lingers. A long, pleasant aftertaste, where all the components of the wine are in balance, is a sign of a quality wine.

So there you have it. Now you can stand next to those people at the wine bar, raise your pinky, and toss around words like fruity, floral, earthy, and smoky along with the best of them!

Note: I personally had a great time sampling some wine over the last weekend. What a great time to relax on a cozy Sunday evening.

Some food pairing - smoked salmon, caviar, cheese, bread, crackers, and salad.

The Ipoh-mali 'Leng Lui's'

The Wine Connoisseur

LOST by Michael Buble