chen0193

[chen0193]

W R E N Meet up with Vanessa Baxter at Wren, a cafe of her choice in her Ellerslie hood. It takes local knowledge from a food personality. Uncle opens his mouth too soon behind his black mask. We are discussing Ness’ regular Cooking Along With Vanessa and Facebook tutorials from The Fearless Kitchen. She's a hit with young people and she has quite a following. Uncle made a faux pas and said she was rather loud on her regular tutorials and really dug himself a deeper hole by qualifying loud with ”shrill”. Uncle deserves the ear-bashing he receives after those utterances. But her programmes are meant for youngsters, not decrepit Uncles. Ness counters Uncle is so ”whisper quiet 🤫and demure” he needs her to convey to our waitperson and everybody else in the cafe what he wants for breakfast. After all, she's an Aussie originally from Perth. Ness orders the Oaty Creamy Porridge with orange and pecan. Uncle chooses Ness’ recommendation, Fermented Chilli Scramble - Dusty Apron sourdough, scrambled eggs, chilli oil, mustard seeds, curry leaves, coriander, chilli floss and parmesan. Oh, it does pack a chilli punch, as good as the tongue lashing he’s received earlier. Breakfast is punctuated with foodie tales, so hilarious it cannot be repeated. It has been a most delightful catch up at a well-kept secret cafe haven hidden off Lunn Ave. #wrencafe #lunnave #thefearlesskitchennz #vanessabaxter #cookingalongwithvanessa #oatycreamyporridge #fermentedchilliscramble #talesfromthekitchen #lipsaresealed (at Wrencafenz) https://www.instagram.com/p/CFTpaK7MtqX/?igshid=16ijfza8uubip

[chen0193]

[chen0193]

[chen0193]

W R E N Meet up with Vanessa Baxter at Wren, a cafe of her choice in her Ellerslie hood. It takes local knowledge from a food personality. Uncle opens his mouth too soon behind his black mask. We are discussing Ness’ regular Cooking Along With Vanessa and Facebook tutorials from The Fearless Kitchen. She's a hit with young people and she has quite a following. Uncle made a faux pas and said she was rather loud on her regular tutorials and really dug himself a deeper hole by qualifying loud with ”shrill”. Uncle deserves the ear-bashing he receives after those utterances. But her programmes are meant for youngsters, not decrepit Uncles. Ness counters Uncle is so ”whisper quiet 🤫and demure” he needs her to convey to our waitperson and everybody else in the cafe what he wants for breakfast. After all, she's an Aussie originally from Perth. Ness orders the Oaty Creamy Porridge with orange and pecan. Uncle chooses Ness’ recommendation, Fermented Chilli Scramble - Dusty Apron sourdough, scrambled eggs, chilli oil, mustard seeds, curry leaves, coriander, chilli floss and parmesan. Oh, it does pack a chilli punch, as good as the tongue lashing he’s received earlier. Breakfast is punctuated with foodie tales, so hilarious it cannot be repeated. It has been a most delightful catch up at a well-kept secret cafe haven hidden off Lunn Ave. #wrencafe #lunnave #thefearlesskitchennz #vanessabaxter #cookingalongwithvanessa #oatycreamyporridge #fermentedchilliscramble #talesfromthekitchen #lipsaresealed (at Wrencafenz) https://www.instagram.com/p/CFO32tqM7iP/?igshid=tiee5e24kqaq

[chen0193]

[chen0193]

K O L O M E E Tonight, an attempt an making the famous in Sarawak Kolo Mee. A deceptively simple noodle dish but very few can duplicate the taste and bite of this unique noodle dish. The noodle is made of wheat, water & salt; the Kolo Mee is curly and when cooked should be al dente. The best Kolo Mee is made fresh and cooked pronto. But you can buy dry ones - Xin Xing Kolo Mee is the preferred brand; an Aunty from Kuching brought back Uncle a packet. Uncle has been making friends with makers of Kolo Mee in Kuching. He gleans than the noodle has to be fresh, cooked in boiling water twic, with a dip in cold water in between to prevent overcooking and maintain its al dente. The flavour boost is in the use of lard in which sliced shallots are fried until fragrant. Uncle does not use lard for health’s sake. He prepares the magic portion of oil flavoured with fried shallots, a little splash of vinegar and a mushroom flavour enhancer. Topping the Kolo Mee is barbecued pork. Tonight’s lockdown dinner is a nostalgic trip back to savour a favorite Sarawak noodle dish. It’s as fair approximation. Sedap! * missing is bak po (pork mince) and prawn (because Uncle is allergic). #kolomee #sarawakkolomee #dry #noodles #aldente #lockdown (at Herne Bay, New Zealand) https://www.instagram.com/p/B-q3gFWp02P/?igshid=bdqpjqelqh4y

[chen0193]

E C H I N O P S I S Old bud echinopsis faithful is ready to bloom again. She has been great visual company as Uncle has been isolated at home and she’s just outside on the balcony, putting on spurts of growth. This summer she will have bloomed 3 times, this would be the last before autumn sets in. My Uncle Charles waxes lyrical about his Thaan Fa aka Queen of the Night cactus. I will too. #cactusbloom #echinopsis #queenofthenightcactus #oldfaithful (at Herne Bay, New Zealand) https://www.instagram.com/p/B9yZ6GhpDEs/?igshid=1l1upigqbi7ky

[chen0193]

A Pomeranian named W A N J A I * My newest BFF. Beloved pet at the Sankosik household in Wangmai. Posting to allay fears that I would soon abandon food posts for Underwater Dog Photography. Lup Cheong Lewis of Benidorm, you’re such a bloody slack arse. *Wanjai = Thai for sweetheart. #wanjai #sweetheart #pomeranian #puppy #bff (at Patumwan House) https://www.instagram.com/p/B9Bz9ykpzp2/?igshid=yll6ntpf1ysg

[chen0193]

S T J O S E P H ‘ S C A T H E D R A L A very modern native timber-clad cathedral that soars to the heavens. It was built in 1966 and considered an innovative cathedral that captures the local spirit even then. #stjosephscathedralkuching #built1966 #modernthenmodernnow #traditionalmodernist #jalantunabanghajiopeng #kuching #sarawak (at St. Joseph's Cathedral Kuching) https://www.instagram.com/p/B85u1huJs1X/?igshid=1zevxznf0vr5

[chen0193]

22.02.2020 Nephew Nigel’s wedding to Jadyn. The tea ceremony at The Great Wall Room at Pullman Hotlel, Kuching. #nigelandjaydyn #nigelchuabo #bohsim #twogather #teaceremony (at Pullman Kuching) https://www.instagram.com/p/B825dQ7JVac/?igshid=1bevcxbadw44u

[chen0193]

Dragon Thermos Flask The only item Uncle has bought that’s not from Uniqlo. There are still lots of chintzy thermos flasks which Uncle refuses to buy. And he’s already has 6 “tasteful” ones at home. #thermosflask #modernthermos #parkson #objectofdesire (at Parkson) https://www.instagram.com/p/B8dN_dMp5bB/?igshid=1pqwcgyhe8uge

[chen0193]

[chen0193]

F R A N G I P A N I Taking a break from posting food ad nauseum to fragrant frangipanpi blooming at Prefect Mike’s ChuPa Garden in Krokop. The less attention you pay them, the more they try to seduce you with their blooms. Sadly you cannot apply this to prolific & relentless social media posters... #frangipani #flowersnotfood #flowersofinstagram #chupa #krokopmiri (at Jalan Jee Foh Utama) https://www.instagram.com/p/B8bBJPvJyZX/?igshid=4pisnx9w4c3o

[chen0193]

H A P P Y C H A P G O H M E I The 15 days of celebration for the Year of the Golden Mouse ends today with the full moon - Chap Goh Mei. It’s the Chinese Valentine’s Day, when young (and sometimes old) people throw mandarins into the river or harbour, nowadadays imprinted with their cell phone numbers. This is the mandarin Tinder. Chap Goh Mei celebrations include a big family dinner, and lots of firecrackers let off right through the night. Look up your pets, and cocoon your Lau Lang. #chapgohmei🍊 #chapgohmei2020 #chinesevalentinesday #throwingmandarins #fullmoon #gongxifacai2020 (at Sungai Maong Baru) https://www.instagram.com/p/B8Sc0ECJ4cs/?igshid=4xpk9e12h8rw

[chen0193]

[chen0193]

[chen0193]