Did an event for Chinese Paper cutting demonstration in a shopping mall. Chinese Paper cutting is one of the common booking items during Chinese New period. Usually we need some time to prepare the material and prepare some pre-made samples due to most of the cutting design need quiet some times produce.
That was great that after the show, we treated by the guests.Talking about Chinese New Year event item, I remember one of my friend William Lee ‘s new item which is call “Pebble Calligraphy”, which written the calligraphy on the stone!
As an ambidextrous caricaturist, I do caricature drawing since 1990 in Singapore. Einstien from Norway is the pioneer caricaturist with certain years before me, then follow by Eric Ng, Saik, Poon Ee Way whose were my senior. Chong Jit Leong, which known having shop at Yishun area doing full time portrait and caricature around that time as well if not wrong. Not much people doing caricature for events fringe art during that period. Nowadays, more than 22 active caricaturists in the industry.
Tuesday, January 13, 2009
Monday, January 12, 2009
Orchard Road
Passing by Orchard Road, the renovation at Orchard still going on, many new building was done more than 70% as I see. Hopefully the ION Orchard will be completing soon; for the time being they completed the entrance portion of the MRT few months ago if I am not wrong.Ah! The China Rainbow Calligrapher still around just next to the entrance of Orchard Mrt.Hmmm….I would say his is skillful!Not sure whether National Art Council had released the new rules that “busking artist was not allow to busk at Orchard until all the construction had been completed build”; many busking artist was doing their art down here, whether having license or not.Basically, Singapore is a country that really appreciates art, a great country for artistes.
Labels:
Orchard Road
Saturday, January 10, 2009
Caricature at Mandarin Oriental Hotel
Friday, January 9, 2009
Fortune Telling for Event at Kallang Leisure Park Shopping Centre
Did fortune telling at Huang Jia Restaurant which in Kallang Leisure Park Shopping Centre for a company’s dinner and dance. The was great to meet one of the best caricaturist in Singapore Reggie Wan from http://sg-caricatue.blogspot.com .Reggie Wan is formally known as an architectural illustration artist and run his portraiture studio at Far East Plaza.I was in my ‘Power suit’ at my ‘Power sit’! Heehee!Reggie at work.Vinodini was doing nail art for the guests.
(http://vinodhini-nailart-designs.blogspot.com)Huang Jia RestaurantThis is my very first time to Kallang Leisure Park Shopping Centre which next to Singapore Indoor Stadium.
(http://vinodhini-nailart-designs.blogspot.com)Huang Jia RestaurantThis is my very first time to Kallang Leisure Park Shopping Centre which next to Singapore Indoor Stadium.
Wednesday, January 7, 2009
Chinatown Scene
Passing by Chinatown today and found one of my friend doing caricature and portrait drawing there, his pastel always the best, I always like his drawing strokes because it was very nice and skillful! I always wanted to draw beautiful girl buy today his is the king! So he is in-charge drawing beautiful girls today. Haahaa! He was having good business, see the queue was told everything.Was planed open a shop with him after Chinese New Year, that was just nice and the location had been more or less confirmed.According my friend who doing business at Chinatown, the crowd was slow thought because the economy was not so goodFound Ivan and Lee Lee ‘ Airbrush tattoo and wire craft in Chinatown! (see: http://www.sg-airbrushtattoo.blogspot.com)Found Angela Yip and her husband Dorby Yip the best Rainbow Calligraphy artistes of Singapore in Chinatown! Their rainbow calligraphy was the best so far I came across, many artist from China was trying their best to copy their style!
Tuesday, January 6, 2009
Simple Food
Thought I ate too much high cholesterol food recently, so today just cook some simple food.
And some herbal tea.
And some herbal tea.
Labels:
simple food
Monday, January 5, 2009
Stir Fried Pork Belly and Hong Kong Kai Lan in Oyster Sauce
Just bought this Pork belly from NTUC market, I decided to stir fry it.
1. I put it in a bowl, pour the boil water on it for 2 second and quickly pour away the boil water, one is to wash it, two is to make the pork meat just soft after cook.
Do not put in the boil or hot water too long otherwise the meat will became very hard.
2. I put some Kikkoman Soya sauce, some Teriyaki sauce, some ShaoXing ‘Hua Diao’ wine (type of Chinese wine that good for cooking; you can use other wine as you like), few drops of sesame oil; then left it about 25-30 minutes.
3. Put some oil in the wok and put the big cut portions pork belly in and fry it, you must control the heat of the wok, because in a wrong heat and timing, will caused the meat became very hard hence spoilt the taste. I was hard to tell how long you should cook it but I cook it in my electronic flat wok with 220 degree about few minutes and make it cook about 95% done.
Just serve in a small piece will by tasty! :p
If you not go with some red wine, try this! Heehee!
How aboutsome ‘Hong Kong Kai Lan’?
1. I put it in a bowl, pour the boil water on it for 2 second and quickly pour away the boil water, one is to wash it, two is to make the pork meat just soft after cook.
Do not put in the boil or hot water too long otherwise the meat will became very hard.
2. I put some Kikkoman Soya sauce, some Teriyaki sauce, some ShaoXing ‘Hua Diao’ wine (type of Chinese wine that good for cooking; you can use other wine as you like), few drops of sesame oil; then left it about 25-30 minutes.
3. Put some oil in the wok and put the big cut portions pork belly in and fry it, you must control the heat of the wok, because in a wrong heat and timing, will caused the meat became very hard hence spoilt the taste. I was hard to tell how long you should cook it but I cook it in my electronic flat wok with 220 degree about few minutes and make it cook about 95% done.
Just serve in a small piece will by tasty! :p
If you not go with some red wine, try this! Heehee!
How aboutsome ‘Hong Kong Kai Lan’?
Labels:
Food,
kai lan,
pork belly
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