Choo and Geen’s Acrobatic

I just came across Choo and Geen’s website (http://www.chooandgeen.4t.com/) which done by me very long ago. Thought I was not seeing them in the events recent years, maybe I not in the right time to meet them in the events or could be they had been retired or either keep doing their performance around the world.Talking about Choo and Geen, they are one of the longest and oldest acrobatic and magician in Singapore. If I am not wrong, My Choo is in his 66 and his wife in her 63 now. The last time I saw Choo and Geen about 2005, there are really fit and strong, much stronger than me! Haahaa! See their stunning performance you can proof it!

Paper Cutting

Just struggling of preparing some Chinese paper cutting for an coming event during the past 2 weeks. Doing a real Chinese paper cutting or related paper art, you need time and patients plus some cutting skills.In the paper cutting art, you need to present the nice design of the artworks, at least we need to apply some design especially the related traditional Chinese decoration patterns.

I had came across some complaint about some people just do cutting on the Chinese characters and they called it ‘Chinese Paper Cutting’, I had check which some seniors China artist and related reference books, none of them agree such cutting as Chinese Paper Cutting, unless the artist produce the Chinese character in paper cutting with some design and patterns like this (given by a senior paper cutting artist):

I just copied and did a sample which some event people and guests ever complained as ‘cheating’ Chinese paper cutting:As in a “Globalization” world nowadays, there are many people had been traveled to many countries and they had been seeing so many kind of artworks, as a professional artists we need to be always trying to improve ourselves, there are always having people can tell whether your skill is real of fake.

Steam Threadfin Fillet and Fried Broccolis

Some new dishes for today!

Just a Day

Thought that was a bit boring at home keep reading the fortune telling books in yesterday’s rainy day, I decide to go to one of the extra giant size air-con place – Changi Airport to have a walk.That was interesting to see this maple sculptures.These artworks was done be Singaporean sculptor Han Sai Por.See! I was extra hungry and eat all of these by myself!

Roving Caricaturist

Doing caricature in a roving or mobile style is slightly difficult compared with sitting at an arranged place to draw the guests.Talking about drawing caricature in roving way, we may need to go to entertain the guests (of course sometimes the guests will automatically come to you), we need to create some entertaining atmosphere yet the drawing to be produced still need to looks alike to the guest being drawn; it need some experiences and a little bit special skills, haahaa!

Chinese Tofu and Asparagus

Just cooked Chinese Tofu with black bean sauce (黑豆酱).Asparagus with Shrimps

Steamed Cod Fillets with Preserved Radish Sauce

Just bought this cod fillet from NTUC market, cod fish is one of the expensive fish, usually you can see it in the high-class restaurant’s menu.I just want to try it based on the cook book’s recipe for the 300g cod fish:

Part 1: The Preserved Sauce:
Fried the chopped garlic, 2 tea spoons of chopped onions, some chilli padi (if you not eating hot chilli, just forget it.), 2 tea spoons of oyster sauces, ½ tea spoons (or lesser) of sugar, 100ml oil.

You need to fry the garlic and the onions in oil until fragrant, then put in the chilli padi, in low heat stir fry until aromatic, add in oyster sauce, sugar and stir well.

Part 2:
The cod fillet should already rub a little salt and pepper (I did not put pepper).
Pour the preserved sauce on top of the cod fillet, and then steam at high heat until cooked. (I use my electric cooker, about 8minutes, depend what type of steamer you are using).

Here you go! A small size dish put in a very big size plate looks like real high class right? Haahaa!

Seems I like the sauce and the $$$$ cod fillet, I was planning to use the same sauce for other dishes....hmm...