6 days to take-off!
Still need to figure out a decent packing schedule- clothes have been packed (to be sent to Priscilla's some time this week...Thursday?), I don't think I can pack my cooking stuff till Thursday earliest to be shipped off to Hakku's on Friday (if only because I need to eat). Electrical stuff will be sent to Jean Wei's Thursday afternoon...because she's only free then.
...if you've noticed a trend in the aforementioned paragraph, dingdingding. You see why I'm so "Ehhhhh?!" about my current schedule. Nothing's set in stone and I still have Friday to freak out (and part of Saturday, but I'd prefer to freak out on Friday, thank you) but saying, "Everything should fall into place Thursday!" is dangerous. There's still questions! Like "What do I do with a printer that I've never used?! If I don't think I can store my lamp in the garage or risk the bulbs popping due to high summer temperatures! So do I have to run around on Saturday...?! Burning Questions.
I'm so afraid that I'll forget something important, man.
Also, one month project! In celebration of Malaysia Day (16th September) and National Day (31st August)- yes, they aren't the same day, there is a reason for that!- , month-long project! Because I think I'd die if I had to post in BM for a month. Do you really want to claw your eyes out at my broken grammar? I'll be highlighting M'sian stuff from 16th August till 16th September, and we'll start it off with week 1: FOOD.
Because y'know. Malaysians love their food.
Image sourced from Buruhanudeen's blog
Roughly translated as "rice in fat cream", nasi lemak gets its name from the rice that's soaked in coconut milk and steamed. You end up with very fragant rice. It's usually served with small dried anchovies,a hardboiled egg, roasted peanuts, cucumber and of course, sambal. See that bit of green peeking out behind the rice? That's the banana leaf- when being sold, all those fillings will usually wrapped in a layer of banana leaves and/or waxed brown paper. You can tell that it's a super popular food item at home because it's so easily accessible- from the mak cik selling her basket of ready-made nasi lemak at the junction inside the housing areas to the large five-star hotels and their lavish buffet spread.
"Rice!" you say. "It can't be for breakfast, that looks heavy."
Well. As far as I can tell, there is no fixed time to eat this (either that or we're all gluttons at all hours). I've seen it eaten for breakfast, lunch and dinner- if you want a more substantial meal, by all means, add rendang to it, or perhaps some curry chicken. If you think it's too heavy for breakfast- take less rice, cut down on the sambal! But don't make nasi lemak an every day thing- your waistline will show it. ;)
I know I am half an hour late with this post (Australian timezone grrrr), but shhh, I'll be on time tomorrow. I promise! Meanwhile, 8 am appointment tomorrow, I think it's been quite a while since I've woken up before 8.
...if you've noticed a trend in the aforementioned paragraph, dingdingding. You see why I'm so "Ehhhhh?!" about my current schedule. Nothing's set in stone and I still have Friday to freak out (and part of Saturday, but I'd prefer to freak out on Friday, thank you) but saying, "Everything should fall into place Thursday!" is dangerous. There's still questions! Like "What do I do with a printer that I've never used?! If I don't think I can store my lamp in the garage or risk the bulbs popping due to high summer temperatures! So do I have to run around on Saturday...?! Burning Questions.
I'm so afraid that I'll forget something important, man.
Also, one month project! In celebration of Malaysia Day (16th September) and National Day (31st August)- yes, they aren't the same day, there is a reason for that!- , month-long project! Because I think I'd die if I had to post in BM for a month. Do you really want to claw your eyes out at my broken grammar? I'll be highlighting M'sian stuff from 16th August till 16th September, and we'll start it off with week 1: FOOD.
Because y'know. Malaysians love their food.
Image sourced from Buruhanudeen's blog
Roughly translated as "rice in fat cream", nasi lemak gets its name from the rice that's soaked in coconut milk and steamed. You end up with very fragant rice. It's usually served with small dried anchovies,a hardboiled egg, roasted peanuts, cucumber and of course, sambal. See that bit of green peeking out behind the rice? That's the banana leaf- when being sold, all those fillings will usually wrapped in a layer of banana leaves and/or waxed brown paper. You can tell that it's a super popular food item at home because it's so easily accessible- from the mak cik selling her basket of ready-made nasi lemak at the junction inside the housing areas to the large five-star hotels and their lavish buffet spread.
"Rice!" you say. "It can't be for breakfast, that looks heavy."
Well. As far as I can tell, there is no fixed time to eat this (either that or we're all gluttons at all hours). I've seen it eaten for breakfast, lunch and dinner- if you want a more substantial meal, by all means, add rendang to it, or perhaps some curry chicken. If you think it's too heavy for breakfast- take less rice, cut down on the sambal! But don't make nasi lemak an every day thing- your waistline will show it. ;)
I know I am half an hour late with this post (Australian timezone grrrr), but shhh, I'll be on time tomorrow. I promise! Meanwhile, 8 am appointment tomorrow, I think it's been quite a while since I've woken up before 8.