Picspam Before Flight
Hey ya'll. I leave tonight at 9.45pm for Singapore. From there, I sleep over and leave tomorrow morning for Narita. From Narita, after a 3 1/2 hour stopover, I hie over to Chicago, and after another 4 hr stopover, get back to Halifax by 11.45pm, 21st Feb.
Hopefully, I won't have many issues getting some books onto the plane like I did coming home (I mean, wtf). TSA's site says there are no restrictions on what people can bring, so if someone tells me otherwise, I shall have to point out the website.
So, while I'm gone, here's a picspam of my last dinner here, as well as the lunch I just had:
This is yee sang. Before it's mixed, that is. Yee sang, like lion dancing on poles, was invented in Malaysia, and has since been exported out to Hong Kong and mainland China. The colourful stuff are fried noodle, and the other stuff are assorted vegetables, jellies and I think cuttlefish.
This is my dad pouring on a bowl of seasoning:
For good luck and great prosperity, we toss the yee sang as high as we can to mix it:
The result is this fantastic mess:
This is the first course, the Four Seasons Appetizer:
You can see spring rolls, dumplings, veggies, and a veggie mixed with stuff, right?
Here's the stuff:
Yep. Little octopus. That one has its head off. Here's the same with a more whole buddy:
Herbal chicken:
And of course, my favourite, fried fish:
Now, THAT's a REAL WHOLE DEEP FRIED FISH.
This handsome fella is a garoupa:
There were also prawns:
Not quite completely together sort of prawns...
What do you think this is?
A bun?
Let me dad unwrap it:
That would be glutinous rice wrapped in lotus leaf. It's been further wrapped in aluminium foil for easier, neater cooking.
After dinner, while my family and relatives were standing outside the restaurant to say goodbye to each other, my mother said very loudly, LOOK AT THAT CAT. HE DON'T KNOW HOW TO HAVE SEX. TAKE A PICTURE!
I didn't actually want to, but there it is.
(Miss Kitty eventually gave up on the tom's attempts and stalked off, unperturbed.)
Today, I had bak kut teh, which is pork boiled with lots and lots of herbs! Since it was just me, my dad and my brother, we just had two dishes: a soupy pork dish and a more gravy one, with lots of chili:
Yes, that's real FIRE under the soupy bak kut teh. It's to keep the pot and soup warm.
Then we went home. And now I am going to shut down the computer!
See you back in Halifax!
Hopefully, I won't have many issues getting some books onto the plane like I did coming home (I mean, wtf). TSA's site says there are no restrictions on what people can bring, so if someone tells me otherwise, I shall have to point out the website.
So, while I'm gone, here's a picspam of my last dinner here, as well as the lunch I just had:
This is yee sang. Before it's mixed, that is. Yee sang, like lion dancing on poles, was invented in Malaysia, and has since been exported out to Hong Kong and mainland China. The colourful stuff are fried noodle, and the other stuff are assorted vegetables, jellies and I think cuttlefish.
This is my dad pouring on a bowl of seasoning:
For good luck and great prosperity, we toss the yee sang as high as we can to mix it:
The result is this fantastic mess:
This is the first course, the Four Seasons Appetizer:
You can see spring rolls, dumplings, veggies, and a veggie mixed with stuff, right?
Here's the stuff:
Yep. Little octopus. That one has its head off. Here's the same with a more whole buddy:
Herbal chicken:
And of course, my favourite, fried fish:
Now, THAT's a REAL WHOLE DEEP FRIED FISH.
This handsome fella is a garoupa:
There were also prawns:
Not quite completely together sort of prawns...
What do you think this is?
A bun?
Let me dad unwrap it:
That would be glutinous rice wrapped in lotus leaf. It's been further wrapped in aluminium foil for easier, neater cooking.
After dinner, while my family and relatives were standing outside the restaurant to say goodbye to each other, my mother said very loudly, LOOK AT THAT CAT. HE DON'T KNOW HOW TO HAVE SEX. TAKE A PICTURE!
I didn't actually want to, but there it is.
(Miss Kitty eventually gave up on the tom's attempts and stalked off, unperturbed.)
Today, I had bak kut teh, which is pork boiled with lots and lots of herbs! Since it was just me, my dad and my brother, we just had two dishes: a soupy pork dish and a more gravy one, with lots of chili:
Yes, that's real FIRE under the soupy bak kut teh. It's to keep the pot and soup warm.
Then we went home. And now I am going to shut down the computer!
See you back in Halifax!