My ESPN Star Sports Castrol Football Crazy video!

Happy Friday the 13th!

Do you happen to be a king of the football field or the futsal center? Well, you don’t need to be that good actually, you can be the master of the foosball table for all intents and purposes…just as long as you can kick a football.

Patricia Sue-Lin Knudsen

Hey, remember the ESPN Star Sports Castrol Football Crazy’s Longest Pass launch that I went too? I finally got the video that’s going to be compiled into a long football pass video spanning Asia from them! I’ve just uploaded it and you can see it here:

This clip is actually from one of the outtakes where I messed up a bit. Heh! I would have thought they would have chosen a different one since I didn’t pull this off quite well. I think I did about 5-6 takes. T_T

Anyway, if you want to be part of Castrol Football Crazy’s Longest Pass video, just follow the steps below:

espn star sports castrol football crazy longest pass

You’ll be featured across ESPN Star Sports’ TV networks and also on the Castrol Football Crazy Facebook page if your video gets selected! πŸ™‚

It’ll be nice to appear on TV on this scale so if you want the chance, submit your video to be a part of it!

Has anyone here ever been on TV before?

Tell me about it, I’ll love to hear your experiences! I’ve been on air several times but never across the whole of Asia so it’ll be a first for me! Come on, join in the fun! πŸ™‚

Altogether now – Look ma! I’m on TV! πŸ˜€

Easy no-marinade caramelized garlic chicken leg

whole chicken leg

I used to nuke a lot of β€œAsian marinated drumsticks” when I was in high school in Christchurch, NZ. It’s sold at Countdown (one of the largest hypermarket chain) and I just put it in the microwave when I felt like a snack. I set it for 1 minute on high for each drumstick and it tasted really good…well, as far as microwave food can taste.

Now, I got thinking about that good ol’ comfort food that helped me through the cold winters and I decided to make my own version. The β€œAsian marinate” is nothing more than soy sauce and I reckon I could make a far better version. I managed to come out with a delectable dish – it’s so good I’m drooling as I write this. πŸ˜€

You will need:
Whole chicken leg
Dark sweet soy sauce
Light salty soy sauce
Garlic
Sugar (a lot of it)

chicken leg

Chicken legs are an excellent cut for this dish. It has just enough of the fattier bits of the chicken for a whole meal. Now, when we cooked this for the first time we were both very hungry and didn’t feel like taking the time to marinate the chicken. That turned out to be an excellent decision. The no-marinade caramelized garlic chicken leg was born and here’s how it goes! πŸ™‚

First, put the chicken leg inside the cooking pot and dump in the dark and light soy sauce. Add your 4 tablespoons (not teaspoons – tablespoons) of sugar and let the heat caramelize it for a bit.

garlic

Next, peel at least an entire bulb of garlic and put the cloves in whole. You need the entire chicken leg to be covered so add a bit of water if you need to. Let the chicken simmer in the pot for about 30 minutes.

simmering chicken leg

It’s now ready to serve! Just take out the chicken leg and pour a bit of the sauce on top of it. Remember to spoon out all the garlic, it tastes heavenly with it.

This method of cooking the chicken tastes even better than marinating it. The slow simmering process tenderizes and allows all the flavors to be absorbed into the chicken. It’s absolutely fabulous – sweet and garlicky. It goes really well with steamed rice and the sauce is to die for.

caramelized garlic chicken

Garlic fans would LOVE this. I can eat plates of rice with just the caramelized sauce and melt-in-your-mouth garlic cloves.

Just remember your breath mints after having this for dinner. smirk

The Pursuit of Happiness

happiness

The United States Declaration of Independence has an oft quoted line – Life, Liberty and the pursuit of Happiness. It’s misunderstood by a lot of people. Your happiness is not guaranteed…the sentence is supposed to give you the basic unalienable human rights of life, liberty and the pursuit of happiness (emphasis mine).

What is happiness? Well, it depends on the individual but it is your right to seek your own happiness. To me, happiness is a state of mind where you’re content with everything in your life.

flying

Happiness is something money cannot buy. A lot of people are unhappy about their financial situation but I believe that’s an unnecessary worry. The Chinese has a proverb that goes β€œMoney is something that you can always earn back when you lose it”. There’s another phrase that goes β€œThere will be water if God wills it” but that comes from the less reputable and more modern Dark Tower series of books by Stephen King. πŸ˜‰

roman bath

Happiness is a state of mind that I always try to strive for. I’m happy when I’m doing the things I like such as travelling. It enriches me and makes me a more understanding and better person when I meet new people and learn about new cultures. I’m even happier when I’m spending quality time with loved ones – friends, family, my girlfriend.

It’s all too easy to get caught up in the rat race and forget about the simple things in life that lifts your mood:

  • Finding a parking space as soon as you enter a full car park
  • The smell of freshly cut grass
  • Laughing at corny jokes
  • Having a baby smile at you
  • A fellow commuter stopping to let you drive out of a particularly busy exit
  • Waking up and realizing it’s the weekend so you can sleep in
  • Watching a sweet TVC that makes you smile

These are all little things which makes yout day just that little bit brighter. It has a cumulative effect and happiness is highly contagious – it’s like laughter. It’s meant to be shared. πŸ™‚

I watched the Cadbury TVC and repeated it twice coz it was just so sweet. I found it adorable – the simple sweet joy (pun not intended) that permeates the entire commercial. It has all the elements done right – the humor, the camaraderie of neighborhood love, and a dash of romance.

resort

I took it upon myself to make a video similar to that. I was in Miri, Sarawak at that time to help my girlfriend move her stuff to KL. We spent a weekend in the Marriott Resort and Spa in Miri. It’s located right on the beach by the South China Sea and we booked a chalet facing the pool and sea.

You just need to open the sliding glass door to get out. There’s a balcony which is less than 10 meters from the pool – it’s almost like having a pool right at your doorstep!

view

I thought up the idea of having a series of unfortunate events much like the original TVC. The entire video was shot over a period of 2 days. I didn’t have a professional videographer so I had to think of how to get the scenes right.

I also wanted a β€œhappy” vibe so everything is shot in daylight – it’s bright and sunny with no indoor scenes except the initial phone call. I’ll go through the more interesting bits to give you a behind-the-scenes peek at the making of the video. πŸ™‚

The splash

tripod

The first mishap you see (the one where I exit the house just to get splashed by a wayward neighbor’s dirty mop water) is done using a tripod. The one holding the bucket is…*drumroll*…Jeanie herself. The bucket was too heavy for her and we had to do two takes. I ended up changing coz the first splash totally failed – she went into the scene, propelled by the momentum and weight of the bucket of water.

We filled it with less water in the second take. I didn’t want to use up the rapidly dwindling backpack of attire I brought along. 😑

The car not being able to start

You’ll see the same car in the next scene so I did an extreme close up so you won’t see the make, model or color of the car. πŸ™‚

The accident scene

car

This one wasn’t too hard to do. It only required the two of us to pull it off. I filmed Jeanie driving towards me. I told her to put her foot on the gas and not worry about hitting me.

After that part was filmed, I passed the camera to her and she filmed me being caught like a deer in the headlights as the car (apparently) came barreling down on me.

The next scene was me twitching on the car bonnet after being β€œhit”. It took some video transitions to make it look comically realistic (without actually hitting me with the car).

It was originally longer but I thought the bit where I ended up wandering about dazed after being hit was a little too much so I cut it from the editing board. You can watch the full original scene here:

I spent a lot of time editing the videos – it’s a good learning process but it took me the better part of 3 days of almost continuous tweaking to get the timing and synchronization right. I’m a newbie in video production, thus the learning curve.

The sea

beach

This is one of the scenes that I took out of the video as I thought it won’t contribute much to it. The beach walk also had to be sped up 4x so it won’t drag on.

The underwater scene

underwater

This is a bit of a retrofit. It was meant to be all fluff – a cool video taken underwater. I have a waterproof digicam and I figured it would be nifty to take a video underwater. I knew it won’t make much sense since I appear with my shirt on in the next scene…until I saw someone being escorted out by security.

pool

The Marriott has a strict policy – only guests are allowed to use the resort facilities and The Proverbial Light Bulb (TM) came on. It shall be the scene where I evade the guards! smirk

I put that in the caption (used the Confucius angle), and the rest, as they say, is history.

The end scene

people

After all those trials and tribulations, we finally shot the last scene beside the pool. There’s this comfy sofa and we enlisted the help of a kind lady from France who was more than obliged to help us film this scene. The inter-cuts you see at the end is filmed by us – I did her and she did me.

The chocolate

cadbury old

I swear this was the hardest part of the video – we went to several different shops in Miri but none of them had Cadbury Dairy Milk. They have others – the ones with nuts, Old Gold, and others…but not the original. It took us 2 hours before we stumbled upon a shop that sells it. I bought 5 x 75 gram bars.

cadbury new

I then realized that it was the old packaging when I chanced upon a shop with the new packaging. I bought more of it and re-shot some of the scenes again. I have a lot of chocolate now but I love Cadbury Dairy Milk so it’s all good. πŸ˜€

cadbury dairy milk

We actually did share it – there were a couple of kids running around in the resort and I passed them several bars. I thought their parents would balk – candy from strangers and all that, but they thanked us for it and one even bought us drinks from the poolside bar.

poolside

The kids loved it. One of them came up to me and she showed me her toy – a launcher she was playing with beside the pool that launches a baby dinosaur up into the air by pumping air into the tube. That was the highlight of doing the video – sharing the Cadbury chocolate and seeing the little ones enjoying it by the pool during their holiday. πŸ™‚

Here’s my masterpiece:

What do you think?

Do you need a dose of happiness? Join the Cadbury Facebook page and get some! πŸ™‚

The dreaded hard disk failure

hdd failure

My notebook’s 320 GB hard disk had a head crash yesterday. I had to scramble to Digital Mall and find a replacement HDD (500 GB Toshiba – cost me RM 175) and an el cheapo 2.5″ SATA external HDD enclosure (RM 18). I finally managed to reinstall Windows 7 and get most off my stuff up and running (except for the Wi-Fi and LCD drivers) today. I still need a couple of apps but at least it’s usable now.

The good news: I managed to recover the majority of my photos and documents using a disk recovery software so that’s a relief. I haven’t done a backup since last year so there were a lot of travel photos inside.

However, I lost a Word document which is a work in progress I’ve been writing on and off on. It was in the primary partition (which the data recovery application could hardly read at all without the dreaded clickety clack sound) and it has a couple of month’s worth of writing, from when I did my last backup. T_T

I can still remember what to write (generally) but it’s a lot of content and I’m SURE it won’t be the same anymore. I know I can’t possibly remember all the anecdotes and witty asides that I typed when inspiration striked and I opened up that document to quickly put it down in words.

Oh well…it could have been worse, but damn does a HDD failure hurt. >.<

Castrol Football Crazy’s Longest Pass. Pass it on and be on TV!

castrol football crazy hosts

I just went to the ESPN Star Sports launch of Castrol Football Crazy’s Longest Pass campaign in Malaysia yesterday. It was awesome! I got to talk to the legendary Steve McMahon – he’s the former England international and ex-Liverpool player extraordinaire.

Steve McMahon

Someone mentioned that Steve looks really tough and rough but he’s really a nice guy. Heh! I tend to agree – he’s a very affable fellow, with years of experience in playing real football behind him. We all had a wonderful time chatting with him.

steve mcmahon questions

Steve has an amazing record with 200+ matches under his belt, and he’s scored 50 goals altogether. He shared some really interesting insights about the Malaysian football scene in general how it can be better.

mark

Anyway, back to the launch, it was at Bangsar Shopping Center and I saw Mark Ng (Marketing Director for Castrol Malaysia and Singapore) when I walked into the concourse. I’ve met him a number of times in the past and he’s really friendly despite his position. Awesome guy, it’s always a pleasure to bump into him. πŸ™‚

There were two girls donned in the red and green colors of Castrol at the photo wall and we took a photo with them…or rather, we were ushered towards the wall to take a photo with them. smirk

la bodega

La Bodega had a couple of tables reserved for the event so while we were waiting for it to start, we got a couple of healthy shakes inside. That’s Jestina and Mimi in the background, looking through the menu and deciding what to order. I thought it was a rather artistic shot. *self praise

ESPN stage

ESPN’s Castrol Football Crazy’s Longest Pass launch started with the hosts of the program (Adam, Patricia and Jason) introducing Steve McMahon and a local guy who can do AMAZING things with a football. He was on stage, basically dancing to a song with his football.

freestylist

His control is impeccable – the football was on his neck and he somehow got it between his legs in a rapid twisting motion.

You’ve got to see it to believe it. I hear he’s the best freestylist in Malaysia.

The other thing that really impressed me was the neat trick they pulled off with Jason. Adam and Patricia were on stage, trying to find the missing Jason (word was he went to the toilet) when the TV came on.

football crazy hosts

It turns out that Jason wasn’t anywhere in bsc at all. It was a pre-recorded feed which syncs perfectly with the other two Castrol Football Crazy hosts. The banter went on and Jason kicked a ball from the TV (remember he’s not actually in bsc), which appeared on stage and Adam and Pat took the ball from there.

Jason Desmond

What can I say? I’m a sucker for nifty launch gimmicks. smirk

chat

…and that is what ESPN’s Castrol Football Crazy Longest Pass is all about! It involves all of us (yes, including YOU way at the back) making the longest pass in Asia. Just record a scene of you kicking a football to someone else off-screen and upload it!

Adam Carruthers

The best videos will then be chosen and edited to make a seamless football pass throughout Asia! Imagine your kick going to someone in the Philippines and then to Japan etc etc – you’ll get the drift. I watched the promo commercial and it’s set to be an amazing campaign!

The ESPN people recorded us making football passes on stage and I had to do several takes coz I kept wanting to do something fancy but failed. T_T

hot girls

I’ll be getting the video after they’re done with post-production and I’ll upload it for you all to see what it’s like. It was a lot of fun to be part of the Castrol Football Crazy’s Longest Pass campaign!

CFC_Longest_Pass

In the meantime, why don’t you record a video of you doing the same, upload it and send it to cfclongestpass@espnstar.com with your full name and country details? Just use anything – even a phone cam would do, and if your entry is good enough, you’ll be featured on TV across ESPN Star Sports’ network as well as on the Castrol Football Crazy Facebook page. πŸ™‚

Patricia Sue-Lin Knudsen

You’ll basically be in a video featuring a never-ending football pass throughout Asia! Find out more and be a part of this campaign by surfing over to the Castrol Football Crazy Facebook page.

ESPN

Look ma! I’m on TV! πŸ˜€

KFC O.R. Chicken Chop with mushroom gravy

kfc

I passed by the newly relocated KFC at KLCC with Jeanie a few days ago. I haven’t eaten for 24 hours prior to this (we were down with a bug) and was quite keen to get started. I noticed they have a new promotion going on – the KFC O.R. Chicken Chop with mushroom gravy.

chicken chop
The latest version!

I remember having KFC’s O.R. Chicken Chop back in 2006 so I was keen to check out the new and improved version. We both ordered it and this seems to be a whole different incarnation. The platter of the good stuff came with a chicken chop, some potato wedges, sweet corn kernels and mushroom sauce served on the side.

kfc chicken chop plate
This is KFC’s ’06 varient – you can tell by the smaller photo – that was the standard size in my blog back then. πŸ™‚

Chicken chop is a uniquely Malaysian dish – created by Hainanese cooks back when the British ruled the lands. However, it has become a standard feature in a lot of places now. KFC’s variant is slightly better – it’s also de-boned so you can eat the entire drumstick (chicken chop is always made with a drumstick) but it’s battered and fried in the tradition of KFC’s Original Recipe.

kfc or chicken chop

The KFC O.R. Chicken Chop (circa 2011) is very crispy on the outside and retains the tender chicken juices on the inside. The have also improved on the mushroom sauce this time around. I like how it’s served on the side so you can decide how much you want on your chicken chop.

me

However, the best part about the KFC O.R. Chicken Chop is the addition of sweet corn kernels. I love sweet corn and this provides a whole new dimension to the dish – there’s a sweet component when you shovel some of the corn into your mouth and it goes very well with the chicken chop – a very nice touch!

chicken chop promo

The KFC O.R. Chicken Chop with mushroom gravy combo retails for RM 9.90 with all of the above and a drink of Mountain Dew. It was so good we finished everything except for the potato wedges (my stomach has shrunk during the 24 hours without food).

kfc chicken chop

The KFC O.R. Chicken Chop with mushroom gravy is a wonderful option when you pass by a KFC outlet the next time. It’s quite different from their 2006 incarnation and I’ve said it before and I’ll say it again…

manager

…it’s great comfort food! πŸ™‚

Garlic stuffed ikan bulus (silver whiting)

bulus

Bulus is a fish that has become a staple in our kitchen. It’s commonly called silver whiting (sillago sihama) and it’s a wee little fish. The largest ones are not much bigger than a sausage. It’s easy to cook (always a plus point) but relatively expensive at RM 19.90 per kg.

Damn, I’m starting to sound domesticated aren’t I? Prices of fish indeed…

ikan bulus

Anyway, I say relatively because there are a lot of other species of fish like catfish, kerisi, gelama etc which comes in under the RM 10 price point and this is double that. It comes up to about RM 1 per (small) fish. However, what bulus (silver whiting) has in its favor is that most of its weight is fish meat – there’s no large head or bones to take up excess weight.

silver whiting

The flesh of ikan bulus is also sweet and has an almost silky texture so it’s worth the price premium. πŸ™‚

whiting

Silver whiting is best served marinated and deep fried with corn flour. It’s also wise to ask the hypermarket people to descale and gut the fish so you don’t have to do it yourself.

Our marinate sauce:
Light soy sauce
McCormick Season-All salt
Heinz brown sauce

bulus marinate

Just marinate the bulus using the ingredients above (or change it depending on what you have in your kitchen cabinet) and sprinkle some finely chopped raw garlic on top. Leave this for about 30 minutes.

Anyway, have you noticed that all the garlic has disappeared in the photo below? No, we didn’t discard it, there’s a trick here that we use to make it taste better.

bulus corn flour

Stuff the raw chopped garlic into the (gutted) fish’s stomach right before you spoon the corn flour over the silver whiting. It’s a simple but neat touch that gives you a tasty surprise when you bite into it. πŸ™‚

We use Brown & Polson corn flour (the ones that come in a rusty hued can) to coat the bulus. This is a product that goes back ages. I remember seeing cans of this in my grandma’s kitchen. Heh!

frying fish

Slide the garlic stuffed fish into hot boiling oil and flip it once in a while. It only takes 3 minutes to cook due to the size and with that amount of cooking time, it’ll be crunchy enough to eat whole – bones, head and tail.

garlic stuffed ikan bulus

It’s delicious!

Gooey lady’s fingers with surimi

gooey ladyfingers with surimi

This is a recipe I remember eating a lot of during my first real relationship. My ex-girlfriend’s mother cooked this all the time and with a bit of effort I managed to replicate her recipe. I don’t eat a lot of vegetables but I like certain ones and this one is a hit. πŸ™‚

okra

Ladyfingers or okra is quite easy to work with – my parents usually just dunk it in hot water for a couple of minutes and eat it just like that. It’s very healthy.

However, this is a better tasting version that I picked up from an ex-girlfriend’s mom (who’s a great cook). It requires:

ladyfingers surimi

Lady’s fingers (okra)
Surimi (crab sticks)
Tomato sauce
Dark soy sauce
Brown sugar

sauce

What makes this slightly different is all in the sauce. This sauce is very delicious when used with lady’s fingers. You’ll want to mix tomato sauce and dark soy sauce in a 1:1 ratio. Pour another measure of brown sugar (2:1 to the existing sauce mix) on top to sweeten the entire thing.

Surimi is meant to be the β€œtreasure” beneath the bed of ladyfingers. Put it into boiling water and take it out after a few seconds. Surimi (crab sticks) cooks really fast so get ready to fish it out when it floats to the top (to me this means that it’s cooked, I could be mistaken). πŸ˜‰

cooking surimi ladyfingers

Put the lady fingers into the boiling pot after that and wait for about 2 minutes. A spatula would be useful in speed cooking – just press the okra down into the hot water. Ladyfingers also doesn’t take long to cook – you want this to be slightly firm and crunchy on the outside.

While the ladyfingers are cooking, put a bit of hot water into the sauce mixture to melt the brown sugar. I just used the closest available one – straight from the pot. You just need a TINY (a bit of an oxymoron to use caps to emphasize moderation) amount so just sprinkle a little from the spatula you use for the lady fingers.

slice ladyfingers

Take the lady fingers out, chop off the head, and slice it vertically using a very sharp knife – two slices down each one is optimal but if you come across a particularly small finger, just once slice would do. This releases the Gooey Stuff (TM) that’s so good about okra.

sumiri

Just arrange the sliced lady fingers on top of the bed of surimi and pour the sauce over it. It’s now ready to eat! πŸ˜€

arrange ladyfingers

This dish cools really fast so it’s best if you cook it last.

gooey ladyfingers

Serve immediately and savor the texture and tastes of the messy goo mixed with sauce and surimi and the occasional crunch of lady’s fingers. πŸ™‚

sixthseal.com featured in Property Buyer

property buyer

I’m in the May 2011 edition of Property Buyer thanks to Lainey bff! <3 property buyer huai bin

It’s a full spread interview about me, my blog and the place I stay (obviously, since it’s a property magazine). I’ve been meaning to write an updated About Me here but never really got around to doing it. Hmm…I guess this is a good place to condense certain bits for it.

property buyer sixthseal

Anyway, if you want to read the entire unedited verbal diarrhea I wrote for the article, it’s here in it’s 2,000 word plus glory. πŸ˜‰

ON HUAI BIN

I was born on Cheng Beng on 5th April 1981- I’m an Aries, through and through – it was quite unexpected as my parents were living in Kuching at the time and they had come to Sibu to do the traditional grave cleaning. I heard the only delivery clinic in town was closed so they had to wait until after the doctor finished with his Cheng Beng business before I could be delivered.

I spent the first 7 years of my childhood in Kuching, Sarawak before my dad was posted to Sibu. I started primary school here and continued until my parents applied for a New Zealand PR when I was 13. We did our first landing and it was the one of the best and last family vacations I remember as a kid – driving a campervan with another family to tour the North and South Islands of NZ for nearly a month.

It was decided that I was to be sent to Christchurch, New Zealand for my high school straight after I finished my PMR. I was only 15 when I went there and joined a Form Six class. My parents had hoped that I would effectively β€œjump” two years and enter university 2 years earlier than my peers. However, I picked subjects that were traditionally valued by Asians – chemistry, physics, calculus in the hopes of fulfilling my parents dream of having one engineer and one doctor as children (I have a sister).

Unfortunately, I didn’t do very well in my studies and was more interested in the freedom that being away from family afforded me instead. I hung out a lot, gained a love of travelling and a sense of adventure and got kicked out of high school – in that order.

I came back and went to Australia for college and university. I spent 4 years in Melbourne, first in college and then in Monash University, finally graduating with a Bachelor’s Degree in Computer Science. I wanted to stay on in Melbourne but I had a girlfriend back in KL so I came back and started working in KL.

I’ve always loved travelling since our family has a tradition of going on at least one annual family vacation since I started to walk. It was a lot of fun and sometimes my grandma came along and those were the best memories of my life. I also have a great sense of adventure and is completely okay with taking risks.

I’ve gone bungee jumping at the tender age of 13, took up skydiving and snowboarding in Melbourne when I was in university, went cliff diving in Ton Sai, Thailand. I love the adrenaline rush and I also like meeting new people and understanding their cultures.

I’ve been to a lot of different countries and lived in them for prolonged periods of time and I enjoy learning about local customs. I once went on a camping trip with a couple of Aussie friends where we hunted kangaroo and had its tail on a campfire.

I enjoy travelling solo as it allows me to actually get to meet new people and go places where I usually can’t if I’m travelling with a partner. I’ve spent long periods talking and walking along the narrow alleys of the Old Quarter in Hanoi, Vietnam and I went to Europe twice within a 6 month period.

The last time was early this year, when I spent almost a month there. I had already visited England, Wales, Amsterdam and the usual suspects previously so I decided to go on a lesser travelled path – Latvia and Georgia.

I decided on the two Baltic and post-Soviet states because not many people have gone there. I spent time in Georgia getting to know the people and the history behind Tbilisi and other states (like South Ossetia – which isn’t a very safe place to visit due to it’s propensity for insurgencies). It’s my passion to meet new people and travel around, despite not knowing the language, going where no man (or at least few) have trodden before.

ON HIS BLOG

I started blogging back in April 2002 – I was still in university in Melbourne then and decided it was a good way to let my friends see what I’m up to instead of emailing each of them individually. I was studying computer science so the first incarnation of sixthseal.com does not have a CMS per se but is updated via HTML (no CSS back then) code written manually.

I changed to Movable Type a few months after and only switched to WordPress recently. I started blogging about basically everything and anything I find fun. I think it was the first blog at the time which had daily updates with photos. I even had a webcam turned on 24/7 so that anyone who logs in can see a snapshot of my room or me every 5 minutes – yes, even when I sleep.

I wanted to experience all that Australia has to offer so I went travelling a lot and I attended a lot of events. I covered everything from the Melbourne Open tennis match to concerts. However, it was during one exhibition – SEXPO 2002 – a sex lifestyle exhibition that I realized the potential of my blog. I got an email from the organizers after I posted the coverage asking for my permission to link my post from their official sexpo.com.au website. They also wanted to give me a media pass for next year so I could gain access to the backstage and get many other privileges.

sixthseal.com is one of the longest running blogs in Malaysia – it has just reached it’s 9th anniversary on the 19th of April 2011. That’s 9 years of blogging almost every day! It has become a way of life to me and more than that – it has become an extension of myself, my most prized β€œpossession”. I have come to think of it as a β€œson”, a legacy that would carry on, hopefully forever.

I see a lot of new bloggers who are blogging for money but I strongly feel that’s the wrong way to go about it. I have thousands of unique visitors per day but even if I only had 2 visitors, I would still blog because I write for MYSELF and for the satisfaction it gives me.

It’s like a diary – a life journal where I can look back and see what I was doing at what year. I want to be able to show my children that too. In fact, I’ve already found myself doing that – if I can’t remember what date I did something or when something happened – the first thing I’ll do is to search my blog. πŸ™‚

ON HIS HOME

My home in Sibu is a nice two storey corner terrace that used to have a huge mango tree in the considerable yard. We had rambutan trees at the back too and as kids, I remember eagerly waiting for the season when it’ll fruit and we’ll eat it straight from the tree.

However, all the trees were cut down to make way for an extension – my family decided to renovate and paved over the side, turning some of it into a larger living room and some of it into a covered garage that could fit the 4 cars that we had if everyone was back home (Tip Top Garage Doors service provided).

The house belongs to my dad and we’ve lived in it for ever since I can remember. He owned it even when we were in Kuching but let one of our uncles live in it.

It’s a four bedroom house with a store room and a spare room at the first floor. We only live at the second floor – there’s a piano up there and me and my sister used to share a room until I was about 10 years old and our parents deemed it was time for us to sleep in different bedrooms.

I currently live in a 550sq ft studio apartment in Damansara Heights. It appealed to me because it came fully furnished and I was impressed by how much they could fit into that small space. There’s a full kitchen with fridge, a small hallway, a toilet, a glass shower unit and a small tub flanking a sink with vanity mirror and two glass cupboards.

The bedroom comes after the bathtub which is closed by sliding doors – there’s a double bed in there and a swivel TV cum bookshelf which connects to the living room with the sofa, coffee table and small writing desk. There’s even a tiny balcony where I can look out to nature!

I love how they use glass and how open everything is to make the place look bigger than it actually is. Everything is functional and every unit looks the same since it’s furnished by the developer!

However, it has never seemed like a home to me but rather a nice place to live for one. I’m now living with my girlfriend and space has become a bit of a premium but we can still manage…after I’ve made space for her considerable wardrobe. πŸ˜‰

There’s a lot of different between the place I’m renting in KL and my home in Sibu. I’ve never considered this studio home. Home is the warm feeling you get when you step into the house and that place is my bedroom in Sibu, Sarawak.
Sibu is also comparatively safe – the neighborhood I live in has a very low crime rate – and the neighbours all know and watch out for each other. There’s just a nice homely feel to living in Sibu.

I don’t know any of my neighbors in my studio in 10 Semantan (except for my ex-gf who used to live in one of the units a couple of doors down – she has since moved out) and although the security is good – you need a tag to enter the car park, to open the doors to each floor and to use the lift. The key card access system is great – you can only access your own floor, the top floor with the gym and the swimming pool, and the car park floors but not any other residential floors.

It would never be home to me as long as I’m renting though. I’m currently planning to purchase an apartment in the Mutiara Damansara area – it would need to have great security and facilities. I love to swim so a swimming pool is essential to the place I live. That’s part of the reason I prefer to live in a condo vs a landed property – the other one being of course, security. Unless you’re living in a gated community, a condominium would be more secure in KL, in my opinion.

I travel a lot and I would loath to come back and find my place burglarized. I’ve actually had this happen in Sibu – but we weren’t at home at the time. It wasn’t a pleasant experience to find your most treasured possession (notebook and external HDD) missing when you come home, I’ll tell you that.

Not to mention the fact that a stranger has rummaged around in your stuff. I ended up washing all of my clothes and found out that the burglar took some of my attire as well. He seems to be quite discerning one as he only took the labeled clothes.

That’s one option – I’m actually looking for a place that’s below RM 350,000 as a first place, if I don’t find it it Mutiara Damansara, I’ll look in other areas but I would prefer to live in Petaling Jaya with access to the SPRINT highway to get to KL easily. I would love to find a place with minimal traffic congestion, but that’s stretching it a bit too far in the Klang Valley, I reckon. πŸ˜‰

My dream home would be a landed property in Sibu – I don’t plan to live in KL forever – it would be a place for me to retire and raise my kids. I would like a place like the house of my youth – with a garden and lots of trees…and a swimming pool of course.

FAMOUS LAST WORDS

I believe being happy is the most important thing in life. It’s not about accumulating wealth, getting caught up in the rat race and having to juggle office politics with work. I like my freedom and I quit a nice paying full time job to pursue my dreams of becoming a travel writer. Maybe one day I’ll take up a traditional job again but if I do so, it has to be something I love – a travel host for example. You spend most of your life at work – it ought to be something you love doing, not something you do just for money, else you’ll end up with an empty life. I also have some side income and it helps keep food on the table – the image of a starving artist is romantic, but ultimately unrealistic. I believe that life is short and you should make full use of it – be happy, travel and get to know the world, and most importantly, believe in what you’re doing. I love my blog and you’ll continue to see what I’m doing on sixthseal.com πŸ™‚

ABC soup and the stone soup folk tale

abc soup recipe

ABC soup is basically a soup where you dunk in everything that’s available to make a clear broth soup. The traditional (if such a word can be used to describe this) method calls for:

abc soup vegetables

An onion (whole)
Carrots
Potatoes
Tomatoes

abc soup ingredients

I used to think that ABC soup is called that because it’s easy as 1-2-3 (or ABC) but I’ve been thinking about this old folk tale about the stone soup story. There are variants of this story but the one I heard is about this traveller who comes into a village hungry with nothing but a pot.

abc soup pot

He asks the villagers for some ingredients to put into the soup but no one wanted to part with anything. He then announces that he’s got a β€œmagical stone” that makes wonderful soup and proceeds to fill the pot with water and puts the stone inside. So, he’s sitting there, stirring what amounts to nothing but water when a curious villager comes over and asks if it’s done.

abc soup cook

The traveller says not yet, but it would help if someone had carrots to put in it. Enhances the flavor, the dude casually mentions. The villager grudgingly says that he might have some carrots at home and adds it to the hot water. This became a cascading effect as the villagers watched the traveller cook his soup – each one started contributing their own stuff – a bit of meat, some onions, tomatoes etc and lo and behold – it was the best soup they’ve ever tasted.

abc soup boil

There’s a moral in there somewhere but that’s not why I’m writing this post. Heh! ABC soup has become something of a staple in our cooking since it’s quite versatile and very easy to cook. You basically need onions (sliced in half), carrots (diced), potatoes (whole if you use the tiny ones) and tomatoes (sliced in half).

abc soup peel

Just use to golden rule:
PEEL the stuff that needs peeling
SLICE the stuff that needs slicing
DICE the stuff that needs dicing

abc soup

You bring a pot of water to boil, add some salt to taste and dunk everything in. Allow this to simmer for 30 minutes or so and it’s ready to eat!

abc soup heat

The best thing about this is that even if you can’t finish it you can still eat (we use more ingredients than soup) it in the middle of the night. There’s this thermos like thing (except it’s much bigger) that we use to keep it warm.

abc soup leftover

I can just scoop some out and eat it at 3 am in the morning if I’m hungry. ABC soup is easy to cook and infinitely customizable – we’ve put leftover minced meat inside too, it goes very well with just about anything. It’s really healthy compared to the other stuff I eat too. πŸ™‚

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