Sunday, October 21, 2012


F5.0 | 1/40s | ISO 400
Amos is the oldest stray cat living in my apartment complex. I been staying in my apartment for the past 4 years and he is very one elusive cat to find during my early years here. A beautiful cat in his heydays and very territorial too. Nowadays, once a while Amos will to my front door for food. We always prepare some for him on daily basis even if we don't know when he will be coming.

F5.6 | 1/40s | ISO 400
Aning is the new kid on the block. My daughter's good friend as Aning will accompany her almost every morning while my daughter waiting for her school bus. Don't know where did Aning came from but definitely a gorgeous one. Sooner or later he will mark his stamp as the boss once as Amos isn't getting younger.

F5.6 | 1/60s | ISO 400
Pocot is currently pregnant with her first pregnancy. Almost everyday will follow us coming up to our apartment via lift every time she met us. We are a bit worry what will happen to her kittens once they are born. I was hoping that I could find someone who are willing to adopt her kittens later and snip snip Pocot once she no longer with her kittens. Damage control for everyone I hope.

Tuesday, October 9, 2012

Street Photography: The Invisible Man

The Invisible Man
F5.0 | 1/100s | ISO 200

I was going through my old photos collections for the past 2-3 years ago and I found this one which a bit compelling for me to share. This photo was taken on beautiful Christmas morning of 2009 in front of St. John Cathedral in Kuala Lumpur. Weekends after weekends, this church will always become a good spot for beggars, petty traders or parishioners to meet and mingle. Peoples from all walks of life, different backgrounds, races and countries were hand in hand cherishing this beautiful event in Christianity calender. As I was waiting for my family to come out from the church, I manage to take a few snap of the morning atmospheric and situation outside. There are few beggars and petty traders trying to getting the most of the joyous occasion but this man, I called The Invisible Man were in front of the main entrance of the church catches my attention the most. As I was sitting there for the next 10 minutes, I captured the same facial looks and reactions of the church goers in front of him. Nobody would even looked at him or have a glance at him. I took about 5-10 photos of the situations and compare each ones with all the same looks. I am not trying to be cynical or what, but what really amazed me is that how we are behaving as such even in front of the house of God.  

Friday, October 5, 2012

Food Photography

Carrot Cake
F5.6 | 1/250s | ISO 200

Carrot cake is a cake which contains carrots. It is mixed with batter. The carrot softens in the cooking process, and the cake usually has a soft, dense texture. The carrots themselves enhance the flavor, texture, and appearance of the cake. In Singapore, carrot cake refers to the local version of turnip cake, a fried dish made with daikon. Carrot cake closely resembles a quick bread in method of preparation (all the wet ingredients, such as the eggs and sugar, are mixed, all the dry ingredients are mixed, and the wet are then added to the dry) and final consistency (which is usually denser than a traditional cake and has a coarser crumb).

Many carrot cake recipes include optional ingredients, such as nuts, raisin, pineapple, or coconut. The most common icing on carrot cake is a cream cheese icing (icing sugar, butter and cream cheese). Carrot cake may be eaten plain, but it is commonly either glazed or topped with white icing or cream cheese icing and walnuts, usually chopped. It is often coated with icing or marzipan made to look like carrots. Carrot cake is popular in loaf, sheet cake and cupcake form, and (in the United Kingdom as well as North America) can be found pre packaged at grocery stores, and fresh at bakeries. Some carrot cakes are even layered. Carrots have been used in sweet cakes since the medieval period, during which time sweeteners were scarce and expensive, while carrots, which contain more sugar than any other vegetable besides the sugar beet, were much easier to come by and were used to make sweet desserts. The origins of carrot cake are disputed but it is thought to have first arisen from the Picascio family, who are of Italian descent. . The popularity of carrot cake was probably revived in Britain because of rationing during the Second World War.

Carrot cakes first became commonly available in restaurants and cafeterias in the United States in the early 1960s. They were at first a novelty item, but people liked them so much that carrot cake became standard dessert fare. In 2005, the American-based Food Network listed carrot cake, with its cream-cheese icing, as number five of the top five fad foods of the 1970s. Carrot cake is often referred to as Passion cake. Carrot cake was voted as the favorite cake in the United Kingdom, according to a survey in the Radio Times in 2011. Another story indicates that following WWII there was a glut of canned carrots in the U.S.. A business man named George C. Page hired master Bakers to find uses for the cans of carrots. He somehow promoted the idea of carrot cake to help create a demand for the product. 

Source Wikipedia

I always like my wife's version of the carrot cake as she likes to improvise against what ever ingredient available to her. For me, she always "custom" made it for me (I don't need high level of sugar in me) will always make me wanting it more and more again for my tea time. This version she topped it in vanilla frosting and some will use other material just sweeten it up. There are plenty of blogs or sites providing the recipe and versions out there. So feel free to google it. Enjoy!

Monday, October 1, 2012

Food Photography

Fried Rice Ala Sarawak
F5.6 | 1/250s | ISO 100

There are plenty of ways to prepared this wonderful fried rice depending on which region your are from especially in South East Asia. Each region will have its own signature fried rice that can be modified, improvise, blend with culture or local flavor. Simple preparation including stir with cooking oil or margarine, some sweet soy sauce, garlic, chili, tamarind and compliment by eggs, chicken or prawns. Then the fried rice will be garnished or supplemented by other dishes like satay, acar (local pickling), beef, chicken or fish and many more hence it would add variety to the fried rice name  in it. My favorite would be fried rice with salted fish which is also popular in the South East Asia region. In Malaysia, fried rice commonly available in stalls or warungs, restaurants, night hawkers or hotels. 

In Sarawak, there is another local fried rice called Nasik Aruk. Its a local Malay traditional fried rice and prepared slightly different from ordinary fried rice. Nasik Aruk does not use any oil to fry the rice. The ingredients are garlic, onion and anchovies, fried to perfection with very little oil and then the rice in. The rice then fried slightly longer time for the smokey or slightly-burnt taste to absorb into the rice, making the its unique flavor. The fried rice in the photo has been improvise to cater the local flavor or taste but yet still very delicious meal to me. 

Common variety of fried rice available here.

More info about Fried rice or Nasi Goreng (here) 

Sunday, September 30, 2012

Our latest family member...

F5.0 | 1/30s | ISO 200 

A stray kitten lost its way up to our home (we live on 13th floor apartment) on Monday afternoon last week. We named him Tuah or Lucky as we feel very lucky to have Tuah as our latest family members. Now, he adopting very well with our the rest of our 9 cats. Love to sleep in hidden areas of our home, maybe still traumatise by his ordeal in the past as we can see plenty of healed scars on his body. Thank you God for showing him to us. 

Thursday, September 27, 2012

Food Photography

Fettuccine Alfredo With Shrimp & Broccoli
F6.3 | 1/250s | ISO 200

Fettuccine Alfredo is a pasta dish made from fettuccine pasta tossed with Parmesan cheese and butter. As the cheese melts, it emulsifies the liquids to form a smooth and rich coating on the pasta. It was named by an Italian restaurateur, Alfredo Di Lelio, at his first restaurant Alfredo on the Via della Scrofa in Rome in 1914. Though pasta with butter and cheese—"fettuccine in bianco" or "fettuccine burro e parmigiano"—is common, the name "fettuccine Alfredo" is rarely used in Italy. In US cuisine it is sometimes mixed with other ingredients such as broccoli, parsley, cream, garlic, shrimp, or chicken. 

There are many modifications to the basic fettuccine Alfredo which are used to lower the cost. Cream may be added to the butter. Less expensive cheeses, such as U.S.-made Parmesan cheese, an imitation of Parmigiano-Reggiano, are often used; the cheese is sometimes mixed with flour as a thickener. Thickening can also be achieved by mixing the sauce with a small amount of roux (flour and liquid butter or olive oil) as the liquid reaches boiling.

Occasionally, other cheeses such as asiago and romano may be added to alter the flavor. Other types of pasta are sometimes used. To make it a single-dish meal, chicken and vegetables, such as peas, are often served on top. Another variation uses egg in combination with cream, butter and cheese.

Source Wikipedia

You can read information about the history of Alfredo Di Lelio legacy and his generations. (Here)

Wednesday, September 26, 2012

My favorite mistake...

Mistake 1
F25.0 | 25.0s | ISO 800

As a beginner in photography, nothing more pleasing when I thought that I manage to to take a good photo especially in my situation like above. I did every new fellow in photography, get a tripod (mine is cheap but new from Cash Converter) and attached a camera then set it manual to F25.0| 25s| ISO 800. Wolla!!!...I thought I nailed till I post it in Facebook learning photography group that indirectly giving out tips or lessons to photographer wannabe like me. According to them, I do not need to cranked my ISO up to 800 but ideally should be between 100-200, then my aperture   should be between F8-F16 so that I won't get too much glared on the tip of my Petronas Twin Towers. So I took that as a really good advice but they also told that I need to shoot during the Golden Hours that is dusk or dawn. Ok, that is all I need to re shoot another photo like this in the same spot. So here come my mistake number 2.

Mistake 2
F11.0 | 5.0s | ISO 200

Well in this photo, things looking good (I guess), I waited from 6.45pm and took few snaps, some adjustments, framing re framing, set my camera with the right set up and tested a from a few settings and then came that golden hours but yet I still I can't seems to get it right. My twin towers look very over-expose because of long shutter speed. Little that I realized that my golden hours is up! My favorite mistake is that I should  reduce my f-stop about to 2 f-stops in order to reduce the OE on the towers. Duuhhhhh!!!

As from now on, I will try to post a few landscape theme photo and being beginner myself I know there are plenty of things to learn. I hope each photo improve slightly then the previous uploads. Keep my finger crossed, keep learning and just keep on learning that it will turn out to be satisfactory if not better.

Tuesday, September 25, 2012

Food Photography

Chicken Pizza
F8.0 | 1/250s | ISO 200

Pizza is an oven-baked, flat, round bread typically topped with a tomato sauce, cheese and various toppings. Originally invented in Naples, Italy, the dish has since become popular in many parts of the world. An establishment that makes and sells pizzas is called a "pizzeria". The bottom of the pizza, called the "crust", may vary widely according to style thin as in a typical hand-tossed pizza or Roman pizza, or thick as in a typical pan pizza or Chicago style pizza. It is traditionally plain, but may also be seasoned with garlic or herbs, or stuffed with cheese.

In restaurants, pizza can be baked in an oven with stone bricks above the heat source, an electric deck oven, a conveyor belt oven or, in the case of more expensive restaurants, a wood- or coal-fired brick oven. On deck ovens, the pizza can be slid into the oven on a long paddle, called a peel, and baked directly on the hot bricks or baked on a screen (a round metal grate, typically aluminum). When made at home, it can be baked on a pizza stone in a regular oven to reproduce the effect of a brick oven. Another option is grilled pizza, in which the crust is baked directly on a barbecue grill. Greek pizza, like Chicago style pizza, is baked in a pan rather than directly on the bricks of the pizza oven.

Source Wikipedia

P/s 7 types of pizza from around the world (here)

Food Photography

Cream of Chicken Mushroom Soup with Garlic Bread
F5.3 | 1/250s | ISO 200

Soup is a generally warm food that is made by combining ingredients such as meat and vegetables with stock, juice, water, or another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth. Traditionally, soups are classified into two main groups: clear soups and thick soups. The established French classifications of clear soups are bouillon and consommé. Thick soups are classified depending upon the type of thickening agent used: purées are vegetable soups thickened with starch; bisques are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and veloutés are thickened with eggs, butter, and cream. Other ingredients commonly used to thicken soups and broths include rice, lentils, flour, and grains; many popular soups also include carrots and potatoes. Soups are similar to stews, and in some cases there may not be a clear distinction between the two; however, soups generally have more liquid than stews.

Garlic bread consists of bread topped with garlic and olive oil or butter. It is then either grilled or broiled until toasted, or baked in an oven. It is typically made using a baguette which is partially sliced downwards, allowing the condiments to soak into the loaf while keeping it in one piece. The bread is then stuffed through the cuts with oil and minced garlic before baking. Alternatively, butter and garlic powder are used, or the bread is cut into separate slices which are individually garnished. Some variants are topped with a variety of cheeses, often mozzarella, Cheddar or feta. Some restaurants use clarified butter in place of olive oil. 

Monday, September 24, 2012

Food Photography

Fried Laksa
F5.3 | 1/250s | ISO 200

At first glance it looks like just a ordinary fried noodles. Due to my ignorance, I only thought laksa in Malaysia only comes in 2 type, curry laksa or asam laksa. Curry laksa is a coconut curry soup with noodles, while asam laksa is a sour fish soup with noodles. Thick rice noodles also known as laksa noodles are most commonly used, although thin rice vermicelli (bee hoon or mee hoon) are also common and some variants use other types. Each states in Malaysia has its own trademark laksa too. Fried laksa nowadays may variant from the types of ingredients depending on personal preference but the laksa noodles are compulsary otherwise you don't call it Fried Laksa...right?

Sunday, September 23, 2012

Food Photography

F5.0 | 1/13s | ISO 400

The scone is a small British quick bread, traditionally hailing from Scotland. They are usually made of wheat, barley or oatmeal, with baking powder as leavening agent. The scone is a basic component of the cream tea or Devonshire tea. It is generally speaking similar to but different from  both tea cake and currant bun. The original scone was round and flat, usually the size of a medium size plate. It was made with unleavened oats and baked on a griddle, then cut into triangle-like quadrants for serving. Today, many would call the large round cake a bannock, and call the quadrants scones. In Scotland, the words are often used interchangeably. 

British scones are often lightly sweetened, but may also be savoury. They frequently include raisins, currants, cheese or dates. In Scotland and Ulster, savoury varieties of scone include soda scones, also known as soda farls, and potato scones, normally known as tattie scones, which resemble small, thin savoury pancakes made with potato flour. Potato scones are most commonly served fried in a full Scottish breakfast or an Ulster fry. The griddle scone (or "girdle scone" in Scots) is a variety of scone which is fried rather than baked. This usage is also common in New Zealand where scones, of all varieties, form an important part of the traditional cuisine.

Other common varieties include the dropped scone, or drop scone, like a pancake, after the method of dropping the batter onto the griddle or frying pan to cook it, and the lemonade scone, which is made with lemonade and cream instead of butter and milk. Also, there is the fruit scone or fruited scone, which contains currants, sultanas, peel and glace cherries, which is just like a plain round scone with the fruit kneaded into the dough. In some countries one may also encounter savoury varieties of scone which may contain or be topped with combinations of cheese, onion, bacon and etc.

Source Wikipedia

Saturday, September 22, 2012


F16.0 | 1/250s | ISO 200

Petang tadi dah rancang nak ke taman Tasik Titiwangsa untuk berlatih ambik gambar lanskap tapi tiba-tiba hujan yang amat lebat telah membataskan pergerakan aku. Last-last kasut akulah yang menjadi mangsa latihan amali aku belajar strobist. Selepas 107 snap, puluhan adjustment 2 flash SB600 untuk dapat result yang dikehendaki (kononnya) akhirnya aku pasrah dengan result ni. Tak tau lah dari segi tekniknya betul ke, exposurenya, shutternya atau ISO tapi ni lah yang ada. Lagipun gambar ni aku dah photoshopkan sikit pakai CS5 untuk menyedapkan mata aku menengoknya. So, kalau ada yang tau apa bende nye yang tak betul sila-sila lah komen...terima kasih in advance dulu kalau ada yang tersudi komen.

Friday, September 21, 2012

Food Photography

Spicy Brown Squid Sambal
F5.0 | 1/250s | ISO 200 

Nothing much to say about this favorite dishes of mine. Really goes well with simple plain white rice and some vegetable for lunch or dinner. I do love it too when supplement my morning Nasi Lemak and thick black coffee. Don't know much about the recipe or how to prepare because that would be my wife's department but every time she cooked it well with the right spicy and texture tastes. Bravo!

Wednesday, September 19, 2012

Food Photography

Broccoli Mushroom Mixed Vegetables 

Chicken Curry

 Fried Noodles Mamak's Style

 Deep Fried Cheese Spring Rolls

Quail's Egg Sambal

Monday, September 17, 2012

The Second National Monument

The first monument was later replaced with the National Monument (Tugu Negara), an idea mooted by Malaysia's 1st Prime Minister YAB Tunku Abdul Rahman and was commissioned in 1963. Tunku Abdul Rahman had the inspiration for the monument when he saw the USMC War Memorial statue during his visit the United States in October 1960. He then personally met Felix de Weldon for a favour to design the monument. De Weldon was later conferred with the title Tan Sri, the Malaysian equivalent of a high ranking knighthood. The huge tall bronze figures of soldiers standing and supporting their fallen comrades, which is opposite Lake Garden is regarded as the largest bronze monument grouping in the world. The National Monument was completed and officially opened on 8th February 1966 by the Yang Di Pertuan Agong of Malaysia (HRH King of Malaysia). It was proclaimed a memorial park dedicated to the 11,000 peoples who died during the 12 year Malayan Emergency (1948-1960). Thereafter, a wreath laying ceremony takes place at the monument every July 31st on Warriors Day. Every day at dawn, a soldier raises the national flag and lowers it at dusk.

Source Wikipedia

Sunday, September 16, 2012

The First National Monument

The original national monument was not the one in the form of human figures but was a cenotaph that was situated in the middle of a roundabout. The British administration set up the first monument, a 10 meter flat grass-covered ground to commemorate the wars and honour the fallen heroes from WW1, WW2 and the Malayan Emergency. It was moved to the present site during the construction of a flyover in 1964 connecting Jalan Sultan Hishamuddin and the Parlimen roundabout. Therefore the original name for Jalan Tugu, where the National Monument is currently situated, was Cenotaph Road.

On the monument, it is written "To Our Glorious Dead with dates of the WW1 (1914-1918), WW2 (1939-1945) and the Emergency (1948-1960)".

Source : Wikipedia

Saturday, September 15, 2012

Food Photography

Semperit susu

I am back with my food photography experiment again after few months. I tried plenty of time to play with the lighting and angles until I am satisfied with the results. Nothing much to impress but just my own personal satisfaction though I know that this is not as a good result if the pro photographer would have done it but an achievement for myself when I finally have started taking food photos again after a while.

Sunday, September 9, 2012

Petronas Twin Towers (Part 1)

Petronas Twin Towers use to be the tallest building in the world until 2004 when Taipei 101 emerged as the new tallest building. Though no longer be the tallest but still become one of Kuala Lumpur's iconic building and also one of the most photographed apart from Sultan Abdul Samad building complex. The twin towers complex also consist of KLCC park, Suria KLCC retail mall and double decker sky bridge on its 41and 42 floor. The complex also house Malaysian Philharmonic Orchestra and nearby convention center. Tower 1 is fully occupied by Petronas and Tower 2 tenanted by some top Forbes/Fortune company such as Boeing, Microsoft, IBM and also Malaysian's Khazanah Nasional. 

Monday, September 3, 2012

Himpunan Janji Ditepati Sempena Hari Kemerdekaan Ke-55

Bukit Jalil 2

Himpunan Janji Ditepati sempena Hari Kemerdekaan Ke-55 di Stadium Nasional Bukit Jalil telah diadakan pada 31 Ogos lalu. Dianggarkan lebih 100 ribu orang hadir (termasuk yang dikerah/diarah/dibayar) bagi memeriahkan acara tersebut. (Kononnya) Dua rekod pencapaian di dalam Malaysia Book of Records telah dicipta iaitu tweet terbanyak dalam masa sejam dan juga dikir barat teramai memecahkan rekod lama iaitu 5000 org sebelum ini. Acara ini juga mengiktiraf dan memberi penghargaan kepada beberapa ikon di dalam bidang tertentu seperti Datuk Lee Chong Wei, Datuk Nicole David, Pandeleela Rinong serta Yuna. Acara ini juga diserikan dengan persembahan artis-artis terkenal tanahair di pentas utama dan di 2 pentas persembahan di luar stadium.

Monday, May 28, 2012

Food Photography

Bubur Kacang

Pecan Afgan Cookies

Here's another set of photo about food over the weekend. The cookies tastes great and the bubur kacang very good for nice cozy Sunday afternoon while watching tv. Love the bubur kacang either serve chill or hot.

Friday, May 25, 2012

Why are we still easily get conned…

images (1)

The Star highlighted “Rich widow conned of 5 million”(read here) of has become a major talk of most “cakap kosong” over teh tarik at any Mamak stalls or Kopitiam this week apart from Lee Chong Wei injury or Ambiga’s retaliation aftermath Bersih 3.0. I personally feel bad about her losing her wealth so easily and I am wondering now how she copping with her loses or what was on her mind at this moment. Mentally I believe she must have been thru a tremendous pressure on how could this happened to her. Maybe I cannot presume or making assumption but partly I believe she was a target of highly skilled con team that has done plenty of preps or research on her. Most of scams or con jobs targeting lonely women, greed or naivety thus making most of Malaysian women are easy target to fall for these type of scams or con jobs.
Sometimes lonely women plus naivety will be a very easy prey to these type scam as many were reported. I personally ever heard these stories that really happened in my own circle of people due to loneliness plus stupidity (should I rephrase naivety) and obsessed about marrying wealthy Ang Moh like those Cinderella type of real life fairytale. These dumbass women used to be from straight narrow minded looking for decent life suddenly become alive, cheerful and cocky once their Facebook new acquaintance confess their love destiny. With the promises of plenty of gifts, the stars, the moon or $$$ these dumbass women start melting or cair (Malay terms for passionate love) and willing to do anything for her love. From little things to life planning has everything got to do with Ang Moh life styles, food, home décor after these women started to live in the dreamland.
Then this become trickier once the so called Ang Moh having so called problem as he is about to come to visit his dream girl. Passport problem lah, money not in lah, business venture problem lah, bla bla bla but like I said once these dumbass women cair, nothing can change their or stop them to meet their dream prince Ang Moh. Some of these women will do anything and as usually money will be the best remedy to cure all the love destiny. I do understand that the women sometimes resort to borrowing money from relatives, selling off their properties, drain out their life saving and some succumbs to stealing just to fulfill the need of love.
On contrary, I do personally amaze on how these con artist work. These people really put an effort driven by money and greed just to get what they want. They would spend time and effort chatting online, smooth talking, mooching or sweet talk just to get these women melting on their feet. Perhaps I should learn a lesson or two on how to sweet talk my wife from them. By the end of the day, why must these happen to our society? Didn’t we ever learned from the stories before this or sniffed that it’s a scam after all? Even our life did not become as we dreamt it would be, we should be grateful and live to the fullest as we should deserve. Happiness sometimes does not mean by having big home, premium cars, designers goods but with little bit of faith, always grateful and felt blessed surrounded by true friends and family yet will do too. I believe any religion in the world do agree with me, thru faith one can found happiness. If that you looking in life then start open our hearts and believe in it…. 
Anything about scam/con jobs here and also read here.

Wednesday, May 23, 2012

Food photography

Pineapple Tart
Another experiment using 2 flash for my food photography. A simple symbiotic arrangement with my wife as she cook or baked, I will do the photography for her and also enjoy her final results…

Saturday, May 5, 2012

Food Photography….Beginners Shot


Chocolate Brownies Walnut

beef lasagna

Food photography is something new to me to experiment.  So here are some of the end result of it.

Menteri dan kameranya

Saya berada di Gua Musang, Kelantan pagi semalam sempena majlis perasmian Karnival 1Malaysia yang dirasmikan oleh YAB Perdana Menteri. Ketika ucapan perasmian YAB Perdana Menteri, saya tertarik dengan gelagat YB Menteri KPKK dengan kameranya. Saya ‘collage’kan 4 shot beliau dengan kameranya ketika berada di pentas semasa PM berucap. Setiap acara yang melibatkan ramai orang YB Menteri KPKK pasti tak akan melepaskan peluangnya untuk mengambil gambar dari POVnya. 

Friday, April 20, 2012

The Angry Birds…

angry birds

Thanks to Youtube, I can learn to shoot photo like this of which is an average photo to me but with a learning technique consist of low key lighting and etc,ect…

Friday, April 13, 2012


memel potrait 8

Portrait of my reluctant model. She busy with her homework when I technically command her to pose for me. It took me quite a while to have a nice simple shot.
Nikon D200|f2.5|1/400s|ISO400 with 2 flash .

Thursday, April 12, 2012