Sunday, September 30, 2012

Our latest family member...


Tuah
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


Scone
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

Kasut


Kasut
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.