Sunday, October 21, 2012

Cats


Amos
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.


Aning
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.


Pocot
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)