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Sunday, December 2, 2012

Canon 24



I saw an ambulance stopped near my house,
and the neighbours spread into a crowd.
I was away in school,
and they didn’t tell me the truth.

I keep holding strong,
knowing the worst yet to be.
I keep holding it,
because I know it won’t be too long.

It is now December,
as if I’m back to the olden days,
It is hard to forget,
that I’m a poker player.

She could be in her kitchen,
making her own secret lemonade.
She could be combing her hair,
and ready for a shopping spree,
unaware of my ill story to be told.

The words that I couldn’t say,
I couldn’t breathe in a hot summer air.
The facts that I wish she knew,
just as rare as her sweet lemon dew.

Days after days,
words and stanzas along my way.
Years after years,
wander sorrow yet to be shared.

Friday, November 23, 2012

Dr. Lo Case #07


我聽到雷聲不斷,已不是綿綿細雨。
走在長廊上,狂風都從所有的細縫穿梭進來。
發出來一陣陣怪風聲,仿佛一群群充滿怨恨的靈在呼喚著。

我推開稍微掀開的門。
“你好,Prof. Babaret。。。” 我不好意思的向他問好。
“喲! 你來啦?快來看看我發現了什麼?!”

果然,蠱咒的玩意兒全忘了。這回又從名畫《蒙娜麗莎》發現了一點線索。
隨後他發表了很多理論,陰謀論等等。比如,畫中人手的姿勢是一種密碼的暗示,帶有特別意義;把畫倒反或觀察鏡子倒影,可以看到一些隱藏的線索。

“我說,博士,這可能是巧合。畫是死的,我們要給它個怎麼反射對折都可以對號入座。依我看,這幅畫和其他達文西的作品也差不多。” 我嘗試反駁著。
“畫中人一定是一個意義重大的人物,背後一定有很多秘密。。。”  他回道。
“根據正史,她只不過是個貴婦,委託達文西替她畫的肖像畫。。。”
輪到他反駁,說道:“如果是一個普通到不行的肖像畫為什麼需要4年時間完成呢?”
“哈~你不知道藝術家的怪風格嗎?他喜歡花十年去完成一個普通的畫像就花十年,搞不好當初畫到一半,那貴婦突然塌訂然後就放著不管,等到心血來潮才繼續完成它,這樣也說不定呢!”
“。。。。。。。。” 終於他無言了。
接著他打了一個下台詞:“哼,你根本不會欣賞這些藝術品背後的秘密嘛。。。”
 我聳一聳肩膀轉個話題也給他好下台的說:“Well, 或許吧。那我下次再把蠱咒的資料給你,我有點事要辦,那告辭了。”

蒙娜麗莎,她一定覺得很納悶:“我只是一名不知名的村姑,後世的人們何以對我如此著迷?”
達文西更納悶:“我只是心血來潮,所以故意把這一幅不值得一提的肖像畫畫得很美,後世的人們何以大驚小怪?”

或許,一件藝術品要給它披上薄薄的神秘面紗,讓人看不清它背後的來龍去脈,擁有一些似是而非的傳說,這樣才引人入勝,流芳百世。

如果當初達文西很明確的告訴大家這是一位村姑的肖像,只花那四個小時完成。我想就算手法再精美,如今也不會紅偏全世界成為家喻戶曉的名畫。

我想真正會欣賞的人,不管你有什麼很壯觀的背景,秘密又或者根本是個村姑,沒什麼引人入勝的背景統統赤裸裸的展現出來後,他始終還是會欣賞著你的美,並沒有絲毫退意。

 盧浮宮外的雷雨繼續升溫中,這風暴可以保證三個月後的雨季過了,帶來一個充滿陽光的未來嗎?



Thursday, November 15, 2012

Dr. Lo Case #06



今天一大早下起綿綿細雨。
這種細雨最可愛的地方,就是看似不大,卻可以讓你濕透整身。
倥傯之中,我躲進了浮羅宮。
整理了一下濕透的外套,然後放眼看去大廳。
不見任何人影才猛然發現今天是星期二。

外面下著雨,隆隆地加上幾道雷聲,便知這場是一場長命雨。

看來要趕也趕不到哪裡去了,走進了阿婆羅宮,一面踱步,一面走馬看花。
忽然看見了紫羅蘭夫人在那長廊的角落,風騷地品茶。

“原來妳還在這?”   從不問候她的我直接放話。 
“哼~ 我不在這,會在哪啊?”  她不削地回道。 
“哦,我以為妳會耐不住寂寞,找你的菲德力伯爵。” 
“呵呵呵~客套話少來啦,我在這裡待了400多年,正確年份我都快忘了,寂寞還是寂寞嗎?哈哈哈~”   
我呆了一下不知給什麼反應她好,她接著說:“你是來找Prof. Babaret吧?他在徐利殿底層工作室,你自便吧~!”   她態度總是那麼處之泰然與豁達。

過後我愣了一下,我竟然把那位煩人教授委託我的事情忘得一干二淨。
這位教授是專為浮羅宮裡的古董做背景鑑定,一位嚴重陰謀論者,每次發現了一點蛛絲馬跡就起哄到不得了。

上次他發現了一件史前雲南部落祭司的法器,含有微量放射性物體。
他假設那是蠱咒的始祖,便委託我找尋更多關於東南亞地區降頭與巫術相關的資料,我切底的忘了。
不過沒關係,我想他應該被更新的發現吸引,然後也把這蠱咒玩意兒給忘了,經常如此。

反正不來都來了,我苦笑著向紫羅蘭夫人點點頭,示意要離開阿婆羅宮。
走在長廊上,只有我一個人的身影,思緒卻可以很繁華。
400年,到底是多久的一段時間,足以忘記前世今生,愛恨情仇?
還是會逐漸地對過往的記憶更有領悟?


Sunday, November 11, 2012

Stir-fried Spicy Pork Belly and Kimchee 제육(김치)볶음


If you got some old kimchee in fridge, it's the best time to cook this, because the old kimchee are too sour to be eaten directly, I always do this when I got some left over old kimchee. Ingredients are simple, preparations are simple too, and it warm not only your stomach but also your heart during the raining and cold season. = )

Ingredients:
  • 250g Pork belly
  • 150g Old kimchee
  • 1 Medium size Onion
  • Roasted sesame seeds (optional, for garnish)

Seasoning for pork belly:
  • 2-3 tbs Korean spicy chilli paste (gochujang)
  • 1 ts Fine chili powder 
  • 1-2 tbs Soy sauce
  • 2 tbs Minced garlic
  • 2 tbs Ginger juice
  • 2 tbs Chopped green onion
  • 2 ts Roasted sesame seeds
  • 2 ts Sesame oil
  • pepper powder to taste
This way: 
  1. Cut pork belly into thin slice, about 0.3cm, and marinate with the pork belly seasoning for at least 1 hour.
  2. Cut kimchee into bite size. Cut onion into strips.
  3. Heat up the pan with some oil, stir fry the onion and kimchee.
  4. Add the marinated pork belly into the pan and stir fry until it get soften and a little dried up.
  5. You can add a little salt and pepper but usually it is salty enough.
  6. Garnish with roasted sesame seeds and ready to serve.
Tips:
  • You can use normal kimchee, here I use old kimchee is because I like it turned out a little sour
  • You can add some other vegan ingredients, such as carrot and enoki mushroom when stir frying
  • You can also prepare some boiled-cook bean curd aside to serve with the dish = )

Monday, September 24, 2012

Canon 23




Every day I wake up,
ashes filled the air.
Every single moment,
I will be your spare.

You will be the driver,
my dangerous driver.
I'll be your passenger,
your addictive passenger.

Catch your red lion soon,
we all are doomed,
I'll keep myself silent with gloom,
and salting with my wound.

 It was like a drug,
when you hug me from the back.
It was like a drug,
when I kissed your forehead,
now you leave me high behind.

Right, we were all new here,
getting crazy got our feet bare.
Electric bubbles lighting so pretty,
she told me:"Don't cry about it, honey,

They love your body not your soul,
that they'll find it when everyone gets too old."
Be prepared get ready of her apocalypse,
anticipate or annihilate, check your list.


Thursday, April 19, 2012

The Dead Crow


He saw a dead crow
in a drain
near the Post Office,
He saw an old man
gasping for air
And a baby barely able to breathe
In a crowded morning clinic
This land is so rich
Why should we suffer like this?

I want clean air
For my grandchildren
I want the damned fools
To leave the forest alone,
I want the trees to grow,
The rivers run free
And the earth covered with grass.
Let the politicians plan how
we may live with dignity
Now and always

by Samad Said

Friday, January 27, 2012

Canon 22



I build the wall,
to defense your call.
I strike the piano,
with my favorite Alejandro.

Ops, I strike the wrong key,
drop my cash couldn’t be.
Ops, you are appealing so fresh,
pardon me, I got to make a dash.

Glamor flesh, twisting dance,
I’m dying to see you dance.
Glamor flesh, appealing fresh,
wish to play your tricks with ash.

Ah, being rational,
conquered by desire.
I kiss the roses thorn,
bleed to wash my sin,
and bleed into your skin.

Then, it tinted your chest,
your face was shrouded by patch,
Roses red, it tinted your chest,
can’t escape, faded into little ash.
  
Not that I’m stubborn,
Not that I’m surrendering,
I just cry in my sanctuary,
I just cry over my destiny.

Sunday, January 22, 2012

Home Made PanMee 自製板面




I realized that there has been a lot of restaurant opened for selling Pan Mee, almost everywhere around the town. It reminds me when I was a child, we used to have this delicious Pan Mee in Kepong market, which is the pan mee are traditionally made, tear with hand, piece by piece, and the texture is really tasty and chewy.

But nowadays, seldom I could find a store or restaurant is selling that kind of Pan Mee, most of them are using the grinding tool to make the dough in different size and  shape of noodles.

anyway I still prefer the very old school kind of Pan Mee, so here it is, my very own yet well known recipe.

Stock ingredient:
  • anchovies
  • oil
  • garlic
  • onion
  • salt & pepper
  • fish sauce
Preparing the stock/soup:
  1. Wash anchovies (get rid of the head and intestine) and make it dry
  2. Heat up oil and stir fry the anchovies
  3. Add garlic and onion (both cut into half) to stir fry as well, until yellowish and fragrant but not too brown or burnt
  4. Add water and boil for 40 mins
  5. Add salt, pepper and fish sauce to taste





 Home made dough ingredient:
  • wheat flour
  • glutinous rice flour
  • salt & pepper
  • hot water ( but not boiling water)




Preparing the dough:
  1. Mix well the wheat flour (90%) with glutinous rice flour (10%)
  2. Add with hot water, salt & pepper 
  3. Knead and make a dough until smooth
  4. Set aside for 15 mins
  5. Make the noodle from the dough, it can be round shape or long shape, the thickness of the noodle is based on your own preference.





 Toppings Ingredients:
  • dried anchoives
  • spinach
  • dried mushroom
  • minced pork meat
  • Sauce A (light soy sauce, minced garlic, pepper powder)
  • Sauce B (light soy sauce, dark soy sauce, fish sauce, minced garlic, sesame oil, pepped powder)
Preparing the toppings:
  1. Wash anchovies and drain well (need to be really drained off the excessive water, because it needs to be fried until crispy)
  2. Wash spinach and pluck into bite size
  3. Wash and soak dried mushroom until it is soft, cut into slice and marinate with Sauce A for at least 30 mins. Heat up frying pan with oil, stir fry it until it goes dried.
  4. Marinate minced pork with Sauce B for at least 1  hour.
  5. Heat up frying pan with oil, stir fry the minced meat until it breaks into smaller pieces and well cooked.

This way:
  1. Bring a pot of water to boil, put in the noodles.
  2. Cook until it floats (means it is cooked) and put into a bowl.
  3. Add the spinach to the boiling soup/stock, cook until it turns dark green.
  4. Move the spinach and soup to the noodles.
  5. Add toppings and ready to serve.