Somewhere Along The Way

A much dissatisfied looking passenger, obviously engrossed with himself, unpleasantly dismisses the prepacked salad served to him by the cabin crew,as part of his passenger entitlement on the upper deck of the Airbus A380. I had noticed that this passenger was introverted, non-communicative on most things and had an obsessive look at his computer. Was he on a work or leisurely trip? There was so much tension about him that it seemed sad. Was this his natural self, or was he contemplating a serious problem? One wanted to half break the ice with him, or just avoid him all together.

The third month of the current summer in the Wollongong area does not seem to break out of its cloudy stance and rainy episodes. As we roll into the completion of the proverbial one hundred days, I can count on less than the fingers of both hands the number of stifling hot temperature days and nights. The breezes come in as clock work latest by 3am even after the most dehydrating hours before.

Emerging evident construction of the proposed second bridge,between Penang island and mainland of Peninsular Malaysia,can be seen rising like mushrooms under water, as my commercial flight plane flew over the straits. This new link for vehicles on the south-eastern part of the island symbolises the continued changes on my home isle since I left it many years ago. Will it bring more positive, rather than negative things to the state?

I have not seen the father of my good mate Cheang for a few years now. Nor with Helen, Wendy, Julie and Yock Chuen in downtown Singapore. All of us slid easily into conversation and engagement as if we had been catching up with each other on a regular basis for years. I am still amazed in this respect.

Cosmo seemed hyperactive but interested on intent when meeting up with me for the very first time. His fur is thick, healthy and vibrant, his eyes alert and curious.
He naughtily played around the foot of the dining table as he both watched me and energetically pranced around. Finally, he came forward to whiff at my hands, as I lay on the floor at his level. What a memorable hook up in Singapore.

The acar is a well known salad in Straits Chinese cuisine which utilises the variety of crunchy and different coloured vegetables, all cut into smaller than bite size. The pieces are mixed up with a chili based condiment and sprinkled with sesame seeds. The result is often personal and unique, depending on the skills, concentration and preferences of the food preparer. Recently back in Penang Island, I had a rather satisfying version made up by my aunt Kuchai at home. It had the satisfying bite of well mixed portions of the ingredients, plus the enhancing flavours of the condiments used.

Aoba Ramen, ION Orchard Road, Singapore

I ventured into Aoba, which specialises in Hokkaido ramen, by chance. I had targeted the Orchard Road shopping precinct in Singapore for two main purposes - to check out the much hyped flagship store of Abercrombie & Fitch in the island republic, and to view the Buddha on display at Ngee Ann City complex, carved out of a solid and sizable piece of jade unearthed in Canada in the year 2000. In between was hunger and the ION Shopping centre, a recent addition to the plethora of shopping havens in Singapore. Aoba has outlets in VivoCity, the stepping stone to Sentosa Island and the Universal Studios theme park in Singapore; Manpuku, the Japanese Gourmet Town in Tampines, to the north-east; and also in the IMM Buidling in Jurong East. Above, the delectable adegashi tofu which serves as a good accompaniment to the ramen bowls.

I did find the taste and quality of soup a bit lacking from my expectations, even if I requested my fav seafood version. (picture above - with prawns, squid slices, dried oysters and a braised hard boiled egg). Service was friendly and quick, and the day I was there for a quick snack, crowded and lively. Ramen is a national obsession in Japan and it is like tribal and sporting dimension when it comes to territory, likes and dislikes affecting this dish. Aoba is part of a listed company on the Singapore Stock Exchange. Families, couples, business colleagues and office workers slid in and out of this ION outlet. Later the same evening I caught up with Chet at the Marmalade Pantry in the same ION complex and I must say their cupcakes do stand apart from the rest - I cannot however say this for the ramen at Aoba.

The Melba Cafe, Auckland CBD

Tucked away along Vulcan Lane in mid downtown Auckland is a small and unassuming cafe that has won the hearts of its clients - the Melba. The blend is Arabica, the emphasis of the flavour is thick and rich Latin American and the baristas friendly and cheerful. Vulcan Lane lies next to the High Street precinct but easily accessible from the main strip of Queen Street. I have not had the opportunity of visiting their other branches in Hurstmere Road, Ellerslie and Hardinge Street, but I was captivated by the atmosphere of the Vulcan Lane site. The blend is unique, the relaxation natural and the regulars are seen like family.

Teas, juices, beers and wines are also available if you are not a coffee drinker. Porridge, granola, bagels, pancakes, fritters, hash and omelettes are also served in most of the Melba outlets.

The Cassette Number Nine Bar & Restaurant, Auckland CBD

Wandering around central Auckland, we chanced upon a retro themed bar, with the rather 70s name of Cassette. Apparently the business is new, but the furnishings and feel hark back to rock. We did not see any live gig that afternoon, but just had a kind of pub lunch there, and this was heavily skewed towards Italian pasta and pizzas. Outside is Vulcan Lane (picture above) , with its rather small but unique range of retail outlets, with hints of Melbournish charm and English roots.

Image credits to S. K. Teoh.

Penang Chinese Food

Steamed egg squares, topped up by finely cut spring onions or chives, remind me of childhood meals - I still look forward to them, with a custard-like silken smooth surface. I anticipate the bite into one of such warm slices, or the texture when consumed with steamed jasmine rice. It gives a light and appetising sensation and is not too difficult to prepare, even when rushed at dinnertime after coming home from work on a weekday evening. You can also add small bits of cut shitake mushrooms, ham, prawns or minced pork. Place the mixture preferably in a round dish to steam and garnish with sesame oil for taste.

A classic soup (above) with the positive nutrients of red dates, peanuts and chicken feet on the bone slow simmered in rich stock. Flavourful, enhancing and aromatic. Do not try to focus on the chicken feet, they are there for a purpose to add to the richness of the dish and there is no need to eat them. Interesting enough, chicken feet are also utilised as food in Mexico, Trinadad and Jamaica. They are also referred to as phoenix claws or feng jiao in Mandarin. In the kitchen preparation, cooks do remove the outer yellow layer of such chicken feet before proceeding to utilise them. Cloves of garlic and dried mushroom slices are also put in the soup shown above.

The ultimate quality of stir-fried vegetables depends on their cut, stir-frying techniques and accompaniment of carefully selected companions in the recipe - be they carrots or garnishings like dried shrimp, garlic and more.

Fish cutlets resting in a heady mix of soy sauced based gravy, garnished with chili cut slices,

deep fried shrimp and spring onions. Best served with steamed rice, this dish serves as an everyday alternative to seafood in batter or grilled, and reflects as one of several dishes found at the lunch or dinner table in a Penang Chinese home.