MYSTICAL ULURU

There were 2 articles about the mystical Uluru in Australia in The Star papers last weekend.
When I read them, I recollect my own trip to this iconic place in 2008.

July  2008, a group of us went over to Melbourne to attend the graduation ceremony of my nephew Wai Khuen, Bachelor of Civil Engineering from Swinburne University.  This was to be a joyous occasion and yet we all went with a heavy heart too as my mother was sick by then.  In fact Wai Khuen's mother had to miss her son's graduation (my sister  is a nurse).  She chose to return to KL as my mother had another heart attack while we were over there.

Before the graduation ceremony, May had booked us for a trip to Ayers Rock.  From Melbourne we took the internal flight to  the "Town of Alice" before going  to Ayers Rock.   The town of Alice Spring more or less introduced us to the desert.  Small quiet (no big shopping malls then) town and saw some  Aborgines getting drunk at night!

We were driven straight to the base of Ayers Rocks to witness the glorious  sunset!


In the backgrounds - the Olgas

A table has been laid out with finger foods and tidbits and wines for us as we sat/stand to watch the sunset.
The night had turned chilly as we waited for the sun to set and the darkness enveloped us.

One word - awesome! The pictures speak for themselves.

Here's a toast to The Rock of Ages!

We checked in at the Desert Palm Resort. It is a clean and modest resort which had its communal showers (different showers for men and ladies, of course) and toilets in the centre of the resort.   Though, it was not a problem in the day, it was quite scary at night to come out for a toilet visit!   The nights here can be cold more so as it was winter in July!  

 Clean and air-conditioned cabins.

Too cold to swim even though there is sunlight!

Next morning, it was a very early morning call and we were again at the base in the dark.
This time it is the sun rise that we were to witness!

Again a table with sandwiches, cakes and biscuits and hot coffee/tea were provided.  It was a very warm welcome as we can felt  the  winds were blowing around us.

Silently, slowly but surely a tiny dot of the light appeared at the horizon with the rising of the sun. It was so ethereal and for a moment  everybody quieten down to watch as the light burst out from behind the Rock. It was a extravaganza of colours hitting the facade of the rock.

All of a sudden, the sky is fully lit up- together with my sisters (Vicky my youngest sister did not join us).

It is going to be a sunny day!

Climbing up the Rock itself was discouraged as it is sacred to the Aborigines. We were also advised not to take anything -be it a rock or pebble from the place as it will bring us bad luck!

There is the walk around Kata Tjuta also known as Olgas, the Mala walk and its surrounding trails and gorge.

Hard red rock- hardly any vegetation here.  

The effect of sea waves

Aboriginal drawings on the rocks which tell of  stories from ancient times.

It was indeed a  wonderful and memorable trip.

PROSPERITY LUNCH TO END CHINESE NEW YEAR

21/2/2013

It's a once a year affair again - Chinese New Year lunch with my office colleagues at the KLGCC.

The Chinese Restuarant- China Treasures

Prosperity Menu set.

Yee Sang with Norwegian Salmon

For better health and  better bonuses and increments

As one of my colleague is a vegetarian, the salmon were served separately.

Sharkfin soup - a bit cold hence feeling a bit starchy!  

Prawns with Rice crispy.

Steamed Chicken -mediocre- taste the abalone broth!. 

Nai Pak choy with prawns and slices of abalone (overcooked as a result chewy).

Steamed Cod Fish with crispy garlic! Expensive but not necessarily fresh as these fish are mainly frozen..

Too soon, Fried Rice with Pumpkin and seafood was served signifying the end of the meal. This was delicious.

We waited for almost half hour for the dessert to be served.   This is Chilled White Fungus with Aloe Vera tong sui. (can't understand the delay as this was a cold dessert)

Nian Gao - one pan fried in batter and other steamed and served with grated coconut. Both equally good.

I guess eating out during the Chinese New Year season, you will be bound to encounter high price hike, unreasonably delay service  and not the freshest ingredients!.

The only highlight of the day was that we worked only less than half the day as we reached the office around 4.00pm.

Thus ended the Chinese New Year season.

I AM INVITED TO GO DOWN UNDER

IT HAS FINALLY ARRIVED! Thoroughly unexpected and pleasantly surprised!

 Do parents have to get an invitation card before they can attend the wedding ceremony of their offspring? Just pulling your legs, Jeremy.   However, I take it that since they are arranging everything themselves over in Australia, probably it is etiquette to send me the card so that I am fully aware of  the details and especially what to wear!   

Certainly what people called "Chin Lei Yan Yuen" (literally thousand miles love ).

Eunice came to Sydney from Korea to finish her studies and Jeremy, after graduation had  stayed on  to work in Melbourne.  They met each other through mutual friends and love blossomed. 

They have planned to have the wedding ceremony on  the boat out in Darling Habour, Sydney on 16/3/2012.  So, I am packing my bags and leaving for Melbourne on 10/3/2013  and then together with my sister May, we will fly over to Sydney to witness the ceremony. I am looking forward to this trip, firstly his wedding, secondly haven't seen my sisters and brother in Australia for a long time and lastly,  hopefully can 

enjoy the Melbourne Food and Wine Festival!

Is it a coincidence that I try making  kimchi last night?
I saw this very easy recipe on the blog of Mr. David Lebovitz
I mean this will be my first attempt and a simple recipe is just what I needed.
 

Bought one  whole cabbage from market at only RM2.60 (this was after the Chinese New Year) But I used only half of it. Washed, sliced and salted overnight.    

 Most of the ingredients that he listed, I have them except the Korean chili powder! So I  improvised and used local chili powder plus chili flakes.

Mix all together and the colour is not so vibrant and tantalising!

Now I have to wait for 4 days before I can taste it. Meanwhile, I will have to look for the Korean chili powder and anchovy sauce and other ingredients to make the authentic Korean Kimchi, after all I am welcoming  a Korean to my family!.