Finally..I’ve completed my first plastic model, after …err… since my childhood days. Of course, the planes I built during those days are much simpler, cheaper, smaller and no painting. 🙂
This is a famous Japanese WW2 plane in 1/48 scale. If you watched the movie, Pearl Harbour, these are the planes which bombed the harbour in Hawaii.
Well,I actually took almost 2 months to complete this one, instead of the normal 1-2 days, which is the time taken for any typical hobbyist . It’s actually not that difficult to build this model from scratch but I’ve only half an hour a night to work on and I’m also a bit rusty.
I got some paints, a spray in light grey and a small bottle of black paint. Including a brush and the model, all of these actually cost me around S$40+. Before I started, I actually sprayed most of the parts in grey since the bulk of the plane is in grey. Once done, it’s assembling time!
I was quite careless actually and always got the excess glue surfaced to the parts. Thus, I ended up cleaning the glue away with thinner and in the process of doing so, I wiped away some of the paint. I have to re-spray those affected parts again!
The toughest part is applying the decal, especially the tiny ones. Using a tweezer, I gotta be careful that the decal don’t get wrinkle and wet enough to stick onto the plane. This is the part which I took the most time and most stressful too! haha…
The finished product..Job accomplished! 🙂
My next project will be a Corsair, a US WW2 plane.
OK, this is not a post on delicious food, so don’t be disappointed..ha ha! Anyway, having too much good food is not good for health too, right? Well, I was having my coffee break one working day and decided to go for a coffee and chee cheong fun.
This is the typical type of chee cheong fun that you usually found in Singapore food courts. Usually, they will add chilli or the red sweet sauce but I opted for a lighter one, with soy sauce and oil. Added with two ‘siew mai’ to keep me full till knockoff time.
Usually I had coffee and sometimes tea. That’s the typical serving size in Singapore and JB where the beverages are in a big glass. Unlike other parts of Malaysia, where it is in smaller portion and in those old fashion kinda ‘coffeeshop’ cup.
Here’s another typical tea or breakfast, sandwich and ice lemon tea.
(*Thanks to Stevenson Cheong for taking the pictures with my N95 🙂 )
This is one of the sushi chains found in JB besides the bigger Sushi King, which is all over Malaysia. There are several outlets in JB and the biggest one can be found at Taman Sentosa, sort like a 15mins drive from the custom. Well, besides can enjoy affordable japanese food, the food is actually good over there. Loads of varieties of sushis, ramens, dons and etc to choose from, they also offered buffet at RM40+ per head.
Check out the seafood ramen I had. This is my favourite!! I simply love the soup, though I don’t like having cooked salmon there which disintegrate easily.
Teriyaki Chicken….. the favourite for those conservative ones who still can’t take the raw thing….:)
In my opinion, they have one of the best chawanmushi in town. This is something which I won’t miss in Don Sushi. I may give others like Sushi King a pass on chawanmushi but not here. This is a must in Don Sushi. It’s sweet and the egg is smooth.
Yup, I had my favourite salmon teriyaki here, which comes with miso soup, cold tofu and a salad. I also tried my favourite salmon maki and sushi and that makes a great meal on a saturday night. 🙂
Don Sushi is located at 299A, Jalan Sutera, Taman Sentosa, 80150 JB. (tel:07-3352313)
Found this great article from the Star …read on.
Penang is not only the Pearl of the Orient but a smorgasbord of food that is both enticing and satisfying. Look out for the clusters of hawker stalls in Gurney Drive, Tanjung Bungah, New Lane Roadside off Macalister Road, Swatow Lane and Island Glades for a feast of simply great food.
A cold drink with strands of mungbean strips and coconut milk, this is a cooler that is much sought after when having pasembor or rojak. Especially effective on a hot day, it explains why the cendol seller is usually the first to leave for home from the cluster of hawkers.
2. Penang Char Kway Teow
Char Kway Teow is famous in our country but the most sought after is the Penang version, which said to be the gourmet version of the dish. Commonly found on the island, it is often made richer with ducks’ eggs and fresh, succulent prawns. An ingredient that is not to be forgotten is the generous helping of cockles.
3. Nyonya Kuih
Cut into diamond shapes or wrapped in banana leaves are morsels of sweet and tasty local cakes made mainly of rice flour and glutinous rice. Thick coconut milk are mainly used to make these cakes. Among the favourites are Kuih Lapis, Kuih Serimuka, Kuih Talam, Apom, Kuih Bom. Kuih Rempah Udang, Kuih Koci, Kuih Tai-Tai and numerous others to be savoured at any time of the day.
4. Or Chien
Aphrodisiac or not, this dish of oysters in an omelette, charred a little at the edges, is a favourite in the Straits settlement states of Penang, Malacca and Singapore. However, the Penang version fulfils the expectations of Malaysians who love spice as the oysters are coated with a red and delicious sambal that is absorbed well by the omelette base.
5. Nasi Kandar
Also known as Nasi Ganja, as it is addictive, thanks to the mixture of different curries that is directly dished onto the rice. The spiciness and the flavour of the different types of gravy actually makes addicts out of its fans. Line Clear, Kassim Restaurant and the stall in Kampung Melayu in Penang, and the Pelita chain are some of the more popular venues for this delicious complete meal.
6. Curry Mee
This is a truly Malaysian dish as it is a marriage of all the major races in the curry with the soup base Indian, the noodles and some of the ingredients of Chinese origin and the others from the Malay community. Chunks of chicken, cooked in a thick and creamy curry base and poured over blanched yellow noodles and add-ons like dried bean curd, egg, fish balls, prawns and even yong tau foo (vegetables and bean curd) in some instances make up this great food.
7. Air Batu Campur
Another cooler that is definitely local. It is again another Malaysian recipe that has ingredients from all communities. Gorge on the nutmeg strips, jellies, grass jelly, cendol mungbean strands, sago balls or tapioca pearls, peanuts, attap seeds, rose syrup, palm sugar and evaporated milk or even coconut cream and a scoop of ice-cream as a finishing touch to this delicious dessert.
8. Assam Laksa
A hot and sour soup, made from scratch by boiling mackerel or ikan kembung, de-boning it and adding herbs to spice it up. With rice vermicelli and topped with mint leaves, pineapple, slices of torch ginger flower and cucumber strips, this is a dish that most Malaysians would crave for and it is a constant debate as to where the best can be found.
This is a piece de resistance as the peanut sauce, made with ground peanuts, sweet potatoes, chilli paste, and palm sugar, is absorbed by the pieces of fried bean curd, prawn fritters, potatoes. In the more upmarket versions, you can have prawns, squid and even deep-fried crabs put into this satisfying tea-break meal or even as a main meal with yellow noodles added in. This is one dish that you must try or regret never having had a slice of heaven on earth.
10. Prawn Mee
Noodles in a sweet and spicy soup, topped with shallot fritters, prawns and meat and not forgetting the boiled egg, this is a hunger-satisfying meal that leaves you sweating and filled. Very popular and the best is said to be at the Pulau Tikus wet market.
It’s been a while since I blogged! All thanks to my new hobby on plastic modelling. Well, I certainly talk about it here but later :).
I revisited Feringgi Cafe again in Taman Pelangi and this is where my first post started back late last year. Well, the food still the same but thanks to my craving for asam laksa, which is considered the best here. Though it’s expensive (around Rm5.90) and the serving is small, this is almost the only place so far I can enjoy good asam laksa.
Like any kopitiam, i will never missed out on the coffee and kaya toast. It’s always great to savor the nice kaya aroma in toasted bread with good coffee. Though the coffee is not the best in town, but as any kopitiams, the standard remains there.
Well, this is the place again….