Month: March 2010

Just a day in the week

Blogging from my Blackberry again cause I’ve been really busy. Actually in the bf’s car now on the way home from walking Charlie.

Today I got conned by KY to walk all the way from KL Convention Centre to Menara Keck Seng, in high heels, under the blazing sun -_-. The distance was definitely not as short as he made it out to be. By the time I reached my client’s office I was both out of breath and flustered to the max. Thanks KY!

For the walk back, my concerned client actually lent me a brollie due to the dark and gloomy weather. Luckily, the walk back to my car was surprisingly pleasant as it had just drizzled, so was cool and breezy. Never really got chance to enjoy the city on my two under-worked pins. So thanks again KY, with no sarcasm this time :)

Anyhoooo here’s a picture of my dinner. A new stall that sells pork guts in pepper soup has opened in my neighbourhood. I’m estatic! It was really, really good.

For #porkgang. No parts left un-devoured!

Happy birthday baby.

Currently watching the fight between Rustam Alakev of Russia and Ghulam of Afghanistan at All Asia Open Kyokushin-kan Karate in Cheras Badminton Stadium. Gripping!

Today is also the birthday of G, the love of my life. Unfortunately we’re both working today…me doing the PR/events and him the official photographer. Hopefully in a couple of hours after work we could do something special.

They say a couple should never work together but in my case, G is the best photographer I’ve ever worked with. His pictures are always brilliant and most importantly, relevant to the project. I never needed to crop or sharpen or colour correct any of his picture. Only when I use his pictures that I’m confident with securing media coverage for my projects.

Anyway, today may not be his best birthday (he has never worked on his birthday before) but I’m sure he’s happy that he’s got me around. Hehe :)

Happy birthday baby boo.

The Best Popiah in the World

Is in Malacca.

It’s one of the food that we most look forward to whenever we go to Malacca. Do you know why it’s so damn good?

Ladies & gentlemen, because of this magic ingredient….

#Pork lard!!!

The popiah stall is operated by an old man who looks about 160 years old. While he is awesomesauce at making popiahs, his memory is a bit fail. You have to be a little patient with the man because he doesn’t really seem to remember faces very well. Although I was standing there for a while, he asked me at least 4 times how many popiahs I wanted, while he was making my order, hahaha.

#Expert popiah maker.

As far as I know, he doesn’t really have a fixed location where he operates his stall but it’s always along Jonker Street. I’m not sure what time he operates as well but I guess if you go around lunch time should be about right.

#Weathered hands.

Except for the pork lard, his popiah ingredients are pretty standard but always piping hot and fresh.

#Fried shallots, beansprouts, braised radish, braised cabbage, diced omelette, lettuce, chilli and the special sauce. And the superstar ingredient: pork lard!

The best way to eat it is when it’s freshly made. The filling is still hot and juicy but the thin crepe skin is not yet soggy. I’ve tried the other supposedly better stall at Jalan Bunga Raya operated by a younger fella who also uses pork lard but he is a bit too generous with his braised radish thus his popiahs only taste of that – braised radish. I still much prefer this old man one :)

#Yummeh!

Along Jonker Street, Malacca.
RM2.00 per roll.
Can survive journey to KL as long as you don’t put the beansprouts & cabbage in. Still as delicious! :)