Skip to main content

A peep at Melbourne City ~ Wordless Wednesday





























Labels:

Comments

  1. MelApril 10, 2013 at 12:08 PM

    Lovely photos and brought back some memories to me when i went for holiday years back ago.

    ReplyDelete
    Replies
    1. Sokehah cheahApril 10, 2013 at 5:09 PM

      Perhaps it's time to go for another holiday...:)

      Delete
  2. Yummy BakesApril 10, 2013 at 12:56 PM

    Nice photos ... trust you had a good trip.

    ReplyDelete
    Replies
    1. Sokehah cheahApril 10, 2013 at 5:10 PM

      Thanks, Chris... I did have an enjoyable and relaxing trip!

      Delete
  3. PHApril 10, 2013 at 1:54 PM

    The black and white photos look very classic. Such colourful macarons!

    ReplyDelete
    Replies
    1. Sokehah cheahApril 10, 2013 at 5:11 PM

      Thank you. Yes there're a variety of macarons in many of the cafes! Not cheap though!

      Delete
  4. KimmyApril 10, 2013 at 2:31 PM

    Hi Cheah, I love this carefree places where you can stroll along at your own pace. Am I getting old?

    ReplyDelete
    Replies
    1. Sokehah cheahApril 10, 2013 at 5:13 PM

      Of course not, Kimmy. I do like to stroll along all these places, without a care in the world and enjoying the songs, music, tricks, rendered by the Buskers.

      Delete
  5. Chef and SommelierApril 10, 2013 at 8:54 PM

    Hi Cheah! I was there just last year December.

    Nice shots and Thanks for sharing!

    ReplyDelete
    Replies
    1. Sokehah cheahApril 11, 2013 at 10:47 AM

      You're welcome, Chef. Believe that you too have had a wonderful time there!

      Delete
  6. ann lowApril 10, 2013 at 11:31 PM

    Very nice pictures taken especially those black and white.

    ReplyDelete
    Replies
    1. Sokehah cheahApril 11, 2013 at 10:48 AM

      Thank you, Ann.... just trying out black and white clicks for a change!

      Delete
  7. Angie's RecipesApril 11, 2013 at 2:40 AM

    I love those black and white clicks..beautiful!

    ReplyDelete
  8. UnknownApril 11, 2013 at 1:27 PM

    Nice pics:D looks like taken by a pro!

    ReplyDelete
    Replies
    1. Sokehah cheahApril 15, 2013 at 1:23 AM

      Ahem! I'm only using a point and shoot camera! Thanks, Jeannie!

      Delete
  9. mui muiApril 13, 2013 at 12:34 AM

    Hi Cheah,
    Thanks for sharing this:D
    This short peep with these lovely pictures brought back some memories of my last trip to Melbourne.
    That was years ago..lol, went for my second honey moon :D
    mui

    ReplyDelete
    Replies
    1. Sokehah cheahApril 15, 2013 at 1:25 AM

      I'll walk you down memory lane with more clicks of Melbourne soon!

      Delete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Braised Pork Belly with Lotus Root 莲藕焖猪肉

This is a very simple pork belly dish cooked with fermented bean curd and young lotus root.  I like that the lotus root stays crunchy and blends well with  the equally crispy wood ear fungus.  A comforting dish to serve with a bowl of hot white rice! Recipe for Braised Pork Belly with Lotus Root Ingredient 300 gm pork  belly, cut into bite size 150 gm young lotus root, sliced 4 pips garlic, smashed 20 gm wood ear fungus, soaked, stemmed, cut into strips 2 pices of Nam Yue (fermented bean curd) 1 tsp dark soya sauce 2 tsp Shaoxing wine 3 cups water Salt and sugar to taste Method Saute the garlic with some oil till fragrant, add in the pork belly, stir-fry. Add in the mashed fermented bean curd, mix well and toss in the wood ear fungus. Add in water, dark soya sauce, simmer till meat is tender and cooked and sauce slightly reduced. Toss in the sliced lotus root, ...
9 comments
Read more

Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.
58 comments
Read on for the Recipe

Snow Swallow Dessert ~ 天然野生雪燕

  Natural Wild Tragacanth Gum 'Snow Swallow' or Xue Yan is a gum derived from different varieties of sterculia trees.  It's actually a sap drained from the root of the plant and  the gum dries as it exudes and is then collected.  Once rehydrated will increase to about ten times in size and their white stringy, jelly like strands texture resembles that of the much prized and highly valued bird's nest.  One thing to take note when cooking this dessert is that the gum is highly soluble in water and cannot be boiled too long. Since it is 'cooling' for our internal organs, the elderlies should take this in moderation and not recommended for nursing mums for the breast milk may cause the baby to purge. Snow Swallow Dessert  ~   天然野生雪燕 Ingredients 8 gm Snow Swallow gums 10 gm red dates 10 gm goji berries 20 gm dried longan Rock or piece sugar to taste 1 litre water Pandan leaves (optional) Method Soak the Snow Swallow gums in plenty of water for at least...
Post a Comment
Read more