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. AnonymousApril 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

Chestnut Chiffon Cake

I made this Chestnut Chiffon Cake after reading the post from Honey Bee Sweets blog but mine is devoid of any 'make up' and is a plain Jane.  Nevertheless, the texture of this chiffon is soft, moist and fluffy and I can indulge more on this cake as it's so light and can hardly fill my tummy even after devouring 3 slices :) Recipe for Chestnut Chiffon Cake (adapted from ' here' ) Ingredients (A) 4 egg yolks 70 ml water 70ml vegetable oil 125 gm chestnut )  Puree 40 ml milk          ) 100 gm superfine flour (B) 4 egg whites 80 gm caster sugar Method In a blender puree the chestnuts with the milk, set aside. In a mixing bowl, add egg yolks, water, oil and mix well.  Add chestnut puree and mix well. Sift in the flour, mix till free of lumps. Beat egg whites, gradually add sugar and beat till soft peaks form but not dry. Add egg whites into egg yolk mixture in 3 portions. ...
31 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

Steamed Pork Belly with Shrimp Paste ~ 蝦醬蒸五花腩

  This is an extremely delicious dish to go with white rice or even plain porridge.  You don't have to add in big spoonfuls of shrimp paste for it is salty but some sugar is needed to enhance the taste.  Adding in Shaoxing wine will definitely bring the taste up to the next level.  You'll definitely need more rice to go with this dish..... trust me! Steamed Pork Belly with Shrimp Paste  ~   蝦醬蒸五花腩 Ingredients 300 gm pork belly, cut thinly (with or without skin) 1.5 Tsp Shrimp paste  2 Tsp sugar 1 Tbsp Shaosing wine 3 slices of ginger, chopped  1 Tbsp cornstarch and 1.5 to 2 Tbsp water 1 tsp oil (so that the meat will not stick to each other) a bit of pepper Chillies and spring onions, chopped for garnishing Method Cut up the pork belly thinly. Mix in the chopped ginger. Mix the shrimp paste with wine to dilute it. Pour the shrimp paste mixture into the pork belly. Add in some pepper, sugar, cornstarch, oil and water.  Mix till well ...
Post a Comment
Read more