Rice Dumpling (Bak Chang) Workshop @ Hotel Nikko

May 6, 2010 by Taufulou · 10 Comments

Every year during 5th day of 5th month on the lunar calendar, I am always excited on it as it is Dragon Boat Festival that will traditional eat Zong Zi or what I usually call (Bak Chang) which is a type of traditional Chinese Food, many Chinese during this festival at some of the homes [...]

Tagged: Brown Rice, Chicken Breast Meat, Chinese Poet, Dragon Boat Festival, Egg White, Egg Yolk, Hotel Nikko, Ingrediant, Lotus Seed, Lunar Calendar, Lurve, Main Ingredient, Qu Yuan, Rice Dumpling, Salted Duck Egg, Sea Cucumber, Traditional Chinese Food, Warring States Period, White Rice, Workshop Hotel

BB Seafood Village @ Subang Airport

March 7, 2010 by Taufulou · 3 Comments

The very last time I travel to this area was my college times, as we visit this place quite frequently for the western food and seafood as we find the seafood was relatively cheap, it was not until last month when my best friend Tatt came down for his business trip also treat us for [...]