BON ODORI 2008

Attended the Bon Odori Festival at the Panasonic Sports Complex on July 12. Here are some of the pictures. I know, I know... After more than 2 weeks! :P

Boys preparing for the drum act.

Girls preparing for their dance.

Boys in action.

Girls in action. I absolutely love the kimonos, so sweet and pretty.

These 2 sisters are simply adorable.... There were so many people fighting just to have their photos taken. I guess that explains their facial expressions. Poor things. Hehehee...

They were stuck at the spot for a long time ‘cus the crowd was surrounding them. Best part was that their mother was so nice, smiling all the way and coaxing the girls to just hang on for a while more. And in case you're wondering, they're not objects of exhibition - they're only visitors just like the rest of us. So there's absolutely no obligation whatsoever. :D

EASTER EGG

Look at my easter egg! :D B brought it back from Barcelona, and I don't have the heart to eat it... But I finally did. :>

Here's my easter egg a.k.a. huevo negro. It's from Xocoa.

And it hatched! :D

"THONG YUEN" ANYONE?

Celebrated our first "Dong Zhi" a.k.a. "Tang Chek" in new home. December 22, 2007. Yeah, yeah... I know... This blog comes a little bit late. But better late than never, right? ;P Hehehee...

Anyway, "Thong Yuen" a.k.a "Tang Yuan" is the main highlight of the celebration. Usually made the night before and served the very next morning. Here's our work of art, step by step...

Step 1 : Little darlings... Aren't they adorable?

Step 2 : OUR syrup - mixture of northern culture (pandan) and central culture (ginger). It's usually cooked in either style with rock sugar, but not together. Meaning that the northern people would cook it with pandan and rock sugar only, whereas central people would cook it with ginger and rock sugar only. But because I am from the north and B from central, we've decided to give it the best of both worlds. And the result? SUPERB! Just look at the colour.

Step 3 : "Thong Yuen" boiling. Once cooked, they float!




Step 4 : "Thong Yuen" in syrup, ready to serve. :>

MERRY CHRISTMAS!

Merry Christmas & Happy New Year!

Here's one of my all-time favourites :