Waiting for someone, coffee~ Constant Gardener Coffee, Lebuh Light, Georgetown

等一个人的咖啡。Having cappuccino alone at Constant Gardener Coffee while waiting for bestie to come over to meet me up. It's been a while since I have some 'me time' by myself when I am in Penang. Whenever I come back, time always not enough or always gather with friends or family. Too bad the view outside which suppose to be Padang Kota Lama, with bits of Fort Cornwallis and esplanade sea are cover up due to some construction on going. Nevertheless, the cozy cafe is rather quiet in the morning and I manage enjoy a short and peaceful coffee break by myself ~ 

Roasted Seasoned Dried Seaweed~ Gim Gui 김구이

Early this year when my parents in law visited us in Kuala Lumpur, my mother-in-law bought me few hundred sheets of unseasoned seaweed (or raw laver seaweed sheets) as I requested for it. These raw laver seaweed is sold in 100 sheets per bulk at Korean traditional market. I saw it selling at Seoul Mart at Desa Sri Hartamas, about RM25 to RM35 per bulk. Even though we can easily get these seasoned roasted seaweed in convenient pack at any grocery stores / local supermarket. Sometimes I prefer to make our own roasted seaweed. Simply because it is more tasty with the sesame oil and perilla oil that get from Busan. It is less salty too as we control the amount of salt, and definitely way more economic. These roasted seasoned seaweeds often taken as snacks by Asians but Korean love to have it with rice. It appear on our dining table pretty often as one of the side dish. It can be roasted without seasoning too or use it to make kimbab (Korean rice roll). 

Ingredients:

Raw Dried Laver Seaweed
Sesame oil
Fine sea salt

How to make:

Step 1 - Coating & Seasoning

Apply a light coat of sesame oil on both side of the dried seaweed sheet using a brush. Season with light layer of fine sea salt the top side of the dried seaweed sheet, then repeat for the remaining dried seaweed sheets. 

Tips: Don't season with too many salt as it will be very salty after resting and roasted. Take a very small pinch of salt (about 1/4 or less using finger tips) and sprinkle all over. You may seasoned it later too after roasted if you afraid it might be too salty. 

Do take note that the flakes from raw seaweed might fly and drop everywhere. Hubby once turn on the standing fan and it was blowing at where I am making dried seaweed...and disaster happen. haha!

Step 2 - Grill & Toast

Use a grill net (I purchase mine from Daiso), one piece at once. Place the seasoned seaweed sheet in the net and roast it slowly above the small medium fire. Keep some distance and don't burn your laver seaweed as it is easy on fire since it has sesame oil coating. 

One side takes about 10-15 seconds. You will notice some smoke coming out and the seaweed sheet turn crinkle, as well as color change from purple-ish / green-ish to brownish green. Don't forget to roast another side with same tempo.

Tips: I don't recommended to use non-stick pan to grilled the laver seaweed that seasoned with oil & salt for mass volume (above 10 pieces). The non-stick pan will have gummy or grease layer which is hard to remove after continuously roasted more than 50 pieces seasoned seaweed on heated. If you only have non-stick pan, it will be better to take a break after roasted 10 pieces, cool down the pan then wash the grease away before start grilling again.

Step 3. Stored the roasted seaweed

Place the roasted seaweed aside to let it cool down, cut into bite sizes (cut into 6 or 8 piece per sheet) before store into airtight container and keep in freezer (the place that make ice) if you are not consume it right away. That way it stays crisp and fresh compare to store in refrigerator. 

Dusun~ Sunway Nexis, Kota Damansara

A hot afternoon, first time here at Sunway Nexis, Looking for something to quench our thirst while waiting someone to be here. Saw this fruit and juice specialists store at the lobby, selling not just local and imported seasonal fruits, also assorted organic products and food - from fruit smoothies, juices, kefir, cut fruits, rojak, sandwiches, salads etc. They have a walk-in fridge where the fruits are stored, customers can walk in and pick fruits inside, interesting!

        

We tried their Power+C Juice (Pineapple + Orange + Kiwi) @ RM10.90 and cut fruits @ RM5.00. After buying our fruits and juice, we can go up to second floor to chill out and enjoy our juice. The cozy second floor is quiet and peaceful with soft background music of zen or celtic playing. Dusun was founded by 2 sisters who passionate bout fruits. Dusun Sunway Nexis is their second outlet opened since 2015. The first outlet is in Centrepoint, Bandar Utama, I purchased fruits there before back then in 2014 when I was there attending a 2 days training. Now they also provide fresh fruits hampers delivery within Klang Valley. Good option for me as not many fresh fruits hampers delivery available that I know of so far.

       

       

Tugu Negara | National Monument Malaysia

Because of my nephew Jack, I revisit Tugu Negara after 2 decades. Jack read about Tugu Negara in his text book and wish to see the bronze soldiers statue in real during his short holidays in KL. So here we are at Tugu Negara, on the last day of 2016.

The Bronze Sculpture. Constructed in 1966, the 15.5 meters tall sculpture is built to commemorates those who died during the World War II and Malayan Emergency 1948-1960. The 7 bronze soldiers figures each symbolizes leadership, suffering, unity, vigilance, strength, courage and sacrifice. The 5 standing figures represents victorious allied forces, the 2 lie on the ground represents the defeated communist forces.

The crescent shaped Pavillion located between the Cenotaph and Bronze Sculpture has 3 golden onion-shaped domes. Crescent is symbol of Islamic and the 14-pointed stars are represents the equal status of the 13 Federation members and the Federal government. Beneath the crescent shape dome, you can see the national emblem of the 13 states. 

The Cenotaph with inscription "Untok Mengingat Jasa Pahlawan-Pahlawan Yang Gugor - To Our Glorious Dead" originally located at Jalan Sultan Hishamuddin. The Cenotaph has moved to current location in 1964. Built to commemorate the fallen heroes on World War I (1914–1918), World War II (1939–1945) and Malayan Emergency (1948-1960).

By the way, there is a RM650 million transformation project known as Taman Tugu going on at the park behind Tugu Negara. The project, which spans an area of 66 acres will conserve the tropical forest besides building recreational facilities for public. Will give a visit after the project complete.