y3k recipes, food & travel

食尚玩家台湾小食自由行 Free & easy taiwan eatery tour

2011-03-05T12:00:00.004+08:00

20/2/2011(星期日)
下午两点二十分，由吉隆坡国际机场乘搭中华航空（CI722班机）直飞台北。傍晚七点抵达目的地台北桃园机场，台湾旅行社代表在出境出接待我们，直奔台北市三星级“城美酒店”入宿。

21/2/2011(星期一)
在酒店用过简单早餐，早上八点旅行社代表到酒店接我们出发。今天的行程比较轻松，早上到位于台湾岛北端的“基隆港”，这里是台湾的海洋渔业基地。接着到“野柳地质公园”，这里的地质受海蚀风化形成柔感线条美，岩石的纹理更是特别。海蚀与风化等力量下，经千百万年的交互作用，千姿百态、鬼斧神工的海岸景观，是北台湾最富盛名的地形景观。

下午，我们继续往另一个游客最爱的景点--九份。这里早期因为盛产金矿而兴盛，矿坑挖掘殆尽後从而没落。1990年代後，因电影《悲情城市》一片於九份取景，九份的独特旧式建筑、坡地以及风情，透过此片而吸引国内外的注目，也为此小镇重新带来生机，目前已经成为一个很受欢迎的观光景点。

22/2/2011(星期二)：
台湾小食历史悠久，种类繁多，价格大众化。今天是这次行程的主要目的，早上九点踏着电视节目《食尚玩家》的足迹，到老旧却充满活力的“东门市场”寻小食。

短短几个小时品尝十家推荐小食，能够在此立足数十年，各有所长。下午一点离开东门市场，前往乌来看土族表演，晚上再到龙山寺、华西街及101大厦，充实又满足的一天。

23/2/2011 （星期三）
清晨五点由酒店出发，乘搭早上八点二十分起飞的航班CI721回吉隆坡，结束四天三夜的“食尚玩家台湾小食自由行”。感谢马来西亚亲善旅游有限公司精心策划，让这次的行程顺利完成。

1) 港点名店：兴记食品
这一家店经营3代50多年，林青霞的心头爱。不论是人气或规模都是数一数二，算得上是东门市场的指标名店。港式点心、水饺、包子馒头、叉烧酥、萝卜糕、烧卖等港式点心，口味和用料不输茶楼，价格大众化。

2) 罗妈妈米粉汤
台北市金山南路1段144号旁巷子进入
市场地址：台北市信义路二段81号
电话：02-2351-3352
营业时间是从早上7点到下午3点

罗妈妈的米粉汤采用细米粉，汤头以黑毛猪的大骨熬四五个小时，再混合煮猪内脏的汤，加上客家风味油葱，米粉汤已经煮软了而且入味；滋味鲜甜。吃米粉汤，少不了要来几盘土猪的内脏黑白切（黑管是猪肚，白管是猪心上面的大血管）。

罗妈妈教大家一招，把桌上的蒜茸酱油、辣椒酱、客家醋和酱油膏调在一起，沾黑白切吃，美味程度又连升三级喔!另一种招牌小食是猪肺，罗妈妈说经常全市场肉摊的猪肺都被他拿光了，还不够卖呢！

3) 烧腊-东门鸭庄
在此屹立不摇28年，很多东门伯伯阿姨很自豪说这家是他们这辈子吃过最好吃的烧腊店。

老板说他们选的肉以及用料，质量都是用最高级的，加上细心的料理才会这么好吃，像招牌的烤鸭，要选90天大成熟的鸭子，用八九种香料腌过，吊起来风干一天再烤，所以吃起来是腊味足、皮酥脆。

4) 利隆饼店
营业时间是从
早上7点到下午1点半

老板娘从小就在西门町的中华商场学做饼，而中华商场走入历史后，搬来东门市场也经营了21年。虽然店面狭小、招牌老旧，地点又在市场最深处，大叔大婶大包小包的狂扫货，还有网友说，有时没打电话先预订就来现场买，还会空手而回呢！

5) 福州鱼丸汤-义芳鱼丸店
开了40多年的福州鱼丸名店，听说连烹饪大师傅培梅老师生前也是老主顾。每天老板娘在店门口现包、现煮、现卖。

福州鱼丸最经典的就是重口味的肉馅与Q弹的外皮，老板娘说这丸子里包的是猪后腿肉、虾仁、荸荠、葱花混合成的内馅，而皮是用海鳗鱼和番薯粉打成鱼浆做成，一咬开，淡淡的油气鲜香从丸子里蹦出来。

6) 荣昌油炸食品
营业时间：8AM-1PM（周一休息）
位于大路边，古早味的台湾炸料，种类繁多。有酸菜丸、菜炸、红糟肉、红糟鳗、炸排骨、炸旗鱼、芋头丸、鸡卷、甜不辣。

7) 传统小吃赤肉羹+鲁肉饭
从早上8点开到晚上7点，三餐时段全都包中间不休息。

立足25年，凭的就是料多味美！

老板说他们的肉燥是用切碎的三层肉和猪皮下去熬，而且有撇掉多余的油，所以卤肉饭吃起来香而不腻。

肉羹汤用上好的胛心肉，沾裹用鲨鱼和旗鱼打制的鱼浆，加上笋丝、柴鱼片及香菇，老板亲手捏制，现煮现卖。

8) 老牌甘蔗汁
台湾盛产甘蔗，这家“老牌甘蔗汁”小摊已经在市场开了40多年，一个古早味的冰柜是生招牌，最特别的是甘蔗汁加柠檬汁。

9) 芝麻酱烧饼-清真马叔饼铺
营业时间是早上7点半到下午4点（周五休息）

来到东门市场绝对不能错过这家“清真马叔饼铺”。这家芝麻酱烧饼开了将近50年。

芝麻酱烧饼香味从旧旧的小屋子传出来。以手工制作的烧饼，咖啡色的外皮沾满白芝麻粒，馅料有香浓的芝麻酱和花椒粉。煎过后再放进烤箱烘烤，味道特别香。牛腱肉白白净净，酱香浓郁没有腥味，夹进烧饼一起吃最适宜。如果怕单吃烧饼会口干，可以点一杯桂花酸梅汤喝!

10) 东门豆花
营业时间是从早上7点半到下午两点半

午饭时间和假日也是常客满的豆花店。只卖冰豆浆、冰豆花和加了姜汁的热豆花，33年来从一碗3元卖到30元!老板凌晨起床亲自磨豆浆煮豆花，当天做当天卖绝不放隔夜，纯手工纯豆浆制作，没有掺豆浆粉、洋菜粉、香料、防腐剂，不会轻轻一搅就支离破碎。配上熬煮了3个多小时的花生及炒过的纯二砂糖熬煮的糖水，自然香甜。

有意参与者请联络：马来西亚亲善旅游有限公司
MALAYSIA HARMONY TOUR & TRAVEL SDN BHD
Tel: 03-2144 5186/ 2143 3970 Fax: 03-2142 6697
www.12fly.com.my & www.malaysianharmony.com.my

20-02-2011 (Sunday)
We left KLIA by China Airlines and arrived at Taoyuan Airport around
7p.m. The Taiwan tour coordinator greeted and guided us to hotel.

21-02-2011 (Monday)
It was a simple breakfast at the hotel before guide took us on morning tour to Keelung, known for its marine life. And next to Yehliu Geopark, famous for beautiful rock formation.

Afternoon was meant for a tour of Jiufen, a town built along a hilly range and noted for its gold mines. The industry has lost its lustre and shine and it was during 1990, that the beauty of this place was captured in a film. Attention was soon focused on it and there was no turning back in popularity.

22-02-2011 (Tuesday)
We tried many snacks at East Gate Market in Taipei.

Our stomachs heaved with food as we made our way to Longshansi temple, the Wah Si Market and Taipei 101.

23-02-2011 (Wednesday)
Left the hotel early morning at 5a.m. for an early flight back to Malaysia. Thank goodness there's a gym nearby home for all the foodie track we have sampled.

1) Hong Kong dimsum
Hong Kong dimsum at Hing Kee did offer authentic usual yum char fare.

2) Loh Mama Meehoon Soup
The bowl of fine meehoon had a soup base using black skin pig bones as an ingredient which was simmered for four to five hours, and next offals were added in. This must be a Hakka dish as it was accompanied with side dishes of pig's tripe and pig's heart slices.

The trick to this noodle dish was to mixed in the garlic sauce, chilli sauce, Hakka vinegar and soy sauce thickener together. This condiment went down well with us as it gave the dish an extra ooomph.

3) Roast ducks
This reputable 28 year-old roast meat shop offered us the best tasting roast ducks. Apart from roasted intestines, they served liver filling intestines, you can be assured of consistency and quality, an important hallmark ingredient here.

4) Spring onion pancake
A landmark highlight here was the spring onion pancake. You could taste the beautiful filling of lean meat, cabbage, spring onions and superior stock being very flavourful filling or try the other variety of carrot shreds, prawns or white radish shreds and chives, which could be just as delightful.

5) The Fookchow fishballs
The Fookchow fishballs are done daily so freshness can be assured. The skins are made form eel flesh coupled with sweet potato flour whilst filling comprised of lean pork, prawns, Chinese waterchestnuts, spring onions.

6) Deep-fried snacks
Many varieties of traditional Taiwanese deep-fried snacks sold here.

7) Meat broth & meaty braised rice
How could we missed out on traditional snack like truly impressive meat broth and meaty braised rice which were not oily but very flavourful. Braised duck eggs, pig's blood curd cake, oiled beancurd could have you hanging around asking for more.

8) Sugar-cane juice
This 40 years-old drink of sugar-cane juice with lemonade was worth a try.

9) Muslim flaky skin biscuits
Muslim snack of sesame seed paste baked flaky skin biscuit's with a version of minced beef as filling was best enjoyed with a sour plum drink mixed with gui hua flower.

10) Taufoo fah
Home-made taufoo fah was done with no preservatives and had a smooth taste drenched with syrup and softened nuts topping.

For more information, please contact:
MALAYSIA HARMONY TOUR & TRAVEL SDN BHD
Tel: 03-2144 5186/ 2143 3970 Fax: 03-2142 6697
www.12fly.com.my & www.malaysianharmony.com.my

BALI 2010 - Y3K COMPANY TRIP

2010-07-01T16:37:00.015+08:00

BALI -- PURA ULUN DANU古庙.

乘搭亚航AK363班机,下午1点45分抵达目的地--印尼的峇厘岛.

将行李放入酒店后,第一站到猴庙 - Taman Ayun.

建在Pura Uluwatu山崖的猴庙,一望无际的印度洋.

这里的猴子比人多.

风景优美.

眼镜是猴子最爱,一个不留神,树上的猴子将眼镜给抢走.

眼镜被破坏.

另一个在Uluwatu的景点--GWK.

GWK的傍晚.

第二天早上到Batu Bulan观赏传统Barong舞蹈,讲述正邪两派之争.

舞蹈员艳丽的服装,生动的肢体动作及懂得表达的眼睛,不需要开口都能够将故事精彩地表达出来.

BARONG舞蹈之其中一幕.

结尾的一场最令人惊愕,这些好像被催眠的勇士以长刀不断往自己身上大力地刺,然而却丝毫无损.

BARONG总共分为五幕表演,为时约45分钟.

午餐在峇厘岛第二高火山MT. BATUR(1717M)及其旁的LAKE BATUR(峇厘岛最大的湖)旁边用餐.

1994年最后一次爆发的睡火山,黑色地带是溶岩流过之处,依然寸草不生,然而却是最肥沃的肥料.

这里的沙爹将鸡肉剁碎,加入香料及椰渣,口味与大马不同.

炸香蕉糕与咖啡,一定要试.

咖啡园里不止种咖啡,还有热带水果及各种香料.

这只香猫(CIVET CAT/ PARADOXURUS)最喜欢吃熟透的咖啡果,咖啡果在它的肚子内发酵,最后被排泄出来.这些咖啡子洗净后炒香,成为世界上最贵的咖啡豆.

咖啡豆以柴火慢火炒一个小时.

一杯杯味道各异的咖啡让你品尝.

后面那一小罐KOPI LUWAK(香猫咖啡)咖啡粉叫价RP220,000(RM73).

一小杯KOPI LUWAK(香猫咖啡)在园内喝,售价RP30,000(RM10).

TIRTA EMPUL/大象洞神庙的泉水全年不断.

晚餐在JIMBARAN BEACH沙滩上享用海鲜套餐,有乐手拌唱娱宾.

最后一天的行程:早上坐玻璃船(船中甲板底部镶玻璃)到海上看珊瑚,海草及喂鱼.

透过玻璃船的玻璃,海底风光一览无余.

来到海龟养育场.

养在海边的海龟.

和海龟合照.

可爱的小海龟.

椰子水清凉解渴.

在NUSA DUA海边除了乘船出海,还可以游泳,乘降落伞飞上青天.

NUSA DUA 海边.

往另一个景点BEDUGUL途中,停在半路买烧猪肉(BABI GULING).

印尼虽然是回教国家,然而峇厘岛的居民95%是信奉兴都教(HINDUISM),烧猪肉(BABI GULING)是这里的特色小食,值得一试.

烧得香脆无比的猪皮,没什么肥油的猪肉,很可口,难怪到处都在卖.

BEDUGUL海拔相当高,气候相当冷,雨中的街上朦朦胧胧,好象金马仑.

PURA ULUN DANU是著名的兴都古庙,游客络绎不绝.

PURA ULUN DANU古庙,游客止步,只有兴都教徒才可进入这道金色的大门.

这个建在湖上的神庙是峇厘岛的代表性建筑,其中一张rp50,000就是以这座神庙为背景.

行程最后是到TANAH LOT,另一个著名的兴都教圣地.

建在悬崖峭壁的兴都庙,真的有神仙居住的感觉.

TANAH LOT的傍晚.

往悬崖的神庙前进.

如幻如真.

峭壁上的神明.

来张合照.

TANAH LOT另一个景点--涨潮时,中间的神庙与陆地分开,成为一个孤岛.潮水退去后,与陆地连成一体.

结实的溶岩地表,游客及香客散布四周.

拾级而下到涨潮时是海床,退潮后是陆地的溶岩上.

被海水侵蚀的溶岩,有些小鱼随潮水来,退潮时留在岩洞内.

兴都教香客穿着圣洁,带着贡品来拜神.

善男信女列队洒圣水,再穿过狭窄的岩洞,往山上去朝拜.

穿过这个狭窄的小洞,往山上去拜拜.

山上的神庙游客止步,只限朝拜的兴都教香客.

度假风味的OASIS KUTA酒店.

我们居住的酒店在KUTA市区,酒店不大,地点方便.

中国2010年上海世博会亲身体验

2010-05-16T23:05:00.004+08:00

日期:2010年5月4日、5日、7日

点击图片观赏

到肯逸湖充电去！

2010-03-30T10:34:00.006+08:00

去年十二月二日，我们一行八人由吉隆坡开车到位于登嘉楼的肯逸湖度假。季候风为东海岸带来大量雨水，渔船停止出海捕鱼，沿海甘榜屋浸在水中，泊油路被高涨的水破坏得千疮百孔。我们在风雨中前进，冒着抛锚的危险渡过被水淹至半个车胎高度的两段路，避过土崩，七个小时后到达瓜拉波浪(Kuala Berang)与另外两位由怡保来的朋友会合。

隔天早上九点抵达肯逸湖发电站，在此登上一艘改装的双层木船。船虽不大，却样样具备，楼下有驾驶舱、厨房、厕所、餐桌及钓鱼台，睡房设于楼上，可以容纳八个人，另外两人睡楼下。我们接下来四天三夜（3/12-6/12）不论是吃饭、睡觉、活动都局限于这小小的空间，相当难以想象。

天开始下起雨来，上午十点我们以时速五公里往湖心目的地出发，手提电话讯号越来越弱，不久后完全没线，与外界完全断绝音讯。下午两点抵达目的地，雨开始转小，周围不见人烟，空气非常清新。船夫将船靠在树林边绑好，我们有点担心，不仅问：这里有野兽吗？领队阿顺哈哈大笑说：有老虎，也有大象！看来我们是多虑了。

阿顺不但充当发起人、领队、钓鱼专家，同时整个行程的膳食都由他一手包办。在船往湖心开的当儿，他可没闲着，船一靠岸，我们的午餐“咖喱面”已准备妥当。不知是他的厨艺好还是我们肚子饿，一大锅咖喱被扫一空。

在这里度假必须有心理准备：将平时忙碌的生活调慢，在与外界完全脱离联系的环境下爱做什么就做什么。钓鱼发烧友餐后开始抛钓垂钓，有些团友到楼上小睡，我们坐在甲板上看书，将一切杂事抛开，心情慢慢放松下来。

钓鱼原来这么考耐性，不下十支钓竿，到晚餐后还没半条鱼上钓，大伙不仅有点失望。晚上八点，周围暗得伸手不见五指，除了虫声，就只有我们一船人在聊天。

突然一只钓竿抖一抖后猛然往下弯。阿顺喊：“有鱼上钓了！”等了大半天终于有收获了，大伙的心情即紧张又兴奋！一尾重达五公斤的关刀鱼被拉上船，流线型的的身躯活力十足，银色的鳞片在微弱灯光下显得特别耀眼。将鱼放入冰桶后，阿顺开了一瓶红酒庆祝。接下来几天钓到不少多曼鱼、水马骝、白须公、南邦鱼。

晚上睡觉时，雨点滴滴答答打在船顶的锌片上，凉风由没有遮挡的窗口吹入，在这天然环境下虽然没有舒服的床铺，只有简单的海绵睡垫，我们却睡得特别香甜。

没有工作压力，没有电话、电视、电脑，早上睡到自然醒，不必烹调，吃饱就做自己爱做的事，让身心放松，在肯逸湖四天行程让我们充分充电，回来后有更加足够的经精力面对生活。

Fish-head Braised Teochew-Style

2010-03-15T15:19:00.005+08:00

Our friend - Master B E Loh is a Teochew by dialect and simply loves Teochew food. The essence of Teochew cooking lies in using fresh seafood and the simplest ingredients to retain the original integrity of the catch. As in China, their homeland had access to the sea and its produce, Teochews are aware of how fresh quality, texture, flavour should be.

Master Loh wanted to show us a place which serves authentic Teochew fish-head. An opportunity came and we visited this place known as Restoran Chiew Sang situated in a suburb of University Garden, Petaling Jaya.

It may lacked the sophiscation but the unassuming restaurant located centre place among a row of old shops was packed at lunchtime and can be a popular hangout for many regular customers. Master Loh's friend, William Lee, is another foodie who has given this place his stamp of approval. He told us that this young boss used to helped his father at the bak-kut-teh shop in SS2 several years back. He decided to venture out and started this eatery a couple of years ago. Regulars keep coming back for the no-frills unpretentiously good food. Repeat customers like his quality control of ingredients and consistently good food at reasonable pricing.

Master Loh stressed that Teochew Bak-Kut-Teh and Fish-Head Braised Teochew-Style are two signature points we must not missed out on. The little secret weapon used are those toasted brownish blackish garlic. This type of garlic has a strong smoky aroma but once scalded and sun-dried, it permeates meat, giving it a special perfumed fragrance.

Teochew Bak-Kut-Teh is less herbal compared to the Hokkien version. Our Teochew boss could really whip up a pot of tasty brew. Pig's trotter, pork ribs retained their natural flavour and the stock sweetened with the usage of the toasted garlic. The fish-head dish consisted of fresh garoupa head, braised with minced ginger, toasted garlic, taucheo, red chillies and a lot of other secret ingredients. This dish doesn't look pretty but it was flavourful. The gravy was not too savoury and you can even take it without white rice. And if you can still pack it in, try their Teochew-Steamed Fish, Teochew-Braised Pig's Trotter, Teochew Ham Choy, Lalal and others.

I am happy to note, my throat did not feel parched after the meal which is an indication, they did not use two handfuls of MSG.

罗木勇是潮州人，对潮州美食自然有一股情意结。潮州人对海鲜情有独钟，也很挑剔，不新鲜的别提，处理方式不对或味道太重的别介绍。他推荐一间八打灵再也招牌打着肉骨茶，食客却是为了焖鱼头而来的“新朝生肉骨茶”餐馆。

餐馆在一排老店的中间单位，这里并非旺区，没有过路客，然而中午到达时座无虚席，这些食客都是特地驱车来用餐。罗木勇的朋友李保兴是这里的常客，他说：「年轻的潮州老板以前协助父亲在SS2经营肉骨茶，数年前在SS3现址自立门户，亲自负责烹调工作，所以不论是材料选择、酱料配搭及火喉均拿捏的很准，保持一贯味道。」

罗木勇强调：「潮州肉骨茶及潮州焖鱼头是这里的招牌菜。他们的秘密武器是火蒜，火蒜原本味道带涩，经热水烫过晒干，可以去涩提鲜，食物味道更加可口。」

肉骨茶原本是本地福建人的专长，在善于改变的老板手里成为该餐馆镇店招牌菜，以火蒜熬的汤底比一般肉骨茶来得清淡，猪脚及排骨都还保留原有的肉香，粉肠软硬适中。新鲜石斑鱼头、姜茸、火蒜茸、面豉、红辣椒等多种香料调味的潮州焖鱼头其貌不扬，看似很咸入口却咸淡适中，即使不配饭也能下肚。

其他选择有潮州蒸鱼、潮州卤猪脚、潮州咸菜、啦啦等。好吃的食物有时调味料下得太重，让人不断喝水，我们吃后不感口渴。

新朝生肉骨茶
Restoran Chiew Sang
15, Jalan SS 3/37,
University Garden, 47300 PJ
Tel: 012-234 1136

Business Hours:
Monday-Sunday 7.30am - 2pm
Saturday & Sunday 6pm - 9pm

新寿活尝河鲜Freshwater Fish Above Par in Sauk

2010-01-06T10:44:00.005+08:00

淡水西刀鱼/关刀鱼 Ikan Belida(Grey Feather Back)

新寿活尝河鲜

经风水大师罗木勇曾数次向我们提起霹雳州一个小镇“新寿活”，他说：「这里的淡水西刀鱼滑全国最好！」

早上九点半由吉隆坡出发，取道E1高速公路北上新寿活。十一点在美罗的“品珍”享用早餐后，续程到江沙（大约走了240公里路）。离开高速公路后转入通往宜力的76号公路，大约再走27公里即到达新寿活，刚好是午餐时间。

老街冷气海鲜饭店在这里营业已经十一年，罗木勇是这里的常客。老板娘珍姐热情接待，让人宾至如归。我们指定要一道“西刀鱼滑”，其他菜式由老板娘推荐。

不到五分钟时间，热腾腾的第一道菜“西刀鱼滑拌豆腐”即端上桌。西刀鱼滑以炸熟及烫熟两种方法处理，我们先试一口加上少许调味及蒜油，烫熟的鱼滑。咬下去没有一般鱼滑的弹口，感觉软软地没有弹性，口中充满清淡新鲜的鱼味，令我们少有的惊喜！炸熟的鱼滑沾辣椒酱吃，另有一种风味。这碟“西刀鱼滑拌豆腐”让我们有不虚此行的感觉。

罗先生进一步说：「新寿活靠近霹雳河，水产丰富。这里除了好吃的西刀鱼滑之外，还有野生河鱼。」只见白板上写着独木狸、加拉鱼、苏丹鱼、林哥鱼、水马骝、丁加兰、鲶鱼等，难怪吸引那么多喜欢吃野生河鱼的饕客不远千里而来。接下来的“酱蒸西刀鱼腩”取整只鱼最幼滑的肚子部分切块蒸熟后淋上自制冬炎酱，鲜甜的鱼腩肉与惹味的酱汁配搭，回味无穷。“酱蒸鲶鱼腩”将鲶鱼最幼滑的鱼肚部分淋上酱料，蒸熟后铺上嫩姜丝及小辣椒，这是最传统的河鱼处理法，可以感受到其鲜甜，一点脂肪都没有。“亚参鲶鱼头”则是将鲶鱼头蒸熟后淋上有点酸的亚参酱，鱼肉厚实弹口。它口中密密麻麻的利齿依然锋利，然而河中恶霸如今已成为盘中餐。

除了河鱼，“野生田鸡”也深受食客欢迎。活生生的田鸡即叫即处理，以瓦煲上桌，吱吱作响香味四溢。田鸡肉虽不多唯胜在鲜嫩清甜，一般人工饲养的牛蛙根本无法比较。这一餐所费RM200，物有所值。

如果你对对人工饲养的淡水鱼泥味反感？到新寿活这间“老街冷气海鲜饭店”一试野生河鱼，相信你会改观。

Freshwater Fish Above Par in Sauk
Freshwater Fish Above Par in Sauk. Our foodie friend - Master Loh was home from overseas taking a break from his working stint. As usual, it was another round of food experience. This time he chose Sauk, a village in the province of Kuala Kangsar which has gained a name for its quality Ikan Belida (Grey Feather Back) or nicknamed in Chinese as "Guan Dao Yee" as the shape of the fish bore a resemblance to the sword used by legendary figure "Guan Kung".

Journeying from Kuala Lumpur at 9.30 a.m that morning using the main approach to Perak via E1 Expressway, our plan was to reach Bidor for breakfast. We did it at 11 a.m. and continued our travel to the royal town of Kuala Kangsar (done 240km route). Out of the expressway, we travelled on a scenic route heading to Grik for 27km before reaching Sauk at lunchtime.

Master Loh is a regular at Lau Kai Air-Cond Restaurant. This 11 year old restaurant may not hold onto a specific menu. Hungry after a long drive, we left the ordering to friendly lady boss Law Lai Wah, but stressed on a dish of "Fishpaste Balls". What was really amazing was the speed the food arrived. Less than five minutes after our food order was made, the first dish of "Ikan Belida Fishpaste Balls With Beancurd" came. It may not have the type of bounce found in most commercialized fishpaste but the natural sweet fish taste complimented out tastebuds. According to Master Loh, the village of Sauk is located near the Perak River, giving the place an abundance of freshwater fish. The white board on the wall stated the restaurant do serve a good range of fish like Temoleh, Kelah, Sultan Fish, Bamboo Fish, Sebarau, Tenggalan, Ikan Tapah etc... This fishy reason has drawn locals as well as outstation patrons to dine here as the place has very fresh produce.

Next dish was a "Saucy Tomyam Steamed Fish Belly". The sauce was a home-made tomyam paste. It was certainly a brilliant idea to have asked for lady boss's recommendation as the next dish of "Steamed Ikan Tapah With Sauce & Cili Padi" was a hit. The waiter brought out another dish of "Ikan Tapah Fish-head In Assam". We thought this was superior. I never knew Ikan Tapah could taste so good as I stared at the carnivorous-looking fish-head and gawked at the rows of sharp teeth. Our roles were reversed as sank my teeth into the fish-head. Wild paddy frogs had such a succulent taste, a far cry from those bred for the table. Our lunch of several good dishes came up to RM200.00. Of course we don't mind the cost as good deals cannot get better than this!

If you need a break eating muddy tasting pond bred freshwater fish, come to Sauk to see the real Mc Coy. Exiting from the restaurant, we wanted to tell everyone, "Long live freshwater fish".

平静的“新寿活”新村有五家打着河鱼为号召的餐馆。
In Sauk's village, there are five restaurants selling freshwater fish.

热情的老板娘珍姐 Lady boss Law Lai Wah is a bubbly person.

西刀鱼滑拌豆腐 Freshwater fish - Ikan Belida - A dish of ikan belida fishpaste balls with beancurd.

酱蒸鲶鱼腩 Steamed Ikan Tapah With Sauce & Cili Padi.

酱蒸西刀鱼腩 Taucheo steamed fish belly.

野生田鸡 Wild paddy frogs taste good.

亚参鲶鱼头 Sourish Assam Ikan Tapah Fish-head.

老街冷气海鲜饭店 Lau Kai Air-Cond Restaurant
44-45, Jalan Besarm, 33500 Sauk, Kuala Kangsar. Tel: 05-7511615
Business Hours: 12pm - 9.00pm Close on alternate Thursdays.

到巴冬看候鸟吃亚参辣椒鱼 See Migratory Birds Try Parit Jawa's Ikan Assam Pedas

2009-10-23T11:38:00.007+08:00

巴冬位于柔佛州麻坡市区以南约15公里The little town of Parit Jawa in Johor lies approximately 15 km south of Muar.

巴冬海口渔村 Entrance to Parit Jawa Pantai Leka

渔村入口处 Welcome to this fishing place

村民捕鱼为生 Everyone seeks a living in fishing

年尾涨潮时，海水会淹上岸 Every year end, waters splash up ashore during high tide

小秃鹳(候鸟) Lesser Adjutant (migratory bird)

制做鱼笼的村民 Villagers making fish traps

谢宋美、黄美淋、刘绍荣及ALAN
Catherine with the restaurant bosses and Alan

亚参辣椒鱼Ikan Assam Pedas dish

传统潮州菜“旺鱼” Traditional Teochew "Wang He"

乌达乌达 Otak-otak, the famous snack

“蚝煎蛋”是传统潮州小食 Or-chien is a Teochew snack

煎龙舌Fried sole fish

苏冬虾臭豆 Sotong and Prawn Fried With Petai

到巴冬看候鸟吃亚参辣椒鱼

巴冬位于柔佛州麻坡市区以南约15公里，巴冬海口渔村离开巴冬市区约一公里。这渔村虽然很小，然而却因为这里是柔佛州三个候鸟栖息地之一，每年到这里过冬的候鸟吸引不少爱鸟一族到这里观赏及拍摄它们的生态，小秃鹳是他们的焦点，每逢海水退潮时，这些小秃鹳在沼泽中觅食，小螃蟹、小鱼、水蛇等都是它们的食物。

除了观赏候鸟，巴冬另一闻名之处在于“亚参辣椒鱼”，这里以“亚参辣椒鱼”作号召的餐馆不少于十间（不包括友族经营的餐馆及摊档）。

ALAN向我们推荐一家历史悠久（1980年开始），号称当时首创“亚参辣椒鱼”的“海景亚参鱼餐室”。目前由第二代传人刘绍荣负责。味道酸中带辣的“亚参辣椒鱼”大多以红鲷或马友鱼作为主料，以白饭配搭最适合，让嗜辣的食客欲罢不能。除了“亚参辣椒鱼”之外，喜欢辣的食客绝对不能错过乌达乌达这种麻坡最受欢迎的小食，以及令你回味的苏冬虾臭豆。不辣的食物有“蚝煎蛋”传统潮州小食，“煎龙舌”等。

老板特地拿出一道“不卖”的传统潮州菜“旺鱼”。他说：「处理这道菜需要三天。将鱼、三层肉、菜脯、辣椒干、小辣椒、亚参、蒜头及参末一起放入锅中再加水，开大火煮滚后转小火焖三至四个小时，熄火盖着焖两个小时，再重复步骤六次才完成。」

这道菜没有卖像，然而鱼肉口感好像罐头鲮鱼般，没有入口即化，独特的香味在口中爆开。三层肉入口即化，蒜头则吸收了鱼与肉的精华。这道特色准备时间长，老板一般只是煮了让自己解馋，有时则会拿出招待长客。如果到这里用餐，别忘了问看有“旺鱼”吗！

See Migratory Birds Try Parit Jawa's Ikan Assam Pedas
The little town of Parit Jawa in Johor lies approximately 15 km south of Muar. We explored the coastal part known as Parit Jawa Pantai Leka situated one km away from town. Well, the latest product in the tourism map here is the range of migratory birds making yearly homage as they escape the harsh cold winters of home. Each season sees many species of birds. Incidentally, three spots in Johor have become their environmental sanctuary and all being the ideal places for bird watchers.

You can't deny the beauty of the lesser adjutant as these birds clot the shallow waters during low tide, wading in to seek food. Baby crab, small fishes or even sea snakes make a fanciful meal for them. But regulars to this area claimed that another attraction should be the famous dish of "Ikan Assam Pedas".

All over, we counted nothing less tan 10 shops selling the same dish. The number excludes eating shops and stalls managed by Muslims. Alan Chong of Wonder Way recommended us to try this dish at certain restaurant nearby. Strait View Restoran which started its operation in 1980 must be the pioneer here serving this dish. Now this place is run by the second generation of the family by Lau Sio Yong.

Ikan Assam Pedas came with a real sourish and spicy taste. Main ingredient is a choice of either a red snapper or macke ral (kurau) and obviously the gravy goes well with white rice. Another snack unique to the community is the Johor "Otak-otak". Other simple dishes of "Sotong and Prawn Fried With Petai" or the non-spicy snack "Or-chien" were both tasty. Another simple snack plate of traditional Teochew food "Fried Sole Fish" made its way to our table.

Mr.Lau offered us his special dish cooked and reserved for family members, extras may be sold to regular patrons. It can be classified as a heritage Teochew food as this fare cannot be easily found anywhere. Cooking "Wang He" is a time-consuming process as the total preparation and cooking time needed three days. Let me take you through the process. Fish, belly pork, choy poh, dried chillies, cili padi, assam pulp and garlic were combined into a pot filled with water. Contents were cooked over high heat till it reached a boiling point. At this stage, the heat will be lowered and contents continued to be braised for another three to four hours. The heat will be turned off but the pot remained covered for another two hours. The whole tedious process will be repeated six times more.

While I tasted the dish, it cannot be called spectacular but rather as something unusual. Fish tasted similar to canned dace (leng yee), not very soft in texture but the aroma filled my mouth. Belly pork has come to a melting degree but it was the garlic that won my heart. It soaked up all the fish and meat flavours.

If you fancy something out of the ordinary, ask the Laus. We will try it again, next time perhaps...!

海景亚参鱼餐室 STRAITVIEW RESTORAN
PKA 52-A, Parit Jawa Pantai, 84150 Parit Jawa, Muar, Johor.
Tel: 06-987 5388
Close on Mondays (except public holidays)

Halong Bay 下龙湾

2009-09-04T14:54:00.010+08:00

(刊登于Y3K美厨食谱第50期-2009年9/10月)

夏天到越南(河内/下龙弯/三谷)

万特威市场有限公司老板李明（也是我们的前老板）打算安排他的员工到越南旅游，邀约我们参与。这趟河内/下龙湾/三谷之游由本地著名旅游公司马星泰旅游有限公司承办，为期五天四夜（16/6/2009至20/6/2009）。在电影及相片看过下龙湾风景优美，这次能够再次与一班曾经共事多年的朋友一起到梦寐以求的景点旅游，我们一口答应。

河内
16-06-2009（星期二）- 河内
我们早上六点半乘搭亚航AK870由吉隆坡廉价机场出发，费时三个小时飞至越南首都河内，当地时间八点半。天上乌云密布，出境后各自拖着自己的行李，随着领队陈贵翔及当地导游小杜冒着毛毛雨坐上为我们准备的豪华旅游巴士。

四十分钟后（当地时间上午十点）抵达一间法国建筑风味的餐馆享用地道越式午餐。餐馆外面的雨越下越大，娇小玲珑的越南女侍穿着传统服饰，不断将一道道小食端上来，把长长的餐桌上摆得满满。小杜向大家示范如何以越南米纸包春卷，首先在一张米纸上放一块炸肉丸，再夹一块黄梨及铺上一片生菜，淋上酸甜酱享用。

餐后，一行人头上带着旅行社安排的斗笠，冒雨到号称越南首间大学的“文庙”参观。文庙建于1070年，部分建筑1947年被拆毁，2006年重修。古老的中国式建筑，庙内供奉着孔子及七十二弟子塑像。

下午一点，我们被安排到酒店休息，等待另一班由新加坡来的团员。河内地价高昂，市区内大部分商店非常狭窄，我们住宿的三星级酒店宽度大约十六尺，却高十五层楼。狭窄的大堂后一个可以容纳六人的小电梯就在整栋建筑的正中央，电梯后还有一个楼梯。我们被安排在九楼，一层楼只得四间房，一字排开。由后房窗口望出去，一个狭窄的安全梯在窗口外，很担心如果发生火警是否能够逃生？放眼望去，周围的建筑杂乱无章。值得安慰的是酒店虽小，却很干净。

雨停了，天气开始转热。下午三点两地团友一起出发，到国家歌剧院及还剑湖拍照，再到三十六条古式街道购物，个个汗流浃背。这里的木制拖鞋设计花样百出，如果懂得杀价，可以购得价廉物美的好货。我们到菜市场兜一圈，手上多了一些晒干的莲子，累了就到古色古香的咖啡馆喝咖啡。

要在短短时间内对越南文化有所了解，就一定要观赏水上木偶表演。下午五点集合在还剑湖之前的“升龙水上木偶戏院”观赏当地著名的水上木偶表演。戏台是一个大水池，各种木偶造型栩栩如生，有农妇、小孩、仙女及各种动物。木偶底部与长竿相连，表演者长时间站在竹廉后的水中操纵木偶。穿着传统服饰的数名男女在戏台旁演奏乐器、歌唱及旁白。一个小时内，十七出民间传说故事生动地呈现在观众眼前。

用过一顿中式晚餐，旅游巴士在昏暗的街灯下回到酒店，结束第一天的行程。

17-06-2009（星期三）
河内/下龙湾
早上六点多起身，窗外下着大雨。七点半到十四楼的餐厅用早餐，领队陈贵翔向我们推荐粿条汤，细细的粿条好象新山出名的粿条仔，配上滚烫清淡的汤底，再挤半粒酸柑汁，非常开胃。餐后将行李收拾好搬上巴士，今明两晚在下龙湾住宿。

上午九点抵达巴亭广场，参观胡志明主席的寝陵及故居。一个小时后到附近的一柱庙及建在湖上的镇国寺参观后，我们在专卖店买了一幅漆画，开价RM1200，以RM500成交。

午餐安排在一家古色古香的餐馆，一团三十人散布在花园式庭院内，在舒适的环境下享用传统越式自由餐，这也是全程最好的一餐。领队提醒做好心理准备：「这餐过后请大家将就些，因为在下龙弯的食物就不比河内。」

(Published on Y3K Recipes issue no.50 - Sept/ Oct 2009)

Vietnam: A Hybrid of Sights, Sounds, Smells

Our former boss - Mr. Peter Lee of Wonderway invited us to join in their company trip to Hanoi, Vietnam. Obviously we took up the invitation. It will be good fun to be in friendly company and touring spots like Hanoi, Halong Bay, Tam Coc. The five days four nights trip will be arranged by local tour operator, Mar Sin Thai Travel & Tour Sdn. Bhd.

Hanoi
16-06-2009 (Tuesday) Hanoi
It was a pretty early morning flight (AK870) out of LCCT Sepang. The flight time needed three hours. Hanoi, the capital of Vietnam is seven hours ahead of GMT (Malaysia is eight hours ahead of GMT). We landed at their local time of 8.30a.m. Our group leader – Michael Tan, led us to meet the Vietnamese tour guide outside the airport. We were whisked into a deluxe coach as the sky had started to drizzle.

After a ride of 40 minutes, (local time 10a.m.) the coach stopped at a restaurant. We will have an early lunch. Vietnamese food was served in a French-style space. Petite waitresses clad in their national long flowing dress of ‘ao dai’ were very attentive in service. They have that certain Eastern woman’s grace as they moved along. The long table became laden with a generous choice of food. Local tour guide demonstrated the art of wrapping a Vietnamese spring roll. First he spread out a sheet of rice paper and placed in a piece of deep-fried meatball. Another slice of pineapple was topped in and dressed with a lettuce leaf. The roll was drenched with a sweet and sour sauce. Well, the rolls lend a refreshing taste. After lunch, the drizzle got no better but made conditions unpleasant. We all had headgear presented by the local tour agent as we have to visit Van Mien or The Temple of Literature, founded in 1070. Certain parts were destroyed in 1947 but restored in 2006. Under 1000 years of Chinese rule, former Vietnam’s emperors established the first university to educate the sons of mandarins. Statues of Confucious and his 72 disciples’ statues were placed in high esteem as offerings still continue.

It was around one p.m when we finally arrived at the hotel for a rest. Another group of Singaporeans will be coming in soon to join us. Land in Hanoi can be pretty expensive so you find most shops have very small space. The hotel was a midrange one with 16 feet wide floor space, 15 storeys tall. Towards the back

of the reception longue was the elevator area. Built for six persons of average built, the service was slow. Or try walking up to your room through the flight of staircase located at the rear portion. My room was on the ninth level, nothing fanciful. I looked out the stark room window and noticed the fire escape way was a slim ladder-like steps, precariously perched against the window sill. The thought of having to escape in an emergency of fire breakout daunted my wits. Many live circuit wires dangled all over the exterior poles like a hanging garden. Locals do not give them a second thought. But I am pleased with the cleanliness of the hotel. What a relief the rain stopped by three in the afternoon. We all proceeded to have a view of the State Theatre.

Our Singapore friends came along and saw the Hoan Kiam Lake. Next, we visited the Old Quarter filled with people and comprised of 36 streets. I gawked at the range of handicrafts especially beautifully crafted wooden clogs. It was a hot and sweaty day. If you are good at bargaining, this would be a good spot to try your luck. Nearby was another market laden with food produce. I bought some dried lotus and felt a respite was necessary to escape the harsh sun. Coffee is all over Hanoi. I chose a traditional looking café embraced with a colonial ambience.

As we have very little time to probe into the culture of Hanoi, an orientation of the water puppetry show would be best. We went to Thang Long water Puppet Theatre. This is a wonderful art to Vietnam, thought to have developen when determined puppeters managed to carry on the show despite flooding from the River Delta. Nowadays the stage is erected over a huge pool. The plot drew the theme from the same legendary sources as other traditional theatre with lively mimics of women, children, fairies and other folklore characters. All puppets were rested on long bamboo poles and all puppeteers stood waist-deep in the water. Behind the bamboo veils they hid. A few stage helpers, all dressed in traditional attire played accompanying music and acted as story narrators. Within an hour, more than 70 folklore characters have acted in the script. To patronize a water puppetry show is well-worth as I enjoyed it very much.

We had dinner done Chinese-style before retiring for the night.

17-06-2009 (Wednesday) Hanoi- Halong Bay
We woke up rather early at six in the morning. Rain pattered rapidly against the window panes. We went to the 14th floor for breakfast at 7.30a.m. Leader-Michael recommended us to try the rice noodles soup. The noodles came sliced into tiny strips, being a close resemblance to the famous kwaytew kia found in Johor Bahru. Boiling hot stock was light, addition of squeezed lime juice produced a flavourful result. Soon, it was time to pack. We will stay in Halong Bay for the next two nights.

Around nine a.m, our group had a little tour of Ba Dinh Square and next viewed Ho Chi Minh Mausoleum. We saw his former residence, The Stilt House. An hour later, we visited One Pillar Pagoda, designed to represent a lotus bloom in the middle of a lake. Both Richard and I fell for a piece of fine art. The initial price of RM1,200 came to RM500 for a beautiful watercolour painting.

Lunch at Khai’s Brother - The Hanoi, taste was exciting. Our group of 30 had scattered seatings in a courtyard garden. Vietnamese buffet was truly an enjoyable meal (discovered to be the best for the entire trip) and Michael gave us a piece of advice. Food standard in Halong Bay can taste bland when compared to Hanoi. Do not expect a high review.

河内Hanoi

由巴士车窗望出去，雨中的景色好像一幅油画。
Looking through the coach's window - the scene looked like a piece of oil painting.

杂乱无章的电线看了令人担心，当地人却习以为常。
High tension wires dangling all over. Very common sight.

三十六条古式街。
36 ancient streets.

菜市场内的梅花斑多曼鱼待价而估。
Toman fish is plentiful here.

到古色古香的咖啡馆喝咖啡，体验过往的殖民地文化。
Relaxed over a cup of coffee. Cafe has a colonial charm.

水上木偶是越南国粹，表演者长时间站在竹廉后的水中操纵木偶（表演结束，表演者由竹廉后现身谢幕）。
Water puppetry show is a unique Vietnamese art where puppeters dangled their puppets through a bamboo curtain. Performers need to stand in water at mid-waist level.

到巴亭广场参观胡志明主席的寝陵。
At Ba Dinh Square, to visit Ho Chi Minh Mausoleum.

一柱庙One Pillar Pagoda or known as Chua Mot Cot.

镇国寺Tran Quoc Pagoda amidst serene setting.

古色古香的餐馆享用传统越式自由餐，全程最好的一餐。Superb meal at Khai抯 Brother - The Hanoi Taste. Restaurant has a bygone era ambience.

来一碟现做越式猪肠粉！
I demonstrated the art of serving flat rice noodles - Banh Coun.

稻田中的坟墓堆是河内常景.
Cemetery in between padi field is a common scene in Hanoi.

下班时间，路上的电单车龙。
Amazing traffic choas after office hour.

下龙湾

下午一点半，我们续程往下龙弯出发。下龙弯位于河内东北方，距离165公里，大约三个小时后抵达酒店，设备不错。晚餐在酒店内吃，幸好领队一早提醒我们降低对这里的食物及服务要求，否则将会是不愉快的一餐。晚上没其他节目，导游安排我们自费到附近按摩院松松筋骨。大家半躺在一间灯火通明大房内，按摩过程滑稽，一下以黄瓜敷脸，一下头下脚上被骑在背上按，花样百出，令我们看到其他团员可爱一面忍不住暴笑，留下深刻印象。

18-06-2009（星期四）- 下龙湾
下龙湾是这趟旅游的主要目的地，超过一千个小岛散布在海湾，被称为海上桂林，1994年被联合国教科文组织列入世界自然遗产之一。这些小岛每年吸引超过八百万游客到来，二十年内为越南赚钱不少外汇。

早上八点半抵达码头，数以百计的木制游览船停泊在岸边。大伙上船后，船向宽阔而平静的大海徐徐开出，我们的心情跟着变得宽畅无比，自然的笑容展现在大家脸上。首先到天宫洞及藏木洞参观，再悠闲地在海上漫游。这些小岛一些看来像元宝；有些从前面看像斗鸡，由后面看变成一条鱼；一些像海龟；有的像骆驼…。

船在各种造型奇特的小岛间穿梭，当地小贩乘舢舨贴近我们的船兜售鲜果；船上的船员取出T-衫及手工艺品售卖；售价相当便宜，大家买得非常开心。接近午餐时间，船停在一个海上养鱼场，李先生花一百美元买了一条长约两尺在网内畅游的海鲡，为午餐加菜。船继续开，船夫充当厨师处理午餐，一顿以海鲜为主的午餐在船舱内进行，我们一面享用新鲜海产，一面欣赏窗外山水风光。

四个小时的海上慢游，压轴节目是到TIP-TOP岛。夏天中午气温高达37℃，烈日下人造沙滩挤满不怕晒的人在玩水。为了站在最佳角度一览下龙湾最美丽的景色，其中十六人决定爬上五百多级楼梯，间中停留两三次，每个阶段都有不同景色，最后上气不接下气抵达最高峰，一个有顶小亭供游客休息。环顾四周，群峰在我们的脚下，蔚蓝的大海静止如镜，游览船只三三两两散步在群山之间，好像一幅油画般，令人叹为观止。

晚餐后，行程之一是到赌场，对赌没有兴趣的我们到转一圈后就回到酒店休息。

Halong Bay

We left Hanoi at 1.30p.m. Halong Bay being 165km by road needed a travelling time of three hours. We checked in at Halong Spring Hotel, quite nice in design but dinner there was not impressive. Luckily we have been forewarned. As there were no night activities, many opted to try out the massage offered at legitimate massage salons. Fees were not included in the tour but who minds? The local tour guide did all the arrangement. We all went along and had an amusing time as masseurs soothed their faces with cucumbers. Some straddled on backs to knead and pounced on their bodies. So many gimmicks were practiced on those poor souls. The rest of us poked fun at them.

18-06-2009 (Thursday)
Halong Bay
Halong Bay is a tourists’ attraction as it has earned the name of being the most scenic spot to visit. The calm emerald waters of the bay are sheltered by thousand of Karst Islands. It was listed in 1994 by Unesco as a world Heritage Site. Nicknamed “Seaside Guilin” and according to tour data, at least eight million visitors come here annually. Thus, it has helped Vietnam to earn an influx of foreign currency. With a popularity chart of 20 years ago, tourism will certainly be on their high priority list.

Next morning at eight, we left for the pier. Hundreds of wooden tour boats and luxurious junks moored around. A tour by boat may be a perfect change. Away from the coast, the waters do not make big waves. Everyone was smiling from ear to ear as what could be more pleasurable cruising with friends and surrounded by breath-taking landscape. Islands spilled out while some lead to hidden lagoons. We disembarked and got to visit spectacular Paradise Grotto (grotto is a picturesque cave) and next explored Wooden Stakes Cave. All caves are created by the wind and waves. Back on the boat, we admired the beauty of Halong Bay.

Islands have queer resemblances like a golden ingot, chicken’s head but a fish’s tail, turtle or the camel’s hump. The boat weaved in and out of spectacular islands.

下龙湾Halong Bay

下龙弯酒店及豪华旅游巴士。
Halong Spring Hotel & deluxe coach.

下龙湾码头 Halong Bay pier

这些小岛一些看来像元宝。
Doesn’t this little island resemble a piece of gold ingot.

这两个小岛从前面看像斗鸡，由后面看变成一条鱼。
These two islands resembled a chicken's head viewed from the front but had a fish-like appearance viewed from the rear.

海上养鱼场，李先生花一百美元买了一条海鲡。
Mr. Lee paid us100.00 for a good fish raised at sea in a fish-farm.

船夫充当厨师处理午餐。Boat crew who cooked up a storm.

我们一面享用新鲜海产，一面欣赏窗外山水风光。
We enjoyed the fresh seafood as much as checking out the view through the windows.

Tip-Top岛峰顶观赏下龙湾群岛。
Views of Halong Bay from the peak of Tip-Top Island.

到TIP-TOP岛峰顶观赏下龙湾。Climbed to the summit at
Tip-Top Island for an unobstructed view of Halong Bay.

十六人爬上五百多级楼梯抵达最高峰。
16 finalists at the summit after an exhausting climb.

三谷
19-06-2009（星期五）
下龙湾/三谷/河内
离开下龙湾之前，一早在海边拍了大合照，抓紧时间往下一个行程出发。三谷素有“陆地下龙”之称，一条河流贯穿三个天然形成的岩洞而命名。

由下龙湾到三谷费时四个小时。我们随意参观过碧洞之后即刻到餐馆享用午餐，小杜特地推荐这里的山羊没有骚味，果然如他所说。午餐后天气更加热了，小杜提醒：「每艘小舟可乘搭两人，由一名船夫划动，整个行程看三个洞费时两个小时，如果怕热，只看一个洞只需一个小时。」

回程，小杜在车上介绍越南土产，接订单接到眉开眼笑。到达河内傍晚五点多下班时间，路上大部分被电单车霸占，让我们大开眼界。晚餐时，星马两地团友互相敬茶，为有缘一起旅游而惜别。

20-06-2009（星期六）
河内/吉隆坡
早上八点抵达越南国际机场，我们向领队小杜挥别，感激他在这几天来的照顾。领队与我们同机，到吉隆坡廉价机场才分道扬镳。领队在整个行程照顾团员无微不至，我们给予他很高的评价。整个行程安排顺畅，我们对马新泰旅游社丰富的经验表示感激。 #

Tam Coc

19-06-2009 (Friday)
Halong Bay/ Tam Coc/ Hanoi
Before departure from Halong Bay, we took a group photo. It was a tight timetable to Tam Coc or known as ‘ Dry Halong Bay’.

It’s huge rock formation can be some pristine beauty as the river meandered through three karst caves. Travelling time to Tam Coc was another four solid hours. We sighted an emerald looking cave before hopping to a n----earby eatery for lunch. Tour guide recommended mountain goat as the meat has no gamy smell. He was right.

Weather was hotter than ever. We could be paddled in a small kayak to view the three karst caves. A boatman helmed the kayak as it could only fit in two persons. The route was charted by him but if visitors stopped for some complex photography, only one cave could be viewed due to time constraint.

On the route back to Hanoi, local guide raved about the district’s fresh fruits. Orders poured in, he was in a perpetual grin. We came into town at five p.m. and was greeted by a Sea of motorcycles. Traffic was chaos. At dinner, we all toasted one another. Travelling with our Singapore friends have transcended borders.

20-06-2009 (Saturday)
Hanoi/ Kuala Lumpur
Our group gathered at eight a.m. sharp for Hanoi’s International Airport. It was a round of handshakes and thank you to the local guide. Of course we thanked group leader Michael who was another of “Malaysia Boleh” Mar Sin Thai had done a good organizing job too. #

三谷Tam Coc

三谷素有“陆地下龙”之称。
Tam Coc is known as Dry Halong Bay .

不畏烈日当空，向美丽景色出发。
Weather may be hot but we are going to visit the karst cave.

RM1 = 5,000 VND (Viet Nam Dong)

旅游咨询请联络 For travel information, please contact:
马星泰旅游有限公司 Mar Sin Thai Travel & Tour Sdn. Bhd.
3419-A, Jalan Panggung, Jinjang Utara, 52000 Kuala Lumpur.
Tel: 03-62573375 Fax: 03-6252 4553
e-mail: msttravel@yahoo.com

直凉大吃会2

2009-08-11T15:33:00.021+08:00

10-8-2009(星期一)晚上七点,我们一行16人分三辆MPV由吉隆坡出发,到彭亨州直凉参与〈直凉大吃会〉,每人RM120.宴开廿二席.

（左起）来自槟城的英华、阿彬、SUNNY，ALAN（吉隆坡）、大吃会主办人李生、谢宋美（Y3K执行编辑）及来自吉隆坡的厨师。

左一为IRENE、左三为罗木勇（Y3K美食顾问）与一班来自吉隆坡的马华政说馆精英。
、
第一道“怀旧凤吞鲍鱼盆”，炖四五个小时的马来鸡看起来不怎么样。

趴开鸡肚，里面装满小鲍鱼、响螺丝等高级食材，汤甜味美，为这次的“大吃会”打下好印象的基础。

第二道是此次“大吃会”的主题--“清蒸彭州吉罗鱼”。吉罗鱼生长于彭亨河上游，喜欢吃野果，鱼肉有野果的香味，是受保护品种，只有原住民可以捕捉。

每公斤马币两百多令吉的野生红吉罗，有价无市。这次宴会动用超过十条（大条每桌打横切半）。

底部铺上姜丝及葱段，淋上上汤、美酒、调味及油，不去鳞，大火蒸熟。

鲜甜美味的“吉罗鱼”，有钱未必吃得到！

“槟榔芋茸鱼嘴煲”--鲨鱼嘴含有丰富的胶原蛋白，对筋骨肋带非常有益，唯不易处理。李生采用松散清香的槟榔芋及排骨配搭，腥味全无，原本淡而无味的鱼嘴吸收芋头及排骨的香味，非常可口。

“鱼翅捞饭”在电影中看得多，你尝过了吗？将炒香的香米、竹笋、蚝干、干贝等置于瓦煲内，再放入蒸笼以大火蒸熟，上桌前以高汤蒸好的鲍翅铺面，再撒上青葱粒，“鱼翅捞饭福建味”令人胃口大开。

进修扶着瓦煲，若辉冷眼旁观，文华单手捞饭，ERIC忙着拍照，建川的老婆听到什么笑话了？

ERIC虎视眈眈看着罗木勇，似乎在说：喂！别尽挑鱼翅，留些给我哦！IRENE在想：这碗是给我的吧？多点鲍翅！一旁的林若辉律师正用心品尝。

阿彬最年轻，自告奋勇分鲍翅，每碗三片，SUNNY及ALAN在旁监视。

罗木勇最欣赏“芝士奶油淡水虾”的酱料。

“挂炉脆皮琵琶鸭”

“流沙金酱白糖糕”

“杨枝甘露香芒汁”

另一场飨宴在八月十日

2009-07-31T10:19:00.004+08:00

Quick Tour on Happening Hong Kong有惊无险游香港

2009-07-06T17:46:00.005+08:00

九龙旺角维景酒店 Metro park Hotel- Mongkok

浅水弯Repulse Bay

香港最高建筑(IFC2)
IFC2, the tallest building in HK.

长洲Cheung Chau Island

炸鲜蚝 Deep-fried oysters

抢包山比赛在这里进行。The marked area for the start of “scrambling for peace buns”.

三座高耸的包山与香火弥漫的神庙遥遥相对。See the height of the Bun Hills. It is even taller than the temple’s roof.

雪白的包子以朱砂印上“平安”两字，在用麻绳串在一起。
All “peace buns” were strung together with gunny strings.

演大戏，台前坐的都是上年纪的戏迷。Most of the onlookers at the front seats who watched the opera show were senior fans

新鲜出炉的平安包。Would you like to try some “peace buns” fresh out of the steamer?

镛记酒家以驰名烧鹅起家。
Yung Kee’s famous roasted goose.

蛋心软滑 Century eggs with soft centers, beautiful tasting.

驰名烧鹅。
The famous roasted goose.

冬瓜盅Soup in winter melon tureen.

与大姐一家人及朋友GRACE一起用餐。
Dinner with Grace, Richard’s eldest sister Ivy and her family.

缆车椅子以三十度倾斜向前。
The Peak Tram has seats that incline 30 degree to the front.

由太平山观赏灯火辉煌的香港夜景。
Illuminated view from Victoria Peak.

太平山观景楼及缆车站。
At the Peak Tower and tram station.

由酒店出发Leaving from hotel.

抵达迪斯尼乐园的停车场。
Arrived at the Disney’s carpark.

迪斯尼乐园入口处。
The main entrance.

米老鼠喷泉。
The Mickey’s fountain.

迪斯尼乐园门票检验处。
Tickets please.

乘坐老爷车省点脚力。
Rode in a vintage car.

睡公主城堡。
Sleeping Beauty’s Castle.

到小岛参观泰山的树屋。
Visited Tarzan’s treehouse home.

舞台剧“狮子王庆典”。
Stage play of “The Lion King”.

乘迷你邮轮到森林河流探险。
Took a mini cruise to the jungle.

简单午餐Simple lunch.

在卡通屋与米奇老鼠会面。
My daughter - Cynthia shaking hands with Mickey.

花车游行 Street parade with a carnival air.

另一场舞台剧“黄金迪斯尼”。
Stage play of “Golden Disney”.

烟花表演 Fireworks display.

5月1日，第一宗A型H1N1流感在香港湾仔维景酒店爆发，让我们虚惊一场。
Five ambulances were parked outside Metro Park Hotel - Wanchai where the tourist was tested positive for influenza A.

Meet our contributor Florence Tee at HK.

Quick Tour on Happening Hong Kong

By Catherine Chia

Our eldest son is twenty-two and daughter nineteen this year. As parents, we find it hard to believe they are now adults so the state of childlike obedience will be a thing of the past. All through their childhood and teenage years was a blurry scene as we were ever so busy. Our children may missed having us close at hand but we really did our best to provide them with a stable family environment despite our tight timetable.

Recently, my daughter brought up the subject of wanting to visit Disneyland Hong Kong. We thought if the family can travel together, this could be a well-balanced attitude towards family-bonding. Call this ‘compensation time’ for togetherness.

We decided to set a short break from work to visit Hong Kong. My son’s girl friend came along.

29-04-09 (Wednesday)
Our flight by Cathay Pacific was delayed from three p.m to seven p.m. It was a tiring wait at KLIA.

After a long day, we finally arrived in Hong Kong around midnight and stayed at Metro Park Hotel, Mongkok. It was a close location to the city centre. As land is so scarce, the rooms though pleasant were very small. But being in a convenient area, the hotel proves its worth.

30-04-09 (Thursday)
Spring is a beautiful time as the climate never gets really cold or hot. Temperature hovered around 16°C to 22°C.

After a nice breakfast at a café besides the hotel, the tour guide took us on a half day trip to beautiful Repulse Bay. This brought back memories when I came here some 20 years ago walking along the coast of the best known beaches.

Next, we visited the floating town of Aberdeen Fishing Village. Once, thousands and thousands of people lived on packed sampans here but most of them have been rehoused on land. We took a boat ride and it was a rewarding experience as we saw how people lived in a strange mixture of ancient traditional and modern ways.

It was close to lunchtime when we met up with Richard’s eldest sister Ivy and nephew (their family resides in Hong Kong) at Central Pier. They took us on a ferry ride to Cheung Chau Island to get a feel of rural Chinese life.

Cheung Chau Island

Hong Kong is divided into four main areas namely Kowloon, Hong Kong Island, the New Territories and the Outer Islands. More than 200 islands dot the waters around the colony and Cheung Chau lies 10 km south-west of Hong Kong.

The ferry ride took 40 minutes to shuttle across the island to the normal arrival point. There’s more to enjoy on the island as it coincided with the annual Bun Festival also known as the “Festival of The Bun Hills”. The celebration starts from the eighth day of the fourth month of the Chinese lunar calendar. This include special religious observances at Pak Tai Temple. All over the normally quiet island was a fiesta atmosphere.

These white buns with red characters of “Ping Ann(Peace)” stamped on the surfaces belonged to a ritual custom. Three high towers were constructed and fastened with ropes. Buns were stacked on the structures making a giant bun hill. The whole place gave a carnival atmosphere, a sharp contrast to the temple where worshippers came only in a handful to pray. A stage was erected for staging opera shows, witnessed by senior fans only.

As this is a major religious event, all food sold on the island had to be vegetarian. But the menu at an eatery had deep-fried oysters, mussels and other seafoods. It seemed strange so we queried the boss. He gave us a quirk answer as islanders here regard seafoods without visible eyes as vegetarian food. How strange!

After lunch, I bought some “peace buns” fresh out of the steamers. Skins tasted rather dense but came laden with fillings of either lotus paste, red beans paste or milled groundnuts. All souvenir sold here have the “peace buns” as the main theme.

Accordingly on Sunday (3-05-09) or final day of the festival, there will be a mad scramble up the Bun Hills to grasp the most number of buns within a stipulated time. Of course, the
victorious winner who obtain the most consecrated buns at the very top will receive ample good luck according to folklore. So this will be the highlight and normally crowds will spill over.

Yung Kee Restaurant
It was already early evening when we reached Hong Kong Island after the Cheung Chau trip. On reaching the Central District by foot, I noticed many white-collar workers walking very briskly and looked energetic after a full day at the office. They are really a tough breed.

Our local friend, Grace had booked a table at Yung Kee Restaurant. This classy décor place was a street away from the famous trendy pub hub area of “Lan Kwai Fong”. Yung Kee belongs to an old-school establishment.

Started in 1942 by Kam Shui Fai, roasted goose dish has remained to be their signature point. The restaurant has resisted modernization of their menu and Cantonese food remained as the main trend. Many foodies and Hong Kong gourmets have put in a word of recommendation so patrons should make reservations ahead.

We tried the first dish of an appetizer – “Century Eggs With Pickled Ginger”. The eggs have very soft centers which melt on your tongue without any piquant flavour. Pickled ginger had a sharp taste, truly a tasty pairing.

“Roasted Goose” was a rich dish laid on a bed of braised peanuts. The skin was crispy but rather fatty yet the flesh was tender. It can taste heavy eating the goose flesh on its own but was a delight when eaten with fluffy fragrant white rice.

Apart from this dish, there were other wonderful options. We were served dishes like “Soup In Wintermelon Tureen”, “Steamed Stuffed Beancurds”, “Fermented Black Beans Chilli Fresh Cuttlefish”, “Small Plants Of Nai Pak”, “Spring Rolls”, “Sweet & Sour Pork”, “Bitter Gourd Braised Goose Webs In Claypot”.

Obviously, we found this treat well worth our anticipation.

Victoria Peak
The night excursion to Victoria Peak by the Peak Tram was a good idea. Seats on the tram were a little inclined to the front at 30 degree adjustment, making it a bit akward to view the great sights. All tall skyscrapers looked peculiar angled due to the seating position.

The Peak at 552 metres above sea level stands tallest on the island. Such an illuminated view silent of cars, traffic or human voices became tranqulizing. As the peak became wreathed in cold winds, temperature took a dip.

Upon descending the Peak, we took a ride on a high-speed MTR (Mass Transit Rail) to Kowloon. After a tiring day, we slept well as tomorrow will be another big day.

Disneyland Hong Kong
1-5-09 (Friday)
Many locals kickstart their breakfast with noodles. This should be a must-try food but since we were on the run so we have no wish to look for the best stall. Apparently the soup base at this stall down the street was nothing to shout about. Each piece of wanton had two pieces of marinated prawns and chicken meat as filling. Not too bad but the wanton noodles gave out a strong alkaline taste. Very commercialized product, I was not impressed.

Disneyland Hong Kong
At 10 a.m, the coach picked us from the hotel front. After 20 minutes ride, we reached the theme park in Lantau Island, the largest of all islands in Hong Kong. This must be one of the happiest places on earth - Hong Kong Disneyland, opened in 2005.

Weather was fine with a clear blue skin, littered with white fluffy clouds. The three big kids flashed big smiles and as they radiated such happiness, Richard and I felt our spirits uplifted.

It was a public holiday on that day (Labour Day) so you can imagine the crowd’s turnout. Admission fee for a one day ticket costed HK$350 each. But the total space area was much smaller than what we had in mind.

It was divided into four zones like the “American World” of small towns and big cities. There were the “Adventurous World”, “Dream World” and “Future World”. We entered the American theme first and rode in a vintage car to visit Sleeping Beauty’s Castle.

Later, we trooped into jungleland. We ride on a raft to a manmade island and visited Tarzan’s treehouse home. Next, we watched a gigantic stage play of “The Lion King”.

Before lunch, we took a mini cruise to the deep jungles for some adrenalin pumping thrillers. Everything looked so real, we were spellbound.

Took a break from the fantasy world for a midday meal and gathered for a handshaking time with Mickey Mouse. All the kids’ faces glowed and you can hear it in their voices too, they have truly enjoyed themselves.

But the heat in the afternoon around three p.m became rather oppressive. We walked the streets but there was never a dull moment as we watched parades complete with many cartoon characters, brass band shows, flower processions.

At eight p.m, there was the grand finale of fireworks display which was entertaining.

More news awaited us as we switched on the television in our hotel room. A tourist was infected with influenza A (H1N1) and all hotel staff and guests needed to be quarantine.

The name Metro Park Hotel was similar to the one we stayed in. Quickly I dialled to the broadcasting station to check. It was a relief as it was the sister hotel in Wanchai, ours was in Mongkok. I can imagine how the affected people would go all panicky.

We packed our bags as we will leave Hong Kong tomorrow. It may have been a short trip but we have enjoyed ourselves so much that we plan to come back again.

有惊无险游香港

文：谢宋美
大孩子今年廿二岁，小女儿今年十九岁，两个孩子都进入青年期。我们以前忙于工作，忽略了陪伴他们一起成长，经常为了没陪伴孩子度过他们最需要我们的童年而心感内疚。

有一天女儿说：「我没去过迪斯尼乐园。」牵动我们埋藏已久的不安，决定带两个孩子及儿子的女友到香港迪斯尼乐园，一圆他们的梦想，同时祢补我们对他们的缺憾。

4月29日（星期三）
乘搭国泰航空由吉隆坡国际机场出发，原本下午三点起飞的班机延迟至晚上七点多才离开大马，抵达香港国际机场已经是半夜。入住九龙旺角维景酒店，地点适中，房间狭小但还算舒服，住在里面马上可以领略到香港的尺土寸金。

4月30日（星期四）
四月尾香港气温介于十六至廿二度，很适于旅游。早上阳光明媚，在酒店旁的茶餐厅用过早餐后，导游带我们到港九作半日游。第一站浅水弯让我们钩起廿年前的回忆，随后到香港仔渔村游艇河，参观香港水上人家的生活。

中午，我们约了住在香港的大姐与外甥在天星码头见面，一起乘船到长洲。

长洲包山节
香港除了港岛及与中国大陆接连的九龙之外，还有大大小小接近200个小岛，长洲是其中之一。长洲位于香港西南10公里，乘搭豪华渡轮费时约四十分钟。

每年农历四月初八，在玉虚宫/北帝庙举办的“太平清醮”（又称包山节）吸引成千上万的人潮，使这个原本平静而淳朴的渔村变得热闹非凡。

一粒粒雪白的包子以朱砂印上“平安”两字，在用麻绳串在一起后绑在以竹竿搭建而成的高塔，形成包山。三座高耸的包山与香火弥漫的神庙遥遥相对，中间一个临时戏棚在演大戏，台前坐的都是上年纪的戏迷。

这段期间，全岛餐馆只卖素食，然而菜单上有炸鲜蚝、青口等甲壳类海鲜。我们询问餐馆老板：「这些是海鲜，怎能算素？」他的回答很妙：「在长洲，凡是没有眼睛的都算素！」午饭后，我们买了一些新鲜出炉的平安包。这些包皮相当结实，馅料则有莲蓉、豆沙、花生。岛上商店纪念品的设计都是以平安包为主题。

节日高潮在于星期日的抢包山比赛，参赛者攀上肃立于球场中央的包山，看谁在限定时间内抢得最多包的成为胜利者，我们一睹盛况。

镛记烧鹅
由长洲回到港岛已是傍晚，我们步行至中环，与行色匆匆下班的白领族察身而过，虽然忙了一天依然精神焕发，可以感受到他们的干劲。

当地朋友GRACE在镛记酒家定了桌，就在著名的“兰桂坊”隔一条街。镛记酒家于1942年由甘穗辉所创办，以驰名烧鹅起家。在食家眼中是代表香港传统粤菜数一数二的中餐馆。开胃菜“皮蛋酸姜”是该餐馆必备杀着，腌制时间准确，糖心皮蛋的蛋心软滑兼黏牙而不腥，与略带辣味的酸姜一起享用，非常回味。

烧鹅是这家餐馆的招牌菜，食客大多为此而来，我们对这道菜抱着很高的期望。以焖花生垫底，烧鹅皮肥肉嫩，入口油香四溢，单吃稍嫌肥腻，配上香米煮的白饭就恰到好处。这道声名远播的镛记烧鹅没让我们失望。

其他菜式有冬瓜盅、百花蒸酿豆腐、豉椒鲜鱿、斑腩小奶白菜、百花卷、咕噜香肉、凉瓜扣鹅掌煲。一面用餐一面叙旧，留下甜美回忆。

太平山夜景
餐后，余兴未尽，我们乘缆车到太平山观赏香港夜景。车内椅子以三十度倾斜向前，车行时望向窗外，铁轨旁的高楼大厦变成斜楼，感觉很怪。

太平山高552米，是港岛最高的山。山上风大气温低，没有嘈杂的人声车声，遥望山脚下的夜景，灯火辉煌香港是那么令人陶醉。下山后乘搭快铁回到九龙，马上进入梦乡，为明天的行程养足精神。

香港迪斯尼乐园
5月1日（星期五）
一早到街边吃云吞面，这里每粒云吞以调了味的两尾中虾及鸡肉包裹，虾很弹牙，面的碱水味很重。志在填饱肚子以应付今天的行程，不那么计较口味。

迪斯尼乐园
今天到迪斯尼乐园游玩。专车十点到酒店接我们，二十分钟抵达位于大屿山的目的地。蓝天白云天气很好，看到孩子脸上兴奋的表情，我们的情绪也被感染。今天是劳动节公共假期，游客不断涌入，将入口处济得水泄不通。

香港迪斯尼乐园一日门票港币＄350。范围比我们想象中来得小，共分为四个主题：美国小镇大街、探险世界、幻想世界及明日世界。

大门入口处即进入景区一“美国小镇大街”，我们乘搭老爷车直达睡公主城堡。我们进入城堡后陪三个大孩子到探险世界，乘木筏到一个小岛，参观泰山的树屋，再观赏一出大型舞台剧“狮子王庆典”。

午餐之前乘迷你邮轮到森林河流探险，沿途各种动物造型栩栩如生。餐后，到米奇的卡通屋与米奇老鼠会面，孩子开心得不得了。

下午三点半热气逼人，然而大家兴致勃勃围在大街两旁，因为全体卡通人物及花车将列队游行。

过后再到各景区游玩，晚上八点烟花表演后，大家尽兴而归。

回到酒店纽开电视，新闻中报道“由于其中一名游客患上HINI确例，维景酒店所有人将被隔离七天。”

马上打电话到柜台询问，原来是湾仔的维景酒店，而我们入住的是旺角的维景酒店，虚惊一场。

欢乐时光总是过得特别快，明天我们即将回到马来西亚，这旅程虽然很短，却让我们留下一段美好的回忆。香港，我们会旧地重游！

直凉大吃会 Superfood Feast in Triang

2009-05-29T15:59:00.011+08:00

李生（李韩发）与黄秋凤夫妇处理鲍鱼的功夫不赖。
Mr. & Mrs. Lee are quite deft at handling abalones cooking.

五小碟有人参鲜虫草、蜜汁火方、青椒皮蛋、龙湫蟠龙鳝及烤乳猪
An appetizer section of five Chinese starters.

“法海蒲团鱼翅盅”
Signature dish of Sharksfin In Tureen.

“清蒸巴丁河鱼皇”
Patin Munchong Plain-Steamed.

李生来电邮纠正: "现在才注意到当天大吃会里的巴丁鱼是Ikan Patin Buah（一公斤$85) 被误志为Ikan Patin Munchong(一公斤本钱$300-$320)".下图为我们2003年一月(Y3K第10期)在李生的餐馆所拍摄的正牌河鱼皇"巴丁文中".
Mr. Lee inform us: "The fish served on that day was Ikan Patin Buah, but mistaken as Ikan Patin Munchong." Following is the Ikan Patin Munchong shot in January 2003 "Y3K Recipes" issue no.10.

金银鲍脯秃参蹄筋盘
Unique Seafood With Dual Tendons.

龙袍加身鲍鱼饭
Pumpkin Rice Topped With Abalone.

麒麟星斑如意卷
Garoupa Fish Rolls.

姜汁鱼嘴冻花胶
Ginger Juice Sharks’ Lips Chilled Fish Maws.

大漠风沙香笋鹿肉
Ostrich Meat, Asparagus, Venison Fried With Garlic.

“芒汁白玉凉粿条”及“金砖银条黑珍珠”
Mango Sauce White Jelly and Black Glutinous Rice Paired With Pumpkin Taro Strips.

直凉李生广邀

行家聚集一堂

2009年4月6日晚上七时，位于彭亨州一个偏僻小镇--直凉突然间变得热闹起来，来自全马各地的名牌车将“李生海鲜酒家”前宽阔的停车场挤得水泄不通。餐馆老板、供应商、食家不远千里而来，为的是一尝李生夫妇特地为行家而设的宴会，每桌RM1,680。

李生说：「原本只打算宴请三五桌，怎知消息一传出，各地行家不断来电定位，结果超出预算许多，接到十八桌我们就停止接受定单了!」

晚宴以五小碟的开胃菜掀开序幕，计有“人参鲜虫草”、“蜜汁火方”、“青椒皮蛋”、“龙湫蟠龙鳝”及“烤乳猪”。接着推出该餐馆大受欢迎的招牌菜“法海蒲团鱼翅盅”，鲍翅、干贝等将小盅堆的满满的，炖至棉烂的冬瓜入口即化，令人回味无穷。彭亨河盛产巴丁鱼，而“巴丁文中”是巴丁鱼之中最名贵的一种，被誉为河鱼皇。第三道“清蒸巴丁河鱼皇”小则一公斤、大则将五六公斤重的巴丁鱼切片。汤汁清甜可口、肉质幼滑、鱼腩薄薄的脂肪肥而不腻，鱼皮富有弹性，我们给予极高评价！

“金银鲍脯秃参蹄筋盘”采用干螺头、鲍鱼丝、鹿筋、猪脚筋、秃参等红烧焖熟，最难得的是里面还有切丁的鲸鱼皮。李生强调：「这些鲸鱼皮是以前留下的，现在已经无法获得。」

宴会进行至这里，我们已经半饱。李生特地带我到厨房参观为他这次大吃会所准备的惊喜--“龙袍加身鲍鱼饭”。一盅盅金瓜焖饭上置一只大蚝干，猛火炖至绵烂后由蒸笼取出，李生夫妻俩将一个个斗大的鲍鱼放在饭上，再淋上少许鲍汁，单是这种排场已经令人赞叹！经过多年的磨练及改进，李生处理鲍鱼的功夫已经不可同日而语，不论是卖相、口感、味道皆达到大酒家的要求。大家将鲍鱼吃完，留下大半盅焖饭，非常满足。

然而，宴会还没来到尾声。接下来的“麒麟星斑如意卷”（麒麟蒸红星斑及麻鱼鳔）、“姜汁鱼嘴冻花胶”（鲨鱼嘴及花胶公）、“大漠风沙香笋鹿肉”（干香鸵鸟肉及蒜子香笋鹿肉），我们只能够夹一小片品尝味道。

最后的甜品“芒汁白玉凉粿条”及“金砖银条黑珍珠”，前者引起众行家的兴趣，争相向李生询问制做方法。李生大方地公开做法：「以一平汤匙粉加入1.5公升班兰叶煮的水、糖、及少许盐煮滚，熄火后再加入120毫升鲜奶调色，倒在方盘内以风扇吹冷至凝结，卷起成条状后切段，再淋上以新鲜芒果及白糖打烂的芒果浆即可。」相信不久的将来，各地餐馆将会推出这道别致的甜品。
晚上十一点，大家带着满足的笑容向李生告别，宾主尽欢。

最新消息:
另一场<直凉大吃会>将于10-8-2009(星期一)晚上七点举办,每席RM1,200(十个人).欢迎有兴趣参与者向李生报名或询问详情(014-5001599).

Superfood Feast in Triang
On 6-4-2009 towards dinner time, a big crowd filled Restoran Lee Keng Sang, Triang. This is a small town in Pahang and many chefs, food suppliers and foodies came to lend support to a food event jointly organised by Mr. & Mrs. Lee Hang Huat (owners of the restaurant). This nine-course menu came to RM1,680 per table.

Mr. Lee had initially started the idea of a food gathering amongst some chefs. What started as between three to five tables soon ended with a figure of 18 tables as word of mouth spreaded fast. Probably many top hats of this culinary industry have heard of Lee’s nature as he has an interest in preserving the authenticity and traditions of food, and his cooking is designed to bring out the best in many unusual ingredients used.

We were his guests and it was an evening of elegant food in a faraway town. The appetizer section comprised of five Chinese starters. A big platter had the spread of ginseng, fresh cordyceps, honey glazed ham, green capsicums century eggs, eel fantasy and roasted suckling pig pieces. Next round was sharksfin in individual soup tureen, highly recommended for divine taste as this is a signature dish of the restaurant. Of course the third dish was a fish – “Plain Steamed Ikan Patin Munchong”. As we know the nearby town of Temerloh in Pahang gained a nickname of “Bandar Ikan Patin”, so this pricey upriver fish must make its appearance at prestigious dinners. Small catch comes to one kilo but bigger ones are around five to six kilos. The fish tasted smooth with natural sweetness and had the right proportion of fats around the belly. I found the skin chewy and this dish certainly got the thumbs up.

Among the chef’s specialities came a dish of unique seafood with dual tendons. Dried topshells, abalone shreds, deer tendons, pigs’ tendons, processed sea cucumbers were braised together. Things got more exciting with the discovery of cubed whale’s skin. No, these are not new products but something kept away from old times. Being protected species, these rare finds are no longer available in the free market.

Actually by mid-course, I was feeling quite full. Mr. Lee took me to his restaurant’s kitchen. I watched the final preparation of the next dish – “Pumpkin Rice Topped With Abalone”. Tons of tureens filled with pumpkin rice were removed from a giant steamer. Every tureen of rice had a large-sized dried oyster buried in it. Then Lee and wife carefully topped in a piece of braised abalone on top of rice. Next, abalone braised sauce came spooned on surface. As I am always on the look out for new dining experiences, this rice dish has a sure hint of extravagance. The extra care taken in the preparation of the abalones was praiseworthy. His cooking skill has proven popular and gone from strength to strength.

Of course, no Chinese dinner would be complete without more seafood. A huge seven star garoupa fish came filleted and flesh done up in rolls. Another dish emerged - “Ginger Juice Sharks’ Lips And Chilled Fish Maws” did excite our palates. Final dish of the main course was a platter of “Ostrich Meat Fried With Garlic, Asparagus And Venison Slices”. It was yummy but I felt my seams could burst anytime, I took only a little.

Our meal came to a round end with dessert done on a high note, thanks to a new creation and it did caused a stir among other chefs. Mango sauce paired with white jelly tasted heavenly. A mound of black glutinous rice topped with strips of pumpkin and taro completed the picture. Done to perfection, the first part of the white jelly was a winner. Mr. Lee openly gave us the recipe’s concoction. You need one tablespoon of genuine konnyaku powder infused into 1.5 litres of pandan flavoured water. Bring this to a boil with a pinch of salt, some sugar and turn off heat when solution has really heated through. Stir in 120ml fresh milk. Pour the whole mixture into a square tray. Leave it to set with the aid of a fan blown directly over surface. Once it has turned firm, roll up and cut into pieces (like chee cheong fun). Pureed mango sauce mixed with white sugar will be poured as a topping. This dessert veers away from the usual Chinese influences. Such a delicious new creation may pave a way for a new dessert to bloom and I am quite certain that this dessert may be seen at many restaurants’ menus soon.

It was a delightful evening, a gathering of old friends, a firm handshake to new bond and of course our tastebuds tasted quality food.

新鲜人第一次领薪

2009-03-31T10:15:00.005+08:00

儿子旭正毕业后参与台湾观摩团二十多天, 不久就华人新年, 三月才开始在中环广场一家公司负责网站设计工作, 试用期月薪RM1,500.

三月廿七日领了他人生第一张靠自己赚钱的支票, 扣掉不足月及其他, 实得RM1,198.05.

我们要他感恩, 将第一次的薪金其中RM100给公公, RM100给婆婆, RM100给外公, RM100给外婆, 还有RM100给小时候照顾他的三姑, 他照办.

剩下RM598.05如何花费? 停车费每天RM6, 过路费RM1, 一个月约RM200. 汽油费一个月RM300. 早晚餐在家里吃, 午餐每餐RM5, 一个月RM125. 总共RM625, 已经超出剩余的薪金. 不足的我们会支持.

希望他这一生常常心存感恩!

知知港小吃--狗仔鸭

2009-03-30T16:58:00.004+08:00

知知港距离吉隆坡不太远，只需一个小时车程。靠近河边的餐馆「旺角小馆」平时下午三点才营业，逢假日提早在中午开始。餐馆四面通风，几把风扇全力吹送，没有多余的装饰，家乡味浓厚。

招牌菜除了狗仔鸭之外，还有芋头扣肉、木耳炸肉、五香炸肉等，都是传统客家菜。热腾腾以瓦煲盛着的“狗仔鸭”，炸过的鸭肉夹杂着嫩姜及八角等卤味香，口感松软而不烂，我们连嫩姜都不放过。年轻老板萧记和向我们讲解狗仔鸭的由来：「以前客家人喜欢吃狗肉，后来年轻一代不吃狗肉，就以鸭取代狗，所以叫狗仔鸭。」

另一道“木耳炸肉”以五香粉、生抽、味盐等腌制花肉，沾上面粉及薯粉炸香，然后以木耳焖至柔软。最特别的是酱汁浓而不稠，味道适中，原来秘诀是最后加入以碳火烤香左口鱼磨成的粉调味。以诚意换来远近顾客的支持，我们最欣赏这种经商之道！

旺角小馆Sin Wong Kok Restaurant
Pusat Rukun Tetangga, Jalan Baru Hosapa,
71650 Titi, Jelebu, Negeri Sembilan.
Tel: 06-611 3481

Ethnic Scents In Titi Eatery

It was a beautiful afternoon as we took an hour抯 drive from Kuala Lumpur to reach Titi in the district of Jelebu, Negeri Sembilan. We gathered at Sin Wong Kok Restaurant located near the riverbank to sample the local food available. On a normal day, the eatery starts from 3 p.m. but during public holidays, they start from 12 p.m. Dining at this spartan place may be a no-frills affair, but it is nevertheless a good experience under the few circulating fans. It provides an opportunity for us to try native Hakka food. The absolutely must-try dishes are "Doggie Duck Dish", "Taro Braised With Pork", "Hakka Char Yoke", "Five Spice Deep-Fried Meat". Hakka cuisine's essence is captured by the young cook, Siow Kee Foh.

The "Doggie Duck Dish" had chopped duck meat deep-fried and braised with ginger, star anise, sauce etc... One bite into the meat reveals soft tender flesh. How did this dish got its unusual name? Well, Siow talked briefly on the cultural background of Hakka being a nomadic tribe, they savoured dogs in the olden days as a source of meat and to keep their bodies warm. But the younger generation of today no longer partake in such rituals anymore. Dogs' meat are replaced with ducks but cooked in the same manner. Hence this dish has a blundering name.

The other dish of "Hakka Char Yoke" had sliced belly pork marinated with five spice powder, flavoured salt, soy sauce and a coating of flour. This goes through a deep-frying process before being braised further with black wood ears till the meat soften. With the gravy coming to the right degree in consistency, a sprinkle of toasted halibut(sole fish) granules gets mixed in. It gets our top marks for this final effort. The two Siows give their personal touches to food prepared so it becomes a bonus to all diners as quality is consistent and good.

TRADITIONAL CHINESE PASTRY at Titi And Their Famous Snack Ma Chi Chang

2009-03-27T17:09:00.004+08:00

The drive to reach Titi, a small laidback town in the Jelebu district of Negeri Sembilan took us an hour from Kuala Lumpur. At the old trunk road off 9th miles, Cheras, we drove past the Pekan Batu 14 area and the Semenyih dam. The sign B32/ N32 lead us to Kuala Klawang and it is hard to imagine how winding but serene this stretch can be, before Titi town can be seen.

Titi has a certain rustic charm with an environment very close to nature. This town is home to a population of 3,000 residents with the Hakkas being the majority clan. The allure of Titi has always been associated with its agricultural crops like tuber plants of tapioca and sweet potatoes. The Sarawak variety of pineapples has been successfully grown here and sweet juicy sugar canes is another good crop found.

About two years ago, a big group of the younger generation had left home to work in the big cities. Not everyone likes to till the land and this marked very deserted streets during the day. We walked past the bank, the sole one in this town and found the Siew's family workshop on the opposite side of the road.

They manufacture a traditional snack known as "Mah Chi Chang" which is very similar to the famous Bidor snack, "Sak Kei Mah". The eggs fragrance is stronger than "Sak Kei Mah" and has a rather crisp bite. Toasted sesame seeds and groundnuts thrown in gives it an extra crunch. We detected a touch of lemon juice flavouring in the sugary molasses used to bind the ingredients together.

As senior lady, Mrs. Siew weighed the flour and butter ingredients, she explained to us, how authentic this snack is to the Hakkas. She then mixed the ingredients together with another mixture of beaten eggs and yeast. It was poured into a processor and mixed for 10 minutes to form a dough. The dough was kneaded manually before covering it, to allowed fermentation to take place. In the midst of the waiting period, senior Papa Siew briefed us on his two other 'prized' snacks, namely Miah Chang (a dried rice, nutty snack) and another Yin Yeong Paeng. The latter is actually a combination of the first two snacks, thus the merge of this wonderful biscuit.

After the fermentation period, junior lady, Mrs. Siew placed the dough on a clean tabletop. She sliced it into pieces, flattened them before allowing her husband to compressed them into thin slices with an electric machine. The dough slices were shredded further before younger sister, Miss Siew hands them to her mother for the deep-frying process. The golden-yellow fried pastry shreds were mixed with nuts and sesame seeds. Accordingly, special care is taken to clean the sesame seeds and nuts to ensure they are free of grits as it passes through sieves. A big wok is used to cook a sugary syrup and the nutty fried pastry shreds were mixed in. this mixture is then poured into custom-made moulds which has been coated with extra sesame seeds at the base. Four pairs of hands compressed it tight before slicing to the desired sizes whilst still hot. Packaging was done immediately to sealed in the crispness.

This strong bonded family delivers good stuff and we sincerely hope, cottage industries like the Siew's family will always remain significant. Traditional snacks should remain forever.

MA FATT TRADING
97, Jalan Besar, 71650 Titi, Jelebu, Negeri Sembilan. Tel: 012-762 4827

知知港传统马仔橙

知知港位于森州日叻务县，开车由吉隆坡往蕉赖走，到达蕉赖9英里转入乌冷路至牙吃14公里新村，爬过一个山头，途经士毛月蓄水池，进入一条九曲十三弯毫无人烟的B32/N32号公路，大约一个小时即可到达目的地。

这里以出产黄梨及甘蔗闻名，居民大约三千户，以务农的客家人占多数，而年轻人大多往外发展。中午的大街看不到行人，走至大街尾只有一间银行，银行正对面就有一间家庭式制饼公司马发贸易。“马仔橙”是这家饼家的特产。眼看像美罗名产“萨其马”的“马仔橙”，浓浓的蛋香味比“萨其马”更加脆口，多了炒香的芝麻及花生更添特色，而将蛋散等料黏在一起的糖浆甜味适中，还带有柠檬的清香果酸味。

采访时，萧妈妈一面秤面粉及牛油，一面向我们解释说：“马仔橙是客家人的传统糕饼。”然后倒入打散的鸡蛋，再加入酵母。搅拌大约10分钟后取出面团，双手使劲将面团搓、揉、折、叠，然后盖着，让面团发酵一个小时。在等待这段时间，萧爸爸透露：“除了马仔橙之外，新年还做米层，及将两种混合成的鸳鸯饼。”

当面团发酵好，萧太太将面团倒在桌上切小块擀扁，萧先生接过后以电动擀面机擀薄切幼，萧妹妹则将面条传递给站在油镬前等待的萧妈妈炸至金黄色，再将炸好一大箩金黄色的蛋散以花生及芝麻掺匀。萧先生补充：“买的花生及芝麻往往含有小石子，我们必须小心筛选，以确保不含杂质。”接着，萧先生换了一个巨型镬煮糖浆，再将炸好的蛋散倒入拌匀，乘热倒入撒满芝蔴的长型钢模，四个人八只手铺的铺、压的压，再乘热切块，取出包装密封以防漏风。

将传统家庭小食发展成一门生意，除了保持水准一致之外；一家人合作无间，掌握商机更加重要。

马发贸易 MA FATT TRADING
97, Jalan Besar, 71650 Titi, Jelebu, Negeri Sembilan. Tel: 012-762 4827

My favourite foodie spots in Kuala Lumpur

2009-03-21T09:53:00.016+08:00

When we emigrated from Johor to Kuala Lumpur 16 years ago, it was our choice to work and live here. In my field of work, it was always related to food. So obviously it should not be a puzzle to anyone, why I take such an obvious insight on the subject of food.

Migrants from other states make up half of the population in the city. In recent time, the food-line is facing a stiff competition. The number of food places have sprung everywhere, be it in upmarket restaurants, family-meals restaurants, fast food joints, small eateries, hawker stalls, mobile food vendors and food courts of all sizes. Gastronomically speaking, the good ones can withstood time as they have tasty food, plentiful choices, fair pricing though speedy service may not be an attributing factor. But a fair number of them, whose food are poorly prepared can never get that far. Good food is always spread by word of mouth and bad ones are always etched in the minds of the public too. This is adverse publicity, no matter whatever promotions, cannot undo the problems.

Many times, friends are rather curious why we travel interstates to have write-ups on the food there. Yet we have not covered much on Kuala Lumpur itself. Frankly, I find this quite a challenge. If you throw a stone in town, it will probably hit an eating place. Foodwise, the selection is too big so I have to resigned myself to my favourites. The ratings are chosen on taste, food quality control, pricing but definitely not on ambience.

When I started working in Kuala Lumpur, it was at an office located in Pudu Plaza. I had little choice for breakfast as it was either a simple meal of noodles or one at the nearby mamak stalls. If time was flexible enough, my office mates and I would adjourned to Peel Road for a Bak-Kut-Teh meal at Restoran San Wah (see page 56).

The stall located underneath a huge tree for shade drew many regulars. The boss brewed the soup to a nice, light delight unlike those with too strong a herbal taste. Meat is soft but never a messy sight. Four years ago, this stall was relocated to Jalan Cheras but being very palate pleasing, many customers still patronize the eatery. The lady boss treats every regular as a friend.

But if we are unfortunate enough to be caught in some traffic snarl, Restoran Ng Hong at Taman Lensen, Cheras was our next choice. The senior lady sells a good dry-version of pork meehoon. The blanched noodles are tossed in dark soy sauce, lard and fried minced pork. The business commences from 7a.m. to 11a.m. The swift action of blanching and tossing the noodles has not slowed down for the past 10 years. The outstanding value here is, the taste remained coustant, never changing the slightest.

Another brisk establishment for good noodles is at Hon Kee Noodle Stall at Jalan Maharajarela. The former name of the road is Birch Road and the stall is not far from the Mandarin Court Hotel, on the opposite side of Stadium Merdeka's back portion. The two sisters take turns to run this eatery. Fish balls are springly, made from fresh wolf-herring fish or known as ikan parang.

I remembered for some reasons, I normally visited this place on Tuesdays, Thursday and Saturdays. My normal order was a dry-version of yellow mee which is always blanched to the right firm bite, never soggy. Deep-fried lard cubes are sprinkled on top. This is tossed with dark soy sauce and fried minced pork. Together with the bowl of fish balls, this was indeed a simple yet delightful lunch. The sisters are still running this business till today.

Another popular noodle haunt with a never-ending stream of customers is at Restaurant Hai San, opposite the wet market of Overseas Union Garden, off Old Klang Road. There must be six to seven people helping to run the stall. Three noodle masters skillfully blanched the noodles. A wide choice of assortments are available for you to pick on. They have pork slices, minced pork, livers, lalal, squids. The rave factor lies in the sweet stock, it has good flavour.

Restoran Ful Lai sells nice, fluffy Fookchow paus, located at Kuchai Entrepreneurs' Park. It has always been me, sitting underneath the tree sipping tea and eating the nice pau while watching the hurried atmosphere whizzing past. This is a short streak of leisure.

Lunch has always been a lovely time to check out Pudu Plaza's food stalls at the lower level. The Hainanese chicken rice here is not a bad choice. Next to the food court, Restoran Teochew Lao Er (page 62) makes wonderful Teochew porridge with a wide selection of braised assortments. My son who was a former student at SRJK Chong Fah Pit Chee, paid frequent visits to the restaurant for its Char Siew Rice. He earned a nickname of 'Char Siew Fun' by the boss because he buys this rice ever so often.

Out of the plaza, you have Tim Kee (page 53). The boss is very picky on hygience and every dish is prepared on demand, never precooked. His place is well-established.

Another place famous for fish is the Chan Sow Lin Fish-head (page 50). Their equation for success is largely attributed to the delicate Soong Yee Fish-heads cooked by the brothers. The washing off the mud taste with lime juice makes it a worthy effort. Business is so good, all fish-heads are sold off daily.

Around Taman Supreme, Cheras, there is a place worthy to mention. The stall sells authentic Hainanese Chicken Rice and nice stir-fried dishes.

The simple noodles at Tian-Ya-Ker Panmin (page 64) in the Chow Kit area is an ever-popular spot for a one dish meal. The addition of lime juice over the noodles gives it a special tangy perk-up.

I may have left Pudu Plaza but still haunt for good food. Restoran De Maw Chinese Food nests behind PGRM building in the Pudu Ulu area, is quite a new establishment, perhaps only a baby as the place is slightly more than one year. This is a restaurant fitted with nice Chinese decor, air-conditioned and food prepared by a gold medal winner former chef of the old Ming Court Hotel. Chinese cuisine at easy prices is one winning formula. Another restaurant specializes in Hakka food within this area is Restoran Yap Chong. The special prominent Hakka featunes are Yam Braised Kow Yoke and Long Beans Bbq Pork.

Not far from PGRM building is a Petronas petrol station. Next to Petronas is a coffee shop. Sitting in this coffee shop is a stall that has the Hokkien Mee and Mee Hailam, all cooked on charcoal stores. This is a rare gem of a find and the authentic touch makes the noodles just nice. They add the sinful lard crisps and over the years, it maintains a constant standard. Regular patrons always make a comeback somehow or other.

At times, I like to visit the shop near the Kuchai Lama area, which sells very nice Fried Tunghoon and Fried White Rice Sticks. It is not difficult to locate the place, there is a used car dealer shop near an overhead bridge in Jalan Kuchai Lama before the exit to Old Klang Road. Wind through the side lane of the shop and right behind is the simple shop - Lim Kee Noodle Store.

Recently, Mr. Lee of Triang introdced us to Chef Lim Fook Kwee, known as Ah Fook Khoh too. He is the Head Chef of Restoran Rainbow Palace at Campbell Complex, Kuala Lumpur. His signature dish is the Glutinous Rice With Crispy Piglet. The melt-in-the mouth and non oily dish has a large following especially politician, Y.B. Yew Teong Look. Nearby, there is Ong Lai(Goh Kee)Restaurant at a backlane of the Chow Kit Road. Towards nightfall, the seats are all filled up as the biggest attractions are the Steamed Fish, Fish-head Meehoon and Fried White Rice Sticks.

Sometimes I wander around Petaling Street and it never failed to amazed me, looking at the crowds at the Loh Hon Koh Sweet Drinks Stall. This must be the most popular drink stall in the peninsula. Behind the backlane of Sultan Street is Gerai Makan Sai Kee (page 59). The stall has been selling stir-fried dishes from the same spot for the past 30 years. Run by a family, it is now handled by the second generation. This is one of those test-your-patience outlet as a 45 minutes to one hour wait is nothing unusual.

Each good street food have their own distinct character. All have down-to-earth prices, tasty food and every place mentioned here offers value-for-money meals. Do not give them a miss if you are around the areas. I have shared my favourite spots with readers but as food differs considerably with each palate, give me your feedback.

Pig's Tendons in a Pot 生煲猪筋

2009-03-19T15:44:00.004+08:00

We have an appointment with Feng Shui Master B. E. Loh at 10 a.m to try out the speciality at a bah-kut-teh shop in Kepong. As we like some surprises, so we did not asked him what the speciality was. It was 9 a.m when we left Cheras and though there was a bad traffic jam in the city, we managed to be there 15 minutes ahead of appointed time.

Leong Kee started in 1977 and has been in business for 31 years. The shop commences for business from 6 a.m to 1.45 p.m. They get many loyal fans who come braving rain or shine. Lady boss told us that in order to have a consistent taste, her husband brews a huge pot of sweet stock first. After taking down orders, he ladles the stock into smaller claypots to brew with uncooked meat.

Master Loh ordered the pig's tendons, foochook braised with pig's trotter and ginger wine cooked with pig's kidneys. We waited for 20 minutes. The main character was not what we had thought it to be. The tendons here comes from the embedded part of the backbone and loin meat or ribeye. It's a short tendon so there are not enough to go round the market unlike the normal tendons of the pig's legs.

The white short particles of three inches in length and half-inch in width are the tendons. These are sandwiched between two thin layers of lean meat. One bite, you get hooked. Bah-kut-teh stock is very sweet, non-oily. A good recommendation for friends who do not like oily stuff.

罗木勇约我们早上十点到甲洞一间肉骨茶餐馆用餐，我们不问特色在那里，抱着期待的心情赴约。上午九点由蕉赖出发，虽然经过吉隆坡市中心时遇到交通阻塞，我们还是提早十五分钟抵达目的地。

良记由1977年开市至今已经三十一年，每天早上六点开始营业至中午一点四十五分，老顾客风雨不改来捧场。老板娘告诉我：「为了控制口味不变，一大锅猪骨汤预先煲好，待顾客点菜后才盛在瓦煲加入生猪肉煮熟。」

罗先生点了生煲猪筋、腐竹卤猪脚及姜酒猪腰。二十分钟后，早餐的主角“生煲猪筋”上桌，我们问：「是不是猪脚筋？」罗先生向我们分析道：「猪筋并非猪脚筋，而是介于脊椎骨及里肌肉（俗称肉眼）之间的一条筋脉，数量稀少，一般上在菜市场很难购得。」

瓦煲内盛满颜色清淡的肉汤，隐隐约约可以看到锅内一条条颜色雪白，约莫长三寸、宽半寸、比五毛硬币厚一点的猪肉片。每片猪肉都如三文治般由两层薄薄的瘦肉夹着一层状似肥肉的猪筋，入口有咬劲却不会韧，味道带甜热腾腾的汤，清淡不腻，最适合讲究健康又喜欢吃肉的朋友。

良记肉骨茶 Lieong Kee Bae Good Teh
19, Jalan Development, Taman Kepong,
52100 Kuala Lumpur. Tel: 03-62750102, 012-9702946
（每逢星期一休息，假期照常营业 Closed on Mondays. Remains open during public holidays）

下半生怎么过? Trundling into Twilight Years

2009-03-16T12:59:00.003+08:00

走过年轻时代步入中年，孩子毕业后步入社会，感觉到担子慢慢减轻了，不仅在想下半生应该怎么过？这是一个相当严肃的问题。

五十、六十、七十、八十、九十…。四十多岁是人生的中途，五十岁是下半生的开始，精神及体力已大不如前，然而智慧及财力则有过之而无不及。

从事建筑业的朋友周剑昭人到中年事业有成，在目前经济不景气的年代依然弹药充足，干脆过着半退休的生活。

除了到处旅游之外，闲暇时弹奏乐器，太太是知音。他向来事业与家庭兼顾，在众人皆醉我独醒的情况下脚踏实地生活，我们打从心里佩服他。

另一位即将步入六十岁的直销界朋友陈万吉曾经数度在事业上面临大起大落，即使在最失落的时候，对华文小学依然不离不弃，只顾付出不问回报。

最近到处经济萧条，他的事业却如日中天，甚至进一步发展至中东，夫妻俩终于熬过寒冬，进入丰收期，我们在心里默默祝福他们：好心有好报，越老越好！

何克赞夫妇是另一对在华小家教协会认识的朋友，淡薄名利，正直不阿是他们给我留下的印象。

过去从事运输业，高龄七十依然身强力壮，搬搬抬抬不是问题。

最近孩子青出于蓝更胜于蓝，媳妇孝顺邀他们同住，两老乐得含饴弄孙过退休生活。

我的双亲皆年过八十，父亲壮年时患上心脏病及高血压，当时孩子又多又小，有感于责任重大，从此在饮食起居方面严格律己，过着淡雅规律的生活，目前依然健康良好。

母亲则在十多年前患上各种文明病，坚强的性格从不诉苦，新年前跌断腿，在新年期间腿伤引起其他并发症入院。

我们在心惊胆跳情况下过完新年，每天祈祷她长命百岁，身体早日康复。

我们将如何度过这些未来岁月呢？

曾经担心过，然而发生在身边朋友及亲人的一切给了我们不少提示：以正面的态度对未来抱着希望，把自己的经济、身体及心灵顾好，关怀身边的人与事，年纪大已经不是问题。

Parenthood may be a pleasure though not an easy task. But as the years advance and children start to leave home, an empty nest syndrome can start to build-up. It makes one ponder about the next phase of life.

After reaching middle age from 50 onwards to 60, 70, 80 or even to a ripe old age of 90, you will go into a physical and mental decline. For many people, the secret of a satisfying old age can be combination of an active mind in a sound body.

Take the case of my good friend ?Chow Khim Chew who is in his early fifties. Retirement need not mean of narrowing horizons as he has done well in life and with the new found leisure, Chow and wife travel abroad often. He enjoys playing Chinese and Western musical instrument and his wife provides good companionship. We always look up to him as he has run his business to a good level and being middle-age, he is not too old to reap the benefits of a loving family relationship.

But another friend Kennedy Tan involved in direct sales is not so lucky after making a fortune a decade ago, he went through a lot of turmoil. Now approaching sixty, he can look back at those unhappy times. But during the worst crisis period, he was not dampened in spirits and continued to put in a lot of efforts for the Chinese education issue of primary schools. He asked for no benefits but today even with world economic gloom everywhere, he and wife are both doing very well locally and expanding their business to the Middle East. Optimists are happy people who expect good things to happen.

More and more people are taking their pre-retirement skills to voluntary organizations and our friends, both Mr. & Mrs. Ho are remaining active in the PTA and they are well into their seventies. Both are very sprightly and can testify to the truth that old age need not be filled with depression. Their son is holding a fine job and lives with the parents. Daughter-in-law is a lady laced with filial piety gestures.

My parents are now into their eighties. When my father was young, he suffered a heart problem and had hypertension. But with a brood of children to care, he paid careful attention to his diet and medication. Thinking positively about health has helped him to keep sickness at bay or working to cure it when it arises.

More than 10 years ago, my mother started to be affected by all the illnesses of present day issue. With a strong character, she tries not to fuss over pains. But this CNY, she suffered a hip fracture and was hospitalized. We spent an uneasy CNY and prayed for her quick recovery. Let us hope she will have many more happy, healthy years to come.

Both of us are now preparing ourselves for healthy and active old age. Financially, we should remain independent as long as possible. Being in good health physically and emotionally can help us to enjoy our coming golden years.

Winter Holiday in Guilin (7)- final

2009-03-10T16:15:00.006+08:00

桂林的最后一晚.
Spending the last night at Guilin.

腊肉挂在露台风干.
Waxed meat hanging at the balcony.

腊肉、腊鱼随街晒。
Varieties of waxed meat, waxed fish ...

虞山公园。
Yushan Park.

刘三姐大观园”，景区设备过时没保养，节目素质差强人意，下次来桂林可以跳过这个景点。
The unkempt site of Liu San Jie Landscape Garden. You can give this a miss if you ever step into Guilin.

桂林市步行街.
Night market at Guilin.

Waterfall hotel (day).

Waterfall hotel (night).

金银双塔.
Twin pagoda.

13-1-2009（星期二）晴天（车游两江四湖）

精彩的行程接近尾声，今天的节目又是跑专门店后及几个不怎么吸引人的景点。早上十点到虞山公园，这是一个人造公园，没什么特色，倒是义务讲解的教授在最后一站摇身一变成为貔貅推销员，做了不少生意。

下午两点半参观过气的旅游点“刘三姐大观园”，景区设备过时没保养，节目素质差强人意，下次来桂林可以跳过这个景点。

桂林市最后一个晚上是车游两江四湖，江边建筑物灯火通明，树木以彩色灯光照耀得如梦幻般，不远处的石山在探射灯照射下更显壮观。我们不喜欢浓妆艳抹的桂林市，太多的人为装饰使它失去应有的自然风光。

14-1-2009（星期三）晴天（桂林、吉隆坡）
早上八点半离开酒店往机场出发，八天桂林游即将结束，我们抱着期待与家人欢聚的心情离开桂林，回到吉隆坡。

桂林许多景点虽然已经人工化及导游素质使人失望，然而其自然景色却依然值得一再重游。我们对打算到中国旅游者的建议是：
1.参与本地信誉卓越的旅行社的团；
2.遇到不负责任的领队应该为你的权益勇于争取；
3.尽量不买专门店（羔羊店）的物品，价格比外面贵好几倍，品质往往没保证。

最贪心差劲的导游--小丽.
The greedy tourguide -- Xiao Li.

13-1-2009 (Tuesday) Sunny (Sightseeing of two rivers, four lakes)
All in all, today will be the last day left in our itinerary. We were shown more shops that sold goods at cut-throat prices and viewed a few non-spectacular sights. At 10a.m., we reached Yushan Park, but the whole place had an unnatural effect. Out came a professor who ran an introduction of the place. He spoke with such eloquence, many fell for his charm and bought goods put up on display. Wasn't that a good sales person talk?

We viewed the unkempt site of Liu San Jie Landscape Garden. You can give this a miss if you ever step into Guilin.

In the evening we cruised along two rivers and viewed four lakes. Indeed Guilin attracted many tourists but we only like its natural charms. The region may really prosper with tourism money but it is a real shame to see beauty being marred by the presence of artificial structures. Will Guilin leave behind a brittle legacy of her once worldwide fame for mystical landscapes and stunning beauty of peaks?

14-1-2009 (Wednesday) Sunny (Guilin, Kuala Lumpur)
Early 8.30a.m. was the departure time from hotel to airport. Our eight days trip had ended and there is nothing better in life than coming home to be with our loved ones.

As the Guilin landscape is changing and new development rising, it is still alright to enjoy what she has to offer but please note the following:
(1) book your tour with a reputable local agent.
(2) fight for you right if you meet some unscrupulous tour guides.
(3) do not buy from shops listed on your brochure. Prices are very high and there are no exchange for defaulted goods. Be wary of bogus deals.

Winter Holiday in Guilin (6)

2009-03-09T17:00:00.009+08:00

乐满地度假村主题乐园
Merryland Resort of Guilin.

阳朔的早晨.
Morning view of Yangshuo.

兴安市区.
A view of Xing'An.

乐满地度假酒店.
Merryland Resort Hotel.

啤酒鱼虽然受当地人欢迎，却不怎么可口。
Fish in beer may be a local's favourite but I find it rather bland.

丰富的自助早餐.
Breakfast at the resort.

桂林米粉最出名。
Guilin is famous for rice noodles.

甜美可口的煨番薯.
Sweet potatoes.

马来糕.
MaLaiGao.

酒店贵宾乐园入门票.
Entrance ticket to the Merryland Resort.

乐园入口处.
Entrance of the park.

冷清清的乐满地度假村主题乐园。
Merryland Resort is Guilin's answer to our Genting Highlands.

12-1-2009（星期一）晴天（兴安乐满地度假村）
今天上半天在导游带着到几间“羔羊店”把我们当成羔羊般屠宰，我们因为对导游印象极度失望，打定主意不被说服而省下不少钱。

下午两点半住进兴安的“乐满地度假村”，这是整个行程住得最舒服的五星级酒店，酒店房间标价由人民币1280起。附设的人造主题乐园好像小型的迪斯尼乐园，可以让你尽情玩乐。园内游客疏落冷清清，可以感受到这里的旅游业进入严冬。
12-1-2009 (Monday) Sunny (Xing'An Merryland Resort)
As usual, we spent half morning browsing through touristy shops lead by the guide. As we were still angered by her, we decided to boycott all purchases so she has no kickbacks.

It was close to 2.30p.m. when we came to Merryland Resort located in Xing'An County. Each room was listed 1,280 Yuan at this five star hotel. It was a comfortable place, fully equipped with facilities and had a man-made theme park to explore. It certainly looked like a mini Disneyland but it lacked visitors, real quiet.

Winter Holiday in Guilin (5)

2009-03-05T15:13:00.010+08:00

11-1-2009（星期日）晴天
（荔莆、阳朔）

荔莆的冬天夜里温度降至0℃，花草冷至结霜。早餐后乘船游览“荔江弯景区”的山水，人手一桨赛龙舟，就不觉得那么冷。同一地点参观“天宫岩”，这个天然形成的岩洞有无数个由地下水冲刷而成的水潭，各种倒影美不胜收，被誉为“洞中九寨沟”。洞内温差太大，相机镜头模糊一片，结果无法拍摄。

接着再到“银子岩”参观另一个溶洞，洞内恒温26℃，全长两公里，第一次在桂林汗流浃背。

下午到遇龙河观赏鱼鹰捕鱼，三只颈项绑着绳子的鱼鹰一动不动地站在竹伐上，渔夫一个手势，只见一只鱼鹰“嗖”一声潜入水中，不一会浮上水面，颈项涨得鼓鼓地。渔夫以长竿上的鱼网将鱼鹰捞起，再由颈项挤出一尾半公斤重的鱼。

在遇龙河，擅唱山歌的现代刘三姐向我们透露：「冬天游客非常少，船夫需等待三天才可安排到一次撑船的工作机会，而每次只获得人民币十元。」而她则领取固定人民币600元薪水。我们向她探听“印象刘三姐”节目是否临时取消了？她睁大眼睛说：「每逢冬季休息一个月，导游没理由不知道！」真相大白，小丽这个老千导游睁着眼睛说瞎话，希望中国有关当局注意这些导游的素质，别让国家的名誉被这群不负责任的导游给破坏了！

下午三点半离开荔莆，乘船游览漓江，两个小时后经过“印象刘三姐”剧场才到达阳朔码头。晚餐后，我们由酒店徒步到不远处的“西街步行街”。这里是特地为游客而设的旅游区，餐馆、酒吧、小食、纪念品、冒牌货琳琅满目，治安并不如导游形容般差劲。

11-1-2009 (Sunday) Sunny
(Lipu, Yangshuo)

In winter, Lipu is picturesque as weather drops to 0 degree Celsius. Flowers and meadows were all enveloped in snow, very frosted indeed! After breakfast, we took a boat ride and tried to be the oarmen. Our bodies warmed up with a little activity. Nearby was the famous Tian Gong Cave. This is a natural cave with numerous underground lakes, a spectacular scene but could not be captured on the cameras due to the freezing condition.

Silver Limestone Cave (Yinzi Cave) seemed rather imposing as it stretched for two miles into the interior. It was a warm trip at 26 degrees Celsius and we had beads of perspiration, probably for the first time in Guilin.

In the afternoon we watched how the osprey angled for the fisherman. Three birds stood upright on the bamboo raft. The fisherman released a bird and the bird plunged into the water sliently. Shortly, it came up with a swollen neck. The fishermen scooped up the bird with his net attached to a long pole. He quickly removed a fish of about half-a-kilo in size from the bird's neck. Simple yet amazing lifestyle in a laidback region but rich with culture.

At Yulong River, we truck up a conversation with a local commentator. She revealed it could be very difficult to make a living during the cold season as tourists were few and most boatmen could only have work once in three days. Tourists packed into one boat and each boatman earned only a pitiful 10 Yuan, and she has a salary of 600 Yuan monthly. The commentator also told us: "The stage performances were normally closed for one month and this is nothing new." We felt ripped-off as our guide had pretended not to have a clue. She should be banned by China's Tourism Board as one rotten apple could tarnish hard-earned efforts created by others.

We left Lipu at 3.30p.m. and had a boat cruise. Some two hours later, we went past the open air stage where "Liu San Jie" performances were normally held. As the boat docked at a nearby harbour, we went for dinner. Later, we walked to a popular tourist destination known as West Street, the home of restaurants, bars, cafes, souvenir shops, stores sold a variety of imitation goods. This place does not seem to be as crime infested as what our guide had told us earlier on.

Winter Holiday in Guilin (4)

2009-03-03T13:27:00.008+08:00

姑婆山国家公园。
Gupo Hill National Forest park.

贺州酒店的早晨,天气不错.
Morning at hotel of Hezhou, the weather is fine.

酒店周围是农村,农村被群山环抱.
The hotel is surronded by village houses, and the village is surronded by mountain ranges.

贺州灵峰山.
Ling Feng Shan of Hezhou.

“姑婆山国家公园”入口处。
Entrance to Gupo Hill National Forest park.

乘坐环保电瓶车进入姑婆山国家公园.
This electrical van is the only transport in Gupo Hill National Forest Park.

离大路步行约500米到仙姑瀑布.
Waterfall is about 500m away from the road.

空气清新,百米高的瀑布气势磅礴.
Green air, green environment, great waterfall.

这里被誉为天然氧吧!尽量多吸几口空气!
High oxygen content.

《酒是故乡醇》拍摄地点品尝各类酒。
The exact location shooting of a former HK TVB drama series about the wine factory.

老兄,别喝醉了!
Great drinker.

多种酿酒让你品尝.
Varieties of alcoholic drinks.

宽阔的广场.
A view of the national forest park.

《茶是故乡浓》的方家茶园采茶品茶。
Tea plantation used in HK TVB drama series about the tea industry.

采茶阿姑!
Come, pick the tea of your favourite.

茶屋.
A small hut at the tea farm.

品茶,买茶.
Like to buy some tea for suveniors.

高负离子.
High content of oxygen anion.

整间酒店冷清清，只得我们一团住宿。
Our tour group became the only occupants of this hotel as it was a low season.

10-1-2009（星期六）晴天（贺州、姑婆山）
贺州位于桂林市以东，今天的行程比较轻松，只是游览“姑婆山国家公园”。这里因拍摄电视剧而闻名，景点一般，空气却出奇的好。我们被告知“印象刘三姐”由于冬季而停演，导游编了一大堆谎言尝试游说我们以游览石洞取代，结果在与她翻脸之下才获得退款。

晚上住在一间山区度假酒店，整间酒店只得我们一团，可见这里的淡季生意多么清淡。

10-1-2009 (Saturday) Sunny (Hezhou, Gupo Hill)
To the east of Guilin lies Hezhou and today should be an easy day as we would only visit Gupo Hill National Forest Park. This place is now famous as it was picked for the location shooting of HK television drama series. The stage performance of Liu San Jie has been halted temporary because of winter. Our guide flatly refused to refund us the tickets money but insisted to replace it by giving us a tour to some unknown place. We all gave her a hard time till she had no choice but to refund us.

The hotel nestled in the hills was very empty apart from our tour group. It is not easy to fork out a living during the off-peak travelling seasons.

Winter Holiday in Guilin (3)

2009-02-26T14:27:00.012+08:00

第三天早晨，团体在伏波山合照 Group photo at Fubo Shan in the third day's morning.

伏波山洞内寒风刺骨，湖中有人冬泳。
I can feel the wintry chill standing underneath this cave. But someone out there is swimming in the icy cold water.

自费乘搭缆车上“尧山”。
We paid for this cable car ride.

自费150元乘搭缆车上“尧山”A cable car ride costed us 150 yuan (RM75) each.

饱览桂林市方圆数十哩的群山The scenic mountains of Yao Shan.

往阳朔的高速公路群山围绕。Highway from Guilin city to Yangshuo is surrounded by mountain ranges.

到达世外桃园。Arrive at Shangri-La, Yangshuo.(4pm)

世外桃园入口处。Main entrance of Shangri-La.

“世外桃园”山水相连，平静如画。
A stunning panorama of peaks and lakes just like what you see in Chinese landscape paintings.

渔夫与鱼鹰在捕鱼。
A fisherman with his helper osprey which dive into water to catch fish.

夕阳西下，河边群山轮廓更加清晰，傍晚的“世外桃园”美不胜收。
A natural view of sunset, river and mountains.

村姑在江边洗衣。
Maidens were seen washing cloths.

洗衣、洗菜、饮用水都来自同一条河。
The river of life as washing clothes, washing vegetables, drinking water, all sourcing from the same river.

农村风光无限美。Village life at Shangri-la.

船靠岸了。End of the boat trip.

抛绣球。

再见了！世外桃园。Bye-bye, Shangri-la!

9-1-2009（星期五）晴天
(伏波山、尧山、阳朔世外桃园、荔莆)

今早虽然阳光普照，温度却只有5℃。早餐后将行李搬上车，今天晚上住在桂林市以南的荔莆。在离开桂林市之前到伏波山兜一兜，看到队友在摊档前购物，车夫及导游脸带嫌恶开始埋怨说时间迟了，之后却带我们到宝树堂买药，一呆接近两个小时，导游笑眯眯陪着购买大包小包出来的团友，市侩的面容看了令人肠胃不舒服。接着又到“茶博士”卖茶。哎！上了贼船。

中午气温上升至24℃，我们自费150元乘搭缆车上“尧山”，这里可以饱览桂林市方圆数十哩的群山，只是收费稍嫌太贵，建议可以省略这个行程。

下午四点开始往阳朔出发，傍晚到达号称被遗忘的故乡“世外桃园”，马上陶醉在这里的美丽风光。乘小舟在江上漫游，村姑在江边洗衣洗菜，农村的孩子在屋前嬉戏，渔夫与鱼鹰在捕鱼。夕阳将群山衬托得如梦如幻，构成一幅美好的山水画，船只经过时原本平静的水面形成一波又一波的波浪，使画面变得真实了。虽然园内有许多景点被人工化，我们对这里的自然景观给予极高评价，到桂林必到“世外桃园”。

在阳朔享用晚餐时，队员要求导游带我们到夜市购物，你猜她怎么说？她说：「阳朔小偷第一多，出去逛一逛，回来变穷光蛋！」该感激她还是该对她的信口开河不以为然？入黑时住进荔莆没有电梯的酒店，各自搬行李上楼。

9-1-2009 (Friday) Sunny
(Fubo Shan, Yao Shan, Yangshuo, Lipu)
It looked bright but the temperature had dipped to 5 degrees Celsius. Our baggage were loaded into the coach's compartment as we will move on to the south, known as Lipu. There was a stopover at Fubo Shan. Both driver and guide pulled out long faces when others shopped at free will. With constant grumbling about running out of time, we left the place.

Guess what? They pulled over at a renowned herbal shop for us to pick up medicinal items. How long was this unnecessary stop? Exactly two full hours and the guide smiled, even grinning from left to right as tour friends bought bags of goodies. The episode did not end till we were taken for another ride to a tea shop for tea leaves purchase.

Due to mountainous topography, its weather is very diverse as its landscape as temperature soared to 24 degrees Celsius high. A cable car ride costed us 150 yuan (RM75) each as we were carried across to the scenic mountains but the fare was rather steep. Today's itinerary for both morning and afternoon could be given a miss as there was nothing spectacular.

We left at 4 p.m. for a visit to Shangri-La Yangshuo, "The Forgotten Homeland". On arrival in the early evening, we could feel the pulse rate beating as somehow this place has a real attraction. We sat in small boats and rowed about in the beautiful lakes.

Shangri-La is not vastly populated but rather rural as maidens were seen washing cloths and vegetables beside the running waters in the rivers. Children played at their homes?frontyards and fishermen angled for fish with ospreys. This capable bird is known for its fish catching prowess.

Sunset was glorious, very pampering for our souls. We watched as little streaks of light and colours slowly disappeared below the horizon. Only the boats broke the surface of the still water sending ripples all around. Many manmade sites were seen but nevertheless this lost horizon has been preserved quite intact. Shangri-La's reputation rests squarely on its matchless sceneries and I give my thumbs up on this "must see" place if you ever set foot into Guilin.

At dinner time, a few tour friends requested the guide to accompany them to visit the night market. She bluntly refused with an excuse that the place has been infested with pick pockets. How much is true, we won't know! But we had to lug our baggage up to our rooms as the hotel has no lift service.

Winter Holiday in Guilin (2)

2009-02-25T11:00:00.014+08:00

被誉为“世界梯田之冠”的“龙胜梯田”。
Longji Terraces - the model site of champions amongst other terraced fields in the world.

(8-1-2009/9.50am)旅游巴士差点与迎面而来的另一辆巴士相碰，大家吓出一身冷汗。
Our coach nearly collided with an on-coming coach.

(8-1-2009/9.50am)狭窄弯曲的道路。
Twists and turns through tight roads.

(8-1-2009/10.00am)龙胜景区的第一站是“黄洛红瑶长发村”。
Huangluo Yao Village - The First Village With Long Hairs in Guiness Record.

(8-1-2009/10.35am)步过摇摇摆摆的吊桥。
Walking across a hanging bridge.

桥下一群鸭子在冰冷的小溪歇息。
Underneath the bridge lies a brook. A group of ducklings nestled around.

(8-1-2009/11.10am)瑶族妇女献上一杯瑶族油茶。
A rousing welcome with a cup of oily fragrant tea each.

(8-1-2009/11.10am)观赏瑶族传统舞蹈。
Yao Minority cultural dances.

(8-1-2009/11.45am)瑶族妇女们表演梳头发。
The demonstration of combing long lengths of hair.

瑶族妇女扭游客屁股表示友善，希望你再度光临。
The woman twist tourist's battock which means friendship and hope to see you again, a tradition custome Yao minority.

(8-1-2009/11.55am)瑶族妇女个个都有一头乌黑亮丽的长头。
All tribal women here possess great lengths of raven black shiny hair.

(8-1-2009/12.13pm)改搭小巴上山至景区。
To board mini buses.

(8-1-2009/12.35pm)龙胜梯田”景区入口处。
Main entrance of "Longji Terraces Scenic Area".

(8-1-2009/12.47pm)雇一台轿子即可轻松上下山，不费脚力。
Sedan chair porters can carry you in a sedan chair to descend the hill for a fee.

(8-1-2009/12.51pm)要参观“龙胜梯田”，必须步行约四十分钟。
You must walk for 40 minutes to get a panoramic view Longji Terraces Scenic Area.

(8-1-2009/1.00pm)半山腰餐馆的野菜菇类午餐令我们胃口大开。
Feast on wild vegetables and a variety of unusual mushrooms.

(8-1-2009/1.07pm)到达观赏梯田的最佳观景区。
The beautiful terraced fields.

8-1-2009（星期四）阴天
(黄洛红瑶长发村、龙胜梯田、梦幻漓江)

今天一早用过早餐，巴士离开桂林市北上龙胜景区观光，车上导游游说我们参与另外数个自费景点，其中一个是我们慕名而来的“印象刘三姐”。车行大约两个小时，最后约十多公里狭窄弯曲途中，旅游巴士差点与迎面而来的另一辆巴士相碰，大家吓出一身冷汗。

龙胜景区的第一站是“黄洛红瑶长发村”，大伙步过摇摇摆摆的吊桥，桥下一群鸭子在冰冷的小溪歇息，不远处依着小溪边而建的木屋传来一阵狗吠声，我们沿着小溪步行约五分钟即到达长发村。衣着华丽的瑶族妇女献上一杯瑶族油茶，一面喝着热腾腾的油茶，一面观赏传统舞蹈。节目最吸引人的是瑶族妇女们表演梳头发，个个长发乌黑亮丽，放下如一匹丝绸，盘起时更显魅力。

巴士继续往今天行程的重要景点“龙胜梯田”前进。半途由于道路更加弯曲窄小，所有旅客必须改搭小巴上山至景区。由进口处至设于半山腰的餐馆步行约三十分钟，这里的野菜菇类午餐令我们胃口大开，同时让疲惫僵硬的双腿歇一歇。饭后继续爬约十分钟才到达观赏梯田的最佳观景区。虽然累得气喘如牛，然而眼前景色美不胜收，这一切的付出都值得（“龙胜梯田”在2004年获得桂林市旅游局强力推荐，被誉为“世界梯田之冠”）。

傍晚去一趟西瓜霜专卖店，一点都不专业的导游在车上开始游说，比讲解景点更加落力，让我们开始对她产生反感。晚饭后观赏一场自费项目的“梦幻漓江”大型灯光舞台表演，没有惊喜，相比之下收费太高（150元/马币75令吉），很不值得！

8-1-2009 (Thursday) Cloudy
(Yao Minority Culture, Longji Terraces Scenic Area, The Dream Of Li River Show)
After an early breakfast, we left Guilin city by coach to the northern upcountry. But according to the guide, we have to fork out extra to see the prime attraction places. The last leg of the journey went through many twists and turns through tight roads. I held my breath as our coach nearly collided with an on-coming coach. Thank God, it was a miss and I heaved a sigh of relief.

We had to walk across a hanging bridge to reach the interior village known as Huangluo Yao Village - The First Village With Long Hairs in Guiness Record. Underneath the bridge lies a brook. A group of ducklings nestled around and many wooden houses sat alongside the bank of the brook. Dogs gave out long howls at the sight of strangers. Charming ladies in tribal attire gave us a rousing welcome with a cup of oily fragrant tea each. We sipped tea as they performed cultural dances. But nothing beats the demonstration of combing hair as the ladies had long lengths of hair. You really marvel at the rich jet black sheen. Looks like nobody in the village needs a hairdye. With deft and swift strokes, the hair were shaped into beautiful styles with everyone of them looking so elegant.

We travelled on and the road became extremely narrow for a big coach to pass through. So the best way was for us to board mini buses. But some midway, we had to trek on foot for 30 minutes up to a restaurant and what better way could there be than to feast on wild vegetables and a variety of unusual mushrooms. Our aching feet needed a rest before we could continue the last 10 minutes trek to see the beautiful terraced fields usually grown with paddy during the warmer season. This fertile land is the cradle for agriculture and listed by Guilin Tourism Board as the model site of champions amongst other terraced fields in the world.

Towards early evening, we browsed around but our guide was so persistent in sweet-talking us to pay for a top performance show. We feel she has become an irritant as at 150 yuan (RM75) each, the Dream Like Lijang Ballet Circus performance was nothing to shout about. It deemed poor, we got exploited, wasn't it? Call it our own funeral.

Winter Holiday in Guilin (1)

2009-02-17T16:35:00.005+08:00

(7-1-2009/11.11am)桂林机场 Guilin Airport.

(7-1-2009/11.15am)旅游巴士 Coach.

(7-1-2009/12.05pm)在桂林的第一餐 Lunch at Guilin.

(7-1-2009/1.05pm)由酒店摄下的桂林市区 Guilin city view from the hotel.

(7-1-2009/2.45pm) 象鼻山入口处 Entrace of Elephant Trunk Hill.

象鼻山 Elephant Trunk Hill.

象鼻山 Elephant Trunk Hill.

象鼻山 Elephant Trunk Hill.

象鼻山 Elephant Trunk Hill.

象鼻山 Elephant Trunk Hill.

象鼻山 Elephant Trunk Hill.

象鼻山 Elephant Trunk Hill.

(7-1-2009/3.35pm) “榕杉湖”遥望“金银双塔”Rong Shan Lake and Twin Pavillion.

卖花小孩跟了几条街，坚而不舍的精神终于感动了团员ERIC买下一朵玫瑰送给太太。
Eric bought a stalk of flower for his wife from the little flower seller who followed him through several streets.

(7-1-2009/4.15pm)“古南门”Ancient South Gate.

桂林冬天很美！很冷！

三十年前在本地上演，由黄婉秋主演在桂林实地拍摄的刘三姐红遍半边天，风景如画的桂林从此深置影迷脑中。

“山青、水秀、洞奇、石美”形成的四大自然美景，每年吸引无数游客到此观光，桂林“山水甲天下”这个美誉历久不衰。

冬天是旅游淡季，到桂林旅游旅费低廉，我们约了朋友一起参加“八天桂林、阳朔、荔莆、贺州+龙胜+乐满地”之行。

7-1-2009（星期三）阴天
（象鼻山、榕杉湖、金银双塔、古南门）
清晨六点三十分，一团廿四人及领队由吉隆坡廉价机场乘搭亚航飞往桂林，四个小时后抵达目的地。我们由气候炎热的马来西亚来到冬天的桂林，一踏入当地机场温度只有6℃，温差达到20℃之多，大家赶紧穿上厚厚的冬装以免着凉。

用过简单午餐后将行李放入酒店，即开始到第一个景点“象鼻山”。

位于桃花江与漓江交汇点的“象鼻山”是桂林市的地标，山的形状酷似一只站在江边饮水的大象因而得名。天色一片灰蒙蒙，三层厚的衣服抵挡不了吹来的冷风，我们在岸边匆匆取景后即上车，到城的另一边游览“中央公园”。绕着“榕杉湖”遥望“金银双塔”，途经“九曲桥”及“玻璃桥”，慢步走到“古南门”，不知不觉已经下午五点，一天的行程接近尾声。

接着到指定商店购买“蚕丝被”及作“脚底按摩”（到中国旅游最令人反感的硬性规定行程）。我们对这些将旅客当羔羊的黑店已经麻木不仁，喜欢享受按摩的我们独独对年青按摩师傅的精湛手艺赞赏不已。

Winter Holiday in Guilin
Picturesque but Cold
Some three decades ago a film knowns as "Liu San Jie" was finally shown in local cinemas. This film went through a lot of red tape and censorship as it was directed by a leftist group from mainland China. The lady actress shot to fame instantly and the dreamy landscapes used in the film remained deeply etched in the memories of many who have seen the film.

Pristine peaks, eternal springs, mystical caves, beautiful rock formation inspired many to visit this fabled land when the doors of China were opened for travelling freely around. Droves of tourists visited Guilin and it became my choice of a holiday destination recently.

I invited a couple of friends, who travelled with us to Tibet before, to join us on a winter tour. The eight days itinerary included Guilin, Yang Shuo, Lipu, He Zhou, Long Sheng, Merryland Resort.

7-1-2009 (Wednesday) Cloudy
(Elephant Trunk Hill, Rong Shan Lake, Twin Pavillion, Ancient South Gate)

As sunlight vividly illuminated the surroundings of LCCT at 6.30 a.m., our tour group of 24 persons boarded a flight to renowned Guilin. We reached our destination some four hours later.

It was a drastic shift of weather, from a hot tropical climate to a cold wintry noon of 6 degrees Celsius. We piled on some winter attire as it can be terrible catching a cold.

After a simple lunch, we unpacked at the hotel. Later, we were taken on a tour to Elephant Trunk Hill which is located at the meeting point of Taohua River and Lijiang River. Rock formation does resemble an elephant drinking from the water source.

The sky turned gloomy and although we all had three layers of clothing, it did not protect us well enough. After a few snapshots, we left for the city park. Other popular tourist destinations in Guilin city include Rong Shan Lake, Twin Pavillion, Jiuqu Bridge and Ancient South Gate. All these attractions are comprehensive exhibitions which reflects a little on history, culture, art, architecture of China and it's a trip within an afternoon.

Of course the guide insisted we shopped at the listed places for silk blankets, something we hate most about China tours. Instead we opted for the foot reflexology massage done by skilful hands.

Wonder Way Annual Dinner

2009-02-13T15:34:00.005+08:00

Staying on Course for 30 Years
Firmly Planted Thru Inspiration and Motivation

Setting a goal is easy but reaching the goal you set is hard. Wonderway, a direct sales company of 30 years has helped many to reach their goals under the right leadership in distributing Italian made cookware within Malaysia and Singapore region. The cookware is suited to any style of cooking and well designed for cooking the nutritious way. Many homemakers recognise the potential of the Wonderway business and as the company has started some enhanced marketing programme, quite a number of them have become committed to the line. Starting from the lower rung as a distributor, it gives them an opportunity to generate an income.

The founders Mr. & Mrs. Peter Lee and GSM Mr. Alan Chong, has big plans for the coming year. I am sure with good teamwork from everyone, the path should run a good course.

As usual, Wonderway cooking group has given Y3K readers a nice treat with dishes cooked the healthy way.

三十年同舟共济
积极转型与时并进

以【同舟共济、以诚为本、齐心协力、勇往前进】这四大标题为2009年口号，今年迈入三十年的唯一万特威是一间老字号直销公司，以销售意大利等国进口高级厨房用具而享誉新、马两地。

自去年开始，为了更加有效服务各地顾客以及让有意创业的客户得以参与这个事业，最高领导层议决将公司的营业方针由单层次直销转为多层次直销。这个转变不但让公司内的领袖大为雀跃，公司的忠实顾客更加开心。除了可以让家人煮得安心吃得健康之外，购买产品可以获得折扣，同时还可利用空余时间赚外快增加家庭收入，可谓一举多得，短时间内组织阵容不断扩大。

总裁李明信心满满地说：「过去三十年，我们已经奠下稳定的基础。希望接下来的三十年，大家同舟共济、以诚为本、齐心协力、勇往前进，一起创造另一个高峰，共同分享成果。」

该公司马来西亚负责人ALAN CHONG是该公司开荒牛之一，经过多年努力看到组织不断茁壮成长，感慨地说：「组织上下一条心才有今天的成就」一语道出成功之道。

唯一万特威领袖每期受邀为Y3K读者提供材料易买、制作简单、营养又可口的食谱，不论是厨艺高手或新手皆获益匪浅。本期也不例外，这数道家乡小食及简易西餐相信会获得你的青睐。

狗狗，永别了！

2009-01-21T14:54:00.012+08:00

会吃甘蔗的狗-LUCKY！

味道甜甜的，不错！

别想来抢我的甘蔗。

2009年1月18日（星期日）早上醒来，女佣以半咸不淡的英语报告说：「LUCKY不见了！」

LUCKY是我们家的狗，一只养了七年的土狗。那是在2002年女儿欣姿生日朋友送她的礼物，当时LUCKY还是一只小狗。

初来的小LUCKY在女儿悉心照顾下逐渐适应了新生活。虽然是一只土狗，却得到我们一家四口的疼爱。

LUCKY是一只善解人意的土狗，顽皮闯祸，主人一个责备的眼光，他就会低头伏下作赎罪状，以可怜的眼神让你不忍心责备它。

警觉性很高的LUCKY不论是白天黑夜总是认真地负起看守家园的责任，陌生人或车辆经过总会吠叫警告，数次半夜将偷车贼的计划搞砸，保护整条路居民的财务，是一只好的守卫犬，深获居民的喜爱。

LUCKY懂得分辨，不是逢人就吠，看到邻居总是善意地摇尾，有其他狗或猫经过也不乱吠。

好玩的它数次曾经偷偷地溜出去玩，让我们为它担忧，最后低着头回来，经过惩罚后就乖乖地不敢乱闯。

每次我们回家时打开电动大门，LUCKY总是开心地在大门内摇尾恭候，然后开心地在屋子范围内跑一圈。邻居奇怪地问：「为何你们回来时车门大开，狗不会趁机跑出去？」

晚上是LUCKY最开心的时间，晚餐只爱吃加入鸡肝煮的饭。

晚餐后，LUCKY总会兴奋地等、耐心地双眼直往屋内看，等待我牵着它在区内散步。在拿铁链时，它总会绕车子劲跑数圈，以表达它的兴奋。

最近看到它没有食欲，女儿还带它到兽医处看了两次医生，打针吃药后，看来恢复健康了。

17日（星期六）晚上如往常般带它散步，隔天一早听到女佣的报告，我们赶紧到处寻找它，然而却遍寻不获。

我们为它的安危担心，作出几种猜测。

女儿说：「朋友说狗知道自己的寿命长短，在生命即将结束时会离开主人。」

太太说：「不知道会被抓狗队抓去吗？应该是好玩，躲在附近草丛中吧！」

我则担心它被附近工厂的越南籍外劳抓去…，那就很可怜了！

儿子沉默不语，担心之情则表露无遗。

昨天（20/1/2009）傍晚放工回家，太太建议再出去找一找。刚由家里小路转出大路，在大路中央分界线矮树丛当中看到一堆熟悉的啡黄色皮毛，那不是我们的爱犬吗？

兴奋与担忧的情绪同时出现。不大对劲，由后面看狗狗虽然状似平时般伏着，很安祥，但是看起来胖得多！

将车停妥后，下车一看，心里一酸，眼泪差点掉下来。没错，是我们心爱的狗狗，可是已经断气多时，有几只大苍蝇在它头上停留。狗狗，即使你知道自己的寿命已经走到尽头，也该让我们陪你咽下最后一口气吧！你怎能静悄悄地独自在外结束生命？

亲爱的狗狗！安息吧！我们会很怀念你！很怀念你！

女儿为狗狗写的部落格
http://newcarhere.blogspot.com/2009/01/blog-post_20.html

22/01/2009（补充）

将狗狗以黑色垃圾袋装好放上车尾箱（它平时不敢坐车）载回家，为它准备一顿丰富的晚餐，它平时最爱吃的鸡肝饭。

天开始下起大雨，为我们的狗狗撒下惋惜的眼泪，好象我们的心情一样。

电话联络上定期为我们的小花园割草的HAKIM，他冒着雨骑着电单车，将狗狗放在单车的置物篮半抱着往小山丘出发，我们驾着车在后面尾随，太太和女儿在车内在抽泣。

将爱犬埋葬好后，将它心爱的玩具及链子摆好，再将狗粮撒在周围，我们向上天祈祷，让狗狗进入极乐世界。

狗狗，一路走好！

23/01/2009（补充）
花园里到处都是狗狗的回忆，回到家里没有LUCKY出来迎接、早上出门前也没有LUCKY在门口守候等待奖赏（一整夜为家人安全守护，早上我都会拍拍它的头，赏于它喜爱的狗点心）。

家里少了它变得好静，好寂寞！

每天经过它最后安息的地点，都会不期然地望一望，心里感觉很落寞。

伤痛并没有因为时间的过去而减低，只有更加想念。

接受报章专访

2008-12-24T09:48:00.004+08:00

2007年一月在砂拉越诗巫拍摄钱学芬老师的千层糕专辑，在钱老师介绍之下认识在当地报社颇有名气的记者兼作家杨善，并接受他的专访。

2008年十月，杨善到吉隆坡进修，我们带他到半山芭《紫藤茶原》茶馆用餐。

午餐后到我们设于雪州“绿野国际会展中心”及“绿野购物中心”附近的公司接受杨善的采访。

我们谈了一些创业过程及苦乐。

砂州《联合日报》分两天刊登（9/11/2008及16/11/2008）。

我们感谢杨善及《联合日报》给予机会，将我们的心路历程记录下来与读者分享。

《联合日报》9/11/2008报导。

《联合日报》16/11/2008报导。

《联合日报》19/10/2008报导。

出版编辑与行销讲座

2008-12-23T15:04:00.003+08:00

我们从事出版事业超过七年，之前却完全没有有关经验，全靠误打误撞创出一条生路。

19-12-2008及20-12-2008这两天对我们有不同的意义。平旦漫画出版人王德志通知我们这两天由大将出版社举办的一场“出版编辑与行销”，邀请台湾著名出版人苏拾平主讲，收费为RM200。我们毫不迟疑报名参与。这两天的课程让我们对本地及台湾出版事业有更清晰的认识。感谢苏老师、大将出版社傅承德先生及平旦漫画出版人王德志！

星期五早晨七点多讲座首日，担心迟到，我们提早出发，困在陆佑路车龙阵。

到达中华大会堂才八点，讲座九点钟开始。

讲座在中华大会堂二楼举办。

苏拾平老师拥有数十年出版经验，让出席者获益匪浅。

讲座会过后，与德志到附近的“大将书局”，在德志推荐下购买了大雁出版社出版，苏老师著作的《文化创意产业的思考技术》（RM50）及时报出版，陈颖青著作的《老猫学出版》（RM42.90）。

大鸿运派对

2008-12-22T10:42:00.012+08:00

雪洁机构13/12/2008晚上在马六甲举办的“大鸿运派对”，全场规定红色衣着，场面一片热闹。

我们被安排在贵宾席，与该公司总裁兼系统最高领导人梁继祖先生及董事长梁绣瑛女士同桌。

服装比赛一号参赛者清装打扮引起轰动。

夫妻档携手并肩，共同组织幸福家庭及事业。

年纪不是问题，参与精神最重要。

评评看，谁的服装最上镜？

竞争这么激烈，谁有机会脱颖而出？

算是牺牲色相吧？勇气可嘉！

奇装异服能获得评审青睐吗？

充满自信心，服装设计大方得体，赢得满场喝彩。

赢得服装比赛大奖的两位传销商。

邀请本地歌星助兴。

该公司领袖客串拌舞。

该公司总裁兼系统最高领导人梁继祖先生及董事长梁绣瑛女士带领全场闻歌起舞。

晚宴结束后与雪洁公司总裁兼系统最高领导人梁继祖先生合照留念。

圣诞节倒数

2008-12-18T11:40:00.007+08:00

还有几天就是圣诞节，希望多灾多难的2008年随着喜庆而结束。让我们一起以欢笑与感恩向2008年道别，以积极及期待的心态迎接2009年吧！

祝福各位圣诞节快乐！2009新年进步！

装饰得热闹的道路迎接圣诞节。

平安夜的歌声响起。

圣诞节即将降临。

路上车龙不断。

火树银花，色彩缤纷的灯光装饰增添几许气氛。

不论是室内或户外，大型圣诞树到处可见。

越接近午夜，人潮越聚越多。

新加坡与吉隆坡市民迎接圣诞节与新年倒数的方式一样。

虽然没有白雪纷飞，然而人造喷雪一样有气愤。

午夜十二点钟声响起，大家按捺不住兴奋的情绪以喷雾剂庆贺。

圣诞节假期，不妨到室内溜冰场溜冰。

雪洁"八大名厨"竞赛

2008-12-15T16:14:00.011+08:00

雪洁八大名厨竞赛

日期：13-12-2008（星期六）

地点：马六甲Avillion Legacy酒店

受到雪洁总裁兼系统最高领导人梁继祖先生之邀，我们出席该公司在马六甲举办的第四十一次皇冠经理会议。

13-12-2008（星期六）早上九点，在马六甲Avillion Legacy酒店的大型会议厅举办的“雪洁八大名厨竞赛”正式开始。

参赛队伍共有八组，分别为霹雳州两组、马六甲两组、柔佛两组、雪兰莪及吉兰丹各一组。

评审团则由五人组成，分别为该公司总裁兼系统最高领导人梁继祖先生、董事长梁绣瑛女士、雪洁烹饪顾问胡文彬先生、Y3K出版社著名烹饪导师谢宋美女士及Y3K出版社创办人余庚财先生。

每组参赛队伍必须在限定时间内呈现五道新年佳肴。竞赛一开始，每支队伍皆使出看家本领，从容不迫地使用该公司最新产品--宇宙精配装II（SEIKETSU GOLD PACK II）调理出色、香、味俱全的美味新春佳肴。

经过五位经验丰富评审的一番品尝打分后，来自柔佛的陈淑金与李玉兰组合脱颖而出，赢得摆设与口味双料冠军，而来自吉兰丹的叶美杏及梁丽萍组合以微差屈居双料第二。

来自全国各地的传销商不但可以在短短的几个小时习得四十个食谱，开可以一尝佳肴，个个脸上显出满意的笑容。

比赛开始之前，来自全马各地的雪洁领袖充满期待的心情，很有纪律地坐在大型会议厅内等待。

经过一场紧张的比赛，各队参赛者呈上美味佳肴给评审们品尝。

桌上堆满四十道美食，让五位美食评审（右起--Y3K出版社著名烹饪导师谢宋美女士、Y3K出版社创办人余庚财先生（在相机后面）、该公司总裁兼系统最高领导人梁继祖先生、董事长梁绣瑛女士及雪洁烹饪顾问胡文彬先生）一一品尝。

来自柔佛的陈淑金与李玉兰组合脱颖而出赢得双料冠军（摆设与口味），而来自吉兰丹的叶美杏及梁丽萍组合以微差屈居第二。

A组：霹雳的关焕芝与陈雅玲组合。

关焕芝强调：黄金发糕是新年必备糕点。

黄金发糕裂开大口，象征笑口常开。

B组：马六甲的薛玉兰与孙嘉雯组合。

薛玉兰以该公司的宇宙精配装II炸出“片片黄金”。

马六甲娘惹代表性佳肴“PongＴｅｈ鸡”。

C组：吉兰丹的叶美杏及梁丽萍组合。

吉兰丹组的鱼、虾等由东海岸带来，非常新鲜。

餐具及摆设落足工夫。

这道“鸿运当头”是吉兰丹代表性美食，原本食谱是五花肉，酒店内不允许煮猪肉，改以鸡肉取代。

“双喜临门”，一鱼两味，厨艺不输大酒楼厨师。

D组：雪兰莪的陈丽菁及陈进喜夫妇。

充满古早味的食谱，以粥及薯粉等制成的水晶板面。

卖象平平无奇，吃过后回味无穷的“发财水晶”。

E组：柔佛的陈淑金与李玉兰组合。

一唱一和，合作无间，这或许是成功的秘诀吧？

陈淑金与李玉兰特别推荐以乌鸡、干贝、鱼鳔等放入椰子炖的“春风如意汤”。

另一道卖象不错的“喜气洋洋大地回春”。

F组：马六甲的Norlin与杨斐雯。

以大粒红色火龙果及糯米粉作为外皮的“金龙吐珠”。

蒸熟后颜色依然鲜艳夺目。

马来民族结婚必备的“拿督黄金饭”。

G组：霹雳的彭秀兰及彭绣莲组合。

有大厨师风范的彭秀兰。

由头到尾人气最旺，支持者不断呼喊助威。

西瓜皮当船，以食物装饰一样行。

“顺心顺意”看得人口水直流。

H组：柔佛的张绣玫及廖美兰组合。

鱼胶、咸蛋黄、紫菜、发菜等是他们的秘密武器。

完成后的“发财黄金”，祝福大家牛年大发！

Nikon D90 及台湾观摩团

2008-12-08T11:29:00.007+08:00

Nikon D90 （12.3 megapixel）+ Nikkor VR Lens 18mm-200mm

Nikon D90 + Nikkor Lens 18mm-200mm + 8GB Memory Card + UV Filter

Nikon D90 + Nikkor VR Lens 18mm-200mm

3-inch super-density 920,000-dot color LCD monitor

观摩团学员报到处

核对名字

签到

学员集中在会议室，乱中有序。

妹妹欣姿买了榴梿多纳为哥哥送行。

前天（6-12-2008）是长子余旭正在双威镇THE ONE ACADEMY艺术学院最后一天，完成PTROJECT之后结束三年的学院生涯。修读他“感兴趣”的多媒体设计科目，不考虑毕业后找工作会否遇到难题，然而他告诉我们：「已经被一家新加坡在这里开设分行的公司聘请，明年二月开始上班。」心里替他感到高兴，不忘叮咛：「不要计较薪金多少、不要怕吃亏，只要多做多拿经验。」我们买了一架新出产的NIKON D90相机给他。

紧接着，昨天（7-12-2008）中午拖着行李到吉隆坡联邦酒店报到，随“台湾观摩团之友”到台湾。到达酒店二楼，会议室前面的走道充当临时报到处被学员及家长塞到水泄不通。

根据这次观摩团团长致词中表示：「今年是大马参与“台湾观摩团之友”第二十年，全球录取人数为1,300人，而我国报名人数500多名，录取学员人数达到340名之众。」

学员共分成十个小组，行程由2008年12月7日至12月28日。我们仅祝福他们一切顺利，旅途愉快！

有意了解有关“台湾观摩团之友”的朋友可浏览以下网站：
http://www.kuanmootuan.org/community/home/