Friday, 30 May 2014

Photographing Tulips


This year, for the first time, I tried my hand in planting tulips from bulbs.
I planted them in containers as the soil around our area is quite heavy and wet... not something tulips would thrive on.

There were 6 varieties all together

tulipa Princess Irene (triumph)
Brilliant orange, short-stemmed, early flowering variety








tulipa Red Impression (single)
Obscenely bright red flowers with large cup and elegantly long-stemmed early flowering variety








short-stemmed, variegated ones





Assortments of late flowering varieties... and they're still in flower as we speak!










tulipa Negrita (Triumph)






tulipa Menton (Triumph and single late)








tulipa 'Queen of Night' (single late)
















Thursday, 29 May 2014

Honoured!



A late entry...

A ceremony was held on Friday, 23rd May 2014 in The Queen Elizabeth Theatre at the International School Aberdeen.

The High School Academic Award  and Achievement Recognition Programme  were given to students  recognised for their conributions and/or achievements during their high school years.
















Wednesday, 28 May 2014

Seafood Laksa



To my utter delight
I came upon some daun kesum plants in the garden centre.




Over here this pungent herb is known, rather confusingly, as Vietnamese coriander.





Seafood Laksa

250g king prawns
250g fish balls, quartered
1 tbsp vegetable oil
2 cups coconut milk
2 cups fish stock
2 tbsp fish sauce
Palm sugar

Egg noodles

Cucumber, julienned
Spring onion, finely chopped
Hard-boiled egg
Pineapple, cut into bite-sized pieces
Fresh red chilli, sliced
Lime
Vietnamese coriander


Heat oil in a large pan.
Add spice paste and fry over low heat for 10- 15 minutes.
Add the coconut milk, stock, fish sauce, sugar, salt, and simmer for 5 minutes.
Add prawns to the soup and simmer for another 1 minute.

Divide the noodles between large soup bowls. Ladle over the soup, then top with the cucumber, spring onion, hard-boiled egg, pineapple, herbs, and chilli.







Spice paste:
20g dried shrimps
10 dried chillies, reconstituted in hot water
1 tbsp shrimp paste
2 lemongrass
3 candle nuts
5 garlic cloves, roughly chopped
A small knob galangal
A small knob fresh tumeric
10 asian shallots


Put the dried shrimps and dried chillies into a bowl. Cover with hot water and leave to soak for 20-30 minutes. Drain, put into a mini food processor with all the other ingredients, and blend to a smooth paste.






What a pleasant surprise
as I opened the fridge this morning...




Monday, 26 May 2014

Party!


One of the senior's parent was kind enough to host the pre-prom gathering/party at their beautiful home on the outskirts of Aberdeen




















The party mobile!




Test driving the party mobile - the parents having their own party!




Now off to prom