Grrr!!! One more "doong doong doong chiang, doong doong doong chiang. doong chiang doong chiang" and I will go bonkers! My ears are blasted with loud, jaunty Chinese New Year music everywhere I go!!
Just when you think that the new year festivities are over and routine is finally restored, the Chinese New Year is just a week away! That means another round of preparations and 15 days of continuous feasting and festivities!
2020 is the Year Of The Rat.
Good news for those of us who have had a bad start to 2020 – you get a second chance for a do over!
Let's hope that The Year Of The Rat is a wonderful year ahead for all!
The Torch Ginger Flower lends its unique citrusy floral notes to many Southeast Asian cuisines It is the heart of Malay and Nyonya (Malay-Chinese) dishes.
I didn't get it at first until the tour guide told us that this ginormous statue is actually a cheeky Santa holding a butt plug! I thought it was a Christmas tree!
The Butt Plug Santa
This controversial statue of jolly old St. Nick standing in a square at the end of a busy shopping street in Rotterdam stirred up a huge debate among politicians and residents, reigniting the timeless question of what constitutes art.
I’d just hate to be the parent who has to explain to their child what Santa is holding!
The above photo was captured at one of the three lanes named Concubine Lanes in my hometown Ipoh.
It is said that during the colonial days, rich Chinese miner tycoons and British officers kept their mistresses here, away from the watchful eyes of their wives, hence the name!
Old-timers whiling away the time at the coffee shops nearby often regale bemused tourists with stories of beautiful ladies beckoning from behind red-curtained windows, and furious wives storming the streets!
I never knew what a Stroopwafel was until I had a freshly made one in Amsterdam.
Stroopwafels (syrup waffles in Dutch) are crisp, paper-thin, coaster-sized waffles held together with a buttery caramel syrup.
A slab of dough is pressed with a waffle iron which has a much smaller grid pattern than a traditional waffle one. Next, the waffle is taken off the iron and sliced into half with what looks like a paint scraper. Then, a thin layer of syrup (stroop) made from brown sugar, butter and cinnamon is spread on one half before they are stuck back together
When the soft, warm waffle was plopped onto a napkin and handed to me, the vendor said I had to keep it flat so the gooey caramel syrup sandwiched between the two layers wouldn't drip.
I do not have a sweet tooth and caramel isn't really my thing but that stroopwafel was an exception.
It had a lovely chew, was sweet but not too sweet with just a hint of cinnamon to keep it interesting.
I was told that there is a ritual to eating this delectable Dutch treat. First, perch a Stroopwafel on top of a steaming cup of coffee or tea for about a minute. Then, delight in the aroma of cinnamon as the waffle warms and softens just a touch and the filling melts into a warm and gooey caramel treat.This is the traditional way of enjoying a Stroopwafel to the max in Holland!
This ritual really works its magic on those store-bought ones.
So if you’ve never had a stroopwafel, you owe it to yourself to give it a try. And if you are addicted, there is always the ASA - Association of Stroopwafel Addicts.
"Stroopwafels ruined my marriage. I was so addicted i would sneak out of the house at night and run down to the ATM to pull money out just to buy more stroopwafels. Well that was until my bank account went into the red and i couldnt afford to pay my bills. And that wasnt even the most depraved state ive been in. I love stroopwaffels" Dylan Troop
