Text 22117, 145 rader
Skriven 2009-03-19 08:03:00 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: TRIP 364  90319
=======================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 CS> Ah, Raffles.  Nice place ;-)  Stayed there a few times.
 GJ> You actually _stayed_ there?!

 ML> I never found a room there for under $300 a night, and
 ML> that's US dollars. Ergo, I've stayed at the Marina Mandarin,
 ML> the Inter-Continental, and the Conrad; and on a slightly
 ML> lower level the Rendezvous (multiple times) and the Holiday
 ML> Inn; and on a somewhat lower level the Keong Saik and a place
 ML> or two in Little India whose names I've forgotten.

On one occasion I stayed at a hotel near Orchard Rd, but that was on a
package trip from Manila.  Back in pre-Kwan Yew days when I was even
tighter with my money than I am now, I stayed at the sort of place that
only had a communal Asian style toilet, and table-cloths on the bed
instead of sheet.  Having aged slightly more, and usually travelling
with a friend, I prefer a higher class of place with private bathroom.

 ML> Wow!  I have seen the place a few
 GJ> times, but could never afford to even buy drinks there, even supposing
 GJ> I was allowed in to gawp at the likes of MLoo and his well-heeled
 GJ> friends.

 ML> Certainly you could have used your Down Under charms to
 ML> cadge a drink out of some of these well-heeled folks, as
 ML> I periodically have done.

Hmmm.  Perhaps next time, if their largess is still available after you
have worked them over.  :)

 ML> After traipsing around that ever-changing city I always
 GJ> retired back to my cheap Southeast Asia hotel in the Bugis area.  Even
 GJ> that has gone up in price; last time it had gone up to Sing$100 (say,
 GJ> US$50) a night for the two of us, but it now includes a buffet
 GJ> breakfast. 

 ML> Alas, the USD is a little weaker than that.

I just checked the Sing$, which is now the same as the Aus$.  It used
to be 20% weaker.  So, US$66 a night.
 
 GJ> I was told by a resident that if ever the cranes disappear, Singapore
 GJ> will die.

 ML> That will surely not happen anytime soon, because it is
 ML> about time for the older highrises to be razed in favor
 ML> of ones that won't collapse in case of an earthquake.

I don't think Singapore has a history of earthquakes.  It could be
affected a bit from Java quakes, however.

 ML> Speaking of, last time I was there I was impressed by
 ML> some new construction along I think the East Coast
 ML> Highway, with buildings that appeared to be hollow, as
 ML> in wind tunnel hollow. Next time I'll have to do a
 ML> closer investigation.

The new MRT circle line has been taking ages to construct, rather like
the open cut Boston metro line.  Is that finished yet?
 
 GJ> The new Peranakan Museum next door was worth the visit, however.  With
 GJ> your interest in fusion food and life style it would interest you.

 ML> We have passed up the Peranakan Museum in favor of spending
 ML> the money on nyonya food. Though the city museum of Penang,

What they need is a Peranakan museum restaurant.

 ML> whose admission cost is about a dollar, gives a nice background
 ML> about Peranakan and other Malaysian cultures.

It is a long time since I was on Pulao Penang.  Maybe time to return
and inspect the new bridge across to the island.
 
 -=> Michael Loo said to Glen Jamieson <=-
 
 ML> A clever cheat would be to set it to an industrial
 ML> standard and then go to a packaging vendor whose product was just a
 ML> tiny hair lighter.

 ML> Actually, that would be an incredibly stupid cheat.
 ML> I meant heavier.

I was becoming confused...

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: LAKSA       -    FROM SINGAPORE
 Categories: Soups, Singarore, Asia-se, Curry, Main dish
      Yield: 1 Batch
 
    250 g  Chicken
           ;cut into strips
      4 c  Water
           Salt
      2 tb Oil- sesame
      3    Onions- spring
           ;sliced
      1 tb Ginger- green
           ;chopped
      1 tb Garlic cloves
           ;chopped
    1/2 tb Spice- turmeric, ground
      1 tb Spice- coriander, ground
    150 g  Pasta- rice noodles
    125 g  Fish- prawns, peeled
    100 g  Tofu- bean curd
           ;cut into strips
    1/2 tb Spice- black peppercorns
           ;crushed
    3/4 c  Coconut milk
     50 g  Bean sprouts
      2 tb Herb- coriander leaves
           ;chopped
 
  Place the chicken in the water, add the salt and bring to a fast boil.
  Reduce the heat and simmer for 10 to 15 minutes, until the chicken is
  nearly done. Remove and strain, keeping the stock and chicken
  separate.
  
  Heat the oil in a wok. Add the spring onion, garlic and ginger, and
  stir-fry for 2 to 3 minutes. Add the turmeric and coriander. Stir for
  1 minute, then add the chicken stock. Bring to a fast boil, then
  reduce the heat and simmer for about 10 minutes.
  
  Meanwhile, boil the rice noodles. Strain then wash them in cold
  water, and toss them with a little oil to stop the noodles from
  sticking together.
  
  Add the chicken, prawns, bean curd, peppercorns, coconut milk and
  noodles. Simmer for 2 to 3 minutes. Add the bean sprouts and
  coriander leaves. Check the seasoning and adjust with salt if
  necessary. Serve hot.
  
  From: THE SPICE TRAIL By: SANDEEP CHATTERJEE IBSN 0 7318 0488 0 Typed
  by: KEVIN JCJD SYMONS U/L 'COOKING' FEBRUARY 19, Y2K
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)