Monday, December 17, 2007

Why I'm Grateful for the $$$

Views from my hotel room, where I spent the last ten nights....

In the day..


And the night.....

XMas is in the air in KL. Everywhere is beautiful and there are carolling choirs, a harp player and jazz band belting out XMas tunes of yonder year.

It's beautiful.



I've been shopping like crazy, justified, as mum put it, by not going on holiday this year and receiving some nice increments/allowances at work. Just thinking of another walk to KLCC now makes me wanna gag. I refuse to think too much about the total sum, after all, it's all for work (haha)- next year I'll be in the office, and my old tomboy style (as put by my department secretary) has to go out the window. So no more DIY haircuts (hey I was going offshore!), ten dollar tops, drawstring pants, etc. Yeesh.

My life has seen some financially drastic changes since I first started working fresh out of uni. Back then I did work in KL, in an un-nameable company that thrived on deceit and pushing its customers to the brink. I earned RM500 plus comission, if it came in on time. I rented a tiny back room (read: maid's room) in a house in SS11 and took the LRT to work in the Golden Triangle, walking 20 minutes (1 way) to work every day. I remember praying that it wouldn't rain in PJ and KL from 7.15 am to 8 am, and 6 pm to 7 pm cos those were the times I walked to/from the LRT stations from home/my office in the Bukit Bintang area. Every penny counted. I bought my clothes from Carrefour, and my food supplies from the Pasar Malam (20 apples for 7 bucks!). And since I took the LRT at KLCC, this meant that every day I passed by some of the poshest shops in the country - Gucci, Tiffany's, Chopard, Hermes.....I remember staring at the window displays and asking myself the question - should I splurge and tapao nasi lemak for dinner today or open my can of baked beans (lowest price from Giant!) with an egg for dinner? No kidding.

I remember working my ass off at my first real job at a semiconductor factory in Penang. That was when I put down my downpayment (savings from my study loan) for my car.

Last month I finished paying the installments for my car, and put down a downpayment for a condo.

I guess I have a lot to be thankful for. I've been dining and travelling (by cab) on the company for the past 1 week. I ate at the restaurants on the top floor of KLCC, at the new super-posh Pavillion and at Bangsar Village.

I don't blink an eye at the RM10 cab fare from the KL office to KLCC (it takes all of 3 minutes to drive - damn cutthroat) whereas 5 years ago I was walking. No wonder I put on 5 kgs and have to fork out half a thousand for my own elliptical trainer at home in Miri.

There is much to be grateful for. I ain't shopping at Hermes or Gucci yet, but I did buy a new Samsonite cabin luggage and a gorgeous MNG trenchcoat - for my future travels to Europe.

Yes, I foresee travel in my near future. That is one thing to be grateful for.

They say money is not important. Hell yeah.

But I'm grateful for this job anyway. Because I know what it's like earning pittance in a the Capital of Malaysia, smack in the middle of the Golden Triangle, me with my Carrefour knit top in the sea of MNG and Zara, with sprinklings of Gucci and LV thrown in.

Because I know what it's like cringing at the thought of spending Rm50 for my monthly LRT Touch n' Go card, when I know people spend the same amount on a day's worth of parking.

So yeah, I'm grateful for my money, and in turn, grateful for my job.

BTW, I'm banking on my promotion next year to cover my spending....heheh.

ThingsI Miss About Offshore

1) Being the boss, and a lady one at that
2) Free food, anytime of the day - including 6 meals, and all the bought biscuits/cook's cookies/cake I can eat all day
3) Having my laundry done, room tidied every single day, and bathroom scrubbed every single week
4) Smiling almost every moment of the day, just because there are people to smile to
5) Daily exercise without even realizing it
6) Sea breezes/wind - I remember my walkabouts every morning - with the wind in my face, my pumps running, the turbines roaring away - I really felt - not only did I belong, I owned this place. Yeah cocky I know, but I did
7) Dropping onto bed at night exhausted but so fulfilled - all I needed was my phone call to AK (my room had a phone that calls out! - one of 2 in the whole platform that does)
8) Joking over the walkie-talkie - we'd poke each other over the radio, laugh and had a whole lot of fun. It seldom felt like real work when there was so much joking and laughing and general fun-having. Everything feels like an adventure, and fresh when we did
9) Morning meetings at 6 in the morning, when everyone is still groggy and struggling to concentrate, and our Radio Operator would make funny sounds when he tested out the microphone for the OIM
10) Making announcements over the PA system - "Attention Operations Crew" would be turned into "Attention Operation Screw" and everyone would crack up
11) Troubleshooting in the wee hours of the morning with the guys - working till exaustion and getting frustrated that every damn thing we tried seemed to be unable to work, struggling to get the system back. But we were never angry, never snapped or so much as glanced at one another in any way other than grinning and smiling. People not so in the know have the general impression that offshore folk are a bunch of short tempered no-mercy people, but at F23 I have never experienced anything other than civility, friendliness and a whole lot of fun. Woe betide you if you can't take a joke, though
12) The fact that I could never take myself too seriously when I was with these guys. They taught me that work can be fun, that colleagues can be so much more than colleagues -- they can be friend, and so much more - they can actually be family
13) Lunchtime conversations - talking about anything and everything. I have heard stories about one guy's wife who thinks he's cheating on her, one guy who thinks his wife is cheating on him, fishing tales, travel tales, farming tales, cock-fighting, four-wheel-drive buying, stories about cats, kids, rambutan farms, man and wife relationships - how their wives cope with their husbands not around more than half the time, the rising prices of property in Miri (and advice on house buying). I've learned so many life lessons on the lunch table
14) Watching the Thomas Cup badminton match together, cheering like mad along with everyone else
15) Offshore work hard play hard - we'd take half a day off once a fortnight and the guys would set up the karaoke set and belt out tunes like there's no tomorrow. There'd be dancing and Mexico waves and the general slaughtering of cheesy 80's tunes.
16) The adrenaline rush when we solved an issue or found the bloody problem with the *&%^ pump that refuses to run - there's nothing like it
17) Starting up the platform after a shutdown in the middle of the night - it'd be just us and and the silent platform soon to transform into a gas producer. We'd be running around starting the motors, opening valves, and the grand finale - starting our Boeing 737 gas turbine engine, which, when starting, sounds exactly like a plane taking off. Thus the guy manning the PC starting the turbine is would be nicknamed the "pilot". We'd camp out in the room there (cos it takes abotu two hours to start it - if we're lucky) and someone would bring drinks and snacks if the startup took too long.
18) There is no feeling like it - the rush of adrenaline when starting up or solving the problem, then the endorphin rush when we revel in the victory and high-five each other when we get it done. Man, I will never have this feeling again I think. This takes some solid comraderie, and of course, fun all around.
19) Having a friend in the next room. For 2 years I slept in my cosy (read: tiny) single room with one of my OT's next door, a wall separating us of course. Since I am the clumsiest WS in the history of F23, many a time my dropping things would wake himup. He would then knock on the wall, a sign asking me if I am ok. It was nice to have someone next door who cared.
20) Not having to give a damn about how I looked or what I wore - coveralls, hair in a bun or cut short (I even cut my own hair once when I felt it was too long). Not having to worry about what to wear (aargh, I hate that I have to spend time on this every now - looking presentable). No need to spend money on makeup, hair gel, fancy shmancy stuff.
21) Being away from civilization for 2 weeks also safely means that I don't spend any $$ at all for 2 weeks. Which expains how I managed to save and invest quite a nice sum of it :)
22) My offshore allowance!!
23) Learning to speak Iban, and cracking the crew up every time I attempt to speak it - why, I don't know but it really makes my day to crack them up



I'm not sure I'm able to ever get over leaving my second home. Offshore life might be tough in some ways - I think I aged more than a few times the years I spent offshore, but I loved the company, and the work. I loved running up and down the platform, seeing this, saying that, just being so busy that there was no time to think - living in the moment every single second. I loved surviving on a combination of caffeine and adrenaline. I loved climbing like a monkey all over the glycol regen skid. I loved scaling the KA crane and the getting jelly legs up there - but the view! I loved staying up all night in the mighty cold KA equipment room trying to start up the gas turbine. I loved it when we were all sprawled on the floor of the room due to exaustion and frustration - that we were in it together. I loved going to office do's with my crew - moving in a group and feeling like we were a gang or something. I loved our teambuilding dinners where we would sit together at a table cos we did not fit in anywhere else. I loved the frequent SMS-ing when we were onshore. I love the morning meetings, when it would my turn to divvy up the work for the day, when I would say good morning and it would a resounding chorus "Good Mo-or-rning"I loved that even that could be fun, cos we decided that it would be, just like that.I loved confiding and complaining to my crew, and they'd listen and then confide and complain too.
I guess God really blessed me when He decided that I should go there. I never thought that I'd fit in. In fact I always thought of myself as someone ruthlessly ruthlessly professional and efficient, and that that was the only way to be at work, that the work was all that mattered.
Now I know better. The team matters. The cook matters. The painter matters. The boat people matter. They matter. People matter. Once one realizes what really really matters, then the work just flows thereafter.

Thursday, December 6, 2007

Advent is Upon Us


We're getting into the XMas mood.....




Obviously, grumpy old Baby (was that an oxymoron??) is not very happy we forced the Santa hat on him...well, isn't Christmas something to be looking forward to as a family? :)

Wednesday, December 5, 2007

Just me and my Baby

Baby making himself at home.

Gimme attention NOW....

Hogging my laptop....

And this rug at our entrance he adopted....

Hogging the best corner of the sofa, and looking so cute curled up there that I don't have the heart to get rid of him...

Of course, being male, hogging the remote...



I spent some time home alone last week, since both AK and landlord S were travelling for work. It's nice to have the whole house to myself - I can eat and sleep whenever I want, mess up the place, hog the sofa and the TV - yup, livin' it out on the solitary ain't all that bad.

Except that I did have company, and very entertaining company at that. One thing that I do when S isn't around (when our landlord is not around - shhh..she actually doesn't allow him in the house) is let our poor Baby into the house. And that I did. We had a jolly good time together, Baby and I. He took it upon himself to trail behind me everywhere I went, and even made himself comfy curling up near my stomach on my bed (which resulted me in not getting a wink of sleep that night due to fear of crushing him should I turn over).

Well, that's over now. Poor Baby has been banished outside now that the landlord is back...sigh.

Tuesday, December 4, 2007

Lovin' Loh Mai Kai

I made this purely to fulfill AK's cravings (men have cravings too you know). He'd been eating super mediocre MSG-laden 3-ringgit LMK's at a Miri Old Town Cafe outlet (so far we have only really liked the Lam Mee there). So I decided to make some for him. Glutinuous rice, flavoured with soy sauce, oyster sauce, sugar, some pork/chicken/both, shitake mushrooms = surprisingly good.

Like I said, I have never been a big fan of LMK, but have to say that this is really nice. The seasonings are foolproof every time - I only added a little extra soy sauce (not sure why - maybe the brand we have is not too salty).

Reminder to self: Do NOT steam this like normal rice. DRAIN away the water before steaming the moist grains. I forgot about this when cooking for a second time and ended up with a big ball of glutininous rice mush. Attempted to "dry out" the mixture by microwaving/frying longer, but as the Malays put it, nasi sudah menjadi bubur. Heh. We still ate it and it was still good, though. Credit to the seasonings!!

Anyway, thanks, Amy Beh. You made AK a very happy man.


Loh Mai Kai (Recipe from here)


Ingredients
250g glutinous rice
2 cups water
100g chicken meat
50g lean pork meat (Deb: Can mix and match meats - sometimes I use all pork or all chicken - makes no difference)
1 Chinese sausage (lap cheong), thinly slicedblack (Deb: I normally don't bother with this)Chinese mushrooms, soaked and cut into thin slices (Deb: as many as you like! We like lots)
5 shallots, sliced

Seasoning (A):
1 tsp light soy sauce
1 tsp sesame oil
1 tsp oyster sauce
1 tsp ginger juice
1 tsp sugar
1/4 tsp pepper
1/4 tsp salt
1/2 tsp Shao Hsing Hua Tiau wine
1/2 tsp dark soy sauce
1 tsp oil1 tsp cornflour

Seasoning (B):
1 1/2 tsp light soy sauce (Deb: I had to add a couple dashes more) ; 1 tsp pepper;
1 tsp sugar; 1/2 tsp salt; 2 Tbsp oil; 1 tsp sesame oil; 1 tsp dark soy sauce ; 1/2 tsp Chinese five spice powder

Wash glutinous rice, then soak it for two to three hours.
Drain away the water, steam it for 30 minutes.

Cut chicken and pork meat into slices. Marinate with seasoning (A) for about one to two hours.
Heat oil in a wok and saute shallots till fragrant. Add mushroom slices and stir fry quickly then dish up.
Add cooked glutinous rice and seasoning (B) and water. Stir fry well for five minutes.
Grease four medium-size rice bowls. Add some fried shallots and mushroom slices, a few slices of Chinese sausages and seasoned chicken and pork slices.
Fill up with glutinous rice and press down with a ladle.Steam for 30-40 minutes.
Turn over the rice bowl onto a plate and serve Loh Mai Kai with chilli sauce


We don't have rice bowls (just really big soup bowls) hence the glass mug

Penang Lor Bak

Truth: The Brothers Grumps (Dom and Dan) and I hate Chinese New Year visiting. The stifling Penang-at-the-beginning-of the-year heat, seeing people whom we were once close to (e.g. Dom and Dan's babysitters when they were still in diapers - Dan's 18 now, and Dom's 21). The conversations in Hokkien or Cantonese of which me can make neither head nor tail of, so we just smile politely and busy ourselves eating all the CNY cookies our hosts put out while driving each other crazy.

There is one thing that we will gladly make the annual pilgrimage for though. Dan's Babysitter's, or Auntie Ng's (Ex I mean) lor bak.

Small chunks of sweet, spice-laden pork, the natural sweetness enhanced by 5-spicepowder with water chestnuts encased in a crispy, salty beancurd wrapper. Dip the rolls in the starchy, sticky sweet-savoury sauce ( lor) or spicy-sweet-slighly-sour chilli sauce, or, our favourite, tongue-numbing, seriously addictive sambal belachan (Auntie Ng's way).

So yes, visiting is ok and we pay our respects and Gong Xi Fa Cai and all that, but all we really want is the lor bak. Not ang pow money, not prosperity and long life.

Hand cutting the pork makes all the difference when you eat the rolls. Purchased ground pork or using the food processor just don't cut it. You want to feel the chew of the meaty morsels in your mouth, small enough that you can easily swallow the big bite of the roll you took so greedily, but not that small, so that it provides just the amount of resiliance and oh-so-satisfying chew - much more satisfying oral-wise than, say, a burger. You'll still be able to get strands of meat stuck in your teeth with this one.

Long hours of marinating ensures that the sweet savouriness permeates the meat. Making my own lor bak and removing all traces of pork fat (so many stalls in Penang don't do this - couple the fat with the deep frying and mostly it's an inedible mass of heart attack-inducing gunk) guarantees that each bite will turn out a wonderful mixture of chewy-yet-yielding chunks of meat, with the freshness and crunch from the water chestnuts, coupled with the addictively crispy beancurd skin. The 5-spice powder is then the magic ingredient that becomes the catalyst that makes this great.

Penang Lor Bak


450g lean pork
6 water chestnuts
1 large onion1 small egg
Couple stalks spring onions
1 large beancurd sheet

Seasoning:
Dash of pepper
2 tsp five-spice powder
2 tsp sugar
2 tbsp light soy sauce
1 tsp oyster sauce
cornflourtoothpicks

Mise en place:
Slice the pork into smallest pieces your patience can muster - don't be tempted by the food processor or even to buy ground pork - you'd be ruining it!I sliced mine into 3-4 mm cubes

Peel and slice the water chestnuts into similarly sized small piecesSame with the onion and spring onions


1) Mix up the pork dice, onions, water chestnuts and seasoning together. Leave to marinate for 6 - 8 hours
2) Add the egg and enough cornflour to make reduce the wateriness of the mixture to a paste like consistency (add a little and mix as you go along - I ended up adding about 3 tbsp)
3) Spread out your beancurd sheet. Wipe the sheet with a damp cloth to remove some of the salt
4) I separated mine into 8 pieces
5) Put approximately 4 tbsp pork mixture into each beancurd sheet (leave a 2 cm allowance on the sides of the sheet). Use your spoon to compact the mixture as much as possible
6) Roll up the sheet, twist the ends (like a Christmas cracker) and secure with toothpicks
7) Place the rolls in a bowl with a tight cover (I used my Pyrex dish) and steam for half an hour
8) After the rolls have finished steaming, heat up your oil in your deep fryer/wok/pan. Test with a small piece of beancurd. It should turn a deep brown pretty fast. Deep fry the rolls till dark brown and crispy.
9) Carefully remove the toothpicks (I found that twisting the toothpicks before pulling them out them made them easier to remove without too much damage to my pretty little frills )
10) Serve with the lor sauce

Brown Sauce for Penang Lobak
Recipe by Amy Beh http://kuali.com/recipes/viewrecipe.asp?r=1324

Ingredients
2 tbsp dark soy sauce2 tbsp castor sugar
1/8 tsp Chinese five spice powder (ng heong fun)
1/8 tsp salt4-5 tbsp water

1-2 tbsp corn flour or tapioca flour, mixed with 3 tbsp water
1 egg white, lightly beaten

Method
Combine all ingredients in a small saucepot. B
ring to a low simmering boil over a gentle heat until it turns starchy and sticky
Stir occasionally until sauce turns smooth.
Add in egg white and stir with a fork to form fine strands.
Set aside to cool and use this as a dipping sauce for serving lor bak rolls.