#345 PTEB ART SHOWCASE.....

Portraying PTEB very own artists including current students and our ex-students who are now studying Art in their Uni. Also shown are the work of local Artists including Pg Dato Hj Asmalee.
I forgot to bring my Camera yesterday... but I am lucky.. I can still take pictures tomorrow. BTW please support our PTEB artists... the exhibition is from 8.00 to 4.00 p.m. tomorrow. The masterminds? none other than Mrs Sarah Teoh and Dk Selinna Pg Dato Hj Asmalee. Bravo guys *high five*. I definitely will take pictures tomorrow... :)

#344 : Gulintangan Final

At last, the big day arrived. It was a successful event, despite of a number of stumble blocks that Cikgu Jaafar and his team encountered starting from the day we were informed that we would be the host this year. Only in April, Our school managed to bring together students to be part of our school Gulintangan team. Since we did not have Gulintangan set, he has to search the JPKK store to find incomplete set of gulintangan instruments. Our team practiced on those, unlike other established schools which have complete Gulintangan sets.

That is just to prepare for the team, the bigger task is to play host to both preliminary and final of Gulingtangan competition. Hall need to be prepared, Judges, certs, etc... etc.... The wooden stands provided by the JPKK was so old but we are very lucky as we have Mr Oscar Bently to repair and make them very beautiful. The art team helped in making the hall beautiful. Other organising committees work hard to make this event a successful one.

The key person that makes this happen is Cikgu Jaafar. He is the one who is responsible from the very beginning. He trained the school Gulintangan team, prepare the ground work for the competition, became the mediator with the JPKK and sadly received critiques from some of the competing schools. Anyway Congratulations to you Cikgu and for all the rest of the organising team..YEAH JOB WELL DONE!!! ... Which schools win? No 1- Muda Hashim, No 2- Sayy Hasan *yay... this is my old school, I worked here for 9 years* and no 3- PTEB!!!!!


we came third during the final !!!


Beautiful showcase by our dancing team * Thumbs up for Cg Esma and team*



Never seen so many photogs at any school event before....



He is the man




My friends since Uni, the one in the middle is my friend since form 1 in MS




The winner.... and they won the best player award too. They played well...

CLICK HERE FOR MORE PICS:
A gentle reminder.. as these pics are originally mine, They are copyrighted. Please cite this blog if you need to put them in your blogs...Please do not link directly to the Picasaweb album Thank you.

#343 : Gulintangan Dry run....

As the big day approaches, rehearsal after rehearsal were carried out to ensure the ceremony will go smoothly.... It did !!! * more stories later :)*

CLICK PIC BELOW FOR MORE PICS ...get what I mean ?

#342 : more food

#341: Gulintangan Preliminary

Today is a busy day for PTEB. We are hosting the Gulintangan competition this year. I did not get to shoot a lot of pictures as most of the shooting were done by our young talented photogs :) Early in the morning after I signed the late slips , I went straight to the hall and helped Azizi , an upper sixth student @ free lance photographer to usher the competing teams for photography sessions. Wafiy and a few of the photography club members were taking random pics. Other than helping out at the hall, I was teaching my two blocks as usual. Happy weekend everybody

#340 Prom Queen Cuppy :)

#339 Banana in coconut milk ( Bubur pisang) : recipe#217

This is a typical malay dessert. In Malaysia, I THINK they call this kind of dessert as Pengat. Correct me if I am wrong.

Ingredients:
3 medium size banana - I used pisang Raja; cut into 3cm pieces
brown palm sugar ( gula anau) - 2 tbsp- add more if you like
3 cups coconut milk
3 tbs small sago pearls
a pinch of salt
pandan leaf

steps:
-In a milk pot, boil together: coconut milk, sugar and salt
- When the mixture boils, add the sago and banana and simmer till the liquid thickens and the banana become soft.

p/s: I kept my bubur in the fridge before eating... Yummy !

#338 Fish dip : recipe #216

Tartare sauce is a great accompaniment to fish , particularly baked fish fillets. I ran short of tartare sauce the other day so I made my own dip .

What you need:
3 tbsp low fat mayonnaise- you can use normal mayonnaise too
1 tsp dried tarragon
a squeeze of lemon
1 tsp french mustard

steps:
- mix all ingredients in a bowl
-serve with fish

#337 Yet another cupcake

#336 Spinach Casserole: recipe #215

I went to Supa save this morning after my visit to the dentist. I planned to make some spinach calzone , so I bought a packet of frozen spinach. However, for lunch I made this cheesy spinach casserole for the kids . They loved it and they requested that I should make the casserole for tomorrow's lunch. Here's the recipe

What you need:

A)
Frozen spinach 5 cubes ; thawed
Butter -2 tsp
garlic- 1 tsp

- In a skillet, add butter and chopped garlic
- when the garlic turns light brown, add in the spinach, fry for 2 minutes.
- place the cooked spinach in a casserole

B)
olive oil
chopped onion - 1 tbsp
1 tbsp all purpose flour
milk-1/2 cup
bread crumbs -2 tbsp
cream cheese- 1 tbsp
1/2 tsp each: dried oregano, dried basil , dried parsley.
salt and pepper to taste
grated cheddar cheese for topping.

- Using the same skillet ( in A) , add olive oil and add the chopped onion, saute it until soft.
- Add the flour, and fry it for 2 minutes
- Add in the milk and stir until combine
- Add in the cream cheese , the herbs and the seasonings. Adjust the taste.
-Add in the bread crumbs and stir.
- Pour the cheese mixture onto the spinach
- top the spinach mixture with grated cheddar cheese.
- Bake the casserole in a preheated oven at 180 degrees celcius until the cheese browns.

Recipe source; HOT "N" SWEET BOWL

#334 Char Koay Teow : recipe #214

Ingredients:

A) Chili sauce - to be prepared earlier
oil for frying ~ original recipe uses lard
1 tsp shrimp paste
1tsp chopped garlic
chili sauce
1 tsp pepper
sugar
a little water

- heat oil in a pan, add in garlic and shrimp paste till brown, add the rest and boil gently for 3 minutes.

B)
1 tsp salt dissolved in 1/4 cup water
oil for frying ~ original recipe uses lard as well
2 eggs
2 tsp pounded garlic
bean sprouts
chives or spring onions
dark soy sauce
1 tbsp sweet thick black soy sauce
300 gm kway teow
prawns ~ original recipe uses cockles and Chinese sausages

steps:
1) Heat large wok until smoking hot. Add oil and fry garlic till light brown. Add kway Teow and bean sprouts. Add in the salt water and dark soy sauce. Stir fry for 2 minutes.
2) Add more oil and scramble the eggs. Mix scramble eggs into noodles.
3) Add prepared chili sauce
4) Make space in the centre of noodles. Add prawns and cover with noodles. Add in the chives/ spring onions and sweet thick soy sauce. Toss for 1 minute. Serve hot.

recipe adapted from Chef to Chef net.

#334 Blueberry Custard Tart : recipe #213

My hubby craved for egg tarts but I made this instead.

Makes 12 tarts
Crust:
frozen puff pastry - thaw before using
Filling:
4 eggs
1 cup whipping cream
3 tbsp vanilla sugar
1 tbsp custard powder
blueberries preserved.
1 pinch of salt

Method:
1. Beat together eggs, whipping cream, sugar and custard powder.
2. Place the thawed puff-pastry into greased muffins pan.
3. Spread blueberries in the base of the puff pastry and pour the custard over. Bake for 20 minutes at 180 degrees celcius.

#333 Blueberry cake with cream cheese topping # recipe 212

I usually baked chocolate cakes for birthdays. So I decided to bake a blueberry cake for Dayini's birthday instead. Here's the recipe

Cake:
1/4 cup butter
1/4 cup cream cheese
2 eggs
2 cups all- purpose flour
1 tsp bicarbonate of sugar
1/2 cup castor sugar
1/2 tsp salt
1/2 cup fresh milk
500 gm preserved blueberries

Method:
-Cream butter and sugar until fluffy. Add eggs one at a time
- In a separate bowl sift together flour, soda and salt. Fold into the egg mixture alternately with milk.
- Stir in the blueberries. Pour the batter into a greased 20 cm pan. Bake at 180 degrees celcius for about 35-45 minutes. Cool completely on a wire rack before icing it.

Topping:
2 cups cream cheese
icing sugar- amount up to you to adjust.

Recipe source: Chef Wan's sweet treats

#332 Steamed eggplant with spicy coconut sauce : recipe #211

Another way you can cook your eggplant. This is truly a Malay cuisine.

Ingredients:
2 large long-type eggplant -steamed , cut into pieces, arranged in a platter.

sauce:
Blended together:
1 large fresh red chili
6 candle nuts
1/2 tsp tamarind paste
1 tsp coconut cream
1/4 cup water

seasoning:
salt& sugar or chicken stock powder

steps to make the sauce:
Pour the blended ingredients into a pan, let it boil, add in the seasoning, adjust the taste and pour over the steamed egg plants. Enjoy :)

#331 What I made today.....

#330 The beach

#329 Pumpkin Pudding; recipe # 210

I made this yesterday. The texture was very soft, just like bread pudding. If you want to turn this recipe into a "bingka" you have to add more flour, may be about 1/2 to 1 cup more. The sweetness of this pudding is average , you may want to reduce the sugar, if you are not a sweet tooth person like me. So here goes..

Ingredients:
2 1/2 cups mashed, steamed pumpkin
3/4 cup vanilla sugar
1/2 tsp salt
2 tbsp butter
2 large eggs
3/4 thick coconut milk
1/2 tsp bicarbonate of soda
1 and 1/2 cup all purpose flour

steps:
Mix all ingredients except flour in a large bowl. Stir to combine. Add the flour and stir again.
Grease a baking tray. Pour in the mixture. Bake in the oven at 180 C for 20 minutes reduce to 140 C for 30 minutes and 180 C again for another 15 minutes

#328 Blood Lily

This is a unique flower in my backyard. I just discovered that it originates from tropical Africa.
The spectacular flowerhead is a huge spherical umbel consisting of up to 100 flowers, held clear of the foliage at the end of a solitary stem. The plant flowers only once a year.

#327 Memoirs... June 2007

I posted these pics in my photoblog last year. I did not post these here. I was not familiar with any of these students when I took the pics. However, some are now my students and some I met at the HEP room... so these are for you *wink*

#326 Mrs Lim's Farewell... :(

Another history for PTEB. Our beloved Principal will retire soon. She will be working for another 4 days. Today is a surprise farewell for her from all ptebians. It was a tearful and heartfelt event.

Mrs Lim, this is for you:
Retirement is the time of your life
for you to be
all that you planned to be.
To live life for the moment
to live happy, wild, and free.

I don't like to write... so let my picture speaks.... to all Ptebians, Happy Holidays... YOU ARE FREE TO USE THE PICTURES IN MY ALBUM... BUT PLEASE ACKNOWLEDGE YOUR SOURCE . Thank you.