Taekwondo, 2002-2014.

Almost 12 years ago did I started taking Taekwondo classes. First it at Secondary school, then I dropped the thing thinking I'll never go back into the art.

Then, in 2011-ish, a new center opened up in my area, just a 2 minutes drive into the local township, most convenient place of all. Perfect to get back to the art I once loved and enjoyed so much, along with my friends back then.

This time, just 2 of us got back and again with the most amazing  intervention of providence, we learn from a Master that has a different but simply a strong philosophy and decades of teaching experience. From that day onwards my mind in Taekwondo was opened and I learn and learn about a lot more things, techniques, and histories about the martial art.

About a month ago, 9th March to be precise, I even took a swing at the 3rd Dan Black belt grading test to get further recognition. Results are still pending and it'll be longer before an official Kukkiwon certificate can be administered in my name.
This is what prompted me to write out this post, a record of how I feel after practicing this art all these years.
Also, I know I will persevere in following this art.

I am also truly grateful for the support I received all these years while pursuing the art I'm passionate about. Thank you.

Schweinshaxe- I can barely spell it.

Translated as Pork shank, this is a traditional German style, oven roasted pork shank with beer and spices.
I recently created this dish after check on several online recipe and the result does not disappoint.

What we have here is the meaty front leg from a pig.
For the ingredient part, I used fresh pork shank from my very own butcher shop. (Mwahaha, perks of being a meat supplier yes?) along with some garlic, onions, salt, black pepper and two cans of Pilsner beer, just these simple stuff.

The difficult part is the roast,  to attain the crispy outer layer skin and tender, juicy meat inside, this dish needs to be roasted at 175'c in the oven for about 3 hours while regularly baste with the beer or added more to keep it moist,  at the same time not burning the outer skin.

When that is done, the remaining from the baking dish is not wasted and made into sauce for the dish.

And the result is a tender and juicy pork shank enough for one, or two less hungry person.
All this dish ask of is some patience.

Let's say you are interested in making this. Then here's the recipe: 

http://www.kitchenproject.com/german/recipes/Schweinshaxe/Schweishaxe2/index.htm

A trip for Friends, and the Sun- Redang Island 2014

Just recently we had a short vacation to Redang Island off Kuala Terengganu. Also initially meant to be a University classmates reunion, it turned out to be attended by a meager 6 person, consist of just coupled people.

There is always things to be loved for, especially a trip to a semi-secluded island with little exposure to the hustle and bustle of a bustling city life.
Imagine the staple beach activities, think: Snorkeling, sleeping, buffet meals 3 times daily, beach walking, sun tanning,  sipping a glass of cold cold cocktail wherever and whenever you feel like, the wonderful sea winds, waves. We even have fine smooth white sands for our beach that give amazing comfort to walk on.
I had enjoyed every bits of these, we stayed at Laguna Resort during our visit, although pricey due to school break and its established quality superior that the other resort along the strip of beach, larger too~

Now, if you don't want to get shoved around some foreign city, and  you can't take your time no had the luxury to pay for some quality guide for yourselves for adventures, pick an island with resort, laze all day doing basically nothing except burning those hard papers you made and have a blast.
You laze on the beach side even at night, enjoy the cool wind, and sip some whiskey. Gawd such heavens~

Local Spice and Herbs

We all learn about it in our history textbook. Where ships all over the world visit Malaysia, Malaya then in decades past for the Spice trade.

What's being used in most of the cooking we made in our daily lives? What herbs and spices are available here in Sarawak? 

Well for one Sarawak's Black Pepper is well known for its use in cooking worldwide.
As a kid, my parents and grandparent always tell us stories about how they migrate to Sarawak from China with nothing to their name except the knowledge to grow and make peppercorn, and that's how they make a living then. That was before my time. 

Today, Sarawak's Pepper industry, although not as abundant as it was back then, is still a spice recognized for its flavor and quality.
The nation even established a research center for the industry, it is from there that our black pepper can be improved and developed even further. 

Now, Sarawak's pepper is one of the things people can actually buy off at the Kuching international airport to bring home as souvenir.
So next time you visit us, bring some home. Be it whole peppercorn or black pepper sauce.

Sample of black and white pepper whole.

Project: Squid ink pasta

A man's gotta do stuffs.  As did I find joy in making food from scrapes.
The latest project: Squid ink pasta.

A quick search on the Internet and things are all pretty easy.
Flour, eggs, water, salt, squid ink, olive oil.

My only mistake is trying to knead them with my bare hands and it took me a good 30 minutes of sweating to get the dough smooth enough. A machine in the kitchen would have it done in minutes.

Anyway, I even got myself a manual machine to cut my pasta dough. Whilst the rest of the time it will be rolling and cutting fondants.

All seems well, until I tried to cook it and that recipe I followed doesn't turn out to our expectations.

I'm going to do some work and research on them more.

Stutong Park

Located along the road towards Kuching's free industrial estate Samajaya from Stutong, the Stutong park is a small patch of jungle protected and cared for by the Sarawak Forestry Department.

The place became a frequent go to place for me and my friends lately as we are preparing for the Spring Live Run event come June later this year.

This spot is chosen as the overgrowth and trees provide cover from the bright evening sun. There is least worry of traffic coming your way whilst jogging.
And security wise its safe other than a few monkeys foraging for food near the outer perimeter of the forest, they mostly leave humans alone.

Entrance is RM1.00 per entry while senior citizens above 60 gets in for free.

Also available here is a stretch of 'healthy stone' walkway with different difficulty to challenge. Very painful.

Monkeys!

A short path made of stone loosely set to give massaging effect to foot sole.