I'm happily enjoying the last 1.5months of studying with my friends nowadays. They are the ones who made university life wonderful for me.

I haven't been taking much photos recently, because I haven't been going out at all. Dad just came back from China for a visit last week, and he exchanged with me his lens. Now I'm having a 18-200mm lens, which is much more convenient for a traveller like me.

And I have just booked my tickets -- I will be flying to China in June, right after Julia's ROM solemnization.

Looking forward to my holidays!!!

Photos:


老爸从中国空运回来的草莓。最然经过10小时的'蹂躏'已全身是伤，但吃在嘴里；甜在心里。


The 'kiasu' mentality -- I must save ony FYP report every now and then in my thumbdrive, just in case my laptop hangs on me.


My favourite pink shoe laces.


Black fungus, healthy and yet low in calories.

I LOVE KIMCHI!!!

Since my hair is still damp, I shall post up something before I sleep.
(Note, I have to wake up at 0800 and now it's already 0422. Sigh).

Anyway, back to Kimchi.

Contrary to popular belief, Kimchi, although a Korean word and a Korean dish, was not originated from Korea. And yes you are right, the Chinese are the first ones who came up with this delicious and healthy fermented food. (Google for it and you will more information!)

So as I am born in the Northern part of China (nearer to North Korea), I have been eating Kimchi even before I knew what are Koreans (meaning since I was a toddler lah!) Our way of making Kimchi is a little different from the Koreans though -- we don't add fish sauce.

However, as the Korean Kimchi is gaining popularity and that I pretty much like its taste too, my mum and I decided to make our own Korean Kimchi. We substituted the fish sauce with prawn paste though, since we could buy that in time.

Here are the photos!



Layer by layer, spread the pre-prepared chilli paste onto the saltwater-quenched Chinese cabbage.


After spreading is done.


Starting from the side with the leaves, make it into a roll for better diffusion of the paste.


Keep the rolls in a box, store it at somewhere dark and cool (e.g. your storeroom) and let it ferment for 2-3 days. Check the taste each day as Singapore is VERY hot. When the Kimchi is soft and looks a little soggy, put the box into the refrigerator. The Kimchi will be ready after another 2-3 days (of course the longer the better, but don't wait till 3 months when your Kimchi goes rotting).


Yummyyyy!!!

Gosh! I can't believe I haven't been blogging for so long again..

Don't blame me, because my life now is kind of pretty boring. It's all about school, FYP, job search and training. I'm seriously sick and tired of the life of a student. I mean, although I don't have to wake up very early in the morning or stay till evening time before I can go out with my friends like that of work life, there are just too many assignments, CAs, and projects that are pilling up. I'll rather do work than school assignments, for doing school assignments can't earn me any money!

But again, without a proper certificate, you can't earn much money either. Sighhh.. It's ok, it's ending in 2 months. Just another 2 months and I'll kiss goodbye to the life of a student! Can't wait, seriously!

*              *              *

As for my graduation trip, sadly, I'll be going Taiwan again (I mean, I just went there last August, and also another time in 2007). My friends don't have money to go further, although I pretty much want to backpack in Europe (just not alone). Taiwan is near and seems to be the more feasible place of all. And since I prefer going in a large group rather than myself, I decided to join everyone else.

Also, Julia's wedding is at the start of June and Fendy's wedding is at the end of June.. I mean I can always go on holidays another time but friends' weddings are once in a life time. Therefore, I choose to stay in Singapore in June so that I won't miss out these important events.

Photos:


Somehow when I got very drunk while clubbing back in Jan, the only thing that I craved for was miso soup, and that's the only food that I can eat without vomiting out that time. And since then I have been having this craving once in a while. So I decided to buy the proper miso paste and cook it myself!


Meeting up with my girls -- ended up playing iTouch games at Mos Burger. LoL.


Coffee art by McCafe. Not very impressive though =\


The new whitening product I bought, shipping from Korea. Still alright, I'd say..


All the assignments and projects and tests are driving me crazyyyyyy!!! >.<