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Tuesday, 9 July 2019

Wine Chicken Noodle & Home Cooked Home Grown Edibles

Even though the weather is warm, it did not deter people from coming out for their daily exercises in the early morning.
Morning sky at 7:30 am
This group gathers twice a week for their Praise Dance exercise.
Here is another group carrying out their exercise.
We met some friends at the recreational park and from there, we continued with our fellowship by having breakfast together. The chosen venue for breakfast that morning was Restoran Hao Hao in Menglembu.
Wine Chicken Noodle with egg and wood fungus.
This is my favourite choice whenever I am at Restoran Hao Hao.
My hearty breakfast completed with a cup of coffee.
On the way home we bought 2 big sized curry puffs to keep for lunch.
These two pale green coloured bitter gourds will turn to pearl white bitter gourds just like the one shown in the next picture.
This white bitter gourd has a more crunchier texture than the common green bitter gourd.
This was what I harvested that morning.
White bitter gourds, purple eggplant, white eggplants, some chilies, and some long beans.
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Since the weather has been very warm for the past few weeks, here are some of my simple home cooked dishes using vegetables harvested from my garden. With plentiful harvest, I have no excuse not to cook.
Lightly steamed red and green okras drizzled with roasted sesame dressing.
White bitter gourd cooked with beef slices.
Angled luffa cooked with chopped garlic, 1 salted egg and 1 fresh egg.
White bitter gourd cooked with chopped garlic, dried prawns and salted black beans.
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Some treasures (with information) found at the National Museum.
Model of the Portuguese ship "Flor De La Mar".
The "Flor De La Mar" was a ship of the Portuguese armada that led the attack of Malacca in 1511. It was loaded to the brim with looted treasures from Malacca along with three other ships, namely the Enxobregas, Trinidade and Jong Jawa left Malacca, was on its way back to Goa. It was part of a fleet of ships set sail for Portugal under Alfonso de Albuquerque on 20th January 1512 after he conquered the Malaccan city as part of the Portuguese Empire. After 6 days at sea, however, the Flor De La Mar was struck by disaster and sank in the Aru Straits, taking down with it the riches of the Malaccan Empire. Till today the existence of its treasure remains a mystery.
Malacca was administered by a captain of the Fort who reported to the Viceroy of Goa who, in turn, reported to the King of Portugal. The Captain of the Fort was assisted by the Captain General, Chief Justice, Mayor and Bishop who together managed public affairs, financial and religious matters. The Bendahara, Temenggong and Shahbandar managed all matters related to local population head of head of various communities, or captains, managed matters related to their respective community.


Don't be selfish; don't live to make a good impression on others.

Be humble, thinking of others as better than yourself.

Don't just think about your own affairs, 

but be interested in others, too, and in what they are doing.

(Philippians 2:3-4, The Living Bible-TLB)

48 comments:

  1. Wow! The food looks so appetizing, I'm actually drooling while reading your post <3

    https://sarahrizaga.blogspot.com/

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  2. I like all your home grown vegetables and edibles such as luffa, bittergourd, lady fingers and egg plant. I remembered i visited the museum when i went to vietnam in march this year. I don't mind the museum actually as i could take photos and share what i learn in my blog :)

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    Replies
    1. Blogging has increase my interest in many areas.

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  3. Wow. So many white gourd. I never taste it but heard it is much bitter.

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    Replies
    1. Personally, I find white gourd are less bitter than the common green ones.

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  4. Love your home grown vegetables! Big curry puffs look tasty too.

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  5. ...the ship is a beauty, it would be fun to sail away on it. Thanks Nancy for your visit, enjoy your week.

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  6. Oh what a very beautiful ship.I think there is a replica of this ship sailing in the waters.

    Cruisin Paul

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    Replies
    1. I would love to sail in one. Have a great day!

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  7. Wow, curry puff. I want one.
    Bitter gourd and beef look look so yummy.

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  8. After looking at all your wonderful food I joined the exercise class. I'll need the exercise to keep the weight off.

    Have a fabulous day, Nancy. ♥

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    Replies
    1. Thank you, Sandee! Enjoy first exercise later! Lol!

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  9. That museum vernisage looks interesting! I seriously love history ✿

    Blog de la Licorne * Instagram * We♥It

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  10. Thank you for joining the Happy Tuesday Blog Hop.

    Have a fabulous Happy Tuesday, Nancy. ♥

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    Replies
    1. Thank you, Sandee for hosting. Have a wonderful day!

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  11. Such interesting history about the ship and it's treasure. I did not know this.

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  12. You cook the most delicious looking meals from your own veggies! Stolen treasure still at the bottom of the ocean, it would be nice if it could be found and returned and put on display.

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    Replies
    1. Thank you, Mimi. Hope the mystery of the stolen treasure could be solved one day.

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  13. The ship model is quite something to see!

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  14. beautiful and healthy morning...
    good luck

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  15. Nancy... missing the homecooked food..hahaha

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  16. It's wonderful that you get to cook and eat your own vegetables. Looks delicious!

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    Replies
    1. With all the edibles, no excuse not to cook lo. Ha ha...

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  17. Hi Nancy.


    wah...i would love a taste too . Look so yummy leh.

    White bittergourd... you managed to plant them. Am thinking of planting but no more space .LOL. greedy punya pasal

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    Replies
    1. I have to sacrifice most of my flowering plants to make way for the edibles. No choice due to limited space.

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  18. Save me a huge plate of bittergourd, please :-))) So tasty! Love that morning sky shot, Nancy.

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  19. The artefacts from the museum are always a joy to see, so much to learn. The curry puffs look particularly tasty.

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  20. Me encanta tu cosecha. Besitos.

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  21. I'm seeing lots of creativity with bitter gourd and luffa!

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    Replies
    1. Just cook with whatever ingredients I have and what I feel like eating. Lol!

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