This video was taken quite some time ago, was not publish here. Just clean up all my old files and get all the photos and video uploaded into my photobucket. Now I can post my photo and video whenever I am free. Miss my little one whenever I am free. Miss the moment when he is laughing. From young, has has been laughing and laughing whenever he feel things are interesting to him. Even touching on his leg, clapping on the bed, is enough to make him laugh and laugh and laugh. Now he has gown up near to 11 months and he become more and more naughty. He likes to catch anything that he sees, he is curious on what ever things he see. Guess that his learning age is fast. Lets flash back the old days of Chong Hee was taken when he was about 4 months old.
About Me
- yesidomoment
- Start a day with a smile, Make everyone happy and smile. We travel miles by miles, Just to capture your laugh and smile. Thank you for visiting Yes...I do moment blogspot. There will be more moment of happiness to come, So do visit us from time to time. We love people with their love stories. We love people with their relationships. We love to document people's moment. We snap pictures without barrier. We snap pictures anywhere around the world. We snap pictures for wedding and portrait. We are je and mn tay.
Monday, August 27, 2012
Wednesday, August 8, 2012
Visitor from Australia
1 April 2012 - Chiak chiak chiak, pa ji liab lo ki (eat, eat, eat, give you 1 tight slap) this is the words that we always use as greeting since we were young. It has been decades! Can't believe time really flies. Uncle Beng came all the way from Australia to visit us and his aging mom in conjunction with the Chinese festival "Cheng Beng". We took the effort go all the way to have a mini family gathering at Auntie Lily house. Thanks for the dinner treat and here is some pictures of Uncle Beng, Grand Uncle John enjoying their meals at Auntie Lily's home sweet home.
Greedy Uncle Beng, grabbing his food!
He was surprise that he was caught in camera. "ciak ciak ciak, pa ji liab lo ki"
Grand Uncle John was enjoying his dinner
Greedy Uncle Beng, grabbing his food!
He was surprise that he was caught in camera. "ciak ciak ciak, pa ji liab lo ki"
Grand Uncle John was enjoying his dinner
Dad on job visit
As I was disappear for few months due to some unwanted horrible incident happens and now I am back. Thus I will review and back post those lovely photos that I miss out. This blog created is to document the history of my life journey. Looks like a modern diary. I had started to document our love life and my new family life since my wife had Chong Hee in her stomach. This is the first time ever I can continue writing my diary. Maybe its because I have a tool call camera to historic my life moment. I am loving this passion.
On March 28, 2012 my dad was on job visit to Penang and he was can't wait to be home because of Chong Hee. He can spend all his time playing with Chong Hee, roll on the bed and enjoy every single second with Chong Hee. With his frequent come back to Penang, he has created a bond with Chong Hee. As my son felt so familiar with him and started to play with him whenever my dad is back to Penang. And that gives my dad a reason he will miss Chong Hee very much whenever he is away.
And this is our family photo, capture in the room when the mood is there... Everyone laugh so nice :D
On March 28, 2012 my dad was on job visit to Penang and he was can't wait to be home because of Chong Hee. He can spend all his time playing with Chong Hee, roll on the bed and enjoy every single second with Chong Hee. With his frequent come back to Penang, he has created a bond with Chong Hee. As my son felt so familiar with him and started to play with him whenever my dad is back to Penang. And that gives my dad a reason he will miss Chong Hee very much whenever he is away.
And this is our family photo, capture in the room when the mood is there... Everyone laugh so nice :D
Sunday, August 5, 2012
Iron chef challenge! - Fail badly :(
Been dreaming to eat Salmon till I am full! Keep searching around at Giant and Tesco Hypermarket for the whole salmon and I missed 2 times on the Norway-gen Salmon offer from Giant. But at last I saw it at Tesco but was not under the offered item. Anyhow, I just can't let go the chance again. BUY!!! 4.3kg whole salmon, bring it back together with my son.
From the picture here you can imagine how much I love salmon. (photo taken via my cell phone)
That is huge salmon!!! I had bough the fish over... but how to cut? First time cutting salmon and I had failed the mission. To cut a salmon, you really need to have the skill. Now I understand why Japanese Restaurant is charging so expensive for sashimi. The equipment that they used and the skillful worker that they train is no different with a photographer. You will need to have at least 2 very sharp and thin knives. 1 long sushi knife and 1 big sushi knife. The Salmon flesh is stack layer by layer and it is not nicely join together, it is oily as salmon contain a lot fat in between. If you could not figure the Salmon fish bone, you could eventually spoil the texture of the flesh when you are trying to cut the flesh out. Without a sharp knife, the salmon flesh will be clamp on your blunt knife direction and spoil the flesh texture. Cutting Salmon you need to be 1 cut, 1 direction and no return for second cut on the same location, else the texture will be spoil. That is why Japanese invent the sushi knife is just for cutting sushi to remain the tasty and juicy of the raw salmon.
A set of sushi knife you must have in order to eat sashimi.
Japanese sushi knife has only 1 surface is sharpen but the other surface is a flat surface and it is very thin. This knife is special made to slice the raw material to thin slices. 1 surface that is flat will help you to cut the salmon flesh straight, while the other side with the angle surface is to split the cut flesh a part. It helps to produce a thin and accurate cutting line. That is why most of the sushi restaurant are the high class restaurant. The chefs were well train to cut the sashimi into slices without miss, spoil the texture, equal size of slices and fast.
Last, a simple salmon sashimi is serve together with the Unagi source which is the sweet source we eat at more of the restaurant. Unagi source is not cheap as well. 1 small bottle about 1.5 bottle of Sushi King soy source bottle cost RM 14.90. That is why some of the restaurant they serve upon customer request. Here is the bottle of the unagi source to share.
IMPORTANT NOTE: Salmon has high contain of Mercury on its flash.... Do not give it to your baby that below 1 year old. This is the advise from doctor.
Now we have too many salmon at my refrigerant.... I have to start preparing some menu for iron chef to cook!
Salmon skin + sashimi salad
Salmon sashimi add with unagi source
Salmon Teriyaki
Salmon belly sashimi and sushi
Salmon head curry
Salmon plum source bake
Salmon fried rice
YUMMY!!!
From the picture here you can imagine how much I love salmon. (photo taken via my cell phone)
That is huge salmon!!! I had bough the fish over... but how to cut? First time cutting salmon and I had failed the mission. To cut a salmon, you really need to have the skill. Now I understand why Japanese Restaurant is charging so expensive for sashimi. The equipment that they used and the skillful worker that they train is no different with a photographer. You will need to have at least 2 very sharp and thin knives. 1 long sushi knife and 1 big sushi knife. The Salmon flesh is stack layer by layer and it is not nicely join together, it is oily as salmon contain a lot fat in between. If you could not figure the Salmon fish bone, you could eventually spoil the texture of the flesh when you are trying to cut the flesh out. Without a sharp knife, the salmon flesh will be clamp on your blunt knife direction and spoil the flesh texture. Cutting Salmon you need to be 1 cut, 1 direction and no return for second cut on the same location, else the texture will be spoil. That is why Japanese invent the sushi knife is just for cutting sushi to remain the tasty and juicy of the raw salmon.
A set of sushi knife you must have in order to eat sashimi.
Japanese sushi knife has only 1 surface is sharpen but the other surface is a flat surface and it is very thin. This knife is special made to slice the raw material to thin slices. 1 surface that is flat will help you to cut the salmon flesh straight, while the other side with the angle surface is to split the cut flesh a part. It helps to produce a thin and accurate cutting line. That is why most of the sushi restaurant are the high class restaurant. The chefs were well train to cut the sashimi into slices without miss, spoil the texture, equal size of slices and fast.
Last, a simple salmon sashimi is serve together with the Unagi source which is the sweet source we eat at more of the restaurant. Unagi source is not cheap as well. 1 small bottle about 1.5 bottle of Sushi King soy source bottle cost RM 14.90. That is why some of the restaurant they serve upon customer request. Here is the bottle of the unagi source to share.
IMPORTANT NOTE: Salmon has high contain of Mercury on its flash.... Do not give it to your baby that below 1 year old. This is the advise from doctor.
Now we have too many salmon at my refrigerant.... I have to start preparing some menu for iron chef to cook!
Salmon skin + sashimi salad
Salmon sashimi add with unagi source
Salmon Teriyaki
Salmon belly sashimi and sushi
Salmon head curry
Salmon plum source bake
Salmon fried rice
YUMMY!!!
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