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Author Archives: jenho74

About jenho74

About me: "Life is not measured by the number of breaths we take, but by the places and moments that take our breath away." I am a simple person who desires a happy life with my family. I am happily married and we have a wonderful boy who’s now 3-a-half, and we are so blessed with him. He’s our joy of life. I am originally from Singapore and attended university in USA and have since been living in US and Canada, working for many North American companies and now finally settled down in Vancouver, Canada, with my family. This blog is just a hobby started when I wanted to follow my own feelings of likes and dislikes. If you enjoy my posts, you’re welcome to post a comment.

Faces of the World

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Mursi Man, Ethiopia

Photograph by Salvatore Gebbia, My Shot

Omo River Valley, Ethiopia

(This photo and caption were submitted to My Shot.)

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Boy in Window

Photograph by Japoi Cequina, My Shot

A window made of bamboo reflected in the eyes of the boy and created a pattern. His eyes tell a story, as our eyes are the window of our soul.

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Parade Participant, Malaysia

Photograph by Philipp Aldrup, My Shot

Every year after the Chinese New Year, the Chinese communities in Johor Bahru, Malaysia, come together for a huge procession in which the deities of the five different dialects are jointly carried through the whole city. Various performances, operas, and rituals are shown over a couple of days.

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Posted by on August 25, 2012 in Travel

 

International Street Food

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Mint Tea, Morocco

Phototograph by Cezary Wojtkowski, My Shot

Glasses filled to the rim with mint, and a healthy helping of sugar, stand ready for the preparation of Morocco’s distinctive green tea. The beverage refreshes the spirit on a hot day in Marrakech, but it’s far more than a thirst quencher. The tea’s preparation and enjoyment are an essential part of the Moroccan culture and a “must-try” experience for any visitor.

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Miaokou Night Market, Taiwan

Photograph by Neil Wade, My Shot

Chilung’s Miaokou Night Market has an old temple at its center, but the main focus here is feasting. The market’s yellow lanterns illuminate a mouthwatering array of traditional Taiwanese snack foods, including savory noodle soups, oyster omelets, snails, sticky rice, and tripe. Taiwanese and tourists alike say no visit is complete without a fruity “bubble ice” dessert—black plum is a local favorite.

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Shanghai Dumplings, China

Photograph by Justin Guariglia

A Shanghai street vendor serves up a freshly fried helping of the city’s favorite snack—dumplings. The treats are ubiquitous in Shanghai, available in many flavors and combinations.

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Noodles, Thailand

Photograph by Dean McCartney, My Shot

A strainer full of noodles, fresh off an open fire, commands the total concentration of a cook in Bangkok’s Chinatown. The skill of such street chefs, and the aroma of their creations, proves irresistible to many passersby.

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Chicken Intestines, Philippines

Photograph by Jun Aviles, My Shot

Filipino food vendors created this heaping helping of isaw manok, skewered chicken intestines that are first marinated and later grilled or deep fried to perfection. The snack is typically served with sweet, sour, or spicy sauces.

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Beach Food, India

Photograph by Anne Kohl, My Shot

When beachgoers in Goa need a break, tasty treats like these are always close at hand. Unlimited supplies of samosas, chicken, cool drinks, and other favorite Indian fare are found at Anjuna Beach—a onetime hippie haven that still draws sun-loving, fun-loving travelers from around the world.

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Grasshoppers, China

Photograph by Boaz Meiri, My Shot

Chinese street foods, like this “bouquet” of skewered grasshoppers, often raise Western eyebrows. But insect eating isn’t as unusual as you might imagine. The UN’s Food and Agriculture Organization estimates that more than 1,400 protein-rich insect species are regularly enjoyed by humans around the world.

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Banh Mi Sandwiches, Vietnam

Photograph by Tim Hall/Photo Library

Serving with a smile, a Vietnamese vendor taps a colonial legacy to create an irresistible street cuisine. Banh mi sandwiches, like these in Nhatrang, feature French baguettes filled with a tasty variety of meats and vegetables. They are eagerly consumed across Vietnam, especially for breakfast or lunch.

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Sausages, Germany

Photograph by Olivia Sari, My Shot

Only the best of the wurst are served at this German imbissstand. Merrymakers at this Sachsenhausen festival devour bratwurst, bockwurst, and other sausage delicacies while washing them down with beer.

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Ceviche, Peru

Photograph by Abraham Nowitz

A cook prepares ceviche in the seaside town of Máncora, Peru. Popular throughout Latin America, ceviche is made by using the juice of citrus, in this case limes, to pickle and “cook” a mix of raw fish and seafood.

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Roasted Pigs, Cambodia

Photograph by Mark Ikin, My Shot

Visitors needn’t speak Khmer in order to understand the menu of this street-side food stand in Phnom Penh, Cambodia. Pork is the most widely eaten meat in the world. Austria eats the most per capita, followed by Spain and Denmark.

 

Penang, Malaysia

Photograph by Srinivasan Ramakrishnan, My Shot

This is a Chinese hot pot, or steamboat, photographed in Penang, Malaysia.

 

Pratunam, Thailand

Photograph by Thanh Lai, My Shot

I was walking around the streets in Pratunam, Thailand, at 11 p.m. looking for street food. My older sister (with a look of shock and excitement) tells me this vendor has been here at the exact same spot for 25-plus years making fried doughnuts.

Melaka City, Malaysia

Photograph by Edgar Alan Yap, My Shot

An assortment of street food is laid out at the weekly Jonker Walk Night Market in Melaka City, Malaysia.

 

Beijing, China

Photograph by Douglas Bakshian, My Shot

I saw these grilled scorpions at a festival in Beijing. Their upward pointing claws created a satanic image, like the devil’s pitchfork. Besides the jumbo black ones, and the bite-size whites, you could follow up with a snack of grilled locusts. I was not feeling adventurous.

Pakistan

Photograph by Pervaiz Saeed, My Shot

This variation of flatbread, made from ground wholemeal flour, is a popular part of Pakistani cuisine. Here the cooked roti is being removed from the heated pit with the help of thin metal rods.

 

Hyderabad, India

Photograph by Rakesh Kalyankar, My Shot

Sugar- and cream-filled savory, at a bakery in Hyderabad, India

 

China

Photograph by Min Shi, My Shot

Grilled pachyrhizus is a popular food in the northern part of China.

 

Kolkata, India

Photograph by Mahfuzul Hasan Bhuiyan, My Shot

Street food is very popular with tourists in India, especially in Kolkata. Varieties of food and fruit juice shops attract tourists. Shops also create a colorful environment, which creates a competition to sell products. This shot was taken in a street in Kolkata.

 

Harbin, China

Photograph by Hjortur Valgeirsson, My Shot

The picture was taken on the streets of Harbin in northern China in January 2011. The temperature in the city reaches minus 30°C. Street vendors line the streets selling sugared apples, candy floss, and even ice cream. This lady covers her face and is dressed in multiple layers to sustain the cold. The heat from the cooking and the breathing from the staff create an ever-present mist evaporating from the small cubicle. Taken with an EOS 7D, with Tamron 17-50mm 2.8 lens.

 

Seoul, South Korea

Photograph by Michael Robinson, My Shot

This gives new meaning to “fried fish.”

 

Taipei City, Taiwan

Photograph by Steven Domjancic, My Shot

Interesting looking hot dogs are sold by this vendor in a small town just outside of Taipei City.

 

Gujarat, India

Photograph by Sahil Lodha, My Shot

Somewhere in the vast and barren desert of Rann of Kutch in western Gujarat, a lady prepares roti for lunch for her family.

 

Hoi An, Vietnam

Photograph by Eric Cheung, My Shot

I captured this photo on a street in Hoi An, Vietnam.

 

Delhi, India

Photograph by Romeo Wee Edong, My Shot

Street food in Old Delhi

 

Malaysia

Photograph by Wahyudhy Zukara, My Shot

A rich historical heritage has evidently resulted in an exotic cuisine. This picture of jackfruit was taken in my hometown of Terengganu, Malaysia, during a wedding feast.

 

Tamil Nadu, India

Photograph by Thirumurugan Ponnusamy, My Shot

As it gets chilly and cold even at midday in the mountains, these warm, hard-to-resist corn kernels really sell like hotcakes among the local tourists in Yercaud Hills, Tamil Nadu, India.

 

Beijing, China

Photograph by Liz Chivvis, My Shot

On a trip to Beijing, we visited Wangfujing Street and I snapped this shot of one of the vendors and his starfish on a stick, waiting to be fried.

 

Beijing, China

Photograph by Han Chong, Your Shot

Scorpions to be fried in Wangfujing Street, Beijing, China. In  China, deep-fried scorpions are a delicious food.

 

Yangon, Myanmar (Burma)

Photograph by Shashwat Saraf, My Shot

All the different parts of the pig are being sold on bamboo sticks on a street of Yangon.

 

Hong Kong

Photograph by Mike Bove, My Shot

At the Shim Shui Po marketplace in Hong Kong, I tried to slide in and grab a shot really quick without being noticed.  I do not believe I was successful.

 

Yunnan, China

Photograph by Wen Ye, My Shot

A woman making a buckwheat pie on a slate in Qiunatong village, Yunnan, southwest China, near Myanmar (Burma)

 
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Posted by on August 25, 2012 in Food and drink, Travel

 

Otak Recipe

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Otak-otak (otah-otah) is a South East Asian delight, popular in Singapore, Malaysia & Indonesia, and consist of fish paste with spices wrapped & grilled in fragrant banana leaves. My family loves my home-made otak-otak because of the fresh fish used in the fish paste mixture. If your kids/family do not take chilli, you can make your own non-spicy version. It is great as a snack on its own, or served with Nasi Lemak (local rice cooked in coconut milk). Instead of grilling them the conventional way over a charcoal fire which really smokes and stinks the kitchen, I do so in the oven and the result is just as good.

Otak-Otak Recipe

  • Serves: makes 8 to 10 large otak-otak
  • Prep: 40 mins
  • Cook: 12 mins

Otak-otak is a South East Asian delight,  made of spicy fish paste wrapped & grilled in fragrant banana leaves.

Ingredients

  • 100 grams tengirri fish meat (spanish mackerel) or any white fish you like
  • 150 grams shallots
  • 4 candlenuts
  • 5 kaffir lime leaves finely snipped
  • 1 stalk lemongrass outer green leaves removed, sliced as thinly as possible
  • 3 cloves garlic peeled
  • 10 grams belacan (dried shrimp paste)
  • 15 grams galangal (blue ginger) sliced
  • 10 dried chilli soaked in water to soften & sliced
  • 2 tbsp vegetable oil
  • 1 egg white
  • 1/2  tsp curry powder
  • 1/2 tsp tumeric powder
  • 2 tbsp rice flour
  • 1-2 tbsp corn flour/starch
  • 1/2 tbsp coconut cream or milk

Instructions

  1. Add fish meat to blender and give it a few pulses. If you don’t have a blender, you can use a knife to chop the flesh to smaller bits. Set aside.
  2. Add shallots, candlenuts, lime leaves, lemongrass, garlic, belacan, galangal, dried chilli and oil in an electric blender. Grind until you get a smooth paste.
  3. Place blended paste in a stain-proof mixing bowl and add egg white, curry powder, tumeric powder, rice flour, corn flour and coconut cream. Mix well.
  4. Return fish meat you prepared in step 1 into the spice mixture; mix well. Your otak-otak paste is ready.
  5. Soak banana leaves in hot water till softened and wipe dry with kitchen towel before use. Cut to 25x20cm sizes. The longer width must run parallel to the lines of the banana leaf.
  6. Place about 2 ½ tbsp otak-otak paste in the center of the banana leaf.
  7. Fold one edge of the banana leaf to cover the otak paste. You must fold along the lines of the banana leaf and not against, else the banana leaf will crack and break.
  8. Fold the other edge in and press down gently. Use bamboo toothpicks to secure both ends of the otak-otak. Repeat until all the otak-otak paste is used up.
  9. Bake or grill the otak-otak in preheated oven of 200°C (392°F) until the leaves have browned evenly, about10-14 minutes. Tip: Position grill rack nearer the top heating coil.

 
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Posted by on August 15, 2012 in Food and drink, Travel

 

The invisible woman – Art Photography by Cecilia Paredes

Article adapted from Adam Stone.


“Siren in the Sea of Roses” photography by Cecilia Parades

The invisible art or photos shoot by people melting with the surrounding environment already has a tradition in the works of Liu Bolin and Desiree Palmen, however, it does not make Cecilia Paredes a plagiarism because her art photography is completely unique and unforgettable. Her style is characterized by strong color saturation and does not occur in the work of anyone who creates in this style.

“Transition” by Cecilia Paredes photography wallpaper

The art photographer Cecilia Paredes was born in Lima, the capital of Peru. In 1998 she moves to Costa Rica where she lives and works for 8 years. Her first original art photography exhibition is held in 1998 in Guatemala. In her latest project she recreates her body as a part of a landscape, as this landscape is unique in every single picture.

“Paradise” photography by Cecilia Parades

The invisible woman series

“Meditative Mermaid” photography wallpaper by Cecilia Paredes

For this series she selects specific fabrics and linens made of natural materials. With this project she is trying to avoid the nomadic life and to find her identity. With the project “Landscapes,” the artist proves that the female body (in this case on these unique pictures – her own body) is something sacred and mysterious, which is worth to be admiring. Meanwhile, a woman’s body appeared on earth as a connection key to the dialogue between the soul of man and nature around us. Currently the artist lives and creates her art photography in Philadelphia USA.

“Invisible Woman ” series a wallpaper “Spirit of the East” by Cecilia Paredes


“Lilly” a photography wallpaper by Cecilia Parades

“Magnolia” Art Photo by Cecilia Paredes from series “Invisible Woman”

“Invisible Woman” “Tutti Frutti” Art Photo by Cecilia Paredes

“Dreaming Rose” a photo wallpaper by Cecilia Parades

“Crisantemo” photo wallpaper by Cecilia Paredes

Cecilia Paredes art photo wallpaper

Cecilia Paredes and her “Invisible Woman” series art wallpaper

Artwork photography by Cecilia Parades called “Rhythmic Garland”

Photography artwork by Cecilia Parades from “Invisible Woman” series wallpaper

“Art Nouveau” art photography by Cecilia Paredes

Artwork by Cecilia Parades from photography series “Invisible Woman”

 

 

 
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Posted by on July 25, 2012 in Design, Photography

 

Color Art Show Fall-Winter 2012 for Christian Dior

Adapted from Adam Stone’s article.

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Flower art show by Raf Simons for Christian Dior

Since it become clear that Raf Simons is headed to Christian Dior the fashion world waits with bated breath for the outcome for this famous brand and it is already here – with the debut of color art show for fall-winter 2012. A crowd of celebrities entered the residence Avenue d’Iena where the rooms were decorated with real flowers to enjoy the beautiful view. There were designers such as Azzedine Alaia, Diane von Furstenberg, Alber Elbaz, Riccardo Tisci, Donatella Versace and Marc Jacobs, Sharon Stone, Princess Charlene of Monaco and many other fashion art stars and other stars as well. Raf Simons decorated in a unique and artistic way five large rooms of this residence located in Paris outskirts.

Colorful Decoration

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With these vibrant colorful decorations he brings a fresh and modern approach to the vision of the famous fashion house. The rooms are covered from floor to ceiling with beautiful tapestry of colors including blue delphinium, white orchids, pink peonies and different-colored roses, dahlias and many others. It is stated in a popular ad from the closed past “Say it with flowers!” Raf Simons definitely knows how to express himself.

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Art fashion show by Raf Simons

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Model in colorful fashion art show

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http://www.youtube.com/watch?v=Vz7qwUslYcQ

 
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Posted by on July 25, 2012 in Design, Entertainment, Photography

 

Thai Transvestites look so feminine

On May 4, 2012 Pattaya hosted the traditional beauty contest for transgendered models. Thai transsexuals look more and more like real girls every year. Warning to men: Going to Thailand in search of sexual adventures become more and more dangerous.

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Posted by on July 9, 2012 in Business, Entertainment, Travel

 

Jaguar: Beauty by design

By Jeremy Sinek for MSN Autos

Why are Jaguars so darn pretty? It’s easy — their designers try harder. Toronto, Ont. — One of the highlights at the recent Toronto auto show was the Jaguar C-X16 prototype. The gorgeous two-seater, widely hailed as a modern-day E-Type, was accompanied to the show by design chief Ian Callum, who answered our questions about the C-X16, the E-Type, and Jaguar design.

The C-X16 looks like a real, workable car, not just a blue-sky concept. Is it ready for production? We call it a production prototype for obvious reasons. It is feasible. That car drives — quite quickly actually. But we haven’t made a statement of commitment yet that we will build it.

I don’t see much value in producing something at the conceptual stage that you can’t really make or use. Concept cars used to be hugely flamboyant. But nowadays any vehicle is constrained by so many inputs, whether they be legislative or packaging or cost, that invariably if you do something completely fancy you couldn’t build it anyway. So you might as well take all these inputs up front and work with them.

Also we’re less precious now about showing the world what we might want to do. The secrecy is less than perhaps it used to be back in the ’50s and ’60s when it was more about the fashion and the latest model. Now with the world being so international, and the supplier base so common among many manufacturers, these things are not so easy to keep secret.

Are you calling the C-X16 a successor to the E-Type? Only in that, if we were to build it, it would be the first two-seater since the E-Type. And for me personally, that type of vehicle is the very centre of our brand. But we’ve had other things to do first. Now we’ve got to it I’m very glad we have. It will fit into what the E-type stood for in the 60s, hopefully.

The E-type is widely considered the most beautiful car, ever. Why not just reproduce that shape exactly as it was, but with modern engineering? Where do I start? In legal terms it would be impossible. Not by millimetres but by inches. From the nose to the tail. Almost every aspect of the cars we design now, I can give you reason to why it ends up the way it does. The designers have to be creative and manipulate these rules into something we all like at the end of the day.

But right, let’s start at the front: it’s got no bumpers. It’s got wheel coverage. The hood line is too high for the four-degree down-vision line. The windshield header is too low for the U.S. unbelted occupant requirement. The vision lines around the car probably infringe on a number of legal requirements now. And the side impact … there’s no way there’s space to get airbags in there.

Besides, I think if we did that car right now, the stance would look very old-fashioned because nowadays we like to get the wheels out to the body. And compared with the C-X16 the E-Type was tiny. It was probably about the same length, but it was about a foot narrower at least. And certainly a lot lower. I don’t like to get into an E-Type because it’s too small, even for somebody my size.

So there are many physical reasons why you wouldn’t do it. Now if you were to replicate that car in the dimensions that I’ve just spoken about, all the areas it would have to fit into, I don’t think you’d like it. It’s not the way to design a car. The E-Type was of an era. It was a very pure car, and that’s its beauty. And what we try and do is instil these values into a modern car.

Where is Jaguar now with moving forward while still acknowledging past design cues? I don’t like the word “cues” because I think they tie you into very specific things which may or may not be relevant. A lot of designers talk about design language, and “this is what our cars will do,” and it’s called whatever it’s called. Jaguar design is based on two or three fundamental values. One is to have a very exciting proportion and profile. You may say, “well, every car company wants to do that,” but they don’t do it. The reason they don’t is that they don’t actually decide it’s very important to them. Other designers will take a set of hard points that are given by some other set of inputs and they work to those hard points. I challenge every millimetre, to get that perfect roof line, that perfect fender line. And that is part of Jaguar’s DNA and its values.

 

 
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Posted by on July 6, 2012 in Business, Design, Hobbies, Travel

 
 
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