Friday, November 26, 2010
A photo to remember our farewell lunch taken at Segafredo where we had our coffee and dessert. We all had identical orders: Coffee with Frozen Braso de Mercedes.
Monday, November 15, 2010
Friday, November 12, 2010
Friday, November 5, 2010
Thursday, November 4, 2010
I work in an organization where employees are of different nationalities. It's fun and interesting because it's not the usual workplace. Although English is the language used at work, the different accents of people make it very interesting if sometimes challenging.
A consultant from New Zealand once asked me, "Are you hippy today?" I replied that I was not a hippy. Then he said that he would like to take a picture with me because it was his last day. Ohhhh....I realized then he was asking if I was HAPPY that day.
Then there's the boss from mainland China who was asking me to change some data in an excel spreadsheet. He kept saying, "vanish it, vanish it." Huh? It took a while for me to figure it out. He wanted me to use the VALUE SHEET.
It's been especially challenging to take minutes of meetings. Hard enough that sometimes attendees have already discussed issues by email before the meeting and seem to continue the email discussion at the meeting, but to deal with the different accents (Indian, French, Australian, Italian, Singaporean, etc.) really drives me nuts.
It all just makes each day interesting.
Wednesday, November 3, 2010
1/2 kilo beef brisket cut into cubes
1 cup grated coconut, lightly toasted
1 cup thick coconut milk
3 pieces dried tamarind, sliced thinly
Salt and pepper to taste
2 pieces kaffir lime leaves
1 piece turmeric leaf
1 piece salam leaf
1 cup cooking oil
Blend the following into a paste:
1 medium onion
6 pieces large garlic cloves
1 teaspoon minced ginger
a handful candlenuts (I used almonds as candlenuts were not available)
1 piece shallot
Add these to the blended paste:
1 teaspoon coriander powder
1 teaspoon chili paste
2 teaspoon cumin powder
1/2 teaspoon turmeric poweder
Season beef cubes with salt and pepper and marinate for at least an hour.
Heat 1 cup cooking oil (in medium heat) in a large wok and fry the blended paste. Add the kaffir lime leaves, turmeric leaf and salam leaf and continue stirring until brown.
Add the sliced tamarind. Once the oil separates from the paste, add the marinated beef and cook in slow fire for 2 hours or until beef is tender. Stir once in a while and add a little water if the paste starts to dry up.
Add the grated coconut when the beef is almost tender and stir until well mixed. When the beef is tender, add the coconut milk. Mix well. Add salt and pepper to taste. Once oil starts to float on top, it is ready.
Serve with steamed rice.
This time my experiment worked out well. P said it was good and I brought leftovers to work to have my friends taste it and they liked it too.