About a certain GoT episode that is pretty much the best

The most satisfying episode, really.
I mean of course, this whole Season 6, all of us Smug Ones were in uncharted territories; and up til Episode 9 there has been so many awful moments vs good scenes (the much deserved roasting of Vaes Dothrak, Arya's arc finally moving forward, Tyrion in Meereen, though Jon Snow being resurrected doesn't really count imho, since we know he would come back from that, but..) and frankly watching The Battle of The Bastards I was a bit swayed to think maybe and just maybe Jon might bit the bullet arrow or being trampled to far too many pieces beyond divine help. It certainly was a gripping battle well done alright.

In a season where they did such a fine job in getting Bran and Hodor's bit so well played out; especially Hold The Door, which was such an awesome curve ball; and thus highlighting one of the most devastating death scene ever, not just this year; but certainly ranks so darn high in pulling at the emotions bit.*mental note to list awesome movie/show deaths*
I mean, yes this is Game Of Thrones where beloved characters die, often senseless deaths as pertaining to the novels and some not; of course eventually in my case I'll try to not get emotionally attached to most characters; because they die eventually; but Hodor. Oh, hold the door. Masterstroke.

We were in for a treat in Episode 9, DRAGONS! Finally! (conveniently forgotten about this early a scene, thanks to the.most.satisfying.death.ever.for.a.villain.
To be fair, both Joffrey B meeting the poison chalice was satisfying. It certainly was a nice feel to it in the books, and seeing it then in the previous few seasons was well in the way it was satisfying when (imho) equaled in The Walking Dead's Governor met his end. To me, the fire-show by Daenarys a couple of episodes back for the bunch of Dothrak d!cks was pretty high on the list too.
Given that this is something we Smug Ones haven't read yet, it simply adds to the much-wowness.
And then, Ramsay Bolton. Yes. Finally dammit.
From the start of the battle to the end of poor Rickon, to the wonderfully shot cavalry charges, and the dire situation of being surrounded, right up to Wun Wun (probably redefing BFG as Big F#*king Giant)single-handedly 'man'handled the gate, and Jon throwing Longclaw and showed us his shield prowess and arm-eye&legs coordination (Jon, you fantastic fish you) and the bashing and bashing bashing bashing, and Sansa with her prisoner as icing & cherry on top for this gratifying and much deserved episode. Sweet justice.

Though there might be jarring misses in the form of Asha/Yarra & Theon's sudden & convenient teleportation to Meereen (perhaps GoT is getting closer to source material's style of mixed timeline?) and the battle producing a top-class archer in Ramsay (given that both medium didn't show Ramsay being so, but figured with him raiding Winterfell moons ago must put him in some mega-cunning pedigree of commander, and perhaps he just is talented with the bow) but hey, in my books this still almost definitely and certainly deserves the much-backed vote as TV's best episode ever.

Come on Monday, bring on the season finale...and I suspect Mr. Martin should be releasing Book 6 soon enough the big tease.

you know nothing Jon Snow 

Wait a minute. Where is Ghost mmaboy?

Frankie The Fish in Kevin's Stuffed Chili Fish in Banana Leaf & Kalamansi

Hmm, not much from Dad on tonight's dinner. I know I got his type of rice (soft & sticky rather than our preferred fluffy pieces) and I finally did FISH for them, well yeah, the previous few months back I did a type of pan-seared fish though that doesn't count since there ain't rice around to go with it.
It must be a wee bit spicy for their current palate, but he was surprised with the tofu under them eggs I suppose. Mum loved the fish (yay!) but then again, it could've been because they haven't been getting fish anyway and suddenly the surprise dish tonight is fish, and a pretty friggin' fresh plump handsome fishy adds the brownie points. A handsome looking fish like this guy:

"D'ya think I'm sexy?" ~ Frankie The Fish

Kevin's Stuffed Chili Fish in Banana Leaf and Kalamansi
Chili Marinade
some Chili; Paste or Ground
2 nos Kaffir Lime Leaf: julienned
2 nos Kalamansi; juiced

Method
1. Clean fish, slice length-wise incision to either side along the bone
2. Lightly rub salt the fish, and insert the chili marinade onto the fish
3. Slide the fish onto oiled fry-pan over medium heat
4. 3-4 minutes each side (or the skin looks good) and turn the first side again but cook it on top of a banana leaf. Cover for 1-2 minutes. Repeat the other side
5. By now the wafts of banana leaf smoke should greet you so it is time to plate and serve.

I have no idea what exactly is this type of fish. At least in English or Malay name. Tenggiri, I suppose? In local Hokkien, it goes by "Ngeh Buey" I suppose it might've translated roughly to Erected Tail lmao. Maybe.

Anyway, I complemented tonight's fare with Steamed Egg Pork Tofu & Fried "Heavenly 4 Kings" Substituted-With-Red-Prince-Because-Of-Bottle-King-Serving-Suspension.

ravenous & hunger-induced shakiness to snap such a badly framed shot

Gah, this takes forever to upload.

Okay I am justifying not to edit these pics before-hand. 

Guess I might as well watch Finn & Glenn Rhee in Voltron : Legendary Defender instead. 

Mijn Vader

2 days post Father's Day post. I suppose I was basking in the modest praises heaped upon my little project for the church rather than being too caught up with cumbersome rest from the late nights of Euro 2016 (since I didn't exactly watch every single match anyway) but I suppose I spent a wee few minutes on yesterday's much-deserved episode of Game Of Thrones (S06E09) and its aftermath of re-watching that friggin' awesome Battle of the Bastards.

Anyhow, my Dad.
These 5-6 months back home (and the 3 nights or so last year with just me and him in the hospital) I suppose we've having a definitive father and son moment, and I've gotten to know him better. In the past it was as normal as a plant to soil (not as a plant and its' branches/or fruits as a much normal and verbal family) as my Dad is pretty much an old fashioned China-man (incidently since he is actually a first generation Malaysian, and his father was those typical hard-earning no-nonsense silent and devoid of showing love -type of fathers. (I reckon it should be that way in the past, not everyone is as charismatic in openly declaring your 'i-love-you-son's then)
In his life's journey, with him being a pastor about 2 decades ago; he has been gradually changing for the better although I suppose that genetic code is pretty embedded (and I could bet my bottom ringgit, as mess-upped I am, that few lines of fatherly coding should still find its way in me too) in him that we don't get it in words. Not that it matter though, we know he loves us and we know he accepts us (better) for what we are.

I couldn't bring myself to say it too. It is never easy. I practically hid my feelings and I must've mumbled my 'HappyFathersDay' when my montage video ended. And I detected a much-late response when his old/ younger days picture showed up. Even then, I couldn't balls-up to ask someone to take a picture of us both. (coincidentally, as I sifted through all those photographs, there were practically zero of Father & grownup Son 1 or 2) Of course it took me down memory lane 2 rounds in 2 months in compiling Heidi's montage and this; on some pictures of vague memory, some of unknown discovery of things were in the past before I came around, and a few gems that I certainly am too young to remember.

should I crop this pic of Dad & Prune Face as my profile pic?

[url for the video]

took longer than I thought, better be off to do tonight's dinner first.

2016 Father's Day @ Taiping Baptist Church

Our Euro 2016

Mom could walk better, now.
Started to use the walker lesser and lesser, today was perhaps maybe 2-3 short instances she was with aid, and she did a round in the garden so I guess it's a win, and it is a fried noodles (and fried rice for the night) day indeed; I suppose today is good, and now I've a 15-mins window to blog before tucking her to bed and heading to the mamak in time for the kickoff.

I am looking forward to my first Euro '16 match; I know I know, this is Match Day Number I-Don't-Know but I've periodically kept in tune to the scores whenever I could these few days. What with looking after Mum, fretting over what to cook, and reading King's IT (yeah, I realize I never did got around to reading it) and with the ungodly-hour I reckon I wouldn't be catching that many live games this round. I suppose with this being the first footy major event since Heidi's gone, both my brother and I, we weren't that fired up for it. In the past we were pretty mad-ferrit indeed, I mean, she was the one that'll do the prep work and stuff (trivias, who's who, match schedule posters from the kopitiams, etc) and we'd just pop by the house for the game.

Anyhow, I'm leaving 2 pieces of article (or was it tweets) that I saved off from England's first game the other day; cause it is just dead funny.
Can't credit the sources though, can't remember where I read those from.

"And then there is the England captain Wayne Rooney. If ever there was a set of team-mates who could actually stop him from trying to do too many jobs at once and royally mess them all up, it's his current England ones. He'll have energy in abundance around him and a tidy, no-nonsense operator behind him in Eric Dier. He shouldn't have to clomp around all over the shop trying to put out fires. If he sets himself a limit of crossfield balls and simplifies his passing game he has the ability to stitch things together in midfield perfectly well. But then he may just hear the first whistle, sniff the night air, howl at the moon and go mad."

and the absolute gem after the game:
81 min : The decision to put (Harry) Kane on corners does seem a bit like an ageing guitar band doing a synth album to try to make themselves look cool when they should just stick with guitars. Pretty much summarizes the last wasted decade for Radiohead," writes Liam Murray. How dare you Liam. England are controlling the game well enough since the goal.....Kane is fouled by Glushakov. Kane to take the free-kick. Dier wanders over and whispers something to him. Presumably " I should be taking this. You're not fucking Gareth Bale"

the wonders.

Braised Pork in Dark Soy @ Tau Ewe Bak

 Going back to my roots I reckon. For the life of me, I must've gotten it jot down somewhere, but I suppose I must've lost it in my many moving & relocation (both hasty and planned)

I tend to think I know how to make it, at least in theory although I'm not blessed with great memory (notwithstanding various useless or pointless ones) but I am sure I didn't make it even once.

So anyway into our 3rd (or was it the 4th?) week ever since Mom's fall, I kinda overheard M & D talking about getting pork this morning and how long it was since they had Tau Ewe Bak and bringin sexy bak and its' traditional side dish of Pickled Radish, so that's it, my creations are put on hold as today's dishes are for them.

Tau Ewe Bak has no ewe of course, and is readily available in most mix rice stalls, although it is annoying to find decent ones anywhere to be honest. Typically made with fatty cuts as oh-my-goodness-the-fat-THE-FAT is the main reason peepur scoops this one-potter anyway, but of course I suppose it could be made with just any cuts of your fancy and health choice; but today Dad got suggestive-sold a nice piece of leg, perhaps he forgot/confused with Mom's instructions (which is typically norm, especially everyone) and lo' since I groggily rolled off the bed with a mission at the most opportune time of 10:30, no yegs eggs today, but its alright, had a half-assed plan to switch this single dish to 2 dish for the day.

no garnish at the moment @ smells too darn good too appetizing

Tau Ewe Bak / Braised Pork in Dark Soy, with dried mushrooms, fried tofu & beancurd skin

Ingredients

0.8-1.0	Kg	Pork	Cut bite-sized
1	Cup	Dried Mushroom	Pre-soak; cut if desired, with or without stem is fine
		Bean Curd Skin	Pre-soak; 3-4 sheets should be fine close to equal amount to mushrooms
2	Pcs	Tofu	Fried; or fresh tofu; quartered or larger if desired
2-4	Pcs	Eggs	Hard-boiled; whole. Halve when serving
4	Clove	Garlic	Minced/Mashed or Hulk-Smashed
1	Inch	Ginger	Young; minced
		Water	As required, much much later, 1-2 cups
3	Tbsp	Dark Soy Sauce
2	Tbsp	Light Soy Sauce
1	Tbsp	Fish Sauce & Rice Wine	Optional
1	Tbsp	Sugar	Brown
1	Tsp	Five Spice
A few	Dash	Sesame Oil

Method

1. Soak Mushrooms and Bean Curd Skin. Double soak skins if needed. If not adding Yegs, proceed to (2)

A) hard boil Yegs, discard shells.

2. Assemble Pork cuts, Garlic, Ginger, Dark Soy, Light Soy, Rice Wine & Sugar in a claypot (or any pot) on low heat.
3. Mix well and simmer.
4. Gradually add Mushrooms & Curd Skin to marry flavors. Tofu and Eggs could go in much later, although not necessarily.
5. Be mindful of the liquid not drying out; add Water when needed, preferably when all ingredients were in. Keep in mind the consistency shouldn't be too light.
6. Add Fish Sauce, Five Spice & Sesame Oil for taste. Leave to simmer

Prep Time : 20 mins

Cook : at least 30 mins

Technically, I find myself having loads of time when preparing this one-potter, (yeah, it was since my fried tofu was made last night, it must've looked too good nobody touched it, or the other dishes were too awesome) so I did a side pickle and prepped the next dish, while looking at the only working stove slowly braising and giving it a loving finish.

Pickled Radish

I suppose this is just too simple to really put it in a recipe? Ok, in point:

• Radish; Thinly Sliced (my mistake of hand-cutting it, should've just mandolin-ed the whole thing, but hey I got time
• Salt rinse the slices of radish, discard water
• Cover with a decent amount of rice vinegar/ or apple cider vinegar if ya fancy
• Adjust a good scoop of brown sugar
• Cover and turn and the whole skippy version of quick-pickling and refrigerate
• Pick / Slotted Spoon off for plating, sans pickle juice, serve with toasted sesame seeds, and maybe a lovely drizzle of balsamic vinegar for color (nah, the pics plain, since I've misplaced my coveted bottle of balsamic somewhere oh-the-horror)

must be shaking from hunger cant get a single focus in 5 pics

the Salty & the Sour, in synergy with the Sweet & the hint Savory.

So there you have it, this combo is traditional; even though for my young (ehem) life I can’t recall having this combination in the past, but perhaps I did.

I just need 45 mins to actually blog about this offline, there goes my reason of not to blog about these 3-4 weeks, I've procrastinated on forgoing any videos and just making a collage of the few pics and in a single summarizing post with/out recipes (as if my memory could serve that many MBs lol)