Archive for the ‘uncategorized’ Category

It was just yesterday night, I was just blogging and surfing when I sat there pondering. I’ve been blogging for a year now, and just sitting here thinking of all that I have gone through.

Initially when I started this blog, it was actually meant for my two sons, who weren’t at home at that moment of time. Hubby and myself  just wanted to keep the boys up to date with happenings at home, and also show them  the nice Penang food that they were missing out.

So much have happened since I first visited Blogspot in June 2007. Looking back on the archives really put a wide smile on my face. When I first started, I was so new to this; pictures were too small, some images blurry, words were not justified, titles not named properly etc all silly mistakes that I have learned throughout the months.

Today, What2See is already one year old. A feeling just came over me to say thank you to so many people. Really appreciate all the support from everyone! Ultimately, my Hubby who is always there with his trusty DSLR!  Not forgetting my youngest son, ever ready with the  back-up camera and assist me in the blogging! (by the way he eats/drinks the most as well  :D)

5th July 2008 029

Big shoutout to my blogger friends as well! Firstly,  thanks Lingzie for your advice on watermarking. There was once when my blog posts were stolen, together with my images. Being a newbie, I sought for help and Lingzie was kind enough to teach me. Thank you my dear!


Also to CrizLai for creating the cute yellow blog  logo for me!  Really appreciate your sincerity, and will catch up with you real soon on our Genting trip!



I was excited to hear that there may be a blogger’s gathering as well, kudos to Lingzie and Penang Tua Pui for putting this in the works. Really can’t wait to see everyone in person too! Keep checking this blog for more updates, will put it up as soon as I get confirmed details. :D


Really proud about our Penang blogging community, who are really supportive of each other. All the rest of the Penang bloggers, whom I failed to mention in this post, you know who you are! Its only with your support that puts What2See where it is today.


I was surprised and very touched to received this beautiful friendship award from Sweet Jasmine. It was very thoughtful of her. I appreciate it very much.

Throughout my first year of blogging, I have made many friends along the way. With their support, I manage to get by and stay on . I would like to take this opportunity to share this award with my fellow bloggers…
Criz Lai…..New Kid On The Blog…..Durianberry…..Buzzingbee…..550ml Jar of Faith…..Little Inbox…..Gill Gill.


Turtle / Terrapin

   Posted by: CK Lam

Chinese believed that turtles have medical values when cooked with Chinese herbs to improve one’s health. Is it just a myth or is it true? These photos were taken in Pulau Tikus Market.

Most of this turtles end up in the cooking pot. One quite popular dish is the turtle soup ?? . It is a Chinese delicacy known for its rich herbal taste. The meat, skin and innards of the turtle are used in the soup.

This type of species is getting rare and vanishing each passing day. We should strongly save them from extinction by not consuming them. When I left the market, these turtles were not sold yet. Sad to say, they will be sold, slaughtered and cooked very soon ….what a shame!!!


Peking Arp @ Midlands Court Restaurant, Penang

   Posted by: CK Lam

The Midlands Court Restaurant located in One Stop Midlands is one of the popular chinese restaurant in Penang. Having dinner especially on a weekend can be quite difficult since it is a popular venue for wedding dinners.

The menu did not change much since our last visit and still offers a wide variety of dishes. We were recommended the Peking Duck and since it is quite rare that we eat it (especially for lunch), we all agreed.

Pieces of thin crispy skin is cut off from the duck and served on top of freshly deep fried prawn cracker. It is lay on a thin chinese pancake, garnish with carrot and cumber sticks with a dash of hoisin sauce.

We requested for the left over duck to be served as a dish itself. The pieces of meat is tender and tasted good with the cucumber pickles which is not too sour.

Fried rice with eggs, french beans and prawns with a sprinkle of small fish. The small fish enhances the taste of this dish.

Por choy soup with strips of chinese ham (fal tui). Chinese ham makes good soup stock.

This restaurant is pretty quiet during lunch hour with only a few tables being occupied. We get very attentive service. The restaurant is well kept and clean but I won’t say so for its exterior surroundings (the complex itself is not well maintained).

***The restaurant has since closed down.

Fancy eating delicious and tasty food? Then head over to Tasty Restaurant for fantastic roast meat – siu mei (??). This clean shoplot situated along Anson Road is right beside the coffeeshop selling the famous duck meat koay teow th’ng.
The chef cum owner who run this place has over 10 years of experience, hails from Ipoh. He also prepares other various dishes of savoury dumplings, Siu Lon Pau and porridge. Additional dishes are added to the menu on Sunday.
Our orders were pei pah arp, siew yok and siew pai kut (roast spare ribs). All the roast meat are tender, juicy and succulent. The minimum order for the pei pah arp is a quarter portion. This is reasonable unlike other stalls that only sells minimum of half a duck.

The three layer siew yok with crispy skin.

The roast spare ribs (which are rarely sold in Penang) were very tasty and tender enough to be removed from the bone easily. We had the dried noodle which is very springy and tasted good with bit of oil (pork lard) and sauce.

A bamboo basket of steaming hot Siu Lon Pau is best eaten with strips of ginger dipped in vinegar. You get to eat it here at a fraction of a price compare to some outlets.

Highly recommended is this refreshing cold dessert – Iced Mango Sago. The mango is blended with crushed ice and served with chunky pieces of mango and generous amount of sago. The sweetness was just right. There are also other desserts of soya bean and yee mai foo chok.

This is an ideal place to be for those who wishes to have a full meal, snack or just a dessert. Surprisingly this outlet is Wifi enabled. Glad to have found this place and definitely will drop by for more.


Hard Boiled Eggs…cooking tips

   Posted by: CK Lam

Cooking hard boiled eggs can be a hastle because you have to kor hui (jaga api) or kor chui (jaga air). My dear friend, KS was so kind to share this method of cooking the eggs whereby you don’t have to worry whether they are over-cooked or under-cooked.

1) Place two pieces of tissue papers inside the rice cooker and sprinkle them with water.

2) Put in the eggs.

3) Close the lid and press “Cook” button.

4) Wait till the button jumps up. When it does, TURN OFF THE ELECTRICITY POWER. Do not leave them too long inside the rice cooker after cooked …only do so if you prefer a harder egg yolk.

5) The eggs are ready.

The speed is faster than using ordinary boiling method. This is because the water sprinkled will turn into steam and compressed inside the rice cooker to cook the eggs. You can peel the egg shells off very easily. The egg yolks will turn out just nice, not too dry. And the best part is -you don’t have to do any washing nor cleaning at all.

This is the first time we step into Sri Ananda Bahwan Restaurant located at Penang Street. We found that their cooking uses a lot of spices and chilies to bring out the flavour of their dishes. Their curries are not as spicy and hot as those of the Mamak and the Malays.

I had the banana leaf rice which was served on a banana leaf. I chose the mutton curry to go with the rice. The waiter laid the rice and 3 side servings of vegetable, beans and chutney (pickles) on the leaf. He top it up with two pieces of pampadum (crackers). Most of the customers ate the rice with their hands.

My hubby had the onion thosai, made of rice and lentil that comes with a bowl of white creamy sauce. It was tasty but we can’t figure out what ingredients was used to make it.


These pieces of idly (steamed rice patties) caught my hubby attention and he ate one of them which can be dip into any gravy of your choice. Tasted a bit sourish.

This restaurant have a wide varieties of desserts – sweet and savoury.

The tiny “apple” cookies was so cute and looks so real that I could not resist buying some and on top of that, some chocolate almond cakes too.


Penang Free School

   Posted by: CK Lam

PFS or Penang Free School is the oldest school in this region and was founded in 1816. Both of my sons are Old Free.

Lately, the Education Ministry of Malaysia had awarded cluster school status to several schools in the country and PFS happens to be one of them. The cluster school concept is aimed at spurring outstanding schools to achieve world-class standards. Schools have more independence in choosing its teachers (can hire the top teachers) and students (select good students). It is also capable of raising additional funds and also giving additional pay increase for their teachers. They are allow to explore different methods and assessment and use different curriculum.
The selected cluster school principals have to undergo two months training programme at King’s College, University of London. On the other hand, teachers will be trained as examiners and the know-how in the process of marking examination papers to be on par with the international standard.
Below are some photographs of the Grand Old Lady taken during our Malaysia 50th Merdeka Day.

The School Band room.
More updates on Penang Free School can be view at and the school official

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