Wedding: Searching the venue

After getting engaged for more than a year, we finally decided to tie the knot in 2014.

The first thing we did was to secure a venue on our desired date. Initially we wanted to have only an ROM ceremony with close friends and relatives so we planned to have it in a cafe that could cater for 100 pax. Out of 8 cafes I wrote to, only 3 replied with a “yes” and 2 didn’t respond after asking me what ROM was. However, those who responded could not fit in 100 pax and required a “rental fee” (frankly, we are intruding their business hours). On top of that, corkage fees are required per bottle and most charged a high price per pax for the buffet. The cost of having our ROM in a cafe was equivalent to having a wedding dinner at a Chinese restaurant.

So, we scrapped the idea and looked for an alternative – rent a bungalow.

Renting a bungalow for your ROM really takes up a lot of your time … and money. Although I found 2 caterers that provided reasonable pricing for the buffet, the furniture rental costed way too much. There are also other hidden costs such as transportation fees, waiter fees and off-peak hours fees. A lot of planning will be involved and working with different vendors can be a hassle.

We ditched the idea and agreed to have our ROM at the JPN office in July 2014, followed by lunch with a small group of friends and immediate family members. We also wanted a private event where we could exchange our wedding vows. How long did we take to decide on the venue? 1 day.

We paid our deposit today in order to confirm our date and we’re relieved! Now to move on to other things such as our preferred colour(s) for the wedding, bridesmaids’ dresses & groomsmen’s attires, wedding favours, photographer, MUA, invitation cards, etc.

Yup, we are really doing this! October 2014 is a year away but as we always say, time flies!


Finding my roots

I rarely cook Chinese dishes even though I live in a home where we have Chinese food everyday. My dad has tried teaching me, but I always fail in getting the flavour right. He remarked that it’s because I suppressed my “inner-cook skill*” due to my dependance on measured ingredients. I think it’s mainly because we have different taste buds :P

(*My dad always assumes that all Hainanese have innate cooking skills)

I will be moving into my new home in a few months time with my soon-to-be husband. My future husband is a typical Chinese who favours Chinese food over everything else and can’t live without chili. I can never understand his preference considering we have a lot of good non-ChineseAsian restaurants all over the Klang Valley but this guy will pick a bowl of fish head meehoon over a plate of spaghetti anytime.

So I figured that I need to learn some Chinese dishes, pronto. The first person I asked for help was of course, my dad.

For the basics, he taught me his own Hainanese Fried Meehoon recipe which was really easy to cook. His secret ingredients: oyster sauce and brown sugar.

He stood next to me giving me directions on what to pour into the wok but never gave me measurements – “just agak-agak (estimate) the sauces, then you need to taste it with a spoon. If it’s a little salty, has a light sweetness with a hint of peppery taste, you are on the right track.”

So after 10 minutes, here’s my Hainanese Fried Meehoon:

I sent the above picture to my fiancĂ© and he asked me, “Singapore Fried Meehoon?”

(-___- “)

Looking forward to recreate familiar dishes at home with my parents before I move out. Otherwise, there’s always Google ;)