Gangnam Nunchaku Style by Pete, Kids and Spiderman

 

 

Finally finished editing this video after much fiddling with Windows Movie Maker! My little five year old loves PSY Gangnam Style music video and I wanted to make this parody video with my family in it so that they can remember all the good times we had together.

My daughter took most of the videos with my youngest son as the main star or you can say......Spiderman....., correction....Spiderboy! Michael Jackson pun ada (also got) lorrr.... LOL!

 

Ok, ok, ok, I know that some of you might have been tired of hearing too much Gangnam Style music but I guess no harm to hear it one more time with Pete and kids in it (Published at my Youtube Account, Peteformation L)! Turn on your speaker!

 

Enter the Gangnam Nunchaku Style with Pete's Family!

 

Boy, I sure looks old liao.........ha ha ha!

PS : Thanks to PSY, YG Entertainment for producing such a catchy song.

 

Plain Fried Lean Pork with Leeks

Whenever I watch Western cooking show, I am always amazed how simple the chef marinade the steak they are cooking. Most of the time they just use pepper and salt. Actually, this simple marinade maintain the natural flavours of meat and is real tasty if you cook it right. The addition of various sauces enhances these flavours more.

I tried cooking lean pork with just pepper and salt. Since I wanted to char the meat a little, I used non-stick wok with no oil. I added leeks and onion so that I do not have to cook another vegetable dish. Anyway, leeks always taste good with pork.

Here is my Plain Fired Lean Pork with Leeks recipe......

Ingredients
Pork, 500gms, cut into thin slices
Pepper, to taste
Salt to taste
Leeks, 3 stalks, wash throughly and cut onto desired length
Onion, 1 pc, cut into thin slices
Garlic, 3 cloves, smashed

Marinade pork with salt and pepper. Heat up non-stick wok and put in the marinated pork. Fry at medium heat until they are slightly burned. Add in the onions and fry until they are slightly brown. Throw in the leeks. Stir fry for a short while. Serve while still hot.

Note : You can make some sauce to go with this dish which is rather dry.

PS : If you want a tastier dish, use pork belly with a layer of fat on it........mmmm, nice!

Deep Fried Ikan Selar Kuning (Gold Banded Scad) with Turmeric Recipe

I have posted quite a few recipes on Ikan Selar Kuning (Gold/Yellow Banded Scad Fish). This is one of my favourite fish and I would buy them whenever I come across this fish at the wet market.

This recipe is rather simple but frying the marinated is a little messy. In order to avoid the hot oil from splattering all over the places, I covered my wok with a lid and open it a little from time to time to allow the water vapour to come out.

I fried the Kunyit Selar Kuning fish till crispy and they are good to eat till the bones.......LOL! All crunchy!.....

Ingredients
Ikan Selar Kuning. 15 pcs
Kunyit (Turmeric), 1 tablespoon
Lemon Juice or Lime Juice, 1 tablespoons
Salt to taste

Marinade the fish with all the ingredients and leave it for 20 minutes. Heat up oil for deep frying and then fry the fish till they are crispy.
Serve while still hot. Sure taste good with Nasi Lemak!

Hickory Cheese Baked Prawns with Broccoli

Actually I was rushing to cook dinner when I prepared this dish. I had a container full of 'butterflied' prawn in my fridge and the fastest way to cook them is to throw them into the oven. I added in some brocolli and Tomato to this dish, so that I do not have to cook any extra green vegetables. he he he, All in one! LOL!

This is a real easy dish to prepare. Here is my Hickory Cheese Baked Prawns with Broccoli recipe.

Ingredients
Prawns, 500 gms (butterflied)
Garlic, 3 cloves, chopped finely
Hickory barbecue sauce, 3 table spoons
Cheese, 2 pcs or 3 table spoons if you use shredded mozarella
Light Soya sauce, 1 table spoon
Pepper, a dash
Tomato, 2 pcs, cut off the top portion

Arrange the prawns, broccoli and tomato in a baking tray. Add pepper, light soya sauce garlic. Sprinkle the cheese evenly on the top and pour the hickory bbq sauce on the cheese. Bake the prawns in a preheated oven at 200 Deg C for 20 minutes or until they are cooked. Serve while still hot.

Curry Prawns with Cabbage and Long Beans Recipe

Prawns curry is my all time favourite. The natural sweetness and flavour of prawns blend really well with curry spices. I left the prawn shell intact because they are packed with flavours.

Since, I have some leftover cabbage, I throw them into the prawn curry as well. Long bean is a must for my seafood curry because my wife love it very much! In order to reduce the spiciness of the premixed curry spices, I add a tablespoon of serbuk ketumbar (coriander powder) to the curry. My little 5 year old loves curry but it must not be too spicy or else he won't take it.

Here is my Curry Prawns and Long Beans Recipe.....

Ingredients

Prawns, medium size, 500 gms

Onions, 2 pcs. blended

Garlic, 5 cloves, blended

Ginger, 1 small piece, blended with garlic and onions

Lemon grass, 1 pc, blended with onions, garlic, ginger

Curry powder, 3 tablespoons, mix with water into a paste

Coriander powder, 1 tablespoons, mix with curry paste

Curry leaves, 3 stalks (optional)

Cabbage, 4 to 5 leaves or more

Long Beans, 5 pcs, cut into 1 " length

Coconut milk or cream, 1 cup

Salt to taste

Lemon juice, 1 tablespoon

Heat up wok and put in around 4 tablespoons of vegetable oil. Saute blended onions, garlic, ginger and lemon grass until fragrant. Add in the curry and coriander paste. Fry for a short while and add in the curry leaves. Throw in the long beans and cabbage. Add coconut milk and bring to a boil. It the mixture is too thick, add in some water. Put in the prawns, salt to taste and lemon juice. Cook for a short while because prawns cooked easily and they will remain tender when not overcooked. Your "Curry Prawns with Cabbage and Long Beans" dish is ready!

Malaysian First Olympic Gold in Badminton?

Datuk Lee Chong Wei played a good game against Lin Dan in the London 2012 Olympics badminton finals. But Lin Dan managed to deny us our first gold medal for the Olympics games.

Now many Malaysians are wondering, which one of our badminton players will continue the fight for Malaysia's first Olympic gold medal when Chong Wei retires?

Jeng Jeng Jeng.......enter Peteformation Junior......our future National badminton player and future Olympics gold medalist..............lol!

.......joining junior badminton coaching soon..........

Final Result Lee Chong Wei vs Lin Dan, 2012 London Olympic Badminton

The latest result of Lee Chong Wei vs Lin Dan, London 2012 Olympics badminton finals!

The 2012 London Olympics men singles finals was an interesting match. Both Lee Chong Wei and Lin Dan fought tooth and nail for the gold medal. It was a very close match and they chased each other points by points. Chong Wei won the first match but Lin Dan caught up with him on the second one. In the final match, Lin Dan played well and Chong Wei made many mistakes in the begining. Anyway, after changing court during the 3rd half game rest, Chong Wei managed to catch up to collect some points to lead!  However, Lin Dan managed to catch up and won the match. There goes our hope for our first Olympics gold. So sad! So close, yet so far!

Anyway, Datuk Lee Chong Wei played very well! All my respect to him!

Lee Chong Wei vs Lin Dan 2012 Olympics Final, On Which TV or Media Channel?

Well, this is not a  food post from me but like all Malaysians, I am equally excited about the final badminton match between Datuk Lee Chong Wei against Lin Dan at the London 2012 Olympics. The Malaysian time for the match would be at 8 o'clock tonight (5th August 2012). If Chong Wei wins tonight, he will be the first Malaysian to deliver an Olympic goal for our country!

Wanna know which tv channels are showing this final match?

 Well, you can watch this Olympic badminton finals smackdown between Datuk Lee Chong Wei vs Lin Dan on these TV or Media channels,

1) Astro - EO 10 SD (829) and EO 10 HD (849)
2) Maybe on RTM TV1
3) If you are on the go, you can log into Official Olympic Youtube Channel at this link (http://www.youtube.com/user/olympic)

Yay!, go go for it Datuk Lee!

Cheers!

Roast Hickory Barbecue Sauce Pork Ribs Recipe



One thing that I still missed from my visit to Erie Pennsylvania  a long time ago  is the barbecued baby back ribs that was served by the restaurant in the hotel that I stayed in. The butcher at Kepong Baru Wet Market offered me this nice rack of ribs and I bought it immediately. At home, I decided to slow roast the pork ribs until they turn tender. I did not prepare any marinade but I just used hickory barbecue sauce bought off the shelf from a local hypermarket. The end result.......a tender and juicy hickory roasted pork ribs....mmmmm, delicious!

Ingredients

Pork ribs, 1 rack

Hickory Barbecue Sauce, enough to marinade the ribs

Salt to taste

Pepper to taste

Bay Leaf, 2 pieces, crushed

Rub the pork ribs with the all the ingredients. Leave the pork ribs aside. Preheat oven to 120 Deg C for around 3 minutes. Put in the marinated pork ribs and roast for 2 hours. Check the roast from time to time, to ensure that the ribs are not burned. Rub the pork ribs with more hickory barbecue sauce after 1 hour 45 minutes of roasting.and continue to roast for another 15 minutes. Let the ribs rest for 10 minutes before serving.



My Daughter's Cooking Adventure 1

My 12 years old daughter loves cooking and her favourite dish is fried eggs. Like me, she would experiment with many ways to cook eggs. I do not want her to eat eggs too often but she would quickly fry some eggs  whenever I am not around so that she can have them for dinner. She secretly cooked up fried long beans and onion fried eggs without my knowledge today.  I only realised that the dishes were ready when I smelled something nice.

Anyway, I wanted her to learn to cook other dishes, so I let her cook curry chicken and fried roti Peteformation style under my supervision. Ok, tasted quite good for a 1st timer! LOL!

Ahhhh, my little 5 years old son could not resist taking a piece of fried roti to eat with the curry chicken that my daughter cooked. See the photo below.......

Now, I can relax liao!.........no need to cook so often.....ha ha ha!

Healing Pork Bones Soup with Lingzhi Mushroom Recipe

Lingzhi (Ganoderma lucidum, 靈芝) is well known for its' healing properties. Lingzhi have ganoderic acid that have steriod liked molecular structure.  It can help to prevent senility and improve mental strength. I managed to get hold of some dried Lingzhi mushroom slices and used them as one of the ingredients in my Chinese Herbal Soup Recipe. Lingzhi is bitter, so I only added 2 slices into my medium size pot of soup. In order to reduce the bitterness in the soup, I throw in 2 pieces of Chinese Licorice (Kan chou) and some dried longan. Kan Chou is good for preventing cold, flu, tooth decay and gum diseases.

Here is my Healing Pork Bone Soup with Lingzhi Mushroom Recipe.

Ingredients
Pork Bones, 5 pcs
Lingzi, 2 slices
Ang Cho (Chinese Red Dates), 8 pcs
Dried Longan 8 pcs
Kei Chi (Wolfberries), 1 tablespoon
Kan Chou (Chinese licorice root), 2 slices
Salt to taste

Pour around 7 bowls of water into a pot. Bring to a boil and add in the pork bones. Throw in the rest of the ingredients and boil for around 1 hour. Add salt to taste. Add more water if the level drops significantly. Bring to a boil again and turn off the heat. Serve while still hot.

Penang Fried Kuih Kark (Radish cake) Recipe

I tried out this fried Penang kuih kark (radish cake, loh bak koh) recipe wihout using Borax water (air abu, kan sui, alkaline), which is not good for people with weak digestive system. Air Abu is supposed to make the texture of kuih kark more 'springy'. However, since I cooked this as breakfast for my eldest son before he leaved home for school, early in the morning, I wanted something simple as possible or 'with a shortcut procedure'.
Actually, steam the rice cake at night and put them in the fridge overnight so that it has a more solid texture and not so sticky. It also cut down the time I needed to prepare this dish in the morning.

Here is my kuih kark recipe

Ingredients
FOR RICE CAKE
Rice Flour, 2 cups
Corn Flour, 3 tablespoons
Water, 4 cups
Salt to taste

FOR FRYING THE RICE CAKE
Taugeh (beansprout), 1 bowl
Salted Radish (Chai Poh), 2 tablespoons
Garlic, 5 cloves, chopped finely
Chilly paste, 1 table spoon (optional)
Dark soya sauce, 1 tablespoon
Light soya sauce, 2 tablespoon
Pepper, to taste
Eggs, 2 pcs
Vegetable oil, 2 tablespoon
Salt to taste

Mix all the rice cake ingredients and steam in high heat for 20 to 30 minutes. Let the rice cake cool down preferably overnight. Cut the rice cake into small cubes. Heat up wok and put in the vegetable oil. Saute garlic and chai poh until fragrant. (Be careful, chai poh can really 'jump' out from the wok when hot!). Put the the rice cake cubes. Pour in the dark soya sauce and light soya sauce. Fry until the dark soya sauce coat the rice cake evenly. Put in the chilli paste.  Add a little more oil and put in the eggs. Add pepper and a little light soya sauce. Fry until the eggs are cooked and then add in the taugeh (beansprouts). All salt to taste. Serve while still hot.

Simple Fried Luncheon Meat with Potato and Carrot Recipe

Actually I rarely cook processed food for my family lunch or dinner meal. However, I was running a little late from work and have to cook up something fast for dinner. Therefore, I just open a can of luncheon meat,  fried them with potato and carrot. I used US Russet potato which soften easily compared to other types of potatoes.
My kids love this dish very much!

Here is my Quickie Fried Luncheon Meat with Potato and Carrot Recipe.

Ingredients
Luncheon Meat, 1 can, cut into bite sizes
Garlic, 3 cloves, chopped finely
US Russet Potato, 2 pcs, cut into small cubes
Carrot, 1 pc, cut into small cubes
Pepper, to taste

Heat up wok and put in a little vegetable oil. Put in the garlic and stir fry until they are slightly golden brown. Add in the potatoes. Fry until they are well cooked and soft. Throw in the carrot and luncheon meat. Add a dash of pepper. Fry the mixture for a short while. Dish up and serve while still hot! Taste real good with steamed rice.

Sour Basil Pork Ribs Soup Recipe

This soup is almost similar to Thai Tomyam in taste. However the addition of basil leaves and lengkuas (galangal) brought out a totatlly new mix of flavours. I trust those who loves sourish soup would love it very much.

I boiled the pork ribs until they are very tender. It is good to eat them with soya sauce in cili padi (bird eye chillies). Yummmm, can eat extra bowl of rice! LOL!

Ingredients
Pork ribs chunks, 5 pcs
Onions, 1 pc, cut into four
Tomato, 1 pc, cut into four
Basil leaves, from 5 stalks
Galangal, 1" in length, remove skin and smashed
Bay Leaves, 1 pc
Tamarind juice, from 1 table spoon of tamarind
Bird Eye chily, 3 pcs, smashed (or desired amount)
Serai (lemon grass), 2 pcs, smashed
Kaffir Lime Leaves, 5 pcs
Salt to taste
Sugar to taste
Nampla (fish sauce), 1 teaspoon

Put around 7 bowls of water in pot (or more). Bring to a boil and add in the pork ribs. Throw in all the ingredients and boil until the ribs are tender. Add salt and sugar to taste. Serve with white rice. Good to eat this soup with a meat dish!

Kacang Koro

These are called Kacang Koro (Koro Nuts). I bought it on my recent trip to an island in Asia. Guess where I flew off to?

Baby Back Ribs with Sezchuan Peppercorns (Fah Chiew) Recipe

I managed to get hold of some sezchuan (sichuan) peppercorn from a Chinese medicine shop near my place. Sezchuan peppercorn is widely used in Chinese, Nepalese, Tibetan and Bhutanese cooking. It has a strong unique aroma and spicy as well. This characteristic made Sichuan peppercorn an ideal ingredient for bbq or grilled meat.

I decided to use this aromatic spice for my baby back ribs recipe.

Ingredients
Baby Back Ribs, 1 cut
Sechuan peppercorns, 1 teaspoon
Light soya sauce, 1 table spoon
Five spice powder, 1/2 teaspoon
Garlic, 3 pips, chopped finely or used whole
Plum sauce or tomato sauce, 1 table spoon
Salt to taste

Rub the baby back ribs with all the seasoning. Wrap the ribs in aluminium foil and bake it in a preheated oven at 200 Deg C for 1 hour. Let the ribs rest for a while to seal in the juices. You can rub some honey on the ribs to balance off the spiciness from the fah chiew. Cut the ribs and pour the leftover gravy over it. Serve while still hot!

Baked Slipper Lobster with Cheese Recipe (Asian Fusion Style)

I found a fish monger selling slipper lobster (aka shovelnose, bugs, flipjack...) at the Kepong Baru wet market recently and quickly bought some. I have eaten this type of lobster in restaurants but they are new to my kids, so I wanted them to try it. My youngest son said that they looked like the monsters from Ultraman series! LOL!

Anyway, slipper lobsters look like true lobster or spiny lobster except that the head is flat. It is not so commercially valuable as spiny lobster. However, the meat texture in the tail is similar to true lobster.

I didn't cook them during the weekend but did so during the weekdays. Since, I was back home late from work, I did not work up a fancy recipe for these lobsters. I wanted something simple like Lobster Termidor minus the bechamel sauce, taragon, wine and mustard. So, I just used whatever stuff I had in my kitchen to bake the lobster with. I added a little curry powder, which goes along well with the cheese.

Here is my baked slipper lobster with cheese recipe.

Ingredients

Slipper lobster, 3, cut into half

Garlic, 3 cloves, chopped finely

Tomato sauce, 2 tablespoons

Pepper, to taste

Cheese, Parmesan, desired amount (I used cheddar cheese)

Light soya sauce, 1 teaspoon

Butter, 1 tablespoon

Curry powder, 1/4 teaspoon or a dash

Olive oil, 1 teaspoon (or  any vegetable oil)

Mix cheese, light soya sauce, tomato sauce, pepper, butter, olive oil, curry powder and garlic together. Spread the mixture evenly on the lobster meat and cavities. Bake the lobster in a preheated oven at 200 Deg C for 20 to 30 minutes or until they turned red.

Serve while still hot!

Final verdict.....everyone loves it!

My Little Spider Boy

I had my Spider Boy suit on......., time to fight crime?

Opps, late at night liao! Mummy said that I am now allowed to crawl up walls outside my house to fight crime!
Ceh.....forced to brush teeth! Time for bed......

Jeng jeng jeng..........enter my little Spidey toothbrush holder and Kung Fu Panda Toothbrush! Gonna fight crime in slumberland with my little Giraffe sidekick!.....good night, sweet dreams!ha ha ha!

Labuan Tok Tok Mee (Noodles) Recipe

After tasting the flavouful Labuan Tok Tok Mee, I cook up a similar one at home using the dried mee cap udang (dried prawn brand noodle) that I bought from the mini market there. The dried noodles might looked like normal instant noodle to you, but it is actually very tasty and full of flavours.

The original Labuan Tok Tok Mee has a rich prawn and meat based broth. However, at home I just used whatever I have in my fridge to make the broth. The final result was quite good and my kids gobbled up all the noodles in a jiffy! LOL!

Ingredients

Labuan Mi Cap Udang, Soak in water to soften or blanched briefly in boiling water

Prawns, 5 medium

Meat balls, 5 pcs

Crab Stick, 5 pcs

Meat, 100 gms

Carrot, cut into slices (optional)

Corn flour with water mixture

Salt to taste

Coat the noodles with a little dark soya sauce and fry them in a very hot wok. Put the noodle aside. Pour around 7 rice bowls of water in a pot and bring to a boil. Add meat, prawns, carrot and crab stick. Bring to a boil and add corn flour to thicken the soup. Add salt to taste. Pour the soup over the fried mee cap udang. Garnish with spring onions and serve.

PS : The dried noodles are produced by

Delig Sdn Bhd Mi Cap Udang (Halal)

Lot 12, Panampang, Kota Kinabalu, 88300, Sabah, Malaysia

Tel : 088 728242 Fax 088 718736

HP 016 846 8500

How did Tok Tok Mee (Noodles) Get Its Name - Chinese Bamboo Clapper

When I was growing up in my hometown in Butterworth, there was a mobile (bicycle typed push cart) wantan mee hawker who uses a pair of bamboo clapper to attract customers. As the sound goes "tok, tok, tok", which anounces his arrival in our area would always excite us as a kid! I would quickly ask my mom for some money to buy a plate of wantan mee aka Tok Tok Mee; that is what we called it then. My good childhood friend would run back to his grandma's grocery shop and ask her for some money to buy one plate too. Then both of us would sit outside my house and savour our deliciousTok tok  mee! Those were the good old days. The tok tok mee sure tasted really good back then and until now I could not find any hawkers that could match the taste.

I came across tok tok mee again during my recent trip to Labuan but this is a different version of tok tok me that I knew since my childhood days. The texture of this instant noodle type of tok tok mee is almost the same as wantan mee (noodles) but they cooked it in clear starchy gravy instead of the usual dark soya sauce type like wantan mee. Anyway, maybe during the olden days, this similar vendor uses the Chinese wooden clapper to market his dish.

This is how theTok Tok Mee aka Wantan mee looked liked the one I used to eat back in my hometown when I was young! Missed the good old taste of it!

This  is how a pair Chinese wooden clapper that is made of bamboo looks like......

This is another version of Chinese wooden clapper that uses a long stick to knock the piece of bamboo....

Actually the nunchaku are adapted from a pair of Chinese wooden clapper. Peasants use the nunchaku to rebel against oppressive rulers because it doesn't resemble a weapon but looked like pair of wooden clapper so they will not get into trouble when they are caught carrying one! LOL!

The one I have below is made from steel!

Labuan Tok Tok Mee (Noodles) at Kedai Kopi (Coffee Shop) Dragon & Phoenix

Woke up early but the sky in Labuan was already clear as sunrise here is ahead of KL. After washing up, I walked to Kedai Kopi Dragon & Phoenix to have my breakfast. An uncle at the 'Siew Char' stall recomended that I try the Labuan Tok Tok Mee.

I took a seat and waited patiently for my Tok Tok Mee! The air was filled with the nice aroma of Tok Tok Mee when it was served. Tok Tok Mee is actually flat dried noodles that have been fried till the wok hei (hot wok) smell are infused into it. Then it is doused in a flavourful gravy that tasted almost like the one used for Singapore Hokkien Mee. The verdict!.......Tok Tok mee is very delicious.....! I will be back for more! LOL! A plate cost me RM5.

A close up shot of my yummy morning breakfast dish!...photo not so clear, sorry ya, all the photos in Labuan are taken using my handphone because I did not have my camera with me that time!

I bought 2 packets of dried tok tok mee, or mee udang from the local mini market and brought them back to KL......cooked for my kids and they loved it very much......recipe coming up in my next post....stay tuned!

Map and Address of Kedai Kopi Dragon & Phoenix, Labuan

Kedai Kopi Dragon & Pheonix

Jalan Bunga Kesuma,

87000, PW Labuan



SCR (Singapore Chicken Rice) in Labuan

Ahhhh, good to be back in Labuan again....... Scene at Labuan Airport, waiting to collect luggage.....

I decided to surprise my Singaporean guest by taking him to eat Singapore Chicken Rice (SCR) in Labuan.....he he he!

SCR is  located in the Labuan Lazenda Commercial Centre area. This is a family restaurant and they serve many types of traditional and fusion chicken dishes. It even has the Merlion looked alike logo.....  

My guest had Roasted Chicken Rice (RM4.40 + RM1.30) which he claimed was tasty........

I ordered a fusion dish, Salad Chicken Rice (RM6.50)......., very well presented.... but I still prefer our traditional roasted chicken rice.....lol!

Chessy Chicken chop, quite a large portion....cost RM16.90....

We ordered two plates of Baby Kailan with oyster sauce (RM3.90 each)...crunchy and yummy!

Ambient atmosphere for family dining........

Ok, meal time over, ......now going for Happy Hour, Labuan got duty free beers and liquor.....Yay!

Map and Address of SCR (Singapore Chicken Rice) Restaurant in Labuan, FT

Lot 9, Lazenda Commercial Center
87000, P.W Labuan
Tel : 087 410661

My Little Kung Fu Boy - Nunchaku, Tonfa and Lion Dance

My little four year old and his Kung Fu antics with nunchaku, tonfa and lion dance head.........

Haiiiiit....wait for me to pose like Bruce Lee first........, like this, can or not?

This is my Kung Fu commencement stance.....................

'Parting the wild horse mane form', learned from my Tai Chi Sifu........

Horse stance (.馬步)..............hiyaaaa.......giddyup, giddyup.....,  see me swinging the nunchaks....

Now, I show you my side kick........while swinging the nuchaku at the same time.....

Aiya, kicked too high, check first whether 'seluar koyak' (pants torn) or not..........

Hey, why you laugh.....nah.....hentam (hit) you with my nuchaku......

This is cha cha cha style kung fu.....hey, don't laugh ah.....Bruce was the 1958 Hong Kong Colony Cha Cha Cha dance competition champion leh.....

ok, time to get serious......I moved so fast....papa camera also captured blur image.....he he he, how's my Wong Fei Hung's 'Shadowless kick' ( 無影腳, wúyǐngjiǎo, no shadow kick)

Oppps, sunglasses dropped.........

Tired with Nunchaks liao.....now I show you my Tonfa weapon moves.........put mummy's Chinese New Year Ang Pau basket next to me...........generate some authentic Oriental aura.......ha ha ha!

How is this pose?.....look like Karate expert Chuck Norris or not?.....pssst!....this one not hairy wan.......

Position to beat up and ward off 'Parang' (stout straight knife)  attackers.....

Its lion dance time......just like my favourite hero, Wong Fei Hung......

Lion climbing the plum blossom poles...................

Lion frolicking on top of the plum blossom poles........

Aiya, Lion tired liao, rest for a while........

Opppps, then mummy bring cane,  asking me to stop horsing around, take a bath and go to bed.....late liao.....tomorrow have to go to school.......good night......