DVM 2004-2009 Class Photos

DVM 4, year 2008

DVM3 , year 2007

DVM2, year 2006

*** hehehe, looking back at these photos, it's really funny to realise that some of us really changed a lot by appearance, and some did not!

Dain Ti Hill - Chinese Fusion Restaurant

代官山Dain Ti Hill - Chinese Fusion Restaurant @ Pavilion, KL (level 6)

桑椹草莓刨冰

Berries Topped Iceberg

- RM16, vanilla flavored sundae ice cream on top of the mountain-shaped shaved ice with a piece of digestive wheatmeal cookie in between, and coated with rich topping of strawberries, raspberry+strawberry juice. A favorite for people who like sweet cold dessert like me =) I like it very much!

百香绿茶

Mixed fragrant Green Tea

- RM9, Green Tea with tinged of Jasmine and passion fruit flavor. A good mix of flavor. It's appetizing, green tea itself is good for health and digestion.

御品蟹宝
Emperor's Crab

- RM13, a fried breadcrumbs coated crab shell filled with mashed potato, onion, crab meat and other ingredients, comes with sliced cabbage and smashed tomato juice. It taste like a japanese potato croquette which u can find real crab meat inside. A good choice as a starter for two.

黄袍加身
Baked Rice Roll Stuffed
- RM28, the chef-recommended rice roll of the house... it's like a japanese rice roll coated with yellow mayonnaise (which tastes like a mango blended mayonnaise, sweet-n-sour) and a cooked-shrimp and red fish roe on top. This serving portion is good enough for a main course for two, not as a starter. It would be a good try for a different taste, but don't expect it to taste like a real japanese delicacy.

石锅香辣猪肉片饭
- Spicy Pork Rice in Sizzling Stone Pot
- RM18, I guess this one could be a fusion of Korean, Chinese and Malay. It's steaming hot when it was served, like our local claypot chicken rice. The belly pork was cut into very thin long slices and stir-fried that you won't find it too greasy because of the fat layers within the meat. The hot and spicy curry was not too hot, and there is kind of sweet tinge within. It's really a good try, I like it.

海鲜炒乌东面

Stir-fried Seafood Udon

- RM16, again another fusion of chinese and japanese. There are some shrimps, cubes of real crab meats in the teriyaki fried udon topped with alot of hanakatsuo 柴鱼片 (thin shavings of katsuoboshi). It tasted more like a japanese cuisine.

My New Recipe - Baked cheese Shrimp Carbonana Squid Ink Spaghetti

Baked Cheese Shrimp Carbonara Squid Ink Spaghetti

This is a new recipe I created with some combination of traditional recipe... kekeke.....

Ingredient (1 serving size):

Squid Ink Spaghetti - about 50-70g

Salt

1 whole Egg- stirred

1 sausage / bacon - diced

A few shrimps - quick wash with salt water

Parmesan Cheese powder - a few spoonful, depend on individual liking

Shredded Cheddar Cheese - about 20g

Shredded Mozarella Cheese - about 50g,

Milk - 100ml

Chopped garlic - 2 slice

Butter - 1 table spoon

Olive Oil - 1 table spoon

Oregano / Italianne Herbs

Oyster mushroom - whole, preferably small size

1 tomato - sliced

Preparing spaghetti:

1stly, boil 1/3 full of water in a cooking pot, add some salt into the water, then put in the squid ink spaghetti and cook until soft but firm at bite. This will take around 15-20mins. Pour off the hot water and soak the cooked spaghetti in cold water for a short while (not more than 1 min)and pour off the water. A few drops of olive oil into the spaghetti to prevent it from sticking together. Leave aside.

Preparing the baked cheese shrimp:

Use a small stainless steel plate or aluminium foil plate. Place a few slices of tomato on the bottem of the plate and cover up it. Repeat this with placing oyster mushrooms on top of the tomato layer. Place the shrimps on the top of oyster mushrooms. Place shredded cheddar cheese and mozarella cheeze evenly on top of everying and cover up completely. A teaspoon full of parmesan cheese powder of top of the cheese layer. A few shakes of oregano or italianne herbs on it. Bake for about 20-25mins at 200C.

Preparing the carbonara sauce:

By using a non-stick pan, stir fry ground garlic in a spoonful of butter until golden. Add in diced bacon or sausage and stir fry until golden. Pour in mixture of milk and a few spoonful of parmesan cheese powder depend on individual liking, and boil. Add in the stirred whole egg and some oregano powder and constantly stir the pan until the sauce becoming thick. Add in the spaghetti and stir until sauce evenly coat the spaghetti. Pour the final product onto a plate, then only remove the baked cheese shrimp as a whole from the baking plate and place on top of it. Done

My CNY Yee Sang

Happy Chinese New Year! Gong Xi Fa Cai!!!
May everybody has a wonderful prosperous year!

This is the homemade CNY yee sang at my house....

Round clock:
Abalone Yee Sang : Bak-guah, cucumber, carrot, cabbage were cut into very thin slices, together with some crispy snacks and sweet-n-sour plum sauce and ground peanut -- yummy!!!

African Duck: My family's recipe... it's actually soya-sauce braised duck... keke... the best duck in the world. Every CNY must not miss this out.

Stirred broccoli+ carrot+ japanese tofu.

Fish Head Curry: Spicy yet not too hot, a big fish head and a lot of veggie in the curry full of herbs and spices, yummy!

Fried yam dumpling: crispy+ cutie!!!

V8 - pasta and steak restaurant

V8 Cafe - The Pasta and Steak Restaurant @ Bugis Junction, Singapore

Ambience rate: 4.5/5 - cosy, well furnished, alot of couple seats and also big round tables which can accomodate families and big groups, quite a spacious restaurant.

Price+ Money value: Good. - Dining in Singapore, this one is a reasonable one and most students can afford.

Service rate: Fairly good.

Soursop bubble tea

(bubbles are too chewy....)

Dining in come with a free soup of the day - Mushroom soup
(yummy and it's free! haha)


Grilled Cheesy Lobster and spagetti in garlic butter sauce
(yummy! Cheap! Only SGD11.80. It's a promotion item launched featuring Valentine's Day, good try although the lobster is rather small.)


Grilled Salmon steak in orange butter sauce
(sweet and sour sauce with tinge of orange fragrance, very appetizing. SGD13.80.)