Zur Erinnerung habe ich diese Fotos gemacht, denn die Farben dieser Schokoladen sind so blunt und hell.
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Empowered By The High Dynamic Range Technique
It was a night of shooting with the stars. We went out for dinner and then walked all around the riverfront to indulge in our new-found interest – taking photos with different exposure settings and then applying the HDR technique on them. This method allows photos to be taken, tone-mapped and later post-processed in such a way as to enhance different aspects of the image – colour, lighting, contrast, tone etc. In other words, the technique helps to bring out the best in each photo. No more unwanted shadows and overexposed highlights. No more flat images. I’m a total convert.
Mongolian Beef Stir-Fry To Accompany The Rice
Similar recipes found online have disclaimed any links that this dish might have to Mongolian origins. In actual fact, it is just stir-fried beef braised in a thick sauce, the latter of which distinguishes it from being just an ordinary plate of stir-fried beef.
Economical Fried Bee Hoon & Noodles
This dish serves as a delightful breakfast for the locals here in Singapore. Food stalls selling it can be found everywhere in Singapore’s hawker centers and markets. Often, they offer 2 types of noodles to customers: fried bee hoon and fried Hokkien yellow noodles. Sides would range from luncheon meat, sunny-side-up, hot dog & fish cake, just to name a few.
Cantonese Chilli Oil Version One
This is a type of chilli oil that’s commonly found in Chinese restaurants, as a condiment for Chinese and/or Cantonese dishes like dim sum, noodles, pork dumplings etc. They are typically marked by the tremendous amount of oil in which the chilli flakes are soaked. My first version here includes part dried and part fresh chilli. I’m already planning to make a 2nd version which uses even more dried chilli to see if it makes for an even more authentic Cantonese chilli oil recipe. 😉
