(teans.com.au)

So here is what it takes:

Coconut milk/cream can, okra (đậu bắp), spring onion, coriander, (hành ngò, gò gai), beef ball instead (instruction call for fish balls), fried tofu, and that yellow noodle freshly made unavailable at 7:30pm night market? Replace with spaghetti actually ok too, 2 hard boiled eggs, beansprouts (giá)

When buying ingredients at the street market near Như Lan, Hàm Nghi Chợ Cũ (Old Market) like beef balls, tofu ensure to blanch it through to ensure hygiene, beansprouts. This would include the đậu bắp, just maintain the colour for now.

Lay out 2 bowls, bottom layer is the beansprouts, then some herbs on top.

Put in the noodles on after boiling it, a bit more longer than the usual al dente of the Italian style. Basically ensemble the dish as instructed by the package, ingredients can be adjusted according to taste.

All photos credit go to: Christian Berg Photography

]]> http://annha.com/food/instant-laksa-for-2-n%e1%ba%a5u-laksa-t%e1%bb%91c-d%e1%bb%99/feed 2 http://annha.com/fashion/tory-burch http://annha.com/fashion/tory-burch#comments Mon, 26 Jul 2010 17:34:54 +0000 Ann Ha http://annha.com/?p=1178 Just a min ago, a friend of mine saw a pictures I uploaded a few weeks back of my newly acquired item: Shanghai Tang black shinny purse and my mate said:

Anh Le You’re the first one I saw with a Tory Burch in VN.

My mind went huh? Haizz, realised how illiterate I am about fashion. So I googled the name. Pretty cool stuff actually. The American designer looks pretty young too.

Some of the typical and popular designs including the ballet flats, and the handbags ie the Kerry Resin Clutch (which somehow sold at Shanghai Tang in HK?????)…..one of the search resulted bounced with an interesting site Business Of Fashion

Then I stumbled upon this blog site …and more site such as this one….

…..then to realised another stupidity of ignorance…This is really is Tory’s design…the gift was in a Shanghai Tang bag…so innocently I assumed….

Well….anyway I know now…there’s Tory Burch brand.

(Credit: part of Lookbook from website)

And here are something I like:

(Credit to: http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1252052
http://www.pursepage.com/other-designer-handbags/tory-burch-happy-clutch.html)

So apparently mine one is the so called Resin Clutch, an oldie (2008 collection) hahahahha hilerious

and other cool things can be found from Neiman Marcus or shopbop too

1. Launch a few new campaigns for client

2. Wrote a few PR plan

3. Wrote a bad business development plan – which by the way need to be re-written

4. Produced, wrote a first professional video clip for launching a campaign then continue to work on the campaign after launch.

Meanwhile….had lunch with my friend Anders to rework on a plan to improve and revamp annha.com.  Just like work…everything required strategy soon become stragedy hic hich hic as of my brain dont already have to produce for work!

And lately I’m into illustration and thinking to take up the concept for design of the page. And Hannah, a brilliant mind will hopefully help me to do so.

Here I dig up a few links on personal branding: the 101 stuff is pretty decent and this one is super ancient but still have good principle behind.

Now all I need is to put all my must do in a power point slide and get some cash to get started! It’s about time.

Christian Berg

Tôi làm MC lần đầu tiên, bằng Tiếng Anh, thật hãi…

Còn đây là bạn tôi…trước giờ rước dâu. Hình tôi chụp.

I think trend coat, the light one of course is perfect solution. Good for office you can still maintain the professional look, could just wear it with something very very thin underneath or of course take it off and something tight and sexy inside. Great for outdoors even lunch for dinner when you step outside and prevent the windy splashing your dress off, which by the way happened to me outside of Illy just last week.

A few website from Vietnam suggest the trend coat to use for winter.

http://forum.vietyo.com/topic/trench-coat-ao-khoac-khong-the-thieu-cho-ngay-dong-gia-39278.html

But I think again Portmans got it right.

Cute accessories to go with it. I remember my gave aways to all my friend all my fav coat….haizzz

http://findarticles.com/p/articles/mi_qa5515/is_200804/ai_n27899928/

2008 article

An Investigation into the Perceptions of Public Relations of Vietnamese Business Managers

http://www.etravelblackboard.com/showarticle.asp?nav=82&id=103462

Thursday, 8 April 2010

Ingredients:

1. Baby green chillies, not the spicy ones

2. Baby green and yellow squash

3. Baby zucchini yellow and green

4. Baby tomatoes

5. Mixed pasta cheese

Spaghetti, onions, garlic, Tabasco, the normal basic tomatoes canned sauce the Italian kind. And some love

Create texture for the dish, I made 2 layers in the sauce so quickly slice the squash first then fry quickly on high heat with diced onion and garlic. Set aside.

Boil the pastas enough for 2, maybe 3, I was hungry. Al dente of course.

Remaining onion and garlic with oil fry with chillies, then add tomatoes make it soft. Then add in the sauce, simmer, add in water one by one, touch of tabasco and seasoning. Let it to simmer while the pasta is cook.

Lay the dish in the following orders: Pasta, veg sauce, then add the crunchy squash, cheese and yum yum

Remember to have the crunchy texture remain.

Here is the full meal: German bread on goat cheese and raw baby tomatoes before the pasta….a lot of dough but I was again craving for it.

Here are some of the cool stuff I tried.

The best fresh sardine sandwich along the Galata Bridge. Visit the first diner, all the others are not very good. This one is fairy reasonable, nice staff they cook the sardine fresh just outside of the resto, open seating. There’s a lot of locals come here so it’s a good sign.

If bread is not your thing, just have the grill fish instead. The salad is bad so just eat the fish, dont forget to squeeze the lemon juice they have on nearby.

Along the Istiklal area, all the resto are really only cater to tourist, this one Konak was the most ok serving quite decend kebab, the real thing, rather different to the durum we’re familiar with. The bread is however quite a lot and thick. Always with a very spicy grilled green chilly, this dish is actually quite yummy with the kebab well marinated to Turkish taste. The ice cream here is awful so dont bother.

(Bread entree)

The bread goes with this dippping: tomatoes compte/puree with olives and oil. Perfecto.

More food from this organic quirky restaurant, very difficult to find and we went there for lunch but they asked to come back around dinner. We really want to try so we came back. The staff is uber friendly and nice, menu is small but big enough to have a good organic Istanbul typical dishes: a lot of seafood.

This is great to share, a plate with different fishes: the sardines are sublime, all servied with capers, onion, dill and of course with white wine. Totally worth it.

Some more dishes we ordered:

Above: trip, and my friend had lamb meat. I noticed all Turkish food always have the fresh chargrill green chilly. For my main course I had seafood stew with tomatoes. Basically all of the dishes here are mezze, just the modern kind. Restaurant address: Ece Aksoy no 9 Otelier Sokak in Tepebasi area. They have a website too.

Inside the Istanbul Modern is the trendy chic cafe by the river with great view. It might be crowded as this is also the regular affluent locals hang out, and everyone is trying to take the good view tables….worth a visit though esp after viewing the collection down below.

And when we’re too tired for going out, staying at the W hotel, their menu is super small but rather decend enough. Modern cuisine with a touch of Turkisk flavour. This salad below is quite a standard with shaved Parmersan but taste refreshing.

My main was lamb with pistachio nut crushed coated, a very Turkish thing, cucumbern yogurt side salad.

and of course the traditional Turkish breakfast: along the French street