Hello everyone! I am finally back after a long break. So many things have happened in the last month it has been pretty overwhelming. I have been wanting to write about them for awhile now but my writing mojo was low. No matter though, better late than never. Here are the events that have happened over the last month.
Hello everyone! Back with the last bit of our China trip. You can read all the other parts under the Xiamen Series category. Right so the last full day in Xiamen was a real packed day. We selected a few of the main tourist attractions in town and visited them as quickly as we could. Why? It was hot. So hot that sweat was dripping off me like a waterfall – like this. Sorry for the disgusting image.
Hello everyone! Back with another post on the Xiamen Series. You can read a general overview about our trip here and our day trip to Gulangyu here.
As the title suggests we took a day-trip to visit one of the world famous Fujian Tulou cluster. So a little background on the Tulou. They are round or rectangular earthen structures built by the Hakka in the mountainous areas as their homes. Tulous were built with a compact mixture of earth, stone, wood and a few other things which I cannot recall. These magnificent structures were built without a single nail yet, they have withstood the test of time for over 600 years. The Fujian Tulou were listed as a UNESCO Heritage Site in 2008. There is so much to it that I think it would be best for me to refer you to the Unesco page as they are probably better at relaying history than I am.
I am so excited to be sharing this post with all of you today! As the title states, I am finally sharing my Kolo Mee recipe!! This is the stuff of dreams. I think it is safe to say that most Sarawakians’ abroad crave this dish, miss it to the point that you dream of it. For those of you who live in a country where you can buy decent ready made Kolo Mee, I’m jealous of your good fortune. I happen to live in a city where this is not an option. So the only way for me to satisfy my craving is to make it from scratch; starting with the noodles.