Kuay chap (粿汁 guǒ zhī), Teochew dish of flat, broad rice sheets in a soup made with dark soy sauce, served with pig offal, braised duck meat, various kinds of beancurd, preserved salted vegetables, and braised hard-boiled eggs.

Bak kut teh (Hokkien: 肉骨茶) is a Chinese soup popularly served in Malaysia, Singapore, China, Taiwan (where there is a predominant Hoklo and Teochew community) and also, cities of neighbouring countries like Batam of Indonesia and Hat Yai of Thailand. The name literally translates as "meat bone tea", and, at its simplest, consists of meaty pork ribs simmered in a complex broth of herbs and spices (including star anise, cinnamon, cloves, dang gui, fennel seeds and garlic) for hours.^[1] However, additional ingredients may include offal, varieties of mushroom, choy sum, and pieces of dried tofu or fried tofu puffs. Additional Chinese herbs may include yu zhu (rhizome of Solomon's Seal) and ju zhi (buckthorn fruit), which give the soup a sweeter, slightly stronger flavor. Light and dark soy sauce are also added to the soup during cooking, with varying amounts depending on the variant. Garnishings include chopped coriander or green onions and a sprinkling of fried shallots.

Went home and fetched Mummy and TheNephew to visit Grandpa.
He fell down and broke his femur bone/ thigh bone.
:(

The old picture hanging in the living room for more than ten years.

Nigger ! He passed away last week.
R.I.P

You Know Who.
;]

My Youngest Cousin.

He's very tall. Around six foot plus, and he's only Form Two.

Went home around 12.

By the way, I bought a webcam, a 4GB pendrive and a card reader.
But I ♥ my pendrive most.
Am totally obsessed with it.

Meet Mr. Bubbles.
*points below

Yup, I named my pendrive, Mr. Bubbles. LOL

p/s : Going to KL tomorrow, Bukit Bintang, specifically.