I was frustrated with the result of my photography and has been bugging Kamkuey to hand me some ‘face-to-face’ tutorial rather than ‘online’ tutorial. And since last Thursday was a public holiday, we took that as an excuse to meet up for brunch too. Well, there’s also a ulterior motive. Hehe… want to meet up with his jar boh pren also ma (Sorry, no pic. *ngek, ngek, ngek*)

With partner in crime, Athena. (psst… do you think she looks like Sammi Cheng or not?)

Both our spouses was there but I didn’t take their photo la. Not that I’m interested with other people’s husband.

haha… just kidding!!!!

Well, a bit of havoc created by my kids at the beginning. Fighting, yelling, crying and my camera dropped on the tarmac road. Good thing it was in my camera bag - well cushion!

Food! The ever famous Klang dry bak kut teh.

My fellow guests never failed to give it a thumbs up. All scrapped to the bottom. Nothing was left except some dry chilies.

We adjourned to Bandar Bukit Tinggi for another specialties in Klang. The Yu Yu ice (Mandarin - Yau Yau Ping). Whatever it is. So, lots of testing shots here and there la. Kamkey with his ever famous trick shots:

Si beh chun hor. It is not easy. A lot of coordination work with the zoom and shutter button.

I played with his 50mm F1.4 lens too.

Chun to the max! Look at the creamy background.

Finally after many sessions of theory, practical, quoestionaire, even some head bang from Kamkuey, I do understand ………………………………………………………………..

………………………………………………………………………………………………………… A BIT ONLY LA.

I’m sure you have heard lots of good review about Klang BKT and the ever famous and common type is the soupy with lots of herbs in there. There is a shop selling dry BKT.

Dem! Makes me hungry again by looking at this pic.

They are cooked in savoury thick gravy with shreaded cuttle fish (yau yee). For first timer, they will thought that it is salted fish. But to someone who cooks, wtf, the smell of cuttle fish is so different from salted fish, you know!!! A few ladies finger was added to the sizzling claypot. My view on this? It is better than the soupy type. At least something new to my tastebud as we have been eating BKT for donkey years. Also a bit sien liao.

This is my favourite part. It’s the end of the leg. I’m not a lean-meat person. Basically of the mixed type. Fat skin and a little lean meat in them. Yummy.

Location wise leh…. just those shoplot outside my house and if you want to know where my house is, kindly e-mail me. Anyway, Klang not very big la.