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25 Mar

, you will know why this annual get-together has become part and parcel of my nightmare. Anyway, I went along with the idea for three reasons, firstly, it was just after the summer vacation and the boys have just started their new academic school year, hence, less school work, secondly, we would be sure to have a full quorum and finally, the weather would (still) be reasonably summer-ish.

I ended with a BIG question mark in that post, as you may have read. Good weather we had for sure at 21 degrees Celsius, a full quorum and an early school year stage 😉 While my workload soared after our summer break, we took it easy by ordering a 3-course set meal from a Traiteur – starter, soup and the main. Hint: glutinous rice, sweet potatoes, deep fried, beans, condensed milk, egg yolks… I could almost read my Belgian in-laws’ minds “Yuck! In order not to end up a “junkyard”, I made sure I picked the right dessert that would comply with the Belgian palates. I wish I owned that special ice machine that churns out the shaved ice.

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Not when mine are way more nuanced, layered and hold thicker body.

The restaurant did it properly- full on bitter black gold. But it came with an additional container of super well-made flavorful gula melaka because some diners thought the chendol wasn’t sweet enough. Just for its buah keluakand sambal belachan, I’ll return as long as the kitchen keeps its standards. Both visits were fine, no complaints, except that while the drinks arrived first, the food took like 25 minutes to come. The only things I really wanted were its kueh pie tee, mee siam and its nasi ulam. The rest went ga-ga over its durian items, and the kueh kosui.

The whole point of ayam buah keluak is to scoop up the gravy and dig out the bitter contents of the cooked nut. Service was lovely and food came fast (within 10 minutes of ordering) when we were there.

A typical Belgian fare of grey shrimps on a bed of salad with cocktail sauce, creamy cauliflower soup, and roasted veal served with assorted vegetables of braised Belgian endives, carrots and peas and green bean bacon bundle and croquettes. ” I have made bubur cha cha, tofu fah, lek tau suan many moons ago for my hubs and two boys and the end result was always identical. The Ais kacang or ice kacang would have stood out that day. Well, wishful thinking aside, I was quite certain that there was one Malaysian dessert that would stand the test of time.

No chillies, spices or pungent smelling ingredients for once… Then came the dessert: A huge contrast to the savoury fare!! I have made it twice or thrice before and my three guys loved it! All you need are sago pearls, palm sugar, coconut milk, pandan leaves (or screw pine), water and salt (optional).