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Ms Chang Kim Ngoh was born in September 1946. She studied arts in the Nanyang Academy of Fine Arts and graduated in 1970 with diploma in water colour and subsequently went on to attain a diploma in oil painting. She furthered her pursuits in arts in Nova Scotia College in Halifax Canada and graduated with a diploma specialising in art and design in oil painting in 1980.
Kim Ngoh has participated regularly in the National Day Art Exhibition from 1972 – 79’ and received several awards. In addition, she has recently won the Phillip Moris Asean Art Distinction Awards 1998. Her latest achievement includes the Gold award from Very Special Art Singapore competition. Limited prints of her work are available for sale and she can be contacted at rose4paint@yahoo.com.sg
Till today, she is still practicing her art actively within her home premises and participates in art painting competition every now and then. Most of her works are based on the Malay Kampung, which depicts the carefree and simple lifestyles that was very common during the colonial Singapore days but is a rarity in the present modern Singapore. Her clients to date includes Mrs Goh Chok Tong, many local and foreign collectors from diverse backgrounds and even includes companies locally and foreign MNCs.
Dumplings simmering in the sauce. The recipe I used:-
thecakemistress.com/blog/freerecipes/golden-syrup-dumplings
The last time I cooked these was with a class for a unit of work on the history of Australian cooking. We made them as an example of "Colonial times" and cooked them in a camp oven on coals.
Sony A7R with Carl Zeiss Distagon 35/1.4 HFT
Please do not use or post my pictures without written permission. Visit my website: www.patricklambertz.com
This is one of the stall selling rice dumplings at the Waterloo Street pedestrian mall during the Duan Wu Jie (Dumpling Festival).
A wonton (also spelled wantan, wanton, or wuntun in transcription from Cantonese; Mandarin: húntun) is a type of dumpling commonly found in a number of Chinese cuisines.
Wontons are made by spreading a square wrapper (a dough skin made of flour, egg, water, and salt) flat in the palm of one's hand, placing a small amount of filling in the center, and sealing the wonton into the desired shape by compressing the wrapper's edges together with the fingers. Adhesion may be improved by moistening the wrapper's inner edges, typically by dipping a fingertip into water and running it across the dry dough to dissolve the extra flour. As part of the sealing process, air is pressed out of the interior to avoid rupturing the wonton from internal pressure when cooked.
The most common filling is ground pork and shrimp with a small amount of flour added as a binder. The mixture is seasoned with salt, spices, and often garlic or finely chopped green onion.
Wontons are commonly boiled and served in soup or sometimes deep-fried.
Source: Wikipedia
A plate full of hand-made mini dumpling softies!
Now available @ the PandaPad.Com's Ai-Panda Shop shop.pandapad.com/online/plushies/