Photographer

Save my last post re wedding for the photographer (save the best for last)!! As per my previous post, we signed with AMPM and CS Lim was our photographer for the wedding day. Met up with CS Lim a few days before the wedding and was shown the different albums available. We were impressed with the 8R album and decided to upgrade our package and top up the extra.

The photos taken were amazing, all were very natural and definitely capture the moments of the day!!

Fetching the bride
A bride in waiting(Left) My sisters for the day. Friends and families we had been to my parents' flat were impressed that the flat looks much bigger and spacious as the sister had hidden the fridge and sewing machine behind them.
(Right) Sam arriving in the wedding car.
(Left) Sam finally managed to pass through my sisters' tasks and was pleased to see me.
(Right) Under the red umbrella and on our way to Sam's parents place.

Arriving in Bishan
Love the greens behind us (taken at Bishan HDB carpark)
(Left) Parents were impressed with this picture as they thought it was taken at some park. In fact, this was taken at Bishan HDB carpark.
(Right) Sam taking out my veil.

(Left & right) On our way back to my parent's place. We were amazed that these 2 pictures turn out so well and they were taken at HDB void deck.

Photo taking in Goodwood Park Hotel
Lovely picture of us in hotel
(Left) Both of us were very tired by the time we reach the hotel, but got to finish the shoot before we can rest!
(Right) Taken by the small pool in hotel
(Left) Taken in hotel's restaurant area.
(Right) A classic picture in front of the hotel.

Evening dinnerUs waiting to walk in
(Left) Both of us standing at the reception greeting our guests.
(Right) Cake cutting
(Left) I love this photo to bits!! Lovely shot of me in my evening gown and my hairdo.
(Right) Toasting with friends.

Hokkien Prawn Noodles
Found a recipe for Hokkien Prawn Noodles in the diary received on Singapore Day which I thought was achievable. Receipe as follow, modified by me (to serve 3) :-

Stock - about 20 prawn heads, some pork (should be pork bones), half ikan bilis cube, 1 dried scallop, 1 tbsp sugar, some light soy sauce (add to taste), 1 bulb garlic (separated and peeled), some white peper and water. Bring this to boil and simmer for an hour and need at least 4 ladles prawn stock.
4 eggs - beaten, fried and cut into small pieces
Pork lard - fried
6 small squids, sliced into rings
12 prawns
Some fish cake (none at home, so didn't put this in)
Bean sprouts
5 sprigs of spring onions, cut into about 5cm pieces
Bee Hoon (1 pack from Tesco)
Yellow noodles (1 pack from Tesco)
Limes (forgot to buy from Tesco!!)

In the wok, heat the oil and fry the garlic. Add the prawn and squids for about 1 minute. Add been hoon and 1 ladle of stock, ensure that the been hoon absorb the stock. Add the yellow noodles and add in 2 ladles of stock. Add the rest of the ingredients except for the lime. Add chili (sambal blachan) if you want. Add the ladles of stock. Add water if you want it abit more watery.

That's it, delicious!!