Nuffnang Blogopolis 2012

When I first started blogging, it was meant as a place for me to treasure my memories of those joyous days, to cherish and remember people I care about and events that I attended. They give me great pleasure and they are very special for me to treasure the memories. It is also a place for me share information and good experience with my family and friends. After all, good things are meant to be shared.

After a while, I find blogging to be very useful. It is like my virtual library, for me to note down important facts and to make reference to. There are several occasions when my friends asked me about Maid Renewal procedures and also about Kumon. I asked them to refer to my blog. And it was it.

Human lies but Numbers don’t lie

When I knew Nuffnang was going to have it’s first ever Blogopolis workshop, I signed up for it and surprisingly, Wendy decided to attend the workshop too.

Yes, I was very excited. Counting down to the event.

The set up

Official Broadband partner, P1 and its Bat Man, The Dark Knight Rises.

Twitter board for the event and competitions.

Wendy and I did not have any Twitter account. By the time, the MC announced the contests and prizes up for grab, we realised that Twitter is a necessarily tool. We signed up for Twitter accounts on the spot and … we did not win any prizes.

Nicholas Chay, Country Manager of Nuffnang Malaysia


Master Class 1: Idea Sourcing & Content Generation

Ken Wooi, Lim Chee Wah (Editor of TimeOutKL) andThe first Master Class was on Idea Sourcing and Content Generation where the speakers shared about key sources of finding blog post idea.

Master Class 2: Opportunities Gained Through Blogging

Huai Bin from sixthseal and Hui Wen from Revel in Me shared about the opportunities gained by them through blogging.

Master Class 3: Blog Design 101

Eric Cruz, Firdaus Haris and Lionel Chin talked about things to note on blog design, its compatibility across browsers, social media and blogs are the new magazine.

For the Master Class 4: SEO & Analytics for Dummies, the session was cancelled as the speaker, James Yeang from Google Malaysia was unwell. 

Master Class 5: Building Your Brand

Vivy Yusof from Proudduck and Beautiful Nara talked about understanding brand and what it stands for.

Master Class 6: Blog Photography 101

Sue Anna Joe and Carlos Nizam shared photography tips for blogging.

Master Class 7: Finding Your Voice in the Blogosphere

Prior to this Blogopolis, I have not heard of Wendy Cheng of Xiaxue. She is one of Singapore’s top blogger. She shared with us the reasons of her wanted to blog in the first place and her blogging life. Based on the overwhelming respond from the floor, I guess she was the highlight for the day.

Master Class 8: Using Different Platforms to Optimise Your Blog Traffic

Comic blogger, Ernest Ng together with Maria Elena had fun talking about the different platforms in blogging. This was the session that the MC had no chance to speak.

Master Class 9: The Malaysian Blogosphere

Premesh from Malaysiakini, Timothy Tiah (co-founder of Nuffnang) and my favourite, Kenny Sia who has won numerous awards for his blog. They talked about the future of blogging in Malaysia.

It was a very informative sessions. The master class topics were well chosen. I wish the discussion session can be more lengthy with more in-depth knowledge sharing.

Steam Fish Hong Kong Style

Auntie YC had her holiday in Sabah. She bought us some fresh seafood. One of the seafood was the expensive “Hoi Lee” which cost RM50.60 (RM110 per kg) for a medium size fish.

Over the weekend, Jared wanted to eat steam fish the restaurant style, not the usual steam fish style that Moch prepared at home. Hubby did not want to eat out. But this is expensive fish and I did not wish to steam it wrongly and wasted such an expensive fish.

I googled on internet and after reading a few posts on fish steaming, I decided to take a risk and steam the expensive fish at home.


  • 1 fresh fish (grouper, sea bass, etc), less than a kg weight
  • 1/4 cup fine fresh ginger strips
  • 1/4 cup fine spring onion strips
  • A few sprigs of fresh coriander leaves

Seasoning sauce:

  • 4 tbsp light soy sauce (good quality)
  • 2/3 cup of chicken stock (1 tsp of chicken stock powder with 2/3 cup of hot water). We use our chicken stock that we prepared for our soup the same night
  • 1 tsp of castor/rock sugar
  • 4 tbsp oil


  1. If the fish is thick, cut a few strips on the meat or butterfly it.
  2. Lay the fish on a heat-proof or plate suitable for steaming, such as a metal plate.
  3. Scatter ginger strips over the fish, in between and some under the fish.
  4. Put sufficient water into wok and boil it.
  5. When water is boiling, put in the fish. Steam the fish at high heat for 10 minutes (10 mins for 600g fish and add 2 mins for every 200g).
  6. While the fish is steaming, prepare seasoning sauce. Mix hot chicken stock with sugar, light soy sauce and stir until sugar is all dissolved. If using chicken powder, mix it with hot water, sugar and light soy sauce. Do this step just before the fish is cooked so that the sauce is hot.
  7. Use a fork or chopstick to dig into the thickest part of the fish (usually middle of the body) and lift up the flesh. If it comes clean off the bone easily, the fish is done. If not, leave it to steam for another minute or so and check again. Do not overcook, as fish will still cook even it is taken off the heat.
  8. When the fish is cooked, carefully take it out from the wok and pour away the liquid or transfer the fish into a new plate.
  9. Pour the seasoning sauce which should still be hot all over the fish.
  10. Quickly heat up oil until smoking (be careful the oil is very hot). Pour the hot oil all over the fish. You will hear sizzling sound once the hot oil.
  11. Garnish with ginger strips, lots of spring onions and coriander.
  12. Serve the fish hot.

We should reduce the spring onion and corriander leaves garnishing on top of the fish. Probably because we have spice garden at home and can get them easily.

Moch and I were happy with the results of our first steam fish Hong Kong style. Jared extremely loved the fish, especially the sauce which was sweet and the freshness taste of the fish. He gave us 11 out of 10 marks. We asked him “11 out of 10?” and he said “Yes. The fish is very nice, nicer than restaurant”. Hubby gave 8 marks. Of course, the fish is not as good as the way Unique Seafood does but it is not far different from it.

I would summarise below the learning tips from this fish steaming:

  1. Put in fish for steaming only after water is boiling.
  2. Cook at medium high heat
  3. Drain off all the juices from the steamed fish to avoid the fishy smell and taste
  4. Use good quality soya sauce
  5. If the plate is too hot for you to pour away the steamed fish liquid or if you wish to present the fish in a nicer and presentable way, transfer the fish instead to a nicer serving plate.

New Home for “treasure memories”

Welcome “treasure memories” to WordPress!

This is my first post using WordPress. I started “treasure memories” in Aug 2008, using Blogspot. At that time, blogging was new to me and I wasn’t sure whether I was able to maintain the blog and keep it going.

I attended Nuffnang’s first ever Blogopolis event on 14 Jul 12 in Concorde Hotel. There were so many young and aspiring bloggers sharing their experience and opportunities gained through blogging. They are doing well and very successful. Ever since then, blogging just got better.

Exabytes was one of the sponsor for the event. The sales staff at the booth did a good job in explaining to me about hosting and domain registration. I wanted to have my own domain. “” was taken. As such, I needed to put “-” in between the 2 words ie “”.

After much research and survey, I decided to sign up with Exabytes as the company was having promotion until 31 Jul 12. I paid RM99 for one year of hosting plan and paid another RM99 for 4 years ( 3 + 1 year free) of domain registration.

There are so many things that I wanted to do to improve on my blog. I also hope to move my old posts from Blogspot account to this WordPress account. Please bear with me for a little while.