The school through the Alumni invited Alice Teen, an ex-convent girl who is currently based in Australia and Diretor of AusEd International, to be the Guest of Honor for the Anugerah Cemerlang 2009.










The school through the Alumni invited Alice Teen, an ex-convent girl who is currently based in Australia and Diretor of AusEd International, to be the Guest of Honor for the Anugerah Cemerlang 2009.










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Two years ago, a group of cg 76 made a pact that we were going to have a bash when we hit 50. We did, here are the photos:
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Dear Cgs,
Our school is having a pesta ria on April 17 and 18. The Alumni will have a stall as well to add to the ria.
There will be loads of fun stuff for you and your family to do;
Do hop over to the school to have some fun and lend some support!
eusie
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Cgs,
The tickets for our annual event, “HERE COMES THE SUN” is being sold. Details are as follows:
Date of Event: 2 November 2008
Time: 2.00pm to 6.00pm
Venue: Royal Lake Club
(Just before going into the Lake Gardens along Jln Cenderamulia entrance, take a right turn which will lead you to the Club)
Price: RM50.00
Dress Code: Smart Casual
Agenda:
2.00pm – Arrival of Cgs’ & Guests
2.30pm – 3.00pm: Opening Performance by Operafest Choir (a 20 member choir who have travelled the world to perform for audiences)
3.00pm – 3.15pm: Welcome Speech
3.15pm – 3.45pm: Performance by Cgs’
4.00pm – 5.00pm: Makan-Makan
5.00pm – 5.30pm: Special Project Revelation
5.30pm – 6.00pm: Closing
Who Can You Get Your Tickets From?
Susie Boo (Treasurer) – 012 3117350
Florence Ooi (Volunteer) – 019 3388788
Eusie (Protem President) – 016 258 92 92
See You & bring along some sunshine and fun!!!!
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Hi Cgs’
Just saw the movie, Forest Gump…..again. It still touches my heart. My favourite part is when Jenny tells him to run because some bullies were after him. He ran and he ran and he ran and out of that he broke free from his leg braces…… into his new found freedom.
So what has Forest Gump got to do with our upcoming Cg Reunion???? None really but the Beatles do. Remember that beautiful track, Here Comes The Sun. Yup, that is the how the name of our event came about.
For those of you who can’t remember this track, go to www.youtube.com/watch?v=yGKPHFrHVVY and see George Harrison on the guitar. Here’s the lyrics to inspire you.
Little darling, it’s been a long cold lonely winter
Little darling, it feels like years since it’s been here
Here comes the sun, here comes the sun
And i say it’s all right
Little darling, the smiles returning to the faces
Little darling, it seems like years since it’s been here
Here comes the sun, here comes the sun
And i say it’s all right
Sun, sun, sun, here it comes…
Sun, sun, sun, here it comes…
Sun, sun, sun, here it comes…
Sun, sun, sun, here it comes…
Sun, sun, sun, here it comes…
Little darling, i feel that ice is slowly melting
Little darling, it seems like years since it’s been clear
Here comes the sun, here comes the sun,
And i say it’s all right
It’s all right
Who’s the sun??? We are. Yes, we are going to come together and we are going to bring some sunshine along. The year of 76 have formed a dance team (rock & roll & maybe salsa) to specially entertain you during the event. For the rest of the other years, you can also choose to dance or sing or have any other performance or be happy to just sit back and enjoy yourselves.
“HERE COMES THE SUN” Cg Reunion
DATE: 2 November 2008, Sunday
TIME: 2.00pm to 6.00pm
VENUE: Royal Lake Club, Kuala Lumpur
(Tickets will be sold from end Sept onwards. Your year reps will be in touch with you soon. Meantime pass the word around ladies. See you soon!)
eusie
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Dear CGs,
Happy Mother’s Day! A special day indeed! A day to honor all mothers; whether you are a mother to your children, a mother to your nieces and nephews, a mother to your brothers and sisters, a mother to your colleagues or a mother to your pets or even an organization or a mum-to-be, we invite you to celebrate this special day to a High Tea at the Y on 17 May, 2.00pm to 6.00pm
It will be a day to relax, to take a break, to be just you and bond with fellow mothers. There will be food of course to whet your appetite. Chef Azhar from San Francisco Steakhouse Mid Valley, is in the midst of preparing the menu for you gals. I understand there will be salads for the weight watchers, pasta and pizza for the carbo people, tiramisu for those into desserts and a few more items which we said – “Surprise us!”
There will be a sing along session and dance along session as well. And we are happy to let you know that some of our ex-teachers will be joining us; Sr Teresia, Sr Claire and Mrs Foong.
And……..last but not least………………for the RM35 that we will be collecting from each CG at the door, RM10 will go to some mums in Myanmar. (The money will be passed to Sr Teresia so that we can do our bit through her when she next makes her trip there.)
Looking forward to seeing all of us together again!
THE EVENT: Mum’s Day High Tea At The Y
TIME: 2.00pm to 6.00pm
VENUE: YWCA Hall, 12 Jalan Hang Jebat, Kuala Lumpur (opposite Stadium Merdeka)
PRICE: RM35.00 per pax
Please R.S.V.P with the following ladies by May 15:
Florence Ooi – 019 3388788
Anis Aniz – 013 2240151
Susan Tan – 016 5201982
Daisy Rani – 016 3231958
Susie Boo – 012 3117350
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Spaghetti Aglio Olio with Chilli
Spaghetti Aglio Olio e peperoncino
50gm dried chillies
1 cup olive oil
20gm bird’s eye chillies
20gm fresh chillies, thinly slice and seeded
50gm garlic, peeled and finely chopped
50gm parsley, chopped
1 cup water or chicken stock
To taste salt and pepper
500gm spaghetti
20gm parmesan cheese, shaved
Method
Soak the dried chillies in warm water for 10 minutes, then drain and cut into thin slices.
Heat olive oil, sauté all the chillies and garlic until fragrant. Add half the chopped parsley. Add water to prevent the oil and garlic from overcooking. Add salt and pepper to taste.
Cook spaghetti in boiling salted water. Drain, then sauté in the prepared oil. Add remaining parsley. Transfer to serving plate. Sprinkle with parmesan or pecorino.
Alternative method
Slowly warm up olive oil with dried chillies and garlic. When garlic turns golden brown, strain the oil and set aside. Add parsley and salt and pepper. Cook spaghetti and set aside. Warm up the oil, add some basil leaves and julienned fresh chillies. Sauté the pasta in this oil until well coated.
Seafood Linguine with Capers, Olives and Cherry Tomatoes
Linguine alla Marinara con Capperi Olive e Pomodori
1 cup olive oil
4 cloves garlic
20gm capers, rinsed
20gm black olives, rinsed
200gm cherry tomatoes, halved
250gm clams, rinsed and drained
12 pcs mussels, rinsed and drained
300gm prawns, shelled and deveined
6 pcs scallops, on half shell
150gm squid, sliced
6 pcs scampi
1 cup white wine
10gm parsley, chopped
To taste salt and pepper
500gm linguine
30gm chives, cut in pieces
Method
Heat olive oil. Sauté garlic until golden brown. Add capers, black olives and tomatoes. Sauté for 30 seconds, then add clams, mussels, prawns, scallops, squid and scampi. Add wine. Cover the pot and cook for 5 minutes ( do not over cook ). Add parsley and salt and pepper.
Cook linguine in boiling salted water. Drains, then sauté in the sauce until the sauce become dry. Transfer to serving plate. Garnish with chives. Serve with crushed pepper if desired, but do not add cheese as it will cover up the flavors.
Spaghetti Carbonara
Spaghetti Carbonara
300gm smoked bacon
1 cup oil
12 egg yolks
400ml cream
To taste salt and pepper
500gm spaghetti
80gm parmesan, grated
Method
Cut up bacon to suit the shape of whatever pasta you are using; julienne if you are using long pasta, and cubed if you are using short pasta
Heat oil and fry bacon until crispy. Set aside
In a mixing bowl, whisk half the egg yolks with all the cream and parmesan ( keeping the rest of the yolks for decoration). Add salt and pepper.
Cook spaghetti in boiling salted water. Drain, then sauté with bacon over slow fire. Remove from the fire and add egg mixture. Keep stirring rapidly in order not to sear the eggs or the pasta will end up looking like an omelette.
When ready, transfer to serving plate. Top with egg yolks. Sprinkle with parmesan and black pepper if desired.
Angry Penne
Penne Arabiatta
20gm dried chillies
1 cup olive oil
40gm garlic, peeled and chopped
20gm onions, peeled and chopped
20gm parsley, chopped
300gm cherry tomatoes, peeled, seeded and halved
To taste salt and pepper
2 sprigs basil
500gm penne
50gm parmesan, grated
Method
Slice dried chillies finely and discard the seeds
Heat olive oil. Sauté garlic, onions, dried chillies and parsley until fragrant. Add tomatoes. Cook gently for 3 minutes. If it becomes too dry, you may add some water. Add basil, salt and pepper to taste. Keep this sauce on low heat.
Cook penne in boiling salted water. Drain, then sauté in the sauce until the sauce becomes dry. Transfer to serving plate. Sprinkle with parmesan and garnish with basil leaves.
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Tiramisu with coffee
Tiramisu al caffe
150gm sugar
5 egg yolk
500gm mascarpone cheese
500ml whipping cream
1 pkt sponge finger
500ml espresso coffee
Garnish bitter cocoa powder
Method
Beat sugar and egg yolk until pale in colors
Add mascarpone cream cheese and fold gently until smooth
Whipped whipping cream until fluffy then fold into cream cheese mixture and chill.
Dip sponge finger quickly in espresso coffee one at a time and arrange them in a rectangular serving dish.
Cover the biscuits with the cream mixture. Arrange again the sponge finger ( follow the first step) and top with remaining cream cheese mixture. Chilled it in chiller.
Sprinkle the top with bitter cocoa powder before serving.
Panna Cotta with fresh Fruits
Panna Cotta con Frutta Mista
For 8 portion
1 litre whipping cream
200ml milk
6 pcs gelatine sheets
150gm icing sugar
1 tsp vanilla essence
To serve
4 pcs fresh strawberry
1 kiwi fruit
½ dragon fruit
Method
Soak the gelatine sheets in water
Put whipping cream, milk and icing sugar in pot and bring to boil. Add gelatine and vanilla essence, stir until the gelatine is dissolved.
Strain the mixture and pour into serving cup and chill.
To serve , cut cube all fruits and served together with panna cotta.
Compliments from The Chef
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