On The Brightside

On The Brightside

In conjunction with SPaRKS KK Arts Festival 2012 this June, Green Leaf Theatre House is proud to present you with a new play called, ‘ON THE BRIGHTSIDE‘!
This is a play for all you ‘weirdos’ out there!

 

ON THE BRIGHTSIDE highlights on accepting people for who they are; tomboys, nerds, softies… Whatever the label maybe, THEY ARE ALL HUMANS TOO!!! ON THE BRIGHTSIDE is an experimental theatre performance which combines the elements of physical movement, acting, music, film and live theatrical exhibition to celebrate individuality. This is the first time that Green Leaf Theatre House is attempting such a piece with a whole new ensemble!
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SYNOPSIS
‘ON THE BRIGHTSIDE‘ stages an in depth storytelling of 7 individuals struggling to surpass self acceptance. The play brings forth the story of 7 friends who share the same passion in drama during high school. As a typical student life setting would take place, the 7 had to disperse onto their own paths in life after high school in which most of them lost contact with each other despite their promise to stage a performance together one day. After 5 years, one of the 7; Adam, graduated from university and started looking for his friends to work on the performance they once promised to stage together. However, he soon realizes that getting the group back together is not merely a challenge of searching where they all are but also a fight to conquer their individual struggles. The play will in its theatrical form question change, acceptance, friendship and courage.
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DETAILS
Date : 29th June or 30th June or 1st July 2012

Time : 7.45pm – 9.30pm

Venue : Penampang Library

Tickets : RM25 (Adults) RM20 (Students) RM15 (Members)

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CREW MEMBERS AND PERFORMERS
Director & Playwright - Mohd Hazli Ali Zapar
Production Manager - Tracy Deborah Egol, Carrie Scholastica Bensing
Stage Manager -Rendall Ian
Overall Technical Crew - Brendon Brendon Victor Obit
Sound - Glenn Jieneol
Lights - Nickholas Justinus
Prop Manager - Adrian Landy
Costume & Makeup - Gregory Munang, Bryan Stacy, Brendon Victor, Angelica Yee

Cast

Keith Lee as Saiful

Ian Then as Keithen

Adam Shamil as Adam

Carmelia Yong as Mary

Rioan Ampuria as Alex

Tara Nicole Robert as Lucy

Kelvin Yong as Yuen

Coffee Jelly with Fresh Cream

Ingredients

Jelly powder - 2 tbsp

Nescafe Classic (Instant Coffee) - 10 grams

Water - 5 cups + Sugar - 1 1/4 cups

Place all into a pot & bring to a boil & stirring constantly. Pour into small mould/cup and let it cool & set. Served cold with fresh cream.

I am submitting my post to Aspiring Bakers #20: Asian dessert buffet! (June 2012) hosted by Moon of Food Playground

BENTO #81 - TUNA ONIGIRI

Konyyaku Jelly - Green Tea with Red Bean Paste

Ingredients
Konnyaku Jelly powder - 20gms
Sugar - 250 - 300 gms
Water - 1200 ml
Red bean paste (rolled into small balls)

1. Mixed well - konnyaku and sugar
2. Sprinkle (1) into 1200ml of water
3. Bring mixture of (1) and (2) to bubbly boil.
4. Then off the fire and pour mixture to desired moulds to set.
5. Leave it for 1 minute and put each red bean paste ball into each jelly.
6. Let it set and cool down before refrigeration.

I am submitting my post to Aspiring Bakers #20: Asian dessert buffet! (June 2012) hosted by Moon of Food Playground

BENTO #80 - CORNED BEEF ONIGIRI

Ingredients
1 can of corned beef
1 big onion (cut into small pieces)
1-2 pieces nori (1 nori cut in three pieces)
1 tbs cooking oil
2 cup of rice
1 slice of cheese (Optional)

1. Cook rice.
2. Heat the frying pan with oil and fry the onion & corn beef for 2-3 minute.
3. Mix the cook rice with corned beef till even.
4. Mould the rice & wrap with nori sheet.
5. Use flower shape cutter to cut the cheese slice for decoration. Ready to served

Rice Dumpling Festival (Kou Chung)

Kou Chung given by hubby friend (Uncle Ham Chin Peng - @RM 6.00 each) - Wah, really good!

Bought this peanut kou chung @ RM 1.00 each.

STEAMED YAM CAKE

Recipe adapted from Rose's Kitchen

Ingredients: - Modified

400g yam (skinned, diced)

400g rice flour
2 tbsp tapioca flour
1600ml water

5-8 dried mushrooms (soaked & diced)

2 chinese sausages (diced)

150g dried prawns (soaked, chopped)

100g shallots (sliced)

4-6 Tbsp cooking oil

Seasoning:
1 tsp sesame oil

1 tsp pepper
1 tsp sugar

1 tsp five-spice powder

Garnishing:

2 stalks spring onions (diced)

2 fresh red chillies (diced)

Fried shallot crisps

Method:

1. Mix rice flour and tapioca flour with 800ml water. Strain mixture and set aside.

2. Heat oil in wok, fry the sliced shallots until golden brown. Remove and set aside for garnishing.

3. In the same oil, stir-fry the chopped dried prawns and sausages until aromatic. Remove half of it for garnishing.(optional)
4. Add mushrooms and stir-fry for a while. Add in the yam cubes, seasoning and some water and let simmer for a while.

5. Boil the remaining 800ml of water with 1 tsp salt. When water is boiling, turn off heat immediately. Add in the mixture from (4) and (1) keep on stirring till mixture becomes thick. Pour batter into a greased 23cm steaming tray.

6. Steam mixture over high heat for 45 minutes or until cooked.

7. When cold, garnish with chopped spring onions, chillies and fried shallot crisps. Cut into serving pieces and serve with chilli sauce.