Drone photography is all the rage these days and I can see the addition of a quadcopter to my inventory, when owning one becomes more affordable. Until then I’ll reminisce the aerial photographs I took on-board a Bell 212 helicopter during an assignment some years back. Instead of being strapped comfortably to the seats, I decided to make full use of my limited time in the air and took lots of terrain photographs. Looking through my archives a few days ago, I was extremely delighted to find one of Bukit Shahbandar where my wife and I go hiking. What began as a means to train for my Mount Kinabalu climb a month from today has escalated to what some friends describe as obsession with the hills.
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Here’s a more recent photo and my current favourite (captured on Samsung Galaxy S3) that gives you an idea of the trail we’re dealing with on a good day. On a stormy day it’s a whole different story and we’ve hiked in both extremes. Oh man, just looking at these pictures is enough to work up an itch to head out there.
I have in recent years photographed great number of corporate offices including hotels and their business centres. An example from 2012 is Radisson Hotel Brunei’s Business Centre and Boardroom. It’s not everyday I get an assignment to photograph a boardroom that features a 180 degree panoramic view of its surrounding and from the first floor. Trouble is, beyond the windows is a landscape of concrete buildings, workshops and general conditions of surrounding that are still under development — not quite the breathtaking views I’d imagined. Instead of the usual brightly lit pictures of the boardroom, I chose and waited for direct light at sunset to pierce through the blinds casting light rays and shadows for a dramatic finish.
The ambuyat is eaten or rather swallowed using a two-pronged bamboo stick called a chandas. As it is quite tasteless, it is taken with a sauce made from sour local fruits like binjai (mango like fruit but very sour). The ambuyat is rolled around the chandas until about the size of a small fist (children’s size preferably unless you got a really big mouth – physically that is), immerse it into the sauce and swallow the whole thing without chewing. Of course, ambuyat is always eaten with vegetables and dishes of fish, meat or prawn depending on your preferences. — The Daily Brunei Resources
Ambuyat is made from pouring hot water into ambulung or better known as sago. Sago is derived from a tree trunk, believe it or not. The trunk of a rumbia tree (scientific name, metroxylon), a family of palm trees such as coconuts, are used to make sago. The trees are cut down. Then they are stripped of fronds and other coverings before being cut into several pieces. These cut pieces are stripped of their hard bark. The pieces are then scraped or grated by machine onto a sluice. — The Daily Brunei Resources
The ambuyat is eaten or rather swallowed using a two-pronged bamboo stick called a chandas.
Ambuyat, made from a mixture of sago and hot water, it has the appearance and texture of starch. However, the fun part about eating ambuyat would be using a unique wooden tool called a “candas”, that you use to scoop and twirl it into a small ball that is dipped into a sauce called “cacah”, a thick and spicy sauce before eating it. Ambuyat is also served with an assortment of side dishes, like pais, which is meat wrapped in banana leaves and cooked over direct fire. Other dishes include lalap – deep fried seasoned meat and tahai, a type of soup made from dried fish. — Aminah Arif Restaurant
Ambuyat is made from pouring hot water into ambulung or more commonly known as sago.