Decommissioned bunker

A decommissioned bunker near the village of Twyford (an hour from London) serves as headquarters for a major IT security company. Here is a photo of the exterior.

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outside the nuclear bunker

Teletubbies springs to mind. The day was very overcast (er, just like London!) and I’m not into Photoshopping nice skies into the background… we’ll get over it.

Inside it’s pretty standard, apart from the nuclear-thick walls, doors and seals that lock the place tightly. There’s about 40 days’ worth of fuel, and capacity to store food inside as well. Originally, the bunker was built in the late 1980s (completed in 1991) during the Cold War, three months after it was finished the site was decommissioned.

Inside the nuclear bunker

Today, locals are not particularly aware of the presence of the bunker and the company that runs the place keeps its profile quite low by not publicising a physical address for the place.

Where are the photos?

Where are the London photos, you ask? Well, they are still here – browse the archives or use the search box. Where the new photos are is another story! I’ve just come back from holiday seeing family in Sydney, and I’m still getting over jet lag and contending with work again! I do hope to take a few photos on Tuesday which should be interesting – another series of secret bunker photos 🙂

In the meantime, I don’t actually have any new photos to include. But stay tuned, I haven’t forgotten about this site!

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Other things we’ve been doing is trying to make bak chang (vegetarian style). Whenever we go back to Sydney we get lots of home cooked family meals. Family and family friends always make some veggie variation on a typical meat-based theme. Hiang, for example, makes her own veggie spring rolls, bak chang, tempeh choko based meals and jackfruit-based curries, which come from her Indonesian locality, Cirebon. Maria makes tempe and tofu gule, lontong, sayur lodeh and gado gado.

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Hiang’s tempeh
Ingredients:
Garlic cloves
Small onion
Tempeh
Couple of cups of water
Lemongrass to taste
Galanggal to taste
Bay leaves
Sweet soy sauce (kecap manis)
Peppers
Tomatoes
Coconut milk (optional)
Salt and pepper to taste

Fry the garlic and onion. Cut the tempeh into cubes, mix it in with the garlic and onion, then add a little water, the lemongrass, galanggal, bay leaves and a few generous dollops of the sweet soy sauce (you can buy it at most Asian grocery stores; in London go to Tawana supermarket on Chepstow Rd, Loon Fung or New Loon Moon in Chinatown, Wing Yip near Edgware, or Oriental City in Colindale).
Add the pepper and tomato, then a small amount of coconut milk if you want. Cook until there is a small amount of sauce left which has been absorbed by the tempeh. Serve with boiled rice.

You can see Hiang’s tempeh in the photo above; it’s the top left dish.