Showing posts with label Recreation. Show all posts
Showing posts with label Recreation. Show all posts
Wednesday, 10 August 2011
Thursday, 18 March 2010
CHOCOLATY 3
Today is already Thursday (!!!). Having spent Monday to Wednesday preparing a paper, I feel really dead by the end of it. I feel brainless; the brain literally feels like a mashed potato. I feel so fruitless. Time is passing so fast, today's ALREADY Thursday! WHAT?!
At 330pm, I finally got myself out of the house. It feels so good; I like the rain and the wind. The sprays of water; the pitter-patters of the falling droplets; and there I was, dressed comfortably in a pair of lazy shorts and slippers. Not having to bother about the hair or the clothing or jeans being caught in the rain. What an added bonus!
Dropped by a D.I.Y. store to check out something. Followed by a trip to Pharmacy. Finally, I went to Cold Storage. Reached back home at 5pm, and got down to work.
TOO MUCH CHOCOLATE CAKE!
Dad says my batter always looks like shit. Well, literally.
This is really easy to make! This is the 3rd time I'm making this!
The first time I tried, it was fabulous; and the younger brother likes it!
The second round though, I tweaked the recipe out of curiosity's sake. Water was replaced with Nescafe coffee; and Light sour cream (a feeble attempt at healthier alternatives) was used instead of premium sour cream. The end result? It botched up! It was a little too dry and thick. Even I myself found it hard to sallow, and tried to wash it down with water. Brought half a portion for the cg; and stuffed it down their throats. They had to wash it down with water, too.
This third time round? I'm sticking to the original recipe! Once bitten, twice shy.
Anyway, as I was saying, this is really so easy to make. Within an hour, the batter was already in the oven! This is so relaxing; I even had time to clean up, eat dinner, and enjoy a luxurious cup of tea in between!
Packed with goodness untold!!!
And...
The cake! =)
At 330pm, I finally got myself out of the house. It feels so good; I like the rain and the wind. The sprays of water; the pitter-patters of the falling droplets; and there I was, dressed comfortably in a pair of lazy shorts and slippers. Not having to bother about the hair or the clothing or jeans being caught in the rain. What an added bonus!
Dropped by a D.I.Y. store to check out something. Followed by a trip to Pharmacy. Finally, I went to Cold Storage. Reached back home at 5pm, and got down to work.
TOO MUCH CHOCOLATE CAKE!
Dad says my batter always looks like shit. Well, literally.
This is really easy to make! This is the 3rd time I'm making this!
The first time I tried, it was fabulous; and the younger brother likes it!
The second round though, I tweaked the recipe out of curiosity's sake. Water was replaced with Nescafe coffee; and Light sour cream (a feeble attempt at healthier alternatives) was used instead of premium sour cream. The end result? It botched up! It was a little too dry and thick. Even I myself found it hard to sallow, and tried to wash it down with water. Brought half a portion for the cg; and stuffed it down their throats. They had to wash it down with water, too.
This third time round? I'm sticking to the original recipe! Once bitten, twice shy.
Anyway, as I was saying, this is really so easy to make. Within an hour, the batter was already in the oven! This is so relaxing; I even had time to clean up, eat dinner, and enjoy a luxurious cup of tea in between!
Packed with goodness untold!!!
And...
The cake! =)
Note to oneself: Thou shalt not lick the spatula when baking. Fingers, too.
Monday, 28 September 2009
BIBIMBAP-ED
I made Bibimbap (비빔밥) for tonight's dinner. If I like Bulgogi, I LOVE Bibimbap.
Thus far, it is definitely my favourite Korean dish. I adore the harmony of the condiments; the magical way in which the various herbs, spices, veggies, and flavours complement each other into a delectable blend. In addition, the dish is healthy; and the visual aspect is absolutely colourful and eye-pleasing. Totally whets ones' appetite!
Carrot. Green onion (scallions). Shiitake mushroom. Enokitake mushroom. Bean sprouts. Minced garlic. Zucchini. Spinach.
Ta-dah!
Furnished with the last ingredient - egg!
I got the recipe off a website set up by a Korean woman. The dish turned out to be truly wonderful! It was even better than what I had hoped for! Absolutely delightful!
The process of cooking is beyond intriguing; the way how the various preparation steps come together, combine, and transform an original, raw ingredient into something tasty.
The best part about cooking your own food that you can tweak the recipe to your taste buds. I'm a fanatic chilli lover, and thus was more generous with the gochujang. I prefer eating healthy; and thus boiled the egg instead of frying it sunny-side up. A garlic enthusiast, I doubled the cloves of garlic. The original recipe had only called for shiitake mushroom (香菇); I threw in enokitake (金针菇) as well.
Good dinner tonight.
I'm feeling healthy already! I've plans to take extra care to eat healthy for, I don't know, the next 2 weeks? Do me a favour: please smack me if you spot me eating/drinking sinful food (with the exception of coffee and milk tea, please). I had 4 cups of coffee on Sunday, and 3 cups of coffee today. Shucks!
Thus far, it is definitely my favourite Korean dish. I adore the harmony of the condiments; the magical way in which the various herbs, spices, veggies, and flavours complement each other into a delectable blend. In addition, the dish is healthy; and the visual aspect is absolutely colourful and eye-pleasing. Totally whets ones' appetite!
Carrot. Green onion (scallions). Shiitake mushroom. Enokitake mushroom. Bean sprouts. Minced garlic. Zucchini. Spinach.
Ta-dah!
Furnished with the last ingredient - egg!I got the recipe off a website set up by a Korean woman. The dish turned out to be truly wonderful! It was even better than what I had hoped for! Absolutely delightful!
The process of cooking is beyond intriguing; the way how the various preparation steps come together, combine, and transform an original, raw ingredient into something tasty.
The best part about cooking your own food that you can tweak the recipe to your taste buds. I'm a fanatic chilli lover, and thus was more generous with the gochujang. I prefer eating healthy; and thus boiled the egg instead of frying it sunny-side up. A garlic enthusiast, I doubled the cloves of garlic. The original recipe had only called for shiitake mushroom (香菇); I threw in enokitake (金针菇) as well.
Good dinner tonight.
I'm feeling healthy already! I've plans to take extra care to eat healthy for, I don't know, the next 2 weeks? Do me a favour: please smack me if you spot me eating/drinking sinful food (with the exception of coffee and milk tea, please). I had 4 cups of coffee on Sunday, and 3 cups of coffee today. Shucks!
Friday, 18 September 2009
EXPERIMENTS
Time flies, really.
The very first time I tried my hands at baking is earlier this January, which is less than 8months ago. That is not even considered real baking, to be concise; but nevertheless, it had been such a bother (right, PH? DH? Remember how the bones in our poor fingers nearly broke just by crumbling that ONE WHOLE ROLL of digestive biscuits? Should have thought to use a hammer or something. Anyway, to be fair, we did 偷 吃 a little here and there while crumbling the biscuits. Heh!) that I remember telling myself something to the effect that never again would I bake.
Promises of this nature - more often than not - usually do not stick out till the end; which is why one should always be prepared to expect the unexpected, I thought ironically to myself while peeling, de-core-ing, and slicing some Granny Smiths. It has only been 8months, and since that January birthday cake, things have progressed to chocolate cakes and, now, the current apple pies.
The first attempt at apple pie turned out fine; except that it was a tad way too sweet, and the crust was a little odd-tasting; so much so that I personally doubted its' edibility. Thus, this time round though, I kapok-ed my mum's dough recipe and reduced the amount of white sugar by half, choosing to leave the quantity of brown sugar as it originally is because, you know, the gooey sauce in apple pies are supposed to be brown in colour.
Mum's dough was, of course, way much better than my first attempt. It was, however, dry and flaky. It was almost impossible to roll a good piece out of it. Just then, I remember reading somewhere that the main causes of flaky doughs are most probably due to either: insufficient thawing, or lack of water. The former was not a very likely cause (since Mum's dough does not require refrigerating unlike some other recipes which call for it). Mum's recipe had not listed water as one of the ingredients. As a precautionary measure, I tore off a small chunk of dough and added a little water to it, and voila!
Anyway, as I was saying, the dough has been my area of biggest concern. That had been Friday night. After baking, I kept the pie in the refrigerator overnight and took it out the next morning before heading out for tuition; adjourning down to Simei thereafter. Had originally planned to warm it up before serving (food tastes best when served hot!), but didn't get to do so. I was worried, too, as to whether would it upset stomachs; since I took it out from the refrigerator at 10am in the morning.
I didn't realize how concerned I was over this whole thing until this little chat with WL while walking out of Expo together later the same day.
"The apple pie just now, you're the one who brought it, right? Buy one ah? Or make one?"
"Made it. How ah? How was it? Is it ok?"
"Nice." My heart danced, and she continued, "I LIKE the crust!"
I flipped. I couldn't almost believe my ears. The dough? The LEAST confidence I had is the dough! And I know that many people - myself inclusive - prefer fillings to crusts. The unexpected stone in my heart suddenly felt lifted. Strangely, this alone certainly beats having 10 people saying that they like the fillings.
Anyway, I just suddenly came to realize that - unknowingly, inadvertently, and subconsciously - the CG has become the (un)official food tasters. To put it plainly, apart from the family, it feels like there is also another bunch of supportive, long-suffering, and awesome food tasters (read: guinea pigs) who readily and gamely help to wipe out the "products" of my "experiments". Hohoho!
Anyway, before I start working full-time, I would like to use this period to experiment and try out different stuffs. I have a feeling that starting from Jan 2010, time would not be such a luxury as it is now.
My next conquer? Cookies!
Edit (12.09am): Next on the list: CHILLI CRAB!
The very first time I tried my hands at baking is earlier this January, which is less than 8months ago. That is not even considered real baking, to be concise; but nevertheless, it had been such a bother (right, PH? DH? Remember how the bones in our poor fingers nearly broke just by crumbling that ONE WHOLE ROLL of digestive biscuits? Should have thought to use a hammer or something. Anyway, to be fair, we did 偷 吃 a little here and there while crumbling the biscuits. Heh!) that I remember telling myself something to the effect that never again would I bake.
Promises of this nature - more often than not - usually do not stick out till the end; which is why one should always be prepared to expect the unexpected, I thought ironically to myself while peeling, de-core-ing, and slicing some Granny Smiths. It has only been 8months, and since that January birthday cake, things have progressed to chocolate cakes and, now, the current apple pies.
The first attempt at apple pie turned out fine; except that it was a tad way too sweet, and the crust was a little odd-tasting; so much so that I personally doubted its' edibility. Thus, this time round though, I kapok-ed my mum's dough recipe and reduced the amount of white sugar by half, choosing to leave the quantity of brown sugar as it originally is because, you know, the gooey sauce in apple pies are supposed to be brown in colour.
Mum's dough was, of course, way much better than my first attempt. It was, however, dry and flaky. It was almost impossible to roll a good piece out of it. Just then, I remember reading somewhere that the main causes of flaky doughs are most probably due to either: insufficient thawing, or lack of water. The former was not a very likely cause (since Mum's dough does not require refrigerating unlike some other recipes which call for it). Mum's recipe had not listed water as one of the ingredients. As a precautionary measure, I tore off a small chunk of dough and added a little water to it, and voila!
Anyway, as I was saying, the dough has been my area of biggest concern. That had been Friday night. After baking, I kept the pie in the refrigerator overnight and took it out the next morning before heading out for tuition; adjourning down to Simei thereafter. Had originally planned to warm it up before serving (food tastes best when served hot!), but didn't get to do so. I was worried, too, as to whether would it upset stomachs; since I took it out from the refrigerator at 10am in the morning.
I didn't realize how concerned I was over this whole thing until this little chat with WL while walking out of Expo together later the same day.
"The apple pie just now, you're the one who brought it, right? Buy one ah? Or make one?"
"Made it. How ah? How was it? Is it ok?"
"Nice." My heart danced, and she continued, "I LIKE the crust!"
I flipped. I couldn't almost believe my ears. The dough? The LEAST confidence I had is the dough! And I know that many people - myself inclusive - prefer fillings to crusts. The unexpected stone in my heart suddenly felt lifted. Strangely, this alone certainly beats having 10 people saying that they like the fillings.
Anyway, I just suddenly came to realize that - unknowingly, inadvertently, and subconsciously - the CG has become the (un)official food tasters. To put it plainly, apart from the family, it feels like there is also another bunch of supportive, long-suffering, and awesome food tasters (read: guinea pigs) who readily and gamely help to wipe out the "products" of my "experiments". Hohoho!
Anyway, before I start working full-time, I would like to use this period to experiment and try out different stuffs. I have a feeling that starting from Jan 2010, time would not be such a luxury as it is now.
My next conquer? Cookies!
Edit (12.09am): Next on the list: CHILLI CRAB!
Thursday, 17 September 2009
SELECTIVE
With the exception of ba zhang and sushi, I don't really like rice. I know I know, rice is THE staple food of Asia; but I'm just sooo sick of eating rice and grains for almost every other meal for the past 20-odds years; so much so that nowadays, I would usually eat the 料 and discard away half a pack of 菜饭.
Sans laziness to chew and a general tendency not to eat outside, I have quite a healthy appetite for other things, though. Tapoica chips, for one. Chocolates, coffee buns, ba zhang, sushi, milk tea, Old Chang Kee's gu cai, Swensen's fries, Subway's cold cut trio, kangkong, prawn, crab, topshell, sotong sotong and more sotong, ham, noodles, instant noodles.
This reminds me, I had instant noodles for breakfast this morning. This is the second meal of instant noodles for the week. NOT healthy, definitely!
Anyway, I really like instant noodles.
Usually, I would firstly cook and soften the noodles in boiling water. After which, I would drain the noodles and cool them down by washing in normal, drinking water. This step is something personal, something akin to a strange habit; although it is kind of redundant. I'm aware that all the ruckus about the supposedly wax in noodles is just a bunch of hoax. Somehow, despite this knowledge, I STILL prefer to wash the noodles in clear, drinking water. Strangely, it just feels healthier (remove oil, hopefully?). In addition, it also prevents the noodles from being all too soggy. I don't know about you, but I hate limpy noodles. Noodles are supposed to be Q and bouncy. Toooiii!
I like the curry seasoning. Apart from the seasoning, I would also usually add in a dash of sesame oil, a generous dose of black pepper (don't add this if you're not an arrant chilli/spicy lover), and a little of tomato sauce and chilli sauce. Yes, preservatives overload; but hey! I don't eat instant noodles every single day!
Occasionally - if I remember - I would throw in shiitake mushrooms, or enokitake mushrooms (金针菇!!! 一级棒!!!), or an egg. The end result? It is always fabulous (at least, to me, it is)! Not only is the colour pretty (a nice orangey-red), but the noodles is springy and Q as well; bringing along with it a fiery dash of hot spiciness, masked with a tangible - but yet mild - tinge of delightful sweetness (thanks to the tomato sauce!). I always take special care when it comes to the chilli sauce and tomato sauce though, because I would not like the noodles to get too creamy or gelatinous.
Eat me! I am Q!
Ok, this morning's shall be the last packet of instant noodles for this week.
Sans laziness to chew and a general tendency not to eat outside, I have quite a healthy appetite for other things, though. Tapoica chips, for one. Chocolates, coffee buns, ba zhang, sushi, milk tea, Old Chang Kee's gu cai, Swensen's fries, Subway's cold cut trio, kangkong, prawn, crab, topshell, sotong sotong and more sotong, ham, noodles, instant noodles.
This reminds me, I had instant noodles for breakfast this morning. This is the second meal of instant noodles for the week. NOT healthy, definitely!
Anyway, I really like instant noodles.
Usually, I would firstly cook and soften the noodles in boiling water. After which, I would drain the noodles and cool them down by washing in normal, drinking water. This step is something personal, something akin to a strange habit; although it is kind of redundant. I'm aware that all the ruckus about the supposedly wax in noodles is just a bunch of hoax. Somehow, despite this knowledge, I STILL prefer to wash the noodles in clear, drinking water. Strangely, it just feels healthier (remove oil, hopefully?). In addition, it also prevents the noodles from being all too soggy. I don't know about you, but I hate limpy noodles. Noodles are supposed to be Q and bouncy. Toooiii!
I like the curry seasoning. Apart from the seasoning, I would also usually add in a dash of sesame oil, a generous dose of black pepper (don't add this if you're not an arrant chilli/spicy lover), and a little of tomato sauce and chilli sauce. Yes, preservatives overload; but hey! I don't eat instant noodles every single day!
Occasionally - if I remember - I would throw in shiitake mushrooms, or enokitake mushrooms (金针菇!!! 一级棒!!!), or an egg. The end result? It is always fabulous (at least, to me, it is)! Not only is the colour pretty (a nice orangey-red), but the noodles is springy and Q as well; bringing along with it a fiery dash of hot spiciness, masked with a tangible - but yet mild - tinge of delightful sweetness (thanks to the tomato sauce!). I always take special care when it comes to the chilli sauce and tomato sauce though, because I would not like the noodles to get too creamy or gelatinous.
Eat me! I am Q!Ok, this morning's shall be the last packet of instant noodles for this week.
Sunday, 26 July 2009
CHOCOLATY
Baked a chocolate cake late Friday night. I was initially worried about how it would turn out; it's my FIRST TIME baking, after all (minus KC's birthday cake. Anyway, THAT was not exactly baking; but more of refrigerating. AND it was a combined effort - PH and DH!). In addition, this cake that I'm planning to bake is supposed to be rich, dense, and heavy. Can you guess what the recipe is named as? TOO MUCH CHOCOLATE CAKE. Yep, the name speaks screams for itself.
Some of the ingredients used are Devil's Food, chocolate pudding, sour cream, and semi-sweet chocolate chips. If you're a chocolic, you'll like it!
Anyway, I had wanted to purchase a bundt pan to bake the cake in. However, as this is the first time I'm trying out this Too Much Chocolate Cake recipe, it just doesn't makes sense to invest too much. Thus, I just used a plain rectangular baking pan.
The cake came out fine (although I had to bake it longer than stated because the middle just won't cook)! I was very worried about the taste. To me, it tastes quite fine. But then again, since I'm the cook, my judgment would tend to be biased. The verdict? It turned out that everyone in the family find it "fine", or "not bad". The parents don't find it too sweet, even! *WOOT!*
It is chocolaty, rich, dense, not too dry, and not too sweet. What can I complain about this recipe? IT IS GOOD!
Would try to tweak and play around with the recipe. Perhaps I'll try baking it in black coffee next time. Hope it'll turn out even better and flavourful!
The cake (don't expect too much on the visual aesthetic aspect. BUT do a favour: please click to enlarge because, trust me, it looks AWESOME!!! *Okie, this is a tad biased here... But it really IS awesome-looking)...
P.S. DC, you'll be eating this tomorrow!!! =)
Some of the ingredients used are Devil's Food, chocolate pudding, sour cream, and semi-sweet chocolate chips. If you're a chocolic, you'll like it!
Anyway, I had wanted to purchase a bundt pan to bake the cake in. However, as this is the first time I'm trying out this Too Much Chocolate Cake recipe, it just doesn't makes sense to invest too much. Thus, I just used a plain rectangular baking pan.
The cake came out fine (although I had to bake it longer than stated because the middle just won't cook)! I was very worried about the taste. To me, it tastes quite fine. But then again, since I'm the cook, my judgment would tend to be biased. The verdict? It turned out that everyone in the family find it "fine", or "not bad". The parents don't find it too sweet, even! *WOOT!*
It is chocolaty, rich, dense, not too dry, and not too sweet. What can I complain about this recipe? IT IS GOOD!
Would try to tweak and play around with the recipe. Perhaps I'll try baking it in black coffee next time. Hope it'll turn out even better and flavourful!
The cake (don't expect too much on the visual aesthetic aspect. BUT do a favour: please click to enlarge because, trust me, it looks AWESOME!!! *Okie, this is a tad biased here... But it really IS awesome-looking)...
P.S. DC, you'll be eating this tomorrow!!! =)
Sunday, 19 April 2009
COOKED
I cooked on Friday. Bulgogi Chicken. It was awesome. This recipe is definitely a keeper! AND it's relatively easy to prepare as well!
Bulgogi Chicken
And I also attempted to make some hard-boiled-runny-yoke eggs. Well, the main objective that I was settling for was to have a solid egg white encompassing a runny yoke.
The end result
In contrast to the Bulgogi Chicken, the eggs were only alright. The yoke was obviously only a little runny, and the egg white was obviously a little too soft and squishy. Quite different from the solid-egg-white-runny-egg-yolk which I had envisioned. Oh well oh well, I should try again some day! Failure is the mummy of success!
Anyway, there's something wrong with Cbox. I can't post. It says I have been banned from posting! (???). Went to check the settings, but yet there is not even one banned IP address on the list (???). Aish~
Bulgogi ChickenAnd I also attempted to make some hard-boiled-runny-yoke eggs. Well, the main objective that I was settling for was to have a solid egg white encompassing a runny yoke.
The end resultIn contrast to the Bulgogi Chicken, the eggs were only alright. The yoke was obviously only a little runny, and the egg white was obviously a little too soft and squishy. Quite different from the solid-egg-white-runny-egg-yolk which I had envisioned. Oh well oh well, I should try again some day! Failure is the mummy of success!
Anyway, there's something wrong with Cbox. I can't post. It says I have been banned from posting! (???). Went to check the settings, but yet there is not even one banned IP address on the list (???). Aish~
Thursday, 9 April 2009
DONE IT!
I mentioned that I would make strawberry jam one of these days. I DID! This afternoon!
While dicing the berries, the sweet, fruity aroma got me ethereally enticed. My senses got helplessly clouded. Ohohoh! Why do I hate strawberries in the first place? How can it be? They smell so unbelievably heavenly and wonderful!
It was then I recalled what made me avoid berries and grapes like a plague. SOURNESS. I can't stand sourness. Not even a whiff of it. I think someone up there wired me in this way such that I have a double dosage of tolerance for spiciness, but absolutely none for sour. Gee...
I made the jam with reference to AllRecipes. It turned out good! In fact, it's better than good! Ok, it might fall short of the commercial ones, but at least it's still a true-blue strawberry jam! It IS tasty! AND it's healthy and preservatives-free! And the best part? I can cater the strawberry jam to the preference of my own tastebuds!
This is my breakfast for today. Homemade strawberry jam + picnic ham + tuna + 2 slices of bread. Mum made the tuna-ham sandwich. I heaped on the additional layer of homemade strawberry jam. Woot!
Today is going to be a fruitful day. Oh well, if it goes according to plan. Woke at 10am today, surfed the net for a short well, went to make the jam at 12pm, and now at 2pm, I'm blogging. After which, (hopefully) I'll be focusing on doing the Ed Psy I report. At 6pm, (again, hopefully), I would be heading out for a jog. Woot woot!
________________________________________________________________
My taste is slowing, but surely, changing and evolving. Of late, I've been drinking orange juice. ORANGES?!?!?!?
Oh well, truth be told, it started off without the freedom of choice. The parents occasionally purchase some oranges and squeeze orange juice out of them. On some days when I come home, I was thirsty and hot and bothered like a panting dog. All I wanted was just a cup of cold, cooling liquid. The only cold beverage we have in the refrigerator is iced water; and I've always strongly opposed (it's something personal) to drinking from recycled, plastic bottles. Left with no choice, I have to make do with the orange juice.
I realize, it's sort of an acquired taste. While in the past I can't even swallow a small piece of orange, now I am occasionally slurping orange juice. While in the past I used to turn my nose up at strawberries, now I'm making jam out of them. On a brighter note, if anything, this implies that increasingly variety of fruit is being incorporated into my diet! Woot!
Perhaps, in view of the evolving palate, someday I might just stop referring Sharks' Fin soup as "mucus". But then again, it might still be a long way to go.
MUCUS! YUCKS!
While dicing the berries, the sweet, fruity aroma got me ethereally enticed. My senses got helplessly clouded. Ohohoh! Why do I hate strawberries in the first place? How can it be? They smell so unbelievably heavenly and wonderful!
It was then I recalled what made me avoid berries and grapes like a plague. SOURNESS. I can't stand sourness. Not even a whiff of it. I think someone up there wired me in this way such that I have a double dosage of tolerance for spiciness, but absolutely none for sour. Gee...
I made the jam with reference to AllRecipes. It turned out good! In fact, it's better than good! Ok, it might fall short of the commercial ones, but at least it's still a true-blue strawberry jam! It IS tasty! AND it's healthy and preservatives-free! And the best part? I can cater the strawberry jam to the preference of my own tastebuds!
This is my breakfast for today. Homemade strawberry jam + picnic ham + tuna + 2 slices of bread. Mum made the tuna-ham sandwich. I heaped on the additional layer of homemade strawberry jam. Woot!
Today is going to be a fruitful day. Oh well, if it goes according to plan. Woke at 10am today, surfed the net for a short well, went to make the jam at 12pm, and now at 2pm, I'm blogging. After which, (hopefully) I'll be focusing on doing the Ed Psy I report. At 6pm, (again, hopefully), I would be heading out for a jog. Woot woot!
________________________________________________________________
My taste is slowing, but surely, changing and evolving. Of late, I've been drinking orange juice. ORANGES?!?!?!?
Oh well, truth be told, it started off without the freedom of choice. The parents occasionally purchase some oranges and squeeze orange juice out of them. On some days when I come home, I was thirsty and hot and bothered like a panting dog. All I wanted was just a cup of cold, cooling liquid. The only cold beverage we have in the refrigerator is iced water; and I've always strongly opposed (it's something personal) to drinking from recycled, plastic bottles. Left with no choice, I have to make do with the orange juice.
I realize, it's sort of an acquired taste. While in the past I can't even swallow a small piece of orange, now I am occasionally slurping orange juice. While in the past I used to turn my nose up at strawberries, now I'm making jam out of them. On a brighter note, if anything, this implies that increasingly variety of fruit is being incorporated into my diet! Woot!
Perhaps, in view of the evolving palate, someday I might just stop referring Sharks' Fin soup as "mucus". But then again, it might still be a long way to go.
MUCUS! YUCKS!
Monday, 29 December 2008
LONG DAY
LONG DAY
Woke bright and early at 8am today. Ate lunch at Just Acia. Wanted to try something different other than the usual Kimchi or Bibimbap or Ramen or Bulgogi, and thus ordered Spicy Chicken. I thought the Spicy Chicken was perfectly addictive and fine; though a friend commented it's too spicy and backed off just having sampled a piece. Of course, I nipped some of their Bulgogi Beef as well. Bulgogi is just too good to resist. Hohoho! I seldom eat out, however, that lunch, my stomach was so filled with food. Other than the occasional Sakae Buffet meal, I can't recall when was the last time I had such a healthy intake of food portion outside. I was bursting at the seams! Gah! Ok, honestly; was forced to eat. Gah!
After lunch, we shopped for a short while in PS. At 3pm, I made my way to City Hall to meet with J, who'll be arriving earlier. Because KelL has not arrived yet, the both of us popped by Pennisula Plaza, and I checked out the prices of the guitars. Pleasantly surprisingly (YEAH!!!), a couple of Takamine series were selling at 200-odds. Of course, some of the more higher-end Takamine series were selling at higher prices; 600-odds, 700-odds, or a 4-figure digit. Just there and then, it was just so reasonably tempting. 200-odds is somewhat affordable, and it'll make my life alot easier. AND, from what I've heard, Takamine is a reasonably good manufacturer brand. It was quite tempting - right there and then - to set eyes on one, swipe the card, sign the receipt, and voila! However, spending so much of my own money on one single piece of item makes my heart ache so much. Not forgetting, cash would most probably be tight for the coming year, and maybe even continue into the next next year. Guess I'll just sit around for a bit and, when I'm done psycho-ing myself up for the heartache, I'll swipe the card.
We were en route back to City Hall station when KelL arrived. We met him at the station and decided consensually (but spearheaded by me, of course) to pop by TCC (YES!!!) for a chilling out session. Somehow, we arrived at Marina Square (I think it was because KelL wanted to check out some Thanksgiving gifts).
Purple and pink is a girly but pretty combination!
Because we were too lazy to walk all the way back to Suntec City or Citylink Mall where the nearest TCC is located, we settled on The Coffee Club instead. We ordered our drinks which arrived within minutes. The first glass the waiter served was some Milk Tea (we gestured to J), the second glass was Black Forest (KelL raised his hand slightly and nodded his head). The remaining glass was an Irish Coffee. The waiter looked at me enquiringly. I acknowledged with an embarrassed grin. The guys lowered their heads and snickered. The situation was, admittedly, kind of weird. I could imagine what was running through the waiter's head: 2 big guys; one is having Black Forest, and the other is having Milk Tea; and the only lady among them is having Irish Coffee! It's totally reversed!
Anyway, we stayed at The Coffee Club for about 2 hours. I think the most fruitful of all is the fellowship. We talked randomly and our topics ranged from Christmas to singlehood to matchmaking to NS to pontianak; to name a few. We crapped so much that KelL and J nearly died laughing. J's friend, A, joined us later. At 6.15pm, KelL went off for a dinner appointment, while J, A, and I catched Bedtime Stories at GV Marina.
The movie ended at 9.15pm. We walked down to the Esplanade, and spent a couple of minutes listening to a live band performance. Following which, we went up to the nearby roof terraces, snapped some pictures and, from up there, continued listening somemore to the live band performance. The view up there is tranquil and breathtaking, but the bad thing is: it is so high up that I felt terribly giddy when I looked down; so much so that I nearly lost my balance. Thus, half the time, I kept the parapet at an arm's length.
From Esplanade, we continued walking to Boat Quay; and it was at Boat Quay where we spotted a weird-looking Xmas tree.
Red in colour!
We continued walking, and arrived at Clarke Quay. We settled at Cafe Iguana, and the guys ordered a jug of Mango Margarita. Because I don't like Margarita (a Tequila-based cocktail), and because I already had a glass of Irish Whiskey-Coffee in the afternoon, I thus only consumed half a glass of Mango Margarita + another 2 mouthfuls (see, I'm a good girl); because I lost twice in a game. We left early at around 11pm (see again! I'm a good girl!), and I reached home at 12am. After taking a shower, I was quite tired - from the alcohol or the long day or the lack of sleep, I couldn't tell. Without bothering to wait for the hair to dry, which I usually do, I plonked off to dreamland with damp hair at 1am.
_____________________________________________________
Anyway, I made these today!
C______ Chicken Wings. (Sorry for the shaky hands)
If the Bulgogi tasted good, this is a!w!e!s!o!m!e!. And it's so ridiculously simple to make that I feel stupid. The best part is: everybody in the house likes it and gives it thumbs up! And even Mum and Dad would like to cook it for dinner someday!
Anyway, before anyone has tried it, I'm not intending to reveal what on earth is this C_______ Chicken (please shhh!!! if you do know.). Chances are, if I reveal what it is beforehand, everyone will just wince and "yyeeoooww..." and "uurrgghhh..." and "errrmmm..." and "hhhuuuhhh...", all these while throwing skeptical looks at the same time. And I hate having to explain myself. The C______ Chicken shall, and is totally able to, speak for itself.
So, I guess, the best way is to reveal what it is after having tasted it, and get entertained with all the s!h!o!c!k!e!d! expressions. But, honestly, c_______ and chicken blends surprisingly harmoniously and superbly! When the family first heard with what the chicken wings will be made, they threw me dubious looks and said I'm weird. BUT? In the end, they all raved and passed favourable comments. The elder brother was like, "What did you add? You sure you only used soya sauce and c_________? Only these, ah? Nothing else?"
In addition, I love how beautiful the glossy coat of gravy looks! Albeit it stretches the imagination a tad, C_______ Chicken is, I repeat, awesome! Sweet and juicy!
Woke bright and early at 8am today. Ate lunch at Just Acia. Wanted to try something different other than the usual Kimchi or Bibimbap or Ramen or Bulgogi, and thus ordered Spicy Chicken. I thought the Spicy Chicken was perfectly addictive and fine; though a friend commented it's too spicy and backed off just having sampled a piece. Of course, I nipped some of their Bulgogi Beef as well. Bulgogi is just too good to resist. Hohoho! I seldom eat out, however, that lunch, my stomach was so filled with food. Other than the occasional Sakae Buffet meal, I can't recall when was the last time I had such a healthy intake of food portion outside. I was bursting at the seams! Gah! Ok, honestly; was forced to eat. Gah!
After lunch, we shopped for a short while in PS. At 3pm, I made my way to City Hall to meet with J, who'll be arriving earlier. Because KelL has not arrived yet, the both of us popped by Pennisula Plaza, and I checked out the prices of the guitars. Pleasantly surprisingly (YEAH!!!), a couple of Takamine series were selling at 200-odds. Of course, some of the more higher-end Takamine series were selling at higher prices; 600-odds, 700-odds, or a 4-figure digit. Just there and then, it was just so reasonably tempting. 200-odds is somewhat affordable, and it'll make my life alot easier. AND, from what I've heard, Takamine is a reasonably good manufacturer brand. It was quite tempting - right there and then - to set eyes on one, swipe the card, sign the receipt, and voila! However, spending so much of my own money on one single piece of item makes my heart ache so much. Not forgetting, cash would most probably be tight for the coming year, and maybe even continue into the next next year. Guess I'll just sit around for a bit and, when I'm done psycho-ing myself up for the heartache, I'll swipe the card.
We were en route back to City Hall station when KelL arrived. We met him at the station and decided consensually (but spearheaded by me, of course) to pop by TCC (YES!!!) for a chilling out session. Somehow, we arrived at Marina Square (I think it was because KelL wanted to check out some Thanksgiving gifts).
Purple and pink is a girly but pretty combination!Because we were too lazy to walk all the way back to Suntec City or Citylink Mall where the nearest TCC is located, we settled on The Coffee Club instead. We ordered our drinks which arrived within minutes. The first glass the waiter served was some Milk Tea (we gestured to J), the second glass was Black Forest (KelL raised his hand slightly and nodded his head). The remaining glass was an Irish Coffee. The waiter looked at me enquiringly. I acknowledged with an embarrassed grin. The guys lowered their heads and snickered. The situation was, admittedly, kind of weird. I could imagine what was running through the waiter's head: 2 big guys; one is having Black Forest, and the other is having Milk Tea; and the only lady among them is having Irish Coffee! It's totally reversed!
Anyway, we stayed at The Coffee Club for about 2 hours. I think the most fruitful of all is the fellowship. We talked randomly and our topics ranged from Christmas to singlehood to matchmaking to NS to pontianak; to name a few. We crapped so much that KelL and J nearly died laughing. J's friend, A, joined us later. At 6.15pm, KelL went off for a dinner appointment, while J, A, and I catched Bedtime Stories at GV Marina.
The movie ended at 9.15pm. We walked down to the Esplanade, and spent a couple of minutes listening to a live band performance. Following which, we went up to the nearby roof terraces, snapped some pictures and, from up there, continued listening somemore to the live band performance. The view up there is tranquil and breathtaking, but the bad thing is: it is so high up that I felt terribly giddy when I looked down; so much so that I nearly lost my balance. Thus, half the time, I kept the parapet at an arm's length.
From Esplanade, we continued walking to Boat Quay; and it was at Boat Quay where we spotted a weird-looking Xmas tree.
Red in colour!We continued walking, and arrived at Clarke Quay. We settled at Cafe Iguana, and the guys ordered a jug of Mango Margarita. Because I don't like Margarita (a Tequila-based cocktail), and because I already had a glass of Irish Whiskey-Coffee in the afternoon, I thus only consumed half a glass of Mango Margarita + another 2 mouthfuls (see, I'm a good girl); because I lost twice in a game. We left early at around 11pm (see again! I'm a good girl!), and I reached home at 12am. After taking a shower, I was quite tired - from the alcohol or the long day or the lack of sleep, I couldn't tell. Without bothering to wait for the hair to dry, which I usually do, I plonked off to dreamland with damp hair at 1am.
_____________________________________________________
Anyway, I made these today!
C______ Chicken Wings. (Sorry for the shaky hands)If the Bulgogi tasted good, this is a!w!e!s!o!m!e!. And it's so ridiculously simple to make that I feel stupid. The best part is: everybody in the house likes it and gives it thumbs up! And even Mum and Dad would like to cook it for dinner someday!
Anyway, before anyone has tried it, I'm not intending to reveal what on earth is this C_______ Chicken (please shhh!!! if you do know.). Chances are, if I reveal what it is beforehand, everyone will just wince and "yyeeoooww..." and "uurrgghhh..." and "errrmmm..." and "hhhuuuhhh...", all these while throwing skeptical looks at the same time. And I hate having to explain myself. The C______ Chicken shall, and is totally able to, speak for itself.
So, I guess, the best way is to reveal what it is after having tasted it, and get entertained with all the s!h!o!c!k!e!d! expressions. But, honestly, c_______ and chicken blends surprisingly harmoniously and superbly! When the family first heard with what the chicken wings will be made, they threw me dubious looks and said I'm weird. BUT? In the end, they all raved and passed favourable comments. The elder brother was like, "What did you add? You sure you only used soya sauce and c_________? Only these, ah? Nothing else?"
In addition, I love how beautiful the glossy coat of gravy looks! Albeit it stretches the imagination a tad, C_______ Chicken is, I repeat, awesome! Sweet and juicy!
Friday, 26 December 2008
POST OF FOOD
POST OF FOOD
It tastes good and tasty! The meat is sweet and tender. The gravy, too, is fantastic! It goes so well with rice. The family likes it! And the best part? Not even a grain of salt was used to make the Bulgogi! Good for the health-conscious.
One thing that I really like about Korean dishes: they're healthy. Spring onions (scallions), carrots, shiitake mushrooms, garlic, onion, pineapple rings, black pepper, sesame seeds, meat.
Just the colour alone is so appetizing!
Bulgogi Chicken!
___________________________________________________________
All I had wanted to do, was to make a bowl of Bulgogi Chicken as one of the accompanying dishes for dinner, but I ended up helping Dad cooking the other dishes as well. I was frying these when I received the biggest shock of my life.
Fish fillets!
You know how some parts of a fillet, while frying, will have air pockets in it, and pop out like bubbles? While I was frying, one of these fillets actually bloated up big time. Just like that, in the blinking of an eye, it ballooned up big time. LIKE A PUFFERFISH. TOTALLY! IT WAS THAT ROUND AND BLOATED, NO KIDDING! I was frightened out of my skin. What if it pops?! It's not a problem if there's only air inside. But what if there's oil in it?! It'll splatter out like a dungbomb!
I shrieked and yelled. With the ladle still in hand, I yielded it with the air of an orchestra conductor in distress, retreated as far as I could, and cowered behind Dad fearfully. "Pa! Pa! SO FAT LAH! SO BIG! Look at that! Oei! SO BLOATED! How?! How?! Explode lah! It's going to explode! It's going to explode, it'sgoingtoexplodeliaolah!"
Needless to say, he was amused. After he was done laughing, he fished out the "pufferfish" fillet with a sieve ladle. "So scary meh? Like that also scare... You think what? Atomic bomb, ah?"
_____________________________________________________
Anyway, last night, I was chatting online with a polytechnic coursemate, KelT. And it's startling, at how the human brain can retain memories. And it's even more so surprising, to realize what a creature of habit humans can be. And it's even more shocking, at how - sometimes - some random words or thoughts that others express at a seemingly innocuous moment, is exactly what is going on in your mind. It's just like, WHAM! GASP! WOW!
It tastes good and tasty! The meat is sweet and tender. The gravy, too, is fantastic! It goes so well with rice. The family likes it! And the best part? Not even a grain of salt was used to make the Bulgogi! Good for the health-conscious.
One thing that I really like about Korean dishes: they're healthy. Spring onions (scallions), carrots, shiitake mushrooms, garlic, onion, pineapple rings, black pepper, sesame seeds, meat.
Just the colour alone is so appetizing!
Bulgogi Chicken!___________________________________________________________
All I had wanted to do, was to make a bowl of Bulgogi Chicken as one of the accompanying dishes for dinner, but I ended up helping Dad cooking the other dishes as well. I was frying these when I received the biggest shock of my life.
Fish fillets!You know how some parts of a fillet, while frying, will have air pockets in it, and pop out like bubbles? While I was frying, one of these fillets actually bloated up big time. Just like that, in the blinking of an eye, it ballooned up big time. LIKE A PUFFERFISH. TOTALLY! IT WAS THAT ROUND AND BLOATED, NO KIDDING! I was frightened out of my skin. What if it pops?! It's not a problem if there's only air inside. But what if there's oil in it?! It'll splatter out like a dungbomb!
I shrieked and yelled. With the ladle still in hand, I yielded it with the air of an orchestra conductor in distress, retreated as far as I could, and cowered behind Dad fearfully. "Pa! Pa! SO FAT LAH! SO BIG! Look at that! Oei! SO BLOATED! How?! How?! Explode lah! It's going to explode! It's going to explode, it'sgoingtoexplodeliaolah!"
Needless to say, he was amused. After he was done laughing, he fished out the "pufferfish" fillet with a sieve ladle. "So scary meh? Like that also scare... You think what? Atomic bomb, ah?"
_____________________________________________________
Anyway, last night, I was chatting online with a polytechnic coursemate, KelT. And it's startling, at how the human brain can retain memories. And it's even more so surprising, to realize what a creature of habit humans can be. And it's even more shocking, at how - sometimes - some random words or thoughts that others express at a seemingly innocuous moment, is exactly what is going on in your mind. It's just like, WHAM! GASP! WOW!
Friday, 25 July 2008
PICTURES...
... speak a thousand words.
Before
After
It looks and tastes alright - for a first timer. My only complain is that a little too much Japanese Rice Vinegar has been added; and thus the sushi rices tastes quite sour-ish. But overall, it's totally fine.
Personally, I think sushi's a really healthy meal. For one, seaweed packs a whole lot of health benefits. If any of my future kids is a fussy eater, I'll just incorporate healthy alternatives such as tuna, tomatoes, cucumber etc into sushi, and simply pop them into their mouth. Which rule states that there can't be spinach sushi or celery sushi?
Nothing is impossible for the creative and willing mind! If something doesn't exist, chances are, it simply means that it's never been tried before!
It'll be easy, I guess. Afterall, all kids LOVE sushi!
I am just so brilliant!
... speak a thousand words.
Before
AfterIt looks and tastes alright - for a first timer. My only complain is that a little too much Japanese Rice Vinegar has been added; and thus the sushi rices tastes quite sour-ish. But overall, it's totally fine.
Personally, I think sushi's a really healthy meal. For one, seaweed packs a whole lot of health benefits. If any of my future kids is a fussy eater, I'll just incorporate healthy alternatives such as tuna, tomatoes, cucumber etc into sushi, and simply pop them into their mouth. Which rule states that there can't be spinach sushi or celery sushi?
Nothing is impossible for the creative and willing mind! If something doesn't exist, chances are, it simply means that it's never been tried before!
It'll be easy, I guess. Afterall, all kids LOVE sushi!
I am just so brilliant!
Monday, 7 July 2008
MAKING SUSHI
Yesterday evening, my younger brother and I went to Kou Fu for dinner. Before that, we stopped by Popular, and browsed through the store. Oh, the piqued curiosity! I could hardly contain the jubilant bubbles of excitement inside me! Cold Storage. NTUC Fairprice. Ikea. Courts. Giant. Best Denki. Popular. Kinokuniya. Times. The vast amount of different items each and every respective massive department has to offer! It is just sooo exciting; it is sooo cool! Each item off the shell seems to have a history to tell, nutrition values to divulge, chemical make-up to educate, hidden beauty to showcase, and knowledge to feed. The towering shelves, and the gargantuan amount of various items sitting seemingly innocuously on those shelves. It makes me feel like a humble little girl again - young and wide-eyed; totally spoilt for choice. Educated through the school education system, but yet still quite empty up there.
We left the store about 15minutes later, scoring a single victory with a cookbook. With the various cuisine cookbooks screaming for attention, I was practically torn and demented over the choices. Eventually, after much pondering, Japanese Sushi wins. Partly because I love sushi, and partly because the cookbook itself appeals greatly to me. The colours employed are vibrant, the book is bilingual (in Chinese and English; not that the former matters to me, anyway), the instructions are clear and easy-to-follow, and the pictures are oh-so-pretty! And, of course, most importantly, the book also teaches on how to prepare the rice.
I plan to start simple. Perhaps some sushi rolls (a.k.a. Maki-Zushi -- e.g. cucumber sushi rolls, tuna sushi rolls, omelette sushi rolls, crabmeat sushi rolls etc), warship sushi (a.k.a. Gunkan-Zushi -- e.g. scallop, tuna salad etc), and the likes. All these, for the time being. That is, until I've read up on the internet and equipped myself with the essentials on food safety (cross contamination!!!); before embarking on more ambitious tasks such as Salmon Nigiri-Zushi, Horse Mackerel Nigiri-Zushi, hand rolls (Temaki-Zushi) etc.
The only problem is finding the required materials. Where on earth can one find bamboo mat (makisu), Pressed Sushi Mould (oshiwaku), Japanese sake, Japanese rice vinegar, shoyu, green horseradish (wasabi), pickled ginger, prawn roe, BIG sheets of seaweed, and the likes?
Do tag on the tagboard or leave a comment if anyone here has any idea. Thanks!
Yesterday evening, my younger brother and I went to Kou Fu for dinner. Before that, we stopped by Popular, and browsed through the store. Oh, the piqued curiosity! I could hardly contain the jubilant bubbles of excitement inside me! Cold Storage. NTUC Fairprice. Ikea. Courts. Giant. Best Denki. Popular. Kinokuniya. Times. The vast amount of different items each and every respective massive department has to offer! It is just sooo exciting; it is sooo cool! Each item off the shell seems to have a history to tell, nutrition values to divulge, chemical make-up to educate, hidden beauty to showcase, and knowledge to feed. The towering shelves, and the gargantuan amount of various items sitting seemingly innocuously on those shelves. It makes me feel like a humble little girl again - young and wide-eyed; totally spoilt for choice. Educated through the school education system, but yet still quite empty up there.
We left the store about 15minutes later, scoring a single victory with a cookbook. With the various cuisine cookbooks screaming for attention, I was practically torn and demented over the choices. Eventually, after much pondering, Japanese Sushi wins. Partly because I love sushi, and partly because the cookbook itself appeals greatly to me. The colours employed are vibrant, the book is bilingual (in Chinese and English; not that the former matters to me, anyway), the instructions are clear and easy-to-follow, and the pictures are oh-so-pretty! And, of course, most importantly, the book also teaches on how to prepare the rice.
Sushi roll. Hand roll.
I plan to start simple. Perhaps some sushi rolls (a.k.a. Maki-Zushi -- e.g. cucumber sushi rolls, tuna sushi rolls, omelette sushi rolls, crabmeat sushi rolls etc), warship sushi (a.k.a. Gunkan-Zushi -- e.g. scallop, tuna salad etc), and the likes. All these, for the time being. That is, until I've read up on the internet and equipped myself with the essentials on food safety (cross contamination!!!); before embarking on more ambitious tasks such as Salmon Nigiri-Zushi, Horse Mackerel Nigiri-Zushi, hand rolls (Temaki-Zushi) etc.
The only problem is finding the required materials. Where on earth can one find bamboo mat (makisu), Pressed Sushi Mould (oshiwaku), Japanese sake, Japanese rice vinegar, shoyu, green horseradish (wasabi), pickled ginger, prawn roe, BIG sheets of seaweed, and the likes?
Do tag on the tagboard or leave a comment if anyone here has any idea. Thanks!
Wednesday, 25 June 2008
HEALTHY LIVING
This might come as an odd surprise for many, but I am - actually - not a big fan of modern medicine. A bit rich and hypocritical, I know; coming from someone who has had spent 3 years chasing after a Diploma in Biomedical Science, and is already more than halfway through her studies in Chemistry. It is such an irony; a paradox.
But really, that aside, I believe that the human body has its own immunity. AND unnecessarily meddling with our body's natural line of defense with harsh chemicals or modern medications or facial masks or night repair lotions or facial scrubs or exfoliating cream and the likes is pure nonsense. I like organic. I like natural. Think aromatherapy. Think organic plants. Think chiropractic. Think TCM. Think alternative medicine. Think healthy.
Of course, having said so, I have absolutely nothing against modern, mainstream medicine. In all common sense, one should - by all means - always go for modern, mainstream medication if a need really calls for it. Such as raging fevers, viral infections, bacterial or parasitic infections, cancers, tumours and etc. Alternative medicine (e.g. TCM, aromatherapy, moxibustion, yoga, chiropractic etc) should NEVER replace mainstream Western medicine in the course of treatment. Rather, the former can be used as a complementary medicine - as long as there is no drug-drug interaction with the Western drugs. All these should, in all common sense and necessity, be done under the supervision of a physician.
Anyway, I brewed some TCM this afternoon. AND it tastes great! It doesn't have the bitter aftertaste that makes most TCM dreadful. In fact, it tastes a little sweet, and it's so easy to swallow. AND it's easy to concoct. So easy; I can take a nap if I chose to.
Voila!
Anyway, for the benefits of those who would like to give it a shot, I'll disclose the recipe here.
He Shou Wu Yang Yan Tang (He Shou Wu Nutrition Soup)
INGREDIENTS:
Hei Dou (black beans) - 5g
Qi Zi (red dates) - 5g
Da Zao - 2 pieces
He Shou Wu - 2 big pieces
Dang Shen - 8 sticks
METHOD:
1) Place meat and ingredients (please pre-wash them) into 1.5L - 2.0L of water.
2) Bring to boil.
3) Simmer for 2 - 3 hours.
4) Serve.
BENEFITS:
1) Improves blood circulation
2) Darkens hair
3) Enhances complexion
CREDITS:
H. W. Herbs Trading Pte Ltd (Singapore)
All the herbs listed in the ingredients list can be easily obtained from any tonic or herb shops. And it's rather cheap too. Alternatively, like me, you can also simply purchase it pre-packed. They come in pre-prepared packages.
P.S. If you have any food allergy(s) or medical condition(s), please consult a physician before consumption. Please be mindful that different people reacts differently to medications and herbs. I hereby absolve myself from all responsibilities.
This might come as an odd surprise for many, but I am - actually - not a big fan of modern medicine. A bit rich and hypocritical, I know; coming from someone who has had spent 3 years chasing after a Diploma in Biomedical Science, and is already more than halfway through her studies in Chemistry. It is such an irony; a paradox.
But really, that aside, I believe that the human body has its own immunity. AND unnecessarily meddling with our body's natural line of defense with harsh chemicals or modern medications or facial masks or night repair lotions or facial scrubs or exfoliating cream and the likes is pure nonsense. I like organic. I like natural. Think aromatherapy. Think organic plants. Think chiropractic. Think TCM. Think alternative medicine. Think healthy.
Of course, having said so, I have absolutely nothing against modern, mainstream medicine. In all common sense, one should - by all means - always go for modern, mainstream medication if a need really calls for it. Such as raging fevers, viral infections, bacterial or parasitic infections, cancers, tumours and etc. Alternative medicine (e.g. TCM, aromatherapy, moxibustion, yoga, chiropractic etc) should NEVER replace mainstream Western medicine in the course of treatment. Rather, the former can be used as a complementary medicine - as long as there is no drug-drug interaction with the Western drugs. All these should, in all common sense and necessity, be done under the supervision of a physician.
Anyway, I brewed some TCM this afternoon. AND it tastes great! It doesn't have the bitter aftertaste that makes most TCM dreadful. In fact, it tastes a little sweet, and it's so easy to swallow. AND it's easy to concoct. So easy; I can take a nap if I chose to.
Voila!Anyway, for the benefits of those who would like to give it a shot, I'll disclose the recipe here.
He Shou Wu Yang Yan Tang (He Shou Wu Nutrition Soup)
INGREDIENTS:
Hei Dou (black beans) - 5g
Qi Zi (red dates) - 5g
Da Zao - 2 pieces
He Shou Wu - 2 big pieces
Dang Shen - 8 sticks
METHOD:
1) Place meat and ingredients (please pre-wash them) into 1.5L - 2.0L of water.
2) Bring to boil.
3) Simmer for 2 - 3 hours.
4) Serve.
BENEFITS:
1) Improves blood circulation
2) Darkens hair
3) Enhances complexion
CREDITS:
H. W. Herbs Trading Pte Ltd (Singapore)
All the herbs listed in the ingredients list can be easily obtained from any tonic or herb shops. And it's rather cheap too. Alternatively, like me, you can also simply purchase it pre-packed. They come in pre-prepared packages.
P.S. If you have any food allergy(s) or medical condition(s), please consult a physician before consumption. Please be mindful that different people reacts differently to medications and herbs. I hereby absolve myself from all responsibilities.
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