白木耳龙眼糖水!

Entry copied from old blog

白木耳龙眼糖水!

FEBRUARY 6, 2009 

首先，浸泡一多白木耳花(像一朵花对不对?)大约1个钟头。

让它发胀成大大朵! =D

之后，洗净，切块。

先煮滚一锅热水，然后倒进slow cooker， 大约75%满。

如果您像我一样喜欢软软的嚼劲，就以high炖3-4个钟。

然后加入冰糖，龙眼干和红枣，再炖个45分钟就行了。

喜欢的话，也可加西米路丸子(sago) 一样用水浸泡就能大大粒哦!!

很大粒吧!! 哈哈!!
哎呀! 如果人的身体的某个部位也可以轻易这样泡成大大粒，该有多好啊! 哈哈哈!

可温饮或冷饮。

清热，润肺，养颜。 =D

老公也喜欢吃。真开心!

今天的 “云云小妙厨” 就到这里! 下个星期五，晚上8点，我们再见!(Just joking haha!) 谢谢!

Review of Chanel GST(Grand Shopping Tote)

Some time back, I met up with my 2 dear frens S and G and we had SO MUCH laughter. We laughed so loud that a lady from a neighbour table kept looking at us with annoyance. Lol. So sorry. We cant help it. And there's nothing we can do except to offer you our condolences in regards to your male companion who kept playing his handphone.

GUYS!! Stop doing that! It's most unhealthy to a relationship you know. =P 

Anyway, we chatted and bitched about every single thing under the sky. From topics as bimbo-tic to the various brands of bags, their durability/pricing in different countries etc as well as super super austere topics like the properties, the politics, various investments and such. And speaking of the MOST IMPORTANT EVENT OF THE YEAR, my dearest dearest friend G is getting married!!!! Dang dang dang dang!!! Dang dang dang dang!!! *Wedding bells melody* SO SO SO SO happy for her!!! Awwwww!!! I know she will be so blissful and happy with her darling boyfriend who dotes her to bits! 

Oh manz, I haven seen these 2 beauties for so long(Dammit, too busy chatting, forgot to take photos!!! Arrghhh!!) and we were so busy gobbling our food and bitching at the same time. Imagine that sight! S cant help but noticed my Chanel GST the moment I walked towards her. You know it's like so freaking bulky. [=.=]'''''''''', like who can miss it. Zzzzz. And yeah the cutie started with her chirpy voice, "借我拿一下!!! 重不重??". Lol. So I did share with her about my views on this bag. And advancing, we 3 girlies started discussing on the pros and cons on ALL the various brands of bags. Lol. I shant reveal what we shared(because we're probably get sued. LOL) but I just wish to share my review on Chanel GST, if you're keen to know. 

First and foremost, I wish to clarify this entry is in no way bragging of any sort. In fact, while most people post pictures of their loved items/bags or presents received on facebook, I dont. Why? Well, I just dont wish (over-sensitive)people to think I'm bragging (such branded items) in any way, even when this is in fact my hubby's birthday present to me. However, this is my blog and I merely wish to share my thoughts if you're considering to buy it. I also dont own a PHD in branded goods; so if you have any doubts over what I mentioned(which might not be 100% right), please check with the boutique ya. 

 (P/S I dont have the habit to watermark my pictures(steal all you want) but S told me there are dishonest sellers who steal such pictures and con buyers online, so I watermarked mine to (help) prevent that from happening. So troublesome.....I salute bloggers who watermark ALL their pictures.)

Some basic info:
It's retailing at S$3900 at local boutiques but hubby got me this from Munich(Germany) at around S$2800, which is approximately a whooping 30% off. It's one of their classics, of black caviar leather and in silver hardware. You can also choose the gold hardware. 

I'm a "tote" person. Most of my bags are totes, although they come in all styles and designs. The reason I love totes is because I can easily throw things inside(haha) OR retrieve what I want easily without removing it from my shoulder or opening up the flap etc. It suits my usual dressing style too.

Real Review:
It's very spacious, you can put alot of things inside but you cant put super bulky items inside because there's a zipped partition in the middle of the bag. There's also a pocket at the back of the bag which you can put a card or 2, just nothing bulky. It's heavier than normal totes as it's caviar leather, but that also means it's scratch-proof and water-proof. It's very sturdy and of good quality so I do expect it to last more than just a few good years. Although it's straps are chained which is pretty uncomfortable(like it's Classic 2.55), the position sitting on your shoulders has thick leather flaps to make it comfortable. This is so so so important; if not for this, I wouldnt have gotten this bag at all. The only slight complaint is that I feel stitches at some parts of the handles are not smooth; they're sharp and rough and might cause a cut if it's a hard abrasion against your skin. However, this problem can be solved by simply waxing the rough edges with a candle etc. But frankly speaking....for the brand and the price, I was quite taken aback. 

Last notes:
Because of the leather flaps for the shoulders, this bag is more recommended for people with square and broad shoulders. Because I did hear a colleague(who bought the same tote) complained that it always slides off her shoulder. Naturally, dont put too little things in the tote, if it's too light, it's easy to wander off your shoulders too. SO, a word of reminder, it will be kinda heavy on your shoulders with the right amount of stuff inside. I'll say...3 kg AT LEAST. So dont buy if you're not used to this kind of weight on your shoulders. 

Hmm........feel free to go to the boutiques to try...to see how it looks on you. It's not very small, I reckon it's more suitable for girls 1.6m and above, and preferably not very skinny girls. I'm definitely not skinny but I do feel I need to wear heels to carry this bag. Otherwise, the tote will look kinda too big for my petite frame. Despite it's classy outlook, it's actually pairable with a glam top with shorts and glam ballet flats because totes still lends a smart casual edge. Of course, no t-shirts and slippers with it. 


Of late, both the mentioned Chanel GST and the Louis Vuitton Neverfull PM tote in Damier Ebene are my to-go bags. In comparison, the latter is so much lighter. Of course they suits different purpose and occasions. And frankly speaking, I feel Louis Vuitton Neverfull tote is a must-have for every girl. I had it in monogram too for more than 10years and the bag is so durable and lasting. Definitely worth the price. 

We seldom buy branded goods in Singapore anymore. Usually we buy it overseas because they are cheaper there. Mont Blanc is the only exception; It's cheapest in Singapore but you have to buy it at the airport. 

Anyway.........I was snapping pictures of the bag for this entry.....and I thought I might as well do a "What's in my bag" entry. =) Coming soon.......

Quote of the day

Luxola 30th Birthday Sale - 38hours only

Have you checked out our birthday sale yet? Don't forget, it's 30% sale storewide for 38 hours! Use code 'BDAY30' at checkout - Happy Birthday to us YAY! www.luxola.com (No Min Purchase/Not valid on SKII products/Ends 19th Sep 2359hours)

My Picks 

Olay Regenerist Megasonic Specialist Cleanser

Device, brush head and 20ml Skin Renewal Cleanser

S$49.90

SIGMA BEAUTY

Mrs. Bunny Travel Kit

7 Brush kit

S$94.00

(4.5) |

Synthetic Kabuki Kit 5 Brush Set

S$109.00

(4.5) | 

The SLEEK Makeup Palettes are very recommended too. 

Opps most were already sold out.

Also, the tangle teezer, Deborah Lipmann nail polishes, Konjac sponges

(Above prices are before the 30% discount)

For more up-to-date promos, can follow my facebook as I usually "share" them there because it's faster and easier. Today is an exception because I'm sick and at home.

These are my buys! Do remember to use the Discount Coupon BDAY30 and press APPLY!

DIY Salmon Sashimi And Prawn salad in sesame dressing

Dearie: dear you sick, pleaseeeee leave the housework alone k...come back I do.

Me: Orh ♥♥♥ 

Soooo sweet right? But anyway, he say also no use. I will still do it. Haha. The simple ones of course...like washing dishes....I think the floor have to wait till I get better...

Time to update some food entries before I forgot about them.... Some time back I tried the Seafood Sashimi from Shokudo and I thought it tasted so good! (I requested for only salmon and prawn)

Succulent prawns and the fresh salmon sashimi!!! BUT!!

The star is actually the dressing!!! Which is the sesame dressing!!!(not yet mix in)

It is oh-so-good!!

SO! I've decided to DIY myself at home. It looks pretty easy enough.

Added tobiko myself(to the salad). :P Was really lemming for japanese food so I lugged a small box of baby octopus(Chuka lidako) to eat alongside my salad. I didnt mix into it because I thought the taste wont really match. Wasabi MUST be around to accompany my salmon from time to time. =P

All these were bought from NTUC Fineness. However I dont remember where I bought my existing Mizkan Sesame dressing from, my apologies. It looks brownish in colour. Thing to note is it has a very short expiry date, maybe few months, so make sure to finish it before it expires. It tastes great!! Has a hint of wasabi flavour too. 

Because I'm lazy, I did a rather HUGE portion of salad, which is good enough for 2 meals. I used 2 packs of salad veges, 2 boxes of salmon and prawns each and 1 box of tobiko, with generous amount of sesame dressing!!


Steps:
1) Leave the salmon and tobiko in the fridge first(the chiller section, not freezer)
2) Heat up a teaspoon of olive oil and then stir fry garlic bits to fragrant
3) After washing the prawns, toss in to stir fry
4) Meanwhile, wash the vege with clean water and TOSS THEM DRY DRY DRY!
5) Remove prawns from wok(just few minutes actually will do) and let to COOL
6) After cooling, add vege and prawns together in a salad bowl and drench sesame dressing(amount to your liking) to mix
7) Distribute salmon slices in random and spoon some sesame dressing over them (Note: Do not overly mix the salmon or salad now as the salmon may go bad faster as it's raw)
8) Drizzle with tobiko and serve!!!

Keep in the fridge(naturally) if you cant finish. And please finish it within 6-8 hours(Good enough for me, I get hungry in around 3-4hours). Very yummy and easy to prepare!!! Although yeah I reckon it's not very cheap but hell, still cheaper than the outside Japanese restaurants right? =P Recently gained weight(I think) with those mooncakes. Time to restraint abit. ALTHOUGH I know the sesame dressing is not very cholesterol healthy...but I hope the vege and salmon makes up for it. Lol. My advice is still go for Cold Storage if it's around in your neighbourhood because I always feel their food/vege is fresher, although slightly more expensive. Too bad not 1 in my neighbourhood. Lucky you ones out there.



If you're a salad lover like me, feel free to check out Smoked duck salad with mandarin oranges. 
For other recipes, here!

Sweet & Sour Prawns Recipe /Ham with Asparagus/Beef with Enoki

Old entry imported from old blog

My 1st (real) cooking experience!

FEBRUARY 3, 2010 

I’m so dead beat. Shifted home on tues and spent like 20 hours to unpack! It’s all worth it though, to finally have your own home. =)

The house is still abit messy because still left like 10% haven finished clearing. Even Vickki has not shift over yet. But probably today or tomorrow. I do miss her, when I’m free and settled down. I’m simply too busy to have time to really miss her nor my family.

I have to blog about my 1st cooking experience though. To be exact, of course it’s not the first time I cook. I’ve cooked a couple of occasions but those are only maggie mee, fried eggs, fried ham and salads. This time round is the real thing manz! We went shopping and bought the ingredients. It was a pretty spontaneous decision which dearie dreads. Hahaha.

Ta-dang!!

My Virgin Sweet and Sour prawns

I’m soOooO proud of myself. =D

At first bite, I think my pupils expanded alot. Because, I didnt expect it to be SO NICE! Lol. I must have sound BHB. Truly, I really didnt expect it to be nice AT ALL! HAHAHA. I almost cant believe how succulent the prawns turned out with the sauce perfect. =D

“娶了我..是你的福气!” I remarked. Lol.

Dearie said it’s yummy too. It made everything worthwhile. But after awhile, I think he regretted praising me because I was hao-lian-ing for the whole night. LOL.

Ham with Asparagus
Beef with Enoki

All thanks to my Toyomi deep fryer. I think it works great and doesnt make my kitchen oily at all. The former tasted great but the latter is merely so-so. I think I didnt put enough seasoning. Hey…I thought we should appreciate the real and original taste of beef mah. Anyway, it’s SO easy to cook the ham with asparagus. You dont even need seasoning. Do fry longer as asparagus need longer time than enoki to turn soft. =D

Alright. If you trust whatever I’ve said earlier, LOL, and wished to try out the dishes. The so-called recipes(because I anyhow mix one. HAHA) are below:

Sweet & Sour Prawn

Ingredients:
1 packet of shelled prawns
1 red capsicum
1 yellow capsicum
Half can of canned pineapple, drained
1 tomatoe
Garlic

Method:
1) Marinate the prawns in sesame oil, salt, pepper and corn-starch
2) Quarter the capsicum, tomatoe
3) Chop some garlic, stir fry it with little oil and capsicum till soften
4) Add prawns to stir fry awhile. Erm, till lightly pink.
5) Add sweet and sour sauce, ketchup, sugar to fry awhile
6) Add water and mix
7) Add corn-starch water to make the sauce thick
8) Add tomatoe and pineapples to simmer awhile
9) Serve with Rice

Ham with Asparagus
1) Wrap aspargus in ham and secure with toothpicks
2) Deep fry (Toyomi deep fryer-140degrees, for 7-8mins)

Beef with Enoki
1) Marinate beef in black pepper, light soy sauce
2) Wrap enoki with beef (dont wrap too little because enoki will shrink)
3) Deep fry ((Toyomi deep fryer-140degrees, for 6mins)

姜葱雪鱼/Stir-fry long beans with minced meat/Yakinuku scallops with mushrooms Recipes

My old recipes entries imported from my old blog. 

Dinner

AUGUST 26, 2010 

姜葱雪鱼

Ingredients:
Codfish
Spring Onion
Ginger
Garlic
black & white pepper
light soya sauce
sasame oil
cornstarch

Steps:
1) Marinate Codfish with salt, black pepper, white pepper, light soya sauce, cornstarch and few drops of sesame oil, for at least few hours

2) Slice ginger and chop spring onion and garlic(alittle will do) into bits and sprinkle below and on the fish.

3) Then steam it with medium fire(after water boiled la)!!

So easy right? But I’m unable to advise on the duration as that will depend on your wok used, the thickness as well as the temperature of the codfish(how long you took out from the fridge).

A piece like mine(around 10bucks from Cold Storage) and half an hour out from the fridge is perfect after steaming for 13minutes for my wok. Somehow I always feel the “hole” for my wok lid a little too big leh, always have alot of steam escaped. So, you might need to minus few from my timing if your lid has a smaller hole. Usually the normal size of codfish needs 10minutes or less.
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The best texture or rather the texture I love best is the above; slightly flaky but not too firm. Dont like nua nua one. =)

Stir-fry long beans with minced meat

Ingredients:
long beans
minced pork meat
Ikan billis
oyster sauce (can replace with chopped 虾米 if you like but lesser amount as it’s very salty)
White pepper
Some garlic bits

Steps:
1) Marinate minced pork meat with salt, pepper, cornstarch
2) Fry the garlic bits with a little oil and then dump in the long beans to stir fry
3) Add oyster sauce and then some water(half a rice bowl) and simmer it for 8-10minutes or so, until sauce thickens
4) Soak ikan billis for 2 minutes, drained till dry and deep fry it for 3min. Put aside.
5) Throw in minced meat into wok. Stir fry together with long beans for 5minutes or so. Add a dash of sugar too. Serve
6) Sprinkle ikan billis on top.
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Yakinuku scallops with mushrooms

Ingredients:
Scallops
mushrooms(Japanese mushrooms will be great, if not substitute with sliced canned mushrooms)
Oyster sauce
Yakinuku sauce
black pepper
light soya sauce
cornstarch
garlic

Steps:
1) Marinate scallops with black pepper, salt, light soya sauce, oyster sauce, cornstarch for at least few hours
2) Fry some garlic bits with mushrooms and yakinuku sauce. Add water and then starch water to thicken sauce. Put aside
3) Grill the scallops, add some water if too dry. Simmer for few minutes each on both sides
4) Throw in mushrooms(together with it’s sauce), stir fry together and serve

You might ask why need to fry mushrooms and scallops separately. Well, I always feel mushrooms have a heavy “mushroom” smell/taste, especially Japanese mushrooms(a must to soak them for awhile). So I fry them separately so that my scallops wont have too much of the “mushroom” smell/taste. That’s how I guess la, but I could be wrong. =P