Today check-up again weight increased. 2 kg this time. Lucky thing is bb's weight is perfect according to doc. she is now 1.6kg. already turn downwards, meaning head down. also means i have chances to go through natural birth if everything goes well.
I just mentioned abt can hear bb's heartbeat in my previous post, i asked doc, he said it's not bb heartbeat, it's bb;s hiccup.. muahhh.. he said very normal for bb to hiccup at this stage as her lung it developing and she is practising to breath....
it really feels like heartbeat... so amazing..
next visit will be nearer apart from now.. getting more excited !
It has been ages since i had my diary written somewhere.. sometimes i feel like starting again but never get to do it.. now with the convenience of blog.. i may begin where i left off..
Monday, July 23, 2007
AnoTher WeEkends...
We attended our antenatal class on saturday as usual.. this will be the last exercise class as the next 2 classes will be purely on briefings and sharings..
Gesss.. i wonder if i can cope with the contraction and the whole giving birth process.. but im very very optimistic abt it.. Looking only the positive side of it.. Finger crosss.. i'll have a normal natural birth..and most importantly my bb is healthy.
Every mon-to-be will have the worries of what will happen to our bb.. will he/she be a healthy baby or.. all kind of thinking... But , just have to keep thinking positively and happily... no point stressing yourself with all the thoughts and ended up worrying and anxious for nothing... many things we cannot control..
After class, we went to Ikea.. simply love being at Ikea.. bought my big bowl for baking..finally, been eyeing on the bowl for so long but never get the time to go ikea.. and we got a new curtain for our bb room .. very cute one.. with animal prints.. and of course, not forgetting to lunch at ikea.. love their "today's special" menu.. always so satisfying..
After that we went to Giant .. guess what we get..whole norwegian Salmon.. it's on offer.. and we think it's worth buying.. of course we can't finish the whole fish overnight, it weigh nearly 3 kg..since giant helped to clean and chop up the fish into pieces to our preference.. so we can keep in freezer and slowly cook as and when we feel like having salmon steak... Yum Yum..
Saturday well spent..
Sunday was spent with in-laws and relatives.. some celebration and we get to eat 3 different types of pizzas & KFC.. unhealthy but shiok lah.. cos once awhile..
Today.. no work cos checkup.. so looking forward to see my bb again.... she is very very active nowadays.. and i can feel her heartbeat throught my tummy.. amzing isn't it ? my mum in law said she felt it too last time when she carried her bb aka my husband..
Gesss.. i wonder if i can cope with the contraction and the whole giving birth process.. but im very very optimistic abt it.. Looking only the positive side of it.. Finger crosss.. i'll have a normal natural birth..and most importantly my bb is healthy.
Every mon-to-be will have the worries of what will happen to our bb.. will he/she be a healthy baby or.. all kind of thinking... But , just have to keep thinking positively and happily... no point stressing yourself with all the thoughts and ended up worrying and anxious for nothing... many things we cannot control..
After class, we went to Ikea.. simply love being at Ikea.. bought my big bowl for baking..finally, been eyeing on the bowl for so long but never get the time to go ikea.. and we got a new curtain for our bb room .. very cute one.. with animal prints.. and of course, not forgetting to lunch at ikea.. love their "today's special" menu.. always so satisfying..
After that we went to Giant .. guess what we get..whole norwegian Salmon.. it's on offer.. and we think it's worth buying.. of course we can't finish the whole fish overnight, it weigh nearly 3 kg..since giant helped to clean and chop up the fish into pieces to our preference.. so we can keep in freezer and slowly cook as and when we feel like having salmon steak... Yum Yum..
Saturday well spent..
Sunday was spent with in-laws and relatives.. some celebration and we get to eat 3 different types of pizzas & KFC.. unhealthy but shiok lah.. cos once awhile..
Today.. no work cos checkup.. so looking forward to see my bb again.... she is very very active nowadays.. and i can feel her heartbeat throught my tummy.. amzing isn't it ? my mum in law said she felt it too last time when she carried her bb aka my husband..
Tuesday, July 17, 2007
ToWarDs BreAd -Making
hoo.. it came true.. company really subsudised 1/2 of the course fees.. so i decided to go for it ! Bread making course. !! ,muahhhhhh..
Surprisingly. of all the courses, i'm the only person from my company who register for this course.. wonder why.. is it the cost ? or b'cos it is 4 weeks, too long ? mmm.. nvm lah.. so long the course is still on, i'll go !
I'll make sure i'm back with some bread making skill.. can teach my mum.. she is very interested in bread making too.
I wonder why i have so much energy .. even now carrying big tummy.. haaa.. i just love my life !
Surprisingly. of all the courses, i'm the only person from my company who register for this course.. wonder why.. is it the cost ? or b'cos it is 4 weeks, too long ? mmm.. nvm lah.. so long the course is still on, i'll go !
I'll make sure i'm back with some bread making skill.. can teach my mum.. she is very interested in bread making too.
I wonder why i have so much energy .. even now carrying big tummy.. haaa.. i just love my life !
REd BeanS Pau - FAiLed !
sob sob sob.. suppose to be red bean paste Paus.. but ended up it is so hard and did not look a bit like Paus.. so sad.. dunno what went wrong .. maybe the steaming method ? sob
LGG also cannot stand it.. so hard.. throw also wont crack !.. ended up throw it to the dustbin !
LGG also cannot stand it.. so hard.. throw also wont crack !.. ended up throw it to the dustbin !
WeEkENd Meals
i find western food easier and take shorter time to prepare.. that's why usually weekend our meals will be towards western..
Saturday night:
Sunday night
The roast chicken looks so dark.. lighting i guess.. it is very crispy and nice.. LGG suggested to use two small saucer to lift up the chicken to prevent the juices from dampen the chicken crispiness.. it works ! and this time round, i do some cutting around the chicken thigh and body.. so that it cooked thoroughly. yum yum..
During U time, i used to roast chicken whenever aunt is not around and i have to prepare my own meals.. simple dish... use five spice powder + pepper + salt to marinade the chicken then just roast it, last time she used to have the roast chicken rack to hold the chicken.
HAppY CooKiNg
Saturday night:
Sunday night
The roast chicken looks so dark.. lighting i guess.. it is very crispy and nice.. LGG suggested to use two small saucer to lift up the chicken to prevent the juices from dampen the chicken crispiness.. it works ! and this time round, i do some cutting around the chicken thigh and body.. so that it cooked thoroughly. yum yum..
During U time, i used to roast chicken whenever aunt is not around and i have to prepare my own meals.. simple dish... use five spice powder + pepper + salt to marinade the chicken then just roast it, last time she used to have the roast chicken rack to hold the chicken.
HAppY CooKiNg
Friday, July 13, 2007
BreAd WhiSper
Breadtalk is having its 7th annivesary offer.. all bread selling at $1. Been buying since yesterday.. it's so much cheaper than usual. Yum Yum.. i still like their pork floss best..
Today bought few more for tmw breakie..heee..
usually i wont buy their bread cos very x comparing to other shops. last time when it just started i used to buy, always spend so much for their bread but after comparing, find not worth it.. so stop buying till now with the offer.. start buying again..
Company sports club sent us some info on baking courses.. sosososoos tempting.. the bread making course 4 lessons costs $300. really really tempting but the price a bit steep. wonder why no subsidy from company.. if 1/2 price i'll definitely go !. now still half-hearted.. go or not to go !!
Gessssss...
Today bought few more for tmw breakie..heee..
usually i wont buy their bread cos very x comparing to other shops. last time when it just started i used to buy, always spend so much for their bread but after comparing, find not worth it.. so stop buying till now with the offer.. start buying again..
Company sports club sent us some info on baking courses.. sosososoos tempting.. the bread making course 4 lessons costs $300. really really tempting but the price a bit steep. wonder why no subsidy from company.. if 1/2 price i'll definitely go !. now still half-hearted.. go or not to go !!
Gessssss...
Thursday, July 12, 2007
LunCh MattEr
Today we have 2 visitors from Paris. once again boss drag me in to entertain them.. they are actually production operational team on mission to consolidate different region (asia/europe/america..) production operations strategy.. they wanted to pick up what they think is good and applicable to Paris.
Im wondering..isn't Parias more advance than us in Singapore ? why it's the other way round? they come and learn from us ? a joke ? then one of them explained that european esp French very difficult adapt to changes, they prefer to stay6 in their comfort zone and so long that tools/methods are not giving problem or obstacle or production defects they will stick on to it than improving it... Thus he is on this mission to consolidate our methods of running the productions and bring back home to review if applicable there..
neeway, one of them is actually canadian who has been staying in France for more than 8 years. He likes france but nott he people.. haaa.. he is only 29. young chap !and cute looking though. Very adventurous in trying out Asian food. esp spicy food. and we even brought them to Ya Kum Kaya Toast.. They actually finish their cup of copi -O & kaya toast. BRAVO !!!
Our Singapore French COO cant even take the kopi-o there.. last time we bought for him, he took one sip and no more for him as he used to drink expresso those small little cup and super thick coffee..
That explains why most French has bad breath cos they drink thick coffee.. haaa...
one of the french guy said he has 4 kids.. and he doesn't have a Tv at home cos he doesn't want his kids to stick on to the tv whole day. It's easy to switch on but hard to get them to switch off.. WOW ! can u believe it ? i wonder if any parents in s'pore educate their child this way. He said they spend time by doing other things like play tennis/sailing, driving his kids to this and that location for their activties..so basically, he is trying to say without tv their life is much fulfilling with actual activities..mmm.....
Each time we meet with french cols we have different sharings.. it's quite fun to know abt their style and they habits comparing to ours
Im wondering..isn't Parias more advance than us in Singapore ? why it's the other way round? they come and learn from us ? a joke ? then one of them explained that european esp French very difficult adapt to changes, they prefer to stay6 in their comfort zone and so long that tools/methods are not giving problem or obstacle or production defects they will stick on to it than improving it... Thus he is on this mission to consolidate our methods of running the productions and bring back home to review if applicable there..
neeway, one of them is actually canadian who has been staying in France for more than 8 years. He likes france but nott he people.. haaa.. he is only 29. young chap !and cute looking though. Very adventurous in trying out Asian food. esp spicy food. and we even brought them to Ya Kum Kaya Toast.. They actually finish their cup of copi -O & kaya toast. BRAVO !!!
Our Singapore French COO cant even take the kopi-o there.. last time we bought for him, he took one sip and no more for him as he used to drink expresso those small little cup and super thick coffee..
That explains why most French has bad breath cos they drink thick coffee.. haaa...
one of the french guy said he has 4 kids.. and he doesn't have a Tv at home cos he doesn't want his kids to stick on to the tv whole day. It's easy to switch on but hard to get them to switch off.. WOW ! can u believe it ? i wonder if any parents in s'pore educate their child this way. He said they spend time by doing other things like play tennis/sailing, driving his kids to this and that location for their activties..so basically, he is trying to say without tv their life is much fulfilling with actual activities..mmm.....
Each time we meet with french cols we have different sharings.. it's quite fun to know abt their style and they habits comparing to ours
Sweet Lemon Pork
Tonight's dinner is sweet lemon pork.. recipe from someone's blog too.. of course with some modification of my own style..
Ingredients:
pork ribs
fresh lemon , sliced
tomatoes
capsicum
marinade
ligt soy sauce
oyster sauce
1 egg
cornstarch
sauce(mix well)
tomato sauce
chiili sauce
lemon sauce
1 teaspoon sugar
water
Methods:
1. clean the pork.dry it. marinade for 30 mins or more
2. deep fry in hotoil till it turned golden brown, dish up and keep aside
3. cook the asuce mixture in the preheated wok till boiling. add in the meat and stir-fry over low heat till the sauce is thicken.
4. add in tomato, capsicum and lemon pieces.simmer till the meat are well coated with sauce.
5. dish up and serve hot
Ingredients:
pork ribs
fresh lemon , sliced
tomatoes
capsicum
marinade
ligt soy sauce
oyster sauce
1 egg
cornstarch
sauce(mix well)
tomato sauce
chiili sauce
lemon sauce
1 teaspoon sugar
water
Methods:
1. clean the pork.dry it. marinade for 30 mins or more
2. deep fry in hotoil till it turned golden brown, dish up and keep aside
3. cook the asuce mixture in the preheated wok till boiling. add in the meat and stir-fry over low heat till the sauce is thicken.
4. add in tomato, capsicum and lemon pieces.simmer till the meat are well coated with sauce.
5. dish up and serve hot
Coleslaw
Yesterday, i prepared coleslaw for appetiser..heee.. This is recipe copied from someone blog.
Homemade Coleslaw
Ingredients
Cabbage and carrots, shredded
mayonaise
lemon juice
condense milk <-- if u want it sweet, i omitted this. not healthy!
salt & pepper to taste <-- omitted pepper..
vinegar <--add a bit
method
1. Mix shredded cabbage & carrot well
2. Add mayonaise, lem juice, salt, vinegar, toss well
3. chill in fridge before serving
Homemade Coleslaw
Ingredients
Cabbage and carrots, shredded
mayonaise
lemon juice
condense milk <-- if u want it sweet, i omitted this. not healthy!
salt & pepper to taste <-- omitted pepper..
vinegar <--add a bit
method
1. Mix shredded cabbage & carrot well
2. Add mayonaise, lem juice, salt, vinegar, toss well
3. chill in fridge before serving
Salmon & Spaghetti in a creamy Egg Sauce
Gotten this recipe from recipe book borrowed from library.
It seems easy to prepare and the outcome is not bad at all.. yum yum
This was dinner yesterday.
Ingredients:
Spaghetti
Salmon pieces
butter
olive oil
Sauce
2 eggs
Parmesa cheese
wine + grated Pecorino cheese <-- omitted as i cant take alchohol & i dun have tat cheese
Method:
1. beat the eggs in a bowl with the parmesa cheese (add the cheese & wine if want). season to taste with ground black pepper and reserve
2. Bring a large pan of lightly salted water to a rolling boil. Add the spaghetti and cook till spaghetti soften.
3. meanwhile, cut the salmon into bite-sized pieces. Melt the butter in a large frying pan with the oil and cook the salmon for 3-4 minutes.
4. Drain the spaghettu thoroughly, return to the pan and immediately add the egg mixture. Remove from the heat and toss well. The eggs will cook in the heat of the spaghetti to make a creamy sauce
5. Stir the remaining cheese and salmon pieces and toss again. I add in Asparagas to balance the diet. Lastly, garnish with parsley and serve immediately.
It seems easy to prepare and the outcome is not bad at all.. yum yum
This was dinner yesterday.
Ingredients:
Spaghetti
Salmon pieces
butter
olive oil
Sauce
2 eggs
Parmesa cheese
wine + grated Pecorino cheese <-- omitted as i cant take alchohol & i dun have tat cheese
Method:
1. beat the eggs in a bowl with the parmesa cheese (add the cheese & wine if want). season to taste with ground black pepper and reserve
2. Bring a large pan of lightly salted water to a rolling boil. Add the spaghetti and cook till spaghetti soften.
3. meanwhile, cut the salmon into bite-sized pieces. Melt the butter in a large frying pan with the oil and cook the salmon for 3-4 minutes.
4. Drain the spaghettu thoroughly, return to the pan and immediately add the egg mixture. Remove from the heat and toss well. The eggs will cook in the heat of the spaghetti to make a creamy sauce
5. Stir the remaining cheese and salmon pieces and toss again. I add in Asparagas to balance the diet. Lastly, garnish with parsley and serve immediately.
Wednesday, July 11, 2007
Her Development
so, now im into the 7th month of pregnancy..
From the photo illustration from www.babycenter.com bb should have turn her head down already at week 27.. and calcium starts to build up in her bones and fats starts to pad up on her body preparing her to the outside world.
I feel more & more movements now.. very hard kick and twist.. anytime..anywhere.. sometimes have to pat pat my tummy talking to her an d she will calm a bit.. then starts again.. very cute !
especially when her daddy talks to her.. she also responds with lots of kicks and twisting..
sometimes i can see the movement from my bare tummy.. she moves from one side to another.. so my tummy skin bulge from left slowly to right.. wonder is her head or buttock.. cos round round.. cant really see clearly .. maybe the thickness of my skin..
Just so unusual to observe all these.. a living thing inside of me.. so near...so close...
Today just collected Baby journal package from library for free.. this is a complimentary gift for all mum-to-be and mum..so im gonna start making my bb's journal..next time she can see it herself...how unusual a new life is...
From the photo illustration from www.babycenter.com bb should have turn her head down already at week 27.. and calcium starts to build up in her bones and fats starts to pad up on her body preparing her to the outside world.
I feel more & more movements now.. very hard kick and twist.. anytime..anywhere.. sometimes have to pat pat my tummy talking to her an d she will calm a bit.. then starts again.. very cute !
especially when her daddy talks to her.. she also responds with lots of kicks and twisting..
sometimes i can see the movement from my bare tummy.. she moves from one side to another.. so my tummy skin bulge from left slowly to right.. wonder is her head or buttock.. cos round round.. cant really see clearly .. maybe the thickness of my skin..
Just so unusual to observe all these.. a living thing inside of me.. so near...so close...
Today just collected Baby journal package from library for free.. this is a complimentary gift for all mum-to-be and mum..so im gonna start making my bb's journal..next time she can see it herself...how unusual a new life is...
Monday, July 09, 2007
Claypot
That day bought a claypot from Metro (close down sales) really worth it ! so search for recipe to cook claypot. found one ..
Shall post the recipe later. the picture first.
This is tonight dinner.. haven tried it. so got to write later.
I add in long bean cos the recipe does not include vege.
I found this recipe from someone's blog.. of course i modify accordingly to my cooking style..
Claypot Recipe
Ingredients:
Minced Meat
2 Chinese Sausages
1 Egg1
1 cup of Rice
Dark Soya sauce
seasoning
Tablespoon Light Soy Sauce
Sesame Oil
Pepper
Teaspoon Cornstarch
Methods:
1. Soak the chinese sausage ( I bought 2 from Mei Chen Xiang ) in water for awhile, remove the plastic skin
2.Marinate the minced meat with seasoning then set aside.
3. Wash and cook rice in a claypot with a few drops of oil to prevent the rice from sticking on the pot
4. When the rice starts to boil with the water starts to go below the rice level, arrange the sausage slices around the side of the claypot.
5. Drizzle Dark Soy Sauce onto the rice.
6. Then spread marinated minced meat on top of rice, leaving a hole in the centre.
7. Cover and cook for another few minutes until you see the meat turn white or half way cooked through.
8. Crack an egg into the centre and cooked(covered) for 1 - 2 more minutes, till the egg is cooked. Add in any vege you want. I've added long bean.
9. Remove the cover, sprinkle some chopped spring onion, chillies and dried shallot on top of the meat and mix well before serving.
I din do step 9 as i run out of spring onion/chillies..
It turned out to be a very simple and nice dish for dinner.. LGG likes it.. but cant eat too often cos have chinese sausage. unless replace it with something else..
Shall post the recipe later. the picture first.
This is tonight dinner.. haven tried it. so got to write later.
I add in long bean cos the recipe does not include vege.
I found this recipe from someone's blog.. of course i modify accordingly to my cooking style..
Claypot Recipe
Ingredients:
Minced Meat
2 Chinese Sausages
1 Egg1
1 cup of Rice
Dark Soya sauce
seasoning
Tablespoon Light Soy Sauce
Sesame Oil
Pepper
Teaspoon Cornstarch
Methods:
1. Soak the chinese sausage ( I bought 2 from Mei Chen Xiang ) in water for awhile, remove the plastic skin
2.Marinate the minced meat with seasoning then set aside.
3. Wash and cook rice in a claypot with a few drops of oil to prevent the rice from sticking on the pot
4. When the rice starts to boil with the water starts to go below the rice level, arrange the sausage slices around the side of the claypot.
5. Drizzle Dark Soy Sauce onto the rice.
6. Then spread marinated minced meat on top of rice, leaving a hole in the centre.
7. Cover and cook for another few minutes until you see the meat turn white or half way cooked through.
8. Crack an egg into the centre and cooked(covered) for 1 - 2 more minutes, till the egg is cooked. Add in any vege you want. I've added long bean.
9. Remove the cover, sprinkle some chopped spring onion, chillies and dried shallot on top of the meat and mix well before serving.
I din do step 9 as i run out of spring onion/chillies..
It turned out to be a very simple and nice dish for dinner.. LGG likes it.. but cant eat too often cos have chinese sausage. unless replace it with something else..
Egg Tarts Again
last friday meeting Suh & Jia..so decided to make some egg tarts for them to try..
This picture is taken when tarts are just hot from oven.. the egg still jelly like... but when i put in fridge, it does not look so nice anymore cos it dries up !
Anyway, i brought to office for my cols too.. good comments.. im not sure is it b'cos being polite or.. haaa...bob said first boite taste a bit blend.. cos i reduce sugar.. compare to those selling one, this is much lesser in sugar content.. but when you bite into the egg, it tasted good. that's what he said.. passed ! Yong said the same too.. said tasted like those selling one.. haaa..
Happy Baking !
This picture is taken when tarts are just hot from oven.. the egg still jelly like... but when i put in fridge, it does not look so nice anymore cos it dries up !
Anyway, i brought to office for my cols too.. good comments.. im not sure is it b'cos being polite or.. haaa...bob said first boite taste a bit blend.. cos i reduce sugar.. compare to those selling one, this is much lesser in sugar content.. but when you bite into the egg, it tasted good. that's what he said.. passed ! Yong said the same too.. said tasted like those selling one.. haaa..
Happy Baking !
07th July 2007
o7th July 2007.. a date to remember ? not for me.. but for many couples i guess. There are 777 couples registered for marriage this day in S'pore and pouring responds of wedding dinner in most hotels.. good business ..
my col finally tie the knot with his gf of 2 years..my col's sister too .. all now into the same club ! The Marri-ed club.. heee..
On this special day that people said only occurs once in thousands years.LGG & i went for our first movie after marriage.. can u believe it ?? it's been so long since we step into cinema again. Last time pat-to we always watch movies.. nothing much to do .. cant be shopping all times.. so movies watching is one of the activities.. now, after married. seems like we have thousands and one things to do.. no time to go cinema for movies.. funny huh !
so we finally catch our childhood cartoon show turned into movie "Transformer".. well..disappointing.. cos they never play the transformer song like the one i used to remember in the cartoon..u know..
but the robots transformation are vividly created.. very good indeed. the story line is not important cos the main actors are the robots..
Not bad at all.. but the super loud surround system in cinema really scare my bb.. cos she keeps moving inside..i have to cover my tummy .. heee..
and of course.. we dropped by to have our favourite "Nasi Bryani" at orchard before the movie.. heee.. go back to our pat-toing days..
my col finally tie the knot with his gf of 2 years..my col's sister too .. all now into the same club ! The Marri-ed club.. heee..
On this special day that people said only occurs once in thousands years.LGG & i went for our first movie after marriage.. can u believe it ?? it's been so long since we step into cinema again. Last time pat-to we always watch movies.. nothing much to do .. cant be shopping all times.. so movies watching is one of the activities.. now, after married. seems like we have thousands and one things to do.. no time to go cinema for movies.. funny huh !
so we finally catch our childhood cartoon show turned into movie "Transformer".. well..disappointing.. cos they never play the transformer song like the one i used to remember in the cartoon..u know..
but the robots transformation are vividly created.. very good indeed. the story line is not important cos the main actors are the robots..
Not bad at all.. but the super loud surround system in cinema really scare my bb.. cos she keeps moving inside..i have to cover my tummy .. heee..
and of course.. we dropped by to have our favourite "Nasi Bryani" at orchard before the movie.. heee.. go back to our pat-toing days..
Wednesday, July 04, 2007
Vegetarian
This is the first vegetarian dish i know how to make. I learnt from my mum-in-law. nice, i like it. LGG too.
Ingredients:
1. Mushrooms
2. tau pok
3. peanuts
methods:
1. soak mushrooms in hot water, change water several time. keep the last soaked water
2. soak the peanuts in hot water, change the water few times. make sure the peanuts is soften. i boil it instead, faster
3. after the mushrooms are soften, cut off the stick, marinate with dark soya sauce +sugar + pepper. leave it aside
4. put some oil into frying pan, fry the tau pok till slightly brown. take out, leave aside
5. after 1 hr or longer, put the mushrooms into a pot, add in the last soaked water, let it simmer.
6. add in peanuts + tau pok
7. let it simmer. stir as and when.
woahla... as simple as that.. yum yum..healthy dish
Ingredients:
1. Mushrooms
2. tau pok
3. peanuts
methods:
1. soak mushrooms in hot water, change water several time. keep the last soaked water
2. soak the peanuts in hot water, change the water few times. make sure the peanuts is soften. i boil it instead, faster
3. after the mushrooms are soften, cut off the stick, marinate with dark soya sauce +sugar + pepper. leave it aside
4. put some oil into frying pan, fry the tau pok till slightly brown. take out, leave aside
5. after 1 hr or longer, put the mushrooms into a pot, add in the last soaked water, let it simmer.
6. add in peanuts + tau pok
7. let it simmer. stir as and when.
woahla... as simple as that.. yum yum..healthy dish
About Him AgaiN
SOmetimes really dunno how to describe my boss..in many occasions he behaves like a poor man who cant afford anything.. he waits for peopel to buy him food/drinks/stuff.. his stinginess is well-known.. not say he is poor, he is darn rich already.. but he just mean..
But, sometimes he is good in the sense that he cares/offers things for people.. depends on people i must say..
once again, im writing abt him.. ok this time, the story goes like this..
For weeks, we have been gossipping behind his back..
He usually buys coffee for us (me excluding cos im preggy no more coffee) on monday morning, 3 cups, one for him, one for HA, one for JF. then tuesday till Friday, he will sms the two to buy for him.. so if u calculate.. he is more "hua".. cos he only spend once a week, the rest people food the bill.. okok.. nevermind.. sometimes he comes to office already , empty handed, he always will walk pass the coffee shop from mrt station, but he just refuse to buy, so when he reaches office, he will ask JL to buy.. so that "Coffee boy" have to walk from office to mrt station coffee shop to buy back coffee.. isn't it a waste of time and energy ? But hey, he save money from buying coffeess worr.. so we have been saying that what a stingy person he is.. how much a coffee costs till he has to do this.
Some more, if he wants to send something to someone in town, he wont buy stamps, he will ask his staff , whoever poor thing kena "arrow" to bring thr parcel/letter personally to the destination to hand-deliver.. can u belive it ?? so some of us guess that, maybe he wants to show his "power" as in hey, i have "staff" to do this for me.. maybe people who receive it will see him differently cos maybe think he is so high up till got office boy ?
funny hor...
After the incident of Tom's housewarming & D&D.. i avoided lunching with him le.. so sian with him.. the attitude towards his own staff.. he also knows le.. cos when he ask me to lunch i will say i want to go library.. blahhh... so we lunch on our own...i have more time to do my stuff.. my aunty stuff. hee
but how, recently, he keeps buying me fruits..apples/peach/grapes/pear... during lunch, i always reject politely saying im full le.. but he insisted says that is for my bb.. must eat more, good for bb.. today he gave me grapes again...
This makes me feel guilty..for gossipping behind his back.. sometimes really not sure what kind of person he is..geesss... this makes me wanna buy him things in return.. maybe buy him a watermelon.. biggest of all the fruits? muahhh...
But, sometimes he is good in the sense that he cares/offers things for people.. depends on people i must say..
once again, im writing abt him.. ok this time, the story goes like this..
For weeks, we have been gossipping behind his back..
He usually buys coffee for us (me excluding cos im preggy no more coffee) on monday morning, 3 cups, one for him, one for HA, one for JF. then tuesday till Friday, he will sms the two to buy for him.. so if u calculate.. he is more "hua".. cos he only spend once a week, the rest people food the bill.. okok.. nevermind.. sometimes he comes to office already , empty handed, he always will walk pass the coffee shop from mrt station, but he just refuse to buy, so when he reaches office, he will ask JL to buy.. so that "Coffee boy" have to walk from office to mrt station coffee shop to buy back coffee.. isn't it a waste of time and energy ? But hey, he save money from buying coffeess worr.. so we have been saying that what a stingy person he is.. how much a coffee costs till he has to do this.
Some more, if he wants to send something to someone in town, he wont buy stamps, he will ask his staff , whoever poor thing kena "arrow" to bring thr parcel/letter personally to the destination to hand-deliver.. can u belive it ?? so some of us guess that, maybe he wants to show his "power" as in hey, i have "staff" to do this for me.. maybe people who receive it will see him differently cos maybe think he is so high up till got office boy ?
funny hor...
After the incident of Tom's housewarming & D&D.. i avoided lunching with him le.. so sian with him.. the attitude towards his own staff.. he also knows le.. cos when he ask me to lunch i will say i want to go library.. blahhh... so we lunch on our own...i have more time to do my stuff.. my aunty stuff. hee
but how, recently, he keeps buying me fruits..apples/peach/grapes/pear... during lunch, i always reject politely saying im full le.. but he insisted says that is for my bb.. must eat more, good for bb.. today he gave me grapes again...
This makes me feel guilty..for gossipping behind his back.. sometimes really not sure what kind of person he is..geesss... this makes me wanna buy him things in return.. maybe buy him a watermelon.. biggest of all the fruits? muahhh...
Baking Knowledge - Baking powder/Soda
hoo.. better insight than my previous post on baking powder.
Both baking powder and baking soda are chemical leavening agents that cause batters to rise when baked. The leavener enlarges the bubbles which are already present in the batter produced through creaming of ingredients. When a recipe contains baking powder and baking soda, the baking powder does most of the leavening. The baking soda is added to neutralize the acids in the recipe plus to add tenderness and some leavening. When using baking powder or baking soda in a recipe, make sure to sift or whisk with the other dry ingredients before adding to the batter to ensure uniformity. Otherwise the baked good can have large holes.
Baking powder consists of baking soda, one or more acid salts (cream of tartar and sodium aluminum sulfate) plus cornstarch to absorb any moisture so a reaction does not take place until a liquid is added to the batter. Most baking powder used today is double-acting which means it reacts to liquid and heat and happens in two stages. The first reaction takes place when you add the baking powder to the batter and it is moistened. One of the acid salts reacts with the baking soda and produces carbon dioxide gas. The second reaction takes place when the batter is placed in the oven. The gas cells expand causing the batter to rise. Because of the two stages, baking of the batter can be delayed for about 15-20 minutes without it losing its leavening power.
Too much baking powder can cause the batter to be bitter tasting. It can also cause the batter to rise rapidly and then collapse. (i.e. The air bubbles in the batter grow too large and break causing the batter to fall.) Cakes will have a coarse, fragile crumb with a fallen center. Too little baking powder results in a tough cake that has poor volume and a compact crumb.
Baking soda, also known as sodium bicarbonate or bicarbonate of soda (alkali) is about four times as strong as baking powder. It is used in recipes that contain an acidic ingredient (e.g. vinegar, citrus juice, sour cream, yogurt, buttermilk, chocolate, cocoa (not Dutch-processed), honey, molasses (also brown sugar), fruits and maple syrup). Baking soda starts to react and release carbon dioxide gas as soon as it is added to the batter and moistened. Make sure to bake the batter immediately.
Baking soda has an indefinite shelf life if stored in a sealed container in a cool dry place. Too much baking soda will result in a soapy taste with a coarse, open crumb. Baking soda causes reddening of cocoa powder when baked, hence the name Devil's Food Cake.
Both baking powder and baking soda are chemical leavening agents that cause batters to rise when baked. The leavener enlarges the bubbles which are already present in the batter produced through creaming of ingredients. When a recipe contains baking powder and baking soda, the baking powder does most of the leavening. The baking soda is added to neutralize the acids in the recipe plus to add tenderness and some leavening. When using baking powder or baking soda in a recipe, make sure to sift or whisk with the other dry ingredients before adding to the batter to ensure uniformity. Otherwise the baked good can have large holes.
Baking powder consists of baking soda, one or more acid salts (cream of tartar and sodium aluminum sulfate) plus cornstarch to absorb any moisture so a reaction does not take place until a liquid is added to the batter. Most baking powder used today is double-acting which means it reacts to liquid and heat and happens in two stages. The first reaction takes place when you add the baking powder to the batter and it is moistened. One of the acid salts reacts with the baking soda and produces carbon dioxide gas. The second reaction takes place when the batter is placed in the oven. The gas cells expand causing the batter to rise. Because of the two stages, baking of the batter can be delayed for about 15-20 minutes without it losing its leavening power.
Too much baking powder can cause the batter to be bitter tasting. It can also cause the batter to rise rapidly and then collapse. (i.e. The air bubbles in the batter grow too large and break causing the batter to fall.) Cakes will have a coarse, fragile crumb with a fallen center. Too little baking powder results in a tough cake that has poor volume and a compact crumb.
Baking soda, also known as sodium bicarbonate or bicarbonate of soda (alkali) is about four times as strong as baking powder. It is used in recipes that contain an acidic ingredient (e.g. vinegar, citrus juice, sour cream, yogurt, buttermilk, chocolate, cocoa (not Dutch-processed), honey, molasses (also brown sugar), fruits and maple syrup). Baking soda starts to react and release carbon dioxide gas as soon as it is added to the batter and moistened. Make sure to bake the batter immediately.
Baking soda has an indefinite shelf life if stored in a sealed container in a cool dry place. Too much baking soda will result in a soapy taste with a coarse, open crumb. Baking soda causes reddening of cocoa powder when baked, hence the name Devil's Food Cake.
Baking Knowledge - Butter
Found this information useful. Copied from a website. Now i know the difference btw salted & unsalted butter and how it is used in baking
Butter is produced by churning cream until the fats separate from the liquid (buttermilk) and the butter is in a semi-solid state. Most butter sold today is from cow's milk but butter can also be produced from the milk of buffalo, camel, goat, ewe, and mares. It is believed that the Nomads first discovered butter-making by mistake. They are said to have collected milk from cattle and goats, separated the cream from the milk, and continuously mixed the cream until it turned into butter.
In North America butter must contain at least 80 percent butterfat, a maximum of 16% water and 2% milk solids. Sometimes a coloring agent (Annatto) is added to butter to give it a deep yellow color. Annatto is also used for consistency of color year round as the natural color of butter can vary from a creamy white to a golden yellow. The color depends on the diet of the dairy cow. Regions that have the richest pasture land are said to produce the best butter.
Butter is graded by letter code, and sometimes a numerical number, according to flavor, color, texture, aroma and body. AA (93 score), A (92 score), and B (90 score) are the letter codes and numerical scores used. The characteristics to look for in a good butter at room temperature are that it is dense with no air bubbles, should not be lumpy, sticky or brittle, and no sweating.
Butter comes in two forms salted and unsalted (sweet). Unsalted butter has a shelf life of around 3 months refrigerated because it contains no preservatives. Salted butter has a longer shelf life (up to 5 months) because salt acts as a preservative. However, salt can overpower the sweet flavor of the butter and can also mask any odors. The amount of salt added to salted butter can vary from manufacturer to manufacturer and it is hard to know how much extra salt to add to your recipe. The rule of thumb is that if you are substituting salted for unsalted butter in a recipe, omit the extra salt in the recipe (i.e. Omit ¼ teaspoon of salt per 1/2 cup (113 grams) of butter).
Most butter has an expiry date on it. It should be stored well-wrapped in foil away from any strong odors and in the coldest part of the refrigerator. Foil is used to prevent exposure to light and air which can cause the butter to oxidize and become stale. Check your butter's freshness by cutting a small slice and the outside of the butter should be the same color as the inside. If the outside is a darker color than the inside the butter has oxidized. You can freeze butter for around six months. Just make sure you defrost the butter overnight in the refrigerator before using it. It is best not to use butter that has been frozen for baking, as freezing can affect the texture of the butter and change its moisture content. When the butter thaws it can be grainy with droplets of water.
Butter adds flavor and texture to your baking and helps to keep it fresh. The temperature of the butter is very important in baking. When room temperature butter is used in your recipe this means your butter should be between 65 degrees F (18 degrees C) and 70 degrees F (21 degrees C). This temperature allows the maximum amount of air to be beaten into your batter. This creaming or beating of your butter or butter and sugar creates air bubbles that your leavener (baking powder or baking soda) will enlarge during baking. Most experts recommend 4 to 5 minutes of creaming the butter for maximum aeration.
Cold butter is used in some baking (pie crusts). With this method the butter is not absorbed as much by the starch in the flour and layers result when baked creating flakiness.
Whipped butter is butter that has had air whipped into it to increase its volume. It should never be used in baking. Whipped butter is easier to spread, even when cold.
Butter is produced by churning cream until the fats separate from the liquid (buttermilk) and the butter is in a semi-solid state. Most butter sold today is from cow's milk but butter can also be produced from the milk of buffalo, camel, goat, ewe, and mares. It is believed that the Nomads first discovered butter-making by mistake. They are said to have collected milk from cattle and goats, separated the cream from the milk, and continuously mixed the cream until it turned into butter.
In North America butter must contain at least 80 percent butterfat, a maximum of 16% water and 2% milk solids. Sometimes a coloring agent (Annatto) is added to butter to give it a deep yellow color. Annatto is also used for consistency of color year round as the natural color of butter can vary from a creamy white to a golden yellow. The color depends on the diet of the dairy cow. Regions that have the richest pasture land are said to produce the best butter.
Butter is graded by letter code, and sometimes a numerical number, according to flavor, color, texture, aroma and body. AA (93 score), A (92 score), and B (90 score) are the letter codes and numerical scores used. The characteristics to look for in a good butter at room temperature are that it is dense with no air bubbles, should not be lumpy, sticky or brittle, and no sweating.
Butter comes in two forms salted and unsalted (sweet). Unsalted butter has a shelf life of around 3 months refrigerated because it contains no preservatives. Salted butter has a longer shelf life (up to 5 months) because salt acts as a preservative. However, salt can overpower the sweet flavor of the butter and can also mask any odors. The amount of salt added to salted butter can vary from manufacturer to manufacturer and it is hard to know how much extra salt to add to your recipe. The rule of thumb is that if you are substituting salted for unsalted butter in a recipe, omit the extra salt in the recipe (i.e. Omit ¼ teaspoon of salt per 1/2 cup (113 grams) of butter).
Most butter has an expiry date on it. It should be stored well-wrapped in foil away from any strong odors and in the coldest part of the refrigerator. Foil is used to prevent exposure to light and air which can cause the butter to oxidize and become stale. Check your butter's freshness by cutting a small slice and the outside of the butter should be the same color as the inside. If the outside is a darker color than the inside the butter has oxidized. You can freeze butter for around six months. Just make sure you defrost the butter overnight in the refrigerator before using it. It is best not to use butter that has been frozen for baking, as freezing can affect the texture of the butter and change its moisture content. When the butter thaws it can be grainy with droplets of water.
Butter adds flavor and texture to your baking and helps to keep it fresh. The temperature of the butter is very important in baking. When room temperature butter is used in your recipe this means your butter should be between 65 degrees F (18 degrees C) and 70 degrees F (21 degrees C). This temperature allows the maximum amount of air to be beaten into your batter. This creaming or beating of your butter or butter and sugar creates air bubbles that your leavener (baking powder or baking soda) will enlarge during baking. Most experts recommend 4 to 5 minutes of creaming the butter for maximum aeration.
Cold butter is used in some baking (pie crusts). With this method the butter is not absorbed as much by the starch in the flour and layers result when baked creating flakiness.
Whipped butter is butter that has had air whipped into it to increase its volume. It should never be used in baking. Whipped butter is easier to spread, even when cold.
Tuesday, July 03, 2007
MaiD-ing
We r in the process of getting a FDW (Foreign Domestic Worker).Nowadays, employer needs to go through an assessment test. Must pass 80% to get the certificate to proceed with the application. so cumbersome.
But, tell you what, the exam is really simple and you re-try many many attempts till you pass it all. I did it once and got 39/40 (97.46%).. muahhh.. so happy cos after so long never take test/exams..suddenly feel nervous..luckily it's easy.
So, with the cert obtained, we can now proceed to the next stage.. look for certified agency .. then choose my maid.. hoo.. so i'll be "Lao Pan" for he very first time. wonder how it feels to have a helper at home..
Fingers cross that i'll get a good one.
But, tell you what, the exam is really simple and you re-try many many attempts till you pass it all. I did it once and got 39/40 (97.46%).. muahhh.. so happy cos after so long never take test/exams..suddenly feel nervous..luckily it's easy.
So, with the cert obtained, we can now proceed to the next stage.. look for certified agency .. then choose my maid.. hoo.. so i'll be "Lao Pan" for he very first time. wonder how it feels to have a helper at home..
Fingers cross that i'll get a good one.
WaRm-Up
It has been weeks since the weather turned this hot !
I really cant bear it anymore! fan is blowing non stop at home.
Every lunch time is lingered with fear to go under the melting hot sun !
Especially pregnant woman, our body temperature increased. This is worsen by the weather ! gessss.. scary ! This reminds me of the global warming joke..
Last time people use to wear bigger and larger undies.. as it gets hotter, undergarment shrinks in size.. now, people wear super small g-strings..cos hot ! muahh..
Hopefully the weather will turn cooler..at least not the blazing hot sun as now. wasted all the water i drink.. cos evaporated to sweats.. and make me have to drink even more to keep hydrated ! Phew !!
I really cant bear it anymore! fan is blowing non stop at home.
Every lunch time is lingered with fear to go under the melting hot sun !
Especially pregnant woman, our body temperature increased. This is worsen by the weather ! gessss.. scary ! This reminds me of the global warming joke..
Last time people use to wear bigger and larger undies.. as it gets hotter, undergarment shrinks in size.. now, people wear super small g-strings..cos hot ! muahh..
Hopefully the weather will turn cooler..at least not the blazing hot sun as now. wasted all the water i drink.. cos evaporated to sweats.. and make me have to drink even more to keep hydrated ! Phew !!
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