Tuesday, July 31, 2012

Baked Salmon with Lemon and Butter

Once again, another simple yet yummy recipe from Pinterest. This social site is now my go-to place for new and interesting recipes, too many for me to try, and not enough time! XD

Salmon cut for two.
Lemon slices.
Some butter.
Ground black pepper to taste.
Chopped parsley for garnishing.

Rinse the salmon and pat dry. Preheat the over to 200°, and lay a sheet of aluminum on a rack (shiny side up). Arrange the lemon slices and place the salmon on top of the lemon. Place the butter on top of the salmon and sprinkle some black pepper all over the salmon. Wrap the salmon in the aluminum foil (no need to seal it too tightly, just close all four sides so that the juices won't overflow), and place it in the oven, bake for 20mins (depending on the cut, if the fish is thicker, add another 5 mins). Enjoy!

Wednesday, July 25, 2012

The Week That Was...

Antibiotics to finish.
Hot soup and plain bread for a meal.

Chinese medical halls are keeping up with the times.

All sorts of leaves, roots, and tree barks.

Lozenges to soothe the throat.

Scribbles from the Chinese sinseh.

Tuesday, July 24, 2012


I've been unwell for the past 5 to 6 days, with one virus attacking me after another. Started with a sore throat, followed by the flu, fever and then the dreaded cough. Lost a lot of hours of sleep, body aches because I can't find a comfy position to rest. I have a couple of drafted blogs, will get around to publishing them when I'm feeling better.

There's a Chinese saying saying which goes like this: Sick until can see rainbow.

I'm probably seeing double rainbows now.

Thursday, July 19, 2012

Tapau God

Curse of the Auto-correct function in smartphones :P

Baked Garlic Cilantro Fries

A healthy version of fries, minus the oil and deep frying process :)

Russet potatoes (medium size), cut into fries.
2 tbsp olive oil
1/2 tbps garlic powder
Salt and pepper to taste
Chopped cilantro (parsley) for garnishing

Soak the potatoes into a bowl of cold water for about 10-15 minutes minutes. Some say this process is to remove the starch, but that didn't make much sense to me. My guess is it's probably to help the potato cook more thoroughly during the baking process, so you don't end up with a burnt exterior and semi-raw interior. Pat dry and leave aside.

Preheat the over to 220°, and lay an aluminum foil on the rack. Arrange the potatoes on the tray (try not to overlap, give them some room) and add the olive oil, garlic powder, salt and pepper. Toss until everything is evenly coated, and bake for 20-25 minutes, or until it's done. Transfer the potatoes into a large bowl and toss it with the chopped cilantro. Enjoy!

Kitteh Yoga

This image puts a smile to my face each time :D

Monday, July 16, 2012

Konjac Sponge

I was recently introduced to the Konjac Sponge by a friend, whose reviews I've been following via her FB page hehe! After a little bit of Googling, I decided to give this product a shot.

According to this website...
The konjac sponge is made from a natural food material which is called Konjac(in Japan it's known as Konnyaku). Konjac is a perennial herb in aroid family and since ancient times, it has been widely used as a medical and edible natural plant. 
Konjac is a popular and healthy vegetable in Korea and Japan. Being unbelieably soft and gentle, konjac sponge exfoliates dead cells while wiping the face and body, and leaves behind a colloid film to nourish and protect your skin.
It's perfect for cleansing even the most sensitive skin!
A Konjac Sponge contains no preservatives or artificial pigment.

So technically, it's Konnyaku. No, you cannot eat the sponge. Did some Googling and discovered that you can buy the sponge from some suppliers online, but the cost was varying between RM 20 to RM 50 each. Really? RM 50 for a piece of sponge? Fucking trying to rip people off...

Another blog I stumbled upon mentioned that you could find the sponge in Sasa outlets, so I figured maybe the next time I pass by Sasa, I'll just pop in and check them out. And true enough, I saw a range of Konjac sponge on display.  There were "flavours" for you to choose from too: Tomato, aloe vera, cucumber, charcoal and original. 

Konjac sponges from Sasa - RM 12.90 each
I got me a couple of Konjac sponges to try out. The packaging consist of 2 layers, the outer packaging and another sealed layer wrapping the sponge. When I removed the sponge from the inner bag, it was kinda moist already, and had a little piece of string attached to it. The purpose of this string was for you to hang the sponge after using it, allowing it to dry before the next usage.

Instructions to use the sponge is simple:
  1.  Soak the sponge in water for 3 to 5 minutes.
  2. Gently press the sponge to expel the excessive water out. DO NOT WRING IT.
  3. Using circular motion, rub it all over your face and neck. Optional: you can add a little bit of facial cleanser to the sponge, the sponge will form up. 
  4. Rinse it again in water and gently expel the excessive water and allow the sponge to dry in a cool place. Avoid letting it dry in the shower area, as the moist will reduce the sponge's lifespan.
  5. A well taken care of Konjac sponge can last up to 3 months, and if you see the sponge breaking down, it's time to replace it.

This is what the charcoal Konjac sponge looks like, right out from the packaging. It looks like a round squishy black ball with tiny black holes (it's a sponge, duh~). After rinsing it, I rubbed it all over my face, and one thing I like about it was it didn't feel rough on my sensitive skin at all. In fact, it felt like a nice face massage. I rubbed it on my nose, cheeks, forehead, chin, even my eyelids and neck. After 2 weeks of using it, my pores seemed slightly smaller (I have large pores, ahem, placebo effect?), and my skin seems less prone to tiny pimples now (removing blackheads yay!). Will keep using the Konjac sponge for a while and monitor any possible changes to my skin :)

Thursday, July 12, 2012

Tong Pak Fu @ Paradigm Mall

Hubby and I, we're not much of a dessert goer, so it's really very rare to find us huddling in any dessert joint. I suggested to hubby to try this place out because I came across some good reviews about it, and these dessert outlets are popping up like wild mushrooms across Klang Valley. Malaysians definitely have a sweet craving when it comes to all these desserts.

Saturday evening, and the queue at Tong Pak Fu was ridiculous. I speak for myself, and I can tell you, I won't queue for the sake of desserts, no matter how great they are. So we opted to try the place the following day in the afternoon, no queue, no fuss.

Their menu was pretty extensive. Lots of dessert choices to choose from, good for those who adore desserts. Their Snow ice range was probably one of their signatures desserts, so we decided on a Black Sesame Snow Ice, and an order of their Glutinous Rice Balls with Black Sesame + Peanut Toppings.

Black Sesame Snow Ice - RM 9.80 (large)
The Snow ice dessert was a fairly generous portion (albeit it being the price of a standard meal in a mall). The ice had a strong flavour of black sesame, and it's interesting how they had layered the ice to look like sheets of paper, one on top of the other. The dessert came with some starch white balls, too sticky to my liking though, and the strawberry I felt, was a weird combination.

Glutinous Rice Balls with Black Sesame & Peanut Toppings - RM 4.80
Now this is a pretty unique dessert. The 'tong yuen' is a a more chewy variant and it's not sweet. Coat it with the ground black sesame and peanuts, and the you've got yourselves a chewy fragrant 'tong yuen'.

There was this aunty sitting next to us, and because the tables were positioned so close to each other, I could here every word in her conversation with her family. She sounded like some regular in these dessert joints, recommending types of desserts to order. And when her orders came, she was jumping for joy and was REALLY happy to see her dessert.

Sunday, July 8, 2012

Shoes Shoes Shoes

A girl's happy loot :D

Wednesday, July 4, 2012

Tony Roma's, e@Curve

Every year, hubby and I would redeem some of our Bonuslink point to food vouchers. We chose food vouchers because most of Bonuslink's redemption gifts were either too costly, or too crappy. This year, we went for Tony Roma vouchers, and made our way to e@Curve, Mutiara Damansara.

Complimentary hard bread and garlic butter.
The waiter who attended to us was courteous and friendly. Even gave us some recommendations on what to have, and what to expect of the portions. While waiting for our order, he came by with this complimentary hard bread and garlic butter. 

Roma Sampler - Chicken wings, potato skin and onion loaf.
For our starters, I chose the Roma Sampler, as it provides variety, so it's good for two. Hubby was wondering how they managed to lay the onions in layers, I figured they must've used a mould of sort, to retain the shape while it was put into the deep fryer. I enjoyed the chicken wings, taste was tangy!

Beef Short Ribs.
This was our main, Beef Short Ribs. One massive rib with chunks of meat on it, served with grilled vegetables and a side of loaded potato (sour cream, butter, bacon bits). Don't you just wanna sink your teeth into this baby?

Must have been our lucky day too, because aside from using our RM 50 voucher, we also got a 20% discount for the ribs, w00t!

Sunday, July 1, 2012

Su-kiya @ Paradigm Mall

2 adults. 2 types of soup. 14 trays of sliced meat (beef and lamb combined). Generous helpings of vegetables. 4 ice-cream helpings. Enough said :D