Archive for the ‘Food and Recipes’ Category
Left to Right: Youyi, Cherie, Shuyuan
In the segment《城事大家说》, we discussed about health, diet and nutrition of a beauty queen. I’ve uploaded it on YouTube just for you guys! Waking at up 4.30am to prepare to go on set is… quite good ;) Hope there will be more opportunities like this!
How much work goes into shooting a McDonald’s commercial? A LOT. Many people don’t realize what goes on behind the scenes to create a great video or in this case, a commercial – the investment of time, people and gear. This 30-second television commercial was filmed at various locations around Singapore for almost an entire day! Talk about professionalism, dedication and hard work from both production crew and actors under such weather conditions.
Traffic police were hired to facilitate the movement of the traffic at situations like this and ongoing cars need to stop specially for me! It’s definitely a once in a lifetime opportunity in Singapore where impatient people like to honk at others for god-knows-what-reason.
The actors took instructions from the director and went with the flow. We couldn’t see the different takes during the filming process but it was cool because it actually turned out pretty great. My role was quite simple – to look hot and distract the guys in the car. It might seem really easy to many others but… try looking ‘hot’ under the hot weather and catwalk down the slope in 5-inch heels! Filming at this location took about 3 hours starting from about 12 noon and it’s a blessing to have very little makeup on.
The guys really took great care of me and it’s a pleasure working with all of them. In case you are wondering what we had for lunch that day… It’s not McDonald’s haha Enjoy my very first television commercial! It’s feeding time bros – Official McDonald’s Big N’ Tasty and Cheese Shaker Fries commercial ;)
Thank you OMY.sg for featuring me in their Lifestyle column. This article (attached below) is originally written in Chinese. Do “Like” my video and SUBSCRIBE to my newly created youtube channel! There, I’ll show you tips on how to maintain a beautiful body and of course, the legendary Tofumisu created by yours truly :*)
25岁的李丽贤 Cherie 不仅是本地美容时尚博客，她的部落格也入围了新加坡部落格大奖的最佳时尚部落格的奖项。今年七月，丽贤更获得”新加坡国际小姐2011″选美比赛的季军荣衔和”完美体态奖 “，成为名副其实的美姐博客。
Have you heard of Channel U’s brand new Ladies’ Night 女人聚乐部? Join sassy hosts Michelle Chong and Vivian Lai as they bring to you an unprecedented 90-min magazine talk-show every Tuesday, 8pm. Each episode sees dazzling celebrity guests and experts from various field as they share personal experiences and demonstrate handy tips on 3 delightful segments ~ Trends, Wellness and Cooking Tips. You will get to learn professional tricks on how to care for your favorite designer bags, understand the needs to maintain a flawless complexion and get to meet charming male chefs as they share with you tips on how to prepare simple meals in short speedy steps. Needless to say, my favorite segment is definitely the one on cooking NOT because of the guys though :)
I was thrilled when I received the invite for an intimate cooking party and high tea session with my favorite ladies, hosts Michelle Chong and Vivian Lai on Saturday 7th of May. Located in the Garden Hub at Margaret Drive, I arrived at Cookyn Inc with my sister Clarie (below: cream top with black cardigan), Mui Yee and Eunice.
Sassy hosts, Michelle Chong and Vivian Lai at Cookyn Inc.
Michelle’s Steam-Baked Fish Roll. The overall texture is key for this cabbage wrap. The saltiness from the panfried mushrooms and ham, contrasts nicely with the freshness and mushiness of the dory fillet. Different layers of ingredients, steam-baked to perfection, drizzled with sizzling hot ginger and spring onion oil.
Vivian’s Cold Rice Salad with Prawns. Ever tried having cold rice before? Now you can with this refreshing wholesome salad concoction of greens, rice and prawns.
Finally, it’s our turn to recreate those two dishes in our team of 8! A very big thank you to Mui Yee for helping me document the entire cooking process on camera :)
TADAH! Look at our masterpiece! Left: Cold Rice Salad with Prawns. Right: Steam-Baked Fish Roll.
Amidst the landscape of the horticulture hub, spanking new kitchen with rustic and concrete countertops, loft-like ceilings adorned with warm lights and the aroma of baked macaroni cheese and desserts for high tea, Cookyn Inc has definitely created a whole new sensory experience for me. A huge hug to my favorite pals from my Royal Caribbean Cruise adventure, Mui Yee and Eunice, who came all the way down to join me on a weekend :D
Once again, thank you Channel U for the invite. It’s definitely a great bonding time with my lil’ sister ♥
Picture yourself in a grocery store with an apple in each hand; both feel the same, look alike, and provide the same nutritional value. The only differences are, one is certified organic and a bit more expensive and the other is conventionally grown and slightly less expensive. So which is the better choice? Here is a comparison of what I’ve found on a recent trip to Cold Storage.
|2 Litres of Milk||$16.50||$5.25|
Anyways price aside, some food for thought. Organic food refers to food items that are produced, processed and packaged without using chemicals. Organic food is increasingly becoming popular due to its perceived health benefits over conventional food. Choosing to buy organic as a healthier alternative has been a long and heavily researched debate. Many would argue that organic is the better choice because farmers are under stricter standards of purity, however skeptics say there is no scientific research that proves organic is healthier or safer.
Furthermore organic produce is not covered in a cocktail of pesticides. The average conventionally-grown apple has 20-30 potentially toxic chemicals on its skin, even after rinsing. *gasp* for the past 20 years or so, I’ve been having almost 2 apples a day! Fresh organic produce contains on average 50% more vitamins, minerals, enzymes and other micro-nutrients than intensively farmed produce. Going organic is the only practical way to avoid eating genetically modified food. Has anyone tasted organic produce? They taste so much better! Fruit and vegetables full of juice and flavor, and so many different varieties to try!
Would you choose the certified organic apple or conventionally grown apple? Oh I forgot to mention, how about organic cereal that costs $18 that is meant for only 2 servings? I think I will be broke if I’m an organic eater.
Happy Laboring Day folks! *health conscious people please work your ass off to get some organic produce* I doubt anybody can keep up with that kind of expenditure unless you own an organic farm (^_^) Nevertheless, I’ll give it a try!
For now I shall have my favourite homemade yogurt with Blackberries, Cherries, Cranberries, Raspberries, Blueberries and Strawberries!
Gourmet Food Trail with Ah Lun (阿伦笑吃人间 周末趴趴吃) – Part 3 of 5: Long Beach KING Seafood and Peach Blossoms
A very BIG thank you to omy.sg and Lianhe Wanbao, I was invited to join the Gourmet Food Trail “阿伦笑吃人间 周末趴趴吃” together with veteran food critic Ah Lun (黄卓伦) to sample various signature dishes by Long Beach KING Seafood at Kallang and Peach Blossoms at Marina Mandarin.
With more than 65 years of experience in seafood delicacies, Long Beach is THE household name to many seafood lovers in Singapore and overseas. Senior Group Manager, Wendy, also mentioned that the restaurant offers air flown Alaskan King crabs throughout the year and they are kept alive in temperature-controlled tanks. Imagine the freshness when you take that first delightful bite!
Below are some pictures taken at the event.
‘Yingge’ Style Live Lobster
Steamed Live Royal Scottish Razor Clam with Minced Garlic
‘Li Ying’ Chicken Wings
‘Dong Po’ Rib with Honey Sauce – My favorite! The attractive gloss on the surface of the caramelized and crisp exterior coupled with alternating layers of fat and meat drizzled with brown honey sauce resulting in an outstanding and seductive melt in your mouth experience. Mmmm… This dish is definitely a crowd pleaser!
Surprise Dish – Fried Crispy Kang Kong with Cuttlefish
Surprise Dish – Deep Fried Flat Rice Noodles with ‘La La King’
Almond Paste with Black Sesame Ice Cream and Thousand Durian Roll
Peach Blossoms at Marina Mandarin impresses with a menu of exquisite Cantonese fare skillfully prepared by Chef Aw Yeong Kin and his culinary team.
(Left) Shark’s Fin Melon Seafood Soup – Don’t worry guys! Shark’s fin melon is a fruit, fins not included.
(Right) Fried Rice with Assorted Seafood, Salted Egg Yolk Crispy Anchovy and Vegetables
Stir-fried Scallops and Cuttlefish in X.O. Sauce
Steamed Sea Perch with Chicken Ham and Black Mushrooms
Surprise Dish – Stewed Chicken with Dang Gui in Claypot – My Favorite! The vermilion coloured wolfberries and juicy plump red dates lent a rosy attractive hue to the soup which was full flavoured and accentuated the taste of the tender roasted chicken, leaving a slight and yet delightful bitter aftertaste of Dang Gui in your mouth. This unique harmonious blend of flavours pleasantly tickled my taste buds in all the right places, leaving me craving for more and therefore, I ta-powed a serving home for my family.
Chilled Mango Sago & Pomelo with Lime Sherbet
Allow mommy dearest to take a break on Mother’s Day! How about bringing her to Long Beach KING for awesome seafood or Peach Blossoms at Marina Mandarin for a nourishing feast of authentic Cantonese specialties?
Happy Mother’s Day in advance! (^_^)v
I miss those days onboard Legend of The Seas…
0800, 7 Dec 10, Port Kelang Jetty
Calvin greeted me with a toothy grin. Sporting a green NewUrbanMale tank top, a black haversack as well as a pair of stylish Havaianas, he looked well prepared for our caper in KL.
“Wow, stunning dress for a day trip out! I am happy to be your partner for the day!” He shot me another dashing smile.
“Come Calvin! Stop looking! It is time to get to the buses.” I turned on my heels and moved towards the jetty, with Calvin catching up swiftly and walking alongside. We headed for Bus 8 where we were warmly greeted by a plump and motherly lady who was to be our bus guide and a swarthy man with a grim face who I reckoned to be the driver of the day.
0900 – 1700, 7 Dec 10, Interesting Locales in Kuala Lumpur
We were discussing about places of interests in Malaysia when the bus rolled to the stop in front of a beautifully preserved heritage building. Calvin and I wandered about, taking photos of the Sultan Abdul Samad Building which was built according to Moorish architecture and style.
“Wow!” this is the tallest flagpole I have witnessed in my life. Standing at close to 100 metres tall, the massive flagpole at Independence Square, also known as Dataran Merdeka, made me felt miniscule. I found out that it was here that Malaysia first raised its flag in 31 August 1957.
My thoughts of architecture broke off abruptly as I focused my attention towards my favorite dessert – chocolate. I stepped off the bus and was greeted by an odd piece of art – it was a statue depicting the implosion of a chocolate mixture as various fruits were dropped into it. At the base of the statue, a round proclaimed the following “Most Innovative Chocolate Award”. I had heard that this Cocoa Boutique was renowned for its chocolate products which came in an amazing variety of flavors and unique concoctions.
I noticed a beautifully adorned holly wreath before I stepped in through the dark-colored oaken door frame. Inside, I was impressed by the efforts the shop had made in connection with the Christmas season. A Christmas tree stood unobtrusively at the entrance, before the shop space opened up and I laid my eyes on a tantalizing array of chocolates displayed on the shelves and racks.
Well if it is so good, I got to give it a try!
“Mmmmm…” I moaned in joy as the chocolatey concoction exploded in my mouth. The feeling was exquisite. Silky soft durian paste rolled around in the recesses of my mouth, caressing my tongue, delivering tingly waves of pleasure down my spine even as the harder bits of milk chocolate created a sweet counter-taste and crunchiness which only served to accentuate the bittersweetness of the durian. If I had a brain at the moment, it must have been blown to bits by the quality of the Belgian Milk Chocolate filled with Rich Creamy Durian.
It was a struggle to bring myself to Earth from Chocolate Heaven. The Cocoa Boutique carried a mind-blowing array of chocolate treats and each was refreshing and unique in its own way. I licked my lips as I started on other new exciting pieces of chocolate. Whilst I breezed through piece after piece of Chilli Chocolate with aplomb to the amazement of the local staff, I couldn’t help but burst out laughing at Calvin who felt as if his tongue was set on fire and he went about fanning his injured tongue. I especially loved the Chilli Chocolate, Durian Milk Chocolate and Tiramisu flavours.
Today I am not a Chinese.
Today, I am a sultry, fair-skinned, North Indian lady modeling the latest saree designs available in Little India. Indian ladies will look at me in jealousy before presuming that the same saree will do them the same justice and proceed to buy it off the shelves at Madras. Indian males will gawk and wish their day away, continually replaying the image they have just caught of me walking around in a saree around town.
I smiled to myself as I tested fabric of the saree. It was like silk, smooth to the touch. The light floral prints was agreeable to me but what truly caught my eye was the translucent centre. This was one sexy saree. As the lady proprietor of the shop assisted me into the traditional Indian garb, I found that it was a tad heavy, probably due to the pure mass and length of the fabric as there was definitely more cloth than my average dress. My first time in a saree was a pleasant surprise even to myself.
Calvin was smiling all the way as I tried on the garment. I guess he must have liked the saree.
A romp around Little India was decidedly incomplete if we did not order the requisite Indian Briyani. As the clock ticked towards 12pm, and our tummies started growling, Calvin found us a homely Indian restaurant, Insaf.
Our tummies found salvation when the food arrived. The fragrance of the spices such as turmeric, cumin and masala mixed into long-grain basmati rice lingered in the air together with the saliva-inducing aroma from the Lamb Shank, Masala Chickken, Papadum and accompanying curry on a platter. We tucked in with relish, thankful for the skills of the Indian chefs in the kitchen.
1800, 7 Dec 10, Anchors Aweigh Lounge
Tonight was the big night. Tonight was the Captain’s Night and everyone will have an opportunity to meet the Captain and his crew at the Anchors Aweigh Lounge followed by a formal dinner at the Romeo & Juliet Restaurant. It was essentially a gala dinner for everyone to dress up like princes and princesses. I had selected a sexy black dinner dress which hugged my curves at the right areas and also left a significant portion of my back uncovered. I grinned cheekily as I imagined myself to be the sexiest lady on board.
Captain Ryan cut a suave figure as he appeared at the front of the lounge. As I had rushed to the lounge earlier in order to grab the choice seats at the front, I was close enough to catch a close view of him. Moving with a sure gait towards the microphone, he exuded an aura of command and confidence. The heavily decorated shoulder epaulettes signaling his rank and mastery of sea craft which adorned his pristine white jacket only served to accentuate that aura. Even though I reckoned that Captain Ryan had to be older than 40 due to his seniority of rank, his broad shoulders, trim physique and ready smile made him seem as though he was not a day past 40.
I managed to catch Captain Ryan for a moment to chit chat and he gamely posed for a picture. I was over the moon to be able to get a photograph with him! Here I was with the man who was piloting my wonderful holiday with the Royal Caribbean!
2000, 7 Dec 10, Romeo & Juliet Restaurant
“I prepared this specially for you. Honey is for your throat.”
I was momentarily caught unawares when Dong Biao appeared at my side. With a flourish, he set down a glass of warm water and a few packets of honey.
A rosy flush came to my cheeks as the OMY group all glanced over at Dong Biao and myself in amazement. Apparently, Dong Biao had remembered when I told him the evening before that I had a sore throat and couldn’t take cold drinks. I was flattered to have him remember.
Here was one waiter who was delivering unparalleled service. This is the Gold Anchor Service promise which I had mentioned earlier on Legend of The Seas, Memories of a Lifetime. I was deeply touched to have experienced such superb service.
“Wow, Dong Biao is great! He remembers,” Catherine noted, and all others concurred.
As Dong Biao retreated to continue his normal duties, our group of 10 settled down to dinner. The food was marvelously prepared. I started with a rosy-coloured Lobster Bisque laced with whipped cream and Cognac, followed by Asian-style Duck glazed with Hoisin, medium-well masterfully flavored Fillet Mignon and Golden Seabass. The seabass was pan-seared to perfection, leaving the fish decidedly soft and tender despite a crisp exterior served on a mound of creamy black olive polenta and accompanied by fried capers and Spanish sofrito that lent the fish a tangy Mediterranean flavor.
2200, 7 Dec 10, That’s Entertainment Theatre
Our night continued with a captivating performance ala Broadway-style musicals by a team of 12 which wowed the crowd with their song and dance routine.
Alessandro stood out, mesmerizing the audience with his powerful vocals and vivacious moves. Yee Leong and myself enjoyed the performance so much that we started moving to the beat of the music for the entire hour.
2330, 7 Dec 10, Viking Crown Lounge
The night was turning out to be an even more enjoyable night than the first with “The Macho, Macho, Men” taking center stage. With a flamboyant move, he stripped off his shirt and started gyrating to the beat. His toned physique was pleasure to the feminine senses.
The ladies in the crowd were paying rapt attention to this sensual dancer. Muscles moved and rippled as he moved gracefully yet containing bursts of vibrant energy which displayed his undeniable masculine strength and endurance. He was hot.
Sometime about 1230am, I was pleasantly surprised to find myself conversing with a charismatic man with dark tanned skin and short cropped hair smooth backwards. He was in fact Behram, Director of International Trade Support & Charters of Royal Caribbean! Bob, as he introduced himself to the OMY group, bought us drinks before settling down beside me. He was very well read and learned. We shared a long conversation across topics such as psychology, travelling experiences and even food. Here was a connoisseur of food who could have his pick of culinary arts onboard yet retained his appetite for more homely and common food in the areas he had travelled to as well as having a desire to try unique fare. Off the cuff, I recommended him to Valentino’s, a cozy rustic feel family run restaurant in rifle range where it’s head by Executive Chef Valentino, served up a variety of splendid Italian fare and also the Durian Milk Chocolate from the Cocoa Boutique.
The night carried on, there were drinks aplenty, and all of had a few glasses of champagne and wine to celebrate the night. In the end though, Darren got a wee bit tipsy and had us all laughing at his antics before we decided to return to our rooms for the night.
I’m so excited to experience the wonders of Thai Massage on Day 3!
Read all about my Royal Caribbean Experience
I peered over the cubicles as I signaled to Jade. “Let’s OverTime tonight!”
“What?! We have been OT-ing for the past four days!”, she whined.
“No, no. Let’s OverTime! Quick! Pack up and let’s go for some beer and savory skewers!”
“I thought you wanted to do OT…?!”
OverTime wants to bring an interesting experience of “overtime” where professionals and white collars spend the night enjoying the company of each other instead of burning the midnight oil in the office, bringing a whole new meaning to the term “overtime”. It is no longer just about work but also precious time spent with fellow colleagues and business partners to enjoy pleasure within the ever busy city life.
The grand opening of OverTime @ Dempsey Hill was graced by famous Taiwanese top model and actress, Lin Chi Ling 林志玲.
OverTime takes on a rustic yet contemporary facade, with a touch of cosy lodge setting. Designed with three concepts of ambience, the entertainment outlet features an indoor bar-seating style, a private VIP lounge as well as a garden-inspired, relaxing alfresco area.
Right at the centre of OverTime sits a stage that supports the congregation of Singapore’s home-grown music talents, and is the platform for local music showcase. By combining an inviting atmosphere, good beer, menu variety, parking convenience and a bunch of friendly waiters, OverTime is the perfect place to wind down after a hard day’s of work.
“I don’t mind doing OverTime everyday!” exclaimed Jade.
“Let’s tell Boss! I’m sure he will be very happy with us wanting to OverTime everyday.”
*Photo Credits: Darren, Vibes, Ying Zi, Yong Wei
X’MAS & NEW YEAR PROMOTIONS!
(from 23rd December 2010 to 1st January 2011)
Formulated with German expertise and technology in Malaysia, Starker Beer is freshly brewed and imported to OverTime Singapore from the brewery on a daily basis. OverTime is one of the very few entertainment outlets in Singapore to offer Starker Beer, the Double Gold Medal Winner in the Asia Beer Awards 2010. Brewed for a shelf-life of only 7 days and served straight from the keg, Starker is best consumed at 3°C.
Opening to 7pm buy 1 pint get 1 pint free
7pm to 12am buy 1 pint get a ½ pint free. (Extended happy hour)
33 Fusion Skewer
OverTime’s innovative menu of fusion skewers ranges from western and local, mild to spicy, and even sweet to savory to tease one’s palates.
5pm to 12am
With every purchase of 2 litre Starker beer, you get 2 sets of 2 skewers free!
With every purchase of 5 litre Starker beer, you get 2 sets of 5 skewers free!
Overtime @ Dempsey Hill
18E Dempsey Road, Singapore 249677
Tel: 6472 4388
Overtime @ Holland Village
25 Lorong Mambong, Singapore 277684
Tel: 6465 8368
Remember my Tofumisu and “You & Me”? ♥
I’m on Episode 3 Tofu ~ 23rd November 2010 8pm Channel U (^_^)
About “Wonder Chef 我要当食神 1 & 2“
在 Wonder Chef 我要当食神 (系列1) 的节目里， 72位参赛者根据个别的主题食材，分享了他们的创意或家传食谱。我们见证了12名食神的诞生，12名食神通过了《我要当食神》节目顺利归位。
在 Wonder Chef 我要当食神 PK 版 (系列2) 的节目里，16位参赛者和8位艺人将会来踢馆，挑战上个系列的8位食神，食神荣衔会否重新洗牌呢？
In each episode of Wonder Chef 我要当食神 (Season 1), 6 contestants will compete on their creativity and culinary skills based on the food theme of the week. After the first round of cooking, 2 contestants will be selected for the final showdown. The winner of the showdown will be crowned Wonder Chef of the episode. Total of 12 Wonder Chefs will emerge from this cooking series.
In Wonder Chef 我要当食神 The Grand PK (Season 2), the entire nation is invited to come forward and PK the reigning Wonder Chef from Season 1 (which is Yours Truly). In each episode, 3 new contestants (1 of which will be a celebrity) will challenge each other for a chance to PK Season 1’s Wonder Chef. This will be judged by professionals based on taste, originality and appearance. The contestant with the highest score wins.
Will I be able to maintain my championship status?
Remember to mark your calendars!! Episode 3 Tofu ~ 23rd Nov 2010, Tuesday, 8pm Channel U ♥
Brought to you by same production house (WaWa Productions) that produced Perfect Cut 一切完美 1 & 2 and the recently screened ~ The Illusionist 魔幻视界, Channel U’s all new culinary challenge programme ~ Wonder Chef 我要当食神 premieres 6th April, every TUE 8pm. Be sure to tune in!! I’m on Episode 3 Tofu ~ 20th April 2010 8pm Channel U ♥
About “Wonder Chef 我要当食神“
An all new food game show that challenges the creativity and culinary skills of aspiring chefs! Join host Mark Lee and watch 72 contestants show off their chops as they transform the most basic and ordinary ingredients into magnificent cuisines!
In each episode, 6 contestants will compete on their creativity and culinary skills based on the food theme of the week. After the first round of cooking, 2 contestants will be selected for the final showdown. The winner of the showdown will be crowned Wonder Chef of the episode. Total of 12 Wonder Chefs will emerge from this cooking series.
Besides the intense competition, interesting bite-size information is peppered throughout show. For example, viewers will see the very first instant noodle TV commercial from Japan, the packaging of the first instant noodle created and how the different culture appreciate instant noodles. There are also interesting facts about the origins of other food items in each episode.
Join the Facebook Fan Page of Wonder Chef 我要当食神 now!!
Remember to mark your calendars! Episode 3 Tofu ~ 20th April 2010 8pm Channel U ♥
3rd May 2010
Thank you for all the lovely email responses and comments given on my blog, facebook and twitter. The recipe can be found on Wonder Chef’s Fan Page. For those who do not have a Facebook account and not able to access the recipe, you can substitute the usual Mascarpone Cheese 500g with 3 packets of Tofu. Yes, it is that simple :)
*my submission for *SCAPE New Media Ambassador Quest
I’m home alone, feeling hot and bothered. I close my eyes. I know it is soft, supple and god I know it will be so nice. My hand caresses along the smooth surface. It is delightfully cool to touch. I moan in pleasure… The. Texture. Is. Perfect.
You! Yes. You! Hold back any naughty thoughts. I am referring to Tofu. The main ingredient that I will be using for my competition. Most of us have a love affair with chocolate but Tofu?
Recently, I took part in an innovative cooking competition which was produced by WaWa Productions. My mission was to create an innovative dish with Tofu. I’ve decided to turn Tofu into an orgasmic dessert, embodying the sinful pleasure of love. A taste of it will overwhelm you, a mixture of chocolate and coffee, heightened with a spike of alcohol, like that of the love between two lovebirds, intoxicated with their love for each other; yet, it will be healthy, with a mildly refreshing taste of tofu, like the innocent love of youths.
My dish is mind-blowing just like how an experienced lover who delivers way more than endorphin kicks. Interested to find out more about my Tofu? *winks* Catch me on “Wonder Chef 我要当食神“ hosted by Mark Lee. “Wonder Chef 我要当食神” Premieres 6th April, every Tuesday 8pm on Channel U (I am on Episode 3) ~ See how I transform a simple Tofu into a delectable mouth watering orgasmic delicacy! ♥
Dessert never tasted so intoxicatingly sweet, unless you are having it with Cherie, the newly crowned Tofu Princess :)
Search for my name ”cherielee“
The red-and-gold festooned shops are ubiquitous, which makes Hui Lau San the stop of choice when you’re tired, thirsty or hungry. You can get anything from a bowl of fruit mixed with sago to aloe jelly with mango juice.
Hong Kong residents can’t seem to get enough of mangoes and neither can I. Mango juice with huge mango chunks and sago is my favorite! (not shown in picture)
As one of the world’s most popular fruits, the mango is an all-year-round source of the naturally sweet, refreshing taste of the tropics. Its unique flavor and fragrance is a paradise for the senses where intense fruity flavor and sweet aroma meets versatility and nutrition. There’s a mango to please any palate and a mango recipe to suit every mood.
With warmer weather upon us, there isn’t a better time to entertain myself with a refreshing cool mango dessert. Moist, delicious and purely made with love. *drools*
Thumbs-up from everyone who tried my mango juice with huge mango chunks and sago! …But no pictures were involved teehee.
*I’ve also mastered the art and style of preparing soft yet chewy sago pearls* – It’s a long and tedious procedure but it is worth the wait! I’m most willing to share how this is done :) Drop me an email or comment!
Take a taste vacation with mangoes and discover a whole new world of flavor (^_^)
I love the contrasting textures and tastes of McDonald’s Big Breakfast – The soft-scrambled eggies; the salty-spiced sausage; the ultra-crispy hash brown; the spongy-slightly-crispy English muffin with my self concoction – sticky grape jam and margarine spread.
Today, I craved for a breakfast just like that. I decided to give myself a treat! – Especially so when I’m in the midst of a brain-and-bone-wrecking exam period. Not wanting to spend $9 on McDonald’s delivery which I think is a super waste of my hard-earned money, I decided to cook an orgasmic breakfast for my poor neglected tummy. It has been such a long time since I had really good food. And I really meant GOOD food.
(This picture might not look appealing to some but it is D.E.L.I.C.I.O.U.S – feifei and his bro can attest to that)
I love that the bread is buttered on the outside before being toasted in the oven toaster. The bread is toasted to an appealing golden-brown, has a delicious buttery flavor that is finger-slurping good, and has a lovely crispy crust on the skin that feels great under my teeth when I bite through to the soft, grape/apricot jam and margarine spread inside.
Sausages were pan toasted with margarine. Scrambled eggs were slow-cooked to perfection. Added a sprinkle of black pepper and ta-dahh!!
I wish for breakfast in bed sometime (^_^)