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I think it is always the dream of a girl to have an open wardrobe of her own, the same to both of us. And finally, we are going to renovate our room we decide to give the room a new layout, not to miss out our open wardrobe.
When we search online a lot of the open wardrobe is build-in to the wall which is what we don’t like. Thus we decided to go IKEA Ilvarli series, it has a metal frame and not to mention we are able to customize the wardrobe to fit our habits. We finish up with a few bamboo tops to add a little color to the room.
One of the disappointment is that the IKEA in Singapore does not bring in the half-length frame. It will be perfect if we could have additional cardboard using this IKEA series.
Recently the End Game vibes are still burning in me, thus I decided to paint Sanctum Sanctorum the place that protects the universe.
Life doesn’t always give us a perfect hand, in fact, it often gives us a sub-par one. However, that often provides us the opportunity and the chance to make the most of it and do something worthwhile. We’re all losers, every single one of us, that’s not an experienced individual to you – so don’t use it as an excuse to not stand up and do what’s right.
Steamed Chinese scallion bun is also named as Hua Juan, literally mean flower shape rolls. It is a transformation of Chinese steamed buns (mantou). You can simply adjust the recipe by changing the stuffing, for example, you can skip scallion and use salt and pepper only or add some minced pork, shrimp, etc. As most of the Chinese steamed buns share the same dough, you can use mantou dough to begin scallion buns. However since we are making savory buns, I would suggest skipping the sugar.
Firstly roll one half of the dough into a large rectangle on a slightly floured surface. Then brush oil evenly, sprinkle salt and Chinese five spice powder and then dump the scallions across the surface. Roll it up tight and divide it into 10 equal portions.
Get two portions and overlay one piece right on the top of the other one. Take a chopstick and press down in the middle. Remove the chopstick. Grip the two ends in two hands and then fold the two ends together downside.
Let the steamed buns to cool down and then keep them in plastic bags. These buns can be frozen and steam to heat again before serving.
Ingredients |
300 g all-purpose flour
3 g salt
150-170 ml water, adjust the softness
1.5 tsp. instead yeast
1 cup finely chopped scallion
oil for brushing
salt for sprinkling
Chinese five spice powder , optional
Method | In a large bowl or in a stand-mixer bowl, add flour, instead yeast, water and salt. Grasp all the ingredients together and then knead the flour into smooth and soft dough. At the very beginning, it might be a little bit sticky. Just keep kneading and you will get cute dough (or you can simply use a stand mixer to knead the dough for 7-8 minutes with slow speed)
Cover the bowl and let the dough rest for around 1 hour (the time might be longer in winter )or until the paste ball doubles in size.
When the dough is double in size, get paste ball out and punch the air out. And then divide the dough into two equal halves.
Assembling
Firstly roll one half of the dough into a large rectangle on a slightly floured surface. Then brush oil evenly, sprinkle salt and Chinese five spice powder and then dump the scallions across the surface. Roll it up tight and divide it into 10 equal portions.
Get two portions and overlay one piece right on the top of the other one. Take a chopstick and press down in the middle. Remove the chopstick and grip the two ends in two hands and then fold the two ends together downside.
Place them in lined steamer and set aside for 15-20 minutes. Steam over high fire for 15 minutes after the water boils, then turn off fire and rest for 5 minutes with lid on.
Here comes part two of our renovation series. For part one we take about some of the inspiration for our door. This time we talk about the mini door, the window. Since young, we always dream of having seating at the window reading a book or chatting with our mom.
Topped with plump pillows, these throwback architectural features make it easy to read, nap, converse, or simply sit and gaze at the landscape and sky. We may want to have built-in cardboard below the seat to store our toy too!
I have been waiting for Avengers End Game for a while and finally, it’s here. I am so excited yet afraid to watch it as like what the title stated it is the end, which is what I don’t want.
Oh yes, I have watched the end game but don’t worry there isn’t any spoiler here yet! What I can say I will really miss the Original 6 Avengers, I think I can watch it hundreds of times and not get tired to it. Since I couldn’t spoil you, I decided to paint the very first headquarter of the Avengers. Where all the things started!
When we were young, our mom loves to prepare lots of a different kind of traditional food for us. When she older she spend less time on making them. We always please her to make them but she would say when there’s time. Thus we resorted to making them ourselves with her recipes (which is also from our grandmother).
Ngoh Hiang is a family staple for many households of my generation, be it the Peranakans or the Chinese. Having roots in southern Chinese cuisine, different dialect groups each have their own version. Even amongst relatives and close friends whom I have discussed this dish with, there are variations and nuances to the ingredients used, to the method of preparation.
And this is true about many other dishes, of course, each family’s recipe differing from the next. Amongst the Peranakans, Ngoh Hiang is favoured by the babas and Nyonya in Singapore, more so than those slightly north in Malacca.
Our trip down to Penang I have learned that their own version is called Lok Bak where strips of pork are used instead of minced pork in the southern ngoh hiang.
Just like I’d said earlier, there are a million and one ways of preparing ngoh hiang, each family’s recipe differing from the next. Whichever recipe one uses, the freshness of the ingredients is important.
Choosing the right ingredients
Minced Pork One of our main ingredients is the minced pork, it is important to have them in half-fat and half-meat. We always stare at the bruncher uncle and make sure we have the right potion. Under the watchful eye of our mother, we make sure that the meat was of the right consistency.
Prawn As Angela is sensitive to prawn that is not fresh, we choose the fresher prawn we could get. We de-shell the prawn and minced them with our knife. (Don’t throw away the prawn shell as you could use them to make a prawn broth!)
Five Spice Powder Apart from the pork and prawns, the next most important ingredient to was the five-spice powder. Though we did not grind her own powder, we would insist on opening a fresh packet of a particular brand of five spice powder which came in little paper sachets each time we prepared a new batch of these yummy meat rolls to ensure that the filling would be as aromatic as it is tasty.
Bean-curd Skin We got our bean-curd skin in our local wet market for a big piece at a price of $1.20. This bean-curd skin has a layer of salt on them, thus to avoid eating a salty ngoh hiang we will clean it lightly with wet cloth in tap motion to remove any excess salt or debris that might be sticking on it.
After all the ingredients like water chestnuts, onions, prawns, spring onion were cut and chopped into morsels of the right size, all that is left is to give everything a good mix! In the past, we’d use our hands to get everything properly amalgamated but in retrospect, a spoon would probably perform the task just as well .
clean it lightly with wet cloth in tap motion to remove the salt on it
How to roll the Five Spice Roll?
Now traditionally ngoh hiang are made into long rolls. I’d seen my mom who made them like half a foot long which was pretty much the standard.
However you could also make them in a mini shape which is no more than 6 cm long and almost hors d’oeuvre-like, greater ease of eating and no need for cutting. This will be the perfect snack size, and the end of it is much more crispy than usual.
Start by layering a sheet of bean-curd skin, then a generous dollop of filling is spread across the width of the beancurd skin leaving a small 1 cm perimeter near the edges. Fold the sides in, this is important to prevent the filling from leaking during the frying process.
Cooking the Five Spice Roll
Unlike others, we steam our Five Spice Roll before freezing or frying them. Oil temperature control is important in the frying process. The oil should be sufficiently hot to prevent the meat rolls from absorbing too much oil. Yet, it cannot be too hot which would cause the skin to darken and brown too quickly before the filling is cooked through. It takes a bit of practice to get there.
Flip the meat rolls carefully to prevent the skin from tearing during the frying process. Once both sides are beautifully light golden brown, the fire is turned up slightly for just that few seconds to “purge” out any excess oil.
When the fried ngoh hiang has cooled down sufficiently, they are in fact good for eating already. But to make them even more special, sometimes she would slice the longer ones into thick pieces and pan fry them with an egg dip. I especially love the textures of the crispy egg wash against the moist and succulent filling as we sank our teeth into each morsel!
Ingredients |
600g minced pork (preferably with a fair bit of fat)
300g shrimp, meat only, cut into small chunks (save shells for other dishes like laksa lemak)
200g onions, peeled and diced (about 2-3 large onions)
200g water chestnut, peeled and diced (about 10 pieces)
40g spring onion, chopped (a few sprigs)
2 eggs
3-4 tbsp plain flour
1 1/2 tbsp five spice powder
1 tsp salt
2 tbsp white granulated sugar
1 tsp pepper
1 piece of ngoh hiang beancurd skin, cut into 10-12 cm wide strips
Cooking oil for frying
Method |
Mix all the filling ingredients in a large bowl until thoroughly mixed. Wipe the surface of the beancurd skin with a very slightly damp kitchen towel. Wrap the ngoh hiang as shown in the gif tutorial above. Repeat until all the meat filling is used up.
In a heated wok, pour oil and maintain at medium-high heat. Carefully slide each roll of ngoh hiang into the wok of oil and fry one side until they are lightly brown. Turn the meat rolls gently onto the other side and fry until they are lightly brown. Turn them over once again and bring up the heat slightly and fry until they darken slightly to a light golden brown. Remove from wok, drain off excess oil in a wire sieve or rack and place them on a plate lined with a kitchen towel to absorb any remnant oil.
One of our favourite activity we like to do when visiting a country is to make a trip down too their local market. We are somewhat impressed by our trip to Korea’s biggest fish market. Thus how could we miss the Japan biggest fish market – Tsukiji Fish Market?
To avoid disappointment, we tried to reach as early as we could. As we thought we are early there are already lots of people at the market.
First thing that we did is to enjoy the food as fully as we could, since we couldn’t bring them back home. Here are the top 3 food that we enjoyed;
Tsukiji Itadori Uogashi Senryo
Our Japanese friend highly recommends me to try this. It is ranked as the best restaurant in Tsukiji Fish Market, the well-known seafood market in Tokyo is where you can enjoy the original Kaisen Hitsumabushi (don).
For a tourist like us, an English explanation is available, teaching you how to enjoy the delicious rice bowl. The first step is to take a small bowl with soy sauce and wasabi. For the second step, you can mix the sashimi and rice with sweet mushrooms, lotus roots and dried gourd shavings. For the last step, pour dashi sauce in the third bowl and eat it while it’s hot!
The original Kaisen Hitsumabushi only served during the lunchtime, so it is the best to come early!
Yamachō
The tamagoyaki is made carefully by skilled chefs using fresh eggs delivered every morning and strong dashi. They sell easy-to-eat sized tamagoyaki omelettes on a stick. Not only can you eat them on the spot, but this old-time favourite is reasonably priced at 100 yen a piece.
The time in the queue passes pretty quickly while you watch the skilful moves of the chef. But now it’s time to have a taste of the freshly made tamagoyaki. When you take a bite, the dashi from the bonito flows out. The harmony of the delicate texture and slight sweetness creates a lovely, gentle taste.
Ps: Don’t be frightened by the boss there too, he may look fierce but actually, he is very kind.
Price – 100 JPY ($0.91)
Kaisen-don Ooedo
Surrounding the market are many shops and vendors, and small sushi restaurants. We spotted Kaisen-don Ooedo as we got hungry after all the walking. This time there is quite a wait for this store, but it is indeed worth it. They came in half and the full portion so if you want to grab a little bit of the kaisen-don you could give it a try.
Next, we when walking around the market and get some dried goods for our mom. The best ingredients to get is kombu kelp, small dried fish and bonito fish flakes. They are so fresh and cheap, we regret not getting more.
The last thing we suggest you do is to grab a bite of their fruits. Although there are better fruits in Japan for those we have a busy schedule like us the fruit in Tsukiji Fish Market is already the very best for us. This is our very first time to try the white strawberry. It tastes so sweet and juicy not to say it cost us only $12. I may cost us 5 times more is Singapore.
We really recommend you have a trip down to the Tsukiji Fish Market. It will be one of the very best experience you could ever have. Ohh yes, wear some cover shoe to here, as the floor is wet in some area.
After 20 years, we will be renovating our bedroom. Therefore, for the following week, we will be sharing with you on the inspiration we have for our bedroom renovation.
First up we are going to choose a new door for our bedroom. Choosing a door that suits us is going to be a huge problem! As we don’t want to knock down the wall and we have an arch frame, the choices we have is limited and also expensive.
We wanted something simple as it makes the cleaning so much easier for my mom. A gold door lock will make our house more chic and expensive. Which one should we go for? Comment below and tell us what do you think?
It is my second time visiting Penang this year. Penang Hill is one of the most popular attractions of Penang located in Air Itam. Penang Hill is also known as Bukit Bendera in Malay. If you are looking for a breathtaking view of Penang, this is the place you should be. Trust me, the cool vibes and nature make it worthwhile.
Although it is my second time here, however, it is a totally different experience from what I have the first time I visit it. The same place with different people, you can experience the same place differently.
Whenever it comes to a peak period, there are always plenty of datelines we have to submit. There is also the time where we have to rush out without having our meals. Thus we decided to make some simple bento that we are able to bring out when we are in rush out for the meeting.
We decided to make a Simple Ebi Bento with 3 simple ingredients; rice, eggs, and shrimp.
Sushi Rice
For this recipes, we uses our favourite sushi rice recipes. The vinegar and salt add additional flavour to the bento, without us adding more seasoning to the other ingredients.
Fried Egg + Shrimp
We use 5 fresh eggs and 200g of frozen shrimp for these recipes. Beat the eggs in a bowl and mix them well. Strain the egg with a strainer to get away the residue. Add in 1 tbsp of mayonnaise and beat well. Fried the egg in a pan with a bit of oil. We cooked the egg till half cooked and turn off the heat, as we didn’t want to overcook it. Fried the Shrimp till heat up, lastly mixed it into the egg.
Add all the ingredients together in a bowl and mix it well, when you are ready you can serve them in your cute bento box and garnish it with some seaweed.
We loves to wrap our bento box up acting as a bag for it.
Ingredients|
2 cups of Sushi Rice
5 eggs
200g of Shrimp
1 tbsp of mayonnaise
seaweed for garnish
Method |
We use 5 fresh eggs and 200g of frozen shrimp for these recipes. Beat the eggs in a bowl and mix them well. Strain the egg with a strainer to get away the residue. Add in 1 tbsp of mayonnaise and beat well. Fried the egg in a pan with a bit of oil. We cooked the egg till half cooked and turn off the heat, as we didn’t want to overcook it. Fried the Shrimp till heat up, lastly mixed it into the egg.
Add all the ingredients together in a bowl and mix it well, when you are ready you can serve them in your cute bento box and garnish it with some seaweed.
Do you love our simple ebi bento, if you want more of this recipes comment below.
It has been a dream-come-true for us to visit a wonderland like Disneyland. It’s a must go location for us in Tokyo! We couldn’t decide which to go at first; Tokyo Disneyland or Tokyo DisneySea as both are equally good. Therefore, a mindset of having the only DisneySea in the whole wide world and highly recommended by everyone who has visited both. We decided to go to Tokyo DisneySea.
How to get to Disney Sea?
You can travel to Tokyo DisneySea by car but the best way is by train. If you ask me, nothing beats the excitement of counting down the train stops until you’re at Tokyo Disney’s stop. Your destination is the JR “Maihama”train station.
Once you arrive at Tokyo Disney Resort you need to travel to your destination, whether it is DisneySea, Disneyland or a hotel. The most fun way to do this is on the monorail. You need a paid ticket to ride Tokyo’s monorail. The cost is minimal – simply a couple of hundred yen.
There are two particular things you must do upon arrival to maximize your experience.
Fast Pass one ride: I recommend Journey to the Center of the Earth at Mysterious Island, a Raging Spirits roller coaster in Lost River Delta. or Toy Story Fast Pass another attraction after your allotted pass timeframe frees up if you can. Fast Passes are in Japanese so if you need to ask a Cast Member to translate it for you don’t be shy! Getting another Fast Pass as soon as its available may be the difference in being able to enjoy an additional attraction that day.
Inquire about tickets for the Big Band Beat show at the American Waterfront. This is the show we have missed, thus we will make sure we head for the lottery next time.
If you don’t usually walk around the park in its entirety – including corridors and walkways that perhaps only lead to more theming, challenge yourself to do so at this park. We found the area below simply walking around the Arabian Coast. There’s a lot of hidden beauty like this around the Mediterranean Harbor as well.
One of the most fun things to do your first time at Tokyo DisneySea is experiencing the unique snacks they have available. (And food too if you opt to eat at sit down restaurants.) What to Expect at Tokyo DisneySea in terms of food is some great themed stuff you won’t find at other resorts.
We simply loved seeing what each concession stand I passed had to offer or looking up food options on the park map.
What to expect your first time at Tokyo DisneySea in terms of additional fun snacks? You may have already heard but just in case you haven’t, POPCORN is a huge thing at Tokyo Disney. Both Tokyo DisneySea and Disneyland have various flavours around the park that are noted on the park maps. You can find “Salt” flavoured popcorn in Mermaid Lagoon and Curry flavoured popcorn in Arabian Coast, to name two!
If people watching could be an attraction unto itself there are some prime people watching at Tokyo DisneySea. We are surprised in the love with “Duffy” they are, Mickey Mouse’s teddy bear. We also fall in love with them and got one back home!
As we visit during the early winter, the sunset is always usually earlier. We are glad that we are able to, as there are night shows to behold and nighttime lighting that illuminates the park. It’s a really beautiful experience to see Tokyo DisneySea in the evening. Seeing the Toy Story area of the American Waterfront at night is a sight to behold; the hundreds of lights are simply mesmerizing. 20,000 Leagues Under the Sea is also very special and extra appealing after sunset.
We could never enjoy the whole Disney Sea for a day, as there are just so much to see and do. Hope that we are able to visit her real soon!
A richer version of yellow, Marigold adds warmth to a room without being too loud or bright. In many ways it can be treated the same as a neutral like beige or cream. Today as part of our Moodboard series, we’re sharing multiple ways to make Marigold work in your home decor.
Painting the walls is an obvious choice when it comes to selecting a feature color for a room. Make a statement by painting a living room or bathroom in one of the many stunning marigold paint options.
Don’t be afraid to incorporate marigold colored furniture into a room. A marigold couch or arm chair acts more like a neutral than say a bright magenta or ultra violet option. To keep the color palette anchored in natural hues, add sage and grass green accents. Pink is another great color to pair with mustard.
I Notre-Dame de Paris, also called Notre-Dame Cathedral, cathedral church in Paris. It is the most famous of the Gothic cathedrals of the Middle Ages and is distinguished for its size, antiquity, and architectural interest.
On 15 April 2019, a fire broke out at Notre–Dame de Paris. It is the most devested news for this month. As the Notre-Dame is a place full of 850 years old of history.
The spam is grilled until crispy, perfectly caramelized with soy sauce and sugar, and wrapped with sushi rice. Made ahead of time, these Spam musubi are perfect for your lunchbox, appetizer platter, or potluck. They are also a fantastic game-day snack.
This recipe uses just the right amount of seasoning to create a balanced flavor that’s addictively tasty. It was easy to cook. And it still is! It is actually one of the staple foods there still today.
I truly resonate with her cookbook. With recipes such as Kimchi Brined Spicy Chicken Biscuits, Bulgogi Burgers, Egg Custard Steamed Buns, and Black Sesame Twists, it reminds me of how I cook in my American family. A melting pot of traditional Chinese, with elements borrowed from various Asian cuisines, and comforting American food.
I wanted to share a recipe from her book and introduce it to you a while ago, but it took me a long time to nail down the recipe. The reason? I’d bookmarked more than 20 recipes I wanted to make, but it was nearly impossible to pick just one. Eventually I decided to share her Spam Musubi recipe – a great representation of how Asian food inspired local cuisine and became a part of its culture.
The name Spam might make you think of high-sodium military rations. But in China, it’s a popular ingredient that people use in comfort food. Spam and pepper stir fry, Spam omelette, Spam grilled skewers, Spam fried rice, or Spam sandwich. You name it.
Spam is also a popular ingredient in Chinese Hot Pot and Sichuan Mala Pot – a popular type of Chinese restaurant where you choose a spicy sauce and various ingredients that are cooked in it and then everything is served in a big pot. Every time I go to Mala Pot restaurants with friends, I remember to order a few slices of Spam and it’s always the most popular ingredient in the pot.
Spam musubi cooking notes
Cynthia did such a great job documenting the cooking process, that it was extremely easy for me to follow. Even though I’d never made spam musubi in the past. I’ve changed the wording of the recipe slightly, based on my own cooking experience and recipe style. For example, I added the metric measurements to make cooking easier for my international readers. And I didn’t include the saucier version in the footnotes, because I think the original version is perfect.
Here are a few notes worth mentioning:
1. Experiment with sushi rice
The original Hawaiian spam musubi does not use sushi rice, which has added rice vinegar and sugar. But we decided to experiment with it. We ended up liking the result so much more than the original version. The refreshing acidic note cuts the greasiness of the Spam, mellows its saltiness, and works perfectly with the sweet taste.
2. Perfectly caramelized Spam
It’s very important that you brown the spam slowly and thoroughly. It renders some fat and makes a very crispy crust. Then you will use some sugar and soy sauce mixed with water to quickly braise the Spam. You will end up with a beautifully caramelized dark brown surface that is still chewy and sticky. It’s perfect.
3. Wrapping the musubi
In Cynthia’s cookbook, she includes an assembly method using a musubi mold. It makes the process much easier and less messy. Since I don’t own a musubi mold, I only included the traditional way in the recipe, where you use your hands to press the rice.
Below are the step-by-step pictures showing how to assemble the musubi. When you press the rice by hand, it’s important to use proper strength so that that the rice is pressed together but not overly mashed. If you don’t press enough, the musubi might fall apart when you bite into it. If you press too hard, the rice texture will be too dense. It takes a bit of practice but once you make a few musubi, you’ll get the idea.
Ingridents |
1 teaspoon vegetable oil
1 can (12 oz. / 340 g) Spam , sliced into 8 pieces
3 sheets roasted seaweed nori, cut into 8 strips about 2” (5 cm) wide and 9” (23 cm) long
Method |
Start making steamed rice (or sushi rice) if you don’t have any on hand.
Heat a 12-inch (30cm) nonstick or well-seasoned cast-iron skillet over medium heat. Add the Spam slices and cook until browned and crisp on the bottom side, 2 to 3 minutes. Flip and cook until the other side is also browned and crisp, 2 to 3 minutes.
Whisk together the water and soy sauce in a small bowl. Sprinkle the sugar evenly over the Spam slices, then add the soy sauce mixture. Swirl to evenly distribute, then let the Spam simmer until the liquid is nearly absorbed, 3 to 4 minutes. Flip once in between, so the sugar will melt completely and camalize well. Transfer the Spam slices to a plate to cool.
To make the sushi: Place one slice of Spam perpendicular to the nori strip on the bottom of the strip (forming a cross shape). Wet the palms and fingers of both hands, measure 1/2 cup of rice, and transfer the rice to your palm. Use both hands to firmly press the rice into a ball. Then hold the rice ball with your left hand, with your thumb and the other four fingers to secure both sides, use your right hand to gently press the rice ball into a rectangular shape about the size of the Spam slice. Place the rice on top of the Spam. Roll up the Spam and rice to let the nori sheet wrap around it. Seal the end with a bit of water and place the musubi seam-side-down while you work on the rest. Repeat with the remaining nori strips, Spam slices, and rice. Remember to rinse your hands every time, to minimize rice sticking to your hands.
Enjoy the spam musubi immediately at room temperature. You can store them in an airtight container or wrap them with plastic wrap and place them in the fridge. To serve refrigerated musubi, warm them in the microwave for 20 seconds or so, to get the best texture.
Take a photo of your version, send us an email, tag us on Instagram, anything. We love to see you trying out our recipe!
Yokohama is the largest city in Japan, located 45mins away from Tokyo. Yokohama offers a lot of different attractions. You can pretty much find everything and do anything you want to do in Yokohama. You can never explore the whole Yokohama in a day. Therefore, we have downsize to 5 things to do in Yokohama in a day.
Sankeien Garden
The natural scenery and the formative art born from the Japanese architecture placed there. As it evokes a beauty that can only be found at this garden.
Sankei-en has the highlight of its changing scenery through the flowers of the four seasons. For example, there are the cherry blossoms of spring, the irises of summer, the foliage of autumn, the quintessentially Japanese scene of winter, and camellia. However, for this time we got to see the beautiful orange foliage of the autumn. Thus, it is a great day to spend a morning getting a sense of the original beauty of Japan in this Japanese garden. Which has its own distinctive expressions depending on the season.
Entrance fee: 500 yen
Cup Noodle Musuem Yokohama
As we missed our chance to visit the Cup Noodle Musuem in Osaka we couldn’t miss it at Yokohama again. For those who are very curious, you can try out your own noodle making.
In addition, at the My Cup Noodles Factory, you can produce your own Cup O’ Noodles from your choice of flavors and toppings (there is a fee and prior reservations are possible). The Cup Noodles Museum is an interactive museum for people of all ages to enjoy where you can see, touch, make and eat.
Entrance Fee: 500 Yen
Yokohama Chinatown
When it time for lunchtime we decided to head down to the Chinatown Yokohama to enjoy some hot dishes. When it comes to enjoying Chinatown, it’s the sampling of the various types of Chinese dishes. It’s of course fun to enjoy a restaurant meal, but you can also enjoy eating on the run in Chinatown with foods like the popular meat buns and dumplings.
We are amazed by the taste of the dumpling at Houtenkaku after the first bite. After enjoying the food, you will want to go shopping in Chinatown. Get yourself a tray of these for 780¥ (~€6 or ~$7) for six of their classic pork-filled guys.
In Chinatown, there are 10 gates that have been built in the traditional Chinese style. We didn’t get to finish walking all the gates and streets as there are more places to visit in Yokohama.
Entrance Fee: Free
Yamashita Park
Want to see some autumn foliage in Yokohama? The Yamashita Park is indeed the best place to see them. The tree comes to lives where many of its trees are magically transformed into an array of bright and beautiful autumn colors.
Famous for its luminous yellow and deep red colored leaves, this park`s impressive autumn foliage provides one last chance to enjoy the great outdoors before the onset of winter.
Entrance Fee: Free
Cosmo Clock 21
You are able to spot the Cosmo Clock 21 after you exit the Cup Noodle Museum. The Cosmo Clock 21 is located at Yokohama Cosmo World – a mini amusement park, where there are various other games to enjoy too. The Cosmo Clock 21 is able to see the Mt Fuji from afar, however, due to the bad weather we didn’t get to see it. However, we are still able to enjoy the sunset of Yokohama which is wonderful.
Entrance Fee: 400 yen for the Cosmo Clock 21 ride only.
In all seriousness, the daybed although simple in shape and form is one of the most versatile pieces of furniture. Use it in a bedroom as an oversized bench or small bed, use it in the living room as a transitional piece of seating to join two areas together, or float it just about anywhere to instantly create a stand alone seating area.
They also make great kids beds- especially those transitioning from a crib to a “big kid” bed. They work for boys, girls, old and young. We’ve used them so much in our work and I think they are an important option to consider when decorating!
” London bridge is falling down, falling down, London bridge is falling down, falling down, my fair lady.”
I have been singing this nursery rhyme since young. When I grow up and have a chance to visit London, I want to grab the chance to visit the real London bridge and see why is it falling down.
During the spring we love to make something easy and refreshing for the calming day. The Smashed Cucumber Salad (拍黄瓜, paihuanggua) is a light and refreshing appetizer that we always have in our fridge.
The crisp cucumber is mixed with plenty of garlic, drizzled with an appetizing blend of soy sauce, vinegar and sugar, then finished with a few drops of sesame oil. Moreover, the sauce is light, yet it has a distinct sour flavor with a hint of sweetness, enhanced by the strong aroma of garlic.
This cucumber salad only takes 5 minutes to prepare. It’s low in calories, not to mention refreshing and tasty. The salad goes very well with pretty much any Chinese dish, stir-fry, braised meats, noodles, deep fried goodies, you name it. It even goes very well with some western style food, such as bread and cheese. Therefore, we consider it one of the most convenient appetizers / salads to make for a weekday dinner.
We used Japanese cucumber in this recipe and didn’t peel it completely, in order to give the dish a nice color. The skin also adds more fiber to the meal. If the cucumber is fresh, the skin shouldn’t be too chewy or dry. You could choose to only remove the tough skin at the lower end of the cucumber. However, if you don’t like the skin, feel free to peel and discard it.
The secret to making delicious cucumber salad is to give it a nice texture. Instead of chopping the cucumber immediately, you should smash it with a cleaver first, then tilt the cleaver to cut the cucumber into diamond-shaped pieces.
This method will increase the surface area of the cucumber and create a coarse texture, allowing it to absorb more sauce. The amount of sauce created by this recipe should be just right, but feel free to adjust the seasoning by increasing or reducing the amount.
Ingredients |
2 English cucumbers, tough skin removed
3 cloves garlic, crushed and minced
1 tbsp of Chinkiang vinegar (or rice vinegar)
1 tbsp of light soy sauce
1/2 tsp of salt
1 tbsp of sugar
1/2 tsp of sesame oil
Method |
Dry cucumber with a paper towel. Place cucumber on a large cutting board and carefully use a cleaver to crush it. Then cut it into bite size pieces and place them into a bowl. Top with garlic.
Combine vinegar, soy sauce, sugar, salt and sesame oil in a small bowl and mix well.
Right before serving, pour the sauce mixture over the cucumber and mix well. (Do not add the sauce beforehand. It will cause the cucumber to lose water, and the sauce will be diluted.
Take a photo of your version, send us an email, tag us on Instagram, tweet us, anything. We love to see you trying out our recipe!
During our visit to Japan, we have a total of 3 days 2 nights trip at Kyoto. On the 2nd day of the trip, we have to move to another accommodation. Although it is not to far away from our original places, however we still spend some time on moving. We started our day trip at Southern Higashiyama at 9:30 am walking around the Pontocho Area.
Fushima Inari Shrine
Fushimi Inari Shrine is a stunning and atmospherical shrine that consists of thousands of red torii gates lined up as a pathway 4 km up the mountain. It’s best visited in the morning when the light renders the gates at their most beautiful and the temperature is a bit cooler. Walk as far up as your energy permits, and head back down.
Along the pathway, you will also see plenty of stone foxes. The fox is considered to be the messenger of Inari – the god of rice and business. The fox is carrying a key in its mouth which is the key to the granaries.
During the fall season, we did our very best to capture the shot of the gates. However, there is really many people thus our advice is to reach earlier.
Kiyomizu-dere
We walked into Ishibei-koji street, the most beautiful street in Kyoto. Going for a stroll here feels like stepping back in time to when samurais and geishas dominated the streets of Kyoto. At the end of Sannen–zaka street, take a left and continue onto Kiyomizu-michi street and follow it uphill till you reach the famous Kiyomizu-dera Temple. The hall has a huge verandah with stunning views of the hillside and Kyoto city.
You can also test your success in love by closing your eyes and walk 18 meters between two love stones. If you walk past the love stone, you will not find love. |
Believe me you would want to see the beautiful sunset here!
What to eat?
Nezameya; a restaurant with more than 400 years of history (it was established in 1592). The eel was smokey and delicious with the right amount of fattiness which was soaked up by the rice. Each mouthful happily melted away in my mouth. Try the Inari Sushi too, it will be a great experience.
Butaya Ton*ichi; Cooked fresh in front of you (if you’re sat at the bar table), extremely tasty pork at the reasonable price for the area. Although you may need to do a bit of queuing but it is worth the wait.
This unexpected, warm terracotta is a color chameleon with endless decorating opportunities. Cavern Clay looks like it fits with the heart of Southwestern decorating (which is making a comeback this year!). Paired with muted colors like blue, tan and even pink, the hues of the Painted Desert can be realized in your home’s decor.
Cavern Clay is a classic front door color. This rich, warm hue is an awesome backdrop for a door wreath or porch decor.
If you’re not ready for Cavern Clay on every wall, your ceiling could be the perfect spot. Choose a room where a dramatic ceiling color can make a statement, like a foyer or dining room.
Don’t listen to the rumors that accent walls are out of style this year — they will always be in fashion, and Cavern Clay has the right amount of warmth and drama.
Your dining room is not the only gathering space that can handle a bold color; Sherwin-Williams Cavern Clay can bring instant warmth and comfort to your kitchen.
The world famous clock tower, I am glad that I am able to visit it before it when for a renovation. The big ben tower is so grand and beautiful. Technically, Big Ben is the name given to the massive bell inside the clock tower, which weighs more than 13 tons (13,760 kg). The clock tower looks spectacular at night when the four clock faces are illuminated.
Of course you will have to take a shot of photo with the iconic London telephone booth!
What is it with bite-sized food? Little nibbles, mini mouthfuls, or amuse bouche — call them what you like; they taste twice as nice when shrunk down to adorable proportions. Take this bite-sized eggs Benedict for instance: They look super cute and taste sensational, and I defy anyone to just eat one. I was introduced to this recipe when working on a canapés cookbook several years ago and have made it many times since. It never fails to wow at a party! You can replace the ham with a little wilted spinach for a veggie version — eggs Florentine — or use smoked salmon to make eggs royale. All are equally delicious.
First off, a chicken egg isn’t going to cut it here, but it doesn’t mean you won’t need a few of them. We used fresh quail eggs, but if you’ve ever cooked with a quail egg they are mostly yolk with little egg white. Take the egg white of one or two regular sized eggs to supplement for this. Also, you might need to cut open the quail egg at the top to create an opening due to the thick filmy substance surrounding the yolk inside. Secondly, you’ll need to cut down the size of your biscuit dough (we used a cookie cutter) so that it’s slightly bigger than your sausage patties.
Ingredients |
12 quail eggs
2 small baguettes, cut into 12 thin slices
4 slices Parma ham (or regular ham)
finely chopped chives to garnish
4 1/2 ounces unsalted butter
1 Tablespoon cold water
2 egg yolks
1/2 teaspoon white wine vinegar
salt and freshly ground pepper to season
Method |
First make the hollandaise sauce. Melt the butter over low heat, swirling the pan. Leave to cool until tepid.
Place a heatproof bowl over a pot of barely simmering water, making sure the bottom of the bowl does not come in contact with the water.
Add the egg yolks, water, and vinegar, and vigorously whisk for 3 minutes using a small balloon whisk or a hand mixer. Remove the pot from the heat.
Add 3 1/2 ounces of the melted butter in a very slow stream while whisking vigorously, until the mixture thickens and becomes creamy. Taste and season.
Preheat the oven to 300 degrees Fahrenheit. Brush a mini muffin tin with some of the remaining melted butter and carefully crack the eggs into each hole. Bake for 4-5 minutes until the whites are set but the yolks are still runny. Leave to cool in the muffin tin for 5 minutes and then carefully scoop out using a teaspoon.
Brush your bread with some of the remaining melted butter and bake until a little toasted, about 10 minutes.
Cut the Parma ham into 12 pieces and add a small piece of folded ham over each slice of bread. Spread out on a baking tray lined with grease-proof paper.
Add an egg on each slice and then about half a teaspoon of Hollandaise sauce.
Increase the oven temperature to 350 degrees Fahrenheit. Bake for 4-5 minutes.
Garnish each slice with finely chopped chives and serve immediately.
There’s numerous way to head to Arashiyama, the easiest being by train. With three rail stations within walking distance from Arashiyama’s main attractions, you can pick the one most convenient for you.
During autumn and spring, when autumn foliage and cherry blossom are in season, JR’s Sagano sen line is recommended as the train go past scenic areas with an excellent view.
Togetsukyo Bridge 渡月橋
The direct translation for this bridge in English is ‘Moon-walk’ – as it resembles the moon in the dark. The bridge was rebuilt in steel for cars to cross later and a popular place to see autumn colour or cherry blossoms.
Tenryu-Ji temple
Tenryu-ji temple is the largest temple complex within the five famous temples in Kyoto region. Separate tickets are needed for the main temple and the garden- if you are pressed for time I would suggest forgoing the main temple and head straight to the garden, as you can admire the architecture of the temple from the garden as well. The only thing you will miss is the Daruma portrait.
Entrance fee : 800 yen per pax
Bamboo Forest
After going around the garden, exit Tenryu-Ji complex via North Gate and you will arrive and the Bamboo Forest/Walkway. It is very peaceful but unfortunately also flooded with tourist. Unless you arrive early in the morning, it is impossible to get a photo with no one in it (so for those of you who want to enjoy the bamboo forest yourself, get there early!). However there aretime I enjoy taking photos with the people around as it make the photo more alive.
Jojakko-ji temple
This temple wasn’t originally on our list and was added when it took me less time than planned to see the other attractions. Unless you are keen on Japanese temples, there’s nothing special about this temple except during autumn and spring for foliage or blossom. It is indeed not a disappointment, the autumn foliage is so beautiful and massive here. Moreover, there’s a nice view of Arashiyama from the top.
Walk back down to the Arashiyama Torokko Station. This is a nice place to have some local delicacies. Wait for the train (The Sagano Romantic Train) to get in.
Entrance fee: 400 yen per pax
The Sagano Romantic Train (Sagano Scenic Railway)
We planned to take the Sagano Romantic Train for the autumn foliage, thus the first thing we did when we reached is to head to the station for the tickets. However, we were surprised by the queue for the ticket station. Due to my lack of research, we have to travel very far away from it. However other than my lack of research the whole trip is a big time up.
Ticket fee: 620 yen per pax
Food to Try:
% Arabica Arashiyama (again due to our lack of research, it closes when we reach there. However, glad that we can find the same one at Higashiyama)
Saga Tofu Ine (we didn’t much research on food, and we are so tired on that day. We are glad that we found this restaurant, it is simple yet delightful tofu set meal dinner)
We decide to end our day after the early dinner as the whole place is so dark. We head back to Gion and have a little walk before heading back home.
Windows can be a natural lighting source in your home. In addition to saving electricity consumption due to the reduced number of lights. The windows will increase air circulation in the house. As a result, the house will feel cooler and brighter even without using air conditioning or air conditioning, and lights.
This impeccable stained glass door design would be right at home in a modern church. However, everyone can agree that this contemporary take on a classic art form makes a stunning addition to the home.
If your home is blessed with original European-style Victorian or Edwardian windows. There is no reason to get rid of them in order to make your home more contemporary. A quality restoration job can breathe new life. For example, the most tired stained glass windows and make them look as good as new. In which traditional and modern styles can come together to create something breathtaking.
One of our favorite activity in Melbourne is to visit the market there. Among all of them, Queen Victoria Market is one of our favorites! They have lots of delight that we couldn’t get in Singapore, some of them we didn’t even see them before. The first store that I like is the cheese store and a small coffee cafe. How I which I could stay there and visit it every weekend.
The seafood in Melbourne is a must try, we ate lots of plate of oysters and sea uchin. We even sneak some freashalbalone back home. The market is so big that you may take hours to finsh them.
If you’ve ever tasted raw, local honey you’ll be amazed at the complexity of its flavour. It’s nothing like the stuff that comes out of squeezy bears and depending on what the honeybees were foraging on, the honey can taste naturally of flowers and herbs.
You can create your own even more powerful versions of ‘flower honey’ by infusing honey with your own delicious additions. However since spring is here we decided to make a Infused Flora Honey.
You can use this Infused Flora Honey on your pancakes, oatmeal, waffles or you can simply have them in your drinks.
Fresh herbs vs Dried herbs
There is some discussion over whether it’s safe to use fresh herbs when infusing honey. The short answer is that if you’re making infused honey for other people, then you need to use dried plant material. If you’re making it for yourself and planning on refrigerating it, then, by all means, use fresh as I’m doing.
Ingredients |
Light, runny honey
Jars & Lids — you can also re-use the jars the honey comes in
Herbs: Rosemary, Thyme, Peppermint, or your own choice
Edible Flowers: such as Lavender, Calendula, & Rose petals
Kraft paper circles 5-1/2″ in diameter to decorate
Bakers Twine to decorate
Method |
The process for making infused honey is really very simple. Once made, it can have an indefinite shelf life as honey can last a very long time without any need of artificial preservatives. If you choose to use fresh herbs to infuse in your honey, please refrigerate it and use within a month.
You can also decorate the jars with paper wrappers and Bakers Twine for gifts. I cut out circles of brown parchment paper 5-1/2″ in diameter and tied them with string. You could also write a personal message on the top of the paper or hang a gift tag from the twine. These tags that look like little jars are so cute!
Using just a few ingredients and materials, you can make a delicious golden treat for yourself or handmade gifts for your loved ones.
Three years ago we hit the “publish” button and now we are here! Each year have been challenging years for us. This year we have been focussing our life with work and family. With less time on Le Plain Canvas, we try to focus more on quality rather than the number of posts. Like the past years, there are still challenges that we have been struggling.
Both of us currently working as a freelance designer, thus it’s a struggle to work our commission work and then to work on our blog. However, every week we will keep a day or two free to focus on what are the changes should we make for our website.
As we mention in our first year we have a lot of difference between us. But, we could proudly say we improved a lot, which helped us to work smoothly. We communicate as much as we could in lots of ways.
For those who have been following us from the start, you should know that we love to travel and explore. Thus this year we headed down to Singapore old district for a walk. It really brings back some childhood memories! Glad that we did it, it is indeed a memorable one.
This “little” blog has grown into so much more than we could have ever imagined over the past two year.
We can’t even begin to express the depth of gratitude we feel for each and every one of you. You have thanked us over and over again for the inspiration and motivation that we provide here. But I honestly feel that you have inspired and motivated us.
Having the right bench is like having a nice belt – it’s not something you want to spend money on, but you need it. Every day when you get dressed, you grab for it, feel it missing, and wish you had one. The amount of times I say “you need a bench at the end of your bed” is insane.
If you don’t have room, that’s one thing, but otherwise it’s the most perfect way to put a finish on the room, add seating, and create that ideal plop and drop spot for the 9 different outfits you try on a day before you settle on the same striped boxy sweatshirt and skinny jeans that you wear every day.
What we have found to be the biggest challenge is making sure that the scale is right. Having a dinky little short dude at the end of the bed throws the whole room off (as does a bad belt). So you need to make sure it’s in scale, mostly in length. We rounded up these benches based on size and all different prices points. While there are many more out there, these are some pretty great options.
You’ve probably seen photos of the Brighton Bathing Boxes. There are a total of 82 distinctive multi-coloured beach huts lining the foreshore of one of Melbourne’s most exclusive neighbourhoods.
While most people visit them as a colourful photo opportunity in Melbourne. The Brighton Bathing Boxes do have a lot of history behind them. In fact, they were built more than 100 years ago when Australians were a little more modest and were used by women for privacy when changing into their swimwear.
While Bayside council has periodically built and sold new boxes in recent years, it is rare for existing boxes to hit the market. They are tightly held, often passed down through generations.
Time passes so fast before we could realise Le Plain Canvas is already three years old. Last year to celebrate our big 2 we baked an edible Earl Grey Flower Cake! As Angela will be travelling during Le Plain Canvas birthday we decided to celebrate earlier.
After years of practise and experiment, we have finally successfully discovered the magic of making a perfect cake! Lately, early mornings and late nights have been filled with late-night planning and brainstorming to find a special cake for the special day.
Raise your hand if you have ever made Tiramisu?I’m not sure how many of you actually have your hand up but I will tell you that it’s not as easy as it may seem.
So we created this tiramisu layer cake with whipped mascarpone frosting! It’s way simpler than classic tiramisu but you still reach all of those classic tiramisu flavours that we all love so much! The base and classic ladyfinger component of tiramisu are being swapped out for a buttery vanilla cake base that is soaked with an espresso/rum mixture that will make you literally go ‘mmmm’ after every bite.
Each layer is stacked with a whipped chocolate mascarpone filling. The secret ingredient?! Tim Tam ® Biscuits! Tim Tam ® add a rich chocolatey flavor and crunch for added texture.
After you’ve added your last mascarpone frosting layer, Tim Tam ® Biscuits and cocoa powder be sure to place your cake in the refrigerator until serving!
Ingredients |
for cake
2 Sticks of unsalted butter
1 1/4 Cups of Granulated Sugar
2 Teaspoons of vanilla extract
3 Cups of all purpose flour
1 Tablespoon of baking powder
1/2 Teaspoon of salt
4 Large eggs
1 1/4 Cups of whole milk
for espresso soak
1/2 Cup of milk
2 Teaspoons of instant espresso powder
Splash of rum
for filling + frosting
16 Oz of mascarpone cheese
2 Cups of powdered sugar
3/4 Cup of milk if milk as needed for consistency
5-7 Chocolate Tim Tam ® Biscuits, crushed
Cocoa powder
Method |
Preheat oven to 350 degrees Fahrenheit. Grease and flour three 6-inch cake tins and set aside. In a large bowl combine flour, baking powder, baking soda, salt, for cake and whisk well.
In a separate large bowl fitted with a hand or stand mixer beat butter and sugar for 3-5 minutes or until light and fluffy. Add in eggs one at a time with your mixer on low. Add in vanilla extract until combined. In 3 separate increments add flour mixture and milk, alternating and finishing with the last flour addition. Pour batter evenly into three cake tins and bake for 30 minutes or until a toothpick comes out cleanly. Cool for thirty minutes and remove from cake tins to finish cooling on a wire baking rack.
In a large bowl fitted with a stand or hand mixer beat mascarpone until light and fluffy, about 1-2 minutes. Add 1 Cup of powdered sugar to mascarpone mixture until fluffy. Add in a 1/4 cup of milk at a time after powdered sugar. If frosting is stiff or you live in a dry climate add in milk little by little. If you live in a humid climate, you may need less milk. Continue to add powdered sugar and milk in two separate increments and mix until light and fluffy. Reserve 1/3 of mascarpone filling for the top of cake and add in crushed Tim Tam ® Biscuits to the remaining mascarpone.
In a small bowl whisk together milk, espresso powder and rum. Trim off dome cake tops. Assemble cake layers and brush on a thick layer of espresso milk mixture with a pastry brush. Add on one half of Tim Tam mascarpone mixture and repeat. Top the very top layer with reserved mascarpone frosting (without Tim Tam ® Biscuits) and sift a thin layer of cocoa powder over the top.
Thank you for being with us for the past three years, you are our motivation for this journey. xoxo, Joe
Kitsune is the Japanese way of calling a fox. Foxes (kitsune), regarded as the messengers, are often found in Inari shrines. One attribute is a key (for the rice granary) in their mouths.
As a Fushimi Inari souvenir, the one that is above the rest has to be the Inari cookies in the shape of a fox’s face. These Inari cookies are also known as fox’s face cookies, for obvious reasons. Even to this day, they bake every cookie by hand, and on busy days they have to bake one thousand cookies. The perfectly baked fox cookies smell delicious, and many people are lured in by them.
You don’t have to go to an expensive spa to relax and achieve momentary bliss. You can have the same luxurious bath experience in your own home, and on your own terms, without spending a fortune or going somewhere public to get it.
Before You Begin: Clean Your Tub
Make a DIY Bathtub Candle for Keeping Your Relaxation Tools Nearby
Set the Mood With Lighting and Music
Dial In the Perfect Bathwater Temperature
Keep Your Toasty Warm Bathwater From Cooling Too Quickly
Soak In Soothing DIY Bath Bombs, Bath Salts, and Other Luxurious Elixirs
We witness the rugged splendour of the famous 12 Apostles, magnificent rock stacks that rise up majestically from the Southern Ocean on Victoria’s dramatic coastline.
Getting on a tour bus was the best experience I ever have. First you can meet new people and nex you don’t have to worry about getting lost.
If you have pumpkin puree on hand, whip up a batch of this savory pumpkin hummus. Pair it with pita bread, crackers, or veggie sticks and you have a delicious snack or appetizer ready in no time.
There is always some leftover of our homemade pumpkin puree in our fridge, and the best thing to do with it is to make some pumpkin hummus. Classic hummus is made with chickpeas, tahini, olive oil, lemon juice, garlic, cumin, and salt. But did you know that you can add different ingredients and have a new flavor every time? After making roasted carrot hummus and hummus with peri peri sauce, we wanted to give a fall twist to the classic dip.
Pumpkin hummus is healthy, creamy, smooth, and tasty. Paprika, cinnamon, and pumpkin puree add lots of flavor. The recipe is super easy. It comes together in less than 5 minutes with 10 basic ingredients. You literally just add all the ingredients to your food processor, pulse and … done! Be sure to scrape down the sides a few times.
Tahini is a sesame paste and you can usually find it in the ethnic section of your supermarket. Make sure that you use pumpkin puree, not pumpkin pie filling (if you are getting those ready made one).
We like to serve this savory pumpkin hummus topped with sesame seeds, chopped parsley and a drizzle of olive oil along with some homemade toasted pitas for dipping.
INgridents |
1 can chickpeas drained and rinsed
⅔ cup (150 grams) pumpkin puree
2 tablespoons tahini
2 cloves garlic
1 lemon juiced (2 tablespoons)
1 ½ tablespoon extra virgin olive oil
½ teaspoon cumin, salt and paprika
¼ teaspoon ground cinnamon
water if needed
Method | Place all the ingredients into a food processor and blend until smooth and creamy, scraping down the sides as needed. Add more olive oil or water if it’s too thick. Taste and adjust seasonings.
Place the savory pumpkin hummus in a shallow bowl, drizzle with extra virgin olive oil, garnish with sesame seeds, chopped parsley and paprika. Serve immediately or cover and refrigerate for up to 4 days.
Omiyage means gift or souvenir you give to friends, co-workers, and family after returning home from a trip. You can find at least an Omiyage store at any train station in Japan. There are so many to get and you wonder what is best. Kyoto is a beautiful city with delicious products and goods.
Apart from the common souvenir you can find anywhere, we are here to recommend these top 3 favourites from us.
Ochanokosaisai
A shop for spice lovers! Known as one of the best Japanese spice stores! The one we visit its head office located in Sannaizaka near Kiyomizu Temple. In the “Maiko Han – Hii ~” series, which is their flagship product, they use “Habanero”, a chilli pepper said to be ten times as hot as the ones on the marker. By further blending with other kinds of red pepper, the overwhelming delicious and extremely spicy taste will spread in your mouth. In addition to Ichimi and Shichimi, there are also chilli oil and curry sauce. My favourite include their curry biscuits
Tsubaki Hair Oil
Kyoto is known for their beautiful geisha, and the first thing that we notice is their beautiful hair. And their secret is by using camellia oil. They can moisture skin and hair, and thus has long been a favorite of Japanese women. You can use a few drop to message your face too.
Yojiya Kyoto
Everyone does know about Yojiya Kyoto – a specialist for natural face product in Kyoto. Among items, oil blotting facial paper is the most loved for a long time. So many tourists buy it as a souvenir in Kyoto. A picture of a woman is really popular even in the world.
Leave a comment below and tell us what will you get on your trip to kyoto! xoxo, Angela
It has always been the practice that creatives should have their own studios? Moreover, most artists think that it could be expensive if they have to have rent one outside their homes. The best thing to do would be to look for a place large and affordable enough where one or two of the bigger rooms can be easily converted into a studio. It is not very hard to do once careful thought and considerations are taken objectively.
First of all, what type of artists’ studio is it going to be? This makes a lot of difference as having easels and paints do not take up much space as compared to sculpting using blocks of marble or tons of scrap material. Knowing what kind of studio is needed will put a firm hand on the budget that would have to well thought out.
xoxo, Joe
Credit | All shots used on the mood board via our Pinterest boards. e
It has been a year or more since we are back from Melbourne. Melbourne is a piece of land full of unique culture and building. One of the building that we want to visit was Flinder Railway Station. It is the main station from Melbourne and one of the railway station that you will be passing through once you landed Melbourne.
However, when we reached the building was on renovation. Thus we are unable to see the beautiful grand building. Thus we make a promise to go back again to have a look at it.
Hey everyone and happy Friday!!!! Pumpkinned out yet? It’s that wonderful time of year when pumpkin abounds in baked goods and desserts to soups and lattes in kitchens everywhere.
With all this pumpkin creativity going on, we always made dozens jar of Homemade Pumpkin Puree and store in it the freeze! But if you need and extra help you can get a can of store but pumpkin puree instead. As the recipe you’re making calls for only 8 ounces (or 1 cup) which recently happened to me.
Canned pumpkin puree is a terrific convenience product. The label on the can I recently purchased states the contents to be pumpkin only with no added ingredients—not even salt. Canned pumpkin puree is different from canned pumpkin pie filling; pumpkin pie filling has spices added. Be sure to use plain, canned pumpkin for this dish or use your own homemade pumpkin puree.
Previously we have a step by step instruction on how to make the ravioli, click on the link if you have missed it. You can premake the dough and the pumpkin puree ahead. After all that everything else is a piece of cake.
Now it is time to cook them up! We choose to have them with mushroom and truffle oil. This is the best decision we ever made as the combination tasted awesome.
And that filling! Whoa. It’s roasted pumpkin with some cheese and cream. Don’t tell us parents that this has any cheese. They hates the stuff and yet, he ate all this ravioli and loved it! ? So, if you can keep that secret safe for me that would be awesome!
½ teaspoon freshly grated nutmeg, plus more for sauce
8 tablespoons unsalted butter
200g of mushroom, finely chopped
Method |
Dust a work surface with semolina flour. Lay out a sheet of pasta, then place 2 teaspoons of filling (1 teaspoons of pumpkin puree and cream cheese each) every few inches. Brush around the filling with water, then place a second pasta sheet over the top. Press the top sheet of pasta down around the mounds of filling. Cut 2 ½-inch square ravioli with a large ravioli stamp or sharp knife, trimming as needed, and crimp around the edges with a fork to seal individual ravioli.
Bring a large pot of water to boil and season generously with salt. Drop in ravioli a few at a time and cook for 5 to 7 minutes, until soft but still al dente. Set aside ¼ cup pasta cooking water, then use a large slotted spoon to remove the cooked ravioli to a plate.
Make the sauce: Heat the butter, mushroom, and garlic in a medium skillet over medium-high heat, stirring occasionally, until the butter browns, about 5 minutes. Add a few grinds of nutmeg and a pinch of salt. Stir to combine and sizzling, then add 2 tablespoons reserved pasta cooking water, stirring until sauce is glossy and smooth; thin with additional pasta water if desired.
We love spending time in the museum and gallery, it is the most beautiful places that have built. During school days, as a New Media student, other than school I spent most of my time at museums. I enjoyed the peacefulness with the arts every moment I got. However back in the old days, there were less interactive arts, end up we made it in school instead.
While these days interactive arts are getting more demanding than it uses to be. Arts involved with space, light and physical interaction.
It is definitely a playground for us to escape.
Minimalism: Space. Light. Object 16 Nov 2018–14 Apr 2019 Location: National Gallery Singapore Singtel Special Exhibition Gallery | City Hall Wing, Level 3 Open daily
Next to appliances and window treatments, flooring might be the least exciting element in a home. Little did we know that the most underrated place to make a statement is underneath your feet.
Upgrade tired hardwood floors with a subtle wash of mint green. A pared-down scheme of all-white walls and mid-century furnishings elevate the happy hue.
The best way to emphasize an intricate pattern? A captivating hue set beneath a glossy finish to inspire a vision of elegance. Elevate the concept with a chic color-block for a scene-stealing effect.
Forget fussy prints and printed pillows on the bed: Relegate your wildest pattern dreams to the ground by copying this muted illusion of soft blues and blush pinks on the floor.
Previously, I have mention that the first day of the Penang trip I headed down the the Jetties of Penang. Among all Chew Jetty is one of the one I like the most, same to the rest of the tourist. The Jetty have a row of houses and most of they sell food and clothing for a living.
One of them next to this beautiful view is a spicy noodle. It not just simple noodle but one that uses a very big bowl. The bowl is 5 times bigger than the usual bowl. It taste really good!
I fell in love with Dutch Cabbage (aka Holland Cabbage) the moment I saw the beautiful texture on it leaves. It is unique as compared to the usual cabbage I got, I hardly see it in the market. I believed that it came in seasonal – after researching it a good one in Spring or Autumn. It is an excellent source of vitamin C. One of the best cabbage varieties for storage as well.
The Dutch cabbage has a rougher and thicker texture compared to the usual ones. That why we decide to use it for the pasta. We want the sweet flavor from the cabbage to blend in the pasta and the crunchy afterward taste.
This is a very simple recipe that you could make for any occasion, the only condition is to get the seasonal ingredient at the right time.
Ingredients|
300g of Dutch Cabbage
2 serving of Choice of Pasta ( we used spaghetti)
5 slices of steaky bacon (chopped into strips, preferred thick-cut bacon)
Salt and pepper
Parmesan cheese
Fresh parsley for garnishing
Method|
Cook the pasta of your choice in the boiled water for 10 minutes and season it with salt and olive oil. Drain the cooked pasta, and rise it with cold water.
In a pan, add in the bacon and fry it till golden brown. Take out the bacon and leave it for later use. With the bacon, oil adds in 2 tablespoons of olive oil and heat up. Then add in the Dutch Cabbage stir fry it for 3 minutes. Now add in the pasta and the cooked bacon. Then add in 2 tablespoons of water, cover with the lids and steam it for 5 minutes.
Season it with salt and pepper. Then serve it in a plate. Garnish it with parmesan cheese and chopped parsley.
So as easy as 1, 2, 3 correct? You make it without making your kitchen a mess, just prep your ingredient in advance, you can make your pasta anytime! Even you might end work late on a weekday evening, you could get your dining table warm with food!
Did you know that Cup Noodles was invented in 1958 and Momofuku Ando is the inventor of instant noodles, instant ramen, and Cup Noodles? We headed down to the Cup Noodles Museum at Yokohama and found out more of it!
Cup Noodles is always one of my favorite food that I love to try in the world. There are thousand for me to choose and most importantly easy to cook want I am hungry. Although my mom always tell me it is unhealthy to eat too much since young, but I will still sneak around and get some.
At the Cup Noodle museum not only we got some of the limited edition items, but we get to make our own Cup Noodle too. I mean who hasn’t had instant ramen in their lifetime? Mr. Ando basically created every college kid’s staple meal! We can’t count how many Cup Noodles and instant ramen we have had over the years and being able to create our very own custom cup sounded like so much fun. It is indeed a dream comes true for me.
There are several steps involved in creating your custom cup. First, you buy the cup, which cost ¥300 (~$3 ). Next, you have to sanitize your hands and then a staff member directs you to a table with markers to start designing your cup.
After you complete your masterpiece, you take it over to the processing factory where you get to pick your soup flavor and ingredients. Angela chose the classic chicken flavor and I picked the chili tomato flavor. We both added similar ingredients like the cheese, egg, Hiyoko-chan chick, and corn.
When it comes to decorating your space, every inch counts – even your room’s sharp corners and oddly-shaped alcoves. These rooms prove all it takes is a little ingenuity to turn an unused spot into an eye-catching vignette.
We love to every cover every inch of our room to make it cozier ( but we prefer a more empty space in the common area). A little music station at the corner, or a comfy armchair for reading it’s always a good and useable idea.
There is really no better vehicle for melted butter than the craggy dips and toasted peaks of an English muffin. I think we can all agree on this. Have you ever tried making them yourself? They’re surprisingly straightforward! And since the dough is best when made ahead and refrigerated overnight, they’ve become one of my favorite treats to make over long, lazy weekends.
Here’s a step-by-step recipe for making a batch of English muffins for you and anyone lucky enough to be invited to your table.
A Slow Rise Makes Better English Muffins
I’ve done a lot of experimenting with my beloved English muffins over the years, and I’ve found that the best flavor and most craggy interior texture comes from a long, slow rise. First, I make what’s called a “starter,” which is really just a mini batter of flour, water, and yeast. Let this bubble for anywhere from an hour to 12 hours, and then mix up the dough. If you have some active sourdough starter, use that instead of yeast for a nice, sour tang to the muffins.
Second, I recommend mixing up the dough and letting it slowly rise in the fridge overnight. In fact, you can make the dough and keep it in the fridge for up to four days — the flavor just gets better and takes on a bit of lovely sourness, even if no sourdough was actually used.
You can also make these English muffins straight through if you like — let the starter get bubbly, then mix it with the dough. Let the dough rise until doubled in bulk, and then you’re good to go. Muffins made all in one go like this will have a very mild flavor and a softer texture.
Do You Need English Muffin Rings?
We use round measuring cup for the muffin, however you can get a muffin ring for the standard size too.
“Bake” Muffins on the Stovetop
English muffins are stovetop affairs — no need to turn on the oven! Cook them in a large skillet (cast iron, stainless steel, or nonstick are all fine) with just a bit of butter to keep them from sticking.
They get their distinctive puck-like appearance because you cook them part of the way on one side, then flip them over and cook them on the other side. The only tricky part here is getting the pan temperature right — you want it hot enough that the muffins get toasty and brown, but not so hot that the outside browns before the middle is cooked through. About six minutes per side is ideal — adjust your heat as needed.
Fresh English muffins just off the griddle are a real treat, but the leftovers keep quite well for up to a week, and they are fantastic toasted and spread with butter. Some people I’ve met even prefer English muffins that are a few days old and have had a chance to dry out a bit.
Happily, this recipe makes enough that you can try them both ways and decide for yourself.
Split the English muffins with a fork, spread with butter or jam (or both!), and eat. English muffins will keep for several days in an airtight container on the counter and are fantastic warmed in the toaster oven. Fresh English muffins can also be wrapped tightly in plastic wrap or aluminum foil, and kept frozen for up to 3 months.
Ingridents |
1 cup whole milk
1 teaspoon active dry or instant yeast
2 tablespoons sugar
2 tablespoons unsalted butter, melted
1 teaspoon salt
3 to 3 1/4 cups (13 1/2 to 14 1/2 ounces) all-purpose flour or bread flour
Cornmeal for dusting
Butter for the skillet
Method | In the bowl of a stand mixer or large mixing bowl, combine the milk and yeast for the dough. Scrape the starter into the bowl and use a whisk to break it up and dissolve it into the milk. It should become quite frothy.
Add the sugar, butter, and salt to the bowl and whisk to combine. Add 3 cups of the flour and stir with a stiff spatula until you form a shaggy, floury dough.
Knead by hand against the counter, tills the dough come together. If the dough is very sticky like bubble gum, add extra flour as needed. The dough is ready when it forms into a smooth ball and springs back when poked; it will feel slightly tacky to the touch, but shouldn’t stick to the bowl or your hands.
Transfer the dough to a large bowl lightly filmed with oil. You can also let the dough rise at room temperature until doubled in bulk, 1 1/2 to 2 hours, and then make the muffins immediately.
Turn the risen dough out onto a lightly floured work surface. Use a pastry scraper to divide the dough into 12 equal pieces. Roll each piece gently against the counter to shape into smooth, round balls.
Scatter cornmeal generously over a baking sheet and arrange the balls on top, spaced a little apart. If you have muffin rings, place them around the balls at this point. Sprinkle the tops of the balls with more cornmeal.
For room temperature dough, this will take about 1 hour. Depending on the size of your muffin rings, the muffins may not totally fill the rings — that’s okay.
When ready to cook the muffins, warm a large skillet over medium heat. Melt a small pat of butter — enough to just coat the bottom of the pan and prevent sticking.
Cook the muffins 5 to 6 minutes on one side: Working in batches, transfer a few of the muffins to the skillet — allow an inch or so of space between muffins and do not crowd the pan. If using rings, transfer the muffins with their rings to the pan. Cook until the bottoms of the muffins are golden brown, 5 to 6 minutes.
Transfer cooked muffins to a cooling rack. Continue working in batches until all the muffins have been cooked. Add a small pat of butter to the pan between batches to prevent sticking.
Split and serve!
I hope you enjoy these English muffins as much as we do! Share your muffin with us by taking a photo of your version, send us an email, tag us on Instagram, tweet us or leave us a comment! We love to see you trying out our recipe! Share the love lots!
You can’t miss bringing back Tokyo Banana from Tokyo! Tokyo Banana has taken the world sometimes so far! Everyone, I meant many countries trying to replica what it already got. However, what is always cool about the Japanese’s nibbles is you will never only get the one option! They improvise and bring new things on the table almost every other day with limited edition and make you fell in love all over again!
Here are the free cute little ones we got back from our trip. The classic original Tokyo Banana, Tokyo Banana Coffee Milk with a cute racoon design and not to forget the Tokyo Banana Caramel Disney Edition that you only could get it in Tokyo Disneyland and DisneySea! They are cute, isn’t it?
You could get the Tokyo Banana almost any and everywhere but some flavours you only could get it at a designated location or seasonal. Like we mentioned in the previous post that Japan is a delicate country and they produce good seasonal foods.
We mentioned selected designated location; such as Tokyo Yogurt Banana Panda you might only get it at Ueno Station. Tokyo Banana The Lemon Cake you could only found in Ginza. The brand also does a different collaboration with brands like KitKat as well, so if you are a chocolate lover, you surely preferred Tokyo Banana X KitKat.
Do not forget to get your Tokyo Banana when you spotted it! You might be surprised how good it tastes with the different option out there! And only Tokyo Banana taste that good!
We are just sharing an opinion here so we hope that you will like it. Cheers, Angela.
These years we listen to music by downloading them online to the phone. However, in the past, we have to buy the album in order to hear them. In the 70s they only have record tape, and you have to listen to them on the record player. I have once heard them in a music store and I can tell you the sound quality is so different.
In the recent years, they still have the record player, most of them are a portable vintage-inspired turntable, totally exclusive to UO, housed in a faux leather briefcase. It is still cute having them in the house. Nevertheless, it is never enough to have just a player, but also a corner for the music lover.
Standing on a hilltop at Air Itam, near Penang Hill, Kek Lok Si is the largest Buddhist temple in Malaysia. The complex is divided into three zones while the temple grounds comprise the hill entrance, souvenir, food and drinks stalls and the turtle liberation pond.
The temple is so huge that we couldn’t finish every part of it. The architecture at Kek Lor Si is colorful and very detailed. There is so much to see, however, this piece of wall caught my eyes.
Happy Valentine’s (aka Frientine’s) Day, Folks! 14th February, should not be limited to romantic partners or girls. We don’t have enough honest conversations with friends about how much we appreciate them. Why not take this occasion to spread some love with your friends!
On the other hand, for those who like to avoid the sugar rash; instead of chocolate fondue brunch, you probably would love to have a cheese fondue party with your girls/guys!
This is how to prepare a Cheese Fondue for Friendship Brunch! What’s essential for a Cheese Fondue Brunch is putting all your favourites ingredients on the table. To simplify it, we did a mini version to share with you! Honestly, the Chinese New Year food has been territories our stomachs. Let’s start now!
Plan your date ahead! Decide a date whenever you can! It can be on the actual day or one of the days this week! Send your friend a lovely note via the traditional way by cards or green by a e-mesage.
For a Cheese Fondue brunch party, the spotlight is always and always will be the cheese fondue. You could always buy a cheese fondue starter at any supermarket or you could make your own! Here are some of the recipes we love online, do check out which is your favorite!
Ingredients wise, you can bring any food on the table, we meant literally any and every. It could be a group effort as well, yourself or your friends can all bring what they wish to eat on the table. Otherwise here is a list of food we suggest that you could get to fill the table!
For the Meat Lover
Potatoes (Baby potato is highly recommended)
Bread (French Bread, Waffle, Sourdough, Baguette or Focaccia)
Grilled Chicken (sliced or cubed)
Roasted Beef (sliced or cubed)
Sausages (cocktail or grommet)
Fresh Hams
Cured meat
Don’t eat all just meats, get some veggie that we listed below to matches your party plate!
For the Vegan Lover
Bread (French Bread, Waffle, Sourdough, Baguette or Focaccia)
Potatoes (Baby potato is highly recommended)
Boiled Broccoli (cut into bite sizes)
Boiled Pumpkins (sliced)
Fresh Tomatoes
Baby Carrots
Boiled French Beans
An additional item for all is cheese! We love to dip cheese in the cheese fondue, it is the best taste ever. It is really delicious when, different cheese that melts in your mouth.
Lastly not to forget about importantness of decoration. Grab a beautiful table cloth and dining wares that matches your brunch party theme. It could be pinky and dreamy like teen girls and unicorns style. It could be black and stylish, classic and a gossipy girl gathering. Or could be like us, a vintage 60s with polka dots dresses that match your table cloth!
Enjoy the brunch party with your friends, you can fix this quickly despite the last minute rush! Your friend will love your gathering for sure! Make it exciting with your friends and celebrate your friendship with your loved ones. Happy Frientine’s Day! Enjoy!
Therefore, we appreciate all feedback and your kind comment on improving this space we love so much!
There were variations of a version where fortune cookie originates from. Some said the Chinese, some said the American while it is invented in Japan. Shock! Hence, apparently it wasn’t well spread in Japan locally, therefore, it has been a pop culture in both America and Asia.
While you find it troublesome to make fortune cookies at home, grab some papers and you could easily bring some love and fortune around! It definitely a very easy craft to do it yourself or even the younger audience.
Whether you’re a long-time lover, a secret admirer or celebrating the day with your friends, Valentine’s Day (aka Frientine’s Day!) is for sweet nothings and love (friendship) notes. If you’ve got a case of besottedness, it’s time to embrace the mushy, and show your sweetheart/best friends how you feel!
These little paper fortune cookies are the perfect bearers of your soppiest messages – and they’re a cinch to make. It could be also an interesting party popper for you to have in any parties. Well, instead of cracking them, pull it and find what is the wisdom message beneath it.
Materials |
Paper (roughly 4 inches for ours)
Compass (or circle cutter)
Pencil
Super Glue
Scissors (optional when you have a circle cutter)
Printed/handwritten fortune phase
Method | Use a compass to draw a perfect circle; cut out with scissors. Photocopy or hand write a fortune on a slip of paper and place fortune onto the circle paper. Fold paper in half loosely to form a semi-circle. With overlapping edge facing up, bend tube ends down until they meet. Affix with super glue or double-sided tape.
Share your luck with us by taking a photo of your version, send us an email, tag us on Instagram, tweet us or leave us a comment! We love to see you trying out our recipe! Share the love lots!
There are plenty of ways to divide and conquer without completely separating the interior of a modern living room. A great solution is folding room dividers. That is, when you realize that the large airy loft and wide open interior spaces are not quite the ideal space to live in, you don’t necessarily need walls to do this, you can choose screen dividers.
The folding screen is also the best place to add some definition to your study room. You can substitute it as a fake wall, putting it as an inspiration board. It is also the best place to hand your stuff when you are in rush.
Modern, elegant and unique, this timeless geometric. BRABBU gave you a few tips about how to use your folding screen in indoor projects. Have you made up your mind yet?
Before Chinese New Year I took a 4 days 3 nights break to Penang. A holiday in Penang is not for the faint-hearted. The island will not coddle you with tourist maps or street signs. There are no sightseeing trails to follow, no town square with all the sights in one place. If you want to experience Penang, you have to work for it.
To make my time worth, right after checked into the Airbnb, we when straight down to the Jetty and have a look at the Sunset. As it is a busy weekend, it is crowded with lots of tourist. Thus the best way for me to enjoy the beautiful jetty is by capturing with my eyes and paint them down.
There are a total of 12 Jetty, we when to visit the Chew and Tan Jetty. And the Tan Jetty have caught my heart, with the experience of walking the shaky thin road. I am glad to see the bright red house in the middle of the water.
I think making dumplings is so therapeutic. Here’s a simple recipe for tofu dumpling with a savoury yellow curry broth. It’s one of my favourite dumpling and broth combinations!
Back in the days, during the Chinese New Year, our mom will always wrap some dumpling for us when they are busy at work. Like most Asian mothers, Mama Liu worried that we wouldn’t be able to cook for ourselves when they are busy.
Making these tofu wontons reminded me of those days. But instead of simply cooking the dumplings in boiling water, we made the dish more sophisticated by serving the wontons with a yellow curry broth. We should always aim higher when we get older, right?
Cooking Notes for Dumpling
Folding dumplings: This time we decided to do something special to celebrate the festive season by making them into goldfish dumpling shape compared to the usual shape you see in Sichuan Red Oil Dumpling.
Cooking the dumplings and broth separately: The reason why we cook these separately is because there’s usually a lot of starch sprinkled over the wrappers. If you boil the entire batch of dumplings inside the broth, the starch will release into the broth and can affect the texture of the broth.
Freezing the dumpling:You can make these dumplings ahead of time. Place the dumplings over a plate and cover with plastic wrap. Make sure that you don’t cluster the dumplings too close together or they might get stuck.
After a few hours, transfer the dumplings to a freezer bag. When you are ready to eat the dumplings, just drop the frozen dumplings straight into the boiling water. It may take an extra minute or two for the dumplings to cook.
Yellow Curry Broth
We like preparing the curry broth before making the dumplings because this allows more time for the flavours of the broth to develop.
Ingredients |
1 tablespoon vegetable or olive oil
1 tablespoon minced ginger (about a 1-inch piece of ginger)
4 garlic cloves, minced
2 teaspoons yellow curry powder (mild spice)
6 cups chicken broth
1/2 teaspoon salt, add more if necessary
3/4 cup (175ml) full-fat coconut milk (can sub with low-fat coconut milk)
Method |
Heat the 1 tablespoon of oil in a pot. Add the minced ginger and garlic and cook for 1 minute, stirring constantly. And followed by the curry powder and stir to coat the spices.
Add the vegetable broth and 1/2 teaspoon salt, cover the pot, and bring the broth to boil. Reduce the heat to a simmer and swirl in the coconut milk. Let the broth simmer for about 10 minutes, covered. Turn off the heat and let the broth sit on the stove, covered, as you make the dumplings.
Tofu Dumpling
about 45 to 50 square dumpling wrappers
1 package of firm tofu (I used a 14-ounce package)
1 1/2 tablespoons vegetable or olive oil
2 tablespoons minced ginger
1 tablespoon minced garlic
3 cups shredded green cabbage (ensure they are no longer than 1-inch pieces)
1 large carrot, grated (about 1 1/4 cups)
pinch of salt
4 scallions, sliced
Method |
Drain the tofu and wrap the tofu around a layer of paper towels. Press the tofu by placing the tofu block on a plate and weighing it down with a stack of plates. Let it sit for 15 to 20 minutes. Remove the towels and cut the tofu into small 1/4-inch cubes.
Heat 1 1/2 tablespoons of oil in a large pan. Add the minced ginger and garlic and cook for 1 minute. Add the cabbage, carrots, and a pinch of salt to the pan and cook for 3 to 4 minutes. Meanwhile, transfer the tofu and scallions to the pan and add another pinch of salt. Cook for another 2 to 3 minutes. Taste the filling. If you want the filling to be a smidgen saltier than you would normally prefer. The wonton wrappers will mellow out the saltiness of the filling.
Get your dumpling-making station set up. Transfer the filling into a large bowl. Take the wrappers out of the packaging. Have a small bowl filled with water, a large baking sheet, and 2 kitchen or linen towels ready. The wrappers and the dumplings dry out pretty quickly. Use one towel to cover the wrappers and another large towel to cover the finished dumplings.
Dip a finger into the bowl of water and wet 2 adjacent sides of the dumpling wrappers. Spoon about 2 teaspoons to 1 tablespoon of filling into the centre of the wrapper. If you can fit more filling into the dumpling, great! Carry on by sealing the wrapper on the diagonal (dry sides over the wet sides) so that you end up with a triangle shape. Press down on the sides to make sure that you have the dumpling properly sealed. You don’t want the filling to release while they’re cooking.
Lightly wet one of the base corners of the folded triangle, and fold the dumpling in half so that the other base corner overlaps the wet corner. Repeat until you have all the dumplings filled.
Always check if the curry broth and see whether it’s still warm enough for your liking. If not, heat it up over medium-low heat and keep it simmering on low as you cook the dumplings.
Bring a big pot of water to boil. Add about half of the dumplings into the boiling water and cook for 3 to 4 minutes. All the dumplings should float to the top. Transfer the cooked dumplings to a bowl and add the remaining dumplings into the hot water.
Ladle some of the curry broth into a bowl and serve with the dumplings. Top with chili oil and black sesame seeds, if you like.
Take a photo of your version, send us an email, tag us on Instagram, tweet us, anything. We love to see you trying out our recipe!
Personally speaking, we hate changing accommodations too often when on a sightseeing trip. Packing, unpacking, check-in, and check-out eats away a lot of time. So, a day trip from Kyoto to Nara Park might actually be the best option to see its beautiful temples and shrines.
How to get to Nara from Kyoto?
From Kyoto station to Nara station it only takes about 35 minutes by high-speed train (Shinkansen bullet train).
However, if you are holding a JR Pass like us, then this is the option you want to take. The Miyakoji Kaisoku Express will get you from Kyoto to Nara in 45 minutes. These trains leave every 30 minutes from Kyoto Station and JR Nara Station.
A very dense network of bus lines operates within Nara. So, you might want to consider buying the Nara Bus Pass, which will grant you unlimited Kotsu buses around Nara. It costs 500 Yen.
With the day pass, we start our day by heading to the Todai–ji. We knew we are getting closer, as on the way there we are able to see the deer walking on the street and the road. When we alighted in front of the Nara park, we can’t wait to play with them however we decided to head to Todai–ji first.
Todai-ji Temple
We reached Todai-Ji Temple at around 9.30pm. Todai-Ji (Great Eastern Temple) is one of Japan’s most famous and historically significant temples and a landmark of Nara.
It is indeed a world heritage site, my mouth was width open when we see the main temple. The temple is so grand and big that it took us two hour to tour finish the place. However, I was so clumsy that I lost my tripod and I only found out after the walk in the temple. Lucky it has been picked up by the wonderful kind staffs at the museum beside the temple entrance.
Entry Fee: 600 Yen
Lunch and Kotonoha by Syoka
There are lots of delicious food around the temple. However, as it is a tourist site, the queue for popular tend to be longer. We are so hungry and exhausted thus we decided to sit down at a cafe which doesn’t require any waiting. After lunch, we enjoy a cup of ice cream at an outdoor cafe called Kotonoha by Syoka. You could check out the other post we shared.
Nara Park
The park is home to hundreds of freely roaming deer. Considered in Shinto to be messengers of the gods, Nara’s nearly 1200 deer have become a symbol of the city and have even been designated as a natural treasure.
Nara’s deer are surprisingly tame, although they can be aggressive if they think you will feed them. Deer crackers are for sale around the park, and some deer have learned to bow to visitors to ask to be fed.
Nara Machi
We ended up spending most of our day at Nara Park. As we have a long journey to Tokyo, we decided to end our day at the Nara Machi.
In Naramachi you will experience the atmosphere of old times created by old “Machiya” (historic merchant townhouses) and small alleys full of interesting sights. You can see some cute shops and shopping. We spend some time at a traditional wagashi tea shop before ending our Nara Trip. Angela mentioned that Nara Machi was one of her favourite spotlights during the trip, of course apart from the adorable Deer. We definitely will return again, maybe not a Monday where most of the stores where closed.
I would say we really did a bad planning this time. You need to buff sometime from Nara to Kyoto and to Tokyo as there is no direct train from Nara to Tokyo.
We were almost late for our check-in timing in Tokyo again (like in Osaka). Thus, we encourage you to leave earlier if you are having a day trip from Tokyo to Nara. Highly recommend you to grab a bento at the train station and take a nap during the journey as it will be at least a 3 hours 50 minutes rides
Are you a serial plant killer who can’t even keep a cactus alive, no matter how hard you try? There’s hope for you yet. According to a recent Pinterest home trends report, searches for artificial fronds and dried-out flora are seeing a huge boost in traffic numbers.
Always on the hunt for au courant houseplants or creative ways to display our air-purifying friends, we’ve turned to Pinterest to find out more about the botanical trends starting to take root.
At first glance, you may mistake pampas grass for an arrangement of ostrich plumes. The ornamental grass has a feathery feel and comes in creamy white and pastel pink varieties.
Already a fixture of Pinterest wedding boards, dried pampas grass is now seeping into home design. Make it the focal point of your tablescape in a vintage glass jug or display it outdoors in tall galvanized buckets for a rustic look.
Fushimi Inari Shrine (伏見稲荷大社, Fushimi Inari Taisha) is an important Shinto shrine in southern Kyoto. It is famous for its thousands of vermilion torii gates, which straddle a network of trails behind its main buildings. The trails lead into the wooded forest of the sacred Mount Inari, which stands at 233 meters and belongs to the shrine grounds.
Fushimi Inari is the most important of several thousands of shrines dedicated to Inari, the Shinto god of rice. Foxes are thought to be Inari’s messengers, resulting in many fox statues across the shrine grounds.
Dan dan Noodles (担担面, dan dan mian) is one of the most famous of Sichuan street foods. The freshly boiled egg noodles are served in a savory, spicy broth topped with crispy pork and peanut flakes. Simply stir everything together with a pair of chopsticks to coat the noodles with a bit of everything and slurp! The numbing, smoky, spicy sauce will shock your taste buds, leaving you craving for more.
When you go into different restaurants, you’ll find each chef has their own interpretation on Dan Dan noodles.
In Sichuan restaurants in China, the Dan Dan noodle dish is more of a snack than a main and is usually served in a small bowl. The noodles are soupier — mostly immersed in a thick red broth made with chili oil, with a small amount of pork on top. The broth can sometimes be too spicy to handle for most people, but it depends on the chef. Sometimes the chef will mix Chinese sesame paste into the chili oil to make the sauce creamier and mellow out the spiciness.
If this is your first time cooking with Chinese sesame paste, you will find it is quite solid and very difficult to dissolve into the sauce.
The best way to mix the sauce is by adding the sesame paste first, then mixing in the liquid ingredients little by little. Whisk the mixture with a pair of chopsticks (or a spoon) until the solid paste is fully blended with the liquid. Then add more liquid and repeat.
The ingredient list might look overwhelming, but the dish can be practical to cook even on a weekday evening if you’re organized enough.
The best workflow is:
Chop and prep all the vegetables
Mix the sauce (make chili oil if needed)
Start boiling water for the noodles
Use the noodle-boiling water to quickly blanch the vegetables
Heat up chicken stock in microwave
Serve everything family-style, so everyone can assemble their noodles to their preference
If you’re preparing this dish for a party, I highly recommend you prepare the sauce and the pork ahead of time, and they will stay good in the fridge for a couple days. Simple boil the noodles and heat up the pork and broth in the microwave right before serving.
Ingridents |
4 tablespoons Chinese sesame paste (or unsweetened original peanut butter)
Whisk sesame paste and light soy sauce until fully incorporated. Add Chinkiang vinegar. Keep stirring until mixed. Then mix in garlic, green onion, and honey. Add homemade chili oil, 1/3 cup at a time, mix and taste the sauce. Add more chili oil if you want more spiciness. Add toasted and ground Sichuan peppercorns, 1/2 teaspoon at a time. Taste while you mix, until you can taste the numbing-ness but can still handle it. The more chili oil you add, the more Sichuan peppercorns you need.
Cook noodles according to instructions. Bring the chicken stock to a boil. For each noodle bowl, ladle 1/4 cup heated chicken stock into the bowl. Add 1/4 cup noodle sauce and mix with the stock. Add noodles, top with a few spoonfuls of the cooked pork and some of the spinach. Garnish chopped coriander.
Before heading to Tokyo we when for a day trip to Nara. Apart from the deer from the park, there are lots of interesting restaurant, cafes, and shops around the area. And one of the place we got to try was Kotonoha by Syoka.
It is an outdoor cafe that sells ice cream, coffee, and also Japanese tea. When we pass by the cafe we are saying the people are crazy as they are eating ice cream during the cold weather. However, we ended up getting ourselves one too.
What caught our eyes other than the peaceful outdoor garden it is the deer biscuit on the ice cream. How could we miss the chances to try them? This place is indeed an Instagram-able location.
After ordering a Matcha Parfait Soft-cream at the counter we are given a number for wait. We when to got a seat at the garden. I believe the garden will be a beautiful place during the spring as they have a Sakura tree at the middle of the garden.
Worth to try this cafe when you are at Nara, never disappoints you. xoxo, Angela
Have you ever own so many sun hats—well, three—and wear them so often that you want to display them instead of leaving them in the closet? My hats are currently in a teetering pile in the closet, but perhaps one of these tutorials will finally inspire me to display them properly.
I love the idea of displaying the hat like a string of college. However, every time you want to wear one of them there is a moment of holding your breath as you pull it down. One of these days the whole thing is going to come down and you will have to start again. You can display it above your bed, wall or even staircase as a centerpiece.
One of the idea that I also prefer is having the hat stacking on a mannequin. It is like stepping into an art gallery looking at an art piece. Moreover, it is easy to take the hat that you want to wear without worrying about it to fall.
During our visit to Roppongi, as we take in the panoramic view of Tokyo one of the structure that stood out the most was Tokyo Tower. Since young, I always wanted to visit the Tokyo Tower and Eiffel Tower. Now I have accomplished one of it.
The Tokyo Tower can already be spotted when I am far. The bright red color is so magical. When I move closes to it the bright red is so unique, as a color lover I fall in love with it right away.
We are so lucky that during that night of our visit, the tower has a special light display writing ” I love Tokyo” on the tower. All the freezes and leg aching is all wroth it.
Before I get into all the details about where I stayed, where I shopped and where I filled my belly I thought I should do a little debrief. So we went to Japan for 2 weeks in total (Nov 21 – Dec 4 for those reading this in the future). It took us long enough to look through the photographs we took during our trip. Honestly, we were shocked by the amount we have used for this trip. There were at least 24000 shots and videos have been taken. Therefore pardon us, we will be still taking some time to organize and share with you our Japan trip!
To think back that we almost do not have a place to stay on our first night. It’s pretty scary. I wasn’t in the best state and flare up quite a few time, which I believed that it wasn’t for my sister, Joe. I could have been worst.
Before the Trip
Where to Stay? In my opinion, staying around Namba is like having the whole Osaka at your doorstep. I highly recommend that area, but unfortunately, not my Guesthouse. However, we totally fall in love with our the place we stay Guesthouse Oshiteruya that we booked through booking.com.
Simple and minimalistic, yet excellent! We chose Modern Style Private Room and loved the minimalism and cleanliness. Even though we are late for our check-in, the host was welcoming, firm in explaining rules and friendly.
Osaka Amazing Pass We bought our Osaka Amazing Pass on Klook website and pick them up at Osaka City Air Terminal at Namba Station. I am sure you’ve heard some great things about the pass but in case you haven’t, here are all the reasons why you should invest in an Osaka Amazing Pass during your trip. We have then save up to 60% for the trip using the pass in Osaka!
Osaka was the first stop of our two week trip to Japan, and we had originally planned to spend two full days there. However, due to our lack of planning, we ended up arriving in Osaka late at night. That only gave us 36 hours to explore the city. Of course, one day in a metropolis as big as Osaka is nowhere near enough, especially since Osaka has so much to offer. But it was enough for us to get a small taste of this amazing city.
Osaka Castle
Start your morning by heading to Osaka’s iconic castle. The castle opens it’s doors at 9 am and the park surrounding the park is open all to the public at all times.
We really enjoyed the views from the park and spent most of our time here getting photographs and enjoying the scenery. To go inside the castle it will cost you 600 Yen, however with the Osaka Amazing Pass you are able to enter it for free. The inside has been transformed into a multilevel museum that can get quite crowded in the afternoon.
The highlight of going inside the castle includes the view of Osaka from the top floor. If you are short on time, skip going inside the castle. We ended up climbing up the stair than waiting for the life as it was really crowded.
Nearest Subway Station: Tanimachi 4-chrome Station Entry Fee: 600 Yen (free for OAP uses)
Shinsekai
Shinsekai is an infamous neighborhood regarded as the seediest place in Japan. To break this stigma, we decided to visit the area first and set the record straight.
Shinsekai can be directly translated into “new world”. However, the district is far from being new. Developed before the war, Shinsekai has been around for decades, except that it was much neglected before recent years.
Back in 1912, the neighborhood was constructed with New York and Paris as the model. The symbol of Shinsekai, the Tsutenkaku Tower that stands 103 meters high in the center of town, was an attempt to recreate the Paris Eiffel Tower before it eventually developed its unique identity.
With an Osaka Amazing Pass, you’ll be granted free entry into the main observatory at a height of 91 meters. You can also get 300 yen off if you are visiting the newly (2015) open-air deck (Viewing Paradise).
What to eat? Have some Kushikatsu! Before you go, do your growling stomach a favor by having brunch in a Kushikatsu restaurant. Most of these restaurants are open 24 hours, so there is really no such thing as being too early or too late! Kushikatsu is one of Osaka specialties: a variety of meat, seafood, vegetables or even fruits battered, deep fried and served on skewers.
Nearest Subway Station: Ebisucho Station Tsutenkaku’s observation deck is open 9 am- 9 pm, the admission fee is 600 yen (300yen for OAP uses)
Umeda Sky Building
As we headed Osaka during the early autumn season, it has a short day time. Which means the sunset ended early here! We planned to watch the sunset at the tallest building of every city and we did it! If you think the Umeda Sky Building is just a stone throw away, if not just next to the Umeda station itself, you got it all wrong. I was fooled as well. Luckily we get to figure up the map in a little while.
After 15 minutes trying to find the place, we made it at 3.30 pm, which was about 30 minutes to sunset during early autumn. When we went through the see-through escalator, we were enchanted… I never loved a city that much, the architecture in Japan was simply too mind-blowing!
Nearest Subway Station: Umeda Station Fee: 1000 yen (free for OAP uses)
Dontonbori
We ended the first 12 hours by heading to Dontonbori. From Umeda Station, take the Midosuji Line (Red) to reach Namba Station. Dotombori is by far the most razzle-dazzle touristy neighborhood in Osaka, and there is where you can find the Glico man! But first thing first, you need to go exchange tickets for the Tombori River Cruise before anything else… and then go order your favorite takoyaki, take a selfie with Mr. Glico, shop some cosmetics, sit around doing nothing, whatever!
Tombori River Cruise The boarding point is located in front of the Don Quixote discount store just by the Tazaemon Bridge. You need to be there 10 minutes before the ride. This 20-minute cruise will bring you down the Dotombori river, passing through the bustle of the Minami area and the 9 bridges over the river. It is a fun way to get to know downtown! Plus, the boat will make a quick stop in front Glico man for a photo session.
Nearest Subway Station: Namba Station Fee for the Tombori River Cruise is 600yen (with the OAP it is free!)
Minoo Park
As the main purpose of the trip is to see the autumn leaves. If you ask a local where the best place is for autumn color in Osaka and you’re likely to hear ‘Minoo Park’. It’s a short train ride from the city into the suburbs but well worth it for a nature escape and some of the best leaf color around. While the area is really popular with locals it’s a little off the tourist trail so it makes a welcome respite from the busy city.
Before heading to Minoo Park, we check-out our hostel and head to Umeda Station and left our luggage at the locker there.
It is indeed a good choice that we had made, although it is crowded due to the season. However, we didn’t regret making the choice to head there. As we are heading to Kyoto next we didn’t spend much time there. However, we are glad to enjoy the view with some maple tempura!
Nearest Subway Station: Minoo station Fee: Free of charge
What to eat?
Since Osaka is food heaven we will only list down a few of the must eat! If not I don’t know how long this post is going to be.
Onigiri-ya Hitotsubu – Onigiri (Rice Ball) at Umeda Station. Kushikatsu – a variety of meat, seafood, vegetables or even fruits battered, deep fried and served on skewers. 551 Hori – BEST steamed bun and sui mai we ever have! They have it is most of the subway station. Best to have it with the mustard! Tako Tako King – You can spot this Takoyaki shop right away by finding the giant octopus at Dontonbori.
There is so much that I want to share with you, but it is impossible for me to type out my whole trip here. Thus, leave us a comment below and tell ask what else do you want to know most about the trip. We hope we will answer your questions for any enquire and recommendation. Have a great week ahead!
Announced as Pantone’s Color of the Year for 2019, Living Coral established itself in both our natural and digital surroundings as an embodiment of dynamic activity in modern life.
Our desire for social connection and authentic experiences are translated by the delicate balance between vibrancy and warmth characteristic of Pantone Living Coral. The soft golden undertones present in the energetic coral hue provides a versatile dynamic that encourages experimentation and playfulness.
Whether it be a houseplant, a landscape, or textures eliciting nature – Living Coral beautifully complements terrain elements due to its essential presence in the marine ecosystem. Inspired by the beauty of the coral reefs, Living Coral pairs elegantly with scenic and earthly elements to create a welcoming, yet familiar environment.
Yasaka Pagoda, the last remnant of Hokanji Temple, is one of the most visible and recognizable landmarks in the Higashiyama District. Visitors may climb up the inside of the five-story pagoda, which is a rare opportunity as most pagoda can only be viewed from the outside.
We are so lucky that we are able to see the night view from the street, a dozen of the photographer is lying off the street to capture the amazing view. We did it too!
When it comes to Chinese New Year wonton/ dumpling is one of our favourite food. When we are young we will seat around our mother and she will teach us how to wrap them. However, we always ended up having flour all over us as we are playing instead of helping.
Moreover whenever one of our family is under the weather, or when I need to whip up something quick for dinner, Si Chuan Red Oil Wanton often comes to the rescue. This comforting bowl of classic wonton is our family all-time favourites.
In the dumplings you can wrap anything that you like from minced pork, prawn, cabbage, chives, spring onion to chicken or even tofu! These time we ended up making our homemade classic recipes – a combination of everything!
Homemade wontons make all the difference because of the fresh ingredients we use in the fillings. Nothing is more satisfying when you bite into these juicy little dumplings, served in a flavorful chilli sauce using our Homemade Chilli Oil.
The wrappers used for wontons are square in shape. However, we also use the round one to make various type of shape. As are several ways to wrap wontons and everyone has their own preference.
Homemade wontons can be frozen and keep well for 1-2 months. Whenever you make wontons at home, make sure to make a bigger batch. This way you can quickly put a meal together whenever your family craves a bowl of wonton soup or when you need some tasty fried appetizer for a party. We call them the great emergency food – super convenient yet wholesome.
Ingredients|
2 green onions/scallions
½ kg shrimp, shelled and deveined
½ kg minced pork
1-inch ginger
1 package wonton wrappers
2 tsp soy sauce
1 tsp sesame oil
½ tsp sugar
1 Tbsp potato/corn starch
¼ tsp white pepper powder
Chilli Mixture (2 tbsp of Homemade Chilli Oil, 1 tbsp of vinegar and 1 tbsp of soya sauce)
Method |
To make fillings, chop 2 green onions into small rounds. Save some chopped green onion to serve with the sauce. Chop cilantro and set aside to serve with the sauce.
Cut the shrimp into smaller pieces, and then cut them into even smaller pieces (almost like a paste). In a large bowl, combine the pork, shrimp, and chopped green onion. Grate fresh ginger and add to the mixture. Add all the wonton seasoning ingredients to the mixture and mix well. We like to marinate them in the fridge for at least 2 hours.
While you wrap wontons, bring a large pot of water to boil. Place a wonton wrapper on your hand. Place a teaspoon of the filling in the centre of the wrapper. Start with a small amount so it’s easier to work with. Use your finger to moisten the edges of the wrapper with water.
When the edges have been moistened, fold the wrapper in half to create a rectangular shape, pressing any air that might be trapped around the filling. Fold the sides inward so that they overlap.
Wet the portion where the sides meet. Pinch to close and seal. Place the finished wontons on a baking sheet lined with parchment paper. Cover with plastic to keep them moist as you continue with the remaining fillings and wrappers.
After wrapping wontons, put 5 to 10 wontons in the boiling pot (depending on how big your pot is – the key is not to overcrowd the pot). Cook 5 minutes, or until wontons float on the surface of the water and are tender and translucent. I boil wontons separately from the stoup so the soup stays clear.
Transfer wontons to serving bowls. Continue with the rest of wontons. When you are done with cooking, pour some chilli mixture over wontons and garnish with chopped green onions and cilantro.
Take a photo of your version, send us an email, tag us on Instagram, tweet us, anything. We love to see you trying out our recipe!
We got lots of nibbles back in Japan, and one of the spotlight are Tokyo Renga Pan. The Tokyo Renga Pan literally translates to “Brick Bread,” created after the iconic red bricks of the Tokyo Station building.
We purchased the most popular choice is the box of four such pieces of bread that itself comes in the brick design. The bread itself hides two layers on the inside: red bean paste and whipped cream infused with white bean paste. The gentle sweetness is addictive!
Since it is made freshly daily, we purchased them during the last day of our trip. We are so lucky that we are able get them as they are always sold out everyday.
Remember the good ole days of decorating your locker with neon magnets and stickers? Lockers were like our own little slice of personality-heaven in a world where we were told when to learn math, when to eat, and when to turn in our shoebox dioramas. I’m here to say those lockers days don’t have to be over just yet.
Can’t find vintage lockers in the color of your choice? Spray paint is always an option, just be sure to sand down any rust, and tape off any hardware you want to be left alone. My favorite one is the inbuild locker, it became part of your wall rather than furniture for your house.
Have you ever refurbished lockers or other vintage metal furniture? I’d love to hear your tips and tricks!
Head for Shinsekai, the area with the atmosphere of the good old days with working-class shops and restaurants all lined up. There is a row of places specializing in the Osaka dish of kushikatsu and you can taste some of that Osakan down-home cooking such as takoyaki and okonomiyaki.
We then walk over to Tsutenkaku, the symbol of Shinsekai. The tower that was built by the same man behind Tokyo Tower. It cannot be said to be an ultra-high building but you can enjoy its retro appearance and its good sense of distance for Osaka. Don’t forget to greet the famous Billiken statue and stroke its feet to earn good luck.
We just welcomed the new year and bid goodbye to the holiday seasons. By the first week of the new year most of the decoration have been removed. But as an asian, the holiday is far beyond over.
Usually, Chinese New Year will falls during the period of either January or February depend on the Chinese calendar. This year Chinese New Year came quickly. It falls on the 5th of February therefore, it is another busy month to go. Like Christmas, we need to get really and do spring cleaning at least a month ahead.
The kitchen would be like a battlefield as well. We will start shopping for decoration, goods and ingredients. Especially pre-making all the homemade sauces as these are the most basic and allow you to store it for a longer period of time.
Chili oil is such an important staple for Chinese families, equal to soy sauce and vinegar. For many Chinese people, chili oil is as important as ketchup is to American people. It always shows up on tables of small diners, no matter whether it’s a dumpling or noodle place. Once you’re hooked, you’ll want to pour it on everything.
Whenever I’m talking about chili oil, I always refer to homemade chili oil. It tastes ten times better than the store-bought product, lasts just as long if you store it in the fridge, and does not contain additives or MSG. There is this fresh aromatic nuttiness that bottled chili oil never delivers.
Plus, when you use chili oil like a Chinese person, you gotta mix in the chili flakes as well. The chili flakes are well toasted when you cook the chili oil, so they taste less spicy but quite smoky with a crispy texture. When mixing with noodles, these tiny umami bits coat the ingredients evenly and each bite releases waves of piquant zing to your taste buds. It’s as exciting as throwing a handful of Pop Rocks in your mouth!
The process might look intimidating at first, but you won’t believe how easy it is once you try it. There are three steps involved.
Combine chili flakes with aromatics of your choice in a heatproof jar/ bowl.
Heat the oil until it reaches 190 C, you don’t want to overheat it! If the oil is too hot, it will burn the pepper flakes and sesame seeds, and the resulting chili oil will be bitter in taste.
Pour oil into the bowl with chili flakes. The oil will bubble fiercely at first and quickly cook the chili flakes. Simply mix everything together with a spoon and let the oil sit until cooled down.
That’s it! Now you have a jar of delicious chili oil to use to create an authentic Chinese flavor. The oil can be stored covered at room temperature for two weeks, or up to six months in the fridge in an airtight container.
Ingredients|
4 tbsp crushed chili flakes
2 tsp five spice powder
1 tsp ground Sichuan peppercorn
whole star anise
2 bay leaves
1 cup vegetable oil
Method |
Combine chili flakes, five spice powder, sesame seeds, star anise, Sichuan peppercorns, and bay leaves in a heatproof ceramic bowl that can hold at least 2 cups liquid. Place the bowl on a heat resistant coaster.
Heat oil in a wok (or a skillet) over medium-high heat. Add ginger. When the ginger starts to wither and turns golden brown, immediately turn off the heat. The oil should reach 370 degrees F (190 C) and no higher than 400 F (200 C) if read with an instant thermometer.
Carefully pour oil or use a ladle to transfer oil into the bowl of mixed spices. The oil will bubble for a few seconds and cook the spices. While the the oil is bubbling, use a metal spoon to stir gently to mix the spices, so they’ll cook thoroughly.
When the oil cools down a bit, scoop out and discard the star anise and bay leaf.
The oil is now ready to use! Its flavor will mature if you let it rest for a day, allowing the spices to infuse into the oil. Take a photo of your version, send us an email, tag us on Instagram, tweet us, anything. We love to see you trying out our recipe!
We love Japan; from their culture, people to all the kawaii (cute) goods. Not to forget their delicious snacks and locals products you could get there. I would say they are one of the most originality countries in the world. Following weeks or months, we will occasionally introduce some of our favourites items or snacks visually via our blog. Be it, it’s from Japan, locally or worldwide.
We hope that you could get to know more with what we love and sharing some of our favourite snacks. Also what we would purchase during the travel to Japan.
We love chocolate and KitKat is one on the very top on the list. We would say that you should get while travelling in any part of Japan. You will be surprised to get to taste all kind of favours. What’s more is that what you can grab in Kyoto might not be able to find in Tokyo! In different cities, you get to try different favours of the local speciality. That’s what I love about in Japan! Everyday, everytime you get to try something new!
As designers, what we love the most about – are their packaging. The Japanese pay attention to all the little details and usually, it implements in their package designs and daily life. Many years back, KitKat pushed out writing the message on the box and it was my favourite design of all. It help me save papers and I’m able to write down any message and give it as a gift to people I love.
Over the years, KitKat also comes out with the design for New Year. Instead of just having a red package, it packed along with the classic KitKat. In Japan, their New Year is on the very first day of the year. During the New Year, gift money called “Otoshi-dama” will be given to every child by the family members and relatives. It is a very similar idea to the Chinese.
Something that we need to know is that, Japan make their Kit-kat in term of the season. I always thought that Japan is the land of green tea, however in the pass few month the shelf is always out of green tea snack, now I know why! So during Christmas it is their strawberry season, thus we able to get the Strawberry kit-kat on the shelf.
As far as we know, bananas don’t grow in Tokyo. Against all odds, Tokyo Banana’s achieved city souvenir status. Only brands with something special do KitKat collabs – they’re rare. So it’s our honors to able to get these limited edition tokyo banana kit-kat!
Please let us know if you enjoy post like this! We appreciate your feedback and comments and what more we love to exchange and communicate with all of you. Stay tuned for more new post weekly.
Crate chic is anything but new. We’ve been perching on wonky old milk crates down at the hipster café since the turn of the Millennium.
But a bunch of European style-setters have taken the trend and given it a fresh new look by appropriating pastel-coloured bottled water crates for their homes.
The Insta-worthy results look straight out of a Wes Anderson set, with delicately-hued Evian crates working hard as design-led decor. Take a look at how these multi-tasking beauties have been used in some of the most stylish homes around the world.
Osaka Castle is the very first stop that we went when we reached Japan. It’s really simple to find, and with 5 minutes walk, we can see the very beautiful white building – Osaka Castle.
I and Angela are not history fans so we planned not to visit the museum within Osaka Castle. However, with our Osaka Amazing Pass, we are able to enter free of charge. Thus we ended heading in, and I am happy that we did, as the view from above is impressive.
The park is huge so expect that the walk from Sakuramon Gate (which is South of Osaka Castle) to Yamazatomon Gate (which is North of Osaka Castle) to take approximately 15 minutes (a full walk around the entire castle grounds can take 30-45 minutes!).
Stay tuned for our blog on more about our Japan Trip!
Slurp in the New Year with this traditional noodle dish. Made from buckwheat soba noodles in hot dashi, mirin and soy sauce soup, New Year Soba symbolises wishes for good luck in the year ahead and is eaten for dinner by the Japanese on 31st December every year.
For those who lived in a tropical country like us, we are surrounded by hot weather. Instead of eating the hot soba, we definitely prefer the cold ones. making soba at home is actually pretty easy, it’s incomparable to those we ate in Japan. But I promised that it definitely taste so much better than those you eat at some commercial restaurants out there.
When you cook at home, we always choose all the quality ingredients and make it with love.
Ingredients |
14 oz dried soba noodle
¼ cup sake
½ cup mirin
½ cup soy sauce
1 kombu (dried kelp)
1 cup katsuobushi (dried bonito flakes)
shredded nori seaweed (kizami nori), 2 green onions/scallions and Wasabi for granish
Method |
For the dipping sauce, in a medium saucepan, add ¼ cup sake and bring it to a boil over medium-high heat. Let the alcohol evaporate for a few seconds. Add ½ cup soy sauce and ½ cup + 1 Tbsp. mirin. Add 1 x 1 inch (2.5 x 2.5 cm) kombu and 1 cup dried bonito flakes (katsuobushi). Bring it to boil and cook on low heat for 5 minutes. Turn off the heat and set aside until it cools down. Strain the sauce and set aside. You can keep the sauce in an airtight container and store in the refrigerator for up to a month.
For the noodle, boil a lot of water in a large pot. Unlike pasta, you DO NOT add salt to the water. Add dried soba noodles in the boiling water in circulating motion, separating the noodles from each other. Once in a while stir the noodles so they don’t stick to each other. Check the tenderness and do not overcook.
Drain the soba noodles into the sieve and rinse the noodles to get rid of starch under running cold water. This is a very important step. Shake off the sieve to drain completely and transfer the noodles to the iced water in a large bowl. Set aside till the noodles are cool.
To serve the noodles, place a bamboo sieve or mat over a plate (to catch water from noodles). Put soba noodles and garnish shredded nori sheet on top.
Put one part of cooled dipping sauce and 2-3 parts of iced water in a serving pitcher or small individual bowls. Put chopped green onions and wasabi on a small plate and serve with the soba noodles.
Take a photo of your version, send us an email, tag us on Instagram, tweet us, anything. We love to see you trying out our recipe!
Before we realised it is a brand new year, we still feel surreal. On the first day of the year, we decided to share 7 simple self-care ideas to kick-start the year.
You don’t have to be ambitious in bigger dreams. Start taking care of yourself with the basis in our daily life and it’s as simple as 1, 2, 3. So our goal this year is to maintain and promise ownself to love ourselves more.
1. Drink Water Drink a glass of water each morning to give yourself an energy boost!
2. Cleanse Cleanse yourself each morning with love and care. It’s a self-care action to yourself by giving a lot of love to begin each day.
3. Breakfast It’s important to grab a breakfast every day before work, it allows one to stay active and being productive.
4. Moisturise your skin Always moisturise your skin and keep it hydrated.
5. Breathing Exercise I was first introduced by @inbusinessandlife about breathing exercise. I enjoyed it and I hope that you will like it too!
6. Read a book (we love to do it weekly) A wise man gains knowledge in two ways; travel and book. While we can’t travel every day like a rich man, we could spend some time to pick up a magazine or a book and read!
7. Sleep early Sleep early and sleep enough. At least sleep a good amount of 6 – 8 hours of sleep for an energic day
Our best wishes to you have a wonderful year ahead. Happy New Year 2019!
2018 it has been a great and busy year for both of us. While today marks the last day of 2018, new year eve of 2019. We are both excited, fearful and looking for what coming next. excited about the new project we want to challenge, fearful of the unknown circumstance we might face, yet looking forward to the blessing that God has to provide us in the near future. Thus, before that let throwback our 2018, to recollect the high and low of our 365 days.
March and April were exciting and devastating months. Angela got to go on to her dream “solo” trip to – London spontaneity. Something that she wouldn’t have done without planning. And yet she nailed it this time. it’s always sad to say to goodbye but don’t do something that you might regrets. Our grandma has left us to another world.
Letting go it hard but it’s always good to learn new things and spending more time with your love ones. Everyone including Joe told me that works never end so we need to at least enjoy a little in our daily life. agree?
I’m definitely a winter person as compared to Joe but I will never miss the last day of the Summer for an amazing picnic. During the July, it’s offically a Picnic month. Most importantly, it always good to have our mom with us.
When it comes to August and October, we spend most of our time in the kitchen creating different recipes. We wanted to make use the time we have before our Japan Trip in November.
During the autumn, the market is full of colorful ingredients. Not to say there is our favorite holiday of all year – The Halloween. In these month we also achieve our aims of making more traditional delights that we like.
Ending the year, we step to one of our very important journey to a new country – Japan. We are blessed that we got to see the beauty of autumn leaves. We’re in love with cities we’ve never been to and people we’ve never met. Ending the year, celebrating with our loved ones – our family and friends.
This has been a busy year, we have lost our loved ones but at the same time, we learn the meaning of treasure the time we have. New year — a new chapter, new verse, or just the same old story? Ultimately we write it. The choice is ours.
Elder Wand is said to be the most powerful wand in the magic world. However, in the end of the day Voldemort lost the battle but the power of loves wins it’s all.
In this modern day, there is one things that we can’t live without and that’s a phone. It is a very useful and powerful technology, it helps people to get connected to the world. However it is also a very toxin object as we have been staring it all day, and there is time we overlook the important ones.
Thus, no matter how powerful a wand or a phone is, heart is the most important things in the world.
Many people we know don’t like cauliflower and I think it’s because they don’t know how to make delicious recipes with this amazing veggie. We used to hate it as well, but it has become a staple in my kitchen and we couldn’t live without it.
Whole roasted cauliflower is a great vegan alternative for the holidays. It’s healthier, lower in fat, so I prefer to eat it as a side dish or with some kind of starch.
This recipe is not only for Christmas, but also for special occasions or everyday cooking because the cauliflower is ready to bake in just 5 minutes and then just only need to bake it until golden brown. Besides, it goes well with everything and is delicious with any spices or herbs you have on hand.
Take a photo of your version, send us an email, tag us on Instagram, tweet us, anything. We love to see you trying out our recipe!
How did you spend your Christmas? For us, we make a little Christmas brunch for our family and friends. There’s a level of excitement in the air during the holidays that’s unlike any other time of year. But with that excitement comes an element of chaos that can get in the way of eating thoughtfully and healthfully.
That’s why, when it comes to holiday entertaining, we try to make as much food as possible ahead of time — and that includes the oft-forgotten Christmas breakfast. We make as much of the brunch as we can the night before so we can spend time with friends and family (not alone in the kitchen) that morning.
For this Christmas brunch we prepared the following;
It might seem like there’s a lot to do, but we promise with good time management you are able to make this happen.
During the day ahead, we start by making Plain Challah and Homemade Muffin as both of them requires at least 3 hours to rise the dough. While setting them aside and rise you can start preparing for the other dishes.
For the Salmon Cake Dip, we use a sliced smoked salmon from IKEA and don’t skimp on the red onion and radishes, though! You need that sharp bite to contrast all the creaminess. This is exactly the type of food I crave, and I know I’ll be making it again and again and again.
We when ahead next to prepare for the Cheese Bread. This takes a while to make, as you need to roll the ball up one by one. After frying them you might see yourself snacking them right away.
Meantime both Plain Challah and Homemade muffin should have been complete. Now you are able to shape them and start cooking them. After done cooking, you can leave them in the freezer for the next day.
End of the day you can do your Gingerbread House. You don’t have to worries about having the ant while leaving gingerbread house in the open air. I have tried it and I promise not one ant came. You can use your end of the day to slowly decorate your house.
At the start of d-day, start by bring things from the freezer to de-freeze. Next, you can start to do your base of the mini s’more tart, however, control yourself when making it. It is so easy and fun to make at the same time we couldn’t stop making them.
Moving on you can start to make your mini egg benedict’s eggs and hollandaise sauce. When it is about time you can start heating up the food and serve them to your table. As we have still a little time we ended up making some pepper muffin for our guest.
Adding bits of decoration to our house, our brunch is official starting! What do you think about this? Take a photo of your version, send us an email, tag us on Instagram, tweet us, anything. We love to see you trying out our recipe!
Ho Ho Ho, Merry Christmas! A gingerbread house is a lovely way to decorate for the holiday season. You can bake the house from scratch, assemble, and decorate it to make it truly yours. This project is broken down into the steps you need to take.
Step 1: Making your gingerbread biscuit
Roll the gingerbread dough directly onto the parchment paper to a thickness of 1/4 inch. Try to cover the entire sheet of parchment paper with rolled-out dough so you’ll be able to cut the maximum number of pieces.
Lightly dust one side of the cardboard pattern pieces with flour and place them floured-side down on the rolled-out gingerbread dough, leaving a 1-inch space between pieces. Try to fit as many as you can without crowding. For clean edges, cut with a non-serrated pizza wheel or pastry cutter.
Carefully remove the gingerbread dough scraps and cover them with plastic wrap until ready to re-roll for the rest of the pieces.
Bake as the recipe instructs. Make sure the pieces are slightly brown around the edges and bottom. Repeat until you have all the pieces you need cut and baked.
Never pick up individual rolled and cut pieces of gingerbread by hand to transfer them to a baking pan. This will distort them. Instead, pick up the parchment paper by opposite corners and place it on the baking pan.
Step 2: Making your icing sugar
Royal icing is the edible “glue” or mortar that holds a gingerbread house together. It can also be used to make fancy sugar decorations. Royal icing got its name from being used to cover fruitcake to keep it moist. Fruitcakes were, and still are, the traditional wedding cake of English royalty.
If the gingerbread house and royal icing will be eaten after it has served its decorative purpose, we prefer to use pasteurized fresh egg whites (now available at grocery stores in cartons) instead of meringue powder because the result is smoother and it has better “stickability.”
Make sure the egg whites are at room temperature for better volume and are careful not to over-whip your royal icing or it will crack as it dries and your house will collapse.
Step 3: Assembling your house Keep your fingers clean and free of icing at all times otherwise, your house will have unsightly smears all over it. The edges of both sides of the pieces of gingerbread should have a strip of icing. That way the icing touches the icing instead of the bare gingerbread. This creates a stronger seal.
Place a strip of icing on the edge of the gable that you will be setting down first.
Set the gingerbread house gable side in the bead of royal icing.
Place a long gingerbread house side in the other bead of royal icing. While holding the pieces with one hand, run a bead of royal icing up the seam, making sure all gaps are covered. Hold for a few seconds and release. If you have trouble with slippage, you can prop the walls up with whatever is handy.
If the project you’re working on isn’t an intricate pattern, dependent on exactly matching pieces, don’t worry if there are gaps between pieces. Just fill them with royal icing. The decorations will cover a multitude of sins.
Wait until th two sides are completely dry before moving onto the next walls!
Step 4: Decorating the Gingerbread House We makes simple decoration using the royal icing, if you want you can add in some sweet for some color too. We add in some cute animals as decoration even thought we can’t eat them
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“As every school-age wizard knows, the fact that we fly on broomsticks is probably our worst-kept secret. No Muggle illustration of a witch is complete without a broom and however ludicrous these drawings are (for none of the broomsticks depicted by Muggles would stay up in the air for a moment), they remind us that we were careless for far too many centuries to be surprised that broomsticks and magic are inextricably linked in the Muggle mind.
Christmas is just 2 days away and you have not got anything done yet? No worries we all know that there is always a time that we procrastinate. Likewise, it happens to us too.
1. Sending Invitation Since it will be just a dinner for our family this year, we do not need to worry about an invitation. However, if you do need with the modern technology that you have (your phone) you can simply send a message to your loved ones.
2. Planning your menu Now here comes to the important part of the dinner – your food! Forget long hours in the kitchen with complicated recipes. Make this Christmas dinner a no-fuss, unforgettable evening with these easy, elegant menus.
If this is your first attempt at cooking a traditional Christmas dinner we wish you the best of luck. Just think of it as a slightly bigger Sunday roast and you should be absolutely fine. Understandably, the fact that this dinner is only eaten once a year can be pressurising in the kitchen but as long as you relax and remain organised you will confidently cook and serve up a tasty meal.
3. Christmas Decoration What is Christmas without all the decoration? We don’t spend a lot of time making crafts but there are a few crafts I really enjoy making. For this Christmas, we decided to make our own wreath for the door than buying it.
4. Table Setting Everyone has their own way of decorating their dining room for what is arguably one of the best meals of the year. Some people like to make an impressive statement using colourful centrepieces, candles, and more on the dining table. It certainly makes the room look more festive and gets everyone in the spirit of the season.
Do you have a go-to item on your ultimate Christmas dinner checklist? Take a photo of your version, send us an email, tag us on Instagram, tweet us, anything. We love to see you trying out our recipe!
This technique has been on my to-try list for ages. I wish I had a good reason for putting it off so long, but we’re making up for a lost time. We may or may not have enjoyed three fish prepared this way in the past week alone. It is incredibly easy to do, and in my experience, turns out perfectly every time.
If you happen to have a nice oven-proof serving platter available, I would encourage you to serve the whole rack of lamb tableside straight from the oven. It’s fun to watch the crust being cracked open, exposing the perfectly cooked lamb. Word of warning though: Have a spare plate available for the pieces of the salt crust as you remove them or you’ll have a mess on your hands.
Before you start to worry about if the lamb will turn out too salty, I can assure you that it does not. In order to ensure that your lamb is perfectly seasoned without tasting too salty, there are a few things you need to be sure to do correctly:
Use Kosher Salt. If you absolutely cannot find Kosher salt, you can use Sea Salt, but it must be coarse ground. Do not use table salt. I cannot stress that enough. You will ruin your fish. No. Table. Salt. Ever.
Be sure to bake the lamb long enough, and not spread your salt mixture too thick. You want the salt crust to be a deep, golden brown color, being careful not to allow the crust to scorch. You need the egg white to cook through and not still be liquid on the inside at the end of the baking time. The trick is to have the egg white/salt mixture covering the lamb completely on all sides so that it seals in the moisture and allows the lamb to steam inside of the crust. You also don’t want to spread it on so thick that it doesn’t cook through. If it hasn’t cooked through completely, the remaining uncooked egg white/salt mixture could cause the lamb to taste too salty. I usually try to spread it 1/2-3/4 inches thick, but not more than that if possible.
We then plate it with the mint jelly we brought during our Melbourne trip. This mint jelly taste perfectly with this meet.
Ingredients |
free-range spiced racks of lamb
2 T olive oil
1 kg fine salt
500 g coarse salt
3 egg whites
20 g thyme, chopped
Method |
Sear the Woolworths free-range spiced racks of lamb in a hot pan in olive oil for 3 minutes on each side, or until golden brown.
Mix the fine salt and coarse salt with egg whites and chopped rosemary. Place ⅓ of the salt mixture in the bottom of a roasting tray into which both racks of lamb will fit snugly. Top with the racks of lamb and pat the remaining salt mixture onto the lamb to form a crust. Bake for 25–35 minutes. Test with a meat thermometer – the internal temperature should be 135°C – or remove part of the salt crust and cut into the meat to see if it is cooked to your liking. Set aside to rest for 5 minutes before wiping or brushing off the salt.
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So, it’s always a pleasant surprise when I find some new material or media I’ve never seen before, and to think of all kinds of cool stuff to do with it. This holiday season, it was the papier-mache cone.
So, I was inspired bysome little porcelain trees from West Elm, which are now…sold out! (And were…pricey!) No matter, we’re gonna make out own by the dozens, for less than $1.00 a piece.
Begin by chucking two-three small bits into your drill, and start making holes in a random pattern. We chose to make mine a little more dense and the bottom, and let them thin out towards the top. As you see in the photo, drilling into paper doesn’t always leave a smooth hole, but it can be smoothed out with sandpaper.
If you happen to have a rounded bit, you smooth out the holes while maintaining the circular shape. If not, use a pencil or small dowel rod with the sandpaper to make everything smooth.
We painted our tree 2 coat of glossy silver paint and a coat of sparkling silver paint. Make sure you let them dry totally in between each coat. (It is like painting your nails, you doesn’t want to waste your time.)
Materials |
Papier-mache cones, available in the doll making section of the craft store
Electric drill and assorted drill bits
Fine-grit sandpaper
Gloss silver paint
Gliter silver paint
Paint brush
Method |
Begin by chucking two-three small bits into your drill, and start making holes in a random pattern. We chose to make mine a little more dense and the bottom, and let them thin out towards the top. As you see in the photo, drilling into paper doesn’t always leave a smooth hole, but it can be smoothed out with sandpaper.
If you happen to have a rounded bit, you smooth out the holes while maintaining the circular shape. If not, use a pencil or small dowel rod with the sandpaper to make everything smooth.
We painted our tree 2 coat of glossy silver paint and a coat of sparkling silver paint. Make sure you let them dry totally in between each coat.
That’s it. You can make a whole whimsical forest of these guys is not much more time and for around a dollar a piece. For an extra punch, use a few LED tea lights to make ’em glow with holiday cheer!
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There is more to life than simply increasing its speed. Sometime we need to stop and thing what do we want in our life. Rather then forcing ourselves to achieve we achieve our dream by embracing every moment of the time
Everything we’ve ever tried from Bon Appetit — every recipe, every cooking tip — is flawless. And we’re not just saying that. If you find yourself banging your head against a wall, searching for that one perfect recipe to impress even the snobbiest critics, you cannot go wrong with Bon Appetit.
Smoked salmon with cream cheese is certainly not revolutionary, but they have taken all of my favorite parts of a traditional Sunday bagel brunch (which is a very big deal in our family) and pulled it together in, dare I say, an extremely elegant way. We use a sliced smoked salmon from IKEA, but you could certainly sub this out with any canned smoked salmon flakes that you can find locally. Don’t skimp on the red onion and radishes, though! You need that sharp bite to contrast all the creaminess.
This is exactly the type of food I crave, and I know I’ll be making it again and again and again.
Line a 16oz ramekin with plastic wrap, pressing it along the bottom and up the sides. Pulse cream cheese and, lemon zest in a food processor until well combined and creamy.
Press a third of smoked salmon spread into an even layer across the bottom of mold. Spread half of cream cheese mixture evenly over salmon, smoothing surface with a rubber spatula.
Toss radishes and onion in a small bowl to combine, then scatter over cream cheese mixture and press down lightly into mixture. Top with half of remaining salmon spread, making an even layer, then scatter radish over. Spread the next layer cream cheese mixture over red onion and finish with a layer of the remaining salmon. Repeat it again then cover dip with plastic wrap and chill at least 1 hour to let dip set and flavors mold.
Uncover dip and carefully invert onto a plate. Remove ring mold, then carefully peel away plastic wrap. Top with chives. Serve with bagel chips for spreading over.
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After two weeks living in Japan, enjoying the pre-winter. I’m in love with the country that blends between the traditional and unique culture. It tells wonderful stories through a man-heart. While their Winter Christmas Illumination has been the best experience yet. Hence, I will stop that for a moment and share our tropical version of Christmas in town.
Just the week that I returned, my best friend invited me along to Christmas Wonderland at Garden by the Bay. It was an enchanting night despite the humid weather we had in Singapore. I enjoyed surrounded by the sparklers and it just allows myself to feel for a moment I’m in a cold country.
While Christmas is getting closes and closes, we have lesser time to prepare our Christmas. Thus the key to it is keeping everything simple.
1. Choose only 2 to 3 colors for your Christmas Since we will be having a Christmas tree, green will be our primary color. I also love to complicate it with color like brown and grey.
2. Using clear glass in your decoration As we need to keep the color minimum, using material like the clear glass will bring another texture to your Christmas. As it is a cheat code of transparent color.
3. Woven socks/ throw over To make the Christmas simple and cosy at the same time, add some woven socks and throw over to your house. It will instantly warm up your heart.
During my secondary school, one of mine teacher told me that I always need to work harder in my studies. The reason why I could pass my testes is just that I have all the little luck in me.
When I grow up I start to believe that all my successes came only from the luck I have. As there isn’t anything best about me.
However, when I am older I told myself, the luck I have is mine own invention, my masterpiece; the crowning achievement of my career. Like liquid luck it is a bottled good fortune. Brewed correctly the drinker of this potion will be lucky in all their endeavors.
Brazil is famous for its pão de queijo–cheese rolls with soft chewy centers. These traditional snacks and breakfast treat come from the state of Minas Gerias in southeastern Brazil. Although pão de queijo didn’t become popular until the 1950s, they are said to have been around since the 18th century; the original version, however, did not include cheese or milk as those ingredients weren’t available at that time.
Pão de queijo is made with cassava flour (tapioca flour), the ground root of the manioc plant. Like many other Brazilian foods, this cheese bread originated with African slaves, who would first soak and peel the cassava root before making the bread.
Pão de queijo smell wonderful when they are been deep-fried, and plump up into perfectly round balls. This recipe calls for regular farmer’s cheese but if you can find the Brazilian cheese queijo minas in your local Brazilian market, your pão de queijo will be even more authentic. Otherwise, any firm, fresh cow’s milk cheese will work well in this recipe.
The only weird ingredient is tapioca flour. Bob’s Red Mill makes it, and you can find it at Whole Foods. Tapioca flour is gluten-free, so this cheese bread is great for gluten-free eaters.
Method | Mix milk, salt, vegetable oil, and butter in a pot, and bring to a boil. As soon as it boils, remove from heat. Stir tapioca flour into the milk and butter mixture. Stir in the eggs and the cheese, and mix well. Let mixture cool for 15 to 30 minutes so that it will be easier to handle. (You can chill it in the refrigerator for 15 minutes or so).
With floured (tapioca flour) hands, shape the dough into golf ball-size balls and place them on a baking sheet. Deep-fried the rolls for 5 to 8 minutes, until they are puffed up and golden. They will rise slowly and puff up mostly in the last 5 or 10 minutes.
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Galettes are the alternative to pie when, you know, you don’t feel like making an actual pie. The easiest addition to pie goals. Have you ever made one before?
They’re friendly, approachable, and my favorite: low maintenance. Basically a free-form pie where any possible mistakes are comforted in the fact that you can’t mess this up. If you know how to fold dough over filling, you know how to make a galette. The best part is that you’ll receive heart-eyed reactions anytime you serve an elaborate-looking galette, as if you slaved away for hours on end to make something so beautiful and delicious.
A flaky dough made from simple ingredients like flour, butter, and ice cold water is where it all begins. Make sure you chill the galette crust before rolling it out and filling it. When you roll out galette dough, don’t be a perfectionist. Oh how I love that thought! Whatever shape the dough rolls out to be, leave it. If it’s not a perfect circle, who cares. The galette will still work its tasty magic.
You can make the galette crust ahead of time. If you completely have your life together, you could even make this galette crust TODAY, freeze it, then have salted caramel apple galette for dessert *in a snap* on Christmas day.
One thing to keep in mind– and We’ve mentioned this about galettes before– is that unlike pies where you can pile the fillings super high, galette’s don’t really like it when there’s too much filling. The crust will become mushy and no amount of oven time could save it. Plus, you won’t have enough dough to fill over an over-filled galette! So here’s a tip: keep the filling flat and compact, while leaving a 2-3 inch border so you can fold the edges over. Just like this:
Brush the top of the crust with a little egg-wash to achieve that shiny golden brown crust, then top the whole thing casted sugar. And now it is time to bake them!
Ingredients |
1 1/2 cups of all-purpose flour, plus more for work surface
1/4 cup of granulated sugar
1/4 tsp of salt
1/2 cup of cold unsalted butter, cubed
1/4 cup of ice cold water
2 – 3 large apples, peeled and sliced into 1/4 inch slices
1/4 cup (50g) packed light or dark brown sugar
1 and 1/2 Tablespoons (12g) all-purpose flour
egg wash: 1 large egg beaten
optional: 1/3 cup of casted sugar
Method |
Make the crust: Whisk the flour, sugar, and salt together in a medium bowl. Using a couple of forks, cut in the butter until the mixture resembles coarse, pea-sized crumbs. (However, sometime I would love to use the tip of my finger.) Add the water and stir until the flour is moistened. Add 1 more Tablespoon of water if the dough seems dry. Gently knead the dough a few times on a lightly floured work surface until it all comes together. Shape the dough into a ball and flatten it into a thick disk. Wrap it in plastic wrap and refrigerate it for at least 1 hour and up to 3 days (or freeze up to 3 months).
As the dough chills, prepare the filling: Mix the apples, brown sugar, and flour, together in a large bowl. Cover tightly and let sit until the dough is ready. I usually cover it and keep in the refrigerator during this time.
Preheat oven to 425°F (190°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
On a lightly floured work surface, roll the dough into a 12-inch by 9-inch rectangle (or any shape, really!). Trim the rim of the circle to make a clean cut if desired. Transfer dough to the prepared baking sheet.
Arrange the apples (not the juices) into the center of the dough, leaving a 2-3 inch border all around. Gently fold the edges of the dough over the apples, overlapping the dough as necessary. Press gently to seal the edges. Brush the crust edges with egg wash and sprinkle the whole thing sugar.
Bake until the filling is bubbly and the crust is golden brown, about 35-38 minutes. Allow to cool on the baking sheet for 10 minutes before slicing and serving.
The galette crust, both flaky and buttery, is the quintessential home to the warm and tender apple slices. Which are, by the way, swimming in brown-sugared, cinnamon-spiced, salted caramel enrobed goodness. Is this easy Fall dessert enjoyment or what?!
It’s also really good the next morning for breakfast… the ice cream too. Take a photo of your version, send us an email, tag us on Instagram, tweet us, anything. We love to see you trying out our recipe!
We are now entering the month of December which is the month of Christmas. Christmas is one of my favourite holiday of all year as I am going celebrate a month of it.
Well Christmas can be overwhelming, thus let’s us keep it simple and focus only the important elements. With all of the busyness this time of year, it’s easy to have activities planned for almost every night and never actually be home with your family.
Thus adding bits of elements to some corner of the house can spice up your holiday. Such as adding simple garland or stars to your house.
I have just re-watched Harry Potter and the Philosopher’s Stone last week, and it is still my favorite among all the film. As it is still less evil compared to the rest of the film, where most of them is still about love and friendship.
My favorite part in the movie is when Dumbledore told Harry “Your mother died to save you. If there is one thing Voldemort cannot understand, it is love. He didn’t realize that love as powerful as your mother’s for you leaves its own mark. Not a scar, no visible sign…to have been loved so deeply, even though the person who loved us is gone, will give us some protection forever. It is in your very skin.”
Bon Appetit featured three “cheese balls” back in October and from the moment that we saw them, we knew we would try at least one of them. They all looked appealing, but when we saw “Green Goddess” our decision was made.
We were tired of the same ‘ole cheese platter…wait, I’m never tired of a cheese platter, rather, we were wanting to round out a cheese platter display when we came across this winning recipe moments before Thanksgiving. We all gave thanks for each other and for cheese and, because this pistachio-crusted spread was a smash hit, you can make it for Christmas. Either your family will be gracious or starving, but this appetizer nod to the Seventies disappeared as fast as shag haircuts.
It’s easy because you pulse the ingredients together in one machine and the do-ahead potential means having time watching my favourite drama.
The ingredients should be at room temperature and you’ll need to refrigerate the cheese for at least three hours after mixing, so plan preparation ahead of time. It’s the perfect do-ahead appetizer, leaving just the nut coating until game-time. Using just a food processor for combining, you save the time of chopping watercress and herbs and for clean-up.
Ingredients |
4 ounces cream cheese, room temperature
4 ounces goat cheese, room temperature
2 tablespoons unsalted butter, room temperature
1/2 cup mixed tender herb leaves (such as mint, parsley, tarragon and/or cilantro)
2 tablespoons chopped fresh chives
Kosher salt
¾ cup pistachios, toasted, chopped
Crackers (for serving)
Method |
Process cream cheese, goat cheese, and butter in a food processor until smooth. Pulse in herbs, and chives; season with salt. Scrape mixture into a small plastic wrap–lined bowl; gather plastic around cheese, using your hands to shape into a ball. Chill until firm, 3–12 hours.
Just before serving, unwrap cheese ball and roll in pistachios. Serve with crackers.
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Been a week since we came back from our trip from Japan. However, it is still holiday for us as Christmas is just around the corner. The older we get and the less we care about presents, the more we care about holidays that revolve around big feasts and merriment and being cozy and autumnal.
One of the things we love to do during the Christmas is bread making. Inspired by mynameisyeah’sOrange Juice Challah we modify her recipe and make our very own Plain Challah. This Challah is a braided bread with your favorite seeds or nuts. It might seem hard to make at the beginning but it got better after a few tries.
Sorry for the shaky-ness, we need to invest in a tripod real soon.
It would be equally at home as a turkey sandwich or as a sweet french toast, it’s a versatile little loaf! We’ve made twelve mini loaves here, but you can totally make fewer larger loaves, just increase the baking time.
Ingredients |
2 1/4 tsp of active dry yeast
2 cups of warm water
6 cups of all-purpose flour, plus more for dusting
1/4 cup of sugar
1 1/2 tsp of kosher salt
2/3 cup of flavorless oil, such as canola or vegetable oil
2 large eggs
egg wash: 1 large egg beaten with 1 tbsp of water
sesame seeds/ sunflower seeds, for sprinkling
Method |
In a medium bowl, combine the yeast, and warm water. Let it sit for about 5 minutes, until slightly foamy. meanwhile, in a large bowl or the bowl of stand mixer, combine the flour, sugar and salt. in a medium bowl, whisk together oil and 2 eggs.
Add yeast mixture and egg mixture to the flour mixture; stir to combine. knead, either by hand on a floured surface or with a dough hook on medium speed for 7 to 10 minutes, adding more flour as necessary (but resist any urge to add too much!), until you have a smooth and slightly sticky dough.
Transfer dough to a large oiled bowl. cover with plastic wrap and let stand at room temperature until doubled in size, about 2 hours. (alternatively, chill dough in refrigerator overnight, then let stand at room temperature for 1 hour before shaping.)
divide dough into 8 pieces. divide each into 4 logs and shape according to the gif above (alternatively you can make mini swirls or mini 3-strand braids or even just blobs!). place on 2 baking sheets lined with parchment paper, spacing evenly apart, cover loosely, and let rise 30 minutes.
Preheat oven to 375ºf. in a small bowl, whisk together the remaining egg and 1 tablespoon water. brush rolls with egg wash and sprinkle with sesame seeds. bake until they are golden and have an internal temperature of 190ºf; begin checking for doneness at 18 minutes. transfer to a wire wrack to cool slightly and enjoy.
Challah is best eaten within 24 hours, after that it’s ok if you toast it or use it for french toast. it also freezes well!
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Embrace your tree’s arboreal beauty with ultra-minimalist decor that lets the pine speak for itself. This sky-high tree is decorated with simple twinkling lights for a subdued spirit without all the glam.
When you’re big on holidays but short on space, a tiny tree is a perfect solution. The quirky shape of this miniature pine is accented with spaced out ornaments, including simple white candles, heart-shaped cookies, and grassy green balls.
Our favorite will be a plain wreath on the door, welcoming our guest when they reach our house. While most of our doors and walls are white, this plain jane Christmas is the best solution for us.
With the recent movie Fantastic Beast, I went back watching the previous Harry Potter series. I was wondering why not end the year with some Harry Potter painting?
I am a proud Gryffindors. Gryffindors perceive magic as a weapon. Gryffindors tend to excel in aggressive forms of magic, like offensive and defensive spells, and they are good at dueling. But a true Gryffindor knows that the power is a responsibility, and so they must always use their powers to stand up for what’s right. They are the sword of the righteous, which makes them as good at Defense Against the Dark Arts as they are at combat magic.
You can do you test here and share with me which house are you.
One of our favorite activities is making s’mores around a campfire on the beach. While it is a little cold for a trip down to the beach thus with today’s recipe, you can enjoy s’mores all year round. This may be a little bit different version than you make around the campfire but it is just as delicious!
The first step is to form your graham cracker tart shell. I used an aluminum cupcake holder, I put 1 1/2 Tbsp of the graham cracker mixture in each cupcake holder and then used the handy-dandy little roller to form the tart shell. You could absolutely do it with your fingers but this little tool is so much easier and faster. Isn’t it awesome!
After your tart shells are formed and baked for five minutes you fill them with your chocolate mixture and then bake again. Use a sharp knife to gently remove them from the muffin tin and allow them to cool on a cooling rack.
Place the tarts on a baking sheet and then place half of a large marshmallow on top of each tart. Here comes my favorite part, put them under the broiler until the top of the marshmallow is golden brown. Watch them closely so they don’t burn. (This is the first time we use the broiler function in our oven.)
I think these cute little mini s’mores tarts are best eaten warm but truth be told they are pretty yummy after they have totally cooled too. Now, the only thing left to do is enjoy. You can pop the whole thing in your mouth at one time, they are that small or make the yumminess last a little longer and enjoy it in a couple of bites.
Ingredients|
1/3 cup of butter
3/4 cup of sugar (1/2 cup for the filling, 1/3 cup for the tart shell)
1 1/4 cup of finely crushed graham cracker crumbs 18 squares
1/2 C sugar
1 egg
1/3 C flour
1/4 C unsweeteened cocoa powder
1/4 C butter melted
10 large marshmallows halved
Method |
Preheat oven to 325 degrees F.
For the tart shell; melt the butter and add in the sugar. Stir in graham cracker crumbs. Press crumbs into bottom and sides of the cupcake holder (approx. 1 1/2 Tbsp crumbs per tin). Bake for 5 minutes. Cool in the pan on a wire rack.
For the filling; combine sugar and egg. Beat on medium for 2 minutes or until thick and pale yellow. Whisk together flour and cocoa. Add into the egg mixture and beat until smooth. Add in melted butter. Spoon filling into tarts.
Bake 15-20 minutes or until set and slightly puffed. Cool on a wire rack for 5 minutes and then gently remove tarts from the holder. Cool Completely.
Cut marshmallows in half. Place half of a marshmallow cut side down on top of each tart. Broil for 30 seconds or until marshmallows are puffed and lightly toasted on top. Now you can enjoy them!
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Last week we have purchased some royal blue potato for the dish Rosemary Honey Roasted Chicken and there are still a few of them left. Inspired by the movie Ratatouille we decided to make a hearty winter potato ratatouille with sour cream.
This recipe is so simple that you can cook it under 30 minutes. Moreover, this will be the perfect recipe for a quick snack during the cold weather. It is also a perfect dish for you Christmas dinner, as you doesn’t need to do too much.
Start by slicing the potato into thin slices.We season it with lots of chop garlic and garlic oil. This garlic oil has been our recent favorite, we have been using in most of our dishes. Layer your potato in your dish.Then top it with the garlic seasoning that you have made. We really put lots of garlic for this dish, and the results really amazed us.Baked it for 20 minutes at 200C, serve it with a big spoonful of sour cream and garnish it with chopped spring onion and you are good to go.Ttadada!
Ingredients |
4 big royal blue potato
6 cloves of garlic, chopped
4 tbsp of garlic oil
2 tbsp of sour cream
spring onion for garnish
Method |
Start by slicing the potato into thin slices. In a bowl mix the chopped garlic and garlic oil. Layer your potato in your dish. Then top it with the garlic seasoning that you have made. Baked it for 20 minutes at 200C, serve it with a big spoonful of sour cream and garnish it with chopped spring onion.
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You hop out of bed with a big grin, walk to the kitchen counter and pour yourself a warm glass of milk to go with a plate of cookies. Are you wondering why it’s acceptable to gorge on cookies for breakfast? The answer stands behind you, draped in fairy lights, tall and green, your magnificent Christmas tree.
Christmas is on its way and it’s your time to play Santa to your circle of friends. If you have trouble deciding what to get your friends on the nice list, well we might have a little magic product. It’s a pair of socks! As it is cute, practical and at the same time keep you warm. Thus, I am going to head down to get some sock for me and my friends now!
This delicious Homemade Ravioli recipe is easier than you might think, and so much tastier than any pasta you can buy in a store. Plus you don’t even need a pasta maker!
Have you ever made homemade pasta? It’s nothing like store-bought pasta. I’m really not a fan of that dried up stuff you need to smother in the sauce to eat. Sure it can be a good vehicle for getting more sauce into your mouth, but on its own, it’s rather gross. Homemade pasta is a whole other story.
This time we have tried to make the ravioli, unlike the last time we make homemade linguine this time was a total success.
And speaking of friends, this whole process is a lot more fun if you do it with a company. Helping each other out, and making mistakes together, makes it a less burdensome process. And making mistakes is fine; your first batch will not be perfect. With his ravioli dough, the right fillings, and some insider tips and techniques, you’ll be speaking ravioli in no time.
The secret to remarkable ravioli dough is stretch. You need a forgiving dough to pull over your fillings, one that will bend and expand without cracking or ripping.
Thickness is another huge factor here. If you ravioli dough is too thick, the corners (where the two layers of dough come together) will be much thicker than the rest of the ravioli. This leaves you with undercooked dough, which will give you an unpleasantly chewy and crunchy texture. The solution? Make sure your dough is thin. Whether you’re rolling by hand or using a pasta machine, you want to be able to see the shadow of your hand move behind the dough when you hold it up to the light. Spending the extra couple of minutes is totally worth it.
Not all pasta dough can be ravioli dough, but this ravioli dough is great for basically any pasta. The secret is the use of both egg and oil in the dough, which allow for a bit more flexibility than a traditional egg and wheat pasta dough. It’s the ultimate ravioli dough and your best friend through this cooking process.
As important as the dough the filling have much to consider too. There are a few rules of thumb to keep in mind when it comes to making ravioli.
The dough is just as important as the filling: Most store-bought ravioli suffer from thick, gummy skins that lack the tender, translucent elasticity of their handmade brethren.
Avoid watery fillings: Fillings that have too much cream, butter, oil, or stock come out watery and loose, and can make your dough too sticky to handle.
Make your filling flavorful and use lots of it: Creating your own delicious filling is one of the main advantages to making it from scratch—your filling should taste good enough to eat on its own with a spoon. And once you have that perfect filling, don’t hold back! You want to the dough to be stuffed until it’s stretched pretty tight for the right balance of filling to pasta.
Watch out for air bubbles, but also accept that a little air is inevitable:Be sure to press out as much air as you can, regardless of the method you’re using. But also know that, especially early on, you’ll probably wind up with some bubbles. And guess what? Your ravioli will survive.
Ingredients|
3 large eggs, beaten to blend
2 cups all-purpose flour
1 tablespoon olive oil
1 teaspoon kosher salt
Method |
Mix eggs, flour, oil, and salt in the bowl of a stand mixer with your hands until a shaggy dough forms. Knead with dough hook until dough is smooth and elastic, about 10 minutes. Cover dough with plastic wrap and let rest at least 30 minutes. Cut and roll as desired.
Do Ahead: Dough can be made 1 day ahead; tightly wrap and chill.
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For this year Christmas, we decided to challenge us in making something new. We woke up bright and early and got the dough ready for these Chocolate Swirl Buns. We left it to rise, sat down with my coffee; and things began spiraling south, soon after.
On any given day, if something such had happened, I would’ve been the first to abandon a project and settle with chilling instead. At one point, we thought, ‘Forget it; we’re just going to dump the dough!’ But then we thought, ‘Sure, someone has gotten to us and we’re hurt.
But it’s up to me to do that little something for myself that brings me joy. So we went ahead and baked these glorious buns and created food photography that we consider to be some of our best work.
with a little twist and turn you now have your little chocolate swirl bun.
For the chocolate filling, we combine 130g of dark chocolate, 120g of unsalted butter, 50g of caster sugar, 2 tbsp of cocoa powder and lastly 1/2 tsp of ground cinnamon in a bowl. Using the double boiler method, we melted it and leave it aside to cool.
These Chocolate Swirl Buns are a treat, both for the eyes and the palate! With a glossy, crackling ‘crust’ which leads into a soft, cloud-like interior and ribbons of dark, lush chocolate oozing, they are everything you want in a baked goody!
The notes of cinnamon are reminiscent of the much-loved classic, the cinnamon role; while also lending a certain oomph to the flavour profile. And that granulated sugar in the filling is all the crackle and crunch you need to fall deeply in love with these baked masterpieces!
Ingredients |
2 3/4 cups of all purpose flour
1/4 cup of milk powder
1 tsp of salt
4 tbsp of caster sugar
1 tbsp of instant yeast
1/4 cup of milk, lukewarm
Eggs – 3, lightly beaten + 1, for the egg wash
90g of unsalted butter, cubed at room temperature
Method |
In a bowl, mix the sugar, lukewarm milk and instant yeast and set aside for 5 minutes. In a large bowl, whisk flour, milk powder and salt. Add in the yeast mixture and three lightly beaten eggs. Knead the dough until well incorporated.
Add in the butter and knead for about 5 minutes, until the dough is smooth, leaves the sides and comes together. The dough will be a bit sticky. Grease a large bowl with vegetable oil/non-stick spray and place the dough in it. Cover with a clean kitchen towel and let it rise for 2 hours.
Punch down the dough lightly and turn it out onto a generously floured surface. Roll it out into a 9-inch by 12-inch rectangle. Cut the dough into 12 equal portions.
On a floured surface, roll each portion out into a 4-inch by the 7-inch rectangle or until the dough is 1/2 cm thick, with the shorter edge facing you. Add about a little over a tablespoon of filling and spread it towards the sides, leaving about a centimeter around the edge. Begin rolling the dough from the side closest to you. Make sure the dough is tucked in a tight roll. Chill the rolled pastries for 10 minutes in the freezer.
Remove the rolled logs from the freezer and leave them out on the counter for 15 minutes. Using a sharp knife, cut along the middle of the log, lengthwise, to get a cross-section that reveals the ribbons of chocolate. Pinch together both the sides at one end and twist them carefully to achieve a loose rope braid.
Starting with the right edge of the rope braid, roll inwards and tuck the left edge tightly under the bun. You can use a little water as ‘glue’ to secure the roll. Place the buns on a parchment-lined baking sheet and cover with a clean kitchen towel. Let them rise for 45 minutes.
Preheat the oven to 190 °C/ 375 °F. Beat an egg and using a pastry brush, lightly brush the buns with egg wash. Bake for 12-14 minutes, or until the buns are fluffy and the tops are nice and golden. Remove immediately once done, and place on a wire rack to cool. When they are cool enough to bite into, dig in!
They are worth the work and the wait, I promise you. They are also super addictive. And perfect to have at your weekend brunches and afternoon teas! So, this coming weekend, clear your schedules and get baking; your tummy, and those of your loved ones, will thank you!
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