Wednesday, September 24, 2014

Dreaded Cough

I've been coughing for coming 2 months. Since 30 July, when I was back from Bangkok. I saw the doctor twice - early August and late August, before my trip to Hong Kong in 6 September.

The whole month of August was nursing my dry cough. But to no avail. There are so many things I have to avoid. The western doctors said, no sour, spicy, chocolate, citrus, vinegar, tomatoes, alcohol etc.

I seek help from a Chinese doctor after I got back from my HK trip. She added these few items to the banned list - coffee / tea, radish, chicken, eggs, fruits.

It is like asking me to be a nun or something. These 2 months of cough shit has made me lost some weight too. I'm 47-ish! OMG. Like a finally after 7 years!

Last Saturday I decided to visit the Doctor which I had a phobia from since young - Nam Seng @ Beauty World. He was the one whom found out I had a cyst / tumour when I was 7. I remember heading straight to the hospital after seeing him. So it's not a good memory - see?

And I don't like the queues at Nam Seng. Waited for a bloody long time to be seen. But Dr Koh is super chop chop. I guess its the medication dispensing that has a slower process. He said I have allergy rhinitis and an infection. And sleeping in silk and feathers will only prevent me from healing completely. Tell me about it, I have a dog too - but of course we don't sleep together in the same room.

He gave me 6 types of drugs! My hand shook after consuming them. Dr Koh said if my condition hasn't improved within 3 days, I had to go back to get my bloodwork and xray done. He suspected it may be mycoplasma bacteria.

My subconsciousness tells me that my condition has indeed improved. So I shall just ignore the fact that I need any bloodwork or xray done. For now.

I wanna get well soon! I'm a 不辣不欢 eater.

Monday, September 22, 2014

Kulai 客家菜板 Hakka Cai Ban

This is one of my favourite food in the Hakka cuisine!

客家菜板, also known as Hakka Cai Ban. It goes really well with sweet dark soya sauce!

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Our family top 2 favourites; 蒜味菜板, 韭菜菜板

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My personal favourite is the below! 韭菜菜板!

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I had 7 today - breakfast and lunch. And trust me, if I am not on a diet, I can finish at least 15. Haha.

The difference in 韭菜 and 蒜味 should be chives versus chinese leek. I think. Everything else is the same, the bits of tofu, dried shrimps, garlic etc.

Dad got it from Kulai. I didn't ask him for exact address, but I believe this is the one - Kelapa Sawit, Malaysia. And I believe this is the place - he got his supply of 菜板 whenever he goes into Kulai.

Radio DJ Personality - 100.3 DJ: 黄文鸿, said to be my long distance relative (something along the line), mentioned on his facebook too about 客家菜板. So I believe I have gotten the place right.

So how is he a long distance relative? My grandpa couldn't explain in coherent Mandarin, and neither could I understand Hakka. So till date I have no idea how is the radio DJ related to me. But well, long distance yeah. And oh yeah, I was supposed to have the surname Huang - yeah, Claris Huang. But I also till date have no 100% idea why it was changed to Liew.

The gist of the story was we were all illegal immigrants, thus no one follow my grandpa's actual Chinese surname - Huang.

I love hakka food! And what they said about Hakka women? All are beauties. I totally concur. Haha!

Sunday, September 14, 2014

New Life?

The thought of leading my own life is so appealing now. It's been awhile since I have been thinking about this.

Should I take the plunge?

Saturday, September 13, 2014

Love the Gore

I love gore movies. Sick to the core, nauseating, psycho shit films. I've been tracking some of these shows, and trying my best to find them since some of them are back dated before I was born.

Girls usually wince when they watch such shows. Some don't even bother to try. I didn't flinch at all. The dark side of me I guess.

Here's a link:

I'm too manly I guess.

Wednesday, September 10, 2014

Hong Kong Love

Good food eaten, wine drunk, long hidden shopping instinct dug up, friendships forged stronger, relationships deepened, laughter shed, amused evilly, & my initial theory prevails (ok that is very evil and mean of me, but whatever).

But I still love Hong Kong for whatever it is. The people, the food, the atmosphere, the security, the shopping (I bought many Japan and Korean labels), and the hospitality I get from my HK friends.

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Tuesday, August 26, 2014

Baked Salmon in Garlic & Mayonnaise

We seldom eat fish at home. Not only because my culinary skills in the area of seafood is very private limited, but they are slightly more expensive than meat, so we only have seafood once in a blue moon. But well they are packed with good nutrients! *shrugs*

So last Sunday was that blue moon. I made salmon.

Baked Salmon with Garlic & Mayonnaise, served with sauteed asparagus, cherry tomatoes and baked potato.

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Here's my recipe.

Serves 2 pax.

200 grams of salmon steak x 2
Russet potatoes x 2

2 cloves of garlic
Handful of cherry tomatoes
Olive oil

4 cloves of garlic
2 tbsp of japanese mayonnaise
1/2 tsp of olive oil

1. Pre heat oven at 200 degrees Celsius.
2. Wash and scrub the skin of the potato with a brush. Poke potato all over with fork. This is to allow it to breathe in the oven. Other recipes said if you don't do this, the potato will 'explode' inside your oven.
3. Apply olive oil all over the potato skin.
4. Rub salt and pepper all over the skin.
5. Place on baking dish and into the 2nd level of the oven.
6. Set timer to 45 minutes.

7. Wash the salmon, and pat dry with kitchen towel.
8. Rub salt and pepper all over the fish
9. Apply olive oil on the salmon skin (if you are using cod fish, there is no need for this)
10. Place salmon on the baking dish, skin side down.
11. Chop / blend garlic, add mayonnaise, olive oil, pinch of salt and pepper.
12. Spread blended garlic mayonnaise on the flesh side.

13. Oven timer goes off, place salmon into the oven at 4th level (lowest)
14. Set timer for another 15 minutes.

15. Meanwhile, heat saucepan to medium / high heat. Drizzle olive oil.
16. Stir fry asparagus and garlic.
17. Shake occasionally.
18. Cook for 10 minutes.
19. Throw in cherry tomatoes, shake occasionally.
20. Cook for another 3 minutes, or until skin of tomatoes have wrinkled.

Quite yummy. I thought I went a little overboard with the salt in my sauce. Must take note of that. If not, everything was perfect. The fish is well cooked, and my potatoes too.

Monday, August 25, 2014

Boon Tong Kee & Salted Caramel

We went to Balestier Boon Tong Kee two Sundays ago. Didn't have time to blog about this.

The chicken rice was great yum, but Le Husband thought it was just very 'normal' and the pricing was exorbitant. I was so famished and excited with my food I ate without snapping any photos. Lol.

We waited for 20 minutes to get seated. It was already mad crowded at 6.15pm - and I thought Singaporeans only eat at 8pm. Pffft.

One portion was about 5 bucks. I am a meat eater, less of a rice person, so I ordered 2 portions of meat for myself only, and he ordered 1 portion of breast for himself (I still cannot appreciate BREASTS). The service staff raised her eyebrow when I said I wanted 2 portions myself. And we topped it off with a Four Heavenly King vegetable 四大天王. It's yummy stir fried sambal lotus roots, chinese leeks and snow peas with kacang.

Le Husband had a sudden craving for desserts. He decided to bring me to Salted Caramel! Thanks to Mr Google for suggesting that. I was telling him how H praises the waffles over in Salted Caramel!

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This one I managed to snap a picture! Love them waffles! Of course, what's waffles without yummilicious ice-cream?!

Boon Tong Kee @ Balestier

401 Balestier Rd
Singapore 329803

Operating Hours:
11:00 am – 5:00 pm, 5:30 pm – 5:30 am

Salted Caramel

246F Upper Thomson Road
Singapore 574370

Operating Hours:
Sun - Thu : 1200-2300
Eve of PH, Fri & Sat : 1200 - 0200

Sunday, August 24, 2014

Further Studies

I kinda miss school. Sudden desire to pursue my MBA. But the price tag doesn't seem attractive. The tenure as well.


Thursday, August 21, 2014

How Tiny We Are

I don't wanna sound deep and dark.

But I realise this year there have been many tragedies happening around lately. Well you can say this is the result of globalisation, where social media is rampantly updating us on the daily happenings. But is that a case of on-time updates, or a case of maybe the end is near?

1. Ebola in West Africa
2. Bangkok protests
3. Vietnam protests
4. Missing Flight MH370
5. Downing of Flight MH17
6. Capsize of Korean ferry MV Sewol
7. Chaos in Russia and Ukraine
8. Chaos in Iraq by ISIS
9. Chaos in Gaza
10. Air Algerie Flight AH5017 down
11. Crash of TransAsia Airways GE222
12. Gas explosion in Kaohsiung, Taiwan
13. Earthquakes, landslides, sink holes, tornadoes, super erratic weathers.

Hell, the list goes on. I don't know.

And yeah, recently I have been hearing the demises of people around me. Like how a friend of mine - D, his uncle passed on due to a heart attack. Guess what triggered that heart attack? The sudden loud engine noise coming from the jet fighter during NDP rehearsal.

How my 3rd aunt from Malaysia, whom mysteriously left us in April. She had high fever, and was ill for 2 weeks. And then she's gone. That really shocked my family. She's in her early 50s?

How my grandpa, whom also left this world in May. Bedridden and paralysed from his stroke; he was never the same again since that attack 4 years ago. I choose to believe he went to a better place.

How my senior dog, Token; had his first epilepsy, followed by 8 sessions of seizures there after. I was helpless, and the sight of him going through the seizure really pains me. Even though the vet / my research shows that he doesn't experience any pain during the seizure. He now has to be on medication - perpetually. Where's my once healthy little Token?

Another friend of mine - G, whom suffered internal bleeding and blood clot in her brain - thank god she is okay now. The doctor was saying how lucky she was! The 33% group whom survive without any paralysis.

Lastly, another case where a friend's dad is suffering from a rare form of cancer. All T could do now is to ensure the remaining months left of his dad, are all well spent.

Oh gosh, so dark. What I know for sure is, I realise how precious our lives are - after hearing or experiencing all these. I have learnt that I should prioritise time well for my loved ones and family. Sure, work is important, your career too. But you never know what will happen the next day. So please make sure to live the day like it's your last.

At least fulfilled, without regrets.

Heck, I don't even hate / detest my MIL anymore. But NO WAY am I living under the same roof with her. In any case Le Husband reads this.

Wednesday, August 20, 2014

Beauty Products Lelong @ Carousell


Some stuff to sell.