Monday, March 12, 2018

Derma Sheer - Sparkling Facial Treatment

Hi there! This is a long-overdue post but as I am back in Singapore, I don't cook much anymore.

So here is a post which I know is off-topic, but I just want to share with you that i will be joining a beauty pageant soon and I was recommended by a friend to try out a facial treatment.

Ever heard of Derma Sheer facial products?

I was offered a complimentary facial treatment and honestly I am amazed by the results!

Over the years I have done a lot of facial treatments, so I am not easily impressed or surprised, but this one was really different.

The treatment I got is called “sparkling treatment” and Derma Sheer water spa therapy.

What I liked about it is that no machine was involved so it's not invasive at all. There is no scrubbing, instead the active ingredient is enzymes that will digest any impurities or sebum.

You can see from the video that my face is really shiny, tight and smooth – and doesn't it look like I am wearing foundation? Actually I only have my eyebrows drawn, my lipstick on and that´s it! I feel like I am going out with make up on, but it's simply their face care products. Or perhaps some concealer below my eyes and I’m perfect! 8 hours after the treatment my face is still glowing... Simply love how my face shines and how smooth my complexion is! 

I bought a set for myself to use at home and for someone like me who is new to their system, they actually make it really easy to use. You just follow the alphabet! For a full facial treatment you just have to remember: ABCDEAbsolute cleanser, Booster toner, Cell rejuvenator, Day Care UV and finally Enlivening energiser.

As I said earlier, I am really surprised and happy with the result so I can definitely recommend you to go and try for yourself and see how improved your skin will be!

Quote promo DS68 to get a sparkling facial for just $68 (usual price at $168).

Visit their facebook page Derma Sheer for more information about their products and treatments!

Pic taken 8hrs after facial 

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Wednesday, January 24, 2018

Cornflake cookies

A pretty sweet Chinese New Year goodies to serve.. but once a year, just eat lah ...

Ingredients -

60g plain cornflakes
30g butter
3 tbsp honey

Method - 
1. In a pan, melt the butter then add the honey in and stir well.
2. Over medium heat - add the cornflakes in, mix together and off flames.
3. Then stir and ensure alll cornflakes are well coated.
4. Preheat your oven to 170 degree celsius. Scoop the cornflakes into small paper cups.
5. Into the oven for 5-6 mins. Remove and let it cool completely. It will set.

Monday, August 07, 2017

Florentine Cookies by Angela Seah Thulin

Addictive Chinese New Year snack!! In fact, it is so easy to make that you can have it anytime...

Ingredients -
100g florentine powder
110g almond flakes 
60g pumpkin seed
30g black sesame seed
120g dried cranberry

Steps -
Preheat oven to 170-190 degree celsius

1. In a big bowl, mix well all the above ingredients together.
2. Line 9 x 10 baking tray with parchment paper.
3. Pour the mixture on the baking tray. Spread it out evenly and flatten it thinly making sure all nuts are coated with florentine powder too. 
4. Bake at 170 degree celsius between 5-8 minutes or until golden brown.
5. Remove from oven, let it rest for 15 seconds and use pizza cutter to slice the cookie while it is still hot.
6. Set aside for it to cool down before storing in airtight container.

Notes -
1. Do not leave the florentine mixture/powder exposed (SG weather humidity) and it may turn lumpy and the sugar to melt.
2. Every oven temperature varies.

Wednesday, February 22, 2017

Herbal Emperor Chicken 药材皇帝鸡 by Angela Seah Thulin

Herbal Emperor Chicken 药材皇帝鸡 (using own ingredients) 

Ingredients -
3 big chicken thighs
Bei Qi 北芪 10g
Red dates 红枣 5 or more
Dang Gui 当归 5g
Yu Zhu 玉竹 15g
Gou Qi Zi 枸杞子 2 tbsp
Dang Shen 党参 2 long strips
300ml water
花雕洒 hua tiao jiu 1 tbsp
Salt and pepper - rub on thighs

These are the herbs to use

Steps -
1. Rinse all the herbs together once.
2. In a bowl, with the clean herbs and 300ml water put to steam in ready boiling water for 5 minutes.
3. Rinse and rub the chicken thighs with abit of salt and pepper.
4. In an aluminum foil, place the thighs in, the steamed herbs and the water in it. And also drizzle the hua tiao jiu on top. Wrap it up.
5. In ready boiling water - steam these for 2 hours in high heat.


Monday, February 20, 2017

Black Pepper Chicken Pasta by Angela Seah Thulin

Using the black pepper sauce recipe from a previous post, I put together this tasty chicken pasta dish! The capsicum really adds another layer of flavor on top of the black pepper.

Black Pepper Chicken Pasta (for 2 pax)

Ingredients -
200g chicken breast meat (seasoned with salt and pepper)
150g spaghetti
40g green capsicum, sliced
50g red capsicum, sliced
80g yellow onions, sliced
1 tbsp of minced garlic

Black pepper sauce - 
1 tsp salt
1 tsp ground black pepper
1 tbsp hoisin sauce
2 tbsp light soy sauce
2 tbsp worcestershire sauce
*Mix the above in a bowl with 1 tbsp of pasta water.

Steps - 
1. Boil some water, put the spaghetti in with some olive oil and salt. Boil the spaghetti until al dente (about 7-10 minutes). Keep some of the water for the black pepper sauce. Remove and set aside.
2. Heat up pan with olive oil, pan fried the breast meat until cooked. Dish up and set aside.
3. In the same pan with olive oil, saute the minced garlic, green and red capsicum and yellow onions until cooked down.
4. Add the cooked chicken breast meat back in, the cooked spaghetti and drizzle the black pepper sauce around. Toss to mix well and done!

Notes -
1. Use less spaghetti if you prefer a more saucy version.

Sunday, February 19, 2017

Stir Fried Iceberg Lettuce by Angela Seah Thulin

Ingredients -
Half to 3/4 bulb of ice berg lettuce
2 stalks of scallions, cut into 1" inch long
1.5 tbsp minced garlic
1 tsp light soy sauce
1 tsp sesame oil
1 tsp Chinese wine
3/4 tsp sugar
1/4 tsp white pepper
Salt to taste

Steps - 
1. Mix light soy sauce, sesame oil, Chinese wine, pepper and sugar in a bowl.
2. In a wok, add oil, and sauté scallions. Then add minced garlic, saute till fragrance.
3. Add lettuce in and stir fry till it cooked down (about 1 min) and add sauce in, stir fry for another minute.
4. Add some salt to taste. Done.

Saturday, February 18, 2017

Stir Fried Instant noodles by Angela Seah Thulin

A healthy version of stir-frying instant noodles without using the saltish seasoning. I am only using paprika and eggs for this dish. Of course you can add more ingredients to it. 

For 3-4 servings

Ingredients -
3 packet of instant noodles (each packet weighs 120g)
3 eggs, beaten
1/2 of a small green paprika
1/2 of a small red paprika
2 garlic, minced

Sauce -
50ml water
1 tbsp oyster sauce
2.5 tbsp mushroom sauce

Steps -
1. Blanch the instant noodles for about 1-2 minutes (once noodles are able to separate), drain and rinse under running tap water.  
2. In a wok with oil, saute the garlic and both paprika. Once cooked down, push it aside and pour the beaten eggs in. 
3. After the eggs started to set in, cut them into small pieces using your spatula. Mix the eggs and paprika together. Switch to low heat, pour back the blanched instant noodles in.
4. Drizzle the sauce around it, toss to mix well and done.

Notes -
1. I used korea brand instant noodles for this dish. They weigh 120g each packet. My sauce taste just nice for this amount of noodles. A common packet of instant noodles weighs between 79g to 85g.

Thursday, February 16, 2017

A1 Chicken Curry by Angela Seah Thulin

Ingredients -
20 chicken drumlets
3-4 small potatoes
2 cups of water
3/4 - 1 full packet of A1 curry paste
1 yellow onion
1-2 shallots
10 pcs of curry leaves
50ml Kara coconut milk 
Salt to taste
Light soy sauce to taste

Steps -
1. In a pot with oil, cook the curry paste first until fragrant. Then add in the onions and curry leaves. Stir fry for a minute.
2. Add the drumlets and potatoes in. Stir to mix well. 
3. Pour 2 cups of water in. Mix well and let it cook for 25-30 minutes until drumlets are cooked and that potatoes are soft.
4. Pour coconut milk in, Then add salt and light soy sauce in to taste and adjust accordingly.

Sunday, February 12, 2017

Black Pepper Seafood Pasta by Angela Seah Thulin

Black Pepper Seafood pasta has always been my main dish order whenever I dine in Swensen Singapore. Black pepper sauce in anything - I'm drooling just by the thought of it now ... This shall now be one of my go-to dishes! 

You have to try this!

Black Pepper Seafood Pasta (for 2 pax)

Ingredients -
10 clams
10 prawns
3 imitation crabsticks, cut
150g spaghetti
1 tbsp of minced garlic
100ml pasta water or more

Black pepper sauce - 
1 tsp salt
1 tsp ground black pepper
1 tbsp hoisin sauce
2 tbsp light soy sauce
2 tbsp worcestershire sauce
*Mix the above in a bowl with 1 tbsp of pasta water.

Steps - 
1. Boil some water, put the spaghetti in with some olive oil and salt. Boil the spaghetti until al dente (about 7-10 minutes). Keep some of the water for the black pepper sauce. Drain and set aside.
2. Heat up pan with olive oil, saute the minced garlic first until fragrant then add pasta water and clams in. Cover and simmer for few minutes until most clams have opened.
3. Add prawns and crab sticks in and stir-fry till cooked.
4. Pour in the black pepper sauce and the cooked spaghetti. Toss to mix well and done!

Notes -
1. Use less spaghetti if you prefer a more saucy version.

Tuesday, February 07, 2017

三色饭 3 Colors Dish by Angela Seah Thulin

No need for any lengthy pre-marination or to spend a lot of time in the kitchen for this dish. In fact, making teriyaki chicken is really easy. And in this 3-color dish it´s healthy too! Lean protein, rice and pak choy to give you vitamins!

This dish has rocked both my hubby´s and son´s stomach! They love it so much!

Ingredients -
480g boneless chicken thigh meat
8g ginger, sliced
white pepper

Sauce -
3 tbsp Japanese soy sauce
1.5 tbsp mirin
1.5 tbsp sake
1.5 tbsp sugar (brown or granulated sugar both fine to use)
Mix the above in a bowl

Steps -
1. Cut the boneless chicken thigh meat into bite size pieces and then marinate with dashes of white pepper.
2. In a wok with oil, pan fried the chicken thigh meat until it turns opaque. Then add the ginger and sauce in. Cook until the sauce has slightly thickened about 6-10 minutes. Done.

Serve with scrambled eggs, white rice and blanched pak choy. 

Enjoy your meal!