Greek Yogurt Chicken

A good marinate always goes a LONG way and make your food super wuper delicious! A best thing about this recipe, you can prepare everything the night before and pop it into the oven or simply pan fry it anytime for lunch or dinner.

Ingredients

* 1 cup plain low fat yogurt
* Finely grated peel of 1 lemon
* 1½ tablespoon lemon juice
* 2 tablespoons finely chopped fresh oregano
* 2 tablespoons finely chopped parsley
* 1 medium clove garlic, peeled and chopped
* ¼ teaspoon salt
* Freshly ground black pepper to taste
* 4 Chicken breast

Directions

1. Combine the yogurt, lemon peel and juice, oregano, parsley, garlic, salt and pepper.
2. Put the chicken into a dish and spread about 1/4 cup of the yogurt sauce over the chicken. Cover with plastic wrap and refrigerate several hours or overnight. Cover and refrigerate the remaining yogurt sauce.
3. Place the chicken on a rack in a baking pan and bake in a preheated 375-degree oven 30 minutes. Turn the oven 30 minutes. Turn the oven to broil and continue cooking about 5 minutes, until the chicken is browned on top and cooked through.
4. You can also pan fry the chicken for around 10 minutes on each side (Depending on the thickness of your fillet)
   
5. Spoon the yogurt sauce over the chicken and serve.

Oreo Freeze

Yummilicious oreo freeze that you can make at home.

Ingredients

* 1 mug of ice topped up with chocolate milk
* 4 pieces of oreos
* 1 scoop of chocolate ice cream
* 5 tablespoons of chocolate syrup

Directions

1. Pour all ingredients into blender and blend well.
2. Add one oreo cookie on the top of drink. Voila!
   

Rama Thai Sharksfin Restaurant Pte Ltd

Daddy was so sweet!!! He brought me to Rama Thai for my Birthday dinner!


Piping hot claypot sharkfins


With added toppings


Two big pieces of sharkfins.


BIG crab tanghoon

Love you Daddy!!!!!

Happy Birthday 2009!

Happy Birthday to me,
Happy Birthday to me,
Happy Birthday to me......~
HAPPY BIRTHDAY to me!!!!!!!



Thanks to Vivien, Edmund & Shaun for bringing me out for this lovely meal on my Bday eve!!! I really enjoyed my evening! Yummy food, perfect company!!!

Will try to post more pics to come...

Love you guys! MUCKS!

Photography by Lawrence Ng

Decided to do something different and viola! Thanks to Lawrence and Joey, I've became a geisha! As I do not have a kimono, I sewed my own shawl with a very exquisite piece of cloth that's suppose to be used for cheongsam. Love the effect it turned out to be, the beautiful sakura flowers simmers softly. Casual and fun shoot!

Rindergulasch (German Beef Goulash)

It is always comforting to have stew at home. Other than the usual beef stew where I will use half a bottle of wine cooking and drinking the rest of it. I've decided to try a different variation of stew I had tried in German bars.

Ingredients

* 1 lb onion, diced
* 3 cloves fresh garlic, peeled and finely chopped
* 1/4 lb thick bacon, finely chopped
* 2 1/8 lbs beef shoulder, cut into bite-sized chunks as for stew (trim any visable fat)
* 2 tablespoons butter or bacon grease or lard
* 2 teaspoons sweet Hungarian paprika
* 3 tablespoons tomato paste
* 5 1/4 cups beef broth
* 1 lemon, zest of,finely grated
* salt, to taste
* black pepper, to taste
* fresh cooked egg noodles or pasta, to serve over

Directions

1. In a large stewpot, heat the butter (or bacon grease or lard) until melted.
2. Add the beef chunks in small portions and brown on all sides (but not cook all the way through yet); remove each batch as it browns to a covered dish and set aside for now.
3. In the same pan, add the bacon, onion, and garlic and saute a few minutes until they begin to wilt and brown, maybe 5-10 minutes or so.
4. Return the meat to the pan, and sprinkle with paprika.
5. Whisk in the tomato paste until blended, stirring the whole time.
6. Add just a little of the broth and bring to a boil,stirring.
7. Repeat with a little more broth, after it boils, add the rest of the broth along with the lemon zest.
8. Reduce the heat to low, cover, and let stew about 120 minutes.
9. Test for flavor now- adding as much salt& pepper as you prefer.
10. Serve ladled over bowls of hot, buttered egg noodles or pasta.

I'm Featured on Straits Times Home Cover Page!!!

This is definitely one of the best early birthday and Christmas present I've ever received. I have my minnie mouse face on Straits Time Home cover page!!! Hahaha!!!





I'm extremely trilled even though I didn't have the biggest space in this DBS advertisement. But who cares? I love to have a cute ribbon just on top on my head. =P



You can also find the banner on DBS website until the end of Christmas. Awww..... Thank you DBS! Mucks!

PS: Thanks to Alex Chua for the gorgeous picture!

Amazing 2009

Winding down towards the end of 2009, it has been an amazing and fruitful year for me. (I believe in more outstanding years to come!)

From tons of successful photoshoots and awesome opportunities to work with very talented photographers. To invitation as a guest columnist for Temasekreview.com and being on the front page of Straits Times Home section.



I will like to extend my greatest gratitude to all my lovely friends and associates! I look forward to more amazing collaborations, bigger projects and big bang chemistry!

Once again, THANK YOU!

The Simplest Perfect Steak

Cooking is always easy with fresh and good ingredients. Making it perfect? Why not?

Following a guide from http://www.timesonline.co.uk, let's learn to cook the perfect steak.

Step 1 – Prepare the steaks

• Allow to come to room temperature (for about 20 minutes).

• If bought from mail order, defrost overnight in a refrigerator, in original packaging and pat dry.

Step 2 – Preheat your pan

• Heat a griddle or frying pan over a high heat until hot, but not smoking. (If the pan is too hot, the outside will burn before the inside is done, too cold, and your steaks will be tough).

• Brush the steaks with oil (to avoid using too much), or pour a little oil into the pan, and season if desired. (Canola or groundnut oil is best, but olive oil is fine too.)

• When you place the steaks in the pan, a "sizzle" will tell you if it’s hot enough.

Step 3 – Cook to your liking

• For a medium steak: Cook on one side without touching for 3-4 minutes, then reduce to a medium heat and cook for another 2-3 minutes.

• Gently turn the steak over with a pair of tongs (don’t pierce it, or the juices will escape), and cook for a further 6 minutes. (You can vary the times here if you prefer a rare or well-done steak.)

• To test for doneness, press the steak gently with the tip of your finger. Rare should be soft and supple, well done firm, and medium in between.

Step 4 – Rest your steaks

• Resting is just as important as cooking, as it allows the meat to become warm, moist and tender all the way through.

• Remove from the pan, place on a rack and cover with foil and leave in a warm place for up to 10 minutes. Remember it is always better to over-rest your steaks than to under-rest them. Resting helps the meat to achieve the full flavour and tenderness.

Step 5 – Serve your steaks

• Lay your table with razor-sharp, un-serrated steak knives designed to cut cleanly through the meat.

• Serve your steaks on hot dinner plates, and enjoy.

Guide to steak cooking times

The times given here are a guide only and refer to a steak that is approximately 2.5cm or 1" thick. Thicker steaks may require a longer cooking time, and vice versa for thinner steaks.

Rare: 1-2 minutes per side - rest for 6-8 minutes

Medium rare: 2-2.5 minutes per side - rest for 5 minutes

Medium: 3 minutes per side - rest for 4 minutes

Well done: 4.5 minutes per side - rest for 1 minute

Ramblings + New Image by Jeff Boyle

Belated Halloween! =P A fierce looking image plucked from Jeff's flickr!


Apologies for the lack of blog entries! Been busy recently and gotten overwhelmed with daily parts and parcels. Misplaced my card reader and all my images are still stuck in my camera. Now contemplating if I should purchase a cheap ass reader to replace the old one.

Awaiting for two batches of images to be returned from photographers. Lawrence and Jeff!!! Where are my photos?? Must return back to me before my Birthday ok?

Kisses to all readers!