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Archive for October, 2010

Ang Bao Box

This was the Ang Bao (red packet) box I did for one of my close girlfriend who just got married last Sunday. I had actually promised her to be one of her 2 photographers for her wedding day but unfortunately, I could not make it due to other committment. Really upset that I was not able to attend her wedding. 

I had bought the bronze color box from NBC a long time ago and just waiting for the inspiration to come by. In the end, I still decided to use my favorite Graphic 45 Collection. Spent 2 nights designing, cutting, pasting and lots of fine tuning. I was very happy with the end result and I was glad that the bride and groom liked it.

My blog friend, Stacey, whom I got to meet up with during a scrapbook class recently, had requested me to make her one for her wedding. No problem Stacey, just let me know when’s your big day k!

And I was so glad to be able to meet up with another scrapbooking addict, Moy Yin at Made with Love today. We had both managed to get each other to burn a bigger hole in our pockets today. You must visit her blog to see how organised her scrapbook station is.

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Have always wanted to meet the blog author for ‘ieatishootipost’, Dr Leslie Tay. But unfortunately, I was always too late to sign up for his makan and food photography session.

So, when I saw his blog post on the Peach Garden Dim Sum food photography cum makan session on the very day he posted, I thought I was real lucky to finally be able book a place for the session. The session was 2 Saturdays ago and would like to share some photos taken here. The dim sum at Peach Garden was really good and I like the siew mai and the bean curd skin with prawn the most. And of course, I bought home with me some valuable food photography tips from Leslie too (We have learnt about the Fibonacci curve from him!).

Some photos taken during the makan session:

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I always love mushrooms and anything citrus. So when I chanced upon this recipe on ‘Steamy Kitchen’, I told myself to try it for sure. And I was really fast this time round to buy the necessary ingredients the very day and cooked it during the last weekend, just before hubby flew off.

I have used the Korean Shimeji and the oyster mushroom.

Recipe for the mushroom pasta as follows (extracted from ‘Steamy Kitchen’):

Serves 4

12 ounces fresh mushrooms, ends trimmed and separated
1/2 pound dried pasta of your choice
1 tablespoon cooking oil
2 tablespoons toasted sesame seeds
1 teaspoon minced fresh herbs of your choice (i.e. cilantro, parsley., green onion, chives)

For the dressing
1 lemon, zested
1 teaspoon ginger, grated
11/2 tablespoon honey
1 tablespoon freshly squeezed lemon juice
1/4 cup rice vinegar
1/4 cup soy sauce
1 teaspoon toasted sesame oil
3 tablespoon extra virgin olive oil

1. Bring a large pot of water to a boil and cook the pasta according to package directions, then drain.

2. To make the dressing, combine all the ingredients except for the extra virgin olive oil in a bowl. Whisk for a few seconds, until all ingredients are combined. Then drizzle in the extra virgin olive oil and whisk briskly until emulsified.

3. Heat a fry pan or skillet over medium high heat. When hot, swirl in the cooking oil and add the mushrooms. Cook for 2 minutes until the mushrooms have softened. Turn off heat, toss in the cooked pasta, citrus soy sauce, sesame seeds and the fresh herbs.

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Graduated!

I was happy to be able to attend my brother’s convocation on Wed. I believed my brother must have been very glad that he has obtained his engineering degree after the few years of juggling with work and studies. And of course, my parents are extremely happy to see him graduating. And I am very proud of him too, for his achievement and his perseverance. The education path for him was definitely not easy. He had fought hard to get to where he is now. There are times that he seems to feel like giving up but he never once do so. Congratulation to my brother for this great achievement!

Sharing some snapshots of his ‘big day’ here (the tallest guy is him):

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Started Schooling

Today was Zachary’s first day to the childcare centre and I was delighted to be able to accompany him there.

I had truly enjoyed myself there, mingling with these super adorable kids. Sharing with you some photos taken there.

Was glad that Zachary was able to adjust himself well to the environment and could see that he had enjoyed himself. Hope he remains so for the next few days without me around.

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Saw the marble goby ball with huai shan (Chinese Yam) recipe in Epicure (Sept issue) and was very tempted to attempt the recipe. 

I tweaked the recipe by using different ingredients. The fish I used was cod fish instead of marble goby. Added water chestnut, shitake mushrooms to make the big fish ball. And instead of the pureed huai shan, I used mashed potato with truffle oil, salt and black pepper added.

The truffle sauce consists of truffle oil, chicken stock, oyster sauce and black truffle sliced into small bits.

The fish ball was crunchy and chewy and I like the truffle sauce that goes with it.

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