Friday, September 12, 2008 ♥

DIFFERENT PPL
D	Dilligent
I	Inventive
F	Faithful
F	Focused
E	Easy
R	Randy
E	Exotic
N	Normal
T	Tasty
P	Proud
P	Pleasant
L	Legendary
By GlitterYourWay.com

you are the only reason for my precious smile ♥

Tuesday, September 9, 2008 ♥

Get a scroller sign at http://www.glitteryourway.com!

you are the only reason for my precious smile ♥

Monday, September 8, 2008 ♥

This is Xingying's poster.. ;D

you are the only reason for my precious smile ♥

Monday, August 25, 2008 ♥

Yanqi's Poster !

you are the only reason for my precious smile ♥

♥

This poster is done by Amanda Goh.

you are the only reason for my precious smile ♥

Monday, August 18, 2008 ♥

Iterviewee A

Question 1 : How often do you eat dupmplings?
Response : Once a year

Question 2 : Why do Dumplings have to use gluetinous rice?
Respones : Sorry, I don't know. Perhaps to make it taste better than normal or browner rice.

Question 3 : Why are dumplings in triangular shape?
Response : I don't know. Maybe to make it stick together?

Do you buy or cook dumplings? Why?
Respones : Normally I get my dumplings from my relatives. I never buy them because its too expensive.
______________________________________

you are the only reason for my precious smile ♥

♥

Iterviewee B

Question 1 : How often do you eat dupmplings?
Response : Only during dumpling festival ;D

Question 2 : Why do Dumplings have to use gluetinous rice?
Respones : To make in stick together so the rice/dumpling doesn't fall apart.

Question 3 : Why are dumplings in triangular shape?
Response : The way they fold it is in a triangular shape?

Do you buy or cook dumplings? Why?
Respones : Buy them. It is less troublesome.
______________________________________

you are the only reason for my precious smile ♥

♥

Interviewee C
Person who took the interview -- Jaslyne Loh Jia Ling

Question 1 : - How often do you wat dumpling ?

Answer : - Once in a blue moon !

Question 2 : -Why do dumpling have to use gluetious rice ?

Answer : - To make it more delicious and tasty !

Question 3 : - Why is dumpling in triangular shape ?

Answer: - I guess it is due to some Chiniese traditions stuffs.

Question 4: - Do you usually buy or cook dumplings ? Why ?

Answer : - No. I dislike these fatty fats in it !
______________________________

Interviewee D

Question 1 :- How often do you eat dumplings ?

Answer: - Not everytime

Question 2 : Why do dumpling have to use gluetious rice ?

Answer : I don't really know about tradition of this !

Question 3 : Why is dumpling in triangular shape ?

Answer : Because they have no other shapes to make it ? I don't know !

Question 4 : Do you usually buy or cook dumpling ? why ?

Answer : Buy . i don't know how to make it !
_____________________________

you are the only reason for my precious smile ♥

Monday, August 11, 2008 ♥

symbolism of the traditional food :

It is to commemorate Qu Yuan , a patriotic poet's death.

you are the only reason for my precious smile ♥

♥

Stories behind the tradiotional food : zong zi [粽子] ; dumpling

Qu yuan, a patriotic poet from the kingdom of Chu during the warring states periods who committed suicide upon hearing the fall of Chu's capital cuty to the Qin's armies. The civillians in that area beat on drums and gongs and threw rice dumplings to prevent sea creatures from eating his body.

you are the only reason for my precious smile ♥

♥

Picture of the traditional food : dumpling also known as zong zi [粽子]

you are the only reason for my precious smile ♥

♥

Receipe for Dumplings

Ingredients :
300 g
500 g
10
600 g
20
10 pieces
2 teaspoons

Seasoning
2 tablespoons
1
1/4 teaspoon
1 tablespoon
2 tablespoons

Chinese Mushroom Marinade
1/4 teaspoon
1 tablespoon
1 teaspoon

Wrapping Materials
10
20
30
Belly Pork
Split mung beans
Preserved egg yolks
Glutinous rice
Chinese mushrooms
Roast duck
Five-spice powder

Spicy salt
Chicken cube
Pepper
Sugar
Oil

Salt
Oil
Sugar

Dried lotus leaves
Straws
Bamboo leaves
Method :
· Cut the belly pork into 10 large chunks and marinate for 2 days with 2 teaspoons five-spice powder and 1 teaspoon salt.
· Wash and drain the glutinous rice.
· Mix well with some of the seasoning (1 1/2 tablespoons spicy salt, 1/2 tablespoon sugar, chicken cube, oil and pepper).
· Soak the mung beans in water to clean. Drain and add the remaining 1/2 tablespoon each of spicy salt and sugar and mix well.
· Wash and soak the Chinese mushrooms. Remove the stalks and mix well with the Chinese mushroom marinade for 20 minutes. Steam for 10 minutes.
· Wash and boil the lotus and bamboo leaves until soft.
· Drain and towel-dry. Place 3 bamboo leaves on a lotus leaf.
· Put a layer of glutinous rice on the bamboo leaves and add a layer of mung beans.
· Top with a preserved egg yolk, a piece each of belly pork and roast duck and 2 cooked Chinese mushrooms.
· Cover with a layer of mung beans and another layer of glutinous rice.
· Fold in the leaves to form a square dumpling, then tie firmly with straw.
· Prepare a deep saucepan and line with several bamboo leaves. Put in the rice dumplings, then fill with enough water to cover them.
· Use high heat to bring the water to a boil, then reduce to moderate heat and continue to boil for 6 hours.
· Remove and drain.
· Serve hot.

you are the only reason for my precious smile ♥

Monday, July 28, 2008 ♥

Questions :

1; Where and how should bread be stalled to keep it free from moulds?

- Ideally, bread sould be stored at room temperture.

[a]WRAPPED BREAD

Sliced and wrapped bread should always be kept in its wrapper. The ‘best before’ date will be displayed on the quick lock or wrapper.
Bread is best stored in its original packaging, tightly closed with a quick lock or twist tie. Stored this way, most bread will keep fresh for several days at room temperature. In warm humid areas, where mold growth is a problem, it may be best to freeze the bread and defrost slices as needed.
Wrapped bread may be kept in a freezer for up to three months.

[b]CRUSTY BREAD

Crusty bread and rolls are best eaten on the day of purchase – French sticks will go stale after only a few hours.
Unused crusty artisan bread will dry out and the crust will become chewy very quickly. Left over bread can be used in the next day or two for things like homemade croutons, gourmet French toast, cheese bread or buschetta.
REFRIGERATORS

Avoid storing bread in a refrigerator. The average temperature of most domestic refrigerators is about 41°F (5°C). This is the temperature at which bread stales most quickly. One day in the refrigerator is equivalent to three days at room temperature.

[c]FREEZERS

The freezer is the ideal place to store bread for keeping beyond its ‘best before’ date or when mold growth is a concern.
Wrapped bread will keep for up to three months in the freezer. Defrosting a loaf at room temperature can take a few hours; this can be speeded up by wrapping it in foil and placing it in a pre-heated oven.

[d]HOW TO REFRESH BREAD

Crusty bread, rolls and buns which have become a little stale can be freshened by wrapping in foil and placing in a pre-heated oven at 450°F (250°C ) 5-10 minutes. The bread should be left in the foil to cool down and eaten soon afterwards because reheating causes it to dry out and go stale fairly quickly. When crusty bread has lost its crispness it can be placed uncovered in a hot oven for 5 minutes.

[e]STALING

When a loaf stales, the crust starts to become leathery while the inside loses its softness. These changes can be temporarily reversed by warming in an oven, as described above, or by toasting.

[f]MOLD

Newly baked bread is free from mold. However, mold spores, which are always present in the air, can fall on the crust and mold may develop, particularly in warm/moist conditions. To delay this process, it is important to store bread, tightly closed, in its original wrapping.

2; what other foods do you think might grow mould if left exposed?
- muffins , cake and Sandwiches

3; Suggest 3 other ways of perservung food.
- Keep it in the fridge.
- Wrap it in foil.
- place it in a air-tight bag.

4; Breifly explain how your suggestions above can help perserve food.
- The cold keeps the mould from spreading fast thus preserving the food.
- It pervents germs and mould from entering.

you are the only reason for my precious smile ♥

♥

1.Suggest 1 harmful effect of consuming too much acid.
Significant acid content in food and drinks can also do a job on your pearly white.
The result of the erosion can include sensitivity pain, a higher likelihood of tooth decay, and darker teeth,because the layer below the white enamel is dark.

2.Give 3 types of acidic foods
Acidic food-
Dairy Products
Meat and Poultry Products
Refined, Processed and frozen food products

3. Suggest what a person may consume to treat this problem
Try to eat little and often, as large meals -especially eaten late at night just before bedtime-can often make excess acid and worse

you are the only reason for my precious smile ♥

♥

Molds have certain requirements to sustain life. Moisture, temperature, and particular nutrients. Additionally, some molds produce toxins to gain a competitive edge over nearby microorganisms in an effort to establish a biological niche. These toxins have irrefutable been shown to exhibit considerable cytotoxicity. When these substances come into contact with other cells-whether of microoganisms or human, cell death will occur. Humans may end up as innocent bystanders in the mold's efforts to thrive.

Symptoms/ conditions associated with indoor mold exposure
[non-allergic & allergic reactions]

Respiratory Effects
- Cough
- Shortness of breath
- Asthma/ Wheezing
- Bronchitis
- Chest Tightness
- Infant pulmonary hemorrhage/ hemosiderosis

Ear , Nose & throat
-Sneezing
- Sinus congestion/sinusitis
- Sore Throat

Eye
- Irritation
- Itchy watert eyes
- Skin Rash
- Flushing

you are the only reason for my precious smile ♥

Monday, July 21, 2008 ♥

Here are the pH readings we did the PW class..

Sample -----------pH reading 1--------------pH reading 2
Coke--------------- +3.03pH ---------------- +3.31pH
Lemon juice------- +2.58pH----------------- +2.72pH
Tomato Juice------ +4.36pH----------------- +4.36pH
Mlik--------------- +7.00pH----------------- +6.90pH
Vinegar----------- +2.95pH----------------- +2.97pH
Tea -------------- +5.55pH----------------- +5.65pH
Orange juice ------ +4.22pH ---------------- +4.03pH

you are the only reason for my precious smile ♥

♥

Temperature Task :
Day 1

Day 10

you are the only reason for my precious smile ♥

Thursday, July 10, 2008 ♥

Snlight

Day 10

you are the only reason for my precious smile ♥

♥

Sunlight

Day 1

you are the only reason for my precious smile ♥

♥

Amanda's task:
Control task.
Day 1

Day 10

you are the only reason for my precious smile ♥

Wednesday, July 9, 2008 ♥

yanqi's task . 1 bottle cap of water in a zip-lock bag .
this is what happen .

you are the only reason for my precious smile ♥

Sunday, April 13, 2008 ♥

Click for bigger image

you are the only reason for my precious smile ♥

♥

Do you like taking fruits?

do you think you will slim down by more exercise or taking pills ?

Do you like junk food or healthy food?

Question 5 to 7,are short answers,not MCQ.

you are the only reason for my precious smile ♥

♥

you are the only reason for my precious smile ♥

Saturday, April 12, 2008 ♥

you are the only reason for my precious smile ♥

♥

OUR MASTER PIECE !!!

you are the only reason for my precious smile ♥

♥

1) Do you think slim is beauty ?
Yes
No
Others:______

2)Do you like junk food or healthy food ?
Junk food
Healthy food

3)In order to slim down , will you do more exercise or consume slimming pills ?
Do more exercise
Consume slimming pills
Other [Eg. Go on a diet]

4 )Do you think by consumming slimming pills you will slim down ?
Yes
No

5)What exercise will you do to slim down ?
_______________________

6 )What do you think the consequences are when you take slimming pills ?
_______________________

7)What are the advantages of taking healthy food ?
________________________

8)What do you think of consumming slimming pills ?
________________________

9)Do you like taking fruits ?
Yes
No

10) How often do you exercise ?
Once a week
Twice a week
Once a month
Not at all
Other : ______

you are the only reason for my precious smile ♥

Tuesday, April 8, 2008 ♥

you are the only reason for my precious smile ♥

Saturday, March 15, 2008 ♥

These are the 10 foods I like to eat :

1) Mango Ice with Fruits

2) Roti Prata

3) Satay

4) Sliced Fish noodle soup

5) Won Tan Noodle Soup

6) Carrot Cake

7) Chili Crab

8) Curry Fish Head

9) Durian Puff

10) Rojak

The 3 places where I like to go and eat:

1) AMK HUB ( Food Court )
2) Century Square ( Sakae Sushi )
3) Parkway Parade ( The Café Bar )

History of Satay:

Some believe that satay was invented by Chinese immigrants who sold the skewered barbecue meat on the street. It is also possible that it was invented by Malay or Javanese street vendors influenced by the Arabian kebab. The explanation draws on the fact that satay only became popular after the early 19th century, also the time of the arrival of a major influx of Arab immigrants in the region. The satay meats popularly used by Indonesians and Malaysians, mutton and beef, are also traditionally favoured by Arabs and are not as popular in China as are pork and chicken.

Blogs that interst me:
http://annesfood.blogspot.com/
http://timelessfacade.blogspot.com/2008/03/rose-apple-deli.html
http://seasonalontariofood.blogspot.com/2008/03/strawberry-mango-frapps.html

you are the only reason for my precious smile ♥

Sunday, March 2, 2008 ♥

Where can I have the best Ba ku teh?

Rong Chen Bak Kut Teh ( Eng Ho Hup Coffeeshop) - Blk 22 Sin Ming Rd
For those who do not know what is "Bak Kut Teh" (also known as Pork Rib Soup or Pork Rib Tea) is a soup served in Singapore.
Generally, it is cooked in a clay pot with pork ribs, varieties of mushroom, lettuce...
The soup is a broth which consists of several herbs and spices like star anise, cinnamon, cloves, garlic and the most important spice, white pepper (not grounded)...
The broth is boiled together with pork ribs for many hours.
Light and dark soy sauce can also added to the soup during cooking, amount of it depends on taste...

you are the only reason for my precious smile ♥

Tuesday, January 29, 2008 ♥

Whats up next?

Ingredients

1 (2-pound) chicken

1 scallion, cut into 1 inch pieces

4 slices fresh, peeled ginger

6 tbsp vegetable oil or chicken oil rendered from chicken fat

6 to 8 cloves garlic, finely chopped

4 cups long-grain uncooked rice, washed and drained

1 tsp fine salt

Mix together for Chilli Sauce

2 to 3 tbsp freshly squeezed lime or lemon juice,

5 tbsp finely chopped fresh red chilies,

5 cloves garlic, chopped,

3 tbsp finely chopped ginger,

1 tsp fine salt,

1/2 cup boiling hot chicken soup

you are the only reason for my precious smile ♥

Sunday, January 27, 2008 ♥

Yummy..Wow..
That was superb..

Ingredients:
500g (1 lb) medium prawns
2 cups shallots,
peeled 20 dried chillis,softened in hot water
1 tbs belacan (shrimp paste)
3 tbs dried shrimp, soaked for a while in water to soften
10 buah keras (candlenuts)
1 tsp turmeric powder
1 tbs roasted coriander powder
2 stalks lemon grass, white stem portion,
crushed 4 tbs oil
4 cups coconut milk
2 tbs salt
1 tbs sugar
Pepper 500g (1 lb)
dried thick rice noodles 300g (approx 9 oz)
bean sprouts, scalded 200g (7 oz)
dried glass noodles, scalded and drained
Garnishes 4 fresh red chillis,
pounded Salt to taste
1 cucumber, peeled, cored and shredded
4 fried fishcakes, sliced
1 bunch daun kesom (laksa leaves),
finely shredded 100g (approx 3 oz)
see hum (fresh cockles), optional

Laksa is a popular spicy noodle soup from Peranakan culture, which is a merger of Chinese and Malay elements found in Malaysia and Singapore

The term laksa is used to describe two different types of noodle soup dishes: curry laksa and assam laksa. Curry laksa refers to noodles served in coconut curry soup, while assam laksa refers to noodles served in sour fish soup. Usually, thick rice noodles also known as laksa noodles are preferred, although thin rice vermicelli (bee hoon or mee hoon) is also common and some variants use other types.

you are the only reason for my precious smile ♥

♥

Die Die Must Try

This Is Fried Hokkien Mee . One of Singapore's Favourite Food .

Where to find?

Recommended stores :

-Fried Hokkien Prawn Mee - 505 Beach Rd #B1-34 Golden Mile Food Centre 11am-2pm, 4pm-10pm Closed Wed

-Nam Sing Hokkien Fried Prawn Mee - Blk 51 Old Airport Rd #01-115J Old Airport Rd Emporium & Cooked Food Centre. 11.30am-8pm

Where you come from?

Hokkien meerefers to fried noodles cooked in Hokkien (Fujian) style. Hokkien mee is served in Malaysia and Singapore and was brought there by immigrants from Fujian Province in southeastern China.

Ingredients:

1/2lb yellow Hokkien noodles

1/4lb fine rice-flour noodles

1/2lb boiled squid

1/4lb cooked prawns/shrimps

1/2lb belly pork finely diced and deep fried until crisp

1/4lb bean sprouts

2 eggs beaten

2 cloves garlic,

finely minced2 spring onoins finely sliced

1 1/2 tsps salt

1 tbsp light Soy sauce

1 tbsp oyster or Hoi sin sauce

2 tspns lard

2 red chillies sliced(optional)

you are the only reason for my precious smile ♥

♥

Hii !! Welcome to our blog Makan Sutra <3>
This is our first post !
Hope you enjoy the rest !

you are the only reason for my precious smile ♥