My First Pre Wedding Session

Monday, September 1, 2008

After a few months of long wait for my pre wedding pics from Vogue Collection to be ready, I had finally got hold of all my albums. Here a sneak preview of some of the pics from my album. For the remaining of the pictures from the album, you guys need to attend my wedding day to view the whole layout. See you guys soon on the day ya!!


Outdoor Pre-Wedding Session

Sunday, August 17, 2008

We had our second photo session for my pre-wedding with William from Fotomalaysia. Me and Hubby had lots of fun during the outing. William brought along Paul and Peggy for the shooting. Five of us had a marvellous time together. We started at 8.30am for make-up in William's place and proceed to our first destination - Heritage Station Hotel and KTM. We reached around 11 a.m plus and spend about 3 hours there. The Heritage Station Hotel is a very classic and full of heritage hotel. I will recommend for those who had never been there to go and have a visit to feel the atmosphere themselves. Thanks to Lloyd for opening the doors for us to capture the beautiful Heritage Station Hotel. We loved every shots that we had taken there. After the hotel and KTM photo shooting, we proceeded to Bagan Lalang and Putrajaya to take some seaside and sunset sceneries. Just simply love my pictures! Thanks everybody who had been there to make this happen. :)


Steamed Fish with Oyster Sauce

Wednesday, August 13, 2008

I had been 'missing' for some time. Didn't really follow the diet plan over the weekend but so far I am kinda happy with the results. Guess that I can't ask much of reduction since I didn't followed it strictly for this few days. Ok, so tonite for dinner, another version of steamed fish a.k.a ala Chinese style with oyster sauce and lots and lots ginger, onion and garlic. Slurp slurp..


2 slice of sutchi fish fillets
1/2 garlic bulb, minced
1 onion, minced
1 thumb-sized piece of ginger, sliced thinly
2 tbsp of oyster sauce
2 tbsp sesame oil
spring onion for garnishing

  1. Seasoned the fish fillets with salt and pepper at both sides.
  2. Take two large pieces of aluminum foil. One should be about six inches longer than the fish and the other should be three-fourths longer than the first piece.
  3. Brush oyster sauce on each side of the fish fillets.
  4. Lay the fish on the smaller piece of aluminum foil.
  5. Scatter the onion, garlic and ginger over the whole length of the fish fillets. Cover with the longer piece of aluminium foil and wrapped the fish.
  6. Transfer the fish into steaming tray and steamed for 20-25 minutes.
  7. Take the fish from tray, unroll the edges and carefully peel off the top piece of foil.
  8. Heat the sesame oil in a skillet until smoking and pour over the fish. Garnish with spring onions.
  9. Serve hot.


BBQ Chicken Fillets with Herbs

Wednesday, August 6, 2008

Since my BBQ sauce will be expiring real soon, I am going to fully utilized it for this few months. So I just marinated the chicken fillets with the BBQ sauce and sprinkled some Italian seasoning and heat it up in the oven. Serve the chicken with some salad with thousand island dressing. Simple yet wholesome meal.


Lemon and Herbs Steamed Fish

Monday, August 4, 2008

This is the 5th day of my diet and today's dinner will be another version of steamed fish - Lemon and Herbs Steamed Fish. This few days, I had been busy looking for recipes of different type of recipes for fish and also poultry for my diet menu. Since I have few more lemons sitting in my fridge, I decided to try on this recipe. The herbs gives a really fantastic aroma to the fish and with the lemon, it was indeed a refreshing and yummy meal to try on. Something different from the conventional way of steaming the fish. Worth a try.


2 fish fillets, cleaned and washed
1 1/2 tbsp fresh lemon juice
1 inch ginger washed, peeled and thinly sliced
4 garlic cloves, peeled and washed
2 spring onions, washed and trimmed
1/2 lemon, washed and sliced into roundels
dash of Italian seasoning
salt to taste


  1. Marinate the fish fillets with 1 tsp lemon juice and salt to taste. Set aside.
  2. Cut spring onion into round slices.
  3. Mix ginger, garlic, spring onion roundels, Italian seasoning, salt and half a cup of water.
  4. Soak fish slices in this marinade.
  5. Refrigerate for 30 minutes.
  6. Transfer fish slices into a steam pot and steam for 12 minutes.


Lemon Garlic Broccoli with Hard Boiled Egg

Sunday, August 3, 2008

Today, I broke my diet plan for lunch. I had 2 piece of my favourite Taman Eng Ann's fried chicken, of course without the skin (all given to my Hubby). I was so tempted to have a bite of them. Guess that I can't asked too much since I broke the rule at the first place. I guess the diet plan suggested meat, fried chicken are in that category too. Haha, telling lies to comfort myself. So for today's dinner, I had prepared hard boiled eggs and lemon garlic broccoli. Yum yum, especially the taste of the lemon which bring more flavour to the broccoli. A very appetising recipe indeed.


3 tbsp butter
2 cloves garlic, finely minced
1 1/2 tbsp fresh lemon juice
salt, to taste
pepper, to taste, optional


  1. Steam broccoli until tender but firm, about 5 to 7 minutes.
  2. Heat the butter in a heavy nonstick skillet over medium heat; add the garlic and saute for 1 minute.
  3. Add the cooked broccoli, lemon juice and salt and pepper to taste, cooking briefly to combine.


Stir-Fry Ginger Chicken with Siew Pak Choy and Grapefruit

Saturday, August 2, 2008

This is the 3rd day I am trying out the Grapefruit Diet. I had simple breakfast and lunch for three consecutive days. I had hard boiled eggs with grapefruit for breakfast and hard boiled eggs with carrots and grapefruit for lunch due to time constraint and of course due to the reason I am working during weekdays. Therefore, I can't really cooked for this two meals. For dinner, I'll try to pamper myself with something special rather than having the same stuffs over and over again. If not, sooner or later I'll turn myself into a bunny, munching carrots everyday. Oh my god, I am starting to hallucinate due to all this constraint from eating all my favourite food. Hehe. Just kidding. :p Today, I had dished up stir-fry siew pak choy and chicken marinated with ginger marinade. Yum yum.. It might be a simple meal but for a person who is on diet (me), the dishes was really superb and a saviour to my hungry tummy. It was so fulfilling. What shall I prepared for tomorrow?? I am running out of idea for my dinner tomorrow. Headache, headache..

P/s: Do have a look at the last picture, guess that I am too hungry until I can finished up everything within minutes. Kakaka...


Easy Steam Fish Fillet with Carrots and Grapefruit

Friday, August 1, 2008

Well, by now you should have guess what's the reason of me not taking the 'sinful' Dog. I am on a diet plan starting from August. The reason will be simply because I hope to lose the extra pounds to look better for my upcoming wedding in December. Four months to go, therefore, I shall keep my fingers crossed that I can achieve my MISSION IMPOSSIBLE.. So, here's my dinner tonight, easy steamed fish with carrots and of course grapefruit. Its so simple that I am lazy to type of the method.. Hehe..


Grapefruit Diet

Grapefruit diet is based upon eating lots of 'fat-burning' grapefruit to kick-start your metabolism. This plan lasts for 12 days, if practice correctly you can lose up to 10 lbs. After 12 days of dieting, if you wish to continue you must take at least 2 days off before doing so.There are quite a few different Grapefruit Diet plan versions available but the principal behind each and every of the plan is the same i.e. eat half a grapefruit before every meal, to enjoy the benefits of the fat-burning enzymes. The calorie intake is limited to not more than 800 per day. Fat-free, low-calories and low in sodium, the Grapefruit diet plan causes rapid weight loss, primarily due to loss of body fluids. The best part about this plan; that is No Starvation. You will be enjoying normal meals at normal times. This is the diet that has been introduce by my friend to me to try out. Basically, we can still enjoy food but of course with moderation. Keep my fingers crossed that I can followed the diet dilligently. Read more from this link.


Cream Cheese BBQ Dogs

DOGS, what will be the first picture that will be popping up in your mind when you hear this word. For lots of people, definately the first thing that comes into their mind will be of course dogs a.k.a the animal. You guys must be wondering by now, am I preparing dog meat as my meal. HAHAHA!! Of course not, though I wonder how does the taste of their meat. Hmm, or maybe should I cooked the real dog to find out to answer my curiosity. Today, I am preparing the other type of dogs, HOT DOG a.k.a SAUSAGES. Its a quick meal that we can actually dish it up in a short duration of time. Unfortunately, I wouldn't be able to savour this yummy DOGs, its all for Dearie Hubby. Wondering why, you'll find out in my next coming post. ^Keep guessing, wink wink^.

1/4 cup butter
2 ounce of cream cheese
1 onion, chopped
2 hot dogs or sausages
2 hot dog buns
BBQ sauce

  1. Preheat grill or grill pan for medium-high heat.
  2. Melt butter in a skillet over medium heat. Add onions, and cook slowly until the onions have softened and turned deep brown, about 15 minutes. Warm the cream cheese over low heat in a small skillet until very soft.
  3. Grill hot dogs until well browned. Spread some butter on the hot dogs bun and lightly grill hot dog buns on both sides.
  4. To assemble cheese dogs, spread warm cream cheese on toasted hot dog bun, add hot dog or sausage, top with onions and BBQ sauce.


Tandoori Chicken with Naan

Wednesday, July 23, 2008

I have been craving for Tandoori Chicken for quite some time. Instead of eating out, I had decided to buy the Maggi Tandoori Chicken Pre-Mix to prepare it myself. I had heard lots of good comments on this pre-mix. Therefore, I had decided to give it a try as well. Indeed, it tastes good and what else to eat the chicken with if not with Naan. THUMBS UP!! So guys, it is definitely worth to try.


700 g chicken
1 packet Maggi Tandoori Chicken Mix
3 tbsp yogurt
2 tsp ghee


  1. Marinate 700g chicken joints with the tandoori mix and yogurt for 30 minutes/overnight.
  2. Spread ghee over chicken and bake in oven at 200 degree Celsius for 30-40 minutes.
  3. Serve hot with naan and dhall.


Stir-Fried Eggs with Long Beans

Tuesday, July 22, 2008

What do you do when you have eggs and long beans in the fridge? For me, I'll mixed both of them together to create a simple yet tasty dish from it. Guess that I am too lazy to think of anything to cook for dinner today. Excuses excuses.. :p


4 eggs, lightly beaten
250g long beans, cut into pieces, salt to taste
1 tsp chopped garlic
1 tsp salt
1 tbsp light soya sauce
dash of pepper and chicken stock granules


  1. Heat up oil and saute garlic until fragrant. Add in long beans and mix well. Add salt and continue to stir-fry until long beans are soft. Dish up.
  2. Combine long beans and the remaining ingredients and mix well.
  3. Heat up 3 tbsp oil, pour in mixture and stir-fried until golden brown. Dish up and serve.


What Type of Fruit Are You?

Sunday, July 20, 2008

Have you been wondering what type of fruit are you? Interested to find out more of your personality, do take a personality test at the following link. I am under the BANANA personality.

You Are a Banana
You are mellow, easy going, and a total softie on the inside.
People find it really easy to get along with you. You suit most tastes.

And while you're very sweet, you're not boring or ordinary.
You have an attraction to the exotic, and you could show up anywhere... doing almost anything!

You are spirited, energetic, and a total kick to be around.
You're also quite funny. Your sense of humor is on the goofy side, and it fits you well.

So, which category you belongs to?


Steamed Baked Ginger Onion Chicken

I had been away during the last weekend for my company's half yearly meeting. Therefore, I didn't managed to try out this particular recipe that had caught my attention. So managed to get my hands on it for our lunch today. Special thanks to my dearie Hubby today coz he helped out in cutting the chicken into serving pieces. Hehe.. I have no experienced in cutting a whole chicken before, therefore I am clueless when comes to this part.. This dish taste wonderful and the meat is indeed more succulent as compared to the normal baked ones. Maybe its because the chicken had been steamed first before baking it in the oven.


Ingredients A
1 chicken

Ingredients B
1 piece ginger (smashed)
2 stalks spring onions
1 stalk coriander leafs

2 tsp sugar
1 tsp sugar
1/2 tsp 5 spices powder
2 tsp soy sauce
1 tbsp Shaoxing wine
1 tsp pepper
1/2 tsp dark soy sauce
1 tsp cornflour

Serving Sauce
4 tbsp ginger paste
1/4 tsp salt
1/2 tsp sugar
1 tsp sesame oil
1 tbsp hot oil
(mix with the steamed chicken gravy)


  1. Marinate chicken with the marinade overnight. Rub inside and skin.
  2. Stuff the chicken cavity with smashed Ingredients B. Steam for 10 minutes.
  3. Transfer the steamed chicken to bake in a pre-heated oven 200 Celcius for 20 minutes until golden brown.
  4. Cut chicken into serving pieces. Serve with serving sauce.


Beef Curry

Wednesday, July 9, 2008

CURRY will always be a 'must have' items when it comes to eating Nasi Briyani. Since Hubby loves beef, I had chosen to cook Beef Curry as a side dish with my Nasi Briyani. My Mummy taught me to use the cooking curry sauce to save all the hassle in the curry cooking process. This is my second attempt of using the sauce to make curry. My previous attempt was chicken curry and it was a success. Therefore, I had used the same way again and it never fails me.. :) The curry was so delicioius and the fragrance of the curry while it is cooking was just so aromatic and heavenly. Hmm.. writing this post makes me crave for more curry..


1 packet of curry cooking sauce
450g beef, cubed
3 potatoes, cubed
300ml water
salt to taste

  1. Empty the curry cooking sauce into wok. Boil for 1-2 minutes.
  2. Add beef. Stir well and boil. Add in potato cubes and water. Stir.
  3. Continue cooking until beef is tender.
  4. Add salt to taste.


Nasi Briyani with Chicken

I had been going for some groceries shopping the other day, and this particular rice mix on the rack caught my attention - Briyani Rice Mix. I was thinking of giving it a try since the instructions and ingredients are kinda simple and easy. You guys must have realised by now, most of the time the dishes I made uses a lot of 'shortcut'. Oh well, why not right since they can helped me shorten the duration of my preparation. The rice was fragrant but just one word of precaution when it comes to the amount of water we should be using to cook this rice. I had followed strictly on the amount of water and the rice turned out to be a bit soggy. Guess I have been to engrossed with the whole cooking thingy in the packet till I forget the basic of measuring the water with my palm on deciding the amount of water to use to cook the rice. I'll be serving the Nasi Briyani with beef curry, stir fried cabbages and deep-fried appalam.


1 Briyani Rice mix
3 tbsp ghee
2 cups of rice, washed and drained
300g chicken
2 1/2 cups of water (varies)
20g raisins
20g sliced appalam, deep-fried

  1. Heat 3 tbsp ghee in rice cooker and fry 50g Briyani Rice mix until aromatic.
  2. Stir in 2 cups of rice and 300g chicken until well-coated with mixture.
  3. Add 2 1/2 cups water and stir. Cook until rice and chicken are done.
  4. Once the rice are done, stir in the raisins and serve hot with the deep-fry sliced appalam, curry and vegetables.


Tofu with Fermented Bean Curd

Tuesday, July 8, 2008

What shall I do with the whole bottle of fermented bean curd lying 'helplessly' in the fridge. Actually there's a lot of way to cook it. Some people can even just eat it on its own due to its strong taste but unfortunately I don't belongs this group of people. So I had decided to cook it with tofu and have it with plain porridge and fried chai poh egg. Yummy yummy!

3 pcs firm tofu
3 pcs fermented bean curd
1 1/2 tbsp sauce from fermented bean curd
1 1/2 tsp sugar
30 ml water
oil for frying


  1. Deep-fried tofus till golden brown.
  2. Drained and set aside.
  3. Add in the fermented bean curd, sauce, sugar and water.
  4. Stir well until tofus are well coated.
  5. Dish and serve with porridge and eggs.


Bak Kut Teh

Sunday, July 6, 2008

Decided to make Bak Kut Teh for lunch today as been requested by a friend of Hubby. Earlier of the week, I had bought a packet of herbs and spices mix for Bak Kut Teh, dried mushrooms, foo chuk, poh lei sang choy and enoki mushrooms. You guys must have realised the 'main actor' of the dish is missing.. Hehe.. I had decided to drag Hubby along to the market to get the pork ribs and meat since those that I had saw in the hypermarkets are much more expensive and not that good in quality. So today, me and Hubby woke up early to start our wet market adventure to hunt for our main actor. Along the way, I bought a packet of tau fu pok and yau char kwai as well. So all the main actor, actress and supporting roles are ready, here we go to film the 'drama'.. Indeed, it was a success and goes well with a bowl of fluffy hot rice.


1 packet of Bak Kut Teh herbs and spice mix
1 kg meat (500 g pork ribs, 500 g far yok), blanched to remove the excess oil and sliced
1500 ml water
3 whole garlic
40 g dried mushrooms, soaked and cut the stems
70 g foo chuk, soaked and sliced
1 packet of enoki mushrooms, blanched
few leaves of poh lei sang choy
2 yau char kwai, sliced
1 packet of tau fu pok, blanched to remove excess oil and sliced
2 tbsp dark soy sauce
4 tbsp light soy sauce
salt to taste
2 tbsp oyster sauce


  1. Put the filter bags of the herbs and spice mix, pork meats, dried mushrooms, garlic, tau fu pok, dark soy sauce, light soy sauce, oyster sauce and salt into boiling water. Simmer for about 1 hour.
  2. Add in the foo chuk to the boiling soup. Simmer for another 1/2 hours and transfer to a claypot.
  3. Add in enoki mushrooms and poh lei sang choy and simmer for 5 minutes.
  4. Serve hot with rice and yau char kwai and a plate of vegetables.

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