“$7m green space meant to give the youngs an insight into natural world”
Isn’t sure where to go with the children over the weekends? That’s this great park that would speak for itself.
Sharing a post on the Asia’s first garden for children was part of my assignment. Yes, this great place opens just around your neighborhood here in Singapore!
This newly opened Jacob Ballas Children’s Garden at the Botanic Gardens (at the Bukit Timah core) in Singapore was a great place to nurture a child on appreciation to the nature. For the active ones, this certainly was a place with extensively large space for them to deplete their energy in a positive way.read more
“Our 2-day FOOD Trip in Malacca..was so recharging!”
We visited Malacca over the weekend.
This was our second short getaway within the year. From SG to Malacca, it took around 3 hours bus journey.
I loved vacations!
As a self claimed traveler, not so a tourist (><), we always had our extensive research and detailed itinerary planned out, for every single trip, long and short, and aimed to fulfil each and every programme set out in the excel sheet. Without disappointment, we indeed fulfilled all our planning, for food and visits. Certainly, it was the food that matters the most to me! :) The best experience from this trip was gotten to try Malacca local delicacies and specialites food like Chendol, Satay Celup and Chicken rice ball.. Good old yummy food!read more
I always make this for tea time or when I can’t finish the loaf of bread purchased more than 3 days (it’s harden and not so nice to eat it plain).
One could easily swipe away 4 slices of toast made with this simply-easy recipe. I could at least eat 3 slices at one go, no joke. Milk bread, honey, and berries, I considered this dish as healthy snack and good breakfast.
As for weight-watcherlike myself, snacking 2 slices of toasts with berries and 1 spoonful of maple syrup (30g) at about 300 kcal seems a little too “heavy”. So, I prefer eating only the toasts and berries without syrup. This helps me to save 90 kcal. If go with choice of light bread (low-fat), it’ll save you another 7 kcal. If just the toasts by itself counts about 183 kcal.read more
This is a very simple homemade smoothie which doesn’t even need a blender to do the mixing. By all mean, go ahead with a blender, if it’s easier for you. The consistency between using a fork and into a blender differs a little. The later certainly yields more refine and smoother consistency.
This dessert takes less than10 min to make 2 glasses.
Serves 2 large glasses
2 honey mangoes, chilled and peeled
1 cup of plain yogurt (low-fat)
2 tablespoons of breakfast cereal (eg honey stars or cornflakes), lightly crushed
2 tablespoons of honeyread more
Yesterday was Chinese Lunar Fifteenth. We tried to keep Lunar First and Fifteenth of the month as vegetarian days.
Since I had broccoli in the refrigerator, I just bought a packet of vegetarian mock abalone steak from the vegetarian shop along the way home from work. I remembered first seeing this mock abalone at a grocery store (which also sells vegetarian products) in Bishan wet market. Unlike those canned fried-gluten mock abalone and the one made of oyster mushrooms, this vacuum-packed vegetarian abalone steak caught my eyes by its outlook, resembling the actual seafood. It was well recommended by the seller.read more
“Instant made ‘low fat’ Laksa with abundance of sides to go along!”
I wanted to cook up a quick meal, Laksa seemed like a good choice. Hadn’t gotten any chance to prepare the ingredients in advance (as I did my marketing of the day during lunch hour), I started to wash and peel the prawns, cut meat into thin slides and soak bean sprout, etc. Set them aside, I boiled a pot of water for making the soup base.
Since I usually did not have much time to cook extensively after work, I used readily packed laksa paste which commonly available in any supermarket (about $1.70 and $2.50 per packet). Guilty as charged, with no excuse, but I truly thought it does come in handy and eases my cooking, at times. :))read more
It’s about every food I’ve cooked with heart and loves