全家福

My nephew is turning 1 soon! Oh my! How time flies!!! They will be coming back to celebrate his bdae and how I look forward to seeing the lil one! I think pinching his cutie face more like it.

And my brother is coming back real soon too! Yea. The whole family is going to be intact again…though not for long. But oh well, it’s better than nothing!

Come back quick!

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Training

Since the day we did without cars, we have been walking a lot which was excellent because we needed the workout.
It was rather troublesome to jog in ECP now as travelling there is not as convenient now. So what we did was to jog at reservoir once we reached home.
We are thankful for colleagues who so willingly send us back home if it is on their way. Yesterday was one such day and Ken and I decided to try the slopes near Chai Chee.
It was tough because the gradient is steep, esp near Jalan Sentosa. Tough as it might be, it was good training nonetheless since there are very slopes to conquer in NY Marathon.
I’m looking forward to the recee trip in August when we will pop by NYC for 3 days to familiarise with the route and also Boston where I heard has got many many challenging slopes.
Good training ground. I like!

Run: 5.08km
Time: 28 min
Pace: 5″37

Tiramisu

I’ve decided to try tiramisu today, using Sheridan’s Irish coffee cream Liqueur. I followed the recipe from Keiko, just that I changed the green tea to coffee and also used liqueur. For each layer of cheese filling, I dusted a thin layer of cocoa powder. I will also be trying other recipes in future and determine which is the best and could match up to the ones in Prego.

This recipe here is from a coffee baking book.
250g of mascarpone
1 packet of ladyfingers
4 eggs
100g of powdered sugar
1 small glass of amaretto syrup
1 large mug of strong coffee
50g of cocoa powder

1. Break the eggs and separate the whites and the yolks into different containers. Use an electric mixer to beat the egg yolks and sugar for 5 minutes. Add the mascarpone and continue to beat for another 5 minutes.
2. Beat the egg whites until stiff and delicately add them to the previous mixture.
3. Mix the coffee and amaretto syrup. Quickly soak the ladyfingers in the mixture and spread them on the bottom of a large mould.
4. Pour in half of the mascarpone mixture. Next, add a layer of coffee-soaked biscuits and then add the rest of the mascarpone mixture.
5. Leave in the refrigerator for at least 8 hours.
6. Before serving, sprinkle cocoa powder on top through a sifter.

The following recipe is what Ken’s aunt gave me.
Instructions:
– 5 to 6 large eggs – to separate the yolk from the white
– Place egg white into cake mixer
– Whip white until stiff (at fastest speed)
– 5 tbsp of white sugar to be added in and whip
– Add 500g mascarpone cheese (approx 125g at a time) into mixer and whip at slow speed
– Mix in egg yolk
– Soak french bread sticks in 4 cups of expresso coffee in a flat blased plate mixed with disaranno amaretta
– Fill corning ware with expresso soaked bread sticks and add an even layer of mixture
– Add a layer of cocoa powder
– Repeat
– 3 to 4 hours in freezer and dust top layer with cocoa powder after freezer

Steamed chicken with coriander & Ginger dressing

2 chicken thigh fillets

Dressing:
2 tbsp finely chopped coriander stems
4-cm piece ginger, sliced into stripes
2 clove garlic, minced
1 red chilli, finely sliced
2 tbsp light soy sauce
1 tbsp black vinegar
1 tsp sugar
1 tsp sesame oil
3 tbsp peanut or corn oil

1) Prepare dressing by combining all the ingredients except the corn oil in a bowl.
2) Heat oil in a small, heavy-bottom pan until it starts to shimmer slightly. Turn off the heat and add the dressing ingredients. Stir to combine and set aside.
3) Choose a heatproof plate that will fit into your steamer. Arrange chicken on plate and steam for about 15 minutes, or until chicken is just tender.
4) remove and allow to rest for 5 minutes.
5) Drain off excess liquid from the chicken and transfer chicken to a chopping board. Chop chicken and arrange on a serving plate. Spoon over dressing and serve at room temperature.

Pasta salad with tuna, nuts and vege

1 cup of cooked pasta
1 can of tuna in olive oil
1 stalk celery, diced
1 small carrot, diced
1 green apple, diced
2 tbsp walnuts, lightly toasted and chopped
2 tbsp dried cranberries
Dressing: 1/2 cup low-fat mayo or yoghurt
1 tbsp lime juice Pinch of sea salt and pepper

1) To make the dressing, mix mayo or yoghurt with lime juice and season with salt and pepper

2) Toss all the salad ingredients with the dressing. Add a little more yoghurt if you prefer and serve.

If there is one thing I want to do, that would be teaching. I long to go back to the classroom, where I could be my true self, where I am the manager of the 40 young people, where I am the director, stage manager, actor, set designer and even playwright of the stage.

So this could be one opportunity for me in Boston.