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Bungalow Living Room
Portiere, brick fireplace, painted or wallpaper frieze
The cord for the lamp on the table in the middle of the room was run across the ceiling.
Images (Scans) copyright © The Arts & Crafts Society, 2009-2018
Please contact us if you would like permission to use these images.
The live crab chosen by the "Zi Char" attendant was meaty & firm. Rika suggested to have it cooked with black pepper. The dish turned out to be delicious. Overall, other dishes were just as good. However, we could be disappointed sometimes because the cooks' skill is inconsistent.
Black Pepper Crab: This crab was cooked with a difference. The additional ingredients include chilli padi and curry leaves. ER felt that some pork lard was used.
Male crabs are more meaty then their female species. However, If you prefer to feast on roe then the female is a better choice.
ER picked up a bundle of glass noodles when we shopped at the supermarket yesterday. The 1st thing he thought of was stir-fried glass noodles. Yes, I have wanted to do this long ago but have been postponing it for so long. Today, finally I realized that stir-frying glass noodles is not that complicated. Just like ER put it, “Cook it like you would do with fried kway tiao/flat rice noodles and use chicken broth instead of water.” Yeah! It was pretty easy!
The 1st plate of fried glass noodles appeared slightly light in colour, so for this subsequent one on 2nd attempt, I had added a little more dark soy sauce. In the midst of cooking this dish, YH remarked, "Hao xiang o!" Those words were very encouraging especially when I was trying out a new dish :)
Guess what I told YH on his birthday? “This plate of stir-fried glass noodles will be longevity noodles for you!” With a hint of innocence and smiling, he asked, “Really, longevity noodles look like this meh?” Of course not but I continued, “There are noodles and eggs and it fits to be.” :) In the end, he agreed to it. Anyway, he had asked for herbal drink again and wanted to have it tonight when he returns from work.
I showed this photo to Rika when she was home after work, she remarked in a mixture of Mandarin and English, “Man hawker style de…” “This is hawker style? No, no, this is home cooked and better!” I replied.
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I was having a lazy and breezy Saturday morning after a busy week. ^_^ Look, no clutter!
P.S: The shed and that chair against the wall? It's not what it **cough** seem. I'm just going to encourage you to test it inworld cos my blog is a PG blog, mmkay.
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Structure: ✤The Dirty Shed - junk
- Rustic Wall Shelf - Willow Home
- ✤Corner Stool - Kuro
- Nautical Map Frame - floorplan
- Train/Tank Souvenir Miniature - Kalopsia
- ✤Suitcase Shelf - Fetch @ TLC
- Vintage Plane Figurette - 22769~[bauwerk]
- ✤little white cabinet with books - junk
- ✤Wood Stump - Kuro
- Art Supplies (past gacha)- tres blah
- Gold Mason Jar with Roses (past gacha) - tres blah
- iFall - Apple Fall
- Mason Jars and Notepad - Sari-Sari
- Polaroids - keke
- Photo clipped papers - keke
- Tablet (past gacha) - tres blah
- Fancy Figure (past gacha) - tres blah
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✤ = Blogger copies
The Lunenburg Bump refers to the style of dormer window treatment over the front door as in this home. There'll be more photos of the bump in coming pictures in Lunenburg, a UNESCO World Heritage Site.
Vegetable was one of the subjects of conversation during Rika’s friends’ visit. Rika remarked, “I had not been eating home cooked vegetables lately.” And I looked at her while I was recalling the events we had during the last week of December 2006. Before I spoke, a friend suggested, “Let’s look at the Flickr photos for evidence.” [Flickr is a sure way to find out whether I have been cooking or not :)] Anyway, the number of outings we had as a family and individually was a good answer to her why her mum had not been cooking~
Limbert settle with spade cut out, original finish. slightly arched apron in front. Reproduction Roycroft "Little Journeys" stand. Original Fir flooring. We changed this bedroom into a family room.
Stickley reproduction lounge chair and footstool. Period Arts and Crafts linen runner with tatting and padded embroidery. The builder splurged on narrow, top nailed oak in the entry, living room and dining area. The rest of the house has Fir flooring in wider planks.
It's finally weekend and I'm a happy camper. ♥
Apart from the surfboard (Aria @ uber), hound (anc @ C88) and mobile (kalopsia @ C88), all of the things here are old releases. Some even 2 years old or more. Hopefully this will be useful while you wait for current events to slow down on the traffic.
Have a lovely weekend, my lovelies. ♥
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//Credits//
- Structure: Country Keep - Scarlet Creative
- Enchanted Forest V2 - Studio Skye
- this and that wall - Zigana
- Magon Art Collection - PILOT
- ✤ Nerine Decorative Surfboard Pair - ARIA @ uber
- flottante puppy - anc @ c88
- Ruffled Rug (old gacha item) - Apple Fall
- ✤ Pearl's Mobile - Vagabond
- Dellinger Desk - PILOT
- Arch Papers in baskets - Consignment
- Dwight Pictures - DIGS
- FLF bookshelves - Zigana
- pattern trinket boxes set - vespertine
- ✤ calipers & papers. - junk
Spaghetti is one of our favourite meals; love our home cooked meat sauce with lots of fresh tomatoes in it.
For this plate of mixed vegetables, I had used half a head of Beijing cabbage approximately 250 g, 50 g golden mushrooms and the remaining half a carrot. Some dried shrimps were washed, chopped and then stir-fried with garlic in olive oil till aroma filled the air. Since the carrot was julienned, it was added all at one go together with the rest of the vegetables. A tablespoonful of oyster sauce along with salt, pinch of pepper, ajinomoto and sugar were added. Turned and tossed the contents in the wok till the vegetables were cooked BUT, still crunchy. Sliced chillies were added at the end of cooking to add punch and colour!
"mee goreng" (fried noodles) from Zi Char stall.
Use and purpose of alkaline water:
Alkaline water, also known as “gan sui” in Cantonese and “air abu” in Malay, is a clear solution of the salts sodium carbonate and potassium carbonate, and sometimes sodium phosphate.
Because it is often called “lye” water, it is frequently confused with lye or caustic soda, which is sodium hydroxide, a much harsher chemical that has limited culinary applications in the West.
In the Asian kitchen, alkaline water has few and specific uses. The characteristic springiness of Hong Kong style “mee” noodle is due to “gan sui”, which is added to noodle dough to firm up its texture, and give it a yellow tint.
It does the same for glutinous rice in “kee chang” (yellow alkaline glutinous rice dumplings) and in their Malay cousin, “kuih lopes”.
Steamed rice-flour dough, for example, in Nyonya “kuih kosui” and “ang koo kuih” skin, can also be given a firmer consistency by carefully measured amounts of alkaline water.
Dried cuttlefish or squid are sometimes briefly soaked in “gan sui” for the opposite effect - it makes them more tender when rehydrated.
As Asians do not fancy the slightly sour, acidic flavour of slowly fermented bread dough so beloved in the West, dim sum chefs add alkaline water to buns “pau” dough to neutralise any yeasty, sour overtones.
Alkaline water is sometimes used as a rising agent in the same way that baking soda is. For instance, it is stirred into “ma lai kou” batter, where it reacts with acids in the brown sugar to produce bubbles that yield a light, fluffy steamed cake.
Tips extracted from Sunday Times
Okay but listen—
this was supposed to be a calm night.
Just a quick “I’ll light some candles, sit down, maybe relax for once” type of moment…
and then suddenly there’s a whole backyard setup, food going, lights glowing, and I’m standing there like—
…how did this turn into a whole vibe?
The oven’s going, something smells way too good, and I swear the second I look away that pizza is getting stolen.
(Not saying by who… but if you know, you know.)
And then there’s the lights.
Not soft, not subtle—
but those lava lamps doing their little hypnotic thing like they’ve got their own personality.
Slow bubbles, bright colors, just sitting there minding their business but somehow stealing the entire scene.
Like… why are they the main character right now?
Everything just kinda came together without trying—
warm glow from the fire, colors bouncing off the walls, random little details everywhere that make it feel lived in instead of staged.
It’s not perfect.
It’s not quiet.
It’s not one of those “sit still and reflect” nights.
It’s the kind where you’re half relaxing, half distracted, and fully just… there.
And honestly?
Those are always the ones that end up meaning more.
✧ Credits ✧
Boutique #187 – Funky Lava Lamp (Dubai Event)
• 100% Original Mesh
• HUD: 8 Colors (x3 variations)
• 2LI
• Copy / Mod
📍 Dubai Event:
maps.secondlife.com/secondlife/Horizon%20Beach/128/128/22
🏬 Mainstore:
maps.secondlife.com/secondlife/Noumea/192/246/1000
CANARUN – Cesme Backyard Space
📍 Mainstore:
Less tired feet, better meals, and smiles instead of frowns. (And who doesn't want all that?)
From the Harris Kit Homes catalog @antiquehome.org
Use and purpose of alkaline water:
Alkaline water, also known as “gan sui” in Cantonese and “air abu” in Malay, is a clear solution of the salts sodium carbonate and potassium carbonate, and sometimes sodium phosphate.
Because it is often called “lye” water, it is frequently confused with lye or caustic soda, which is sodium hydroxide, a much harsher chemical that has limited culinary applications in the West.
In the Asian kitchen, alkaline water has few and specific uses. The characteristic springiness of Hong Kong style “mee” noodle is due to “gan sui”, which is added to noodle dough to firm up its texture, and give it a yellow tint.
It does the same for glutinous rice in “kee chang” (yellow alkaline glutinous rice dumplings) and in their Malay cousin, “kuih lopes”.
Steamed rice-flour dough, for example, in Nyonya “kuih kosui” and “ang koo kuih” skin, can also be given a firmer consistency by carefully measured amounts of alkaline water.
Dried cuttlefish or squid are sometimes briefly soaked in “gan sui” for the opposite effect - it makes them more tender when rehydrated.
As Asians do not fancy the slightly sour, acidic flavour of slowly fermented bread dough so beloved in the West, dim sum chefs add alkaline water to buns “pau” dough to neutralise any yeasty, sour overtones.
Alkaline water is sometimes used as a rising agent in the same way that baking soda is. For instance, it is stirred into “ma lai kou” batter, where it reacts with acids in the brown sugar to produce bubbles that yield a light, fluffy steamed cake.
Tips extracted from Sunday Times
In terms of food value, the variety of mixture of vegetables, sweet peas, carrots, long cabbage and golden mushrooms, had made this more nutritious. To cook this dish, chopped garlic and dried shrimps were sautéed in olive oil till fragrant. Vegetables were then added in, seasonings were also added at the same time and stir-fried till veggies were just al dente.
My Version:
Recipe:
Tom Yam Prawns
Ingredients:
500 g prawns –trimmed and de-veined
3 ½ tbsp Tom Yam paste [ready-made]
1 onion – peeled and sliced
1 clove garlic - sliced
Salt, sugar and ajinomo to taste
1 Thai honey orange – extra juice - use 3 tablespoons
1 tbsp oil
Method:
1. Heat up oil in frying pan; add in the garlic and sauté till light brown. Put in the sliced onion and stir-fried till transparent.
2. Add in tom yam paste and stir to warm up, add in the prawns, swirl around till they change colour, but not fully cooked yet. Add in seasonings to taste and turn to mix well.
3. Add in orange juice, mix well and cook till prawns are just done and the gravy has reduced to a thick sauce.
There is another slightly different recipe of tom yam prawns here, read it if you like: Tom Yam Prawns
Structure: Country Keep - Scarlet Creative @ Collabor88
Left to right:
Mini Music II Jukebox - 7 Emporium
33 1/3 rpm set - Second Spaces
[Infinity] wall decor . Moon&Stars . gold - Sway's @ Uber, Celestial
Shooting Star Lamp - +Half-Deer+
Crystal Lamp (Yellow) - Kuro
✤Raleigh upholstered bench - ARIA @ TMD Feb 2015
Charms (Rez) (Books Animated) - Lark
Telescope / chrome - [ kunst ] & Abiss @ Uber, Celestial
The Greatest Gift Wall Art - Wimey
Shelf [star] yellow (with decoration) - Sway's
✤arche desk. & chair - junk @ Uber, Celestial
✤HomeStyle - Wood Box - KAZZA
✤HomeStyle - Table Globe - KAZZA
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✤ = Blogger copies
Pisang tanduk is one of the varieties of bananas used to made hot-off-the-wok Malay snack pisang goreng/fried banana fritters, which are sold at hawker centres. Malay snacks at Geylang Serai Market are said to be reasonable priced besides there is a large variety to choose from.
“This banana is not ripe yet, got to wait for a day or two.” the “uncle” at the wet market told me. Those greenish patches on the banana skin indicated it is unripe. The flesh has an appealing light peach colour and is firm and sweet when ripe.
In the compound of my childhood home, my father had grown a few varieties of banana trees, no pisang tanduk though. In those days, besides using the banana leaves as linings for trays and wrappings when making kueh, the leaves were used during the ironing of clothes. The hot iron, filled with burning charcoal, was first pressed on the leaf before use. Until today, I still wonder the logic behind this action. Anyway, the smell from the burnt leaves was, in fact, pleasant!
A few days ago, Rika bought pieces of breaded fried chicken laden with lots of black pepper...though tasty to me she found them too hot and spicy.
Black pepper garlic fillet was an idea span off from what we ate earlier minus bread crumbs because they absorbed too much oil when used in fried food.
Moomin Homestyle Dishes, No. 5 Gratin, from 2017. I've always wanted this pitcher and flowers. It's not that great in person though.
Repotting a leaf cutting that has survived.
Latin name: Zamioculcas zamifolia
Common name: "Fat Boy" "ZZ Plant" or "Eternity Plant"
origin: Tanzania, Zanzibar
ideal temperature: 20°-24°C
Zamioculcas zamifolia - pronounced ZAM-ee-oh-cool-kass.
If you like to know more about this plant, please visit: www.indoor-plant-care.com/indoor_plant.asp?title=Zamiocul... and
So happy! Cooking nasi lemak using basmati rice was such a breeze! In my previous experiences, the rice almost always turned out a little soggy using fragrance rice! For this reason, I have not been cooking nasi lemak for a long time. Nasi lemak in Malay is coconut rice.
Today, we had our nasi lemak with fried pomfret, chicken fillets, sliced cucumber and sambal ikan billis.
:) Due to some delay, this lunch was served around 3 PM. Luckily, we had a good breakfast at the foodcourt.
A really nice dish of vegetables, golden mushrooms, leaves of long cabbage, carrots and tomatoes, all ingredients blended in so all~
When it comes to stir-frying most vegetables, always cook till they “sweat” which indicates that they are almost done…watch out from now so that they are not over cooked. Food value diminishes in overly cooked vegetables!
Dessert Anyone ?
Happy Canada Day Weekend
#bitesize #homestyle #baking #whippedcream #berries #homestyle #culinart
My version:
Apricot Seed Honey Dates Dessert
Recipe:
Ingredients:
1 large Chinese pear
8 large honey dates
1 ½ tbsp apricot seeds [mixture of nan xin + bei xin]
1.2 litres water
Method:
1. Rinse apricot seeds.
2. Boil water in a pot, put in apricot seeds and honey dates, bring to a boil, lower heat and simmer for 40 minutes. [Honey dates take time to release flavour and taste.]
3. Peel and cut pear into 8 pieces with core removed and add them to the pot of boiling contents, bring to a quick boil and then simmer for another 30 minutes.
4. Eat contents with dessert soup.