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Sick Little Ophe
Thursday, June 28, 2007
Hey peeps!
Well lack of updates man! Coz I'm down with stuffed nose and sore throat since Sunday. These 2 days, the stuffed nose has become running nose and my sore throat is much better turning into a little cough... Hopefully with the meds from the pharmacy, will get better soon. The medications they sell here over the counter where you self medicate are so powerful- those you can only get back home with a doctors prescription!
I bought Sudafed (Normally when I get my bout of sinusitis, back home, the doc will prescribe it) So anyway I cant really see a doc here coz you have to make an appointment. And the appointment waiting time is a few days- which I presume by the time I go see the doc, I will have more or less recovered. I wonder how people get their MC here... haha unlike back in singapore minor diarrhea or flu can get an MC by waiting just for 2 hrs... Anyway unless you are really sick, like severe diarrhea or you feel like you are about to pass out, you can go to the hospitals A&E dept to get yourself check. So over here, the Americans will just go to the pharmacy and help themselves to the Over the Counter (OTC) drugs. Or there are friendly pharmacists during office hrs to help you if you are in doubt! Hehe seems like the pharmacists here are "general practitioners" back home. Kekeke... Move off docs!
I just realised that the owner of a Lexus that parks beside our car everyday is a doc! :) (He has a hospital doc parking permit on his car- Hehe) So I'll know who to go to if I need an emergency check up!
Anywayz enough of my ill B***S*** hehe... Have I told you last week I made hainanese chickeen rice for baby and myself!? Yummy! It was quite a success! The recipe was given by FY. Hehe Thanks! Will post the recipe at the end of this blog later! (Btw, I am trying to put up another blog to consolidate all the recipes so that it will be easier for me to refer to the next time I wanna use it again or even for you if you need to use it!) Also I wanna thank Manqi my dear fren she has been sending me quite a few recipes which she has scanned from some magazines) Will try them soon! :) Think I am becoming quite a cook yah! My darling is pretty impressed! Hehe...
Oh check out this cute little pic of my darling Cong Cong-My da sao send to me. Just heard that he has begin to start crawling! So cute and both the brothers are doing very well. Kang Kang always loves his little brother! So sweet! See his smile, kawaii!
Here are some pics from the clubbing place "Barcelona" we went last Sat with Derek, Kit, Jervis and Gail. Jervis and Gail are not in the pics as they were rather late and by the time they arrived, we hit the dance floor! I am starting to drink beer again, think its a much more "cooling" drink then the rest of the alcoholic beverages... Hehe... Wine as well, this weekend, think me and honey will be going to IKEA Tempe, to get a display cabinet for the living area. Also darling is going to get a 6 bottles capacity wine fridge! Very cute ya, he has a big one back home so dun thk will be getting a big one here since the wine we bought most of the time we drink them and not collect them. :) So he is really excited about the fridge!
That's me and darling... A bit dark ya?
Derek and Kittie Mei
Me and Kittie Mei all smiles!!!
Darling and Top Gun Derek (Top Gun- think his shooting tops everyone during the last shooting competition and so he gets Top Gun, his call sign is "Charme" not sure why, will ask darling later.)
Me and kittie Mei in the Ladies! They sell all sort of stuff in the Ladies, Peppermints, Sanitary Napkins, Cigarettes, Blah Blah Blah...
Next week, will be having a short holiday on Wed and Thurs! Yippee! Its July 4th- America's Independence Day! Seems like there's a lot of holidays here huh dun thk there's any holidays in Singapore for the month of July, is there? Too bad darling just started flying so he won't be able to take 1 day leave on Fri else we have a super long weekend and can go somewhere! Dunnoe what to do for the holidays yet though.
Think Jason's cousin and her family will be coming up to Grand Canyon(They stay in LA) in Aug so we will be doing the Grand Canyon trip only in Aug ba. If we go to grand canyon next Wed and Thu then we will be going up twice in 2 months hehe.... Can't wait to mit up with Issac and Shue Li... (Jason's niece and nephew) They are really nice kids! :)
Oki great, now here's the long awaited...
HAINANESE CHICKEN RICE RECIPE (Got it from chubbyhubby.net) It takes quite a lot of work though... :: Serves 4
Chicken Part -1 fresh whole chicken (about 1kg) -1 tsp salt -1 Tbs light soya sauce -1 tsp Chinese rice wine -2 pieces of ginger, each 1-inch thick, lightly bruised with the back of a knife -1 garlic clove, peeled and lightly bruised -1 spring onion -1 tsp sesame oil
Rice Part -2 cups long grain jasmine rice -2 1/2 cups chicken stock (obtained from cooking the chicken; see recipe) -chicken fat (from preparing the whole chicken; see recipe) -1 Tbs finely minced ginger5 garlic cloves, peeled and finely minced -1 tsp sesame oil -1 tsp salt -1 pandan leaf, tied into a knot
Chilli and Ginger Sambal Part -10 fresh red chillies, seeds removed from half, -chopped10 garlic cloves, peeled and chopped -2 Tbs peeled and chopped ginger -1 Tbs vegetable oil -1Tbs chicken stock (obtained from cooking the chicken; see recipe) -salt, to taste -sugar, to taste -calamansi juice, to taste
When Serving -1 cucumber, halved length-wise and thinly sliced -sprigs of coriander -dark soy sauce -salt -ground white pepper -2 spring onions, finely sliced
Preparation 1) Remove the fat from the cavity of the chicken and set aside for use in flavouring the rice later. 2) Vigorously rub the cavity and exterior with salt. 3) Then rub the chicken cavity with 1/2 tablespoon of the soy sauce and all of the rice wine. 4)Stuff the cavity with ginger, garlic and spring onion. 5)Set aside for 1 hour (not in the fridge).
Cooking the Chicken 1) Bring a deep stockpot, filled with enough water to cover the chicken, to the boil. 2) Lower the chicken into the pot—it should be completely immersed. 3) Immediately turn off the heat, cover, and leave to stand for 1 hour. 4) At 15-minute intervals, lift the chicken and drain the water from the cavity to ensure that the chicken cooks inside as well. 5) At the 30-minute mark, reheat the water almost to boiling point, then turn the heat off. 6) Never having been allowed to boil, the chicken should be cooked to succulent and juicy perfection. 7) At the end of the hour, remove the chicken from the pot, and plunge into a large bowl of iced water to arrest further cooking. 8) Once cool (about 15 to 20 minutes), drain the chicken thoroughly. 9) Rub it down with the remaining 1/2 tablespoon of soy sauce and sesame oil. 10) Snip off the chicken wing tips, neck, and legs. Toss these into the liquid left in the stockpot. 11) Set the chicken aside, covered, until ready to serve.
Cooking the Rice 1) Rinse it in a sieve under cold running water until the water runs clear. 2) Drain thoroughly. 3) Bring the pot with the chicken stock to the boil, simmering until the liquid is reduced to about 5 cups, skimming off any scum that rises to the surface. 4) Strain the stock. Measure out 2 1/2 cups for cooking the rice. Set the rest aside. 5) Place the chicken fat set aside earlier in a medium saucepan. 6) Cook on a low heat to render the fat (there should be about 3 tablespoons worth). 7) Add the ginger and garlic, and fry gently until aromatic without browning. 8) Add the drained rice and sesame oil, stirring well to coat each grain with fat. 9) Add the 2 1/2 cups of chicken stock to the rice, and bring to the boil. 10) Add the pandanus leaf and salt. 11) Simmer briskly until there is no water left on the surface of the rice. 12) Clamp the lid of the saucepan on tightly, and immediately reduce the heat to the lowest. 13) Leave for about 10 minutes. Turn the heat off, and allow the rice to stand for another 10 minutes before uncovering. **Alternatively, after frying the rice, place it in a rice cooker with the pandan leaf and salt. Substitute chicken stock for the amount of water you would ordinarily add to cook the same amount of rice.
Making the Chilli 1) Process or blend the chillies, garlic and ginger to a fine paste, adding the oil and chicken stock (from what was reserved earlier) to facilitate the process. 2) Scrape into a bowl. 3) Stir in salt, sugar and lime juice to taste. 4) Dish some into 4 individual saucers.
Ready to Serve 1) Chop the chicken Chinese-style into bite-sized pieces with skin and bone intact. 2) Place on a serving platter over the sliced cucumber. 3) Garnish with sprigs of coriander. 4) Dish some dark soy sauce into 4 individual saucers. 5) Bring the remaining chicken stock back to the boil. 6) Season to taste with salt and ground white pepper. 7) Ladle into 4 small soup bowls and garnish with the sliced spring onions. 8) For each serving, pack a small bowl with rice, then invert rice onto a plate. 9)Each person gets a plate of aromatic rice, a bowl of shimmering chicken broth, and 2 small dishes of dipping sauces—the chilli and ginger sambal, and the dark soy sauce. Everyone helps himself or herself to the platter of Hainanese chicken placed in the centre of the table.
YUMMY... Ok.. enjoy your weekend peeps. Will update soon!
Well lack of updates man! Coz I'm down with stuffed nose and sore throat since Sunday. These 2 days, the stuffed nose has become running nose and my sore throat is much better turning into a little cough... Hopefully with the meds from the pharmacy, will get better soon. The medications they sell here over the counter where you self medicate are so powerful- those you can only get back home with a doctors prescription!
I bought Sudafed (Normally when I get my bout of sinusitis, back home, the doc will prescribe it) So anyway I cant really see a doc here coz you have to make an appointment. And the appointment waiting time is a few days- which I presume by the time I go see the doc, I will have more or less recovered. I wonder how people get their MC here... haha unlike back in singapore minor diarrhea or flu can get an MC by waiting just for 2 hrs... Anyway unless you are really sick, like severe diarrhea or you feel like you are about to pass out, you can go to the hospitals A&E dept to get yourself check. So over here, the Americans will just go to the pharmacy and help themselves to the Over the Counter (OTC) drugs. Or there are friendly pharmacists during office hrs to help you if you are in doubt! Hehe seems like the pharmacists here are "general practitioners" back home. Kekeke... Move off docs!
I just realised that the owner of a Lexus that parks beside our car everyday is a doc! :) (He has a hospital doc parking permit on his car- Hehe) So I'll know who to go to if I need an emergency check up!
Anywayz enough of my ill B***S*** hehe... Have I told you last week I made hainanese chickeen rice for baby and myself!? Yummy! It was quite a success! The recipe was given by FY. Hehe Thanks! Will post the recipe at the end of this blog later! (Btw, I am trying to put up another blog to consolidate all the recipes so that it will be easier for me to refer to the next time I wanna use it again or even for you if you need to use it!) Also I wanna thank Manqi my dear fren she has been sending me quite a few recipes which she has scanned from some magazines) Will try them soon! :) Think I am becoming quite a cook yah! My darling is pretty impressed! Hehe...
Oh check out this cute little pic of my darling Cong Cong-My da sao send to me. Just heard that he has begin to start crawling! So cute and both the brothers are doing very well. Kang Kang always loves his little brother! So sweet! See his smile, kawaii!
Here are some pics from the clubbing place "Barcelona" we went last Sat with Derek, Kit, Jervis and Gail. Jervis and Gail are not in the pics as they were rather late and by the time they arrived, we hit the dance floor! I am starting to drink beer again, think its a much more "cooling" drink then the rest of the alcoholic beverages... Hehe... Wine as well, this weekend, think me and honey will be going to IKEA Tempe, to get a display cabinet for the living area. Also darling is going to get a 6 bottles capacity wine fridge! Very cute ya, he has a big one back home so dun thk will be getting a big one here since the wine we bought most of the time we drink them and not collect them. :) So he is really excited about the fridge!
That's me and darling... A bit dark ya?
Derek and Kittie Mei
Me and Kittie Mei all smiles!!!
Darling and Top Gun Derek (Top Gun- think his shooting tops everyone during the last shooting competition and so he gets Top Gun, his call sign is "Charme" not sure why, will ask darling later.)
Me and kittie Mei in the Ladies! They sell all sort of stuff in the Ladies, Peppermints, Sanitary Napkins, Cigarettes, Blah Blah Blah...
Next week, will be having a short holiday on Wed and Thurs! Yippee! Its July 4th- America's Independence Day! Seems like there's a lot of holidays here huh dun thk there's any holidays in Singapore for the month of July, is there? Too bad darling just started flying so he won't be able to take 1 day leave on Fri else we have a super long weekend and can go somewhere! Dunnoe what to do for the holidays yet though.
Think Jason's cousin and her family will be coming up to Grand Canyon(They stay in LA) in Aug so we will be doing the Grand Canyon trip only in Aug ba. If we go to grand canyon next Wed and Thu then we will be going up twice in 2 months hehe.... Can't wait to mit up with Issac and Shue Li... (Jason's niece and nephew) They are really nice kids! :)
Oki great, now here's the long awaited...
HAINANESE CHICKEN RICE RECIPE (Got it from chubbyhubby.net) It takes quite a lot of work though... :: Serves 4
Chicken Part -1 fresh whole chicken (about 1kg) -1 tsp salt -1 Tbs light soya sauce -1 tsp Chinese rice wine -2 pieces of ginger, each 1-inch thick, lightly bruised with the back of a knife -1 garlic clove, peeled and lightly bruised -1 spring onion -1 tsp sesame oil
Rice Part -2 cups long grain jasmine rice -2 1/2 cups chicken stock (obtained from cooking the chicken; see recipe) -chicken fat (from preparing the whole chicken; see recipe) -1 Tbs finely minced ginger5 garlic cloves, peeled and finely minced -1 tsp sesame oil -1 tsp salt -1 pandan leaf, tied into a knot
Chilli and Ginger Sambal Part -10 fresh red chillies, seeds removed from half, -chopped10 garlic cloves, peeled and chopped -2 Tbs peeled and chopped ginger -1 Tbs vegetable oil -1Tbs chicken stock (obtained from cooking the chicken; see recipe) -salt, to taste -sugar, to taste -calamansi juice, to taste
When Serving -1 cucumber, halved length-wise and thinly sliced -sprigs of coriander -dark soy sauce -salt -ground white pepper -2 spring onions, finely sliced
Preparation 1) Remove the fat from the cavity of the chicken and set aside for use in flavouring the rice later. 2) Vigorously rub the cavity and exterior with salt. 3) Then rub the chicken cavity with 1/2 tablespoon of the soy sauce and all of the rice wine. 4)Stuff the cavity with ginger, garlic and spring onion. 5)Set aside for 1 hour (not in the fridge).
Cooking the Chicken 1) Bring a deep stockpot, filled with enough water to cover the chicken, to the boil. 2) Lower the chicken into the pot—it should be completely immersed. 3) Immediately turn off the heat, cover, and leave to stand for 1 hour. 4) At 15-minute intervals, lift the chicken and drain the water from the cavity to ensure that the chicken cooks inside as well. 5) At the 30-minute mark, reheat the water almost to boiling point, then turn the heat off. 6) Never having been allowed to boil, the chicken should be cooked to succulent and juicy perfection. 7) At the end of the hour, remove the chicken from the pot, and plunge into a large bowl of iced water to arrest further cooking. 8) Once cool (about 15 to 20 minutes), drain the chicken thoroughly. 9) Rub it down with the remaining 1/2 tablespoon of soy sauce and sesame oil. 10) Snip off the chicken wing tips, neck, and legs. Toss these into the liquid left in the stockpot. 11) Set the chicken aside, covered, until ready to serve.
Cooking the Rice 1) Rinse it in a sieve under cold running water until the water runs clear. 2) Drain thoroughly. 3) Bring the pot with the chicken stock to the boil, simmering until the liquid is reduced to about 5 cups, skimming off any scum that rises to the surface. 4) Strain the stock. Measure out 2 1/2 cups for cooking the rice. Set the rest aside. 5) Place the chicken fat set aside earlier in a medium saucepan. 6) Cook on a low heat to render the fat (there should be about 3 tablespoons worth). 7) Add the ginger and garlic, and fry gently until aromatic without browning. 8) Add the drained rice and sesame oil, stirring well to coat each grain with fat. 9) Add the 2 1/2 cups of chicken stock to the rice, and bring to the boil. 10) Add the pandanus leaf and salt. 11) Simmer briskly until there is no water left on the surface of the rice. 12) Clamp the lid of the saucepan on tightly, and immediately reduce the heat to the lowest. 13) Leave for about 10 minutes. Turn the heat off, and allow the rice to stand for another 10 minutes before uncovering. **Alternatively, after frying the rice, place it in a rice cooker with the pandan leaf and salt. Substitute chicken stock for the amount of water you would ordinarily add to cook the same amount of rice.
Making the Chilli 1) Process or blend the chillies, garlic and ginger to a fine paste, adding the oil and chicken stock (from what was reserved earlier) to facilitate the process. 2) Scrape into a bowl. 3) Stir in salt, sugar and lime juice to taste. 4) Dish some into 4 individual saucers.
Ready to Serve 1) Chop the chicken Chinese-style into bite-sized pieces with skin and bone intact. 2) Place on a serving platter over the sliced cucumber. 3) Garnish with sprigs of coriander. 4) Dish some dark soy sauce into 4 individual saucers. 5) Bring the remaining chicken stock back to the boil. 6) Season to taste with salt and ground white pepper. 7) Ladle into 4 small soup bowls and garnish with the sliced spring onions. 8) For each serving, pack a small bowl with rice, then invert rice onto a plate. 9)Each person gets a plate of aromatic rice, a bowl of shimmering chicken broth, and 2 small dishes of dipping sauces—the chilli and ginger sambal, and the dark soy sauce. Everyone helps himself or herself to the platter of Hainanese chicken placed in the centre of the table.
YUMMY... Ok.. enjoy your weekend peeps. Will update soon!
Memorable Holiday Destinations 2008
Lake Mead, Las Vegas, USA
San Diego, USA
Singapore
Yellow Stones, Montana, USA
Glen Canyon, Arizona, USA
Las Vegas, USA
2007
New York, USA
Utah, USA
Yosemite National Park, San Francisco, USA
Napa Valley, San Francisco, USA
Cabazon, Los Angeles, USA
Grand Canyon, Arizona, USA
San Francisco, USA
Los Angeles, USA
2006
Tokyo,Japan
Taipei,Taiwan
Bangkok, Thailand
Bintan, Indonesia
2005
Colorado, USA
Grand Canyon, Arizona, USA
Tucson, Arizona, USA
Los Angeles, USA
Las Vegas, USA
San Diego, USA
Bintan, Indonesia
As of Dec 21 2008
Apologies on the lack of updates!
Been posting pictures on facebook and it seems wierd to post again on the blog haha kinda double job like that
And have been getting lazy in writting, prefering to use the mouse and just click!
Caleb's blog is still recieving weekly updates though
In fact we just updated the blog with some "photo studio" pics!
Do check it out!
Stay Tune for updates!
Sick Little Ophe
