CASSIOPEIA CALLS FOR BOYCOTT OF SM ENT.

The boycott DOES NOT include TVXQ's releases under AVEX Corps. This is ONLY related to SM Entertainment products and their extra enterprises.

CASSIOPEIA CALLS FOR BOYCOTT OF SM ENTERTAINMENT

FINAL RELEASE
Original File | DNBN Link





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Please always support TVXQ!
Always Keep the Faith :)

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OMG...
their situation's even WORST than what i had expected...
they DEFINITELY MUST get out of SM!!!
IMMEDIATELY!!!
the contract's TOTALLY EXPLOITATIVE!!!
and to think they made them sign it when they were underaged...
RIDICULOUS!!!
it's blatant exploitation of youths!!!
SM should be SUED for this!!!


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专属天使の悪戯なKiss　m(~_~)m



동방신기,
언제나 비가와도 칠흙같이 캄캄한 어둠이 와도...
그대 곁에서 기다릴께 ...
Nothing better than that...




[Color - Melody & Harmony]

誰かのために
For someone’s sake
僕らはここで
we are here,
小さな事しかできないけれど
Although we can only achieve small things,
一秒だけでも
Even just for 1 second,
世界上に涙止めて
We still want to stop all the tears in this world,
笑顔になってくれるのなろ
And turn them all into smiles

My music is my life
For you, for your smile...

CASSIOPEIANS, PLS SIGN TO SUPPORT TVXQ~!!

Sign to support TVXQ!
No need to register!
Link: http://www.dnbn.pe.kr/bbs/zboard.php?id=sign

Direction:
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E-mail: Your email, this website will check your IP, so that you just can sign one e-mail with one PC/laptop.
Phone: Your number with your IP's country. Example: Vietnam: +84****
In the last frame, you have to erase this line: [SM 불공정 계약]나는 동방신기를 지지합니다-서명합니다. Then write your comment!
After that, click "Sign"
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If this line appears: 이름을 입력하셔야 합니다 . You have to start again!

All of signs in this website will be send to Seoul lawcourt.
Start from August 26 to Sep 4.

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专属天使の悪戯なKiss　m(~_~)m

ION Orchard - the Japanese gastronomic haven...

explored ION more thoroughly yesterday and had a really satisfying gastronomical experience there...

we had lunch at Itacho Sushi; & for dinner, a mix-and-match of various treats from Fruit Frolic, Tsukiji Gindaco & Hokkaido Express.... then coffee at dr. Cafe Coffee... & did some supermarketing at THREESIXTY Marketplace....

Itacho Sushi
#B2-18
(+65) 6509 8911
Opening Hours:
11am - 10.30pm (Mon - Fri)
Closed from 3pm - 6pm daily
11am - 11pm (Sat/Sun)

Itacho means Chief Chef in Japanese. Itacho is the title given to the person with the most sublime position in a Japanese restaurant. Itacho creates food with precious food ingredients to each and everyone of his guests. With the same believe, Itacho Sushi only uses seasonal fresh fish and first class ingredients, with which chefs will instantly prepare handmade fresh sushi when guests order. With so much to offer, Itacho Sushi, since opening its first outlet in Hong Kong till its current 24 outlets, has attracted long queues outside its doors everyday.

* we had roasted fatty salmon sushi, roasted wagyu beef sushi, fatty tuna with spring onion roll, cheese roll, salmon & salmon roe roll, unagi & steamed egg rice bowl & a softshell crab salad. very satisfying meal... and i think it tastes good... a bit pricey for the roasted sushi cos it's like S$5 to S$7 for 1 piece, but it's DELICIOUS... the meat really melts in your mouth.... and i get to indulge or OVER-INDULGE in wasabi with my rice here... gosh i'm turning into a eating-wasabi-with-plain-rice-is-my-skill Kim Jaejoong... but i don't really like the sensation when it floods my nose and makes me tear uncontrollably... but i like the taste of it with rice, sashimi, sushi, & mayonnaise though...

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Fruit Frolic
#B4-84
Opening Hours: 10am - 10pm daily


Singapore's ONLY Cold-Pressed Juices that are filled with LIVE Enzymes!

Fruit Frolic uses cold-pressing to ensure minimal or no destruction of enzymes, vitamins and nutrients so you get the most out of the fruits and vegetables. Drinking Fruit Frolic's Living Juice is almost like intravenous feeding where the enzymes and nutrients go straight to the cellular level.

Our Pure & Power juices are freshly squeezed with NO SUGAR added. Fruit Frolic also serves Freshly -made Fruit Ice-Cream, Salads, Chocolate Fruit Fondue and Chocolate Fruits.


*I had COLD FIGHTER, with ginger... without ice (cos ice made with tap water gives me stomach cramps)... I was sneezing slightly in morning due to slight sinus, so I thought I should try this... plus... it reminds me of SOUL FIGHTER... Jaejoong + Changmin... ^_^ the ginger gives the drink a spicy kick... I think it's quite a nice blend... suits the name... gives your stomach a warm punch when you drink it...

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Tsukiji Gindaco
#B4-64/65
Opening Hours: 10am - 10pm daily


Tsukiji Gindaco currently has approximately 300 stores in Japan. Since 2004, we establish to Asia like Hong Kong, Taiwan, Shanghai & Thailand. Now, we are in Singapore, opening our 1st shop here. In-regardless of languages or culture barrier, we just want to achieve our motto of seeing people satisfactory smile when they eat our delicious, piping hot Takoyaki.

In Tsukiji Gindaco, carefully selected ingredients are used to create” definely delicious” takoyaki, made in such a way that people can enjoy the crispy outsides and the soft, sticky insides underscored by pieces of mouth-watering octopus.


* unlike most takoyaki in Singapore, the exterior is crispy and the interior is FILLED with filling!!! to me i think the octopus takes 3rd place after the crispy crust (1st) and the delicious ingredient-laden batter mix (2nd).... and the balls are much BIGGER than the usual ones we see around Singapore... definitely addictive...　now they only have one flavour here... so... please bring in more flavours お願いします！！！

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Hokkaido EXPRESS
#B4-61
(+65) 65098640
Opening Hours:
10am - 10pm daily

* we tried the salmon spinach cream croquette and pumpkin shrimp croquette... both were tasty... but i think if they were hotter, cos they were cooked and left there for some time, they would have been even tastier... not that they weren't crispy... they were still crispy despite being left out in the open for some time... but somehow my mind is remembering the crab cream croquette i had in Tampines Mall during the Hokkaido fair a few years back... please bring in more flavours お願いします！！！

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dr. CAFE COFFEE
#B2-49
(+65) 65099193
Opening Hours:
10am - 10pm daily


http://www.yr-retail.com
dr.CAFE® COFFEE is a leading coffee company that provides unmatched standard of quality Products, knowledgeable friendly Services and outstanding 1st Place Experience in order to suit each individual guest’s lifestyle and to make a personal experience memorable.

dr.CAFE® prides itself in serving the best Arabica beans the world has to offer. For us it has been a challenging adventure, almost beyond description, cultivate the spirit of a legendary coffee tradition, reinvent the masterpiece, personalize the original idea, foster the commitment to excel, and blend it with our philosophy and core valuesto deliver the best coffee in the world experience.

* we had the cookie frappe... which tasted strongly of the cookie... which i mentioned could have oatmeal... cos i tasted strong oatmeal taste... but it was a tasty sweet treat after our savouries... but the surprising price of S$7 which is even pricey than Starbucks or Coffee Bean & Tea Leaves made us wonder what's so special about their coffee... plus the deco reminded us so much of Starbucks... a plus point is that they have power plugs around for customers to plug in their power cables if they wanna use their labtops... SUPER handy!!!

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ThreeSixty Marketplace
#04-21
(+65) 6509 8470
Opening Hours:
10am - 10pm daily


Whether you’re giving, entertaining your family or friends, or making an ordinary day just a little more special, you can depend on ThreeSixty MARKET PLACE to make your gift-giving and entertaining more personal and meaningful.

ThreeSixty MARKET PLACE offers a wide and varied product range. Discover new culinary delights and flavours with our select wines, assorted cheeses, meat, sausages and ham specialties and our fresh fruit and vegetables. Authentic specialties from various regions of the world.

At ThreeSixty MARKET PLACE, everything begins with people and our team delights to serve and develop a lasting relationship with our customers.

* bought Virginia ham (super big piece... but i had them shaved, so it's easier for salads & my tortilla wrap...)... and the not-so-popular, but healthier choice of oven-baked turkey breast ham... (price listed was different from price printed from machine, so do ask first if you don't wish to be cheated into paying more for your ham...).

got a packet of multi-grain tortilla wrap, not from here (cos here the price was S$14-S$16)... but at Takashimaya's Cold Storage supermarket(organic i think, cos it costs me S$14+ for a packet of 6 pieces, when the price stated on the racks showed S$8.60 at Takashimaya's Cold Storage supermarket)... I felt conned when the price showed S$14+ at the cashier... but I needed some form of bread for my lunch so I went ahead with the purchase... the only saving grace is that it's really low carb... but it'll be back to whole wheat pita bread or wholemeal tortilla wraps from Carrefour for me after this... i can get enough pita/ tortilla to last me 2 weeks with the price of that packet of 6 slices...

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hope to try some of the desserts at ION next time...

ARINCO KING
#B4-60
(+65) 65098640
Opening Hours:
10am - 10pm daily

Arinco King's swiss rolls make my mouth water...
i wonder how they make pure white color rolls... cos any egg in the batter will make it slightly yellow...
must-try the totally SOLD OUT Caramel Roll...

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Patiscream
#B4
Opening Hours:
10am - 10pm daily
http://www.patiscream.com/
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq7Twxj5EQ5dbnGFjUQ2ghY2e1Sp2JHdlNghO_3OKp_6jFEfgMPeOJ4Qyle_pSawZ9di0nBl1Dw4EUV0lTgE2mKBnjTPjmUK21ajx2_D9EjKBMfR46TKRzpRunLhnQY9OhqPLpyQ/s1600-h/P1020516.JPG

*their top 4 are like my top 4 too!!! but there's 11 flavours to choose from...
1. strawberry shortcake (delicious ichigos with milk... heaven...)
2. mont blanc (italian chestnuts with custard... god...)
3. tiramisu (expresso ice cream... need i say more...)
4. european caramel custard (caramel with custard is another heavenly dessert pairing)
5. belgium noisette chocolat (hazelnut & chocolate)
6. passion mango trifle (tropical fruit & rich vanilla)
7. creme brulee banana confiture (banana & caramel!!!)
8. green tea tiramisu (japanese green tea)
9. chardonnay peach mariage (chardonnay champagne with peach...)
10. blueberry cheese mille-feuille (cheese + blueberry...)
11. pannacotta mixed berry (5 berries...)

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cotton on's sister shoeline rubi (also at ION) said that "heels are like chocolate without the kgs..."
i agree with it wholeheartedly...
i love my heels...
thank god i am not very tall so i can wear HIGH heels and most likely won't be taller than my better half (whom i hope will be 1.75m at least... ^_^)
but i do notice that the men here are not really that tall in general, cos when i am in 3" or higher heels, they seem to be quite close to my level... meaning they are probably around 1.7m in height... ~_~
if i had a choice, i'll be in heels most of the time...
but sometimes they make me suffer badly too...
blisters and sore feet...

and chocolate & desserts...
another necessary evil too...
they make us happy...
and yet frustrated too...
when we need to lose the calories we add on to our diet when we consume them!!!

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专属天使の悪戯なKiss　m(~_~)m

Lo-carb takoyaki recipe

Yield:
5 Servings
Ingredients:
Amount Ingredient
200 gm Chopped boiled octopus
Cooking oil
Benishoga (pickled ginger), to taste
Chopped negi (scallions), to taste
Tenkasu (or rice crispies), to taste
----------------- BATTER ----------------
450 x cc Water
1 x Piece konbu (kelp), 10cm square
15 gm Powsered katsuo-bushi, (shaved dried bonito
200 gm Flour
2 x Eggs
----------------- SAUCE ----------------
Commercial takoyaki sauce, *OR*
Worcestershire sauce, *OR*
Bulldog sauce, *OR*
Instructions:
Instructions: 1. Clean the konbu by wiping it lightly with a cloth.

2. Cut the konbu into 2-centimeter-wide partial strips against the grain, but dont cut all the way to the edge.

3. Add the water and konbu to a pot, and cook uncovered over a slow fire.

4. Just before the water starts to boil, remove the konbu from the pot. The liquid should be a light yellowish or greenish color.

5. Add shaved katsuobushi to the water as it starts to boil.

6. After the liquid has been boiling a minute or two, turn off the heat.

7. Quickly remove the shaved katsuobushi from the liquid with a filter or strainer or cloth. Try to remove the katsuobushi while its still floating on the surface, before it has a chance to sink.

8. Allow the liquid to cool, then add the liquid, flour and eggs to a bowl and mix.

Directions - takoyaki

Make a small test batch of 4 or 5 takoyaki at first, to check the consistency of the batter. Add more flour or water as needed.

1. Oil the takoyaki pan.

2. Add pieces of chopped octopus to each cup.

3. Pour in the batter.

4. Add benishoga, negi and tenkasu to taste.

5. Cook the takoyaki pieces until they achieve the desired degree of firmness, turning them over frequently.

6. Remove from the pan and serve with sauce and/or mayonnaise.

NOTES : Takoyaki ("octopus balls") are usually served at street stands, but they can also be made at home. However, it will help if you have a takoyaki grill, or a similar device with 3-centimeter-diameter cups.

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专属天使の悪戯なKiss　m(~_~)m

Takoyaki Recipe

Tako means octopus in Japanese, and takoyaki are known as octopus balls. Takoyaki venders are very popular in Japan. To make takoyaki, a grill pan for takoyaki is used. The pan has many small cups to pour the batter.

Ingredients:

* 1 2/3 cup flour
* 2 1/2 cup dashi soup
* 2 eggs
* 1/2 lb. boiled octopus, cut into bite-size pieces
* 1/4 cup chopped green onion
* 1/4 cup dried sakura ebi (red shrimp)
* 1/4 cup chopped pickled red ginger
* *For toppings:
* katsuobushi (dried bonito flakes)
* aonori (green seaweed powder)
* Worcestershire sauce or takoyaki sauce or Bulldog Tonkatsu sauce
* mayonnaise

Preparation:
Mix flour, dashi soup, and eggs in a bowl to make batter. Thickness of the batter should be like potage soup. Put oil inside cups of a takoyaki grill pan. Pour batter into the cups to the full. Put octopus, red ginger, and green onion in each hole. Grill takoyaki balls, turning with a pick. When takoyaki become rounds and brown, remove them from the pan and place in a plate. Put sauce and mayonnaise on takoyaki and sprinkle bonito flakes and aonori on the top.
*makes 4 servings

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专属天使の悪戯なKiss　m(~_~)m

Tsukiji Gindaco - BEST takoyaki so far...

Not for the faint hearted.
Tsukiji Gindaco

Gindaco Takoyaki has come a long way from Japan to Singapore. This chain has more than 300 stalls in Japan alone and dishes out takoyaki ball, yakisoba and macha drinks to its patrons. Be prepared to wait, as there is always a indefinite queue is endless.

No one's cooking?

Staff busy making the batter.
Look at the heaps of tako at the right.

Never is there a second to lose.


Step 1: Batter is poured over the cast-iron grill

Step 2: The takoyaki are slowly flipped and kneed into ball shapes

Step 3: Takoyaki are fried till outer crust is golden brown.

Busy. Busy. Busy.

Gindaco Takoyaki Cooking 101

1. Dissolve flour and eggs in water or a broth-based soup until the mixture achieves a saucy consistency, apply heat to a special griddle using a dedicated cooking stove, and fill this griddle to the brim with the prepared batter.
2. Place bite-sized pieces of diced octopus in the center of each ball together with red pickled ginger, tenkasu, dried shrimp, and green onions and wait for the underside surface to form a thin membranous layer as the ball continues to cook before taking a specially designed skewer to flip the balls over.
3. Repeat this process several times to form a spherical shape. After the balls have been grilled a lovely golden brown color, such that they emit a pleasant aroma.
4. Pour some sauce on top and complete your masterpiece by adding mayonnaise and topping with shaved dried bonito and aonori seasoning according to your taste

Taken from Gindaco

Perfect Takoyaki

Lots of ingredients within.

Each ball is beautifully coated with okonomiyaki sauce & sprinkled with Katsuobushi flakes.

Once you had one, you just cannot stop.

I think by now you would be salivating in from of your monitor, so I will cut to the chase. Gindaco Takoyaki is good, damn good, the best. There is only one flavour for Singaporean to choose, unlike the many choices in Japan.

The takoyaki is crispy and fried till golden brown. I couldn't bear to even eat one, even after photographing it for a long time. Upon biting it, the balls burst of flavours of the tako, leeks and pickled ginger. The aroma immediately brush pass your nose with a savory and refreshing tingle. The interior is still slightly moist with the batter and a good portion of tako, which is fresh and chewy. The okonomiyaki sauce is just right, not overpowering and bonito flakes were slightly enough.

Japanese Maccha

The Japanese Maccha is really very thick. One small sip is all you need to get the smack on the face with the green tea rush. Good way to detoxify all those oily grease from the takoyaki. However, their Japanese Maccha is pure green tea maccha with not even a hint of sugar. Thus those who can't bear to drink tea without any sugar, may want to try another drink like their Maccha Float (Maccha with soft serve).

All gone...

In case you are wondering why the boat container. Every thing has a purpose. The boat containers are made of Russian white pines which absorbs excess oil to prevent soggy takoyaki balls. There are even holes round the container to prevent condensation to cause mushy balls.

I must say that Gindaco really hits the bell. Its by far the best and most authentic version of the takoyaki I've tried thus far. No need for any other flavor and marketing gimmick. If you are good at one thing, be very good at that and word will travel. I will definitely welcome Gindaco empire with open arms.Never eat Takopachi again with big boss (Gindaco) around town.

Tsukiji Gindaco
2 Orchard Turn
#B4-64/65 ION Orchard
Singapore 238801
Tel: 6509 9038


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专属天使の悪戯なKiss　m(~_~)m

Homemade Peanut Butter Recipe

Homemade Peanut Butter Recipe
Kids love peanut butter, but as a parent you may be concerned about the level of salt and preservatives in commercially available peanut butter. Make natural peanut butter at home with unsalted peanuts and peanut oil for a healthy alternative. This quick and easy
homemade peanut butter recipe is sure to please even the finickiest kids, and give you the peace of mind of knowing that it is preservative free.

Natural Peanut Butter

Ingredients:
6 cups of Spanish peanuts
1 tablespoon of peanut oil (olive oil)
½ to 1 teaspoon of salt. (optional)

Makes 2 pounds..

Equipment:

Blender---Measuring cup---Measuring spoon---Wooden spoon---Jar or container for storing peanut butter.

Choose natural roasted peanuts. Dry roasted peanuts are not recommended, as the resulting peanut butter will be too dry to spread properly. If using peanuts in the shell, you will need to shell 6 cups of peanuts.

Organic raw peanuts require roasting prior to making homemade peanut butter. Spread a layer of shelled peanuts on a baking sheet and roast in a preheated 350-degree oven for 15 to 18 minutes. Peanuts roasted in the shell require additional time to roast, generally 25 minutes or more. If you roast peanuts in the shell, you will need to roast considerable more than 6 cups so plan accordingly. Remove from the oven and allow to cool completely.

Blend 3 cups of roasted peanuts and 1 ½ teaspoons of peanut oil or olive oil in a blender or food processor. Blend until it begins to clump. Stir down the sides with a wooden spoon and add the remaining peanuts and oil. Blend until you reach the desired consistency. Add salt, if preferred, and blend for 60 seconds.

Store fresh natural peanut butter in an airtight container in the refrigerator for up to 2 months. Due to the lack of preservatives, natural homemade peanut butter does not keep as long as commercial brands and may turn rancid if not refrigerated. Oil may rise to the top when stored. Simply stir to mix before serving.

Alternatives:
Making natural homemade peanut butter provides you with the perfect opportunity to create your own flavors. Blending the peanut butter while the peanuts are still warm will melt any ingredients like chocolate bits and the flavors will blend throughout the peanut butter. Try adding honey in place of the peanut oil or add bits of chocolate for a special treat. ¼ cup of chopped peanuts can be added to create chunky peanut butter. Try out other favorites like cinnamon, raisins or a combination of nuts for a unique blend of homemade peanut butter.

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专属天使の悪戯なKiss　m(~_~)m

５人は何時も一緒にお願いします。。。 always keep the faith...

can't see the thunderstorm...
but can hear and feel the pouring rain & roaring thunder...
r e skies gloomy like my mood too?

such bad news early in the morning...

today's the day of the hearing...
no news on the outcome yet...
i hope the judge is just...
and let our 3 guys get what they hope for...
and give hope for all the rest who are being chained by slave contracts signed when they are well below legal age...

tvxq...
i pray for u guys to PLEASE stay together no matter WHAT happens...
i can't imagine a day in the world without ur music...
always keep the faith...
stay together forever please...
５人は何時も一緒にお願いします。。。
(- /\ -)


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专属天使の悪戯なKiss　m(~_~)m

Chuao Chocolate Blocks from LEGOLAND

Chuao Chocolate Blocks from LEGOLAND

In the last of my vacation candy theme week, I’ve got something that I didn’t actually get on my vacation last week. But it’s something that you might.

The Man went to LEGOLAND in Carlsbad, CA yesterday, and I asked him to check in the gift shop while he was there to see if they had anything LEGO-ish to complete my week.

He called me from the store and said, “Guess what chocolate LEGOLAND has?”

He just about dropped the phone when I excitedly said, “Chuao!” (It’s not like I actually knew that, but I know his love of Chuao and their proximity to LEGOLAND.)

So he picked up a nice package of the “not quite LEGO branded” blocks. (There’s no actual name on the package of the product, it never uses the name LEGO and it’s not on Chuao’s website, so I’m guessing it’s something that’s only available at the theme park.)

There were three varieties to chose from: all milk, all white or a half & half mix. Each sleeve holds 16 blocks.

Each little block is sized to approximate real LEGO.

A true LEGO 8 block (two rows of four pegs) is 9.6 mm by 32 mm by 16 mm and are basically hollow.

The Chuao version takes some liberties and is 15 mm by 35 mm by 19 mm - which as far as I’m concerned means more chocolate!

I noticed that the sides are not straight verticals, the block is slightly trapezoidal. This is likely an engineering issue - chocolate is rarely injection molded as plastic LEGO blocks are. In order to get most chocolates out of a stiff mold, a little angle can make all the difference.

Also, injection molding means that the item is molded in three dimensions, in the case of chocolate blocks, the bottom is not molded, just leveled flat by gravity when the chocolate is molten.

Each block weighed 10 grams (.35 ounces) ... see, being solid has its advantages.

As I mentioned before, the packaging was so spare and minimalist it didn’t even say what kind of chocolate this is so I’m going to guess. (Hopefully I’ll get a response from Chuao soon and can revise this.)

The Milk Chocolate blocks were practically flawless. The molding was excellent with no voids. The color is a deep, milky brown ... so dark that I wasn’t sure if this was milk chocolate at first.

I suspect that this is El Rey’s beautiful dark milk called Caoba which Chuao is known to favor (though they may have a custom blend done for them).

The chocolate has a beautiful snap. Mine smelled rather milky, but that might be because it was intermingled with the white.

The flavors are dark but the melt is clean and only slightly sweet. There’s a wonderful smokiness to it with a slight background bitterness. It’s quite smooth and has a thinner melt that keeps it from feeling sticky or milky-cloying. It’s good munched up for an immediate bolt of flavor or a lingering melt on the tongue.

Chuao’s White Chocolate is dreamy.

The color is a crisp ivory. The molding is precise and the snap is good.

It smells like milky cocoa and pound cake.

The texture is pure, solid silk. It’s sweet but has a consistent melt that is neither greasy nor watery. The sugar is ultrafine so the vanilla flavor as well as some of the cocoa-ness comes through. It’s cool on the tongue so it feels like a great, refreshing summer version of chocolate.

I suspect that this is El Rey ICOA, which is a premium un-deodorized white chocolate.

The final thing to tell you about these adorable, well made and great-tasting chocolates is the price. It was $14.95 for the sleeve. Yes, that’s nearly $1 for each block. At this point I’m just going to buy El Rey or Chuao bars (which are more widely available at grocery and gourmet stores anyway). As it is, these are not kid treats ... they’re a grown-up way to revisit a childhood favorite. Since the only place to get them is LEGOLAND, if you’ve paid $65 just to get in the gate, may as well go for broke (and satisfied).

LEGOLAND - California
One LEGOLAND Drive
Carlsbad, CA 92008
(760) 918-LEGO
(List of Legoland Stores)

Credit: Candy Blog

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so cool...
my fave toy during childhood...
merged with one of my fave foods...
and WHITE CHOCOLATE!!!!
HEAVENLY!!!!

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专属天使の悪戯なKiss　m(~_~)m

Ginger Japanese Salad Dressing Recipe

Ingredients:

* 2 tbsps rice wine vinegar
* 3 tbsps vegetable oil
* 1 tbsp sesame oil
* 1 tbsp soy sauce
* 1/2 tsp sugar
* 1 tsp sake
* 1 tsp grated ginger

Preparation:
Mix all the ingredients other than oil in a bowl. Add oil gradually into a bowl and mix well.

*Makes 2 servings

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专属天使の悪戯なKiss　m(~_~)m

Japanese Onion Salad Dressing Recipe

Ingredients:

* 3 tbsps rice wine vinegar
* 4 tbsps vegetable oil
* 1 tsp soy sauce
* 1/2 tsp sugar
* 1 tbsp grated onion

Preparation:
Mix all the ingredients other than oil in a bowl. Add oil gradually into a bowl and mix well.

*Makes 2 servings

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专属天使の悪戯なKiss　m(~_~)m

Creamy Sesame Salad Dressing Recipe

Creamy sesame salad dressing is a popular Japanese-style dressing. Adding mayonnaise makes this dressing creamier. Adjust the amount of mayonnaise as you like.

Ingredients:

* 2 tbsp ground white sesame seeds
* 1 tsp rice vinegar
* 1 tsp vegetable oil
* 1 tsp sugar
* 1 tsp soy sauce
* 1 tsp grated onion
* 1 to 2 tsps mayonnaise

Preparation:
Mix all ingredients in a bowl. Add mayonnaise as you like.
*Makes 2 servings

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专属天使の悪戯なKiss　m(~_~)m

Sesame Salad Dressing Recipe

Ingredients:

* 3 tbsps rice wine vinegar
* 1 tbsp sesame oil
* 1 tbsp soy sauce
* 1 tsp sugar
* 1 tsp ground white sesame seeds

Preparation:
Mix all the ingredients other than oil in a bowl. Add oil gradually into a bowl and mix well.

Makes 2 servings

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专属天使の悪戯なKiss　m(~_~)m

Tofu Mayonnaise Recipe

For a vegetarian mayonnaise, try this mixture of tofu, miso, lemon juice, and spices. Tofu mayonnaise may be further spiced up with curry powder, minced onion, or other herbs.
Prep Time: 5 minutes
Ingredients:

* 12 ounces (3/4 pound) silken tofu
* 3 Tablespoons apple cider vinegar or lemon juice
* 4 Tablespoons sweet, white miso (or 3 tablespoons red miso)
* 1/2 teaspoon garlic powder
* 1/4 teaspoon dry mustard

Preparation:
Combine tofu, vinegar, miso, garlic powder, and dry mustard in a blender until smooth and creamy.

Yield: about 2 cups

Goldie notes: Start with this basic mayonnaise, then add your own touches. Try minced onions, chives or parsley, a bit of curry powder perhaps, or dill or other herb. You will have created your own dip!

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专属天使の悪戯なKiss　m(~_~)m

Yuzu Salad Dressing

Yuzu are Asian citrus fruits. This is a recipe to make yuzu flavor salad dressing.
Ingredients:

* 2 tbsps yuzu juice
* 2 tbsps soy sauce
* 1/2 tsp sugar
* 4 tbsps vegetable oil

Preparation:
Mix all the ingredients other than oil in a bowl. Add oil gradually into a bowl and mix well.

*Makes 2 servings.

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专属天使の悪戯なKiss　m(~_~)m

Orange Dressing Recipe

Prep Time: 5 minutes

Ingredients:

• 1-1/2 cups fresh orange juice
• 1/4 cup olive oil
• 1 Tablespoon balsamic vinegar
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

Preparation:

Whisk together orange juice, olive oil, balsamic vinegar, salt, and freshly ground black pepper in a small bowl.

Serve with Smoked Turkey Salad Calypso.

Yield: about 1-3/4 cups

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专属天使の悪戯なKiss　m(~_~)m

Wasabi Salad Dressing Recipe

Ingredients:

• 1 tsp soy sauce
• 1 tsp wasabi (Japanese horseradish) paste
• 3 tbsp rice wine vinegar
• 1 tbsp sugar
• 1/2 tsp sesame oil

Preparation:

Mix soy sauce and vinegar in a bowl. Add sugar and stir until sugar is dissolved. Add sesame oil and wasabi paste and wisk well. Cool the dressing in the fridge until ready to serve. *Adjust the amount of wasabi and sugar, depending on your preference.This recipe's amount seasons four small salads.

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专属天使の悪戯なKiss　m(~_~)m

Mykii @ Holland Village

it's a Mediterranean Greek style small cozy restaurant in blue and white...
very soothing and private space...
perfect for long gatherings of chatting...

already went for their Beer for Desserts...
note that i had their mushroom salad before starting the Beer for Desserts, cos it begins at 9pm... and we're too hungry to wait till then...



Clockwise from right:
- The White Cake* (white choco, white choco mousse, strawberry jam & jelly)
- Skippy (cupcake with raspberry jam & peanut butter)
- Marshmallow stack with cocoa powder
- Chocolate dip

* my fave dessert!


Last dessert:
- Smitten (pistachio nuts & raisin chocolate bar in silky rum custard dip)

my 2nd fave... but due to calorie restrictions... and I was already quite full from the salad I had earlier...
I only ate 1 bar...


The beers from left to right:
- Rose * (created with fresh raspberries and wheat beer. this fruity pink has a pleasantly sweet character well matched with a sensual body.) => matched with The White Cake

- Palm Speciale (this highly recognised Amber Ale has a strong nose of roasted malt with a sot body and nice rounded hoppy taste.) => matched with Skippy

- St Martin Dark (Winner at 2008 Beer Tasting Institute! a dark hazy beer made from a recipe that was handed down since 1096. strong distinctive nose of bananas! a smooth taste of ripe black stone fruits like plums and prunes. relatively sweet with a hint of hops.) => matched with Smitten

* the tastes goes from champagne-like to more beer-like, to MORE bitter beer-like... so for a non-beer drinker... i went for Rose for my additional full bottle of beer... these are just beer-tasting portions for u to choose ur fave for the full bottle...

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now i'm salivating over their Lazy Brunch...
actually i've been looking at this for the LONGEST time already...
wonder when i'll have the time to go...
eggs and pancakes r my fave!!!



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专属天使の悪戯なKiss　m(~_~)m

UNIQLO @ ION Orchard shopping spree

checked UNIQLO @ ION Orchard out oredi…
though i whizzed through the place…

i finished selection, fitting, alteration fitting, alteration customer service & payment within 1.5 hour... we reached ard 2.30pm, had to leave for Plaza Singapura to catch our show at 4pm!!! so it was a SUPER short shopping spree for me...

whenever we (Fedora & me) enter a place…
e crowd will follow soon after we enter…
it was damn crowded after we entered…
before we entered the place it still looked relatively manageable...
but i think a lot of people were browsing, not many were buying...
as the cashiers weren't all fully operating... only 3 were in use...

i managed to grab a pair of tapered skinny jeans (sale price of SGD49.90!!!) & a bra tank top (still not on sale though)…



tapered skinny jeans (sale price of SGD49.90!!!)


bra tank top

^_^

would have LOVED the NEOLEATHER Rider Jacket…(shown in the promo poster in the previous post below)
but come on…
it’s Singapore…
i won’t have a chance to wear it for dunno how many donkey years…

~_~

ION looks cool though…
hope to have a bit more time to check it out when i collect my altered jeans on Saturday…

after Jiahui & Zheshen's wedding...

at Marriott...

which is just opposite ION...

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专属天使の悪戯なKiss　m(~_~)m

UNIQLO @ ION Orchard opens Today!!!!

UNIQLO opens today at ION Orchard. Don’t miss the specials!

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专属天使の悪戯なKiss　m(~_~)m

Roselle tea - another natural diuretic

Dried Roselle (hibiscus sabdariffa or grajiab daeng in Thai) is the dried hibiscus flower and is used to make nam grajiab in Thailand (see recipe below). This sour tasting tea is served sweetened over ice. It is very refreshing on a hot day and its dark red color is appealing. Roselle is appreciated for it mild diurectic qualities and it is said to rejuvinate the body and mind. It is also said to lower blood pressure and it is high in calcuim. Iced Roselle Tea 1/2 cup dried roselle 5 cups warm water 1 cup sugar (rock sugar is preferable) Rinse dried roselle under running water and drain. Bring roselle and water to a rolling boil for 20 to 30 minutes. Add the sugar towards the end of the boiling time. Stir to dissolve. Remove from heat. Pour the boiled roselle juice through a filter. Discard the roselle. Allow the juice to cool. Refrigerate and serve over ice.

Serving Size n/a Calories n/a Total Fat n/a Cholesterol n/a Total Carbohydrate n/a Sugar n/a Vitamin A n/a Calcium n/a		Servings Per Container n/a Calories From Fat n/a Saturated Fat n/a Sodium n/a Dietary Fiber n/a Protein n/a Vitamin C n/a Iron n/a

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it's supposed to taste a bit like Ribenna...
but i asked my mum not to add any sugar...
she cooks half a packet i think about a cup worth with a whole pot of water (yields 2 litres of tea)
so mine's a sourish tea with a dry bitter aftertaste...
maybe cos she's using too much...
but still bearable...


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专属天使の悪戯なKiss　m(~_~)m