Wednesday, February 19, 2020

La Gourmet Millennium Collection: 3 tier lunch box

La Gourmet Millennium Collection is made from high-quality food-grade stainless steel. The material is non-reactive, non-leaching, unlined and clean tasting.
Been so busy with mom lifestyle, glad to share with you on what I can use to takeaway food. This is 3 tier lunch box, its easy to use and user friendly. Love the colors too which reminds me of Go Green.

Its nice having this because I only need to takeaway food for 2 or 1 pax. 1 tier for rice, 2 tier for different type of food. 

Thanks to 100comments for sending me this. 

Thursday, February 13, 2020

Review: Eagle Balsem Gosok

This is aromatic soothing to use, its Eagle Balsem Gosok. Simple easy to use just apply on area that feel pain, its for external use only.

After opening it need to close the cover tight. I like using it as its easy travel size and need careful when apply to avoid eyes area.

There's bit of sting feeling if applying on under the nose. It can be use on bruise area too. Just apply a bit is enough.

This is only for temporary relief pain.

Thanks 100comments for sending me. I won this from their Facebook Contest.

Review: Eagle Brand Medicated Oil

Having some muscle ache and just nice having this so apply on the muscle pain area. The product is 3ml and it made in Tangerang, Indonesia. My first time to know of this brand too.

Its for external use only and its easy travel size to use for travel. Its only for temporary pain relief, minor aches and pains of muscle and joints.

I was having flu and I also used this, it's just nice and I feel better after using it.

Thanks to 100comments for sending me the product. I won the product from their Facebook contest.

Not suitable for children below 2 years old.

There's a leaflet in the box which you can refer to it too, it has language of Chinese and English.

Friday, December 27, 2019

Western Set Menu

It's been a long time since I dine in for fine dining. Western's Set Menu at Ritz Carlton Kuala Lumpur.

Do you want to know what I had for lunch? It's Western Set Menu. I had a good lunch with Guardian Malaysia team's on the day.

Crab with Avocado Salsa and Collagen bird's nest with Saffron cream

Cream of Purple Sweet Potatoes Soup with Blue Berries

Main Course
Pan roasted free range chicken with
Roasted walnut sauce, buttered french beans,
baby carrot, garlic mashed potatoes

Dried cranberries and apricots chocolate cake.

The ingredients of cooking can also find in Nature's Heart, GoodMorning , and Ecolife Collagen Bird's Nest. There available to shop in Guardian.

Wednesday, December 11, 2019

Saba Flake Recipes using Ayam Brand™ Saba Mackerel Flakes

SABA Recipes 

Sweet Potato Cakes
· Makes 4 servings

· 1 can Ayam Brand Saba Mackerel Chilli Tuna
· 400 g peeled sweet potato,
· steamed or baked
· 100 g cabbage, sliced thinly
· 100 g brown onion
· 100 g carrots, grated or julienne
· 2 stalks spring onion, julienne
· 3 eggs
· 1 tablespoon cornflour

· Mash the saba, sweet potato, cabbage, onion, carrots and spring onion.
· In a separate shallow bowl, beat eggs and cornflour.
· Shape tuna mixture into four pieces flat round cakes about 2cm in thickness.
· Lightly oil a non-stick frying pan on medium heat.
· Dip the cakes into egg mix and pan-fry
· Until golden brown and crispy.
· Serve with chili dip.

Spicy Saba Noodle Soup
· Makes 4 servings
· 200g noodles of your choice
· 1 stalk lemongrass
· 4 spring onions, chopped
· 8 coriander leaves, chopped
· 2 liters fish stock
· 270 ml coconut milk
· 2 cans Ayam Brand Saba Mackerel Chili
· Cook the noodles, drain and set aside
· Cut off the bottom of the 10cm lemongrass and discard top
· Split lemongrass down the center, leave base intact
· Bring fish stock to boil in a large saucepan together with lemongrass, spring onions and fish sauce.
· Add noodles, coriander, coconut milk and chili saba
· Return to boil and cook over low heat for 2 minutes. Discard lemongrass before serving.

Saba Coconut Quiche

· Makes 15 servings

· 1 loaf wholemeal bread, crusts removed
· 1 can Ayam Brand Saba Mackerel in Olive Oil
· ½ teaspoon turmeric powder
· 2 shallots, chopped
· 200 ml coconut milk
· 2 eggs, lightly beaten
· salt, to taste
· Lightly grease 15 cupcake moulds. Flatten the bread slices into each mould and trim the edges.
· Preheat oven to 180°C.
· Mix the tuna with the rest of the ingredients, then fill the bread cups.
· Bake for 10 minutes or until filling is set.
· Cool slightly before serving.

Saba Chutney

· Makes 4-6 servings


· 1 can Ayam Brand Saba Mackerel in Olive Oil
· 100ml Ayam Brand Coconut Milk
· 4 green chilli padi
· 8 stalks fresh mint leaves
· 6 stalks fresh coriander
· 100g shallots
· Salt and sugar to taste
· Blend everything together and serve as dip or spread

Saba Onigiri

· Makes 4 Servings


· 120g Sushi Rice
· 1 can Ayam Brand Saba Mackerel in Mayonnaise
· 2 pieces roasted seaweed for sushi, sliced 4 cm width
· 1 Onigiri mould
1. Divide sushi rice into two portions
2. Put one portion of rice into onigiri mould
3. Scoop one tablespoon of Saba from can and place on to the mould
4. Cover with rice
5. Place onigiri mould cover on both and press hard with palm
6. Push out the onigiri and wrap bottom section with roasted seaweed
7. Repeat until all ingredient is used up

Saba Sushi

· Makes 6 servings


· 1/2 cucumber sliced and salted with 1/2 teaspoon salt
· 1 onion thinly sliced
· 2 cups cooked rice, Japanese, round or basmati for a twist
· 1 tablespoon sesame seeds roasted 2 minutes
· 1 nori sheet
· 1 can Ayam Brand Saba Mackerel in Mayonnaise

· Mix well together the fish stock, the vinegar, the water, the light soya sauce and the sugar in a small mixing bowl.
· Stir until the sugar melted completely.
· Then pour it into the rice and mix. The sushi rice is ready.
· Place a nori sheet on the rolling bamboo mat and scoop some rice on one side of the nori.
· Place strips of cucumber and saba lengthwise. Add on some thin slices of onion and sesame seeds.
· Roll up using the mat and damp the edge of the nori sheet with a bit of water so that it seals completely.
· Transfer our roll now on a chopping board and cut the rolls into 2cm thick slices. Serve with soy sauce and wasabi