http://news.yahoo.com/s/nm/20090626/en_nm/us_jackson
Friday, June 26, 2009
King of Pop - Micheal Jackson is Dead!!!
http://news.yahoo.com/s/nm/20090626/en_nm/us_jackson
Sunday, June 14, 2009
Confinement Rules – A Guide To New Mothers
I carried him in my arms, feeling rather sad that I have missed out the first part of his life completely (a long story...). Though only one day old, he was already very active, constantly moving. He also proven to me that natal education really work and is important. While we were chatting, sleepy-eyed Elliot opened his eye immediately when heard of keywords like “secrets” and “gossips”, an uncanny resemblance of his mother. Ha! A very bright baby if you asked me. ;)
I supposed confinement rules were first started few hundred years ago where sanitary conditions were not good then. Women who had given birth are weak and might have wounds, exposing them out in the elements would heighten the chance of getting infection. Thus the first and foremost rule was to forbid women to go out of their bedroom after they had given birth. Many women still followed the rule today and I supposed it is still relevant in today’s context.
I meant although sanitary conditions of our surroundings improved greatly, but women are still weak during the first few days of giving birth. I supposed “confine” them in a room reduces exposure to the elements and thus less chances of getting illness or infection. Though the actual rule stated one month, I thought it will be more practical to reduce it to 2 weeks. However, do not get me wrong, I do think some of the rules have good reasons and should be followed.
Confinement Rules Which My Friend Followed:
First 7 days
1) Cannot eat chicken meat
Chinese believed that it will cause infection to wound
2) Cannot consume wine or herbs
Chinese believed that as body is still weak, it would have difficulties absorbing nutrients of tonic.
3) It is not advisable to do Malay wrap(Jambu) immediately after delivery.
It is better to wait till the 7th day for normal delivery. For C-section patients, wait at least 10 days.
First 14 days
1) No baths or hair wash
Old Chinese believed that mothers who have just given birth should not “touch” water as it would result in rheumatism. I remembered my Home Economics Teacher gave another explanation which I find sounded more scientific. When giving birth, as one experience much pain, their pores would be forced to open up after that. There is higher chance of them catching a cold if they bath immediately. Also, blood loss during child birth also weakens the mother. As we bath, blood pressure would fluctuate thus women who had just given birth might just faint in it.
On the other hand, I think it is unhygienic not to bath for so many days especially in tropical Singapore. My dear friend followed the rule closely and really did not bath for 3 weeks. I salute her for it. If it was me, I would probably bath after a few days.
2) Daily wiping of body is allowed
Though bath is not allowed, women are allowed to wipe their bodies with damp towel. The water has to be mix with Chinese white wine (30ml) into a pail of hot water or use the medicinal wash mixture. You can get the medicinal herbs from Chinese herb store.
During the Month
1) Do not have fan pointed directly at you
She said “This is nearly impossible to adhere in Singapore weather”
2) (But luckily for her) Aircon is allowed
I asked about this and she said because aircon gave constant temperature. Ignorant me would have thought fan is allowed instead.
3) Some mothers and mother-in-laws advised against drinking cool boiled water. However, some confinement nannies recommend water (warm) especially if one breastfeed.
I seriously think that they are referring to camels instead of human for this rule. I will die without drinking water.
3) Wear long sleeves shirt, long pants and socks after bath or when resting in aircon
4) One should try either breastfeed on baby's demand or to express milk for storage every 3 hours or when nipples tingle or drip milk.
Amazingly, she said mothers who are breastfeeding will "spray" milk when hear baby cry or saw her baby. Wow, I never know that.
5) Drink plenty of water before and after breastfeeding.
6) Wear slippers or sock at home
Sunday, May 31, 2009
Personality Test - What Colour Should Your Blog Be?
It appeared that my blog should be Red in colour!
Your blog is full of intensity and passion.You are very opinionated - and people love or hate you for it.You have the potential to be both a famous and infamous blogger.
Wow, am I considered famous yet? Well, I guess I have to work a bit harder! LOL...
Saturday, May 30, 2009
Faye Wong's Latest Commercial Ad - 王菲复出广告 (霸王 追风 )
Get a Glimse of Faye Wong's Come Back Shampoo Ad! The ad which reportedly paid her S$ 4 Million for just appearing in the commercial. She still looked the same !
Faye Wong - Heart Sutra (王菲- 心經)
I found this rare footage of Faye Wong in YouTube. She sang “Heart Sutra” live at a Buddha’s finger bone relic ceremony . The ceremony was held at the Famen Temple in Shaanxi Province earlier this month on 09 of May.
The performence is very different from her past concerts. The atmosphere was solemn and I felt (not in a disrespectful way) that there was a bit of show like “acting” in the performance. Dressed in white long robe, she looked like a fairy descended to the moral world to clean of its sins. Her voice is so pure and clear.
Amitabha...
Friday, May 29, 2009
Scallop King From Hokkaido - Biggest Scallop I Ever Seen/Eaten!
They are wild scallop. At the side of the box, it was stated that the scallop was size 3L. There were 11/15 pieces per killogram. So, you supposed that they should be rather big. But how big are they, really?Nope. I have not photoshop them to make look big. They are also not some fishcakes. They are real scallops. I counted them. There were 14 pieces in the box...
Not trying to boast or exaggerating, but I have never seen such a big scallop in my life. They are about 2 cm thick and 3.5 cm in diameter. It was almost 3 times as big as the mineral water bottle cap! The one you saw in the photo above was the smallest one in the box!
I think this photo will give you a better idea or how big it really is. Given that it can amazingly fitted nicely on my wide palm, it would be too big for people with small hand...
Guess how much they cost?
A whopping $100 Sing dollars which calculated to about $8 Sing dollars each.
My brother and I waited till it is thawed. The meat is shiny and is firm to touch. It also eluded this beautiful pearly coral-pink colour.
We cut it up and eat it raw like Sashimi. It was delicious!!! It has a very strong seafood flavour and the sweetness is beyond this world.
Thanks very much, Uncle! In the meantime, I have to start rack my brain on how to cook those giants. :P
Thursday, May 28, 2009
Real News - Cat Grows a Pair of Wings !
Interestingly, the cat was born normal, looking like any other kitty. However, it started to develop wing-shaped appendages when it reached one year old. The "wing" grew from either side of the spine and felt bony.
There were speculations that the kitty had some kind of mutation or due to genetic changes caused by chemicals ingested by kitty's mother when she was pregnant.
The news also mentioned that U.K. Telegraph reported similar sightings of such cats in Sichuan developing wing-like growths too back in 2008. Scientists believed that the “wings” or “appendages” had developed due to grooming habits, genetic defect or hereditary skin condition. Vets consulted also said that the wings will not harm cats’ quality of life.
Hmm… I wondered whether Mimi will start to grow a pair of wings soon. Will check her tonight.
See picture of the cute winged kitty here - http://today.msnbc.msn.com/id/30967440/
Amazingly, Winged-cats have been around since ancient times! See wiki report here:
http://en.wikipedia.org/wiki/Winged_cat
Friday, May 22, 2009
Chinese Stir-Fry - Lily Bulb, Celery with Meat (鲜炒百合芹菜肉丝)
First rule – Be prepared
Anyone who knows how to stir-fry will tell you that ingredients have to be prepared beforehand. See, because you have to cook all ingredients with high heat, you cannot afford to have some ingredients in pan searing while you go on to cut up some vegetable.
So what we usually do is to prepare them first. Wash whatever that is needed to be wash, Cut up whatever there is need to be cut and lastly marinate whatever that is needed to be marinated before you switch on the gas to heat up the pan.
Second rule – The Proportion
Stir-frying meant that all ingredients have to be cook at the same time. However, different ingredients have different density and needed different cooking time to be thoroughly cooked, so how do we ensure that?
We have to make sure that all the ingredients should be cut up into the relatively similar size. For example carrots, if you cut some of them in shreds, but got tired and decided to slice them in various sizes, it is plausible that you might ended up with properly cooked carrots shreds and raw carrots slices. This will affect your stir-fry dish.
Third rule – The Order
This is what most chef (westerners) missed out. I always cringed when seeing westerners’ chef demonstrating how to cook stir-fry. They had no doubt got the first and second rule right, but missed out the third which I think is the most important point for a good stir-fry.
Because different ingredients cooked at different timing, there is an unspoken order on what should go into the pan first. Generally, food that needs longer cooking time has to go into pan first.
I am sure that by now all of you will have some concept on what is stir-frying. The first recipe which I would like to share with all is Stir-Fry Lily Bud, Celery with Meat - 鲜炒百合芹菜肉丝.
Ingredients:
- Lily Bud - 1 pack
- Celery - 4 Stalks
- Meat - Cut into shreds and marinated
- Wolfberries - a handful
- Garlic - 2 cloves, chopped
- Oyster sauce - about 2 tablespoon
- Pepper - A dash
Preparation:
When opened, you find that they looked somewhat similar to onions. It still have some bits of dirt attached to it. I soaked them for a while in water before peeling them into small pieces. Peel them into smaller pieces like below and remove brown ends of the bulb.
Actually, this is the first time that I have tried lily bulb. They tasted surprisingly nice. They are actually sweet, like thoroughly cooked onions, but without the pungent smell or taste. Lily bulb is also good for you. They moisten lungs and clear heat which is good for stopping cough and can cure sore throat.
Celery has a very tough surrounding fibre. Before cutting them up diagonally, you have to "peel" the outer skin off using a peeler first.
Wolfberries are usually used for soups, but I have used wolfberries here for its colour. I thought it will looked pretty with dash of red in the dish. :) Just soaked them in a bit of water to soften it and drained them for use.
Pork is optional in this stir-fry. You can omit it totally for a vegetarian version. I usually marinate the meat with a dash of soy sauce, pepper and corn starch. In the picture, you can see that there are fatty bits of meats. I trimed them off the meat for another dish and kept some of them for stir-frying vegetables. Strangly, pork fats or lards makes stir-fry vegetables tastier.Because pork fats emits oil too, thus I would reduce the amount of cooking oil.
Method:
Heat up a non-stick deep-dish pan in high heat. Once heated up, add in the pork (not the oil first) to force out the fat.
When the meat started to brown, you can top up with a bit of oil and then add in the garlic.
As the raw meat tend to stick together, try to seperate them with the spactula.
I wanted to draw out the unique fragnance of wolfberries, thus added them in at this stage. Mix well.
After 10 seconds, add in the cut-up celery. Please note that the heat should always be maintain at medium high.
Mix the celery thoroughly with the rest of the ingredients for about 20 seconds. Once you can smell the fragnance of celery, add in the lily bud. Mix well again.
At this stage, the dish should be relatively dry even though some moisture will be drawn out of the celery. To give the stir-fry a richer aroma, add in the Chinese wine. After a few flips/stirs, serve immediately on plate.



