KL Yoga has been a great source for me to find out new Yoga studios/teachers, Yoga events and great health tips. And now it got even better - giving away free Yoga passes!
No slogans/proof-of-purchases/registrations/photos/videos needed, just do 1 of the 3 simplest thing:
1. Subscribe to KL Yoga OR
2. Spread the word in your blog/website OR
3. Post in Facebook
Act fast as passes are limited! And help spread the word/love around :)
Tuesday, August 18, 2009
Monday, August 17, 2009
Egg tart - part II
With the correct sugar and new molds (exactly like what Christine used) I bought from Jusco last night , I couldn't wait to try baking egg tarts again, and this time was a success, great improvement!
No wonder the Chinese saying: 工欲善其事,必先利其器 (If a craftsman wants to do a job well, he first has to select a tool well.)
No wonder the Chinese saying: 工欲善其事,必先利其器 (If a craftsman wants to do a job well, he first has to select a tool well.)
Saturday, August 15, 2009
Tea time - egg tarts
Thanks to Christine's recipe, I've learned to make my very own egg tarts. The ingredients and steps are simple and easy to understand. I followed the recipe exactly except for:
Sugar: I used fine sugar (not icing sugar as listed in the recipe) because Giant ran out of icing sugar. I think that's why the crusts ware too crispy, supposed to be firm but soft.
Shaping: I don't have cookie cutter, so I used a jelly cup, traced the round shape on the dough, then cut it out with a Kiwi cutter (the cutter came with a box of Kiwi that I bought some time ago, 'knife' at 1 side, 'spoon' at the other side)
I didn't have toothpick to test whether it's ready. I baked it for the maximum time - 30 mins.
Some had burnt crusts because the egg custard overflown.
Another problem was, I should've mold the dough till the top of the egg-tart-cup, I thought the dough would raise a little so I kept some space, but turned out my egg tarts were all too shallow :p
Anyway, they were delicious. The taste of the crust and custard was good, the correct sweetness that I like. Well done - to me :)
Sugar: I used fine sugar (not icing sugar as listed in the recipe) because Giant ran out of icing sugar. I think that's why the crusts ware too crispy, supposed to be firm but soft.
Shaping: I don't have cookie cutter, so I used a jelly cup, traced the round shape on the dough, then cut it out with a Kiwi cutter (the cutter came with a box of Kiwi that I bought some time ago, 'knife' at 1 side, 'spoon' at the other side)
I didn't have toothpick to test whether it's ready. I baked it for the maximum time - 30 mins.
Some had burnt crusts because the egg custard overflown.
Another problem was, I should've mold the dough till the top of the egg-tart-cup, I thought the dough would raise a little so I kept some space, but turned out my egg tarts were all too shallow :p
Anyway, they were delicious. The taste of the crust and custard was good, the correct sweetness that I like. Well done - to me :)
Wednesday, August 12, 2009
Lemon cake
We contemplated for 30 minutes or more, on whether to get this oven. It has the right size for baking and roasting chicken. It has a nice design that I like (conventional oven but not too conventional design). It comes with trays and grills. The price is lowered (which is attractive) because it is a display unit and no more new stock (the reason we couldn't make up our mind).
After walking around the electrical section a few times, we decided to take it :) And glad we did.
My first project was Lemon cake. A simplest/instant recipe: Pillsbury Moist Supreme Cake Mix :p
@ 20 mins.
@ 40 mins. Ta-da~ I don't know why my cake always 'explodes' in the center. Why can't raise evenly?
Yummy~
After walking around the electrical section a few times, we decided to take it :) And glad we did.
My first project was Lemon cake. A simplest/instant recipe: Pillsbury Moist Supreme Cake Mix :p
@ 20 mins.
@ 40 mins. Ta-da~ I don't know why my cake always 'explodes' in the center. Why can't raise evenly?
Yummy~
Tuesday, August 11, 2009
Seated forward bend
It's a busy start for August. Translation tasks at work are making me crazy looking and comparing Chinese vs. English sites. Not sure it's because I haven't restarted my system for a week or it's because of the heavy load of chinese characters in MS. Excel, it's giving me super slow respond time (hanged a few times) and made my work even more frustrating.
Bringing forward the class today, just want to shut down my laptop and enjoy the rest of the evening.
Bringing forward the class today, just want to shut down my laptop and enjoy the rest of the evening.
Wednesday, July 22, 2009
Lunch today - Inari sushi
So glad to find that Jusco @ IOI mall is selling the frozen Inari skin. I guess this is the simplest Japanese dish I can prepare.
1. Steamed some rice using steamer. Didn't use Japanese rice because it's expensive. Didn't use rice cooker because I added slightly more water to make the rice sticky (than normal rice we eat with chinese dishes) and putting extra water to cook in rice cooker makes the rice stick to the pot - no good.
2. Hard-boiled an egg. Smashed it and mixed with some Japanese mayonnaise.
3. Cut some Japanese cucumbers into small sticks.
4. Opened the defrost Inari skin (it then looked like a small bag/pocket), put in some rice, topped with the mayonnaised egg and cucumber.
5. Itadakimasu.
Ate with some boiled Edamame.
Only had 4 Inari sushi with some soybeans and I'm feeling so full~
1. Steamed some rice using steamer. Didn't use Japanese rice because it's expensive. Didn't use rice cooker because I added slightly more water to make the rice sticky (than normal rice we eat with chinese dishes) and putting extra water to cook in rice cooker makes the rice stick to the pot - no good.
2. Hard-boiled an egg. Smashed it and mixed with some Japanese mayonnaise.
3. Cut some Japanese cucumbers into small sticks.
4. Opened the defrost Inari skin (it then looked like a small bag/pocket), put in some rice, topped with the mayonnaised egg and cucumber.
5. Itadakimasu.
Ate with some boiled Edamame.
Only had 4 Inari sushi with some soybeans and I'm feeling so full~
Tuesday, July 14, 2009
Sun Salutations (Surya Namaskara)
Previously some new comers joined the class so we've skipped Sun Salutations for quite some time. I want to make sure they build strong foundation of the basic poses before introducing them the sequence in a flow. Today we started our class with Sun Salutations again. 4 sets of Sun Salutation A.
Each time we place our palms on the ground next to our feet in our begining Standing Forward Bend, we don't move our palms until we raise up from our ending Standing Forward Bend.
Palms on the ground here is like our aim. Sometimes we move forward, sometimes we fall back. We never move our aim or lower our expectations. We move on, whether it's a big leap, or step-by-step, we work hard to reach for our aim.
Each time we place our palms on the ground next to our feet in our begining Standing Forward Bend, we don't move our palms until we raise up from our ending Standing Forward Bend.
Palms on the ground here is like our aim. Sometimes we move forward, sometimes we fall back. We never move our aim or lower our expectations. We move on, whether it's a big leap, or step-by-step, we work hard to reach for our aim.
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