Sunday, August 10, 2014

am I doing it right

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Feeling a little overworked and demotivated this week.

Monday, August 4, 2014

july outfits

Two months ago all I wore was black and seriously considered throwing out anything with color in my closet. Good thing I didn't la cause now I'm really into lotsa bright happy colors.

I'm a shining example of how fickle minded woman can be. :P

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*Worn here*

Top: Bangkok
Skirt: Zara
Clutch: Hong Kong
Heels: Vincci

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*Worn here*

Dress: Gossips Boutique
Wedges: Cotton On
Bag: Vincci

Can I just take a moment to talk about my intense love for this dress. Haha. 

Its my favorite dress ever!

I bought this when I went shopping with Nat a few weeks back and the dress is labeled as free size (we all know how ill fitted these kinda dresses can be) but you will not believe how perfectly it fits me. 
My new mission in life is to hunt that garment factory down. /thumps chest

And the just keeps rolling in hahahaha. 
The first time I wore it, I got asked whether I lost weight (not true) and whether I became fairer (not true either). I now know which dress to wear the next time I'm feeling a little depressed. :D

Saturday, August 2, 2014

18 again

Met up with my college friends to celebrate Effy's birthday!

We skipped the hipster cafes this time and went to Wang Zhao Jun for lunch instead. Its a zhu char restaurant and the food there is delicious!

Except the fish mee hoon which is supposedly one of their star dishes. Please don't order that unless you enjoy mediocrity.

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Every time I come here, I got to have this fish fillet hor fun. Its not the most good looking dish but darn it, its SO GOOD.

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We still end up at a hipster cafe though, cause we (or more like I) have been dying to check out this 3D coffee art at Coffee on the Table! 

On a side note, I should have brought my camera out with me cause now when I'm home I realise how sucky the coffee pictures turned out. =(

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Yuwa, me and Pinnee! 
All heavily edited by mei tu xiu xiu la if you can't tell. But oklah make us look like we are 18 again without the terrible hair style bahahaha

Thursday, July 31, 2014

three hour roast pork belly

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This is the type of recipe that you try to save for special occasions only because as delicious as it is, its also mad SINFUL since we're using one of the fattiest cut of meat. 

Its also a wonderful dish to serve at a party cause the marinate is prep a day ahead, and on the day itself, all you need to do is to just chuck it into the oven and let it work all the magic for you. 

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Three Hour Pork Belly

adapted from BBC goodfood
(serves: 4)

2 tbsp fennel seeds
1 tsp black peppercorns
1 small bunch thyme, leaves only
3 garlic cloves
3 tbsp olive oil
1.2kg boneless pork belly, skin scored
1 lemon

1. Toast the fennel seeds and peppercorns in a dry frying pan for a couple of mins. 

2. Pound them together in a pestle and mortar with some flaked sea salt, the thyme and garlic to make a paste. 

3. Mix with 2 tbsp olive oil and rub all over the flesh of the pork. Cover and chill, leaving to marinate for a few hours or overnight. [*note: I usually let it rest overnight]

4. When ready to cook, rub the skin of the joint with plenty of salt and 1 tbsp more olive oil. Sit on a wire rack in a roasting tin and roast at 200C for 30 mins. 

5. After this time, squeeze the lemon over the skin and turn the heat down to 160C. Roast for a further 2 hrs. 

6. Finally, turn the heat back up to 220C and give it a final blast for another 30 mins or so, to finish the crackling. Allow to rest somewhere warm for 20 mins. Carve up into chunks or slices and serve.

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1. The first time I made this, the meat was roasted in the oven for 1 hour (step 5) and then transferred to a bbq pit to be roasted for another hour, with an aluminium foil covering it. 

The flavor was sublime with the addition of the smokiness from the charcoal. So if you've the time to start a fire, do it! But if not, the oven will work just fine. 

2. After making this 5 times this past year, the one thing I would suggest is to please give yourself sufficient time to roast your pork belly and time to rest after it comes out from the oven. 

Three hours may sound like a long time, but try not to increase the heat to speed up the roasting cause its the low heat that makes the meat MELTS in your mouth. 

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This time around we had our roast pork sandwiched between two slices of bread, some crispy lettuce, and a runny fried egg. Wicked!