Wednesday, 15 February 2017

Thermomix Prawn Balls


1. 250gm of blended prawns (Click on ----- to learn how to make blended prawn paste with the Thermomix)
2. Sea-salt
3. Sunflower oil (30gm)
4. 1 egg
5. Chopped chives
6. 25gm of rice flour


1. Pour all the above ingredients into the TMX.

2. Close the lid with the MC.

3. Set to KNEAD function for 45seconds.

4. Line a baking tray with baking paper.

5. Preheat oven to 220C.

6. With a tablespoon, scoop out the prawn mixture onto the lined baking tray. Once all the mixture is used up, they are ready to be baked.

7. Bake for 15 minutes or until golden brown.

8. Allow to cool before serving.

9. Serve as side dish or with soup. It can also be one of the main dishes.

Bon appetit!

Thursday, 9 February 2017

Thermomix Blended Prawn Balls

Baked prawns balls!


1. 1kg prawns (de shelled)


1. Place the de shelled washed prawns into the TMX jug.
2. Set 20seconds/Speed5.
3. Divide the prawn mixture into smaller portions and keep in freezer bags.
4. You can keep them in the freezer for future use.

Bon appetit!

Sunday, 5 February 2017

Thermomix Stir Fried Celery with Carrot & Prawns


1. 3 celery sticks (peeled and cut into 3cm in length)
2. 1 carrot (peeled and sliced into thin slices)
3. 3 garlic bulbs
4. 500gm of prawns (de shelled but the tails are left intact)
5. Sunflower oil
6. Sea-salt


1. Place the garlic inside the TMX jug.

2. Set 5seconds/Speed 5/Reverse.

3. Remove all the garlic skin. With a spatula, scrape down the insides on the jug.

4. Pour some sunflower oil into the jug.

5. Set 5 minutes/Varoma/Reverse/Spoon. (Remove the MC)

6. Add the celery and carrots.

7. Set 8 minutes/Varoma/Reverse/Spoon. (Remove the MC)

8. At about 5 minutes, remove the MC. Add the prawns through the hole in the lid. (The TMX is still cooking. Do not stop it.)

9. Sprinkle some sea-salt. Cover the lid with the MC.

10. Once it is done, scoop it up.

11. Serve it hot.

Bon appetit!

*Since prawns are high in histamines (or you're allergic to prawns), you can use chicken breasts instead.

Friday, 27 January 2017

The Year of the Rooster

May the 'cocka-doodle-doos' awaken you from your slumber in life,
And crow much good health, wealth, peace, and joy into your life,
So that in all that you do, you need not strife.

May you always be led by your instincts in every aspect of your life,
May you welcome the morning sun into you and your loved ones' lives,
So that you can soak up all the benefits that the sun offers.

May you win at every fight that life throws at you,
And may you guard your health, joy, peace, love and wealth with success.
Have a great year of the Rooster!

May the cLUCK be with you!

Wednesday, 18 January 2017

5 Weeks

Happy 2017! And if you're still following this blog, I thank you from the bottom of my heart!

I had carpal tunnel surgery done on both hands on the 9th of last month. The first night was painful and I couldn't sleep at all. The surgeon and the anesthetist did not dare to give me any painkillers. I was put under general anesthetic and was given a local anesthetic in both hands. When the local anesthetic wore off, my palms felt as though they were on fire! But nothing can beat an anal surgery!

On the second day itself, all the carpal tunnel syndromes were gone. No more tingling, no more pain, no more numbness. I slept like a log with no carpal tunnel waking me up in the middle of the night. It had gotten so bad that my hands would 'disappear' whenever I drove.

Post surgery - Day 2

It was difficult during the first two weeks as the stitches could not be wet. Imagine, not being able to wash your hands for two weeks!!!!! But I did wrist exercises as much as I could everyday. The surgeon said that exercising the wrists is a must.

When the two weeks were up, I was ecstatic to get the stitches off as it meant that I could finally WASH MY HANDS!!!!!!

But it was a disappointment for the left hand as it wasn't fully sealed up!!!! Imagine seeing the wound come apart a little as the stitches came off.


Even though they look fine on the outside, the insides still hurt here and there. The surgeon said that it will take 4 to 6 months for it to fully heal as the nerves grow 1cm per month. The scars have to be massaged with a moisturizer a few times every day. The scars are still very sensitive. Whenever I go out, I cover them with band-aids. I still cannot use my hands in certain positions and carry heavy stuff. But I can see my hands improving everyday.

The trick to surviving this surgery is to have someone who will have to wait on you hand and foot. For the first 10 days, all I did was watch TV all day long. I think this is the first time in eons where I got to do NOTHING! I could feel the slave-driver-miss-clean-freak-everything-must-be-perfect in me trying to surface from my insides. But miss-rationale-use-your-brains-grab-this-break-as-it-will-NEVER-happen-again won!

Hubby did an excellent job in looking after me. Joel then took over the cooking and cleaning once hubby's leave was used up. I could shower, pee and change by then. Joel was amazing.

Here's to a great 2017!

Wednesday, 26 October 2016

It's Great to be Alive

It's been two months since we've shifted. My immune system took a beating. The first night at the new place was horrible as I almost had an anaphylactic attack.

The foreboding hit me like a truck. The insides of my ears swelled up and there was a continuos ringing sound. The burning-mouth-syndrome came in full force. It felt like the insides of my mouth was swimming in acid. My right eye swelled. I had a migraine from the bowels of Hades. Every single thing that had a smell was magnified by a hundred times. I was barraged by an onslaught of smells. And then the pain in the stomach and intestines knocked me off my feet.

My husband thought I was going to die in our new house on the first night itself. I was so pale and green. He said I looked like a ghost.

He said that we have to go to the ER.

I said NO! If I were to go to the hospital, I knew steroids was definitely unavoidable.

I took double doses of Puriton every four hourly. Slowly I became better.

But the immune system had regressed and it was like 8 years back. I couldn't eat what I had been eating for the past few years. Everything triggered an attack.

And the smells. Dear Lord. Everything smelt. Even things which had no smell became an issue. I wore a mask 24/7. Even when I was sleeping.

I couldn't eat much. I couldn't sleep. I was a walking zombie. I think I resembled the zombies from the Walking Dead. My mom said I was so pale and deathly looking. I was exhausted. Beyond exhausted.

The kitchen cabinets stank to the heavens. Even after more than a month of cleaning and airing them. At first it wasn't so bad. But the day we shifted in, it was as if the cabinets decided to release all of their gasses to welcome us.

I tried baking soda. I tried charcoal. I tried organic unscented soap. I tried everything which I could use. I cranked up the dehumidifier and opened the windows 24/7 so that the off gassing process could be sped up. Nothing worked.

I was so desperate and ill. I even went back to the old house to escape during the day. The desperation was so bad that I thought I was going bonkers.

I researched and read on what people used. VINEGAR. That would have sent me six foot under immediately.

And then I saw, GREEN TEA!

I rushed to the supermarket and bought boxes of green tea bags. I tore open the bags and placed them in bowls. And I placed them in the kitchen cabinets and at the staircase area. It worked. Finally something worked.

I opened every window in the house and aired the place every single day. And slowly within a week, the smells slowly dissipated.

Even though I have became hypersensitive again, I am slowly becoming better.

Monday, 1 August 2016

Coconut Water Kefir

For those who do not like water kefir because of the sugar that needs to be used to feed the kefir, you can use pure coconut water instead. It is advisable to alternate the coconut water with sugar water because the water kefir grains need sugar to thrive.

I used two young coconuts.

Fermented the drink for about 20hours.

I then strained the grains and allowed the coconut water kefir to ferment another few hours on the counter top before storing it in the fridge.

It smelt and tasted like toddy.

Try it.

The coconut water invigorated the grains and they became super hyper and danced non-stop!

Tuesday, 19 July 2016

Saturday, 25 June 2016

Thermomix Kalinti (Moroccan Bread)


1. 210gm of chickpea flour (click on LINK on how to make your own chickpea flour)
2. 1 teaspoon of seasalt
3. 250gm of filtered water
4. 40gm oil
5. 2 large eggs
6. 1 stalk of spring onion (chopped into 2cm in length)


1. Place the chickpea flour and salt into the TMX jug.

2. Set 5 seconds/speed 8.5.

3. Add the water.

4. Set 15 seconds/speed 6.

5. Add the eggs and oil.

6. Set another 15 seconds/speed 6.

7. Heat a wok/frying pan on medium heat.

8. Pour a ladle of batter and cook until golden brown on one side. Flip over and do the same.

9. Cook until all batter is used up.

10. Serve hot.

Bon appetit!

Sunday, 19 June 2016

ZAP! Instant Cremation & Stairway to Heaven (Part1)

The construction of Little Red's new little garage, which was named The Little Garage (TLG) was very near to being completed. Little Red couldn't wait for the Great Big Move.

And then one day, Little Red received some very bad news. There was a very huge problem at TLG. When Little Red arrived, it couldn't believe what it saw. Certain parts of the garage were blackened. Sparks were erupting here and there. And the worse part was the electricity wasn't flowing as it should. 

Little Red snapped and went ballistic. It called Lady Boss immediately and blared its horn continuously like a raging bull which had gone mad. This wasn't the first or second or even third time trouble had happened. This round's trouble was the worst of them all. Lady Boss' cars who caused this catastrophe scurried away. They couldn't solve the problem. They had no idea what to do.

Thus, Lady Boss brought an old friend of hers, a Mercedes Benz Ponton sedan. Apparently Mr. MB Ponton was a Professional and was one who knew how to solve problems

The moment Little Red saw Lady Boss, it almost lost it. Little Red was more than furious. The cars who caused the problems to TLG had made even more damage. They inflicted so much more damage to TLG when they tried to solve the problems with their non-existence knowledge of what they were doing. 

Little Red was on the verge of revving its engine beyond the redline point. It was boiling. Its engine was on the verge of exploding. Little Red then remembered what Junior Red said to it. Junior Red had told Little Red not to blow its engine and that it would be waiting for it to come home in one piece. Junior Red also told Little Red that it did not want to receive any phone call that Little Red had ended up in some workshop needing an overhaul or that its engine was beyond repair. Junior Red said that it loved Little Red very, very much. Little Red slowly released the accelerator and parked at neutral and remained calm (not for long though).

While Little Red was bombarding Mr. MB Ponton Professional, Lady Boss had slinked away unbeknownst. This made Little Red even more furious. A coward who couldn't face up to the music. 

Little Red then questioned Mr. Professional to how could it be given workers who had no idea to what they were doing?!? Mr. Professional replied with the stupidest statement ever. 

'I'll tell you why I can solve your problem and they can't. I am a Ponton and they, a Kancil. That's why I am a PROFESSIONAL.'

Little Red could only stare at him like he was some senile, demented junk. 

It then bombarded him again, 'How could Lady Boss give me Kancil to do a professional's job?!?? I didn't pay for such a crappy job! How would I know whether the gadgets and equipments in my garage will not short circuit? It could even kill my engine!'

'Don't worry! I will check the wiring. But I can tell you, your house wiring isn't in trouble just by looking at the DB box.' (This part will be continued in part 2 and 3.)

'Also, if the equipments which are outside your garage have a leakage of current, you need not worry,' continued Mr. Professional. 'The Kancils who will come to check it will be jolted, not you! But the equipment which are on the inside of your garage, I will make sure no voltage will leak as YOU will be the one who will be jolted by the leakage!' Little Red then replied sarcastically that its garage would be a mortuary-junk-yard with all the Kancils that would be jolted by the exterior equipments. Mr. Professional ignored that remark and continued to insist that the problem was an-extremely-minor-problem. 

(Mr. Professional had a potty mouth which was the size of a city's sewer. All it  could do was to only spew out shit continuously.)

Mr. Professional went on checking and concluded that only two wirings in the house that needed changing. 

Little Red said adamantly that it cannot accept such shoddy work. It did not pay for wirings to be cut and joined. It insisted that the whole garage be rewired. Mr. Professional insisted that it was unnecessary and that Little Red was being 'overly dramatic'.

Little Red started boiling again. The after-work-bell-timer saved it. Mr. Professional and Kancil left and Little Red felt despair, anger, rage and exhaustion.

( be continued)

Thursday, 9 June 2016

Thermomix ABC Chicken Stew


1. 1/2 free-range chicken (cut into 4 to 5 parts)
2. 6 potatoes (skin peeled and cut into half)
3. 2 medium sized carrots (skin peeled and cut into 4 parts)
4. 1 big onion (outer layer removed and cut into half)
5. 5 garlic cloves (outer layer removed)
6. Sunflower oil
7. Sea-salt
8. Filtered water
9. Corn starch
10. Tamari sauce


1. Place the garlic into the TMX jug.

2. Drizzle some sunflower oil.

3. Set 5 minutes/Varoma/Reverse/Spoon. Remove the MC (mixing cup).

4. While the garlic is being stir-fried by the TMX, prepare the sauce in a small bowl. Add the cornstarch, sea-salt, tamari sauce, and water into the bowl and mix well.

5. Once the garlic is done, add the chicken parts, potatoes, carrots and big onions.

6. Pour in the sauce mixture.

7. Set to 16 minutes/Varoma/Reverse/Spoon. Cover with the MC (mixing cup).

8. If it's not cooked, you can add another 5 minutes or until it is throughly cooked. Pour into serving dish once it is done. Serve hot.

Bon appétit!

Saturday, 4 June 2016

Little Red's Misadventure

Even though Little Red had prepared itself for the next phase in its life, it didn't expect such a rugged terrain. It was indeed a very rough journey.

It encountered tons of potholes and sinkholes.

It encountered lots of road bullies.

It had to navigate through valleys that looked like the valley of the shadow of death.

Little Red was fed-up and drained. It was dead-tired and weary. Thoroughly spent.

The journey is far from over. Little Red must find whatever reserve battery and oil that it has and trudge on.

For the Promise Land is within sight.

Tuesday, 10 May 2016

A Case of An Accessory Pancreas & IBS

Last week and a half was very rough. Joel was down with diarrhoea and excruciating abdominal pain. He would wake up at 1 am, 4 am, 5 am and fly to the bathroom. He would be moaning in pain. He lost a lot of weight as a result.

I took him to see the pediatrician gastroenterologist which he saw a few months back due to the same problem. But this time, it had gotten worse.

So Joel was admitted and had an endoscopy and colonoscopy done. His colon looked good but they found a lump in his stomach.

They took samples of it and we would get the results by next week. But the doctor said that it is most probably an accessory pancreas and that he was born with this. But they want to be positively sure that it isn't cancerous.

So the conclusion of his bowel attacks would be most likely to be IBS. Which means there is no clear cut answer to what had happened to him. The doctor strongly believes that Joel is unable to process fructose and glucose based on the history of his attacks and diet.

Joel does not eat sugar as I do not cook with sugar. We've even been cutting down rice and have no-rice meals a few times a week. The culprit for all these attacks would be FRUITS! Citrus fruits, to be exact. Joel LOVES citrus fruits. I think that life can be a bitch many times. If the cause of the IBS were to be junk food, or highly processed food, I could accept it. But FRUITS?! Damn.......

Since I have IBS and gastro-esophageal reflux which triggered an episode of esophagitis, it is a 99.999999% probability that Joel has my genes. Double damn.......

So it's food experimenting all over again. When I have the IBS attacks, papaya soothes my stomach. But for Joel, even at normal times, papaya causes him to have diarrhoea......

With the renovation and packing and dismantling of our wardrobes and cabinets going on, it was really a stressful time.

FODMAPs and GAPs diet is a good thing to have right now. I will blog on that when time permits. Can't wait to finally move to our new place and settle down.

Friday, 29 April 2016

Sunday, 24 April 2016

Water Kefir

I've been researching a lot on how to heal my gut. Many articles state that diets which are rich in natural probiotics do help the gut to heal. I decided to try water kefir.

When I first heard that water kefir needs sugar to ferment, my mind revolted. I mean, sugar gives me PAIN! Excruciating pain. After researching about it, I understood that the water kefir grains needed the sugar to thrive. It will 'consume' the sugar and turn it into beneficial bacterial and yeast. It actually has a lot of beneficial microbes!

Here is a list of the beneficial microbes that water kefir can contain:
(*different grains and conditions may produce different kinds of strains)

a. fabarum.
a. orientalis.

b. subtilis.
b. graveolus.

l. acidophilus.
l. alactosus.
l. brevis has been identified as the species responsible for the production of the polysaccharide (dextran) that forms the grains.
l. bulgaricus.
l. casei. Produces lots of lactic acid; colonises well in the gastric tract; creates a favourable medium in which other beneficial bacteria can grow; inhibits putrefaction and harmful bacteria; increases immune function; helps protect against bacterial infections.
l. casei ss. (subspecies) casei.
L. casei ss. pseudoplantarum.
l. casei ss. rhamnosus.
l. casei ss. tolerans.
l. coryneformis ss. torquens.
l. fructosus.
l. hilgardii.
l. homohiochi.
l. hordei.
l. nagelii.
l. plantarum. Produces lactic acid; fights listeria monocytogenes; makes plantaricin; inhibits a large number of Gram-positive bacteria - the type of bacteria that cause spoilage.
l. plantarum.
l. pseudoplantarum.
l. reuterietc.
l. yamanashiensis.

l. mesenteroides.
l. citreum.

Pediococcus damnosus.

s. agalactiae.
s. bovis.
s. cremoris. Has similar properties to s. lactis.
s. diacetylactis. Produces carbon dioxide in the kefir; makes diacetyl, which gives kefir its characteristic odour; other properties similar to s. lactis.
s. faecalis.
s. lactis. Produces lactic acid, aids digestion, inhibits harmful microorganisms, produces bacteriolysins.
s. mutans.
s. pneumonia.
s. pyogenes.
s. salivarius.
s. sanguinis.
s. suis.
s. viridans.

c. lambica.
c. lamica.
c. gueretana.
c. valida.

Hansenula valbyensis.

Kloeckera apiculata.

Lachancea fermentati.

s. bayanus.
s. boulardii.
s. cerevisiae.
s. florentinus.
s. pretoriensis.
s. uvarum.

Torulopsis insconspicna.

Zygotorulaspora florentina.
*the above list of microbes is taken from HERE

Longer fermentation will result in lesser sugar content. 

I got my kefir grains from a very helpful friend. And she gave me a brief lesson on how to ferment the water kefir grains. 

As I got to know the water kefir grains, I discovered that the grains ferment best for 24 hours. As the temperature of each person's house varies, the fermentation period varies. Once the first round of fermentation is completed, I will strain the water into another clean jug and add some fruit (apple, pear, goji berry...etc). I will put a lid onto that jar and let it ferment for another 24 hours. I will then place it in the fridge. The result tasted like a can of Heineken beer. Joel said that it tasted like 100 plus! There isn't any sweetness left after the second fermentation. 

Here are some ground rules to fermenting water kefir:

1. DO NOT use chlorinated water. The kefir grains WILL die. No chemicals are allowed too.

2. DO NOT use metal spoons or strainers. Use plastic strainers. Apparently the metal will affect the kefir rendering them to be less effective.

3. DO NOT pour hot water as it will kill them.

4. DO NOT use honey as the antibacterial properties will kill the kefir grains.

5. DO talk to them as they thrive on sound. (I was told of this when I attended a workshop!)

6. Do use sugar which has a good amount of mineral content. 

For more information, click on LINK

You can also click HERE to read more. 

So far, I've only tested a tablespoon and I haven't really started drinking it. I'm still in the experimenting stage. By the way, the water kefir grains will ferment the sugar and produce alcohol! HIC! HIC! HIC!!! 

Tuesday, 19 April 2016

Thermomix Papaya Sorbet


1. 500gm of frozen papaya (in cube size)


1. Place the frozen papaya cubes into the Thermomix jug.

2. Close the lid and set 1 1/2 minutes/and slowly increase to speed 10.

3. Pour out onto bowl and serve cold.
4. You can add any toppings to your liking.

Bon appetit!

Thursday, 14 April 2016

Thermomix Purple-Carrot Bread


1. 85gm purple carrot (skin peeled)

2. 200gm water
3. 400gm organic high-protein strong bread flour
4. 30gm oil
5. 1/2 teaspoon yeast
6. A pinch of salt
7. 1 teaspoon of sugar

1. Place carrot into TMX jug and set 10seconds/speed 6.

2. Scrape down the sides of the jug.

3. Add 200gm of water and set turbo 2 seconds.

4. Add the sugar and the yeast.

5. Set 2mins/37C/Speed 1.

6. Add 400gm flour, salt and oil.

7. Knead for 3 minutes.
8. Set aside and allow it to rise/double in size. (*Wet your hands when handling dough.)

9. Line a loaf tin with baking paper. Knock the dough down and place the dough into the baking tin and allow it to rise again.

10. Preheat oven to 180C.

11. Bake for 25 minutes or until golden brown.

12. Set aside to cool before serving.

Bon appetit!