The DIY to the house is really taking a toll on me. I really mean it when I said I'm doing most of the DIY stuff in the house which should be supposedly done by the man in the house! Ooof! I mean since I've got plenty of time, the most likely candidate to do the job is me.
It's been years since I went for a real Pedicure. To be specific, I think it's more than 5 years ago. I skipped on the Mani coz I still have 6 more doors to paint next week. :(
I tell you, it's so SHIOK!!! (Singaporean lingo for feels fantastic) Having someone else to scrub the dead skin off your feet and butter your skin up with fruity smelling moisturiser is super SHIOK!!
It's so different doing it yourself and having someone else doing it for you... (sounds a little like sex isn't it?) LOL. Imagine holding it in for 5 years! o_O"
I'm in the mood for M&Ms! The colour is suppose to be barbie pink and turquoise (not blue) in this picture. The lady who sat next to me in the shop did exactly the same colour! Who says mature ladies ain't suitable for young colours?
I miss cooking too though. Been eating out most of the time during the work-in-progress; very unhealthy!
Wanted something QQ (chewy), so Korean Ddeokbokki (Spicy Korean rice cakes) it is! It's surprisingly easy to make.
That's for dinner, rice cakes, chicken batter, salad & kimchee.
Korean Ddeokbokki Recipe
1 pkt rice cakes (usually in 600g pkt from Korean supermart. It comes in strips.)
3 cups anchovy stock
1 sheet fish cake (or any fish cake to your liking)
3-4 tbsp Korean chilli paste (Gochujang)
1-2 tbsp sugar (I don't like it sweet so I use 1 tbsp)
1 tbsp soy sauce
1/4 cabbage (or other leafy greens of your choice, chopped)
1 bunch leek (chopped)
1 tsp sesame seeds (toasted, crushed)
3 cloves garlic (chopped)
Anchovy stock:
1 sheet dried sea kelp
1 bunch dried anchovies
1L water
Method:
1) Make stock. Boil stock ingredients for 10-15mins or so and let it cool.
2) Soak rice cakes in water.
3) Boil a huge pot of water and blanch the rice cakes for about 1 minute.
4) I usually like to fry my garlic for more fragrance then add the stock, but you can add the garlic with the veggies later.
5) Pour stock in pan and add the chilli paste and sugar (I like mine really spicy, so I usually add more chilli paste)
6) On medium heat, add cabbage, rice cakes and fish cakes.
7) Simmer till the sauce thickens.
8) Stir in the leek.
9) Serve hot with sesame
Somehow my other half likes it too. I thought he didn't like sweet stuff (this dish is a little to the sweet side) but the rice cakes were comforting and addictive. I always find it a waste to eat these at the Korean restaurant when it's so easy to make. I hope you like it!
