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2015年5月20日 星期三

Code Six Hair Studio

My hubby has been fan of Code Six Hair Studio since his classmate started to work in this studio! He used to go there averagely once a month. I followed him as well. o(≧v≦)o I went for my hair colour there too, Kieno Lee is our reserved barber.

Kieno is one of the senior hairdresser in Code Six who works in this profession for at least 9 years! They are four senior hairdressers in the studio, Francis Siew is one of them and he is the director of Code Six. He is one of the coolest hair stylist I have met, a session with him is entirely laid back affair which includes a reassuring consultation and plenty of chat about face shape, hair length and beauty enhancing styles.

Their team have good value in general, there is a batch of trainees which have been recruited from Taiwan. Give yourself a chance to try in this salon. Get yourself a reserved barber! 


For more information or reservation, you may contact one of the number below:

Francis Siew - +60123504491
Russell Toa - +60122733284
Kieno Lee - +60122997720 
Ray Lee - +60163787702
Code Six Hair Studio New Number - +60129776993

New Address:

Code Six Hair Studio
61-G,Block D Jaya One
No.72A Jalan Universiti 
46200 Petaling Jaya, Selangor
Working Hours 11:00am - 9:00pm

Code 6 髮廊創意總監蕭恭華Francis Siew Kung Hua
One of the Committee Member in Malaysian Hairdressing Association (MHA)
http://www.mha.org.my/home/committee-members/

潮人髮型不跟風:髮型,是時尚界的重要一環,兩者息息相關。蕭恭華認為,真正跟隨時尚步伐的人,會搶先嘗試“獨一無二”的新髮型。

http://www.chinapress.com.my/node/501322
(L-R) Billy Lim, Albert Cheah, Bengio Leong, Francis Siew and Louis Shim

2014年12月20日 星期六

SUPER SHABU-SHABU in the house!!! Aimee Full Moon's Party Replacement & Sakai Group 4th Anniversary

From My Love 
SUPER SHABU-SHABU in the house!!! It was Aimee full moon's party replacement and sakai group 4th anniversary celebration! I have invited around 25 people come to my house for steamboat + BBQ. I've organised also for Christmas gift exchange worth at least 1000pesos. Three days preparation really used up a lot of my sleeping hours! 
First day preparation list
For 2nd day with 3 super helpers (kaichun, felix, carmen *specially highlighted and really thanks for their help!*) went to Macapagal buy seafoods and been to Cartima market after leaving Macapagal. Thanks so much for helping me!!! Finally done buying all the food! Reach home by 2pm then 6pm wake up again to cook everything as 7pm some of the guests will be coming.  
Tom Yam soup  and Broth soup 

Everything get ready, it's time to START!  
Pacific Razor Clam (top) and Conch Shell (bottom)
Tairagai Japanese Pen Shell Clam
Pork Tocino (left) and Pork Sukiyaki (right)
Pork Tapa, Ham and PureFoods Thick Cut Bacon 500g each: Honeycured, Spicy Barbeque and Honey Roast. Highly Recommended for the Bacon, very YUMMY!~
Get Ready for the Grill's Corner!
3 Huge Mud Crabs with Full of Roe *LIKE*
  Abalone in Pack yummy~
All the Hot Pot are READY to serve! 
Our Christmas Gifts in the Corner
Yummy~ French Layer Cake! Thanks for the cake so much! Muacxxxx <3 b="">
 Super Cute Christmas Macaron with 2 different flavours!
♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥ Happy Birthday to PIG! To Meeeeee! ♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥
They celebrated my birthday in the same time!
 Around 3am we finished the gathering!!! :D
 Hurray is time to sleep luu~
So Damn TIRED!!!!!!! 

2014年11月11日 星期二

♥ Reconcile 1st Anniversary ♥

Today is our Reconcile 1st Anniversary! I have bought my hubby a Fred Perry knitted collar polka dot short sleeve shirt. Initially I wanted to buy Ralph Lauren for him, I went around Pavilion Shopping Mall and look for it. However, my sister in law had texted me and told me there might be sales on coming December for Ralph Lauren, so don't waste it, then end up with Fred Perry! :) I walked pass Fred Perry shop and fall in love with the polka dot one, then straight away pay it with RM480. Hope my hubby love it! (Well, he has to love it with no other option! Hahahaha~)
He brought me for dinner at Victoria Station to celebrate our anniversary. Victoria Station is using railway station as their restaurant design concept. My hubby told me they are famous for their steak and their pricing is about the same with The Ship. It was my first time to go here. Anyway, let's start our dinner journey!~ 


Victoria Station Restaurant - House of the Fine Steak (USJ Station)
Fresh Rock Oyster
Freshly imported oysters served over a bed of ice with VS Cocktail Sauce. Served as cold as the English weather.
Shark's Fin Crabmeat Soup
Made the Western style, serve traditional dark vinegar. No wedding dinner needed to enjoy this all-time favourite.
VS Rack of Lamb
Lamb ribs roasted with rosemary, served with potato of the day & choicest farm-fresh vegetables. 
Air Flown Ribeye Steak (Medium Raw)
Chef Recommendation! The meat is wonderful.
The meat melting slowly in the mouth and it does not need much of my mouth work. Perfect!
Victoria Station's Menu
Complementary bread with butter. 
Fresh kiwi with dragon fruit juice and fresh green mango juice. Really FRESH! :) 
Total we have spent RM230 for our dinner, the steak is nice compare with the lamb, my hubby agreed too! He regretted of ordering the lamb after trying my steak, yumyum! Hahahaha! Anyone who loves steak can go for a try! Well, at last thanks hubby for your treat! When is the next? :P 

Victoria Station Restaurant - House of the Fine Steak (USJ Station)
Address: 21, Jalan USJ 10/1g, 47620 Subang Jaya, USJ Taipan, Malaysia
Phone: +60 3-5637 3388


2014年6月8日 星期日

芝士蘑菇火腿煎蛋卷 Ham Mushroom Cheesy Omelette



下班后,想做点吃的给嘴刁+偏食的老公当早餐,但又不会过于饱,就准备煎蛋卷啦!看了很多种做法,最后统一了自己的一套,老公吃后念念不忘,一直要我再煮给他吃,可见是多美味滴!(*^__^*) 嘻嘻……









材料
鸡蛋 - 2个
牛奶 - 大约2大匙
盐 - 少许
火腿 - 看个人喜好
易融芝士 - 三汤匙(切小块)
黄油 - 一块
罐头菇 - 看个人喜好
胡椒粉 - 少许
生抽 - 2匙
蒜头 - 2 块













做法:

1. 把鸡蛋打入碗,搅打至发黄,加盐和牛奶。
2. 少许油炒香蒜头,加入火腿和蘑菇,然后倒点生抽炒香。加入1匙的芝士和少许胡椒粉,炒一炒。炒好后,放在一旁备用。
3. 平底锅热黄油,黄油溶化后倒入蛋液,中小火煮,大约半熟加入炒好的火腿蘑菇在蛋中间再加上剩下的2匙芝士,铺满在中间。
4. 这时候大部分的蛋液也已经凝固,把蛋卷起来。(用锅铲辅助一下比较好卷)
5. 可以把火腿切条煎一下,铺在卷好的蛋卷上。挤上番茄酱或辣椒酱,完成!


~ Happy Enjoy ♥ ~



2014年6月6日 星期五

美式茶点《烤年糕》 American Style Rice Cake


准备烤鸡,光是一道,怕大家吃不够饱,而且也很单调,就额外准备了这道简单又不错滴美式小吃。吃下去不会太腻,难怪是美国人下午茶的最爱呀!


材料:  
糯米粉 - 150
牛奶  - 135ml
 -  50ml鸡蛋  -  1
- 30ml(按个人口味啦)
泡打粉 - 半匙(吃饭汤匙)

熟花生  - 随意
做法:
  
1. 把鸡蛋打散,往蛋液中加入油,牛奶和糖,搅拌均匀
2.
加入糯米粉和泡打粉,搅成糊状,花生随便压碎,然后将碎花生和
葡萄干一起加入搅拌备注:面糊是稠稠的可以流动状的,这个时候如果太干的话就加点牛奶吧。
3. 用不粘的烤派的盘子,深度两三厘米的样子。盘底刷一层油,侧面也不要放过,抓一把面粉撒入烤盘,抖动烤盘让面粉均匀覆盖在油上(这一步是为了脱模方便)。再倒入面糊至烤盘深度一半左右。
4.
把烤盘放入已预热到190C375F)的烤箱中,烤40分钟。完成!

小贴士:
1. 牛奶可以用各种奶制品取代!椰奶或杏仁奶也都做出来非常好吃噢! 

2. 用料具体比例可以按口味自己调整!大概就是,面糊调得越干口感越Q,油放得越多皮就越酥!糖不要放得太少,不然会没味道滴。 
3. 除了加花生和葡萄干,也可以加杏仁、瓜子等等。如果什么都不想加,光是年糕也行滴!
4. 如果想铺红豆沙在中间的话就先倒一半面糊,铺上红豆沙,再倒剩下的一半。
5. 我烤的时候用的橄榄油,所以加这个量烤出来没有特别重的油味!惧油的人,若担心菜油味道较重的话,可以考虑用橄榄油噢。



~ Happy Enjoy ♥ ~



蜜汁烤全鸡 Roasted Chicken


家里刚买了烤箱,我选择烹饪 “蜜汁烤鸡” 为第一道开苞的菜肴!第一次做,老公赞不绝口呢,赞说非常滴好吃!室友说90%,老公便问:那剩下10%是怎么了呀? 室友说:那10%就是呢......下次请烤两只!哈哈哈哈~ 我在旁得意洋洋呐!(*^__^*) 嘻嘻~ 材料做法其实不难,我上网看了很多做法,最后统一了自己的一套,看看下面,你们有空的话也不妨尝试唷!

材料:
全鸡 - 1只(已去内脏)
生抽 - 大约30ml (李錦記)
蚝油 - 1大匙 (李錦記)
盐 - 2大匙
料酒 - 30ml
黑白胡椒粉 - 适量
糖 - 2大匙 
葱 - 1束
姜 - 2块(中形)
蒜 - 1颗

烧烤时备用:麻油(李錦記)、叉烧酱(李錦記)

*我发现我不小心当了《李錦記》的代言人!O(∩_∩)O哈哈哈~

做法:

1.将鸡洗净,把以上的材料倒在鸡上后腌制几个小时(最好腌制一晚上,够入味)。
2. 从冰箱拿出来后,放着让它变室温,将鸡肚子里面塞上葱、姜、蒜用牙签把肚子尾部扎起,然后将鸡穿在烤箱的烤架上
3.将烤箱180度预热5分钟,将鸡入烤箱烤10分钟。
4.将鸡取出再抹一遍余留在盆中的腌汁,入烤箱150度烤15分钟。
5.15十分钟后,将鸡取出,抹上叉烧酱和麻油的混合,放进烤箱烤20分钟,然后取出再抹上叉烧酱和芝麻油的混合,烤20分钟。
6.烤成了,将鸡从架上取下就行。

小贴士:
1. 在腌制的过程中,顺便帮鸡做下按摩,可使用牙签或叉子刺在鸡上,这样腌料会更入味。 
2. 不要叉烧酱也行,可改换蜂蜜,也是一样美味滴。
3. 鸡的翅膀和腿部尾端可使用锡纸包着,有待最后一次的20分钟烧烤才取下,可避免烤焦呢!

4. 建议用手享用,再配上一壶啤酒,哇,好有古时代的风味呢!嘻嘻!


~Happy Enjoy ♥~ 



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