Monday, June 16, 2014

A Note to Dearest Husband

Dearest Husband,

Find a quite place and pop your earphones on. Enjoy this beautiful song. 

Know that, I love you so very much.

Aim xx

Sunday, June 15, 2014

Indoor Herb Garden - Progress report

Look at my herb garden! Looking all good and healthy. For now, I am still waiting for the basil, coriander and chives to sprout - aahh cannot wait!


Weekend Projects

Doing other stuffs apart from drafting my review paper is, sadly fun and therapeutic. It is easier to get lost in time making something good in the kitchen rather than sitting in front of my laptop for hours until my eyes go all dry. Is it just me or have I broken the first rule of being a research student?

Anyhow, this weekends I certainly cannot pass myself not to make/bake/cook something that I have already pinned in my Pinterest or Pocket. So I started off going all crazy in making the tau fu fa which I had been craving since last year. Little did I know, the shortcut version of making the tau fu fa is actually shortcut enough and cannot get any simpler than stirring in 1 tsp of gelatine for every 300mL of soy milk. Or if you are using agar-agar powder, try mixing 1/4 tsp of the agar-agar powder for every 300mL of the soy milk. "Easy, peasy, Japanese-y" right? - as according to Iris. 

So yeah, go on try it! Oh and if possible try using homemade soy milk or if you are like so beyond the valley of laziness, you can use the store-bought ones instead (I tried mine using the organic soy milk). All in all, I am so happy with the outcome of my tau fu fa and had been making it like more than 4 times within the span of 48 hours. Crazy, isn't it?


Oh, oh, and I also baked banana and zucchini muffin for my lunch just now. Result: super good, moist, not to sweet and the rest is just LOVE, LOVE, LOVE! Will definitely make it again with more zucchini bits in it. Till then, take care xx

Saturday, March 29, 2014

[Recipe] Coffee-Rubbed Porterhouse Steak with "Yehaa" Raspberry Sauce and Sweet Potato Salad

We always get so clueless on what to eat and cook for dinner. It can be really stressful most of the times because at the end of the day, we always come back to almost the same stuffs every (day or) week. Well the case for this dinner was that, it is all started couple of days ago when we had this really good sandwich of coffee rubbed chicken at Industry Beans and OMG! It was really good and we said to ourselves that we have to make something like this at home because no surprise here that: 

1. We really love good coffee.
2. We really love good steaks.
3. We really love good berries sauce. 

So as a result, we thought "Hey, why not marry all them together" with good seasonings - smoked paprika, freshly cracked black pepper, ground cinnamon and the finest sea salt flakes; and boy oh boy! It was just, MAGICAL. The coffee crusted steaks really worked well with the "yehaa" raspberry sauce (due to the existence of "a bit of heat" in the sauce) and the sweetness from the sweet potato salad just complement and balance the overall components in this dish. I am not going to say anything anymore, so here goes the recipe:

Coffee-Rubbed Grilled Porterhouse Steak
Serving: 2

500 g Porterhouse steaks
1 1/2 tbsp coffee grounds (we use Sensory Lab Steadfast Espresso Blend)
1 tsp smoked paprika
sea salt flakes
olive oil

"Yehaa" Raspberry Sauce

1 cup fresh/frozen raspberry
1/2 tsp cinnamon ground
1/2 tsp cayenne pepper
1 tsp white balsamic vinegar
sea salt flakes
sugar (optional)


1. Mix coffee ground and smoked paprika.
2. Pat dry steaks with kitchen towel and season with sea salt.
3. Pat the coffee ground mixture onto the steak.
4. Heat heavy bottomed skillet over medium heat and add olive oil.
5. Cook steaks for 5-6 minutes on each side.
6. Let it rest on a plate covered with foil for 5-10 minutes before serving. 
7. In a small saucepan add raspberry, cinnamon ground, cayenne pepper, white balsamic vinegar and a pinch of sea salt.
8. Let it simmer and reduce for 1-2 minutes before serving.

Sweet Potatoes Salad

1 sweet potato
1 avocado
2 tomatoes
toasted pine nuts
olive oil dressing 


1. Boil sweet potato until tender, drain and put aside.
2. Mix everything in a bowl.
3. Prepare your preferred salad dressing. 
4. Pour in salad and mix well before serving.