I found it! - Reese peanut buttercup!

I found it! I finally found it in sg! Cocoa tree in Terminal 3!!!!! I love this chocolate!!
Yum! Dun have to wait for fwens to go overseas and buy for me! Haha!

I DID IT! - SHAPE RUN 2008

An accomplishment for big fat lazy bum like me!

Not very good timing but HECK! hee hee~

Pictures using 'Colour Accent'

My colleague has kindly taught me how to use the colour accent function! a function which exist in my camera that i never knew.

Was bored that day and decided to have fun taking some colour accent pics!

Mentaiko Pasta

Trying to throw some stuffs away that has been cluttering my room and found a piece of old newspaper. Its a page of sunday times containing the recipe of Mentaiko Pasta. Decided to put the recipe here and then i can throw the newspaper away.

Was first recommended to Mentaiko pasta when I was in Ma Maison with my group of gals. I totally enjoyed the pasta. My fwen told me its really easy to make and she used to cook it all the time. It so happened that the next day there was an article on it on Sunday times. Talk about coincidence!

Hope i will get my lazy butt off the chair and cook it soon!

Mentaiko Pasta

Ingredients
For 2 main course servings:
160g spaghetti
2 sacs of mentaiko (90-100g)
30g unsalted butter, softened
50g japanese mayonnaise
pinch of Shicimi Togarashi or yuzu pepper, or ('something' missing from the article) to taste
2 tsp rice wine vinegar
2 stalks spring onion
4-6 shiso leaves (optional)
1 myoya(optional)
2 Tbs dried sakura shrimp (optional)
handful of nori strips

Method

1. Bring a pot of salted water to boil. The water should taste salty like seawater. When it comes to a rolling boil, add the spaghetti, It should take 7-8 mins to cook.
2. In the meantime, get the sauce ready. Slit the sacs of mentaiko down the middle with a sharp knife and scrape off the eggs with a small spoon into a small bowl. Add the butter, mayonnaise, shicimi togarashi and the vinegar, Mix well, with a spoon and set aside.
3. Chop finely the spring onion. If using shio leaves, snip off the stems, roll into a tight tube and slice finely crosswise. Slice the myoga on the diagonal, if using.
4. Toast the dried sakura shrimp lightly in a non-stick pan. Set aside.
5. When the pasta is al-dente (to look up the meaning! hee!), drain into a colander, shake it a couple of time to get ride of the excess water and return the noodles to the empty cooking pot. Add the mentaiko sauce, spring onions, shiso leaves and myoga. Mix well with a pair of tongs.
6. Divide the pasta between 2 serving bowls. Top each with sakura prawns and nori strips. Serve immediatly!