About a month ago, I’ve embarked on a 30 days-with-Huiji-Waist-Tonic Journey. Basically, I consumed a capful of the herbal tonic twice a day, for 30 days.
Now, prior to this post, I’ve definitely heard of Huiji Waist Tonic and had always associated it as “something good” for the waist (as the name suggests). And I was not wrong. It helps to alleviate backache and strengthen your waist, especially vital for working adults constantly clocking in long hours at their desks.
But that’s not all, there are more benefits you could enjoy from regular consumption of this very mild tasting, alcohol and sugar-free tonic:
√ Overcome fatigue, nourish vital energy and promote blood circulation √ Nourish and darken the hair naturally √ Suitable for confinement and breastfeeding moms to restore health and energy level √ Vegetarian and Halal certified √ Can be added to soups and dishes
You may wonder how a waist tonic could be of help with these symptoms. This is due to the use of 100% natural premium herbs that have medicinal and toning properties – Cordyceps, Duzhong, Dang Gui, Shouwu, Dazao and Ginseng.
Tapioca pearls also known as Sago is a popular ingredient in many Asian dessert recipes. Made from the pith of palm stems, these opaque little balls turn translucent when cooked. This soupy dessert is so easy to make and very perfect as a light and refreshing ending to any meal.
The beauty of this Sago Pearls with Melon dessert is the ingredients are so interchangeable and versatile, there is absolutely no rules when it comes to the types of fruit used. If melon is not your thing, feel free to use mango, pomelo, watermelon, peach, etc.
Pasta is a storecupboard standby that is affordable, versatile and always a pleasure to eat. Most of us are used to tossing cooked pasta with either tomato sauce, cream sauce, or an oil based sauce.
Some people go one step further and tumble their pasta and sauce into a casserole dish before topping it with grated cheese and baking in the oven. However it is done, pasta is always a source of comfort and convenience for many people.
Somehow, pasta seems to pair with Asian cuisine as well. Probably because pasta can be used to substitute noodles, a favourite ingredient for many Asians. This pasta and soup dish is easy, delicious, fast and simple. And for the health conscious, this dish is low in fat as well. Clams and cabbage give the soup a wonderful and natural sweetness.
Ingredients: 800 g fresh clams 3 cloves garlic – minced 1 – 2 small red chilli – dice finely (depending on your heat tolerance level, please adjust accordingly) 300 g pasta (I’m using capellini aka angel hair) 3 – 4 cabbage leaves – slice Few splashes of white wine 1 litre chicken stock 1 tbsp (15 g) unsalted butter 1 tbsp olive oil / vegetable oil Salt and pepper to taste
Fans of Korean pop culture will know that Korean Honey Butter Chips, are extremely popular and high in demand. Crunchy, buttery, sweet and salty, there is a reason why this snack is so addictive.
Since I found some long forgotten potatoes buried at a corner in my fridge, I decided to make some Honey butter chips at home. I adapted this version from here. To make the crispiest potato chips, the key is soaking them in a vinegar solution and frying them at a lower temperature.
To be honest, the taste is slightly different from real deal. However it is just as delicious and addictive and I do recommend that you give it a try.
You could also experiment with other root vegetables and seasonings to create a variety of homemade chips. Not only are they more delicious and personal, but they are also healthier. Sweet potatoes, tapioca, or even more exotic forms of potatoes such as blue potatoes to create a more exquisite snack.
Do note that the chips must be eaten as soon as possible once they are prepared. Otherwise they will lose their crunch and turn soggy.
I’m a huge fan of Korean food (as evidenced from the numerous Korean recipes) and guess what, today’s 2-ingredient Korean BBQ Ribs is just that. This is probably one of the easiest recipe I’ve ever come across but yet oh-so delicious too.
If you ever step into Korean supermarkets, you will often see different brands of marinade sauces for bulgogi, kalbi, etc. After trying out various brands, I’ve narrowed down my favorite to Beksul CJ brand. Oh by the way, this is not an advertorial post, meaning I’m not paid by CJ brand to write this.
Beksul CJ Brand mariange available in Korean Supermarkets and selected supermarkets.
In my opinion, there is absolutely nothing wrong in using store-bought sauces, especially if we are pressed for time in the kitchen. That being said, there are times when I would seek delight in making my own sauces from scratch too. But not today.
Some of you might wonder how to achieve that fall-off-the-bone texture for the pork ribs. Simply boil and simmer them about 1 – 1.5 hours in a lidded pot. Works every time for me. If you have a pressure cooker, it’ll only take about ¼ of the usual time.
You could prepare the pork ribs ahead of time and when you are about to serve, brush on the kalbi marinade liberally and grill them over charcoal or grill pan for a few minutes. How easy is that?