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Hello, my name is Stacy and I'm from Singapore.

Friday, 23 January 2015

A Hug In A Bowl

If people say drinking tea is like having a hug in a mug then eating porridge would be a hug in a bowl to me. In the UK, porridge usually means oats cooked with milk, water or both. In Singapore, we refer to that as oatmeal. Porridge to us, is cooking rice with water for a long time until the grains of the rice have become very soft.

I like to eat porridge when having dim sum or when I am sick but I have never been the kind of person who would choose have just porridge as a  meal because it doesn't keep my tummy filled up for long enough and I would look for more food after an hour or two.

I haven't had porridge for ages and I was craving for it so I called my mother over Skype and asked her about how to cook some.

I never knew making good porridge can be so easy! 

To start, you need:
- 1/2 cup of rice
- 1 teaspoon of oil

Put your rice in a pot, add the teaspoon of oil into it and mix everything so every grain of rice is covered with oil. Leave it aside for at least 10 minutes. You can even leave it overnight if you want to!  
(This is the most important step to getting the right texture of porridge. If you skip this, your porridge will not be nice and soft.)

When cooking: 

Fill the pot with water, use your finger to measure, the height of the water should be half of your index finger!

Set fire to medium heat and let it boil. 

Remember to stir your porridge, if not it will stick to the bottom of the pot and burn! 

Add some salt into your porridge, unless you want it to taste bland. 

When all the water is gone and your porridge begins to thicken, it is ready! 

*Tip: My mother told me if I put a ceramic spoon in the pot, it will help the process of your porridge to be smoothier and softer while cooking. 


Ways to make it tastier:

- Use chicken stock and a bit of water to add flavour.

- Feel free to add ingredients in your porridge! Things like chicken, fish, fishcakes, pork, peanuts and century egg are common ingredients you can find in your porridge in Singapore.

- Prepare a little oil in a pan, chop some garlic and fry it with a bit of sesame oil. This will make your porridge really fragrant!

- Garnish porridge with pepper, soy sauce and spring onions.

Making porridge is really easy, I would say it is a recipe that is impossible to screw up if you remember to stir it occasionally! Ingredients stated does not have to be exact, feel free to increase lr decrease it to your liking. For me, i don't usually measure. 

Have fun! 

Tuesday, 20 January 2015

B R I G H T O N: Blackbird Tea Room

Blackbird Tea Room was a place that I immediately started liking once I had set foot into it. It was a place full of character and not like your usual tearooms nowdays, which is usually decorated with a million buntings and flower pom poms. It was crowded when we got in and had to wait but not long after Natasha and I got a table upstairs. 

I really love the interior of Blackbird Tearoom. Look at that lovely bird print wallpaper and the pattern of the glass of the windows! Everything in here makes me feel "so english".

Natasha recommended that I should try the scone here, so we ordered cream tea. It's scone served with clotted cream, jam and tea.

It was indeed one of the best scones I've ever tasted! It was kinda soft, like a bread's texture. Usually scones I've tried are always tol hard and dry. My faith in scones have been restored once again! I'm not sure if the jam is homemade but it made thes scone taste even more delicious. 

As we were here for lunch, we also ordered two mains. Natasha had whole wheat toast with poached egg and avacado while I had the classic eggs benedict.

Look at how perfect this poached egg was! If that photo wasn't enough, look at the next one.

Bright golden liquidy egg yolk inside!!! 

We visited Blackbird again after a few days because I couldn't resist. All I could think about was those delicious poached eggs with hollandaise sauce. 

This time I opted for eggs royale, which is similar to eggs benedict but with smoked salmon instead of ham and it tasted just as delicious! If not, even better.

I can't wait till I go back to Brighton again because I want to dine in here again. Blackbird Also serves afternoon tea! Mini-cakes and sandwiches! I am so up for that.

Monday, 19 January 2015

The Perfect Pancakes

Tom and I have made pancakes a number of times. This time, we finally got it right! Well actually it was him, I wasn't really doing anything except to take photos of the pancakes.

Thursday, 15 January 2015

Burt's Bees

Burt's Bee is one brand I'll always look at when visiting Sephora or Boots.

My favourite lipbalm in the world is Burt's Bees lipbalm! It may be a little pricey as compared to usual lipbalms but it works wonders. It keeps my lips hydrated. Definitely a must for winter! I've never tried other flavours but I always go for mango or pomegrenade.

My lips was getting chapped so badly during December and I forgot my lipbalm. I didn't want to get just any random lipbalm so I went on Amazon to look for a Burt's Bee one.

After browsing for a bit, I've decided that it's the best to get one of those gift sets that includes a lipbalm, cuticle cream, hand slave, 2 different hand creams and foot cream. About £11.00+, definitely worth it to me!

I love how this Almond & Milk hand cream is packaged. A tiny glass jar with a metal lid! 

The texture of the cream is kinda thick and it smells strongly of Almond. Sad to sad, I'm not a fan of the scent of Almond, unless it's roasted almond.

My favourite product to try in this set I purchased other than the lip balm was the lemon butter cuticle hand cream, it smells delicious and does a great job of fixing my horrible cuticles...which is now looking great.

The coconut foot cream was weird, the texture was really dense and sticky, like honey.

Thats it for now. I'll definitely try more Burt's Bees products in the future if possible, would love to get my hands on their face care stuff!

Thursday, 8 January 2015


Christmas and New Year is over! My blog has been abandoned for quite awhile so here I am, back!