This was our first time buying scallops from anywhere at all. It was an impulsive buy, and so we decided to make it a worthwhile impulse by getting our hands on one of the most expensive breeds that was frozen immediately and shipped all the way from the deep seas of Hokkaido, Japan, to Singapore.
Noodles are a much-loved staple in the everyday life of a Hong Konger – regardless of whether they are soup-based, stir-fried, braised or deep-fried. When it comes to dried egg noodles, one of the best ways to cook them is to stir-fry the blanched noodles with vegetables and really, really good quality dark soy sauce, this being the most important factor that determines the tastefulness of the noodle dish.
Cheese goes well with everything; it makes everything taste a lot nicer too. Cream cheese is my favourite of the week and here is how it can be used – as a spread in baked filo pastries for a nice weekend afternoon snack.
I finally had a chance to try out authentically impressive Thai food at the Golden Mile Complex some time back in December. The restaurant was called ‘Na Na Thai Food‘, located at the first level of the complex. The basil fried rice with pork was spicy and juicy; the Thai iced tea was refreshing and fragrant; the Thai mango salad was extremely appetising; it was spicy, sweet and sour all at the same time. The gravy in this salad was also all-out-fiery. Yet it didn’t stop me from trying to slurp up everything, rendering a burning sensation in my tongue after the meal.
This tutorial is (really!) catered to intermediate and advanced users of Photoshop who are looking for new challenges. I almost pulled my hair out attempting this tutorial, especially when it came to the steps involving subtracting and/or intersecting shapes repeatedly using the shape and pen tools. At this point in time, I am still trying to figure out how this technique could be skilfully executed with minimal effort.
