Amy 姐姐今天给 Angel Team 的话：

Stem Cell Therapy

 Amazing healing effect of stem cell therapy that is drugless, needleless, non transdermal and non invasive.

Make my own Granola

Modified from Vernise recipe. So into it and love it till max. My best tidbits collection so far. 
Dry Ingredients :
3 cups old fashioned oats
3/4 cups walnut 
3/4 cups almond
1/2 cup fresh coconut flakes 
2Tbsp flour 
2Tbsp Brown Sugar
1/2 teaspoon salt
1 teaspoon cinnamon(optional)
Wet ingredients :
1/3 cup rice malt syrup 
1/2 cup oil 

Instructions: 
1. Preheat oven @160 with fan
2. Mix well the dry ingredients.
3. Add in the wet ingredients, mix well. Make sure all the dry ingredients are well coated by the wet ingredients.
4. Spread evenly in the baking tray.
Bake for 25 minutes, take out & stir it. Bake for an other 25mns .
Turn off the oven, let it cool inside the oven with door open

Sambal for petai or asam fish and asam soup

 SIL gave us some palatable sambai petai.

So delicious that everyone was asking for recipe.

So here's the secret recipe from her:

ginger, tumeric, gelanggal, chilli, laksa flower, shallot, garlic, lemongrass, lime leaf, laksa leaf -- blend all

stir fry at low flame. keep in freezer

when want to use add shallot and garlic, lemongrass, lime leaf again.

Add tomato , yellow or big onion, belacan, a bit of fish sauce and asam water,  sugar a bit to enhance the taste

是时候检讨KSSR

我曾经雀跃的看着kssr华文作文说如果我生在这个时代我一定可以不用写枯燥的题材，可是我回头看看那么多落单的孩子我多担心他们就是华裔中学辍学生的上升的开始，再看看近10年来依然还有好多老师没有准备好我也不忍心叫老师加油因为老师都尽力了。

我曾经以为数学是华小生可以骄傲的科目，可是没想到数学应用题题目可以同时考语文。课本可以没有教LCM(最小公倍数)就教不同分母的加减法，这难怪上了中学学生的conceptualization 都不强，来个 ½ + 1/4x 时就会 以 8x 当分母，然后我们才来说我们的数理不强。可是小学课本都可以这样没有规划的规划。还看过数学课本把除法乱教一场，当询问带班老师时，她说他们都没有跟着课本来教的。

我曾经以为科学是要让孩子产生好奇学会hands on, 可是科学课本不只无法带出对大自然的兴趣，就要几乎在”固定性变数“ “操纵性变数”底下变成了机械化的标准答案印刷机。如果学习这些是有认真的做mini research or project, 那么就有其意义。不然，只能说这是叫鸭子听雷的一番抄袭工，没有任何实体的意义。

请教育局了解一下，semakan 时有没有也去询问这些人？这十年来：

1. 教育程度只有中五的父母如何看待孩子跟不上时的状况。

2. 也请了解一下当年kssr 的第一批（现在的中四）的孩子，他们怎么了？请不要为了符合pisa ranking 而又专门挑可以跟得上的孩子来回答。无法跟得上的孩子，从城市到乡区都有。

3. 中学老师这几年就接手了总共4批的kssr 产品，中学老师们对这些孩子怎么说？

##如果媒体要截图麻烦这样的讨论不是在抹杀教育界劳苦功高的老师而是我觉得走了10年了如果还是有人跟不上是不是有什么该检讨的地方。

Dumpling - Bak Zhang and Pua Kiam Thee (Nyonya Dumpling)

Ever since the passing of my late mother in law, hubby and I have never tasted any Phua Kiam Thee Zhang (Nyonya Dumpling). I remembered we prepared them together since only she, hubby and myself love it. Call it a legacy and also love passing on, I think one of the best healing ways to remember someone is to do what she has done before.

However, our family votes for dumpling has also got to consider the kids who favor more of Bak Zhang. Preparing two types of Zhang with inti(filling) in the midst of busy and rushing life is a real challenge for me.

Thanks to my hero and my life savior, PPC. I was able to prepare two types of Zhang from scratch in 2 days time. To cut short the time, I tried to prepare both on first day. And day two is concentrated on wrapping and cooking. I took up this time race challenge when I was still juggling with kid's dental appointment, sending kid for tuitions, and going for a movie since the free tickets was expiring soon.

Day One:

1. Prepare Bak Zhang filling: Before dinner, marinate pork belly, soak black eye peas, soak chest nut, soak dry mushroom(for both Bak Zhang and Nyonya Zhang), all for around 45 mins.

2. Prepare Bak Zhang filling: After dinner, put all these together in PPC at STEAM mode for 14 mins altogether for pork belly + mushroom, black eye peas, chestnut. Water level at 1.5 with chestnut in it

3. Prepare glutinous rice ingredients: While waiting for the filling to cook, prepare the rice ingredients for next day. For Bak Zhang, soak the dry shrimp and chop the shallots. Soak the glutinous rice for 1 hour (by the time the filling was cooked, the soak rice was also done). No need to oversoak the rice. After an hour,i.e before I left to sleep, I just poured out the water and kept in the fridge.

4. Prepare Nyonya Zhang filling: Fry shallots and garlic, then add in pork belly and mushroom and seasoning. Add in wintermelon. Add coriander powder and cekor. When slightly cool down add in peanuts.

5. Prepare Nyonya Zhang filling: chopped shallots and soak glutinous rice for 1 hour.

Keep all ingredients and fillings for both Bak ZHang and Nyonya Dumpling in fridge for next day use.

6. Wash the PPC pot and use it to soak the bamboo leaves. I don't have time to wash them one by one, which I thought I can still do it next day. The most important thing before I called it a day(it's actually half a night and probably only 1.5 hours of work till now) was to soak the leaves so that they are soft enough for the next day use. I dreaded to use those big pots that mother in law used to use once a year. So I thought the best way to fully ulitize every cooking utensils in my mini kitchen should be this PPC stainless steel pot. Just remember to use something heavy to press on the leaves.

Day TWO:

7. I only started working on it after breakfast at around 8.30am. Put the whole pot of leaves in the PPC at STEW mode for around 20 mins. Run through the leaves in cold water and wipe the leaves with cloth.

8. Switched off the cooker and use the hot water to boil the strings.

9 & 10. Preparing Bak Zhang glutinous rice: Pour out the hot water and with the same pot, fry the shallots, follow by dry shrimp and then rice and other seasonings. Leave the rice in the pot to cool down. Thaw dumpling fillings from the fridge.

11 & 12. Preparing Nyonya Dumpling glutinous rice: Use another pot to fry shallots and rice with seasoning at BAKE mode. Right before I turn off the heat, I pour in 2 tbsp. of coconut oil to replace the original recipe of coconut milk. Then I thawed the fillings from the refrigerator.

(Pausing for an hour to send kid for kid's dental appointment)

13. Both pots of rice ready to be wrapped. I started with wrapping the Nyonya Dumpling. Since the pot is good for 15 medium size dumplings, so I just get these done at around this quantity will be just nice.

14. Wrapped dumplings were put in PPC with water covering it. 3-4 tbsp. of salt were added into the water. Set at STEAM mode 40mins. While waiting for Nyonya Dumpling cooking in the pot, I started to wrap the Bak Zhang. By the time the Nyonya Dumpling were done after around 1 hour(taking into consideration of pressure release time), I was already finish wrapping the Bak Zhang and could put them into the PPC for another STEAM 40mins. Same thing applied here: salt water covering the dumplings. I am truly happy and satisfied with this baby hero PPC 2137. Without it's great assistance I think I wont be able to finish this challenging task in a day since the conventional method will take at least 2.5 hours for each steaming and there must be constant watching at the water level to avoid drying.

(This was also the time when waiting for it to cook, I can send my kid to tuition class. By the time, I am back from sending her to tuition class, the Bak Zhang were almost done and we were all getting ready for a movie in TGV.)

15 & 16. This year, I have Bak Zhang for the kids and Nyonya Dumpling for my parents, hubby and I.

p/s: Now I am thinking of making more of them since dumpling making is no longer a tedious task. I was flaunting it to my fellow friends and relatives and some even said they have been eyeing for PPC for a long time and will surely give it a try. Thanks so much to PPC for serving the all in one purpose for me. From soaking, frying, cooking, and steaming, I have used only the PPC pots, so looks like I can discard all other pots that sit as white elephants now.

================

Ingredients for Bak Zhang: Yield 16 medium size dumplings

Fillings for Bak Zhang:

300g POrk belly seasoned with crushed garlic, light soy sauce, dark caramel sauce and sugar.

8 dry mushroom. I cut into half so that each dumpling will have half mushroom. Not too much coz we have family members with gout.

200g black eyed peas, soaked for 1 hour

15 pcs of chestnuts, soaked for 1 hour, cook then only remove the inner layer of red skin.

7 salted eggs, cut, add one portion to each dumpling

Glutinous rice for Bak Zhang:

600g glutinous rice(soak for 1 hour)

100g shallots, chopped

50g dried shrimps, soaked

2 tbsp. cooking oil

1 tbsp. light soy sauce

0.5 tbsp dark caramel sauce

1 tsp sugar

dash of pepper

0.5 tbsp. salt

1 tsp Chinese 5 spice powder(optional), I have omitted this since I myself don't quite like the taste of it.

Ingredients of Nyonya Zhang: Yield 15 medium size dumplings

Filling ingredients:

60g shallots

40g garlic

300g pork belly, diced

30g mushroom(soaked), diced

20g coriander powder

few stalks of crushed and chopped cekor

100g winter melon sugar, diced

4 tbsp cooking oil

200g crushed peanuts

Glutinous Rice for Nyonya Zhang:

500g glutinous rice

2 tbsp cooking oil

25g shallots

1 tsp salt

2 tbsp coconut oil, to be added last

10 pcs of pandan leaves, cut into pieces, to be added into each dumplings when wrapping for extra fragrant

Alkaline dumpling

Trying to make a plan to make alkaline dumpling today. But guess the earliest i can make it should be tomorrow since i will have to presoak the rice overnight.

NEvertheless, just keep in mind with the recipe first:

* 1 Kg Glutinous Rice can make 30 dumpling

* 3 Tbsp Alkaline Water (Lye Water/Air Abu)

* 8 Tbsp Cooking Oil

* 600 g Anko-Tsubuan Paste

* 60 Bamboos leaves-Soak Overnight

* 1 Tbsp Sugar

* 1/2 Tbsp Alkaline Water (Lye Water/Air Abu)

1. Rinse the sweet rice a couple of times until the water runs clear rather than cloudy. Next, transfer the rice to a large bowl with enough water so that the water line is 1 inch above the rice. Stir in 3 tablespoons of lye water. Once the lye water hits the fresh water, both the rice and water will turn a light yellow color––that’s normal. Soak the rice, covered, for overnight.

2. Soak Bamboo leaves overnight.

The day Making:

1. Clean Bamboo Leaves, drain Glutinous rice from Alkaline water, ***I USE WATER PAIP FAST RUN THROUGH THE RICE ON THE DRAINER ****this to avoid over alkaline taste in the rice.

2. Add oil into the Glutinous Rice, mix will combined and set aside for 25mins.

3. GET start to wrapping the dumpling. Two spoons full rice

Pressure Cooker:

1. Get ready Pressure Cooker with half pot water and bring it to boil. Then add in 1Tbsp sugar and 1/2Tbsp of Alkaline Water.

2. Add in dumpling 15 in the pot. Add more hot water to assure covering the dumpling. Close lid and turn valve to seal.

3. Set soup mode KPT 45mins, then cancel auto warm. Let it wait 25min and then slowly manual release pressure.

下午茶

总是在午餐前想象自己可以在午间弄个茶点来表扬自己也好慰劳也好安抚馋嘴的内在小孩也好，可是偏偏就是午餐后就已经虚脱不已，两眼低垂，所有之前的美好计划就变成了梦幻泡影。唉，唉唉，唉唉唉。

有人说：“午觉对身体好。比下午茶重要多了。尽情睡吧！提醒你老之将至。午睡后，再来个下午茶咯. take power nap n start all over again " 

可问题是，问题是POWER NAP过后什么劲都没了。

也有人以为我午餐一定煮了很多道好料，我也希望是，可是偏偏不是，今天就一道菜，然后就崩溃了。 想说明一道菜不是盆菜，更不是佛跳墙，反而像是一盆咸菜。

这样就安慰一下，这应该是长寿的秘诀吧。

Kiddo bookbinded her gift for friend's birthday

There you go, never mind with some flaws and imperfections, as long as it comes with big heart.

Kiddo first coptic stitch book, after she had done with japanese stab binding.

She watched me did my countless coptic stitch and she was moved to start one.

It's friend's birthday coming so she decided to give away something special.

Yes, it's perfectly a handmade book.

She did one, then continue with another one......kept it as gift to give away to friend in future.

Thread: embroidery thread. Fabric: my left over canvas from sewing a bag. 

Japanese stab binding on upcycled paper

Got these batch of blue paper cardboards some time ago.
And found these computer paper in a clean recycled bin.
So here i run a yellow star binding again.
My ultimate aim in bookbinding: to reuse whatever available resources and give paper a second life.