A bunch of us watched Ashanti's concert last night at the Araneta Coliseum. Though not a big fan of Ashanti- I only knew 2 of her songs, she was able to pull off a good show. She had really strong vocals, and was a good dancer and had a lot of audience rapport. She even had her own DJ with her onstage, who helped pump up the mood of the crowd.
Friday, May 27, 2005
Wednesday, May 25, 2005
All cupped
I recently started to undergo the alternative ancient therapy of cupping, this involves placing a special plastic cup onto the skin & then a gun like aparatus is attached to the neck and air is sucked out, thereby stimulating blood circulation & breaks blood stagnation. I have since then gone 7 times already to my acupuncturist Dr. Wang Yin and so far the terrible neck & head pains I've been experiencing have been steadily getting better. I was even able to doze off during my last session since the pain was more bearable unlike the first few times when it was excruciating. The doctor said that I had years of embedded stagnation which finally culminated in my experiencing the terrible neck & head pains.
Saturday, May 21, 2005
2 Proud Mamas
Me and Marleen proudly showing off our 2 duckies who are hanging to dry for 6 hours before the final roasting.
Peking Duck - 2nd Attempt
Me & Marleen performed our 2nd attempt at making Peking Duck in time for grandfathers annual death anniversary gathering on Sunday. This time around we were more confident and in as little as 1 1/2 hours we were able to finish the initial preparation for the duck and had it hanging to dry. Everything went smoothly, I just wish that I didn't have to go through the most disgusting part of cleaning out the ducks cavity, I was looking away most of the time while I was doing it, unlike Marleen who seemed to fascinated by the whole process. I was so totally grossed out!!!
Monday, May 16, 2005
First time on a pedicab
Took my first ever pedicab ride for 30 pesos. I couldn't handle the walk to my dentist appointment in Binondo because of the super hot & humid weather so I just decided to embark on this little adventure!
1st attempt at Peking Duck
Here's our beautiful Peking Duck, that we slaved over for a almost the entire day (Sunday), not bad considering it was our first attempt after attending a class just last week. Marleen & I had a very messy, fun & enlightening day. The end result was pretty yummy!!! Our 2nd attempt will be this Saturday.
Here are the duckys getting some air for 6 hours before the actual cooking in the oven. This air drying is crucial to make the ducks skin crisp. They were ready just in time for our Sunday family dinner.
Here are the duckys getting some air for 6 hours before the actual cooking in the oven. This air drying is crucial to make the ducks skin crisp. They were ready just in time for our Sunday family dinner.
Wednesday, May 04, 2005
Cooking class
I attended my first chinese cooking demo class recently, the class was for Peking Duck which is a dish that I have been always curious to know more about. Since only 11 people attended the class our instructor Master Lu prepared only 1 Peking Duck. I could tell right away that Master Lu was a former chef from the way he moved around in the kfor him. itchen, from the way he measures his ingredients (he eyeballed a lot of them), to his deft hand during cooking. He spoke in chinese while his wife translated for him. Once the ducks had been prepared & hung in their big charcoal oven, I couldn't wait for the 35 mins. it would take to cook all the ducks ( he cooked 8 more to sell). We were taught to prepare the Mo-Moh which were the pancakes that went along with the Peking Duck as well as the other garnishings & sauce. Exactly 35 mins. later the ducks were brought in and my mouth was watering from the heavenly scent they emitted, I couldn't wait to take my first bite. Master Lu expertly sliced the perfectly cooked skin off the duck & then some of the meat, and finally the moment of truth. Oh it was truly magnificent, nothing beats newly cooked Peking Duck, everything was perfect, the sauce, the mo-moh all came together into one glorious bite.
mr. Lu with the lizard
Here's master Lu showing us the dried spotted Lizard that was added into the Lo Sui marinade he made during our cooking class, the lizard is suppose to act as a preservative for the marinade & can keep up to a hundred years.
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