MIVVA Beauty Box: May Edition of Mother’s Day

Mother’s Day Gift Arrived early for me this May!

I least expected another MIVVA Beauty Box but was gleaming with happiness when I found this upon arriving home. Life is short and a little daily unexpected surprise is enough to make me smile. In conjunction with Mother’s Day this May, MIVVA is honoring all the women in the world with a few pampering beauty products especially dedicated to moms.

This edition, I received 7 beauty products, a few vouchers and extra sweet items. I am listing my favorite in order…

Aupres

Aqua Sleeping Mask @RM95 (80gm)

The best way to recharge your skin and body is while you are sleeping! The thick jelly mask is studded with tiny beads that melt upon contact of the skin. A little goes a long way and after application, the mask leaves a light rose scent and enough moisture to smooth the skin. I like how the skin absorbs this mask right away and leaves smoothness on the skin surface.

Ultimate White Extra Intensive Spot Serum @RM150 (30ml)

Highly intense, this spot serum contains multiple whitening ingredients to reduce dark spots and whitens the skin. Same as the sleeping mask, there is a gentle floral scent in the serum. High marks go to the creamy white serum that leaves a refreshing tingling sensation. I can literally feel the moisture that stays a good moment on the skin. I will keep trying this definitely as I already like this from the moment I used it.

I also received a voucher for facial massage and skin samples.

 

Nature’s Lab

Antioxidant Body Scrub @76 (250ml)

Winner of the Harper’s Bazaar Beauty Award 2011 Best Body Scrub, this earthy scrub sure smells heavenly and earthy. It has a lot of natural exfoliating minerals and gives the skin a good work out. After using the scrub, I can feel a lighter and softer skin and the scent is just really warm and inviting. I am in love with this scrub!

Somang Danahan

RGII Premium Ex Deep Wrinkle Line Cream @RM349.90 (35ml)

Expensive for a small dose but said to be powerful in concentration, I could certainly use a good dosage of this cream. Made in Korea, it is definitely what every woman needs somewhere along her journey. I can’t wait to keep using this and see what the result brings…

O’slee

Rosehip Hydra-White Cleansing Powder @RM49.90 (55gm)

We all know the huge benefits of coconut which is said to really boost a lot of nutritional values with its rich mineral content. The O’slee Rosehip Hydra-White Cleansing Powder contains both coconut and cinnamon botanic extract. This micro-form cleansing powder is a form of cleanser that goes into action with a little water to create lather for cleansing. It has light foam and smells really pretty. After rinsing, I find my skin soft and smooth. Another plus point is that since this is a powder cleanser, I get to carry this when traveling by air!

Claire

Organics Handmade Soap @RM16-RM22 (100g)

Going organic is essential these days as you really want natural ingredients especially when it comes in contact with your skin. The handmade soap is perfect for sensitive skin and leaves it nicely moisten. There are plenty of varieties available and each one has its own benefits depending on the ingredient. I received the Aloe Vera Shea Butter Soap, which provides a good dose of skin repair and moisture.

Garden of Eden

Jojo E Serum @RM39.90 (15ml) & RM63.90 (32ml)

Being a mother myself, I can relate to those stretch mark horrors. I find this serum pretty oily in a good way as this may be the antidote to hydrating those stretch marks. It is pretty heavy in oil and a little goes a long way.

Skinlab

Cash Discount Voucher worth RM20 to be used on Antipodes and NVEY Eco Products.

Mary Chia

Voucher for 4-in-1 Body Detoxification Therapy worth RM400

With MIVVA, you will always get a little extra touch! Since the theme is Mother’s Day, there is a sweet Mother’s Day card in the box for my perusal. In addition, I also received a sweet rose tea cup!

Thank you MIVVA for this Mother’s Day Beauty Box! It truly was a lovely surprise and with every surprise, the feeling of excitement in receiving a mystery beauty box is priceless. I am pleased with the products this month as I felt that I can really use all these in my daily beauty regime. The little extra touches is added a little sweetness to the gift!

How to get one? It’s really easy-peasy to get your hands on one of the

MIVVA Beauty Box!

Simply register to become a MIVVA member, create your beauty profile and pick your desired MIVVA BeautyBox. Wait for delivery and enjoy the product try-outs at the comfort of your home and pace. If you like it, earn MIVVA points by submitting reviews, referring friends and with every purchase, redeem and save on full-size products.

Go ahead and shower someone with some beauty surprises today…

Subscribe for a month at RM38 each,

or RM114 for 3 months with 190 points,

or RM228 for 6 months with 570 points.

More information available at www.MIVVA.com
 Facebook: fb.com/MIVVAcom
Twitter: twitter.com/MIVVAcom 

  

Lai Ching Yuen, Grand Millennium Kuala Lumpur: A Revisit for New Dim Sums & A Little More!

Revisiting Lai Ching Yuen for New Dishes!

I knew I can always count on Lai Ching Yuen to served quality and scrumptious dishes aim to please! Nestled in the busiest shopping district in the city, Lai Ching Yuen at Grand Millennium Kuala Lumpur held many accolades for its list of impressive new age Chinese cuisine and dim sum. Not surprising since Chef Heng has a notable 24 years’ experience in the food industry.

That evening, we got to savor a few new dim sums and a few new dishes. Now from my previous posts on Lai Ching Yuen, the dim sum here is top notch, at least in my books. Nothing but quality steamed, fried or baked dim sums made from scratch is served at Lai Ching Yuen.

Steamed Seafood Dumplings with Chives

The thin translucent skin of the dumplings encasing sweet seafood paste and punched up with chopped onion chives is really lovely. Though the presence of the onion chives is pretty heavy here, I can still taste the seafood paste. Fish roes crowned the dumpling, making it a little more glamorous!

Deep Fried Crab Meat with Fish Paste

I do admire how this dim sum is served! Defying gravity by balancing on the rim of a shot glass, the crunch pastry skin hid a luscious sweet crab meat and fish filling. The crab meat flavor takes the cake in this one and the combination is simply marvelous in taste and texture. Finished with fish roes and creamy mayonnaise, I could definitely have a few more of this dim sum…

Steamed Homemade Spinach Bean Curd with Chinese Wine & Scallop

This dish is delicate and beautifully refine. Chef Heng’s creation of spinach bean curd is executed with great precision as the bean curd melts in my mouth and fills my taste with a creamy and eggy goodness. A light thick gravy added more flavor while the crowning glory of fried fresh juicy scallops and fish roes made this dish even more luxurious. The overall flavors are clean and the taste of each ingredients shined brightly on its own.

Pan Fried Fillet of Cod in Spicy Sauce

Imagine a big thick chunk of nicely fried cod sitting on a pool of sweet and spicy sauce topped with freshly shredded jicama, cucumber, onion and fried squid. A mouthful of ingredients, the flavors of this dish certainly taste complex yet pleasing. The sauce had minced vegetables for textures and the balance of sweet and spicy really jazzed up the cod. The toppings gave the cod a refreshing touch.

Baked Marinated Pork Ribs

When this was placed in front of me, a heavenly aroma of charred smoke enveloped my nostril. The pork ribs were firm and yet tender with a good bite. Well marinated, it was really succulent and aromatic. Lightly sweet and fully savory, the flavors notes showed a good marinade had penetrated fully into the ribs. Baking the ribs caramelized the edges, lending a bit of crisp bite. Simply gorgeous!

Fried Rice with Goose Liver & Pine Nuts

An interesting combination of twisting an infamous French ingredient to a traditional Chinese fried rice and studded with Italian pine nuts summed up this dish. The fluffy rice was aromatic from the flavors of the creamy foie gras, egg and pine nuts. A spoonful of this evokes a nutty and almost creamy flavor instantly. I love the creativity on this dish and was a favorite of mine that night.

Chilled Mango Puree with Sago & Pomelo topped with Vanilla Ice Cream

We ended the night with two desserts but I only had one. Luckily for me, this is one of my favorite as the thick and luscious mango puree is a delicious way to sweeten my taste bud. Pomelo sacs added a burst of bittersweet taste while the vanilla ice cream makes this even more creamy and silky. Simple and refreshing for a sweet ending.

LCY’s Signature Chilled Durian Pancake

It’s my loss for not eating the king of fruits but my dining companions did not complain since they get to eat my share! Thin pancake filled with whipped cream and cream durian flesh was raved by quite a few that night. I’ll take their words for this!

Revisiting Lai Ching Yuen is like visiting an old friend. The dishes here are reliable for quality and consistency. Other brownie points at Lai Ching Yuen are their Roasted Mini Ducks (reservation needed in advance) and Deep Fried Pork Knuckle. Rice dumpling festival is around the corner and rice dumplings are available at Lai Ching Yuen from May 22 to June 12. Call for more details.

Lai Ching Yuen is a non-halal Chinese restaurant located on the first floor and it is open daily from 12 noon to 2.30pm for lunch and 6.30pm to 10.30pm for dinner. For reservations, please call +60 3 2117 4180 or email lcy@grandmillenniumkl.com or visit us on facebook.com/laichingyuen.

LAI CHING YUEN

Grand Millennium Kuala Lumpur
160 Jalan Bukit Bintang
55100 Kuala Lumpur
Malaysia

Tel: 603 2117 4180
Fax: 603 2145 7876

Facebook: https://www.facebook.com/#!/LaiChingYuen

Hotel Website: http://www.grandmillenniumkl.com/

Global Website: http://www.millenniumhotels.com/

Simplot Hash Brown Arancini

My Simplot Twist on Hash Browns!

While eating is my obsession, cooking is my passion! I love eating and cooking international cuisines. It’s just so difficult for me to stick to one cuisine since I live in a melting pot country where endless cuisines are there to tempt my senses. I am also thankful to my years oversea that I also got to add on quite a gastronomical adventure to my taste.

Since I live in the States for a few years, I learn to love potatoes… all sorts actually! Then I discovered hash browns which seem to be a favorite in the American breakfast scene. Hash browns are potato which has been diced, riced or shredded and freezed. Simply pan fry, deep fry or baked these and the crispy potatoes make awesome breakfast sides to go with anything.

Glad to know that hash browns is now readily available in many supermarkets.  I buy these occasionally when I have some time for breakfast pampering. I find that Simplot has a good range of hash browns. They come in forms of regular rectangle hash browns, mini hash browns, popcorn hash browns and tater tots. When I heard of the Simplot Food Blogger competition, I decided to put on my thinking cap and see what I could come up with using Simplot Hash Browns.

A favorite dish of mine is risotto. I often made it at home for the family. There is just something heartwarming about oozing creamy al dente rice filled with various ingredients. Using Arborio rice, risotto is rice cooked with broth slowly till it releases its starch and thickens up the rice and its ingredients. An Italian dish, I love to flavor mine with cheese and spices. While I was brainstorming one day, I thought of Arancini, a fried risotto ball said to have originated in Sicily. Usually its rice cooked in a tomato sauce and shaped into little balls before being coated in egg and breadcrumbs and fried to golden brown. Well I thought what if I use Simplot Hash Browns to coat the rice balls? These would certainly add more depth and flavor to the Sicilian balls.

Here, I am sharing my version of Arancini using Simplot Hash Browns!

Simplot Hash Brown Arancini

For the risotto:

1 medium onion (minced)

3 shallots (minced)

2 cloves garlic (minced)
500g risotto/Arborio rice
1500ml of hot chicken/beef stock
2 tablespoon butter
1 medium size egg

1 tablespoon smoked paprika

50gm peas

2 wedges Laughing Cow cream cheese
1 cup finely grated parmesan cheese

Fresh herb – oregano (or any herbs you like)

Olive oil

Salt & pepper to taste

8 pieces of Simplot Hash Browns (defrost at room temperature)

Oil for deep frying

Leggo’s Pasta Bake Sauce for dipping

First, we need to make the risotto in advance as we need this to cool down. You can make a big batch and save some leftovers to make the Arancini too.

Prepared all the ingredients such as the onions, shallots, garlic and stock. Start by heating up some olive oil in a pan to sauté the minced onions and shallots for a minute till its soft. Then add in the minced garlic and sauté for another 30 seconds before adding in the Arborio rice. Give the rice a few stir.

Have the stock heating in another pot by the side. Ladle one at a time of stock into the rice and allow the rice to boil on medium heat till the stock is almost absorb. Add another ladle of stock and repeat to let it boil till the stock is almost absorb. Continue this process of adding stock and stirring. After 10 minutes of this process, add in the smoked paprika and give a stir till it colors and flavors the risotto. Finished up the stock and adjust to add water if the rice is still not soft enough.

This process will take about 20 minutes till the rice is almost translucent.

After the 20 minutes mark, add in the peas, chopped oregano, both cheeses and butter. Continue to gently stirring the rice till everything is well mix. By this stage, the rice is thick and starchy. Season the rice with salt and pepper.

Turn off the heat and break the egg into the rice. Give it a final stir and let it cool. At this stage, the risotto is ready for consumption as well.

While waiting for the risotto to cool, crush the Simplot Hash Browns with hands till it resembles panko breadcrumbs in a bowl.

After the risotto has cool down, put the risotto in a bowl ready for another step together with the crushed Simplot Hash Browns.

Using wet hands, shape the risotto into golf ball size.

Roll these in the Simplot Hash Browns and firmly press the hash browns into the balls to ensure it sticks.

The balls are then ready to be cooked or they can simply be frozen for later consumption.

Heat up oil in a pot and deep fry the Arancini a few at a time. Do not over crowd the pot as you want an even cooking. Make sure to use medium heat and constantly shake or turn the balls for even cooking.

Once the Arancini is golden brown, take these out and drain them. You can make these ahead and keep them warm in a low heat oven.

Serve these golden Arancini with Leggo’s Pasta Sauce heated through.

Leggo’s Pasta Bake Sauce range like Creamy Tomato and Mozzarella or Tomato, Ricotta & Spinach makes a delicious saucy accompaniment!

Additional tips

·         Go wild with your choice of risotto flavors

·         If the stock is not enough to cook the rice, add a little water

·         Make the risotto in advance and leaving the last step of frying till serving time

·         If you like cheese, go for stronger flavored cheese or add more cheese to your heart’s content

·         Add in any spices or herbs for variation

·         If the hash brown is too wet, add a little flour to make it dry enough for crispiness

These Simplot Hash Brown Arancinis are best served hot as you get oozing creamy cheese risotto contrasting beautifully with the crispy hash brown crust. Though the cheese is pretty strong in flavors, the potato flavors are distinctively present too. The tomato based sauce makes the rice balls even more delicious and addictive.

I am submitting this recipe for the Simplot Food Blogger Competition. Good luck to everyone participating!