Mia Bakes: Oreo White Rabbit Double Chocolate Cookies

It was a random day when I randomly thought, "it's been a long while since I've last baked some chocolate cookies..." and so a casual google search brought me over to cookiemadness.net and before I knew it, I was reading up a recipe for a subway copycat double chocolate cookie. 

But then, I wanted to use up the remaining 1/3 bag of my green banana flour, and the pack of not-very-nice chocolate peanut butter oreo cookies I've picked up from Sheng Shiong supermarket, which has gone stale in the packet. So, what would happen if I were to replace part of the plain flour with green banana flour, I wonder? Let's find out, shall we?

To get 14 to 18 large cookies, you'll need: 

100g plain flour
50g green banana flour 
40g unsweeten cocoa powder
115g unsalted butter, soften
80g brown sugar
50g castor sugar (I used stevia blend)
1 egg    
1 tsp vanilla extract
1/2 tsp baking soda
14/ tsp salt
80g white rabbit candy
80g oreo biscuits
20g oreo biscuit crumbs
30g dark chocolate chunks

First up, chop up your white rabbit candies and lightly crush up your oreo cookies with your hands into large chunks (I did 5 to 6 pieces per cookie and realised I could have left them much chunkier). Set the aside. I've used the pre-packaged oreo cookie crumbs for the extra 20g of crumbs, but if you can't find it in stores, you can go ahead and crush up more cookies (no filling!) into fine crumbs, or simply leave them out. 

In a clean bowl, cream the soften butter and sugars together with a wooden spoon or spatula until quite pale and fluffy (you need not go crazy beating in tons of air with a handheld mixer). Then, mix in your egg and vanilla extract until well combined. Sift in the dry ingredients (if you're lazy, just sift the cocoa powder like I did) and fold until you're left with a few pockets of dry flours before folding in the candies/cookies chunks and crumbs/chocolate chunks until everything is just combined. 

There's no need to chill the dough as it'll be quite stiff (though still rather sticky), but you can definitely wrap them up in cling wrap and freeze them for up to a few weeks so there's no need to bake them all off at the same time. 

So with slightly oiled hands and a 1/4 cup measuring spoon sprayed down with some non-stick cooking spray, scoop up 1/4 cupfuls of the cookie dough and place them onto a parchment paper lined baking sheet. The cookies DO NOT spread much, so make sure that you pat them down flat on the baking sheet and just leave 1.5 to 2 inch of space in between them. 

Then send them to bake in an oven pre-heated to 175 degrees Celsius (lower by 10 if on fan) for about 10 to 12 minutes. 

As you can see, I was expecting the cookies to spread out quite a bit and flatten into "subway copycats", but it didn't happen. 

One even started puking melted white rabbit candy towards the end of 10 minutes.... But I can't deny that they smelled so good when baking!

These cookies turned out thick, crumbly and cakey. But packs a punch of sweet flavours from the chewy white rabbit candy, oreo biscuits and dark chocolate chunks. 

Not exactly gooey (I baked mine for full 12 minutes, so if you prefer a gooey, underbaked centre, do go for just 10 minutes), but definitely yummy!

Till then,

Mia Foo

Sending sweet surprises in an hour with Whyzee SG [Sponsored]

 Life's batter with cake, do you agree? 

Whyzee creates cakes that are designed to meet your needs and tastes for a perfect match made in heaven. Be it a Classic New York Cheesecake to satisfy a craving or a customised Ombre Rosette Cake for a special occasion, their cakes not only look good but also taste as good as it looks. Offering a plethora of cake flavours, Whyzee's cake selection goes beyond your usual birthday cakes. Not only offering vegan cakes to cater to all the vegans with a sweet tooth, Whyzee also offers a decent selection of eggless cakes and healthy bakes too! 

Not only that, Whyzee also carries an impressive selection of express cakes to cater for all those last-minute souls who're in a hurry to get their cake delivery within 1 hour, islandwide. Be rest assured that each cake is always freshly baked and they use only the finest ingredients and highest quality in-season fruits for their baked goods!

And the best part about Whyzee is that they not only carries amazingly delicious cakes, but also offers beautifully crafted floral arrangements for flower delivery and other add ons like balloons and plush toys for you to create a bigger, bundle surprises for your loved ones. 

Having a sweet craving out of the blue without any special occasion? No worries, for Whyzee provides mini bites such as brownies, muffins and cupcake delivery as well! 

Anyway, I've had a tough time trying to decide on THE cake to try from their impressive selection of cakes, all looking so fancy and delicious (especially all those chocolate ones!). 

And then, I saw you. Yuzu Osmanthus. 

Yes people, OSMANTHUS. 

Indulge yourself in our signature Yuzu Osmanthus Cake. A refreshing and light option made with Japanese-infused cream in between and around an aromatic sponge cake finally topped with dried Osmanthus flowers. This is one cake you should not miss out on!

Appearance wise, this cake definitely pales in comparison to the rest, but I can't let Ms. Osmanthus go. And I'm so glad I didn't! 

Look at that, the cake was SOOOOOOO soft! Slicing through it with a plastic knife felt like cutting through butter with a hot knife. 

Okay, I know some people really hate seeing/hearing this word. But the cake was really super soft, light and moist at the same time. 

(My apologies if any of you cringed, but what other words would you prefer? WET?) 

I love it that they didn't slap on a thick layer of cream like their lives depended on it, which contributed a lot to the lightness of the cake. I reckon it's also because the sponge cake was already tender and moist enough on its own, hence there's no need for the baker to go crazy with all the cream to balance out any dryness in the sponge layer. Not only was the cream of the perfect thickness, it was also surprisingly light and 'easy to eat', not overly oily and heavy at all. 

The yuzu infused cream in between the sponge layers were the true essence of the cake, adding just the right amount of sweet-sourness that makes you just want to keep eating it.

This cake, is moreish, and I'm not exaggerating. A moreish cake, can you believe it? 

Initially, after slicing out roughly 1/10 of the 9-inch cake, my mum and I decided to just share that 1 slice for supper, mainly because my mum is well known as a "bird's stomach". And guess what, after polishing off her share of the cake (which, effectively is 1/2 of a pretty standard slice of cake, her usual serving size), she actually turned to me and said, "Actually, I think I can eat that slice by myself."

*jaw-dropping moment*

And the fact that my mum's birthday is right around the corner is definitely the icing on the cake. :)

For more information on Whyzee, visit their website or IG

Till then,

Mia Foo

Mia Eats: East Coast Commune at Marine Cove

-credits to East Coast Commune-

Yes, a new cafe has finally popped up at Marine Cove! 

-credits to East Coast Commune-

Marine Cove at East Coast Park is usually where I end my morning jogs every Sunday (I've ventured on towards Parkland Green just a handful of times), so I actually knew that a new cafe is coming while they're still in the midst of construction. Haha, but I just didn't drop by the very first Sunday they opened. 

Anyhow, I still dropped by the following week (or was it 2 weeks?) after their official opening for a quick breakfast with the HB after my Sunday jog. They're open at 9am and the HB actually reached the cafe at around 840am (he doesn't jog with me) to find himself 3rd in line. And by the time I arrived at somewhere around 850am, there were about 7 groups of patrons waiting in line already. 

Like, WHUTT?

I know, with the current COVID19 situation, it's always better to make a reservation at any eatery you plan to go, regardless of how unpopular they've always been. But here at ECC, they do not accept reservations on weekends, so.... just queue, lor. 

Perhaps due to COVID19, the table arrangement at the spacious cafe is rather spaced out, hence seating capacity may be compromised, which explains the queue 

Iced Latte

The coffee, although not stellar, was still pretty okay. But I'm a little miffed that they do not serve their lattes with a stirrer. I'm all for no plastic straws, but hey I wanna mix my espresso shot with the milk thoroughly before I drink, too! There's also no sugar syrup served alongside my coffee. I typically do not add sugar to my coffee, but it was cheatday and I wouldn't mind to have some sweet coffee once in a while. 

Oh well, perhaps they expect patrons to specifically request for both the stirrer and sugar syrup, or perhaps the HB has declined their offer to serve the coffee with sugar, I can't be sure. 

Fried Chicken & Corn Waffles

You know, I wanted to visit the cafe for their sourdough waffles. But then I got distracted by "Fried Chicken & Waffles" and failed to realise that the fried chicken is served with CORN waffles instead. I can't be sure if the base of the waffle is still sourdough or not, (can hardly taste any distinctive difference) but there's definitely bits of corn kernels tucked away inside the waffle, which was quite unnecessary for me. While both the HB and I love a good waffle that's TOTALLY CRISP on the outside and fluffy on the inside, ECC's corn waffles are soft and moist throughout. Oh well, taste wise it's still pretty good; but texture wise it's not my jam. 

It didn't help that their chef chose to serve the sides of spicy picked daikon directly on top of the waffle, which made that half of the waffle soaked through with the pickled juice and all soggy and semi-disintegrated. 

The fried chicken was also just normal, at best. Nothing fancy with their marinate flavour, nor exceptionally tender and juicy. 

And the verdict is, I will probably still want to revisit, just it's just to try out the sourdough waffles, as I've not seen one anywhere else (yet). But if you're asking if I will return for their coffee and fried chicken & waffles, I guess you should know my answer...

East Coast Commune is located at 1000 ECP, Marine Cove #01-03.

For more information, visit their website

Till then,

Mia Foo

Mia Bakes: Cottage Cheese Torte (Low Calorie Baked Cheesecake)

 Previously, I've posted a recipe for Ricotta Burnt Cheesecake and was so glad to have found a lower calorie, diet-friendly and yet equally yummy cheesecake. 
And now, I found cottage cheese!

Do you know, 100g of cream cheese packs 342 kcals, while ricotta holds 174 kcal and cottage cheese has barely 100 kcals? And if they're all going to end up tasting equally good, why waste that 3x calories for the same enjoyment, right? 

Goodbye, cream cheese. I won't see you to the door.

Anyway, let's get over with the ingredients, so we can get started!

For a (roughly) 20 x 10 cm loaf pan, you'll need:

For the filling:

200g cottage cheese

2 eggs, separated.

12g plain flour

75g baking sugar replacement

(you can replace with castor sugar in 1:1 ratio)

90g cooking (or heavy) cream

1 tbsp lemon juice

(you may add in grated peel of the whole lemon if you wish)

a pinch of salt

1/2 tsp vanilla extract

1/8 tsp cream of tartar (optional, for meringue)

For the crust (optional):

70g (or more, if you like a thick crust) biscuit of your choice.

(I've used Britannia Good Day Cashew Cookies, but you can use digestives or even lotus biscuits) 

1 tbsp butter (or more, depending on your biscuit)

recipe adapted from The Farmer's Wife Cookie Cookbook

First up, place all your cookies and 1 tbsp of soften (or melted) butter into a small food processor and process until everything has come together and the consistency resembles wet sand. If the crumbs are unable to hold its shape when pressed together, add a little more butter (or you may replace with lower-fat options like greek yogurt or unsweetened applesauce) until you get to a malleable texture. If you do not have a small food processor, feel free to do this step in a ziplock bag with a rolling pin instead.

Pour the buttered crumbs into your loaf pan, lined with parchment paper and pat it down firmly to form the crust base. Pop it into the oven to bake at 180 degrees Celsius for 5 minutes for the base to somewhat firm up before removing the pan from the oven to cool down slightly while preparing the rest of the ingredients. 

In a large clean bowl, add your separated egg whites and give it a quick whisk with your handheld mixer (or stand mixer, if you have one) to loosen it up. Using a clean spoon (no traces of oil here, as it'll prevent your whites from getting whisked up into meringue), take out a small spoonful (I'll say about half a tablespoonful will suffice) of the whites in a small dish and set everything aside. In another clean bowl, add in your cottage cheese and give it a good beating mixing with your handheld mixer (or balloon whisk, if you're up for spending some elbow grease) until the big curds have more of less broken down into tiny pieces. Then, add in the cream and continue mixing until the mixture has turned considerably smoother. It'll be impossible to beat them into cream cheese consistency, just make sure that there's no more huge lumps of cheese floating around in the mixture and you'll be fine. Then, add in the egg yolks, 1/4 of the sugar, lemon juice (and grated peel), vanilla extract and salt. Whisk until well combined before adding in the flour. Mix until there's no more dry pockets of flour and set the mixture aside. Wash your handheld mixer whisks CLEAN before proceeding. 

Check if your crust base has cooled down before brushing on the 1/2 tbsp of beaten egg whites over the top of the base with a pastry brush lightly. Then, set the pan back into the oven to bake for another 5 minutes (or until you start smelling a nice buttery fragrance from the baked base). Remove from the oven and set aside to cool down. Turn the oven temperature down to 175 degrees Celsius. 

Then, with CLEAN whisk attachments on your handheld mixer, whisk the remaining of your egg whites until frothy before adding in the cream of tartar (optional) and 1/3 of the remaining sugar. Continue whisking and adding rest of the sugar in another 2 additions, whisking thoroughly after each additions. Continue beating the egg whites until stiff peaks formed. 

With a spatula, scoop 1/3 of the meringue and fold it into the cheese-yolk mixture. Then, pour the mixture back into the rest of the meringue and fold lightly (either with a spatula or you can also use a balloon whisk, but mix with a FOLDING technique) until just combined. Do not overmix, or you'll risk deflating your meringue. Pour the fluffy mixture into the loaf pan, over your pre-baked crust and bake at 175 degrees Celsius (reduce by 10 degrees if on fan) for around 25 minutes, or until the top of the torte is evenly browned, and the top springs back slightly when tapped lightly with a finger and the centre jiggles slightly when shaken. If you'll prefer a "fairer" cheesecake (I personally like how the charred/caramelised flavour of the browned top cuts into the otherwise cloying heaviness of a cheesecake) with a sinful creamy mouthfeel, feel free to lower your temperature to 160 degrees Celsius and bake the torte in a hot water bath for much longer (35 to 40 minutes)

After the torte is done, leave it in the oven, door closed, for another 15 minutes before leaving the oven door slightly ajar and allowing the torte to cool down in the oven for at least another 30 minutes. When the torte has cooled down to room temperature (or just slightly warm to touch), cover the top of the torte with clingwrap and pop the entire thing (parchment paper, loaf pan and all) into the fridge for at least 4 to 6 hours before serving. 

The torte will puff up slightly while baking, and the top will shrink back to flatten back out when cooled. But it shouldn't crack, and should stay relatively flat (instead of ending up with a depression in the centre) if you've allowed the torte to cool down slowly in the warm oven. 

I love how the centre of the torte remains slightly molten, yet not alarmingly runny. Due to brushing the top of the pre-baked crust with beaten egg whites, which formed a "waterproof" layer between the moist cheese filling and the baked crust, it allows the crust base to stay crisp instead of turning soggy. The overall texture of the torte, though definitely not fluffy like Japanese cotton cheesecake, is still a lot lighter and fluffier than a typical (cream cheese) baked cheesecake without beating the egg whites separately into meringue. Flavour wise, it's also much lighter (cottage cheese are supposed to be less sweet than cream cheese) and a lot less surfeiting. 

I guess, I've nailed THE recipe to follow for a baked cheesecake for myself!

Till then,

Mia Foo 

Mia Eats: Kumoya Singapore Themed Pop Up Cafes (Honest Review)

 From Miffy, to Snoopy, Care Bears, Tokidoki, Sesame Streets, We Bare Bears and very recently, Rilakkuma and Gudetama X Bad Badtz Maru. 

The plethora of different themed pop up cafes at Kumoya Singapore, how many have you gone for? 

How many should you go for? 

After having gone for 3 of their different themes (and 4 times, in total), I guess my answer to the question above is probably, ONE. Just once, if you're planning to visit just for the food. Well, at the very least, for my personal experiences with Miffy, We Bare Bears and GudetamaXBad Badtz Maru, I came to realise that they've adopted a 换汤不换药 (changing name without changing content) approach to their menus. 

Anyhow, let's see how the latest Gudetama X Bad Badtz Maru theme at their Jalan Klapa branch looks like! (Previous We Bare Bears and Miffy ones were lost/deleted as they're too long ago...). 

Unlike the other two themes I've visited, this time round they've local-fied the characters, simply by making them "speak" Singlish. 

While I have to say, "sian" is indeed very apt for Gudetama....

Perhaps "mai kancheong" would also be a better fit for Gudetama too? 

I have to say, out of 3 of the 4 times I've visited Kumoya, I've eaten the same dish that has taken on the appearance of a different cartoon character. And that's the steamed bun (mantou) burger with fries and side salad. 

And I have to say, the We Bare Bears and Miffy (not pictured) ones were slightly cuter as they're white and looks so much more squishy and fluffy. 

The taste of the mantou burgers were alright, pretty tasty, to be honest. But effectively, they're all seriously lacking in quality proteins (the meat fillet/patty they give in between the buns were MISERABLE, my palm size at best) and just out to fill you up with cheap carbohydrates (the WBB ones even had yet another smaller, PLAIN steam bun as a side. Can you believe it?!). 

Likewise for J's "breakfast platter" at the Gudetama X Bad Badtz Maru theme, her platter came with TWO thick toasts (rather well toasted, though) along with a tiny dish of scrambled eggs, two strips of rolled up bacon and a small/medium sausage. 

The HB went for pasta for both of my visits with him (WBB & Miffy). There's pasta available on their menu for all 3 themes I've visited, and frankly speaking I won't order them. Well, they're definitely decent plates of pasta, but by now we all should know that Kumoya is charging a "premium" price for the sheer IG-worthy cuteness of their dish plating/decor. But the cuteness and IG-worthiness of their pastas always pales in comparison to the other dishes available on their menu. This is also the reason why I'm always getting their mantou burgers whenever I visit, they're easily the cutest and most IG-worthy mains on their menu. 

And face it, if you're dropping by Kumoya, you're most probably #eatingforinsta, yes? No judgement here. 

And if you're visiting Kumoya, you absolutely MUST get their desserts/fancy drinks because they're always #toocutetoeat <3

This time round, we ordered their chocoball dessert, which is a white chocolate (coloured yellow, duh!) shell with a rojak of sweet treats hidden inside. Brownies, oreo cookies, butter cookies, marshmallows, diced fruits, fruit loops and a generous dollop of whipped cream welcomed us when we broke Gudetama's head with the small mallet that came along with the dessert. This is DEFINITELY meant for sharing, as it is SOOOOO CLOYINGLY SWEET. If only they can dye dark chocolate yellow to introduce some pleasant bitterness to cut into the overall sweetness; or perhaps just do a Bad Badtz Maru version of it to allow for a dark chocolate ball instead. J and I easily took twice as long to finish this 1 dessert together, compared to the time we took to finish our individual mains. Our chit-chatting aside, the surfeiting sweetness of this dessert just makes you need to stop for a rest, for the jerlakness to wear off, before you can get back to it again. 

For both WBB and Miffy, HB and I went for their fancy waffles as our dessert. And I shan't deny that I really loved them! Their waffles, although not exactly the best waffles I've ever eaten, were still crisp on the outside and fluffy in the middle, with a slightly sweetness to it. Likewise, for the chocolate ball, it's still meant for sharing though, looking at the ridiculous amount of sweet treats they pile on top of the waffle. 

So my final verdict, will I go back to Kumoya again? Hmm, who knows?! Maybe they'll launch a Disney collaboration next (hardcore Disney fan here!) and I'll definitely be dropping by again!

But to revisit for the actual food, nope. Why? Because you don't eat the same thing twice when doing it for the gram. 

Till then,

Mia Foo

Mathilda's Gelato Ice Cream Delivery [Sponsored]

 "When I'm no longer rapping, I want to open up an ice cream parlour and call myself Scoop Dogg."
-Snoop Dogg

When even Snoop Dogg says that, you know life is better with ice cream. 

Offering 100% handmade ice cream, gelato, sorbet and frozen yoghurt in both local and exotic flavours, Mathilda's Gelato Ice Cream Delivery brings to us over 40 different flavours of low-fat, gluten free frozen treats with perfected recipes, all ready to be delivered to our doorsteps within 1 hour of purchase!

At Mathilda's, all their products are freshly made daily using only high quality and fresh ingredients, having sourced their milk and cream from cruelty free dairy farms so as to obtain good quality milk from happy cows!

And here's the 4 yummy flavours I've decided to try out first. There's still a handful of really yummy sounding flavours I'll love to try, but some of them are (sadly) currently OOS and my freezer isn't big enough to store all the ice creams/gelatos/sorbets I wanna get too.

And yup, they're delivered really well frozen. In fact, my freezer (on the 1st day of receiving these yummies) was kind of overloaded and they actually "froze up SOFTER" in my freezer overnight. 

Freezer fail. T.T

Black Sesame Ice Cream - $16.90

To get this luxurious mouthfeel and richness of flavours, we only use premium Japanese goma, that’s carefully roasted at optimal temperatures to get maximum flavour. The robust flavours of the roasted black sesame enhance the ice cream, with the addictive fragrant nuttiness tempting you to take one bite after another. Don’t say we didn’t warn you!

It was quite a strange feeling at first bite, like I was eating frozen zhi ma hu (chinese dessert, black sesame soup). Yes, the goma taste in this ice cream is legit. 

And then, the more you eat, the more the strangeness grows on you. I mean, if you're a fan of sesame soup for its fragrant nutty flavour, just imagine eating them icy cold on a hot day. 

THIS IS IT.

Peanut Butter Ice Cream - $14.90

Our creamy, chunky peanut butter ice cream provides a salty-sweet option for those that want to indulge in a cold, delicious treat, but have less of a sweet tooth. The contrasting flavours are so addictive, we recommend you get two pints just to be safe!

If you're a (sweet) peanut butter fan like me, you absolutely gotta try this. Similar to the case of the Black Sesame, this was just like eating peanut butter (the good quality, creamy and sweet kind) straight out of the jar, but frozen solid. The usual slight saltiness of the roasted peanuts hits you at first bite. And then the sweetness emerges as the frozen treat melts creamily in your mouth. If you can ever find an ice cream that's moreish, this is it. 

I could only hope that this is not as fatty (and caloric dense) as real peanut butter, huh! 

-credits to singaporetravellers.info-

This will probably be the most legit ice cream flavour to use for these old school ice cream bread "sandwich". I haven't tried it out myself, but seeing that I still have half pint of the ice cream left to go, I might just try it out myself! 

Speculoos Ice Cream - $14.90

A recent sleeper-hit, our Speculoos ice-cream uses generous amounts of the beloved Biscoff biscuits, for the spiced caramel kick that’s been taking everyone by storm! The hints of cinnamon and brown sugar provide a fragrant, delicious twist to the creamy base, and the crumbled biscuit chunks are a welcome addition — creating a nice crunchy bite!

Hello, it's Speculoos.... Biscoff! Need I say more? You don't even need me to say any thing more to know it's good. Especially love the additional of the biscoff biscuit bits (but crushed a little too small; unavoidable during mixing, I reckon?) in the ice cream for the addictive crunchy bite! 

Salted Caramel with Almonds Ice Cream - $14.90

The amalgamation of flavours and textures are sure to please your tastebuds! The salty sweet caramel swirls around on your tongue, while the crunch of our top quality almonds provides a nice change in texture, while adding a welcome nuttiness to the creaminess of the ice cream.

Somehow, this feels like a mish-mash (or you can also say, somewhere in between) of Peanut Butter and Speculoos. They're pretty generous with the almond bits, and you're sure to taste a few in every bite of the ice cream, but rather than packing the strong nutty fragrance and crunch of roasted almonds, they're more like baked almond instead, in both the fragrance and texture. 

Mathilda's Gelato Ice Cream Delivery is now offering all you lovely readers 5% off all purchase of their frozen treats! Just quote mia5off at check out! Promotion ends 25 December 2020.

For more information and orders, visit their e-store HERE

All food-styling photos with credits to Mathilda's Gelato Ice Cream Delivery

Till then,

Mia Foo

Mia Cooks: One Pot Seafood Kimchi Stir Fry

And I've finally escaped the suffocating boredom of working from home and returned to my (new, site) office. Having to walk 45 - 50 minutes (to and fro) for lunch aside (actually I quite enjoy it since now I'm still unable to go to gym due to extremely limited vacancies), one thing I misses while working from home is being able to cook my own (healthy) lunches!

So, here's my last #stayhomelunch recipe for now. And it's a super quick and easy, japalang one pot stir fry!

For 1 large serving (volume wise, not calories), you'll need:

100g broccoli

80g sliced kimchi

1/4 white/yellow onion (about 50g)

1 king oyster mushroom (about 70 - 80g)

1 medium tomato (about 100 - 120g)

5 peeled shrimps (about 50 - 60g)

60 - 75g white fish fillet 

For the sauce: 

1 tbsp gochujang (korean hot pepper sauce)

1.5 tsp fish sauce (or light soy sauce)

1 tsp sesame oil

water (to thin down the sauce, if required)

optional: a few squirts of sriracha for added spicy kick

First, prepare your sauce by adding everything into a small bowl and stirring until well combined. If the sauce is too thick, add some water to thin it out. Set it aside.

Then, slice the onions and mushroom into thin slices, cut up the tomato into cubes, and chop up the broccoli into small florets. Also, slice your fish fillet and shrimps into smaller bite size and lightly season with a pinch of salt and a dash of pepper. Set everything aside while you heat up your pan over medium heat and spray with some cooking spray.

When the pan is hot, throw in your mushroom and "roast" them until fragrant and they're browned to your liking. Doing this at a relatively high heat is important, otherwise the mushrooms will excrete water and they won't brown. Take your browned mushrooms out of the pan and turn down the heat before adding in the onions. Sautéed over low/medium heat until they turn translucent, before adding in the kimchi, broccoli and tomato. Add just a teeny tweeny pinch of salt and give everything a good toss before covering with a lid and steam-cooking the vegetables over low heat for a few minutes. I like my broccoli SOFT, that's why I'm doing this. If you (somehow) prefers crunchy, "undercooked" broccoli then you need not cook the vegetables for so long. 

When the broccoli has slightly soften, add in the shrimps, fish and mushrooms and give everything a quick stir before pouring in the prepared sauce. Give everything a good toss to ensure the sauce is well mixed in before allowing the ingredients to cook until the fish and shrimps are done. 

Then, plate it and serve with your choice of starchy carbs. I chose steamed sweet potatoes! But frankly speaking I think this will taste better with rice. HEH!

Till then,

Mia Foo

A good night's sleep with Sigmund's Ergo Foam Tencel Pillow [Sponsored]

As Mesut Barazany says, "your future depends on your dreams, so go to sleep."

Photo by Annie Spratt on Unsplash

Unfortunately, sleep is a vital, yet often neglected component of every person's overall health and well-being. Sleep enables the body to repair and be fit and ready for another day. Getting adequate rest may also help prevent excess weight gain, heart disease, and increased illness duration.

-excerpt from medicalnewstoday-

Frankly speaking, I'm also one who wouldn't think twice on forgoing sleep for nearly any other form of activities (netflix marathon, unwillingness to put down a certain book, or even... supper) because, well... "sleep is for the weak". 

But now with Sigmund's Ergo Foam Tencel Pillow, I'm looking forward to bedtime every night!

Ergo Foam Tencel Pillow - $99

Optimised for maximum comfort, our Sigmund Ergo Foam Tencel Pillow is the result of years of research and endless sleep trials. The perfect balance between comfort and support, it’s as fluffy and soft as a cloud but as supportive as a loved one — great for your posture! The gentle contours of the pillow are angled to support and cushion your spine and neck — every detail is carefully scrutinised to provide you with the best pillow possible. Made from the pulp of Eucalyptus trees, the Tencel fabric we use is particularly breathable for added comfort, lulling you to sleep!

A result of years of intensive research and multiple sleep trials, the Ergo Foam Tencel Pillow contains visco-elastic cells that allow the pillow to mould perfectly to our neck and shoulders, providing maximum support for our spine and neck and keeping them aligned while we sleep. Combined with the advanced airflow technology that helps us to stay cool throughout the night, we're sure to have the best sleep of our lives, every single night! 

Besides being anti-dust mite and anti-bacterial, Sigmund only uses organic materials, making their products 100% hypoallergenic!

For those who are used to soft and fluffy pillows, those that make you feel as if you're sleeping on clouds, may need some getting use to the firmness of this supportive pillow. But hey, this is all for the good of your health, you know! If you're still young and healthy right now, you might not feel the negative impact of sleeping on a soft pillow that doesn't give proper support immediately. But once the age catch up with you.... T.T 

-credits to healthline.com-

So yeah, prevention is always better than cure. The best time to chuck your marshmallowy pillows out and switch to a good, supportive pillow is RIGHT NOW. 

For more details of other products that Sigmund carries (mattresses, bed frames and sofa), do check out their website HERE!

Till then,

Mia Foo