Archive | Tips & Tricks

Introducing my hair stylist & quick onion gravy recipe for everything.

I have stopped getting my hair dyed in salons. Don’t believe in them anymore, maybe I don’t know how to be more assertive when it comes to my hair, I always feel damn pressured to take the colour they recommend and then end up not liking it.

That’s not the worst, worst is when I go back to get the roots retouched, always end up a different colour -____- And it’s the same salon by the same person!????

I’ve given up already. Don’t like spending hundreds and then feel like a dumbass with bad hair later.

Apparently salon dye won’t damage hair so much….please la, all same! I have come to the conclusion that one’s hair can only look nice temporarily with the right products unless you’re born with naturally nice hair.

So I’ve ditched professional dyes. At last, I no longer need to get all hopeful and stuff when these hair people tell me if I do this treatment and that treatment and use that brand of dye bla bla bla my hair will look better.

Ya, they will look better……for 1/2 a day. I’m sick of getting my heart broken gawddamnit!

Anyway have taken matters into my own hands…I’ve got a personal hair dyer now. He’s thorough, he’s professional and he’s white. White people touch anything also can be better mah!

# – Ladies & gentlemen, my new hair stylist.

Never have I been so pleased with my hair colour. Root touch-ups always match the ends because my colour is always available at pharmacies & retail stores nationwide and doesn’t just disappear because the stylist forgot what he or she used on me or they’ve brought in new brands. Best of all, it cost less than RM30.

# – By the way, the hair colour I use is Revlon Medium Blonde.

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So you’ve seen my Toad in the Hole, now it’s time to learn how to make gravy to go with it.

I’m a little embarrassed to share this actually, because it’s a total cop-out where gravy is concerned but hey, sometimes you just need gravy quick.

By sometimes, I mean pie time, roast time, mash time and of course yorkshire pudding time. And many more.

The ingredients:

  • 2 onions, thinly sliced
  • 2 beef stock cubes
  • 500 ml of water
  • 3 tablespoons of corn flour
  • # – Saute onions with a bit of oil in a saucepan.

    # – When onions have started caramelising, pour the water in.

    # – Then crumble in two beef stock cubes. Stir until dissolved.

    # – Dissolve 3 tablespoons of corn flour with several spoons of water. Whisk the solution in until mixture becomes thicker.

    # – Onion gravy, DONE! By the way, we got the gravy boat from a dodgy store called Yinma for only RM2.90. Score!

    You can make this with chicken stock cube and use it with roast chicken. Yums.

    Posted in: Hair, Homemade Recipes, Tips & Tricks, Vain - Continue Reading

    How to make your own cheese or paneer.

    I’m really excited to share this because it’s so simple! This is actually an Indian recipe for making paneer, an almost tasteless crumbly white cheese, which, excitingly….can be flavoured however you like!

    I’ve always fantasised about making my own cheese because cheeses are so expensive here! The only cheap cheeses are cheese slices which probably are not even real cheese and they taste like plastic.

    There are only 2 ingredients that you need to make this basic cheese, milk and lemon juice! Excited yet?

    Utensils you need:

    • 1 tea towel or muslin cloth
    • 2 pots
    • Something heavy like a chopping board or stone mortar (to weight the cheese down)

    The ingredients:

    • 1 litre of fresh milk
    • 100 ml of lemon juice (or acid like white vinegar)

    # – First pour the milk into a pot and bring it to boil on medium heat. Stir sometimes.

    # – While the milk boils, set the teatowel over the other pot, like this…

    # – When the milk starts bubbling, pour in the lemon juice bit by bit while stirring.

    # – As you stir, you will notice that the milk begins to curdle. Looks like bashed up tofu. Stir for another minute or two.

    # – Pour the content into the tea towel set up earlier to strain.

    # – When you lift the tea towel up, you can see what’s left behind is a clear yellowish liquid. This is called whey. Some people use it to boil rice or something but I just discarded it…

    # – Turn the pot upside down and place the drained curd (still in tea towel) on top.

    # – Weigh it down with something heavy for 2 hours. You can do this in the sink cause it’s wet. Check out my style…

    # – After 2 hours, cheese. DONE!

    # – You can use it straightaway but if you want a less crumbly cheese you could knead it a few minutes to soften the texture, which I did. If you want to flavour it, you should chuck in the flavourings at this point…parsley, garlic, dried fruits…make it happen!

    # – Wrap it up in clingwrap if you’re not going to use it immediately.

    # – Keeps for 5 days in the fridge.

    Told you it’s simple. It’s crazy simple!!!!

    Posted in: Dairy, Homemade Recipes, Tips & Tricks - Continue Reading

    How to peel a pomelo and torture your dog for fun.

    My dad went to Ipoh recently, an idyllic city in Northern Malaysia for a game of golf with his friends. He brought home a couple of signature goodies, namely baked salted chickens (orgasmic!), green bean biscuits (meh!) and pomelos (yums!).

    # – Pomelo.

    This is a post on how to peel a pomelo and then torture your dog for fun.

    # – First of all, cut off the top of the pomelo as close to the flesh as possible, about an inch from the top.

    # – Like this…

    # – Then score from the start of the peel all the way to the bottom without cutting through. Do this all around the pomelo.

    # – Using your fingers, pull the thick pomelo peel away from the side of the flesh.

    # – Lastly, insert your finger underneath the bottom of the peel, and pull it off.

    # – The result….

    # – Then, peel the thick soft skin off the flesh.

    # – Finally, enjoy the sweet pomelo fruit while…

    # – …….having a good laugh at your poor dog wearing his new hat.

    # – No dog was harmed at the expense of our enjoyment. Not physically anyway…..

    Have a good weekend, peeps!

    Posted in: Charlie & Friends, Tips & Tricks - Continue Reading