Given a choice, I will be more than happy to eat french fries, chocolates, ice-cream with whipped cream and caramel sauce everyday and I can eat round the clock too. But, I put on weight as fast as I can lose the kilos. So in a bid to eat healthier, I have started packing my snack box to school. For me, getting up early for school means the eating cycle starts early too and that is not good because I cannot resist greasy chow as much as I cannot resist my 2 serves of fruits a day. I googled for superfoods and it is no common sense what is good for you. I think with age, you stop chasing after a body of perfect vital statistics and learn to love the one you have more each day.

I have friends who are in the industry and looking good is very important, and dissuading them from doing something to the face or boobs fall on deaf ears. So remember if you dislike a certain physical attribute about yourself, another woman might not see it the way you do. Hell, this woman is even willing to pay thousands to get what mother nature has blessed you with! I guess this is how I have come to appreciate my boobs (wished they were as flat as possible years ago so I can go braless like my friends. I have friends who used to tease me so much about them and I have even tried binding them once.) Believe me, all big boobs will undoubtedly sag one day along with everything else. It is only natural and do ask around, and you will know most men enjoy great visuals but not actually having a girlfriend with fake boobs (at least my male friends don't). Once a woman hits 25, fine lines start to appear and as they say, it goes downhill from here. Eating superfoods can help you to feel stronger, happier, and your body is going to thank you for it. So, let's try to leave the burger and fries for the weekend and strike a good balance in our eating habits .. Let's do it today.

Being beautiful is being you. The real you.

Please also see related posts:
Let's talk about my roots, sayang..
Comfort Food - Mama Lee's Mee Goreng
家常菜 / 私房菜 Chinese Home Cooking

My nana was an incredibly good cook just like how a nyonya lady should be. She could easily churned out all kinds of very authentic nyonya kuehs and dishes in true Malaccan style. Ayam Ponteh was and still is a common dish on the dinner table whenever we head back to Malacca for a visit. I have tried Babi Ponteh in Singapore and it tasted really different from the one my nana used to cook for us when she was still around. Too many spices used in the dish and too salty for my liking but that is only because I grew up eating my nana's version of Ayam Ponteh. I think in Malacca, Ayam Ponteh is more common on the menu than Babi Ponteh too.

Anyhow, I have the family recipe to share with you and hopefully, you will enjoy it as much as we all do at home.

三娘's Ayam Ponteh

Ingredients:
1 whole chicken cut into small pieces
8 medium potatoes, cut into big chunks
15 shallots, chopped finely
5 cloves of garlic, chopped finely
3 to 4 small white crystal sugar, to taste
thick dark soya sauce
3 generous tbs of soya bean paste
Water, enough to cover the chicken in the wok

Directions:
1) Heat up a wok and fry potatoes until fully cooked and browned. Leave aside to cool.
2) Heat up a wok over medium high heat, add a few tbs of canola oil. Once heated, add in shallots and garlic and fry until browned.
3) Add in chicken pieces and fry briefly for a minute. Add water and bring it to a boil. Cover for 10 mins.
4) Add some thick dark soy sauce and sugar. Cover and simmer on low heat for 20 minutes.
5) Add in potatoes and simmer for another 10 minutes. Done.

Thank you for reading my blog. Have a blessed Sunday with your loved ones. At the end of the day, they are always the ones who matter the most.

Join my Facebook cooking group HERE where I archive all my recipes and if you cook and/or bake, please do contribute your recipes too so we can all have a piece of your yummies.

Follow me on Twitter HERE . The glut takes pictures of everything she eats!

I checked my Xanga Footprints and this post seems to be really popular so I shall refresh it here again for you. This cupcake recipe is a keeper! Moist and scrumptiously delicious!

This post has also been chosen to be published on ireallylikefood.com Thank you very much guys!

I was watching The Martha Stewart Show one morning and Candace Nelson of Sprinkles Cupcakes came on the show to do a hands-on demostration of her strawberry cupcake which is her husband's favourite amongst so many delicious flavors at Sprinkles Cupcakes. This recipe is definitely a keeper and my cupcakes turned out so moist and delicious! I love my vanilla cupcakes with vanilla buttercream frosting, so I have made some changes to the recipe by replacing strawberry puree with milk and reduced the sugar by half for the cake and frosting. If you live in such a humid country like Singapore, I think it is best to bake the cupcakes the night before (cover it with wrap and store at room temperatue) and only make the frosting the next day when you are ready to serve so as to enjoy the fluffy frosting at its best state.

Makes 1 dozen

An adapted recipe of Sprinkles' Strawberry Cupcakes 

Vanilla Cupcakes

Ingredients:
1/2 cup milk
2 tsp vanilla extract
1 1/2 cups cake flour (I used Bake King's Top Flour)
1 tsp baking powder
1/4 tsp salt
1/2 cup unsalted French butter, room temperature
1/2 cup caster sugar
1 large whole egg, room temperature
2 large egg whites, room temperature

Directions:
1) Preheat oven to 180C. Line a 12-cup muffin tin with cupcake cases. Set aside.
2) In a medium bowl, combine and sift flour, baking powder and salt.
3) Using an electric mixer on medium high speed, beat butter until fluffy and light and gradually add sugar until well combined and fluffy. Add eggs until just blended.
4) With the mixer on low, add in half the flour mixture; mix until just blended. Add in milk and vanilla extract then add remaining flour mixture.
5) Divide batter into cupcake cases and bake for 20 to 30 minutes, or until done. Leave it to cool for hours before frosting.

Vanilla Frosting

Ingredients:
1 cup French butter, room temperature
2 1/2 cups icing sugar
Pinch of salt
2 tsp vanilla extract
2 tbs milk

Directions:
1) Beat butter until fluffy and light. Add in sugar gradually and remaining ingredients. Beat until fluffy but slightly firm.

2 readers have tried this recipe and here are the pictures. Thank you girls!!

Reet tweaked the recipe and made these babies her very own! Please read her entry HERE

@christinechia from Twitter made these beautiful Birthday cupcakes for her friend. Filled with jam + topped with fresh strawberries and toasted almond flakes and mini hershey's kisses

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