昨天去了做体验,医生很早来了,大概是8.45am, 平时是9.00am开始.结果9.15am,就可以回家啦.
体重是70.2kg.宝宝的体重估计是2.3kg. 现在是第35周.可是宝宝的头部已经跌到很低,怪不得我走路起身,下体度非常痛.医生说宝宝头低,只要骨开,很快就能生了,听了有点儿害怕,怕来不及去医院生,所以这一段时间都会呆在家里.
还有做了一个SWAP TEST,要知道阴部有没有不良细菌.
RM124.
点水
11 年前
2010年7月6日星期二
sounds tasty
Sour and Spicy Ikan Bilis
Ingredients
1 rice bowl measure of ikan bilis (rinsed)
1 red chilli (sliced thinly)
3 shallots (sliced thinly)
3 cloves garlic (sliced thinly)
2 pieces lime (juiced)
1 ½ teaspoon dark soya sauce
Sugar to taste
5 tablespoons cooking oil (palm oil preferred)
Method
Bring oil to high heat in wok and fry ikan bilis till golden brown. Remove and set aside ikan bilis. Discard used oil.
Heat 2 teaspoons of oil in wok and fry shallots till beginning to brown. Remove and set aside fried shallots. Add garlic and fry till golden brown. Remove and set aside fried garlic. Add chillis and fried ikan bilis and stir well. Return fried shallots and garlic to mixture, stir evenly and add dark soya sauce, lime juice and sugar.
Dish out and serve.
Ingredients
1 rice bowl measure of ikan bilis (rinsed)
1 red chilli (sliced thinly)
3 shallots (sliced thinly)
3 cloves garlic (sliced thinly)
2 pieces lime (juiced)
1 ½ teaspoon dark soya sauce
Sugar to taste
5 tablespoons cooking oil (palm oil preferred)
Method
Bring oil to high heat in wok and fry ikan bilis till golden brown. Remove and set aside ikan bilis. Discard used oil.
Heat 2 teaspoons of oil in wok and fry shallots till beginning to brown. Remove and set aside fried shallots. Add garlic and fry till golden brown. Remove and set aside fried garlic. Add chillis and fried ikan bilis and stir well. Return fried shallots and garlic to mixture, stir evenly and add dark soya sauce, lime juice and sugar.
Dish out and serve.
Another recipe that I am going to try
recipe for Tau Yu Bak (Stewed Pork in Soya Sauce)
Ingredients
300 gms of belly pork or pork ribs. (If belly pork is used, cut into 1/2 inch cubes (fat at the top, lean at bottom). If pork ribs are used, choose meaty ones and ask butcher to cut into 2 inch lengths)
100 gms of tau ki (also known as foo chok. Ask for stiff type)
5 to 8 chinese dried mushrooms (pre-soak till soft)
3 whole bulbs of garlic
2 bowls of warm water (approximately 500 mls)
Seasoning
3 tablespoons dark soya sauce
1 1/2 tablespoon sugar
2 star anise
3 inches ceylon cinnamon (kayu manis)
salt to taste
white pepper to taste
Method
Heat pot. Add sugar. Once sugar caramelised, add meat and coat it with caramelised sugar to lock juices in.
Add water, garlic, chinese dried mushrooms and seasoning. (This is also the time to add hard boiled eggs and / or tau pok if you wish to have more ingredients)
Once start to boil, close lid, reduce heat and simmer for 1 hour. Then add tau ki and simmer for a further 30 minutes. Add boiling water is stew becomes too dry.
Ingredients
300 gms of belly pork or pork ribs. (If belly pork is used, cut into 1/2 inch cubes (fat at the top, lean at bottom). If pork ribs are used, choose meaty ones and ask butcher to cut into 2 inch lengths)
100 gms of tau ki (also known as foo chok. Ask for stiff type)
5 to 8 chinese dried mushrooms (pre-soak till soft)
3 whole bulbs of garlic
2 bowls of warm water (approximately 500 mls)
Seasoning
3 tablespoons dark soya sauce
1 1/2 tablespoon sugar
2 star anise
3 inches ceylon cinnamon (kayu manis)
salt to taste
white pepper to taste
Method
Heat pot. Add sugar. Once sugar caramelised, add meat and coat it with caramelised sugar to lock juices in.
Add water, garlic, chinese dried mushrooms and seasoning. (This is also the time to add hard boiled eggs and / or tau pok if you wish to have more ingredients)
Once start to boil, close lid, reduce heat and simmer for 1 hour. Then add tau ki and simmer for a further 30 minutes. Add boiling water is stew becomes too dry.
2010年7月4日星期日
A recipe that I am interested in
Stewed Chicken in Dark Soya Sauce
Ingredients
•2 chicken legs (whole)
•3 tablespoons sugar
•2 whole bulbs garlic (remove skin)
•Approximately 15 – 20 white peppercorns
•Warm water
•1 piece star-anise (optional)
•2 pieces hard-type beancurd (optional)
•2 large hard-boiled eggs (optional)
Seasoning
•2 to 3 tablespoons dark soya sauce
•1/2 teaspoon of salt
Method
Add sugar into a wok / saucepan which has been heated up. Let the sugar caramelise (turn liquid and brown).
Once sugar fully caramelised, add chicken legs and let it “sear” for 1 minute on each side. Add water to cover the chicken by 1 to 2 cm. Add the rest of the ingredients and seasoning. Once water begins to boil, reduce to medium low heat, cover lid and let it simmer for 30 minutes to an hour.
To serve, separate gravy from the rest of the ingredients. Chop the chicken to desired size, cut beancurd into quarters and half the eggs.
Ingredients
•2 chicken legs (whole)
•3 tablespoons sugar
•2 whole bulbs garlic (remove skin)
•Approximately 15 – 20 white peppercorns
•Warm water
•1 piece star-anise (optional)
•2 pieces hard-type beancurd (optional)
•2 large hard-boiled eggs (optional)
Seasoning
•2 to 3 tablespoons dark soya sauce
•1/2 teaspoon of salt
Method
Add sugar into a wok / saucepan which has been heated up. Let the sugar caramelise (turn liquid and brown).
Once sugar fully caramelised, add chicken legs and let it “sear” for 1 minute on each side. Add water to cover the chicken by 1 to 2 cm. Add the rest of the ingredients and seasoning. Once water begins to boil, reduce to medium low heat, cover lid and let it simmer for 30 minutes to an hour.
To serve, separate gravy from the rest of the ingredients. Chop the chicken to desired size, cut beancurd into quarters and half the eggs.
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