Baked Char Siew Paus
I like to experiment and cook and bake and therefore am happy to share with people my homecooked food and baked items etc.even though they may not be perfect 10 (after all my blog has already said it) but it is and has always been made with tender loving care and it always with good intentions to share and nothing else, don't get mistaken.
Look at those layers of pastry and the char siew.
Used the remaining of the char siew, diced them and sauted with more thick dark soya sauce, sugar, tossed in some fried shallots, spring onions and sesame seed.
The Bake-Along theme was Devil Food Cupcakes with frosting. So I followed their recipe and baked some too as its time to use up some of the chocolate in my fridge.
The Devil Food cupcake with chocolate ganache.
I did made the frosting but instead of sour cream (as I did not have) I added whipping cream and the result was a creamy mousse(ice-cream?). Quickly I made some Chocolate ganache instead. The recipe for the cupcake was easy to mix and the texture was so fudgy... yum.
Original Point Workshop with yoga instructor, Mr. Gan (seated front row centre)
Yuan Shin Dian Medicine. Origin Point Medicine. You can read up on their website www.origin-point-medicine.org.
Learnt some basice facts.....This therapy was started by a Taiwanese TCM practioner as a result of experiences of his dying wife. Our body is the healer itself. These origin points refer to the initial points of pain through the meridian points of the body. They are indications of which or where the sickness come from (ie which organs etc) Our bodies are "cold" by nature and we are encourage to drink hot ginger tea and also apply heat packs on the pain points.
Mr. Gan explaining where to find the origin points along our bodies.
We then find partners to practise on each other... but don't let go your stress or anger on your partners by pressing harder, you have to keep asking whether she can tolerate the pain!
Mr Gan also advise us to drink hot ginger tea and he recommended using dried ginger instead of powdered or fresh ginger. Make the dried ginger by sun-drying sliced ginger in the sun for 4 days at least and then roast-dry (low heat frying) till thoroughly dried. I must say that the dried ginger tea is very fragrant indeed, with that smoky aroma.
Each of us were given a free massage stick or 2 bottles of dried ginger to take home.