FaceQ Red Pomegranate + CoQ10 Mask

Today, I tried the FaceQ Red Pomegranate + CoQ10 mask from Taiwan.  This is the latest product from Tong Yi President Company Taiwan which also produces the My Beauty Diary Masks.  This mask has no artificial coloring and is made of 100% wood pulp which allows more water and essence retention compared to normal mask sheets.  It is launched this year.  It's main ingredients and effects are:-


1. Trehalose & Hyaluronic Acid to increase hydration level
2. Pomegranate & Chamomile ET with antioxidant effect for whitening and lightening of pigmentation
3. Willow Bark & Morus Alba Root Extract for sebum regulation
4. Coenzyme Q10 for anti-aging


It suits all skin types especially dehydrated, pigmented or uneven skin tones.  You need to remove an aluminium foil which is attached to the mask sheet.  The mask is very rich with essence.  There is no perfume smell.  It fits nicely on my face.

I left it on my face for 30 minutes and the sheet is still wet.  I put it on my two hands and two legs to absorb whatever essence there is left.  It really left my skin soft and smooth.  Not too bad.


They  also have Grape Seed + Green Tea, Luffa + Adlay and Ocean + Aloe masks.  Will buy them to try out later.


Here are the full ingredients:-


1,3-Butylene Glycol  〮Aloe Extract  〮Arnica Extract  〮Triclosan  〮Trehalose  〮Pomegranate Extract  〮Anthocyanidin  〮Algae  〮Allantoin  〮White Tea Extract  〮Glycerin  〮Chamomile ET  〮Bio-White  〮Morus Alba Root Extract  〮Salix Alba (Willow) Bark Extract  〮Elastin Phenoxyethanol  〮Coenzyme Q10  〮Idebenone  〮Hyaluronic Acid  〮Mucopolysaccharides  〮Yeast Complexe  〮Albumin  〮Licorice Extract  〮Carborner  〮Triethanolamine  〮Dimethicone  〮Purified Water


Each piece is 30g.

Mixed Vegetables (Chap Chai)

This is a simple and nutritious dish. The day lily (金针) is rich in pollen, sugar, protein, vitamin C, calcium, fat, carotene, amino acids and other nutrients necessary for the body, which contains carotene or even several times more than tomatoes. It is cooling in nature. It can help to stop bleeding, reduce inflammation, rid of heatiness & dampness, aid in digestion, maintain clear eyesight, calm nerves and other effects of vomiting blood, blood in stool, difficulty in urination, insomnia, insufficient breast milk. It can be used as a tonic ingredient for recovering from illness or for post-natal diets. Soak with water before eating, remove the hard stem at the head and tie into a knot before cooking. It is often cooked with black fungus and other vegetarian food or cabbage. Black fungus contains iron, 20 times more than celery and 7 times more than pork liver. It can help to reduce blood clot, lower blood clot, lower blood pressure and clear "dirty stuff" from your digestive system.  It is also known to clear dirty blood clots out of the body, as such it is not advisable for pregnant women to eat black fungus for fear that it would lead to misscarriage.  You can add pork, chicken or dried shrimps (虾米）to add flavor.

Print Recipe

Ingredients (Serves 4-6)

1 cabbage (about 650g)

1 carrot

1 bowl of day lily (soaked in water for 5 minutes, rinsed, hard stem removed and tied into knot)
1 bowl of black fungus (the small type - soaked in water till expanded and remove the hard part)
¼ bowl of dried shrimps (soaked in warm water for 5 minutes, retain water for cooking the vegetables)
2 cloves garlic, minced
1 tbsp vegetable/peanut oil

Cooking Method

1. Wash cabbage and cut into big pieces. Remove the hard centre core.
2. Sliced the carrot.
3. Heat up the oil and stir fry the garlic for a few seconds.
4. Add in the dried shrimps and carrot, stir fry for a while, then add in the day lily and black fungus and stir fry for about 5 minutes.
5. Add in the cabbage and stir to mix.
6. Add in the water used earlier for soaking the dried shrimps. Cover and let it cook, stirring it occasionally.
7. Once the cabbage has softened, add in light soya sauce according to your desired saltiness. Stir fry for a few seconds on high heat and dish up to serve.

I used the waterless-type stainless steel pot (with a thick base, something like the AMC pots material). So, there's no need for me to add too much water and I can just cover and let it cook on its own without having to worry about it getting burnt. Also, it's much healthier as there's no need to add too much oil.

The Face Shop Mask Sheets

6 years ago, I started using mask sheets. The brands included Dermal, Bio-essence, and some others (can't remember their names) bought from Guardian. After 6 months, I stopped due to laziness. 2 weeks ago, my second son went on a school trip to South Korea and bought me some THEFACESHOP skin care products. He was given a free essential mask sheet hyaluronic acid.

So, I decided to try again. When I took out the mask sheet, it was dripping wet with the essence. I was surprised as I had never experienced this before. I carefully put the mask sheet on my face. I wouldn't say it fitted perfectly. The width is ok but it is a bit too long for my face. I applied the additional essence leftover in the packet on my neck, hands and legs. After 20 minutes, I took off the mask sheet and "wow", my face looked brighter, smoother and hydrated. I was impressed!

A few days later, I went to THEFACESHOP outlet at IMM and bought the followings:-

a) essential mask sheet CO-Q10 for supple skin

b) essential mask sheet collagen for firm, hydrated skin

c) the imperial herbs - qi (energy) mask sheet Red Ginseng & Cnidium Officinale for elastic skin and

d) a power treatment gel mask for firming & wrinkle care.

The first 2 are paper masks that cost S$3.50 each, the 3rd one is cotton mask which cost S$6.50 and the last one is a gel mask which also cost S$6.50. As it is the GSS period now, I received 20% off. So far, I had tried the first 3 mask sheets and the results are really good. I am satisfied with their performances. My skin looks brighter and the pores have become smaller. I have not tried the gel mask yet. Will post the results after I try it. I had ordered 9 more different THEFACESHOP mask sheets, 1 Etude House aloe mask sheet and 2 Taiwan mask sheets from 2 separate online stores selling Korean products. I will definitely be more hardworking and use these mask sheets. There's a saying "The world has no ugly women, only lazy women".

Earlier, I mentioned that my son bought me some THE FACESHOP skin care products. They are:-

a) 美人图 BB Cream SPF 25 PA++ (45 g)

b) Flebeaute Collagenic Collagen C 703 Cream (50 ml)

c) Natural Sun Super White Sun Cream SPF 50+ PA+++ (20 ml)

d) Flebeaute White Crystal Brightening Emulsion (20 ml)

e) Flebeaute White Crystal Brightening Skin Toner (20 ml)

f) Flebeaute White Crystal Diamond Peeling (20 ml)

I have used items (a) to (e). Every morning after cleansing (I used the sample Flebeaute Collagenic Collagen C Firming Cleansing Foam), I put on item (e), then Avene Hydrance Optimale Protective hydrating cream (a French product I have been using for the past 3 years), and then item (a). My face really looks brighter and moisturized. The dark circles under my eyes have lightened. I am thinking of trying TFS's eye masks later to see if they would help solve my dark circle problem totally.

Satay Chicken

This simple dish was cooked by my mother when I was young. It is very appetizing when eaten with a bowl of steaming hot rice. Now, I cooked it for my husband and 3 kids and they love it, especially my second son. He will finish up whatever is left on the plate, even without me asking him to. Usually, when there's still some dishes left, I would ask my kids to try to finish them, but they would normally claim that they are already very full. For this dish, my second son will have no hesitation and so far, has not said no when I asked him to finish it up. The recipe is as follows:-

Print Recipe

Ingredients

400 g chicken breast meat

3 shallots

3 garlic

1 thumb-sized ginger

1 packet of instant satay spices

Method

1. Minced the shallots, garlic and ginger.

2. Cut the breast chicken into cubes, marinate with a little light soya sauce, pepper and corn flour.

3. Fry the minced shallots, garlic and ginger in 2 tablespoons of oil until fragrant.

4. Pour in the instant satay spices and mix well.

5. Put in the chicken meat and stir fry for 3 minutes.

6. Add in half bowl of hot water, ½ teaspoonful of dark soy sauce and stir fry until meat is cooked. Dish up and serve.

Mixed Fruit Cake

As my husband likes to eat mixed fruit cake, so I have been trying to learn to bake one. I've tried a few recipes. This is the one that my husband likes best. The recipe is from the Gold Ribbon Mixed Fruits packet.

Print Recipe

Ingredients

300 g mixed fruits

200 g plain flour

5 g baking powder

150 g butter

150 g sugar

3 eggs

Method

1. Beat butter and sugar together until light and fluffy.

2. Beat in eggs one at a time.

3. Sieve flour and baking powder.

4. Fold flour and baking powder into mixture.

5. Add in mixed fruits.

6. Pour contents into cake tin.

7. Bake in oven at 180⁰C for 1¼ hours.

Swedish Meatballs

My 3 boys love the swedish meatballs from Ikea. They would each finish up 15 meatballs. So, I decided to learn to make them. Ikea's website has the recipe. However, after trying it out, the taste just isn't the same. Below is the recipe for Ikea's Swedish Meatballs:-

Meatballs

Ingredients:

• 250g minced beef
• 250g minced pork
• 1 egg
• 200-300ml cream and water (or milk and water)
• 2.5 tbsp. finely-chopped onion
• 50ml unsweetened rusk flour (toasted or golden breadcrumbs)
• 2 cold boiled potatoes
• 4-5 tbsps butter, margarine or oil
• Salt and pepper

Method

1. Heat the onion till golden in a couple of tablespoons of lightly browned butter (to brown the butter, cook in an 8 to 10 inch frying pan over medium heat until lightly browned, 5 to 10 minutes. Pour into a bowl and let cool to room temperature).
2. Mash the potatoes and moisten the rusk flour in a little water.
3. Mix all the ingredients until there is consistency and flavour generously with salt, white pepper and (optional) a little finely crushed allspice.
4. Use a pair of spoons to shape the mixture into relatively large, round balls and transfer to a floured chopping board.
5. Fry them slowly in plenty of butter.

Cream sauce
Ingredients

• 100ml cream
• 200ml beef stock
• Chinese soya sauce
• 1 tbsp white flour
• Salt, white pepper

Method

1. Swirl the boiling water or beef stock in a pan.
2. Add cream and thicken with white flour if preferred.
3. Season well with salt and pepper.
4. Serve the meatballs with the sauce, freshly boiled potatoes, uncooked lingonberry jam and salad.

Due to the cream, the sauce turned white instead of the light brown colour as sold in Ikea's restaurant.

I searched for another recipe and found this one in Link magazine:-

Ingredients

Serves 6

* 80g white bread without crust, torn into pieces

* 100ml milk

* 1 tbsp ghee

* 120g finely chopped onion

* 1¼ tsp salt

* 400g minced beef

* 300g minced pork

* 3 large egg yolks

* ½ tsp black pepper

* ¼ tsp ground allspice

* 2 tbsp ghee

* 40g plain flour

* 750g beef broth

* 125ml thickened cream

Method

1. Preheat oven to 180ᴼC.

2. Place bread slices and milk in a mixing bowl. Set aside.

3. In a frying pan heat 1 tbsp ghee and saute the onion and a pinch of salt until the onions are soft. Remove from the heat and set aside.

4. In the bowl containing the bread and milk, add minced beef and pork, egg yolks, remaining salt, black pepper, allspice and onions. Beat on medium speed for 1 to 2 minutes or knead well for 10 minutes.

5. Weigh meatballs into 30g portions and shape into balls. Place on a greased baking sheet.

6. Bake in the oven for 20 minutes.

7. Heat the remaining ghee in the pan over low heat and add the flour.

8. Whisk until lightly browned, approximately 1 to 2 minutes. Gradually add the beef stock and whisk until sauce begins to thicken.

9. Add the cream and continue to cook until the gravy reaches the desired consistency. Remove the meatballs from the oven, cover with the gravy and serve.

Note: Because of the cream, the sauce will be white too and not light brown as like those sold in Ikea's restaurant.

Lately, I've tried another recipe by Rachael Ray and the meatballs taste as good but again the sauce is different from Ikea's. Here's the recipe for the meatball:-

Ingredients

(4 to 6 servings)

* 1 & ⅓ pounds ground chuck, or ground beef, pork, and veal mix

* ¾ cup bread crumbs

* 1 egg, beaten

* 1 small onion, finely chopped

* A few drops Worcestershire sauce

* Salt and freshly ground black pepper, to taste

Method

1. Preheat oven to 200ᴼC.

2. Mix ingredients in a large bowl.

3. Form bite-size balls and place on nonstick cookie sheet. Bake 12 minutes.

As for the sauce, I'm still searching for the taste like Ikea's but has yet to succeed. Meanwhile, I would just melt some butter in a frying pan, whisk in some flour and pour in beef stock and some light soya sauce (to taste) and a little ground nutmeg.

Sushi

It’s been some time since I made sushi for my kids. As I’m not talented in cooking or baking, I always need to refer to recipes to refresh my memory. As such, when I made this sushi after not having made them for some time, I made a blunder. In the past when I made the sushi, I always uses the Mizkan brand of vinegar mix for sushi rice. This time round, I bought just the Mizkan brand of grain flavored distilled vinegar mistaking it for the vinegar mix for sushi rice. So, when I made the sushi rice, it tasted funny. With the vinegar mix, the rice will taste sweet. So, initially, when I added the vinegar solution (still not aware that I bought the wrong thing at this juncture) to the hot japanese rice and mix them, I tasted and find it bland. Thinking that I didn’t add enough of the vinegar mix, I added more of the vinegar solution. You can imagine the look on my kids’ face when they tried it. ”Yak!” was the feedback from them. Also, I added too much water to the rice, resulting in very soggy textured sushi rice. My husband hated it too as he claimed that the rice is too sticky.

Not willing to waste the whole bottle of the vinegar, I look for remedies. Luckily, on the bottle, there is the recipe for the vinegar mix for sushi rice:-

Vinegar 60 ml, sugar 45 g, salt 10g.

So, I measured the appropriate amount of sugar and salt and mix them with the remaining vinegar and gave a good shake. The next day, I made the sushi again and had since made them a third time and both times scored high points with my kids and husband. Here is the recipe:-

Ingredients:-

3 cups Shokaku Premium Rice (bought from NTUC)

1 piece konbu (4″ long), wiped with a damp cloth

1 packet of roasted seaweed

Method:-

1. Wash the rice until the water is clear.

2. Put the rice in the rice cooker and fill water up to mark 3.

3. Put in the konbu and let soak for 30 minutes. Turn on the rice cooker.

4. When rice is cooked, remove the konbu, closed the cooker lid and let stand for 10 minutes. Off the switch and transfer the rice to a casserole dish (I use corningware). Turn on the fan (blowing at the rice) and at the same time, pour in the vinegar mix (I pour in a little at a time and tasted it to get the sweetness that I want). Use a wooden spoon to mix the vinegar mixture and rice, moving in vertical and horizontal lines. The rice will become shiny and a little more sticky. You should still see the whole rice grain.

5. Cut the seaweed into half. Spread the sushi rice on the seaweed. Place crab stick, prepared dried gourd* (Yamato Kanpyo Ajitsuke) or japanese cucumber in the middle of the rice and roll it up with the help of a sushi mat. Cut it into bite-size pieces. Remember to wet your knife before you cut so that the rice will not stick to the knife.

* See picture below for prepared dried gourd