我有很多种人生
但我只有一个部落格

❤ New & Latest Stuffs From My Mailbox ❤
March 2012


Hada Labo Super Hyaluronic Acid Moisturizing Eye Cream
i ❤ it bcuz:it's a combination of 3 types of Hyaluronic Acid with MORE moisture retention capacity to keep my eye area mosturised! This eye cream unlocks younger looking eyes with just one drop!

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February 2012


Maybelline Color Sensational Lipstick - purple shade
i ❤ it bcuz:it's most sensational ever! it has perfect coverage with the creamiest lip color texture ever! it's more than just a lipstick, it's very woman's must have! it's nourishing ingredients give our lips the creamiest and softest treatment with honey nectar(anti-oxidants & minerals), emollient waxes (protect lips against tightness & dryness) and vitamin E (protect lip's lipid layer & prevent moisture loss)!

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Maybelline Color Sensational Lipstick - red shade
i ❤ it bcuz:it's unique formula and nourishing ingredients, it is truly a woman's best friend! It has pigment highlighting technology, a blend of ultra-shiny oils, creating a color effect so striking, multi-dimensional and shiny! no more dull color on lips, embrace a lip color that gives us the full coverage so intense and so brilliant!

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Give this to my colleague - Garnier Men Turbo Light Oil Control Cooling Foam!
i ❤ it bcuz:it has oil-trapping mud texture, lemon extract and mineral clay! This skincare developed specially for asian men, very cool!

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Give this to my colleague - Garnier Men Turbo Light Oil Control Moisturizer!
i ❤ it bcuz:it has 6 hours oil-absorbing action, anti-grease and skin brightening for men! my colleague loves this moisturizer!

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Dry and Chapped Lips? Use Mentholatum Deep Moist Lipbalm!
i ❤ it bcuz: it's an unique OVAL tube lipbalm, it fits my mouth corner well with just a single swipe! and it won't roll away when place on flat surface too! it's no.1 lipbalm brand in Japan!

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After applying my favourite L'Oreal Paris Hydrafresh Deep Boosting Essence!
i ❤ it bcuz: I have dry skin, living in a humid and hot country like Malaysia makes it even harder to me to keep my skin hydrated. Working event outdoor and my skin is constantly exposed to environmental harms like pollutions/ damaging UV rays, staying indoor in an air-cond room all the time also speed up my skin's dehydration process, after using this product, i feel my skin is not that tight and dry d! love this so much! it leaves skin 48hr hydration up to 5 skin layers deep!

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Using Garnier Pure 3in1 at home! it can be used as a cleanser, a scrub or a mask!!
i ❤ it bcuz: no more fussy skincare routine for a busy girl like me! Thanks to garnier, with three benefits in just one product, my routine is significantly simplified! Pure genius! Give me 3!!

❤ ❤ ❤ ❤ ❤ ❤ ❤ ❤ ❤ ❤ ❤

January 2012

Putting on my makeup with OXY Face Powder
i ❤ it bcuz: it's one of the best face powder for oily and acne prone skin!!!

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On my vacation with Sunplay Superblock SPF130 PA++
i ❤ it bcuz: It's new advance solarex-3 technology for more powerful protection against the sun!!!

❤ ❤ Thank U For
Sponsoring & Supporting
www.LisaYap.com ❤ ❤

Garnier M'sia Official FB

-我很荣幸被钦点为- I am in:


As Uth Ambassador


As Lumix G Team

Zhong Zi!

Photos taken with my hp: Sony Ericsson K600i

BLUE Morning

it’s a great morning, I woke up and had a look at outside through the window. Well I’m not sure why the sky is extraordinarily beautiful today.. so blue… I took a photo of it then.. and when I set my eyes upon the dining table, i know d~ it’s because of Dragon Boat Festival! one of the chinese traditional festival…and I had my favourite “zhong zi” for my breakfast… yummy yummy~

Zhong Zi, is the traditional Chinese food, a food that honor someone in the history- Qu Yuan, a pioneer poet of ancient China and also a minister to the Zhou Emperor. He fought hard against corruption until the officials pressured the emperor to remove him from service. Qu Yuan traveled, taught and wrote for some years then and when he knew that Zhou had been defeated by Qin Kingdom, he drowned himself in the Miluo river on the 5th May as he was so despair that he couldn’t save his country and the Chinese people felt the loss deeply… as he was a much beloved poet by his people… fishermen beating their drums in the long boats to scare the fishes away and to grab the attention of God Dragon in the river.. people were throwing zhong zi into the river in order to prevent fishes eat his body… :(

My delicious Zhong Zi or glutinous rice dumpling that is wrapped in bamboo/reed leaves is a must eat food every fifth day of the fifth moon of Chinese calendar (agak agak is early to mid June) to make sure that we Chinese remember Qu Yuan, who is so well known for his patriotism… it has been customary to enjoy Zhong Zi on this day…

I still remember my first time making a Zhong Zi, as clumsy as always… I almost burn down the kitchen as I thought Zhong Zi is being made by using fire to burn the leaves! How stupid >< I was unable to wait for a taste until it was cooked… and I even added on candles to burn it, well.. im speechless too whenever I think back what I did that time, haha, and my frenz had a great laugh of it too!

Last time, during young age, we always eager to makan it as it was made only once in a year, during Dragon Boat Festival… but nowadays, Zhong Zi is available at any time of the year and can be bought from those Chinese stalls/ pasar etc… and more styles of cooking has been developed too, especially in the restaurants! However, the main ingredient is still the glutinous rice and the bamboo/ reed leaves. And the usual recipes include dates, sweetened red bean paste, meat, chestnuts, lotus seeds, dates, and yolk of egg….

Share with u the result after i done some research on recipe of Rhonda Parkinsan.

The CORRECT recipe for making ten Zhong Zi, NOT burning =P

Ingredients :
1. 50 sheets of bamboo or reed leaves
2. Glutinous rice (1 kilogram)
3. Chinese dates (250 grams)
4: Fillings such as char siu, chinese sausage, chinese black mushrooms, salted duck egg, chestnuts, cooked peanuts, dried shrimp, red-cooked pork

Directions:
1. Soak the rice and the dates 12 hours or more till they are soaked thoroughly.
2. Wash the leaves.
3. A chopping board is necessary for laying out the leaves.
4. Fold the leaves flat at the leafstalk to make a sheet.
5. Hold the sheet, fold it round in the middle and make a funnel till both ends are laid over each other in one direction.
6. Use about 1/10 kg. of rice and 6 dates for each dumpling. The dates must be covered by the rice so that they won’t lose too much syrup in cooking.
7. Fold the leaves up to seal the open side of the funnel and tie the bundle with a band made of twisted leaves. Make sure that the bundle is tied neither too tight nor too loose. This helps make sure that the ingredients are well cooked.
8. Put the dumplings in a pot, cover with water and make sure they are pressed and kept still while being boiled.
9. Cooking time: 40 minutes in a pressure cooker; 2 hours in an ordinary pot.
source: Rhonda Parkinsan


my breakfast… =) I ate two as I couldn’t stop the temptations! As for my family, we still have it once in a year… but not other time >< my mom insisted that~

At this modern days, Dragon Boat races are the most exciting part of the festival too! Those open-mouthed dragon boats were painted in bright colors with a lot of ornaments and their bodies are 40-100 feet in length with a tail. At the front of every boat, there will b a drummer and flag-catcher. Every year, Dragon Boat annual races are taking place all over China (including HK, Macao, Taiwan…) and some other Chinese communities at other country… but not Malaysia… The coolest part is the “brought to life” ceremony, a ceremony to paint the eyeball of the dragon. There are no specific numbers for the boats to compete, it ends with the first team that grab the flag at the end of course.

Perhaps someday we can also have those long cool boats with Dragon=symbol of Chinese at our rivers too, Sg Rajang (Malaysia Longest River, Sarawak) may b? haha

Before bye bye, share with you the last poems of Qu Yuan:
Many a heavy sigh I have in my despair,
Grieving that I was born in such an unlucky time.
I yoked a team of jade dragons to a phoenix chariot,
And waited for the wind to come,
to sour up on my journey.

it is so beautiful… don’t u agree? tata ^^

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