Monthly Archives

April 2017

fashion, Lifestyle

Less is More

It took me more than four decades to comprehend the saying “less is more” and I’m referring to my clothes.  It all started when I was cleaning my rather messy but organized (yes there is such a thing) bedroom.  It came to the point that I ran out of room to store my clothes (I already have 6 bins excluding my overflowing closet).  My cheeky son walked into my room and declared that if I don’t do anything about it, my room will turn into a landfill.  Now, that’s SCARY!!  I mean, I’m terrified of garbage let alone a landfill.  But yeah, that was the turning point.

So, I’ve been donating and consigning my clothes and I am down to two bins so far.  My goal this year is to declutter my house including my books, photos, and jewelry.  Needless to say, I feel liberated now that I have less stuff.

I’ve read so many blogs about creating a capsule wardrobe such as this post.  I also referred to this book a lot, when I get stuck on how to organize my clothes.  It feels so good to step back from my endless cycle of fashion trends (hence the lack of fashion posts).  I don’t feel obligated to buy new clothes.  I’ve been saving money and will only buy classic pieces especially when it comes to handbags.  How about you guys?  Any strategy on minimizing your closet?

 

Recipes

Bun Rieu

Every time I mentioned my last name, people would assume that I’m Vietnamese.  I was born in Vietnam, but I’m 100% Chinese.  I don’t know Vietnamese and would not attempt to learn it.  I don’t have that kind of talent, just ask my sisters.

My mom makes phenomenal Vietnamese food and I should really learn from her.  As a matter of fact, I’ve attempted to make pho a few years ago, but it wasn’t successful.  I mean it didn’t taste remotely as good as my mom, but hey at least I tried.  This time, I’m adamant about making a new dish and that is bun rieu (crab noodle soup).  I followed this youtube video .  I also tweaked the recipe by adding shrimp heads to the broth and adding in shrimp paste to the soup rather than using it as a dip.

You can buy all these ingredients at any Asian supermarkets.  I like to buy it at the Vietnamese supermarket cause they have all the herbs especially the water spinach stems.

Some people like to mix crab and shrimp paste together, but I like to use just the crab paste alone.  Too bad I can’t find the spicy crab paste if so, it would taste so much better.  I also didn’t fry any tofu, but cheated and bought the mini deep fried tofu which tasted just as delicious.
I like putting prawn shells and onion in the pork soup so the broth tasted better, but it’s totally optional.  You can just use regular pork neck bones, and that is fine too.

So, this is the finished product.  This is my third time making it.  The first time, it was tasteless.  My sons said the broth needs A LOT more flavour.  The second time, I made it for my sisters.  They seemed to enjoy it or they were just being nice.  And this is my third time making it and I’m most satisfied with it.  Another tip is to add a tablespoon of tamarind soup mix to the broth.  It creates a sweet, but tart flavour.

Overall, this dish is pretty easy to make so I encourage those who loves Vietnamese food to try this out.  Make sure you make a big pot so you can always have leftovers.  Happy Cooking!

PS  Thank you to those who participated in my spring giveaway!  I love reading the comments.  It’s amazing how many of my readers love gardening.  I’m so jealous because I’m known to have a black thumb. ;)