DIY CRAFT read more PARTY DECOR read more PATTERNS read more RECIPES read more DIY CRAFT read more PARTY DECOR read more TRAVEL TIPS read more Party Planner and DIY Projects Pressed Flower HeartJanuary 25, 2023How to impress your mum with a pressed flower artwork I like unique and one of a kind gifts. Here is how I make a pressed flower artwork for my loved ones. What you need : Paper in any size and colour Frame to suit your paper size Scissors Craft glue or stick glue Flowers/leaves/petals to press Pencil and eraser Paper towel Tissue paper Microwave A dog (optional) Step one: Take your dog for a walk. Step Two: Gather as many as flowers and leaves you can. Pro tip 1: Purple orange and yellow flowers are the best for pressing. Pro tip 2: Stay away from white flowers they tend to turn brown during the pressing process. Step Three: Go back home. Step Four: Give your dog food and water. Step Five: Organise your flowers and leaves. Pro tip 3: If you have found bigger flowers, pull them apart carefully. Petals are easier to dry. Step Six: Play your favourite playlist. Step Seven: On a dry flat surface, put down a paper towel and then a tissue paper on top of that. Tissue paper protects your flowers from paper towel imprints (pro tip 4) Step Eight: Put your flowers on top of the tissue paper, put another tissue paper on top of them and another paper towel on top of that. Step Nine: Repeat Step 8 for three layers at the most. I prefer one or two layers for bigger and thicker flowers and max three layers for smaller flowers. Step Ten: Put your flowers in the microwave and put a heavy microwave-safe dish on the top. Step Eleven: Put the microwave on the lowest power and turn it on for one minute. Step Twelve: Dance around the kitchen for a minute. Step Thirteen: Check the flowers. If they are not dry, repeat Ssteps 11 and 12 until dry. Step Fourteen: Draw your desired shape on a piece of paper. I use the eraser a lot at this stage as I am not good at drawing. Step Fifteen: Fill inside or outside of your shape with pressed flowers and leaves using glue. Pro tip 5: Do a preliminary arrangement before sticking everything down. Step Sixteen: Fame your artwork. Step seventeen: It’ s done. Go and see your mum, take your dog with you if possible. [...] Read more...DIY Valentines Love Letter GarlandJanuary 23, 2023DIY Valentines Love Letter Garland Happy February guys! I’m excited for today’s DIY for a couple of reasons: 1. Valentines day decor is so dang cute. 2. This garland cost me like $2 to make 3. It is so easy, it’s hardly a DIY! So basically… WIN WIN WIN! I was so excited when I came up with this love letter garland idea, I love that it’s classic valentines day decor, but a little more unique. I personally don’t decorate a ton for valentines day, so this super easy and inexpensive garland is so perfect for a little touch of V-day! Okay, as I said this DIY is almost embarrassingly easy, sooo let’s just get to it! SUPPLIES Felt in colours: cream (2 sheets) red (1 sheet) and pink (1 sheet). Black and white striped twine Hot Glue Gun Scissors Free Printable I made a free printable for you guys to cut out and use as a stencil like I did – it makes it way easier! Just enter your email below to download it! DIRECTIONS Print your free printable and cut out the envelope and heart shapes. Trace the envelope shape onto your cream felt, then cut them out (I made 8 for mine). Trace the heart shape onto both your pink and red felt (I did 4 of each). Take your envelope felt pieces and fold the triangle part over to make an envelope shape, then hot glue it down. Repeat. Hot glue your hearts onto your envelopes. Lay your envelopes face down in a row. Make a strip of glue near the top of your envelope, and then glue the string on. Repeat. I just eyeballed the distance between each envelope. That’s it! Hang up your cutie DIY Valentines Love Letter garland! I can’t believe I’m saying this but… that’s it! So easy, I know, but this love letter garland totally delivers (pun intended lol). Anyways, I hope this garland makes you smile, like it does for me! As always, if you make it, pretty please DM or tag me @savvynana! I can’t wait to see your cute valentines day decor!!! [...] Read more...New Year Dragon PuppetJanuary 20, 2023Make a colorful dragon puppet to celebrate this vibrant festival this Chinese New Year. It will be a lot of fun. Painting the dragon in bright colors will delight children of all ages; a red dragon is especially lucky. It’s so simple to make using egg cartons, paper plates, and other common craft supplies you probably already have at home. If you’ve ever been a part of a Chinese Dragon procession, you know what an exciting spectacle it is. When I was a kid, I vividly remember how excited I was to see Melbourne’s famous Chinese Dragon. Dancing its way along the Moomba parade route amid the firework noise and gunpowder aroma. I’ve added streamers to this Chinese dragon puppet so that children can dance around with it with the same excitement and swirling color. You might want to organize a dragon parade with all of the finished dragon puppets to celebrate Chinese New Year if you are making this craft activity for Chinese New Year with a group of kids or as an art project for the classroom at your school. You will need: 2 paper plates egg carton base stapler glue acrylic paint paintbrushes feathers and streamers How to make a paper plate dragon puppet: 1. Gather your supplies 2. Cut one plate in half and fold the other in half as pictured. 3. Cut the end of the egg carton off, these will be the eyes. 4. Staple the plate edges together around the edges and glue or staple egg carton section on top. 5. Paint brightly in your favourite colours. 6. When dry, glue on feathers and streamers behind the eyes. Time to have some fun. Here is some behind the scenes action of Emma’s puppet making style. [...] Read more...Ancient Chinese Paper MakingJanuary 18, 2023Did you know that around 100 BC, during the Han Dynasty, the smooth white paper that you write on every day originated in Ancient China? People could write on papyrus and parchment before the invention of paper as we know it, but it was expensive and difficult to make. In addition, expensive silk was used in China, but only the very wealthy could afford it. That implies that it was not promptly accessible to everybody. Since its invention, people of all socioeconomic backgrounds have been able to read and write. It made carrying a book so much easier and made forgery harder because it absorbed ink. It is much lighter to carry a single stack of paper sheets across town than a dozen hand-chiseled tablets. Teachers needed to be strong and smart! After being soaked in water until they turned into a pulpy mush, plant fibers and rags were mashed and pressed onto screens of varying sizes so that the water could escape. The paper was lighter and simpler to use once dry than its heavier predecessor. Since we don’t have as much access to bamboo and other plant fibers as we did in 100 BC, we’re going to make do with what we have and make paper from supplies we already have so we can still learn how to make paper. Chinese Paper Making Activity For this activity you will need: newspaper art paper or construction paper water Hardware screen/window screen wood/frame a blender plastic tub You can buy paper making screens or you can make a simple one like we did here, by making a simple frame of wood scraps and stapling a square of hardware cloth to the back. You could also do the same with a piece of window screen and the backside of a picture frame. Tear your paper into smaller pieces, about 1” square. Now we are going to hurry along our paper dissolving process by adding water and paper to a blender. Run the blender until you get a nice watery pulp, add water as needed to make sure it purees up well, you can’t have too much water as it will drip off. I used white drawing paper and one small piece of blue construction paper to get a very light blue shade. In ancient China this process would have been done by a long soak of bark, hemp, bamboo, and other plant materials rather than a blender! Lay the frame in a tub large enough to hold it and pour the mixture from the blender onto the screen, flatten it out with your fingers so that it is as smooth as you can get it. The trick is to pour slowly and move it rather than pouring a giant pile in the center. Let most of the water drain off your screen until it is just a slow drip then carefully flip your screen to release the paper onto an absorbent surface, I used a sheet of craft felt for mine. Press a stack of several paper towels or napkins on top and press to absorb some of the water. Place a block of wood on top and press or even stand on it to press it flat and squeeze more water out. Allow your paper to dry completely- it may take a day or two depending on how much water is left in your paper at this point as well as the humidity in your area. Once your paper is completely dry you can trim it with scissors if you like to make it a more uniform shape. Still not flat enough? Lay it under a couple of heavy books for a few days and it will be smooth and flat for your writing. Use a small paintbrush to paint a few basic Chinese characters as part of your studies. Experiment with different types and colors of paper, brown paper bags make a nice parchment style paper, add a little color, and cut some into various shapes. Ancient China Paper Making Fun Facts Paper making hasn’t changed much in all these years, basically the process is the same with new technologies and methods added in. China tried to keep the art of paper making a secret but it eventually spread. A Chinese government official, Ts’ ai Lun, is credited with starting the paper making industry. It was another 1000 years before paper making spread into other parts of Eurasia. The original paper making was originally done with mainly hemp. The oldest record of paper making that we have is dated 105 AD. Combined with the invention of woodblock printing in 600 AD China was able to print its first newspaper in 740 AD. [...] Read more...Dragon Craft for Chinese New YearJanuary 16, 2023This dragon craft made of household recyclables is a great way to celebrate Chinese New Year and the Year of the Rooster. I never quite get ready for the first day of the new year, which is January 1. I always have the impression that I am still chasing my tail in a fog of stupor. Fortunately for me, Chinese New Year is celebrated by my family. Based on the lunar calendar, the first day of the Chinese New Year varies from year to year and can be observed in late January or early February. On January 22 this year, the Year of the Rooster begins. A Dragon Dance is always part of the celebrations for Chinese New Year. Visit Hello, Wonderful to find my tutorial on how to make a dancing dragon craft from recycled materials. According to custom, a community experiences more good fortune the longer the dragon lives. Therefore, utilize all of the paper tins! Any other person appear to have a strangely enormous assortment of paper tubes stored in their art cabinet?!) The dragon is shown in action in the video. He makes a real mess of the dance floor. [...] Read more... Recipes, Parties, Crafts & Travel Creamy Tuscan ChickenJanuary 24, 2023Because this sauce is so potent, make sure you have some crusty bread on hand. This is by far the best chicken breast recipe available. The sauce is flavorful despite its simplicity. It is loaded with tomatoes, garlic, and, most importantly, cream. It’s bright and simple, and it works equally well in the summer and winter. When you want comfort food, this is a great dinner that is also good enough to serve to guests. We like it best with bread, but you can also put it on pasta or rice. Try it with our Tuscan Salmon if you like it as much as we do! Ingredients 1 tbsp.extra-virgin olive oil 4boneless skinless chicken breasts Kosher salt Freshly ground black pepper 1 tsp.dried oregano 3 tbsp.butter 3cloves garlic, minced 1 1/2 c.cherry tomatoes, halved 3 c.baby spinach 1/2 c.heavy cream 1/4 c.freshly grated Parmesan Lemon wedges, for serving Directions Step 1In a skillet over medium heat, heat oil. Add chicken and season with salt, pepper, and oregano. Cook until golden and no longer pink, 8 minutes per side. Remove from skillet and set aside. Step 2In the same skillet over medium heat, melt butter. Stir in garlic and cook until fragrant, about 1 minute. Add cherry tomatoes and season with salt and pepper. Cook until tomatoes are beginning to burst then add spinach and cook until spinach is beginning to wilt. Step 3Stir in heavy cream and parmesan and bring mixture to a simmer. Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes. Return chicken to skillet and cook until heated through, 5 to 7 minutes. Step 4Serve with lemon wedges. Nutrition (per serving): 380 calories, 29 g protein, 5 g carbohydrates, 1 g fiber, 2 g sugar,28 g fat, 14 g saturated fat, 250 mg sodium [...] Read more...Chinese Noodle SoupJanuary 19, 2023A straightforward and flavorful Chinese noodle soup with a broth that would make you think it came from your favorite Chinese restaurant! As this is a midweek version, soup broth purchased from a store is used instead of homemade broth. Because this recipe is more about the broth than the toppings, I kept the toppings simple. Vegetables and proteins are acceptable additions. Chinese Noodle Soup is incredibly quick and easy – if you know the secret seasonings! You’d swear the Asian soup broth is from a Chinese restaurant, it’s that good. 10 minutes and just 352 calories for a big bowl. Use any noodles, any vegetables, any protein – or not! It’s terrific fridge-forage food. This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”! Fast Chinese Noodle Soup! This Chinese Noodle Soup is one of my classic “back pocket” recipes because it’s so versatile and incredibly quick. Because people who cook all day for a living need quick dinners for real life – ask any chef!! Here’s a run down of how it goes: Broth: Plonk and simmer 6 ingredients for 10 minutes (no trip to the Asian store required!); Noodles: Prepare fresh OR dried noodles according to packet directions; Toppings: Rummage in fridge and locate vegetables & proteins of choice. Chop roughly and cook with the noodles or in the soup. broth; and Serve: Place noodles in bowls. Pour over soup and toppings. See? 10 minutes! Seasonings for Chinese soup broths If you’ve ever been disappointed by a recipe for an Asian soup broth before, it’s probably because it was missing basic but essential flavourings. It takes more than just chicken broth and soy sauce to make a Chinese soup broth! Here’s what all you need: Chinese cooking wine – the key ingredient. Just 1.5 tablespoons adds complexity and depth of flavour to the store bought chicken stock. Without it, the broth will taste “flat” ie missing something. Substitute with: dry sherry, mirin or cooking sake. Best non alcoholic sub for this recipe: substituting some of the soy sauce with oyster sauce (which adds extra “umami” into the broth to compensate); Garlic and ginger – smash the garlic and slice the ginger to allow the fresh flavours to infuse into the broth. Keeping them whole makes it easy to pick out later – you could very well grate them straight into the broth using a fine grater, but you will get little bits in the soup (rather than being a clear broth); Sesame oil – for the flavour! Chicken broth/stock – use low sodium otherwise the broth may be a touch too salty for your taste. Use a decent one, because it’s the foundation of the soup broth ( I use Campbells. Better than Continental). Best option if you have it: homemade chicken stock!; Soy sauce – either all purpose or light soy sauce will work here. Don’t use dark soy sauce or sweet soy sauce – the flavour of these are too intense; and Sugar – just a touch, to balance out the flavours. What goes in the noodle soup And here’s what I put in the soup: Noodles – Chinese noodle soups are traditionally made with thin egg noodles (pictured above, and below in the soup). Fresh ones (sold in the fridge section) have a better texture than dried. But any noodles will be fine here – fresh or dried, rice noodles, white or yellow noodles, Hokkien, Singapore noodles, wide, thin, vermicelli, ramen noodles (yup!), diet noodles (like konyaku – been there, done that), zoodles (been there too). Really. ANY noodles will be great in this broth! Bok Choy (also known as buk choi, buk choi, pak choi, or pok choi – crazy right??!) – or any vegetables. I like bok choy because you just split them in half down the middle and bam! You’re done! (Recipe notes includes an extensive list of chopping and cook directions for common vegetables) Cooked Chicken (poach it using this method that guarantees juiciness)- or any other protein, as desired. Everybody keeps little containers of cooked shredded chicken in the freezer, right?! Green onion or coriander/cilantro, or chives, or even finely sliced onion (red, white, yellow brown) – something for a little hit of freshness. How to make Chinese Noodle Soup And here’s how it happens in 10 minutes. (And to all those cheeky buggers who will point out that if you have to simmer for 10 minutes, then it takes longer than 10 minutes – fine! You can take a 2 minutes off the simmer time!) PRO TIP: Never cook noodles in the soup broth unless a recipe specifically calls for it. Noodles suck up loads of liquid when they cook, so if you do that you’ll end up with way less broth than you expect. Learnt this the hard way. Make it even HEALTHIER!! Being that this is a noodle soup recipe and all, noodles are a key ingredient here. Even so, it clocks in at just 352 calories for a bowl. But if you want to cut down on the carbs and calories even further, just skip the noodles and load it up with tons more vegetables to make a Chinese vegetable soup. In fact, it’s one of my “go-to” diet dinners (which should happen more frequently than it does…). Do I miss the noodles? Of course I do. But I console myself with a healthy dose of chilli paste and lots of fresh herbs, Chicken Pho style. But before you make it diet, try it the way it’s intended. THEN healthify it!!! Ingredients: BROTH 3 cups chicken stock/broth, low sodium (Note 1) 2 garlic cloves , smashed (Note 2) 1.5 cm / 1/2″ ginger piece, cut into 3 slices (optional, but highly recommended) 1 1/2 tbsp light soy sauce , or normal all purpose soy sauce (Note 3) 2 tsp sugar (any) 1 1/2 tbsp chinese cooking wine (Note 4) 1/4 – 1/2 tsp sesame oil , toasted (optional) (Note 5) TOPPINGS & NOODLES 180g / 6oz fresh egg noodles (Note 6) 2 large bok choy or other vegetables of choice (use any blanchable veg – Note 7) 1 cup shredded cooked chicken (or other protein of choice) 1 scallion / shallot , green part only finely sliced (optional garnish) Instructions: Place Broth ingredients in a saucepan over high heat. Place lid on, bring to simmer then reduce to medium and simmer for 8 – 10 minutes to allow the flavours to infuse. Meanwhile, cook noodles according to packet directions. Cut bok choys in half (for small / medium) or quarter (for large). Wash thoroughly. Either cook the bok choi in the broth in the soup broth OR noodle cooking water for 1 min (if noodles required boiling). Pick garlic and ginger out of soup. Place noodles in bowls. Top with chicken and bok choy. Ladle over soup, garnish with green onions. Great served with chilli paste or fresh chillis. Recipe Notes: 1. Chicken stock/broth – just store bought chicken broth is fine here, but get a good quality one (Campbells in Australia is my favourite brand). Don’t use chicken stock powder with hot water for this recipe – the flavour is too chickeny. 2. Smashed Garlic – wack the side of your knife onto a garlic clove using the heel of your hand so it bursts open but remains mostly in one piece. This allows the flavour to seep into the soup but can be picked out before serving. You could just mince the garlic using a garlic crusher but you’ll have little bits of garlic visible in the broth, rather than being a clear clean broth. 3. Chinese cooking wine is a key ingredient to transform store bought chicken broth into a restaurant-quality soup broth. Dry Sherry is an excellent substitute. Otherwise, Japanese cooking sake or mirin are adequate substitutes (if you use Mirin, skip sugar). If you cannot use alcohol, I think the best sub is as follows: Reduce soy sauce to 1 tbsp Add 1 tbsp Oyster Sauce (this has umami and will add complexity into the broth flavour to compensate for leaving out cooking wine). 4. Extra broth flavouring options: star anise, chilli, green onion (just fold them) or onion quarters. 5. Sesame oil – use toasted (brown colour, more intense sesame flavour), not untoasted (yellow, not common in Australia). 6. Noodles: Use any you want, fresh or dried but if using less, use less. Here’s a guide of amount of noodles per serving: Fresh noodles, thin (ie from fridge section, this is what I use) – 90g / 3 oz per serving Fresh noodles, wide and flat (like thick Thai rice noodles) – 150g/ 5 oz per serving (much denser, so you need more) Dried noodles, pasta (yes, really!) – 60g / 2 oz per serving Ramen – 1 pack / “cake” per person Prepare according to packet directions – do not add into the broth (it sucks up lots of the broth). 7. Toppings: Cook proteins separately to keep things simple. My “go to” is shredded cooked chicken because I keep little bags in the freezer (poaching keeps it juicy). Egg is also great – just whisk it lightly, pour it in and whisk to create egg “ribbons” like in Hot & Sour Soup and Chinese Corn Soup. Chinese BBQ Pork Slices is fabulous (I order it at restaurants on soup), but I never have leftover when I make it. Vegetables – cut and cook in either noodle cooking water (if noodles require cooking) otherwise if the noodles just require soaking, then cook the vegetables in the broth. Put the vegetables that take the longest to cook in first (like broccoli), and delicate ones last (like beansprouts). Veggie suggestions – toppings commonly found on Chinese noodle/ wonton soups: Any Chinese veggies (bok choy/buk choi/pak choi, gai lan/Chinese broccoli, choy sum). Cut Bok Choy into half or quarters lengthwise (pictured / video), for other veg, cut into batons about 5cm / 2″ long Carrots – sliced on the diagonal Bean sprouts Green beans Other veg – not common at Chinese restaurants, but works great! zucchini (sliced) green beans cabbage (thick slice) asparagus, broccoli / broccolini and cauliflower, any other vegetable that can be boiled. 8. Nutrition is per serving, assuming 1/4 tsp of sesame oil is used. The nutrition can be substantially enhanced by adding more vegetables! Reduce sodium even further by using low sodium soy sauce. [...] Read more...Chicken CashewJanuary 17, 2023This cashew chicken with tender stir-fried chicken and roasted cashews in garlic sauce tastes just like take-out. This cashew chicken, or stir-fried chicken with roasted cashews in garlic sauce, tastes just like take-out from your favorite Chinese restaurant. It’s easy to make at home. You don’t need a wok — just a large nonstick skillet — and, aside from the chicken, the only chopping involves garlic and scallions. The rest of the ingredients come out of bottles and jars. As with all stir-fries, the dish cooks quickly, so be sure to have all your ingredients prepped before you start cooking. Also, be sure not to cut the chicken pieces too small, or they will cook too quickly and overcook. WHAT YOU’LL NEED TO MAKE CASHEW CHICKEN Be sure to use a high-quality hoisin sauce like Kikkoman or Lee Kum Kee; it makes a big difference. HOW TO MAKE CASHEW CHICKEN To begin, place the cashews on a baking sheet in a single layer. Toast in the oven until fragrant, about 5 minutes. (They will crisp up as they cool.) Meanwhile, prepare the sauce: in a small bowl, whisk together the water, cornstarch, hoisin sauce and soy sauce. Set aside. Next, season the chicken with salt and pepper. In a large nonstick skillet, heat 1 tablespoon of the vegetable oil over high heat until very hot. Add half of the chicken to the skillet Stir-fry until lightly browned but not cooked through, about 3 minutes. Transfer to a plate. Add the remaining tablespoon vegetable oil to the skillet; then add remaining chicken, garlic and white parts of the scallions. Stir-fry until the chicken is lightly browned but not cooked through, about 3 minutes. Return the first batch of chicken to the pan. Turn the heat down to medium and add the rice vinegar; cook until evaporated, about 30 seconds. Add the sauce mixture and cook, stirring frequently, until the chicken is cooked through, about 1 minute. Remove from the heat. Stir in the scallion greens, cashews and sesame oil. Serve with rice. INGREDIENTS: ¾ cup roasted, unsalted cashews ¼ cup water 2 teaspoons cornstarch 4 tablespoons hoisin sauce, best quality such as Kikkoman or Lee Kum Kee 1 tablespoon soy sauce 1½ pounds boneless, skinless chicken breasts or tenderloins, cut into 1½ inch pieces ½ teaspoon salt ¼ teaspoon freshly ground black pepper 2 tablespoons vegetable oil 6 medium garlic cloves, minced 8 scallions (1 bunch), white and green parts separated, each cut into 1-inch pieces 2 tablespoons rice vinegar ¼ teaspoon Asian sesame oil INSTRUCTIONS Preheat the oven to 350°F. Place the cashews on a baking sheet in a single layer. Toast in the oven until fragrant, about 5 minutes. Set aside; they will crisp up as they cool. Meanwhile, prepare the sauce: in a small bowl, whisk together the water, cornstarch, hoisin sauce, and soy sauce. Set aside. Place the chicken pieces in a large bowl. Sprinkle with the salt and pepper and toss to coat evenly. In a large nonstick skillet, heat 1 tablespoon of the vegetable oil over high heat until very hot. Add half of the chicken to the skillet and stir-fry until lightly browned but not cooked through, about 3 minutes. Transfer to a plate. Add the remaining tablespoon vegetable oil to the skillet; then add the remaining chicken, garlic and white parts of the scallions. Stir-fry until the chicken is lightly browned but not cooked through, about 3 minutes. Return the first batch of chicken to the pan. Turn the heat down to medium and add the rice vinegar; cook until evaporated, about 30 seconds. Add the sauce mixture to the chicken; cook, tossing, until the chicken is cooked through and the sauce is nicely thickened, about 1 minute. Remove from the heat. Stir in the scallion greens, cashews and sesame oil. Serve immediately. [...] Read more...Beef and BroccoliJanuary 12, 2023The Panda Express should go! You can make your favorite Chinese dish any time, any day with this straightforward recipe for beef and broccoli that only requires one skillet. Beef and broccoli are a clear example of how delicious light meals can also be. Crisp broccoli florets and tender, juicy beef covered in a thick, savory sauce. Beef and broccoli is the easiest, healthiest, and easiest-to-make way to satiate your hunger without feeling guilty. Beef and Broccoli One of the most well-liked Chinese dishes in the United States is beef and broccoli, and for good reason. Steak that is juicy and crunchy broccoli go well together. And that condiment? It is unparalleled in its class! Soy sauce, oyster sauce, ginger, cornstarch, and sesame oil come together to make a flavor that is both unique and delicious. Additionally, preparing it is a breeze! All you need is one skillet. And don’t worry, you can find everything you need for this recipe at your local supermarket. Ingredients Oyster Sauce. It’s a common ingredient in Asian cooking and gives dishes a wonderfully thick consistency and authentic flavor. Sesame Oil. Another staple in Asian cooking. Apart from the unique flavor, its aroma is also enchanting. Soy Sauce. Together with oyster sauce and sesame oil, it forms that signature sauce. If you want to control the sodium that goes into the dish, use low-sodium soy sauce. Sugar. Just a teaspoon to counterbalance all that umami-ness. Cornstarch. It helps thicken the sauce and helps keep the beef tender and juicy. Flank Steak. Sliced very thinly against the grain. Top sirloin steak, top round steak, or tri-tip steak are good alternatives. Ginger. Just a small slice gives the dish even more Asian flavor. Tips and Tricks Since beef is obviously a crucial component of this dish, you should select the best variety. A beef that is tender and lean is the best choicae for a stir-fry. Because it is lean, tender, and simple to chew, flank steak is the best choice. You can also use top sirloin steak, top round steak, or tri-tip steak if you can’t find flank steak. You must cut the meat correctly in addition to obtaining the appropriate meat. If you don’t, the lovely, tender consistency won’t be there. Don’t worry; it’s easy. How to do it: For thirty minutes, freeze the steak. It will be so much easier to slice this! The next step is to thinly slice it against the grain with a sharp knife. The steak will probably be rubbery if you don’t slice against the grain. Beef should be marinated for 30 minutes. In addition to giving it that irresistible flavor, the sauce’s cornstarch will keep the fries moist while they are being fried. Cook the steak in a hot skillet to get the most tender beef possible. This will keep all of its liquids inside. Be careful not to overcrowd the pan. Otherwise, the steak won’t get a good sear from the oil. Instead of searing the meat, you’ll end up steaming it. Even though the dish contains broccoli and beef, it is not very filling. To pair it with, you’ll need something heavy and starchy. Adding steamed white rice to a stir-fry is the best way to finish it off. It’s straightforward, but it definitely works. The rich, umami-packed sauce is absorbed by the rice, resulting in an absolutely mind-blowing meal. How to Make the Best Sauce We all know that the thick, luscious sauce on beef and broccoli is the best part. Follow these simple guidelines to create a sauce that will outperform Panda Express: 1. Nothing can be substituted for the soy sauce. This golden brown seasoning has a salty flavor that no other ingredient can match. 2. Another non-negotiable is sesame oil. Don’t skip it because it gives the stir fry that authentic Asian flavor! 3. A thin slice of fresh ginger is sufficient. Because ginger has such a potent flavor, you shouldn’t use too much! The ginger will overpower the flavors of the other ingredients if you overdo it. 4. This recipe yields a beautiful, thick sauce. If you want it to be a bit thinner, just add 1-2 tablespoons of water at the last step of cooking. Can Beef and Broccoli Be Made Ahead? Definitely! Beef and broccoli keeps well in the fridge for up to 4 days. Make it on the weekend, refrigerate, and just reheat when ready to serve. Beef and broccoli is a healthy, tasty, and hearty dish, so it’s an excellent choice for kids’ school lunch! For a grab-and-go prep, place cooled rice in a microwave-safe container. Top it with the beef and broccoli, cover, and refrigerate. Just microwave when ready to eat. INGREDIENTS: 1/3 cup oyster sauce 2 teaspoons toasted sesame oil 1/3 cup sherry 1 teaspoon soy sauce 1 teaspoon granulated sugar 1 teaspoon cornstarch 3/4 pound beef flank steak, sliced into 1/8-inch thick cuts 3 tablespoons vegetable oil, more if needed 1 thin slice of fresh ginger root 1 clove garlic, peeled and smashed 1 pound broccoli, sliced into florets DIRECTIONS In a bowl, combine oyster sauce, sesame oil, sherry, soy sauce, sugar, and cornstarch until sugar and cornstarch are dissolved. Place steak pieces in a large, shallow bowl. Pour over the oyster sauce mixture and coat steak pieces completely. Refrigerate to marinate for at least 30 minutes. Add vegetable oil in a large skillet or wok over medium-high heat. Add ginger and garlic and stir. Allow them to sizzle in the hot oil to flavor it, about 1 minute. Remove and discard ginger and garlic. Add the broccoli and stir until vibrant green and slightly tender, about 5 to 7 minutes. Take the broccoli out and set it aside. Add more oil into the wok if needed. Add the beef and marinade. Stir until the meat has browned, and the sauce is reduced into a glaze, about 5 minutes. Add the cooked broccoli. Stir meat and broccoli until heated through, about 3 minutes. [...] Read more...Sinulog Festival – Viva Pit Senyor in CebuJanuary 11, 2023The Sinulog Festival is held every year in Cebu. Its name means “VIVA PIT SENYOR” in its native language, which means “Celebrate the Pit Senyor.” Features music from prominent artists and contingents from all over the Philippines. It’s clear why the Sinulog Festival is significant to Sto. Niño; they celebrate it every third Sunday of January. Jesus’ words are a proclamation of humility that bestow fatherhood status upon those who accept them. These words are way of affirming faith in a supreme creator. These phrases convey a meaningful prayer with a short length. People at the fiesta are invited to join the church through prayer by participating in singing and dancing. These phrases aren’t meant to be viewed as a show; instead, it’s an invitation to commune with fellow believers. The literal translation of the phrase “VIVA SEÑOR SANTO NIÑO!” is “Hail, Lord Holy Child!” Jesus is referred to by this phrase. On the other hand, the interpretative translation of the phrase is “VIVA PIT SENYOR!” which means “Hail, Lord, listen to us!” When we shout words we don’t realize are Spanish, we give thanks to the Spanish missionaries who introduced us to Jesus Christ. Non-Cebuanos embrace the phrases they create because Christ is their Lord and King. As such, she or he can be praised even in a child form. [...] Read more... Get Our Newsletter Thank you for signing up. You will be the first to know new releases, giveaways & special projects. Stay tuned. First Name Last Name Email Subscribe Latest Posts Valentines DIY Table RunnerJanuary 27, 2023CornerThis Valentines DIY Table Runner Is A Simple Way To Bring Valentine’s To Your House, Or A Kid’s Party. Hi everyone! Amanda here from Let’s Fête bringing you another VERY simple decor idea for the next holiday. This might be my most simple yet. Just some hearts and glue. How sweet is that? If you know me well, you know I love my dining table decorated. It’s such a central area, you get so much impact. Here I bring you a simple way to bring Valentine’s to your house, or a kid’s party. I usually don’t like this much color (yes, pretty neutral over here), but for a kid’s party I totally go for it. So that’s what I was dreaming up here. PROJECT SUPPLIES FOAM HEARTS (any color you like or alternatively you can cut paper hearts!) Hot glue HOW TO MAKE A VALENTINES DIY TABLE RUNNER Grab your supplies and get ready for the 5 minute project this is. Decide if you want a pattern in the color of the hearts, random, or just one color. Also, decide how long you want it. You can do this as you go, but make sure to keep track! Put a small dab of hot glue on the bottom (pointed part) of one heart, and overlap another just a bit so it covers the end. Keep going until you have the length you want! I think this would look great with a roll of kraft paper underneath as well, if you want some more coverage. SUPPLIES USED TO MAKE THIS PROJECT: FOAM HEARTS: If you can’t find any at your local store, this set is a perfect fit! GLUE GUN: Doesn’t get better than this tried and true tool! MULTIPURPOSE SCISSORS: Always a good idea to have this set on hand! [...] Read more...Pressed Flower HeartJanuary 25, 2023Corner / DIY Crafts / DIY Holiday Crafts / DIY Projects / Valentine's DayHow to impress your mum with a pressed flower artwork I like unique and one of a kind gifts. Here is how I make a pressed flower artwork for my loved ones. What you need : Paper in any size and colour Frame to suit your paper size Scissors Craft glue or stick glue Flowers/leaves/petals to press Pencil and eraser Paper towel Tissue paper Microwave A dog (optional) Step one: Take your dog for a walk. Step Two: Gather as many as flowers and leaves you can. Pro tip 1: Purple orange and yellow flowers are the best for pressing. Pro tip 2: Stay away from white flowers they tend to turn brown during the pressing process. Step Three: Go back home. Step Four: Give your dog food and water. Step Five: Organise your flowers and leaves. Pro tip 3: If you have found bigger flowers, pull them apart carefully. Petals are easier to dry. Step Six: Play your favourite playlist. Step Seven: On a dry flat surface, put down a paper towel and then a tissue paper on top of that. Tissue paper protects your flowers from paper towel imprints (pro tip 4) Step Eight: Put your flowers on top of the tissue paper, put another tissue paper on top of them and another paper towel on top of that. Step Nine: Repeat Step 8 for three layers at the most. I prefer one or two layers for bigger and thicker flowers and max three layers for smaller flowers. Step Ten: Put your flowers in the microwave and put a heavy microwave-safe dish on the top. Step Eleven: Put the microwave on the lowest power and turn it on for one minute. Step Twelve: Dance around the kitchen for a minute. Step Thirteen: Check the flowers. If they are not dry, repeat Ssteps 11 and 12 until dry. Step Fourteen: Draw your desired shape on a piece of paper. I use the eraser a lot at this stage as I am not good at drawing. Step Fifteen: Fill inside or outside of your shape with pressed flowers and leaves using glue. Pro tip 5: Do a preliminary arrangement before sticking everything down. Step Sixteen: Fame your artwork. Step seventeen: It’ s done. Go and see your mum, take your dog with you if possible. [...] Read more...Creamy Tuscan ChickenJanuary 24, 2023Dinner / Main Course / Poultry / RecipesBecause this sauce is so potent, make sure you have some crusty bread on hand. This is by far the best chicken breast recipe available. The sauce is flavorful despite its simplicity. It is loaded with tomatoes, garlic, and, most importantly, cream. It’s bright and simple, and it works equally well in the summer and winter. When you want comfort food, this is a great dinner that is also good enough to serve to guests. We like it best with bread, but you can also put it on pasta or rice. Try it with our Tuscan Salmon if you like it as much as we do! Ingredients 1 tbsp.extra-virgin olive oil 4boneless skinless chicken breasts Kosher salt Freshly ground black pepper 1 tsp.dried oregano 3 tbsp.butter 3cloves garlic, minced 1 1/2 c.cherry tomatoes, halved 3 c.baby spinach 1/2 c.heavy cream 1/4 c.freshly grated Parmesan Lemon wedges, for serving Directions Step 1In a skillet over medium heat, heat oil. Add chicken and season with salt, pepper, and oregano. Cook until golden and no longer pink, 8 minutes per side. Remove from skillet and set aside. Step 2In the same skillet over medium heat, melt butter. Stir in garlic and cook until fragrant, about 1 minute. Add cherry tomatoes and season with salt and pepper. Cook until tomatoes are beginning to burst then add spinach and cook until spinach is beginning to wilt. Step 3Stir in heavy cream and parmesan and bring mixture to a simmer. Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes. Return chicken to skillet and cook until heated through, 5 to 7 minutes. Step 4Serve with lemon wedges. Nutrition (per serving): 380 calories, 29 g protein, 5 g carbohydrates, 1 g fiber, 2 g sugar,28 g fat, 14 g saturated fat, 250 mg sodium [...] Read more...DIY Valentines Love Letter GarlandJanuary 23, 2023DIY Crafts / DIY Holiday Crafts / DIY Projects / Valentine's DayDIY Valentines Love Letter Garland Happy February guys! I’m excited for today’s DIY for a couple of reasons: 1. Valentines day decor is so dang cute. 2. This garland cost me like $2 to make 3. It is so easy, it’s hardly a DIY! So basically… WIN WIN WIN! I was so excited when I came up with this love letter garland idea, I love that it’s classic valentines day decor, but a little more unique. I personally don’t decorate a ton for valentines day, so this super easy and inexpensive garland is so perfect for a little touch of V-day! Okay, as I said this DIY is almost embarrassingly easy, sooo let’s just get to it! SUPPLIES Felt in colours: cream (2 sheets) red (1 sheet) and pink (1 sheet). Black and white striped twine Hot Glue Gun Scissors Free Printable I made a free printable for you guys to cut out and use as a stencil like I did – it makes it way easier! Just enter your email below to download it! DIRECTIONS Print your free printable and cut out the envelope and heart shapes. Trace the envelope shape onto your cream felt, then cut them out (I made 8 for mine). Trace the heart shape onto both your pink and red felt (I did 4 of each). Take your envelope felt pieces and fold the triangle part over to make an envelope shape, then hot glue it down. Repeat. Hot glue your hearts onto your envelopes. Lay your envelopes face down in a row. Make a strip of glue near the top of your envelope, and then glue the string on. Repeat. I just eyeballed the distance between each envelope. That’s it! Hang up your cutie DIY Valentines Love Letter garland! I can’t believe I’m saying this but… that’s it! So easy, I know, but this love letter garland totally delivers (pun intended lol). Anyways, I hope this garland makes you smile, like it does for me! As always, if you make it, pretty please DM or tag me @savvynana! I can’t wait to see your cute valentines day decor!!! [...] Read more...4 Simple Ways To Improve Your DietJanuary 21, 2023Health & FitnessIt can be tricky to get your diet on the right track. People often struggle with the right foods to eat and how much they are consuming. However, it can be easier than you think to start eating healthier. Here are some of the options that we recommend. Replace Bad Foods With Healthy Substitutes First, you need to make sure that you are replacing any bad foods in your diet with healthier substitutes. We all have poor food choices that we treat ourselves with. Options can include everything from a delicious thick crust pizza to something like chicken nuggets. However, there are healthier alternatives that will provide real benefits and taste just as good. For instance, you might want to try sourdough pizza crust. There’s a great sourdough pizza crust recipe here. This will always provide a lot more nutritional value compared to a typical pizza. Use Supplements It’s difficult to get everything our body needs in our diet. There’s so many different vitamins and minerals that provide benefits. This is something that you should keep in mind. Particularly, if you think that you simply don’t have a healthy diet. One of the ways to fix this would be by making sure that you think about using supplements. The right supplements will fill in all the gaps that are left in your diet. You just need to make sure that they are made to the right standard of quality. As such, it’s always worth checking the reviews. Change Your Metabolism Next, you should make sure that you are taking steps to change your metabolism. Changing your metabolism is a smart choice if one of your main goals with your diet is going to be to lose weight. By changing your metabolism, you can speed up how your body processes the food that you consume. There are lots of different ways to change your metabolism. For instance, you might want to try starting the day with an ice cold glass of water. Or, you could think about eating smaller meals rather than three large meals each day. Cook More Finally, you should focus on cooking more in general. By cooking more, you can guarantee that you are getting the health benefits that you need from your diet. Processed foods are always going to be packed full of unhealthy ingredients that are going to be providing you with very little benefits in the long term. If you start cooking more, you can ensure that you and your family are getting everything that you need from your diet. There are lots of ways to encourage yourself to cook more often. For instance, you might want to invest in some new appliances and devices for your kitchen. We hope this helps you understand some of the key steps that you can take to ensure that you are able to improve your diet overtime and gain more of the benefits you need. In doing so, you can avoid a situation where you feel as though your diet is holding you back. [...] Read more...
