生活板

The weather is slightly cool today with a bit of sunshine, a perfect day for an outing!

Haven't logged in for a few days, gotta do my daily check-in.

No sun, the sky is gray, and my mood feels like it's covered by a dark cloud too.

Went to eat there yesterday. I ordered the Hong Shao beef noodle soup. The broth wasn't greasy and wasn't really spicy at all. But I added their homemade chili paste (a bit too much). It became a little too spicy. There was also a good amount of meat, and it was 280. Felt like it was pretty good value.

Kaohsiung Lighthouse at dusk, looking down gives you a sense of being in Busan.

My social energy has been really low lately, I get easily annoyed and don't feel like talking or end up replying very irritably. So annoying.

Shanghai Style Fried Rice is an absolute classic for electric cooker meals! While traditional Shanghai Style Fried Rice is slow-cooked in a clay pot, making it with an electric cooker is not only simple and requires no supervision, but also perfectly solves the problem of vegetables easily turning yellow and mushy. 🛒 Ingredients (Serves 2-3) White Rice: 2 cups (rinsed and drained) Broth or Water: 1.8 cups (vegetables release water, so use slightly less water) Bok Choy: 1 bunch (approx. 250g, stems diced, leaves shredded separately) Jinhua Ham/Chinese Sausage: 40g (finely diced for flavor) Pork Belly/Bacon: 80g (finely diced for savory aroma) Seasonings: Lard/Vegetable Oil 1 tbsp, Cooking Wine 1 tbsp, Salt 1/2 tsp, White Pepper a pinch 🍳 Instructions Sauté Aromatics: Heat lard in a pan, sauté pork belly and ham until fat renders and aroma is released. Add diced bok choy stems and stir-fry for 30 seconds, then drizzle with cooking wine. Stir-fry Rice: Add white rice, salt, and white pepper. Mix well with the ingredients in the pan, ensuring the rice grains are evenly coated with oil. Cook in Electric Cooker: Transfer the mixed ingredients to the inner pot of the electric cooker. Pour in 1.8 cups of broth. Add 1 cup of water to the outer pot and press the cook button. Steam with Residual Heat (The Soul Step): Once the cook cycle is complete, immediately open the lid. Spread the shredded bok choy leaves over the rice, quickly close the lid (without pressing the cook button), and let it steam using residual heat for 10-15 minutes. Mix and Serve: Open the lid and gently fold the ingredients from bottom to top with a rice paddle until the vibrant green leaves and savory rice are well combined. Serve immediately!

A fantastic staple for autumn, winter, or whenever you need a nourishing meal! Sauté sesame oil and old ginger until fragrant, then steam sticky rice. The rice becomes chewy, fully absorbing the rich sesame oil flavor and the savory taste of chicken, making it warm and satisfying. 🛒 Ingredients (Serves 2-3) Glutinous Rice: 2 cups (rinsed, can be unsoaked or soaked for 30 mins) Boneless Chicken Thigh: 1 pc (cut into chunks) Old Ginger: 1 large piece (thinly sliced) Black Sesame Oil: 2 tbsp Rice Wine: 0.5 cup Water: 1.2 cups (Glutinous rice absorbs less liquid; total liquid including rice wine should be about 1.7 cups) Goji Berries: 1 tbsp (softened and set aside) Salt/Chicken Powder: 1/2 tsp 🍳 Instructions Sauté Ginger (Stovetop): Heat a pan, add black sesame oil, then add ginger slices to cold oil. Simmer over low heat until the edges of the ginger slices curl slightly (fragrant). Add chicken chunks and stir-fry until the surface turns white. Mix Rice: Add the rinsed and drained glutinous rice to the pan. Stir-fry briefly with the sesame oil chicken to coat the rice grains with the oil. Transfer to Inner Pot: Move the sautéed ingredients to the inner pot of the rice cooker. Add rice wine, water, salt, and goji berries. Steam in Rice Cooker: Add 1.2 cups of water to the outer pot of the rice cooker and press the cook button. Resting: After the cook cycle finishes, let it rest (steam) for 20 minutes to ensure the sticky rice is thoroughly cooked and chewy. Fluff with a fork and serve.

A rich turmeric aroma combined with the subtle sweetness of coconut milk, tender chicken thigh meat seeps its oils into the rice, allowing you to easily create an exquisite main dish full of Southeast Asian flair at home. 🛒 Ingredients (Serves 2) White Rice: 2 cups Boneless Turmeric/Garlic Marinated Chicken Thigh: 1 large piece (boneless chicken thigh fillet) Coconut Cream/Milk: 3 tbsp Water: After adding coconut cream, top up the total liquid to 2 cups Turmeric Powder: 1 tsp Minced Garlic/Shallots: 1 tsp each Lemongrass: 1 stalk (bruised and cut into sections, optional) Chicken Marinade: 1 tbsp soy sauce, 1 tbsp rice wine, a pinch of garlic powder and salt 🍳 Instructions Marinate Chicken: Make a few shallow cuts on the surface of the chicken thigh fillet. Mix evenly with the chicken marinade and let it sit for 15 minutes. Prepare Rice Liquid: Place the washed white rice in the inner pot, add turmeric powder, minced garlic, and minced shallots. Pour in 3 tbsp of coconut cream, then add water to reach a total of 2 cups of liquid. Stir well to disperse the turmeric color. Arrange for Steaming: Place the marinated chicken thigh fillet skin-side up on top of the rice, and add the lemongrass sections. Add 1.2 cups of water to the outer pot of the rice cooker and press the cook button. Slice and Serve: After cooking, let it steam for 15 minutes. Remove the chicken thigh fillet, slice it, mix the rice well, serve it in bowls, and then top with the chicken.

No need to chase the garbage truck, you can dump trash and recycling at any time. No need to remember if today is recycling day. This is a recent realization after moving out with my boyfriend who is in the military. He doesn't come home every day, and I work the night shift. The garbage truck comes at 5 AM, and I'm still sleeping 🫠 It's like people with normal schedules having to wake up at 5 AM to take out the trash 😂