So looking forward to the coming trip home to New Zealand. I can’t wait to see how lil Bri is going to get along with the cousins. We’re also a bit apprehensive about the long hour flight with Bri – hope she copes well.

My last posting before going away to New Zealand.  Sort of proud of myself getting things ready just in time including and most importantly the souvenir department. Just did the final errands for souvenirs two days ago. Phew! I silently praying that this trip would be an easy one. I know hubby is a little bit concern about the fact that Bri is getting older and wouldn’t want to be strapped to a chair or quietly sleep in her baby cot for the entire flight. Flying out of NZ ten months ago was a lot easier as she was only 2 months old. She slept most of the way.

I just realized the little one is teething again. It seems like the two canine teeth (I think they’re called cuspid) in her lower jaw. Definitely two white buds coming out of her gum. The similar pair in her upper jaw are on their way as well, but less visible.
Well then that explains her fussiness to certain food. Although hard, crusty or gummy finger food she would still eat. Her daily menu still consist of yoghurt, oranges & avocado, rice porridge mixed with carrots, spinach, pumpkin and either beef or chicken, cheese omelette or grilled cheese sandwich and miso soup. I’ve gotta find a way so that she would eat a less porridgy meal.

Oh, I’ve been pondering about setting up a website where moms (and dads of course) can put up their pre-loved baby/toddler items for sale. The items should still be in good condition. You know, those pair of shoes that we bought when there was a huge sale in Mothercare but only ended up in the corner because the baby’s feet seem to grow one size bigger in a week. Or maybe the walker or baby stroller that we no longer use, piles of toys just sitting in the corner of the room collecting dust…. Anything that you might want to get rid of or anything that other parents might be interested in.

The trial run website for this can be found in my subdomain
http://momscloset.hopscotchbaby.com
It’s still a trial run as I’m still doing a lot of construction work on the site and refining the concept. So any ideas mommies? Any feedback is welcome. In the meantime, if you’re interested to display your “gently used” items, please send me the details/specification, price, location and photo of the item (width: 500 pix and length: 242 pix) to my email address dhita.beechey (at) gmail (dot) com.

Getting ready for the trip as I may not have any asian food for a week, I made my way into the kitchen yesterday and made this beautiful exotic dish. I just love bittergourd. I know, it’s a bit sick. Some people, like hubby, just hates bittergourd with a passion. Had to replace some of them with zucchini so he would eat as well.

Quite glad with the result of the photo. It’s the first time I’m using the studio lighting at home + the light tent.
Allright everyone, see you in a week! Have a great weekend!

STUFFED BITTERGOURD in CURRY

1.) prepare 2 pcs of large bittergourd
2.) choose the ones with a yellowish tint on the skin (more ripe means less bitter)
3.) cut into 3/4 parts, decored & discard seeds
4.) soak in salted water for 2 hours
5.) ready for the next steps

Ingredients for stuffing:
* 3 pcs shallots
* 2 cloves garlic
* 2 cm galangal
* 1 cm kaempferia galangal (kencur)
* 5 pcs kaffir lime leave, thinly sliced
* salt, pepper, sugar to taste
# processed ingredients into a paste and then mix in a bowl with

* 1 cup baby anchovy (teri medan) half fried
* 1 cup dessicated coconut
* 2 egg white, whisked
# Place stuffing inside the prepared bittergourd

Ingredients for Curry Gravy:
* 5 pcs shallots/onions
* 3 cloves of garlic
* 2 cm turmeric
* 2 stalks of lemongrass, bruised
* 6 pcs kaffir lime leaves
* pinch of tamarind
* 1 cup of coconut milk
* salt, pepper, sugar to taste


1.) Processed ingredients into a paste
2.) Stir fry in 2 tbs oil until fragrant, add coconut milk
3.) Add kaffir lime leaves, lemongrass & tamarind
4.) Place stuffed bittergourd upright, place the lid on, low heat
5.) Cook until bittergourd is tender & curry gravy thickens
6.) Add a few whole red chilis if you like spicy
7.) Ready to serve over a steaming jasmine rice with sambel terasi