You’re in luck because my trusted hair salon (and sponsor), Essensuals Bugis, is celebrating their 3rd anniversary this May and they are giving away $8000 worth of prizes and goodie bags to anyone who drops by for a hair appointment. Every $80 spent entitles you to one raffle entry and promo starts from May 1 to May 31 2013.
These are the prizes that are up for grabs:
1st prize: 2D1N star @ Marina Bay Sands
2nd Prize: 1 Apple iPad Mini
3rd Prize: 1 Canon camera
Make sure to leave your entry ticket in the drop box at the salon. Winners will be selected on June 2nd, 4pm @ Essensuals Bugis. I plan to be in Singapore during that time so hopefully I’ll see you there for the grand draw. Good luck!
PS: Looking for hair inspiration? Follow @essensualsbugis on Instagram 🙂
The first quarter of the year has gone by and now it’s April already! How time flies. Around this time last year, I had just finished filming my first movie ‘The Borneo Incident’. After a long anticipated wait, the film finally made its first premier last Thursday at the ASEAN International Festival in Kuching (Sarawak). I wasn’t able to make it there, nor have I seen the movie myself, but according to Henry Golding, a big crowd attended the event. I hope they all enjoyed a good thriller 😉
Earlier this year, I was in the Philippines to celebrate Christmas with Charlie’s family in Manila and then New Year’s Eve in Boracay with a bunch of our friends. Then it was back to work, as Brendan Gan and I shot a few more episodes of FourFourTwo Performance. Catch it every Saturday at 3pm on Astro Supersport (channel 811).
February came and there was a long holiday for Chinese New Year so Charlie and I decided to visit Hong Kong to spend time with his dad and two little brothers.
This is a question I often ask myself because I always get carried away when it comes to grocery shopping. I like to stock up on frozen meats (usually go for chicken breast/fillet/drumsticks, salmon, red snapper, dory fish, tilapia) so it makes it easier to prepare meals anytime.
While it’s convenient to prepare your meals ahead of time and have it ready to-go in your snack box, it’s also nice to cook a fresh meal ready-made hot, not microwaved. Hence, I keep a freezer stocked with frozen meats more than cooked food.
A whole chicken is good for up to a year, but pieces—legs, wings, thighs—should be used within 6 to 9 months. For cooked chicken leftovers: 4 to 6 months.
Fatty fish like salmon can be frozen for 2 to 3 months, while lean fish like cod or flounder will last up to 6. Cooked leftovers: 3 months.
Ground meat (beef, lamb, pork) keeps for two or three months; roasts, steaks, and chops can be kept frozen for at least half a year. Leftovers: 2 to 3 months.
Fruits and vegetables can be frozen 8 months to a year and still taste fine.
By the way, a food’s quality will decline faster if you don’t keep your freezer at zero degrees—cold enough to freeze ice cream rock solid. (Speaking of ice cream, it keeps for up to two months.) An appliance thermometer will help you monitor the temperature.
Freezing won’t kill bacteria, so use caution when it’s time to cook. Thawing foods in the refrigerator is wise because the temperature stays below 40 degrees, the point at which bacterial growth can really take off. Poultry and beef generally require a full day to thaw in the fridge; larger items, such as a frozen turkey, require one day for every five pounds, on average.
Mixed dishes containing meat may require slightly less than a day. (Vegetables can usually go directly from freezer to stovetop.) For the best flavor, most foods should be cooked immediately once thawed. Heat leftovers to an internal temperature of 165 degrees to ensure that you kill all bacteria; stews and soups should be brought to a boil.