New Episode For My Lupus

My new chapter of life living with lupus begin here.  I was discharged from hospital on 3 June 2014 for SLE Glomerulonephristis Syndrome, Class IV. It just comes unexpectedly and without much choice, I have to take whatever possible advise from Doctor to safeguard my kidney.

 

My rheumatologist referred me to see a kidney doctor as there was sign of protein and blood in my urine. My first visit with the Kidney doctor, he advised me to carry out a kidney biopsy to determine the extend of the inflammation in the kidney. I decided to get the biopsy done on the following week. So I went to the hospital on 29th May 2014, thinking that it just a simple outpatient procedure and I will be discharged on the next day. Doctor rang me up on the day when I was discharged from hospital. The test result showed that my lupus were very active. They need to put a quick stop to prevent further inflammation caused to my kidney. I was re-admitted on 31st May to start with chemotherapy  (Infuse with cyclophosphamide which is the immune suppression medication) followed by methylprednisolone on three consecutive days.

By hearing the side effect such as nausea, vomiting, hair loss, infertility, urination bleeding etc, resulting from the medication.  Its really make feel nervous and demoralise. Even since living with lupus (for 8 years), I am always haunted by hair loss problem. My hair is getting thinner and lesser each days even though I have tried many hair supplement to savage the situation but with no avail . I wouldn't know how to face myself when the side effect kick in? Definitely, I will be demoralise! My lovely hubby keeps assuring me things will be alright and he will stand by me throughout this bumpy times.

 

I have never expect Lupus to attack my kidney even though I knew Lupus is a disease that can attack any part of your body organ. At some point when there were signs of flares, my rheumatologists will at most add on the dosage of prednisolone to keep the activity down. It seem to me that all these years it was quite under control.

Except for last year, in 4th April 2013, I was once admitted to hospital for Pseudomonas chest infection with acute bronchitis and sinusitis. Probably because of SLE that have make me prompt to bacteria infection. For that past few months, I encountered a rough and tough rollercoaster ride. I thought things will turn out better after my recovery.

Well, I have never expected this coming one did a great impact on me. After going through the 1st chemo session, I feel extremely tiring, fatigue and with lethargic joints. My back aches at times and my knee seem to break into two parts and have no strength upholding my legs. I even have to rest on bed for a while to rejuvenate my energy to keep up with my daily activity. I am expecting more side effects to occur within the next few weeks. Not knowing how bad is it, I know that it will make me feel lousy and terrible!  

In fact, this June holiday, we had planned an overseas trip to Beijing with my parents, siblings, niece and nephews. It was my Dad's dream (who is 80 years old) to be able to visit Greatwall of China in his life. We wanted to fulfil his wish and decided to organise a family trip to Beijing. Well, the negative news is doctor advised me not to travel overseas due to my low immunity. I am pretty disappointed but still holding out hope for travelling with my family in this June vacation. Hopefully miracles do happen and I could obtain green light from Doctor to allow me to travel.

At this point of time, my worrisome will not make any difference, so just let it be and takes one step at a times. Live as per normal and hope for the best.

I am looking forward for a positive outcome as I knew that my two lovely boys need my accompany. I wanted to give them a complete family life till they grown up and I will try my best to overcome whatever obstacles occurring to me.

Never underestimate this little friend, Lupus! Listen to your body!






 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

My Cooking Journal 25 - Stir Fry Salt And Pepper Prawns

As a Prawn lover, I enjoy the firm texture and natural sweetness of this ocean creature. It makes me mouth watering and tempting when served in any style. Prawns are well known for its high cholesterol contents. You need to watch your diet and avoid eating too much deep fried prawn as deep frying foods contain higher cholesterol levels (due to saturated fat). It should be alright if you consume in moderation and have them in steam or grill style for health benefit effects. Here is some basic nutrition that prawns can provide for our body. 

Prawns are low in saturated fat and calories and with good source of protein and omega-3 fatty acids.  It contains vitamin B3 and B12 and good source of minerals such as iodine, potassium, phosphorous, selenium, iron, sodium, calcium and magnesium.

Its complete supply of protein will assist in maintaining healthy skin, hair and nails. By eating a portion of prawns will provide 50% of the daily protein needed in our body. Prawns rich in Vitamin B3, B12 and iron (copper) aid the production of red blood cells in our body and prevent anemia and symptoms of weakness and fatigue.  It also helps to maintain a healthy thyroid through its supply of copper.

Minerals like phosphorous, calcium and magnesium in prawns will work together to give us stronger bones and teeth and a relaxing nerves and muscles too.

Prawns provide significant amount of Omega-3 fatty acids benefits our mental health and reduce risk in depression as well as stroke and heart disease.  It also contains selenium (antioxidant) that will help to fight against certain form of cancer and ease the symptom of arthritis by reducing the inflammation in the body. 

Buy and Store:

You can purchase prawn from local supermarkets or wet markets. When selecting prawn, choose those with shinny and firm shells. Just ensure that the shells are not broken, not in slippery texture and not with loose or missing heads. The eye should look shiny, intact and not distorted . If there's any sign of discolouration and odour smell, it is likely to turn bad soon.

It is best to cook after purchase or within three days of purchase. Refrigerated it in the freezer compartment  for up to 5-7 days can still be good. You can used back the orignal packaging or transfer it to a plastic container prior storing it in the freezer compartment.

Ingredients:

1. 10 Medium Prawns
2. 2-3 stalk Spring Onions - Wash & Cut into 2 inch length
3. 2-3 stems Curry Leave  - Wash, remove leave from stem and cut the stem into 2 inch length
4. 4-5 slice Ginger
5. 1 clove Garlic - skin peel and mince
6. 1 Red Chiller - Wash, Deseed, Cut into thin slice (3 to 4 Chilli Padi is prefer)
7. 2 tablespoon Corn Flour
8. 1/2 teaspoon Ground White/Black Pepper - crushed
9. 1/2 teaspoon Sea Salt
10. 3 tablespoon Olive Oil
11. 2 tablespoon Martell (Hard Liquor)

My Cooking Journal 24 - Stir Fry Broccoli and Cauliflower with Fish Cake

Broccoli belongs to the cruciferous family of vegetables which includes relatives such as cabbage, cauliflower, turnips, bok choy etc. With its high nutrition properties, it is recommended to consume regularly. 

This vegetable is low in calories and packed with Vitamin such as C (high level), A (high level), B1 (Thiamin), B2 (Riboflavin), B3 (Niacin), B5 (Pantothenic acid), B6, B9 (Folate). Its also contain minerals such as calcium, iron, magnesium, phosphorous, dietary fibre, potassium and zinc.

Vitamin C helps the body to absorb iron, eases symptoms of common cold, boost immune system and repair body tissue. And with the presence of sulphur and amino acids in Broccoli, it has become a good detoxifier that will help to purify our blood, remove free radicals and toxins from your body, combat problems such as skin disease, rashes, arthritis, rheumatism etc.

Vitamin A (mostly beta-carotene) helps to maintain good eyesight and prevent cataracts. It also helps to balance the Vitamin D metabolism in our body and boost our immunity with the assistance of others vitamins and minerals such as copper, zinc, phosphorous etc.

With the presence of Vitamin C, B and A, it helps us to maintain healthy skin and hair and revives our skin tissues. Folate (B9) is good for woman in sustaining growth of normal tissue, prevent birth defects. Broccoli being rich in Calcium assists us to build strong bone and teeth and prevent osteoporosis.

It is definitely a great food for weight watcher as it is low in calories and high in fiber. It helps to prevent constipation problems and maintain good digestive system. Beside this, its rich in fiber, beta-carotene, omega-3 fatty acids along with chromium (mineral) help to regulate blood pressure and reduce blood cholesterol levels, this in turn will help us to maintain a healthy heart.

Last but not least, one impressive characteristic of Broccoli is it helps to fight against cancer. It contains phytochemicals (anit-carcinogens) which includes indoles and isothiocynates also called suolforaphase that helps to promotes good enzymes to fight against cancer like breast cancer, lung cancer, prostate cancer etc.  

Buy, Storage and Preparation:

You can purchase broccoli from local supermarkets or wet markets. Before purchase, choose those that are firm, greenish or purple-green in colour and compacts with florets. Make sure the broccoli is unwilted, no yellow/brown spots on stalks/forets and no yellow flowering as this is a sign of maturity.

It is best to cook after purchase or within three days of purchase. Refrigerated it for up to 5-7 days can still be good. To maintain it freshness, wrap in paper towels or newspaper, then place it in a plastic bag and refrigerate it. 

If happens that you decided not to cook it after washing and trimming of the broccoli, just store them in a air-tight container and keep it in refrigerator for up to 3 days.  It can still maintain it freshness.

Preparation (Broccoli or Cauliflower):

Cut the flowerets into quarters or halves to achieve even size for ease of stir frying. Peel the stem and slice stems diagonally to 1/2 inch length . Wash thoroughly in water and drain.

Ingredients:

1. 100g Broccoli - Refer above for preparation
2. 100g Cauliflower - Refer above for preparation (same method as broccoli)
3. 50g Red Capsicium - Optional (I used up my remaining portion)
4. 1 piece Fish Cake - Cut into thin slice
5. 3 slices Ginger
6. 1 clove Garlic - skin peel and mince
7. 1 tablespoon Oyster Sauce - mixed with 1 tablespoon water
8. 1 teaspoon Corn Flour - for sauce thickening
9. 1 tablespoon Olive Oil
10. Pinch of Pepper, Sea Salt and Sugar
11. 1/4 cup Water

 

My Cooking Journal 23 - Spinach Soup with Meat Ball and Silver Fish

One afternoon, I was at an eating house along Joo Chiat Road enjoying their famous delicacy that is the curry fish head with two others dishes to accomplish a satisfying lunch. One of the side dish that we ordered was this spinach soup with silver fish. I really fell in love with this spinach soup because of its refreshing and flavourful taste. It is a simple soup comprises of spinach, silver fish, mince pork and some shallots to enhance the flavour of the soup. I think it would be easy to cook and decided to copy their version using my own cooking instinct.

 

Well, the result was satisfying and I started to cook this soup for my family occasionally. It is a simple, hearty and nutritious soup embrace with high volume of calcium as I used ingredients like ikan bilis, spinach and silver fish which contain significant amount of calcium for our body. You may refer to My Cooking Journal 9 to find out more on the benefits of spinach and I hope you will enjoy this soup as much as I do.   

My Ingredients:

1.      1 pack (200g) Spinach – Wash and trim (Refer to my Cooking Journal 9 for preparing spinach)

2.      200g Ikan Bilis - (Stock) Wash and rinse

3.      100g to 200g minced pork – Rinse, marinate and roll into balls

4.      50g – Dry Silver fish - Rinse

5.      3 slices Ginger

6.      2 - 3 cloves Garlic – Deskin and cut into slice

7.      3 cloves shallot – Deskin and cut into slice

8.      1 teaspoon sesame oil – for marinate

9.      1 teaspoon fish sauce  - for marinate

10.  Pinch of corn flour – for marinate

11.  pinch of pepper, salt and sugar – for marinate and to taste 

12.  1 tablespoon olive oil

13.  1.6 litre Water (enough to serve 2-3 person)

14.  Fried shallot and diced spring onions (for garnish)

My Cooking Journal 22 - Herbal Chicken Slow Cook Soup

Oh my God! My "part-time lover" (laptop) really give me lots of problem lately, kind of frustrating coz I have difficulty browsing internet and my lover just “hang” himself whenever he likes it.  

Oh no! I gonna need some Chicken herbals soup to strengthen and tonify my brain and body. To me, its kind of painful and irritable when comes to tackle computer problem. My hubby had helped me to reformat the entire system but problems still occur inevitably.

Talking about Chinese Chicken herbals soup, it is one of the best soups that will help those with weak body constitution to strengthen and tonify their body system. Of course it must be used with right proportion of herbs and ingredients. Otherwise, overdosing or under dosing of the herbs will not benefit your health and the former will cause harm to you. It is also crucial on the type of pots that you use to brew the soup. Claypots or ceramic pots are best for brewing soups. Stainless steel pot can be used but not on metal or aluminium pots. Some herbs might react with the metal pot therefore; reduce the effectiveness of the herbs and your effort will be wasted.

My Ingredients:

The dry ingredients that I used can be easily obtained from any Chinese Medical hall and some common one like red dates, dry mushroom, wolfberries can be easily purchased at any supermarket.  Here are some basic introductions of the ingredients/herbs that are used for my Chicken Soup:

Chicken meats are rich in proteins, fats, Vitamin A, B, C and D. However, it is important to remove any excess skin before cooking to reduce the fats and cholesterol contents will give you a clear and less oily soup base. It is preferably to use kampong chicken as it is less fatty and using whole chicken will also retain its rich flavour and moisture at tip top quality.

Dry Scallops (乾瑤柱):  contains vitamin B12, Magnesium, Selenium, Protein, Fat, Calories. It is often use to add flavour and sweetness to the soup and is good for improving your immunity.   

Dry Chinese Mushrooms (Shiitake): High in protein, low in fat, Vitamin B2, help to treat cold, flu, stimulate immune system, fight against infection and suppress cancer cells spreading. It is also good for adding flavour to your soup. 

Dry Huai Shan (淮山) also known as Chinese Wild Yam or Shan Yao (山药):  Has neutral property. It helps to nourish the spleen and stomach and strengthen the kidneys and lung. It has the ability to lower blood sugar and cholesterol levels, promote fluid secretion and clear urine protein, stops diarrhea, cure cough and reduce phlegm and thirst and can be used to strengthen those with weak body constitution.

Dry Yu Zhu (玉竹): With cooling effect that helps to tonify yin, boost internal fluids level, balance heatiness, contains Vitamin A which is good for skin as it helps to moisten skin dryness, ability to nourish your dry lung and strengthen your stomach, relieve dry cough, dry throat and thirst. But people who have loose stools, spleen deficiency, stomach deficiency, phlegm stagnation is not suitable and is best to consult your physician before consume.

American Ginseng (西洋参) : It tastes bitter and has cooling effect that is capable to promote production of body fluids, reduce heat in the body, moisten the lung and boost the body’s collagen levels. It also can reduce dry and thirsty mouth and throat, boost energy (reduce fatigue) and boost immune system, relieve menopause symptom for woman, regulates blood sugar level and effective for treating diabetes, calm the brain, boost the heart. It helps to harmonize your entire body system and maintain healthy function of spleen, stomach, heart, brain and nervous system. Avoid taking carrot, radish and tea if you are taking American Ginseng. This will reduce the effectiveness of the herb.

Chinese Almonds (杏仁) : They are two types often known as Southern (南杏) and Northern (北杏) Chinese almonds.  The former is larger in size and sweeter whereas the latter is more aromatic and bitter.  Northern is more beneficial than southern and is often used in soup to smooth inflammation in lungs, treat cough, calm wheezing, moisten intestines and unblocks bowels. It is effective for clearing the airways in lung and smooth breathing.  

Red dates (红枣) : It is rich in Vitamin A, B2, C and E, minerals such as phosphorus, calcium and iron. It helps to reinforce the blood-building function of heart, strengthen body immune system and is often use as a sweetener in the soup.

Wolfberries (枸杞子) : It contains essential amino acids, vitamin C and B2, iron, potassium, zinc, selenium, phosphorous, calcium and germanium and also with small amount of vitamin E, dietary fiber and proteins. Is good for curing giddiness, cough, thirst and reduce heat in the body. It can tonify your kidney and liver, nourish your lung and improve vision. With the sweet taste, it is often use as a sweetener in the soup.

Ingredients:

1. 1 Kampong Chicken (whole)
2. 4 pieces Medium Dry Scallop
3. 3 pieces Dry Mushroom
4. 4 slices Dry Huai Shan
5. 20g Dry Yu Zhu
6. 2 slices Ginger
7. 2 tablespoon American Ginseng
8. 1 tablespoon Wolfberries
9. 6 pieces Red Dates
10. 1.6 litres of water

Hong Guo (红锅) @ Nex Mall

I was hungry and desperately looking for a place to settle my dinner at Nex mall. Most of the eatery in Nex mall seem crowded and worst, some with queue. We happened to pass by this Chinese restaurant in oriental style with red and white decorations. It appeared to be less crowded and a female waitress approached us politely to see if we want to dine in Hong Guo (红锅). So, we decided to try out.

I have not heard of this restaurant and no idea what their specialty was. Then I saw the white wall and menu written with a story of "Cross bridge vermicelli" (过桥米线 ).  The legend of this noodle was originated from Yunnan.

This "Cross bridge vermicelli" comes with an old history about a devoted wife preparing daily meal for her husband, a scholar who always forget his meal when he study hard. One day she accidentally discovered that the top layer of oil from the chicken soup could prolong the soup warmness. She soon adopted this method and improvises a combo-style meal with other ingredients such as vermicelli, vegetables and meat added into the soup. It then becomes very popular in Yunnan and others began to name the dish as “Cross bridge vermicelli” because of her devotion crossing the bridge daily to deliver this heart warming dish for her husband.  

I decided to order their specialty – Zhuang Yuan Mi Xian (状元过桥米线) and share with my kids. The dish is served in a tray contains 15 different kinds of ingredients dished in a sauce plate and with a bowl of hot soup and vermicelli served seperately. The waitress will provide assistant to pour in the ingredients starting from egg and raw and lastly, vermicelli. You can also DIY yourself if you do not requires any assistant. To my surprise, the soup was good and appetizing. 


There's something I need to highlight. You must add pepper in the soup, it really makes a great difference in taste. I choose to opt out pepper in the soup at my 2nd time dining because my kids complaint about the spicy taste when we 1st tried out in the restaurant. Well, the taste of the soup turned out to be alittle bland which is not as tasty as I have had before.



Cross Bridge Vermicelli



Vermicelli waiting to swim in the soup!

  

Ingredients all queue up for a good shower with the soup....yee pee!





All ingredients dive into the great soupy ocean waiting for me to enjoy... the soup was indeed tasty.



As for my hubby, he choose to try the spicy beef noodles which is quite satisfying. We also order two side dishes which are “Sichuan Saliver chicken” (口水鸡) and the crispy silver fish (椒盐银针鱼) . The Sichuan Saliver Chicken is a cold dish. The chicken is tender and coated with sichuan style chilli paste and bean sauce. The latter is the deep fried silver fish wrapped up with a layer of golden flour coating. It is also a spicy dish but I requested them not to sprinkler chilli power on it (For the sake of my kids). Both side dishes are indeed delicious and my kids enjoy the silver fish very much!


If you are a 1st timer tasting the Cross Bridge Vermicelli, you might find it quite cute and interesting in term of the food presentation. The food that Hong Guo's served is delicious and not too expensive, say about $8.00+ for noodles and $6.00-$7.00+ for one side dish. In overall, the sevice is good, fast and the staff is responsive and polite. It is worth giving a try! 

Yummy Beef Nooldes

Non Spicy Crispy Silver Fish

Address: 23 Serangoon Central #B1-75 S(556083)

Operating Hours: 11am - 9.30pm



My Cooking Journal 21 - Chinese Style Stir Fry Asparagus With Fresh Squid

Thinking of what kind of well-balanced nutritional veggies to prepare for your kids? Try cooking asparagus which is really a wise choice for all ages and great benefits to weight watchers as asparagus is low in sodium, calories and no cholesterol or fat.

Asparagus is well loaded with fiber, folate, vitamin A, B6, C, K, thiamin and minerals such as phosphorous, selenium, potassium, iron, copper, calcium, manganese and magnesium. This herbaceous plant is also well rich in glutathione that act as a body detoxifyier, super antioxident and immune systems booster.

In all,  the antioxidents present in asparagus helps protect our body from growth of cancerous cells. The vitamins and minerals contents will help to regulate blood sugar level, lower blood pressure, prevent kidney stones and urinary tract infections, enhance growth of immune cells and red blood cells, strengthen capillary walls, neutralize free radicals, reduce aging process and helps to maintain healthy skins and bones.

It is a leading Folic Acid's supplier among any others vegetables (provide 60% of the recommended daily allowance). As Folic acid is well known for helping your body to produce and maintain new blood cells, preventing cause of cancer and helps our brain to fight against cognitive decline. It is specially important for pregant woman in preventing of neural tube defects.

Buy, Selection and Storage:

Asparagus can be thick or thin and comes in three colours: white, green and purple. Usually green is commonly found in local supermarkets or wet markets. For stir fry purpose, I prefer to choose thick asparagus. Choose those that is straight, firm, uniformly sized spears with closed tips and not dried up. It is best to use it within two or three days of purchase. Otherwise you can wrap it up in paper towels or newspaper and stored in refrigerator for up to 5 days.

If you have wash and cut into pieces and decided not to cook instantly, just pat try and store them in a air-tight container and use within 2  or 3 days for best quality. Storing in the air tight container can still maintain it freshness.

Preparation:

Cut off the tough end of the stem and discard. Wash thoroughly, then use a vegetable peeler to deskin the asparagus stem all the way through the lower part. Do not deskin the top part with "leaves". Cut stalks diagonally of about 2 inches length.   

Ingredients:

1. 3 to 4 stalks Asparagus - See above for preparation
2. 1 piece Squid - Wash, remove membrane, vein, eyes and cut into rectangle slices with diagonal pattern on surface. (refer my cooking journal 4 - method no. 1 if you want to find out how to process the squid) 
3. 1 tablespoon olive oil
4. 3 cloves garlic - skin peel and sliced
5. 3 slices of ginger
6. 1 teaspoon sesame oil - for marinate of squid
7. 1 teaspoon fish sauce - for marinate of squid
8. 1 tablespoon oyster sauce
9. 1 teaspoon of corn flour - for marinate of squid and sauce thickening
10. pinch of pepper, salt and sugar - to taste 
11. 2 tablespoon water