Follow Me Monday.#5 and Monday Blog Hop.

We got back from Laos , arrived home right now. I still have time to blog hop "Follow Me Monday" This week hope will have more friends to link up, blog, twitter, or Facebook.

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Another Great Monday Blog Hop :-)











Questions: 

1. What is your favorite kind of potato chip?I not eat potato chip.
2. Do you make your bed everyday?No :-)
3. How often do you go to the hair salon?Seem long time since I live in countryside.
4. What do you dip your French fries in?ketchup
5 Do you shop with coupons?No.
Question of the Week: Do you return your cart to the corral at the grocery store?
Yes, I do.

Some more photos from garden.

We are on vacation in  Laos, hotel have internet so I can blog, my husband he working on his reading stuffs, Lebau (my baby) she watching Winnie the Pooh.  Tomorrow morning we will go to morning market, I would like to shop. I upload pictures (photos) from my garden. I study about take photos I love it. please give me comment!

PS. We're sharing our Quality Time.

Follow Me Monday.#4 and Monday Blog Hop.

Hi all visitors, hope you enjoy my blog and "FOLLOW ME MONDAY" please visit me often :-)

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Questions:

1. What is your favorite kind of doughnut?
I don't like doughnut.
2. How often do you pray?
twice a week.
3. What is your favorite kind of music?
pop
4. What do you order when you eat Chinese food?
noodle
5. Would you rather snowboard in the winter or swim in the summer?
no idea.

PS. We're sharing our Quality Time.

Baked New Zealand Mussels in Butter and Garlic Sauce

Baked New Zealand Mussels in Butter and Garlic Sauce

Ingredients

• Pepper & Garlic Seasoning Mix 1 tablespoon + 1 teaspoon
• New Zealand mussels with shells on 1 kg. (35 oz)
• Unsalted butter ½ cup
• Finely chopped parsley ¼ cup

Preparation

This is a recipe which is popular the world over. This is one meal that you will always enjoy.

1. Clean the mussels and buff the shells clean.
2. Bring water to the boil and cook mussels. Remove and leave to dry.
3. Mix butter with Pepper & Garlic Seasoning Mix and parsley. Baste mixture all over the mussels. 
4. Bake mussels at high heat for about 3 minutes until brown. Serve hot with garlic bread.(serves 5-6 persons)

Tips

• Do not boil mussels for too long as it will make the meat contract and become tough. 
• Once mussels are cooked, use a knife to slash the abductor for the convenience of diners. 

PS. We're sharing our Quality Time.

Friday Follow New Friends # 6 and Blog hop Friday.

Friday Follow New Friends- Make more friends here.
This Friday you can link up your blog, twitter and also facebook. be sure to leave comment for friend who you follow so they can follow you back. Hope you have more friends here.

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Your will have more follower if join more blog hop, here some blog hop;

PS. We're sharing our Quality Time.

Chicken Chilli and Ginger Stir-Fry

Chicken Chilli and Ginger Stir-Fry

Ingredients

• Thai Stir-Fry Curry Paste 1 packet
• Chicken 200 g (7 oz)
• Vegetable oil 3 tablespoons
• Water 2 tablespoons
• Yard long bean 100 g (3.5 oz)

Preparation

There is nothing so appetizing as the magnificent aroma of Chicken being cooked in a combination of chilli and ginger. This simple dish is just absolutely delicious at anytime of day or night.

1. Heat oil in skillet and stir the Thai Stir-Fry Curry Paste until aromatic.
2. Add small chunks of chicken and stir with the curry paste until cooked. 
3. Add water, chopped yard long beans and continue to stir until cooked. 
4. Remove and serve hot with rice. (serves 3-4 persons)

Tips

• Vegetables like broccoli and carrot can be used as desired for greater variety. 
• If you prefer to have yard long bean that is crispy, boil it then soak in cold water. When actually cooking the dish, bring the yard long bean in just to stir with the curry paste for a moment. 
• Add chopped kaffir lime leaves before removing from stove for richer aroma. 

PS. We're sharing our Quality Time.

Salmon Laab or Namtok Fettuccine

Salmon Laab or Namtok Fettuccine

Ingredients

1. Laab-Namtok Seasoning Mix 1 packet
2. Salmon, chopped into chunks 150 g (5.25 oz)
3. Vegetable oil
4. Olive oil 3 tablespoons
5. Finely chopped garlic 10 g (0.35 oz)
6. Cooked fettuccine 200 g (7 oz)
7. Oyster sauce 1 tablespoon
8. Red onion, finely chopped along the length 30 g (1 oz)
9. Stink weed, chopped into pieces 10 g (3.5 oz)
10. Finely chopped kaffir lime leaves for sprinkling
11. Fried, dried chilli and fried kaffir lime leaves for garnish

Preparation

The legendary taste of Laab was taken to Bangkok by the people of E-san in the Northeast of Thailand. 
The blend of ethnic herbs and lime juice makes this dish truly tantalising and refreshing.

1. Dredge salmon in half a packet of Laab-Namtok Seasoning Mix. Marinate in refrigerator for 10 minutes.
2. Add a little oil into the pan. Bring to heat. Fry salmon until it turns yellow. Remove and let rest.
3. Add olive oil into pan. Fry garlic at medium heat until aromatic. Add cooked fettuccine and remaining quantity of Laab-Namtok Seasoning Mix, then stir. Flavour with oyster sauce. Add red onion and stink weed, stir again and transfer to plates. Place salmon on the side. Sprinkle with kaffir lime leaves, fried dried chilli and fried kaffir lime leaves, then serve.  (serves 3-4 persons)

Tips

• Semi-fresh fettuccine is recommended. It gives that pleasant yellow shade and is more capable of absorbing the sauce than dried fettuccine products.
• Squeeze lime juice into the dish for extra flavour.

PS. We're sharing our Quality Time.

After 3 days with vitamin and hormone , bog hop Thursday.

After 3 days with vitamin and hormone.

I 'm happy I feel better, I got vitamins and minerals from doctor it help a lot. Thank you all friends that best wish to me and my family.

PS. We're sharing our Quality Time.