Saturday, August 30, 2014

Cooking Lab - Wafu-style Pizza with Red Wine Ox Tongue and Asian Greens

This pizza idea was birthed after we got bored with the typical pizza choices. 

I follow my creativity and come up with this delicious Asian pizza combination - topped with red-wine beef slices, roasted pumpkin, broccoli, Asian herbs and roasted peanuts. 

This is an inventive quick and tasty pizza that is perfect for a Friday night in.

(c) GMV - Got My Vote!


- 1/2 lavosh pizza base 
- 300g thin beef slices 
- 300g pumpkin 
- 200g broccoli 
- 50g fresh coriander 
- 50g fresh scallions 
- 50g salted seaweed flakes 
- 150ml red wine 
- 50g salted peanut 
- 2 tablespoon sweet mustard 
- 2 tablespoon BBQ sauce 
- Salt and pepper 


1. Marinate the beef tongues in red wine for at least 30 minutes prior.

2. Season with Worcestershire sauce, salt and pepper.

3. Preheat the oven to 150C.

4. Spray ample amount of olive oil on the pumpkin.

5. Roast the pumpkin for 30 minutes or until tender soft.

6. Boil the broccoli florets in salted water.

7. Drain and set aside to cool.

8. Heat some oil in pan and lightly grill the beef slices to rare. Remove.

9. Liberally spread BBQ sauce on the pizza base.

10. Drizzle lightly with extra virgin olive oil on top.

11. Line the thinly beef tongues on top.

12.Season with the German sweet Bavarian mustard sauce.

13. Layer with the boiled broccoli, roasted pumpkins on top.

14. Scatter a handful of diced tomato all over.

15. Slide the pizza into the preheated oven and bake until the dough has browned on the edges.

16. Remove from oven and garnish with fresh coriander and scallions.

17. Finally add a handful of seaweed flakes top and garnish with crushed peanuts.

18. Serve immediately.

Crispy red wine beef pizza filled with Asian greens. It is finger-licking delicious. 

Cooking Lab - Mediterranean Antipasto Pizza

Friday, August 29, 2014

Cooking Lab - Trio Mushroom Pizza with Sugar Snap Pea

The assorted earthy exotic mushrooms, the intoxicating flavor of truffle red wine pesto, mixed melty cheese and tender sugar snap peas all piled on crispy crust… 

This is a wondrous vegetarian pizza and the combination is so memorable you would not forget. 

(c) GMV - Got My Vote!

It is wholesome and a great re-invention on the classic 

It’s the best rainy day comfort food. 


- 1/2 lavash Turkish pide 
- 4 tablespoon truffle mushroom pesto pate 
- 150g button mushroom 
- 100g fresh shiitake mushroom 
- 50g fresh enoki mushroom 
- 100g fresh sugar snap pea 
- 1 king oyster mushroom (which I forgot to use!!!) 
- 2 tablespoon mixed cheese 
- 2 tablespoon shaved parmesan cheese 
- 1 tablespoon extra virgin olive oil 
- Salt and black pepper 


1. Preheat the oven to 180C.

2. Place the lavash bread on a baking sheet.

3. Spread the truffle mushroom pate pesto on the base.

4. Drizzle lightly with olive oil.

5. Place the button mushroom slices as the first layer.

6. Follow by fresh shiitake mushroom slices.
7. Top with a handful of mix-cheese and send it into the oven.

8. Bake until the cheese is golden and bubbly.

9. Once the cheese has melted, scatter the enoki mushroom on top.

10. Continue baking for another 5 minutes or when the edges turn crispy.

11. Evenly place the sugar snap pea slices on the pizza.

12. Let it stand 5 minutes before serving.

13. Remove it to cutting board, and season with truffle salt and black pepper.

14. Garnish with shaved Parmesan cheese.

15. Cut the pizza into 8 slices. Serve immediately~

A little bit of truffle scent from the pesto adds a touch of decadence. 
Enjoy this incredible trio mushroom pizza with sweet sugar snap pea. 

Wednesday, August 27, 2014

Event - Pandora Roadshow @ Sydney CBD

Event: Pandora Roadshow VIP Event
Location: Sofitel Hotel Sydney
Date: 27 August 2014
Time: 6:15pm - 9:00pm

Charms Addicts's most anticipate event. Introducing 2014-15 Mystic Fairytale Collections. Stunning models showcasing the newest collections. Wines & canapés just heighten the excitement. Sparkle charms are girls' best friend.

(c) GMV - Got My Vote!



There was a ruffle draw ... and Bingo! Yours truly got a Pandora gift.


Oohhh... Stunning collections...
Hmmm... This is bad. Ok. Got to look away, direct staring will result in Credit Cards combustion. There may be collateral damages. 

Where are the canapés? I need a distraction. 

There is no escape. The models covered all 4 grounds. Ohh.... Pretty. 
No, no .. look away. 
My friend found me. 'So stunning! Did you see?'
They are right in front of me...very very hard to ignore them, or even turn a blind eye. 

Sweet model. Yes! We want what she is wearing....

The models are happy for us to take as much photo as we can to get some 'inspirations'!

Love this dress....

Ok ... by this point, I am admiring my own stacking diamond rings. 

Looking pretty mesmerizing by the candlelight. 

Golden Drop Signature:
Golden cubic zirconia hanging charm $79.00
Sterling silver bangle $69.00
Spacers x 2 $39.00 each 

Tuesday, August 26, 2014

Cooking Lab - Pan Seared Salmon Sandwich with Mushroom Pate

This pan-seared salmon sandwich on sourdough is one of my favorites. It tastes smoky, tangy and makes a great quick meal. With a healthy portion of omega 3 salmon which is essential for good health. 

Grilling the salmon makes it moist and tender. Top with a healthy dose of mixed salad and a splash of vegetarian pate, It can't get any better than this. 

(c) GMV - Got My Vote!


- 200g skinless salmon fillets
- 100g gourmet mixed salad 
- 1 tablespoon of olive oil 
- 4 slices of sourdough bread 
- 1 tablespoon tangy sesame salad dressing 
- 1 tomato 
- 2 tablespoon vegetarian pate 
- Sea salt and black pepper


1. Heat a heavy-bottom pan over medium-high heat.

2. Lightly spray with oil and sear the salmon fillets for about 3 minutes both sides.

    Tip: Cook the salmon until opaque throughout but still moist in the middle.

3. Season lightly with salt and pepper.

4. Cover the salmon fillets with foil and let them rest.

5. Place a salmon fillet on one of the sourdough slices.

6. Spread the mushroom pate onto the other sourdough bread.

7. Top with fresh tomato slices.

8. Season with salt and pepper.

9. Add a handful of gourmet mixed salad on top.

10. Lightly drizzle with sesame salad dressing.

11. Cover with the remaining bread slices on top.

12. Toast the sandwich in the grill until golden and crunchy.

13. Cut the sandwich crosswise in half.

14. Transfer to individual plates.

15. Serve immediately with fresh fruits.

The result is a good combination of flavors and the best thing is these sandwiches take less than 30 minutes to prepare.

Monday, August 25, 2014

Cooking Lab - Smoky Speck & Kale Stir-Fry

Kale is hailed as a super food and together with smoky pork prosciutto, you are getting a delicious nutritious dish. No need to feel guilty about over-consumption with this dark green super-veg! 

This is the kind of healthy side dish that does not taste too "healthy".

(c) GMV - Got My Vote!

Ideal with rice and noodle. Be warned, it is highly fragrant and people will swoon around the kitchen. Make extra, because it is so good for you and you will not have enough! 

煙燻火腿肉 + 快炒 = 好吃。



- 1 bunch of green kale 
- 100g smoked speck 
- 2 cloves of garlic 
- 1/4 teaspoon chicken powder 
- 1 tablespoon crushed peanut 
- 2 teaspoon roasted seaweed flakes 
- 1 small chili (optional) 
- Sea salt to season 

Note: Speck is smoked proscuitto and its smoky tastes is so delish. Available from any good delicatessens. 


1. Wash the kale. Remove the hard woody spines and tear into bite size pieces.

2. Leave to dry.

3. Remove the skin and the fat from the speck.

4. Cut the speck into 1cm slices.

5. Shallow pan-fry the speck slices on medium heat.

6. Add in the garlic cloves.

7. Continue cooking until the speck turned golden with charred edges.

8. Use tongs to remove the speck from pan.

9. Discard the garlic cloves.

10. A bit of fat oil will cook out. but leave this in the pan.

11. In the same pan, turn up the heat, add a dash of salt and chicken power.

12. Add in the kale.

13. Cook until wilted and the kale will turn into bright green.

14. Toss in the chili slices and speck quickly and remove from heat.

15. Garnish with crushed peanuts.

16. Sprinkle with a handful of roasted seaweed flakes.

17. Serve with a steaming bowl of rice.

Who would know kale and smoky speck make this wonderful combination? So yum!~