The Bliss Republic

Beauty Product Report: Get your Smooch on

May 20, 2013 By serina

20May

Attention girls, there’s a new liquid lipstick to lust after – tried and tested I promise! While I’m generally experimental with the colors, I’m rather picky with the texture of my lippies. I like them moisturizing and avoid those that are sticky even if they’re supposedly long lasting. After spending more time than I should have applying and removing different colors repeatedly at Sephora, I came home with 3 different shades of Giorgio Armani’s Lip Maestro.

My GA Lip Maestro: 504 Ecstasy, 202 Dolci & 300 Flesh (left to right)

How my favorite shades look when applied

This cosmetic creation is Armani’s first ever matte lip formula with intense velvet finish. I, for one, hardly ever buy matte lipsticks (eventhough I prefer them to creamy or satin finish) because they’re so damn dehydrating. But I swear to god the Maestro’s non-sticky and moisture-packed texture applies beautifully on the lips. Despite it’s matte-ness, my lips felt light and velvety all the way unlike any others I’ve applied before. I didn’t think anything can beat Shu Uemura’s Lip Rouge, but this one just might. There are 12 luxurious shades available ranging from subtle nude to seductive fushia. Be prepared to have a hard time choosing your favorite.

12 vibrant shades of velvet liquid lipstick

In terms of durability, I have to say that it’s one of the most long-lasting lippies I’ve used without having to first dab on some foundation. Honestly, nothing lasts on me – even those that claim to be all-day wear. My lipstick color often fades prematurely – before I get to a party even. And after a sip of my drink or a few bites of food, I’ve to make a trip to the ladies. But check out the photo below to see what was left after my cup of coffee. Definitely worth the steep 175Dhs (~48 USD) I spent on each of these velvety delights.

despite the smudges on the coffee cup...

Before (top) and After (bottom) an entire cup of mocchacino shows that the Maestro liquid lipstick hardly wears off.

To locate a Giorgio Armani cosmetic counter or distributor near you, please click here. Go grab your Maestro today and get ready for a summer full of smooches minus the smudges. You’re lips are likely to still look luscious even after a kiss or two .

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Wanderlusting Wednesday: What’s Fierce in Kuala Lumpur

May 14, 2013 By serina

14May

While the perks of traveling to Malaysia are numerous, the best one for me is the food. Malaysian culinary style produces rather exotic flavors as its a fusion of Malay, Chinese, Indian, Thai, Arabic & Javanese cuisines. So during all my past trips to Kuala Lumpur, I’ve made it a point to scout out the city’s food scene from the infamous road-side Mamak stalls to 5-star fine dining. Then one day, I had the pleasure of lunching at my friend’s Malaysian-Indian restaurant, Fierce Curry House, specializing in Hyderabad Dum Biryani and Banana Leaf. He’s sure got the fierce part right let me tell you that.

Herukh Jethwani - owner of Fierce Curry House

You may think I’m biased because the owner, Herukh Jethwani, is a dear friend of mine – but get this. It has been shortlisted for the TimeOut KL Food Awards 2012 under the category ‘Best Indian Restaurant’ and also snatched the top spot on TimeOut KL’s ’101 Things to do in KL 2013′ only a year and a half since its opening. Convinced yet?

Us at Fierce

So what makes Fierce Curry House such a fabulous feast? Firstly, think authentic street food but in a clean, comfortable and well serviced restaurant with a funky flair and fine value. The 2 fiercest dishes of all in my opinion are actually what they’re known for: Biryani and Banana Leaf.

The Ambience

One little pot of Fierce’s Hyderabad Dum Biryani is packed with 27 different aromatic ingredients that just does crazy things to your tastebuds. It really is unlike any other Biryanis I’ve tasted before so I asked Herukh and he gave me a little peak into the secret.

“Our Biryanis are different from others as it’s a family recipe and steamed to perfection in custom made stainless steel bowls from India. We first begin assembling them in layers starting with rice, meat of choice, garnish of mint leaves, coriander and fried onions, rice, spray of rose essence, more mint leaves, coriander and fried onions. The pots are then sealed with dough to both seal the moisture and prevent steam from directly entering the pot and damage the Biryani. They then head to the steamer and cook to perfection. We steam these Biryanis for hours before they are ready to be served with chicken gravy, mixed Raita, vegetable pickle and crispy papadams.”

Fierce Hyderabad Dum Biryani from start to finish

Although my top picks are the lobster and the mock meat, you have a huge choice from regular mutton and chicken to other gourmet Biryanis such as scallops, cod fish, king prawns, lamb shank, duck, squid, venison, vegetable, crab and even turkey during Christmas! When you receive a sizzling ‘Fierce’ pot at your seat, remove the dough, flip the lid open and voila – you’re in Biryani heaven.

from regular mutton to gourmet lobster biryani

I’m sure you must be salivating by now but we’re yet to get to my second favorite – the South Indian Banana Leaf. When I received my Banana Leaf meal at Fierce, this was what I was in for: 5 vegetables, rice, curry of choice, a glass of Rasam (traditional South Indian soup), Payasam (South Indian dessert), salted chilli, pappadams and pickles. One fulfilling dish that was for sure. Just a tip if you ever get the chance to savor this flavorful meal in Malaysia – fold the banana leaf inward to show appreciation that the meal is good or fold it the opposite way to signify disappointment.

banana leaf at fierce curry house

When you’re in KL next, take a break from strolling on Bukit Bintang and set your shopping bags down to pacify your appetite at Fierce Curry House. Can’t decide what to order? Here’s a recommendation from the owner himself ‘skip the starter and go straight for the main event being the Mutton Hyderabad Dum Biryani or a Banana Leaf and wash it down with a mango or watermelon Lassi (yoghurt drink). Top it off with a scoop of our incredible varieties of handmade ice-creams by a local company called The Last Polka’.

Teh Tarik (pulled tea) ice-cream from The Last Polka

If you ask me what to top it off with? Definitely the Roti Nuttella which is a crispy Roti Canai deep fried to perfection oozing melted chocolate and hazelnut with every bite. Oh, and wash it down with a cold glass of Teh Tarik (pulled tea). Pure indulgence for your palette at its best.

Roti Nutella

You can visit Fierce Curry house everyday from 10:30am – 10:30pm at 16 Jalan Kemuja, Bangsar Utama, Kuala Lumpur. ENJOY!

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Recipe: Spilling the (Cannellini) Beans

May 13, 2013 By serina

13May

I absolutely love beans – be it chickpeas, lentils, Fava or black beans. But my favorite of them all is Cannellini. They are large white beans with firm texture, slightly nutty and creamy in flavor. Because they hold their shape so well, they’re ideal for healthy dishes such as soups, salads and stews. And as a health food aficionado, I can’t help but regularly incorporate a fair bit of these white delights in my diet. I even came up with my own delicious recipe that I’m going to share with you today. Although Cannellini is often used in Italian cuisine, my version is Thai-inspired adding a pungent punch to the beans’ naturally creamy taste. After all, I am from Thailand and I like my food fiery and fabulous.

cannellini beans

Before I go on and spill the beans – no pun intended – here’s why Cannellini should be one of your staples in the kitchen.

They are high in fiber, protein, and B Vitamins
They are high in antioxidants
They are low in fat
They are one of the least glycemic beans hence do not cause large increases in blood sugar levels
They have detoxifying effects on the body
Oh, and just to top it all of, its abundant supply of copper helps fight wrinkles!

Knowing all its benefits (especially the last one!), let’s get to my super easy recipe that I’m sure you’re going to want to try out. It makes a great light lunch on its own and an even better side to a grilled tofu dish. Because I don’t really have a name for it, let’s call it Serina’s Cannellini Salad. How creative I know .

What you’ll need (Serves 2)…

1 x 400g can of Cannellini beans (preferably organic, drained), 15 cherry tomatoes (halved, lightly brushed with light olive or canola oil), lemon juice (1 tbs), lemon zest (1 tsp), extra virgin olive oil (1 tbs), finely chopped fresh basil (1 tsp), 1-2 green chilli(s) depending on your taste (finely sliced with seeds), salt (according to your taste), sugar (according to your taste, optional)

ingredients

What to do…

1. Place your cherry tomatoes on a baking tray lined with foil and put in the oven at 180 c for approximately 30 mins (or until nicely browned as the picture below). When done, let cool for 5 minutes.

Oven-dried tomatoes

2. Place drained Cannellini beans in a mixing bowl, add all ingredients and stir through gently (be careful not to mush the beans).

Add all ingredients to beans and stir gently but well

3. Add the tomatoes to the bean content in the mixing bowl and stir through again gently.

add tomatoes and stir well but gently

4. Transfer to serving bowl and voila!

Serina's Cannellini Beans Salad

Here’s a tip…

If you prefer to use dried Cannellini beans, you must soak them overnight. The next day, boil the beans for 10 minutes before reducing the heat and simmering them for 1-2 hours (or until tender). This special preparation of boiling is required to remove toxins that can cause gastric distress.