Hair chat and Weekend Menu #57: Salted mustard & ginseng chicken soup

How was your weekend? I went to salon to do digital perm on Saturday. Sat there for 4 hours and yet I still think this was not what I want. I wanted a big wave curls but ended up not the curls that I want. Or maybe the stylist put too much spray and my curls look stiff and volumising my hair further. I look like that legendary Alleycat singer! Maybe after a good wash, my hair will look more natural. Can't wait to wash it tomorrow as the stylist reminded me to wash on 3rd day! But what done is done. I know, cny was over but that not the reason to style my hair. It has been more than 5 years since I curled my hair. I have decided to highlight my hair in few months time to enhance the curls.

I know I look like the pitiful exhibit plugged to a machine. Can feel my hair been toasted! All for the name of beauty! 

The result.....

My boy did not like my new hair style. Probably he never seen me with curls before so he kept complaining that it is not nice and looks messy. Lol.

Going to let my hair longer and try that half lenght perming like the Korea perm. That may have to wait end of the year at least.

Did not do much on Sunday as hubby was not around and I have to hold the fort with my 3 precious "treasure". Taught the kids on school works while Jamie took most of my time entertaining him. 

Cooked a simple chicken soup yesterday.  Long time didnt take ginseng and since I have some salted mustard in the fridge, I decided to cook salted mustard ginseng chicken soup.  Simply love the fragrant and taste of this soup, as the salty and ginseng taste like is appetizing. 

Learnt this soup recipe from my mum.  It is very simple and the ingredients are chicken, salted mustard and ginseng roots.  Nothing else.  Can add a bit of salt to the soup if you want it to be more salty but it can be omitted since the kiam chai is already salty.

Just soak and rinse the mustard, and then slice into smaller pieces. Wash and rinse the ginseng root.  Scald the chicken for few minutes to get rid of the scum.

I used slow cooker for this soup.  Just throw everything into the cooker, let it cooks for 2 to 3 hours.  Add salt to taste and 2 tbsp light soy sauce (optional) at the end of the cooking.

Result?  A flavourish soup to go with any meals.