I am so glad it’s Friday and the weekend is here! This has been a crazy week, schedule-wise. There were so many activities we had to rush through dinner almost every evening. On top of that, I sprained my right wrist last week, slowing me down considerably. Although it did not hurt too badly, it took me twice as long to get things done. I had to rely on my left hand to do the lifting. Ironing, sweeping, and opening jars and cans took so much effort. It will probably take a few more weeks, if not months for it to work properly again…sigh!

Although I am not able to cook as usual, I can punch away at the keyboard. I decided to embark on a much needed modification of the menuing system on this blog. I have always wanted a drop-down menu for each of the pages (top level) and categories (bottom level) you see on my header above. With a drop-down menu, sub-categories can be listed for better access to “older” recipes. A pictorial style access to the recipes grouped by the popular holidays and cuisine featured on this blog would also be nice as there are currently over 300 recipes here.

It was challenging to say the least, as my WordPress theme does not support drop-down menus. Instead of changing the theme or use a plugin, I modified the codes for better performance. While I was at it, I added a floating sharing bar on the left so that you can share your favorite recipes with family and friends. At the bottom of each post, you will now see a list of related recipes with thumbnails. I hope you find the new menu and features useful.

After the coding, I had to go back to each post to properly categorize them. It was a lot of work and I was totally engrossed. I drank a lot of tea while sitting at the computer. The tea warms me up and keeps me going. This teh halia or ginger tea is especially warming on chilly days. The longer the ginger is boiled in the water, the stronger the flavor. If you like it frothy, you can do it teh tarik style by pulling the tea or pouring it from one mug to the other as explained in my Vadai and Teh Tarik post. The cheat mode is to use the immersion blender. :)

Teh Halia (Ginger Tea)

Prep Time: 5 minutes

Cook Time: 15 minutes

Yield: 2 servings

Teh Halia (Ginger Tea)


  • 2” knob (2oz/50g) ginger
  • 3 cups (720ml) water
  • 3 orange pekeo tea bags, or choice of black tea
  • 3 tbsp condensed milk, or to taste


Peel ginger and smash it with a kitchen mallet. Place it in a saucepan together with water. Bring water to a boil, reduce heat to medium low, and allow it to simmer for 10 minutes. Turn off heat and remove ginger. Steep teabags in the hot water for 5 minutes. Remove teabags and stir in condensed milk. Serve immediately.


This sweet tea is delicious with some cream crackers and kaya or coconut egg curd. That’s a recipe for another post. For now, I have to settle for store bought lemon curd.

And now for the winner of My Memories Suite v3 Software

The person was randomly selected by random.org and she is commenter number 9, Marsha of The Harried Cook! Congratulations Marsha! I hope you enjoy using the software as much as I do. I will forward the promo code to you as soon as the good people at MyMemories send it to me. A big THANK YOU to MyMemories for their generosity!

Thank you all for your participation. If anyone would like to purchase the software, please use my code STMMMS9493 to get a $10 discount for the software at My Memories Suite and another $10 discount for use at MyMemories Store.

Enjoy…..and have a wonderful day! 8)