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IKEA: Wireless Charging

IKEA is usually known for their inexpensive furniture with Scandinavian aesthetic but that is slowly changing. It is not a complete surprise to find out that IKEA is a step ahead of the curve with the introduction of the wireless charging furniture and accessories. The company created a collection to make charging more available, yet a lot less obvious. IKEA integrated charging components into their current offerings from charging pads to furniture with built-in-charging stations. It is a step into the future for furniture and technology.

There are a few caveats to this technology. The main one is that your phone needs to be equipped with Qi-certified wireless charging technology. If not, IKEA offers a special case that adds this wireless charging capability to your phone. The cases that are available are bulky and looks unattractive especially if you have a nice phone or a case already. The current list of Qi-compatible smart devices includes the Samsung Galaxy S6, the Google Nexus 4 through 7, some Nokia and Motorola phones. Unfortunately, the iPhone is not part of this list. The furniture is modern and streamline. If you have a Qi-compatible smartphone, you will love this line from IKEA. If you have an iPhone like me, you should wait for a better option as this line is not compatible enough to make the investment worth it. The wireless charging line is now in stores.

Built-in wireless chargers

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Nordli Nightstand with wireless charging $59.99

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Norlie Nightstand with wireless charging $109.99

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Riggad LED work lamp/wireless charging $79.99

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Varv table lamp with wireless charging $69.99

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Varv floor lamp with wireless charging $119.00

Wireless charging pads

There are two types of charging pads, the single and the double in wood or white.

Nordmarke triple pad for wireless charging $64.99

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Nordmarke single pad for wireless charging $27.99

For more info, visit IKEA.com

For related articles, visit the DESIGN page.

Author: Chau Hoang

Photos are courtesy of IKEA

Braised Duck with Pickled Mustard Greens

Published by La Vie Partagée

Pickled mustard greens or dưa cải chua is a very popular side dish for a typical Vietnamese meal. Braising the pickled mustard greens with a protein takes this side dish up a notch. The fattiness of the duck complements the tartness of the pickled mustard greens. I find myself unable to stop eating once I start and I hope you do too.

This recipe is rated medium in difficulty and takes approximately 30 minutes.

Ingredients

2 ½ cups of pickled mustard greens (recipe here)

one half of a duck

½ teaspoon salt

2 ¼ teaspoons sugar

⅛ cup of ginger

1 ½ teaspoon teaspoons chicken bouillon powder (Knorr bouillon granule are available at your local supermarket)

½ teaspoon ground, black pepper

3 tablespoons diced yellow onion

1 tablespoon of fish sauce

2 tablespoons of olive oil

2 cups of water

a few whole Thai chili (optional for flavor)

Directions

Cut the duck into smaller pieces. You can also have a butcher precut the meat.

Add ½ teaspoon of salt, ¼ teaspoon of black pepper, 1 teaspoon of sugar, 1 teaspoon of chicken bouillon powder and 2 tablespoons of chopped onions to the duck and mix well.

Julienne ⅛ cup of ginger.

In a pan on high heat, add 2 tablespoons of olive oil and 1 tablespoon of diced onions. When the diced onions become translucent, add the duck to the pan and sear all the sides.

Once the duck is seared on all sides, add the ginger and continue to sauteé. Turn the heat to medium.

Wring out any excess water from the pickled mustard greens. Add 2 ½ cups of pickled mustard greens and whole chilies (optional) to the pan.

Add 1 tablespoon of fish sauce, 2 cups of water, ½ teaspoon of chicken bouillon powder, 1 ¼ teaspoons of sugar, and ¼ teaspoon of cracked pepper.

With the lid on, simmer on low for 10 minutes and serve with rice.

For more recipes, visit our EAT page or Recipe Index.

Authors: Susan Tran and Chau Hoang

Words for Thought

Published by La Vie Partagée

Source: Style Me Pretty

Review: Vietnam Airlines’ Business Lounge in Ho Chi Minh City

Published by La Vie Partagée

I had the pleasure of visiting Vietnam Airlines’ business lounge in Tân Sơn Nhất International Airport during my recent Asia trip at the end of 2015. Stepping into the Vietnam Airlines Lotus Lounge feels like you just stepped back into the 1980’s. The lounge is very basic and is in need of a renovation. The lounge is also small for an international airport lounge but does have some basic necessities and free WiFi for its guests.

There are power outlets in between the chairs which are convenient for those that need to recharge their electronics.

The food options are adequate with choices of noodles,snacks and fruits. The taste of the food was decent but I felt that the food could have tasted fresher and better.

Vietnam Airlines Lotus Lounge is not a bad option since you will get some peace and quiet before your next flight. The plus side is that you get to see a Hello Kitty plane which you would not see in other parts of the world.

For related articles, visit the TRAVEL page.

Author: Chau Hoang

Featured Photo: Wong Chi Lam for planespotters.net

Dưa Cải Chua / Pickled Mustard Greens

Published by La Vie Partagée

Dưa cải chua or pickled mustard greens is a classic accompaniment for a typical Vietnamese meal. My house always has a jar of pickled mustard greens readily available during any season. Mustard greens are pickled in a simple vinegar brine. This process softens the tough stems, reduces the bitterness and infuses a salty and sweet taste to the greens. The pickles are slightly addictive and can be use as a basis for other dishes as well. This is my mother’s recipe for her delicious dưa cải chua.

Ingredients

1 large bunch of mustard greens (approximately 1.5 lb)

7 pearl onions, peeled

8-9 red Thai chili

2 tablespoons of sugar

½ tablespoon of rock sugar

1 tablespoon of sea salt

4 cups of warm water

Directions

Combine sugar, rock sugar, salt and warm water in a mixing bowl. Stir to incorporate the ingredients. (You may need to make more brine depending on the size of your jar. The brine should cover all of the mustard greens.)

Cut the bottom portion of the stem and discard them.

In a large bowl, rinse the mustard greens in warm water to wilt the leaves. Rinse each leaf thoroughly and at least 3x to remove any dirt.

Heat a pot of water until it almost reaches the boiling point. Mix this hot water with hot tap water in equal portion in a large bowl and add the mustard greens. Let the greens soak in the hot water for 15 minutes. The purpose is to wilt the leaves further but not to cook them.

Cut each stem into smaller pieces, approximately 1/2 inch each.

Cut the leaves in a bigger proportion since the leaves are thinner than the stems.

In a large jar (approximately 64 oz), add the mustard greens, the pearl onions and a whole Thai chili. Fill the jar with the pickling brine and leave the jar in a sunny spot for 4 days. If the weather is cold and rainy, it will take approximately 7 days for the mustard greens to be pickled.

This is the comparison between a newly made jar and the jar after a few days. Squeeze out any excess pickling juice from the greens before serving.

Pickled mustard green is especially delicious served with boiled pork belly, rice and fish sauce.

Another popular use for pickled mustard greens is to use the greens as a basis for a salty and sweet soup or to braise with meat. Check out our recipe for braised duck with pickled mustard greens – you won’t be dissapointed.

For more recipes, visit our EAT page or Recipe Index.

Authors: Susan Tran and Chau Hoang

Words for Thought

Published by La Vie Partagée

Source: http://www.athomeinlove.com/

Inside the Designer’s Studio: Jasmine Alexander

Published by La Vie Partagée

As one of the world’s most established hubs for style and design, London is a city teaming with creatives who have made an undeniable mark on the world of fashion. I have been lucky enough to get to know one of the most exciting of these designers, making trail blazing contributions to the world of jewelry design: Jasmine Alexander.

In top jewelry circles Jasmine is known for being a rebel. Similar to art icons like: Warhol, Dali and Picasso, she has thrown off traditional approaches to her craft, with amazing results. Taking a unique view of the natural world, she has created beautiful and innovative works employing techniques that have never been used.

Her unique dedication to innovation is visible in her critically acclaimed piece, “Word to the Wise”: a ring commissioned by Gemfields (owner of the iconic Fabergé brand) featuring a never before seen ring setting, allowing the 3.85ct emerald to seemingly float between the wings, cradled by a platinum collet base that isn’t a collet at all but a smooth claw form giving the illusion of the face and figure of an owl. This ring has gone on to become an icon in the world of jewelry design.

With a range of style and material choices, Jasmine’s work can be customized in a way that gives it a price point accessible to the masses. Her Rebel Lion collection offers affordable options, like her flight rings which are reminiscent of her iconic “word to wise” cast in silver with a range of gem options and finishes.

A keen activist, Jasmine sets off for the Hollywood hills this week to attend a variety of meetings, with the aim of bringing a host of socially and environmentally conscious projects to the fore this year.

The trip will culminate with her attendance at an exciting star-studded VIP arts event hosted by Shana Muldoon Zappa and Ahmet Zappa on the Zappa estate. Art heavy-hitters Ashley Sands and Blaise Patrick are curating the event which will be showcasing some of arts finest in the famed Frank Zappa Studio.

Of the event Jasmine says: “The Zappa’s are doing some remarkable things and I’m excited to take in the works of all the artists, but I’m most intrigued by Lisa Solberg – her artistic sensibilities resonate with me.”

To find out more about Jasmine and to purchase her designs, please visit her website.

For related articles, visit the DESIGN page.

Author: Alva Gardner (London, England)

Photos courtesy of Jasmin Alexander studio

Bánh Xèo / Vietnamese Savory Rice Crepes

Published by La Vie Partagée

Bánh Xèo literally means “sizzling cake” in Vietnamese. The sizzling sound occurs when the rice flour batter is poured into a steaming hot pan to make a crepe. This crepe is then filled with pork belly, shrimp and bean sprouts served with lettuce, mustard greens and a variety of herbs. It is both healthy and decadent and a very popular dish among my cousins. The only problem is making the crepes fast enough to feed a large family.

Every family has a crepe recipe and the selection of accompaniments. My family likes the crepe very thin and light so we use beer and water in our batter. This recipe is rated easy and makes 8-10 crepes depending on the pan size.

Ingredients

1/2 lb of large shrimps

1/4 lb of pork belly

1 package of pre-mix banh xeo flour (combination of rice flour and regular flour)

1 can of coconut cream

1 cup of light beer

3 cups of water

1-2 cups of bean sprouts

1 yellow onion

3 stalks of scallions

a pinch of salt

a pinch of cracked black pepper

*beer not pictured

For the accompaniments:

a few stalks of Rau Ram or Vietnamese Coriander

a few stalks of Dap Ca or “fish mint”

a few stalks of Mint

1-2 bunch of Mustard Greens (if available)

1-2 bunches of any type of lettuce (I prefer Boston Bib lettuce to make it easier to wrap.)

Dipping Sauce:

Combine the following into a small bowl:

2 tablespoons of fish sauce

2 tablespoons of sugar

6 tablespoons of warm water

1 tablespoon of lemon juice

3 cloves of garlic, minced

2 Thai chili pepper, thinly slice

Directions

Combine the flour mix and turmeric (from the pre-mix banh xeo package) in a mixing bowl.

Diced 3 stalks of scallions. Add the scallions and 1 ¾ cup of coconut cream to the flour mixture.

Add 1 cup of beer and 2 cups of water to the mixture and whisk to incorporate. Let the mixture rest for at least 30 minutes in the fridge.

Thinly slice the pork belly.

Heat the pan on high and saute the pork with a pinch of salt and pepper.

Next, split the shrimps into halves and saute separately in a pan.

Thinly slice a yellow onion and set aside. Wash the bean sprouts and microwave them for 1 minute to soften the sprouts. Now you have all the components to make the crepe.

Heat a non stick pan on high heat with no oil. When the pan is steaming hot, add a hand ful of onions. Using a ladle that is big enough that can fill the pan in 1 scoop, pour the batter while moving the pan in a circular motion to evenly distribute the batter.

Once the batter dries after a few seconds, add some oil to the side of the pan in the same circular motion. This will crisp up the the crepe. The crepe should be paper thin.

Add a few slices of pork and shrimp to half of the crepe.

Once the crepe starts to brown along the edges and the bottom, add the bean sprouts to the same side as the filling.

Fold the crepe in half and serve with vegetables.

To eat the crepe, break off a piece and wrap the crepe in lettuce and herbs. Dip the wrap into fish sauce and enjoy.

For more recipes, visit our EAT page or Recipe Index.

Authors: Hung Nguyen and Chau Hoang

Words for Thought

Published by La Vie Partagée

Source: Piccsy.com

Hotel Review: Lotus Blanc Resort (Siem Reap, Cambodia)

Published by La Vie Partagée

On my recent 3.5 day trip to Siem Reap, I decided to check out a local boutique hotel instead of staying in better known international hotels. I combed through the offerings for 5 stars hotels on booking.com and other similar sites and decided to give Lotus Blanc Resort a try. I did not know what to expect from this hotel when I arrived in Siem Reap. There are some positives and negatives to staying at this resort. Even though the hotel is listed as a 5 stars establishment, it is really on par with 3.5 to 4 stars international rating. Overall, I rated this hotel 4 out of 5 stars as explained below.

Website: http://lotusblancresort.com/

Source: Lotus Blanc Resort

Source: Lotus Blanc Resort

Room (3.5/5)

The hotel was built approximately 10 years ago and recently changed owners. All the rooms and public spaces were renovated two years ago. I had the Landmark room that comes with a double bed and is very spacious. The room décor is a mix of modern with a lot of wood furniture that is typically seen at Asian resorts. Even though it was renovated recently, some wear and tear are obvious as seen in the bathroom. One thing I wished each room had was a bath tub. I have not been to a “5 stars” hotel that did not have a bathtub. The room does have a large walk-in shower with a celling mounted rain showerhead. However, the shower was missing an extra hand held hose. The rain shower is nice but makes it hard if you just wanted to rinse your feet or have a quick shower before running out the door. There is also a nice balcony for each room, however mosquitoes would prevent anyone from sitting out there at night and the heat makes it hard to be outside during the day.

My room is right by the hallway and elevator bank so I heard a lot of hallway noise. Additionally, the room doors are not soft close and make a loud slam noise every time someone goes in or out of their room. This became a nuisance as I was woken up by slamming doors and people talking very loudly in the hallway. The construction of the hotel is done in a way that amplifies sound, especially in the hallway.

Service (4.5/5)

Service is where this resort excelled. I did not have time to plan out my itinerary for my solo trip to Siem Reap and instead relied on a guest service staff, Dany, to plan my trip for me. We have been in communication for two weeks prior to my arrival regarding possible itineraries. When I arrived at the resort, Dany greeted me and discussed my itinerary. We made changes to the schedule according to what I wanted to do and how I like to travel. She suggested some options in terms of costs such as recommending that I do not take a guide with me for Day 2 and 3 as it was not necessary, thus saving me some money. Dany had booked the tut tut for the first night and spoke with the driver so that he would walk around with me since I was traveling solo. She also booked my car and tour guide for my tour of Angkor Wat and had the driver walk with me for my two remaining days. When I came back to the resort each night, Dany or another guest service staff would inquire how my day was and what I had wanted to do that evening so they could assist. The resort staff was always very respectful and friendly. Additionally, there is also an option for private airport transfer which makes getting to and from the airport relatively painless.

Amenities (4/5)

The breakfast buffet, included with the room rate, had a large selection of Asian and western dishes that were delicious. They had congee, noodle soups, continental breakfast, an egg station as well as a crepe station. The staff again was very good, discrete but attentive. For example, I was in a rush and wanted to take my coffee to go. The staff went somewhere to find a plastic cup to make me a large ice coffee.

The hotel also has a small and nicely appointed pool area with lounge chairs for guests. The Jacuzzi has very weak jets and is not worth checking out. The pool area is slippery at some parts as I fell near the Jacuzzi area. The staff was very responsive when I ask for a first aid kit. I have not had four people trying to clean a bloody elbow ever before. Again, the staff really made a big difference.

There is a spa in the hotel which I did not have the chance to check out. There is also a small bar/lounge area near the lobby which looked empty most of the time. There doesn’t seem to be much going on at the hotel besides the tourists heading to Angkor Wat. Another thing I noted was the lack of tour groups at the resort. Management said that they made a concerted effort not to book large tours so that it would be peaceful for the guests.

Location (4/5)

The resort is centrally located and minutes away from the airport. It is a short tut tut ride away from city center and Angkor Wat which makes the hotel a convenient base for all the activities.

Recommend (Yes)

Siem Reap has a lot of hotels, large and small, catered to an ever growing number of tourists visiting the temples. I would recommend this particular resort for its service, relatively affordable price and a boutique quality. After a long day trekking around in the heat, it is nice to come back to a place where it can feel like home away from home for a few days.

For related articles, visit TRAVEL page.