How to Lose the Stubborn Belly Fats

Been googling for how to get lean or ways to lose the stubborn fats around the belly? I’m in the same situation as you for many many years. Even how hard I trained in gym I just can’t get rid of the fats on the belly, the most I achieved was 4 packs instead of 6 packs on my abs. I have tried those slimming pills on shelf but none work effectively on me. Liposuction? I don’t think I am that fat to try that

I came across on this fat freezing treatment (cryolipolysis) by Sliq Clinic, a non-invasive treatments that effectively remove the fatty layers from your arms, thighs, tummy and even the flank. So what is fat-freezing treatment about? Do you know that fat cells actually self-destruct when it gets cold enough. Wow, I never knew that “cooling” could help to remove the fats. I should build a cold room at home now

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Sliq Clinic is run by Dr Steve at Oasis Square, Ara Damansara.

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Upon the arrival, the nurse would assist you for the registration and brief of your medical history.

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There’s various treatment rooms in the clinic to cater for our different needs such as laser treatment, hair removal treatment, fats freezing treatment, etc.

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The lounge for waiting area, body mass analysis machine, skin analyser, etc.

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Going through consultation with Dr Steve before the treatment started. He explained on the treatment process and the expectation during the treatment. Two hand piece will be placed on the treatment area, it will suck up the fats and freeze it under -9 degree Celsius. The cooling energy will work on the subcutaneous fats without damaging the surrounding tissues. Lastly the fat cells will gradually reduced through our natural metabolism process. Means the fats are disappearing day by day even if I don’t exercise and take care of my diet.

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Clatuu, the medical aesthetic device from South Korea that gonna provides us with non-surgical fat reduction treatment using 360′ Surround cooling technology. It shares the same technology as the US cool sculpting treatment but half the cost. Yays!

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The dual hand piece that gonna work the magic on the treatment area.

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All it takes is 60 minutes for the magic to work on the treatment area.

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Here’s a photo of my big tummy prior to the treatment. I don’t have to suck it in anymore after the treatment

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When the treatment begins, you will feel the pain as the hand piece will suck up the treatment area a.k.a fats. I have very low pain receptors and I would say the pain is bearable. The pain will go off after the fats are frozen up which takes around 15 minutes. I was told that you will feel less pain if you have significant amount of fats.

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Meanwhile waiting for the golden 60 minutes, you can surf the net, play with your phone/ipad, read books, etc. I’m given a bell to ring in case for any emergency or toilet breaks. But pandai pandai go relief yourself prior to the treatment lar yeah.

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Tadaaaa! You can see the freezed fats after the treatment ends. Look at the amount of fats on my tummy!

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The nurse will help to massage the fats in back to the flat tummy.

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Okay, dont mistaken this as the bruises, bruises are blue black in colour. It’s just the suction marks that will go off in couple of days. You can feel the cold-ness of the treatment area for couple of hours before it get back to room temperature. The treatment areas are numb and cold like a pack of freeze waterbag.

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Clatuu promises a visible changes post 30 days and 90 days of the treatment. Well, let see what’s my progress below without going to gym!

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3 days after the treatment, the suction marks are faded off and I can see mild improvement. Skip all the gym and don’t do any jumping else you will feel the pain at the treatment area.

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Front view of 14 days and 21 days post treatment, the improvement is pretty visible and my tummy is slimmer than previous.

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Side view of 14 days and 21 days post treatment, I’m so happy with the results. The results appeared even earlier than the promised period.

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Here’s a photo of me at Kending 墾丁, Taiwan post 30 days of the treatments. Abs are visible and I’m excited to turn myself even leaner with the help of the fat freezing treatment.

On a side note, you might ask why we go for Aesthetic Clinic instead of slimming/beauty centre? Aesthetic Medical Clinic operates under the Ministry of Health and they are the medical doctors attending to your needs where else slimming/beauty centre are commonly operated by beautician and not licensed under Ministry of Health. Doctors can only work under Hospital, Medical Centre and Clinics only.

You may pm me on Facebook/Instagram for more information regarding the treatment. I’m more than happy to share my experience with you.

Sliq Clinic
First floor unit 19,
Oasis village, Jalan PJU 1A/7A,
Oasis Damansara 47301
PJ, Selangor

Phone: 017-2775580
Facebook : Sliq Clinic

Spicy Bacon Egg Cups (Recipe)

Breakfast is the most important meal of the day, especially people with gastric and acid reflux issues. I always looking out for breakfast idea but what’s better than the combination of bacon and egg for breakfast.

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I guess most of you have seen this on facebook but how many of you actually tried it? Frankly it’s relatively easy and perfect for beginner to impress your lover/family.

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There’s only a few ingredients called for the recipe, thick cut bacon strip, eggs, parmesan cheese, salt and paper.

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I marinated the thick cut bacon strip with Lingham Sriracha Hot sauce for at least 2 hours in the fridge.

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Pan-fried the bacon strip for 2-3 minutes and drain the oil on towel paper.

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Brush the muffin pan generously with melted butter and lay the bacon strip forming a bacon lined cup.

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Crack one egg into each bacon lined cup

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Topped each bacon egg cup with parmesan cheese, salt and pepper.

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Sent to the oven for 10-15 minutes and bon appetite!

Spicy Bacon Egg Cups/strong>

Ingredients (3 servings):

3 thick-cut bacon strip
3 eggs
2 tablespoons Lingham Sriracha Sauce
1 tablespoon of butter (melted)
2 tablespoons parmesan cheese
salt and pepper to taste

1. In a small bowl, marinate the thick-cut bacon with Lingham Sriracha Sauce and refrigerate at least half an hour to 2.
2. Preheat the oven to 180 degree Celsius.
3. Pan-fry the marinated bacon strip for 2-3 minutes in a non-stick pan and drain it with towel paper.
4. Brush the muffin pan generously with melted butter for easy removal.
5. Lay the bacon strip in the muffin pan forming bacon line cups.
6. Crack one egg into each bacon line cup.
7. Top each bacon egg cup with parmesan cheese, salt and pepper.
8. Bake in the pre-heated oven for 10-15 minutes.
9. Bon appetite!

Spicy Brownies ala Mexican Brownies Recipe

I’m back in the kitchen! This round I’m testing a new recipe and glad it went well! You might not know, Brownies are well known as the America’s favorite bar cookie. Brownies is said to be the perfect end for any meal, what do you think? The classic brownies are more fudgy and gooey while i decided to tone down the texture a bit to be more cakey.

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Mexican brownies are more dense and fudgy with added spices, cinnamon and cayenne pepper. I decided to substitute the pepper with Lingham extra hot sauce as it added more kick to the brownies. Apart from being spicy itself, the hot sauce proceed to elevate the entire flavours as well.

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It’s quite easy to whip out this spicy brownies as you can complete the batter in a bowl. The electric mixer is not needed for this recipe.

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First you melt the chocolate with the butter with double boiler.

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Add in the cocoa powder and sugar, stir it well

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Add in the flour and stir it well too

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Whisk in the eggs, one by one

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Lastly, whisk in the cinnamon powder and Lingham Extra Hot sauce

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Ready to go into the oven for 30-35 mins

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Tadaaaa! You get a dry cracked crust brownies with the wonderful spicy moist texture! yums!

Spicy Brownies/strong>

Ingredients (16 servings):

150 grams bittersweet chocolate
113 grams unsalted butter
15 grams cocoa powder
180 grams castor sugar
3 eggs
1 tsp vanilla essence
100 grams cake flour
1/4 tsp salt
1 tsp cinnamon powder
1 tsp Lingham Extra Hot Chili sauce


1. Pre-heat the oven to 180 degree Celsius. Butter an 8 inch (20 cm) square pan, and line the bottom of the pan with parchment paper.
2. Melt the chocolate and butter in a large bowl placed over a pot of simmering water. Remove from heat and stir in the cocoa powder and sugar.
3. Whisk in the vanilla extract and eggs, one at a time, stir well.
4. Stir in the flour and salt.
5. Lastly, whisk in the cinnamon powder and Lingham Extra Hot Sauce.
6. Pour into the cake pan and bake for 30-35 minutes. You may test the doneness by inserting a tooth pick and comes out with a little batter and moist clumps clinging to it.
7. Bon appetite!

*Tips: The best way to clean cut the brownies is by using a plastic knife

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Crunchy Yogurt Chicken Recipe

My favourite food since young was Kentucky Fried Chicken, perhaps that is most of the children favourite food too. Given a choice, I would pick KFC over Mc Donald =P.

I was baking Warrior cake the other day and I still have some yogurt left over in the fridge. I personally don’t fancy or liking it, so I was thinking what can I make use of it. Out of curiosity, I decided to assemble my own yogurt panko chicken at home.

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Crunchy Yogurt Chicken

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I went to Aeon and got some skinless drumstick home, skinless just because I wanna cut down the fats content. Feel free to use the skin-on drums for the recipe.

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Adding in the Lingham Sriracha Chili Sauce for an extra kick for the yogurt marination. The mildly acidic in the yogurt is helpful in tenderising the meat and retain the moisture of it.

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Coat the drumsticks with the marination for at least 4 hours in the fridge

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Mix all the spices with the panko bread crumbs

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I did double coating for the chickens. Coat with the marination, roll it in the panko mixture, coat with marination again, and then panko mixture again.

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Deep drying the drums in a pot of hot oil for at least 15 minutes to 20 minutes.

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You can make these for party snacks or even to pair with rice for dinner.

Crunchy Yogurt Chicken

Ingredients (2-3 servings):

5 fresh, skinless drumstick (you may choose skin-on drums as well)
1 cup plain yogurt
1 teaspoon of paprika powder
2 tablespoons of Lingham Sriracha Chilli Sauce
1 Lemon Zest

1 cup of Panko bread crumbs
1 teaspoon of salt
1 teaspoon of cayenne pepper
1 teaspoon of cumin
1 teaspoon of dried oregano
1 teaspoon black pepper


1. In a medium bowl, mix in the plain yogurt, paprika powder, Lingham Sriracha Chilli Sauce and lemon zest. Stir to combine.
2. In a large plate, mix the panko bread crumbs and spices evenly.
3. Dip the drumstick in the marination and leave at least 4 hours to overnight in the fridge.
4. Roll the marinated drums on the panko mixture, dip inside the marination mixture, and roll on the panko mixture again.
5. Heat up a pot of oil (sufficient to cover the entire drums) and deep fried the drumstick for 15-20 minutes.
6. Bon appetite!

Celebrating Hari Raya Aidilfitri with Ayam Masak Merah Recipe

Since Hari Raya Aidilfitri is around the corner, I decided to dish out a Malay cuisine Ayam Masak Merah (Spicy Tomato Chicken) for dinner with my dad.

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A bowl of Jasmine fragrance rice topped with fried egg, stir-fry french beans and Ayam Masak Merah! I am salivating again!

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I spent about 2 hours dishing this meal, not much of skill required. Patient is always the key to successful cooking.

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Getting the spice paste ready!

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Fry the onion, garlic and ginger until it’s soft and translucent.

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Add more tomatoes to your like!

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These juicy chicken meats are ready to be coated with the spice sauce!

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Add in the secret ingredient Lingham Sweet and Spicy Sauce to elevate the flavour of the entire dish!

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The last step, coconut milk to thicken up the sauce and creamy-ness flavour!

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Ayam Masak Merah/strong>

Ingredients (2-4 servings):

1/2 fresh chicken, marinate with salt and pepper
1 white onion, sliced
3 cloves of garlic, sliced
2″ ginger, sliced
1 star anise
1 cinnamon stick
1 tablespoon Lingham Sweet and Spicy Sauce
200 ml water
40 ml coconut milk
1 teaspoon salt
1 tablespoon sugar

Spice Paste
2 white onion
3 red onion
3 cloves of garlic
2″ ginger sliced
2″ galangal sliced
1 stalks lemongrass, white parts only, thinly sliced
10-15 dried chillies (soak in hot water for 5 minutes)


1. Heat a wide non stick pan over medium heat, add in enough oil and sear the chicken skin side down and sear for 3-4 minutes each side. Set aside.
2. Place all the ingredients for the spice paste in a blender, add just enough water and blend until smooth.
3. In the same pan, over medium high heat, fry the sliced onion, garlic and ginger, star anise and cinnamon stick until soft.
4. Add the spice paste and Lingham sweet and spicy sauce in and fry for 5-10 minutes.
5. Add the chicken and stir so the sauce coats the chicken. Add the tomato and water, bring the sauce to a boil. Once boiled, stir in the sugar and salt. Turn the heat to low and simmer covered for 10-15 minutes.
6. Add the coconut milk and stir until incorporated.
7. Bon appetite!