Aromatic & Salty Hot Tub

If people ask me what do I do to have relaxing moments after stressful & chaotic day, one of the answers I would say is “ soaking in hot tub”. Not just tub filled with hot water, but aromatic salty hot tub, aka essential oil + Epsom salt. I exclude the bubbles because it triggers my paranoia, remember many horror movies in the tub scene? –smile- I want to be able to see clearly what is in the water … Ha!!!

Soaking in a few cups of Epsom salt can ease aches and pains, calm the nervous system and soothe muscle strains, also has been known to relieve bruises, athlete’s foot, and gout. Magnesium sulfate is a natural mineral found in the water. When the Epsom salt dissolves in water, the magnesium sulfate is absorbed through the skin and restores the body’s level of magnesium which helps body produces serotonin, a chemical within the brain that creates a feeling of calm and relaxation.

The key here is Magnesium. It is an important mineral that regulates the activity of 325 enzymes in the body, reduces inflammation, helps prevent artery hardening, helps muscles and nerves to function properly. ( source: Massage Therapy Journal )

You can buy Epsom salt with essential oil blended into it, but I use the regular type and make my own blend oil for aromatherapy. By doing this I know the quality of the oil. Mostly I use only lavender, simple and never fails me. Put 2 cups of salt into hot tub and add 10 drops of essential oil or more if you prefer stronger aroma. Avoid Epsom salt baths if you are sensitive to sulfur. Always use caution, as skin sensitivity, skin rashes, allergic reactions and respiratory distress may occur in some individuals. Enjoy !!! – Health is a treasure –

ps: I recycle the water for my garden to avoid unnecessary waste of water 🙂


Basa Fillet & Napa Cabbage in Kimchi Style

Since I didn’t have grocery shopping last week, I only had 1 bunch of napa cabbage and 2 pcs 1ft long basa fillet left in the fridge. I decided to make Basa Fillet & Napa Cabbage in Kimchi Style for dinner. Why kimchi ? did I really use kimchi ? NO… It’s just a name that came to my mind because of the dish looks like kimchi, hot & spicy, plus I used napa cabbage which is the common vegetable for kimchi.


– 8 sheets Napa cabbage leaf, cut into 2inch or preferred size

– 2 pcs 1 ft long basa fish fillet, cut into 1inch or preferred size

– I egg white, lightly beaten

– 2 cloves garlic, chopped

– 2tbsp oyster sauce

– finely crushed 5 red chilies

– maize flour; ½ cup for fillet, 3tbsp diluted in ½ cup water for thickening

– sesame oil

– 5 tbsp vegetable oil

– additional 1 ½ cup water

– salt & pepper to taste

( note : ingredients above, except for napa, fish, and egg, are not precisely measured )


1. Mix fillets with eggs white and maize flour.

2. Cook the fillets in boiling water, set aside.

3. Sauté garlic in vegetable oil.

4. Add napa and oyster sauce, cooked until almost tender.

5. Add cooked fillets and chilies, stirring gently, add water + salt pepper to taste.

6. Pour the diluted maize flour while stirring thoroughly.

7. Drizzle with sesame o before serving.

8. Bon Appétit