My herbal drink thay consist of pandan leaf and spearmint leaves

This is taken in the evening of 15 July 2020. Where I manage to remember to bring up pandan leaf and spearmint leaves with me to my room. To make my herbal drink. As I was having difficulty to fall asleep the day before. Where I sleep near 3 am and wake up 5.07 am. So far, I found that drinking spearmint infused drink helps me to fall asleep much earlier. A good alternative than taking prescribed medicine such as sleeping pill.

Thankfully, I am able to fall asleep before 13 am that night. Wake up 6.27 am. It is a very deep sleep and enable to to rest well. I even empty my bowel twice the next morning before 7.30 am.

Cholesterol juice that I have consumed for the past 3 years

Just remember to take picture the cholesterol juice bottle in the morning of 10 June 2020.

I think I have consumed it for the past 3 years. Still good for me. Now I am trying my best to consume the juice every morning.

My review on cajeput oil Lang brand

This is taken in the morning of 16 Jan 2020. It is purchased last December 2019. I prefer this one than Konicare. As it gives cooling effect compare to hot by Konicare.

My review on cajeput oil from Konicare

This is taken in the morning of 16 January 2020. Bought it during my trip to Yogjakarta, Indonesia last time.

Making Chinese herbal drink early morning.

I wake up due to bad cough very early morning of 21 September 2019. Which I immediately brewed Chinese herbal drink to ease the cough. It does helps to sooth my throat. And even helps me to empty my stomach twice that morning.

The look of used ingredients.

Cooking my Chinese herbal drink with pears.

This is taken in the evening of 19 September 2019.

Total weight of 6 from 7 ingredients used for this Chinese herbal drinks: red beans, goji berries, dried longan, peach resins, Chinese dates and white fungus.

The pretty look of the cooked herbal drink.

Making Chinese herbal drinks using 7 ingredients.

This is taken in the evening of 18 September 2019. I am making Chinese herbal drink to ease my sore throat and cough due to bade haze condition.

Ingredients used is ginger, goji berries, dried longan, white fungus, peach resin, red Chinese dates, water.

Processing scoby given by one of my Aunt.

I took this scoby from my Aunt last evening of 6 September 2019. On my way back home after attending wedding event in Dewan Jubli Intan, JB. My Aunt asked me to take the scoby since she and her daughter does not have time to process it.

Bottom is the look of untouched scoby in its large jar. It is almost full to the brim (bottom picture). Quite hard to split it the layer of the scoby since it is never processed. I end up tore it in my attempt to split it layer by layer. Manage to get 2 more container to brew the scoby in new sweet tea liquid.

Making my home made cough syrup to ease my sore throat using 2.5 liter pressure cooker.

This is taken in the evening of 18 September 2019. This is my proven recipe that really helps to ease my bad headache throbbing cough last March 2019.

I use the same basic ingredients: lemon and brown sugar. This time, I add garlic and ginger. Normally, I would use my lunch box to cook it. Since I am too tired today after cook 2 more things previously, I decided to use my 2.5 liter pressure cooker. As I could just leave it to cook without need to watch over it at all. Need to rest well and sleep early as too tired after a long day.

The look of cooked home made cough syrup in my 2.5 liter pressure cooker.

The look of the cough syrup in the morning after leave it in pressure cooker right after it finished cooking.

The look of the cough syrup right after it finished cook in pressure cooker.

My new scoby layer after 3 days in new brewed sweet tea.

This is taken in the morning of 24 July 2019. After 3 days brewing the old scobies in new sweet tea for first fermentation process.

Side picture of the new scoby layer.

Top picture of the new scoby layer.

The look of my scobies in new brewed tea for first fermentation.

This is taken late evening of 21 July 2019. Where I have poured new brewed sweet tea to the scobies jar. In order to start first fermentation process again to make my kombucha tea.

This time I increased my brewed sweet tea since the current jar is large enough to accomodate up to 1.4 liter of content in it.

Flavouring my kombucha tea with pandan juice.

I just manage to flavour my kombucha tea with pandan juice late evening of 21 July 2019. After almost 12 days it is under first fermentation process. It does not taste too sour despite I passed the ideal flavouring time of 7 to 10 days.

The look of the bottled kombucha tea infused with pandan juice for second fermentation. This time I did not add spearmint since I have ample supply of fresh organic pandan leaves [2].

The look of my young normal kombucha scoby and yeast growth.

This is taken in the morning of 11 July 2019. Basically after 2 days I put all my scobies in new brewed kombucha tea from their scoby hotel.

The look of small spots is actually the yeast growth to produce a new layer of scoby. Which can easily mistaken as mold for beginner.

Bubbles in my kombucha brew and scoby.

This is taken in the morning of 10 July 2019. I am able to see bubbles in my kombucha brew and scoby. After last leave the scoby in scoby hotel 11 May 2019. Seems like after 60 days, the scoby still in good condition.

The scoby looks oddly small and round in this new large jar👆👆👆. Commented by one of my colleague when seeing this picture. As that person never take care a scoby. So did not know why it looks like that. Where the explanation follow as below👇👇👇.

Flavouring my kombucha tea with organic ginger and papaya juice.

I am able to spare time evening of 19 April 2019 for flavouring process of my kombucha tea. Which I made last evening of 12 April 2019 [1].

Since I have harvest and replant my organic home grown ginger and papaya fruit, I decided to use both for flavouring my kombucha tea under second fermentation process.

The most right containers I used papaya juices to flavour the kombucha tea. Most left front is the one flavoured with fresh harvested ginger.

Can see the fizzy bubbles in my kombucha tea with fresh ginger flavour.

Drinking my second fermentation kombucha tea with pandan+spearmint flavour.

I manage to drink my pandan+spearmint flavour of kombucha tea in the morning of 20 April 2019. I was having massive sakit pinggang (waist pain) since last night. Maybe due to my menstrual effect. Surprisingly by 6 pm, the pain subsided. Maybe the combination of pandan+spearmint juices suitable with me at this moment. Still in experimental stage.

The look of kombucha tea with flavour pandan+spearmint juices with flash.

My thick kombucha scoby.

Can see how thick and pretty my scoby look in this morning. After received it last 25 March 2019 [1]. I change the scoby to new brewed tea for first fermentation last 11 May 2019.

The scoby in this container does looks pretty and thick in layers.

Drinking my pineapple+spearmint flavoured kombucha tea before lunch.

Manage to pack around 100 ml of my pineapple+spearmint flavoured kombucha tea before my lunch.

My stomach is quite empty before I drink my pineapple+spearmint flavoured kombucha tea.

The look of mahkota dewa drink using dried flesh.

Manage to make this drink for my experimental volunteer last evening of 23 April 2019. I only use less than 1 gm of dried flesh mahkota dewa for 1 cup hot boiled water.

The look of the made mahkota dewa drink. 

New scoby layer formed after 2 days in new kombucha tea brew.

I am peeking into my scoby containers morning of 14 April 2019. Basically after I move it into new brew kombucha tea last 12 April 2019 [1]. Manage to take pictures of the new formed scoby layer today.

It does feel amazing to see the process and manage to take pictures of it for my future references.