Friday 20 September 2013

BIDADARI launch her first theme Collections 

"PRECIOUS Exotics JEWEL"

(EMERALD, RUBY, AMETHYST, SAPPHIRE, AMBER, GARNET)



Behind the story :
EMERALDemeraldEmerald is a valuable Beryl that owes its colour to chromium or vanadium, which make it the bright green. Origin of name emerald is said to be a Sanskrit word meaning green (Sanskrit is a classical language of India). Emeralds can have many inclusions and flaws so can be brittle and liable to break.The value of an emerald depends on cut, colour, clarity and carat. Clear stones with vibrant colour command the highest prices. It is found in Brazil, Pakistan, Russia, East Africa, India, Madagascar and Columbia, at this point in time the best emeralds come from Colombia. Colour: Emeralds come in many shades of green and bluish green. Hardness: 7.5-8 N.B. Many emeralds are treated to hide surface-reaching breaks and improve transparency.

RUBYrubyRuby is the red variety of the mineral called Corundum which is composed of aluminium oxide (any other colour of corundrum is a sapphire, see below). The red colour is caused mainly by chromium and titanium. It is natural for rubies to have imperfections in them, including colour impurities and inclusions of rutile needles known as “silk. Origin of name comes from ruber, Latin for red. Some rubies show a 3-point or 6-point star or asterism. These rubies are cut into cabochons to display this effect. Natural occurring rubies are very rare and extremely rare in large sizes over 3 carats. They can be found in many regions around the world from India, to East Africa, to South America, the Hindu Kush and a few deposits in the United States.Colour: pinkish red or deep, rich red colour Hardness: 9 N.B. Almost all rubies today are treated in some form (of which heat treatment is the most common practice) and rubies which are completely untreated and still of excellent quality command a large premium. Improvements used include colour alteration, improving transparency by dissolving rutile inclusions, healing of fractures (cracks) or even completely filling them.

SAPPHIREsapphireSapphire is any colour of the mineral corundum other than red, those are called ruby, (see above) corundum is composed of aluminium oxide. Sapphires tend to be translucent or transparent and have high amounts of refraction. The most desirable sapphires are generally those with an intense blue colour with plenty of sparkle and life. Various shades of blue result from titanium and iron substitutions in the aluminium oxide crystal lattice. Some sapphires show a 3-point or 6-point star or asterism. These sapphires are cut into cabochons to display this effect. They can be found in Brazil, Tanzania, Sri Lanka, Kashmir, Thailand, Madagascar and Australia. Colour: Shades of blue. Hardness: 9

AMETHYSTamethystAmethyst is a transparent purple quartz. Origin of name from the Greek -amethystos- “not drunken”. Amethyst was considered to be a strong antidote against drunkenness. Greek legend tells the story of a maiden Amethystos who was pursued a drunken god called Dionysus. She prayed to the goddess Artemis to remain chaste. The goddess granted her prayer, transforming her into a white stone. Filled with remorse Dionysus cried tears of wine over the stone turning it purple. Different localities can produce a unique amethyst to that particular region or even to that particular mine. It is mined in Brazil, Uruguay, Bolivia and Argentina, Zambia, Namibia and other African countries. Very dark amethyst, mostly in small sizes, is also mined in Australia. Colour:the colour range varies from pale lilac to deep purple. Hardness: 7

GARNETgarnetGarnets are nesosilicates. 0rigin of name: from ancient Greeks as colour reminded them of the pomegranate seed or granatum. Garnets do not show cleavage (the tendency of crystalline materials to split along definite planes, creating smooth surfaces) so when they fracture under stress, sharp irregular pieces are formed. Because the chemical composition of garnet varies, the atomic bonds in some species are stronger than in others. The harder species are often used for abrasive purposes. It is found in the regions of Kenya, Sri Lanka, Thailand, Brazil, India, Madagascar, Canada, USA, Czech Republic and Spain. Colour: virtually all coloursHardness:6-7.5

AMBERamberAmber is the fossilized resin from ancient forests. In ancient times the resin dripped and oozed down trees, filling fissures and trapping debris such as seeds, leaves, feathers and insects. The resin then became buried and fossilized through a natural polymerisation creating amber. The two main sources of amber in today’s market are the Baltic states and the Dominican Republic. Amber from the Baltic states is older than that from the Dominican Republic is more likely to have insect inclusions. Most of the world’s amber is in the range of 30-90 million years old. Semi-fossilized resin or sub-fossil amber is called copal. Hardness: 2.5-3


 (*informations source; http://www.makermends.com/gemstones.html)

EMERALD Green on Red Carpet Event 
Pantone color of 2013

Wanna style like those Hollywood Celebrity...???
Style yourself with "Precious JEWEL Collections" by BIDADARI
Shop here :
http://www.qqfashionbeauty.com/shop/bidadari-green-emerald-smooth-lambskin-precious-jewel-collections-dragon-stones-large-folded-clutch/
Dakota Fanning Wears Elie Saab Haute Couture Fall Winter 2013 Collection to the 70th Annual Venice Film Festival

Amazing Blue SAPPHIRE Dress just like our BIDADARI "Precious Jewel" Collections
 

Shop here :

http://www.qqfashionbeauty.com/shop/bidadari-blue-sapphire-smooth-lambskin-precious-jewel-collections-dragon-stones-medium-folded-clutch/
Pink RUBY in style with the newest BIDADARI Precious JEWEL Collections

Shop here :
http://www.qqfashionbeauty.com/shop/bidadari-pink-ruby-smooth-lambskin-precious-jewel-collections-dragon-stones-large-folded-clutch/

Monday 8 July 2013

CANE+AUSTIN Vs BIOCURA Peeling Pads

Today's Q~BEAUTY Review



Cane & Austin Retexturizing Treatment Pads are a one-step Glycolic treatment which gently exfoliates the skin.
Specially formulated with 10% Glycolic Acid derived from natural Sugar Cane, Retexturizing Treatment Pads are an easy and effective way of re-texturizing the skin to reveal a more radiant and clear complexion.
Retexturizing Treatment Pads are also enriched with CoQ10, this potent antioxidant hydrates and nourishes the skin whilst White Witch Hazel tones and firms the skin. A blend of Vitamins A, C & E help to protect against free radical damage.
Suitable for all skin types, Retexturizing Treatment Pads visibly reduces the appearance of fine lines, wrinkles, age spots and acne scarring whilst stimulating the growth of new skin cells and helping to rebuild collagen levels. The skin is left looking clear, healthy and smooth with a youthful radiance.
Tip: If you suffer from regular breakouts we recommend Acne Treatment Pads
Use Directions :
  • Use twice daily on clean dry skin, in the morning and evening.
  • Wipe one pad over your entire face.
  • Follow with your regular moisturizer.
  • For sensitive skin, use just once a day for the first week.



Ingredients :Water(Aqua), Glycolic Acid, Ammonium Hydroxide, Hamamelis Virginiana (Witch Hazel) Water, Polysorbate-20, Phospholipids, Retinyl Palmitate, Tocopheryl Acetate, Ascorbyl Palmitate, Ubiquinone, Disodium EDTA, Sodium Benzoate, Menthol, Acetone, Imidazolidinyl Urea.
(*informations source @BeautyBay.com)

Price Tag : € 57.40 
(for 60 Pads)

~ VERSUS ~



The Company & Background who found and created this Peeling Pads products :
CMC Consumer Medical Care GmbH 52353 
DürenGermany 
www.cmc-group.de 
The CMC Consumer Medical Care GmbH established as a wholly owned subsidiary of PAUL HARTMANN AG in July 2005. 
The company is located in Duren, the administration is in Heidenheim. 
The production facilities are Düren for Cosmetic Care - Cotton, Heidenheim for first aid and Mersin for classic cotton products. 
The CMC Consumer Medical Care GmbH employs nearly 400 people. 
The turnover is about 70 million euros. 

Ingredients :
Aqua, Cetearyl Isononanoate, Ceteareth-20, CetearylAlcohol, Glyceryl Stearate, Glycerin, Phenoxyethanol, Coceth-7, PPG-1-PEG-9 lauryl ether Glucol, Sodium Hydroxide , Propylene Glucol, Simmondsia Chinensis (Jojoba) Seed Oil, Parfum, Ceteareth-12, Cetyl Palmitate, Benzoic Acid, PEG-40 Hydrogenated Castor Oil, Dehydroacetic Acid, 1,2-hexanediol, Caprylyl Glycol.

The Biocura pads are soft, moist and have numerous exfoliating beads. 
So that you can quite easily and quickly rid the facial skin of dead skin cells. 
In the box there are 30 Peelingpads if you follow the application rule, so they last for about 10 weeks. 

Using Directions :
According to the description on the box should you use a pad about 3 times a week. 
It certainly varies from skin to skin...may be that there are skin types, skin tolerate their more frequent use.
So you circles with the pad on the forehead, nose, cheeks and chin, and thereby loosen any dead skin and the skin is freed of these dead parts. 
However, it is recommended that spares the skin of the nose and eye area. 
Also for acne should not use these pads. 

The skin tolerance is dermatologically approved and the product is pH skin neutral, and no alcohol in it. 

(*Informations Source @dooYoo.de)


Price Tag : € 2.65 

(for 30 Pads)


So ladies...which one you prefer to use on your skin.
It's your choice to decide...

Tell me what you think by writing a comment on my blog after you tried these two products yourself. So we can share the experiences ;)


*My personal experiences on using this two products will be continue...


TEMPE / TAHU MENDOAN ala @BumbuKOBE

Q also Passionate about FOOD



How to make a delicious & perfect 

TEMPE / TAHU MENDOAN ala Bumbu KOBE


Ingredients :

1 pack of Tepung Tempe Goreng KOBE
1/2 pack of Bumbu Tahu Goreng KOBE
150ml cold water
Chop Spring Onion
Chop Chili
1 Bar of TEMPE
1 Bar of TAHU (pressed Tofu)

How to Make :Mixed all ingredients together, then cut the Tempe as you desire (thin enough to be crunchy when it's fried).
Cut Tofu square shape and look a bit fat shape.
Then dip the tempe and tofu into the batter that you prepared earlier and fry them in the hot (medium fire) cooking oil until it's crunchy and nearly brown.
Then it's ready to be serve with fresh Rawit chili or Sambel Terasi or Sambel Kecap.

Ready to Enjoy...!!!


Inspired by personal experiences, since now I live in europe and missed JAJANAN PASAR and GORENGAN which I used to eat when still live in Indonesia , now I have to survive with my own creativity to cook which are also one of my hobbies. 
This recipe is actually mad because my husband and 3,5 years old boy love to eat TEMPE a lot, which a little bit rare for european, because tempe has a very blend taste made from fermented soya beans.
Tempe are very healthy, because it's has very high proteins it's very popular in Asia, especially in Indonesia and Japan.


"Knowledge"  
TEMPE / TEMPEH (*source Wikipedia)

Tempeh (/ˈtÉ›mpeɪ/Javanesetémpé,IPA: [tempe]), is a traditional soy product that is originally from Indonesia. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form, similar to a very firm vegetarian burger patty. Tempeh is unique among major traditional soy foods in that it is the only one that did not originate from theSinosphere cuisine.
It originated in today's Indonesia, and is especially popular on the island of Java, where it is a staple source of protein. Like tofu, tempeh is made from soybeans, but it is a whole soybean product with different nutritional characteristics and textural qualities.[1] Tempeh's fermentation process and its retention of the whole bean give it a higher content of proteindietary fiber, and vitamins. It has a firm texture and an earthy flavor which becomes more pronounced as it ages.[2][3] Because of its nutritional value, tempeh is used worldwide invegetarian cuisine, where it is used as a meat analogue.


History


Tempeh being sold in Java, early 20th century
Tempeh originated in today's Indonesia, probably on the island of Java. The earliest known reference to it appeared in 1815 in the Serat Centhini.[4] Three detailed, fully documented histories of tempeh, worldwide, have been written, all by Shurtleff and Aoyagi (1985, 1989, and 2001).

Production


Sliced tempeh
Tempeh begins with whole soybeans, which are softened by soaking, and dehulled, then partly cooked. Specialty tempehs may be made from other types of beanswheat, or may include a mixture of beans and whole grains.
A mild acidulent, usually vinegar, may be added to lower the pH and create a selective environment that favors the growth of the tempeh mold over competitors. A fermentation startercontaining the spores of fungus Rhizopus oligosporus is mixed in. The beans are spread into a thin layer and are allowed to ferment for 24 to 36 hours at a temperature around 30°C (86°F). In good tempeh, the beans are knitted together by a mat of white mycelium.
Under conditions of lower temperature, or higher ventilation, gray or black patches of spores may form on the surface—this is not harmful, and should not affect the flavor or quality of the tempeh.[5] This sporulation is normal on fully mature tempeh. A mild ammonia smell may accompany good tempeh as it ferments, but it should not be overpowering. In Indonesia, ripe tempeh (two or more days old) is considered a delicacy.

Nutrition

The soy carbohydrates in tempeh become more digestible as a result of the fermentation process. In particular, the oligosaccharides associated with gas and indigestion are greatly reduced by the Rhizopusculture. In traditional tempeh-making shops, the starter culture often contains beneficial bacteria that produce vitamins such as B12[6][7] (though it is uncertain whether this B12 is always present andbioavailable).[8] In western countries, it is more common to use a pure culture containing only Rhizopus oligosporus, which makes very little B12 and could be missing Klebsiella pneumoniae, which has been shown to produce significant levels of B12 analogs in tempeh when present. Whether these analogs are true, bioavailable B12, has not been thoroughly studied yet.[9] The fermentation process also reduces thephytic acid in soy,[10] which in turn allows the body to absorb the minerals that soy provides.