Chicken Pot Pie with Almond and Coconut Crust

Oh my goodness. I discovered coconut oil.

Previously, I assumed that coconut oil is over rated. You know, like a media hype about "how nutritious it is", "how good is it for you". What got me though, was how good it smelt and taste. As you know, I was never quite a coconut person. Being a recent convert (thanks to my hubby, I just need to do the same to him for eggplants), this was a surprise to me.

I looked at my jar and wondered what should I do with it. I started with sautéing some vegetables and realised quite quickly that it being such a flavoursome oil that it hardly needs any seasoning at all. Further, a teaspoon goes a long way.

I spotted this recipe from Health-Bent and adapted it. What caught my attention is a home made crust. The author used butter, but I used coconut oil instead. The result? Sensational. We loved how good it smelt from the oven. The combination of almond and coconut is so tasty. The only catch is that it is not a flaky crust of course, more like a dough/soft crust.

Chicken Pot Pie with Almond and Coconut Crust (serves 8-10)
4 chicken breasts diced
1 red onion chopped
1/2 bunch of celery chopped
2 cups of mushrooms chopped
1/2 cup of chicken stock
seasoning
1 tablespoon of Worcestershire sauce

Crust
1.5 cups of almond meal
1/2 cup of coconut oil
1 tsp of baking powder
pinch of salt
2 egg whites
2 eggs


Preheat Oven 200C.

Saute onions in a pot and brown chicken. Add all other vegetables and stock, simmer. Season with worcestershire sauce and salt/pepper. Taste. Spoon into baking dish.

Meanwhile, combine crust ingredients in a bowl. Using a fork, whisk to combine till it comes together. Spoon onto the filling.

Bake for 10 minutes or so, then change oven to Grill setting. Brown for another 5-10 minutes. Serve with vegetables.

Coconut Cauliflower Chicken Soup

There are times when people have questioned me on WHY do I need to eat clean and be on a "diet". I find that really frustrating because when does wanting to live healthier = not wanting to enjoy life and food.

The word "diet" just means food that nourish self. Over the years, it seems to have become a weight lost mantra. Some comments I received was that I shouldn't be thinking of losing weight or that I am being too restrictive in my food choices.

On the other side though, I received heaps of positive comments about what I am doing. It's very encouraging to receive comments or notes that I am on the right track.

I am in a healthy weight range. I'm not over weight or underweight. I have a desire to have a lower body fat percentage- but that's got to do with increasing my lean muscle density and being stronger. In fact, my weight at some point or another have increased while I gained more muscle fibres then gone back to my usual weight again. However, I looked leaner, as of course muscle takes up less space than fat.

The important point to note is that I am not on a restrictive calorie meal plan. I.e- i eat whenever i feel hungry, I eat normally except I limit my treats to once a week, and avoid processed food as much as possible (including grains as they have gone through processing).

It is very liberating. For the first time, I'm not overly worried about my weight, but feel more confident in my clothes and how I carry myself. I'm not into being in the gym for hours, but focus on activities that I enjoy doing such as boxing, zumba and konga. I enjoy my coffees and fruits on most days and love my dark chocolate.

Being back to basics means we have less package food into our panty too. When we moved into our new home, I have more containers than food in my pantry. Now that was funny. Then I went on and bought unsweeten almond milk, curry paste without sugar and coconut milk in bulk. oops. :p

So I went on, and made this soup in bulk too (to make use of my freezer space of course). Totally loved it. It's so tasty and easy- in fact, it tastes a little like pea and ham soup. Now, ham is an interesting one. It is meat after all, but is it considered as processed? I think if I am totally strict and restrictive, I would have avoided it, but given that I am more of "moderation" and "do my best to avoid" and "90% good and 10% maybe in the grey area or not so good", I think it is fine. I do try to find those that does not use nitrate or too much sugar or uses ham off the bone so it has the least preservatives as much as possible.

This cauliflower soup is creamy and filling. I went for convenience and bought a roast chicken for added protein. It's my favourite quick protein fix by the way- roast chicken from the supermarkets!

Coconut Cauliflower Chicken Soup (serves 8-10)
3 piece of gammon ham diced
2 heads of cauliflower chopped
4 leeks chopped
1 bunch of celery chopped
1red onion chopped
2 tablespoon of mince garlic
1 roast chicken meat shredded
200 ml coconut cream
2 litre of chicken stock

Crack pepper and chill olive oil to serve if desired.

Start of sauté the ham till brown. Remove from pot. Brown onions and garlic, then cook all veges till slightly soft. Adding stock and bring it to a simmer for around 15 minutes or so. Cool for a few minutes, then blend the vegetables. Return soup to pot and simmer. Add chicken and ham back till it is cooked through-around 5 minutes. Then add coconut cream. Taste and season accordingly.

Ladle and serve with cracked pepper and chill olive oil if you like. :)

Lamb Bolognese - Clean Eating

This was one of the meals I cooked before we moved. It's freezer friendly, and one of the reason why I like it is that I can cook in bulk and it tastes better the next day. It's sort of a bolognese recipe- an adaption if you like, except that I have it with vegetables and not on any pasta/rice.

For the past 6 months or so, I have been slowly reducing my intake of processed food. Perhaps you noticed that I have not been posting food consisting with noodles or rice recently. Or think that I am on a low carb diet. The reality is that I am going back to basics, and eating less food that have gone through any manufacturing. I still get my carbs through fruits, vegetables, and root vegetables (Sweet potato, pumpkin..etc). I'm not anti carb or anti- treats. I still enjoy my desserts and sweets!

Eating clean to me is to eat wholesome, healthy food as much as I can. I'm not perfect and I dare say that I try my best to practise it 90% of the time, and 10% of the time, I enjoy some treats. The rule of thumb is that if it is man-made (like gone through any form of processing) then I try to avoid it.

While on most days, I avoid sugar or any sugar added products, I do enjoy my treats once a week or when I feel like it. One thing though,  I enjoy my treats the way it should be enjoyed- without guilt.

But back to this lamb bolognese. I paired it with some lightly stir fried zucchini and broccoli. Delicious. Simple and fresh. Too simple that I nearly didn't want to write a post about it, but thought I could share what I have been doing on days that I have been tired and just want a quick fix meal. And it can be healthy too.

Lamb Bolognese- Serves 4
500 grams lamb mince
1 can of tinned tomatoes
1 tablespoon of tomato paste
2 fresh tomatoes diced
1/2 cup of beef stock
2 chili chopped
1 red onion chopped
1 carrot chopped
1 cup of mushrooms chopped
salt/pepper

Saute onion and garlic. Cook mince till brown and done. Add in tinned tomatoes and fresh. Fold in all vegetables. Add stock and simmer for 15-20 mins. Serve with veges or salad.

Capsicum and Carrot Soup with Meatballs

Welcome to my new kitchen.

A home that we have been waiting for. We finally moved into our home around a week ago. Thankfully, and praise God that it went smoothly and we are slowly settling into our space. My favourite room(s) in the house would be our kitchen and bedroom. Kitchen, in particular feature my 1.5 oven, massive pigeon pair fridge and freezer and the ultimate.... a dish washing machine.

I am always a hand washing kinda gal, but this machine is totally a God-sent. I meant, we calculated that we saved over 30-45 mins a day by just having this aid. why we didn't have one of those earlier, I have no idea.. no wait, I do know... it is because we were on a total budget and couldn't bear the thought of spending more than what we needed to.

So much to do, so little time. As I write, I'm sitting our our dining table- would you believe we NEVER had a dining table? What a luxury right? By no means we are still pinching ourselves that we are savouring our little reward of a home from the years of thinking/saving/budgeting. It keep us grounded for sure. This home means we can actually have friends over, and family can actually stay with us (and no, it was really a space reason and not because we don't want you here!!). (just in case one of you are reading this! LOL). And a proper table to have dinner on.

These things count no? :)

It's full blown winter here now, and I find myself making more soups in our kitchen. The space helps, and having a fridge and freezer means I can properly cook in bulk and freeze. I love the our kitchen bench as it means I can spread it out as I bake or when I have multiple things going on at the same time. Take tonight for instance, I had soup simmering on the stove and a casserole cooking in the oven.

Yes. Someone told me there is never such a thing as too big a fridge and freezer. Do you agree?

The soup that I do want to tell you about today, is this heart warming capsicum and carrot soup with meatballs. Fresh vegetables blended together and simmered with a hint of chill. I love a good bite in my soup, so I decided that I could shape some pork meat balls to go with it.

I also found a very handy helper- my hubby is meticulous and actually did shape these meatballs for me. I would have just thrown it in the soup. He actually made it look pretty.

Over the next few weeks, I'm going to be slowly changing the focus of this writing space. Just to reflect where I am right now- 90% clean eating and 10% treats that I eat without guilt. Of course, there could be more treats than clean eating posts at times- no guarantee there. But I thought I could also share with you some of my lifestyle changes and hopefully, a few little projects around our home.

Change is exciting no? :)

Capsicum and Carrot Soup with Meatballs (serves 6)
1 kg of carrots peel and chopped
5-6 red capsicum
2 red onions chopped
1-2 tablespoon of garlic
4-5 chili padi
1 bunch of celery chopped
1 tablespoon of tomato paste
2 ltre of chicken stock

Meatballs
600 grams of pork mince
2 tablespoon of almond meal
1 egg
salt/pepper
2 tablespoon of crushed pistachios

greek yogurt to serve.

Marinate and mix pork mince. Set aside.

Saute onion, garlic and chill in a huge pot (or two pots if you are me) with tomato paste. Add in celery and cook till soft. Cook through other veges. Simmer with stock for around 10 minutes till cooked through. Cool and blitz it through hand blender or blender and return to pot. Meantime, shape meatballs and dropped into soup to cook.

Serve with a tablespoon of greek yogurt.

Cauliflower Nut Butter Chicken Dumpling Soup

So I admit, I have days where I do not cook. Yes, I have a food blog. Yes I love food and love planning and thinking about what new recipes or experiments I can have for the week! And here is a secret of mine... I cook in batches on some weeks.

Like this soup. I think I made enough for 3 days worth of meals. I had 3 pots going at once! Ok, fine I don't have very big pots, but hey, even 3 medium size pots shows commitment right? Or maybe it means I should invest in one (actually, I do have one but it is in a box packed ready for our new home!).

On some nights, I just want a warm soup, re heating it in a sauce pan and just drink it up. Much as I love cooking, just not thinking about meals at times seems to help. Do you have those moments too?

Oh. And I love my nut butters. Take this one, it's Almond, Brazil and Cashew nut. I love how it actually add flavour to a otherwise possible boring soup. Yes, the little chicken mince dumplings help as well. I wanted to call them chicken balls, but erm..they sound wrong..... so dumplings they are going to be!

Cauliflower Nut Butter Chicken Dumpling Soup  (10-12 servings)
2 medium size heads of cauliflower
2 zucchinis chopped
2 cups of button mushrooms
1 onion chopped
2 tablespoon of chopped garlic
1/4 cup of your favourite nut butter
2 capsicum chopped
2 litre chicken stock
1 litre of water

400 grams chicken mince
2 chili padi chopped
1 tablespoon of garlic
1/4 cup of almond meal
1 egg
salt and pepper

Marinate chicken mince with chili, almond meal, egg and seasoning.

Heat oil in big pot. Saute garlic and onion. Then the nut butter. Cook cauliflower till soft. Add zucchinis and capsicum. Add chicken stock and water and simmer for 15 minutes or so.

Cool soup slightly. Blitz soup in blender in batches. Then return soup to pot. Using your hands, wet it and shape mince into little dumplings. Drop into soup. Simmer for another 15 minutes or so. Taste and season. Serve warm.

Spring Bacon and Vege Soup

Spring doesn't mean less soups! Well, almost. I couldn't resist this one though. It has heaps of vegetables in it which I love! Peas, bacon, carrots and potatoes-what not to like? ;)

It's such a quick soup to whip up. Perfect for our friday night meals. This was made in under 20 minutes, and a great way to use up vegetables left over in the fridge.

Spring Bacon and Vege Soup (serves 4)

150 grams lean bacon chopped
1 red chili chopped
1 red capsicum chopped
2 cups of peas
2 carrots chopped
2 potato chopped
1 ltre of vegetable stock
Spring onions chopped to garnish 

Saute lean bacon. Add veges and stock. Bring it to boil. Taste and season. Ladle and serve with some spring onions!

Thank you Kahakai Kitchen for hosting this event. Given my love of soups, I was sooo happy to stumble upon Souper Sundays! This is my first entry- and most definitely not my last!!

Teriyaki Lamb Macaroni

It's getting harder and harder to come up with bulk meals. When in doubt, I always turn to ready made sauces. Something to jazz an old boring stir fry. I theme this teriyaki up with heaps of veges and actually quite like the turn out of it! The crunch and sweetness of red capsicum and celery seem to does it. Very spring.

I sincerely believe that stir fries are not completed without chili, garlic and onions. I wonder why I have this rule? Maybe it is to bulk the dish up more. 

Teriyaki Lamb Macaroni (Serves at least 6)

400 grams lamb mince
1/2 cup of teriyaki sauce
1 red onion chopped
2 red chili chopped 
1 tablespoon of minced garlic
2-3 stalks of celery chopped
1 cup of chopped mushrooms
few stalks of spring onions chopped
1 cup of garden peas
300 grams of cooked macaroni

Fry onions, garlic and chili. Add mince, breaking it up as it cooks. Add sauce and rest of the veges. Adding 1/2 cup of water if too dry. Toss macaroni through. 

Dishing out my love to friends at Presto Pasta. This week, it is hosted by Claudia from Honey from a Rock.

Slow Cooked Lamb and Lentil Soup

I was often told that the best meals are slowed cooked with love. Unfortunately, time is a precious commodity that I am finding it tougher and tough to make dinners. So much so that AR often finds me in the kitchen, cooking 3 meals at one go (Often an oven baked dish, a stir fry rice/noodle dish, and a stew/soup dish).

There is nothing more comforting, then to return home to a warm hug and a bowl of hearty soup to boot. As you know, I like my soups chunk with a bit of a bite, so I tend to add lentils, meat, and all sorts of veges in it.

This time round, I had some red lentils soaked and ready to cook, heart smart lamb and plenty of carrots and celery. I used our "magic cooker" again, hence the lamb is tender and moist when it is ready.

Slow Cooked Lamb and Lentil Soup  (6 servings)
300 grams of heart smart lamb
1 red onion chopped
100 grams red lentils-soaked overnight
1/2 bunch of celery roughly chopped (just the stalk) 
2 carrots sliced
1 cup of mushrooms chopped
1/2 sweet potato chopped
1 red chili chopped 
garlic
1 ltre beef stock 
2 tsp of cumin
3 tsp of tumeric 
1 tsp of garam masala
white pepper

Cook onion till soft. Add lamb and brown it. Cook it with spices. Add stock and all the veges and lentils. Simmer for 2 hours at least or put it in the slow cooker for around 4-5 hours. Serve with crusty bread.

Pea and Ham (bacon?) Soup

I am sooo into soups at the moment. Every week, I attempt to make a new type of soup. One of my recent one is a classic Pea and Ham soup. I think there is a version that uses fresh peas, but most pea and ham soup I tasted had green split peas or lentils in it. So in this soup, I used a packet of McKenzies mix soup pack which has barley and a mixture of split peas. Some recipes calls for the use of smoked pork hock but I didn't like the way it makes the soup oily, so I used smoked pork bones instead. Then, I chopped lean bacon into the mixture.

One thing about this soup is that it demands lots of patience. I started preparing the soup at 5pm, and it was properly done probably at around 7:30pm. I left it to simmer more (just taking out a portion for AR and myself) and then we went back for seconds at around 8ish 9pm. That was when the texture was perfect! I probably could have done myself a flavour by using the crock pot or just cooking straight for around 2-3 hours.

This soup freezes very well. I made a huge pot and we enjoyed the soup for at least another 2 more meals.

Pea and Ham (bacon?) Soup (Serves around 8-10) 
1 packet of Mckenzies soup mix (i think it's 250grams?)
2 smoked pork bones
2 ltre of beef stock
around 2 litre of water
lean bacon chopped (around 150 grams)
3-4 stalks of celery
2 red onions chopped
garlic chopped

Soak lentils night before.
Add pork bones for around 2 minutes till slightly brown.Saute onion and garlic till done.  Add lentils and celery. Stir for around 2 minutes. Add beef stock and 1 ltre of the water. Simmer for around 2 hours or so. Stir every 20 minutes. Top it up with water if needed. Add lean bacon bits towards the last 30 minutes. Serve with hot crusty bread.

Maggi Mee Stir Fry

What was your first cooking experience like?

Mine started off with some simple instant noodles. Actually my favorite was the Ramen Char Mee from Myojo(?). I could devour 2 packets at one sitting!

This was probably one of the first REAL dish that I learned how to cook when growing up- Fried maggi mee (instant noodles) with egg. For some odd reason, it is sooo comforting and certainly still hit a good spot in me when it is fried up.

So it isn't as oily or delicious as a packet of instant noodles but at least some calories were saved. 

Some chicken, fresh veges and quick dinner is made. Best of all, it tastes better the next day.
*Slurp Slurp*

Maggie Mee Stir Fry (Stir Fry Instant Noodles)

3-4 blocks of instant noodles blanched or cooked in boiling water.
1 bunch of spring onions sliced
1/2 cup of cauliflower
1/2 cup of carrots
1 chili chopped
1tsp garlic minced
300 grams chicken breast diced

4-5 tablespoons of kikoman soya sauce
1 tablespoon of oyster sauce
2 tsp sesame oil
1-2 tsp of chili powder or curry powder
1-3 tablespoon of shao xien jiu (wine)
pepper! heaps of pepper!

3 eggs
Saute garlic and chili. Brown chicken. Toss vege and noodles in till cooked. Add in seasoning and eggs. Serve with crispy shallots (and sometimes sambal chili!)

I'm sharing this very simple dish with my friends from Presto Pasta organized by Ruth. This week Chaya of Sweet & Savory Says It All is hosting! 

Rogan Josh Chicken and Potato Pies- Honey and Soy Salad Dressing

What I love about pies is how can you convert leftovers into something that looks and tastes like it takes hours to do. I had a jar of Rogan Josh sauce in the fridge with the intention of finishing it up before it goes bad. Given that I still have a few pieces of puff pastry in the freezer, some potato and chicken, it didn't take me long to figure out a pie will do the trick!

I probably overdid the potato though..and that would have tasted better with a stronger sauce. Nevertheless, it was one easy meal that was freezer friendly. Perfect for the hubby to take to work for a snack or light lunch.



I have also recently discovered how easy it is to make honey and soy salad dressing! DOH! Although I would have never put those two together, I was quite curious to why the Aussies love having that on their salads. So I decided to experiment and the result was actually quite good... surprisingly! A tsp of sesame oil and sesame seeds add that crunch and texture.

Rogan Josh Chicken and Potato Pies- Honey and Soy Salad Dressing (around 12-13 pies)
4 puff pastry defrosted
300 grams of chicken breast thinly sliced diced
1/2 jar of sauce
2 potatoes diced finely -cook briefly in boiling water till just done.
1 onion chopped finely

Cook onion till nearly done and add chicken. Add sauce. Taste. Add potato and simmer for around 15 minutes. Add some pepper if needed. Cool.

Cut pastry to shape. Spoon filling into pastry as per pie maker instructions. Cook till the machine says it is done! =) Or just wrap the filling into the pastry and bake in 180C for around 25 mins in the oven.


Honey Soy Sesame Dressing
4 tablespoon of soya
1 tsp of honey
1 tsp of sesame seeds(I ran out when making it for this salad!)
1 tablespoon of lemon juice
1tsp of sesame oil

Whisk all together. Serve with your favorite salad.

Spicy Lamb Pilaf

My love for one pot dish continues. Spicy Lamb Pilaf is a quick and easy way to have your meat, rice and veges in one pot. I took this recipe out from ABC delicious (another of my love) and totally enjoyed it. I also froze an extra batch and we had it for dinner one weeknight-the flavours actually intensifies which is a yummy way to enjoy leftovers.

Spicy Lamb Pilaf (Serves 6)
3 cups of basmatic rice
cinnimon sticks
5 bruised cadamon pods
2tsp of tumeric powder
3-4 tsp of cumin powder
1tsp of chilli powder
2 tsp of garam masala
2 cups of peas

200 grams of diced lamb.
a pinch of salt and pepper. (marinate for around 5-10 mins)



Fry marinated lamb quickly. Send aside.

Place 1 tablespoon of oil in a pan. Cook all spices in it. Add rice and stir spices through. Add around 2.5 cups of water. Simmer till rice is almost done. Put peas on top. Add lamb in another 5 minutes or when peas are nearly done.

Served with yogurt and mango chutney.

Creamy Chicken and Leek Pie

You know that sometimes, a break is needed to refresh mind, body and spirit. With our long working hours-AR and I barely stopped to breathe straight after our wedding celebrations back in late April/May. Our signs of needing a break starts with feeling tired and with little motivation to do much.

So the dear hubby booked us a night away at our favourite town-Mandurah. Happens to be where we got engaged too. This trip brought us to a little Cafe named Cafe Pronto- that served the best dessert style coffee ever. I think it was called Parfait Pazazz with Jazz. It features crushed hazelnuts on the rim-with creamy chocolate parfait(apparently made in its premises with cream and their chocolate).. with a hot espresso poured over it. Well, it's like a jazz up version of affrogato except this one tastes much richer. My favourite part? Dipping the TINY gingerbread man into the glass.

Anyhow, we are feeling alot more refresh for a Monday!

My first recipe of the week? The Creamy Chicken and Leek is one that I made to freeze. I love the tasty splash of sherry or dry white wine in this (some left overs that we had!). Again, I used Carnations low fat creamy milk, hence it has the texture without the calories.


Creamy Chicken and Leek Pie (makes around 12 pies)
400 grams chicken breast meat diced finely
1 leek chopped (white part only)- would have preferred to have 2 leeks
1 tablespoon of spread
1 tablespoon of flour
1 can of carnations evaporative milk
1/4 cup of white wine/sherry
pepper/salt

3 puff pastry sheets

Melt butter. Cook Leek. Sprinkle flour and mix well. Stir in milk. Once it thickens, add chicken. Simmer for 10 mins till chicken is cooked and andd wine. Season to taste.
Pre heat pie maker and cut pastry to size. Spoon mixture onto each pastry case. Cover pie and cook per pie maker instructions.

Pasta Lamb Bake

Prior to having an oven, I have no idea how precious this little invention can be. From sweets to savories, this piece of kitchen equipment is under appreciated (in my little humble opinion).

During my uni years (7.5 years to be exact), an oven has rescued me from frustration and heart ache. Papers to do? I run to the kitchen for some baking therapy. Papers to mark? Baileys on the rocks please and ingredients for chocolate brownies.

darn. It's a miracle how I got my work done.

Not forgetting my lazy days. A pipping hot casserole requires little effort but oh so tasty. Oh, and pasta and cheese in an oven dish just can't go wrong.

This recipe was adapted from Woolworths Good Taste Magazine July 08. It takes some time to make but worth the extra bit of effort. Oh, it is also budget AND freezer friendly. One batch of this yield around 7-8 servings! I love meals like this. It means that I can have a night off the following week!



Pasta Lamb Bake
250 grams of pasta
1 egg

olive oil
1 chopped brown onion
garlic chopped
2-3 tsp of fresh mint and pasley.
1/2 tsp of mixed spice
500 grams of lamb mince
3 to 4 chopped tomatoes
1 tablespoon of tomato paste
1/4 cup of stock
150 grams of spinach leaves
1 cup of chopped button mushrooms

1/3 cup of grated chedder

Cheese Sauce
70grams of butter
2 tbs plain flour
2cups of skim milk
1/2 cup of grated chedder
1/4 cup of shreded parmesan
pepper
2 egg yolks lightly whisked

1) Boil salted water. Cook pasta. Cool and stir in egg. Set aside.

2) Heat oil in pan. Cook onion and garlic till soft. Increase heat to high and add herbs + mixed spice till it become aromatic. Add mince, break any lumps. Cook till it changes colour. Don't forget your veges! Add tomatoes and paste. Add stock and simmer till sauce thickens. Season with salt and pepper.

3) To make the cheese sauce- Melt butter. Stir in flour and cook till mixture bubbles. Remoe from heat. Gradually add milk and whisk it till smooth and combined. Bring it back to boil till sauce thickens and coat the back of a spoon. Remove and add both cheeses. Season. Set aside to cool. Whisk in 2 egg yolks.

4) Pre heat oven to 200C. You can choose to mix the mince and pasta mixture togeter but I layered mine. (My version-I placed mince mixture at the bottom of a baking dish and then top it with pasta. Pour the cheese sauce over it and top it with chedder). Bake for 30 minutes till golden.



5) There u go! A budget and freezer friendly meal. Dig in!


Dishing this up at Pasta Presto Nights! This week, Ruth from Once Upon a Feast is hosting.