Few years ago, I did not know who Diane von Fürstenberg is. However, now she is one of my favorite fashion designers. For me, she is very inspiring, not only as a fashion designer but also as a person, as a woman and as a fighter. But how did I get to know about DVF at the first place?
Well, as a curious person, I always love getting to know the story behind the dresses or shoes that I have been wearing. During my free time, I often searched for articles, videos or book about those designers, and this is including DVF. I watched some of her talks and speeches on the Youtube, I also read her memoir “The Woman I Wanted To Be” that I purchased in DVF headquarter in New York few months back. As I finished reading her memoir, I have a great admiration to her. She came across as an incredible woman and extremely inspiring. She is very determine, courageous, adventurous, selfless and also has strong wills within herself.
I myself started falling in love with DVF since I was in love with her iconic jersey wrap dress which she released in the 70s for the very first time. However, I cannot remember clearly how I started falling in love with DVF dresses. Perhaps, if I am not mistaken, it might happen in early 2014 when I started to leave the party night scene.
Back then, I got bored with my collections which tend to be number of bandage dresses, jeans, long sleeve shirt and cropped top. Don’t get me wrong, they are beautiful collections but they tend to be just sexy but not elegant. Other than that, perhaps I also got older. As a result, I wanted something that is more elegant and classy. Yet, for I like the clean-cut dresses, I had no idea where to find my dream dresses.So one day, I strolled around Jakarta shopping malls to find the clean-cut yet elegant dresses. After entering boutique after boutique, I finally found my first wrap dress. But it was not DVF wrap dress, it was a BCBGmaxazria wrap dress. I like its fabric, jersey; they are light and look elegant. I like the way it drops as I wear it. Although I loved its prints, it was slightly too shinny and I did not really like it.
Hence, as I really liked the style, I looked for my second wrap dress which looks less shinny. And here was I at DVF boutique in Plaza Indonesia, I found a heaven with plenty of wrap dresses hanging on the rack. I picked some and tried them on, they indeed looked very sexy and elegant. I said to myself that I could wear them any kind of events, including function event, dinner or even to work. They seem to be very effortless to put on.
Since then, I often go to DVF boutique regularly to check some of their latest collections. Not to get them right away tho but wait until the end-of-season sales coming; that way I can save some money and plan what I wanted to buy. Not forget to mention that I would normally get up to 70 percent off from its real price by shopping on the end-of-season sales. Now, I got some of DVF collections ranging from wrap dresses, romper, shirt dresses, silk shirts as well as cardigan.
Another added point of DVF is that unlike many sales girls in the high-end boutique who will not be friendly to customers if customers buy nothing, most of DVF girls also have good attitude, they are not pushy. They will not force you to buy if they do not suit you well. Be they working in Jakarta boutique, Singapore boutique or NYC store in West Village.
And that is how I got to know who Diane von Fürstenberg is and end up really admiring her as an iconic woman in fashion industry as well as a person. I must say that I learnt a lot from her memoir “The Woman I Wanted To Be“.
Although something gets me thinking and wondering whether or not DVF dresses are sustainably manufactured. As I understand that Diane von Fürstenberg is about woman empowerment and loves natures, does it mean that DVF also implements sustainable business practice in its production through its supplier which has a significant impact to its labors as well as environment around it? As some of you might be aware that DVF has moved its production from Italy to China and China has an urgent environment problem when it comes to garment industry. Having this question being answered actually will determine whether or not I will get my next DVF.
- 1 tbs of vegetable oil
- 2 cloves of garlic (crushed and finely chopped)
- 1 cloves of shallot (finely chopped)
- 1 tsp of soy sauce
- 1 tsp of salt
- 1/1 tsp of sugar
- 2 cup of bean sprout
- 1 cup of sea catfish (fried and dice them-it can be replaced with other dried seafish)
- 10 stalks of asparagus (cut into 3 cm)
- 6 red chilies (cut diagonally)
- 3 cherry tomato (cut them half)
- In a frying pan, heat the vegetable oil over medium heat for 30 seconds;
- Place chopped garlic and shallot, stir them quickly;
- Turn down the heat into medium low heat and add bean sprout, chopped fish, chopped chilies and tomatoes, mix them well;
- Add soy sauce, salt and sugar into the mixed veggie and continue to stir them together for 3 minutes over medium low heat;
- Add the chopped asparagus and stir it quickly over medium heat for 2 minutes;
- Turn off the heat and transfer them into serving dish and serve it with hot white/red rice while it is hot.
- 500 gr of ground chicken
- 6 cloves of garlic
- 8 thai chilies
- 2 tbs of vegetable oil
- 1 tbs of oyster sauce
- 1 tbs of light soy sauce
- 1/2 tsp of sugar
- 1 tsp of salt
- a bunch of fresh basil
- In a food processor, place garlic as well as thai chilies, process them until finely ground;
- In a frying pan, heat the vegetable oil over the medium high heat for 30 seconds; place the garlic and chili paste;
- Add the ground chicken and stir them together over medium low heat for 2 minutes;
- Add oyster sauce, light soy sauce, sugar, salt and basil; stir them well quickly and let it cook over medium heat for 8 minutes;
- Turn off the heat and transfer it to serving plate;
- Serve the Thai basil chicken with hot rice, over easy egg and slice of cucumber.
PS: You can also add some vegetable such as yellow pepper, asparagus, string bean or sweet bean into the Thai basil chicken.
- 6 cups of coconut milk (If you use can coconut, add 3 cups of water so it is not too rich)
- 1 boneless chicken breast (cut into small chunk)
- 3 cm of galangal (crushed)
- 3 stalks of lemon grass (crushed and chopped into 5 cm)
- 1 white onion (cut into thick wedges)
- 2 tomatoes (cut into thick wedges)
- 6 fresh of kaffir lime leaves (break the leaves into pieces to release the flavor)
- 200 gr of button mushrooms (cut into four pieces)
- 100 gr of sweet bean (cut into two pieces)
- 3 small tofu (cut into small chunk)
- 100 gr of pumpkin (cut into small chunk)
- 10 red chillies (cut them diagonally)
- 1/2 tsp of salt
- 1/4 tsp of sugar
- 4 tbs of lime juice
- a bunch of cilantro
- In a small pot, place 3 cups of coconut milk, crushed galangal as well as chopped lemon grass and cook them over low medium heat;
- As the coconut milk begins to cook, place the chicken chunk and add another 3 cups of coconut milk; stir them quickly in one direction and continue to cook them over low medium heat;
- Add the salt, sugar, chili, onion and tomatoes and stir them quickly in one direction and let them cook for 1 minute;
- Add the chopped tofu, mushroom as well as pumpkin, and let it cook for 10 minutes but make sure that it is not fully boil, hence the coconut milk will not be overcooked; add the sweet bean and cook it for 1 minute that way the sweet bean stay green;
- Turn the heat down, add the lime juice and also a bunch of cilantro; stir them quickly;
- Transfer the veggie tom kha gai into serving bowl and serve it with white/red rice while it is still hot.
- 2 tbs vegetable oil
- 1 tin of tuna in water
- 2 stalks of lemon grass (crushed)
- 2 tbs of lime juice
- a bunch of fresh basil leaves
- 6 fresh kaffir lime leaves (finely chopped)
- 2 cm of galangal (crushed)
- 3 cm of ginger (crushed)
- 1 tsp of grilled shrimp paste
- 10 red chilli
- 5 cayenne pepper
- 1 tsp of salt
- 1/2 tsp of sugar
- 8 of shallots
- Open the tin tuna, drain and pat it dry;
- Seasoning paste: In a food processor, add grilled shrimp paste, red chili, cayenne pepper, salt, sugar and shallots; process them until finely ground;
- In a frying pan, heat the vegetable oil over medium heat, add the seasoning paste, crushed galangal, crushed ginger as well as lemon grass. Let it cook it 2 minutes;
- Add the tuna and mix it well with the seasoning paste for 5 minutes;
- Add chopped fresh kaffir lime leaves and fresh basil, stir them well together and let it cook for 15 minutes;
- Transfer the tuna fufu into a serving dish and serve it with hot rice and stir-fried papaya leaves or papaya flowers.
- The tuna fufu can also be served while it is cold.