Monday, December 22, 2008

4 good news in a post?

Good News #1
we won! we won!
here's our hiv/aids advertisement

Do watch and leave your comments!
Here's our prize as winner beside getting full marks for the assignment!

That is me and Irene(indonesian girl menyibuk) at the steamboat restaurant celebrating our victory. Other group did very well but of course, not as good as ours! mwahahahahaha!!
you can check them out at and search under " "

Good News #2

For thinking skills class, we had to come up with a marketting plan to promote the good ol' GOOD MORNING TOWEL and we got first place as well!! Hip hip hooray! Hip hip hooray!

Good News #3

My term 2 examination just ended! so...i get the whole two weeks holiday.
I have already started a 1000 piece mona lisa puzzle and baked a chocolate cake today!

Doesn't look tempting here cause of the weird bump on the right side and the flash but!!
it sure does taste good! Its not soo sweet but is still a threat to your weight. T_T
I'll be learning knitting this holiday! Thanks to my grandmother, i have stacks of books on knitting and not to forget the hundreds of knitting needles! After this, ill be wearing scarf knitted by...yours,truly.

Good News #4

Now....jeng jeng jeng...Good news number 4....geez, i've forgotten...really.being so excited about good news above, i've actually forgotten good news it about mona lisa puzzle?
oh well, will get back once i've for now, only time will tell when i'll actually remember..

Sunday, December 7, 2008


Please come and support!

Monday, November 17, 2008

Fruit Flan

Seriously, im going all fruity! I've one bad news and one good news. Which one first?
Bad news first, remember i said that apple pie is an alternate way to get nutrient and satisfy your sweet tooth at the same time? Well, i just found out that cooked apples are dead apples. So, no nutrients will be absorbed. T.T
Guess that the only way is to eat fresh apples then..

The good news! This recipe REALLY is healthy! Fruits used are not cooked therefore, healthy cake!
Here goes..

Genoise Sponge
40g butter, melted
4 eggs
125g soft flour
125g sugar

Pastry Cream
250g milk
2 egg yolks
10g soft flour
60g sugar
15g custard powder
1 tsp vanilla essence

200g whiping cream
50g neutral glaze jelly
one mango
a few strawberries
2 kiwis

  1. Heat a pot of water to 80C (bain marie)
  2. Beat eggs and sugar in a bowl over the bain marie until mixture reaches 40 C.
  3. Remove bowl from bain marie and continue whisking until mixture doubles in volume.
  4. Fold in the flour.
  5. Gently incorporate the melted butter.
  6. Fill into cake mold and bake at 200 C for 20minutes.
  7. Unmold and allow sponge to cool.
Pastry Cream
  1. Boil the milk.
  2. Mix egg yolks, sugar, vanilla essence, soft flour and custard powder (cornstarch) in a mixing bowl.
  3. Incorporate boiling milk slowly into the egg yolk mixture.
  4. Pour mixture back into pan and stir continuously over medium heat until mixture thickens.
  5. Transfer mixture into a clean bowl and cover with plastic wrap. Allow to cool.
Assembling the cake
  1. Whip whipping cream till firm and light.
  2. Fold into cooled pastry cream to obtain Crème Princesse. (mixture must be firm and not runny)
  3. Slice genoise sponge into 2 equal discs.
  4. Moisten the first disc with syrup and spread with crème princess.
  5. Repeat with a second layer of disc.
  6. Decorate the top with fresh fruits. Glaze fruits with apricot/ neutral glaze.
You dont have to fold in the flour till well blended. Do not fold the flour for too long or the genoise may sink.
Make sure the the egg mixture does not cook! Water for bain marie shall not boil. Just simmering and make sure the bowl does not touch the water or it might cook the egg mixture.

Monday, November 10, 2008

Happy Birthday kids!

Did this quite some time ago. The frosting for dhamien is way too sweet but the one for sandra is just nice. sweet frosting, non-sweet but chocolatey cupcake.Nice balance.

Happy 1st Birthday Dhamien!

And......jeng jeng jeng....Selamat Hari Merdeka!!!my sis helped me in this...

sorry...colour is abit off. I have no idea why. I know, hey! you can't eat Malaysian Flag! It's against the law long as nobody knows! teehee..but hey! why am i posting it in blog then? That's simply because...nobody reads my blog! That's why! im such a genius =.='

Sunday, November 9, 2008

Im an E-shopaholic

okay! okay! i admit it. As much as i love baking, i love shopping too..I mean what kind of girl doesn't enjoy shopping (they're liars if they say they don't). It is indeed fun to shop but watch your purse.It'll drain away just like when you're drinking a glass of bubble tea shake in honeydew + vanilla..yummy..i especially love the one at my college. It's really refreshing when it was hot outside.

Anyway, back to topic, yes shopping...but why e shop? i mean you can't try them on right? can't really know if it fits. Well, shopping is still shopping. It's still very addictive.
The plus points are...
  1. you dont have to walk up and down the mall, everything is just at a click from your finger.
  2. There are hundreds and hundreds of eboutique available now.
  3. Some eboutique sells beautiful clothing at a very low price.
Now, you can even shop even on your lazy days!
I spent hundreds on eshopping. Blouse, dress, pants, skirt, coat, heels and the list goes on...

  1. 2- way flowy dress - RM20
  2. Brazil female jersey top - RM15
  3. Topshop knitted dress - RM50
  4. Key ng skirt - RM30
  5. RM55
  6. Blue Flowy Spagetthi Top - RM 20
  7. RM 32
  8. Cheongsam Top - RM 32
  9. Silver Gladiator Wedge - RM65
  10. Red Belt - RM22
  11. black leggings - RM20
  12. Free Bra - RM 30
  13. RM 18
  14. RM38
  15. RM57
  16. Black Pleated Skirt - RM25
  17. (The best thing EVER!!) RM55
  18. in black - RM39
  19. - RM40
  20. custom made charm bracelet - RM60

Banyak kan!!!!! mwahahaha..but im lovin' it and i do use all of them.not just keeping them in closet.

To serene : dont talk so much ah!!
So, the lesson shop online!

Friday, November 7, 2008

Tarte Alsacienne

Another fruit pastry? How much more healthier can i get! Tarte Alsacienne is also known for the famous apple tart.

Shortcrust pastry
100g butter
1 egg
200g soft flour
30g sugar

Baked Custard
5 eggs
500litre milk
100g sugar
1 tsp vanilla essence

5 apples, cut into about 1cm segments

  1. Rub butter with flour till lumps the size of tiny peas are achieved.
  2. Add sugar and egg and mix lightly into a dough.
  3. Wrap and rest in chiller for 15minutes.
  4. Roll into the required size and line a tart mold.
  5. Dock and chill for about 10minutes.
  6. Blind bake for about 20minutes at 180C.
  7. For baked custard, mix eggs, sugar and vanilla essence in a bowl.
  8. Boil the milk and pour slowly into the egg mixture, whisk gently.
  9. When tart is done, let cool for about 5minutes then fill with the baked custard.
  10. Garnish with apples and bake at 180C for 30minutes or until set.
  11. Sprinkle with icing sugar.

  • When pouring the hot milk into egg mixture, it is best to temper the eggs first.
  • Do not pour fast, this will cause the eggs to cook therefore, a result of slightly scrambled eggs in mixture.
  • How to temper egg mixture : Gently pour some hot milk into egg mixture and whisk. Then pour the rest of hot milk into egg mixture in a steady stream or pour the egg mixture into the hot milk. Never stop whisking as you do so.
  • Make sure the pastry is slightly cooled before you pour in the baked custard.
That's all you need to know to bake your very own tarte alsacienne! What are you waitting for? Make your own now!

Thursday, November 6, 2008

Assorted Fruit Tart

Alas! Something healthy for a change eh. I did this in my Pastry Kitchen Practical class last term. If you love blueberry tart from bakery, you'll love this more! ( Thanks Chef no...i paid for your lesson so you should thank me! *damn cinapek*)
*Bare in mind that i dont use salted butter and no, buttercup is not a butter, it's margerine


Sweet Dough
100g Butter
1 egg
200g soft flour
40g icing sugar
a pinch of salt

Almond Cream
200g butter
200g sugar
200g ground almond
4 tbsp corn starch

assorted fruits for decoration


  1. ( For Sweet Dough ) Mix flour, salt and icing sugar and make a well and add in eggs. Knead until you get a dough then wrap and chill until set. Then, roll into required shape to fit into tartlette mold. (smaller version of pie mold)
  2. Blind bake dough at 180C for about 15mins or until golden brown. Don't forget to softly stab the base with fork.
  3. Cream butter till soft and fluffy. Add in sugar and ground almond until its creamy, then fold in corn starch. Set aside.
  4. When sweet dough is done, leave to cool. Pour almond cream into tartlette and cool.
  5. Cut or slide assorted fruits and decorate the tartlettes. Brush some syrup for shine.
Thats it! 5 simple step. You may think that baking pies and tarts are hard since there's so many things to do. Well, you thought wrong. You may think "ahh! she says everything is easy" but it really is that simple. The hardest thing is washing. The most important thing is cleaning. Remember, clean as you go. Then you wouldnt have so many things in your sink.


Things you should know
  • Butter is not margerine! Butter is from animal source and margerine is from plant source.(yes, margerine is healthier than butter)
  • Butter : Scs, Golden Churn etc.
  • Margerine : Buttercup, Planta etc.
  • Different oven takes different period to preheat. So, invest on a termometer to check your oven temperature for a more accurate temp.
  • Pastry Flour, Bread Flour, All purpose flour and pau flour are not the same! If you like your cake hard, use bread flour (are you crazy?!) That's because it contains different amount of gluten.

Sunday, November 2, 2008

it was halloween

I was deciding between a clown or Harley Quinn. Then i jumped to The Grim Reaper since the costume is easy to make but ended up with....i dont know what.

Went to college looking like that. Everybody was practically staring at me and it was Career Day, none of the hotel representative wanted me.none approach me. T.T
some got scared and fell from the
Luckily, all the lecturers were understanding enough to allow me to enter the class.haha..

i have no idea what i i guess i'll be a goth who's dead because someone cut my throat and slashed my face cause im a pretty goth and goth aren't meant to be pretty.
so, for halloween, i went to Euphoria with few of my friends.

i was an angry ghost.

Didn't spent much time taking pictures. So, closing up for this halloween.

Monday, October 27, 2008

Clone of a cinnabon!!

Who loves cinnamon rolls?
Who thinks cinnamon rolls from cinnabon overpriced?
I do! I do! It is overpriced if you know how to do it. It's the EASIEST thing to bake and VERY VERY cheap.
I got this recipe from and the recipe is marvelous!
What more? You can control the sweetness and the flavour. yummy!

Ingredients :

1 cup milk
2 eggs (room temperature)
1/3 cup margerine (not butter!!!)
4 1/2 cups bread flour ( not multi-purpose flour!!)
1 tsp salt
1/2 cup white sugar
2 1/2 tsp bread yeast
1 cup brown sugar
2 1/2 tsp ground cinnamon
Chocolate chips
1/3 cup butter (softened)
1 package cream cheese
1/4 cup butter
1 1/2 cup icing sugar
1/2 vanilla extract
1/8 tsp salt

Method :
  1. Dissolve yeast in milk in a large bowl.
  2. Mix in sugar, margerine, salt and eggs.
  3. Add flour and mix well. Mixture will turn into a dough. Knead dough.
  4. Cover and let prove for one hour outside.( It will double it's size)
  5. Roll out into a rectangular shape. Spread the butter and sprinkle cinnamon,chocolate chips and brown sugar.
  6. Roll and cut. Place in slightly greased pan and let prove until it doubled it's size, takes about 30 minutes.
  7. Meanwhile, preheat oven to 200C. ( For fan oven, about 180C)
  8. Bake until golden brown about 15minutes. If it browns too fast, cover with aluminium foil and continue baking.
  9. For cream cheese frosting : Beat cream cheese with butter, icing sugar, vanilla and salt. Spread on warm rolls before serving

As simple as that!

  • You can place unbaked rolls in freezer. Just thaw and bake when you're ready to eat it.
  • If you use butter instead of margerine, cinnamon rolls won't be as soft.It will be rather hard.
  • Serve cinnamon rolls the day you bake it, or the rolls will turn hard.
  • If you dont take cinnamon, you can replace the butter,brown sugar and cinnamon with any jam you like.

That is all, any other suggestion or questions, just leave a comment! Dont have a chat box yet..(i dont know how!! T.T)

Sunday, October 5, 2008

Things you should know

i do date malay boys ;
most of my friends are malay ;
i do speak fluently in Bahasa Malaysia ;
i score A+ for my Tamadun Islam examination ;
i am interested in Islam.

Some people find that hard to believe.

" A chinese girl doing all that?! She does not bring her family honor!"

I dispice people who question me about the statement above.
Allow me to correct that, I hate people who does not accept my answers.

Many people,i have debated with. regarding this topic.
Thank you for trying to 'advise' me. I wish you well.

If you want a debate,you're more than welcome to come up to me
BUT PLEASE,only if you can speak proper english with proper spelling.
and only if you have a solid backup on whatever statement that you're going to use to backfire me.

I do all of the above,with both my feet still planted strong on earth.
how about you?
If you are those people who practise ethnocentric way of thinking, dont bother.
If you are those people who tends to follow western thinking,(who wants to be a mat salleh) you can forget about it.I will not entertain you.
If you have a history to fly away from the main topic,do not approach me.
If you only want a debate just to diss Islam,fuck off.
If you the type who talk confident just so to trick people to think that you're right, NEWS FLASH, doesn't work on me.

Do bear in mind that whatever you say will only make me better at debating. Thank you for the contribution.

Recent contributor ;
Raymond Liew
Adrian Hendrick
Elvin Wong
Kah Wah
John Lee

Sunday, September 21, 2008

Choux Chantilly

I did this in my kitchen class.oh ya! i switched course and college already.From TARC to Taylor's and from Quantity Surveying to Hospitality Management.

The price is very very far apart. One sem in Taylor's can pay for one and a half year in TARC. amazing huh?
BUT!!! the quality in Taylor's is waaaaay better from the floor to the roof and everything in between.
Back to topic, Choux Chantilly is also known as puff pastry! yummy yummy!

100g butter(unsalted)
250g milk
4 egss
2g salt
5g sugar
150g bread flour

For the Chantilly Cream
200g whipping cream
30g icing sugar
1 tsp vanilla essence

  1. Place butter, salt, sugar and milk in a pot and bring to a boil.
  2. Immediately, add in all the bread flour and stir the mixture into a smooth dough.
  3. Continue to cook, stirring at all times till mixture is not sticking to the pot.
  4. Transfer dough in a mixing bowl and leave to cool slightly.
  5. Add in the eggs one at a time.
  6. Pipe into desired shape and bake at preheated oven 190 C.
  7. For chantilly cream, whip cream till thickened slightly. Sift the icing sugar and add the cream. Add vanilla essence to mixture.Leave to cool in refrigerator.
  8. When patry is done, slice pastry in half and fill it up with chantilly cream. Sift icing sugar on top and serve.

Saturday, September 20, 2008

starting fresh

starting fresh with my blog again.ngehehe...
as from today onwards,i'll be updating at least 3 times a week?
no,no,make that 2 times a week!
Blog will be filled with recipes, recipes and recipes! Don't you just love baking?

To make my words valid, starting off with...drum rolls please!

Classic Chocolate Cake

Made this for my boyfriend's father's birthday and
was a great hit! (Psst...easy way to get some brownie points!)

1 package devil's food cake mix
1 box instant chocolate pudding mix
1 cup sour cream
1/2 cup water
1/2 cup vegetable oil
4 large eggs
chocolate frosting

  1. Preheat oven to 180°C.
  2. Grease two 9-inch round cake pans. Dust with flour and tap out the excess; set pans aside.
  3. Place the cake mix, pudding mix, sour cream, water, oil, and eggs in a large mixing bowl.
  4. Blend with an electric mixer on low speed for 1 minute.
  5. Stop and scrape down the sides of the bowl.
  6. On medium low speed, continue to blend for 2-3 minutes more.
  7. The batter will be very thick and should look well combined.
  8. Pour batter into prepared pans and smooth it out.
  9. Bake for 27-32 minutes (since I switched pans, I started checking the cakes at 25 minutes-- it was like gooey chocolate pudding-- then 3 minutes later it was perfect.
  10. Another couple of minutes and I think it would have been dry, so keep an eye on your cakes.
  11. Allow to cool in the pans on a wire rack for 20 minutes.
  12. Now is the time to start preparing your frosting.
  13. Run a knife along the edges on the cakes pans and carefully remove cake by inverting it; allow to cool for 20 minutes more on the wire rack right side up.
  14. When the cake layers are completely cool, cut layers in half (save a domed layer for the top-- it makes your cakes look homemade) and frost.

As simple as that and you get a god's dessert on your hand. Have fun working on this.

Sunday, January 20, 2008

Creme Brulee

When you love baking, you have to try making creme brulee. It's the silent code of baking.haha..kidding..anyway, i baked one and here's how i do it.


6 egg yolks
6 tbsp white sugar
1/2 tsp vanilla essence
2 1/2 cups heavy cream (I used whipping cream)

2 tbsp brown sugar

  1. Preheat oven to 300F ( 150C ).
  2. Beat egg yolks, white sugar and vanilla in a bowl until thick and creamy.
  3. Pour 1cup of cream into a saucepan and stir over low heat until it almost come to boil. Remove cream from heat.
  4. Stir cream into egg yolk mixture and whisk briefly.
  5. Pour the cream/yolk mixture into the rest of the cream and whisk.
  6. Skim the foam and pour the mixture into ramekins and place in a baking dish.
  7. Place baking dish in oven and pour hot water in the dish until it comes halfway up the ramekins.
  8. Bake at 375 F (180C ) for 15 - 30 minutes or until it has the gelatin like jiggle.
  9. Remove from oven, cool in bath water for about 15minutes.
  10. Place ramekins in freezer for an hour then you can transfer it to the fridge until serving time.
  11. Sprinkle the top with sugar and brown sugar.
  12. Torch the sugar until it caramelized. Be carefull not to burn.
  13. Serve immediately.

You can use coffee cups if you do not have ramekins.
You can use a broiler if you do not have a torch.

Saturday, January 12, 2008

Chocolate Chip Cookies

this is a basic chocolate chip cookies. An all time favorite.

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
2 cups semisweet chocolate chips
1 cup chopped walnuts (optional)

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cream together the butter, white sugar, and brown sugar until smooth.
  3. Beat in the eggs one at a time, then stir in the vanilla.
  4. Dissolve baking soda in hot water.
  5. Add to batter along with salt.
  6. Stir in flour, chocolate chips, and nuts.
  7. Drop by large spoonfuls onto ungreased pans.
  8. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.


i love chewy cookies with crispy edges. If you do, you'll love this.

Tuesday, January 8, 2008

Tuesday, January 1, 2008

Aglio Olio

Ever eaten aglio olio from Pizza Uno? The pasta with garlic sauce?
Well...i cooked that last few weeks. Kudos for me!
Here's how.


1 cup extra virgin olive oil
1 cup water
8 cloves of garlic (sliced)
1 1/2 tsp salt
1 1/2 tsp oregano
1 tsp black pepper
1 tsp parsley

In a saucepan, saute garlic in oil over medium heat until the garlic is golden brown.

Add water and simmer for 5 minutes, stirring occasionally.

Add parsley and seasonings; simmer uncovered another 10 minutes.

Combine thoroughly with pasta before serving.

See, it's really really easy. I used 500g of spaghetti.

Enjoy your own aglio olio while its hot.