Friday, December 31, 2010

Kuzi

Will add the recipe later.
Happy New Year everybody :)

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Another old school recipe....In the original recipe, the chicken is stuffed with rice pilaf but I can't stuff anything on this chicken as the opening is too big to sew.

Ingredient
I- Clean
1 whole chicken (preferably chicken with tougher meat )

II- Fry with ghee and grind.
10 cloves
2 inches cinnamon
1/4 candlenut
6 cardamom
1 tsp cummin
1tbsp coriander
1tsp aniseed

III- Pound
2 inches ginger
4 shallot

IV-
600 gm ghee
340 gm fresh milk
1 lime
1 small tin tomato puree
Pepper, salt to taste.

1.Clean chicken, put into a pot. Pour water until 3/4 of the chicken.
2. Pour 1/4 of the fresh milk from the amount in the  ingredient.
3. Let it boil until the water drop quarter of the pot.
4. If the chicken is still tough, add more water and another 1/4 of milk.
5. Once the water level drop again and the chicken meat has become tender, add  ghee and fry the chicken slowly.
6. Add 1tbsp of the spices, ginger, shallot,  tomato puree, the leftover milk, pepper, salt and squeeze the lime. Fry the chicken all size making sure the spices get into it.
7. Serve

Monday, December 27, 2010

Rojak Tauhu

Rojak Tauhu

Beancurd (choose the soft one. Cut into four. Deep fry , set aside)
Beansprout (cut the tails, blanch)
Cucumber (cut into half then slice)

For the dressing (kuah)
Garlic
Bird's eye chillies (Cili padi)
Ground nut (fry in pan without oil. Pound coarsely)
Sugar, Satt and soya sauce to taste

Pound garlic and bird eye chillies. Mix with groundnut then put in soya sauce, sugar and salt.
Mixture must be thick.

To serve, put beancurd, bean sprout and cucumber in a plate. Put the dressing on top.

Sunday, December 19, 2010

Spaghetti hentam-saja

There is some spaghetti which has been blanched previously leftover of the laksa Johor I made. No plans, no recipe in mind. I just checked the fridge to see what's available and made this. Suprisingly, it turn out to be delicious hehe!
In a spur of a moment spaghetti :P
Ingredients:
Spaghetti - blanched
Chicken stock
Ghee
Fresh prawn
Chicken meat diced
Shallot, Garlic, Ginger, Dried shrimps, Dried chillies (Put in food mixer and blend)
French beans-cut  , carrot diced, tomato quartered.

1. Heat wok and put ghee. Add blended mixture. Let the mixture cooked.
2.Stir in chicken meat. Add prawn. Then pour stock. Bring to boil.
3. Add salt.
4.Put in all the vegetables.Stir.
5.Add blanched spaghetti. Stir.
6.Served.

Saturday, December 18, 2010

Princess Cake

I couldn't wait to make this cake. It's my first time. In my mind I had many design for the princess to wear.
I have sketched designs on pieces of paper whenever I had time.
However, one thing I do not know then, is that I am not dealing with papers or cloth!

I have to deal with fondant and it is not as easy as it looks.
I have to design according to what the fondant becomes and not what how I want the fondant to be.
Underneath is the Red Velvet Cake layered and covered with cream cheese.
Outside is fondant and the silver colored glittering sweets and M&M colorful chocolate.
Had to make the best of what it can be. And it turn out not bad :)

One thing for sure, I made a little girl happy!
And that to me, is the best thing ever happened .....

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I have just got these from a better camera:




Saturday, November 27, 2010

Crispy mini popia with serunding ikan filing

Husband wants to eat popia as titbit while he's doing office work.
He doesn't want to buy the ready made ones as they don't taste the same as those he used to have back in KB.I have no slightest idea of how KB popia taste like.
But I made them anyway.

Serunding Ikan (Fish floss)
Ikan selayang (Sardine fish- boil with water, salt and asam keping- remove from bones and shred finely)
Shallot, Garlic
Galangal
Lemon Grass
Tumeric
Ginger
Fresh red chillies and some pounded dried chillies. (depends on how hot you prefer)
Coconut milk
Coriander, anis seed, cummin seed
a bit of tamarind juice.

Place ingredients in a big wok and cook under slow fire until dry. Stir every now and then to avoid getting burnt.


Popia

Cut instant popia triangle shape. Put some of the serunding on it. Roll.






Heat oil and deep fry popia


 .

Chinese Dinner

Venue: Royale Chulan, KL.
Time : 8pm


Menu
Lobster Yee San.

Four Season Combination

Double Boiled Superior Shark's Fin Soup

Deep Fried Crispy Pigeons
Pan Sear Cod Fillet with Spice Sauce
a bit too sweet :/

Stir Fried Venison with Ginger and Spring Onions
too salty!

Braised Baby Cabbage with Conpoy Sauce

Pan Fried Seafood Bean Curd with Abalone Sauce
Wok Fried Fragrant Noodle with Fresh Water King Prawns
Chilled Rock Melon with Red Dates
Assorted Malay Kuih

Chinese Tea
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&#Faint!#@**

Saturday, November 20, 2010

1031 cupcakes and much more

I baked some 1031 cupcakes and more but 1031 were presented the guest in Izzah's wedding yesterday.
The rest of the cuppies were rejected due to their condition.
Hours taken - 39 hours
Oven - 2 (One bake in the middle, the other brown quicker on the bottom!)
I have only one small mixer working.
Manpower - Just me and sometimes my maid Cik Limah who also have some other things to do.

Doorgift for wedding, the icing melted isk!
Quite an experience.Will update on my findings!
Cudn't find time to take pic of what I baked, I managed to get this from the wedding pics- the guest table. Talk about the long hours I did to decorate the cuppies, they end up like this huhu!

Monday, November 15, 2010

China Leek

I 've tasted this some kind of meaty taste chewable food in some chinese restaurant many years back.
I was told it was not meat so I thought it was somekind of mushroom.
I came across the plant a few days ago in Armada hotel buffet. There was a label for the food and it stated China Leek top side something something. I tried to find out more in Google but not successful.

I wonder what it actually is. It taste very nice and good for vegetarian to substitute meat.

Monday, November 8, 2010

Plans for wedding door gift

I have like a week more to go to start working on wedding door gift for Izzah.
This is my first time and it is already challenging in mind. 1020 cupcakes to be ready by 19 November 2010.
I can't do it early and I will be very kelam kabut if I do it late.I have to plan my time very carefully.
This is challenging, I love challenge....
Can I make it, or will it be a disaster?
One thing for sure, I am not willing to spoil Izzah's wedding!
Something which look a bit like this...
Not sure whether I should use fondant or butter cream.
Fondant:
1. looks neat
2.do not smudge
3.can be design in many ways like the one you see on top.

BUT
1. under heat it will start to become oily
2.it doesn't taste nice- too sweet
3. it's expensive


Buttercream
1. taste nicer
2.cheaper


BUT
1. smudge
2.have to seive icing sugar several times to get a good smooth result otherwise you can feel it on your teeth.







Sunday, November 7, 2010

Popcakes

My attempt to make popcake today. Recipe I took from pertmuffin's blog. I don't know who she is so I can't put her recipe here because I don't have her permission la.

When I made these popcakes:
1.I realized that I am not good with chocolate.
2.I could never understand chocolate.
3. I envy those who knew how to deal with it.
4. Guess I have to find some chocolate class before I attempt praline.
Darn...why does it look so easy when someone else is making it!!!



Friday, November 5, 2010

Bubur Asyura, Salad and Bingka Ubi

Its a holiday today, Deepavali. I was dead tired that I slept early last night.
And I woke up early this morning and went straight to the kitchen to prepare for the Bubur Asyura.

I have chosen an old receipe from cikgu Ahmad receipe book. Not sure what his real name, I simply put his name as Ahmad. However, in real life, the writer of this very old Johorian recipe book was a teacher and a cook, a very good one it seems. I believe he was very famous back then judging from the followers of his recipe.

However, his cooking technique can be very tedious. You have to start everything from scratch even the curry powder. Back then there is no ready made curry powder, no blender or food mixer. No gas or electric stove/oven. So you have to go back in time to try this recipe hehe.

Bubur in English is congee or porridge. Bubur Asyura or Bubur Kanji is usually made on Ashura Day which is 10th day of first month in Islam, Muharram. In Islam no matter what your Sectarian (Sunni or Shia), Ashura is related to war. However, I don't think any of the Islamic warriors back then eat this particular congee I'm making. I'm pretty sure they ate bread rather than spooning congee into their mouth.


Anyway, today is not 10th of Muharram, it's end of Zulkaedah nearing Zulhijjah where Muslims all around the world will be celebrating Eidul Adha. And the Hindus are celebrating Deepavali today. 



Bubur Asyura

Ingredients:
I - Main
2 whole chicken ( I replaced with 1 kg of beef -cooked until tender, keep the stock aside)
600 gm Siamese rice wash
200 gm coconut milk
1/2 coconut to make kerisik

II
2 (pokok? how to translate - bouquet? Adoi)Chinese celery (daun ketumbar)-chopped finely
5 stalk Celery leafs (Daun saderi) - chopped finely
5 stalk Sacallion (daun bawang) - chopped finely
4 boiled egg ( I omitted this)
4 eggs (fry like pancake and cut into strips)
76 gm lotus seed (buah teratai- I omitted this)-boil till tender
76 gm peanut (kacang tanah - bigger ones)- boil till tender
76 gm chick pea (kacang kuda- I din used this either)- boil till tender
2 carrot diced

III- Spices (Usually I will fry these spices without oil then grind them. You can never imagine the wonderful aroma they made to the dish)
5 tbs coriander
1 tbs cummin
1/2 tbs aniseed
1 tbs sajira (I'm not sure what this is. Someone told me it looks like aniseed only thinner.Probably it comes with a different name. I din used this)

IV-Chopped in strip. Fry till brown and crisp, then crush with hand.
20 shallots
15 garlic

V-Add to ingredient
15 cardamom
20 cloves
5 cm of cinnamon
2 star anise
1 nutmeg (pound finely)
1 tbs pepper
7.5 cm ginger (pound finely)
76 gm ghee
Salt to taste, Chicken stock cubes.

1. Put rice into a big pot onto stove. Put in the beef stock and add about 4 (1.2 kg)tin of water and 200 gm of coconut milk.
2. Add the ground spices, nutmeg, ginger and the crushed shallots and garlics.
3.Let the rice softened, then add in beef, nuts, carrot, chicken stock, some of the leafs (leave some for garnishing)
4.Stir until thickens and add salt to taste.
5. Garnish with crisp fried shallots, leafs and fried/boiled eggs.
Eat with accompanied salad.



The Salad to accompany this dish
I- Julienne
Chinese turnip (sengkuang)
Cucumber

II- Sauce - Pound or put everything into blender or food processor
Red chillies
Sweet potato or potato to thicken sauce
Vineger
Dried shrimps
Salt, Sugar.


This cake is made of tapioca which I also made today , bingka ubi,(in Johor we call bengkang ubi) found in Mat Gebu's website. I don't have his permission to publish his recipe so you can get it from his blog. Its a good recipe, my bingka ubi turn out very nice and delicious. But the idea to put it into cuppies din work as they sticks to cuppies paper.

Thursday, November 4, 2010

Nyanyian Rindu by Ebiet G. Ade

I am in one of the nostalgic mood today.
I used to like this song when I was younger...well listening to it again, I still do.
The link of the song is somewhere below in my blog.
These are the lyric:


Coba engkau katakan padaku
apa yang seharusnya aku lakukan
bila larut tiba wajahmu terbayang
Kerinduan ini semakin dalam
Gemuruh ombak di pantai Kuta
Sejuk, lembut angin di bukit Kintamani
Gadis-gadis kecil menjajakan cincin
tak mampu mengusir kau yang manis
Bila saja kau ada di sampingku,
sama-sama arungi danau biru
Bila malam mata enggan terpejam
Berbincang tentang bulan merah ho…
Du du du du du du du du du du du du du du du
du du du du du du du du du du du du du du du
*courtesy of FunLirik.com
Coba engkau dengar lagu ini
Aku yang tertidur dan tengah bermimpi
Langit-langit kamar jadi penuh gambar
wajahmu yang bening, sejuk, segar
Kapan lagi kita akan bertemu
meski hanya sekilas kau tersenyum?
Kapan lagi kita nyanyi bersama?
Tatapanmu membasuh luka, ho…
Du du du du du du du du du du du du du du du
du du du du du du du du du du du du du du du


***Tomorrow my cousins are coming. I planned to make Bubur Asyura with its salad and bingka ubi - a recipe I found online. Hmm let see how they turned out tomorrow

Sunday, October 24, 2010

From my kitchen - Botok-botok



Ingredients
I- Any kind of fish - I used Spanish Mackerel - cut into small pieces to fit in square banana leaf.

II- Pound or blend till fine:
     Coriander
     Cummin
    Anis seed
   White pepper
    Dried chillies
    Tumeric
    Lemon grass
   Galangal
   Ginger
   Shallots
    Garlic

III- Tamarind juice
      Coconut milk
      Kerisik
      Chicken stock, sugar and salt.

IV- Banana leaves to fold the ingredients - cut into 7x 8 inches-depending how big the fish portions are,
       Young Mengkudu leaves
       Young Tapioca leaves
        Young Papaya leaves
        Pucuk Teh Belanda
        Daun Semangkuk
        Daun kesom
        Daun selasih (Thai Basil)
        Daun kunyit (tumeric leaf)

1. Mix ingredients II with III forming a paste
2. Clean and cut banana leaves into big rectangles - fits for how many portion of fish you cut.
3. Daun kesom, selasih and daun kunyit chopped finely
4. Arrange Mengkudu leaves on the banana leaves follow by Tapioca leaves and Papaya leaves, Pucuk Teh
    and Daun Semangkuk.
5. Put the blended  paste on top of the leaves.
6. Put a bit of the chopped leaves on each fish. Same steps to be done on each portion of fish.
7. Fold banana leaves like you are folding lepat pisang.
8.Steam the fish for 2 hours.
9. Served with white rice.
Tapioca leaves

Daun Semangkuk

Daun kesum

Daun Mengkudu

Papaya tree

Pucuk Teh Belanda
Daun Selasih (Thai Basil)

.

Thursday, October 21, 2010

Another order

I slept at 3.30 am this morning. And I wasn't late for work today :)
It certainly is different when you are doing something you love. I felt fine when I woke up this morning, no dizzines which will usually occured when I sleep late.
for the children


I made 1 set (16) of size 8 cupcake for my husband's children and 1 set (25) size 12 for Nani who ordered a week ago.



                                       
Some new lesson learnt :
1. Size 12 is big, so make sure the icing is used for them first. I found out that I  was out of icing when I did the 16th cuppies! Fondant saved the day!
2. Do the ordered ones first. You will be in trouble if you can't finish them as you promised
3. Cuppies needs extra handling. When traveling, you need to make sure that they were placed on a stable spot. I have to covered them with whatever cloth (clean ones of course) I have to make sure that they are not affected when my car went through the road humps or holes.

Time to get back to work!

Wednesday, October 20, 2010

Cupcakes made last night

Some new lesson learnt while doing cupcake:

1. I am not good with noozles :(
2. Need that digital weighing machine to have same size of cupcakes
3. Do not panic if the cake expand twice its size. After a few hours it will shrink a bit.






Made these till 2 am this morning. They are chocolate cupcakes topped with butter cream.
Apologise for the quality of picture- I used my phone again. So lesson no 4. Get a good quality camera!

Sunday, October 17, 2010

Lunch today

1. Gulai tumis lada hitam ikan pari
When talk about gulai (I think best translated as sauce or gravy), in Malaysia gulai means different kind of dish depending on the location you are at.
If you are in Northern part of Malaysia, gulai means Curry - the color is brownish.
If you are in some part of Selangor, Negeri Sembilan or some places in Malacca, gulai means  Gulai Lemak Cili Padi (Coconut sauce with bird eye chillies) and the color is greenish whitish--closer to white.
In Kelantan or Terengganu or maybe Pahang too, gulai is orangy red similar with curry but the spices is different.
When you are in Johor, if you are true Johorian, the gulai is usually reddish.
So if someone tells you that they ate gulai, ask them which color :p


The recipe:

Gulai Tumis Lada Hitam (Fish in pepper and chilly gravy)
I -  Main Ingredient
Fish (I used ikan pari "stingray") cut in  rectangles according to its bones
Daun kesom (kesom leafs)
Tamarind juice

II - Pound or put the following into blender
5-6 Red chillies
20-30 Dried chillies- depends on whether you want it hot
1 tsp Peppercorn
1 tsp curry powder
Shallots
Garlic
Ginger
Tumeric
Shrimp Paste
1-2 shallot slice thinly


1. Heat pan. Put in the thinly sliced shallot. Let it brown.
2. Pour in the pounded mixture. Let the ingredients cooked until its own oil comes out
3. Squeeze tamarind with a cup of water. Pour juice into the pan. Stir and add according to how thick or thin we want the gravy. If you want it thinner then squeeze more tamarind juices. Let it simmer.
4. Once boiled, put in the fish and daun kesom. Let it cooked for awhile.
5. Served with hot rice. Best eaten with hot rice and soya sauce.




2. Sayur turi masak lemak
 I haven't eaten this vegetable for ages. Sayur turi is not easy to find.
                                            This is how pokok turi looks like.
I always bought some other vegetable mistaken as turi before. But this time I saw it's white flower and I confirmed  it is turi.
Turi is best eaten when cooked with coconut milk.

Sayur Turi Masak Lemak (Sayur Turi in coconut sauce)

Ingredients:

Some daun turi. (the leaves will shrink so you need large amount- take only the leaves and flower if any)
Coconut milk
Sweet potato - peel and cut like cutting potato for soups.
Shallot
a bit of dry shrimps or ikan bilis(anchovy).

1.Slice shallots. Clean dry shrimp or anchovy.
2. Put coconut milk, slice shallots and anchovy into the pot with sweet potatoes. Bring to boil.
3.When boiled and the sweet potatoes already softened, add the leaves. Let it cooked for a while, stirring every now and then.
4. Serve with white rice and sambal belacan.

3. Sambal belacan
This is easy but a must for most Malay home.
Red chillies or bird eyed chillies or a bit of both.
Shrimp paste-grilled a few minutes.
Lime  or tamarind juice.

Pound chillies with shrimp paste. Add a bit of salt and sugar.
Once the ingredients are fine, add the juice.
Served.

Saturday, October 16, 2010

Halwa Maskat

I made halwa maskat, a traditional recipe today. It has the influence of Arab and Indian. 
Halwa usually means sweet and indeed it is sweet unless you adjust the content of sugar to your preference.And like any other traditional food, you have to stir for a few hours. Tedious and tiring. 
Sakit pinggang isk.
However, it is worth it for I have been craving for it since Eid. No chance of buying it in the supermarket, I guess because not many demand. The new generation might not even heard of  it, let alone tasting it. 

 I have made halwa maskat many many years back. When I read the recipe again, I have completely forgotten, could not figure out which to take whether the water or the flour after keeping it overnight. I figure it out today and my halwa turn out nice but still sweet though I have reduced the sugar content. Guess I have to reduce more in the future. 
Here's the recipe, its an old recipe so its not that accurate. You have to adjust things a bit. And the measurement was in kati. 1 kati = 600 gm.

Halwa Maskat
300 gm flour
500 gm lump sugar (gula batu)
200 gm sugar
450 gm ghee
10 cardamom (buah pelaga) - take off the skin
10 almond- skinned cut into small bits and put into oven for 2 mins
saffron or yellow coloring

1. This is the tedious part- Mixed and knead flour like you are making breadwith 1500ml  of water. Knead bit by bit with water under a sieve so that the sticky part of the flour stayed on the sieve.Leave the mixture overnight/
2.Boil sugar and lump sugar with 1750ml water. Put in pandan leave and the cardamom or you can put the cardomom when you cook the halwa.
3.Separate the overnight flour from the clear water which float above it.Mixed the flour  with the sugar mixture. Put mixture in a large pan.
4.Stir and add in the almond, cardamom (if you didn't add in the sugar) and yellow coloring or saffron.
5. Add ghee bit by bit and keep stirring for about 2 hours or until the mixture didn't stick to the pan.
6. Pour into baking tray 9.5 x 10 inches and let it cool. Cut into squares and served.

There is another recipe which includes lime juice. I didn't use it. If you wish to, you may add in step 3.
Halwa Maskat
Important note: I just found out that you must not put  halwa maskat in the fridge. The oil will be frozen and the shiny color will fade. The taste will be different too.Therefore you have to keep it under room tempreature . It can last for a few days.

Tuesday, October 12, 2010

Harisa

I woke up this morning feeling like making something traditional. And I thought of "Harisa". Been a long time since I made "Harisa". But the thing is, not many knows how to eat/appreciate it not even me hehe. Whenever I made this dish, I have already planned who to give it to. That was when I'm in JB. From where I am staying now, I don't think it worth stirring for hours. (You have to stir for at least 2 hours under low fire).

Harisa is an old traditional arab savoury  which has been taken by Johorian especially the palace as their traditional dish. Even the arabs from arab countries frown when asked if they knew what harisa is. When I looked in google I found out that it is a name for some sweet dish from Tunisia which is totally different from what my harisa is. And when I google arisa or arissa I ended up looking at some girls picture of that name huh!

Anyway, here is the recipe for harisa. I have the picture somewhere, will put it here if I can find it.

1 kilo of meat (chicken, mutton or beef )
800 gm quaker oat (you can use terigu to replace this. Not sure what terigu is in English)
2 packet of kurma spice or beriani (the small 50sen each)

1/2 tin of milk
225 gm ghee
a bit of cinnamon, star anise, cardamom, clove
salt to taste


Pound:
2 garlic
a bit of ginger
some shallot


1. Boil meat with cinnamom, star anise, cardamom, clove and salt until cooked.
Tear the meat into fine bits (do not blend the meat in blender as it will lose the taste).
Keep the stock and throw away the cinnamon, star anise, cardamom and clove which has been used.
2. Soak oat and meat in the stock for an hour.
3. Stir under low fire and add in the pounded ingredients with kurma or beriani spice and milk.
4.Add in salt.Stir until the meat blend with oat and cooked.
5. Add ghee. Stir until ghee blended with the rest of ingredient for about 2 hours. The whole thing will become oily and you will smell the strong smell of ghee. Take out some of the oil to reduce it from becoming too oily.
6. Put the cooked harisa into a tray or mould. Make a small hole in the middle.Add some oil taken from it before into the hole. Garnish with fried garlic.
7. Two ways of serving - i) with honey  or ii) garam lada or just chilly sauce.

Couldn't find my harisa pic :( So I curik someone else's pic online huhu. Hope orang tu tak marah!

Sunday, October 10, 2010

Roti Naik ku hangus!

I was like a few second late when I found out that the roti naik (local type of bread) that I made burnt in the oven. About 30% of it, brown on the top and black at the bottom! And that is all there is! I purposely used the bigger oven to accomodate the whole 25 of them so that I din  have to make two baking trip...and the whole 25 of the bread burnt. Adoi! Who's gonna eat them! They do taste nice though!

Anyway here's the recipe for "Roti Naik". Dont worry, if you keep track of the time, those breads will come out fine.

400 gm high protein flour
100 gm Hong Kong flour
250 ml coconut juice (can be replaced with plain water)
50 gm milk powder
3/4 tsp bread improver
180 gm brown sugar
100 gm butter
11 gm yeast
1 tsp vanilla

Put everything into breadmaker  and let the breadmaker do all the working. After an hour and half the alarm will beep and you will find a nice dough which has risen twice its size.
Shape into round small dough and leave on a butter glazed tray covered with wet towel for an hour.
After an hour the dough will rise for the second time.
Bake in oven under 180C  for 20 minutes or until cooked. Glaze the bread surface with butter while it is still hot. Let it cool on the rack before serving.
My roti naik hangus!

Friday, October 8, 2010

Cupcakes

                                                         My first cupcake order


 Lesson learnt:
1.Sieve your icing sugar before used otherwise you can feel that you are biting sugar when you eat the butter cream.
2. Weigh your cupcake so that each has same size! ( Nigella doesnt have to do this!)
3. One pack of premix (500gm) can produce more than 50 cupcakes size 8.
4. It is not easy to get a nice cupcake box for 25 size 8 cupcakes. You will ended up with plain white box.
5. Mint and chocolate chip doesn't mix!
6.Time taken for my first order is 3 nights from 7-12pm. All together -15 hours. Need to improve on time management!.
7. Using fondant is much easier and neater than butter cream. But sometimes fondant cracked due to room tempreature. Not sure how to deal with it (guess I have to ask my cupcake guru, Lynn Hassan when I meet her), I just cover the cracks with more decoration.

Tuesday, October 5, 2010

Laksa Johor

I made Laksa Johor for Estate's Hari Raya gathering a week ago. Managed to get pictures contributed by my  friend, Maziah, thanks to her.
                          

The laksa which is actually spaghetti (Johorian have not been using the normal home made laksa for the past 40-50 years I think. Hence we thought we have Italian blood running in us)
The sauce is made of ikan tenggiri (Mackerel), prawns and some spices.

The condiments - bean sprout, cucumber, onion, pickled radish, bunga kantan, thai basil, daun kesum and limau kasturi

Monday, October 4, 2010

In quest for "Pastry Pro"

I was on a day off today (my birthday today, so why work!) when I decided to make a trip to Pastry pro.

What is Pastry pro? Well it is supplier of bakery goods. My cupcake guru, Lynn Hassan, mentioned this supplier's name every time she introduce some bakery product for us to do the cupcakes. I imagined the Supplier has all the things we need in baking which we could not find elsewhere. Names like "ganache" and fondants have crossed my path as my many cookbooks (God knows where my good ole Mrs Beeton cook book gone to) but never rang a bell until I went to Lynn Hassan's class. God bless her, she taught us a lot!

My google map did not work in this pc. Luckily there is a map provided in their website. At about 10 am I went for my quest of  Pastrypro. I reached Kepong at almost 12.00 with the map beside me. I saw Petronas and Shell several time as I turned around and around Manjalara unable to find the location. 

After awhile, I noticed the word Puspakom on the map and stopped at Shell station to ask the exact location. The man told me to turn left which I did and ended up in the highway yet again. It's like going in a round place which ends up at the same time. One last try I went straight on Jalan Taman Bukit Maluri and end up in some school of Taman Bukit Maluri itself. The name of the road changed from numbers to some name of flowers. I have already thought of giving up and make a U turn.

It was almost 1.30  pm when my husband called and I told him what happened. And then suddenly I realised that I have not tried the road on the left where there are  factories instead of shoplots. And the road is similar to Pastry Pro address. Finally, I heaved a sigh of relief. There it was no 8 . 

And I managed to find all that I want, there...and become a member as well!
Birthday celebration at Bagan Lalang tonight with my beloved husband, cayunk.