What a trip!

Finally came back from the tip of Borneo..boy, I have to admit that this is perhaps the worst site I have ever conducted a study on. No offense, but it kinda freaked me out the first day; even worse than the dumping grounds! Not only does the place smell really really bad, it's like dominated by packs of BIG horrible black flies...tons and millions of them!

Nevertheless, thank God I managed to come back as planned. The client was trying to scare me the night we had our seafood dinner that cancellation of flights at the very last minute is a routine thingy at that town, either due to inadequate passengers or technical failure (as they claimed). Made me worried sick when i got to the airport at 3.30pm (flight's at 4.30pm) coz not a single soul was there!!!!!! Imagine that......haha.

Am going to pose more of my Haw Flake Cheese Lapis here...Just received more comments from colleagues as i checked my internal email this morning:

Colleague B: Sdap jga tu kek lapis ko..buli jual d suprmrket.

Colleague C: I’ve tried your cake and its good actually, taste similar to kek lapis s’wak hehehe. Good because taste not so “b’lemak” which is less butter and taste a bit sour, which I like.
Improvement: Give a more bright or striking color so that it will be more presentable and soften the kek a bit. The taste is definitely suits my taste bud.

A BIG thanks to you guys! :o-)....

As i was checking through my picture folder, i just realised that I haven’t posed these photos since I last made them. Though a bit outdated, here are them:
1. Mango cheesie boy. Hope you remember this cake, which was ordered by my ex colleague two weeks ago for her 8 year old birthday son. The deco was a failure to me and the poor boy had to stand, stare and wonder why the boy (cake) had specs on when he has none!

2) Kiwi tartlets: sweet crust pastry with chocolate cake underneath, cream cheese and kiwi fruit as the topping.

3) Mango tartlets: The mangoes were the leftovers from the mango cheesie boy cake. Also bottomed with chocolate cake and topped with mango cream cheese and mangoes pieces.

Comments

A normal day again, same old routine and work. In fact my work has not changed at all for the past months, where is the passion I used to have for work??? Gone with the wind…

Here are some photos of the Layered Cake or Kek Lapis I mentioned yesterday :

Took these photos last minute...so they weren't really good.

If I haven’t mentioned this, the recipe I used was Haw Flake Cheese Lapis.

Since I neither eat nor fancy my own products, I always love comments especially when it’s my first time. Here are some comments I’ve received so far:

Mom: The cake is moist and heavy enough, however the taste is still not as rich as the S’wak ones.
Dad: Nicer than the Bali’s layered cakes, too sweet though. I don’t dare to eat too much.
Kimmie: Okiee lar….(so mian qiang oh)
Colleague A: Too sweet…maybe coz of the san char bing

And a recent comment from a close friend of mine who just sent me this message: Oh ya, ur kek lapis kan, they like it o..they said taste is very good oredi but the layer is quite thick compare to kek lapis S’wak. U should’ve make it thinner and my sis said, should make the colour brighter. And my elder brother said, ur cake really looks like cake, compared to mine..hehe.

Really appreciated all the comments. Thanks everybody :-). At least I’m aware now of the areas I need to improve which in summary are:
(1) The thickness of each layer (the thinner the better, I have to get myself a metal flattener then);

(2) The richness (I guess this point has to do with the selection of recipes???);

(3) Reduce sweetness (Can I do anything about this if I decide to continue using san char? Well, unless I remove the sugar totally which is also redundant coz the cake texture would be affected (greatly)!);

(4) Colour (I can always add more colourings although it is not agreeable from health point of view. Will search for other alternatives and substitutes.)

Messaged my ‘Ge Ge’ this morning to ask him help me checkout the West M’sian phone directory book for the Chinese embassy’s contacts, since we only have the directories for the east side. Seems like Mr ‘Ge Ge’ has been busy practicing his badminton….any chances of participating in the London 2012? Hehe, our future gold medalist….Jia You oh!

Air asia is starting their zero fare promotion today; 1,000,000 seats so people need only pay for the taxes. Booking period is till this Sunday only, for travel from April 2009 to September 2009. Imagine to Melbourne, it costs only RM990 for a round whole trip!

Will be going outstation tomorrow to a town which I haven’t been for decades, the tip of Borneo!! Have a study to be conducted there and shall be back by this Thursday!

P/S: I still haven’t got the chance to do my muk shu gao yet, and I’m already thinking of Blueberry Kek Lapis……Well, just let’s say…I enjoy buying muk shu gao (the below) than making one that I probably won’t eat! Unless Mr PA, you’re willing to make for me??

The muk shu gao i normally buy

Layered Cakes

The BJ 2008 Olympics finally ended last night. Mr PA thinks the closing ceremony was a bit on the complicated side whereas I like the part where they formed the human logo on the tower, which I thought was really really COOL. Hehe, one thing he was right was that the opening ceremony did present a more significant meaning in comparison to the closing although I had a hard time understanding it (hehe). I guess a grand opening is very necessary, not only as an introductory and symbol of warmness, magnificence and splendor of the country, but because people tend to judge from the cover......Confusing sentence, nevertheless China has done a great job!
Well, I didn’t manage to make the muk shu gao, coz the tapioca flour at home has expired, which I didn’t realize until I started laying out the ingredients. (Look at how determined I am…:-P). As a result, I ended up baking Layered Cake, or Kek Lapis, with san char (haw flakes). I have been dreading to bake this cake for a long long time, but have been postponing it due to cost and time. Kek Lapis or Layered Cake is one of S'wak’s famous local delights. If you happen to visit S’wak, you may want to try them because they’re really good! Originated from the Kalimantan side, this cake is always brightly coloured and diversed in shape and pattern , but mind you, they are labour and cost intensive (very!). The making process of the cake is a delicate and time consuming one, which requires lotsa patience..and therefore is often more expensive as compared with other cakes (even to cheesecakes). S'wak layered cakes today have slowly evolved into its own unique style, taste and characteristic. One of favourites is the one with lotsa san char..and that was why i decided to start with this recipe!

So yesterday was my first time! (Hip hip hurray!) Though the result was not very good and still very "least" comparable to the ones in S'wak, I’m glad that everyone agreed it is better than the ones mom bought in Bali! Will improve further and who knows I’ll be opening a bakery that emphasizes M’sian and Chinese pastries/desserts and snacks? I promise to upload the pictures tomorrow!

Mistake

Oppss..just found out that the Suan Yang Rou is supposed to be Shuan Yang Rou. Suan means sour, which is obviously not the right word to describe this dish! On the other hand, Shuan is dipping in water within a short time. Meanwhile, the BJ sweet and sour fish is called Song Shu Gui Yu, which rhymes as ‘posh’ and ‘majestic’ as it looks. Suitable for gao gu ladies like me…:-P.

I haven’t been writing about books lately, coz have not been touching any for the past months. The latest book I hooked onto was P.S. I love you (bought on 1st June), which I have not finished till now. It was not a biography book, and the only reason I bought it was because it was cheap. DUH...DUH...

The story line was pretty interesting, pity that it isn’t my cup of tea. :-)

P/S: Oh ya, i'm determined to make my muk shu gao tomorrow....**Wink **Wink..hopefully :-P

Themesong

Bei jing huan ying ni, wei ni kai tian bi di…this BJ Olympic theme song is sooo meaningful that I fell in love with it the moment I heard it on the TV. It really touches the hearts of the people, especially us Chinese stranded in foreign lands. Oh well, not really stranded…it’s just that we kinda lost our true identity in an indirect manner. Chinese immigrants are either classified as second or third class citizens in other countries, but never first class, no matter how smart, intelligent, reputable or rich they are. Sad to say also, most overseas Chinese today can’t even speak or write Chinese at all. Seems like..they lost their culture and traditions. Like me..:-P

The song depicts Beijing or China’s warmest welcome to the people around the world, regardless of whether you are black, white, red or yellow, you’re very much invited to visit China and experience her beautiful landscape, enriching history and hospitable Chinese. Makes me really proud to be a Chinese though not in nationality, but in blood, inheritance and race. God bless all Chinese, China and Beijing always!!

I found this English translation of Welcome to Beijing (Bei Jing Huan Ying Ni)'s lyrics along with the Pinyin for those who doesn't know how to read Chinese like me on the internet:

Let’s embrace another morning and enjoy its ever new air.
Ying jie ling yi ge chen xi, dai lai quan xin kong qi.

With the fragrance of tea, it smells different. But it feels great, full of friendship.

Qi xi gai bian qing wei bu bian, cha xiang tiao man qing yi.

Our door is always open. We are waiting for you open-armed.
Wo jia da men chang da kai, kai fang huai bao deng ni.

After a big hug, you'll feel close with us. And surely you will love this place.

Yong bao guo jiu you le mo qi, ni jiu hui ai shang zhe li.

Our guests, no matter where you come from, please feel at home.

Bu guan yuan jin dou shi ke ren, qing bu yong ke qi.

We promised to get together here. So welcome!

Xiang yue hao le zai yi qi, wo men huan ying ni.

We cultivate Chinese evergreen in the garden. All the time, it is producing a new legend.

Wo jia zhong zhe wan nian qing, kai fang mei duan chuan qi.

In the soil rich in traditions, we plant. Hope everything we plant here leaves you a great experience.

Wei chuan tong de tu rang bo zhong, wei ni liu xia hui yi.

Our guests, no matter we've met before or not, please feel at ease.

Mo sheng shu xi dou shi ke ren, qing bu yong ju li.

Even if you have been here for many times, you won't feel bored 'cause we have vast new things for you.

Di ji ci lai mei guan xi, you tai duo hua ti.

Welcome to Beijing; we've done a lot for your visit.

Bei jing huan ying ni, wei ni kai tian bi di.

Its charm in ever changing is full of life.

Liu dong zhong de mei li, chong man zhe chao qi.

Welcome to Beijing; let's breathe together in the sunshine.

Bei jing huan ying ni, zai tai yang xia fen xiang hu xi.

Let's establish new records here in China.

Zai huang tu di shua xin cheng ji.

Our door is always open. We are open armed, ready to embrace the world.

Wo jia da men chang da kai, kai huai rong na tian di.

5000-year-old China is flashing a youthful smile, waiting for the day.

Sui yue zhan fang qing chun xiao rong, huan jie zhe ge re qi.

Our guests, no matter where you come from, please feel at home.

Tian da di da dou shi peng you, qing bu yong ke qi.

We paint pictures and write poems to express the joy for your coming.

Hua yi shi yi dai xiao yi, zhi wei deng dai ni.

Welcome to Beijing; like moving music, our hospitality will warm your heart.

Bei jing huan ying ni, xiang ying yue gan dong ni.

Let's try to challenge ourselves.

Rang wo men dou jia you qu chao yue zi ji.

Welcome to Beijing; people who have dreams are all bravo.

Bei jing huan ying ni, you meng xiang shei dou liao bu qi.

If only you keep the courage, miracles will happen.

You yong qi jiu hui you qi ji.

Welcome to Beijing; we've done a lot for your visit.

Bei jing huan ying ni, wei ni kai tian bi di.

Its charm in ever changing is full of life.

Liu dong zhong de mei li, chong man zhe chao qi.

Welcome to Beijing; let's breathe together in the sunshine.

Bei jing huan ying ni, zai tai yang xia fen xiang hu xi.

Let's establish new records here in China.

Zai huang tu di shua xin cheng ji.

Our door is always open. We are waiting for you open-armed.

Wo jia da men chang da kai, kai fang huai bao deng ni.

After a big hug, you'll feel close with us. And surely you will love this place.

Yong bao guo jiu you le mo qi, ni jiu hui ai shang zhe li.

Our guests, no matter where you come from, please feel at home.

Bu guan yuan jin dou shi ke ren, qing bu yong ke qi.

We promised to get together here. So welcome!

Xiang yue hao le zai yi qi, wo men huan ying ni.

P/s: I always thought that Bei Jing Huan Ying Ni is Beijing welcomes you in direct translation. Hmmm,kinda different from Welcome to Beijing, coz the direct translation sounded more ‘warm’ than the second.

To those who haven’t been to Beijing, I truly and genuinely recommend you to visit this historical city (for those who are afraid of cold weathers, I strongly advise you not to go during the winter season i.e. from Nov – Feb). A metropolitan, Beijing today carries a fusion of both oriental and western ideology in its architectural buildings, landscape and lifestyles. It is really amazing to see how the Chinese has managed to rebuild this city into one of the most reputable cities in the world after series of endless war. Even the ‘gu gong’ is still standing with pride today, and not forgetting the magnificent Great Wall of China…the moment I saw this wonder of the world, I really thank God for blessing and loving His Chinese so much! Look at the below photo which we took!

Mr PA got me all the Fu-Was so I will always remember that Bei Jing Huan Ying Wo (Ni)!!!! Way to Go!!!

Is there such word as free?

Haven't been blogging since last week..A lot things happened these few days, but still haven't find the time to do my muk shu gao. Hehe...

Went to PK as usual on Sat noon and spent some quality time enjoying God with the kids. Some of them are really naughty, no matter how you try to 'sayang' them to prevent them from disobeying you, kids are still kids (sigh). Since I'm not the scolding type, my technique is normally 'mai ta men de xin' or buy their hearts so that they stick to you and listen to everything u say.

Elisa treated me to Fish & Co for lunch on Sunday noon followed by a Mcflurry, so ended up very full. She wanted to treat me a waffle too after the lunch, but decided to change her mind after we got the ice creams...i.e. after she calculated the amount of money she had spent on me that day. Hehehe...Also gave me 'kou rou' her mom made, which i think is pretty nice, just a bit on the salty side and a piece of muk shu gao from her aunty..:-). Think i nearly put on 1kg that day!

Today i received some snacks from another colleague. Wanted to pay but she didn't want to receive any payment. Seems like i'm always receiving free stuff from people...Hmmm. The snacks look pretty good. One packet is tapioca chips with sambal (i think) and the other is milk chips (chips dusted with milk powder?).

Before i log off, let me introduce my colleague's lunch during our visit to KL last week...the pandan nasi lemak:

Guess how much this costs....?

Sweet.......

I nearly forgot this. My ex-trainee, Elisa, gave me some tapiocas yesterday together with the mangoes she asked from her neighbor for my cake. Sweet huh? The tapiocas were not really from her, but her mom who also, was kind enough to peel the skin for me. Double sweet huh?
One of my most favourite local delights is the mu shu gao, or steamed tapioca kuih. Yellowish in colour and sometimes covered in grated coconut, they taste really really good...(to me only lar). I mentioned to Elisa just before she left that i wanted to try making this gao, only when i have time, as the methods involved are pretty tedious, particularly the peeling and grating part. I think she triple eight (38) to her mom, and perhaps that was why her mom got them for me at the market she went early in the morning. Not only that, along with the fruits inside the bag was a sheet of paper containing the instructions on how to store and make them too....Triple sweet hehe.
Ya, so got no choice but to try making them tomorrow, otherwise they’ll go off. Just thinking who’ll be eating them all, as i’m the only one in the house who likes them. I have lotsa movies to watch over the weekend, all thanks to Elisa again...Quadruple sweet.
I told her that whoever marries her will be very ‘xing fu’ because she’s such a ‘ti tie’ person. E.g. she’ll make sure the relevant softwares are included along with the movies to ensure i can open and watch them. As usual, she disagreed claiming, it’s me who would make my husband xing fu because i can cook very well?!!?? Haha, what she doesn’t know is...it’s my dear Mr PA who cooks most of the time, so i’m the xing fu one! Hehe..