Monday, November 21, 2011


I felt so boring throughout the weekend and feeling depress...Actually, I am really afraid of depressing and they said that once you consume the medicine, you will forever fell into the depth of depression. So, I don't want to fall into it...quite scary...and now I know how it feels like to be in the depression mode. It's not easy no handle anyway....and I have learned the feeling and I pretty feel sorry for one of my friends...It is been a year or maybe two that I didn't hear any news from her...She was once diagnose with depression disorder. I really feel guilty now because I wasn't there for her when she needs me the most (I am crying now...So sorry). I am so sorry dear friend. Hoping that you are well and most in the good condition where ever you are.

This is just for your information and I think I did have all of them except the one with alcohol...Sigh~

Are you depressed?

If you identify with several of the following signs and symptoms, and they just won’t go away, you may be suffering from clinical depression.

  • you can’t sleep or you sleep too much
  • you can’t concentrate or find that previously easy tasks are now difficult
  • you feel hopeless and helpless
  • you can’t control your negative thoughts, no matter how much you try
  • you have lost your appetite or you can’t stop eating
  • you are much more irritable, short-tempered, or aggressive than usual
  • you’re consuming more alcohol than normal or engaging in other reckless behavior
  • you have thoughts that life is not worth living (Seek help immediately if this is the case)

Old Man in Sorrow (On the Threshold of Eternity)
painting 130 of 421 by Vincent van Gogh
Taken From: ARTILIM

I don't want to be in his shoes~

Thursday, November 17, 2011

Get Inspired

Hi...just want to share some of these fabulous tutorials with all of you...I found them while digging up some ideas for the new upcoming projects and hoping that you will enjoy it. Happy surfing and making! 

Paper Hydreangea

Orange Crepe Paper

Paper Carnations

Crepe Paper Peonies

Orange Poppies

Bunch of Red Poppies

Pretty Roses

Chrysanthemum Flower Sash

Seramic Paper Rose

Paper Swirl Flower

Using Recycle Paper

Vintage Heart Ring Bowl

Doily Paper Lantern

No Fuss Rose Paper

Bridal shower clutch

Round Flower

Flower Doilies

Crepe Flower

Candy Stand

Cooking Tips: All About Flour

I found out this useful information and would like to share with all of you a little bit about flour. There are many types and let find out which one is more suitable for baking cakes, cookies, pastries, breads and etc.

1. All Propose Flour.
Most common flour and most available in the market. It is suitable for baking cakes, biscuits, pastries or breads. It contains moderate protein about 9-10.5%.

2. Bread Flour.
Also known as high protein flour which contains up to 12.6-13.6% of protein. It is most suitable for making pastries and breads. Gluten will be produced by kneading the flour and will give chewy texture to the bread.

3. Pau Flour
Pau is a steamed filled-bun. This flour is so white and will give the bun soft and fine texture. The protein content for this flour is 9.5 - 10.5%.

4. Superfine Flour.
Also known as the cake flour. It is low in protein content and suitable for baking cakes and pastries.

5. Red Rose Flour.
This flour has a little bit of corn flour mixed in and it will give the crunchy texture. So, it is most suitable for making all kind of biscuits.

6. Water Lily Flour.
Also known as Hong Kong flour and it is very white in colour and fine. It is use to make layered cake or pau and will give a soft texture.

7. Hoen Kwe Flour.
This flour is made from mung beans (kacang hijau) and is used in most of Malaysian's cuisine such as Kuih Seri Muka and Pandan Layered Cake. It is sold in 85g packets and can be found in various colour such as green, red, white and yellow.

8. Self Raising Flour
It is one of the cake flour and contains a little bit of sodium bicarbonate and baking powder mixed in. If you use this flour for baking, there is no need to add more of the sodium bicarbonate or baking powder more into the recepi.

9. Glutinous Rice Flour.
It is called Tepung Pulut in Malaysia yang imported mostly from Thailand. This flour is high in amylopectin and the texture is chewy, sticky and more elastic compared to other flour. This flour to make dessert such as Onde-onde, Mochi (Japanese cuisine), dumpling etc.

10. Rice Flour.
This flour has no gluten compared to wheat flour which has high gluten and this criteria make the texture of the food hard and crunchy. It can be use to make coating batter for frying, rice biscuit, rice vermicelli or rice noodles.

11. Wholemeal Flour.
This is a purely made from wheat and has high in fiber. Normally, it is used to make breads or heavy textured muffins.

12. Custard Flour.
Besides giving a good aroma, this flour will makes your cake texture more dense. You can add or replace some of wheat flour if you like for a good texture. But if you want more fluffy cake texture, try adding baking powder and sodium bicarbonate to the wheat flour.

13. Tapioca Flour.
It also called Tepung Ubi or Tepung Kanji in Malaysia. It is high in starch and use to thicken the batter.

14. Cornflour.
This flour is obtain from milled whole kernel of corn. Cornflour can be mixed with wheat flour to reduce gluten for cakes, pastries and cookies. It is also used as binder, thickener and filler.

Tuesday, November 15, 2011

Coming again to town!!!

Yes! Its coming again to town...Uhuk Uhuk...I mean here in Serdang...The Big Bad Wolf is here again and only for a short moment. I know the books that are left from the previous sales maybe not in that so good condition but hell, I don't care and thank goodness I have already finished reading all the books that I bought last time~
Ahah, I need to buy more books for the brains and for the sweet time of mine...So, grab you money people and it is time to shop till I drop!

Revenue : South City Plaza, Sri Kembangan
Starts on : 24-28 November 2011

The last book of Atherton's series - The Dark Planet by Patrick Carman

Monday, November 14, 2011

Panic Attacked and Became Chocolate Cake!

What a day and what a panic invention that I have made last weekend...Actually according to plan, I really wanted to bake a nice and silky Tiramisu...but then again it was a disastrous plan that maybe will I "NEVER" baked again for the next 2 months...hihihi 

         So, the story begins with, I already succeed baking my chocolate sponge cake and it was marvelous. The next step is to make the cheese topping...So, I mixed the cream cheese, whip cream and sugar together using the electric mixer...then after a while...Tada~ 

          The cream was not as I expected...not even fluffy and it was sluggish...It look horrible and yuks! This when the panic strikes. I'm thinking that I don't want to waste the creams so I decided to make chocolate ganache just to garnish my chocolate sponge cake...and finally it became OMG! Superb...but honestly i need to practice more to make the chocolate ganache to get the right consistency.

Looks so tempting~
          Down there you can see how I did it...It was a s simple as ABC actually...but I don't know why I still cannot make a good one...Well, practice makes perfect. Enjoy cooking then people


5 Eggs
170g Castor sugar
1tsp Ovalette
100g All Propose Flour
1tsp Baking Powder
40g Cocoa Powder
70g Canola Oil
  1. Preheat oven at 150C
  2. Shift flour, baking powder and cocoa powder together
  3. Beat together eggs, ovalette, canola oil and sugar until the mixture really fluffy
  4. Add in the flour mixture and mix together.
  5. Put in the cake batter in baking tin line with butter.
  6. Bake for 30-40 minutes.
(not so perfect recipe)

400ml Whipping Cream
300g Beryl's Dark Chocolate
200g Cream Cheese
1tbs Butter
100g Castor Sugar

  1. Using double boil technique, melt in the chocolate and butter together.
  2. In a mixing bowl, mix together cream cheese, whip cream and sugar until fluff and add to the chocolate mixture.
  3. Mix until the chocolate corporates with the cream.

Wednesday, November 9, 2011

My Round Tummy

OK....OK now...I know you saw it but please don't be panic~
Well to begin with I almost did it everyday. Sit up for more than 20 reps. I just can't believe it didn't work and the fellow tummy down there is getting bigger and harden it seems. I really wish it will turn out with rock of the "six pack'. Maybe it my sweetest dreams perhaps.

           Let us see what might gone, I had a pretty good break first. It was nasi lemak with sambal sardine and some quail eggs (there is a lot of cholesterol there!OMG!). as for lunch I only ate that sweet Air Batu Campur or known as the ABC (this might not hurt I guess). But seriously it has been a few weeks that I have eaten my break first at Mamak Stall for their sweet and savory Roti Boom...haha...that why you have grown my little fellow tummy~

The last time my BF said, "Daling you have to cut from eating to much food with oil in it.."
But how can I forget the tenderness in the inside and the crispiness of the crust of the roti boom....hukhuk~

And Who can resist this yummy thing?


I'm becoming the old me with the wild imaginations. It is been a while or to be exact a few years...The imaginary left me right after high school. I missed it because there is no more good dreams... In fact there is no more dreams... I did not dream much as I did now. I'm glad that i found that make the dreams came back to me.