Thursday, December 27, 2012

Recipe: Making Pavlova!

Alhamdulillah, we meet again. It has been a while I didn't write a thing or two for the blog. Yup, been super busy with the cookies and some madness situation that I have to handle patiently. The cookies business have been a great deal lately and for that I am so blessed and thankful for the sustenance. Syukur!

           From making the cookies, there are lots of egg whites leftovers. After watching the Second Season of Masterchef  Malaysia, I am so keen to make myself a beautiful and puffy pavlova! It looks simple to make and yes people, it is so simple to make it. On the first trial, I gained the recipe from the net and the taste, masyaAllah! Super sweet and seriously I cannot eat them. Luckily I have my office colleague to finished them off. Actually I made the first pavlova especially for Maisarah birthday! Sorry Mai, it was too sweet to consume and happy belated birthday!

          This second trial came out perfect with some alteration to the previous recipe. A major alteration of course! Less sweet and the fruits was so tempting! These are the recipe and may you enjoy baking it.


150g egg whites
150g castor sugar
1 teaspoon lemon juice
1 teaspoon vanilla essence
2 teaspoons of corn flour.
125ml non dairy whipped cream
75ml milk or any liquid will do
2 tablespoons of powdered sugar.
Fresh fruits.
  1. Pre-heat oven to 170˚C. Line a baking sheet with parchment paper. Draw a 8 inch circle on the parchment paper.
  2. In a large bowl, beat egg whites, vanilla, sugar, corn flour and lemon juice until stiff but not dry. Beat until thick and glossy. Do not over beat. Be absolutely sure not a particle of grease or egg yolk gets into.
  3. Spoon mixture inside the circle drawn on the parchment paper. Working from the center, spread mixture toward the outside edge, building edge slightly. 
  4. Put your meringue into the oven and decrease the temperature to 100-120˚C. Bake for 1 hour and let the meringue rest a little bit in the oven (open the door a little bit). Cool on a wire rack.
  5. In a small bowl beat cream, milk and powdered sugar until stiff peaks form; set aside. Remove the parchment paper, and place meringue on a flat serving plate. Fill the center of the meringue with whipped cream. Top whipped cream with fresh fruits as what  you desires ( I recommend sweet sour fruits such as berries, mango, kiwi, passion fruits to balance the sweetness of the meringue).

Pardon my falling apricot :)

Sunday, November 25, 2012

Jalan-jalan MAHA 2012

Semalam, sempat singgah sekejab di MAHA International 2012, MAEPS Serdang. Dekat je dengan office tambahan pula rehat hari Jumaat kan panjang. Sebelum pi MAHA, sempatlah perkena cendol pulut dan rojak sotong sebelah UNITEN. Memang terbaik aih~ Seriously sangatlah meriah keadaanya kat situ. Macam-macam ade daripada kuih-muih, sate ikan (popular sangat time sekolah rendah dulu), cendawan name it lah. Semuanya ade weh. Sebaik tak blaja kat UNITEN dulu, kalau idok, abes la rupa parasku.

Diambil dari enciksepul punya blog
          Okey-okey, cite pasal MAHA pulak. Memang ramainya orang walaupun semalam masih ramai lagi peserta baaru nak setup booth mereka. Parking memang jangan kata lah. Penuh amat. Tak tahu lah kalau hari ni. Mesti parking tepi-tepi jalan tu aja. Semalam, sebab parking pon jauh amat, so daku parking illegally aje. Tak perlu bayar RM3.00. Kalau nak dikenangkan semata-mata nak jejalan kat MAHA ni memang tidak lah daku menyinggahnya. Tujuan, nak tengok ler booth Maksu Tini. Nasib jumpa. Serious besar eh MAHA nih.. Banyak tempatnya. Booth Maksu Tini letaknya kat Agro Bazar. Lama jugaklah nak cari. Banyak produk-produk bumiputra ada dijual contohnya seperti frozen food, cokelat, biskut dll. 

Booth Maksu Tini - Produk Kek Lapis Sarawak dan Kukis.

Sila jangan tiru aksi ini :)

          Jomlah pergi MAHA tahun ni. Macam-macam ada. Jangan risau kalau parking jejauh sebenarnya sebab ade kemudahan shuttle bus disediakan. Cuma saya rasa kesian sikit kalau ada yang sakit lutut dan sebagainya...memang besar nak jalan-jalan tengok kawasan. Kepada sesiapa yang bertujuan nak membeli belah, dinasihatkan bawa sekali troli kecil. Untuk kemudahan nak mengangkit barang yang banyak nanti. MAHA Internasional 2012 bermula pada 24 November hingga 2 Disember ni. Masih sempat 

Thursday, November 15, 2012

Bulgogi Brothers (Korean BBQ) @ Curve, Damansara


Suddenly I just have the feeling to speak korean language. Hehehe.

          Last Sunday, my fiance' and I decided to have lunch at Ikea since  I was craving for the delicious meatballs. Been dreaming to have the balls! While I was on my way to park the car at the Curve, he saw the signage of Bulgogi Brothers and ask me to try the korean food since both of us never taste it before. I said ok, but I like to have the meatball first (tak mau mengalah!). Well, it was Sunday and of course very long cue towards the food counter at Ikea and please don't ask me about the seating there. Because I was so determined, we managed to get seated at some corner :) 

          I was full with 5 meatballs, broccoli and chocolate almondy cake in my tummy. Hoping that he will forget the korean food. So, I asked him to watch Skyfall (which I found out that the movie was devastatingly boring and such a disappointing) later after having the meatballs. Then, on our way to the Curve, tada! There was the Bulgogi Brothers Restaurant in front of us. With his smiley face, I know he didn't forget about it and said, "Jom cuba ni pulak!". I asked him to have it after the movie but he said no because he was hungry. And of course I agree with him...Habes diet iolls!

Bulgogi Brothers Special (RM81.90 for 400g, RM121.90 for 600g) and the beef served here is  Australian beef. There are a few beef dish to choose from either the combination of Unyang and Gwangyang-style bulgogi, Gwangyang-sik bulgogi and many more. Click here to find out the menu. The Unyang-sik bulgogi is a considered royal cuisine and made in heart-shape and Gwangyang-sik bulgogi is thinly sliced seasoned beef served with leeks, sweet potatoes, mushrooms and onions. For today we tried the Gwangyang-sik bulgogi. The beef is grilled in front us as the each server table was equipped with the induction cooker.

Complimentary from the house, Memil Cha and lots of vegetables - Kimichi, Kangkong in soya sauce, white reddish (I guess so),  corn, reen peas, sweet potato, simmered lotus in soy sauce (Yeon-gn Jorim), pumpkin+sweet potato paste and kangkong with sesame. (Phew~ Korean do eat a lot!) 

          Besides that, as this is our first time trying the korean dish, he likes to have bibimbap (influenced from korean drama - Running Man). He choose to eat Chicken Bibimbap, a korean style fried rice with spicy chicken slices and lots of vegetables. For me, I didn't like the taste. Maybe the waitress have put in too much the spicy sauce (I'm not a fan of spicy foods).

The waitress, Yati helped us grilling our Gwangyang-sik bulgogi. Love!

Chicken Bibimbap.

Wednesday, November 14, 2012

Birthday treats at Ben's KLCC

It has a lovely ambiance and sometimes I would like to have the same interior designs for my future house (just an angan-angan). One day I said to my fiance' that the place was awesome and proposed that maybe both of us can dine there together. As time goes by, after the his sulking face towards my forgetfulness finally I managed to bring him to the Ben's located at Suria KLCC. It was his first time there and he loves the place too!

From Google

Cozy ambiance (from

          Since he was always away from me and once in a blue moon seeing around, to have a lunch with him is a bless. Especially if my tummy was full, he was there for me to eat them all. Love love love! Untung ade bakal suami begini. Say no to food wasting. So, for his birthday lunch treats, we are having Crabmeat Linguine Puttanesca and Macaroni Cheese. Meanwhile for dessert we have this lovely Macadamia CheeseCake Sundae. Actually, I would like to have the pavlova...but no thanks because the serving for the crabmeat linguine was really alot!

Crabmeat Linguine Puttanesca RM23.90

Macaroni Cheese RM20.90

Our drinks for the day.

Berries Pavlova Sandwich RM11.90

Macadamia CheeseCake Sundae RM10.90

Lastly..Happy Birthday again Sweetheart! Glad that you enjoy the foods!

Tuesday, November 13, 2012

Happy Birthday Sweetheart!

Dear Sweetheart,
I like to wish you a happy birthday!
Hope that you will have a fabulous upcoming year ahead!
May your wish and dreams come true, InsyaAllah.
And may there will be more adventurous journey for us throughout the year.
After the sleepless night making this little gift, I really hope that you will like it.

Your Fiance'

Love the cocktail design!

Monday, November 5, 2012

Jom perkena mee rebus!

After a long hard day working at the trial plot in MARDI...I'm proudly announce it is now lunch time!
 Today I was given a chance to choose the eating place! Hooray!
I'm thinking to have something light and no-no rice please! I had plenty of them and feels fat enough.
There was a nice place that I haven't yet visit since last time in 2010 with my lab's colleague. 
They said the place was quite famous and it was true indeed because served you with delicious yet a simple meal. 
Welcome to  Mee Rebus Mak Long!
Of course the house specialty was mee rebus. The plain mee rebus cost you for only RM3.50 and the special mee rebus (you can have it with beefs prawns or chickens) for only RM 4.50. Amazingly cheap! It was a simple detection on how to know to food was indeed good when Prof Albert is around. just asked him aout the food and if he answer, "ohh, I think the food is very nice, it wasn't spicy and I like it." This means that the food was great!
Besides mee rebus, you can have chicken rice and it was a nice dish also. Smelled of homemade cooking really rocks your appetite especially when you are really far away form home. 

 So, kawan-kawan, jangan lupa singgah na kalau ke Kepala Batas. Pi pekena mee rebus!

I'm having Mee Rebus Special with Beefs 

Prof Albert is excited - I can it from here!
Tapai Pulut - as appetizer :)

Tuesday, October 30, 2012

Nurul Ikan Bakar!

It has been my third time eating here as I was away to work up north of the country. I like it so much and this place was highly recommended my me! The restaurant was located in Batu Uban. Driving from Perai across the magnificent Penang bridge will take you about 20 minutes (with normal speed). Take the exit towards Bayan Lepas and take the first exit on your left. Be extra cautions because the exit from the highway towards the restaurant was small and easily to be missed. The exit to this awesome place was a bit narrow and easily you will miss the junction if you are not careful enough.

          What makes this place a pit stop for you while visiting the Penang Island? It is because they serves you with plenty of fresh seafood! Fresh shrimps, squids, sting rays, sea basses and cockles can be found here. These foods can be prepared according to what suites your taste by simply grilled, steamed, stir fried, a sweet sour dish or fry it with hot chilies. Just name it! The price was reasonable enough and affordable.

          It was a really nice place really. Even the  people from the Netherlands and Japan love it. Last time when I was brought here with Mrs Sacha, she mention that the shrimps at the restaurant are bigger, fresh and cheap! Yup, this is because the shrimps that she used to eat back home in the Netherland are imported one. Alhamdulillah, the food are still considered cheap here in our country. Don't forget Prof. Albert and Mrs Tomoko. They too enjoy the food that being served here. I remember Mrs Tomoko said, "Oishii!" while the food. So, when you are in Penang, care to have a bite there and tell me what you think of it! Hoping you will feel the same as I am!

Fresh from the sea.

The menu: Grilled sting ray, fried squid, sweet sour sea bass, mango salad and stir fried vegetables. 

The parties and busy with their cameras.

Saturday, October 27, 2012

Second Season

Hello Mr. Snails! We meet again for the second time! It has been a while I did not write a thing or two on this blog. Yup, I have been away to meet Mr. Snails again! I hope this project will turn out well and will benefit the paddy farmers in future. Well, let me keep it to myself first what is it all about. I don’t want to leak in some information or else I’ll be chopped off later on.

New plot for second season of the project.
          Well, besides meeting Prof Albert and Mrs Sacha, I met someone from Japan, Mrs Tomoko who will maybe be working with us in future. Happy! Meeting new people is refreshing indeed. And never forget OHMYENGLISH along the conversation. Lol. I need to sharpen my English after this. Manglish doesn’t help at all!

Mrs Tomoko. I need to have a hat for myself next time.
          After 12 day of hard worked, I am roasted alive by the burning sun. This will take for another 6 months to get to my former fairness. But I’m not so sure if by bleaching at the beauty spa can fasten the recovery. I will keep this in mind. Maybe in future I have to equipped myself with the farmer's hat because I do wear sun blocks but it didn't work. Sunblock, you have let me down!

The team

Friday, October 26, 2012

Red Roses

Dear love,

Although it has been 15 days ago when this bouquet arrived at my house, 
It is never too late to say THANK YOU!
Lovely walaupon da layu!


Tuesday, October 9, 2012


Yes! The delivery was a little bit delayed! But thanks again Syamil! Hope that you like it and may the special person you want to give it to will love it too! So sorry for the delay. A very hectic moments for the past couple of weeks.

PS: To Syamil's GF..."Happy Belated Birthday!"

Friday, October 5, 2012

Ohh Please!

Once a while, I will have a glace at my past.
A dark one...That no one knows and no one will
The one I regret the most
Things I like not to remember
Then, I look far ahead into the future
Will I manage those responsible in the future?
Can I achieve what I wanted in this life?
Where will I be then?
Whom I will become?
May I be running, walking or crawling towards it?

One day you tell me proudly about some of your 'fabulous' past
Should I compared it with mine?
Should I be happy?
Should I run?
But the truth, this is what I felt
It just because your fab past make me wonder more of my future
Am I making the right choice now?
Well, I have flaws and not proud of it.

Owh, Emosi sudah tulisan harini! Thahaha :) 

Thursday, October 4, 2012

Nabilah+Fahmi Big Day!

It has been a week she became a wife since 28th September 2012. It was a big day for my cousin, si Nabilah Amiruddin. Congratulations! Besides of all the dramas had taken place in our memories, the best thing is we manage to put it into a huge success! Alhamdulillah.

Attire....beautiful...Hand bouquet, haruslah handmade!
          The akad nikah ceremony was held at Jeumpa D'ramo, Jalan Maarof, Bangsar. I was a family-owned boutique hotel. Huge place with swimming pools, nice rooms, cozy, classy and Me like! Suitable place for small parties and even a small wedding ceremony. The more amazing things were yet to come. After entering the hall and then came the gorgeous pelamin! With purple velvet chair and come with fresh flower decoration. So elegant and nice! The beautiful pelamin was made by Rezo Collection.

The pelamin by  Rezo Collection.
 I'll tell you about the drama behind the hantaran. She decided to put fresh flowers as the decoration for the hantaran. So, early September both of us went to Floristika, Bangsar. Well, of course I was stunned by hundreds of flowers and colours to choose from. But, unfortunately by my personal view, I think the prize was quite expensive and moreover they didn't have the colours that we wanted. A week before the bid day, we went to a flower wholesaler at Petaling Street. Yes! Seriously cheaper than Floristika and they have a humongous blue hydrangeas (just like my hantaran from fiancee) compared to Floristika, small hydrangea only in purple and pink but no fully blue colour. There they have the colours that she wanted, purple eustoma! The hantaran was made by Kak Rose and Aunty Normah. Nice work and well done. Well, I didn't help on this because of the non beneficial meeting with the top management at the office. Menyesal tak cuti!

          The next day, the wedding ceremony from her side was held at Dewan Merak Kayangan. The theme was butter and thank goodness there was no scallop thingy for her pelamin. I really just don't get it why does the MK's management didn't change the pelamin's package. So out dated. You have to pay extra bucks just to get rid the scallops and have another decent pelamin design. So not cool!

During the ceremony and photo session with her BFF.
P/S: Zai, Pija, kalau nak suma satu kaler cam ni boleh ke?

          Just before the ceremony, I was text-ed by the MC of the day and introduced herself as Yuyu. While reading and replying the sms, I just wonder to myself, "Jangan-jangan Yuyu kawanku tu..." And yes! I was 100% right! So happy to see her again after 10 years leaving the high schools. Yelah biase tengok dia kat TV3 je kan..Thehehe. Of course both of us are excited upon the meeting. Siap jerit-jerit kat pintu MK kat majlis resepsi org pulak tu... Ish2! Glad to meet her again...yang penting macaroons! Boleh nempah la kalau gini... Kalau dia tak sibuk lah...hehe

Meet Yuyu my friend since primary school.

CONGRATULATION again to si Nabilah and her husband, Fahmi. Semoga jodoh berkekalan hingga akhir hayat dan bahagia semalanya. InsyaAllah :)

Wednesday, September 26, 2012

Recipe: Tira Miss U (Tiramisu)

First attempt to make this yummy-licoius Tiramissu as per requested by my fiancee. But I didn't make it for him yet. This is for Kak Izan last birthday small celebration at the Lab. At first, I thought it was difficult to make tiramisu. But say no more! It was so easy even if the person who don't know how to cook can do it! No need an oven for baking, only a fridge will do! In my point of view, mascarpone cheese was seriously damn expensive. It is about RM18.00 per pack (if I'm not mistaken by the figure). So, decided to use only cream cheese and further more it was easy to find it here. Okey, let us view the recipe!

   Tiramisu Recipe
  • 3 eggs (seperated)
  • 100g castor sugar
  • 350g cream cheese
  • 300g Rich Whip Topping Base (Non-Dairy)
  • 10g gelatin - Dissolve the gelatin in 40ml  or 2tbsp+2tsp of hot water.
  • 1tbsp Vanilla Essence
  • 2tbsp Instant Coffee
  • 1tbsp Sugar
  • 1 cup of boiling water
  • Ladyfingers
  • Coco power
Beat cream cheese and powdered sugar in large bowl with electric mixer on medium speed until smooth. Beat in the egg yolks and vanilla until fluffy; set aside. 
Beat egg whites in another bowl until stiff peak form. Set aside 
Beat whipping cream in a large bowl on high speed until stiff peaks form. Fold in the gelatin bit by bit. 
Fold in the whipping cream into the cream cheese mixture until mixed. Then fold in the egg whites in to the mixture and mixed until the cream is well combined. 
Dissolve the instant coffee and sugar in the hot water. Arrange the ladyfingers on the bottom of the square or round pan. Drizzle the coffee over ladyfingers. Spread the cream cheese mixture over ladyfingers. 
Sift or sprinkle cocoa over top. Cover and refrigerate about 4 hours or until filling is firm. Store covered in refrigerator.

    Tuesday, September 25, 2012

    Happy Birthday Kak Izan!

                    Dear Kak Izan,

            I like to wish you happy birthday!
            May this year may bring your hopes and dreams to reality.
            Have plenty of successful journey towards the year.
            May Allah bless you always!

    Monday, September 24, 2012

    Cooking Tips: Cookies

    Image from Google

    Helpful Hints for Perfect Shortbread                             
    Shortbread is so easy to make, and so utterly delicious. The simplicity of the butter, sugar, flour recipe can’t, in my opinion, be beat. To make yours come out perfectly every time, there are just a few simple directives to follow:

    Bake your shortbread in the top third of your oven. This way you won’t get too much bottom heat that will cause the bottom of the shortbread to overcook before the top is done.

    To make sure that your shortbread releases from the pan cleanly, be sure it is completely cooked in the middle before you remove the pan from the oven. Directions for shortbread baked on a cookie sheet often tell you to cook the shortbread only until the top of the cookies just barely begin to color. This is not the case with shortbread made in one of the Brown Bag Cookie Art Shortbread Pans.

    Since you will be cooking your shortbread in the top third of the oven, you will get some top browning as the cookie bakes. The surface of the shortbread should be a toasty light brown when it is cooked. It should never appear raw or slightly opaque in the middle. If it is under-baked in the middle, it will probably stick in the pan when you go to unmold it.

    Be sure to let the shortbread cool in the pan for 10 minutes before you flip the pan over to unmold it. This gives the delicate cookie a chance to firm up a bit. After cooling for 10 minutes, hold the pan parallel to and 1” above a wooden or plastic cutting board, face down, and unceremoniously drop it. This jars the shortbread, and it drops right out of the pan.

    Slice the shortbread into serving pieces using a thin, sharp knife, while it is still hot. If you wait until it cools, it will become flakey and too fragile to cut cleanly.


    Secret Tips for Successful Cookies
    Making the perfect cookie involves more than just having the perfect recipe. You need to know the secrets to having your cookies turn out perfect every time.

    While you don't have to follow a recipe exactly, neglecting some important details can make a finished product less than desired.

    In her book Cookies and Brownies (1999, Warner Book, A Time Warner Company, New York) Alice Medrich states that "inaccurate measurements do not always spoil the cookies." You can toss in extra raisins, nuts, chocolate chips, coconut, or even vanilla. You can substitute dried fruits for nuts or vice versa and experiment with extracts and flavors. But if your flour measurement is inaccurate, your cookies may be tough, dry, doughy, or leaden.

    Always measure the baking soda, baking powder, salt, and especially flour accurately. Before measuring the flour, stir it with a spoon if it is compacted. Then lightly spoon flour into your measuring cup until it is heaped above the rim. Do NOT shake or tap the cup to settle the flour, or you will have more flour than you need. Slide a spatula or knife across the top to level.

    When measuring liquid ingredients, use a clear plastic or glass container with lines up the sides. Set the container on the counter and pour the liquid up to the appropriate mark. Lower your head to read the measurement at eye level.

    When you mix the flour to the moist ingredients, stir just until blended. Be careful not to over mix or beat your cookie dough, unless you like tough cookies! One helpful hint is to mix the dry ingredients thoroughly first. You want the dry ingredients to be fluffed up rather than compacted so it blends easily with the dough. You can use a wire whisk to mix the dry ingredients.

    Another helpful hint in making any recipe is to get the necessary ingredients ready in advance. Some ingredients, such as butter, may need to be at room temperature. If you're mixing with an electric mixer, use butter at room temperature, but if you're mixing by hand, you will want to soften the butter to the consistency of mayonnaise. (You can soften the butter in the microwave at 30 percent power for a few seconds at a time.)

    When baking cookies, choose light-colored, dull-finished, heavy-gauge cookie sheets. Old cookie sheets that are dark can make the bottom of the cookies overly brown. Shiny sheets work best for cookies that should not brown too much on the bottom. Do not use insulated sheets for cookies high in butter, shaped cookies, and some drop cookies. The butter may start to melt and leak out before the dough sets. If this happens, the cookies may have thin edges.

    Non-stick cookie sheets are easier to clean and help ensure even baking; however, the dough may not spread as much and you may end up with a thicker cookie. On the other hand, rich cookies can spread if baked on a greased sheet. Note the directions in the recipe, and only grease the cookie sheets if specified. When you do grease a pan, use a light coating or your cookies can flatten or spread too much. (If you'd rather not grease, you can line the pan with parchment paper.)

    Except for bar cookies, don't use cookie sheets with high sides which can deflect heat and also make it difficult for you to remove your cookies. Your sheets should be two inches narrower and shorter than the oven to allow for even baking. If you don't have enough cookie sheets, you can invert a jelly roll pan or use heavy duty foil. Put the foil on the cookie sheet as it comes out of the oven and bake immediately.

    For any dough that needs to be rolled out, refrigerate the dough for a couple hours (or overnight). Use a rolling pin and lightly flour your work surface. If you use too much flour, the dough will absorb it and become tough and dry. You can also roll the dough between sheets of wax paper (or a cut-apart plastic bag). Since the dough softens quickly, only work with part at a time. Keep the rest cooled until ready to use. The thinner the dough, the crispier the cookie.

    If you're cutting out cookie designs, dip your cookie cutters in flour to prevent sticking or tearing of the cookies. Cut the cookie shapes as close as possible to lessen scraps. Save the scraps until the end. Press together gently and roll. (Don't handle the scraps too much or they will become tough.)

    When making sliced cookies, finely chop any nuts or fruit that you add to the dough to make it easier to slice. Chill the dough and cut with a think sharp knife. Wipe the knife occasionally with a clean paper towel. Occasionally turn the roll of dough while you slice it to get nice round slices.

    For drop cookies, make your cookies about the same size so they bake evenly. A cookie scoop helps form equal-size lumps. Space all cookies evenly and leave enough space between each cookie to allow for spreading while baking.

    Preheat the oven which takes about fifteen to twenty minutes, depending on your oven. Use the upper and lower thirds of the oven, reversing sheets from upper to lower and front to back about halfway through the baking period to ensure even baking. If you use only one sheet, position the rack in the center, and change from back to front halfway through the baking cycle.

    Always cool the pan before baking another batch. A warm pan causes the dough to melt which can cause overspreading, deformed cookies, or altered baking times. If you place cookies on parchment paper of foil pan liner, you may slide the cookies onto the warm cookie sheet, as long as you place it directly in the oven. (Baking times may be a bit shorter.)

    To check cookies for doneness, press down lightly in the middle to see if it bounces back. Bake sliced cookies until the edges are firm and the bottoms are just lightly browned. Generally, cookies are done when the edges begin to brown, or when they are golden. Every pan bakes differently, depending on the material, thickness, weight, and surface reflection.

    To fine-tune the baking of cookies, test bake a couple cookies. If your cookies spread too much (and you didn't over grease the pan), then you may need to add a tablespoon or two of flour. If you're not certain of the time for baking, you can test bake four cookies, and remove two of them a minute or two earlier than the others. Let them cool before tasting them.

    Place cookies on wire racks to cool evenly, so the bottoms don't get soggy. You can transfer some cookies immediately to the wire racks, while others need a couple minutes to cool. If the cookie bends or breaks when transferring, wait another minute before trying.

    Thoroughly cool cookies before storing them to prevent them from become soggy. Store cookies in air-tight containers such as tins, cookie jars with tight-fitting lids or zipper-type bags. Clear plastic containers are the best since the plastic preserves freshness, and the clarity lets you see what's inside. For delicate or frosted cookies, use a wide container and put parchment paper between the layers. Separate the hard and soft cookies and cookies with different flavors. If you store them together, the soft cookies will cause the crisp ones to go limp, and the flavors often mix.

    Source: Rachel Keller
    Adapted from:

    Preparing Cookie Baking Sheets:
    Prepare cookie sheets and baking pans as directed before you begin to mix the recipe. If light greasing is suggested, use vegetable oil spray or a small amount of solid vegetable shortening. Do not use butter or margarine as it may burn on cookie sheets. You might want to use baker's parchment paper (available in many supermarkets and specialty stores) instead of greasing cookie sheets, it will also save on clean-up time.

    Cutting Bar Cookies:
    To prevent the jagged edges that often occur when cutting cooled cookie bars: 1. Use a sharp knife to score the bars as soon as the pan comes out of the oven. 2. Then cut the cooled bars along the scored lines.

    Cooling Cookies:
    Allow cookies to cool slightly before removing them from the baking sheet. As soon as they are firm enough to move without breaking, transfer them to a wire rack to cool completely. Do not leave cookies on the hot baking sheet, they will continue to cook.

    Freezing Cookies and Cookie Dough
    Frozen Cookies
    Too many cookies on your hands? Want to have a large variety of cookies ready-made at your fingertips? Like to have cookie dough around for those last-minute needs? Move those frozen chicken pot pies and cartons of fudge swirl ice cream aside. It's cookie-freezing time!

    Freezing unbaked cookie dough
    Most cookie doughs freeze extremely well and can be kept frozen for up to 4 or 6 weeks. The most important thing to keep in mind is that the dough will absorb any odd odors present in your freezer if it's not properly wrapped and sealed. To prevent this smell-sponge effect-as well as freezer burn-wrap the dough securely twice. It's also a very good idea to write the type of cookie dough and the date it was frozen on the outside of the package. When you are ready to bake simply let the dough defrost in the refrigerator. This will take several hours, so plan ahead. The cookie doughs that freeze best are shortbreads, chocolate chip, peanut butter, refrigerator, sugar, and brownies, just to name a few. The types of cookie doughs that do not freeze well are cake-like cookies and cookies that have a very liquidy batter, such as madeleines and tuiles.

    Freezing already baked cookies
    Freezing baked cookies is a great way to preserve their freshness. Baked cookies will keep in the freezer for up to 3 or 4 weeks. As with freezing cookie dough, the most important thing to keep in mind is that you don't want your cookies to absorb any odors. Double-wrap the cookies securely and write the date and the type of cookie on the outside of the package. When you are ready to eat your frozen cookies, just let them come to room temperature, or, for you impatient types, pop them in the microwave on high for about 30 seconds. (Times will differ depending on the size of cookie you're defrosting.) We still haven't come across a baked cookie that doesn't freeze well. So feel free to freeze loads of assorted cookies to keep yourself supplied with yummy goodies, any time.


    Creative Cookie Decorating With Royal Icing
    Decorating transforms the simplest cut-out cookies into sensational miniature sweets. Both children and adults can enjoy creating edible masterpieces and any occasion can provide the inspiration—you'll quickly discover that the design possibilities are endless!

    Perhaps the best thing about this craft is its simplicity. Our Bloomin' Sugar Cookies (see recipe and instructions below) are decorated with Royal Icing, a simple mixture of confectioners' sugar, water and egg white or meringue powder. Decorating with royal icing is a skill often used by professional bakers, but with a little practice and our easy instructions, you can achieve the same fanciful results. So turn your kitchen into an art studio with some simple equipment, straightforward techniques and lots of imagination.

    It's Time To Decorate
    Allow plenty of time and space for a decorating session. Cover surfaces with waxed paper to keep counters clean and create plenty of space for cookies to dry before storing. When working with several colors at once, disposable pastry bags are handy. Or, make your own decorating cones with several layers of waxed or parchment paper.

    You can also turn small, zipper-top plastic bags into pastry bags by cutting a tiny snip off the corner. Stand bags in juice glasses for easy filling. Fill the bags no more than half full.

    Icing 101
    To color the icing, divide small amounts of icing into custard cups. Reserve one cup as white icing. Add food coloring, a tiny bit at a time, to remaining icings. Mix with a spoon or toothpick until well blended, gradually adding more coloring until desired color is attained.

    To ice a cookie, stir a few drops of water or flavoring into a small amount of icing until it reaches spreading consistency. (Set aside remaining thick icing for piping.) Using a small, flexible spatula, spread baked, cooled cookies with a base coat of thinned icing. Dip spatula in warm water as needed to achieve a smooth finish. Let the base dry completely before applying piping. (Note: This thinned icing dries out quickly so cover any unused portions.)

    Use a pastry bag filled with thick icing to pipe designs on top of cookies. If you're a beginner, use no more than two colors and practice making decorations on a sheet of waxed paper before getting started.

    Tricks of the Trade
    Useful Equipment

    Flexible metal spatulas, writing tips, plenty of custard cups, toothpicks, brushes, waxed paper and disposable pastry bags.

    Let icing dry completely before storing cookies or piping one color onto another.

    To dry iced cookies faster, place in a 200F oven with the door ajar for 5 minutes.

    If you make more icing than you use, cover it with plastic wrap and refrigerate for a few days. Stir gently if mixture separates.

    Recipe For Bloomin’ Sugar Cookies
    Looking for a way to make someone’s day? Give them this delicious bouquet of colorful cookie flowers!


    1/2 cup (1 stick) butter or margarine, softened
    1/3 cup granulated sugar
    1 large egg
    2 cups all-purpose flour
    1 teaspoon baking powder
    1/4 teaspoon salt
    1 cup white chocolate chips, melted
    Wooden skewers
    Assorted food colorings
    1 box (16 ounces) confectioners' sugar
    6 tablespoons water
    2 tablespoons meringue powder

    Preparation Time: 45 minutes plus chilling

    Baking Time: 6-8 minutes per batch

    Makes: 3 dozen cookies

    1. In a large bowl, using mixer set on high, beat butter and granulated sugar until light and fluffy; on medium speed, beat in egg. In a medium bowl, combine flour, baking powder and salt; add to butter mixture. Beat in melted white chocolate until thoroughly combined, about 1 minute. Form dough into a disk; wrap in plastic. Chill until slightly firm, about 15 minutes.
    2. Spread wooden skewers in a large pan; cover with water. Add green food coloring to water in pan. While wearing gloves, gently toss skewers around the pan. Transfer skewers to wire rack; let dry completely.
    3. Preheat oven to 350 degrees F (180 C). Roll dough to a 1/4-inch thickness. Using flower cookie cutters, cut out shapes; place on ungreased baking sheets. Place a tinted skewer underneath bottom end of each shape. Gently press dough into skewers. (This will ensure that the cookies will bake around the skewers and help prevent them from falling off.)
    4. Bake cookies until lightly golden, 6–8 minutes. Let cookies cool completely.
    5. In a large bowl, using a mixer set on medium, beat confectioners’ sugar, water and meringue powder until fluffy, about 4 minutes. Divide icing among small bowls; tint icing with food colorings as desired.
    6. Using a small paintbrush, spread tinted icing over base of cookies; let dry.
    7. Fill separate pastry bags fitted with medium writing tips with remaining tinted icings. Working with 1 cookie at a time, pipe an outline onto cookies; pipe lines and dots in contrasting colors. Let cookies dry completely.

    Friday, September 21, 2012

    Mini Pelamin from Cantik Manis Bridal & Bouquet

    To have a Mini Pelamin on the engagement day was really a drama. Even Korean's drama was beaten by it. The story goes like this.....At first, I was very not to have a pelamin until I meet Kamal and Nadia during an open house at Pija's. Instantly I was falling in love with the decotaion of the pelamin for thier sister's engagement. Refer to the image below...Fantastic isn't it? Like it because I think it is quite modern (and importantly no scallop). The deco was made by Azmah Ahmad Wedding Deco & Events. The cost for the mini pelamin below is from RM450.00 (without the white sofa) and above. Standard prize. Unfortunately, I didn't get them for my event. Fully booked I guess. Owh sedih! Maybe next time perhaps.

    Taken from :
    Azmah Ahmad Wedding Deco & Events

              Worry not! Along Nadirah was there to the rescue. So, she gave me the contact number of one of her friend that also involved with wedding events. I met this petite kakak named Ira Azura (hihi same as mine) from Cantik Manis Bridal & Bouquet  at my office since her wedding boutique was not far from here. Thank goodness she already reserved for me a slot on the 16 Sept. Phew! Since I know the theme from man's side will be blue and also my kurung dress is will be outstanding with also with blue, so I decided that backdrop of the pelamin should be blue and pink. It turns out great and simple just like I like it! One thing that I found really amazing about Kak Zura is, she managed to bring all the stuff to build the pelamin all the way from Bangi with her little Kelisa! Woah, impressive sangat! 

    The sweet colour pelamin. Imagine all of this are placed in little kelisa.
    The prize for the pelamin was RM450.00. I think you can get more extravagant pelamin than I am because I requested for a simple one.

    Kak Zura with the President's Pavilion Award at the Floria 2011

    Thursday, September 20, 2012

    Hantaran - Paper Flower

    Today me will tell you about the preparations. Hantaran was my favorite part of them all. Why? Because it was 100% handmade! Seriously I'm officially feel proud of myself. The Orange, yellow and pink roses was made from crepe paper. The secret for making this beautiful paper roses was patience and determination. The results was indeed satisfying and according to what I have imagine before! HAPPY! 
    The orange, pink and yellow paper flower!

              People always says that sharing is caring rite? Here are the tutorials for making these Paper Roses. Well, from the tutorial, the roses was made from normal paper but this technique can be applied to other type of paper too! I believe you can do it too because it was simple to make.

              Serious speaking, DIY stuff is far more cheaper. With a little bit of creativity and imagination you can turn up scraps to something wonderful, beautiful and amazing that may awe people who appreciate the creative things. These are the vendors which I bought all the supplies for making the hantarans:
    • Yen Riben at Semua House, Jalan TAR (pink and yellow crepe paper)
    • Cziplee Books and Stationery, Kajang (orange crepe paper )
    • SSF, Jalan Tar (white doily pattern fruit bowl and plate)
    • Kedai Bunga, Medan Idaman, Gombak (white and silver wire, ribbons, beads etc)
    • S&J Gift & Collection, Alpha Angle, Wangsa Maju (dark purple boxes)
    • Hinode Shop, Wangsa Walk (glass container)

              If I had more flower it would be even greater. Plus, if I had put pillow (nowadays tends) between the hantaran's tray and the flower/box it will look more superb. But it's okey. I have another preparation of the wedding next year. It looks like I have to gather more info and latest trends from now onward. Wah, boleh? hihi. I like to say thank again to my aunt for the fruits and songket arrangement. To fold the songket into fan figure, yup I really do not know how to do that. Also to Mak Su Kartinie for making the complicated and beautiful Tulip Sarawak Layered Cake (the only one can do it). Not forgetting Pija and Zaidiana for the fondant cake and manage to have the same colour palette. The cake was bought from Isabella Kek, Danau Kota. Lastly to Aunty Rose and Shai for the sweet smelled of jasmine of  the Sirih Junjung.

    The arrangement of the hantarans.

    Close up by Anat Photography. (Lagi sharp seyh berbanding taken from my camera)

    The theme of blue from their side - Love the color and arrangement ( it looks more WOW if picture were waken  with the blue pillow!)

    Monday, September 17, 2012

    16 September 2012

    A day to be remembered. Alhamdullillah everything went well and less drama involved. One level up and another level to go. InsyaAllah everything will be in order and according to plan. Some says that now I will be in the time frame of “Darah Manis” which seriously I don’t know much what’s that all about. But what I really understand is to “Keep Calm and Move Forward” until we reach the upper level.

    Credit to Anat Photography for the lovely pictures.
             Click here to view more picture of the Engagement Ceremony from Anat Photography. Mine will be uploaded after this (my Lumix was sulking on that day, so need to find out who has taken the picture. Sucks big time!)

              If you asked me, of course there are some flaws here and there, hence the tension glows throughout this pretty face. Well, seriously after seeing the pictures (the one with me in it) was…OMG! It is quite hard to get the one which have the cute or gorgeous me. Even I was pretty beaten with my future sister in laws! Aiyoo! The truth at that moment I was:
    1. Nervous with butterflies insanely flying in the stomach
    2. There are too many people staring
    3. Feeling2 like a celeb with all cameras pointing at you with the blinding flashlights
    4. Had a serious stomached just before the ceremony (until Zai and Pija was worried sick about me for locking myself in the washroom for half an hour – kenot tahan anymore!    
              Thanks a bunch to people who helped and made the event turns out as it should be. Thank you so much! This is credited to both of the family. Not for getting Cik Aya and Mak Ani came all the way from Terengganu and helped us on the preparation especially on the hantaran. Creative indeed! Syukur. For my BFF, Zaidiana and Pija, a big hugs for both of you for the beautiful cake and supports especially on the stressed complications of a week of bleeding nose and stiffed neck. Thank goodness it seems to disappear just before the big event! Alhamdulillah.