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.


    Thursday, September 6, 2012

    Nak tengok Ning Baizura!

    Masih lagi di bulan Syawal. Makan pula tak henti-henti dan kini bila berdiri atas penimbang mulalah rasa pepening kepala. Al-maklumlah apabila makanan yang nyaman-nyaman terhidang di depan mata dah tentu susah nak menolak. Di tambah pula dengan bisikan-bisikan halus, "Makanlah aku, bukan senang tau nak dapat lepas ni..." Ha, camno tu nak buat? Minggu depan konfirm-konfirm lah kena kurus banyak..Mampu ke? Doa dan usaha je lah...Kalau tak kurus nanti tidak comel pula foto-foto tu. Ohhh mimpi ngeri!

    Gambar tutup perut yang belipat-lipat.
              Okey, sambung cerita pasal makan. Hari ini saya dengan kawan-kawan (Maisarah dengan Kak Ana je) pergi wakilkan staf Makmal UPM-BERNAS ke Majlis Hari Raya Kumpulan TWM. kalau langsung tiada wakil nanti takut dipulaukan pula. Jadi terpaksalah dengan umpan Ning Baizura sebagai artis jemputan. 

              Kami sampai di HQ jam 11.00 pagi. Semangat nak tengok Ning Baizura la katakan. lepas tu bertolak ke Hotel Crowne Plaza Kuala Lumpur jam 11.30am jalan kak sebab sebelah bangunan ja. Sebaik tiba ke destinasi, cari tempat duduk yang paling mantap, boleh nampak pentas. Setel sudah! Kemudian, sementara artis pujaan daku tiba, apa lagi makan time lah. List hidangan ni ape yang saya amik dan kunyah masuk ke perut aja la yeh; Kambing Bakar, Spaghetti, Mee Kari, Satay, Potato Salad, Rojak Mamak, Cendol, Kuih Sagu, Kerabu Mangga dan itu je lah yang mampu saya ingat. Makan tak hengat dunia sampai sengkak perut. Tunggu lagi ketibaan artis pujaan. Janji jam 12.00pm tapi dah jam 1.00pm. Tunggu lagi.

    Peposing mase jamuan makan. Kelas kau Jah duduk dengan orang-orang HR.
              Lama juga kami menunggu. Tapi how pity...Ramai sangat tetamu jemputan TWM sehingga kan most of the clients tiada tempat duduk dan ade yang terpaksa berdiri sambil makan. I don't know how this could happened. Tapi memang kesian and yes pretty embarrassing sungguh sehinggakan staf di minta balik ke office sebab nak bagi the clients duduk. Kesian staf macam kami ni di suruh balik. But, guess what. Sebab nak tunggu artis pujaan, saya tunggu lah..Alhamdulillah dapat jugak dengar Ning Baizura nyanyi! Worth waiting! Now feel happy and FAT! 

    Akhirnya! Dapat juga amik gambar Ning Baizura!

    Wednesday, September 5, 2012

    Keep on Rocking!

    The birthday cake.
              As promised, yesterday all of us had such a great time celebrating Dr Kharidah's birthday! Although, it doesn't happen as planned but I was still a big surprise to her. Forget me not to tell you the deli-cious-ness of the foods especially the Butterscotch Cake from the Secret Recipe. It was not too sweet and very creamy! 

              It was hard to take someone picture while they are presenting their thoughtful speeches. It turns out I have plenty of Dr Kharidah's picture and with her face expression too. I felt lucky at this moment while writing this. Hahaha. 

    The lab members

    Food that are served: Triffle (made by Kak Puteri), Satay UK, Seafood Olio Spaghetti (Made by Hanis)
    and Fruit Coacktail Jelly (Made by Shafura)

    Tuesday, September 4, 2012

    Happy Birthday Dr Kharidah

    Dear Dr. Syarifah Kharidah,

    I like to wish you a warm 50th birthday!
    May there will be more happiness ahead.

         I made this butterfly card for her birthday and glad she loves it. Surprisingly she asked me this question, "Wow, you are so creative and what are you doing here as a Chemist?" Err, err, I really don't want to answer that. Then she added some more, "You should put up your own shop like what Lovely Lace kinda concept." I just smile at her and there of course I do had a little twinkling in my heart says, InsyaAllah Dr, someday maybe."

    PS: Tomorrow I'll be updating the whole bunch of the birthday event and now still stuck here at the office...Terrible rains outside. Will be stuck in traffic jam of course!