Aquaria KLCC visit

We had a visit to Aquaria Klcc finally after years since it was open, i remembered I got the "Opening Notice" when Aquaria open that time, I was giving my thanks to the lord, finally i have a chance to visit underwater aquarium, that was my dream since i was just a kid. After years, none or only few of my friend is interested to fishes and animal as i am, for 4 years i asking around who wanna go, no one give me a "yes" as answer. At 2008, I planned to go myself without any friends, just my camera and notebooks will do. I enjoy taking picture, writing down interesting notes and stare them in hope that something will happen.

The day started by last minute planning, when i just asked Wilson," hey, tmr go aquaria, since we no class at monday"and by telling Edmund also give him sudden shock haha.

It was raining day when 3 of us going KL by KTM(train station) and arrive at Aquaria at 4pm, paid the entry fee with only Rm25 with student card. And I miss all the feeding time!! Once i enter the aquaria, the first thing i did is go bother the small shark in the pond, along with horse-shoe crab and sea cucumber. I touch the Shark and it feel sand paper.

I was snapping photo ever since i walked in, and talking with the brothers about animal and enjoy finding more interesting animal with interesting behavior. Aquaria is not only consist of fishes but also land animal. I indeed love animal, I believe them as God creation and God said to Adam that we are the lord over the creature. Well some people which i really lost respect for them, said that and i quote," God created animal without soul and we shall not pay attention to them, we must only pay attention to human to bring them for salvation" My opinion is "yes you may be right about they are without soul but we are human the lord over the animal should not take this is as advantage"

My thoughts about today trip have reminded me, it we stay on without doing anything at all, just in 10 more years, life will die out in our world even before the judgment day. All the fishes is are soo cute and some are fierce as the sand tiger shark. Moon jelly fish is soo beautiful and gracefully as they swim. Even the poison snake and other creature are nice to see, of how unique they were created.

I am satisfy with all that i see today ^^ I expected more because i really hope i can see the whole world in this small place but i know it is impossible. I encourage parents bring their children there, just let them hang out at the place as long as possible, children are curious, this visit might bring them good.

Basic Butter Cake

Well today, i was thinking that i spend my 5 days holiday doing practically nothing, what i meant was i didn't do anything fruitful or learning. I wanted to bake butter cookies at first but on second thought, i got only one vanila essence enough for butter cake. So here we go..

Ingredient:
250g butter
200-250 Castor sugar
4 eggs
200g self-raising flour or "200 plain flour+2tsp baking powder"
4tbsp milk
1tsp Vanilla essence

method:
1. Beat butter and castor sugar in the mixer(K shape beater) in medium speed
2. Beat well and add eggs one by one into the mixer, until creamy
3.Add vanila and mix well
4.Sift the flour and divide into 3 portion and one portion at a time (low speed)
5. Add milk and mix until well-combined
6. Pour into a greased baking tin and bake in a pre-heated oven at 180'C for 45min until golden brown.
    Remove from oven and leave it cool down

Marble Cake:
use basic butter cake recipe
1tbsp cocoa powder
3tbsp hot water
"method: mix into paste"

Cappucino Mousse Cake (9")

Second try decoration 

Intro
Wilson's mother which also my God-mother, mentioned it before that this is a very difficult to bake cake, must have seen the progress only will know how to bake it and have basic sponge cake skill(which i haven't). For days Wilson pursue her mother to "try la" so he is successful in the end. For me personally, if I don't learn it now, when will i ever learn right? so here we go..

Ingredient (A)

•     120g        High ratio flour                
•      3/4 tsp    Baking powder               
•      5g           Nescafe*instant coffee    
•      80g         Corn oil                          
•      6(110g)   Egg yolk                       
•      80g         Water                             
•      10g         Glycerine (optional)       (function as perseverance and keep it soft even for days)
•      1tsp         Cappuccino Flavor        

Ingredient (B)

• 3(130g)   Egg White                        
• 120g       Castor Sugar                      
• 1/4tsp     Cream of tartar                   

Method:
1. Mix ingredient(A) until the batter is uniform, (Hand beat)
     - put flour and baking powder in a mixing bowl.
     -Mix nescafe with water first
     -put oil, egg yolk, nescafe water and cappuccino in the middle of the bowl
     - Start with the middle first then only side flour, stir with only one direction
     - Set it aside
2.(B) whisk egg white and cream of tartar on high-speed until it start to foam
3. add sugar and continue to whisk on high speed
4. Reduce to medium speed for 2-3 minutes until a stiff peak consistency
5. Transfer meringue(B) into the Cappuccino batter and mix lightly and evenly with a spatula
6. bake at 180'C for 45 minutes.
7. Turn upside down to let it cool, to maintain a nice shape (better if with the mould that can be separate)

Mousse creme Ingredients
(A) 3              Eggs yolk
      95g          Castor sugar               
      8g            Nescafe                      
      1tsp(5g)  Cappuccino Flavor   


(B) 15g           Gelatine                                  (B) dissolved it, and none stop stirring
      45g           Water                         
(C)480g          UHT whipped cream               (C) Hand whip only
(D) 250-300g  whipping cream                       (D) topping (machine allow)

Method
1. Double boil ingredient (A) until sugar had dissolved.
    Double boil the gelatine mixture and add into (A) and mix it. Cool slightly before use
2. Fold in whipped(C) with hands only, stop once smooth(don over beat it)
    then cream to egg mixture(A&B) together, keep it in frigde until harden(Mousse)
3. Beat the (D) with mixer and keep it in frigde to harden it 2.
4. Sandwich slices of cake into 3 and spread the mousse it in between layers
5. Decorate with whipping cream(D)

tips: GIVE YOUR SELF A CLAP! THIS IS A NOT AN EASY JOB!

Chocolate Lava Cake( Or molten Lava) ~where chocolate melt~

Intro:

Ideal for chocolate lover and to impress dates ^^

This recipe is given by Wilson's mother from don't know which book haha, the good about this recipe is where chocolate will still melt in your mouth. The unique is because when i done beating everything, all i have keep in the refrigerator over night and bake only when serve.

Ingredient:
200g chocolate
200g butter
1 tbsp instant coffee powder
4 tsp rum
4 eggs
4 eggs yolk
120g brown sugar
110g plain flour
20g cocoa powder

method:
1. (A)Melt chocolate, butter and coffee powder at double boiler. Stir in rum later on
2. Beat eggs, egg yolk and brown sugar until pale and creamy. Fold in sifted flour slowly and stir again. Then cocoa powder, then pour in melted chocolate(A). Mix until well blended
3. Spoon the blended batter into small reased mould or oven proof cups. Wrap well and keep in freezer for over night (4hours of more)

4. When serve. Bake in preheated oven at 200'C for  

• 10minutes for    half chocolate melt in the cake
• 15minutes for    the little moisture inside the chocolate
• tips: It also depends on the quality of the oven ^^

5. (optional) if u or your friends doesn't like it too sweet, just serve with ice-cream ^^ like i do

Salmon Rice Ball - Japanese Sushi

                                              Salmon Rice Ball made by David(Me)&Wilson Lee

Ingredient:
100g smoked Salmon,chopped          (depends, i did 250g)
2 tsp black sesame seeds
2 tbsp finely chopped pickled ginger
2 Spring Onion, finely chopped
750g short-grain white rice, still warm
5 tbsp Sushi Vinegar

Method
1. Dry roast the sesame seeds for 2 minutes(low heat) until the seeds begin to pop and constantly shaking the pan. Set aside
2. Combine the salmon, ginger and spring onions in a bowl and mix it well
3. Shapping the cooked rice by putting the salmon mixture into it and shape it like a ball
   (keep hands wet to prevent rice from becoming sticky)
4. Serve by sprinkle with sesame seeds with style

Ps: i tried it and edit a little by my own ^^

references: "Step-by-step japanese and korean cooking by periplus"

Vanila Fairy Cake (a.k,a Cupscake)

                                Vanila Fairy Cake ^^(By David & Wilson, Guide Wilson's Mother)

Ingredient

125 Grams Butter
120 Grams Fine granulated sugar/Icing
3 Eggs (Size C)
200 Grams All-purpose Flour
1 tsp Baking Powder
1 tsp Vanila Essence 
125ml milk
(Make 12 muffins)

Method:

1. Cream Butter and sugar until light and fluffy. -warning- Don't not melt the butter!
    Add eggs one by one - Warning- Not Cold eggs!
2. Fold in sifted flour and baking powder. Pour milk and vanila essence together; Mix gently
3. Pour onto muffin pan about 2/3 full.
4. bake for about 20min at 190'C ( Or until beautiful light brown)

Icing Topping Ingredient:
1. 225 Icing Sugar
2. 1 Lemon
3. 1 Egg White

Method:
Beat the icing sugar,Lemon Juice and egg white together until the mixture hold stiff peak

ps: Personally I don't like icing topping, it is too sweet for me. Kids will love it ^^ I love it plain

Special vermicelli noodle ^^

Cantonese Style:

1. A Packet of Vermicelli Noodle
2. Garlic
3. Onion
4. Tomato Sauce (maggie brand)
5. Black Pepper Sauce
6. Oyster Sauce
7. Chicken meat
8. Crab Stick
9. Salt,Pepper and sugar for tasting/seasoning

Method:
1. Cook the vermicelli noodles and set aside
2. Cook the garlic and onions, after that fry together with chicken meat, and then crab stick.
3. pour in tomato sauce in, then black pepper sauce and oyster and stir it well.
4. taste the sauce and add in some salt,pepper and sugar to season it.
5. Pour over the noodles and stir fry it for only 1-2 min.

Tips: Add some water and flour for more sauce and thickening. ^^ cheers

Tomyam Style:

1. A Packet of Vermicelli Noodle
2. Garlic
3. Onion
4. Tomato Sauce (maggie brand)
5. Tom Yam Paste -------------------- only change "Black Pepper Sauce" into "tom yam paste" 
6. Oyster Sauce
7. Chicken meat
8. Crab Stick

9. Salt,Pepper and sugar for tasting/seasoning


Method is the same

Simple Recipe: Chiled Soba Noodles

Ingredient:
1. Soba Noodles(can be bought from market)
2.Tsuyu ( a soba noodle soup base)

Optional: +Crab Stick+Seaweed+Nanami Togarashi(Chili Pepper) *as the photo above

Method:
1. Cooked the noodle as description written on the packet
2. Wash with cold water and keep it in the frigde
3. Serve while cold with the Tsuyu by pouring over noodles/side dish to dip the noodle

Marinated Chicken, Worshire and Oyster Sauce

              This Recipe is taught by my sister Angeline ( I just edit a bit)

Ingredient:

1. 8 Chicken wing/Chicken chop
2. 4 tbsp of oyster Sauce
3. 1 tbsp Sesame Oil
4. 2 tbsp Worcestershire sauce
5. Thick Soy Sauce( a bit for coloring)
6. 1 tbsp of soy sauce
7. 1 1/2 tbsp of honey
8. 1 tbsp Sugar
9. Salt and Pepper for tasting
optional: add oregano or some herds 


method:
(It can be chicken wing/chicken chop)
1. Wash the chicken
2. Mix all ingredient together with the chicken
3. leave it in frigde overnight/2hours
4. It can be roasted or sizzling

Deep Fried Ginger Chicken(Jap-style)

                                           This pic lazy to take nicely haha, next time i will change ^^

Ingredient:

1. 400g Chicken breast tenderloins

2. 1/4 cup (60ml/2 fl oz) Japanese Soy Sauce

3. 1/4 cup (60ml/2 fl oz)  Mirin(Japanese Sweet Sake)

4. Ginger 4-5cm, Finely grated

5. Corn Flour, 1/3 cup/40g

method:

1. carefully trim and cup chicken breast into cube(bite size)

2. Combine Soy Sauce, Mirin and ginger together and use it to marinade chicken

    (Marinade for 15min)

3. After marinaded, drain off.

4. Pour handful of  flour and mix it with hands

5. Again coat it light with flour( skill needed to squeeze and throw excess flour away)

6. Fry til golden brown.

noted: This recipe i tasted from my relative before, and found the recipe in a book.

Below is Mirin = Wine cooking Mirin