Turned into a kiasu

I found myself turn into a "Kiasu" "Kiasu= A hokkien words for someone who are afraid of lose, whether in self and others, Fear of losing" nowadays.. maybe because of desperation and time is limited. My time in Malaysia is less then 35days, starting counts from today. When i look at myself, there a lot of things i still haven't do and also mastered on them. Another thing is age, I am 23 years old now, and regretfully I am still in diploma. I have wasted enough time in college, so I mustn't waste any more precious time.

I had put down a list to myself on the last post. A few things i must mastered on them, weather it is a hobbies or a education. Lets say piano, I having a really hard time practicing piano by my own with no guidance and motivation. And workout, I did put myself in gym more often than before because it is my last month in gym, what for paying yourself into gym if you doesn't want to see result. So I also kinder jealous of all the well toned and fit guys, always wish to become like them haha. I must get FIT!! with no fats and well build body shape. Well I just being honest. My photography also now hang in the middle, I only use it once a a while.

But there something i must said of being proud on one thing, which i love doing. Cooking! I being learning a lot from past few months, especially in baking. I am blessed to have a friend like Wilson, his mother and the family. They treated me like part of the family. Wilson always helping me with cooking and we learn together and teach each other. His mother taught us both how to bake, yea just by looking a the few cakes I did before. She is expert in baking, so I considered her as my mentor in kitchen haha.

I am a guy will not sit down and do nothing. I am a human made by God hands. I believe myself are created in a purpose and God put interest in my life for some reason. Ever since young, I never stop learning and asking question when I am curious. I love to teach others what I know, because "I am blessed to be bless"
most of all, Life it is a journey of preparation for the end. I always encourage others to do what they love to do.

Honey Grill Lamb Chop

Introduction:

It is been long time since i created my own recipe, of course with the helps of few extra ingredient example like the steak powder but the rest i think of it myself and a guide from previous recipe I made. So this is what i came up with, a taste is almost similar with the Tesco style selling at the market

Ingredient:
4 Lamb Chop
2 tbsp Worcestershire sauce
1 tbsp Olive Oil
2 tbsp Oyster Sauce
2 tbsp Honey
2 tbsp Black Pepper Sauce
2 tsp Sugar
1 tsp Dried Oregano leaves
1 tsp Dried Rosemary leaves
2 tsp Steak seasoning powder(optional)
1 tsp Dried Mix herd (optional)
pinch of salt and pepper

Method:
1.Marinate it all together in bowl and remember to massage the lamb to get the muscle soak with all the marinade sauce. Keep in fridge for 6 hours
2. There are 2 ways of cooking it, either grill it in a hot pan until the meat is tender about 10-15mins
( or oven for 20-25min for 180'C)

Pet exhibition 2010

I went twice for Pet Exhibition 2010, This event is an amazing event, i got to know this last year from my female best friend Nesh, she was one of the organizer last year too bad this year she wasn't joining, so i cannot get free entrance haha. Anyway this year is really great! I got to know a lot of pet lovers and actually have quite a chat about them. 

                                                      Both is the Milk snake ^^

When I was walking around, I can't stop taking picture of all the animal that walk passed by, worse when I saw a Golden Retriever and Siberian Husky, i can just stop there a gaze upon them for as long as it is there. And the second best time i had was with the Gecko Company, they have MILK SNAKE!! one of my favorite snake, because it is not venomous but it imitate the one of the world top venomous snake the Coral snake. How to differentiate? the owner taught me this, "Red with yellow kill a fellow" so if not red+yellow from side to side = Milk snake; Isn't cool? I will get one milk snake in the future for sure! I got to play with it and carry it with me. But one danger part was when i was holding it, a playful children boy was touching it and hitting it haha, and i quickly get the snake from that boy.

Best moment and sad too was when a dog for adoption, A dog slept in my arms when i was carrying it. This dog was weak and tired, not active at all. Because she had no love and was suffering from a minor unwell. This dog was came to this organization of pet finder, i sure it wasn't a lucky dog before they found her. The lady kept asking me to adopt it, since i love her so much, yea i was though the same, this dog should be with a loving family. My heart felt so warm and soften when the gaze of her cute puppy eye begging for love. I really and from all bottom of my heart; I wanna take her home. But situation stopped me from doing it, I leaving Malaysia in one month time. 

I pray every family should have adopt one dog, and treat it with loves, a dog is not slave. God create it and others for a reason. For those who have read this, please adopt her for me which i cannot do so for now. Please visit www.PetFinder.my to be its father and mother and for other doggy 

Shepherd Pie: Method 1

Introduction:

haha Shepherd pie suppose to be easier than lagsana but i have to bake 2 times to make it taste better. I still cannot get the taste i got from "Starbucks" but nevertheless i will still wanna beat it one day ^^ wish me best

Ingredient:
500g Chicken Meat (cut into cubes)
150g Ham/sausages (cut into smaller pieces)
150g Sweet Corn/mix vegetable
1 can Mushroom
2 tbsp butter
3 tbsp plain flour
1 1/3 Milk
1 1/3 Chicken stock
1 tbsp Dijon mustard
1 tsp  thyme,parsley,rosemary
Cheddar cheese (option)
salt and black for tasting

Topping:
Mashed Potato (recipe) or
1 sheet-rolled frozen puff pastry + 1 egg beaten to glaze

Method:
1. Melt the butter in a pan, stir in the flour, the stir for 1-2 minutes until smooth
2. Gradually add milk and stock and stirring it constantly, bring to boil and smimmer
3. Add mustard and meat(chicken &hams&corn) and add all herds for seasoning
4. Stir it, if mixture too thick add in milk
5.Put filling into a mould with Mashed potato or pie(refer below)
6.Preheat at 170'C and bake for 25min

for pie:
Cut out a pastry lid to fit a 1lt/1qt pie dish, plus a strip to fit around the rim
Stick: the strip onto the rim of the dish with water, then spoon in the filling. Place the pastry lid on top, using a pie funnel to lift it above the filling - or make a slit in the center of the lid. Press the lid down firmly around the edge of the poe to seal. Brush with the egg and cook for 25minutes or until golden

German Chocolate Pecans Cake

Introduction:

Well... it started when I let my sister try on our(me and Wilson) Durian cake which we just learned, we had make it 3 times because the demand of if is tooo much haha. And once she tried it, she make a immediate order for her birthday next week, she demanded a Pecans or Macadamia chocolate cake. When I research on it, i found a German recipe which called "Chocolate Pecans Cake" and no one i know have made it before, so i did have a trial and brought to all my college friends to try. Most of them love it!

This recipe is kind of sweet, for people who don't like sweet, this wasn't ideal but I kind of like it ^^ is less sweet than icing cake. And eat it while cold with coffee, is a enjoyment of life ^^

Ingredient:

110g   Chocolate Bar
115g   Boiling water
250g   Butter
350g   Sugar
570g   Cake Flour
230g   Milk
4         Egg Yolk
4         Egg White
1tsp    Vanilla
1tsp    Tartar Cream
1/2tsp Salt
1tsp    Baking soda

Method:
1. Melt the chocolate with the boiling water and leave it cool aside
2. Mix the sugar with butter at a mixer for few minutes until fluffy
3. Add Egg yolk into the mixer and blend well
4. Add melted chocolate and vanilla essense into the mixer
5. Add stiffed flour, baking soda and salt into the mixer
6. Add milk and beat it till everything blend while, only takes few minutes
                 {Separated it or leave the batter aside}
7. Beat Egg white with tartar with high speed, when done, the will have stiff peak
8. Now add at once the egg white done into the batter, mix it with spatula gently
9. Cut wax paper into the baking mould so it won't stick and pour batter into it
10. Bake at 190'C for 45min (Done if poke with tooth pick without goey)
      if still goey goes into the oven again for 5-15mins.
      Let it cool upside down with a rack

     (Don't open the oven while baking, it will make it fail in the middle)

11. When cool cut into halves for middle frosting and topping frosting later

Frosting(Topping)

Ingredient:
1cup        Evaporated milk/creamer
1cup        Sugar
3              Eggs yolk
115g        Butter
1tsp         Vanilla
1 1/3cup  Coconut flake
1 Cup      Chopped Pecans(roasted)

method:
1. Mix Evaporated milk, sugar, egg yolk, butter and vanilla with medium heat for 12min
2. Add Coconut flake and Pecans into the mix and let it cool
3. Put the frosting in between and above the cake
4. Keep it into the freezer until ready to serve ^^ 2-3 hours will be best

Ref: http://www.myhomecooking.net/german-chocolate-cake/German-Chocolate-Cake-Recipe.htm

Pizza Dough

Introduction:

This pizza dough is for about make about 5 medium pizza, with the topping of your choice. Use own creativity to make a wonderful tasty pizza. I really have to thanks Wilson's mother for teaching me this, since 8 years ago i believe, i been finding a way to learn this.

Ingredient:

500g High Protein Flour
10g   Instant Yeast
10g   Sugar
10g   Salt
25g   Butter
330g Cold Water
15g   Milk Powder
5g    Dough-con -- ACE MB (Ammonia)
Total: 905g

Method:
1. Put high protein flour and instant yeast in mixing bowl on slow speed for 30sec (S shaped beater)
2.Add in dough-con, salt, sugar, milk powder, and cold water & combine evenly until mixture resembles coarse meal
3. Add in butter and knead the dough until 5-6mins until dough is elastic
4. ferment for 1/2 hour covered with plastic
5. Then scaling each dough 150gm mould like a ball and allow intermediate on a aluminum foil
6. Press and pin out to a diameter of about 8" use flour to help make it easier to knead
7. Prick dough with fork to prevent bulging and leave it proof for 25mins
8. Bake the empty pizza dough at 210'C for 8-10mins (can keep it over night til serve)
9. When harder, spread paste evenly over the pizza base and add topping ingredient of your choice
10. Bake at 210'C for 15-20min to serve




ref: Recipe from BS Bakery shop@Meru, Klang

Durian Cake

Introduction:

This durian cake is modify from Cappucino cake which i posted not long ago, Wilson's mother ask us to change it just a bit to become Durian Cake ^^ I gonna try it after i go Australia, i bet i won't have the chances unless Aussie people eat them and Aussie trader import them into the country.

As you can see, the cappuccino cake is this recipe, it is the same, i just change a bit and a lot of the mousse ingredient, this is the part you need to pay more attention now

Ingredient(A)
120g         High Ratio Flour
3/4 tsp      Baking Powder
5g             Milk Powder
80g           Corn Oil
6(110g)    Egg Yolk
80g           Water
10g           Glycerine
1tsp          Vanila Essence

Ingredient(B)
3(130g)   Egg White
120         Castor Sugar
1/4 tsp     Cream of Tartar

Method: (Same as cappucino or sponge cake technique)

1. Mix ingredient(A) until the batter is uniform, (Hand beat)
     - put flour and baking powder in a mixing bowl.     
    -Mix milk powder with water first   
    -put oil, egg yolk, milk water and vanila in the middle of the bowl    
     - Start with the middle first then only side flour, stir with only one direction
     - and 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 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)
 

Ingredient for Mousse:

100-150g     Durian Puree    

40g      Sugar

15g      Gelatine

60ml    water

(A- Mix Puree and sugar)

(B- Mix Gelatine and water to dissolved it)

110g or 165g    Whipped Cream

40g   or 60g     Cold Water

 Method:

1. Double boil the ingredient above and keep it cooling aside before use later

2. Whip the cream until cream, fluffy and smooth (don't over beat it, get thicker than smooth)

3. Mix the Durian puree and whipped cream well together with a spatula

4. Keep in fridge for an hour 

5. Spread it between layers of cake 

Topping: Just 250g topping cream, whip it til smooth and decorate with the cake