I'm emotionally and mentally exhausted this week.
I missed my dear friend, whom I still believe in at the other end of the globe but then every single day, reality hits even stronger that I am no longer going to see him again.
Then, when I felt that I could continue where I am, I realised that sometimes, I tend to choose to only see the surface. When I bottle up all my frustrations, it just disturbs me eventually. I'm not sure if this is right for me. Am I doing more than what I should? Am I receiving what I deserve?
Honestly, I have no idea.
Thursday, October 31, 2013
Tuesday, October 29, 2013
#40: To my dearest friend, Kyaw.
Kyaw, one of the greatest guy friends I have known. He was a sweet, compassionate young man who is always willing to give more than he received.
We weren't the closest of friends but what touched me most is that he's always willing to strike a conversation with you, that may probably put you in a shock. Overtime, I realised that's his way of showing his care and concern to people around him.
But today, I got to hear about his passing, which totally shocked me. It made me realise once again how precious and vulnerable life is. He's only 22.
I have not met him for a year or so, eventhough we do keep in contact occasionally.
To my dearest friend, I know you know that your passing has brought about a lot of tears and grieves among your family and your friends. You were an awesome friend, an awesome brother and an awesome son. However, you had to leave us earlier than what we have expected. I know that years down the road, we will meet again, in another land. I will look forward to seeing you then. Thank you for teaching me the most important lessons in life and I will learn to treasure and be thankful for every single day that I'm alive. Till then, my dearest friend.
We weren't the closest of friends but what touched me most is that he's always willing to strike a conversation with you, that may probably put you in a shock. Overtime, I realised that's his way of showing his care and concern to people around him.
But today, I got to hear about his passing, which totally shocked me. It made me realise once again how precious and vulnerable life is. He's only 22.
I have not met him for a year or so, eventhough we do keep in contact occasionally.
To my dearest friend, I know you know that your passing has brought about a lot of tears and grieves among your family and your friends. You were an awesome friend, an awesome brother and an awesome son. However, you had to leave us earlier than what we have expected. I know that years down the road, we will meet again, in another land. I will look forward to seeing you then. Thank you for teaching me the most important lessons in life and I will learn to treasure and be thankful for every single day that I'm alive. Till then, my dearest friend.
Thursday, October 17, 2013
#39: Compromise is the ultimate solution
Everyone reaches different stages of life at different period of times. Sometimes, I'm faster than you, sometimes you are faster than me.
When we are both are different stages of life, what do we do to accommodate, understand and live with each other?
There's only one option then... COMPROMISE.
When we are both are different stages of life, what do we do to accommodate, understand and live with each other?
There's only one option then... COMPROMISE.
Wednesday, October 9, 2013
#38: Off to Batam (Short Getaway)
So last weekend, I took a breather and had a short getaway to Batam. I haven't been there for more than ten years and I still had the faint impression that Batam was a kampong with lots of houseflies!
However, I was pleasantly surprised by the trip when I went with love to Turi Beach Resort. It was a super awesome getaway, especially when you have massage, sea and the beach.
For those three days, we probably had one of the best massage, ate one of the cheapest seafood and had the most awesome hospitality we could ever ask for!
However, I was pleasantly surprised by the trip when I went with love to Turi Beach Resort. It was a super awesome getaway, especially when you have massage, sea and the beach.
For those three days, we probably had one of the best massage, ate one of the cheapest seafood and had the most awesome hospitality we could ever ask for!
the beautiful Turi Beach Resort! Oh my I will be back again!
Of course! We can't miss out the classic pool shot!
All these seafood plus one plate of fried rice that feeds 2 barely cost $15!!
For a short getaway, I will really head back to Batam just to relax and rejuvenate! The people are so friendly and hospitable that it makes me feel so homely when I was there! And of course, for a good massage, you guys can consider Isabella Massage House where it provides reasonable charges for the massage, body scrub, bosy mask, ear cleaning and so many others! On top of that, they provide FREE transport service to the massage house (both to and fro)!
Hopefully I will be back soon but meanwhile, I'm back at Maple and Market baking and teaching classes! For this month, we have CHIFFON CAKES classes which I will be conducting! (EXCITED!!)
Wednesday, September 25, 2013
#37: Sometimes
Sometimes, I think I over-estimated what I can handle.
Can I really do it?
I don't know.
Can I really do it?
I don't know.
Wednesday, September 18, 2013
#36: Maple and Market
I know, I know, I know, its been AGES.
I have made so much progress since that the last I have blogged.
In simple words,
Graduation
Baker in Maple and Market
Cordon Bleu in a couple of months.
I have learnt and grown so much from my four months in Maple and Market. Met an awesome boss, who's willing to share all her experience, let us make mistakes and learn from them and spend time with us. She's an aspiring young baker, who provided me with so much love and space for me to prosper and grow. (Follow her at sarans-loft.com) Then the most awesome and cool colleagues that I could ever ask for, who's there with me through everything, and they are the ones that I look forward to see and talk to during work.
Of course, it doesn't just come with joy and happiness, there are days that you meet the horrible people and those that you probably hope that they do not exist in your life. They are absolutely insincere assholes and probably just criticize you for the sake of criticising! But, guess what, you don't owe them anything, just suck it up, and pretend that it did not happen and move on!
I would rather focus on the happy little things in life that I'm thankful for! So forget those idiots (pardon my language) and remember those people that cherish you, provide you for constructive feedbacks and love you for who you are. Don't forget those that have provided you with opportunities that eventually mould you to who you are! Always be thankful and give some others chances like those whenever you can!
Things are moving on and soon, it will be time for me to pack my bags and head over to Le Cordon Bleu where I will make another step in fulfilling my dreams and aspirations!
For now, I will strive to bring out the best cakes in Maple and Market and I really hope to see some of you guys there! (We are located at 34 Cassia Crescent #01-82)
Loves.
I have made so much progress since that the last I have blogged.
In simple words,
Graduation
Baker in Maple and Market
Cordon Bleu in a couple of months.
I have learnt and grown so much from my four months in Maple and Market. Met an awesome boss, who's willing to share all her experience, let us make mistakes and learn from them and spend time with us. She's an aspiring young baker, who provided me with so much love and space for me to prosper and grow. (Follow her at sarans-loft.com) Then the most awesome and cool colleagues that I could ever ask for, who's there with me through everything, and they are the ones that I look forward to see and talk to during work.
Of course, it doesn't just come with joy and happiness, there are days that you meet the horrible people and those that you probably hope that they do not exist in your life. They are absolutely insincere assholes and probably just criticize you for the sake of criticising! But, guess what, you don't owe them anything, just suck it up, and pretend that it did not happen and move on!
I would rather focus on the happy little things in life that I'm thankful for! So forget those idiots (pardon my language) and remember those people that cherish you, provide you for constructive feedbacks and love you for who you are. Don't forget those that have provided you with opportunities that eventually mould you to who you are! Always be thankful and give some others chances like those whenever you can!
Things are moving on and soon, it will be time for me to pack my bags and head over to Le Cordon Bleu where I will make another step in fulfilling my dreams and aspirations!
For now, I will strive to bring out the best cakes in Maple and Market and I really hope to see some of you guys there! (We are located at 34 Cassia Crescent #01-82)
Loves.
Friday, April 12, 2013
#35: Kimchi Chiggae & Abalone Porridge
I have been wanting to eat abalone porridge for a couple of weeks. I went to the nearby Korean restaurants around my place (ie Woori Nara and Kim's Restaurant) but both of them don't sell Abalone Porridge. So, of course to curb the craving, I've decided to cook Abalone Porridge.
Then, I made Kimchi Chiggae two weeks back for my boyfriend and he totally enjoyed it, so I made a smaller portion today for my family to try it out. Its less spicy today and of course, with lots of pork belly! YUMMY!
Surprisingly, the abalone porridge was really easy to cook and it was really really good!!
Then, I made Kimchi Chiggae two weeks back for my boyfriend and he totally enjoyed it, so I made a smaller portion today for my family to try it out. Its less spicy today and of course, with lots of pork belly! YUMMY!
Surprisingly, the abalone porridge was really easy to cook and it was really really good!!
What a satisfying lunch! (Kimchi Chiggae with Pork Belly and Abalone Porridge with Seaweed
Tuesday, March 26, 2013
#34: Vanilla Mocha Cupcakes
I am crazy over scorching the top of the cupcakes now. Thanks to Annie's Eats who gave me such an awesome idea after reading her blog.
I have made some vanilla mocha cupcakes as I have a new espresso machine! Using the Nespresso machine, I made espresso using them and I also used the capsules as espresso/mocha powder. I love the spots of vanilla and espresso powder on the cream!
Anyway, the cupcakes turned out to be a really good hit with my friends and relatives! It was really a busy week and I wanted something "coffee"-ish to perk everyone up! So what can be better than vanilla and mocha!
On top of that, I used some soccer-themed cupcake liners to mark the close to the end of the season for the Premier League, three months of no-soccer life is up ahead :( (YES I AM A SOCCER FAN!)
I have made some vanilla mocha cupcakes as I have a new espresso machine! Using the Nespresso machine, I made espresso using them and I also used the capsules as espresso/mocha powder. I love the spots of vanilla and espresso powder on the cream!
Anyway, the cupcakes turned out to be a really good hit with my friends and relatives! It was really a busy week and I wanted something "coffee"-ish to perk everyone up! So what can be better than vanilla and mocha!
On top of that, I used some soccer-themed cupcake liners to mark the close to the end of the season for the Premier League, three months of no-soccer life is up ahead :( (YES I AM A SOCCER FAN!)
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| YUMMY YUMMY! |
Sunday, March 17, 2013
#33: S'mores Cupcakes
I wanted to make something to congratulate Uncle Steven and Aunty Irene's wedding anniversary. They are our family's best friend and we have known each other before I was even born. They are really nice and sweet people, and we all have something in common... WE ALL LOVE TO EAT!
Hence, I was reading through all the different food blogs (ps, I really love to read food blogs) and I chanced upon a S'mores Cupcakes by annie's eats. As some of you may know, I usually re-create my recipes by adapting some from others or getting inspirations from them! So, yes, I re-created my own version of S'mores Cupcakes but keeping certain aspects similar (like the browning of the icing!)
They were really good, and I especially love the crunch that the digestive biscuit base brought about, it adds another texture to the cupcake and I really loved them! I will probably try making them with oreo base next time!
The cupcakes were really simple and easy to make, and I took less than 3 hours to finish everything! So here are some pictures of the finish product!
Hence, I was reading through all the different food blogs (ps, I really love to read food blogs) and I chanced upon a S'mores Cupcakes by annie's eats. As some of you may know, I usually re-create my recipes by adapting some from others or getting inspirations from them! So, yes, I re-created my own version of S'mores Cupcakes but keeping certain aspects similar (like the browning of the icing!)
They were really good, and I especially love the crunch that the digestive biscuit base brought about, it adds another texture to the cupcake and I really loved them! I will probably try making them with oreo base next time!
The cupcakes were really simple and easy to make, and I took less than 3 hours to finish everything! So here are some pictures of the finish product!
Wednesday, February 13, 2013
#32: Pineapple Tarts Galore
With Chinese New Year round the corner, Fiona and I embarked on our annual pineapple tarts journey. After 7 years of doing pineapple tarts, we finally agreed on a recipe that has been tried and tested for. We took in orders for about 150 bottles and we almost killed ourselves doing so.
Process started with cooking about 200 pineapples, mixing in packets of pre-made pineapple paste for extended shelf life and pumping out countless numbers the close and open tarts.
We have to say, the feedbacks were really good and we had so much re-orders. However, due to time and manpower constraints, we had to reject all these re-orders so as to not kill ourselves.
Like our Macarons and Logcake sales, we will be donating a sum of profits to the charities and hoping that they will have an awesome new year like us!
Process started with cooking about 200 pineapples, mixing in packets of pre-made pineapple paste for extended shelf life and pumping out countless numbers the close and open tarts.
We have to say, the feedbacks were really good and we had so much re-orders. However, due to time and manpower constraints, we had to reject all these re-orders so as to not kill ourselves.
Like our Macarons and Logcake sales, we will be donating a sum of profits to the charities and hoping that they will have an awesome new year like us!
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| Yummy Pineapple Tarts |
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| The popular close pineapple tarts! |
Saturday, February 9, 2013
#31: Ondeh Ondeh
Ever since I learnt how to cook and bake, I think one of my all time favourite type of dishes to make would be Nyonya food. The many steps involved in Nyonya cooking including pounding the spices, frying them separately, steaming the glutinous rice, cooking the coconuts in many different and so on and so for, allow the Nyonya dishes to be mesmerizing to me.
As Chinese New Year was round the corner, I remade my Pulut Samhttp://matchmadewithmykitchen.blogspot.sg/2011/10/18-pulut-sambal.htmlbal. I have to say the review was really positive but I guess I can start making them in different levels of spiciness to accomodate to different groups of people. Currently, its almost not spicy at all as I'm not a really good chilli eater!
On top of that, after all the craziness of the pineapple tarts making (which I will post maybe next week), I have also made one of my all time favourite Nyonya desserts, the Ondeh Ondeh. Ondeh Ondeh is a pandan flavoured glutinous rice ball with gula melaka wrapped in it. When you bite the Ondeh Ondeh, the gula melaka would explode in your mouth. That's what a successful Ondeh Ondeh would taste like.
I'm sharing the recipe today:
62g of glutinous rice powder (those that you use to make glutinous rice balls / tang yuan) and a little bit more for you to put on your hands while you mould the balls
4g of tapioca flour / starch
65g of hot water
1/4 tsp of pandan essence / 3 pandan leaves worth of juice
60g of gula melaka with 1/2 tablespoon of sugar
30g of fresh dessicated coconut (available in some markets) / packet dessicated coconut (for convenience)
Pinch of salt
1 tsp of sugar
1. Add the salt and tsp of sugar to the dessicated coconut and steam for around 5 minutes
2. Add the pandan essence to the hot water
3. Put the glutinous rice powder and tapioca flour into a bowl and pour in the hot water
4. Stir till the dough is mixed, it will be slightly sticky
5. Rub your hands with flour and pinch some dough and flatten it.
6. Add in a piece of gula melaka and roll it. Make sure there's no opening and the gula melaka is tightly enclosed in it.
7. Repeat step 6 and 7 until all the dough is used. ( you should be able to make around 10)
8. Boil a pot of water and throw the Ondeh Ondeh inside. Cook until they float to the surface.
9. Remove them and immediately roll them in the dessicated coconut.
10. You can either serve immediately and chill them. They have to consume on the same day.
As Chinese New Year was round the corner, I remade my Pulut Samhttp://matchmadewithmykitchen.blogspot.sg/2011/10/18-pulut-sambal.htmlbal. I have to say the review was really positive but I guess I can start making them in different levels of spiciness to accomodate to different groups of people. Currently, its almost not spicy at all as I'm not a really good chilli eater!
On top of that, after all the craziness of the pineapple tarts making (which I will post maybe next week), I have also made one of my all time favourite Nyonya desserts, the Ondeh Ondeh. Ondeh Ondeh is a pandan flavoured glutinous rice ball with gula melaka wrapped in it. When you bite the Ondeh Ondeh, the gula melaka would explode in your mouth. That's what a successful Ondeh Ondeh would taste like.
I'm sharing the recipe today:
62g of glutinous rice powder (those that you use to make glutinous rice balls / tang yuan) and a little bit more for you to put on your hands while you mould the balls
4g of tapioca flour / starch
65g of hot water
1/4 tsp of pandan essence / 3 pandan leaves worth of juice
60g of gula melaka with 1/2 tablespoon of sugar
30g of fresh dessicated coconut (available in some markets) / packet dessicated coconut (for convenience)
Pinch of salt
1 tsp of sugar
1. Add the salt and tsp of sugar to the dessicated coconut and steam for around 5 minutes
2. Add the pandan essence to the hot water
3. Put the glutinous rice powder and tapioca flour into a bowl and pour in the hot water
4. Stir till the dough is mixed, it will be slightly sticky
5. Rub your hands with flour and pinch some dough and flatten it.
6. Add in a piece of gula melaka and roll it. Make sure there's no opening and the gula melaka is tightly enclosed in it.
7. Repeat step 6 and 7 until all the dough is used. ( you should be able to make around 10)
8. Boil a pot of water and throw the Ondeh Ondeh inside. Cook until they float to the surface.
9. Remove them and immediately roll them in the dessicated coconut.
10. You can either serve immediately and chill them. They have to consume on the same day.
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| Yummy yummy Ondeh Ondeh! |
Wednesday, February 6, 2013
#30: Chocolate and Green Tea Birthday Cakes
Today's my boyfriend and one of his good friends' birthday! Happy 22nd birthday to both of them! As my boyfriend loved the Green Tea logcake that Heartbakers sold during Christmas, I made the Green Tea flavour for him and of course, Chocolate flavour for Ruey yi (because I don't know what he likes)
I always love the biscuit layers that you can find in truffle cakes! Those biscuit layers bring another texture to the cake. Other than the soft, moist and chocolatey taste thats tagged to a good chocolate cake, the biscuit layer brings a crunch to the cake! And I guessed thats what made the Chocolate Cake the pick of the day this time round!
Happy birthday baby! Hope you love the cakes!
I always love the biscuit layers that you can find in truffle cakes! Those biscuit layers bring another texture to the cake. Other than the soft, moist and chocolatey taste thats tagged to a good chocolate cake, the biscuit layer brings a crunch to the cake! And I guessed thats what made the Chocolate Cake the pick of the day this time round!
Happy birthday baby! Hope you love the cakes!
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| Chocolate Cake with Raspberries (Deco) |
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| Green Tea Cake with Strawberries and White Chocolate |
Thursday, January 17, 2013
#29: Oatmeal Raisin Cookies
School has just reopened, but I had an enjoyable weekend in Genting with my dear girlfriends and my love. Genting Highlands used to be a place that I frequent when I was much younger, but I have yet to go there for around 10 years I guess.
There's really alot of changes, but still it was a pleasant trip with lots of excitement and laughter! Can't wait for my next trip with them!
So after coming back from the trip and busy with all the add/drop modules for school, I'm down to baking again! In my menu today, its oatmeal raisin cookies!
I guess oatmeal raisins or oatmeal chocolate chip or oatmeal cranberries aren't really a favourite for many. People will rather go for the common chocolate chip or butter cookies. Despite that, I would say its a healthy choice and yet it tastes awesome, almost as good as chocolate chip really!
So here we go!
There's really alot of changes, but still it was a pleasant trip with lots of excitement and laughter! Can't wait for my next trip with them!
So after coming back from the trip and busy with all the add/drop modules for school, I'm down to baking again! In my menu today, its oatmeal raisin cookies!
I guess oatmeal raisins or oatmeal chocolate chip or oatmeal cranberries aren't really a favourite for many. People will rather go for the common chocolate chip or butter cookies. Despite that, I would say its a healthy choice and yet it tastes awesome, almost as good as chocolate chip really!
So here we go!
Tuesday, January 8, 2013
#28: Chocolate Chip Cookies
Today's Cookie Monster Day! I made his favourite chocolate chip cookies! Its a common chocolate chip cookies recipe just that I overloaded them with chocolate chips! I love to have tons of chocolate chips in my mouth with every bite!
One of my friends wanted me to make them for Valentine's so I'm trying a couple of recipe to design a good menu for him! I will probably make the totally awesome double chocolate chip cookies soon! Its a recipe that I have adapted from Nigella and made some twist to it to suit to my preference! Its a never go wrong recipe and as the name suggests "TOTALLY AWESOME!"
Have a lovely Cookie Monster Day!
One of my friends wanted me to make them for Valentine's so I'm trying a couple of recipe to design a good menu for him! I will probably make the totally awesome double chocolate chip cookies soon! Its a recipe that I have adapted from Nigella and made some twist to it to suit to my preference! Its a never go wrong recipe and as the name suggests "TOTALLY AWESOME!"
Have a lovely Cookie Monster Day!
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| Chocolate Chip Cookies! A favourite of Cookie Monster! :D |
#27: Stepping in 2013
YES I AM BACK.
I know I have disappeared from the entire year, due to many many many reasons.
On a personal note, these are major happenings in 2012:
1. I have finally decided to pursue my dreams after completing my degree in NTU. I will be heading to Le Cordon Bleu London in this coming fall for a year! Hooray!
2. Three years into my relationships, and we have decided to take a photoshoot to commemorate the occasion.
3. My brother entered army (Finally!) and he's an officer to be now!
4. I finally have a dog! My new baby, named Grizzler, a pure-breed Border Collie! He's a cutie!
4. My only living grandfather passed away in May, it was a huge blow for all of us, but we have all moved on but he will forever be loved and remembered in my heart.
Then, in terms of baking, it was yet another fulfilling year! I baked so many new things, started Heartbakers with Fiona, Cheesiong and Sawarto and completed crazy orders of pineapple tarts, logcakes and macaroons. One important thing is that Fiona and I won a competition that is organized by Nebo! Its my first competition but a good win!
And, we have to bid farewell to 2012 and welcome a fresh start in 2013! Of course, I do have resolutions for this coming year.
1. Complete my business degree successfully
2. Good health and positive relationships with people all around
3. Excel in my further studies in Le Cordon Bleu London
I think its my last opportunity to upload some pictures of what happened in 2012, so here we go!
I know I have disappeared from the entire year, due to many many many reasons.
On a personal note, these are major happenings in 2012:
1. I have finally decided to pursue my dreams after completing my degree in NTU. I will be heading to Le Cordon Bleu London in this coming fall for a year! Hooray!
2. Three years into my relationships, and we have decided to take a photoshoot to commemorate the occasion.
3. My brother entered army (Finally!) and he's an officer to be now!
4. I finally have a dog! My new baby, named Grizzler, a pure-breed Border Collie! He's a cutie!
4. My only living grandfather passed away in May, it was a huge blow for all of us, but we have all moved on but he will forever be loved and remembered in my heart.
Then, in terms of baking, it was yet another fulfilling year! I baked so many new things, started Heartbakers with Fiona, Cheesiong and Sawarto and completed crazy orders of pineapple tarts, logcakes and macaroons. One important thing is that Fiona and I won a competition that is organized by Nebo! Its my first competition but a good win!
And, we have to bid farewell to 2012 and welcome a fresh start in 2013! Of course, I do have resolutions for this coming year.
1. Complete my business degree successfully
2. Good health and positive relationships with people all around
3. Excel in my further studies in Le Cordon Bleu London
I think its my last opportunity to upload some pictures of what happened in 2012, so here we go!
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| Pineapple Tarts (That we are making this year again!) I just cooked 200 pineapples three days ago!! |
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| Chelsea Football Club Singapore January babies' birthday cake! This is one of the hardest or most time-consuming cakes that I have ever made! |
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| Durian Tarts! I'm a durian fanatic! This is yummy yummy yummy! |
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| This is one of our competition's dish! There's a cup of coffee, oatmeal cookies and chocolate mousse! |
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| Kit-kat and M&M rainbow cake which we used for photoshoot! |
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| I would think this is my most proud item for the year of 2012! Finally completed a gingerbreadman house with help of Susu!! |
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| Christmas cookies, in preparation for Christmas! Such pretty and yummy treats |
Thats all for the year of 2012! I promise not to be disappear anymore!
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