Dreams Come True

Quit Smoking

2011-11-05T15:33:00.000+04:00

Dr : So are you a smoker?

Pt : No.

Dr : An ex-smoker?

Pt : Oh...Yes.

Dr : Since when you stopped smoking?

Pt : Since I am sick.

Dr : And that is ... ?

Pt : 3 days ago.

Dr : * ... ... * So how long have you been smoking?

Pt : About 40 years .

Dr : How many cigarettes a day ?

Pt : Hmm, about 2 packs a day.

South East Sabah

2011-05-01T19:06:00.016+04:00

It has been a long long time since my last post. I have neglected this dream spot, I know. But it's really tiring when you are working as a cheap labour, hahaha. Anyway, have just been back from a short South East Sabah Roadtrip, with my parents.

The 1st time they visited me was somewhere in end of October 2010, when they came like 4 days just to help me settle my lodging and car etc. They really came here as "labourers", Free-of-Charge ones...And they told me they really come here as servants, to clean up the newly rented house etc. Felt sorry for that but I can't help much.

The 2nd time they visited was end of February 2011, when I was tagging in a new department (means working from 6.30am to at least 10pm or more EVERYDAY for 2 weeks). And so the 3rd time (which is the current visit), I took leave 26th April-2nd May 2011. And so a roadtrip we are on, hehehe.

We took off from Sandakan down to Semporna and Tawau. My parents, specifically my father, seemed to be very interested in stopping in EVERY single small town. So we actually been to, not all, but most of the small "famous" towns, which is actually like nothing to see. Ok, I know "nothing to see" is not nice to be used, but seriously, there is nothing much to see as a Malaysian tourist. Along the way are oil palm plantations, forest, some small malay villages. You will drive pass some rivers and go through the valleys.

We stopped in Beluran, Kinabatangan, Lahad Datu, Kunak and not forgetting some small villages which I can't even bother to remember. But one thing very impressive, for me, my parents drove all the way through, and my dad is at 6 decades of life, mind you. They are very excited to visit the fish market in Sabah, because the seafood sold here are so fresh if compared to the West Malaysia, although in the end, they bought nothing :P

The Floating Resort

We went down to Semporna and stayed in Dragon Inn Floating Hotel...Was good, price reasonable and inclusive of breakfast, although it is all the same as you can see, Kaya-Butter-bread and Banana Fritters with coffee/tea. Hmm, but seriously, not that bad :) Just for your information, no wi-fi, but they do have a Dragon-net, RM6 for 30 mins and RM10 for an hour :D

Breakfast for 3 :P

One thing I am not supportive of this resort is the management of sewage. The bathing water (means your soapy water with shampoo all drained directly into the sea. Fortunately the "gold" (feces) didn't. I think this is an aspect where the government and also the resort administrators should "re-look" into, as it is very not environmental friendly. Don't you agree?

Family Room

The Bathroom

Fresh alive fish caught by children, selling to the resort's restaurant

Fish in clear bluish water

Went to Pulau Bum-Bum, RM1 per trip per person in a lousy motor-boat ride (the locals' ferry, daily transport) just at the back of the Semporna Central Market. And took a "taxi" (more like a private car, without car plate!!! So dangerous!) in Pulau Bum-Bum for about 2-hour journey costing RM105. Here we learned that the Bajau Laut are actually citizens of no country. They come and leave as they wished. They leave when they have no more fish to catch, they live with the sea. They eat only fresh-caught fish boil in water and eat only Ubi Kayu (Cassava). Communications can be an issue with the Bajau Laut. Looks like they are the real "Pirates of the Carribeans" :P

Overlooking the ocean from Pulau Bum-Bum

Crystal Clear Water

In Pulau Bum-Bum, where the Bajau Laut put up their shelter

Drying of the seaweeds, or is it sea grass???

On 30th April, took up a tour package from Uncle Chang to Pulau Mabul and Kapalai, breakfast and lunch inclusive, dinner too if you stay in Pulau Mabul Resort (Uncle Chang, hope you see this and would give us a discount next visit, doing FREE advert here!!!) *Hmmm, wonder how many people actually read my blog wahahaha*

Snorkeling and diving near these islands are splendid. I know, this statement isn't so convincing because I didn't snorkel nor dive. But hey! My dad snorkeled. And we have tourist who visited again and again just for diving. Plus, even the blinds (exaggerating!!!) know that the water here is crystal clear!!! Ok, I know my pictures sucks cause it's from a handphone camera, but that is all I have! If someone sponsors me an SLR Camera, I can prove better then wahahaha

Snorkeling Tourists

Pulau Mabul Resort

Then we headed down to Tawau on Labour's Day. And yes, we ate in the famous Mongolian Chicken Rice shop, but it isn't much of my likings :) But still we cleared up the plates. Hmm, I always thought Sandakan is the 2nd largest town in Sabah and followed by Tawau...But I think the information online is a little bit wrong somewhere... After visiting Tawau, I think Tawau should be the 2nd largest. Ok, fine, I admit, I don't really know what criteria they actually based on to judge :P

Tawau Sea View

Mongolian Chicken Rice down in Tawau

RM2 --- Shitake Mushroom & some vegetables

RM10 Chicken

RM4 --- LapCheong & Hot-dog

Tawau Wantan Mee??

Went to Tawau Hill Park, aim is to visit the WORLD Tallest Tropical Tree which is of 88-89 meters. Paid RM3 per person for entrance fee but I was in a totally wrong attire!!! White pants and ... Slipped-in-wedge shoes?! Yeah, all wrong, don't need to remind me. The muddy path...Hmm, turned back. So sorry, that my parents also turned back --- because of me...But hey, next trip I will be better prepared! But just a reminder, if you were interested in this park, it would take up a day, you can picnic/BBQ, see the waterfalls, bath in it, hike some hills in this reserved forest and also see the WORLD'S TALLEST TROPICAL TREE!!! How cool is that! Gosh, I MUST go there again in the RIGHT ATTIRE :P

Yes, look at the slipped-in-wedge shoes :(

Weather for this roadtrip isn't that sunny. Drizzling on and off. But I am glad it drizzles, at least it wasn't that super sizzling hot and that means I didn't sunburn myself and I don't get as dark as I have expected, yippie!!! Too bad for those who enjoy sunbathing, I know hehehe.

And just to let the whole world know, I drove back all the way from Tawau - Kunak - Lahad Datu - Kinabatangan back to Sandakan, with the full-of-potholes road, wahaha. My first long journey driving. I know it's not something too amazing for some of you out there. But hey, I still think it's cool for me ... hmm, ok, an achievement for me :P

To have roadtrip in Sabah is not easy, in the sense, the road is not perfect like those you have in the West Malaysia, beautifully tarred highways, not much of potholes and where it is wide and "speed-able". Here in Sabah, most of the long-journey road sucks...potholes, narrow 2-lanes (fortunately not single lane), quite winding and slopey at times. Most of the parts are without street lights and even petrol kiosk is an issue (better fill up sufficient fuel before driving). Well, not as bad actually, at least you still have the small towns on the way ... but hey, you never know, so be prepared if you can.

As an over all, I enjoyed the trip and would definitely revisit these places when there is a chance *wink*

~ Sandakan Seafood Bah Kut Teh ~

2011-02-08T07:55:00.005+03:00

I know it has been a long time ago since I last updated this blog of mine. But what to do? I don't have time. First time involved in working life, some more it is a work that may take up 24 hours of your day. Sleep sometimes also becomes an issue. But nevertheless, I am still surviving hehehe.

Anyway, CNY it is now. I took leave from 3rd-9th February. And just for your information, I was oncall on the 2nd February, meaning I spent my CNY eve in the hospital, leaving hospital on 3rd February somewhere around 8am. I didn't fly back this CNY, call me stupid or whatever. I know it is my 7th consecutive year not celebrating CNY at home. But ... ...

Ok, back to the blog today. I am gonna tell you about food again. I know people are working, and yeah I am still on leave. So after helping some friend to post some mails today, I went to have brunch. Yes yes yes, by myself. Pity me? Nah, just accept it, enjoy life dude, especially when you still can. And one more thing, there is no water for 1+ week already, (despite the heavy rain that had even flood Sandakan!!!) because pipe burst!

I went to a shop somewhere on the way to Tanah Merah/Batu Sapi --- Nam Chai Restaurant Bah Kut Teh, in Bandar Nam Tung. Some colleagues told me it is famous. Finally I have the time to ... ... EAT it!!!

Yeah, they have also the typical pork ones. But since I am at the far East of the land below the wind, of course, I'd try their famous seafood version. And guess what, I am quite content. It comes with a little spicy taste (yes, I chose that) You my have a version of non-spicy one too. A small bowl with 6 prawns and some 4-5 slices of fish and some iceberg salad. Hmm, RM10 for that small bowl. And I chose a dried BeeHoon (RM1.50) which I enjoyed it, finally some real GonLow that taste better. A cup of herbal tea, which seems so tasteless (RM1.50). Ok, I admit, I need heavy taste.

RM10 per bowl

The shop opens 8am-2pm, then again 6pm till somewhere about 8.30pm (claims the LaoBanNiang) lah. So the next time I visit, I'm gonna try their porky version :P

Till the next time, byebye!

Parents

2010-10-09T08:22:00.006+04:00

The 1st registered letter came on 24th September 2010, 2.10pm. Wasn't at home that time. So saw a single piece of notification. When we realized, it was already the 2nd day evening, was a Saturday. My dad and mum were so anxious thinking it was the induction letter. They are way much more anticipated than I was. They kept reminding me to go collect the letter the first thing on Monday morning. They just can't stop worrying for me. And I believe while I was sound asleep, they were tossing around in bed, insomnia!

So Monday came, I woke up at 12+pm. My dad reminded me, yet again. I just wasn't as anxious as he was. See, it was lunch time. And I usually take a bath before going out. Therefore, it wasn't earlier than 2pm that I started driving to the central post office. And at last, they found the registered mail --- my registration number. Hmmm, not induction. But like ALL parents they are more anxious, asking about it.

Then came 4th October, a Monday. Was awoken up by the ringtone of SMS, yes from my groupmate who received his induction letter via registered mail. Told my parents, and yes again, they are anxious. It was funny for me though that, I, the one who is involved seemed to be much much calmer and relaxed than they are. For I know even I rceived the letter that day, induction wouldn't start immediately till 11th October. But I understand, it is their 1st child working --- WORKING. My dad even rushed to the mail box to see whether he missed out any notifications or letters. But yeah, nothing. And you just couldn't see how much attention he is paying to the vehicles driving outside.

At around 2pm, the intercom rang. My dad shouting, "Postman, go and get it."I with my fat ass, lazily dragging out. And you know what? My dad was so quick and out of a sudden he has some rubbish bag to throw, at the back of me following out. He saw the postman, seemed slightly relaxed but hell knows how many beats his heart was pounding?! Signed, got the letter, went back and tore out. I assure you, his neck must be longer than any girraffes on earth, and I mean ANY!!!

Yes, it was the long awaited induction letter. Induction starts Monday, 11th October in Port Dickson till 15th October. Upon knowing, my dad quickly phoned my mum. And rushed me to get prepared and pack up for the induction. Of course, I was still lazing around. It isn't till a week later, so let weekend be the days of rushing.

So that's my parents. We know how much parents loved and cared for their kids. ;)

A Little Update

2010-09-27T12:42:00.006+04:00

I haven't really do much in much. And I know I have abandoned my blog for quite some time. So here I am to update my "life" a bit. Not going to report the whole 24-hours of 2 months lifestyle but some brief updates of part of my "holidays".

I haven't really been cooking since I returned to Malaysia, basically because my mum does the cooking. But even when mum doesn't want to, I don't really need to cook too. Food is almost everywhere in Malaysia with a low price, especially in the state I am in --- Malacca.

What can you complain about when you can have breakfast with Roti Canai, less than RM1 (€0.24)? Or lunch with WanTon Noodles at RM2.80 (€0.67)? Or even dinner of "Wah Tan Hor" at RM4.00 (€0.95)? Do I really still need to go through the trouble cooking???

From left : Roti Canai, WanTon Noodles, WahTanHor

Well, I still go through the trouble though. But I didn't try out new recipes lately. Just some food that we like. Have done pineapple rolls several times. Maybe I am fussy, but till now I haven't really tasted a pineapple rolls of my preference yet. And my parents and I love pineapple tarts/rolls. So have been doing pineapple rolls quite a lot. But it is tedious, taking up almost the whole day, from preparing fresh pineapples, cooking the pineapple jam, making the dough and baking it. Of course it depends on the quantity. Usually I would have 3-4 pineapples. So with the small oven at home, yes, it is WHOLE day.

In the evening would start preparing the ingredients for dinner, so mum can cook almost directly after work. I didn't really cook, because my mum prefers her own cooking, wahahahaha. Easier for me too hehehe. And then the night would be spent by watching TVB series with mummy.

Of course, besides staying home molding, I do go out, meeting up with my long-no-contact friends. Updating gossips, hehehe, whereabouts. A lot of my friends thought I have traveled around the world, but nope, my friends! I haven't been around the world. I have only stepped foot in Europe, precisely --- part of Europe. Traveling was made easy and cheaper when I was studying in Ukraine. So why waste the chance?

But besides Europe, I didn't step foot in other countries in Asia (besides Malaysia), until 17th September 2010, my first Asia country --- Singapore!!! Seeing my aunt and family, shopping ... ... hmmm nice nice nice :)

Then doing some shopping, eating, watcing movies, sleeping ... ... And also travel within Malaysia a bit. A much too relaxing life style??? Yeah, a bit. But I know I won't have it long, because my induction will soon begin!!! Hahaha :) So I don't mind. To those who have begun working, good luck! For those who haven't, enjoy your holidays like I do!!!

Registration After Graduation

2010-07-29T19:48:00.017+04:00

There are several things to do after graduation, where one wants to register as a HO in Malaysia. This is what I am going through. This is written for those fresh medical graduates , who want to register themselves as government servants, just as a reference. I was confused before this. Therefore, I wish this post will help future graduates :)

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

University Degree
~ Check whether your university degree is recognized with this link.
http://www.interactive.jpa.gov.my/webinteraktif/frmMainIktiraf.asp
http://mmc.gov.my/v1/docs/Jadual_Kedua.pdf

Fill Up SPA8i Form Online
~ Fill up this form, at least 2 weeks before your interview. The form can be filled up here.
~ Usually you will get a letter after 3-7 days (some 2 weeks).
~ You can check the status here.
~ Call up to confirm your interview date at 03-88856338.

Other Forms
~ There are 3 forms to be filled up too.
1.) Form 4 (from MMC/KKM) - Malay / English
2.) BMD form (from MOH)
3.) SPA form - Get e-variant from SPA by phoning 03-88856338 or get it from SPA department.

* (1) & (2) is handed up when you hand up the documents. (3) is handed up on the day of interview.*

Certify Documents
~ Only people who hold the post higher than UD41 can certify your documents. Do read the verification conditions in "Form 4".
~ Documents that I had verified were (I photostated 5 copies each):

Birth Certificate
IC
SPM cert
STPM cert
Medical Diplom / degree
Transcription of your result in university
Invitation Letter (before you enter the university)
"Letter of no objection" from Minister of Health (before you enter university)

~ "Form 4" : one section is also certified by the person who verify your documents. Don't forget! :)
~ One more advice is to certify every side of your transcription, even though it is not in English.

*Read ET CETERA at the end of this post*

Handing Up Documents
~ Hand up in PutraJaya, the latest a week before your interview date (stated on the paper). But there are people who handed up on the day of interview. However, if you wanted to hand up on that day, make sure all verification has no mistake, and all forms are filled up correctly.
~ Make sure you have made up your mind about the choices of your hospitals,as you are required to fill up with reasons upon handing up your documents.
~ Don't forget to prepare before hand a Wang Pos (2010 was RM20) for the administration fee. Otherwise you will need to pay a visit to the Post Office which is a little bit of a distance :P

~ Preferably hand up yourself, as sending by post may cause your documents to reach one week later after the date of receiving, as it will pass through a few departments before it will be handed up to the destined department.
~ One copy of original letter of "Perakuan Pendaftaran Sementara" will be given. Another photostated copy is accompanied and it is required to be given to the Pengarah of the assigned hospital when you start working. *Photostate a copy of this letter to be handed up at the registration counter on the day of interview*
~ A total of 3 passport-sized pictures of yourself are needed until the day of interview (for the 3 forms that are to be filled in "Other Forms".

Interview
~ Girls who want to wear skirt, make sure the skirt is knee-length or more. Baju-kurung or Kebaya is 99.99% accepted.
~ Refresh your medical knowledge and knowledge about Malaysia (eg: Rukun Negara, Agong's full name, Members of Cabinets etc etc)
~ Basically the questions are random --- From medical questions, to latest news (especially medical), to personal description and views, suggestions etc.
~ Generally the interviewers are friendly. So stay calm and answer wisely.
~ Interview usually starts at 8am and ends before 1pm or even 12pm.

~ Register at the counter. Arrange the certified photostated documents (one copy each) in such orders :

~ Some letters will be given (at 2.30pm on the day of interview), read "After Interview"

After Interview
~ An offer letter --- "Tawaran Pelantikan Tetap Sebagai Pegawai Perubatan Gred UD41" will be given (either collect it on that day or you can opt to get by post ) . This offer letter is needed during induction.
~A thick compilation of letters will be given too :
1. Surat Setuju - Terima Perlantikan (3 copies)
* 1 is filled up and passed to SPA immediately, * 2 are filled up and keep by yourself. These are passed up during the induction course.
2. "Akuan berkanun" * This is needed when you swear according to the contents of the letters and get the cops and signature from the Pesuruhjaya Sumpah/Majistret/Hakim Mahkamah Sesyen in the court or law firm.
3. "Pemeriksaan Doktor Untuk Perlantikan Ke Perkhidmatan Kerajaan "
* Do a medical check up in either the government hospital (free) or private hospital (paid by yourself) before the induction course. Don't forget to get cops and signatures after that.

Miscellaneous
~ Have a bank account & ATM card ready (for your yet-to-come salary :D). E-banking is good, as you can check your account status anywhere, anytime :P
~ KWSP account, you will need it somewhere when having induction course or when you start working.
~ Registration as a voter, if you haven't register. It is FREE and very not-time-consuming :P

*Some of the place you can register as a voter are : any post office, glass-room corner at the ground floor of SPA building in Putrajaya etc*

Induction
~ You will get to know the assigned hospital upon the 1st day of induction.
~ If the hospital assigned is not of your satisfaction, appeal letter can be written and hand up where results will be known on the last day of induction.
~ Induction is divided into 2 sections basically, KKM and BTN courses.
~ During the induction, one has to be formally dressed. For the BTN course, white shirts and black pants are required.
~ The programme starts at 7.30am-10.30pm.
~ Food, lodging etc will be provided :)
~ Prepare more passport-sized pictures of yourself for administration purposes and also later on when you start your work in the hospital.
~ *Yet to be completed too*

Working
~ Go to the assigned hospital on the assigned date and start your hectic working life :P

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

These are the details of the government offices & departments that you need to go in Precint 1, Putrajaya:
1. MMC-Malaysian Medical Council in Complex E
Malaysian Medical Council
Level 2, Block E1, Parcel E, Precinct 1,
Federal Government Administrative Centre
62590 Putrajaya.
03-88831401

2. MOH-Ministry of Health in Complex E
Kementerian Kesihatan Malaysia,
Bahagian Sumber Manusia, Unit Pengurusan dan Profesional,
Aras 9, Blok E7, Kompleks E,
Pusat Pentadbiran Kerajaan Persekutuan,
62590 Putrajaya.
03-8883 2805/2815 (Puan Nadila/Puan Nurul)

3. SPA-Suruhanjaya Perkhidmatan Awam in Complex C
Suruhanjaya Perkhidmatan Awam Malaysia
Aras 6, Blok C7, Kompleks C,
Pusat Pentadbiran Kerajaan Persekutuan
62520 PUTRAJAYA MALAYSIA.
03-8885 6338 (Cik Zamzarina)

P/S : Precinct 1 in Putrajaya is actually a roundabout and there are complexes in which ministries and governmental offices are located.

*ET CETERA*
(This is copied from a message from KeanSeng who copied from a senior's blog)

Application for Provisional Registration:
Applicants need to submit the following documents:
Form 4 of the Medical Act 1971 for Provisional Registration application form;
• 2 passport size photos;
• A Certified copy of Basic Medical Degree
• A Certified copy of your transcript encompassing the results of whole training period
• A Certified copy of ‘Bonafide Student Certificate’ – Applicable only to graduates from India, Pakistan and Bangladesh
• A Certified copy of Identity Card or passport;
• A Certified copy of birth certificate;
• A Certified copy of SPM/MCE or equivalent;
• A RM20 processing fee by money/postal order payable to The Registrar Medical Practitioner
Apart from the documents above, the following documents need to be submitted:
Local graduates:
• The original Dean’s letter
Overseas graduates:
• For graduates from Indian institutions - A Certified copy of Bonafide Student and Rotating Internship;
• For graduates from Indonesian institutions - A Certified copy of Sarjana Kedokteran and Ijazah Kedokteran;

*Special thanks to the seniors and my friends, especially Kean Seng, who has been updating and providing information for many of us. This post wouldn't be possible without their assistance!*

Malaysia After 6 Long Years

2010-07-22T09:24:00.002+04:00

Touched the ground of Malaysia on 20th July 2010. What a relief! Finally after 6 long years. And with my overweight-luggage & bags, I saw my dad waving at the arrival hall of KLIA, with my mum awaiting in the car. And my first "meal" in Malaysia --- DURIAN!!! :P

21st July was spent sleeping. Jet-lag? No idea, but I had rather think that my solo-traveling is exhausting as I need to be constantly alert. Now with my luggages unpacked yet and my book shelves with stuffs dated back to the secondary school, I really think that I am too much a sentimentalist. Should have thrown/donated long time ago, DARN! Now I am having trouble to clean them up with my tired mind and soul.

The next plan for August is of course settling my interview. Have filled up SPA form FINALLY on 21st July evening. Hopefully the interview date can still be arranged on 8/8 (should be 10/8 as 8/8 is a Sunday :D) And now lots of photocopying and certifying work to do. Haven't really started yet, but I know I will...Soon?

Gosh, so many things undone and I have totally no mood to start any :( Gotta get myself prepared and start working. And I am still left undecided on my 3 choices of working place. ARGHHH!!! What should I do?

Just A Simple Update

2010-07-01T22:56:00.004+04:00

My Ukrainian Graduation Day was held on the 25th June 2010. The Malaysian one is yet to come - 1st August 2010 in PutraJaya. My sister had "climbed the mountains and dive the sea", just to get a visa to attend my convocation here in Ukraine, Simferopol. Fortunately, everything went well.

So here I am writing this just to inform my few faithful readers that I am on a journey with my sister in Ukraine. We have managed to squeezed in Yalta, Sevastopol and Evpatoria while we were in Crimea. Then we "trained" to Odessa. I am currently in Kiev---the last destination here for my sister this time. She will then fly off to Moscow on the 4th July, whereas I will be continuing my trip to Germany and Netherland.

Things has been interesting. We argued, laughed, experienced some unforgettable moments. And despite my "multiple arrivals" in Kiev, I still managed to get both of us lost today :( Therefore, we are now totally exhausted. Not only due to the walking, but also due to the scorching sun of summer, and the "cramped" journey.

Although many would have thought that Ukraine has nothing much to offer, I wouldn't want to agree with that statement. Many of my friends' parents applied visa to Ukraine. But straight after the convocation, many have left for Euro-trip the next day. I do agree that Europe has a lot to offer for travel. But Ukraine is not a place to offer nothing. I am sad to say that I couldn't manage to fit in the schedule for my sister these few places --- Lviv, Chernivtsi, Sudak, TarKhanKut, Kamyanets-Podilsky, Bakhchisaray etc. I know that many people thinks that a lot of these places may not be as interesting as the Colosseum in Rome, or the Familia Sagrada in Spain, or even the Eiffel Tower in Paris etc, but after going through all the red tapes getting a visa to Ukraine, I don't think leaving without visiting some of the places in Ukraine is worth it. Besides, it has a lot to offer, the beautiful Black Sea, the nature that is unpolluted/destroyed, the culture and people that is different ... ...

How many people have ever really thought of visiting Ukraine when one plans for a trip? How many would have had the opportunity to visit while having someone close (family members/children/friends) being able to be a "tour guide" (though I may be the lousy one hahaha)? How many then would have had a guide who speaks Russian (Russian as broken as mine is also counted hehehe)?

Hmm, too much of emo-ing here. Don't know why this place suddenly seems so beautiful especially when I will be leaving in 19 days :( Guess, human beings only start to appreciate something when time is not much left :) By the way, will update you guys about my trip, not only for my memory, but also for those "lost travellers" who have a hard time finding information about Ukraine, my friends who are interested in reading and also my uni-mates/future CSMU students who will be travelling in Ukraine/Europe. Hope I will be able to write everything down :)

Till the next post, wish me luck :D

Longan Drink 龙眼水

2010-06-10T20:00:00.000+04:00

Miss the longan drink in Malaysia very very much!!! Used to order this drink when I was in my secondary school, along those street, eating Economical Rice. Hehehe :)

So, summer is here, hot, hot, hot!!! Super duper frustrated that we didn't buy an air-cond in the first year (hahaha, as though we were allowed to have one!) Just wanna have this refreshing chilled drink. By the way, another main reason, I have extra dried longan!!! :P And another thing was inspired by my friend, Wanni, who did this longan water in a party. It's super easy. What you need is just to have : some good amount of dried longan, water and sufficient sugar supply :D

Yes, I used the slow cooker. You can use the stove :)

Boil the water, add the longan. When the longan "opens" up like a beautiful flower, add sugar (by your own sweetness level) and it's ready to be served hot. Chilled version, is of course, cooling it down, then adding ice. For me, who don't have ice supply (Yeah, poor me!) chilled it in the fridge after the cooling. Hmmm, yumyumyum!

Easy, cooling, refreshing especially in this hot summer weather. But, do bear in mind, according to Chinese Medicine point of view, Longan is heaty in nature. Although it's a cold drink, it still have this "heaty" effect. :D

Dried Longan 龙眼干

Salami Pizza

2010-06-08T01:19:00.001+04:00

Into the oven

PIZZA CRAVE!!! It's all the Reality Cooking Competition's (MasterChef) fault. Making me drooling over pizza, even canceled my plan of fried bihun for it.

It was a long time since I last did a home-made one, think was 2-3 years back. So Pizza is back into business now. Actually the dough is very easy to do, just time consuming, taking about an hour for the dough at least. But, you can prepare other stuffs while waiting :) So this recipe for the pizza base I am sharing here is based on Julia Jenkin's, one of the participant. Or perhaps her employer's??? :P The tomato paste and ingredient is all based upon your own cravings :)

I finished off my pizza with capsicum, tomato, dash of oregano, salami, coriander and pineapples. I like to have pineapples in my pizza, because I feel that it is more appetizing. Last but not least, the Mozzarella cheese, hmmm...*Drooling yet again*

Making the dough for the base

Pizza Base (I did 3.5 pizzas, not all congruent in size though)
15g dried yeast
20g caster sugar
20g salt
250ml lukewarm water
1 tbs olive oil
425g flour

Leaving the dough to rise

1. Add 250ml lukewarm water, sugar, salt, yeast. Leave aside till it's frothy.

2. Prepare 425g flour, making a well in the center, pour 1 tablespoon olive oil, add the frothy yeast mixture, and form the dough.
3. Leave aside for about 30 minutes till it rises.

Fork the dough

To complete it :
4. Preheat oven to 250°C for 15minutes.
5. Prepare your tomato paste and ingredients for your Pizza.
6. Take a portion of the dough and roll it to about 0.5cm thick (according to the pizza stone size)
7. Fork the base, then put the paste and ingredients on the rolled pizza base.
8. Bake for about 8-10 minutes or till the base at the side looks crunchy enough.

The tomato paste and the Mozzarella Cheese

For my Salami Pizza

1.5 Pizza (Yes, I know it is not the typical round shape :D )

So, here you go with the mouth-watering pizza. Of course, it is better if you have someone to share with, I definitely can't finish it off by myself. Not to mention that you will get "jelak" even if you are crazily craving for it for a long time.

Salami Pizza fresh from oven

~~~ ENJOY ~~~

Wavin' Flag

2010-06-05T22:53:00.006+04:00

11.06.2010 --- "World Cup 2010 South Africa" officially starts.

And here today I would like to share with you all, the theme song of this year's World Cup, "Wavin' Flag", a very catchy, meaningful and delightful song. It was introduced by my sister, and I sort of fell in love with it.

Before the song, I would like to share this Pepsi commercial which is very interesting.

"You know who we are?"
"Do you know WHO we are?"

Always a winner!!!:P

Ok, back to "Waving Flag". It was originally sang by K'naan. But, a few variations were made out of this, each having its own unique twist. So hope you all like it as much as I enjoyed it.

K'naan For World Cup 2010

K'NAAN "Waving Flag" -Celebration mix- Dir: NABIL from nabil elderkin on Vimeo.

K'naan Original :

For the Haiti Earthquake, by various artists :

When I get older I will be stronger
They'll call me freedom
Just like a wavin' flag

When I get older I will be stronger
They'll call me freedom
Just like a wavin' flag
And then it goes back (3x)
ahhho ahhho ahhho

Born to a throne
Stronger than Rome
But violent prone
Poor people zone
But it's my home
All I have known
Where I got grown
Streets we would roam

Out of the darkness
I came the farthest
Among the hardest survival
Learn from these streets
It can be bleak
Accept no defeat
Surrender retreat
(so we strugglin')
Fighting to eat
(and we wonderin')
When we'll be free
So we patiently wait
For that faithful day
It's not far away
But for now we say

When I get older I will be stronger
They'll call me freedom
Just like a wavin' flag
And then it goes back (3x)
ahhho ahhho ahhho

So many wars
Settling scores
Bringin' us promises
Leaving us poor
I heard them say
Love is the way
Love is the answer
That's what they say

But look how they treat us
Make us believers
We fight their battles
Then they deceive us
Try to control us
They couldn't hold us
Cause we just move forward
Like buffalo soldiers
(but we strugglin)
Fighting to eat
(and we wondering)
When we'll be free
So we patiently wait
For that faithful day
It's not far away
But for now we say

When I get older I will be stronger
They'll call me freedom
Just like a wavin' flag
And then it goes back (3x)

And then it goes
When I get older I will be stronger
They'll call me freedom
Just like a wavin' flag
And then it goes back (3x)
oh woh oh woh oh woh oh

And everybody will be singing it
And you and I will be singing it
And we all will be singing it
woh woh woh

When I get older I will be stronger
They'll call me freedom
Just like a wavin' flag
And then it goes back (3x)

And then it goes
When I get older I will be stronger
They'll call me freedom
Just like a wavin' flag
And then it goes back (3x)
oh oh oh

When I get older
When I get older
I will be stronger

Just like a wavin' flag (3x)
Flag flag
Just like a wavin' flag

Blueberry Swirl Cheesecake

2010-06-04T08:48:00.001+04:00

Have been craving for it since before the 1st exam,but haven't found the extra tim to satisfy my craving. Even the cream cheese was bought weeks before. So here I am baking this cheesecake with a joyful heart (because have finished 50% of the exam and trying to clear stocks :P)

It has been quite a while since I last baked a cake. And this is yet another good attempt for me. Seeing the blueberry "oozing" is kinda exciting for me. With a good cup of coffee, this is definitely a perfect tea-break.

There is one thing about this cake, I used the cream cheese blocks in this cheesecake making. Maybe I didn't do much shopping in Malaysia, but I haven't really come across such block-cream-cheese. The very first time I saw was here in Ukraine. In Malaysia, I often see Philadelphia cream cheese, and besides that, still Philadelphia. Maybe I haven't been paying much attention in groceries since I wasn't into cooking/baking 6 years back :P

So the process of baking this cake is rather long. I used about 2.5hours Bain-Marie style of baking. So good luck in your attempt :)

Ingredients :
Base :
Graham Crackers 300g
Butter
Blueberry Jam :
Blueberry 120g
Sugar 150g

Cheese Batter :
Cream Cheese 5 blocks (500g)
Sugar 100g
Corn Flour 50g
Butter 65g
Egg whites 5
Egg yolks 5
Heavy cream 150g

Method :
1. Preheat oven at 180°C, prepare the tray with water too.
2. In a pot, melt the 150g sugar with 50ml water and the blueberry, then leave aside to cool.
3. Cut the cheese into small cubes.
4. Make the biscuits base by blending the crackers and mix with sufficient butter to form the base in the cake tray.
5. Beat the 100g sugar and egg whites in a bowl till fluffy.
6. In another bowl, beat the cream cheese and butter till smooth.
7. Add in the egg yolks one by one, then the corn flour and the heavy cream.
8. Add in (5) and beat till smooth.
9. Pour 1/2 of the batter onto the base.
10. Pour in the blueberry jam and make a swirl with a chopstick.
11. Pour in the remaining half of the batter on top of it.
12. Bake in 180°C, Bain-Marie style.
13. Cool for at least 2-hours before serving.

Enjoy this wonderful cheesecake :)

Channel Your Anger Reasonably

2010-06-03T16:29:00.005+04:00

It's very common, especially for Chinese to ask unnecessary questions, which I mean very simple and obvious. I don't know whether it's a habit or it's a manners, or perhaps to merely initiate a converstion. Some simple examples :

"哦，你在吃饭啊？(Oh, you are eating?)"
X asked Y when, obviously, Y is eating.
I like it, if Y answered "No, I am sleeping." or whatever.

X holding a toothbrush with tooth paste on it going into the toilet, and Y asked,
"刷牙 (Brushing your teeth)?"
Yesss, OBVIOUSLY!!! I bet X isn't going to brush the toilet bowl with that, isn't it?

Locking the door, exiting of the house, people like to ask,
"出门(Going out)?"
It is still ok if the question was to be, "Where are you going?"

If we observed properly, most of the time, we tend to ask some questions which we already obviously know or have been WITNESSING the answer. As much as I wanted to call these as STUPID questions, it is undeniably something we do unconsciously, even I have been asking these questions. Yes, I am saying that I do asked SILLY questions, how ironic is this?

But often, people aasked/answered politely, with a smile, with courtesy, even though knowing that it's unnecessary. You know, it's very funny, but almost everyone has this sort of habit, not excluding myself. But what I don't like is that when people already know the answer so well, and they still like to ask those "already known" questions and channel their anger when one is not in control of the situations.

I won't mention names, but it's too obvious that whoever is involved would be angry upon reading this, because ''Siapa makan cili, siapa rasa pedas!" Direct translation --- Who ate the chilli, who will feel spicy. For those reading yet not knowing, I think it's a good time for reflection. And it's too obvious that I am being shown the "Black Face", so stop asking who is who.

A : What happen?
B : A guy came in blablabla *Phone rang*
A : He wears his shoes in ?
*Phone rang, B answered the phone*
B : Sorry, what did you asked?
A : I asked, he wears the shoes and entered?
*B knowing A obviously knows the answer*
B : I didn't observed (rolling eyes in the mind, but still, soft-spokenly, answered politely)
A : IT'S SO OBVIOUS HE WEARS IN LA!!! THE FLOOR SO DIRTY!!!
*B chose not to answer/say anything further*

P/S : The guy is a Russian worker entered the bathroom for about 3minutes to check the pipe.

I mean it's so freaking obvious you know the answer, so why ask? And if you still have the habit of asking silly questions, why should you channel your anger upon others??? I know maybe some would think B might be at fault for not answering the question (But is it really B's fault?). Let me explain further.

It's Asians (more precisely Malaysians) culture to not wear shoes in the house. But it's not for the Russians. So these Russians worker would, unrealizingly (I assumed so), enter with their shoes. But you see, it's obvious that it is not in B's control or power that the Russian fella wears the shoes in and so is B at fault??? Even if A was to ask B this question, which B answered without giving A his/her "expecting" answer, is it A's right to growl at B like that??? B could easily answered, "IF YOU ALREADY KNEW, WHY ASKED?"

See, I understand that A is angry that the man wears his shoes and made the floor dirty, but whatever happened, happened; even if B told the guy to take off the shoes, the floor is already dirty. And it's not like he is walking around the whole room for half an hour or so, it's just a 1m²area, in three minutes. What do you expect B to tell the fella??? (Although I think he should take off his shoes when he saw the shoes at the front of the door) But come on, is it really B's fault then???

What I don't like is the way A answered, if A still wants to answer with that final sentence, at least use not the anger. And if A is angry, please freaking understand it's not B's fault, so why channel the anger on B??? I simply just couldn't see the logic behind it!!!

Maybe some of the readers would asked why don't B tell face to face with A about the dissatisfaction ??? You see, at times, it is pointless! Especially like you have less than two months in the hostel. I am writing this not to point fingers at others but the main issue I wanted to point is, channel your anger and frustrations in a right way, towards the right things and REASONABLY!!!

We all have our times of acting silly, talking sh*t, asking stupidly, but we don't expect an answer with anger from people. And cetainly if we didn't want this on us, we shouldn't do this unto others as well. I certainly could see and learn from this after my own experience (even though I've learned it way much earlier), but I hope others could learn too.

D-O-C-T-O-R

2010-06-02T00:02:00.004+04:00

Cleared my 1st exam of the two today (01.06.2010). 1st exam consist of Social Medicine, Hygiene and Pediatrics. The next will be on the 16th June 2010 for 3 subjects too, Therapy - O&G - Surgery (Yes, tonight will be a break for me before I have to stuck for the next preparation). And then, I could gladly tour around Crimea, the Black Sea before the graduation ceremony. Hmmm, maybe I should wear long sleeves to prevent myself from tanning too much :P Imagine how those people in bikinis and, perhaps sunbathing naked, would think of me? Morons??? Hehehe

Looking back, it's kinda fast how the time flies by. 6 years, I've been stuck here in Ukraine for 6 darn long years. Yet, my level of Russian is so much to be desired. Hahaha. But seriously, I don't think I am at fault. I am taking an English course, staying in the university's hostel, speaking with mainly my mini-Malaysia community, interacting with my pure-Malaysian group mates... ... What do you expect? At least, I have manage to survive in this Russian-speaking place, traveling around with my broken Russian. And I have to agree, it's much more easier to pick up language when you are young, way way younger :)

I didn't really like Ukraine when I first arrived here 6 years ago. Especially when I first arrived in the Simferopol airport, a very much backward one compared to our sophisticated KLIA. And this was my very first time traveling abroad. I have to admit, I am not those people who are home-sick to the extend of complaining every darn little things. As much I disliked this place, I don't despise it. And in fact, as time went by, I learned to grow and like this place and in fact, I think I fell in love with this place, this field of sunflowers (although I haven't really saw a field of sunflowers :P No doubt, bouquets of them. always) But, of course, I am still looking forward to going back to Malaysia and I can't wait till the day I am flying home :D

Studying abroad, especially in a country where communication is difficult, is never easy. And yes, studying medicine in Ukraine or Russia is not like the other "more-famous" countries, like the USA, UK, Australia etc. The duration itself took 6-years as compared to other places, (even my homeland) which usually takes 5 years (some even is as short as 4.5 years only). The cost for education is no doubt slightly lower as compared to those advance-countries, but it certainly gets higher nowadays. Language barrier is another issue, where you need to pick up the local language to be able to communicate with the locals/patients, even if you're in an English medium stream. It's compulsory!!! And next up is definitely the different culture and society and that you're faraway from home, having to re-adapt to the new environment, especially the weather and climate, food, people, new friends ... ... It's tough, definitely, but I think I have gone through it and am proud to shout out loud "I have made it!!!"

Upon successfully completing my 1 of the 2 exams, I could say that we students here have manage to put on the first stroke of "R" --- l. Yeah, 6 years, each year representing an alphabet --- D-O-C-T-O-R !!! Can't wait for the day to put on the final stroke of the "R", yet on the contrary, still hoping to have more time to prepare for my final exam and, last but not least, I seriously enjoy the time of being a student :)

American Ginseng & Pear 泡参炖梨

2010-05-29T18:40:00.012+04:00

Was browsing through my rack in the refrigerator (Yes, I'm staying in a 3-seater. And yes, we share the fridge :P), looking at what "leftovers" I may still have. I have roughly 2 months left, not deducting the 2-3 weeks traveling weeks yet. So, yeah, gotta clear stock!!!

So I saw 2 packets of American Ginseng, not sure whether it's 泡参 or 花旗参. But no big deal. I don't feel like doing the old way of making Ginseng tea with few pieces of Ginseng. Therefore, I'd figure how to clear a pack of them, and came out with this soup.

Judging from the ingredients I used, I would say it is definitely healthy and good, especially for the lungs (润肺)?! Hahaha. Ginseng for the energy (气) and 精神 (spirit?) and trust me, it is especially beneficial during the exam period (yeah, Tuesday, 1st June!!! And yet I am blogging?!) Red dates (红枣)for the circulation and I heard that pear when you cook with herbs is good for the lungs??? But, whatever, it is good for health, or at least, I convinced myself so :P

Ingredients :
American Ginseng 泡参 : 50g (But 25g should be enough)
Red Dates 红枣 : 10-15
Preserved Dates 蜜枣 : 3-6
Pear (Better to use 雪梨， but I used 鸭梨) : 2-3
Sugar (optional)

I think I used horribly lots of Ginseng here, so I ended up adding a lot of water later on, too bitter for me :P. I think half of my Ginseng will do. But preserved dates can be more, hehehe

Add everything and water into the slow-cooker and keep on high. Cook for about 4 hours. You may want to add the pear at the last hour (like me) or 2nd last :P
P/S : I know this isn't as healthy but I can't stand bitterness, so I added some sugar.

So, good luck, my friends (and myself :P)! Take good care of yourself especially health-wise when lots of midnight oil is to be burnt :D

Happy studying and all the best in the exams!!!

Kuih Kodok

2010-05-22T11:02:00.007+04:00

Went for a 2D/1N trip straight after krok. So the balanced bananas were stuffed into the fridge. When I was back, they are slightly darkened I doubt I could eat it just like that. So came out with this sweet Malaysian Mashed Banana Fritters = Kuih Kodok. Reminding myself that I have about 2 months till I am back in Malaysia for good ... ... Hmm, how I miss Malaysian food!

Look at the consistency inside, looks just like banana cake, but the mini fried version :P

Ingredients :
2 large riped bananas
1 cup flour
1 sharp tablespoonful of sugar
1 teaspoon bicarbonate soda
1 teaspoon salt

Left : Mashed Bananas
Right : Mashed bananas after mixing with other ingredients

Methods :
1. Mashed the bananas with a fork in a bowl.
2. Add in the rest of the ingredients and mixed well.
3. Heat oil in a pot.
4. Take a spoonful of the batter and drop it in the oil (medium heat).
5. It will float when it is done.

Even the Kuih Kodok knew that ... ...

I always cook with love and care :P

Some Meaningful Quotes

2010-05-21T11:06:00.008+04:00

Read this from FaceBook from a somebody whom I really do not know, and that means strangers (Ain't FB powerful and super no privacy?). Meaningful and simply want to share this. For those who can't read Chinese, there is something called as Google Translator, (hopefully it's correct hahaha). Enjoy!

1.莎士比亚说:
　　　再好的东西，都有失去的一天。
　　　再深的记忆，也有淡忘的一天。
　　　再爱的人，也有远走的一天。
　　　再美的梦，也有苏醒的一天。
　　　该放弃的决不挽留。
　　　该珍惜的决不放手，分手后不可以做朋友，因为彼此伤害过！
　　　也不可以做敌人，因为彼此深爱过。

2.几米说:
　　　当你喜欢我的时候，我不喜欢你，
　　　当你爱上我的时候，我喜欢上你，
　　　当你离开我的时候，我却爱上你，
　　　是你走得太快，还是我跟不上你的脚步,
　　　我们错过了诺亚方舟，错过了泰坦尼克号，
　　　错过了一切的惊险与不惊险，我们还要继续错过。
　　　我不了解我的寂寞来自何方，但我真的感到寂寞。
　　　你也寂寞，世界上每个人都寂寞，只是大家的寂寞都不同吧。

3.刘心武说:
　　　不要指望，麻雀会飞得很高。
　　　高处的天空，那是鹰的领地。
　　　麻雀如果摆正了自己的位置，它照样会过得很幸福！

4.亦舒说:
　　　人们日常所犯最大的错误，是对陌生人太客气，而对亲密的人太苛刻，
　　　把这个坏习惯改过来，天下太平。

5.郭敬明说:
　　　我终于发现自己看人的眼光太过简单，我从来没有去想面具下面是一张怎样的面容，
　　　我总是直接把面具当做面孔来对待，却忘记了笑脸面具下往往都是一张流着泪的脸。

6.刘心武说:
　　　对不起是一种真诚，没关系是一种风度。
　　　如果你付出了真诚，却得不到风度，那只能说明对方的无知与粗俗！

7.韩寒说:
　　　再累再苦就当自己是二百五再难再险就当自己是二皮脸。

8.安妮宝贝说:
　　　当一个女子在看天空的时候，她并不想寻找什么。
　　　她只是寂寞。

9.遇见平凡说:
　　　缘分像一本书。
　　　翻的不经意会错过童话读得太认真又会流干眼泪。

10.张小娴说:
　　　爱，从来就是一件千回百转的事。
　　　不曾被离弃，不曾受伤害，怎懂得爱人？

11.亦舒说:
　　　无论怎么样，一个人借故堕落总是不值得原谅的，越是没有人爱，越要爱自己。

12.刘心武说:
　　　与其讨好别人，不如武装自己；
　　　与其逃避现实，不如笑对人生；
　　　与其听风听雨，不如昂首出击！

13.张爱玲说:
　　　娶了红玫瑰，久而久之，红玫瑰就变成了墙上的一抹蚊子血，白玫瑰还是“床前明月光"；
　　　娶了白玫瑰，白玫瑰就是衣服上的一粒饭渣子，红的还是心口上的一颗朱砂痣。

14.三毛说:
　　　一个朋友很好，两个朋友就多了一点，三个朋友就未免太多了。
　　　知音，能有一个已经很好了，不必太多，
　　　如果实在没有，还有自己，好好对待自己，跟自己相处，也是一个朋友...

15.雪小禅说:
　　　我以为终有一天，我会彻底将爱情忘记，将你忘记，
　　　可是，忽然有一天，我听到了一首旧歌，我的眼泪就下来了，
　　　因为这首歌，我们一起听过。

16.郭敖说:
　　　我们始终都在练习微笑，终于变成不敢哭的人。
　　
17.三毛说:
　　　不要害怕拒绝他人，如果自己的理由出于正当。
　　　当一个人开口提出要求的时候，他的心里根本预备好了两种答案。
　　　所以，给他任何一个其中的答案，都是意料中的。

18.梓色心晴说:
　　　男人哭了，是因为他真的爱了。
　　　女人哭了，是因为她真得放弃了。

19.玄漪说:
　　　能够说出的委屈，便不算委屈；
　　　能够抢走的爱人，便不算爱人。

20.张爱玲说:
　　　爱情本来并不复杂，来来去去不过三个字，
　　　不是我爱你、我恨你，
　　　便是算了吧、你好吗、对不起。
　　
21.马云说:
　　　晚上想想千条路，早上醒来走原路。

22.饶雪漫说:
　　　这个世界欺骗了我，我必须给与还击，我不会放掉任何一丁点儿属于我的幸福，
　　　哪怕付出的代价是从此坠入地狱，我也在所不惜。

23.郭敖说:
　　　每个人一生之中心里总会藏着一个人，也许这个人永远都不会知道，
　　　尽管如此，这个人始终都无法被谁所替代。
　　　而那个人就像一个永远无法愈合的伤疤，
　　　无论在什么时候，只要被提起，或者轻轻的一碰，就会隐隐作痛。

24.GARVEN说:
　　　话是人说的，屁也是人放的，说话和放屁一样，都是一口气而已。

25.三毛说:
　　　某些人的爱情，只是一种“当时的情绪"。
　　　如果对方错将这份情绪当做长远的爱情，是本身的幼稚。

26.张小娴说:
　　　如果没法忘记他，就不要忘记好了。
　　　真正的忘记，是不需要努力的。

27.人非草木说:
　　　再丑的人也能结婚，再美的人也会单身！

28.张爱玲说:
　　　因为爱过，所以慈悲；
　　　因为懂得，所以宽容。

Lemon Cupcakes

2010-05-16T11:56:00.007+04:00

I made this cupcakes on Oo's Birthday-Present-Giving Day. Yeah, successful attempt, nice cake turned out. I especially like to go with a cup of coffee :P

Hope people out there trying it enjoy it as much as I do :)
Ingredients:
2 2/3C Flour
1/2 tsp Soda
1/4tsp Salt
1C (2 Sticks) Butter
1 3/4C Sugar
2 Medium Lemon Zest
4 Eggs
1 1/4C Butter Milk
4 Tbs Lemon Juice

Method :
1. Sift flour and then mix the soda and salt in it.
2. Cream butter, sugar and lemon zest on medium speed.
3. Add eggs, 1 by 1.
4. Alternately, add flour and buttermilk on low speed. Then increase to high speed.
5. Add in lemon juice.
6. Preheat oven at 350ºF.
7. Fill the paper cups till 2/3 full.
8. Bake in 350ºF until it springs ack when touched (about 16-20mins)
9. Remove and cool on rack.

Have A Marvelous Day!

P/S: This is one of the recipes that were copied out some time ago and tried out like centuries later. So, I apologize to the owner of this recipe, as I really couldn't recall which site I have copied it from. But if anyone happens to know, kindly inform me please. Thank you.

No Water Day

2010-05-14T00:03:00.037+04:00

This is a long post. So drink water, prepare your popcorns. Nothing important, nothing special, just something simple. :P

This month I have so many things / topics that are good to blog about, more for my personal memory though, LOL. My birthday celebration---last time in Ukraine, because in the future most probably will be only in Malaysia (unless, of course, if I go traveling, hahaha), my camping experience in Crimea, my last day of class in Simferopol, my city without water...ARGH!!! Yet, time is so little, especially when exams around the corner.

But I must write this blog. Ok, not must but --- I wanted to, of course. It is a no-water-day, Simferopol have no water supply. Precisely, on 12.05.2010, a Wednesday night, I saw this "no water supply from 13/5, 5am to 14/5, 3pm" on the undeniably influential and powerful FaceBook post, by dear DP. DIE!!! When my class ended on 7th May 2010, I am nearly 24-hours in hostel room. No water, is like a living hell, especially the toilet + no bathing !!! *Sob Sob* Luckily, my period is not coming yet *blush*

Then some of us boringly talked about 13/5's dinner, of course, I will be taking the easy way out --- Eat Out!!! Then here is an interesting phone conversation :

Me : So you wanna join me eating out or not?
DP : Huh?! Eat out when there is no water???
Me : Then when? Eat out when there is water supply?
DP : That maybe dirty! They may not even wash the meat and fish.
Me : So you think they'll wash the meat and fish properly when there is water supply???
DP : Hmm, true though.

Ok, ok! I guess I know what you think. They do clean their products when there is water supply??? I don't know. However, I do have confidence in the kitchen staffs' etiquette :P But under these circumstances, I would say that as long as I don't see it, I think it is fine.

And I was told by WeiMin and SyihYing that 1/3 of Simferopol has no water supply because the Lake that supply this region is under cleaning process. WHAT??? Cleaning and you need to cut off our water supply??? Is this logical? Do you suck out every drops of the lake water and store it in a huge gigantic tank and then clean the bottom of the lake??? Does it make any sense? Why are they making our life miserable?

On 9th May, the hostel has no water because the pipe in front of our hostel burst, then now this! Every year (for 6 freaking years) there will be such incidentssss (not once but FREQUENTLY, especially spring/summer when we sweat and stink) ARGH!!! Why can't they just make a good quality pipe??? Can't they see that the cost of using Cheaplak Pipe is higher in the long run??? Somemore, no hot water supply in Summer, more precisely around end May-June. They think their cold water is like Malaysia's. But, hell NO. It's ICE cold water!!! Ah, nevermind, I get used to it (Hmm, have I really???)

But fortunately, the water came at about 6.30am Friday, when I heard the flow of water in the bathroom. What a relief!!! I rushed at the very moment of hearing it, switched off the tap, get back to bed and got up at 7.30am (Just can't wait any longer) to take my refreshing bath...Hmm, so nice!

So now, back to my dinner on Thursday, 13/5 --> I went to "Opex" (English = Nuts, yes that's Russian *wink*) for my dinner with 7 other friends. I have been hearing good comments about it for quite a while. But I think it's a little bit over-rated. The place is actually quite beautiful. Especially the windmill at the entrance is rather captivating. And now that the spring - summer is around the corner, eating open air is just simply sweet. I like the outside decoration of the cafe, especially the ambiance, the drapery curtains, the rattan furniture...

6th Years

Interior

Ying (Top Student) & Min in the windmill

I ordered a Mushroom Cream Soup, Duck with Apple, Boiled Potatoes with Butter and a cup of Chocolate Milkshake, paying a 10%-tax-inclusive uah62.70 (€6.27). Seriously, eating out in Ukraine (if compared to traveling in Europe) is cheap. How can you get less than €10 for a FULL 3-4 course meal with a drink (my friends'), especially for those richer countries using €€€/Pound Sterling? But of course, it's because we are (ok, I am) poor that I have to opt for Ukraine to study. Therefore, eating out constantly is, of course, not a good idea :) Food in Opex I'd give a 70%; but the service is good, I'd put a 85% *Applause*. Just the seats inside the windmill is too too dusty, even to just take a picture :P

When food has not arrived yet

I love this shot! Thank you, SyihYing!

Reading or posing?

Khiu & See Choo

Jackie being "Yeng"

So below will be stretch of picturesssss which I hope will speak for themselves. Prices (if any) are before adding the 10% service tax :D

Creamy Mushroom Soup 14uah

Fish Soup ... " Yxa " 15uah

Shurpa 14uah

Caesar Salad, uah 25

"Okean" Salad, uah28

Mutton, price by weight

Pork Ribs, uah17-18/100g

Pork Roll, by weight

Duck with Apple, uah 25 per plate

Pork, by weight

Fries 6uah

Seafood Rice, 9uah

Dessert --- Ice-Cream uah18

Everyone is busy taking pictures or posing :P

I simply just like this picture, such a coincident to have the same expression on both of them, good shot!

My whole set
A mushroom soup (picture somewhere above) 14uah
Duck with Apple, 25 uah
Boiled potatoes with Butter, 6 uah
Chocolate Milkshake 12 uah

I am that uncivilized, using hands and fingers.

Waiting for the bill :)

Total = uah 591.25

Yan Lee & Izman

Hugging the Top Student

Eat till the night falls

We think he is the owner

Chicken Congee with Rice Cooker

2010-05-11T17:26:00.016+04:00

This is extremely easy (and healthy?), especially if you were a student.

All you need to have are :

1 cup of rice
200g Chicken Fillet
2 Leaves of Chinese Cabbage (cut thinly)
50g Ginger (sliced)
Some Shitake Mushroom (soaked and sliced)
100g Tofu (cut into thin strips)
Salt

Optional :
1 tablespoon Dong Cai (冬菜）
Sesame Oil
Oyster sauce
Soy Sauce
Pepper

Method :

1. Put rice into rice cooker, add lots of water (I used 1L then adding more as it dries up).
2. When the water boils, add in ginger and the chicken fillet (I love it especially when the rice is all crushed totally).
3. Cook the fillet in the rice cooker for about 20-30minutes.
4. Take out the fillet and "strip" it with a fork / hand (rinse with some cold water so that it will be easier to handle)
5. Add into the congee mushroom for about 15minutes, then add cabbage and tofu (fry them first if desired)
6. Lastly add in the chicken and Dong Cai.
7. Season with salt, 1 tablespoon of oyster sauce, 0.5-1 tablespoon of sesame oil.
8. Bring to boil and it's ready to be served.
9. Sprinkle some fried shallot and spring onion/coriander on the congee.
10. Add soy sauce and pepper if desired.

You might also be interested in cooking congee with the slow cooker :)

Kuih Leper

2010-05-01T15:30:00.010+04:00

Ok ok...look at it properly...it's not "leper" as in leprosy. It's a malay word known as Leper, meaning flat. Kuih leper doesn't exist, as far as I am concern. But today kuih leper will exist, because of me hahaha. I self-named my new-found kuih as Kuih Leper ... ta-ta-ta-daa

Today is Labours' Day (Yeah, 1st of May). I wanted to do Kuih Bom (a fried round kuih coated with sesame with the nuts/coconut filling), but sad to say...failed to. I don't know why but I just couldn't wrap it properly. The dough just melted off and became so sticky that I can't even rolled it. So I actually threw away 2 "balls". Then I just don't know what to do with the balance of the dough and filling. So I came up with "Just fry them, don't care!" So here it is ---> Kuih Leper!!! Happy frying.

Ingredients :

Oil to fry

A)
40g Corn Starch
40g Hot Water
B)
200g Glutinous Rice Flour
50g Flour
50g Castored Sugar
1 teaspoon salt
2 tablespoons salt
Water (sufficiently to form the dough)
C)
100g Grated Coconut
150g Gula Melaka (chopped a bit)
3 tablespoons sugar
1/2 teaspoon salt
50ml water

Method :
1. Prepare (A). You will get something sticky just like in the picture above.
2. Prepare (B). Form a dough.
3. Mixed the doughs in (1) & (2). So you will get one dough now.
4. Heat pan/pot with oil.
5. Pull a small portion of the dough, make a small ball, flatten it.
6. Put it in the hot ol, fry with low fire, till golden brown, like the picture below.

7. For (C) --- The filling : In a pot, fill in with the water, pour in Gula Melaka and melt it.
8. Then add sugar (more if you want it sweeter or less) and salt.
9. Add in the shredded coconut, mix together (Don't burnt it :D)
10. Serve with the Kuih Leper.

The result of the filling

Then what I did with the balanced oil??? See?

Hehehe, keropok! Hmm, I love this a lot a lot a lot!!!

Fermented Bean Curd Pork and Baked Potato

2010-04-28T19:17:00.018+04:00

Have to do Krok (Objective test in Russian language). So want to do something simple. And not forgetting the left over unused Sour Cream from the Pork Knuckles dinner, this is what I have for dinner tonight :)

Ingredients :
200g Pork
1 tablespoon Olive oil
Potato

Marinated pork in the tray, ready to be oven

Marination for pork :
100g ginger (Pounded and just squeeze the ginger juice on the pork)
2 tablespoons of Light Soy Sauce
1 tablespoon of red wine
1/2 teaspoon of salt

3 teaspoons of chilli powder
A dash of pepper
2 cubes of fermented bean curd
* Leave overnight *

Methods :

1. Preheat oven to 220°C.
2. Arrange the pork in a tray with foil.
3. Pour 1 tablespoon of olive oil on the meat.
4. Clean and fork the potato.
5. Bake the pork (30-40 minutes) and potato (takes about an hour or till its done).
P/S : Change the temperature to 250°C for the potato when the meat is done.

Don't throw away the oil "produced" :D

Sauce :
100g Sour Cream
3 teaspoons sugar
Some cilantro (chopped)
* Mix everything together*

My Version of Pork Knuckles

2010-04-24T14:17:00.015+04:00

I haven't tried an actual German Pork Knuckles, yet, or what the original name is known as the Schweinshaxe. But I saw this amazingly beautiful pork knuckles in the shopping centre, with so little amount of fats (yeah, just my type!) and I simply just couldn't resist buying it.

Schweinshaxe, I don't even know how to pronounce it. But, darn! I like the "complexity" of this dish name. I wanted to do this dish initially. However, as usual, when you need something, that thing is always not available, I couldn't get all the neccessary raw ingredient. Hence, I changed it into my self-modified version of Pork Knuckles for the small pot-luck birthday dinner for our dear friend, Ah Chai.

From Left : Christopher, TengRong, Birthday Boy---Ah Chai

But this took my half-a-day away. I didn't expect it to be so time-consuming, because never would I expect myself to be pulling out the hair of those knuckles for 1.5hours early in the Sunday (Luckily it's Sunday) morning :(
Ingredients :
2kg Pork Knuckles
2 Carrots
Garlics
1 big Onion
2 large Potatoes
100g Ginger
1 Granny Smith Apple
100g Sour Cream
0.333L beer

Marinade :
Five-spiced Powder
Pepper
Salt

Methods :
1. Prepare the ingredients just as in picture .
2. Clean the pork knuckles, dry it and marinade it with the ingredients listed above for an hour or more (preferably overnight). Make sure you marinade all of the parts and outer layer too.
3. Heat pan and fry the skin of the pork knuckles till slightly crisp. Set aside.
4. Using the remaining heated oil, fry the garlic, ginger and onion.
5. Add in the carrots.
6. Then potatoes.
7. Add some water (sufficient to cover the knuckles) and allow it to boil. Then shift to a large pot.
8. Add the fried Pork Knuckles into the pot. Then the apple. (Add water if not enough)
9. Season with about 4 teaspoons of salt and 4 tablespoon of sugar. Pepper if you want.
10. When the water halves, add half of the beer into it. And continue to cook till the meat is tender. (About 2-3 hours)
11. When the meat is tender, take out the knuckles (as clean as it can be) and place them in a tray, pour in the remaining half can of beer, and bake in oven at 220-250°C till the skin is crisp again (Mine was about 40-60 minutes).

Sauce :
Strain the thickened gravy in the pot, where you will get a cleaner lighter sauce in a smaller pot. On the stove, add about 100g of sour cream, 1-2 tablespoon of sugar. And continue stirring till it boils. Then, it's done.

Strained, before cooking with sour cream

The sauce done :)

This summer I will be visiting Munich, Germany. I am definitely going to try out the authentic Schweinshaxe in Hofbräuhaus which I have long heard of ... ...

Portuguese Egg Tarts

2010-04-23T22:04:00.009+04:00

I have never ever expected myself baking before. Not even cooking haha. Ok I have to admit, I can't even fry an egg properly when I was in my teenage years. But here I am cooking and baking for myself, to satisfy part of my cravings.(Or my need to survive?)

I have not taken egg tarts like in 2 years or so. What more about Portuguese Egg Tarts?! It's like centuries ago (I know that's exaggerating. Fine, 4 years back!). When mood is low, when appetite is gone, when you have the ingredient, when you have a crave for something made-possible, here I'm to present you with my Portuguese Egg Tarts.

I haven't tried baking egg tarts, yet. What more about Portuguese Egg Tarts?! I only ate before those in bakery shops in Malaysia. Still, I don't know whether that's the exact taste of the REAL Portuguese Egg Tarts in Portugal, but with me still in Ukraine, this should do just fine. Oh yeah, the pastry puff is pre-bought :) So, the ingredients are for the custard.

Ingredients :
300g Puff Pastry
200ml Whipping Cream
300ml Milk
3 Eggs
80g Sugar
200g Mozzarella Cheese (Shredded)

This is what you do when you forget to defroze before hand :P

Methods :
1. Place pot on stove, low fire, melt the sugar in the whipping cream (not to boil!!!).
2. Pour in milk when sugar is melted, heat a little (again don't boil!)
3. Add in eggs and whisk in the pot (not to froth it)
4. Remove from stove and add in the cheese and whisk till the cheese slightly melt and doesn't form lumps.
5. Set the custard aside and leave cool.

6. Lay your pastry dough and roll till about 2-3mm thick.
7. Carefully shape the dough into the egg tart molds and pull off the extra edges.
8. Fork the base a little.(Just like below)

9. Pour in the custard, 3/4 full is sufficient.
10. Place the tarts into 200°C preheated oven.
11. Bake till it's a little bit burnt (as in picture), mine took about 30minutes.
12. Cool down a bit before removing from the mold.

*I managed to bake about 13 egg tarts with my big tart molds.*

Checking on the tarts tarts in the oven (Left)

Tiny Tiny Things

2010-04-22T18:00:00.013+04:00

I am very easily irritated recently, maybe hormonal imbalance or something. I don't know. I can get very frustrated over small issues even as tiny as a needle hole. I know that this isn't good, and I shouldn't be so. I know that this would affect my daily "mood". But sometimes, I just couldn't help it. And I mean I tried to ignore, but sometimes, it just seems to be such a bug, bugging over me.

I seldom want to write emotional things, anger, daily issues of tiny tiny things ...... on my blog although I know not many people read this blog. Who the hell care what happens in your life, right? I don't even bother to read people's diary online. But, I have a feel to write this down today. Yes, indeed, when I look back in some days (mind you, not even years, but maybe just tomorrow when I read back) I would already start to think I was acting so childishly and immaturely.

I have to admit that I am a sensitive girl and even to the extend of "small gas" (小气) over certain things/issues. However, I am a person who is quite "forgetful". In a few days time, I won't quite remember why I/we get quarrel. Ok, but obviously I will know that we did quarrel. I am a little bit slow to react in an argument. For example, "You see, last time you ..." Then I will "Yes, I did...." But in usual cases, people remembered and normally answer "You think you last time didn't..." See this is where arguments start and somehow people will find a solution usually, because it is usually a 0-0/1-1 situation, as both are at faults, or maybe not.

But as for my case, I usually remember that "You last time..." like in hours later after the argument. It's not that I purposely kept reminding myself about a certain small issue, but you know just like ordinary people, sometimes you just can't help but the things seems to linger around the whole day. (And I am not trying to be a History teacher, I know how irritating it would be to repeat a thing over and over again even as the years went by. But these are the "tactics" people are using.) Or maybe hours later, then in my mind, I will think "S***, I should tell the fella ..."

You don't need to remind me that arguments over tiny "芝麻绿豆" issues will not help to improve the situation. But seriously, when you look back in your life, it is these tiny "芝麻绿豆" issues that have shaped and formed your life. A simple "thank you", "sorry", greetings etc will sometimes make up a person's day.

Sometimes, when I sense an argument that might take place and might not lead us to anywhere near solution, I will just pretend like "I don't get what you mean." then switch the topic. Or maybe even like "strucked" by some other people's topic and join in the second discussion. Why make a big fuss over small issues? Some people may think that this is not a good way of solution. But, seriously, I think if it's a small issue or issues like "an egg or a chicken" stuffs, which will lead to no end, why should we waste time commenting/argue over it? And in the end some words during the "discussion" leads to both sides getting black faces or even creating an uneasy atmosphere to not only the person involved but even to people around you. You know how strong those "black aura" can be sometimes. Hahaha. So what's the point of continuing the discussion?

I feel guilty easily, I have to admit. And sometimes, in a discussion or arguments, I get so guilty after it, even though it may be such a minor thing. I don't know whether it's normal. But I will be thinking over it, "Geez, I shouldn't do that!" or "Why did I say that?" So then I have made my own mood so low throughout the day(s). I know this is very unhealthy, but it's something like consciousness in me after some arguments, even sometimes I am not at fault. Ok, listen, I know sometimes I am at fault. But just face it, it's not always me only, k?

I think I seldom take revenge in any form and address the action of mine/others as "they deserve it". Ok, don't start to bombard me with "Yeah, you think so!" , "There that time hor, you..." , "Not even once???!!!" and the list goes on and on... (As though many people read my article and give comments hahaha. Maybe only me alone :D) See, the word SELDOM there??? But as compared to others in general, I think people around me would have to say "yes".

Lately in class, I tend to be silent and give less comments, because I don't want conflict.s I hate conflicts and worse still, I am bad, super duper bad in confrontations. I am not trying to pretend like those poor weak victims, like nobody wants to help me sort of person. The truth is, in usual daily life where there is no Tribal council as in Survivors, usually to "win" a confrontation is to be fierce enough (Fast if not fierce enough hahaha). Face it, it is so. Stop cheating yourself with "You will see in the long run". The weak is usually eliminated first, right? Look at the nature's hierarchy. Look at our social hierarchy. Life is never fair. Tiger and the hare, life is such most of the time. Ok, don't come up with the story of The Rabbit & The Tortoise. It's called FABLES! It's a moral story for encouragement when you are still small and young.

Many would say that it is all these quarreling/arguments/discussion etc that makes the friendship stronger. But somehow, I have to disagree to a certain extend. (Yeah, a little bit is good but not too much). But I have to say it is also these quarreling/arguments/discussion etc that had created a crack in any types of relationships. And sometimes, these cracks aren't mendable leaving a trace that is forever there.

I am hard-headed, I couldn't disagree. I am a taurus, so blame the horoscope, not me LOL.

I am trying to learn, to grow and to mature. But I seem to be learning so slow, acting still so childishly. I don't know. Maybe I am considered very much lucky for not needing to fuss over too big an issue that I have to much time to waste on small issues. I am happy that I am still care by many (But all my silly little actions and reactions may annoy many away as the years gone by) and I am thankful for that. But I seriously need somewhere to spill it out after some small small issues that has been accumulating here deep under.

I used to cry a lot and easily. But over the years, I have managed to "cut down" the frequency and controlling the tears much better compared to before. I have the tendency to keep things to myself, and that is really bad, because this may be the timed bomb that may explode in me, sometime in the future. And the worst part, maybe, I would only hurt myself in the end. Or maybe not? But just a dead volcano??? But anyhow, it's is a burden psychologically. I have to learn to open up and stop lingering over small issues (although most of the time, it's all these small issues that make up our day) I need to put in more time and concentration to important things in my life (Darn, and I am still blogging! Guess, something is easily said than done and maybe that's the criteria which makes a person more successful than others)

Maybe this is the place I would write down my feelings. Maybe this is where I should be pouring out when I find it hard to speak up. This may be a cowardly act but you would never know how hard it is to be able to find someone to talk to sometimes especially over some microscopical issues. But, I feel good after writing this, feeling more relief and find myself childish and finally get a sense of what went wrong. But don't worry, if those person involved happened to stumble upon this piece, and are still reading, I would protect your identity. LOL (as though I am writing some huge piece of highly confidential information.) And don't worry, I still treasure you as a friend. Yeah, I know it's contradicting --- to write a "diary" on a blog is like entertainment news creating gossips/rumours, yet I expect people to not worry and mind. But I bet, unless you know the issue, you still can't figure out what tiny issue took place, or have you? And if you stumble on sometime later, you and I may not even remember what occurred, right?

Ok, time for some serious studies. Take care, my feelings, let the sadness be gone with the wind...

New Header

2010-04-21T20:15:00.010+04:00

I was looking at some picture for headers of my blog. And I stumble upon this (here)very familiar one and I decided to use it. It's so relevant to my current location --- UKRAINE

See, how beautiful it is! It's totally very typical for the Ukrainians. The sunflower, the blue sky and of course the lady in the traditional Ukrainian costume. Marvelous, isn't it? Ok, anyway I don't care whether you agree or not, because personally I like this header hahaha (But, I don't think you will disagree that it's pretty :P Contradicting myself??? LOL).

So then, I decided this shall be my header till I found another one, or maybe when I leave Ukraine. And, just for the information of anyone who accidentally stumble upon this article, the Ukrainian flag is like --- Well, the blue is of course the sky and the yellow for the sunflower. Trust me, it's significant and very obvious. Look at the bouquet of flower below which the authorities has placed it in the main lecture hall of Bogomolets National Medical University in Kyiv. And then, the next picture is the Health Minister of Ukraine, whom I do not know the name. Next, you can see me attending the International Scientific and Practical Conference, which is specially devoted for the World Health Day 2010, hehe.

08.04.2010

And finally, please don't get me wrong. I still love my country --- Malaysia. *wink*

Stew Pork With Shitake Mushroom

2010-04-18T13:21:00.003+04:00

Have too much of Shitake mushroom, and don't know what to do with it in less than two months? This is what I have come out with. But of course if you don't have, Shitake mushroom, you can get it almost anywhere. For people in Simferopol, you can get them in the central market, some stalls selling "limited" Asian ingredients or in Metro occasionally.

Ingredients :
800g of Pork (In big pieces , preferably...and with some fats??)
10 small (5 if big) Shitake Mushroom (Soaked in hot water till soften)
5 cloves of Garlic (chopped)
100g of Ginger (Sliced)

Marinate pork for an hour or two with :
2 teaspoons Five Spice Powder
3 tablespoons Light Soy Sauce
A dash of pepper
1 tablespoon Sesame Oil

Additional Seasoning :
a) 2 tablespoon Dark Soy Sauce
b) 3 tablespoons Light Soy Sauce
c) 1 tablespoon Oyster Sauce
d) 4 or 5 tablespoons Sugar
e) A pinch of Pepper
f) 1-1.5 teaspoons Salt

Method :
1. Add 2-3 tablespoons of oil in pan.
2. Sauté garlic , then add ginger.
3. Add sliced Shitake mushroom, continue to sauté (Pic D).
4. Add pork.
5. Add (a-c) then add (d).
6. Add hot water just like in picture F.
7. Transfer into a pot and add hot water to simmer with low fire until meat is tender (Pic G).
8. Stir once in a while and also add water if it dries up before meat is tender.
9. When meat is tender, add (e & f). Then, allow the water to thicken a bit into gravy-like.
10. Serve with rice and fresh sliced cucumber

P/S : Ah Bear (the super chef) said hor, that after I finish cooking and cleaning up, right, there is still trace of fragrance left in the kitchen. Not trying to show off...but I can't keep to be happy hehehe

Super Thickened gravy-like (Because I forgot to check on it :P)
I actually prefer it with a little bit more sauce

Kuih Lobak

2010-04-17T16:19:00.010+04:00

Kuih Lobak a.k.a Lo Bak Ko is made of Daikon. I happened to have a small daikon in the fridge. And it has been staying in there for about 2 weeks. I gotta get an idea to clear it. And then sprang an idea of making Lo Bak Ko.

After browsing the net for quite some time, I reached upon this page of LilyWai's. I modified the recipe though. I omitted the Chinese sausage and tung min flour. And because of my small daikon, I recalculated the portions.

Ingredients :
300g daikon (shredded)
1 Onion (sliced)
30g Udang Kering
50g Shitake Mushroom
20g Corn Starch
100g Rice Flour (not glutinous rice flour!)
300ml Hot Water

Seasonings :
1 tsp salt
1 tsp sugar
1 tsp sesame oil
A dash of pepper

Method :

1. Soften the dried shrimps with some water in a bowl. Then slightly chop it.
2. Cut the Shitake mushrooms into cubes after softening it with hot water.
3. Place rice flour and corn starch in a bowl. Pour 300ml of hot water into the bowl and stir well. It will be glue-like.
4. Grease a pan with some oil.
5. Heat up small amount of oil in a pan fry onion (then set aside),
6. Fry the dried shrimp, then set aside again.
7. Followed by mushroom (set aside). Finally , the shredded radish and then set aside again.
8. Mix all the "set aside" ingredients (4 in total) and season with the seasoning ingredients.
9. Pour (8) in the pan and pour the flour mixture into the pan. Cook until the mixture thickens.
10. Place the thick batter into the greased pan prepared earlier.
11. Steam at high fire for about 1 hour.
12. Slice the Lo Bak Ko only when it is cooled down.

*You may fry it after it is cooled down too (picture below)*

Some mistakes I made:
My mistake in doing this is that I didn't set aside those ingredients, so you can see that mine turn out brownish instead of a whiter color. The second mistake is that my batter wasn't too thick, so it turn out a bit too soft. Third, I added too much of salt (miscalculated), but the recipe I wrote was corrected (I also forget that the dried shrimp is already quite salty :P ) Fourth, I thought my batter is thick enough, I should have waited it too be even thicker before steaming :(

Other than that, I think the taste of my Kuih Lobak is fine (except the salty part hahaha). One more thing, personally, I think if I changed my recipe with 500g Daikon, 150g rice flour and 500ml water, it should turn out even better.

Serve the Kuih Lobak with chilly sauce or maybe sambal :)

After frying

P/S :
This is what I did with the unfinished super duper salty Kuih Lobak ---> Fried Rice :D

Chocolate Fruit Fondue

2010-04-13T21:28:00.013+04:00

Have you ever have an unexplainable sudden crave for chocolate??? You just feel like munching the chocolate, or eat anything with chocolate, or even dream of the chocolate??? Yes, I just happen to have this crave once in a while, not too often, but frequent enough. Sounds contradicting? Well, that's just a girly girl thingy. We know that chocolate is never the girl's best friend (especially if she has a diet plan going on), yet this crave will never stop hunting her :P

And this crave led me down to my memory lane, when I was with OiLing in Ghent, Belgium, tasting for the first time --- Chocolate Fondue, in Belgian famous chocolate bar. (Hmm, sound like I am very old, I know.)

So I just happened to have a short grocery shopping after posting my sister's invitation letter to Ukraine by FedEx which cost me uah208 to deliver. Silpo---the shopping centre is just nearby or rather just next door. I stepped into it and got myself the fruits for tonight's Chocolate Fruit Fondue. Yummy, yummy, yum yum!

To the girls especially --- just forget about the diet plan once in a while and indulge yourself with this chocolate haven. Remember, it's never wrong to pamper yourself sometime *wink*

Ingredients :
Fruits of your choice (Mine : Pear, banana, mandarin, apple)
Chocolate 100g (I used a bar of Milka Dark Chocolate)
Milk --- about 6-7 tablespoons (Add few tablespoons more if you wish :D)
Roasted nuts (ground)

Methods:
1. By double-boiling method, melt the chocolate.
2. Add milk when it's melted and stir till mixed.
3. Assemble the fruits and the chocolaty sauce.
4. Sprinkle the roasted nuts on the chocolate sauce

P/S : Eat while the chocolate sauce is warm :D

*Just some personal opinion, I think the mandarin (which I get it because I can't find strawberries) doesn't work that well. But banana tasted perfect for me. Serving with some biscuit sticks would be great.*

Vegetarian Cucur

2010-04-12T14:54:00.007+04:00

11th April 2010 was second Easter Sunday in the Catholic calender. Father Christopher's (or maybe now Father Thomas??? :P) birthday is on the 14th April. But about 3 weeks ago, Sister Magdeline suggested a surprise Easter+Birthday celebration on the 11th April. Brilliant. I still remember when we arrived in the church placing the food in the kitchen, the way Father Christopher was surprised. That's funny.

This time, I prepared a cucur, vegetarian one. It's simple. But I don't understand why my mum managed to have crispy ones, yet mine is soft when it is cool. Anyway, the recipe is below. It's super easy and low cost, just time consuming for the frying part. And perhaps a little unhealthy?! Hehehe.

In Malaysia, you can easily find Cucur Udang (with prawns) especially in Indian Rojak. My mum usually does with small fresh prawns (without the shells and head) and it is not as thick as mine. It's more thin and crunchy. She also loves to do cucur with the Dried Ikan Bilis (Dried Anchovy) & cilantro. Hope you enjoy this simple recipe :D

Ingredients :
Flour
Water
Salt
Onion (sliced thinly)
Shredded Carrot
Oil

P/S : You may add corns or spring onion or anything of your choice.

Method :
1. Prepare batter with flour and water. The batter should be as the consistency of the batter for pancake. Make sure there isn't lumps of flour.
2. Add salt for tasting.
3. Add the sliced onion rings and carrot. Mix well.
4. Heat the pot of oil.
5. Pour in a tablespoonful of the batter (one "cucur"), then another spoonful at the side. (Make sure they don't stick together unless you want twin cucur :D )
6. Place on plate when it turns golden brown.
7. Serve with mayonnaise, ketchup or sauce of your choice.

The batter with onion and carrot.

TomYam Bihun Soup

2010-03-30T19:52:00.017+04:00

*This is written while waiting for the bathroom for a bath hahahaha*

A lot of people might not know what 米粉/Bihun (or BeeHoon, Mee Hoon, Mee Hun, Mihun etc etc) is in English --- Rice Vermicelli. It is one of my favourite food. Here in Ukraine, you can get it with 350g for about 19uah, in Metro or Furshet. Haven't come across in Silpo though.

My friends usually asked me what do I do with radishes. Well, for the Ukrainians, only one word when you ask --- Salad. Me??? --- Soup

So for a simple dinner tonight, this is what I have done. Recipe to share is below. I know many of you know how to prepare this and cook even better than I do. But who knows, some new learner like me, out there might find this useful :P

From left : Radish, JiaoZi (available in Metro, uah28), Rice Vermicelli

Ingredients :
100g Rice Vermicelli
800L Water
1 Tomato --- cut into 8
5-8 Radishes --- Quartered/halved (without the red skin)
200g Chicken fillet --- Sliced
3 Chinese cabbage leaves ---Sliced
Tauhu --- Sliced into cubes
2 tablespoon of TomYam Paste / 1 TomYam cube
6-8 JiaoZi
Salt

Bihun after softening

Method :

1. Boil some water, place the Rice Vermicelli in a bowl, and pour the hot boiling water on it. And let the Bihun soften. Pour away the water when it is soft and leave aside.
2. Place tomato and radishes into the 800ml of boiling water in a pot.
3. When the soup boils again, put the sliced fillet.
4. Add the TomYam paste when the soup boils again.
5. Upon another boil, add cabbage and Tauhu, then let it boil. (You may want to add some water, if the water is lesser)
6. Finally at the last boil of the soup, put in the JiaoZi. Add salt for tasting if required.
7. Pour the TomYam Soup in your bowl of Bihun, and enjoy it :)

P/S : If you have shallot oil, it is even tastier. Sprinkle some cilantro, does well too.

* You may enjoy Bihun Soup with any type of soup of your choice, with any ingredients you want. Add seaweed, mushroom, crab stick ......whatever makes your appetite good*

Palm Sunday Dinner Outing

2010-03-28T23:20:00.014+04:00

Spring is in the air. As you can see that even the plum flowers are blossoming. No birds chirping in the night though :D

Wonderful season of the Christian calender is approaching. Today we celebrated the Palm Sunday. Next week will be Easter. And this year, both the Orthodox and the Western Christian have the same date for Easter Sunday.

After the mass for Palm Sunday in English, we (Du Ping and I) went to Malboro Cafe (Near Caezer Restaurant, and near the church) for a dinner. I personally won't recommend it. One thing good about Malboro Cafe is that the food pictures are all displayed in the menu. So that's a very good idea, especially for the customers, and the waitresses don't need to waste their precious saliva explaining hahaha. The food, however, is a little bit pricey. Below are what we ordered today, although they were just so-so (prices below do not include the 10% service charge).

I ordered Ramen (拉面）， the Japanese noodle soup, small one which is about 2 small mouthful of noodle (uah20). And the other is the fried noodle (uah28) tasted slightly better.

The dessert (uah17) is special. I don't know what it is called but it is ice-cream wrapped in a very thin layer of skin (hmm , I'm not sure what the skin is called again) with 4 drops of jam. Green tea in pot charged uah8.

For those of you who don't know where the Catholic Church is (yes, there is one here in Simferopol), you can take the bus no.81 (to Titova Paediatric Hospital). Call for stop opposite the "MEBEL" building on your left, after the second roundabout (after you passed Kubisheva Rinak). The Church of Our Lady of Assumption is just on the right (corner lot), opposite the grocery shop. By taxi, ask for "Ulitsa Danskaya 5".

Currently there is a weekly Sunday mass in English at 5pm.

The Malboro Cafe is just 20 meters away from the 2nd roundabout after Kubisheva Rinak.

Du Ping and the dog of other diners.

~ Tiramisu Charlotte Cake Style ~

2010-03-21T00:11:00.010+03:00

For Khiu Fu Lung's birthday party, we (group 628) decided to do cuisines of different nationalities. And we drew lots to decide the "chef" behind the cuisines. So this is the list :

Italian/USA/UK --- Mac and Cheese

Brandon/Kok Hon/Sook Sim

Mexican --- Barbecue Stick & Roll (?)
Brandon/Kok Hon/Sook Sim

Georgian --- Salad
Ann Feng

Cuban --- Mojito (Without Alcohol)
Yan Lee

Irish --- Irish Lamb Shank
Izman

Thai --- TomYam Seafood
Oo & Cyok Noy

German --- Pork Knuckles
Wei Min & Syih Ying

Chinese --- Herbal Duck Soup
Justin & See Yee

Italian --- Tiramisu
Jacklyn

As promised in the previous post, here is the better modified version. As the instructions are already written in the previous post, this would only include some additional instructions/details. Texture for this time is much better, I think. As it is not so soft and "watery" as the last one. At least you can see the "fence" still manage to stand "still" :P

Ingredients :
3 egg yolks
3 tablespoons sugar
6 tablespoons Baileys Irish Cream

Coffee syrup (refer previous post)

500g Mascarpone Cheese
3 tablespoon coffee (strong and thick is preferable)

500ml Whipping cream

Lady Finger's biscuits
Cocoa Powder

25g Gelatin
50g hot water

Additional Details :
~ Steps are the same as previous.
~ But after you have fold in the Macarpone mixture and the whipping cream, assemble the lady finger's biscuits (without coffee) at the side of your tray.
~ Then take more lady finger's biscuits and dip them into the coffee mixture to make the first layer for the base of Tiramisu.
~ After this, only start to dissolve the gelatin in 50ml of hot water by double-boiling method.
~ Pour the dissolved Gelatin into your tiramisu cream portion by portion. Don't forget to stir/mix them evenly so that you won't get clumps of Gelatin in your cake later.
~ Then pour the mixture on the first base and proceed with the rest of the steps.
~ Chill the tiramisu for at least 4 hours.

Ingredients used

Left : Yolks + Sugar ~ Pale and frothy
Right : Gelatin + 50ml hot water ~ Double boiling method

Left upper corner: Assembling the cake, coffee-dipped biscuit at the base

--- HaPpY BirThDaY, Fu Lung! ---

Venice Restaurant In Simferopol

2010-03-19T23:42:00.013+03:00

Today we have our individual graduation photography session for the graduation book of the university. We went way too early for the photo shoot. It was supposed to be at 1300. However, we reached at 1200. So we waited and waited and waited. Finally the moment came ...

After taking several shoots of it, we went to a second room to choose our photos. But, frankly speaking, I wasn't too excited upon seeing it. I have heard people of previous sessions saying how skillful, how professional the photographer was, how he requested students to tilt and turn for different angles. So maybe because of this, I (actually quite a number of us) was expecting a little bit more.

By the moment we saw the pictures (to select one from 4-5 pictures), we were like ... in total silence :( Bad, hmmm, ok that sounds a little too cruel. I mean, not too good; not to say worst but just not very good. But still, we each chose our one "best" :( Hopefully after some editing by the professionals, it might turn out better, if not perfect hahaha

Then we went to the city centre --- Etalon Photo Shop for our "second shooting" --- picture for our graduating certificate. Paid UAH20 for 6 passport size photos. And at least this time I am satisfied. Trust me, when I say I am satisfied with my photos, it means not bad :D

So after that we (actually just me and another girl, AnnFeng, :P) "travelled" our way through to Venice ~~~ Venice Restaurant for a dinner ... well, for Sunny's Birthday dinner. Well, 2nd Birthday dinner to be precise. Or should we not count the mistaken 1st? The environment is good, food is nice, at least they were freshly made and served. We were satisfied :) Guess, I am easily satisfied ??? LOL

Below are the pictures of the food ordered (price quoted as of 19th March 2010, service tax 10% not included).

Soup

Creamy Mushroom Soup ~ UAH 15

French Onion Soup ~ UAH 15 (Recommended)

Creamy Pumpkin Soup with Almond ~ UAH 12

* If you like to have bread with soup, do order the bread, it's freshly toasted, UAH 1 for a triangular piece. Nice!* (Recommended)

Main Course

Mutton Mediterranean Style ~ UAH 38

Pelenggas Fish with potato pillows in cream sauce ~ UAH 30 (Recommended)

Chicken Fillet in Cheese ~ UAH 20

Tagliatelle with chicken and mushroom ~ UAH 33

Drinks

Super sweet milkshake ~ UAH 5 per glass

(Where can you get a price cheaper than €0.50 of Milkshake in Europe???)

Desserts

Crème brûlée with Ice-cream ~ UAH 20 (Recommended)

Traditional Soufflé (has dry wine in it)~ UAH 10
(Where else can you get a Soufflé like this with less than €1?)

I think it is Choco Star Cake ~ UAH 12
(supposed to come with Ice-cream but maybe was mistakenly put onto my Crème brûlée ?!)

Due to the super sweet desserts and milkshake, we ordered for a pot of green tea, UAH 20.

Venice Restaurant

Waiting Hall

Stairways

For those interested, you may call them at (0652)600838 [I doubt they speak English] or visit them at

Trattoria "Venice"
Ushkinsky St. 2/46,
95000 Simferopol,
Crimea, Ukraine.

OK, why am I advertising them for free???

Simple Tiramisu Recipe Made Easy

2010-03-18T22:37:00.017+03:00

Tiramisu sounds Japanese to me. It is actually an Italian dessert, no bake, only need a functioning refrigerator. Yes, it's creamy and taste .... hmmm .... wonderful. This home-made Tiramisu for Sunny's birthday has acquired the taste; but for me it is still a little bit too soft. Anyway maybe you will like it. :D

These are the ingredients needed : Lady Finger's Biscuits (For those in Simferopol, you can get it in Metro)

Mascarpone can be bought in Furshet/Metro, about uah50 (250g) or uah90 (500g)

Ingredients :
3 egg yolks
3 tablespoon sugar
2 tablespoon Baileys Irish Cream

250ml (more less) Coffee (Espresso preferable, as thick and strong as you wished)
3 tablespoon Baileys Irish Cream

*May add some sugar into the coffee (I used 3-5 teaspoon sugar)*

250g Mascarpone Cheese
3 tablespoon coffee (strong and thick is preferable)

250g Whipping cream

Lady Finger's biscuits
Cocoa Powder

Method :
1. Over the heat, with double boiling method, melt the sugar in the yolks and Baileys. At the same time whisk it till frothy (as shown below).
2. Remove (1) from heat and leave to cool.
3. Whisk the whipping cream till soft peak is formed (as picture below) with an electrical mixer, leave aside.4. Add Mascarpone cheese and 3 tablespoon of coffee into (1), whisk till no lump is formed.
5. Fold in 1/2 of the Mascarpone mixture (as picture below) into the whipping cream and then continue with the next 1/2.6. Gently dip the surface of Lady Finger's Biscuit with the coffee (NOT TO SOAK!!!) and cover them at the bottom of the cake tray.
7. Pour 1/2 of (5) onto the coffee-dipped biscuits.
8. Continue the 2nd layer of coffee-dipped Lady Finger's biscuits and place them on the creamy mixture.
9. Pour the balanced 1/2 of mixture on the 2nd layer of biscuits.
10. Sift cocoa powder on the surface of the cake and refrigerate for at least 4 hours (I did it overnight).
11. Spoon to serve.

P/S:
~ You may sift additional cocoa powder on the cake before serving.
~ DON'T remove the side of the springform pan, as it is still rather watery.
~ Substitutions for Baileys --- rum essence(only few drops is required!)/Kahlua/Marsala

I will be making another Tiramisu this Friday for Khiu's birthday party this Saturday evening . If my modified version is better, I shall share them with you. So wish me luck *wink*

Happy trying :D

Check out the better improved version here!!!

外公，安息吧！

2010-03-14T23:46:00.004+03:00

Every morning the first thing to do when I woke up is to switch on the computer, go online. Today morning, a pop-up of the MSN, from my sister, stating "you know wai gong passed away?"

I signed in to my email. Yes, indeed, my dad sent me an email. My maternal grandfather passed away peacefully on 13th March, funeral will be on the 15th March. Tears dropped. I didn't even manage to see him. The last time I saw him was 2 years ago as I didn't go back Malaysia last year.

I have never heard my parents telling me that he is unhealthy or maybe had any health issues lately. Yes, I know that he has diabetes, high blood pressure, he is somewhat a little fat. But basically these are the main issues that a lot of old people suffers from. I never expect him to go at this time.

Life is very unpredictable. Sometimes, things just happen without us realizing. I am having a very mixed feeling. My maternal grandmother passed away when I was 9 years old. I was too young to really understand what the adults felt that time. Now, I think I understand.

When I first came to Ukraine, my paternal grandfather passed away, now my maternal grandfather has gone. 2 of my grandfather had gone, and I didn't even have a chance to pay my final respect to them.

Life is just so surprising. You never know who will leave you, and you won't know who will join you along your life journey. I have seen my friends here, who lost their parent(s) suddenly , unexpectedly. I know that is even worse. But the point is, you just don't know when God will be calling people around you away. You just don't have any control on who, when, where and how.

Appreciate every second you have with your love ones. You never know when will be the last time you would see them. People may be as healthy as they can be seen, but you never know what will take place the next second. A new movie by Richard Gere "Hachiko - A Dog's Story" is indeed a touching one reflecting how much destiny is not within our control. I bet that the professor would never expect himself to have his last meeting with Hachiko yesterday. I know that the point of the story is about the loyalty of Hachiko, how Hachiko waited for his deceased master for 9 years. But doesn't this also tell us that life is unpredictable?

Don't take things for granted. Love the people around you, tell them you love them, don't wait. You never know when is your last chance. Live your life to the fullest, positively, happily, bring joy to people around you. I know it's easily said than done. It's tough for me too. But, just try our best, k?

"If Today Was Your Last Day"
by Nickelback

My best friend gave me the best advice
He said each day's a gift and not a given right
Leave no stone unturned, leave your fears behind
And try to take the path less traveled by
That first step you take is the longest stride

If today was your last day
And tomorrow was too late
Could you say goodbye to yesterday?
Would you live each moment like your last?
Leave old pictures in the past
Donate every dime you have?
If today was your last day

Against the grain should be a way of life
What's worth the prize is always worth the fight
Every second counts 'cause there's no second try
So live like you'll never live it twice
Don't take the free ride in your own life

If today was your last day
And tomorrow was too late
Could you say goodbye to yesterday?
Would you live each moment like your last?
Leave old pictures in the past
Donate every dime you have?
Would you call old friends you never see?
Reminisce old memories
Would you forgive your enemies?
Would you find that one you're dreamin' of?
Swear up and down to God above
That you finally fall in love
If today was your last day

If today was your last day
Would you make your mark by mending a broken heart?
You know it's never too late to shoot for the stars
Regardless of who you are
So do whatever it takes
'Cause you can't rewind a moment in this life
Let nothin' stand in your way
Cause the hands of time are never on your side

If today was your last day
And tomorrow was too late
Could you say goodbye to yesterday?

Would you live each moment like your last?
Leave old pictures in the past
Donate every dime you have?
Would you call old friends you never see?
Reminisce old memories

Would you forgive your enemies?
Would you find that one you're dreamin' of?
Swear up and down to God above
That you finally fall in love
If today was your last day

外公, 安息吧！

Porridge Slow-Cooked

2010-03-12T14:17:00.006+03:00

Ever since I bought a slow cooker from my senior last year, I think I have "fully used" it. One of my favourite, is to cook porridge in it. Because it is easy, and when I am back from class, I will have enough time to rest and have my simple dinner without going into the smokey common kitchen.It is extremely easy and time-saving, especially when I am having a heavy/busy subject or when exams around the corner. It is useful especially when you have to cook for yourself, when mama is far away from you, haha.

I like the porridge from slow cooker because the rice grains will turn very soft and would produce a very fine porridge. Well, I prefer it that way. So, if you like those porridge where you still can enjoy the texture of the rice, this might not be yours. Besides, with sufficient amount of water, you won't need to worry for a burnt porridge. And porridge in slow-cooker keeps the moisture (water) in them. It is rather difficult to get a dry, thickened porridge; unless of course you put very little amount of water.

So, first and foremost, wash your rice and put them in the slow-cooker pot, then add sufficient amount of water. With my small pot, I usually put half a rice-cup of rice with 80% full of water. Then leave it on high at about 7.30-8am. After class, which maybe 2pm, add chicken fillet and ginger slices (actually you can do it anytime, when you see that the rice has turned into poriddge). At about 5pm, scoop the fillet and tear into pieces and put it back to your porridge. I usually add also some slices of shitake mushroom, cut chinese cabbage. Then put 0.5-1 tablespoon of oyster sauce, some salt and pepper. Leave to cook till about 6.30-7pm. And you can then enjoy your porridge after nice bath :) Don't forget to add some sesame oil or some onion oil to make it tastier. One of my all time favourite too --- Light Soy Sauce :D

The ingredient is basically up to you. Sometimes, I prefer to put those Chinese Dried Oyster with ginger slices, some seaweed, mushroom. Before eating, just simply sprinkle some cilantro on it. Easy, fast, tireless, what more can you wish for when one is lazy? *wink* You might also want to try cooking congee with a rice cooker? Also super easy hehe :)

Simple Tang Yuan 汤圆

2010-03-06T12:52:00.010+03:00

I know that Winter Solstice ( 冬至 ) had passed, and this year's is yet to come. But the sudden crave for it has lead me to make a simple bowl of Tang Yuan ( 汤圆 ). So here they are, Tang Yuan in Ginger syrup.

The making of this dessert is super easy. For the syrup, I boiled ginger in a pot of water, then I put in some amount of Gula Melaka, and then due to shortage of Gula Melaka supply, I have to add on some white sugar. No pandan leaves here in Ukraine, so just omitted it. Well, the amount of sugar/Gula Melaka, is all up to individual tasting.

As for the Tang Yuan, it is simple. Some amount of glutinous rice flour added with small amount of water where upon forming the dough, it is not sticky and will stop dirtying your hand. Sorry, I didn't measure the amount of water, I just feel its consistency. If you want colourful Tang Yuan, separate the dough into portions and add a few drops of the colourings of your choice.

Then, when the syrup is boiling, turn it down to slow fire. Take a small pinch of the dough, roll it into small balls, and put into the pot of syrup. After you finish forming the Tang Yuan, turn the fire high, and allow it to boil. When the Tang Yuan is ready, you will see that they will float up. If they aren't ready, they will be at the bottom of the pot.

One interesting story from my mum. I remember my mum told me this when I was young. In olden days, when a woman was pregnant, they can know the gender of the fetus in the tummy. Remember back then they have no ultrasound yet, hehehe. The pregnant woman will make two doughs, one in red, one without colouring. Then she will make two Tang Yuan (one red, one white) and put into the boiling water AT THE SAME TIME. If the red ones float first, means it is a baby girl; if it is the white, then it will be a baby boy. Interesting? Yeah, I think so.

So happy trying this recipe. Have a wonderful weekend!

P/S : For those who needs Glutinous Rice Flour in Simferopol, you can buy it at the Central Rinak. Current price = uah 25 (about RM12) for 500g. Yes, it is expensive here. Fortunately I brought some over from Malaysia, hehehehe.

Rules Of Marriage

2010-03-03T10:33:00.003+03:00

I know, I know, I am not qualified and inexperience to even talk about relationship between couples, what more about marriage? However, I have just come across this interesting short piece of blog from Snippets of My Life --- named "Marriage", mainly talking about the "10 Rules of A Happy Marriage". So these are the main points of the article :

1. Never both be angry at the same time.

2. Never yell at each other unless the house is on fire.

3. If one of you has to win an argument, let it be your mate.

4. If you must criticize, do it lovingly.

5. Never bring up mistakes of the past .

6. Neglect the whole world rather than each other.

7. Never go to sleep with an argument unsettled.

8. At least once every day say a kind or complimentary word to your life partner.

9. When you have done something wrong, admit to it and ask for forgiveness.

10. Remember it takes two to make a quarrel.

老人与小孩

2010-03-01T03:13:00.003+03:00

I am sorry that this meaningful piece is written in Chinese.

Sarchertorte

2010-02-25T20:28:00.005+03:00

Sarchertorte is a chocolate cake, invented by Franz Sacher in 1832 for in Austria, specifically in Vienna. It is one of the most famous Viennese culinary specialties, which is made only in Vienna and Salzburg, according to Wikipedia. So what is so famous about it? Well, it's a chocolate cake of two layers, whee in between is laid with a layer of apricot jam. It is traditionally topped with dark chocolate icing and served with whipped cream, just like below.

I made this Sarchertorte somewhere like 2 years back. Hmm, I didn't manage to take the picture that time, guess I haven't realize how much I value pictures of my own cooking yet LOL (quite unlikely though)

However, I know I used this recipe. Sorry, but I don't remember which website I used already.

Ingredients:
130g butter
130g dark chocolate
100g powdered sugar
6 eggs
80g white sugar
130g flour
apricot marmalade

Icing:
150g chocolate
75g coconut shortening

Method:
- Preheat the oven to 180-200°C.
- Melt chocolate and butter in Bain Marie style.
- Remove from heat and let the mass cool.
- Add the powdered sugar and the egg yolks little by little while carefully stirring.
- Beat the egg whites and add the white sugar.
- Mix into the batter and add the flour gradually while constantly stirring.
- Pour batter into a greased spring form pan. Bake at 165°C for 50 to 60 minutes.
- Allow the cake to cool completely before removing from pan and before icing.
- Once cool remove the cake from pan.
- Slice horizontally and fill with the jam in between the layers.

As for the icing,
- Next, melt chocolate and shortening in Bain Marie style.
- Cover the top and sides of the cake with the warm (not hot) icing.

Hope you guys enjoy baking it.

Chiffon Cake

2010-02-20T02:55:00.004+03:00

I made a chiffon cake for Shiau Fui's Birthday Party on 18th February 2010.

I reshaped an eventually resize the cake as I tried to remove it from the pan before it is completely cool (and I believe the forgetting of the parchment/foil paper also contributes to its ugly holed sides while trying to force it out of the baking tray.)

Apart from the physical appearance, the rest were just fine. Fully risen, taste is good.

Reshaped and resized with a layer of dark chocolate.

After some simple decorations

I modified the Pandan Chiffon Cake recipe from Little Corner of Mine. Original recipe can be found here. Below is the modified version.

Ingredients:
(A)
1 3/4 cup all-purpose flour

1 Tbsp. baking powder

1 tsp. salt

1/2 cup sugar

(B)

1/2 cup vegetable oil

6 egg yolks

3/4 cup coconut milk

2 drops of banana essence

(C)

6 egg whites

1tsp. vinegar

(D)
3/4 cup sugar

Method:

1. Combine (A) in a bowl, mix them well.

2. Add (B). Beat with an electric mixer until smooth.

3. In a separate bowl, beat (C) until a moist peak is formed. Gradually add (D), beating until stiff and shiny peaks are formed.

4. Fold in 1/2 of the egg whites into the egg yolks mixture, fold to mix and then add the rest of the egg whites. Fold gently but thoroughly.

5. Pour the batter into baking tray.

6. Bake in preheated oven of 180°C, for about 60 mins or till a toothpick inserted in the center comes out clean.

7. Invert cake and cool it completely in the pan. When cool, loosen the edges and shake pan to remove cake.

P/S : Make sure you cool it completely before you remove it from the pan and I think it's better if you lay a piece of parchment paper before baking :)
Otherwise you would have to resize & reshape the cake like I do hahahaha

The inner texture of the chiffon cake

By using the same modified recipe, instead of 3/4C coconut milk, I squeezed in 3/4C of fresh orange juice. Hence I baked an orange chiffon cake for Brandon's birthday party(20th Feb 2010). Here is the end result :D

Topped with dark chocolate glaze, oranges and of course the green kiwi.

Almond flakes at the side.

CNY Reunion Dinner 2010

2010-02-19T01:40:00.013+03:00

Chinese New Year Eve (除夕夜) is an important day in Chinese culture. It is a day where family membes gather together having dinner, symbolizing the reunion of the family. No matter where you are, what are you doing, every family member will try their very best and rush back home for this meaningful day and for this special Reunion Dinner 团圆饭.

But as time goes by, and migration playing such an important role in our modern days, it is rather difficult for each and everyone of us to be around, sitting together on the round table having a meal together. It is either the son is outstation doing business, or maybe children overseas studying, or perhaps daughter still working in some foreign land. However, on this special day, I believe that all of us will remember ... missing the days we sat together with our family, missing home, missing the taste and smell of our mum's delicious food......

No doubt, I miss home. I miss my parents, my siblings. I know that they are always there for us supporting us, loving us, caring for us still. How I miss the firecrackers, the CNY songs that is sounding in the air, the festive season in my hometown. But still I have my semester to finish, my studies to do. Thus, here I am still, in Ukraine.

Fortunately, here in this strange and foreign ex-Soviet country, we have our "family". Our family that supports each of us through. For 6 years, sweet, sour, bitter, salty, spicy, even umami, we have been through. We have gone through the thicks and thins, weather the hurricane (hmm, which event is hurricane enough??? :P) We endured the thick snow of the winter, admired the beautiful flowers of spring, enjoyed the summer breeze, walked the golden leaves of autumn...Are we not a family?

Each year we have our Reunion Dinner. And so have we this year. Just to share with my fellow readers, these were what we had.

~~~ LAO SHENG 捞生 ~~~
(Brandon Teo)
After sprinkling of the sesame and pouring of the sauce

~~~ROASTED GOOSE 烧鸸 ~~~
(Khiu Fu Lung)
~~~ VIETNAMESE SPRING ROLLS 越南春卷 ~~~
(Justin & SeeYee)

~~~ RIBS 红烧排骨 ~~~
(KokTian & CyokNoy)
~~~ LUO HAN ZHAI 罗汉斋 ~~~
(AnnFeng)

~~~ KOU ROU BAO & MUTTON ~~~
扣肉包与洋羊得意KouRou - WeiMin & SyihYing
Bao - Me
Mutton - Izman

~~~ SWEET SOUR FISH 年年有余 ~~~
(Brandon Teo)

~~~ TANG YUAN 汤圆 ~~~

(YanLee)

Hmm, we had double desserts that day. The other one is Tauhu Fa (豆腐花) by Jeffrey but I guess we are just too anxious to eat it, hence we have forgotten to take the picture hehehe. But trust me, his Tauhu Fa taste even better than those we can find in Malaysia. It is so silky smooth, that you will definitely be craving for a second portion.

No matter what dishes we had, it is nothing more important than to know that we have each other. I am sure we all miss our families back home in Malaysia. And I appreciate every friends of mine who are with me, going through the highs & lows of my life. We have shared our happiness and sadness. We quarreled, we fight, we cried and laugh. And these has make up my sweet memories here in Ukraine. May we continue to nurture this invaluable friendship that has been built through the years and may its root grow deeper ... ...

Happy Chinese New Year

&
~ FRIENDSHIP FOREVER ~

Steam Pao & BahKua

2010-02-13T01:46:00.019+03:00

Today is Chinese New Year's Eve, so tonight I am having Tuan Yuan Fan ( 团圆饭 @ Reunion Dinner ). As we are all foreign students away from our home land, almost all of us have a reunion dinner with our group members, or close friends.

Our group is of course not excluded from this "tradition". So as usual, almost each of us prepared a dish for the night. And this time I chose to make Pao ( 包 ) to match with WeiMin & SyihYing's Kou Rou( 扣肉 ). Thus we have Kou Rou Bao ( 扣肉包 ). For those who don't know what I am talking about, or need a recipe of homemade Kou Rou, kindly click here.

Before & After : Yeast

Prepare papers while waiting for the first rising of the dough.

Before & After : Dough first rising

Before & After : Pao second rising

After steaming

Oh my! Oh my! How can we not have BahKua ( 肉干 ) in CNY!!! Erm, well, I don't have it for 5 years in a row at least. But this year, I won't want to miss it.

Marinated minced pork

So after all I will have time while waiting for the dough to rise. I prepared my ingredients for my homemade BahKua based on LilyWai's recipe. Well, I did modify the recipe, as usual. As I don't have all the ingredients. I substituted the rose wine with my own wine (the wine bought from airport --- DOM), the white pepper to black. I omitted the fish sauce, kamcho powder, red colouring and of course the MSG. The smell was similar, however the taste lacks the saltiness And then only did I noticed that the recipe doesn't consist any bit of salt except soy sauce.

Before & After

The minced pork is to be spreaded to as thin a sheet as possible. And it is spreaded widely. However, after baking, it shrunk so much, about 50%. See the difference from the pictures above? So now I think I knew why BahKua is sold so expensively in Malaysia. Hehe

So here I have my very own BahKua, I am still very satisfied with the taste :)

Hmm, wanna know how the reunion dinner was??? Sure, next post will be about it :)

2010 Chinese New Year Cookies

2010-02-11T01:25:00.018+03:00

This month of February, every weekend is filled with activities. CNY reunion dinner, Chap Goh Meh gathering, "Chap Goh Meh Banquet", those February babies ... ...

Maybe it is the last CNY we gather together here as student in Ukraine, everyone is planning something. Especially in my hostel, my floor where almost each of us is doing something --- in the kitchen ( I don't think we are as hardworking if we were in Malaysia though :P )

Every evening, as you passed by this floor, you will notice that in the kitchen, there will be someone, or rather a few someones --- baking CNY goodies till late night. Even before you reach this floor, you could smell the fragrance of some familiar CNY cookies. Peanut cookies, pineapple tarts, bakua, cornflake cookies ... ... It definitely makes one missing those good old days back home in Malaysia, celebrating this wonderful, joyous occasion.

My neighbour, even hold on to the tradition, hanging those red clothes on the door, putting up CNY decorations and MeiHua. Not forgetting his marvelous skills in baking and cooking, you will definitely see bottles of cookies that keeps you drooling. Each time he enters the kitchen to cook for dinner, he definitely will blast his speaker --- online MyFM live from Malaysia. And especially around this time, you will miss those CNY songs!

For this festive season this year, I couldn't resist the temptation too. My floormates baking day and night have indeed successfully influence me, into preparing my own CNY cookies. Just couldn't keep myself away from the kitchen.

I haven't found the consistency that I have been looking forward to tasting in the peanut cookies from my friends who gave me. Not that they weren't delicious. (I have to admit, that some of them tasted good.) Just that I want those that can melt the instant it is in the mouth. So, yesterday I baked my own peanut cookies based on this. And fortunately, I got it!!! YES!!! However, some are burnt *blush* But I am satisfied :)

~ Peanut Cookies ~

Cooling the Peanut Cookies

Up close of the Peanut Cookies in tupperware

Then from the neighbour I mentioned (the one who decorated his room absolutely like you were in Malaysia), I found my long-sought flourless cornflake cookies. I have been craving for it for so so long. And I have not managed to find it on web. Finally, I saw them on his rack. How badly I wanted the recipe, and here they are...TA-DA

~ My long-sought Flourless Cornflake Cookies ~

Storing them up :P

The tedious of all is none but the pineapple tarts. Not only is the pineapple filling time-consuming, even the process of making the dough for the tart, the cutting and the egg wash is eating up hours of mine. Patience, patience, patience... ... But the result is very satisfying. But definitely heaty as you will be staying in the kitchen with the heating oven for hours. The recipe for this tart is here.

Pineapple filling preparation

Ready-to-be-used pineapple filling

Unbaked tarts, even without egg-wash still

My favourite pineapple tarts

Up-close of these CNY pineapple tarts

So, finally, out of these 6 years celebrating CNY in foreign land, I have my CNY goodies. That makes me feel like 50% in hometown, hehehe.

~~~ HAPPY CHINESE NEW YEAR ~~~

* The Lost Treasure *

2010-02-08T21:46:00.006+03:00

"The greatest treasures are not gold, nor jewels, nor work of art. They cannot be held in your hands. They are held within your heart. For worldly things will fade away as seasons come and go. But the treasure of true friendship will never lose its glow... ..."

~ Tinker Bell And The Lost Treasure ~

What a meaningful ending! Although this movie is a little bit childish with those fairies, magical dust... Nevertheless, I've enjoyed it a lot. I love those tiny little creatures, those songs that keep the mind young and pure, the beautiful fairies that make your imagination run wild, far and wide...

And most important of all, it reflects ourselves. We are always in denial, refusing to admit that we need help, refusing to acknowledge that we are wrong and in the end we are the ones to make things worse. It is a story for the kids, but in fact, it is a story for young and old, to remind us that we are constantly surrounded by people who love ourselves, who trust us, who see us as who we are. Yet, we often fail to realize this.

Life is a short journey that glows with love and care. Are we not ready to take a step further to appreciate whatever we have in hand and whoever that are around us? Love and appreciate, be brave enough to make amends for any wrongs that we have done, for the opportunity doesn't often come twice, especially for the true friendship, true love and your family :)

~ * ~ I Love Sambal !!! ~ * ~

2010-01-16T22:37:00.009+03:00

Sambal is good! For those who have never heard of it, or don't know what sambal is, kindly click on this --- SAMBAL. It is one of those dishes that can be used to mix and match with quite a lot of other food. Well, not dessert I supposed :P

For Malaysians like me, who have been staying in Ukraine for at least 10 months a year, to miss it is definitely very ordinary. So some students here had smartly used the cheap sales of chilli during summer season well, because during this season the chilli is sold much much cheaper, as compared to the winter season.

As mentioned in some of the earlier post, during the winter season, chilli price may spring to as high as 100-200uah per kg. Whereas in summer, the price can be as low as 15uah per kg (for the time being, it's about RM6.50). If you were lucky, sometimes even 8-9uah per kg of fresh chilli and still in very good condition. So, a lot of us bought like 1-2 kg and prepare the chilli paste which is then kept in the freezer for winter use. Yeah, just like squirrels storing food! Hehehe

Do not belittle this frozen chilli paste! Although it may take up some of your refridgerator space, it is of many good use. It not only saves your money during winter, it also saves your precious time in preparing dishes with chilli paste. Just scrape a little bit of it and cook your favourite curry chicken, or perhaps asam ikan, or even anchovy sambal for your nasi lemak. Isn't it wonderful?

To prepare the paste is as easy as ABC. Well, of course, you can't expect to have the serai, belacan and stuffs which you can easily get in Malaysia. But, the basic ingredients you can get anywhere in the world would be sufficient enough for this preparation.

Ingredients :
Onion
Garlic
Chilli
Ginger (optional, I don't really use them)

Hmm, exact amount? Well, my mum always thought me to "agak-agak" (estimate yourself). And I really keep this in mind. :P So, you agak-agak yourself lah! But, if I am not mistaken, I think 1kg chilli with about 500g onion and maybe 2-3 bulbs of garlics.

Chilli --- cut them into sections, don't forget to remove the seeds. Remember also to wear gloves, maybe double-layered, otherwise you might regret. :D

Remove the skin of garlic and onion and cut them into smaller cubes (ginger too if you are using them). Then blend them together with a blender until they form paste.

Heat the pan with oil. Pour in the paste and stirfry the paste until it changes in colour. If you have belacan, stirfry them before the paste is poured in. Do constantly stir them, otherwise they may stick to the pan and burnt. Add sugar or salt if desired (I don't do this, as I always flavour them only when I am cooking individual dishes later on)

Then cool them completely and package them into smaller amounts in plastic bags/air-tight packets. Store them in the freezer.

Below are just some pictures of the sotong sambal I have prepared by using the home-made frozen sambal paste. And as I have mentioned in previous post, I love to eat it with bread, like sandwich; a spread of butter and some cucumbers.

Onde-Onde

2010-01-14T15:36:00.008+03:00

Again my very first attempt of kuih making. Well, onde-onde I remember that I once helped my mother when I was something like 7-8 years old. Ok, so not my first attempt but second. Whatever.

The end result of my attempt is not very satisfying, although it has passed the border. It's a little bit tough. And the Gula Melaka (palm sugar) didn't really melted well.

Gula Melaka (cut)

I don't have pandan paste here not even the essence (I doubt the Ukrainians ever heard of pandan). And I didn't use any green colouring, so basically it's a white version of onde-onde.

I used those packed shredded coconut. What to do? This isn't Malaysia and I don't have the shredder.For those interested in making onde-onde, the recipe is attached below. Original recipe can be found on the blog of Lily Wai Sek Hong.

From big to small

With this recipe, I managed to make about 50 biji of onde-onde. The size is a mixture of big and small. I think my skill is not that good yet. And I found my onde-onde is too thick too :(

*Ingredients:
270 g glutinous rice flour
55 g tapioca flour
Pinch of salt
200 ml water
1 tbsp oil
1/2 tsp pandan paste
A few drops green colouring (if desired)
1/2 grated coconut, mixed with a pinch of salt

The Formed Dough

Filling (combine): (I only used Gula Melaka)
100g gula Melaka or palm sugar
1 tbsp soft brown sugar

Method
1. Boil together the tapioca flour, oil and 200 ml water over low heat. Keep stirring till only 3/4 cooked. Allow mixture to turn transparent.

2. Pour the tapioca mixture immediately into the glutinous rice flour in a large bowl. Stir till well absorbed and gradually add in the pandan paste, salt and green food coloring.

3. Stir well and knead to form a firm smooth dough. If dough is too soft , add a little glutinous flour.

4. Divide dough into small pieces and form 1 inch size balls. Flatten each piece, put half a teaspoon of filling in the centre and roll into onde-onde balls.

5. Drop the onde-onde into boiling water. Reduce heat to medium. When the balls are cooked they will float. Continue to cook for another 2 mins to dissolve the sugar and make it syrupy.

6. Scoop up the onde-onde with a perforated ladle, dab ladle over dry cloth and then toss onde onde in grated coconut.

7. Repeat with the rest of the dough.*
*Quoted from the original recipe of Lily Wai Sek Hong's Onde-Onde.*

Some floated, some haven't

A plate of Onde-onde

P/S : For those in Ukraine, yes, you can't find Gula Melaka. I brought from Malaysia. But substituting it with brown sugar works just fine :)

Steam Pao

2010-01-13T19:08:00.011+03:00

On 11th January 2010, Monday (Yes, it is Monday. Still quarantined due to the spread of H1N1 in Crimea), 4pm-10.30pm, a project of Chinese Steam Vegetable Pao is accomplished --- SUCCESSFULLY! My very first attempt again *YES!!!*

Yummy yummy, finally found the best mixture of pau-making recipe. It is a success. I am pretty sure it's going to be one of my favourite, only except that it is of a tidious work. I used all most all my energy. And my muscles of the upper extremities ache so much the next day. But nevertheless it is worth it.

The Result

The filling I used was cabbage with carrot, as it is shown in the picture below. After preparing the filling, I began to do the dough that consumes the most time and energy.

Dough-making is a long process. Took hours although most of it is the time for the dough to rest. Meaning you can do whatever you want while waiting. From preparing the dough till the end of game, took about 6 hours. But the end results is a very satisfying one.

Second Rising of the dough with the filling inside.

The heater is of full-use especially in this cold winter season --- multiple function with multiple purpose, making full use out of it. Make sure this blog is not read by any CSMU administators, hehehehe.

Steaming of the bun with steamer

The end result of the fully-risen pao. Hmm, the black dot is not dirt, it's pepper --- black pepper :DAll ingredients are available in Ukraine, and of course Malaysia. The paper used under the Pao is just ordinary A4 papers.

First Homemade White Bread

2010-01-09T15:09:00.010+03:00

YIPPIE! Today is my first attempt of homemade white bread. Not as white, but still it's a loaf of white bread. I think it is a successful attempt.

So here I am sharing the recipe which I have learned from Edible Garden. Have a close look :P

Mine turned out to be darker in colour as compared to Edible Garden. But as long as it is a good loaf, I don't care :)

Ingedients :
2 cups all-purpose flour / maida
1/2 tbsp (1.5 tsp) yeast
1 tbsp sugar
1/2 cup warm water
1/2 tsp Salt
Olive oil or butter to grease

Methods :

1. Mix sugar, warm water and yeast together and leave aside for 10-12 minutes until the mixture froths.

2. Mix in the flour and salt and knead gently. Place in a greased bowl covered with cling wrap for an hour, until the dough doubles in size.

Flour and salt

After kneading with the frothy yeast mixture

3. Knead on a floured surface for 10 minutes and transfer to a greased loaf tin. Cover with cling wrap and let it rise for another 1 hour. It will again double in size.

Before double in size

4. Bake in a pre-heated oven at 200 C / 390 F for about 20 minutes until the crust turns golden brown.

After 20 minutes of baking

The bottom part

Soft and white

5. Slice and enjoy!
I love it, especially with the sambal! Yummy!!! Hope you enjoyed it as well. Have a pleasant day baking.

~ Unlightable Candle ~

2010-01-07T17:48:00.007+03:00

Sharing? What comes into mind with this simple word "sharing"? Do we need to be very rich to be able to share? Do we need to have everything in the world to be able to share? Must sharing be in a form of material? Or simply anything can be shared?

To me, a simple act of kindness is sharing. It need not to be from someone you know well, it is not a lengthy heart-touching speech, it is not about every diamond and gold that you pour on earth. It may be just a simple smile, a hand that helps in time of despair, an ear that listens, a wisdom/knowledge that is shared together...

I have just returned from the trip to Taize Poznan. There was this one night when everyone entering the hall was given a candle. Somehow I missed it. I was "candleless". I was too lazy to go to the entrance to collect my candle. So, I sat down quietly, praying. Not for the candle, of course.

As the prayer ceremony started, people started to light the candle and pass it on. I was sitting there looking at what people were doing. Basically the whole hall of thousands of youths were trying to light their candles. The guy on my left was looking at me candleless and was looking for some people with lit candles to light up his.

And after a minute or two, I noticed that the girl sitting at my right was trying to melt her candle. She was holding her candle horizontally, and her friend beside her held the other lighted-candle trying to burn the first candle. As it melted the first candle into two, the girl lit the first half and passed the short-halved lit candle to me, smiling, "You can have this."

I took the candle, somehow tears filled my eyes. At that specific moment, I was just touched by her little action. I forgot to mentioned that the second halved candle that she has in hand wasn't able to be lighted, maybe because of the wax that melted from the process of halving the candle. Yet she passed me the lighted half, instead of the waxed half. I passed her back the lighted one, which obviously she refused to accept. But still I exchanged with her. But it was time to blow our candles off. It is a memorable halved candle.

A simple act of sharing is not about every money one has, it's not about sharing the whole world that you have. A simple smile, a simple halved candle is a touching sharing story for me. The candle is broken during my journey back. But for me, it is a memorable unlightable candle that reminds me the true meaning of sharing ... ...

Stand Up 2 Cancer

2009-12-18T01:18:00.003+03:00

SU2C ---> Stand Up 2 Cancer

Show your support and make a difference in people's lives. It's not their choice, but we may change for them, if we start today.

It is up to you to click here (www.standup2cancer.org).

Love Won't Wait --- Gary Barlow

2009-12-11T01:00:00.005+03:00

Oooo! Finally, after years, almost 10years and more, I found one ofmy favourite all time song --- "Love Won't Wait" by Gary Barlow (former member of TakeThat).

All the while, I thought it was called "Open Road". Therefore have never managed to find the memories of the MTV. I only have a vague memory about a long road or path where Gary Barlow walks and sing at. I have been searching with "Open Road". So, no doubt it is fruitless! Not mentioning that he isn't as well-known as compared to many super-stars and his video clips uploaded are of course limited, especially "Open Road". He is more famous with his song "Forever Love", I think.

But when I was browsing, I came across this "Love Won't Wait". At last after about 12 years, I managed to stumbled upon my long found memories of this cute Gary's MTV, which fits exactly with what I have expected, the nice song and beautifully taken video. Hope you like it as I do.
*By the way, "Love Won't Wait" is one of the track from his album in 1997 --- "Open Road", hehehehe*

Lyrics is also enclosed :

When I first saw your face
Knew that I could not hesitate
You said, "Baby don't go too fast
If we do then it may not last"

Time went on and I waited for you
I didn't know what else I could do
(What else should I do)
I thought that we'd always be together
You said, "Hold on, it just gets better"

And I believed you
I kept holding on
You think that I can never leave you
You think I'm not that strong
You're wrong

Chorus:
Love won't wait (Love won't wait)
Forever and a day (Love won't wait)
Love must live in the here and now
Don't ask me how I know

So here I am with my heart on my sleeve
You said, "Baby put your trust in me"
But I have come to the end of the line
And you've wasted up all of my precious time

Wanted to be something special to you
Everybody's somebody's fool(Won't be a fool)
No, you've got me all wrong
(You've got me all wrong)
You don't know what you have
Till it's gone

And I believed you
I kept holding on
You think that I can never leave you
You think I'm not that strong
You're wrong

(Repeat Chorus)

Love takes time (Love takes time)
But you've been takin' too long(Take too long)
Time never waited for anyone
Don't wait too long
Or I'll be gone
Don't Wait too long
I'll be gone
I'll be gone

(Or there) There wasn't anything
That I wouldn't do
(And you) You led me on
You even said, "I love you"
(I love you, baby)
How can we go on
When it's tearin' us apart
(How can we love)
Are you going to break my heart?
'Cause I believed you

(Repeat Chorus)

Love takes time (Love takes time)
But you've been takin' too long(Take too long)
Time never waited for anyone
Don't wait too long
Or I'll be gone
Don't Wait too long
I'll be gone
I'll be gone

Love takes time
Don't let this love just pass by us
It's not too late, you must choose
Love is so hard to find
And so easy to lose

Boston Cheese Cake II

2009-12-06T14:52:00.010+03:00

YES! YES! YES! Successful FINALLY! This is exactly the texture that I am looking for.

And the secret here is due to the cheese! To get this texture, cream cheese bar is used instead of the normal cup cream cheese. I don't know whether these cream cheese bars are available other than Ukraine and Russia. But this is definitely a happy attempt!

I am looking for the cake texture that is depicted here, a little bit powdery yet cheesy, not those that I made last time where the whole layer is just inseparable

~~Dreams Come True~~