visit malaysia 2008

due to my current job uncertainties, i decided to put on hold my tw trip to save $$ for ribut taufan days. to satisfy my travelling urges, i've decided to menyahut the laungan "belilah barangan buatan malaysia". first trip would be with mami and cheche to pangkor and another to perhentian with siao chabo, carol.
i was impressed with myself as i managed to complete the planning of the trips including booking the flights, hotels, etc in 2 days. hopefully the kenyir lake resort would have another similar rm590/couple package in nov later this year. although it could be raining, but it would be a cool respite.

gong xi FAT chai

this year's celeb a little quiet... i didnt managed to arrange the gang's outing as i was very busy right up to the day i went on leave (2 days before cny) but managed to meet up some of them on 3rd day open house. dad was back for few days cny. he's even rounder than humpty-dumpty - go figure. went shopping with tina for her new shop. my first time @ cowboy. they sell everything from kitchen towels to pork clevers and machetes and even sheeshas! this year "luck" still quite ong. won a few good rounds :) .... paiseh, had to "eat" aunty and uncle $$.... bridget plan to ban me next year... spent v-day with tina, peter n family. it was peter's bday as well. enjoyed pho and yam spring rolls... game rolled rite after candle blowing and cake cutting.... they insisted me to lead.... i resisted... at first...but .... no one can make ppl so willing and happy "donating" $$ than me...

renaissance's mcca buffet dinner... sorely disappointed

anyone interested to open a good italian,japanese, etc restaurant in mcca? hawker and nyonya food aside, it is extremely difficult to find a joint for a autentic pasta fix and likes. cheche and i decided to go for a buffet @ rennaisance (the most stars hotel @ mcca) as she heard they have great themed buffet. after days at home, i'm pretty bored with chinese food and jumped at her suggestion to go makan there. mom didnt share my enthusiasm as i have put on tonnes. however, we won her over after i declared it would be my last buffet.... at least for the month la :) the only highlight is the fresh oysters. they were really fresh as they smell so great and taste so sweet. other dishes were quite a let down. on the grills, the roast lamb was as tough as vodka's rubber octopus toy! i'm not kidding. i didnt even try the chicken franks. they looked like those ayam dindings. and i was correct, as cheche took one and didnt finish it. the pasta station was too simple. i'm ok if they have only the cream and tomato sauce but the ingredients... were as simple as the breakfast ommelete's. desert spread was miserable too. maybe becoz there werent any cream brulee or bread puddings which were my favourites. and vanilla sauce was missing too ... too bad cos i noticed that there were some desserts that would have been yummy with vanilla sauce. however, although mom n cheche disagree, i did enjoy the mango pudding-like-souffle. yes, the mandarin oranges were sweet too... the soups were ok as the seafood cream chowder was rich and had many juicy sotong and prawns. the breads complimented it (ahha i tried a few of the breads...). but the minestrone was a little bland. perhaps it would have been better if it was little more sour. overall, for around rm70 and many stars hotel only buffet on sat nite, it was quite a letdown.

japanese lite cheesecake

few years back i tried to make a no-bake cheesecake following the instruction on the back of the philadelphia cream cheese package. well, i had to run out to tesco to get a new blender as my mom's old molinexx broke down halfway when i was creaming the cheese. not sure whether it was that or because i was using agar2 powder... the cake didnt set even though it was chilled in the fridge overnite.... this bad experience had "frightened" me off from attempting another cheesecake... until one fine day i made another no-bake cheesecake - latte cheesecake. it was a hit among my friends at work and sonia (although she did remark it was a little lite compared to the ny cheesecake ... of course lo... that's not fresh cheesecake mar...).
however, i felt a little was-was with the gelatin.... my family dont take beef.... so i asked the shop "bake with yen" what was the source of the gelatin... but the lady was a little offensive... answered me curtly "it's halal! it's halal!" ... well i'm not particular on halal as i'm not muslim mar, rite? so i asked again.... "gelatin derived from what? or what type of gelatin?" ... she raised her voice "halal la!"... so i gave up. no point asking again (i plan to ask again the next time i go when there's less customer....). so i packed the left over gelatin powder and kept it in a corner....until i really find out what's made of or other alternative.
with the chilled cheesecake out for the moment, my urge to bake another cheesecake has not subsided. so a searching i went and found many many cheesecake recipes. some so intimidating that i dont even dare to think of baking, some so easy i felt it's too good to be true. then i saw one - japanese lite cheesecake (aka cotton cheesecake) and it has a lot of feedbacks - happy and successful ones. hmm... so i braved myself ... saved the recipe and made a preparation in my little brain to try in for cny.
it actually has 2 parts... it sounds complicated but it's actually quite fun and easy... and the best is it is a foolproof. why i'm so sure? cos if i can baked it successfully... anyone also can!
i was halfway thru the baking process when my cousins arrived to pai nian. fortunately, i havent started the beating of the egg white ... so i left it for a while (quite a while....) and i had to continue before they left as i'm afraid the melted cheese would curdle (it didnt...). a-girl, my cousin laughed at me remarking that we can buy the same which doesnt cost much. well.. she is not really into baking and i guess she doesnt really understand the joy of baking and exhilarating feeling when someone compliment the cake.. :) ..
due to laziness, i decided not to use the mixer ... u know la... have to take out from box, clean ... use then clean n dry again... so marfun.... so i beat the egg white manually to soft-peak. thank god, man!! it's soft-peak only and not stiff... my hand nearly tercabut lo. but i really do enjoy the process especially seeing it turning from frothy to soft-peak... maklum la... first time making mar... ehehheh.
then came to the baking.... tension lo.. cos the oven in mcca ar... is the gas oven. some more the marks/temperature button terpadam. so dunno what temperature... just light it up and wait till very hot and put it in. luckily, there's a lite bulb that is bright and clear so i can monitor the progress. the baking takes only around 30 mins compared to 1.5 hrs as recommended. and YEEHA! it turned out great! this recipe is a keeper....

i'm now planning to make some other flavors based on this recipe e.g. matcha, cappuccino, etc...

140g/5 oz. fine granulated sugar
6 egg whites6 egg yolks
1/4 tsp. cream of tartar or white vinegar
50g/2 oz. butter
250g/9 oz. cream cheese
100 ml/3 fluid oz. fresh milk
1 tbsp. lemon juice
60g/2 oz. cake flour /superfine flour
20g/1 oz. cornflour (cornstarch)
1/4 tsp. salt
Instructions:
1. Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornflour, egg yolks, lemon juice and mix well.
2. Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form.
3. Add the egg white mixture to the cream mixture and mix well.
4.Pour into a 8-inch round cake pan (Lightly grease and line the bottom and sides of the pan with greaseproof baking paper or parchment paper).
5. Bake cheesecake in a water bath for 1 hours 10 minutes or until set and golden brown at 160 degrees C (325 degrees F).