One of the things I like about staying in Sabah is the large garden that we have here. It’s big enough that we have around 3 rambutan trees and 2 lemon trees…

rambutan tree in the garden

rambutan tree in the garden

This tree is right in front of the house. It’s fruiting now and will soon be ripe and ready to pluck. Just in time for my mom to bring it back to KL for my dad and sis to makan!


July 20, 2014

So it’s been a while since I update this page.

Lots of things have happened since then:

1. I finished my Masters!
2. I got a temp job
3. I resigned from temp job and got another temp job
4. Resigned for temp job #2
5. Started perm job
6. Moved to Sabah for the perm job
7. Went back to KL for 1 month for training
8. Am back in Sabah now

So there you have it! My life this past year…

Mille Crepe!

I love cooking and I love baking… Hahaha… as evidenced by my gebu-ness… So today, I decided to try making Mille Crepe. This is my second time attempting this recipe so I made a slight modification. My sis blogged about my first attempt here . I’m kinda proud that it turned out good the first time *pats myself on the back*.

So now, in my second attempt, instead of making plain vanilla custard Mille Crepe, I decided to combine it with the king of fruits, aka Durian.

I got the recipe from here but because I wanted to save time, I didn’t refridgerate the batter before cooking. I found the batter a bit thick so I added slightly more milk after I mixed all the incredients together – the texture has to be thick but not too thick, if not it will be difficult for the batter to spread evenly over the pan which causes the crepe to be thick. I believe that cooking is an experimental process so try it out and see what works best…

Here’s the recipe (which I amended slightly to suit my taste), it makes about 18 to 20 pieces of crepe. It’s make a 2.5++ inch thick cake.

Crepe Batter
6 tablespoons of butter
3 cups of milk (each of my cup is approx 250ml)
4 tablespoons of fine granulated sugar (ori recipe stated 7 instead of 4)
A pinch of salt
7 mid size eggs (ori recipe stated 6 eggs)
1 1/2 cups all-purpose flour (each cup is approx 250gm)
1 teaspoon of vanilla extract (not required in ori recipe but it smells really good with it)

1. Bring the milk to boil then add in the butter. Mix until the butter is melted, set aside to cool slightly.
2. Mix the rest of the ingredients (except vanilla) together using a mixer.
3. Once well mixed, pour in the warm milk + butter concoction. Best way to do this is to pour in milk while mixer is on low.
4. When everything is mixed well, add in the vanilla and mix again.
5. Keep the batter into the fridge until cool (the first time I made this, I put in into the fridge for about 2 hours).

If you decide to skip step 5 (which I did today), it’s actually okay. I didn’t find much difference in the texture from when I refridgerated the batter and when I didn’t. Make sure your pan in heated up before you pour in your batter. Put enough batter into the pan to cover the bottom of the pan. Tilt the pan gently all around to spread the batter evenly.

You need to decide for yourself through trial and error on how much batter you need for your pan size. Unless you make crepes all the time or are a super genius when it comes to cooking, be prepared to waste the 1 or 2 crepes before they start turning out right. When the edges of your crepe starts to brown, it should be ready for you to remove from the pan. I strongly recommend a nonstick pan :).

Put the crepe on a baking sheet to cool. Only when it has cooled down, you can stack it up. Before it’s cooled down, it will stick to each other.

“Mille” actually means a thousand but obviously you don’t have to make a thousand layers la… Continue making the crepes until you have enough to make a cake. I prefer having about 20 pieces as it will give you a good height cake.

Once all the crepe is ready, set them aside and prepare your filling. Here’s what you need for the filling.

Crepe Filling
2 rice bowl full of durian flesh (about 24 pieces / biji) – the durians I used where didn’t have much flesh la.
1 tablespoon of drinking water
2 cups of heavy cream (for whipping)
1 tablespoon of fine granulated sugar

1. Blend the durian with the water.
2. Whip the cream with the sugar until thick

Start piecing the cake together. I decided to put alternate layers of cream and durian paste.

The final piece of crepe is place on top and voila! The Durian Mille Crepe is done…

All that’s left is to refridgerate for a couple of hours cos the cake is best when served chilled.


September 3, 2011

went to Spain for 16 days for WYD and Way of St James walk and am now back in Malaysia. Time really passed so fast! It felt like it was just a while ago when I was rushing to shop for travel essentials and packing. Now, the trip is over and it’s almost then end my my holidays. Semester 3 starts next week and it’s my final, yes, FINAL semester for 1st year. Next year, I’ll be a senior ClinPsych student mentoring new students… But that’s another story.

Back to my updates. Madrid was HOT! If you think that Malaysia is hot, think again. It was torture to be under the sun and I drank so much water. One day, I can finish 2 liters easily. When we were at Cuentro Ventros from the WYD overnight vigil and Pope’s mass, it was practically a desert. It was scorching hot during the day. There were rocks, sand, and dirt everywhere. Every breath was filled with sand / dust. Our clothes were dusty the moment we arrived and I think I may have eaten sand also… I think I now understand why the people in Arab (i.e. Desert areas) cover themselves from head to toe. At night, it rained and suddenly it was freezing cold. Not a good day and night…

Overall, I wasn’t impressed with the organizers in Madrid. WYD and also my group. There were things that could have been done better… Much much better. I can’t make myself list them down now. In anycase, it’s over and I do look back at the memories and experiences fondly. (edit, 20 July 2014: Okay, maybe I was a bit harsh with my judgement then, I have to credit the group with the effort that they put in.)

Compostela (i.e. Way of St James) was a much better experience for me. At first, after the WYD experience, I wasn’t too keen on the 2nd part of my trip. But after the 1st day of the walk, I started to enjoy myself more and more.

Completing the 100km walk was a challenge but the feeling of achievement was wonderful. It’s a rush of exhilaration and joy.

The first day was a 19km journey from Lugo to San Roman. It was tiring and we were all in pain at the end of the day. The tiredness came not only from the walk but also from the lack of sleep. Firstly because on Sat night, we were at Cuentro Ventros and it was difficult to sleep among the rocky and hard ground, lack of space and sudden chill. Next, on Sun night, we camped out in Barajas Airport. It’s the first time I’ve ever done that. All these lead to us being severely tired and I would say unprepared for the 1st day’s walk.

The 2nd day, we were all better rested and more prepared for the walk. But this day was a killer because we walked 31km. At the end of the day, my body ached to badly from head to toe. I could barely stand and move the moment I stopped walking. I never knew I could push myself so hard. I was ready to give up after 25km, thereabout. I nearly cried when I found out there were more to go. I’m not overly religious. But somehow, I found myself praying throughout the journey and I found the strength to complete that day. I had blisters on my toes, my ankles hurt, my knees hurt and my back hurt but I made it.

After a gruelling day 2, the 3rd day was pretty easy cos it was just 15km. The aches and pains were still there but it was tolerable. Day 4 was a little tougher but not too bad. We walked 18km that day. My aches and pains were still there and recovery was slower than before but all in all, we made good time and the walk was good.

Day 5 started was good too. It was the final day and we had 20km to go before we reached our final destination. Again, the aches and pains were there but we reached by about 5pm to Compostela. Got our Certificate, attended mass at the Cathedral and took some good photos.

Being able to see the Cathedral was great. I love the grandness and majestic-ness of it and if I close my eyes, I can imagine the place in it’s time of glory back in the past. The walk was a wonderful experience and worth every ache and pain. I don’t know if I will ever do it again but who knows?

I’ll upload some photos soon…


October 13, 2010

My Kindle arrived to Perth and is in Andrew’s care for the moment :)

So excited and really can’t wait till December so I can start using it… In the meantime, Andrew has email me photos!

And here’s another one. Note my name at the top. Hehehhee…

Rocky Road Brownies

Baking project #3 which I couldn’t resist starting immediately that I spent the whole Wednesday night baking…

I made Rocky Road Brownies following a recipe I got off the ‘net. It wasn’t the exact recipe that I wanted but I couldn’t find the recipe I used a couple of years back from

This is a whole bar of chocolate, melted and drizzled on top of the walnuts and marshmallows…

Anyway, it didn’t turn out too bad but it was not very moist. I realise that I can’t follow recipe’s that don’t give measurement in grams, etc. This recipe used cups… I don’t know how to estimate cups of butter… Also, since I cut down the sugar by more than half, it didn’t have a crisp sugary flake on the top…

I found the Rocky Road Brownies recipe printout earlier this morning… hehehhee… May just try this out one day soon…

And to end this post, here’s my darling looking so cute :)

Food for the Gods

This is my second baking project, Food for the Gods or rather [a Greek fruit bar (cake)]. It’s yummy, rich with spices, dates and nuts.

During one of my counselling classes, of the my course mate brought this really wonder cake to share with all of us. She was really kind to share her recipe to all of us. I loved it so much that I decided to try baking it even though I usually don’t like dates at all (and this recipe calls for a lot and a lot of dates). It does have walnuts though and I like walnuts.

It turned out a bit more brown than I wanted it to be… I’m still trying to figure out how high a temperature should I be setting since my oven’s temp control is a bit wonky…

But the overall outcome was pretty good though there was a bit too much dates in the cake…

I tried it out again last night, with lesser dates and this time it turned out much better. And it looks less brown cos I used brown sugar rather than gula Melaka.

Also because there are lesser dates, the cake is fluffier and lighter.