Tadika Pujut Miri Graduation Day 2012

Assalamualaikum w.b.t! Wow! It's been such a looooooooong time since my last post. Super busy, super tired, super lazy of typing. Hooked with the newest Lee Min Ho's Faith : The Great Doctor K-drama (only 2 episodes left). Anyway, yesterday was my 9th wedding anniversary. Will blog about it these few days. I just want to share the videos that I took during my 2nd and 3rd child's graduation day where they performed with their class on 2 Chinese songs (they studied in a Chinese kindy); Xing Fu De Lian and Wo Bu Shang Ni De Dang. These 2 songs are very cheerful and such a happy song that you couldn't help but to join in dancing. Hehehe.. Enjoy!

Danish Bisyari's performance : Xing Fu De Lian

Darwisyah Bahirah's performance: Wo Bu Shang Ni De Dang

NEW BLOGGER INTERFACE SUCKS BIG TIME!

Waaa... after such a long time of not having posting anything in my blog, I was shock to see the new interface of www.blogger.com and I hate it so much! It's not user friendly and pointless. What's the purpose of changing the interface? Come on, Google people! You can do better than this. It sucks just like Facebook's Timeline. I really hate it. It makes posting harder and takes longer time to do anything.

HALAL GOLDEN CHURN

I laughed when I read this news because I've wrote 2 posts about BRUNEI HALAL GOLDEN CHURN before and for the record, I continued using Golden Churn butters that I bought for my baking, which are way much much cheaper than here from Malaysia. Besides, Brunei's Halal certification are known as one of the best among other countries in the world and I don't have any doubt about it. In Malaysia, yes. There are so many doubtful things because Malaysian are easily blinded by money, rank and power. My conclusion is that Malaysian authority and public needs to be educated more on this kind of matters. Not just making assumption and baseless accusation, without taking other people's / countries opinion and saying.

SOURCE: http://thestar.com.my/news/story.asp?file=/2012/5/3/sarawak/11220552&sec=sarawak

Golden Churn butter from New Zealand confirmed halal

KUALA LUMPUR: Golden Churn canned butter, previously declared by state religious authorities as non-halal, has been confirmed to be halal.

The company expressed gratitude to the Department of Islamic Development Malaysia — Jakim, Johor Religious Department and Sara-wak Islamic Religious Department for the successful verification inspection to the Ballantyne Foods Pty Ltd New Zealand factory.

Back on track: Workers of a kek lapis Sarawak company arranging their product in this file pic. The iconic Sarawakian cake took a hit when Golden Churn butter was declared non-halal but through various efforts including that of the government, the product is making its comeback.

“The inspection confirmed that the Golden Churn canned butter complies with Malaysian halal standard as per halal certificate issued by NZ Islamic Processed Food Management, an ap-proved halal body by Jakim,” Ballantyne Foods Pty Ltd said in a press statement yesterday.

The statement said the company had a proud heritage of providing quality butter to Malaysian consumers spanning over 100 years, saying quality was always a priority from the start to the end of all processes.

“The Ballantyne Company has always — and will always — highly respect our social responsibility to our Muslim consumers worldwide. As such the halal certification for our Golden Churn canned butter is a non-negotiable priority.”

With the successful verification process, Golden Churn canned butter is now available in the halal sections of all Malaysian food retail outlets. The verification process was carried out after state religious authorities declared the butter as non-halal after it was discovered to have purportedly contained pig DNA.

Simple Diva Colorful Steam Cup Cake (Apam Polka Dot)

Assalamualaikum to all of my readers and a very good morning. I made this steam cupcake yesterday and this is my very first time using this instant steam cupcake flour that I bought from KS Tan. I went to the branch at Piasau Business Park. I also bought small cupcakes paper that costs RM20 for about 60 pieces. The result was marvelous though my steam cupcake doesn't look nice because I was super rushing because of baby Desheya's crying. It's quite time consuming having to do all the color thingy but definitely worth it seeing the children eating the cakes happily. The original recipe calls for the instant flour, 3 large AA eggs and 400 ml water but I change it to instant flour, 3 large AA eggs, 200ml water and 200 ml milk. It's so fluffy and satisfying. So, enjoy this new discovery of mine and bake it like no one's watching. Enjoy!

Simple Diva Colorful Steam Cup Cake (Apam Polka Dot)

Ingredients:

1 packet of Bakel's Steam Cupcake Mix

3 large AA eggs (200 ml eggs, if you're using small eggs of other grades, use the weighing scale to get the exact 200ml weight)

200 ml water

200 ml milk (if you don't have milk in stock just use 400 ml water)

Coloring (Use star brand to get nice colors)

1. Beat eggs using high speed for about 2 minutes.

2. Add in water and milk and beat again for about a minute.

3. Add in the cupcake mix and mix well.

4. Divide the batter to colors of your choice and pour the batter 2/3 inside the cupcakes paper using your creativity.

5. Steam for about 5 minutes depending on your heat and size of cupcake.

6. Enjoy with a cup of coffee or tea or even milk!

Paratha Roll with Dhall and Cheese

Hot paratha on the pan

I got this idea from Hot and Roll at Bintang Mega Mall, Miri. My kids love to eat the parathas and crispy crepes but for me, I LOVE the parathas. I asked the staff where do they they get the parathas from and they told me that their parathas are specially ordered from KL. One of the staff told me to look for the parathas at any supermarket but I have to choose wisely in order to get the exact parathas like them (fluffy and not too chewy). I've tried Kawan's parathas before but the taste does not resemble the Hot and Roll parathas. So, I went to Boulevard hypermarket last Sunday and bought Lazat's parathas because it's on promotion price! One packet which consists of 5 parathas plus free dhall is only RM4.59! I bought 2 packet only because I'm not sure whether it's delicious or not. So, today I cooked the paratha which only takes about 2 minutes and gave the kids as their provision to school and made myself one hot Diva paratha roll with dhall and cheese. And to my delight, it tasted AMAZING! Hehehehe... NICE and YUMMY! And what makes it so superb is that you can do this within 5 minutes! It's nice to be eaten while it's hot and of course with a cup of black coffee (I'm drinking AA coffee that I bought from Boulevard hypermarket which is freshly ground on demand and it taste so nice and so aromatic).

Diva Paratha Roll with Dhall and Cheese.


1 packet of Lazat's Paratha with dhall

Cheese of you choice (I'm using Kraft's Shredded Parmesan, Romano and Asiago Cheese)

1. Cook the paratha as per instruction on the packet. As for me, I grilled in on a non stick pan (I bought for only RM15 at Ikea), each side for about 15-20 seconds, depending on your stove's heat.
2. Pour the dhall as much as your want, for me I pour 3 tablespoons, on the paratha sheet.
3. Sprinkle the cheese as generously as you want.
4. Fold two times into a triangle.
5. Ready to be eaten hot with a cup of coffee. YUMMY!!!

Cencaluk Diva

OMG! I can't believe that I actually make Cencaluk! Successfully! Hahahahha.. My hubby bought 3 kg of bubok for RM10. I was so worried seeing these beautiful bubok because I don't know what to do with it! I make some fritters and I was thinking hard of what to do then I had this idea of making cencaluk. I never make cencaluk, so I tried to google for the recipe. The recipes was very weird because it calls for the using of rice / porridge's water. So, I called my sister in law, Halisa and asked her to ask her mother on how to do it. Her mother told me to mix bubok and cooking salt with a little bit of sugar. That's all. She told me that if I am not hygienic enough or not adding enough salt, the bubuk will turn bad and full with maggot. I was so afraid for my precious bubok and after 2 days of waiting, the outcome was successful. Hooray! Alhamdulilllah! Cencaluk is nice to be eaten with raw vegetables such as long beans or any ulam-ulaman.
So, here's the way to make cencaluk diva style!

Cencaluk Diva

2 kg of bubok
Half a packet of cooking salt (just a small packet, I used half a pack of Himalaya Rock Salt that costs about RM3.20 per packet)
4 tbsps sugar


1. Mix everything well with a ladle.
2. Keep the cencaluk in a bottle and line the cover with a piece of paper before covering it.
3. Keep it in room temperature for 2 days and if it started to produce some water and no sign of maggots, then your cencaluk is ready to be eaten! Then, you can keep it in the fridge.

How to eat cencaluk?
1. Mix 4 tbsp of cencaluk with 6 limes (dice the lime and squeeze the juice), 1 tsp of sugar, and any amount of chillies that you want.

2. Eat it with raw cucumber, long beans or any vegetables that you want or simply eat it with hot rice. Oh so yummy!!! :)

Kek Belang Harimau Diva (2nd version)

This is my second version of Kek Belang Harimau. The first version that I post uses Nestum and this is the original version of the cake. Enjoy!

Kek Belang Harimau Diva

450gm butter
1 cup sugar
6 tbsp condensed milk
10 eggs
2 cups flour


Brown layer: 1 cup Milo
                     Chocolate coloring


Orang layer: 1 cup Horlicks
                    Orange coloring


1. Beat butter, sugar and condensed milk till creamy and fluffy.
2. Add in eggs, one at a time and continue to beat til well mixed.
3. Add in flour and mix well.
4. Divide the batter to two bowls, one bowl mix with Milo and chocolate color and the other bowl mix with Horlicks and orange color.
5. Bake the first layer using upper and lower heat at 160 degrees celcius and the next layer til finish, use upper heat. When the layers are all finished, bake for another 30 minutes using upper and lower heat while covering the cake with aluminium foil.
6. Cool the cake first before cutting it and always remember to preheat the oven!