unconditional love; Belgium Waffles

topped with honey, toasted almond and dries cranberries.

perfectly done with a crispy shell and soft and chewy inside!

the mouth-watering decadent belgium waffles!

topped with honey, dried cranberries and fresh blueberries. a perfect yet healthy combination for myself :)

look at the drizzle of honey (they are finger-licking good)

topped hot chocolate sauce, chocolate chips, toasted almond and dried cranberries (for all chocolate lovers!)

This recipe is definitely a keeper for me! I have tried making once using a recipe from Allrecipe but it doesn't have the texture I wanted. This Belgium Waffle is just perfect, absolutely perfect for waffles fan like me! And.. I forgot to mention that right here in Malaysia, I have only seen one household brand of waffle machine which is Trio. Do look out for it if you adore waffles a lottt (the price is less than 100 ringgit)

Easy Belgium Waffles (from makingitblisful )

1 3/4 cup plain flour  (1 1/2 cup)
1/4 cup corn starch
2 tablespoon sugar
1 tablespoon baking powder
1/4 teaspoon salt
2 eggs
1 3/4 cup milk (1 1/4 cup)
1/2 cup cooking oil (I used sunflower oil)
1 1/2 teaspoon vanilla a pinch of nutmeg (optional) (1 tsp of vanilla extract, I omitted ground nutmeg)
1/2 teaspoon cinnamon (optional) butter , for greasing waffle iron before making each waffle (I omitted cinnamon powder)

1. Preheat waffle iron.
2. In a large mixing bowl, whisk all the ingredients together until smooth.
3. Grease waffle iron generously with butter.
4. Pour batter onto the hot waffle iron and cook according to equipment instructions. 
5.  Serve immediately with favorite ice cream flavor. (serve with any toppings of your choice!)

 *words in red are my own adaptation to the recipe

This post is linked to the event Little Thumbs Up (June 2014 Event: Butter) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Jozelyn Ng (Spice Up My Kitchen)

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'The first to apologize is the bravest. The first to forgive is the strongest. The first to move forward is the happiest."
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I'm messy; adapted version of Roti John

Roti John! Yep, my all time favourite! I have been craving for it as I can only manage to get the best Roti John from bazaar during the fasting period. So, here's my adapted version of Roti John. Basically, Roti John is an omlette sandwich using a baguette-type loaf and usually minced meat is used as filling but here I have made my very own adapted version of Roti John which is easy, healthier and scrumptiously-good!

Adapted Version of Roti John
(served 4 )

• 4 baguette-type loaf/ hotdog buns
• 4  eggs
• one can of tuna
• 2 medium-sized shallots
• lettuce
• tomato
• Kewpie chessy mayo
• butter
• salt
• black pepper
• teriyaki sauce (optional)
• dried basil

1.  Cut the loaves horizontally and spread some butter. Set aside.
2. Slice the shallots and saute them till aromatic and slightly browned.
3. Pour the olive oil/water in the tuna can away. (you may keep the olive oil) Cook the tuna with the onion for around 3-5 minutes to dry some of the water content.
4. Add a pinch of salt, black pepper, dried basil and one teaspoon of teriyaki sauce.
5. Beat the eggs well.with the onion and tun.
6. Heat a non-stick pan with some olive oil over low fire. 
7. Pour the egg mixture into the pan, preferably 1/2 cm thick.
8. Open up the loaves horizontally and face the side spread with butter downwards so that it immerse in the egg mixture. Put as many loaves as you can, depending on the size of your pan.
9. When the bottom of the egg has turned golden-brown and the egg mixture has set onto the loaves, flip the loaves over. Grill the loaves on every side, you may heat longer with more butter for some crisp on the bread. (I have omitted this)
10. Remove the loaves from the pan and served with a generous amount of lettuce and sliced tomato
11. Drizzle desired amount of the cheesy mayo or even tomato sauce. (create your very Roti John with any toppings you like!)

This post is linked to the event Little Thumbs Up (June 2014 Event: Butter) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Jozelyn Ng (Spice Up My Kitchen)

Martha Stewart One Bowl Chocolate Cake with Simple Chocolate Ganache

I am finally done with mid terms last week and finally, here comes two and a half weeks of holiday. I will say that in the past week, I was overwhelmed with much emotion. Never ever in my life I have done so badly in exam, and I knew it was not the best that I could have done Furthermore, the results were not up to my expectation. It is undoubtedly true that every single one of us is struggling with time to prepare ourselves for mid terms while most teachers felt the pressure too to finish the syllabus with us. And there's this saying among teachers and students that most of us will do badly for mid terms. As for me, I feel that there isn't any excuse for me to not do well in any exams. I have tried my best but I knew I could have done better :( I regretted for not putting my best foot forward. My heart wrenched at the moment I got back my papers. Knowing that I have scored so much lower in most of the papers was really hard for me to accept.

I decided to bake an easy-peasy one bowl chocolate cake with chocolate ganache to share my love and passion to my bunch of mates. I am blessed to have met such amazing classmates. I appreciate all the helping hands from every single one of you. From the starting of our relationship till now, the ups and downs. you guys have never left me to face the problems alone. In fact, all of you stood by my side, helping me to seek for the best solutions to the problems, giving me the best piece of advice and forgiving me for the mistakes I have done or when I unintentionally neglected our friendship. I really hope that I will be forgiven.

Martha Stewart One Bowl Chocolate Cake
(http://www.marthastewart.com/340315/one-bowl-chocolate-cake)
Unsalted butter, softened, for pans

3/4 cup unsweetened Dutch cocoa powder, plus more for pans

1 1/2 cups all-purpose flour

1 1/2 cups sugar

1 1/2 teaspoons baking soda

3/4 teaspoon baking powder

3/4 teaspoon salt

2 large eggs

3/4 cup low-fat buttermilk

3/4 cup warm water

3 tablespoons safflower oil

1 teaspoon pure vanilla extract

1. Preheat oven to 350 degrees. Butter two 8-inch round cake pans (2 inches deep); dust with cocoa. Sift cocoa, flour, sugar, baking soda, baking powder, and salt into the bowl of a mixer. Beat on low speed until just combined. Raise speed to medium, and add eggs, buttermilk, water, oil, and vanilla. Beat until smooth, about 3 minutes.
                                                                                             
2. Divide batter between pans. Bake until set and a toothpick inserted into the centers comes out clean, about 35 minutes. Let cool for 15 minutes. Turn out from pans. Transfer, faceup, to wire racks. Let cool completely.
                                             

p/s: I tried making my own buttermilk by mixing one cup of milk with two tbsp of lemon juice but I have found that mine does not curdle much. The milk didn't thicken much and my batter went wrong. I had to add more flour into the batter, resulting in a chewy texture in the cupcakes. I twisted the recipe to make cupcakes! Cupcakes look much more adorable with all the pretty linings :)

Simple Chocolate Ganache

Melt chocolate in the whipping cream using over low heat. Add sugar for desired sweetness.

2013

2013 is coming to an end when the clock strikes at 12 tonight. There goes a wonderful year filled with laughter, happiness and much more.

Though it's new year's eve, everyone is busy celebrating the last day of the year, I'm still busy spring cleaning my house - done with my room, now cleaning my study room. Sigh... Oh well, I manage to spare my time blogging here as I decide to dedicate this post to my bunch of mates who have made this year such an unforgettable one for me. Without them, I totally have no idea how my high school life will be.

Let's take a ride back to all the events of the year in 2013.

St John Divisional Camp
Being elected as a camp committee as a Quartermaster was a total surprise to me. Despite of all the happenings before and after camp, I will proudly say that this year's division camp has truly given me such a good lifetime experience! Never in my life I will be given the chance to sit on a short stool and cook using the traditional type of stove, the super huge wok to cater for more than fifty campers. Waking up in dawn 4 am after four hours of sleep was much more challenged. I was so exhausted but still managed to go to school on the day after camp ended!

St John Sports Day Marching 
So reluctant to join the marching team, the idea of pulling out from the team played constantly in my mind. Gratefully,  I had made the right choice to stay as a family in team. Getting tanned, sun-burnt, marching under the hot sun, feeling sick, sacrificing my time for studies were all I have given in. Though my parents weren't supportive it, I managed to hold on to my own perspective that if I has chosen to do something, I will give my all and glad to say our hard work for months has finally paid off with a medal!

Leo Forum

Not long after our sports day marching, we headed to Port Dickson for Leo Forum. Whenever I take a glimpse at all the pictures we took, we all looked equally tanned ( bad timing indeed ) nevertheless we still had a whale of time staying up at  night, gossiping, sleeping together ( getting squeezed in one room ) and of course locking 'someone' outside the room for coming back late at night! 

Leo Dinner

 Again being part of the committee, it opened up my eyes to all the thorough plannings that holding a dinner for 300 people wasn't as easy as expected. I took up the challenge to be part of the sponsoring team and indeed I learnt so much from it. Not to forget all the guidance from the one and only Leo Advisor of our Leo Club, Lion Chu!

State Cadet Camp 

 *All pictures credit to KSS Facebook page*

KSTU FAMILY ! I'm standing in the second last row, first one from the right!

Applause for myself for forcing myself for the five-day-four-night camp in Broga because is DA BOMB! Note the words I have used and you will know how much fun I had throughout the camp! I will rate it as my best camp experience throughout these years :) This year round, the activities, the campsite and our juniors made the camp such a wonderful one! Though I could not make up my mind yet, I do hope that next year SCC hosted my our area, KSTU will be equally fun! 

To my friends for life: Ziyin, Zhiying, Xinyuan and Eunice,

Thanks for carving so much memories in my heart! Without any single one of you, I won't be living my high school life to the fullest. It will never be complete if I'm missing out anyone of you. We are destined to be friends when we were placed in the same class in form one. No matter what had happened in the past years or even when Xinyuan moved back to Penang, our friend-ship was still sailing safely in the sea through all the waves and tides!  I am beyond grateful to have met all of you, again thanks for everything, I will cherish this friendship and the memories forever and ever.

To my sister for life, love you to the moon and the back! I feel so blessed to have such an amazing friend like you. You understand me, always be my best listener, my best soul mate, my best laughter pill, my gossip mate and of course my bestie for life!

Christmas Eve

Being too busy with my holiday plans, I have been away for quite some time and I can't spare much time to indulge in cooking or baking. That's something sad. Once I get the momentum of doing it, I will be so hooked up in it to the extend that I feel I'm addicted to it. I guess I have somehow lost the momentum now. This may last till the end of next year when I have finished SPM. It's just a few days more to Christmas but it's quite pathetic that I could never celebrate this festive of joy as much as how the Westerns do. In Malaysia,  I do feel that chrismasty feeling in the malls. All I wished for is the icy weather with the fluffy snow, decorations and ornaments of the traditional characters of christmas such as Santa and reindeers, and of course a feast with lots of incredibly good food! That's how much I love a Christmas. 

Okay, back to what I will be sharing today - State Cadet Camp 2013! As a St Johner, I had the burning spirit to serve the mankinds of all and to be promoted to higher ranks! That's once my dream. My confession here is that nothing is as easy as how I wished, many things had happened, some people whom don't deserve to be there as a leader manage to be elected, some experiences had made me stay stronger. Things didn't turn well as how I wished, wanting to acheive the prized Grand Prior from the international HQ, I braved myself again to sign up for the state cadet camp this year.

I was beyond grateful that I did not pull out from camp on the very last minute (which I wanted to). This year's camp was loaded with so much fun and unforgettable experiences. It was my best experience in camps in my years as a St John. First of all, the campsite, the scenery, the atmosphere, the facilities  were so good that we felt that we were on a vacation than in camp. It was rather a challenge by the unpredictable weather which was gloomy most of the time. During the evenings, rain started to fall and wind blew horrendously that most of our tents were flooded on the third day. The campsite was in a chaotic site as some of the luggages were soaked, tents collapsed etc etc (imagine that scene) We were not given a second choice to spend our night elsewhere like what we used to do for the pasttwo years so we cleaned up the mess together with the help of the committees and all the accompanying officers. This was my first experience having my tent flooded which I considered really lucky, simply because my clothings weren't wet at all! 

On the forth day, we have witnessed our Harry Potter flying tents! We fell in according to our areas for short briefing before campfire night. In the midst of it, one of our division's tent flew in the air while our tent decided to switchi it 'spot' to somewhere further. We requested to save our tents and 'rendered help' for our tents which we were supposed to sleep in on that night. Like angels sent from the sky, we grabbed hold of the flying tent and secured it well at the four sides so it won't be spreading its wings in the air again. 

To wrap up my experience in this year's camp, I honestly think that it's the best of all! It had even set such a high benchmark for the other areas to host the camps in the years to come. I'm looking foward to next year's camp which may be my last year attending state cadet camp (hopefully) though I stillcan't make up my mind whether I should chase my dream to acheive the Grand Prior.

For now, I shall put this aside because IT'S CHRISTMAS EVE! Second year in a row, I'm celebrating Christmas in Johor which I always love to! We wil be heading to our usual Japanese restaurant for tonight's Christmas eve dinner and probably for a countdown too. 

To all readers, hereby I will like to wish all of you a blissful Christmas Eve and Happy New Year! May this festive season light up your heart and home with joy!

Revealing the veils of Johor (Two)

Sungai Rengit, Pengerang

Few shops away from Sin Kong Restaurant, I spotted the shop selling homemade local delicacies which is well-recommended. Unlike another shop which is well-furbished, this humble little shop still remains the traditional look of the shop and the pastries as well. As a brief recommendation, there's Durian Biscuit 榴莲饼 (not exactly a biscuit, but directly traslated from Mandarin wordings), self-claimed Seremban Siew Pau 芙蓉烧包, Heong Peng / Fragrant Pastries 香饼, Tambun Biscuit 淡汶饼 etc.

I personally love the Heong Peng! The crust is well done with real thin flakes, while the layer of flakes is not to thick but totally perfect to go with the sticky malt! I always have a sweet teeth for Heong Peng, that's why I fell in love in it on the first bite. I used to eat Yee Hup Heong Peng from my parents' hometown, Ipoh whenever we travel back there. The thing I dislike about Yee Hup or any other brand's is that the crust is way too thick and not as flaky. I always have to peel the excess crust away.

For the Heong Peng, it's RM 10 per packet. Though it's slightly more expensive, but I will say it worth the money for such a good Heong Peng. And also the Heong Peng are directly fresh from the oven when we bought it!

Those in the packets are Heong Peng.

Durian Biscuits

Later on, we set out to explore around the town. 

The landmark of Sg Rengit : An enormous lobster!

Look what we found! It's a replication of the Lego mural as a sticker, but the policeman sticker was missing :(

This was the original mural! Sadly it was removed as the local authority claimed that the graffiti on the street wall was not acceptable while some of the leaders said that the mural would portray a bad image of Johor where the crime rate was always on a deplorable state. To read more about this, feel free to surf this web.

Picture credits to The Malay Mail Online

My dad decided to drove further up from Sg Rengit and went to an actual fishing village where the fishermen were drying their nets. According to the fishermen there, that place was called Da Wan 大湾. We were lucky enough to meet a fisherman who was ready to set out to sea. He welcomed us to purchase seafood from him on certain dates based on the lunar calendar when they will have a good catch and fill their boats with all the fresh seafood.

 -- The End for Sg Rengit Day Trip --

Stay tune for more about food review around Johor Bahru!

Revealing the veils of Johor (One)

Sungai Rengit, Pengerang
Pengerang is a coastal town in southeastesrn Johor, Malaysia where Sungai Rengit has its fame among Johorians and Singaporians for seafood. Sg Rengit is an essential fishing village for both economic and tourism.

Senai-Desaru Highway is newly built for the convenience of the locals and to ferry the seafood out of the village. From Senai to Pengerang, it take more than one hour for a one way journey. Whereas, from Singapore Changi Point Ferry Terminal, there's bumboats to and fro Pengerang. For more imformation, refer here.

Senai-Desaru Highway

Fishing village, view from the bridge

When the highway has ended, head right to Sungai Rengit where one will drive admist the lush greeneries. (Towards left will lead you to Teluk Ramunia.)  In the journey, there's a stretch of road which isn't the usual tar road which we have seen so look out for it! According to my dad, it's originally a railway track.
Also, along the journey on the highway to Sg Rengit, beware of potholes! Some are real big, so the cars have to slow down to avoid them.

The freshness of the seafood provides an assurance to the locals, which the succulent prawns and lobsters as well as fishes are supplied to restaurants in Johor as well as to our neighbouring country, Singapore. The fisherman which we stumbled upon declared that the high demand of fresh seafood from Pengerang has lead to a drastic hike in the price, especially during the current season when Chinese New Year is one month ahead. I will greatly reccomend Sungai Rengit for the variations of seafood, especially lobster. The juicy and bouncy meat of the lobster cooked in the broth or fried are equally delicious, just that the fried butter lobster needs a hint of spice for a better kick on the taste bud. However, I do think the price is slightly more expensive than other coastal areas of Malaysia as this fishing village which is easily accesible to Singapore by bumboats has gradually turned into a tourist attraction.

With the recommendation from dad's colleague, we decided to give Sin Kong Restaurant a try though there's quite a number of seafood restaurant around the town. Jade Garden and You Kee are directly opposite to Sin Kong so we can see that the competition here is pretty tough.

Sin Kong doesn't offer much choice of cooking the lobster, from what I could remember, there are pepper lobster, steam lobster with mashed ginger, lobster in herbal broth, butter-fried lobster, sambal lobster and salad lobster. Sadly, they don't serve Cheese Lobster like Straits View Seafood Restaurant.

Large lobster in a thick herbal broth. I find that the broth goes well with rice! 

 

The thick, juicy flesh of the lobsters

 Lobster: (L) RM160 per kg (S) RM130 per kg

 Stir Fry Broccoli with Scallops

RM22

Steamed mantis shrimp (locally known as Lai Liu Har 攋尿蝦 or Xia Gu 蝦蛄) in egg whites and ginger

 RM 40

Deep fried butter Lobster

We ordered a total of five dishes including a braised fish maw (花膠/鱼鳔) and sea cucumber (海参）which is not shown in the pictures. I dislike the gel-like taste of these so I never give it a try.

Total Bill:
Lobsters ( a total of 1.35kg ) - RM120 + RM 96
Prawn - RM 40
Braised fish maw and sea cucumber - RM 25
Stir fried broccoli and scallops - RM 22
Rice and drinks - RM 4
Total - RM 307

My Ratings:
Taste: 3.5 out of 5
Price: 3 out of 5

Sin Kong Seafood Restaurant  新光冷气海鲜酒楼
Address: 9, Jalan Kerisi, Sg. Rengit, 81620 Pengerang, Johor
Contact Number: 07-8265540

To be continued..