Remember my ZOW 2013, Bad Salzuflen, Germany posting? Now I want to share the plane food that I had on MAS or Malaysia Airlines, which I have to say, was delightfully hearty.

I don’t like to spend long hours on flights. Its nauseating to me. But the opportunity of being in Business Class ensure that comfort stayed at maximum level.

Malaysia Airlines Meals

For extremely early breakfast (more of supper actually at around 2 am!), a friendly flight attendant brought me the menu. It did not take me long to figure out that since I would be missing freshly cooked Malaysian food for one week, I might as well opt for Nasi Lemak. It was not the greatest sambal I have tested (my favourite has always been the one in Damansara Jaya, almost opposite the mosque years ago and now at Section 9 Shah Alam, next to Mc Donalds) but it was decent and complete.

You get this complete meal of different groupings on board – vegetable and fruits for your fibre and vitamins, chicken and beef for your protein and rice, buns, and cereal for your fibre.

Drink wise, there were the usual fruit juices.

Satay as appetizers are probably unthinkable when in my homeland. After all, satay is a main meal by itself. But as an appetizer, it was tantalizing my tastebuds to look forward to more Malaysian signature dish!

The main course, Beef Cheek Au Jus,  served with soft polenta, peas puree and seared tomatoes was neutrally safe, not challenging my kind of low tolerance level for spiciness, yet sort of comforting. I fell in love with polenta that day!

 The Food on The Flight Back Home

Daging Dendeng was my immediate choice. The beef was tender, complementing perfectly the warm rice – I had been yearning for.

I was looking forward to the Walnut Sponge Cake. It didn’t fail me. Moist and rich with vanilla sauce, it gave a literally sweet ending to my dinner

Malaysia Airlines certainly made the long flight bearable. Its flight meals offer variety to both Asian and Non-Asian passengers. It was wonderful to see foreigners embracing the Malaysian food that MAS was offering despite having to gulp a number of glasses for those spicy food!

Despite the darkness that welcomed me upon my late arrival, the sight of rows of small quaint shops gave a thrilling feeling, almost walking into the old world, back to the historical past of a town unfazed by modernization.

Romantik Hotel Arminius, Bad Salzuflen

Walking into the quiet Romantik Hotek Arminius, the charm prevails. However upon exiting from my lift (yup no porter available  :)  )The dimness of the hallway, diminished my earlier anticipation of greatness, which heightened by the earlier warm ambience arising from the interesting decor. As I fumbled with the key while dragging my cumbersome luggage  the presence of a wooden chair at the opposite end of the hallway was disturbing. It reminded me of those horror movies of ghostly encounter, spirits just sitting down and staring.

After a few torturing seconds, I managed to open the door. My tiny lodging was essentially cosy and that brought a smile to my face. Immediately, door was closed, the bathroom was inspected (very clean by the way) luggage opened, clothes arranges, laptop set up, cleaned myself and  plonked on the bed.

I realised that I did not have an adaptor, but the hotel officer on duty was very kind in bringing up one to my room. At this point, the hallway was suddenly bright, and I was told that there was a switch for guests to push. The idea was to conserve energy and the Germans are seriously green people, well folks in Bad Salzuflen are anyway.

ZOW 2012, Bad Salzuflen

I am here for the ZOW 2013, Bad Salzuflen, a building and interior decorating material exhibition, where our famous palm oil from the golden crop of Oil Palm trees is not the only product. Palm wood can also be produced from oil palm trees. In fact palm wood is at home in Bad Salzuflen, it is derived from unwanted oil palm trunks, and turned into practical, reliable, biomass.

The participation of palm wood at ZOW 2013 showed a promising start, with visitors from around the world dropping by to learn more on the versatility of the wood, comparable to the more expensive basal.

 Bad Salzuflen        

The charming Bad Salzuflen is a historical Old Town, for which I was lucky to have chosen Romantik Hotel Arminius as my accommodation for my visit to ZOW 2013, as it is right in the heart of it. Rows of boutiques, bookshops, apotheke (dispensary pharmacy), cafes were great cures for shopaholics.

Kurpark, Bad Salzuflen

The Kurpark, scenic park with clear stream gushing, was the favourite dwelling of swans, ducks and big fish.

I could walk for hours admiring the architecture of the half timbered houses and classic design found on postcards, looking at the clean, well kept houses for the elderly, sitting down on the bench watching ducks swimming by and birds happily flying away.

Shopping is an expensive activity if one keeps on converting Euro to Ringgit Malaysia. But certain things are worthwhile. Yarn wool is cheap especially at its 1 Euro Shop (among other interesting knick knacks), exquisite watches were available at a few shops there, while some clothing stores has fine Italian fabric to offer. I was in heaven!

Kitchen Aid Mixer

Kitchen Aid mixer gives life to dull kitchen equipment that is limited to silver, black and white colour offering. It offers various types of designs with bright colours. And it is being used by celebrity chefs worldwide.

Kenwood Limited Edition Mixer

Kenwood however has a reigning reputation of reliability and sturdiness, although offering less aesthetic appeal. However with the limited edition of various colours available, it has successfuly convinced me that its capability of handling serious dough work does not require a boring physical trait. In fact, its premium series – Titanium, does look sophisticated and sleek.

“Finally, the proud owner of Kenwood Limited Edition “Fire Cracker!”

Choosing My  Mixer

Its complicated at the beginning. At first I bought the Kenwood Major 1200 watt simply because it can handle the kneading of dough better and it was on sale. But once I brought it back home, the image of the colourful Kmix Fire Cracker mixer ( on the shelf of the shop) kept haunting me!

The Fire Cracker mixer embodies my dream kitchen equipment, attractive yet capable. It has only 500 watt, but it still more than Kitchen Aid 300 watt mixer. So I called up the shop, and exchange it. Market price was RM2999 everywhere, online and at physical stores. And mine was also the same BUT the shop that I bought from gave a package price; for RM2999, you get the mixer, a Kenwood food processor (worth RM700) and a Kenwood 750 watt blender (worth RM700).The (red) blender, which complement my mixer, works really well crushing ice for my ice-blended drinks while the food processor does a great job. Logically, I am paying only RM1600 for my dream mixer – that’s a good deal!

Why did I decide to change? Simply because of the looks, that is true. But I know it is also a practical decision as I have only used my mom’s mixer once for making bread and I do not foresee making any more bread in the near future. It is therefore not a must for me to get a high powered mixer. What I have can still knead dough (should I ever second attempt to make any buns) , but just not in larger amount.

I have already used my mixer a few times, making red velvet cupcakes and mini cheesecakes, and I am one happy amateur baker!

Tips to Choosing The Right Mixer for You!

1. Know what you are really going to use it for (cakes, breads, meringues, etc)

2. Then decide on the power (1200 watt and above works well for kneading bread and bun dough, the lesser ones are sufficient for biscuits and cakes)

3. Do research on how noisy it is when it is working and how stable it is (some mixers shakes and moves about when in use)

4. This may not be must for some, but to me it has to have aesthetic appeal besides practical usage. To me it is not just a mixer, it is also an accessory for my kitchen!

Pizza is undoubtedly one of the more popular choice of food among kids. It is also my emergency meals when I am not in the mood to cook and do like the variety of side dishes, which do work for me. There is always the moist smoked chicken wings, herb-ed flatbread and mushroom soup to add to the large ordered pizza.

Favourite Toppings

Meats, spices, toppings and sauces determine how good and how complex your pizza is going to be.  I do love the alternative vegetarian pizza for those who may need to cut down on their cholesterol level (yet still giving room for generous cheese topping!)

My favourite toppings on a pizza would be onion, mushroom, capsicum, olives, pineapples (somehow pineapples is a must for me on a pizza although I am not fond of eating it on its own). The combination of the tangy and sweetness of pineapples with sharp strong smelling onions with smothering cheese just give it an extra kick to the taste of the toppings.

Pizza Base

If you’re short on time or refuse to be bogged down with crust making process, opt for ready-made pizza base, which is now widely available. The frozen crust requires some thawing or defrosting before placing as simple as tomato sauce, onion  and sausage slices, tehn completed with grated mozzarella. Voila! Your pizza is ready.

Another instant pizza base is the Arabic bread, flat and round, it works, giving a crispier result when baked.

Of course when all other potential pizza base is unavailable, one can always opt for the bread loaf. Get a few slices to be arranged on the baking pan and work your magic as usual. Be careful though with the amount of sauce as loaf bread absorbs pizza sauce very quickly, turning squishy and soggy easily.

When at a pizza restaurant, I do prefer the thinner crust , with its crispy feel rather than the dense thick crust. But nowadays as competition heats up, cheese in crust is hot for those not keen on eating heavy pizza crust.

Pizza Sauce

One simple pizza sauce that can be used to spread on the base before loading your pizza with plenty of toppings is as follows:

1 onion, cubed

2 cloves of garlic, sliced

2 Tbsp ground chilies (optional)

1 can of tomato paste

Oregano, Rosemary dried herbs

salt, pepper

Heat pan with palm oil. Stir fry the onion and garlic. Add chillies. When aromatic, add the tomato paste then the herbs. Season before serving.

Gulping plenty of water afterwards give me something to wash down the guilt!

There’s a hearty Malaysian breakfast, or brunch if you are coming over late, in the morning at a local restaurant in Bandar Baru Uda, Johor Bahru in the southern state of Malaysia.

You will be amazed at the array of morning selection. Definitely local in flavour, it embodies the typical Malaysian breakfast – nasi lemak, roti canai and and even nasi goreng. But what made it extra special is the availability of Nasi Ambeng in the morning.

Nasi Ambeng

Nasi Ambeng is rice with many dishes, synonymous with the  Javanese or orang Jawa. From one big packet of Nasi Ambeng, you will find white rice with some beef rendang (spiced beef cooked with coconut milk), ikan masin (salty fish), ayam masak kicap (chicken in soya sauce), sambal kacang (beans and tempe in chillies), bergedil (fried mashed potatoes), and belacan (shrimp paste). One packet of Nasi Ambeng from Bumbu Kampung restaurant can satisfy easily two small eaters.

Batches of Nasi Ambeng packets are made throughout the day to ensure freshness. They are kept in a food warmer container to maintain the warm rice.

 The Hearty Malaysian Breakfast

Zooming in on Nasi Ambeng side dish – sambal kacang

 Beef Dish in huge wok, which is heated continuously makes a hearty breakfast - Gulai Daging Kawah

Aside from Nasi Ambeng, you also have other types of rice based dishes are rice porridge, nasi lemak, and fried rice. The latter two could be combined with rendang, fried, scrambled or boiled eggs, fried chicken.

For those who are not fond of rice in the morning, you could opt for roti canai, pancakes with sambal or fried noodles.

 

Roti canai, also a famous Malaysian breakfast, may look the same at all restaurants but the texture and fluffiness of each one provides different eating experience. The way the roti canai maker kneads, folds, then flip open it to spread the dough before frying require experience and light handedness.

All these dishes of course will not be complete without the typical morning beverages. These include strong black coffee, tea, chocolate or even malt drinks.

Pau has long been the traditional food to snack on for your teatime snacks and even during breakfast for a lighter meal in comparison to the ever popular nasi lemak and roti canai. Nowadays there are so many choices when it comes  to fillings, with the classic ones being kaya (jam like texture made from coconut and eggs) and red bean for a sweeter taste while chicken or beef curry are more savoury like. New additions include chocolate (yes, its presence is everywhere!), barbecue chicken, and black pepper beef. And at around 40 calories per piece, it is a small price for big taste!

Other popular local kuih or afternoon treats have higher calories compared to one pau, including cekodok pisang or jemput pisang, which is mashed bananas mixed with flour and sugar, then fried giving 180 calories, while curry puff and banana fritters have approximately 130 and 120 calories respectively.

 What is nice about it is when you bite into its soft, fluffy  white bun, and then greeted with spicy fillings that are substantial enough for the hungry or oozing sweet flavours that is just perfect with you r tea or coffee.

I read curiously the nutrition panel, for every 100 grams, there are 444 calories, 2.6 gram protein, 73.5 gram protein, 14.25 fat, 2.4 milligram sodium and the negligible cholesterol of less than 0.5 gram.

Soft Chewiness of Turkish Delight Pistachio

With the first bite, there is a familiar taste that reminds you of marshmallows but fuller and firmer, and contrastingly not so light. It is definitely not sweet but just enough for the palate. There is a tinge of sourness but you have to slowly savour to appreciate the hardly there pistachios. They are there but competing with the volume of the chewy body.

What are in those Turkish Delight Pistachios?

I prefer to have variety in the topping of pancakes, once they are is done. The old fashioned was is of course to serve them with butter and jam. The more adventurous will probably opt for banana slices or strawberries and whipped cream.

Pancakes as Savourish Dish

I usually try out simple recipes with ready at hand ingredients, minimal if possible so as to lessen the guilt of having to throw out when no one is able to finish the much less than perfect baked product!

Ready Made Chocolate Cakes

I found myself staring  scrutinizing a rectangular block of ready made chocolate cake, wondering if it was worth buying. After all, these homemade cakes, without labels, with only claims from the seller to rely on, are risky to buy. They could be too sweet, too dry, or simply too challenging to finish.

But I gave in to the temptation; the chocolate cake looked moist with the sheen of its ganache screaming delicious!

And I was right. The chocolate cake had the right solid chocolate taste, balancing the sweetness and bitterness, and most rightfully moist, more than worth the RM9 price tag.

 The Secret Ingredient of Making Chocolate Cakes Moist

I think I have figured out the secret ingredient (probably a well known fact to the chefs!) of making some cakes or cupcakes moist. It is the cooking oil.

I noticed that when making Red Velvet cupcakes, the texture is slightly denser but definitely softer and more moist than other cupcakes than do not use oil.

Palm Oil in Cakes

I have also tried both red palm oil and the regular palm oil in my Red Velvet cupcakes, which is the only thing I make that is good enough for selling! Friends have said however, the regular palm oil gives a better flavour.

So I love to try recipes with palm oil for the moistness that I crave, regardless of whatever campaigns against it (for as long as I can remember). Some may not be aware of the headlong rivalry of olive oil and palm oil, nutritionally and recently environmentally. But then to find your answer, you have to be in Malaysia, and not be swayed by information coming from rich, developed countries who are producing olive oil!

I have read the researches on palm oil, and have known on our wildlife protection and environment conservation programs. So I do use palm oil a lot, but more importantly – with clear conscience (and an extreme appreciation of its contribution towards the moistness of chocolate cakes!)

When it comes to the Malay wedding, the splendour of intricate laces, beautiful flowery decorations and twirled satiny ribbons  adorning the hantaran or the wedding gifts from both the bride and the groom to each other, be it in the simplest form or in the most luxurious presentation is a must in every wedding.

The Malay Wedding Tradition

A recent wedding of a dear family member, gave the opportunity for me to specially decorate the wedding gifts or hantaran for the groom. Gifts are placed on trays with legs with the number being agreed earlier by the two families who would have met during the engagement ceremony  and even prior to that during the meminang (asking for the woman’s hand in marriage by a an elderly member of the groom’s family to the parents of the bride-to-be.

As the favourite colour of the bride is purple, the colour theme was destined to be of of that shade. White and silver were thrown in as complementary glints. The bride’s flower bouquet had vivid violet colour soften by the delicate off-white tiny flowers and white net.  The bouquet by the way was handmade by me!

The Malay Wedding Hantaran or Gifts

The number of gifts must be odd numbers for both parties with gifts from the bride outnumbering the groom. In this case, the bride side gave nine while the groom gave seven.

Deciding on the gifts is the fun part. But trying to best decorate it can be tricky especially for clothing item.

                 

The sirih junjung is made up of betel leaves and flowers. It is also part of the hantaran, one of the most important elements, signifying marriage. Other wedding gifts may be chosen as onepleases but sirih junjung is a must have in the wedding line-up.

Food as Gifts

Food is a must for Malay wedding hantaran. Gifts can include cakes, cookies,   chocolates, sweets, and traditional Malay kuih (teatime snacks).

The bride decided on the delicious Cheese tartlets of blueberry and strawberry flavours for the food hantaran . Cupped in goblet-like containers with purple trimmings, they look grand, befitting its wedding gift title. There were plenty of leftovers as well for us to nibble!

Food can be a one pound cake wrapped in smoothly spread  fondant or glistening royal icing offering  Or it could be morsels of sweet delights or the ideal chocolates (which is easier to handle) for grooms and family who have came a long way from home to meet the bride.

Bunga Telur as Wedding Favours

Bunga telur has been around for as long as I can remember. It is the signature gift that someone has attended a wedding. I remember when I was a kid, arriving at wedding houses, I could see throngs of people, the early guests walking back  after their hearty meal. They would be hand carrying the bunga telur, and eager kids could be seen peeling the skin, anticipating the taste of the boiled eggs!

 The bunga telur, which literally means egg flower, would have a net to hold a boiled egg and a flower at the end of the long wooden stick. The eggs here were steamed, which was said to be able to last longer than boiled eggs.

 Marhaban

Marhaban, a religious ceremony, was held in the morning, before the reception. Ladies recited Quranic verses, and would be standing towards the end. At the end, the invited guest were given tokens of appreciation in the form of bunga rampai.

Bunga rampai are shredded flowers usually roses, carnations, etc.  , sprinkled with rose water. It gives a pleasant fragrant smell, invoking the wedding spirit through the senses. Pot-pourri is now popular and serves as a replacement for bunga rampai as they can be purchased easily from retail shops cutting down the preparation time. But of course the charm is never the same of that of fresh flowers.

Our gifts for the Marhaban group were bunga rampai, and packed in lovely cute boxes. Young girls busily carried  the basket of the tiny gifts and distributed to the elderly women involved.

The Pelamin or Wedding Dais

The bride and groom would sit on a wedding bench or regal chairs placed on a pelamin or wedding dais.

The pelamin had the combination of pastel pink and purple harmoniously complementing  the white backdrop draped with hanging  flowers.  

Again food is never left out here. The pelamin would have two big vases of bunga paha, flowers similar to bunga telur but may be more exquisitely decorated. Each stick of the bunga paha is to be given to those who are called out to merenjis or literally sprinkle the couple on the dais with bunga rampai  and rose water. The specially called out guests would be the parents of the bride and groom as well as very close members of the family.

Eggs are synonymous to the Malays as wedding favours for guests but they are slowly being favoured over by sweets and chocolates. Fortunately, the bunga paha, or artificial flowers with attached net-wrapped eggs have not lose their charm. They remain the identity of a bunga paha.

Post Wedding Leftovers

This was what was left of the wedding cake in the fridge, the morning after! I could not get the perfect shot the day before as I was busy helping out with the preparation of the Meja Berdamai or the main dining table where the couple and a few selected members of the groom are to be seated. Instead of the usual wedding cake, the bride had a three-tier combination of wedding cakes and cupcakes.

     

 

 

 

 

It was a rainbow cake with royal icing. Once sliced, you could see the layers of colours. Gave a festive fun feeling!