Kucing hitaaaammm~

Ini adalah kisah tentang seekor kocheng yang bernama Bulu...

Everyone, meet Bulu the Cat. A.K.A the reigning permaisuri of bilik KP006.


Sorry I've not been updating. Semester 2's ending and now finals are ongoing. Will be back home on the 10th-- well, 11th precisely since my ticket home is at 10.45 on the 10th. As of now, I've been busy 'melayan' this cat up here. Dah mengada-ngada dah die ni, dulu dok diam je, skang dah pandai dok atas laptop org. Not only will she sit on it but she'll trample on the keyboard as well.

On top of that, I've been reading this:

A birthday gift from dear Coco hehe. Upon finishing 3/4 of it, I'm pretty convinced that ordinary people (read as: org x amik culinary or is not interested in food) would never pick this up. Even I find the terms used quite confusing and a lot of the articles featured are from the 12th, 14th, 18th century- even B.C times. There are hilarious topics like rants against the garlic press, there's whole chapters on the British, the Americans and the Germans.

Guh, I feel like a nerd, getting giddy on a book pfff--



Looking forward to balik rumah. Dah x tahan makan kat dining hall, it's always chicken, chicken, chicken as far as the eye can see. Ironic, when my campus is beside the sea.

Birthday wishes

Hope you have a happy 23rd birthday at Colorado, Abang and a very happy 19th birthday to Thusha at UiTM Shah Alam.

Haha, dah tua dah korg.

Dumping pictures

Sorry for the delay. Been quite busy this week with camping trip last weekend and assignment due dates and presentations and GAHH, apesal aku busy sgt nih?!

As promised, hot desserts and cake deco pics and this week's cold + fruit desserts pics. We made chocolate mousse, strawberry Bavarois (Bavarian cream), creme caramel, fruit salad, fruit platter and poached pear. Fruit desserts was boring so no pics on that.



Blueberry cake, Black Forest and Chocolate Moist.



I gotta make this for my finals. Can I get a 'I'M SO SCREWED' from the audience?



What makes it moist is the chocolate ganache, though the lecturer kept saying it's the cake.



Our blueberry cake is obese. The lecturer was telling me how it's too tall and how it will not fit in the cake box when IT DID.



Creme caramel > creme brulee. The sugar was caramelized juuuuuust right hee.




Strawberry Bavarois! To be honest, I had 2 people in mind while making this :D (Strawberries can only mean these 2 people HAHA)

Will load other pics later~

Saya berasa sgt penat

To Coco: For my services, I accept cash, credit card or your future Paypal account to buy prawn. The actual meaning of said prawn should not be spoken of in here since blogspot is SFW.


Hari ni saya buat kek. Ada 3 jenis kek; Blueberry Cake, Black Forest & Chocolate Moist Cake. Tapi saya berasa sgt penat sbb lecturer slalu men'condemn' cara saya pegang piping bag dan cara saya meng'spread'kan frosting. Dgn itu, saya akan post gambar2 kek tersebut mlm ni. Sori BM saya agak 'skima', time SPM dpt B4 je.


.... I'm just oh-so tired.

Western: Ala carte

Lasagna Al Forno



Caesar Salad with Tataki Tuna Loin



Spinach and Cheese-Stuffed Chicken Breast with Garlic Mashed Potatoes and Sauteed Vege

Basic Culinary/Western products! Tomorrow for pastry, we're making bread butter pudding, creme brulee and apple strudels.

Site under construction

"FAIL Eclairs -- choux pastry + vanilla custard cream + melted choco + a dash of fail."

My lecturer said the small ones looked like oversized peanuts.




"Obese cream puffs -- choux pastry + vanilla custard cream + icing sugar + inability to use the piping bag."


FAVOURITEST THINGS IN THE WORLD. They're so good, they affect my English.

Class was cancelled today, poo. Our lecturer gave birth last Friday so she'd be on maternity leave for the rest of the semester. Cake deco is postponed, replacement lecturer wants to do hot desserts first. I can't remember what we're doing for hot desserts.

Note to self: Tweaking HTML which I know very little of after walking under the hot sun is not good. I repeat, not good.

Blog still looks stupid, shall try to tweak more of the HTML later.

Practical exam 1 - Cream puffs, soft rolls, apple pie

"Soft/Dinner rolls -- flour + milk + butter + salt + sugar + water + yeast."




"Apple pie -- mealy pie base + flaky top + cooked apples."






"Cream puffs -- choux pastry + vanilla custard cream + icing sugar."



Making bread is always a joy. I prefer, hands down, rounding small pieces of dough over piping sticky choux paste on the baking tray. Okay fine, so I'm utter poo with the piping bag but the smell of fresh bread > the world damnit. Lecturer said our products were fine, we just gotta work on our work organization and the whole 'Clean as you go' thing.

Next post would be... last 2 week's topic: choux paste. Lotsa eclairs and cream puffs again.