KFC Coleslaw!

Everyone loves KFC Coleslaw (Well, not everyone but here is the big BIG clue on how to get people to like Coleslaw!) Recently, my family and I had a Christmas BBQ and for appetizers, my mum asked me to make coleslaw. But! My mum is not a fan of coleslaw at all! She hates eating eat! However, it seems that she tried one that her friend made and it seems that she liked it. She told me where to get the recipe and voila! Out came a recipe that was even accepted by my 2nd sis who also hates coleslaw.

KFC COLESLAW RECIPE FROM A "TOP SECRET" COOKBOOK *cool right XD*

* 8 cups finely diced cabbage (about 1 head)
* 1/4 cup diced carrot
* 2 tablespoons minced onions
* 1/3 cup granulated sugar
* 1/2 teaspoon salt
* 1/8 teaspoon pepper
* 1/4 cup milk
* 1/2 cup mayonnaise
* 1/4 cup buttermilk
* 1 1/2 tablespoons white vinegar
* 2 1/2 tablespoons lemon juice

Method
1. Shred the cabbage and carrots finely.
2. Chop onions.
3. Mix all together.
4. Mix remainding ingredients in a bowl.
5. Pour sauce on the mixed vege and chill for a couple of hours / overnight.
6. Serve cold~


So simple isn't it! The best thing is, you can alter the ingredients to suit your taste. For example, I am 100000..% not a fan of any sort of vinegar. The minute I taste vinegar, I can throw up. Therefore, I omitted white vinegar when I made my coleslaw and instead added more lemon juice ( vinegar and lemon juice are both sour so who can tell the difference *wink*) Here are a couple more changes you can do.


a) Need more color? Add purple cabbage~
b) Love onions? Add more! (My sis is a fan of onions, and when she added more into our recipe, she immediately accepted it)
c) Can't find buttermilk? I didn't use any and it tasted great!
d) Love carrots? Add em!
e) Making coleslaw to match an orange theme? Adding more carrots will make the sauce orange.
f)Sweet? Salty? Peppery? Adjust them to your taste.
g) Not a fan of dairy products? Don't worry, you won't taste much milk (My mum and 2nd sister can't stand the taste of dairy products and they were ok with this coleslaw).


There are so many more variations so just try your ideas out! Change one thing and it becomes a new recipe! Try and experimenting are the first few steps to becoming your own chef after all!! ENJOY!
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Lotsa Love,
:+:Su_mEi:+: (le chef de cœur)

Batik cake ( Kek Batik )

--A Sarawakian cake that is meant for all chocolate lovers~ 
--Extremely chocolaty & delicious~
--Flour-less dessert~
--The best part... THERE IS NO BAKING!!
--Hurry and get a pen and paper to jot down this 'simply-sweet-n-simple' recipe!!

Ingredients
100g (3/4 cup) milo
25g (1/4 cup) cocoa powder 
125ml (1/2 cup) boiling water
190g (3/4 cup) butter, cut into large chunks
200g (1/2 tin) sweetened condensed milk
110g (1/2 cup) white granulated sugar
5 eggs, lightly beaten
1/2 teaspoon vanilla extract
250g (1 packet) Arnott’s Marie biscuits

Method
1. Pour the water into a small pot and leave to boil. (Note: You may start off with 150ml of water as some will evaporate during boiling.)
2. Once boiling, add the milo and cocoa powder and stir until totally dissolved. Do not stop stirring. (Note: You may add more milo or cocoa powder to your liking. I personally added about another 40gm of milo myself ) Lower the fire to medium as chocolate burns very easily.
3. Next, put in the butter, condensed milk, sugar, eggs and vanilla extract and continue stirring over small fire for about 20 minutes. Ensure the chocolate does not burn.
4. Once combined well to form a custard, off the fire. Pour in all the biscuits ( Break into quarters if using large marie biscuits )  and mix well. (Note: You may prefer to do this in a separate bowl instead of in the pot.)
5. Grease a deep loaf tin with butter and line with parchment paper. Pour in the mixture. Ensure it is packed compactly. Wrap with cling film and chill preferably overnight.

 

 Best served chilled with coffee or tea~

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HAVE A GO! 

Lotsa Lurve from,

:+:Su_mEi:+: (le chef de coeur)

Scary Almond Finger Cookies

This recipe is in fact just a basic butter cookie recipe~ Very easy to do yet so delectable!

 Scary Almond Finger cookie with Chocolate Sauce 

( Berry sauce can be used if desired to look like blood )

Ingredients ( For approx. 99 finger cookies )
a) 415g unsalted butter
b) 500gm plain flour
c) 220g light brown soft Muscovado or golden caster sugar
d) approx. 100 whole almonds
e) 1 nos egg ( For egg wash )



Method
1. Combine butter, plain flour and sugar; knead and combine with your hand until it becomes a dough.
2. Chill for a minimum of 1 hour.
3. If almonds still have skin on them, soak in hot water for a few minutes and then super freeze it by throwing them into a bowl of ice water. Peal the skins and dry them.
4. Remove the dough from the chiller and start to shape them into long fingers. (Note: Use a thread to create wrinkled joint markings on the joints of the fingers. )
5. Use egg wash to press and stick the almond on the tip of each finger to look as finger nails.
6. Egg wash the end of the finger so as to create the effect of dried blood.
7. Bake at 175*C for approx. 20 minutes until golden brown.
8. Cool before storing in an air-tight container. ( Note: Do not immediately chill the cookies by placing them in a chiller. This will cause the cookies to break and crumble)


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Easy right? Enjoy~

Lotsa Lurve from,
:+:Su_mEi:+: (le chef de cœur)

Chocolate Molten Lava~

A continuation from my previous post...


This is a very simple and easy to do recipe; yet it is so delicious, any chocolate lover out there will drool over it!


Ingredients ( roughly 9 Ramekins )
Chocolate -----250g
Butter ---------200g
Whole Eggs ---4 nos
Egg Yolks ----3 nos
Sugar ---------75g
Cake Flour----40g

Method
1. Set your oven ( combination oven at 210*C / normal baking oven at 240*C).
 
2. Melt the chocolate with butter over a baine-marie ( water bath ) till completely mixed. (note: You can use belgium chocolate, dark chocolate, milk chocolate, any chocolate, or you can even mix them. Each of them will produce a different taste so mix and match them to your liking.)

3. Once melted and completely combined, remove from heat and leave to cool till warm. (note: heating the chocolate for too long over high heat will cause the temperature to increase fast. Thus causing the chocolate to also harden faster at room temperature. Chocolate should be melted over medium heat water bath to a relatively average temperature so as to allow it to be molten at room temperature for a longer period of time. )

4. Separate your egg yolks from the white and combine the yolks with whole eggs together. Just gently combine them using a hand whisk. Next add in sugar and just gently combine. (note: you're not to whisk the eggs and sugar. Just combine them.)

 5. Combine the chocolate mixture and egg mixture together gradually. 

6. Add flour slowly and mix with a wooden spoon till well combined.

7. Grease your ramekins with lots and lots of butter. Fill up your ramekins till the end of the indented line.

8. Bake for 6 minutes. Remove from oven and leave to cool.

9. Serve pippin hot either in the ramekins or you can flip it out of the ramekins.

10. Best served with cold vanilla ice-cream!

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That's it! So simple yet so delicious. XD Give it a try folks!!

 Lotsa lurve from,
:+:Su_mEi:+: 

Molten Dream to Reality!!

CHOCOLATE MOLTEN LAVA TOPPED WITH HOMEMADE VANILLA ICE-CREAM, GARNISHED WITH MINT LEAF. ALSO ACCOMPANIED WITH SCARY FINGER COOKIE WITH CHOCOLATE SAUCE!!!

I first had the dream ( short term dream ) about baking this delicious chocolate cake that has melted chocolate flowing right out from the core. The thought of it just makes me droooooolll all the way. I got to know about this dessert from a japanese anime I watched quite some time ago which is Tsubasa Chronicles. From there I searched and searched and finally found the name of the dessert ( which is chocolate molten lava) and  the recipes.

Problem was that there were so many recipes that I didn't know which one to use... and TADA!! The chance for me to try out this dessert which I have never tasted or seen or made before arrived. I was incharge with my other classmate, Joanne to create a dessert based on the theme 'Scary Winter' ... I was very determined on this dessert and bought my own ingredients to try out the recipe.

First try was a disaster... tasted horrible thanks to the baking powder and soda... Try number 2... We used a different recipe and it turned out better!! Thus came the chocolate molten lava that was loved by all ( except 2 ) the guest that feasted at the restaurant that very day.

We however were puzzled on how to make it scary.... thus we found the recipe for scary almond finger cookies and IT WAS A SUCCESS TOO!!!

This is definitely a recipe that is worth sharing with the world!! And it will be featured tomorrow in this very website!! SO LOOK OUT FOR IT!! 

xoxo

:+: Su_mEi:+:

Why do lizards drop their tail??? WHY??!!! IT IS GROSSSS!!!!

I live in a house which is well, also a nest for lizards. Don't get the wrong idea!!! What I mean is that my house has a few lizards ( maybe 5 or 6... or 10? Not sure if this includes the garden species...OH WELL ^^ ) They don't really do any harm or bother my family members and I but once in a while, we tend to find a lizard at the kitchen sink... 

Disgusting or not is not the matter, just that, you will never know when they are in there. You just walk to the sink and *JUMP* the lizard "flies" out of the sink in shock that it has been discovered. And this is followed by the natural scenario which is *AAAAAAAAAAAA!!!* from the one that discovered it. Can't help it if it is human natural respond to shock...or is it just mine?? 

You can pretty guess where i am heading to... YES!! I can proudly say I found 1 in my kitchen sink today.... or actually my mum did...It was a baby lizard...still very very young. The skin is partially translucent making it even more...gross?? Though it didn't bother me. Problem was that lizards are not very smart reptiles... 

This baby lizard, being young, was very adventurous and decided to take a hike in my kitchen... It found a spoon in this giant metal hole that looked interesting. Being stubborn, it did not listen to it's mother's advice to avoid the giant metal hole. And it DOVE IN!! WHEEEEE~~ After investigating the spoon for a little while.. it decided, " it is nothing special..should just go somewhere else......................................................."...... Problem was... "HOW TO GET OUTTTTT?????!!!!!" shouted the poor little lizard...

YES... It was not big nor strong enough to jump OUT of the metal hole *aka the sink*... it tried and tried but failed.... I took a stick and tried chasing it out but it failed.... The lizard was in such stress that he ( or she) tried to scare me off by... DROPPING IT"S WRIGGLY TAIL!!!!!

So why do their drop their tail?

1. To scare their predator. 

* IT SCARED THE HELL OUT OF MEEEE!!! *

2. To keep their predator occupied while it runs off.

* Yes I was occupied being disgusted by it but again... there was no where for it to run.. so what is the point...*

Animals are such strange creatures... guess that is how they survive out there in the wild.. imagine dropping a hand or something to escape thieves or bad people...ewwwwwww...

In the end, my brave dad got it out of the sink and that ends the story of " the little lizard and it's adventure in the giant metal hole"...

The End

:+:M3i:+:

Dail 999!!!

When running a marathon, we...
Pant, pant, run, run, pant, pant, run, run;
When we work, we...

Work, work, stress, stress, work, work, stress, stress.

All we're doing is all wrong,
No wonder we always sing a sad song;
We always over do all things,
"Doing this is right," we think.

Chill, chill, do not rush,
It is not the end you know.
Sprint, jog, sprint, jog,
Work, rest, work, rest.

And at the end, push with all that's left,
Do not look right, nor left,
Focus on the goal,
To satisfy your soul.

Do this and you'll be at the top,
In 1 piece,
1 breath,
BUT with 1000 SMILES!!
~ Su Mei

A simple poem I wrote about 2 years ago. I was probably stressed out and was finding a way to encourage myself to go on. It is basically about how we as humans always tend to stress out!! *Admit it...you do don't you???* 

But don't you notice that the product of work that is done while we are stressed out is always a stressed product... Quantity, may be you might have gotten it *clap clap clap*... QUALITY... NO WAY! If you are stressed out while doing something, quality of your product drops at a minimum of 110%!! SO CHILL!! Relax and take a deep breath... Stress is good but we tend to take an over-dosage of it which is obviously not good for our health ^^~~ Our product quality drops and before you know it, you will be the one that drops onto the floor *CALL 999!!!* ^^ 

xoxo

:+:M3i:+:

D@iLy AdViSe : HOOOORAY!! Monday is gone, 4 more days to the weekend... But sadly, time doesn't move as fast as you want it to? Fun makes time go faster naturally so try to put some fun into your work... If you can't...DRAG A FRIEND... After all a friend in need is a friend in deed... ~~~

Addictive Chocolate Eclairs~

This is one of the recipes I did in my pastry class and it turned out quite nice. Had some praises from several chefs. A simple and quick recipe. There are many variations to the fillings and the whole thing actually ^^ Along the way, always taste your product. Does it need more sugar? More salt? Everyone has their own taste preference and if you taste what you make and 'tweek' the recipe to go with your taste, you can never go wrong!! Enjoy making and EATING the Addictive Chocolate Eclairs~

Eclairs

Method

1. Combine water, unsalted butter, salt and sugar to rapid boil. (Use medium fire)

2. Add strong flour ( a little at a time ), ensure continuous stirring until a paste forms.

3. Remove from heat, and let to cool till 60˚C (140 ˚F).

4. Beat eggs (use mixer) a little at a time. (Note: Too much at a time can cause product to be too wet)

5. Product should be smooth and moist.

6. Fill piping bag and pipe roughly 3cm think an 8cm long on baking tray. (Use round nozzle with diameter 1-1.5cm)

7. Bake for 10 minutes at 215˚C.

8. Decrease to 190˚C and bake till slightly browned.

9. Remove from oven and leave to cool.

Creme Pattissiere (Filling)

Method

 

Product ~> Soften with whisk and gradually add same amount of whip cream.

Overall Product

1. Slice eclairs to form a book opening ( like how you would open a book).

2. Fill pipping bag with creme pattissiere and pipe into the opening.

3. Ensure filling does not overflow.

4. Melt semi-sweet chocolate (use bane-marie/ water bath). (Note: Chocolate sauce can also be used. Leave a comment if you would like the recipe for chocolate sauce)

5. Dip the top part of the eclair in the chocolate.

6. Chill and serve cold.

xoxo

:+:M3i:+:

Sugar-ry Sweetness???

Roses are red,

Violets are blue;

Sugar is sweet,

As sweet as D@iLy Do!nG$!!

Hi to everyone out there in this bittersweet world! Thanks for taking sometime off from your daily routines to read what I have to say in this D@iLy Do!nG$ blog that I have recently created. My name is Mei and I am just your average teenage girl. This blog is created for anyone and everyone who would like to take some time off from the chaos of the world, to just sit back, relax and read about daily observations, must try recipes, music,books and movie reviews and so many other things.

Personally, I confess that I am a very long winded writer. I simply do not know when to stop writing ( now is a really good example ). So this blog will be also a project for me to learn how to keep things short but again in a SWEET AND SIMPLE form. 

All comments,reviews and suggestions are welcomed gratefully!

xoxo
:+:M3i:+:

Advise of the Day ~> Monday is approaching, so is the blues... Think positive, think bright, think with a smile and your day may just be painted with a little more colour. Make every second a memory to remember, for time can only go forward... and never backwards... LIVE WITH NO REGRETS!!!