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Monday, February 3, 2014
Combat Price Hike with Packed Lunches.
I've been doing packed lunch for work since 2006. Safe to say, I'm no longer a rookie at this.
However, this year, it's going to be a bit different. I've set a challenge for myself. I've decided to save up at least RM 50 a week and accumulating that to RM 200 by the end of the month. Why? Simply to prove to myself that I can save and I should save. To achieve this goal, I must first manage my pack lunches.
Wednesday, September 25, 2013
How I select what cook book to purchase.
Erna: When it comes to purchasing books for the kitchen shelf. How do you select what to buy?
I'd buy a book that tells me more than just a list of ingredients, it's history or the scientific... ok maybe not scientific, but the mechanics of the cooking methods. The how's and why's.
I find this very important, for me at least. I'm a persistent cook in my own kitchen. If I didn't get it right the first time. I'd try to trouble shoot. I know sounds like I'm fixing a computer, but, really getting the right book to answer or the least lead me to my answers makes me a better cook the next time.
An example of how I select my books for the kitchen. A few months ago I was looking for a book that teaches you on how to actually mix the and prepare the dough. Then eventually baking it. A step by step guide. I've look into forums, YouTube, read articles by renown bakers. Still my results were the same. Dense ugly wrong made bread! Till I found the book by Ken Forkish "Flour, Water, Salt, Yeast" .
When I read the introduction. I knew I just had to buy the book. It was the one. I was comfortable with the way it was done because the author himself, was a novice in bread making with the passion to bake good tasting bread. A corporate man who left his job to go learn to make bread and now a successful owner of his own bakery. A dream I wish to live in someday.
It was also the way he wrote the content of his book. Although the guide of methods in baking seems daunting as it is quite technical. However, clear information such as written in the book is what I needed. With it's step-by-step pictures to show you how it's done. Not forgetting his notes on time management. As I am a stickler for organisation and structure his book was perfect.
Since then I've baked loaves and loaves of breads with his recipe and it all came out exactly how the book had intended.
As you can see. I do take my books up to a personal level. This may sound bohemian and almost ridiculous, but I do find an emotional attachment to the cook books I read. Stories of real people, doing things they love and strive to achieve the best are the kinda of people I'd like to learn from. And that's what this book did for me.
So there. That's my formula on finding the right book for me.
Friday, September 13, 2013
Mee Hoon Goreng Telur Gulung (Fried Rice Vermicelli with Egg Rolls)
In the 1940's, during the Japanese Occupation, it was tapioca that kept the peoples spirit to carry on and fight. In the 1950's rice, grasshoppers and exotic leaves became staple meals. 1960's coffee sold at warungs cost not more than a dime became centres for community leaders to talk about independence and freedom. 1990's during Canteen Day or Sports Day, this fried vermicelli would be hot off the counter. They would be served to students as the most cost effective lunch set, costing only about RM 0.50 for a plate. It is food and dishes as simple as these that made the country.
Wednesday, September 11, 2013
Sambal Tumis Ikan Bilis (Fried Chilli Paste with Anchovies)
Malay cooking need not be such a hassle. Some of us feel that it does take more out of your time. In reality, the key to any success in a kitchen is really time management. Factor in preparing key ingredients well before cooking time and everything else will fall into place. If you've done project management at work or organised an event - even if it is as small as a birthday party. Then you know that planning ahead does help.