Combat Price Hike with Packed Lunches.

With the price hike this year, I think it's about time that we start with a little change from home. Don't you think?

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. 

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. 

Mee Hoon Goreng Telur Gulung (Fried Rice Vermicelli with Egg Rolls)

September Birthdays!

Mee Hoon Goreng or Fried Rice Vermicelli, is a celebration dish. Really it is. Malaysia as a nation grew on staple meals such as this. Simple, cheap ingredients pounded into the smallest pieces and cooked in batches. 

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. 

Think about it, what did you eat when you were growing up? And has it contributed to your life today?

Sambal Tumis Ikan Bilis (Fried Chilli Paste with Anchovies)

This week I'm at my in-laws and I've been put into kitchen duty. I now work smack in the city and by the time I leave work - traffic! Ah the thief of time. Cooking for a family of 5 who loves traditional Malay home cooked meals can be daunting. Especially when the head chef is 75 years old, with years of experience in cooking and tasting good food. It is a challenge to make meals perfect. Time is also a factor as this household eats early. I need to arrive home by 6:00 pm and to be ready to eat at 7:00 pm.

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.

BOOK REVIEW: FAT WITCH BROWNIES

For the past year, I've been dreaming and making a to do list. First on my list was to perfect my skills in baking brownies. 

Since the day  I started making my first tray of brownies, I haven't stopped. I have since then read, searched and experimented. I have since baked, brought my goods to the office to share with friends. They would compliment and critic my brownies. They would always wait for me to bring something to work on Monday, because they knew I'd be baking over the weekend. I have also sold at bake sales, some ordered online and Alhamdullillah - I have had returning customers.  

Second on my list, was to start my own bakery that would sell cakes I loved eating. Starting with just brownies. Last weekend, Malaysia celebrated Independence Day. I had friends over and a cake was put out for desserts. Later that night, a friend encouraged me to move into baking and push my products to smaller cafes. See if anyone wants to order trays from me. I looked at her and said, I don't know. Maybe... we shall see.

It only took the introduction of this book to make me change my perspective.The author, Patricia Helding use to work at Wall Street. She too started baking for the office and sharing with friends. In no time, she realised that baking was her true calling. She resigned from her job and started a baking company from her kitchen. She would market her brownies using postcards and by word of mouth. Now her bakery is a legendary brownie shop in NYC. How about that? 

I have yet to try the recipes. This weekend will be the first attempt to baking brownies from the recipe book. Judging from a glance - I foresee that they brownies will be hit with friends. I hope it'll kick out their  mundane Monday office mood. Keep yourself updated to the blog and I'll be posting a review on the recipe. Insya Allah.

E

We Have Brownies

Salam Ramadhan and Aidilfitri!

C.I.B. is happy to announce that we are now opening our shop on-line to sell baked goods and other scrumptious products. So keep posted to our blog. 

For this festive season, we are selling brownies.
Last delivery for Aidilfitri takes place on August 6. We will resume baking on August 12 for future orders.

Here below are our flavours:

RM70
Bitter-sweet
Chocolate & Sea Salt 
Peanut Butter 
RM60
Butterscotch 


Currently our brownies are only available within Klang Valley. Interested? Do send your orders together with your name & contact details to cookinginbatches@gmail.com

Easy No Knead Bread

Working from home doesn't necessarily mean you have more time. But I do get to manage my time better around the kitchen. Key ingredient to making good bread is patience. I for one have not enough most of the time. So, I often look for easier recipes to make. 

Since I first started baking, I think I've gone through at least 50 different recipes and ways of making bread. Some worked for me and some didn't. This recipe I've put together seems to work for me. I find that baking bread is the most difficult as I can never get it to come out perfect everytime. I have come to appoint that when I bake, I just want it to be soft on the inside and crisp on the out. Also, as long as the whole bread doesn't harden up after a day old, I would be very happy. 

So, here is a recipe I've come up with that I think will stand the test of time. I've combined a few ideas into this batch and lets see if it stays as fluffed and soft tomorrow. If you'd like to try and experiment, please do. Then let me know your outcome!

No Knead Bread

Time: 12 hours - approximately. I started at 9PM and continued to prep before baking when I woke up at 6AM.

STEP 1

Take 3 cups of bread flour

2 tbsp of bread softener

pinch of salt

3/4 cup of warm milk

2 tsp of sugar

11g of dry yeast

2 tbsp of olive oil or coconut oil

Put all the dry ingredients into a bowl and make a well in the middle. 
In a separate bowl put in 1/2 of the warm milk. To this you add the dry yeast and sugar. Let it froth for about 5 minutes. 

Now, to your dry ingredients, you add the frothy yeast mixture and oil. You can use a wooden spoon or your hands to bring the dough together. If too dry, gradually add more warm milk to the mixture and bring the dough together till everything is incorporated. If it is still to sticky, just dust flour as you go till it doesn't stick to your hand or spoon. 

Next, oil the bowl and put a clear wrap over it, let the bundle of joy rise over night.

STEP 2

In the morning the dough would have flatten out with little air bubbles on the surface. Just dust your hands and some over the dough and massage the dough for about a minute. Then let it rise for about an hour. You can leave it for 2 hours if you'd like. But I gauge by looking at the volume, as long as it has double in size you are goo to go.

Preheat the oven at 180C/350F/Gas Mark 4. Half way through, line your baking pot or pan with grease paper or butter and powder with flour for easy lifting. Place the pan into the preheated oven just to heat up the pot or pan you are using. 

Place the risen dough into the vessel, cover and bake for 30 minutes.  Then take the top off, bump up your heat to  200C/400F/Gas Mark 6, let it bake till brown for about 8 - 10 minutes.

Done! let cool on wire rack. :-)

REMINDER

Always make sure you grease your paper or your pan, or else the bread will stick to the bottom and the sides of your baking utensil. Such a waste on good home baked bread. I should know, I did it once and cried over spilled milk. 

SOUTHEAST ASIAN FOOD & DIET - NO FRIEND.

Living in Southeast Asia, makes any sort of diet regime becomes a mission. Why? Because everything just taste SO good here. The staple food in this region are carbohydrate based - from rice, to roti and noodles. Also, we do prefer eating our Southeast Asian delicacies rather than eating raw carrots and a thin slice of grilled chicken as a diet menu. So, how do can you keep to your diet but still eat good Asian meals? Here's how...

Daging Salai Masak Cili Api / Smoked Beef in Hot Coconut Milk Broth

When we think about Malaysian food, you start imagining satay dipped into spicy peanut sauce, roti canai pan fried with enough ghee to last you a decade, teh tarik loaded with condense milk, sambal tumis ikan bilis swimming in at least two inches of oil and the warm steaming nasi lemak boiled in a gallon of coconut milk waiting for you in the morning at the corner. Is there anything on the Malaysian list of food that can be gorged without feeling a tad bit guilty? Here's a recipe that can give you the satisfaction in your tummy in a happy and healthier way.

(article as published on latitudes.nu)

Sri Lankan Cuttlefish Curry

Currently, I am in Sri Lanka, doing a Photography Residency for a month. Being away doesn't mean I am not in the position to whip up a good meal for husband and I. Upon arriving here, I just knew I had to get my hands on the local dishes. So, the best way to learn this apart from speaking and learning from the neighbours was to pick up a locally published cookbook.

Dear Bakers: Here's a bowl that Measures for you.

Stumbled upon this genius bowl that measures your ingredients for you! No more weighing scales, no more cups? Is this true? I wonder if this product is already available in stores? If it is, I will be purchasing this to add to my already packed kitchen cupboard. Not only is the bowl a great design, its cute and helps you bake in batches faster! check it out here.

Pragmatic Cook Book Review: 400 Best-Ever Budget Recipes

If you're a working mother, student, a boss or you just find yourself multitasking between 10 different tasks a day, this book can be your life saver. Again, I can't emphasize enough how cooking is just like riding your bicycle. Yes, cooking can be scary for those who have not venture into this domain, but I honestly have to say, its like any other task, once you've set a goal and accomplishing that goal just gives you a rush of energy to try and do it again. When you choose to cook for yourself or family, it really should be just fast and simple meals. Keep the more intricate recipes for special occasions. 

This book definitely has a great list of budget recipes to select from, however the "best-ever" expression used on the cover I find to be a very subjective expressions to use in the context of the book.

Pumpkin Head

Birthday Gift from Felt Friends

What can I say I am a foodie after all. This little badge was made especially for me as a birthday gift. Funny, I was browsing through her photos and thought I would love Adline to make this for me. Today she surprised me with the Pumpster!!!!! If you are interested in custom made felt badges or purchasing from her online store. You can visit her here at myfeltfriends.blogspot.com

xoxo
Erna

Know Your Sambal

Sambal can be define as a chili based sauce, which is made by either sauteing blended chili or just consumed fresh by pounding it to a paste in a mortar. There are various variety of sambal, from the fried to the fresh. 

Pragmatic Cook Book Review 1 & 2

When you walk into the cooking section in a book store, you are first greeted by a whole wall of cookery and baking books. I always feel drowned by the choices laid out for me. It also makes me nervous and I fear that I pick up the wrong books. Finally ending up with a book that I hardly open and instead collects dust on my shelf. What I do when I go out to purchase myself a book I use myself practice theory,  the "Pragmatic Cook Book Theory". The first question I ask myself before I pick up a book from the cooking section is how "pragmatic" is the book for me?


So, I've decided to compile a list of reasons to consider before purchasing that book. I have used this technique on myself countless time before I purchase yet another book for my kitchen. Lets begin with REASON 1 & 2 for this week and I shall update next week with REASON 3 & 4.

C.I.B. In TIME OUT KL!

We were featured in time out with Erna in the picture - with her accomplice Chi Too!
Read more here

Lost & Found - & SOOQ BAZAAR in Oct 2011

Dear everyone,

Gosh, we are terribly sorry for going MIA on everyone again. When Ramadan came, our cook just lost track of time and because none of us could cook and taste food during the day, we just did not see the point of posting up recipes to share with everyone. We believe in good honest recipes when sharing with people- it only makes the love spread further and better.

However, we have news to share with you today. We've just came back from an art market at the Annexe Gallery, the same one Erna was at a few months back. This time however, in stead of postcards we sold C.I.B Brownies for a change. Good to know that the recipe works and the brownies SOLD OUT. 

If you've missed out on our cake sale this time and our previous postcard sale the last time, well Mark your calendar! and be ready to catch us at the next SOOQ Bazaar on Oct 1st, Saturday and 2nd, Sunday at Rasta, TTDI, from 1PM - 7PM .

We will be coming up with a new batch of Recipe Cards consisting of basic paste recipes and perfect combo meal recipe cards. Also,  we will be bringing you our famous velvet, chewy, super moist brownies and 2 new additional cakes to our table. 

So, come on down to join Erna at the booth, sit down, have a piece of cake and lets just chat about cooking and good food. Perhaps, we will also offer you a choice of ice cold milk or hot tea to have with your cake? and maybe offer to send your choice of postcard to someone you love. 

See you at SOOQ!

Warm wishes,

C.I.B team.

Swiss Roll with Strawberry Jam & Cream

Swiss Roll, Jelly Roll and Roulade, are all the same names for a rolled up sponge cake. This recipe you are about to read and try to make, is a made, tested and approved cake. Before I post any recipes, I am sure to at least bake or cook something 3 times to ensure that the recipe is right. Each time a cake is baked, I will have a group of people (whom I called my toughest critics), that are known to love cakes and are great kitchen experts themselves. I have also taken the liberty to cross check recipes with other good online blogs or websites like joyofbaking.com and thebakingpan.com. 

There were two reasons why I made this cake, 1) because I hate store made Swiss rolls, as they will always use cheap jams and spread hardly anything in it and sold for RM6.00. Very unreasonable. 2) Because a good friend of mine is currently pregnant and I got her worked up on my quest to make my own yummy (perfect) cake.

DONUT / DOUGHNUT

The sun was out and the wind blew strong today. All I can remember is that taste of sugar dusted doughnut from Kampung Baru that I had for breakfast on Monday. My first bite had transported me back to when I was 7 in my parents old Mercedes driving to school with my mom at 630am in the morning. What I love about these traditional styled doughnuts is that they taste just as good now as they did way back then. 

RECIPE CARDS ED. 1 is OUT!