Church Wedding & Reception

Congratulation on your marriage, dear nephew Chris and wife, Defnie! Hu! Hu!
May your journey fills with blessing. Amen.

We attended the church blessing ceremony and also the reception. So here are all photos I had compiled.

The Couple. Cute. He was just a little boy before this. And I can't believe he is this big and married already. Huhuhu

The Wats Going On things during the church ceremony

The Wats Going On things during the reception

Uncle and Auntie Ros, Kak Zeti and husband Ijam, me and Kak Zeti and Aizat

With cousins and relatives, feat. Cuzz Acie, niece Krisha, nephew Danial and Dawish

Talking about family. Families

Father with all his siblings and brother and sisters in law. Except for Auntie Delima was not in the photo 

Lastly, almost all here. Aaaaaa. A must photo and don't know whose turn to get marry will it be after this.

Happy Wedding Day!!!!!

Makan Makan

So, my cousin hosted makan-makan yesterday at home. Open house for her co-workers and also few friends of whoever at home yesterday.
(Gosh, I was working yesterday).

When we have makan-makan, of course we have foods. Here are the photos.

The Menus
1. BeeHoon Belacan or is it Belacan Beehoon? Whichever you like. Hahaha. (Do I have to translate this one?) If translated it's something like Rice vermicelli in shrimp paste gravy. Yup! You read that right. My favorite. Seriously. But only when my auntie cooks it. Other people, I don't eat. They are not expert like my auntie when preparing this dish. Seriously. 
And I would like to proclaim this one although am not too sure about it. BeeHoon Belacan can only be found here in Sarawak, especially in Kuching. This one am not sure. But so far, I can't find it at other parst of Malaysia. Dunno lerrrr. The ingredients and how to make? Heh, malas. I don't want to type or reveal it here. I would like to consider this recipe of my auntie is a SACRED and TOP-SECRET one. The tastiness and the deliciousness of the dish is lies on that one and only main ingredient. I know you can Google the recipe, but trust me. My auntie's recipe is the BEST IN THE WORLD.👍👍👍👍👍👍👍👍👍💖💖💖💖💖

Nahhh, eat the photo only. Hahahaha

2. Soto Bandung. This one is a bit ironic. Hahaha. It's not exactly Soto Bandung like the one in Indonesia. This one has been modified by my cousin's wife. The original one, the chicken is fried, but my cousin's wife, she boiled the chicken. It actually good as it cuts off the oily part of the dish. The original recipe is passed on to her by her brother's wife who hails from Surabaya or Bandung, Indonesia. I can't remember. This Soto you can never find anywhere else. One of the best dishes we have in the family. Recipe? Nope. Email me if you want the recipe.

Photo photo photo

3. Kari Dhal Daging + Nasi Putih. How to translate haaaaaa?? Beef Curry with Dhal? Hahaha. And white fragrance rice. Marvelous! Superb! 

💃💃💃💃💃

  

Ok. Let's wrap up. None of the above are mine as I was working on that day. Saya pulang rumah terus makan saja. 

😁😁😁😁😁😁😁😁

Hari Raya 2017

Gempak. Hahaha. Cikgu Leha made open cubicle day at her cubicle in conjunction of Hari Raya. Hehuhehu

Basically, all photos above are the same. And do not ask me the name of the cakes. I only know Kek Lumut (fully green color), Kek Hati Parek (the one that looked dark/black), Kek Lumut Cheese (the top down looked green, middle white), Kek Pilih Kaseh (the one with dark brown color and looks like little dot dot there) and oh yesss Spaghetti. The rest with layered I have no ideas what are their names. Hehehe. And onion crackers.

Kek Marble Cheese @ Marble Cheese Cake

Got the recipe from my cousin too. Tried to make it marble, but didn't turn out well. Hahaha. The other cousin said, it was supposed to be like the one that I baked, but I thought mine was not marble enough. The spreading of the cheese was not equal to all sides. The most common way to bake this cake is to separate it into two parts: The base would be the chocolate, the top part would be the cheese. The previous cake didn't use any flours, but for this cake you have to. This is also a steamed cake.

Marble Cheese Cake (Use 10 x 10 baking tin/pan)

Ingredients
 
For the base:
560g butter (unsalted)
100g cocoa powder (I put a little extra of 20g, but 100g supposedly to be ok just nice)
500g fine sugar (I cut off a little bit 470g is ok. 500g is just fine.)
6 eggs (Regular size coz my cousin helped me to buy)
350g tepung Hong Kong or they called it Water Lily Flour (That was what the Google told me.)
A teaspoon of ovalette

Method of preparing:
1. Beat (using electronic mixer) butter and sugar together till it gets creamy. (not to fluffy). You have to agak-agak. As long as the butter and sugar mixed well and gets a little creamy, it's ok.

2. Then add on eggs one by one, Water Lily flour and cocoa powder. Mixed them well using electronic mixer too. Add ovalette too so that the base won't be dried.

3. Pour into the baking tin. Do not forget to grease the tin using butter.

As for me, I greased mine with butter and put the baking paper to avoid the mixture from sticking to the tin. Top the tin with aluminium foil. Steamed for 1hour and a half. Do not steamed till it get fully cook. Just enough that when you pour the cheese on top, the cheese will not sink down. Unless you want to try to create the marble like mine, I steamed the base for about an hour. But the problem was the cheese sinked more to the middle of the base because the base was not that cook enough to support the cheese.

For the top:
1kg of cream cheese (I used Anchor cream cheese. Do not 100% defrost the cheese. Let it be a little sticky when you beat it later on)
255g of fine sugar (If you don't want it to taste sweet, reduce the sugar. I reduced mine to 245g)
1 teaspoon of vanilla flavor
50g of corn flour
2 eggs
4 tablespoons of sweetened condensed milk (Enough with 4 tablespoons. If you add more, the cheese will lose its taste)

Method of preparing:
1. Beat cream cheese and fine sugar till it gets creamy.

2. Add on eggs one by one, vanilla flavor, corn flour, and sweetened condensed milk, till everything is well mixed.

3. Remove the baking tin from the steamer, then you pour this cheese mixture on top of the cocoa base. Top off the the baking tin with aluminium foil. Put back into the steamer and steam for about three hours. Do not exceed the time when you steamed it. We don't want the cheese part (the top part) to overcooked as it will be easily cracked.

Marble Cheese Cake: The End Result

I told you, it didn't look marble. Huahuahuahua. The cheese mixture sinked more to the middle part as when I poured the mixture, the base was not cook enough to support the upper part.

Additional photo:

Can you spot the Marble Cheese Cake here? The one in this photo was made by my cousin. Most of Marble Cheese Cake here in Kuching looks like that. Easier to make and it looks presentable, rather than trying to create the marble look and turns out not so marble. Hehehe

The green cake is called Kek Lumut. Lumut means moss. Its called Kek Lumut because of the color looks like moss.

The one with red-cream-green color add on choc chips is Watermelon layered cake or known as Kek Lapis Tembikai. Seriously, it tastes just like watermelon.

The one with orange-cream color is Orange layered cake or known as Kek Lapis Oren. And, yup, it tastes like orange. Hehehehe

The one with yellowish-cream-choc color is India layered cake or glamorously known as Kek Lapis India. It used coconut grated, Cadbury chocs and many other ingredients. I can't remember.

P/s: Do you see my Holiday Inn cake there? 🙈🙈🙈🙈🙈🙊🙊🙊🙊🙊🙊

Kek Holiday Inn: Its name is Holiday Inn

Yup. You read it correctly. The cake's name is Holiday Inn. or in Malay, Kek Holiday Inn. I baked one for Raya. Why? Heuheuheu. It has one of the most simple ingredients and ways of baking. I got the recipe from my cousin. Oven? Nope. To tell you the truth, am not very good in using oven when it comes to bake.

I mean, zero knowledge in using oven when baking. Besides this cake is a steamed cake. It's kind of traditional. It's a traditional cake that MUST HAVE during Raya. There are many versions on how to decorate the cake. I mean, how to layer it. I didn't layer mine.

Malas.

It takes lots of time to layer. So what I did, I just layered everything before steaming. If you follow the original recipe, it will be like, one layer-steamed, the put another layer-steamed, and keep on repeat till everything is done. I tell you, the original process will take approximately 4-5 hours. Phewwwww

Mine, I just directly layered them before steaming the whole thing. And it took around 4 hours to steam. But I let mine to steam for 5 hours. They say, the longer you steam the cake, the longer you can keep them.

I share you the recipe below. I don't mine sharing it. The deliciousness of the cake will always depends on the sincerity that you have while making. As there is a saying in Malay, LAIN ORANG, LAIN RASA AIR TANGANNYA. And mine, of course laaaaa delicious (although the cake didn't look presentable. Heh. Don't judge the book by its cover. Get to know it, ok. Try it, then you voice out your feedback). Hahahaha😋😋😋😋😋😋😋

Kek Holiday Inn (using 8 x 8 baking pan)

Ingredients450g butter (I opted for unsalted)
1 glass of fine sugar (If you don't like it sweet, reduce. If you like it sweet, up to you. But one glass is just fine for the sweetness)
10 eggs (not more or less. Must be exactly 10. Oh ya, I don't know the size. My cousin got me the regular one)
1 teaspoon of vanilla essence
1 small tin/can of sweet condensed milk (Got the small tin. I didn't remember the weight. Will update this part tomorrow. I'll check at home first the tin)
2 glasses of grind biskut Marie/ Marie biscuits (This one you have to grind the biscuits into fine powder. Then you measure into 2 glasses)
200g Horlicks powder
200g Milo powder

These are the things that you will need. Sorry not so sorry for the not so good photo. 

*Please noted that the Marie biscuits powder and fine sugar were not measured yet in this photo. 

Methods:
1. Beat the butter (using electric mixer) together with fine sugar and eggs till it turns creamy, not too fluffy.

2. Put in the vanilla essence, sweet condensed milk and Marie biscuits powder. This one you beat them till everything is mixed well. 

3. Divide the mixing into two bowls.

4. One bowl is mixed with Horlicks, the other one you mixed it with Milo. I recommend you to use electric mixer to mix them.

Choose one: 

5. Then pour (everything) the one with Milo as the first layer. Steam for around 1-2 hours or till it half cooked.
6. Then pour (everything) the one with Horlicks as the second layer. Steam the whole cake for around 4-5 hours. (Don't forget to top/cover the baking pan with aluminium foil)

OR

7. Pour the one with Milo as the first layer. Then pour the one with Horlicks as the second layer. Milo next, and lastly Horlicks. Top the baking pan with aluminium foil so that the water vapor does not get into the cake. Steam for 4-5hours. I steamed mine for 5 hours.

 After cook, let it in the steamer for 5 minutes, then remove.

*If you notice the ingredients above, there is no flour used in this cake. Seriously. So, don't add flour. It just that the cake is made in that way. Most of our traditional cakes do not use flour. After the cake is cool, make sure to wrap it using clear wrapping plastic and keep it in the refrigerator. If you keep it in the correct way, the cake can last up to three weeks.

Wala!!! This is how it looks like.  

Am still not sure how did it get the name Holiday Inn. Hhhmmmm

*Additional photo

Can you spot my Holiday Inn?

🙊🙊🙊🙊🙊🙊🙊🙊🙊🙈🙈🙈🙈🙈🙈🙈