Korea Holiday Trip '09

Hurray... Holiday season again! We planed to get Korea after taiwan trip last year. This will known as our Honeymoon trip as well. hehe... :)

This trip include Edwin and I, there are 5 couples went for honeymoon trip. 2 couples are getting married on the same date on Lunar Calendar Aug15th as most people said that will be a good day for wedding. We know each other more after the 2nd day of the trip. There are also a group of 6 persons which are a gang that they had date each other to go for a trip each year.

We arrived Korea are in the evening 6pm. Korea time is 1 hour faster compare to Malaysia. After transit the flight from Hong Kong. Each of us can feel the COLD start in the Korea airport. We need took a bullet train to reach the main Exit, there are total 50+ exit in Korea airport....WOW....when we get to the main exit door... There is one cute, round, plum guy is holding a card shown our tour agent name. So... he is our tour guide of the Korea Trip.

The Tour guide name is "Siao Yuen" (chinese means little round) find that the name soooooo suitable for him!hehhe....He got a big spec with black frame... Cute hairstyle...hm.... one word to discribe him is "Cute"!

When the time we reach the Hotel, we try to find some restorant near by to have a try for Korea food. Very interest thing is both of us cant speak Korean!!!! Oh ~~ No....... How to Order the Food.... lastly we got to use body language to ask which kind of food is the best one... by just pointing to the poster on the WALL......too bad..... But the beef soup noodle really nice!

The next day, we do travel to some famous place in Seoul. In the evening time got to take the Local economic flight "Jin-air" to Jeju Island. Siao Yuen told us bout some history of the Jeju Island. Actually last time Jeju island is known as "Heaven for Men" as there is the Island got majority of women so Once there got a Men visit there... they will treat the Men like preasures... so Men over there are no need to work nor take care of the family. They can have few wifes as the same time as well. So last time the the human they called as "pali" so the

small boy called"Tong-pali"( tong in chinese mean small boy as well), lady before married called "pi-pali" (as they are too skinnic before marry), Women after Married called "Nen-pali" ( as they can capable to take care over a family so Nen mean to capable). Lastly the Men after married are the most interesting part as they are called "Wang-pali" ( Wang can be mean to King but if included the Pa... as Wang-pa it sound like chinese word bullshit kind of person!)

I like the autumn wheather in Korea. For more north part of Korea the more colder will be. I really can feel the Romantics of the places in Korea. Specially in Naomi Island...is really nice place no wonder the Korea movie "Winter Sonata" took this place for the lovely couple... is really romance! Until the 5th day trip, Edwin and I really lost! We forget which day we are in the trip d....On the last day, I really find wanna go home to have some Hockien mee, laksa, and Curry mee... after having the 7 days of Korea steamboat and BBQ for Lunch and Dinner.... is really "Yuck"!

Work Life in Dell

Just turn on your Speaker, sit back and enjoy the moment I got in Dell...

Today is my last day working in Dell, I'm going to miss all the working buddy in Dell. I still can remember my first day in Dell, that was my first time enter to this worldwide IT company.I really dont know how to use the laptop even just a simple like plug in the adapter, I also no idea to make it and not to said to master in Microsoft Excel, power Point and outlook...
Today with 3 year after, I gain alot of IT knowledge,master in my Microsoft Office specially the Excel and Power Point. These all and all I got special THanks to Wei Ling, she really give out her patience on guiding me from basic using the computer until to master in my Excel...Wow...is really not an easy time for her to train me up!!! I got also to said a many thanks to my manager Gina and Director TL for their guidance and support and they are a great motivator and leader to me. And peers in DS team and a group of buddies in Dell, really had a lot of sharing with them and there are so much unforgettable memories and I’ll remember the every moments we spend together vividly in my mind.
Even though I’m leaving you all with heavy heart but we need to look ahead for our success and seek for better future. So, let’s strive to help each other and keep motivate each other for a better tomorrow. I know you all can do it. 
Finally, all the best and May all your wishes come true. Let’s keep our finger cross and pray together.
I’m sure I’ll miss you all and do keep in touch.

My lovely Weekend

This is more challenge Mille crepe recipe for me to try! I fail making the crepe for more than 10 peices when the time I think that I m going to gave up!... I just pray to god.. just give me the guidance and patience to make it... Can see my crepe mixture left not much...If I cant make the crepe successfully, the cream mixuture will going to be wasted by just throw it away!!! I just tell myself that I will try until the creep mixture finish...
After the prayer I still cant get the first crepe until...suddenly an idea just flash over in my mind... that why not try to up-side down the pan on a plate by turning another side of the crepe instead of using hand to turn it on the pan!! Hm..... finally I get my first creep success!! praise the lord ... I got it...lastly I just get total only 16 layer of creeps ( but suppose to make 20 layer and above)




Just copy and print out the recipe for to try on! hehhee... is just nice!

For the crêpes batter:

6 tablespoons butter
3 cups milk
6 eggs
1 1/2 cups all-purpose flour
7 tbsp. sugarPinch saltvegetable oil

The day before serving the cake, make the crepe batter and the pastry cream. For the batter, cook the butter in a small pan until brown like hazelnuts. Set aside. In another small pan, heat the milk until steaming; allow to cool for 10 minutes. In a mixer on medium-low speed, beat together the eggs, flour, sugar and salt. Slowly add the hot milk and browned butter. Pour into a container with a spout, cover and refrigerate overnight.

To make the crepes, bring the batter to room temperature. Place a nonstick or seasoned 9-inch crepe pan over medium heat. Swab the surface with the oil, then add about 3 tablespoons batter and swirl to cover the surface. Cook until the bottom just begins to brown, about 1 minute, then carefully lift an edge and flip the crepe with your fingers. Cook on the other side for no longer than 5 seconds. Flip the crepe onto a baking sheet lined with parchment. Repeat until you have 20 perfect crepes.

For the vanilla pastry cream:
2 cups milk1 tbsp. vanilla extract
6 egg yolks
1/2 cup sugar
1/3 cup cornstarch, sifted
3 1/2 tbsp. butter

Bring the milk to a boil. Turn off the heat and stir in the vanilla extract then set aside for 10 minutes. Fill a large bowl with ice and set aside a small bowl that can hold the finished pastry cream and be placed in this ice bath.
In a medium heavy-bottomed pan, whisk together the egg yolks, sugar and cornstarch. Gradually whisk in the hot milk, then place pan over high heat and bring to a boil, whisking vigorously for 1 to 2 minutes. Press the pastry cream through a fine-meshed sieve into the small bowl. Set the bowl in the ice bath and stir until the temperature reaches 140 degrees on an instant-read thermometer. Stir in the butter. When completely cool, cover and refrigerate.


To assemble the cake:

2 cups heavy cream
1 tablespoon sugar
3 tablespoons Kirsch
icing sugar (optional)

Whip the heavy cream with the tablespoon sugar and the Kirsch. It won’t hold stiff peaks but that’s okay. Fold it into the pastry cream.
Lay 1 crepe on a cake plate. Using an icing spatula, completely cover with a thin layer of pastry cream (about 1/4 cup). Cover with a crepe and repeat to make a stack of 20, with the best-looking crepe on top. Chill for at least 2 hours. Set out for 30 minutes before serving. If you have a blowtorch for creme brulee, sprinkle the top crepe with 2 tablespoons sugar and caramelize with the torch; otherwise, dust with confectioners’ sugar. Slice like a cake.
Batter adapted from ”Joy of Cooking.” Pastry cream adapted from ”Desserts,” by Pierre Herme and Dorie Greenspan. Serves 10.

http://creampuffsinvenice.ca/2007/06/17/the-real-crepe-cake/

Beef and Lamb for dinner

I dont know why & when I start to learn cooks... since I was 12 I start to learn cook for my favourite meal, I mean for simple one which I can handle it... meshed potato, fried rice and fried egg( but sometime lazy or no ingrediant so just forget about it) My mom was busy in working all the time may be tat time we got a financial problem after my father pass away! So, I have some favourite foods but not all the time my mom will be free to cook every meal everyday! So, from that time when my mom cook for something which is my favourite I start to nearby and watch for the ingrediant and the method of cooking.... this where I start my cooking life... ( been force to learn)

I just motivate to learn cooking with my favourite food or the food which is attracting to me! ("_"!!) at least I learn la.. Some people said women after married face will turn "Yellow"... some said women that never learn cooking the marriage will "burn out" as her husband may find women out there to cook for him!! Why do you think off??? Hm.... I just think tat we need try our best to do everything you like by keep learning and upgrade yourself with something new!


















Rip eye beef with some special sauce by using meshed chicken liver... actually I not really like the taste of the Chicken liver... some how.. I just learn from one of the lady's blog which she used to use chicken liver to be a sauce hmm... sound special... But lastly I had modified it by add in the black paper sauce, honey and Lea & Perrin Sauce.

2 Steaks
2 Tbsp HP sauce
2 Tbsp Lea & Perrin Sauce
sea salt
freshly crushed black pepper
oil
butter
4 chicken livers
5 Tbsp Black Paper saurce
Honey

Method

1. Season the steak with HP sauce, salt and pepper.
2. Heat up a large ionised non-stick pan, drizzle in some grapeseed oil. Slowly place the chops onto the heated pan. Sear for 2 minutes each side. Splash in some Lea & Perrin sauce.

Sauce
1.Put a little butter and some grapeseed oil into a small saucepan. Put in the chicken livers. Sear all sides till completely cooked. Remove from heat and mash them up with a fork.
2. Scrap the mashed livers back into the saucepan and add some Lea & Perrin Sauce, black pepper sauce and honey,. Stir continuously until it turns into a runny paste texture. Cut off heat and spoon over the steaks and serve immediately.


This I learn from my husband.... He teach me this... I never eat lamb b4 , only after met him. He love Lamb like crazy!!!
Lamb Grill is more easier:
2 Shoulder Lamp
1 Onion
5 Tbsp soya sauce
Black Pepper
1.Seasoning the lamb with soya sauce and black pepper, then put in the Onion. Grill for 10 minutes, turn over to another side for grill. Then serve!
Try it on... Keep learning!

Become A memory!

Click on the music and enjoy!