Saturday, September 22, 2018

When Your Eyes Just Do Not See


Well, this happened yesterday. I just did not understand why I missed a HUGE hole of a ditch right there and drove right into it. 

Thankfully, the staff of Restoran BP Briani Power, Batu Pahat was super nice and great. They helped me pull up my car. This is a special shoutout for these great people.

Thank you!

P/S: Super highly recommend people to go here!




Friday, September 21, 2018

Life Can Be Great

There will be times in your life, well in my life at the very least, that things just careened out of control.

These past 2 months since my move is such a time.

I know about my move months earlier, so mentally I was prepared for the move. The new life, new job, new people, new environment are the part that I was not prepared about. I felt so out of place the first few weeks I was here. I just could not orientate well, I could not adapt to new things, people and environment. Not to mention how moving costs me a LOT. A LOT. I spent tonnes on petrol, tolls, house deposit, hotels. I found my house quite late and I found my housemates way later, thus equals to another flurry of spending.

Then, just to add insult to injury, a series of mishaps happened. Something big happened at work. I was down, depressed, demotivated, you name it. All the Ds in the world, the bad parts, are mine to embrace that particular day. That started the ball rolling, and yesterday, I was notified about the report I had to make and 'presentation', if you will, that will come my way soon. 

To make matters worse, I received a letter from my student loan warning about late payment I've never knew about, which actually accumulated since 2014 (great, they waited 4 years to remind me, sorry, to warn me about this, just great). I made a mistake for not checking my re-payment, made wrong payment and voila, if I don't pay almost RM6000 in lump sum, I will be slapped with a lawsuit. I guess I just have to dig up my non-existent saving, or sell one of my kidneys to the black market for that amount.

At this point, you can see my life is just dandy and great.

Wait for it.

Then, out of the blue, a few of my friends sent me some texts yesterday. Asking me how I am. How things are. And I'm suddenly fine. I know things are not so good, but I know I can take things one step at a time.

So thank you. Thank you for being a friend. Thank you for making things brighter for me.

Thank you.

So, if you are a friend, sometimes, just texting a friend once in a blue moon, just asking how they are getting, can get them out of their blues. Simple to be real honest. But it really make a huge difference. It made me feel less alone. Less burdened by life. Less overwhelmed.



Thursday, September 20, 2018

2018

Hey!

2017 is long gone and 2018 is almost gone.

Here I am.

I saw my last post and I am amazed how far I have gone. I have to admit I did not reach where I am now the most traditional way, the normal route or path that others took. Mine is definitely longer and full of self-doubt. 

I doubt back then I am doing the right thing.
I doubt that I am heading to where I should be heading.
I doubt this is the life I wanted for myself.
I doubt that I am doing this the right way.

As I said, a lot of doubts.

Being alone (not really, I have an amazing family, but I live apart from them, so I am essentially alone, another story for another time), I have too much time to think of bullshits in life. Almost like 1st world problem in other people's life, if you will.

I first thought, hmmm, I will go down surgical/paediatrics path, I would NEVER do internal medicine. But hey, almost 3 months in, I'm QUITE settled in medicine.

It is AS BAD AS PEOPLE SAID, but it is NOT THAT BAD. How should I phrase this.

It has its moment. Some of it bad, some of it good. Some of it is just bleh, it is okay. I'm not an excellent person in my job, mind you. I am not hardworking enough. I am not knowledgeable enough. I am not skillful enough. I am full of loopholes and doubts. And yes, misery along the way.

To be truthfully honest, once I finished my training (2 years in total, but it does not really prepare me mentally for what is more to come), I am petrified thinking of my future as a medical officer. I have people coming to me ON THE FIRST DAY OF MY JOB asking for my opinions and plans. In my head, I was screaming, 'I HAVE NO FREAKING IDEA, I DO NOT KNOW WHY I AM HERE, I DO NOT KNOW WHAT TO DO, I DO NOT KNOW WHAT YOU ARE TALKING ABOUT, I JUST DO NOT KNOW!'.

Yes, in capital letters. I was in their position once. I was the one who pestered my seniors/nurses/MOs/specialists and whomever I could pester to get a plan. Now, I am on the other end and I was feeling like a fish out of water.

I am alone in a state where I have nobody to talk to. I am not even sure I am ready for this. But I was here and I have to be ready.

Thankfully they put me into an easier rotation the first few weeks. I did not even have to face the acute/subacute sections, let us just forget CCU nor ICU. Unluckily my luck ran out and I started to take over the acute/subacute section on my second/third week (was it my third week, but it was fairly fast). I have to do oncalls which is more terrifying than working normal shift (which is already scaring me to pieces).

Luckily, I have my seniors who were doing first calls to rely on. Every decision I make, I second guess myself. Every thing I do, I feel like I am on an uncharted land, blind and lost. Again, not so lucky on my part, I was 'promoted' to second call of which I am essentially alone on my second month of the job (read this, 4 weeks in, in other words, I am too stupid for my own good to be left with this kind of responsibility).

Second call. Ah. Another level of ball game here. It is not first call, but being third call has gave me a glimpse of hell that is called 'first call'. First call is the right name. I get calls until my ears feel like bleeding. 'Doctor, I am referring a case from red zone....', 'Doctor, a patient collapse in ward 4....', 'Doctor, a patient LO, please come and settle the death certificates...', 'Doctor, 6 patients arrived, first case is....', 'Doctor, a few medications need MO to counter-sign', 'Doctor, can I double check regarding this patient's medications....', 'Doctor, the family of so-and-so wants to see you to ask about....', 'Doctor, can I get an opinion regarding....', 'Doctor, I cannot cannulate a patient and he needs an inotrope...', 'Doctor, a patient is getting angry and he insisted on AOR....', 'Doctor....'.

You get what I mean. Calls and more calls, walking around the hospital from one end to another, top to bottom until I get blisters on my feet and I literally feel numb. Then, the next day I will be working as usual until 5pm, if I am lucky, if not, there are procedures to do before I can safely go home and find my bed. Or my floor. Whichever that is the closest.

Second call is special to me. It is scary in its own way that I have to do rounds alone and receive referrals from the other building. And ICU. That last part is the most terrifying. I used to follow my specialists and medical officers, typing down their opinions and plans. But now I am on the other side, writing or dictating a plan, which to be real honest here, most of the time I have none to offer. I am mostly stuck because the cases are usually complex that my brain just cannot synapse and make a good opinion and plan. Most of the time I have to call my specialists, yes, even at 2am in the morning. Thankfully all of them are nice enough to entertain my calls/texts and answer my questions. Making rounds post-call is another special brand of torture for me, considering I am almost burnt out from the day before, and my brain just cannot handle more difficult situations.

Boy oh boy I learned fast. I learn to put in chest tube, femoral lines, peritonal dialysis, IJC, intubate etc fast, knowing I am alone and these procedures can help people. And I have people depending on me to do it, and do it right. So far, I hope, I pray, I am doing this right. 

Anyhow, this is not a post to discourage new fledgling house officers, medical students nor medical officers. This is just my reality, which may seem different from others. Other people may not find things as difficult. It is not difficult per se. It is just...Tiring? I am not sure how to put this in word. I am often left feeling exhausted and unable to think straight by the end of my calls. End of calls, in other word, the next working day before I can finally go home.

Currently, I am content of where I am. I have made mistakes, some are more serious than others (another story for another day). I have days when I feel like walking out and walking away for good. I have days that I feel like I have made some small difference. I have days like today when a student nurse told me I look like 'Farah Fauzana' whoever that is (but that made me feel good because she was smiling and I assumed it does not mean that I look like a troll), or a few weeks ago a patient's family said I look beautiful as I was always smiling every morning when I am conducting my rounds (I have my good days when I came with a smile), or when my ward nurse said 'you looked especially pretty today in that dress'. Mind you, it sounds so shallow, but I take all praises that come my way to brighten my days.

At this junction of my life, if I compare my life with most of my contemporary, I am way far behind. Depending on how you see my life, how I see my life and what I want from my life, I lack a lot of things.

I do not have a husband/child of my own.
I do not own a house.
I have my student loans and debts to settle.
I do not have enough savings.
I do not give enough to my family.
I do not travel enough to feed my soul.
I do not own my Masters degree (or any sort of MR--, be it MRCP, MRCS any MR--)

But I am thankful. I have my parents and siblings. I have a car to get me around. I have my job to pay my needs and loans. I am safe. And I have my life. And to be honest, I am happy for everything that makes me happy. Like a new perfume, a new drama, a new dress, a new lipstick, a new dish/place to try.

For that. I am still thankful.

This journey is still, hopefully, long for me. 3 months, 6 months, 1 year, 2 years and how many years down the way, I will go back and read this and find funny things that I have said way back then.


Saturday, January 28, 2017

Dear Doctor

Dear myself-8-months ago,

Do I even realize how tough this job is? I have encountered many specialists who kept saying, 'Are you sure you want to be a doctor? It is not easy,' and I pooh-poohed their words, thinking that it was their way of discouraging young aspirants to become a future doctor.

Oh boy, how wrong I am.

8 months in, I am still as clueless as my 8-months prior self. I'm nowhere close to be a competent doctor, even after I graduated my 2 previous postings. Even if I passed my viva and examinations, reality is, there are still millions of things that I don't know.

Work in reality is nowhere near how medical textbooks teach you. Textbooks are pretty simple, if A has disease B, management is C. No one actually tells you that, A also has disease D in which disallows A to take medicine E from management C. No one tells you that procedure F is not available in the country as we do not have trained specialists or equipment thus, procedure F, which is the mainstay of treatment for disease D is null and void.

I have encountered many situations that question my knowledge. Do I even learned ANYTHING in medical school? While I never claimed to be the brightest, most learned nor diligent, I still believe that I know SOMETHING. WRONG. AGAIN. My something turns out to be little thing.

Yes, I know very little. Very little. I feel discouraged daily. Workload is crazy, working hours are endless, remuneration is pitiful, your superiors are definitely not on your side, all adding up to piles and piles of stress that makes waking up daily extremely difficult.

Daily, I would have stomachache in facing my day. Daily, I will have blazing headache by 4-5pm. As would seniors, MOs and specialist will often say, 'In my days, things are worse'. Well, it is already as bad as it is. I learned to vent and let go. I have learned that a lot of things are beyond anyone's control. I have learned that whatever it is, it will always be my fault.

So, my dear self 8-month ago,

Do you think that, if you have known this earlier, would you still take this course in life?

My answer, back then: YES

My answer, now: YES

I believe in myself. No matter how ignorant I am, I know I can take it. I know I will learn. I know, I can do this. While future is still uncertain and uncharted path, I will still soldier on. My parents believe in me. I have to believe in myself. 

So dear doctors out there. Never get discouraged. No matter how many times you are called 'idiots' and 'waste of space', no matter how many times you get hit by case-notes and whatnot, no matter how many explanation letters you have to write day in and day out, stay strong. We all face the same thing. We all know that no one cares, not the system, not our superiors. However, we have our families, friends and fellow housemen. Learn well and be a safe doctor.

Save lives and save ourselves.

I have known many of my friends who are on the verge of suicide. Hospital is not our start and end. There are many things that we can all take pleasure in. Be happy that your patients are discharged well. Be happy that another day has passed. Be happy that you are alive. 

Be happy.

P/S: I lost my stethoscope at MOT a few months back. Paging anyone who sees my moss green stethoscope, please do return it to me, many THANKS! It is missing the ring around the diaphragm.



Monday, July 25, 2016

Wealth Planning

As grand as the title is, it means what it meant. Wealth planning aka financial planning aka how to make sure you have enough by the next pay and have enough for rainy days.

These days, we take a lot of things for granted. I started working formally for 2 months, I can already feel that money DOES NOT come easy. We work hard and we got paid for it, but at the end of the day, where does the money go? For some of you out there, who come from a well-off family, who can afford luxurious lifestyle with expensive houses, cars and maids, this doesn't ring a bell. For the rest of us human beings who need to toil and save and survive, this is extremely important.

What we need to understand is, we only have so much, so we have to spend within our means. Remember this. Never, ever, ever, ever, think that, 'Oh, I will get paid next month, lets just get this-and-that'. Never. I learned from experience that unexpected expenses always crop up the next day.

Anyhow, let me give you and example of how to manage what you have. I use a nominal sum in general and this is generally useful for all singles out there. Family budgeting is a bit different as they have different expenses and combined earnings.

Your earning monthly = $5000

Your expenses monthly =
  1. Rent/housing loan = $500
  2. Car                        = $500
  3. Utilities                 = $100
  4. Internet                 = $100
  5. Phone                   = $100
  6. Petrol/toll             = $100
  7. Car maintenance  = $100
  8. Parents                 = $1000
  9. Food                    = $500
  10. Miscellaneous     = $500
  11. Insurance             = $500
  12. Saving                 = $1000 
Earning - Expenses = 0

While saving is not an expense, it is a must. You may never know when you may need it. So save while you can. At the end of the day, 0 is left. No extras for anything. Well, miscellaneous is exactly that.   

Anyhow, this is just a rough guide. Not everyone earns $5000 monthly and not everyone has the same expenses, bear that in mind. The easiest is to make a little book of financial planning for yourself, I use Excel sheet myself, and plan away. Follow it as you can and I can guarantee that you won't worry until your next pay.  You will ALWAYS have enough before your next pay. 

Good luck!

Tuesday, July 5, 2016

One Month

Today marked the end of my first month working my REAL job. The one I was trained for 10+ years (yes, I am a super late bloomer). While I can't say definitely how I feel about it, all I can say is I survived. Let's toast to another month. I will hang on. Definitely.


Saturday, December 26, 2015

Chicken Chop/Batter-Fried Chicken With Onion Gravy

This is one of Malaysian favourites. It has many names but essentially it is chicken battered and fried. I made this the Southern way (well, as close as Southern American as I can get based on what I've seen on cooking shows) as I marinade the chicken pieces in milk first. I learned that this ensure the chicken to remain tender and moist after cooking. And it works! As per general knowledge, chicken breast can be really dry, so marinading the chicken in milk resulted in really tender fried chicken!


Anyway, I made this for dinner and I have to say, again, my Baba took a second helping! That is a sign that he loves it! Or he was too hungry. 


The condiments I made for this particular dish are fries and buttered boiled carrots. There are thousands of condiment alternatives such as mash potatoes (another recipe for another day!), smashed potatoes, baked potatoes, rice, coleslaw, salad and dressing, corn and others. You just need to be creative or if you are like me, use whatever you have in your pantry. 


I also have many recipes for many types of gravies but this is one of the easiest. And onions are my favourite ingredient. Before I share my recipe, pardon my lack of colour on the plate. I just couldn't find anything else in the kitchen so....Yeah. It's all orange and brown.


Chicken Chop/Batter-Fried Chicken With Onion Gravy

Actually, I made another batch today for my first sister and brother-in-law. And I added mushroom to the gravy and we ate it with salad. This particular batch is MUCH more attractive. Sadly, I'm too lazy to take a picture LOL. Bear with me on this one.

Serving: 2 persons

Chicken Chop/Batter-Fried Chicken Ingredients
  • 1 medium sized chicken breast (another option is using chicken drumstick)
  • 2 cups of milk (you can also use buttermilk or Greek/plain yogurt)
  • 1 cup of plain flour
  • 1 medium sized egg
  • Black pepper to season
  • Salt to taste
  • Oil to fry (you can use plenty of oil for deep frying or little oil for shallow frying)
Chicken Broth (for the gravy)
  • Leftover chicken bones 
  • 5 cups of water
  • 1 medium sized carrot
  • 3 garlic
  • 1 medium sized yellow onion

Onion Gravy Ingredients
  • 4 tablespoons of leftover oil from frying the chicken
  • 2 tablespoons of leftover flour from chicken chop 
  • 1 medium sized red onion (alternatively, this can be substituted with 1/4 of medium sized yellow onion. Both are delicious)
  • 1 1/2 cups of chicken broth
  • Salt to taste
Cooking Method
  1. Debone the chicken breast and cut the meat into 2 equal sizes. Halve each portion so that the chicken meat will be thinner and slightly tenderize the chicken with the back of your knife. I cut my chicken until the end of one edge and spread the cut portion so that my chicken's surface area will be bigger. I think they call this the 'butterfly cut'. 
  2. Put the 2 portions of chicken breast into the milk and chill them in the refrigerator while you prepare your chicken broth. You can chill the chicken for a few hours but I chilled mine for 30 minutes while waiting for the broth to be ready as I am lazy that way.
  3. At this point, you can either make your own chicken broth or buy it. I made mine as I have the leftover chicken bone after deboning it. To make chicken broth, boil the leftover chicken bone, with water, roughly diced carrot, peeled garlic and yellow onion. You don't need to chop the garlic and onion. Boil under low/medium heat until you get a pale yellow broth. The fragrance of the broth will be very yummilicious. Don't add salt at this point.
  4. After the broth is ready, prepare your batter (not really a batter as you will dip the chicken breast into each section). Prepare an egg-wash by mixing the egg in one bowl. In another one, mix the plain flour with plenty of black pepper (I LOVE BLACK PEPPER) and salt to taste. So, you basically have 2 separate bowls of egg mixture and flour.
  5. Heat up your oil for deep frying (or shallow frying). It should be medium heat.
  6. After the oil has heated up, salt your chicken, dip it once on the egg-wash, then into the flour mix and then into the egg-wash again and finally into the flour mix before putting it into the heated oil. I double-batter because I happen to also love the batter.
  7. Turn the chicken once the bottom turns golden yellow. Take it out and repeat with the second portion of the chicken.
  8. After both chicken portions are fried, turn up the heat and put the chicken back again. Fry for 30 seconds (basically just to crisp up the batter, not to cook the chicken again) and take it out. This method is called double frying which will ensure your batter to be crispy and delicious!
  9. So, chicken is now done, lets move on to the gravy. Using the leftover oil and flour mix, make a roux. Then add the broth little by little, continually stirring to prevent from lump formation. Add the sliced onion once the sauce is smooth and salt to taste. The sauce is heavenly and you can add more black pepper if you want to. You can also add mushroom as this is the same base as mushroom gravy.
Your very own chicken chop/batter-fried chicken with onion gravy is now ready! It looks complicated but it is so very easy! Just try it and you will be super happy!


Friday, December 25, 2015

Levain Boulangerie & Patisserie

I rarely make a review of places to eat. Main reason is I am usually too lazy to note the key points such as location, menu, prices and service and take pictures. I am also not an avid foodie (aka go-out-and-eat) as I am a VERY indecisive person when it comes to ordering my meal. It is just easier to eat home as my Mama decides the menu or I cook food that I want to eat myself.


View of the outside terrace from my seat inside. The view is just lovely and the curtains are just beautiful. I need to mention the curtain somehow.


That said, Levain has to be one of my most favourite eatery ever. I love the ambiance and I love the food. I love the fact that it serves free cold/hot plain water and I love that it is fairly fuss-free with affordable food. 


The second floor looks so pretty! But I've never been able to get up there.


First of all, the introduction. Well, you can read the whole story of the place from the website. The sort of introduction I will give is my history with Levain and the landmark. I first found out about this place from Rini, a friend of mine. She brought me here about 5 years ago and it was an instant love. My first impression was that it is an expensive place as it looks fairly exclusive with valet parking, but to my surprise, the food is quite affordable. At least affordable for an ex-student like me.

The view of the restaurant from my front seat.


Anyhow, this is a few background information of Levain:


  • Valet parking: RM3.00 flat rate. If you come at non-peak hours like weekdays on non-lunch/dinner hour, you can park outside the restaurant without paying a cent (note this: outside as in the front of other buildings nearby). Careful of getting a ticket though or your car can potentially be towed.
  • Landmark: It is located on the first street on your left if you are coming from the direction of Prince Court Medical Centre (from Jalan Tun Razak). It is a bungalow house nestled between 2 buildings. It is on Jalan Delima.
  • Opening hours: It is opened daily from 7.30AM to 9.00PM.
  • Family-friendly: Yes
  • Take-away/pre-order/booking: Yes
  • Service: Top-notched. The staff is friendly and my order usually arrive relatively fast.
  • Particular points to note:
  1. The shop is divided into 4 sections. There is the bakery where the baked goods are, the counter where you order and pay for your food and the side-cake display as you can see from the picture above. I missed the side-cake display the first time I came here so I just bought the baked goods and order my dish from the counter. If you are coming at peak hours, going to order again at the counter for the cakes and pies from the side-cake-display at the counter is a bit of a hassle. So, remember to go to the side-cake display area first before you make your order at the counter. You may want that one a slice of cake or a macaroon to complete your delicious meal. The fourth section is obviously the seating areas (the inside seating area, the second floor seating area and the outside terrace seating area).
  2. The shop stops baking after 11AM so be sure to come early if you want to taste the baked goods. I usually come quite late so I have limited choices when it comes to baked goodies.
  3. You can order a cake earlier before pick-up time. The cake and pies are usually quite small but they are HEAVENLY. They have more options than most bakeries. 
  4. I usually order the chicken karaage curry rice and ask for extra-extra-extra spicy and it is DELICIOUS! The portion is relatively large so come with an empty stomach. The price of this is RM14.80 (including GST).
  5. Free hot/cold plain water is provided at the outside terrace. Small paper cups are provided. Last time, they used to provide beautiful glasses, but I guess those are difficult to deal with (aka clean) so now we have disposable cups. Not so pretty but they will do.
  6. Since it is a bungalow, it has a second floor but most of the time, the second floor is cordoned off. I guess they only open it when the restaurant is full downstairs. The interior is air-conditioned but they also have tables on the terrace. This area is not air-conditioned. However, ceiling fans are provided. 
  7. The place is family-friendly as I've seen a lot of families with small children coming.
  8. The staff are mostly foreigners so I usually speak English. I'm not sure if they understand local Malay or any other languages (like Chinese or Tamil).
  9. They have the partial self-serving concept whereby you choose your table (the tables are numbered) and go to the counter to order food and drinks (or you can choose your baked goods, pay and sit) and provide your table number. They will send your order to your table once it is ready.
The tables are numbered.


Bonus:

Did you see the huge chunks of crispy batter-fried chicken swimming in thick delicious Japanese curry sauce? The pink stuff is pickled ginger/radish (not sure which one). THIS IS MY MOST FAVOURITE DISH (when I come here).




Thursday, December 24, 2015

Simplified Carrot Cake With Cream Cheese Icing

This one has a long title. Before I share this recipe, I need to make a quick note:

  • This is a VERY simplified carrot cake recipe. I didn't put ANY spices in it. My family HATES spices in dessert.
  • It is also fairly mild (aka not-so-sweet). Again, due to a dietary restriction, I made this as less sweet as I possibly can. If you are a sweet tooth and have a chronic addiction to everything sweet, add more sugar as you like.

Okay, my Mama LOVES carrot cake. I decided to make one without baking, so I steamed the batter instead. The top is not crusty but the cake is very moist and fluffy. I love it.


Simplified Carrot Cake With Cream Cheese Icing



Serving: 12-15 people (depending on the size of each slice, the smaller each slice, it obviously means the more people can have a share)

Carrot Cake Ingredients
  • 3 large sized carrots (this will make up around 3-4 cups of shredded carrots)
  • 100g of walnuts (roughly diced)
  • 2 cups of flour (I used the plain type)
  • 2 teaspoons of dark cocoa
  • 2 teaspoons of baking soda
  • 1 teaspoon of salt
  • 1 1/4 cups of brown sugar
  • 1 1/2 cups of vegetable oil
  • 4 large eggs (beaten)
Additional note: You can use pecan or any other nuts in substitute of walnuts. If you like spices, you can add ground nutmeg, allspice and cinnamon (any or in combination). The usual will be around 1 teaspoon each but you can add or lessen the amount as you like. Other ingredients that can be added are raisins and sultanas and any dried fruit such as cherries.

Cream Cheese Icing Ingredients
  • 250g cream cheese (room temperature)
  • 100g unsalted butter (I'm too lazy to use unsalted one, I used a salted butter. I'm a rebel that way. This also needs to be in room temperature)
  • 1/4 cups of icing/confectioner sugar
Cooking Method
  1. Sift through the dry ingredients (flour, baking soda, salt, dark cocoa) and add brown sugar. Mix well.
  2. In another bowl, add chopped walnuts, grated carrots, vegetable oil and beaten eggs and mix well. This is the wet ingredients.
  3. Prepare the steamer. I steamed my cake on a large wok, so I waited until the water is boiling. Alternatively, you can bake the cake instead at 170 to 180 degrees Celcius for 45 minutes to 1 hour.
  4. Add the wet ingredients into the dry ingredient's bowl and mix well. The batter should be quite thick and not runny. Put the batter into a 9-inch dish.
  5. Put the cake dish onto the steamer and steam for 45 minutes to 1 hour. Ensure the boiling water is adequate. I added more boiling water at half time. Make sure to add boiling water and not cool tap water as this will drop the steamer's temperature. The stick/knife should come out clean with no sticky batter once the cake is fully steamed.
  6. Put the cake on a cooling rack to cool before icing it. This will take around 1 to 2 hours.
  7. While waiting for the cake to cool, prepare the icing by beating the cream cheese, butter and icing/confectioners sugar together. If you want the cream cheese icing to taste citrusy, you can add a few drops of lemon/lime/orange with a dash of their zest. You can also add 2 drops of vanilla essence.

As you can see from my cake slice, the cream cheese icing is melting. I couldn't wait so I immediately cut the cake and iced it. DO NOT DO THIS. The icing will melt. Pardon my impatience.


Anyway, this cake is pretty simple and it turns out soft and fluffy. I love the texture. My Mama, Baba and third sister seemed to enjoy the cake so I deemed this a success!


Wednesday, December 23, 2015

Thai Basil Chicken

I've been bitten by the travel bug. Well, the vlog of travels, to be precise. I was watching the travels of this guy, Mark Weins, who is based in Thailand and I saw that he made this delicious looking (and sounding) dish. I knew this dish from my favourite celebrity (SHOUT OUT TO MY BABY NICHKHUN OF 2PM!) as this is his most favourite Thai dish.


Thus, I decided to cook this. It's fairly simple if you ignore the preparation part (the tedious part is to peel the garlic. It's a LOT of garlic to peel!). You basically just chuck everything one at a time and it's done!


In Thailand, apparently this dish is one of the most popular dishes ever. It is usually eaten with rice and fried egg. Since my family LOVES spicy food, I used a lot of chillies. You can adjust the number of chillies based on your preference. It goes without saying, the more you add the chillies, the spicier the dish will be.



Thai Basil Chicken


Serving: 4-5 persons

Ingredients
  • 3 pieces of chicken breast/keel (I deboned and minced the chicken, it's a great stress reliever)
  • Thai/holy basil (the taste of Thai/holy basil is different from the basil we use in Italian cooking. I found this at a local Aeon supermarket. In Malay, it is called 'daun selasih' if I'm not mistaken)
  • 10 cloves of garlic
  • 15 birds eye chillies (yes, we like it as spicy as we can take it)
  • 1 1/2 tablespoons of dark soy sauce (light soy sauce can be a good alternative)
  • 1 1/2 tablespoons of oyster sauce
  • 1 1/2 tablespoons of fish sauce
  • 1 medium sized carrot (I julienned the carrot, but you can slice it any way you prefer)
  • 4 tablespoons of vegetable oil (for frying)
Additional note: You can add more vegetables such as pepper. You can even add mushrooms. Another thing to note, I found the original recipe used sugar (around 1/2 tablespoon). However, my family despised (ABSOLUTELY HATE) sweet savory dishes, I decided to omit the sugar. If you like it, you can add it. Alternatively, you can use sweet soy sauce.


Cooking Method
  1. Mince or finely chop the garlic and birds eye chillies. I made it into a rough paste using my mortar and pastle.
  2. Debone and mince the chicken.
  3. Heat up the oil and saute the minced garlic and birds eye chillies until a nice fragrant appears (the oil will turn light reddish).
  4. Add the minced chicken and fry until chicken is cooked through. Since the chicken is already minced, it will cook fast (around 5 to 10 minutes). Chicken breast is a white meat, so it's dry. We LOVE white meat. If you prefer the red meat of chicken, then you can use chicken thigh or drumstick. The meat will be juicier.
  5. Add the sauces (dark soy sauce, oyster sauce and fish sauce) and mix well.
  6. Add the vegetables and stir until the vegetables are ready.
  7. Add Thai/holy basil before you turn off the heat.
  8. Finally, add salt if needed.


Voila! It's all done! This is so delicious and it has my Baba-approval. My dad has very limited palate and he usually likes fried food or curry best. He has a second serving so I take it he likes it. 


P/S: Do visit Mark Weins Youtube channel. It is awesome! I love his Langkawi series.





 
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