Coconut Bread

Today, was thinking of the ya chai boa, coconut bread that we used to eat in our younger days. Usually we bought this from our Indian Roti Vendor and it taste so delicious, but nowadays, I am not sure if we still have them. I guess it is hard to find. I cannot make exactly the same. what I did was, i copy the Hokkaido bread recipe, as I have tried this bread before and I think the texture is good for my coconut bread, hence I used it here. The recipe is as appended below, and I got it from Christine's Recipes. Very good and easy to manage, but I would like to reduce the salt content, as I think it is a bit salty for me.

• 540 gm bread flour (don't add all, esp if you do not have a bread maker and have to make the dough manually)
• 86 gm caster sugar
• 8 gm salt ( I think 6 gm is enough for me)
• 9 gm full cream milk powder（original recipe calls for a kind of natural milk essence,
• 11 gm instant dried yeast
• 86 gm whisked egg
• 59 gm whipping cream
• 54 gm milk
• 184 gm tangzhong (50gm bread powder, 250ml water, heat)
• 49 gm unsalted butter, melted

Add all ingredients (except butter) into a breadmaker, first the wet ingredients (milk, cream, egg, tangzhong), then followed by the dry ingredients (salt, sugar, milk powder, bread flour, yeast). (Note: I used to make a small well in the bread flour, then add the yeast into it.) Select the “dough” mode (refer to the menu of your breadmaker to select the kneading dough programme). When all ingredients come together, pour in the melted butter, continue kneading until the dough is smooth and elastic. The time of kneading in the breadmaker is about 30 minutes. Then let the dough complete the 1st round of proofing, about 40 minutes, best temperature for proofing is 28C, humidity 75%, until double in size.

Transfer the dough to a clean floured surface. Deflate and divide into 3 equal portions (see picture 1). Cover with cling wrap, let rest for 15 minutes at room temperature.

Roll out each portion of the dough with a rolling pin into an oval shape (See picture 2). Fold 1/3 from top edge to the middle and press (see picture 3). Then fold 1/3 from bottom to the middle and press (see picture 4). Turn seal downward. Roll flat and stretch to about 30cm in length (see picture 5). With seal upward, roll into a cylinder (see picture 6). With seal facing down (see picture 7), place in the loaf tins to have the 2nd round of proofing (see picture 8), until double in size. The best temperature for 2nd round proofing is 38C, humidity 85%.

Brush whisked egg on surface. Bake in a pre-heated 180C (356F) oven for 30 to 35 minutes, until turns brown. Remove from the oven and transfer onto a wire rack. Let cool completely. For this part, I think from my own experience, you have to make sure that the egg is well whisked before you brush it on the surface of the fully risen dough, If too thick, it will turn to dark brown too fast, and the colour does not look fresh or attractive.

Read more: http://en.christinesrecipes.com/2010/10/hokkaido-milk-toast-japanese-style.htm

For my coconut:

• 200gm of freshly grated coconut
• 1 pc of Gula Melaka (about 200gm, but it depends on your personal choice)
• Mix and stir over small flame with panda leaves
• Let it cool and use when the dough it ready

And I am happy, it turned out to be quite good. My cousin sis, Mary said it was good. I also sent a few to Sunny but haven't got his comment. And I have tried one on my own, and I am very satisfied. The bread texture is so good.

Choong

BM

The Shift- Another Book by Dr. Wayne W. Dyer

After two days, in between my baking...etc, I managed to finish reading this, and hope to re-read this just to make sure I do not miss the key points inside. Very interesting, From, Ambition, To and Meaning...each part of this is well explained by Dr. Wayne Dyer.

And I like the ending part which reads like this:

The Bushman in the Kalahari Desert talk about two "hungers."

There is the great Hunger and there is the little hunger.

The little hunger wants food for the belly;

but the Great Hunger,

the greatest hunger of all, is the hunger for meaning.

There's ultimately only one thing that makes human beings deeply and profoundly bitter,

and that is to have the thrust upon them a life without meaning.....

There is nothing wrong in searching for happiness....

But of far more comfort to the soul....

is something greater than happiness or unhappiness, and that is meaning.

Because meaning transfigures all....

Once what you are doing has for you meaning,

it is irrelevant whether you're happy or unhappy.

You are content__you are not alone in your Spirit__ you belong.

(Sir Laurens van de Post From HastenSlowly, a film by Mickey Lemle).

I am looking forward to buying the next few books by Dr. Wayne Dyer...very much looking forward. But books in Malaysia seems to be very expensive nowadays, and for this one I got it at RM 57.90.

Choong

BM

Sleep...

Reading this book now, or I would say, re-read this book, since I have not really fully absorbed the contents in it, and also since I have the time to do so.

And the reason I write this article, is of course has something to do with this topic. For unknown reasons, I have not been getting the very good sleep since like 10 days ago (you see,  I have a lot of time, and I have been sleeping close to 9 hours, so for sure it is lengthy enough but the problem was that, I always woke up in the middle of the nite or say between 3-4PM). Though perhaps during the sleep, I might have reached 2REMs for example, and then woke up, and stay awake for 1-1.5hours, and hence I have wasted one REM, for example, and hence it is affecting the kind of quality sleep I need. Of course, right after that, I have gone back to sleep until 8.30, 9 or 10am, but then that kind of so called interrupted sleep is very much different. And last nite, I have had the chance to sleep until 7.30am this morning without any interruptions...and the feeling is definitely different. Though it is less than 8 hours, but with continuous full sleep, may be like 6REMs possibly, haha I am just guessing , hence it makes a lot of difference. You feel so much energetic and joy. That is for now....

And if you have a chance, do read this book, esp if you have some sleeping problems.

Choong 

BM

Bread/Buns

After second trial, only then I manage to get the texture I want. You see, I like to eat bread a lot and if you have been to Japan or good Japanese bakeries, you will know what I meant here. They bake the best breads ever, in my opinion, and only when I was working in Food related sector when I was with Wolff Cellulosics, only then I knew that there is such a thing called High Protein flour. I though all flour are the same. Know that I am learning to bake, you have many types, oh gosh I can't even remember them. You have fine flour, pau flour, bread flour (high protein flour), all purpose flour, Rose flour, self-raising flour....and the list goes on. But it is fun, and actually the type of flour you use is very important, besides the technique you apply. You miss out one thing, then the result will turn out differently. Say for instance when I try this recipe out the first time, and as I do not have a dough maker (it is machine where you put everything in, set the timer, and choose who mode you want, you can just leave it there, and it will process for you), and I have do it manually with my hands. The first time doing that, I failed to get the texture I want because I added in too much flour...so that the dough will be less sticky. Well, when I got the first batch of my bread after the baking, I was sad.....but they say, never give up and being a persistent person, I tried again the next day, after doing some post analysis on which part I failed and which area should I zoom into (I need to thank my late Aunt, as when I was a boy I used to sit next to her when she is preparing the pau dough, and hence I got an idea how to improve my dough making process, manually). And here you are, after my second testing...though the appearance is still not perfect, but I got what I want and the bread texture is simple gorgeous. I got the recipe again from Christine's recipes but I modify a bit of it to suit what I want.

350 gm bread flour (leave some if you are making the dough manually, without the machine)

35 gm sugar

5 gm salt

56 gm whisked egg, plus extra for egg wash

7 gm milk powder (I use Nestle milk powder)

125 ml milk (full cream Dutch lady milk)

120 gm Tangzhong (refer to the method mentioned below. All I copied from Christine's recipe, weblink is enclosed for your reference).

5 to 6 gm dried instant yeast

30 gm butter, softened at room temperature

100 gm raisins (I use 50gm raisins, and 50gm dried longan)

1/2 tsp mixed spice, or to taste

Ingredients of tangzhong (湯種 The amount is enough to make two loafs):

• 50gm/ 1/3 cup bread flour
• 250ml/ 1cup water (could be replaced by milk, or 50/50 water and milk

Method of making tangzhong:

1. Mix flour in water well without any lumps. Cook over medium-low heat, stirring consistently with a wooden spoon, whisk or spatula to prevent burning and sticking while you cook along the way.
2. The mixture becomes thicker and thicker. Once you notice some “lines” appear in the mixture for every stir you make with the spoon. It’s done. You get the tangzhong. (Some people might like to use a thermometer to check the temperature. After a few trials, I found this simple method works every time.) Remove from heat.
3. Transfer into a clean bowl. Cover with a cling wrap sticking onto the surface of tangzhong to prevent from drying up. Let cool. The tangzhong can be used straight away once it cools down to room temperature.  Just measure out the amount you need. The leftover tangzhong can be stored in fridge up to a few days as long as it doesn't turn grey. If so, you need to discard and cook some more. (Note: The chilled tangzhong should return to room temperature before adding into other ingredients. )

Read more: http://en.christinesrecipes.com

Thanks.

Choong
BM

Butter Pound Cake

Lately, I have been baking a lot, enjoying every moment of it, and when you get the results you wanted, and when friends and relatives, after trying it, giving positive and good comments, it motivates you even more. And I have been feeling like in cloud nine lately, simply because of this. Life can be very simple, and happiness can come from many simple things in life.

Oh, by the way, my recipe comes from Christine's recipe and it is as appended below if you want to try them.

Ingredients:

• 200 gm cake flour
• 1 tsp baking powder
• ½ tsp salt
• 200 gm unsalted butter, room temperature
• 175 gm caster sugar
• 3 eggs
• ½ tsp vanilla extract
• 50 ml milk

Choong

BM

Malaysia mourning, Malaysians mourning

I was preparing everything early in the morning (well, not so early), by getting candles ready, as I am going to offer prayers this morning....and when I saw this picture in Facebook, I could not help but teardrops fell freely from my eyes. I just could not help it...you know, not only because they are Malaysians, but the way they are being "killed or sacrifice because of political ideology...whatever you may call that".

May you all rest in peace......

And since I am a Buddhist, I will offer my prayers following my belief....May all of you rest in peace, may you all be peaceful.....sadhu sadhu sadhu.

And also this morning, I happen to read an article from Fast Future Forward, a link is appended below..http://www.futurefastforward.com/component/content/article/9924.html

it makes me feel even more sad on this.....I do not know why human beings are doing this? Greed for Power? Or ...I just could not comprehend and understand. I wish them well.

That is what I want to write for today.....this morning, my feeling.

Thanks.

Choong

BM

Butter Cookies

Good to try this cookies, with the recipe from Christine's recipes book. It tasted yummy and I would like to keep a record here, just to make sure I remember I had the chance to make this before.

• 150 gm plain flour / all-purpose flour
• 30 gm corn flour / corn starch
• 20 gm custard powder
• 160 gm butter, softened at room temperature
• 50 gm icing sugar
• 1/4 tsp vanilla extract
• 1 tsp baking powder

Choong

BM

Wat For Prayers

Today, went to Wat in Tanah Liat with Mary and 4th Uncle. Main purpose is to offer prayers and transfer merits to all deceased family members and beings in general. There were 12 monks, coming all the way from Kedah and Thailand and we are very honoured to have the chance to chant and offer prayers during this time, as it is the lunar 7month, and best to offer prayers and chanting, with the intention to transfer good merits to them. Glad this was done and hopefully all our beloved, deceased family members and the whole universe will be able to receive our chanting, our prayers and transfer of good merits. May you all be happy and peaceful always. Sadhu sadhu sadhu.

Choong

BM

Books To Read (Share)....

This trip home, besides prayers (lunar 7 month... more prayers in Buddhist wat nearby, and other free time would be cooking and also reading, of course also sometime to socialise. I have read two Buddhism books, which I have already shared the title in Facebook). But this book I like it a lot, and I think if you want to find something to motivate yourself further or trying to be more positive in your outlook on whatever it is, this books really helps a lot.

And while reading this book, I was also reading a book from Tzu Chi, written by Master Cheng Yen, Dharma As Water,

it is sort of very complementing some of the opinions share, on mind, on universality...etc.

Feel free to read both books, and happy reading if you found both.
For Dharma as Water, I think you can easily get this from Tzu Chi foundation, in Kepong or in Penang, and for Dr. Dyer's book, I got it from Kinokuniya book store.


Thanks.

Choong

My 5 cents of thoughts.....my personal thoughts, not for circulation.

I do not want to write this, but I might as well write it for my own personal reading down the road. at least my own opinions.

With the current political issue in Selangor and without taking sides (as I really do not know much details about politicking, I would like to just record my comments as follows, from my personal observations. The news in the internet are all sometimes confusing and misleading...or highlighting points or issues only based on their own agenda, that is again my opinion. I do not feel too much of neutrality in the overall news reporting.

1) Why has nobody really touch on the topic, in the first place, why TSKI was sacked? Out of the 6 reasons, were there any validity, I mean with proofs. I have read the latest from Bank Islam coming out to clarify about the out of bank settlement issue,...but what I am asking is that, why no one gave TSKI enough time to really clarify these 6 accusation hurdled upon him? And proofs, witnesses and justifications...

2) Why was there an immediate sacking of him from the party without giving him time to explain all these in details... I think this sacking is also done in a rush to achieve may be some other form of agenda. This again is my postulation or my feeling.

3) And from these, I think TSKI is just a victim of circumstances reacting, as he is the officially appointed MB by HRH, the Selangor Sultan, so I think from this perspective he did nothing wrong. He has the right to do what he deems right and protecting himself. It is already stated clearly that nobody can fire the MB unless he resigns himself from the position (if my understand is right)... but my key point here, I think he has every right to reach on this matter.

4) PAS, though a component of Pakatan, but they have the right to choose what is right in their opinion. There is nothing wrong here, why must all the blame being pushed to this party...DAP and PKR came to the same agreement does not mean PAS has too. They just want TSKI to be treated fairly and in proper protocol.

5) Politics or to be precise, politicians are "dirty"...today, then can praise you, tomorrow, it can be 180 degree turn. Once they said TSKI is very hardworking and honest MB, and the next day, they can say otherwise, and why it took all of them 6 years to come out with all these?

6) Many readers who commented on the web-links and news, sometimes, I feel quite sad to read them all. I think most of them comments for the sake of commenting, or they do not read the news at all, or it is very much bias comments, with so much personal attacks....I think it is very pathetic.

OK you can say my comments is biased....does not matter. But from my perspective, and as a Malaysian, I need to be convinced what were the mistakes done by TSKI, to be fired from his own party, and to be asked to resign from his position as a MB?
What are the justifications, reasons.... and was he given the right forum, the right platform, the right space to explain himself.....if all these are done, and confirmed he has done something improper, then follow the proper protocol, I believe he will be much convinced to cooperate. But for now, even if I were him, I will not vacate the seat because I think the issue has not been settled in a proper manner to begin with, and he has not been treated with "respect" due to a MB and a senior.
Convince me, and if I am convinced, then I will close my mouth totally on this topic. But for now, I can't.

I hope it will be settled soon, as we have more urgent issues to handle, our economy, racial harmony, and safety related issues (prevention against burglary, robbery....etc) in the country.

Thank you.

Choong
14 August 2014

Foreign Cooks, local chefs, or??? (Only my personal opinion and not for distribution)

Again, as I have given my own personal comments in FB regarding this issue. I think the key point here, we are not talking about big restaurants, big hotels, or foreign food restaurants (like Thais, Burmese, Filipinos, French, Italian). Here we are talking very much of our street foods, our hawkers good, our local delicacies....like Nyonya cookings, like white curry mee, hokkien mee, fried okay teow....chi cheong fun.. o kuey, o jian, and many more......

Questions:
1) This should be more of family type of recipe, and pass on from generation to generation
2) It suppose to help more income for the family
3) should be very much local taste, specialty to that area, for example Penang cendol, Penang laksa.... Why must you employ foreigners to cook these food, or to make these food, do they know the taste? Are they able to know exactly what is so special about Penang taste for example? You can get them to  assist in the kitchen but NOT taking fully over.

Personally I have experienced a few times, specially in KL area, at pasar malam, those selling popiah, those selling asam laksa using foreign cooks (so called) but they are, for me maids employed to help with domestic chores but taken advantage of by the local vendors...and in return they just sit next to the counter or not appearing at all, and leave everything to the "imported cooks"... I think this should not be the way.
I have no qualms about this, if they are not really so called local food, and it makes it more difficult for me to accept so called foreign cooks taking over our pasar mlm hawkers? Is this not a kind of abuse? If I were to go for a trade in a pasar mlm, it is a means of making more income, and if I get or employ 3-4 maids to take over my role of a cook, I think this is a kind of being lazy and to take over the advantage of cheaper labour and making more profits out of that, and in the process sacrificing the local food, local taste.

And take another example, Nyonya food, it is basically found only in a few places, and even now, if you really ask me to cook Nyonya food (and for sure I like to cook), it will be a big problem. Yes, you can train some people to take over, and your family members of locals, perhaps it makes more sense, Say you take a Indon or Filipino (no offence intended), for a start, the tastebud is different, and the  food taste they have since they were young were different (being brought up and exposed to different environment) and hence if they were to cook, the authenticity will not be there anymore. Yes, possibly after many years, they can be well trained, but what is the percentage of success rate?

And having said that, and being a Malaysian, and having taken Malay food from a very young age, and if you were to ask me to cook a pure 100% Malay food, I still cannot make exactly the taste.. for example sambal tumis, if it is made by a person of Chinese origin, it could be a bit sweeter, hence the real taste is not there any more. You can say well, you add more varieties to the local cuisine, yes, true, but what I want is the authentic one, not the variation.

And have anyone asked, are we importing professional chefts/cooks or we get foreign workers, layman workers, maids, to take over the cooking role? which one is which one? In my opinion it is more of the latter, as an easy way out, to cheaper labour cost and the shop owner can save cost, and can also take advantage of the maid having to work 6-7 days a week. with local workers, they cannot have this "privilege"...!!

So, think carefully. I am sure with new rules and law, people will complain, but we need to think of the long term, for the benefits of culture and tradition. Do not take easy way out.


Choong
BM

Recent Issues

This year, I think there are so many incidents happening.

First you have the issue on MH 370.
Then you have MH 17.
Then you have the Taiwanese plane issue.
Then you have the Algerian Airline issue.
Next, on the Gaza.
And then you have on the kidnappings in Sabah area.
You also have issue in Xinjiang then the plant explosion in Zhejiang area.
latest, you have on the Kaoshiung gas explosion issue.

As a Buddhist, you only can help to offer prayers and cases where you can offer some form of assistance in the form of donations, then you can try your best to support.
And only wish all that are affected, my prayers are with you all. And to all the deceased, may you all rest in peace....

May you all be happy and peaceful always wherever you are.

Sadhu Sadhu Sadhu.

Sincerely,
Choong,
Home

My Personal View Only

Of late, I commented more often in face books on some issues I feel I should comment, as a Malaysian.

MB-Selangor... Although I am not a Selangorian, but being a frequent visitor to Selangor and having spending the last 8-9 months in Malaysia alone, I have been observing and would like to write down my points of view here.

1) Right until now, there are many MPs from PKR and a big number of PKR members, including some from DAP and PAS are asking for his resignation. And the reason the have given... if there are any, often sound to me a bit weird or invalid.
Until now, I still do not know why is he being asked to leave? If they have the valid reasons, for example, if he cannot perform his tasks well, he is negligent, he is a womaniser, proof of corruptions...but until now, I hear nothing, so I am not sure why he was being ask to vacate his seat.

2) The way he has been asked is very impolite, I mean he is a member of PKR, he is a MB, he is a senior citizen, he is a leader, and why people do not show him the proper respect due. And if people can say I have not absorb enough Malay culture (adat sopan santun Melayu, which I think I have enough), then what about those who, those real Malay party members and leaders --don't they need to show their adat kesopanan a bit. Please do not treat yang berhormat like a criminal.

3) As I said I am not a politician, and I am not a Selangorian, but an person who supports fairness (the fullest, as they say the world will never be fair, esp political world)...to those who want him to be replaced please let us know why (I am curious and I am not a politician for sure) and I trust there are a group of people who wants to know the reason too.

4) And on the proposal to have Puan Wan Azizah to lead and take over, then please let us know how capable of her to lead a state, putting aside whether a lady can be actually the MB of Selangor, that to me is secondary. But until now, I have not really seen her leadership in full manner, let alone, her mgt skills to manage a state like Selangor. Convince us why the replacement is needed, first of all, then convince us that Puan Wan Azizah is the right candidate for this MB post, assuming her gender is not a problem for Selangor state.

5) I read an article, could be that my understanding is improper, and it says something like this, that the PKR of Selayang mentioned the MB has to leave because the MB has failed to lead Selangor to become a role model state...Pardon me sir, what is that suppose to mean. First of all, what is a model state, which state by PR is a model state at this stage of time? Penang? It has improved a lot in the island, but over in Butterworth, there are still much room to improve further. Just take a look at the drain/longkang in BM high school area...Ok, I am not going to touch the details here at this moment. Now coming back to the statement by Selayang PKR leader.. I am not sure if this person is the MP for Selayang, but I have a question to ask, as I understood Selayang parliamentary seat is under PKR. Sir, let me ask you this question, is Selayang or has Selayang been the role mode parliamentary seat in Selangor, kindly enlighten us? If that has not been done, why and does it mean also you need to vacate your seat. The reason I asked as being a frequent visitor here, almost at least 2 weeks staying at my sister's place in Selayang, I think Selayang is very dirty. Just go to around pasar borong are, or the whole stretch of buildings where a lot of foreign workers stay, kindly visit and take a look. Or the shop lots (many restaurants in this location) condition near Selayang Jaya, esp at nite time, they have many stalls selling food. Kindly check and let us know if that is hygiene enough, clean enough. I used to joke with my sister, that the small town around Kluang area (you will pass by this part when you drive to Mersing/Pulau Tioman) and it is much cleaner than Bandar Selayang.
And of all, I cannot fanthom why this is being used as a reason for the need of TSK to vacate his seat, I think it is not solid enough.

6) At this stage of time, I think a lot of media might also provide their own stories, but from my understanding, TSK has done a lot, like the water deal. I am not sure exactly on the Kidex issue at this moment...I am waiting to know the details more. But a MB who saves a lot of money for the state, I think it is getting very rare. But of course I hope he will invest more in the infrastructure by working closely with the federal government to improve further Selangor state... esp Selayang area...haha. I think Selayang has a lot of potentials and a lot of space that need further improvements.

Anyway, I hope Selangor can come out with the right answer as soon as possible. The way this issue is being handled, I have a big question mark on their capability of manage the country, as they keep on saying that Putrajaya is their target. I think first of all, manage well and lead well the states that are under your care.

I have written before, and I still have the same opinion. A good state leader is someone who cares for the rakyat, who cares for for the state, who will sacrifice himself for the benefit of the rakyat and the state is all aspects.

This is my general opinion only and I am writing this down in my personal blog for my own reference only, in the future. a few years from now, I would like to recap what has taken place and what is the solution that has taken place and whether my understanding and belief at this stage of time is correct and in right perspective.

Sincerely,
Choong SH