Salary Survey 2010 for Malaysia

Been working very hard and wondering whether are you being paid accordingly for the work done?

Do check out this industrial salary survey conducted by Robert Walters.

Malaysia Salary Survey 2010
 
Robert Walters is a London-based recruitment consultancy. The company is specialized in recruitment, executive search and recruitment outsourcing businesses, with 38 offices in 17 countries. Sourced from Wikipedia.org

Mango Ice Cream

With the crazy weather today, a cool dessert might do the trick to cool down the soul.  This week, I did Mango Ice Cream.  Making ice cream is not as easy as it looks.  I remember when I was a kid, I would try to do my own popsicle, by making a cordial drink and deep freeze it with a stick in it.

Anyway, this is how the big boys do ice cream.

Mango Ice Cream

Ingredients:

Ice Cream:

• 4 egg yolks
• 2/3 cup Icing Sugar
• 2 cups Mango Puree*
• 1 tablespoon Lemon Juice
• 1/2 cup Coconut Cream
• 1/2 cup Whipped Cream / Heavy Cream

Mango Puree: *If you can't buy it off the shelf

• 3 Mangoes, seeded, peeled and sliced
• 1/2 tablespoon Lemon Juice
• 1 tablespoon Icing Sugar

Steps:
Mango Puree:

1. Once you have seeded, peeled, and sliced the Mangoes, blend the Lemon Juice and Icing Sugar with it until smooth.
2. Taste the mixture.  If it is not as sweet as you prefer, you may add a little more Icing Sugar.
3. Add water a tablespoon at a time until mixture puree smoothly. 

Note:

1. If you chose Indian Mangoes or any Mangoes that are known to be sweet naturally, you may cut down on the Icing Sugar.
2. Puree are supposed to be thick.

Ice Cream:

1. Boil the water in your pan under low heat.  Place the Egg Yolks and Icing Sugar into a bowl.  Place that bowl into the pan.
2. Beat the eggs until thick and creamy.  Remove from heat and continue beating for another minute longer or until cool.

3. Place the Mango Puree, Lemon Juice, Coconut Cream, and Whipped / Heavy Cream into a large bowl.  Mix it well.
4. Gently fold in the eggs into the mixture.

5. Pour the mixture into a steel plate or tin with Aluminum Foil.  Place it into the freezer for approx. 3 hours or the mixture is almost frozen.
6. Transfer into a mixing bowl and beat it under fast speed until smooth.
7. Place the mixture into a container to store for overnight.
8. You may scoop and serve.

Good luck and Enjoy :)
Enjo

A Valentine's Which I Forgot

I totally forgotten to wish everyone a Happy Valentine's Day, due to old age and CNY clogging up the action.

Here's something I wrote and posted from my version 1.0.

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Love

The sweetness of its smell,

Washing us with sense of calming;

The richness of the color of its petals,

Making us wondrous and lovely;

The sincerity of its welcoming leaves,

Giving us a sense of being wanted;

The protectiveness of its thorns,

Keeping us safe from harm's way;

The strong supporting stem,

Giving us strength to brave the storm;

The intimacy of the flower,

Bringing us together;

When it blooms,

it will be the most beautiful of all.

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Happy Belated Valentines everyone!!! :)

Spaghetti Bolognaise

This is a super late post. I did this 2 weeks ago. I was suppose to post this for Valentine's. As it makes a good main course for a candlelight and wine dinner :)

Spaghetti Bolognaise

Ingredients:

• Pasta or the standard spaghetti pasta. 
• Olive Oil
• 2 Big Carrots
• 2 Big Onions
• 2 Green Peppers / Capsicum
• 4 Big Tomatoes
• Button Mushrooms (Fresh / Canned) *
• Oyster Mushrooms (Optional)*
• 200g Streaky Bacon (Optional)*
• 500g Mince Meat (Chicken / Beef / Pork)
• White Pepper
• Black Pepper
• 2 - 3 Bay Leaves
• Oregano
• Thyme
• Tomato Puree (Small Can)
• Spaghetti Sauce (1 Mid-Size Bottle Prego Brand)
• Salt
• A serving of Red Wine (Optional)
• Parmesan Cheese
• Mozerella / Cheddar Cheese

* Quantity based on your own preference.

Steps for the Sauce:

1. Diced the Onions, Green Peppers / Capsicums, Streaky Bacon, and Tomatoes.  Shred the Carrots.  Slice the Buttom Mushrooms.  Peel the Oyster Mushrooms into manageable pieces.

2. Take the Mince Meat and place it into a bowl.  Sprinkle few dashes of White Pepper and Black Pepper until its all over the meat, and a dash of salt.  Mix the meat well.  Leave it aside.
3. Heat a big pot with Olive Oil.  Once the oil is heated, put your diced Streaky Bacon.  Stir fry it until it is cooked, then put your diced Onions in and stir it for half a minute.  Put in the diced Green Peppers / Capsicums.  Stir fry it until it is soft.  Put in the Bay Leaves.

4. Put in the Mince Meat mix into the pot.  Stir it until the meat is cooked (Chicken / Pork turns solid white; Beef turns brown).  Add in a little more dashes of White Pepper and Black Pepper.

5. Put in the shredded Carrots, sliced Button Mushrooms, and diced Tomatoes.  Stir it continuously until the diced Tomatoes go soft.
6. Sprinkle the Oregano and Thyme into the pot.  Stir it until the herbs are mixed in.

7. Pour in the Tomato Puree into the pot.  Stir well.
8. Pour in the Spaghetti Sauce.  Add in a mug of water.  Stir well.
9. Put in the peeled Oyster Mushrooms.  Pour a serving of Red Wine into the pot.  Stir well.
10. Sprinkle a few dash of Salt.  Stir and taste the sauce.  If insufficient taste, sprinkle more salt.  Normally, a tablespoon is sufficient.
11. Close the pot and let it boil.  Do stir it in an interval of 10 minutes to avoid burning the bottom.  Let it boil for 30 minutes.

Steps for Serving:

1. Boil quarter pot of water, with a dash of Olive Oil and Salt.
2. Put in the Pasta when the water is boiling.
3. When the Pasta is soft, drain the water and pour a few tablespoons of Olive Oil.
4. Mix the Pasta and Oil well.  So the pasta will not stick together.
5. Take a self-preferred portion of Pasta and put onto a plate.
6. Shred some Mozerella / Cheddar Cheese on the Pasta.
7. Pour a self-preferred portion of the Sauce on the Pasta.
8. Sprinkle some Parmesan Cheese.
9. Serve immediately.

 
This recipe is quite tiring, as it needs a lot of stirring.  Please do take note, Pork and Wine is optional.

Good luck and enjoy :)

After CNY

Just reached KL after 4 hours of driving.  The highways was having sporadic standstills, only to find out that it was caused by nosy drivers, whom were checking out accidents or cars getting summonses by the police.

When I caught glimpse of the Sungai Buloh Jejantas Pitstop, I knew that CNY celebrations are over for me :(

I guess its not a big deal for me, as it same as every year except my cousins weren't here, and the angpow collection seems to be getting lesser and lesser! 


Back to hustle and bustle of everyday life.  I hope your CNY was a great one!

CNY Exodus

I guess most of everybody would be hitting for the highway today and tomorrow.  Hoping to reach home in time for the annual reunion dinner with the family.

Do take note of the traffic as time draws closer to tomorrow night, the traffic would be murder.  Drive cautiously, keep a distance with the car in front - better to kiss your love one rather than a stranger's car butt, and don't speed - government already gave the police a new toy gun to play that can target cars a kilometre away and it's handheld enabled.

Here are some links that might help you to plan your exodus.
Integrated Transport Information System - ITIS @ http://www.itis.com.my/
Lembaga Lebuhraya Malaysia - LLM @ http://llmtrafik.gov.my/
Lembaga Lebuhraya Malaysia Hotline for Live Traffic Update (7am - 10pm) @ 1800 88 7752
PLUS Travel Suggestion @ http://www.plus.com.my/index.php?eID=tx_cms_showpic&file=uploads%2Fpics%2FJadual-TTA-_BI_.jpg&width=800m&height=1000&bodyTag=%3Cbody%20bgColor%3D%22%23dddddd%22%3E&wrap=%3Ca%20href%3D%22javascript%3Aclose%28%29%3B%22%3E%20%7C%20%3C%2Fa%3E&md5=a198fcf2ab86b1667d563422465d0290

Have a safe journey back and Happy Chinese New Year! 恭喜发财！

Roast Pork

Special posting for the forthcoming CNY celebrations.  Many of us have been always heading over to the markets or restaurants to get a serving of roast pork.  There is also the posibility of not getting your share as by the time it reaches your turn, it is all sold out!

Why not try making your own?

Ingredients:

• Pork - Belly Area (Don't choose a fatty slab, the moderate would do)
• Salt
• White Pepper
• Black Pepper
• Vinegar

Sauce Ingredients - Apple Sauce (Optional - English Style):

• a dozen green apples (Sliced)
• a cinnamon stick
• a few cloves
• sugar (to taste)

Equipment:

• Turbo cooker or Oven
• Brush

Steps:

1. Get your butcher to cut slits into your pork.  Easier for cutting and serving.

2. Wash the meat.
3. Rub salt all over the meat.
4. On the underside, rub a generous amount of white and black pepper.

5. Leave it in the fridge for around an hour. (Optional)
6. Preheat your oven at 250°C for 15 mins.
7. Place the underside facing up in the oven.  Increase the heat to 350°C.
8. Roast it for 45 - 50 mins.  Try piercing the meat with a fork.  If it is done, it should be easy to pierce.

9. Once done, flip it over that the skin faces upwards.
10. "Paint" the skin with vinegar using the brush.  You may be generous as long as you are "painting" and not pouring.
11. Roast it again for around 20mins.  It should look nice and crunchy.

12. Let it cool until warm, as the excess pork fat is being dripped out.
13. Take it out and slice the meat into slices.  If you want to make it Chinese style, chop it up with your cleaver.  You may serve.

Steps for the Apple Sauce (Optional):

1. Sliced your apples into slices.
2. Place them into a pot over a low heat.
3. Throw in the cinnamon and cloves.
4. Stir it continuously until it becomes mush.
5. Test the taste.  If sour, add in a little sugar and mix.
6. Taste it again until desirable.

Have a great Chinese New Year! Loads of Wealth and Health for this Tiger year!

Onde-onde

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I had this liking for 'onde-onde' (on-day on-day) or glutinous rice balls in desiccated coconut. This is a traditional Malaysian dessert or kuih as we would categorize it.

Here's the recipe for you all to try but it is in estimation.

Ingredients:

• 10 stalks/palm-sized bundles Pandan Leaves
• 1 Coconut Sugar Block / Gula Melaka
• Salt
• Desiccated Coconut
• 500g Glutinous Rice Flour

Steps:

1. Wash the Pandan Leaves. Cut them into small pieces. Blend it with a Blender, while blending add in a little water. Sift it and throw away the crushed leaves. Purpose is to extract the juice. It should amount to 1/2 cup diluted.
2. Use a mortar to break the Gula Melaka into small pieces.

3. Sprinkle a little salt. Mix the Pandan Juice into the Glutinous Rice Flour gradually while kneading. Ensure you don't overdo the juice pouring. Knead it into a dough.

4. Boil a pot of hot water over a low heat.
5. Pinch a little dough, enough to make a small ball. Put a piece or 2 of the Gula Melaka into the ball and roll it back into shape.

6. Drop the ball into the boiling water. It will sink but after a minute, it will float. Wait until it floats.

7. Use a strainer to pick the ball up and roll it around in a tray of dessicated coconut.

8. Repeat Step 5 - 7 until you finish the dough.
9. Let it cool and then you may serve.

Remember to keep it in the refrigerator. It cannot be kept for long.
Good luck and enjoy!

Garlic Chicken

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I did this on Sunday morning. Quite simple to do. The most it will occupy around an hour or so in preparation, and 2 hours of cooking.

Ingredients:

• Carrots **
• Cauliflower **
• Potatoes **
• 2-3 Big Red Onions - Cut into 4s
• 1-2 Whole Garlic - Diced **
• Thyme
• Mixed Herbs
• Salt
• White Pepper
• Black Pepper
• 125g Butter
• Chicken Drumsticks **
  ** quantity up to you

Steps:

1. Clean and chop up the vegetables to sizes you think manageable for the mouths you are feeding.
2. Wash your drumsticks and skin them. If you want the skin, you have leave this step.
3. Put in thyme, salt, white and black pepper to the drumsticks. Rub them together.
4. Put all your vegetables into a pot/corning ware (including the onions), and mix them around. Do not want them stuck together.
5. Place your drumsticks into the pot and arrange them nicely.
6. Sprinkle your diced garlic on top, and a little salt for taste.
7. Cut up your butter into pieces and place them scattered.
8. Sprinkle a little mixed herbs on top.
9. Add a half glass of water.
10. Placed the pot over the stove under a small fire for 2.5 hours.
11. Finally, you can serve.

Good luck and enjoy!

Mastering the Art of French Cooking

I was on my CNY shopping last weekend. Instead of buying new clothes or CNY stuff, I got a cookbook instead. Actually, it was more of an accident. My brother was buying stationeries at Popular, and I was browsing along the bookshelves. Normally, I would make a beeline to the Sci-Fi / Fantasy section, but that day was different, I headed to the cooking / baking section. Weird.

While browsing, I stumbled on this book "Mastering the Art of French Cooking". I was actually hoping to buy this book from amazon.com, but it would bear a hefty cost. I blame a movie I watched recently - Julie and Julia.

This book is quite useful for any Kitchen Enthusiast. Besides teaching you quite a lot of French Cuisine, it actually teaches you preparation techniques with illustrations and wine. Very useful for all types of cooking / baking.

The price is RM71.90, if I'm not mistaken. There's still like 3 copies left in Popular Bookstore in Sunway Pyramid.

Note: The picture is courtesy of amazon.com and the edition I was referring is paperback and the size of a standard novel.  Not like the picture above.

Cream Puffs

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Took up this endeavour this weekend to create Cream Puffs! It has been my fav for quite awhile and only the plain vanilla cream fillings entices me.

My dad has been try to make it for quite a long time. Sadly, it ended in disaster as the Cream Puff became Cream Biscuit. It was hard as a Jawbreaker candy.

Anyway, you all don't worry! My attempt was a success! So this recipe works :)

Ingredients:

For the Puff (Choux Paste):

• 50g Butter
• 60g Plain Flour
• 2 Whole Eggs
• 1/2 cup Water

For the Filling:

• 225g Butter
• 110g Caster Sugar
• 1 Egg Yolk
• 1 Whole Egg
• 1 teaspoon Vanilla Essence
• 1 teaspoon Rose Essence
• 1 teaspoon Brandy / Rum (optional)

Steps for the Puff:

1. Place your butter and water in a pot. Stir over a low heat until boiling.
2. Remove the pot, and mix it in the flour. Quickly stir it with a wooden spoon until it is pasty, and not sticky. Let it cool.
3. While waiting for it to cool, preheat your oven at 230°C.
4. Mix in the eggs into the pot until it is a paste again.

5. Fill the paste into a piping bag with a star nozzle and pipe into a baking tray. The size is up to you. **
6. Bake it at 180°C for 25 minutes or until it is puffed up and golden brown.
**If you don't have a piping bag, you may use a plastic bag with an end snipped. I suggest the small puffs as it is easy to eat. Get a mini cupcake tray.

Steps for the Filling:

1. Mix the butter and sugar together until it is like whitish cream.
2. Mix in the eggs until it is creamy.
3. Add in the vanilla and rose essence, and the alcohol is optional.
4. Use a piping bag, and pipe in the filling into the puff from the bottom. **
** You may use those tomato/chilli sauce dispensers to pipe in your filling.

Notes:

1. You may keep it for a week.
2. Reheat them for 5 mins in the oven at 180°C.
3. Please keep the puffs in an airtight container.
4. Pipe in the cream only if you are going to serve.

Good luck and enjoy! ;)

Hello World!

Seeing the light and the end of the tunnel.  Hooray!

Here comes version 2.0 :)  I will try to transfer all my recipes and some posts from version 1.0 as soon as possible before I disband the version.