玲珑 + 亚育嘉拉 走马看花

上个星期五因为工作上的需要，到了玲珑一趟。之前尝试的那里出名的云吞面和鱼旦，这次同事带我去吃比较特别的，就是赖粉。我一开始听说的时候，还以为是加沙， 原来都不是，而是清汤的赖粉。那个粉是老板娘自己弄的，所以吃起来跟外面的比较不一样，比较有嚼劲。你可以依你的喜好加辣椒油来增加清汤的味道，也可以点你喜欢的炸料来跟粉一起吃。

很简单的清汤

这个档口好像没有名字的，只是在一个板屋外面摆档，而且同事说只有星期五，六和日才开档。从那天看来，他的生意真的很不错，很多居民都打包很多回去。

我喜欢这个画面，让我想起我外婆家

里头的装备都比较简陋，不过我觉得还不错，很有以前的味道，是在怡保所找不到的。 还记得那天是下雨天， 天气凉凉的，在一个那么优闲的地方吃早餐，真的很享受，觉得这个地方还不错吧，很平静，很轻松，很适合退休人士居住。

墙上有写了食物的价钱

吃完了早餐过后，是时候去为公事而努力了。从玲珑开大概15分钟的车，我们到达另一个新村- 亚育嘉拉。去那边的目的是被 ‘邀请’ 去给一个很简短关于蚊症的讲座， 而护士们也在那边为居民进行一些简单的健康检查。出席的人数还蛮客观的，妇女占大多数吧。听说那个新村住了很多富有人家，都是住独立式的房子的。

大家都很耐心的在排队，因为健康检查是免费的：）

旁边的一个礼堂，看了这里，我才知道这个新村的中文名字

Moist Carrot Cupcake

I decided to bake something easy and light last Sunday, and this recipe came to my mind. I've tried this recipe a couple of times and every time the result is very satisfying. I think it's a healthier choice of cake since carrot was added in.

Here goes the recipe: (recipe adapted from Kuali)

175g grated carrot
100g currants
100g chopped walnuts
175g butter
150g castor sugar
1tsp vanilla essence
3 eggs
200g self-raising flour
1 tsp cinnamon powder

Cream butter and sugar till light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla essence. Fold in shifted flour and cinnamon powder. Stir in carrot, currants and chopped walnuts. Spoon mixture into cups. Bake in preheated oven at 170'C for 35 minutes.

Milk Custard

My little sister requested me to make this for her yesterday. She asked me to google for 鸡蛋牛奶布丁, and this is the recipe I got for custard.

Recipe adapted from here.

Custard
Milk 300ml
Egg 2-3 (I used 2)
Castor sugar 40g
Vanilla essence 1 tsp

Caramel
Castor Sugar 60g
Water 50ml

1. To prepare the caramel, place the sugar in a saucepan over medium heat and cook until it begins to melt. Stir continuously. When the sugar turns into dark brown syrup, add water and cook until no more sugar lumps.

2. Remove from heat and pour this caramel into 6 small cups. Set aside.

3. For the custard, heat the milk together with sugar, until all the sugar melted. Remove from heat.

4. Mix in egg and vanilla essence, stir till well combine.

5. Filter and pour the mixture into the small cups.

6. Place the cups inside another pan and pour hot water until it comes half way the cups.

7. Bake for 170'C for 30 minutes.

The custard turned out to be smooth and tasty, however, a bit too sweet for my liking. Should reduce the amount of sugar next time. This seems to be a easy recipe and my sister gave a high rating for this dessert. Thus, a keeper again!

美食+ 海滩+ 蓝天

又结束了一段旅程
每次旅程结束后，都有一种落寞感，
回到工作的岗位，都提不起劲。

或许人真的需要知足，珍惜每一次的当下，
不要留下一丝的遗憾。

分享一些旅程的点点滴滴，
去槟城少不了的美食。

左--〉右，上--〉下：著名的姐妹炒粿条，PenangRoad的煎堆，格成餐室的榴莲雪糕煎堆，麻芝

大块面，炒粿格， 芋头糕，虾面

猪肠粉，黑胡椒螃蟹，Kapang 汤， 忘了名字的甜品

民以食为天，是有证据的
每餐都把肚子塞满满
来到美食天堂，怎可能会亏待自己呢？

望着无边无际的海
赤脚踩在洁白的沙
不需任何的点缀
都会让人觉得是天堂般的享受

把最灿烂的笑容拿出来
把工作烦恼先抛开
捕捉那短暂的回忆
一个为友情而喝彩的旅程
在彼此心中留下了一个脚印

谢谢 CYK和 AD辛苦拍摄的靓照~
Click for more photos

为以前的自己鼓掌

很熟悉的参考书吧？
离开翻参考书的日子也有一段时间了，
只是这段日子要当小妹的补习老师，
所以我才被逼也要温习功课了。

不过现在看回，那些物理和化学都很不简单，
好像把以前学的东西都交会给老师了，
开始有点佩服自己，
以前是怎样考好成绩的。

以前学生的日子，生活都好单纯，
都只需注重学业，不必担心其他的，
现在长大了，烦恼多了，想的事情也多了。

不过，时间不会为我们停留，
我们也只能珍惜当下的每一个感觉，
踏实的过每一天，不要让人生有遗憾。

Focaccia

I'm really grateful for having this 5-day break,which enable me to enjoy my sweet time at home and do whatever I like. So what have I baked this time?

Deng, deng, deng, deng....

FOCACCIA (pronounced [foˈkatːʃa] foe-CAH-cha)

This time I bake something different from the normal type of bread. It's a modified-style of Focaccia. According to Wikipedia, Focaccia is a flat oven-baked Italian bread, usually seasoned with herbs and olive oil, topped with onion, cheese and meat. Focaccia doughs are similar to pizza doughs in terms of style and texture. I used my bread machine to help in kneading the doughs consisting of bread flour, olive oil, yeast, sugar and water.

I adapt this recipe from DailyDelicious. I stuffed the Focaccia with Cheddar cheese and ham, and spreaded some mix herbs on top. What can I say about the taste of this bread? I like the combination of the ham with cheddar cheese, it's really cheezy. As for the bread, it's crusty, and best served when it's warm and freshly baked.

Will try this recipe again in future, but will replace the cheese and ham with garlic spread instead..hehe...