cheesekut leleh.

resepi al-bujang pemalas kembali lagi!

this quick & easy dessert has been a rave lately.

jom jom cuba.

resepi asal di sini.

  • hup seng original deluxe crackers
  • 5 tbs fresh milk plus more untuk sesi celup-mencelup biskut
  • 250g cream cheese
  • 1/2 tin susu pekat manis

  1. with a mixer, pukul cream cheese sampai lembut & kembang. masukkan susu pekat manis & fresh milk dan mix lagi. nak senang kan, korang blend je semua sekali jalan.
  2. celup (jangan rendam) biskut dalam susu & susun dalam bekas. selang seli curah adunan cheese.
  3. sejukkan dalam peti ais semalaman or at least 3 jam. lepas tu dah boleh bedal dah. ahahaha!

sangat lah nyummies zomg!

it's been a while.

it's getting boring here, innit?


this is what happens when one has an instagram.
you just couldn't care less about others.

no facebook.
no twitter.
no keek.

and apparently no blog either.


here's a lil' something.

just 'cause.


that baby.
that giant city balenciaga ghw mineral bleu baby.


*owl shawl from sayangque. multi polka shirt from h&m. skinny pant from uniqlo. and my current fave who made a comeback, the super awesome bling-a-bling kicks which i got from some blogshop yonks ago. ;)


still a long way to go.
aurat kita masih belum terpelihara sempurna.

cuba lagi.

usaha tangga kejayaan, goon!


apple crisp a la mode.

susah bila menjadi sugar addict ni ok.
memang pantang.

pantang jumpa.
dan pantang ada bahan.

memandangkan ada green apples dalam fridge,
kita bikin apple crumble or apple crisp a la mode.

i love it so much.
a really great substitute for apple pie.
tak payah susah-susah nak uli dough for the crust tu.

ini lah satu-satunya resepi dessert yang paling senang sekali nak bikin.
prep time just 5 minit je.
given that you have the right utensils & ingredients. ;)

okie doks.
enough chit chat.
on to the recipe!

  • 1 medium green/granny smith apple.
  • 6 tbsp oats
  • 3 tbsp flour
  • 2 tbsp brown sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/8 tsp salt
  • 30g unsalted butter

  1. preheat oven to 200°c
  2. butter your baking dish. peel, core & slice the apple. susun apple dalam tu.
  3. combine the dry ingredients. whisk sikit supaya rata semua bahan. pastu masukkan butter and crumble or keramas semuanya sampai jadi macam ni:

  4. tabur atas apple. kalau suka boleh tekan/padatkan. bake for 35 minutes.

perfect! i wouldn't even think about making this if i don't have vanilla ice cream in the freezer. aahh sedaappp!

feel free to adjust the recipe ikut citarasa sendiri eyh.
resepi yang ni memang kena dengan kita.
seimbang manis oat crumble dengan masam apple tu.
and am a crazy fan of cinnamon so naturally kita akan lebihkan lah.



early birthday prezzie!

last week ada dapat email dari astro.

best tak?
best tak?

fuh rezeki.

apa nak buat kan,
maka "terpaksa" lah this shopamaniac headed to zalora and shop!

here's what i got for myself.

eliza friha checked blouse from ethnic chic.

metallic color block clutch from river island.

i only had to add RM29 for them,
postage included.

ok lah tu kan.
less than RM15 each.
siapa nak bagi?


*err err. birthday in a couple of days. 3 days to be exact. err err. adoi kerepot sungguh rasanya ni. err err.

horlick malteser cuppies.

i first tried these wonderfully decadent babies in october last year.
got them from inez of cuppystuffie.

owh boy i fell in love with them in an intant!
and i fell HARD.

i ordered them again twice after that ok.

but as am currently stuck at home suffering an ugly case of sunburn,
ini pasal dok sakan bercuti dan berpanas with miss bestie, eizan, @ langkawi for our new year cum post & pre birthday celebration awal tahun hari tu lah. more on that later insyaAllah. ;)
so agak mencabar lah for me to order a new batch 'cause then i have go out to pick them up in pj kan.

naturally i decided to make them myself hehe.
found the original recipe here.
owh and thanks fid tolong i belikan the ingredients teehee. i owe you huge!

as almost always,
i divided the recipe for one egg.
feel free to multiply as per needed ok.
and i also substituted the self raising flour with all purpose flour.
yang lain kita copy paste je.

horlick malteser cupcakes with choc ganache & salted caramel drizzle.


1 packet of maltesers

for the cupcakes:
  • 65g room temperature butter
  • 65g brown sugar
  • 1 egg
  • 65g all purpose flour
  • 1/4 tsp salt
  • 3/4 tsp baking powder
  • 35g horlicks
  • 1 1/2 tbsp milk
  • 1 1/2 tbsp boiling water

  1. preheat oven to 180°c
  2. with an electric mixer, cream the softened butter & sugar together until pale & fluffy.
  3. add the egg and beat again.
  4. sieve the flour, horlicks, salt and baking powder into the bowl and then fold in until nearly combined.
  5. add the milk and fold again, then finally add the boiling water.
  6. quickly spoon into medium cupcake liners, filling them half way and put in the oven. bake for 20-25 minutes or until deep gold and a skewer comes out clean.

for the ganache:
  • 75g dark chocolate
  • 75 ml double cream

  1. break the chocolate up into small pieces and put into a bowl.
  2. heat the cream until it starts to steam then pour over the chocolate.
  3. leave for a few minutes and then stir in until you have a smooth, glossy ganache.

for salted caramel sauce: original recipe here.
  • 1 cup granulated sugar
  • 120 ml heavy cream
  • 90g unsalted butter
  • 1/2 tbsp sea salt

  1. add the sugar in an even layer over the bottom of a heavy saucepan. heat the sugar over medium-high heat, whisking it as it begins to melt. you'll see that the sugar will begin to form clumps, but that's okay. just keep whisking and as it continues to cook, they will melt back down. stop whisking once all of the sugar has melted, and swirl the pan occasionally while the sugar cooks.
  2. continue cooking until the sugar has reached a deep amber color. it should look almost a reddish-brown, and have a slight toasted aroma. this is the point where caramel can go from perfect to burnt in a matter of seconds, so keep a close eye.
  3. quickly add the butter all at once. be careful, as the caramel will bubble up when the butter is added. whisk the butter into the caramel until it is completely melted.
  4. remove the pan from the heat and slowly pour the cream into the caramel. again, be careful because the mixture will once again bubble up ferociously.
  5. whisk until all of the cream has been incorporated and you have a smooth sauce. add the fleur de sel and whisk to incorporate.
  6. set the sauce aside to cool for 10 to 15 minutes and then pour into your favorite glass jar and let cool to room temperature. you can refrigerate the sauce for up to 2 weeks. you'll want to warm the sauce up before using.

and here they are!


happy new year!

kickin' off 2014 in penang!

have a blessed & splendid year ahead guys.


my blog's on a blog.

received an email a few weeks ago from a reader.
he/she told me that my blog was up on zalora's blog.

now why would my blog ever be on zalora anyway?
*curious curious*


sebab kita shopper kental rupanya.
*face palm*

thanks zalora!