BookFest@Malaysia2009 (22/8/2009 - 31/8/2009) 10am-10pm

马来西亚唯一大型中文音乐剧创作公司"自在音乐舞台工作室"曾经在1999年演出《释迦牟尼佛传》、2004年演出《天心月圆》、2008年演出《雪域上的光芒：文成公主》。走过十年出版一本《自在十年》，每个参与者道出他们的心声。


这次书展最感人的节目是8月30日5PM-7PM的《自在十年》。"自在音乐舞台工作室"部分台前幕后工作人员呈现一段音乐剧，主角杨伟汉，制作人、编剧兼导演何灵慧及音乐总监黄慧音与读者分享创作这些音乐剧不为人知辛酸的背面。


"自在音乐舞台工作室"是大马人的骄傲，他们所呈现的节目扣人心弦，负责音乐的是IMEE OOI黄慧音（坐着签名者），听她的歌是一种心灵层次的感应，令人感动得想流泪。

You-Tube的Prajna-paramita Hrdaya Sutram (The Heart Sutra-Sanskrit Version) 般若波罗蜜多心経(梵音普及版)出自她的创作及演唱。

制作人、编剧兼导演何灵慧（左）、音乐总监黄慧音（右）与Y3K执行编辑谢宋美（中）。
想了解更多有关资料，请键入以下网址：

www.musicalonstage.com


Meet Y3K at Hall 2, Booth no.2A01.


Open ceremony by Dato' Sri Ong Tee Keat (President of MCA, Minister of Transport Malaysia).


A view of opening ceremony on 22 August 2009.


One of the events held at the stage in Hall 2.



Y3K's booth is next to the EXIT at Hall 2, right in front of the stage.


From 10am to 10pm daily (22-8-2009 till 31-8-2009).


马来西亚佛光山总住持觉诚法师推荐星云大师的《人间万事》,一套12册特价RM199.



名嘴988电台DJ迦玛新书签名会引起一阵热潮.



本地知名《平旦漫画》作者王德志粉丝不少.


哥妹俩是小学生的偶像.


流感肆虐,进场前先检验体温. Body temperature scanning before entering the exhibition hall.


English & Bahasa Malaysia sector at Hall 4 & 5.


Children's corner at Hall 5.


Not only books are being sold in the BookFest@Malaysia 2009, there are Musical products, Multimedia products, Stationery, Toys ... at Hall 4.


And ... BATA!!


Even MUNCHY'S ...!


Children's Event at Hall 2 (25/8/2009) - Have a shot with Mascot of Kung Fu Panda movie.


(25/8/2009)台湾艺人陆小曼有关发型设计的讲座,人气不错.


爱嗅头皮的陆小曼走到观众席嗅头皮.

Coconut Pingpi Moooncakes

For filling:
A:
600g grated white coconut shreds
250g caster sugar
100ml pandan juice (blend 10 blades pandan leaves, add in some water to extract juice)
60ml corn oil

B:
100g cooked glutinous flour or koh fun
3 tbsps milk powder
50g olive kernels (toasted)
5g white sesame seeds (toasted)

To make Pingpi
Ingredients:
150g cooked glutinous rice flour or koh fun (sieved)
210g icing sugar (sieved)
50g shortening
170g iced water

Utensil needed:
1 mooncake mould

Method:
1. Heat up caster sugar and pandan juice of ingredient (A) together till boiling and well-dissolved, add in corn oil and coconut shreds. Fry well, Turn off heat, cool.
2. Add in ingredient (B), mix well.
3. Place ingredient of Pingpi in a big bowl. Add in iced water to bind into a dough.
4. Weigh the content of mooncake mould (put a piece of pingpi into the mould, remove and weigh it, you get the total weight of the mooncake). Filling should be 2/3 of total weight and 1/3 weight for skin. Skin dough should be flattened, wrap in filling. Place into mooncake dough. Dislodge imprinted mooncake.

Red Beans Crystal Jelly Mooncakes红豆水晶月饼

Red Beans Crystal Jelly Mooncakes
For filling
A:
150g pre-cooked red beans
350ml mineral water
100g caster sugar
2 tsps agar-agar powder
½ tsp jelly powder
2 blades pandan leaves (knotted)

B: (mixed together)
100ml packet-type concentrated coconut milk
1 tbsp cornflour
Dash of salt

C:
10 mock egg yolk jelly (see below)

For skin:
650ml mineral water
100ml packet-type concentrated coconut milk
140g caster sugar
2 blades pandan leaves (knotted)
2½ tsps agar-agar powder
½ tsp jelly powder
2 tbsps condensed milk
Dash of red colouring

Utensil needed:
10 small cake moulds
10 jelly moulds

Method:
1. Blend lightly the pre-cooked red beans.
2. Combine no.(1) and remaining ingredients of (A) together. Bring it to a boil, add in ingredient (B) and let it come to another boil. Turn heat to low, cook a further two minutes. Turn off heat.
3. Place a mock egg yolk jelly of (C) inside each mould. Fill with no.(2) to the brim. Cool and leave them to set. Dislodge jelly.
4. Combine all ingredients for skin in a small pot. Stir till it boils and turn on low heat. Stir for two minutes, turn off heat. Discard pandan leaves.
5. Fill moulds with no.(4) to one-third full only. Place in no.(3) after dislodging. Fill in more of no.(4) to the brim. Use two skewers to raise no.(3) to a nice level. Ensure no.(4) has a level base. Cool, keep chilled.


Tips:
1. Jelly mooncakes cooked with mineral water has a superior taste than normal tap water.
2. Cooking boiled jelly for an extra couple of minutes ensure jelly does not go runny.
3. Adding a touch of salt to coconut milk helps jelly to have a better shelf life.

红豆水晶月饼

馅料A：
煮好红豆150克
矿泉水350毫升
幼糖100克
燕菜粉2茶匙
遮里粉半茶匙

馅料B：（混合均匀）
包装浓椰浆100毫升
粟粉1汤匙
盐少许

馅料C：
蛋黄燕菜10粒(参阅以下)

皮料：
矿泉水650毫升
包装浓椰浆100毫升
幼糖140克
班兰叶2片（打结）
燕菜粉2茶匙半
遮里粉半茶匙
炼奶2汤匙
红色素少许

用具：
小蛋糕模10个
燕菜模型10个

做法：
1. 将煮好的红豆稍微打碎。
2. 将（1）及其余（A）料搅匀煮至滚加入（B）料拌匀煮滚，转小火再煮2分钟，熄火。
3. 先将馅料(C)的蛋黄燕菜各别放入小蛋糕模里，淋入（2）至满，待凉冷藏至凝固，取出。
4. 将所有皮料放入小锅搅匀煮滚，转小火煮2分钟，熄火，取出班兰叶。
5. 将（4）倒入燕菜模至1/3满。放入（3）再淋满（4），用两支竹签将（3）提起再放好，使（4）的
底部完全渗入，再待凉冷藏至凝固。

贴士:
1. 用矿泉水煮燕菜使煮出来的燕菜不会有自来水的味道。
2. 燕菜煮滚后继续煮多数分钟使凝固后的燕菜不会出水。
3. 椰浆里放些盐使煮好的燕菜放久不会有异味。









Mock Egg Yolk Jelly
For interior filling:
200ml mineral water
1 tsp agar-agar powder
40g caster sugar
2 tbsps condensed milk
Little egg yolk yellow colouring

Utensil needed:
1 set of round ice-cube mould

Method:
1. Combine ingredients in a pot, bring it to a boil. Turn to low heat and boil a further two minutes. Turn off heat.
2. Pour this hot solution into the ice-cube mould. Leave to cool, keep chilled till well set. Unmould for use.

蛋黄燕菜

内馅：
矿泉水200毫升
燕菜粉1茶匙
幼糖40克
炼奶2汤匙
蛋黄色素少许

用具：
圆形冰块模1个

做法：
1. 将所有材料放入锅里搅匀煮至滚，转小火继续煮2分钟，熄火。
2. 将（1）倒入冰块模待凉，冷藏至凝固，取出。

BAHULU TRADITIONAL

BAHULU TRADITIONAL
(From Y3K Cookbook - My Secret Recipes Series Vol.16 - Snacks from Sibu)

Ingredient A:
½ freshly grated coconut shreds
Some pandan leaves (pounded)

Ingredient B:
140g caster sugar
3 eggs

Ingredient C:
280g low protein flour sieved with
2 tsps double action baking powder
½ tsp pandan essence

Utensil needed:
1 mini sponge cake mould (see picture, with holes)

Method:
1. Combine ingredient (A) together. Add in some water, mix and express out 260ml liquid (coconut milk plus pandan juice).
2. Combine ingredient (B), use your hand to mix until sugar has dissolved to the touch.
3. Mix no.(1) and (2) together. After a through mix, add in ingredient (C). Fold until mixture is free of lumps.
4. Heat mould on top of gas stove. Grease and spoon in no.(3).
5. Cook no.(4) over low heat until the surface bubbles. Cover for couple of minutes until surface is quite dry and well-cooked. Remove and repeat process.

古早小蛋糕 (y3k 食谱专辑系列丛书之十六-诗巫小食)

材料A：
鲜椰丝半粒
班兰叶数片（舂烂）

材料B：
幼糖140克
蛋3粒

材料C：
低筋面粉280克与双倍发粉2茶匙(一起筛过)
班兰香精半茶匙

用具：
小型鸡蛋糕模形1个（有多个小洞）

做法：
1. 材料（A）加入适量水拌匀，挤出260毫升的香兰椰浆。
2. 材料（B）混匀至糖溶化。
3. 将（1）加入（2）拌匀，再加入（C）料拌匀至无颗粒。
4. 煤气炉上烧热模，抹油后舀入（3）。
5. 转小火烧至糕表面起泡泡，加盖数分钟至表面干即熟，取出即可享用。