KOPI LUWAK猫屎咖啡

This small bottle of coffe beans cost RP220,000 (RM73).


A small cup of KOPI LUWAK (pea berry coffee) cost RP30,000 (RM10).

Civet Cat eats best red ripen coffee cherries.

Bali is famous for it's coffee.

Bali island is not only famous for its beautiful views, it's PEA BERRY COFFEE(猫屎咖啡) or KOPI LUWAK is the most expensive coffee in the world (10 time more expensive than normal coffee).

Civet cats (Luwak) lives in the island of Bali, red ripen coffee berries are their favourite food. The little cats choose the best coffee berries, swallow it, and the berries undergoes chemical process in their digestive systems. The coffee beans passed out undigested, and collected by the farmers from the forest. These beans are being cleaned, roasted for one hour till fragrant.

When come to Bali, do not forget to try this KOPI LUWAK.

小蛋糕 Cupcakes

开心小蛋糕
“小蛋糕”也称为“杯子蛋糕”，这种蛋糕与一般的蛋糕不同之 处在于其大小只供一人享用，通常采用小纸杯或小铝杯烘烤而成。

早至1828年，美国一名食谱作者在她著作的食谱内第一次提到“小蛋糕”， 当时还没有制做小蛋糕的模型，由于这些小蛋糕是以瓷杯为模具，因此而取名“杯子蛋糕”。此后，凡是体积小如茶杯的蛋糕统称为“杯子蛋糕”或“小蛋糕”。

有 趣的是：多年后，当地厨艺爱好者开始采用量杯计算方法制做杯子蛋糕，食谱简单易懂，只采用一杯牛油、两杯糖、三杯面粉、四粒蛋，所以也称为“1234蛋 糕”。这些小蛋糕与传统牛油蛋糕相比，只采用一半份量的牛油及鸡蛋，所以比较不油腻，制做成本也相对性比较低。

蛋糕烘好之后，装饰能够使 蛋糕看起来更加可口。小蛋糕装饰最吸引人之处在于没有任何限制，没有所谓对与错。你可以和孩子们采用任何糖果、糖霜、巧克力米、椰丝、果酱等，随心所欲地 在蛋糕上任意涂鸦，发挥你的创意。

Baking Cupcakes for Fun

A cupcake is a small cake designed to serve one person, frequently baked in a small, thin paper or aluminum cup.

The term "cupcake" was first mentioned in 1828 in Eliza Leslie's Receipts cookbook. In previous centuries, before muffin tins were widely available, the cakes were often baked in individual pottery cups, ramekins, or moulds and took their name from the cups they were baked in. This is the use of the name that has persisted, and the name of "cupcake" is now given to any small cake that is about the size of a teacup.

In later years, when the use of volume measurements was firmly established in home kitchens, these recipes became known as 1234 cakes or quarter cakes, so called because they are made up of four ingredients: one cup of butter, two cups of sugar, three cups of flour, and four eggs. They are plain yellow cakes, somewhat less rich and less expensive than pound cake, due to using about half as much butter and eggs compared to pound cake. The names of these two major classes of cakes were intended to signal the method to the baker; "cup cake" uses a volume measurement, and "pound cake" uses a weight measurement.

Decorating cupcakes is a great family activity. Part of the fun is that there are no hard and fast rules to follow. Similarly, there are no right or wrong ways to decorate cupcakes. By using icings and candy, along with other objects like plastic trinkets, sprinkles, colored sugar or coconut, it's easy to customize and decorate cupcakes quite easily. Enjoy!!

Y3K Cookbook Volume No.24 - CUPCAKES
ISBN 978-983-44755-3-6
First published in May, 2010

Retail price:
RM20 (West Malaysia)
RM23 (Sabah/ Sarawak)
$14 (S'pore/ Brunei)

Mail order:
RM22 (Malaysia)
$17 (Singapore/ Brunei)

Y3K 食谱专辑系列丛书之24
小蛋糕
ISBN: 978-983-44755-3-6
2010年5 月出版

零售价:
RM20 (西马)
RM23 (沙巴/砂拉越)
$14(新加坡/汶来)

邮购价:
RM22 (西马/沙巴/砂拉越)
$17 (新加坡/汶来)

Read Malaysia '10

READ MALAYSIA '10 BOOK FAIR

Venue: MIECC, The Mines, Seri kembangan, Selangor.

Date: 4/6/2010 - 13/6/2010

Time: 11am - 10pm daily

Meet Y3K at booth no. F17

Back from "WORLD EXPO 2010 Shanghai China"

Back from expo.

Click photo to view my album.

蓝花罂粟籽面包 Poppy Seed Blue Bread

材料A：
高筋面粉300克
普通面粉200克
奶粉2汤匙
牛油40克
白糖2茶匙
即溶酵母2茶匙
太阳花籽30克
小茴香2茶匙

材料B：
蓝花水300毫升（干蓝花20克加热水300毫升浸泡，去蓝花）
海盐1茶匙

材料C：
蛋1粒（打散）
罂粟籽1汤匙

用具：
9X4X4寸面包模1个（涂油）

做法：
1. 将（A）料放入搅拌器内以慢速度搅匀，加入盐后慢慢倒入蓝花水，转中速度拌成富有弹性的软团，用手拉开不破即可（图3）。
2. 将（1）以保鲜纸包好发酵30分钟后分成三份各别擀扁卷起如瑞士卷放入模内置边发酵1个小时。
3. 将（2）涂上（C）料的蛋液后撒上罂粟籽，放入已预热烘炉180℃烘1个小时即可。

Ingredient A:
300g high-protein flour
200g plain flour
2 tbsps milk powder
40g butter
2 tsps white sugar
2 tsps instant yeast
30g sunflower seeds
2 tsps cumin seeds

Ingredient B:
300ml blue flower juice extract cum water
(20g dried blue flower soaked in 300ml hot water, discard flowers before usage)
1 tsp sea salt

Ingredient C:
1 egg (beaten)
1 tbsp poppy seeds

Utensil needed:
1 loaf tin 9" X 4" X4"(greased)

Method:
1. Combine ingredient (A) in a mixer. Keep processing on low speed, add in salt of ingredient (B). Next, add in blue flower water in a slow stream. Now, turn to medium speed and process until dough becomes elastic to the touch and it can be stretched into a thin layer without tearing.
2. Clingfilm no. (1), proof for 30 minutes. Divide into three parts. Roll up each part like a Swiss roll. Place into mould, proof for one hour.
3. Glaze no. (2) with beaten egg and sprinkle poppy seeds on top. Bake in a preheated oven at 180 degrees Celsius for one hour.

Chilled Corn Kuih

Ingredient A:
Liquid drained from canned corn, add in extra water to reach 400ml

Ingredient B: (mixed together)
30g wheat flour
150g rice flour
45g tapioca flour
150g white sugar
500ml concentrated coconut milk

Ingredient C:
150g corn kernels (canned)
6 red and green gla-ced cherries (diced)

Utensil needed: (greased)
Some cartoon figure moulds or general moulds

Method:
1. Bring ingredient (A) to a boil. Pour into ingredient (B), keep on stirring till well mixed over a low heat.
2. Add in ingredient (C), stir till mixture has a thick consistency. Pour into moulds, level well. Steam kuih over medium heat for 30 minutes or till cooked (steam 10 minutes for small moulds). Cool, keep chilled.


1 set 4 moulds RM10 + Courier RM5(W.M.) = RM15
1 set 4 moulds RM10 + Courier RM8 (E.M.) -= RM18

材料A：
粟米水（取自罐头粟米粒）+清水400毫升

材料B:(混合均匀）
澄面粉30克
粘米粉150克
木薯粉45克
白糖150克
浓椰浆500毫升

材料C：
罐头玉米粒150克
青、红樱桃6粒（切粒）

用具：
卡通模或其他模形（涂油）

做法：
1. 将（A）料煮滚后，倒入（B）料以小火不停地搅拌至滚。
2. 拌入（C）料搅至成糊状后，倒入模内涂平，以中火蒸30分钟或熟（小的模只需10分钟），冷藏后更好味。


1 set 4 moulds RM10 + Courier RM5(W.M.) = RM15
1 set 4 moulds RM10 + Courier RM8 (E.M.) -= RM18

Jelly Fish, Fruits and Vegetables Lou Sang Delight

Happy Chinese New year!
2010 - Year of Tiger!

CNY greeting card.

Ang Pow packet.


Jelly Fish, Fruits and Vegetables Lou Sang Delight


Ingredients:
20g jelly fish (soaked, rinsed, shredded, scalded)
80g carrot (shredded, drained)
100g white radish (shredded, drained)
100g segments of small pomelo (use fruit sacs only)
50g purple-colour cabbage (shredded)
150g green papaya (shredded, drained)
20g snow fungus (scalded, shredded)
3 fresh red chillies (shredded)
50g preserved ginger (shredded)
4 pieces daun limau purut (shredded)
20g Chinese coriander leaves (chopped)
50g lettuce (shredded)
100g groundnuts (roasted, skinned, coarsely milled)
1/2 roll Chinese croisant (deep-fried milled)
50g toasted white sesame seeds

Seasoning:
1/2 tsp five-spice powder
12/ tsp pepper
1 lime (express juice)
2 tbsps spring onion oil (fry white parts of spring onion in oil, discard residue)

For sauce:
150g sour plum sauce
2 tbsps white sugar
4 tbsps water
1 tsp salt
2 tbsps apricot jam

Method:
1. Bring ingredients for sauce to a quick boil, cool.
2. Combine ingredients, seasoning into a big platter. Drench no.(1) over and toss well.

Recipe provided by Ben Wu, Seiketsu Enterprise Sdn. Bhd.
食谱由“雪洁厨神”胡文彬提供.

风生水起(海蛰蔬果捞生)
材料:
海蜇20克（浸软洗净，切丝烫熟）
红萝卜80克（切丝，沥干）
白萝卜100克（切丝，沥干）
葡萄柚100克（取肉）
紫包菜50克（切丝）
生木瓜150克（切丝，沥干）
白木耳20克（烫熟，切丝）
红辣椒3条（切丝）
酸甜姜片50克（切丝）
麻枫柑叶4片（切丝）
芫茜20克（切碎）
生菜50克（切丝）
花生100克（炒香，去衣打碎）
油条半条（炸香打碎）
炒香白芝麻50克

调味料：
五香粉半茶匙
胡椒粉半茶匙
酸柑1粒（取汁）
青葱油2汤匙（以葱白及油爆香）

酱料：
酸梅酱150克
白糖2汤匙
清水4汤匙
盐1茶匙
杏桃果酱2汤匙

做法:
1. 酱料煮滚后待凉。
2. 将所有的材料、调味料及（1）拌匀即可享用。