Category Archives: iQuickDoF

A Tamed Hen(na) Party. Excuse me.


During my time, we do not have bridal showers, henna party or hen party (is henna and hen the same party? Perhaps henna-wearing night was done during the hen party but isn’t hen party supposed to be wild and how are you gonna be ‘wild’ with henna all over?!) HOKAY…I am overthinking this!

So anyways, I do not experience all these, days before my wedding, yeah yeah poor me! It’s ok I can have my ‘rooster’ party anytime now! Heh 😛

Just recently my sis-cousin requested RVCs for her Hen(na) Party which will be held March next year! Yeah…we are family of kiasu (fullstop!) I was still finding ideas on how to work on it and lucky thing an ex-colleague friend wanted it for her friend’s Hen Party last weekend. So this is the result of my inexperience uncreative mind. Should have done better. Oh well, hope to get more Hen Party RVCs request soon so I can improve on it more! (hint. hint.)


Oh by the way, that mini wedding dress were made from scratch! I must be very FREE to do this.



Still, were glad that my friend and her friends enjoyed them! Thanks Anitha!


To more Hen(na) Parties!!!

Email me to enquire on this package. 😉


Pudding Roti Perancis


Leftover baguette made to full use.

Decided not follow any recipe but of course remembered the ingredients used for the usual ones. Opt out eggs totally too. Plus I dumped everything I got. Yeah…lazy kinda baking eh.

Ingredients :-
1/2 loaf of leftover baguette (sliced thinly)
3 tablespoon of custard powder
1 cup of water
1/2 can of evaporated milk
1 teaspoon of cinnamon sugar
1 teaspoon of nutmeg powder
1/2 cup granulated sugar
1 tablespoon butter

Preheat oven to 180 degrees C

Combine all ingredients except the bread into a saucepan under a medium heat till the mixture gets thick but to continue stirring with a whisk while off the heat. Then pour into the overlapped sliced bread in your pan.

Bake in oven for about 30 minutes, or until top is golden brown.

Serve the pudding while still warm in individual dessert bowls. It is eaten plain or with cream poured over it.



Hmmm..should I leave some for the hubby?! Er..yah I should, should I? 😛


PS : I didnt eat this by myself mind you! The boy ate it too you know. 😀

Midnight Scones.


Who said scones can be eaten only during breakfast or afternoon tea?

With leftover cream cheese and a jar of good ol’ blueberry jam, you can even make it as midnight scones.

Alas…Mine is kinda….thin. Wished it to be thicker. Nevertheless, still tasted good.



Now I am bloated! How to sleep liddat?! lol!

All buttery and delightful.


I am soo excited about this entry just because firstly I managed to bake this recipe and secondly, is when I discovered a super awesome blog!

First thing first, I’ve been wanting to learn how to make croissant for the longest time but laziness gets the better of me obviously.  So since I’ve been ‘free’ recently, decided to get my butt up for this.  Do you know that it is so much easier now that we can always google recipes and watch how-to videos in bed?! hahaha…yeah my butt still not up yet while searching for recipes it seems.  Before I babbled further, let me just show you how my croissants turn out! Yay! STILL needs some improvement on the texture though.

I should consider becoming a food photographer eh?  How delicate looking is that butter? Hahaha..ok I am getting big-headed am I?

I followed the recipe from as usual.


  • 1 1/4 teaspoons active dry yeast
  • 3 tablespoons warm water (110 degrees F/45 degrees C)
  • 1 teaspoon white sugar
  • 1 3/4 cups all-purpose flour
  • 2 teaspoons white sugar
  • 1 1/2 teaspoons salt
  • 2/3 cup warm milk
  • 2 tablespoons vegetable oil
  • 2/3 cup unsalted butter, chilled
  • 1 egg
  • 1 tablespoon water


  1. Combine yeast, warm water, and 1 teaspoon sugar. Allow to stand until creamy and frothy.
  2. Measure flour into a mixing bowl. Dissolve 2 teaspoons sugar and salt in warm milk. Blend into flour along with yeast and oil. Mix well; knead until smooth. Cover, and let rise until over triple in volume. Deflate gently, and let rise again until doubled. Deflate and chill 20 minutes.
  3. Massage butter until pliable, but not soft and oily. Pat dough into a 14 x 8 inch rectangle. Smear butter over top two thirds, leaving 1/4 inch margin all around. Fold unbuttered third over middle third, and buttered top third down over that. Turn 90 degrees, so that folds are to left and right. Roll out to a 14 x 6 inch rectangle. Fold in three again. Sprinkle lightly with flour, and put dough in a plastic bag. Refrigerate 2 hours. Unwrap, sprinkle with flour, and deflate gently. Roll to a 14 x 6 inch rectangle, and fold again. Turn 90 degrees, and repeat. Wrap, and chill 2 hours.
  4. To shape, roll dough out to a 20 x 5 inch rectangle. Cut in half crosswise, and chill half while shaping the other half. Roll out to a 15 x 5 inch rectangle. Cut into three 5 x 5 inch squares. Cut each square in half diagonally. Roll each triangle lightly to elongate the point, and make it 7 inches long. Grab the other 2 points, and stretch them out slightly as you roll it up. Place on a baking sheet, curving slightly. Let shaped croissants rise until puffy and light. In a small bowl, beat together egg and 1 tablespoon water. Glaze croissants with egg wash.
  5. Bake in a preheated 475 degrees F (245 degrees C) oven for 12 to 15 minutes.

(Source : )
Although I copied this recipe, I will still look out for how-to videos.  I was very happy to stumble upon this video!  The lady is so quirky and bubbly plus she is a Brazilian staying in America.  After looking through her videos which she has other delicious recipe ones, it automatically linked to her blogs! oh how wonderful! colorful in fact!  Seriously you should look her up here,
Oh how pretty her kitchen and those utensils are! Love Love!  She’s pretty isnt she? 😉
This is her croissant! You should hear the crunch it made! Heaven!
Ok enough ogling those pictures and videos, I shall try all those recipes that she made, time permits.

Traditionally Inadequate.


This is probably those ‘rolling eyes’ kinda post but wadehek lah right? Maybe you should stop reading if you think where this is heading to.

So anyways, I’ve been gung-ho about baking, hah! not really! Pfft! (notice I love exclamation marks!!!)

What I am trying to say is I am leaning more towards ‘western-style’ baking like meringues, pies and tarts to name a few but not those malay traditional kuehs and whatnots. Honestly, I would love to learn the art of making the kuehs, I thought by the age of nearly 40 (ooops…oh-come-on I am not ashamed of my age lah) I would have the skills to make these kuehs at the back of my hand. Unfortunately no. Perhaps I took advantage of knowing that my mum is an expert makes me somewhat ‘lazy’ to learn from her (as I wrote this, I am seriously considering to document her recipes, Insyaallah)

Gosh, you have no idea how ashamed I am to not able to make a decent epok-epok (curry puff)! I know some 20 something girls do a jolly well better epok-epok than me lah! So anyways, I have to start somewhere right?

A few weeks ago, in attempt to master it and also to make the hubby ‘happy’ coz I know he love epok-epok sayor, I started to get the recipe from mum. She must have that ‘facepalm’ moment at the end of the line ‘haaai…anak aku ni, epok-epok pon tak tau buat’ sorry mak! Yeah, I was very confident that I’ll make a good one. The thing about me is when I wanted to start something new, if my guts telling me that I can do it, amazingly it’ll turn out good. But if I started to feel that something is not right, then it’ll turn bad. I always trust my instinct. Don’t get me wrong but this only applies to cooking and baking only, the rest, I leave it to the Almighty.

Ok before I start babbling further, I have to show you guys how it turns out. If you already not know, I am my own critic! When I asked anyone how my food taste, if you said that it sucks and I get angry and show tantrums, please dont take it too heart coz I am not angry at you but myself.

Here it is! You see, I even managed to imitate our local vendors signature epok-epok sizes! (as written) 😉 😛


Although, I have to admit, the crust is simply thin! Yay! (Masok-bakol-angkat-sendiri syndrome)


At the end of the day, the sauce must have ‘kick’ lor. Too bad its not! 😛


Let see what I have graded myself this time :-
a) Appearance : uneven sizes
b) Crust : thin
c) Sauce : lack of taste
d) Fillings : too salty


Mak, I need your guidance and recipes, PRONTO! Arrrghhhhh!!!!

Ms Laaayzee-pants Pie


I was glad today that I managed to bake something, just because my mom, dad and sis came to visit this afternoon.  It’s the only chance for me to bake an apple pie.  Still it’s those laaazy-pants recipe aka Betty Crocker ready mix of course. Hah!  Sorry Ms Crocker, that name is meant for me.  No offence taken I hope.   I know, I know, it’s veeeerrry easy to prepare the crust but trust me, I am laaaazy like that.  Actually more like impatient.  You know when you decide on baking something out of the blue, then you realized that you need the butter to be in room temperature? Yeah…I hate to wait, my baking mojo will be abruptly crushed!  So that is why I find Ms Crocker handy in that way.  Although, I do not mind preparing the apple fillings from scratch!  I am not THAT hopeless afterall right? 😉

SO did I make you guys drool yet?