Off-Roading in Selai

A few years back my husband and I, together with a few friends from an SUV car club were very into the off-roading experience.

Unfortunately Singapore being a small island with a city infra-structure set-up does not have much spots where off-roading enthusiats could indulge in such sport. So the nearest place for us would be to hop across the border into Malaysia. The southern tip of Malaysia which is the state of Johor has many natural forested areas such as Endau Rompin.

Endau Rompin is located on the Johor-Pahang border - this 2½-century-old extensive lowland forest is home to several rare and endangered species. This park is popular with conservationists and nature lovers who enjoy the wildlife and virgin environment.

Endau-Rompin National Park is made up of a lush, pristine tropical rainforest. Covering an area of 48,905 hectares (800 sq. km), it is the second largest national park in West Malaysia after Taman Negara. With rock formations dating back some 248 million years, Endau-Rompin is mostly hilly with some prominent sandstone plateau.

Our very first trip was to Selai which is located at the western gateway to Johor's famed Endau-Rompin National Park. It is still a pristine lowland tropical rainforest. It actually encompassed two-thirds of the Park's - 48,500 ha area of 260 million years old rainforest in the world!

Selai lies in the core area of Endau-Rompin National Park, at the foothills of Gunung Tiong (1024 m high). The vegetation here is untouched by man preserved virgin and pristine for centuries.

Hiking across Selai entails scenic river crossings via rope bridges and hopping along the boulders that dot the Selai River. No matter how long you trek, the exhilarating sound of water rushing over rocks is never far away. There are no less than 20 waterfalls around the park and the most spectacular is Takah Tujuh or Takah Tinggi that spreads over an elevation of seven tiers. It has such an atmospheric quality that the Orang Asli (local aborigines) says spirits dwell in its upper reaches. Hornbills flying across the river during the fruiting season can be vocal and a breathtaking sight.

The terrain here is rugged, the facilities minimal and basic making the whole experience as authentic as it can get.

The biggest waterfall along Selai River is perhaps Takah Tinggi. This waterfall is estimated to be 100m high and the huge volume of water thunders down the two cascades of the waterfall. Another very beautiful waterfall that can be visited is Takah Pandan. This waterfall is smaller than Takah Tinggi but is almost just as high.

Although there are not many biting insects in the national park, there are a lot of leeches. The rain during the monsoon season can be very heavy and flooding may occur. Luckily we didn't visit during the monsoon season. However during our trek into the jungle to discover the waterfall, we were drenched by sudden rain storms and it made the trek extremely muddy and slippery. We also encoutered lechers and a few of the guys were bitten.

Because of the rains, the trek to the waterfall took us almost 2 hours geting there and another 2 hours on our return journey. At one point I slipped whilst manouvering through some rocks across a small waterfall and my husband had to jump in to save me from going down stream. That "save" was an expensive one because it damaged his PDA which was kept at his back pocket

We managed to get some video clips of our trip.

Matcha Ice-Cream

Over the last 2 weeks the weather here in Singapore has been extremely hot and humid. Even in the evenings, the temperature does not seem to drop much. My air-conditioner is on almost all nights now just to get some relief from the heat.

We've been guzzling ice lemon tea and anything cool from the fridge. Ice-cream is also on the menu and we just finish off the last of the Hagen daz ice-cream that was sitting in the fridge. Actually ice-cream is really not that difficult to make - maybe this could be another venture for me.

Unfortunately I don't have an ice-cream maker but this should not be a deterrent. There surely must be recipes out there that needn't call for me running out to the nearest electrical shop to get one.

The idea of making matcha or green tea ice-cream came to mind whilst I was shopping at a Japanese $2 shop called Daisho. Every item in the shop cost $2 ... and I mean everything! I added a can of adzuki beans into my grocery basket. This will do well with my next project.

The recipe was simple .... just required a little bit more effort i.e. taking the ice-cream out of the fridge every hour and half to give it a stir. We had a first taste of the ice-cream this afternoon - my husband said it was good but a little bit sweet. Next time round I will definitely reduce the sugar.

Ingredients:

(recipe from Harumi's Japanese Home Cooking)

- enough for 4 scoops of ice-cream

2 tablespoons green tea powder (matcha)

2/3 cup granulated sugar

3 egg yolks

3/4 cup milk

3/4 cup heavy cream

Method:

1. In a small bow, mix the green tea powder with 2 tablespoons granulated sugar.

2. In a separate bowl, mix together the egg yolks and remaining sugar.

3. Pour the milk into a small pan and gently heat taking care not to let it boil (ideally the temperature of the milk should be 176 degrees F).

4. Remove the from the heat and mix a few spoonfuls of the warm milk with the green tea powder and sugar in a small bowl. When you have a smooth paste, add it to the remaining milk in the pan, then gradually combine with the egg yolk mixture.

5. Return mixture to the stove and heat slowly over low heat (take care not let the mixture boil), until the mixture coats the back of a spoon. Remove from the heat, strain through a fine sieve, and allow to cool completely.

6. Lightly whip the cream and then add it to the cold green tea-milk mixture.

7. Transfer the mixture to a large container and [chill in the fridge for about 2 hours] and then transfer to the freezer. As ice crystals start to form, remove, and mix well with a spoon (use a spoon and stir very vigorously) to break them up and return the mixture to the freezer.

8. Repeat this a few times as it freezes to ensure that the ice cream is smooth.

Fried Beehoon

Beehoon is a local Singapore term for rice vermicilli. It's a common and favourite dish which can be eaten for breakfast, lunch, dinner and even supper. It's also a favourite of my husband's.

Whenever I can't think of what to make for dinner, I'll do a fried beehoon and he'll finish off a huge plate of this. I would usually keep the ingredients simple, nothing fanciful but with lots of veggies.

Ingredients:

1 packet Bee Hoon (I used the "Two Red Chilli" brand)
1 packet dried taupok (fried beancurd puffs)
1/2 cup of shelled shrimps

1 cupful of beansprouts

1 handful of chye-sim
1 medium sized Beijing cabbage (you could substitute this with Chinese cabbage)
3 Pcs Fish cake sliced (optional)
Garlic chopped
Soya sauce to taste

1 cube of Knorr's chicken cube
Salt to taste
Pepper to taste
4 table spoon of oil

Instructions:

1) Soak one packet of Bee hoon in container with tap water for 25 minutes. Then drain away the water and put beehoon aside.

2) Wash & drain cabbage - sliced into 1/2" strips.

3) Deshell the prawns.

4) Add oil to wok. Fry sliced garlic in low heat till fragant and lightly golden.

5) Add in the cabbage, prawns and taupok. Add in Knorr's chicken cube, a bit of salt, soya sauce and pepper. Add 1/3 cup of water and stir fry for 3 minutes.

6) Add bee hoon and stir fry for another ten minutes. Then add in the sliced fish cake (optional), beansprouts and chye-sim and fry for 5 minutes.

7) Taste, add more soya sauce and pepper if needed.

8) Garnish with cilantro and fried sliced shallots. Serve with sliced red chillies.

Kitchen Cleaning Tips

(extracted from Busy Cooks)

Cleaning up the kitchen is part of cooking. Not only is it easier to cook and bake in a clean kitchen, but clean surfaces and storage containers will keep your family healthier and safer.

Make cleaning second nature and you'll save time and money.

BASIC TIPS

* Have a place for everything. It's much easier to use a utensil or appliance, clean it and put it away when it has a home.

* Don't mix ammonia and bleach because it will create toxic fumes.

* Identify spots in your kitchen that accumulate clutter and take a few minutes every day to clear those spots and place objects in their correct homes.

* Try to end each day with a clean, empty kitchen sink. Run the dishwasher before you go to bed and unload it first thing in the morning.

* A sponge is actually a great way to spread germs. You may want to use paper towels instead, discarding them after cleaning each surface, to totally prevent cross-contamination.

QUICK FIXES

* To quickly clean burned food on a pan, add some dish soap and 1/2" of water. Bring to a boil, then let the liquid cool in the pan. The burned food will be easy to remove.

* When food spills over and burns on the oven floor, sprinkle a bit of salt on the mess. The smoke will be reduced and the spill easier to clean after the oven cools.

* To clean your microwave oven, mix together 2 Tbsp. of lemon juice or vinegar and 2 cups of water in a 4 cup glass microwave safe bowl. Microwave on HIGH for two to three minutes. Carefully remove the bowl and wipe the microwave with paper towels. Repeat as necessary.

* To clean sluggish drains, pour 1/2 cup baking soda down the drain. Add 1/2 cup white vinegar and cover the drain. Let this mixture foam for a few minutes, then pour 8 cups of boiling water down the drain. to flush it. Do not use this combination after using any commercial drain opener or cleaner.

* Put lemon or lime pieces through the garbage disposal every few days for a clean fresh smell.

* Clean your coffee maker every few weeks by filling the water reservoir with equal parts white vinegar and water and putting it through the brew cycle. Then use clean fresh water and repeat the brew cycle to rinse the machine. Repeat with fresh water two more times.

* If you don't have a self-cleaning oven, scrape up any large spills, then spray cleaner inside the oven, close the door and let it sit overnight so the cleaner has time to work.

* To clean a blender, squirt a few drops of liquid soap into it, fill halfway with warm water, cover and blend away the mess. Rinse and repeat if necessary.

MAKE YOUR OWN CLEANERS

* For your own window washing solution, mix 1/3 cup vinegar and 1/4 cup rubbing alcohol in a 1 quart spray bottle. Fill up with water.

* Dry baking soda cleans chrome perfectly.

* Cream of tartar and water mixed to a paste will clean porcelain.

* A paste of baking soda and water will clean coffee stains.

* Plain liquid Ivory soap mixed with water is one of the best all-purpose cleaners. You can keep this solution in a spray bottle, but only use a bit of soap or the mixture may become too foamy to spray.

* Dissolve 1/4 cup baking soda in 1 quart of warm water for a good general cleaner.

PREVENTATIVE TIPS

* Clean up spills as they occur so you won't be faced with one huge cleaning session.

* Did you know that you use 20% of your utensils 80% of the time? Any tool or appliance which doesn't get used during a week of cooking should be cleaned and stored to save counter and cupboard space and cleaning time.

* It's easier to clean a grill if you do it after each use. Also oil the grill rack before each use to make cleanup easier.

* Wash as you go. Fill one half of a double sink or a separate waterproof tub with hot soapy water and drop in utensils as you use them. Food won't dry on the utensils and cleanup will be a breeze.

* Once every 7-10 days, remove all the food from your refrigerator, wipe down the inside with warm soapy water, clean all the shelves and trays, then replace the food. As you work, check expiration dates and discard food past those dates. Place an open box of baking soda in the back of the fridge.

* Once a month, remove all the food from your pantry, wipe down with a clean damp cloth, check for spoilage and expiration dates, then replace items in their designated places.

Mini Baked Cheesecakes

Although I bake, my husband doesn't eat any of my creations. He is not a cake or cookie person. I'll give him a taste but all he says is "it too floury ..." Huh, what's that!! Hello, of course it's floury - it's a cake and one of the main ingredients is flour. What can I say .... I'm certainly not getting any feedback from him as to whether it's nice or not! I've given up hope on him. My brother-in-law is the same as well which is one of the reasons my sister seldom bakes. His comment is "it's too eggy!!" Men!

So what do I do - I bake and take it to the office. So far I've not had any rejects, just ... oohhhs!!

However there's a some desserts my husband will take ... ice-cream, jelly and anything with cheese in it.

So to take pity on him I decided to make him some cheesecake. Rather than make a no-bake refrigerated one, which is what I would usually do, I tried a baked mini cheesecake. It was easy to make and furthermore easy to serve - no messy cutting whatsoever. I served it with slices of peaches but any fruit will work just as well.


Makes 10 - 12 mini cheesecakes

(recipe from Exclusively Food)

Base:

150g Nice biscuit (or you could use digestive biscuit)
70g melted butter

Filing:

250g cream cheese, softened
75g (1/3 cup) caster sugar
1 large egg (weight about 59g)
200ml (1 Tbsp) lemon juice
100ml (5 Tbsp) thickened cream

Method:

1) Preheat oven to 180 degrees Celcius (160 degress Celcius fan-forced)

2) Line 10 holes of a muffin pan with muffin cases.

3) Finely crush biscuit in a good processor or blender. If using processor, add the melted butter to the crumbs and process until well combined. If using blender, tip the crumbs into a bowl and then stir in the butter.

4) Divide biscuit mixture evenly among the cases (about one firmly packed Tbsp per case. Firmly press mixture down with the back of a teaspoon until smooth. Set bases aside whilst making the filing.

5) Beat cream cheese and caster sugar in an electric mixer or food processor. Stop the machine a couple of times to scrape down th sides and base of the bowl. When the mixture is completely smooth and creamy, add egg and beat until combined. Add lemon juice and cream and beat until well combined. Divide mixture evenly among cases.

6) Bake cheesecakes for 20 minutes. Remove from oven and allow to cool in pan for 30 minutes.

7) Remove cheesecakes from pan, place in an airtight container and refrigerate. Cheesecakes are ready to serve when they are cold and set. Remove cases before serving. Cheesecakes can be stored in the refrigerator for up to 3 days.

A Night at the Races

I had the priviledge to be invited last Friday night to a dinner cum races at the Singapore Turf Club. I've never been to the races before so it will definitely be an eye-opener. I felt like a country pumpkin attending a ball.

We had the best box in the house - the Singapore Turf Club's President's box. It had the full view of the track with the finishing line. If the box is not occuppied by the President, it would be rented out to the public.

Horse racing in Singapore has had a long and illustrious history, beginning in 1842 with the formation of the Singapore Sporting Club by a group of racing enthusiasts. During its varied and colourful past, the racecourse grounds had been used for an array of activities ranging from polo matches to the landing of the first aircraft in Singapore.

In 1924, the Singapore Sporting Club changed its name to Singapore Turf Club, to better reflect its role. Since then, the Club has moved to its current premises in Kranji, with the SGD 3 million Singapore Airlines International Cup being included in the prestigious World Series Racing Championship.

There was a total of 10 races being run last Friday starting from 6.30pm , every half hour intervals.

My husband and I arrived around 8pm to join the group. The 4th race was on at that time. The box was large enough to comfortably accommodate around 50 people. It had a viewing gallery with 3 rows of leather chairs at the front of the box (which was framed with full height glass from ceiling to floor). The view of the track was fantastic ..... words are hard to describe especially as I've never been to the tracks in my whole life.

As the night went on, we even got caught up in betting. At first I didn't even know what to do but managed after a while. I asked around and everyone had different methods - none logical at all. Would you call betting on your favorite jersey, name of horse, didn't like any jockey wearing pink, etc as logical! What the heck .... I decided to go with name of the horse!

The minimum bet was $5.00 and you could either bet on 1st placing, placement (which means a 1st, 2nd and 3rd placing) or a combination of both. My 1st bet was on "Future Mission" running in Race 5 - I placed $5 for a win - he was one of the favourites. At the start of the bell, he was either 1st or 2nd but half way around the track, he ran out of steam and started to fall behind the pack. I lost on this race but was smarter in placing my bets in the next 5 race. I went for placements after that.

Overall after betting $5 on each race, I was still in the profit. It's definitely not a vice which I will pick up but it was fun for that night.

Below is my best winning for the night - for $5 my gross return was $49. Not bad!

"Happy Mother's Day" Means More

A poem to my mother and all mothers reading this blog ...

"Happy Mother's Day" means more

Than have a happy day.

Within those words lie lots of things

We never get to say.

It means I love you first of all,

Then thanks for all you do.

It means you mean a lot to me,

And that I honor you.

But most of all, I guess it means

That I am thinking of

Your happiness on this, your day,

With pleasure and with love.