Muniroh's Bakery

Food. Lifestyle. Love

Sunday, 20 July 2014

Seafood 'Paella' - Recipe

I have been wanting to eat paella (pronounced 'paeyya') after looking at my friends photos (urgh Khalis and Adilla!). I tried once at a Spanish restaurant in Malaysia, but was disappointed with the the taste. It was flavorful, but was too salty. Maybe it was not my day, but you might be lucky and not get salty paella when you eat there.

After looking for few recipes, I decided to make my own version of paella (thus explaining the name 'paella'). I used basmati rice instead of calasparra or bomba rice, used cast iron pan instead of paella pan and omitted frozen green peas that I hate so much (not sure if the original version even has this). It is not authentic, but the taste is about the same. My husband did say that it is not as flavorful as the original Spanish version, so I think it might be because I didn't use the Spanish paprika and I didn't put mussels in it.

Anyway, if you want to try paella, but lack the ingredients and paella pan, you can try using my version. You can put any seafood that you like. I was tempted to put oysters put my hubby hate them (how can someone hate oysters?!).

Seafood 'Paella' (recipe adapted from Adora's Box and Fine Cooking)
[click for printable version]


2 pinches of saffron
8 cups of shrimp broth (leftover shrimp shells, water, 2 pieces tomatoes)
1 small yellow onion
1 large ripe tomatoes 
1 tablespoon tomato paste
1/4 cup plus 2 tsp. extra-virgin olive oil
8 medium cloves garlic, 4 finely chopped, 4 peeled but whole
1/2 tsp. sweet paprika powder
1 1/2 cup of basmati rice (soak for 30 minutes and drain)
1 red capsicum, cut into squares
12 prawns with shell
5 squids, cut into pieces
200 gm salmon, cut into cubes
1/2 lemon, cut into wedges 


Make the sofrito
1. Halve and peel the onion. Grate the onion to get about 1/3 cup of onion purée. Cut the tomato in half and grate the tomato halves all the way down to the skin to get about 1-1/4 cups juicy tomato pulp.
2. On a cast iron pan, over medium heat add 1/4 cup olive oil and cook the shrimps briefly, and put the shrimps aside, to the same thing to the squids. Add more olive oil to make the sofrito (up to 1/4 cup). Over medium-low heat add the grated onion, stirring occasionally, until it softens and darkens slightly, about 4 minutes. Stir in the tomato pulp, chopped and whole garlic, tomato puree, paprika powder and salt. Gently cook the mixture in the center of the pan, stirring frequently, until it’s deep, dark red and very thick, about 30 to 40 minutes. 

Make the shrimp broth
3. While waiting for sofrito to cook, put the shrimp shells in a large pot and add water and tomatoes. Bring to a boil, cover, reduce the heat to low, and simmer for 10 minutes. Strain the broth discarding the shells and add the saffron.

Make the paella
4. When the sofrito is done, add the rice and red capsicum to the cast iron pan and cook briefly over medium heat, stirring constantly to combine them with the sofrito, 1 to 2 minutes. Spread the rice evenly in the pan. Increase the heat to high and slowly pour in the 5-1/4 cups broth—try not to disturb the rice so it stays in an even layer. From this point on, do not stir the rice. Bring to a boil and then adjust the heat to maintain a vigorous simmer, repositioning the pan as needed so it bubbles all the way to the edges (the bubbles at the edge will be much smaller than the bubbles at the center). Simmer vigorously until the rice appears at the level of the broth, about 8 minutes.
5. Arrange the shrimp and squids in the pan, pushing them into the rice. Continue simmering until the liquid is absorbed and the rice is tender but still firm (taste a few grains below the top layer). Cover with aluminium foil and reduce the heat to low. Simmer the rice for about 30 minutes, keep checking if the rice is cooked and add more shrimp broth if the rice is not done.
6. While waiting for the paella to cook, prepare the salmon. Add salt and pepper to the salmon and grill for 20 minutes. 
7. When the paella is done check for any caramelized rice sticking to the pan by using a spoon to feel for resistance on the bottom of the pan. Check in several areas, especially in the center of the pan. If there is none, increase the heat to medium high and carefully cook, moving the pan around, until you hear a good deal of crackling and feel resistance, 1 to 2 minutes; if you smell burning, immediately remove the pan from the heat. Arrange salmon on the rice, let rest for 5 to 10 minutes and arrange lemon wedges on the paella. 

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Saturday, 19 July 2014

Triple Lemon Cake - Recipe

After watching Games of Throne, I've been craving to eat lemon cake, and I blame Sansa Stark for that. Since then, I have baked several lemon cakes using different recipes, and I like each one of it. My husband on the other hand prefers lemon cake with a dry texture. 'That is how lemon cake is supposed to be,' he said. It's funny how he becomes such a picky eater and good food critic after we got married (lalala~)

Most of the recipes that I found are for making tea cakes - which generally dry and dense. However, you can play around with the ingredients to get your desired texture. For moist cake, use oil instead of butter. You can even add more liquid (such as buttermilk, milk etc) for that. Fluffy textures requires cake flour and beating of the egg whites until soft peak and gently fold it in the cake batter.

I also reduced the amount of lemon zest in the cake batter from the original recipe as I want my cake to have nice balance of lemon taste when combined with lemon curd and lemon cream cheese frosting. Nevertheless, I used approximately five lemons for making this triple lemon cake.

The result of this cake was awesome! Very lemony and it feels so refreshing. My husband didn''t complain this time and he said it has the 'right'texture haha

Triple Lemon Cake

Lemon cake (adapted from Food Network)
125 g unsalted butter, at room temperature
12 tablespoons castor sugar
4 eggs white, at room temperature
Grated lemon zest of 3 large lemons
350 g flour
3 teaspoon baking powder
1/2 teaspoon baking soda
Freshly squeezed lemon juice of 1 1/2 lemons
200 g yogurt (I used Turkish yogurt)

Lemon curd cake filling (adapted from Fine cooking)
72 g unsalted butter
5 tablespoons castor sugar
1/3 cup fresh lemon juice
3 Tbs. lightly packed finely grated lemon zest
Pinch salt
4 large egg yolks

Lemon cream cheese frosting
250 g cream cheese (I used Turkish cream cheese)
100 g unsalted butter
2 tablespoons finely grated lemon zest
2 tablespoons cream
100 g icing sugar
3 tablespoons fresh lemon juice

For cake:
1. Preheat the oven to 180 degrees C. Grease and line four 6-inch cake pans
2. In a large bowl, cream the butter and  sugar in the until light and fluffy add  the lemon zest and mix.
3. Sift together the flour, baking powder, and  baking soda in a bowl. In another bowl, combine  lemon juice, and yogurt. Add the flour and yogurt mixtures alternately to the batter, beginning and ending with the dry ingredients.
4. Beat the white eggs in separate bowl until soft peak form. Gently fold in the egg whites with the cake batter using wooden spoon. Divide the batter evenly between the pans, smooth the tops, and bake for 20 - 30 minutes, until a toothpick inserted in the cake comes out smooth. 

For filling:
1. Melt the butter in a pot over medium heat. Remove the pot from the heat and whisk in the sugar, lemon juice, zest, and salt. Whisk in the yolks until smooth.
2. Return the pot to medium-low heat and cook, whisking constantly, until the mixture thickens. To check if the curd is thick enough, dip a wooden spoon into it and draw a your finger across the the back of the spoon; your finger should leave a path. Don't let the mixture boil. 
3. Immediately force the curd through a fine sieve into a bowl, using a wooden spoon. Let cool at room temperature, whisking occasionally. Refrigerate, covered, until ready to use.

For frosting:
1. Mix everything in a large bowl and mix until frosting smooth.

To assemble: Layer the cake with curd filling and covered with the lemon cream cheese frosting

p.s: Prayers to all passengers and crews on flight MH17. Hope the loves one for those on board stay strong.

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Sunday, 13 July 2014

D.I.Y Brownie Mix

I'm trying to reduce canned products as much as possible due to the BPA effects to our body, so I opt for products in glass jars/bottles instead. Besides, there are so many things that I can do with the jars and bottles instead of sending them to the recycling center. You can check out this Pinterest board for cool ideas of reusing your glass materials.

There is this satisfying  feeling when I do something, and giving it to someone. As for that, I made my own brownie mix in a glass bottle for my dad's in law birthday. I used the recipe from GoodFood with a slight modification, and used a 1 liter glass bottle for that. 

Brownie Mix

In the bottle
1/2 tsp salt
50 g plain flour
70 g cocoa powder
50 g plain flour
100 g dark brown sugar
100 g caster sugar
100 g dark chocolate break into small pieces (I used 86% Cote D'or)

150 g melted butter
3 beaten eggs

1. Layer the dry ingredients in a one liter bottle, based on the recipe above. Press each layer down before adding the next.
2. If you want to give to someone, include a card with the following instructions: Put the dry ingredients in a large bowl and mix well. Combine the mixture with melted butter and eggs and mix. Pour into a lined 9' x 9' pan and bake at 180 C for 20 - 35 minutes or until the surface becomes dry. 

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Sunday, 6 July 2014

Brownies with Dates - Recipe

Alone without a company I brave myself to watch a PhD defense at Aula, my first time going there and watching one. I've read one of the papers written by the PhD candidate, and was intrigued with his study. The process was alien to me, and I was wondering how it goes. Suddenly there was a loud knock on the floor and all the audiences stand. A female with a robe holding a scepter entering the hall with the PhD student accompanied with two paranymphs in their fancy suits. I was dumbfounded, and I can feel my jaw was dropping as I was too amazed with what just happened. Never would I have expected this event was going to be too formal and traditional. 

As he stand at the podium, he started off with the introduction of his study. I listened to him diligently, trying to get the whole idea. Shortly after he finished another loud knock was heard and the opponents (examiners) and defendants entered the room. I spotted S, my supervisor, as one of the defendants. Unlike the rest he was wearing unmatching jacket and pants with tomato designed tie and messy hair and a big smile on his face. It was hard for me to control my laughter, but S really made the formal event to be more laid back, which I like.

The event then started with the opponents asking questions to the PhD candidate, each was given specific time and the candidate answered each of their questions confidently. I had no idea what they were talking about, but I had the feeling neither did the rest of the floor. Whenever the opponents said 'Figure' or 'Table,' all the audiences flipped the paperback thesis that was given to us when we entered Aula, trying to make sense what was going on, and yet failed to grasp the idea (for me that is). When the 'debate' stop, all the opponents and defendants went out of the hall and entered again 10 minutes later with a Doctoral diploma handed to the candidate. At that moment, he's no longer a PhD student, but a Doctor.  I was so happy for him even though I don't know him personally. I can imagine the hard work that he went through, and the joy when he received his diploma.

Brownies with Dates
[Click for the printable version]

100 gm dark chocolate (I used 86% Cote D'or)
120 gm butter
250 gm castor sugar (You can reduce this amount if you want, the sugar here is not as sweet as the one in Malaysia)
3 large eggs
30 gm cocoa powder (I used Dutch process)
50 gm flour
1/2 teaspoon salt
11 Dates, pitted and cut into small pieces (I used Medjool dates)

1. Preheat oven at 180 °C. Line parchment paper on 8' x 8' pan with the paper extending at the sides.
2. Combine chocolate and butter in a microwaveable bowl and melt them in the microwave for 2 minutes, stopping at every 30 seconds and mix (or you can melt them using the double boiler method). Let it cool for a moment and combine sugar in the chocolate mixture.
3. Beat eggs in a large bowl, and combine the chocolate mixture with the eggs and mix using wooden spoon. Combine cocoa powder, flour, salt and dates and mix well. Pour the batter in the baking pan and bake for 30 minutes or until the surface looks dry and the sides are beginning to come away from the pan.
4. Leave the brownies to cool at the room temperature and cut into 16 pieces.

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Sunday, 29 June 2014

Rhubarb and Strawberry Crumble Pie - Recipe & Ramadan Mubarak

I had conversation with my sister before about the things that she wanted to eat, things that not common in Malaysia and pretty hard to get our hands on - fennel (the bulb), radish (the European radishes - Raphanus sativus), rhubarb, and many more. I was not that interested before, not until I have seen them fresh and aplenty at the Wageningen market. I'm curios how these common temperate climate vegetables/fruits taste like. Asking my hubby who is not into culinary doesn't help either even though he grew up eating them. So each week I'm planning to buy these 'uncommon' (uncommon for me who grew up in a tropical country that is) vegetables/fruits and experimenting them at our kitchen.

There were many rhubarbs at the market today, which were sold pretty cheap. Looking at them reminds me of celery, but they are from different family. My hubby warned me the sour taste of rhubarb, and I told him I'm going to make pie out of it mix with strawberries. He was keen with the idea, as long he is not helping me out with making the pie (geez thanks).

I had not prepared my favorite pie dough beforehand (which you guys can get the recipe from Majalah Rasa July issue which I had written), so making crumble pie is the next best thing (or even better).

A bunch of rhubarb - cut into 3 cm long
250 gm strawberries - cut into quarter
1 tablespoon lemon juice
4 tablespoons of castor sugar
A dash of cinnamon powder and nutmeg
1 tablespoon of corn flour

1 cup flour
2 tablespoons castor sugar
1 teaspoon cinnamon powder
6 tablespoon cold unsalted butter - cut into small pieces 
A dash of salt

1. Place the rhubarb, lemon juice and sugar  in a deep dish (I used square 8' x 8') and cover the dish with foil and bake at 180 °C until the rhubarb is tender. 
2. While waiting prepare the topping - mix everything in a large bowl (or you can use food processor) and mix until the dough becomes sandy (or crumbly). Place the dough in the fridge while waiting for the rhubarb to cook.
3. After the rhubarb becomes tender, mix with strawberries and corn flour and cover the filling with the topping and bake for 30 - 40 minutes or until the crust becomes golden brown. Serve with powdered sugar and whipped cream. 

As for the experience goes, the pie was good, but I had to put lots of powdered sugar to complement with the sour taste haha. I should have put more sugar in the pie, but then again I like the fact that I can control the sweetness by using the powdered sugar. As for my hubby, he said he likes it and can't imagine he would have eaten rhubarb again after all this year.

Owh, have a great and wonderful Ramadan. Ramadan will be a challenge for those living at the Northern hemisphere so hope we can go through it :)

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Sunday, 22 June 2014

Vegetarian lemon tea cake with berry sauce - Recipe

The unstable weather in Wageningen drives me crazy sometimes. Davis has unpredictable weather too, but only in few seasons (and not all four of them). I can experience all hot, cold, sunny, cloudy, windy and rainy weather in one day here in Wageningen. Looking at the weather forecast website is an hourly routine, and it is my new best friend. Good thing I have bought new rain jacket so I can bike to the campus without being irritated when it suddenly rain (maybe haha).

On a good note, the crazy weather is the only thing that I don't like about Wageningen so far, the rest is awesome! People are friendly - strangers greet me whenever I pass by them, sometimes they even greet me in Bahasa which I find adorable.The nature is so pretty, and this place is calm and peaceful. Fresh produce is a lot, and you can even buy it for cheap.

Owh talking about local produce, I was going gaga over the fruits sold at the market. Lots of summer fruits and I can't help buying many varieties. We bought 2 kg of fresh cherries last week, and was planning to make cherry pie but had to change my plan as 'dear' hubby ate 1.8 kg of them (literally!) *speechless* -_-!!! We didn't buy any cherries this week though but I managed to grab few berries for my own use.

I baked vegetarian lemon tea cake as I wanted something refreshing, and lemon goes well with blueberries, or even with other berries. I have a lot of Greek yogurt left so I used that to make delicious and moist vegetarian cake. The recipe below is something that I created myself, it might not be perfect but I find the cake to be not that sweet (just the way I like it), has light flavor, moist and taste delicious. A perfect tea cake to serve to quests plus easy to prepare :D

Vegetarian Lemon Tea Cake with Berry Sauce (Click to print the recipe)

Vegetarian Lemon Tea Cake 

125 gm unsalted butter
4 tablespoon castor sugar (you can add more if you want)
200 ml Greek yogurt
1/2 teaspoon vanilla extract
1 3/4 cup flour (cake flour is better)
2 teaspoon baking powder
100 ml corn oil
Finely grated  zest of 1 lemon (you can add/reduce this if you want)

Berry Sauce (Serving: Two people)

7 large strawberries, cut into quarters
15 pieces blueberries
1/2 tablespoon sugar (or more)
1 cup water
A dash of salt
A dash of nutmeg

For serving: 1 cup whipping cream - beat until fluffy (I don't like to put sugar in my whipping cream, you can do that if you want it to be sweeter)


1. Preheat oven to 180°C
2. Beat butter and sugar in a large bowl until fluffy. Add Greek yogurt and vanilla extract and mix until combine. Put flour, baking powder in the mixture and mix, add oil and lemon zest and continue beating for one more minute until everything is combined. Pour the batter in 8' x 8' square pan and bake for 25 minutes or until toothpick inserted into the cake comes out clean. Cool off the cake to room temperature.
3. To make the sauce: Combine everything in a medium pot on a medium to high heat, mash the berries using potato masher and cook until the sauce is thicken (you can add or reduce the water if you want, and you can also add corn flour to thicken up the sauce).
4. To serve: Cut the cake into square pieces, serves with berry sauce and whipped cream and garnish with fresh berries. This cake is delicious serving warm or cold.

p.s: Sugar in Europe is less sweet than the one in Malaysia, so I advice you to reduce the amount of sugar if you follow this recipe and adding more little by little if you want it to be sweeter. 

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Sunday, 15 June 2014

Black and white pudding - Recipe

It's been almost two weeks since I came to Netherlands. It's a beautiful country and I can't stop saying pretty since the day I arrived. Wageningen is a small and pretty city, it reminds me a lot of Davis (maybe it's prettier here haha). Our apartment is surrounded by parks and nature and we enjoy walking to the arboretums nearby. The campus is small, and I like the fact that my office, lab and greenhouse is all at one place. The idea of cycling from one end to another is not really fun. Albeit Netherlands is known for its flat land, this place is a little bit hilly and cycling from campus to home can be quite challenging for me.

Grocery shopping is awesome as the market has fresh local produce, even finding fresh halal meat is easy. Baking supplies on the other hand is another story. It's pretty hard to find few ingredients  here (baking soda and cream of tartar for example), not to mention the price is not compatible with my wallet. I will buy the baking stuff one by one, and yeah seems like I have to buy most of the things online (read: 'cheaper').

I haven't tried much of the local sweets, but the honey and nut cake from one of the local bakeries is yummy! I was searching for the recipe but couldn't get my hand on it. Seems like it's their very own special recipe. Owh well, maybe I can try making something similar later. Stroopwafel is to die for. I know few people don't like it because of the sweet caramel filing, but the cookies taste great when you complement it with coffee and tea (without sugar please!).

Anyway, there was a Malaysians get-together few days ago for sunset viewing and watching football match of Netherlands vs Spain (wasn't it such a great match! haha), and I prepared simple pudding which I find awesome. It's a combination of chocolate and vanilla pudding and I put chocolate ganache and stroopkoeken (a butter cookies version of stroopwafel) for extra flavor. You can use other cookies if you want, but I find having the cookies gave that extra crunch to the pudding. Owh yeah, this is American+British pudding thus the texture is different than Malaysian type of pudding.

Black and White Pudding (makes 12 -16 pudding in ramekins)

Chocolate pudding (recipe source from Nigella with few modification)

    100 grams dark chocolate (I used IKEA's dark chocolate)
    100 grams unsalted butter
    4 tablespoons of caster sugar (you can use more if you want, I love my desserts less sweet)
    4 large eggs
    50 grams plain flour
    ¼ teaspoon baking powder
    1 pinch of salt

2-1/2 cups milk, divided
Pinch salt
2 tablespoons of caster sugar (you can add more if you want)
3 tablespoons cornstarch
1 teaspoon vanilla extract
1 tablespoon butter

For filling and chocolate ganache

12-16 stroopkoeken (or you can use other butter cookies)
180 gm dark chocolate (I used IKEA's dark chocolate)
200 gm cream (I used 30% cream)


  1. Preheat the oven to 180°C.
  2. Break up the chocolate and melt it with the butter in a bowl in the microwave or in a double boiler. Once it's melted, sit the bowl on a cold surface so that the chocolate cools.
  3. Beat the eggs and sugar until thick and pale and moussy, then gently fold in the flour, baking powder and a pinch of salt.
  4. Fold in the slightly cooled chocolate and butter mixture and then put 1/3 in each ramekin and bake for 20-25 minutes. While waiting for the chocolate pudding to be cooked, prepared the vanilla pudding.
  5. Place 2 cups milk and salt in a saucepan. Sprinkle sugar on milk and do not stir; heat over medium-high. Quickly combine cornstarch with remaining milk and mix well. When milk comes to a full boil, remove saucepan from the heat and stir in cornstarch mixture. Pudding will begin to thicken. Return to the heat and cook for 1 minute. Remove from the heat; stir in vanilla and butter. 
  6. To make chocolate ganache, break chocolate in small pieces and put it in a bowl with cream and  microwave or double boiler until the chocolate melts. 
  7. To assemble: take out the chocolate pudding from the oven, put stroopkoeken on top of it and cover with vanilla pudding. Let's everything cool and set, and put chocolate ganache on top of the vanilla pudding. You have to make sure the vanilla pudding is set or it will mix with the ganache. 
  8. Put it in the fridge and let it cool for 2 hours or overnight. Garnish with raspberries or anything you desire.

The sour taste of raspberries complements well with dark chocolate. 

Hope you guys love this recipe! 
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Friday, 30 May 2014

My birthday cake

'I thought you are done with baking' said my husband sarcastically as he saw me baking my birthday cake. I told him that I'm not going to bake anymore last week (and maybe several weeks before too haha) as we want to clear out the ingredients before we leave Malaysia, but the idea of me not having a birthday cake baked by me is kind of sad when I have baked for others for their special days.

So today, dear hubby, is the last day I'm baking before we are leaving to the Netherlands, officially!! (as if you are ever reading my blog)

We had a large pint of Greek yogurt thus I decided to make my favorite vegetarian cake with a twist - pandan flavor! I bought few pandan leaves couple of days ago and made pandan paste out of it. I combine it with my favorite vegetarian cake recipe and voila, delicious and moist vegetarian pandan cake. I decorated the cake with cream cheese frosting and made salted caramel cream cheese filling for between the layers. And yeah, I obviously had to decorate the cake purple - my favorite color!

Side view of my birthday cake - 6' tall pandan cake with salted caramel cream cheese frosting decorated in purple ruffles.

The taste was awesome! Just the way I like it - moist, not too sweet and refreshing pandan smell. I think I will miss baking this cake in Netherlands. The chance of finding fresh pandan leaves is slim, plus I don't like the idea of using the yucky and unnatural pandan flavoring.

Top and side view of the cake. Isn't it pretty? :)

For those who are not familiar with pandan, I would say that it has nice and subtle fragrance of rose. It gives out light and refreshing taste, and tastes well when you complement it with palm sugar :) I think most (if not all) of the Southeast Asian countries use it in their cuisines.

So yeah, happy birthday (more like belated) to me and hope I can make more delicious and pretty cakes in the future :D

Natural green color of the pandan makes this cake looks so yummy!
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Tuesday, 27 May 2014

Making memories

Okay, pretty schmaltz post title haha. So few more days before we are going to the Netherlands. At the moment we are spending our time at my parents house in Baling, Kedah. I feel a bit sad, knowing that I won't come back to this homey place for four years. I will miss this place for sure - the pretty environment, my loved ones and my mom homemade food! My parents slaughtered turkeys few days ago, knowing how much their daughter and son-in-law love eating them :)

I had spent some quality time with my friends and family. Having potluck party with the UCDavis peeps, lunch and tea party with UPM colleagues, lab mates and friends, meeting fellow bakers whom I adored (you guys know who you are ;) ), and yet there are more people who are meaningful in my life whom I am unable to meet due to my tight schedule :( . Sorry guys, hope we can still keep in touch.

Anyway, seems like I will be more active with blogging in the future *hooray* Need to hone my writing skills before it gets worst hoho.

Delicious desserts made by me for my farewell tea party held last week. Cute deco from my lovely sis Farah Munirah from @makeupbyferrarossa :)

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Thursday, 22 May 2014

'Sabbatical' leave from baking in Malaysia until 2018

Received email for e-ticketing to Amsterdam today. Our flight will be on the night of the 1st of June. I haven't started packing yet, not planning to bring lots of things like I used too when I went to the States for undergraduate study. My feeling is a mixture of sad, happy, excited and scared. PhD will be a very different journey than undergraduate and Master, and I do hope that I can go through it.

Muniroh's Bakery has been a wonderful experience since me and hubby started it in 2012. I am not going to stop it, just that it will be like taking a 'sabbatical' leave from baking until I'm done with my study. I will still bake in the Netherlands though, just that it will be more like stress reliever than baking for order.

I have had very wonderful journey with Muniroh's Bakery. Made new friends, met up with lots of people, and had the chance to meet up with other talented bakers ;) I had sweet and bitter memories which help in making the business grow, and all I can say is thank you so much for supporting me and Muniroh's Bakery and hope we can meet up again one day <3

Me with the last wedding cake that I made before going to the Netherlands. Beautiful picture taken by my good friend who is also a very talented photographer, Peter Law (019-8844337). Thanks Peter :)
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