Since the revamp of Cherylshuen's website to flash version, I have always received feedback from clients and friends that recent cake photos have not been updated frequently. To include them into cake galleries, we need to constantly edit photos and liase with web designer and it is rather costly. Hence, we've decided a more practical way that is to blog them.

This blog will update customers on recent design of our creations, limelight and activities, as well as to share my personal interests and artworks. Hope you will enjoy yourself and share your thoughts too!

I did these oil paitings to add some "colours" to my living room The drawings were inspired by a chinese poem that reads:

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(there are hundred types of flowers in the spring while the moon is bright during autumn, there is breezy wind during summer while winter is the season of snowing)

I have done some research over the net and inspired by a few related paintings. In order to add some elements that may interests my little princess, I painted two little kids who were playing by seaside and a snowman in the winter season.

Hope you'll enjoy it too!

I always admire the beauty of flowers, it is a language that speaks soft but touches our hearts deeply. Once in a while, I do my own flower arrangements for simple candlelight dinner at home, for fun, and for my love ones!

Lets melt our hearts again with the soft spoken flower arrangement.

I love calligraphy! It is a very delicate art and trains one's patience and determinations. I started to practise calligraphy as young as the age of 7 but quited for a long long while since the completion of secondary school. Last year, I joined a class at CC and restart my journey with calligraphy again, under the guidance of ³ÂÌ©¸£ÀÏʦ and ÍõÕðÓ¢ÀÏʦ with the aim of doing my own duilian in the coming Chinese New Year.

Although I'm not able to write beautifully, I'm delighted that i achieved the first goal i set and I will strive to be better in the coming year.

Cooking is my passion, and i believe it is the best way to share with our love ones. I started to post my cookings in cari forum under the nickname 喵眯: http://cforum2.cari.com.my/viewthread.php?tid=883913&extra=page%3D6&page=1

Due to busy schedule,I'm struggling to make time for families, cake orders, classes and sharing to forum. Finally, I decided to add a page on my blog, to enable to sharing of home cooking and recipes, along with the postings of recent cake photos.

Bakuteh is a very local dish to most Chinese, being in Malaysia, or Singapore. Generally, Malaysian style is often found in dark broth flavoured with intense herby taste while Singapore style favours a little more peppery spicyness in a clear soup.

Everyone must have their favourite stalls to patron, however, we do wish to cook our own bakuteh at home. I adopt a fairly easy way to cook by using soup sachets.

In order to add as little seasoning as possible (for a healthier choice), I normally prepare some chicken broth a day ahead (do not season). On the actual day, we just need to heat up the chicken stock, add garlic, herbs, soup sachets and spare ribs, bring to boil and simmer for 20 minutes. We then could turn off the gas and let the flavour of soup sachet being released gradually. Finally, reheat and add the rest of material prior to dine.

Instructions:
1. Prepare chicken broth in advance
2. Gather all necessary materials like soup sachet to your preference, white peppercorns (press/ hit to crack them for more intense spicyness), garlic (with skin on), 1 or 2 slices of sweet "dang gui".
3. Bring to boil some water and rinse the spare ribs for clearer soup
4. Add all materials, bring to boil and simmer for 20 minutes prior to turning off the gas
5. My homemade bakuteh - a hybrid of both Malaysian and Singaporean style

Remarks:
1. Season with salt to taste prior to serving
2. Additional material that I love to add to my bakuteh: shitakii mushrooms/ button mushrooms/ straw mushrooms, tau pok, bean skin
3. Chinese celery adds extra fragrance to bakuteh
4. Eat along with "you tiao", chilli padi and dark soy sauce

We normally stop by, to be precise, purposely make a trip to Muar every time we drive back to or from Ipoh. However, on our last trip home after celebrating Chinese New Year in Ipoh, we've decided to exit to Melaka for lunch. Being new to the place and having no specific place in mind, we wondering a while in the city and decided to try this family cafe.

We were very satisfied with the food offered, and found that the pricing was very reasonable. We specially enjoyed its Nyonya Popiah (looked thick when serve but very smooth and soft in mouth) but felt Muar's otah still the best! Cincalok omelette has a modest look but it will taste wonderful to cincalok fans. Babi Pongteh was rather standard and compatible with one that we have in Singapore. Steamed lady's finger is very healthy with no oil during cooking and the sambal belacan does compliment the taste.

Yum yum... we'll be undecided in the coming up trips of where to head for

Sambal ikan bilis is a common dish, however, it is rather subjective in taste. Some like it more spicy, some prefer a little sweet after taste. Mine is a rather simple one, cooked with fried sambal, tamarind juice, sugar and fish sauce.

When the sambal ikan bilis is done, i just stir fried it with long bean (that has been pan fried shortly with a little oil) till soft and sauce thickened.

好久没有上菜。。。因为老是忙着照顾宝宝和工作，上个周末，终于抽出一个时间煮了我很想很想煮的白斩鸡饭，yeah！可以和大家分享分享

特别送给佳礼的厨友kinoko！

Remark: I had a little problem in Chinese character input initially but am trying to fix it. From now on, I will try to blog my cooking in Chinese language as it is my mother tongue and most of my friends from cari read Chinese.