INGREDIENTS

7 cups flour divided

3 cups warm water
1/3 cup sugar
2 tsp. salt
1 1/2 packages yeast

INSTRUCTIONS
1. Mix 3 and 1/2 cups flour with all ingredients. Let sit one hour.
2. Add remaining 3 and 1/2 cups flour (one at a time) and knead till dough forms a ball
(dough sticky).
3. Cover with a damp cloth for 30 minutes.
4. Divide and shape into 2-3 oblong loaves (long and narrow). Place on greased cookie
sheet. Slit top with scissors 1/2 down diagonally.
5. Paint top with slightly beaten egg whites. Let sit for 8-10 minutes.
6. Bake at 375 degrees F for about 30 minutes.

Coconut Bread
From Bill Granger, via Wednesday Chef, via The New York Times



I had to practically physically sit on my hands to keep myself from tweaking this,
because I love coconut with so many other flavors lime! (I d add some zest)
mango! pineapple! (I d add chunks, or slather it with mango curd) banana! (Id
puree some into the milk portion) raspberries! brown sugar! (Id replace some of
the granulated sugar with this) I wanted to incorporate at least one of them in
each batch. I was additionally tempted to amp up the coconut, using coconut
milk instead of regular milk or virgin coconut oil instead of butter. And yet, Im
glad I didn t because it doesnt need any fussing to taste fantastic. Okay, FINE. I
fussed in one place: I browned the butter. These things, they happen when a
recipe asks me to melt butter and here, it is absolutely wonderful, adding a
background of toastiness that plays happily off the coconut.
The crumb is here is more coarse than banana bread, and less squishy -moist too.
Theres a real change in texture from the dark crust to the tender center that
makes this bread excellent toasted with a pat of butter and sprinkling of
powdered sugar. This salted honey brown butter spread would be excellent here
too.
Despite the volume of sugar here (I admit, I was convinced it would be overkill)
this bread is not very sweet. If you would like a less sweet bread, you can use
unsweetened coconut, which usually comes dried. The original recipe didnt call
for salt, and I think this and all breads, really need salt so I added 1/4 teaspoon
table salt but I think one could easily take the amount up to 1/2 teaspoon.
This loaf, once baked, entirely filled and towered above my 9x5x3 (8-cup) loaf
pan, so if yours is smaller, you might want to pour off a little batter into greased
muffin tins.
2 large eggs
1 1/4 cups (295 ml) milk
1 teaspoon (5 ml) vanilla extract
2 1/2 cups (315 grams) all -purpose flour
1/4 teaspoon table salt (see Note)
2 teaspoons (10 grams) baking powder
1 to 2 teaspoons ground cinnamon (Bill calls for 2 but I preferred 1, so that it
didn t dominate)
1 cup (200 grams) granulated sugar
5 ounces (140 grams) sweetened flaked coconut (about 1 1/2 cups)
6 tablespoons (85 grams) unsalted butter, melted or melted and browned, if
desired
Vegetable oil or nonstick cooking spray for baking pan
Heat oven to 350 degrees. In a small bowl, whisk together eggs, milk and vanilla.
In a medium bowl, sift together flour, salt, baking powder and cinnamon. Add
sugar and coconut, and stir to mix. Make a well in the center, and pour in egg
mixture, then stir wet and dry ingredients together until just combined. Add
butter, and stir until just smooth be careful not to overmix.
Butter and flour a 95-inch loaf pan, or coat it with a nonstick spray. Spread
batter in pan and bake until a toothpick inserted i nto the center comes out
clean, anywhere from 1 to 1 1/4 hours. Cool in pan five minutes, before turning
out onto a cooling rack.
Serve in thick slices, toasted, with butter and confectioners sugar or salted
honey brown butter spread.


Oreo Cake


INGREDIENTS
1 box german chocolate cake mix and all ingredients it requires
1 (14 oz) can sweetened condensed milk
1 (16 oz) jar hot fudge
1 (8 oz.) tub cool whip thawed to room temperature
15 Oreos crushed/chopped

INSTRUCTIONS
1. Bake cake according to directions in a 9x13 pan.
2. Let cake cool for about 5 minutes.
3. Poke holes in cake with the handle end of a wooden spoon.
4. While cake is still warm, slowly pour over sweetened condensed milk over the top making
sure some gets in all the holes of the cake.
5. Heat Jar of Hot Fudge until runny and hot. Make sure it is melted to a point that it will pour
easily. Pour over top of cake, making sure some gets in all the holes of cake.
6. Let cake cool completely then spread thawed cool whip over the top.
7. Sprinkle crushed/chopped Oreos over the top of Cool Whip.
8. Store in fridge until ready to eat. Store any leftovers in fridge.


One of the diners cars was smashed.




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Date: 26 June, 2013 9:02:04 AM GMT+08:00
To: Pei Yee Ng <joeyngpy@gmail.com>
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Air Itinerary Details
Outbound
Kota Kinabalu (BKI)
Wed, 04 Dec 2013, 08:45
Kuala Lumpur International Apt (KUL)
Wed, 04 Dec 2013, 11:10
MH 2619
Malaysia
Airline
System
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Fare Family: Economy
Promo
Stop: 0
Seats: Web Check-in*
Equipment type: Boeing
737-800
Fare Breakdown
Passenger Type
Base Fare
per person
Surcharges
per person
Taxes
per person
Total Fare
per person
Number of
passengers
Total Fare
Adult 22.00 MYR 69.00 MYR 9.00 MYR 100.00 MYR x 7 700.00 MYR