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joannelsl 08-06-2003 @ 12:44 AM                           Reply to this Discussion   Edit This Message   Delete This Message.
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Batu 5 of Sandakan, not Tawau ok?  Wink


Jo
http://jodelibakery.netfirms.com/

zenyrizzataraka 08-05-2003 @ 11:21 PM                           Reply to this Discussion   Edit This Message   Delete This Message.
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Dear Jo,

Thank you for the informations. Also apologizing for not acknowledging your response soon.  Since bulan Ramadhan and Idil Fitri is few months away, I might make the trip to Batu 5 myself as well. Your informations would be very helpful (since this will be my first trip to Malaysia (Tawao).

All the best,

Zeny

Zeny Sta Teresa
Sales & Export Section
Intraca Tarakan

joannelsl 07-28-2003 @ 11:31 PM                           Reply to this Discussion   Edit This Message   Delete This Message.
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Zeny,

Sorry that I have taken so long to reply your message. I didn't realised there was a message for me. I suppose I have forgotten to thick the column where I would be notified when there was messages for me.

Which kind of cream you are looking for - dairy (single or double cream) or non-dairy? Or are you looking for whipping cream? There is no Milimewa in Sandakan. Not sure if you can find Milimewa in Tawau but definitely, there is a Milimewa in Kota Kinabalu. Anyway, this is not the main point.

So, your son-in-law maybe able to get whipping cream in Best Mart or Annie's Cooking Studio in Batu 5, Sandakan. He also can get it from Tai Chung in Batu 4 if I am not mistaken. He should be able to find these shops pretty easily. Brand's available are like Anchor and Rich's. Not sure if they also carry other brands. Annie's Cooking Studio is the best place to get all baking ingredients. He should head to this shop first. Hope you will be able to find what you want.

Jo
http://jodelibakery.netfirms.com/

zenyrizzataraka 07-07-2003 @ 9:46 PM                           Reply to this Discussion   Edit This Message   Delete This Message.
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Dear Jo,
Thank you again for the very helpful information.
By the way, Jo, I have son-in-law travelling from Tawao, Sabah to Tarakan, Indonesia everyday and would like to ask him to get me heavy/light cream. I ask him to get me the Nestle brand but he can't find it at the Milimewa. Where do you think can he find it in Malaysia? and what other brands do you have there?
Regards,
Zeny

Zeny Sta Teresa
Sales & Export Section
Intraca Tarakan

This message was edited by zenyrizzataraka on 7-7-03 @ 10:05 PM

joannelsl 07-06-2003 @ 11:33 PM                           Reply to this Discussion   Edit This Message   Delete This Message.
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Zeny,

I am not sure if you could use toated flour for your chiffon cake. I have never come across such recipes. I suppose toasted flour will be dry because of the toasting or frying. You may need to increase your liquid and/or fat contents.

Regards,
Jo

http://jodelibakery.netfirms.com/

zenyrizzataraka 07-06-2003 @ 8:11 PM                           Reply to this Discussion   Edit This Message   Delete This Message.
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Dear Joanels,
Thank you. Does it also mean I can use toasted flour in cakes like chiffons ?
Zeny

Zeny Sta Teresa
Sales & Export Section
Intraca Tarakan

joannelsl 07-04-2003 @ 1:51 AM                           Reply to this Discussion   Edit This Message   Delete This Message.
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Hi zeny,

I believe by doing so, you will make the flour lighter. There are a few types of cookies where the flour needs to be fried first. When baked, the cookies are so "light" that they will melt in your mouth. Real yummy!

zenyrizzataraka 07-03-2003 @ 9:37 PM                           Reply to this Discussion   Edit This Message   Delete This Message.
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Dear Ms Diana & Chef Clarence and all!
Thank you for all the informations about agar-agar. Fortunately flavored and unflavored agar-agar and jelly are available here. Will give it a try.  Thanks again guys for the response.
Here's another thing that I would like to be enlightened. In some houses in Indonesia (I am a Filipina by the way) some people toast the flour for cakes and cookies until light brown and cooled completely before using it in their recipes. Would like to know what effect would the toasted flour on the baked goods ? Never tried but would like to if it will make my cake lighter and tastier.

Rgds,
Zeny

Zeny Sta Teresa
Sales & Export Section
Intraca Tarakan

chefclarence 07-03-2003 @ 8:39 PM                           Reply to this Discussion   Edit This Message   Delete This Message.
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TextText
Hi Zeny
There is more about gelatin,the strength of gelatin
is described by number of blooms, 175-250 blooms. The
popular brand of unflavored gelatin in U.S. (Knox and
Davis Brand) are 175 blooms,commercial strength would be 225-250 blooms, Patissiers or pastry chefs tend to
use cold processed gelatin a.k.a. mousse powder: you just add it to juice or other liquid, sweetened with
sugar, then fold in whipped cream and/or eggwhites,
hundreds portions of dessert can be prepared in minutes. and they are even freezable. And if you are
not too critical about the taste, the easiest way to
stablize whipped cream is to microwave a piece of
marshmallow until very soft, add to medium thick
whipped cream and continue to whip until stiff. It works but the flavor would be a little artifical.
Chef Clarence

Buon Appetito

chefclarence 07-03-2003 @ 8:19 PM                           Reply to this Discussion   Edit This Message   Delete This Message.
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Hi Zeny
This is Chef Clarence from Canada, Diana gave us some
valuable infomation on agar agar, but however, not all
agar agar are created the same standard: the Japanese
agar powder works well but it costs about US$12-15 a
pound while the Thai version costs only 75 cents for
25 gram package, which according to description, would
sets 2-2 1/2 quarts of liquid. In North America, agar
agar is widely use by cake decorators as piping gel,
also a non-flavored clear glaze for fruit tarts. It
wound set at room temperature without melting. Agar agar powder doesn't require pre-blooming, you can cook it with liquid but I would use only 30-40% as much as
the gelatin your recipe called for. The texture will be
quite different from gelatin though. I usually make
fresh marshmallow with agar agar and it work really
well.
Happy baking
Chef Clarence

Buon Appetito




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