Baking Day

Today is 16 September 2017 which happens to be Malaysia Day (though by the time this post is uploaded, it will show 17 September 2017. I have previous written about Malaysia Day in Myle Enterprise’s blog here in case you want to know what Malaysia Day is about.

I decided to bake today. It has been a long time since I baked. I last recalled I baked was in early February 2015, where I made chocolate-filled cookies in heart shapes for Chinese New Year to be eaten and also given away. I made quite a big batch and gave out a lot that year; from visiting work and business related contacts to people who came to visit me during Chinese New Year, new found aquaintances from organising events, of course family members get to eat and also the security guards at the place I stay because they have been so good to take care of my safety and my car. Those who ate my cookies that time should consider themselves lucky because I cannot bake anymore after that as my skin allergies came and my hands were so badly affected. You’ll never know when is the last time you can do something.


I used protective gloves to bake and I cannot simply use any gloves because I’m allergic to latex i.e. rubber gloves. I am so happy now that my hands are very much better and healed so much that I can bake again. They are not fully hüealed and has the tendency to peel again but I am really putting a lot of effort to fully heal them. *kiss my hands*


I made healthy pastries today with no dairy, no sugar and no preservatives added. I’m slightly frustrated with the selection of biscuits and cookies available in the commercial market – most of them contain milk as part of the ingredient. Milk is very cheap nowadays, is it ? Why do companies that make food and snacks keep putting milk into their food ? There are vegan and organic options for biscuits and snacks but they are more expensive and only a small selection can be found in commercial supermarkets, if any.


There, one of the catalyst to drive entrepreneurship is frustration with a certain situation that cause you to act upon it. However, it does not always work on me. I’ve long gone past the stage of “going after shiny objects syndrome”. After all, I have my own business in events already and it is best to focus on it. Besides, I doubt I want to bake everyday to make these healthy food options. I would, however, be an advocate for healthy food options with more selection of food and snacks containing no allergens with would be great especially for allergy sufferers like me. I would also want to slowly train my body to be able to take some of these food I’m allergic to. I used to drink milk my whole life growing up and I actually love it but I don’t know how my body actually began to reject it, then became allergic to it. I can take certain food containing milk which I come to realise that some companies use good quality milk which doesn’t cause me to become allergic.


I made turmeric pastry-like biscuits which melt and crumble when you put into your mouth. The feeling is buttery-like except this biscuit is made using no milk and butter at all. It’s an unusual flavour, turmeric, which is also my first time making turmeric flavoured biscuit. Curcumin found in turmeric is an anti-oxidant and has power anti-inflammatory effects, which is good for allergies.


In the process of making the pastry, mixing the ingredients together.


I also made mixed spice carrot mini-pies using fresh carrots. The mixed spice has cinnamon in it, which gives it a sweet taste without needing to add any sugar. It turned out pretty good as the carrots are moist in the centre but the exterior pastry layer was a bit dry because I used less oil to make it. It is also my first time making carrot mini-pies and I’m trying out my own recipes actually. All the previous recipes that I used to make last time has sugar as one of the ingredients. I tested and sugar is one of the components that causes allergies if taken in high dosages, so I’m trying to cut down as much as possible.


I used to bake since primary school because my family bakes for leisure. My Grandma used to make a lot of Asian desserts, my Dad used to try out baking cakes and cookies every now and then when I was younger and my Mummy cooks almost everyday up until now. Growing up, there were Kemahiran Hidup (Life Skills) classes during highschool where we had to cook their designated dishes to pass the subject. I couldn’t cook to save my life back then but I could bake. I had a really good cooking partner who could do wonders and I let her do the cooking.


When I went to University, I chose to learn to cook. I could have eaten out or order delivery everyday but I preferred to eat healthy and so I learnt to cook. I can now cook different dishes, from Asian to Western and fusion. One day I should try cooking Middle-Eastern cuisine but not now with my skin allergy not fully healed and I cannot be near hot places. Cooking involves being in humid, high temperature places and currently my skin can’t take it. Baking is still bearable as I can quickly walk away from the oven after I put the baking tray in and prepare the ingredients at another cooler place.


As for baking, I used to bake during the school holidays just for the fun of it. I like to find something to do during the holidays back then instead of just sitting around. I would bake during Christmas. For Chinese New Year, I would bake and make jelly. That was back in highschool, during my teenage years. The baking carried on occassionally after I left highschool. I’m not an expert but with the years of experience, I know enough to be able to experiment with my own recipes and cooking methods. For example, putting in more water in the cookie dough will give you what kind of consistency or putting less oil will give you what kind of result.


It’s the same for events, I may not have been in this events business for my whole life but with the experience since young organising events, I know enough to know what needs to be done to achieve what results. I may not know every single type of events’ schedule and requirements but I get the gist of organising events generally that I know how it should be done. At the same time, I don’t need to know every single part as I don’t need to go too technical into and it’s good enough for me to run it as a business. There are many different components to an event, from planning to event management to the set up (decoration, venue spacing etc), then there are the equipments like sound systems, projectors, video set up and many more parts to an event. I don’t need to know all the types of sound systems with what kind of amp or event lightings with what kind of volts if I’m not specifically providing only sound and lighting equipments. My business is in event organising, meaning the planning and management of the event which actually has more sub-divisions if you look into it.


I have came across someone who commented something which goes along the lines of “You’re in events but you don’t know about _______ [some event name]”. I didn’t reply with any comments then to this person but I should have just asked this person, “You have a human body, do you know which part of your brain is responsible for logical and complex thinking ? But you have a brain, don’t you ?”. There are so many events around the world and people can create any name for their events. There are also so many celebrations around the world. Did you know that there is a celebration called “Bring Your Teddy Bear To Work Day” ? It exists in the US, I’m not joking. I bet even some people in US do not know about it. I believe with time, I will get better and better in this event line and I will learn more about business. Being good in your chosen line of expertise does not mean that you’re good in business. I will learn more so that I can be good in both.


Anyway, I’m going enjoy my baked goods and I shall be experimenting more with healthy food options. Happy Malaysia Day !


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