Hooray, the final paper has just ended. That’s PNS- peripheral nervous system and I just don’t really like this subject as it covers physiology, pharmacotherapy, basic medicine chemistry and the clinical part. Part of it, I like only medicine chemistry part. Well, it is all over now and I have no idea what I have written for the paper. This might be due to the lack of sleep and I see blur blur screen in front of me now @.@
Alright, I am very happy cz back in my normal life now. Hehehe… now gotta blog on what I haven’t blog weeks ago.
07 June 2007
Working for CityNeon on SMIDEX 2007, KLcc — Day 4
Today is my forth day on my duty. My job for the final 2 days starts at 9am and end at 6pm. Phew, finally can go back normal working hours. For the first 3 days, I have to work for 12 to 13 hours daily. I was exhausted once I reached home at 10pm, slept at 1am and the next morning I have to wake up by 6am to prepare myself. No choice because KL’s traffic is always congested in the morning.
Gonna indulge myself with a bit pricey and special food for lunch after long hours work previous days. However, there is not much choice in convention centre and I can’t walk all my way into KLCC cz need to be back at the counter for duty. Instead, I take away from starbucks. Here is the take away of American Bake Cheese cake.
Looks yummy, taste yummy. Just a little bit dissatisfied… the cake is a bit bit dry and not as smooth as before. Or am I too choosy? It is still acceptable cz cheese cake is always my all time favourite.
Although this job is tiring and drive me crazy (sometimes), I find it is interesting. I’d learnt a lot in communication, handling situation, controlling over your emotion and stuff. Surely I will take up this kind of job again if there exhibition and they need temporary staff.
I was in the kitchen again with my mum to create this wonderful cassava raisin cake (木薯葡萄干蛋糕) this afternoon. That’s the recipe we got from the newspaper and so happened that my aunt brought us a huge cassava, a kind of tropical plant. This time I was going to be an assistant to weight the ingredients and preparing the oven and stuff. As we needed only 250grams of cassava paste, we used the left over cassava to make the pan-fried cassava (煎木薯糕). In the end, we have 2 dishes made from cassava. ^.^
Look at the texture and the colour of the cake, soft and fluffy in the golden yellow. The cake smell great as there are huge amount of eggs inside.
Castor sugar 150g
Cassava paste 250g
Self raising flour 200g
Beat the butter and castor sugar until white and fluffy.
Eggs are added one by one into the mixture.
Add in cassava paste and lastly the self raising flour.
Mix them up evenly.
Raisins are added before sending them into the oven.
Then, bake at 170°C for 45minutes.
Margarine can be a substitute for butter if you dislike butter.