Scribbles for Digital Nomad Life - GhostwriterMalaysia

Pernah beberapa kali guna lebihan tomato untuk mask muka. I tak makan tomato but somehow letak dalam masakan untuk bagi seimbang rasa masam manis tu.  Sebab tak masak selalu, sayang kalau tomato jadi tak elok dan kena buang. Jadi kita tenyeh je la tomato tu kat muka. Gosok2 secara circular motion. Lepas 10 minit, I basuh muka. Ada juga la khasiat tomato ni bila google. Kita ringkaskan kepada 5 kecantikan untuk kulit muka. 1. Cerahkan kulit: Tomato mengandungi vitamin C. Jadi semestinya membantu mencerahkan kulit dan kurangkan dark spots serta bekas jerawat pada muka. 2. Kurangkan garis halus: Kandungan antioksidan dalam tomato bantu mengurangkan tanda-tanda penuaan, seperti garis halus dan kedutan. Buatkan kulit kelihatan lebih muda dan segar. 3. Kawal minyak muka berlebihan: Tomato bantu kawal pengeluaran minyak pada muka, sesuai untuk kulit berminyak dan berjerawat. 4. Kurangkan kemerahan: Tomato mempunyai ciri anti-radang. Jadi kuranglah sikit kemerahan pada kulit. 5. Mele

Very rarely, mistakes make better outcome. But hey, this sarang semut made it to the rare list. Omputih panggil honeycomb caramel cake. The mistakes : accidently put extra butter and extra condensed milk in the batter. The outcome: extra moist and extra ‘sarang’ texture, and fairly sweet. Thank God.   The simple formula A= 1 cup sugar + 1 cup hot water + 100g butter Heat a cup of sugar until caramelised. Then add a cup of hot water. Be careful. It caused “firecrackers” in the pan. Keep stirring until it dissolves to be a caramel syrup. Put aside for a while. B= 4 eggs + half tin of condensed milk + a cup of wheat flour + 2 teaspoons of baking soda + 1 spoon of vanilla essence. Break the eggs in a bowl. Stir. Add condensed milk. Stir. Add flour. Stir. Add baking soda and vanilla essence. Stir.   Then pour A into B. Stir the mixture. Leave the batter for an hour. I did this on a traditional stove with fire. Steam it for a 45 minutes up to an hour, medium heat. Che

 Quite a few times I went to Super Saigon in TTDI for its delicious pho and iced coffee. I always ordered these. After Covid, I forgot about this place and one of these days, the memories of having hot beef noodle soup came clouding in my head. It had been years.  One day, when my friend and I were in Jalan Semarak KL, we thought of having lunch in some restaurant around. Vietnamese pho came to mind again.  When I ‘googled’ the branches… Yeay! There is one in Ampang and it is around 15 minutes away.  Since we went on Sunday, parking was not a hassle. This was our first time eating at Super Saigon Ampang and we loved the ambiance. The place is bigger than the one in TTDI and less crowded. We loved the feel of it already. I ordered the long craving of pho. I thought I wanted iced coffee but there was another drink of coconut iced coffee. Since I like to try and explore new taste, I ordered the drink. The pho taste was consistent as to what I remembered. Some restaurants they lost touch o

  Dear Sweet Nona,  You are so soft and moist with lemak-lemak manis kind of taste which i sooo fell in love with.  Your bright colour and your comel size makes me want to savour you slowly, you know the kind of cake you sayang nak makan but you still want to because you know it tastes wonderfully good. I like you so much that i tell my friends here that they can get the same treat with you at Santai, TTDI. Pretty sure they will like you too and like me, surely repeat.  Mmmm...sedapnya 😋 note : freelance writer, ghostwriter malaysia, servis menulis, penulis upahan, articlewriter, penulisartikel, translator, penterjemah, social media marketing, online digital marketing, copywriting

 Ingredients 250 ml Water  Gula Melaka (palm sugar) - I use 3 mini cylinders Pinch of Salt   2 pandan leaves  3 to 4 ripe bananas 200 ml coconut milk  There was some leftover bananas in the kitchen. I did not want to throw it away.. Sayang..So I just checked whatever fixings that I had at that time. Since it was an unplanned pengat pisang in the making, I just used whatever ingredients in my kitchen.  I don’t usually cook. So most of the time, I follow my lady instinct with the ingredients. Firstly, cut the ripe bananas into wedges or small chunks. Then with a water in the pot, I put gula melaka and pandan leaves together until the mix was boiled. I did not have sago at the time. If you do, you can put it in some. Perhaps 1 spoon, depending on your liking. Once boiled, I poured the coconut milk and stir it for a while, then I put the bananas. I then put some salt.  If you find your pengat pisang did not taste sweet, you may add sugar a bit. You will find your pengat pisang gravy a bit

I am not a good cook. In fact i don't cook so much so regularly. Thanks to Movement Control Order, many noob people like me try to experiment with cooking and baking. I never thought that i can make a whole cake. So i thought to share it with the zero-confident newbies who have the gut to one day try it :) I try to make it simple with the step by step homemade 'noobie style'. Easy Recipe For the cake -2/3 cup fresh/UHT/evaporated milk -1/3 cup cooking/vegetable oil -1/3 cup sweetened condensed milk -1/4 cup cocoa powder  -2 eggs -2/3 cup granulated sugar -1/2 cup all-purpose flour -1/3 tsp soda bicarbonate  -1/3 tsp baking powder Now, don't be put off with the ingredients list. I knew how it felt. You sure can go through this. Mix 1: purpose flour + baking powder + soda bicarbonate = put aside for a while in a bowl. Mix 2: pour fresh milk + cocoa powder + cooking oil + condensed milk = stir until well mixed on a saucepan with slow fire. Mix 3: beat the eggs until flu