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A Compilation of MH & EK In-flight Meals (KCH<->NCL)

Posted on September 8, 2023September 8, 2023 By sweet surrender No Comments on A Compilation of MH & EK In-flight Meals (KCH<->NCL)

This is the compilation of the in-flight food I got when I traveled from Kuching to Newcastle, UK. Left Kuching on 13 August 2023 and left Newcastle on 30 August 2023. We arrived in Kuala Lumpur on 31st August 2023. We were lucky to be one of the last batch of passengers to experience proper in-flight meals by MH before the catering fiasco.

I’ve not gone on an MH flight for ages! The last time was in 2019 from Kuching to Newcastle. This time, we were also flying with MH to go to Kuala Lumpur for our transit to Dubai and then to Newcastle.

Kuching to Kuala Lumpur (MH)
Malaysia Airline in-flight meals (KCH-KUL)

They had chicken rendang and sweet and sour fish on offer. Truth to be told, we didn’t like them. The chicken rendang was spicy. We didn’t expect the sweet and sour fish was also spicy. I suffered a gassy tummy all the way to Newcastle after eating the rendang. Hmm…

Anyway, I guess these were some of the last from Brahim’s. So must commemorate it hahaha! We used to take it for granted ;p However, I love how the water was served in a bottle. That way, I didn’t have to worry about water spills and I could drink it anytime I wanted.

MH - Wooden Cutlery

WAH! Wooden cutlery… Gone were the days when you got proper cutlery in MH economy class. Oh well… Anyway, let’s see what Emirates had on their economy in-flight meals.

Kuala Lumpur to Dubai (EK)
Emirates (KUL-DBX)

Got a chicken sandwich as supper (I guess…). Not a fan of sandwiches. Then, for breakfast, I opted for potato. Not too bad.

Emirates (KUL-DBX)

My parents went for the curry-looking rice dish. I don’t remember what it was though. Didn’t get good feedback from my parents. However, it’s good to see proper cutlery used on Emirates. No plastic, no wood. So much better of course.

Dubai to Newcastle (EK)
Emirates (KUL-DBX)

Next, these are for breakfast (I guess…). Two options, egg sandwich or apricot pie. Didn’t like any of them. Just not a sandwich/pie person. Nevertheless, I still finished the food.

Emirates (DBX-NCL)

This tray came with the sandwich/pie. There’s muffin and blueberry yogurt. At least these two were not too bad. Why do they serve blueberry yogurt on every flight? Do you know some people are allergic to blueberries?

Emirates (DBX-NCL), metal cutlery

Before we reached Newcastle, we got lunch. Went for potato again. The taste was OK. The other option was rice which we didn’t want to get anymore. Couldn’t stand those spices. I was still having a gassy tummy from the rendang that I ate on Kuching to Kuala Lumpur flight. ARG! We’re given proper cutlery in this sector too. I really don’t like those plastic or wooden ones.

Newcastle to Dubai (EK)

After spending over 2 weeks in England, it’s time to go back home, Kuching. Of course, it’s Emirates again.

Emirates (NCL-DBX)

Went for a potato dish again hahaha! This time with beef meatballs. Not bad. I also asked for red wine. I forgot to tell them to just give me a little. They gave me a full cup. Aiksss… I didn’t finish it of course. Only had 1/4 of it then I poured the rest away into the toilet bowl. Didn’t like the wine.

Then, we got shortbread and pastry for snack time. The former was nice, not too sweet. In fact, I had this before at home. It’s not cheap selling in the airport. Meanwhile, the latter was not of my liking and I didn’t finish it.

Dubai to Kuala Lumpur (EK)
Emirates (DBX-KUL)

This time, I had thoughts of getting white wine with my meal. Instead, I opted for orange juice. Didn’t like the snack on this flight. I only ate half of them. Then, for lunch, we opted for the omelet option. Something lighter to eat than having rice. Was quite exhausted and in no mood. Didn’t really get to rest well on the flight even though we were on an A380 with spacious seats compared to the B777 that we’ve been flying in the previous sectors. That was because we were seated next to the galley. Oh well…

Kuala Lumpur to Kuching (MH)

Finally! Back to Malaysia! Waited for quite a long time for the flight to Kuching. We arrived in the afternoon while our flight was in the evening, that’s why. It was 31st August 2023.

Emirates (KUL-KCH)

So, here’s the food for the last leg of our flight. The wooden cutlery was back hahaha! As usual, I didn’t go for rice. I went for potato again! LOL!!! It looked spicy but not spicy. Not too bad. While the other one was fish. Luckily I didn’t go for that. My parents said that it’s not nice hahaha!

Anyway, we’re lucky to get a proper in-flight meal on this flight. Phew… Imagine you paid for full service and got snack items for your meal. Surely won’t be happy with that. Even though the in-flight meal wasn’t the tastiest, it’s still part of what we paid for. Hopefully, the fiasco will be over soon. Good thing I won’t be flying MH anytime soon.

If you would like to follow me on my trip, feel free to go to my Instagram, Facebook, YouTube, or TikTok. I will also update it here but it will be slower.

Driving All the Way - England, Food Porn, Going Places, Review It!

Happy Birthday to Me 2023

Posted on September 4, 2023September 12, 2023 By sweet surrender No Comments on Happy Birthday to Me 2023

It’s another year. Another year older. 41 already! How time flies?! Happy birthday to me! I ordered a cake last month before I went to the UK. I’m still having jetlag *YAWN*

View this post on Instagram

A post shared by Irene Law – Sweet Surrender (@lovebellbelle)

Anyway, hope I’m another year wiser. Also, hope that everyone who I love and care about is healthy and happy. To my blog’s readers, thank you for supporting this blog.

Till then… Do look out for my UK trip posts. If you would like to follow me on my trip, feel free to go to my Instagram, Facebook, YouTube, or TikTok. I will also update it here too but it will be slower.

Bulletin Board, Me, myself and I

Pandan Fragrance Bread Made with Bread Machine

Posted on September 1, 2023August 11, 2023 By sweet surrender No Comments on Pandan Fragrance Bread Made with Bread Machine

I think the bread machine and I don’t get along too well. There’s always drama with it. This one here is probably the last bread made with the bread machine. The recipe is from the manual but somehow it overflowed when proofing. I had to remove it and transfer the dough to a loaf tin to bake.

My initial plan was to make everything inside the bread machine as I didn’t want to deal with the dough. Didn’t want to dirty my hands haha… Oh well… It didn’t happen. In the end, I still had to clean up the mess of overflowing dough some more.

Everything was well in the beginning. Then at the last cycle of kneading, the machine stopped abruptly. I didn’t think much of it until I saw the belt residue under the machine. The belt was a goner. I decided to just let it be since the dough seemed well-knead. So I let it continue proofing. When it was proofing for almost 1 1/2 hours, I checked the machine. OH MY GOODNESS!!! It pushed the machine’s cover up and the dough was all over the window.

Left with no choice, I transferred to the loaf tin, and let it proof for about 30 minutes. Then, baked it in the oven. Luckily it turned out nice. The bread remained soft even until the next day. No falling crumbs too. Using bread flour is really important to achieve soft bread even until the next day. Besides that, yeast is very important too. Make sure it’s alive.

Recipe

I do not use green food colouring here. Hence, the green colour of the pandan wasn’t showing. You can add a bit of green food colouring if you want.

190ml pandan juice
1 small egg
2 tbsp milk powder
1 tbsp coconut oil
1 tsp salt
1 tbsp sugar
2 1/4 cup bread flour
1 tsp instant yeast

Let the bread machine does all the work. If you want to bake it manually then bake in a preheated oven at 180°C for 25-28 minutes.

Lastly, have fun trying! Check out my YouTube channel and My Kitchen for more baking and cooking adventures.

Oh! In case you do have XiaoHongShu 小红书, feel free to follow me there at 艾艾倪 . The language I used on this platform is exclusively Chinese using Simplified Chinese.

By the way, I just started Lemon8, feel free to follow me there at Lovebellbelle. The language used here is a mixture of English and Malay.

I only share food & beverage-related topics in these accounts. Hope to see you there!

Food Porn, My Kitchen, Vlog

How to Bake or Air Fry Smoked Duck Breast

Posted on August 24, 2023August 11, 2023 By sweet surrender No Comments on How to Bake or Air Fry Smoked Duck Breast

When I first got hold of frozen smoked duck breast, I had no idea how to cook it. I didn’t want to deal with oil splatters so I decided to bake it. You can also air fry it. Just need to reduce the heat by 10 degrees Celsius.

Make sure you defrost it. Then preheat your oven. Bake the smoke duck breast at 180 degrees Celsius for 12 minutes. Then bake again at 200 degrees Celsius for 5 minutes. Lastly, let it rest for 2 to 3 minutes before you cut and serve it.

The temperature and time I’m sharing here are just a reference. Different ovens or air fryers will have different capacities. Do adjust them accordingly.

You can check out my Instagram Reel on how to bake frozen smoked duck breast:

View this post on Instagram

A post shared by Irene Law – Sweet Surrender (@lovebellbelle)

Very easy isn’t it? I’m so happy that I don’t have to deal with oily stove. Have fun trying! Check out my YouTube channel and My Kitchen for more baking and cooking adventures.

Oh! In case you do have XiaoHongShu 小红书, feel free to follow me there at 艾艾倪 . The language I used on this platform is exclusively Chinese using Simplified Chinese.

By the way, I just started Lemon8, feel free to follow me there at Lovebellbelle. The language used here is a mixture of English and Malay.

I only share food & beverage-related topics in these accounts. Hope to see you there!

Food Porn, My Kitchen, Vlog

Easy Kuih Cara Sarawak Style Recipe (Coconut Milk Version)

Posted on August 14, 2023August 11, 2023 By sweet surrender No Comments on Easy Kuih Cara Sarawak Style Recipe (Coconut Milk Version)

I made Kuih Cara again. This kuih is known by many names namely kuih manggis, kuih cara, kuih bahulu, and kuih apam balik. However, I’m not sure of the actual name. I tried to ask around but was given with different versions of names. What is the actual name? Do you know? This version can only be found in Sarawak. It is quite different from those in West Malaysia. This is definitely no stranger to Sarawakians.

Here’s a Shorts sharing how to extract the pandan juice for this kuih. Click to view the Shorts.

Here’s the previous post of Kuih Cara Sarawak Style using coconut powder.

Kuih Cara Sarawak with Coconut Milk (no extra food colouring used)

Ingredients:
120ml pandan juice (blend 4 pandan leaves with 120ml water)
80ml coconut milk
3 tbsp icing sugar (can reduce to 2 tbsp if you don’t want it too sweet)
A pinch of salt
1 small/medium egg
2/3 cup plain flour
1 tsp baking powder
Oil to grease the mould

The method can be seen in the video. Make sure that your mould is properly greased and using small to medium heat. Adjust it accordingly. Every stove is different. I still can’t get the heat distribution to work nicely. Maybe using charcoal as the source of heat will result in a nicer browning effect. You can try this method out if you want.

If you wonder where I bought the mould, I got it from Shopee. I saw them in Super Save, Mr DIY, and some supermarkets too. Those selling pots and pans should have too.

Lastly, have fun trying! Check out my YouTube channel and My Kitchen for more baking and cooking adventures.

Oh! In case you do have XiaoHongShu 小红书, feel free to follow me there at 艾艾倪 . The language I used on this platform is exclusively Chinese using Simplified Chinese.

By the way, I just started Lemon8, feel free to follow me there at Lovebellbelle. The language used here is a mixture of English and Malay.

I only share food & beverage-related topics in these accounts. Hope to see you there!

Food Porn, My Kitchen, Vlog

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Blogging since 2002. Anything before 2006 is no longer available. It is no longer on this server. Back then, I built my own blog and updated it using HTML. No database or anything. Only started blogging fully with a CMS in 2006. However, whatever was on the Internet will stay on the Internet. So... It should be still somewhere on the Internet. Then again... Why do you want to dig that far?

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