Friday, June 24, 2011

DIY: Making Your Own Chilled Cheesecake

It was just recently that there have been quite a number of guests and friends wanting to make their own cheesecake. So here is a simple, straight-forward, yet somewhat delightful recipe that nearly everyone is be able to prepare with some basic equipment and access to the nearby supermarket.

There's no secret to the recipes I have used for my cheesecakes since several years back, it lies within the selection and the combinations of the flavours used to make something simple, exotic. Getting to the point, here is the recipe breakdown (For a 1kg recipe):

Ingredients:
300g cream cheese (Any brand will do, though its up to your preference)
300g whipping cream (You can use non-dairy topping too, they are somewhat similar)
2 tbsp of gelatine powder
1/2 cup of water
a little vanilla extract to taste
a little sugar to taste
and other flavourings of choice (e.g.juice of a lemon, chocolate powder, milo, you name it) to taste

100g of broken biscuit crumbs (any biscuit of choice - chunkier bits will be a little crispier)
75g of melted butter (I generally discourage using margarine as its taste is inferior and also probably unhealthy)

Equipment:
2 mixing bowls
1 Mixer
1 Baking Tray with a removable base (looks like pic below)


Refrigerator
Stove
Basic utensils

Method:
1. Whip the cream cheese with solid or powdered ingredients until they form a smooth paste.
2. Dissolve gelatine powder with water over very low heat until the mixture is smooth.
2a. Prepare the biscuit base by melting butter over low heat and mixing in the biscuit crumbs. Press firmly with a spoon. If the base is too brittle, add in more melted butter.
3. Whip in the gelatine mixture with the cheesemix.
4. Beat the whipping cream in a separate bowl until firm tops are formed, then fold in (Mix manually) the whipping cream with the cheesemix till smooth.
5. Pour everything into the baking tray, then add any toppings of choice.
6. Chill for four hours to set.

And that's it! The basics are really quite simple, but from there there is so much that you can do to give add a variety of new ingredients and add-ons to make a truly exquisite dessert. Here was a little something I did for a friend sometime back (Nothing spectacular, but it will still great fun):


The best part of doing it yourself? The whole thing will cost you only around RM25!

Wednesday, June 15, 2011

D&D - Moving It Out

Recently we were lucky enough that a reporter dropped by to take a look into one of our most unique worlds within Myst - Dungeons and Dragons, an RPG-based game set in a world where fantasy and imagination rule. Let the article speak for itself (Taken from The Borneo Post):



TOTAL strangers and from vastly different backgrounds, six young local professionals get together without fail twice a week and even on public holidays.
What is it that so compels them to willingly give up their free time for, and at the same time, has the power to bind them like a brotherhood cult?
It sounds extreme, but it isn’t. The young people are merely indulging in a highly interactive and mind-stimulating game of D&D (Dungeons and Dragons).
It’s a kind of Role Playing Game (RPG) that requires a high level of imagination and creativity — a game of fantasy usually centred on medieval times where dragons, castles and knights ruled. Basically, it’s about saving the world and good conquering evil.
The players have to assume the roles of imaginary characters in a fictional setting, acting out their part according to the rules and regulations set by the Game Master (GM) who also pens the storyline.
What’s unique is that the players have a crucial role in determining the conclusion.
Their part (or rather act) is not transcribed by the GM – they themselves determine the flow of the game. It’s a more sophisticated and intellectual form of story telling that pools the players’ collaborative efforts.
RPG is played here exclusively by those who took it up while studying abroad. It’s a hit among college students and also appeals to computer game buffs.
The only people known to play the game in Kuching are a five-member group comprising Jerome Wei, Jonathan Isaac, Alvin Katek, Roy Eng, Remington Ling and Lim Kheng Sen.
Sheela Kym, who just joined the group, is the only female member.

While many readily dismiss RPG as a waste of time and childish, the group will spring to its defence in a flash.
Explained Wei: “It’s an interactive game that involves deep thinking and stimulates the mind.”
Eng put it this way: “It’s a game that requires vivid imagination. The Game Master has to come out with the storyline while each player has act out a character to fit the storyline.”
Jonathan said it’s a highly interactive game that improves one’s oral skills and also helps one to think out of the box to overcome the obstacles that crop up so often in the story.
Ling believed RPG could boost one’s confidence in public speaking as it involves a lot of conversation while Lim said it helps improve one’s command of English in which game is played.
Despite their different opinions of the game, they all agreed on one thing – it’s a form of escapism that transports them to a world of fantasies inhabited by dragons, swash-buckling heroes and villains, fair maidens and chivalrous knights.
“You need to be open-minded. Only then can you appreciate the game. Basically, you are stepping into a world of fantasy,” Jonathan pointed out.
With the crinkum and crankum of blockbusters like The Lord of the Ring and Harry Potter to fuel young minds, it’s no wonder RGP is popular among college kids.
Most members of the Kuching group have been playing the game even before their college days, either alone via computer or with others online. They met by chance and after discovering they had the same interests, decided to get to know each other better by coming together to share a common hobby.
“Previously, it was just sheets of paper and dice. Figurines were too expensive and hard to come by. Now these miniatures are more easily available,” Wei noted.

Usually, the game is played with sheets of paper and dice but when it comes to the conclusion, the table is set with figurines representing the characters in the story, complete with a huge model of a fire-spitting dragon.
Explained Eng: “Sometimes, we do set the table with models and miniatures. So we don’t have to use visualisation.”
A game lasts about four hours.
“It’s all about saving the world, good triumphing over evil. But the mission is treacherous and perilous,” he added.
Though it sounds fantastical, it’s also very pragmatic and structured, Eng said, adding that just like a real battle, tactics and strategies were necessary to defeat the enemy.
“The game is as practical as it is fantastical.”
The earliest RPG is Dungeons and Dragons created by Gary Gygax and Dave Arneson. It was first published in 1974 by Tactical Studies Rules Inc (TSR). Its early success led to a proliferation of similar game systems but D&D remains dominant in its  genre.
As of 2006, about 20 million people have played the game with more than US$1 billion in book and equipment sales.

Sunday, May 29, 2011

All In a Days Work: Homemade Ice-Age

When we first purchased a second hand industrial-sized refigerator for our stores, little did we know it had its quirks of its own. This fella built on ice on a daily basis thanks to some poor engineering design (Made in Malaysia - actually Kuching >.<).

For those in the know, a refigerator provides cooling via its cooling rods which channel coolant throughout. Interestingly, for this particular unit, it had only one motor (or condenser), which basically limited it to a one shot on/or off and similar cooling for both the chiller and freezer sections. Naturally, we would have some problems such as the chiller being too cold at times and such. Many household refigerators douse the problem by simply fitting in a fan called a blower which would eliminate the problem of ice forming in the chiller section while the freezer cools down. This works by distributing the heat or more accurate cold evenly to avoid ice-forming on the cooling rods that pass by the chiller section. Another side effect, we experience a literal flood every night thanks to the forming and melting of the ice.

Well, thanks to some genius who wanted to save a couple hundred of bucks, theres no blower, and the result a super thick ice-wall or what the crew calls the Ice-Age that occurs once every month. Annoying as it may be, it actually does generate some inhouse fun every month especially when the guys go around the machine literally 'breaking the ice'.




And yes, we actually need an ice-pick (small one la...) to break through the 6" or-so wall that forms over the course of a month. Clearing out the chiller is one thing, followed by about an hour of ice fun, and rearrangement right after. Honestly, I believe the guys have somehow managed to convert this annoyance into a good practice of management to keep the chiller maintained after all.

Another one of our little arcs that run around the cafe every month - Life can be fun and entertaining no matter where it is!

Wednesday, May 11, 2011

Introducing: Premiums!

Its been a while that we had the idea of premium dishes cooking, which are basically bigger, nicer and 'more fulfilling' dishes, drinks or desserts for our guests who have more than the capacity to 'appreciate' it (In the terms of cash, of course :D). Premiums are where you pay for the ingenuity, we feel. Of course, in the end it is up to the guest to decide if it is worth that standard - please feel free to leave behind feedback on our menu.

It certainly took quite a while to come up with innovative and fresh ideas for dishes and mocktails. While ramping up the serving size is certainly an easy way to introduce a premium, what is truly needed is the originality and energy which would drive its 'core' - which would then be reflected in the product itself, something fresh and unfounded in the food industry.

Similar to chefs, but without the 'top' or qualifications to go with it, we believe that good food rests merely on the heart and soul of those preparing them. It does not matter whether one has experience (though experience would certainly speed up the learning process), but a cook with the desire to, well.. fill the stomachs of guests to bring out a huge smile on their faces would certainly do his/her homework well to ensure that given the time. Here, we are all about originality and taste with just about any ingredient one could easily get his hands on - something we all could do and identify with rather than to think of truffles (Which in my opinion is exquisite, but well - kind of on a different genre of food I guess).

Without further ado, we are glad to present to our guests some of our latest creations - some which are in our Premiums, while others are on the standard menu (actually created sometime back):

1. Mixed Sauce Noodles (Or originally known as Fried Sauce Noodles - a Taiwanese dish)


When undergoing training for FnB, we were introduced to this somewhat simple yet intricate dish where noodles are boiled and covered with minced meat (originally pork) with a hot and spicy sauce, mixed with a variety of fresh vegetables to go with it. Surprisingly, the dish was quite appetizing in fact. While we were scouting around the kitchen, we wondered how well such a dish would go with our Black Pepper sauce with minced meat - and there you go. We now offer the same Taiwanese-FuZed dish without pork(!) but with the choice of chicken, lamb or beef in a blend of spicy black pepper sauce. Certainly a unique twist to the more common Fried Sauce Noodles.

2. Paninis-FuZed Style (Premiums)


The panini is basically an Italian flatbread sandwich. Well, thats all there is to it. And whatever you put in between is pretty much up to you. While there is an original recipe and preparation to it, were not exactly following the original after all, and thats something we would like to have as our signature in preparing dishes. Our paninis are filled with whole chicken slices with our Jolly Roger's sauce and a light mix of fresh vegetables, which bring together a taste many would (probably) long for.

What really makes these guys interesting is of course, their preparation style and presentation which truly makes it a novelty when you see someone taking a bite from a strange 'bread' or 'bun' few usually munch on.

3. The Submarine (Coming Soon)


In some cases, the only thing we innovate would be size - and as many times as this has been done before, well, it still works when you dish out an extremely huge serving. Our submarine does dish out a little uniqueness as its filled with mushroom sauce rather than the common blend of chili, tomato and mayonnaise. Be on the lookout for this fella sometime in the future.

4. Sambal Fried Rice (Premium)


Nothing much beats a spicy sambal fried rice for its fans. Nevertheless, there are still ways we could work on it and make it even more interesting. Our Sambal Fried Rice comes with a touch of curry and spices, and also a mixture of more than 11 herbs and spices (Supposedly :D) added with a touch of fresh pineapples and accompanied with a lamb side dish to make it a wholesome spicy experience. The coleslaw goes extremely well with this combination too as it somehow provides a soothing touch to wane the spiciness a little when needed. To top it off, were making it big so the average guy would be quite satisfied with its price.

Be on the lookout for more of our original premium dishes now that this range has been officially launched.

Saturday, April 9, 2011

Event: Soul Dance Anniversary Dinner

We were honored to have been selected as the hosting venue for Soul Dance Studio's 2nd Anniversary Dinner 2011 on 3rd April 2011. Led by Decole, Soul Dance has certainly created waves within the local dance scene and beyond. We would also like to congratulate them on bagging two recent wins, the most recent one at the Back to Plaza Astana Street Dance Competition just earlier today.


In conjunction with their anniversary, Myst is also proud to announce our latest affiliation with Soul Dance Studio as an official affiliate under our wings of performing arts. This marks our first affiliate member in this arena, and we hope to draw more participation from other groups in the future.

As an affiliate, Soul Dance Studio will gain the privilege of being a premium member and also a valuable partner in steering the Myst network in the future. We are still looking forward for more partners in hand to pull together an ideal. Drop us a message to find out more!

Photo courtesy of Michelle

Friday, March 18, 2011

Event: Sarawak Bloggers Anniversary Dinner

It was with great pleasure that Myst was chosen as the host for the 1st Sarawak Blogger's Anniversary on Saturday, 12 March 2011.  The Sarawak Bloggers have made a long way since their humble beginnings about one year ago. Take a look at their web portal here.

Everyone had their share of light refreshments, snacks, food, and a huge load of cake to top it off thanks to the sponsorship of generous bloggers. The event signified the 'grounding' of the Sarawak Bloggers being an online community, thus bringing bloggers together.

Being one of the affiliates for Myst, we are proud to have the Sarawak Bloggers working alongside in expanding and developing the network. We are looking forward to further affiliations and partnerships in the future to further drive our vision forward hand in hand.

Below was the group photo courtesy of Willie who took the shot for us:


Stay tune for further updates! Coming up next will be a short announcement of our upcoming affiliate to be part of our network! For a more personalized coverage for the event by our rep, click here.

Saturday, February 26, 2011

Event: Gathering of The Dentists

We had the golden opportunity to cater for the annual general meeting for the 'Dentistry Ministry' for pretty much the whole of Sarawak on the 21, 22 and 23 February 2011. Serving a total of 130 pax, this is one of our first major external event since catering for Sri Datai's 60 pax Christmas lunch.

Being naturally short on resources due to our 'small business' nature, it was indeed quite a challenge to serve up a breakfast, lunch and tea consecutively for 130 pax with barely more than 5 kitchen crew, mostly which are inexperienced and drawn out from the 'fresh meat' squad.

Anyways, before running into the details, photos of the event (our apologies for the blurry shots as we do not have proper shooting equipment):









The good news: They loved the food! For any cook, one could not delight more in their guests liking and finishing their food. At every meal, nearly everything was finished despite our efforts in doubling the portions even for the second day.

A big thanks to all the crew who served and prepared the food during this time. We are proud to announce that there was no chef at the helm of the whole event, but rather a Computer Science graduate - I'm not sure, but I'm about as baffled as you are to how it all worked out :D

The kitchen crew got up as early as 4a.m. to begin ingredient preparations and each meal was allocated between 4-6 hours of preparation. With 5 crew, that equates to one crew serving 6.5 guests per hour. Not very heavy at first sight, but if we were to break it down, it equates to serving 1 guest every 10 minutes with all courses (usually 4-5 courses per meal) inclusive of preparation time and everything. Thus, our estimation was just on time on nearly all accounts, minus one meal where the organizers wanted their meal earlier - So the kitchen simply told them if they were to serve earlier than agreed upon, there would be less food - literally :D

The biggest surprise for the whole event was actually the lack of experience that most of the crew 'had'. All our kitchen assistants (or at least 75%) were completely new to our kitchen, and some had never even touched a 'kuali' in their lives. Thankfully, we didn't ask the fresh meat to go 'goreng nasi' LOL.

With the tiny kitchen churning out food for double its normal capacity, we naturally ended up utilizing most of the space in the cafe - converted into a mobile mass production centre for 3 days. Due to limited storage, we had to acquire most of the stock only the day before preparation. Thus you could probably catch an overloaded white Myvi full of vegetables, poultry, potatoes, fruits, and more running round the city at 5a.m. in the morning :P

All in all, it was great exposure and also a good benchmark to test our capacity for future events. Don't worry though, if your event requires food for 1000 pax, we would happily mobilise our kitchen to adapt to your needs (If that means occupying public space too haha).

With that, we hope to see you around at our next event! All thanks to the Ministry of Dentistry!