SG bus driver problem made bloomberg headlines?!
trying very hard to reign in my anger and distate for such matters. even when im not in SG
But i have to say that the government is putting so much effort into everything though (and me too. I can’t believe i spent 15mins although it was during class to finish the survey). I can’t think of another country where the government agencies send you emails to ask for feedback on why would you want/don’t want to go back to SG. How can SG make you wanna go back more etc. Malaysia doesn’t even care about the scholars they spend money to send overseas.. lol
Anyway, for the survey, i listed a hell lot of reasons like 
bad – house prices
good – family and friends (awwww), low taxes, security
oh shit, just listing the above makes me question why am i staying in US. just because of lower house prices?!
If i go back to SG, I wanna buy a HDB and earn money by selling it off but.. even CR was doubting if i can survive in HDBs. And even if i wanted to buy a private condo, idk how am i going to pay it off myself.. Cue wonderful daddy who has been using it to tempt me to go back. And the cars are sooo expensive. I love how Bloomberg was saying a car in SG== a house in US. TBH, i really can’t decide where I wanna stay just yet. At least for now. Because I know when i have kids, i definitely wanna go back to SG. While people might think that the SG education system is too stressful, i think it gave all of us a head start compared to schools elsewhere in the world. That said, i’ll probably migrate if they don’t make the top schools though (ie. raffles or at least hc/ny). I think SG doesn’t give the average students enough credit.  Once you get into the better schools, you’re labelled as smart and you have an advantage for everything.
the survey is working. I think they secretly want us to list the pros and cons of SG, and then make us realize that SG is better. fml, OSU, why you confuse me ><
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Coffee

They’re talking about me )): I can’t tell the differences in coffee/coffee beans for nuts. But at least i don’t act like I can! That’s why i was -.- when tk wanted to buy peets coffee (which he insists was the same price as starbucks coffee beans, but idk i thought peets was more expensive)

So Starbucks is selling a new Costa Rica Finca Palmilera coffee that costs $7 a cup and Jimmy Kimmel thought it would be fun to test if people can tell that people can taste that they’re actually tasting two cups of the same old Starbucks coffee. 

some quotes from the video
“This one has a richer taste… more premium.” 
“This one has a smoother flavor, the other one is slightly bitter. This is definitely it.”
“It kinda has a beanie taste” WTF?! whats a beanie taste?
“you could taste that much stronger, you can taste it right when it goes down.”
“i’ll put 2-3 dollars more on this cup over this cup.”
apparently only one guy said that it tastes the same

Mocha Chiffon Cake


Made Mocha Chiffon Cake ((: think it was pretty good, but it wasn’t as soft as the pandan chiffon cakes we have in Singapore. i think it was because i didn’t add in cream of tartar (obviously i wouldn’t take a bus for 15minutes to go get a packet of cream of tartar at 9pm). but yea, i guess you should add cream of tartar if you’re making a chiffon cake. Wanted to make pandan chiffon cake, but the only way to get it in Pittsburgh (no chinatown) was to ship the entire plant from Malaysia on eBay.. >< so i decided on Coffee Chiffon Cake, and tk insisted on adding cocoa powder, so we got Mocha Chiffon Cake

Mocha Chiffon Cake

10 inch pan

5 eggs separated
1 cup sugar
2 tsp old town coffee
2 tsp cocoa powder
2 tsp vanilla
1 tsp water
½ cup canola/corn oil
1 cup cake flour (or 1 cup-2tbsp all purpose flour + 2tbsp corn starch)
1 teaspoon baking powder
1tsp cream of tartar

Separate the eggs (egg whites in a smaller bowl). Whisk together egg yolks and sugar in a large bowl, medium speed, until creamy and pale. Dissolve instant coffee and cocoa powder in water and vanilla in a small bowl, getting rid of lumps while stirring. Pour into the egg-sugar mixture, along with canola oil, and beat until well combined. Add sifted cake flour and baking powder over egg-sugar mixture. Stir with a wooden spoon until well blended, scraping the sides of the bowl if needed.
Whisk egg whites and cream of tartar into stiff peaks in a medium bowl, and fold into the mocha batter in thirds. Place the batter in the pan. Bake for 30 to 40 minutes. The cake is done when the tops become golden brown and the cake tester comes out clean when inserted in the middle.


Photo Directions:
Separate the eggs (egg whites in a smaller bowl). Obviously my egg separating skills aren’t that good. Burst the yolk of one!

Whisk together egg yolks and sugar in a large bowl, medium speed, until creamy and pale. (i added brown sugar because we ran out of white sugar so it isn’t that pale) 



Dissolve instant coffee and cocoa powder in water and vanilla in a small bowl, getting rid of lumps while stirring. Pour into the egg-sugar mixture, along with canola oil, and beat until well combined. Add sifted cake flour and baking powder over egg-sugar mixture. Stir with a wooden spoon until well blended, scraping the sides of the bowl if needed.




Whisk egg whites and cream of tartar into stiff peaks in a medium bowl, and fold into the mocha batter in thirds. 


Place the batter in the pan. Bake for 30 to 40 minutes. The cake is done when the tops become golden brown and the cake tester comes out clean when inserted in the middle.



DONE!



Use a thin blade knife to separate the cake from the sides. ** DO NOT GREASE THE PAN otherwise your cake wouldn’t rise





nom nom nom.

Chocolate-Chocolate Chip Muffin

so we forgot to get break for breakfast this week — i need to bake something for breakfast! decided on chocolate-chocolate chip muffin because he loved my banana chocolate chip muffin so much. ((: its really moist so it tastes really good even after leaving them overnight.
and its really easy to make too! if i can make it, so can you :p

Chocolate-Chocolate Chip Muffin

Makes 12 muffins
2/3 cup cocoa powder
1 3/4 cup all purpose flour
1 1/4 cup light brown sugar
1 tsp baking powder
1 tsp baking soda
a pinch of salt
1 cup chocolate chips
2 eggs
1 cup milk
2 teaspoon vanilla essence
1/2 cup butter (1 stick)
Preheat oven to 400F. Grease the muffin tin. Whisk the eggs, milk and vanilla. Add in the melted butter, cocoa, flour, sugar, baking powder, baking soda and salt. Use a spoon to stir them until they start to blend. Then use a electric whisk and whisk at medium speed for 1 minute. Stir in the chocolate chips. Scoop about 2 spoonfuls into the muffin tin. Bake for about 15-20 minutes or until a fort inserted in the center of the muffin comes out clean. 

Photo directions 

(it was really easy to make so i didn’t really take too many photos)
Whisk the eggs, milk and vanilla. Add in the melted butter, cocoa, flour, sugar, baking powder, baking soda and salt.
Use a spoon to stir them until they start to blend. Then use a electric whisk and whisk at medium speed for 1 minute. Stir in the chocolate chips. 
Scoop about 2 spoonfuls into the muffin tin. Bake for about 15-20 minutes or until a fort inserted in the center of the muffin comes out clean. 

and its really moist too!