Yup, this is real jelly candy (sorta like Haribo in texture, or gummy bears in the US) made from Erdinger Weissbier beer!
My better half saw me looking at it at the confectionery shop in Frankfurt and bought it for me. The lady there offered me a taste and I was surprised to see it’s a sourish candy that actually has a hoppy beer note so I asked what it was made of.
The jellies are actually made of Erdinger Weissbier (and sugar and flavourings) but the fact that it’s candy made of beer really sold me on it. It tasted a bit off too – certainly not for kids. I don’t know if it has much of an alcoholic content after so much cooking but I have grown to like munching on these slightly bitter sourish jelly candies!
I like how the used the proper 0,5 liter glass and also made the “foam” with marshmallow mice! The marshmallow is not sweet either, there’s just a slight hint of sweetness to it, which makes it an awesome buy at 10.90 Euros.
An adult candy and a great souvenir from Germany, you can’t ask for more!
There’s also a 3 liter version for 60 Euros!
Why did the 3 mice go blind? Coz there was methanol in their beer! :D
We both laughed out of surprise when we saw this. I was driving to breakfast and asked my better half for my camera so I could take a photo. It’s the most innovative way to display your car licence plate after being rear-ended in an accident.
Why, you just put it inside and life goes on.
2. Confused car
This car has the symbols for:
No Food and Drinks
I don’t know what kind of statement the driver is trying to make but it doesn’t make any sense to me. Heh.
3. Hard candy
I always head to Ta Kiong when I’m home. It’s an import specialty supermarket that has things you wouldn’t think Sibu would have. They even stock stuff I haven’t seen in KL coz they import it themselves. I like the Pretzel M&M’s – the newer ones are crunchier, saltier and sweeter with “more pretzel taste”.
I’ve never seen Pretzel M&M’s in KL before (this is imported directly from the US) so I got some and the new formula tastes good.
I also got a pack of M&M Snack Mix – it has Salty & Sweet contents like roasted peanuts, crunchy pretzels, chocolate chip cookies. Now, the biggest question is whether the stuff is inside the M&M’s or outside i.e. are they fillings or separate snacks. I know M&M has peanuts, pretzels, peanut butter etc as fillings but I didn’t know they make them in Chocolate Chip Cookie.
I wouldn’t be surprised though as M&M’s have Raspberry and Mint fillings covered in dark chocolate.
We haven’t opened the bag yet, so it’ll be interesting to find out.
I also got us some Snickers from the US…
…and my favorite Twix PB! This is Twix chocolate cookie bars with peanut butter milk chocolate! Twix was what I reached for when I had the munchies back when I was studying in Melbourne and it’s still one of my favorite candy bars. I like peanut butter in candy bars, there’s also Snickers peanut butter Squared at the bottom (but we got that in KL) which basically contains 2 squares instead of a bar in a package you can twist to close and save one for later!
How to Golf in One Night
Haha! The short film above shows the antics of a guy who has never golfed in his life trying to impress his girlfriend’s dad. His friends gave him some well-intended but ultimately disastrous advice for “The Judgement Day” (as it’s hilariously called). His first swing made the golf club fly from his grip and hit someone, much to the disapproval of his future father-in-law.
It has a truly heart-warming ending after he and his girlfriend’s father have “the perfect round”.
I’ve seen Heineken and CIMB Classic posters around town and it’s no surprise that the long term sponsor of premier sporting events in the global arena like the UEFA Champions League for football, the Heineken Cup for rugby, and the US Open for tennis is finally going into the golfing arena – by being the official beverage partner of the CIMB Classic 2013 at the Kuala Lumpur Golf and Country Club (GLGCC) from 24-27th October.
The prestigious CIMB Classic is the first PGA tour in Asia and golf enthusiasts can finally get Heineken style premier hospitality from their public hospitality marquee at the CIMB Classic. Located above the food village, Heineken’s The Green Experience will be a place for fans to lounge in style as they enjoy a grandstand view of golf’s greatest in full swing while cooling down with a refreshing Heineken brew in hand.
That’s what I read and it really made me want to go and experience the exclusivity that describes! You also get to pour the perfect pint of ice cold Heineken and give your best shot at the various games while watching the world-class action on screens. It’s the ultimate in Heineken hospitality!
Deep-fried Mars bars are the stuff of legends. It originates from fish and chip shops in Scotland and is the epitome of unhealthy eating! I decided to make my own using a entire new bottle of Extra Virgin Olive Oil (EVOO) to give it a healthier veneer. ;) I not only did it with a Mars bar, but also battered and deep fried some other of our favorite candy bars.
Kit Kat Chunky
I opened up a new bottle of fairly good quality EVOO – the bottle costs about RM 30 and you can’t reuse the oil since deep frying Mars bars causes the oil to turn entirely black (a snippet I heard from an interview in Scotland, where the battered deep fried Mars Bar originated) and chocolate will sink to the bottom.
Here’s my recipe for the deep-fried Mars bar:
Aroma Banana Fritter Flour
Colavita Extra Virgin Olive Oil
Mars bar (and the other candy bars)
This project was done for our anniversary – I wanted to make Ling something sweet which also means something to us. Those are our 5 favorite candy bars and I wanted her to try the notorious battered deep fried Mars bar for our anniversary.
It’s very simple really – I heated up the 500 ml of EVOO in a frying pan until it’s hot (contrary to popular belief, fair quality EVOO can be used for deep frying – you won’t reach the smoking point) and prepared the batter.
I should note that this brand isn’t ideal as it doesn’t coat the chocolate bars properly. I have beer batter meant for fish and chips from NZ in my pantry but I totally forgot about it. The banana fritter batter only has baking powder, flour and salt so you can use those three in the right proportions if you want.
My first test was done with the Cadbury Crunchie bar – I had hoped that it’ll melt the honeycomb center but it didn’t. I also realize that the batter was too thin and fixed it for the rest of the chocolate bars. I then battered and deep fried the Twix, Kit Kat Chunky, Snickers and then Mars last – after I have perfected my technique.
I coated the Mars bar with the batter and dunked it into the hot oil. It tastes a while to melt everything. 1-2 minutes is ideal since it melts down most of the chocolate bar inside the batter while retaining its shape.
Deep fried Mars Bar verdict:
It’s the best! The gooey caramel and nougat melted while the chocolate was runny – biting into it is awesome. The crispy batter gives way to a hot mess of goodness! Surprisingly, Snickers gives Mars a good run for its money with the addition of peanuts.
Twix did really well too, the biscuit inside softened and turned it into something *magical* and I loved the deep fried Kit Kat Chunky as well. Crunchie was disappointing coz the honeycomb center didn’t melt but the other awesome candy bars more than makes up for it.
You wouldn’t believe it but between the two of us, we ate all the candy bars! I made my dear promise to eat half (she ate more like 1/3) and we both agreed that the deep fried Mars bar is a delectable, if somewhat expensive venture (due to the use of EVOO).
We loved it! Just be prepared for the sugar rush of your lives! :D
This photo is our inside joke. I was wearing a shirt that Ling got for me. She’s wearing a shirt that I got for her (she really wanted to see koalas).
Quite a few people have commented that my updates have been infrequent since I’ve met her. Haha! We’ve been somewhat busy but I’ll be getting up to speed starting from today with regular posts. I’m catching a flight to Bali so here’s one last photo for the candy bar themed post.
This is a limited edition Cherry Ripe which comes with a blank spot where the candy name is supposed to go. It’s meant for you to write a message to your loved one in the (). I saw it and thought of her – wrote “LIFE, <3, (universe)” in the space and gave it to Ling.
I’ve been a huge fan of these absurdly sweet concoctions since I first encountered a variant of the diabetic-inducing delicacies in Sri Lanka. The first time I had it, I had a look of pure shock in my face from the insulin response. It delighted the Sri Lankan shopkeepers.
The SHEER amount of sugar inside will astound you.
I recently found one a place in town called Bakti Woodlands that offer similar sweets. It called mithai and touted as South Indian in origin, but most are from the continental Indian area (most of the sweets are similar throughout the region, with just different names).
They had a sample box of 10 different types of sweets for RM 10. I bought that and spent the night savoring the sweets and went back for more a few days ago.
They didn’t have the boxes anymore – I was told that the sample boxes are only sold during festive seasons. I knew what I liked and what I didn’t so I bought it a la carte at RM 1 each.
What I like about these sweets is that you can taste the different types of milk (goat, cow etc) inside. Here’s a sample of the sugar laden, ghee-infused concoctions that will delight (and challenge) everyone with a sugar tooth:
This is the most common sweet you’ll find around here. It tastes like a very light and fluffy doughnut and is made with urad flour and sugar before being deep fried in ghee (clarified butter).
There’s a stall just beside Bakti Woodlands selling it for RM 0.70 instead of RM 1 but I find the former to taste slightly better.
This wonderful slice of sweet heaven is made with a truckload of ghee, sugar and gram flour/dhall flour. The interesting thing about dhall flour is that it’s gluten-free, which means my niece can probably eat it. This is my second favorite mithai (Indian confection / sweet).
The dude who was behind the counter didn’t recognize me at first until I brought up the topic of the sample box. He was intrigued and asked me if I was doing research. I wasn’t. Heh. I bought RM 30 worth the second time, and here’s the second video of him introducing the sweets – first one didn’t turn out right.
There’s a type of laddu that costs RM 2.50 (as opposed to RM 1 for the others, like the one above). It’s a huge, fist-sized round ball made with brown sugar, cashew nuts and dried fruits.
There’s also a smaller type of laddu, generically named Ghee Ladhu here:
The word laddu means “small ball” and can contain almost anything. There are some with ground coconut (the red one) but I prefer the plain ones with raisins inside.
This has gotta be my favorite mithai ever!
Halwa is a very generic term that describes a lot of sweets across the Indian subcontinent and even to the Middle East. The name itself is Arabic for “sweet”. I first encountered it in Sri Lanka. I’ve also heard it referred to as barfi.
I like the white almond slices that contains an obscene amount of condensed milk. Halwa tends to be crumbly and insanely sweet. I imagine the recipe for it looks a little like this:
2 tons of sugar
40 kgs of ghee
for a tray of sweets. Heh.
I’m particularly fond of the apple shaped halwas. I highly recommend this if you’re willing to test the limits of your insulin tolerance. It’s sweet, crumbly and has a distinctive milky taste that you can smell as well as taste. The “stem” of the “apple” is made from a clove stick! :)
You might need a shot of insulin to stabalize but its worth it! Melt-in-your-mouth buttery goodness! :D
The first thing I noticed was the K&G for Kimberly and Gareth ice sculptures which dominates the entrance to the ballroom where the wedding was held. There’s also an archway above with roses – nice touch, that.
This is my favorite bit – there’s lots of nostalgic candy with witty place cards at the lounge where wedding guests can help themselves to.
I haven’t had some of these since I was in primary school! It certainly brings back fond memories.
…so much so I had a brain fart while writing the guest book. Lives, not lifes. -_-
Kim and Gareth’s wedding was held at The Saujana Hotel last Saturday on the 27th October. I was there at 6:30 pm for the cocktail reception.
Vintage Coke bottles from Thailand.
Here’s Yee Hau with Yee Haw! That’s the tag for the haw flakes of our childhood.
Rabbit Candy! Anyone remember these? I still love them.
I think this was a really great idea too – having photo cutouts to take photos with while the bride and groom were busy, very tongue-in-cheek. Heh.
The wedding favors on the table were hugely popular too – we had an impromptu game of volleyball while waiting for it to start, made by Nicholas with the goo you can blow up into a balloon (also an artifact of 80′s babies – we had them in school).
Kim and Gareth both had speeches going and I thought it was really nice, what they said, weddings always makes me feel good.
There’s also an 8 course dinner, with the soup dish called “Save the Sharks Seafood Soup” – obviously no fins in there but it tastes surprisingly good with the mini abalone and other seafood inside and it’s a great departure from traditional wedding soups by being clear, yet flavorful.
A lot of us at the table went for second helpings, myself included…and I’m not even a fan of soup.
I love the single malt whisky that was offered too – had a dram each of Yamazaki 12 y/o and a The Glenrothers Select Reserve. I preferred the latter, despite the novelty of drinking a Japanese single malt whisky – it had more character and complexity.
Here’s the obligatory table-to-table yam seng session!
…and a photo with the (real) bride and groom at the end. Hope you have a wonderful life ahead together, Kim and Gareth! :)
Man, I had to dust off the trusty old thesaurus to find synonyms for eat to write all that. ;)
You know those Wrigley’s New Extra Professional Mints with ridges on the side? I thought it was there just for aesthetics until I was told it’s designed for a very pragmatic purpose. It works just like the tongue scraper you see at the back of your toothbrush:
I’ve been sucking on those mints all the time without realizing it! It turns out there is a Proper Way (TM) to go about it – the ridges should be against your tongue to reduce germs after a meal to keep your mouth fresh and clean. I was so excited when I discovered this (coz I felt stupid from not seeing the bloody obvious :p) that I’ve been going around doing this:
It’s essential to do the vigorous scrubbing motion while chanting “Scrub!” on top of your lungs every time you see someone finish eating.
It’ll be a compelling experiment to see many times you can do this to your friends before they get really annoyed by it. Trust me; it won’t take long at all, so unless you want to radically downsize your social circle, I suggest you do it online instead.
Wrigley’s New Extra Professional Mints is launching a contest where you scrub food from your tongue. Your mission, should you choose to accept it, is to try to clean your mouth with a mint while burgers, popcorn, pizza and a plethora of other food stuff turns your tongue into their personal house party.
It is your job, as the steward of this very important organ (it’s not just for tasting the stuff you eat, ya know ;)) to prevent the food from using your tongue as their playground, running amok and getting into all sorts of shenanigans that would lead to your neighbors calling the cops.
The highest score wins a Sony Video MP3 player weekly and the grand prize is a Sony VAIO Pocket Style PC. Flex your gaming muscles and start playing here.
There are two leading brands of coffee candy containing real coffee
inside i.e. it have real caffeine and is made of coffee powder/extract.
These are good sweets – they’re marketed as “coffee on the go” and it
really does feel like drinking coffee (if you eat enough).
The market leader is Kopiko, which has been around forever
(figuratively speaking). It hails from Indonesia, our neighbors to the
south and the retail price is about RM 2.40 for a 150 gram packet. It’s
made in Jarkata, Indonesia and imported in. There is a local
manufacturer, but I prefer the imported ones.
Kopiko tastes sweet and I guesstimate that 10 of these little sweets
have the caffeine equivalent of a glass of iced coffee. It’s the most
popular coffee sweets and tastes good, with aromatic coffee notes. It’s
the cheaper one of the two and Kopiko has diversified into making real
coffee – instant coffee and coffee beans.
The other leading brand is a newcomer and is called United Coffee
Candy. Hailing from our neighbors to the north, this product of
Thailand retails for about twice the price of Kopiko at RM 4.40. The
packet is 200 grams though, and it’s imported from Chonburi, Thailand.
United Coffee Candy beats Kopiko in the taste department, from most
taste testers…now, this is one candy that tastes like real kopi peng.
United Coffee Candy is flatter in shape than Kopiko and but packs a
little more punch in the caffeine department. My qualitative estimate
puts 8 United Coffee Candy sweets as equivalent to the amount of
caffeine in a typical glass of iced coffee i.e. 10 mg per sweet,
assuming that a typical glass of coffee has 80 mg of caffeine.
I prefer United Coffee Candy over Kopiko but Kopiko has a large
distribution network, so usually I just get Kopiko. Of course, nothing
can substitute a nice triple espresso, but I think of these sweets as
“booster doses” – something to keep the caffeine levels high throughout
the day after your morning coffee(s). :)