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Banana and Moon

for my precious three

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Changi Staff Canteen Terminal 1 & 2

Kebetulan waktu ke Phuket transitnya lama banget di Changi, jadi sempet-sempetin lah ngunjungin staff canteen yang katanya “secret” itu. Dan berhubung waktunya banyaaak, kita putuskan buat ngunjungin dua-duanya.

Sebenernya sih, ternyata gak susah-susah amat nyari kantin ini. Asal tahu aja, kalau semua kantin itu ada di public area. Yang artinya kamu harus clear dulu di imigrasi buat bisa sampe ke sana.

OK, ini dia ancer-ancernya. Saya jelasin yang terminal 2 dulu yah. Soalnya itu yang pertama dikunjungi.

Staff Canteen Terminal 2 :

  • Setelah kamu keluar dari transit area terminal 2. Pergilah keluar terminal dan berjalan ke arah kiri.
  • Cari South Car Park
  • Di sebelah kanan entrance car park ada semacam pintu. Nah, dari situ kamu tinggal ngikutin petunjuk aja buat nyampe di staff canteen. Seriusan gak susah.

Staff Canteen Terminal 1 :

  • Sama aja kayak yang terminal 2. Setelah kamu clear imigrasi, pergi keluar terminal dan jalan ke arah kiri.
  • Terminal 1 lebih gampang lagi. Karena begitu kamu mengarah ke kiri akan ada papan petunjuk gede banget yang mengarah ke staff canteen.

Kalau kamu masih bingung juga, tanya sama petugas-petugas di sana. Saya sih kurang rekomen nanya sama petugas informasi yah. Soalnya kemaren pas nanya malah dikasihnya restoran biasa yang ada di dalam transit area. Tanya petugas yang lain aja. Mereka akan dengan senang hati jelasin ke kamu.

Harga makanan di kantin ini sekitar 4-6 S$. Jauh banget kan dibandingin sama makanan kafe bandara yang berkisar 20 S$ per porsi? Kecuali kalau kamu cukup puas dengan makan apple pie-nya mcD yang cuma 1 S$. Kalau gue sih bisa-bisa aja. Doyan :p …

Harga di kantin staff itu ada 2, buat umum dan buat staff. Jadi kalau lihat harga, cari yang buat umum.

Untuk makanannya sendiri, kebanyakan chinese food yang non halal. Makanan halalnya gak jauh-jauh dari makanan India, makanan Malaysia sama nasi padang :D. Buat yang makan-makanan halal, saya sih prefer kantin terminal 2 meskipun lebih kecil yah. Kalau untuk rasa, standar sih. Mayan aja buat ngehemat duid :p

Jangan lupa jajan es-es campur yang segar menggoda itu yah. Saya sih lupa hahaha .. keburu kenyang duluan.

Foto menyusul

 

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Donut Recipe Tryout :)

It has been a really long time since the last time I try any recipe. This doughnut recipe caught me because it uses something called tangzhong or water roux. And the tangzhong is really easy to make. It is said it will make the bread springy.

The first time I try this recipe I used Indonesian measurement (meaning I used real table spoon and tea spoon 😀 ). Ended up using too many yeast and lack of sugar. On 2nd try I used measurement spoon just like this

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Cool, eh? NOT! hahaha .. I’ll tell you about it later.

Anyway here’s the tangzhong. It feels really soft.

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Tangzhong
And now the doughnut dough. I added a couple spoon of flour because the dough ended up really sticky.

Let it raised twice, cut cut, raise again and and fry fry. Voila!

Lunch! Hahaha .. my son actually finish them of. You go, Son! 🙂

Oh, and it was delicious, the doughnut is soft but not too soft. Not bad for a second timer 🙂

Here’s the original recipe link :

http://www.the350degreeoven.com/2012/05/pastries-pies/homemade-glazed-donuts-krispy-kreme-doughnut-copycat-recipe/

 

Shea butter and Coconut body butter – 1st trial

Hi!

This is my first .. well second blog actually. And this is happen to be my first ever DIY tutorial for body butter.

I found an easy recipe for body butter from this link :

http://liagriffith.com/homemade-whipped-body-butter/

It looks easy enuff. So I decided to give it a go. Since I don’t have all the ingredients so I make “some” substitution. I doubled the amount of the shea butter because I was not too fond with the cocoa butter I bought and this butter was intended for my kids so I omit the cocoa butter and replaced it with shea butter instead. Also you might be wondering why my coconut oil is in liquid form, it’s because I live in a tropical country where the room temperature is around 30 Celsius. And I also change the olive oil to sweet almond oil, because .. well that’s the one I have.

OK, so here we go :

1/2 cup of shea butter ( I used unrefined one)

1/4 cup of VCO (virgin coconut oil)

1/4 cup of sweet almond oil

And that’s it 🙂

Put all the ingredients in a bowl and melt them with bain marie technique (check this link for explanation). Be careful not to let any water taint the oil.

When all of the ingredients melt (well actually it’s only the shea butter that melts, all other oils are already liquid) cool it off. When it’s cool, I put it in the refrigerator to make the oil in a solid form. I’m not sure how long it took, but give it a couple hours will do, I think.

I was too excited and just can’t wait to whip this baby, so I forgot to take a picture. Anyway, here’s the result after I whip with a hand mixer in a low speed :

fotor_

Looks fluffy and yummy right? I thought with the shea butter it won’t melt so easy, well, I was wrong. This fluffy thing turned to liquid in minutes 😦 *sigh … So I have to refrigerate this butter all the time. Ah well …

fotor_(2)

The result of this butter is very oily. It doesn’t absorb quickly and I think it’s a good massage oil instead of butter :p . But it does moisturize your skin and I like to use it when I’m @ the office.

Horay! I’m finished! My 1st tutorial! 🙂

Enjoy!

UPDATE :  After refrigerating, I let it in my room temperature after use. And …. it doesn’t melt! Yay! Its texture now is like a very soft balm with airy feeling of foam when you scoop it. Wonderful! 🙂

 

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