Daring Baker's Challenge : The Pizza Toss

[FBB's Words In Purple And Red Fonts]

For this month's October Daring Baker's Challenge, the task was to make your own pizza dough, and TOSS it. The actual challenge is immortalising the "toss" for all to see. This month's challenge was hosted by Rosa's Yummy Yums. Sadly, one of the other persons who was supposed to co-host passed away.

This was the recipe, which I am abridging, for the instructions were as long as the Old Testament. I have also omitted the Gluten Free options, since I didn't use any of them.


BASIC PIZZA DOUGH ~
Original recipe taken from “The Bread Baker’s Apprentice” by Peter Reinhart.
Makes 6 pizza crusts (about 9-12 inches/23-30 cm in diameter).

Ingredients:
4 1/2 Cups (20 1/4 ounces/607.5 g) Unbleached high-gluten (%14) bread flour or all purpose flour, chilled
1 3/4 Tsp Salt
1 Tsp Instant yeast
1/4 Cup (2 ounces/60g) Olive oil or vegetable oil (both optional, but it’s better with)
1 3/4 Cups (14 ounces/420g or 420ml) Water, ice cold (40° F/4.5° C)
1 Tb sugar
Semolina/durum flour or cornmeal for dusting

DAY ONE
(I shuddered when I saw "DAY ONE", cos gasp, that meant needing (kneading) more than 1 day, which is 23 hours too much for me)

Method:
1. Mix together the flour, salt and instant yeast in a big bowl (or in the bowl of your stand mixer).

2. Add the oil, sugar and cold water and mix well (with the help of a large wooden spoon or with the paddle attachment, on low speed) in order to form a sticky ball of dough. On a clean surface, knead for about 5-7 minutes, until the dough is smooth and the ingredients are homogeneously distributed. If it is too wet, add a little flour (not too much, though) and if it is too dry add 1 or 2 teaspoons extra water.

[I just plonked my dough into the Magimix Food Processor using the dough hook attachment. Works like a dream]

3. Flour a work surface or counter. Line a jelly pan with baking paper/parchment. Lightly oil the paper.

4. With the help of a metal or plastic dough scraper, cut the dough into 6 equal pieces (or larger if you want to make larger pizzas).

5. Sprinkle some flour over the dough. Make sure your hands are dry and then flour them. Gently round each piece into a ball.

NOTE: If the dough sticks to your hands, then dip your hands into the flour again.

6. Transfer the dough balls to the lined jelly pan and mist them generously with spray oil. Slip the pan into plastic bag or enclose in plastic food wrap.

7. Put the pan into the refrigerator and let the dough rest overnight or for up to thee days.

[I was surprised to see that the dough actually proofs in the fridge. I always thought Yeast required a warm place to work]

NOTE: You can store the dough balls in a zippered freezer bag if you want to save some of the dough for any future baking. In that case, pour some oil(a few tablespooons only) in a medium bowl and dip each dough ball into the oil, so that it is completely covered in oil. Then put each ball into a separate bag. Store the bags in the freezer for no longer than 3 months. The day before you plan to make pizza, remember to transfer the dough balls from the freezer to the refrigerator.

DAY TWO

8. On the day you plan to eat pizza, exactly 2 hours before you make it (again, I dread these kind of precision timing), remove the desired number of dough balls from the refrigerator. Dust the counter with flour and spray lightly with oil. Place the dough balls on a floured surface and sprinkle them with flour. Dust your hands with flour and delicately press the dough into disks about 1/2 inch/1.3 cm thick and 5 inches/12.7 cm in diameter. Sprinkle with flour and mist with oil. Loosely cover the dough rounds with plastic wrap and then allow to rest for 2 hours. (this recipe obviously does not cater to working people, who come home from work and need to eat pizza immediately)

At least 45 minutes before making the pizza, place a baking stone on the lower third of the oven. Preheat the oven as hot as possible (500° F/260° C).

NOTE: If you do not have a baking stone, then use the back of a jelly pan. Do not preheat the pan.

9. Generously sprinkle the back of a jelly pan with semolina/durum flour or cornmeal. Flour your hands (palms, backs and knuckles). Take 1 piece of dough by lifting it with a pastry scraper. Lay the dough across your fists in a very delicate way and carefully stretch it by bouncing it in a circular motion on your hands, and by giving it a little stretch with each bounce. Once the dough has expanded outward, move to a full toss.

Anyway, here were my "attempts" at the tossing.



Capturing a piece of flying dough on camera proved to be a harder task than expected, for the wife, who is not camera savvy. So I had to do a demonstration, on how to take the picture, while SHE, tossed the dough like a pizzaiolo. Obviously I won't be asking her to capture any shots of me doing a mid air sommersault from a high diving board.



Finally, after like 200 shots, (thank God for digital), I finally managed to get a pic of my dough in the air...



NOTE: Make only one pizza at a time. (AS OPPOSED TO TRYING TO JUGGLE TWO?)
During the tossing process, if the dough tends to stick to your hands, lay it down on the floured counter and reflour your hands, then continue the tossing and shaping.
In case you would be having trouble tossing the dough or if the dough never wants to expand and always springs back, let it rest for approximately 5-20 minutes in order for the gluten to relax fully,then try again.
You can also resort to using a rolling pin, although it isn’t as effective as the toss method.

11. When the dough has the shape you want (about 9-12 inches/23-30 cm in diameter - for a 6 ounces/180g piece of dough), place it on the back of the jelly pan, making sure there is enough semolina/durum flour or cornmeal to allow it to slide and not stick to the pan.

12. Lightly (LIGHTLY? WHAT'S THIS? THE LEANING POWER OF PIZZA? Nah, I like heavy fattening toppings) top it with sweet or savory toppings of your choice.






My toppings for the adult pizza were pure basil puree, homemade, plus a little bit of store bought pesto, mozzarella, avocado, luncheon meat, some leftover bacon and mushrooms....



And for the kids, a tomato paste, beef pepperoni, luncheon meat, and lots of mozarella.


NOTE: Remember that the best pizzas are topped not too generously. No more than 3 or 4 toppings (including sauce and cheese) are sufficient. [THIS NOTE WAS IGNORED, LIKE A DO NOT LITTER SIGN IN KUALA LUMPUR STREETS]

13. Slide the garnished pizza onto the stone in the oven or bake directly on the jelly pan. Close the door and bake for abour 5-8 minutes.

14. Take the pizza out of the oven and transfer it to a cutting board or your plate. In order to allow the cheese to set a little, wait 3-5 minutes before slicing or serving.



The dough was nice, but to be honest, a LOT more work than I am used to, compared with my normal pizza dough that takes all of 5 minutes to put together.

Also, the tossing bit, I watched some youtube videos with demos, and it's a tough job. An acquired skill, for sure, much like the juggling of teppenyaki knives and bottles for bartenders.... dexterity and hand eye coordination is a prerequisite, which sadly, I have not.

At the end of the day, everyone enjoyed the pizzas, so it was a worthwhile endeavour. Thanks again Rosa for hosting.

Kids pizza

If You Were A Sausage.........

......which would you be?

A thick bratswurst, full of gamey flavours?



Or Oxford Sausages, presumably from the University of the same name? ie, highly intellectual, quite soft, as in not tough, and very err......pink?



Or English Breakfast? Fair, shortish, but universally acceptable, both by kids and adults? The meat texture is really like processed meat, but better quality.



Or a cocktail sausage? Small, nimble, easy to handle, and can be popped into the mouth in one swift movement?



Or are you a Hungarian sausage, long, flexible (can be bent), interesting flavours, meaty, spicy, ....rather exotic actually....



And finally, do you prefer your sausages cut or uncut?



The above the preparations for an Oktoberfestavali Brunch....Sausages & Beer, Whisky & Muruku...amongst other food....

Total damage: 3 bottles Macallan, 6 bottles hoegarden, probably around 12 -18 cans of assorted local beers....

Poor beer showing!!! Sigh. What am I going to do with the remaining 80 cans?

Prego at The Westin

Now, if the WIFE had bought me these shower gels, I'd have suspected foul play was ominous. Afterall, it would seem like she's preparing to marinade me and perhaps cook me.... check out these delectable flavours...Lemongrass & tamarind, Tomato & tangerine, Mushroom and Ginseng!!!!, Spearmint and Bamboo.....

However, it was not the Wife who bought it, but me myself, from Boots in Bangkok. They have such a nice range of shower gels, and I have a shower gel disorder. Since we should be on austerity drive, Body Shop has been kicked out of the equation.... L'Occitane was never really within my league, and neither was Origins, etc... So the Boots options are good and relatively cheap. Can't wait to marinade myself....

On Saturday, we headed to Prego for friend's birthday dinner. Had brought along these cupcakes, as one of the other dinner mates had ordered them for her daughter's birthday.

Me not being a cupcake person, these were made specially since the orderer is an OLD dear friend....Chocolate Chip Cupcakes....and also Oreo Mousse Cakelets...the photo was shocking so I didnt bother putting it up.

First up was the bread....plebian me asked for butter, although the olive oil balsamic mixture was rather palatable, as was the salsa dip. The bread was yummy. We were also hungry.



Wife's salt crusted sea bass was the first to arrive. We saw them shucking the salted sea bass, and heard her say, Oh Dear I hope that's not mine! But it turned out good.

The clam chowder is very rich, and creamy. Could stand a spoon in it. Good stuff for a cold wintery night. (so we're in the wrong country) Meanwhile, a commotion ensued at the next table, as a large fat cockroach was roaming free, and I guess mat salleh's are a bit less tolerant about wild fauna roaming the restaurant floors. Eventually, the man tracked it down all the way to the wall, and squished it with a napkin and presumably brought it to show the manager. Very Victor Victoria. Wonder if they got a free meal?

The mushroom pizza was superb. A thin crust, slathered with mushroom paste, and some roughly chopped up mushrooms. Very subtle. Must try to make.

Friend's carbonara. Looked too rich for me. I cannot finish a carbonara pasta by myself these days.


A smoked salmon pizza.... Not so good. The carnivores were saying AIYA, MUSHROOM PIZZA ONLY AH? WE NEED SOME MEAT. Big mistake. firstly, coz everything came out together, soup, starters, dessert, mains, (ok, no dessert), we became full very fast. Secondly, the smoked salmon was actually a bit fishy.....



The Deaf One had carpaccio.... with rocket.....it was good, apparently.

I forgot to check what this was, but it looked like an aglio olio with a prawn.....no complaints there. Looked quite good.

My roasted rotisserie duck in balsamic sauce. Very good. At first it looked HUGE, the portion, but we then realised the duck's bone structure is a lot more complex than that of a chicken, and there was a LOT of bone. The meat was bordering on the tough side, but tasty and gamy. I guess if one wanted soft tender duck meat, just eat Chinese Siu Ngap. It was a pity it was served with polenta. I'd much rather have had wasabi mash or something.

Hotels are becoming more kiasi these days. If you take away food, you have to SIGN an indemnity, clearing them of all responsibility if you keel over and die from food poisoning..... I thought this was rich, considering the vermin cockroach that was running around earlier on as if he owned the hotel..... the same applies for birthday cakes brought from outside. Have to sign indemnity.....

So, I signed the indemnity for the pizza, but decided to accept their free mud cake rather than serving our own cake, and having to sign more paperwork.

I used my Starwood group dining voucher, with a 25% discount, and the meal came up to RM420 for six people. Pretty reasonable I thought.....even without discount, it'd have been RM530 thereabouts. Not to bad huh!

Homemade Pizzas Anyone?

I refer to AWOL's recent post, bemoaning her recent illness/sickness.... involving vomitting etc.... I thought we needed to throw her a baby shower. A lot of people seem to be sick, so really, one must not take good health for granted.

A hilarious sms exchange transpired, since the woman, whom I refer to as "thamby", was not on msn, which is articulated in her post. What she forgot to mention were her own replies, which were hilarious.

In particular, this one:

FBB: Glad to hear u not dead. Busy weekend, no time for wakes.
AWOL: I cant afford to be dead this weekend either. It's rainy season. It won't do to have umbrellas at the funeral.

Isn't it heart warming to have such banter between acquaintances!

Anyway, those of you who follow this blog will know that Tuesday is family dinner, and its the most likely time, if ever, that I cook something, or bake something new. Well, these aren't exactly new, but I thought I might as well share this recipe.

Homemade pizza with pesto, bacon, mushroom, and scallops. I doubt you'll ever get this many scallops in any restaurant, which is why it pays to make your own pizza. Really, the sky is the limit when it comes to topping. How about some lovely foie gras!!! I've had a foie gras flam before at ....FLAMS. Flams apparently are pizzas without yeast, although I haven't seen that definition anywhere else.

I hate pizzas with thick bready crusts, where you get filled on unnecessary carbo. So I like my pizza bases thin, anorexicly so, if possible, but I like the fillings to be as unhealthy as sin.

For a thin crust pizza dough, (makes two 10 inch diameter pizzas)

2 cups flour (can also use bread flour, but not necessary)
2 teaspoons instant yeast
¾ cup water
1 teaspoon sugar
pinch salt
2 table spoons olive oil

Mix all ingredients together until it clumps into a kneadable dough. Knead a little bit. Like massaging someone's buttocks.
Strictly speaking, you don't even have to proof this recipe. (ie, no need to let yeast kick in and let dough rise)
Divide into two portions.

Roll out to a 10 inch diameter, (the crust will be pretty thin), on a floured surface. Plop it onto a pizza tray or normal baking tray. Here's a little bit of earth shattering news. A pizza does NOT have to be round! It can be any shape. It's NOT poisonous even if its NOT round.

Oh, preheat oven to 200C. Or fire up your wood fired oven if you have one. It's not a standard appliance in most households, but some flers might actually have it.

Slather your topping of choice....I use pesto for the base, instead of tomato based paste. After the sauce, sprinkle mozarella cheese...you need at least 250gm. (RM17 thereabouts). Put topping of choice. (mushrooms, RM5), bacon, (RM10), scallops, (RM30), and sprinkle some cheddar or balance mozarella on top. Bake until crust is crispy, and toppings cooked. Oh, if you're putting scallops, it's better to pan fry them separately, or poach, so that the water oozing forth doesn't soggify the pizza.

For dessert, whipped up a lemon tart, since I had to make a quiche for an order.

Lemon tart goes well with thickened cream, which can be just poured over. I like my lemon tarts tangy tangy, I'm not sure most people can take that level of sourness.

And for the benefit of Nipple Joe, who doesn't like the sight of blood, well, a freak accident happened while in the kitchen. A knife fell off the table top, and lo and behold, .....so accurate hor, buy lottery also cannot kena laidat. Gosh, I AM becoming a woman!!! I'm shedding blood quite regularly these days!!! Check out previous injuries here and here. All injuries are food related.

What Do You Do When You When You've Forgotten the Camera? Iketeru Revisited

October has turned out to be a surprisingly unhappening month for me, socially. Well, actually it's a myth that I lead a busy social life to begin with, ...I'm usually free as a Malaysian Civil Servant (okay, to be fair, I know certain civil servants are swamped, such as doctors) but October seems to be even free-er. Take last weekend for example, apart from a Raya Open House and Birthday Party on Friday night, I had the WHOLE weekend to recuperate from the hangover that I obtained on Friday. Ain't that great. So, when it comes to these thumb twiddling weekends, nothing like utitizing the hotel discount card, for wife and me, (50% off wor!), and watch a B Grade movie after.

Actually, the same thing happened LAST Saturday (ie, no social obligations), and we headed to Iketeru, KL Hilton, for dinner. Halfway into our destination, after dropping off a large cake order, I realised I had forgotten my camera. Halfway into the meal, I sms-ed AWOL (A Whiff of Lemongrass) who replied I should take pics with my phone camera. But as the sms-es were coming in fast and furious (not from her), I totally forgot to do that as well. I have developed this skill of appearing to talk to the wife while sms-ing....

For a restaurant of Iketeru's stature, I have to say the tables are FAR too close to each other, especially the couple tables. I could've easily stroked the thigh of the lady on the next table, afterall, I was already privvy to their intimate conversations. Speculation, as to whether she was the girlfriend, or the SPG, or the flavour du jour, to the Mat Salleh chap who was paying the bill.

Another observation I made were the rich families, who bring their very bored looking kids to dinner at such establishments. This week, there was a family of four, where one of the kids had his ears perpetually plugged, and the glare of some kind of LCD device illuminated his countenance..., much like a halo. Last week, it was your typical rich taukeh, probably drives a BMW 7 series, with his three daughters, ....who looked as though they were on the way to the Tower of London to suffer the same fate as Anne Boleyn.

So what does one do when one forgets the camera? Go again la.

The lighting at our regular table (regular, coz we sat there for two consecutive Saturdays) is shocking to say the least.





The sashimi Hamachi was superb, and felt like the fish could have been doing the 100m freestyle just a minute ago. RM73 for 5 pieces, before discount. Pretty good, I was doing the mental arithmetic in my head, despite not having the privilege of a Chinese School Education.



Spider Maki, or soft shell crab roll. Of course, all these dishes inevitably get compared with our usual Zipangu, Shangri-la. Well, both are equally good, to be honest. I love that balsamicky sauce that is used to embellish the dish. Being the pleb that I am, I am never very sure which are garnish, and decor, and which are meant to be eaten. I almost ate the yellow flower on the plate of sashimi.

The previous Saturday, we had ordered a Salmon Skin Roll as well, but this time decided not to. Also, we had the Rib Eye teppenyaki, which was SUPERB!!! Marbled fatty meat, perfectly done to medimum-ness, accompanied by a generous serving of garnishing vegetables.

This time round, we only had the seafood fried rice and enoki mushroom teppenyaki. Afterall, the KLSE has dropped by a few points since last saturday, so an austerity drive is called for.

I love enoki mushroom. That chewy slimy feel, gives my palate such a kick. And the fried teppenyaki garlic, oooh, I could eat a whole bowl of that.

The seafood fried rice was also delicious. Fluffy grains of short grained Japanese rice, fried with enough wok hei, (surprisingly), and not oily at all. Fantastic. I should just have this for lunch one of these days. Oh, with the hamachi of course.

Compared with those high class flers who indulge in kaisekis, and other forms of degustation menu, I am but a peasant. I love Tempura, and make no apologies for it. And I love the tempura at Iketeru even more. The batter is light, and almost fluffy. Crispy on the outside, maintaining the moistness and succulence of the fresh prawn within.

Finally, we had the saba teriyaki. I love mackerel, (I told you I am a pleb), but honestly, I think this was too fancied up. I prefer it done the usual way, with skin on, and without all the fancy weave work on the surface. The flesh was tender and juicy, exceedingly fresh.

Usually I would order a black sesame ice cream (as I did the previous week), but I had an Upside Down Pear and Ginger Pudding waiting for me at home.

I had originally intended to bring it with me for karaoke organised by Hairy Berry, but as my head was still spinning like a washing machine, from the hangover of the previous night, I opted to sleep it off instead of listening to Hairy Berry and gang croon away.

Meanwhile, back to observations, I notice the couple next to us going Dutch. The lady opposite me told me that in her heyday, if she was out on a date she didn't fancy, she'd insist on paying for her share too. Hmmm, I should then take comfort that she's never insisted in paying her share while dining with me. Those of you who know her, don't go repeating this.

Apparently Zipangu is having a losbter promo beginning 17th October. Salivating.....any good stock tips anyone?

When You've Had A Crabby Day, And Mars Bar Cheesecake

The locker room was full. It was the peak of the working out hours, and the air was redolent with sweat and body odour. Even the powerful deodorants with their promise of 24 hour protection fail to mask the stench. The sauna was fairly empty, as I made a cursory nod to the fellow inside, and asked if he minded if I poured water on to the hot coals.

Sitting in a lukewarm sauna is like eating toast with margarine. Pointless. A guy enters the fray, wearing a T shirt and underwear, (at this point, I wonder what the female locker room saunas are like) and stands in the middle of the room. Do men without washboard abs actually think they should be preening like peacocks in a sauna? He strips his shirt, and uses it to lapik his ass, and takes a seat on the hot wooden boards. He looks downs at the numerous folds in his belly, and pinches them, as if hoping it was but a dream. He then flexes his imaginary biceps, and actually feels them with his hairy claws.....




I think to myself, another splash of water into the furnace ought to do it, and finish him off.....



Ah, check out that lovely roe. Omigoodness, what was she doing in the male sauna room?!!!


Tis the season to be crabby, tralalalala. ..... That reminds me, on the first day raya, we receive a "shipment" of live hairy crabs, (relatives of hairy berry perhaps?), so I quickly call Queen of Crabs for advice on the best method of cooking these flers. I tell you, if I was on my dying breath, and hoping for QOC to be my saviour by answering the phone call, I'd be deader than those crabs by now. She SUBSEQUENTLY called back, hours later, by which time, the crabs had met their untimely demise, using common sense...

But these crabs were not from 1st day raya, they were from Tuesday Family Dinner. Even my offer to make a scallop and pesto pizza were rejected, coz of the abundance of food.

Apart from the Hairy variety, we also had their non-hairy cousins, (must be chinese), all just lightly steamed. The regular cook at home has returned home for the Raya holidays, and the temp cook's repertoire is a bit more limited, hence the plain steamed option. Which suits me fine.

Also, my office colleague had given us the most divine lemang. Apparently slow cooked on a wood fire. Not just ANY wood, but the wood of a Hairy Berry (Rambutan) tree. It was truly not like any of the commercial lemang you get. The rice was nice and chewy, without being soggy.

That was accompanied by the most amazing chicken rendang. Bursting with flavour, herbs and spices, it was a marriage made in culinary heaven.

To end the simple Tuesday night family dinner, I had prepared an experimental Baked Mars Bar Cheese Cake, which if I may say so myself, was the perfect end to the crabby meal. ...or any meal for that matter. Mars Bars on its own are too sickeningly sweet, but with barely any added sugar, and all that cheese, it imparted a lovely chocolatey, caramelly, salty flavour all in one bite.

Yes, it is available for order. RM65 only.

[Note: Sadly, there were crabs killed and harmed during the production of this blog]
[All resemblance to living, dead or half living people, especially in Fitness First, is completely coincidental]

The Cake Connection, and a MEME

In a most unexpected location, tucked away in Jaya One, above the Kluang Station, is a little spot of paradise for bakers, especially those who bother to take pains to decorate their cakes.

The logo speaks for itself. I first visited when they first opened, a few months back, and was rather excited to discover the place. Not that I am into decorations, but it's like friends, its just nice to know they're there, as opposed to having migrated, or something. There is comfort sometimes in just knowing something is there.

My visual senses were assailed by the brilliant hues of various colors, which the owner, Syamala, quickly assured were non toxic, because the sprinkles hail from Australia, (and of course nothing bad could ever come out of Australia).

And the flowers!!! The sugarpaste flowers. I don't think I can name more than 4....roses, err...daisies, .... and the best thing is, it doesn't give you hay fever. Honestly, I can't imagine myself sitting down quietly piping flowers at home, while watching the 4th season of Desperate Housewives, although THEORETICALLY I have attended Wilton's ICCA Cake decoration courses levels 1 & 2. But me and flowers? Nah. It's like an Orc and Sunlight. But nice to know that should I ever need to make a wedding cake again, there is SUCH a variety to choose from!!!

Quite honestly, it would not be economically viable to use these commercially, I reckon. They're all very pretty, and I would certainly use them for my own use, all these colored sugar and sprinkles, but to douse a cake with this, you'd have to charge ahem.....

Taking these pics almost make me feel I am skipping carefreely in a meadow on some English countryside, not a worry in the world.

I tell you, the youth of today who pick up baking are so blessed. We have reached levels of sophistication not found as recently as 3 years ago. The very term vanilla extract, was Abstract. I recall asking the Chang Thung owner if they stocked it, and he asked me what I needed it for, and which creamery was I from! These days, you can get vanilla pods, vanilla extract, vanilla paste, vanilla SUGAR even!!!

I used to have to kirim friends going overseas to buy these jars of extract for me. And actually, considering the bottles of extract have to hop on to a flight and go through the rigours of immigration, and customs, they are remarkably reasonably priced. Of course, some ladies at the baking course balked when they saw the price.

Decorations for the little ones.

I also decided to attend their Chocolate Indulgence Class, RM70 for 3 types of choc cakes, which is a STEAL!!! Filipino Moist, Luscious Chocolate, and Rich Chocolate. I would highly recommend these classes for beginners, because 1. they're very reasonably priced, 2. it's a nice easy going atmosphere.

Check out the Bollywood star instructress here.

The choc cakes were delicious and moist, (she had premade some for us to take home), though I don't really care for the choc fudge sauce that uses condensed milk. However, I think many people DO love it. Especially Malaysians.

Do check out their website here, and their address is:

Cake Connection Sdn Bhd,, D11-1 Block D Jaya One, 72A Jalan Universiti, 46200 Petaling Jaya

Tel : 603-7956 4450

Fax : 603-7956 4450

On a different topic, thanks to Lianne and Julian, my latest Eating Out Guru and See Foo, I have been tagged. I shall not reproduce the rules of the tag, just answering the questions directly.

Describe the contents of your handbag.
What's the most important thing in your handbag?
What's the most embarrassing thing in your handbag?
What's the smallest thing in your handbag?
Is there anything illegal in your handbag?

Since I obviously do not carry a handbag, or manbag, I shall answer based on my wallet. (which IS the size of some small handbag)

A picture to show how thick my wallet is in relation to my phone.

The wallet contains way too many plastic cards. I'm a points junkie, so I have the Jusco Card, Tesco Card, Bonuslink, etc etc....I also have a passport photo of my first daughter, when she was 1 plus. She's almost 10 now, and looks nothing like the pic.




I also carry money, as in cash, toothpicks, a spare car key, and bandaid. And business cards. IC, Drivers license, etc....all the normal stuff.


Coins for the parking meter, and dental floss when toothpicks don't work. There is also always a spare RM150 tucked away in the recesses of my wallet.


Alas, nothing illegal in my wallet. Smallest item is probably the 5 sen coin. Nothing embarrasing either....unless you consider a condom embarrasing, but why SHOULD they be!

I tag:
Paprika
Nigel
Nipple Joe
Henry Yeo
Unkaleong