Recipe From :http://joyofbaking.com/VanillaCupcakes.html
Vanilla Cupcakes:
1/2 cup (113 grams) unsalted butter, room temperature
2/3 cup (130 grams) granulated white sugar
3 large eggs
1 teaspoon pure vanilla extract
Zest of 1 large lemon (optional)
1 1/2 cups (195 grams) all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup (60 ml) milk
Buttercream Frosting:
2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted
1/2 cup (113 grams) unsalted butter, room temperature
1 teaspoon pure vanilla extract
2 tablespoons milk or light cream
Assorted food colors (if desired)
Lemon Zest - The yellow outer rind of the lemon that contains the fruit's flavor and perfume. The rind being the outer skin of the lemon which consists of both the yellow zest and white membrane (pith).Read more: http://joyofbaking.com/VanillaCupcakes.html#ixzz0VWvd4HCr
Moist Chocolate Cake
Moist Chocolate Cake Recipe
Ingredients
- 6 oz (162g) butter
-14 oz ( 378) castor sugar - Option ( 200g) castor sugar
-3 eggs
- 1 tsp Nescafe
- 1 tsp hot water
- 1 tsp vanilla
- 1 tsp chocolate emulco
- 8 oz (216g) plain flour
- 2 1/4 oz ((60g) cocoa powder
- 1/2 tsp salt
- 1 tsp soda bicarbonate
- 1 1/4 tsp baking powder ( to make the cake raise)
- 1 1/3 cup normal water
Chocolate Topping
-190g chocolate
-20g butter
-1/2 tbs liquid glucose
-65 g fresh cream
Method
1. Cream butter and sugar till fluffy
2. Beat in eggs, one at a time
3. Add in the mixed nescafe
4. Add in flour alternately with water
5. Pour in a 10" round tin and bake at 180c for 50 to 60 mins
Ingredients
- 6 oz (162g) butter
-14 oz ( 378) castor sugar - Option ( 200g) castor sugar
-3 eggs
- 1 tsp Nescafe
- 1 tsp hot water
- 1 tsp vanilla
- 1 tsp chocolate emulco
- 8 oz (216g) plain flour
- 2 1/4 oz ((60g) cocoa powder
- 1/2 tsp salt
- 1 tsp soda bicarbonate
- 1 1/4 tsp baking powder ( to make the cake raise)
- 1 1/3 cup normal water
Chocolate Topping
-190g chocolate
-20g butter
-1/2 tbs liquid glucose
-65 g fresh cream
Method
1. Cream butter and sugar till fluffy
2. Beat in eggs, one at a time
3. Add in the mixed nescafe
4. Add in flour alternately with water
5. Pour in a 10" round tin and bake at 180c for 50 to 60 mins
Black American Chocolate Cake
Today is a great day for me as managed to find some time to attend a baking class to get some hands on learning.
The following is the recipe
Ingredients
-190gm butter
-350gm brown sugar
-4 eggs
-240 gm plain flour ( sifted)
-3/4 tsp baking soda
- 3/4 baking powder
Paste
-40g cocoa powder
-40g black chocolate powder
-1 1/2 cup hot water
-1 tbsp chocolate emulco
-1/2 tbsp coffee paste
Method
1. Mix all ingredients together to make the paste & chill in fridge about 10 mins
2. Beat butter, sugar & eggs
3. Add in flour and paste alternately
4. Pour in a 10" round tin and bake at 160C for 6 to 75 mins
Notes
- This cake can be kept in the fridge for 1-2 weeks before serving
The following is the recipe
Ingredients
-190gm butter
-350gm brown sugar
-4 eggs
-240 gm plain flour ( sifted)
-3/4 tsp baking soda
- 3/4 baking powder
Paste
-40g cocoa powder
-40g black chocolate powder
-1 1/2 cup hot water
-1 tbsp chocolate emulco
-1/2 tbsp coffee paste
Method
1. Mix all ingredients together to make the paste & chill in fridge about 10 mins
2. Beat butter, sugar & eggs
3. Add in flour and paste alternately
4. Pour in a 10" round tin and bake at 160C for 6 to 75 mins
Notes
- This cake can be kept in the fridge for 1-2 weeks before serving
Apple Chocolate Muesli Bread Recipe
Apple Chocolate Muesli Bread
from Baking Bites
Ingredients:
1 cup muesli
2 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp ground nutmeg
3/4 cup brown sugar
1 egg
1 cup vanilla soy milk
2 tbsp vegetable oil
1 tsp vanilla
1 cup diced applesMethod:
Preheat oven to 375F and grease and 8×4-inch loaf pan.
In a large bowl, whisk together muesli, flour, baking powder, baking soda, salt and nutmeg.
In a small bowl, beat egg with sugar, then add in soy milk, oil and vanilla.
Add sugar mixture to flour mixture and stir until just combined.
Stir in blueberries.
Pour batter into prepared pan and top with a few tablespoons of oats or muesli.
Bake at 375F for 55-60 minutes, until a tester comes out clean.
Remove from pan and let cool completely on a wire rack.
Makes 1 loaf.
Ingredients:
1 cup muesli
2 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp ground nutmeg
3/4 cup brown sugar
1 egg
1 cup vanilla soy milk
2 tbsp vegetable oil
1 tsp vanilla
1 cup diced applesMethod:
Preheat oven to 375F and grease and 8×4-inch loaf pan.
In a large bowl, whisk together muesli, flour, baking powder, baking soda, salt and nutmeg.
In a small bowl, beat egg with sugar, then add in soy milk, oil and vanilla.
Add sugar mixture to flour mixture and stir until just combined.
Stir in blueberries.
Pour batter into prepared pan and top with a few tablespoons of oats or muesli.
Bake at 375F for 55-60 minutes, until a tester comes out clean.
Remove from pan and let cool completely on a wire rack.
Makes 1 loaf.
Blueberry Cake Recipe
Blueberry Cake Recipe
from Joy of Baking
Streusel Topping:
1/3 cup (45 grams) all purpose flour
1/3 cup (65 grams) granulated white sugar
1/2 teaspoon ground cinnamon
1/4 cup (56 grams) cold unsalted butter, cut into pieces
Cake Batter:
1 cup (130 grams) all purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/4 cup (56 grams) (4 tablespoons) unsalted butter, room temperature
1/2 cup (100 grams) granulated white sugar
1 large egg
1/2 teaspoon pure vanilla extract
1/3 cup (80 ml) milk
2 cups fresh blueberries
Method:
Preheat oven to 350 degrees F (177 degrees C).
Butter, or spray with a nonstick vegetable spray, an 8 x 8 inch (20 x 20 cm) square pan or an 8 inch (20 cm) round cake pan.
For streusel topping: In a large bowl, mix together the flour, sugar, and ground cinnamon. Cut in the butter with a pastry blender or fork until it resembles coarse crumbs. Set aside while you make the cake batter.
In a separate bowl whisk together the flour, baking powder, and salt. Set aside.
In the bowl of your electric mixer, or with a hand mixer, cream the butter.
Add the sugar and beat until light and fluffy.
Add the egg and vanilla and beat until incorporated.
Add the flour mixture, alternately with the milk, and beat only until combined.
Spread the batter onto the bottom of the prepared pan, smoothing the top with an offset spatula.Evenly arrange the blueberries on top of the cake batter and then sprinkle with the streusel topping.
Bake for about 40 - 50 minutes or until a toothpick inserted in the center of the cake comes out clean.
Remove from oven and place on a wire rack to cool slightly.
Serve warm or at room temperature.
from Joy of Baking
Streusel Topping:
1/3 cup (45 grams) all purpose flour
1/3 cup (65 grams) granulated white sugar
1/2 teaspoon ground cinnamon
1/4 cup (56 grams) cold unsalted butter, cut into pieces
Cake Batter:
1 cup (130 grams) all purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/4 cup (56 grams) (4 tablespoons) unsalted butter, room temperature
1/2 cup (100 grams) granulated white sugar
1 large egg
1/2 teaspoon pure vanilla extract
1/3 cup (80 ml) milk
2 cups fresh blueberries
Method:
Preheat oven to 350 degrees F (177 degrees C).
Butter, or spray with a nonstick vegetable spray, an 8 x 8 inch (20 x 20 cm) square pan or an 8 inch (20 cm) round cake pan.
For streusel topping: In a large bowl, mix together the flour, sugar, and ground cinnamon. Cut in the butter with a pastry blender or fork until it resembles coarse crumbs. Set aside while you make the cake batter.
In a separate bowl whisk together the flour, baking powder, and salt. Set aside.
In the bowl of your electric mixer, or with a hand mixer, cream the butter.
Add the sugar and beat until light and fluffy.
Add the egg and vanilla and beat until incorporated.
Add the flour mixture, alternately with the milk, and beat only until combined.
Spread the batter onto the bottom of the prepared pan, smoothing the top with an offset spatula.Evenly arrange the blueberries on top of the cake batter and then sprinkle with the streusel topping.
Bake for about 40 - 50 minutes or until a toothpick inserted in the center of the cake comes out clean.
Remove from oven and place on a wire rack to cool slightly.
Serve warm or at room temperature.
Microwave Oven Safety
HOW TO USE A MICROWAVE OVEN
SAFETY
A few words on safety:
The foods will be very hot when removed from the oven, so use oven pads and be careful.
If the food is covered during cooking, make sure to leave a small portion vented, or uncovered, so steam doesn't build up and burn you when the covering is removed.
The foods should sit as directed in the recipe after being removed from the oven so the heat can continue to spread and dissipate. This is called 'standing time', but it is actually more cooking time.
Most ovens have hot spots, and if you eat the food directly from the oven, a few areas could be superheated and will burn.
On the flip side, there can also be cold spots where the food doesn't get hot enough to kill bacteria. Follow stirring and rotating instructions carefully.
Don't use metal containers unless the recipe specifically directs you to: as stated above, microwaves bounce off metal, which can cause arcing and a fire inside the oven. Some recipes may call for shielding parts of the food, especially meats, with small amounts of foil. This is perfect acceptable as long as the directions are carefully followed.
Make sure any glass, plastic containers, and plastic wrap you use are labeled 'microwave safe'. You can also test containers, as directed on the next page.
Don't heat water or other liquids beyond the time recommended by the manufacturer or any recipe. Superheating can occur when plain water is heated in a clean cup for an excessive amount of time. The water will look innocuous, but when moved it can literally erupt out of the cup. Don't heat the water twice - that adds to the superheating risk. Adding sugar or coffee granules to the water will reduce the risk of superheating.
Never operate a microwave if the door is damaged or doesn't close securely.
Don't operate the oven while it is empty. This can also cause arcing and start a fire.
It's also a good idea to stand 3-4 feet away from the microwave when it is operating - just to be on the safe side!
SAFETY
A few words on safety:
The foods will be very hot when removed from the oven, so use oven pads and be careful.
If the food is covered during cooking, make sure to leave a small portion vented, or uncovered, so steam doesn't build up and burn you when the covering is removed.
The foods should sit as directed in the recipe after being removed from the oven so the heat can continue to spread and dissipate. This is called 'standing time', but it is actually more cooking time.
Most ovens have hot spots, and if you eat the food directly from the oven, a few areas could be superheated and will burn.
On the flip side, there can also be cold spots where the food doesn't get hot enough to kill bacteria. Follow stirring and rotating instructions carefully.
Don't use metal containers unless the recipe specifically directs you to: as stated above, microwaves bounce off metal, which can cause arcing and a fire inside the oven. Some recipes may call for shielding parts of the food, especially meats, with small amounts of foil. This is perfect acceptable as long as the directions are carefully followed.
Make sure any glass, plastic containers, and plastic wrap you use are labeled 'microwave safe'. You can also test containers, as directed on the next page.
Don't heat water or other liquids beyond the time recommended by the manufacturer or any recipe. Superheating can occur when plain water is heated in a clean cup for an excessive amount of time. The water will look innocuous, but when moved it can literally erupt out of the cup. Don't heat the water twice - that adds to the superheating risk. Adding sugar or coffee granules to the water will reduce the risk of superheating.
Never operate a microwave if the door is damaged or doesn't close securely.
Don't operate the oven while it is empty. This can also cause arcing and start a fire.
It's also a good idea to stand 3-4 feet away from the microwave when it is operating - just to be on the safe side!
Chocolate Cake
Chocolate cake (no-bake)
Ingredients:
-6-8 slices of bread (shredded)
-60g unsalted butter120ml cream
-3 tablespoon rum (use more if you want a stronger flavour!)
-200g chocolate*I used a loaf pan, line pan with aluminium foil, extra on the sides to lift up the cake easily later
-6-8 slices of bread (shredded)
-60g unsalted butter120ml cream
-3 tablespoon rum (use more if you want a stronger flavour!)
-200g chocolate*I used a loaf pan, line pan with aluminium foil, extra on the sides to lift up the cake easily later
Method:
1. Double boil butter & chocolate to melt
2. Once melted, remove from heat, stir in cream & rum
3. Add in shredded bread
4. Mix to combine (it'll be fairly thick)
5. Scoop into ready lined mould, press hard into mould
6. Refrigerate for at least 1 hour.
7. To remove, just lift up aluminium foil.
8. Cut & served
2. Once melted, remove from heat, stir in cream & rum
3. Add in shredded bread
4. Mix to combine (it'll be fairly thick)
5. Scoop into ready lined mould, press hard into mould
6. Refrigerate for at least 1 hour.
7. To remove, just lift up aluminium foil.
8. Cut & served
Tiramisu
Ingredients needed :-Espresso Syrup:1 tablespoons instant espresso/ strong coffee powder (I used instant coffee powder)
1/2 tablespoon sugar
1/2 cup (125ml) boiling water
1 tablespoon Marsala (I used rum)- optional
Filling:250g mascarpone cheese1 1/2 teaspoons vanilla extract3 tablespoons icing sugar2 tablespoons Marsala (I used Rum)1 cup (250 ml) heavy whipping cream
A pack of sponge fingers
50g dark chocolate cocoa powder, to dustdark and white chocolate shavings (optional)strawberries for decoration (optional)
50g dark chocolate cocoa powder, to dustdark and white chocolate shavings (optional)strawberries for decoration (optional)
Method:To make the Espresso Syrup:
Dissolve instant espresso coffee powder, sugar in boiling water. Leave to cool.
Stir in 1 tablespoon Baileys Irish Cream. Set aside.To make the Filling:
Dissolve instant espresso coffee powder, sugar in boiling water. Leave to cool.
Stir in 1 tablespoon Baileys Irish Cream. Set aside.To make the Filling:
In a mixing bowl, with a manual whisk, whisk mascarpone cheese with icing sugar, vanilla extract, Baileys Irish Cream and 3 tablespoons of the espresso syrup until blended. With an electric mixer whisk the whipping cream until soft peak (do not over whip). With a spatula, fold in 1/4 of the whipped cream to the mascarpone mixture. Fold in the remaining whipped cream to the mascarpone mixture.To assemble the cake:
One at a time, gently dip (do not soak) sponge fingers in the espresso syrup and use them to line the base of the pan (do this quickly).
Cut the sponge fingers into shorter lengths if necessary. Use the leftover pieces to fill the gaps.
Spoon over half of the filling onto the layered spongefingers. Spread evenly. Grate the dark chocolates over the filling.
Repeat with another layer of sponge fingers and spoon over the remaining filling. Spread and smooth the top. Cover with cling wrap and refrigerate for at least 4 hours, best left overnight.Just before serving, unmold the cake and dust the top with cocoa powder. Decorate with dark and white chocolate shavings and strawberries (as desired). (I cut strawberries to halves and placed them onto the half-set Tiramisu, melted some chocolate and drizzled over the strawberries, and left it to set).
(*Note: If you do not have a springform pan or a pan with a removable base, you can improvise by lining a normal round pan with a large sheet of aluminium foil. Give allowance of about 1~2 inches for the foil to hang over the rim of the pan. Place a cake board inside the lined pan (this is actually optional). Follow the steps above. To unmold, simply lift up the cake from the pan by gripping the foil. Transfer the cake onto a serving plate and carefully remove the foil. )
One at a time, gently dip (do not soak) sponge fingers in the espresso syrup and use them to line the base of the pan (do this quickly).
Cut the sponge fingers into shorter lengths if necessary. Use the leftover pieces to fill the gaps.
Spoon over half of the filling onto the layered spongefingers. Spread evenly. Grate the dark chocolates over the filling.
Repeat with another layer of sponge fingers and spoon over the remaining filling. Spread and smooth the top. Cover with cling wrap and refrigerate for at least 4 hours, best left overnight.Just before serving, unmold the cake and dust the top with cocoa powder. Decorate with dark and white chocolate shavings and strawberries (as desired). (I cut strawberries to halves and placed them onto the half-set Tiramisu, melted some chocolate and drizzled over the strawberries, and left it to set).
(*Note: If you do not have a springform pan or a pan with a removable base, you can improvise by lining a normal round pan with a large sheet of aluminium foil. Give allowance of about 1~2 inches for the foil to hang over the rim of the pan. Place a cake board inside the lined pan (this is actually optional). Follow the steps above. To unmold, simply lift up the cake from the pan by gripping the foil. Transfer the cake onto a serving plate and carefully remove the foil. )
What Is Convection Cooking ?
Q. What is convection cooking?
A. Convection cooking simply brings airflow into conventional cooking, and what a difference that makes. To illustrate, imagine a standard oven with three racks of dinner rolls, all the same size. You know the rolls on the bottom (closest to the heating element) will brown first - and quickly. Then you have to keep an eye on the top rack, because heat rises and those will burn if you aren't on your toes. The middle rack will take its sweet time. But with convection cooking, an integrated fan circulates the hot air around and across the rolls, cooking them all evenly and all at the same time - and in less time than in a standard oven. Generally, convection cooking takes three-fourths the time of standard cooking, and, as a rule of thumb, at 25 degrees lower. How does it work? A good convection oven will have three heating elements: top, bottom and rear, with a fan connected to the latter. As the oven pulls in outside air, it's heated immediately and circulated. With meats and poultry, that gives you amazingly even cooking and perfect browning while retaining the meat's moisture. The results are even better with baked goods, like our imaginary rolls. The airflow draws the moisture out of the breads, cakes and cookies, giving you even baking and delightful texture: flaky crusts, crisp pastries and light, fluffy croissants. When buying a convection oven, look for that third heating element. If there are only two, you won't get the optimum results.
A. Convection cooking simply brings airflow into conventional cooking, and what a difference that makes. To illustrate, imagine a standard oven with three racks of dinner rolls, all the same size. You know the rolls on the bottom (closest to the heating element) will brown first - and quickly. Then you have to keep an eye on the top rack, because heat rises and those will burn if you aren't on your toes. The middle rack will take its sweet time. But with convection cooking, an integrated fan circulates the hot air around and across the rolls, cooking them all evenly and all at the same time - and in less time than in a standard oven. Generally, convection cooking takes three-fourths the time of standard cooking, and, as a rule of thumb, at 25 degrees lower. How does it work? A good convection oven will have three heating elements: top, bottom and rear, with a fan connected to the latter. As the oven pulls in outside air, it's heated immediately and circulated. With meats and poultry, that gives you amazingly even cooking and perfect browning while retaining the meat's moisture. The results are even better with baked goods, like our imaginary rolls. The airflow draws the moisture out of the breads, cakes and cookies, giving you even baking and delightful texture: flaky crusts, crisp pastries and light, fluffy croissants. When buying a convection oven, look for that third heating element. If there are only two, you won't get the optimum results.
Bake With Yen @ Puchong
A friend has recomend me a baking supply shop that supplies to bakery shop, the only problem they sell in bulk for some of the items but the price are cheaper from the usual shop. My next project is to bake a nice cake with icing on it.
Address :-
Bake With Yen (Kl) Sdn Bhd
Bake With Yen (Kl) Sdn Bhd
30 & 32, Persiaran Puteri SatuBandar Puteri,
FAQ For Lasik
FREQUENTLY ASKED QUESTIONS
Am I Suitable ?All potential patients must undergo a comprehensive eye examination to determine their suitability for the procedure. We practise a ZERO compromise policy when it comes to patient suitability. Your safety comes above all else.
General Guidelines• Healthy adult over 18 years of age• Free of corneal and other eye diseases• Sufficient corneal thickness• Not recommended for pregnant or nursing mothers* As a guide, a nursing mother can choose to have LASIK after the end of breast feeding.If I have a lazy eye or if one of my eyes is blind, can I still have LASIK?LASIK is not a cure for blindness and is only done on normal, healthy eyes with refractive errors. If you have a lazy eye, we would need to have a comprehensive eye examination and assess you on a case-by-case basis. If you have only one functional eye, LASIK is not recommended for that eye.
Can I go blind?With over 10 million cases performed worldwide, there has not been any reported case of blindness as a result of the LASIK procedure. At VISTA, the incidence of blindness caused by LASIK is ZERO.
Is it painful? No, the procedure itself is performed under anesthetic eye drops and is painless. You will feel the presence of the eyelid holder to keep your eye open and a slight pressure when the flap is made - this lasts for less than a minute. What if there is a power failure? At VISTA, our laser equipment is equipped with online Uninterrupted Power Supply (UPS) - and is therefore unaffected by any power failure.
Can you guarantee vision 20/20? Like any surgical procedure, we cannot guarantee a certain result. Results depend on individual healing and prescription severity. Most of our patients achieve 20/20 vision after the procedure.
What is the success rate? Do I still need to wear glasses after LASIK?LASIK success rate varies between LASIK centers. At VISTA, over 99% of our patients do not need to wear any visual aids after LASIK. Less than 1% may need to wear a thin pair of glasses, specifically for night driving.
What if my eyes move during the LASIK procedure?VISTA's laser eye tracker locks on to your iris (with FDA approved Iris Registration technology) and compensates for even the slightest movement for complete accuracy (applicable for VISX Customvue and Bausch & Lomb Zyoptix with Iris Registration technology).
I am over 40, is LASIK for me? Will I still need reading glasses?
Yes, LASIK will be able to correct your distance vision. If you are above the age of 40 and have difficulty reading up close, the only FDA approved VISX Monovision CustomVue procedure is available at VISTA for correction of shortsightedness in a patient's dominant eye and part of the shortsightedness in the non-dominant eye. Please contact our friendly staff for further details.
l will never get Presbyopia if l have shortsightedness?No, in general, everyone will get Presbyopia after the age of 40. With minor shortsightedness, it delays the person's dependency on reading glasses.
Would you have LASIK yourself?Of course! The founders of VISTA are ex-LASIK patients. Most of VISTA's doctor, staff and family members have undergone LASIK with excellent results. VISTA has also treated many celebrities and professionals like doctors, lawyers, teachers and engineers just to name a few.Is LASIK permanent?Yes. In most cases, shortsightedness will become stable after the age of 18 and the modification of cornea shape with LASIK is permanent. In very rare cases where you are shortsighted again, VISTA's Lifetime Commitment Program offers free Retreatment for life.
When can I resume normal activities?Almost immediately. Most people return to work and drive 24 hours after the procedure. As a safety precaution, you should refrain from contact and water sports for a period of 1 month.
Can I travel by airplane after the surgery?It is not a problem to travel by airplane after the surgery.
Are there any side effects?Common temporary side effects are dry eyes, light sensitivity, glare and halos during the first few weeks - most of which will subside over time. Complete stability of the vision is usually attained 3 to 6 months after procedure.
ExpectationMany patients are no longer dependent on glasses and contact lenses and have experienced a major lifestyle change after LASIK.
While LASIK has proven to be overwhelmingly successful in reducing dependence on glasses and contact lenses, the degree of improvement may vary from individual to individual. Results cannot always be predicted or guaranteed. Recovery ProcessVisual recovery is rapid after LASIK. Within 24 hours, most patients can see clear enough to drive. You will experience slight discomfort 4-6 hours after LASIK and vision generally stabilizes within 3-6 months. During this stabilization period, you may experience the following:• Slightly drier eyes which can be easily solved with eye lubricants• Seeing haloes around bright lights at night• Fluctuation of visionHowever, it is very rare for these side effects to interfere with your normal activities, they will diminish as the eye heals over the 3-6 months period.
RiskPatients who choose to undergo LASIK must understand that like any other surgical procedure, it carries risks as well. However, surgeons worldwide have regarded LASIK as one of the safest among surgical procedures.
5% Possibility of Retreatment: Over-Response or Under-ResponseOver 95% of our patients receive clear vision in just the first attempt procedure. LASIK is an extremely precise procedure, but the human response of each eye remains a variable factor. Some patients may heal faster or slower while one eye may recover better than the other. As a result an under-response or over-response may occur especially for patients who have high refractive errors. A second procedure, also known as Retreatment, is generally possible to 'fine-tune' the vision.
0.001% InfectionInfections are extremely rare and can be effectively treated with antibiotic eye drops.
0.1% InflammationRarely, some patients may show some interface inflammation as part of the healing process. This inflammation is usually self-limiting and can be treated with anti-inflammatory eye drops.
0.1% Slight Loss of Best Corrected VisionIn very rare cases, a small number of patients may experience a slight loss of visual sharpness following LASIK compared to when they were wearing glasses or contact lenses before the procedure. In many cases, the sharpness improves over a period of 3-12 months. In many instances, patients' vision is better than their pre-operative best-corrected vision.
Is the Intralase Method™ safer and more accurate?The Intralase Method™ makes LASIK safer by replacing the hand-held microkeratome or separator blade with the silent computer-guided precision of a laser, virtually eliminating severe sight-threatening blade-related LASIK complications.
Compared to traditional Blade Microkeratome, LASIK using the THE INTRALASE METHOD™ is safer and produces better results as follows: Source:
1. Cataract & Refractive Surgery Today, Sept 2003 Pg 38, www.crstoday.com
2. Ophthalmology Management, Jan 2004, Pg 18, www.ophthalmologymanagement.com
Custom LASIK, what is it about?Custom Lasik is a procedure that involves the use of a wavefront analyzer and enables the surgeon to customize the conventional Lasik procedure to individual eyes. This customization can potentially help you see clearer and sharper than ever before.
What are the benefits of NASA iLASIK (Intralase® + VISX CustomVue™ )?- Used by NASA/ US Air Force/ Navy/ Army and Marine- FDA approved in 2005- 25x more precise measurement- Potentially better than glasses vision- Unique correction to each individual eye- Unique iris registration tracking- Additional tissue savings- Up to 2x faster treatment time How is the machine VISX different compared to other machine?
FDA Approval
VISX CustomVueSTAR S4 IR
Bausch & Lomb Technolas® 217z100 Zyoptix®
Alcon Ladarvision 4000
Vision 20/20 or better @ 6 months
98.6%
91.5%
79%
* Measure as Postoperative Uncorrected Visual Acuity (UCVA) compared to Preoperative Best Corrected Spectacle Visual Acuity (BSCVA)
Source: US FDA Data www.fda.gov/cdrh/LASIK/lasers.htm
Am I Suitable ?All potential patients must undergo a comprehensive eye examination to determine their suitability for the procedure. We practise a ZERO compromise policy when it comes to patient suitability. Your safety comes above all else.
General Guidelines• Healthy adult over 18 years of age• Free of corneal and other eye diseases• Sufficient corneal thickness• Not recommended for pregnant or nursing mothers* As a guide, a nursing mother can choose to have LASIK after the end of breast feeding.If I have a lazy eye or if one of my eyes is blind, can I still have LASIK?LASIK is not a cure for blindness and is only done on normal, healthy eyes with refractive errors. If you have a lazy eye, we would need to have a comprehensive eye examination and assess you on a case-by-case basis. If you have only one functional eye, LASIK is not recommended for that eye.
Can I go blind?With over 10 million cases performed worldwide, there has not been any reported case of blindness as a result of the LASIK procedure. At VISTA, the incidence of blindness caused by LASIK is ZERO.
Is it painful? No, the procedure itself is performed under anesthetic eye drops and is painless. You will feel the presence of the eyelid holder to keep your eye open and a slight pressure when the flap is made - this lasts for less than a minute. What if there is a power failure? At VISTA, our laser equipment is equipped with online Uninterrupted Power Supply (UPS) - and is therefore unaffected by any power failure.
Can you guarantee vision 20/20? Like any surgical procedure, we cannot guarantee a certain result. Results depend on individual healing and prescription severity. Most of our patients achieve 20/20 vision after the procedure.
What is the success rate? Do I still need to wear glasses after LASIK?LASIK success rate varies between LASIK centers. At VISTA, over 99% of our patients do not need to wear any visual aids after LASIK. Less than 1% may need to wear a thin pair of glasses, specifically for night driving.
What if my eyes move during the LASIK procedure?VISTA's laser eye tracker locks on to your iris (with FDA approved Iris Registration technology) and compensates for even the slightest movement for complete accuracy (applicable for VISX Customvue and Bausch & Lomb Zyoptix with Iris Registration technology).
I am over 40, is LASIK for me? Will I still need reading glasses?
Yes, LASIK will be able to correct your distance vision. If you are above the age of 40 and have difficulty reading up close, the only FDA approved VISX Monovision CustomVue procedure is available at VISTA for correction of shortsightedness in a patient's dominant eye and part of the shortsightedness in the non-dominant eye. Please contact our friendly staff for further details.
l will never get Presbyopia if l have shortsightedness?No, in general, everyone will get Presbyopia after the age of 40. With minor shortsightedness, it delays the person's dependency on reading glasses.
Would you have LASIK yourself?Of course! The founders of VISTA are ex-LASIK patients. Most of VISTA's doctor, staff and family members have undergone LASIK with excellent results. VISTA has also treated many celebrities and professionals like doctors, lawyers, teachers and engineers just to name a few.Is LASIK permanent?Yes. In most cases, shortsightedness will become stable after the age of 18 and the modification of cornea shape with LASIK is permanent. In very rare cases where you are shortsighted again, VISTA's Lifetime Commitment Program offers free Retreatment for life.
When can I resume normal activities?Almost immediately. Most people return to work and drive 24 hours after the procedure. As a safety precaution, you should refrain from contact and water sports for a period of 1 month.
Can I travel by airplane after the surgery?It is not a problem to travel by airplane after the surgery.
Are there any side effects?Common temporary side effects are dry eyes, light sensitivity, glare and halos during the first few weeks - most of which will subside over time. Complete stability of the vision is usually attained 3 to 6 months after procedure.
ExpectationMany patients are no longer dependent on glasses and contact lenses and have experienced a major lifestyle change after LASIK.
While LASIK has proven to be overwhelmingly successful in reducing dependence on glasses and contact lenses, the degree of improvement may vary from individual to individual. Results cannot always be predicted or guaranteed. Recovery ProcessVisual recovery is rapid after LASIK. Within 24 hours, most patients can see clear enough to drive. You will experience slight discomfort 4-6 hours after LASIK and vision generally stabilizes within 3-6 months. During this stabilization period, you may experience the following:• Slightly drier eyes which can be easily solved with eye lubricants• Seeing haloes around bright lights at night• Fluctuation of visionHowever, it is very rare for these side effects to interfere with your normal activities, they will diminish as the eye heals over the 3-6 months period.
RiskPatients who choose to undergo LASIK must understand that like any other surgical procedure, it carries risks as well. However, surgeons worldwide have regarded LASIK as one of the safest among surgical procedures.
5% Possibility of Retreatment: Over-Response or Under-ResponseOver 95% of our patients receive clear vision in just the first attempt procedure. LASIK is an extremely precise procedure, but the human response of each eye remains a variable factor. Some patients may heal faster or slower while one eye may recover better than the other. As a result an under-response or over-response may occur especially for patients who have high refractive errors. A second procedure, also known as Retreatment, is generally possible to 'fine-tune' the vision.
0.001% InfectionInfections are extremely rare and can be effectively treated with antibiotic eye drops.
0.1% InflammationRarely, some patients may show some interface inflammation as part of the healing process. This inflammation is usually self-limiting and can be treated with anti-inflammatory eye drops.
0.1% Slight Loss of Best Corrected VisionIn very rare cases, a small number of patients may experience a slight loss of visual sharpness following LASIK compared to when they were wearing glasses or contact lenses before the procedure. In many cases, the sharpness improves over a period of 3-12 months. In many instances, patients' vision is better than their pre-operative best-corrected vision.
Is the Intralase Method™ safer and more accurate?The Intralase Method™ makes LASIK safer by replacing the hand-held microkeratome or separator blade with the silent computer-guided precision of a laser, virtually eliminating severe sight-threatening blade-related LASIK complications.
Compared to traditional Blade Microkeratome, LASIK using the THE INTRALASE METHOD™ is safer and produces better results as follows: Source:
1. Cataract & Refractive Surgery Today, Sept 2003 Pg 38, www.crstoday.com
2. Ophthalmology Management, Jan 2004, Pg 18, www.ophthalmologymanagement.com
Custom LASIK, what is it about?Custom Lasik is a procedure that involves the use of a wavefront analyzer and enables the surgeon to customize the conventional Lasik procedure to individual eyes. This customization can potentially help you see clearer and sharper than ever before.
What are the benefits of NASA iLASIK (Intralase® + VISX CustomVue™ )?- Used by NASA/ US Air Force/ Navy/ Army and Marine- FDA approved in 2005- 25x more precise measurement- Potentially better than glasses vision- Unique correction to each individual eye- Unique iris registration tracking- Additional tissue savings- Up to 2x faster treatment time How is the machine VISX different compared to other machine?
FDA Approval
VISX CustomVueSTAR S4 IR
Bausch & Lomb Technolas® 217z100 Zyoptix®
Alcon Ladarvision 4000
Vision 20/20 or better @ 6 months
98.6%
91.5%
79%
* Measure as Postoperative Uncorrected Visual Acuity (UCVA) compared to Preoperative Best Corrected Spectacle Visual Acuity (BSCVA)
Source: US FDA Data www.fda.gov/cdrh/LASIK/lasers.htm
Eye Lasek @ Optimax Experience
My experience of correcting my eye vision at Optimax, the staff are very friendly and gave me the esurance during the whole process of the procedure. It is my first time to meet my surgeon Dr DR CHUAH KAY LEONG who explain through the process. It only takes about 1/2 hour as the laser only takes 22 seconds. 
My surgeon doctor profile:-
DR CHUAH KAY LEONG MB (UK) FRCOphth (UK)
Dr Chuah Kay-Leong was born in the year of 1966 in Ipoh. He schooled in Sam Tet Primary and Secondary Schools before leaving home for his pre-university schooling in the United Kingdom in 1985He graduated the Queen's University of Belfast Medical School, United Kingdom in June 1992. After completing his housemanship in the Royal Victoria Hospital in Belfast, United Kingdom he proceeded with his specialty Ophthalmology training in the same hospital in August 1993. He became a Fellow of the Royal College of Ophthalmologists, London, United Kingdom, in March 1996.Following the completion of his specialty training in the UK, he pursued a clinical fellowship to sub-specialise in the subspecialty of Cornea, External Eye Diseases & Refractive Surgery in the Department of Ophthalmology, University of Toronto, Canada, in July 1998.On returning to Malaysia in 1999, he took up the position of Lecturer in Ophthalmology in the Department of Ophthalmology, Faculty of Medicine, Universiti Kebangsaan Malaysia. Chief amongst his responsibilities was the training of eye doctors, medical students, as well as non-Ophthalmology doctors and paramedics. He started the corneal transplantation programme in Universiti Kebangsaan Malaysia as well as running one of the busiest cataract services in the country.Apart from general ophthalmic care and cataract services, Dr Chuah's sub-specialty interests focus on common as well as complicated eye diseases affecting the front part of the eye which cause discomfort, loss of vision or poor cosmesis. The bulk of Dr Chuah's surgical workload consists of cataract surgery and refractive surgery. He routinely uses the state-of-the-art technique of phacoemulsification and foldable lens implantation, which requires only a small wound in the eye and negates the use of stitches, allowing rapid visual recuperation and minimal astigmatism. He regularly performs surgery for glaucoma, squints, lid disorders and external eye tumours and pterygium. He is one of a few surgeons in the country performing corneal transplantation on a regular basis.As a comprehensive refractive surgeon, Dr Chuah not only offers excimer laser surgery for short-sightedness, long-sightedness and astigmatism, he also does refractive lens exchanged and phakic intraocular lens implantation for patients not suitable for laser refractive surgery. Dr Chuah is one of the leading surgeons in this region in the use of multifocal intraocular lens implantation
DR CHUAH KAY LEONG MB (UK) FRCOphth (UK)
Dr Chuah Kay-Leong was born in the year of 1966 in Ipoh. He schooled in Sam Tet Primary and Secondary Schools before leaving home for his pre-university schooling in the United Kingdom in 1985He graduated the Queen's University of Belfast Medical School, United Kingdom in June 1992. After completing his housemanship in the Royal Victoria Hospital in Belfast, United Kingdom he proceeded with his specialty Ophthalmology training in the same hospital in August 1993. He became a Fellow of the Royal College of Ophthalmologists, London, United Kingdom, in March 1996.Following the completion of his specialty training in the UK, he pursued a clinical fellowship to sub-specialise in the subspecialty of Cornea, External Eye Diseases & Refractive Surgery in the Department of Ophthalmology, University of Toronto, Canada, in July 1998.On returning to Malaysia in 1999, he took up the position of Lecturer in Ophthalmology in the Department of Ophthalmology, Faculty of Medicine, Universiti Kebangsaan Malaysia. Chief amongst his responsibilities was the training of eye doctors, medical students, as well as non-Ophthalmology doctors and paramedics. He started the corneal transplantation programme in Universiti Kebangsaan Malaysia as well as running one of the busiest cataract services in the country.Apart from general ophthalmic care and cataract services, Dr Chuah's sub-specialty interests focus on common as well as complicated eye diseases affecting the front part of the eye which cause discomfort, loss of vision or poor cosmesis. The bulk of Dr Chuah's surgical workload consists of cataract surgery and refractive surgery. He routinely uses the state-of-the-art technique of phacoemulsification and foldable lens implantation, which requires only a small wound in the eye and negates the use of stitches, allowing rapid visual recuperation and minimal astigmatism. He regularly performs surgery for glaucoma, squints, lid disorders and external eye tumours and pterygium. He is one of a few surgeons in the country performing corneal transplantation on a regular basis.As a comprehensive refractive surgeon, Dr Chuah not only offers excimer laser surgery for short-sightedness, long-sightedness and astigmatism, he also does refractive lens exchanged and phakic intraocular lens implantation for patients not suitable for laser refractive surgery. Dr Chuah is one of the leading surgeons in this region in the use of multifocal intraocular lens implantation
Air Supply @ Genting Highlands
On 4 October when to Air Supply concert with my sisters, it was a great concert as it was my first time going for their concert. We enjoyed ourselves a lot. 
Bread & Olives Cafe @ Ampang Look Out
On 30 September my colleagues suggested to celebrate three of our friends at this special nice romantic restaurant which I enjoyed a lot. This is the nice table setting for our especially for our group
An excellent view from the dinning table, it will be a great place for Valentine Day for loving couple.
The view from the restaurant
This is taken by my friend who has a professional camera sure looks much better than me normal digital camera
We ordered different varieties of food.
Mediterranean food
Nestum Cake, I baked this cake for the birthday girls and guy
My friend bake this nice lovely cake, excellent decoration !
An excellent view from the dinning table, it will be a great place for Valentine Day for loving couple.
The view from the restaurant
This is taken by my friend who has a professional camera sure looks much better than me normal digital camera
We ordered different varieties of food.
Mediterranean food
Nestum Cake, I baked this cake for the birthday girls and guy My friend bake this nice lovely cake, excellent decoration ! Address:-
Bread & Olives Cafe
No. 7, Lot Perniagaan Komplex Pelancongan,
Menara Tinjau,Jalan Ampang Hulu Langat,
68000 Ampang,Selangor Darul Ehsan
Satay Goreng
Today I have learned from a Malay colleague there is Satay Goreng, I went to search for the recipe, the following is the information.
Ingredients:
10 shallots
2 cloves garlic
1/2 teaspoon turmeric powder
4 stalks lemon grass,
sliced 2 tablespoons coriander seeds
2 teaspoons cumin
1 teaspoon dark soya sauce
1 teaspoon salt
4-5 tablespoons sugar
4 tablespoons oil
455g (1 lb) beef, chilled and cut into thin pieces
Directions:After slicing the beef into tiny pieces, drain the water and leave a side.Blend everything else as stated above in a food processor (blender la tu).When everything is well mix, pour it over the meat.. Mix well.. and leave the whole mixture (with the meat) in freezer for min. 2hrs (the longer the better).Cook:Put 2 tablespoon of oil (not too much.. depending on the amount of meat and your wok). Fried the meat... Colour will change to dark brown (almost black).. when its almost crispy, drain the meat on paper towel.. its READY to eat!!!
Ingredients:
10 shallots
2 cloves garlic
1/2 teaspoon turmeric powder
4 stalks lemon grass,
sliced 2 tablespoons coriander seeds
2 teaspoons cumin
1 teaspoon dark soya sauce
1 teaspoon salt
4-5 tablespoons sugar
4 tablespoons oil
455g (1 lb) beef, chilled and cut into thin pieces
Directions:After slicing the beef into tiny pieces, drain the water and leave a side.Blend everything else as stated above in a food processor (blender la tu).When everything is well mix, pour it over the meat.. Mix well.. and leave the whole mixture (with the meat) in freezer for min. 2hrs (the longer the better).Cook:Put 2 tablespoon of oil (not too much.. depending on the amount of meat and your wok). Fried the meat... Colour will change to dark brown (almost black).. when its almost crispy, drain the meat on paper towel.. its READY to eat!!!
How To Make Wipped Cream
How to Make Whipped Cream
with Gretchen Siegchrist
Step up your favorite dessert by topping it with the freshest whipped cream around. Watch how to make whipped cream from scratch, and learn a bonus low-fat version
http://video.about.com/baking/How-to-Make-Whipped-Cream.htm
with Gretchen Siegchrist
Step up your favorite dessert by topping it with the freshest whipped cream around. Watch how to make whipped cream from scratch, and learn a bonus low-fat version
http://video.about.com/baking/How-to-Make-Whipped-Cream.htm
How To Frost A Cake
How to Frost a Cake
with Rachel Thebault
Nothing completes a fresh-made cake more than a sweet coating of icing. Learn how long you should let a cake cool before frosting it, and also how to ice a crumb coat.
Refer to this great video
http://video.about.com/baking/How-to-Frost-a-Cake.htm
with Rachel Thebault
Nothing completes a fresh-made cake more than a sweet coating of icing. Learn how long you should let a cake cool before frosting it, and also how to ice a crumb coat.
Refer to this great video
http://video.about.com/baking/How-to-Frost-a-Cake.htm
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