CP Soaping Supplies

I have made few batches of CP soap so far and have thoroughly enjoyed the each process of making them as much as the soap itself. As such I am still a beginner at this CP soap making, my soaping supplies are still very limited so far and would very much like to add more to the list 🙂 But here are all the items I keep in my cp soap box:

  • Base Oils and Butters

These are the oils that are gone through the saponification process to create a soap bar. I have only very few base oils, namely olive oil, extra virgin coconut oil, coconut oil, rice bran oil, castor oil, and sweet almond oil. Palm oil is another base oil that is very common used to make cp soap, but since my soap are all palm oil free, I have never bought any. I just simply tweak the recipe that contains palm oil and replace with other base oils that have similar properties, such as cocoa butter or shea butter. Butters are also packed with vitamins that helps to nourish our skin, I have cocoa butter and shea butter which I normally use just either one in a single soap recipe.

  • Lye

The other most important ingredient for cp soap is of course lye or caustic soda or sodium hydroxide. This is what trigger the saponification process when mixed with base oils. It is harsh when comes in contact to skin, hence you need protecting clothing when making cp soap, to ensure no splash of this lye mixture will be come in contact to your skin/eyes.

  • Essential and fragrant oils

These oils are the contributor to how your soap smell like. The difference between those two are essential oils are natural, whereas fragrant oils are synthetic. Being non-natural does not necessarily means fragrant oils are not good, there are many good qualities fragrant oils that have tested  for safe to skin. And we can not extract natural oils from every plants/fruits, for example strawberries, pears, and many others, which we can have now with fragrance oils. I only have a very small collection of essential/fragrance oils: coffee, oat and honey, jasmine, rose, lemongrass and ginger. I have just placed an order for couple with citrusy notes which are yet to be delivered.

  • Clay

Clay are additions to your soap, which not only acts as natural colorants but also produce soap bars that have good properties to your skin. To my knowledge there are white, pink, red, green, bentonite, beige and black clay. Each color has different purpose on the skin; for example white clay is very gentle for sensitive and dry skin, pink clay helps to firm and tone the skin, red clay for dehydrated and matured skin, green for detoxification and acne prone skin, bentonite for tissue repair, beige clay for detoxifying, and lastly the black clay known for its oxygenating properties nourishes the skin. Some people also added clay to help the fragrant to stick to the cp soap better. I have just ordered white, pink, beige and bentonite clay which are also yet to come.

  • Ground coffee, oats, honey

These are just other additions I add to the soap for color, fragrance, or simply for the goodness it brings to the soap.

  • Soap molds

If you read my first posts on cp soap making here and here, I used cleaned soy milk carton as soap mold. I only used a real soap silicone log mold when I made these soap bars. I am actually thinking of getting some other models, but haven’t decided yet.

  • Other equipment, such as stick blender, spatula, plastic spoons, several containers, measuring jug, digital weight, and knife for cutting up the soaps.

Where do I get my supplies from?

Some of the oils, lye and the last mentioned additives (coffee, oats and honey) are from local supermarkets. The other ingredients are mostly from Australian online soap supplies shops. I tend to get them from those located in NSW mainly due to shipping cost consideration 🙂 As for the soap molds, I bought my silicone log mold from eBay. The equipment came from various shops from hot dollar shops to Daiso to Kmart.

Hope this information might be of help to you who just starting on CP soap making and happy soaping! ^̮^

Healthy Green Salad

December is usually a month where most of us tend to indulge too much (in term of food), or at least I do! 😀 There are always a catch-up dinner, office functions, then all those festivities celebrations, it is just too hard to resist the temptations. But now that we are in the new year already, I truly think my body is in need of a simple green salad to cleanse out toxins from all the “naughty” eating and drinking.

These are the goodies that I put in my salad bowl:

  • Butter lettuce, also known as butter head. This soft leaves lettuce have very subtle buttery sweet flavor and naturally low in calories/fat/sugar.
  • Iceberg lettuce, these are great addition to salad for it has high water content and sodium then other lettuce families. It also gives a nice crisp texture to the salad, something different to the butter lettuce leaves.
  • Green apple. We all know how apple is great fruit, loaded with dietary fibers and vitamins(especially vitamin C) thus the saying “An apple a day keeps the doctor away” 🙂 I used green apple in the salad for extra tangy, sweetness, and crunch.
  • Cherry tomatoes. Apart from giving the bright red color in the green salad, they are also loaded with vitamin C and lycopene, an antioxidant that lowers your risk of certain diseases caused by cellular damage.
  • Cucumber, which is a well-known for its antioxidant, anti-inflammatory and anti-cancer benefits. They are naturally low in calories, carbohydrates, sodium, fat and cholesterol. Because of their high water content, cucumbers can help supports hydration, especially during summer months.
  • Avocado. Another food that is loaded with vitamins and minerals, also high “heart-healthy fat” content as well as dietary fibers. On top of that, avocado contains even higher level of potassium than bananas, which help to support healthy blood pressure level.
  • Lemon juice and olive oil dressing. A very simple salad dressing that is not just tastes great, but also good for your body.
  • Cracked black pepper to taste

And last but not least, a mug of green tea to wash it all down!

green salad

 

 

 

 

Ekkado aka Fried Money Bags

If you are an Indonesian or at least have been to Indonesia, you would know that Hoka Hoka Bento is no strangers in the fast food chain industry. They have so many outlets these days, especially in the big cities of Java Island.

It happens to be one of many of hubby’s favorite, whenever he is back to Indonesia, he would make sure to have some of Hoka Hoka Bento’s dishes. And Ekkado is definitely always one that make to the list aside from few others dishes. For his birthday this year, I decided to make him some Ekkado. Ekkado is basically a deep fried quail egg-wrapped in mixed of minced shrimp and chicken-wrapped in tofu skin.

Continue reading “Ekkado aka Fried Money Bags”

No Knead Cinnamon Rolls

Another easy recipe I snatched from a Youtuber 😀 This one is from Gemma (Bigger Bolder Baking), she has a lot of awesome recipes that looks really yummy and yet not too difficult to make, so do head up to her channel to get more inspirations to impress your families/friends (¬‿¬)

Below is the recipe that I copied from her website:

Dough Ingredients:
  • 3½ cups (1 lb 1oz/ 470g) All-Purpose Flour
  • 2 teaspoons salt
  • 3 teaspoons dried yeast
  • 1 cup (7oz/200g) milk
  • ½ cups (3.5oz/100g) water
  • 2 large eggs
  • ¼ cup (3oz/85g) honey
  • ¼ cup (2oz/60g) melted butter or vegetable oil
  • For the Filling:
  • ½ cup (4oz/120g) butter
  • 1¼ cups ( 7 ½ oz /210g) packed light brown sugar
  • 2½ tablespoons ground cinnamon
  • 1 cup (4oz/100g) toasted pecans

For the Cream Cheese Glaze:

  • 4 oz (110g ) Cream cheese, room temperature
  • 1 cup (120g) Powdered sugar
  • ¼ cup (1/2 stick/ 2oz) Butter, room temperature
  • ½ Tsp Vanilla extract

 

  1. To make the dough, combine all of the dry ingredients in a very large bowl.
  2. In a separate jug add in the milk, water, honey and butter. Heat it in the microwave until it is warm (at blood temperature) and the butter has melted. Whisk in the eggs quickly.
  3. Stir the wet into the dry to make a sticky dough. You can simply mix with a spoon until there are no flour lumps yet. Scrape down the dough from the sides of the bowl.
  4. Cover the bowl, and let the dough rise for 2 hours at cool room temperature. It will triple in size
  5. After this, REFRIGERATE THE DOUGH FOR AT LEAST 8 HOURS, preferably over night. It can be refrigerated for up to 3 days before using.
  6. When you’re ready to make your cinnamon rolls, make the filling. Combine the butter, brown sugar and cinnamon in a bowl. Stir until smooth. Set aside.
  7. Transfer the dough to a floured work surface, and roll it into a rectangle approximately ¼” thick. It will be long so you can always do it in 2 goes.
  8. Spread the filling over the dough, leaving a narrow margin around the edges uncovered.
  9. Starting with a long edge, gently roll the dough into a log. Don’t roll it too tightly; if you do, the centers of the buns will pop up as they bake.
  10. Slice the rolls 2 inches thick and set them with their cinnamon face up
  11. In a deep baking pan lined with parchment space the buns in the pan.
  12. (AT THIS POINT YOU CAN REFRIGERATE TO BAKE OFF THE FOLLOWING DAY IF YOU WISH)
  13. Cover the pan, and allow the rolls to rise until they’re have grown into each other and are puffed up, about 30-1 hour. (depending on how hot your kitchen is)
  14. (Towards the end of the rising time, preheat the oven to 375oF/ 190C)
  15. Uncover the pan, and bake the buns for 40 to 45 minutes, till they’re a deep golden brown. Rotate the tray during baking so they can get golden brown all over.
  16. While they are baking make your glaze: In a large bowl (or you can use a hand mixer) beat the cream cheese, butter, sugar and vanilla together with a whisk until well combined.
  17. Remove the pan from the oven and let it rest for 20 minutes. Once cooled remove from the pan and onto a cooling rack .
  18. Spread your cream cheese glaze generously over the cinnamon rolls, and devour immediately

Notice your home will smell so nice when you bake this treats!

no knead cinnamon rolls

 

 

 

 

 

Green Tea Mille Crepes

Started with some leftover thickened cream in the fridge from making the custard cream for crispy choux filling as well as matcha green tea powder that is going to expire in a couple of months, I was reminded of the green tea mille crepes recipe that I watched on Youtube a while ago. When I got a day off yesterday, I thought it would be perfect time to make one – I can use up all my thickened cream and green tea powder, also something I had never made before, hence I can share on this blog how the experiment went 🙂

I got the recipe from here and it really doesn’t seem difficult apart from making the crepes one by one. But yes of course, never underestimate anything in life hahaha! Seriously, it was really tricky to make a really thin crepe and I ended up made 2 batches of the recipe because I was only able to get 12 pieces of crepes from the first batch, as opposed to getting 20 pieces as directed in the recipe. 12 pieces of crepes makes a pathetic mille crepe, so I decided to make another batch.

On the second batch, I used a soup spoon (round-ish tablespoon) to pour in the batter and just spread the batter with the back of the spoon – this way I can actually get a thinner crepes. I felt this is more effective than swirling the pan as I did with the first batch. I just can’t get to swirl my pan fast enough to spread the batter thinly and some part would already be cooked, hence the crepes were rather thicker and took longer to cook. Also, remember to take off the pan from heat after each crepe to cool down; if needed, place it on a wet kitchen towel for 5 seconds.

I might make this again in the future and do a Nutella version (¬‿¬) yummmm

 

matcha mille crepe