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The recent talk of the town- Kara Kara is one of the latest hidden cafes/ bars in town; it runs as a cafe during day time and turns into a happening bar in the evenings. One of the key reasons for Kara Kara's success is its chic, futuristic industrial interior decor with plenty of art sculptures adorning the place. The food menu is quite small- featuring some mains and sweet treats; the beverage menu on the contrary is bigger and that includes alcoholic drinks. Price points are of standard-average but we are not too sure if its a place suitable for casual hangouts or more appropriate as a pub as the seating arrangement is not really too comfortable.

Watermelon Strawberry Cake (Rm 16)
Niko Neko Matcha Cookies (Rm 8)
Pong Crush (Rm 18)
Address: 5B, Weld Quay, 10300, Georgetown, Penang.
Business Hours: 2:30 pm to 11:30 pm. Closed on Mondays.
Contact Number: 014- 227 6729

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Time has a wonderful way of showing us what matters ⌚🖤

Adorning @danielwellington’s latest launch— The Iconic Link Ceramic.
It’s lightweight, scratch-resistant and highly durable in colour, which works out because I’m obsessed with this unique colour that will never fade!

You can find this zirconia ceramic beauty at www.danielwellington.com or any official retail stores in Singapore & Malaysia!

#DanielWellington #IconicLinkCeramic #TheLittleBlackWatch #DWinMY
#DWMalaysia

@jn_entertainment #jnartistes

This hotel gets better and better. There's art adorning basically every square inch of this place. We even found a music room!

These are key and heart lock cookies. Tie them with a ribbon and present them to your valentine. Kind of like, "This is the key to my heart."

*Recipe* (2 sheets, about 30 cookies)
1. Sift the flour. Sift together 45g of plain dough flour and 45g of cornstarch, and using the same sieve, sift together 35g of cocoa dough flour, 45g of cornstarch, and 10g of cocoa powder.
2. Put 80g of unsalted butter warmed to room temperature in a bowl and mix with a whisk.
3. Add 60g of sugar distributed over 2 times, and mix each time.
4. Add 30g of milk and mix.
5. Divide 4 into 2 parts (about 85g each), and add several drops of vanilla oil to just one.
6. Add the mix with vanilla oil from step 5 to the plain dough flour, add the other mix to the cocoa dough flour, and gently fold in to mix.
7. Form together each dough from step 6, cover in plastic wrap and roll out to a thickness of 3mm, then let rest in the refrigerator for about 30 minutes.
8. Cut 7 into the shapes you like and place on cooking sheet. Make holes for the ribbon to pass through. You can use egg whites as glue to paste the dough together.
9. Heat oven to 180℃ and bake for 15 minutes.
10. Once 9 has cooled, tie together with a ribbon. To make the ribbon stand out, we recommend adorning them with a simple wrapping.

鍵とハートの錠のクッキーです。リボンで束ねて、バレンタインに。ロマンティック、いかがでしょうか。

*レシピ*（天板 2枚分 クッキー 約30枚）
１．粉類をふるう。プレーン生地用に薄力粉 45g、コーンスターチ 45gを合わせてふるい、同じフルイでココア生地用の薄力粉 35g、コーンスターチ 45g、ココアパウダー 10gを合わせてふるう。
２．ボウルに室温に戻した無塩バター 80gを泡立て器で混ぜる。
３．砂糖 60gを2回に分けて加え、その都度、混ぜる。
４．牛乳 30gを入れ、混ぜる。
５．４を2等分に分け（約85gづつ）、1つだけにバニラオイルを数滴加え混ぜる。
６．５のバニラオイルを加えた方に１のプレーン生地用の粉類を、もう一方にココア生地用の粉類をそれぞれサックリと混ぜる。
７．６のそれぞれの生地をひとまとめにし、ラップに挟んで3ミリの厚さに伸ばし、冷蔵庫で30分ほど休ませる。
８．７を好みの型で抜き、天板に並べる。リボンの通し穴を作っておく。生地を貼り合わせる場合は卵白を糊がわりに使うと良い。
９．180度に予熱したオーブンで15分焼く。
１０．９が冷めたら、リボンを使って束ねる。リボンを活かして、ラッピングはシンプルがイイと思います。

A sweet way to say "thanks" to the people who are always there for you!
These cookies are easy to make and perfect for anyone who wants to show a little extra gratitude for White Day in Japan or Valentine's Day everywhere else.
感謝の気持ちを贈る、ささやかなクッキーです。お世話になった方々や先生、離れ離れになるお友達。バレンタインデーのお返しに。簡単レシピでスイーツ男子、初心者でも大丈夫です。
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*Recipe*
1. Place 100g of unsalted butter warmed to room temperature in a bowel and mix until soft.
2. Add in 100g of sugar distributed over two-three times while mixing.
3. Add in 1 egg, beaten, and distributed over two-three times while mixing.
4. Sift 210g of cake flower and 30g cocoa powder and stir with rubber spatula
5. Once blended, knead the dough with your hands
6. Once the dough has formed, wrap in plastic wrap and place in the fridge for about an hour.
7. Sprinkle flower on baking mat and flatten with rolling pin, using cooking chopsticks as a guide for thickness.

This time we're making dough the same thickness as the chopsticks.

8. Using cookie-cutters, cut dough into heart shapes. Create a heart-shaped groove in the middle, pressing only mid-way through the dough.

Place on cooking sheet, leaving a little room between cookies.

9. Heat oven to 170℃ and bake for 15 minutes.
10. Let sit until cool.
11. Once cool, brush cookies with powdered sugar.

Finish your cookies by adorning them with simple wrapping.

This recipe makes 18 　7cm cookies. The cookies are best eaten within 3-4 days after making.

If you need them to last longer, we recommend adding in silica gel.

You can purchase silica gel and cookie cutters at your local 100-yen shop (we shop at Seria).

*レシピ*
1.室温に戻しておいた無塩バター（製菓用マーガリン）100gをボールに入れて
　泡だて器で混ぜる。
2.砂糖100gを2.3回に分けてすり混ぜる。
3.タマゴ1個を割りほぐし、2.3回に分けて入れ混ぜる。
4.薄力粉210gとココアパウダー30gをザルなどでフルって入れ、
　ゴムベラなどに持ち替えて混ぜる。
5.ザックリ混ざったら、手でこねちゃいます。
6.ひとまとめになったらラップに包んで冷蔵庫で1時間ほど落ち着かせる。
7.冷蔵庫からクッキー生地を取りだし、くっつかない様に打ち粉をする。
　菜箸を両サイドに置き厚みのガイド作り、麺棒で平らにする。
　今回は、菜箸を使って厚めのクッキーにします。
8.好きな型でクッキー生地を抜きます。
　抜いたクッキー生地に途中まで型を押し付け溝を作る。
　クッキングシートなどを敷いた天板に少し離して並べる。
9.170度に予熱しておいたオーブンで15分焼きます。
10.網の上などで冷ます。
11.冷めたら粉砂糖にまぶし、余分な粉砂糖を払い落とす。

厚くて大きめのクッキーに仕上げて、シンプルなラッピングで仕上げます。
このレシピで7センチくらいのクッキーが18枚できました。
作った日を含めて、3.4日くらいおいしくいただけます。
それ以降になる場合は、シリカゲルなどの乾燥剤を入れることをオススメします。
シリカゲルやクッキー型は、100円ショップ（セリア）で調達できます。