MILO History

MILO was developed in the 1930s during the depression when many children were not receiving enough nutrients from their daily diet.

Thomas Mayne, a NESTLÉ Industrial Chemist, created the nutritious beverage using local milk knowledge and Swiss cocoa expertise.

MILO® derived its name from MILON, a champion athlete of ancient Greek mythology. He was renowned for his feats of strengths some 600 years BC.

1950 - MILO® Tonic Food Drink was introduced in Malaysia as a Tonic Food Drink.

A glass of MILO and milk is a great source of nourishing energy. The combination of malted barley, 6 vitamins and minerals, and protein combined with other nutritious ingredients provides Goodness to Go.

 

Copyright: http://www.milo.com.my/allaboutmilo/milo_story.htm

MILO Recipes

There are many ways to enjoy the goodness of MILO. Here are just a few ideas:

MILO - Great hot or cold

Directions:

1. Place 3 heaped teaspoons of MILO into a glass.
2. Add COLD or HOT (not boiling) milk and stir.

Banana Smoothie with MILO

Try this delicious Banana Smoothie with MILO!

Ingredients:

• 1 cup reduced fat milk
• 1 banana, roughly chopped
• 3 heaped teaspoons of MILO
• 1 scoop NESTLÉ PETERS ice cream

Directions:

1. Place all ingredients in a blender or shaker
2. Blend or shake until smooth and thick

Muesli with MILO

Perfect for a healthy snack!

Ingredients:

• 3 heaped teaspoons of MILO
• 1/2 cup rolled oats
• 1/4 cup shredded coconut, toasted
• 1/4 cup chopped dried apricots
• 1/4 cup sultanas

Directions:

1. Combine all ingredients in a large bowl
2. Mix well
3. Serve in a bowl with reduced fat milk

Copyright: http://www.milo.com.au/

Sarawak Layered Cakes (Kek Lapis Sarawak)

It is a tradition in Sarawak, Malaysia to serve Sarawak Layered Cakes on special occasions. In the Malay language they known as Kek Lapis Sarawak, Kek Lapis Moden Sarawak, Kek Sarawak or Kek Lapis. They are often baked for religious or cultural celebrations such as Eid ul-Fitr, Christmas, Deepavali, birthdays and weddings.

People in Malaysia practice an open house on festival day. A unique feature of Sarawak's open houses is the modern layered cakes.

Modern Sarawakian layered cakes were introduced to the people of Sarawak from Indonesia officially around 1988. The Indonesian version has been known since the Dutch colonial era; its most famous varieties are the Lapis Legit, a spice-flavored multilayered cake, and Lapis Surabaya.

Puan Rabiah Amit is well-known in Malaysia as an expert in making modern Sarawakian layered cakes. Around the year 2000, Puan Rabiah Amit introduced this cake to the whole of Malaysia. She also wrote her own recipe book, Kek Lapis Sarawak, which was published in the year 2003. Her journey in introducing this modern layered cakes in Bintulu, Sarawak began in 1989. She became a teacher (guru) to her neighbors, teaching them how to make these beautiful cakes.

Sarawakian modern layered cakes can be divided into two categories: cakes with ordinary layers and cakes with patterns, motifs, or shapes. All must have at least two colors. The cake can be baked in an oven or microwave. The batter uses butter or vegetable oil, milk and eggs, and requires a strong arm or electric mixer to be properly prepared. The baked cake has a high, firm texture and the layers are fastened together with jam or a similarly sticky sweet substance. More detailed cakes often require special moulds to maintain the perfect layer thickness.

Copyright: http://en.wikipedia.org/wiki/Kek_Lapis_Sarawak

In D'AII KITHCHEN we offered  cakes with ordinary layers, we used family recipes with original butter and quality ingredient.

DI SEBALIK TABIR - D'AII KITCHEN

D'AII KITCHEN - 15 August 2010 adalah tarikh bermulanya aku berjinak2 di dalam dunia membuat kek sarawak di semenanjung bertempat di rumah ku Equine. Kek pertama yang ku buat merupakan kek lapis sambas. 

Well so far so good, dengan menggunakan oven yg baru ku beli dari kedai "KAWAN KU " ini lah hasil nya. Bermula dari situ aku start terpikir tentang bagaimana sekiranya aku mengambil tempahan dari kawan2. Selang 1 minggu selepas itu kawan ku menyuruh ku buatkan kek untuk family nya, setelah dia rasa kek lapis sambas yg aku buat. Dari situ lah bermula nya planing untuk menerima tempahan kek dan mempromosikan kek lapis sarawak. 

Bagaimana D'AII KITCHEN wujud?  D'AII adalah gabungan 2 nama (orang yg membantu ku dibelakang tabir) KITCHEN bermaksud dapur ....segalanya bermula disitu, jadi sesuailah sekiranya ianya dinamakan D'AII KITCHEN ....