Malaysia Halal Certificate from Islamic Development Department of Malaysia.

Indonesia Halal Certificate from Majelis Ulama Indonesia (MUI).

Thailand Halal Certificate from The Islamic Central Committee of Thailand (ICCT).

"Be the best in what you do!"

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• To maintan the quality of the gelatine dishes, always keep it refrigerated till you ready to serve.  Remember, it’ll melt at about 35C.

• Add a little of cold water to unflavoured gelatine at least 2 – 3 minutes to moisten and separate it before adding hot water. It’ll avoid clumping.

• Gelatine desserts must be covered in a container to avoid a rubbery skin on the surface.

• Unprepared gelatine has an indefinite shelf-life as long as it is wrapped airtight and stored in a cool, dry place.

• Do not add fresh or frozen pineapple to gelatine.

• These fruits, along with raw figs, kiwifruit, guava, ginger root and papaya an enzyme called bromelain which breaks down gelatine causing it to lose its thickening properties.

• The enzymes are deactivated by cooking, so canned pineapple and kiwi are fine to use.

• Too much sugar can inhibit gelatinization. The more sugar in the recipe, the softer the resultant gelatine will be.

• When using milk or cream, unflavoured gelatine will take twice as long to dissolved.

• When using sugar with unflavoured gelatine, mix the sugar and gelatine first before dissolving.

• To suspend fruits, meats, or vegetables in gelatine, chill until it's the consistency of cold egg whites. Then mix in the additions and chill until completely set.

• Be sure to drain all solids of their liquid before adding to gelatine to avoid watering down the gelatine.

• For 2 cups of gelatine mixture, allow 1 to 2 cups of solids, either minced, cubed, or cut into small pieces.

• Firmness varies on the ratio of water to gelatine and temperature. You can successfully melt down (gently using a double-boiler) and re-chill gelatine several times before the mixture loses its thickening ability.

• Use 1 sachet (1 tablespoon or 1/4 ounce) unflavoured gelatine to 2 cups of water for standard firmness. Decrease or increase water for your particular needs. One 3-ounce package of flavoured, sweetened gelatine needs 2 cups of water. One tablespoon of unflavuored powdered gelatine equals 4 sheets of leaf gelatine.

• Do not bring gelatine mixtures to a full boil or you risk losing its thickening properties.

• To easily center a mold on a plate, rinse the plate with cold water before unmolding the gelatine.

Thank you to Miss Peggy Trowbridge for everything!