Tuesday, September 30, 2008

Melamine

International Herald Tribune Says this
"SEOUL, South Korea:
Two more Chinese-made food products — including Ritz crackers — were found to contain high levels of melamine, South Korean investigators said Tuesday.

The chemical was found in Nabisco's Ritz cracker cheese sandwiches and in rice crackers made by Danyang Day Bright Co., the Korea Food and Drug Administration said.

The maker of Nabisco Ritz crackers, Northfield, Illinois-based Kraft Foods Inc., did not immediately return messages left seeking comment.

Melamine has now been found in six imported products in South Korea, including Misarang snacks made in China and in Chinese-made nondairy creamer imported from Hong Kong. South Korea has banned imports of all Chinese-made food products containing powdered milk.

Melamine — used to make plastics and fertilizer — can be deadly in high doses and is blamed for killing four babies in mainland China and sickening thousands of others"

ZenKimchi
Gives us this list Of foods to avoid
  • MiSarang 미사랑 snacks
  • Ritz Cheese Crackers
  • Cadbury Chocolate
  • Danyang Day Bright Rice Crackers
  • Non-dairy creamer imported from Hong Kong (includes instant coffee packs)
  • Lipton Milk Tea Powder
Korea Beat
Talks about how we cant avoid Chinese food.

Sago soup - Javarisi payasam


Ingredients:

Sago - Javarisi - 1 cup
Sugar - Sarkarai/Cheeni - 1 cup
Cardamom - Elakkai - 1 no.
Cashew nuts - Munthiri paruppu - handful
Raisins - Dratchai - half of cashew nuts
Ghee - Nei for frying
Saffron - Kunguma poo - 1 tea spoon
Milk - Pal - 1 cup
Water - Thaneer - 2 cups

Method:

  1. Cook sago in a vessel till it becomes transparent. Some soak for 1 hour. It depends on the quality. Once it is cooked in water, add sugar and keep stirring till it resolves.
  2. Then add cardamom powder. In the mean while fry cashew nuts and raisins in ghee and add this to payasam. Soak saffron in milk and add this to the payasam. Add milk and keep stirring.

Sago payasam is delicious and ready to be served. It requires some 20 minutes to cook. It can be served for 4 persons. It can be served hot or cold. It is especially prepared during special occasions like Navarathiri, Pongal, Deepavali, etc., It is also served in functions like engagement and wedding and even for party.

Note: Sago must be transparent, it indicates it is cooked. It can be soaked in water for some time or it must be allowed to cook till it is boiled. Milk and saffron must be added in the end.

Optional: Ingredients can be added/removed.

http://en.wikipedia.org/wiki/Sago

What is patriotism but the love of the food one ate as a child?
Lin Yutung

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Tomatillos (Raw) curry - Thakkali kai kootu

Ingredients:

Tomatillos (Raw tomatoe) - Thakkali kai - 3 nos.
Red gram - Thuvaram paruppu - 1 cup

Mustard seeds - Kadugu - 1 tea spoon
Curry leaves - Karuvepilai - small quantity
Black gram dal - Ulutham paruppu - 1 table spoon
Asafoetida - Perungayam - a pinch
Red chillies - Kaintha milagai - 3 nos.
Grated/shredded coconut - Thuriviya thengai - 2 table spoons
Salt to taste
Oil for frying

Method:

  1. Wash and cook the dal and keep it aside. Cut tomatillos into small pieces.
  2. Heat oil in a pan/kadai, fry bengal gram dal, asafoetida, red chillies and coconut gratings and grind them to a paste.
  3. Cut tomatilloes and heat oil in a pan/kadai, splutter mustard seeds, black gram dal, curry leaves, add asafoetida and add tomatilloes and little salt. Fry for some 5 minutes. Now add cooked dal and the paste and mix them well.

Tomatillos curry is delicious and ready to be served. It can be served with any rice item. It requires some 20 minutes to cook. It can be served for 3 persons.

Note: Always use fresh vegetables.

Optional: Ingredients can be added or removed.

http://en.wikipedia.org/wiki/Tomatillo

The breakfast slimes, angel food cake, goughnuts and coffee, white bread and gravy cannot build an enduring nation
Martin H. Fischer

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Curry leaves kuzhambu - Karuvepilai kuzhambu


Ingredients:

Curry leaves - Karuvepilai - 1 bunch
Tamarind - Puli - lemon size
Red gram - Thuvaram paruppu - 1 table spoon
Bengal gram dal - Kadalai paruppu - 1 table spoon
Red chillies - Kaintha milagai - 5 nos.
Black pepper - Karuppu milagu - 1 table spoon
Mustard seeds - Kadugu - 1 tea spoon
Fenugreek seeds - Vendayam - 1 tea spoon
Asafoetida - Perungayam - a pinch
Turmeric powder - Manjal thul - a pinch
Grated/Shredded coconut - Thuriviya thengai - 2 table spoons
Oil for frying
Salt to taste

Method:

  1. Soak tamarind in hot water and make a paste out of it. Dust particles has to be removed using filter. Keep other ingredients ready.
  2. Heat oil in a pan/kadai, fry asafoetida, fenugreek seeds, red gram, bengal gram dal, curry leaves and grind them to a powder once it is cooled. Grind coconut to a paste. Care must be taken not to fry fenugreek for long since it will taste bitter.
  3. Heat oil in a pan/kadai, splutter mustard seeds, add asafoetida, curry leaves, red chilly and add tamarind paste and required water and salt. Mix them well, add turmeric powder and the grinded powder. Finally add grinded coconut.

Hot curry leaves kuzhambu is delicious and ready to be served. It can be served with white rice. It can be served for 3 persons. It requires some 20 minutes to cook.

Note: Remove dust particles from tamarind. Wash curry leaves before using.

Optional: Ingredients can be added/removed. Pearl onions and garlic can be added while frying.

Nobody seems more obsessed by diet than our anti-materialistic, other wordly. New Age spiritual types. But if the material world is merely illusion, an honest guru should be as content with Budweiser and bratwurst as with raw carrot juice, tofu and seaweed slime
Edward Abbey

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212-400-6495

September 30

That is the number to call to try to get the most difficult restaurant reservation in New York City. It’s for Tom: Tuesday Dinner, a 32-seat restaurant opening on October 14 in Craft’s private dining room. Chef-owner Tom Colicchio has cleared every other Tuesday for the next year and will be cooking seven- to eight-course tasting menus for $150-$250. He has only cleared every other Tuesday because those are the only days he needs to clear to cook in the restaurant: Those are the only nights it will be open. The rest of the time it will still be Craft’s private dining room.
Tom said he, like so many other chefs in New York City, wanted to get back to cooking in a cozy little restaurant, but the economics here make that very difficult — that is unless you already have a private dining room that's booked most weeks from Wednesday through Saturday, because of course private dining, catering and alcohol are where virtually all the profit in most fine dining restaurants comes from. On a relatively quiet night on Tuesday, why not make it a restaurant?
And although New York's an expensive place to do business, it’s also a place where, even with an economy that has completely fallen on its ass, you can scare up 80 people a month who are willing and able to spend a few hundred dollars on dinner.
You’re so not getting into this restaurant.
The food will be very seasonally oriented — there will be farm maker’s dinners, like winemaker’s dinners but showcasing the products of a particular farm — reflecting the food Tom cooked at Mondrian and Gramercy Tavern, plus some new things.
Three chefs apart from Tom will be working in the kitchen. He’s bringing in a rotisserie.
He’ll post each night’s menu on his web site, tomtuesdaydinner.com, once it’s ready — probably a week out. People with reservations who have dietary issues can e-mail the restaurant and they’ll adjust. An image gallery of food will go up there as well.
Every once in awhile guests chefs might pop in to join Tom and send out a course, just for fun.
So now you know.

Oh, and one small plug: You would have known slightly more than an hour before this entry was posted if you were receiving my Twitter messages. It’s something we’re experimenting with here at NRN. Check it out if you like.

Monday, September 29, 2008

YangYang Pine Mushroom Festival, Korea-Euro-Toques Mushroom Hunt Ireland.





So Here is one I missed and wished I had managed to go but did
anyone go?

Please let me know how it was? If I am still here next year I will make it. I am not sure if we fully appreciated the selection of mushrooms we have here. I know when I go home the will be exotic and really expensive.
Here is the Festival Web site .


"This year, the Yangyang Songi Pine Mushroom Festival will be held from September 26th to 30th in Yangyang, Gangwon-do. Songi (pronounced /song-i/) pine mushroom is also called gold mushroom or diamond of the woods for its expensive price: one kilogram of songi costs over 200,000 won. As such, songi is a luxury for common people. The Songi Festival in Yangyang is a great opportunity for people to see natural songi and sample various dishes made from it.

The festival has been designated as one of the best festivals in Korea by the Ministry of Culture and Tourism for two consecutive years. Organized for the 12th time this year, the festival has continued to draw an increasing number of local and international visitors over the years and has now become a major regional festival. In addition to hands-on events, there will be a number of performances and a market where songi will be sold at a more affordable price."

Check out their website..


And I read on http://tast.ie/

At Home In Ireland There Is A Mushroom Hunt going on near my House On October 5th
For more mushroom hunt information try Mushroom Stuff for Wicklow/Dublin area and Longueville House in Cork. All added to the Irish Food and Wine Events Calendar.

EURO-TOQUES MUSHROOM HUNT

Sunday, 5th October, Cavan

Mushroom Hunt: Grounds of Radisson SAS Farnham Estate

Dinner: The Olde Post Inn, Cloverhill

12 noon Meet at Radisson SAS Farnham Estate

12.30 Proceed to PICNIC spot in the Woods

Individual picnic baskets with local fare prepared by the Radisson will be delivered to the picnic spot by golf caddy, to be enjoyed with drinks and a glass of wine

1.30-4pm MUSHROOM HUNT in the woods – led by Louis Smith

Before and after the Mushroom Hunt Louis will offer his valuable advice on what to look for, what not to touch, what to keep and what to throw away!

5.00pm CHAMPAGNE RECEPTION & DINNER at THE OLDE POST INN, Cloverhill

Following the Mushroom Hunt, the group will proceed to the cosy surroundings of the Olde Post Inn where Euro-toques members Gearoid & Tara Lynch will host a seasonal three-course dinner accompanied by wines

PRICE

Mushroom Hunt & Picnic : Adults €30/ 12-16yrs €15/ Under 12s €5

Mushroom Hunt, Picnic & Dinner: Adults €60/ 12-16yrs €40/ Under 12s €20

ACCOMMODATION

B&B is available at the Radisson SAS on Sunday 5th October (Standard mid-week Double rate €135). Please contact the Radisson directly on 049 4377700 quoting ‘Euro-toques Group’ to book

TRANSPORT

Depending on numbers, transport can be arranged between Radisson & the Olde Post. Please let us know on booking if you will require this. Cost of transport will be extra and payable on the day.

DON’T FORGET:

Bring along buckets, baskets or bags for your mushrooms, a knife, gloves (if desired) and wellies or a change of shoes. Be prepared for all weather.

BOOKING: Call 01-6779995 or email info@eurotoquesirl.org before Monday 29th September.

Beetroot curry - Senkizhangu/Akkarakizhangu poriyal


Ingredients:

Beetroot - Senkizhangu/Akkarakizhangu - 1/2 kg
Mustard seeds - Kadugu - 1 tea spoon
Black gram dal - Ulutham paruppu - 1 table spoon
Cumin seeds - Jeeragam - 1 tea spoon
Red chilly powder - Kaintha milagai - 2 nos.
Asafoetida - Perungayam - a pinch
Salt to taste
Oil for frying

Method:

  1. Wash and peel the vegetable using peeler. First wash and remove the skin then slit as shown above. No need to boil separately.
  2. Heat oil in a pan/kadai, add asafoetida, splutter mustard seeds, black gram dal, curry leaves, red chilly broken into 2 pieces and finally vegetable with little salt. Mix them well. Fry for some time.

Hot beetroot curry is delicious and ready to be served. It can be served along with any rice item. It requires some 20 minutes to cook. It can be served for 3 persons.

Note: Since beetroot has its own water, no need to add too much water. Just sprinkle some water, thats enough. Beetroot is very good for health especially for blood circulation.

Optional: Ingredients can be added/removed.

http://en.wikipedia.org/wiki/Beetroot

There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will
Robert Frost

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Gherkins/Gentlemen's Toes/Tindal curry - Kovakkai varuval

Ingredients:

Gherkins/Gentleman's Toes/Tindla - Kovakkai - 1/2 kg
Red chilly powder - Kaintha milagai thul - 1/2 table spoon
Coriander powder - Dhania thul - 1 table spoon
Turmeric powder - Manjal thul - 1 tea spoon
Asafoetida - Perungayam - a pinch
Mustard seeds - Kadugu - 1 tea spoon
Oil for deep frying
Salt to taste

Method:

  1. Wash and cut the vegetables into round shape as shown in the picture.
  2. Heat oil in a pan/kadai, add asafoetida, splutter mustard seeds, then add vegetables, add red chilly powder, coriander powder, turmeric powder, little salt and mix well. Fry till it turns brown.

Hot kovakkai curry is delicious and ready to be served. It can be served with any rice items. It requires some 20 minutes to cook. It can be served for 3 persons.

http://en.wikipedia.org/wiki/Gherkins

Rice is born in water and must die in wine
Italian Proverb

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Quotation of the day

September 29

From University of Pennsylvania anthropology professor Janet Chrzan:

While trying to catch up on past issues of the Economist, I came across this unique reference to derivatives in last week’s mag. It seems that there is now a derivatives market for moon cakes during the Fall Festival.

Too bad that all those *other* nasty derivatives lacked something as solid as egg yolks and sugar as their asset base!

Blanco y Plata

Calíope se despista y, por un momento, sigue la estela que ha visto pasar por el rabillo del ojo. Blanca y plateada dibuja ondas en el aire, danzando con el viento de forma coqueta y sinuosa, dejándose llevar y a la vez marcando el ritmo. Gira la cabeza y la sigue, sorteando coches y peatones, paseantes muy rápidos o demasiado lentos que no se percatan de su presencia.

Un salto, dos saltos; como Alicia persiguiendo al Conejo Blanco antes de caer por la madriguera, como Dorothy caminando sobre baldosas amarillas en busca del Mago de Oz. Comienza a sentir las gotas que empapan su rostro, ¿dónde dejó su paraguas? No importa, el fulgor danznate la tienta, la llama, le pide que vaya con él. Gira una esquina, y todo se vuelve cada vez más gris, resaltando sólo la plata de las ondas oníricas. Salen de la cabeza de alguien, éso es seguro.

Corre, esquiva, comienza a llover con fuerza y los rayos iluminan el cielo. El blanco la ciega, pero no es el blanco de la electricidad celestial, es otro tipo de fuerza divina.

Sobre una fuente, brazos abiertos, extiende sus alas y deja que el viento se lleve un millón de plumas. Algunas se aferran a su cabello, abrazándolo para no dejarlo jamás. Polvo de estrellas, polvo de hadas que salpica sus ojos ante el espectáculo de Arcadia y le incita a acercarse, a tomar su mano y a volar. Ante su cercanía, la mira, sonríe; y Calíope le devuelve la sonrisa para iluminar si cabe más el cielo relampagueante. La invita a que bailen juntos, lejos de las miradas de los humanos... un pesañeo, a través del espejo... vuelan lejos del suelo, un poco más cerca del sol.

Ha pasado un ángel, ¿lo viste tú?

Songkok Mahal

View from Vista Amani taken from my new phone,
Sony Ericsson W660i, not bad really


It’s Monday and another 2 days for all Muslim and fellow Malaysians to celebrate hari raya. Aidil Fitri is no longer a celebration of the muslim or the malays, it’s the celebration of the nation, not only the big day itself, but also the ritual and the practice to celebrate Shawal right from the first day of ramadhan. The daily fasting, the awaited fast breaking, sahur, the ramadhan bazaar, the window shopping and occasional bargain for discount, giving and receiving of duit raya (which is actually very Chinese) and the open house tradition is so uniquely Malaysian.

Not to mention the balik kampong and the unavoidable nation wide traffic jam from the coastal of Johore right to the Isthmus of Kra, to and fro, both on the right and left side of the Banjaran Titiwangsa and also across the Banjaran also and occational deadly collision involving a whole family in a very cramped van. Everyone must balik kampong. It is just not trendy not to.

Unless you don’t have any kampong to balik too. i.e.

1. you were born in KL, by parents who were born in KL, and all other ancestors are either dead or don’t even know of your existence,

2. or if you are not born in KL, but all your ancestors are dead and your house in the kampong looks something like a house in a horror movie,

3. or your family balik kampong, but you did not because you have a lot of work to do in the office, although you know there wont be any work in the office because there is nothing to do in the office, it is just you are so lazy to go back balik kampong and meet your still living ancestor (read: your nosy aunty) who will ask you the same question without fail every year, until one of you (hopefully the nosy aunty) die first.

So nobody in the office, I am working alone. I managed to submit my papers on creative teaching a few months over the dateline and reviewing some papers for few conferences in Malaysia. How I wish I have a conference paper in Hawaii or Tahiti or Phuket or anything like that so I could go on a holiday trip using government money from the taxes gain from rich people around Malaysia. I am so bored of going to a conference where a karipap and a mee goreng will always be in one of the menu, and not forgetting the ever popular roti jala.

Ah something about not being greedy and succumbs myself of glut, this year I managed to refrain myself from eating out a lot in the expensive restaurant or hotels which beyond ridiculously pricey. A normal buffet this year alone can cost a person at least RM80 ringgit, and the price getting higher if the hotel serve oysters and grilled lamb (oyster and grilled lamb has always been the benchmark of a perfect iftar in a hotel)

So I only went to 3 outings the first one eating seafood in Klang with Richard and Peknga, the second one iftar with Dr. Im and Dr. Ting in and the last one eating BBQ seafood in seafood terminal. Only paid for the last one, the rest are paid by someone else. Other that those 3 outings my breaking fast is spent with friends and my mother.

Seafood terminal, we don't really eat but we force the food

gracefully until our stomach get upset.



Another thing to mention this ramadhan is I bought a ready to wear Baju Melayu, which to my surprise actually fits me, and also I have bought a RM 216 songkok!!!

Bloody expensive songkok you might say. That price is actually including my parking summon that I need to pay after I indiscriminately park my car in the main road of Jalan TAR KL. Well everyone else is doing it, I just follow suit, in fact its already 3 o’clock in the morning and why must the traffic police be so fucking moron and give out summon to everyone parking at the side road because everyone is doing it. Something is unlawful and illegal, illicit, illegitimate or against the law only if a person is going something out of the ordinary which is not accepted by the society.

Mahathir called it a social contract; especially there isn’t any fucking parking space available at that time.

So there goes my RM200, or was it RM100, I am not sure, but that songkok which only cost me RM16 after I wrestled myself through the millions of people in Jalan Tar and ever annoying salesperson and demanding he sell the songkok to me less then the price he paid to his supplier, is ladies and gentleman, the most expensive songkok I have ever bought in my whole life.

Sunday, September 28, 2008

Sushi Bar in Suncheon


I have no photos but those of you in Suncheon who like sushi should try the new place in Kumdong.
Sorry my direction are not better.
Its not far from fish and grill or Mung Gi Won(Across the road )
Its all you can eat for 13 000 dinner
Or 9000 lunch menu
I think its all you can eat in one hour they also have a very small salad bar

A 180 000 won Burger


So Joe McPherson From the Zenkimchi.
Had the Burger of all burgers the X Burger From the Walkerhill.
I AM so jelous but you got to look http://www.zenkimchi.com/FoodJournal/?p=639
Jennifer Flinn of FatManSeoul.com Took some really nice photos making my mouth water.

Stuffed Zucchini and Bellpepper - الكوسا المحشي


Stuffed Zucchini are usually accompanied by stuffed grape leaves, but since I already posted the stuffed grape leaves in tomato sauce, I've decided to give credit to the bellpepper this time ;)
Serves 4-5
1 pound of small zucchini
3 green bellpepper
1 can of tomato sauce
1 teaspoon of butter
A couple of bay leaves and a couple of cinnamon sticks
About 4 cups of water

Filling:
1 cup of white long or short grain rice
1/2 pound of minced meat
1 small tomato
1 onion
1 tablespoon allspice
1 teaspoon of salt

- Wash the rice and drain then put in a bowl. Dice the tomato and onion and add to the bowl, then add the minced meat and the spices as well as salt and mix the ingredients together.
- Cut the heads of the zucchini and empty them (there is a special tool that empties zucchini, usually dounf in middle eastern stores). Wash hem and turn them upside down to drain. Now, cut the in a way to make it look like having a lid (as it shows in the photo, don't completely detach the lid. Empty the inside, then wash them and let them drain too, then start stuffing the bellpepper and zucchini. Allow room for the rice to expand, so stuff them for about halfway each. Transfer the stuffed vegetables to the cooking pot adding the water, cinnamon sticks and bay leaves. Cook on medium-high for about 15 minutes, remove the white foam that comes out of them. When the water is half way evaporated, add the tomato sauce and the spoon of butter and reduce the heat and cook for about another 15 minutes. If you feel that the sauce needs to be more thickened, then stir 1 teaspoon of flour in a 1/3 of a cup of water and add while stirring the sauce. Serve with any king of salad or with plain yogurt. (Don't forget to remove the bay leaves and the cinnamon sticks before serving).

FRIED EGG is PROUD to present....

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Oh sorry! I made a mistake, wrong picture... here it is the right one...


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CREPES DE CHOCOLATE (CHOCOLATE CREPES) by Jackie from Basque Country!

Saturday, September 27, 2008

TGIF in Spanish



Friday was my favorite day of the week before it became a Saturday. I used to be happy because after a week of hard work, I could snag a good movie and have a delightful dinner. I guess my Fridays will never be the same again.

Last night I had all the time in the world to introspect on a lot of things. Then I suddenly thought, when was the last time I watched a movie? I don’t even remember. All I can recall now is July 18 (and it’s a Friday by the way). That was the day I was dying to watch Heath Ledger’s movie “DARK KNIGHT”. I was deeply harrowed when he passed away because this Aussie-breed Hollywood actor is one of my favorites. I watched all of his movies on the big screen–from “10 Things I hate about you” to “Broke Back Mountain” (even his “I’m not there” movie–his portrayal as Bob Dylan). Sad to say I wasn’t able to watch his last movie on the big screen. Up to these days I can’t forgive myself because I failed to watch his last performance. Everyone was telling me to buy the DVD instead. I told them, it’s not enough. If I could only rent one cinema in Rockwell and play this movie for me so I can finally watch it, I would. It will cost me a lot, but I don't care.

Friday may never be the same again, but this time I don’t want to miss another movie. Now I feel excited to enter the movie house once more and take note--I want it on a Friday! The Spanish film festival is coming this October and I want to bring back my enthusiasm for ART FILMS. I remember when my office used to be in Ortigas, I always watched CINE EUROPA for FREE in Shangri-La. So thank God there’s the Spanish Film Festival in Greenbelt. I will try to catch as many as I can. Hehe. The last Spanish film I snagged was Volando Boy. Unforgettable one. I am looking forward to snag another one this Friday, I shouldn’t miss the film “Ya soy la Juani”. Maybe the answers to my theories in life will be contextualized in the movie.

Friday, September 26, 2008

Cinamonroll no Krim Cheese Bread

27 September 2008, sabtu

Mei minta dibikinin roti cantik...jadi ngebrowse dulu deh, ketemu roti cinamonroll, karakter kartun japanese...wah, kayaknya menarik juga buat dicoba...akhirnya sore2 sempetin bikin deh.
Mei bilang si mao bantuin bikin, taunya die tinggal bobo...uh uhk...akhirnya gulung2 sendiri deh, ngebentukin kepala, kuping nya...hehehe

Bahan
200 gr tepung roti
140 cc susu
20 gr gula
15 gr mentega
2 gr garam
3 gr ferifan

Topping 60 gr cream cheese + milk choco or ichigo choco pen buat hiasan mata n mulut

Cara membuat
- Masukkan di mesin home bakery, jangka waktu 40 menit
- Keluarkan adonan, buat 6 bulatan, tutup kain basah selama 10 mnit
- 1 bulatan dibagi 2 untuk bagian kupingnya, 1 bulatan untuk muka
- Untuk muka, adonan dipipihkan, masukkan topping, gulung bentuk bulatan
- 2 kuping n muka dibentuk, atasnya bubuhkan putih telur, tutup kain basah 30 menit
- Oven 160 drjat, 15 menit
- Keluarkan roti, dinginkan, bubuhkan milk choco pen untuk mata n mulutnya


Pas Mei bangun, roti uda jadi, die surprise banget, mata aja masih ngantuk, maunya langsung nyobain tuh roti...heheh, seneng, die makan banyak. Cuman sayangnya, bagian kupingnya ga dikasih topping, jadi ga ada rasanya deh...mentinya isinya diperbanyak, biar lebih sippp...

A couple pictures...















I wanted to share a couple pictures from last weekend. David's parents came out here to enjoy the house before we move. So here is a picture of my sisters and my sweet little puppy!

Of moving plans and craziness!

So the move is officially official. David accepted the job at Mercy Fairfield. He starts work on October 20th. His last day here is October 8th. For me, my last day is also October 8th. On the 9th, I have my wisdom teeth surgery. The week in between we will be looking for a house in the Cincinnati area and staying with David's parents. 5 dogs and 3 cats in one house will be CRAZY! Our poor little kitty is going to be terrorized!

As for my job, I am staying with the same company I am working for now. They have buildings all over the country and happen to have several in the Cincinnati/Dayton area. There also happened to be an opening for my position at one of their buildings, not even a mile from the hospital where David will be working. My boss contacted their Director of Rehab and she is very happy to have me there. So Tuesday I will be going out there to meet her and meet the other rehab staff etc... Basically I will just be transferring instead of quitting, which makes life a whole lot easier. The goal for my start date is also October 20th.

Oh, our house is also on the market. Please pray for a fast sale! We are having new carpet put in downstairs this week and just trying to pick things up a little. I also need to start the very arduous task of packing. Pray for my sanity.

So if I am not online a lot in the near future you know what I will be up to!

My classes timetable for OCTOBER 2008




OMG,
Classes will be starting soon!!
I'm so happy that i finaly can start going back to Collage.

this term, i start with a challage...

1) classes will be on weekdays!! that means i will miss work for at least half day coz classes are from 10am - 1pm. with the problems comes a solutions, i am bless to have a boss that told me " just go take the class" she really want to push me to strive, and i am really appreciate it very much. you will not find much bosses like this in the world, so i am very very lucky.

2) I will have 3 classes, and all three are going to have the MCQ on the same week. and the challage is, its during Dec camp week.... OMG!!!
I will need to talk to Kenny after Raya. Must find a way, wish me luck guys!!!

Thanks for reading!!!

Tahu Paprika miso

25 september 2008, kamis malem,

Hari ini menunya tahu paprika miso nih....resepnya didapet dari nyok, waktu main main kemari...hehehe...bikin ginian, jadi teringat ma nyok nihh...hik hik...sedih juga, ga bisa tiap hari ketemu nyok...

BAhannya
5 bh paprika, potong 2
1 bh tahu goreng, potong kotak
10 gr miso
1 sdm air
1 sdt gula
2 sdm pon shoyu
cabe bubuk secukupnya



Cara
- Tumis paprika mpe lunak, masukkan tahu,
- campur miso n air hingga rata, sisihkan
- Masukkan gula n pon shoyu, lalu masukkan campuran miso
- Taburkan cabe bubuk secukupnya...masak mpe matang.

Friday Nibbles - The Potato

Continuing my weekly look at a store cupboard essential, a true hero of the kitchen, this week we turn our eyes (pun intended) to the potato.

The potato is a relative newcomer to the everyday western diet. It arrived in Europe from the New World sometime in the 16th century (1536, to be exact), at about the same time as tobacco. I think that there is a wonderful irony that the two items that have caused the most significant amount of damage to the health of those of us in the developed world – chips (by which I mean French fries, which are, of course, Belgian) and tobacco – both arrived at the same time from the Americas.

This starchy, tuberous crop quickly became popular throughout Europe and went some way to replacing bread as the staple, especially in Ireland, a reliance they discovered to their cost in 1845 when blight wiped out the vast majority of the crop leading to huge famine and, ultimately, a mass exodus to the United States.



Although most people would struggle to name ten, there are over 5,000 varieties of potato, most of which are native to the Andean region of South America. There are probably almost as many ways to prepare and eat the vegetable as well, which is what makes them ideal for keeping in the store cupboard.

There are few foods as comforting as the potato, especially when paired with butter, cream or cheese. There is something so warming and satisfying about this particular carbohydrate that can’t quite be matched by pasta or rice.

They are also wonderfully seasonal. There are few foods as evocative of the differing seasons than the different types of potato. Waxy new potatoes, gently boiled and drizzled with olive oil, a little lemon juice and some finely chopped parsley is a great accompaniment to a barbecued or grilled food. Cool autumn nights can be warmed by fish pie or a heaving plate of mashed potato with sausages and sticky, rich onion gravy. A simple baked potato, topped with butter and melting gooey cheese is an perfect, and easy, winter meal and the first Jersey Royals are a sure sign that spring is in full bloom.

And then there is the chip. As far as simplicity goes, this is about as basic as it gets. A fried potato. But somewhere between that slightly chewy, slightly crispy exterior and the fluffy warm inside, lies a perfect food moment. A little sea salt, perhaps a splodge of ketchup or mayonnaise is all the gilding that is needed. The first chip should be a little too hot, so that it causes a rush of steam from within and has to be eaten with the lips open, pulling in a little air to cool the hot chip within. From there it is simple culinary bliss.

No, aren’t that good for you. Yes, they have little nutritional value but whether they are eaten in the heady midst of summer in the beer garden of your local pub, or shovelled in late night in a post imbibing, alcohol fuelled frenzy, the chip is always, always as close as it is possible to get to perfection.



And, for the record, for the purposes of this post I did both cook, and eat, a small portion of chips at ten thirty in the morning. The sacrifices I make in the pursuit of epicurean experimentation and culinary musings are staggering…

OMG, Are You HOT!!!

I was going around my old pictures, and i found some pictures that was taken during our SK camp in 2006, "I think so lar". Then i recall that our coach Chee Mun, he took a video on one of the games we had in that camp, it was called " Are You HOT!!"

this is were a coach will partner with one of the participant, and they must do what ever it takes to win. and to win, they must dance and act to the rhythm of the music that was played. the winning team will then stay till the finals.





you will see some crazy moves from many of the coaches and the participants. but the most memalufieng thing is, I'm in it tooo!!!!!

Well, HIGH SELF ESTEEM!!!!!

Thursday, September 25, 2008

CHICKEN FRY


Boneless Chicken Pieces - 500 gms
Yogurt - 1/2 cup
Lemon - 1 medium
Ginger garlic paste - 3 tsp
Salt to taste
Red chilli powder - 1 tbsp
Garam Masala - 1/2 tsp
Dhania Powder - 1/2 tsp
Any Chicken Masala powder available in the market - 3 tsp (You can substitute it with garam masala if unavailable)

Method:
1. Add all the ingredients to the chicken pieces, mix well and leave to marinate in the refrigerator for half a day (or atleast 2 hours).
2. Before making, remove the marinade from fridge. Drain all the excess moisture well. Make sure that no moisture is left in the marinade.
3. Heat 3 tbsp oil and add half the chicken pieces.
4. On high heat, stir the chicken until it is evenly coated with oil. Then simmer & cover.
5. We need to shallow fry the chicken while stirring often in between. Fry covered on sim until golden brown.
6. Drain on a tissue.

Garnish with onion rings. Serve hot with chilli sauce.

what I want to get!!!!

1st up,
my bike. i plan to get an Kawasaki ZZR250 and pimp it up into a 2007 ZZR600.
I mean this kind of bike is really old, but a very good touring bike. The looks, it must change and i think the 2 exhaust can look a bit more sexy "i like two exhaust ".







change this to this











that's what a ZZR should look like..... yummy!!


and not forgetting,


2nd LENOVO S10.
this here is a beautiful 10" Net book that is super slick and has a good performance that goes well for a lady, well my lady "Ya'tze".
It comes in Red, White, Pink and Black but i cant seem to find it in KL now.
the price is set at around RM1699 so it is a good bargain.


Then the 3rd this is a Camera. you must have notice that some of the pictures on this blog is not really super nice like the ones on Noel and Chee Muns blogs. its because I'm using mostly my Handphone build in camera to snap pictures. I'm not saying that the Nokia N73 camera is bad, but its limited.
Coming soon will be my CANON 1000D, "intro form my Friend CHEE MUN" my Camera SIFU!!!
Its going to cost me RM1999, this is not cheap if your use to taking photos with a camera that is only below RM800. Anyways, like some Chinese proverb says, (for things to come in, something must go out) i think that's how you say it.hehehehe. so for better pictures your need a better camera, well {lens}.


and Finally,
this HELMET!!!!
its a Italian brand and it has a name, "Caberg rhyno".
i wonder where the horns whet??? hehehe.

Office is empty

Today everyone in the AKLTG MY office is not in KL!! Except me... : (

I am supposed to be happy that I get to have the hold office to myself but....

i think the office will be more alive with Min Jin, Carol, BOSS (Queenie) and even Carlson (our new Marketing Ext). they make coming to office so much more nicer, i also think its because of the chemestry we may have. what kind you may ask? well we all love food here, i mean if givent the chance, we will have a food buffey in the office everyday.

But guess what, I still have I’m Ai here, YEAH!!!!

So i will not have a lonely lunch.

I miss Ya’tze, she's now on her way to Ipoh from Penang. She was in Penang since last Sunday.It was a long week, but its soon coming to an end, coz she will be back in KL on Saturday!!!!!! And we can finaly give super bear hugs (kids do not T’R’Y this at home). I miss her, i miss her alot.

Baby, when you see this,



I LOVE YOU!!!!

Rickshaw truck on the move!

September 25

Rickshaw Dumpling Bar launched its mobile truck today. Managing partner Kenny Lao called to say they parked at 41st and Lex, but were kind of slow in arriving and so missed most the lunch rush.
Tomorrow: Wall Street, where obviously people need a reasonably priced lunch.
Daily truck locations will soon be posted at Rickshawdumplings.com and twitter.com/rickshawtruck.

Too Phat

I am too phat, and it ain’t cool.

I am not talking about the two rappers, but my body size, which is humongous and horrendous and enormous and ______________ (feel free to type in any associated words)

While everyone else loses weight on Ramadhan I am on the opposite will actually gain more. Not because of the food intake, but more of excessive sugar intake into the body. I don’t eat more than usual, in fact I consumed lesser food on ramadhan, except maybe the bodily change happen because of the abnormal time of eating, but I seems to drink too much sweet drink, and it must be with lots of ice, and the fact that when you used a lot of ice, you tend to drink sweeter drink and you drink a lot.

Why, because it feel nice. You see, I like nice things.

So I made a pact to myself that I, yours truly from now on, will try to drink only plain water at least 8 glasses per day and if I desire and yearn for something with stronger taste, I would only drink Nescafe ‘O’ with no sugar whatsoever in it.

Emmm, but then again, I bought this nice sweet like hell soya bean drink, and it would be a waste to just throw it away isn’t it.

So I guess, I have to start tomorrow then.

Happy drinking everyone.

By the way, I would like to take this opportunity to those 6 people who actually read my blog ( the statistic said 39 view with 7 unique IP including me, so I reckon it is six people) to wishing them, all my 6 readers (because you are so important to me):

Selamat Hari Raya dan Maaf Zahir dan Batin.

Berhati-hati semasa memandu dan kalau main mercun sila baling ke tanah dan jangan pegang dengan jari mercun tersebut.

Daaaaaaaaaaaaaaa….


p/s : there is a BITCH with bold and capital B in my office, and i wonder if i should write about her, here. Then again, i don't want to write about that whore here and polluting my very sane and politically correct blog by writing about that bloody mother fucker. By the way, she is moving to Australia soon (clue: Melbourne) to do his PhD and i don't have to see her fucking retarded face anymore.

So long sucker, i hope you got mugged, rapped and killed shot in the head right in the middle of your temple by Asian haters there (pity those rapist because he had to rape an arsehole)

p/p/s : i really hope she reads my blog and knows how i actually feels about that bastard.

Cake In A Cup, Just for Fun......



A Cake In A Cup


Add An Egg

My Cake In A Cup

2 Table spoons of flour
A pinch of baking soda
A pinch of baking powder
A dash of Vanilla essence
2 table spoons of sugar
A dash of cooking oil
A dash of milk
1 Egg
(You can add a spoon of coco if you like )
Microwave
Neither taste good
Here is another link to chocolate cake in a cup
http://www.dizzy-dee.com/recipe/chocolate-cake-in-5-minutes
But might be fun to do in a small Kids Class

Wednesday, September 24, 2008

Glad for the E train

September 24

You’d think if you showed up at a restaurant opening and spoke to someone near the entranceway holding a clipboard and told her your name, she wouldn’t look at you dumbfounded, wondering why you were talking to her.
She might not have heard you, especially since restaurant openings are loud sometimes, but you would expect that she might have some idea that someone approaching her from the outside and uttering a few syllables might be saying his or her own name so that she could look it up on the list she was holding.
Or maybe I was already in a bad mood, having had to find my way during rush hour to the distant neighborhood that some people call Soho West, although I don’t think any name has really stuck yet. I had to let two jam-packed E trains go by before I could fit into one at the 5th Avenue stop, near my Midtown East office.
I was at the opening of Archipelago, in the space that once was Dani. The Japanese woman with the clipboard at the door seemed dumbfounded that I would speak to her. I told her my name again, but more loudly and immediately regretted it because I sounded mean.
She asked sweetly if I was with the press and motioned me to the press table, where I checked in, turned around, thanked the clueless Japanese woman (I didn't need to yell at her, but she should be able to handle an arriving guest without looking like a deer caught in headlights), took a glass of red wine from a passing tray and tried to figure out who all these people in the restaurant were.
They were mostly Japanese people. I gathered that they mostly were clients and friends of the owners. I chatted with a couple of people from the Food Network, sampled a couple of cocktails, snacked on some salmon on potato pancakes and soon decided I’d seen enough and left.
The space reminded me a lot of Dani. The food is Japanese-French fusion according to the press materials, but to me it seemed more like straight-up contemporary Japanese in New York — which is to say not necessarily authentic Japanese, but Japanese in spirit made for the audience they want to attract.
I had another opening to go to — this one near my office, also near the path of an E train. But it was a bar opening, so I popped into Ben’s on Spring and Thompson for a slice — I think it was the Pizza place in Men in Black — and then hopped back on the E train to go to Haven, a new bar where Divine Bar once was.
It’s on 51st between 2nd and 3rd avenues, and for reasons I can’t explain I walked down 2nd avenue to get there, and was struck by how very much like Murray Hill eastern Midtown East had become. It seemed so bridge-and-tunnel/fratboy. Then again, as Wall Street crumbles, I’m sure more than your average number of men in suits are filling bars to drink in them.
Haven seemed, well, very much like all the others, only on this evening it had a velvet rope and young women with clipboards doing crowd control.
They, too, had some difficulty, as you had to remember which of two women you RSVP'ed to so they could look on the correct clipboard. You'd think that could be consolidated in 2008. At any rate, I’d RSVP'ed to Jezebel, a name that can’t be forgotten.
To my delight, I was greeted by Steve Remming, the very able and good-natured general manager of Avon Bistro who now is managing Haven. He ushered me in, brought me to the bar and introduced me to the bartender, Jeff. I asked for a cocktail, he asked what I like, I told him whisky, he made me an Old Fashioned. Everybody wins when that happens.

What was served at Archipelago (food was clearly not a priority at the Haven party — the chef hails from The Four Seasons restaurant, so it might be good, but the party seemed more intended as a chance to voir la boîte, as pretentious people say):

tuna tartlet with tomato salsa
snow crab salad with cumin tuile
bonito tartlet with wasabi pickles
saikoro steak skewer
tomato, miso mozzarella and hearts of palm
smoked salmon on a potato crêpe
fluke with shrimp galette
Tahitian vanilla cheesecake

カレー/ Japanese kare

24 september 2008, rabu pagi,

Pagi pagi abis anter Mei skul, sempetin bikin kare, coz Mei ntar siang makan di rumah...menunya apalgi kalo bukan kesukaan die...hehehe...die suka kare, tapi yang rasanya agak manis.

Bahan

1 bh bawang bombai, iris tipis

1 bh wortel, potong bulat

3 bh kentang, potong bulat

100 gr daging - terserah mo pake dag sapi , ayam ato babi

1 kotak rule kare

800 ml air

2 bh kaldu maggi

3 siung bwg putih


Cara

1. Tumis bwg bombai n daging dengan minyak secukupnya.

2. Masukkan wortel n kentang, tumis

3. Masukkan air, tambahkan rule kare n maggi, masukkan bwg putih, masak mpe lunak


Malamnya kita pesta kare deh..hehe, ditambahkan gorengan nugget ayam, jadi lebih yummy...
husband bilang, wah kare ini enak...lebih enak daripada yg die masak...hehe, seneng deh... Mei juga bisa makan banyak....hihihi

Korean Beat Tells us Melamine found in Korea

Chinese Melamine Found in Korea

The scandal over melamine-tainted goods from China, mainly in baby formula, has now spread to South Korea, reports Yonhap News. The food found to be unsafe is a brand called 미사랑 카스타드 manufactured by Haitai. It looks like this:

When you were young...

Sonríe como si de verdad lo quisieras, al menos inténtalo para que se marquen sus señales en tu cara y recuerdes las sonrisas al ver sus marcas con el paso del tiempo.

Realmente es como lo que soñabas cuando eras muy pequeña, pero ése concepto de romanticismo es un arma de doble filo capaz de hacer más daño por el lado bueno que por el lado malo.

¿Merece la pena seguir manteniendo esa esperanza? La fe la perdiste hace ya mucho tiempo, ¿por qué mantener la esperanza?

Supongo que se debe a que la caminata es larga y solitaria, y ya no te merece la pena soñar... sólo merecen la pena las pesadillas....

Hace mucho que dejaste de esperar sentada al príncipe, y tomaste tú la espada para marchar a luchar campo abierto. No eres una princesa al uso, más bien lo eres al desuso...

Ahí está escondida en tu sombra, revoloteando con sus alas de cristal. Y es que ya no eres tú la que hablas, soy yo... el Hada de mis Pesadillas.