1 Januari 2009, kamis Happy new Year. 新年明けましておめでとうございます。Hari pertama di tahun baru, ada acara apa nih? Disini biasa si makan osechi, tradisional japanese new year food, biasanya pake tempat bento.
Ada banyak macem makanannya...setiap makanan ada artinya lho..misalnya, kamaboko, broiled fish paste, liat dari warnanya melambangkan rising sun. ikan tai, melambangkan keselamatan, omedetai kazunoko, telur ikan kuning, yang artinya diberkati dengan banyak anak. konbu, sejenis seaweed ,melambangkan joy kuro mame, kacang item, melambangkan kesehatan...n msh byk lg arti lain dr makanan osechi. Ibu ibu jepang hari sebelum tahun baru membuat makanan ini, biasanya dalam jumlah banyak buat dimakan 2-3 hari. ..biasanya anak anak pada pulang ke rumah orang tua untuk merayakan tahun baru bersama dengan makan osechi ini.
Jaman sekarang kebanyakan uda pada ga bikin sendiri, uda pada pesan di supermaket ato restoran2 ...termasuk gw...ga bisa bikin, jadi tinggal beli aja walupun harganya juga termasuk mahal...
Ingredients: • 250 gms Wheat flour • 30 gms Ghee • 200 gms Jaggery/powdered sugar How to make Wheat Laddoo: • Heat a tava and roast the flour on it. • Grate jaggery. • Mix the grated jaggery with flour. • Now add ghee and mix well. • Prepare medium sized balls. • Wheat Ladoo is ready.
Ingredients: • 1 cup Sesame Seeds • 3/4 cup Jaggery • 2 tbsp Ghee • 1/2 tsp Cardamom Powder • 1/2 cup Water How to make Til Gajak: • Heat a pan and roast sesame seeds on low heat. • Keep stirring constantly to avoid it from spluttering. • After roasting, let it cool and then pound them. • Prepare a thick syrup of jaggery by boiling it with 1/2 cup water over low flame. • Take out the roasted sesame from the pan and add it to the syrup. • Spread a thin layer of oil on a rolling board. • Spread the sesame-jaggery mixture over oil film. Press it to 1 cm thickness. • Cool the mixture sufficiently and cut into square pieces. • Til Gajak is ready. • Keep it in an airtight container
Ingredients: • 4-1/2 cups Sugarcane Juice • 100 gms Basmati Rice How to make Sugarcane Kheer: • Heat the sugarcane juice in a pan. • Wash the rice and add it to the sugarcane juice. • Cook the contents on low flame. • Cook the mixture till the sugarcane juice and rice turn smooth. • Remove from the fire when thick consistency is achieved. • Cool and refrigerate. • Sugarcane Kheer is ready to serve.
Ingredients: • 3-4 tbsp Milk • 250 gms Sugar ground • 1 tsp Cardamom powder • 250 gms Wheat flour • 250 gms Ghee How to make Pinnie: • Heat ghee in a pan. • Add wheat flour and cook it on low flame. • Keep stirring constantly till light brown. • Remove from the flame when it smells aromatic. • Transfer it to a large plate and spread. • Cool it above room temperature. • Sprinkle with sugar and cardamom powder. • Mix the contents well. Drizzle with milk. • Mix well and make tight fist shaped pinnies.
Ingredients: • 200 gms White sesame seeds • 5 Pistachios, thinly sliced • 150 gms Sugar How to make Til Papdi: • Roast sesame seeds lightly and leave aside. • Melt sugar in a small pan. • Add roasted sesame seeds and mix well. • Keep this pan in a large bowl of hot water. • Take small portion of this mixture at a time. • Make it flat with the help of a rolling pin. • Sprinkle with few slices of pista on top. • Roll quickly. You can smear rolling pin, palms and work surface slightly. • Transfer the role to a clean plastic sheet. Allow it to cool. • Separate the papdis with squares of plastic. • Cool and place in an airtight container.
Ingredients: • 1 cup Til(sesame seed) • 1 can Condensed Milk • 1/2 stick Butter • 1 cup Milk Powder • 1 cup Jaggery How to make Til Burfi: • Roast the sesame seeds in a dry skillet. • Grind them coarsely in a blender. • Now heat the jaggery in a thick bottomed vessel till it melts completely. • Mix all the ingredients along with grounded sesame seeds in a glass dish. • Microwave the mixture for about 3 minutes. • Grease a tray with butter and leave aside. • Stir the mixture properly and microwave again for 3 minutes. • Remove it when bubbling starts. • Stir till it becomes thick. • Spread the mixture on greased tray. • Cut in squares when cool. • Til Burfi is ready.
Ingredients. Cooked Rice 4 cups Frozen carrots and peas 2 cups Ginger-garlic paste - 1 tsp Onion soup mix 1 pkt Dry onion flakes 2 tbsp Salt to taste Oil
Method Heat about 2 tbsp oil in a pan and add the ginger-garlic paste, onion flakes and the onion soup mix. Saut for a minute and add the carrots and peas. Let it cook for around 5 -10 min or until the carrots are tender. Check if salt is required around now. Remember the soup mix has salt in it already. If required add some now. Add the rice and mix well. More Rice Recipes.
Wash rice, drain and keep aside for two hours. Shell, de-vein prawns and wash them thoroughly under running water. Drain. Peel and wash onions. Slice two of them and finely chop the remaining two. Peel and roughly chop ginger and garlic. Remove stems, wash and slit green chillies. Peel potatoes and make round slices. Leave them in water. Drain just before use. Wash and finely chop tomatoes. Clean, wash and finely chop coriander leaves. Dissolve the saffron in two tablespoons of warm milk. Grind ginger, garlic, coriander seeds, cumin seeds, caraway seeds, red chillies, cloves, cinnamon, green cardamoms, turmeric powder to a fine paste. Soak cashewnuts in half a cup of water for fifteen minutes. Drain and grind to a paste. Parboil rice in three cups of water with a little salt. When rice is half done drain water completely and spread rice in a big flat plate. Heat sufficient oil in a kadai and deep-fry sliced onions till brown and crisp. Drain onto an absorbent paper and keep aside. In the same oil add peppercorns, green chillies and coriander leaves. Add chopped onion and fry till light brown. Add the ground masala paste and fry for two minutes. Then add prawns, cashewnut paste, chopped tomatoes and one-fourth cup of water. Add salt and cook till the gravy thickens. Sprinkle saffron and milk mixture over the rice and divide into seven parts. Divide the browned onions and prawns with masala into three parts each. At the bottom of a large vessel place slices of raw potatoes. This is to keep the rice from sticking to the bottom. Spread a layer of rice over the raw potato slices. Then spread a layer of prawns and onions over the rice. Continue the layering process as follows: rice, onion, rice, prawns and so on till you end with a final layer of rice. Make four holes on the topmost layer of rice and pour one tablespoon of ghee into each hole. Cover with a tight fitting lid and seal the edges with whole wheat flour dough. Cook low heat for about one hour or till the seal breaks and steam comes out. Then take off it the heat. The emission of the steam is an indication that the dish is ready. Serve hot.
Rice- 2 cups Lime- 2 Tumeric powder- 1tsp. Sliced onion- 1 cup. Ginger- 1inch piece. Green chillies- 5. Curry leaves- few. Salt to taste.
Method: Cook the rice in salted boiling water and drain the water. Spread the rice in a dish. Sprinkle the turmeric powder over the rice and mix carefully without mashing the rice. Add the lime juice and enough salt. Fry the onions and curry leaves and green chillies and mix it with the rice. More Rice Recipes. It is One of the Recipes cooked during Pongal Festival.
Basmati rice- 1 cup Chopped Cabbage 1 cup Beans 1/4 cup Chopped Green bell pepper 1/4 cup Onions 1 Spring Onions 1 small bunch Chopped Carrots 1/4 cup Oil 3 1/2 tbs Salt
For Grinding:
Green chillies 6 Garlic 4
Method: Wash and cook the rice. Allow it to cool and separate the grains. Add the chilli garlic paste. Now, heat oil in a pan and fry the cut vegetables one by one as follows: Onions, Beans, Carrots, Bell pepper, Cabbage and in the end the spring onions. When they are cooked add salt and cooked rice. Fry in a high flame till the rice becomes hot. More Rice Recipes.
2 cup of Basmati Rice 2 Carrots 1/4 lb Beans 6-8 Green chillies 2 bunches of Spring Onions Salt 2 tsp Pepper 1/2 tsp Ajenomoto 1 tblsp soya sauce 2 tblsp of Oil
Method Cook basmati rice with little salt. Cut carrots, beans, spring onions and green chillies into very tiny pieces and boil them with little salt. Take 2 tblsp of oil in the sauce pan and heat it. When it is quite hot, put boiled vegetables into it and fry them for 6-7 minutes. Add little ajenomoto, soya sauce to veggies and cook for 1 minute. Add basmati rice and mix well and fry for 2-3 minutes. Add 1 tsp of pepper powder at the end. Top with Egg scrambled with little salt and chilli powder or Chicken small pieces fried with little salt, chilli and masala or Mince meat small pieces fried with little salt, chilli and masala. More Rice Recipes.
1 cup Green peas 1 medium sized onion finely chopped 2 cups basmati rice 1 medium sized tomato finely chopped 2 small green chillies finely chopped A handful of raisins 1 tbsp cumin seeds 1 tbsp khuskhus 1 1/2 tsp turmeric powder Salt to taste Few pieces of Dalchini
For Raita:
1 medium sized onion 1 medium sized tomato 2 small green chillies 1 small cucumber Few leaves of coriander 2-3 cups of Curd/yogurt Salt to taste 1 tsp sugar
Method:
For Green Peas Pulao Wash the rice and drain the water. Set it aside for atleast 15 mins. In a pan, heat the oil. Add the cumin seeds, khuskhus and dalchini. Add onion and allow to fry till the onions become pink. Add the peas and chillies and again allow to fry on a medium heat. Add the washed rice and stir fry for 2 mins. Add the tomatoes and stir fry for a minute. Add salt and turmeric powder and stir fry for 2 mins. Add 4 cups of water and allow the rice to cook.
For Raita:
Beat the curd well to form a soft texture. Chop the onion, tomato, cucumber and chillies finely and add them to the curd. Add salt and sugar and mix well. Finely cut the cilantro leaves. Garnish the raita with the above cilantro leaves.
Serve Pulao / Raita with papad. More Rice Recipes.
4 Cups Rajma 3 Cups Rice 1 Large Tomato 1/2 tsp Elachi Powder 1/4 tsp Clove powder 2 1/2 tsp red chilli powder 4 Tbsp Curd 2 tsp Saffron Water
Method Soak rice for about 1/2 hr in water and then pressurecook the rice. Keep the cooked rice aside. Soak the rajma for about 3-4 hrs in water and then preesurecook them. Take some oil in a pan. Saute the tomatoes and then add the curd, chilli powder, elachi powder, clove powder. Then finally add the Rajma and let it simmer for about 3-5 minutes. Keep the cooked Rajma. In a oven proof dish first put a layer of rice and then a layer of Rajma. Then pour some curd. Finally put another layer of rice and decorate it with garam masala powder and add the saffron water. Cover it with the lid and put it in a 350oF preheated oven for 12 minutes.
400 gms. basmati rice 250 gms. cauliflower, cut into flowerettes 100 gms. green peas, shelled 100 gms. carrots, cut into 2.5 cm. long pieces 100 gms. french beans, cut into diamond shaped pieces 3 potatoes, cut into four pieces each 2 black cardamoms 4 green cardamoms 4 cm. cinnamon 4 cloves 8 peppercorns 1 tsp. shahjeera 3 bay leaves Few strands of saffron
For Masala: 250 g. onions, sliced 3/4 cup curd 4 tsp. chilli powder 3 tsp. ginger-garlic paste 2 tsp. mint paste 1 1/2 tsp. garam masala powder 1 1/2 tsp. coriander-cummin powder Salt 3 tbsp. ghee or more Ghee for deep frying onions
For garnishing:
2 tomatoes, sliced 2 capsicums, sliced 2 onions, fried till crisp Few mint leaves
Method:
For preparing vegetables:
Wash the vegetables and dry them well. Mix all the ingredients for the masala, well except the ghee, and marinate the vegetables in it for one hour. Heat ghee and deep fry the onions till well browned. Remove from ghee. When cool, grind to a paste. Wash and cook the rice in double the quantity of water. When done, remove the rice and spread it in a plate. Keep aside to cool.
For preparing rice:
Lightly roast the saffron, powder and sprinkle over the rice. Heat ghee in a kadai and season it with the whole spices. Add the vegetables and saute for five minutes. Add a little water and cook the vegetables till done and almost dry. In a baking dish arrange alternate layers of rice and the prepared vegetables. Top with garnish and bake in a moderately hot oven for 20 minutes. More Rice Recipes.
Pick, wash and soak the rice in enough water for 10-15 minutes and drain. Boil water, add rice and little salt. Cook uncovered on low heat till rice is tender. Take care not to overcook the rice. Each grain of rice should be separate. When rice is done, drain and add soom cold water and drain again using a large seive and set aside. Heat oil in a kadhai / large pan and stir fry all the chopped vegetables. Cook for 3-4 minutes. Take care that vegetables are not overdone, they should be crisp. Mix salt and pepper to taste. Add the cooked rice and mix well. Now mix the soya sauce to it. Cook the chinese fried rice for 2-3 minutes and serve hot. More Rice Recipes.
500gms Long Grain (Basmati) Rice 100gms Onion sliced vertically 5gms Cinnamon (dalchini) 5gms cardamom (Elaichi) 5gms cloves a pinch of turmeric powder 1gm saffron (kesar) 10 ml Milk 20gms walnut 20gms cashew nut 1litre water 50gms oil salt to taste
Method:
Wash and soak rice. Heat oil and fry onions till golden brown and remove. Fry whole spices, turmeric powder, add rice and saut. Add half-saffron dissolved in little warm milk. Add hot water and mix well. Cook a little. Finish with remaining saffron and cook till grains are separated and done. Garnish kashmiri pulao with fried onions, walnuts & cashew nuts. More Rice Recipes.
Hari terakhir buat tahun 2008 nih...waktu cepet banget berlalu, tau tau uda akhir tahun. Akhir tahun kebagian di rumah aja, ga kemana mana...jadi ya masak aja buat menu malam deh...Punya ikan salmon, ngebrowse lagi deh, liat disini buat resep aslinya。
bahan 2 potong salmon 2 bh kentang 200 cc susu 5 gr consume/kaldu 1 sdm tepung 1/4 sdt garam, lada secukupnya 1 sdt mentega 1 sdt minyak
Cara 1 kentang dicuci bersih, dibungkus satu persatu dengan plastik wrap, microwave 6 menit, dinginkan. Buka rape, potong bulat 1,5 cm 2. potong salmon menjadi 3 bagian, bubuhin garam lada tepung 3. masukkan minyak n mentega di ferifan, api sedang, masukkan salmon 4. masukkan kentang, susu, consume, api sedang lalu api kecil tutup masak selama 4 menit sampai air menyusut, matikan kompor
salt to taste Method: Wash chicken and keep aside. Grind coarsely onions, tomatoes n green chillies. In a bowl add ginger garlic,garam masala ,lemon and all other powders Then add the grinded onions and tomatoes with chilly. Add 2 tsp of oil and mix well. Let it marinate for minimum of 30 mins. Heat pan. Add the marinated content in it an let it cook for 30 mins on medium heat or til the chicken is well cooked and water of gravy dries up. Separate the chicken pieces from the gravy in the pan. Heat oil in another pan. Take out just the chicken pieces without gravy and fry til golden brown. Don't over fry (5 mins or so is enough). Take out the chicken from oil, lastly fry the gravy in the same oil for 5 mins, add pepper powder. Now add the fried chicken pieces into it and mix well. Serve hot. CLICK HERE For more Chicken Recipes.
Ingredients: Chicken - 1/2 Kg (chopped, cleaned and broken into medium size cubes)
Mint Leaves - 1 bunch cleaned and washed
Ginger paste - 1 tbsp
Garlic paste - 1 tbsp
Red Chilli powder - 1 tbsp
Cloves - 4
Cinnamon - 2 Method: First lit the stove and keep the pan. Pour just 3 tbsp of oil. Once the oil is heated, put the cloves and the cinnamon in the oil. Then put the chicken in it and close the lid for some time. Open the lid and put some salt as per required and turn the chicken pieces and again close the lid for some time. Water is not required as the chicken contains some water pores in it and can cook well. After 5 minutes put the ginger, garlic paste and mix it along with the chicken. Then put 1 tbsp of chilli powder and turn it well. Then allow the chicken to cook for some time. After 5 minutes put the mint leaves and mix it well and close the lid and off the stove. Do not open the lid for some time. Allow the chicken and the mint flavour to mix well. After few minutes serve hot. Time: 20 minutes Experts: 10 minutes
Ingredients: For Pulao : basmati rice - 2 cups ghee - 1/3 cup onion - 1 cup, sliced garlic - 2 tsp, minced cloves - 6 cardamoms - 6 cinnamon - 2 sticks, 5cm each mace - 2 blades saffron - a big pinch (soaked in little milk) raisins - 2 tbs palmonds - 2 tbsp( blanched and sliced) For Chicken : chicken - 1 small, about 750 gm turmeric powder - ½ tsp chili powder - 1 tsp coriander powder - 1 ½ tsp black pepper powder - ½ tsp poppy seeds (खसखस) - 1 tbsp almonds - 1 tbsp curds - ½ cupoil or ghee - 5-6 tbsp onion - ½ cup, sliced garlic - 4 flakes, chopped salt to taste Method: For Pulao : Wash the rice well. Drain completely. Add 4 cups of water and soak for ½ hour. Heat the ghee in a thick bottomed pan. Add all the ingredients from onion to mace. Fry till the onion is golden brown. Add the rice with the soaking water. Add salt. Crush the soaked saffron in milk and add to rice. When the water begins to boil, cover the pan tightly and lower the flame. Leave undisturbed till the water is absorbed and rice is cooked. Fry the raisins and almonds in a table spoon of ghee ( extra) and mix gently in the rice without breaking the grains. For Chicken : Clean the chicken and wipe dry. Prick all over with a fork. Powder poppy seeds and almonds together. Mix them with rest of the masala , curds and salt. Rub some of this paste inside the chicken. Fill the chicken with some of the pulao and truss securely. Rub some of the curd mixture over it. Heat the ghee or oil in a kadai. Fry onion and garlic. Add the chicken and fry, turning the birds carefully a couple of time. When the chicken is browned, add the remaining curd mixture. Cover and simmer till the chicken is cooked. To serve, arrange the pulao on a serving dish. Untruss the chicken and place over the pulao. Pour the gravy from the kadai over it.
Dalam konteks yang dipermudahkan, dalam erti kata bahasa, civil society dikenali sebagai masyarakat madani.
Namun begitu, banyak kerti kata lain yang sering dikaitkan dengan istilah ini dan sering digunakan dalam makna yang berbeza-beza. Jika di dalam bahasa inggeris, civil society di ertikan sebagai kontraposisi kepada sebuah masyarakat military. Tapi pengunaan masyarakat civil dan masyrakat madani mempunyai pengaruh yang berbeza-beza. Untuk tujuan penyelarasan kita terima pendefinasian masyarakat madani ini sebagai civil society.
Terdapat berbagai karektoristik masyarakat Madani, di antaranya adalah.
1, wujudnya integrasi ekslusif antara individu-individu dan kelompok dalam masyarakat melalui kontrak social dan kerjasama social.
2.Terdapat gabungan kekuasaan yang besar sehingga semua kepentingan masyarakat dapat didominasi oleh kumpulan besar, tetapi dapat dikurangi oleh kekuatan-kekuatan alternative.
3. terdapat program-progam pembangunan yang didominasi oleh pembangunan yang berasaskan masyarakat.
4. Kepentingan-kepentingan individu dan Negara boleh diserap kerana terdapat organisasi-organisasi sukarela yang mampu memberi kesan kepada keputusan pemerintah.
5. Kreativiti akan berkembang dengan baiknya, kerana tidak dihalang oleh pemerintan yang berbentuk totalitarian.
6. Tahap kesetiaan (loyalty) dan kepercayaan (trust) yang tinggi kerana semua individu mengakui hubungan dengan orang lain dan tidak mementingkan kehendak individualistic.
Dan lain-lain lah.
Dari , beberapa citi tersebut bolehlah dikatakan bahawa masyarakat madani adalah sebuah masyarakat demokratik yang mana semua ahli di dalamnya menyedari hak-hak dan kewajipannya di dalam masyarakat, menyuarakan pendapat, dan mewujudkan kepentingan-kepentingan, di mana pemerintahannya akan memberi peluang yang seluas-luasnya bagi membugarkan kreativiti rakyat untuk mewujudkan program-program pembangunan di wilayahnya.
Shah alam adalah sebuah contoh bandaraya yang telah diangkat sebagai bandaraya Madani. Pembentukan sebuah masyarakat Madani ini telah dibuat sejak sekian lama ketika seseorang itu telah menjadi orang penting di dalam negara lagi. Lama dah tu. Malahan, perkataan yang cukup asing ini sendiri telah diperkenalkan oleh beliau.
Sebagai contoh, misi dan visi Majlis bandaraya Shah alam sendiri meletakkan pembangunan Masyarakat Madani ini sebagai teras kepada kewujudannya,
MBSA telah menjadikan nilai-nilai pembangunan mampan sebagai agenda utama dalam melaksanakan pembangunan sosial, ekonomi dan fizikal Bandar raya Shah Alam berjaya dicapai, selaras dengan usaha ke arah Bandar raya Mampan dan wawasan “Menjadikan Shah Alam sebuah Bandar raya bestari yang indah, berdaya maju dan harmonis dengan alam sekitar ke arah mewujudkan masyarakat Madani melalui nilai-nilai pembangunan mampan”.
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Hik mana aku nak gih ni ek sebenarnya??
Sebenarnya nak cakap yang Shah Alam dah ada pusat Karaoke.
Itu je...
Nak gih sana senang je, mula mula carik hotel ini. Nama dia hotel Quality.
Pastu carik signboard ini, dan naik elevetor ke tingkat 24.
Dari tingkat 24 naik satu tangga ke atas tingkat 25.
Bayar lah Rm14 untuk 3 jam dengan free flow drink. (arak pun ada jual you all, kalau nak lah)
Best tak...
tapi yang penting... adaaaaaa
Ada Akak Ziana Zain oke,
Karaoke lain belum ada lagi. Sini ada, cepat sapa suka nyanyi lagu Dingin boleh datang sini.
Hik, on a lighter notes. Pernah sekali dulu ada ura-ura mengatakan Shah Alam akan dilarang mempunyai sebarang pusat hiburan yang boleh melekakan, seperti Panggung wayang, Pusat Snooker, Pusat Karaoke, dan sebagainya.
Tapi sekarang Panggung wayang je belum ada lagi.
Bila nak buat panggung wayang pulak ek.
p/s: Sian PAS, penat je dapat Shah Alam. Tak sempat nak tutup kilang Ancher Beer, dah ada pulak pusat karaoke kat Shah Alam ni ya.
Emmmmmmmmm, abis nak buat camno, Civil Society lah katakan.
Ingredients (शकरपारा ) 1 cup water 1/3 cup sugar 1/3 cup ghee 1 1/2 cup maida (plain flour) ghee to deep fry Method 1.Warm the water, sugar and ghee together till sugar dissolves. 2.Add maida and knead into a soft pliable dough. 3.Divide dough into 4 parts. 4.Roll into chappatis 1/3" thick. 5.Cut with a cookie cutter or knife into small diamond shapes. 6.Lift with spatula and loosen. Keep aside on a dry cloth for 1 hour. 7.Deep fry in hot ghee over slow flame till light golden brown. 8.Drain well and keep aside till cool. 9.Store in clean, dry containers. Making time: 45 minutes. Makes: 2 1/2 cups.
Ingredients: For filling: 200 gms. khoya 50 gms milk powder 1/2 tsp.nutmeg-cardomom-cinnamon powder For cover: 250 gms. plain flour 1 tbsp. cornflour 30 gms. ghee For syrup: 250 gms. sugar 1 cup water 1 big pinch saffron Ghee for deep frying Method 1.Mix ingredients for filling. The mixture should be soft and crumbly. 2.Mix ingredients for cover. Using water knead to a pliable dough. 3.Cover with a wet cloth. Keep aside 4.Boil sugar and water adding a tbsp. of milk to clear the syrup. 5.Boil till the syrup is slightly sticky between the fingers. 6.Strain. Crush and add the saffron. Keep aside. 7.Make 15 to 16 flattish balls of the mixture. 8.Divide dough also into 15 to 16 parts. 9.Roll one part into a puri, place one mixture ball in the centre. 10.Pull up all the sides to seal the mixture and press in centre. 11.Make 5 to 6 such kachoris, heat ghee and fry on low flame till light brown, turning once. 12.Repeat for remaining kachoris. 13.When slightly cool, make a hole in the centre of each (approx. 2cm. diameter). 14.Pour about half tbsp. of syrup and roll kachori around to let the syrup spread. 15.Allow to stand for half hour before serving. Note: The unsweetened kachoris may be stored without refrigeration for one week and sweetened as required .
This can be categorised as one of desserts recipes.
See Sweet Kachori or Gujia Photo above Serves:15 helpings . Time required:2 hr. Shelf life: 10 days .
1. Top Chef the cookbook with an introduction by Tom Colicchio. Bravo has been pushing this cookbook during their Top Chef marathons. So far I've made the Fideos with Clams, which did not turn out quite right although I followed the recipe to a T, and the Moroccan Cubanos which turned out perfect. The fideos were made with angel hair pasta and a cream sauce infused with saffron and mixed with tons of garlic. The problem was there was not enough liquid to cook the pasta, leaving it crunchy. Good flavors though. The Moroccan Cubanos were made with slow roasted pork marinated with Ras al-hanout (a spice blend I've mentioned before which I actually have) and pickled vegetables wrapped in corn tortillas like a taco. Delicious. One drawback: many of the recipes in the Top Chef cookbook require ingredients like elk, foie gras, ostrich fillets, and octopus.
2. Giada's Kitchen. Giada's newest cookbook. Haven't tried anything yet but here's what looks good so far: Crispy Smoked Mozarella with Honey and Figs, Panini with Chocolate and Brie, Linguine with Shrimp and Lemon Oil, Lamb Ragu with Mint, Lemon Ricotta Cookies. Love how her recipes are twists on familiar favorites.
3. Bon Appetit - fast easy fresh. Bon Appetit magazine has a section called "fast easy fresh" which has perfect weeknight meals. Now I have the 770 page book of these recipes. Feel like beef? Just look up the ingredient and you'll find Roast Beef Tenderloin with Wasabi-Garlic Cream or Flank Steak Salad with Roasted Shallots and Goat Cheese. Need to make scones for brunch? Choose from Meyer Lemon and Dried Blueberry Scones or Walnut, Golden Raisin and Fennel Seed Scones. Don't take the same old ham and cheese for lunch, here are ideas for Open-face Lobster Salad Sandwiches, Watercress Sandwiches with Jalapeno-Lemon Butter, or Pancetta, Mizuna, and Tomato Sandwiches with Green Garlic Aioli.
I'll never have time to make all the recipes I want to make.
“This is one of the things I hate about New York,” my friend Yishane Lee said. We had friends visiting from out of town who wanted to go to The Spotted Pig on a Friday night. At 8pm. The Spotted Pig is one of the hottest restaurants in the city, and it doesn’t take reservations. But Jeff Cranmer and Susie Park are good friends, and it was the day after Christmas. That’s a busy shopping day, of course, but an anomalous restaurant day. And the economy is in a shambles, after all. Perhaps The Pig would be quiet.
Nope. I was the first person in our party to arrive, and I squeezed my way through the crowd to get to the host’s stand. The host was nice enough, and apologetic yet fatalistic when he told me it would be a two to two-and-a-half hour wait for a four-top. I thanked him, had him write my first name down (I spelled it out for him, with one ‘t,’ he wrote it with two — that happens more often than not, and it fascinates me) and went inside to wait for my friends. Just so you know, Jeff and Susie are no rubes. They knew it might be a long wait, but they wanted to see what all the fuss over The Spotted Pig was about. Sometimes to find out things like that, you have to wait. It’s one of the things I hate about New York, too.
But of course the most important part of a meal is who you eat with. That’s also the most important part of a two to two-and-a-half hour wait. If you ever see me using unusual but apt turns of phrase, I learned that from Jeff, who seems either to start from scratch or to continue part of his own internal linguistic dialog when he makes observations. I’d give you an example, but I can’t muster any great Jeffisms at the moment. I do think my use of the word “muster” probably came from him, in spirit at least. He was doing a lot more verbal gymnastics when we met, oh, I'm gonna say 13 years ago in Bangkok. But we all had more vigor back in those days. Susie does retail merchandising for Old Navy and was really after me to invest in a $1,000 coffee maker for my home, because a great cup of coffee is worth it. And of course she has a point. Susie is usually right. And she was right that the crowd waiting for tables at The Spotted Pig was more boorish and apparently less accustomed to living indoors or associating with other people than you would expect from New Yorkers. As people stood around in friend groups near the bar, they seemed oblivious to the fact that people behind them might want a shot at making eye contact with the bartender. They didn't seem to know that if you make uninvited physical contact with someone — an elbow to the shoulder blade, a shoulder to the face — you’re supposed to acknowledge it with a brief verbal apology or, at the very least, a look of regret. So it seemed to be a bridge-and-tunnel crowd (living in Brooklyn, I, too, am technically bridge-and-tunnel — I know), but I was with good friends who know not only how to behave in close New York spaces (Jeff and Susie lived in New York themselves for a few years), but also how to gracefully take over bar stools as they are vacated. So we managed to score three stools, and for awhile the four of us tested our balance by sharing them while eating appetizers. We were then thinking of heading to Arturo’s for pizza, but an hour and fifty-seven minutes into our wait the staff offered us a table. And it was a doozy of a table. I don’t usually notice when I’m getting a great table, but we got the corner booth in the back of the ground floor, by the window. Very classy.
What we ate at the bar: prosciutto and ricotta tart with marjoram sweetbreads with piperade and mint sheep's ricotta gnudi with brown butter & sage Somthing else, the name of which I have forgotten, but it’s basically the face meat of a pig made into little cakes — like crab cakes, but out of pork.
What we ate at the table: Chargrilled burger with roquefort cheese & shostrings (two of them split among the four of us) Scallops stewed with girolles & crème fraîche beets with greens Brussels sprouts Walnut, chocolate & Amaretto cake Ginger cake.
Ingredients: 3 pound - chicken parts, preferably thighs, skinned 3 - large ribs celery, cut into 1-inch slices 4 - large carrots, peeled and cut into 1-inch chunks 3 & 1/2 cups - thinly sliced leeks or coarsely chopped onions 1 & 1/2 pounds - fresh spinach, trimmed, chopped, and thoroughly rinsedor two 10-ounce packages frozen chopped spinach 4 cups - chicken broth 1 tbsp - butter or oil 1/2 cup - pearl barley, rinsed 2 - large bay leaves 1/4 tsp - dried thyme leaves 1/4 cup - minced fresh dill 4 to 5 tbsp - freshly squeezed lemon juice (from 2 juicy lemons) 4 cups - water salt to taste HOW TO COOK: Over medium-high heat, heat the butter in the cooker until it begins to foam. Cook the leeks, stirring frequently, until they soften, about 5 minutes. (If using onions, for a sweeter taste, cook them, covered, over low heat for an additional 5 minutes, stirring from time to time.) Add the water and bring to a boil as you prepare and add the chicken parts, celery, carrots, barley, bay leaves, thyme and salt. Lock the lid in place. Over high heat, bring to high pressure. Lower the heat to maintain high pressure and cook for 12 minutes. Quick-release the pressure by setting the cooker under cold, running water. Remove the lid, tilting it away from you to allow any excess steam to escape. With a slotted spoon, transfer the chicken parts to a cutting board. Taste the barley, and if it is still hard (it should be chewy but tender), return to high pressure for 3 minutes more. Spoon off any fat visible on the surface. Remove the bay leaves and discard. Stir in the chicken broth and salt to taste and bring to a boil. Add the spinach and boil the soup over medium heat until the spinach is tender, about 2 minutes for fresh and 5 minutes for frozen. When the chicken is cool enough to handle, remove the meat from the bone and chop or shred it into bite-sized pieces. Return to the cooker. When the chicken is good and hot, turn off the heat and stir in the dill, lemon juice and salt to taste. FOR MORE SOUPS CLICK HERE.
Hari ini bikin roti lagi..buat cemilan. Xiang lagi agak flu, jadi ga keluar rumah deh, ngerem di rumah bikin cemilan. Resepnya masih pake resep yg dulu pnh bkin, bisa diliat disini. Lumayan coz kali ini lebih lunak dari yang lalu. Mungkin waktu itu, klupaan dikasih semprotan airnya pas mo diovennya. Toppingnya bisa dikasih macem macem..terserah anda deh.
Method Fry the moong dhal (before washing) till it becomes little light brown (it will start smelling). Then soak rice and dhal separately for 10 minutes. Thoroghly wash and keep it in cooker with the right water (lesser is o.k)and cook it seperately (in two different containers). Meanwhile cut coconut in very small pieces and fry in ghee. Fry cashew and raisins also separately. Break the jagerry and put in water (very little) and make a syrup. This is done because sometimes jagerry has mud and stones. After we make the syrup strain it through tea strainer. Put the rice and dhal in a big vessel and add milk (may be one cup) and cook it till all the milk gets absorbed. Add jaggery syrup and again cook till even it gets absorbed. Add three big table spoons of ghee, powdered cardamon and cook again for a while. Add fried coconut, cashews and raisins. Serve hot in two cups with a spoon of ghee.
Kebetulan punya aburaage, kira kira mo dibikin apaan? bingung juga. Buka buka buku resep ketemu deh resep ini. Caranya simple aja..ini gw catetin bahannya supaya pada bisa nyoba Bahan 2 lembar aburaage 2 bh kentang tarako mayoinese /telor ikan mayoinese secukupnya
Cara 1. aburaage dipotong jadi 2 bagian. 2. kentang buang kulitnya, rebus, lalu ditumbuk halus 3. campur kentang dengan taroko mayoinese 4. masukkan campuran nya ke dalam aburaage 5. panggang di ferifan hingga kecoklatan
Bikin PR terakhir buat penutupan tahun nih..brokoli n pasta no kissyu..caranya simple aja cuman tinggal tumis2 bahan n campurin saosnya..tambah keju biar sip. Resep originalnya bisa liat disini. Bahannya 50 gr pasta/macaroni 1/3 bh bawang bombai, iris tipis 2 lbr becon, potong lebar 3 cm 1/3 bh brokoli, potong kuntumnya 1 sdm mentega 1/2 sdm kaldu consume lada secukupnya
Saos 2 bh telur 40 ml susu 60 ml krim kental nutmeg/pala secukupnya lada secukupnya 1/2 sdm kaldu 40 gr keju
Cara - rebus pasta n brokoli - becon panggang di ferifan, tambah mentega, masukkan bwg bombai n brokoli - masukkan kaldu, pasta, lada, aduk rata - campur saos, kecuali keju - masukkan hasil panggangan ke wadah yg dilapisi mentega, lalu masukkan saos - taburkan keju diatasnya, lalu oven toster 15 menit.
Hasilnya kayak bikin ebi doria, enak...bau bau susu n keju...hehhe...
Al mirar atrás sólo puedo sonreír por las cosas malas y las cosas buenas que me han pasado a lo largo de mi vida. Que no es muy larga, vale, pero es más larga que la de mucho de los que me leen por aquí.
Y no hablo para parlotear o jactarme de la sabiduría que te da la edad, pero sí es cierto que con el paso de los años las personas nos volvemos más frías, más críticas y distantes. También aprendemos a ocultarnos mejor. A fingir. A maquillarnos con los colores de la incertidumbre.
"Sabe más el Diablo por viejo que por diablo", decía el viejo refranero; y cuánta razón tenía. Nadie lo veía y nadie se lo creía, pero al final todos sabemos que es la verdad.
También aprendemos otras cosas con la edad. A querer a los demás y a querernos a nosotros mismos, dos cosas relacionadas y que realmente no sabemos hacer cuando somos adolescentes con hormonas en ebullición. Aprendemos a escuchar y a callar, a guardarnos nuestras opiniones aunque queramos gritarlas a pleno pulmón o creamos que vamos a dar un buen consejo. Aprendemos a hablar, aprendemos a mentir con mentiras piadosas para ocultar cosas importantes, porque las tonterías suenan ridículas cuando mientes sobre ellas.
Aprendemos a hacer creer a los demás que no entendemos determinadas cosas, a "caernos de un guindo" sin siquiera haberlo trepado. Aprendemos a valorar a los amigos de verdad, a ésos que están ahí aunque tú no se lo pidas; a los que te arrancan una sonrisa entre lágrimas. Aprendemos a utilizar la indiferencia, ése arma que siempre nos han dicho nuestros mayores que es poderosa y a la que nunca le hacemos caso.
Aprendemos a ver el año que se va sin rencor, sin penas ni glorias; a verlo con sus defectos y virtudes, a quedarnos con lo bueno de él. También aprendemos a mirar al próximo año con una sonrisa, como un lienzo en blanco que volver a pintar aunque forme parte de un mismo cuadro, el cuadro de nuestra vida; sin expectativas, sin deseos buenos o malos, simplemente un lienzo en blanco donde garabatear.
Aprendemos a que la puta se puede vestir de reina, y por ende, que una reina puede ser una gran puta... que el sabio puede ser sabio en lo suyo y estúpido en lo demás; que el malo a lo mejor no es tan malo... y sólo lo estás mirando por el lado opuesto del cristal.
Que no hay pedestales altos, sino grandes caídas.
Por cierto, hoy la Puta soy yo. Y hoy soy tu Reina en el castillo de Naipes.
I don’t really like birthday, because it reminded me of my ever increasing age. I hate being an aged person, and lately, article on botox somehow seems very interesting. Emm... I used to dread those people using botox and always think that everyone should age naturally and natural look is the best way for someone to live his life. Now I am becoming more acceptive (is there such word as acceptive) towards people using the drug that kill muscle tissues.
And also, i realised when you reached 35 like me, your concern and priority start to change. You will be concerning more about you reaching 40, rather than wasting time remembering and reminiscing about your sweet 30s and 20s. You keep on thinking about things you have not yet achieve and have not done. And you realized that time is getting limited and it will not wait for you.You start planning more stuff to include in your yearly, monthly, daily activities so you don’t miss things so much. Not that you actually care about it and do it, but you care about the planning part. Maybe because of reading too much motivational books.
Or otherwise called the premenopausal syndrome for unsuccessful male.
But I like birthday celebration, especially those secret ones.
Especially when it is yours and your friends took liberty and spent their time planning to surprise you with cakes and goodies and tried as best as possible to keep it a secret from you, and you somehow knows it , especially when your friends suddenly being very nice to you and take you too karaoke and kept on looking at each others and nod their head as if they are communicating telepathically as if you are not in front of them. You know you are in for a surprise.
And that what actually happen the night before Christmas when some friends gathered and bought cake and food and sang birthday song. What do you do about it? You try to look as suprise as possible and show your happy face lah. What else.
But i was actually very happy and excited about this year's birthday, for some reason i can't explain. Maybe because of the cake, but most probably because i know i am being loved, by friends or someone.
Thank you Richard, kimi, erin and her bf, raz, za, pek nga, for the birthday bash. You people are the best. I celebrated my birthday 4 times this year with 4 different groups of people, but I like what you people did the most, because there was actually a real cake involved.
Hik
this is my banana chocolate cake. the spelled my name wrongly. Hik
The next day was Christmas. Zubir and I went to Mimi’s apartment somewhere in OUG. She organized a BBQ party by the pool.Mimi’s house is just beside Mawi’s apartment. Yes Mawi, the famous singer who recently got married. He is not staying there anymore, but if anyone like mawi and want to see how his apartment door looks like can go to Mimi’s house.
So there were the 5 of us, Mimi, Uncle A, Waiem, Zubir and i having a blast roasting chicken, and gossiping and do what ever people do when bbqing
Uncle A, getting the charcoal ready for the BBQ
Mee mamak, which somehow i like it very much.
The poolside
precooked chicken marinated with lemongrass, onion and some other spices, ayam percik style.
Yummy, BBQ chicken
Going to her house was easy, but getting out from that area wasn’t. We somehow got lost between the confusing road and was actually led to an open Christian grave area. I quickly made a detour back and then was totally lost and almost gave up, not before we come across a Chinese house having a funeral function with a casket in front of the house in this housing area name Taman Tan Yew Lai. How could we get from OUG to this taman Tan Yew Lai don’t ask me, i never know it exist this place. It (the cemetery and the casket) really woke every sense and nerves before i saw a lorry I quickly followed it and prayed to god that lorry is not heading to another funeral or graveyard.
Luckily it did not, I takes us to the main road of Puchong Kinrara. Yes, I don’t know how we can get from OUG in Klang Lama using the PJ route, to Taman Tan Yew Lai and then to puchong kinrara. I sometime amazed myself with my own ability to act stupid. From Kinrara we headed to Kesas and reach Shah Alam in a record time of 2 and half hour.
Hik hik.
Home at last, then i chatted for a while then I went to sleep.
Oh, i want to show something. Mimi have this Mainecoone cat at home and this cat is as big as a dog. Its bloody gigantic and that was my first time ever experienced holding a cat as big as that.
Cute isnt it. It look small in the picture, but look at the picture below you can see how big the cat actually is.
See!!! the cat front leg is as big as mimi's hand.
I really want one of those... I want a mainecoone.
Anyway, the next day, after over sleeping, i mean really-really over, mothers woke me up, while i was busy dreaming playing in a field full of very large cats. Mother asked me to take her to the nearest pond so she can fish. She like fishing so much, and I myself have not fish for quite sometimes got all my gear ready to go fishing as well
When I got to my car, I saw one of the tires was punctured. When I try to take out the spare tire i realized that the right rear tire was also flat.
Just imagine if it went flat at the cemetery. I think I will just drop dead there.
I called Raz and told him about the flat tires and asked him for some favour. Raz took me to the shop and before that we made a short stop at the ATM machine. I have only one hundred ringgit with me, and took out another RM300. Then we made our way to the tire shop.
The Chinese mechanic said, there is nothing wrong with one of the flat tires while the other one have nail attached to it. Obviously someone did something because the other tires are just occay, but it had no air.
This is not the first time it happens to my car. Some idiot around my house must have done it. I curse him and his family of eternal misery. And if he has a car, I swear on his grandmother’s grave he will get into a freaky accident because of a flat tire. Hopefully he is not dead, and dread the things he had done before, for the rest of his life because he no longer have leg or both legs, or blind or have one of his hand missing, and no one can find the hand, because it got detached from the body and flew into a moving cement mixer lorry and end up in a concrete wall of a 40 floors high rise building.
Anyway, the mechanic took no more than 2 minute to repair the problem and it only cost me RM5.
Bloody bugger, and now I have 400 cash with me and I cannot have cash, because I will try to finish it all off because I hate carrying cash around, and I will end up in a supermarket buying things I do not need such as red and purple coloured boxer (because I already bought the blue, yellow, pink and grey one last week, so I need the complete set) or sets of teapot and teacup because I just love tea set. Mother has asked me to stop buying tea set long time ago because she has no place to put it anymore.
So i think i will buy more boxer.
do i look like a day over 35?
Choose your answer correctly or else go read someone else blog.
Ibu ibu jepang hari sebelum tahun baru membuat makanan ini, biasanya dalam jumlah banyak buat dimakan 2-3 hari. ..biasanya anak anak pada pulang ke rumah orang tua untuk merayakan tahun baru bersama dengan makan osechi ini.
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