Kepengen banget makan pancake buatan sendiri, jadi hari rabu tgl 26 Agustus kemaren malamnya gue bikin pancake. Di rumah sudah ada es cream, ada topping coklat n cari tepung pancake, campur susu cair, telur, minyak sayur, trus di adonan yang sudah jadi dimasukin ke dalam Teflon yg sudah dipanasin, bikin satu per satu sampai adonan habis, Setelah itu susun deh pancake yg telah matang taruh es cream (disini gue pake es cream strawberry) dan hiasin dengan topping coklat diatasnya. Hmmm.. yummy enakk banget ^_^, semua kebagian, mami mertua, cici ipar, husband, gue, suster gue ampe Ashton juga kebagian (tp gue cuman kasih es cream-nya aja, doyan lagi minta terus hehehe..)Wednesday, August 27, 2008
Pancake with ice ceam n chocolate topping
Kepengen banget makan pancake buatan sendiri, jadi hari rabu tgl 26 Agustus kemaren malamnya gue bikin pancake. Di rumah sudah ada es cream, ada topping coklat n cari tepung pancake, campur susu cair, telur, minyak sayur, trus di adonan yang sudah jadi dimasukin ke dalam Teflon yg sudah dipanasin, bikin satu per satu sampai adonan habis, Setelah itu susun deh pancake yg telah matang taruh es cream (disini gue pake es cream strawberry) dan hiasin dengan topping coklat diatasnya. Hmmm.. yummy enakk banget ^_^, semua kebagian, mami mertua, cici ipar, husband, gue, suster gue ampe Ashton juga kebagian (tp gue cuman kasih es cream-nya aja, doyan lagi minta terus hehehe..)
Cakwe UdaNG mAyonaiss3
Hari minggu tgl 24 Agustus, gue bikin Cakwe Udang Mayonaisse
Bahan : 3 buah Cakwe siap pakai,belah dua, lalu potong menjadi 3 bagian150 gr Ayam giling50 gr Udang cincang1 buah MAGGI® Kaldu Blok rasa ayam2 sdm MAGGI® Seasoning25 gr Wortel, cincang halus50 gr Buncis, iris halus50 gr Mayonnaise25 gr Wijen, sangrai untuk taburan.
Bahan : 3 buah Cakwe siap pakai,belah dua, lalu potong menjadi 3 bagian150 gr Ayam giling50 gr Udang cincang1 buah MAGGI® Kaldu Blok rasa ayam2 sdm MAGGI® Seasoning25 gr Wortel, cincang halus50 gr Buncis, iris halus50 gr Mayonnaise25 gr Wijen, sangrai untuk taburan.
Cara membuat :
Campur ayam giling, udang cincang, MAGGI® Kaldu Ayam dan MAGGI® Seasoning, aduk rata. Tambahkan wortel dan buncis (sebelumnya di rebus dulu), aduk rata. Masukan kedalam cakwe hingga rapih.
Susun cakwe diatas loyang lalu panggang hingga matang ± 15 menit dengan suhu 160ºC.
Semprotkan mayonnaise diatasnya dan taburi dengan wijen. Sajikan.
Campur ayam giling, udang cincang, MAGGI® Kaldu Ayam dan MAGGI® Seasoning, aduk rata. Tambahkan wortel dan buncis (sebelumnya di rebus dulu), aduk rata. Masukan kedalam cakwe hingga rapih.
Susun cakwe diatas loyang lalu panggang hingga matang ± 15 menit dengan suhu 160ºC.
Semprotkan mayonnaise diatasnya dan taburi dengan wijen. Sajikan.
Whiskey
Whiskey
Another Irish bar attached to a Hotel. It really felt like home to me . It had the look right down only there was no one in the bar who spoke english . Again it had an good selection of Irish Drinks .
Bushmills was first granted their license to distill 400 years ago this year (2008) and so have released the limited-edition "1608" to mark the anniversary. Distilled with crystal malt—a special malted barley called "crystal" because of its bead-like appearance. Regardless of whether its crystal or diamond cut, this whisky still delivers the exceptional smoothness and sweet toffee-like notes you expect from Bushmills. Creamy and mouthfilling with lots of raspberry and currant fruit, this is a great Irish whisky for the collector. A blend of three different types of whiskey—malt whiskey, grain whiskey, and a third component which is said to be a malt whiskey produced from crystal malt. Brewers and homebrewers will know crystal malt well, being a slightly caramelized version of malted barley. Its rich texture suggests a decent malt content for a blend. Layers of sweetness (honeyed vanilla, rummy molasses, toasted marshmallow) are balanced by toasted nuts, dried fruit, and dark chocolate. Very dynamic and with plenty of grit. Smartly bottled at 46% ABV. Advanced Malt Advocate Magazine rating: 90 Points
Little Irish Bar owned by and American. It was nice but did look like some one had thrown up an irish souvenir shop in there. But the whiskey was great.
Here we had Some of my usual Jameson, Paddy, Powers.
I drank my usual Jameson then the owner gave us a Free Bushmills 1608 and a Green Spot .
Green Spot is a pure pot still Irish whiskey, produced specifically for Mitchell & Son of Dublin, by Irish Distillers at the Midleton Distillery,Cork, Ireland. It is the one of the only remaining bonded Irish whiskeys, and is currently the only brand specifically produced for and sold by an independent wine merchant in Ireland. More here
Japan , yatais
Everyone smokes while we eat everywhere :(
Teriyaki fish Japan
Yatai Street food Stalls . Yatais are a specialty of Fujuoka and we ate Ramen . Also on the menu is Oden Hot pot, Yakitori grilled chicken tempura deep fried seafood and veg The ramen was around 6 dollars and was pure joy to eat.We also drank quite a lot of Soju (served with lots of ice and water ) at 4 one morning which was such a lot of fun
Ramen
Busan
Busan
Cant see the beach for the umbrellas
Restaurant is very close to the beach
Some OK Turkish food
I really love Kebabs it is one of my favourite food .
But still haven't had a good one here in Korea yet .
Breakfast muffins
I’m a big fan of muffins. A good blueberry muffin, slightly warm, with a spoonful of vanilla yoghurt is a real treat, especially when the fruit is fresh and the berries burst in your mouth with a little explosion of juice and flavour. I’ve also been a long time fan of Prêt a Manger’s breakfast muffins that were, until not that long ago, amusingly named Morning Glory Muffins, and I’ve been meaning to attempt to replicate them for a while now.
They are chock full of nuts, seeds and dried fruit and have helped me get through many a morning hangover whilst still feeling healthy and without having to resort to a full fried breakfast. They also go really well with coffee and with a Bank Holiday weekend ahead of us I thought I would try to make a batch of these muffins as a weekend treat.
The first step was to try and find a basic recipe for a muffin. One that wasn’t too sweet, too greasy or too complicated. A recipe that was versatile enough to add items to and remove items from without any detriment. This proved to be considerably harder than I expected and I can safely say that, after hunting through hundreds of books and websites, no such recipe exists.
I was also adamant that these muffins would be actual muffins. Most recipes seemed to result in little cakes that refused to rise up over the top of the cases, giving nothing more than a pathetic little dome of cake and a dense body underneath. I wanted a blooming mushroom cloud of muffin, spilling over the top of the case like the flesh of an overweight teen girl ballooning out over the top of a pair of low cut jeans.
This is the holy grail of muffin making – a light cup cake shaped base with a delicious cloud-like top that looks as if it is trying to escape its humble origins. But as a beginner I was unsure how to achieve this feat. I could use industrial quantities of baking powder but I didn’t want the end product to taste like bicarbonate of soda. I was also using wholemeal flour, not noted for its anti-gravity properties. And judging by the photos accompanying the various recipes I consulted, it seemed unlikely that I was going to achieve the desired effect.
And then I had a eureka moment. Instead of mixing the wet ingredients into the dry ones as one complete lot, if the egg was separated and the white beaten, like a meringue, before it was folded in at the last possible moment, then the muffin should be full of the necessary air to rise up like a nuclear explosion. The theory was good, but many sound theories have failed in application. Communism works, in theory, said Homer Simpson. But buoyed by my own Archimedes moment, I was awash with confidence.
And so, with wanton abandon I mixed flour (wholemeal and white) with some oats, a generous quantity of dried fruit (pineapple, cranberries and raisins) and seeds (pumpkin, poppy and sunflower), some brown sugar and a little baking powder before adding the ‘wet’ constituents: milk, egg yolks, vanilla yoghurt, oil, grated carrot and orange juice. The whole lot was mixed together and as the oven was heating up, I went to work with the egg whites, whisking them up until they were transformed from a liquid dribble into a billowy mass.
Once the whisked egg white had been folded into the muffin mixture and divided equally between 12 muffin cases, they went into a hot oven and I crossed my fingers.
There was no superstition necessary, however, and after twenty minutes they had risen up and over, just like muffins should. These were no pathetically domed specimens, little cupcakes vaguely masquerading as muffins. These were bona fide muffins worthy of any bank holiday breakfast table, to be served with steaming coffee, a little butter and plenty of late morning sunshine.
And if you ask nicely, I might even give you the recipe…
www.justcookit.co.uk
They are chock full of nuts, seeds and dried fruit and have helped me get through many a morning hangover whilst still feeling healthy and without having to resort to a full fried breakfast. They also go really well with coffee and with a Bank Holiday weekend ahead of us I thought I would try to make a batch of these muffins as a weekend treat.
The first step was to try and find a basic recipe for a muffin. One that wasn’t too sweet, too greasy or too complicated. A recipe that was versatile enough to add items to and remove items from without any detriment. This proved to be considerably harder than I expected and I can safely say that, after hunting through hundreds of books and websites, no such recipe exists.
I was also adamant that these muffins would be actual muffins. Most recipes seemed to result in little cakes that refused to rise up over the top of the cases, giving nothing more than a pathetic little dome of cake and a dense body underneath. I wanted a blooming mushroom cloud of muffin, spilling over the top of the case like the flesh of an overweight teen girl ballooning out over the top of a pair of low cut jeans.
This is the holy grail of muffin making – a light cup cake shaped base with a delicious cloud-like top that looks as if it is trying to escape its humble origins. But as a beginner I was unsure how to achieve this feat. I could use industrial quantities of baking powder but I didn’t want the end product to taste like bicarbonate of soda. I was also using wholemeal flour, not noted for its anti-gravity properties. And judging by the photos accompanying the various recipes I consulted, it seemed unlikely that I was going to achieve the desired effect.
And then I had a eureka moment. Instead of mixing the wet ingredients into the dry ones as one complete lot, if the egg was separated and the white beaten, like a meringue, before it was folded in at the last possible moment, then the muffin should be full of the necessary air to rise up like a nuclear explosion. The theory was good, but many sound theories have failed in application. Communism works, in theory, said Homer Simpson. But buoyed by my own Archimedes moment, I was awash with confidence.
And so, with wanton abandon I mixed flour (wholemeal and white) with some oats, a generous quantity of dried fruit (pineapple, cranberries and raisins) and seeds (pumpkin, poppy and sunflower), some brown sugar and a little baking powder before adding the ‘wet’ constituents: milk, egg yolks, vanilla yoghurt, oil, grated carrot and orange juice. The whole lot was mixed together and as the oven was heating up, I went to work with the egg whites, whisking them up until they were transformed from a liquid dribble into a billowy mass.
Once the whisked egg white had been folded into the muffin mixture and divided equally between 12 muffin cases, they went into a hot oven and I crossed my fingers.
There was no superstition necessary, however, and after twenty minutes they had risen up and over, just like muffins should. These were no pathetically domed specimens, little cupcakes vaguely masquerading as muffins. These were bona fide muffins worthy of any bank holiday breakfast table, to be served with steaming coffee, a little butter and plenty of late morning sunshine.
And if you ask nicely, I might even give you the recipe…
www.justcookit.co.uk
Tag - You're It
Apparently I’ve been tagged not once, not twice, but three times. I wasn’t too sure what this entailed but after conducting a modicum of research it appears that I have to share six ‘random’ facts about myself and then pass on the meme to a further six bloggers.
My tags came from Kian (Red Cook, blog par excellence), Tom (Under the Tamarind Trees, wonderful Cambodian cusine blog) and Selina (Let’s Chow, another awesome blogger who was kind enough to bestow the ‘Brilliante Blog Award’ upon me as well)
So, here are six Me shaped factoids
1. If I drink coffee after midday, I end up suffering from crippling insomnia, no matter what time I go to bed.
2. I can’t abide the excessive and unnecessary use of the word ‘literally’ when used in the wrong context - as a lazy verbal quantifier. Ditto the word ‘random’. There are very few things that are truly random. The appearance of quarks in a vacuum, perhaps. The photos from your camera phone are not ‘random’.
3. I have an irrational fear of rollercoasters.
4. I am very, very good at procrastinating.5. I developed a crush on She-Ra at the age of four.
6. I have listened to Pulp’s Different Class album more than any other album in my collection.
Urban Pilgrim
Dave’s Cupboard
The Left Over Queen
Gild the Voodoolily
The Student Stomach
And Foodycat, consider yourself tagged. Oh, and help yourself to an award while you're at it.
My tags came from Kian (Red Cook, blog par excellence), Tom (Under the Tamarind Trees, wonderful Cambodian cusine blog) and Selina (Let’s Chow, another awesome blogger who was kind enough to bestow the ‘Brilliante Blog Award’ upon me as well)
So, here are six Me shaped factoids
1. If I drink coffee after midday, I end up suffering from crippling insomnia, no matter what time I go to bed.
2. I can’t abide the excessive and unnecessary use of the word ‘literally’ when used in the wrong context - as a lazy verbal quantifier. Ditto the word ‘random’. There are very few things that are truly random. The appearance of quarks in a vacuum, perhaps. The photos from your camera phone are not ‘random’.
3. I have an irrational fear of rollercoasters.
4. I am very, very good at procrastinating.5. I developed a crush on She-Ra at the age of four.
6. I have listened to Pulp’s Different Class album more than any other album in my collection.
Urban Pilgrim
Dave’s Cupboard
The Left Over Queen
Gild the Voodoolily
The Student Stomach
And Foodycat, consider yourself tagged. Oh, and help yourself to an award while you're at it.
Subscribe to:
Posts (Atom)
Posts
