BUTTERSCOTCH CAKE

Ingredients:
• 2 cups Cake Flour (Sifted) • 1/2 cup Butter or Margarine (Softened) • 1-1/2 cup Brown Sugar • 1 cup Milk • 3 tsp Baking Powder • 1 tsp Vanilla Extract • 1/2 tsp Salt • 2 Eggs

For Butter Frosting

• 1/4 cup Butter or Margarine • 2 tbsp Cream • 1/2 tsp Vanilla Extract • 2 cups Powdered Sugar • 1 tbsp Hot Water
How to make Butterscotch Cake:
•
Take a bowl and put cake flour, baking powder and salt into it. Mix them well.
•
Add brown sugar, butter or margarine, milk (2/3 cup) and vanilla extract to the mixture.
•
Beat the mixture for about 2 minutes at an average speed.
•
Now add eggs yolk and rest of the milk to the mixture. Again beat it for about 2 minutes.
•
Pour the mixture into 8-inch greased cake pan.
•
Preheat the oven at 350 F for 5 minutes.
•
Bake the mixture at the same temperature for about 25-30 minutes.
•
To prepare butter frosting, put the butter over low heat in a pan.
•
As the butter starts turning brown, add the other ingredients of frosting to it. Keep stirring the mixture till it gets smooth. Cool down the mixture.
•
After due time, take out the cake from the oven. Let it cool and now frost the cake with butter frosting.
•
Butterscotch Cake is ready to serve (for Christmas Eve).

You can make the Cake as shown in Butterscotch Cake Photo above.

WHITE CHOCOLATE & MANGO CAKE

Cake:
2 cups all-purpose flour1 teaspoon salt1-1/2 teaspoons baking powder1/2 teaspoon ginger1 cup white chocolate bits2 tablespoons unsalted butter3 eggs1/2 cup heavy cream1/2 cup unsweetened coconut milk1/4 cup sugar2-3 mangoes
Frosting:
1 8-oz block cream cheese, softened1/2 cup unsweetened coconut milk1/4 cup confectioner's sugar1/ cup shredded coconut, sweetened1 teaspoon vanilla
Cake:
Combine flour, salt, baking powder and ginger in a mixing bowl. Set aside. In a double broiler, over a low flame, melt white chocolate bits with butter. Add eggs, cream, coconut milk, and sugar. Stir occasionally over low flame until mixture is smooth and creamy. Add to dry ingredients, and stir until well-combined. Add mangoes, and gently fold until just mixed. Bake in a greased or lined 9"-13" loaf pan in a preheated oven at 350°F for about 1 hour, or until a toothpick inserted in the center comes out clean.
Frosting:
Beat cream cheese and coconut milk together, by hand or with an electric mixer, until they come together. Add confectioners sugar, shredded coconut, and vanilla, and continue to beat until soft peaks form.
Let cake cool and dry at least 1 hour. Frost the top and sides of cake with creamy coconut frosting. Garnish with extra coconut and/or fresh mango slices, if desired.
Serve with a sweet tropical drink, such as pina colada.
Submitted by: Dan Mishkin

Decoration can be as shown in White choclate cake photo above.

CHOCOLATE FROSTED RUM CAKE

Cake:
2 cups sifted cake flour2 teaspoons baking powder1/4 teaspoon each baking soda and salt1/2 cup butter1 cup sugar2 eggs, separated1 teaspoon freshly grated orange rind1/2 cup orange juice1/3 cup Bacardi's or other white rum1/4 teaspoon almond extract1/4 teaspoon vanilla extractwhipped cream filling (recipe below)chocolate frosting (recipe below)1½ cups chopped pecans
Preheat oven to 350°F.
Butter and lightly flour two 9 inch round layer cake pans. Sift together flour, baking powder, baking soda and salt. Cream butter; on low speed, gradually add 3/4 cup of the sugar. Add egg yolks and orange rind; beat thoroughly on medium speed.
Combine orange juice, rum, vanilla and almond extracts. Add half of the flour mixture to the egg yolks mixture; add half of the orange juice/extracts combination, then add more of the flour mixture. Continue adding the two mixtures alternately in this fashion until all of the flour and orange juice mixtures are used up.
In a separate bowl, beat egg whites until stiff, but not dry, using the whisk attachment of the mixer. Add the remaining sugar gradually, beating thoroughly. Fold the whipped egg whites gently into the batter batter (previous mixture). Pour into the two prepared pans.
Bake for 20-25 minutes (or until cake tests done) in a preheated 350°F oven. Remove from oven and cool in pan on a wire rack for 5 minutes, then run a butter knife along the edges to free the cake.
Using an electric knife, split cake horizontally. fill the layers with whipped cream filling and frost with the chocolate icing. Sprinkle top of cake with chopped pecans; press nuts into the sides of cake. Chill overnight before slicing into serving sized wedges.
Whipped Cream filling:
2 teaspoons Knox unflavored gelatin (1 envelope)2 tablespoons cold water2 cups heavy cream (1 pint)1/2 cup confectioners' sugar1/3 cup white rum
Sprinkle gelatin over cold water in a small saucepan; heat slowly until gelatin has dissolved. Remove from heat and allow to cool for 5 minutes. Combine cream, sugar and rum' beat until stiff. Gradually add gelatin and beat just until it holds shape. Refrigerate until ready to use.
Frosting:
6 tablespoons butter1 cup confectioners' sugar2 eggs4 squares (4 oz.) unsweetened chocolate, melted2 tablespoons hot water
Cream butter in a mixing bowl with sugar until soft; add sugar gradually, beating thoroughly. Add eggs, one at a time, beating after each addition. Blend in melted chocolate and hot water. Refrigerate until ready to use.
Submitted by: CM

Can decorate your cake as above Choclate cake Photo.

COCONUT CHUTNEY RECIPE - Chutneys Recipes

Ingredients
2 cups of fresh coconut, shredded 10 dry red chillies 1 sprig curry leaves A large pinch of hing (asoefetida) 1/2 tsp methi(fenugreek) seeds 2 tsp udad dhal 2 tsp channa dhal 1 small tomato Salt to taste
Method
Heat some oil and add the dhals, curry leaves, hing, methi and red chillies. Fry till done. Add this to the coconut and tomato and blend into a smooth paste. Add salt to taste. Goes well with dosas, idli and plain rice.
Coconut chutney is used as side dish with all types of Dosas, Idlies, Vadas ( Refer "South Indian Dishes" Category). See Coconut chutney photo (above) to have instant tase in your mouth.

FOR ALL OTHER CHUTNEYS Click Here.

RECIPE FOR GREEN ALL-PURPOSE CHUTNEY - Chutneys Recipes

Ingredients:

15 green chillies 1/2 cup coriander 1/2 lemon 1 tbsp. sev or potato wafers crushed 1/2 tsp. jaggery salt to taste 1 tsp. oil 1 clovette garlic

Method:

Put all the ingredients , except oil and asafoetida , in a small mixie. Heat the oil and add the asafoetida and put in the mixie. Run the mixie till a smooth chutney is obtained. Try using no water or as little as possible to make the chutney keep longer. Add water as and when required. Store in a clean glass bottle.

Note: Sev is a fried Indian snack made of gramflour. Makes 1/2 cup chutney

Making time: 5 minutes

Shelf life: 1 week (refrigerated)

See Green Chutney Photo.

FOR ALL OTHER CHUTNEYS Click Here.

PEAR AND MANGO CHUTNEY RECIPE - Chutneys Recipes

Ingredients:

250 gms. raw firm mango 250 gms. pears. 500 gms. sugar 2 tsp. salt 1 tsp. red chilli powder 1 tsp. garam masala 1 tbsp. marshmelon (kharbooja) seeds. 1 tbsp. raisins. 2 cloves powdered 8 each almonds and cashews chopped finely.

Method:

Peel and mash and pear. Put 1 tbsp. sugar in a heavy saucepan. Heat on a low flame, stirring and cooking till it turns brown. Add 500 ml. water and boil. When the sugar has fully dissolved in the water add remaining sugar. When it begins to boil again add the mashed fruit, cashew, raisins, seeds, chilli and salt. Boil till a thick jam consistency is obtained. Stir occasionally. Add the clove powder and garam masala. Cool a bit and transfer to clean airtight jar.

Making time: 1 hour

Shelf life: 1 month

Makes 1.5 kgs.

munh main laao paani, dekho mango chutney photo jaani

FOR ALL OTHER CHUTNEYS Click Here.

MINT CHUTNEY RECIPE - Chutneys Recipes

Ingredients

1 bunch mint leaves, washed and chopped 1 small onion, chopped 3-4 cloves garlic, crushed 1 small piece ginger, sliced 4-5 green chillies, chopped 1 tsp coconut(optional), shredded 2-3 tsp lemon juice 1 tsp cumin seeds or powder 1 tsp urad dhal 1 tsp channa dal Salt to taste

Method

Fry all these in a little oil, one by one. Blend to a smooth paste using a little water.

Dont Forget to see the Mint chutney photo for proper garnishing.

FOR ALL OTHER CHUTNEYS Click Here.

RECIPE FOR PAV BHAJI - Snacks Recipes

Ingredients

8 pavs (squarish soft buns about 4" x 5" size) butter to shallow fry.

For Bhaji

1 capsicum chopped fine 2 onions chopped fine 2 tomatoes chopped fine 2 1/2 cups chopped mixed vegetables (beans, carrots, cauliflower, potota, beans, bottle gourds, etc.) 1/2 cup shelled peas 2 tbsp. butter 2 tsp. pavbhaji masala 1 1/2 tsp. chilli powder 1/4 tsp. turmeric powder 1/2 tsp. sugar salt to taste 1 cup water (in which vegetables were boiled) 1/2 tsp. each ginger grated, garlic crushed juice of 1/2 lemon.

To Garnish

1 tbsp. coriander chopped 1 onion chopped small pieces of lemon

Method

Pressure cook mixed vegetables and peas till well done.

Mash them coarsely after draining.

Heat butter in a pan.

Add ginger-garlice, capsicum, onion, tomatoes.

Fry for 2-3 minutes till very soft. Add pavbhaji masala , chilli powder, turmeric, salt, sugar and fry further 2-3 minutes. Bring to boil. Simmer till gravy is thick, stirring and mashing pieces with masala, in between.

Add lemon juice, stir.

Garnish with chopped coriander and a block of butter.

For Pavs

Slit pavs horizontally leaving one edge attached. (To open like a book). Apply butter (as desired) and roast open on a griddle till hot and soft with the surface crisp on both sides. Serve hot with bhaji, a piece of lemon and chopped onion. Making time : 30 mins. (excl. pressure cooking time)

Serve : 4 (2 pavs each)

For Serving, see Pav bhaji photo above

For More Finger licking Snacks Click here.

RECIPE FOR SAMOSA - Snack Recipes

Ingredients

For cover: 1 cup plain flour (maida) 2 tbsp. warm oil water to knead dough

For filling: 2 potatoes large boiled, peeled, mashed 1 onion finely chopped 2 green chillies crushed 1/2 tsp. ginger crushed 1/2 tsp. garlic crushed 1 tbsp. coriander finely chopped 1/2 lemon juice extracted 1/2 tsp. turmeric powder 1/2 tsp. garam masala 1/2 tsp. coriander seeds cru shed 1 tsp. red chilli powder salt to taste oil to deep fry

Method

For dough: Make well in the flour. Add oil, salt and little water.Mix well till crumbly. Add more water little by little, kneading into soft pliable dough. Cover with moist cloth, keep aside for 15-20 minutes. Beat dough on worksurface and knead again. Re-cover.

For filling: Heat 3 tbsp. oil, add ginger, green chilli, garlic, coriander seeds. Stir fry for a minute, add onion, saute till light brown. Add coriander, lemon, turmeric, salt, red chilli, garam masala. Stir fry for 2 minutes, add potatoes. Stir further 2 minutes. Cool. Keep aside.

To proceed: Make a thin 5" diam. round with some dough. Cut into two halves. Run a moist finger along diameter. Join and press together to make a cone. Place a tbsp. of filling in the cone and seal third side as above. Make five to six. Put in hot oil, deep fry on low to medium till light brown. Do not fry on high, or the samosas will turn out oily and soggy. Drain on rack or kitchen paper. Serve hot with green and tamarind chutneys (refer chutneys), or tomato sauce.

Making time: 45 minutes

Makes: 20 pieces (approx.)

Shelflife: Bestfresh

See Yummy Samosa Photo, for good serving.

For More Finger licking Snacks Click here.

RECIPE FOR VEGETABLE CUTLETS - Snacks Recipes

Ingredients

1 medium size carrot

1 medium size potato

1 medium size beet root (optional)

4-5 Beans Peas (optional)

To Grind

garlic 1 small piece

Fennel seeds 2-3

Green chili 2-3

Coriander leaves little bit

One medium sizes onion finely cut & keep.

To dip

2-3 tablespoon of Maida & add little bit of water and mix them well (it should be pouring like idli flour) Powder Take 3-4 slices of bread & powder them. (you can use either breads crumbs)

Method

1.Finely cut all the above said vegetables.

2.Wash & Pressure-cook with little bit of water, turmeric powder & salt.

3.Smash them & keep it aside (if there is any excess waterin the cooked 51 vegetables just drain).

4.Heat one tablespoon of oil.

5.Fry onions till it turns into brown & add the grounded paste. Just fry for few seconds.

6.Then add the smashed vegetables & fry till it gets thickened. Wait to cool.

7.Then make them into small balls and dip it in the above said Maida consistency & immediately smear them in the above said powder and spread them in the plate or paper to dry.

8.Once everything over just do deep-fry or roast both the sides of them by adding little bit of oil till it turns into brown in the wok or thava.

Servings: 12-15 (depends upon the balls you are making)

Side Dish: Ketchup, Chilly chutney.

See above Veg Cutlet photo for good Serving.

For More Finger licking Snacks Click here.

MIX VEG CURRY RECIPE - Curry Recipes

Ingredients

1 cup mixed vegetables sliced, boiled (use carrot, cauliflower, beans, peas, potato, etc.) 1 tomato sliced 1/2 coconut grated 1/2 tsp. ginger grated 1/2 tsp. garlic crushed 3 green chillies 1 tbsp. sesame seeds 1/2 tsp. each cumin, mustard seeds 1/2 tsp. red chilli powder salt to taste 1 tsp.lemon juice 2 cloves 1" piece cinnamon 2 tbsp. butter

Method

1.Drain the boiled vegetables, keep stock aside.

2.Blend together, coconut, chillies, sesame seeds, cinnamon, cloves in mixie.

3.Heat butter, add seeds, allow to splutter.

4.Add ginger, garlic and paste.

5.Stir fry for 3-4 minutes.

6.Add vegetables except tomatoes.

7.Add 1/2 cup stock. Cover, simmer for 5 minutes.

8.Add salt, chilli powder,tomatoes and cook till gravy is thick.

9.Serve hot with parathas or chappatis.

Making time: 20 minutes.

Makes: 2 servings

For comparison, see mix veg photo above.

RAJMA CURRY (KIDNEY BEANS CURRY) RECIPE

A favourable from the Punjab. Preparation time : 20 minutes
Cooking time : 20 minutes.
Serves : 6.
Ingredients. 1 teacup red kidney beans (rajma) 2 onions, grated 1 teaspoon chilli powder 500 grams tomatoes 2 teaspoons sugar 3 tablespoons ghee Salt to taste

To be ground into a paste:
7 cloves garlic

7 green chillies

25mm. piece ginger

1. Soak the red kidney beans over night.

2. Next day, cook in a pressure cooker. Drain.

3. Heat the ghee and fry the onions for 2 to 3 minutes. Add the paste and chilli powder and fry again for 1 minute.

4. Add the cooked red kidney beans.

5. Cut the tomatoes intobig pieces, add 2 teacups of water and cook. When cooked, take out a thick soup through a sieve.

6. Add the tomato soup to the rajma mixture.Add the sugar and salt.

7. Cook for a few minutes.

For comparison, see Rajma curry photo above.

RECIPE FOR MIXED DAL DOSA - South Indian Recipes

INGREDIENTS:

1 cup rice

1/3 cup each yellow moong, channa, udad dal

2 tbsp. curds

1/2 tsp. soda bicarb

2 tbsp. oil

salt to taste

oil to shallow fry

Method:

Wash rice separately and dals toghether. Soak in plenty of water and keep aside for 5-6 hours. Wet grind the rice till semolina type grain can be felt Wet grind rice till fine.Mix both batters. Add the curds, salt, soda and oil. Mix well till fluffy and light. Keep aside for 3-4 hours before making dosas. Heat griddle, pour batter and make as for plain dosas. Serve hot with chutney. Make thin or thick as desired.

Makes: 8-10 medium sized dosas

Shelflife: 1 day refrigerated.

Texture: Light and thin, foldable but crisp.

RECIPE FOR PEDHAS - Desserts Recipes

INGREDIENTS

500 gms. khoya (mawa) 300 gms
. sugar 3 drops colour as required 8 to 10 pistas sliced 1/2 tsp
. cardamom powder cookie mould
Method:
Grate khoya . Powder sugar . Mix together in a skillet . Heat on low flame , stiring continously . Cook till mixture thickens . It should form a very soft lump . Cool for 10 minutes . Add cardamom powder & colour . Mix well . Take a small fistful of mixture . Form a ball . Press into the cookie mould . Turn out carefully . Press 2-3 slices of pista on the centre . Repeat for remaining mixture .
Note on khoya.
Khoya is available in most Indian sweetmeat stores anywhere. Making at home consumes time but isn't that difficult. Boil milk on high flame in a large heavy saucepan till water evaporates , leaving a soft lump. Stir frequently while cooking. OR Substitute with 1 tin (400 gms.) condensed milk and 1 cup milk. Lessen sugar by 1/2. Boil till a soft lump is formed. Stir continuously while cooking.
Serves: 36 pieces
Time required: 1/2 hr.
Shelf Life: 15 days (refrigerated)

For comparison, see Pedha photo above.

Buccellato, Sweet Christmas

In Palermo the sweet for Christmas is the Buccellato or cucciddatu. Is apparently a simple cake, made with pastry, but it contains within itself flavors that speak of Sicily. Figs, raisins, pine nuts, almonds, walnuts, orange etc.
The form generally is a donut, decorated with honey and pistachios or from icing sugar. I buccellatini (small pieces of buccellati)are also covered in white icing sugar and colored sugar "diavoletti".

This cake originates from the country world, perhaps from the "panificatus" of the Old Romans, its name is derived from the Latin "buccellatum" bread cut in pieces.
As for the filling, you can think of Arab origin since it is an association of traditional flavors of this cuisine.

There are several recipes Buccellato, where there may be slight variations in both the dough (you can use butter or lard, some people put ammonia, but I do not recommend), some people in the filling joins all the ingredients with jam, others with honey, some with an egg yolk, some people add chocolate, cinnamon or cloves. The decor may vary too..

Ingredients:

500 gr. 00 of flour, 300 gr. butter, 200 gr. sugar, 3 eggs, 1 dl milk, half cup of Marsala wine, 300 gr. figs, 200 gr. raisins, 100g. of sultana raisins, 150 gr. shelled walnuts, 30 gr. of pine nuts, 30 gr. of candied orange peel, 100 gr. candied pumpkin, chocolate fondant to 50gr flakes, 150gr of toasted almonds, orange marmalade, a pinch of cinnamon.

Procedure:

kneading the flour, sugar, butter, eggs and milk. When everything is well amalgamated, let stand for about an hour in the refrigerator.

For the filling grind dried figs, sultanas, raisins, tree nuts, pine nuts, the orange peel, pumpkin, almonds, mix and put on fire along with the Marsala wine for about ten minutes. Outside the fire add three tablespoons of orange marmalade and allow to cool.

Pave the dough (1 cm thick) into a rectangle, place the stuffing, distribute the flakes of chocolate and wrap-shaped donut. Affect the surface with cuts that show the filling.
The Buccellato must be placed on a floured baking dish, in preheated oven at 180 ° for about half an hour. You can then garnish in several ways:
Dissolve 4-5 tablespoonfuls of honey, put it on the surface of the
Buccellato to make it glossy and garnish with candied fruit mixture.

Put on the surface of the Buccellato, a tablespoon of orange marmalade dissolved in water, then sprinkle with chopped pistachios and put in the oven for another five minutes.
Put on the surface of the Buccellato icing sugar.

The choice is yours
Allow to cool and good appetite!

The Baccalà

The Baccalà (salt cod) is a particular type of cod, fished in the Atlantic sea, different from cod that is caught in the Mediterranean sea, known by the name Nasello.
How is it that a fish of the North arrived in Sicily and has become an essential food (especially in the past), ingredient
of traditional dishes (fried cod, with raisins, a sfinciuni)?

It arrived in Sicily by the Normans, descendants of the Vikings (great navigators of Norway) who fished in these seas cod, which used to store it through a drying process in the open air, reducing rigid like sticks. So the type of fish conservation gave a new name, which was "stick fish", in the Flemish word "kabeljaw", which became our baccalà, or a derivation of Anglo-Saxon stick (wood), fish (fish,) or Norwegian stockfish, from which our stoccafisso.

In the years to follow, the Basque people of northern France and of Spain encounters this kind of cod, going hunting for whales. These fishermen began using a new type of conservation, both to transport in warmer lands, both because they generally put under salt the meat of whales. They conserved cod, gutted, beheaded and putting it under salt (this method was later resumed and expanded also by the Vikings).

It is so that even today is conserved the salt cod, differently from that which we call stockfish, which is dried in the open air.
The use of salt cod arrived in Sicily thanks to the Normans and later as a bargaining chip (in exchange for the salt of Trapani) and became a protagonist of our tables because it was a cheap, but is a nutritious food because it is rich in protein.

The salt cod was consumed on Friday for Lent and especially during the period of December to the immaculate conception for the New Year dinner.
To be cooked, the salt cod needs a preceding process of desalination (which lasts from twenty-four to forty-eight hours), to make his flesh softer. This process starts already in fishmongers. Is possible to see in our markets (or Ballarò or Cape), the benches where there are fillets of cod dipped in pans of water or under taps of cold running water .Before cook, you rinse in cold water.

Fried cod (Baccalà):
is a simple recipe, cover, with flour,the fillets previously rinsed and cut into pieces , fry in boiling olive oil . Put in absorbent paper and are ready

Baccalà with passuli (raisins):
chop an onion and fry it in a pan with a clove of garlic in extra virgin olive oil. Add tomato sauce or tomato extract (lengthened with the water needed). Adjust salt. Add a handful of raisins (big), previously soaked in water. When the sauce is ready, put gently cod fillets previously rinsed and let cook for one quarter of an hour, taking care that it don't attack at the bottom of the pan. (someone adds also black olives).

Baccalà a sfinciuni: prepare the sauce that is the same that we used for the sfincione. Cut into slice the onion and fry it in a pan with extra virgin olive oil, add chopped anchovy. Add chopped peeled tomatoes or tomato sauce, salt and pepper. Cook for twenty minutes.
Prepare a baking dish with paper oven unta of extra virgin olive oil. Put the cod fillets and cover with the previously prepared sauce and add oregano. Put across the surface abundant breadcrumbs.
Put in the oven for about 15 min. Some people add black olives, there is another version where you add in the pan even touches of potatoes boiled.

Baccalà apparecchiato alla palermitana: (see capone apparecchiato).

bad day

hurm. awal2 pagi lagi dah x best.
imagine. dr pagi. til now.
try on9 bnyk2 kali.
i mean. mmg blh connect internet.
but then. slow gile3.
esp bile bukak friendster & myspace.
mujur blh bukak blog ni.
nape eh??? tlg sape2 explain...

imagine. nak buka myspace. nak log in pon lame gile.
then nak tukar status and mood pun x blh.
nak reply comment x blh.
n i did try bnykkk kali!
then. mmg x leh buat ape la dkt myspace.
nih nak bace comment pon tak boleyh!
huu. sorry guys. if nmpk ade on9 tu pon.
mmg x blh buat ape2 pon. haih~

friendster plak. nak log in senang.
then. masok2 je. x de pape. i mean. log in je.
kan de tunjuk "new comments" pe sume kan?
terus die blank. putih je~ waaaaaaaa.
kalau kuar mcm biase pon.
click je dkt new comments ke ape.
then terus stuck. gitu je lah.
td pon mujur sgt3 sempat reply comment.
after try berpuluh kali! huu.
sdeyh owh. sorry again dkt semua. huu.

right now! ym pon x leh bukak!
ya allah. tataw la nape malang gile nih.
agak2 nape jd mcm ni?
tlg tlg! huhu. sape2 tlg bg pape pendapat.
or penyelesaian? hurm... tension taw.
try berjam2 kot? berpuluh kali kot?
silap2 beratus dah. kang esok. tetbe lak.
blog pun x leh bukak? mmg huu.
haru biru sungguh...

so. sorry semua. yg hantar comment.
kalau sempat approve pon. mmg sempat approve je.
nak reply langsung x boleh ni. sob3...

then. hari ni dpt result. yup. tadi.
x best mane. turun. waaaaaaaaaaaaa.
3.19 je. syukur x de repeat. but still.
sedeih. sob3...sbb ramai org improve.
haih. my fault. okay2. dont give up.

and bnyk lg bnde hari ni.
yg rase cam. nak marah. nak nangis.
skt pale sudah. help me~ =[

The Ten Greatest Albums of 2008

Regular readers of this blog (thank you all, you are wonderful people) will probably know that aside from food, music is the other great passion of my life. It is a rare occurrence when the house is silent whether I am working, cooking, writing, reading or even (occasionally) sleeping.

I even have a little widget in the sidebar (somewhere down there, see) that tells you exactly what tunes are supplementing my life at any given moment. ‘At the moment I am cooking to the sounds of…’

2008 has been a very good year in music and there have been a whole bunch of albums that have rocked my world. But in a long running game I play with a good friend, these have to be distilled right down to a hyper-concentrated top ten – a dense and chewy countdown of the best sounds of the year, the definitive aural odyssey of the last twelve months.

What does this have to do with food? Well, in my eyes food and cooking are inextricably linked. They each form key aspects of the creative process. They are about passion. They are about feeling and expression. They are about placing your soul on a plate and waiting for others to judge what you have made. They are not about TV phone ins and soul-less, ball-less, over-produced, mis-understood, exploitative, heavy-handed cover versions of Leonard Cohen songs. But anyway I digress. Here’s my top ten. Feel free to add you own.

10. Saturnalia by the Gutter Twins


9. The Evening Descends by Evangelicals


8. Dear Science by TV on the Radio


7. Only by the Night by Kings of Leon


6. Do You Like Rock Music by British Sea Power


5. Glasvegas by Glasvegas


4. Red of Tooth and Claw by Murder by Death


3. For Emma, Forever Ago by Bon Iver


2. In The Future by Black Mountain


1. Keep Your Eyes Ahead by The Helio Sequence