Tuesday, March 31, 2009

What a genius GUINNESS ads

In this cluttered world of creativity, there's always a room for new ideas. Having a role as an advertising Art Director, it's my responsibility to deliver an advertising campaign that is not a copycat and will try to make sure it's always new. Quite a very difficult task. So there's a truth in this poster above. I easily got it because I'm a MAC user for almost 10 years now. I think it's a clever poster.

Well these next poster series are my all time favorite award winning campaign. It's the new Guinness extra cold beer. Since I am a black beer drinker, there's no doubt that I wouldn't like this creative execution. I can relate. They say that black beer is best drink when cold. What more when extra cold? Loving it! Oh what if there's a honey in it too? Perfect! Now, I can still remember the last time I drank Guinness. It was July 18, 2008 and I was dying to watch "Dark Knight" the movie that day. Instead, I just went to Murphy's in Rufino street. I had a Guinness but wasn't able to finish the huge black beer mug. I was extremely grieving and sentimental at that moment and left the pub. I felt my pain as I walked on the street and took a glance at Rufino Tower. I hailed a cab and tears fell and I suddenly became furious and at that moment I felt that the life I love was already snatched by a thief.

Let me drink another mug and say Cheers! Good life is ahead...
Happy April Fools!!!

hugs,
joanie xxx



Seoul Eats Brings Us Rice Cake Competition

Image from here
Think of this as the Iron Chef for rice cake. The winner will not only get fame, they will also win 2,000,000 won. You heard me correctly. 2 million won. The Second Place winner will win 1 million won, Third Place 500,000, and fourth 300,000. Not bad huh?


For more Info Check out Seoul Eats here

Tteok (pronounced [t͈ʌk]) (also spelled ddeock, duk, dduk, ddeog, or thuck) is a Korean cake made with glutinous rice flour (also known as sweet rice or chapssal), by steaming. Normal rice flour can be used for some kinds of tteok. There are hundreds of different kinds of tteok eaten year round. In Korea it is customary to eat tteok guk (tteok soup) on New Year's Day and sweet tteok at weddings and on birthdays. It is often considered a celebratory food and can range from rather elaborate versions with nuts and fruits down to the plain-flavored tteok used in home cooking. Some common ingredients for many kinds of tteok are mung bean, red bean, and sweet red bean paste, Korean mugwort, jujube and other dried fruits, sesame seeds and oil, sugar, andpine nuts.

http://encyclopedia.vbxml.net/Ddeok
Image from here
If only I was still in the country for this I would so be there.
Here is a Video on how to make Rice cake
http://www.maangchi.com/recipes/gyungdan

My Favourite 송편

http://www.maangchi.com/recipes/songpyeon


http://www.kimchibulgogi.com/sweet-rice-powder-cake-recipe/

These Are really cute
http://mykoreankitchen.com/2007/02/02/strawberry-rice-cakes-for-my-valentine/

ordinary day

29th march 09, sunday - happy birthday eyann!
- met khairi [senior from mrsm langkawi] at mid valley.
- we watched '12 rounds' & he gave me a novel
'6 suspects'
as a present for my result.
- 6 suspects is written by the same writer of slumdog millionaire.
- 12 rounds is not bad. i mean. i love action movies.
- and i love to c how genius the smooth criminal is.


30th march 09, monday -happy birthday aouq [faten's bf]
- i've got a teddy bear from my TTM
- and also a few souvenir from him.
- no class,free on monday. so just hu-ha with my TTM.


31st march 09, tuesday - happy bday salghee.
- i've got some keropok segera from emma. and it's FOC!
- as soon as i arrived college, i've been told that my class - canceled!!!
- lepak-ing at the nearest restaurant n then met TTM.


and. last night. i'm glad that i've no nightmare n sleep very well.
since last 3 nights, sy asyikkk mimpi ngeri!
seriously, 3 nights in a row. and. blh ingt dgn jelas mimpi2 tuh.
3 days in a row jgk sy bgn mengejut. skt kepale okay.
n semlm b4 tdow mmg sy basuh kaki dgn baikkk.
sy pasang surah yassin b4 tdow & bace 3 qul bnyk kali.
n tdow! gosh...lega gile dpt tdow dgn, better~
anyway. sy baru perasan. murah jgk rezeki sy kan?

mksdnye... sy masih dirahmati Allah kan? erm.
harapnye begitu. sy harap Allah syg sy lg.
bnyk sgt salah sy pd-Nya.
everyday. i've made a lot of sin.
huuu~~~ alhamdulilah



David Chang


David Chang is a noted American chef. He is chef/owner of Momofuku Noodle Bar, Momofuku Ko and Momofuku Ssäm Bar in New York City.[1]
His Parents are Korean .
http://en.wikipedia.org/wiki/David_Chang

He taught English in Japan for a short while
.
His first restaurant and most famous Momofuku he see it as fast food.
http://www.momofuku.com/

Deluxe bo ssam dinner package from Momofuku.
Package 350 dollars for 8-10 people
Bo Ssam with sauces, Lettuce and rice
choose 4 seasonal Items
10 pork buns
cole slaw
sweet potato puree
brussels sprouts
azuli beans with bacon
kimchi apples
collard greens
Blondie pie

Bo Ssam is one of my favourite thing to call in on a Sunday
http://macs-foodkorea.blogspot.com/2008/06/bo-sam.html
http://macs-foodkorea.blogspot.com/2009/02/calling-in-bo-sam.html


Here he talks for an hour with Charlie Rose
http://www.charlierose.com/view/interview/9181


More Reading here -here
http://gothamist.com/2008/03/17/the_new_yorker.php

Chang opened Momofuku Noodle Bar in 2004 after having an epiphany: "Why can't I cook something simple? I'm not an awesome cook—I just want to make noodles." MacFarquhar writes, "The idea of Noodle Bar from the start was to take the humblest meal—a bowl of noodles, a pork bun—and, with a combination of obsessive devotion and four-star technique, turn it into something amazing."

http://newyork.seriouseats.com/2008/03/david-chang-as-he-opens-momofuku-ko.html



Mr. Chang was born in northern Virginia, where his father, an immigrant from South Korea, worked in the restaurant industry, eventually opening a restaurant. His family wanted Mr. Chang to go into law or finance, but he studied religion in college and graduated with no particular goal. In his early 20's, he lived in London, taught English in Japan and had a variety of jobs in New York, from bussing tables to working in the finance industry. Finally, he enrolled in culinary school. He worked at Mercer Kitchen in Manhattan, then got a job in the kitchen at Craft after agreeing to answer phones for a month. After two years at Craft, he returned to Japan and worked at a small soba shop, then at a restaurant in the Tokyo Park Hyatt, followed by a year at Café Boulud in New York. Saying he was ''completely dissatisfied with the whole fine dining scene'' and its pretentiousness, he decided to open his own restaurant -- working with his Momofuku partner and co-chef, Joaquin Baca.

http://topics.nytimes.com/top/reference/timestopics/people/c/david_chang_chef/index.html
David Chang Cooks With Marta Stewart
Here

Thanks for playing

March 31

For the past two weeks I've been asking Food Writer's Diary readers to guess about what percentage of Dunkin’ Donuts’ revenue comes from donuts.

Here’s how many of you guessed what:
12 percent: 10 (26%)
28 percent: 19 (50%)
53 percent: 8 (21%)
82 percent: 1 (2%)

The answer, according to recent information from Dunkin’ Donuts, is 12 percent.
So now you know.

Bury Black Pudding

Going back two or three generations, East Anglia is my ancestral home. My grandfather maintained that we could (loosely) trace our lineage back to that most famous nuisance Wat Tyler, leader of the Peasants' Revolt.

In that sense, since moving back to Cambridge, I've returned 'home'.

But I was born and bred in the North West. My accent may be softening (or non-existent) but I still feel an affinity for this part of the country.

There are a few culinary traditions that seem to be unique to the region: Eccles cakes (a flaky pastry cake housing a lightly spiced and tightly packed collection of raisins), Lancashire oven bottoms (a soft bread roll), chip barmcakes (said bread roll stuffed with chips and possibly a splash of thick gravy. Carb-tastic) and black pudding.



There are many variations of 'blood sausage': Spanish Morcilla, French Boudin Noir, or the Boudin Rouge from Louisiana. But the best come from the large Lancashire market town of Bury ('Buh-reh') just north of Manchester.

Made with pigs' blood, thickened with oats and pork fat, it is then spiced, stuffed into natural casings and steamed, transforming the colour from a vibrant red to the familiar black.

They are then left to cool before being sold in large slices or the famous horseshoe shape.

Before consuming, they must be cooked again either gently boiled or fried in a little butter.



Which is what I did this morning. Along with a couple of rashers of bacon and a fresh egg. Not the healthiest way to start the day but a hell of a lot tastier than a bowl of muesli.

For more calorific treats, follow me on Twitter.

Monday, March 30, 2009

Pigs

Maybe some nice Sam gyup sal

LIKE style on the runway, style for pigs is changeable. With their abundant fat, the curly-haired Mangalitsa pigs of Hungary were all the rage a century ago. But as time went on, they became has-beens.

Now that succulent pork is back in fashion, the Mangalitsa — saved from near extinction on a farm here at the edge of Hungary’s bleak and barren Great Plain — are making a comeback.

Text from the NEW YORK TIMES here

Interfering Kittens

I am without the entire middle line of my keyboard.

Not right now, obviously. I am on a different 'puter. But my aged iMac continues to skirt dangerously close to utter breakage.

I came home last week and the familiar shimmer of liquid was evident on the desk. Damn. Not only that but the keyboard was nothing short of damp. Damner.

'Quick, turn it off and get it onto the radiator,' said my techno-guru (The GF). 'The same thing happened to me at work and I managed to fix it that way.'

No such luck.

I tried taking off all the keys and laying them neatly on the desk. In order. Perhaps unsurprisingly they didn't stay in order very long thanks to inquisitive kitten paws.

I am unaware of any cat prey that looks like an Apple key but perhaps I've just never seen the fabled MacBird.

Anyway. Aside from not having the use of any of the following letters - a s d f g h j k l - Jed seems to have run off with my F5 and 'Shift' keys and hidden them somewhere for later consumption. I quite enjoyed using capital letters.

Major annoyance.

Anyway. Much to come when I get a new keyboard: Two N3T posts, something about 'mother-dough', something about cooking in the kitchen of the future and a whole host of other delights.

Right now I'm off to score some kidneys - a request from Laura over at Tiramisu. I knew it would happen eventually but I was trying to put them off for as long as possible because they make me pull a face like this:



They are my own personal 'heart of darkness'.

Bleurgh.

Follow me on Twitter for 'as they happen' updates. Possibly including dry heaves.

Sunday, March 29, 2009

Finally its April

So many things just came and went....
we have Camp for SK & IAG and then the last class for SCP....
my classes just finished and i also completed my assignments...

Just feel like taking a break.
I wonder where i can go this time..... (mystery)

Well, how about i share some pictures and the slides of the last IAG in Klana Resort, and also some pictures during SCP.


This is on DAY 0.


This is from day 1 - 4.

This is my SCP class, (YEAH!!!!)

Beard handicapping ’09

March 29

I’m writing this blog entry, a few days later than I should be, from the Rome airport. The nominations for the James Beard Foundation Awards always seem to come out when I’m out of the country, meaning I’m late in telling you who’s going to win them.
Okay, maybe that’s a bit arrogant. In the past two years I’ve guessed 7 out of 19 awards correctly, each year, which doesn’t exactly make me Nostradamus, but if you put it in baseball terms it's batting 368, which is pretty good.
My predictions are based basically on the fact that I cynically believe that the Beard awards are a popularity contest based not on the winners' abilities but on whether or not the cadre of journalists and past winners who vote for them feel good about them on some other level. So my predictions are knee-jerk reactions based on the buzz that’s in the air about the chefs, restaurants and other nominees in question, except for a couple which are just flat-out guesses.
In no way, by any stretch of the imagination, should anyone infer that the people I’m guessing will win are the people (or restaurants) I think should win. All the nominees that I know are terrific people (or restaurants), consummate professionals and every bit as worthy of recognition as anyone else.
And now, my predictions:

Outstanding Chef:
José Andrés
Dan Barber
Tom Colicchio
Suzanne Goin
Paul Kahan

Outstanding Restaurant:
Babbo
Boulevard
Fore Street
Highlands Bar & Grill
Jean Georges

Outstanding Restaurateur:
Tom Douglas
Keith McNally
Richard Melman
Drew Nieporent
Stephen Starr

Outstanding Service:
Daniel
Emeril’s New Orleans
La Grenouille
Spiaggia
Vetri

Best New Restaurant:
The Bazaar by José Andrés,
Corton
L2O
Momofuku KO
Scarpetta

Outstanding Pastry Chef :
Gina DePalma
Kamel Guechida
Pichet Ong
Nicole Plue
Mindy Segal

Rising Star:
Nate Appleman
Sean Brock
Johnny Monis
Gabriel Rucker
Michael Solomonov
Sue Zemanick

Wine & Spirits Professional:
Dale DeGroff
Merry Edwards
Garrett Oliver
John and Doug Shafer
Julian P. Van Winkle

Outstanding Wine Service:
Bin 36
Blackberry Farm
Le Bernardin
Patina
Picasso at Bellagio

Regional awards:
Great Lakes:
Koren Grieveson
Arun Sampanthavivat
Bruce Sherman
Michael Symon
Alex Young

Midwest:
Isaac Becker
Gerard Craft
Colby Garrelts
Tim McKee
Alexander Roberts

Northeast:
Rob Evans
Clark Frasier and Mark Gaier
Michael Leviton
Tony Maws
Marc Orfaly

New York City:
Michael Anthony
Terrance Brennan
Wylie Dufresne
Gabrielle Hamilton
Gabriel Kreuther

Mid-Atlantic:
Cathal Armstrong
Jose Garces
Peter Pastan
Maricel Presilla
Vikram Sunderam

Southeast:
Hugh Acheson
Linton Hopkins
Mike Lata
Bill Smith
Bob Waggoner


South:
Zach Bell
John Currence
John Harris
Douglas Rodriguez
Michael Schwartz

Southwest:
Paul Bartolotta
Sharon Hage
Ryan Hardy
Claude Le Tohic
Andrew Weissman

Pacific:
Jeremy Fox
Douglas Keane
Loretta Keller
David Kinch
Daniel Patterson

Northwest:
Maria Hines
Joseba Jiménez de Jiménez
Ethan Stowell
Cathy Whims
Jason Wilson

By the way, I did considerably better at predicting this year's nominees. I got a full three-quarters of them right, which doesn't show how smart I am, but how predictable these awards are.

Saturday, March 28, 2009

Spicy Turkey Breast Steak, Baby New Potatoes and Brussel Sprouts

It is incredible that although turkey is by no means a great favourite of mine, two of the first five recipes included on this blog feature turkey! My local Morrison's supermarket selling turkey at such fantastic prices at the moment can be blamed for this scenario. This recipe, which was quite literally concocted in the supermarket aisle earlier on this evening, is incredibly simple but also incredibly tasty.

Ingredients (Per Person)

1 turkey breast steak fillet (1/2" thick)
5 or 6 baby new potatoes
5 or 6 brussels sprouts
1/2 tsp turmeric
1/2 tsp chilli powder
1/2 teaspoon ground cumin
1/4 tsp ground coriander
Generous pinch of dried dill
Knob of butter
Salt
Sunflower oil for frying turkey steak

Method

Put the potatoes on whole and unpeeled to boil in some salted boiling water. They will take thirty to thirty-five minutes depending upon their size.

While the potatoes are boiling, mix the dried spices together and spread them out on a plate. Gently dab the turkey breast steak in the spices, ensuring it is evenly coated with same on both sides. Cover and set aside.

Prepare the brussels sprout by chopping off the bottom and removing the loose outer leaves. Do not cut a cross in the base of the sprouts as this will cause them to partially disintegrate during cooking.

When the potatoes are ready, drain them well and put them back in to the pan with a knob of butter and the dried dill leaves. Swirl them gently around, cover and keep warm.

Put the sprouts on to boil in lightly salted boiling water. They should take around twelve to fifteen minutes, depending on their size. It is important not to overcook sprouts as they will become mushy, lose their flavour and lose most of their nutritional value.

Add a little sunflower oil to a frying pan or skillet and bring it up to a medium heat. Fry the spiced turkey breast steak for five minutes each side until cooked.

It is then simply a matter of draining the sprouts and plating up.

Have some respect

The waiter hugged each of us goodbye while the hostess looked on and a man entering the restaurant wondered aloud if everyone got such good treatment. I guess we were lucky to get a waiter who looked like a black Jack Black (he concurred) and shared with us his dreams of acting and tales of his troublesome younger brother. In between the gossip, he recommended our dinner choices (free range Amish roast chicken or roast duck with a side of duck confit rather than the short ribs) and wine selection. He told us about his employee discount - no free meals but at least he never took the food for granted. It seems that when you get it for free you don't have respect for it. The food, that is.

I don't usually write about restaurants but sometimes the food I eat in restaurants inspires my cooking. I can make cheese grits, one of the delicious sides we had (just keep adding butter and cheese and top with olive oil). I can make white chocolate panna cotta, one of the free desserts we had (did I mention that the waiter loved us?). I can make a risotto cake, one of the appetizers we had.

Okay, I'll admit that the risotto cake in the restaurant was fat and moist on the inside, not flat and a tad dry like mine. It was topped with a salad with a noticeable but light dressing and some plump grilled shrimp. I topped mine with shredded leftover Amish chicken.

Let's not forget that making risotto cakes is a two step process. See, you first have to make the risotto. Get a little Arborio rice, some shallots and garlic together in a pan, and fry up about five or six slices of pancetta in there too. Remove the pancetta and let it drain on paper towels. Once the rice has rolled around in the fat and flavoring for a bit, add a splash of wine. Cooking wine works just fine, but I usually have a bottle of something that was never finished sitting around. Now you're ready to start adding the hot broth. Sometimes I get this far before I realize I don't have any broth, much less hot broth. But this time I was prepared and had already dissolved a hearty bouillon cube in water in a pan on the burner next to my risotto pan. Now start scooping quarter cups of broth into the pan and let the rice absorb them. Do this slowly. It could take 20-25 minutes. Keep stirring. Drink some of the wine. Unless it's cooking wine, then don't drink it for god's sake. When the rice is creamy and cooked through - I always taste a few pieces and find them undercooked when I'm out of broth but just add some water at this point - then you can stir in the peas and the crumbled pancetta. Add some grated parmesan, salt and pepper.

Now here's the really important step: Don't eat all of the risotto. You may think this is obvious, but I'm telling you, you will want to eat it all and then what is left for risotto cakes? Nothing. You'll have to start over.

Save some of that risotto for tomorrow because you don't want to make the risotto cakes now, you're too busy eating risotto. When you're ready to make them, just mix in some beaten egg and cornmeal. I had a little trouble getting my risotto to stick together but I just flattened it down into the frying pan and once it started frying, it stuck together just fine. If you can make a pancake you can make a risotto cake.


I think they turned out cute and tasty, but I would never take a risotto cake for granted. Because when you make it yourself, you have even more respect for the food.

Asa Ichi

28 maret 2009, sabtu
Hari ini pas husband lg libur, so sempetin dah datengin Asa Ichi, yang cuman ada 2 kali dalam sebulan tiap sabtu pagi di minggu pertama n ke empat. Asa Ichi itu tempat pasar ikan, biasanya ga dibuka buat umum, jadi hari ini rameeeee banget da yang datang..
Di areal parkirnya, ada stand stand jualan juga, dari sayur mayur, telur, buah, mpe makanan mateng kayak okonomiyaki, thai meshi, tako meshi...nyam nyamm...
trus banyak banget yang ngantri buat bkin mochi...wak ga ikutan dah..antri da kayak ular...hahha





Disana ya t4 jualan ikan dah, dari ikan yg kcil mpe yg gede,dari kerang mpe gurita. Masih seger2, coz baru ditangkep pagi2 tadi...biar bisa dibkin sashimiii...iih, enaknyaaa...trus ada kolam ikan dimana kita bisa nyoba mancing, tentunya bayar si, tapi liat liat kemampuan mancing, boleh juga dicoba deh.

Friday, March 27, 2009

anak abah

abah. anak abah nih rindu abah... huu~~~
rindu yg amat. tp x plak pergi bgtaw abah kan?
erm. kalo msg abah, jrng ckp 'miss u' or 'love u'.
slalu ckp basic 'take care'. tp abah kene taw. qila syg abah.
abah oh abah. baru x jmpe 2 bulan. rase mcm lame.
abah slalu ckp dkt mama. jrng anak abah nak call abah.
tp... bkn anak abah xnak call. kdng2 bile call.
abah tgh meeting. x pun main golf. grrr~~~
mls da la nak kaco. tu kdng2 nyebok kaco mama n abah gayut.
hehe. mama n abah gayut phone, kalah org couple! XD

abah. mama ckp abah menang karokae time dinner semlm.
abah dpt no 1! hehe. x heran pon. sbb suara abah mmg sedap.
suara anak abah ni je bnyk 'menyumbangkan' bnyk lagu. wakaka.
hari ni abah pergi main golf pagi2 lg kan? alaaa.
abah mmg. pasal golf laju! same je mcm papa shahli. haha.
nnt qila nak cite dkt abah. papa shahli, tang2 golf same mcm abah!
abah... ni da nak msk bulan 4 kan. x lame lg bday abah.
qila pon tataw nak bg abah ape lg. blur~~~
mama ingt nak kasi hp. tp. tgkla dulu. ngeh3.
abah nak ape eh abah?

on their anniversary

alaa. org taw. kalo org tanye abah nak ape. abah mesti ckp.
"abah nak anak abah dpt result cemerlang. jd anak solehah.
ikut sume perintah Allah. jgn lmbt2 kan solat n jage diri"

tu je. abah x mintak bnde lain. tp bnde senang mcm tu pon...
anak abah ni ssh nak buat kan? minta maaf abah...
anak abah ni teruk. x sebaik abah. x sejernih hati abah.
anak abah nih da bnyk sgt dosa. pdhal baru umur 20. hurm...
abah. lg skali qila nak bgtaw abah. kalo qila buat jaat.
kurang ajar n ape2. abah jgn sdeyh. abah jgn kecewa.
btol abah. sume tuh bkn slh abah. tu slh anak abah sdiri.
bnyk sgt pengaruh luar yg berasaskan syaitan neraka jahanam.


abah. kalau abah nak taw. abah da tunaikan tnggjwb abah.
semua lengkap abah. x de ape2 yg kurang pon. ilmu agame.
x yah ckp la. mmg bnyk abah kasi n selitkan dlm daily life.
nafkah, kasih syg, kepercayaan, ilmu, semuaaa bnyk sgt abah!
abah. qila x tpu if qila ckp abah adalah da best dad in da world.
kalau qila bkn anak abah pon. n abah ade anak lain.
mesti anak2 abah tu akan rase n pk bnde yg same...
abah terlalu bernilai n istimewa. dr segi seorg abah.
dan juga seorg lelaki yg perfect zaman skrng ni...

abah. qila slalu ckp nak suami mcm abah. tp rase.
mcm mustahil je nak cari zaman skrng nih. ssh abah.
laki mcm2 spesis ade. pompuan pon same. jaat. baik.
qila nak mcm abah sbb abah x pernah lupa sume rukun islam.
rukun iman. abah jgk x terlalu mengejar akhirat semata - mata.
abah seimbangkan duniawi n akhirat kelak.
org mcm abah yg blh bimbing isteri n anak2. qila nak suami mcm tu.
abah rajin... sgt rajin buat kerja office n kerja umah.
qila x nak suami qila asyik taw mengarah n menyuruh je.
pastu mengangkang dpn tv, marah anak2 yg duk main2.

sekali sekala mama & cik ke office abah

abah. abah selalu nasihat kalo qila lmbt solat. huuuu..
then qila ckp "yerrrrr...." dgn nada x leh blaaa. tp.
qila x mksd pon lukakan hati abah taw? qila just. hehe.
berat skit bdn nih nak bgn. huhu. ape tah lg.
ble abah ajak solat berjemaah. wahahah ... alasan qila.
solat berjemaah lame. ishhhh...x baik btol kan!
abah akan ckp pahala berganda. sampai ade pernah.
kalo qila da solat dlu. abah suruh solat berjemaah skali lg!
hahahahaha... bertuahnye anak abah ni kan!

bile abah blk dr masjid. qila cpt2 lari msk almari abah.
menyorok! bile abah bukak je almari. BAHHHHHHH!!!
qila terkejutkan abah. hahahahha... anak abah nih.
dr kecik sampai da besar gajah. mcm ni jgk!
ske sgt terkejutkan abah. tgk abah melatah n terkejut.
sambil same2 tergelak2. hehe... nakal kan qila~
"abah! nak coklat! nak ice cream n cake coklat skali!"
abah blk kerje, abah bwk blk semua. huuu...
qila happy sgt3 sampai kdng2 lupe nak peluk abah.
cium dahi abah. tande trime kasih... maaf abah~

anak abah yg nakal

mama slalu ajak g srwk. jmpe abah. tp slalu qila tolak.
boring la nak blk sane. qila x de kwn! ade la sorang 2.
tp sume da study dkt sini. wawawa~~~ 10 april ni.
mama ajak blk lg. sbb mama ade dinner. tp. tah. tgkla.
kalau ikot mama n abah dinner ke ape. kdng2. mcm ape je.
duk diam2 n senyum kambing dkt auntie2 n uncle2 lain.
hua3...tu kalo ikot la. kalo x ikot. duk umah sorang2 lg~
rindu jgk dkt kucing2 kte. nak main kejar2 ngan die org...

tp kan abah... qila kan. kan kan kan.
baru lepas booking air asia pnye ticket ke kuching!
wahaha. gune credit card abah! qila kan ade detail die!
n jap lg baru qila bgtaw abah! qila nak call abah dah nih!
sbb qila taw abah x kan marah pnye! hahahahah XD
i miss u like crazy abah!
kte jmpe nnt dkt srwk yer...taw abah x marah.
abah mesti ske gile qila blk! hehe. muahhhhhhh!!!
saaaaayang abah! abah. tq, 4 everything! =]


lots of love,
anak abah.

Only time for a photo

March 27

I am in Italy, prisoner of the Gruppo Ristoratori Italiani, a horde of crazy U.S.-based Italian chefs who go to Italy one week a year and eat like they're never going to see food again.
Okay, maybe that's a bit unkind. Actually, it's totally inaccurate, the ramblings of someone trying to jot a few words before slipping into a food coma. The GRI is a group of charming and quite interesting restaurateurs, their friends and assorted others who choose one of Italy's 20 regions to visit each year and check out the food and wine there. I am one of their guests, along with some other journalists etc. The week's almost over and I doubt very seriously that I'll able to go into much detail about the adventure that has been my trip to Puglia (the heel and lower calf of the great Italian boot) before boarding a plane in Brindisi that will take me to Rome, where I will board a plane and fly home to New York.
But I wanted to check in with you, say hello, and let you know that I haven't forgotten about you, dear reader. I'll let you know of my adventures as soon as I can.
In the meantime, please enjoy this picture of an Adriatic monkfish.

Vodka Tonic

This is the ultimate drink.

The gratification that this simple concoction offers is near instantaneous. It is refreshing, gentle enough to drink more than three (unlike Martinis) yet in possession of an allure that belies its simplistic nature.

By definition, vodka is the purest spirit. I often find gin too perfumed, too aromatic. This may be part of its attraction. But not for me.

Usually all that goes into the glass is a squeeze of lime, a squeeze of lemon, plenty of ice, 50ml of vodka and a generous fizz of tonic water.

Like many people, I still remember my first time. Vividly. I was sixteen, wide-eyed and working in Toronto for my cousin’s magazine. We were in the Rivoli Bar, just off Queen St.

‘What can I get you?’ he asked
‘Erm, I don’t know. What are you having?’
‘I’ll get you a vodka tonic,’ he replied knowingly.

Every one takes me back:

The effervescence on the nose. The sweet bitterness of the quinine. The sour citrus hit. And the warming glow of the vodka. They still taste of dwindling innocence and suppressed excitement.


[Caution: Retro 80s style photography alert]

Often necessity is the mother of invention. We were out of lemons and limes but it had been one of those days. A real stinker. The cucumber looked slightly sad but strangely expectant.

And it really worked. Perhaps not quite as refreshing as the sharpness of citric acid but it added something else. Something worth repeating.

Yup, I'm on Twitter

Pizza

Things seem to have got a bit ‘bakery’ recently what with oatcakes, flatbreads and Italian style tray bread. You’ve not been complaining though, so I’ll take that as a good sign.

The situation will be rectified shortly and there is a belated Nose to Tail Tuesday on the way as well as some cheeky nibbles.

In the mean time here is the final (for now) piece on what to do with bubbling masses of sourdough that I've been nurturing as it gradually expands and develops its own unique characteristics.

(I will post about making the actual mother dough next week)



When people refer to pizza as fast food they are normally talking about the sort that comes in a cardboard box with a base as thick as a telephone directory and all sorts of toppings that would probably make even Tony Soprano weep.

But there is another way.

Along with the swamp of dough that sits in the fridge, I try to keep a batch of tomato sauce on hand either frozen or refrigerated (gently fry a couple of shallots or a small onion in a little olive oil, add some chopped garlic, a little balsamic vinegar and two tins of tomatoes. Let it simmer for an hour or so, add a little oregano and seasoning and you have a tomato sauce fit for a king and a multitude of uses).

If you have these two things available you are only ten minutes away from a fresh pizza, and that’s quicker than any Dominos delivery.

Crank your oven up to full (about 225-250 degrees C) and get a dry frying pan hot. Roll out a handful of dough until it is the size you want and about half a centimetre thick. Try not to get it too evenly rolled, you want some discrepancies - they add to the flavour and character of the finished pizza.

Cook one side of the dough in the hot pan until it starts to blister slightly. What you are doing here is replicating the scorching temperatures on the base of a genuine Italian pizza oven – it will give you sublime flavour and a wonderful crispness.



Place on a tray and cover with a little tomato sauce, whatever toppings you want (I usually keep it simple and go for mushrooms, maybe some red onion and a few roasted peppers – basically whatever you have left in the ‘fridge!).



Top with cheese and get it into the oven. It should take no more than seven or eight minutes until the edges start to crisp up, the cheese starts to bubble and the whole lot begins to look like deliciousness defined.

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quality of life

semalam ~~~
sy sdeyh. yerrr. sy sdeyh. biarlah sy sdeyh. ia normal!
sy x blh SEKUAT SETABAH SEMATANG SEPOSITIF anda sume.
da lame da sy cube utk sentiasa berfikiran positif. tp.
seorg pun x pernah nak nmpk kan? yer. org selalu nmpk sy.
as a SPOIL. manja. x matang n pk negatif pnye bdk.
ppl. u dont really see me. dont judge me. dont make fooled of me.
i'm not dat stupid. i'm not that heartless. i'm not that naive.
sudah sampai tahap sy tulis d blog. bermakna. da x tertahan.
eh. plz...suke hati. hati sy. kalo hancur. blh ke tlg cantumkan?
x blhkan? stop being so boorish towards me. let me be me.

its a bonus. that i can recover from the sadness easily.
i can get over the madness as fast as the wind past by.
i'm not even a grouchy. i used-2 b one. huh... bad~
grrr... if anything bad happened yesterday. then da next day,
which is 2day, i wouldnt talk bout it anymore.
cuz. its 'da past'. let all the bad things comes to an end.
i wanna get rid of all this bad feelings as time goes by.
but as usual. i will let it go, but i will never 4get...

yesterday night. i've got an SMS from a friend.
more to fmly relative i guess. bkn ayie cousin ku.
tp ayie...aaa. sepupu sy punya bini punya adek~ haha.
same age. in uitm arau~ pandai gile! baik gile!

ayie ; qila! mehla turun perlis! =]

me ; ayie! huu. i was thinking of u ptg td. hee. ayie. qila tgh sdeyh la. wawawa.. qila kan,kalo blh hari2 nak try new things in life n nak gi bnyk tmpt. tp x de chance.

ayie started to call me. but i dont picked up da phone.
i just cant. my tears. try 2 hide it. whuu~~~ be cool. calm2!
lgpon tgh cari uban mama. tammo mama taw anak die x ok.

me ; sorry2. td tgh cari uban mama. kte msg je eh? hee. erm. this year kan da 20. bnyk sgt lg bnde yg qila x try in life. qila nak try bnyk bnde at least once in a lifetime. n nak gi bnyk tmpt.. erm,it's not mama x kasi tp mmg qila sdiri x de chance. bz, monye or perhaps x taw nak gi dgn sape or how. even batu cave pun qila x penah gi.. teringin. ayie. u're lucky. at least da bnyk gi oversea. rock climbing pun qila x pernah buat.. bnyk sgt bnde qila x buat.. ={

ayie ; ok. ingt nk ajak sembang =] erm.. is't? lor qila kn ramai kwn. xkn xtry g apa2 trip ngan diorg. erm aah qila dh 20 kn.. bnyk bnde xtry lg masa remaja dulu? hehe x la.. 21 baru kira besar kn. u still got a yr 2 do so =] ayie pon bnyk bnda xtry lg. even though i got all dat travellin n so on, frankly said, in trade, i got least frenz. at least i guess u got lotz of frenz kn. org kata, klu tmpt paling best tp we're alone, bosan gak jdnya. tp klu g tempat plg bosan tp ada member2 y sekepala jd best gak kn. dats d trade i had =]

me ; haha. erm. ade da tnye die org. tp tu la,mcm2 obstacles.. ade yg parents x kasi,xde duit,x same time cuti,n kdng2 minat x same.. huu. erm tp btol jgk ckp ayie. maybe qila ramai kwn.. eheh. yup.. life is fair. aite? =]

ayie ; aah.. what comes around goes around. we get back twice o more wat we gv. we want smthn we hv 2 sacrifice smthn. dats life =] pasni klu qila nk jln2 kemana2 pon ke, ajak la ayie skali klu xkisah. klu xde pape masalah mendtg, insya allah ayie leh je join =]

me ; hehe.. qila kalo jln pun gi tmpt same je ayie. x berkmbng btol.. eheh. ayie ble cuti? qila baru start sem5 this week...

ayie ; ye ke? x pela.. nnt kita explore tempat2 y patut skali k? hehe. ayie mula ct mid may. qila ayie nak tdo dh. sok kelas pg. kita msg lain sok ea? nitez qila =]


hurmmm... then i felt better!
yesss. see. told ya.

sy x ok kejap je. wawawawa~~~
x reti majuk lame2 sbb xreti pujuk org jgk!
haha XD


anyway. shafinaz. thanks 4 calling at da middle of da nite.
from moscow bout 1 hour aite? huuu~~~ thanks a lot!
and we were planning bout going to malacca.
somewhere in august. with mereka yg lain.
yamin n naiya as well. hope cuti mereka same.

thanks 2 shahli as well. shown up at the right time.
thanks 2 kambink too. juge muncul d saat S.O.S.
mcm taw2 je bdk x matang nih da masok ICU?
haha. ICU mental n gwa. wheee~~

nora. lg skali dselitkan d sini. thanks sbb dtg.
dgn si nana siput. utk balut novel2 sy.
wahahah. 1 fact - sy x reti balut buku!!!
time skola. abah n mama tlg. time d hostel?
my dear d12 gang yg tlg!!! hahahha...

thanks everyone. esp bloggers.
4 teaching me a lot bout life. dr hasil nukilan kalian.
yup. da mcm 'chicken soup 4 da soul' sy. ngeh3...
semua list blog yg sy link d sebelah, sy baca.
tak tipu! sy baca semua! walau x semua sy comment!


again. thanks. 4 improving, making it better.
i mean. the quality of my life.
smile! ^__^


Thursday, March 26, 2009

PR 6 Egg Tart

26 maret 2009 kamis

Dari kemarin jadwalnya jalan jalan trus, ga sempet dah bkin PR..hehe, so hari ini disempetin, seblom pergi diajak teman main ke jidokan, tempat ngumpulnya anak2, seperti taman bermain, tapi di dalam gedung...mmmm...niatnya hari ini di rumah, tapiii ga enak da ditelpon berkali2 buat ketemuaan...akhirnya diputusin perginya abis makan siang aje..

Bikinnya ga terlalu rumit kok, ini dicatetin da bahannya
Bahan Kulit :
150 gr terigu
2 sdm maizena
1 1/2 sdm gula halus
1/4 sdt garam
1 kuning telur
100 gr mentega

Bahan Custard :
2 btr telur
1 sdm susu kental manis
sedikit garam
100 ml susu evaporasi
200 ml air
2 sdm gula
1/2 sdt vanilla essence

Cara
1. Campur semua bahan kulit sampai membentuk adonan.
2. Bentuk kulit ke dalam cetakan pai.
3. Aduk telur, susu kental manis dan gula sampai rata.
4. Panaskan susu evaporasi, air, gula. Dinginkan.
5. Tuangkan campuran telur ke dalam susu.
6. Tambahkan vanilla essence.
7. Masukan ke dalam campuran telur ke dalam cetakan yang telah dialasi kulit.
8. Panggang 45 menit pada suhu 180ºC

Easy Beef Chilli with Coriander (Cilantro) Rice

I absolutely love beef chilli but it is one of those few dishes in which I know that I can be guilty of including too many ingredients. This variation is one which I came up with for dinner last night when I was short of time and proved to be delicious.

This recipe is for two people.

Ingredients

1/2lb minced or ground beef
1 large can of chopped tomatoes in tomato juice
1 small can of red kidney beans in water
2 cloves of garlic (very finely chopped)
1 small red chilli pepper (de-seeded and very finely chopped)
1 small green chilli pepper (de-seeded and very finely chopped)
1/2 tsp of ground cumin
Salt and freshly ground black pepper to taste

4oz basmati rice
1 tbsp chopped coriander/cilantro

Method

In a large dry saucepan, brown the minced beef, stirring constantly with a wooden spoon. This will take a couple of minutes. Add the chopped tomatoes, garlic, chilli peppers, cumin and seasoning. Bring to a simmer.

While the chilli is coming up to a simmer, empty the red kidney beans in to a colander or sieve and wash them thoroughly under running cold water. Add them to the pan.

The basmati rice will have instructions on the packet. Put it on to cook per those instructions at this stage and simply allow the chilli to simmer while the rice is cooking.

Drain the rice and put it in to a large bowl or basin. Add the chopped coriander leaf/cilantro and stir well.

Spoon the rice on to the plates and add the hot chilli on top.

Wednesday, March 25, 2009

duit mcm air. air pon xmcm duit.

sy blh tersenyum lega seketika pabila tarikh 25 / 26 muncul.
tarikh ni. FAMA akan mskkan duit bulanan sy. taw kan FAMA?
FAMA = father & mother. ngeh3... kiranye duit poketlah.
utk sy belanje selama sebln. so. if org lain dpt gaji sbb bekerja.
sy jgk excited skali! haha. sbb dpt duit blanje! yeayyy~~~

so 2day. abah call td. hp dlm blk. maka berlari2 la sy angkt hp.
"abah dah msk duit dlm bank. jimat ape yg perlu yerr"
hehe. baiklah abah!!! i mean. x promise. but i'll try! hee.
agak sadis jgk tgk wallet ade sekeping je wang ringgit~ haha.

baiklah. sy maw recall ape yg sy beli utk last month pnye duit.
25th feb - 25th march. and ade extra skit money.
since bln sebelumnye sy dpt saving skit. wooo~ gempak.
extra bout a hundred... and i guess sume habis utk tshirts!

t-shirts [9 pieces] BIG SALE = RM 135.
frames [5 pieces ] presents = RM 45
PDI shirt [1 piece] + body shop perfume [1 bottle]
both presents = RM 93
kain baju kurung, present = RM 50
novels + mags, total 4 units = RM 123.20
purple shoes, nose = RM 29.90

bascially, total = RM 476.10

and others, habis on food kot? wawawa~~~
food and movies. yesh! ice cream! haha. owh yarr..
and also on my cuzzy! hee. time mrka dtg. oh lalala~
and also top up! yup3. and owhh...public transport.

lucky me, abah n mama support jgk bnde lain.
i mean. basically all the food dlm ice box.
then also my shampoo, cleanser, body wash.
the broadband and mobile bills. minyak kereta.
and also mama bought me a pair of shoes.
and abah, that 2 novels. whee~~~

as u ppl see. sy x boros! okay. seriously tgk blk.
bnyk brg sy beli bkn utk diri sy. and most of them,
utk org lain +++ keperluan! bkn kehendak!
ade la a few kehendak tp mostly keperluan!

sy mcm nih, nak tegaskan lg skali =
time sy jimat, mmg jimat habis. jimat gile2...
time sy shopping, mmg sy shopping ape je yg sy target.
if sy nak bnde tuh. sy nak jgk! x kesah harge.
yg penting berbaloi + puas hati + setimpal.
makan? sy x kesah murah ke mahal. mkn ape pon.
yg penting. same jgk. SEDAP & berbaloi!
sy mmg mcm nih! XD


Jual DVD Game Hentai 3D produksi Illusion (the best 3D hentai games)
Jual PC Game Hentai dengan teknologi 3D Cell Shading sehingga tampilan akan tampak seperti film anime.

Paket 1 :
Judul Game : SchoolMate (release 25/5/2007)




Link informasi :
http://www.illusion.jp/school/index.html

Paket berisi patch menu bahasa Inggris dan Uncensored

Paket 2 : Sexy Beach 3 + Sexy Beach 3 Plus (all English) (1 DVD)



Link informasi :
http://www.illusion.jp/sb3_plus/index.html
http://www.illusion.jp/sexybeach3/index.html

Menu, Story, In Game menu semua dalam bahasa Inggris dan Uncensored

Paket 3 : Artificial Girl 3 (english menu) (2 DVD)


Feature UTAMA : Bisa bikin cewe sendiri dan baju2nya sendiri!!!

Menu, dalam bahasa Inggris dan Uncensored

Paket 4 : Expansion Artificial Girl 3 "Hannari"(english menu) (1 DVD) Released akhir Mei 2008
Syarat : Harus sudah install Artificial Girl 3 (Paket 3)
What's New : Rambut2 baru, gerakan baru, tipe personality baru


Paket 5: Hako (released 10/10/2008) (all english) (1 DVD)


link informasi:
http://www.illusion.jp/preview/hako/index.html

paket berisi patch story, menu bahasa inggris, dan uncensored.

Paket 6 : TechArts 3D Custom Girls(released 2008)
screenshot:

paket berisi patch english dan uncensored

1 DVD = Rp. 25.000,- tidak termasuk ongkir
jadi : Paket 1 Rp. 25.000,-, Paket 2 Rp. 25.000,-, Paket 3 Rp. 50.000,-, Paket 4 Rp. 25.000,-, Paket 5 Rp. 25.000,-, Paket 6 Rp. 25.000,-

UNTUK YANG BERPENGALAMAN DALAM GAME2 HENTAI BERBAHASA JEPANG (WARNING NO INSTALLATION SUPPORT: YANG BERPENGALAMAN ONLY, KARENA MUNGKIN LEBIH RIBET INSTALLNYA) : TERSEDIA JUGA RAPELAY, OPPAI SLIDER 2, BATTLE RAPER 2, BIKO 3, ARTIFICIAL GIRL 2, DRAGON KNIGHT 4 REMAKE

DVD menggunakan Mitsubishi/Verbatim DVD 16x diburn dengan speed 4x untuk kualitas terbaik

Pengiriman menggunakan Pos Express/Kilat Khusus POS INDONESIA
Pembayaran hanya melalui BCA

Download daftar dagangan saya di :
Kitaupload.com
Mediafire.com
Rapidshare.com
Zshare.net

Berminat? pemesanan dapat melalui PM atau YM/email ke demon.orb@gmail.com lebih cepat lagi sms ke 081241115560 [uniqueDVD]

Yuhu!! Animax Asia mengeluarkan produksi terbarunya yang berjudul LaMB. Tayangan televisi animasi ini salah satu bagian utama dari proyek yang terdiri dari musik animasi, manga berbasis web, novel grafis mobile, mobisodes (potongan-potongan episode yang bisa diakses via ponsel), dan game online.

LaMB diadaptasi dari naskah karya penonton Animax asal Filipina, Carmelo Juinio, yang menang kompetisi penulisan naskah film animasi, Animax Award 2007. Ceritanya tentang seorang dokter bernama Jack Griswold yang ditugaskan di Cerra.

Cerra adalah planet yang diselimuti gurun pasir berjarak 25 tahun cahaya dari bumi. Di sana, manusia mencari penebusan dosa atas perilaku mereka yang menghancurkan dunia. Cerra juga tempat isolasi para criminal yang diperlakukan sebagai budak virtual. Mereka harus memakai kostum berlapisan khusus (laminasi). So, mereka lah yang disebut LaMB.

Dalam menjalankan tugas, dr. Jack dibantu oleh seorang LaMB bernama Eve1135. Tapi akhirnya, Jack dan Eve malah terlibat cinta lokasi. Fiuh!! Meskipun mimik muka tokoh-tokohnya masih kurang ekspresif, tapi cerita dan visualisasi animasi arahan sutradara Thomas Chou ini cukup futuristik.

Anyway, film animasi yang digarap di studio berbasis di Singapor ini bakal tayang di Animax tanggal 24 Maret 2009 pukul 19.00 WIB. Bagian kedua ditayangkan tanggal 31 Maret 2009. Eits, The Making of LaMB juga bakal diputar tanggal 17 Maret 2009. Don’t miss it yah!!

Beef, Stout and Potatoes



So with all the American beef on sale I decides to buy some but was not so sure what I was going to do with it . So I got home a looked in the fridge . This is what I came up with Beef ,Garlic ,Onions,Potatoes ,Thyme , Rosemary ,Stout, Butter , Flour and a drop of whiskey.
I fried the onions layered them over the beef and garlic . Made a roux with the flour and butter added the whiskey and stout. Added the herbs poured over the Potatoes and beef. Put in the over at 190 Celsius for 2 hours .


Tasty

Kyung Hyes Amazing Apple Jam


My Friend Kyung hye sent me over the most amazing Apple jam She tells me there is Apples, sugar, Lemon juice and cinnamon. I cant stop eating it . Thank you Kyung Hye (Hope I spelled your name right )

Calling in Jjim dalk 찜닭



I love ordering in something on a Sunday evening and I have convinced my boyfriend that there is more out there to order then Pizza . Last time we got Jjim Dalk. I was quite good and spicy .
It cost 20 000 for a big bucket full of noodles , potato , cabbage, squash and chicken. I have this on the list of things to cook before I go which is getting longer and longer now . Fat man so kindly posted the recipe for it here.
Just call 061 725-3436