I especially like soon dae as it reminds me of black pudding from home . I talked about this before herehttp://macs-foodkorea.blogspot.com/2008/05/soon-dae_27.html
Sunday, March 1, 2009
Matthew Amster-Burton Talks about Soondae
I especially like soon dae as it reminds me of black pudding from home . I talked about this before herehttp://macs-foodkorea.blogspot.com/2008/05/soon-dae_27.html
Perak Trip "Ipoh & Pangkor Island
Is it possible to make a 24hour trip from KL to Perak and Visit places like Ipoh and Pangkor island??? well the answer is YES!!!We did it and it was awesome.
Leaving KL on Friday on a 10.30pm Coach to Ipoh, we travel for about 3 hours.
When we got to Ipoh, we contacted our good friend Chetty....
we are in IPOH, and i need a drink.
since it was pass mid-night, we needed a place to stay, and thanks to chetty we got this Hotel.
before we travel we must get some good food so..
Dim Sum in Ipoh..
Grp Picture after breakfast
on the way to lumut, then to Pangkor!!
a pond full of Lily's
We got the chance to take a picture in the car
the Chetty's car that took us all the way from Ipoh to Lukut.
the Jeti in Lukut
our ferry to pangkor, our tickets only cost RM10 for each to0 & back
3 of us in the ferry to Pangkor
a glance of the fishing village on pangkor Island
this was a surprise
I did not expect to see this in a fishing village
I did not expect to see this in a fishing village
drying fish (big & Small)
this is how they dry fish (Ikan Bilis)
I love this shot.
like how chetty said it, "walk towards the light"
We rented a Iswara for RM40 for the day.. (it look like it had bullet holes)
This was the temple where they have the mini Great Wall!!
this are one of the manicure's towers of the great wall. but we found something beside it
what a cute Little thing
This is he's home.
We even got to spot a Horn-Bil over in Pangkor Island
what happen to you size??
what happen to you size??
what a pose, not something normal.
Cute cat by the beach
i see a mickey and Donald duck look-alike
i see a mickey and Donald duck look-alike
Welcome, welcome!!
lucky of us to see a Jelly-fish, and not swim with it...
The water is so clear
Simple Ice-Cream, can make us happy...
We then walk for 1KM to the (Jambatan Gantung)
We then walk for 1KM to the (Jambatan Gantung)
crossing the bridge, (Chetty said she was afraid of heights but she look confident on the bridge)
Something simple yet so beautiful
I took this shot and I think it came out GREAT, what do you think??
The Duch fort (what is left of it)
Titanic... (the surviving kind)
Titanic... (the surviving kind)
All Smiles!!!
The Sun getting ready for Bed after a long day
At the end of the day we said good bye to the Island of Pangkor.we got back to Ipoh at about 9.30pm and we confirm our coach tickets for 11pm.
Not bad for a 24 hour trip. filled with fun and laughter.
I do hope to come back again, only this time for at least 3 days.
Till next time,
Thank you for reading my blog.
Gateaux Chocolate Classique
2 Maret 2009, senin,
Waktu cepet berlalu ga terasa udah di hari kedua di bulan Maret...Pagi pagi abis anter Mei skul, nyoba bkin kue ini. Resepnya diambil dari buku resep hadiah dari dd ipar, pas ultah kemarin. Nih dicatetin lagi resepnya biar pada bisa nyoba.
Bahan
120 gr coklat batangan
60 gr mentega
20 gr tepung trigu
30 gr cocoa powder
3 bh kuning telur
50 gr gula
50 cc krim kental
bahan krim kocok
3 bh putih telur
50 gr gula
Cara
1. Lumerkan coklat batangan n mentega di atas api kecil, aduk rata.
2. Campurkan cocoa n trigu di wadah lain, ayak, sisihkan
3. Masukkan kuning telur ke adonan 1, aduk rata, campurkan sebagian gula, aduk
lalu masukkan sisa gula, aduk rata. Lalu masukkan krim kental, tetap aduk rata.
4. Buat krim kocok, aduk bahan dengan mixer di atas wadah yg brisi air hangat hingga putih mengembang.
5. Masukkan 1/4 bagian dari krim kocok, ke adonan 3, aduk rata.
6. Masukkan 2, aduk rata, lalu masukkan sisa dari krim kocok, aduk rata.
7. Masukkan adonan ke loyang, oven 170 drajat 35 menit.
Enak, rasa coklat lumer di lidah...yummy deh.
Waktu cepet berlalu ga terasa udah di hari kedua di bulan Maret...Pagi pagi abis anter Mei skul, nyoba bkin kue ini. Resepnya diambil dari buku resep hadiah dari dd ipar, pas ultah kemarin. Nih dicatetin lagi resepnya biar pada bisa nyoba.
Bahan120 gr coklat batangan
60 gr mentega
20 gr tepung trigu
30 gr cocoa powder
3 bh kuning telur
50 gr gula
50 cc krim kental
bahan krim kocok
3 bh putih telur
50 gr gula
Cara
1. Lumerkan coklat batangan n mentega di atas api kecil, aduk rata.
2. Campurkan cocoa n trigu di wadah lain, ayak, sisihkan
3. Masukkan kuning telur ke adonan 1, aduk rata, campurkan sebagian gula, aduk
lalu masukkan sisa gula, aduk rata. Lalu masukkan krim kental, tetap aduk rata.
4. Buat krim kocok, aduk bahan dengan mixer di atas wadah yg brisi air hangat hingga putih mengembang.
5. Masukkan 1/4 bagian dari krim kocok, ke adonan 3, aduk rata.
6. Masukkan 2, aduk rata, lalu masukkan sisa dari krim kocok, aduk rata.
7. Masukkan adonan ke loyang, oven 170 drajat 35 menit.
Enak, rasa coklat lumer di lidah...yummy deh.
Spring
It happens every March. A stranger strikes up a conversation with me by asking whether I'm on spring break. I'm not in New Orleans collecting beads and I'm not on a beach in Mexico with 20 of my BFFs, but apparently I still look like I eat dorm food and have an undecided major. Because today for no apparent reason, as I was minding my own business on the elliptical machine, a woman asked me if I was on spring break. I wish.
I'm not 19 anymore no matter what I look like, and I don't get a spring break. But it is March 1st. And even though it snowed today, with temperatures in the teens and windchills in single digits, I'm thinking about spring. Spring rolls to be specific.
Isn't this a wonderful image of spring? Slices of carrot, cucumber, and jicama are marinated in rice vinegar and nested in a rice paper wrapper, along with softened glass noodles, fresh mint, and cilantro. Damp lettuce leaves are arranged on top to keep the rolls from drying out, and for a darling presentation.
I first made these spring rolls for my housewarming party when I was looking for a vegetarian appetizer that didn't involve cheese. (You can of course add cold cooked shrimp or pork to the spring rolls as found in many Vietnamese restaurants.) The spring rolls by themselves are like a salad without dressing. So the key is a good peanut sauce. I used San-J brand bottled sauce (yes I know I didn't make it myself but I got it from someone who left the country and I've had it sitting in my pantry for a long time). I did buy some peanuts, crush them up and mix them into the sauce.
If you eat the peanut sauce by itself, it will be concentrated and intense, salty and sweet and sour flavors overstimulating your tongue. If you eat that spring roll by itself, it will taste as dry as a college statistics class (wink). But something funny happens when you slice the spring roll in half and spoon peanut sauce into one half. Take a bite of the combo and the sauce mellows out while the crunchy veggies in a chewy wrapper come to life like a barren tree in the spring. Which is coming any day now.
Note: I found spring roll wrappers at Whole Foods in the Asian food section. They are dried and need a quick soak in hot water to soften them so they can be rolled up, and then are completely edible. They are not the same as egg roll wrappers which are usually found in the produce section near the bean sprouts and cannot be eaten unless cooked. Fillings are up to you. Place the filling on the spring roll wrapper, about 1/3 of the way from the left side, then fold the left side over the filling. Fold down the top and fold up the bottom, then continue to roll up from the left side.
I'm not 19 anymore no matter what I look like, and I don't get a spring break. But it is March 1st. And even though it snowed today, with temperatures in the teens and windchills in single digits, I'm thinking about spring. Spring rolls to be specific.
Isn't this a wonderful image of spring? Slices of carrot, cucumber, and jicama are marinated in rice vinegar and nested in a rice paper wrapper, along with softened glass noodles, fresh mint, and cilantro. Damp lettuce leaves are arranged on top to keep the rolls from drying out, and for a darling presentation. I first made these spring rolls for my housewarming party when I was looking for a vegetarian appetizer that didn't involve cheese. (You can of course add cold cooked shrimp or pork to the spring rolls as found in many Vietnamese restaurants.) The spring rolls by themselves are like a salad without dressing. So the key is a good peanut sauce. I used San-J brand bottled sauce (yes I know I didn't make it myself but I got it from someone who left the country and I've had it sitting in my pantry for a long time). I did buy some peanuts, crush them up and mix them into the sauce.
If you eat the peanut sauce by itself, it will be concentrated and intense, salty and sweet and sour flavors overstimulating your tongue. If you eat that spring roll by itself, it will taste as dry as a college statistics class (wink). But something funny happens when you slice the spring roll in half and spoon peanut sauce into one half. Take a bite of the combo and the sauce mellows out while the crunchy veggies in a chewy wrapper come to life like a barren tree in the spring. Which is coming any day now.
Note: I found spring roll wrappers at Whole Foods in the Asian food section. They are dried and need a quick soak in hot water to soften them so they can be rolled up, and then are completely edible. They are not the same as egg roll wrappers which are usually found in the produce section near the bean sprouts and cannot be eaten unless cooked. Fillings are up to you. Place the filling on the spring roll wrapper, about 1/3 of the way from the left side, then fold the left side over the filling. Fold down the top and fold up the bottom, then continue to roll up from the left side.
Rice Pudding
Lately My self and my Boyfriend have been trying to make rice pudding from home . In Canada he remembers his granddad making it on the stove while I remember my dad making it in the oven. So we tried this recipe
http://www.elise.com/recipes/archives/001427rice_pudding.php
And this one adapted from the Ballymaloe cooking school book.
1/3 cup of short grain rice(Korean rice is perfect)
2 table spoons of vanilla sugar
1 tea spoon of cinnamon
3 cups of milk
1 tablespoon of butter
1/2 a cup of raisins if you want
Boil milk add to everything and cook in an oven for 90mins at 180
Peel back the skin and enjoy
both recipes are delicious and really worth the effort.
I am not a huge fan of Korean rice but this turns it to sweet goodness.
And this one adapted from the Ballymaloe cooking school book.
1/3 cup of short grain rice(Korean rice is perfect)
2 table spoons of vanilla sugar
1 tea spoon of cinnamon
3 cups of milk
1 tablespoon of butter
1/2 a cup of raisins if you want
Boil milk add to everything and cook in an oven for 90mins at 180
Peel back the skin and enjoy
both recipes are delicious and really worth the effort.
I am not a huge fan of Korean rice but this turns it to sweet goodness.
Quick easy curry,Fast Food
This is a fast easy curry I use to make in college. I use a can of mushroom soup, 2 cups of milk. Garlic, ginger, Chicken, onion, carrot, chickpeas, hot sauce, curry powder and parsley.
Subscribe to:
Posts (Atom)
Posts
