Friday, May 15, 2009

try to make it short


9th & 10th may 2009
saturday & sunday
- gile lepak. makan. tidur. tgk tv.
- dinner with TTM 4 his bday


11th may 2009
monday
- pergi clinic lagi utk mate yg kononnye ketumbit.
- Dr gile x bius pergi buat small operation...
- dpt anak sepupu lg!!! anak ke3 kak ngah.
- so bil anak sepupu menjd 7 org...all boys.


12th may 2009 - 13th may 2009
tuesday & wednesday
- sedare mare dtg menyerang.
- melawat kak ngah & baby nya di naluri medical centre
- gi sane - sini dgn cousins2. telan sushi king.


14th & 15th may 2009
thursday & friday
- pergi clinic area melawati plak...
- semua ckp x de obat, just operation.
- went to hosp ampang pu3. jmpe specialist mate.
- check. then masuk wad on thursday nite...

ini bkn ketumbit...
ini infection. yg x de obat...
waaaaa. besar kacang hijau.


- tdow d katil 303. friday morning, operation.
- discharged from hosp a.s.a.p = 2:30pm.
- blk rumah. akid & afiq dtg melawat. bawak choc & kacang hijau.
hahahahah. sape2 tataw ttg kacang hijau. leh refer sini. [sila klik]
- pas maghrib. nora & ema dtg melawat. thanks dear utk big apple!
- tdow awal cuz nak demam. maybe sbb tgk mate berlubang. wahaha.


16th may 2009. saturday.
- happy teachers day!!! =]


currently... broadband modem yg rosak.
so abah kene bwk blk srwk dlu utk tuka gune warranty.

nih gune P1 w1max. yeayyy~~~
baru beli td. but ni just sementara...pas broadband ok.
pulangkan n kak sally plak beli wimax ni dr sy.

kene pakai sunglasses 24 hours.
dlm rumah pon - atas arahan mama
luar rumah - atas arahan Dr.
yerrr...so ni terpakse ok. bkn saje2 jd diva. =P

mate sy...huuu. operation itu. ok time operate.
pas operate wooo. sakit... n ade lubang~~~
lubang dkt mate. grrr~~~~ gerun jgkla.
cpt2 la sembuh. takot tgk. huuu...


What car is for me?



More details at my other Blog for cars; http://my-hobbys-cars.blogspot.com/

PR 11 Banana Cupcakes

16 Mei 2009, sabtu
Pagi pagi mumpung anak2 blom pada bangun, nyempetin bikin Pr nya. Semalem uda disiapin bahan2nya, tinggal nunggu dibikin aja. Gak begitu susah si, tinggal campur n aduk aduk aja..hehe.Berhubung ga beli cupcake nya, jadi pake gelas kertas aja, digunting setengahnya, critanya biar ngirit..jadi pake yang ada di rumah aja.
Resep asli dsini

Bahan
100 gr mentega
250 gr gula
2 bh telur
5 ml vanili
2 potong pisang
60 ml susu segar
250 gr trigu
5 gr baking powder
3 gr baking soda
3 gr garam

Cara
1. Kocok mentega n gula dalam wadah. Tambahkan telur, aduk rata, masukkan vanili, pisang, susu, tetap aduk.
2. Tepung, baking soda, baking powder, garam, jadikan satu, ayak
3. Masukkan no 2 di adonan pisang, aduk rata .
4. Tuang di cupcakes/gelas kertas hingga 2/3 penuh
5. Oven 180 derajat selama 45 menit, ato sampai matang.


Di resep asli, oven nya cuman 15-20 menit, ternyata ga mateng sama sekali, jadi gw tambahin lagi 20 mnit, pas dicocok tusuk gigi, masih basah, wah jadi nambah lagi timernya dah...zzz...ternyata susah banget nyari yg nge pas waktunya..

Buat topping atasnya, soriii temen2, gw ga pake frosting kayak diresep asli, coz masih punya chocopen, jadinya Mei ikutan bantu nge rias atasnya...hehehe

Day In Day Out

I have to confess something. I have a hummus habit. It started years ago at Pita Inn, the best place for cheap Middle Eastern food like kabobs, rice pilaf, and falafel. There you can get a hummus plate, the creamy chick pea and tahini blend spread thick as mayonnaise on the plate with a puddle of olive oil in the middle, a garnish of parsely and specks of cayenne pepper sprinkled over it all. I didn't think about it much those days, when I was more interested in the flavorful kabobs of ground lamb or the strips of gyro meat doused in tzatziki sauce. I never expected hummus to be the kind of food one could eat day in and day out.

Fast forward to 2005. I had just started my job at Northwest Airlines in the international route planning group. My group was small, close, and we talked about the food we like all the time. My director had a heart attack a few years earlier and followed a strict diet, but hummus was allowed and was one of his favorite foods. Being the savvy employee that I was, I whipped up a batch one day and brought it in.

That was it. I was the hummus queen. At most offices people bring in cookies, brownies, or other baked goods. I brought in hummus. If in fact I dared to bring in something less healthy, my director chastised me and asked me when I was making hummus again. Even when I was invited over to his place for a cocktail party, I was instructed to bring the hummus. My director was the kind of person who had a very strong opinion about right and wrong and my hummus was all that was right with the world. It was healthy and flavorful, filling but light, and had the perfect balance of garlic and lemon. It could be a snack or a meal, eaten with carrot sticks or crackers or bread.

A bacon cheeseburger, on the other hand, was all that was wrong with the world.

I still think hummus is one of the easiest things to make myself, but others have had problems when using my recipe. I swear it's not a recipe that magically changes ingredients and quantities for the recipient à la Harry Potter, so that only the original owner can make it well (but wouldn't that be cool?). Hummus is one of those amazing foods that is made up of things that don't taste particularly good by themselves. Chick peas aren't bad, though a bit dry and bland. Raw garlic is pungent, lemon juice is not a popular beverage. And if you've never tasted tahini, don't bother. It's a gluey, bitter sesame seed paste. I put all the ingredients into a food processor, adding salt and a dash of cayenne. Olive oil is added in a stream until the chunky mixture turns soft as whipped butter. Then it's packed in a tupperware to take to work, sliding sloppily up the side, crackers stashed in a zip lock bag. My presentation of the hummus is a bit different from Pita Inn's. But it's just as good.

Hummus

2 garlic cloves
1/2 tsp salt
1 15 ounce can chick peas
1/3 cup tahini
1/8 cup lemon juice
1/4 cup olive oil
1/4 cup water

Mash garlic with salt. Add to food processor, add remaining ingredients through lemon juice. Pulse to blend, then add olive oil in a stream with the processor running. Add a little water at a time until thinned to a consistency you like.

Michel Roux came by School today

The Michelin starred Michel Roux and Jr stopped by the school today .

Above Greeting Rachel Allen



http://en.wikipedia.org/wiki/Michel_Roux

Michel Roux has one word for foul-mouthed TV chefs ... Pah! His Waterside Inn has retained three Michelin stars for 19 years without resorting to such antics. So what's the food like? Don't ask Rachel Cooke - she just got sandwiches



read more here
http://www.michelroux.co.uk/
http://en.wikipedia.org/wiki/Michel_Roux,_Jr.


The name is a culinary legend. Michel with his older brother Albert arrived in England in 1971 to open the original Le Gavroche Restaurant in Lower Sloane Street. The address was imprinted immediately onto the gourmets and gourmands across the country. By 1972 when they opened The Waterside Inn, they had another 3 restaurants in London, each a landmark in a city not then known for fine dining. Between them they have trained over 800 young chefs many of whom are now also legendary.


http://www.waterside-inn.co.uk/Index.aspx?Id=1

Latest new is

May 08 2009 (FoodBizDaily) - Michelin-starred chef Michel Roux Junior is set to open a second restaurant in September 2009 as part of a 10 year contract between Restaurant Associates and the Royal Institution of Chartered Surveyors (RICS) worth £30 million.

from here

week 4 in Ballymaloe cooking school

So many Sweet things this week


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This week was quite an eventfully week my worst cooking so far . But great fun . I was cooking cakes which seems appropriate as it was my boyfriends and my mums birthdays. I moves into kitchen 3 which is a little more stressful then the other kitchen I was in. I started making yeast bread and started my Sour dough starter named Ali. My sweet geranium plant I picked up in optional gardening class, got green fly and my salad leaves including Perilla (Shiso) are growing beautifully . Mick In my house cooked some great Thai curry . We had a wine tasting before lunch wednesday ,we tasted 6 wines all from France. We also had a talk on tea . By a Irish tea distributor who doesn't seem to know Korean green tea . I offered him a cup of Boseong Green Tea and he declined but he did seem busy .He also never mentioned Korea at all.

Here is what the LA Times has to say this week about Boseong Green tea (one of my favorite places in Korea I visited 4 times ) The tea I offered him.

The Boseong region is to green tea what the Napa Valley is to wine. There are hundreds of tiny producers in the area. Visiting the plantations, I was struck by the pungent aroma of the leaves even before I caught sight of the fields. But it was the view that took my breath away. The soft rolling rows of tea plants stretching up along the hillside stood majestically in the morning fog.



http://www.latimes.com/features/food/la-fo-greentea13-2009may13,0,1
965007.story






Not at the restaurant show

May 15

I’m not going to the National Restaurant Association International Hotel/Motel show in Chicago this year. And if you’re not either but would like to know what’s going on there, my capable colleagues are on it. Click here not just to read their blog, but to catch the live news feed that all of them are tweeting into. It should be a good read, and I hope you enjoy it.

Spherification: Why Inverse?

Oh, you lot ask some good questions. Aren’t you a bright bunch?

In response to last week’s post about mozzarella spheres, I received literally two (possibly three if you include Twitter) requests for explanations regarding the ‘inverse’ part of ‘inverse spherification’.

So, how does this differ from regular (!) spherification?

The original method Adria used for creating these suspended ravilo (singular for ravoli, apparently) was first developed back in 2003 and kept hush-hush secret for quite some time.

He discovered that salts and alginates reacted to each other and created colourless, flavourless ‘skins’ capable of holding flavoured liquids within them.

The alginate would be dissolved into the liquid to be sphere-ized and then dropped into a calcium carbonate solution where the two would react thus creating the famous orbs.

For example, alginates would be added to a puree of peas, spoonfuls of which would be dropped into a calic bath.

But there was a problem.

Even when rinsed clean in fresh water, the reaction continued.

Over a period of five minutes the sphere solidified and the diner was left with a rather disappointing ‘jelly’ as opposed to a satisfying ‘pop’ as the skin burst and filled the mouth with essence of pea, mango or mozzarella cheese.

How to get round this?

Well, simply switch the two elements. Inverse them.

Instead of adding the alginates (derived from seaweeds, much like agar agar) to the desired flavour, Adria developed an algin solution which would react with the calcium salts inside the foodstuff.

The reaction produced an almost identical outcome with the benefit of being able to halt it by rinsing the spheres in plain water. No more disappointing jellies.

Instead the result was a more stable sphere whose inside remained liquid for much longer and inverse spherification was born.

Yasima Suizoukan

13 Mei 2009, rabu

Hari ke 2 liburan, pagi2 da pada siap2 bangun n makan pagi. Makan pagi kali ini all u can eat..hihi, prasmaran, ada telur, sosis, bubur, nasi, ikan bakar, salad, buah, ga ketinggalan miso siru...minumannya juga sip...sayang kali ini juga ga smpet difotoin, abis nya Xiang rewel banget, ngantuk dia.




Sekitar jam 10an kita check out dah, perjalanan dilanjutkan ke yasima, takamatsu pref. Perjalanan agak jauh juga skitar 1 jam dari situ, coz agak2 nyasar dikit...abis ga kenal jalan, n cuman pedoman peta dari inet. So, ma laki gw agak2 berantem dikit, soalnya gw tuh paling bego da kl suruh navi, baca peta...zzz...sekarang aja ada dimana, ga tau...gimana mo nunjukin jalan...pusingg...

Akhirnya nyampe juga dah...jalan menuju yasima suizoukan ini butuh perjuangan juga. Perjalanannya agak jauh, ga bisa dilalui mobil, coz mesti lewatin jinja, templenya.

Nyampe disana, pas banget lagi ada pertunjukan ikannya. Trus liat liat di bagian dalamnya, ga begitu luas tempatnya, jadi 1/2 jam aja uda liat semua. Masih bagusan seaworldnya Jakarta dah, rugi banget kemari, tiket masuknya mahal banget lagi...
btw, anak2 seneng ... kalo dipikir2 ini mah liburannya anak2 ya..hehe

Perjalanan pulang makan waktu lebih lama, coz mampir ke t4 beli ole2, ga beli apa2 si, cuman beli udon, coz kagawa pref, terkenal ma udonnya...sayang ga sempet makan udon ...aaaaaahhh...