Thursday, October 8, 2009

IKAN KUAH ASAM


Material: 


500 g snapper / grouper cut into 4 pieces 
3 tbsp tamarind water 
1 / 2 tbsp salt to grease 
3 tablespoons cooking oil 
4 tomatoes cut 8 parts 
4 lime leaves 
4 leeks chopped 1 cm 
5 red chilies bauh cut and discarded bijiya 
2 pieces of lemon water taken 
1 handful of basil leaves that have been learned 
2 tsp salt 
3 stalks lemongrass white taken 
800 ml of water 

how to make: 

coat fish with cooking oil, Asan water and 1 / 2 tbsp salt to mix then let stand 20 minutes and burn up to 1 / 2 ripe 

heat water until boiling, then reduce the heat, put fish, tomato, lime leaves, scallions, red chilies, lemongrass and salt, boil until cooked 

before being picked up, enter the basil and lemon juice served warm

Gulai Kepala Ikan


Portion size: 4 people 

Ingredients 
850 gram head snapper, cut a 2 
10 bay leaves 
1 stick SERE, crushed 
1 pandan leaves, shredded, tie 
750 cc coconut milk 
2 tablespoons shredded coconut, toasted, finely mashed 
3 tablespoons oil 
5 star fruit fruit vegetables, cut a 2 
1 tablespoon lemon juice 
2 teaspoons salt 
15 pieces of red chilli 
1 cm turmeric, chopped 
1 cm ginger, chopped 
7 spring onions 
3 cloves garlic 
1 tablespoon coriander, toasted 
1 / 2 teaspoon cumin, toasted 
1 / 4 teaspoon aniseed, toasted 
1 / 2 teaspoon pepper powder 
1 tablespoon tamarind 
How to make 
Grease head snapper with lime juice and 1 / 2 recipe of salt to mix, allow 1 / 2 hour, drain, then coat with coconut mash to mix, set aside. 

Puree chili, turmeric, ginger, onion, garlic, coriander, cumin, fennel, pepper powder, tamarind, and 1 / 2 recipe of salt. 

Heat oil and fry the spice has been refined, SERE, and pandan leaves until fragrant, then pour coconut milk, stir well, bring to a boil. 

Enter the bay leaves, star fruit vegetables, and the head snapper and coconut mashed, stir well and cook over medium heat until completely cooked and the sauce slightly oily with occasional stirring, lift.

Ikan Asin Pedas


Portion size: 4 people 

Ingredients 
250 grams of salted fish Jambal / cork, cut the size of 2 cm x 2 cm 
3 red chilli, sliced menyerong 
4 pieces of red onion, thinly sliced 
1 orange juice, take the water 
3 tablespoons oil 
How to make 
Sprinkle salt fish Jambal / cork with boiling water, leave to cool, then wash, drain. 

Heat oil in a lot over medium heat, then enter this salted fish, fried until cooked, remove, drain. 

Heat the oil according to the recipe, and enter the red onion, saute until fragrant. 

Add the chili, stir well and saute until tender, reduce heat, and enter the salted fish was fried and lemon juice, stir well, remove and serve.

Pangek Ikan

Material:


600 g tuna fish cleaned and cut into 4 pieces 

50 ml cooking oil 
3 pieces of green chilies 2 parts split, deseeded 
4 pieces 2 red peppers cut in sections, deseeded 
Kandis tamarind 2 
2 stalks lemongrass 
2 sprigs basil leaves taken 
1 / 2 turmeric leaves 
1 teaspoon salt 
300 ml of water 
21 / 2 tablespoons sugar 

Spices are blended: 
6 pieces red onion 
2 cloves garlic 
4 pecan bars 
3 cm ginger 
3 cm turmeric 

How to make: 
mixed fish, cooking oil and all ingredients are blended spices, then cook on low heat until fragrant and the sauce a little occasional live fish should be reversed so as not charred and cooked evenly

Pesmol

Material:


 

700 g carp 

1 stick SERE 
1 tablespoon vinegar 
2 tablespoons granulated sugar 
150 ml of water 
50 ml oil for sauteing 
400 ml oil for frying 

Pickles 
2 carrots cut length of 3 cm 
2 long cucumber cut 3 cm 
10 pieces of red chilli 
1 piece of turnip cut 3 cm long (optional) 
10 pieces red onion 
1 tablespoon granulated sugar 
1 tablespoon vinegar 
1 / 2 teaspoon salt 

Spices are blended: 
3 cloves garlic 
5 pieces of red onion 
4 cm turmeric 
2 slices galangal 
3 cm ginger 
Walnut 5 
1 / 2 teaspoon salt 
How to Make: 
Covered with salt water fish and fried dry. 
Saute the blended ingredients until fragrant and SERE. Enter the sugar, and water, stir. After a bit congealed pickles put all ingredients, stirring briefly. Add vinegar. Remove and siramkan over fish. 

How to Make Pickles: 
Combine carrots, chili and onions with the sugar, vinegar and salt, put in plastic bags set aside overnight. 
So with pickled radish and cucumber pickles are made just like a carrot.

WOKU IKAN DIBELANGA

Material: 


600 g (2 tail) goldfish cut in two parts 

3 stalks Serai finely chopped 
5 pieces of orange leaves finely chopped 
1 / 2 pieces of turmeric leaves finely chopped 
3 stalks chopped onion leaves 
1 handful of basil leaves 
Tomatoes cut 2 pieces 8 parts 
3 tablespoons lime leaves 
4 tablespoons oil for sauteing 

Spices are blended: 
10 red chilies sauce 
5 red chilies 
Shallots 7 fruit 
5 cm ginger 
2 tsp salt 

How to make: 
Heat oil and saute the blended ingredients until fragrant and then enter the lemon grass, lime leaves, turmeric leaves, scallions, stirring until fragrant aroma. 
Enter the carp, stir until the entire surface of the fish with the marinade terlumur. 
Place the basil leaves over the fish, then cover, continue cooking until the fish is cooked through, remove and serve.

Bandeng Bumbu Bali

Material:


500 g fish cleaned 

250 ml oil for frying 
50 ml oil for sauteing 
Divided 2 plum tomatoes 8 parts 
2 tablespoons soy sauce 

Material II: 
1 tablespoon coriander 
Old 3 cm turmeric 
2 cloves garlic 
1 teaspoon salt 
50 ml of water 

Spices are blended: 
Men 10 red chillies 
5 pieces of red onion 
3 cloves white bawng 
3 cm ginger 
4 cloves pecan 

How to Make: 
Marinate the fish with the material II let stand 15 minutes, then fried in hot oil until brown was 
Saute the blended ingredients until fragrant and then enter the tomatoes, soy sauce 100 ml water and cook until the tomatoes were destroyed and the water somewhat reduced 
Enter milkfish fish cook until spices absorb. Lift. 

TIP: 
To reduce the smell of the soil in milkfish, milkfish rendamlah already been cut with turmeric and salt water for some time (1 hour)

Masak Ikan Dibotoh

Material:

Snapper Fish 500 grams / fish bawal cut 

100 grams of young cassava leaves are boiled and cut into pieces 
75 grams of leaves cut mangkokan 
50 g basil leaves 
Taro leaves 50 grams / white taro boiled and cut into pieces 
3 stalks Lemongrass cut 
5 pieces of orange leaves 
Carambola fruit vegetable 7th round cut 
Santan 1000 ml dilute 

Spices are blended: 
4 cloves garlic 
5 pieces of red onion 
Turmeric 3 cm 
2 slices ginger 
5 red chilies 
5 points Kemiri 

How to make: 
Heat coconut milk until boiling liquid enter the fish, blended spices, lemon grass until half-cooked fish. 
Then enter all the ingredients, reduce the heat, leave until all are cooked.

Sasate Bandeng ( West Java )


Material:

2 tail Milkfish @ 300 grams
1 tablespoon coconut Poya
50 ml thick coconut milk
3 tablespoons cooking oil for greasing
3 tablespoons cooking oil for sauteing
5 fruit chopped red onion
3 cloves garlic fried
1 / 2 tbsp Coriander powder
1 / 2 tsp pepper
1 / 2 tsp Terasi
2 pieces of orange leaves
1 / 2 teaspoon salt
Bamboo for flanking sufficiently

How to make:
Clean the fish, gills and feces through the gills (do not rip the belly of a fish).
Then hit-back at the fish with a knife until the fish bruises, broken spines of fish in the tail and pulling the bones through the gills and take the meat, discarding the fine thorns.
Mix meat poya fish with coconut, thick coconut milk, coriander, pepper and salt, mix well.
Fry onion, garlic with oil until yellow, then enter continue to fry shrimp until brown, remove cooking oil and puree.
Combine the fish meat mixture and stir well.
Insert the meat mixture into cavity of fish skin dalma through fish gills to resemble the original, done on both fish.
Clamp fish from head to tail and leather coat fish with cooking oil and salt, wrapped in leaves.
Grilled fish, cooked until browned.
Serve with sambal and lalap.

OTAK-OTAK IKAN TENGGIRI

Material:
250 g beef fillet / snapper, puree
100 g tapioca flour
100 cc santan from 1 / 2 btr coconut
1 egg white
10 btg leaf chives, thinly sliced
1 / 2 teaspoon salt
1 / 2 tsp pepper powder
1 tsp sugar
banana leaves to wrap

How to make:

Mix meat, tapioca flour, salt,
sugar, pepper, sugar and coconut milk together and stir well.

Add egg white and the leaves of chives and stir well.
Take 1-2 tablespoons of dough, roll up
piece of banana leaf, ujung2nya peg,
grilled over charcoal fire / in the oven
with fire on until cooked.
Serve with peanut sauce.

Peanut sauce:

Blend 50 grams toasted pecan,
25 g roasted peanuts, 2 pieces
red chili, and cayenne pepper 5 fruit,
100 cc mixed with boiled water, salt,
granulated sugar, and vinegar according to taste

Faith and Finances

Tonight we went up to the church for a Faith and Finances study group. Our friends Ross and Kristin who are in charge of Personal Ministries went to the Michigan camp-meeting this past summer and this program was there. It is put on by Ed Reid who is in charge of the Stewardship committee to the North American Division of Seventh-day Adventist. This was the first one we were able to get to, but it was the 3rd meeting, which was on tithe. Good discussion and review of why we tithe.

This coming Sabbath is going to be busy! David is going to be trained on the sound system, there is a baptism, potluck, Bible study after church and then a vespers program, by Ed Reid again on end time events. Those have been excellent and I encourage you all to look into his sermon's on the topic. I'm not sure where you can buy them because Ross and Kristin got them at camp-meeting, so maybe from the Michigan camp-meeting site, if they have one. They are excellent sermons though, there are five.

Kellogg's Owns Up to Un-Fit Fiber


Did you know there has been a 1344% increase in whole grain products since 2000? Common claims surrounding grains, such as “made with whole grain”, “good source of whole grain,” and “whole grain guaranteed” resonate strongly with nearly all adults (87%), indicating an increase in purchase interest in response to whole-grain content claims [1]. Interestingly, however, Americans are STILL not meeting the recommended 20 to 35 grams of fiber a day.


Kellogg’s called out cereal companies including General Mills, Quaker, Malt-O-Meal, Post…and themselves in a recent publication they published entitled, “Whole Grain Half Truths.” A recent survey conducted by Kellogg’s revealed that consumers purchase ‘whole-grain’ products in an effort to intake more fiber and increase the healthfulness of the foods they eat. The majority (73%) of consumers felt that purchasing products made with whole-grains translated into purchasing those products providing good sources of fiber [1].


Sadly, consumers are being lead astray with such beliefs. To aid consumers in choosing higher fiber breakfast cereals, Kellogg’s audited a sample of breakfast cereals used between January 2005 and August 2008. The data was drawn from a syndicated database including the major brands aforementioned. What Kellogg’s revealed was unfavorable for most commonly recognized cereal brands, especially General Mills.


0 grams of fiber
General Mills Rice Chex


1 gram of fiber
General Mills Chocolate Chex
General Mills Cinnamon Toast Crunch
General Mills Cocoa Puffs
General Mills Cookie Crisps
General Mills Corn Chex
General Mills Golden Grahams
General Mills Lucky Charms
General Mills Reese’s Puffs
Kellogg’s Fruit Harvest Strawberry-Blueberry
Kellogg’s Mini-Swirlz Cinnamon
Malt-O-Meal Honey & Oat Blenders Cereal
Malt-O-Meal Mashmallow Mateys


2 grams of fiber
General Mills Frosted Cheerios
General Mills Honey Nut Cheerios
General Mills Oat Clusters Cheerios
General Mills Oat Clusters Cheerios Crunch
General Mills Yogurt Burst Cheerios
Malt-O-Meal Cinnamon Toasters
Malt-O-Meal Honey Nut Scooters
Post Honey Bunches of Oats
Post Honey-Comb
Quaker Life
Quaker Maple & Brown Sugar Cereal


GOOD sources of fiber (3-4 grams)
General Mills Aspire
General Mills Cheerios
General Mills Kix
General Mills Nature Valley Organic
General Mills Total
General Mills Total Honey Clusters
General Mills Total Whole Grain
Kellogg’s Frosted Flakes Gold
Kellogg’s Low Fat Granola with Raisins
Kellogg’s Low Fat Granola without Raisins
Kellogg’s Mueslix
Kellogg’s Raisin Bran Crunch
Kellogg’s Smart Antioxidant
Kellogg’s Wild Animal Crunch
Quaker Natural Granola
Quaker Oatmeal Squares


EXCELLENT sources of fiber (5-11 grams)
General Mills Curves
General Mills Fiber One (Caramel Delight)
General Mills Fiber One Raisin Bran Clusters
General Mills Total Raisin Bran
Kellogg’s All-Bran Yogurt Bites
Kellogg’s Cracklin’ Oat Bran
Kellogg’s Mini-Wheats Frosted Bite Size
Kellogg’s Mini-Wheats Frosted Bite Size Blueberry Muffin
Kellogg’s Mini-Wheats Frosted Bite Size Strawberry Delight
Kellogg’s Mini-Wheats Frosted Bite Size Vanilla Creme
Kellogg’s Mini-Wheats Frosted Maple & Brown Sugar
Kellogg’s Mini-Wheats Frosted Original (Big Bite)
Kellogg’s Mini-Wheats Frosted Bite Size Cinnamon Streusel
Kellogg’s Mini-Wheats Un-Frosted Bite Site
Kellogg’s Raisin Bran
Kraft Vanilla Almond Crunch Cereal
Malt-O-Meal Frosted Mini Wheats
Malt-O-Meal Lightly Sweetened Whole Grain Cereal
Post Grape-Nuts
Post Healthy Classics Grape-Nuts
Post Honey Maid
Post Raisin Bran
Post Shredded Wheat Cereal
Quaker Oatmeal Squares


What Kellogg’s found:
-         At the time of the audit, 72 nationally distributed ready-to-eat cereal products included clearly visible whole-grain claims on their packaging
-         Of the cereals containing whole-grain health claims, fiber content ranged from 0 to 11 grams per serving
-         Of those cereals touting whole-grain ingredients, 32 (roughly half) were found to provide less than a “good” source of fiber (3 grams per serving)
-         Approximately 60% of breakfast cereals provided less than 1 gram of fiber


For more information from Kellogg’s, go here.


Also……………..


I heard back from “The Biggest Loser Resort at Fitness Ridge”. Here was their email in response:


Hi Nicole!
Thank you for your interest in the Biggest Loser Resort at Fitness Ridge!  Its great to hear from OK!  (I have family in Broken Arrow/Coweta/Tulsa)  We do have a RD, her name is Emily Fonnesbeck and she is registered with the ADA and is certified for Adult Weight Management through the commission of Dietetic Registration.  She has been with us for many years and teaches several lectures throughout the week so guests can learn about portion management, how to understand calories, and proper eating habits.  Her Bio can be found on our web page under the tab About Us, and Wellness Team. 


You can visit our website at www.biggestloserresort.com and under the "Our Program" tab, you can download our brochure for more information about us! Please call or email me and let me know how I can further assist you!


Best,
Matthew Arrington
The Biggest Loser Resort at Fitness Ridge
Toll Free 888-870-2639
Local 435-673-6600
www.biggestloserresort.com

 
And last, but not least, my diabetic meal pattern for yesterday:

Breakfast:
2 whole wheat waffles (2)
2 Tbsp peanut butter (0)
Banana (2)
     Total: 4 carbs

Lunch:
1 small serving leftover squash/goat cheese fettuccine (3 carbs)
1 cup Waldorf salad (1 carb)
     Total: 4 carbs

Snack:
4 wafer cookies (1 carb)

Dinner:
Tomato basil tortilla (2 carbs)
4 ounces boneless, skinless chicken breast (0 carbs)
Lettuce, tomato, and light ranch dressing (0 carbs)
20 oven baked fries (2 carbs)
     Total: 4 carbs

Snack:
5 Triscuits (1 carb)
1 ounce 2% cheese (0 carbs)

Exercise:
90-minute hockey game

Andrea Davis: Suburban Farmer

















Andrea Davis grew up in rural Maryland. Her family had a backyard garden, but no one could have predicted that by the time she was a second semester freshman in college, she would know her life’s path: she wanted to farm. And now, not all that many years later, it has come to be: she has her Quarter Acre Farm in Sonoma, California where she grows her vegetables and sells everything she produces both to us at the Friday morning Farmers Market and since the end of June, to Mondo, a pub on West Napa Street. At 26 she is a suburban farmer and a sustainable grower.

But let’s back up for a moment. How did this happen?

Her first big step was choosing to attend Hampshire College whose 200-acre working farm in Amherst, Massachusetts lured her in. Quickly she decided to major in Sustainable Agriculture, taking classes in ecology, anthropology, and rural studies and working on the farm. She apprenticed summers at a farm in Maine to test herself and her decision. The hard work only made her more certain.

She wrote her senior dissertation on a nutritional analysis of a seasonal diet in the Pioneer Valley (the three counties surrounding Amherst), with two weeks worth of meals for each season. She developed the recipes and tested their nutritional value. But she also organized them into a cookbook, Local Delectables: Seasonal Recipes for the Pioneer Valley which an Amherst printer published.

She got her degree in 2005 and moved to the Bay area. This area met her two criteria: no snow and plenty of people who “get” sustainable agriculture. After a short stint at the Oak Hill Farm flower shop in the Ferry Building, she found a job in Sonoma at the (now closed) General’s Daughter. When the chef saw that she had a degree in agriculture, he asked her to start an herb and tomato garden behind the kitchen in addition to her other tasks. She agreed and for the first time got her hands into the rich Sonoma soil.

The Quarter Acre Farm
















She also started looking around for some land. Jesus Hernandez who sells flowers at the Farmers Market told her to call Leo McMillan who leases him land on East MacArthur on the outskirts of town. Leo and Andrea got together, walked the land and he agreed to lease her a quarter acre beginning in Spring 2009. She already knew what to do: order seeds, build a greenhouse, prepare the land, plant, transplant, stake, weed, water, harvest, wash, and sell. She set to work using all her sustainable growing skills.

To her “sustainable” means employing techniques and methods that can continually be used without adversely affecting the land. It means improving the soil with horse manure and sawdust shavings, putting in winter cover crops such as fava beans or red oats to replenish the soil, spraying the plants with fish emulsion and kelp, rather than chemical fertilizers, to give the plants a little bit of an extra boost, careful watering with drip tape from a pond on the land.

















She is very pleased with her results from this first year. She understands that she’s still making friends with the land, learning what grows best in this particular micro-climate and eco-system. She already knows some changes she will make next year. Expanding is not one of them. For now she will continue working at the girl and the fig and farming her Quarter Acre. She dreams of being able to make all her income from farming and would love to have five acres of her own at some point. She also wants to try her hand at suburban homesteading. But that’s another story.

Baked Ziti

Fall brings the opportunity to cook comfort food without overheating the kitchen. One of my favorites is baked ziti. While this dish is more American than Italian, it is nonetheless a crowd favorite that will warm your heart and more. I like to use turkey Italian sausage as a way to reduce fat, and both tomato sauce and chicken stock in my sauce. Serves 4. 60 minutes total preparation and baking time. Serve with a green salad, garlic bread and red wine.

Ingredients:
½ pound ziti
1 cup dry white wine
1 cup chicken stock
1 15oz can of tomato sauce
2 tbsp olive oil
3 links turkey or other Italian sausage, casings removed and broken into small pieces 4 tbsp butter
4 tbsp flour
1 egg, beaten
1 cup grated asiago cheese
1 tbsp dried parsley
1 tsp dried thyme
1 tsp salt
½ cup fresh mozzarella, small balls best

Directions:
Preheat oven to 350 degrees. Begin heating water in a pot to cook the pasta, eventually bringing to a rolling boil. Begin heating the chicken stock, white wine and tomato sauce in a medium pot, eventually bringing to a simmer. In a nonstick frypan, heat the oil to medium and brown the sausage pieces on all sides. Remove from heat. In a small sauce pan, melt the butter and whisk in the flower to make a roue. Cook the roue 2 minutes longer to remove the flour taste. Add the roue to the sauce, whisking in and returning to a simmer. Allow the sauce to simmer for a further 15 minutes to thicken. While the sauce is simmering, add the pasta to the boiling water. Cook the pasta for 5 minutes and strain. The pasta will finish cooking in the oven. Mix ½ the grated asiago cheese, egg, mozzarella, parsley, thyme and salt. Mix the cooked pasta into the sauce and toss in the cheese mixture and sausage. Add the entire mixture to a 9 inch square baking dish. Cover loosely with foil and bake for 30 minutes. Remove the foil, cover with the remaining cheese and bake a further 10 minutes to brown the cheese. Allow to cool somewhat and serve.

Two End-of-the-Summer Pastas

Pesto

















¾ cup freshly grated Parmesan plus more to grate at the table
Note: If you need to grate your Parmesan, do it first in the food processor before proceeding with the rest of the recipe.
4 packed cups fresh basil leaves
2 large garlic cloves, peeled and coarsely chopped
½ cup pine nuts (you can substitute slivered almonds)
2 tablespoons melted butter
1/3 cup olive oil
Salt to taste

1. Combine the cheese, basil, garlic, and nuts in a food processor and process until the mixture is well combined.
2. Add the melted butter with the motor running and up to 1/3 cup olive oil. You can also add a small amount of water if the pesto is too thick. It should drape nicely over a mound of pasta without being runny. Add salt to taste.
3. Serve with hot drained pasta. You can pass more cheese at the table.

4-6 servings
Adapted from Mollie Katzen’s Moosewood Cookbook

Puttanesca Sauce

















1 can (2 ounces) anchovy fillets, undrained
12 garlic cloves, pressed
2 cans (28 ounces each) plum tomatoes
OR
4 pounds fresh tomatoes, peeled, seeded saving the juice
I place a sieve over a small bowl and seed the tomatoes into the sieve, allowing the juice to dribble through to the bowl. I stir the seeds to get as much liquid as I can into the bowl.
There is no need to be this obsessive.
¼ cup sun dried tomatoes, chopped
1/3 cup capers, drained
1 cup pitted Kalamata olives, coarsely chopped
1 cup dry red wine
Crushed red pepper flakes to taste
½ teaspoon sugar
2 tablespoons fresh sage, chopped
¼ cup balsamic or red wine vinegar
Pepper

1. Place the anchovies and the garlic in a heavy large sauce pan or sauté pan. Mash thoroughly into a paste over low heat. Use a knife and fork to cut into pieces if necessary.
2. Add the tomatoes, capers and olives; stir over medium high heat.
3. Add the remaining ingredients and bring to a boil; reduce the heat to medium low and simmer, uncovered, for 1 hour. With fresh tomatoes and their juice, it might take two hours depending on their juiciness. The sauce should be nice and thick.
4. Taste and adjust the seasonings. Serve over thin spaghetti. Traditionally this dish is served without cheese, but who’s stopping you if you want it.

Note: You probably won’t need salt because of the saltiness of the anchovies, capers and olives. But taste to make sure.

6 servings
Adapted from Julee Rosso’s Great Good Food

sdeyhhh lame2 pun tak gune dah




hallluuu. hari ni. cuti. owh yes yes~! ahah... erm. bgn2, main game trus. pas subuh trus main. pastuh tdow blk. pastuh bgn blk. siap2, gerak g kolej. less than 30min d kolej. gempak sngguh rase. ermmm. ambik result. result sem 5. yesss, after almost 2 months dah sem 6. senget jaa~

and. sampai dpn lif kolej, dah berdebar. sampai dpn office, nak nangis dah. tnye result allya + nora. both ok. maintain 3.00 above. msk office. ajak nora tman. berdebar tayah ckp. dpt result. tgk. sign form, tnda dah ambik result. cool... kuar dr office, air mata mcm air terjun. wahahah... lame nye rase x nangis camtuh. trus g toilet. nangis. skali miss aida masuk. miss aida - lect newswriting time sem3 x silap. 3 @ 4. ahah. nyanyok~

miss aida ; aqilahhh! tgk result awk!
me ; tammo! terukkk sgt miss. T__T
miss aida ; alaaa. sy blh tgk jgk dkt office nnt. tgk jgk!
me ; ... hulur slip result, nmpk muka miss terkejut. T____T
miss aida ; awk x blh buat ke? tp ok la, x de repeat.
me ; mmg x de repeat miss. tp nih plg teruk penah sy dpt.
sy tak pernah dpt below 3.00. ni first time sy dpt bwh 3.00. T______T
miss aida ; erm. awk nak try reseat blk?
me ; tak pelah miss. sem ni je ade 4 subj major. x smpt nnt.
miss aida ; hurm. tak pelah. CGPA awk ok lg nih.
me ; T________________T

yes yes. sy dpt below 3.00. maluuuuuu. sgttttttttt. kecewaaaaaaaaa jgk. mmg majoriti menurun sem 5. sbb ssh kot? n depends on lect kan. then. tp... org lain. ramai jgk maintain 3.00 above, even turun. yess. cam de org yg 3.45 b4 nih, dpt jgk maintain 3.08 ke utk sem 5 tuh. waaaaaaaa. sy jatuh menjunam - junam. mmg tak tahan nangis. tayah la tnye bape. tp yg pasti, ramai org lg hebat dr sy. ramai. malu. frust. sdeyh. pk mama n abah je.

mari sesi salahkan diri. yes salah sy sem5 tuh sy rase cam x blaja pape. semangat blaja skit pon x de. mmg bz. ble pk final project abis RM250++ sorang, rugi plak dgn ape hasil yg dpt. then. pk lg bertapa MALAS nya sy study utk final exam tuh, ++ lg perasaan x de kesedaran langsung, padanlah muka. tataw la kene rasuk dgn katak puru ape sem lepas. sgttt terukkk lah sy. tak de kesedaran + malas. that's the big key of my failure. uhuuu~

msk dlm kereta, trus pakai sunglass. tman kma uruskan hal convo die. slip periksa? slmt dgn nora. yg taw ttg result, baru 3 org. 1-sy. 2-miss aida. 3-nora. tu je. mama n abah? x sampai hati. nnt kot. ble sy dah settle dgns em 6 ni kot. hurm. sy yakin sy blh buattt jauhhhh lebeyhhhh baiklah sem 6 nih. kalau x study pon leh lulus. kalo study skit2 last minute blh dpt 3 point lebeyh every sem, makanya... sy yakin sem 6 nih sy blh buat lg baik. bnyk improvement sy nmpk esp dr segi self esteem. yesss. i know i can. [biarlah sdapkan diri sdiri... ]

kma trun gi bank, trus call salghee [ex-rmmate]. nangis x ingt dunia blk. waaaaaaaaaaa. so, die org ke-4 yg taw result nih. nangis dan nangis dan akhirnya terpakse stop. b4 kma tnye ape plak. hurmmm... yesss sy malu, sy dpt setaraf dgn pelajar2 yg lemah2 dlm class sy. ramai org potong sy. sy sedar blh buat lg baikkk. sedar sgt. tak pelah. 1st n last dpt pointer camnih ok. 2 sem je lg. 2 jeeeeee aqilah! wuuuuuuu~ te amo aqilah!!! ***merenk***

sudahlah. bnda da lepas. da 2 bulan pon sem 6. taleyh ckp ape dah. pndng depan je lah. baiklahhh. td mkn nak muntah je rase dkt madam lim's. bkn pasal mknan. mknan die bestt je. cuma da bnyk sgt nangis, makanya sy penink. ermmm... tammo gagal lg. gagal bkn bermaksud ade subj gagal, gagal mksd sy x dpt ape yg sy target. ckuplah zaman spm tuh. bnyk mengajar dah~ tak pelahhh. teruskaNnnn....