Thursday, October 29, 2009

edisi puaskan hati sendiri



blog & final project =
blog. sian awk. sianlah. dpt tuan merenkkk cam sy. haih~sy kan. entahlah... rase cam best minggu ni. sbb. mmg bnyk keje.
tp sy bnyk skit la mase free. haaa pasni berderet lah lg keje.
utk sebulan sampai final. aish... penink hey! 3 shooting ek.
1 - shooting news BJ - 2 berita
2 - shooting MCP - musical show 2hours live
3 - shooting directing drama sebabak 15minutes


ni bukan marah. serioulsy tgh numb je rase.
just, nak 'cakap lepas'
wahahaha... [gelak jahat]


kawan skola & kawan lepas skola =
and. betol x sy ckp, kwn zaman skola n kwn lepas skola lain? lain sgt...
kwn zaman skola mmg kwn suka duka. majoritinya, even... zaman skola.
x ckup matang, ramai backstabber, gadow sane gadow sini. poyo jerk.
tp. kwn lepas skola... mmg korang bergelak ketawa, bertepuk -tampar,
tp. cayelah. majoriti hipokrit a.k.a kwn time sukaaa je. well, dunia~
kdg pk g kolej utk habiskan blaja jerk. n utk gelak ketawa.
kalo ade trase dgn mulot sesiapa tuh, terpakse lah buat muke tabah.
even dlm hati dah bergelora / menyumpah tnda x puas hati. aiyoo...

mulot 'cabai' manusie =
mulot manusia pon 1 hal. cakap x bertapis kan? then main ckp jeee...
budget ramai org skeee la mulot lepas camtu? nak gurau agak2 la weyh.
ko tu manusie gak. ade hati. bkn binatang. binatang pon ade hati...
budget ramai org skeee sgt la ko tuh yg budget cam faymes sgt la kan.
ko tak taw, ko duk kutok2 org, dajal2 org tuh, sume org pun kutok ko.
nak buat camneee... mmg manusia skrng mmg sume pandai berlakon.

busybody tak sedar diri =
ko kan... yg sampai google ttg fmly aku tuh nape? pale otak berjambul btol la.
wahlaaaa... dahlah hari jumaat. buat sy berdose je. ishh. aqilah. bhase~
x kesah la sy anak raja ke, anak tan sri, dato, dr, puan sri, ke ape ke... ishhh.
yg penting an sy anak En. Amin ngan Pn. Sabariah. n same jgk, manusia biase.
ade fhm? and and... tayah la nak samekan taraf kte n ckp kte sepadan. tengkorak aih~
kalau dah taw tu diam2 je la. tayah la heboh2.. prangai ko camnikan. lagi la.
sy x skeeeee n meluat2. jgnla buat sy marah sampai maki2... sbb sy x skeee.


ok. fine. tamat dah drama kurang elok tu td.
baca dgn nada perlahan tp pedas taw? hahaha.
btw. minggu ni sy buat rekod baru. iaitu...
so far dpt jmpe LOLA hari2!!! syok weyhhh!!! XD

LOLA @ halloween.
x scary langsung. bahaha.



and... hari tu sy berpk. and cakap dkt adilah masham

"kenape lalat bertelur jgk dkt makanan pdhal die taw makanan tu nnt kene buang jgk?"

adilah ; sbb die taw telur die tu x hancur dlm sampah

sy diam... and terpk.
btol jgk... dr bertelur, die jd ulat, better jd ulat dkt sampah...
sbb ulat tu kotor. dan menggelikan. kalaulah lalat buat sarang elok2 dkt atas pokok ke, celah2 dinding rumah ke, tak ke kotor gileee bile telur tu jd ulat? euwwwwwwww....

maka. setiap kejadian sekecik - kecik alam, ada bnyk hikmah. *wink wink*



waktu

Gue cuma perlu dan butuh satu hal.
Hanya satu hal yang sangat mempengaruhi kehidupan gue.
Gue mau dia datang dan jangan pernah pergi.
Gue cuma perlu dan butuh "WAKTU".

Milk-Braised Pork Sholder





Bacon is my favorite food. It combines a savory and saltiness I think is programmed into our DNA. I touched an even deeper place with this braised pork recipe. Any braised recipe, whether it is an Italian ragout or a French stew, takes meat to a higher place with a multi-hour tenderizing. They say the best stews are allowed to sit and enjoy on the second day. Maybe that is true, because this recipe took three days to prepare, but it was well worth the trouble.
A few months ago, I clipped this recipe from Bon Appetit. It comes from the restaurant Olivia in Austin, TX where apparently there is only one thing on the walls: a Willie Nelson and Waylon Jennings concert poster that the chef’s grandfather gave to him. I don’t know if that is true or not, but I do know that when I tried his recipe last month for my friends at a tail-gating party I received rave reviews and requests for its posting. So, here it is and enjoy.

Ingredients:
2 ½ lbs 1-inch cubes trimmed pork shoulder
1 tbsp kosher salt
½ tsp ground cinnamon
1 stick butter
½ cup flour
1 medium white onion, chopped
1 large carrot, chopped
1 large celery stalk, chopped
1/4 lb bacon, chopped
2 cups dry white wine
4 cups whole milk
2 28-once cans of pureed tomatoes

Directions:
Place pork in a large bowl. Mix 1 tbsp salt and cinnamon in small bowl. Sprinkle mixture over pork, tossing to coat evenly. Cover and chill overnight.
Preheat oven to 350○F. Melt butter in heavy medium saucepan over medium heat. Whisk in flour. Reduce heat to medium-low and cook 2 minutes, whisking often to not allow roux to brown. Remove from heat, cover and let stand until ready to use.
Blend onions, carrot, and celery in processor until finely chopped. Cook bacon in large ovenproof pot over medium heat until beginning to brown and fat is rendered, about 6 minutes. Add vegetables to pot and saute until beginning to brown, about 6 minutes. Add pork and saute until brown, about 7 minutes. Add wine and bring to boil, stirring up browned bits. Add milk and bring to simmer. Add tomato puree, then whisk in roux. Simmer 5 minutes, whisking occasionally. Cover pot. Place in oven and braise pork until very tender, about 2 hours. Uncover, let pork cool, recover and chill overnight.
Rewarm pork over low heat, stirring often. Season to taste with salt and pepper.

Easy Vegetable Stir Fry with Fried Rice

A vegetable stir fry is probably one of the easiest and quickest stir fries of all to prepare and as it has been some time since I have included a vegetarian option on this blog, I decided that this easy vegetable stir fry served with simple fried rice was one of the best ways to put that right.

Ingredients (Serves One)

1 red bell pepper (deseeded and sliced in to half inch wide strips)
1 small onion (peeled and quartered)
6 cobs of baby corn
Handful of mangetout
6 button mushrooms
1 clove of garlic (finely chopped)
1 tbsp corn oil for frying
Salt and freshly ground black pepper
1 tbsp light soy sauce (optional)

Fried rice

Method

Prepare the fried rice first as instructed via the link above and keep warm in a serving dish while you stir fry the vegetables.

Bring the wok up to a fairly high heat and add the corn oil. When the oil is equally hot, add the onion, followed by the pepper and then the baby corn. Stir fry for about thirty seconds before adding the remainder of the vegetables one at a time. Stir fry for about another minute before adding the soy sauce (if desired) and seasoning with salt and pepper.

Ensure that the seasoning is well mixed through the ingredients before turning off the heat and serving immediately on a bed of fried rice.

Relevant Associated Links for your Further Information

Vegetarian Thanksgiving Recipes

Alternatives to Soy for Vegetarians

Vegetarian Christmas Recipes

Vegetarian and Vegan Cooking Tips

Healthy Vegetarian Recipes

Food Tip of the Day - Thursday, October 29th, 2009: Cooking is Becoming a Lost Art

Cooking is becoming a lost art - how much do you agree or disagree with that statement? Do you believe that there are a similar percentage of the population skilled in the art of cooking as there were ten years ago? Twenty years ago? Fifty years ago?

The advances in technology as represented by refrigerators, deep freezes, microwave ovens: all are bound to have had an affect on the art of cooking. How long, however, before each and every one of us simply verbally states our requirements to a food synthesizer as in Star Trek...?

Cooking is Becoming a Lost Art

H1N1

October 29

I'm working on some new blog entries that I hope you’ll find fascinating, but in the meantime, I’d like to pass on to you, dear reader, a question from one of my colleagues: Has H1N1 affected the shared-plates fad (or trend, if you prefer) in restaurants?
Click on the poll to the right, and if you feel like being more detailed, please feel free to comment below.
Thank you.

Pumpkins Pumpkins Pumpkins







http://virginia.ie/


Pumpkin pie
http://macs-foodkorea.blogspot.com/2008/10/pies.html
I also like to use pumpkin for Thai curry .
I advise you use a small pumpkin , Squash . The verities in the store Like Aladdins are really not that nice .
http://www.allaboutpumpkins.com/varieties.html#babybear

OR TRY CHEESECAKE

http://blossomhollow.com/2009/10/24/pumpkin-cheesecake/