Nasi TIM

8 Maret 2010, senin

Ngeliat temen bikin nasi tim sendiri, kok gw jadi kepingiiinnnn makan dah...hari sabtu kemarin, sebenernya uda mo bkin lah wong ayam kecapnya uda dibikin kok..tapiii, laki gw abis pulang kerja bawa nasi sushi, nasi yang uda dicukain...banyakkkkk bangetttt...jadi mau ga mau harus bkin nasi sushi dulu dah...so, terpaksa nasi tim nya ditundaa...

So, pagi2 gw da sibuk2 di dpur deh, ini resep bikin ayam kecapnya gw catetin lagi
Bahan
-Dada ayam fillet 1 bh, potong kecil2
- kecap manis 2 sdm
- saus tiram 2 sdm
- mushroom kalengan 1/2 kaleng
- gula pasir 1 sdm
- kecap asin 1 sdm
- garam 1/2 sdt
- 2 bh bawang putih, haluskan
- minyak goreng 2 sdm
- air 100 ml

cara
- siapkan panci anti lengket, masukkan ayam didalamnya, panaskan sampai keluar air dari daging ayam, dan ayam setengah matang, lalu angkat
- panaskan minyak, tumis bawang putih, aduk2 sampai masak
- masukkan ayam, jamur, aduk2
- masukkan kecap manis, saus tiram, kecap asin, gula dan garam, aduk2 dan ayam akan menjadi coklat
- terakhir masukkan air, masak, hingga air berkurang dan ayam lunak

kuah
- 1 blok kaldu ayam
- 500 ml air, rebus hingga mendidih
- garam lada sedikit
ato pake air rebusan ayam.


Penyajian
- cuci beras hingga bersih, tiriskan airnya
- masukkan ayam kecap ke cawan, lalu masukkan 3 sdm beras, tekan tekan dengan sendok
- masukkan kuah ke cawan, lebihin hingga 1 ruas jari
- kukus hingga 30-45 menit
- angkat dan siap disajikan

Ternyata bkin nasi tim sendiri gampang juga..n anak2 suka banget..

Quick post: The Germs, L.A. sound

First of all, I must say that I'm sorry for the lack of post of the last two days, sorry!! I'm a little bit busy at the momento, but I've got so many things to share with you.

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Today I want to talk about The Germs, an american punk rock band who were active from 1977 to 1980. I have always been hard pressed to find albums from this band in Spain, but fortunately I found last Saturday an import compilation with the best songs of the band, and of course I bought it. Furthermore, I discovered that in May, played in Barcelona The Addicts, one of my favorite bands, along with The Exploited!

 

 

Anyway, I think that the story of The Germs is quite interesting. Jan Paul Beahm, also knowed as Darby Crash, lead singer of the band; committed suicide at the age of 22. They have always been many rumors about his sexuality and the reason for his suicide, but beyond the morbid, the lyrics of The Germs are more than interesting, and they showed that good punk was not only made in Uk at the time, but the sound made in the USA also was powerful and original.

Today, after the success of the film What we do is secret, the band has dared to regroup, with Shane West, who plays Darby in the film version, as frontman of the band. Actually, I find it interesting that they have resurrected the project as punk band always struck me as fantastic ... but can be worthwhile to revive the project? I sincerely hope so.

 

  

Two pictures of Shane West as Darby in the film What we do is Secret (2007)

So, this is it... did you have a good weekend? I hope so! Have a nice monday!!

Signs of Spring!

The snow has mostly melted, the birds are singing, saw a couple of robins already, and the sun was out the last 4 days! Yay for spring!! The rest of the week is suppose to be in the high 50's with possible rain and sunshine mixed in. I will take rain over snow though!

I have lost 3 lbs. so far too! I've been doing the Special K diet, along with doing a 3 mile power walking video at least 3 times a week. So far seems to be working, so we'll see how much I can get out of it! :)

Staying on Top of the Weight Issue

A couple of you have sidled up to me and asked sotto voce “How do you keep your weight so, ah, normal, when you’re eating all this delicious stuff you put on your blog?” I usually mumble something about wearing black or being mindful. The truth is that the first two months of the blog, I gained. And gained enough to make me nervous. Having lived most of my life feeling, if not always looking, chubby, I took the gain of five pounds, hefting me over 140 (at 5’4”), seriously. Having foresworn “dieting” many years ago, I knew that I needed to construct some long-term guidelines for myself that might help stabilize the gain and possibly encourage a loss. Since July, between 10 and 12 pounds have come off very very slowly with many ups and downs. But steadily down. No one will ever call me thin (and I don’t aspire to that description anyway) but I now feel back in my normal range. So here are the principles I’ve been using since that fateful day in July. Perhaps one or two of them will strike you as helpful.

Exercise portion control.

Use smaller plates (10-inches in diameter). Your eye and brain perceive a full plate of food and you feel full eating less. It’s a perception thing.

For lunch, I have a favorite green bowl. I can eat whatever I want, as long as it fits in the green bowl.
Cut back on pre-eating (snacking or having a glass of wine) before dinner.
Serve plates in the kitchen. I tend to nibble when serving bowls sit in front of me.

Pay attention to what you’re eating and drinking.
Eat more fruits and vegetables.
Eat less protein, starches, and fats. But don’t eliminate anything entirely. Our bodies want it all.
Eat desserts, enjoying every bite, for special occasions.
Drink less wine. I have been in the habit of drinking a glass or two of wine nearly every night. I’m trying to drink every other night instead.
Eat more slowly, at least 20 chews per bite. I find this very difficult but worth trying.

Exercise regularly.
I go to Curves about three times a week. It’s a 30-minute workout for women with a circuit of machines, running platforms, music and little mind games to stave off boredom.
I also walk six miles a week using a computer program that virtually walks you across the United States. I walk my miles, wherever I am, and log onto http://exercise.lbl.gov to record them. I have now walked 1609.1 miles and find myself in Kansas. You need to have a pedometer.

I hesitate to mention one more thing that I do: I usually don’t eat breakfast. This practice is idiosyncratic to me and would make nutritionists, dietitians and probably some of you blanch. I have nothing against breakfast. In fact, I love breakfast foods and often eat them for dinner. But I am rarely hungry for breakfast, so why eat? If I’m hungry, I eat. Simple as that.

There are weeks when we are eating out a lot, traveling, cooking dinner parties, or vacationing with friends. The principles don’t exactly go out the window, but they get modified to fit the current reality. And that is how it should be. It is wonderful to eat delicious food without worrying too much about the consequences. Once I’ve returned home, I reinstitute the principles. And that feels good too.

A couple of books have been really helpful in educating me about eating and weight:
David Kessler, The End of Overeating and
Brian Wansink, Mindless Eating: Why We Eat More Than We Think.

Menu 12: An Asian-Influenced Dinner

Cauliflower, Caper and Pumpkin Seed Spread

For the Asian theme, this dip is great served with crispy rice crackers.











8 ounces cauliflower, broken or cut into florets
¼ cup shelled raw pumpkin seeds
1 clove of garlic, coarsely chopped
2 green onions
¼ cup olive oil
1 tablespoon capers in brine + a little of the brine for seasoning
Salt and pepper to taste

1. Bring two cups of water to a boil in a small saucepan. Add the cauliflower and cook until tender. Scoop out the cauliflower leaving the water boiling. Rinse the cauliflower in cold water to stop it cooking. Drain and set aside to cool.
2. Dunk one of the green onions into the boiling water for 15 seconds. Remove, drain and coarsely chop along with the uncooked green onion.
3. In a food processor purée the pumpkin seeds until they become a fine meal. Add the garlic and whirl until it mixes well with the pumpkin seeds.
4. Add the green onions and drained cauliflower to the food processor. Process while slowly adding the olive oil, capers, brine, salt, and pepper. When the mixture is thick and well combined, it’s ready.
Served with rice crackers, rye toast, toasted pita, herb slab, ciabatta or cucumber slices.

6 servings as a pre-eating dip
Adapted from Marlena Spieler’s column in The San Francisco Chronicle.

Spicy Soba with Tofu

Linda, my Berkeley next-door neighbor who now lives in NYC, requested a tofu dish.  This one is excellent.







Dressing:
1/3 cup soy sauce
2 tablespoons packed brown sugar
1 small fresh hot red chili, seeded, deveined, and minced (green is fine too)
1 tablespoon minced fresh ginger root
1 tablespoon minced garlic
1 tablespoon molasses
2 tablespoons sesame oil
3 tablespoon tahini
3 tablespoons balsamic vinegar
3 tablespoons chili oil, optional
Salt to taste

Noodles:
8 ounces dried soba noodles
½ bunch scallions, thinly sliced
12 ounces firm tofu
1 tablespoon olive oil
1 small fresh hot red chili, seeded, deveined, and minced, optional (green is fine too)
4 garlic cloves, minced
½ cup finely chopped fresh parsley
2 tablespoons fresh lemon juice
¼ teaspoon aleppo pepper or other mildly hot pepper or paprika
Salt and pepper to taste

1. To make the sauce, heat the soy sauce in a small saucepan over medium heat. Add sugar, chili, ginger and garlic. Bring to a boil. Reduce the heat to low, stir in the molasses, and heat until warm. Remove from the heat. Whisk in the sesame oil, tahini, vinegar and chili oil, if desired, to combine. Season to taste with salt. Set aside to cool.
2. To make the noodles: Bring a large pot of salted water to a boil. Add the noodles, return to a boil and cook, stirring occasionally, for about 3 minutes or until they are cooked, but still a bit firm. Drain the noodles. Set aside in a large bowl, if you want to serve them warm. Place them in a bowl of ice water if you want to serve them cold.
3. Combine the drained noodles with the dressing and scallions. Toss well. Place on a serving platter or low-sided bowl.
4. Drain the tofu. Pat dry and crumble. Heat the oil in a skillet over medium heat. Add the optional chili and garlic. Cook for 1 to 2 minutes.
5. Increase the heat to medium high and add the crumbled tofu. Stir fry for a few minutes to sear the tofu. Remove from the heat and add the parsley and lemon juice. Season with salt and pepper to taste.
6. Distribute the tofu over the prepared noodles and serve warm or cover and chill to serve cold. Sprinkle with Aleppo pepper or other semi-hot pepper or paprika just before serving.

4 servings
Adapted from The Junior League of Honolulu, Inc.’s Aloha Days, Hula Nights

Cucumber Salad

Refreshing and so easy.














1 large cucumber
1 tablespoon sugar
1 teaspoon sesame oil
½ teaspoon salt
1 tablespoon cider or other vinegar

1. Peel the cucumber and cut it in half length-wise. Scoop out the seeds and discard. Cut the hollowed out halves into about ¼-inch or narrower slices.
2. Mix together the remaining ingredients and stir until the sugar dissolves. Pour over the cucumber slices and mix well. Serve cold or at room temperature.

4 modest servings
Adapted from Wonona W. and Irving B. Chang and Helene W. and Austin H. Kutscher’s An Encyclopedia of Chinese Food and Cooking