Tuesday, April 20, 2010

Moving forward, remember the past

this video was nothing I expected on facebook today.
even without subtitles, the body language, and the tone of voice and music made sense to me.

We all grow in life, and each time we grow we look forward to what’s ahead of us. sometimes we look so far ahead we forget who is there for us in the pass... or even now. Remember your love ones even if u don’t see them much. even if you will never see them at all, remember them. They are always in your heart, "understand?" We love you.

here you have a short trailer of little note, but if you have the chance to watch the 15min short story, you will "understand" more.

first offday


kanak - kanak. letih bekerja, dan letih belajar adalah sgt berbeza. kerja best, belajar pun best, tp lebih enjoy wkt belajar. kerja, boleh kata hampir tak de life. kau balik, kau mandi, makan, kau tidur. esok kau bgn kau kerja. maka, belajar betul-betul!

sempena dgn offday pertama sy, setelah seminggu bekerja 7 hari seminggu, 10-12 jam sehari, maka, pd isnin dan selasa 19th & 20th sy diberikan cuti. tp, sy terasa lama pula bila cuti 2 hari. patut kasi selang sehari je. huhu. cuti itu dimanfaatkan dgn, boleh tahan baiknye.

20th april 2010 - selasa

jual tudung di rumah afiqah, taman permata. thanks dear.
dan seterusnya ke JJ beli brg pesanan mama.


19th april 2010 - isnin

sy kata dkt barney, "u... duit i habis dah" barney ckp, "taw" sy pelik,"mane u taw?" barney pnye jwpn mmg best -- "sbb hari ni u cuti"

''-_________-


bgn pagi, ke maybank! woo. semangat. buat account maybank.

then. ke JJ. 16 minit je. sy habis few hundred.

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ta-raa. inilah dia.
1 - biore pore pack. al maklumlah kulit terlebih blackhead / whitehead.
2 - kertas minyak clean & clear =P
- combination skin. so, mmg cpt oily. certain part, kering.
3,4,5, - lipstick, lip pallet, mascara (estee lauder)
6 - liquid mascara (revlon)


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PETANG

mama tibe2 kasi handbag ni. mama keluar dgn auntie.
woo. red. i like. thank u mama.


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MALAM

mama ajak ke carre4. utk tgk hp, so sy mmg target 1 hp cikai shja. sy ade 3 hp kan, 2 tu mmg totally damged dah. so, mcm 1 je slalu gune. lg 2 tu cpt on off sendiri. tgh duk tgk 1 hp yg biase2 je, (ye la 2nd hp buat pe nak gempak2, asal blh gune sudah) sekali mama ckp, "ambiklah 2 terus". sy cam, ok... then. tgh pilih2, mama ckp lg, "ambikla yg elok skit terus" woo~ tp sy mmg nak yg betul2 basic. i don't need any 3g anymore, or anything too superb. and yg dlm lingkungan 200-300 je.

mama offer express music yg touch skrin tu. mmg minat jgk, tp cam, pk2 sy x blh ambik touch skrin. sbb sy ganas, hp selalu jatuh, clumsy. maka. x bolehlah kan, touch skrin nnt pape jd dkt skrin die mati sy. then... mama pun ske E63. sy pun belek2, not bad. x de 3g, just 1 way 3g. and, i don't know, sy sukeee sbb nmpk kemas. sy tak tgk pun ade ape dgn hp tuh. sy tak tgk pun application die ke ape. yup~ huhu. maka. ambiklah E63.

then. 1 lg hp, sy mmg nak sgt flip kan~ harap2 tahanlah sbb flip kan sensitive jgk! so sy ambiklah nokia 2720. simple, basic shje. no memory card, tp ade camera & true tone jgk. cam, ok. mmg nak yg cam gtu je pun. so, belilah 2 hp~! thee. thank u amat sgt mama & abah. tak plan pun nak hp baru dlm masa terlalu dkt ni. mmg ade ckp 2 hp tu x ok, tp, cam, cptnye. n x expect jgk utk ambik hp se-best 2 nih. =))

and, auntie kasi 1 gelang yg dibuat oleh mama. camne nak ckp, auntie skrng business jual2 gelang, yg batu2 germ2 tuh. then sy pilih batu, mama design, so hasil buah tgn mama + auntie. thank u ye! pagi td terus qla pakai. hee.

nokia 2720 flip - no celcom (fmly)1
nokia E63 - maxis 012*****54

dan 1 lg no maxis 012*****12 tuh, sy gune hp lame sy nokia 6120 classic tu =)






Two ways with Ox Heart

[Warning - this post contains offal]

It was supposed to be three.

Three ways with heart.



A hat trick of heart-y preparations to entice the brave and convert the wary whilst trying all the while not to scare off the timid.

The third of these was to be a long, slow braise. I had visions of spoon tender meat in a rich, beefy gravy similar to the French Laundry braised beef short ribs. The reality was a little disappointing.

Most meat that needs slow cooking is a network of fibrous muscle protein and connective tissue layered with strata of fat. As the meat cooks it becomes tender (due to the break down of the collagen) and very tasty.

A braised lamb shank is the classic example – cooked properly a gentle shove with a fork should have the meat collapsing off the bone like a tower block undergoing a controlled demolition.

But heart, I came to learn, is different. The meat is lean, tightly packed and without the necessary additions of collagen and fat that make a truly rib-sticking braise. Rather than falling apart into tasty strands, the meat constricts and seizes up into dense, rubbery nuggets that taste nice enough but texturally are not pleasant.

It was with a heavy heart (arf arf) that I admitted defeat on this one and fed the chunks to some very grateful cats who I doubt appreciated the time, effort and bottle of Cabernet Sauvignon that had gone into the dish.

So, two ways it is.



The first thing you notice about an ox heart is its sheer size. They are great, hulking vast rugby balls of meat. Weighing in at a shade under three kilos, even accounting for the necessary ‘trimming’, there is plenty of meat here. A similarly sized rib of beef would set you back around £45. A three-kilo piece of sirloin closer to £70.

The heart cost a tenth of the price – about £7. Even if it merely served to slake my curiosity it was still cheap.

Once the whole thing had been trimmed of anything that looked even vaguely unappetising (no mean feat considering its size), a third of the meat was thinly sliced to be marinated overnight, a third cut into chunks to braise and a third finely diced for a ragu.

The braise, being something of a failure as already discussed, is probably best not dwelled upon so we shall move swiftly onto the more successful preparations.

Ragu



The first of these was a simple ragu. Finely diced heart meat browned in oil then cooked long and slow with a soffrito of onions, celery and carrot, a little cured bacon, half a bottle of wine, some good beef stock and a tin of tomatoes.

Five hours under a cartouche in an oven barely warmer than a Swedish sauna was enough to create a tasty sauce that works well over pasta but isn’t even close to being as good as one made with cheek.

Far more successful though was the following:

Anticuchos

A South American preparation, anticuchos seems to be a fairly generic term for ‘meat on skewers’ and can be made with almost any type of meat. The most famed, though, are made with beef heart.



Marinated overnight in ground cumin, garlic, chilli and oregano mixed with olive oil and red wine vinegar, the thinly sliced heart is then concertinaed onto wooden skewers before being grilled over hot coals.



Cooked quickly like this means the meat has little opportunity to constrict and toughen up. The light charring of the barbecued meat adds a warm, deep savoury note and the marinade, pepped up with the sharpness of vinegar, really lifts the dish.





After 5-6 minutes over hot charcoal, the meat was picked off the skewer onto a hot flatbread and served with rocket, a few spoonfuls of mayonnaise and the leftover marinade cooked down with some tomato puree.



‘This is a conversion dish,’ claimed the GF, whose initial trepidation evaporated once she got a whiff of the hunger inducing scent that is created when meat is introduced to hot coals. ‘This is seriously good. Really good. Good enough to convince non-offal eaters, in fact.’

She was right. Anticuchos is the sort of food that you could easily dish up and dazzle with at a barbecue. Questions over provenance could easily be waved away with vague mutterings about ‘steak kebab’ until the hungry throng come back for seconds.

By that point they will already have undergone their Damascene moment. Oh, you are offal. But I like you