Thursday, April 22, 2010

Herba untuk Rambut

pengen yaa punya rambut sehat, indah, hitam, lebat, mudah diatur, ada badai ga goyang (wait.... yang terakhir kayanya ga mungkin kaliii :p)
nah, untuk yang sedang dalam masa pertumbuhan rambut, boleh laah kita baca dulu khasiat herba2 ini...

Daun Seledri
mengandung protein, lemak, kalsium, zat besi, vitamin A B C
manfaat: dipercaya merangsang pertumbuhan rambut baru dan menghitamkan rambut.

Minyak Kemiri
mengandung lemak, vitamin B1, asam lemak.
manfaat: dipercaya memperkuat dan menyuburkan rambut.

Lidah Buaya
mengandung vitamin A B C E, asam folat, kalsium, magnesium, zat besi, seng.
manfaat: dipercaya menjadikan rambut tumbuh subur dan lebat serta berakar kuat.

bisa dioleskan ke kulit kepala bayi asaal... kulit bayi sehat, tidak terdapat luka, dan tidak berbakat alergi.

source: AyahBunda magz

I also paint!

I paint, but not your traditional art. As a graphic designer you can imagine how in love I am with graphics...I wanted to paint them to hang on my walls. You'll have to forgive the low quality of the photos, I'm not really good at taking pictures. Some of the images I designed in Illustrator. I printed them, and used a projector on the wood and painted them. Others I just free-hand drew. Anyway, I'm addicted to doing this it's so much fun. Enjoy!

Inspired By Beer

Who wants to hold a cool bottle of beer in a plain ol' koozie? Not me! I made these koozies today simply with some fabric, scissors, and a hot glue gun. (my best friend).

tolonglah nak 2 kereta ni jeeee


ehem. ehem. presenting 1 of my biggest dream ever. i've got a few of fav cars. but this is my...




NO 1
cayenne, porsche

u don't know how much i adore, admire, and obsess with it.
i will screammm and stick to my car's window everytime this car came across me.





no 2 hero.
BMW 6 series. very rare in Malaysia.



someday. maybe =)



It's working


Yesterday we walked through the Borne and discovered some lovely places. In this shop I bought some little things that I'll show you soon, but not now!




Tomorrow is Saint George here in Barcelona, it's like St. Valentine's day but only in Catalonya, isn't it lovely? Normally, boys give a rose to girls and she must buy a book for them... but I think I'm not getting any rose... I prefer a book ;)

And by the evening, we'll go with my friend Cris for a coffee, because it was her birthday this week too! So many birthdays these days!

In another way, I want to show you my new Topshop dress and my new dolls.

I bought it at half-price, isn't it cool?
The Queen of Hearts' Minipullip
And my new Licca doll!

Are you waiting for something cool in the weekend?

Shirt - Urban Outfitters (from NY, thanks, Laia!)
Skirt - Syndrome BCN
Socks - Emily Temple Cute
Shoes - Bimba & Lola

Sicilian Tuna Steak with Orange and Capers

    
  
Spring and summer cooking to me mean fresh and light.  Spring conjures up our first vegetables of the season: asparagus and peas for example.  Summer has its traditional vegetables, but it also means citrus flavors: lemon, lime and orange.  A citrus salsa is a great way to brighten up a fish dish.  An alternative is to work the citrus flavor into the sauce.  A recipe with this theme recently appeared in the Food section of the local paper.  It combined the citrus of summer with the Sicilian themes of tuna, onions and capers.  I also used a portion of the sauce to infuse couscous I paired with the dish, mixing some in when the fish was done.  The original recipe also called for adding 4 anchovy filets.  I intended to, but found the cupboard bare of anchovies when I went to make this dish.  The anchovies will impart a savory flavor to the dish.  I'm sure it would be good that way, but it was certainly wonderful without when I went ahead with the rest of the recipe.  Softening the shallots first helped mellow the orange flavor so that it wasn't too acidic.  Best of all, this dish was done in about 15 minutes.  Take that 30 minute meals!  Serves 2.
     
Ingredients:
2 tbsp pistachios, pine nuts or almonds
1/2 cup chicken stock
2 tbsp golden raisins
1/2 cup couscous
2 tbsp olive oil
2 tuna steaks
salt/pepper
2 shallots, sliced 
1 tbsp capers
juice of 2 oranges
     
Directions:
Warm a small pan over medium heat and toast the nuts until golden, taking care to watch and not allow to burn.  Add the chicken stock and raisins and bring to a boil.  Add the couscous, stir, cover and turn off the heat.  Heat the oil in a medium saute pan and season the tuna steaks with salt and pepper.  When the oil is hot, add the steaks and brown on each side, approximately 2 minutes per side.  Remove the steaks to a plate, cover and turn the heat down to low.  Add the shallots and soften for a few minutes.  Add the capers and orange juice and bring to a simmer.  Return the tuna steak to the sauce and turn to coat.  If a cooked through steak is desired, cover and simmer a few minutes.  If a rare steak is desired, remove the steaks to their serving plates and with a slotted spoon top with the onions and capers.  Poor half of the sauce over the steaks and the other half into the couscous.  Stir/fluff the couscous with a fork spoon and out alongside the tuna.
     

Soup Tulang Sumsum Bakso


Di supermarket langganan saya, di bagian daging kita boleh minta tulang sapi yang dikasih gratis buat sapa saja yang mau masak soup. Tulang ini perpak isinya 2 potong tulang. Sambil membeli sayap ayam, saya minta tulang itu untuk dimasak soup tulang sumsum. Nikmat sekali dingin-dingin gini makan soup sumsum campur baso, gitulah saya pikir sewaktu membeli sayap ayam itu.

Bahan :
  • 2 buah tulang sapi
  • 10 butir baso
  • 2 sdt merica bubuk
  • 1 bks royco rasa sapi
  • 2 liter air

Bahan pelengkap :
  • Bihun/mie rebus
  • Bawang merah goreng
  • Irisan Selederi (yang suka)
  • Sambal Botolan
  • Kecap Manis
Caranya :
  • Rebus air dalam panci, masukan tulang masak hingga mendidih dan sumsum matang.
  • Masukan basonya lalu merica bubuk dan royconya. Setelah itu soup siap dihidangkan.
  • Taburkan bawang goreng, seledri juga bisa menambahkan mie rebus atau bihun rebus.




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Resep Sambal Oncom


Akhirnya saya membuat oncom lagi hehehe... suasana dingin rasanya paling enak makan yang pedas terus. Dan sambal oncom ini memang amazing. Membuat menu sederhana menjadi mewah rasanya. Rasa pedas dan sensasi wangi kencurnya membuat selera makan meningkat, tentunya si oncomnya yang super duper yummy, karena fresh hasil buatan sendiri.

Bahannya :
  • 200 gr oncom hancurkan (jika tidak ada oncom ganti dengan tempe)
  • 10 lbr daun kemangi supaya harum lezat
  • 1 sdt gula merah
  • Garam dan Merica secukupnya
  • Minyak untuk menumis
Bumbu halus :
  • 6 Cabe merah (cabe rawit) sesuai selera jumlahnya
  • 4 siung bawang merah
  • 2 siung bawang putih
  • 1 ruas kencur
Cara mengolahnya :
  • Tumbuk kasar oncomnya lalu sisihkan
  • Panaskan minyak di penggorengan lalu masukan bumbu halus dan oncomnya aduk sampe merata dan masak hingga bumbu halus matang dan wangi.
  • Masukan gula merah, garam dan mericanya, lalu cicipi.
  • Setelah itu angkat dan sajikan bersama nasi hangat dan tumisan atau lalapan.



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Bulgogi (Daging Panggang)



Bikin daging panggang ala korea yuk... apalagi panas kayak gini, asek banget barbeque, dagingnya bisa daging sapi, ayam, pork atau daging kambing. Paling asik kalo ada acara sama temen-temen, tinggal bikin barbeque dengan resep ini.


Bahan-bahan :
  • 500 gram daging sapi has dalam, pukul-pukul, iris tipis
  • 1 sendok makan sake/white wine
  • 3 sendok makan kecap asin (dark soy sauce)
  • 2 sendok makan gula pasir
  • 1 sendok teh merica hitam bubuk
  • 1/2 buah bawang bombay, cincang
  • 1 batang daun bawang, cincang
  • 2 sendok makan minyak wijen
  • 2 siung bawang putih, haluskan
  • 1/2 sendok makan biji wijen, sangrai
Cara membuat :
  • Campur semua bahan, aduk hingga rata, diamkan selama 30 menit agar bumbu meresap.
  • Panaskan sedikit margarin, lalu masukkan daging sapi, panggang sampai matang sambil dibalik-balik, angkat.
NB : kalo gak ada sake bisa diganti pake white wine atau bisa dilewat


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Resep Sate Ayam Madura

Resep Bumbu Masak Sate Ayam Madura

Resep Bahan Bumbu Masak Sate Ayam Madura Indonesia
Recipes Sate Ayam Madura Material:

* 1 kg chicken, remove skin and tulangnya
Sweet soy sauce * 150 ml
* 2 lime fruit
* Fruit skewer 40

Bumbu Kacang recipe:

* 250 grams of peanuts, fried
* 4 cloves garlic
Onion * 5 cloves
* 2 pieces red chili
* 500 ml water
* 2 pieces of orange leaves
* Salt secukupnya
Sweet soy sauce * 100 ml

Sate Ayam Madura complement:

* Lontong or Ketupat

sate Madurese lg baked chicken recipe 300x225 Sate Ayam Madura

How to create Sate Ayam Madura:

1. Cut the chicken form of dice, and hair-pin with a skewer and out to do, sisihkan.
2. Haluskan all ingredients except soy beans spices, citrus leaves and water until soft, then mixed with soy sauce, water, lime leaves and cook until cooked and oily, lift.
3. Lumuri sate chicken with soy sauce that has a little added flavor to the bean surface flat.
4. Sate fuel to be cooked while back and dilumuri sis soy sauce flavor, lift.
5. Serve chicken sate with peanut flavor, lime and lontong.


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Resep Kue



Resep Kue Emping Keju

Resep Kue Emping Keju
Cake Ingredients Emping cheese
150 grams butter
100 grams of refined sugar
2 eggs, grains, take kuningnya; 1 for dough, 1 for the spread
150 gram wheat flour
susu powder 25 grams
baking powder 1 tsp
emping 75 grams, fried food, destroy
50 grams grated cheese

How to make cheese cake emping

1. Shake butter, refined sugar, and soft yellow.
2. Enter the wheat flour, milk powder, and baking powder, while diayak
3. Enter emping, poke with a flat spatula
4. Form a dough and place the orb in the top brass who have margarine be oiled secukupnya
5. Olesi the top of the cake with yellow and taburi cheese grater. roast until cooked about 30 minutes.

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Day 11: London to Damascus if all goes well

I have almost finished packing. All the signs are good for our taking off at about 4:00 this afternoon. I’m sure that Heathrow will be more chaotic than ever (and it is pretty chaotic even in the best of times) so we are allowing plenty of time to stand in lines—oh yes, it’s queues here.

I am looking forward to Damascus for many reasons:
  • Damascus has been the goal of our trip from the very beginning. So getting there, given the uncertainty we have endured, will feel triumphal. While I can’t really claim that being in London has been hardship duty, finally getting to our destination will feel really good.
  • I have gotten pretty tired of my chilly weather clothes and will be delighted to move into some of the lighter, more summery garb that Syria’s warmer temps allow.
  • As you can imagine, I can’t wait to have some Syrian/Middle Eastern food.
Tomorrow we hope to visit the ruins at Palmyra.

Day 10: London continued

We had lunch here at myhotelchelsea with Susan Ware, a friend from Cambridge, who was also stranded in London with  her husband. They had come for the opening of Hair and were 'forced' to stay on for more theater and good food. Her lunch included Diet Coke in a bottle.







For what we hope is our last meal in London before heading to Damascus, I found Awana, a Malaysian place, in the neighborhood. I must admit that I don’t know much about the cuisine of Malaysia—except that it influenced food in South Africa a while back. Awana’s menu may take the prize for the most confusing 12 or 14 pages I’ve encountered in quite some time. Starters and main courses are scattered over four or five pages with various special menus, specialties of the house, and vegetarian versions of the same. Fortunately our wait person was adept at thumbing through the pages and pointed us in a good direction. Pai ti, a shrimp salad in little pastry cups served in tiny glasses to support the cups. Tofu sumbat, fried tofu stuffed with mushrooms with two spicy sauces on the side. Rendang, a slow-cooked beef which turned out to be a little stringy and dry in a tasty brown sauce. Garlic roti, a naan-type bread which soaked up all the delicious sauce.
Dessert was Dadar, green pancakes filled with a sweet coconut mixture with a tiny scoop of coconut ice cream on the side. It was a lovely way to end our stay.