Halloween Party of Sunway University

Halooo dan saya balik lagi selama beberapa lama vakum.. x_x
Maaf ya my followers, bener2 sibuk sama kuliah second year ini dan gak sempat share2 ama kalian.
Well saya mau cerita tentang Halloween Party baru2 ini di kampus. Ini sih 1st time in my life ngerayain Halloween Party. Hehe.


About costume, pertamanya sih mau jadi army atau police gitu, tapi alasannya gak mau pake topi, soalnya army n police kan mesti pake topi? And i feel uncomfortable if i wears hat. It ruins my hair btw. Hehe.

dan jugaa ini sangat sexy sekali..

sangat tidak cocok dengan selerakuu.. :P

Then finally, akhirnya ketemu yg sama dengan my taste!

Greek Goddess!! ♥♥♥

Well ini pas dengan my taste since saya suka yang agak feminin dan goldie goldie! :D

Here we go on halloween night... wink wink!

SHOWING OFF TIME!!

HAHAHHAHA

hohoooo Athena Goddess! =)

am I just so pretty?

an acceptance please! Hehehe.. =)

bersama housemates :D indry(witch) + ivy(gothic princess)

foto2 dulu sebelum pergi ke party hall ;)

cermin depan entrance apartement kita

woo actually hasilnya bagus karena didukung kuliatas kameraku doong..haha

here we Go!

Multi Purpose Hall, Sunway University College

athena goddess - CSI agent - The Bride Corpse - Devil

Keren kan..kita semua anak indo loh..haha..

another africans in reddish

i dunno their name, i just take pic of them

Mr Loong Fat Kok with his Mr. Bean mask

vampire couple, people?

huuush dont breath, chinese vampire is here!

with devil, demon, and sexy vampire XD

hoaaaa the sexys!

spider girl, playboy or nightmare on elm street?

scary clown?

the scary mask guys 

wolf! haha

upps the zipper =x

huahahaa ini yg paling serem, si pocong itu orangnya bener2 tinggi banget!

hmmm japanese hero?

i think he's one of the lecturer

waaah bloody!

hehehee dokternya serem sekaliii bersama devil yg pretty!

with gayboy

me and the bride corpse

hotties! muahahaha.. taken by me doooong! =P

i love this! :D

yihaaa! complete!

the witch, the devil, the athena, the CSI agent, and the gothic princess

♥♥♥♥♥

halloween doll dari canadian matriculation programme

yang pengen bisa naik ke stage buat nge-dance..

I feel like my Sunway University College is so cool =P

I love my campus man!

Kak Vinda dan temennya lagi ngabisin Chivas =P

Sampe2 dia drunk banget pas kita pulang..haha

FYI, saya gak minum ya. ;)

minum air putih doang..haha..

HIGH HIGH HIGH!!!!!

HIGH HIGH HIGH!! =P

its me just sitting all the hours in the club watching people dancing and drinking around.

SWT. Haha

indri ngerasa udah kayak anak hilang yang minta pulang

nice one ivy :P

OKAY!

HAPPY HALLOWEEN PEOPLE!!!

hello kitty pumpkin lampion

cute ;)

p/s:

some photos here arent taken from my camera, i took it from my friend's facebook, YWN

Menu Plan Monday

Wow, this week sure flew by! It seems like I just did a menu plan! Here is what we will be feasting on this week!

Monday - Bd's Mongolian Grill (Cousin's belated birthday dinner)
Tuesday - Potato Leek Soup via allrecipes.com
Wednesday - Alfredo
Thursday - Lentil Soup via allrecipes.com
Friday - Burritos
Sabbath - Sack Lunch for church (sandwiches, veggies, fruit salad)
Sunday - Health Fair at Church (possibly eating out or eating left overs from health fair). :)

Have a great week!

This post is linked to orgjunkie.com

Panang Curry

 

 

The Dong Van plateau lies tucked in the clouds, nestled high in the border mountains between northern Vietnam and southern China.  Hardly flat, it is marked by limestone mountains, ridges and pinnacles carved away by rain over the eons.  Accessible through mountain passes with names like Heaven’s Gate, its remoteness protects ethnic minorities not yet overrun by the masses.  Described by the New York Times in this weekend’s travel section, ethnic Hmong women under vivid pink and green headdresses come down from the mountains to sell their vegetables in the local market.  There you can buy black bean paste wrapped in tobacco leaves for your hunger or a homemade ginseng tonic for your ailments. 

  

I will never visit such a place, not least because of the 8 hour bus ride required from the nearest airport.  Still, descriptions of exotic locales like this fuel my passion to travel off beaten paths, to places and cuisines out of the ordinary.  Take curry for example.  Green Thai curry is the most common, made from green chillies, shallots, garlic, galangal and shrimp paste. Yellow curry is my favorite with its cumin and coriander, along with mace and cinnamon.  But one can go even farther afield with curries such as panang curry, a less spicy curry made with red chili peppers, cumin, coriander, and lemongrass.  My mood for something different was met by this panang curry recipe, served with traditional beef and peanuts.  It may not have come wrapped in a tobacco leaf, nor was it sold by a Hmong woman in a pink and green headdress, but it was a way for me, at least on one evening, to take my taste buds to a different place, experience something new and exotic, and do so without a 20 hour plane ride and an 8 hour bus ride.  Serves 2.

   

Ingredients:

1 tbsp vegetable oil

2 tbsp panang curry paste

½ lb beef, cut into thin strips

1 can coconut milk

1 tbsp fish sauce

1 tbsp palm (or brown) sugar

¼ cup roasted peanuts, finely chopped

½ cup peas

1 cup cooked rice

    

Directions:

Heat the oil in a wok or large pan over medium-high heat.  Stir in the curry paste and fry for 3 minutes.  Add the beef, stir and fry 3 more minutes.  Stir in the milk, fish sauce, sugar and peanuts.  Reduce the heat and simmer for 10 minutes.  Add the peas and simmer a few more minutes.  Season with salt to taste.  Serve over rice.

A Few More Hazelnuts

Are you sick of hazelnuts yet?  Sorry but I'm not, so you will just have to put up with me for another recipe or two.  I would apologize, but I think instead you should thank me for the recipe I'm about to post.  Yes, it's that good!

As I mentioned a couple posts ago, I have propelled myself into hazelnut overload these last few days.  I've scoured my cookbooks and the internet for interesting recipes.  And boy, did I find one.  That would be the recipe in "Gourmet Today" for hazelnut and olive ruggelach.

What????????  Isn't ruggelach a cookie-type thing?

Well, yes.  In fact, I posted my mother-in-law's recipe for it last spring:

http://nevertrustaskinnycook1.blogspot.com/2010/05/family-treasures.html

That's why this recipe intrigued me.  I mean, who ever heard of a savory ruggelach?  Then again, bread pudding is most often thought of as dessert, but I make a mean savory version of that as well.  Alrighty then, let's take a stab at this recipe.

When I first read it, I wondered if it would have enough taste.  I even thought about brushing the pastry with a little dijon mustard.  I didn't.  I also thought about adding a little more salt (c'mon, you know how addicted I am to the stuff).  I didn't.  Instead I made the recipe as written (not something I do often) and it was delicious.  No tweaking necessary!

HAZELNUT AND OLIVE RUGGELACH

1 cup unbleached, all-purpose flour, plus more for dusting
¾ teaspoon dried thyme, crumbled
¼ teaspoon kosher salt
½ teaspoon coarsely ground black pepper
8 tablespoons (1 stick) unsalted butter, softened
¼ pound (4 oz.) cream cheese, softened
1/3 cup chopped, toasted hazelnuts
1/3 cup green olives, drained, patted dry and chopped

Whisk together flour, thyme, salt and pepper in a bowl.

Beat butter and cream cheese in an electric mixer until smooth. Add the flour mixture and mix on low speed until a soft dough forms. Gather dough into a ball, divide in half and wrap each in plastic wrap. Flatten each half into a 4-inch disk. Refrigerate for at least 6 hours.

When ready to assemble, preheat oven to 350-degrees. Bring dough to room temperature (this will take about 15 to 20 minutes). In a small bowl, combine hazelnuts and olives.

Roll out one disk of dough to a 9-inch round on a well-floured board or silpat. Spread evenly with half of the hazelnut/olive mixture. Press slightly to adhere. Cut round into 16 wedges then roll up tightly, starting with the wide portion of the dough. Transfer, point side down, to a baking sheet lined with parchment or a silpat. Repeat with remaining dough.

Bake until golden brown, about 25-30 minutes. Cool, then serve warm or at room temperature.

Yield: 32 pieces

These can be assembled and stored in the freezer, unbaked.  Just make sure to wrap them well.  When ready to use, pop on a baking sheet (no need to thaw them first) and bake as directed above.  I'm hosting a small dinner party tomorrow night.  Guess what the app is going to be?

You can use any type of olive you like, but I chose nice big fat pitted green olives that had been marinated as what was termed "Italian-style."   Of course, you could also use standard pimiento-stuffed olives (who doesn't like those?) and that would be just fine.  I could also envision garlic-stuffed olives in this recipe.

On a completely unrelated subject, I'm thinking it's time to compile some kind of recipe index for this blog.  Of course, I'm totally clueless as to how to make that happen?  Any ideas, folks?  If so, please email me at elorber@gmail.com.  Thanks!