Sunday Reflection

I have really been blessed by a lot of the songs that the group Phillips, Craig and Dean sing. Here is another one that I have been enjoying.

Have a blessed week!

Lovina Cooking Class,Bali cooking School, Balinese Recipe

Lovina Cooking Class,Bali Cooking School,Balinese recipe

Student Activity,in Class room

Tofu with Bali Spice
Our recipe this time is the traditional cuisine of the island resort. Tofu recipe is quite famous Bumbu Bali Recipe Tofu. Bali Island is famous for its cuisine rich in flavor and spicy flavor. Well, for those of you who want to taste the delicious cuisine from the area of Bali just try Bumbu Bali Recipe Tofu following. Here's how to cook Tofu Bumbu Bali!
 
Bumbu Bali Recipe Ingredients:

     * 400 grams of white out / out of China, cut
     * 2 tomatoes, cut
     * 1 joint thumb ginger, crushed
     * 1 tablespoon brown sugar comb
     * cooking oil to taste

Subtle Seasonings Tofu Recipes Bumbu Bali:

     * 6 red onions
     * 4 cloves garlic
     * 10 red chilies, partially seeded
     * 1 / 2 tsp roasted shrimp paste
     * salt to taste

How to Make Tofu Bumbu Bali:

    1. Fry know until cooked or partially cooked.
    2. Heat 3 tablespoons cooking oil, saute ground spices and ginger until fragrant. Enter a tomato and red cave, stirring until cooked flavor.
    3. Enter the fried tofu, stir until the spices to infuse. Serve,,,,www.adjanibali.com

Patates: Potatoes by any other name

welsh onion cake straight out of the oven

Which starch do you like best? Rice, bulgur or potatoes?

Thus ran an idle conversation between husband and wife recently.

Predictably he said rice, fair enough, although he qualified that by saying that he meant a real Turkish pilav and not just plain old English rice!  I being my father’s daughter, plump for potatoes every time.  I had also just stumbled upon a lovely blog called Lake Lure Cottage Kitchen with an easy  recipe for potatoes in the oven that took my fancy and reminded me how good potatoes can be.   In Assos of necessity I cook very simply and the quality of the potatoes is excellent. I was inspired to make potatoes in the oven just drizzled with olive oil and cooked with a few sprigs of fresh rosemary from the garden with a little salt and pepper.

It was so tasty that we had it two nights in a row! But you do need good potatoes.

Another night  I made Welsh Onion Cake from a magazine I had with me: basically onions and potatoes cooked in an ovenproof dish. I used to do all sorts of similar potato dishes where basically the ingredients were varying amounts of either butter, cheese, or milk. Potatoes Anna for example was a firm favourite and is the same as this recipe minus the onions.

Ingredients for Welsh Onion Cake

Adapted from BBC Good Food magazine

Serves 6

100g/4oz unsalted butter, melted and warm

500g/1lb 2oz white onions, sliced

1 rosemary sprig

1kg/2lb 4oz Desirée or Maris Piper potatoes

 Method

·         Heat about a quarter of the butter in a large pan over medium heat. Sweat the onions with a little salt and the rosemary sprig. Slowly cook on a gentle heat with a lid on for about 20 mins. Remove rosemary and set aside.

·         Heat oven to 190C/170C fan/gas 5. Peel the potatoes and immediately cut into wafer-thin slices directly into a bowl containing the rest of the warm butter. Season with salt and pepper. The thinner the potatoes, the better the dish will be. Do not wash them once they are sliced, as you want all of the starch to stick the potatoes together.

·         Layer the potatoes neatly in an ovenproof dish in a circle, slightly overlapping. Continue to pile in half of the potatoes, then add the melted onions. On top of the onions, continue with the potatoes until all used up.

·         Place in the oven and cook for 45-50 mins until the potatoes are soft and starting to brown.

·         Remove from the oven and leave to rest for 10 mins before slicing into wedges.

·         Excellent with the Sunday roast if that's something that you do, or indeed any meat or fish.

***************************

here is another variation, again cooked in the oven



This time the potatoes are boiled then sliced and arranged in the ovenproof dish and there is no onion. Sprinkle with a little salt and instead of butter, drizzle with olive oil. Scatter grated kaşar peyniri/cheddar cheese over the top and cook for 10 mins at 180C/350F. 

Tips

1. Here in Turkey we don't have the different types of potato that exist elsewhere. Or rather if we do, we don't know the names. The Assos potatoes are fantastic and the ones available in Istanbul are also very tasty. Just get nice firm ones and I am sure they will be just fine.
2. In my experience, one should set aside a certain amount of time for ovenbaked potato dishes as their success relies on their being thoroughly cooked and also browned. So in reality, don't rush when making dishes like these. They can easily continue cooking for longer.

Afiyet olsun for both!

Dodol Recipe II (Glatinous Rice Candy Recipe II)

1/2 cup sugar
1/2 lb gula merah - Chopped
1/2 cup water
1 pandan leaf
(B)
1 cup glutinous rice flour
1 tbsp rice flour
1 can 400 ml coconut cream - Savoy brand
100 ml water

Combine ingredients A and cook on "high" for five minutes. Stir and cook further if the sugars are not dissolved.
Add ingredients b and stir well. Strain mixture.

Cook on "high" at 3 minutes interval, stirring vigorously at every interval. Continue to cook and stir until mixture thickens, is shinny and does not stick to finger when touched.

Discard the pandan leaf and transfer dodol to a greased clingwrap. Wrap up well.

Dodol Recipe II (Glatinous Rice Candy Recipe II)

1/2 cup sugar
1/2 lb gula merah - Chopped
1/2 cup water
1 pandan leaf
(B)
1 cup glutinous rice flour
1 tbsp rice flour
1 can 400 ml coconut cream - Savoy brand
100 ml water

Combine ingredients A and cook on "high" for five minutes. Stir and cook further if the sugars are not dissolved.
Add ingredients b and stir well. Strain mixture.

Cook on "high" at 3 minutes interval, stirring vigorously at every interval. Continue to cook and stir until mixture thickens, is shinny and does not stick to finger when touched.

Discard the pandan leaf and transfer dodol to a greased clingwrap. Wrap up well.

Two Links Of The Day

... both from our Missionary to the Frozen, Northern Wastelands.

Fire ants using the forces of water surface tension in their effort to slay us all.

Why the Royal Family is a good financial deal for England.

So Is It 1211 Or 2011?

From Portiuncula, a Franciscan blog:

When the people heard them preach, they said: "Who are these men, and why do they speak like this?" They made this comment because at that time the fear and love of God had died out in the country and no one spoke of penance which indeed was considered as folly. This attitude was caused by the temptations of the flesh, the cupidity of the world, and the pride of life; the whole of mankind seemed engulfed in these three evil forces.

Times of faith come and go and the self-indulgences of men are ever the same. If you think the world is doomed to go to Hades in a handbasket, there's a book coming out that might surprise you.

long trip to pantai timur.

assalamualaikum! i am currently blogging, at the one and only pantai batu buruk, terengganu! it's mom's hometown by the way. mama was born in duyung, terengganu, but then my grandfather took the whole family and moved to kuantan, pahang and my mum grown up there. that is my favorite famous answer if someone asked me, why did i celebrate Aidilfitri in Terengganu, like almost every year :)

As a typical orang Terengganu, i did have fun talking in Terengganu accent. YES I DID! i am not a pure pantai timur punya org, but at least i try okay! thank you dkt kawan-kawan MRSM kuala lipis lah kan sebab jadi cikgu terhebat! :D

okay, as for yesterday, i arrived Kuantan around 730pm, had dinner and kak aizam bought a cute chocolate cake for abah! YEAY! thank you kak aizam. She asked me to follow her to go to the kitchen and bring the cake along with the candles. but unfortunately, there's a talkative, hopeless secret keeper --- little guy amsyar, keep on jumping and shouting in front of abah and said "Ayah Da, ada cake bday ayah da! jom la jom la!" pfttt. i was like, "kak aizam, kalau tu anak qla dah lame kene taw x. hahahahahah."

and so, today, we had breakfast and drove straight to terengganu! there were 3 cars, and i'm adopted by mama ngah. haha. teman faris drive je. mama ngah bace novel dkt belakang.

mama ngah has one special room, full of malay love novels at her house.

she could be reading the whole day and stay late at night until 3am.

yes i was bored, i didnt sleep at all, not a second,

so this is as a result --- being totally perasan. :P

faris, drebar hari ni yg baru dinaikkan gaji oleh SONY. haha :P

YEAYYY almost there!

this is it. :)

our favorite family vacation, a place to stay!

well for those who never came or been here, i mean Terengganu, well, i could suggest you to at least, try to eat these few things.

1 - akok! THIS IS THE MOST TEMPTING KUIH! not to forget, bahulu! the one yg dijual tepi jalan, berasap-asap, bakar dgn sabut kelapa tu taw! makan panas-panas!
2 - KEROPOK LEKOR - itu memang sgt amat wajib, makan both rebus and goreng okay! especially KEROPOK LEKOR LOSONG!

3 - last and not least, nasi dagang. and then you can also try lah laksam, nasi kerabu apa semua yg lagi famous dkt Kelantan tuh.

okay dah lapar. esok jamuan 2pupu kahwin, so till then, enjoy! :)