dedicated to akid

WHOEVER WHO GETS TAGGED HAS TO WRITE
10 THINGS ABOUT THE PERSON WHO TAGGED HIM/HER.

1. akid duta terbaru klinik idzham. wakakakakka... diiktiraf oleh aqilah amin~ =P
2. akid. die sgt menghargai kawan. yup. aku sedar itu. dr blog2 die. dan dr ape yg aku da kenal sdiri.
3. owhhh. die lawak! yerr. slalu kalo bukak blog akid. if ade post yg lawak, mmg aku akan gelak sorang2! hahahaha...
4. akid. muke die bulat2 tembam2 sampai org blh taw itu die even die pakai sunglasses. wakakak...akid, aku ingt ape ko cite ye =P
5. akid kan. dulu pengawas... haha. kelas qudus lagi tuh [kelas arab]~ hee.
6. die blh masuk je dgn sume org. suke senyum... =D
7. akid so far die blh dipercayai n simpan rahsia. so far la. if die bocorkan rahsia...mmg bocorla pale die nnt. haha. [aku kejam] wahaha...
8. he's a good listener. yes he is. haih~ bab2 bg nasihat pon die sgt bersemangat. tgk post ttg julia sudah. hahahaha...
9. die pon same cam aku. kalo hantar comment...mcm essay!!! wakakaka. [nora kate =P] so...nmpk la die ni peramah! haha.
10. pantang bnde FREE! sumpah die akan ingat! kalo ckp nak belanje ke ape. hahaha...confirm die ingt! hee.

akid. aku tag ko balik! =P

Valentine's Project

Valentine's Day passed by and I didn't receive any of the usual stuff most people get. But I was able to unload what's inside my heart and it was worth it than anything. It was also a beautiful valentine's day to catch sunrise along with the hot air balloons flying in Clarkfield Pampanga plus the long drive from Manila to Angeles and vice versa. Even though the special day is over, Joanie is not yet over celebrating it! I have to pursue this special valentine's project I supposed to finish last weekend. I am doing a special video about the food I will cook for valentine's day and I have to put yada yada yada on it. I told myself I have to inject my being creative not just on food but also on this video I'll be doing. I am done with my concept board and storyboard for this project. Gotta run to the grocery for the ingredients I'll need. I will be doing the Art Direction, Photography, Copywriting (will really try), Video Editing & Cooking. I'll be using my now favorite song from Beatles, which is "Because" for the scoring. Hope I'll get this project done soon and be able to submit it on time for the contest.

Please do wish me luck. :-)

hugs,
joanie xxx

Global Party

15 februari 2009, minggu

Hari ini diajak pergi ke niihama bareng temen2 indo yang lain. Perjalanan lumayan jauh skitar 2 jam dari matsuyama. Perjalanan di tol nya si cuman 1/2 jem, tapi nyari nyari tempatnya agak susah, harus dijemput temen lain, baru bisa nyampe deh.
Global party mulainya jam 1 siang mpe sekitar jam 4an. Disana ada cemilan kecil dari berbagai negara, kayak dari Indonesia, China, Malaysia, Taiwan, Italia, Columbia, India dll.


Trus ada show nya, berupa tarian, nyanyian, permainan, bahkan mpe magic show segala. Ada stand yang ajarin bikin kartu pos yang ditempel bunga bunga kering n stand bikin origami dari kertas. Mei ikutan nyoba belajar bkin juga. Senengnya Mei.Trus disana, kita bisa minjem kimono, buat dicoba pake n biasa deh berfoto2 ria..hehe. so, ikutan nyoba pake deh...hihi, senang juga ikutan party di sana.




Pulangnya nyampe jam 6 malam. Cape juga di perjalanannya, tapi senang. Sempet mampir di parkiran tempat rest di pertengahan tol. ..biasa deh foto2 lagi...hehehe

PR 1 Pempek

14 Februari 2009, sabtu

Akhirnya mulai lagi PR perdana di tahun 2009, menu pilihan Liza kali ini, pempek. Resep nya dari buku resep punyanya..ini dicatetin lagi biar pada bisa nyoba

Bahan
35 gr tepung trigu
225 ml air
1 sdm garam
2 siung bawang putih, haluskan
1 sdt gula
1/2 sdt penyedap
2 sdm minyak goreng
500 gr ikan sawara tenggiri, giling
300 gr tepung kanji


Adonan A
Aduk terigu, air, garam, bawang putih, gula hingga merata, menjadi adonan licin,tambah penyedap.
Panaskan dengan api sedang sambil diaduk hingga mengental
Angkat n tambahkan minyak goreng, aduk rata, dinginkan

Cara
- Campurkan ikan dengan 3/4 adonan A, beri tepung kanji secukupnya, aduk asal hingga tercampur rata. Bila adonan terlalu lembek, tambahkan tepung kanji.
Bila adonan terlalu keras, beri sedikit adonan A.
- Bentuk adonan sesuai selera, boleh panjang ato bulat.
- Masukkan pempek yg sudah dibentuk, ke dalam air mendidih, hingga mengapung.
Angkat n tiriskan.
- Goreng dalam minyak panas, siap sajikan dengan cuka saos

Cuka saos
- gula merah, bawang putih, cuka, dimasak dalam air kecil.

It's a Pasty!

September is particularly chilly in Marquette, Michigan. My roommate Jessica's family cabin was located on Lake Superior and she had invited 10 of our closest friends to spend Labor Day weekend there in September 2000. We had underestimated the rapid temperature decline that far north as soon as summer was over. Bundled up in sweatshirts and jeans, we took windy walks on the beach, played pool at empty bars with locals giving us dirty looks, and searched for a local specialty - pasties.
Not to be confused with pasties. One is a meat and potato and rutabaga filled pastry and the other is an adhesive strip that is literally the fine line between going topless and not. We were looking for the first. Although the men (with 14 year old teenage boy mentality) liked to say we were looking for the second.
They are spelled differently in the singular (pasty vs. pastie) and pronounced differently. Paaaasties are a comfort food. Pay-sties sound uncomfortable to remove.
The origin of a pasty is actually England, Cornwall to be specific. Why this savory turnover became a local specialty in Marquette must have something to do with the English origins of the locals. I love a savory turnover. It has all the elements of a hearty meal (meat, potatoes, bread) in a tidy package. A good crust is key, as is a good steak which steams inside the package and becomes quite tender. Other versions of this food I enjoy are Jamaican meat pies (look for them in the Montego Bay airport for $2 each), my mom's kheema (ground and spiced goat meat) stuffed in bread and pressed in a panini press, or Chinese crescent moon turnovers filled with curried ground chicken.
The pasties we found in Marquette were traditional. The pasty recipe I found in Bon Appétit this month was modern and slightly upscale, as BA tends to be. But it had all the comfort of a good pasty. The crust was excellent. Because it requires a significant amount of chilling time in the fridge, I made it the night before in my food processor, blending shortening, butter, flour, salt, baking powder, and ice water into a sticky dough. I divided it into equal portions and wrapped it in plastic. I also caramelized some onions and refrigerated them overnight. The next evening I cut up some steak (tri-tip from Trader Joe's) and crumbled some blue cheese (goat cheese blue cheese from Whole Foods, a creamy not too strong blue). I rolled out the dough into circl-ish shapes and piled on the onions, steak chunks, and blue cheese. After brushing the edges with egg white, I folded and sealed the dough. The style of folding is up to you though ideally the package is a half moon shape with prettily crimped edges. But I was hungry and the dough was sticky so I ended with some odd shaped packages. I cut slits in the top to let the steam out, and put the pasties in a 400 degree oven for half an hour.

My pasty didn't end up being a perfect shape but it was steamy and moist inside, flaky and buttery on the outside. By itself and this size, it makes a satisfying meal. The recipe for four pasties can easily be made into six smaller portions and served with salad or other side dishes. It's plenty of food. But please pronounce it correctly when you serve it.

Beef Pasties with Caramelized Onions and Stilton Cheese