kepelbagaian manusia

ni bukan post marah. owh tidak. post pendapat shje~

yes, at least i'm trying to be better. i am trying, even, ppl might c me, as girl who did nothing. wahai rakan - rakan tersyg, ssh nak puaskan hati semua org. makanya. tak perlu puaskan. haha. ;P no no no. i mean, pk dgn rasional, and, if u know u did d right thing, so, go on. care less bout those who didn't care much.

baiklah. mungkin ramai tak tahu, only close friends je kot taw.

sy sedang belajar pakai tudung sepenuh masa. it takes time. terkejut? hurm. baiklah. asalnya sy belajar pakai tudung sejak akil baligh - form 1. ke sekolah sy mmg bertudung. keluar? frankly speaking, f1-f3 on off jgk. form 4, sy msk mrsm. geng d12 sy, yg free hair, sy, finaz & naiya. i mean, free hair dkt luar la. bkn d mrsm! gile ape. ahah... but u should know a thing, all 3 of us, skrng most of d time kami bertudung! well at least there's an improvement. gmbr kami free hair? owhhh. kami kurangkan sehingga, tiada mungkin di mane2 laman sesawang.

naiya + finaz + sy + yamin

baiklah. sekarang? hurm. if ada org dtg rumah, sy freehair. tp kalau ustaz / ustazah dtg, i do have a lil respect, sy bertudung. keluar mlm2 dgn fmly, setakat ddk dlm kereta, sy freehair. kdng2 keluar dkt2, sy freehair. jogging / cycling dkt2 pun sy pakai cap. mandi sg, pantai, or etc, sy freehair. and most of d other time, sy bertudung. tlglah. sy sdg cuba belajar, utk kekalkan. 1 benda yg org tak tahu - org ingt sy mmg asal bertudung, tp dah pandai freehair. u know, like ppl think of d opposite side, and ingt sy culture shock, or becoming worse. OMG. that's a very wrong fact ok! walhalnya sy sedang belajar bertudung, bukan belajar freehair. haih~

mama ckp. ramai jgk yg ckp, yg pernah tgk sy freehair, bila sy freehair, sebiji mcm amoi. owh, dsini ada plak pertikaikan ttg keturunan. huaaa... ye ye.nenek sy cina, belah abah. cina masuk islam, adik beradik tok ma, semua cina buddha lg. makanya mmg sy celebrate CNY bila sy berkesempatan. yess, sy lah berada plg depan bila ada tarian singa tuh, hahahaha... mengalahkan sepupu sepapat yg lain yg ketot2 lg ;P rambut... satu hal jg. ori babeh ori! bkn rebond ke, ape2 bnde yg lain. kelakar kan manusia ni, bila rambut halus salah, bila rambut tebal ckp mcm urat dawai. well ppl, u should know sometime bkn mereka tammo jaga rmbt, tp mmg rmbt mereka semulajd mcm tu!

pak cik awie + tok ma

abah je dah muka melayu. esp sejak main golf. betmbh gelap ;P

mata, hidung, gigi, semua lah org nak pertikai an? haha. dulu sy gemuk, dan kurus jap, org ckp jgk, 'kenapa kurus sgt, xcantik' awww awww. i kurus salah, gemuk salah. naaaa~ mmg pas sekolah dah naik 10kg. tp, bahagia je den. ramai je org syg. hee. bkn sy x try diet, owh keinginan nak diet tu sentiasa ade, tp kan, tak reti la nak control nafsu makan! haha. makan itu best! sbb makan - perbuatan yg mempunyai 1001 rasa. ngeh3... tp, sebenarnya, bila time sy mkn sikit, mmg sikit, tp same je berat sy. baik sy mkn bnyk! haha. blh plak mcm tu. tp mcm lawak jgk kan, bila dah umur - umur kita, yg dah masuk early 20's ni, still ramai lg yg narrow minded dan pertikaikan bnda - bnda yg remeh. belajar tinggi2, tp rendahkan darjat diri sendiri. hurmmm...

Pan Seared Halibut with Tomatoes and Capers

    

    
Quick and easy is often a requirement for mid-week meals.  Searing a cut of fish is almost always a quick meal.  The challenge comes in the support - how to make that fish interesting.  Sometimes that can mean a sauce, remoulade or a chutney.  I enjoy this Mediterranean-inspired recipe from Bon Appetit.  The sauce is quick, simple and satisfying.  Even cooking couscous is quick.  Give it a try and make it part of your work night retinue.  Serves 2.
     
Ingredients:
2 halibut filets
salt/pepper
2 tbsp olive oil
2 large shallot or 1/2 onion, diced
1 clove garlic, minced
1/2 can diced tomatoes
1 tsp dried basil
2 tsp capers
1/3 cup bottled clam juice
1/4 cup dry white wine
1 cup cooked couscous
     
Directions:
Warm the olive oil in a medium saute pan over medium heat.  Season the halibut with salt and pepper.  When the oil is hot, add the filets and cook until browned on each side and the middle is just cooked through, about 4 minutes per side.  Transfer the fish to a plate and cover loosely to keep warm.  Turn down the heat to low and add the onions, softening for a few minutes.  Add the garlic and allow the flavor to release for a few moments.  Add the tomatoes, basil, capers, clam juice and wine.  Bring the sauce to a boil and simmer a few minutes to thicken.  Plate the couscous first, putting the filet on top and spooning the sauce over the fish.
     

Ornella

March 4

Giuseppe Viterale thought a pay-by-the-pound churras-caria would do well in the Queens neighborhood of Astoria. So he opened a Samba Grill on 23rd Avenue, near the Astoria-Ditmars stop of the N and W trains.

It turned out that location didn’t have enough foot traffic to support it, so last November he transformed it into Ornella, an Italian trattoria named after his wife, who is also the mother of their four children and the restaurant’s executive chef.

I ate there last night.

The restaurant’s publicist told me that many of the recipes come from Ornella’s family (except for the takeout items like, you know, veal Parmigiana and spaghetti carbonara), but Giuseppe has some influence, too. His father owned mills in an Italian village near Salerno, so he learned a lot about different kinds of flour. So he serves a pasta made with 75 percent chestnut flour (with cherry tomato and arugula in a garlic-oil sauce), and another one — pizzocheri della valtellina — with buckwheat flour, served with cabbage, potato and fontina cheese (it's a Lombardian dish).

The chestnut pasta dish is the one in the picture.

I also had some Nduja — pronounce it and you'll see that it’s a cousin of andouille — a spicy sausage of pork and veal from Calabria that Ornella serves as a pâté on bread — and, because I was in an Italian restaurant in New York City, after all, bruschetta with tomatoes and olive oil.

Then I had tilapia in cartoccio (prepared in an aluminum foil balloon along with clams and mussels etc.; to be broken open at the table so the diner can inhale the garlic-shellfish aroma), followed by a dessert sampler of an Italian sort of flan, cheesecake and chocolate cake.

But then Giuseppe was testing out the chestnut pasta with tuna bottarga and wanted me to check it out, too. So I did. The idea was to have that sharp fishiness of the bottarga contrast with the mild sweetness of the chestnuts.

I think it worked, but I can't say for sure because I’d just had chocolate cake.

What can I say? It’s part of my job.

(Almost) Instant Sponge Pudding

Meals don’t feel complete without at least a morsel of sweetness to round them off. Most of the time a square of dark chocolate or scoop of ice cream is enough to satisfy but sometimes the cravings require something with a bit more substance.



Inevitably these desires are strongest when the cupboards and freezer are bereft of anything sugar based. Yes, one could turn to the fruit bowl but a pear or apple isn’t fun – it has no air of decadence or whiff of naughtiness and thus little ability to satisfy.



It was this combination of empty shelves and niggling desire for sweetness that led to the creation of insta-pud: a hearty late winter warmer that expanded the stomach, delighted the senses and induced a state of near comatose happiness soon after finishing the last mouthful.

As far as sponge puddings go, it won’t win any awards. It certainly doesn’t have the artery clogging density of a steamed suet based effort or the deft lightness of a well worked cake. But what it lacks in technique, it more than makes up for in brevity.



From raw ingredients to finished product it takes no more than five measly minutes. Just enough time to whip up some Bird’s custard, in fact. Perhaps not quite instant in the truest sense of the word but, hey, it’s all relative.

Microwaved Jam Sponge Pudding

Of course you could replicate this with countless other flavours – golden syrup, lemon, ginger, chocolate – but for a little whiff of summer, raspberries take some beating.

Size wise, this is easily large enough for two. Unless you’re feeling particularly greedy.

50g butter
50g self raising flour
50g caster sugar
1 egg, beaten
Some jam (only you know how much jam you like. For me it has to run down the sides like rivers of scorching lava)



Use a spoon to mix the butter and sugar together. Add the flour then the beaten egg. Stir to combine. Spoon the jam into the bottom of a microwavable container then pour the sponge mixture over the top. Microwave on medium power for 3-4 minutes until the top of the sponge is set in the middle. Go easy, if you do it too long you’ll end up with something that bounces.



Serve with custard and an episode of Arrested Development then lapse into a carb induced coma.



On the subject of cake, you should watch this – a neat little short that documents the British love affair with afternoon tea. Suggestions and recipes for favourite cakes are encouraged, especially if they can be made in an advert break.



For more near instant gratification, why not head on over to Twitter?

one free day

wednesday - 3rd march 2010

it was d last day of, well, to b exact, it's not d last day yet. but, i could say, it was the last day when ALL OF final sem BROADCASTING students, gather, and took a 'class picture'. except ITO! sampai hati x dtg. sob3... gastric~ we took d whole class pixca, each FYP group, and followed by positon in each production. we end up around 1230pm. thanks to NK and friends ;) and so d day goes on, with me going out with mr.barney syg, and, i bought a perfume for mama. body shop je lah. makan d mapley, and balik!

btw. ramai org ckp baju sy bnyk an. makanya, sejak 1 march til 1 april ni, sy sdg mencuba utk tak memakai baju yg sama. yup. jd, sy perlulah ambil gmbr hari2. haha.

thursday - 4th march 2010

tiada class! tiada meeting! whoaaaa. seronok sebentar. bgn subuh, makan buah, on9. tdow blk aroun 830am - 930am. siram pokok bunga, jemurkan baju kma + kak sally, mandi, and bersiap utk keluar! malas actually, tp da plan dlm otak an, maka ku teruskan jgk!

hari ini pakai bju ini. sgtlah common pnye baju an. berlambak~ ;p

keluar parking kereta, terus menuju ke tmpt buang sampah!

sy tinggal di blok 1. tmpt buang sampah di blok 9.

tmpt pertama sy pergi - shell wangsa maju. isi minyak!

kemudian. jeng jeng jeng. sy ke setiawngsa.

awww awww! die mandi buih2! haha.

trimeee kasihhh abg2 bollywood.

selepas selesai. sy ke JJ au-keramat.

nilah die JJ yg slaluuu sgt sy gi 1 ketika dlu.

beli coklat utk mama.

pulang ke rumah!

tu saje buat mase hingga 3pm td. then lunch, and baring2 dgn mama. then tulislah blog ini. hee. owh mlm ni. hajatnye maw kuar dgn kwn baek sy, si afiq. tp tataw mcm mane lg. die an bz dgn class die, jd sy sdng tnggu die msg saje utk confirmation. ahah... bnyk bnde nak cite nih awk! haha. tp, kalau x jd pom x pe. huhu. mr barney ade. wawawa... baiklahhh. sy pun tataw nape nak update. takdir da tuliskan sy update kot. hukkk. blh plak mcm tuh... baiklah. have a nice day every1~!