assalamualaikum. haluuu!
yes, permulaan 2011 aku pathetic gile. wuwuwu. T___T eh bkn permulaan lah, start november 2010 lagi. bkn nak salahkan takdir, nak salahkan tuhan ke ape. NO. it just aku nak luahkan je. salah aku sendiri btw.
yg buruk tu dari aku, so siape-siape tak yah terase kalau aku termarah ke terkasar bahase ke, time bahase lemah lembut tapi terase jgk, minta maaf. korang je yg salah fhm, niat aku bkn camtu pun. so thats mean, yg buruk tu dr aku je. jd jgn risau ttg aku ckp yg buruk tu dr korang. not even close.
nak menangis pun tak gune. bukan leh jd emas pun. or bukan terus jadi shah rukh khan pun. nak kongsi dgn org lain pun kadang, org lain tu yg terase bahang ke-malang-an aku plak. siap ade org kutuk belakang lg ckp menangis tu lemah.
waklu. aku tahan marah, then aku nangis, kire kuat lah tu. sebab aku tahan nafsu marah aku. aku nangis sorang je. tak susahkan ko pun. buekkk :P
heyyaaa. ape lg mau jadi eh? cam x de motif je hidup. wawawa. serabut seyh. ape ingt aku ta ingt tuhan ke? tuhan lagi tahu.
satu-satu benda kecik yg buruk jd. nape tak kasi bende besar terus, terus terguling masuk tsunami mati terus. senang ha. pftt.
betullah org cakap ' kau ckp senanglah. try kau kene' . tapi yerla, at least org tu sedapkan ati kte, dgr keluhan kte. kte nak marah die plak hapekejadah? muahaha.
lagi satu. ble kau betul-betul jatuh kan. kau akan dgr rakan kau ckp, dont give up and so on. itulah yg termampu mereka lakukan. tu je. so kau kene lah pandai sendiri nak hidup! ok! redah je.
lagi 1 yg best. time tu kau nampaklah sape hitam sape putih. dan kau nampaklah kelemahan diri kau sendiri time susah. :)
chaw!
Wednesday, January 12, 2011
A Fish Dish for Wooing and Wowing
Fish with Teriyaki Sauce
Katherine Fulton wooed me and wowed me with this recipe in the opening stages of our relationship. At that point, almost 21 years ago, we were unaware of the mercury these wonderful deep sea fish were ingesting. Knowing the health dangers as we do now, I choose to eat them only occasionally and to buy them from a fish purveyor whom I trust to get the best and safest available.
I served a Lemon Barley Pilaf (from my May 19, 2010 blog) and a light salad of cucumber, jicama, lettuce, and avocado, along with the fish.
2 pounds fish, thick fillets or steaks (tuna and swordfish both work well)
¼ cup chopped scallions, garnish
Marinade:
1/3 cup vegetable oil
1/3 cup tamari or soy sauce
2 garlic cloves, minced or pressed
1 tablespoon grated fresh ginger root
½ cup mirin
OR as a substitute for the mirin
¼ cup sherry or sake with 2 teaspoons sugar and
¼ cup white or rice vinegar or fresh lemon juice
1. Combine the marinade ingredients.
2. Rinse the fish fillets or steaks and place them in a deep bowl. Pour the marinade over the fish and chill for ½ to 1 hour. Remove from the fridge and let sit at room temperature for about 15-20 minutes before cooking.
3. Place the fish with the marinade in an oiled plan. Cover and bake at 350°F. for about 20 minutes or until the fish flakes easily with a fork.
OR
Remove the fish from the marinade and grill or broil it, basting occasionally with the marinade. Cook for about 3 minutes on each side so as to keep it a little pink in the center.
OR
If you want to use a grill pan on the top of the stove, heat it over medium-high heat. Remove the fish from the marinade and cook it for about 3 minutes on each side so as to keep it a little pink in the center.
4. If you grill, broil, or pan grill the fish, heat the remaining marinade in a small saucepan until it boils. Pour into a small bowl and serve with the fish.
5. Garnish the fish with chopped scallions.
4-6 servings
Adapted from The Moosewood Collective’s New Recipes from Moosewood Restaurant
Katherine Fulton wooed me and wowed me with this recipe in the opening stages of our relationship. At that point, almost 21 years ago, we were unaware of the mercury these wonderful deep sea fish were ingesting. Knowing the health dangers as we do now, I choose to eat them only occasionally and to buy them from a fish purveyor whom I trust to get the best and safest available.
2 pounds fish, thick fillets or steaks (tuna and swordfish both work well)
¼ cup chopped scallions, garnish
Marinade:
1/3 cup vegetable oil
1/3 cup tamari or soy sauce
2 garlic cloves, minced or pressed
1 tablespoon grated fresh ginger root
½ cup mirin
OR as a substitute for the mirin
¼ cup sherry or sake with 2 teaspoons sugar and
¼ cup white or rice vinegar or fresh lemon juice
1. Combine the marinade ingredients.
2. Rinse the fish fillets or steaks and place them in a deep bowl. Pour the marinade over the fish and chill for ½ to 1 hour. Remove from the fridge and let sit at room temperature for about 15-20 minutes before cooking.
3. Place the fish with the marinade in an oiled plan. Cover and bake at 350°F. for about 20 minutes or until the fish flakes easily with a fork.
OR
Remove the fish from the marinade and grill or broil it, basting occasionally with the marinade. Cook for about 3 minutes on each side so as to keep it a little pink in the center.
OR
If you want to use a grill pan on the top of the stove, heat it over medium-high heat. Remove the fish from the marinade and cook it for about 3 minutes on each side so as to keep it a little pink in the center.
4. If you grill, broil, or pan grill the fish, heat the remaining marinade in a small saucepan until it boils. Pour into a small bowl and serve with the fish.
5. Garnish the fish with chopped scallions.
4-6 servings
Adapted from The Moosewood Collective’s New Recipes from Moosewood Restaurant
Make Chocolate Chip Cookies Recipe
Given below Ingredients of Chocolate Chip Cookies Recipe
- 1 1/4 cup Fine Wheat Flour (Maida)
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1/2 cup Butter
- 1/2 cup Brown Sugar
- 1/4 cup Sugar
- 1 small sized Egg
- 1 tsp Vanilla Essence
- 1 cup Chocolate Chips
- 1/2 cup chopped and roasted Walnuts
Given below Method to make Chocolate Chip Cookies Recipe
- Mix the flour, baking soda and salt evenly in a bowl.
- With the mixer running, beat butter, sugar and brown sugar together until creamy.
- Add the egg and vanilla essence.
- Now add flour.
- When flour is fully blended mix the chips and walnuts.
- Preheat the oven to 190 degrees.
- On a tray place a large ungreased cookie sheet.
- Now drop a spoonful of the batter on the sheet 2 inches apart.
- Bake for 10 -1 2 minutes.
Given below Video to make Chocolate Chip Cookies Recipe
Make Chocolate Chip Cookies Recipe
Given below Ingredients of Chocolate Chip Cookies Recipe
- 1 1/4 cup Fine Wheat Flour (Maida)
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1/2 cup Butter
- 1/2 cup Brown Sugar
- 1/4 cup Sugar
- 1 small sized Egg
- 1 tsp Vanilla Essence
- 1 cup Chocolate Chips
- 1/2 cup chopped and roasted Walnuts
Given below Method to make Chocolate Chip Cookies Recipe
- Mix the flour, baking soda and salt evenly in a bowl.
- With the mixer running, beat butter, sugar and brown sugar together until creamy.
- Add the egg and vanilla essence.
- Now add flour.
- When flour is fully blended mix the chips and walnuts.
- Preheat the oven to 190 degrees.
- On a tray place a large ungreased cookie sheet.
- Now drop a spoonful of the batter on the sheet 2 inches apart.
- Bake for 10 -1 2 minutes.
Given below Video to make Chocolate Chip Cookies Recipe
Two Winter Salads
Orange and Black Olive Salad
The oranges on the tree outside my kitchen window are pretty sparse this year. I had my trees trimmed at precisely the wrong time—when the fruit was just forming. But trimming was exactly what the tree needed to make abundant fruit next year—if I can just hold on. The store-bought varieties are quite flavorful so I can still make this wonderful winter salad.
6 navel or temple oranges
1 cup pitted Kalamata olives
2 tablespoons olive oil
2 cloves garlic, chopped or pressed
1 teaspoon sweet smoky paprika
¼ teaspoon hot smoky paprika
1 teaspoon salt
1 teaspoon sugar
½ teaspoon ground cumin
2 tablespoons chopped parsley
1. Peel and section the oranges: First cut off the stem and the navel ends of the orange down to the flesh. Then cut off all the peel and white pith from the orange, starting at the top and working around the orange. It is easiest to do this with a serrated knife. Next section the orange by cutting on one side of the membrane and then on the other to release the orange piece. Continue your way around the orange. Squeeze the juice from the membrane into the bowl with the oranges. Refrigerate if you are not serving right away. You can do this the day before you are going to serve it.
2. Just before serving, drain the oranges, saving the juice. Arrange the olives and the oranges on a serving dish.
3. Make a dressing of the olive oil and the remaining ingredients, except the parsley; pour it over the olives and oranges. Add some of the reserved juice if the oranges need a bit more sauce; you can drink the rest. Sprinkle with parsley and stir in slightly. Serve at once.
Serves 4-6
Adapted from Paula Wolfert’s Couscous
Tabbouleh Cracked Wheat Salad
Elias Abusaba, our dear friend and a remarkable poet, would make us his version of Lebanese tabbouleh every time he and Mary Edith came to dinner. Nothing could compare to his. After he died, I was on my own and have tried my best to duplicate his wonderful salad, although I must confess (please forgive me, Elias) I don’t chop the parsley, green onions, and mint by hand. In memory of Elias…
½ cup bulgur (cracked wheat)
Juice of 1-2 lemons equaling about 6 tablespoons
3 Romas or other tomatoes, seeded, juiced, and chopped (you want about 2 cups chopped)
Note: Romas are pretty good during the winter—but are certainly not local. You can also use sun-dried tomatoes in olive oil, thinly sliced.
2 cups chopped parsley (1½ - 2 bunches) using a food processor
½ cup chopped green onions (4-5 green onions) using a food processor
½ cup chopped mint, using a food processor
1 tablespoon dried mint
½ cucumber, peeled, seeded and diced
Pinch of allspice, optional
Pinch of cinnamon, optional
½ teaspoon cumin, optional
Salt and pepper to taste
1/3 cup olive oil
Lettuce for serving
1. Soak the bulgur in 2 cups water for 20 minutes. Squeeze well with your hands, removing as much moisture as you can.
2. Put in a bowl and add the lemon juice and tomatoes. Let sit for 30-45 minutes to absorb the liquid or until the grain is tender.
3. Add the parsley, green onions, fresh and dried mint, cucumber, spices, if desired, salt, pepper and oil. Mix well.
4. Just before serving, taste for seasonings. Adjust as needed. You can serve the salad on a bed of greens or use the leaves to scoop it up.
6 servings
A combination of two recipes: Cassie Maroun-Paladin’s Foods of the Lebanon and Claudia Roden’s The New Book of Middle Eastern Food
The oranges on the tree outside my kitchen window are pretty sparse this year. I had my trees trimmed at precisely the wrong time—when the fruit was just forming. But trimming was exactly what the tree needed to make abundant fruit next year—if I can just hold on. The store-bought varieties are quite flavorful so I can still make this wonderful winter salad.
6 navel or temple oranges
1 cup pitted Kalamata olives
2 tablespoons olive oil
2 cloves garlic, chopped or pressed
1 teaspoon sweet smoky paprika
¼ teaspoon hot smoky paprika
1 teaspoon salt
1 teaspoon sugar
½ teaspoon ground cumin
2 tablespoons chopped parsley
1. Peel and section the oranges: First cut off the stem and the navel ends of the orange down to the flesh. Then cut off all the peel and white pith from the orange, starting at the top and working around the orange. It is easiest to do this with a serrated knife. Next section the orange by cutting on one side of the membrane and then on the other to release the orange piece. Continue your way around the orange. Squeeze the juice from the membrane into the bowl with the oranges. Refrigerate if you are not serving right away. You can do this the day before you are going to serve it.
2. Just before serving, drain the oranges, saving the juice. Arrange the olives and the oranges on a serving dish.
3. Make a dressing of the olive oil and the remaining ingredients, except the parsley; pour it over the olives and oranges. Add some of the reserved juice if the oranges need a bit more sauce; you can drink the rest. Sprinkle with parsley and stir in slightly. Serve at once.
Serves 4-6
Adapted from Paula Wolfert’s Couscous
Tabbouleh Cracked Wheat Salad
Elias Abusaba, our dear friend and a remarkable poet, would make us his version of Lebanese tabbouleh every time he and Mary Edith came to dinner. Nothing could compare to his. After he died, I was on my own and have tried my best to duplicate his wonderful salad, although I must confess (please forgive me, Elias) I don’t chop the parsley, green onions, and mint by hand. In memory of Elias…
½ cup bulgur (cracked wheat)
Juice of 1-2 lemons equaling about 6 tablespoons
3 Romas or other tomatoes, seeded, juiced, and chopped (you want about 2 cups chopped)
Note: Romas are pretty good during the winter—but are certainly not local. You can also use sun-dried tomatoes in olive oil, thinly sliced.
2 cups chopped parsley (1½ - 2 bunches) using a food processor
½ cup chopped green onions (4-5 green onions) using a food processor
½ cup chopped mint, using a food processor
1 tablespoon dried mint
½ cucumber, peeled, seeded and diced
Pinch of allspice, optional
Pinch of cinnamon, optional
½ teaspoon cumin, optional
Salt and pepper to taste
1/3 cup olive oil
Lettuce for serving
1. Soak the bulgur in 2 cups water for 20 minutes. Squeeze well with your hands, removing as much moisture as you can.
2. Put in a bowl and add the lemon juice and tomatoes. Let sit for 30-45 minutes to absorb the liquid or until the grain is tender.
3. Add the parsley, green onions, fresh and dried mint, cucumber, spices, if desired, salt, pepper and oil. Mix well.
4. Just before serving, taste for seasonings. Adjust as needed. You can serve the salad on a bed of greens or use the leaves to scoop it up.
6 servings
A combination of two recipes: Cassie Maroun-Paladin’s Foods of the Lebanon and Claudia Roden’s The New Book of Middle Eastern Food
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