Wednesday, August 10, 2011
Menu Sihat ke?
Alhamdulillah, dah sepuluh hari kita berpuasa kan... ntah nape ntah...puasa tahun nie rasa bess sket.. hari 1st puasa, siyes perut lapar giler.. dalam kol 10pagi camtu dah pening kepala, rasa loya dan perut berbunyi2..tapi dah masuk hari ke-4 , ke-5, dah okay... pastu makan sket pun dah kenyang. Makanan walaupun dah masak sket atau beli sket jer, punyer la susah utk kami laki bini habiskan. Hehe.. ada chance turun beratla nie kan nanti... :p
Disebabkan Mr Hubby nyer kolestrol naik, (berat pun naik jugak.. hehe), aku try la nak kontrol diet dia, (diet aku jugak la). Sebolehnya, nak bagi menu2 sihat jerr.. tapi susah juga tao nak sediakan menu sihat. Masakan melayu tahu-tahu jelah, tak bersantan, mesti berminyak, bergoreng... yang berlemak dan berminyak tu lah yang sedap.
Ingredient utama adalah oat. Baru aku tahu rupanya oat nie boleh masak banyak benda. Kata orang, masak apa pun, campak je masuk oat. Asam pedas, sup sayur, bubur nasi, lempeng, cucur, dan banyak2 lagi la... tapi kata nak sihat, so kalo makan oat tapi asyik bergoreng je, dah jadik tak sihat... kena yang berebus la kan.
Pilihan pula terhad, sebab Mr Hubby nyer luka operation kat ibu jari kaki belum heal lagi. Jahitan pun belum buka, so xleh la nak masukkan seafood or ayam. Asyik2 ikan.. takpelah.. ikan kan baik untuk kesihatan. Rehatkan sikit perut nie dari bekerja keras. :D
Tak de ape pun nak cerita sebenarnyer. hehe ..tengah malas nak buat keje, sebab otak blur.. buntu takde idea.. so rehat kejap..
back to work now!!
Tuesday, August 9, 2011
top ten pictures from the week ~ 10 Aug 11
Hello there. Wednesday again!
I have no idea how that happens.
You know how it goes: you're counting down the thursday and friday minutes
the ones that never seem to go quickly enough
and before you know it, bam, Wednesday has come around again
And don't talk to me about weekends.
so much promise and so little achieved
although that's probably a good thing
down time
quiet time
I will complain no more. Not till Monday anyway :)
Did you get your census form done ok last night? I did mine online. You?
Did you get your census form done ok last night? I did mine online. You?
Do It For Less! Parties: Tricks Of The Trade From Professional Caterers' Kitchens
Many people can handle throwing a party for 8 or 10 people, but how many can successfully negotiate the trials of entertaining 25 or 50? Do It for Less! Parties has all the tools you need to plan efficiently and entertain flawlessly when cooking for a crowd. Packed with quantity recipes for 12, 25, 50, or 75 friends and family, this combination party cookbook, decorating guide, and entertaining primer shows today’s savvy hostess how to do it for less time and do it for less money without sacrificing one’s sanity or style.
The first half of the book focuses on the logistics of quantity cooking. It’s brimming with estimating guides, catering resources, and conversion charts that are useful for the professional caterer and home entertainer alike. The second half provides nine complete menus with 65 twice-tested, quantity recipes. All the menus include complete shopping lists in each quantity, a menu countdown, decoration ideas, and specific tips for shaving costs, time, and stress from your preparation schedule.
The first half of the book focuses on the logistics of quantity cooking. It’s brimming with estimating guides, catering resources, and conversion charts that are useful for the professional caterer and home entertainer alike. The second half provides nine complete menus with 65 twice-tested, quantity recipes. All the menus include complete shopping lists in each quantity, a menu countdown, decoration ideas, and specific tips for shaving costs, time, and stress from your preparation schedule.
Price: LOWEST PRICE
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Monday, August 8, 2011
Bluefin jerky
August 8
Not everything I learned about bluefin tuna could fit into the feature aboout that fish that appear's in this week's issue of Nation's Restaurant News. Feel free to e-mail me if you'd like to talk more about the different bluefin fisheries or the different farms and ranches that are raising the fish.
One thing I wanted to share was what Troy Guard, chef-owner of TAG in Denver, learned to do in Hawaii, where he trained under chef and restaurateur Roy Yamaguchi.
There the chefs would save the blood line of the tuna that runs along the fish's spine.
They'd sprinke it with local salt and dry it in the sun. They's serve it as a type of jerky.
"We called it something coo and crazy, like 'sun-dried tuna blood,'" Guard told me.
Guard orders a ranched bluefin tuna to cook at TAG most weeks, but he hasn't tried serving the bloodline there yet.
Not everything I learned about bluefin tuna could fit into the feature aboout that fish that appear's in this week's issue of Nation's Restaurant News. Feel free to e-mail me if you'd like to talk more about the different bluefin fisheries or the different farms and ranches that are raising the fish.
One thing I wanted to share was what Troy Guard, chef-owner of TAG in Denver, learned to do in Hawaii, where he trained under chef and restaurateur Roy Yamaguchi.
There the chefs would save the blood line of the tuna that runs along the fish's spine.
They'd sprinke it with local salt and dry it in the sun. They's serve it as a type of jerky.
"We called it something coo and crazy, like 'sun-dried tuna blood,'" Guard told me.
Guard orders a ranched bluefin tuna to cook at TAG most weeks, but he hasn't tried serving the bloodline there yet.
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