tag:blogger.com,1999:blog-67730631619997381732024-03-06T08:07:09.941+08:00ObsessionsThings that never leave the mind...Gemini Girlhttp://www.blogger.com/profile/11918347258382458977noreply@blogger.comBlogger48125tag:blogger.com,1999:blog-6773063161999738173.post-9947229947278482972009-09-26T21:48:00.005+08:002009-09-26T23:16:08.094+08:00Ayam Goreng Lengkuas (Fried Chicken with Galangal)<div align="left">This is one of my favourite recipes. A sure hit with my kids. It is a bit tedious to make as I highly recommend that the galangal be grated and not chopped using a food processor, but worth it as the shredded galangal makes it more palatable. Try using younger galangal as the older one gets a bit to difficult to grate. Another thing that I recommend is that you use a fry-siever to catch all the tasty fried morsels. Try as best as possible to get all of it before proceeding to frying the later batches as these will get burnt and ruin the over all taste. I sometimes resort to pouring everything through a sieve lined with paper towels to catch everything and pour the oil back into the wok, reheat to be used for the next batch.</div><div align="center"> </div><div align="center"> </div><div align="center"> </div><div align="left"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB5tjVvbZfw__M1l8ztZ2AAeUi1Vst4o0raPyKci3ccrtVuD61Dhsy-8VQicExhOK110gk9dYUOIUkzet_ixZe0OlpEeNZ5-RYYjCP3swL3Rxuh8gt-VkIb2MTqj1leRwEKc_HcDsWgDY/s1600-h/al1.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 150px; DISPLAY: block; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5385792635810054850" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB5tjVvbZfw__M1l8ztZ2AAeUi1Vst4o0raPyKci3ccrtVuD61Dhsy-8VQicExhOK110gk9dYUOIUkzet_ixZe0OlpEeNZ5-RYYjCP3swL3Rxuh8gt-VkIb2MTqj1leRwEKc_HcDsWgDY/s200/al1.jpg" /></a><br />Ingredients:<br />1 chicken cut into 8 parts<br />1 stalk lemongrass buised<br />4 tablespoon shredded (or coarsely grated) galangal<br />2 pcs of bay leaves<br />1 tablespoon oil<br /><br />Finely grounded (using blender or food processor)<br />5 shallots<br />3 cloves of garlic<br />3 candlenut (dry roasted in a pan)<br />1 small pc of fresh tumeric ( or a teaspoon of dried turmeric)<br />1 tablespoon of tamarind - use quarter of a cup of water to extract the juice.<br /><br />Salt and sugar to taste.<br />Oil for deep frying <img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 200px; DISPLAY: block; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5385790305175346450" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaaREaGK1DgqpoOrnGel-aEM4XI_iicvhBbkKFydMEScY9dPqgnHfe1iZgFJidbNyxUXxFGs4FJq1sYcZd6TjWXYzottYoPs4iaGCovWV8edKRzwaSMtOuMWOM1U427REX5Dp68SjLfrI/s200/al7.jpg" /> Photo above from top left: Chicken, galangal, tamarind juice, bay leaves, roasted candlenuts, fresh tumeric, garlic and shallots and bruised lemongrass. <div><br /></div><div></div><div><br /></div><div align="center"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 150px; DISPLAY: block; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5385790135951154754" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-hg5u5ul3JSc8EKMkGPKLEDA_OYZrienoEJ0BNpQCTNygBUlvLMgQZ1GWcZllBa2coiZN75QNH_o7uHU9Ed7u4GBP0FnRnUzERimnwE_xO7mWZ2_govN3qixEwKR1z3fu_8yyiHSBFXw/s200/al6.jpg" />Clean chicken and place all ingredients into a roomy saucepan or wok. </div><div><br /></div><div align="center"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 150px; DISPLAY: block; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5385788644633193602" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHXiziirkQwM1QxeM9PoU8q7-NfDVzNSdktQ4xhyphenhyphendR4IXT_sG-tfrKqYF451oD0qqmvKOmqjzwnN-4D0dJstZdsclQVrVqDDoiCLou9wUVD3ObvZIESJfztj-2Dw2he_t-3GANOhN8up8/s200/al3.jpg" />Using medium heat cook the chicken. <img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 150px; DISPLAY: block; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5385789125782518706" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioN6cNvglzKmA3jlIvsNN1Qam3NlBvu8pqGZE1DGLO9RyieOtOar3sGtX5i6ixMF-zl_oeHDZkB3JRfDdpPxd41voKp0sxSfM51Clz8PgUpDTbpmMPQ8B3OgMAQ9GhQz5zTuttAE-x270/s200/al4.jpg" />Once half cooked remove from pan. Reserve the gravy. Continue cooking the gravy until the gravy is dried. <img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 150px; DISPLAY: block; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5385789612807442226" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWZcNlUPNnCP95fC9uudGDW0qShougjkyAu8-ymX_Xju0V2i8kZ7cuzkmteukk3AV-PZRko-Alf9X04q10iljZ8IO0sZmNJC6z-NE83GvTyEDIoqRvV8ty4dAeaFrKCeJmHK2H1xNAhiY/s200/al5.jpg" />Heat oil in wok<img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 150px; DISPLAY: block; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5385787424658279490" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXz3ZaLNLRBpluyfkJMbSTgTuECZIiJc6LwQ0mxt-ZTzK6uwiSzP5YX1rYhA9JFgtLMBXKxXmYIBJjBQfviIUDjMzvjDiEKh66iTurc4tJlVV03m7YgnP_cze3h_czm116GCjkaKM9UHs/s200/al2.jpg" />Deep fry the chicken. Drain the chicken and any residue from the frying (that is the delicious part of the dish!) Once the chicken parts are fried to golden brown, drain on paper towels. Serve with the dry-fried gravy and fried residue. Delicious with Nasi Lemak!</div><br /><br /><br /></div>Gemini Girlhttp://www.blogger.com/profile/11918347258382458977noreply@blogger.com0tag:blogger.com,1999:blog-6773063161999738173.post-47191215209714484292009-07-18T13:42:00.003+08:002009-07-18T14:05:13.563+08:00Today......is another saturday. I am actually standing in front of Sunway Pyramid at 1.41 pm waiting for my ride back home. An idea that sounded good this morning proved to be a huge mistake. I forget how ugly things can get. The steamy heat, the cacophony impatience of traffic, gaggle of tourists - oblivious of their surroundings and other people around them, all leaves me reeling. Teenagers, with their state of the art hand phones, miniskirts, wrap around scarves, latest trends of underwear-showing jeans a scene that confuses. And right this moment a luxury car is left idling, passively poisoning me to death.Gemini Girlhttp://www.blogger.com/profile/11918347258382458977noreply@blogger.com1tag:blogger.com,1999:blog-6773063161999738173.post-10307200644093345382009-07-16T20:01:00.003+08:002009-07-16T20:14:21.954+08:00Starting freshI have new toy and I am liking it. Though I am reduced typing with my thumbs, I am loving it. I am officially mobile and I am enjoying it.<br /><br />I have always liked writing but apart from my indiscipline of doing it everyday, i hate my handwriting. Chicken scratching is what my mother labels it and most of the time I agree with her description. Now, it's time to start fresh.Gemini Girlhttp://www.blogger.com/profile/11918347258382458977noreply@blogger.com0tag:blogger.com,1999:blog-6773063161999738173.post-1530411001559198782009-04-14T11:17:00.003+08:002009-04-14T11:31:36.307+08:00Envy....is a bad and green monster. It lurks under the bed, in your handbag and sometimes shows it's ugly face on the computer screen.<br /><br />Yes, I am having those pangs of green slime murking my brain this morning. I know to some I have no reason for letting this green monster slip under my skin. Most of the time I can keep it at bay with a good slug of gloat. But this past few weeks, I am left down, slightly depressed and has let my door slightly ajar. Envy has managed to slide in undetected.<br /><br />I can't actually complain, really. It's not as if I haven't had it good...maybe not excellent, but good. I can choose my time to do what I want, unless it is dictated by others who demand my time at their pleasure. At most these demands are entertained after juggling my nearly non-existing pressure of life. I can take a look what's behind my eyelids whenever there is nothing else to do, even though in actuality there is plenty to do. Just that doing what plenty there is to do means that I have to do without having to lift any brain muscle which bothers me.<br /><br />However, having to use my brain muscle as it is at this moment really is even more counter productive. I will wallow even deeper into the dark abyss of darkness and turn into such vegetated state that I am unable to focus on what really need to be done.<br /><br />And I digress....what's new? ;-)Gemini Girlhttp://www.blogger.com/profile/11918347258382458977noreply@blogger.com0tag:blogger.com,1999:blog-6773063161999738173.post-54321595603770589952009-04-12T23:31:00.003+08:002009-04-12T23:38:55.038+08:00Distraction..I have been wanting to do more in this blog, but it seems that I am much distracted by happenings around me, plus the advent of facebook and scrabble on line have greatly distracted me. But as scrabble of facebook takes ages to upload, finally I am ready to let it slide. Partly being such a sour grape on the issue that I seem to always be on the losing side and my statistics have not improved by a single iota....I deem ready to say goodbye to it and stick to the traditional board game....Gemini Girlhttp://www.blogger.com/profile/11918347258382458977noreply@blogger.com0tag:blogger.com,1999:blog-6773063161999738173.post-82002236810860428502009-02-19T10:00:00.025+08:002009-03-06T08:42:16.050+08:00Kuih Cek Mek Molek and Kuih Keria<span style="font-size:100%;"><a href="http://en.wikipedia.org/wiki/Sweet_potato">Sweet Potatoes</a> or Ubi Keledek, in Malay, is a very versatile tuber. The shoots and tuber can be eaten as a vegetable and also be used in sweet and savoury dishes. In Malay cuisine, these tubers at times, especially during the <a href="http://en.wikipedia.org/wiki/Japanese_Invasion_of_Malay">Japanese Occupation of Malaya</a>, is used as a staple food to replace rice.<br /><br />There are several varieties of Sweet Potatoes, the more common ones are the orange and whitish-yellow. Purple and red can also be found, mostly imported from Japan. Sweet potatoes can be baked (it can be simply put onto a dying ember and baked until cooked), fried like banana fritters, made into chips like potato chips, or prepared and a sweet dessert called pengat (where the potatoes are cubed and boiled with sugar and coconut milk or in water, sugar and ginger).<br /><br />The Orange sweet potatoes are sweeter and retains more water compared to the whites . However, the white potatoes give more structure and at times these two are used together in kuihs, like Cek Mek Molek, Belotok, Cucur Badak and Keria.<br /><br />Cek Mek Molek ( which means "Beautiful Lady") and Belotok share similar looks, the difference is in the filling. Cek Mek Molek (which comes for the East Coast of Peninsular Malaysia) is sweet, while Belotok (which originates from the Northern Peninsular of Malaysia) is savoury, with either spicy beef or chicken filling. Cucur Badak, which is also a savoury kuih is filled with prawn coconut sambal. Meanwhile, keria is a Asian version of a doughnut and instead of plain sugar, the sugar is cooked in a thick syrup and then stirred with the Keria to form a delicious crystallised outer layer. Thus, creating a crunchy texture that contrasts against the softness of the kuih.<br /><br />Following is the method of making Cek Mek Molek and Keria. I hope you will enjoy trying it out!<br /><br />Boiled Sweet potatoes. Boil the potatoes with the skin on to ensure that it doesn't become too water logged and make sure to remove the potatoes once cooked. Check by piercing with a fork. You can see the fork marks on the sweet potatoes below.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibkoTwJSQhDtE561O4V3z4JBt0wKcKSUJVTd7gDe38kc9G6W6NbiuGS5k_S6lMPISva_AwzLW0GdmdHoZbJML_NygiLu3o_H-HU-TlG2eSHznjUiT3QcCsxzseibGgQzfhf10kcwCrebo/s1600-h/keledek1.jpg"><img id="BLOGGER_PHOTO_ID_5304335926727190930" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: pointer; HEIGHT: 150px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibkoTwJSQhDtE561O4V3z4JBt0wKcKSUJVTd7gDe38kc9G6W6NbiuGS5k_S6lMPISva_AwzLW0GdmdHoZbJML_NygiLu3o_H-HU-TlG2eSHznjUiT3QcCsxzseibGgQzfhf10kcwCrebo/s200/keledek1.jpg" border="0" /></a>Skins off.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkG1HsoQq7Zzn0DnSrML1-oOoYqBdFc4hvlslnAT5BW9Ysd_nTndXrQ-UykaygSGEG1f1EmrEXHYOQDSHuoPIwOm5jje1WZmp9fbEjmftxfngCvBunfgChwDNio9sU6qNb29FY7Wati2A/s1600-h/keledek2.jpg"><img id="BLOGGER_PHOTO_ID_5304335812966180514" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: pointer; HEIGHT: 150px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkG1HsoQq7Zzn0DnSrML1-oOoYqBdFc4hvlslnAT5BW9Ysd_nTndXrQ-UykaygSGEG1f1EmrEXHYOQDSHuoPIwOm5jje1WZmp9fbEjmftxfngCvBunfgChwDNio9sU6qNb29FY7Wati2A/s200/keledek2.jpg" border="0" /></a>Mash till fine. Remove any stringy particles. Do not use food processor or you'll end up with a gluey mess. It's easier to mash while the potatoes are still warm.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1XrUuEPv5oM6BTxxSeH_hRtYUt9tUGaHbucwckfTcmQTu4brZIsB7CgNG2Bq-Wt58eb37RVyEOmypCUtnkI9jtJ6mbVqDGo5fdPvWDiC8MBfvyblqAJtK_4f0B3PtnagQd4hSwsrdsjo/s1600-h/keledek3.jpg"><img id="BLOGGER_PHOTO_ID_5304335515326846354" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: pointer; HEIGHT: 150px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1XrUuEPv5oM6BTxxSeH_hRtYUt9tUGaHbucwckfTcmQTu4brZIsB7CgNG2Bq-Wt58eb37RVyEOmypCUtnkI9jtJ6mbVqDGo5fdPvWDiC8MBfvyblqAJtK_4f0B3PtnagQd4hSwsrdsjo/s200/keledek3.jpg" border="0" /></a>At least 20% weight of flour to weight of mashed sweet potatoes. Meaning if you have a kilo of mashed sweet potatoes add at least 200gm of all purpose flour. Do not decrease. You may increase another 5-10% if the sweet potatoes are watery (That is why it is good to boil the potatoes with their skin on and remove immediately once it is cooked). Do not exceed more than that unless you want to lose the nice yummy sweet potato flavour. Also add a 1/2 teaspoon of salt for every kilo of sweet potatoes. The salt is just to enhance the sweetness.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-EE_75nStM1eHc3Zloj2dC9Icm5I2sj-hV6cVvYibPXgmkpXIewuy6-oWKKJ-ZDRn4pdn7tJtPBkbGKRGXW7sMWYi2upq-IOhMIzs4aIUKB0GQPtHDHSlsomKsWSegE1fX4kvT3UwaN0/s1600-h/keledek4.jpg"><img id="BLOGGER_PHOTO_ID_5304335401104020578" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: pointer; HEIGHT: 150px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-EE_75nStM1eHc3Zloj2dC9Icm5I2sj-hV6cVvYibPXgmkpXIewuy6-oWKKJ-ZDRn4pdn7tJtPBkbGKRGXW7sMWYi2upq-IOhMIzs4aIUKB0GQPtHDHSlsomKsWSegE1fX4kvT3UwaN0/s200/keledek4.jpg" border="0" /></a>Mix and knead until you can form a ball. It should be slightly sticky and malleable. Not dry or hard. If initially you have added all the flour and it is still a bit wet, you can let it stand for 20 minutes for the dough to become drier before proceeding.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7xRoshL_t2MQUtWQBnRXbgkK51Yy3cBYj8qyQungdXpQx1gG7ldCQs3IDY3UxEXuYrPo1MDShnIVh7jPG-Mm82iVoNIoTKGzgPPN_V1310B9Aaf1Ie8Zj2MJEgifRcwJdJJt-PKLqXNk/s1600-h/keledek6.jpg"><img id="BLOGGER_PHOTO_ID_5304335315284114066" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: pointer; HEIGHT: 150px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7xRoshL_t2MQUtWQBnRXbgkK51Yy3cBYj8qyQungdXpQx1gG7ldCQs3IDY3UxEXuYrPo1MDShnIVh7jPG-Mm82iVoNIoTKGzgPPN_V1310B9Aaf1Ie8Zj2MJEgifRcwJdJJt-PKLqXNk/s200/keledek6.jpg" border="0" /></a>Divide doughs. I usually weigh the balls 30gm for Keria and 40 gm for Cek Mek Molek/Belotok.</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2BGIMPEesKv-lfS9eEfuCaYGSo_bZnhUlijkGKvT1JSs5QjO0or1EIzZqmiVY2n-zxQvvJmsfA6dvDCLZ-QnehRCxcHqKrZ0R1RqBFX6SjW1QmWDIWhkXcAJAAa4L2u1K_R7fzRfvh4c/s1600-h/keledek7.jpg"><img id="BLOGGER_PHOTO_ID_5304338181530080914" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: pointer; HEIGHT: 150px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2BGIMPEesKv-lfS9eEfuCaYGSo_bZnhUlijkGKvT1JSs5QjO0or1EIzZqmiVY2n-zxQvvJmsfA6dvDCLZ-QnehRCxcHqKrZ0R1RqBFX6SjW1QmWDIWhkXcAJAAa4L2u1K_R7fzRfvh4c/s200/keledek7.jpg" border="0" /></a>This is where the recipes differ, following is the making of Cek Mek Molek/Belotok. You take a a ball of the weighed dough and flatten it.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbORoISxH8aW88VATKhwlylATBOA4RSFn14HZsjtGGfCKEYMKApRv-NPSW0UmRcv4GafdQDbSvs9utmYGlYywt6MGTchtizkAvu4LXEUSzbxK-vaaITScmdZg0OPITwgwMo2PTM3CSmI4/s1600-h/keledek8.jpg"><img id="BLOGGER_PHOTO_ID_5304335163404388690" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: pointer; HEIGHT: 150px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbORoISxH8aW88VATKhwlylATBOA4RSFn14HZsjtGGfCKEYMKApRv-NPSW0UmRcv4GafdQDbSvs9utmYGlYywt6MGTchtizkAvu4LXEUSzbxK-vaaITScmdZg0OPITwgwMo2PTM3CSmI4/s200/keledek8.jpg" border="0" /></a>Place a teaspoon of sugar in the middle, if you are making Cek Mek Molek, or a teaspoon of the savoury filling if you are making Belotok. The filling of the Belotok is similar to the Karipap (Curry puff) but without the potatoes in it. It tastes more like a <a href="http://en.wikipedia.org/wiki/Rendang">rendang</a> than a <a href="http://en.wikipedia.org/wiki/Curry">curry.</a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK4rqa1ZN3TRqMOzuSeULm7DWxePN0V5N3SaHcIjOIBzjqLtD3aoH-iiSzs9vqxLA2T0URs7eBbN-pe8pJD9SX1yPX5Cwg4sXgDy9gJglrcVDOcvayNRDwKSA2IujFhRi8gQk6u4FrM8k/s1600-h/keledek9.jpg"><img id="BLOGGER_PHOTO_ID_5304335079563049410" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: pointer; HEIGHT: 150px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK4rqa1ZN3TRqMOzuSeULm7DWxePN0V5N3SaHcIjOIBzjqLtD3aoH-iiSzs9vqxLA2T0URs7eBbN-pe8pJD9SX1yPX5Cwg4sXgDy9gJglrcVDOcvayNRDwKSA2IujFhRi8gQk6u4FrM8k/s200/keledek9.jpg" border="0" /></a>Fold the dough into 2 and crimp the edges. Make sure it is crimped nice and tight, otherwise the filling may leak during the frying process.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnKBzog-qGR_UC-jwhJhH6umYFDAguYYCI4HIug63tgm23iscwFNVMEXa7_rYLhVo2z6tO7vEHEomIoWkAfAfWPVITmiPcKulYZfDyoLBpdhNffReZo5QLIiClyOSvU0wlNHlfUK7edU8/s1600-h/keledek10.jpg"><img id="BLOGGER_PHOTO_ID_5304334777717234994" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: pointer; HEIGHT: 150px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnKBzog-qGR_UC-jwhJhH6umYFDAguYYCI4HIug63tgm23iscwFNVMEXa7_rYLhVo2z6tO7vEHEomIoWkAfAfWPVITmiPcKulYZfDyoLBpdhNffReZo5QLIiClyOSvU0wlNHlfUK7edU8/s200/keledek10.jpg" border="0" /></a>Roll the dough to make a nice clean 'torpedo' shape.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2NAA6PdSEUvdHhwv1PCjs1sGcJ5DCz65fZVpvU74xsOJ6XBCVFog4H28nAVqIJWmaaEnc5_A3dXwkE0skhRVdTC9VTnBbashbDX4eFsVlDvwtLKST722FJ018R5JTVAAojV4O1dXJKH4/s1600-h/keledek11.jpg"><img id="BLOGGER_PHOTO_ID_5304334696382968482" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: pointer; HEIGHT: 150px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2NAA6PdSEUvdHhwv1PCjs1sGcJ5DCz65fZVpvU74xsOJ6XBCVFog4H28nAVqIJWmaaEnc5_A3dXwkE0skhRVdTC9VTnBbashbDX4eFsVlDvwtLKST722FJ018R5JTVAAojV4O1dXJKH4/s200/keledek11.jpg" border="0" /></a>The completed Cek Mek Moleks ready for frying.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPLDt6hs6XGjKBY7f-JfzQw-9LIlvno7rN9RwgI0bq5cRjkNqbjjE6nSUxXqdRXuUA0dz_ow445i1OAOqq52szpobQgV1xyHGfbleF87ELRMvucwYXMfdlxdevN_tQw5hEWE5dvh4stqA/s1600-h/keledek12.jpg"><img id="BLOGGER_PHOTO_ID_5304334569526444194" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: pointer; HEIGHT: 150px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPLDt6hs6XGjKBY7f-JfzQw-9LIlvno7rN9RwgI0bq5cRjkNqbjjE6nSUxXqdRXuUA0dz_ow445i1OAOqq52szpobQgV1xyHGfbleF87ELRMvucwYXMfdlxdevN_tQw5hEWE5dvh4stqA/s200/keledek12.jpg" border="0" /></a>Heat oil, and fry. Continuously turning to make sure that the kuih is fried evenly. Otherwise one side may bloat and cause it to cook unevenly.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbrOnet5FZJJod9Mk__Z3qgDlvcAx4z8CI8DfK7oy6jc7bA5_qsDB7AhXFDxpuDCqMMVNkg0i09n2ARTVu5eLXQk4GQaTFnn8Grqkc_IruXKsvFUhn8UWxAElhqX_wqOrMzlHS7Lntbw0/s1600-h/keledek13.jpg"><img id="BLOGGER_PHOTO_ID_5304334046391696882" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: pointer; HEIGHT: 150px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbrOnet5FZJJod9Mk__Z3qgDlvcAx4z8CI8DfK7oy6jc7bA5_qsDB7AhXFDxpuDCqMMVNkg0i09n2ARTVu5eLXQk4GQaTFnn8Grqkc_IruXKsvFUhn8UWxAElhqX_wqOrMzlHS7Lntbw0/s200/keledek13.jpg" border="0" /></a>Drain on kitchen towels.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh1WqOHvCLEv2TYoOus26LZRhSkHJxirPKGRWrA9d7DVIZAzkIgoZHL1fAEswvTNbBe-Fhso9frNL9-75KwvCUqy4TFyL1QjTWLJ-K85VH7qktkhQ0Adb9kRNruv4H1wUfIaajcSOXBMs/s1600-h/keledek14.jpg"><img id="BLOGGER_PHOTO_ID_5304333970993998898" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 150px; CURSOR: pointer; HEIGHT: 200px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh1WqOHvCLEv2TYoOus26LZRhSkHJxirPKGRWrA9d7DVIZAzkIgoZHL1fAEswvTNbBe-Fhso9frNL9-75KwvCUqy4TFyL1QjTWLJ-K85VH7qktkhQ0Adb9kRNruv4H1wUfIaajcSOXBMs/s200/keledek14.jpg" border="0" /></a>And NGAAAAAP!<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0ko0PdBKVK5NHHFMA7uWXQLHunKbBoWy7PRpOM4TJ3YY0iDl1i0Ms4X8I_p51NHQAtPApecZuVijekxjEvkeDZ8IPLEs9jTYcFkmkkIQtSVhwAwm5pKJVIOgyyflgsZV-xjelH70Jmyw/s1600-h/keledek15.jpg"><img id="BLOGGER_PHOTO_ID_5304333884785685250" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: pointer; HEIGHT: 150px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0ko0PdBKVK5NHHFMA7uWXQLHunKbBoWy7PRpOM4TJ3YY0iDl1i0Ms4X8I_p51NHQAtPApecZuVijekxjEvkeDZ8IPLEs9jTYcFkmkkIQtSVhwAwm5pKJVIOgyyflgsZV-xjelH70Jmyw/s200/keledek15.jpg" border="0" /></a>For the Keria, once you have weighed the dough, shape it into torus (or doughnut) shape, by pushing your index finger in the middle of the dough and at the same time turning the dough around the finger like it's a hula hoop.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsN82yXNqAWPq_qa-eyBT1UsC0aaeDr-wxadEWU1Mi_pZ26SvllZ8q_4AtZ9jA1aJaA7te9W8CKs_9Jh_q5mzYBFf9ZBs5uJ35_cV8AkeVeki6RZdDh7SULPxDlPuMHALd5tIrzifhjf8/s1600-h/keria1.jpg"><img id="BLOGGER_PHOTO_ID_5304333698688890034" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: pointer; HEIGHT: 150px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsN82yXNqAWPq_qa-eyBT1UsC0aaeDr-wxadEWU1Mi_pZ26SvllZ8q_4AtZ9jA1aJaA7te9W8CKs_9Jh_q5mzYBFf9ZBs5uJ35_cV8AkeVeki6RZdDh7SULPxDlPuMHALd5tIrzifhjf8/s200/keria1.jpg" border="0" /></a>Frying is similar to the Cek Mek Molek, only that you don't need to turn it often. Just once the once side is golden brown, you can flip it over to fry the other side.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLjO_l_prKJAIdLKiwa4-ix1_W8W8CJifuPfqW1EjoJTUzuWj8XW4ndd_loagMpDxUJIitho0Xpj09XkXIV-tKIsMygbAdP1z49fGuxjWjSNnH99mWRPP6iacdmyq_c447cjvPDHQuzQk/s1600-h/keria2.jpg"><img id="BLOGGER_PHOTO_ID_5304333215832284290" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: pointer; HEIGHT: 150px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLjO_l_prKJAIdLKiwa4-ix1_W8W8CJifuPfqW1EjoJTUzuWj8XW4ndd_loagMpDxUJIitho0Xpj09XkXIV-tKIsMygbAdP1z49fGuxjWjSNnH99mWRPP6iacdmyq_c447cjvPDHQuzQk/s200/keria2.jpg" border="0" /></a>Drain it on kitchen towels. The camera is a bit blurry because of the steam from the kuihs.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh97prT2lLvdBv3KcbylkDMOcDAMKjDVJl0K-bCRZLdtkBHmEeTojsEfJL7obXrIbiWwSJ5AmiGwnJOsOiRWRb3MCPnezCfVG7rF0eUYMTLTgJWYQdcC2AjtwiVt1hWnU4u2XHQaWbh4z0/s1600-h/keria3.jpg"><img id="BLOGGER_PHOTO_ID_5304332775573222322" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: pointer; HEIGHT: 150px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh97prT2lLvdBv3KcbylkDMOcDAMKjDVJl0K-bCRZLdtkBHmEeTojsEfJL7obXrIbiWwSJ5AmiGwnJOsOiRWRb3MCPnezCfVG7rF0eUYMTLTgJWYQdcC2AjtwiVt1hWnU4u2XHQaWbh4z0/s200/keria3.jpg" border="0" /></a>Once the Keria is cooled, you can make the sugar caramel. Around 1 cup of sugar and 2 tablespoon of water in a kuali or saucepan, heated until bubbly and all the sugar has dissolved. Make sure it hasn't started caramelising. Add the cooled Keria, take the kuali off the heat and stir gently to make sure the sugar will cover the kuih and at the same time create the crystallisation of sugar adhering to the outside of the keria.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu20v8Nj7PRcIopaZrzJOW_oZ5WQlGR7bRz-AYLtrIgaFHZ5gjkg6F_tdfuZCEhASm9GCRXEA8bt_LPK1GKSMPpo2GAU2Im-PxsUgc_HD7U8c1lVBLYRMIv_ykbJoKMFnNlkhT6MnUBn4/s1600-h/keria4.jpg"><img id="BLOGGER_PHOTO_ID_5304324894808702962" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 150px; CURSOR: pointer; HEIGHT: 200px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu20v8Nj7PRcIopaZrzJOW_oZ5WQlGR7bRz-AYLtrIgaFHZ5gjkg6F_tdfuZCEhASm9GCRXEA8bt_LPK1GKSMPpo2GAU2Im-PxsUgc_HD7U8c1lVBLYRMIv_ykbJoKMFnNlkhT6MnUBn4/s200/keria4.jpg" border="0" /></a>Yummy!Gemini Girlhttp://www.blogger.com/profile/11918347258382458977noreply@blogger.com0tag:blogger.com,1999:blog-6773063161999738173.post-87293947175769005402009-02-18T16:23:00.016+08:002009-02-19T09:40:36.546+08:00For My Friend....who has decided to cut all ties to everything white. Here I have 'created' or rather adapted a delicious oatmeal raisin cookie from <a href="http://www.recipezaar.com/Oatmeal-Raisin-Cookies-35813">Recipezaar</a> that will be an answer to your challenge .<br /><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEz2nT7rN1thkuzHj741s3HUq5nttwGSH8TMfjVZxAKY8tVqsd2n-aYyVJVrfiTF0Bnk6pbWHczIe1QVHAHhnLRRCGYofqGfVOno9qrEhd-NxXkra0H4IpTLBWXgSY1wZI187PqX_NEdA/s1600-h/cookie1.jpg"><img id="BLOGGER_PHOTO_ID_5304052934506601346" style="margin: 0px auto 10px; display: block; width: 200px; height: 150px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEz2nT7rN1thkuzHj741s3HUq5nttwGSH8TMfjVZxAKY8tVqsd2n-aYyVJVrfiTF0Bnk6pbWHczIe1QVHAHhnLRRCGYofqGfVOno9qrEhd-NxXkra0H4IpTLBWXgSY1wZI187PqX_NEdA/s200/cookie1.jpg" border="0" /></a></p><p>250 gms butter with 250 gm brown sugar and 100g white sugar (you can make it all brown sugar if you want to eliminate all whiteness or you can even eliminate the white totally for less caloric intake) and 1/2 teaspoon salt in the bowl on the top right. 280gm whole wheat flour with 1 teaspoon baking powder and 1 teaspoon baking soda, whisked in the left top bowl . 2 eggs with 2 teaspoons vanilla essence in the small blue bowl. 300gm old fashioned rolled oats in the bowl on the bottom right. Please don't even think of using those instant oats as the cookies will end up tasting like sawdust. Because my son doesn't like raisins, I will divide the dough into two and add 200gm chocolate chips in one half and 250 gm of raisins in the other half. Husband and daughter loves raisins...<br /></p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0bs_mcXZ-Z2-B_w-BDYd08edTNMjG-xmoz6_RqylDoe-gKe4wLDDPtlePIfp5Gsef4lFRYEH7gx-huouKal_fO0XgxcDRfhg6wVXLH04OZVvMgPLg8yHingqgW-7ipUrtcMlnZTaR0M0/s1600-h/cookie2.jpg"><img id="BLOGGER_PHOTO_ID_5304052821048050354" style="margin: 0px auto 10px; display: block; width: 200px; height: 150px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0bs_mcXZ-Z2-B_w-BDYd08edTNMjG-xmoz6_RqylDoe-gKe4wLDDPtlePIfp5Gsef4lFRYEH7gx-huouKal_fO0XgxcDRfhg6wVXLH04OZVvMgPLg8yHingqgW-7ipUrtcMlnZTaR0M0/s200/cookie2.jpg" border="0" /></a> Cream butter, sugar and salt until creamy but not overly light.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipVlni_zffIoHWG-KoeXSBMNQSmnGLXyw1rHxYnerx42Z80T8atctzz6ngs2BIlAl8vyxfWLLaaXCiEzSW4wSPyeNAukbqG7YW1fhS6CfPPasR83AiRI8eBtTyRwoTRx2O0wbdDE9Qwk0/s1600-h/cookie3.jpg"><img id="BLOGGER_PHOTO_ID_5304052747860787026" style="margin: 0px auto 10px; display: block; width: 200px; height: 150px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipVlni_zffIoHWG-KoeXSBMNQSmnGLXyw1rHxYnerx42Z80T8atctzz6ngs2BIlAl8vyxfWLLaaXCiEzSW4wSPyeNAukbqG7YW1fhS6CfPPasR83AiRI8eBtTyRwoTRx2O0wbdDE9Qwk0/s200/cookie3.jpg" border="0" /></a> Add eggs and vanilla essence.<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3eh8nTMWEerusmTCM1LFIzaku60kvhUMfRWQPYQkN5tYd1ktg-khKvn92ws-0e58CFMnkWCLX8lmXNFUGzO7tlG-voXSHyhIraWEZcfanfHdJ2cxXwrlsFakyBrua-1KCwXt7BIqY4ww/s1600-h/cookie4.jpg"><img id="BLOGGER_PHOTO_ID_5304052629458011394" style="margin: 0px auto 10px; display: block; width: 200px; height: 150px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3eh8nTMWEerusmTCM1LFIzaku60kvhUMfRWQPYQkN5tYd1ktg-khKvn92ws-0e58CFMnkWCLX8lmXNFUGzO7tlG-voXSHyhIraWEZcfanfHdJ2cxXwrlsFakyBrua-1KCwXt7BIqY4ww/s200/cookie4.jpg" border="0" /></a> Mix well but do not over do it.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV-w7_t6jCiD-DjsQaxy1XpDPbsj-7LTJQR8_MLxWa-yOQ8pk5C3OOHhb3HxvrdSv0fdluVdf7-uBDKrLVPpxorcS3l60p_Lzb2qFyBr9qaX9rNAyHmdlWLhWHR8RSWINb-pgQYW_MJJA/s1600-h/cookie5.jpg"><img id="BLOGGER_PHOTO_ID_5304052470540953730" style="margin: 0px auto 10px; display: block; width: 200px; height: 150px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV-w7_t6jCiD-DjsQaxy1XpDPbsj-7LTJQR8_MLxWa-yOQ8pk5C3OOHhb3HxvrdSv0fdluVdf7-uBDKrLVPpxorcS3l60p_Lzb2qFyBr9qaX9rNAyHmdlWLhWHR8RSWINb-pgQYW_MJJA/s200/cookie5.jpg" border="0" /></a> Add and fold in all the flour.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhapPgpCHHzUJcFlrf-K4xf_QXmgegWTFNJfopJc0s3CHx9G5tqD4VW2IF50J3ky2D-yi4rq2vu17kjBFtEzS862XUYYxGcqA_FoRaoHDAsodzfkmMAQU1FVIGzwWdohsKGvMqeKrzWdfg/s1600-h/cookie6.jpg"><img id="BLOGGER_PHOTO_ID_5304052049021155970" style="margin: 0px auto 10px; display: block; width: 200px; height: 150px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhapPgpCHHzUJcFlrf-K4xf_QXmgegWTFNJfopJc0s3CHx9G5tqD4VW2IF50J3ky2D-yi4rq2vu17kjBFtEzS862XUYYxGcqA_FoRaoHDAsodzfkmMAQU1FVIGzwWdohsKGvMqeKrzWdfg/s200/cookie6.jpg" border="0" /></a> Put in the oats and fold.<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg99WVqXfIDmqiUzVpjomeQC4c4t5MB-1JPSqmETmVZt4oie9VLgvc8GcNzbK9b8f1zZbIhhRUG7ad4dy1tvfDmD6AMswDK4utIrLXesPn1aWqhQZGwQ68KYJmX4umH4jqEtajU0xrDy58/s1600-h/cookie7.jpg"><img id="BLOGGER_PHOTO_ID_5304051561588688066" style="margin: 0px auto 10px; display: block; width: 200px; height: 150px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg99WVqXfIDmqiUzVpjomeQC4c4t5MB-1JPSqmETmVZt4oie9VLgvc8GcNzbK9b8f1zZbIhhRUG7ad4dy1tvfDmD6AMswDK4utIrLXesPn1aWqhQZGwQ68KYJmX4umH4jqEtajU0xrDy58/s200/cookie7.jpg" border="0" /></a>I then divide the dough into two, roughly around 650gm each bowl and in one I pour in the chocolate chips and the other the raisins.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfpY91Dh9qLeFnNCLaoR9GlcyxgQaICAj6TDCHb01jUlLTvLxc9vCPZckHGYeF2R_kB4bRBBg_hqQ1Ji-wRKL3yMX3t2lapVbxyoF3q1neulG2cmrbCw-PbLxwwmjXtsoGwqtW82VE_gI/s1600-h/cookie8.jpg"><img id="BLOGGER_PHOTO_ID_5304050878234044242" style="margin: 0px auto 10px; display: block; width: 200px; height: 150px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfpY91Dh9qLeFnNCLaoR9GlcyxgQaICAj6TDCHb01jUlLTvLxc9vCPZckHGYeF2R_kB4bRBBg_hqQ1Ji-wRKL3yMX3t2lapVbxyoF3q1neulG2cmrbCw-PbLxwwmjXtsoGwqtW82VE_gI/s200/cookie8.jpg" border="0" /></a> Using a #60 scoop, I scoop the dough out to a parchment lined baking sheet. I press the dough slightly flat. <div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5an7mQ0qJaGtd9vaM-fM9s8TBqFfOBFoFNdlXc1EBMqMoJqwVXdUeLGNo8CFF8Wo0hFnUqnftyZBZzYStWHPbQkkxhE1HlYJokKfcaQv9Xxb_kX5CCzIvwErUPEsqyTJHSCgshrbaj-M/s1600-h/cookie9.jpg"><img id="BLOGGER_PHOTO_ID_5304050370872579906" style="margin: 0px auto 10px; display: block; width: 200px; height: 150px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5an7mQ0qJaGtd9vaM-fM9s8TBqFfOBFoFNdlXc1EBMqMoJqwVXdUeLGNo8CFF8Wo0hFnUqnftyZBZzYStWHPbQkkxhE1HlYJokKfcaQv9Xxb_kX5CCzIvwErUPEsqyTJHSCgshrbaj-M/s200/cookie9.jpg" border="0" /></a> Place in a preheated oven 175C for 11-15 minutes. Rotating when necessary. Cool once out of the oven and Bon Appetit!<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbkIl8RT_U3zc7bylqrdxCBuKy41c-LpIkqo1Fenk7MrR18P5CH7YMMWMQdcUniGq3_-AkQpy3vjH-2ceamtc3swVBB6ATZU_xEQaVVw6_VM2NRpuB80pt-30um2eDf8Jvz65Y6V6az7Y/s1600-h/cookie10.jpg"><img id="BLOGGER_PHOTO_ID_5304050197627158274" style="margin: 0px auto 10px; display: block; width: 150px; height: 200px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbkIl8RT_U3zc7bylqrdxCBuKy41c-LpIkqo1Fenk7MrR18P5CH7YMMWMQdcUniGq3_-AkQpy3vjH-2ceamtc3swVBB6ATZU_xEQaVVw6_VM2NRpuB80pt-30um2eDf8Jvz65Y6V6az7Y/s200/cookie10.jpg" border="0" /></a> Note: I probably would add a 1/4 teaspoon of nutmeg in the dough to enhance the flavours.</div><div></div><div></div><div></div><div>So, to my white-challenged friend, I hope you will enjoy this cookie recipe. Just remember to eat only one every day, and not 3 in 1/2 hour like I did. ;-) <div></div></div></div></div></div></div></div></div></div>Gemini Girlhttp://www.blogger.com/profile/11918347258382458977noreply@blogger.com1tag:blogger.com,1999:blog-6773063161999738173.post-88962519361041495432009-02-03T21:38:00.010+08:002009-09-27T18:43:26.968+08:00The Ultimate Chocolate Chip Cookie<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4Ak2xV_fRkC2gL-9Z0A3ndnrMrejtrt3Uruedad_C3Qsk6Htif1YXx0-qdaszkKHgJQlM5CPibbLHiiqUSUbuDHw_jrAgWViuSTPok2HrcCH0-EJuny0s9EyKSy0wd1mQ3TKOBjWWECg/s1600-h/ultimatechocchipcookie.jpg"><img id="BLOGGER_PHOTO_ID_5298565153695639762" style="margin: 0px auto 10px; display: block; width: 150px; height: 200px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4Ak2xV_fRkC2gL-9Z0A3ndnrMrejtrt3Uruedad_C3Qsk6Htif1YXx0-qdaszkKHgJQlM5CPibbLHiiqUSUbuDHw_jrAgWViuSTPok2HrcCH0-EJuny0s9EyKSy0wd1mQ3TKOBjWWECg/s200/ultimatechocchipcookie.jpg" border="0" /></a><br /><div></div><br /><p>Who doesn't love chocolate chip cookies? It may not be something that brings back childhood memories (because our mothers didn't bake chocolate chip cookies then) but it does give you warm fuzzy feeling when you have one or a bag full.</p><p>My biggest problem was that I never really had a good recipe which didn't need tweaking, or so I thought. I always ended up having to add more of something especially when the first time round the cookies were to flat or too thin. </p><p>Cookies tend to be nice big saucer like and this is so unMalaysian. We like lots of coconut milk in our nasi lemak and condensed milk in our Milo or teh tarik, but we can't stand big saucer like cookies. We like them cute and the size just nice to pop in the mouth without biting.</p><p>Recently I decided to scour through the many baking books I own to see the difference between one recipe to the other and also whether there were any tips missing in my technique that made my cookie most of the time delicious but flat like a board. </p><p>To my surprise! Most of the cookbooks have something same or similar! There may be variations in type of fat used or amount of chocolate chips added in or the optional desire to add other ingredients of nuts or fruits. The bottom line the recipes are basically the same.</p><p>A couple of tips that I discovered from the research was that the type of fat and the refrigeration of the dough effects the spread and flavour. Using half butter and half good quality vegetable shortening helps the retard spread and still ensures buttery taste. While keeping the dough an hour to 36 hours in the fridge also helps minimise spread and enhances the flavour. There was a test done in one of the books that claims the cookies baked from the 36 hours dough won hands down.</p><p>So here is the recipe:</p><p>2 1/4 cups all purpose flour</p><p>1 teaspoon baking soda</p><p>1 teaspoon salt</p><p>3/4 cup sugar</p><p>3/4 cup brown sugar</p><p>1/2 cup unsalted butter</p><p>1/2 cup vegetable shortening ( I use Crisco)<br /></p><p>2 eggs</p><p>1 teaspoon vanilla essence</p><p>2 cups of chocolate chips</p><p>1. Sift the flour with baking soda. Add the salt and whisk.</p><p>2. Cream the butter and shortening with the sugar until creamy and light (4 minutes or so). Do not over cream, remember you are not making cake!. Add eggs, one at a time and mix one minute each and add the vanilla essence. </p><p>3. Combine the dry ingredients in two parts and then add the chocolate chips. Fold. </p><p>4. Cover with cling film and refrigerate for an hour or up to 36 hours. You can form it into logs to ease cutting and baking or like me I use a small scoop to shape before baking. You can pre shape the cookies and keep in the freezer for up to a month. Make sure it is tightly wrapped. You can bake it straight out of the freezer but you may need a couple of minutes longer in the oven.<br /></p><p>5. When ready to bake, preheat oven 175C, cut or scoop dough onto a baking tray. You can use baking paper as a liner. Bake for 15-18 minutes depending on size. Rotate tray halfway to ensure even baking.</p><p>6. Leave on pan for 5 -10 minutes before removing from tray and let cool before eating. Keep in an airtight container.<br /></p><p>Note: You can of course add nuts if you like, preferably coarsely chopped otherwise it will add to the density of the dough. In <a href="http://www.amazon.com/BakeWise-Successful-Baking-Magnificent-Recipes/dp/1416560785/ref=sr_1_1?ie=UTF8&s=books&qid=1233707340&sr=1-1">Bakewise by Shirley O. Corriher</a>, she added 3 cups roasted, salted and chopped pecans in her recipe. I can't wait to try those, just have to wait until the current batch of cookies are depleted and get some pecans from the shop.<br /></p><p>Bon Appetit!</p><p> </p>Gemini Girlhttp://www.blogger.com/profile/11918347258382458977noreply@blogger.com1tag:blogger.com,1999:blog-6773063161999738173.post-35279217841611183082009-02-01T16:16:00.002+08:002009-02-01T16:20:22.355+08:00ObsessionsI have been neglecting my blog for some unknown reason. It is not because I do not have material to fill it up but I guess part of the problem is that we have only one computer at home and my daughter has now learnt the fun of computers and will always be hovering at the background when I am trying to find my muse...<br /><br />Apart from discovering facebook...and scrabble on facebook...<br /><br />Apart from trying to improve my bowling, which forces me out of the house for at least some part of the 3 days in a week...<br /><br />Apart from having two kids going to school...getting them ready for school and also cooking and cleaning...<br /><br />Ahhh! THAT is life and I have no plans in complaining... ;-)Gemini Girlhttp://www.blogger.com/profile/11918347258382458977noreply@blogger.com0tag:blogger.com,1999:blog-6773063161999738173.post-67495205901743035722008-07-16T17:19:00.017+08:002008-07-17T21:41:32.163+08:00Bingka Ubi.I really dislike when food writers tend to mislabel food. It really shows that they have failed to do their homework and take lightly the history behind the cuisine.<br /><br />Take for example Bingka Ubi. It is actually a very basic Malay kuih (kuih - meaning cake in malay). A food writer who writes for The Star had labeled Malay kuihs as Nyonya Kuihs without making any reference to the origin of Nyonya cuisine. Apart from Pulut Telang most of the Kuih she labeled as Nyonya Kuihs actually are of Malay origin. However, the Nyonyas, to some extent, have made the kuih's more commercial by adding vibrant colours and sago to make it more manageable.<br /><br />Ubi literally means tubers. Ubi Kentang being Potatoes, Ubi Keledek being Sweet Potatoes and Ubi Kayu being Tapioca. Ubi Kayu (Kayu - Wood) is such named as when the tuber is left too long in the earth, it becomes woodlike and unedible. There are two types of tapioca, white and yellow. The latter being the sweeter version.<br /><br />Ubi Kayu is a plant that is easy to propagate. Cut the stem into 1 foot long or slightly less and just stick in freshly turned earth with the buds facing upwards. Apart from being easy to propagate, it is also very low maintenance. Make sure that the earth is properly turned or tilled, so that the root will have sufficient space to grow, and water it on hot days. Other than that it can be left as it grows, unless it is grown in an area where there is wild boar. Tapioca is a favourite food of theirs.<br /><br />The young shoots of the plant can be cooked as a vegetable. Just blanch it until softened and it is ready to be eaten with Sambal Belacan. Or after blanching it, cook with shallots, belacan, dried whitebait and coconut milk for Masak Lemak. Delicious with hot steaming rice and just fried turmeric salted mackerel. Are you salivating already?<br /><br />Normally the plant is left to grow until it is 6 feet or so. One way to check to see when it is ready for harvest, is to clear abit of the earth around the base of the tree. If you see that the root is around 4-5 inches or so in circumference it is ready. Cut the tree trunk to around 3-4 feet. Clear the base from any grass or vegetation and slowly clear the earth in a circle of 3 feet. Using a small shovel or hand held cangkul, clear the earth, being careful not to damage the root. Once the root is partly exposed, start rocking the trunk of the tree by pushing and pulling it. The earth will move where the roots are located. Clear it to ensure easy removal. Once you can pull the trunk out with the roots, dig the earth to make sure you have not left any of the useable roots behind.<br /><br />From personal experience, it is hard but fun work. Get a few people to help out, preferably children (cheap labour!) and supervised by adults. The pulling out part should be done by adults (preferably the men - but from experience the women end up doing this! It's starting to sound like the Hen and the Wheat story!). The effort is worthwhile once you pop a piece of hot boiled tapioca in your mouth!<br /><br />Tapioca was a starch replacement during the Japanese Occupation years, when rice was a scarce commodity. My father used to tell me stories of those times. My mother was luckier as my maternal grandfather was a plumber therefore during those years could exchange his service for rice.<br /><br />There are several ways to eat tapioca. First you need to clean it by removing the earth. Cut the root into manageable pieces. Make a shallow slit on the side. The root is covered by two layers of skin. Remove both layers by using the tip of the knife under the second layer of skin and pushing it off the flesh of the root. The layers will easily be removed. Once the roots are skinned, the best thing to do is to place the pieces in water. This will prevent the flesh from oxidising and also help remove any bitterness. From thereon you have a choice of boiling it in salted water, or grating the flesh to make kuih or patties.<br /><br />The simplest way of cooking it will be to boil it in salted water until it can be pierced with a fork. You can eat hot it with sugar (I know it's not healthy...but that's the way I like it!), with shredded palm sugar and coconut or with sambal tumis. YUM! The important thing to remember that there is an in edible string in the root that needs to be removed before eating or grating.<br /><br />After grating tapioca, some cooks squeeze water out of the grated flesh and leave the water to stand. A sediment will form. They will throw away the water and add the sediment to the flesh to be used. They believe by doing so it will remove any bitterness. So far I have not encountered any bitterness even if I skip this step. But it does help to drain a little bit of the liquid to make sure that the end product is not too watery.<br /><br />So back to Bingka Ubi. If a type of Kuih uses the name Bingka, it means that it has been baked. Talam is used if it has been steamed and Lepat if it cooked steamed in individual parcels of banana leaf.<br /><br /><img id="BLOGGER_PHOTO_ID_5223557185614140146" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpssDPWoVMlcrcRyuA_LktK4hbWs8lpNPdQZK_DvtHPIcPG4-gImO7ngXqk6A55pbtktaFe9lhjJa1XUJefJAN0xlkX6E54FiDtM6xxRmef-7dzLf_SBOFvXzndAQA26REYxfzjY-MzRM/s320/IMGP0002.JPG" border="0" /><br /><p>The ingredients: Grated Tapioca, Sugar, Coconut Milk (fresh or boxed/canned), Eggs and Salt. Mix everything together. Pour into a greased tin and bake in 200C oven for 45-60 minutes. If you want it to be nice and brown on top, grill it for a couple of minutes until the top is golden brown. Cool, then remove from tin and slice.</p><p>The recipe I used is from a booklet titled 'Malaysian Cakes and Dessert' written by Rohani Jelani and published by Periplus. I find that recipes written by Rohani Jelani are usually dependable and doable. The bingka turned out just like in the photo. The sweetness was just enough to highlight the tapioca without overwhelming it. It is 'lemak' from the coconut milk and the texture softly chewy. A piece is not enough! </p><p>Happy salivating!</p>Gemini Girlhttp://www.blogger.com/profile/11918347258382458977noreply@blogger.com4tag:blogger.com,1999:blog-6773063161999738173.post-25638430346808500482008-07-01T13:55:00.032+08:002008-07-02T09:36:37.880+08:00China Treasures at Sime Darby Convention Centre<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXRXZzkFb4nRNsvy-032zVLjg-yw3CyeqXfdV7WPPDvtnUaxxbbMG5k4SvNR7MmyM8J9o9uPmLdgcP5f9l9p-LqYuj49P9Xmm7hxC4E5Bvwucvce1XqIxYcvQNXJWEh7q8CaBMq69hV5M/s1600-h/dimsum1.JPG"><img id="BLOGGER_PHOTO_ID_5217926001039718930" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXRXZzkFb4nRNsvy-032zVLjg-yw3CyeqXfdV7WPPDvtnUaxxbbMG5k4SvNR7MmyM8J9o9uPmLdgcP5f9l9p-LqYuj49P9Xmm7hxC4E5Bvwucvce1XqIxYcvQNXJWEh7q8CaBMq69hV5M/s200/dimsum1.JPG" border="0" /></a>China Treasures at Sime Darby Convention Centre.<br /><br />This was my first visit there. I have been to their sister restaurant Halia a couple of times for buka puasa and dinner.<br /><br />China Treasures serves Halal Chinese Cuisine. Currently they are having a dimsum buffet lunch promotion of RM33++ per person with a minimum of 2 people.<br /><br />I love dimsum. The portions are small and it is always nice to go in a group of friends as you can order a great variety and share and share a like. Razman is not really a fan of dimsum. He prefers the fried rice and the chinese beefsteak, so this time round I have resisted from doing the buffet. Instead we ordered the fried rice and a few selection of dimsums.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFxx3eFli5et_tPit-jfVJQ7QthG9BX5-TAICjOYR1MDY7VUYNzGBW5jmMd4Xil92L8lEtBQzvmSZqb2eBuiMgvrjN80vcYZqcfKufAUeBCojkZlqE5y-6fg9Y7U1excELepT5TwaseC0/s1600-h/dimsum2.JPG"><img id="BLOGGER_PHOTO_ID_5217924877469500850" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFxx3eFli5et_tPit-jfVJQ7QthG9BX5-TAICjOYR1MDY7VUYNzGBW5jmMd4Xil92L8lEtBQzvmSZqb2eBuiMgvrjN80vcYZqcfKufAUeBCojkZlqE5y-6fg9Y7U1excELepT5TwaseC0/s200/dimsum2.JPG" border="0" /></a> Boneless Beef Shank. Very tasty. Moist and flavourful. Melts in the mouth. The beef was cold, not really sure whether that is normal.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv4e3zenSxrtbpHXdDItY_QiJi_aFUlWvRL0ChQENzVfAG-Swim7EOEk6nlN8GYgDr7dzyQyEv7LQ6ZAh9lKDW8O8wBnfwMTUO1hVJuy7pIX-UHyZRHrVIx2FyBwEdUEKxcobmWGvQJCQ/s1600-h/dimsum3.JPG"><img id="BLOGGER_PHOTO_ID_5217924156025224866" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv4e3zenSxrtbpHXdDItY_QiJi_aFUlWvRL0ChQENzVfAG-Swim7EOEk6nlN8GYgDr7dzyQyEv7LQ6ZAh9lKDW8O8wBnfwMTUO1hVJuy7pIX-UHyZRHrVIx2FyBwEdUEKxcobmWGvQJCQ/s200/dimsum3.JPG" border="0" /></a>Fried Rice with Salted Egg and Seafood. The salted egg left a dusty taste of yolk that was suprisingly not salty at all. The squid was cut in minute pieces and prawns were very fresh.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgga1YygJa8V0E2lKx6JO84RYcmq7wWGVgXTWYOV_N0L1zbArX1N2NNncbkwYNp59hmrI7DC-vLCEVUnwU7PtNlGIzHk44-cK8pnbzVNgGFDsu9Nk7buNdq9OnX47V-XNDLcDwHwVHFEcA/s1600-h/dimsum4.JPG"><img id="BLOGGER_PHOTO_ID_5217923704064122562" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgga1YygJa8V0E2lKx6JO84RYcmq7wWGVgXTWYOV_N0L1zbArX1N2NNncbkwYNp59hmrI7DC-vLCEVUnwU7PtNlGIzHk44-cK8pnbzVNgGFDsu9Nk7buNdq9OnX47V-XNDLcDwHwVHFEcA/s200/dimsum4.JPG" border="0" /></a> Crystal Prawn Dumplings is one of my must orders. The skin was translucent and the prawns crunchy.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQbcEUnG0Ml9QIXeOo_uQ1oRkea02Pj2StoyQDbWzTSWXLdBx3A_e5Cyp_dncC8ISGr0BIOqvcdseJNHE2Kt49JgPVmw7yowJ6lgrrKYiSrw1wZ2pFTPk7kfSuyXEbotVkrhmPZaY8j2Q/s1600-h/dimsum5.JPG"><img id="BLOGGER_PHOTO_ID_5217922272810958722" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQbcEUnG0Ml9QIXeOo_uQ1oRkea02Pj2StoyQDbWzTSWXLdBx3A_e5Cyp_dncC8ISGr0BIOqvcdseJNHE2Kt49JgPVmw7yowJ6lgrrKYiSrw1wZ2pFTPk7kfSuyXEbotVkrhmPZaY8j2Q/s200/dimsum5.JPG" border="0" /></a>Prawns in Rice Rolls is another must order. Extra smooth to the tounge and the sauce slight saltiness really pairs well with the blandness of the rice rolls. My favourite!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhod5R4x9c_4K4tF3_MkHLIQcGSrcGKqkCLvYsTt_MDmYXY5aj76GyQIRzgdsvy9Vtik6dwHtOG_Vx9OvpNh_Amp0CbWXlX02El4lLaDDRpq6K1tBC4GgUB7Iapcp0e5wM0tYJZW1aUYY0/s1600-h/dimsum6.JPG"><img id="BLOGGER_PHOTO_ID_5217921696852085186" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhod5R4x9c_4K4tF3_MkHLIQcGSrcGKqkCLvYsTt_MDmYXY5aj76GyQIRzgdsvy9Vtik6dwHtOG_Vx9OvpNh_Amp0CbWXlX02El4lLaDDRpq6K1tBC4GgUB7Iapcp0e5wM0tYJZW1aUYY0/s200/dimsum6.JPG" border="0" /></a> Steamed Chicken Siew Mai. Spongy. The mushroom earthy taste really cuts through the chicken flavour and gives a nice contrast.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBlezWEd9GcY6NoGhd6TpXZeiSQtqD-9eWnVSn6UZ_dXV-_u6tNszrBLC6nS3cO_xsFB_zMraH48-KYB0BkVEedmb8KJ5XiibdLQHXpGO8YdMwTCMVYrgWYUhBNeQOm3qYfyQG3WovWUY/s1600-h/dimsum7.JPG"><img id="BLOGGER_PHOTO_ID_5217920991393763346" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBlezWEd9GcY6NoGhd6TpXZeiSQtqD-9eWnVSn6UZ_dXV-_u6tNszrBLC6nS3cO_xsFB_zMraH48-KYB0BkVEedmb8KJ5XiibdLQHXpGO8YdMwTCMVYrgWYUhBNeQOm3qYfyQG3WovWUY/s200/dimsum7.JPG" border="0" /></a>Chicken Claws with Peanuts. My daughter's favourite. The claws were partly deboned. Very soft and jellified. The sauce was a balance of sweet, sour and salty. The peanuts were soft without being mushy . It will be a repeat order the next time we come here. Some people balk at eating chicken claws. They are claims that this is actually good for the skin. Personally, I like it because it is delicious. </div><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_UNKut7Fc8hTYSTZkVek2ge5XqGG6TczJUn_Fnha3YSJxZoIWKdS47TI6pP5Bcdkj3XXkmfxMdu20Lg6GjXO-ZWyJj-MyfeTcPxWRqzSDcoMhmUhnDtRuM_aVKaA6wUkms3e-kt8ttBw/s1600-h/dimsum8.JPG"><img id="BLOGGER_PHOTO_ID_5217920679009478658" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_UNKut7Fc8hTYSTZkVek2ge5XqGG6TczJUn_Fnha3YSJxZoIWKdS47TI6pP5Bcdkj3XXkmfxMdu20Lg6GjXO-ZWyJj-MyfeTcPxWRqzSDcoMhmUhnDtRuM_aVKaA6wUkms3e-kt8ttBw/s200/dimsum8.JPG" border="0" /></a>Mini Egg Tarts are my son's favourite dessert. The pastry left a slight greasiness on the palate but all is forgiven with the extra smooth custard and flakiness of the crust. I could down all three, but had to share with husband and son.</div><div> <br />Overall, the food was good. However,as I did not go for the dimsum buffet, I can't really say much about the other dishes. The service was slow and the waiter who served us was a tad clumsy. Discounting that, I definitely would come again.<br /><br />China Treasures</div><div>Sime Darby Convention Centre</div><div>1A, Jalan Bukit Kiara 1, </div><div>60000 Kuala Lumpur,Malaysia</div>Tel: 603 2089 3788 Fax: 603 2089 3699<br />chinatreasures.sdcc@simedarby.comGemini Girlhttp://www.blogger.com/profile/11918347258382458977noreply@blogger.com1tag:blogger.com,1999:blog-6773063161999738173.post-2204905966982437432008-07-01T12:51:00.018+08:002008-07-01T13:51:33.459+08:00Happy Birthday!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD-Ejs5CffqErqcXouFO2VQK_p5Dj9IMvDcODsZxW6l3KtPbxFlCfy57YKLNlGcfipXyQ8uIb558ZP4CH3Y4ZZEDp9A8ekk9BqNIdFQkNHG6KEhYZCvYDqH7YRIyv6lhBE1v7JSwvseqQ/s1600-h/bb1.JPG"><img id="BLOGGER_PHOTO_ID_5217907363447455426" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD-Ejs5CffqErqcXouFO2VQK_p5Dj9IMvDcODsZxW6l3KtPbxFlCfy57YKLNlGcfipXyQ8uIb558ZP4CH3Y4ZZEDp9A8ekk9BqNIdFQkNHG6KEhYZCvYDqH7YRIyv6lhBE1v7JSwvseqQ/s400/bb1.JPG" border="0" /></a>On the 29th June 2008 2.30pm at KLGCC bowling alley, Sura, Ina, Tape and Me invited some friends to celebrate our joint birthdays in May and June. We had bowling and food. Teams for formed via balloting. There were prizes for best team, best bowler and LQ- Longkang Queen.<br /><br />The best bowling team comprised of Tape, Ina and Me, but because we were the hosts, we disqualified ourselves and therefore the first place went to Team BOOBee; Rock, Etty and Bee. Best bowler was Tape, and again because she was one of the hosts, the prize went to Bee. Longkang Queen was Zuri. She managed to dethrone Zura...<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg56QbVkEFGgyTcyRp1wUN8tOiC7K-_J-UDYlPzYKtT4JnfTbGz1GBOKMjs4rmKLohYKsVePEbceEH0enB0ceq-BaFThRoQ22h1aGm4NEI9_MLkkz30fKDDbpcYRm6WbtsoC0IsSZWKIOE/s1600-h/bb18.JPG"><img id="BLOGGER_PHOTO_ID_5217907055637157602" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg56QbVkEFGgyTcyRp1wUN8tOiC7K-_J-UDYlPzYKtT4JnfTbGz1GBOKMjs4rmKLohYKsVePEbceEH0enB0ceq-BaFThRoQ22h1aGm4NEI9_MLkkz30fKDDbpcYRm6WbtsoC0IsSZWKIOE/s200/bb18.JPG" border="0" /></a> With Shima. I haven't met her since her Asasi Sains years! She is on a two-week break from her PhD studies in Ireland.<br /><br /><br /><br /><br /><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjN5_hvtg2RijVFEeYd3TcPi7hab-DdHUz2zIAD6tAMADzo3s5wERXbIW1EsJDR4wXbBlwhgA5nfmFLuhClOUd0pc79PQmSdtU3ft3fIO8yCzMZEWeOOLym16UMdX9FAFAPy-bDbtR5hk/s1600-h/bb15.JPG"><img id="BLOGGER_PHOTO_ID_5217906515741768770" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjN5_hvtg2RijVFEeYd3TcPi7hab-DdHUz2zIAD6tAMADzo3s5wERXbIW1EsJDR4wXbBlwhgA5nfmFLuhClOUd0pc79PQmSdtU3ft3fIO8yCzMZEWeOOLym16UMdX9FAFAPy-bDbtR5hk/s200/bb15.JPG" border="0" /></a> Donie, Datin Norzie, Tape, Me and Ina. Just before Norzie had to leave...busy lady always having curfews. Thanks for the Telekung. Donie and Lila, Thanks for the Japanese Cookbook. Still figuring out how you knew I didn't have that particular book.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVFE-O4yuS2VJfKmTUYd233TNz5Tb2gxlv7LBcHbl4_mwxrENG6XY1yDmQ6IrKRsxTonfizUiHyh-tmoJ6riecYei0E5e0s9WbISQOh8ckWsXA8986WSWwCWvcwPpOZFao_TyCEDPYZ6U/s1600-h/bb19.JPG"><img id="BLOGGER_PHOTO_ID_5217905866495932226" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVFE-O4yuS2VJfKmTUYd233TNz5Tb2gxlv7LBcHbl4_mwxrENG6XY1yDmQ6IrKRsxTonfizUiHyh-tmoJ6riecYei0E5e0s9WbISQOh8ckWsXA8986WSWwCWvcwPpOZFao_TyCEDPYZ6U/s200/bb19.JPG" border="0" /></a>The cake I made for the birthday party. The '4' is chocolate and the '0' is butter.<br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEMhl7Gl_6z6dgH-5FYgmA5DJRUHNAn01tmdjnO1IMPJI_W6UZWi_XYb-xHesixrvNHYu-ZdBRlwdP-H5q318j4yV3_D8dR4umXJlWG8GeVuK1n2Xq3Sn7gKDpddD3ZH_xmnLtp1Ge0gQ/s1600-h/bb38.JPG"><img id="BLOGGER_PHOTO_ID_5217905109395211042" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEMhl7Gl_6z6dgH-5FYgmA5DJRUHNAn01tmdjnO1IMPJI_W6UZWi_XYb-xHesixrvNHYu-ZdBRlwdP-H5q318j4yV3_D8dR4umXJlWG8GeVuK1n2Xq3Sn7gKDpddD3ZH_xmnLtp1Ge0gQ/s320/bb38.JPG" border="0" /></a>The group who made it. Some had to leave early. Thank you to all of you who came. Thank you Sura, you are THE HOSTESS TO THE MOSTEST!<br /><br /><br /><div></div>Gemini Girlhttp://www.blogger.com/profile/11918347258382458977noreply@blogger.com1tag:blogger.com,1999:blog-6773063161999738173.post-68413891679634095522008-06-24T12:44:00.009+08:002008-06-24T13:33:00.051+08:00Soft, white Baps.In my search of the origins of Baps, I have discovered other more 'modern' meaning to the word 'Baps'. Partly to the shape of these soft flatish buns, their name, is what describes a certain female anatomy that looks like two of these squidgy breads set side by side...<br /><br />It is said that Baps are Scottish. There is also a sweeter Irish variation where currants (the smaller version of raisins) are added. The true scottish version is more floury and savoury. Typically used as an edible receptacle for sausages, cheeses and the likes.<br /><br />Dan Lepard is one of my favourite British bakers and cookbook author and the following recipe is from his webpage <a href="http://danlepard.com/forum/viewtopic.php?t=1453&start=0">DanLepard.com</a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqYgxQPEwAF04LTCYW4tecH2Dn_mFVuVr8oVuGRGRLU5-SdTtRUQlb3I0YgVEoQ6jHIIzzaAN23cX31p5EtBON9goAKxZqsw6XbQl2e18vAYHnb1PhFA44Gj5T2yVeszMdaXNdBl-YIQI/s1600-h/roti1.jpg"><img id="BLOGGER_PHOTO_ID_5215304757152171106" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqYgxQPEwAF04LTCYW4tecH2Dn_mFVuVr8oVuGRGRLU5-SdTtRUQlb3I0YgVEoQ6jHIIzzaAN23cX31p5EtBON9goAKxZqsw6XbQl2e18vAYHnb1PhFA44Gj5T2yVeszMdaXNdBl-YIQI/s200/roti1.jpg" border="0" /></a> From left, the flour, cornflour and sugar in the smaller bowl, melted butter, milk and water in the pyrex cup, salt in the small glass bowl and the sponge in the bigger bowl.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkviqtNGn8hMiTOwZjSUKKb0Zs5YzcxdyNeP5OLoNl0dI3TvS533WFp-xNeLX1pccL7H5pEV9CD9fqXGRwh_RGc4U0aTYGSqixZRtLM-dhnD43J1Jrx4a484gI7y48sZvao1R0OImTHW4/s1600-h/roti2.jpg"><img id="BLOGGER_PHOTO_ID_5215304664167126098" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkviqtNGn8hMiTOwZjSUKKb0Zs5YzcxdyNeP5OLoNl0dI3TvS533WFp-xNeLX1pccL7H5pEV9CD9fqXGRwh_RGc4U0aTYGSqixZRtLM-dhnD43J1Jrx4a484gI7y48sZvao1R0OImTHW4/s200/roti2.jpg" border="0" /></a>Because of the sponge, the kneading time was very minimal and the resting between kneading and shaping was only 15-20minutes.<br />The photo shows the balls of dough before proving.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs69SmwHr23shghR5zAzHwUQT_VVi5s3R_2kjURpqvchP7BuWe4RzFpbi7YHJjozCws9VAzbzUD1UzFBOFhpGj4BKMUhGbZWQSbBbmPY_ZrhApZWVhC03_-6EEkXCOT7P09gaS5QjXIS0/s1600-h/roti3.jpg"><img id="BLOGGER_PHOTO_ID_5215304546932300562" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs69SmwHr23shghR5zAzHwUQT_VVi5s3R_2kjURpqvchP7BuWe4RzFpbi7YHJjozCws9VAzbzUD1UzFBOFhpGj4BKMUhGbZWQSbBbmPY_ZrhApZWVhC03_-6EEkXCOT7P09gaS5QjXIS0/s200/roti3.jpg" border="0" /></a> After 45 -60 minutes or so... Sift some flour on top before popping them in the oven for that authentic scottish look.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja0lEt216M04ZEmlT67vC4yEHgESTmboX2U7GjsCessSRSkP9l1vQrJBJk1cwFQMpXmJDSSeucdqmHQ79rtf25tgKceX2UdkL5XtXVz7FEvwaxUsbFlVphQBURLD2CNJCYMJeSxUWAB4Y/s1600-h/roti4.jpg"><img id="BLOGGER_PHOTO_ID_5215304466733188162" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja0lEt216M04ZEmlT67vC4yEHgESTmboX2U7GjsCessSRSkP9l1vQrJBJk1cwFQMpXmJDSSeucdqmHQ79rtf25tgKceX2UdkL5XtXVz7FEvwaxUsbFlVphQBURLD2CNJCYMJeSxUWAB4Y/s200/roti4.jpg" border="0" /></a> </div><div>After 25 minutes in the oven. I forgot to take pictures of the internal crumbs. Remembered only after it was finished...and it flew out of the kitchen with a blink of an eye!<br /><br />I am going to the kitchen now and make some for the crumb photos...<br /><br /></div><div></div>Gemini Girlhttp://www.blogger.com/profile/11918347258382458977noreply@blogger.com2tag:blogger.com,1999:blog-6773063161999738173.post-39874764619406979162008-06-24T11:15:00.007+08:002008-06-24T13:15:24.853+08:00Sotong masak kunyit (Turmeric Squids)This is one of my children's favourite dish. My daughter, as I write, is asking whether I can cook this for lunch today... It is actually a very simple and quick dish that my mother use to cook for me and taught me when I was very young.<br /><br />The ingredients are very easy to find. The only hard part is cleaning the squids. Clean the squid by pulling the tentacles from the main body, removing the ink sac and the eyelets. Cut in half. Removing the soft bone from the body and cutting it open, scrapping whatever is inside. I usually keep the egg sac...love the gummy stuff! Remove the skin. Thereon you could choose to slice it in smaller strips or score and keep it whole. It's your choice. I prefer to slice it in smaller pieces as it cooks faster. Then you wash the squids and drain it. Add a teaspoon of turmeric.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhay1Ibj5nic5ZSc2aFC1F64PI1t3vWfhLOup8BSdHnbMJQ6DxbZqubIzkxgeDiNdwK7ZgwgP-Tk9vQlHauo5xFHyOIXlHYSjDFYSnDouix_u7bj5AO_jEibKOiLamKObqx4F4dfbwCgJY/s1600-h/sotong1.jpg"><img id="BLOGGER_PHOTO_ID_5215282253516055890" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhay1Ibj5nic5ZSc2aFC1F64PI1t3vWfhLOup8BSdHnbMJQ6DxbZqubIzkxgeDiNdwK7ZgwgP-Tk9vQlHauo5xFHyOIXlHYSjDFYSnDouix_u7bj5AO_jEibKOiLamKObqx4F4dfbwCgJY/s200/sotong1.jpg" border="0" /></a>From left: Turmeric coated squids, tamarind water (you can use seedless tamarind paste diluted with water), chilli slices, sliced onion, julienned ginger, sliced garlic and sliced shallots.<br /><br />Heat up a wok with a little bit of oil until hot but not smoking and sautee the chillies, ginger and shallots until fragrant. You can literally smell the frangrance and your tummy will start to rumble. Immediately add the squids and garlic continue to stir fry, just for a couple of minutes. Then add the onions and the tamarind water. Season to taste. Stir for another couple of minutes and you are done!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0fJm141tp11PA2ZFCkk-Acy_gC0bjhLoifNdaGUXeWeIRvyY8e0HCaXkhxG-S3BcqJnC4t3wVdeEjUgfVSLAGj7F4GoH9kDG-MlIMXmh-YbSimiwY_5pl6_IpPT86vbUFthAJE3fYrSE/s1600-h/sotong2.jpg"><img id="BLOGGER_PHOTO_ID_5215282157022591186" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0fJm141tp11PA2ZFCkk-Acy_gC0bjhLoifNdaGUXeWeIRvyY8e0HCaXkhxG-S3BcqJnC4t3wVdeEjUgfVSLAGj7F4GoH9kDG-MlIMXmh-YbSimiwY_5pl6_IpPT86vbUFthAJE3fYrSE/s200/sotong2.jpg" border="0" /></a> The dish is really delicious with steaming hot white rice and simple cut cucumbers on the side.<br /><br />Bon Apetit!Gemini Girlhttp://www.blogger.com/profile/11918347258382458977noreply@blogger.com5tag:blogger.com,1999:blog-6773063161999738173.post-85224269019214204302008-06-19T22:07:00.015+08:002008-06-20T09:22:28.459+08:00Those yummilicous waffles.When I am interested in something, I tend to be a bit obsessive. I used to collect self-help book due to whatever reasons. Am over that, but then came the writing-poetry phase. Collected whatever book worth collecting on the subject matter. Currently I am trying to wean myself off cookbook addicition. I may need to form a Cookbookaholic Anonymous, as pointed out by a friend that my wish list in <a href="http://www.amazon.com/gp/registry/wishlist/ref=lst_llp_wl-go">amazon.com </a>will show you my need for 8 pages of books listed on how to bake the same cake or bread 1001 ways, apart from the others books in the list which includes 1001 ways to ten pin bowling, a sport I am currently obsessing about, 1001 ways to write poetry and fiction, 1001 ways to take the perfect photo, sewing, retail and so on.<br /><br />I have, in that particular list, added a kitchen equipment, but because Amazon doesn't ship kitchen equipments to Malaysia, the list remains as one item to remind me to get that doughnut dropper. Something that I have not found here yet. I think it is because Malaysian just doesn't appreciate the yumminess of the American style fritter doughnuts. We are deluged with the yeast raised doughtnuts with all those branches of doughnut franchise all over KL and Selangor, which to my opinion tasteless, except for the toppings.<br /><br />One of my favourite food is waffles. I love waffles since I was very young. Hot and drenched with maple syrup and melting butter, it is the ultimate breakfast food. Even better when there are sausages and sunny side up eggs.<br /><br />We used to have a waffle maker when I was small. My father brought it back from U.S when he came back from his Sabbatical in Santa Babara. It was used so often that the teflon surface lost all its non stickiness! Therefore I was so happy to fork out my money when I saw this Waffle maker being sold at a discount in Bangsar Shopping Complex. I didn't even stop to think and didn't even ask beloved husband if he will contribute his moolah to buy it. Of course we know the answer, if we were to ask him...the typical "Do you really need this?" or "Do you need to use it now?"....I rest my case.<br /><br /><p>Anyway, here is my adventures in making waffles, after testing some recipes from those 1001 books on how to make waffles:</p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvfZ0sfqGlCIbQXoYyPJQ4grafrTKnroJw01hZfQ0xsyRf0itcasVB1_G2n_LI-lb60HtYSdicF8P03d4C4ODQ_j7wNh2BNikwjhzF27obdwNOFO01riSqR8bQK7h7WDKQX0s1HaRbazI/s1600-h/waffle1.jpg"><img id="BLOGGER_PHOTO_ID_5213594882685007186" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvfZ0sfqGlCIbQXoYyPJQ4grafrTKnroJw01hZfQ0xsyRf0itcasVB1_G2n_LI-lb60HtYSdicF8P03d4C4ODQ_j7wNh2BNikwjhzF27obdwNOFO01riSqR8bQK7h7WDKQX0s1HaRbazI/s200/waffle1.jpg" border="0" /></a> Sift 300g flour and 1 1/2 teaspoon baking powder in the big bowl and add 50g sugar. 3 eggs with a cup of milk with a teaspoon vanilla essence. 110 gm butter melted. You could add a whole 220gm of butter for a more sinfully crunchy and yummy waffle...but I am on a diet ;-). There is another school of thought on the matter, where you separate the egg yolks with the whites. Add the yolk with the milk and whisk the white until soft peak and fold into the batter at the end. But hey! I am feeling a bit lazy today and this recipe works without the extra work<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7amZEMBko30TLCZLdQxa9Beh_mN9qrk_F7dpY3V54dg9sg10WhHB-z6COCQcrAYhADmdm4Sx2GXnD-0deblejz4Vy9fc4NsmAzoQMf3Ws3pU-exj9Avh3-EnGpZGSYzqVGOhIl9Yi52Y/s1600-h/waffle2.jpg"><img id="BLOGGER_PHOTO_ID_5213594797321241714" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7amZEMBko30TLCZLdQxa9Beh_mN9qrk_F7dpY3V54dg9sg10WhHB-z6COCQcrAYhADmdm4Sx2GXnD-0deblejz4Vy9fc4NsmAzoQMf3Ws3pU-exj9Avh3-EnGpZGSYzqVGOhIl9Yi52Y/s200/waffle2.jpg" border="0" /></a> Make a well and pour all dry ingredients. Notice that nifty batter whisk from WMF? Did I tell you I am an obsessive collector...<br /><br /><br /><br /><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtMb6XzpMfgxLcUv5pfF-o2sGgSyOVYW41e8W8A74roaWY0ONgJvoxYHWa-bM4vNlPuxTZtOcJww3zsXzEZ0xbyWiMuAdmukKH_lKnV1SeIqRdps-heqbyAnVTSWTpjZrZF9AUd-TAaBE/s1600-h/waffle3.jpg"><img id="BLOGGER_PHOTO_ID_5213594715081201842" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtMb6XzpMfgxLcUv5pfF-o2sGgSyOVYW41e8W8A74roaWY0ONgJvoxYHWa-bM4vNlPuxTZtOcJww3zsXzEZ0xbyWiMuAdmukKH_lKnV1SeIqRdps-heqbyAnVTSWTpjZrZF9AUd-TAaBE/s200/waffle3.jpg" border="0" /></a> Mix everything just until it comes together. Don't mind the lumps.<br /><br /><br /><br /><br /><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZYNuxgeVTfprLlKoKp-UtcrrD2OLPhCWuLXca1ClGnEHYWjXQftiox2mC_ozMUNx9DGU9K8NlX-axcKRdJPruDCY1uLywZjcQfmkQMSzLs9EYOQPat8ATmLLoST9lY8iXnZOuMnDUuE0/s1600-h/waffle4.jpg"><img id="BLOGGER_PHOTO_ID_5213594636976101794" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZYNuxgeVTfprLlKoKp-UtcrrD2OLPhCWuLXca1ClGnEHYWjXQftiox2mC_ozMUNx9DGU9K8NlX-axcKRdJPruDCY1uLywZjcQfmkQMSzLs9EYOQPat8ATmLLoST9lY8iXnZOuMnDUuE0/s200/waffle4.jpg" border="0" /></a> Switch on the waffle maker and wait till the light goes off.<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGR5SiPsWoJy8IPb8CcFiCMGS44_lP4pnu8JTBcuoOqN4Ob5upIB2boezgnEuaDd_JuSHJ3TIFKw1KaHBkDQUclg2NfhG9G0Z5_0-GSAR0atUX4yvBWq-ZBPwH7nljEU3if6hFZifvLac/s1600-h/waffle5.jpg"><img id="BLOGGER_PHOTO_ID_5213594563248682274" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGR5SiPsWoJy8IPb8CcFiCMGS44_lP4pnu8JTBcuoOqN4Ob5upIB2boezgnEuaDd_JuSHJ3TIFKw1KaHBkDQUclg2NfhG9G0Z5_0-GSAR0atUX4yvBWq-ZBPwH7nljEU3if6hFZifvLac/s200/waffle5.jpg" border="0" /></a> Spray the waffle maker with some oil.<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsXoIYPqBSYPzuC5D3vM1-f2TUIBsxJbXFA9UtyjFDUrPI8onmaaU0M4-EhN3iVCQhbDIPEi4v1k9ytI2XljXNUwaIuWN4MogHb6hH19y83WQIANHCRLrqF2t6iBGh0hdznGdrgcmVWNE/s1600-h/waffle6.jpg"><img id="BLOGGER_PHOTO_ID_5213594477595870450" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsXoIYPqBSYPzuC5D3vM1-f2TUIBsxJbXFA9UtyjFDUrPI8onmaaU0M4-EhN3iVCQhbDIPEi4v1k9ytI2XljXNUwaIuWN4MogHb6hH19y83WQIANHCRLrqF2t6iBGh0hdznGdrgcmVWNE/s200/waffle6.jpg" border="0" /></a> Pour an estimate of 1/3 cup for each waffle.<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC9nbQkEMXyfZ-zluEtG7QWD1DUpWHWa4TIrBOXt4rC0mbDOMvyGhVj905wOC1rE1kGK4HnOHx_6w3g7jzUkGPCZ5VyN0ZuxSvysvJR3GxlTnhLNFygDll-u-ep7XtXyFlEMTNc9woxn8/s1600-h/waffle7.jpg"><img id="BLOGGER_PHOTO_ID_5213594378554750482" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC9nbQkEMXyfZ-zluEtG7QWD1DUpWHWa4TIrBOXt4rC0mbDOMvyGhVj905wOC1rE1kGK4HnOHx_6w3g7jzUkGPCZ5VyN0ZuxSvysvJR3GxlTnhLNFygDll-u-ep7XtXyFlEMTNc9woxn8/s200/waffle7.jpg" border="0" /></a>Close and holding to the handle turn the whole thing upside down so that the batter will be even.<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNOXBMfrMnagIWXpSoRgeGI7zlxm7oNZwSA0Ts7xVZFAELTouCK_2ys4Ok82hYBsF5oMn61O43kozFanAAJ72DjuD_Rq-28nC83SZyO3yfjeHqL_-oh5IucISqBER1JimlIhG9LSoxJKQ/s1600-h/waffle8.jpg"><img id="BLOGGER_PHOTO_ID_5213594249447442002" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNOXBMfrMnagIWXpSoRgeGI7zlxm7oNZwSA0Ts7xVZFAELTouCK_2ys4Ok82hYBsF5oMn61O43kozFanAAJ72DjuD_Rq-28nC83SZyO3yfjeHqL_-oh5IucISqBER1JimlIhG9LSoxJKQ/s200/waffle8.jpg" border="0" /></a> Wait till the steam disappears...<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgea-NCCVem_4v0D43fJk1BaYEcc0YAgn7V0L1SGXf6UQJMoXYP9WHIZuQzYg9wCcaUdWP0XoDHKllqJCQ-y7K3vx8I6FI5TAd9Jkr045MRhlqF1Y5Zlhoj9o0NhsxqA_N4qi2IplDQgb4/s1600-h/wafflefinal.jpg"><img id="BLOGGER_PHOTO_ID_5213594127591993618" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgea-NCCVem_4v0D43fJk1BaYEcc0YAgn7V0L1SGXf6UQJMoXYP9WHIZuQzYg9wCcaUdWP0XoDHKllqJCQ-y7K3vx8I6FI5TAd9Jkr045MRhlqF1Y5Zlhoj9o0NhsxqA_N4qi2IplDQgb4/s320/wafflefinal.jpg" border="0" /></a> Serve immediately with a pat of butter and plenty of maple syrup....I am salivating!Gemini Girlhttp://www.blogger.com/profile/11918347258382458977noreply@blogger.com3tag:blogger.com,1999:blog-6773063161999738173.post-32839134185750927512008-06-18T11:46:00.038+08:002008-06-18T14:01:29.467+08:00Nasi Dhal Tok DetIt was my Birthday last month. My children asked their Abah to buy me a cookbook because they know how much I love collecting cookbooks. The cookbook they bought me was Selera Perdana by Habibah Yahaya and Fadillah Yakin. I eyed this cookbook for some time but with the price of RM200+ I balked at buying it. This book features the 4 Former Malaysian Prime Ministers, the recipes of dishes they like to eat or serve at Seri Perdana, the Official Residence of The Prime Minister and also a lot of recipes from the former housekeeper of Seri Perdana.<br /><br /><p><img id="BLOGGER_PHOTO_ID_5213087739715411602" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuNA1acHuyuiDGttgLP-JLoT6PWEUpdFGbZoYFs4TAfxJR4vh7DYopD-9pw7vUYulyw_35_UVcdtv2nH0TAydIpTI_s0QcxgrM7virSN70AMkblSdx0QsfWuwX-IR5SWcfeYXWO_jxNug/s200/seleraperdana.jpg" border="0" /><br />The first recipe I tried was the Nasi Dal featured in Tun Mahathir Mohamad's section. As my husband 's family is from Kedah (one of the nothern states of Malaysia) and also related to Tok Det (as he is familiarly called), I thought it was appropriate that I tried this recipe first.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcpG0Cf-C30ZMpuOwvXnSqjj1lCJUQSe49pWCGDkhwqrsWCXW1tjc0_gvqC2iPNdizkaQMZ71AQ4R3MTRcDkpjcpj111u2A_XMZrILnAdSkU4lQ25bwaWHAJPlqgMzmYpqOQdoX7eDShI/s1600-h/resipi+nasi+dhal.jpg"><img id="BLOGGER_PHOTO_ID_5213087872884294354" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcpG0Cf-C30ZMpuOwvXnSqjj1lCJUQSe49pWCGDkhwqrsWCXW1tjc0_gvqC2iPNdizkaQMZ71AQ4R3MTRcDkpjcpj111u2A_XMZrILnAdSkU4lQ25bwaWHAJPlqgMzmYpqOQdoX7eDShI/s320/resipi+nasi+dhal.jpg" border="0" /></a> From the photo, you can see that photography is very well done. Most of the ingredients are listed and photographed in the opening pages. There are kitchen hints and tips included too.<br /><br />Each section features a particular Prime Minister, his history and contribution, food and lifestyle. There are excerpts of interviews of people close to him and also a section of his favourite recipes.<br /><br />All proceeds of the sale of the book goes to charity particularly to assist single mothers.<br /><br /></p><p>Following is my attempt to try out the recipe:<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ82iGnN4f5-7xa2kouK-NtA-1-wzh6dRKJ16ge3dwtnU2z8hgs9k3Xct6Wz5A2bmcrdaAjqb48-b-UxOOEpd-26MTV8eW6SZByoMknNmQlEVTG7qOMKQA3LjmpKtMrxx-Zy_uT-3vHyM/s1600-h/Nasidhal1.jpg"><img id="BLOGGER_PHOTO_ID_5213065357684241122" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ82iGnN4f5-7xa2kouK-NtA-1-wzh6dRKJ16ge3dwtnU2z8hgs9k3Xct6Wz5A2bmcrdaAjqb48-b-UxOOEpd-26MTV8eW6SZByoMknNmQlEVTG7qOMKQA3LjmpKtMrxx-Zy_uT-3vHyM/s200/Nasidhal1.jpg" border="0" /></a><br />Garlic, onion, ginger, cinammon stick, cardamom, cloves, screwpine leaves, coconut milk and lemon grass.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRCm72xyQwz19B1VzOmWa5WqlCEtqHLTNu-l6JcFhWikVOMaKKtXfhV-VP57UizBGqJoTrx0hl-BxnJB1uS6C3570X-8UKJ5jBprZKRonDcRm7q5FHt8DK8C4lx3ybNCb1Q31_gxsentc/s1600-h/Nasidhal2.jpg"><img id="BLOGGER_PHOTO_ID_5213065277720278338" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRCm72xyQwz19B1VzOmWa5WqlCEtqHLTNu-l6JcFhWikVOMaKKtXfhV-VP57UizBGqJoTrx0hl-BxnJB1uS6C3570X-8UKJ5jBprZKRonDcRm7q5FHt8DK8C4lx3ybNCb1Q31_gxsentc/s200/Nasidhal2.jpg" border="0" /></a><br />Basmati Rice and dhal soaked for 15 minute with a little bit of tumeric.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAdHkdy9bTSSsEVR5Zlj5g0Q2vmxOvJHGpGJm-25pqagzjo0WMApPFJY4LTprp13RUqej5_giIuwOnAMXrwpx4_BMQIQktux-Vx6CQyemLz9zoonlVwQPpD6JMcBVsrZ4OSiyiXzKsliU/s1600-h/Nasidhal3.jpg"></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjqNgo_hgz6A49qT-43kU0D4zpIvbe3j6tBJ4B7oksDGeh7w5Oslu4QlarEgwqILUfq78dLghty0C51u4fcn3XSjevpWbv1EEwltc6MkHYqQV9woy4l3ymcGuKbgRP69hYOxy8sBuri7Q/s1600-h/Nasidhal3.jpg"><img id="BLOGGER_PHOTO_ID_5213065048536778418" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjqNgo_hgz6A49qT-43kU0D4zpIvbe3j6tBJ4B7oksDGeh7w5Oslu4QlarEgwqILUfq78dLghty0C51u4fcn3XSjevpWbv1EEwltc6MkHYqQV9woy4l3ymcGuKbgRP69hYOxy8sBuri7Q/s200/Nasidhal3.jpg" border="0" /></a><br />Sautee the garlic, onion, spices and lemongrass in a little oil and ghee until fragrant.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlmM3BFR3W_EG2i1hApR5TpeMxJUylU02BI4txNb37W_S0_Y5iPSCS8Tdr8qvisVwctBvAS51v9blQprNnZ_NGlUJf-4JuaG5j2Oz9vptDOCvJe0R57Jfye2D3Ke29Ql9E-vEQg7ifJrQ/s1600-h/Nasidhal4.jpg"><img id="BLOGGER_PHOTO_ID_5213064955958299586" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlmM3BFR3W_EG2i1hApR5TpeMxJUylU02BI4txNb37W_S0_Y5iPSCS8Tdr8qvisVwctBvAS51v9blQprNnZ_NGlUJf-4JuaG5j2Oz9vptDOCvJe0R57Jfye2D3Ke29Ql9E-vEQg7ifJrQ/s200/Nasidhal4.jpg" border="0" /></a><br />Add the drained rice and dhal with the screwpine leaves. Coat the grains with the oil. <br /><div><br /><br /><br /><br /><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBpxe9XEoEd21k83L_PExQANW-hbaMWRA7lYeC0MVQYnegY2IBA1bJXSV8XX4r_CGKfQQydKbSQUsivOnkKDhHTO1pGtA7B_evDZYI1Gc0jHIrpn2wnVnNwFC4el9eGAVqzSLfQEsvpNE/s1600-h/Nasidhal5.jpg"><img id="BLOGGER_PHOTO_ID_5213064871211898834" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBpxe9XEoEd21k83L_PExQANW-hbaMWRA7lYeC0MVQYnegY2IBA1bJXSV8XX4r_CGKfQQydKbSQUsivOnkKDhHTO1pGtA7B_evDZYI1Gc0jHIrpn2wnVnNwFC4el9eGAVqzSLfQEsvpNE/s200/Nasidhal5.jpg" border="0" /></a><br />Pour everything into the innerpot of a rice cooker. Add water and coconut milk. Salt to taste. Switch on the rice cooker and leave it to cook.<div><br /><br /><br /><br /><br /></div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg19QDJY8EVS7dPcYhlIpmmN35t88gQL4vHXWJQ_p74myPni21xG1jSDlPYk6E2BE-UyNuqO8pcScvOjk8rGVHOct6Cpdp7RVFDi4l35ZcgokChF_7rxkyVZrNExgSJmq6g9PHW6qyNnHA/s1600-h/Nasidhal6.jpg"><img id="BLOGGER_PHOTO_ID_5213064785028494210" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg19QDJY8EVS7dPcYhlIpmmN35t88gQL4vHXWJQ_p74myPni21xG1jSDlPYk6E2BE-UyNuqO8pcScvOjk8rGVHOct6Cpdp7RVFDi4l35ZcgokChF_7rxkyVZrNExgSJmq6g9PHW6qyNnHA/s200/Nasidhal6.jpg" border="0" /></a><br />Viola! Nasi Dhal Tok Det... Really nice with Daging Masak Hitam, a nothern beef dish which you can find in some good Mamak Restaurants. It would be nicer if I had some fried shallots.<br /><br />Verdict? Hubby and daughter loved it. Redza picked out the dhal and put it on the side.</p>Gemini Girlhttp://www.blogger.com/profile/11918347258382458977noreply@blogger.com5tag:blogger.com,1999:blog-6773063161999738173.post-49002120014303016892008-05-21T14:16:00.019+08:002008-06-11T12:38:02.784+08:00As if my plate is not full already...The article has been moved to <a href="http://skbj-pibg.blogspot.com/">http://skbj-pibg.blogspot.com</a><br /><br />Thank youGemini Girlhttp://www.blogger.com/profile/11918347258382458977noreply@blogger.com0tag:blogger.com,1999:blog-6773063161999738173.post-36093991752503208582008-05-20T09:26:00.006+08:002009-02-19T09:46:36.763+08:00The Fairy Tooth comes visiting...<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1UfQ3TwgzA3XZT1rmlmxOD7O_nFFlYBN-QrrRQro09nGTnt3mtExXAfwrD0u3m4N1Z8g1QtHOttMipYSmNQwUS5MolYVHhXeRBv2q9_g61plo5FkObZbDMzldatdEy0SR9ldRZQMSYZU/s1600-h/hilangigi.jpg"><img id="BLOGGER_PHOTO_ID_5202266736854440082" style="margin: 0px 10px 10px 0px; float: left;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1UfQ3TwgzA3XZT1rmlmxOD7O_nFFlYBN-QrrRQro09nGTnt3mtExXAfwrD0u3m4N1Z8g1QtHOttMipYSmNQwUS5MolYVHhXeRBv2q9_g61plo5FkObZbDMzldatdEy0SR9ldRZQMSYZU/s320/hilangigi.jpg" border="0" /></a><br /><div>Redza just recently celebrated his 6th birthday in April and lost his first tooth a week later. I noticed that there was a new tooth behind his milk tooth when we went to the doctor. </div><br /><p>The new incisor is double the size of the old one and is a bit crooked due to insufficient space provided by the old one. I am waiting for him to lose the other milk incisor in a month, otherwise to the dentist we go. </p><p>He was hoping the tooth fairy would come visiting, but unfortunately the tooth fairy needed a sabbatical... </p>Gemini Girlhttp://www.blogger.com/profile/11918347258382458977noreply@blogger.com1tag:blogger.com,1999:blog-6773063161999738173.post-9136114540505098452008-04-30T18:10:00.004+08:002008-04-30T18:17:59.941+08:00Personal AgendaMain Entry: 1per·son·al<br />Pronunciation: \ˈpərs-nəl, ˈpər-sə-nəl\<br />Function: adjective<br />Etymology: Middle English, from Anglo-French personel, from Late Latin personalis, from Latin persona<br />Date: 14th century<br />1: of, relating to, or affecting a particular <a class="formulaic" href="http://www.merriam-webster.com/dictionary/person">person</a> : <a class="lookup" href="http://www.merriam-webster.com/dictionary/private">private</a>, <a class="lookup" href="http://www.merriam-webster.com/dictionary/individual">individual</a> <personal><personal><br />2 a: done in <a class="formulaic" href="http://www.merriam-webster.com/dictionary/person">person</a> without the intervention of another; also : proceeding from a single <a class="formulaic" href="http://www.merriam-webster.com/dictionary/person">person</a><br />b: carried on between individuals directly<br />3: relating to the <a class="formulaic" href="http://www.merriam-webster.com/dictionary/person">person</a> or body<br />4: relating to an individual or an individual's character, conduct, motives, or private affairs often in an offensive manner<br />5 a: being rational and self-conscious <personal,><br />b: having the qualities of a <a class="formulaic" href="http://www.merriam-webster.com/dictionary/person">person</a> rather than a thing or abstraction<br />6: of, relating to, or constituting personal property<br />7: denoting grammatical <a class="formulaic" href="http://www.merriam-webster.com/dictionary/person">person</a><br />8: intended for private use or use by one <a class="formulaic" href="http://www.merriam-webster.com/dictionary/person">person</a><br /><br />Main Entry: agen·da<br />Pronunciation: \ə-ˈjen-də\<br />Function: noun<br />Etymology: Latin, neuter plural of agendum, gerundive of agere<br />Date: 1871<br />1 : a list or outline of things to be considered or done <agendas><br />2 : an underlying often ideological plan or programGemini Girlhttp://www.blogger.com/profile/11918347258382458977noreply@blogger.com1tag:blogger.com,1999:blog-6773063161999738173.post-53123910955273593882008-04-15T11:11:00.009+08:002009-02-19T09:43:34.594+08:00I have been...<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizhR_RA-S41tj4Ca33cj5Xp_L3umuaHzEn1i5du2dWvj1rgnmBglpoSo2dG91hcpZwtZ1vS1RhDnwcF42d_MgcElqCMVW3eE41stUeh6vHntx5eQfAE43K3EW0r52lY4oJviZexO1XSPE/s1600-h/WPcookiesgroup.jpg"><img id="BLOGGER_PHOTO_ID_5189305338283002354" style="margin: 0px auto 10px; display: block; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizhR_RA-S41tj4Ca33cj5Xp_L3umuaHzEn1i5du2dWvj1rgnmBglpoSo2dG91hcpZwtZ1vS1RhDnwcF42d_MgcElqCMVW3eE41stUeh6vHntx5eQfAE43K3EW0r52lY4oJviZexO1XSPE/s320/WPcookiesgroup.jpg" border="0" /></a><br /><div>wanting to try baking this cookie since I saw it in Dorie's book <a href="http://www.amazon.com/Paris-Sweets-Great-Desserts-Pastry/dp/0767906810/ref=pd_bbs_sr_2?ie=UTF8&s=books&qid=1208228850&sr=8-2">Paris Sweets: Great Desserts Pastry</a> . In that book the cookies were called Korova cookies. It was also in her newer book <a href="http://www.amazon.com/Baking-Home-Yours-Dorie-Greenspan/dp/0618443363/ref=pd_bbs_sr_1?ie=UTF8&s=books&qid=1208229362&sr=8-1">Baking from My Home to Yours</a> but renamed to World Peace Cookies. The name change was suggested by her friend, who loved it so much and claimed that if everyone were to have eaten this cookie there would be world peace. I wish it was that easy! </div><br /><div>At last a couple of days ago, when I decided that it is about time I used up my precious cache of premium professional 70% chocolate and cocoa powder, I tried out this cookie recipe. What is the main difference between this recipe with the normal run-of-the mill recipes? One thing for sure, it uses salt. Not a pinch but at least 1/2 teaspoon of fleur de sel. And some of you may ask, "What in earth is 'fleur de sel'?" Fleur de sel is french for flower of the salt. It is expensive sea salt, normally harvested from off the coast of Brittany in France. It is mineral rich which attributes to its grey colour. It is usually used as a final seasoning before one partakes food...in other words you sprinkle it on your food before eating. In the cookie recipe you may replace the fleur de salt with normal fine table salt but only 1/4 teaspoon. The cookie is not salty at all, but the salt and the amount of it enhances the sweetness and the chocolate factor.</div><br /><div>The other difference in this recipe is that there is no egg, or milk. Therefore the taste of the chocolate and cocoa defines the cookie. Therefore it is worth to invest in top quality ingredients. Use at least 60% chocolate (meaning there is at least 60% cocoa in the chocolate).</div><br /><div>It is the closest sibling to a brownie in a cookie form. The taste of chocolate is very clear and leaves no question unanswered. It would be delicious accompanied with milk. The cookie is abit crumbly but you would not want to waste any crumbs...</div>Gemini Girlhttp://www.blogger.com/profile/11918347258382458977noreply@blogger.com1tag:blogger.com,1999:blog-6773063161999738173.post-86221854492007845712008-04-14T09:42:00.011+08:002008-04-15T11:43:57.961+08:00Domestic Goddess? ...I think not!I have been maidless for nearly a year now and domestic goddess I am not. I love cooking and baking but cleaning up afterwards and doing laundry is not my favourite past time. I don't mind loading up the washing machine and hanging out the laundry but ironing and folding is not what I call fun. I force myself, literally to do it when things seems to get out of hand, especially today when I look at the spare bed in my daughter's room starting to look like Mount Clean Laundry. Razman is forced to iron his own shirt to work, not that he complains but I am sure some MCP out there are dying to stake me up and tear me limb to limb.<br /><div></div><br />But then I may able to avert such action by offering the said MCs (I am not referring to any specific boys' fartenity...opps I meant fraternity;-) here ) this lovely extra moist chocolate cake I tried for Nigella Lawson's "<a href="http://www.amazon.com/How-Be-Domestic-Goddess-Comfort/dp/0786867973/ref=pd_bbs_sr_2?ie=UTF8&s=books&qid=1208230790&sr=8-2"> How to be a Domestic Goddess"</a>:<br /><br /><br /><img id="BLOGGER_PHOTO_ID_5188912864171493842" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR4svcexOe47fDgU6Eqhi5Q9vRkt18aUgZeL9Za417GPqjGk1gpWli7ixBr2FIRhxian8Gs0mSFO7IxBqITzVRZyA45rk0VyNsp9G1jyQZyxn0s6gJksUBJNMgVjBVgPkFQg_XUy0zlpI/s320/Nigellachoccake1.jpg" border="0" /><br /><br /><p>It's a very easy cake that requires very little handling. The only weird part was that it uses boiling water (not 'boiled' water, mind you there is a difference). I was a bit apprehensive about that part, worrying that I will end up with a puddle of oily scrambled eggs. Much to my relief, no such thing happened. The batter was quite liquid and when its time in the oven was up, it didn't really look 'done' like other cakes. I followed directions to the 't' and happy to report that it came out exactly and described.</p><p>It was not Super chocolaty, due to the fact that there is only 1 chocolate ( and I used the best quality I could lay my hands on) element in it and only 100g of it but Super moist it is. Important thing to remember is to wait till it is cool to remove from the pan, otherwise you end up with hot mush. As claimed, I had a piece today of what's left of it after three days, it certainly does improve with age.</p><p>There goes my thighs....</p>Gemini Girlhttp://www.blogger.com/profile/11918347258382458977noreply@blogger.com0tag:blogger.com,1999:blog-6773063161999738173.post-76666641368902797922008-04-10T13:50:00.007+08:002008-04-10T14:14:39.637+08:00Fried Noodles<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijd6i4dBui-T314iEBTTWjdpLWa6Co2GXraskAC_NbNsi_hbnaXaYQaU63oahpFrgAiwypmBaAUC6vSyU49zV42R0HTHxTcuDrLByl-ti8I2WXihkSJyNPmESe_VpIeCKleopER1xkouI/s1600-h/Mee1.jpg"><img id="BLOGGER_PHOTO_ID_5187490831566698578" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijd6i4dBui-T314iEBTTWjdpLWa6Co2GXraskAC_NbNsi_hbnaXaYQaU63oahpFrgAiwypmBaAUC6vSyU49zV42R0HTHxTcuDrLByl-ti8I2WXihkSJyNPmESe_VpIeCKleopER1xkouI/s320/Mee1.jpg" border="0" /></a> From top left: Bean sprouts, fried tofu, fresh tomatoes (cut into eight) , sliced beef, pepper, oyster sauce, tomato ketchup, sweet soy sauce, fresh noodles, mustard leaves and sliced shallots.<br /><br /><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaU5FNpPS98M2HkCG7dJCZX8xZx6GysN6YuX-lWMY1EqqaapjcVedlS-Utpw8Qhcpp-5wilZY5epq9OWMqPyo0PZO362AIOz4esayKTowF7Vqwz7bPYb4VjoWPrjvxK25D_HXRfXthaZE/s1600-h/Mee2.jpg"><img id="BLOGGER_PHOTO_ID_5187490457904543794" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaU5FNpPS98M2HkCG7dJCZX8xZx6GysN6YuX-lWMY1EqqaapjcVedlS-Utpw8Qhcpp-5wilZY5epq9OWMqPyo0PZO362AIOz4esayKTowF7Vqwz7bPYb4VjoWPrjvxK25D_HXRfXthaZE/s320/Mee2.jpg" border="0" /></a> Heat wok and add a couple of <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">tablespoons</span> of vegetable oil. Saute shallots till golden and add <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">chili</span> paste if you want the noodles to be hot. <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">Saute</span> till <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">fragrant</span>.</div><div><img id="BLOGGER_PHOTO_ID_5187490659768006722" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvYgi88104lEZ7D3E4zG8M-25aWUxL9_I4T4pQt2RBXc7ZzxUsziB5-dJlAOGDUQCuYa5LzextGjMLMpmSOVjGkIt9lpiQZEx2YtXdceZF4pCCMQy2JavQTR_ViBkNIf9mZplTW1wAMaU/s320/mee3.jpg" border="0" /> Add beef and continue sauteing.<br /><br /><br /></div><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivRqBOmfRKw-MMVvPm2sG9n-7uBXjb27uJaZAyIH063wICX98Uv0aA1h4QGK1yt3GmKrG13d2X01mZkwEfwKgQt66HM0cZFrbGkOU2AK6EkMnNX6CZdpDHTxwuluQYV1yYr8MkCYFH5No/s1600-h/mee4.jpg"><img id="BLOGGER_PHOTO_ID_5187490307580688418" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivRqBOmfRKw-MMVvPm2sG9n-7uBXjb27uJaZAyIH063wICX98Uv0aA1h4QGK1yt3GmKrG13d2X01mZkwEfwKgQt66HM0cZFrbGkOU2AK6EkMnNX6CZdpDHTxwuluQYV1yYr8MkCYFH5No/s320/mee4.jpg" border="0" /></a><br />Add all the vegetables except beansprouts ( beansprouts are added last after cooking is nearly done). Stir and season with oyster sauce, pepper, soy sauce, tomato ketchup. Taste and add salt if needed. Stir fry till vegetables are slightly wilted and add the noodles. If too dry add a little stock or water. Then add the noodles and continue stirring. Finally just before you take it off the heat add the beansprouts and fried sliced tofu.<br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1Ua46UX2VtRT0oWfx2XFtYx9Bii2KylGJhgm2OMiRpdAkA9XUe_wE-09H-IiMQKDXSrgm4lxEMm4QoMpHYXIQKzMc1k2g1TzLg6yt0CWzd-Yfb_OXxuNrIQgTnZt2Macld07TTnDM0D0/s1600-h/meefini.jpg"><img id="BLOGGER_PHOTO_ID_5187490157256833042" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1Ua46UX2VtRT0oWfx2XFtYx9Bii2KylGJhgm2OMiRpdAkA9XUe_wE-09H-IiMQKDXSrgm4lxEMm4QoMpHYXIQKzMc1k2g1TzLg6yt0CWzd-Yfb_OXxuNrIQgTnZt2Macld07TTnDM0D0/s320/meefini.jpg" border="0" /></a><br />Viola! Ready to be eaten in less than 30 minutes! You can add or exchange the vegetables to something else like cabbage and such, but remember to cut so that able to cook quickly.<br /><br /><br /><br /></div><div></div></div></div></div>Gemini Girlhttp://www.blogger.com/profile/11918347258382458977noreply@blogger.com4tag:blogger.com,1999:blog-6773063161999738173.post-40533651156323470662008-04-10T12:36:00.009+08:002009-02-19T09:45:28.424+08:00Tin/Aluminium....<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9zC2nDQEk0MEK0sv8idbOjcV9hC8xvTVQIIgW3hXRFgO1NDaddF87TDW7_1U9YxOgQN84luoWBJ0o1CDD-fIGENO-Yd5U6PxCY_aq48Qe15onA9UXrH8UIIGgIEdZwKMs5BAyZ2zDm7Y/s1600-h/Kahwin+photo.jpg"><img id="BLOGGER_PHOTO_ID_5187474545050712066" style="margin: 0px auto 10px; display: block; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9zC2nDQEk0MEK0sv8idbOjcV9hC8xvTVQIIgW3hXRFgO1NDaddF87TDW7_1U9YxOgQN84luoWBJ0o1CDD-fIGENO-Yd5U6PxCY_aq48Qe15onA9UXrH8UIIGgIEdZwKMs5BAyZ2zDm7Y/s320/Kahwin+photo.jpg" border="0" /></a><br /><div><br /><div>Yes, it is that time of year again...we will be celebrating our 10th anniversary this Friday 11th April 2008. 10 years ago, I was up to my neck with wedding preparation. I made all the bunga telur and hantaran myself with some help from my mother and sister. Unfortunately, this year's celeberation has to be postponed to a later date as my other half is on his way to JB till Sunday.</div><br /><div><img id="BLOGGER_PHOTO_ID_5187471920825694194" style="margin: 0px auto 10px; display: block; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOOPr7kKVK8pol_xEQhyphenhyphenzr3uGrh9n-JONpRY1dZI9YmP0afhLjz4xvfXf66hgCNXUO28XOaOUsbnTyZrMU-0yn3sThqjIi7JNxnb1AwEG1Z284qTHlxWTxwSH8BWzbi3Nuelv1huUdYjc/s320/Saf+%26+Man.jpg" border="0" /></div></div><br /><p>10 years may have passed but I am still as 'cute' as ever and him even 'cuter' still. There is a major reason why the photo is cropped as such... :-). No more moustache and lots of gray hair. Of course he will claim that is due to the fact of being married to me. Hahaha! </p><p>My question of "How and why did I ever marry you?", which I have asked him numerous occasions have been answered by his card to me.</p><p>Till next year....</p><p></p>Gemini Girlhttp://www.blogger.com/profile/11918347258382458977noreply@blogger.com2tag:blogger.com,1999:blog-6773063161999738173.post-75446705721884390502008-02-13T09:29:00.001+08:002009-02-19T09:44:58.680+08:00Breakfast last Sunday.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj2clEqkVL2zHpWZregzIDSgscIMJb7OqeQ4G554Xelgq9doXO5LT_KS6-Y_jF9p_VHhZYF_eOiXIcXkfbZClm827f6PixRkOnziIuOiu7cYlFApdRsI4RfxkTdFTELoy5e40QQ7yUVlc/s1600-h/roti+chanai.jpg"><img id="BLOGGER_PHOTO_ID_5166271113390087794" style="margin: 0px 10px 10px 0px; float: left;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj2clEqkVL2zHpWZregzIDSgscIMJb7OqeQ4G554Xelgq9doXO5LT_KS6-Y_jF9p_VHhZYF_eOiXIcXkfbZClm827f6PixRkOnziIuOiu7cYlFApdRsI4RfxkTdFTELoy5e40QQ7yUVlc/s200/roti+chanai.jpg" border="0" /></a><br /><div>Eat your heart out! ;-) Orang Malaysia tak heranlah....</div><br /><div></div>Gemini Girlhttp://www.blogger.com/profile/11918347258382458977noreply@blogger.com0tag:blogger.com,1999:blog-6773063161999738173.post-21334313628811660102008-01-31T21:16:00.001+08:002009-02-19T09:46:58.180+08:00Ayam Panggang (Grilled Chicken)Happy New Year everyone. Today I was so inspired that I decided to document one of my favourite dishes, Ayam Panggang (Grilled Chicken) sometimes also known as Ayam Percik. Percik means Splatter . It is called such because when we grill the chicken we have to splatter the gravy to baste the chicken.<br /><br />To my new friend (you know who you are ;-)) I have added photos of the ingredients so that you can identify it by sight. To Peanut, whom I promised this recipe, I hope this helps. Enjoy this and comments are most welcomed!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaEb_BkM0UUFubvN7cNN31J09xIZ9vvlLMWicMdxuwZn9m62V_avXNz9Oj11AZZXByNtpV6UJalzEU3n4bDTVxqyWt5Z122OwPmVGgNmHfAFOzxvNebp-S946fZM29stpbm931dglztTk/s1600-h/Lengkuas.jpg"><img id="BLOGGER_PHOTO_ID_5161631628834545954" style="margin: 0px 10px 10px 0px; float: left;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaEb_BkM0UUFubvN7cNN31J09xIZ9vvlLMWicMdxuwZn9m62V_avXNz9Oj11AZZXByNtpV6UJalzEU3n4bDTVxqyWt5Z122OwPmVGgNmHfAFOzxvNebp-S946fZM29stpbm931dglztTk/s200/Lengkuas.jpg" border="0" /></a><br /><br />This is fresh Lengkuas or known in English as Galanghal.<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSzwZPsuQFAqQdBaa2n6qrPA8ZnzLctQxMScyvgq_xQBPVjyBeSV01-ZYoOeuFPMj_WJiwNHs-EPShKOKsG5uujf9cmAG0yBSsk3xNJHC2_iv0fPqL8GdR2bY6KeKYwp_on-iHF0zht0w/s1600-h/Bahanbelumblend.jpg"><img id="BLOGGER_PHOTO_ID_5161631358251606290" style="margin: 0px 10px 10px 0px; float: left;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSzwZPsuQFAqQdBaa2n6qrPA8ZnzLctQxMScyvgq_xQBPVjyBeSV01-ZYoOeuFPMj_WJiwNHs-EPShKOKsG5uujf9cmAG0yBSsk3xNJHC2_iv0fPqL8GdR2bY6KeKYwp_on-iHF0zht0w/s200/Bahanbelumblend.jpg" border="0" /></a><br />These are the ingredients: Clockwise from top is the lemon grass, galanghal, dried shrimp paste (belacan), fresh red chillies, garlic, tomatoes, Onion and ginger.<br /><br /><br /><p></p><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgezuKH9OUinYLOabgcvGSjk98onl_OxlY7_j_u1ijpS_N69OGxRkMpf7koF3djyAq9WGw0bw2oJDooFkQKGG4mttZGRWPVzxZRshH4TfCx3G1aSMa0we61o-lNlx22xj5z5MfwE7zYi4w/s1600-h/Bahanbahan.jpg"><img id="BLOGGER_PHOTO_ID_5161631169273045250" style="margin: 0px 10px 10px 0px; float: left;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgezuKH9OUinYLOabgcvGSjk98onl_OxlY7_j_u1ijpS_N69OGxRkMpf7koF3djyAq9WGw0bw2oJDooFkQKGG4mttZGRWPVzxZRshH4TfCx3G1aSMa0we61o-lNlx22xj5z5MfwE7zYi4w/s200/Bahanbahan.jpg" border="0" /></a><br />Clock wise from top: Chicken cleaned and quartered, Mortar and pestle (lesung batu in Malay), (plate on the right) crushed galanghal, tomatoes in eighths and crushed lemon grass,(plate on the left) ginger, chillies, garlic, onion and dried shrimp paste (belacan).<br /><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggfZwfqxHYtmrz0V767VEne3_3qX1RqBayNrepIfF9CPhGNDv4NgHahmkWNt_GlPFttZwl_7vUNLKLlWIs4FfiQZ-AcxVtYNsWq98QMVHmIYlrlB39wkb-9nTYX-yFzgFegRjqWvcejIU/s1600-h/sebelummasak.jpg"><img id="BLOGGER_PHOTO_ID_5161631895122518322" style="margin: 0px 10px 10px 0px; float: left;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggfZwfqxHYtmrz0V767VEne3_3qX1RqBayNrepIfF9CPhGNDv4NgHahmkWNt_GlPFttZwl_7vUNLKLlWIs4FfiQZ-AcxVtYNsWq98QMVHmIYlrlB39wkb-9nTYX-yFzgFegRjqWvcejIU/s200/sebelummasak.jpg" border="0" /></a><br />Chillies, onion, garlic, ginger and dried shrimp paste have been blended in my small Phillips hand held foodprocessor. Add the rest of the ingredients plus 1/2 teaspoon turmeric powder, 2 teaspoon salt, 2 tablespoon brown sugar and 400 ml coconut milk (I like it extra creamy. You can add 200ml and top up with water). Let simmer for 10 minutes. Add a couple dashes of freshly ground pepper. Some people would add 1/2 a cup of crushed roasted peanuts, but because my son has peanut allergy this is not possible.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy5uWoGK7ZAA40a_51Vf4oebqlpmUUqSD8V_Fl-NzM-zJo4OKoa-aGWaBiw8K1FBNqD7rzvuz5tVERP7SaR_1OVWg8M3q3VVLgSua7Dti8mA8i0O5OmY2DSFMS-0QvEaUcLLe2iyvXlpQ/s1600-h/masukayam.jpg"><img id="BLOGGER_PHOTO_ID_5161632565137416514" style="margin: 0px 10px 10px 0px; float: left;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy5uWoGK7ZAA40a_51Vf4oebqlpmUUqSD8V_Fl-NzM-zJo4OKoa-aGWaBiw8K1FBNqD7rzvuz5tVERP7SaR_1OVWg8M3q3VVLgSua7Dti8mA8i0O5OmY2DSFMS-0QvEaUcLLe2iyvXlpQ/s200/masukayam.jpg" border="0" /></a><br />Add the chicken. I like to add the giblets too. You can cut the chicken in half, or butterfly the chicken. I didn't because I don't have a big enough saucepan.<br /><br /><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0VbJXdbKe11dlF2qvpW7cyikCk72jsT5VMLofiaMEKdg-b0Srr4cZOKXRFrnsL9FwTkNW5g_cEMvTkWff45qxwo1YusKeGOQLc4N-WTovLiu69VnZWml8SSB6aj1O6oOTgPbJLY_LQxg/s1600-h/kuahpekat.jpg"><img id="BLOGGER_PHOTO_ID_5161633411245973874" style="margin: 0px 10px 10px 0px; float: left;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0VbJXdbKe11dlF2qvpW7cyikCk72jsT5VMLofiaMEKdg-b0Srr4cZOKXRFrnsL9FwTkNW5g_cEMvTkWff45qxwo1YusKeGOQLc4N-WTovLiu69VnZWml8SSB6aj1O6oOTgPbJLY_LQxg/s200/kuahpekat.jpg" border="0" /></a> When the chicken is partly cooked, remove and continue simmering the gravy until thick as shown. Taste it and adjust seasoning as required.<br /><br /><br /><br /><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHmAURSk1Mi-M-z242-x95NosqRWzm2hH3RD60MWfwItS5wvuitAyvi5KUkuJ3Yuxr7rTBP8InHiugI8xMsimOkoanPkoJdSLFExQil_DAhNtq9buLzQUUM-32Y1nOoW4UpEU4DgSI5fc/s1600-h/panggang1.jpg"><img id="BLOGGER_PHOTO_ID_5161632788475715922" style="margin: 0px 10px 10px 0px; float: left;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHmAURSk1Mi-M-z242-x95NosqRWzm2hH3RD60MWfwItS5wvuitAyvi5KUkuJ3Yuxr7rTBP8InHiugI8xMsimOkoanPkoJdSLFExQil_DAhNtq9buLzQUUM-32Y1nOoW4UpEU4DgSI5fc/s200/panggang1.jpg" border="0" /></a> Preheat the grill or BBQ and baste the gravy and grill.<br /><br /><br /><br /><br /><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM-GHz86HZL9whhG_XhxEPKdQucvaFC_s0LN19ytHkucZhYeeJoaSu6JcXL5eFWZg8hxyFSPHyLvrlbUAAeuXVxtnwsvP8qcM7j7meXhn6KujRr00QAw4RImc8NbE94LcCVSr2rUEThno/s1600-h/panggang2.jpg"><img id="BLOGGER_PHOTO_ID_5161632925914669410" style="margin: 0px 10px 10px 0px; float: left;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM-GHz86HZL9whhG_XhxEPKdQucvaFC_s0LN19ytHkucZhYeeJoaSu6JcXL5eFWZg8hxyFSPHyLvrlbUAAeuXVxtnwsvP8qcM7j7meXhn6KujRr00QAw4RImc8NbE94LcCVSr2rUEThno/s200/panggang2.jpg" border="0" /></a><br />Turn it once brown, baste with gravy and continue grilling till nice and brown and fully cooked.<br /><br /><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgltTzrE_tQ4-eveP5WcQubmobJTu-K6SdANrV2p61F2BJGD8uvHvynHBCsasH0Gt5ZuT_fOXjLLmHriM2A5BarcU2I2ybTWL-HOp3i7bYyAou6cXOxhxQkHQBg-sv7xdRabVr8HIyTqZg/s1600-h/Bahanbahan.jpg"></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxn8INJJJcz7ClZRJrGTvOKwgEdwmbuH3HVCVG-sOEALkub9T3L2zTOpC0AHNalhnTgnxZI8Dunmy0CdihUeJv71GDoNYpJrOL8D8fahJamDfxp0PjZh1svLge2zZ0WYBxcru8g4H9c3U/s1600-h/masak.jpg"><img id="BLOGGER_PHOTO_ID_5161630645287035122" style="margin: 0px 10px 10px 0px; float: left;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxn8INJJJcz7ClZRJrGTvOKwgEdwmbuH3HVCVG-sOEALkub9T3L2zTOpC0AHNalhnTgnxZI8Dunmy0CdihUeJv71GDoNYpJrOL8D8fahJamDfxp0PjZh1svLge2zZ0WYBxcru8g4H9c3U/s200/masak.jpg" border="0" /></a><br />Bon Appetit! Nice eaten with rice or still good with bread and salad on the side! My son said it was delicious!Gemini Girlhttp://www.blogger.com/profile/11918347258382458977noreply@blogger.com3