Thursday, December 15, 2011

Vanilla And Raspberry Bombe Glacee



Ingredients

4 cups/1 litre good quality vanilla ice cream
2 egg yolks
1/4 cup/55 g sugar
1/3 cup/75 ml raspberry purée
3 tablespoons raspberry liqueur
1/2 cup/125 ml heavy cream



Method

Line a loaf pan with plastic wrap, fill 3/4 full with the ice-cream, cover, and freeze until firm. When hard, use a sharp knife and a soup spoon to dig a trench down the centre of the ice cream, reserving the ice-cream from the trench to make a top later.

The trench should leave an inch of vanilla ice cream along with long-ends of the pan and go three-quarters of the way down the pan. Refreeze.

Choose a large metal or glass bowl that will neatly sit on a pot on the stovetop. Put an inch or two (2.5 to 5 cm) water in the pot and bring to a simmer. Meanwhile, beat the yolks and sugar together in the bowl (still on the countertop) with electric beaters until very thick and ribbony.

Add the purée and liqueur. Set the bowl over the pot and continue beating until very thick and much increased in volume, about 10 minutes. It should have the consistency of firmly whipped cream.

Remove the bowl from the heat and set it over a large bowl full of ice cubes. Continue beating until cool.

Whip the cream to soft peaks and fold it in. Remove the bombe mould from the freezer and pour the raspberry mixture into the well of vanilla ice cream. Cover and return to the freezer for several hours, or until completely set.

Soften the reserved "trench" ice-cream and spread it over the top to fill the pan to the brim. Freeze again.

To serve, uncover the mould. Wrap a towel dampened in hot water around the base and hold it upside down. Shake out.

Slice with a knife, dipped first in hot water. Refreeze in slice form until ready to serve.

Raspberry coulis is the right accompaniment.

Grilled Nectarines With Ice Cream




Ingredients



9 nectarines, halved and pitted
3 tablespoons honey (45ml)
The juice of 2 limes
1 pint vanilla ice cream (500ml)



Method



Preheat the barbecue to 350°F/176°C or medium heat.

In a small bowl mix together the honey and lime juice.

Brush the cut sides of the nectarines with honey- lime juice mixture.

Oil grill.

Place the nectarines cut side down on the grill. Cook until the fruit is warm and lightly charred. This should only take 2-3 minutes.

Remove nectarines from the grill and place on a serving tray.

Serve hot with a scoop of vanilla ice cream.

Chilled Fruit Soup




Ingredients

2 pounds frozen blueberries
2 pounds frozen raspberries
2 pounds frozen strawberries
1/4 cup sugar
1/2 cup fresh blueberries
1/2 cup fresh raspberries
1/2 cup fresh strawberries, quartered
1/4 cup fresh mint leaves
1 pint vanilla ice cream

Method

Combine the frozen fruit and sugar in a double boiler set over lightly simmering water and cover.

Slowly cook the fruit until all the juices are released and the fruit has cooked down to a syrup-like consistency, about 2 hours.

Pour the fruit into a fine mesh strainer set over a bowl.

Place the strainer and bowl in the refrigerator and let the fruit drain overnight.

Spoon the remaining fruit solids into a square of cheesecloth and squeeze out any remaining liquid into the bowl.

Discard the solids.

Divide the chilled fruit soup between four serving bowls, garnish each bowl with fresh blueberries, raspberries, strawberries, mint leaves and a scoop of vanilla ice cream.

Beef Ball Pasta Soup



Ingredients

1 packet of ribbon pasta
200 gm lean meat (or ribs )
100 gm beef ball
1 stalk celery
50 gm baby carrots
50 gm small potatoes
2 no. big onion
2 tablespoons of garlic & ginger paste
1 sachet of spice ball (sup bonjot)
Spring onion
Olive Oil
White Pepper to taste
Salt to taste
Oregano


Method

Boil the pasta with 1 tablespoon of olive oil and drain it.

Sprinkle with oregano leaves (optional).

Heat up oil and sauté the big onions and garlic/ginger paste till fragrant.

Add in the lean meat and sauté for a while before adding in water.

Add in the spices sachet and leave to simmer until the meat is slightly tender.

Add salt and pepper to taste.

Add in the celery, baby carrots, potatoes and beef balls and again let it simmer.

Lastly, add in the ribbon pasta and serve with spring onions.

Wednesday, November 9, 2011

Lamb With Roasted Potatoes




Ingredients

1 kg Lamb Rack

Marinade
100 ml Vegetable Oil
30 g Garlic
50 g Onions
20 g Ginger
10 g Coriander Seeds
5 g Cracked Black Pepper
Bread Crumb Mixture:
150 g Panko Bread Crumbs
20 g Parsley
5 g Oregano
40 ml Olive Oil
50 g Whole Grain Mustard

Potatoes
200 g Baby Potatoes
50 ml Oil
50 g Butter
25 g Garlic
2 g Rosemary
To Taste Salt and Pepper
Pinch of Paprika


Method

French cut the rack of lamb to remove any fat cap and sinew.

Once lamb is frenched, place into a clean plastic bag and pour all of the marinade into it. While in bag, massage with your hands to ensure even coating. Let it sit over night for the best results. After marinating, sear lamb on a hot pan for 1 minute per side. This will form a crust. Remove from heat and cool.

Wash potatoes well and dry. In a bowl add all of the ingredients for the potatoes and mix well, place into a baking tray and bake for 30 minutes.

Make bread crumb mixture by adding everything into a metal bowl and mixing gently with your finger tips.

Wednesday, October 12, 2011

Pumpkin-Spiced Whoopie Pies with Ginger Cream



total time
54 min
prep
20 min
servings
16 servings
What You Need
1 pkg. (2-layer size) yellow cake mix
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
2 tsp. pumpkin pie spice
1 cup canned pumpkin
1/3 cup oil
1/3 cup water
3 eggs
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
1/3 cup finely chopped crystallized ginger
1/4 tsp. ground cinnamon
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1/2 cup Halloween sprinkles

Make It

HEAT oven to 350ºF.

BEAT first 7 ingredients with mixer until well blended. Scoop into 32 mounds, 3 inches apart, on baking sheet sprayed with cooking spray, using about 2 Tbsp. for each.

BAKE 12 to 14 min. or until toothpick inserted in centers comes out clean. Cool on baking sheet 2 min. Remove to wire racks; cool completely.

BEAT cream cheese, marshmallow cream, ginger and cinnamon in large bowl with mixer until well blended. Whisk in COOL WHIP. Spread 3 Tbsp. onto flat side of 1 cake; top with second cake, flat-side down. Roll edge in sprinkles. Repeat with remaining cakes. Keep refrigerated.

Desserts Dirt & Worm Cakes



total time
3 hr 20 min
prep
20 min
servings
24 servings, 1 cupcake each
What You Need
24 white cupcakes
1 cup boiling water
1 pkg. (3 oz.) JELL-O Orange Flavor Gelatin
2 cups thawed COOL WHIP Whipped Topping
48 worm-shaped chewy fruit snacks
2 OREO Cookies, finely crushed (about 3 Tbsp.)

Make It

PLACE cupcakes in muffin pan cups. Use large fork to pierce holes at 1/4-inch intervals in tops of cupcakes.

ADD boiling water to gelatin mix; stir 2 min. until completely dissolved. Drizzle over cupcakes with small spoon.

REFRIGERATE 3 hours or until gelatin is firm. When ready to serve, dip bottom of muffin pan in warm water 10 sec.; unmold onto serving plate. Frost with COOL WHIP. Garnish with remaining ingredients.

Raspberry Angel Cake>......




total time
3 hr 20 min
prep
20 min
servings
16 servings

What You Need
3 cups boiling water
2 pkg. (3 oz. each) JELL-O Raspberry Flavor Gelatin
1 pkg. (12 oz.) frozen red raspberries (Do not thaw.)
1 pkg. (7.5 oz.) round prepared angel food cake, cut into 21 thin slices
1 cup thawed COOL WHIP Whipped Topping

Make It

1
ADD boiling water to gelatin mixes in medium bowl; stir 2 min. until completely dissolved. Add berries; stir until thawed. Pour into 9-inch round pan sprayed with cooking spray.

2
ARRANGE cake slices in concentric circles over gelatin, with slices overlapping as necessary to completely cover gelatin.

3
REFRIGERATE 3 hours or until gelatin is firm. Unmold onto plate; top with COOL WHIP.

Thai BBQ Chicken




Ingredients

1×1.5 kg chicken, cut in half, bones removed and trimmed of fat Iceberg lettuce (halved and leaves separated into cups)
1 cup of picked mint leaves 1 cup of picked coriander leaves
1 cup Thai basil leaves Sweet chilli sauce

Marinade

5 coriander roots, washed and chopped
6 garlic cloves, peeled
5 Thai pink shallots, peeled
1 birdseye chilli
1 tablespoon minced turmeric or turmeric powder
2 tablespoons freshly ground white pepper
3-4 tablespoons fish sauce to taste
2-3 tablespoons palm sugar to taste

Method

For the marinade, use a heavy mortar and pestle or food processor, and pure?e the coriander roots, garlic, shallots, chilli and turmeric. Add the pepper, fish sauce and sugar to taste, and mix well. Rub the marinade into and under the skin of the chicken and leave to marinate in the refrigerator for 2–3 hours.

Remove the chicken from the refrigerator and allow it to come to room temperature. Prepare your barbecue for direct grilling over a medium heat. Add the chicken. Seal the chicken, skin side down, until crisp and golden brown. Then lift off the heat and separate the coals to cre- ate an indirect method of cooking. If using gas just turn the inside burners off and close the lid. Cook the chicken for 20 minutes or until cooked through. Just before serving the chicken glaze with lashings of sweet chilli sauce.

While the chicken is cooking prepare your herbs and lettuce and arrange on a platter along with some extra chilli sauce. When the chicken is cooked and rested carve into strips and serve in a bowl alongside the garnishes and allow your guests to build their own lettuce cups filled with treats.

Monday, October 3, 2011

Poule Au Pot




Ingredients

1 3-pound/1.5 kg chicken
About 8 cups/2 litres chicken stock
1 bay leaf
1 thyme sprig
1 tarragon sprig
Salt and pepper
6 garlic cloves, peeled
2 large leeks or 4 small, cleaned, trimmed and thickly sliced
12 pearl onions, peeled
4 carrots, scraped and cut into chunks
3 celery stalks, cut into finger lengths
1/2 small turnip, sliced
3 parsnips, scraped and sliced

Method

Lay a large piece of cheesecloth onto a work surface and put the chicken breast-side down onto it.

Gather up the edges and tie them with the kitchen string.

Put the chicken into the pot, breast-side up and pour over chicken stock. Bring to a boil.

Skim off the foam that rises until no more forms, about half an hour.

Add the bay leaf, thyme, salt, garlic and leeks.

Turn the chicken, breast side down. Cover, and simmer very gently about 20 minutes more.

Add the remaining vegetables, turn the chicken breast side up, and continue cooking until the juices in the chicken run clear and the vegetables are tender, about 20 minutes longer.

The chicken will be so tender if pulls apart easily.

Serve pieces of chicken and vegetables with some broth pooled around.

Biryani Rice




Ingredients

400 g / 14 oz / 1 3/4 cups Basmati Rice, washed and drained
55 g / 2 oz / 1/4 cup Ghee (Minyak Sapi) or Margarine
6 Onions, peeled and sliced
10 Shallots (Red Onion), peeled and sliced
2 Lemongrass (Serai), bruised
1 Bulb Fresh Ginger, finely sliced into small strips
1 Screw Pine Leaf (Daun Pandan), shredded and knotted
4 Tomatoes, finely chopped
2 Tbsp / 1 fl oz Tomato puree - optional
435 ml / 14 fl oz / 1 3/4 cups Chicken or Beef Stock
125 ml / fl oz 1/2 cup Evaporated Milk
2 tsp Saffron Strands
60 ml / fl oz 1/4 cup Rose Water
1 cup Raisins
1 cup toasted Cashew Nuts
Crisp-fried Shallots (Bawang Goreng) for garnish
1 bunch Mint Leaves (Daun Pudina), chopped and rinsed
Banana Leaves (enough to cover pot)
Salt to taste

Whole Spices Ingredients:

5 Cloves
6 Cardamom Pods
4 Star Anise
2 Cinnamon Sticks

Method

Melt Ghee and sauté the whole spices ingredients for a few minutes.

Add in Onions, Shallots, Fresh Ginger, Lemongrass and Screw Pine Leaf (Daun Pandan), and fry till golden.

Add in Raisins and fresh tomatoes; cook till tomatoes begin to soften.

Add in Basmati Rice and stir gently.

Then, add Beef or Chicken Stock (ratio to rice is 1.2:1), Cashew nuts, Saffron Strands, a little salt (optional, depends on the
saltiness of stock), half of the fresh Mint leaves, and Evaporated Milk. *Optional* Tomato puree can be added at this stage.

Cook on moderate heat and stir occasionally till rice softens.

Add in Rose Water, crisp-fried Shallots and the remaining Mint leaves.

Cover the rice with Banana Leaves, then cover the pot and cook till rice is tender (5 -10 minutes).

Serve steaming hot and garnish with left over Raisins, Cashew Nuts, crisp-fried Shallots and Mint Leaves to taste.

Freshwater Prawn Rendang



Ingredients

60ml / 2 fl oz / 1/4 cup vegetable oil
500ml / 16 fl oz / 2 cups coconut milk (santan cair)
500ml / 16 fl oz / 2 cups water
2.5cm / 1 inch cinnamon bark (kulit kayu manis)
3 star anise
5 cloves
3 Kaffir lime leaves(makrut, daun limau purut)
55g / 2 oz / 1/2 cup roasted, pounded desiccated coconut paste (kerisik paste)
1kg / 2 pounds, 3 oz freshwater prawns (udang galah), legs and feelers removed, deep-fried for 3 minutes and drained
1 turmeric Leaf (daun kunyit)
Calamansi lime (limau kasturi) - to taste

For Paste(to be finely grounded)
4 tbsp / 2 fl oz chili paste or red chilies or bird's eye chilies (cili padi)
3 candlenuts (buah keras, kemiri) or macadamia nuts
15 shallots (red onions), peeled
4 garlic cloves, peeled
3 lemongrass (serai), finely sliced
1cm / 1/2 inch fresh turmeric (kunyit), peeled
1cm / 1/2 inch galangal (lengkuas or blue ginger), peeled
1 m / 1/2 inch ginger, peeled
3 Kaffir lime leaves(makrut, daun limau purut)
White sugar or palm sugar (gula Melaka) to taste

Method

Heat oil and sauté the paste until fragrant. Lower the heat in order not to burn the spices. Cook slowly till oil surface.

Add in cinnamon bark, star anise and cloves. Once the fragrance of the spices arises, add in coconut milk.

As the gravy starts to boil, immediately bring down the heat to prevent the coconut from curdling.

Add in turmeric leave, white sugar (or palm sugar) and salt. Simmer until the gravy thickens.

Add in the prawns and continue to simmer until the oil separates and the gravy is slightly dry.

Turn off the fire and add in Kaffir lime leaves and roasted, pounded desiccated coconut paste (kerisik paste). Stir them well.

Add in calamansi lime juice to taste, and serve.

This rendang can be served with rice, bread or traditional malay rice cake (ketupat).

nikmati hidangan anda,enjoy your meal,profiter de votre repas,享受您的膳食

Saturday, October 1, 2011

Peach Frozen Yogurt





Ingredients

4 cups peeled and diced fresh peaches
1/2 cup superfine sugar (fruit sugar)
2 tbsp lemon juice
1 tsp vanilla extract
2 cups yoghurt
3/4 cup whipping cream, whipped to soft peaks

Method

Purée peaches in a blender until smooth.

Blend in sugar, lemon juice and vanilla until sugar has dissolved.

In a separate bowl, stir yogurt to smooth and whisk in peach purée.

Fold in whippewd cream and process in an ice cream maker following manufacturer's instructions.

Scrape frozen yogurt into a non-reactive container and freeze until firm, at least 3 hours..

Wednesday, September 14, 2011

Beef Tongue Confit With Banana Cake And Mixed Greens Tossed In Guava Vinaigrette



Ingredients

1 kilo Beef tongue

Brine:
1.2 liters Water

300 ml Beer

2 pieces Star Anise

10 g Garlic

20 g Onions

120 g Salt

50 g Sugar

30 g Sodium Nitrate (optional)


Salad:
300 g Mixed greens

50 g Mango Jam

25 ml Distilled vinegar

75 ml Canola Oil

To taste Salt and pepper


Banana cake:
200 g Saba banana

10 g Salt

50 g Butter

50 g Sweet potato

Method

Wash beef tongue in water with salt.

Mix all brine ingredients together and whisk until all the granules are dissolved. Place tongue in brine and let sit for 3 days in chiller.

After 3 days wash under cold running potable water. Place into pot and cover with oil or lard. Cook over low heat for 3 hours. Remove from heat oil and drain on rack. While still warm remove skin on tongue with paring knife. Set aside to cool.

Boil bananas in water until fork tender. Do the same with the sweet potato. Place into a metal round bottom bowl and mash with whisk or potato masher. Season with salt and pepper then mix in butter. Form into cakes and lightly coat in flour.

Pan fry in a little butter until the cake forms a crust.

Mix all ingredients for vinegrette together then toss in mixed greens and set aside.

To plate place banana cake in center of plate slice tongue and fan out on top of banana cake. Top with mixed salad greens and serve.

Wednesday, August 10, 2011

cinta dan wanita

tuhan menjadikan kita berbeza beza.
tapi tuhan jadikan cinta supaya kita bersatu..
wanita jangan dibilang dia cantik..
tapi dibilang sangat cantik

wanita dijadikan atas nama cinta
kalau kita cari pasti jumpa
tapi jumpa yang macam mana?
kita yang buat pilihan..

keindahan wanita tak siapa yang tahu..
tapi yang pasti dia tetap indah
penantian ini pasti membuah kan hasil
cinta tak datang kalau tak dicari

Saturday, August 6, 2011

kebabs




Lucknow is proud of its Kebabs. The Kakori Kebabs, Galawat ke Kebabs, Shami Kebabs, Boti Kebabs, Patili-ke-Kebabs, Ghutwa Kebabs and Seekh Kebabs are among the known varieties.

The Seekh Kebab has long been considered a piece de resistance in the Awadhi dastarkhwan. Introduced by the Mughals it was originally prepared from beef mince on skewers and cooked on charcoal fire. Now lamb mince is preferred for its soft texture.

The 100-year old Tunde ke Kebab in Chowk is the most famous outlet for choicest Kebabs even today. [2] Tunda Kebab is so named because it was a specialty of a one-armed chef. This restaurant's signature dish is its masala which is a zealously guarded family secret and prepared by women in the family. It is said to incorporate 160 spices.

Kakori kebab is considered blessed since it was originally made in the place by the same name in the dargah of Hazrat Shah Abi Ahder Sahib with divine blessings. Kakori Kebab is as far as perfection could go. The mince for the kabab is to be obtained from no other part but the raan ki machhli (tendon of the leg of mutton) other ingredients include khoya, white pepper and a mix of powdered spices which remains a closely guarded secret adds to the perfect blend.

The Shami Kebab is the most important of them all. Made from mince meat, with chopped onion and coriander and green chillies usually added to the mixture, the kebabs are round patties filled with spicy surprises and the tangy raw greenmango. The best time to have them is May when the fruit of the mango tree is in its infancy. When mangoes are not in season, kamrakh or karonda may be substituted for kairi, as both having a tart flavour reminiscent of the raw mango.

A variant made without any admixture or binding agents and comprising just the minced meat and the spices is the Galawat kebab.

An unusual offering is the Pasanda Kebab, piccata of lamb marinated and thensautéed on a griddle.

Boti kebab is lamb marinated in yoghurt and skewered, then well cooked. Traditionally, Boti Kebab (Lamb) is cooked in a clay oven called a tandoor. You can achieve an authentic tandoor flavor using your own barbecue grill.

Vegetarian kebabs include Dalcha Kebab, Kathal ke Kebab, Arbi ke Kebab, Rajma Galoti Kebab (kidney bean kebab cooked with aromatic herbs), Zamikand ke Kebab (Lucknowi yam kebabs), etc.

Saturday, July 23, 2011

Paramore Live in Singapore 2011


Paramore return to rock Singapore! The award winning American band are back for their second show at the Singapore Indoor Stadium on 21st August 2011. True to their promise, fans who just can’t get enough of them will rejoice in this news. The American band totally rocked Singapore last year with a sold out stadium.


The band took the world by storm with 2005’s All We Know is Falling, 2007’s Riot and 2009’s Brand New Eyes, their highest charting album to date.

Join frontwoman Hayley Williams, Jeremy Davis and Taylor York in their next exciting journey of Paramore!

Touring with them are special guests,The Swellers, an American punk rock band from Michigan who will support as the opening act. Formed in 2002, the quartet have released five albums and played The Vans Warped Tour.

RSVP to the Official Paramore Singapore Event Page and share your excitement!

Friday, July 22, 2011

Incubus Live in Kuala Lumpur 2011



International American rock band, Incubus, will make their return to Kuala Lumpur for a one-night-only concert at Stadium Negara, on 23 July 2011 (Saturday). From Calabasas, California, Incubus brought together hard rock, metal, funk and pop melodies to great success in the first decade of the 21st century. A hit with both modern rock and mainstream audiences, Incubus conquered radio with a series of relationship songs that may have sanded down the band’s rough edges but secured a large fan following.

Incubus started branching out creatively and earned mainstream recognition with the release of their 1999 album Make Yourself. In 2001, Incubus became even more successful with the single “Drive” and their follow up album Morning View. The band recently completed a seventh studio album, If Not Now, When?, which will be released in July. With their seemingly unstoppable fame, there couldn’t be a more exciting time to catch this band live. If not now, when? You definitely do not want to miss this night.

Brandon Boyd on the new album: “If Not Now, When? is the coalescing of this slow arc. The wave that has been traveling so long, about to break. A force that is capable of both beauty and destruction, but is most noteworthy because of it´s uniqueness as an event that will never occur again. Waves have broken before it, waves will break afterwards, but each one is an individual canvas. This one is ours. Yours and mine. So, if success is a drug, then Incubus is a functioning addict. I know how trite it sounds to be commenting on our own success but I see our addiction as a collective one. You have enabled us thus far and what we are creating in the process will be worthy of conversation for a long time to come. When I say ‘WE’ I mean you and I. All of us. This is, after all, a conversation that started in the early 90’s and has continued until today. A stroll along a winding path through many landscapes and over much terrain. Yes, our bones ache, our dogs are barkin’, our shoes have holes in them, and we don’t look as good with our shirts off anymore. But that doesn’t mean we won’t keep walking! And conversing along the way. I’d like to start thinking of success less as an opiate and more of a segue into the good parts of a conversation. See you soon, girls and boys. We love making music and we feel blessed and grateful to have your attentions today and hopefully tomorrow!”

Thursday, June 23, 2011

God Loves Them More

This post is for a good dear friend who recently lost the person she loves.

It must be hard for you, really hard. Losing someone who is so dear to you. I have been there, and I still feel it up to this very moment. How can we ever forget their smile, their laughter? Only to find out we won’t be hearing it again. It was all out of a sudden. Today we were talking happily, telling jokes, stories of our lives. Yet the next day, they’re gone forever. All that is left are their giggles ringing inside our ears. All that is left are photos of those good times together. All that is left are sweet memories. All that is left are images on how cute she looked when she eats her muffin. All that is left are the press cuttings of that tragic accident.

But it is the will and act of Allah. Death is inevitable, sooner or later we all are going to face it. It just happens that those who we dearly love had their turn ahead of us. If we think we love them so much, Allah loves them more. All we can do is send them prayers and may we be reunited with them one day. That one sweet day where sorrow cease to exist. There will only be eternal happiness. All we can do is just pray for that moment to happen.

My dear friend. We have to be strong. Our life may seem incomplete without them, but we have people around us who will always complete the missing pieces in our lives, as long as we have faith. Life, no matter how cruel it is, has to go on. Allah will never test us beyond what we can endure, because Allah is The Most Loving and Merciful.

Al-Fatihah

Ketegaran Cinta...

Ruang waktu yang terbentang
Memenjarakan Perasaan Cinta ku
Berdiri dengan kaki cinta menopang dengan kekuatannya
Menancapkan kata sehati dan tak pernah ingin mengingkari

Lembut cinta menemani sang Putri kerinduan
Kicauan Cinta dari hati yang lain
Merdu terdengar.......
Membujuk untuk merubah haluan
Mencoba Menyandarkan Perahu Cintanya di hati

Malaikat cinta.........
Matikan perasaan cinta ku
Disaat........
Cinta akan memalingkan wajahnya untuk cinta yang lain
Biarkan lah dirinnya hangat
Disaat.....
Kerinduan itu merendam kedalam jiwa
Menemani pengharapan cinta untuk kekasih hati

Meminta dengkuran kata-kata indah mu
Untuk mendampingi hatiku yang rindu ini
Menunggu...
Menunggu Mu datang dan memetikan bunga kerinduan
Yang bersemi di hati.....
Dan menyelipkan sekuntum diantara
Hatiku.... Hatimu.....

Kesendirian Cinta

Terluka....
Akan cerita cinta..
Mengumandangkan hati pada akan kicau rindu
Rindu akan goresan lembutnya cinta.

Terbias akan suasana sedih......
Membawakan aku pada congkaknya hati
Gemurut menggigil di tengah kedinginan jiwa tanpa asmara
Membiarkan kekosongan ditelan waktu tanpa harus tersadari.

Membelakangi cinta yang datang
Membalikan wajah disaat wajah itu menatap ku
Mengenangkan akan goresan hati yang berlalu
Yang membenamkan aku pada kebisuan cinta.

Ketidakpastian hati...
Membingungkan dua perbedaan yang ada di jiwa
Harus kah aku berlari dan terus berlari di kesendirian
Ataw memeluk dan menyayikan nyayian cinta pada bidadari yang datang.

Biarkan kan hati berbicara apa yang dia tuangkan
Menyulam satu persatu perasaan hati yang terkoyak
menjadikannya satu keindahan di balik kesendirian
Sehingga hati berdendang mengalun kan syair cinta
Untuk sang tercinta.......

Menanti Hadirnya Cinta

Ketika Senja akan di telan bumi
Angin berhembus meninggalkan dedaunan yang berguguran
Mengarahkan mata pada satu pandangan
Memandang satu Cinta yang ada dalam hati

Cinta.....
Segenggam harapan yang kau hadirkan di depan ku
Membuat kaki cinta mampu bangkit dari keterpurukan
Membuat kasih dan sayang lebih di mengerti
Memberanikan diri untuk membenamkan cinta dalam kehidupan

Cinta.....
Tersenyum dirimu melihat aku
Seakan tahu apa yang hati rasakan
Mengerti bahwa kini aku belum bisa memiliki mu

Cinta.....
Aku harus mengerti sandiwara ini
Permainan cinta yang berjalan sesuai dengan alurnya
Merajut cinta diantara kasih sayang yang tak tahu arah
Menempatkanya pada tempat yang ada
Sehingga hidup dan cinta saling berjalan bersama.

Kasmaran

Lembut tatapan mu meluluhkan ketakutan ku
Naluri mencintai berlari menghampiri hati
Merayu untuk kembali.....
Memaksa cinta berdiri dari keterpurukan hati

Kasih putih....
Menghampar luas dihadapan
Mengisyaratkan dua hati saling bertaut kasih
Mendekat dan mendekap ingin menyatukan menjadi segumpal keindahan

Halusnya jari jemari cinta mu
Membelai indah hati yang luka
Sedikit demi sedikit menghapus cerita lama
Memulai cerita dengan keikhlasan cinta

Alunan jeritan sayang merdu terdengar
Mengalir mengikuti alur takdir
Berniat untuk mengakhiri kemuara Cinta
Menenggelamkanya sambil berpelukan
Cinta ku...Cinta mu.....

Mahakarya Cinta

Mahakarya Cinta

Berlinang air matamu
Membiaskan seuntai kata cinta
Berkata melalu seikat perasaan yang ada
Melantunkan alur cerita di atas sandiwara cinta

Senyuman mu....
Mengisyaratkan suatu keikhlasan
Membimbingku masuk kedalam penggalan hati
Yang ku cari selama ini

Membelai mu adalah keinginan ku
Ketidakberanian ku membakar hasrat yang ada
Membalikan ketakutan menjadi seberkas cahaya
Yang akan menerangi mu

Cinta....
Hadirnya akan diri mu ditengah hidup ku
Memberi ku arti yang tidak aku ketahui
Menyadarakan aku dari fatamorgana cinta
Karena kamu adalah "Mahakarya Cinta"

ayam kurma

Chicken Korma


6 Tbsp / 1 1/2 oz Ghee (Minyak Sapi)
2 Onions, peeled and finely sliced
10 Shallots (Red Onions), peeled and finely sliced
12 large Green Chilies, de-seeded and cut in halves (optional)
1 Limes (Limau Nipis) - halved
1 Lemongrass (Serai)- halved and bruised
10 Cherry Tomatoes - halved
4 cm / 2 inch Cinnamon Bark (Kulit Kayu Manis)
3 Star Anise
4 Cardamom Pods
5 Cloves
3 Tbsp of Kurma or Korma Powder
1 kg / 2 pounds / 3 oz Chicken
1 litre / 32 fl oz Coconut Milk (Santan Cair)
1 cup water
4 Potatoes, quartered
150 ml / 5 fl oz Natural Yoghurt
6 Tbsp / 1 1/2 oz Almond, finely grounded
4 Tbsp / 1 fl oz Crisp-fried Shallots (Bawang Goreng)
Handful of Coriander (Cilantro, Chinese Parsley or Ketumbar) - finely sliced
Handful of Mint Leaves (Daun Pudina) - finely sliced
Salt, pepper and sugar to taste

Paste Ingredients A (to be finely grounded)
15 Shallot (Red Onion), peeled
3 Garlic cloves, peeled
2 cm / 1 inch of Ginger, peeled
1 Onion

Paste Ingredients B (to be finely grounded)
1 bunch Parsley
5 Coriander Roots - cleaned, save leaves for garnish
10 sprigs Mint Leaves (Daun Pudina) - save half for garnish
4 Green Chilies, seeds removed
1 cup of water


Method

Melt Ghee in a pot and fry 1 Onion together with the fresh Shallots.

Add in spices: Cinnamon, Star Anise, Cardamom, Cloves, and Lemongrass.

Fry till fragrant and golden.

Add in Paste (A), Stir-fry for 5 minutes.

Then, add in Korma powder and Paste (B).

Stir well and fry for approximately 20 minutes over moderate heat till excess oil begins to appear on the surface.

Wait for a few minutes until most of the water has been evaporated.

Add in Chicken pieces and continue cooking over moderate heat for 5 minutes.

Add in Coconut Milk, water, Potatoes, grounded Almonds and 4 Green Chilies.

Also add in salt, pepper and sugar to taste.

Stir well and simmer gently over a low fire till gravy thickens and Chicken becomes tender (approximately 35 minutes).

Just prior to serving, add in Yoghurt, a squeeze of fresh Lime Juice, Cherry Tomatoes, Mint and Coriander leaves, Fried Shallots and the remaining Green Chilies.

Fold them together and simmer for another half a minute.

Dish onto a serving plate.

Garnish with crisp-fried Shallots (to taste).

Serve with rice or Nasi Biryani.

Note: Beef and Mutton can be substituted for Chicken.

cake of the day

Kek Lapis Asam Manis

Bahan:

· 4 biji telur
· ½ cawan susu pekat
· 1 cawan gula
· 1 cawan mentega
· Gula asam manis secukupnya(asam bulat keping)
· Biskut marrie (dikisar halus seperti tepung)
· 2 jenis pewarna

Cara-cara:

· Pukul sehingga kembang campuran gula dan mentega
· Masukkan telur, susu pekat dan serbuk marrie, kacau sehingga sebati
· Bahagikan adunan kepada 2 bahagian dengan warna yang berlainan
Kukus satu persatu lapis selama 5 minit berselang-seli dengan gula asam manis


Kek Batik





Bahan :

3 1/5 buku butter cup
600g (sekati) biskut mary
½ cawan milo
½ cawan koko
1 cawan gula
1 cawan air
2 biji telur

Cara buat :
1. Cairkan butter cup.
2. Selepas butter cup cair, masukkan gula, air, koko dan milo.
3. Kemudian masukkan telur yang telah dipukul.
4. Perlahankan api dan kemudian masukkan biskut serta kacau sehingga sebati.
5. setelah sebati, masukkan biskut ke dalam bekas acuan.



Kek Buttercup







Bahan:


· 3 biji telur ayam
· 1 cawan gula halus
· 1 buku buttercup
· 1½ cawan tepung kek
· 1 sudu kecil esen vanilla
· Sedikit susu pekat (untuk lembab)

Cara-cara

1. Pukul buttercup dan gula halus
2. Masukkan selang-seli telur ayam dan tepung kek ke dalam bahan tadi
3. Masukkan pula esen vanilla dan kemudian susu pekat
4. Bakar sehingga masak

Friday, June 17, 2011

Kopitiam food @ Chawan, Bangsar

Kopitiam food @ Chawan, Bangsar

Chawan Drinks
great drinks for a hot night

I'm getting bored about blogging about Ipoh, hence here's a post on good old Kay-el food. Chawan, the restaurant which took over Devi's Corner in Bangsar finally opened last weekend. For the first day, it was super packed. Since it looked so promising, we joined the crowd to find out what is so great about the place.

Nasi Lemak Chawan
Malaysia's unofficial national dish - nasi lemak (RM12.90)

I like the decor of this place (sadly I didn't snap any pixs, as we sat outside) - they try to recreate old fashioned kopitiam with modern touches - zinc tables, cement benches, long ceiling fans and etc.

Ayam Berempah
scrumptious ayam berempah

The menu is typical kopitiam fare - a mix of Malaysian favourites from North to South. There's mee rebus, nasi briyani - traditional favourites from the Sorth. Lurking from the North, is Nasi dagang with tongkol ikan curry. There's also assam laksa, Ipoh Kuey Teow and the perennial favourite, nasi lemak. For breakfast, food is much lighter with bread and snacks. The more substantial meals are only available from 11am onwards.

Ipoh Kuey Teow
dismal Ipoh kuey teow (RM9.90)

As they have been doing brisk business since they started business, there was little choices left. I wanted Nasi Dagang but that was unavailable hence, I ended up with Ipoh Kuey Teow. Not authentic stuff as they had added loads of stuff inside, I kinda preferred the plainer variety available at Old Town Coffee.

What we were impressed with was their Nasi Lemak. We had a portion with ayam goreng berempah and it was extremely good stuff. The rice was fluffy and fragrant while the sambal was not overly sweet nor spicy till the tongue numbs over. Thumbs up to the fried chicken - aromatic with spices and so juicy. We also loved their drinks - honey lemon and honey lemon tea. Here you could taste the honey versus the watered down versions you get in other places. Coffeelovers will be happy to discover, they serve various types of coffees from all over Malaysia - kinda similar to the Coffeehut in Taman Tun Dr Ismail.

Although we generally loved the place (even service was very good) but prices are definitely much higher, than your normal kopitiam. (drinks are about RM5)

Chawan
Jalan Telawi 3
Bangsar

Halal. Open from 8am onwards till late.

Disclaimer: The opinions expressed here is entirely based on my personal tastebuds and may vary for others. The reviewer also declares that she has not received any monetary or non-monetary compensation from the restaurant for writing this review.

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Dunia si kanak-kanak Palestin

[Entri ini adalah sempena Nakbah Palestin. Satu lagi sisi konflik Zionis-Palestine yang kurang dibangkitkan.]

www.greenstar.org

Seorang pakar psikologi kanak-kanak telah ke Palestin untuk mengkaji tentang psikologi kehidupan kanak-kanak di negara itu setelah sekian lamanya dijajah zionis laknatUllah. Sudah beberapa generasi berlalu tanpa kesudahan terhadap konflik ini.

Sungguh menyedihkan, apabila usahanya sendiri yang ingin membina taman tema kecil seperti mereka yang lain dengan dana sendiri dimana kanak-kanak di sana akan diberi masuk secara percuma telah dirobohkan rejim laknat zionis itu. Niatnya tidak lain tidak bukan semata-mata untuk melihat kanak-kanak di sana bergembira, setelah saban hari bergelumang dengan kematian, bedilan peluru serta ketakutan.

Tetapi itu yang regim zionis tidak mahu. Zionis tidak mahu kanak-kanak di sana bergembira. Mereka mahu kanak-kanak di sana sentiasa dalam ketakutan.

Suatu hari, beliau telah ke sekolah rendah di sana untuk membuat kajian psikologi kanak-kanak di sana.

“Murid-murid, sila lukis di kertas putih yang cikgu edarkan. Tema lukisan adalah bebas!”

Lalu dengan pantas semua pelajar di dalam kelas itu mula melukis.

Sudah diramalkan, mereka akan lukis apa yang difikiran mereka. Itulah menunjukkan kesucian pemikiran mereka.

Sekiranya kanak-kanak di Malaysia disuruh demikian, boleh diagak bahawa lukisannya berbentuk sebiji rumah, disebelahnya ibu, ayah dan dirinya, sunshine di bahagian atas kertas, dan pokok-pokok atau bunga-bunga di halaman.

Mungkin lukisannya seperti di bawah:

Lukisan tipikal kanak-kanak Malaysia

Suasana lukisan tersebut gembira, harmoni dan ceria.

Lukisan kanak-kanak Palestin pula?

www.gcmhp.net

Blood.

Death.

Violence.

Every single day.

The Palestinian children do not deserve to live like this.

Damn you zionists, damn you!

Saturday, June 4, 2011

Strawberry Cake


Ingredients

1 10-inche (30 cm) sponge cake
Strawberry Filling
4 pints (2 l) fresh strawberries
1/3 cup (3/4 dl) sugar
Vanilla Custard
2 cups (5 dl) milk
5 egg yolks
1 vanilla bean, cut in two lengthwise
2 tablespoons corn starch
1/2 cup dark rum
2 cups (5 dl) heavy cream (for decoration)


Method

Carefully cut the spongecake into three horizontal layers.
Strawberries
Save half of the strawberries for decoration. Cut the other half of the strawberries in small cubes -- an put in a bowl. Mix in the sugar og let it rest until the sugar has dissolved. It should become a little sirupy.
Vanilla Custard
Bring the milk, with the vanilla bean added, to a boil. Whisk the egg yolks with the sugar and corn starch. Add 1 tablespoon of water if the mixture becomes too thick. Remove the vanilla bean and then pour the milk over the egg mixture and whisk brisklyl. Pour the mixture back into the pot. Gently reheat the mixture and continue whisking until it becomes a thick cream. Pour the cream through a sieve and let cool. Whip 2/3 cup of the heavy cream and fold it in the custard.

Spread half of the vanilla custard and then half of the strawberry filling on the bottom layer of the sponge cake. Place the second layer on top of this and press gently. Repeat the above process before placing the last layer of sponge cake on top.
Tip! If you have extra time on your hands, you may cover the cake in plastic wrap and place it in the refrigerator for 24 hours before decorating. This will give the flavours time to settle a bit and will make a great cake even better!
For serving
Whip the remaining cream. Use a pastry bag with a spout to decorate, working it in an upward movement all around the cake. To crown the work add the remaining strawberries on top.

Thursday, June 2, 2011

Greek Salad With Popcorn Cheese

Ingredients

2 large tomatoes, cubed
2 Lebanese cucumbers, cubed
1 red onion, thinly sliced
1 cup of Kalamata olives, pitted and halved
1 ripe avocado, cubed
1/2 cup of fresh dill, finely chopped
1/4 cup of extra virgin olive oil
1 teaspoon red wine vinegar
Juice of 1 lemon
1 cup of Kefalotyri cheese, cubed


Method

Heat the oil in a deep fryer to 375˚F (190˚ C).

Mix all the vegetables in a large bowl with the dill, olive oil, red wine vinegar, lemon juice.

Deep fry the cheese at 375 ˚F (190 ˚C)* for 2 minutes approximately.

Toss salad and garnish with fried cheese on top.

mee bandung





Ingredients


60 ml / 2 fl oz Cooking Oil
1 block of Bean Curd or Tofu (Tauhu), fried
2 Eggs
3 Shallots (Red Onion), peeled and sliced
4 Garlic cloves, peeled and minced
2 cm / 1 inch Ginger, peeled and minced
2 Tbsp / 1 fl oz dried Chili Paste (Sambal Cili Kering) - soften 6 dried Chilies in hot water, drain, and blend
500 ml / 16 fl oz / 2 cups Chicken Stock
200 g / 7oz Prawns, shelled and de-veined
200 g / 7oz Squid tubes, cut as desired
125 ml / 4 fl oz / 1/2 cup Tomato Ketchup (Tomato Sauce)
2 Tbsp / 1 fl oz Thai Red Chili Paste - see below*
100 g / 3 1/2 oz Cabbage, shredded
3 stalks Chinese Flowering Cabbage (Choi-Sum or Sawi Bunga), cut into 3 cm length
200 g / 7oz Yellow Egg Noodles (Hokkien Noodles, Mee Kuning), blanched and drained
6 Fish Balls
Handful of Bean Sprouts (Tauge), tailed, if desired
Salt to taste

Home made Thai Red Chili Paste Ingredients(Makes 1 cup)
10 large dried Chilies (Cili Kering) - softened in hot water, drain, then finely chopped
2 red Bird's Eye Chilies (Cili Padi) - add more if you like it spicy
2 cm Galangal (Lengkuas or Blue Ginger)
5 Garlic cloves
2 tsp Thai Shrimp Paste or roasted Shrimp Paste (Belacan)
1 Lemongrass (Serai)
1 tsp Cumin powder
2 tsp Coriander powder
1/2 tsp Black Peppercorns (or powder)
1/2 tsp Salt
2 cm strip of
Kaffir Lime (Makrut, Limau Purut)
6 Coriander Roots, washed, finely chopped
4 Shallots (Red Onion)
Place all ingredients in a blender and blend to a smooth paste.

Garnishing Ingredients:
Crisp-fried Shallots (Bawang Goreng)
2-3 Red Chilies, seeded and sliced, (Optional)
2 Green Chilies, seeded and sliced, (Optional)
2-3 Spring Onion (Scallions), diagonally sliced
Handful of Coriander (Cilantro, Chinese Parsley or Ketumbar), chopped


Method

Heat Oil in a pan and sauté Garlic, Shallots and sliced Ginger.


Add in dried Chili Paste and Thai Roasted Chili Paste. Mix well and fry for 1 minute.

Add in Prawns, Squid and Fish Balls and stir-fry them.

Add in Chicken Stock, Tomato Ketchup, Egg Noodle, shredded Cabbage, and Chinese Flowering Cabbage (Choi-Sum or Sawi Bunga). Mix well and season with sugar and salt, to taste.

Add in Tofu, Coriander Leaves, and Bean Sprouts, and simmer. Break in Eggs to thicken Sauce.

Garnish as desired with crisp-fried Shallots, Red and Green Chilies, Spring Onions and Coriander Leaves. Serve immediately.

Friday, March 25, 2011

MANTERA vs Hikayat Merong Mahawangsa

Some of you probably heard of both names in the title of this blog post and know what it is about but as far as i know, a lot more Malaysians out there have no idea on these movies below and what is it about.


For your information MANTERA stands for Man Transformable Exo-Robotic Armour. *silence for 10 minutes*

YES. It’s a bit Errr the name but well the trailer looks promising!! At least the pictures i found online on the movie makes me want to watch it, and though the name is a bit Errr, i guess Cicakman still tops the list of one of the most stupid local superhero movie name.

So yeah, if you look at the poster above, you’ll probably think that this is a local production which is TRANSFORMER-like? Woot! No it’s not.

It’s more like Kamen Rider/Baja Hitam/蒙面超人 and the movie talks about an organization on an evil plan with some high-tech robotic machine involving some kick-ass nano-tech. Definitely, sound more interesting than Cicakman to me anywhere anytime any day!!

The main character in this movie got a bike that could transform into a robotic armor equipping the person to have superhuman powers. Lots of CGI involved. Read no more!

Watch the trailer below!!
*I read somewhere that some of the scenes were shot with Canon EOS 7D!

Then here comes another movie with the name – The Malay Chronicles : Bloodline or better known as Hikayat Merong Mahawangsa!! A KRU Studios production. This movie talks about something totally different than the movie above.

Featuring a history background back in the olden days during the days of Malay Rulers with heroes & warriors along with economical relationship with countries around the region.

You could probably relate it to some ancient Kung Fu film with a hero going against the evil force saving the people and well of course, there’s this girl who’s the love of his life. That kind of story. 300 was one of the film that came to mind when i watched the trailer of Hikayat Merong Mahawangsa.

Quite a lot of detailed shots with CGI effects added, the production cost seems to be a lot and from the trailer itself, the movie looks very very promising and i’m looking forward to this very movie that is scheduled to be out in March this year 2011.

Just. Watch the trailer below!

It is definitely an exciting year for Malaysia if you ask me. Good movies are coming up, good and quality ones!!

Not those lame stupid movies that can only cheat the local audience with production team/company/group that is ONLY satisfied with just the local box office earnings.

Looking at both the trailers above, it seems that there are movie makers in Malaysia who are really getting more serious into producing films that could make it big going beyond the shores of Malaysia.

I really hope that both movies won’t disappoint me when it is out. Won’t expect them to be as good as Transformer nor 300 but at least be at a certain standard that is. Will definitely catch them both in the cinemas when it’s out in 2011 this year!!

More Related Pictures below. Enjoy!! and be VERY excited in this 2 local movie production!! =)


#1 MANTERA – Man Transformable Exo-Robotic Armour


#2 MANTERA – Man Transformable Exo-Robotic Armour


#3 MANTERA – Man Transformable Exo-Robotic Armour


#4 MANTERA – Man Transformable Exo-Robotic Armour


#5 MANTERA – Man Transformable Exo-Robotic Armour


#6 MANTERA – Man Transformable Exo-Robotic Armour


#1 Hikayat Merong Mahawangsa / The Malay Chronicles : Bloodlines


#2 Hikayat Merong Mahawangsa / The Malay Chronicles : Bloodlines


#3 Hikayat Merong Mahawangsa / The Malay Chronicles : Bloodlines


#4 Hikayat Merong Mahawangsa / The Malay Chronicles : Bloodlines


#5 Hikayat Merong Mahawangsa / The Malay Chronicles : Bloodlines

Thursday, March 10, 2011

The Malay Chronicles: Bloodlines (Hikayat Merong Mahawangsa)



Based loosely on the 16th century historical document entitled ‘The Malay Annals’, ’The Chronicles of Merong Mahawangsa’ is an action-packed epic feature film, with mythical characters, magical moments and dazzling visual-effects sequences. Merong Mahawangsa was a descendant of Alexander the Great, a renowned naval captain and traveler who came to Asia several hundred years ago.

The year is 120 AD… a time when the Roman Empire is at the height of its power, during the reign of Hadrian – one of the Five Good Emperors. Meanwhile in China, the Han Dynasty is firmly cemented as the ruling empire and is expanding into Central Asia… one hundred years before the period of the Three Kingdoms. As the Roman fleet did their repairs and traded in Goa, they asked Merong Mahawangsa to escort a Roman prince to Southeast Asia, to wed a beautiful Chinese princess from the Han Dynasty. The Chinese princess and the Roman prince are supposed to meet halfway and be married on neutral grounds.

However, the pirate nation of Geruda had other plans. They decided to kidnap the Chinese princess and use her as ransom. En route to the Straits of Melaka, Merong Mahawangsa’s fleet was attacked by Geruda’s forces while stopping at a small island to replenish supplies.

Will Merong Mahawangsa be able to rescue the Princess and re-unite her with her betrothed in a marriage that is set to bring together two great civilizations from the East and West ?

Monday, March 7, 2011

Durian Delight Cheesecake


Ingredients:

1 piece 22 cm / 11 inches blind-baked Tart Shell – see below*
900 g / 1 ¾ pounds Cream Cheese
½ cup / 4 fl oz Sour Cream or Natural Yoghurt
¾ cup / 6 fl oz Honey
1 Tbsp / ½ oz Castor Sugar
4 Large Eggs, separated
½ cup / 4 fl oz Fresh Milk
1 ½ cups / 12 fl oz Durian Flesh
1 Tbsp / ½ fl oz Vanilla Essence
Castor Sugar for dusting

22-cm Blind-baked Base Ingredients*:
150 g / 5 oz Butter, cut into large cubes, chilled
¼ cup / 2 oz Caster Sugar
1 Egg
1½ cups / 12 oz All-Purpose Flour
½ cup / 4 oz sliced toasted Almonds
Green Beans / Chickpeas – enough to cover pan for a layer
Method:

With an electric mixer, blend the Cream Cheese till smooth.

Add in Egg Yolks one at a time, and leave the mixture blending for 2 minutes to mix well.

Add in Sour Cream, Honey and Milk, and Vanilla Essence. Blend till smooth.

Occasionally, use a plastic spatula to scrape the side of the bowl to avoid clumps.

Add in Durian flesh and mix well.

In another bowl, beat Egg Whites till white and fluffy.

Fold the Egg Whites into the batter.

Pour batter unto Blind-baked Base, and bake for 50 minutes at 180°C (350°F).

Turn off the oven heat, and leave the door ajar. Allow the Cheesecake to cool in the oven for an hour or two.

Once the Cheesecake has cooled, dust the top lightly with Castor Sugar.

22-cm Blind-baked Base:
Place Flour, Butter, Sugar and Almond in a large bowl, and rub them through fingertips till rough dough is formed. Add in egg, and continue to knead the dough till smooth. Add cold water if necessary. Place to rest in fridge for 20 minutes. Place dough in a 22-cm non-stick spring form pan. Pat pastry into corners of the pan, making sure the pan is evenly lined with pastry before trimming off the excess. Score the pastry with a fork, and then place tin foil over the pastry and fill the top with Green Beans. Bake the pastry for 20 minutes at 180°C (360°F), till crust becomes nice and golden. Remove foil (together with Green Peas), and set aside to cool.

Mango and Banana Custard


Ingredients:

1 piece 22 cm / 11 inches blind-baked Tart Shell – see below*
3 large Eggs, beaten
80 g / 2 4/5 oz Castor Sugar
1 Tsp Vanilla Essence
45 g / 1 ½ oz All-Purpose Flour
450 ml / 15 fl oz Coconut Cream (Santan Pekat) or Milk
300 g / 11 oz / 2 Mangoes - peeled and cubed
300 g / 11 oz / 2 Bananas - skinned and thickly sliced; cut last to avoid oxidization
1 tsp Lemon Juice
2 tsp Brown Sugar
30 g / 1 oz sliced toasted Almonds
30 g / 1 oz Butter, leave at room temperature
Handful of Lemon Zest
Cinnamon Powder for dusting
Salt to taste

22-cm Blind-baked Base Ingredients*:
150 g / 5 oz Butter, cut into large cubes, chilled
¼ cup / 2 oz Caster Sugar
1 Egg
1½ cups / 12 oz All-Purpose Flour
½ cup / 4 oz sliced toasted Almonds
Green Beans / Chickpeas – enough to cover pan for a layer
Method:

Warm Coconut Cream on low heat. Avoid boiling to avoid Coconut Cream from curdling.

In a large bowl, whisk together Eggs, Vanilla Essence, Lemon Juice, warm Coconut Cream and Sugar. Add Flour in a little at a time. Whisk well.

Grease pan with some Butter.

Spread Fruits randomly in pan, and pour mixture onto Fruits.

Sprinkle Lemon Zest, Almonds, Brown Sugar, and Butter chunks on the top. Dust on Castor Sugar and Cinnamon Powder.

Bake in preheated oven at 180°C (360°F) for 20-25 minutes, till filling sets, and top is golden brown.

Serve warm with Ice Cream.

22-cm Blind-baked Base:
Place Flour, Butter, Sugar and Almond in a large bowl, and rub them through fingertips till rough dough is formed. Add in egg, and continue to knead the dough till smooth. Add cold water if necessary. Place to rest in fridge for 20 minutes. Place dough in a 22-cm non-stick spring form pan. Pat pastry into corners of the pan, making sure the pan is evenly lined with pastry before trimming off the excess. Score the pastry with a fork, and then place tin foil over the pastry and fill the top with Green Beans. Bake the pastry for 20 minutes at 180°C (360°F), till crust becomes nice and golden. Remove foil (together with Green Peas), and set aside to cool.

Johor Laksa


Ingredients:

Ingredients A:

125 ml / 4 fl oz Vegetable Oil
2 litres / 64 fl oz Coconut Milk (Santan Cair)
500 g / 1 pound 1 ½ oz fresh Prawns
300 g / 10 oz Indian Mackerel (Ikan Kembung), boiled and flaked
1 kg / 2 pounds, 3 oz Wolf Herring (Ikan Parang), grilled or boiled and flaked
100 g / 3 ½ oz Salted Fish (Ikan Masin)
2 small packets Meat Curry Powder – mixed with water to a paste
1 cup roasted, pounded desiccated Coconut (Kerisik)
1 cup Tamarind Juice (Assam Juice) - mix Tamarind Pulp with hot water, strain
15 Laksa Leaves or Vietnamese Mint (Daun Kesum), finely chopped
5 Mint Leaves (Daun Pudina), finely chopped
Salt and sugar to taste

Seafood Stock

Prawn heads / Fish bones (optional onion, Dried Shrimps, Lemongrass (Serai) and fresh herbs) fried till fragrant, add in water and bring to boil. Blend all ingredients well and strain.

Laksa Paste Ingredients:

3 cm / 1 ½ inch Galangal (Lengkuas or Blue Ginger), peeled
2 cm / 1 inch fresh Ginger, peeled
8 Lemongrass (Serai), sliced
5 Garlic cloves
½ cup / 4 fl oz dried Shrimps (Hebi, Udang Kering), soaked in cold water and drained
3 cm / 1 ½ fresh Turmeric (Kunyit), peeled
30 dried Chilies, soaked in boiling water and well drained
125 ml / 4 fl oz roasted Shrimp Paste (Belacan)
25 Shallots (Red Onion), peeled
1 cup water

Ingredients B (optional):

2 packets Spaghetti, boiled until cooked
2 Cucumbers, peeled, discard seeds and slice into thin narrow strips
250 g / 9 oz Bean Sprout (Tauge)
200 g / 7 oz Long Beans or Snake Beans (Kacang Panjang), sliced thinly
15 Basil Leaves, finely chopped
10 Calamansi Lime (Limau Kalamansi, Limau Kasturi), halved
1 Tbsp pounded Chili and roasted Shrimp Paste (Sambal Belacan)
Method:

Heat Vegetable oil in a heavy pot. Add in the Laksa Paste and render the Paste slowly. Fry till fragrant.

Add in Meat Curry Powder (mixed with water), and cook over moderate heat until fragrant and oil begins to appear on the surface.

Add in all the flaked Fish, dried Fish, Prawns, Coconut Milk and Seafood Stock. Add in fresh herbs (chopped), Tamarind Juice and roasted, pounded desiccated Coconut (Kerisik). Add in salt and sugar to taste.

Simmer over low heat for 20 minutes until gravy thicken, then serve the Laksa gravy together with Ingredients B.

Oxtail Soup (Sup Ekor)


Ingredients:

125 ml / 4 fl oz / ½ cup Vegetable Oil
500 g / 1 Pound, 1 ½ oz Oxtail, cleaned and cut into bite-size pieces
2 Tbsp, 1 oz Coriander Powder (Serbuk Ketumbar)
1 Tbsp / ½ oz Cumin Powder
1 Tbsp / ½ oz Fennel Powder
1 ½ Tbsp / 1 2/5 fl oz Tomato puree
1.5 litres / 2 Pints / 6 cups water
1 Carrot, peeled and diced
1 Potato, peeled and diced
2 Celery, diced
Handful Black Pepper, freshly cracked
Handful Coriander (Cilantro, Chinese Parsley or Ketumbar), chopped
Handful crisp-fried Shallots (Bawang Goreng)
Salt

Whole Spices:

4 Cardamom Pods
1 Cinnamon Bark (Kulit Kayu Manis)
6 Cloves
2 Star Anise

Paste Ingredients: - to be finely grounded

10 Shallots (Red Onions), peeled
4 Garlic cloves, peeled
2 Lemongrass (Serai), finely sliced
1 cm / ½ inch fresh Ginger, peeled
1 cup water

Method:

Mix Oxtails with flour, salt, black pepper, and sear in hot vegetable oil. Fry until all sides of meat are caramelized. Drain and set aside.

Using the same oil, sauté the Whole Spices and Paste until fragrant. Add in Coriander Powder, Cumin Powder and Fennel Powder, Black Pepper and sauté over low heat for 3-4 minutes until fragrant. Add in Celery, mix them, and off the fire.

Put the Oxtails into a big pot; add in Carrots, Potatoes, Tomato puree and the Spice Paste. Add in water, Coriander, Parsley, Lemongrass, crisp-fried Shallots, and Salt to taste. Mix them evenly and bring to simmer for 2-2½ hours, until the Oxtail is tender.

Just before serving, garnish soup with some Spring Onion and crisp-fried Shallots.