TOUGH WORLD

        IT HAS BEEN TWO MONTHS. 

         WE ARE STILL ADJUSTING 

                            AND

                      IT'S TOUGH!

OMBAK RINDU

BUBUR SOM SOM

100 g tepung beras
100 g tepung jagung
1,600 ml santan (500 ml KARA+ air)
100 ml air pandan (atau 100 ml air + pandan pes)
1 sk garam atau secukup rasa
sedikit pewarna hijau (opt)

SIRAP GULA MELAKA :-
500 g gula melaka
1000 ml air
2 helai daun pandan - disimpul


Cara-cara

Masak sirap gula hingga gula larut dan tapis.Ketepikan.
Satukan kesemua bahan2 dalam periuk dan gaul rata.Masak hingga pekat dan kilat,hingga adunan mendidih.(sebelum tu blender semua bahan itu selama 5 minit bagi mendapat adunan yg halus).
Tuang adunan ke dalam loyang atau acuan dan sejukkan.
Sajikan bersama sirap gula melaka

PEPPERCORN CRUST TUNA STEAKS WITH TOMATO SALSA

For the salsa
4 tomatoes, finely chopped
2 spring onions, finely chopped
¼ red pepper, finely chopped
for the chilli mayo
1tbsp sweet chilli sauce
For the fish
25g (1oz) tropical mixed peppercorns
1tbsp olive oil
4 x 150g (5oz) tuna steaks


Using a large knife roughly chop the tomatoes, onions and red pepper. Mix together in a bowl and add the sweet chilli sauce — enough to give the heat that you like.

Crush the peppercorns coarsely with a pestle and mortar — or use the end of a rolling pin in a small bowl. Sieve to remove the fine pepper — you can use this to season other meals.

Place the coarsely crushed pepper on a plate and roll the sides of the tuna in the peppercorns.

Heat the oil in a nonstick pan. When hot, add the tuna and cook for about 1-2 minutes on each side. Tuna should be served rare as it becomes very dry if over-cooked. Serve with salsa and salad leaves.

SEARED TUNA WITH ROASTED TOMATOES

1 clove garlic, finely chopped
rind and juice of 1 lime
5tbsp olive oil, plus extra for greasing
3tbsp chopped fresh rosemary
4 fresh tuna steaks
6 plum tomatoes, halved lengthways
1 red onion, thinly sliced
seasoning


Mix together the garlic, lime rind and half the juice, 2 tbsp of the oil and 1 tbsp of rosemary in a large dish. Add the tuna and coat with the marinade - marinate for 30 minutes.

Pre heat oven to gas 7, 220ºC, fan 200ºC. Place the tomatoes and onion in a shallow oven proof dish with the remaining rosemary. Drizzle with the remaining oil and season. Roast in the oven for 15 to 20 minutes, until tender and lightly browned.

Lightly oil a ridged cast iron grill pan or large frying pan. Heat the pan and cook the tuna steaks for 5 to 6 minutes turning once. Serve with the tomatoes and onion and drizzle the remaining lime juice over the top.

Braised Lettuce

 8 Little Gem or Red Gem lettuce, left whole
500ml vegetable stock
4 sprigs thyme
3 bay leaves
salt
pepper

Preheat the oven to 180°C, 350°F, Gas 5.

Trim the ends off the lettuces and discard any brown outer leaves. Lay in a baking dish and pour over the stock. Tuck the herbs in and around the lettuces and season. Cover with foil and bake in the oven for 10 minutes.

Remove the foil and bake for a further 10-15 minutes or until the stock has reduced and the lettuces are very tender. Serve alongside roast chicken.

CHICKEN AND BROAD BEAN FUSILLI

250g (8oz) chicken breasts, skin removed
125g (4oz) frozen or fresh broad beans
175g  (6oz) wholewheat fusilli
100g (31/2oz) fromage frais
50g (2oz) Parmesan cheese, grated
salt and freshly ground black pepper


Preheat the grill.

Bring a saucepan of salted water to the boil for the pasta.

In another, smaller saucepan, boil the broad beans.

Grill the chicken for 10 minutes, or until cooked through, turning once. Remove to a side dish and cut into pieces.

Meanwhile, cook the pasta until it is al dente. Drain.

In a warmed serving bowl, mix the pasta with the fromage frais and half of the grated Parmesan. Add the beans and chicken. Serve with extra Parmesan on the side.
 

LASAGNE

2 tbsp - olive oil
750g - minced beef
onion, peeled and chopped
yellow pepper, deseeded and chopped
100g - mushrooms, chopped
1 x 400g can - tomatoes, chopped
100g - beef stock
1 tbsp - tomato puree
300g - lasagne sheets
50g - butter
50g - flour
200ml - milk
50g - Cheddar cheese, grated



Preheat the oven to 200C/400F/Gas mark 6.
Heat the oil in a pan and brown off the mince.
Add the onion, pepper and mushrooms, and cook for another 5 minutes.
Add the chopped tomatoes, beef stock, and tomato puree and simmer for 15 minutes.
Meanwhile, to make the white sauce, melt the butter in a small pan, then stir in the flour to make a roux. Slowly whisk the milk and bring to the boil, whisking continuously, until it is thick and creamy. Add half the cheese and stir to melt.
Layer the mince and lasagne sheets, finishing with lasagne sheets on top.
Pour over the white sauce then sprinkle with the remaining cheese.
Bake in the preheated oven for 45 minutes, until the top is bubbling and golden.

FILLET OF SEABASS WITH MUSTARD AND OYSTER SAUCE

seabass fillet
1 tsp - mustard
1 tsp - osyter sauce
1 clove - chopped garlic
chilli, sliced
1 handful - coriander leaves
2 tsp - soy sauce
2 tsp - sesame oil
1/2 tsp - sugar
salt and pepper


Mix mustard, ground coriander, garlic, soy sauce, sugar and sesame oil together.
Add the seabass fillets to the sauce.
Put the seabass under the grill and cook for 5 minutes on each side.
Heat the rest of the sauce in a pan.
Pour the over the cooked seabass. Garnish with chilli and coriander leaves.

Serve with savoury rice or salad.

SLICK AND QUICK WRAP AND DIP

200g (7oz) - strong Cheddar cheese
small onion
1 tsp - wholegrain mustard
flour tortilla wraps
mixed salad of choice
clove garlic, peeled
2 tbsp - mayonnaise


Grate cheese and mix with chopped onion and wholegrain mustard.
Divide the cheese mixture equally between the four wraps and place in the grill or a small, hot frying pan.
Prepare the salad and place on your serving plate.
Chop garlic and fold into mayonnaise.
When the wraps are crisp on the outside and cheese is melted, plate and serve.

PAPPARDELLE ALLA CASA MIA

250g - Pappardelle
Cherry Tomatoes
Garlic Cloves (halved)
150g - Exotic Mushrooms
1/4 tsp - Dried Chilli Flakes
2 Tbsp - Virgin Olive Oil
2 Handfuls - Baby Spinach (washed)


Roast the halved cherry tomatoes, with the halved garlic and chilli flakes,with a splash of olive oil, for twenty minutes.
Halfway through the roasting, add some small whole exotic mushrooms.
Meanwhile bring some salted water to the boil,and add the pappardelle. After 5 minutes, add a handful of baby spinach leaves and cook for a further 4 minutes...

Remove and drain. Toss in a little olive oil.
Serve the pasta topped with the roasted tomatoes, garlic and mushrooms.

For the mushrooms, I used oyster, buna-shimeji and shiro-shimeji varieties. Whatever you can get is fine.

MACERATED STRAWBERRIES

150g (5oz) - strawberries
70ml (3fl oz) - cloudy apple juice
20ml (4 tsp) - runny honey
handful fresh mint leaves


Wash the strawberries and hull them using a teaspoon, then slice them in half lengthways and place them in a large bowl.
In a small jug, pour the apple juice and honey and mix well. Tear the mint leaves into small pieces and mix them into the liquid.
Pour the marinade over the strawberries and mix well but gently, making sure that you do not damage them. Cover the bowl with cling film and set aside somewhere cool, but not the fridge, for one hour.
After an hour, remove the cling film, and give the strawberries another mix, to ensure they are all covered with the marinade, and serve.

TOMATO AND ROCKET PASTA

50g-80g - Dried spaghetti
2 tsp - Olive oil
Onion, sliced into half moons
Large garlic clove, crushed
1/2 tsp - Sweet Paprika
1/2 tsp - Cayenne Pepper
1 tsp - Dried oregano
1 tbsp - Balsamic vinegar
2 tbsp - Tomato puree
Large mushroom, sliced
Cherry tomatoes, halved
Salt and Pepper
Small palmful - Fresh basil leaves
Small handful - Rocket, washed

Bring a pan of salted water to a boil and cook your spaghetti according to the packet instructions.
Place the oil in a frying pan over a medium heat, when hot add the onions and saute until soft. Add the garlic and cook through for another minute then sprinkle the paprika, cayenne pepper and oregano over the onion and garlic mixture then stir to combine everything. This mixture may become a little dry but do not fear.
Stir in the balsamic vinegar and tomato puree to the onion mixture, cook through for 2 minutes until everything is well combined. Add the mushrooms and tomatoes then cook until the mushrooms have soften (approx 3/4 minutes) Whilst the mushrooms and tomatoes are cooking, ladle some of the pasta water into the onion mixture to create a sauce. (There's no specific measurements for this part I'm afraid, start with one ladle then top the sauce up gradually to get the consistency you like)
Turn the heat down on your sauce, season to taste with salt and pepper (please be aware you'll have added salty pasta water so do taste it before you go crazy with the salt mill) tear up the basil leaves roughly and scatter over the sauce with the rocket and stir through.
At this point my pasta was just cooked, if it's cooked sooner then drain and leave it in the pan until you've reached step 4.
Add the hot pasta to the sauce and stir until everything is combined and smelling wonderful.

CHESHIRE CHEESE MELT WITH APPLE AND RED ONION RELISH

1 tbsp olive oil
knob butter
1 red onion, thinly sliced
1 red apple, cored and thinly sliced
½ tsp caster sugar
Few drops balsamic vinegar (optional)
2 slices thick crusty farmhouse loaf or ciabatta
100gCheshirecheese cut into slices (don't worry if it crumbles)
Fresh rosemary or thyme sprigs
Freshly ground black pepper


Heat the olive oil in a frying pan and add the butter and onion. Cook over a medium-low heat, stirring often, until the onion starts to turn golden.


Add the apple slices and continue to cook until softened.


Sprinkle in the sugar and cook until the onion and apple turn a rich, golden brown.


Remove from the heat and stir in the balsamic vinegar (optional).


Pre heat grill to high and toast the bread on one side only.


Heap the mixture on to the untoasted side.  Top with theCheshire cheese and 2 sprigs of rosemary or thyme.


Toast under the grill for a few moments until the cheese starts to melt and bubble. Serve at once



Use ordinary onion instead of red if you prefer.

LEMON AND THYME SPAGHETTI

• 100g (3½ oz) - spaghetti
• large onion
• clove garlic
• 1 tbsp - olive oil
• 2 tsp - fresh thyme
• lemon, juice and zest
• Parmesan to garnish

Put the pasta onto boil in salted water as per the packet instructions. 

Finely chop your onion and garlic. Gently fry them in half the olive oil until soft. 

When the onions are softened, add the thyme and cook for 2 minutes. 

Drain the spaghetti when cooked and add to the pan with the onions, garlic and thyme. 

Add the lemon juice, zest and a glug of olive oil and toss through the pasta. 

Serve immediately with lots of grated Parmesan on top. 

This is so easy and simple but tastes delicious

HAGGIS PANNINI

125g (5oz) - sliced haggis
panini or ciabatta roll
tomato, sliced
125g (5oz) - mozzarella cheese, sliced
basil leaves

Microwave the haggis according to pack instructions 

Toast the pannini or ciabbatta roll. 

Sandwich bread together with the hot haggis, tomato, mozarella and basil. 

Try tomatoes, mozzarella and fresh basil for starters and keep experimenting!

If you've a panini or toasted sandwich maker, fill and toast to warm filling through too.

TUNA STEAKS WITH WASABI MASH AND SUGAR SNAP PEAS

6 white baking potatoes
125ml (4floz) single cream
3tbsp (45ml) Wasabi paste
2tbsp sea salt
200g (7oz) sugar snap peas
2tbsp sesame seeds
2tbsp black sesame seeds
4 tuna steaks
juice of 1 lemon
2tbsp (30ml) olive oil
3tbsp (45ml) Teriyaki sauce
lemon wedges for garnish


For the mash

Peel and cube the potatoes. Bring a large pan of water to the boil and add the potatoes. Boil until soft then drain and mash. Beat in the single cream and wasabi paste. Check the seasoning and set aside with a lid on to keep warm.

For the sugar snap peas

Wash the snap peas and place in a microwavable bowl with 1 cup of water. Cover and microwave on high for 3 minutes. Drain and add to the plate.

For the tuna

On a plate combine the white and black sesame seeds, black pepper and sea salt. Put a griddle pan on high to heat up.

While the pan heats, wash the tuna steaks in cold water and pat dry with paper towel. Lightly role the ends in the sesame mixture, place on the hot griddle for two minutes each side. Squeeze lemon juice over the steaks while they cook.


Warm teriyaki sauce in microwave for 40 seconds in a dipping bowl, plate up all the elements of the dish and serve garnished with lemon wedges.

Hints and tips

Carefully rub each tuna steak, on both sides, with olive oil then coat with the sesame seed mixture.

BEEF OATCAKES

oatcakes
4-5 tbsp - horseradish sauce
cherry tomatoes, halved
thin slices, cooked beef


Spread the oatcakes with horseradish sauce.
Arrange 2 beef slices on top of each oatcake.
Top each beef slice with a cherry tomato half.

Use preservative free beef strips for that fresh, clean taste.

WARM NOODLE AND PRAWN

red chilli, deseeded (optional)
4 tbsp - lime juice
2 tbsp - soy sauce
2 tbsp - runny honey
300 g - wholewheat spaghetti
150 g - mangetout
250 g - cooked, peeled King Prawns
¼ - cucumber
Spring onions
Handful chopped coriander, to serve



Finely chop the chilli and make the dressing by combining all the ingredients.
Cook the spaghetti according to pack instructions. Three minutes before it is cooked add the mangetout cut into thin strips and then drain into a colander.
Meanwhile, fry the prawns with a drizzle of oil for 2 minutes until warm.
Place the spaghetti into a large serving bowl. Add the prawns, cucumber (cut into strips) and shredded spring onions, drizzle over the dressing and mix together well.
Serve immediately, with coriander.

APPLE AND WALNUT YOGURT

2 granny smith apples, peeled + a few slices of apple, to garnish
600g smooth, plain yogurt
small handful of walnuts

Grate the apple into a large mixing bowl and mix with the yogurt until smooth and well blended. Spoon into serving glasses. Garnish the tops with a walnut and serve with a few slices of apple as a garnish.

GRILLED AUBERGINE AND TOMATO SALAD

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• 1 aubergine, sliced lengthways
• 3tbsp olive oil
• 2 cloves garlic, chopped
• ½tsp dried crushed chilli flakes
• 1 lemon, juice and zest
• 200g (7oz) Sugardrop tomatoes
• 1 ball of mozzarella
• ½ packet (about 15g) mint leaves
• ½ packet (about 15g) parsley
• a few leaves of basil

Cut aubergine into thin slices lengthways. Brush each slice with olive oil and grill in a griddle pan for 2-3 minutes on each side until tender and charred. Place in a serving dish.

Add garlic to griddle pan with the chilli flakes. Heat for just a few seconds then add the lemon juice and swirl though the pan. Drizzle it over the aubergine slices.

Crush the plum tomatoes and scatter over. Tear up the mozzarella and add to the dish. Season well.

Finely chop the mint and parsley, add the lemon zest and scatter over the salad with a few torn basil leaves.

Cook's tip: Find out more about our Sugardrop tomatoes

FISH WITH SWEET POTATO CHIPS

• 1 medium sweet potato, cut into 8-10 slender wedges
• 1tbsp olive oil
• 15g (½oz) butter
• ½ small garlic clove, crushed
• 1tbsp chopped parsley
• 175g (6oz) skinless cod fillet or another white fish
• 75g (3oz) frozen peas
• ½ avocado
• lemon, a squeeze

Preheat the oven to gas 6, 200°C, fan 180°C. Coat the sweet potato wedges in the olive oil and season generously (it's easiest to do this by placing everything in a small plastic bag and giving it a shake). Spread out in a single layer in a roasting tin and cook for 20 minutes, turning halfway through.

Place the butter in a bowl and use a fork to mash in the crushed garlic and parsley. Season. Spread the garlic butter over the hake and then place the fillet on a lightly greased baking tray. Bake for 5 minutes.

Transfer the fish to a warm serving plate and cover with foil, then tip the peas onto the hot baking tray. Warm in the oven for 5 minutes.

Transfer the warmed peas to a bowl. Peel and chop the avocado and roughly mash with the peas, adding a squeeze of lemon juice and a little seasoning as you go. Serve the fillet of hake with the sweet potato wedges and crushed peas.

HALIBUT, MUSSEL AND SAFFRON STEW RECIPE

• 1tbsp olive oil
• 1 onion, chopped
• 1tbsp tomato puree
• large pinch saffron
• 400g can chopped tomatoes
• 400g can haricot beans
• 450ml fishstock, hot
• 2tbsp  vinegar
• salt
• pepper
• 450g mussels, washed and de-bearded
• 2-3tbsp freshly chopped flat leaf parsley
• 500g halibut, skinned and cut into chunks

Heat the oil in a large, heavy-based pan and sauté the onion for 2-3 minutes. Stir in the tomato purée, then add the saffron, tomatoes, beans and stock. Bring to the boil and simmer for 15-20 minutes.

Stir in the vinegar and season. Gently stir in the halibut and mussels, cover and cook for 5-7 minutes, or until the mussels have opened. Discard any mussels that don't open.

Gently stir in the parsley and serve immediately.

GINGERED TOFU AND GREEN VEGETABLE STIR-FRY

• 2tbsp olive oil
• 4cm piece of fresh ginger, peeled and finely diced
• 2 cloves garlic, peeled and crushed
• 1 onion, peeled and chopped
• 125g (4½oz) mushrooms, quartered
• 300g (10½oz) broccoli, cut into florets
• 125g (4½oz) chopped curly kale
• 200g (7oz) tofu, cubed
• 1-2tbsp soy sauce or stock if you prefer
• 2tbsp sesame seeds, toasted

Heat the oil in a wok and stir-fry the ginger, garlic and onion for 2-3 minutes.

Add the mushrooms, broccoli, curly kale, tofu and soy sauce and toss everything together. Cover the wok and leave to cook for 6-7 minutes – this will steam rather than fry which is s healthier way to cook. Stir-fry again for the last 2 minutes, then serve, sprinkled with sesame seeds.

Roast Salmon with Lemon

• 1tsp vegetable oil
• 800g salmon fillets, skin on
• ½tsp crushed chilli flakes
• 1 lemon, thinly sliced and a little zest removed
• small handful flat-leaf parsley
• few sprigs of thyme
• new potatoes, to serve

Heat the oven to gas 6, 200°C, fan 180°C. Place a large sheet of baking parchment in a roasting tin, brush with oil and place one salmon fillet, skin-side down, on top. Season with pepper and half the chilli flakes.

Lay the lemon slices, most of the parsley and the thyme on top, sprinkle with more chilli flakes and pepper and place the second fillet on top, skin-side up.

Fold the paper into a parcel. Bake for 25-30 minutes until the fish is cooked through, firm and flakes easily. Cut off a small slice for tomorrow.

Garnish with a little pared lemon zest and the remaining parsley. Serve, sliced, with new potatoes.

Tuna Patties

Ingredients
• 180g pack  Ready in Minutes Mash
• 6tbsp Mustard Mayonnaise
• 6tbsp Fat-Free Greek Yogurt
• 12 cocktail gherkins,chopped
• 4tbsp capers, drained and chopped
• 3 spring onions, trimmed and finely chopped
• 5tbsp fresh parsley, chopped
• 2 x 198g cans Tuna in Brine, drained
• 3tbsp plain flour
• 2tbsp sunflower oil
• 325g frozen peas
• 326g can Naturally Sweet Sweetcorn
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• Steps

1. Preheat the oven to 140C/ 120C Fan/Gas 1. Make up the mashed potato according to the pack instructions. Leave to cool while you make the sauce.
2. Mix together the mustard mayonnaise, yogurt, gherkins, capers, half the spring onions and 3tbsp of parsley. Set aside.
3. Flake the tuna and add to the mash with the rest of the parsley and spring onions. Season and mix well. Using lightly floured hands, shape into 8 patties. Place on a tray and chill for 20 minutes.
4. Dust the fish cakes with the plain flour. Heat the sunflower oil in a frying pan and gently fry the cakes, 4 at a time, for 3-4 minutes on each side. Keep the first batch warm in a low oven while you make the rest.
5. While the fish cakes are cooking, boil the peas for 3 minutes. Add the sweetcorn and simmer for another minute. Drain and serve with the fish cakes and sauce.

Spaghetti with Spinach and Walnuts

Ingredients
• 300g spaghetti
• 2tbsp olive oil
• 50g walnuts, roughly chopped
• 4 leeks, trimmed and sliced
• 15g butter
• 180g bag baby spinach
• 50g sultanas
• 50g mature Cheddar cheese, grated
• 50g grated Mozzarella
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• Steps

1. Add the spaghetti to a large pan of boiling water. Bring back to the boil and simmer fast for 10-12 minutes or until just tender.
2. Heat the oil in a large pan and cook the walnuts for 1 minute until crisp. Remove the nuts with a slotted spoon and set aside.
3. Add the leeks and butter to the pan and cook over a medium heat, stirring often, for about 8 minutes or until the leeks are soft.
4. Add the spinach and sultanas and stir until the spinach wilts. Season.
5. Drain the pasta and return to the pan. Add the spinach mixture and walnuts, then toss together.
6. Divide the pasta between 4 bowls. Serve sprinkled with the cheese and seasoned with black pepper.

Vegetarian Cottage Pie

Ingredients
• 2tbsp olive oil
• 1 red onion, chopped
• 200g carrots, finely diced
• 1 stick celery, finely diced
• 250g chestnut mushrooms, chopped
• 400g can Chopped Tomatoes
• 1tbsp tomato puree
• Sprig fresh cut thyme, 1tbsp leaves chopped
• 400g can Green Lentils, drained and rinsed
• 300g sweet potato (peeled weight), cut into even-size pieces
• 300g potato (peeled weight), cut into even-size pieces
• 50g reduced-fat creme fraiche
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• Steps
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• Preheat the oven to 200C/ 180C Fan/Gas 6. Heat the oil in a pan and cook the onion over a medium heat until soft. Add the carrots and celery, and stir well. Cover and cook over a low heat, stirring occasionally, for 5 minutes. Add the mushrooms and cook, stirring occasionally, until the juices run. Increase the heat and cook, stirring often, until the juices evaporate. Add the tomatoes, tomato puree, thyme and lentils and simmer, stirring occasionally with a spoon, for 10 minutes. Transfer the mixture to a baking dish. Cook the sweet potatoes and potatoes until tender. Drain and mash with the creme fraiche. Put on top of the mushroom and lentil mixture. Bake for 20 minutes.

Berbeza?

Assalamualaikum.
Salam sejahtera buat semua. Moga anda sekalian berbahagia di hari yang indah permai ini.

a : Cuaca nampak elok dan cantik hari ini.
b: Ya. Cantik sekali. Lebih elok daripada semalam. 
a: Dah tentu. 

Anda biasa dengar ayat-ayat di atas?

Kebiasaannya ayat-ayat di atas digunakan untuk memulakan perbualan (samada dengan kawan, rakan setugas mahupun orang yang tidak dikenali). Subjek cuaca acapkali digunakan sebagai bahan 'ice breaking'. Pernahkan anda terfikir mengapa cuaca menjadi salah satu subjek yang digemari untuk dijadikan ice breaking? Apa kelebihan cuaca dan apa kesan cuaca kepada manusia?


Masih teringat lagi tiga tahun lepas, saya pernah menulis bahawa sebagai manusia normal seringkali perasaan kita, tindak tanduk ( termasuk emosi, fizikal, intellectual) kita dipengaruhi oleh banyak faktor terutama faktor cuaca. Apabila berbincang tentang cuaca ini memang sangat subjektif dan menarik dan sudah pasti kesan cuaca terhadap seseorang individu itu berbeza-beza. Samada kesan itu positif atau negatif, ia bergantung kepada bagaimana seseorang individu itu menghadapi dan melayari hari-harinya.

Apa yang menarik yang ingin saya kongsikan di sini ialah pengalaman personal saya mengenai perubahan emosi diri dan kaitannya dengan cuaca.

Tidak berapa lama dahulu saya tinggal di negara yang mempunyai empat musim. Cuaca dan masa berubah mengikut musim. Pada waktu musim panas, waktu siang akan lebih panjang dan malam pula adalah lebih pendek. Cuaca dan suhu pula akan sedikit lebih terang dan panas daripada hari-hari yang lain. Pada musim sejuk pula waktu siang menjadi singkat. Malam di rasakan lebih panjang dan waktu juga berubah menjadi lewat satu jam daripada waktu biasa. Aktiviti pula menjadi terbatas akibat perubahan musim ini. Kebanyakan orag pula akan lebih banyak menghabiskan waktu di rumah berbanding di luar rumah. Seiring dengan perubahan ini, emosi dan spiritual kita sebagai penghuni dunia juga turut berubah. Sebagai contoh, pernah satu ketika dahulu saya acapkali menulis bahawa emosi dan kesihatan saya sering terganggu akibat perubahan cuaca ini. Sewaktu musim panas, saya akan lebih bersemangat dan ceria berbanding di musim sejuk. Cuaca yang 'gloomy' juga menyebabkan emosi saya menjadi 'gloomy', sedih, murung dna sebagainya. Seringkali juga keinginan atau 'mood' boleh bertukar dalam sekelip mata. Tambahan pula, pada musim sejuk, tubuh badan menjadi sangat 'fragile' kerana mudah diserang dengan pelbagai penyakit musim sejuk seperti demam, selsema, alergi dan sebagainya. Apa yang ketara ialah perasaan MALAS dan MURUNG. Walaupun, pendiang dinyalakan tetapi saya masih bergelut dengan dua jenis 'penyakit' ini. Dengan pakaian yang berlapis-lapis di tambah pula dengan 'heater' saya masih ingin duduk di dalam zon selesa iaitu membungkus diri di dalam 'duvet' (selimut tebal). Ditambah pula, suasana diluar yang sungguh sejuk dan 'gloomy'. Perasaan cepat marah, murung, letih, bosan, sedih memang sukar dielakkan. Ada sahaja benda yang tidak kena dan ada sahaja benda yang boleh menjadi titik mula pertengkaran. Apa yang dilakukan semuanya jadi tidak menentu. Konsentrasi berubah. Adalah agak sukar untuk menumpukan sepenuh masa kepada sesuatu kerja. Disebabkan cuaca yang sejuk, bilik air menjadi salah satu tempat yang dikunjungi setiap setengah jam. Mungkin bagi sesetengah orang ini cuma alasan remeh tetapi bagi saya pengaruh cuaca amat kuat hingga ia mempengaruhi setiap perbuatan dan emosi saya. Mungkin ada sesiapa yang di luar sana boleh membuktikan pendapat ini melalui kajian.

Walau bagaimanapun, sejak berpindah ke negara yang beriklim Khatulistiwa, saya dapat merasakan banyak perubahan yang ketara. Pertama sekali ialah pergerakan masa. Di negara beriklim Khatulistiwa ini, masa dirasakan sedikit lama, agak panjang tetapi tetap. Secara peribadi, saya dapat merasakan bahawa masa bergerak sedikit lambat berbanding di negara beriklim sejuk. Walau bagaimanapun, di negara ini saya tidak perlu berpuasa selama 19-20 jam semasa di bulan Ramadhan. Waktu tidur menjadi lebih stabil dan tetap. Masa dapat dibahagi dengan baik untuk menyelesaikan aktiviti-aktiviti seharian. Kestabilan masa ini sangat membantu dalam membina dan menstabilkan 'body clock' kerana perubahan pergerakan masa  (daylight saving) tidak diguna pakai di negara ini. Kedua, dengan cuaca yang cerah dan panas, badan akan mula berpeluh dan seseorang itu akan seronok melakukan aktiviti-aktiviti fizikal. Kesannya, hormon endorfin akan dikeluarkan dan menyebabkan seseorang itu lebih ceria, aktif dan yang lebih penting sihat. Aapabila sistem perkumuhan bergerak aktif, kesihatan akan menjadi lebih baik, badan menjadi lebih segar dan apabila kita berpeluh secara automatik kulit juga akan mengeluarkan minyak yang membantu melembab kulit. Oleh yang demikian, masalah kulit kering dan berkedut dapat dikurangkan. Gaya hidup juga menjadi lebih aktif di negara ini. Aktiviti -aktiviti riadah dan sukan seperti berjogging, berenang, bermain bola, berolah raga dan sebagainya menjadi lebih rancak dan seronok. Banyak aktiviti-aktiviti yang terkawal akibat cuaca kini dapat saya nikmati dengan seronok di sini. Ketiga, satu perkara yang sangat penting ialah perubahan emosi yang sangat ketara. Di sini saya menjadi individu, ibu dan pekerja yang lebih stabil secara emosi, ceria dan gembira. Perasaan seperti murung dan sedih dapat dielakkan dan masa yang terluang dapat dipenuhi dengan pelbagai aktiviti riadah dan kekeluargaan dna yang paling penting, di sini saya dikelilingi oleh suami, anak-anak, ibubapa, adik beradik dan sanak saudara. Inilah yang paling bermakna buat diri saya. sesungguhnya segala apa pun kemewahan didunia tidak akan bermakna tanpa keluarga disisi. Semoga rahmat Allah sentiasa bersama-sama kami. Amin.

Say Alhamdulillah

So true....

Got this picture from a friend.

Pagar Rumah Cara Islam

Nak sihat?

Self Defence

2012

WISHING EVERYONE


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                                2012


                     
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