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Saturday, 19 January 2013

Tak Salah Untuk Menegur

Inilah asam garam kehidupan berumahtangga.

Tidak dinafikan, rumah tangga mana yang tidak pernah bergoyang dan pasangan mana yang tidak pernah bermasam muka.

Things happen and when something happens, there must be reasons. Nobody is perfect and people make mistakes.

So, nak tegur tu tak salah tapi berhati-hatilah. Gunalah cara yang sesuai macam menarik rambut dalam tepung. So, tak ada lah si dia berkecil hati dan terusik dengan cara dan kata-kata kita.

Kadang-kadang perkara-perkara sebeginilah yang menyebabkan pergaduhan yang kecil menjadi lebih besar dan parah. Jika tidak dibendung, penceraian juga mungkin boleh berlaku.

Terpulanglah kepada kita bagaimana untuk menyelesaikan masalah ini dan cara yang paling sesuai untuk menangani masalah kita.

Fikir-fikirkan lah... Tepuk dada tanya selera.





Pickles Oh Pickles

Fruit pickle is one of my favourite food.

Why?

Because...

It is just so tasty! Do I have to justify everything? Ekekeke....

Penang is famous for pickles and among the famous ones are mango, papaya, 'buah cermai', ginger and nutmeg.

The taste? Hmmm.... Well, they're a bit sweet, sourly, tangy and salty. All in one.


Try for yourself!




Puding Caramel


Bahan-bahannya:
5 - 7 sudu makan gula


10 biji telur


1 tin susu sejat


1/2 tin susu pekat


1 - 2 sudu teh esen vanila





Cara-caranya:

A.

Didihkan air di dalam periuk kukus.


Sementara itu, masukkan gula ke dalam loyang. (Saya guna loyang 7 inci)


Dengan menggunakan api yang kecil, panaskan gula dalam loyang hingga cair dan 

ya cair rata).

Tutup api dan te
rus golek-golekkan loyang supaya air gula memenuhi dasar loyang. 

Ketepikan dan sejukkan. (Air gula akan mengeras).




B.

Masukkan telur, susu sejat, susu pekat dan esen vanila ke dalam blender. 


Putar blender hingga adunan sebati, tak perlu hingga kembang.


Masukkan ke dalam loyang berisi gula tadi.


Kukus selama 30 - 40 minit. 


Sejukkan sebentar dan terbalikkan ke dalam pinggan hidangan. Sedia untuk dinikmati.

Tuesday, 15 January 2013

Saturday, 12 January 2013

Ada

Mengapa perlu ada benci dalam diri
Mengapa perlu ada rasa sakit dalam diri
Hingga bernanah, parah dan melata
Bolehkah benci dan sakit ini hilang dalam sekelip mata?

Grapes

'Ubat batuk' yang sungguh sedap.

Roses

Other than diamonds, roses are women's best friend.

Disagree? Tell me your views.



Friday, 11 January 2013

My Asus Vivo

Gosh!

The screen is broken. Just had it for about 2 months and it is already broken!

I hate it when it happens!




Good Job



Bookworm Problem



Not Strength Please....



Thursday, 10 January 2013

Favourite Lines

"Pleasure and action make the hours seem short.”
-William Shakespeare Quotes

“The love of heaven makes one heavenly.”
-William Shakespeare Quotes

“Wisely, and slow. They stumble that run fast.”
-William Shakespeare Quotes

“When words are scarce they are seldom spent in vain”
-William Shakespeare Quotes

“I hold the world but as the world, Gratiano; A stage where every man must play a part, And mine is a sad one”
-William Shakespeare Quotes

“There is a tide in the affairs of men, Which taken at the flood, leads on to fortune. Omitted, all the voyage of their life is bound in shallows and in miseries. On such a full sea are we now afloat. And we must take the current when it serves, or lose our ventures.”
-William Shakespeare Quotes

“Teach not thy lip such scorn, for it was made For kissing, lady, not for such contempt.”
-William Shakespeare Quotes

“And oftentimes excusing of a fault doth make the fault the worse by the excuse.”
-William Shakespeare Quotes

“'Tis best to weigh The enemy more mighty than he seems”
-William Shakespeare Quotes

“Listen to many, speak to a few.”
-William Shakespeare Quotes

“Suspicion always haunts the guilty mind”
-William Shakespeare Quotes

“It is the stars, The stars above us, govern our conditions”
-William Shakespeare Quotes

“There's place and means for every man alive.”
-William Shakespeare Quotes

“Speak low, if you speak love.”
-William Shakespeare Quotes

“Who could refrain that had a heart to love and in that heart courage to make love known?”
-William Shakespeare Quotes

“Say as you think and speak it from your souls.”
-William Shakespeare Quotes

“Men's vows are women's traitors!”
-William Shakespeare Quotes

“Give thy thoughts no tongue.”
-William Shakespeare Quotes

“Love is too young to know what conscience is.”
-William Shakespeare Quotes

“A friend is one that knows you as you are, understands where you have been, accepts what you have become, and still, gently allows you to grow.”
-William Shakespeare Quotes

“Love to faults is always blind,always is to joy inclined. Lawless, winged, and unconfined, and breaks all chains from every mind.”
-William Shakespeare Quotes

“The lunatic,the lover,and the poet are of imagination all compact”
-William Shakespeare Quotes

“No, I will be the pattern of all patience; I will say nothing.”
-William Shakespeare Quotes

“Reputation is an idle and most false imposition; oft got without merit, and lost without deserving.”
-William Shakespeare Quotes

“If music be the food of love, play on; give me excess of it, that, surfeiting, the appetite may sicken and so die.”
-William Shakespeare Quotes

“Love all, trust a few, do wrong to none; be able for thine enemy rather in power than use; and keep thy friend under thine own life's key; be checked for silence, but never taxed for speech”
-William Shakespeare Quotes

“He is evil by his very nature.”
-William Shakespeare Quotes

“Such as we are made of, such we be.”
-William Shakespeare Quotes

“An overflow of good converts to bad.”
-William Shakespeare Quotes

“Some rise by sin, and some by virtue fall”
-William Shakespeare Quotes

“And when love speaks, the voice of all the gods
Makes heaven drowsy with the harmony.”
-William Shakespeare Quotes

“To do a great right do a little wrong.”
-William Shakespeare Quotes

“What's done can't be undone.”
-William Shakespeare Quotes

“'Tis better to bear the ills we have than fly to others that we know not of”
-William Shakespeare Quotes

“It is neither good nor bad, but thinking makes it so.”
-William Shakespeare Quotes

“Thought is free.”
-William Shakespeare Quotes

“I'll not budge an inch.”
-William Shakespeare Quotes

“But I do love thee! and when I love thee not, Chaos is come again.”
-William Shakespeare Quotes

“We have seen better days.”
-William Shakespeare Quotes

Mooncup

Have you ever heard of Mooncup?

No?

Yes?

Me?

Hahahhaha... This is my first time too. Well, a very close friend of mine told me about this amazing product and I am going to use it from now onwards.

So.... If you want further information about Mooncup, you can visit this website:

http://www.mooncup.co.uk/about-the-mooncup.html

Happy reading and happy trying!



Cheers!



Wednesday, 9 January 2013

Berry Meringue Mess




4 scoops of Carte D'Or Crema di Mascarpone Ice Cream (112g/200ml) 
250g mixed berries, washed and strawberries halved or quartered
8 small meringues
1 stalk of redcurrants, for decoration 



PLACE the prepared berries in a bowl. 

BREAK up the meringues slightly and add to berries, toss together. 

DIVIDE the berry mixture between 4 dessert dishes. 

SCOOP a ball of Carte D'Or Crema di Mascarpone Ice Cream and place on top of the berry mixture, ensuring some of the decorative top of the Carte D'Or Crema di Mascarpone Ice Cream is visible. 

SERVE topped with a few redcurrants. 



Berry Meringue Mess

OMELETTE

Omelette




1 tablespoon Flora Cuisine 
Handful of frozen peas 
Quarter of a leek, chopped 
4 closed cup mushrooms, sliced 
Quarter of a courgette, sliced 
Quarter of a red & yellow pepper chopped 
1 crushed garlic clove 
4 eggs 
Dash of semi skimmed milk 
Handful of grated Cheddar cheese

1. Heat the Flora in a non-stick frying pan and add leek, peas, mushrooms, courgette, peppers and garlic. Saute for 5 minutes. 

2. Whisk the eggs and milk together and mix in the cheese. Pour over the vegetables and cook for a few minutes until golden brown underneath. 

3. Place under a preheated grill for a further 5 minutes and serve immediately.

COTTAGE PIE

1kg lean minced beef 
1tbsp vegetable oil 
½ onion, chopped 
1 clove of garlic, finely chopped 
75ml Worcester sauce 
1 tbsp tomato purée 
1 tsp flour 
1 Knorr Beef Stock Pot 
350ml water 
A few sprigs of thyme 
½ swede, diced 
1 carrot, diced 
1 bay leaf 

For the creamed potato topping: 
1kg potatoes 
60ml hot milk 
75g butter, softened (could do half oil/half butter) 
1 egg yolk 



Cottage Pie




1.The first job is to fry off the meat in a hot frying pan with just a little oil. Once the pan is smoking hot, in goes the beef. Before it browns, the meat will release its water content. Allow that to evaporate. Only then can you get true caramelisation - and therefore, flavour - into the mince. Otherwise, it's just boiled beef. The problem is many people don't cook the mince for long enough.

2. Transfer the beef to a sieve to strain off the fat.

3. Fry the onion and garlic in a little oil until they have just a little colour.

4. Return the beef to the pan, stir in the flour and tomato purée, then add the Worcester sauce.

5. Add the Knorr Beef Stock Pot diluted in approximately 350ml of water. Add the bay leaf and fresh thyme. Bring it the boil.

6. Transfer the contents to a casserole pan and simmer it slowly with the lid on at 140°C, Gas Mark 1, for approximately 1 hour and 15 minutes. Never allow time to dictate the finished result. If it needs another 15 minutes, let it have another 15 minutes. The mince should be not too wet, not too dry, so when the potato is added, it doesn't sink.

7. Meanwhile, prepare the mashed potato. Instead of using boiled potatoes, I prefer to use cooked potato flesh scooped from baked potatoes. Because they haven't been cooked with water, the finished result won't end up being wet. It takes a little more effort but the results are worth it. Alternatively, you could boil the potatoes, then dry them in a colander on a tray in the oven. I mash my potatoes using a potato ricer to get smoother results, then gradually introduce hot milk, followed by an egg yolk and softened butter or olive oil. There's no need to season the potato as the meat will be seasoned quite enough.

8. Another job you can do while the mince is cooking is to blanch the diced root vegetables for about 12 minutes. Root vegetables work very well with shepherd's or cottage pie but you could add peas if you prefer; I've used swede and carrot. There's no recipe for this step ? just add as little or as many vegetables as you like.

9. Take the mince out of the oven and add the blanched root vegetables, removing the bay leaf when you find it. Transfer the mix to a pie dish and pat it down. Distribute the creamed potato evenly over the top using a spatula knife and smooth if off. Create a design on the surface using a fork dipped in a little milk.

10. Now it's ready for baking for about 15 minutes in a hot oven at 180°C, Gas Mark 4. The top of the pie should be golden brown.

11. All that's left to do now is brush the top with a little oil to give it some sheen.



HEY PRESTO PESTO


Hey Presto Pesto







1 tbsp oil 
1 onion, diced 
1 clove garlic, crushed 
400g cooked chicken 
300g uncooked pasta shapes 
4 dollops* of Hellmann's Light Mayonnaise 
4 tsp pesto verde 
Bunch of Parsley 
* 1 dollop is a level tablespoon of mayonnaise (15ml) 




1. Fry the onion and garlic with the diced, cooked, leftover chicken. 

2. Mix with freshly cooked hot pasta and stir through Hellmann's Light Mayonnaise and pesto. 

3. Season with black pepper and a sprinkling of parsley. 




CRISPY SALMON WITH BUTTERED NEW POTATOES AND TARTARE SAUCE



Well, I'd like to share my favourite salmon recipe. I just love Salmon. 


6 pieces of salmon fillet 
1 Knorr Fish Stock cube 
1 tbsp olive oil 
half a large lemon 
parsley sprigs, to garnish 
1 kg new potatoes, peeled 
25g butter, cubed 
Salt 1g 
handful of fresh mint leaves 

For the tartare sauce: 
1 egg yolk, at room temperature 
1/2 tsp Dijon mustard 
1 tbsp vinegar or lemon juice 
175ml arachide (groundnut) oil 
  or sunflower or vegetable oil) 
2 tsp capers (if using capers in vinegar, 
  rinse them before using and pat dry) 
2 tsp baby gherkins, very finely chopped 
1 tsp very finely chopped shallot 
1 tsp very finely chopped parsley



 First make the tartare sauce. The first step is to make mayonnaise, which will then be a base for your tartare sauce. Whenever possible, I recommend making your mayonnaise by hand rather than by machine. In a mixing bowl and using a metal balloon whisk, whisk together the egg yolk, mustard and vinegar until thoroughly blended. 

2. Whisking all the while, gradually pour in the groundnut oil, pouring it down the side of the bowl so that it trickles slowly into the mayonnaise mixture. I use groundnut oil as olive oil would be far too strong. Any light-flavoured oil – sunflower or vegetable – will do. Gradually the mixture will emulsify, becoming thicker, velvety and smooth. 

3. As the mixture begins to emulsify, you can add the oil in faster. The great thing about making it yourself is that you can make the mayonnaise as thick as you want it. 

4. Mix in the capers, gherkins, shallot and parsley. Add these in to your taste; your palate should dictate. Where possible, I’d recommend setting the tartare sauce for an hour to let the flavours develop before serving. Don’t forget to you taste it again before serving to adjust the flavouring. 

5. Now prepare the buttered potatoes. Place the potatoes in large pan of water, bring to the boil and boil until tender. Using a slotted spoon, transfer the hot potatoes to a dish containing the cubed butter, season with a pinch of salt and add in the mint leaves. Cover the dish with cling film and set aside for 20 minutes. 

6. Once the potatoes have been set aside, preheat the oven to Gas Mark 5, 190°C, 170°C fan, 350°F. 

7. Make a seasoning paste by crumbling together a Knorr Fish Stock Cube into the olive oil. Spread the paste evenly over both sides of the salmon steaks to season them. 

8. Heat two large oven proof frying pans on the top of the stove and add half a tablespoon of olive oil to each. The trick here is not to have the pans too hot to start with. You want them hot but not red-hot. Add three pieces of salmon to each fish hot pan, skin side-down, and then increase the heat. Fry for 5-6 minutes until the skin is browned. 

9. Transfer the pans with the salmon steaks in them, still skin-side down, to the oven and cook for a further 5-6 minutes. By cooking them skin side-down, without turning them over, the skin becomes crispy and the flesh remains moist, rather than drying out. 

10. Take the salmon from the oven and transfer to a serving dish. Squeeze the juice from the lemon half over the salmon steaks, top each piece of salmon with a spoonful of tartare sauce, garnish with parsley and serve with the buttered potatoes and the tartare sauce. 



Crispt Salmon

Thursday, 3 January 2013

Just A Little Note to Myself



Beware

To whom it may concern,

It is what you say and the way that you say it which hurt me!

I hope I have made myself clear.




Read



Read!



Life



Peace

Life is short. Let's live in peace.

No War!



Utopia



Just A Little Note



Book & Life

I particularly like this picture.

Do you see what I see?



Wednesday, 2 January 2013

Life's Remedy

Read this somewhere and I'd like to share this with all of you....

“Laugh, even when you feel too sick or too worn out or tired.
Smile, even when you're trying not to cry and the tears are blurring your vision.
Sing, even when people stare at you and tell you your voice is crappy.
Trust, even when your heart begs you not to.
Twirl, even when your mind makes no sense of what you see.
Frolick, even when you are made fun of. Kiss, even when others are watching. Sleep, even when you're afraid of what the dreams might bring.
Run, even when it feels like you can't run any more.
And, always, remember, even when the memories pinch your heart. Because the pain of all your experience is what makes you the person you are now. And without your experience---you are an empty page, a blank notebook, a missing lyric. What makes you brave is your willingness to live through your terrible life and hold your head up high the next day. So don't live life in fear. Because you are stronger now, after all the crap has happened, than you ever were back before it started.” ― Alysha Speer

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