Tuesday, September 28, 2010

Happy Birthday Alish

sigh.. how much i wanted everything to go with the flow.... am just tired..... yup yup graduate another year of mylife without proper achievement... how much i hate to talk about how bad i felt all over again.. how bad i wanted to be what i always pretend to be... i should try once not to pretend .... the only part i never failed to show myself is how much i hate certain somebody and how to keep my distance from everybody.... well the truth is i am not sure about anything, the truth is i hate myself not just at the moment..it all started back in schooling days which after graduating from it i promise myself to change my way .. at the end no matter how much i try i am still failed in this particular session.... and damn ....

i am now trying something different.. forcing my feeling towards something, make believe of things that I've always unsure with.

i keep my faith up.. i keep my chin up always..... just hope that this feeling just flown anyway... funny.. i was suppose to be happy today... instead here i was... writing.... crying... and keep thinking what's up with me.... your loves one sent you a card in advance, pressie was here, you basically eat tons of stuff.... call with all those wishes.... and am just stupid... there i said it.... till i think i wanna write again... i just hope tomorrow i will be in bangi and have a nice chat with Ayin

p.s Thanks my loves ones (Friends, Family, Defy)

Friday, September 24, 2010

Pan Seared beef with gremolata and pommes puree+ Mini pizza

Sigh, so i tot of having alfresco dining with both of my colleague, but sadly the weather was to warm and i have to do tons of stuff before lunch time.. and i had enough trouble going around that day... anyway Thanks Gordan Ramsey... :P
Credits: http://www.channel4.com/food/recipes/chefs/gordon-ramsay/glazed-fillets-of-beef-recipe_p_1.html

Pan Sear beef with Gremolata and Pommes puree
Pan Sear beef with gremolata and pommes puree was my personal favorite..... i normally prepare it medium rare... i sengaja cook well done... thinking that since my guest is Muslim i should cook well done... the beef is as stiff as a plank and am not happy with the output at all..
how ever.... the Pommes Puree (Whipped potato) is suppose to be the balancers for the beef because chicken stock was use to season the gravy and, Gremolata is act as how to say like an appetizer.... it is a mix of capers and fresh leaves....
Personal Note: Menyesal buat well-done :(

The mini pizza

Never cook two things at one time... i failed to take this out on time for the perfect timing as the crust is to thin and lesser time to cook become a pizza of course... haih...and under season..... :( sorry guys ...so much for the expectation... cant sleep that night thinking that i failed my well planned lunch :( rasa macam nak masak lagi bagi lagi sekali :(

I've shared the pizza recipe now the Pan seared/glazed Beef


2 beef fillets
2 cloves garlic, whole, lightly crushed
Sprig rosemary
Sprig thyme
1 bay leaf
Approx 250ml chicken stock
Olive oil
Salt & freshly ground black pepper

For the gremolata:
2 lemons
Handful flat leaf parsley
Approx 2 tbsp capers, drained

For the pommes puree:
this is the type of potato-romano... i use... sangat cepat empuk ok

500g floury potatoes such as King Edward or Romano, well scrubbed
Approx 60ml semi skimmed milk
1 - 2 tbsp olive oil

How to:

1.To make the pommes puree, place the potatoes in a pan of cold water and bring to the boil. Lower the heat and simmer for 15-20 minutes or until they feel tender when pierced. Drain and peel while still hot (wearing rubber gloves to protect your hands if needed). Push the potatoes through a mouli or ricer. Heat the milk in a pan to boiling point. Add the mashed potato to the milk then beat in the olive oil and season with salt and pepper.

2.To prepare the gremolata, finely zest the lemons, chop the parsley and mix together with the capers, season to taste and set aside.

3.Season the steaks with salt and pepper. Heat a little olive oil in a very hot pan. Add the steaks and sear on all sides, this should take approx 2 ½ minutes - aim to get a good colour on the meat here as some of it will be lost during the glazing. Add the rosemary, garlic, thyme and bay leaves to the pan and allow to infuse. When the steak is seared on all sides, drain the oil from the pan.

The Vids:

owh owh and thanks Zaini for the Fruit Salad ... Yum~ Yum~ Thanks for coming both of you

J's wedding and Meeting Doria

Am so happy for you... and pray that your loves will last forever, i am going to miss you and have fun..... cepat cepat buat baby :P

/me with the bride and groom

Am so happy to get Doria to come with me for J's wedding... Thanks doria Hugssss
see how good she look in this kebaya.. it was like her best friend wedding pulak :P
Thanks Roy for taking our picture
Reading invitation from Pa-e

The Group picture

Haih Thanks Doria for everything... thanks for becoming such a great friend (t0o bad i am not as good as you are) thanks for being my one day partner, thanks for the hi-tea and the most thanks for my first birthday present this year hugsssss

Tuesday, September 21, 2010

What an Idiot

i don't know why but I've been hating this one guy since forever

he misunderstood my statement. he think that: i think he is Gay (I have tons of Gay friends and i don't care what is your sexual orientation... )

well he reminded me about uttering ....

hello MR.. do i look like i care since you mistook my statement.. of course it was for myself takkanlah i said you should be careful...

your friend is a guy and am obviously a girl (hoho).. it is too impossible i address it for you.. so since he proudly said he is staying in Malacca but still put Leicester as current location ... ehem and scroll down abit.. there

Harvard University '10


Public Relations

so much for a Harvard grad and taking communication major in public relation..... ops i think that's why he think that he is so clever and just would love to crush everyone else.... orangnya biasa biasa je pulak tu .. bukanlah bazaar sangat pun.... but i guess it is true thou .... most people who works and study in overseas always think that they better than other... my friend was complaining even a friend who just came back from traineeship pun so full of themself....

just a little note..... people and friends who think that they better then all of us here.... please okay... build your own group and get married and mingle with your same level peers only okay.... buat macam kawan kawan aku yg sekarang dah kaya raya, yang mak mak, yang preggy preggy they bff with each other.... kecuali ko boleh sama levelkan otak ko tu dengan kita orang than ... we really loved to be your friend... but if you're here just to judge and think that you better than anyone else, please! let us live peacefully without tambahkan dosa kitaorang yang dah habis naik menyampah dengan ko... ah aku busy malas nak layan ....

Thursday, September 16, 2010

Hitori, Pizza (+Recipe) and Asam Pedas

Yup i stayed back at BP and Ibu went to Perak for 2 days..... she finally arrived last night @ 12 ++ so since am alone i figure out to cook something that i can eat the whole day with out having to keep cooking for self...

solution 1 :Pizza
First day and first pizza i made

Today: breakfast pizza.. i lessen the cooking time the crust is much nicer
Yummmmy ... still can't believe i made this lovely pizza from scratch

Solution 2: Asam pedas lada kering... hoho my house never serve asam pedas lada kering. Ibu's recipe always asam pedas lada hidup.. but since ibu is not around.. why not fulfilling my hunger towards hot and spicy food bwahahaha

Okay okay here is the pizza recipe... i know am always mean when it come to recipe sharing.... it is hard for me to share the amount (not because of i don't want to but masak campak baling that's what happen)... i learn cooking by eye and takes some time to adjust until i come to this stage.... (Tiba tiba teringat masa kat office bebudak ajak join kelas masak dan buat roti.... huhuhu jahat sebab aku jawap apelah gunanya jalurlebar dan youtube kalau tak digunakan sepenuhnya... dang)
however.... this is from youtube but will tell you what do i twist from the recipe. dont be so stern and need specific amout for everything... taste it and add what ever necessary.

No i didn't twist anything from this recipe - except for the part he ask to leave the yeast and warm water for 10 minute, i do it 15... because when the yeast is still sleepy and you mix in the flour to earlier, then bread just wont rise.. trust me... when i try to do oregano baguette that is what i learn from try and error....... but if you malas there is this no-knead dough recipe which is equally good but a little messy to handle. Click here for the link.

after kneading

The sauce

Firstly just skip the misleading story and personality. The recipe will only start at 4.46 minute of the video... and i change most the recipe....

the important component

i keep my herbs in freezer, don't thaw if you follow my way of cooking, i froze half of the thing that i find it hard to find in bp.
i saute yellow onion and garlic paste until translucent, add garlic paste, a bit of chili giling (still not spicy at all), i use 2 fresh blended tomato (preferred-Romano tomato-> the color should be fiery red and oval shape)
and a table spoon of tomato puree, stir in basil, rosamary, and i put alot of oregano should be 1 1/2 table spoon i guess, owh and i put bay leaf , somehow, another twist would be chicken bullion just 1/4 cube, salt and a bit of sugar.. don't put to much , i put it in just to cover the cili giling effect on the sauce.

simmer to thicken...

since am to malas to shop for topping .... meat ball should be okay...
tell you what.. use bakso recipe,
or if you malas buy that saudi meat ball thou am a little suspicious with that brand...
(safest: 100 gram tenderloin, blend with, cornstarch, a bit of garlic, it is a bakso meatball so a bit of salt and pepper). boil the meat ball until floating, put in the sauce, turn off the heat. since the meat ball is still warm, so does the sauce, it will absorb everything. and i skip marjoram, i didn't keep any and i skip bell pepper too, i will put it as a topping, and i don't like fennel as much as i hate celery stalk.

wallah after reducing
the topping
to cheat the sauce... buy the Kimball or Prego garlic and (something a herb) kejap i google for you.... http://www.prego.com/product_landing.aspx haih kat sini ada tomato and basil. but theres the one with garlic and herbs?... that should be okay.. Italian sauce should be fine... but depends on you-lah but if i ever wanna short cut this recipe i wont go for mushroom .... haaa jumpa pun http://www.campbellsoup.com.my/products.php?cat=2004&sub=2021
it is tomato, garlic and basil sauce or traditional.. this two je lah i guess.. i pick it as the ingredient showed on the list is closest to the sauce recipe.

happy trying :P

Saturday, September 04, 2010


Yep.... after being so busy everyday i manage to crank up the oven again.. thou i did bake cake yesterday to give some to zaini and kak jam.. and my last chocolate chip cookie order this week.. and i manage to stay awake for Ayin's stuff.... thou am super tired from all those baking... and students keep gTALK-ing me until 2 am almost everyday.... nak refuse to explain tak sampai hati pulak.... owh

p.s Thanks untuk semua yang order sampai 2-3 bottle choc chip cookies sorang... halalkan makan minum aku.. sebab aku yang buat mana tau not up to the taste..saya minta maaf awal awal... anyway Thanks .... Rezeki raya kot...

bangun tido terus keluarkan bahan bahan Macaroon...

so this is the output: French almond macaroon with vanilla and chocolate mousseline..... huhu...to sweet for my tooth

it took me sometime to start mixing together the almond flour and meringue.. i read dozens of blog and vlog how they failed to archive the macaroon foot and what you should not do and what to focus on.. okay thats it kalau jadi jadi lah...

the worst part is why suddenly the batter become to watery... but i said again.. tak apa alish bukannya sedap pun menatang ni kot... (but yes i was tempted after i saw eunice box of macaroons and fara's request last time)
and there.... my foot flatted back which totally my fault as i lower down the heat to fast.... it suppose to be heigher... ke sebab aku takut dia hangus (damn i still bad at using the new oven.. i am scared to take any orders as it produce some type of smell in my stuff... which i didn't enjoy every bits of it-the taste is still a bit weird...) huhu apa sebenarnya and

finally just to advice to people who are going to do this.
i understand now why the hell most of the blog and shops using this flavor: passion fruit, green tea, strawberry, raspberry.. sour, bland and bitter taste with the mousseline. as mousseline alone is too sweet.. especially since i choose vanilla.. huhu i scrape some off and put in dark chocolate ganache... as for me..if i ever wanted to do this again.. it would be pistachio or dark chocolate.. huhu
to sweet..... not my cup of tea... maybe mocha and coffee can help me... with the vanilla.. yup i will try it now... huhu... tabur nescafe on the vanilla mousseline.... yup apa lagi orang lain cuba gak lah ye :P good luck