Wednesday, December 30, 2015

Grown-up Hayden






First day school today in secondary school





First day in Kindergarten - 8 years ago.





Time flies so fast.








Saturday, December 26, 2015

Christmas 2015


a pose before going to Christmas Mass  2015





...then i realize its quite a 'heavy job' to look for yesteryear family photos that has been kept in the digital form especially into many many many cds.  and this blog is very much important in terms keeping up memories. It has been 7 years now and guess i have to keep this journal going, especially on my kids growing up.

Merry Christmas people !  XO

Thursday, October 29, 2015

Rendang Daging

I've made a nice and  'very me' rendang on Monday for my photo stock collection.  and i think the best way to preserved the recipe is by putting it up here in this blog. So next time i won't mad like cow when i can't find my cooking book recipe. hah!

p/s  I'm not fan of spicy-to-max rendang




300 gm daging
1 kulit kayu manis
1 cengkih
1 bunga lawang
1 sudu besar kerisik
1 sudu besar gula Melaka
1 mangkuk santan
1/2 helai daun kunyit (dihiris halus)
2 helai daun limau purut (dihiris halus)
Garam dan gula

*Dikisar dengan Air Asam Jawa

4 ulas bawang merah
2 ulas bawang putih
1/2 inci halia
1/2 inci lengkuas
1/2 inci kunyit hidup
2 batang serai 
5 tangkai cili kering (yang tidak pedas-sebab di pasar ada jual 2 jenis)

Cara-cara:
  1. Kisar bahan *
  2. Panaskan minyak, tumis bahan-bahan yang telah dikisar dan serai.
  3. Masukkan bahan kisar. Kacau sehingga sekata dan naik minyak. 
  4. Masukkan santan & kemudian masukkan daging.
  5. Masak sampai kuah pekat dengan api sederhana.
  6. Masukkan kerisik, daun kunyit, daun limau purut, garam dan gula secukup rasa. Masak sehingga kuah pekat.

Saturday, October 10, 2015

Photograph




Time flies so fast. Baby Hansel turn 17th.



1998 







7 years old

8 years old









5th October 2015 -17th . a year later, he still wore the same shirt. hmm



Today, 10 oct 2015 during Majlis Konvokesyen SM Shan Tao


Tuesday, September 15, 2015

Roselle (Hibiscus sabdariffa) - recipes

What can we make from these fruit?

and to read more about this fruit, wiki


fresh harvest Rosella or Roselle (Hibiscus sabdariffa

Sponge Cake with roselle jam 

Sponge Cake recipe
A
4 eggs
180 gm sugar
170gm flour
70 gm water
1 teaspoon baking powder
3 teaspoon ovellete
1 teaspoon vanilla (or lemon)
B
50 gm vegetable oil

Directions:
Mix A ingredient using mixer until fluffy and white
turn off mixer and add oil using spatula. do not over mix after adding oil.
grease baking pan, add batter into the pan
Bake in oven for 40 min 120deg (depends on your oven)
let it cool. devide and sandwich with rosella jam (or buttercream with rosella jam)


Roselle jam with my homemade bread

1. Wash the fruit
2. seperate the seed and pod
3. 1 littre fruits+ water + 900gm sugar + 1 tbsp lime juice + 1 teaspoon salt
4. bring to boil and simmer until jelly like substance. turn off heat
5. Let it cool and bottled the jam into clean (sterilize) jar




Roselle juice

1. Wash the fruit
2. seperate the seed and pod
3. 200gm fruit (or more)+ 1 litre water + 200gm sugar 
4. bring to boil.  turn off heat
5. Let it cool. done (you may add ice cube)

Monday, August 24, 2015

Nasi Lemak Recipe - Famous Malaysian Food



Sambal :

4 red dried chilies*
5 shallot*
2 cloves garlic*
2 cm ginger*
1 cm Galangal*
1 stalk of Lemongrass*
*blend together with tamarind juice
10 g dried shrimp, pounded
1/2 small tomato, cut into chunks
1 teaspoon sugar
1 teaspoon salt
1 teaspoon gula melaka
120 ml tamarind juice
oil for cooking

Fry blended ingredient, add tomatoes, sugar, salt. 
Cook till a bit dry and deep red color.  i add i mint leaf and basil. Turn off heat. Done.


Rice :
Rice cooked with salt, ginger & pandan leaves.

Others :
Cucumber
Peanut
Hard boiled egg
Fried  anchovies
Fried brinjal





Friday, August 21, 2015

Soto Ayam suka hati


hari ni saya sangat malas masak. Jadi saya teringatlah mau bikin soto ayam. Sebab simple kunun. Sekali bikin, nah.. bagus lagi guring talur saja. hmmm




Bahan - Bahan
  • 1 bunga lawang
  • 1 batang kayu manis
  • 1 kuntum cengkih
  • 1 sudu besar jintan manis
  • 1 sudu besar jintan putih
  • 1 sudu besar serbuk lada putih atau lada sulah
  • 3 biji bawang merah
  • 2 ulas bawang putih
  • 2 batang serai
  • 1 inci halia
  • 1 inci  kunyit hidup
  • minyak masak
  • ayam (boneless)
  • air
  • mihun (yg sudah rendam)
  • garam / perasa

Bahan sampingan 
  • isi ayam rebus dari sup diracik halus
  • daun sup, hiris kecil
  • daun bawang, hiris kecil
  • cili merah, 
  • timun
  • tomato
  • hard boiled egg
-panaskan kuali
masukkan minyak
masukkan bawang & rempah2
masukkan ayam
tambah air
sampai mendidih .. siap.

sup boleh lah dituang dalam mangkuk berisi mihin rebus + campur bahan sampingan.


Tuesday, August 18, 2015

Resepi Kelupis


Sana kabun banyak betul tumbuh daun nyirik untuk bungkus kelupis. Setiap kali limpas tu dedaunan misti cakap 'nahh kelupis'. Dan tiap kali bawa pulang itu daun, misti sampai kering tidak kena pakai. Jadi hari tu, saya cuba kasi masuk fridge, sampai mana ketahanannya. Tahan jugalah kalau yang didalam punya bungkusan. Mau bungkus bagus-bagus. bungkus guna newspaper. Yang saya guna ni sudah 2 minggu di dalam fridge.

Baca info sikit pasal Kelupis. SINI



BAHAN-BAHAN:
 beras pulut 
300 gm- Basuh dan toskan
 santan 300 gm
pandan - 1 helai
garam - secukup rasa
daun nyirik - secukupnya (kalau tiada, boleh guna daun pisang. tapi lain sikit wangi dia la )

CARA-CARA:
1. Mula-mula masukkan santan + daun pandan dalam kuali, guna api perlahan.
2. Bila minyak timbul sikit dipermukaan santan, masukkan beras pulut dan garam.
4. Gaul hingga separuh masak dan santan kering.
5. Angkat dari kuali dan bungkus dalam daun nyirik.
6. Selepas habis membungkus, boleh lah dikukus sehingga kelupis masak. 

KUAH - sama macam buat kauh sate. boleh juga kuah rendang atau kari.





Thursday, August 13, 2015

Giant Sunflower

Saya sukaaa bunga. Bunga yang paling saya cinta sekali ialah Sunflower. Mungkin pasal keceriaan dia buli buat saya ceria. chewah.
So, satu hari, saya beli la bibit ni bunga (sebenarnya balik2 bili suda ni). Tulisan dia 'Giant Sunflower'. Tanam la kunun. Nah trus gini  jadi dia. Andang-andang tidak subur atau tipah tertipu. haha


Kan bagus kalau gini besar. hehe

Adui lemah bah nampak ni bunga bunga fresh di Saigon

@saigon. ya its real


Ini di Canggu Bali, Sunflower farming untuk offering. Satu hari tidak puas kalau di sini.


p/s satu hari saya mau tanam sunflower macam farming punya style. hmm pasang angan angan dulu la ..zzz

Tuesday, August 11, 2015

Semporna Island - One of the best place to visit in Sabah

#throwback

photo taken in Maiga Island Semporna .. 2011. heh.

Monday, August 10, 2015

Egg Rolls with Moringa leaves


Awal tahun ni, saya ada attend satu seminar motivasi oleh Cikgu Hilter Yew (former cikgu now pakar motivasi) Untuk kids & parent yang ada big exam this year. Di hujung-hujung tu sessi, (sebab dia kelam kabut tidak cukup masa) dia kasi tau pasal food. Cari ini daun,Moringa oleifera. kasi anak-anak kamu makan ini dia bilang.  Ai baru saya terperasaan, ada pula ni di rumah. Bah baiklah apa salah cuba kan, lagi pun ampai-ampai suda depan mata. So, berabis la saya cari apa macam mau masak. Paling-paling taruh di sup saja saya pandai. Macam taru daun sup la. Trus saya terpikir mau bikin ni omelet. Pasal anak2 saya suka makan omelet, So ini la gambar dia. Sedap juga ni sayur. Macam sayur manis.

Buli google kalau mau tau lebih lanjut la apa-apa benefit dia.
Harap-harap dapat menyumbang  otak menjadi cerdas la. Amen.







Baru saya belajar, begini pula bikin ni.






p/s : jimat juga duit bikin bili sayur di kadai. hihoho





   


Sunday, August 9, 2015

Buttermilk Bun (yang paling sedap sampai suka hati)

Last week i made some buns for breakfast which i made  night before. 
(Because everyday beli bun, poket pun bucur.)
So, i polished up my rusted skill that i learn maybe more than 10 years ago.

Anyway, baking is so easy now, just watch you tube. done. 

Recipe :

Filling: 100gm sugar +1 tablespoon butter + 2 tablespoon powdered milk 

Dough: 
flour 700 gm
yeast 11 gm (1 packet)
Sugar 50 gm
Salt 1 teaspoon
Water 300 c.c
Egg 1
Warm Milk 35 c.c
Butter 70 gm

Method :
Add yeast into warm milk
Combine flour and butter. 
Add sugar, salt, egg,
Add water and milk
Knead 5-10 minutes.
Let rest for 30 min (until double size)
Scale each 60 gm ( or divide into 12 pcs or 24)
Put the filling into each bun. 
Brush bun with egg yolk + milk (or vanilla)
let it rest. and put into oven for 15 minutes. done.

 This is the comparison (based on my calculation ) 

flour RM2.50 
yeast RM 1.20 
Sugar RM 2.60 (not all )
Salt + Water + Warm Milk RM4 (estimate la kunun)
Egg 1 RM 0.50
Butter RM 8.00 (divide by 4-not all)

RM 18.80 divide by 24 buns = 0.78 cent.
The cheapest bun i can get bun at market price is RM1.70. 
How cool is that? 




This bun is my favourite when i was a little kid. My brother and i actually. 

And I guess i made the most delicious buttermilk ever. and  tingu gambar pun i still can smell aroma. hihahiha *masuk bakul* ;) 

Sama lah macam Jeong hin bun, tapi mine sedap sikit. hahah *masuk bakul lagi*





   



Thursday, August 6, 2015

Sambal Terung and Rendang Ayam Recipe (suka hati) and Nasi Kerabu (suka hati juga)

I'm not a chef. So if you think this recipe wont suit you. just ignore this recipe. enjoy the photos. 
(or click the link) hehe


Today's harvest. Terung. Actually i'm thinking of simple dish Hayden's favourite, Fried Eggplant with oyster sauce. But end up with Terung Sambal. Because today is Rendang's day.

Why rendang. Because the basic spices to make rendang can share with sambal terung. and furthermore,  its cold here in KK ! 24deg cel. 
(consider cold if you get daily temperature around 38deg.) :D

So at least Rendang is hot and it blend with the cold. 

So, the main food is rendang. We the origin of this cuisine.

Wiki's
Rendang is a spicy meat dish which originated from the Minangkabau ethnic group of Indonesia,[1] and is now commonly served across the country.[2] One of the characteristic foods of Minangkabau culture, it is served at ceremonial occasions and to honour guests.[3] Rendang is also served among the Malay community in MalaysiaSingaporeBrunei and Southern Philippines. Rendang is traditionally prepared by the Minangkabau community during festive occasions such as traditional ceremonies, wedding feasts andHari Raya (Eid al-Fitr).

Thanks bro wiki.


The basic of preparing Malay's food is simple. Not as complicated as its look like. Once you know the basic, you can cook many type of Malay cuisine. For example, Kari ayam, kurma ayam, ayam masak merah, rendang, daging/ayam kicap, sambal, just in basic ingredient.

Cili kering
 (i normally choose the non spicy chili)
Bawang Merah
Bawang putih
Halia
Lengkuas
Serai
Kunyit
Daun Limau purut
Daun Kunyit

Thats it. But sadly this need practice. hey ho.
Btw,I learn a lot from Chef Wan's recipe at AFC web. It helps a lot. Although it might be the most longest list of ingredient. Its worth trying. Dan terbukti sedap.

Sometimes, adding a little herbs taste different too and more umph. ya for those of you like short-cut, sometimes adding 1 leaf of mint made your dish taste wow. I like to add Mint, Oregano, dill, kesum, kaffir leaves, curry leaves, kunyit, which ever available. More aromatic.

Okay here is the Sambal Terung Recipe


4 red dried chilies*
5 shallot*
2 cloves garlic*
2 cm ginger*
1 cm Galangal*
1 stalk of Lemongrass*
*blend together with tamarind juice
10 g dried shrimp, pounded
1/2 small tomato, cut into chunks
1 teaspoon sugar
1 teaspoon salt
1 teaspoon gula melaka
120 ml tamarind juice
oil for cooking

Method For Eggplant: -
Cut the eggplant, divide to 4. Deep fry.

Method of Sambal :-
Fry blended ingredient, add tomatoes, sugar, salt. 
Cook till a bit dry and deep red color.  i add i mint leaf and basil. Turn off heat. Then mix the sambal with terung. ;)


Next : Rendang Ayam

4 red dried chilies*
5 shallot*
2 cloves garlic*
2 cm ginger*
1 cm Galangal*
1 stalk of Lemongrass*
*blend together with tamarind juice
1 cup Coconut milk
Kerisik (grated & roasted coconut) 
Kaffir Leaves (thinly slice)
Daun kunyit(thinly slice)
1 teaspoon sugar
1 teaspoon salt
1 teaspoon gula melaka
120 ml tamarind juice
oil for cooking

Method :
Heat wok, put in coconut milk & blended ingredient. Put chicken.
Mid process of rendang cooking, coconut milk start to evaporate and become oily.
Add kerisik, gula, gula melaka, Kaffir leaves, daun kunyit. i add mint and basil. Stir until dry.
Rendang almost ready if coconut milk almost evaporated completely and the meat darkened.
okay itu jer.




   



Monday, August 3, 2015

Ikan Bakar Suka Hati

Ada bah tu penjual ikan, malas betul saya. Kalau dia datang pi rumah jual ikan kan, mesti saya pandai beli terlebih punya. Nasib baik lah ada fridge. So, pada suatu hari dia bawa la baaaanyak ikan tuna (yellow fin) kalau local bilang langkunis. Terus kan dia pandai pandai pigi tambah sana timbangan. embahh mangan nopo la, abis dia kasi kurang juga dua tiga posen. hik.

Ni hari , bila saya kurik-kurik esbok saya, terjumpa la sama ni ikan. Wahh teringat saya sama ikan bakar penuh rempah rempah. hehe ciptaan dari imaginasi sendiri. bah baiklah ini la tu

Oleh kerana saya banyak tanam herbs, saya hantam la kasi masuk semua ni herbs di dalam. 

Resepi :
Ikan
Rempah giling, Bawang merah, bawang putih, halia, serai, lada kering (kena rendam air panas)

Kasi mandi lulur ni ikan pakai rempah yang kena blend, saya campur basil, dill, oregano, daun kunyit & daun limau purut. Terus bungkus sama daun pisang. Kalu teda buli juga guna alluminium foil bah ni.







sebelum bungkus

ikan grill hutan rimba
btw, itu dill punya wangi exactly macam bambangan. Saya rasa sepa-sepa yang kat oversea yang teda bambangan, buli campur sama sup/pinarasakan ikan. Feel like home. kaaangku boh. hehe

nahh bagitu.. wangiiii telampau ni.