"NOT JUST ANOTHER FOOD OPTIONS"
My blog is a one stop center for cooking & kitchen tips, recipes from various cooking method & types, and you can find cool places to hang out with friends and family with good food and great music!

Saturday, July 23, 2011

3 Simple menus & quick easu recipes on a busy day



animation is for illustration only

Monday is always my busiest day of the week and I seem to run out of time before I know it. Using quick simple easy recipes can still put a good evening meal on my table. I'm sure they will do the same for you.

 

[1] Ground Round Steaks 
Form 4-5 Patties from 1 pound of meat, place in a hot heavy bottom pan, turning only once. When they have reached the doneness you like, remove and place on a lipped platter. Add 1 teaspoon of beef bullion to the pan, then add 1/2 cup water, let it heat as you scrape the bottom to release the stuck on tidbits. If you want to make gravy add a little milk after turning off the heat. Use it to pour over your meat patties or use as a dipping sauce.

Steamed Sliced Potatoes and Green Beans 
Wash Potatoes, cut out any blemishes, slice about 1/4 inch thick. Place them in the bottom of a steamer and cook until almost soft. [test with a shape knife] Add drained green beans for the last 3-4 minutes of cooking. Place in bowl and dot with butter. Sprinkle with salt and pepper to taste.



[2] Mac and Cheese w/Broccoli 
Add 1/2 cup of chopped Broccoli to the cooking pasta about six minutes after the water starts to boil, drain until no water is left in the pasta and broccoli, then add cheese mixture, butter and milk. Stir until pasta is thoroughly covered.

Sliced Tomatoes
Wash tomatoes and wipe dry. Cut into slices or quarter. Drizzle with olive oil and balsamic vinegar.

Apple Sauce w/cinnamon
Heat applesauce in the microwave until warm but not hot, add a sprinkle of cinnamon to the top and mix. If you applesauce is unsweetened, you may want to make a mixture of 1/2 teaspoon cinnamon and 1/4 cup sugar and use it, instead of the straight cinnamon.



[3] Chicken Legs
Coat chicken legs with a mixture of 1/2 cup flour, 1/2 teaspoon rosemary and thyme. Place them on a broiler pan and cook in a preheated 375 degree oven for 25 minutes, turning once.

Corn Nibblets
Heat a 12 ounce package of frozen corn in a sauce pan with about 3/4 inch of water. You want enough water to cause steam but do not cover the corn with liquid. When corn is done, drain most of the water off and add room temperature butter. Stir until each kernel of corn is covered in butter. Serve while hot.

Tossed Green Salad
Wash and dry your fresh greens. Chop or tare into small pieces and add to a bowl big enough to toss vegetables. You may add other fresh veggies then toss with a simple vinaigrette dressing.

Dressing
1 part acid [vinegar, lemon juice, orange juice, tomato, etc]
3 parts oil [olive, vegetable, grape, etc]
1/2 teaspoon minced garlic or onion
1/2 teaspoon Italian spices or spices of your choice.
If you want to add a little sweetness, try adding 1 teaspoon of grape or apple jelly.
Whisk it all together and store in a lidded jar. Refrigerate between uses.


For more recipes, ideas and menus, come to http://www.HassiesKitchenTable.com
Faylee James is a Life Coach/Writer/Speaker from Northeast Tennessee, who has an above average interest in people, cooking and living life with a smile.



Great Breakfast Recipe

Picture is for illustration purpose only

My usual breakfast is a slice of homemade bread toasted with butter and jam, dunked into American coffee with milk. I look forward to that in the morning. Occasionally I'll have oatmeal porridge with dark brown sugar on it. In the hot summer I like Alpen muesli with extra raisins and cold milk.

On sundays I make pancakes with homemade blueberry syrup. If there are guests for brunch, I make eggs and bacon with them, and a fruit salad with oranges, grapefruits and pineapple and a light sugar syrup poured on it hot so it will make some juice in the fridge.
In a restaurant I want something more special than that.

Casually,my breakfast is eggs benedict accompanied by asparagus and boiled new potatoes with dill. I also like to serve it with a fruit salad with berries, bananas, kiwi, grapes, apples, and pears with a dressing made of sugar, cinammon, and grand marnier.

Weekends: about twice a year, I eat a traditional Scottish fried breakfast - not for the faint-hearted, but foreign visitors always seem keen! It contains all or some of the following, depending on personal taste - local bacon and Larne sausage, fried, scrambled or poached eggs, mushrooms, haggis, black pudding, white pudding, tattie scones, oatcakes, grilled tomatoes. Some people also offer Fried bread or tinned baked beans - I'm too much of a purist for that kind of fol derol!
Recently I saw a recipe for eggs that I've tried and really liked. Basically you bring about half a cup or so of salsa verde to a slow simmer in a small pan. Then you poach a couple of eggs in it, sprinkle grated cheese over the top and cover until the cheese starts to melt. I like it. It looks terrible, this strange, green gooey mess, but it sure tastes good.

In Germany I was surprised at the number of beers we saw on top of the breakfast table, and the number of dogs we saw under.

In Italy it is very common to stop at a "pizza a taglio" place (that's the kind of large rectangular pan pizza that is sold by the piece here, wrapped in paper to eat on the road, or on a tray for a quick supper) or at a bread bakery and pick up a piece of usually white pizza (with just oil and salt on it) for the kids to eat on their way to school or as a midmorning snack. Sometimes it's split and prosciutto or salame is put inside or most traditionally, mortadella.

Pretty healthy breakfast, actually!


Article Source: http://EzineArticles.com/6136823

Friday, May 20, 2011

How to Preserve Your Bamboo Cutting Board

Note: This wooden board and the oil treatment can be found at IKEA, Kota Damansara

We are at a time where people across the planet are adapting their lifestyles to become more eco-friendly. Kitchens, with all their waste, have become a logical-focal point of this environmentally conscious revolution. At the top of the list of eco-friendly cooking items? The practical and functional bamboo cutting boards! And why shouldn't they be? They are made of one of the most easily replenished materials in the world, bamboo! Bamboo is great for the kitchen because it is such a strong and resilient material.

Although the cutting boards may seem indestructible, they do require some periodic upkeep to maintain pristine condition. You may be thinking, "Aw man, just another thing to take care of around the house.....great." But, something that will take just a few minutes of your time can lead to keeping one of the best accessories in your kitchen in perfect condition.

First off, a rinse with warm soapy water after every use will keep the board in great condition as well as kill bacteria and prevent cross contamination in your food and on your knives. Beyond this, a quick monthly ritual is in order to preserve the condition of your bamboo cutting boards.
- Apply a mineral oil to the bamboo cutting board with a cotton cloth or a paper towel.
(Note: warm mineral oil works better, so a quick run in the microwave can go a long way!)
- Let the bamboo cutting board sit to soak for at least 20 minutes.
- After 20 minutes have passed wipe away any excess oil that may remain with a dry cloth or paper towel.

That's it! Boom! Done! Your bamboo cutting board is now ready for another month of hard work. You may be asking, "Where does a person go to obtain mineral oil for this?" Mineral oils are actually quite easy to find! Most local drug stores carry some sort of mineral oil that can be used for this process and let's not forget the infinite buying power that can be found on the internet.

If you are like me, and would love it even more if you could bring out the beautiful grain in you bamboo cutting board, a quick wipe of your board with camellia oil will really bring out the natural awesomeness of one's board. Keeping up with this painless maintenance once a month will seriously increase the longevity of your board and the value of your investment.

Joey Jenkins is the creator of hooraybamboocuttingboards.com. Visit today for an excellent selection of bamboo cutting boards. Joey aims to spread the joys of owning a bamboo cutting board to every home on the planet!



Article Source: http://EzineArticles.com/6176582


Tuesday, April 26, 2011

How To Make Delicious Peanut Butter Cheesecake

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Low-carb diets are greatly popular among health-conscious individuals who want to lose weight. However, when we talk about low-carb diets, people tend to think of flavorless food, without texture-unless you include things like cardboard. While this actually makes sense-there is always some truth to every rumor--people who try to undergo a diet often settle for low-carb diets made up of all healthy foods. Here I want to introduce the concept that going on a diet does not mean that people also have to deprive themselves of the occasional indulgence: peanut butter cheesecakes, for example.

We can thank early physicians for the original development of "peanut paste." They recognized that peanuts are high in protein, easy to grow, and the result is that PB has become a part of American life now for over two hundred years. Discovered in the 1920's, this spread is now produced by the tons. During World War II, the meat shortage helped facilitate the introduction of peanut butter as the creamy spread we crave today. Thus, it has gone on to become an iconic American food.

Although cheesecake can be traced back as early as the 1st Century A.D., it spread to Western Europe sometime around 1000 A.D., during the Roman empire. In New York, while Americans suffered the Great Depression, restaurants began experimenting with cream cheese in the recipes (before this time, cottage cheese was used in the recipes). This is why we now have the distinction between cheesecake and "New York" cheesecake.

We now have the added luxury of combining these two mouthwatering pleasures into a sinfully delightful, creamy peanut butter cheesecake. This dessert is a great way to indulge in one's cravings for both PB and cheesecake. Both are so rich, they can be enjoyed in small portions-just a bite or two-or as a full dessert slice.

These days, it is possible to make a delicious low-carb peanut butter cheesecake, which is an excellent way to cut back on fat calories, while at the same time indulging in a mouthwatering dessert.

All you need are these simple, easy ingredients:
• 8 oz. Cream cheese, softened
• 2 Tbsp. Artificial sweetener
• 3/4 c. Peanut butter, unsweetened
• 1 c. Almonds, ground
• 1 c. Butter
• 1 c. Whipping cream

For the crust: Mix together almonds and butter until they form a paste. Press them gently into a pie pan. Refrigerate.

For the filling: Preheat oven to 350 degrees. With a mixer, blend the cream cheese and artificial sweetener; beat until fluffy. Add the peanut butter to the mixture and mix well. Add the eggs one at a time. Fold in the whipping cream.
Pour mixture into the refrigerated crust and bake until the center comes out clean, 30-45 minutes, depending on the oven.
Cool on a wire rack and chill before serving.
Enjoy!

Anne Bernstein
Information just like this will help you discover recipe secrets you'll love, and also how to cook secret recipes in your own kitchen.


Article Source: http://EzineArticles.com/6153293

Grilled Chilean Sea Bass With Tropical Fruit Salsa


Chilean Sea Bass has an excellent flavor and due to the amount of natural fat in the flesh it has a fantastic, velvety texture. Because of its great flavor it is popular in many fine dining restaurants throughout the country. This fish works well with many different cooking preparations including searing, grilling, poaching and baking. When you purchase the Chilean Sea Bass, remember to look for MSC certified sustainable Chilean Sea Bass. If you cannot find it then Pacific Halibut is an excellent alternative. One great way to prepare Sea Bass is to grill it over an open flame to a medium temperature and top it with a salsa made of tropical fruit. Try this simple recipe for tropical fruit salsa:

Tropical Fruit Salsa Ingredients:
1 Each Jet Pineapple, cored and diced small (¼" by ¼" cubes)
2 Each Ripe Mangoes, peeled and diced small
¼ Cup Shallots, minced
2 Tbl Fresh Squeezed Lime Juice
¼ Cup Green Onions, cut on the bias
1 Each Ripe Papaya, peeled and diced small
1 Tbl Sesame Oil
½ Each Serrano Pepper, seeded and minced
2 Tbl Honey
1 Tbl Fresh Mint, minced
2 Tbl Fresh Cilantro, minced
Pinch Sea Salt

Procedure:
Mix all these ingredients together and serve at room temperature over the top of the Chilean Sea Bass. The tropical fruit salsa recipe serves approximately 12 people. After dinner, the salsa should be covered and stored in the refrigerator for up to 3 days.
For the Sea Bass you will need about 7 ounces of fillets per person. I prefer to use skin-off fillets for this preparation, but skin-on fillets will work if you crisp the skin real well. Lightly season the Chilean Sea Bass with kosher salt, pepper, olive oil, and chopped fresh parsley. Place on a grill and cook to a medium temperature (about 125° F). If you have a wood-fired grill this will add a wonderful nuance of flavor to the fish.
Arrange the fish on the plate. Top with 2-3 ounces of the tropical fruit salsa and serve with your favorite side dishes. If you have never tried the rice blends from Indian Harvest then consider purchasing some to accompany this dish. One of my favorites is the Black Pearl Medley. I follow the directions on the bag and add some additional vegetables and chicken stock.
The tropical fruit salsa recipe also works excellently with Swordfish, Mahi mahi, Onaga, and many other tropical and sup-tropical species of fish.



Visit our site for a complete culinary profile for Chilean Sea Bass and many other fish.
David L Buchanan is the webmaster of Chefs Resources, a culinary and kitchen management resource for professional chefs, foodies and culinarians.
Note: You may reprint this article in your ezine, blog, or Website as long as the credits remain intact and hyperlinks remain active.

David L Buchanan - EzineArticles Expert Author
Article Source: http://EzineArticles.com/6154321



Thursday, April 14, 2011

You Can Put A Tasty Dinner on Your Table in Minutes With These Delicious Recipes!

(Picture for illustration only)

In today's busy world, it is still possible to serve your family a delicious home cooked meal in a matter of minutes. The next time you are in a hurry and tempted to turn to the "fast food drive-thru" lane, give these recipes a try. Tenderloin Steaks with Portobello Mushroom Sauce is a quick and easy entree. The Onion-Potato Au Gratin takes about 15 minutes and would be a great companion to these steaks. Add a bagged salad from the produce section for a tasty and quick meal.

TENDERLOIN STEAKS WITH PORTOBELLO MUSHROOM SAUCE
2 (1/4 lb each)beef tenderloin steaks
1 cup beef broth, divided
1 tsp flour
1 tsp Worcestershire sauce
1 tsp catsup
1 tsp steak sauce
1/2 tsp ground mustard
1/4 lb baby portobello mushrooms, sliced
dash of fresh ground black pepper
1/8 tsp salt, optional
1 tbsp chives, optional

Coat a large nonstick skillet with nonstick cooking spray. Over medium-high heat, brown the steaks on both sides. Remove from pan, keeping warm.
Reduce the heat under the skillet to medium and stir in 1/2 cup of the beef broth, loosening up the browned bits on the pan. Cook for 2 to 3 minutes until the liquid is reduced by half. Combine the flour and remaining 1/2 cup of beef broth whisking until smooth. Whisk into the skillet. Add the Worcestershire sauce, catsup, and steak sauce along with the ground mustard. Bring the sauce mixture to a boil.
Once sauce starts to boil, return the steaks to the skillet. Add the sliced mushrooms. Cook 4 to 6 minutes on each side until the steaks reach the doneness you prefer. Sprinkle with the pepper. Also sprinkle with salt and/or chives, if using.

ONION-POTATO AU GRATIN
3/4 cup water
1/2 cup French onion sour cream dip
1 cup mashed potato flakes
1 tbsp chopped green chiles, optional
1 1/2 tbsp butter
1/4 cup shredded Cheddar cheese
Additional shredded Cheddar cheese for topping

Spray an 8-inch pie plate with nonstick cooking spray.
In a medium saucepan, bring the water to a boil. Stir in the dip and mix well. Remove from the heat and add the potato flakes and the green chiles, if using. Mix together well.
Spoon the mixture into the prepared pie plate. Top with the melted butter and the 1/4 cup of cheese. Broil 4 to 6-inches from the heat for less than 5 minutes until the cheese is bubbly and golden brown. Remove from broiler and sprinkle with additional cheese.
Cut into 4 wedges for serving.
Enjoy!

For more of Linda's quick and easy recipes visit her blog at http://grandmasquickfixrecipes.blogspot.com
For delicious dessert recipes visit her blog at http://ladybugssweettreats.blogspot.com



Article Source: http://EzineArticles.com/6157605



Wednesday, April 13, 2011

Blueberry Pancakes

I have to agree with this writer, pancake is an all time favorite!!! One of my best-friend is actually having a relationship with pancakes! She just love every single bites, and she always wants it for breakfast! I am glad that I can make my own pancakes, and here are one of the pancakes recipe to share with you guys.... Try it and PASS IT ON....
_____________________________________________

(Picture for illustration only)

Pancake is an all time favorite, be it for breakfast or snacks. It can be plain or with your favorite fruit toppings. There's no better way but to have it homemade. Cooking pancakes at home gives you the freedom to experiment on what fruits to mix or toppings to add to make it more delicious and most importantly, nutritious. A variation of this is Blueberry Pancake. Blueberries with its indigo coloring are sweet-tart-tasting and has spicy aroma. They are great tasting and packed with vitamins and minerals and very high in fiber and have less saturated fat and sodium. They are rich in vitamins C, A and E and also rich in minerals like magnesium, manganese and potassium. Recent studies revealed that among the many fruits, blueberries provide the most when it comes to anti-oxidants. We are aware that these anti-oxidants are the elements that help prevent cancer-causing cells in our bodies. Blueberries are readily available fresh or frozen or in cans though bit pricey.

Here's a recipe for homemade Blueberry pancake. Cook it alone or with the kids and enjoy each step from scratch to finish.

Ingredients:
  • 1 1/2 cups blueberries, mashed
  • 3 cups self-rising flour
  • 2 large eggs
  • 3 level teaspoon baking powder
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla
  • 1/2 cup butter, melted
  • milk (for thicker pancakes use a little less milk)
Procedure:
  1. Combine altogether the mashed blueberries, flour, baking powder, sugar, salt, eggs, vanilla and melted butter in a large mixing bowl.
  2. Whisk in the milk until the lumps are gone for its consistency.
  3. Place a large skillet over a medium heat and coat with a cooking spray.
  4. Pour 1/4 cupfuls of batter onto the skillet and cook until bubbles start to appear on the surface of the batter.
  5. Flip using a spatula and cook until golden brown. If it is browning too quickly reduce heat or turn off for a second. If skillet or pan turns dry coat again with a cooking spray. Normally the first pancake is not as better as the second and the succeeding when it comes to appearance. Pancakes should be golden brown on both sides when cooked.
This makes 5 to 6 servings.

Another way is to sprinkle the desired amount of thawed blueberries on the surface then flip when large bubbles appear and cook until golden brown.

Blueberries can also be used as toppings together with whipped cream. My kids love it with honey and blueberries. This is one pancake that is so irresistible. You can have fruit variations with pancake and they are always a big hit especially for the kids.

(Picture for illustration only)


Marichu Coning
Browse a wide selection of quality cookware kitchenware and cutlery at our on line location Your Smart Kitchen at reasonable prices with customer satisfaction guaranteed. Your Smart Kitchen specializes in Fissler, Swiss Diamond, Chasseur, Claybaker, Bosch and more quality brands.
Marichu Coning - EzineArticles Expert Author


Pudding... Bread vs Cookies

Its been a while since my last post here. Lots of things happens, with best-friends, with health, I just hope that things going well soon. To my best-friend Aira, Let go of your past, cherish every moment of your life! To my lil' sis, Joy ~ Be strong! I'll always here for you guys!

Now, lets talk about FOOD! ;)
Everybody loves bread pudding. Every culture that uses risen bread has some form of pudding they make to eliminate waste when the loves begin to go stale.

In Mexico, they use tortillas in place of bread in many meals. However, the bolillo is popular roll. It is crusty outside, soft inside, with the perfect balance of texture and flavor to make them just right for bread pudding.

(Picture added by Dylla is for illustration only)

Chocolate Bread Pudding
You will need:
  • 6 to 8 rolls, or one loaf of crusty French bread
  • one quart coffee creamer
  • ½ tsp salt
  • one cup sugar
  • 4 large eggs
  • 4 disks of Mexican Chocolate or
  • 1 cup bittersweet or dark chocolate chips and a tsp cinnamon
  • 2 tablespoons butter
How to do it:
Tear the bread into pieces and place in a casserole dish large enough to hold it all.
If using Mexican chocolate, grate it. Put the chocolate over the bread. If using chips, sprinkle the cinnamon on top.
In a sauce pot, beat together the eggs, salt and sugar. Add the creamer. Heat over medium heat, stirring constantly until it begins to thicken. Allow to cool slightly, and pour over the bread. Lift the bread and chocolate with a fork, to allow the custard to work its way around in the dish.
Cover and place in the refrigerator overnight.
Two hours before serving, dot the top with butter, and sprinkle a little extra sugar on top.
Bake at 325°F for about 40 to 60 minutes, until the top begins to bubble, and the custard sets up. A knife inserted into it should come out clean
Let it rest for an hour before serving.

What happens if you get a call to go for dinner, and by the way can you bring dessert? Is there a mad rush to the store to pick up a prepared cake? Do you panic, and then refuse to go rather than go empty handed?

Not necessary, once you know the secret.

There is another way to make bread pudding. It requires no bread, no eggs, and no extra chocolate. All you need is cookies and milk

(Picture added by Dylla is for illustration only)

Cookies and Milk Pudding
  • One large package of cookies. The cheaper the better. This is a good way to use up cookies the kids will not eat
  • One quart coffee creamer or whole milk
How to do it:
Break up the cookies in a casserole dish. Pour the creamer over the top. Stir slightly to make sure all the cookies are wet.
Bake at 325° for about 40 minutes. Check after 25 minutes. When the custard is set up, remove from the oven and allow to stand a few minutes before serving.

Cinco de Mayo recipes do not need to be elaborate to be good. Like a lot Mexican food, the beauty is in the simplicity.

MexicanDessertRecipes.net The Sweet Side of Mexican Food



Wednesday, March 30, 2011

Is it supper? or,just early breakfast?


Erm,.... I'm watching Travel channel rite now, Food Tripper Miami shows and it shows the burgers, steaks events in Miami, when suddenly I said to my brother, "do you think what I am thinking rite now?". He gave me a smile and said, "you are craving for burgers, aren't you?". Then we both laugh, and I said to myself, he knew me so well. Yes, I am burger crazy! I enjoy  eating burger too much.

 

So, we headed to our kitchen and make ourselves burger and fries and hot coffee! And then I said to him, "I hate the shows!". It's 3 am and we are eating burgers! Thanks to First Pride Beef Patties (I don't like patties from Ramly Burger,well, thats just me), the taste is so amazing and it is worth every single cents spent on it (yes, it's more expensive than Ramly). Enjoy the picture guys!

Oh, btw, I am leaving this post with a pray...

Share the laugh,.... pass it on...




Tuesday, March 29, 2011

Tak kan Melayu hilang di Dunia

Hikayat Merong Mahawangsa...
Everybody is busy talking about this movie.. some might not like it, but a lot that i heard love this movie so much.. I am writing this too,... not because it's the trend rite now (well yes, most bloggers do write about HMM), but this is my first Malay movie (after LBS!), and I think it deserve a BIG applause from all movie lovers!

To be honest, I am limiting myself to only watch the movie played by Lisa Surihani, Que Haidar, Farid Kamil. I actually believe that only these three actors are worth watching (well, that's my personal view, no offense to others, please). Same goes to international movies, where I actually go to watch selected movies only.

But then, when i first heard that KRU is producing HMM movie, my first thought was, is this movie going to be great? Well, to be honest, an epic movie is not as easy to produce. It demands lots of work, researches, not to mention the outfits, the scenes itself,.. and I pray, "Please KRU, make this movie a great one!". Besides all these, its the first movie where I see my friends went and search the history of Merong Mahawangsa! Lets be honest here, me, my brothers, my friends, we are actually either busy reading or collecting books like Twilight, Percy Jackson collection, The Series of Unfortunate Events, LOTR, books written by Nicholas Sparks (some of it are great movies), Harry Potter (I don't have to mention all, here).. but this movie makes you wonder, do you really know the story of Malay bloodlines? Sigh! I am not even sure myself! 

I just know that I have to watch this movie. Not only because it's a story of Malay bloodlines, part of it because it was produced by KRU (to be honest). Well, I always admired how Norman (of KRU) have built such empire in the entertainment business. So, last saturday, I went to the cinema to watch HMM and honestly, I FEEL GREAT ABOUT IT!!! It was written so beautiful, and it is amazing! I salute the scriptwriter , both Yusry & Amir Hafizi, for making this movie so great for the viewer. And, I must say, IT WORTH EVERY SINGLE PENNY! The story is simple, understandable, not too carried away with romance between Merong & Embok, The Rome Prince & Chinese Princess, it is straight forward! From the beginning till end, it amazes me over and over again!


Part that I like the most is when Merong said something to the crews / pendekar about going to fight to defend their honor; where everybody, the King, the people, are equals. He asked them to fight, as it is their own fight. Not because he asked them to. Meremang bulu roma masa dengar Merong cakap cam tu...

I can't imagine that a Malay movie can actually create the scenes so beautiful to see (well, its like watching part of Pirates of Carribean produce by a Malay director/producer!), and it makes me wonder, why is there aren't any movie so good, so pure, so beautiful like this has been produce before? How can KRU did this? Is it because they are KRU? Seriously? I can't help to address that by producing this movie, KRU has set a high boundaries to others! Yes, there are parts where digital works required but which movie didn't need that? Hello,... most of international movies were recorded in green screen! 


I am going to end this with a quote by late HANG TUAH ~ Takkan Melayu Hilang di Dunia. This is the rise of Malay movie scenes. Thanks to KRU, for making a movie worth watching! Support our local scenes!

http://www.facebook.com/hikayatmerongmahawangsa
http://www.krustudios.com/Merong_Mahawangsa

Monday, March 28, 2011

Tilapia Kukus bersama Broccoli


  

Hi kawan2... ni menu utk org yg mmg takde masa nak duk kat dapur lama2... cepat dan sedap! sememangnyer berkhasiat tau! Cubalah...

Bahan2:
3 ekor ikan Tilapia 
3 biji bawang besar (hiris)
9 biji bawang putih (cincang) 
6cm halia (cincang)
Segenggam cili kering (potong dua)
Chinese Parsley / Daun sup
Black pepper, White pepper, Salt
Broccoli - boleh juga diganti dgn asparagus


Penyediaan:
1. Panaskan steamer di atas dapur 
2. Basuh bersih ikan tilapia
3. Gaulkan semua bahan bersama dengan ikan (kecuali broccoli)
4. Setelah gaul rata, susun broccoli diatas ikan
5. Kukuskan ikan sehingga masak.
6. Hidangkan!

Estimated time ~ 30 minutes!


      


Daughtry - September



Wednesday, March 23, 2011

AMPHETAMINE (BANDSLAM)



On the seventh hour of the seventh day
The seventh son was looking for a seventh stage get away
The word came down from a blinding light
You got one chance, baby, baby,you better do it right


I was driving down on the 101
It was late at night, and I was thinking 'bout the thing I'd done
All of my regrets, and baby, all of my fears
I was slipping the car from gear to gear to gear


Hey hey hey


God bless the child, God bless his soul
God perish the idea that he'll die before he's old
You gotta be cool, you've got to behave
And there'll be time for that when I'm lying in my grave


You gotta watch your step,or you'll lose your way
Take the heed of your elders and do everything they say
Watch out for the man, the man who tolls the bells
But if I fear for the devil and I fear for myself
Then I'm gonna have to fear for everybody else


Oh yeah, I'm gonna fly (sha la la la la mamma yeah)
I'm gonna live until the day I die
Ain't got time to wonder why
I'm gonna live until the day I die



Sunday, March 20, 2011

Flipsyde - When It Was Good



I believe everybody knew flypside from the hits "Someday". The girl is a new member to the band, and since then they have change thier music. Hope you guys enjoy this song as much as I do..

Friday, March 18, 2011

Drinks...drinks...drinks...


I am a bit lost these two days... I can't write anything at all in my blog..so blur...
But anyway, i did some research and I found Chuck! (again....)
So, I think I have yet to post a thing about drinks.. here you go..
Cheers!
The Resurector - Chuck's Hangover Shake Recipe : Chuck Hughes Recipes | LifeStyle FOOD



Berries...berries..berries

How to Pick The Best Berries & Different Ways to Enjoy Them??? Here are the tips...keep on reading and PASS IT ON....


Few other groups are as nutritious and beneficial as fresh berries. Most people, at some point, have faced a huge hurdle trying to maintain a strict weight loss diet. However, many often fail due to the lack of taste in low calorie food. The biggest advantage of berries is that they are high in nutrition and flavor, while remaining relatively low in calories. Most of these fruits are naturally sweet in taste and do not require any additional condiments. Individuals can have them plain or even as salads or smoothies. Another aspect that attracts individuals to these fruits is their attractive colors. These colors are more than just a decorative item, but rather an important ingredient for good health. Berries get their colors from phytochemicals and flavanoids, which are known to help prevent certain types of cancer.

There are several ways in which you can serve berries to enhance taste and provide nutrition. If you want to urge your kids to eat these fruits, you may need to find a unique way to get them to consume them and enjoy them as well. One of the best ways to have these fruits is in the form of a smoothie. You can run these fruits in a blender and serve as a tasty drink, which is also extremely high on the health quotient. Baked products can also use fruits like raspberries to create a delicious dish. You can also make healthy desserts by chopping these fruits and adding some low fat cream or honey to give it a sweeter taste. Even breakfast can be made interesting by adding a generous serving of assorted berries in a bowl of cereal.


There are several health benefits to raspberries. These fruits contain a large amount of Vitamin C, which helps the body strengthen the immune system and, as a result, combat diseases by warding off micro-organisms. Some researchers also believe that berries are useful in curbing cancer due to the presence of flavanoids. They also improve digestion and are an ideal weight loss method as they are low in calories. As you can see, there is no shortage of health benefits when it comes to consuming berries.


Fresh berries are infinitely better than the frozen varieties available at most stores. Frozen fruits often get soggy once they thaw and do not maintain maximum nutritional value. To ensure that the fruit is fresh, you need to ensure that it is firm. Fruits that are full of preservatives can be harmful to your system. While buying berries it is necessary to find details about the available sources in order to find one that is renowned for providing great quality and that is trustworthy. You can judge a source by reading online reviews and testimonials on the available distributors.


Berries at Driscoll's - We grow some of the finest strawberries, raspberries, blueberries & blackberries. Also, we have a huge variety of berry recipes for you because there is just so much one can do with berries. Our recipe index gives you options for appetizers, beverages, main courses, etc. Check out our entire recipe index here. If you would like to speak to a Driscoll's representative, please call our 24 hour toll free number at 1-800-871-3333.





Thursday, March 17, 2011

so you can't bake...


You can't bake? Here is the solution. Click the link below..
http://cookbookaddiction.blogspot.com/2010/12/if-you-cant-bake-cookies-make-pizzelle.html#links





How To Make Healthy Vegetable Soup



hi guys....
I was checking my email this morning, and I received the invitation for link exchange from Samantha, and I immediately check her blog, and it is superb! She provides lots of infos and a very useful one to all of use.
So, I would like to share this with you, as this will benefits lots of us, especially working mom and dads, during rainy days... Just click the link below and enjoy!

How To Make Healthy Vegetable Soup



Quote of the day


Do the hard jobs first. The easy jobs will take care of themselves.

Wednesday, March 16, 2011

Jamie at Home Products from Jme


Been google-ing Jamie Oliver web since morning...I can never get enough of this guy.
As a caterer and event planner, his web provides so much info and yes, I do learn a lot of cooking from him.
but then, to organize an event, it is not as easy as it looks like. Well, I know mine is still small, but looking at his web (well then, do click the link below), I wish I can organize a party (no matter small it is), but leave a mark for everybody, a good, fantastic memorable one.
I wish these awesome product is here.... click the link below guys... prepared to be amazed!
Jamie at Home Products from Jme | Including exclusive Essentials range | Jamie at Home

And guys,.. please... PASS IT ON...



Jimmy Eat World - The Middle



this is the soundtrack for "OBLIVIOUS" at 8TV

STRAWBERRY PRETZEL SALAD


(Picture is for illustration only)

Fast, easy jello recipes (that are delicious to boot) are always a big hit at pot lucks and family gatherings, and this three-layer salad is no exception. You will have people thinking you slaved in the kitchen for hours. This dish doubles as dessert with no one the wiser. Strawberry pretzel salad is best served the next day, so all the ingredients can mesh together properly. Because it is so delicious, you may wish to make a double batch. Rest assured, there will be no leftovers.

This is a very basic recipe. You can play with it in a myriad of ways. For instance, you can add food flavorings to the middle layer that will complement the top layer. If you are shooting for a tropical theme, add coconut flavoring to the filling, and add pineapples to the top level. Top it off with Jell-O's tropical fusion flavor and you are going home with empty pans.

Chocolate frozen whipped topping can be substituted and used in conjunction with strawberry or raspberry topping. Nuts can be added to the base.

Same goes for the top level. Lemon or lime jello with mandarin orange slices is a light, delicious combination. Or you could try using two different flavors of jello, and make the fruit flavor completely unrelated, yet compatible. Maybe one lemon and one lime j jello, and add a mixture of red and white grapes. Let your imagination be your guide. If you are trying something really unique, a test recipe would probably be a good idea.

What You Need:
Base:
  • 2 cups crushed pretzels
  • 3/4 cup butter, melted
  • 3 tablespoons white sugar
Filling:
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup white sugar
  • 1 (8 ounce) carton frozen whipped topping, thawed
Topping:
  • 2 (3 ounce) packages strawberry gelatin
  • 2 cups boiling water
  • 2 (10 ounce) packages frozen strawberries
How To Make It:
Preheat oven to 400 F.
Combine first three ingredients and press into a 13 x 9 pan (alternately, you may wish to use two cake rounds).
Bake for eight minutes and set aside to cool. Keep a very close eye on the base. Others who have tried this recipe state that under-cooking is not a problem, but overcooking renders the base to a consistency best compared to cement. If your oven is not calibrated, you will be better off setting it a few degrees below the recommended temperature.
As it cools, combine the next three ingredients. Spread over base when it is cool to the touch.
Dissolve the jello into boiling water, and add the strawberries. Pour over the other layers and place in refrigerator overnight. Serves 12.

Note: Overnight is a recommendation. This dish needs at least an hour in the refrigerator before it is ready to be served.

Jello is a blessing to frugal chefs. The price makes it easy to serve in some form with every meal. It is tasty, and incredibly versatile. For more fast and easy, no bake recipes, browse our no bake cheesecake collection.

JelloRecipes.net - We Don't Make the Products We Just Make Great Desserts with Them!



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