Exam oh exam...!!!

It has been a month since the last post...a bit busy with a student life and now the time has come for assessment after 12 weeks study..final examm!!! It's on next Wednesday up to Friday..oh God i can't wait for that Friday!!!! the day of freedom..well bcause of my 4 month holiday will be officially announced!!! hohoho....last night we were having a makan2 with our usrah members..lots of foods were served..thanx to people who bring potluck..meatball tomyam was really tiptop!! everyone now are really in the mood of coming back to malaysia..eventhough the exam is on the corner but who cares...hahaha..for me i'm still thinking about what i'm gonna do for 18days before flying back home..perhaps activate the ebay selling..emm yeahh i looiiikkkeee that! anyway wish me luck for exam!! 

Spring in Spain 2009

Islamic Artifact in Nazri Palace

Al-hambra Palace Garden, Granada

Nazri Palace in Al-hambra, Granada

Montjuic Castle, Barcelona

Sagrada Familia, Barcelona

Barcelona FC Nou Camp Stadium

La Rambla, Barcelona

Costa Brava, Barcelona

Port Olimpic, Barcelona

Night life at Port Olimpic, Barcelona

A Trip to Spain...

yeayyy!! i'm done with my packing and can't wait for tomorrow...i'm gonna go there with another 3 friends and we gonna start our journey from robin hood airport, Doncaster...really looking forward for this trip since we gonna feel the hotness of sun..huhu...finally after 7 months living in a cold fridge...this trip is gonna cover barcelona city, madrid and andalusia...since my d40 has recovered from its injury so i'm gonna shot for magnificient momentos for the next 5 days in spain...wait for the result ok??! that's it for today..i have to sleep now cuz got to wake up early tomorrow...papai!

Rendang Kering Cili Api

I learned this recipe from my senior ( well actually it's hard to learn from him because you can only watch him cooking but never try to question his action cuz he will answering with his senduk..huhuu) he's from negeri sembilan and i guess that you know that this state is well known with it's lemak cili padi...slrrrppp! =P 

So the story begins...this recipe is a extremely simple but it takes a bit longer time to cook it ( well as it sounds 'rendang')...but believe me that the result will be totally awesome!! So below is the list of ingreadients needed to make this dish:

• 1 whole chicken ( agained skinned off and cut into small pieces)
• 3 lemongrass
• 25 bird chillies ( cili padi)
• 1/2 tablespoon of tumeric powder
• 1/2 tablespoon of chilli powder
• 1 tin of coconut milk
• salt to taste

So here we go!! First and for most blend the lemongrass with bird chillies until its got a fine texture. Then put the blended ingredients on the chicken and add salt, tumeric and chilli powder as well. Mix them well by using your hand so that there is no part of the chicken which is not covered with the paste. Marinate them for about 20 minutes. Meanwhile, heat the coconut milk in pan until the coconut milk become a bit thick ( stir it continously to make sure that it doesn't pecah minyak)...after 20 minutes saute the chicken in a pan until there is no water come out from the chicken ( this shows that the chicken is half cooked)..then transfer the thick coconut milk that has been heated before into that chicken pan...and keep stirring as we did while cooking normal rendang until the gravy become thick and a bit dry..add salt to taste then...taaraaaa!!! our rendang kering now is ready to be served with plain rice...! Happy to try it! (^_^)v

Ayam Pedas Asam

Hermm..i know the title seems weird coz we usually see and hear it as asam pedas ayam rite? Well since uk doesn't have all that bunga kantan and daun kesum ( 0h gooshh i've really tired searching for them here), so i've changed the recipe's name to as what you can see there...but i'm definitely sure that it is kind of tasty as well but obviously it can't beat malaysian asam pedas...especially asam pedas muar..huh!! kaw2 punye!

And now let see the ingredient for this dish as shown below:

• 1 whole chicken ( cut it into small pieces and skinned off- go for healthy food yeahh!!)
• 10-14 dried chillies ( cut into small and soak with hot water)
• 1/2 onion
• 4 cloves of garlic
• shrimp paste ( here sometime I can't find it but then I use salted fish-fried it first before blend it)
• 2 cm of ginger
• lemongrass
• 2 tablespoon of tamarind paste
• 1/2 teaspoon of tumeric powder
• salt and sugar
• 6-7 lady fingers
• 2 tomatoes

Aha! ok let start cooking!!!! First all we have to do is to blend all ingredients except chicken, lemongrass, and vegetables with some water. Blend it until it has a fine texture. Pound the lemongrass ( well I used to pound it by using the bottom of my mug..hik3 ). Heat the pot with 3 tablespoon of oil. Saute the paste with lemongrass added for about five minutes at medium heat. Then add chicken and mix it well with the paste. Close the lid and let it to simmer for about 6 minutes. Mix tamarind paste with hot water and add tamarind juice into the pot. Stirr and mix well the chicken and gravy inside the pot. Add salt and sugar to taste. Close the lid and let it simmer for about 10-15 minutes on medium heat. Finally add in vegetables and after 3 minutes it is ready to be served. Happy to try it! (^_^)v

Ayam Bakar Kuah Percik

Haaa...this is my first recipe for this blog..well it's kind of my signature dish la..i know there are lots of ayam percik version out there but my version is very simple and easy but yet it's yummy!!! and remember all u have to do is being sexy while cooking....that is the secret..haha... The list of ingredients are as below: 

For Grilled Chicken (Ayam Bakar): 

• Chicken ( I usually used chicken leg coz the flesh is tender and juicy)
• 2 cm of ginger
• 4 cloves of garlic
• lemongrass
• 1/2 tablespoon of cumin seeds ( jintan manis)
• 1/2 teaspoon of tumeric powder ( serbuk kunyit)
• 1 tablespoon of oyster sauce
• 1 tablespoon of light soy sauce
• 1/2 tablespoon of table salt
• 1 cm of cinnamon stick

For Percik Gravy ( Kuah Percik)

• 4 fresh red chillies
• 2 cm of ginger
• 1 big onion
• 3 cloves of garlic
• 1 lemongrass
• 1/2 tablespoon of tumeric powder
• 1/2 tin of coconut milk
• salt and sugar

How to make it?? Its so simple as this:

For grilling chicken, all ingredients must be blended with some water. Make sure that the water is not to much coz we want the paste to stick with the chicken. Let the chicken marinate with the ingredients for about 2-3 hours. Next for the percik gravy, blend all ingredient except coconut milk with some water. Heat the pan with 3 tablespoon of oil in it and saute the paste for about five minutes until the water used for blending earlier has gone. Add coconut milk and stir continuously until the gravy thick. Add sugar and salt to taste. The gravy is spread on the chicken while grilling it. Finally pour the remaining gravy on top of the chicken after it has cooked. Happy to try it!! (^_^)v

London Spring 09

(Victoria and Beckham)

 Madame Tussauds, London

Royal Albert Hall, London

Victoria and Albert Museum, London

Natural History Museum, London

Buckingham Palace, London

Thames River, London

Tower Bridge, London

Trafalgar Square, London

House of Parliament, London