tag:blogger.com,1999:blog-27373048655870935032024-03-14T04:08:18.236+07:00Catlina On Makan - makanMy culinary & gastronomic adventures!CatlinaFlyhttp://www.blogger.com/profile/06102707890101408799noreply@blogger.comBlogger75125tag:blogger.com,1999:blog-2737304865587093503.post-9114152176413536002011-02-25T09:32:00.001+07:002011-05-05T09:41:28.692+07:00Tsumacarons:CikMin Macaron - Love at the first bite!<div style="text-align: justify;">Kalau tgk entry di bawah tu, macarons dibeli dari Cik Min.Boleh gi ke<a style="color: rgb(0, 153, 0);" href="http://cikmin.com/"> <span style="font-weight: bold;">Cikmin.com</span></a> atau email beliau di <span style="font-style: italic;">cikmin@ymail.com</span>.<br /><br />Harga? RM1.80 per piece.Minimum order is 25 pcs, plus postage RM10.Hand carry lagi tau, jgn risau takkan pecah melainkan korg gi gatal2 tangan gi lambung2 kotak tu memang dah namenye takde keroje cari keroje lah tu hehehe.Quite a real deal!Boleh diposkan ke seluruh Malaysia.Kata Cikmin, pos hari ini, esok boleh sampai.And true to words also..kalau tak silap aku, sampai ke Sabah Sarawak pun boleh pos!Guaranteed arrive in good condition, tgk je lah gmbr ni yeh?(ulang tayang)...<br /></div><br /><a href="http://3.bp.blogspot.com/-DJ9O4Y8AuZ8/TVTHtLX4T6I/AAAAAAAAF8I/0buhcBEuXiM/s1600/1.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 500px; height: 326px;" src="http://3.bp.blogspot.com/-DJ9O4Y8AuZ8/TVTHtLX4T6I/AAAAAAAAF8I/0buhcBEuXiM/s800/1.JPG" alt="" id="BLOGGER_PHOTO_ID_5572298217925136290" border="0" /></a><a href="http://3.bp.blogspot.com/_GeSkjT-g6Cs/TVTHs-NlNQI/AAAAAAAAF8A/8ASyj5qnm0Q/s1600/2.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 500px; height: 326px;" src="http://3.bp.blogspot.com/_GeSkjT-g6Cs/TVTHs-NlNQI/AAAAAAAAF8A/8ASyj5qnm0Q/s800/2.JPG" alt="" id="BLOGGER_PHOTO_ID_5572298214392280322" border="0" /></a><a href="http://3.bp.blogspot.com/_GeSkjT-g6Cs/TVTFzm9C1VI/AAAAAAAAF7w/4nmHaiC1sbY/s1600/4.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 500px; height: 326px;" src="http://3.bp.blogspot.com/_GeSkjT-g6Cs/TVTFzm9C1VI/AAAAAAAAF7w/4nmHaiC1sbY/s800/4.JPG" alt="" id="BLOGGER_PHOTO_ID_5572296129384731986" border="0" /></a>Let me describe the feeling of eating macarons(tukar channel jap aaa..)<br /><br /><div style="text-align: justify;">At first bite, I feel the crunchiness of the macaron shell.But then it melts in my mouth.The filling add the extra yummyness and sweetness to the macarons.Sweet, but not to sweet.It is the kind of sweet that will make you long for more!My hubby was, I say <span style="font-style: italic;">was</span>, not so fond of sweetness, but I see that he can indulge in macarons without complaining about its sweetness.Says he, it is like eating a jam tart!Oh my hubby...:) but I am glad we share the same liking in macarons...Personally I like the green one with peanut butter filling and the yellow ones with chocolate filling, but my hubby seems to favour the red ones(dulce de leche fillings) and the purple one(with blue beryy, I guess)..and now waiting to order more , later!(maybe next week CikMin will get calls from us hahaha)<br /><br /></div><div style="text-align: center;">Dan ini pulak, my second order form cikmin.com!<a href="http://2.bp.blogspot.com/-IKiKUx9aF_A/TWTw8d42pPI/AAAAAAAAGBY/QWXR9tRDmrk/s1600/66.jpg"><br /></a><br /><a href="http://2.bp.blogspot.com/-X1pahLhh1Jk/TWTwhUb6hvI/AAAAAAAAGBA/aeM1heysm5g/s1600/3.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 500px; height: 326px;" src="http://2.bp.blogspot.com/-X1pahLhh1Jk/TWTwhUb6hvI/AAAAAAAAGBA/aeM1heysm5g/s800/3.jpg" alt="" id="BLOGGER_PHOTO_ID_5576846693803656946" border="0" /></a><a href="http://3.bp.blogspot.com/-YiPx1VRXQrU/TWTw8CmE5uI/AAAAAAAAGBQ/fCSJShBU9pg/s1600/55.jpg"><br /></a><a href="http://3.bp.blogspot.com/-mfPxmgeeFWE/TWTwhqEymDI/AAAAAAAAGBI/7LWCskR-Cxc/s1600/33.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 500px; height: 326px;" src="http://3.bp.blogspot.com/-mfPxmgeeFWE/TWTwhqEymDI/AAAAAAAAGBI/7LWCskR-Cxc/s800/33.jpg" alt="" id="BLOGGER_PHOTO_ID_5576846699612248114" border="0" /></a><br /><a href="http://2.bp.blogspot.com/-X1pahLhh1Jk/TWTwhUb6hvI/AAAAAAAAGBA/aeM1heysm5g/s1600/3.jpg"><br /></a><br /><a href="http://2.bp.blogspot.com/-wt0GV0GWFoU/TWTwhJ1D9GI/AAAAAAAAGA4/9p0JDcs6OSQ/s1600/2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 500px; height: 326px;" src="http://2.bp.blogspot.com/-wt0GV0GWFoU/TWTwhJ1D9GI/AAAAAAAAGA4/9p0JDcs6OSQ/s800/2.jpg" alt="" id="BLOGGER_PHOTO_ID_5576846690956342370" border="0" /></a><br /><a href="http://3.bp.blogspot.com/-IzT7EO_oXrQ/TWTwg_Z9-eI/AAAAAAAAGAw/HRDzPjca3fA/s1600/44.jpg"><br /></a><br /><a href="http://4.bp.blogspot.com/-AwX-rBx0PKQ/TWTwgkOrUzI/AAAAAAAAGAo/U8T8wo13zQo/s1600/1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 500px; height: 326px;" src="http://4.bp.blogspot.com/-AwX-rBx0PKQ/TWTwgkOrUzI/AAAAAAAAGAo/U8T8wo13zQo/s800/1.jpg" alt="" id="BLOGGER_PHOTO_ID_5576846680863232818" border="0" /></a><br /><a href="http://2.bp.blogspot.com/-IKiKUx9aF_A/TWTw8d42pPI/AAAAAAAAGBY/QWXR9tRDmrk/s1600/66.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 500px; height: 326px;" src="http://2.bp.blogspot.com/-IKiKUx9aF_A/TWTw8d42pPI/AAAAAAAAGBY/QWXR9tRDmrk/s800/66.jpg" alt="" id="BLOGGER_PHOTO_ID_5576847160197424370" border="0" /></a><a href="http://3.bp.blogspot.com/-YiPx1VRXQrU/TWTw8CmE5uI/AAAAAAAAGBQ/fCSJShBU9pg/s1600/55.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 500px; height: 326px;" src="http://3.bp.blogspot.com/-YiPx1VRXQrU/TWTw8CmE5uI/AAAAAAAAGBQ/fCSJShBU9pg/s800/55.jpg" alt="" id="BLOGGER_PHOTO_ID_5576847152870909666" border="0" /></a></div><div style="border: medium none; overflow: hidden; color: rgb(0, 0, 0); background-color: transparent; text-align: left; text-decoration: none;">Tempted?U should!Click here: <a href="http://cikmin.com/">CikMin Macaron</a> or email her at <span style="font-style: italic;">cikmin@ymail.co</span>m!<br /><br /></div>CatlinaFlyhttp://www.blogger.com/profile/06102707890101408799noreply@blogger.com9tag:blogger.com,1999:blog-2737304865587093503.post-17846516234958014412011-02-21T20:27:00.001+07:002011-05-05T09:41:19.661+07:00My red velvet cake (2nd try)<a href="http://4.bp.blogspot.com/-LDDMyQpYT5w/TWH3uOdQtcI/AAAAAAAAF_Y/6gwXEgQoqIg/s1600/112.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 326px;" src="http://4.bp.blogspot.com/-LDDMyQpYT5w/TWH3uOdQtcI/AAAAAAAAF_Y/6gwXEgQoqIg/s800/112.jpg" alt="" id="BLOGGER_PHOTO_ID_5576010187188254146" border="0" /></a>Projek mlm minggu..aku tido kul 2 pagi mlm tadi dibuat dek kek nih! Memang berhantu!Sanggup aku tunggu kek ni sejuk sebab tak sabar nak lepa frosting.....jgn ikut mcm ai ye kawan..tak menyabo!Kalau mcm ni peel nye, nak masuk Junior Master Chef pun tak lepaih!(ehek...dah tua2 ade hati nak masuk kategori junior hehehe)<br /><div style="text-align: justify;"><br />Resepi di sini: <a style="font-weight: bold; color: rgb(255, 0, 0);" href="http://catlinaflybaby.blogspot.com/2011/02/debaran-2si-baldu-merah-derhaka-aka-red.html">Red Velvet Cake</a>.Utk frosting, aku gantikan whipping cream dgn Natural/Plain flavour yogurt....so frosting dia rasa tangy /masam2 sket..yang dulu tu rasa maness...<br /></div><br /><a href="http://2.bp.blogspot.com/-ZM-0MqhCXDw/TWH4N-fzApI/AAAAAAAAF_g/Z1KpCCW_mXI/s1600/DSC_0004.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 326px;" src="http://2.bp.blogspot.com/-ZM-0MqhCXDw/TWH4N-fzApI/AAAAAAAAF_g/Z1KpCCW_mXI/s800/DSC_0004.JPG" alt="" id="BLOGGER_PHOTO_ID_5576010732659737234" border="0" /></a>Rasanye ni lawa sket dari aku buat dulu (perasan!)ekekekeke...senonoh la sikit ikut standard aku yang novice dlm deco2 ni dan layernye pun nampak...puas hati buat kali ni..pas ni puasa lah buat red velvet sebab bhnnye mahai! :) hehehe..<br /><br /><div style="text-align: center;"><a href="http://2.bp.blogspot.com/-yaWVTsR2JO8/TWH3t0MThJI/AAAAAAAAF_Q/vvffCuVHWTE/s1600/DSC_0019.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 326px;" src="http://2.bp.blogspot.com/-yaWVTsR2JO8/TWH3t0MThJI/AAAAAAAAF_Q/vvffCuVHWTE/s800/DSC_0019.JPG" alt="" id="BLOGGER_PHOTO_ID_5576010180137813138" border="0" /></a><span style="font-style: italic;">2-layers...takmo derhaka dah mandai2 nak wat 3 layers...hik hik hik</span><br /></div><div style="text-align: center;"><a href="http://1.bp.blogspot.com/-I7W9OSMag5k/TWH3txKGueI/AAAAAAAAF_I/5wAxKp3_nSc/s1600/DSC_0029.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 326px;" src="http://1.bp.blogspot.com/-I7W9OSMag5k/TWH3txKGueI/AAAAAAAAF_I/5wAxKp3_nSc/s800/DSC_0029.JPG" alt="" id="BLOGGER_PHOTO_ID_5576010179323279842" border="0" /></a><span style="font-style: italic;">Ape lagi amik ler sudu....</span><br /></div><br /><div style="text-align: center;"><a href="http://2.bp.blogspot.com/-QaFmwjxwefI/TWH4nBei8yI/AAAAAAAAF_o/rpIdkI6eIQk/s1600/11.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 326px;" src="http://2.bp.blogspot.com/-QaFmwjxwefI/TWH4nBei8yI/AAAAAAAAF_o/rpIdkI6eIQk/s800/11.jpg" alt="" id="BLOGGER_PHOTO_ID_5576011162956526370" border="0" /></a><span style="font-style: italic;">Bismillah....Ngap!</span></div>CatlinaFlyhttp://www.blogger.com/profile/06102707890101408799noreply@blogger.com13tag:blogger.com,1999:blog-2737304865587093503.post-64825667499415291452011-02-18T00:26:00.003+07:002011-02-18T00:34:25.709+07:00What is red velvet cake?<div style="text-align: justify;"><span style="font-weight: bold;font-size:100%;" ><span style="font-family:georgia;">From wikipedia:</span></span><br /><br /><span style="font-size:100%;"><span style="font-family:georgia;">A </span><b style="font-family: georgia;">Red velvet cake</b><span style="font-family:georgia;"> is a </span><a style="font-family: georgia;" href="http://en.wikipedia.org/wiki/Cake" title="Cake">cake</a><span style="font-family:georgia;"> with a dark red, bright red or red-brown color. It is usually prepared as a layer cake with either a vanilla or chocolate flavor, topped with a creamy white icing. Common ingredients are buttermilk, butter, flour, cocoa, and </span><a style="font-family: georgia;" href="http://en.wikipedia.org/wiki/Beetroot#As_a_dye" title="Beetroot">beetroot</a><span style="font-family:georgia;"> or red </span><a style="font-family: georgia;" href="http://en.wikipedia.org/wiki/Food_coloring" title="Food coloring">food coloring</a><sup style="font-family: georgia;" id="cite_ref-Fabricant_0-0" class="reference"><a href="http://en.wikipedia.org/wiki/Red_Velvet_Cake#cite_note-Fabricant-0"><span>[</span>1<span>]</span></a></sup></span>(beetroot is traditionally used). The amount of cocoa used varies in different recipes. Cream cheese frosting is most commonly paired with the cake, as well as buttercream.<br /><br /><span style="font-weight: bold;font-size:100%;" ><span style="font-family:georgia;">From </span><a style="font-family: georgia;" href="http://joyofbaking.com/RedVelvetCake.html">Joy Of Baking</a><span style="font-family:georgia;"> website:</span></span><br /><br /><span class="bod"><span style=";font-family:Arial;font-size:85%;" ><span style="font-size:100%;"><span style="font-family:georgia;">A Red Velvet Cake is very dramatic looking with its bright red color that is offset by a creamy white frosting. There are many theories as to its origin. Some say it comes from the South, others say it originated in the North. All we really know is that it has been a favorite for decades, not only in the States but also in Canada (it used to be sold in Eaton's Department Stores). It is really a Devil's Food Cake that has red food coloring added to it. John Mariani tells us in his book "The Dictionary of American Food and Drink" that the name 'Devil's Food Cake' is so called "because it is supposedly so rich and delicious that it must, to a moralist, be somewhat sinful."</span></span></span></span><br /><span class="bod"></span></div><span class="bod"><span style=";font-family:Arial;font-size:85%;" ><br /></span></span><span><span class="bod"><span style="font-size:85%;"><a href="http://www.littonsdirecttoyou.com/assets/satchmo/images/productimage-picture-red-velvet-cake-5.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 269px; height: 269px;" src="http://4.bp.blogspot.com/-l0WjJt6KLsI/TVyoI96GJeI/AAAAAAAAF-A/a0J49iGhkdI/s400/productimage-picture-red-velvet-cake-5.jpg" alt="" id="BLOGGER_PHOTO_ID_5574515310788486626" border="0" /></a></span></span></span><br /><div style="text-align: center;"><span class="bod"><span style=";font-family:Arial;font-size:85%;" > </span><div style="float: left; padding-right: 8px;"> <div id="google_ads_div_TopBody"><h3 class="post-title entry-title"> </h3> <div class="post-header"> </div> <div style="text-align: center;" class="post-body entry-content"> <span><span class="bod"><p align="center"><img style="width: 284px; height: 378px;" src="http://www.kinglycakes.com/images/Red-Velvet.jpg" alt="Red Velvet cake from Kingly Delicacies in Denver, Colorado" /></p></span></span><div style="text-align: center;"><span><span class="bod"><p style="text-align: center;"><img src="http://www.kinglycakes.com/images/Red-Velvet-Slice.jpg" alt="red Velvet cake slice from KinglyCakes.com in Aurora, Colorado" width="300" height="225" /></p></span></span></div><span style="font-style: italic;font-size:85%;" >Source: Yahoo search:I do Not Own this picture</span><span class="bod"><br /></span> <p align="center"> </p></div></div></div></span></div>CatlinaFlyhttp://www.blogger.com/profile/06102707890101408799noreply@blogger.com0tag:blogger.com,1999:blog-2737304865587093503.post-76539755413777720762011-02-18T00:24:00.000+07:002011-02-18T00:25:14.370+07:00Oh my Red Velvet Cake!<a href="http://1.bp.blogspot.com/-KfYUlrMSw9g/TVjM5327jAI/AAAAAAAAF9I/rxRrlOKogiU/s1600/rv1.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="http://1.bp.blogspot.com/-KfYUlrMSw9g/TVjM5327jAI/AAAAAAAAF9I/rxRrlOKogiU/s400/rv1.JPG" alt="" id="BLOGGER_PHOTO_ID_5573429833489943554" border="0" /></a><br /><div style="text-align: justify;">Dah dekat setahun aku nak try buat kek ni tapi selalu je tak cukup bahan..sebab bahan2 mcm cream cheese dgn pewarna merah tu memang ler tak pernah simpan as stok kat umah.Kenapa derhaka?Derhaka sebab tak follow arahan betui2..padan muke..kan kek dah pecah2 sikit..layer pun tak berapa nampak hua hua hua...<br /></div><br />Terima kasih kepada <a href="http://cikmin.com/">Cik Min </a>atas tips2 utk RV ni dan juga resepi aku guna resepi <a href="http://www.myresipi.com/top/detail/10484">Nadiaejat di myresipi.com</a>.<br /><a href="http://4.bp.blogspot.com/-QJnYM2Jg-U0/TVjM6COZZxI/AAAAAAAAF9Q/4rGfIFDJ83c/s1600/rv2%2Bcopy.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 267px; height: 400px;" src="http://4.bp.blogspot.com/-QJnYM2Jg-U0/TVjM6COZZxI/AAAAAAAAF9Q/4rGfIFDJ83c/s400/rv2%2Bcopy.jpg" alt="" id="BLOGGER_PHOTO_ID_5573429836272723730" border="0" /></a><span style="font-size: 180%;"><span style="font-size: 100%;"><span style="font-weight: bold;">RED VELVET CAKE</span></span></span><span style="font-size: 100%;"><br /></span><h3><span style="font-size: 100%;">Bahan-bahan ( 1 biji )</span></h3> Kek (Sila guna penyukat khas) <ul><li>2 1/2 cup tepung kek </li><li>1 sudu kecil serbuk penaik diayak </li><li>2 sudu besar serbuk koko tanpa pemanis (biasanya guna van houten) </li><li>2 oz pewarna merah (kalau xtau sukat dlm oz, campurkan dengan serbuk koko sampai boleh jadi pes pun cukup) </li><li>1/2 cup butter </li><li>1 1/2 cup gula </li><li>2 biji telur pada suhu bilik </li><li>1 sudu kecil ekstrak vanila/ 2 sudu kecil esen vanila </li><li>1 cup buttermilk pada suhu bilik. kalau xdpt beli kat kedai, resipinye ade di bawah </li><li>1 sudu kecil cuka putih </li><li>1 sudu kecil sodium bikarbonat/baking soda </li></ul>Buttermilk <ul><li>1 cup (240 ml) susu kotak full cream </li><li>sama ada 1 3/4 sbesar cream of tartar atau 1 sbesar cuka putih atau 1 sbesar jus lemon </li></ul> <div class="bahan"> Cream cheese frosting <ul><li>2 buku cream cheese, dilembutkan </li><li>1/2 cup butter dilembutkan </li><li>1 sudu kecil ekstrak vanila/ 2 sudu kecil esen vanila </li><li>2 cup gila icing, diayak. kalau xsuke manis boleh kurangkan gula tp saya guna 2 1/2 cup </li></ul></div> <div class="cara"> <h3 class="heading">Cara-cara </h3> <ol><li>BUTTERMILK: campurkan tartar atau cuka atau jus lemon pada susu dan biarkan selama 15 minit. Kacau rata sebelum guna. Ataupun campurkan 3/4 cup plain yoghurt bersama 1/4 cup susu pun boleh jugak. Ikut mane yang sesuai. </li><li>KEK: sapukan butter pada 2 loyang bulat bersaiz 9 inci ataupun 3 loyang bulat bersaiz 8 inci. Panaskan oven pada suhu 170 darjah celsius. </li><li>Ayakkan bersama tepung kek dan serbuk penaik di dalam satu bekas sederhana. Di dalam satu bekas kecil, gaulkan serbuk koko dengan pewarna merah sehingga menjadi pes yang tidak berketul. </li><li>Dalam satu bekas besar, pukul butter dengan gula sehingga kembang. Masukkan telur satu per satu, kemudian masukan esen vanila dan pes koko merah tadi. Ratakan campuran dengan spatula sambil memukul. Perlahankan mixer, masukkan 1/3 daripada tepung dan pukul rata, kemudian masukkan 1/2 daripada buttermilk, pukul rata lagi. Masukkan 1/3 lagi tepung,pukul dan semua buttermilk,pukul dan kemudian kesemua tepung yang tinggal. </li><li>Campurkan cuka dengan baking soda dalam satu bekas kecil. Nanti die berbuih. Cepat2 campurkan dalam adunan kek dan gaul kemudian masukkan dalam loyang dan bakar. </li><li>Bakar pada suhu 170 darjah celsius selama 25-30 minit. Kek ni moist, so kene cek awal. Bile cucuk dengan lidi je dah bersih, keluarkan dari oven. </li><li>Sejukkan kek selama 10 minit sebelum keluarkan dari loyang. Pastikan kek dah betul2 sejuk sebelum letak frosting.</li><li>CREAM CHEESE FROSTING: Pukul butter dengan cream cheese sampai halus, perlahankan mixer dan tambahkan gula icing dan esen vanila. </li><li>Untuk letak frosting, terbalikkan kek pertama supaya bahagian kek yang rata di atas, sapu frosting di bahagian rata kek,lagi tebal lagi sedap. kemudian letakkan kek yang kedua atas kek tadi, bahagian yang rata menghadap bawah. kemudian sapu frosting di seluruh kek. </li><li>Kek ni sedap kalau dah masuk dalam peti sejuk lepas tu keluarkan sekejap bagi die xkeras, baru makan.</li></ol></div><span style="font-style: italic;">What when wrong bila aku try buat kek ni first time?Bab Baking, dah lulus dah...satu je..bab frosting..</span><br /><br /><div style="text-align: center;"><a href="http://2.bp.blogspot.com/-OzSgm8CQqwA/TVjM6ZGSy3I/AAAAAAAAF9Y/rIqJ_yy9p84/s1600/rv5.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="http://2.bp.blogspot.com/-OzSgm8CQqwA/TVjM6ZGSy3I/AAAAAAAAF9Y/rIqJ_yy9p84/s400/rv5.jpg" alt="" id="BLOGGER_PHOTO_ID_5573429842412751730" border="0" /></a><span style="font-style: italic;">Beriya-iya aku amik gmbr part yang lapisnye elok sikit..lapis belah kanan, hancusss...huhu..</span><br /></div><br />Actually masa frosting, disarankan kek dan frosting disejukkan dlm fridge semalaman, esoknye baru lah kita belah kek tu into layers then lepakan frosting.Tapi aku degil..walaupun CikMin dah ckp,esok2 buleh sambung, aku siapkan gak mlm tadi.Bila potong tiga kek, tu, ade lah bersepai sikit!Padan muke aku!Gigih melepa frosting walaupun dah dekat kul 1 pagi hua hua hua!Kuatnye penangan Red Velvet Cake ni...gara2 tgk gambar kat blog CikMin gak hehehehehe...<br /><br /><div style="text-align: center;"><a href="http://2.bp.blogspot.com/-fh-n80ebPE4/TVjM5us1PwI/AAAAAAAAF9A/lP3FHW6zNxM/s1600/rv0.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="http://2.bp.blogspot.com/-fh-n80ebPE4/TVjM5us1PwI/AAAAAAAAF9A/lP3FHW6zNxM/s400/rv0.JPG" alt="" id="BLOGGER_PHOTO_ID_5573429831031668482" border="0" /></a><span style="font-style: italic;">Harus tgn jadi kaler2 merah sikit kena red dye tu ....</span><br /></div><br /><div style="text-align: justify;">Cg Fly kata, sedap.Boleh buat lagi.Sy orait je bang..janji ada org sponsor ingredients dia hehehe...cream cheese je dah dua buku yang 250gm tuh.Hehehe..belum masuk bab whipping cream, and kalau nak lagi ummph, leh taruk mascarpone cheese!Biasanya harga kek ni, lingkungan RM90 ++ sebijik/sekilo kot..harga pasaran.....ni harus kena bagi jiran2 terdekat rase ni hehehehe..<br /></div><br />Dan jikalau nak tgk rupa red velvet yang cantik dan betul2 senonoh,leh tgk kat:<a href="http://pinchmysalt.com/2008/11/10/red-velvet-cake-recipe/">Pinch my salt</a>....kat blog <a href="http://cikmin.com/2011/01/harga-red-velvet-cake-kek-baldu-merah/">CikMin</a>,dan sini:<a href="http://irmadilondon.blogspot.com/2010/10/red-velvet-cake.html">Irma di London</a>. Cantik nye..jeles aku...CatlinaFlyhttp://www.blogger.com/profile/06102707890101408799noreply@blogger.com3tag:blogger.com,1999:blog-2737304865587093503.post-6227120987108026102011-02-14T08:08:00.000+07:002011-02-14T08:19:08.083+07:00Nafsu serakah(jangan baca kalau tak tahan!hehehe..)<div style="text-align: justify;">Tajuk entry tak boleh blah!hahaha....WAAHHH!TQ <a href="http://cikmin.com/">CikMin</a>!Cepat sungguh, sampai...sehari sebelum tu Cikmin kata dah pos, harui esoknye terus sampai!<br /></div><br /><a href="http://3.bp.blogspot.com/-DJ9O4Y8AuZ8/TVTHtLX4T6I/AAAAAAAAF8I/0buhcBEuXiM/s1600/1.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 500px; height: 326px;" src="http://3.bp.blogspot.com/-DJ9O4Y8AuZ8/TVTHtLX4T6I/AAAAAAAAF8I/0buhcBEuXiM/s800/1.JPG" alt="" id="BLOGGER_PHOTO_ID_5572298217925136290" border="0" /></a><a href="http://3.bp.blogspot.com/_GeSkjT-g6Cs/TVTHs-NlNQI/AAAAAAAAF8A/8ASyj5qnm0Q/s1600/2.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 500px; height: 326px;" src="http://3.bp.blogspot.com/_GeSkjT-g6Cs/TVTHs-NlNQI/AAAAAAAAF8A/8ASyj5qnm0Q/s800/2.JPG" alt="" id="BLOGGER_PHOTO_ID_5572298214392280322" border="0" /></a><a href="http://3.bp.blogspot.com/_GeSkjT-g6Cs/TVTFzm9C1VI/AAAAAAAAF7w/4nmHaiC1sbY/s1600/4.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 500px; height: 326px;" src="http://3.bp.blogspot.com/_GeSkjT-g6Cs/TVTFzm9C1VI/AAAAAAAAF7w/4nmHaiC1sbY/s800/4.JPG" alt="" id="BLOGGER_PHOTO_ID_5572296129384731986" border="0" /></a><br /><a href="http://3.bp.blogspot.com/-93-hHx25mvE/TVTFymbK6gI/AAAAAAAAF7Q/VjTB-O6RR0o/s1600/8.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 500px; height: 326px;" src="http://3.bp.blogspot.com/-93-hHx25mvE/TVTFymbK6gI/AAAAAAAAF7Q/VjTB-O6RR0o/s800/8.JPG" alt="" id="BLOGGER_PHOTO_ID_5572296112062786050" border="0" /></a><br /><span style="font-style: italic;"><a href="http://1.bp.blogspot.com/-6o0c4xZqVyE/TVTFzP7i4AI/AAAAAAAAF7o/KhcHbAJV9s8/s1600/5.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 500px; height: 326px;" src="http://1.bp.blogspot.com/-6o0c4xZqVyE/TVTFzP7i4AI/AAAAAAAAF7o/KhcHbAJV9s8/s800/5.JPG" alt="" id="BLOGGER_PHOTO_ID_5572296123204427778" border="0" /></a></span><br /><div style="text-align: center;"><span style="font-style: italic;"><span style="font-size:85%;">Yang ni aku dah ngap...nyum nyum..Cg Fly siap mintak tambah tu tadi hehehehe</span></span><br /></div><a href="http://3.bp.blogspot.com/_GeSkjT-g6Cs/TVTFzEAIIvI/AAAAAAAAF7g/rdPBdp_lRKw/s1600/6.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 500px; height: 326px;" src="http://3.bp.blogspot.com/_GeSkjT-g6Cs/TVTFzEAIIvI/AAAAAAAAF7g/rdPBdp_lRKw/s800/6.JPG" alt="" id="BLOGGER_PHOTO_ID_5572296120002421490" border="0" /></a><a href="http://4.bp.blogspot.com/_GeSkjT-g6Cs/TVTFy87KRsI/AAAAAAAAF7Y/nTFddFTd1Lg/s1600/7.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 500px; height: 327px;" src="http://4.bp.blogspot.com/_GeSkjT-g6Cs/TVTFy87KRsI/AAAAAAAAF7Y/nTFddFTd1Lg/s800/7.JPG" alt="" id="BLOGGER_PHOTO_ID_5572296118102542018" border="0" /></a><br /><a href="http://3.bp.blogspot.com/-93-hHx25mvE/TVTFymbK6gI/AAAAAAAAF7Q/VjTB-O6RR0o/s1600/8.JPG"><br /></a><div style="text-align: justify;">Kesimpulannya: Macaron ni rasa manis, mcm kacukan biskut dgn kek.Tak lembut sgt, tak rangup sgt .Manis dan rasa nutty sikit.Kata CikMin, dlm ni ada almond dan putih telur.Ala2 meringue gitu hehehe aku belasah je taip ni..Nak order gak?Ni macaron Bentong tau,spesel ya amat!!!..klik sini utk order: <a href="http://cikmin.com/">CikMin.com</a> postage thru out Malaysia kata CikMin!<br /><br />Sepatah dua kata utk CikMin, marvellous!Dan kalaulah red velvet cake tu boleh dipos, harus aku order maaaa!hehehehe nafsu serakah nak makan benda2 manis..tapi jgn fikir aku mengidam pulak..tak ..tak!</div>CatlinaFlyhttp://www.blogger.com/profile/06102707890101408799noreply@blogger.com0tag:blogger.com,1999:blog-2737304865587093503.post-36873289654353582142011-02-14T08:06:00.002+07:002011-02-14T08:10:29.606+07:00Macarons VS Macaroons: Varieties of Macarons<div style="text-align: center;">Click photos for credit.Tq.<br /><div class="entry-content self-clear"> <p><a href="http://www.tastecrumb.com/macaron-monday-lavender-macarons/"><img style="width: 400px; height: 254px;" src="http://www.tastecrumb.com/wp-content/uploads/2010/03/macarons-and-tea.jpg" alt="lavender macarons" title="lavender macarons" class="aligncenter size-full wp-image-410" /></a></p> </div><p><a href="http://gigabiting.com/?tag=macarons"><img style="width: 391px; height: 400px;" class="alignnone size-full wp-image-1336" title="les-macarons" src="http://gigabiting.com/wp-content/uploads/2010/01/les-macarons.jpg" alt="les-macarons" /></a></p> </div><a href="http://nhazira85.blogspot.com/2010/10/macarons.html"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 391px; height: 280px;" src="http://2.bp.blogspot.com/_cNgCJ_8JxB0/TLv2gq0OzCI/AAAAAAAAAlg/38zoKcvmFQA/s800/macaron.jpg" alt="" id="BLOGGER_PHOTO_ID_5529284008637025314" border="0" /></a>CatlinaFlyhttp://www.blogger.com/profile/06102707890101408799noreply@blogger.com0tag:blogger.com,1999:blog-2737304865587093503.post-16903148642311992482011-02-14T08:04:00.001+07:002011-02-14T08:05:59.792+07:00Macarons VS. Macaroons:The Perfect Macarons<p style="text-align: center;"><img alt="macarons-perfect.jpg" src="http://www.seriouseats.com/images/macarons-perfect.jpg" height="333" width="500" /></p> <div style="text-align: center;">Taken From <a href="http://www.seriouseats.com/2007/10/interview-with-macaron-specialist-dorie-green.html">Here</a><br /></div>CatlinaFlyhttp://www.blogger.com/profile/06102707890101408799noreply@blogger.com0tag:blogger.com,1999:blog-2737304865587093503.post-1524322201261351922011-02-14T08:00:00.002+07:002011-02-14T08:03:03.286+07:00Macarons VS Macaroons: What is Macaroons?<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-fMLMOQzRKBU/TVh_CKV87TI/AAAAAAAAF8g/enxT6DzvZ4c/s1600/250px-Macaroons_in_detail.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 250px; height: 167px;" src="http://3.bp.blogspot.com/-fMLMOQzRKBU/TVh_CKV87TI/AAAAAAAAF8g/enxT6DzvZ4c/s400/250px-Macaroons_in_detail.jpg" alt="" id="BLOGGER_PHOTO_ID_5573344213983882546" border="0" /></a>A <b>macaroon</b> (<span title="Pronunciation in IPA" class="IPA"><a href="http://en.wikipedia.org/wiki/Wikipedia:IPA_for_English" title="Wikipedia:IPA for English">/mækəˈruːn/</a></span> <span title="English pronunciation respelling" class="IPA"><a href="http://en.wikipedia.org/wiki/Wikipedia:Pronunciation_respelling_key" title="Wikipedia:Pronunciation respelling key"><i>mak-ə-<small>R<b>OO</b>N</small></i></a></span> }}) is a type of light, baked confections, described as either small cakes or <a href="http://en.wikipedia.org/wiki/Meringue" title="Meringue">meringue</a>-like <a href="http://en.wikipedia.org/wiki/Cookies" title="Cookies" class="mw-redirect">cookies</a> depending on their consistency. The original macaroon was a "small sweet cake consisting largely of ground almonds"similar to Italian or Moroccan <a href="http://en.wikipedia.org/wiki/Amaretti" title="Amaretti" class="mw-redirect">amaretti</a>.</div><div style="text-align: justify;"> </div><p style="text-align: justify;">The English word <i>macaroon</i> and French <i>macaron</i> come from the Italian <i>maccarone</i> or <i>maccherone</i>. This word is itself derived from <i>ammaccare</i>, meaning <i>crush</i> or <i>beat</i>, used here in reference to the almond paste which is the principal ingredient.</p><div style="text-align: justify;"> </div><p style="text-align: justify;">Most recipes call for egg whites (usually whipped to stiff peaks), with ground or powdered nuts, generally almond or coconut. Almost all call for sugar. Macaroons are commonly baked on edible <a href="http://en.wikipedia.org/wiki/Rice_paper" title="Rice paper">rice paper</a> placed on a baking tray.</p><p style="text-align: center;"><a href="http://4.bp.blogspot.com/-Q8emv-ek3KY/TVh_IYP4JiI/AAAAAAAAF8w/yi-Lq2Kt1OA/s1600/220px-Coconutmacaroons.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 220px; height: 160px;" src="http://4.bp.blogspot.com/-Q8emv-ek3KY/TVh_IYP4JiI/AAAAAAAAF8w/yi-Lq2Kt1OA/s400/220px-Coconutmacaroons.jpg" alt="" id="BLOGGER_PHOTO_ID_5573344320795715106" border="0" /></a>Coconut macaroons<br /></p>CatlinaFlyhttp://www.blogger.com/profile/06102707890101408799noreply@blogger.com0tag:blogger.com,1999:blog-2737304865587093503.post-87322510577425701562011-02-14T07:57:00.001+07:002011-02-14T07:57:56.539+07:00Cubaan Kedua....<div align="center">Resepi kat sini...: <a href="http://catlinaflybaby.blogspot.com/2011/01/puding-roti.html">Puding roti dan sos kastad</a></div><div align="center"><br /></div><img style="margin: 0px auto 10px; text-align: center; width: 500px; display: block; height: 327px;" id="BLOGGER_PHOTO_ID_5560195474156608514" alt="" src="http://1.bp.blogspot.com/_GeSkjT-g6Cs/TSnIUxbW3AI/AAAAAAAAFqM/aFFaRTuitK4/s800/pudingrotikastad3.JPG" border="0" /> <p align="center"> </p><img style="margin: 0px auto 10px; text-align: center; width: 500px; display: block; height: 327px;" id="BLOGGER_PHOTO_ID_5560195481184487634" alt="" src="http://3.bp.blogspot.com/_GeSkjT-g6Cs/TSnIVLm7yNI/AAAAAAAAFqU/arMBaZWiooQ/s800/pudingrotikastad2.JPG" border="0" /> <p align="center"><em>Lemon ini props semata2...perah dlm budu sedapp wooooo!!</em><br /><br /></p><div align="justify"><img style="margin: 0px auto 10px; text-align: center; width: 500px; display: block; height: 327px;" id="BLOGGER_PHOTO_ID_5560195483926744530" alt="" src="http://4.bp.blogspot.com/_GeSkjT-g6Cs/TSnIVV0vTdI/AAAAAAAAFqc/-uB7Gc3KeUA/s800/pudingrotikastad.JPG" border="0" />Sos kastad dah penah try wat dua tiga hari lepas tapi tak menjadik..huhu kali ni baru jadik...hoyeeee!Senang je..<br /><br /></div><div align="justify"> </div><div align="justify">1 cawan/(aku guna gelas) susu segar penuh krim</div><div align="justify">1 sudu kastad</div><div align="justify">2 sudu besar gula</div><div align="justify"> </div><div align="justify">Kacau semua bhn di atas dlm periuk kecil dgn api perlahan hingga mendidih...sekian....</div>CatlinaFlyhttp://www.blogger.com/profile/06102707890101408799noreply@blogger.com0tag:blogger.com,1999:blog-2737304865587093503.post-20034202283450136862011-02-14T07:52:00.004+07:002011-02-14T08:03:17.157+07:00Macarons VS. Macaroons:What is macarons?<p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-g_3PR8Ayrqg/TVh9SPz4sVI/AAAAAAAAF8Y/m9isBPa576A/s1600/220px-Macaron_1q.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 220px; height: 165px;" src="http://3.bp.blogspot.com/-g_3PR8Ayrqg/TVh9SPz4sVI/AAAAAAAAF8Y/m9isBPa576A/s400/220px-Macaron_1q.jpg" alt="" id="BLOGGER_PHOTO_ID_5573342291306262866" border="0" /></a>From Wikipedia:A <b>macaron</b> (<small>French pronunciation: </small><span title="Pronunciation in IPA" class="IPA"><a href="http://en.wikipedia.org/wiki/Wikipedia:IPA_for_French" title="Wikipedia:IPA for French">[makaˈʁɔ̃]</a></span>)<sup id="cite_ref-0" class="reference"><a href="http://en.wikipedia.org/wiki/Macaron#cite_note-0"><span>[</span>1<span>]</span></a></sup><sup id="cite_ref-1" class="reference"><a href="http://en.wikipedia.org/wiki/Macaron#cite_note-1"><span>[</span>2<span>]</span></a></sup> is a sweet confectionery made with <a href="http://en.wikipedia.org/wiki/Egg_white" title="Egg white">egg whites</a>, <a href="http://en.wikipedia.org/wiki/Icing_sugar" title="Icing sugar" class="mw-redirect">icing sugar</a>, <a href="http://en.wikipedia.org/wiki/Granulated_sugar" title="Granulated sugar" class="mw-redirect">granulated sugar</a>, <a href="http://en.wikipedia.org/wiki/Almond_powder" title="Almond powder" class="mw-redirect">almond powder</a> or <a href="http://en.wikipedia.org/wiki/Ground_almond" title="Ground almond" class="mw-redirect">ground almond</a>, and <a href="http://en.wikipedia.org/wiki/Food_coloring" title="Food coloring">food coloring</a>. The macaron is commonly filled with <a href="http://en.wikipedia.org/wiki/Buttercream" title="Buttercream">buttercream</a> or <a href="http://en.wikipedia.org/wiki/Jam" title="Jam" class="mw-redirect">jam</a> filling sandwiched between two cookies. Its name is derived from an Italian word "maccarone" or "maccherone". This word is itself derived from ammaccare, meaning crush or beat, used here in reference to the <a href="http://en.wikipedia.org/wiki/Almond_paste" title="Almond paste">almond paste</a> which is the principal ingredient.<sup id="cite_ref-2" class="reference"><a href="http://en.wikipedia.org/wiki/Macaron#cite_note-2"><span>[</span>3<span>]</span></a></sup> It is <a href="http://en.wikipedia.org/wiki/Meringue" title="Meringue">meringue</a>-based: made from a mixture of egg whites, almond flour, and both granulated and confectionery sugar.</p> <p>The confectionery is characterized by its smooth, domed top, ruffled circumference (referred to as the "foot"), flat base, mildly moist and easily melted into mouths.<sup id="cite_ref-3" class="reference"><a href="http://en.wikipedia.org/wiki/Macaron#cite_note-3"><span>[</span>4<span>]</span></a></sup></p> <p>Macarons can be found in a wide variety of flavors that range from the traditional (<a href="http://en.wikipedia.org/wiki/Raspberry" title="Raspberry">raspberry</a>, <a href="http://en.wikipedia.org/wiki/Chocolate" title="Chocolate">chocolate</a>) to the new (<a href="http://en.wikipedia.org/wiki/Truffle" title="Truffle">truffle</a>, <a href="http://en.wikipedia.org/wiki/Matcha" title="Matcha">green matcha tea</a>). The fillings can range from <a href="http://en.wikipedia.org/wiki/Jam" title="Jam" class="mw-redirect">jams</a>, <a href="http://en.wikipedia.org/wiki/Ganache" title="Ganache">ganache</a>, or buttercream. Since the English word macaroon can also refer to the Coconut <a href="http://en.wikipedia.org/wiki/Macaroon" title="Macaroon">macaroon</a>, many have adopted the French spelling of macaron to distinguish the two items in the English language. However, this has caused confusion over the correct spelling of the cookie/biscuit. Some recipes exclude the use of <i>macaroon</i> to refer to this French confection while others think that they are synonyms.<sup id="cite_ref-4" class="reference"><a href="http://en.wikipedia.org/wiki/Macaron#cite_note-4"><span>[</span>5<span>]</span></a></sup></p><p style="text-align: justify;">A <b>macaron</b> (<small>French pronunciation: </small><span title="Pronunciation in IPA" class="IPA"><a href="http://en.wikipedia.org/wiki/Wikipedia:IPA_for_French" title="Wikipedia:IPA for French">[makaˈʁɔ̃]</a></span>)<sup id="cite_ref-0" class="reference"><a href="http://en.wikipedia.org/wiki/Macaron#cite_note-0"><span></span></a></sup><sup id="cite_ref-1" class="reference"><a href="http://en.wikipedia.org/wiki/Macaron#cite_note-1"><span></span></a></sup> is a sweet confectionery made with <a href="http://en.wikipedia.org/wiki/Egg_white" title="Egg white">egg whites</a>, <a href="http://en.wikipedia.org/wiki/Icing_sugar" title="Icing sugar" class="mw-redirect">icing sugar</a>, <a href="http://en.wikipedia.org/wiki/Granulated_sugar" title="Granulated sugar" class="mw-redirect">granulated sugar</a>, <a href="http://en.wikipedia.org/wiki/Almond_powder" title="Almond powder" class="mw-redirect">almond powder</a> or <a href="http://en.wikipedia.org/wiki/Ground_almond" title="Ground almond" class="mw-redirect">ground almond</a>, and <a href="http://en.wikipedia.org/wiki/Food_coloring" title="Food coloring">food coloring</a>. The macaron is commonly filled with <a href="http://en.wikipedia.org/wiki/Buttercream" title="Buttercream">buttercream</a> or <a href="http://en.wikipedia.org/wiki/Jam" title="Jam" class="mw-redirect">jam</a> filling sandwiched between two cookies. Its name is derived from an Italian word "maccarone" or "maccherone". This word is itself derived from ammaccare, meaning crush or beat, used here in reference to the <a href="http://en.wikipedia.org/wiki/Almond_paste" title="Almond paste">almond paste</a> which is the principal ingredient.<sup id="cite_ref-2" class="reference"><a href="http://en.wikipedia.org/wiki/Macaron#cite_note-2"><span></span><span></span></a></sup>It is <a href="http://en.wikipedia.org/wiki/Meringue" title="Meringue">meringue</a>-based: made from a mixture of egg whites, almond flour, and both granulated and confectionery sugar.</p><div style="text-align: justify;"> </div><p style="text-align: justify;">The confectionery is characterized by its smooth, domed top, ruffled circumference (referred to as the "foot"), flat base, mildly moist and easily melted into mouths.<sup id="cite_ref-3" class="reference"><a href="http://en.wikipedia.org/wiki/Macaron#cite_note-3"><span></span><span></span></a></sup></p><div style="text-align: justify;"> </div><p style="text-align: justify;">Macarons can be found in a wide variety of flavors that range from the traditional (<a href="http://en.wikipedia.org/wiki/Raspberry" title="Raspberry">raspberry</a>, <a href="http://en.wikipedia.org/wiki/Chocolate" title="Chocolate">chocolate</a>) to the new (<a href="http://en.wikipedia.org/wiki/Truffle" title="Truffle">truffle</a>, <a href="http://en.wikipedia.org/wiki/Matcha" title="Matcha">green matcha tea</a>). The fillings can range from <a href="http://en.wikipedia.org/wiki/Jam" title="Jam" class="mw-redirect">jams</a>, <a href="http://en.wikipedia.org/wiki/Ganache" title="Ganache">ganache</a>, or buttercream. Since the English word macaroon can also refer to the Coconut <a href="http://en.wikipedia.org/wiki/Macaroon" title="Macaroon">macaroon</a>, many have adopted the French spelling of macaron to distinguish the two items in the English language. However, this has caused confusion over the correct spelling of the cookie/biscuit. Some recipes exclude the use of <i>macaroon</i> to refer to this French confection while others think that they are synonyms.</p><p style="text-align: justify;"><a href="http://2.bp.blogspot.com/-IntPKU8Aboc/TVh9SM8bGtI/AAAAAAAAF8Q/XCAcG53YrRY/s1600/220px-Macarons_001.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 220px; height: 379px;" src="http://2.bp.blogspot.com/-IntPKU8Aboc/TVh9SM8bGtI/AAAAAAAAF8Q/XCAcG53YrRY/s400/220px-Macarons_001.jpg" alt="" id="BLOGGER_PHOTO_ID_5573342290536766162" border="0" /></a><span style="font-style: italic;">Kat mana nak beli macarons?Macarons are easily found if you are in Kuala Lumpur Area.Anyway I will update kat mana nak beli ( siap boleh dipos ke pintu rumah lagik, on the next entry!)</span><br /></p>CatlinaFlyhttp://www.blogger.com/profile/06102707890101408799noreply@blogger.com0tag:blogger.com,1999:blog-2737304865587093503.post-78261336910198640802011-01-07T20:32:00.003+07:002011-01-07T20:58:27.144+07:00Happy new year, care to celebrate it with fried ice cream?<div align="center"><br /></div><div align="center">SALAM 2011....hope it is still not too late...</div><div align="center"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 500px; DISPLAY: block; HEIGHT: 326px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5556887692611961506" border="0" alt="" src="http://3.bp.blogspot.com/_GeSkjT-g6Cs/TR4H6i7gQqI/AAAAAAAAFhM/A-a-g4PXYp8/s800/icecream.jpg" />Bulat2 ,gebus2 pastu geseng2 sket hehehe<br /></div><div align="justify"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 500px; DISPLAY: block; HEIGHT: 326px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5556887699300955202" border="0" alt="" src="http://2.bp.blogspot.com/_GeSkjT-g6Cs/TR4H672SNEI/AAAAAAAAFhU/7Em70nlzSBA/s800/icecream3.jpg" />Aku buat 3 flavor (neapolitan) tapi bila dah goreng asik jumpe yang vanilla je...Cg Fly dapat stobewi 2 bijik.Last2 baru dpt coklat sebijik.Ade baki lagi 2-3 bijik dlm fridge.Simpan utk esok lak ye...hihi<br /><br />Resepi dia aku C&P dari <a href="http://hanamemories.blogspot.com/">kak Hana jepong</a> saneee.....dah byk kali buat dah ni..memang tak jemu!Mudah lak tu!Semesek!<br /><br /><em><span style="font-size:85%;color:#000099;">Bahan-bahan:<br /><br />•10 keping roti putih(aku guna 12 keping roti gardenia-dapat 6 bijik)<br />•6 scope aiskrim (apa2 perisa)-6 scoop sebab 6 bijik-guna perisa neapolitan<br />•Plastik wrap ( untuk balut roti) -tak guna pon, terus simpan dlm tupperware<br />•Minyak<br /><br />Cara-cara:<br /><br />1.Lembabkan roti dengan air ( saya spraykan roti tu )<br />2.Skopkan aiskrim ke atas roti.<br />3.Tutupkan aiskrim dgn sekeping roti lagi.<br />4.Tekan acuan telur yang bulat tu (hana guna acuan spt di atas) supaya roti terputus (Pastikan roti bercantum supaya aiskrim tidak meleleh keluar).<br />5.Balut dengan plastik pembalut dan simpan dalam frezeer selama 3jam atau semalaman - hana simpan semalaman(aku simpan semua terus dalam satu tupperware microwave resistant, tak sempat balut dgn wrap..)<br />6.Keluarkan dari tempat pembeku dan goreng dalam minyak yang panas hingga kuning keemasan. Jangan lama, paling kurang 1-2min sahaja tp pastikan minyak sudah betol2 panas.Kalau nak tgk step by step gi sini k?</span></em><br /></div><div align="justify">Kalau nak tengok step by step, klik <a href="http://dzanariah.blogspot.com/2010/12/aiskrim-goreng.html">sini okeh?Credit to Kak Dzanariah....</a></div><div align="left"><br /></div><div align="left">E-ein makan juge...tapi dia makan petang tadi, makan aiskrimnye aje...seronok je tgk dia makan pastu dia kata "sedap...sedap..." tak pelat tau...<br /><br /></div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 326px; DISPLAY: block; HEIGHT: 500px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5556890981244676082" border="0" alt="" src="http://1.bp.blogspot.com/_GeSkjT-g6Cs/TR4K5-CpJ_I/AAAAAAAAFhk/Rr_5QXUJTz0/s800/ein.jpg" /> <p align="center">Muke tak bersalah......<br /></p><a href="http://4.bp.blogspot.com/_GeSkjT-g6Cs/TR4K5uoNX4I/AAAAAAAAFhc/DKLrwMCIVUw/s1600/ein3.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 500px; DISPLAY: block; HEIGHT: 326px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5556890977107271554" border="0" alt="" src="http://4.bp.blogspot.com/_GeSkjT-g6Cs/TR4K5uoNX4I/AAAAAAAAFhc/DKLrwMCIVUw/s800/ein3.jpg" /> <p align="center"></a>Mula-mula elok je pakai sudu....<br /></p><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 500px; DISPLAY: block; HEIGHT: 326px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5556890982289226050" border="0" alt="" src="http://4.bp.blogspot.com/_GeSkjT-g6Cs/TR4K6B7ruUI/AAAAAAAAFhs/EYMmOYwGlZQ/s800/ein2.jpg" /> <p align="center">Paastu pakai tangan!Macam mkn nasik!Adeh...jwbnye, mandi manda lah lepas tu sebab dah comot...</p>CatlinaFlyhttp://www.blogger.com/profile/06102707890101408799noreply@blogger.com4tag:blogger.com,1999:blog-2737304865587093503.post-10813482147021718012011-01-07T20:29:00.000+07:002011-01-07T20:31:22.468+07:00Bread Pudding(Steamed)<div style="TEXT-ALIGN: justify"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_GeSkjT-g6Cs/TSWBw8XXu0I/AAAAAAAAFnk/mMKGt6SVSjM/s1600/pudin%2Broti.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 266px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5558991992896600898" border="0" alt="" src="http://2.bp.blogspot.com/_GeSkjT-g6Cs/TSWBw8XXu0I/AAAAAAAAFnk/mMKGt6SVSjM/s400/pudin%2Broti.jpg" /></a>Terliur tgk puding roti Kak Zana tu ari (kat FB)..<br /><br />Then Kak Zana pon ade bagi aku resepi kat MY resepi...kukus syle...<br /><br /><br />Bahan2:<br />1 buku roti Gardernia(aku guna 4-5 keping roti + kulit roti baki buat eskrem goreng)<br />sedikit butter(buat sapu kat roti)<br />2 biji telur( eja_mh, tn punye resepi suruh buang jalur putih kat telur supaya tak berbau hanyir)<br />1 sudu teh esen vanilla<br />3/4 cwn gula castor<br />3 cwn susu segar full cream(aku modified , guna 2 cwn susu segar,1 cwn susu sejat)<br /><br />Cara2:<br />1.Sapu butter pada roti, susun roti selapis demi selapis dlm loyang dgn kismis sampai habis.<br />2.Pukul telur sampai kembang, masukkan susu, gula dan esen vanilla ,kacau sebati<br />3.Tuangkan di atas roti tadi...<br />4.Kukus selama 45 minit...<br /><br />Actually aku buat ni masa rehat tghari ,kul 1-2 petang!Bukan time cuti atau weekend ye, baru jek sebentar tadi!giler ,kan?Sebabnye aku teringin, kalau aku dah teringin, ribut petir sekali aku harung!hahaahha...<br /><br /><br />Boleh gak makan bersama dgn sos kastad, ihsan eja_mh jugak...TQ dear...i tak kenal u, if u ada blog or ada kawan2 kenal, then singgah2lah sini..nak berterima kasih sgt2 atas resepi yg mudah ni...<br /><br /><div style="TEXT-ALIGN: center"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_GeSkjT-g6Cs/TSWBw6uXk-I/AAAAAAAAFns/mXl7BlA2SHc/s1600/pudin%2Broti2.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 266px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5558991992456188898" border="0" alt="" src="http://2.bp.blogspot.com/_GeSkjT-g6Cs/TSWBw6uXk-I/AAAAAAAAFns/mXl7BlA2SHc/s400/pudin%2Broti2.jpg" /></a>Huduss...tapi cedap!betull..aku tak tipuu...<br /><br /><br />Resepi sos kastad(yg aku buat tawo dan pekat sgt..malu nak letak gmbr heheehe)<br /><br />1 cwn susu segar<br />2 sudu kastad<br />1 sudu gula<br /><br /><br />Campurkan semua bhn di atas di dlm periuk kecil, kacau dgn api perlahan sehingga mendidih.Siap! </div></div>CatlinaFlyhttp://www.blogger.com/profile/06102707890101408799noreply@blogger.com0tag:blogger.com,1999:blog-2737304865587093503.post-51820553052815299602010-11-10T09:55:00.003+07:002010-11-10T10:31:35.270+07:00Bain Marie VS Double Boiler<div style="text-align: justify;">Setakat ni aku selalu guna teknik double boiler guna periuk2 ade kat umah je lah...Bain Marie belum pernah lagi....cuba tgk ade beza tak dua2 teknik ni ye?(malas nak translate hua hua...translate sendirik yek..)<br /><br />BAIN MARIE<br />A <b>bain-marie</b> (also known as a <b>water bath</b>) is a <a href="http://en.wikipedia.org/wiki/French_language" title="French language">French</a> term for a piece of equipment used in <a href="http://en.wikipedia.org/wiki/Science" title="Science">science</a>, <a href="http://en.wikipedia.org/wiki/Industry" title="Industry">industry</a>, and <a href="http://en.wikipedia.org/wiki/Cooking" title="Cooking">cooking</a> to heat materials gently and gradually to fixed temperatures, or to keep materials warm over a period of time<br /><br /></div><div class="thumb tright"><div> </div><div class="thumbinner" style="width: 302px;"><div style="text-align: center;"><a href="http://en.wikipedia.org/wiki/File:Bain-marie.jpg" class="image"><img style="width: 257px; height: 193px;" alt="" src="http://upload.wikimedia.org/wikipedia/commons/thumb/0/0b/Bain-marie.jpg/300px-Bain-marie.jpg" class="thumbimage" /></a></div> <div class="thumbcaption"> <div class="magnify"><a href="http://en.wikipedia.org/wiki/File:Bain-marie.jpg" class="internal" title="Enlarge"><br /></a></div> <center>A bain-marie on a stovetop</center> </div> </div> </div><br /><span style="font-weight: bold;">Double Boiler</span><br /><br /><div class="thumb tright"><div style="text-align: center;"> </div><div class="thumbinner" style="width: 222px;"><div style="text-align: center;"><a href="http://en.wikipedia.org/wiki/File:Can-in-can_steaming.svg" class="image"><img alt="" src="http://upload.wikimedia.org/wikipedia/commons/thumb/7/7a/Can-in-can_steaming.svg/220px-Can-in-can_steaming.svg.png" class="thumbimage" height="253" width="220" /></a> </div><div style="text-align: center; font-style: italic;" class="thumbcaption"> <div class="magnify"><span style="font-size:85%;"><a href="http://en.wikipedia.org/wiki/File:Can-in-can_steaming.svg" class="internal" title="Enlarge"><br /></a></span></div><span style="font-size:85%;"> Schematic of an improvised double boiler, as used in outdoor cooking</span></div> </div> </div><p style="text-align: justify;">A <b>double boiler</b> is a stove top apparatus used to cook delicate sauces such as <a href="http://en.wikipedia.org/wiki/Beurre_blanc" title="Beurre blanc">beurre blanc</a>, to melt <a href="http://en.wikipedia.org/wiki/Chocolate" title="Chocolate">chocolate</a> without burning or seizing, or cook any other thick liquid or porridge that would normally burn if not stirred constantly. It consists of an upper vessel containing the substance to be cooked that is situated above a lower pot of water. When brought to a boil, the steam produced in the lower pot transfers heat to the upper pot.</p><div style="text-align: justify;"> </div><p style="text-align: justify;">This apparatus utilizes the properties of water to establish a constant temperature. The phase change of water from liquid to vapor occurs at 100°C (212°F). Therefore, as long as the lower pot does not become pressurized or boiled dry, the maximum temperature contacted by the upper vessel will be the boiling point of water, and scalding or uneven heat is avoided. The steam will either condense on the upper vessel or escape, but the temperature of the vapor phase will remain constant.</p><div style="text-align: justify;"> </div><p style="text-align: justify;">The lid on the upper vessel must fit tightly, or else steam may enter the upper vessel and affect the cooking substance.</p><p><br /></p><p>Sumber: Wikipedia<br /></p>CatlinaFlyhttp://www.blogger.com/profile/06102707890101408799noreply@blogger.com1tag:blogger.com,1999:blog-2737304865587093503.post-46745843282408946042010-09-01T08:34:00.001+07:002010-09-01T08:35:36.119+07:00Lamb shoulder roast & Secret R<h3 class="post-title entry-title"> </h3> <div class="post-body entry-content"> <div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_GeSkjT-g6Cs/TH0Wjnq30jI/AAAAAAAAEmE/lFhC5gbH-bY/s1600/lamb1.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 326px;" src="http://1.bp.blogspot.com/_GeSkjT-g6Cs/TH0Wjnq30jI/AAAAAAAAEmE/lFhC5gbH-bY/s800/lamb1.jpg" alt="" id="BLOGGER_PHOTO_ID_5511586320171389490" border="0" /></a>Not sure nak panggil apa, tapi dlm BM, daging bahu biri-biri panggang :).Mana dapat resepi ni?Dapat dari arwah driver kat jabatan , En. Zali, masa sembang2 dgn arwah otw outstation.Memang arwah pun pernah joint venture dgn kawan2 bukak gerai sup daging berdekatan sini.Aku salute habis dgn bakat masak2 arwah ni...Al-fatihah....<br /><br /><span style="font-weight: bold;">Lamb shoulder roast</span><br /><br />5-6 keping hirisan nipis lamb shoulder(boleh beli siap potong kat supermarket)<br />4 batang serai<br />2 labu bawang merah<br />4 cm halia<br />5-6 ulas bawang putih<br />garam dan kunyit secukup rasa<br />sedikit butter utk memanggang (aku panggang atas dapur jek)<br />(aku tmbh black pepper dan serbuk ketumbar sikit)<br />Additional: BBQ sauce<br /><br />1.Blend serai, bwg merah, bwg putih dan halia.<br />2.Lumurkan daging dgn kunyit dan garam, dan bahan blend tadi.Perap 4-5 jam.Lagi lama, lagi bagus :).Semalaman pun boleh.<br />3.Gunakan non stick frying pan, letakkan satu sudu besar butter, dan panaskan hingga butter cair.Letak kepingan daging yang boleh muat dlm pan tersebut.janagn masukkan byk2 kepingan serentak, nanti lambat masak.<br />4.Bila kepingan daging dah sedikit garing, picit sos BBQ dari botol ke atas daging.Balikkan dan buat pada sebelah daging satu lagi.<br />5.Masak hingga garing atau sehingga tahap mana yang anda suka.(aku suka well done ler..mana reti nak makan rare, medium rare cam omputih !)<br />6.Hidangkan panas-panas.Boleh dimakan bersama sos cili dan mayonis.(makan dgn nasi pun best jugak hihi-dah namanye perut Melayu!)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_GeSkjT-g6Cs/TH0XLOWINvI/AAAAAAAAEmM/CMxODBkzEaM/s1600/lamb2.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 326px;" src="http://4.bp.blogspot.com/_GeSkjT-g6Cs/TH0XLOWINvI/AAAAAAAAEmM/CMxODBkzEaM/s800/lamb2.jpg" alt="" id="BLOGGER_PHOTO_ID_5511587000568264434" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_GeSkjT-g6Cs/TH0XfUahEUI/AAAAAAAAEmU/po2CRJfgLcc/s1600/lamb3.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 326px;" src="http://2.bp.blogspot.com/_GeSkjT-g6Cs/TH0XfUahEUI/AAAAAAAAEmU/po2CRJfgLcc/s800/lamb3.jpg" alt="" id="BLOGGER_PHOTO_ID_5511587345794666818" border="0" /></a>Yang ni pulak, utk celebrate besday aku.Beli dua slice jek..sebab nak beli sebijik kang membazir lak...<br /></div><br /><div style="text-align: center; font-style: italic;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_GeSkjT-g6Cs/TH0Us6mc7WI/AAAAAAAAEls/xU5VYVyZlnk/s1600/birthday2.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 326px;" src="http://3.bp.blogspot.com/_GeSkjT-g6Cs/TH0Us6mc7WI/AAAAAAAAEls/xU5VYVyZlnk/s800/birthday2.jpg" alt="" id="BLOGGER_PHOTO_ID_5511584280848690530" border="0" /></a>My choice: choc fudge cake<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_GeSkjT-g6Cs/TH0U6H6bg7I/AAAAAAAAEl0/abRUNrnZiVA/s1600/birthday.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 326px;" src="http://3.bp.blogspot.com/_GeSkjT-g6Cs/TH0U6H6bg7I/AAAAAAAAEl0/abRUNrnZiVA/s800/birthday.jpg" alt="" id="BLOGGER_PHOTO_ID_5511584507760444338" border="0" /></a>Cg Fly choice: New York Cheese cake</div></div>CatlinaFlyhttp://www.blogger.com/profile/06102707890101408799noreply@blogger.com6tag:blogger.com,1999:blog-2737304865587093503.post-24741857383408412842010-09-01T08:33:00.002+07:002010-09-01T08:35:49.982+07:00Puding karamel & my birthday...31st Aug 2010<h3 class="post-title entry-title"> </h3> <div class="post-body entry-content"> <div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_GeSkjT-g6Cs/THvgG5sFiTI/AAAAAAAAEk0/qnZwIbQHLZw/s1600/puding+karamel3.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 326px;" src="http://2.bp.blogspot.com/_GeSkjT-g6Cs/THvgG5sFiTI/AAAAAAAAEk0/qnZwIbQHLZw/s800/puding+karamel3.jpg" alt="" id="BLOGGER_PHOTO_ID_5511244978187503922" border="0" /></a>Selamat tinggal angka 29...selamat datang angka 30 echeh!Dah tua(read:mature) dah aku ni ye...semoga sentiasa dirahmati Allah dan dimurahkan rezeki....teringat pulak masa kat U, aku gi pusat kesihatan dan doktor yang tgk no. Ic aku, digelarnya aku ni <span style="font-style: italic;">merdeka baby</span>...anyway aku bersyukur kerana masih dipanjangkan umur dan semoga dapat meneruskan hidup sehingga E-ein (<span style="font-style: italic;">dan adik atau adik2 nya yang akan datang hehehe</span>) membesar , berjaya, dan dapat tgk turn diorg berkeluarga lak....tak lupa juga(cess..mcm bagi ucapan lak hahaha, lantok ler....)...Selamat Hari Lahir buat semua <span style="font-style: italic;">Merdeka Baby</span> di luar sana & <span style="font-style: italic;">Selamat Menyambut Kemerdekaan ke 53 tahun</span>!<span style="font-style: italic;">Azam merdeka aku</span>: aku nak nanti, adik E-ein lahir sama tarikh dgn besday aku atau awl sehari/lewat sehari, jadilah!(cam E-ein, besday dia sehari awal dari abah dia...so diorg lahir bulan sama, genglah tu...tak aci nih!)..hihi...boleh ke gitu?<br /><br />Jom potong puding karamel instead of potong kek...ekekekeke..resipi puding karamel di sini:<a style="color: rgb(255, 0, 0);" href="http://catlinaflybaby.blogspot.com/2010/05/puding-karamel-puding-gula-hangus.html"><span style="font-weight: bold;">Resipi puding karamel</span></a>.Resipi mudah, cuma menggunakan bahan yang ada di rumah anda..tak perlu susu sejat, kastad atau esen warna kuning!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_GeSkjT-g6Cs/THvgftVKj6I/AAAAAAAAEk8/FM6EPCZuohU/s1600/puding+karamel5.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 326px;" src="http://2.bp.blogspot.com/_GeSkjT-g6Cs/THvgftVKj6I/AAAAAAAAEk8/FM6EPCZuohU/s800/puding+karamel5.jpg" alt="" id="BLOGGER_PHOTO_ID_5511245404366868386" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_GeSkjT-g6Cs/THvfxDLLlmI/AAAAAAAAEks/NH_m1yEqeBQ/s1600/puding+karamel1.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 326px; height: 500px;" src="http://1.bp.blogspot.com/_GeSkjT-g6Cs/THvfxDLLlmI/AAAAAAAAEks/NH_m1yEqeBQ/s800/puding+karamel1.jpg" alt="" id="BLOGGER_PHOTO_ID_5511244602776720994" border="0" /></a></div></div>CatlinaFlyhttp://www.blogger.com/profile/06102707890101408799noreply@blogger.com0tag:blogger.com,1999:blog-2737304865587093503.post-75610837833695406552010-08-30T15:24:00.001+07:002010-08-30T15:24:56.938+07:00Kek Batik<h3 class="post-title entry-title"> </h3> <div class="post-body entry-content"> <div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_GeSkjT-g6Cs/THMoR0GXwvI/AAAAAAAAEhg/jv48OHJCNqY/s1600/kek+batik.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 500px; height: 326px;" src="http://4.bp.blogspot.com/_GeSkjT-g6Cs/THMoR0GXwvI/AAAAAAAAEhg/jv48OHJCNqY/s800/kek+batik.jpg" alt="" id="BLOGGER_PHOTO_ID_5508791055712502514" border="0" /></a>Barulah aku tau asal usul kek batik marie@kek batik ni...rupanye resepi asal ialah dari oversea dgn nama Hedgehog slice( kepingan landak?hehehe)....<br /><br />Sebenarnye aku pernah buat kedua2 versi kek batik(noncooked & cooked) sejak sekolah menengah dulu.Tapi manalah ade blog dulu2 kan...so gmbr yang dolu2 pun tak ade ler..nanti aku try buat balik versi yang noncooked ye...versi non cooked dibuat tanpa menggunakan telur.Terus gaul bahan2 dan masuk loyang, padatkan dan masuk fridge.Dikatakan kek batik ni diciplak dari Hedgehog slice..ciplak pun ciplak lah..janji sedap !hehehe....<br /><br />Resepi kali ini diambil dari blog <a style="color: rgb(153, 51, 153);" href="http://wendyinkk.blogspot.com/2010/08/batik-cake-or-hedgehog-cake.html">Wendy</a>.malas nak translate, aku copy paste je ye?<br /><br />So, here are the ingredients<br />1 pack 250gm Marie biscuits (I got mini maries, u can use regular maries)<br />1 pack 200gm Milo , or u can use any malted chocolate drink like Ovaltine or Vico<br />1 can 397gm Sweetended Condensed Milk<br />4 large eggs<br />1 tsp vanilla<br />150gm butter, about 2/3 cup<br /><br />What I did was,<br />1. Prepare one 7 inch square pan. Fully lined with non stick baking paper. Make sure the paper is much higher than the pan.<br />2. Lightly beat eggs. Put in Milo, and condensed milk and whisk until well combined.<br />3. Pour egg mixture into a non stick pot/pan , put in butter. On medium low heat, cook while stirring all the while until mixture starts to thickens. Reduce to low heat.<br />4. When the egg custard is cooked, it looks grainy and thick. Remove from heat.<br />5. Spread one layer of custard into the pan. Arrange marie biscuits onto custard.<br />6. Repeat step 5 until all biscuits or custard are used up. A thin layer of custard is enough for the interlayers.<br />7. When the layering is all done, fold in the high collars of the paper. Press down and compact the cake with ur hands.<br />8. Chill in fridge overnight before cutting.<br /><br />Kalau nak tengok step by step, gi ke blog <a style="color: rgb(153, 51, 153);" href="http://wendyinkk.blogspot.com/2010/08/batik-cake-or-hedgehog-cake.html">Wendy</a>, suka tgk step by step yang dia listkan at her blog...<br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_GeSkjT-g6Cs/THMonAaL9DI/AAAAAAAAEhw/-o5X_HL3UMM/s1600/kek+batik+full.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 500px; height: 326px;" src="http://1.bp.blogspot.com/_GeSkjT-g6Cs/THMonAaL9DI/AAAAAAAAEhw/-o5X_HL3UMM/s800/kek+batik+full.jpg" alt="" id="BLOGGER_PHOTO_ID_5508791419794093106" border="0" /></a>Sebelum dipotong.<br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_GeSkjT-g6Cs/THMocjQ0EJI/AAAAAAAAEho/tjqUDOhEAM8/s1600/kek+batik+cut.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 500px; height: 326px;" src="http://4.bp.blogspot.com/_GeSkjT-g6Cs/THMocjQ0EJI/AAAAAAAAEho/tjqUDOhEAM8/s800/kek+batik+cut.jpg" alt="" id="BLOGGER_PHOTO_ID_5508791240171458706" border="0" /></a><span style="font-style: italic;">Selepas:Melengkung coz aku takde pinggan 4 segi rata</span></div></div>CatlinaFlyhttp://www.blogger.com/profile/06102707890101408799noreply@blogger.com0tag:blogger.com,1999:blog-2737304865587093503.post-55602311363013966712010-08-24T07:52:00.000+07:002010-08-24T07:53:12.445+07:00Sup daging lembu<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_GeSkjT-g6Cs/THKSowB1oPI/AAAAAAAAEhY/KR6cEUNseIU/s1600/DSC_0141+copy.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 500px; height: 326px;" src="http://1.bp.blogspot.com/_GeSkjT-g6Cs/THKSowB1oPI/AAAAAAAAEhY/KR6cEUNseIU/s800/DSC_0141+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5508626523012571378" border="0" /></a>Rajin tul masak daging kebelakangan ni...Cg Fly memang suka makan daging.Aku pun dah terikut2.Last week dah <span style="font-style: italic;">mengari</span> dan <span style="font-style: italic;">memasak merahkan daging</span>(daging masak merah tak sempat amik gmbr, dah selamat).Menu utama berbuka malam tadi...<br /></div><br /><span style="font-style: italic;">Bahan2</span><br /><br />Daging(rebus sampai empuk dan dihiris halus)<br />1 labu bawang merah<br />6 ulas bwg putih<br />5cm halia<br />2 biji ubi kentang saiz sederhana<br />perencah sup<br />sedikit garam<br />kayu manis dan bunga lawang<br /><br /><span style="font-style: italic;">Cara:</span><br /><br />1.Blend bwg merah, bwg putih dan halia hingga sebati.<br />2.Tumis bahan blend tadi.Masukkan kayu manis dan bunga lawang .<br />3.Masukkan air(dlm 6-7 cawan),daging dan kentang.Masak hingga empuk.<br />4.Masukkan perencah sup yang dibancuh dgn sedikit air.Masukkan garam secukup rasa.<br />5.Tambah daun sup jika suka(kat umah dah abis stok)<br />6.Hidangkan panas2 bersama nasi....CatlinaFlyhttp://www.blogger.com/profile/06102707890101408799noreply@blogger.com1tag:blogger.com,1999:blog-2737304865587093503.post-91484756918928999292010-08-24T07:48:00.000+07:002010-08-24T07:49:41.145+07:00Siakap sweet sour<div style="text-align: justify;">Lauk ni aku bawa balik ke rumah mertua(mak) last weekend.Baru teringat nak upload.Sekali sekala bwk buah tangan kan...aku ni jarang masak..kalau kat umah mak, memanjang maaakan jek...hihi..mak masak sedap..aku ni kira beruntung sebab mak mertua cukup memahami yang aku lagi suka buat kek dari masak2 lauk..tapi harap2 semua tu berubah..aku nak rajinkan diri masak lauk mulai skrg..<br /><br />Bab ikan, goreng je mcm biasa kasi garing.<br /><br />Utk sos, aku ikut resepi <a href="http://hanieliza.blogspot.com/search/label/Ikan">Chef Hanieliza</a>.Moga2 kena tempias beliau, aku jadi bertambah rajin masak.<br /><span style="font-weight: bold;">Sos sweet sour </span><span style="color: rgb(0, 0, 0); font-size: 100%;"></span><br /><span style="color: rgb(0, 0, 0); font-size: 100%;"></span><br /><span style="color: rgb(0, 0, 0); font-size: 100%;"><b>Bahan untuk sos: </b></span><br /><span style="color: rgb(0, 0, 0); font-size: 100%;">5 ulas bawang merah (dimayang)</span><br /><span style="color: rgb(0, 0, 0); font-size: 100%;">3 ulas bawang putih (dimayang)</span><br /><span style="color: rgb(0, 0, 0); font-size: 100%;">1 cm halia (dihiris halus)</span><br /><span style="color: rgb(0, 0, 0); font-size: 100%;">1/2 cawan sos tomato</span><br /><span style="color: rgb(0, 0, 0); font-size: 100%;">3 sudu besar sos cili</span><br /><span style="color: rgb(0, 0, 0); font-size: 100%;">2 biji cili merah (dipotong nipis)</span><br /><span style="color: rgb(0, 0, 0); font-size: 100%;">1/2 cawan air.</span><br /><span style="color: rgb(0, 0, 0); font-size: 100%;">1 biji tomato (belah 6)</span><br /><span style="color: rgb(0, 0, 0); font-size: 100%;">1 pokok daun bawang & daun sup (potong pendek)</span><br /><span style="color: rgb(0, 0, 0); font-size: 100%;">Garam dan gula secukup rasa</span><br /><span style="color: rgb(0, 0, 0); font-size: 100%;">minyak</span><br /><span style="color: rgb(0, 0, 0); font-size: 100%;"></span><br /><span style="color: rgb(0, 0, 0); font-size: 100%;"><span style="font-style: italic;">** aku tambah: sedikit tepung jagung utk memekatkan sos.</span></span> <span style="color: rgb(0, 0, 0); font-size: 100%;"></span><br /><span style="color: rgb(0, 0, 0); font-size: 100%;">Cara2:</span><br /><span style="color: rgb(0, 0, 0); font-size: 100%;"></span><br /><span style="color: rgb(0, 0, 0); font-size: 100%;"></span><br /></div><div style="text-align: justify;"><div style="text-align: justify;"><span style="color: rgb(0, 0, 0); font-size: 100%;">1.Panaskan minyak dan tumiskan bawang merah, baw. putih dan halia.</span><br /><span style="color: rgb(0, 0, 0); font-size: 100%;">2.Apabila wangi masukkan sos tomato, sos cili dan air.</span><br /><span style="color: rgb(0, 0, 0); font-size: 100%;">3.Masukkan juga cili potong, garam dan gula.<span style="font-style: italic;">**aku masukkan tepung jagung sket</span></span><br /><span style="color: rgb(0, 0, 0); font-size: 100%;"></span><span style="color: rgb(0, 0, 0); font-size: 100%;">4.Setelah kuah pekat, tuangkan ke atas ikan siakap yang digorengkan tadi.</span><br /><span style="color: rgb(0, 0, 0); font-size: 100%;">5.Hiaskan dgn daun sup & bawang dan hidangkan bersama nasi putih dan juga lauk lain.</span><br /></div><span style="color: rgb(0, 0, 0); font-size: 100%;"></span></div><span style="color: rgb(0, 0, 0); font-size: 100%;"><br /><br /></span><div style="text-align: center;"><span style="color: rgb(0, 0, 0); font-size: 100%;"><span style="font-size: 85%;"><span style="font-style: italic;">Ikan ni terpeleot dlm tupperware..sos lak, terover merah huhuhu..yang bestnye, diorg puji leh tahan lah sweet sour aku...adik ipar makan pun bertambah hehehe</span></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_GeSkjT-g6Cs/THKOYEnCIZI/AAAAAAAAEhI/C6pvoRrYwo8/s1600/DSC_0137+copy.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 500px; height: 326px;" src="http://3.bp.blogspot.com/_GeSkjT-g6Cs/THKOYEnCIZI/AAAAAAAAEhI/C6pvoRrYwo8/s800/DSC_0137+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5508621838433001874" border="0" /></a></div>CatlinaFlyhttp://www.blogger.com/profile/06102707890101408799noreply@blogger.com0tag:blogger.com,1999:blog-2737304865587093503.post-25711141071129460542010-08-20T16:20:00.001+07:002010-08-24T07:51:48.635+07:00Menu Ramadhan: Kari daging , puding karamel dan air cincau<h3 class="post-title entry-title"> </h3> <div class="post-body entry-content"><div style="text-align: justify;"> </div><div style="text-align: justify;">Masak sendiri memang menjimatkan!Kalau kita gi Pasar Ramadhan(PARAM), rambang betul mata ni.itu nak, ini nak...dlm seminggu puasa ni, baru 2 kali gi PARAM dan 2 kali makan kat MIL hehehe.So total 4 hari masak2....harap2 berterusan sampai habis puasa..amin...<br /></div><div style="text-align: justify;"><br /></div><div style="text-align: center; font-style: italic;"><div style="text-align: justify;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_GeSkjT-g6Cs/TGzgI5P3xpI/AAAAAAAAEfg/_mQln-BLLQY/s1600/masak+kari+daging.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 500px; height: 326px;" src="http://1.bp.blogspot.com/_GeSkjT-g6Cs/TGzgI5P3xpI/AAAAAAAAEfg/_mQln-BLLQY/s800/masak+kari+daging.jpg" alt="" id="BLOGGER_PHOTO_ID_5507022887778240146" border="0" /></a>Kari daging je.Malas nak masak sayur hehehe<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_GeSkjT-g6Cs/TGzhIgKDI6I/AAAAAAAAEfo/ujQX9KPueyk/s1600/caucincau.jpg"><img style="cursor: pointer; width: 250px; height: 389px;" src="http://4.bp.blogspot.com/_GeSkjT-g6Cs/TGzhIgKDI6I/AAAAAAAAEfo/ujQX9KPueyk/s400/caucincau.jpg" alt="" id="BLOGGER_PHOTO_ID_5507023980554560418" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_GeSkjT-g6Cs/TGzhXtV8InI/AAAAAAAAEfw/xx07Cn1PXgI/s1600/caucincau2.jpg"><img style="cursor: pointer; width: 250px; height: 389px;" src="http://1.bp.blogspot.com/_GeSkjT-g6Cs/TGzhXtV8InI/AAAAAAAAEfw/xx07Cn1PXgI/s400/caucincau2.jpg" alt="" id="BLOGGER_PHOTO_ID_5507024241792131698" border="0" /></a><br />Air cincau<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_GeSkjT-g6Cs/TGzisKHjY_I/AAAAAAAAEf4/ZfOl80CCRoA/s1600/DSC_1639.jpg"><img style="cursor: pointer; width: 500px; height: 326px;" src="http://2.bp.blogspot.com/_GeSkjT-g6Cs/TGzisKHjY_I/AAAAAAAAEf4/ZfOl80CCRoA/s800/DSC_1639.jpg" alt="" id="BLOGGER_PHOTO_ID_5507025692625429490" border="0" /></a><br />Puding Karamel(guna gmbr lama jelah ye..belum potong lagik)<br /><br /><div style="text-align: justify;">Tak payah letak resepi lah ye...puasa2 ni malas nak taip dan lagipun ramai tau buat ni....:)Selamat berbuka!<br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_GeSkjT-g6Cs/TGzf3vrzW4I/AAAAAAAAEfY/mCJl_eml3GE/s1600/masak+kari2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 500px; height: 326px;" src="http://4.bp.blogspot.com/_GeSkjT-g6Cs/TGzf3vrzW4I/AAAAAAAAEfY/mCJl_eml3GE/s800/masak+kari2.jpg" alt="" id="BLOGGER_PHOTO_ID_5507022593153260418" border="0" /></a><br /></div></div>CatlinaFlyhttp://www.blogger.com/profile/06102707890101408799noreply@blogger.com0tag:blogger.com,1999:blog-2737304865587093503.post-34892782879774131662010-08-20T15:23:00.002+07:002010-08-20T15:30:39.934+07:00Ayam goreng halia<div style="text-align: justify;">Menu Ramadhan kedua aku..masa ni Cg Fly beli sup daging kat PARAM, dan ayam goreng halia jadi side dish...<br /><br />Tak sempat ambil gmbr lah pulak..lupa..terus hidang pastu ngap..nasib jumpa kat Google..<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://lukisanduniaku.wordpress.com/2008/08/15/resepi-sedap-ayam-goreng-berempah/"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_GeSkjT-g6Cs/TG49Brq-tFI/AAAAAAAAEgQ/5T2Xz5Y2J4o/s320/ayam+halia.jpg" alt="" id="BLOGGER_PHOTO_ID_5507406493432853586" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">Gambar kredit kepada blogger ini(aku ambil gmbr ni sebab ni rupa yang paling dekat dgn ayam goreng aku hehehe):</span><a style="font-style: italic;" href="http://lukisanduniaku.wordpress.com/2008/08/15/resepi-sedap-ayam-goreng-berempah/"> Lukisan duniaku</a></span><br /><br /><br />1/2 @1/4 ekor ayam dipotong kecil2<br />garam dan kunyit secukupnya<br />5 cm halia (ditumbuk)<br /><br />1.Perap ayam dgn garam, kunyit dan halia .<br />2.Simpan dalam peti sejuk 4-5 jam @semalaman.<br />3.Keluarkan dan goreng seperti biasa.<br /><br />Aisey..terbau2 lak bau ayam goreng ni huhuhuhu...<br /></div>CatlinaFlyhttp://www.blogger.com/profile/06102707890101408799noreply@blogger.com0tag:blogger.com,1999:blog-2737304865587093503.post-60063414022389985502010-08-20T15:19:00.000+07:002010-08-20T15:20:01.317+07:00Baby food:Sup tomato dan oat<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_GeSkjT-g6Cs/TGxiY2UTrtI/AAAAAAAAEe4/JGEvjk0vFis/s1600/sup+tomato+oat.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 500px; height: 326px;" src="http://1.bp.blogspot.com/_GeSkjT-g6Cs/TGxiY2UTrtI/AAAAAAAAEe4/JGEvjk0vFis/s800/sup+tomato+oat.jpg" alt="" id="BLOGGER_PHOTO_ID_5506884623404347090" border="0" /></a>Bila E-ein dah boring dgn sup biasa, aku try masak sup ni pulak.Kata pengasuh, E-ein suka sgt sup tomato dan oat ni.Sangat yummy, aku dah try rasa k dan bau dia wangi(oat + tomato).Utk E-ein aku hidangkan bersama nasi sebab sejak dah besar sikit ni E-ein tak suka bubur atau makanan lembik2(dia geli ok, kuih lapis dgn kuih seri ayu pun dia leh geli hahahaha).Sesuai utk toddler 1 year ++.Utk below 1 tahun boleh juga, tapi kena blend lah(utk E-ein, aku tak blend, masak kasar2je-maknanye tomato just belah 4, carrot belah bentuk bunga,bila rebus dia hancur sikit).Baby /toddler satisfaction guaranteed!<span style="font-style: italic;">Note: Tomato bagus utk penghadaman</span>.E-ein ni selalu kena sembelit sebab dia minum susu berasaskan soya....<br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_GeSkjT-g6Cs/TGxv-5yGXvI/AAAAAAAAEfQ/_pZH9q2xT5I/s1600/sup3.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 500px; height: 326px;" src="http://4.bp.blogspot.com/_GeSkjT-g6Cs/TGxv-5yGXvI/AAAAAAAAEfQ/_pZH9q2xT5I/s500/sup3.jpg" alt="" id="BLOGGER_PHOTO_ID_5506899570820800242" border="0" /></a>Resepi dari sini: Mama, saya lapar<br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_GeSkjT-g6Cs/TGxlA4QzGXI/AAAAAAAAEfA/j3rHIukkYZU/s1600/sup2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 500px; height: 326px;" src="http://1.bp.blogspot.com/_GeSkjT-g6Cs/TGxlA4QzGXI/AAAAAAAAEfA/j3rHIukkYZU/s800/sup2.jpg" alt="" id="BLOGGER_PHOTO_ID_5506887510144522610" border="0" /></a>Malas nak taip resepi, so kalau nak try, klik gmbr ni utk enlarge ok?<br /><br />** boleh tukar carrot dgn kentang, brokoli @ kobis/bunga kobis</div>CatlinaFlyhttp://www.blogger.com/profile/06102707890101408799noreply@blogger.com0tag:blogger.com,1999:blog-2737304865587093503.post-23025179542665543832010-08-20T15:18:00.000+07:002010-08-20T15:19:00.733+07:00Baby Food: Carrot soup with rice<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_GeSkjT-g6Cs/TGxeoGWT8EI/AAAAAAAAEew/wA9Ddr87DFw/s1600/carrot+nasi.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 500px; height: 326px;" src="http://2.bp.blogspot.com/_GeSkjT-g6Cs/TGxeoGWT8EI/AAAAAAAAEew/wA9Ddr87DFw/s800/carrot+nasi.jpg" alt="" id="BLOGGER_PHOTO_ID_5506880487359246402" border="0" /></a>Saja nak berkongsi resepi E-ein pulak this time...sesuai utk 10 months - 1 year old ++.Janji dah ada gigi.<br /><br /><span style="font-weight: bold;">Carrot soup</span> <span style="font-weight: bold;">with rice</span><br /><span style="font-style: italic;">sebiji carrot dipotong memanjang(baby/toddler yg dah ada gigi suka pegang carrot ni masuk mulut) @ boleh tukar sayuran lain :brokoli, kentang, bunga kobis </span><br /><span style="font-style: italic;">1 cm halia dihiris memanjang</span><br /><span style="font-style: italic;">3 ulas bawang putih - mayang/hiris</span><br /><span style="font-style: italic;">1 labu bawang besar/merah-mayang/hiris</span><br /><span style="font-style: italic;">sedikit minyak masak utk menumis (aku guna minyak jagung, kadang2 guna sunflower oil.Nak guna olive oil pun boleh)</span><br /><span style="font-style: italic;">garam secukup rasa</span><br /><span style="font-style: italic;">1/2 mangkuk /cawan nasi yang dah dimasak</span><br /><br />1.Tumis halia, bawang putih dan bwg merah hingga naik bau.<br />2.Masukkan 3-4 cawan air dan carrot.Tambahkan secubit garam.<br />3.Masak sehingga carrot empuk.<br />4.Hidangkan bersama nasi.<br /><br />Favourite E-ein ni.Tapi sekarang dia macam dah boring sikit so, kadang2 aku masukkan ayam sikit, beef ball atau masa tumis tu letak ikan bilis tumbuk ,so rasa dia bertambah sedap.Kadang2 nasi dgn ikan/ayam goreng pun dia berselera makan, janji ada nasi .Favourite E-ein ialah ikan bawal putih..:) Ayam jarang2 aku kasi sebab kalau makan byk, E-ein gatal2 badan, she's got allergy kat ayam dan susu lembu.</div>CatlinaFlyhttp://www.blogger.com/profile/06102707890101408799noreply@blogger.com0tag:blogger.com,1999:blog-2737304865587093503.post-77932772279611036912010-08-16T20:14:00.002+07:002010-08-20T15:22:01.148+07:00Menu Ramadhan:Masakan Siakap Sinohong ..heheheSebenarnya tak sure kategori apa ikan siakap menu berbuka tadi ni.Asalnya nak ikut resepi Chef Kamarul(buku resepi yg aku baru beli last week kat Alamanda) tapi ada kacukan dgn dgn resepi kuah tiga rasa Kak Zana <a href="http://dzanariah.blogspot.com/2009/07/ikan-bawal-3-rasa.html">di sini</a>.Hasilnya, sos nye tak pedas dan rasa masam2 manis lak.Lantakler, janji dah selamat masuk perut!hihi!<br /><br /><span style="font-weight: bold;">Siakap masak kacukan tiga rasa</span>(<a href="http://dzanariah.blogspot.com/">Kak Zana's recipe</a>) <span style="font-weight: bold;">dan pedas zamrud</span>(chef Kamarul's recipe)<br /><br />1 ekor ikan siakap(dilumur kunyit , garam dan disalut tepung jagung & digoreng garing kemudian diketepikan seketika)<br /><br /><span style="font-weight: bold;">Bahan Sos</span><br /><br />1 labu Bawang putih<br />1 labu bawang besar/merah<br />8 tangkai cili padi (aku letak ikut resepi Chef Kamarul, tapi tak pedas pun!)<br />2 sudu besar sos cili }<br />2 sudu besar sos tiram } ikut dan aku letak, tak ikut sukatan pun<br />2 sudu besar sos tomato }<br />2 sudu kicap cair - tak ada<br />2 sudu kicap lemak manis<br />sedikit garam<br />sedikit minyak utk menumis<br /><br />(Tambahan: aku taruk lada benggala sebijik, tomato sebijik, hirisan nenas dan oyster mushroom sket)<br /><br /><span style="font-weight: bold;">Cara-cara buat sos</span><br /><br />1. Tumis bawang putih dan bawang merah.Letakkan cili padi.Biarkan seketika .<br />2. Masukkan sos tiram, sos cili dan sos tomato.<br />3. Masukkan kicap dan sedikit air.Masukkan lada benggala, tomato hiris, nenas dan mushroom.<br />4.Masak seketika dan masukkan sedikit tepung jagung utk memekatkan kuah.<br />5.Tuang sos di atas ikan siakap goreng tadi dan hidangkan panas.<br />Selamat mencuba!<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_GeSkjT-g6Cs/TGk1bKTMYQI/AAAAAAAAEeQ/5RI0XTcPiqs/s1600/siakap2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 500px; height: 326px;" src="http://4.bp.blogspot.com/_GeSkjT-g6Cs/TGk1bKTMYQI/AAAAAAAAEeQ/5RI0XTcPiqs/s800/siakap2.jpg" alt="" id="BLOGGER_PHOTO_ID_5505990760174739714" border="0" /></a><span style="font-size:85%;">Amik gambar tak sempat posing2kan ikan ni sebab E-ein mengaruk nak duduk atas kerusi makan..huhuhu</span><br /><span style="font-size:85%;"></span></div><span style="font-size:85%;"><br /></span><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_GeSkjT-g6Cs/TGk0QOEPqpI/AAAAAAAAEeI/gFdsYjBNZRM/s1600/chef.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 500px; height: 326px;" src="http://3.bp.blogspot.com/_GeSkjT-g6Cs/TGk0QOEPqpI/AAAAAAAAEeI/gFdsYjBNZRM/s800/chef.jpg" alt="" id="BLOGGER_PHOTO_ID_5505989472695593618" border="0" /></a><span style="font-size:85%;">Aku tertarik nak beli buku ni sebab tajuk dia "Resepi 30 minit" hihihi</span></div>CatlinaFlyhttp://www.blogger.com/profile/06102707890101408799noreply@blogger.com1tag:blogger.com,1999:blog-2737304865587093503.post-45111251171525920782010-08-13T04:56:00.000+07:002010-08-13T04:37:56.883+07:00Keputusan Giveaway Food Blogger Review<div style="text-align: center;"><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_GeSkjT-g6Cs/TGQa-ticHGI/AAAAAAAAEb4/IfsCXndU5UQ/s1600/makanmakan.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 307px;" src="http://1.bp.blogspot.com/_GeSkjT-g6Cs/TGQa-ticHGI/AAAAAAAAEb4/IfsCXndU5UQ/s320/makanmakan.jpg" alt="" id="BLOGGER_PHOTO_ID_5504554309231844450" border="0" /></a>Senarai peserta..<br /><br />Waiting list for review:<br />1.<a href="http://hanamemories.blogspot.com/">Hana Memories</a> - review done<br />2.<a href="http://mieeliss.blogspot.com/">Aku Bukan Chef </a>- review done<br />3.<a href="http://www.ciklilyputih.com/">CikLilyPutih</a> -review done<br />4.<a href="http://sweetrecipesgallery.blogspot.com/">Izan</a> - review done<br />5.<a href="http://kucingorengemok.blogspot.com/">Kucingorengemok</a> - review done<br />6.<a href="http://fizanordin.blogspot.com/">Fiza Nordin</a> - review done<br />7.<a href="http://resipichugie.blogspot.com/">Dapur Chugie</a> - review done<br />8.<a href="http://mamafami.blogspot.com/">Mama Fami</a> -review done<br />9.<a href="http://kaksma.blogspot.com/">Kak Asma</a> - review done<br />10.<a href="http://mummyalyssa.blogspot.com/">Mummy Seri</a> - review done<br />11.<a href="http://dzanariah.blogspot.com/">Kak Dzana</a>-review done<br />12.<a href="http://www.kakinakl.com/">Kak Ina KL </a>-review done<br />13. <a href="http://hanifadil.blogspot.com/">Asmahani</a> - review done<br />14.<a href="http://thehidayahstory.blogspot.com/">Dr. Hidayah</a> - review done<br />15.<a href="http://blackcardamompods.blogspot.com/">Black Cardamom Pods@ Kak Ct</a> - review done<br />16.<a href="http://rencahhidupku.blogspot.com/">Cangkir Biru @ Muz</a> -review done<br />17.<a href="http://mysweetlife-nurindah.blogspot.com/">Nurindah</a> -review done<br />18.<a href="http://xoulzul.blogspot.com/">Xoul@Zul</a> -review done<br />19.<a href="http://cikmin.com/">Cikmin</a> -review done<br />20.<a href="http://keluargakusayang.blogspot.com/">Kak Chik</a> - review done<br />21.<a href="http://ummizaihadi-homesweethome.blogspot.com/">Ummi Zaihadi</a> -review done<br />22.<a href="http://dapurcomelku.blogspot.com/">Kak Zai</a> - review done<br />23.<a href="http://my-dapur.blogspot.com/">Kancil Biru</a> - review done<br />24.<a href="http://autumnlove2b.blogspot.com/">Checkie</a> - review done<br />25.<a href="http://izahdaut.blogspot.com/">Izahdaut</a> -review done<br /><br />Dan pemenangnya ialah:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_GeSkjT-g6Cs/TGQalW-CRxI/AAAAAAAAEbo/kVHe4XewLh8/s1600/random.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 153px;" src="http://2.bp.blogspot.com/_GeSkjT-g6Cs/TGQalW-CRxI/AAAAAAAAEbo/kVHe4XewLh8/s400/random.jpg" alt="" id="BLOGGER_PHOTO_ID_5504553873676846866" border="0" /></a>close-up!<br /><br /><br /><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_GeSkjT-g6Cs/TGQalwChtjI/AAAAAAAAEbw/Rm2a70-76Z0/s1600/random7.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 216px; height: 276px;" src="http://3.bp.blogspot.com/_GeSkjT-g6Cs/TGQalwChtjI/AAAAAAAAEbw/Rm2a70-76Z0/s400/random7.jpg" alt="" id="BLOGGER_PHOTO_ID_5504553880406570546" border="0" /></a><span style="font-size:180%;">No: 7 iaitu......</span><span style="font-weight: bold; color: rgb(204, 0, 0);font-size:180%;" ><a href="http://resipichugie.blogspot.com/">Chugie</a>!</span><br /><br />Sila rujuk hadiah <a href="http://makanmakanbycatlina.blogspot.com/2010/08/pemenang-food-blog-review-reviewed-by.html">di sini</a>.<br /></div><div style="text-align: center;"><br /><br /><div style="text-align: left;">Tahniah dan sila hubungi sy di catlina7@yahoo.com utk urusan penghantaran hadiah....<br /><br />Terima kasih kepada semua yang telah menyertai...semua adalah pemenang, semuanya blogger yang hebat memasak!love u all!<br /></div></div>CatlinaFlyhttp://www.blogger.com/profile/06102707890101408799noreply@blogger.com4tag:blogger.com,1999:blog-2737304865587093503.post-36362758203141623922010-08-12T11:28:00.000+07:002010-08-12T23:06:03.230+07:00Food Blog Review Lucky Draw<div style="text-align: center;"><span style="color: rgb(255, 0, 0);font-size:85%;" >Entry sticky</span><br /></div><br /><span style="color: rgb(102, 102, 102);"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_GeSkjT-g6Cs/S-pCZwXTZ1I/AAAAAAAADaw/Hgkm4oivycE/s1600/makanmakan.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 307px;" src="http://3.bp.blogspot.com/_GeSkjT-g6Cs/S-pCZwXTZ1I/AAAAAAAADaw/Hgkm4oivycE/s320/makanmakan.jpg" alt="" id="BLOGGER_PHOTO_ID_5470257707641694034" border="0" /></a></span>Since I would not always be cookin', so sy bercadang nak buat food blog review kat blog ni untuk panduan sy sendiri dan kawan2 yang mencari2 resepi pilihan.<br /><br /><span style="font-weight: bold;">A wee bit about myself:</span><br /><br /><span style="color: rgb(102, 102, 102);">A veterinarian by profession, I always consider myself as a writer at heart. I'm a mother of one daughter starting March 2009.Started blogging as a minor hobby, it then affected every aspect of my life in major!I meet new friends and learn new things which I started as a zero knowledge blogger, to an everyday blogger! My passion is photography & I love sight seeing, which I'm not able to do much.You can see me writes almost everyday at </span><a style="color: rgb(102, 102, 102);" href="http://catlinaflybaby.blogspot.com/">Catlinaflybaby</a><span style="color: rgb(102, 102, 102);">, write advise in <a href="http://catlina7.blogspot.com/">Kesihatan Haiwan Kesayangan</a> & I'm also a regular contributor at </span><a style="color: rgb(102, 102, 102);" href="http://mombloggersplanet.com/">MomBloggersPlanet</a><span style="color: rgb(102, 102, 102);">.</span><br /><br /><span style="font-weight: bold;">On food blog review:</span><br /><br />Setiap blog yang telah direview akan dipostkan dlm blog ini dan akan menerima badge di atas.<br /><br /><br /><div style="text-align: justify;"><span style="color: rgb(102, 102, 102);"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_GeSkjT-g6Cs/S-pCZwXTZ1I/AAAAAAAADaw/Hgkm4oivycE/s1600/makanmakan.jpg"><br /></a></span><span style="font-weight: bold; color: rgb(255, 0, 0);">Updated:</span><br /><br />1.Sesiapa yang berminat sila tinggalkan komen di bawah & jika mendapat <span style="font-size:180%;"><span style="font-weight: bold;">sambutan mencecah 25 penyertaan blogger</span></span>, saya akan buat <span style="font-weight: bold;font-size:180%;" >satu lucky draw</span> di kalangan food blogger tersebut!(terhad kepada 25 blogger pertama direview oleh saya).Selepas anda tinggalkan komen, sy akan gi jengah & lihat samada anda layak utk direview dan menyertai lucky draw ini!<br /><br />2.Mestilah berblog at least 80% tentang resepi, makanan, kedai makan, makan2 dan semua yang berkaitan dgn makanan!!<br /><br />3.Tak perlu buat entry atau follow bagai, cuma letakkan banner di atas di sidebar anda okeh!<br /><br />4.Terbuka kepada semua blogger di Malaysia & luar negara(luar negara, kena tanggung kos pengeposan sendiri eh..)..<br /><br /><div style="text-align: center;"><span style="font-weight: bold;">Tarikh mula : </span><br /><span style="font-weight: bold;">12 Mei 2010</span><br /><br /><span style="font-weight: bold;">Tarikh tamat: </span><br /><span style="font-weight: bold;">sehingga mencapai 25 food blogger direview!</span><br /><br /><span style="font-weight: bold;">Hadiah: 1 x Misteri</span>, will be announced when the lucky draw is done!<br /><br />Waiting list for review:<br />1.<a href="http://hanamemories.blogspot.com/">Hana Memories</a> - review done<br />2.<a href="http://mieeliss.blogspot.com/">Aku Bukan Chef </a>- review done<br />3.<a href="http://www.ciklilyputih.com/">CikLilyPutih</a> -review done<br />4.<a href="http://sweetrecipesgallery.blogspot.com/">Izan</a> - review done<br />5.<a href="http://kucingorengemok.blogspot.com/">Kucingorengemok</a> - review done<br />6.<a href="http://fizanordin.blogspot.com/">Fiza Nordin</a> - review done<br />7.<a href="http://resipichugie.blogspot.com/">Dapur Chugie</a> - review done<br />8.<a href="http://mamafami.blogspot.com/">Mama Fami</a> -review done<br />9.<a href="http://kaksma.blogspot.com/">Kak Asma</a> - review done<br />10.<a href="http://mummyalyssa.blogspot.com/">Mummy Seri</a> - review done<br />11.<a href="http://dzanariah.blogspot.com/">Kak Dzana</a>-review done<br />12.<a href="http://www.kakinakl.com/">Kak Ina KL </a>-review done<br />13. <a href="http://hanifadil.blogspot.com/">Asmahani</a> - review done<br />14.<a href="http://thehidayahstory.blogspot.com/">Dr. Hidayah</a> - review done<br />15.<a href="http://blackcardamompods.blogspot.com/">Black Cardamom Pods@ Kak Ct</a> - review done<br />16.<a href="http://rencahhidupku.blogspot.com/">Cangkir Biru @ Muz</a> -review done<br />17.<a href="http://mysweetlife-nurindah.blogspot.com/">Nurindah</a> -review done<br />18.<a href="http://xoulzul.blogspot.com/">Xoul@Zul</a> -review done<br />19.<a href="http://cikmin.com/">Cikmin</a> -review done<br />20.<a href="http://keluargakusayang.blogspot.com/">Kak Chik</a> - review done<br />21.<a href="http://ummizaihadi-homesweethome.blogspot.com/">Ummi Zaihadi</a> -review done<br />22.<a href="http://dapurcomelku.blogspot.com/">Kak Zai</a><br />23.<a href="http://my-dapur.blogspot.com/">Kancil Biru</a><br />24.<a href="http://autumnlove2b.blogspot.com/">Checkie</a><br />25.<a href="http://izahdaut.blogspot.com/">Izahdaut</a><br /><br /><br /><br /><span style="font-weight: bold;">Penyertaan ditutup!Lucky draw akan dibuat setelah saya membuat review semua peserta di atas.</span><br /><br /><br /></div></div>CatlinaFlyhttp://www.blogger.com/profile/06102707890101408799noreply@blogger.com60