Sunday, December 30, 2012
2012 is leaving us... and bringging 2013 to take it's place..however you see it, year 2012 is another year that you need to look at and learn from it.. and take the lesson to bring to the following year.. Allah extended our life each day last year so that we may become a better person this year.. so, let us to not waste the oppurtunity given by Him and muhasabah so we become a better person, if not today, then next year...
Friday, December 28, 2012
Even people who don't know much about Swedish food will probably at least have heard of, or tried, the great dish that is Swedish meatballs – especially since Ikea took over the world (I've been told they sell loads of these in their cafeterias). Paired with mash and warm lingon berry sauce, they make a perfect meal: tasty, comforting, with a hint of sweetness.
For the meatballs:
• a handful of mixed fresh herbs, such as dill, flat-leaf parsley or chives, roughly chopped
• 600g minced beef, or you may try 300g of beef and 300g of lamb
• 1 large egg • 100ml milk
• 75g dried breadcrumbs
• 1 teaspoon ground allspice
• sea salt and freshly ground black pepper
• olive oil
For the sauce
• juice of ½ a lemon
• 300ml beef stock, (if using a stock cube, ½ is enough)
• 1 tablespoon plain flour
• 60ml double cream
• 1 x 200g jar of lingon berry, cranberry, blackberry or blackcurrant jam, to serve
1) Set aside a few of the herbs, then put the rest into a large bowl with the beef, egg, milk, breadcrumbs and allspice.
2) Add a good pinch of salt and pepper,
3) Then scrunch and mix it well.
4) Wet your hands and roll little balls. Keep wetting your hands as you go so you get nice round elegant meatballs
5) Fry in your largest pan. Fry gently for 10 to 15 minutes, tossing occasionally, until they are golden brown. 6) Transfer the meatballs to a large plate.
7) Spoon away any excess fat from the pan, then add the lemon juice, a splash of stock, the flour, the cream, a heaped tablespoon of lingon berry or berry jam and a good pinch of salt and pepper.
8) Bring to a boil, then turn the heat down and reduce until you have a nice consistency that will cling to the meatballs
9) Return the meatballs to the pan and move them around so they get coated in the sauce.
10) They'll go brilliantly next to mashed or crispy potatoes.
Thursday, December 27, 2012
Namanya sambal tahun, sebabnya kononnya akan terasa pedas hingga setahun..
Cili padi, segenggam setengah
Lengkuas muda, 5cmx5cm, dipotong jejari
Protein, seperti perut, daging, atau kulit, dalam 1 kg
Santan, 1 atau 2 biji, ikut citarasa
Bawang merah, +- 6 biji, ditumbuk
Garam dan gula
1) celur cili padi, lengkuas dan perut.
2) potong perut kepada saiz yang sesuai.
3) Di dalam periuk, masukkan santan dan bawang. Biarkan masak sebentar di atas api kecil agar serasi. Pastikan anda tidak meninggalkan masakan dan perlu kacau selalu
. 4) Masukkan lengkuas dan cili padi. Biarkan masak sebentar.
5) Masukkan perut dan biarkan sebentar.
6) Masukkan garam dan gula secukup rasa.