| Another interview's on coming |
Mar 5, 2008 10:27 pm
517 Views | | Today got much suprised. Betty's Kitchen's gonna do me an interview in regards to win out the cooking competition. I'm asked to hand in a few photos of me. I don't know how to act in a real interview and once if I am asked to do a live cooking show, I won't know how to handle by then. It doesn't mean that I don't have any confidence on my Paella but this is my first time to be invited to join a magazine interview. It makes me much neverse. Betty's Kitchen is a magazine released in public and then everybody will see how I look like...Lack of confidence.... | |
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| Curry Chicken |
Mar 1, 2008 3:43 am
646 Views |  | Curry Chicken
Indian curry has been one of my favourites, full of aroma and it always goes well with both meats and vegetables. I have my recipe of making curry also.
Ingredients A: Chicken 1/2, chopped garlic 1 tsp, chopped onion 2 tsp
Ingredients B: coriander seed 1tsp, tumeric 1/2,green cardamom 1/8tsp,cinnamon 1/8tsp,fennel 1/4tsp, cloves 1/8tsp, black pepper 1/4, red chilli pepper 1/2 tsp, curry leaves 3-4 pcs, nutmeg 1/8 tsp,fenugreek seeds 1/8tsp
[Cooking Method]
1. Cut the chicken into pieces and marinate with salt
2. Heaten the pan and put both onion and garlic into it till the flavor comes out
3. Add all the ingredient B into the pan, stir-fry in low heat till the aroma comes out
4. Put all the chicken in to the pan, then add water and cook for 15 mins, season with salt. |
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| A Za A Za |
Feb 27, 2008 7:02 pm
630 Views | | Sunny today, a bit dry and cold. My weight-losing plan gets into 2nd week. The resul turns out that I've lost 2KG. I keep exercising for no less than one hour a day, like jogging, running, climbing stairs. Later I am going to learn Yoga. Bandari's music fits Yoga very much, so relaxing and soft. This time I think it should be my last time to lose weight. I've get something I want and it becomes my motive to reach my goal...God bless me.... | |
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| Peaceful in Heart |
Feb 24, 2008 9:13 pm
487 Views | The weather gets into a bit worse today,being colder and rainy for the whole day. Just back to office and my clother gets a bit wet because of without an umbrella. Meanwhile, someone sent the Bandari collection to me. Thank God for giving me such a romantic weather to enjoying this music.
Bandari's have been my favourite. Closing eyes while the soft music comes into ear, feeling so relaxed and all pressure's gone. I can just get myself peaceful in heart with this music, imagining I am in a wild place enjoying the nature. The feeling is soo wierd. I can feel forest, ocean, sky and eveything I can't get from the city. It's a feel very much different from being in church. Without sin, everything is free in mind, as flying in the sky like an eagle or swimming in the ocean like a fish or just a little bird staying in the tree looking around. Maybe just with Bandari music, I can give up all desires and hatrid... | |
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| I am on Newspaper |
Feb 24, 2008 8:00 am
503 Views | I was called 2 days ago in the evening by an editor from the Information Times. Soon as I got her as an editor from a well-known local newspaper, I became tongue-tied and got no words to say. In the past of 25 years, never got any interview from any media and doubted that maybe I would be like most of people living with no fame at all. It doesn't mean that I long for fame...but to a person like me who doesn't wait for any fame to come, I got neverse a bit when told by somebody that she's going to do a phone interview about me.
Yesterday Clina told me that the interview's alreay been posted on newspaper, even there is just one small part about me, which may drive me mad a bit. The artical talks about the ativity held in my community in base of a healthy cooking competiton and awarded with Spanish olive oil which I won from Betty's Kitchen's cooking coompetition. Stepping into the year of 2008, it starts to get better. I got an award from the SouFun.com and were invited to participate at the SouFun Oscar. I also got my first champion in the cooking competition of Betty's Kitchen, which was a national ativity and would be the sponsor for the champion of 2 years' free olive oil. And now the third came the newspaper report. A fortuneteller told me that it's not easy for me this year, get many things to figure out and be fruitful at the end of year. Who knows! It's always not easy to everyone as each of us has their own problems to solve and get done. We also once ever work hard but seem to get nothing as return that may grey our life.
My cousin asked me yesterday. The question was--If you get frustrated sometimes, will you choose the way to hide it?
This is not a question of just yes or no. It depends. Most of the time, I may choose to get it hiden. I am not a person of openning my heart to everyone. Much sensitive and sentimental. Many things to balance and vestigate. Small problems are not always proper to complain to friends and grand problems may be also out of their capacities. I tell them my problems and they listen. They might be sorry about me. Finally no one can help. Then I don't know if hiding the secrets will be better... | |
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| Healthy Cooking--Balachan Lettuce |
Feb 24, 2008 2:48 am
532 Views |  | I have been fond of the local Malay cuisine, especially the unique seasoning material called Sambal Balachan. To the ones that dislike the awful smell of the traditionally zimotic shrimp paste, this is a better one with less smell. Balachan has been widely used in a famous dish called Stir-fried vegetable with Balachan. This dish contains brocollis, carol, mushroom, long beans etc. With a strong aroma of onion, garlic and shrimp paste, no one can't help eating a lot with rice.
Home-made Balachan
[Ingredients] dry shrimps 100g(already marinated in water for 30mins), chopped small onion 50g, chaopped garlic 50g, zimotis shrimp paste 10g,sambal chilli sauce 50g, salt, oil
[Method]
1. Heat up a pan with oil then put in the shrimp paste, garlic,onion, then fry till almost dry
2. Add the chopped shrimps and keep stir-frying for about 3mins, put the sambal sauce and fry till almost dry.
3. Save the balachan in a sealed bottle. Take some out when use. |
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