My new Blog Picture!

At the Moment

If only I was gifted with the ability to fly,
As & when I feel like going away, far away from where I am now..
To a place that would have the ability to drown my sorrows..
Erase the crease on my forehead..
Untie the knots in my heart..
Even if this is for a short span of time,
I would be glad..

Puisi Singkat

Tiada Mutiara Sebening Cinta
Tiada Sutera sehalus Kasih sayang
Tiada embun Sesuci ketulusan hati
Dan tiada hubungan seindah persahabatan
Teman itu seperti bintang
Tak selalu Nampak
Tapi selalu berada dihati…

Song Lyrics | PLEASE DON'T STOP THE RAIN lyrics James Morrison

Jean Sch. Tiffany n Co Charm

Was browsing thru Tiffany & Co website a few days ago and came upon this.. Interesting design.. Guess I am really into eggs.. From my decor items in the office semua easter eggs..and my necklace that mom bought for me the other time pon egg nye design..

Dream Wedding Cake Setiap Pasangan

Gambar dipetik dari http://www.sugarlynice.com/

Kalo da minat tu, cepat cepat la booking ngan mereka, kerana, mereka ni popular sangat.. karang lambat booking mereka da tak bleh terima tempahan awak.. Hari Sabtu lalu saya ke S'pore Expo untuk Pameran Pengantin, mereka kata slot untuk bulan December da hampir penuh.. Fuyoo!

Wedding Check List

Barang siapa nak naik pelamin tapi tak tahu dari mana nak mula untuk preparation, silakan ikut wedding checklist seperti berikut : (mana awk nak edit tu silalah ikut selera masing masing..ni pun saya ada ikut dari website matsalleh..jadi saya adalah edit sikit dan buang maner yg tk perlu :)

Do drop by El Migos If U are @ Jusco Tebrau City

If u all shopping pat Johor Bahru Jusco Tebrau City outlet.. jangan lupa singgah ke Restoran El Migos di tingkat satu.. Fuyoo! Gerenti takkan kecewa beb! Saya lebih 15x pi sana. Tiap kali pi mesti order their Lava Cake.. A must try! Gerenti u will be back for more! Tempat duduk preferred I semestinya yang pat dalam sekali dimana kita dudok ala style Jepun.. kat lantai yang dialas kusyen beb!

Tempat ni bagus untuk yang nak berborak sesama kengkawan atau nak lepak ngan members ke. Cuma service mereka kekadang slow sikit almaklumlah banyak yang keje student. Nasib baik staff mereka very polite. Jadi tak la terasa sangat.



Being a member of the restaurant entitles you to a 10% discount:-



Regards,

Saya rindu benar tempat ni..mana lagi kalau bukan Kuala Lumpur. Angan angan saya nak tahu apa? Memiliki sebuah rumah mengadap betul betul bangunan Petronas Twin Tower. Alamatnya tiap malam saya mendongak di luar jendela. Sampai la lampu dia da padam baru saya masuk tidur. Ntah saya pun tak tahu apa yang mempersonakan sangat mengenai bangunan tu. Tapi inilah diantara perkara pelik mengenai diri saya. Kagum sangat dengan kecantikan bangunan tu. Kat Singapore ni apa bangunan ye yg boleh buat saya kagum seperti disana? Hmm.. Buat masa ni belom ada lagi kot. Tapi kalau nak permandangan cantik gila, jom pi Naumi Hotel di Seah Street. Permandangan pada waktu malam di pool at rooftop dia fuyoo! Romantic gila! Tak percayA pi lah cuba!

Cinta

Ramai di antara kita pernah merasakan apa itu "Cinta". Ada yang membuat bibir kita terukir senyuman manis bila memikirkan detik manis ketika dilamun cinta. Ada pula terus mengingatkan bibit-bibit pahit yang ingin dilontar jauh ke dasar laut.

Namun, cinta ini terbahagi kepada beberapa aspek. Erti cinta begitu dalam. Cinta boleh sahaja bermakna cinta sesama manusia iaitu cinta diantara sebuah pasangan, cinta diantara keluarga, cinta terhadap teman akrab dan sebagainya. Ada juga cinta terhadap harta dimana jikalau berlebihan, akan membawa parah. Dan yang paling penting sekali, cinta kepadaNya.

Ada yang berkata, biarlah cinta sesama manusia ni setakat sederhana sahaja. Kerana cinta terhadap golongan ini hanyalah sementara. Sementara cinta terhadap Tuhan adalah kekal selamanya.

Ada benarnya. Bila kita bercinta sesama manusia, contohnya sepasang kekasih, adakala ia membawa kepada perpisahan. Redhakan aja jika ini berlaku. Mungkin tiada jodoh dintara mereka berdua. Pada saya, jika dia bukan untuk saya, mungkin ada yang lebih baik yang Tuhan sediakan untuk saya. Kita merancang, dia lebih Mengetahui.

Ternyata benar. Selalunya setelah kita ditinggalkan oleh seseorang, ada yang lebih baik yang akan datang.

Kisah cinta saya jikalau hendak diceritakan disini, mungkin ada yang tidak akan percaya. Ibarat kisah yang dipetik dari kaca TV. Macam fairytale. Biarlah kisah ini saya dan dia sahaja yang tahu sudah cukup :)

Buat sesiapa di luar sana yang masih belum menemui their other half, bersabarlah. Suatu ketika nanti, akan ketemu jua.

Maybe it will be worth the wait >p

Kepada "Sang Cinta" saya, kamu adalah anugerah Tuhan yang paling indah that has ever happened to me.

Syukran Ya Allah.

Blueberry Hill Cupcakes

(Makes 24)

Ingredients

Cupcakes
3 1/4 cups all purpose flour
1 1/4 cups sugar
1 tablespoon baking powder
1/2 teaspoon coarse kosher salt
1/4 teaspoon baking soda
6 tablespoons (3/4 stick) unsalted butter, melted
1/4 cup canola oil
2 large eggs
1 cup buttermilk or low-fat yogurt
1 cup whole milk
1 teaspoon vanilla extract
1 teaspoon grated lemon peel
1 1/4 cups fresh blueberries, frozen for 4 hours

Frosting
2 1/4 cups powdered sugar
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
1/2 cup plus 2 tablespoons maple sugar
1/2 teaspoon coarse kosher salt
1 1/4 teaspoons vanilla extract
4 teaspoons (or more) whole milk
1 cup chilled fresh blueberries
Fresh mint sprigs (optional)

Preparation
Preheat oven to 350°F. Line two 12-cup muffin pans with paper liners. Sift flour and next 4 ingredients into large bowl. Whisk melted butter and oil in medium bowl. Add eggs; whisk to blend. Whisk in buttermilk, milk, vanilla extract, and peel. Add buttermilk mixture to dry ingredients; whisk just to blend. Stir in frozen blueberries. Divide batter among liners.

Bake cupcakes until tester inserted into center comes out clean, about 23 minutes. Transfer cupcakes to racks; cool.

For frosting:
Combine first 5 ingredients in medium bowl. Add 4 teaspoons milk. Using electric mixer, beat until well blended and fluffy, adding more milk by teaspoonfuls if dry (small granules of maple sugar will still remain), about 4 minutes. Spread frosting over top of cupcakes.

Garnish cupcakes with chilled berries, and mint sprigs, if desired. (Can be made 4 hours ahead. Store in airtight container at room temperature.)

White Chocolate Cupcakes with Candied Kumquats

Ingredients
8 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
13/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon coarse kosher salt
1 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 tablespoon vanilla extract
1/2 cup canned unsweetened coconut milk*
3 large egg whites

Frosting
4 1/2 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
6 ounces (3/4 of 8-ounce package) cream cheese, room temperature
6 tablespoons (3/4 stick) unsalted butter, room temperature
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
1/4 teaspoon coarse kosher salt

Preparation
Preheat oven to 325°F. Line three 6-cup muffin pans with paper liners. Place white chocolate in metal bowl set over pan of barely simmering water. Stir until melted and smooth.

Whisk flour, baking powder, and salt in medium bowl. Using electric mixer, beat sugar, butter, and vanilla in large bowl until blended. Add hot white chocolate to sugar mixture; stir to combine. Add flour mixture in 3 additions alternately with coconut milk in 2 additions, beating batter just to combine between additions.

Using clean dry beaters, beat egg whites in medium bowl until soft peaks form. Gently fold egg white mixture into batter in 3 additions.

Divide batter among muffin cups (about 1/4 cup each). Bake until tester inserted into center comes out clean, about 25 minutes. Cool completely. (Can be made 1 day ahead. Store in airtight container at room temperature.)

For frosting:
Stir white chocolate in metal bowl set over saucepan of barely simmering water until melted and smooth. Cool slightly. Using electric mixer, beat cream cheese, butter, sugar, vanilla, and salt in medium bowl until fluffy. Gradually beat in melted white chocolate. Let cool until thickened to spreadable consistency.

Spread frosting over cupcakes. Drain Candied Kumquats; arrange kumquats decoratively atop cupcakes. (Can be assembled 2 hours ahead. Let stand at room temperature.)

Chocolate Chunk Cookie Cupcakes

Makes about 2 dozen

Ingredients
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed light-brown sugar
3 large eggs
1 teaspoon pure vanilla extract
1/3 cup whole milk
8 ounces semisweet chocolate, cut into 1/2-inch chunks

Directions
Preheat oven to 375 degrees. Line 2 standard 12-cup muffin tins with paper liners; set aside. Whisk together flour, baking powder, and salt in a medium bowl; set aside.

Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment, and mix on medium-high speed until pale and fluffy. Mix in eggs, 1 at a time, and vanilla. Reduce speed to low. Add flour mixture in 2 batches, alternating with the milk. Stir in chocolate chunks with a rubber spatula.

Spoon 1/4 cup batter into each muffin cup. Bake until pale golden and a cake tester inserted into centers comes out clean

Toadstool Cupcake

Decorate these cupcakes with caterpillars, snails, or acorns made with tinted fondant. They can be made a day ahead and stored in an airtight container at room temperature.

Decorating the toadstools: To turn a cupcake into a toadstool, use enough batter so it overflows when it bakes; cut the tops off level with the tin, and set them aside. To make the stem, invert the cupcake bases, and spoon glaze over them to coat; add the caps, and similarly coat with glaze.

Ingredients
1 1/2 sticks (12 tablespoons) unsalted butter, melted and cooled slightly, plus more for muffin tins
2 1/2 cups all-purpose flour, plus more for dusting
3/4 teaspoon baking powder
1/4 teaspoon salt
1 1/4 cups sugar
3 large eggs
1 teaspoon vanilla extract
1 cup plus 2 tablespoons milk
Butter Glaze
Cinnamon candies, for decorating
Green food coloring

Directions
Preheat oven to 300 degrees. Generously butter 6 cups (every other cup) plus the top of a 12-cup standard muffin tin and 4 cups plus the top of another 12-cup muffin tin. Dust with flour, and tap out excess.

Whisk together flour, baking powder, and salt in a medium bowl; set aside. Put melted butter and the sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 2 minutes. Add eggs; mix 2 minutes more. Mix in vanilla.

Mix in flour mixture in 3 batches, alternating with milk in 2 batches. Divide batter among the 10 prepared cups in the muffin tins, filling to the top edge. Add more batter to the center of each so that it mounds 1/2 inch above rim.

Bake, removing halfway through, gently tapping on counter, and switching positions of tins, until cupcakes are slightly golden and a cake tester inserted into centers comes out clean, about 30 minutes. Let cool completely in tins on wire racks. Cupcakes can be stored in an airtight container for up to 1 day before decorating.

Slide a serrated knife, lying flat against the top of the muffin tin, under the overflowed cap of each cupcake, and slice it off level with the tin; set tops aside. Run a butter knife around edges of cupcake bases to loosen. Invert, and unmold onto a wire rack set in a rimmed baking sheet, leaving the bases inverted.

Spoon glaze over cupcake bases. Place caps on inverted bases. Spoon glaze over tops (reserve remaining glaze). Let stand 1 minute. Smooth any drips with a toothpick or knife. Decorate with cinnamon candies. Let stand at room temperature until glaze is firm, about 1 hour.

Transfer cupcakes to a serving platter using an offset spatula. Tint leftover glaze with green food coloring. Transfer to a pastry bag fitted with a small plain round tip (such as Ateco #2). Pipe blades of grass around the bases of the cupcakes. Cupcakes can be loosely covered and stored at room temperature up to 2 hours. Place fondant decorations on top of glazed cupcakes just before serving.

Chocolate Cupcake

makes 24 cupcakes / 350 degree oven

Ingredients
2 cups flour
2 cups sugar
1/2 cup unsweetened cocoa powder
1-1/2 teaspoons baking soda
1-1/2 cups milk
1/2 cup butter
2 teaspoons vanilla
2 eggs

Preheat oven to 350 degrees.

Measure out everything but the eggs directly into your mixer bowl.
Mix on low speed just until incorporated.
Beat on high speed for 2 minutes.
Add eggs, beat on high speed again for 2 minutes.

Measure out into cupcake pan lined with cupcake papers. A 2 ice cream scoop works great for this. Bake for about 15-20 minutes until a toothpick comes out clean. Let cool slightly in the pan then transfer to a rack to cool completely before frosting.

Chocolate Buttercream
enough to lightly frost 24 cupcakes

1 stick butter
1/2 cup cocoa
4 cups confectioner�fs sugar
1/4 cup milk

Beat butter on high for about 30 seconds until soft.
Add cocoa and 1 cup of sugar and beat until incorporated
Add half of the milk and the remainder of sugar and beat until incorporated.
Continue to add milk until you get to the consistency you want.

Assemble
There are many ways to go here, in this case, I simply piped the frosting onto the cupcakes with a large star tip.

Apricot Fool

Crunchy bits of meringue nestled in apricot cream melt on the tip of your tongue. To best appreciate this dessert, be certain to assemble it immediately before serving.

Ingredients
Meringue
2 large egg whites
½ tsp (2 mL) white vinegar
½ cup (125 mL) sugar

Apricots
6 fresh apricots, pitted and cut into 8 wedges
1/3 cup (75 mL) sugar
1/3 cup (75 mL) apricot jam
2 tsp (10 mL) vanilla extract

Fool
1½ cups (375 mL) whipping cream

Preheat oven to 250ºF (120ºC).

Line a baking tray with parchment paper.

For meringue, whip egg whites and vinegar until foamy, then gradually add sugar. Whip whites until they hold a stiff peak when beaters are lifted. Spread meringue onto prepared baking tray and bake for about 40 minutes, until dry. Cool and store at room temperature.

For apricots, combine all ingredients in a small saucepan and simmer, uncovered, until fruits are tender, about 10 minutes. Cool, then chill completely.

For fool, whip cream to stiff peaks immediately before serving. Gently fold in apricot mixture. Crumble in meringue and spoon into parfait glasses or other serving dishes.


Serves 6 to 8 (depending on size of serving dishes)

Chocolate Mousse

You could finish your meal with coffee but we prefer our mugs brimming with decadent chocolate mousse. You will too, once you've tried it!

Preparation Time 15 minutes
Cooking Time 5 minutes

Ingredients (serves 6)
300g good-quality dark chocolate, coarsely chopped
3 eggs, separated
125ml (1/2 cup) light olive oil
60ml (1/4 cup) Cointreau liqueur

Method

Place the chocolate in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Stir until the chocolate melts and is smooth. Set aside to cool.

Use an electric beater to beat the egg whites in a clean dry bowl until firm peaks form. Add the egg yolks, 1 at a time, beating well after each addition until combined. Add the chocolate and beat until combined. Gradually add the oil and Cointreau, beating until well combined.

Spoon the chocolate mixture into serving cups. Cover and place in the fridge for 4 hours or until firm. Serve.

Notes & tips

You can make this recipe up to 1 day ahead. Cover with plastic wrap and store in the fridge overnight.

Button Mushroom Salad

Ingredients
300g button mushrooms
2 spring onions
2 tbsp chopped flat-leaf parsley
salt and pepper
juice of 1/2 a lemon
2 tbsp extra virgin olive oil
1 tsp coriander seeds
100g chunk sweet potato, about 8cm long, peeled
2 tbsp vegetable oil for frying

Method

Wipe button mushrooms if necessary and, with a sharp knife, cut into 5mm slices. Transfer to a bowl. Trim spring onions, halve lengthwise and then cut into fine slivers by slicing at a long angle. Add the spring onions to the bowl.

Add the parsley, sea salt, freshly ground black pepper, lemon juice and the extra virgin olive oil. Toss to mix.

In a small non-stick frying-pan, toast the coriander seeds until they smell fragrant. Tip into a mortar and pestle and grind to a coarse powder. Toss through mushrooms and taste again for seasoning. The salad should not be at all wet as the oil will continue to soften the mushrooms as the salad sits. Transfer to a shallow bowl.

Cut thin slivers from the sweet potato with a potato peeler. Heat vegetable oil in the small non-stick frying pan and have a plate alongside lined with a doubled thickness of kitchen paper.

Drop slivers of sweet potato into the hot oil and adjust heat to a convincing sizzle. The slivers will take about 3 minutes to cook and crisp. Lift out with a slotted spoon onto the paper and cook another batch.

Surround the mushroom salad with the sweet potato crisps, lightly piled around the edges.

Mediterranean Pasta Salad

Preparation Time 10 minutes
Cooking Time 10 minutes

Ingredients (serves 4)
250g San Remo Large Shells No. 29
4 Italian-style sausages
2 green zucchini, halved lengthways, thinly sliced crossways
100g bought chargrilled capsicum, drained on paper towel, thinly sliced
180g (1 cup) sun-dried tomatoes drained on paper towel, thickly sliced
145g (1 cup) pitted kalamata olives
150g feta, crumbled
1/2 cup loosely packed finely shredded fresh basil
2 tbs olive oil
2 tbs red wine vinegar
Salt & freshly ground black pepper

Method

Cook the San Remo pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain. Refresh under cold running water, then drain.

Meanwhile, heat a medium non-stick frying pan over medium-high heat. Add the sausages and cook, turning occasionally, for 5 minutes or until golden brown and cooked through. Transfer to a plate. Add the zucchini to the pan and cook, stirring occasionally, for 2 minutes or until tender. Remove from heat and set aside for 5 minutes to cool.

Thinly slice the sausages diagonally and place in a large serving bowl. Add the pasta, zucchini, capsicum, sun-dried tomato, olives, feta and half the basil, and gently toss to combine. Drizzle with the oil and vinegar, and season with salt and pepper. Gently toss to combine. Sprinkle with remaining basil and serve immediately.

Lamb cutlets with bean, strawberry & feta salad

Ingredients (serves 4)
12 french-trimmed lamb cutlets
1/2 cup (125ml) olive oil
2 lemons, very thinly sliced
1 bunch mint, leaves picked
2 tbs raspberry* or red wine vinegar
2 tsp caster sugar
1 tbs Dijon mustard
500g French or thin green beans, blanched
400g small strawberries, sliced
400g feta, crumbled

Method

Place lamb in a shallow dish and drizzle with 100ml oil. Add the lemon slices, half the mint, and season. Toss to coat, cover and refrigerate for 1 hour.


Whisk remaining oil, vinegar, sugar, mustard, salt and pepper. Toss together beans, berries, feta and remaining mint.

Heat a barbecue or chargrill to high and cook lamb, in batches if necessary, 2-3 minutes each side. Cook lemon slices for 1 minute. Toss salad with dressing and serve with lamb and lemon.

Mushroom Salad

Ingredients
8 oz (250 g) trimmed button mushrooms
Zest of 1 lemon
2 tbsp (25 mL) chopped fresh chives
1 tsp (5 mL) fresh thyme leaves, finely chopped
½ cup (125 mL) Crème Fraîche Dressing (recipe follows)

Rinse the mushrooms and pat dry. Slice the mushrooms thinly and place in a bowl. Add the lemon zest, chives and thyme.

Add dressing and toss to mix.
Serve 6 as a starter

Crème Fraîche Dressing
This dressing is for the mushroom salad.

½ cup (125 mL) crème fraîche or sour cream
¼ cup (50 mL) lemon juice
¼ cup (50 mL) grape seed or vegetable oil
1 tbsp (15 mL) finely chopped shallot
1 tsp (5 mL) sea salt
Freshly ground pepper

Whisk together the crème fraîche and lemon juice and then whisk in the oil. Stir in the shallot and season with salt and pepper.

Chicken Salad Recipe

Ingredients
3/4 lb (2-3 cups) of cooked chicken meat, skin on, coarsely chopped
2 stalks celery, chopped
1/2 red bell pepper, seeded and chopped
4-6 green olives, pitted and minced
1/4 cup of chopped red onion
1/2 to a whole apple, cored and chopped
1/3 head of iceberg head lettuce, sliced and chopped
5 Tbsp mayonnaise
1 Tbsp plum preserves, or any sweet berry preserve (or a lesser amount of honey)
2 teaspoons fresh squeezed lemon juice
Salt and pepper to taste

Prepare all of the salad ingredients and combine them in a large bowl.

Prepare the dressing separately. Combine the mayonnaise, preserves, and lemon juice. Taste for proper balance. The dressing should not be too sweet nor too sour. Adjust the ingredients until you have achieved the balance you want. Add salt and pepper to taste.

Mix the dressing in with the salad ingredients. Salt and pepper to taste.

Serves four.

Tomatillo Salsa Verde

Ingredients
1/2 lb tomatillos
1/2 cup chopped white onion
1/2 cup cilantro leaves
1 Tbsp fresh lime juice
1/4 teaspoon sugar
2 Jalapeño peppers, stemmed, seeded and chopped
Salt to taste

Remove papery husks from tomatillos and rinse well. Cut in half and place cut side down on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin.

Place tomatillos, lime juice, onions, cilantro, Jalapeño peppers, sugar in a food processor (or blender) and pulse until all ingredients are finely chopped and mixed. Season to taste with salt. Cool in refrigerator.

Serve with chips or as a salsa accompaniment to Mexican dishes.

Makes 3 cups.

Pineapple Tomato Salsa

Ingredients
1 1/2 cup chopped fresh pineapple
1 cup chopped fresh plum tomato (about 2 plum tomatoes)
1/2 cup chopped red onion
1/4 cup chopped red bell pepper
1 Anaheim chilli, roasted, seeds, stem, and veins removed, chopped OR 1 fresh serrano chile, seeds and stem removed, chopped*
Juice of one or two fresh limes (2-3 Tbsp, to taste)
1/4 teaspoon salt
1 Tbsp olive oil
1/4 cup chopped fresh cilantro, packed

Combine all of the ingredients in a medium sized bowl.

Makes approximately 3 cups.

Take care when handling hot chilli peppers. Make sure to wash your hands thoroughly with soap and hot water after handling them. Avoid touching your eyes.

Fresh Tomato Salsa

Ingredients
2-3 medium sized fresh tomatoes (from 1 lb to 1 1/2 lb), stems removed, finely diced
1/2 red onion, finely diced
1 jalapeño chili pepper (stems, ribs, seeds removed), finely diced
1 serano chili pepper (stems, ribs, seeds removed), finely diced
Juice of one lime
1/2 cup chopped cilantro
Salt and pepper to taste
Optional: oregano and or cumin to taste

Directions

Start with chopping up 2 medium sized fresh tomatoes. Prepare the chilies. Be very careful while handling these hot peppers. If you can, avoid touching them with your hands. Use a fork to cut up the chilies over a small plate, or use a paper towel to protect your hands. Wash your hands thoroughly with soap and hot water after handling and avoid touching your eyes for several hours. Set aside some of the seeds from the peppers. If the salsa isn't hot enough, you can add a few for heat.

Combine all of the ingredients in a medium sized bowl. Taste. If the chilies make the salsa too hot, add some more chopped tomato. If not hot enough, carefully add a few of the seeds from the chilies, or add some ground cumin.

Let sit for an hour for the flavors to combine.

Makes approximately 3-4 cups.

Mango Salsa

Salsa isn't limited to just Mexican cuisine however, as it can include a wide range of ingredients including chilli peppers, onions, black beans, tomato, corn, tomatilla, mango, watermelon, peach, strawberry, and a host of others.

An example which is close to heart would be the malay achar in which we use pineapple as a main ingredient - Mostly served in malay weddings with Nasi Minyak and Ayam masak Merah..Yummy!



Fresh mango salsa is easy to make and perfect with halibut or salmon or as the salsa in fish tacos.

Ingredients

1 ripe mango, peeled, pitted, and diced (about 1 1/2 cup)
1/2 medium red onion, finely chopped
1 Jalapeño chilli, minced (include ribs and seeds for a hotter taste if desired)
1 small cucumber, peeled and diced (about 1 cup)
3 Tbsp fresh cilantro leaves, chopped
3 Tbsp fresh lime juice
Salt and pepper to taste

Combine all of the ingredients in a bowl. Season to taste with salt and pepper. If the salsa ends up being a little too hot or acidic for your taste, you can temper it by adding some diced avocado.

Farfalle with Cherry Tomatoes, Peas, Fresh Mint and Feta

Ingredients

1/2 pkg (450 g) farfalle pasta
1 tbsp (15 mL) olive oil
2 thin slices pancetta, diced, about 2 oz (60 g)
1 small onion, finely chopped
1 pint grape tomatoes, cut in half
3/4 cup (175 mL) fresh or frozen peas
1/4 tsp (1 mL) salt
1/2 cup (125 mL) finely crumbled eta cheese
1/4 cup (50 mL) coarsely chopped fresh mint leaves
Freshly ground black pepper

Bring a large saucepan of salted water to a boil. Add pasta and cook until al dente, 10 to 12 minutes. Set aside 2 tbsp (25 mL) of pasta cooking water. Then drain pasta.

Meanwhile, heat oil in a large deep frying pan on medium. Add pancetta, stir occasionally, and cook until crisp. Add onion and cook, stirring occasionally, until tender. Add tomatoes, stirring until they begin to soften and release juice, 5 minutes. Stir in peas and salt. Cook until peas are hot. Add a generous sprinkling salt. If pasta is not cooked, reduce tomato mixture to low.

Add drained pasta and reserved cooking water to tomato mixture. Stir to mix. Stir in feta until pasta is evenly coated and feta begins to melt. Stir in mint. Season with salt and pepper. Serve with additional crumbled feta.


Serves 2 to 4

Inilah kerja seseorang Yg da puas Hidup di dunia ini..

LOL