Thursday, June 26, 2008
Tuesday, June 24, 2008
Mostly I make this salad for my self , my husband can't eat bird chilli. So I always make a different kind of salad for him.
100 gr bean sprouts
100 gr cabbage, thinly shredded
100 gr long beans (snake beans), cut into 1/4 inches
1 English cucumber cut into small cubes
bunch of lemon basil, just the leaves
1 - 2 carrot, cut julienne
Wash and cut all veggies and try to have the cut veggies in uniforms.
Parboil beansprout and long beans.
In large bowl, combine all the veggies and add the peanut sauce just before you are about to serve.
3 - 4 tbsp peanut butter
6 bird's eye chillies
3 cloves garlic, saute for 2 minutes
2 tsp zoriander powder (kencur)
1 tbsp fried shallot
3 tbsp palm sugar
1/2 tsp shrimp paste, saute 1 - 2 minutes
2 tbsp vinegar
1 tsp salt
150 ml hot water
In food processor combine everything, pulse it into a thick sauce. The texture shouldn't be too smooth. Adjust the taste and serve.
Saturday, June 14, 2008
Thursday, June 12, 2008
Tuesday, June 10, 2008
Put the pastry into the clear film (plastic wrap) , chill for 30 minutes
Thinly roll out the pastry to line a 35x12 cm fluted tranche tin. Trim off the excess pastry . Prick the base of the pastry case and line with baking parchment and baking beans . Bake for 15 minutes Lift out the paper and beans return the pastry case to the oven for 5 minute.
Monday, June 9, 2008
Pastry Crust Recipes :
210 grams all purpose flour
115 grams unsalted butter, room temperature
50 grams granulated white sugar
1 large egg, lightly beaten
pinch of salt
Have ready a miniature tart pan . On a lightly floured surface, roll out the pastry is about 1/8 inch thick. To make sure it is the right size, take your tart pan, flip it over, and place it on the rolled out pastry. The pastry should be about an inch larger than pan.
When the pastry is rolled to the desired size, lightly roll pastry around your rolling pin, dusting off any excess flour as you roll. Unroll onto top of tart pan. Gently lay in pan and with a small floured piece of pastry, lightly press pastry into bottom and up sides of pan. Roll your rolling pin over top of pan to get rid of excess pastry.
Tuesday, June 3, 2008
To finishing touch I put all that lemon curd into the jar and wrap with a piece of fabric and rope, look great and you know what ?? you can get the idea to give your friend something that you make from your own kitchen without spending much money but still look nice
Click is my first blog event that I'm participating regularly. I have never had any experience in blog event before.
My lovely friend has encourage me to do this since She saw my picture at my Multiply Page a couple days ago. *Thank you , dear to encourage me every time :-) * For me this is so much fun, and challenge me practice to take a picture better and better everyday
Young At Heart ©Charlie F. Kane
I hope that time treats you well,
I hope that your dream will come true,
I hope that Fate looks after you
And I hope you remain young at heart.
I hope that you are never without,
I hope that your smile stays on,
I hope you will always remain strong
And I hope you remain always young at heart.
I hope you will have courage
I hope love will always find you Even if it is not me with you,
And I hope you will remain young at heart.
I hope your smile will stay so beautiful,
I hope that age looks after you hope you never wish to fade away
And I hope you will remain so young at heart.
Add enough water to a medium saucepan to come about 1-inch up the side. Bring to a simmer over medium-high heat.
Monday, June 2, 2008
1 Kg (1.000 grams) fresh strawberries, hulled
800 g white sugar
60 ml lemon juice
In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berry or if you like you can just cut 4 every strawberry.