tag:blogger.com,1999:blog-315740102024-03-07T12:55:14.473+08:00Kitchenanigans by EdwanMuhammad Edwan Shaharirhttp://www.blogger.com/profile/15601174540942533511noreply@blogger.comBlogger20125tag:blogger.com,1999:blog-31574010.post-80386768026426674442015-11-20T13:13:00.003+08:002015-11-20T13:13:28.966+08:00Why I Became A Culinary Arts Lecturer<div class="MsoNormal" style="line-height: 150%; margin-left: 18.0pt;">
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<ol>
<li><span style="line-height: 150%;">I finished a
degree in culinary arts from London in 2009.</span></li>
<li><span style="line-height: 150%;">During my study
there, <b>I often felt under-equipped, knowledge and skills-wise</b>. Seeing my other
classmates clearly doing stuff I was never taught during my diploma days, I
felt sorely lacking.</span></li>
<li><span style="line-height: 150%;">For a while my
confidence dropped - I felt I wasn't good enough. But I quickly shoved that
aside, and with the help of a really good chef-lecturer and very supportive
classmates, <b>I managed to re-build up that confidence and drive.</b></span></li>
<li><span style="line-height: 150%;">Towards the end
of my kitchen classes (and part time job as a chef in a restaurant), I had
managed to regain that confidence. I no longer felt I was lagging behind. Well,
I wasn't on top of the class, but now I wasn't shit either.</span></li>
<li><span style="line-height: 150%;">The part time job
I took helped a lot too. It wasn't a flashy starred restaurant I worked at;
most of the stuff came in ready-made. <b>But if I gained my chops in cooking from
my university classes, I learned a lot about hands-on management at the
restaurant.</b></span></li>
<li><span style="line-height: 150%;">I eventually made
it to sous-chef: I was given the responsibility of maintaining the kitchen
duties and food prep. I handled orders and deliveries. I delegated tasks. I
made sure things ran smoothly. And yes, I still cooked on the line in addition
to expediting.</span></li>
<li><span style="line-height: 150%;">I lost that
restaurant job in early 2009 due to the recession. So I took the down-time to
finish up my dissertation.</span></li>
<li><span style="line-height: 150%;">A few months
before coming back to Malaysia, I thought long and hard about what I was going
to do back home.</span></li>
<li><span style="line-height: 150%;">The restaurant
and hotel industry can be cruel in Malaysia: I didn't and never expected a cosy
chef job upon coming back.</span></li>
<li><span style="line-height: 150%;">Besides, even
with a bachelor's degree, if I applied for a kitchen job in a hotel or
restaurant in KL, I'd still have to start from the bottom. Nothing wrong with
that, per se, but it wasn't what I imagined to be doing.</span></li>
<li><span style="line-height: 150%;">Then I
remembered how I felt ill-equipped going from my diploma in KL to the degree in
London. I remembered how lacking I felt in certain aspects of the hospitality
industry when I first began in London.</span></li>
<li><span style="line-height: 150%;">My diploma days
were good. But I also felt they didn't prepare me enough about the realities of
being a chef and a hospitality industry worker.</span></li>
<li><span style="line-height: 150%;"><b>It was then that
I decided I was going to go back to the college where I took my diploma at and
become a teacher - a chef-lecturer</b>.</span></li>
<li><span style="line-height: 150%;">The incident
that galvanized my decision to become a chef-lecturer was this: <b>I did not know
how to uncork a bottle of wine during service class</b>. My lecturer at the time, a
tall, gaunt Brit, took me aside and said in the most annoyed tone I have ever
heard: "<i>What did they teach you back in Malaysia?</i>"</span></li>
<li><span style="line-height: 150%;">Anyways.</span></li>
<li><span style="line-height: 150%;">In May 2009 I
came back to Malaysia and the first thing I did was apply for the job. <b>To cut
the story short, I got it.</b></span></li>
<li><span style="line-height: 150%;">In July 2009, I
started my first job as a chef-lecturer.</span></li>
<li><span style="line-height: 150%;">During my first
class, <b>I forced all my students to carry an egg around for the entire day</b> - it
was egg cookery that day. Then during the actual kitchen class, I proceeded to
teach them the various methods on how to cook eggs. I had fun, and I like to
believe the students did too.</span></li>
<li><span style="line-height: 150%;">I'm not saying
I'm an original on this - <b>I just thought and tried about how to make learning fun</b>. I also
encouraged them to speak out, that learning is a two way street.</span></li>
<li><span style="line-height: 150%;"><b>In teaching, I
often use humor and absurd analogies.</b> I think it makes for better knowledge
retention, and it doesn't make learning tedious.</span></li>
<li><span style="line-height: 150%;">At the same
time, I also tried (how successfully, I don't know) to paint them a more
realistic picture of what it actually means to be a chef.</span></li>
<li><span style="line-height: 150%;">That first
semester I taught ended well. The students were happy, as was I.</span></li>
<li><span style="line-height: 150%;">Over time my
teaching responsibilities expanded. I begin teaching more management related
subjects such as cost control, while also supervising the student-run college
restaurant.</span></li>
<li><span style="line-height: 150%;">During the same
time, my interest in culinary competitions grew. I helped train a number of
students for competitions. Some of them were less successful, but I am happy to
say that some of them did, indeed, become winners. I like to believe I
contributed to their success, no matter how small.</span></li>
<li><span style="line-height: 150%;"><b>I also encouraged
them to think outside the box</b>, to not be constrained by a curriculum or by
terminology or culinary dogma (oh yes that's a thing).</span></li>
<li><span style="line-height: 150%;">I initiated
'Signature Days' and hosted the first one. <b>These 'Signature Days' was a way for
students to be in total control of the college restaurant for one day</b>: they
designed the menus, they handled staffing, purchasing, decor etc.</span></li>
<li><span style="line-height: 150%;"><b>I am happy to
report that these 'Signature Days' were a roaring success</b>, and became a unique
feature of the college.</span></li>
<li><span style="line-height: 150%;">"<i>Thank you,
Chef Eddie, for giving me this opportunity,</i>" said a number of students who
ran the signature days. I even cooked for one of them as a line cook on one
occasion. I was happy to do so.</span></li>
<li><span style="line-height: 150%;">Then I moved on
to another culinary school.</span></li>
<li><span style="line-height: 150%;">This new
establishment beset me with a new set of challenges. They were pretty harrowing
too.</span></li>
<li><span style="line-height: 150%;">At this new
establishment, I taught a class - cost control - of more than 100+ students! It
wasn't my decision, but I had to make do.</span></li>
<li><span style="line-height: 150%;">This was also
when <b>I learned that there are people that you cannot teach</b>. I won't elaborate more, but it is quite sad, in
a way. But learning must also be sincere.</span></li>
<li><span style="line-height: 150%;">As a teacher I
always say that I am a means to an end, but you have to want to learn to make
it count. I cannot force someone to learn. That has to come from them selves.</span></li>
<li><span style="line-height: 150%;">Anyways, back to
the challenges:</span></li>
<li><span style="line-height: 150%;">English was a
major problem for the majority-Malay students. I soldiered on, translating as I
went. I even translated jokes so they 'get' it.</span></li>
<li><span style="line-height: 150%;">I was at one
point seen as 'poyo' by some of the culinary students there. Perhaps it was my
very different approach to food (they were more used to the 'masak sampai
kering and tuang kuah segelen' approach). I, on the other hand, was constantly
experimenting about the new things I learn from material I gathered from books and from the media.</span></li>
<li><span style="line-height: 150%;"><b>This was because
I wanted a more real world, current-affairs feel to my teaching and my cooking. </b></span></li>
<li><span style="line-height: 150%;">But somehow, I
managed to attract a group of students who were aware I was trying to be more
progressive. <b>Let me call these students the A Team</b>. You know who you are.</span></li>
<li><span style="line-height: 150%;">Rather than
intake, ingest and digest the usual, <b>the A Team was more passionate, more
creative and had a stronger drive to be chefs</b>. They finally approached me and
asked me to mentor them.</span></li>
<li><span style="line-height: 150%;">I was deeply
flattered and yet a little scared. <b>I did not want to do wrong by these guys.</b></span></li>
<li><span style="line-height: 150%;">To me, what was
the biggest difference between the A Team and the other students was that they
were up for the challenge. <b>Most importantly, they challenged themselves to be
different, to be harder, better, faster and stronger than the other students.</b>
This, I admired very much.</span></li>
<li><span style="line-height: 150%;">Of course this
also caused other students to accuse me (and some of my colleagues) of
favouritism. But I was very fair. Despite their close standing to me, <b>the A
Team were also the recipients of my harshest criticisms.</b></span></li>
<li><span style="line-height: 150%;">But they took it
as critical advice rather than bitch about it on Facebook. </span></li>
<li><span style="line-height: 150%;">In 2012, the
then Youth Chefs Club of Malaysia decided to hold a multi-course fine dining
banquet to showcase the abilities of the culinary schools.</span></li>
<li><span style="line-height: 150%;">Being part of the
club, my college was invited as well. All the schools were to come up with
a</span><span style="line-height: 150%;"> </span><span style="line-height: 150%;">signature dish, one that showcases the
abilities and qualities of the lecturers AND the students.</span></li>
<li><span style="line-height: 150%;">I had a trusted
colleague and my A Team with me (with new members!). <b>I was apprehensive about
putting our dish 'out there' with the likes of the other, bigger schools:</b>
Taylors, Sunway, etc.</span></li>
<li><span style="line-height: 150%;">But, together,
my students and I planned and trained and worked hard to come up with a superb
dish. When we presented it to the chairman of the dinner (the executive chef of
KLCC Convention Centre), we waited with our hearts pounding.</span></li>
<li><span style="line-height: 150%;">After tasting
our dish, he said: "<i>Beautiful, beautiful.</i>"</span></li>
<li><span style="line-height: 150%;">We were
incredibly overjoyed. <b>We had managed to bring up our college name - previously
almost unheard of in the culinary arts circles - to be on par with the more
established ones.</b></span></li>
<li><span style="line-height: 150%;">What I also
discovered was that not only had we managed to prepare a worthy dish -<b> I
realized we had also formed a worthy, strong team.</b></span></li>
<li><span style="line-height: 150%;">The A Team and I
were always discussing the culinary arts, sharing experiences and knowledge. I
learned as much from them as they did from me. We even banded together to help
train a candidate for the 2012 Nestle Culinary Arts Awards (that awards the
best student chef from amongst the culinary schools).</span></li>
<li><span style="line-height: 150%;">We didn't win
that, but <b>we came close</b>. Closer than the college has ever gone before.</span></li>
<li><span style="line-height: 150%;">But alas my time
at this college soon came to an end. I moved on to one of the big universities.</span></li>
<li><span style="line-height: 150%;"><b>I spent a
wonderful one-year and a bit at this big college</b> - if you must know, it was
Sunway University. I had a great boss(es), a great team and a great working
environment. I was even part of their team that won many medals during the 2013
Penang Chef Challenge. I myself, did not (it was close though!) but the sense
of pride I felt for my colleagues and the students was the same.</span></li>
<li><span style="line-height: 150%;">At the same
time, the A Team was still in contact with me. One of them managed to score 2nd
place - unprecedented for her college - during the 2013 Nestle Culinary Arts
Awards. This student - I will not name him/her - also went on to win various
gold medals and awards in other culinary competitions.</span></li>
<li><span style="line-height: 150%;">Others were
already embarking on careers in the kitchen of their own. Some went overseas
for internship experiences, whilst others were climbing ladders in their own
work places.</span></li>
<li><span style="line-height: 150%;">In 2014 I left
my teaching position to pursue another line of work, of which I shall not
discuss here.</span></li>
<li><span style="line-height: 150%;">But throughout
these close two years that I left teaching, several of my students (especially
the A Team) from all of the colleges I've worked at have been in touch with me
on many occasions.</span></li>
<li><span style="line-height: 150%;">One student from
the first class I ever taught followed in my footsteps and went to London. When
he came back, he became a chef-lecturer too.</span></li>
<li><span style="line-height: 150%;">A few other
students are in regular contact with me too - sometimes they ask for advice,
sometimes they just want to say hello.</span></li>
<li><span style="line-height: 150%;">Some students
tell me that they miss me teaching in the kitchen or classroom.</span></li>
<li><span style="line-height: 150%;">Some students
have come up to me and said: "Thank you. For all that you've helped me
become." The student I mentioned above in point #55 always sends a message saying 'thank you' whenever she wins an award. Even when I did nothing.</span></li>
<li><span style="line-height: 150%;"><b>I always
reiterate that if they were successful, it was mostly because of their hard
work.</b> All I helped with was to open a door, and maybe give them a little push.
But then one day I was given this answer:</span></li>
<li><span style="line-height: 150%;">"<i>Thank you,
Chef Eddie, for believing in me.</i>"</span></li>
<li><span style="line-height: 150%;">It sounds
melodramatic. But it is the truth.</span></li>
<li><span style="line-height: 150%;">And after 65
points telling a story of my teaching days, I guess I want to say this:</span></li>
<li><span style="line-height: 150%;"><b>I became a
lecturer of culinary arts at first because I felt I wanted to give back, give
more to the students, than what I had received when I was one. I wanted
students - and people - to love food, to appreciate the industry, to be better
than what they can be.</b></span></li>
<li><span style="line-height: 150%;">I didn't do it
for the money (athough it helps!). Being a teacher, I was in a more sincere position to do this. After all, there's no glitz or glamour to being a teacher. <b>Your stakes are your students</b>: not a TV deal, or a corporate sponsorship. That was important to me. <b>Cooking requires sincerity. Teaching cooking, even more so. As a culinary arts lecturer, I was in a great position to teach cooking and things related to it on a very sincere level.</b> No bullshit, no acting. Just pure guiding, coaching and letting students learn.</span></li>
<li><span style="line-height: 150%;"><b>Because, in all
honesty, the biggest, best, most amazing reward I have received as a culinary
arts teacher is when a student comes up to me and says: Thank you.</b></span></li>
<li><span style="line-height: 150%;">Their eventual
success is icing on the cake.</span></li>
<li><span style="line-height: 150%;">And when I look
back to when I was in a college kitchen, surrounded by students who are eager
to learn, showing them how to make mayonnaise or how to clarify a stock, and remember
those who were sad to see me leave, I realize that I miss teaching the culinary
arts.</span></li>
<li><span style="line-height: 150%;"><i>It was an
amazing time of my life.</i></span></li>
</ol>
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<div class="MsoListParagraphCxSpLast" style="line-height: 150%; mso-list: l0 level1 lfo1; text-align: justify; text-indent: -18.0pt; text-justify: inter-ideograph;">
<o:p></o:p></div>
Muhammad Edwan Shaharirhttp://www.blogger.com/profile/15601174540942533511noreply@blogger.com0tag:blogger.com,1999:blog-31574010.post-91316033697391179272015-11-14T16:40:00.000+08:002015-11-14T16:40:01.115+08:00Uovo in Raviolo: Mari Buat Pasta<br />
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After watching the contestants on Masterchef USA make 'uovo in raviolo' [egg yolk ravioli], I said "Fuck it. I have to make them too." I just loved the idea of a liquid egg yolk in a ravioli.<div>
<br />First I needed pasta dough. I've made pasta dough before but this recipe is the best one I've used: <a href="http://www.seriouseats.com/recipes/2015/01/fresh-egg-pasta.html" target="_blank">Classic Fresh Egg Pasta </a>from <a href="http://seriouseats.com/">Seriouseats.com</a>.<br />
<br />If you've never made fresh pasta before and you really suka stuff like pasta with carbonara or bolognese then seriously give it a try. It's quite easy and worth it.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgofTgC12yNYk91XInjq2iVO0gSNmnlXMEqpa00dDnkG5KUiThjOhNfk3MxlntZ37fMwmhKlc5EVly1ePTpQ34yZqjJ37wH_EU46N_8EjYKtepvrzEQgcYVd_5kIdpULwW4johZYA/s1600/11.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgofTgC12yNYk91XInjq2iVO0gSNmnlXMEqpa00dDnkG5KUiThjOhNfk3MxlntZ37fMwmhKlc5EVly1ePTpQ34yZqjJ37wH_EU46N_8EjYKtepvrzEQgcYVd_5kIdpULwW4johZYA/s320/11.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8px;"><span style="font-size: 12.8px;">This is a ball of pasta DOH!</span><br /><div style="text-align: left;">
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Once the dough is made, I rested it for about 3 hours. This step is crucial for a really springy, pliable pasta dough. Then divide it into two balls and lightly roll it flat first with a rolling pin.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL0U9VUzSXq7pC03cA6JylMQ1zAeihPWpCboEIxp9HtGSt18E2q2q2MApHknNtDcKePhhw5mn3NamXKFnhL-hfUhL-g9BrtfzGnHrDpmSyQokTYSjPyIHTKec0ZgGcWIvRa2eUvw/s1600/10.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL0U9VUzSXq7pC03cA6JylMQ1zAeihPWpCboEIxp9HtGSt18E2q2q2MApHknNtDcKePhhw5mn3NamXKFnhL-hfUhL-g9BrtfzGnHrDpmSyQokTYSjPyIHTKec0ZgGcWIvRa2eUvw/s320/10.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kemek-kemekkan sikit.</td></tr>
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Once it's about half an inch thick, I ran it through the pasta machine. Start at the '0' setting. I rolled it twice through at each setting (i.e. twice at '1', '2'...) until it became a thin sheet of pasta. I stopped at setting number '7'.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyUAho1c_NtrASSZet_5yRFYH06lwk7mdE-nbQZxlAGfan5ozFWdyAdgHY_r6WOH2l3AU7Q_lwMz2lXgWRI5ZfN96ER-j5iL3rkX9Al256TSDs8K4hJLRU9TF5_VbK5rOamkfOBg/s1600/13.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyUAho1c_NtrASSZet_5yRFYH06lwk7mdE-nbQZxlAGfan5ozFWdyAdgHY_r6WOH2l3AU7Q_lwMz2lXgWRI5ZfN96ER-j5iL3rkX9Al256TSDs8K4hJLRU9TF5_VbK5rOamkfOBg/s320/13.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kecik je doh ni...</td></tr>
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<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH_e8kPILk31Hq4BkQJ-1D7US1YkQtwcg2SlAhy7-U2L4vCHqz6LuBsBkgBoQ9qb0HcIrHCZnweubTRFys7ZCxpogmky8aNPCKe4pq_SUhI_nliltLON0gzp3dSODZaY_RyQFJrQ/s1600/12.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH_e8kPILk31Hq4BkQJ-1D7US1YkQtwcg2SlAhy7-U2L4vCHqz6LuBsBkgBoQ9qb0HcIrHCZnweubTRFys7ZCxpogmky8aNPCKe4pq_SUhI_nliltLON0gzp3dSODZaY_RyQFJrQ/s320/12.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tapi makin panjang..</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYAcTwbQM_zauQvs4nin83QQzHjOL0YDQR7ian6GazDLKVoxfDJUyc0PyHBp6xWkzOxafAbD8MaraXpRcvyRxxkqPsZYgjKRlQDdVfWWyIlAUy3FAxTffp7PE7t2S42RdwTRRR7g/s1600/9.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYAcTwbQM_zauQvs4nin83QQzHjOL0YDQR7ian6GazDLKVoxfDJUyc0PyHBp6xWkzOxafAbD8MaraXpRcvyRxxkqPsZYgjKRlQDdVfWWyIlAUy3FAxTffp7PE7t2S42RdwTRRR7g/s320/9.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">And nipis..</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW4EuakHDq9_EEM-ZtyG0LfqHVQU-8_399hfZr3BPEN061r8OxZJEanqnXAHCsDkv0VxS_cN8K_7aPXADLQyIZABcrmWsE3cWNgHR6jbR7FkY_Zb9LWEVH0wKqEWdFjay7AGtpFw/s1600/8.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW4EuakHDq9_EEM-ZtyG0LfqHVQU-8_399hfZr3BPEN061r8OxZJEanqnXAHCsDkv0VxS_cN8K_7aPXADLQyIZABcrmWsE3cWNgHR6jbR7FkY_Zb9LWEVH0wKqEWdFjay7AGtpFw/s320/8.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Well, fuck. </i></td></tr>
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Keep in mind the sheet gets longer and thinner with each run through the machine. Hold onto it so it doesn't break or... er, fall to the floor. Kalau panjang sangat potong la dua dough tu.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYwu84qkURnW7EJZwDfjsZ5JLcmfy5aUQ5vLLrEqyzKeZ9YOh7u3znkk4XCNBBrX-Vtp18JUrO5fdwjuY1wUtOc5ws_0Z0qaGLEtSLLGCs4LJSVKHjGzCm-0v1z4gZF-xmpjGKDA/s1600/7.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYwu84qkURnW7EJZwDfjsZ5JLcmfy5aUQ5vLLrEqyzKeZ9YOh7u3znkk4XCNBBrX-Vtp18JUrO5fdwjuY1wUtOc5ws_0Z0qaGLEtSLLGCs4LJSVKHjGzCm-0v1z4gZF-xmpjGKDA/s320/7.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">If you're not using the extra pasta, just roll it back up and keep it frozen</td></tr>
</tbody></table>
At this point, when it's thin enough, you can actually turn it into spaghetti ke, fettucine ke or cut it into wide strips for papardelle or lasagna.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY9RMQevwVpTqAodcijXbicmWF_b43iEqe8RvW_frCbrzmBuSLDEl5BeGUnZDYaRR8sK7iNM8pVgmOPsoRQSGg6ZBNJPncInmZxKUiTMJdp-xyS7C8pAhuBkyDU9mh0YKVNsinIA/s1600/1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY9RMQevwVpTqAodcijXbicmWF_b43iEqe8RvW_frCbrzmBuSLDEl5BeGUnZDYaRR8sK7iNM8pVgmOPsoRQSGg6ZBNJPncInmZxKUiTMJdp-xyS7C8pAhuBkyDU9mh0YKVNsinIA/s320/1.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fresh spaghettini</td></tr>
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But I wanted to make the ravioli. So I cut out circles with a cookie cutter. Pandai-pandai adjust size; I had to roughly budget the size of the egg yolk once it was inside.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh75rfliTYiJTncTEehhKdPYtqHUcw_FfHAjgDn252dEHqmoBhg2DpNBzwHIc8WSJvnIaWyStky-EOf0CKIqjP8nKJ0BX-FREvHkQvbc0CNvkeIhV094rfoIjSxZQREVzM5jhuhFw/s1600/6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh75rfliTYiJTncTEehhKdPYtqHUcw_FfHAjgDn252dEHqmoBhg2DpNBzwHIc8WSJvnIaWyStky-EOf0CKIqjP8nKJ0BX-FREvHkQvbc0CNvkeIhV094rfoIjSxZQREVzM5jhuhFw/s320/6.jpg" width="320" /></a></div>
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Once dah potong bulat-bulat, I cracked an egg and eeeever so gently dropped an egg yolk onto the pasta. Once the egg yolk is on, sprinkle some salt and pepper on top.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgef4blno6A9SvxRgDtZ5T9trXhyphenhyphenz6AXmaHLVPEvMf63ljKeV6Cn3oe7ZAQ3zXZzwoZdZ5TV3VMXNpDblqh3UZ4j8J0SCCY0P1n6okXPg_9s9NRAQjfk_YLYtxswmol0F9KVVPOsw/s1600/5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgef4blno6A9SvxRgDtZ5T9trXhyphenhyphenz6AXmaHLVPEvMf63ljKeV6Cn3oe7ZAQ3zXZzwoZdZ5TV3VMXNpDblqh3UZ4j8J0SCCY0P1n6okXPg_9s9NRAQjfk_YLYtxswmol0F9KVVPOsw/s320/5.jpg" width="320" /></a></div>
Wipe the edges with water, and close it with the other piece of cut pasta. Slowly bind the edges together. Don't let any air bubbles get caught in the ravioli. So there, it's all sealed.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaQdX7Eh8q1HDL3dzKpzbt01VnNFl_SINOzU9zfB34ka0ralSh9cTdOSlrmyW3Ye14m9R-659wueUUt6ejiGcwa06eUMHuOv5_ng-JPjBzRyH-KzZhciCLkz9wsCm7VQmvUhKb3A/s1600/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaQdX7Eh8q1HDL3dzKpzbt01VnNFl_SINOzU9zfB34ka0ralSh9cTdOSlrmyW3Ye14m9R-659wueUUt6ejiGcwa06eUMHuOv5_ng-JPjBzRyH-KzZhciCLkz9wsCm7VQmvUhKb3A/s320/4.jpg" width="320" /></a></div>
Now all I had to do was cook it in some salted boiling water. Fresh pasta cooks really really quickly; I put mine in for about 30 - 45 seconds. Even that I thought was too long.<br />
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But it worked, of course. The yolks weren't as runny as I wanted, but the taste was superb, especially with a drizzling of brown butter and some shavings of grana padano cheese.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEGs0TLCy1s4lygILMl8yIRaWyqQdScEgUOJior1RPo_9aVxqTgaXWUN3xo4Hr_6ezFVLuniFgt8RB3FC3Nj2AyI2AzNr6A21nAj0GuvZWsS9HSWCyOlKzr-Anl4XlbuPHNh7wag/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEGs0TLCy1s4lygILMl8yIRaWyqQdScEgUOJior1RPo_9aVxqTgaXWUN3xo4Hr_6ezFVLuniFgt8RB3FC3Nj2AyI2AzNr6A21nAj0GuvZWsS9HSWCyOlKzr-Anl4XlbuPHNh7wag/s320/3.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSOLCKVPtqwlF_fJaePPf6KyrQ7KA2PugcbOwM76Upwgs74BWC5sYN4xdCIzvx8eQdg_IKmoNvyY7WmqD9FrO3Mmt9k-_ewqZ4LRIa3_aiPutVFJ76gM_sw58-YS29buwqqtW-ug/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSOLCKVPtqwlF_fJaePPf6KyrQ7KA2PugcbOwM76Upwgs74BWC5sYN4xdCIzvx8eQdg_IKmoNvyY7WmqD9FrO3Mmt9k-_ewqZ4LRIa3_aiPutVFJ76gM_sw58-YS29buwqqtW-ug/s320/2.jpg" width="320" /></a></div>
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Btw, you can make any ravioli you like. Just change up the fillings je.</div>
Muhammad Edwan Shaharirhttp://www.blogger.com/profile/15601174540942533511noreply@blogger.com0tag:blogger.com,1999:blog-31574010.post-47385444983504709352015-10-23T11:50:00.004+08:002015-10-23T11:50:45.603+08:0010 Things Customers - And Waiters! - Want To Say To Each Other<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguD7hrgksoIchPu7fMOVwovOlmHGloLY5HzftY7cYAuAT6u6rqNW0Iea528OxmT2ACBVfeHn3Dz_W0EnrhhMjmvNaaNkxUUUXcjHCTzDYuNOAaExteRRgX8fEll4_Gh0XPJCXGwA/s1600/tyrannosaurus-rex-vs-indominus-rex-my-hopes-for-jurassic-world-the-t-rex-is-a-classic-f-374512.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="235" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguD7hrgksoIchPu7fMOVwovOlmHGloLY5HzftY7cYAuAT6u6rqNW0Iea528OxmT2ACBVfeHn3Dz_W0EnrhhMjmvNaaNkxUUUXcjHCTzDYuNOAaExteRRgX8fEll4_Gh0XPJCXGwA/s400/tyrannosaurus-rex-vs-indominus-rex-my-hopes-for-jurassic-world-the-t-rex-is-a-classic-f-374512.png" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8px;">WARNING: ASSHOLES - EITHER CUSTOMERS OR WAITERS - WILL BE EATEN BY THE RESIDENT T-REX</td></tr>
</tbody></table>
<div class="MsoNormal" style="line-height: 150%; text-align: left;">
Dear Waiter:<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
</div>
<ol style="line-height: 150%;">
<li style="text-align: left;"><span style="line-height: 150%;"><b>Please don't dump a menu in front of me and
stand there like a tunggul kayu</b>, expecting customers to order straight away.
Aku baru sampai kot. Gimme at least 5 minutes?</span></li>
<li style="text-align: left;"><span style="line-height: 150%;">And if your place does have a menu, please
brush up on your menu knowledge. It's <b>fucking annoying</b> when I ask '(Nama
makanan) ni apa dia yea?' and you answer: "Tak tau la."</span></li>
<li style="text-align: left;"><span style="line-height: 150%;">While you're at it, don't look like you
either have a pineapple up your ass, or just got off Botox surgery. <b>Smile and
be nice!</b></span></li>
<li style="text-align: left;"><span style="line-height: 150%;"><b>DON'T SHIRK OFF RESPONSIBILITY/JANGAN LEPAS
TANGAN</b>. This is one of my biggest pet peeves when dining out. E.g. I was at
this kedai makan once, and I asked one of the waiters to take my order. The guy
said "Saya tak boleh bang, saya tak pandai ambik order makanan ni."
<b>It doesn't matter if you're new - LEARN!</b> Why else are you standing on the floor
for?</span></li>
<li style="text-align: left;"><span style="line-height: 150%;">I get it - some customers are assholes - but
your entire job is about being attentive, hospitable and easy-to-approach. <b>Just
remain professional and get it over with</b>. Tak payah nak tarik muka or
hempas-hempas pinggan.</span></li>
<li style="text-align: left;"><span style="line-height: 150%;">But keep in mind <b>attentive =/= annoying</b>. If
you're there at my table every 5 seconds you're gonna get on my nerves. Be
subtle lah.</span></li>
<li style="text-align: left;"><span style="line-height: 150%;"><b>Be polite in front of your customers</b>.
Seriously. I know cussing and saying fuck with your crew is normal, but don't
say it in front of customers. I was at a McDonalds once, and two girls in full
McDonalds regalia were swearing at each other in front of customers. It was
incredibly rude.</span></li>
<li style="text-align: left;"><span style="line-height: 150%;">And to managers and supervisors, <b>please
jangan marah-marah or scold your staff in front of customers</b>. They have dignity
too, you know.</span></li>
<li style="text-align: left;"><span style="line-height: 150%;"><b>Keep your kedai makan clean please</b>; it's a
huge turn off to walk into a kedai makan and see tables still not cleared etc.</span></li>
<li style="text-align: left;"><span style="line-height: 150%;"><b>Do not lie, or cheat, or be dishonest to
your customers.</b> Don't tell them one thing and do another. If your customers ask
for fresh unsalted french fries, don't just take a batch of regular ones and
re-fry them. We can see, we can tell.</span></li>
</ol>
<div style="text-align: left;">
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<ol style="line-height: 24px;"></ol>
</div>
<span style="line-height: 150%;"><o:p></o:p></span><br />
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<o:p> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCCncV6VKGhLTqO5Tsd_CAF9VmtXD9axco168KumDCdvoAy2BbdKhbqnr_fE7WeFLu-QIsKwWozevuMNm_f_FMmft78jvLANomCgJEuYWoItvIJmMxjmji3A0osWtSQN8q5qDZrw/s1600/Velociraptor-info-graphic.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="286" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCCncV6VKGhLTqO5Tsd_CAF9VmtXD9axco168KumDCdvoAy2BbdKhbqnr_fE7WeFLu-QIsKwWozevuMNm_f_FMmft78jvLANomCgJEuYWoItvIJmMxjmji3A0osWtSQN8q5qDZrw/s400/Velociraptor-info-graphic.png" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pictured: Waiter yang tak puas hati dengan customer</td></tr>
</tbody></table>
</o:p></div>
<div class="MsoNormal" style="line-height: 150%;">
<br /></div>
<div class="MsoNormal" style="line-height: 150%;">
Dear Customers,<o:p></o:p></div>
<div class="MsoNormal" style="line-height: 150%; tab-stops: 78.0pt; text-align: justify; text-justify: inter-ideograph;">
<o:p></o:p></div>
<ol>
<li style="text-align: left;"><span style="line-height: 150%;">We, service staff, are human too. <b>Don't
treat us like mangy dogs or slave labour</b>. You're paying for the service, after
all.</span></li>
<li style="text-align: left;"><span style="line-height: 150%;">Please <b>try to order your food and drinks in
an, well, orderly manner</b>. When you don't, and go 'Saya nak ayam satu sirap tiga
eh tukar la ayam empat sirap campur limau tapi taknak bawang blablabla,' we're
likely to get your orders confused. And don't get mad at us if we double check.
Especially don't get mad at us when we've double checked, you said okay, then
10 minutes later claim you got the wrong thing.</span></li>
<li style="text-align: left;"><span style="line-height: 150%;"><b>Be decisive!</b> Don't call us to take your
orders and make us stand 10 minutes while you decide. Order only when you're
ready please.</span></li>
<li style="text-align: left;"><span style="line-height: 150%;">Be nice to us. Smile, say hello, say thank
you. If we have name-tags, call us by our names. <b>It's a small matter, really,
but it goes a long way to make us feel appreciated.</b> And in return, you're more likely to get the best from us. Of course tips are always
welcome la kan :D</span></li>
<li style="text-align: left;"><span style="line-height: 150%;">If we made a genuine mistake, <b>tak payah la
nak mengamuk or raise your voice or maki us</b> in front of the whole floor. (This,
by the way, is how you get spit in your food)</span></li>
<li style="text-align: left;"><span style="line-height: 150%;"><b>Be patient.</b> If the restaurant is busy or
super-packed, and you see that there's only a handful of us, do expect delays
or minor errors when it comes to receiving your orders. Kitorang manusia juga,
and we get confused, tired and restless too.</span></li>
<li style="text-align: left;"><span style="line-height: 150%;"><b>Respect your fellow customers too!</b> We know
you've having a good time, but don't have too much fun that you disturb other
tables in the restaurant. Even if it's the mamak or roadside gerai.</span></li>
<li style="text-align: left;"><span style="line-height: 150%;"><b>Don't lie to us, don't try to scam us out of
a free meal, don't change your mind just because you don't like your food</b> (even
though there's nothing wrong with it). Be fair lah. There was this one time
this customer ordered A... ate half of it, then decided she didn't want it and
asked the manager if she could change it. Manager, being the cunt that he was,
said okay. Customer basically got two dishes, one for free. Cunts. Cunts.
Cunts.</span></li>
<li style="text-align: left;"><span style="line-height: 150%;"><b>Don't dismiss us as 'waiter je' or assume
we're people of a lesser degree</b>. We KNOW some customers out there still think
waiters are school-dropouts, or didn't do well in school, or aren't good enough
to get a </span><i style="line-height: 150%;">real </i><span style="line-height: 150%;">job. We'll have you
know some, if not a lot of us, chose this life because we <b>genuinely love</b> it.</span></li>
<li style="text-align: left;"><span style="line-height: 150%;">Remember, dear customers, and this is a
point I've mentioned so so so many times before: <b>being served is a privilege,
not a right.</b></span></li>
</ol>
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<o:p></o:p></div>
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<o:p></o:p></div>
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<o:p></o:p></div>
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<o:p></o:p></div>
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<o:p></o:p></div>
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<o:p></o:p></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFVNf_KG0P5tu3WopUaaibDA95hX4sArGQTaeBkpdQ4mkWhTacPeBwsIFUuqmKQ8NwMywAh9WFHlKkSpjcXIqr-Irqujgk8UoH4yXr7zeCu9Zmjr0DUoR1V_jGSYG3re9BpU0SRg/s1600/hqdefault.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFVNf_KG0P5tu3WopUaaibDA95hX4sArGQTaeBkpdQ4mkWhTacPeBwsIFUuqmKQ8NwMywAh9WFHlKkSpjcXIqr-Irqujgk8UoH4yXr7zeCu9Zmjr0DUoR1V_jGSYG3re9BpU0SRg/s400/hqdefault.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">How waiters and customers see each other when they're not getting along well.</td></tr>
</tbody></table>
<div>
<span style="line-height: 24px;"><br /></span></div>
Muhammad Edwan Shaharirhttp://www.blogger.com/profile/15601174540942533511noreply@blogger.com1tag:blogger.com,1999:blog-31574010.post-77388659472605977562014-11-18T08:30:00.000+08:002014-11-18T08:30:00.527+08:0010 Things I Want To Achieve As A Chef In 2015<div style="text-align: justify;">
-</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Being a chef is a never-ending learning process. Even if you've made it to the top. So along the way, one must be ready to adapt and take on new challenges. After all, whatever doesn't kill you, makes you stronger.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX8iWsSPaUXUu2z7pBwumuowNG_1HJCbA8obOkZHLv_6TZmiVOkOXSplFWv7uSmUaVI24luODwZTjQmVNEpDmxVMHm3gU1vrWsRtZN6ToDEQDYoZ7iwSeQsSjXnN5dH-nQcbDtuA/s1600/419335_385552941458807_2129258453_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX8iWsSPaUXUu2z7pBwumuowNG_1HJCbA8obOkZHLv_6TZmiVOkOXSplFWv7uSmUaVI24luODwZTjQmVNEpDmxVMHm3gU1vrWsRtZN6ToDEQDYoZ7iwSeQsSjXnN5dH-nQcbDtuA/s1600/419335_385552941458807_2129258453_n.jpg" height="425" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Even the best ingredients mean jack-shit if you don't want to keep on learning.</td></tr>
</tbody></table>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Here's what I want to achieve next year, Insya-Allah.</div>
<div style="text-align: justify;">
<br /></div>
<br />
<ol>
<li style="text-align: justify;"><b>Do more baking and pastry.</b> It's a sore point for me that I should really start working on. I need to master all trades of the culinary arts.</li>
<li style="text-align: justify;">At the same time, <b>do more Malaysian cooking</b>: Chinese, Malay, Indian, Nyonya etc. It's great to be able to cook French-style. However I would love to re-learn and gain expertise in the roots of my Asian taste palate because it will influence how and what I cook.</li>
<li style="text-align: justify;"><b>Indulge in a bit of haute and nouvelle cuisine</b>. I adore it, still want to do it, and I have too many ideas on recipes and plating but never the time or inclination to put it to plate.</li>
<li style="text-align: justify;"><b>Improve all my theoretical, technical and practical skills and knowledge</b>. Do more butchery; knife skills, piping etc.</li>
<li style="text-align: justify;">Dine out more in chef-driven restaurants. <b>I need to know what's out there so I can equal or surpass their standards.</b></li>
<li style="text-align: justify;">Use more local produce in my recipes. <b>There's a shit-load of good stuff out there</b> that doesn't require air-flown fuckall and won't cost me a bomb to use.</li>
<li style="text-align: justify;"><b>Re-built my tool-box</b>. I've lost too many knives and tools.</li>
<li style="text-align: justify;">Read more books about <b>life in the professional kitchen</b>.</li>
<li style="text-align: justify;">Write more on professional cooking and how it would help the domestic cook. <b>Write everything and anything about cooking:</b> recipes, tips, anecdotes, experiences.</li>
<li style="text-align: justify;">And my ultimate goal: <b>I WANT TO FUCKING WIN A GOLD MEDAL.</b></li>
</ol>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2f9xKDlfn0FiT4sgdDKjYyVbL9Q-VwgHJu4kw1fc7F7TZ5LV-mNNbu8CjDHZFqKddwgbSxIzxXZMgP7Vi1f1jLLJI0b-vs25oB7mBLjWKKHmPfmOcWXefMB-dSbYMyqOSmeM4HA/s1600/FullSizeRender.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2f9xKDlfn0FiT4sgdDKjYyVbL9Q-VwgHJu4kw1fc7F7TZ5LV-mNNbu8CjDHZFqKddwgbSxIzxXZMgP7Vi1f1jLLJI0b-vs25oB7mBLjWKKHmPfmOcWXefMB-dSbYMyqOSmeM4HA/s1600/FullSizeRender.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fortune favors the bold.</td></tr>
</tbody></table>
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<b><br /></b></div>
Muhammad Edwan Shaharirhttp://www.blogger.com/profile/15601174540942533511noreply@blogger.com0tag:blogger.com,1999:blog-31574010.post-51354041811288634952014-10-23T22:56:00.001+08:002014-10-23T22:59:33.139+08:00Stop Mocking Chefs<div style="text-align: justify;">
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Every so often I see, hear or witness people mocking chefs, restaurants and the food they get there. Now I don't mind legitimate complaints especially if it has to do with the quality (note: QUALITY) of food and service.</div>
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But I've seen and heard too many people mocking chefs and chef-driven or prepared food. They mock the portions (even though they order starters, mains, side dishes AND dessert AND God knows how many drinks) as being 'tiny and not filling' or they mock the presentation skills of the chef, or they claim they either make it themselves and not pay the chef or they shouldn't have paid a certain amount for that food.</div>
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Please lah. If everyone can do what chefs do, there wouldn't be shows like Masterchef <i>(eleh korang tengok kan pastu teruja kan)</i> or Top Chef. Celebrity chefs wouldn't exist. <b>Good food, revolutionary food and innovation in food wouldn't exist.</b></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaTBAnRwvzCAtvZJ6W_TGRtYglFPVWcqevfkcWimyldksXRTFgzkHo_q2cIYJwu4vlg0avLSfn5Y1x999e5732PtdC3X5z_D2iXDCW4sI5iR-cml1kr6OjONrp9CIe9bHq57XdMA/s1600/419714_10150561876540945_431922202_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaTBAnRwvzCAtvZJ6W_TGRtYglFPVWcqevfkcWimyldksXRTFgzkHo_q2cIYJwu4vlg0avLSfn5Y1x999e5732PtdC3X5z_D2iXDCW4sI5iR-cml1kr6OjONrp9CIe9bHq57XdMA/s1600/419714_10150561876540945_431922202_n.jpg" height="478" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sea scallops, Bell-Pepper Sauce, Ikura, Mesclun Mix, Calamansi-Gula Melaka Vinaigrette. One of my signature dishes.</td></tr>
</tbody></table>
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<div style="text-align: justify;">
<br /></div>
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<b>Stop mocking chefs.</b> Of all kinds.</div>
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Like with any profession w<b>e go through years, YEARS of training and learning and fucking up and falling down and learning again to be where we are or where we want to be.</b> Stop mocking the culinary arts profession as if it's 'lowly'. Half of you couldn't do what we could do on a daily basis. Stop questioning why the food is priced that way: reality check, you're not just paying for the food. You're paying for the experience, the skill, the service, the damn rental and overheads of the place. Ingat Chef ni tak payah untung ke? </div>
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Let's put it this way lah: when you need to give your kid an innoculation shot, or you need to have that weird boil on your back checked out, d<b>o you go to the doctor or the drug addict on the street? </b>When your car breaks down would you rather a trained mechanic or some hobo come and fix your car?</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTkvxcsYEp0Tw8cSL9Y-ThAxHZvGTAJAw0n1JqE-GUY7d2BIH2O-jQ1kbB8SHmPpKFeAg7p_5NoFyr-41l2nZXzlIwuCiEMkv8L5h8vdgXGsRtBUcZC9GeNe_vaDuXo7hoQYwVgA/s1600/544442_10150664666260945_457707569_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTkvxcsYEp0Tw8cSL9Y-ThAxHZvGTAJAw0n1JqE-GUY7d2BIH2O-jQ1kbB8SHmPpKFeAg7p_5NoFyr-41l2nZXzlIwuCiEMkv8L5h8vdgXGsRtBUcZC9GeNe_vaDuXo7hoQYwVgA/s1600/544442_10150664666260945_457707569_n.jpg" height="640" width="563" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>I am most definitely worth it. Harumph.</b></td></tr>
</tbody></table>
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-</div>
Muhammad Edwan Shaharirhttp://www.blogger.com/profile/15601174540942533511noreply@blogger.com0tag:blogger.com,1999:blog-31574010.post-89142925779070131702014-10-06T23:54:00.000+08:002014-10-06T23:55:52.400+08:00Respect Food<div style="text-align: justify;">
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If you ever get the chance, do watch first hand how an animal gets slaughtered. It doesn't matter if it was the halal method, the shechita, a commercial gun or someone shooting an animal in the heart. Watch the animal die.</div>
<div style="text-align: justify;">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_tUweYhTyPM7l5-vMi1XnwZFsdMfQ6aqbUpsnXWoW6w4efJTumGPE3Gbxf2XfS4V6yd5AFsa1EmenL8FHdzUUEwiMX5hfyMlQ13K-Bh5Iic4iSrjzgBarJwod2fo6Zt17miluRA/s1600/IMG_9743.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_tUweYhTyPM7l5-vMi1XnwZFsdMfQ6aqbUpsnXWoW6w4efJTumGPE3Gbxf2XfS4V6yd5AFsa1EmenL8FHdzUUEwiMX5hfyMlQ13K-Bh5Iic4iSrjzgBarJwod2fo6Zt17miluRA/s1600/IMG_9743.JPG" height="640" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Thanks for the meat.</td></tr>
</tbody></table>
<br /></div>
<div style="text-align: justify;">
Because when you see it, you will develop a deeper appreciation to what you eat. You will know that a living organism gave its life for you to enjoy a good meal.<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsBPPGrz-toScF0wyAPcXB68fkPn3Oxw5hqvQl4lhyytYQAN_Gn6sxQZSuobAF9Jg5iJyEa4WRl37ZP2HSwRSjkEXq4drRZFA_mxglHiYYbTbK6dz8NkZIoHifwan3a8E7Ls1dpQ/s1600/IMG_9763.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsBPPGrz-toScF0wyAPcXB68fkPn3Oxw5hqvQl4lhyytYQAN_Gn6sxQZSuobAF9Jg5iJyEa4WRl37ZP2HSwRSjkEXq4drRZFA_mxglHiYYbTbK6dz8NkZIoHifwan3a8E7Ls1dpQ/s1600/IMG_9763.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Be thankful.</td></tr>
</tbody></table>
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<b><span style="font-size: large;">Respect food. </span></b></div>
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<b><span style="font-size: large;">From seed to animal, from farm to plate.</span></b></div>
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<b></b><br /><b></b></div>
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<b></b><br /><b></b></div>
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<b>*</b></div>
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<div class="separator" style="clear: both; text-align: center;">
</div>
Muhammad Edwan Shaharirhttp://www.blogger.com/profile/15601174540942533511noreply@blogger.com2tag:blogger.com,1999:blog-31574010.post-84442857858969121452014-10-03T13:36:00.002+08:002014-10-03T13:36:44.656+08:00Ayam Goreng or The Best Fried Animal Ever (maybe)--<br />
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It comes in many forms: Southern fried, Mamak fried, nasi daun pisang fried etcetera. But of all these forms of fried chicken, the only one that makes me keep coming back for more is the Ayam Goreng Kunyit.<br />
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<tr><td><div style="margin: 0px;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN1rXkSFDPex01RUE4W-1K25xU_6VdRLsGZPMmo63lTHet1CMoDmewtDW2rfYSArLQFzlDJK6l5MEzzqbiJnlHc4SawVi8uCelywaeDYqdtrXTTtXhMN7EJY78yVvo86Db_AFIxw/s1600/IMG_9671.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN1rXkSFDPex01RUE4W-1K25xU_6VdRLsGZPMmo63lTHet1CMoDmewtDW2rfYSArLQFzlDJK6l5MEzzqbiJnlHc4SawVi8uCelywaeDYqdtrXTTtXhMN7EJY78yVvo86Db_AFIxw/s1600/IMG_9671.JPG" height="488" width="640" /></a></div>
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<tr><td class="tr-caption" style="font-size: 13px;"><div style="margin: 0px;">
And all hail the Seal of Great Ayam Goreng</div>
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It is probably the simplest form too: turmeric powder, salt, maybe a touch of pepper. That is it.<br />
I remember when I used to watch my mother fry it when I was younger. She always complains about frying chicken because it takes so long. So I used to think that frying chicken was a tedious, time consuming affair. But no more.<br />
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Learning cooking has taught me simple basics to get the best ayam goreng. It is a simple straightforward affair.<br />
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Cut the chicken into smaller pieces so it cooks evenly. Then pat it dry before mixing in the turmeric and salt.<br />
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Dried chicken will cook better and faster because energy isn't wasted evaporating excess moisture. That's why mom took a long time to cook fried chicken; because the chicken pieces were always wet.<br />
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Moisture also prevents the chicken from getting that all imporant golden brown color and the crispy skin.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIqEHviavFFPpkOcDriIczR_-DeBoK8xA5Rorl8X9-f0atebIGDdYSdK4ADlQotxB3U8nnFYrxOvtJXaQCpFTF0bUOv2dxS8v1uF1gn5kURTAcXDLMOMGZqn9U3_I-gfGE4DoxrQ/s1600/IMG_9672.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIqEHviavFFPpkOcDriIczR_-DeBoK8xA5Rorl8X9-f0atebIGDdYSdK4ADlQotxB3U8nnFYrxOvtJXaQCpFTF0bUOv2dxS8v1uF1gn5kURTAcXDLMOMGZqn9U3_I-gfGE4DoxrQ/s1600/IMG_9672.JPG" height="362" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;">Those micro bubbles indicating crispiness only comes when the chicken is fried properly.</td></tr>
</tbody></table>
So dry your chicken before frying (or really, any sort of recipe that asks for crispy, browned skin). And make sur ethe oil is at a correct temperature. Too cool then the chicken ends up soaking oil, turning stodgy.<br />
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<div style="text-align: center;">
<span style="text-align: left;"><i>Ayam Goreng Kunyit</i></span></div>
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<i>Wings, turmeric, salt, a touch of pepper, really hot oil</i><br />
<i><br /></i><i>***</i></div>
Muhammad Edwan Shaharirhttp://www.blogger.com/profile/15601174540942533511noreply@blogger.com0tag:blogger.com,1999:blog-31574010.post-21522426141824640472014-09-16T12:57:00.004+08:002014-09-16T12:57:49.589+08:00The Best Spaghetti Bolognese<div style="text-align: justify;">
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One of my absolute favorite dishes is the ubiquitous <b>Spaghetti Bolognese</b>. I know it's not saying much to say I know how to cook it: it's one of the easiest pasta dishes you can make. But having said that, <b>there are just so many bad versions of this dish that it's ridiculous.*</b></div>
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I first learned to make this dish from my mother. Over the years I've tried various methods and recipes: I've used carrots, celery and onion, I've used chicken, I've used many different variations of this same recipe. <b>I think now I've nailed it.</b> <b>It's also, I think, the quickest method with only the most important ingredients, as well as the tastiest.</b> It does require some multi-tasking though.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsdcOTKBSPLw-1jSaqcw3w9kQRs41fFC32g5Cm7J8xT_dmNzxiTuiKDSgxZ-wImCvwY9Mm3eQa8bMMG850RsmqHAdrdM1jXfjd5E1vpHregzM54_rlQ8iHKOgcq0lpUBAVIDPpNg/s1600/Screen+shot+2014-09-16+at+12.25.41+AM.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsdcOTKBSPLw-1jSaqcw3w9kQRs41fFC32g5Cm7J8xT_dmNzxiTuiKDSgxZ-wImCvwY9Mm3eQa8bMMG850RsmqHAdrdM1jXfjd5E1vpHregzM54_rlQ8iHKOgcq0lpUBAVIDPpNg/s1600/Screen+shot+2014-09-16+at+12.25.41+AM.png" height="368" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pardon the photo. Lifted off my Instagram account.</td></tr>
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Mise-en-place: A kuali. A pot with salted boiling water. Chopped onions, smashed garlic, sliced mushrooms, minced beef (NOT FROZEN), tomato sauce, fish sauce, worcester sauce, tabasco sauce, salt, sugar, crushed black pepper, spaghetti, parmesan cheese.</div>
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Oh, and I used a KUALI.</div>
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<b>Step One</b>:</div>
<div style="text-align: justify;">
In the smoking hot kuali/wok, pour some oil in. Fry the beef until all of it has well browned and is quite crispy. Lower the flame. Take out and set aside. You'll see lots of browned beef bits at the bottom of the kuali.</div>
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<b>Step Two</b>:</div>
<div style="text-align: justify;">
In the same kuali over medium heat, fry the onions and garlic with a pinch or two of sugar. Let it caramelize on the edges. At the same time, boil your pasta. Back to the onions and garlic. Once it's browned, use a wooden spoon or spatula to scrape the bottom of the kuali. Then add the beef, mushrooms and tomato sauce. Bring it to a boil, then lower the flame and simmer.</div>
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<b>Step Three</b>:</div>
<div style="text-align: justify;">
Let the sauce simmer. Check the pasta: it should be cooked 3/4 of the way through. Drain of the liquid. Set aside. Back to the sauce. Season to taste with fish sauce, worcester sauce, tabasco sauce, oregano, salt, pepper and sugar. Turn off the flame and let it stand for 10 minutes.</div>
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<b>Step Four</b>:</div>
<div style="text-align: justify;">
In a large bowl, put some spaghetti and some sauce. Mix. Repeat this step until all the spaghetti is used up and is well coated. Plate. Sprinkle parmesan cheese. Enjoy the best bolognese ever made.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWYV0kuXAGF0kAOwWGJIp_S3RMKOhK2Bs9X88t9GxT7hQ3N4RhKDF419HIHcN4IBo9rVRVnbSFwfkYj2d8Z-e74gNmqwUDrPDGMavslYLG9odX5wGMeTmExaJEFZgX2W7lTsYdwA/s1600/Screen+shot+2014-09-16+at+12.20.31+AM.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWYV0kuXAGF0kAOwWGJIp_S3RMKOhK2Bs9X88t9GxT7hQ3N4RhKDF419HIHcN4IBo9rVRVnbSFwfkYj2d8Z-e74gNmqwUDrPDGMavslYLG9odX5wGMeTmExaJEFZgX2W7lTsYdwA/s1600/Screen+shot+2014-09-16+at+12.20.31+AM.png" height="397" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Brilliant. Savory, beefy, meaty with a hint of tang from the tomato sauce, earthiness from the mushrooms and some spice. If you're going to make this dish, make it right.</td></tr>
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Notes:</div>
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</div>
<ol>
<li><i>This method took me about 35 minutes to prepare, and still produced the best tasting version of Spaghetti Bolognese I've made.</i></li>
<li><i>Frying the beef until brown and slightly crisped produces the best, beefiest flavor. Hence the reason not to use frozen mince: frozen mince will let out a lot of water and make cooking times longer.</i></li>
<li><i><b><span style="color: red;">Don't put oil into the boiling water.</span></b> It doesn't help one bit. You're just throwing away the oil.</i></li>
<li><i>However, always salt the boiling water. That gives your pasta flavor.</i></li>
<li><i>I undercooked the pasta because I mixed it with the still hot sauce at the end. That'll cook the pasta further in the bowl/plate.</i></li>
<li><i>Don't worry about the use of fish sauce or nam pla. It actually enhances the meaty, umami flavor of this recipe.</i></li>
</ol>
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<div style="text-align: justify;">
*Crimes against spaghetti bolognese:</div>
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</div>
<ul>
<li><i>Overcooked, mushy pasta </i></li>
<li><i>Overtly sweet sauce</i></li>
<li><i>Watery sauce</i></li>
<li><i>Limp tasting meat and vegetables</i></li>
</ul>
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<i>-</i></div>
Muhammad Edwan Shaharirhttp://www.blogger.com/profile/15601174540942533511noreply@blogger.com4tag:blogger.com,1999:blog-31574010.post-66591924239738968792014-09-09T20:41:00.002+08:002014-09-09T20:45:31.994+08:0020 Things That Will Happen When You Become A Chef<div style="text-align: justify;">
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Being a chef is one of the best things I've achieved in this life. That's not to say it hasn't come with some peculiar side effect, though..</div>
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<li>Watching people cook will become difficult.</li>
<li>Eating others cooking will become difficult because people expect you to comment on their cooking, which leads to...</li>
<li>... People feeling pressured when they cook for you.</li>
<li>"Oh, chef ke? Bagus la, boleh saya minta recipe nanti!"</li>
<li>"Sorry ye kalau tak sedap, maklum la, kita ni bukan chef."</li>
<li>People ask you when are you going to open a restaurant. All the time.</li>
<li>You get calls asking where is a good place to eat...</li>
<li>You are expected to know 100% everything there is to know about cooking regardless of your culinary background.</li>
<li>"Wah, chef ke? Bagus ni, nanti boleh jadi celebrity macam Chef Wan!"</li>
<li>You get asked why you didn't enter Masterchef.</li>
<li>And you go on to explain why.</li>
<li>You develop a new-found and deep appreciation for all grunt jobs: cleaners, garbage collectors, dishwashers etc</li>
<li>You acquire an appreciation for foreign workers and realize how most locals have it good at their jobs.</li>
<li>When you cook, you think about how the food will look like on a plate.</li>
<li>You very rarely lose your cool with waiters and servers during busy service periods like lunch or weekend dinners.</li>
<li>You dream of owning a restaurant. Or chain of restaurants.</li>
<li>You wish that Malaysians appreciate the culinary arts more than they say they do.</li>
<li>You watch ‘Chopped’ and think about how you’d do things.</li>
<li>You watch ‘Masterchef Malaysia’ and think about how you’re glad you didn’t sign up.</li>
<li>If you’re a male chef in Malaysia, EVERYONE will ask you if you’re gay.</li>
</ol>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU7o_FPCy_P-LEYnp989uwF6iXx_CFIiKuerIzF_sseJL80BnQfy1JVtPYPUDpk3gbesYXkeYdrzvW1RmJTFXvwWW_cGJKrE5DnvGSFLIxhoxI9715_umseMn1XxFfgAPmWBXkuw/s1600/427600_10150630723270945_463595529_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU7o_FPCy_P-LEYnp989uwF6iXx_CFIiKuerIzF_sseJL80BnQfy1JVtPYPUDpk3gbesYXkeYdrzvW1RmJTFXvwWW_cGJKrE5DnvGSFLIxhoxI9715_umseMn1XxFfgAPmWBXkuw/s1600/427600_10150630723270945_463595529_n.jpg" height="312" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;">I have no idea what I'm doing</td></tr>
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Yet, I still love my profession<br />
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:)</div>
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Muhammad Edwan Shaharirhttp://www.blogger.com/profile/15601174540942533511noreply@blogger.com1tag:blogger.com,1999:blog-31574010.post-41309312552283886622014-07-18T19:30:00.000+08:002014-07-18T19:30:21.845+08:00Sambal Goreng Ikan BilisHere's one of (maybe even THE MOST) my favorite dishes ever. Sambal Goreng Ikan Bilis. My mom usually makes it. I took or learnt the recipe from her. But since I like my sambals fiery hot, I upped the cili padi count in this one.<br />
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Now if I had a habanero or two...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMxXcgDTdXXf4seG-chTXHBOU12blpUp-lURzbJwYWV-jHrihlHNtb-okzruC2tNEJIoGxuyQz8xmnA9_0UzbgePU-ADtmdHX4L3fJoF6MBTZvVa8WfIINMCwq_rmDQhs9b0PsXQ/s1600/Screen+shot+2014-07-18+at+7.48.09+PM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMxXcgDTdXXf4seG-chTXHBOU12blpUp-lURzbJwYWV-jHrihlHNtb-okzruC2tNEJIoGxuyQz8xmnA9_0UzbgePU-ADtmdHX4L3fJoF6MBTZvVa8WfIINMCwq_rmDQhs9b0PsXQ/s1600/Screen+shot+2014-07-18+at+7.48.09+PM.png" height="596" width="640" /></a></div>
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<b>Sambal Goreng Ikan Bilis</b></div>
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<i>Ikan bilis, onion, shallots, red chillies, cili padi, lime, salt, sugar</i></div>
Muhammad Edwan Shaharirhttp://www.blogger.com/profile/15601174540942533511noreply@blogger.com0tag:blogger.com,1999:blog-31574010.post-21824438783164852952014-07-09T23:40:00.002+08:002014-07-09T23:40:39.214+08:00From Kitchen Intern To.. Well, MeIt's 2014. I've been a formally trained cook/chef for close to... 9 years already? It seems just like yesterday when I put on my chef whites for the first time and learned, formally, how to cook.<br />
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Looking back, I can unfortunately say I don't recall much. I do recall enough, however, to have kept on being in love with making food until today.<br />
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I've worked in hotels and restaurants. I've taught. I've done basic food styling for TV shows and photoshoots. I've even managed to host <a href="http://tv.friedchillies.com/tv/western-masak-sempoi" target="_blank">my own TV show</a> (seriously, <a href="http://tv.friedchillies.com/tv/eatlah" target="_blank">I have</a>). I've led a team to culinary competitions and lost and won, and I've led a fledgling team to recognition from nobodys to somebodys.<br />
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I've had failures, I've had success, I've been put down and have had my name held on a pedestal. They were all different experiences. They were all in one way or another, beneficial, even if I didn't see it at first.<br />
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What all these experiences have in common is that they all revolve around the most fundamental of things: food. As the years go by I've just become more interested in making good food. It doesn't matter if it's char kuey teow or foie gras. Good food is good food and I absolutely enjoy making and eating it.<br />
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I could have been an engineer or a doctor or a lawyer bringing home a fat paycheck every month. But somehow, by Fate or whatever, I became a chef.<br />
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I may not have Michelin stars or a chain restaurant in my name, but I know enough that being a chef is all I want to be until the end of my career.<br />
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<br />Muhammad Edwan Shaharirhttp://www.blogger.com/profile/15601174540942533511noreply@blogger.com2tag:blogger.com,1999:blog-31574010.post-20438250471918852872014-07-09T20:22:00.001+08:002014-07-09T20:22:58.977+08:00Surf and TurfSurf and Turf is usually a steak with some sort of seafood served alongside. More often than not, it's lobster. But I've seen restaurants getting away with serving regular shrimp and even scallops as 'surf and turf', so yea.<br />
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Today for iftar I played a bit with the theme and made a 'lauk' version of Surf and Turf. End result was pretty tasty. Eat with hot white rice.<br />
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<b>Surf and Turf</b></div>
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Crispy beef bacon, prawns, bunashimeji mushrooms, diced yellow onion, chilli, chives and a dash of worcester sauce and black pepper. All stir-fried til borderline caramelized and crisp in a hot wok.</div>
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Comments:</div>
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<ol>
<li>Perhaps a different mix of mushrooms would provide a nice variety of textures.</li>
<li>Again, get better prawns!</li>
<li>A dash of hot sauce (preferably Tabasco's Habanero Pepper Sauce) would work wonders in this.</li>
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<br />Muhammad Edwan Shaharirhttp://www.blogger.com/profile/15601174540942533511noreply@blogger.com0tag:blogger.com,1999:blog-31574010.post-58904348979992563762014-07-09T16:31:00.002+08:002014-07-09T23:43:05.042+08:00Prawns & Peas, Savoury and SweetIn an effort to avoid getting rusty as a formally-trained chef, I'm going to kick-start this blog back and start cooking restaurant food again. Malaysian food is fantastic, but there's always a soft spot in my heart for those hoity-toity plates of fine dining. Besides, this would be good practice. I'm not giving up my training, ever.<br />
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<b>Prawns & Peas</b></div>
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<i>Gently cooked prawns in garlic infused olive oil, sweet pea puree, fresh local mango, pickled bunashimeji, candied cili padi, crispy bacon, soy reduction</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhySWzmt-fuJzEngskaqxKR3u32aYz_oD_zhirn_Cx82WQCExDoNtqHLwZDiyN1I1hhkq_zrdMyYTFUUbIklIMuTkGJTW42hgwh1F-vlDBzfcLF788Q2KSCmG8ziJuoM9SIGeBn9w/s1600/photo+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhySWzmt-fuJzEngskaqxKR3u32aYz_oD_zhirn_Cx82WQCExDoNtqHLwZDiyN1I1hhkq_zrdMyYTFUUbIklIMuTkGJTW42hgwh1F-vlDBzfcLF788Q2KSCmG8ziJuoM9SIGeBn9w/s1600/photo+1.JPG" height="288" width="640" /></a></div>
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Comments:<br />
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<ol>
<li>Couldn't find good prawns. Had to use these crappy ones.</li>
<li>Next attempt should use a smaller plate</li>
<li>Candied cili padi is actually quite interesting!</li>
<li>This works as a small, pre-starter.</li>
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Muhammad Edwan Shaharirhttp://www.blogger.com/profile/15601174540942533511noreply@blogger.com0tag:blogger.com,1999:blog-31574010.post-8483028097225846802014-06-20T18:37:00.000+08:002014-07-09T15:50:14.783+08:00Ramly 'Sliders'<div style="text-align: justify;">
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Overcooked, Ramly burgers are nasty. <span style="font-weight: bold;">The thin patties turn into stupid ovals no matter how much you press onto them, and they'll end up dry, with the texture of dessicated haemorrhoids</span> <span style="font-size: 78%; font-style: italic;">(not that I've tasted any haemorrhoids, but whatever).</span><br />
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But done right, nothing else can quite hit the spot like that Ramly burger. Seriously. But at home, I normally don't take the whole Ramly special route. You know what I do?<br />
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First, <span style="font-weight: bold;">I take TWO patties</span>, and <span style="font-weight: bold;">defrost them slightly </span>so they're brittle, but not soft. In a food processor, <span style="font-weight: bold;">blitz the patties into rough chunks</span>. Pour it out, and form them into one circular patty. Sorry I don't have photos of them raw. But it's important to NOT handle them a lot.<br />
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Make sure the <span style="font-weight: bold;">patty is slightly wider in diameter compared to the buns</span> you're serving them with; allow about 1cm extra. Why? <span style="font-weight: bold;">Because burgers shrink</span>, so you gotta take that into account. Put them in the chiller while you prepare the bun however you see fit.<br />
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So now it's time to cook the patty. <span style="font-weight: bold;">Season the patty with salt and black pepper</span>. Get a skillet smoking hot; as soon as you see smoke rise, gently place the patty in and <span style="font-weight: bold;">LEAVE IT FOR ABOUT 3 MINUTES</span>. This will help develop a <span style="font-weight: bold;">crust.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs482mVdMC2njS7qkMc5gf2q7NkUAA8txSefxLS-XsEwj53al8XyOW3L-Lz0LZT_QhjdhtNqY63k5-t26ZG4-mhCXGndpahihGoM6WOziltMyQMJ4-H4Xf3UfJynqyFMTkUypPeA/s1600/IMG_0686.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs482mVdMC2njS7qkMc5gf2q7NkUAA8txSefxLS-XsEwj53al8XyOW3L-Lz0LZT_QhjdhtNqY63k5-t26ZG4-mhCXGndpahihGoM6WOziltMyQMJ4-H4Xf3UfJynqyFMTkUypPeA/s400/IMG_0686.JPG" id="BLOGGER_PHOTO_ID_5570159155546084370" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><span style="font-size: 85%;"><span style="font-style: italic;">sizzle, sizzle!</span></span></div>
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After that 3 minutes are up, flip the patty. Cook for another 3 minutes again, on high heat.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3gfyoolqhvJojADTVt38_LbdhLVH0Au-yIc3ifsrwh8lSjdhFuxDirWsLC-8CXQHXr8pvJeSNDC5eE2h4IR6V3c8xwFnDS_SVt6vBF8jPl4TFqGyBziWZ55D6rzAIOYwdMPgm7A/s1600/IMG_0688.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3gfyoolqhvJojADTVt38_LbdhLVH0Au-yIc3ifsrwh8lSjdhFuxDirWsLC-8CXQHXr8pvJeSNDC5eE2h4IR6V3c8xwFnDS_SVt6vBF8jPl4TFqGyBziWZ55D6rzAIOYwdMPgm7A/s400/IMG_0688.JPG" id="BLOGGER_PHOTO_ID_5570159159206836786" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><span style="font-size: 85%;"><span style="font-style: italic;">crunchy, crusty beefy patties :D</span></span></div>
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You'll end up with <span style="font-weight: bold;">crunchy crusty patties with a moist, juicy, medium rare interior. </span>I don't care about eating Ramly burgers medium rare, though some might puke at the idea.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimXUTOi-hgmp_owrBO2QTUa3sL3cOcS0DlABmmKZi_WBVcrBfF202fJ_se6uN8tBXy7WIjgsHu9e0MhKMt0GyGbOZbhi7xLrBnl6BkfhTF0xZFtEzDFMI_0CtyQjZsoNbNFiGKLQ/s1600/IMG_0689.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimXUTOi-hgmp_owrBO2QTUa3sL3cOcS0DlABmmKZi_WBVcrBfF202fJ_se6uN8tBXy7WIjgsHu9e0MhKMt0GyGbOZbhi7xLrBnl6BkfhTF0xZFtEzDFMI_0CtyQjZsoNbNFiGKLQ/s400/IMG_0689.JPG" id="BLOGGER_PHOTO_ID_5570159164480260450" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><span style="font-size: 85%;"><span style="font-style: italic;">melt some cheese on top for some 'tang', and also for deposit for an arterial sclerosis</span></span></div>
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I finished my burger with some cheap cheese because nothing works better on a burger. But on another day, <span style="font-weight: bold;">I'll have caramelized onions and Habanero sauce along with the cheese.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZN6p3HwrEr_fpw1lIR897F9qX1zwxe2F7LYI5eKugaYfcfOrTcj_G8ERh2tsnGqiXgSUoOkhY5bBlcJ7IWM7pCbyJDjeNrC7l3ZpGlQVZ_bL9VBNzVvliy_cE3vxw4niRSVI0sA/s1600/IMG_0690.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZN6p3HwrEr_fpw1lIR897F9qX1zwxe2F7LYI5eKugaYfcfOrTcj_G8ERh2tsnGqiXgSUoOkhY5bBlcJ7IWM7pCbyJDjeNrC7l3ZpGlQVZ_bL9VBNzVvliy_cE3vxw4niRSVI0sA/s400/IMG_0690.JPG" id="BLOGGER_PHOTO_ID_5570159167466201698" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><span style="font-size: 85%;"><span style="font-style: italic;">look, my patties are nicely aligned with the buns.<br /></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqbSXactNjt_KJA_FPp6oSG9PVTUQec-Jx9vDUoLkORg3DBUcO5X671Kt-HQCB0jmClbtL8KIdlXNvqd_faWR0LRxodFSEnGp7DNexyhqsG_xm864UwicLJcldnR2rneryduHXzw/s1600/IMG_0693.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqbSXactNjt_KJA_FPp6oSG9PVTUQec-Jx9vDUoLkORg3DBUcO5X671Kt-HQCB0jmClbtL8KIdlXNvqd_faWR0LRxodFSEnGp7DNexyhqsG_xm864UwicLJcldnR2rneryduHXzw/s400/IMG_0693.JPG" id="BLOGGER_PHOTO_ID_5570159169305624626" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><span style="font-size: 85%;"><span style="font-style: italic;">see how, with some effort, you can make even the crappiest food look nice? :) </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqbSXactNjt_KJA_FPp6oSG9PVTUQec-Jx9vDUoLkORg3DBUcO5X671Kt-HQCB0jmClbtL8KIdlXNvqd_faWR0LRxodFSEnGp7DNexyhqsG_xm864UwicLJcldnR2rneryduHXzw/s1600/IMG_0693.JPG"></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRYxspJaQk1ZbWHJJxVvhBp3Z36atgwTRwkm0L03H0Rg_oVnIMYMY2V-nKxdf7wZjHWEvPl-B5SZfX0qcsYGBism_ew5B3U0X22vsuw1Umj87wFwPwsL6khddYeCcjgLVevVY8tg/s1600/IMG_0695.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRYxspJaQk1ZbWHJJxVvhBp3Z36atgwTRwkm0L03H0Rg_oVnIMYMY2V-nKxdf7wZjHWEvPl-B5SZfX0qcsYGBism_ew5B3U0X22vsuw1Umj87wFwPwsL6khddYeCcjgLVevVY8tg/s400/IMG_0695.JPG" id="BLOGGER_PHOTO_ID_5570159280162145586" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><span style="font-size: 85%;"><span style="font-style: italic;">crunchy exterior. juicy interior. best. Ramly burgers. ever.</span></span></div>
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Oh and my burger joint?<br />
<span style="font-weight: bold;"><br />Think along the same lines, but with better, higher quality ingredients.</span><br />
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:D<br />
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Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-31574010.post-16577963393493860272014-04-14T02:39:00.000+08:002014-07-09T15:53:37.842+08:00A Student's Stew Done Right<div style="text-align: justify;">
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A friend of mine, <b>Miss Fahimah</b>, showed me her <span style="font-size: 85%;">(ad hoc?)</span> recipe to make an awesome sounding vegetable & pasta soup; after reading that up, I sort of felt I wanted to make something like that as well; a soup or stew! Something you can eat while watching TV and curled up in a blanket.</div>
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Comfort food la, senang cerita. So today I went out to get ingredients for <b><u>a really nice beef stew.</u></b></div>
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So, come, let's cook. You will need:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4Nxv6hYLA3-lQhyNGZeOFtQ2l8M_teBhbIqAfF56LSi6mUAGFSl_qscZfvHEzg6h4eqiRC-kOr7wewEMpnd54sWlX-nnuE-2iINSebDb_1MWezecYdZ3JM8xm_s8LhafWX3PP0w/s1600-h/DSC00911.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4Nxv6hYLA3-lQhyNGZeOFtQ2l8M_teBhbIqAfF56LSi6mUAGFSl_qscZfvHEzg6h4eqiRC-kOr7wewEMpnd54sWlX-nnuE-2iINSebDb_1MWezecYdZ3JM8xm_s8LhafWX3PP0w/s320/DSC00911.JPG" id="BLOGGER_PHOTO_ID_5324248549053314658" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: left; width: 320px;" /></a><b></b><br />
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<b><b>Onions</b>; I used red, but white is okay. Slice them.</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgChedNkdwGp6IyGKdHnO3J1fVvAUxpS8um-G1qhDiRNNEQxibNoiZs58wWZ0kHNtZu6Ko2CWGqVU6OMVfmqZyS1AkigqBlrCZXMRcrve8OknLv14JxIi65lL7WSTKiub4TwsYMpg/s1600-h/DSC00913.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgChedNkdwGp6IyGKdHnO3J1fVvAUxpS8um-G1qhDiRNNEQxibNoiZs58wWZ0kHNtZu6Ko2CWGqVU6OMVfmqZyS1AkigqBlrCZXMRcrve8OknLv14JxIi65lL7WSTKiub4TwsYMpg/s320/DSC00913.JPG" id="BLOGGER_PHOTO_ID_5324248547300594930" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: left; width: 320px;" /></a><b></b><br />
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<b><b>Carrots</b>. Cut them into bite size chunks.</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgimt8hoFTVub8eVtJxjUT0OKADGRdC4rat-GFI4qQ7ZN6DlSiO7TAo0DWKrAjg-3WfgMumfHWR3DAIFJR_eM7a-hdUQ9ATHPpI1_dzbHflu83iOIcr4SDa3v7oFPZorXKl_A5OtA/s1600-h/DSC00915.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgimt8hoFTVub8eVtJxjUT0OKADGRdC4rat-GFI4qQ7ZN6DlSiO7TAo0DWKrAjg-3WfgMumfHWR3DAIFJR_eM7a-hdUQ9ATHPpI1_dzbHflu83iOIcr4SDa3v7oFPZorXKl_A5OtA/s320/DSC00915.JPG" id="BLOGGER_PHOTO_ID_5324248553248219778" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: left; width: 320px;" /></a><b></b><br />
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<b><b>Mushrooms</b>, cut into chunks also. I know, got sliced there, but that was a mistake. And use fresh mushrooms please ok thank you.</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO4nFOT-O71V2RyNCJYB-7TsR3Ykyt7zlWdSttlp5UU5wV1_dKTLnOzMmxZAsgjeTzTkO7wjI1mJq4WZW2Sw1huOHTmfS5GF2doG97cz-7ifxsP6I1sHlH2wE9PLIHzvoO_n-S_A/s1600-h/DSC00917.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO4nFOT-O71V2RyNCJYB-7TsR3Ykyt7zlWdSttlp5UU5wV1_dKTLnOzMmxZAsgjeTzTkO7wjI1mJq4WZW2Sw1huOHTmfS5GF2doG97cz-7ifxsP6I1sHlH2wE9PLIHzvoO_n-S_A/s320/DSC00917.JPG" id="BLOGGER_PHOTO_ID_5324248552048156914" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: left; width: 320px;" /></a><b></b><br />
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<b><b>Beef</b>; cut into roughly 1in x 1in cubes. If you don't wanna use beef that's fine. Substitute with horse, rhinoceros, lion, bear, otter and seal or whatever tickles your fancy.</b></div>
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<span style="font-weight: bold;">Other stuff you'll need</span>:</div>
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Water, Salt, Pepper, Tomato Paste, Thyme, Rosemary, Lea & Perrins Worcestershire Sauce, Honey</div>
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Okay, so come let's cook. First up we want to <span style="font-weight: bold;">seal the beef</span>, so place a deep pan on high heat. Get the pan<span style="font-weight: bold;"> smoking hot</span>; as <i><b>really smoking hot, macam Syaitan nak bersin.</b></i><br />
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<span style="font-weight: bold;">Season the beef cubes</span>. When the pan is hot enough, <span style="font-weight: bold;">drizzle some oil</span> and <span style="font-weight: bold;">add the beef</span> in batches. Stir around so the meat becomes a <span style="font-weight: bold;">nice brown in color</span>, and take it out. Like this:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl3oyy5Mb-Ce4VJQ2ZusPf745PuDrUWI46dmzkwYbjZKLLjZpN2hur6JS11Y5hTYvzC552-HC-M-0LA6KHBM_u8vZ1XrGanRu8PXgFqymhXX8DDq5a8ioG6nZJWmV9VXWYlJy7Lg/s1600-h/DSC00918.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl3oyy5Mb-Ce4VJQ2ZusPf745PuDrUWI46dmzkwYbjZKLLjZpN2hur6JS11Y5hTYvzC552-HC-M-0LA6KHBM_u8vZ1XrGanRu8PXgFqymhXX8DDq5a8ioG6nZJWmV9VXWYlJy7Lg/s320/DSC00918.JPG" id="BLOGGER_PHOTO_ID_5324248556652012402" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: left; width: 320px;" /></a><br />
Now in the same pan, <span style="font-weight: bold;">add the onions and carrots</span>. Stir around until the onions are a bit soft. Got that? Okay, when the onions are soft, <span style="font-weight: bold;">add in about two tablespoons of tomato puree/paste </span>and stir around. <span style="font-weight: bold;">Add in roughly two tablespoons of honey</span> as well. Kacau-kacau.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTc-bE5YfeIycpt04gumAnorjbUXBfiYfa_0qvBQOatuvlaCmTXgGgJV_Ej_o0HO-ZIPHKkCxffk4sKwN1gvrSmYoM_s8BqvW9Shf_ziSF5rgZrc_CPdYCGm8qwHn-21_bP5gLCw/s1600-h/DSC00921.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTc-bE5YfeIycpt04gumAnorjbUXBfiYfa_0qvBQOatuvlaCmTXgGgJV_Ej_o0HO-ZIPHKkCxffk4sKwN1gvrSmYoM_s8BqvW9Shf_ziSF5rgZrc_CPdYCGm8qwHn-21_bP5gLCw/s320/DSC00921.JPG" id="BLOGGER_PHOTO_ID_5324248687058982562" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: left; width: 320px;" /></a><br />
Next up dump in about <span style="font-weight: bold;">two and a half tablespoons of all purpose flour</span>. Stir the stuff in the pan evenly on high heat until the the onions get a bit brown and the flour is incorporated. This takes about 2 minutes je pun.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvCNbkrg4OvkciHNgInUgDLRTbFV124vFiU1nMaLqG7B0QTSs_CYI1zuloGYzkjdozMt5Iy52R-Uj44r8hc1sF0_jIAECqmNGMEsWAWz6lDllddAaI-6-lSVLkjdwwpopMnlCPag/s1600-h/DSC00923.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvCNbkrg4OvkciHNgInUgDLRTbFV124vFiU1nMaLqG7B0QTSs_CYI1zuloGYzkjdozMt5Iy52R-Uj44r8hc1sF0_jIAECqmNGMEsWAWz6lDllddAaI-6-lSVLkjdwwpopMnlCPag/s320/DSC00923.JPG" id="BLOGGER_PHOTO_ID_5324248688351814578" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: left; width: 320px;" /></a><br />
Now <span style="font-weight: bold;">add the beef back into the pan</span> and mix well. Next up, <span style="font-weight: bold;">add water</span> into the pan until it just about covers the solid ingredients.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieasJ7d18j7xz-hPMoIxTcW1x4RXFEmMSAHGVbpJn4cHEuinXf0cmJfJL5Z6eQPZQwK_z6qrsFd8jnQYOHpESPH7I-6wWcv64D2_R2Y_3GyLWo-Aoiaolg-H5seUHzqEWE_5kNYw/s1600-h/DSC00925.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieasJ7d18j7xz-hPMoIxTcW1x4RXFEmMSAHGVbpJn4cHEuinXf0cmJfJL5Z6eQPZQwK_z6qrsFd8jnQYOHpESPH7I-6wWcv64D2_R2Y_3GyLWo-Aoiaolg-H5seUHzqEWE_5kNYw/s320/DSC00925.JPG" id="BLOGGER_PHOTO_ID_5324248691152042466" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: left; width: 320px;" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje5N3y6lLBpmikyjCTGRTZNRrWo_5Kpk41FTWtUJI4bpPOn5u7pEYIl_2nBk-cMGE9OXwC3D88QvKTGtEzZ5gEgjEaNTzxLpo3beNuIbjy_yUGa6AxVhIJsMBoPeJG_bI4T9eSLg/s1600-h/DSC00927.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje5N3y6lLBpmikyjCTGRTZNRrWo_5Kpk41FTWtUJI4bpPOn5u7pEYIl_2nBk-cMGE9OXwC3D88QvKTGtEzZ5gEgjEaNTzxLpo3beNuIbjy_yUGa6AxVhIJsMBoPeJG_bI4T9eSLg/s320/DSC00927.JPG" id="BLOGGER_PHOTO_ID_5324248690405824322" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: left; width: 320px;" /></a><br />
Splash in the Worcestershire Sauce. Add the herbs; I only had dried, but use fresh if you could get it! It'll taste <b>a lot</b> better if you use fresh.<br />
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Now here's the important part; <b><u>reduce the heat to the second lowest setting and leave it to cook for at least 90 MINUTES; 120 is best!</u></b><u></u>.<br />
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Why low heat for at least 90 minutes? Here is why, taken from<a href="http://www.thepauperedchef.com/"> The Paupered Chef</a>:<br />
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<li>Connective tissue must hit 160-180 degrees before they dissolve into gelatin, when the meat is suddenly succulent</li>
<li>The only problem is that muscle fibers (the actual meat) lose their juices and dry out before then, between 140-150 degrees...</li>
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So the solution is to <span style="font-weight: bold;">cook it at a relatively low temperature</span>, which helps keep the meat moist, but for a <span style="font-weight: bold;">longer period of time,</span> which allows the connective tissue between the muscle fibers to dissolve!<br />
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So leave the pan on the stove on <span style="font-weight: bold;">low heat</span>; check only to<span style="font-weight: bold;"> stir once in a while</span> and <span style="font-weight: bold;">adjust seasoning if needed</span>. I left mine for about 1 3/4 hours. All the while I tahan lapar okay? Hurhh. But anywaysss, at the end of a roughly two and a half hour cooking session, I got:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiborbMR8-HnKHtCkeImLQgAwzjUC2bY7Mu3ANjsBm3joEc388ouf59H_IndPe_9F3V-l7sx1rgMsjjWNzuSIYN0iziHEjNT44jQi2KD0f5xH9nC_7oBciaLmHDwW5G1CABTari3w/s1600-h/DSC00933.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiborbMR8-HnKHtCkeImLQgAwzjUC2bY7Mu3ANjsBm3joEc388ouf59H_IndPe_9F3V-l7sx1rgMsjjWNzuSIYN0iziHEjNT44jQi2KD0f5xH9nC_7oBciaLmHDwW5G1CABTari3w/s320/DSC00933.JPG" id="BLOGGER_PHOTO_ID_5324248696463856866" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: left; width: 320px;" /></a><b>RESULT!</b>. I have to say this is one of my best 'creations' yets; the broth was <span style="font-weight: bold;">nice and syrupy</span>, with a <span style="font-weight: bold;">hint of sweetness</span> but <span style="font-weight: bold;">spicy overall from the pepper and herbs</span>. The carrots were <span style="font-weight: bold;">wonderfully soft but not mushy</span>, and the<span style="font-weight: bold;"> mushrooms still had a springiness </span>when I bit in. I mopped up the sauce with <span style="font-weight: bold;">toasted baguette</span>, which went awesome with it.<br />
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But best of all? The beef was <b>MELT IN THE MOUTH TENDER AND JUICY</b>. It almost <span style="font-weight: bold;">crumbled in the mouth</span> and I could taste the daging-ness of it.<br />
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<span style="font-weight: bold;">Success!</span><br />
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---------Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-31574010.post-27781350931337760262014-04-01T20:21:00.000+08:002014-07-09T15:54:27.086+08:00An Attempt To Kick Colonel Sander's Testicles.<span style="font-size: 85%;">-------</span><br />
<div style="text-align: justify;">
<span style="font-size: 85%;"><br /><br />I tend to get <span style="font-weight: bold;">fried chicken</span> cravings. Seriously, I do. So I was browsing around the net when I came upon this recipe for <a href="http://www.thepauperedchef.com/2008/04/the-ultimate-fr.html"><span style="font-weight: bold;">The Ultimate Fried Chicken</span> </a>(I think it was a Tyler Florence recipe), thought that it seemed nice enough and so decided to make my own.<br /><br />I wanted to give Colonel Sanders a kick in the nuts, so to speak. At least, that was my intent lah. So on we go!<br /><br />So you need:<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnF5udNlomPZ9IdliutiznzgQqbIgZ2knphEyZiqG_-uhj4YtDCcPPamIbTNkW4i4LkHrAanJxVjBriX1VxwVl5TRjEHDV-NcWKD8jyGbJUg9padSN0ngUDAqlWjRtQH-HBTvEKg/s1600-h/DSC00878.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnF5udNlomPZ9IdliutiznzgQqbIgZ2knphEyZiqG_-uhj4YtDCcPPamIbTNkW4i4LkHrAanJxVjBriX1VxwVl5TRjEHDV-NcWKD8jyGbJUg9padSN0ngUDAqlWjRtQH-HBTvEKg/s320/DSC00878.JPG" id="BLOGGER_PHOTO_ID_5319697900214038098" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a>Okay first you need a good knife for what I'm about to do. Preferably a long slender flexible one. The knife you see in the picture is a <a href="http://en.wikipedia.org/wiki/Tako_hiki">Japanese fillet knife</a>. It's not ideal, but it works. Make sure it's sharp.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8A6MODLkvAQInyJdiJeSubVCBnhoZyT-fkg6qd0_BZlgqcTRiwyd02ryvnICg0klOoyAii5ZxQdrOqWFKXGBFi552ruKUFnvswcqYlLoiDE38P5hJu8eaEUYiEjRG1OTwX2ePeQ/s1600-h/DSC00882.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8A6MODLkvAQInyJdiJeSubVCBnhoZyT-fkg6qd0_BZlgqcTRiwyd02ryvnICg0klOoyAii5ZxQdrOqWFKXGBFi552ruKUFnvswcqYlLoiDE38P5hJu8eaEUYiEjRG1OTwX2ePeQ/s320/DSC00882.JPG" id="BLOGGER_PHOTO_ID_5319697903160645874" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a>Chicken drumsticks. You can use<span style="font-weight: bold;"> any part</span>, but I wanted drumsticks.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN9lnyqo8A5vUm7GlO1SbWMG2-9Ne_AcUzOTxIoUktEZloUQ_RwAaj1fj91qKigrzGUTwJp7Q2VKanUb1X_PFVK7WI3_-4Qw6CWhtXR6yGAEfP5vw11-lArRn8TmgFz_wC7ZanaQ/s1600-h/DSC00892.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN9lnyqo8A5vUm7GlO1SbWMG2-9Ne_AcUzOTxIoUktEZloUQ_RwAaj1fj91qKigrzGUTwJp7Q2VKanUb1X_PFVK7WI3_-4Qw6CWhtXR6yGAEfP5vw11-lArRn8TmgFz_wC7ZanaQ/s320/DSC00892.JPG" id="BLOGGER_PHOTO_ID_5319697904429321682" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBjHf983og_B5obULRrNLsDQ-Mej_a7XvvvNQRuEL3CTH6kr6jwfDXtzUULS9-_DRzHulkheUwUOhdc3YENKzcCd255ngrClP9v9h_HpLR87fADLHV4v5tczSqOp16NM2Dc5kb-w/s1600-h/DSC00898.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBjHf983og_B5obULRrNLsDQ-Mej_a7XvvvNQRuEL3CTH6kr6jwfDXtzUULS9-_DRzHulkheUwUOhdc3YENKzcCd255ngrClP9v9h_HpLR87fADLHV4v5tczSqOp16NM2Dc5kb-w/s320/DSC00898.JPG" id="BLOGGER_PHOTO_ID_5319697909816214738" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a>These stuff: flour, oil, garlic, cayenne powder, rosemary, thyme, sage, garlic powder, onion powder, paprika, salt, pepper, Tabasco sauce, buttermilk.<br /><br /><span style="font-weight: bold;">I'm not following the recipe exactly</span> here. Because:</span><br />
<ul>
<li><span style="font-size: 85%;"><span style="font-weight: bold;">I couldn't get fresh herbs</span> in the quantity I wanted; the original recipe called for the fresh herbs to be infused in the oil. But since I'm using dried,<span style="font-weight: bold;"> I'm incorporating it in the flour.</span></span></li>
<li><span style="font-size: 85%;">The Tabasco sauce I'm using isn't the regular kind, but Habanero, which is hotter.</span></li>
<li><span style="font-size: 85%;">I'm going to<span style="font-weight: bold;"> de-bone my chicken.</span></span></li>
</ul>
<span style="font-size: 85%;">Okay enough of that. Let's debone the chicken. A word of caution: if you're not good at handling knives, forget this, just skip the de-boning process.<br /><br />You start by<span style="font-weight: bold;"> making a cut parallel to the bone</span>; cut into the meat until you can see the bone. Once the bone is exposed, start cutting off the meat. <span style="font-weight: bold;">Use straight, steady strokes.</span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6fw26rMrZiU5zmxsDYSrL4OJ-BisN1_83t7PHpdUmEzgaoCYEVvBM3yWwtCedPQuosSOLhoalRdEtMvysC1XkbEA0VRnBTtk5II2zHFU892eIIGtLvXgIdOY8K6Ftzg8pXfOUWQ/s1600-h/DSC00885.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6fw26rMrZiU5zmxsDYSrL4OJ-BisN1_83t7PHpdUmEzgaoCYEVvBM3yWwtCedPQuosSOLhoalRdEtMvysC1XkbEA0VRnBTtk5II2zHFU892eIIGtLvXgIdOY8K6Ftzg8pXfOUWQ/s320/DSC00885.JPG" id="BLOGGER_PHOTO_ID_5319700572302048578" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><span style="font-weight: bold;">See what I mean</span>? The meat along the bone is easy enough; it should just tear away. Use short, steady cuts on top of the drumstick to separate the meat from the joint end. Once the top part is cut away, <span style="font-weight: bold;">the meat can just be pulled back</span>/scraped away from the bone.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiotUFtFHoN9d5EXUOpXo4GdQKpshuUd2eVth8kYhsRHASe6b9wHaGvIruJtSg7Q3zOmkjLRfUrwtlRFcw0UDqoSMD71iXlVG-Zqk2IQdmgDU8Wkvhtbx7zCRvTH9SRIgolp22hVA/s1600-h/DSC00886.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiotUFtFHoN9d5EXUOpXo4GdQKpshuUd2eVth8kYhsRHASe6b9wHaGvIruJtSg7Q3zOmkjLRfUrwtlRFcw0UDqoSMD71iXlVG-Zqk2IQdmgDU8Wkvhtbx7zCRvTH9SRIgolp22hVA/s320/DSC00886.JPG" id="BLOGGER_PHOTO_ID_5319700571671459922" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a>Like that. Next up, use the back of the knife and <span style="font-weight: bold;">break the bone</span> near the ankle joint. Scrape away stray pieces of bone shrapnel. Incidentally, this is how your run-of-the-mill<span style="font-weight: bold;"> chicken chop is prepared.</span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbQGiFCq3U-KdqusrCr7kMeaAxOhbjqS0FluxzjkzFV8J7WWKszwtyo91ZH_9FXPksv3pT94IWDFaveR9MqfIjpD4WOwDqAKHad70woBxcjGOm4E7HJZtKFfMHCQ-1Ngn694eB6w/s1600-h/DSC00888.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbQGiFCq3U-KdqusrCr7kMeaAxOhbjqS0FluxzjkzFV8J7WWKszwtyo91ZH_9FXPksv3pT94IWDFaveR9MqfIjpD4WOwDqAKHad70woBxcjGOm4E7HJZtKFfMHCQ-1Ngn694eB6w/s320/DSC00888.JPG" id="BLOGGER_PHOTO_ID_5319700572363213138" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a>And there you go, <span style="font-weight: bold;">deboned chicken drumsticks</span>. If you're making chicken stock (highly unlikely haha) keep the bones. If not, buang sudah. Wash the drumsticks and remove any excess fat or smashed bone pieces. <a href="http://en.wikipedia.org/wiki/Brining">Next step is brining</a>. Fill up a bowl with water and sprinkle about a tablespoon or so of salt in it.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggOU1mQK3Fnma4ZOwOI5DSdsJtDXy-_8JkJNmBC6mEm9bfpGsufQ-mDCKlx0ixKRor27T7jbM6sx9gbIubLERhGDtiD_nFXt1webw-UQlLpX1nExLmCmAEWfwj1LqeJDyxjGzA3w/s1600-h/DSC00891.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggOU1mQK3Fnma4ZOwOI5DSdsJtDXy-_8JkJNmBC6mEm9bfpGsufQ-mDCKlx0ixKRor27T7jbM6sx9gbIubLERhGDtiD_nFXt1webw-UQlLpX1nExLmCmAEWfwj1LqeJDyxjGzA3w/s320/DSC00891.JPG" id="BLOGGER_PHOTO_ID_5319700571720373666" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a>Now cover the bowl and <span style="font-weight: bold;">leave it in the fridge for 2 hours</span>. Okay, just assume 2 hours have passed. Drain the water and pat the chickens dry. Next up is dredging and frying.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXsmdh74-o6-PEoV_549y3bGKHQcsRCHP9QBgOg8COiVMe1lJ3G9q6H62O8ACjcGsgENYNXvKj0F73BMtRus4mxIqkgnkUgyDpZfI_bDPyDeFr3ZuA2enH0msTerJSii0xLEJ6zg/s1600-h/DSC00895.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXsmdh74-o6-PEoV_549y3bGKHQcsRCHP9QBgOg8COiVMe1lJ3G9q6H62O8ACjcGsgENYNXvKj0F73BMtRus4mxIqkgnkUgyDpZfI_bDPyDeFr3ZuA2enH0msTerJSii0xLEJ6zg/s320/DSC00895.JPG" id="BLOGGER_PHOTO_ID_5319704016935671490" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a>In a bowl, put about <span style="font-weight: bold;">2 cups of flour; add in the spices and herbs</span> listed above, about <span style="font-weight: bold;">2 tablespoons each</span>, and an appropriate amount of salt. <span style="font-weight: bold;">Mix well eh.</span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh09qhww8YNHWsOGg2V7NpmjscWIFJ6Nky3xsylY8JGoQsGRUOcfsyakQPYo5dLgF4zpBstjIVyWI6p1WQQgGlHgWqQ54_m8t8eRsK2hep77vWx3inxFKqTKaryhZjKZ2BZ-YqGmw/s1600-h/DSC00899.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh09qhww8YNHWsOGg2V7NpmjscWIFJ6Nky3xsylY8JGoQsGRUOcfsyakQPYo5dLgF4zpBstjIVyWI6p1WQQgGlHgWqQ54_m8t8eRsK2hep77vWx3inxFKqTKaryhZjKZ2BZ-YqGmw/s320/DSC00899.JPG" id="BLOGGER_PHOTO_ID_5319704021575456994" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a>In another bowl,<span style="font-weight: bold;"> pour in the </span><a href="http://en.wikipedia.org/wiki/Buttermilk" style="font-weight: bold;">buttermilk</a><span style="font-weight: bold;"> and add 2 tablespoons of Tabasco sauce</span>. Mix well. I don't know if you can get buttermilk in Malaysia, but I think maybe <span style="font-weight: bold;">Cold Storage would have it</span>. If not, susu biasa also okay.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJR1E9M9AIkEz6jiLLzIVvdN9ks2qy7WtyhH8sPtSPpv3fBKG49JyW1HciYcBDndHjuy4caTBTqGWND3A48HEibL65jhIRRNujYI06wlTKIEeUkbyIbrSJ14P_s3r9V43cXUz63g/s1600-h/DSC00897.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJR1E9M9AIkEz6jiLLzIVvdN9ks2qy7WtyhH8sPtSPpv3fBKG49JyW1HciYcBDndHjuy4caTBTqGWND3A48HEibL65jhIRRNujYI06wlTKIEeUkbyIbrSJ14P_s3r9V43cXUz63g/s320/DSC00897.JPG" id="BLOGGER_PHOTO_ID_5319704021046257794" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a>Meanwhile pour sufficient oil in a pan and set to <span style="font-weight: bold;">medium-heat</span>. Cut a garlic bulb in half and chuck it in the oil. Let it heat; <span style="font-weight: bold;">the garlic will infuse the oil</span>. It smells fantastic by the way, haha. So now it's dredging time.<br /><br />You need both hands for this step: <span style="font-weight: bold;">keep one dry and one wet</span>:</span><br />
<ul>
<li><span style="font-size: 85%;">Chuck the chicken in the flour. Using the <span style="font-weight: bold;">DRY HAND</span>, coat the chicken evenly; take out and dust off excess flour.</span></li>
<li><span style="font-size: 85%;">Now put chicken in the buttermilk mixture. Using <span style="font-weight: bold;">WET HAND,</span> baste the chicken in liquid; take out and drain excess liquid. Chuck it back in the flour.</span></li>
<li><span style="font-size: 85%;">With <span style="font-weight: bold;">DRY HAND</span>, coat the chicken in a second layer of flour.</span></li>
<li><span style="font-size: 85%;">Leave on a wire rack for a few minutes.</span></li>
</ul>
<span style="font-size: 85%;">If you fail to see the logic in having one dry and one wet hand, it's this: if you use just one hand to do this, you'll end up making the flour wet. <span style="font-weight: bold;">Wet flour = cucur</span>. Are you making cucur? Tak kan?<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4mqT83xefUgiHS6ffizQZnjVwJBc4nabXFRPXJRQLbv9WkvLGRpkLoZCNiSU4tcCCIBahKuZHAIcbkVwFnw4UwKvyZWojCWQapiooTDLUEbTN0XOaQuDwdFvD_tMg8Cy77CGrDg/s1600-h/DSC00900.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4mqT83xefUgiHS6ffizQZnjVwJBc4nabXFRPXJRQLbv9WkvLGRpkLoZCNiSU4tcCCIBahKuZHAIcbkVwFnw4UwKvyZWojCWQapiooTDLUEbTN0XOaQuDwdFvD_tMg8Cy77CGrDg/s320/DSC00900.JPG" id="BLOGGER_PHOTO_ID_5319704025926255954" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a>And here's my chicken pieces <span style="font-weight: bold;">already dredged and ready for the fryer</span>. Check the oil; the garlic should have cooked by now; take most of it out,<span style="font-weight: bold;"> if not it'll burn</span>. I turned the heat on high <span style="font-style: italic;">(something I'd regret)</span>, but you should have it on medium-high.<br /><br />The oil should be<span style="font-weight: bold;"> hot enough, but not smoking</span>. Place the chicken in the oil, in batches. <span style="font-weight: bold;">Don't overcrowd the pan</span>.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijcNj-uRqfQj-RkBci2TkizCsM5KyB6gntNwsk98rWVGwnp32vieCHyFE9a0CvixTjRTyDPdRpjwdTokq7eE5czrnU_8dcfctevijxvZy74JTxwG3zNmzt6DPyn94gfbgvTWd3yA/s1600-h/DSC00903.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijcNj-uRqfQj-RkBci2TkizCsM5KyB6gntNwsk98rWVGwnp32vieCHyFE9a0CvixTjRTyDPdRpjwdTokq7eE5czrnU_8dcfctevijxvZy74JTxwG3zNmzt6DPyn94gfbgvTWd3yA/s320/DSC00903.JPG" id="BLOGGER_PHOTO_ID_5319704024893248818" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a>I wish you were here; at this point it <span style="font-weight: bold;">smells amazing</span>. Hahaha.<br /><br />Fry the chicken for about 10 - 15 minutes, turning regularly. It should be golden brown. With a good enough stove, the chicken should be cooked through; <span style="font-weight: bold;">Crunchy outside, moist and tender inside</span>. Which brings me to my results:<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOPxkiotgl2QPBh3ECZU4BnGkQUuVE4kFUYe0yVbK0S6rjlZwytiHWS4UMjnOVoOKR21V8PcsqdLu7-B_NysAExpImdBhAQKlWf-Ir4J1Gc_zJCGzVXthyJyKdooW5Kt5kgty7Vw/s1600-h/DSC00907.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOPxkiotgl2QPBh3ECZU4BnGkQUuVE4kFUYe0yVbK0S6rjlZwytiHWS4UMjnOVoOKR21V8PcsqdLu7-B_NysAExpImdBhAQKlWf-Ir4J1Gc_zJCGzVXthyJyKdooW5Kt5kgty7Vw/s320/DSC00907.JPG" id="BLOGGER_PHOTO_ID_5319704116094103026" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a>Ta daa. <span style="font-weight: bold;">To be honest it looks like crap</span>. I'll blame this on:</span><br />
<ul>
<li><span style="font-size: 85%;">Electric hob/stove. It's ridiculously difficult to control the heat on these without taking the pan off the burner.</span></li>
<li><span style="font-size: 85%;">My pan got too hot on the bottom, burning some of the crust off.</span></li>
<li><span style="font-size: 85%;">I think something must have gone wrong in the dredging process; the coating fell off. BUT this is most likely due to a temperature problem.</span></li>
<li><span style="font-size: 85%;">General error in production. Humph.</span></li>
</ul>
<span style="font-size: 85%;">Taste? <span style="font-weight: bold;">It was good actually</span>, but I suspect it'll be even better with fresh herbs... and if it was cooked in a nicer way. As it is, I slightly burned parts of the crust. The crust was nicely tasty, although maybe it could have used a bit more salt. The meat was moist and tender; But I think using deboned drumsticks was a mistake because it's a tough cut of meat. Maybe I shouldn't have deboned them.<br /><br />It's recommended that this is served cold or cooled. <span style="font-weight: bold;">The flavors would blend better by then.</span><br /><br />So will I do this again? Maybe. But I'll wait til I have a gas stove. Until then, Colonel Sanders won't get that kick in the nuts.<br /><br /><span style="font-weight: bold;">Unfortunately.</span><br /><br /><span style="font-style: italic;">- Muhammad Edwan Shaharir.</span><br /><br /><br />----------<br /><br /><br /><br /></span></div>
Unknownnoreply@blogger.com12tag:blogger.com,1999:blog-31574010.post-9486428769548970462013-06-04T18:22:00.004+08:002023-01-03T10:26:32.721+08:00Rawak Awal June<div style="text-align: justify;">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdQiSZ0Ddt8R6lc3ih3S-V_rBlHDxiv50lzx6iUuNLAhMHA66UFdyyAKQCRSYFuyG5p7lF05Zs4a_i5raXhlk9cXfi4eDDF7sKqC_gYprZoGsmThW_kOWQfJvpfxLR-R7dnbhWog/s1600/420958_10151411255300945_783130608_n.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdQiSZ0Ddt8R6lc3ih3S-V_rBlHDxiv50lzx6iUuNLAhMHA66UFdyyAKQCRSYFuyG5p7lF05Zs4a_i5raXhlk9cXfi4eDDF7sKqC_gYprZoGsmThW_kOWQfJvpfxLR-R7dnbhWog/s320/420958_10151411255300945_783130608_n.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">shades & blades = edwan awesome</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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Hello. Edwan kembali untuk membebel:</div>
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<u><b>On Blogging</b></u></div>
<ol style="text-align: justify;">
<li>Man I hate that word; 'blogging'. But anyway I am re-opening this blog due to a perceived need that I need to write regularly, again. I've come to the realization (again) that, uh, writing keeps me sharp of mind and tongue (again).</li>
<li>Having said that, I suppose I'm not gonna 'blog' like I used to. Most likely, I'll use this old, old weblog as an outlet for , I don't know, a social commentary, or observations from my point of view.</li>
<li>So I don't really know if there are still readers around. I used to have a quite a healthy number of readers last time. Back when things were more interesting hahaha.</li>
</ol>
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<u><b>On Work, Work, and Study</b></u><br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEz9fy4Eim7a9fnypH49TppDlG8DBJB4dOGUiQT10r58CmDpt0T1JVF6RMX-7JgviEmmwrWPA8xUs4kE5TZFMkeeTVWKqa3a9TUdVZ04207Fdyk7q04QFQHAHEQepnp_s9pEZ54g/s1600/376438_10151239359770945_1830827344_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEz9fy4Eim7a9fnypH49TppDlG8DBJB4dOGUiQT10r58CmDpt0T1JVF6RMX-7JgviEmmwrWPA8xUs4kE5TZFMkeeTVWKqa3a9TUdVZ04207Fdyk7q04QFQHAHEQepnp_s9pEZ54g/s320/376438_10151239359770945_1830827344_n.jpg" width="320" /></a></div>
<u><b> </b></u><br />
<ol>
<li>This year is the year I've decided to take it all and challenge myself to the absolute limits of my capabilities.</li>
<li>So I'm currently juggling three things: my full-time job at Sunway University<span style="font-size: x-small;"> (which I'm loving)</span>, a free-lance/part-time gig at Fried Chillies <span style="font-size: x-small;">(which I'm also loving.. help!).</span></li>
<li><span style="font-size: x-small;"><span style="font-size: small;">And</span> </span>since March, I've enrolled myself as a student again at Universiti Teknologi Mara, taking a Masters in Gastronomy.</li>
<li>I had doubts if I could do all three things at one time. I still do, to be honest.</li>
<li>Sebenarnya aku penat.</li>
<li>But I'll take it all. This song will explain: <a href="http://www.youtube.com/watch?v=8Cyrf2xvgDA" target="_blank">I'll Take It All - Joss Stone </a> </li>
</ol>
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<u><b>On Masters in Gastronomy</b></u><br />
<ol>
<li>Three years after completing my bachelors degree, I, as mentioned above, decided to take it one step further and do a masters degree.</li>
<li>I'm enrolled in a Masters in Gastronomy course at UiTM.</li>
<li>Gastronomy is about the study of food and people, or rather, the study of human social behavior... and food... and management.... *mulut berbuih*</li>
<li>Why did I take this? Well, to be honest, it is NOT to naik pangkat or to naik gaji.</li>
<li>I'm taking this because.. well, because I can. It's for my own ego. Though doubtless it'll be an advantage to my career, I don't think I'm going to use it as a batu loncatan.</li>
</ol>
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<u><b>On Story-Telling</b></u><br />
<ol>
<li>It's been awhile since I wrote stories, so I'm currently writing one now.</li>
<li><b><a href="http://www.theflowerheart.blogspot.com/" target="_blank">The Flower Heart</a></b> is my attempt at a more adult, explicit style of story, but it will become something I (and my readers I guess) am more familiar with as the story progresses. I also wish that this story will appeal to guys as well as girls. But oh well.</li>
<li>Meanwhile, <b><a href="http://edwanization.blogspot.com/" target="_blank">A Hatred of Light</a> </b>and <b><a href="http://alternateyou.blogspot.com/" target="_blank">Talking With An Alternate You</a></b> is still around if anyone wants a glimpse of my earlier works.</li>
</ol>
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<u><b> On June</b></u><br />
<ol>
<li>June is traditionally a good month for me. May this year be the same :)<br /> </li>
</ol>
Okay. Sekian. Nak tidur.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2Okv4N1bifnM3DsSkw2U6lTXTk9l1n0XZV3IVN24-XieuPwO-hk0f1ighd9JrqYnlYu-2xdrNwIoSngnTAXO8dh_2cxIi5EfH1wYluk4TIVkm0gtdodJARyOkFzf0HfGKFYI9yg/s1600/543718_10151391475140945_555506475_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2Okv4N1bifnM3DsSkw2U6lTXTk9l1n0XZV3IVN24-XieuPwO-hk0f1ighd9JrqYnlYu-2xdrNwIoSngnTAXO8dh_2cxIi5EfH1wYluk4TIVkm0gtdodJARyOkFzf0HfGKFYI9yg/s320/543718_10151391475140945_555506475_n.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2Okv4N1bifnM3DsSkw2U6lTXTk9l1n0XZV3IVN24-XieuPwO-hk0f1ighd9JrqYnlYu-2xdrNwIoSngnTAXO8dh_2cxIi5EfH1wYluk4TIVkm0gtdodJARyOkFzf0HfGKFYI9yg/s1600/543718_10151391475140945_555506475_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdQiSZ0Ddt8R6lc3ih3S-V_rBlHDxiv50lzx6iUuNLAhMHA66UFdyyAKQCRSYFuyG5p7lF05Zs4a_i5raXhlk9cXfi4eDDF7sKqC_gYprZoGsmThW_kOWQfJvpfxLR-R7dnbhWog/s1600/420958_10151411255300945_783130608_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEz9fy4Eim7a9fnypH49TppDlG8DBJB4dOGUiQT10r58CmDpt0T1JVF6RMX-7JgviEmmwrWPA8xUs4kE5TZFMkeeTVWKqa3a9TUdVZ04207Fdyk7q04QFQHAHEQepnp_s9pEZ54g/s1600/376438_10151239359770945_1830827344_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
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Edwan adalah awesome.<br />
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--<br />
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Muhammad Edwan Shaharirhttp://www.blogger.com/profile/15601174540942533511noreply@blogger.com1tag:blogger.com,1999:blog-31574010.post-19578048814092810052013-05-28T23:01:00.000+08:002014-07-09T15:56:44.712+08:00HOW NOT TO MAKE A BURGER.-<br />
<i>UPDATE: I MADE THIS BURGER WHEN I DIDN'T KNOW BETTER SO DON'T JUDGE ME.</i><br />
<i>It still made for a good burger though</i>.<br />
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i like burgers. they're simple and tasty. here in london though, susah nak dapat burger yg halal and sedap. it's always either tak halal, or tak sedap. so sometimes i make my own.<br />
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this is gonna make about 2 portions.<br />
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you need:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9jVaadXl-pc29efPh7wV3zuByn-Rq8PiU2KPyQnfVmvzl7YBmJr5PoPfIn9BUGYD_9vCPrmHRcJoIdKPpSXmhVAaNDWTFB1PVdYiYc1J5yGshdgVH-RXPFJO-bobReqahGSoTNw/s1600-h/woho+054.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9jVaadXl-pc29efPh7wV3zuByn-Rq8PiU2KPyQnfVmvzl7YBmJr5PoPfIn9BUGYD_9vCPrmHRcJoIdKPpSXmhVAaNDWTFB1PVdYiYc1J5yGshdgVH-RXPFJO-bobReqahGSoTNw/s200/woho+054.jpg" id="BLOGGER_PHOTO_ID_5205447514740855186" style="cursor: pointer;" /></a><br />
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<span style="font-weight: bold;">250g ground beef+salt+pepper, shaped into 2 burgers</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiROMkErQK8k2Ssu1-xYLrvNTH1RLTibGm5iCg4hOYSMFpDhoBlSOpJYYlhBvTpo1wI1NCDmBI95MfXwiOLz21QmdrFOOuw_zJNA__6jr9dWFWSrvK9pBF9qW89b-D14RjOnoR6vQ/s1600-h/woho+048.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiROMkErQK8k2Ssu1-xYLrvNTH1RLTibGm5iCg4hOYSMFpDhoBlSOpJYYlhBvTpo1wI1NCDmBI95MfXwiOLz21QmdrFOOuw_zJNA__6jr9dWFWSrvK9pBF9qW89b-D14RjOnoR6vQ/s200/woho+048.jpg" id="BLOGGER_PHOTO_ID_5205448017252028834" style="cursor: pointer; display: block; margin: 0px auto 10px; text-align: center;" /></a><span style="font-weight: bold;">1 large onion, cut into rings</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgslqtu9274ZZsrtqeyGQcE5kRUf6ncuVE1SHJX61rfKzCgsR7WbCYTteEun8NyfYkw41DaWxRVGzflwHsY8OuS3gcxwCxBgROxaoC5nJUrFdpp7lFstN1y5YP0gqoMhPnfng8SoQ/s1600-h/woho+049.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgslqtu9274ZZsrtqeyGQcE5kRUf6ncuVE1SHJX61rfKzCgsR7WbCYTteEun8NyfYkw41DaWxRVGzflwHsY8OuS3gcxwCxBgROxaoC5nJUrFdpp7lFstN1y5YP0gqoMhPnfng8SoQ/s200/woho+049.jpg" id="BLOGGER_PHOTO_ID_5205448403799085490" style="cursor: pointer; display: block; margin: 0px auto 10px; text-align: center;" /></a><span style="font-weight: bold;">4 button mushrooms, sliced</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjveRZD-Ggj4atlxBfpWm-JyHYa5v-z0u0wVQ3B1oeNyJackuq8icqfsdsXkzjCl5J07dST371f2t7NuATxWAOUxOGgf4JFd-kJw1EDxJW9ok_WyhpOdlVHIrWjbYLf2c6R43W9Kg/s1600-h/woho+051.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjveRZD-Ggj4atlxBfpWm-JyHYa5v-z0u0wVQ3B1oeNyJackuq8icqfsdsXkzjCl5J07dST371f2t7NuATxWAOUxOGgf4JFd-kJw1EDxJW9ok_WyhpOdlVHIrWjbYLf2c6R43W9Kg/s200/woho+051.jpg" id="BLOGGER_PHOTO_ID_5205448738806534594" style="cursor: pointer; display: block; margin: 0px auto 10px; text-align: center;" /></a><span style="font-weight: bold;">tomato slices</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU3jvI85HoyaEy3ZgrzFcNGGoMLPX-XSwcEmz4yGpRlsRJF0VtnaEyoneOnWGjGoIntKJ4N0kLoasgCZu8_LatDrhtkWNgw2rBRwGIGGWLNviibQ5W6qDVdNviI5JVIlT6Dyb4aA/s1600-h/woho+050.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU3jvI85HoyaEy3ZgrzFcNGGoMLPX-XSwcEmz4yGpRlsRJF0VtnaEyoneOnWGjGoIntKJ4N0kLoasgCZu8_LatDrhtkWNgw2rBRwGIGGWLNviibQ5W6qDVdNviI5JVIlT6Dyb4aA/s200/woho+050.jpg" id="BLOGGER_PHOTO_ID_5205449249907642834" style="cursor: pointer; display: block; margin: 0px auto 10px; text-align: center;" /></a><span style="font-weight: bold;">lettuce</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjax_xcJEhxXClZTn2WjbSVk8ggGhlkxqCWdFFJKb6VmKeB9-alpqoUbdBKJah0eYJjBJmzFBmx_q3mZV7dHVv-2c1brdHaQcvCYV3xKgmdMOpd370-yJrNWgzXq9QLFpCEZshK2A/s1600-h/woho+052.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjax_xcJEhxXClZTn2WjbSVk8ggGhlkxqCWdFFJKb6VmKeB9-alpqoUbdBKJah0eYJjBJmzFBmx_q3mZV7dHVv-2c1brdHaQcvCYV3xKgmdMOpd370-yJrNWgzXq9QLFpCEZshK2A/s200/woho+052.jpg" id="BLOGGER_PHOTO_ID_5205450005821886946" style="cursor: pointer; display: block; margin: 0px auto 10px; text-align: center;" /></a><span style="font-weight: bold;">burger buns</span></div>
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these are just basic stuff; if you want, you can whatever it is you want to the burger mix or whatever topping you prefer: pickles, chillies, blablabla.<br />
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now to cook the burger, heat up some oil in a pan until quite smoky. add the sliced onions first, and brown slightly.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghC8d_lE0i4NGpUg05SAUB-wKjjMCpbIz3ZL9gbu_mtYbCo56qqf1V7gpUaPWlDNGlUcBHqUH1-fUxcsV6liU0Iexx4CiE3hXUWiGMUK88WH2UfAGv_waI-6aq4xbnWeowRdJx7w/s1600-h/woho+056.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghC8d_lE0i4NGpUg05SAUB-wKjjMCpbIz3ZL9gbu_mtYbCo56qqf1V7gpUaPWlDNGlUcBHqUH1-fUxcsV6liU0Iexx4CiE3hXUWiGMUK88WH2UfAGv_waI-6aq4xbnWeowRdJx7w/s200/woho+056.jpg" id="BLOGGER_PHOTO_ID_5205451625024557554" style="cursor: pointer; display: block; margin: 0px auto 10px; text-align: center;" /></a>when the onions are soft a bit, put the meat in the pan.yuppo, same pan. jimat masa dan kuali. let them be for a moment.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5F7vJ-hCDMtbeprDRDAvYwE1kuyKLfAnyAme2CsmtSHkE1Y_fhtRLOfui-QacSxOZ5xWhB0lhLvQiKT2i5ZCwLfj2TL69EHlHimcpOKH9oxpwQXEeF3U1qLGep_BlAVkbgpZeLw/s1600-h/woho+058.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5F7vJ-hCDMtbeprDRDAvYwE1kuyKLfAnyAme2CsmtSHkE1Y_fhtRLOfui-QacSxOZ5xWhB0lhLvQiKT2i5ZCwLfj2TL69EHlHimcpOKH9oxpwQXEeF3U1qLGep_BlAVkbgpZeLw/s200/woho+058.jpg" id="BLOGGER_PHOTO_ID_5205451637909459474" style="cursor: pointer; display: block; margin: 0px auto 10px; text-align: center;" /></a><br />
while that's cooking, assemble the bun: i did mine, bread, lettuce, tomato. you can put mayo or mustard or apa-apa la that you like.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj14-AcQhGMWPPZgjZMV0VP2Pm8S9O91Sw8WIOwNuOCQZWEbjxWswwrF1puJz1IhbgVkGcbFMY-J3cHW1qwxOVdhOy-IWmoFlIDuoloXFxZu1bnyyOSYQVtyh5OQVmbmjxdAEf2-Q/s1600-h/woho+057.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj14-AcQhGMWPPZgjZMV0VP2Pm8S9O91Sw8WIOwNuOCQZWEbjxWswwrF1puJz1IhbgVkGcbFMY-J3cHW1qwxOVdhOy-IWmoFlIDuoloXFxZu1bnyyOSYQVtyh5OQVmbmjxdAEf2-Q/s200/woho+057.jpg" id="BLOGGER_PHOTO_ID_5205451633614492162" style="cursor: pointer; display: block; margin: 0px auto 10px; text-align: center;" /></a>now back to the pan. turn the burger over. kacau-kacau the onions a bit, don't burn them. put the sliced mushrooms in the pan now.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-4g4J32gftCZ0dOKPE-pLyBH-imAuUYEpPrV6MtfRmFqKqpH2J6V9yfAplONkPuLTWSkrsSUj8oxD9T3qZBoR7tL9euR4vmJh5pjtsRtkLBtPUculqcwVmmRfernBMTdU0VE3QQ/s1600-h/woho+059.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-4g4J32gftCZ0dOKPE-pLyBH-imAuUYEpPrV6MtfRmFqKqpH2J6V9yfAplONkPuLTWSkrsSUj8oxD9T3qZBoR7tL9euR4vmJh5pjtsRtkLBtPUculqcwVmmRfernBMTdU0VE3QQ/s200/woho+059.jpg" id="BLOGGER_PHOTO_ID_5205451642204426786" style="cursor: pointer; display: block; margin: 0px auto 10px; text-align: center;" /></a>now just cook until the burger is well done. you can do it a bit undercooked, but you risk a case of being badly sick la. when the meat is cooked, take it out, and leave it for a few minutes so the juices run out. this would make sure it won't make your burger bun soggy.<br />
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now assemble your burger. i finished my meat patty with some cheddar cheese. my assembly went: bun, lettuce, tomato, burger, mushrooms, cheese, onions, bun.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhimwLbKZ3Q2DuBuIkqjwtWGJtTVZLniAEXjlGD5vcYsdwkQgX6hri-K1l6eyo4k-KhCUG1_TZzct3nOQD_MRiQMeMcI9lybUnv9oDWI3XDTrFyBoLpd1oa12YFA578GtS8XsHgnw/s1600-h/woho+062.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhimwLbKZ3Q2DuBuIkqjwtWGJtTVZLniAEXjlGD5vcYsdwkQgX6hri-K1l6eyo4k-KhCUG1_TZzct3nOQD_MRiQMeMcI9lybUnv9oDWI3XDTrFyBoLpd1oa12YFA578GtS8XsHgnw/s400/woho+062.jpg" id="BLOGGER_PHOTO_ID_5205453600709513778" style="cursor: pointer; display: block; margin: 0px auto 10px; text-align: center;" /></a><br />
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<span style="font-size: 130%;"><span style="font-weight: bold;"><br /><br />--</span><span style="font-size: 100%;"><br />=</span><span style="font-weight: bold;"></span></span></div>
Unknownnoreply@blogger.com11tag:blogger.com,1999:blog-31574010.post-59760336268490583272008-08-09T02:31:00.004+08:002014-07-09T15:55:20.897+08:00Nasi Goreng Sambal Belachan Untuk Orang Bujang<div style="text-align: justify;">
--<br />
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<span style="font-weight: bold;">sambal belachan = rocks.</span><br />
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the more pedas it is, the better. of course, my dearest mother makes awesome sambal belachan as well, though she doesn't usually make it fiery hot. i, however, will try and make my sambal as hot as possible.<br />
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some people have been saying it's kinda ironic that i rarely talk about cooking or food on my blog considering what i'm studying<span style="font-size: 78%;"><span style="font-style: italic;">(for the uninformed, i'm studying to become a, uhm.. chef)</span></span>.<br />
<br />
anyways, here's something that'll do nicely for a meal, if you have some sambal belachan and leftover rice. this is a rough recipe, and you can adjust the ingredients accordingly, to taste. you need:</div>
<ul style="text-align: justify;">
<li>2 cups leftover, or cooled, white rice</li>
<li>a handful of ikan bilis. <span style="font-size: 78%;">or two handfuls. ikut suka la. i like mine banyak.</span></li>
<li>3-4.. or 5-6, tablespoons of sambal belachan. <span style="font-size: 78%;">again, ikut suka rasa.</span></li>
<li>one small onion, chopped. or sliced thinly.</li>
<li>salt+pepper to taste.</li>
</ul>
<div style="text-align: justify;">
<ol>
<li>heat about 2 tablespoons of oil in a kuali. </li>
<li>fry ikan bilis+onions until cooked but not crispy. </li>
<li>add the sambal belachan. stir. </li>
<li>add rice. mix well. season. </li>
</ol>
<br />
serve. with extra chilli padi, if you're so inclined.<br />
<br />
ta daa.<br />
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<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8D7eZJOblTJkcWAOTTYgGBbGrGgoKv28rQpkYoffGNKMPfyxsqFRkSvu1gSjZpuX1vXCUlVilMP_22nRvc_FnMsAgPON08lsp_Fb4SNP9UbC3xQNIrlOSOUZStNLgacLkLV0x6g/s1600-h/clicks+205+%28Medium%29.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8D7eZJOblTJkcWAOTTYgGBbGrGgoKv28rQpkYoffGNKMPfyxsqFRkSvu1gSjZpuX1vXCUlVilMP_22nRvc_FnMsAgPON08lsp_Fb4SNP9UbC3xQNIrlOSOUZStNLgacLkLV0x6g/s320/clicks+205+%28Medium%29.jpg" id="BLOGGER_PHOTO_ID_5232219536874104050" style="cursor: pointer; display: block; margin: 0px auto 10px; text-align: center;" /></a><span style="font-size: 85%;">without flash..</span></div>
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<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMgtPagYznE3ESNWyycAixEFQszyGaNnQSWcv_GA98d6OwSuEgRVCXdYI-1UURkY02d2-q9GAigX_33ZV7iQXQxcm-CcixfpQjsoLhZbBgBfV7fOZwTGwQvB1Qhc93pnrVsjSimA/s1600-h/clicks+202+%28Medium%29.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMgtPagYznE3ESNWyycAixEFQszyGaNnQSWcv_GA98d6OwSuEgRVCXdYI-1UURkY02d2-q9GAigX_33ZV7iQXQxcm-CcixfpQjsoLhZbBgBfV7fOZwTGwQvB1Qhc93pnrVsjSimA/s320/clicks+202+%28Medium%29.jpg" id="BLOGGER_PHOTO_ID_5232219536606911026" style="cursor: pointer; display: block; margin: 0px auto 10px; text-align: center;" /></a><span style="font-size: 85%;">with flash..</span></div>
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quick. easy. delicious. if you somehow manage to screw this up, it's your fault entirely.<br />
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Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-31574010.post-3334705210446248832007-06-09T23:12:00.001+08:002007-06-09T23:16:46.337+08:00gâteau au fromage avec compote de fraise<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpWBwiU-nj4n5g-XUkb9-kp6TY_hqKKeSElF1Yd1hXDhvKY_Bs6IT_FEB41XppnaaMyPW0Sq7KaITQfeksm9TsZyGuftemPwH5MuO5mDXZIZYGVGgJc9UNajU_cBmAoO-0nUrYHQ/s1600-h/530328549_93c2d9a198.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpWBwiU-nj4n5g-XUkb9-kp6TY_hqKKeSElF1Yd1hXDhvKY_Bs6IT_FEB41XppnaaMyPW0Sq7KaITQfeksm9TsZyGuftemPwH5MuO5mDXZIZYGVGgJc9UNajU_cBmAoO-0nUrYHQ/s400/530328549_93c2d9a198.jpg" alt="" id="BLOGGER_PHOTO_ID_5074082844411760658" border="0"></a><span style="font-weight: bold; color: rgb(255, 204, 0);">lemony cheesecake w/lemongrass infused summer berries compote </span>*<br /><span style="font-style: italic;"></span><br /><span style="font-style: italic;"></span></div><div style="text-align: left;"><font size="2"><span style="font-style: italic;">*compote is a cooked dish of fresh or dried fruits, simmered whole or in pieces in a sugar syrup<br /><br /></span>i did this for my pastry exam. sedap. hope it scores well. korg exam buat apa? tulis2 dlm kertas? hehe..<br /><br /></font><div style="text-align: center;"><font size="2">>;^p</font><br /></div><font size="2"><span style="font-style: italic;"></span></font></div>Unknownnoreply@blogger.com3