Life is full of surprise...
p/s: huhuhu...btul2 (o_O')
Posted by Santai~~~ngeee
Pure Cambogia Ultra
11 years ago
Wednesday, November 18, 2009
Monday, November 16, 2009
"Wahai Maha Pengasih,jika sahabatku jatuh cinta,benihkan cintanya pada seseorang yang melabuhkan cinta padaMu. Agar bertambah kekuatannya untuk mencintaiMu...
Wahai Maha Penyayang,jika sahabatku jatuh hati,izinkanlah dia menyentuh hati orang yang hatinya tertaut padaMu. agar sahabatku tidak jatuh dalam jurang cinta yang murah...
Wahai Maha Pengasih, jika sahabatku rindu, rindukanlah dia pada seseorang yang merindui syahid di jalanMu…
Wahai Maha Penyayang,jika sahabatku rindu, jagalah rindunya pd Mu. Agar dia tidak lalai dari merindui syurgaMu..."
Hepi Besday Ijoy
well masing2 pon bz ngan FYP (ngeri ok) and segale mak nenek yang ade...
oleh kerana, ak je yg ade masa terluang hehe..(walaupon ngah final) ak hapdate gak la...
so ak decide nk syok sendiri menulis blog nih...(well diz is my blog ...suke ati ak la kan)...hehe
Semalam besday Ijoy...so Happy Belated Birthday to Ijoy!!!! n ko skang da layak utk mengundi...keh3
Ijoy in action...Yeah!!!
Sori Ijoy, ak taw ko kecewa sbb x dpt celebrate arijadi, yg sememangnye jatuh pd ari 1st paper (Business n Cyber Law)...tp seperti yg Kak Mah (from geng Vogue de Divas) lontarkan ayatnye smlm ini adalah hadiah terbaik wat ko... huhu...bertabah la ijoy!!!
Nway ak doakan semoga ko dipanjangkan umur n dimurahkan rezeki...hehe
Owh ..tetibe ak rasa cam nk tukar je layout blog yg sememangnye terlalu dull n agak tidak menarik ini...kuang3...so nk kene tanya Gedix nih...
haih...time2 exam camni la nk tukar layout la nk update blog la etc2...wth...(well ini adalah ritual yg akn berlaku dikalangan dak2 UTP time exam..ngeh3)
To kengkawan ITIS Jan '06...Good Luck 4 Exam!!!!
k...sok luse la plak ak hapdate lg...xpon kalu rajin mlm nih ak hapdate...cam banyak je critenye yg ingin ak lontarkan di sini...hehehe
Posted by Santai~~weee
Thursday, May 21, 2009
hapdatenya blog ini...kui3
aiseh ....lama sudah aku x hapdate blog ini...nak harap kan si gedik n gedix tuh alahai sampai berjanggut pon lom tentu hapdate blog nih....heheehehe...
lallalalala....
lallalalala....
Monday, March 16, 2009
Long Time No SEEE~~
Hahahhaa....long time no seee hehehe....lama x update. Sori la ek kengkawan...kami bukan aper cume luper bayar bil tenet...nih la jd nyer == no connection huhuhu....
Hari ni Gedix ader suh post sometin' but aku malas nak edit hehehhe...sori Gedix sok aku post...da x larat nak edit setan da bergayut kat mata aku nih...hish jahat tol...Gedik da lama terbongkang tdo bese la kol 9 je trus tdo minah tuh....huhuhu
Sebenarnyer ari nih aku bz sangat2 sampai rasa nak angkat kaki tangan pon da x larat...huhu
Tp nasib bek la ader penambah tenaga...Nasi Beriyani...yeay!! dapat 2 bungkus lg hehehehe time kasih En. Anuar (tuan pembelanja)...
K la sok la plak update....ngantuk giler nih...daa~~
Hari ni Gedix ader suh post sometin' but aku malas nak edit hehehhe...sori Gedix sok aku post...da x larat nak edit setan da bergayut kat mata aku nih...hish jahat tol...Gedik da lama terbongkang tdo bese la kol 9 je trus tdo minah tuh....huhuhu
Sebenarnyer ari nih aku bz sangat2 sampai rasa nak angkat kaki tangan pon da x larat...huhu
Tp nasib bek la ader penambah tenaga...Nasi Beriyani...yeay!! dapat 2 bungkus lg hehehehe time kasih En. Anuar (tuan pembelanja)...
K la sok la plak update....ngantuk giler nih...daa~~
Thursday, March 5, 2009
Oh, Noooo..!!!!
Alalala...abis la aku....
Kerja jahat aku da diketahui....hancur..!! habis!!! ades2
Camner la leh kantoi lak...hehhee...
Tp nasib bek la org tuh bek ati lepas kan aku...tp bek ati dier bersyarat...damn!!
Nih la akibatnyer bwk bukak and guna tenet cara haram....tp yg diorg pegi block sapa suruh....hehehe aku wat la plan lain kalu x leh bukak...hehehe...nk bukak blog je pon kene block ...x ke hampeh...aku nak luah perasaan pon susah hehehe...(lantak la kome phm ke x phm aper benda yg aku tulis nih...hehehe)
POSTED BY SANTAI.....~~weeeeeeee
Recipe for diz Week:BASIC CRUST
Hari ni gedik nak start kelas membuat pai(pie), gedik pn bukan la expert sangat… So kalo ade buah fikiran, share2 r.. Bleh la kite membuat pai yang sedap, lazat, lagi berkhasiat untuk di sajikan kepada tetamu, kengkawan mahupun dermawan..wahkahkah!!
Untuk starting dia, kite belajar buat kerak (crust) je dulu. Kalo korang nak jugak wat inti dia walopun belum belajar lagi.. Korang letak la kari ke, nasik ke (ala2 kerak tu jadi pinggan), tak nak letak pape pn bleh.. Simpan je kerak tu dalam almari kace bersame sume pinggan mangkuk jenama arcopal, alcoroc, pyrex ke, etc korang tu ye…
BASIC CRUST
This is the perfect crust for fruit-based pies as well as for savoury tarts:
280 g (10 oz) plain flour
1/8 tsp salt
115 g (4 oz) vegetable shortening
115 g (4 oz) cold unsalted butter
1 large egg
2 tsp white vinegar
2 tbsp ice-cold water
Combine the flour and salt in a large mixing bowl. Cut the vegetable shortening and butter into small chunks and add to the flour mixture. Using a pastry blender or two knives in a criss-crossing motion, blend the butter and shortening into the flour mixture until it has the consistency of damp sand, with few pea sized pieces of butter and shortening remaining.
Using a fork or wire whisk, beat the egg with the vinegar and water. Slowly pour the egg mixture over the flour, stirring only until the mixture moist. The dough should stick together and be able to hold the form of a ball. Divide the dough into two balls and wrap each one in plastic wrap. Smooth each ball of dough with a rolling pin so it forms a flat disc that fills the corners of the plastic wrap. Chill in the refrigerator for a minimum of half an hour. (If it has been chilled for a long time, it may need to soften slightly before use.)
To roll out the crust, unwrap one disc and place on a lightly floured surface. Roll the dough from the centre of the disc to the edge, until the crust is the desired thickness (usually 3 mm or 1/8 in thick) and at least 2.5 cm wider than the pie dish. If the dough is sticking to the rolling pin, try placing a sheet of plastic wrap over it and then rolling it out.
Remove the plastic wrap and transfer the crust into the pie dish by rolling it onto the rolling pin and then positioning it over the pie dish. If the crust is sticking to the rolling surface, carefully separate it by sliding a sharp knife or metal spatula between the crust and the rolling surface.
Carefully press the dough into the pie dish. If any cracks appear during the transfer, use lightly floured fingers to push the seams back together. For single crust pies, crimp the edge decoratively, using your fingers or fork tines. Dough can be stored in the refrigerator for up to 3 days. If you wish to freeze the crust, first roll out the dough and line your pie dish. Once the crust is frozen, gently remove it from the pie dish and freeze in a large freezer bag for up to 3 months. Makes enough for two 20- or 23-cm (8- or 9-in) pie crust.
QUICK & EASY SHORTCUT:
Grate chilled pie dough into the middle of a 23-cm (9-in) pie dish. Press evenly into the plate, beginning in the centre and working outwards, until the crust covers the bottom and sides of the dish. Crimp the edge decoratively.
Basic crust variations
Citrus crust:
prepare the basic crust, adding the zest of 1 lemon (1 to 2 teaspoons) to the flour mixture, and using 2 teaspoons of lemon juice in place of white vinegar.
Wholemeal crust:
prepare the basic crust, reducing the plain flour to 140 g (5 oz) and adding 140 g (5 oz) wholemeal flour.
Cinnamon crust:
prepare the basic crust, adding 1 teaspoon of cinnamon to the flour mixture.
Cheddar crust:
prepare the basic crust, increasing the flour to 335 g (12 ½ oz) and adding 1 tablespoon of sugar to the flour mixture. Reduce the vegetable shortening to 85 g (3 oz). once the butter and shortening have been blended, cut in 115 g (4 oz) of grated mature cheddar cheese until just incorporated. Increase the ice water as necessary.
Polenta crust:
prepare the basic crust, reducing the plain flour to 215 g (7 ½ oz). add 85 g (3 oz) polenta to the flour mixture.
Source:
500 PIES & TARTS, Rebecca Baugniet, Page One Publishing Private Limited, 2007, pg 18-19.
Untuk starting dia, kite belajar buat kerak (crust) je dulu. Kalo korang nak jugak wat inti dia walopun belum belajar lagi.. Korang letak la kari ke, nasik ke (ala2 kerak tu jadi pinggan), tak nak letak pape pn bleh.. Simpan je kerak tu dalam almari kace bersame sume pinggan mangkuk jenama arcopal, alcoroc, pyrex ke, etc korang tu ye…
BASIC CRUST
This is the perfect crust for fruit-based pies as well as for savoury tarts:
280 g (10 oz) plain flour
1/8 tsp salt
115 g (4 oz) vegetable shortening
115 g (4 oz) cold unsalted butter
1 large egg
2 tsp white vinegar
2 tbsp ice-cold water
Combine the flour and salt in a large mixing bowl. Cut the vegetable shortening and butter into small chunks and add to the flour mixture. Using a pastry blender or two knives in a criss-crossing motion, blend the butter and shortening into the flour mixture until it has the consistency of damp sand, with few pea sized pieces of butter and shortening remaining.
Using a fork or wire whisk, beat the egg with the vinegar and water. Slowly pour the egg mixture over the flour, stirring only until the mixture moist. The dough should stick together and be able to hold the form of a ball. Divide the dough into two balls and wrap each one in plastic wrap. Smooth each ball of dough with a rolling pin so it forms a flat disc that fills the corners of the plastic wrap. Chill in the refrigerator for a minimum of half an hour. (If it has been chilled for a long time, it may need to soften slightly before use.)
To roll out the crust, unwrap one disc and place on a lightly floured surface. Roll the dough from the centre of the disc to the edge, until the crust is the desired thickness (usually 3 mm or 1/8 in thick) and at least 2.5 cm wider than the pie dish. If the dough is sticking to the rolling pin, try placing a sheet of plastic wrap over it and then rolling it out.
Remove the plastic wrap and transfer the crust into the pie dish by rolling it onto the rolling pin and then positioning it over the pie dish. If the crust is sticking to the rolling surface, carefully separate it by sliding a sharp knife or metal spatula between the crust and the rolling surface.
Carefully press the dough into the pie dish. If any cracks appear during the transfer, use lightly floured fingers to push the seams back together. For single crust pies, crimp the edge decoratively, using your fingers or fork tines. Dough can be stored in the refrigerator for up to 3 days. If you wish to freeze the crust, first roll out the dough and line your pie dish. Once the crust is frozen, gently remove it from the pie dish and freeze in a large freezer bag for up to 3 months. Makes enough for two 20- or 23-cm (8- or 9-in) pie crust.
QUICK & EASY SHORTCUT:
Grate chilled pie dough into the middle of a 23-cm (9-in) pie dish. Press evenly into the plate, beginning in the centre and working outwards, until the crust covers the bottom and sides of the dish. Crimp the edge decoratively.
Basic crust variations
Citrus crust:
prepare the basic crust, adding the zest of 1 lemon (1 to 2 teaspoons) to the flour mixture, and using 2 teaspoons of lemon juice in place of white vinegar.
Wholemeal crust:
prepare the basic crust, reducing the plain flour to 140 g (5 oz) and adding 140 g (5 oz) wholemeal flour.
Cinnamon crust:
prepare the basic crust, adding 1 teaspoon of cinnamon to the flour mixture.
Cheddar crust:
prepare the basic crust, increasing the flour to 335 g (12 ½ oz) and adding 1 tablespoon of sugar to the flour mixture. Reduce the vegetable shortening to 85 g (3 oz). once the butter and shortening have been blended, cut in 115 g (4 oz) of grated mature cheddar cheese until just incorporated. Increase the ice water as necessary.
Polenta crust:
prepare the basic crust, reducing the plain flour to 215 g (7 ½ oz). add 85 g (3 oz) polenta to the flour mixture.
Source:
500 PIES & TARTS, Rebecca Baugniet, Page One Publishing Private Limited, 2007, pg 18-19.
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