First day
Two days later
What a teacher!
Friday, January 27, 2012
Baaad Teacher...
Look at how a teacher caned Big M a week before Chinese New Year... for turning to the student seated behind and make monkey faces...
First day
Two days later
What a teacher!
First day
Two days later
What a teacher!
Tuesday, November 8, 2011
Brunede Kartofler (Caramelized baby potato)
Got this recipe from http://andrew-mccosh.suite101.com/how-to-make-christmas-danish-caramel-potatoes---brunede-kartofler-a266010
This dish taste very good and all dissappeared before I managed to snap some picture! It is easy to make (except fot the potato peeling part!) and fun to eat.
Ingredients
• 600 grams – Baby potatoes
• 5 Tablespoons - Butter
• 6 Tablespoons – Raw brown sugar
Method
1. Wash the baby potatoes thoroughly in the sink; especially if they are home-grown, to remove any acquired dirt or chemicals, peel them, and place them in a small cooking pot. Fill the pot with just enough water to cover them completely. This is important as the more water, the longer it takes for the water to boil, and consequently, the potatoes to cook. Add a pinch of salt to the water and place the pot on a medium to high heat, covering with a lid.
2. Once boiled, drain the potatoes, and leave to cool for a few minutes. In the meantime, warm a large frying pan or skillet over medium heat on the element. Making sure as to not let the pan get too hot, spread the brown sugar in a thin layer over the bottom of the pan. Once the sugar has started to heat in the pan, make sure you pay close attention to the sugar to make sure it does not burn, and avoid stirring so that the sugar does not caramelize together and form large lumps.
3. Wait for the very edges of the sugar to become a light brown, before adding the butter in several small chunks around the pan, as this will take far less time for the butter to melt. Once the butter has melted stir the mixture together until it looks like a thick brown sauce. This indicates that it is time to add the potatoes. Place all of the potatoes into the mixture, and keep stirring them in the mixture until they are completely coated in the caramel sauce. Once all of the baby potatoes are thickly and evenly glazed in the rich caramel sauce, remove them from the pan and place them in a bowl, ready to serve for dinner or lunch.
These traditional Danish sweet potatoes make a perfect Christmas dinner or Lunch, and should be served with roast pork, or Danish meatballs (Frikadeller) and red cabbage. This simple recipe can be made by everyone, even children. And is a fun and easy way to make a delicious side for almost any large meal.
This dish taste very good and all dissappeared before I managed to snap some picture! It is easy to make (except fot the potato peeling part!) and fun to eat.
Ingredients
• 600 grams – Baby potatoes
• 5 Tablespoons - Butter
• 6 Tablespoons – Raw brown sugar
Method
1. Wash the baby potatoes thoroughly in the sink; especially if they are home-grown, to remove any acquired dirt or chemicals, peel them, and place them in a small cooking pot. Fill the pot with just enough water to cover them completely. This is important as the more water, the longer it takes for the water to boil, and consequently, the potatoes to cook. Add a pinch of salt to the water and place the pot on a medium to high heat, covering with a lid.
2. Once boiled, drain the potatoes, and leave to cool for a few minutes. In the meantime, warm a large frying pan or skillet over medium heat on the element. Making sure as to not let the pan get too hot, spread the brown sugar in a thin layer over the bottom of the pan. Once the sugar has started to heat in the pan, make sure you pay close attention to the sugar to make sure it does not burn, and avoid stirring so that the sugar does not caramelize together and form large lumps.
3. Wait for the very edges of the sugar to become a light brown, before adding the butter in several small chunks around the pan, as this will take far less time for the butter to melt. Once the butter has melted stir the mixture together until it looks like a thick brown sauce. This indicates that it is time to add the potatoes. Place all of the potatoes into the mixture, and keep stirring them in the mixture until they are completely coated in the caramel sauce. Once all of the baby potatoes are thickly and evenly glazed in the rich caramel sauce, remove them from the pan and place them in a bowl, ready to serve for dinner or lunch.
These traditional Danish sweet potatoes make a perfect Christmas dinner or Lunch, and should be served with roast pork, or Danish meatballs (Frikadeller) and red cabbage. This simple recipe can be made by everyone, even children. And is a fun and easy way to make a delicious side for almost any large meal.
Monday, October 31, 2011
Birthday 2011
It was the monsters' birthday again. How time flies.
Blue Angry Bird!
Naughty Pig!
Pig and Angry Bird... Now I know why they fight all the time!
Small M four and Big M seven.
With cousins
Yummy chicken wing
Happy Birthday and love you kids....
Blue Angry Bird!
Naughty Pig!
Pig and Angry Bird... Now I know why they fight all the time!
Small M four and Big M seven.
With cousins
Yummy chicken wing
Happy Birthday and love you kids....
Friday, September 23, 2011
Dried Shrimp Sambal
This is a recepi from my mother-in-law. I love it very much. I have tried other recipe before where there were garlic and tumeric added. However, my taste bud still prefer this one.
This recipe can easily be halfed. 500g of dried shrimps is a lot!
Ingredient
500g dried shrimp
8-9 stalk lemon grass (more if you like the aroma)
20 stalk dried chilli
15-20 shallot
Half cup oil
Sugar and salt to taste
1) Wash and soak the dried shrimp until clean and soft.
2) Blend the shrimp coarsely
3) Cut the lemon grass, chille and shallot to smaller pieces before blending it to a paste (water can be added a bit for easier blending)
4) Heat the oil in a wok before adding the paste.
5) Stir fry until aromatic before adding the dried shrimp.
6) Stir fry until aromatic.
7) Add sugar (I didn't count how many tablespoons, but it was quite a lot. This dish suppose to be sweet, salty and spicy)
8) Add salt to taste if needed (as the dried shrimp can be salty)
BAD lighting!
This recipe can easily be halfed. 500g of dried shrimps is a lot!
Ingredient
500g dried shrimp
8-9 stalk lemon grass (more if you like the aroma)
20 stalk dried chilli
15-20 shallot
Half cup oil
Sugar and salt to taste
1) Wash and soak the dried shrimp until clean and soft.
2) Blend the shrimp coarsely
3) Cut the lemon grass, chille and shallot to smaller pieces before blending it to a paste (water can be added a bit for easier blending)
4) Heat the oil in a wok before adding the paste.
5) Stir fry until aromatic before adding the dried shrimp.
6) Stir fry until aromatic.
7) Add sugar (I didn't count how many tablespoons, but it was quite a lot. This dish suppose to be sweet, salty and spicy)
8) Add salt to taste if needed (as the dried shrimp can be salty)
BAD lighting!
Thursday, September 15, 2011
Butter Durian Cake
This recipe is from http://wokkingmum.blogspot.com. Purely for durian lovers only. If you are not that, stay far, far and farther away. Heavy duty staff... literally... I mean, with 250g durian, 250g butter and 250g flour...
Ingredients:
• 250g Mashed Durian Flesh (original was using 170g)
• 250g Butter
• 150g Castor Sugar (original was using 180g)
• 5 Eggs
• 240g Flour, sifted (Plain/All purpose)
• 2 teaspoon Baking Powder, sifted
How to do it:
1. Cream butter and sugar til light fluffy.
2. Add one egg at a time and continue beating.
3. Add in durian gradually and beat for 2 1/2 minutes.
4. Add in flour and baking powder.
5. Mix well.
6. Pour batter into a greased and lined 25cm X 25cam baking tray. ( I baked in 6' rectangle tin and muffin cups)
7. Bake at 180C for 40 to 50 minutes or till cake is done (check using toothpick)
A real staff!
Ingredients:
• 250g Mashed Durian Flesh (original was using 170g)
• 250g Butter
• 150g Castor Sugar (original was using 180g)
• 5 Eggs
• 240g Flour, sifted (Plain/All purpose)
• 2 teaspoon Baking Powder, sifted
How to do it:
1. Cream butter and sugar til light fluffy.
2. Add one egg at a time and continue beating.
3. Add in durian gradually and beat for 2 1/2 minutes.
4. Add in flour and baking powder.
5. Mix well.
6. Pour batter into a greased and lined 25cm X 25cam baking tray. ( I baked in 6' rectangle tin and muffin cups)
7. Bake at 180C for 40 to 50 minutes or till cake is done (check using toothpick)
A real staff!
Monday, September 12, 2011
15 Minutes Cupcake
I was quite surprise as such a simple cupcake tastes pretty good. As I added chocolate chips to it, I reduced the sugar to 100g so it wont be too sweet. As for flour, I reduced it to 200g since there would be less sugar, therefore less liquid.
Recipe from http://wokkingmum.blogspot.com
Ingredients:
• 225g Self Raising Flour, sifted
• 130g Sugar
• 125g Butter, soften
• 3 Eggs, lightly beaten (I use AA eggs)
• 60ml Milk
• 1 teaspoon Vanilla Extract
How to do it:
1. Preheat oven to 180C.
2. Place sugar, butter, eggs, milk and vanilla extract in a bowl.
3. Beat to combined.
4. Gradually add in the flour.
5. Beat well till mixture is smooth and pale.
6. Stir in chocolate chip, raisins, nuts, etc, if you like.
7. Spoon mixture into muffin cups.
8. Bake for 15 minutes till golden on top.
9. Cool on rack.
SImple and Good!
Recipe from http://wokkingmum.blogspot.com
Ingredients:
• 225g Self Raising Flour, sifted
• 130g Sugar
• 125g Butter, soften
• 3 Eggs, lightly beaten (I use AA eggs)
• 60ml Milk
• 1 teaspoon Vanilla Extract
How to do it:
1. Preheat oven to 180C.
2. Place sugar, butter, eggs, milk and vanilla extract in a bowl.
3. Beat to combined.
4. Gradually add in the flour.
5. Beat well till mixture is smooth and pale.
6. Stir in chocolate chip, raisins, nuts, etc, if you like.
7. Spoon mixture into muffin cups.
8. Bake for 15 minutes till golden on top.
9. Cool on rack.
SImple and Good!
Thursday, September 8, 2011
A Visit to National Science Centre in August 2011
The centre conduct activities during certain time of the day. If you plan to visit the centre, it is best to call them to confirm the activitie time. Otherwise, it would be like us. We reached there around 12.30pm where there was a break and most of the activities starts again at 2.30pm.
Tel:03-2089 3400
Their opening time is 9.00am to 5.oopm
Ticket priced at RM8.00 for adult and RM5.00 for children
(inclusive of dinosour exhibition.). The rate is cheaper if you do not want to include the dinasour exhibition)
Free entrance for children below 4 years old
Small M and dino
Big M and T-rex
Grasshopper U
Grasshopper Me
Print yourself!
Can you make this quick? You are wasting my time
Roar T-rex! ROAR!
Tel:03-2089 3400
Their opening time is 9.00am to 5.oopm
Ticket priced at RM8.00 for adult and RM5.00 for children
(inclusive of dinosour exhibition.). The rate is cheaper if you do not want to include the dinasour exhibition)
Free entrance for children below 4 years old
Small M and dino
Big M and T-rex
Grasshopper U
Grasshopper Me
Print yourself!
Can you make this quick? You are wasting my time
Roar T-rex! ROAR!
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