Zairul, Zack, Harisa and Sasha's FotoPage

By: zairul and zack

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Thursday, 7-Dec-2006 17:32 Email | Share | | Bookmark

Made a couple of taggies out of the pictures I have in my pc.

Autumn Tag

Food Tag

Takde godek2 computer sampai YM ku menjadik mangsa lalu bengong

MamaFami >> hahahaha mama..tu bukan advert mama..tu namanyer showing off ( hampeh betul zack ni adaaaakaaa... )
rossya >> hehe..just imagine la all the fat and calories that came with it
KNizam >> mekaseh KNizam..zack pakai Fireworks most of the time
Nabialishad >> ekeke..nak rasa kena mai sini la kak
nic >> thank you very much nic! that sure means a lot to me
nadine >> hi nadine..thank you sbb mai jgk fp zack..i'm using Panasonic Lumix FZ5..and most of the time I edit my pictures guna Fireworks or Adobe Photoshop
nadia >> sure is fun memasak..especially if u have someone utk makankan all the food..zack buat frame tu pakai Fireworks slalu, jrg pakai PS..zack buat a white canvas at the back of the picture pastuh buat drop shadow guna filters tool at the white canvas belakang gamba tu ( mcm susah jer nk paham explanation zack ni ) usually buat benda ni kena pakai layers.. cuba nadia tgk kat help or tutorial soft nadia tu..mesti ada
cik_bawang >> ooooo..cik bwg dah try yek recipe tu..i'm glad u liked it tu pon recipe dpt from kawan..bleh2..thanks cik bwg! i'll link u to my fp as well
Sabrina >> Thanks Sab
d/u/s/y/u/m >> ekekekek..nape dusyum? takut lapar ke?
za >> yuppppp....makan selagi boleh!!
yusoff+yana=azhad >> hehehe...rombongan cik kiah ke sukan komanwel!
oshin >> heheh..tu name glamer zack tu..antique gituh!
phalinn >> Thanks Phalinn! I usually use Fireworks..somehow easier to use compared to PS..nama cikkiah tu nama glamer zack yg lagi satu

Friday, 1-Dec-2006 14:13 Email | Share | | Bookmark
Let's Sukiyaki !

View all 4 photos...
Like I mentioned in my previous post, we finally had the chance to eat Sukiyaki for the 1st time, after wondering how it would taste like for so long ( we're so used to eat Nabe- Japanese version of the Steamboat, we all know it was time to change to something else )

Anyways, after K.Siti ( a Japanese, married a Malay and now is back in Japan sbb ikut husband dia dtg buat PHD kat Okadai ) showed me how to prepare the basic things to make Sukiyaki, I thought I should I try doing this at home. So I went to the supermarket, bought a sukiyaki pot and the ingredients.

Making sukiyaki at home is so simple, all you have to do is cut up all the ingredients, make the base sauce and that's it! Pretty easy huh?

Sukiyaki is a Japanese dish in the nabemono ("one-pot") style. It consists of thinly-sliced beef, tofu, ito konnyaku (a type of noodles), negi (welsh onions), Chinese cabbage, and enokitake mushrooms among other ingredients. Generally sukiyaki is a dish for the colder days of the year and it is commonly found on the menu of bōnenkai, a Japanese year-end party.

The ingredients are slowly simmered in a shallow iron pot in a mixture of soy sauce, sugar, and mirin. Before being eaten, the ingredients are dipped in a small bowl of raw, beaten eggs.- Sukiyaki, Wikipedia


Strips of beef
Japanese tofu
Chinese cabbage
shirataki noodles

for the sauce:
Japanese soy sauce (shouyu)
Mentsuyu((it's a special sauce for soup noodles)
brown sugar
thick soy sauce ( kicap pekat )

How to make:

1. Cut up all the ingredients and put on a big plate.
2. Prepare the sauce: in a pot, boil water with shouyu, mentsuyu, brown sugar, salt and a little bit of thick soy sauce.
3. How to prepare sukiyaki:
(i) On your sukiyaki nabe/pot, put in around 1-2 tbsp of oil
(ii) Lightly saute the beef strips
(iii) Place the cut up veggies around the nabe
(iv) Pour in the base sauce and cover. Simmer for 10 minutes
4. How to eat sukiyaki:
(i) In a small bowl, break and egg and beat it lightly ( or you can beat it a little bit longer if you want to )
(ii) Take out simmered beef strips and veggies and dip in the raw beaten eggs and stuff it in your mouth!

** I didn't put the amount for each ingredients because it usually varies, and you can adjust to how thick you want your base sauce to be, or how much stuff you want in your sukiyaki.
** It might be hard to prepare the base sauce if you don't have Japanese shouyu and mentsuyu. But if I'm not mistaken, they sell ready made sukiyaki sauce in supermarkets now, but make sure it's a halal one because if you buy the Japanese Sukiyaki sauce, mos t of them have sake/alcohol in it.

Thanks to K.Siti for showing us how to eat sukiyaki

And later on today, I made some coconut blossoms, using the recipe I found at K.Rossya's fp. It was really easy to make, but too bad I didn't have any fresh grated coconuts or it would've tasted wayyyyy better. I used dry coconut strips, but nevertheless it was yummy. The texture of these mini delights are soooo wonderful. It's like eating a softer version of apam

I made mine in my madeleines trays so they look a wee bit like madeleines The taste is way different though

* Recipe can be viewed at K.Rossya's Steamed Coconut Blossoms

Thanks K.Rossya!

It's been awhile since I last posted a picture of Sasha ( we call her Kashang ) She's been eating a lot lately, and I noticed she's put on weight a little bit. I guess it's that winter fat she needs to keep her warm And she's a lot more manja nowdays, again..because of winter. Time sejuk2 la baru nk dtg snuggle kat org..kalu summer, harammm nk peluk pon dia marah

This is an old picture of her terlentok-lentok was sooooo cute sbb first time tgk dia terlentok time tidor

Do you guys remember that old one-hit-wonder song, Sukiyaki by 4pm?



It's all because of you,
I'm feeling sad and blue
You went away,
Now my life is just a rainy day and I love you so,
How much you'll never know
You've gone away and left me lonely.

Untouchable memories
Seem to keep haunting me
Another love so true,
That once turned all my gray skies blue
But you disappeared,
Now my eyes are filled with tears
And I'm wishing you were here
With me soaked with love all my thoughts of you
Now that you're gone I just don't know what to do
If only you were here,
You'd wash away my tears
The sun would shine,
Once again you'll be mine all mine
But in reality, you and I will never be cos
You took your love away from me.

Girl, I don't know what I did to make you leave me
But what I do know is
That since you've been gone there's such an emptiness inside,
I'm wishing you to come back to me.

If only you were here,
You'd wash away my tears
The sun would shine,
Once again you'll be mine all mine
But in reality,
You and I will never be cos
You took your love away from me.
Oh -- Baby you took your love away from me.

note: I wonder what the real Sukiyaki has got to do with the lyrics of this song. They didn't even mentioned anything about beef strips being sauted! natsukashiii naaaaaa...

mapley >> hohoooo..boleh problem
MamaFami >> hihihihihihi....itula mama, skali tgk mmg mcm madeleines
lea >>thanks lea! Kitorg kat sini belajorrrr
zakiahzainudin >>zack dpt kucing tu from K.Zaza I'm a sucker for cats..Sasha is my stress reliever yg mixer tu kan, akak bgtau la akak nk model yg mana, and lemme know..zack tolong tgk2kan kat yahoo auction nanti
rossya >>aaa..mirin ni kan K.Rossya, is usually made of rice wine (mcm sake) and is usually according to K.Siti, skrg ni ada gak mirin yg bukan wine still the percentage of alcohol is still there laa..slalu dlm 0.01~0.05%..we try to avoid anything with mirin though..ganti ngan gula perang or honey. tp rasa dia lain sket laaa..
Shah, Sya, Syahmi >>huhuh..tula K.Yan, kdg2 mmg tak tertelan gak makanan jepun entah ler, tekak zack semua pon jalan
Mademoiselle Ayu >>tula Ayu, kalu dgr Sukiyaki jer mesti ingat lagu nyer..bukan makanan nyer
KNizam >>yeaah...pastu KNizam leh aa mintak MAS turun kan harga tiket nak balik march ni
riena >>hihihi..bukan sbb rajin sgt riena..sbb semangat nk makan tu kuat..tu yg buat gak akhirnye
yusoff+yana=azhad >> ke K.Yana? maaa..ada certain org mmg taleh telan makanan jepun compare to sukiyaki, zack rasa nabe still ok lagi kot
sweetfrosting >>ikikikik...zack tiap2 ari gigit telinga die gerammmmm kdg2 tu..
Sabrina >>tula,bukan slalu dot amek gamba dia dok diam camtu..jenuh kdg2! Yup, sukiyaki ni mmg simple, all u need is the base sauce and campak je dlm periuk!
korok >> kuih2 tu utk TUAN punye kucing..kucing tu makan makanan kucing jer..kasik nasik ngan ikan goreng pon tamau
nn >> eekekek...tula, panjang gak lagu tu..nanti2 zack tulis yg version Japanese lak
strozze >> haa..kena try sukiyaki ni strozze
nic >> hehehe..sebenarnya lagu Sukiyaki tu version asal dia dlm Japanese, tp dituko ke English Sasha tu nampak jer cute, tp garang nye...mak aiiii!
Nabialishad >> haaa..tula, mula zack awal2 dtg Jepun dulu pon cam cuak gak nk makan raw egg, tp bila dah rasa..uihhhhhh...sodaaappppp! aah,coconut blossoms zack buat dlm bekas madeleines..saje nk kasik rupa dia lain sket
e c a h >> hoho.."cucikaki"?? aiyolah drama melayu..hehehe..nama characters slalula pelik2

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Monday, 27-Nov-2006 13:11 Email | Share | | Bookmark
A Soaking Weekend

Yeah, it was raining the whole weekend! I guess it's that kind of rain you get before winter strikes..the one that gets all the leaves falling down onto the ground and leave the trees naked. The winds are getting pretty strong as well, and I just hate it when I'm going the direct opposite way of the wind, makes me feel like damn, I'm just not moving forward! ( I cycle to school, you know how that would be )

Anyways, though it was raining throughout most of the days, we the kids in Okayama are rarely discourage by Mother Nature's great 'blessings' - nope, not even the rain can stop us from dragging our feet to Nipah's house for a free dinner nama lagi free kan

We had Sukiyaki and Japanese Curry prepared by K.Siti and Ayu-san, both Japanese who had converted to Islam.. and needless to say, the dinner was FABULOUS! I one the other hand, made swiss rolls for the get-together since I didn't get to help them prepare dinner. I use the Swiss Roll recipe from our dearest K.Rossya, after being encouraged by Mamafami to try.. And mama, you were was very easy to make and I did make only half of the original recipe and got 2 rolls out of it!

As for the recipe, you can refer to K.Rossya's entry: Swiss Roll ( the recipe is written in Malay ) or Mamafami's entry ( Mama's entry has the recipe written in English ) I did skip out the jam because thinking that the cake would already be sweet, adding the only jam I had in the fridge; store-bought strawberry jam and durian jam wouldn't probably do the I just spread the buttercream only ( I mixed the buttercream with diced almonds and 1tsp of orange essence )

As for the night before, I remembered I took some pictures of my deep fried chicken for the nasi ayam I cooked for dinner. The recipe is pretty much simple:

Chicken parts, boiled
oyster sauce
thick soy sauce
minced garlic

Mix 'em together and deep fry. Before frying 'em I didn't really have time to marinade the chicken with the sauce so what I did was I wrapped the bowl of chicken mixed with the sauce and microwaved it for 1-2 minutes. Then I lightly fry them, with medium heat, take 'em out and dip into the sauce and fry for the 2nd time. Never tasted better! This is my way though, anybody who has any better tips or recipes are welcome to share


I have more exams coming.. 'Tis the season to be SHLEEEPPPYY la la la la la la la la laaaaa....

Bloody hell... lagi 3 months!! ** grasping for air **

ibuAliffNuqman >> hoho..bahaya tu sampai jilat pinggan..kan dah elok2 makan kek abes pinggan pon dimakan jugak
rossya >> MUCH THANKS TO K.ROSSYA for sponsoring the recipe..ehehehhe..without the recipe, maka takdolah swiss roll zack tu haa. thank you K.Rossya! The cake was yummy
aZeeMaH >> haaa..bleh bleh..kasik ler alamat
maR >> dah lama try nak buat ayam kicap camtu utk nasik ayam, but before this asik tak jadik jer..that was the first time the chics turned out just like i wanted! ( i think it was the microwaving that did the trick )
Sabrina >> heheh..tu la Sabrina..kena cuba baru tau susah ke senang..and yup, it was easy! especially if you a sturdy mixer at hand ayam tu mmg zack masak utk nasi ayam pun..hope you guys'll like it
Ida >> haaaaaaa...tu la K.Ida..kena buat dah la pasnih mcm zack, Mama yg encourage zack buat..and then i made them!
tasikbiru >> tu swiss roll cream terlebih tu heheheh..
nic >> ekekek..itula bila kemalasan melanda..mcm la zack, tadela sokmo rajin ( dah try ek tip tu? good for you! I'm glad u liked it )
~ mummy damia(irra) ~ >> haa tu makna nye kena masak la mummy damia
::gee:: candidsyndicate >> thanks for coming again gee.. I'm still an amateur in this food photog thingy..still tgh blajo2 lagi..but I'm happy that you find the pictures lawa..and the pictures in your fp pon cantek bangat jugak!
mummy hamim2 >> thank you mummy hamim.. zack by tgk recipe book and other foodblogs yg gambo lawa2..byk blaja from situ
Nabialishad >> hahahaha..tu la K.Nabia..bila udah di-roll cake nyer and dipotong, baru zack perasan..mak ekauuuuuu! byk gile cream
sweetfrosting >> haaaaaaaaa..... boleh join Zairul ni. Dia pon anti kicap gak
afzan >> yup, sila2..tak buat nasi ayam, makan ngan nasi biasa pon sedap jer heheheh
silvershadow >> hahahaha..that's a good idea indeed. letak sos n kicap pastu tambah sendiri ikut tekak masing2 zack pon dah try byk kali, baru this time jadik..huhuhu..usaha tangga kejayaan!
MamaFaMi >> special thanks to mama oso.. akhirnya zack buat gak atas persuasion were right about the taste..mmg sedap n lembut! I'm definitely gonna make these again now dat mama mention, baru zack perasan..kalu buat kaler kuning mmg jadik 'traffic light swiss roll' bab ayam tu mama, kalu goreng sekali pon boleh jer tp kena celup lama sket la dlm sos nyer
e c a h >> haaaa..tu la ecah. pekena nasik ayam sepinggan!
rany >> thank you very much rany for the lovely compliments..kembang kencup idung zack menahan bangga
CYKM >> aa..cuba dok depan air-cond ker..kasik sejukkkkk sket perut nyer takpon gi beli nasi ayam kat pasar malam..gerenti tak panas dah perut hehehe
KNizam >> haaa..nak ayam kicap kena gi beli ayam n kicap pastu masak la KNizam hehehe..tak pon mintak ler sesape masakkan
::gee:: candidsyndicate >> alahai...segan nyer zack zack amek gambo biasa jer gee..still learning yup, zack pon suka K.Rossya punye food pics. Mcm dlm buku resepi gituh..nways, thank you very much for the lovely compliments terharuuuuuuu
d/u/s/y/u/m >> Hi Dusyum! haah laa..lama tak nampak byg Dusyum ek.. wah wah..abg long dah setahun lebih yer makin comeiiii ajer zack tgk

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Wednesday, 22-Nov-2006 13:41 Email | Share | | Bookmark
Fried Rice and Brioches anyone?

Today I started my day early, cleaning the kitchen and room. I felt pretty refreshed from last night's sleep so all the energy was there waiting to be used. So made both of us a pretty big breakfast today.

I had some leftover rice from yesterday's dinner, and so happened I had some shrimps in the fridge as well - which could only lead me to making Chinese Fried Rice. I remember this very good tip I got from a cooking show I watched a long time ago.

Yup, MIX 'EM TOGETHER! I dunno if any of you've already known about this..but it's a great way to have those eggs spread out nice and even in your fried rice. You should also make sure that your wok is REALLY hot and well oiled. You have to fry all the ingredients fast and constantly stirring the rice and frying should not be more than 5 minutes ( to serve for 2, so if you're cooking for a crowd, I suggest you make them in portions..the fried rice will taste better! ) This is why you need to have the wok HOT!

Here's how I make my Chinese Fried Rice

2 cups white rice
6-8 shrimps
1/2 of 1 chicken breast, diced
2 cloves garlic, finely minced
1/2 green onion, minced
1 tsp minced ginger
mix veggie
2-3 eggs
2 tbsp oyster sauce
2 tbsp spring onions
2 tbsp fried shallots ( bwg goreng )
2 tbsp veggie oil + 1 tbsp sesame oil
salt, white & black pepper, sugar to season

How to make:

1. Prepare all the ingredients; Have them placed in bowl along with the seasonings; oyster sauce, salt, sugar and pepper. Make sure that everything is within your hands reach because you'll be cooking very fast, so you won't have time to run to the sink or table for the ingredients.
2. Heat up the wok, put in the oil and check to make sure that the wok is really hot by sprinkle a little bit of water to the side of the wok and it should steam up very quickly.
3. Pour in onions, garlic, chicken and shrimps. Stir quickly followed by the oyster sauce and mix veggie. Pour in the rice mixed with eggs ( see the TIPS picture above ) and stir fry quickly. Use a big spatula is you need to. It sure helps sometimes
4. Lastly add in the spring onions, fried shallots and season with enough salt, sugar and pepper of your liking. VOILA!

Yum Yum

After that I made some brioches, which I got the recipe again from the great cook, Nicky of Delicious:Days. The recipe is really easy to follow and the bread taste heavenly! This is my 3rd time making these brioches and I never feel tired of 'em! I changed the inside a little bit though, experimenting with a different taste since I've already tried the original recipe

500 g bread flour
250 ml warm milk
75 g white sugar
75 g melted butter
1 egg
10 g instant yeast
a pinch of salt
melted butter to brush
**orange zest
**diced almonds
**nutmeg & cinnamon powder ( 1/4 tsp each )

** is optional. You can ditch 'em and the bread will still taste great!

How to make:

1. Sift flour in bowl, make a hollow in the middle, pour in the warm milk and 1 tbsp of sugar plus the instant yeast. Stir lightly and leave it for 15 minutes.
2. Add in the remaining ingredients and knead for 10 minutes. Leave dough to proof for 45-60minutes ( or until doubled )
3. Knead the proofed dough lightly, and shape them into 14 even portions. You can put them in muffin cups and bake them in muffins trays like Nicky does it but I didn't want my brioches to be TOO BIG so I made them round and slightly flatter.
4. Leave for second proofing for 30 minutes and bake in preheated oven of 200 deg. for about 20 minutes. Take out the brioches and brush them lightly with melted butter. Serve warm with jam and butter and a cup of nice hot tea or coffee

Brioche is a light but rich French bread or cake made with a yeast dough enriched with eggs, milk, and butter. The crust is glazed before baking and turns a deep golden brown. The crumb is delicate and pale yellow in colour. - Wikipidea

The inside


So tomorrow's Labour Day in Japan, the whole nation is on holiday for 1 day.. so no school, no part time I've been thinking of relaxing at home but then I remembered that I have a mid-term exam coming on Monday ..


So books O thy books, where art thou??

Exams = ??

p/s:I haven't been able to reply to some of my previous posts before and I apologize for that.. I've been tied up with tonnes of work lately, but I'll try my best to reply to those who are sweet enough to leave a couple of words in my fp..again, thank you for visiting my fp everyone!
KNizam >> HI KNizam..well, brioches are more of to breads kalau compare to scones..scones are like soft cookies. Eitherway, both sedap dimakan utk breakfast
alchemist >> ur welcome..and thanks for coming by mine too!
sweetfrosting >> u have lovely cupcakes oon ur fp.. i like 'em lots! brioches ni sedap makan ngan jam and butter..roti ni cepat keras kalu biar sejuk, but kalau heat up balik dlm microwave, it'll be soft again
mummy hamim2 >> zairul dah tak heran dah zack masak byk2 bukan semua zack masak menjadik pun yup, tgk gaya cam meriah jer raya kat UK yek.. maklumla, banyak msian kat UK
Mademoiselle Ayu >> Yup, mmg simple and sodap sehingga menjilat idung!
~F&Z~ >> hihihi...lom lagi la mithali pon lom tentu lepas
nic >> haah nic, try la..sonang jer nih..gaul2, campak dlm kuali!
nn >> tenkyu nn.. zack pon tak byk sgt u didn't really miss much thanks sbb slalu jengok fp zack
MamaFaMi >> haah mama..mmg kalu gaul skali jd lagiiii sedap brioches tu mmg patut ada toncet tp brioches zack toncet nyer tercicir la mama
za+za >> i checked out the net and apparently brioches are pronounced like this: Bre-osh..and mine looks pretty much like a plain bread sbb malas nk ikut bentuk asal die
maR >> yup K..Mar..brioches mmg selalu nya bentuk camtu.. zack lagi suka baking2 ni kalau compare to cooking on the's really not that hard once u get the hang of it
intan azim >> hihihi...zack nk pindah balik msia cam lambat lagi kot nak kasik sampai boring dok jepun baru balik
n33za >> really?? i'm glad u liked it..fuihh..dua pot licin tu gamaknyer sedap la kot yek
amroose adam >> hehehe...camtu kena la carik mem yg suka masak gak..baru ler ada org masakkan nanti adam
Ina >> Thanks a lot Ina for coming by my fp..Most recipes zack cuba are western pon tgh blajo2 masak jepun n melayu sket2 I'm glad you liked the ones u've tried out and again, thanks for the word of support!
suz >> haaa...cara mcm Suz buat pon boleh gak sebenarnye but sometime kalu zack buat telur nye angussss kat bahgn bawah kuali..sbb tu zack campur siap2
e c a h >> heheh..sia ecah sampai leleh air liur..lain kali kena stand by tissue siap2 lain kali gi kedai mamak suruh la dia hidang camtu..mesti makin selera makan
silvershadow >> ohooooo....meltkan dulu gula dlm kuali ek? abes tu masukkan minyak ke tak yer? best2..bleh try tips yg ni plak..tenkyuu! btw, zack mmg dah lama nk buat Pavlova, tp tak terbuat2 thanks for the link though..akan zack cobaa nanti
yusoff+yana=azhad >> i totally agree with you!!
rossya >> mine are missing the hats la K.Rossya ..tercicir tang mana ntah..
azurahakim >> hoho...bahaya tgk makanan kalu tak makan lagi..zack kalu camtu dijamin dalam perut dah buat lagu
Sabrina >> well, nak tau amazing ke tak Sab pun kena la try buat ( hoho..angkat bakul kah itu?? )
Phalinn >> yup, yup..its a good tip, not just for Chinese Fried Rice nasik goreng ikan masin ker, nasik goreng cili api ke ...u name it..sume can one
yangmazni >> huhuh...perut yg lapar haruss di berikan makanan cepat2 K.Mazni kang kena gastrik mcm zack kalu tak makan
mapley >> haaa..aku rasa aku pon tgk kat NHK gak la eh eh..kau pon tgk bangumi masak gak yerkkk? bagus bagus.. nanti che puteh ada la assistant di dapur
::gee:: candidsyndicate >> hi gee..thanks for dropping by..yup, this tip pretty much works with all kind of nasik goreng yg bertelur cuba jgn tak cuba

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Monday, 20-Nov-2006 16:00 Email | Share | | Bookmark
Redbeans filled Donut

I was trying to find a way to finish up the red bean paste I made for my dorayaki. Checked my pantry and had some flour left so I decided to make this to bring to my friend's party.

So, the recipe is basically a donut recipe that I got from buying the instant dry yeast, and filled those donuts with the red bean paste.

Tasted pretty good, I might say A new discovery for me

Here's the recipe:


For the donut
500 g flour
30 g milk powder
30 g sugar
90 g margarine
8 g dry yeast
8 g baking powder
1 egg
140 ml warm water
1 pinch of salt

For the filling:
100 g red beans/azuki
400 ml water
80 g sugar
1 tsp salt

How to make:
1. Dissolve sugar and yeast in lukewarm water. Sift together flour, baking powder, milk powder in mixer bowl. Add in the margarine and egg and pour in the yeast mixture. Knead for 5-8mins with medium speed. Leave to proof for 30-45 minutes.
2. Prepare red bean paste ( refer to my Dorayaki entry )
3. Divide dough into 32 even portions. Fill in red bean paste and leave dough for second proofing for 30-45minutes.
4. Heat oil and fry. NOTE: The oil temperature shouldn't be too high or the donuts will brown on the outside but uncooked in the inside. Use minimum heat to fry.

A closer look

It has been raining a lot lately, and it's getting colder by the day.. I guess autumn has finally kicked in..and winter is coming soon..

Oh my, here we go again..

Brrrrrrrr.... sejuk!!


Selingan hari ini ( 21/11/2006)

Zairul's dinner.. We call it Negi Toro Don.. it's raw minced tuna with spring onions..My advice, unless the fish is really, and I mean REALLY fresh, baikla tayah buat kalu tak nanti sakit perut sbb ikan tu ikan mentah

Making it is easy, all you need is a bowl of Japanese rice, raw minced tuna ( maguro ), spring onions, wasabi ( kalau suka ) and some shouyuu ( Japanese Soy Sauce ). Top everything on the rice, drizzle some shouyuu on top, then...NGAP!!

Self-made Negi Toro Don

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