Zairul, Zack, Harisa and Sasha's FotoPage

By: zairul and zack

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Tuesday, 7-Nov-2006 01:40 Email | Share | | Bookmark
B&W in USJ

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We went to USJ ( Universal Studio Japan ) in Osaka. My 1st time there. Some shots taken with the B&W mode ( saja testing2 )

Thursday, 2-Nov-2006 08:28 Email | Share | | Bookmark
Croissants for breakfast..

After not posting any food/recipes on my fp for quite some time, here I am with today's little project. Yup, croissants - AGAIN!

This time I was fortunate to come across a wonderful croissant recipe from Delicious:Days food blog. Of course, my picture can never be as pretty as hers, but have to say.. I am really satisfied with the taste of these croissants.

So without further adew, ladies and gents: My second version of the yummy-yummy, Croissants:

My croissants

300g butter
50g icing sugar
30g veggie oil
7g salt
2 eggs
20g instant dry yeast
200ml warm milk
500g flour
an additional egg yolk to brush the croissants

How to make:
1. Prepare your butter: Slice the butter into thin slices of about 1/2cm. ( I find this easier rather than pounding the butter to get it flat ) Chill until ready to use.

2. Prepare the dough: Mix together yeast and warm milk and let it set for about 2 minutes or until bubbly. Add into the bowl of sifted flour, icing sugar, oil, salt and eggs. Knead using mixer until dough is well combined, about 3-5 minutes. Don't knead it too long. The dough should be soft enough that it can be easily rolled to form a rectangle on your working table.

3. Combining: Place slices of butter in the middle of the rolled dough. Place them close to each other and fold over the dough to cover the butter. Avoid having air bubbles when doing this by gently releasing the air by pressing the dough after you've folded in the butter.

4. Folding and Rolling: You can refer to the method I mentioned in my previous post on Croissants. I used the same exact technique. Remember, the more you fold and roll, the more layers your croissants will have hence the puffier they'll get

5. Wrap in cling wrap and let chill in the fridge for a couple of hours, or overnight. ( I find leaving them overnight gives a nicer texture to the croissants ) What I do is prepare the dough at night, and bake 'em the next morning!

6. Roll out chilled dough and cut them into triangles. Roll from the bottom side of the rectangle up and stick the edge of the triangle carefully, or they will flop open when you bake them.

7. Brush with egg wash and let them rise for about 15minutes before baking in a preheated oven of 160deg for 20 minutes or until browned.

8. Serve warm with jam, or even tuna and salad

Before they went into the oven

notes: You can bake 'em just a little bit and keep in ziplock plastic bags and freeze them. Whenever you need a croissant, just pop 'em back in the oven and voila, instant croissant!

I find the dough is much easier to handle compared to the one I made before. And they formed up a little bit nicer Some might think that it's a hassle to make croissants, but really..once you've tried making 'em, you'll have no problems making 'em over and over again. And it does help to have a pasta maker for the rolling process. That way you'll get even layers. But remember that the butter tends to squirt out of the dough sometimes, so dust you rolling pin with enough flour or make sure that the dough is not too thin when you place the butter onto it.

Am making chicken or maybe tuna sandwich for TOMORROW'S breakfast. Yup, these croissants will last for quite some time So I'm gonna enjoy 'em while they're still in stock

And here's one for you

Greasy food=Comfort food

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Sunday, 29-Oct-2006 15:39 Email | Share | | Bookmark
Raya pics

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Some of the faces during our Hari Raya Celebration on Saturday

Arief in action

Pantang nampak camera

Bila dah pegang camera

Click on View all photos for real size pics..and stay tuned cause more pics coming soon

Saturday, 28-Oct-2006 17:34 Email | Share | | Bookmark
Syawal 2006..more updates coming soon!


Assalamualaikum wbt everyone...

Thank you very much for all the Hari Raya wishes. We hoped that you've all had a wonderful Aidilfitri. Though this might be late, ( considering it's already the 5th day of Syawal ), the both of us would like to wish everyone SELAMAT HARI RAYA AIDILFITRI, MAAF ZAHIR DAN BATIN Thank you for all the wonderful support, and we apologize if there was anything that we did or say along the line that might've offended anyone in anyway..Have a great Syawal everyone! ( and we still have 25 days to celebrate! )

more updates on today's Hari Raya celebration coming really stay tuned!

ps: gomen ada yg terkerat sket!

Thursday, 19-Oct-2006 17:20 Email | Share | | Bookmark
3 days to go..

Waduh waduh...sedar tak sedar dah nearly 26days berpuasa. And Hari Raya is really just around the corner. Too bad this year Hari Raya bukan cuti umum like last year..and to make things even sadder, I have a full day at school! ( well, as if I'm not used to it by now pon ) Maybe it's because of the thought that I started my Ramadhan back at home..and somehow the expectation of ending Ramadhan at home as well was lingering at the back of my head, fully knowing that it ain't gonna happen.. Raya di perantauan la mcm biasa kan

Well, I'm sure everyone back at home is already in their Raya mode..biskut raya dah siap buat/beli ..and beli daun kelapa nak buat ketupat..pastuh beli daging and ayam utk buat rendang..kuah ayam masak merah..kuah kicap..aduhai..sedapnye~

Nevertheless, us here pon berusaha la gak nak mencapai tahap beraya mcm kat Malaysia tu.. because this year, there's quite a bunch of us Malaysians..hopefully meriah as always

Anyways, today was pretty much the same..tak bangun sahur siang td sbb set jam tp tak bangun So, since dah tak sahur I thought of cooking something 'fancy' ( lah konon nye ) for berbuka.. So today I made Ayam Goreng Tomyam@ Tomyam flavoured Fried Chicken and Gulai Kurma Telur. I think I came across the recipe somewhere kat Forum.Cari or kot..tak bape ingat because I had the recipe printed on paper..pastuh tak tulis plak source nye from mana As for the gulai, sbb simple sgt mcm masak kuah kurma biasa, tayah la tulis resepi nye kan And for the ayam goreng tomyam, here it is:

Ayam Goreng Tomyam


300-400 g chicken, thinly sliced
veggies such as carrots, tomatooes,cauliflower, broccoli etc ( amount can be adjusted accordingly )
1 packet of tomyam paste ( not the cube ones )
1 stick lemon grass ( serai ), pounded
red chilli or cili api, sliced
1/4 green onion, sliced
2 cm ginger, sliced
juice of 1 lemon/lime
1 tsp sugar
1 tsp salt

How to make:

1. Saute sliced onion, chillies, ginger and tomyam paste with 1-2 tbsp of oil until fragrant.
2. Add in chicken followed by pounded lemon grass. Fry for about 3-5mins.
3. Add in the veggies and lemon juice mix with sugar and salt. Stir fry for another 3-5minutes with medium heat.
4. Serve with warm rice or bread.

I'm gonna make some more biskut raya esok..biskut ape tatau lagik tgk la apa yg ada kat dapur tu

Aaaa...dah boleh start pasang lagu raya dah..hehehe:-) Ok peeps, gotta go back to my books sebenarnyer...this is just a short update. I'll be updating again tomorrow

Balik kampung...OOooOOOoo..Balik kampung.. *sob sob*

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