Salam dan hai,

Saya ada satu draft yang tak habis lagi nak teruskan type dan publish, but this is HILARIOUS! haha..

at first I'll show to my dear husband, haha!

versi original pun best jugak, tapi untuk telinga yang jarang bebenor nak dengor radio dan yang paling sedih, macam xdapat je siaran radio kt Labuan ni. eh ye ke? yang pasti saya xda radio, mengharapkan radio online tiada siaran! haha

but, do please enjoy this!

LINE – Ada Apa Dengan Cinta – 2014 (Mini Drama)

Bila semua dok troll di FB, saya pelik, eh ada ke?

so, untuk taknak miss kita google je.. tapi sy terus ke YouTube, haaa..

ok, patutla orang meroyan!

haha..

sweet... padanlah orang semua dok cerita saja! haha

okla.. enjoy!

Free Drama Korea Online!

Salam dan hai!



Getting excited when you can only get sneak previews on TV?

For the Korean Drama Fans and Japanese Drama Fans this is what you'll love to hear and need to catch it up!

Well guys, there are two website that I know and recommended to get it on first from the other Korean drama online. More faster and had latest update after on air in Korea!

1) Drama Cool

DramaCool online, serves not only drama but movie too. Variety dramas and movies from Asian, such as Japane, Korea, Hong Kong and Taiwan.

Reviews, lately it's been late to upload series with subtitles but still upload on time with RAW episodes ( means totally fresh after on air in Korea without subs). The colourful websites is an eye-catching for everyone and easily to catch what's next on displays the episode that still delays for upload.

Sneak slides which shows of hits Korean drama at the moment. Also you can find the latest episodes added into the websites with colour code for RAW and subtitled. Easy right? Please enjoy it!

DramaCool Website

2) DramaBay

The one and only more faster than anyone else! the simple websites make it easy and fast to search what movie or drama we want to watch. DramaBay also

The sites also serves latest Korean and Japanese dramas and not to forget Taiwanese dramas also that right after on air in their origin. Ive just accidentally jump into it, and found it such a cool websites that offer the drama that I follow very much.

Their latest update on scheduling to upload the series or episodes you can track it down on their Facebook Fan Page : Drama Bay

DramaBay website

This is a free reviews from me, and not sponsored one. I found these two webbies that can offers latest drama uploaded with subtitles faster than anyone else.

Where you google it, you may find the other website, but after all I'm always disappointed when they say NOT AVAILABE IN YOUR REGION. So Malaysian you may find these two websites had latest episodes that you don't wanna to miss it!

p/s : pssttt, what's your fave drama to watch right now?


Peace!

Fishballs is easy!

Salam dan hai,

Perkara yang paling seronok di Labuan ni adalah makanan laut, where I call it "Seafood's Heaven!". Masyuk sangat bab makanan laut saja, yang lain tu nan hadoo.

X___X

Kebanyakan penduduk di Labuan ni bercampur, yang penduduk asal tu memang dari Brunei, tapi ramai juga yang dari Filipina, Sabah dan Semenanjung. So ada pelbagai versi makanan yang ada di Labuan ni. Tinggal berani atau tak ja nak cubanya!

Bekalan makanan ada masanya agak terhad, kalau ada pun memang jauh dari standard rasa encik K *doink doink*. Bila teringin tu, memang mula la macam² eksperimennya.

Kali ni nak kongsi resepi cara buat fishballs, kalau buat sendiri ni lebih terjamin ye dak? Haritu ada rezeki lebih, kami ada ikan tenggiri seekor saiz besar jugalah. Boleh buat makan seminggu! Ada hari plan nak masak sup ikan, kita buat sekali fish cake ni, air rebusan tu buat stock sup ikan.

Sumber asal dari few bloggers, ampun ya sebab tak bagi kredit, saya tak ingat dari mana.

Resepi : Homemade Fishballs

Bahan :

• 2 keping Isi Ikan tenggiri 
• 2 sudu besar tepung jagung
• 1/2 sudu teh garam
• 1/2 sudu teh minyak

** kalau nak banyakkan lagi fishballs tu, boleh tambah tepung gandum dalam 2-4 sudu. Fungsi tepung jagung tu cuma nak melekat isi ikan.

Cara :

+  Kalau ada food processor boleh masukkan semua bahan di atas ke dalam processor, dan siap!

+  Untuk yang serba tak ada alatan ni, boleh asingkan tulang terlebih dahulu. Kemudian tumbuk hingga isi ikan betul² jadi lumat.

+  Dalam mangkuk, boleh masukkan kesemua bahan seperti garam, minyak dan tepung. Jangan lupa isi ikannya sekali ye.

 

+ Gaul rata adunan agar semua bahagian isi ikan tu bercampur. Tak nak jadi ada yang tepung lebih atau isi lebih, yang tak best ada bahagian yang masin terlebih.

+  Bulatkan adunan isi ikan tu, nak fish ball atau fish cakes, kalau fish cakes, saya belum habes menuntut lagi, jadi kita buat fish ball la ya. *laugh*

 

+  Sediakan air untuk direbus, kalau nak goreng pun boleh, ikut mana yang suka. Kalau sihat tu yang pastinya rebus. *wink*

+  Bila dah siap buat bulat² tu, air pun dah mendidih. Boleh masukkan semua fishballs tu dalam air rebusan, kacau tolak² gitu ja. Tanda fishballs ni dah masak bila ada yang dah mula terapung. Pastu boleh angkat dan ditoskan.

 

  

 +  Fishballs yang telah siap direbus dan ditoskan, jimat di situ, kalau beli yang frozen adalah dalam RM 5-8 sepeket, tu pon perisa yang bahan ikan surimi. apa benda surimi pun saya tak tau.

+   Kemudian, fishballs ready untuk disimpan beku atau boleh guna terus. Saya simpan dulu, esok lusa nak masak bihun ke, tomyam ke, dah boleh guna. Air rebusan ni saya nak buat sup ikan. 

ok, terima kasih sebab sudi baca.



^___^

TBRE : Bagels

Salam dan hai,

TBRE : Bagels??

The best recipe ever. Almaklumlah untuk newbies alias NOOB sentiasa perlukan pakcik goog-ley, lagi² bila teringin nafsu gajah datang!

Sebelum berani nak mencuba tu, jangan katalah, tengok di YouTube pun dah hampir satu hari suntuk, masih tak bergerak lagi ke dapur. Tutorial dari blogger lain pun memang habis dicari, dengan cara dan teknik yang betul. Senang kata cari resepi yang memang dah sah jadi!

Idea nak buat bagel ni jadi lepas teringin nak makan burger, tapi for breakfast. Paling mustahaknya untuk siapkan sarapan pagi dan untuk dibawa bekal cik abang. Sekarang ni Encik K memang tengah sibuk dengan projek. Masakan waktu makan pun asyik tak sempat, dan bekal pun selalu ada lebihan.

Sekarang kita buat bagel la, nak buat burger tu payah sikit, selalu beli roti jadi berkulat, cepat sangat expirenya. *kecewa* Bila buat yang boleh on-the-go ni. Encik K pun senyum selalu. Mudah, nak pergi kerja pun cepat saja jadinya. Alhamdulillah. Mudah disitu.



Bahan²

     Dough

• 1 sudu besar Gula Perang **alternatif dari madu, sirap barli, sirap beras, malt
• 1 sudu teh serbuk ibu roti segera
• 1 1/2 sudu teh garam ** saya bubuh 1/2 sudu teh
• 1 cawan air suam
• 2~ 2 1/2 cawan tepung serbaguna
• Semolina

     cara:

• Langkah lazim untuk buat pelbagai jenis roti, buktikan ibu roti dalam keadaan baik. Dalam Mangkuk besar, campurkan 1 sudu teh serbuk ibu roti, 1/2 sudu teh garam dan 1 cawan air suam. Kemudian Masukkan 1 cawan tepung.
• Kacau adunan hingga sebati menggunakan garfu, jika terlalu cair tambahkan lagi tepung supaya menjadi adunan sedikit pekat ( seperti lempeng ).
• Biarkan adunan dalam 1~ 2 jam. Tutup mangkuk dengan bekas atau plastik.

Knuckle punches needed here!

• Adunan mengembang dengan baik, tambahkan 1 sudu besar gula perang, dan kacau hingga sebati.
• Masukkan tepung sedikit demi sedikit ataupun masukkan terus 2 cawan tepung.
• Uli dengan tangan sehingga doh tidak melekat dengan mangkuk. ** Doh akan jadi sedikit keras, contoh macam french breads, yang ni saya tak berapa pasti, tapi kita buat jadi doh tu keras dan padat.
• Uli dan adun doh dalam 20-30 minit. Sila buat knuckle punches!
• Bila doh sudah sedia. Bahagikan dalam doh kecil. Saya jadikan 6 bahagian doh.
• Bulatkan dan susun doh untuk direhatkan dalam minimum 30 minit. Tudungkan dengan tuala bersih yang lembap.
• Buat lubang ditengah dan rehatkan 30 minit dan sedia untuk masak atau terus disimpan dalam peti ais.

Poaching ( rendam?)

** Ada pelbagai cara untuk nak rendam dengan air yang sedang dididihkan atau sudah didih dan sedia di celup.

Sementara tu, oven dipanaskan dalam suhu 220­°C 

• 2-3 cawan air
• 1 sudu besar baking soda ( saya guna 1/2 sudu besar )
• 1/2 sudu teh garam

   cara

1. Panaskan air. Kecilkan api dan laraskan kepanasan sebelum takat didih.
2. Masukkan baking soda, dan garam.
3. Sedia untuk dicelupkan, setiap belah dibiarkan dalam 10-30 saat. **Agak liat jika biar dalam seminit dua.
4. Sapukan minyak atau telur kuning dan taburkan bijan (boleh variety ikut kreativiti ).

Sedia untuk dibakar dalam ketuhar yang telah dipanaskan terlebih dahulu dengan suhu 220°C selama 10-15 minit.

Siap, sedia untuk dimakan. Fresh bagels!

here is, the original recipes; Bagels by Peter Reinhart credited to Epicurious

ingredients

Dough

• 1 tablespoon (0.75 oz / 21 g) barley malt syrup, honey, or rice syrup, or 1 teaspoon (0.25 oz / 7 g) diastatic malt powder
• 1 teaspoon (0.11 oz / 3 g) instant yeast
• 1 1/2 teaspoons (0.37 oz / 10.5 g) salt, or 2 1/2 teaspoons coarse kosher salt
• 1 cup plus 2 tablespoons (9 oz / 255 g) lukewarm water (about 95°F or 35°C)
• 3 1/2 cups (16 oz / 454 g) unbleached bread flour

Poaching liquid

• 2 to 3 quarts (64 to 96 oz / 181 to 272 g) water
• 1 1/2 tablespoons (1 oz / 28.5 g) barley malt syrup or honey (optional)
• 1 tablespoon (0.5 oz / 14 g) baking soda
• 1 teaspoon (0.25 oz / 7 g) salt, or 1 1/2 teaspoons coarse kosher salt

preparation

Do ahead
To make the dough, stir the malt syrup, yeast, and salt into the lukewarm water. Place the flour into a mixing bowl and pour in the malt syrup mixture. If using a mixer, use the dough hook and mix on the lowest speed for 3 minutes. If mixing by hand, use a large, sturdy spoon and stir for about 3 minutes, until well blended. The dough should form a stiff, coarse ball, and the flour should be fully hydrated; if it isn’t, stir in a little more water. Let the dough rest for 5 minutes.

Resume mixing with the dough hook on the lowest speed for another 3 minutes or transfer to a very lightly floured work surface and knead by hand for about 3 minutes to smooth out the dough and develop the gluten. The dough should be stiff yet supple, with a satiny, barely tacky feel. If the dough seems too soft or overly tacky, mix or knead in a little more flour.

Place the dough in a clean, lightly oiled bowl, cover the bowl tightly with plastic wrap, and let the dough rise at room temperature for 1 hour.

When you’re ready to shape the bagels, prepare a sheet pan by lining it with parchment paper or a silicone mat, then misting it with spray oil or lightly coating it with oil. Divide the dough into 6 to 8 equal pieces. (A typical bagel is about 4 ounces or 113 grams before baking, but you can make them smaller. If you make more than 6 bagels, you may need to prepare 2 sheet pans.) Form each piece into a loose ball by rolling it on a clean, dry work surface with a cupped hand. (Don’t use any flour on the work surface. If the dough slides around and won’t ball up, wipe the surface with a damp paper towel and try again; the slight bit of moisture will provide enough traction for the dough to form into a ball.) There are two methods to shape the balls into bagels.

The first method is to poke a hole through the center of the ball to create a donut shape. Holding the dough with both thumbs in the hole, rotate the dough with your hands, gradually stretching it to create a hole about 2 inches in diameter.

The second method, preferred by professional bagel makers, is to use both hands (and a fair amount of pressure) to roll the ball into a rope about 8 inches long on a clean, dry work surface. (Again, wipe the surface with a damp towel, if necessary, to create sufficient friction on the work surface.) Taper the rope slightly at each end and moisten the last inch or so of the ends. Place one end of the dough in the palm of your hand and wrap the rope around your hand to complete the circle, going between your thumb and forefinger and then all the way around. The ends should overlap by about 2 inches. Squeeze the overlapping ends together by closing your hand, then press the seam into the work surface, rolling it back and forth a few times to seal. Remove the dough from your hand, squeezing it to even out the thickness if need be and creating a hole of about 2 inches in diameter.

Place each shaped bagel on the prepared sheet pan, then mist with spray oil or brush with a light coating of oil. Cover the entire pan with plastic wrap and refrigerate overnight or for up to 2 days. (You can also proof the full piece of dough in the oiled bowl overnight and then shape the bagels on baking day, 60 to 90 minutes before boiling and baking them, or as soon as they pass the float test.)

On baking day
Remove the bagels from the refrigerator 60 to 90 minutes before you plan to bake them, and if you plan to top them with dried onion or garlic, rehydrate those ingredients (see the variations). Immediately check whether the bagels are ready for baking using the “float test”: Place one of the bagels in a small bowl of cold water. If it sinks and doesn’t float back to the surface, shake it off, return it to the pan, and wait for another 15 to 20 minutes, then test it again. When one bagel passes the float test, they’re all ready to be boiled. If they pass the float test before you are ready to boil and bake them, return them to the refrigerator so they don’t overproof. About 30 minutes before baking, preheat the oven to 500°F (260°C) and gather and prepare your garnishes (seeds, onions, garlic, and so on).

To make the poaching liquid, fill a pot with 2 to 3 quarts (64 to 96 oz / 181 to 272 g) of water, making sure the water is at least 4 inches deep. Cover, bring to a boil, then lower the heat to maintain at a simmer. Stir in the malt syrup, baking soda, and salt.

Gently lower each bagel into the simmering poaching liquid, adding as many as will comfortably fit in the pot. They should all float to the surface within 15 seconds. After 1 minute, use a slotted spoon to turn each bagel over. Poach for another 30 to 60 seconds, then use the slotted spoon to transfer it back to the pan, domed side up. (It’s important that the parchment paper be lightly oiled, or the paper will glue itself to the dough as the bagels bake.) Sprinkle on a generous amount of whatever toppings you like as soon as the bagels come out of the water (except cinnamon sugar; see the variation for details).

Transfer the pan of bagels to the oven, then lower the oven heat to 450°F (232°C).

Bake for 8 minutes, then rotate the pan and check the underside of the bagels. If they’re getting too dark, place another pan under the baking sheet. (Doubling the pan will insulate the first baking sheet.) Bake for another 8 to 12 minutes, until the bagels are a golden brown.

Cool on a wire rack for at least 30 minutes before slicing or serving.

Variations
You can replace any amount of the bread flour with an equal amount of whole grain flour (by weight), such as wheat or rye. If you do so, increase the water in the dough by 1 tablespoon (0.5 oz / 14 g) for every 2 ounces (56.5 g) of whole grain flour you substitute.

Top your bagels with any combination of the following garnishes: poppy seeds, sesame seeds, coarse salt, or rehydrated dried onions or garlic. (Soak dried onions or garlic in water to cover for at least 1 hour before applying.) The toppings will stick even better if you first brush the top of each bagel with an egg white wash made by whisking 1 egg white with 1 tablespoon (0.5 oz / 14 g) of water. If using coarse salt as a garnish, remember that a little goes a long way.

For raisin bagels, mix in 1 1/3 cups (8 oz / 227 g) of raisins during the final 2 minutes of mixing and, if you like cinnamon, stir 1/2 teaspoon (0.14 oz / 4 g) of ground cinnamon into the flour before you start mixing. When the bagels come out of the oven, brush the tops with melted butter and dip the top into a bed of cinnamon sugar to give it a very tasty cinnamon crust. You can make cinnamon sugar by whisking 2 tablespoons (1.6 oz / 44 g) of ground cinnamon into 1/2 cup (4 oz / 113 g) of granulated sugar.

Totally a NOOB

Salam dan hai,

kreeekkkk krekkkk

wreck it y'all.. it means that I was missing again. and very shy to blogwalking eventhough I have plenty, or massive leisure of time. Yeahh..

What can I do in the Island of Labuan?

nothing much.

totally a NOOB right now, where I just know that we can search a GEEK dictionary! haha.

I love to test or love to try and love to give it a try any kind of recipes that I'm salivated, and honestly, it can't find in Labuan, barely can't find or it didn't exist in Labuan.

yeah it does!

+ Good pizza, unless it's Pizza Hut with tiny cheese on top.

+ Limited of food supply,

+ A good food, but say yes to SEAfood, it's quite heaven here. thumbs up!

+ A good or nice breakfast place, we just can say one here, and frequently went there.

+ Can count by one hand for a place to eat. T____________T

+ They first heard of cinnabon, pretzel or any kind of western here, nevertheless, a heritage malay cuisine they never had one before. pity me nor pity them.

I'm always craving for good foods, so when it comes to try it, I will goog-ley for over and over again, and sometimes it takes few days before I dare to try it. haha.

for now, Youtube and foodbloggers are my best online tutorial whilst my expert in Penang can be contacted any time. LOL

totally a NOOB!

 

Halibut's Mediterranean Baked Fish

Salam dan hai,

Gimik? hehe.. nama mesti nak up, bila orang tanya, apa tu halibut, well.. Nama melayu dia, Ikan Sebelah, sejarah dia dari Nabi Musa A.S makan ikan ni di bahagian putih (sekarang), tinggallah sebahagian di sebelah untuk simpanan ( belah hitam sekarang). Lalu, Nabi Musa A.S pun tertido, ikan yg dimakan bahagian sebelah tu saja diniatkan nak makan pada waktu esok. Kuasa Allah Taala, ikan sebelah yang telah pun dimakan Nabi Musa sebelahnya tu hidup dan melompat masuk ke air, bahagian dimakan tu tertutup penuh jadinya yang putih la kalau korang kenal la sekarang ni.

haa.. tu la sejarah sikit pasal ikan sebelah ni, kalau kita tengok video youtube cari kata nama Halibut, omputeh punya size, hamikk.. memang panjang sedepa.. tapi kat Malaysia ni size memang ciput ja. Mungkin kelahiran asia ikan sebelah ni, jadinya yang tinggal pun anak cucu, yang dewasa berhijrah ke barat kekdahnya.. tak gitu? gurau saja!

yang ini bukan masakan terbaru sangat, tapi dua minggu lepas, kiranya musim hari raya. Tak tahu nak masak apa. Dalam peti ais pula ada ikan sebelah saiz besar lengan kita, berat dalam sekilo lebih. Pagi tu da bawa keluar dari freezer, tunggu defrost, tengahari dah boleh masak.

Hasil goog-ley pula banyak cari di laman Yummly, keyword Halibut. So ada banyak resepi dari sana, ringkasan pelbagai laman, tapi boleh cari di Yummly, sebabnya dia macam direktori camtu la. Sebenarnya sudah lama teringin mahu makan di Manhattan's Fish Market, tapi kesibukan saja, ni bila dah berada di tempat semuanya tiada, jadinya, pasrah saja kena buat sendiri. huhu.

Cumanya, proses saya buat ni dari seekor ikan yang sudah dicuci oleh suami, hehe. tapi stil sebesar lengan macam tu, apa yang saya buat, cuba cari video di youtube macam mna cara nak filleting ikan sebelah ni, ada pelbagai carai basically memang sama je, depa ni memang ambil bahagian isi semata-mata.

Untuk ikan seberat sekilo lebih, pecahan fillet tu akan dapat 4 keping, yg isi tebal 2 keping dan nipis sikit 2 keping. Bajet nak makan berapa orang dulu, kalau 5-6 orang boleh guna semua kalau 2-3 orang dan makan sampai esok pun ambil fillet 2 keping saja, ikut banyak mana nak makan. :)

Bahan- bahan mudah diperoleh, lagipun, memang sudah sedia ada di dapur, tinggal kerajinan nak explore menu baru saja. jangan meleleh air liur pula, cuba dulu baru adjust. Resepi asalnya tu banyak diolah, almaklumlah, omputeh ni biasa makan raw saja. janji ada rasa pedas dan masin, dah kira okla tu, kalau kita, rasa macam blen da gitu. tekak melayu katakan!

Resepi :

1-2  keping ikan sebelah ( potong 3-4 inci panjang)

2 tsp olive oil

1 labu bawang besar

3 ulas bawang putih

1 tbs jus limau kasturi

1/2 tsp mixed herbs

1/2 tsp serbuk lada hitam

1/2 keping bay leaf

100ml tomato tin, **kalau tomato puree, 4tbs**

1 cawan stok ikan

garam secukup rasa

Daun ketumbar sebagai hiasan

Cara :

1. Gaulkan kepingan ikan dengan 1/2 tsp serbuk lada hitam, perasakan dengan sedikit garam. Biarkan.

2. Tumis bawang besar dan bawang putih yang telah dihiris dengan minyak zaitun. Hingga naik bau.

3. Masukkan tomato puree yang telah diblend dengan 1/4 cawan stok ikan, biar mendidih dan masukkan bay leaf, serbuk mixed herbs dan sedikit lada hitam.

4. Mendidih elok, masukkan jus limau kasturi, lebihan stok ikan. biar mendidih baru perasakan sedikit garam dan gula.

5. kalau suka, bleh masukkan sedikit hirisan daun ketumbar dan daun sup. 

6. Kuah pekat sedikit. matikan api.

7. Sediakan loyang untuk membakar dalam ketuhar dipanaskan dengan suhu 200 darjah celcius selama 10 minit.

8. Fillet ikan yang sudah diperap dengan lada hitam dan garam disusun dalam loyang, dan dilapisi dengan kuah tumis. taburkan sedikit daun ketumbar.

9. Bakar dalam masa 15 minit atau hingga masak. Sedia dimakan panas.

Nota:

- Masakan sedikit masam, ikut selera dengan mengawal kemasaman dengan jus limau dan selama mana daun bay dibiarkan.

- Fillet ikan ini boleh diganti dengan pelbagai isi ikan jenis putih.

- Tulang ikan direbus untuk dapatkan stok ikan

- Boleh dimasak bersama sayur seperti lobak merah, celery etc.

After baked in the oven

Happy cooking!

Kitchen HOB

Salam dan hai,

The most topic I had googley so far, as for my self, googley to blog from another blog, forum to another forum, just not make myself satisfied and can't really decided which kitchen hob to buy. Thinking of a brand or price, and also how about quality and after sales service warranty.

Headache!

There are one of brands that I favor much, at first, I was adore designs with square thingy cast iron likes used in Rachel Ray's kitchen, or all the chef in Food Network! the only thing different was brand but others there are look alike with square thingy cast iron on the hob! yeah.. kinda of crazy or obsessed with stainless steel and square cast iron.. haha

The cheapest kitchen hob with square thingy cast iron are not more or less than one Grant, mostly or at least 1.1K after dealing process. phewww~ memang nipis poket laki kalau gini..

I narrow down to Rinnai, Lebensstil, Bosch, Pacifica and Fotile or else, my husband will insist the old school one, cheaper and easy to buy! sigh~

We opt to stainless still, so we crossed Fotile and Pacifica as some reviews said they had probs with after sales service, for now Lebensstil and Rinnai. The reason why we don't buy Rinnai as, I emailed Rinnai HQ customer service, they said their showroom and dealers in Penang Island as we are in Prai area, and really had limit of time to go survey!

Also, I don't get it why they are not really advertised Bosch in Penang, as my personal, their hob are not bad comparing with other brand but it still like, you-will-regret-it-later if you buy Bosch! blerghhh~

So, last time, we bought a Lebensstil's kitchen hob, at first we wanted to order a 3 burners closely like LKGH-8003BCG, but without the middle trivet, means the size is more shorter than 80cm long. Unfortunately, they stopped selling that, and we chose LKGH-8003BCG as cheaper price but slightly over our budget. @____@

Then, I called it luck when dealer called and said they ran out of hob what we ordered, and replaced with LKGH-8005B for no additional cost, it's FREEEEE upgraded as we already waited for almost two weeks! lol..

owh, additional info, we bought it from KitchenTech Seberang Jaya, Sales Advisor either Jason or what, I can't recall right now..There are nice persons, and will recommend as what they think it's reliable or not.

from Lebensstill's catalogue 2014, HERE

Reviews so far, controlling the knob is the hardest thing to do, quiet tight maybe it's still new or else, we are so kampung to control it. yalah, berangan to have a professional chef's kitchen la sangat.. hehe.. in the end, we are struggling with the knob and saute our curry!

Afterall, Alhamdulillah.. nothing much probs into it and perhaps no probs for 5 years from now... hehe.. and my MIL are so happy with the hob, of course la it's new and very nice looking.. well, I can't give any pic of it as I don't take pict of it.. haha.. like seriously, I don't take any pic! So far

why my review so pendek? cause I used it for only a month, then I flew to my husband, hehe.. obviously my MIL are the owner now, and for sure, she cooks a lot, cause she loves cooking so much! my best cooking teacher so far :) hehe..

ok, anything you want to ask you can email your queries to me.

p/s you have an idea where to order local custom cutting board? preferably in Penang.

;)

Hi August!

Salam dan hai,

Selamat Hari Raya Aidifitri dari kami yg berada di perantauan!

Ecehhh.. bukanlah perantauan sangat cumanya kalini kami tak dapat pulang beraya di kampung halaman, to be exact beraya with our folks.

Kdang-kadang kita sebagai manusia ni merancang bagai nak rak, dengan yang severe OCD tu might be had a planner. Daily planner what to do and so on also had forecast planner, mungkinlah kan. Bab pandangan pada golongan ni, kita tolak tepi, diorang tu spesel skit, dah Allah Taala jadikan mereka bergitu, terima seadanya, insyAllah..

ok, dah melalut bab OCD,  ceritanya sebab planning sahaja. Almaklumlah, bila husband off haritu memang takda plan nak ke mana, cuma nak ajak pg Cameron Highland, haha.. ekk Cameron aje ke? iyalah.. rasa nak pg sana, sebab teringat makan strawberry sedap kt korea.. rated? 11 to 10 scale! memang super sedap and muraaaaaaahhh..

okla.. mana ntah letak pic tu, haha..masa tu..

haa.. ni masa nak menawor stoberi tu.. nampak x, gemokss kan?

itu aje gmbar yg ada, nk tnjuk gambar stoberi tu je.. yang lain tu da buat dalam photbook, eh.. simpan sendiri sudahla kan.. kami aje yang nak tengok pon..

so that was a last trip before I went home, tinggallah encik husband kt bahtera bahagia tu.. kuikui.. kejap aja pon, dua bulan lepas tu, husband pun off.. and there are list to do, unfortunately, we had minor renovate our kitchen so, xdapekla nak berjalan sakan, till new job calling only in a month time.

Minggu terakhir before husband berhijrah tu, we went for short trip to visit my mom, and others. We missed a lot our nephews and nieces, so much 'akal' haaa.. adoi! afterall we are happy uncle and auntie then! :)

so, my previous post psal what I had to do in months times before I flew again to be close with my husband. Raya tu xda buat apa... Went to mosque in the morning to perform Aidil ftri's prayer and cooked simple dish. Then salam sessions, Then? I look-you-and-you-look-me again for the whole days. haha!

Raya in Labuan, is so biasa, orang asal aja yang tinggal kt sini tu adala, mostly dorg balik kamgpung halaman nak beraya. The whole weeks of raya is so lengang which no traffics! hehe.. which lesser car everyday.. super happy!

Today? back to normal, traffic again, I guess so cause I'm not going to drive for work, I've just stay at home housewife only.

okla.. habis Jumaat kt sini, nak sambut husband pulang makan nasi.. :))

;)

Salam dan hai,

Its been so wonderful to keep your spirit high, your mood will turns so good.

Being happy is so subjective. In a small matters till to the simple or tiny things are fair enough to make yourself happy.

A good thing though to feel happy. Its energetic feelings that you-can-do-all-stuff mode! Tehee..

So been counting it off to meet my love. Almost a month but feels like dying overhere.. owhh so exagerrates! Haha is it the right spelling? Im turn it off the diction mode. Sometime drives me to annoyed mode when typing text in Malays.

Owh till then..

Keep happy mode!

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Upcoming Raya!

Sampel kain

Salam dan hai,

Hehe.. lama punya cerita bertingkek tingkek dalam kepala ni nak cerita. Tapi kesibukan tahap tak tertoleh ke dalam blog cabuk ni. Kasihan..

Alkisahnya selepas encik sayang pulang dari menjala di lautan, ada sedikit masa untuk ziarah rumah orang tua di kampung. Alhamdulillah.. sihat hendakNya..

Raya tahun ni giliran kampung sy. Kalau tak ada aral kami pulang le kampung halaman insyAllah. Kene osom dengan encik sayang, hehe..

Tempahan raya ni ditutup sudah disebabkan masa yang sangat limited. Sampel kain tu lama baru siap-siap beli untuk jahit baju raya orang tua dan adik bongsu yang menyelit..

Untuk hari ni, break sekejap dari menjahit, kalut buat alteration untuk encik sayang nak buat pergi keje. Hari2 tanya progress, tak kata papa tapi macam berharap sangat nak guna baju cepat. Kasihannya la hai.. minta maaf ya encik busyukk!

Semalam pula stress dengan baju bercekak musang.. boleh tangan ni gatal  memotong kt belahan tengah tu.. hadoii.. nak kena sembat la nanti.. Tempahan setia ni lagi kesian.. dari tahun lepas punya kain sudah setengah tahun baru nak dikerjakan.. minta maaf ya cik Sam!

Alhamdulillah, manage to send baju untuk encik sayang, dan masih bertangguh baju cik Sam, jangan serik ya! Maafla kedai sendirian berhad ni memang sibuk manjang..

Oklah.. ada masa saya sambung blogging, insyAllah..

P.s Malam ni sudah 16 Rejab, puasa dah ganti ke?

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