Pineapple fried rice my favourite~

Ingredients

* 1 (8 ounce) can crushed pineapple with juice
* 4 cups water
* 2 cups white rice
* 1 tablespoon peanut or walnut oil
* 2 eggs, beaten
* 1/2 teaspoon sesame oil
* 1 (12 ounce) package tofu, diced
* 3/4 cup chopped mushrooms
* 3 tablespoons soy sauce
* 3 green onions, thinly sliced
* 1 cup diced carrots


Directions

1. Open can of crushed pineapple and drain juice into a cup.
2. In a medium saucepan, combine the liquid from the can of crushed pineapple with 3 cups water, bring to a boil. Add rice. Bring mixture to boil. Cover and reduce heat to simmer. Cook 25 to 30 minutes or until rice is tender.




3. In a non-stick wok heat the 1 tablespoon walnut or peanut oil. Add the eggs and cook without stirring, until set. Slide eggs out of the wok to a plate - cut into short, narrow strips. In the same wok, heat the sesame oil and stir fry the tofu with the mushrooms, soy sauce, green onions, and carrots for about 4 minutes. Stir in cooked rice, pineapple, and egg strips. Heat until everything is heated through.

I would like to own this sweet lappie~

The most powerful gaming laptop ever: Alienware M17x
From these three GPUs, two are the high-end GeForce GTX 280M working under SLI mode, and one is the GeForce 9400M. This way if you are not playing games you can turn off the two GeForce GTX 280M and work on the more battery-friendly GeForce 9400M. This technology is called HybridPower. You can, however, order two GeForce GTX 260M or even a single GeForce GTX 260M if you think that having SLI on a laptop is too much.

This portable is equipped with an Intel mobile CPU and you can choose from a Core 2 Duo P8600 (2.4 GHz dual-core with 3 MB cache) all the way up to a Core 2 Extreme QX9300 (2.53 GHz quad-core with 12 MB cache).
You can order it with 4 GB, 6 GB or 8 GB of DDR3 memory, and you can choose between 1,067 MHz and 1,333 MHz clock rates.

For storage you can choose either 7,200 rpm hard disk drives (usually laptops come with 5,400 rpm models, which are slower but consume less power) or SSD’s and can even order your laptop with a RAID0 system to increase performance.

It comes with a 17”display and you can choose between a 1440 x 900 and a 1920 x 1200 model.

And of course it has all sorts of high-end gadgets, like an illuminated keyboard, Bluetooth, eSATA port, Firewire port, HDMI and DisplayPort video outputs, 5.1 surround audio, Gigabit Ethernet, IEEE 802.11n wireless networking, optional TV tuner and more.


The drawback is obviously weight and price. The most basic model weights 11.68 Lbs (5.3 Kg) and costs USD 1,800.
(two GeForce GTX 280M, Core 2 Extreme QX9300, 8 GB DDR3-1333, two 256 GB SSD’s in RAID0, 1920x1200 17” display, Blu-Ray player, TV tuner, Windows Vista Ultimate) and the price is obviously jaw-dropping: USD 5,600. OUCH! I want this so much!

Dark Chocolate Souffle sounds yummy isn't it~

A souffle is a light, fluffy, baked cake made with egg yolks and beaten egg whites combined with various other ingredients and served as a savory main dish or sweetened as a dessert. The word souffle is the past participle of the French verb souffler which means "to blow up" or more loosely "puff up" — an apt description of what happens to this combination of custard and egg whites.







Ingredients:
1 ounce (30 ml) heavy cream, 4 oz. (115 g) 70% cacao dark chocolate, 1/2 tablespoon (7 g) butter, 2 large eggs (separated into whites and yolks), a dash of cream of tartar, and 1/6 cup (35 g) sugar.






Prepare two 6 ounce (180 ml) souffle ramekins by applying a layer of cold butter to the interior of the ramekins. Use your fingers to apply an even, thin coat of butter to all parts of the ramekin including the sides. Pour some granulated sugar into the ramekin and shake and roll the ramekin to coat the bottom and sides with sugar. Several sources claim that the butter and sugar help the souffle rise, but this is not actually true. The butter and sugar are really there to add flavor of the crust and aid in the release of the souffle from the ramekin (if desired).

Preheat the oven to 375°F (190°C).


Bring some water to a boil in a pot. Once the water boils, reduce the heat until the water just simmers. Place a small metal bowl over the pot to form a double boiler.



Melt the butter, cream, and chocolate in the double boiler.




Stir to help the melting. Once the chocolate has melted, turn off the heat.



Whisk the two egg yolks into the chocolate.



The resulting mixture may look like the chocolate seized, but don't worry, it will smooth out once the egg whites are folded in.


In a medium bowl, beat the egg whites with the cream of tartar until the egg whites reach soft peaks. (The cream of tartar is added to egg whites to increase the acidity slightly. This allows the proteins to bind together a bit more easily making stronger bubbles to form the basis of the egg white foam.) This can be accomplished with a bit of effort with a whisk (took me about 5 minutes) or a hand mixer with a whisk attachment. The term soft peaks means the foam has reached the point where the egg whites stand up when the whisk (or your finger) is lightly dipped into the foam and gently lifted out. The tip of the peak should droop. If the tip stands up straight, then it has reached the stiff peaks stage.


Add the sugar to the egg whites and continue to beat until you reach stiff peaks. Adding the whites a little at a time, fold them into the chocolate mixture.


Without over mixing, fold the remaining egg whites into the batter.


Pour the batter into the two prepared ramekins. Fill them at least 3/4 of the way up. They are now ready to be baked.


The best part of making soufflee is that they can be prepared to this point beforehand and refrigerated for up to three days. On the day you plan to serve the souffles, take them out of the refrigerator about two hours before you plan to serve them so they can warm up a little. If you don't take them out of the fridge early, then bake them for an extra minute or two.


Place the ramekins on a baking pan and place the pan in the oven on a rack set in the middle position. Bake the soufflee for 15 minutes at 375°F (190°C). As it bakes, the air bubbles we've incorporated into the batter will start to expand, causing the entire souffle to rise. After fifteen minutes, the souffle will have risen up out of the ramekin (the photo shows an example of a ramekin filled to the 3/4 full level). (Greater lift can be achieved by using three egg whites instead of two).



Serve immediately in the ramekin. (Ramekins will be hot, so use some hand protection to transfer the souffle.) As the souffle cools, it will drop and become more dense. An alternate method of service is to remove the souffle from the ramekin. This easiest accomplished once the souffle has cooled a bit and a knife has been run along the sides. The souffle can be inverted and tapped out onto a catching hand and then deposited onto a plate. Reheating the souffle at this point will allow the air bubbles to expand again and the souffle will rise back up (although not to its former size).

Fish n chips in da house!

A popular take-out food originating from England. No need to order from a restaurant. Make your own at home, easy to prepare and worth all the time and effort - guaranteed!


Ingredients

* 4 large potatoes, peeled and cut into strips
* 1 cup all-purpose flour
* 1 tsp baking powder
* 1/2 cup milk
* 1/2 cup beer (or sprite)
* 1 tsp kosher salt
* 1 tsp ground black pepper
* 1 egg
* 1 quart vegetable oil for frying
* 1-1/2 pounds cod or tilapia fillets


Alcohol included!




Directions

1. Place potatoes in a medium-size bowl of cold water for 1 minute then put in a strainer lined with cold towel. I like to keep things dry if I’m deep-frying.
2. In a separate bowl, mix together flour, baking powder, salt, and pepper. Stir in the milk, beer (or sprite) and egg; until mixture is smooth. Let stand for 20 minutes.
3. Preheat oil in a large pot or electric skillet to 350F.
4. Fry potatoes in hot oil until tender. Drain on paper towels.
5. Dredge fish in batter, one piece at a time and immerse in hot oil. When batter is set, turn fish over and fry until golden brown.
6. Note: Maintain the 350F temperature.
7. Drain well on paper towels or on roasting rack.
8. Fry potatoes again for 1-2 minutes for added crispness.
9. Serve with malt vinegar or tartar sauce. Enjoy!

Crepe's for breakfast anyone~?

A crepe is a type of very thin pancake (usually made from wheat flour). The word is of French origin, deriving from the Latin crispa, meaning "curled." While crepes originate from Brittany, a region in the northwest of France, their consumption is nowadays widespread in France and they are considered a national dish, and they are also increasingly popular in North America.



Ingredients

* 1 cup all-purpose flour
* 2 eggs
* 1/2 cup milk
* 1/2 cup water
* 1/4 teaspoon salt
* 2 tablespoons butter, melted


Directions

1. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.







3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

Tempuraaaaaaaa~

Tempura is deep fried vegetable or seafood, which is commonly eaten in Japan. If you know some tips, it's not so hard to make delicious tempura at home. All ingredients can be found easily at your local grocery stores. Actually, you can make tempura with almost anything.

Tempura Recipe

Ingredients:

Shrimp (shelled and deveined, but leave tails on)
Vegetables* of your choice

Tempura Batter:

1/2 cup plain flour
1/2 cup corn flour or rice flour
1 teaspoon baking powder
1/2 teaspoon salt
1 egg yolk
2/3 cup ice cold water
Oil for deep frying

Method:

1. Sift together the dry ingredients and set aside.
2. In a medium bowl, beat the egg slightly and mix with the ice water.
3. Stir in the dry ingredients. Stir only until mixed; mixture will be slightly lumpy.
4. Dip shrimp and *vegetables into the batter and deep fry until golden brown.
5. Fry ingredients a few at a time. Too big a batch may change the temperature of the oil.
6. Drain on paper towels and served immediately.

Isn't that easy.Well,hopefully this helps!

Creme Brulee~

One of my favorite dessert of all times.
The exact origins of this dish are unknown, though the earliest known reference to it is in François Massialot's 1691 cookbook, and the French name was used in the English translation of this book, but the 1731 edition of Massialot's Cuisinier roial et bourgeois changed the name of the same recipe from "crème brûlée" to "crème anglaise". In the early eighteenth century, the dessert was called "burnt cream" in English.

Now,I will share the recipe on how to make it.

Before we get start,we will need to prepare the ingredients listed below.
* 4 Tablespoon of vanilla extract
* 4 cups heavy creme
* 6 eggs
* 1/2 cup sugar
* 2 Tablespoon of almond extract

Now lets get started!
Step 1

Make sure you use good vanilla and almond extract. You want like Adams or a good brand that has 35% alcohol. This is very important. If you have never make this before I am going to show the easiest and BEST way of making this.I'm a huge crème brulee fans and I have tried all kinds of ways to make it until I perfected this way, trust me you wont regret it.

Step 2

In a sauce pan add the 4 cups of heavy crème and the vanilla and almond extract. Bring to a boil over medium heat constantly stirring. When it start to boil it will start to rise in pan so be careful. When this happens turn off and set to the side to cool for 15 minutes. Stir it occasionally. It will start to set and you will smell one of the best smells from a kitchen you will ever smell. ENJOY!




Step 3

In a separate bowl whisk 6 egg (yolks) and the 1/2 cup of sugar. Mix it good until it turns into a lemon pudding looking mixture. Important step here is to mix good and make sure you only use the egg yolks not whites. Okay lets move on.



Step 4


Okay so you are probably thinking this is simple. It is but in this step you need to pay close attention. Pre-heat oven to 400 degrees F. Mix the egg yolks and sugar (lemon pudding) mixture and the cream mixture together. Mix these thoroughly. The crème should still be warm to hot. Once they are mixed where going to pour the mixture into 6 ramekin. I have attached a picture so you will see how to position these in the pan. The pan will be filled with water half way so remember this. I use cheap aluminum pans that you can buy at any super market or grocery store like Consfood in Damai. They cost about 3 to 5 dollars a piece and you can re-use. Fill the ramekin equally and leave a little room from the top so they don't spill over. Ramekin are really the best dish for this for I have tried different containers and do no get the same results. Once the ramekin are filled fill the pan halfway with water and foil the top. Stick a cookie sheet under the pan for stability.



Step 5

Put into oven and cook for 1hr and 15 minutes. Remove the foil and stick toothpick about 1/2 way from side and if it comes out clean the custard is ready. Now comes the fun part!





Step 6

Pull out custard and let cool. I usually cant wait so I will stick them into the refrigerator. When cooled sprinkle sugar (not brown) on top of the custard until it is covered in white. Invest in a propane torch. This is the ONLY way of doing it right. Sticking them in the broiler or cooking the sugar in a bowl then adding is so wrong.Its hard to find it here in kota kinabalu and the one I'm using is i borrowed from my aunt. Torch the sugar on top until golden brown not dark brown. Let it slightly cool and serve when cooled. Make sure all the sugar gets melted and caramelizes.





Step 7

Sit back and enjoy and if you like this desert as much as I do I am sure you will fall in love.

My cousin Hazel's wedding day & my first time being the Best Man

Here's something for my second post.While on the way to college,my mom suddenly told me that I was chosen to become best man for my cousin's wedding.I was blank for a while and suddenly I was like "what?!".Isn't that best man suppose to be from the groom's side?Then my mom told me that my cousin said none from his side is handsome and after hearing that I started to laugh like a madman.What was that suppose to mean?Well,I agreed.I went to the bridal's wedding gallery to try on the coat that I was suppose to wear during the wedding ceremony.Unfortunately,We weren't allowed to take photos during the testing session.Here are some photo's that was taken during that day.


Rehearsal before the real thing.











mummy~








Its me!





Mummy again~







Awwwwwwwwwwwwhhhh~




Me and Dad.





Sis with Cousin Hazel.






My lovely cousins.

My first time posting a blog!

After 11 years of using the internet, this is actually my first time using a blog myself.Well,actually its for my cs2 assignment.The truth is I've been trying to learn to use the blog since this morning and finally I'm getting a hang on it.I'll be stopping right here for a while and will continue to post something after this.BYE BYE FOR NOW!