NASI AMBENG / NASI CAMPUR/NASI TUMPENG

Nasi Ambeng is an authentic Javanese cuisine which is wrapped and served in a tray. It is divided into 4 serves. Nasi  Ambeng (pronounced “um-bng”) is a special rice dish, similar to Nasi Campur (mixed rice), which is popular among the Javanese and Nasi Tumpeng which is popular in Indonesia. It is a grand dish which is usually served during special occasions like Ramadan, weddings, kenduri (Muslim thanksgiving) and anniversaries. The dish is divided into four portions: Rice, fried noodles, chicken/beef, and serunding/tempe. - excerpted from kuali.com

The main portion of the dish is 

• Steamed Rice
• Mee Goreng  (Fried Noodles)
• Perkedel (Deep Fried Mash Potatoes)
• Sambal Jawa (Deep Fried Tofu and Tempe braised in Sweet Aromatic Herb)
• Ayam Kicap (Soya Sauce Chicken) or rendang
• Urap Sayuran (Blanched Vegetable served with Spiced Gated Coconut)
• Sambal Belacan (Chilli Paste Cooked wtih Shrimp Paste)
• Salted Fish

A generous amount of rice is placed in the centre of a dulang or large platter which is lined with banana leaf. This serving is normally shared by a group of four to eight people. Nasi Ambeng is normally eaten by hand and the standard practice is to sit around the platter on a mat.  Nasi Ambang is a great communal treat and it teaches the concept of sharing food equally.

It's difficult to find Nasi Ambeng except in Johor and certain part of Malaysia which has the population of Javanese. I haven't tasted one, I only heard about this but most of the side dish serve with Nasi Ambeng is a daily dish the Malays used to cook, but what makes this dish so special is the way it is serves and the concepts it applies. This Nasi Ambeng is a reminiscent of Nasi Tumpeng in Indonesia, yellow rice in an inverted cone-like structure with the accompanying dishes arranged around that cone. Click here for more if you wish to know about Nasi Tumpeng http://www.mykitchenproduce.com/tumpeng-gallery/. Linda from mykitchen produce makes wonderful Nasi Tumpeng.

I don't have much input on both Nasi Ambeng and Nasi Tumpeng but I do understand that each dish symbolized something in life. Since most of the sides are daily home cook, I assembled them into one big plate that resembles Nasi Ambeng and the the recipe I am going to share today is Urap. Urap, a salad of traditional greens mixed with spicy grated coconut is also part of a Nasi Ambeng. Like a good tossed salad, all the flavours will eventually settle and complement each of the other ingredients.

URAP DAUN SELOM

100 g daun selom

200 g fresh/dry grated coconut

Spice Paste

- 4 cloves of garlic

- 3 red chillies, seeded

- 2 bird's eyes chillies

- 2 cm Kencur, peeled and sliced

- 50 g Palm sugar

- 4 fresh Kaffir Lime leafs, very finely shredded

- Salt to taste

Directions

1. Grind or blend all spice paste ingredients.

2. Heat oil and sauté the spice paste until fragrant. Then add the grated coconut, mix it well for few minutes, then set aside.

3. Serve: Combine the vegetables with the spiced grated coconut.

Sebenarnya saya ni tak pernah makan dan tak pernah lihat pun Nasi Ambeng ni. Cuma dengar dan lihat dalam gambar aje. Cukup teringin sekali hendak cuba...tetapi tidak pernah berkesempatan dan tidak pernah tahu di mana hendak mendapatkanya. Kebetulan masak tengah hari dan lauk-lauknya menyerupai Nasi Ambeng jadi saya aturkan supaya menjadi persis Nasi Ambeng. Setahu saya Nasi Ambeng ini adalah makanan orang Jawa dan banyak didapati di kawasan-kawasan yang banyak masyarakat Jawa. Johor salah satu daripadanya. Menariknya Nasi Ambeng ini ialah sekali pandang dan bagi orang yang tidak biasa akan mengatakan bahawa ini adalah Nasi Campur..kerana nasi dibungkus bersama lauk-lauk pilihan, tetapi sebenarnya Nasi Ambeng ini ada ceritanya, lauk-lauk yang disediakan pun tertumpu kepada lauk-lauk khas seperti :-


Nasi Putih
Mee Goreng
Bergedil
Sambal Jawa (sambal Tempe)
Ikan Masin
Urap,
Ayam Masak Kicap atau Rendang
Sambal Belacan
Ikan Masih.


Biasanya nasi ini dihidang dalam dulang besar di mana nasi diletakkan ditengah dan lauk-lauk mengelilingi nasi. Daun pisang digunakan untuk mengalas nasi. Nasi ini dimakan secara beramai-ramai, paling tidak empat orang satu dulang.  Setiap lauk dalam Nasi Ambeng ini melambangkan sesuatu dalam kehidupan. Detailnya saya tidak begitu tahu..masih tengah mencari erti-erti lauk-lauk Nasi Ambeng. Nasi ini selalu disediakan dalam majlis keramaian macam kenduri-kendara, majlis kesyukuran dan majlis tahlil/ Banyak didapati di Johor malah Nasi ini juga dijual di kawasan-kawasan tertentu.


Disamping Nasi campur, Nasi Ambeng ini juga banyak menyerupai Nasi Tumpeng masyarakat Indonesia, rasanya dari sanalah datangnya Nasi ini. tetapi Nasi Tumpeng Indonesia, nasinya menyerupai pulut kuning, berwarna kuning dan dibentukan seperti kun. Cara susunan nasi dan lauk-lauknya sama seperti Nasi Ambeng..malah jenis lauk yang disediakan pun sama...cuma dalam Nasi tumpeng ini ada telur dadar dan lauk-lauk seafood seperti udang. Cukup menarik. Bagi yang ingin mengetahui lebih tentang Nasi Tumpeng anda boleh klik di sini http://www.mykitchenproduce.com/tumpeng-gallery/. Terdapat banyak jenis Nasi Tumpeng yang disediakan oleh Linda. Dari sana anda boleh mendapat gambaran bagaimana Nasi Ambeng ini disediakan.


Untuk N3 hari ini saya ingin berkongsi resipi urap yang disediakan bersama dengan Nasi Ambeng. Biasanya urap ini dibuat dengan mencampurkan beberapa sayuran seperti taugeh, kacang panjang dan kangkong..tetapi saya cuma menggunakan daun selom aje. Ulam favourite saya. Saya suka urap ini kerana kecur yang digiling bersama bahan lain menaikkan rasa istimewa pada urap ini. So inilah dia Nasi Ambeng cara orang belum pernah merasainya..kalau salah harap maaf ya... apa yang saya buat adalah berpandukan kepada maklumat yang saya ketahui dan saya masih tertanya-tanya kenapa mee termasuk dalam sajian ini..agak pelik juga tetapi menarik.


Next Post - Breakfast Menu

HOLIDAY BREAKFAST SPECIAL - SINGAPORE HOKKIEN MEE AND KARIPAP SINARAN

Let's cross the causeway and have Singapore Hokkien Mee for breakfast. The first time I ate Singapore Hokkien Mee was years ago in Singapore but it was ...by mistake. I used to travel to and fro to Singapore during my stayed with Honeywell South East Asia. Singapore was the regional office. During lunch I ordered Hokkien Mee, at that moment I thought it was the soupy noodles like the one I used to have in Penang, but to my surprise it was dried. 

I thought it was a mistake, but my colleagues told me that's the right order, my goodness only then I realised the Singapore Hokkien Mee was a semi dried version...something like Malaysian Hailam Mee. One thing unique about this dish, it was a mixture of yellow noodles and thick rice vermicelli ,first fried with eggs until fragrant and braised in rich, flavourful prawn broth, the Singapore Fried Hokkien Mee is served semi-dry and garnished with prawns, squid, sliced meat, chives and eaten with Sambal chilli and a squirt of lime juice.

It's a popular breakfast menu in Singapore and love having it with the sambal and lime. Recipe adapted from http://rasamalaysia.com/singapore-hokkien-mee-recipe/ with a little tweak by adding some cornstarch. 

Beside Singapore Hokkien Mee, I also made some "karipap". This karipap was special...no dough required. I used white bread, steam for a few second, roll flat with a rolling pins, used cookie cutter to cut the bread, put the fillings, seal by pressing with fork, egg brush, sprinkle some sesame seed and bake. This is fantastic, a short cut for empananda inspired by Puan Rose of Sinaran Menu. A new way of making karipap or empananda. As such I called this Karipap Sinaran in conjunction with Puan Rose's blog, thanks Puan Rose for the brilliant idea. Just like any other karipap you can use what ever fillings. It was so happen that I made Pau Cotek again by Puan Rose recipe and have some sardine filling left, I used the sardine's filling for my "karipap sinaran"

So that's all for my 2nd January 2012 breakfast, ENJOY and have a NICE HOLIDAY.

SINGAPORE HOKKIEN MEE

Ingredients:

250g Yellow Noodle

250g White thick rice vermicelli

400g Prawn

350g Squid (Sotong)

200g Beef

40g Green Mustard

750ml Chicken stock

3 Eggs

5g Chopped garlic

Seasoning:

1/2 tbsp Fish sauce

1 dash Pepper

1 dash Sesame oil

1 tbsp corn starch mix with 3 tbsp water

Method:

1. Peel the prawn head.  In a hot wok, add a tbsp oil and fry the prawn head until fragrant. Add fried prawn head into chicken stock and boil for 30mins to 1 hour. (I usually reserve the uncooked prawn shells and prawn heads from other dishes and keep them frozen in the freezer)

2. Add the beef into the stock and boil for 45mins. Take out the beef and cool. Cut beef belly into strips. 

3. Blanch prawns and squid in boiling water. Drain and cut the squid into rings.

4. Into a hot wok, add 1 tbsp of oil, fry the garlic until fragrant. Add in egg and scramble.

5. Add in yellow noodle and rice vermicelli. Fry for a few minutes until noodles just begin to sear. (Use high heat)

6. Add 1/3 of prawn stock and seasoning. Fry until stock is almost dry. Add another 1/3 of prawn stock. Cover wok to braise the noodles on medium low heat. (5 to 7 mins)

7. Add in prawn, squid, chives and fry together. Add remaining stock, fry for 1 min and plate

8. Add the cornstarch mixture and fry for another 1 min. Serve with sambal chilli and lime.

Asalamuailaikum dan SELAMAT PAGI SEMUA, pagi yang ceria dan penuh dengan keazaman baru. So sarapan apa pagi ini???. Oh saya dan family hari menyeberang tambak Johor untuk breakfast pagi ini..saya siapkan Singapore Hokkien Mee dan Karipap Sinaran. Lama betul saya tak makan Singapore Hokkien Mee ini, minggu lepas saya buat Penang Hokkien Mee, so minggu ni Singapore la pula. Nak tahu apa bezanyanya Penang Hokkien Mee dan Singapore Hokkien Mee???bezanya terletak pada caranya sahaja, bahanya lebih kurang sama aje....cuma Penang Hokkien Mee berkuah manakala Singapore Hokkien Mee agak kering sedikit.

Pertama kali saya makan mee ini di Singapura...beberapa tahun dahulu kita saya bekerja dengan HONEYWELL SEA. Masa tu ibu pejabat kami di Singapore, kerap jugalah berulang alik ke sana. Masa rehat saya orderlah Hokkien Mee...dalam fikiran saya mee yang berkuah macam Penang Hokkien Mee...alih-alih datang yang kering, mulanya saya ingat sudah salah anta, sebab nampanya macam Mee Hailam tapi kata teman-teman memang itulah Hokkien Mee...baru saya tahu bahawa Hokkien Mee Singapore kering sedikit. Mee ini sedap dan mudah membuatnya, menariknya ia dimakan bersama sambal dan limau. Caranya sama juga dengan Hokkien Mee Penang. Banyak menggunakan udang dan biasanya udang yang bersaiz besar..tapi kalau dah masak kat rumah, udang saiz apa pun boleh.

Disamping Hokkien Mee saya buat Karipap Sinaran. Nak tahu apa karipap sinaran...hem karipap ini adalah karipap instant yang diperbuat daripada roti....roti putih...bukanya kulit karipap, roti dikukus, kemudian dicanai nipis, dipotong bulat menggunakan cookie cutter, dimasukkan inti, dikelim menggunakan gerapu dan digoreng. Tapi untuk pagi ini saya tidak goreng tapi saya bakar..sebab roti serap minggu..ha..ha..azam tahun baru nak kurangkan berat badan?????. Resipi ini adalah ilham dari Puan Rose dari Sinaran Menu..Puan Rose minta saya cuba..katanya fantastic...jadi saya cuba..kebetulan saya ada mencuba resipi pau cotek Puan Rose yang berinti sardin..ada sardin lebih saya pun buat karipap ini..maka untuk mudahkan tagging dan labeling, saya namakan karipap ini KARIPAP SINARAN. Thanks Puan Rose for the brilliant idea....memang shortcut betul, tak payah fening nak buat doh..ya. bagus idea ini, a new way of preparing karipap.

So hari ini masih bercuti..kat rumah ini ramai..anak-anak dan kekawan, saya hendak ke pasar nak fikirkan apa pula menu untuk lunch nanti. So selamat bersarapan dan selamat bercuti

Next Post - Nasi Ambeng

DEEP CHOCOLATE BROWNIES CUPCAKES

I just started baking last year when I started my blog PATYSKITCHEN. I was phobia with baking before and when I decided to take up this food blogging as my new passions...i dare myself to bake. I started with cupcakes and later to chocolate cake and other cakes. Now..I can't see anything new..I will definitely be intrigued to try. I have no problem to clear up what ever I baked, my kids and my colleagues were my jury.  Ha..ha.. this is not a MASTERCHEF program but I do learned from comments made by them. That's how I learned baking at this age.

Recently I I received a wonderful book all about Cupcakes and so for my New Years Resolution I would like to bake one cupcakes a week from this book, it has 100 different types of recipes.  I love chocolate and I always stick to those flavors so for 2012, I would like to be more adventurous and try different cupcakes. This Deep Chocolate Brownies is my first Cupcake for 2012.

Cupcakes may come in many flavors, but chocolate is still a real favorite. The Chocolate Cupcake gets its lovely favor from the cooking chocolate and the semisweet chocolate chips. The cake has has a deep chocolate flavor and a dense fudge-like texture and top it with a smooth and glossy Ganache frosting. 

Deep Chocolate Brownies Cupcake

4 ounces (120 g) unsweetened chocolate, broken up

2/3 cup (150 ml) unsalted butter

1 1/2 cups (375 ml) granulated sugar

4 large eggs

1 teaspoon (5 ml) pure vanilla extract

1 1/4 cups (300 ml) all-purpose flour

1 teaspoon (5 ml) baking powder

1/2 teaspoon (2 ml) salt

1 cup (250 ml) chopped-into-bits semi-sweet chocolate or chips, about 175 g (6 ounces)

1 cup (250 ml) broken toasted walnuts or pecans

Chocolate Ganache Icing

1 cup (250 ml) chopped-into-bits semi-sweet chocolate or chips, about 175 g (6 ounces)

1/2 cup (125 ml) whipping cream

1 teaspoon (5 ml) pure vanilla extract

Preheat oven to 350° F (180° C)

Line 18 muffin cups with papers or silicone cups.  Over low heat, melt chocolate and butter together in a large saucepan, stirring until smooth. 

Remove from heat.  Stir in sugar, then eggs, 1 at a time, and vanilla.

Mix flour with baking powder and salt.  Stir into chocolate mixture along with chocolate and nuts.  Divide among cups.  

Bake 16 to 18 minutes or just until cupcake centre is raised and feels slightly firm when touched.  Do not over-bake.  Cool completely on rack.

Meanwhile, to make icing, melt chocolate in whipping cream over very low heat in a small saucepan.  When almost smooth, remove from heat and stir in vanilla.  Cool to room temperature.

Ice cupcakes.  Icing sets at room temperature in about an hour.  Store cupcakes at room temperature, covered, for up to 3 days, or freeze for up to a month.

Inilah kesnya masa muda-muda dulu langsung tak nak masuk dapur, kerja dari pagi sampai malam, memang workaholic betul saya ni cuma sejak dua menjek ini pula baru hendak ke dapur pula tu macam-macam hendak try. Dulu saya memang phobia bab baking ini cukup takut...kek mentah..kek lembik...semua jadi bahan ketawa adik-adik saya, sejak itu malas hendak cuba...semua main order aje...tak pernah buat kek langsung..sehingga dah senja begini..bila hati sudah terasa hendak berblogging...maka saya terpaksa beranikan diri untuk mencuba. Alhamdululilah mungkin sekarang ini banyak rujukan boleh dibuat..luaslah pandangan saya...sebelum saya buat sesuatu saya kaji dulu.

Baru-baru dapat hadiah istimewa dari kawan yang tenguk saya semakin tekun memcuba sesuatu baru..hem dapat buku resipi cupcake. menarik buku ini..terdapat lebih kurang 100 resipi cupcake dan muffins..best betul, so dengan buku baru ini saya berazam hendak buat sekurang-kurangnya satu cupcake dalam seminggu...bab-bab hendak menghabisnya jangan takut..anak-anak dan kekawan mereka serta rakan sekerja sentiasa standby...lagi pun saya suka begini bolehlah mereka menjadi juri saya agar...apa yang saya buat dapat dinilai dan diperbaiki.  Manalah tahu satu hari nanti hobi baru saya nanti akan menjadi sumber pendapatan saya.

Deep Chocolate Brownies Cupcake ini adalah cupacke pembukaan untuk tahun ini...sedap kek ini lembap dan terasa chocolatenya. Saya gunakan ganache sebagai topping. Sesuai kalau hendak dijadikan hadiah buat teman

Next Post - Breakfast Menu

QUICK AND EASY NACHOS

This is a bit unusual - don't expect a true "Mexican" flavor. However, they are sooo good! I adapted this from Dave's Cafe - Ipoh with a tweak to meet with what ever stock that I had in the fridge. I had lunch with my friend In Dave Cafe and the first thing she ordered was Nachos...my goodness really cheesy and crunchy. I when back home started to  look for store bought nachos. Bought a few packets. I just munch it bare without any cheese and topping. I think I am addicted to the stuff.  It's so perfect as New Year Eve appetizer and I made a few batch. I made a simple and easy nachos with some tomatoes beef minced dip. You can serve it as an appetizer or it can ever be the main meal. This is an easy way to feed a big crowd and it’s definitely a crowd pleaser.

Some context on Nacho from Wikipedia to those who happen to hear this for the first time := 

Nachos have become as popular snack as potato chips, It is enjoyed not only as a snack but as meal depending on the method of use, or how it is cooked.

Nachos are a popular food based on nixtamalized corn, of Mexican origin associated with Tex-Mex cuisine that can be either made quickly to serve as a snack or prepared with more ingredients to make a full meal. In their simplest form, nachos are tortilla chips or totopos covered in melted cheese and salsa. First created circa 1943 by Ignacio "Nacho" Anaya, the original nachos consisted of fried corn tortillas covered with melted cheddar cheese and pickled jalapeño peppers

The triangle shaped tortilla chip was popularized by Rebecca Webb Carranza as a way to make use of misshapen tortillas rejected from the automated tortilla manufacturing machine that she and her husband used at their Mexican delicatessen and tortilla factory in southwest Los Angeles. Carranza found that the discarded tortillas, cut into triangles and fried, were a popular snack, and she sold them for a dime a bag at the El Zarape Tortilla Factory. In 1994, Carranza received the Golden Tortilla award for her contribution to the Mexican food industry.[1]

Nachos are a popular food based on nixtamalized corn, of Mexican origin associated with Tex-Mex cuisine that can be either made quickly to serve as a snack or prepared with more ingredients to make a full meal. In their simplest form, nachos are tortilla chips or totopos covered in melted cheese and salsa. First created circa 1943 by Ignacio "Nacho" Anaya, the original nachos consisted of fried corn tortillas covered with melted cheddar cheese and pickled jalapeño peppers.

You can get the store bought Nachos from the supermarket, and if you want varieties on your nachos, add some cheese and bake. Serve warm with sour cream and Guacamole Dip, if desired.

QUICK AND EASY NACHOS

Ingredients

1 packet tortilla chips

3 to 4 jalapenos, thinly sliced*

4 1/2 ounces diced red onion, approximately 1 cup

6 ounces finely grated Cheddar, approximately 2 1/4 cups

1/2 cup diced cucumber

1/2 cup diced red peppers

1/2 cup chopped scallions

2 tablespoons finely chopped fresh oregano leaves

Directions

*Cook's Note: Depending on your heat preference, you may remove the seeds from the jalapenos or leave them intact.

Set 1 of the oven racks on the lowest shelf and preheat oven to 350 degrees F.

Line a baking pan with parchment paper. Make 8 (2-inch) balls out of aluminum foil. Spray 3 wire cooling racks with non-stick cooking spray and place 1 of the aluminum balls in each of the corners of 2 of the racks.

Lay 1/3 of the chips on one of the racks. Top each chip with a jalapeno slice and sprinkle the chips with 1/3 of the red onions, and 1/3 of Cheddar cheeses. Repeat with the remaining chips and the other 2 racks. Stack the racks on top of one another and set into the parchment lined baking pan. Bake in the oven on the bottom rack for 7 minutes or until the cheese begins to bubble. Sprinkle with fresh oregano. Serve immediately with the salsa, sour cream, and guacamole.

Sejak dua menjak ni dah jadi ketagih dengan nachos ni. Boleh dikatakan tiap-tiap hari la...sambil membaca..sambil mengunyah. Memang sentiasa ada stok kat rumah. Kebetulan satu hari kawan lama saya belanja makan di Dave Cafe Ipoh...dan appetizer yang dia order adalah Nacho..mak aii...Nachonya sungguh hebat sekali...cukup cheesy dengan taburan salsa di atas. Memang kena dengan selera saya. Malam tahun baru saya sediakan nachos ini cara Dave's Cafe..wah bukan main suka anak-anak..kebetulan ada lebihan sos sloopy joe saya taburkan sekali di atas. Memang mengasyikkan. Sajian ini cukup bahaya sekali kerana meudah membuat anda ketagih

Next Post - Deep Chocolate Brownies Cupcake

MY 2012 COUNTDOWN SNACKS - SLOOPY JOES AND CHEESY NACHOS

So far I haven't had any experience celebrating new year countdown in public. I hate the crowd and I hate stressing myself to look for parking space. The best is watching all these excitement at home..more relaxing...more food and less headache. This year it's the same, after all the evening celebrations of Tyca's and Oden's little birthday..I'm already exhausted, nevertheless never want to be left out and it's also fun to have a small family gathering...makan...makan...and watching TV, I have to create a little party at home. My children's friend were at home spending the week end with us so...it's fun with the crowd that I had.  To me even without city celeberations, it's possible to turn 2012 countdown into a time for family.

Again chef at home have to put the thinking hat for foods and drink to celebrate the late night excitement. We still have the birthday party food...I just added some Sloopy Joe's a real hot and satisfying Sloopy Joe and Cheesy Nachos. This Nacho's was a great HIT, can't stop munching it. Yeah as for drinks Tyca's made food punch...so there goes my family affairs on 2012 New Year Countdown.

Once again HAPPY NEW YEAR to ALL and may this year brings more luck, happiness, money, health...etc...... and ALL THE BEST

SLOOPPY JOE'S

RACHEL RAY'S RECIPE

Ingredients

1 tablespoon extra-virgin olive oil, 1 turn of the pan

1 1/4 pounds ground beef sirloin

1/4 cup brown sugar

2 teaspoons to 1 tablespoon steak seasoning blend, such as McCormick brand Montreal Seasoning

1 medium onion, chopped

1 small red bell pepper, chopped

1 tbsp lime juice

1 tablespoon Worcestershire sauce

2 cups tomato sauce

2 tablespoons tomato paste

Burger buns  split, toasted, and lightly buttered

Directions

Heat a large skillet over medium high heat. Add oil and meat to the pan. Spread the meat around the pan and begin to break it up. Combine brown sugar and steak seasoning. Add sugar and spice mixture to the skillet and combine. 

When the meat has browned, add onion and red peppers to the skillet. Reduce heat to medium and cook onions, peppers, lime juice and Worcestershire sauce with meat for 5 minutes. Add tomato sauce and paste to pan. Stir to combine. 

Reduce heat to simmer and cook Sloppy Joe mixture 5 minutes longer. Using a large spoon or ice cream scoop, pile sloppy meat onto toasted, buttered bun bottoms and cover with bun tops. Serve with your favorite sides or sliced tomatoes seasoned with salt and pepper, dill pickles .

Bab-bab tahun baru ini saya memang tak pernah meraikanya malah tidak pernah pun membawa anak-anak keluar melihat celebrations ini. Kalau teringin sangat hendak tenguk and have New Year Fun tenguk aje di TV...sama aje...tak payah hendak fening..fening...berpusu-pusu..mana nak cari parking...mana dengan  berimpit...impit. bagi saya celebrate di rumah menghadap TV lagi best. Tahun ini sama juga..lagi pula sekarang udah duduk Ipoh tak benda yang excitednya...kita orang anak beranak...hanya duduk mengadap TV aje.

Makanan birthday Tyca and Oden masih banyak...tugas anak-anak clearkan semua..supaya tidak membazir saya cuma buat makanan ringan aje..malam tu tidak makan nasi saya buat Sloopy Joe's ala Rachel Ray dan Cheesy Nachos.....Nacho's ni memang penangan maut..mengoyel tidak berhenti-henti..memang bahaya snack macam boleh montel dibuatnya..Resipi Nacho dalam entri setrusnya. Resipi Sloopy Joe saya buat simple aje bersama side salad dan tomato.

Sekali lagi SELAMAT TAHUN BARU SEMUA semoga tahu ini membawa keberkatan, kerahmatan, tingkatkan azam, tinggikan ketakwaan semoga menjadi muslimah yang beriman - Amin.

Next Post - Cheesy Nachos