Wednesday, March 31, 2010
I have always love to travel but due to my father's busyness and other important things that he needs to take care of, there's always been a delay. But Alhamdulillah, this time,it seems like its going smoothly and as planned.
If you are aware, this Gold Coast trip is due to the cancellation of Abu Dhabi flights by Air Asia in early February 2010 that caused us to re-route our journey to Gold Coast instead at no extra coast.
We were pretty upset at first,because, well we have booked a hotel, planned our itinerary,asked around about places to go there, made our budget and bla bla bla..but...it's God's will,maybe some other time..but heyy we can at least go somewhere else..right?
So Gold Coast it is.
So up to today, we have booked our hotel (after canceling the Dubai hotel of course), plan our itinerary and budget. In the next post i will share with you our itinerary for the whole trip.Oooh, we are going for 4 days 3 night by the way..Such a short trip but..what to do..ongkosnya nggak ada sihh..
And yours truly is kinda bersengkang mata-mengikat perut jugakla nak mencukupkan duit nak menyampaikan kat sana nanti..huhu..but it's gonna be exciting.I can't wait.
And if any of you, have been there, will go there soon or would like to go there someday.... pleassseeeee..pleaseee and pleaseeeee share your idea or experience with me. Maybe you have a better idea of where to go or which car rental company that is cheap and reliable there or any free activity that we can do there which is not advertised on the net so we can save budget some-more..yahooooo.
Well, till then..adios mate!
p/s: I just got a letter from SPA today. I need to go for an exam..fuhhh..never been to SPA exam before..any tips?
Tuesday, March 30, 2010
Don't know what to cook tonight? Tired of the same boring menu you been cooking all these while? Well...try serving a few new dishes out of these easy menus for every day of the week. Perfect way for you not to pening-pening kepala to think what to cook for dinner. Sesuai untuk mereka yang saje nak try resipi baru and not thinking of daily boring recipes.
Perfect for a beginning cook or busy homemaker, pot roast is a great everyday meal, but when you add mushroom sauce, it is special enough for company. Using the slow cooker adds to its appeal, because you can prepare it the night before and refrigerate overnight, or put it together first thing in the morning. Either way, it cooks all day without your attention. And with the side dishes cooking at the same time, all you have to do is arrive home and eat!
- 1 1-1/2-pound boneless beef chuck eye roast, chuck pot roast, eye round roast, or round rump roast
- 4 medium potatoes (about 1-1/2 pounds), quartered
- 1 16-ounce package frozen tiny whole carrots
- 1 4-ounce can (drained weight) mushroom stems and pieces, drained
- 1/2 teaspoon dried tarragon or basil, crushed
- 1/4 teaspoon salt
- 1 10-3/4-ounce can condensed golden mushroom soup
- Trim fat from roast. If necessary, cut roast to fit into a 3-1/2- to 4-1/2-quart slow cooker. Set aside.
- In the slow cooker combine potatoes, frozen carrots, mushrooms, tarragon or basil, and salt. Add roast. Pour mushroom soup over mixture in slow cooker.
- Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. Makes 5 or 6 servings.
- 1-1/4 cup sliced zucchini (1 medium)
- 1/2 cup sliced carrot (1 medium)
- 1/2 cup sliced onion (1 medium)
- 1 small red sweet pepper cut into strips (3/4 cup)
- 2-1/2 cups shredded green cabbage (about half of a small cabbage head)
- 1 tablespoon cooking oil or peanut oil
- 12 ounces skinless, boneless chicken breast halves or turkey tenderloins, cut into 1-inch pieces
- 1/2 cup bottled stir-fry sauce
- 1/2 teaspoon ground ginger
- 3 to 4 cups hot cooked white or brown rice
- 3/4 cup chopped cocktail peanuts or cashews
- In a 12-inch skillet or wok cook and stir half of the zucchini, carrot, onion, pepper, and cabbage in hot oil over medium-high heat for about 2 minutes or until crisp-tender. Remove vegetables from the skillet. Repeat with remaining vegetables; remove from the skillet.
- If necessary, add more oil to the hot skillet. Add chicken to the skillet. Cook and stir for 3 to 5 minutes or until chicken is no longer pink. Push chicken from center of the skillet. Add stir-fry sauce and ginger to center of the wok. Cook and stir until bubbly. Return the vegetables to the skillet. Cook and stir about 1 minute more or until chicken-vegetable mixture is coated and heated through. Serve over rice. Sprinkle servings with chopped peanuts. Makes 6 servings.
Penne and asparagus are bathed in a rich sauce with a slight bite of mustard, lemon and Parmesan. This dish is lovely in early spring, when asparagus is at its peak and nights are still cool enough to inspire a craving for something rich and warm.
- 4 ounces whole-wheat penne pasta (about 1 1/2 cups)
- 1/2 bunch asparagus, trimmed and cut into 3/4-inch pieces
- 3/4 cup whole milk
- 2 teaspoons whole-grain mustard
- 2 teaspoons all-purpose flour
- 1/8 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 teaspoon extra-virgin olive oil
- 2 tablespoons minced garlic
- 1 teaspoon minced fresh tarragon or 1/4 teaspoon dried
- 1/4 teaspoon freshly grated lemon zest
- 1 teaspoon lemon juice
- 1/2 cup freshly grated Parmesan cheese, divided
1. Bring a large saucepan of water to a boil. Cook pasta for 6 minutes. Add asparagus and continue cooking, stirring occasionally, until the pasta and asparagus are just tender, about 3 minutes more. Drain and return to the pot.
2. Meanwhile, whisk milk, mustard, flour, salt and pepper in a medium bowl. Heat oil in a small saucepan over medium-high heat. Add garlic and cook, stirring constantly, until fragrant and lightly browned, 30 seconds to 1 minute. Whisk in the milk mixture. Bring to a simmer, stirring constantly, and cook until thickened, 1 to 2 minutes. Stir in tarragon, lemon zest and juice.
3. Stir the sauce into the cooked pasta and place over medium-high heat. Cook, stirring constantly, until the sauce is thick, creamy and coats the pasta. Stir 1/4 cup Parmesan into the pasta until combined. Serve the pasta topped with the remaining 1/4 cup Parmesan.
Makes 2 servings, 1 1/2 cups each.
Asian Steak with Bell-Pepper Stir Fry
A steakhouse take on Thai beef with peppers. Serve with steamed rice.
- 2 tablespoons Thai-style chili sauce
- 1 1/2 tablespoons soy sauce
- 2 teaspoons balsamic vinegar
- 2 teaspoons grated peeled fresh ginger
- 2 10- to 12-ounce steaks
- 1 1/2 tablespoons vegetable oil, divided
- 1 medium onion, halved, sliced
- 2 medium red bell peppers, cut into 1/2-inch-thick strips
- 4 green onions, chopped
- 1/2 cup chopped fresh cilantro
- Preheat oven to 375°F. Whisk chili sauce, soy sauce, balsamic vinegar, and ginger in medium bowl; add steaks and turn to coat. Let marinate at room temperature 15 minutes, turning occasionally.
- Heat 1/2 tablespoon vegetable oil in large ovenproof skillet over medium-high heat. Scrape most of marinade off steaks and back into bowl. Sprinkle steaks with salt and pepper; add to skillet and cook until browned, about 3 minutes. Turn steaks over and transfer skillet to oven. Roast until cooked to desired doneness, about 5 minutes longer for medium-rare. Transfer steaks to cutting board; let rest 10 minutes.
- Meanwhile, heat remaining 1 tablespoon vegetable oil in heavy medium skillet over medium-high heat. Add onion and bell peppers; sauté until crisp-tender, about 3 minutes. Add green onions and all remaining marinade from steaks. Bring to boil. Stir in cilantro. Cut steaks crosswise in half. Divide steaks among 4 plates. Spoon vegetables over steaks and serve.
Stir-Fried Shrimp and Broccoli
No need to call for take-out with this scrumptious recipe. Shrimp and broccoli are popular stir-fry items. Round out this low-fat recipe with mushrooms, carrots, and soy sauce. Pairing with rice or noodles will complete this meal the family will love.
- 1 pound fresh or frozen medium shrimp in shells and/or 12 ounces fresh or frozen scallops
- 1/3 cup water
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar or 1 tablespoon cider vinegar
- 1 tablespoon cornstarch
- 1-1/2 teaspoons sugar
- 1 tablespoon cooking oil
- 2 cloves garlic, minced
- 2 cups broccoli florets
- 1 cup thinly bias-sliced carrot
- 1 small onion, halved lengthwise and sliced
- 1 cup sliced fresh mushrooms
- 2 cups hot cooked rice or 8 ounces packaged dried vermicelli or fusilli, cooked and drained
- 1/4 cup cashews or sliced almonds, toasted
- Thaw shrimp or scallops, if frozen. If using shrimp, peel and devein shrimp, leaving tails intact . If using scallops, cut any large scallops in half. Rinse shrimp or scallops; pat dry with paper towels. Set aside. In a small bowl combine water, soy sauce, vinegar, cornstarch, and sugar; set aside.
- Heat oil in a wok or a12-inch skillet over medium-high heat. (Add more oil as necessary during cooking.) Cook and stir garlic in the hot oil for 15 seconds. Add broccoli, carrot, and onion. Cook and stir for 3 minutes. Add mushrooms; cook and stir for 1 to 2 minutes more or until vegetables are crisp-tender. Remove vegetables from wok with slotted spoon. Stir soy sauce mixture. Add to wok; cook and stir until slightly thickened and bubbly. Add shrimp or scallops; cook about 3 minutes or until shrimp or scallops are opaque. Stir in vegetables; heat through. Serve with rice or pasta and sprinkle with cashews.
- Makes 4 servings (1 cup stir-fry + 1/2 cup rice)
Grilled Leg of Lamb with Spiced Mustard and Rosemary
Quick to cook, great for groups.
- 1 tablespoon dry mustard
- 1 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 1 tablespoon apple cider vinegar
- 1/2 cup frozen apple juice concentrate, thawed
- 1/2 cup spicy brown mustard (such as Gulden's)
- 1 tablespoon chopped fresh rosemary
- 2 teaspoons olive oil
- Coarse kosher salt
- 1 5-pound boneless leg of lamb, butterflied, trimmed of all fat
- Nonstick vegetable oil spray
- Combine first 3 ingredients in small bowl. Gradually whisk in vinegar. Let stand 15 minutes. Whisk in apple juice concentrate, brown mustard, rosemary, and oil. Season marinade to taste with coarse salt and pepper.
- Place lamb, boned side up, in 15x10x2-inch glass baking dish. Sprinkle with salt and pepper. Spread 1/3 cup marinade over top to coat. Turn over. Sprinkle with salt and pepper. Spread remaining marinade over lamb. Cover dish with plastic wrap; chill overnight.
- Spray grill rack with nonstick spray. Prepare barbecue (medium heat). Place lamb on grill with marinade still clinging (reserve dish with marinade). Grill 15 minutes. Turn lamb over. Grill 15 minutes, brushing with marinade from reserved dish. Turn lamb over again and grill until thermometer inserted into thickest part registers 130°F for medium-rare, brushing often with any remaining marinade, about 5 minutes longer per side. Transfer lamb to platter. Cover loosely with foil; let rest 15 minutes. Slice lamb thinly; arrange on platter and serve.
This non-flip omelet is filled with Italian-style ingredients like ricotta cheese, basil, fennel, spinach, tomatoes, green onion, salami, and mozzarella cheese. The egg dish is baked in the oven until a knife inserted in the center comes out clean, an absolutely no-fuss casserole that is perfectly to be served for dinner.
- 8 beaten eggs
- 1 cup ricotta cheese
- 1/2 cup milk
- 1/2 teaspoon dried basil, crushed
- 1/4 teaspoon salt
- 1/4 teaspoon fennel seed, crushed
- 1/4 teaspoon pepper
- 1 10-ounce package frozen chopped spinach, thawed and well drained
- 1 cup chopped tomatoes
- 1/2 cup thinly sliced green onion
- 1/2 cup diced salami
- 1 cup shredded mozzarella cheese (4 ounces)
- In a large mixing bowl combine eggs and ricotta cheese; beat just until combined. Stir in milk, basil, salt, fennel seed, and pepper. Fold in spinach, tomatoes, mozzarella, green onion, and salami. Spread evenly in a greased 13x9x2-inch baking dish or 3-quart rectangular casserole. Bake in a 325 degree F oven for 30 to 35 minutes or until a knife inserted near center comes out clean. Let stand for 10 minutes before serving. Makes 6 to 8 servings.
p/s: Article from Yahoo
Monday, March 29, 2010
Actually i am pretty sure that my Mr NAZ is my Mr Right..but..no harm in reading all this type of articles right? After all, we still hold on tight for almost 2 years.
Okay, here's 5 essential traits to look for if currently you're dating a guy (for those yang dah kawen, blh juga gunakan tips ini..hehehe)
Dating Trait #1: He listens to you
Dating Trait #4: He's trustworthy
Dating Trait #5: He enriches your life
Well, if you ask me..
Yap, he is my Mr Right.
p/s: Source article is from Yahoo
Sunday, March 28, 2010
From left Puan Misha, Cik Suen and me. We were celebrating at Planet Hollywood (time tu PH ni tgh up lagik). Not in picture is Puan Nazuha. Tengokla muke masing2 mude2 and comey2 je..
From left; me, Cik Suen and Puan Misha. Maafla gamba kecik. Ni jek yang ade. Time ni celebrate kat TGI Friday sebelah Nouvo tuh. Actually ade video lagi bile staff-staff TGI menyanyikan lagu Happy Birthday to me..so sweeet!! Cik Suen, kalau anda membaca ini dah masih menyimpan video tersebut sila beri kepada saya ok?Lagi satu kalau nak tau ade peristiwa hitam di sebalik celebration ni..Kalo tak percaya tanya Puan Misha..kan sha kan???
Actually itu aje yang ade. Since i lost my lappy in the first day of 2009, i've lost a lot of happy memories in my life. Pictures from year 2002 until 2004, 2007 and 2009 memang xde dlm simpanan. So if any of you readers have any photos that i'm looking for i would be much more than happy if you can share them with me.
Ohhh..so much for the old memories..
Saturday, March 27, 2010
It's Earth Hour today. Let's do our part. Just switch off all of your electrical appliances for one hour from 8.30 pm to 9.30 pm.
This is the least we can do to help our mother earth.
Okay,i'm not a really big fan of Anna Kendrick (plays Jessica in "Twilight" series and Natalie in "Up In The Air") but THIS ONE..i gotta tell you..she got taste..it's her dress!
Such a stunning Elie Saab Haute Couture creation at the 2010 Oscars. It's a pink mousseline hand draped gown with a cap sleeve, delicate applique at the bust and a slit line with Chantilly lace. She accessorized with a Judith Leiber clutch!
I JUST LOVE HER DRESS! THE COLORS, THE DRAPES,THE CUTTING..OOOWWHH
Check out the rest:
Ok..again..i just love the colors..now i know!
Thursday, March 25, 2010
Or maybe it's because i've been watching too much F.R.I.E.N.D.S dvd on my lappy and surfing the internet too...Die punye dizzy tu lain macam!
Or..it could be because recently i sleep very late at night and wake up very late the day after.. fuhhh terlebih tidur pun bahaye jugak ye.
Or..is it because sindrom tensen sekarang ni musim semua orang nak kawen and sume orang macam tgh pregnant kan? And aku jugak macam dah kemaruk nak kawen kah?Aduhhh
Or..is it because i have nothing else to do!
Or...simply because it's just me..
Wednesday, March 24, 2010
This is classic!
This is sexayyyyy!
p/s: pics are from google
So kind of her to treat me something...she asked me what i want..I couldn't think of any.So i just suggested that we can have a good,long chat in a good place to eat.
So we decided to go here:
This is the one at The Gardens. Actually i don't know they have it here. I have only been to Alexis, Great Eastern Mall,Jalan Ampang before.
It's nice and cosy here it's just that they don't have band performances like the one at Great Eastern Mall, not that i could see any.
And here comes the best part..ordering the food!
Since it was 5.00 pm so i was not thinking to get anything heavy so i settled for their Caesar Salad.
We also ordered Alexis Club Sandwich..perfect for the evening.
Big portion haaa..
Actually i loveeeee this...I've been trying this mocktail at every possible restaurant that serve it. Hmmm it turned out to be not too bad..
Monday, March 22, 2010
I dont really know why,its just that i dont think it's a comfortable to put feet in right? I never really wear one but i guess with the look of it I know. Lagipun boots ni orang pakai macam kat oversea time winter....nampak kelesssss gitu. Kalo kat Malaysia pun pakai time bile ade fancy event or clubbing..
But hey dont get me wrong, I would loveeeee to have one. You know sometimes when i see some girls who know how to wear it the right time,place and attire to match them with..I always told myself "I am so gonna get one myself..someday".
And for my trip next month, which is exactly a month from now (okay..I know i havent told you guys yet where i'm going right?wokeh..will blog about it later..promise!)
While i was browsing around the net to look for any nice boots i came across this website Bakers Shoes , I instantly fall in love with their range of boots! They range from Over The Knee Boots, Ankle Boots, Casual Boots, Slouch Boots, Get Cozy Boots..So much choices!
Well, let's check them out:
What about Over The Knee Boots?
Boots yang tak berapa nak tinggi?
Yes! Now i think i'm ready to shop for boots!