b3 b0rn.. c0nf0rm, b3 si|3nt .. di3

this is the second time we’ve terlajak tido and barely had enough time to gulp down a bowl of koko-krunch with milk + dates + plain water (while for amir, it’s a mug of hot milo and plain water) before the call for subuh prayers… it doesn’t help that lately anaqi is cutting down on his early morning feedings – normally around 4am-ish he’d ask for one….. yeah, now i’m complaining.. cuba kalau bukan bulan puasa, i’d be cheering!

good thing it ain’t a working day – so can just laze around at home.

oh.. and it’s our 6th anniversary today! should probably have iftar outside to celebrate.. but then again, amir had always preferred me to prepare the meal (thank you for the vote of confidence, yang!)

in our previous years, we’d take the 1st week of sept off (as the anniversary is just 2-days after amir’s birthday).. and we’d head for somewhere to a bit of r&r.. or at least, go for dinner. this year? heheh.. puasa month kinda tones down everything.. everything in moderation, eh?

if i were a gal into flowers, amir would probably be asked to buy me calla lilies (featured in this post) – but am not.. nenek on the other hand, is into flowers – yaie in their so many years of being together would send a bouquet to the office (on her birthdays)… since their anniversary is on the 1st may – public holiday u see!

while on this site, it says the traditional gift for 6th anniversary are assorted candies.. we just bought these yesterday, along with my supply of soymilk and his supply of 100plus – so would these count ?

back to ramadhan and iftar.. there’s one traditional kuih that i’d be craving for whenever ramadhan comes around.. and it’s onde-onde .. funny that it’s only during ramadhan that i’d suddenly feel like having it.. and since me familia has pretty much sworn off bazaar ramadhan for the past few years .. you know the issues..parking hassle, pricey items, not-so-good-taste and the lack of self-control leading into purchasing too much food which will go to waste.. not keeping to the spirit of ramadhan at all!… so we’ve gotten into the habit of making our own.

not that hard to do.. check out the recipe linked above.. i even make do without the pandan juice when am exceptionally malas.

now proof that i actually make my own kuih! (for those detractors from the office who questioned why i hurry home and look surprised when i say i cook for iftar – or at least, chip in and help)

i can safely say my iftars up to yesterday were all home-cooked! … just make sure when u ask for the grated coconut from your neighborhood mini mart – that they only grate for whites and don’t forget to toss in that pinch of salt – if not, it’ll taste bland!

exactly 1 week & 5 days after the do, i finally get round to putting this up. so for weggers… sila sila kan ler cuba snirik ekkkkk… next time we do s’thin like this, i am gonna try something else plaks..

::the recipe::

*i switched some of the ingredients to make do with what’s available in my neighborhood supermart

INGREDIENTS for Potato Salad:

• 3 pounds unpeeled potatoes (make sure it’s brushed clean & roughly the same size, some may want to peel the potatoes first)
• 4 eggs
• 1 1/2 cups mayonnaise
• 2 tablespoons milk
• 2 tablespoons distilled white vinegar
• 1/2 cup sliced green onions
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 cup sliced celery

TO PREPARE:

1. Bring a pot of salted water to a boil. Add brushed potatoes, and cook until tender but still firm, about 15 minutes. Drain, cool and chop into 1 inch cubes. Place in a medium bowl.
2. Place eggs in a medium saucepan, and cover with cold water. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and dice.
3. In a small bowl, whisk together mayonnaise, milk, distilled white vinegar, green onions, salt and pepper. Pour the mixture over the potatoes, and mix together with the eggs and celery. Cover, and chill in the refrigerator approximately 2 hours before serving.

SERVINGS: 12 pax (change servings at allrecipes.com)

::the ‘rupe’::
tidak sempat amik gamba.. so hungry meh.. will update pic when i get around to preparing it again !

::the review:
seems to be good for my real-honest-to-goodness attempt @ that large a batch. normally i make enough for 2. tips for those trying this, just do a trial run (reduce the servings to 4) beforehand. helped me real good

three-layered tea.

that’s the new thing i tasted when i was in the land of hornbills last week. thanks to achat and intan. tea, evaporated milk & wheatgrass. pity i didn’t take a photo of it. but seeing that was darned famished when i reached the restaurant – first thought was to demolish everything placed infront of me.

intan said that in kch they have another version of 3-layered tea (with gula abong). had made up my mind to try that out during our 3-hr transit in kch on return trip to kl. pity though it rained cats (err no pun intended) and dogs – so didn’t manage to get that far. apart from getting to taste kolo mee instead! ash said the restaurant she was @ had 4-layered and 5-layered teas but she missed those items on the menu until after she placed her order.

am all for new experiences with food…. so long it’s yummy !

now to find the exact recipe to the drink.

my absolute favorite dish @ Scott’s Picnic, Level 2, Suria KLCC. now that they’ve gone and revamped the place and rebranded it as ’signatures’ – dah takdak.. uwaaa

::the recipe::

INGREDIENTS for Fried Noodles:

• 170g glass noodles, soaked in cold water for 10-15 minutes and drained
• 4 prawns, shelled
• 70g chicken fillet, shredded
• 70g cabbage, shredded
• 2 eggs, lightly beaten
• 1/2 tsp sesame oil
• 3/4 tbsp oil
• 1 tsp chopped garlic
• 25g dried prawns, soaked and coarsely chopped

INGREDIENTS for Sauce:

• 1 tsp Premium oyster sauce
• 1 tsp light soya sauce
• 1/2 tsp chicken stock granules
• 1/2 tsp sesame oil
• 1/8 tsp pepper
• 1/2 tsp sugar
• 3/4 tsp thick soya sauce
• Salt to taste
• 1/2 tbsp water

Garnishing
Chopped spring onions and sliced red chillies

TO PREPARE:

1. Heat 1 tablespoon oil and half teaspoon sesame oil and fry the eggs briefly until cooked through. Remove and set aside.
2. Add remaining oil to the wok, put in garlic and fry until lightly golden.
3. Add in dried prawns and stir-fry until fragrant.
4. Stir in chicken, prawns and sauce ingredients and bring to a boil. Add in glass noodles and toss well to combine.
5. Mix in cabbage and return the pre-fried eggs to combine. Stir-fry until the glass noodle mixture is rather dry. Dish out to serve immediately with a sprinkling of chopped spring onion and sliced chillies.

SERVINGS: 1 medium

::the ‘rupe’::
tba

::the review:
tba