Saturday 23 February 2013

Pavlova

POINT TO PONDER

I learn something new in February 2013.
The incident was...I was pretty unhappy with the way people select those lucky ones to acquire knowledge at a place in southern Johor. I voiced out but I failed to elaborate. MUST ELABORATE. MUST MAKE IT CLEAR TO EVERYONE.....the main reason is people do not care so much to find out what you are trying to say. What people usually do is make judgement and then is usually followed by condemning you left and right. If they get the chance to humiliate you, they do it and, at the same time, gloat about their so-called success but does not really sound a success. To me, it is more of bull-shitting.

During the same occasion, someone has the cheek to ask for people who have received APC twice to put up their hands. This person fails to realise that only gloaters would put up their hands. A number of people like to stay low.....low-profile is a humble way to live.

I used to be a gloater but I have learnt my lesson. Believing in low-profile way of living, I am more at peace.


INGREDIENTS

4 eggs - take the white egg only. Using the mixer, beat the egg until it is stiff. Put the mixer to its full power.
1 cup of castor sugar. Add in the sugar into the mixture bit by bit as you beat the mixture.
1 tablespoon of corn flour. Sieve the flour and add it into the mixture. Scoop it in or make the number 8 as you mix the flour into the mixture.
1 teaspoon of vanilla essence. The same style as the flour, mix it in.
Scoop the mixture into cupcake containers. Only half full. It would be great if you use the big size rather than the small one.
Pre-heat the oven at 180. You need the top and bottom heat. When you put in your mixture, turn down the temperature to 130 and leave it for about one hour or until they turn light brown.
Leave them cool.

Green apple - peel off the skin. Cut it into small cubes.
Kiwi - peel off the skin. Slice it thinly and small.
1 big box of whipping cream. For the first serving, I only prepared  for 7 Pavlova. So, for the whipping cream, I used only slightly more than a quarter. Beat the whipping cream using the mixer until it is stiff. Then, spread it generously onto each Pavlova. Arrange the cut fruit nicely on top.

THEY ARE READY TO EAT but do remember to peel of the paper.

MY THOUGHTS

My husband's sugar level is something that I often worry. He fainted, one day, in the bathroom. It was in the middle of the night when he got up wanting to blep blep blep. He felt a bit dizzy and ignored it. While he was sitting on the toilet bowl, he just went out and fell. There was a big lump on the head.

My husband has taught me a lot of things. One of it is to be a thoughtful person. I was not. He shows me things that I have never understood. He often makes my worries go away. What will I do without him?

He often says that he is my punching bag. It is true...to some extend. at times, I let my frustration and anger out on him. I know. It is not good. I suppose I am lucky. Whatever I do to him, he is still there...supporting me.

Ya Allah, please allow my husband to out-live me as I cannot survive without him.


Saturday 16 February 2013

Fish: Steam

POINT TO PONDER 


Last year, my husband told me about his sugar level and he was asked to take the medicine. I did not take it seriously until he fainted in the toilet and I was in deep sleep. When I got up, he was in daze - as if he lost his memory. In a sleep-like mode, he described his experience in the toilet. At first, I thought he was pulling my leg but after a while the truth hit me and I became scared. 

         Took him to the bank's panel clinic and the doctor warned me of his condition. Only then I realised my role - I needed to take care of him. 

         It is not easy. I have to look after not only his diet but also I need to check his sugar level every now and then. 

THE RECIPE

Need a special oblong dish for this so that you do not have to cut the fish into two. Bought one in IKEA. 

One medium-sized Siakap (Clean the fish well. It is not necessary to have it cut in the butterfly manner.)  

One mountful tablespoon of corn flour to marinate the fish
Five tablespoon of Nam Pla or fish sauce to marinate the fish
Leave the fish for about 10 minutes. 
Prepare the steam set. Make sure you put enough water into the bottom pot. 
Place the marinated fish into the special bowl. 
Cut the following thinly and then sprinkle them over the fish
Two sticks of lemon grass
One medium-sized ginger bud (also known as bunga kantan.) 
Five stalks of coriander leaves
One/two spring onions
Ten lime leaves
Five chilli padi
Sprinkle as well 
 One cube of Anchovy granules 
Squeeze out the juice of a lime  
A few more dashes of nam pla
Place the fish dish onto the steamer. Leave it for at least 30 minutes. 
Eat it while it is hot.  

MY THOUGHT 

If you steam the dish, after 30 minutes you will find gravy (not very thick) in the dish. However, if you wish to put the dish in an oven, the temperature should be 180 and leave it for at least 20 minutes. You should also add some water onto the dish as the heat in the oven will suck up the juice.