POINT TO POINDER
Having you guys, my lovely children, is something that I, honestly, did not plan. When I said your father and I did not plan, we did not talk about the number of children that we wanted to have before our marriage. The pregnancy just took place when the time came.
Please do not get me wrong. I love every one of you. Each one of you gives me and your father a variety of challenges. Some of the challenges, we excelled while others we failed to succeed. Still, all the challenges made us think of ways to overcome the obstacles. Manoeuvring appears to be our best quality or rather making the best out of everything is something that both your father and I could do together. Thank God.Still, my advice would be for all of you NOT to have too many kids. Three would be a nice number.
Having or bringing up children nowadays require a lot of money. So, to make sure every child gets the best in this world, you should not have so many.
The world nowadays is full of intelligent people. So, how do you make sure your children are prepared for the world? You should sent them for tuition classes (this is to help them with the academic matters. School could not provide your kids with everything.) and living skill classes (this is like swimming classes, taekwando and so on.). You also need to save some money for their university. Not forgetting their clothes, holidays, entertainment.......the list can go on.
So, dear kids of mine, you need to plan properly. No choice if you want your own family to be comfortable, happy and healthy.
INGREDIENTS
1 1/2 scoops of Chilli Boh
3 tablespoons of Curry Powder (make it into paste)
2 tablespoons of Ghee
1 red chilli (slid it)
1 green chilli (slid it)
3 tomatoes (big ones and dice them)
2 stalks of Daun Ketumbar
Salt
1 cereal bowl of chicken (cut it up to bite size and deep fry them)
Water
500 g Bee Hoon (Soak it in hot water but do not leave too long.)
For Garnishing:
Fried Shallots
Daun Pudina
How do you cook it?
1. Heat up the wok.
2. Put in the Ghee.
3. Then, pour in Chilli Boh. Stir for a while until it curdles.
4. Add in the Curry Powder. Stir it for a while. Add a little bit of water.
5. Pour in 1 1/2 cereal bowl of water.
6. Add in the tomatoes, Daun Ketumbar, red chilli and green chilli.
7. Leave it until it boils.
8. Add in Bee Hoon and salt. (Make sure that there is not much gravy as we do not want it to be soggy.)
9. Mix it well.
10. Serve with Salad and Cucumber. Sprinkle some Fried Shallots and Daun Pudina on top of the dish.
MY THOUGHTS
I love the dish as it reminds me of Air Asia Nasi Briani.
Tuesday 29 April 2014
Mee Betawi
POINT TO PONDER
People sometimes give you the condescending look or even remark. You should just ignore it.
If you have some intelligent way of responding that could put them down, do it. You will be happy about it or even make the other person think about what he or she has said or done. However, if you have none, just keep quite and walk away. Such people is not worth fighting for.
INGREDIENTS
1 cereal bowl of beef (cut up to bite size. Boil this, at least one hour ahead. Do not discard the beef stock. You need that for the soup. )
1/2 cereal bowl of prawn (peeled)
To be pounded:
3 Bird's Eye Chilli
1 1/2 golf ball of onion
3 cloves of garlic
2 thumb-sized of ginger
Spices:
4 Bunga Lawang
3 inches of cinnamon
3 Pelaga
3 Chengkih
1 kg Yellow Noodles
Soya Sauce (for the colour and taste)
Sugar (a little bit)
2 tsp Corn Flour
Sayur Sawi (separate the stalk from the leaves when you cut this up)
2 eggs (optional)
Olive oil
Garnishing:
Fried Shallots
Pickled Green Chilli (to eat with)
How to make it?
1. Heat up the wok.
2. Add in the Olive Oil.
3. Once it is heated, fry the Spices for about ten seconds.
4. Then, add in the pounded ingredients.
5. Once the pounded ingredients start to sizzle, pour a little bit of the stock.
6. Allow the stock to dry up.
7. Then, pour about 3 cereal bowl of beef stock. (If you have access, keep the stock in the fridge for tomorrow's vegetable.)
8. Allow the stock to boil and reduce in amount.
9. Put in the prawn and the Sawi stalk.
10. Once the stock is boiled, pour in the Corn Flour which you have liquidized with the beef stock.
11. Stir until it thickens. (The fire should be low though.)
12. You may want to break in the eggs at this stage.
13. Just before you dining, add in the Yellow Noodles and mix them well together with the Sawi leaves.
MY THOUGHTS
The taste is quite different. The boys do not seem to fall in love with it. However, Ayah loves it.
His comment:
It is the correct colour and look. The taste is there. You can cook this again.
My opinion:
I am not used to this. The above recipe is actually a combination of two recipes. Would I want to eat it again? Since Ayah loves it, why not.
People sometimes give you the condescending look or even remark. You should just ignore it.
If you have some intelligent way of responding that could put them down, do it. You will be happy about it or even make the other person think about what he or she has said or done. However, if you have none, just keep quite and walk away. Such people is not worth fighting for.
INGREDIENTS
1 cereal bowl of beef (cut up to bite size. Boil this, at least one hour ahead. Do not discard the beef stock. You need that for the soup. )
1/2 cereal bowl of prawn (peeled)
To be pounded:
3 Bird's Eye Chilli
1 1/2 golf ball of onion
3 cloves of garlic
2 thumb-sized of ginger
Spices:
4 Bunga Lawang
3 inches of cinnamon
3 Pelaga
3 Chengkih
1 kg Yellow Noodles
Soya Sauce (for the colour and taste)
Sugar (a little bit)
2 tsp Corn Flour
Sayur Sawi (separate the stalk from the leaves when you cut this up)
2 eggs (optional)
Olive oil
Garnishing:
Fried Shallots
Pickled Green Chilli (to eat with)
How to make it?
1. Heat up the wok.
2. Add in the Olive Oil.
3. Once it is heated, fry the Spices for about ten seconds.
4. Then, add in the pounded ingredients.
5. Once the pounded ingredients start to sizzle, pour a little bit of the stock.
6. Allow the stock to dry up.
7. Then, pour about 3 cereal bowl of beef stock. (If you have access, keep the stock in the fridge for tomorrow's vegetable.)
8. Allow the stock to boil and reduce in amount.
9. Put in the prawn and the Sawi stalk.
10. Once the stock is boiled, pour in the Corn Flour which you have liquidized with the beef stock.
11. Stir until it thickens. (The fire should be low though.)
12. You may want to break in the eggs at this stage.
13. Just before you dining, add in the Yellow Noodles and mix them well together with the Sawi leaves.
MY THOUGHTS
The taste is quite different. The boys do not seem to fall in love with it. However, Ayah loves it.
His comment:
It is the correct colour and look. The taste is there. You can cook this again.
My opinion:
I am not used to this. The above recipe is actually a combination of two recipes. Would I want to eat it again? Since Ayah loves it, why not.
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