nyum nyum nyum....**drooling**

I had dreamt of this luscious + mouth watering crab salad these past few days and tonight I am having it all to myself!

very simple and yet a fulfilling dish - mayonaise , arrrggghhhhhh...fat fat fat but the tip is for a more delish salad, u would need to buy the one with more fat!:)

In Russia, mayonnaise + yugort is a HUGE thing hence why the taste is sooooo much better there than here..pls ok, jgn mula nak ckp - hujan emas di negeri orang yadda yadda yadda okay...the eating culture is different hence why they pay more attention to the taste there.. Mayo kat Msia? None is my favorite up to date..:(

Anyone wanna try it out?

Russian Style Crab Salad Recipe – Крабовый Салат

Ingredients:1 ½  pounds imitation crab meat (chopped – using a knife or food processor)
6 or 7 hard boiled eggs (diced)
1 small onion (finely diced)
1 cup real mayonnaise
1 teaspoon cream-style horseradish sauce
1 (15 oz) can corn (well-drained)
How to make Crab Salad:In a large bowl, combine chopped Crab, corn, eggs, onion, mayo  Mix well.
Add more mayo and put in some salt + black paper to taste.

sarapan kesukaan saya..**tapi harus dicatu pengambilannya**

siapa tak suka telur?

semua mesti suka telur..lebih2 lagi kalau punya anak3 kecil macam saya where at times you'repressed for time to get a million things done at one go, kan?

so normally saya akan siapkan scramble eggs saya buat anak2..

my scrambled eggs are not dry..they're runny and have the consistency between a normal pan-fried egg and a half-boiled egg...**below picture reveals all, I think**

a very simple recipe:

2-3 eggs, a slice of cheese and a dash of fresh milk **you can always add in mushroom, if you like**

if you're using mushroom- obviously you'll need to cook the mushroom first until half-cooked then crack in the eggs and fry them as usual.but before the even start to dry up - put in your milk and cheese- and just mix everything up nicely..you'll see that no matter how long it's in the pan, it will not dry up - instead, it'll become gooey and sticks onto the pan - that'll be the best sign that your eggs are ready..taaa daaa!!

p/s: kalau nak lebih kick lagi - letakkan sedikit sos ikan..terangkat beb!!!!

Recipe: Spaghetti with Garlic, Anchovies and Parsley

Wanna have a try?

Here's a recipe I stumbled upon HERE .Serves 2 as a main course; 4 as a side or appetizer 

Serve this pasta with a spinach salad, dressed with chopped capers, red onion, olive oil, and wine vinegar. Both the pasta and salad enhance each other if mingled: Arrange the salad on each plate, then mound the pasta on top, finishing with a spoonful of salad on top of the pasta.

11 ounces dried spaghetti

3 to 4 whole salted anchovies

About 1/2 cup extra virgin olive oil

3 cloves garlic, peeled and sliced paper-thin

1/2 cup minced parsley

Red pepper flakes or black pepper to taste

Grated romano or parmigiano cheese

Bring a large pot of salted water to a boil for the pasta. Cook the pasta until al dente. Drain and keep warm, reserving some of the pasta water. While the water heats and pasta cooks, prepare the sauce.

Rinse, bone and fillet the anchovies.Coarsely chop the fillets into small pieces, but don't mince or mash them; they should be small, chunky bits.

Heat half the oil in a skillet until hot. Toss in the garlic slices; they should sizzle but not brown instantly. Stir the garlic around for a few seconds. When the garlic starts to show signs of browning, add the parsley all at once. Stir as it sizzles. When the parsley stops sizzling, mix in the cooked pasta, a tablespoon or so of the pasta cooking water and most of the remaining olive oil (you may not need all of the oil; adjust the amount to taste). If the pasta seems dry, stir in a bit more of the pasta cooking water. Coat the pasta well and add pepper to taste. Toss in the anchovies and mix.

Serve the pasta, passing the cheese on the side, preferably with a tart salad.

Resepi Western pt.I

Inche' SO nak caya mula masak Western & Italian dishes..

wahhh!!!!

Inche' SO sudah tak larat mahu suap nasi doploh pat jam..and yes, I agree..

Jangan kata apa, saya sendiri dah tak larat nak pikir apa nak masak tiap2 hari..:P

Tapi dlm sibk mencari resepi kan, saya terperasan yang ada a few recipes yang meletakkan ramuan/ bahan ni..

It is call CAPERS..

...bottled capers...

Just wondering ek apa fungsi capers ni..and most importantly ..What is a CAPER?

...fresh capers...

According to About.Com- Home Cooking; CAPERS are the unripened flower buds of Capparis  spinosa, a prickly, perennial plant which is native to the Mediteranian and some parts of Asia.  After the buds are harvested, they are dried in the sun, then pickled in vinegar, brine, wine or salt. The curing brings out the tangy lemony flavor the same as green olives. Some of the food critics also mention that if you eat a lot of caper, you will have bad breath. How? Beats me!

So, kengkawan..My new project will be making a compilation of recipes consisting of Western all-rounder food..kalau ada sapa2 yang mau kongsi-kongsi..meh lah!:D

RECIPE: Savoury Oats Porridge

Terpaksa post entri ini kembali sebab warna paparan teks original sungguh tidak kena dengan hamparan template baru saya...:D

Picture, credit to The Chef & Her Kitchen

Masih belum berkesempatan nak mencuba sebab **garuk kepala**, tak payah bohonglah..hari Sabtu lagi dah meng-order Inche' SO untuk beli sarapan dari kedai mamak dekat Manulife depan nun tu..Hari Ahad terus dpt roti telur 2x, roti sardin 1x dan roti kosong 3x..Alhamdulillah, tak membazir dan saya tak "melahap" makanan dengan jayanya...

Ok, pada sesiapa yang sama- sama nak mencuba resepi sihat ni...The recipe is as follows:

• Cook Oats with water and salt in microwave until soft,it hardly takes 2-3 mins.(you can even do it on stove top).
• Add the carrot pieces to it and microwave it again for one more minute.(If you are preparing it on stove add it at the end before you remove it from stove).
• Cool the Oats mixture completely.
• Beat the curds with some water and salt to a medium consistency liquid.
• Heat oil in a small Tadka Pan on stove and crackle mustard seeds,jeera and fry green chillies,raisins and curry leaves and fry it until the raisins bubbles.(If using microwave use a microwave container and avoid using mustard and jeera or you can avoid complete tadka process by adding finely chopped green chillies and curry leaves to the oats mixture directly).cool the tadka.
• Now add the Oats mixture and the Tadka to the beaten curd mixture and mix properly and add coriander to it and mix.

|| chocolate always makes everything better, right? ||

hari nih migraine dah kurang..so I am basically back to my loud-self again..

no more pills and impromptu sleep..hence I was kinda on track with whatever was planned for today..

but upon lunchtime, I got a special request from the boys-->wanting me to bake them chocolate chips muffines...and they have always love the Nigella's muffins, so I had to take out the necessary cutleries and baking I go...

it doesn't take a long time for this muffins, rest assured that the measurements were the hard part, and the rest is a breeze..it was fun, me acting as if I knew what I was doing....hahahaha..macam pro, gitew!

anyway, it was delish and done for about 15mins and voila, 20 muffins ready to eat..

just wanna share the recipe with all of you, if ever u would like to try it out..

<>
Nigella's Chocolate Chocolate Chip Muffins
1-3/4 c all purpose flour
2 t baking powder
1/2 t baking soda
2 T best quality unsweetened cocoa
1 egg
3/4 c semi-sweet chocolate chips (plus more for sprinkling later)
1 c milk
1/3 c + 2 t vegetable oil
3/4 c sugar
1 t vanilla extract

Preheat oven to 400degrees and fill muffin tin with paper cups.
Measure the dry ingredients into a large bowl. Pour all the liquid ingredients into a measuring cup. Mix both together, remembering that a lumpy batter makes teh best muffins. Spoon into waiting cups. Sprinkle more chocolate chips on top, then cook for 20 minutes until muffins are dark, risen and springy.

I actually do love baking, be it cookies or muffins..it's cakes that kills me!

kitchen therapy brings olace and calmness over me but I don't get to do it often, hence why the boys pprciate me baking even more... **the muffins were gone within 20 mins okay?**