. : Onde-Onde @ Kuih Bom : .

Salam dan selamat pagi semua :)

Bersiaran dipagi hari..refreshing!!!! hari ni mama nk update entri resepi..nk tau resepi apa???ni la dia tekak org puasa mengidam nk mkn..iaitu Kuih Onde-onde (panggilan di negeri Johor) atau lebih kita kenal dgn nama Kuih Bom  sumber resepi adalah dari Sweet n Spicy From The Baking Studio :) terima kasih buat Tuan Resepi atas perkongsian ilmu ni..moga lebih diberkati ilmunya dan dimurahkan rezeki buat tuannya..aminn

Sebenarnya ini bukan la kuih tradisional kegemaran mama..seriusss dr kecil mama mmg xgemar mkn kuih ni..lagi2 yg inti kelapa manis tu..tp sejak mengandungkan anak pertama Adam Yusuf mama asyik la mengidam nk mkn kuih ni..tp masa tu mama masih bekerja ngn Shandos Ent. yg pejabatnya hanyalah bersebelahan dgn Pasar Tani KKB :) mmg xda masalah utk mama cari..hehe tp sejak dah pindah ke Sydney mana la dpt nk merasa kuih2 melayu tradisional jikalau bkn dr air tangan sendiri kn..huhu terpaksa la mama mencemar duli buat kuih bom ni sendiri..aduhhh ayat xboleh tahan..hihi apapun cubaan pertama xmengecewakan..tapi sgt2 nk tau tip macam mana nk letak inti lebih tp tepung xbocor??alahai korg faham xsoalan ni..huhu

Kuih ni mmg bkn kegemaran keluarga mama..jd mama terpaksa la mkn sorg2..yg ank2 pulak gigit2 skit pastu pas kat mama ambil yg lain..nk marah kesian..tp xmarah membazir pulak..memazir ke??Lori majlis pembandaran ni yg abis kan..sapa lg kalo bkn mama..huhu ish kan dh melalut je..hehehe jom kita intai resepinya :)

Onde-onde aka Kuih Bom Resepi Asal : Sweet n Spicy From The Baking Studio

Sumber : Myresipi

Bahan -bahan :

(untuk doh)

200 gm tepung pulut
50 gm tepung gandum
25 gm gula
1/2 cawan santan
1/2 sudu teh garam
air secukupnya
bijan secukupnya

(untuk inti kelapa manis)

setengah biji-kelapa putih

10 sudu-gula merah/gula perang
7 sudu-gula
1 helai-daun pandan
1 sudu-tepung gandum(untuk melekat inti supaya xberderai) 

 

Cara-cara :

 

Untuk buat inti:- 1.masukkan setengah cawan air kedalam kuali bersama gula merah,daun pandan..apabila air gula merah sudah mendidih,msukkn kelapa dan gula..biarkn mendidih sampai air agak2 kering,msukkn 1 sudu tepung gandum.kacau hingga betul2 kering&tidak berair.. 

Untuk doh : Campurkan tepung pulut, tepung gandum, gula, garam dan santan didalam mangkuk.
Tambah air sedikit2 sambil diuli hingga menjadi doh lembut.

Ambil secubit doh, leperkan dan isikan inti kelapa manis, tutup dan bentukkan bulat menjadi bebola.
Golekkan atas bijan sehingga memenuhi permukaan bebola.
Goreng hingga kekuningan.
Siap untuk dihidang.

. : Apa Itu Power Pumping : .

Apa itu Power Pumping?

Merupakan teknik mengepam yg boleh membantu meningkatkan penghasilan susu. Ia melibatkan teknik dan setup mengepam yg biasa tapi dlm cara yg lebih unik. Ideanya adalah utk meniru bayi menyusu secara x langsung meningkatkan bekalan susu ibu.

Siapa yang perlukan Power Pumping?

1. Ibu yang ingin menyusukan anak angkat – teknik ini digunakan untuk rangsang penghasilan susu
2. Ibu yg ingin relaktasi/ menyusukan semula si anak setelah berhenti menyusukan
3. Ibu yg kekurangan susu, berusaha untuk memperbanyakan semula susu – akibat drpd perubahan hormon, period, kurang mengepam etc.

Macam mana nak buat Power Pumping?

Untuk Single pump – pam kanan dulu 10 minit, kendian pam kiri plak 10 minit, tukar plak ke kanan 10 minit dan seterusnya, bertukar2 setiap 10 minit berterusan selama sejam.

Untuk Double Pump – Pam kedua2 belah serentak selama 10 minit, rehat/ stop pam 10 minit, sambung lagi pam 10 minit, rehat 10 minit dan seterusnya selama 1 jam.

Disarankan buat power pumping ni sekali sehari, seelok2 nya waktu mlm ke subuh, sbb hormon susu sgt tinggi waktu ni.

Berapa lama masa diambil untuk dapat hasilnya?

Kalian jgn igt sekali buat terus susu jadi banyak yer. Power pumping perlukan masa sekurang2nya 1 minggu! Walaupun pada hari pertama hasil pam setitik dua atau ‘pam angin’ semata2, teruskan misi sehingga dpt hasil yg dikehendaki. Jangan putus asa, usaha, doa dan tawakal, insyallah dipermudahkan olehNYA…amin.

Baek Ji Young (백지영) - 한참 지나서 (After A Long Time)(Rooftop Prince OST)(DL)

Salam semua..

hehehe xabis lagi demam korea mama ni..sambungan dari entri RoofTop Prince yg lepas..mama nak update lagu OST Drama tu yg bertajuk "after A Long Time"...kalo baca senikata masa tgk drama ni mmg best sgt..mcm touching2 n feeling2 gitu..hehehe jom layan :)

"After A Long Time"

Maju bomyeo nanudeon yaegideul
Uri dulman aratteon yaegideul
Jiulsu eopnabwa beorilsun eopnabwa
Itji mothanabwa

Oraen mane dulleobon georideul
Igireul jinal ttaemyeon johahaetteon gieogi
Jakku tteoollaseo
Balgireul meomchunda

Hancham jinaseo na jigeum yeogi wasseo
Geuttaega geuriweoseo
Moreunche sarado saenggakna deora
Geureon neoraseo jakku nune balbhyeoseo
Hamkke bonaen shigandeul
Chueokdeuldo byeol cheoreom ssoda jineunde
Neon eotteoni

Haengbokhaeman boineun saramdeul
Naman honja wero i nameun geotman gataseo
Anincheokhae bwado
Ni saenggagi nanda

Hancham jinaseo na jigeum yeogi wasseo
Geuttaega geuriweoseo
Moreunche sarado saenggakna deora
Geureon neoraseo jakku nune balbhyeoseo
Hamkke bonaen shigandeul
Chueokdeuldo byeol cheoreom ssoda jineunde
Nunmuri na

Yeogiseo neol kidarimyeon bolsu isseulka
Geuttaen malhae julsu isseulkka
Ireon nae maeumeul~

Bogo shipeoseo deo bogo shipeojyeoseo~

Geureon naraseo nan neo bakke mollaseo
Neon eopshi salda boni
Modeunge huhwero gadeukha deora
Niga eopseoseo heojeon hange deo manhaseo
Oneuldo balgeoreumeun
Ijariga geuriweo kaji mothago~
Bulleo bonda

. : Pavlova Top with Three Berry Mix : .

Salam manisan buat semua..

Mood sweetttt di pagi hari :) adoii sejak kebelangan ni selera asik la nk yg manis2 je..huhu sgt2 xbaik utk kesihatan yer kawan2..tp utk sekali sekala blh la dimaafkan :) akibat en.hubbie beli Thickened Cream smpi 600ml..wajib la mama cari resepi yg menggunakan unsur krim tersebut..krim ni bkn blh tahan lama..resepi terakhir nk menghabiskan stok krim ni ialah PAVLOVA..pernah cuba sebelum ni tp agak xsempurna rupanya walaupun rasa dh sedap :) tp kali ini mama sgt bangga dgn diri sendiri dh dpt pavlova yg sempurna rupa dan rasa :) kalo nk resepi blh tgk kat SINI..

Alahai lupa plak nk update komen dari en.hubbie, kata beliau "haa yg ni lg sedap dr yg hari tu" dlm erti kata lain mama dh perbaiki banyak dari yg lepas :) siap en.hubbie mkn utk 2nd round..agak terkujat disitu sbb beliau bukan penggemar mknn yg manis2 ni..hehehe buat mama plak mendapat kepuasan yg xterhingga tgk family mkn dgn penuh selera walaupun terpaksa mengemas remah2 yg ank2 tgglkan utk mama..huhu-

Pavlova is a meringue-based dessert named after the Russian ballet dancer Anna Pavlova.It is a meringue dessert with a crisp crust and soft, light inside.

Pavlova is made by beating egg whites (and sometimes salt) to a very stiff consistency before folding in caster sugar, white vinegar, cornflour, and sometimes vanilla essence, and slow-baking the mixture, similarly to meringue.

The major difference between the pavlova and a large meringue is the addition of cornflour, which results in the pavlova having a crisp and crunchy outer shell, and a soft, moist marshmallow-like centre, unlike meringue which is usually solid throughout. The consistency also makes the pavlova significantly more fragile than meringue. Because the Pavlova is notorious for deflating if exposed to cold air, when cooking is complete it is left in the oven to fully cool down before the oven door is opened.

Pavlova is traditionally decorated with a topping of whipped cream and fresh soft fruit such as kiwifruit, passionfruit, and strawberries. Factory-made pavlovas can be purchased at supermarkets and decorated as desired. A commercial product is available that includes pre-mixed ingredients for baking the meringue shell, requiring only the addition of water and sugar.

Leftover decorated pavlova can be refrigerated overnight, but the dessert will absorb moisture and lose its crispness. Undecorated pavlova can be left overnight in the oven, or for several days in an airtight container, to be decorated when ready.

The dessert is believed to have been created in honour of the dancer either during or after one of her tours to Australia and New Zealand in the 1920s. The nationality of its creator has been a source of argument between the two nations for many years, but formal research indicates New Zealand as the source.

The dessert is a popular dish and an important part of the national cuisine of both countries, and with its simple recipe, is frequently served during celebratory and holiday meals.

. : Red Velvet Cake II : .

Salam dan selamat pagi semua...

Mesti skrg ramai yg tgh tdo..nk qada' tdo la kn bila dh seminggu pnt bekerja..hurm hari ni mama nk mula kan dgn penuh manisan :) akibat dah lama sgt mak yong mangandung LEMAK ni mengidam akhirnya mama tewas dgn godaan nafsu aka SELERA GAJAH mama ni ha..huhu dh la berat dok naik..naik..naik..ni ada hati mau tambah lg ka???xpa la selagi blh mkn kn..bukan selalu..huhu mama dh pernah cuba resepi RED VELVET CAKE sebelum ni..xcaya blh klik SINI...

So skrg mama nak share sejarah RED VELVET CAKE pula..perkongsian ilmu hari ni :)

A red velvet cake is a popular cake with a dark red, bright red or red-brown color. It is usually prepared as a layer cake topped with a creamy vanilla icing, or most popularly, cream cheese icing. The reddish-brown color of the cake was originally from a reaction of the cocoa powder with an acidic ingredient such as buttermilk; however, red food coloring is often added.

Common ingredients include buttermilk, butter, flour, cocoa, cookie dough if using that filling, and beetroot or red food coloring. The amount of cocoa used varies in different recipes. Cream cheese frosting is most commonly paired with the cake, as well as the traditional buttercream.

James Beard's 1972 reference American Cookery describes three red velvet cakes varying in the amounts of shortening and butter. All use red food coloring, but the reaction of acidic vinegar and buttermilk tends to better reveal the red anthocyanin in the cocoa. Before more alkaline "Dutch Processed" cocoa was widely available, the red color would have been more pronounced. This natural tinting may have been the source for the name "Red Velvet" as well as "Devil's Food" and similar names for chocolate cakes.While foods were rationed during World War II, bakers used boiled beets to enhance the color of their cakes. Boiled grated beets or beet baby food are found in some red velvet cake recipes, where they also serve to retain moisture. Adams Extract, a Texas based company, is credited for bringing the Red Velvet Cake to kitchens across America during the time of the Great Depression by being one of the first to sell red food color and other flavor extracts with the use of point-of-sale posters and tear-off recipe cards. The cake and its original recipe, however, are most well-known in the United States from New York City's famous Waldorf Astoria Hotel. The cake's original recipe is also made with buttercream icing, while a Southern variation of the cake is made with cream cheese frosting. Beetroot or beets are not used in the Southern version of the Red Velvet recipe.

In Canada the cake was a well-known dessert in the restaurants and bakeries of the Eaton's department store chain in the 1940s and 1950s. Promoted as an exclusive Eaton's recipe, with employees who knew the recipe sworn to silence, many mistakenly believed the cake to be the invention of the department store matriarch, Lady Eaton.

A resurgence in the popularity of this cake is partly attributed to the 1989 film Steel Magnolias in which the groom's cake (a southern tradition) is a red velvet cake made in the shape of an armadillo. In recent years, red velvet cake has become increasingly popular and can usually be found in most cupcake bakeries.

. : Korea : RoofTop Prince (옥상의 왕자) : .

Salam dan selamat pagi semua..

Awalnya mama bersiaran yer..alang2 dh bangun sahur mls nk tdo blk..nnt matahari dh tinggi br bangun blk...huhu jd lps sahur blh la mama mengadap lappy kesayangan ni..almaklum la dh kata addicted ngn dunia maya..celik mata je menggagau cari hp cek FB..bgn je dari katil trs ke lappy on dl..huhu haishhhh kan dh melalut..

Entri kali ni nak cerita psl kegilaan masa kini..huhu layan drama bersiri Korea..sampai ada org tu perli mama "mcm duduk kat soeul la plak"..huhu untung apa???org msia dok kat sydney tp rase cam kat korea..haaa korg ade??xde kan..huhu drama yg mama tgh layan skrg ni ialah RoofTop Prince...tp drama ni tgh currently update..so terpaksa la tggu episode by episode..selalunya mama layan drama yg dorg dh update smpi habis..xde rasa cam nk tercabut jantung berdebar2 tggu episode seterusnya..

"RoofTop Prince" ada 20episode penuh..dan skrg dh episode ke19..aduiiiii xsbr nk tggu ending..selalunya sambil mkn sahur sambil tgk drama ni la..mmg layan..dlm xlalu mkn trs abis sepinggan..hehehe drama ni berkisah seorang Putera raja yg terperangkap dlm masa hdpn bersama 3org pegawai kerajaannya utk membongkar misteri pembunuhan Puteri raja aka bakal isteri putera raja..jadi dorg ber4 ni travel melalui masa 300thn lampau ke masa hadapan dan tetiba jatuh kat rumah atap heroin ni...mcm2 adegan menarik la..ada lawak,sedih,misteri n mendebarkan..hehehe dlm masa hadapan ada watak zaman lampau yg dilahirkan semula..drama ni mmg ada yg xlogik tp kata pn hiburan..layan jelah..apa de kesah..hahaha mls nk stori pnjg2..saja je nk bg korg teruja nk tgk drama ni..

kalo korg nk tgk on9 blh ke KimchiDrama..selain tu mcm2 drama Korea n Taiwan ada tau..layan la sampai lebam..hehehe

 Hero & Heroin

 Heroin bersama 3org pegawai yg lawak :)

Barisan pelakon RoofTop Prince

. : 가을 인사 : .

Salam semua dan selamat malam..

Mesti tertanya2 apa la yg mama merepek kat tajuk tu kn..mama pn idak ler tau just translate guna google je..huhu bermaksud Selamat Tinggal Musim Luruh...yup musim sejuk bakal menjelang tiba..walaupun xda salji tp sejuk smpi ketulang hitam org ckp..huhu menggigil dibuatnya...

Kitaran 4 musim di Sydney berbeza dgn tmpt lain...maka dgn ini lengkaplah mama merasa perubahan 4 musim walaupun xda salji..

1. Musim Bunga (Spring) :  bermula bulan September-Oktober-November
2. Musim Panas (Summer) : bermula Disember-Januari-Februari
3. Musim Luruh (Autum) : bermula Mac-April-Mei
4. Musim Sejuk (Winter) : bermula Jun-Julai-Ogos

Lagi beberapa hari akan tiba la bulan Jun..bulan kelahiran anak2 mama tersayang :) sekarang ni dh mula terasa bahang2 musim sejuk..siang pn suhu paling tggi 18-20c dan mama kdg mencecah 7c..tu pn dh cukup buat mama teketar2..lagi2 bila bgn subuh nk ambik wuduk..huhu belakang mama pn dh terasa sakit..bkn sbb apa tp sebab dok menahan badan dari menggigil..

Apapun sgt xsabar menanti kehadiran Musim Sejuk :) utk tatapan kalian jom layan pic yg mama snap pagi td..dh hujung musim luruh br pokok dpn rumah mama bertukar warna..cantik sgt..mama suka :) 

 

p/s : masa musim bunga pokok ni berbunga kala purple..pun cantik jgk :)