Bye Bye Blog

As 2007 bid us goodbye and 2008 approaching with promising hopes, I feel that this is the precise moment to close this blog and have all updates done through multiply instead; kinda like a fresh webpage to start with in conjunction to the new year.

However, the auld lang syne seeps deeply through my heart that I couldn't bear to shut it off completely. True, there were lotsa painful memories engraved in this blog but there were also hundreds more good memories coupled with it. For that, I shall leave this blog as it is as a memento of that wonderful memories, looking back at it with a smile and a contented soul.

Dear bloggers, I thank you for the support and encouragement all this while. I appreciate it alot. I would love to hear from you again via multiply. Feel free to browse my multiply at:


http://retromyra.multiply.com/


Wishing everyone prosperous years ahead! For this I sign off with an adieu....


GOODBYE BLOGGER

Eiduladha (Recipes)

Sotong Masak Hitam

Ingredients:

1kg Squid
- Clean and cut it according to your preferred size. Keep the ink sac.

5 Red chillies
5 Green chillies
2 Shallots
5 Garlic cloves
3cm Ginger
- Chop finely the above ingredients.

3 Lemongrass (press slightly with the back of the knife)
1tbspn Turmeric powder
Some turmeric leaves
3 Tamarind slices
Some oil
Salt to taste

Squid cleaning guide:
1) Firstly, don't remove the head straight away. You need to remove the transparent spine (or quill) by running a finger along the inside of the mantle, being careful not to grip too heavily in the middle (thus busting the ink sack) but instead holding it by the tip or carefully by the base of the mantle.
2) Next, grab the head, while holding the tip of the mantle and pull. Most of the guts will come out in one neat pile (including the ink sack). Remove the green/pearly bit of it but keep the ink sack.
3) Then you need to remove the skin. Make an incision with a knife along one of the wings. Then run a finger under the wing from the tip to the base of the hood. It should then peel like an orange, with the skin coming off in one piece.
4) To give the mantle a final clean up, turn it inside out and remove any remaining gunk.
5) Don't forget to "pop out" the squid's beak (similar to the beak of a parrot). The beak should easily come off from the surrounding legs and should be discarded.

Cooking method:
1) Marinate the squid with a tablespoon of turmeric powder and put aside.
2) Heat oil in a wok. Sautee the chopped ingredients in medium heat till fragrant. Add lemongrass & turmeric leaves.
3) Reduce the heat. Add the squid. Break the ink sac and stir well.
4) Add some salt and tamarind slices. Stir well.
5) Let it boil till the gravy is slightly thicken.
6) Ready to be served!




Ayam Masak Lemak

Ingredients:

A- Blend or pound the ingredients below
3-5 Red chillies
3 cm Ginger
5 Shallots
5 Garlic cloves

B- The rest of the ingredients
1 Whole chicken (cut up to 12 pieces)
2 Cartons of 200ml coconut milk
3 Lemongrass (press slightly with the back of the knife)
Some turmeric leaves
1tspn Turmeric powder
5 Kaffir lime leaves
3 Tamarind slices
Salt to taste

Method:
1) In a wok, mix chicken pieces, blended paste, turmeric leaves, turmeric powder, lemongrass, kaffir lime leaves and a carton of 200ml coconut milk with 1/2 cup of water. Bring it to boil under medium heat until the chicken is half cooked. Stir well.
2) Set the heat to low, add another carton of 200ml coconut milk, stir well and bring to boil again.
3) Add some salt and tamarind slices. Stir well.
4) Remove from heat and serve.




Kangkong Goreng Belacan

Ingredients:
Approximately 400grm of Water Convolvulus(Kangkong). Separate leaves from stem. Cut stem to reasonable bite sizes.
50grm Shrimp paste(Belacan)
5 Shallots
5 Garlic cloves
5 Red chillies
Some oil
Salt to taste

Method:
1) Pound or blend the shrimp paste, garlic cloves, shallots and red chillies.
2) Heat oil in a wok. Sautee the pounded ingredients till fragrant.
3) Once the paste is fragrant and slightly brown, add the kangkong and stir well.
4) Add salt and stir well.Once the kangkong is tender, it is ready to be served.




Batik Marie Vouchelle

Ingredients:
1/3 of a 250grm butter
1/2cup Vouchelle brand cocoa powder (any cocoa powder brand will do too)
1tin Sweetened condensed milk
1packet Marie Biscuits
1/2cup Nestum

Method:
1) Melt the butter. Once melted, add cocoa powder and stir well.
2) Add the sweetened condensed milk and stir well.
3) Add Marie biscuits and stir well.
4) Remove from heat. Pour the mixture into a tupperware or tin.
5) Sprinkle some Nestum on top of it. Let it cool overnight in the fridge.
6) To serve it, let it chill in room temperature for about 10 mins so as to let it soften a bit. Next, cut it to the size that you prefer and you're all ready to indulge it! It taste great with vanilla ice cream too!



*For more photos,check out my multiply under 'Eiduladha' photo album.

Enjoy! (",*)

Myra signing off feeling...BUBBLY

Cooking For Love (Recipes)

AMORE TIRAMISU (How's that for a name? ;p)

Ingredients:

40-50 Sponge Fingers(can substitute it with 'all purpose pound cake')

A-The Cream Mixture
250gm Mascarpone cheese or Philadelphia cheese
250gm Whip cream
7tbspn Equal low calorie sweetener (according to your preferance)
1tspn Vanilla essence
1-2tbspn Cocoa powder (my personal choice,'Vouchelle' brand)

B-The Syrup
150ml Low fat milk
150ml Low fat evaporated milk
2tbspn Cocoa powder
1tspn Vanilla essence

Method:

1) Whip the cheese with some low calorie sweetener on high speed till light & fluffy. Put it aside.
2) Whip the whip cream with the rest of the low calorie sweetener on high speed till light & fluffy. With mixer on medium speed, slowly pour in the vanilla essence and cocoa powder. Mix it well.
3) Take the whip cream mixture off the mixer. Slowly pour in the cheese mixture into it. Be sure to scrape down the sides of the bowl. Mix 'em well with a spatula.
4) Chill it in the freezer
5) To make the syrup, add all ingredients 'B' into a bowl. Mix well.
6) Get the loose base tin ready. Spray it with some 'non-stick spray'.
7) To assemble, dip sponge fingers(or the pound cake) one after another in the syrup mixture(Don't dip the sponge fingers for too long. We only want it damp so as to preserve the crunchiness in the inside). Place one layer of dipped sponge fingers on bottom of the tin. Sift some cocoa. Top with one layer of cream mixture. Add another layer of dipped sponge fingers, sift some cocoa, topped with a second layer of cream mixture.
8) Freeze for an hour and then chill it overnight.
9) Sift cocoa over the top and serve


Amore Tiramisu

MEE JAWA

1kg Noodle of your choice (I prefer organic spaghetti. It's healthier)
2cups Yam (the orange ones)
1cup Dried shrimps, fried and then pound it till fine
1cup Cooked shrimps, pound it till fine
15 Dried chillies
5 Garlic cloves, peeled
8 Shallots, peeled
3cm Ginger, peeled
5cups Water
Some meat
Some vegetables of your choice
Some fried shrimp paste
Some olive oil
Sugar
Salt

Method:
1) Blend the dried chillies, shrimp paste,shallots, garlic & ginger.
2) Sautee them till fragrant. Add the pounded shrimp paste. Mix well.
3) Add meat and stir it till half cook.
4) Add water. Let it boil.
5) Add yam. Mix well till the gravy thicken.
6) Add some salt & sugar. Mix well.
7) Serve it with some noodle and vegetables. You can also sprinkle some fried onions if you like.


Suggested garnishing

Do try 'em out! Have a fun time trying it (",*)

*Please proceed to my multiply for more photos

Myra signing off feeling...BUBBLY

Singapore Idol or Singaporean Idol?

It starts off with American Idol. From there we have Malaysian Idol, Australian Idol and even Arabian Idol.


But why Singapore Idol?


Shouldn't it be Singaporean Idol?


I wonder *scratchmyhead*


Myra signing off feeling...CURIOUS

Is It Enough?

I've been eating, drinking & sleeping with books. Even conversation with the other half will eventually touch on Shakespeare, allusion, psychoanalysis without me realising it. I just can't stop myself. How would you know that you're taking it too far? Less is more? Really? Then more is less? How can you judege something that is uncountable? Effort is not. So how would you know that it is enough?

Unless... When the result is out... But that will be too late

That's it! I'm back to my books!

Myra signing off feeling...PARANOID

Eid Mubarak!

Wishing all my Muslim friends a Happy Eid. May Eid be a new beginning of greater prosperity, success and happiness. Eid Mubarak!



Myra signing off feeling...BUBBLY

What A Pleasant Surprise!

Few minutes ago, I was busy mopping the floor when the door bell rang. I opened the door and saw a delivery man holding this lovely bouquet...



I knew instantly that it was from Mr. Fiance.... I was smiling from ear to ear and it didnt took long for my cheeks to turn rosy. The card swept my heart further. It was the most sincere & sweetest card I've ever read. I'm soo overwhelmed that it made my eyes teary. I'm grateful & in lost of words... Praise be to Allah...

My dear, thanks for being such a wonderful guy, the sweetest of all, the kindest of heart, the most beautiful soul. I'm lucky to have met you & I love you more for the person you are. THANK YOU DARL & I MISS YOU SOO MUCH TOO!

Myra signing off feeling...BLISSFUL