Yea right....it's holiday....
It's nothing but tuition classes, eat and sleep....what else!?
Then my brother bought something nice to entertain us....
A DVD!! which is...
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'The Underdog Movie'!!
What was that again?Underwear!??No!He's Underdog!!Not Underdork!!
"There's no need to fear!Underdog is here!!"
"Hey...that was my line!"said Underdog!!(Shoeshine)
Yeap...she's my Underdog!!
"Take more pictures of me!!I'm posing nice!!I'm so pretty!!"The dog said
Oh God!I'm tired of this!!No more photoshooting today!!(human)
"Please....Just one more shot....??Please...."(dog)
No!(human)
"Damn!...You're such a cruel boss!"(dog)
So?(human)
The Underdog!!
Christmas Fiesta
It's Christmas...my brother,my younger sister and myself had decided to do something ouselves during this Christmas season....
That is...
To hunt for some food!!!
It's the boss who've helped us paid the bill!!
"You the kids a...so the happy hor??You know this meal cost how much or not?"
lolz...
My weapon...Mr Folk and Ms Knife...."Prepare to die...You chicken chop!!Muahahaha..."
"Oh no!!It's paparazzi!!Leave me alone!!"
Hey sister....that's me la....Yoonkhee....You're not somebody yet la...
Those are cheaper prices meal compare to those in KL...
"You're annoying...."
What!?I'm just helping you to become famous!....said Yoonkhee
Then it came a mug of Cuppacinno!!But that's not mine!!
What a nice mug...What's that word anyway?
It's my sister's Lemom fish and chips....lots of chips and mayonis....
Yeolde chicken!!
The end of the food hunt!!
To be continued...
Christmas trip...
It's December(which means it's the christmas month)....
Lights and cute decorations are everywhere in towns...
Do u guys know there's actually an ice bar in the Curve?
For your information...an ice bar is actually a place where you can feel the chill and at the same time you can have alcoholic drinks...
I know there're a lot of ice bars in Korea but I didn't realise there's finally one in the Curve...But they actually don't allow people who're below 22 to go in...This is what they called...."The age limit"...sounds pretty serious huh?I bet it does....lolz
Well, as you know...there're christmas decorations everywhere....You can see more lights or disco lights everywhere....Especially in KL,Damansara,Up Town,Centre point,Midvalley and etc...Singers are singing every night for the celebration of christmas month in the Curve...Night views there are spectacular...Everything's on sale now!!!Muahaha....
The family look...(In the Curve)
I'm the one in white...
And by the way...thank you Aunt Kerry for the dinner in Magic Wok....
32, Jalan SS22 / 25, Damansara Jaya, 47400 Petaling Jaya. Tel:03-7729 2288 H/P:012-393 6928 Email:customer.service@magicwok.com.my
http://www.magicwok.com.my/?page=index
Alright...i'm enough for the KL and Damansara thing...
We went to Bidor and had "Wan Tun" mee and also the "Ngap Tui" mee(duck leg???)lolz...whatever...
It's was really good....I'll never forget the taste of it!!!
The restaurant there does give you the 'Back to the basic' feel....
It's very different from the restaurants in KL...It's ninteen eighties??or much earlier than that?
"Hmm...Are there anymore 'Wan Tun' or duck?"
Illustrative dialogue
I'm not good in English...please forgive me for not using proper English...
I'm still learning....
Enjoy Christmas!!I'll keep updating my blog...thank you for supporting
Macaron The French Pastry
I don't know well about macarons....until I've found out that...
Macarons are actually a very colourful french pastry that are usually made of egg whites, almond powder, icing sugar and sugar.
It's a real yummy food to eat...
Take me to France or Paris please....
Buy me that please.....
Pictures from www.maisonblanc.co.uk/
More about Macoron....
History of Macoron
In the early 1930 the bakery Ladurée in Paris started selling two traditional dome halves sandwiched with a sweet filling between. This resulted in giving the new macaron , the possibility of flavored garnishes, and a newfound moistness that came from the garnish. Whereas the traditional macaron was sweet and dry and crunchy, the new macaron had the added attraction of being delicately crunchy on the outside, while moist, chewy, and flavourful on the inside.
White...Pink...Green...White...
Pictures from www.slashfood.com
It's another macorons
Pictures from www.sirha.com
Yum Yum....
Pyramid macarons?
Green with tomato...I wonder how it tastes like...
You're torturing me!!!Stop showing this to me!!
Pictures from www.roussel-chocolatier.com/
It's the triplets...
Pictures from www.dbarbosa.net/dc/images/culinaire/macarons.jpg
Cookies
Everybody's lazy to read blogs...
So do I...lolz
So...instead of alot of words....I put lots of pictures in my blog...muahahaha
Enjoy the cookies pictures....
I really want to have these....
Personalized your cookies....
http://www.jamiesjumpingjacks.com/
Seseme street???It's red and green???Can I have that cookie pleaseee.....
Chip chip....Chicky...
Yeah!!Teddy!!!
Amour de cookies...
oooo...Chubby the Bear...Chub Chub
Butterfly kisses...Muah...
Baby??I don't dare to eat it...
Chocolate moist cake
I felt boring to search infos about every food in my blog....
So I thought....instead of blogging infos about food...why don't I just post nice pictures for you to view??
Yum Yum!!
Berries and Chocolate!!
Cinnamon Chocolate cake...
Good Luck cake brings you fortune...lolz
Recipe
CHOCOLATE MOIST CAKE
2 c. flour
1 1/2 cups sugar
1 tsp. salt
1 tsp. baking powder
2 tsp. baking soda
3/4 c. cocoa
1 c. oil
1 c. hot coffee
1 c. milk
2 eggs
1 tsp. vanilla
FROSTING:
1 pkg. cream cheese
1 tbsp. milk
1 1/2 c. powdered sugar
Combine all ingredients except black hot coffee. Mix. Add hot coffee. Batter will be thin. Pour into 9x13 pan. Bake 30 minutes at 375 degrees.
When cooled, combine cream cheese, milk and powdered sugar. Frost then serve.
It's another chocolate.
Oh...My...love...My darling...I'm hunger for...your...Taste!!
Don't wanna gain weight...Why not try this recipe??
Secret recipe's sugar free chocolate moist recipe...
http://www.secretrecipe.com.my/secretrecipe/catalog/exchange/c4364.html
Creamy and rich Belgian coverture chocolate and white chocolate filling.Oh please,let me have it on my birthday!!
I don't mind to have 2 cakes on my birthday...lolz...
That's so "HOT POT"!!
I like steamboat...
I'm planning to go for a steamboat dinner on the 31st of December with friends...
That's actually because i'll be celebrating my birthday there...
Steamboat (food)
It has been suggested that this article or section be merged into Hot pot.
Raw meats ready to be cooked.
Steamboats refer to a variety of dishes eaten throughout East Asia, where ingredients are cooked in a simmering pot of broth at the table, usually communally, similar to a fondue.
Typical steamboat ingredients include thinly sliced meat, leafy vegetables, mushrooms, tofu, noodles or seafood. The cooked food is either eaten with a dipping sauce, or sometimes as a soup.
In many areas, steamboats are often eaten in the winter.
Is it necessary to have steamboat dinner?
The answer is......
A YES!!
Because its have got so many ingredients!!
Common ingredients-
Basic stock is often made using:
-Water
-Salt
-Soup
And bones of either:
-Beef
-Chicken
-Ox
Meats vary, and can include:
-Thinly sliced beef, pork, chicken, lamb, goat
-Fish pieces
-Prawns
-Scallops
-Mussels
Coagulated pork blood (I don't like it anyway)
-Meatballs
-Fish balls
-Offal, ear and other delicacies
-Squid
-Cuttlefish
Vegetables include:
-Napa cabbage (or bo choy)
-Choy sum
-Garland chrysanthemum (tong ho)
-Snake beans
-Mung bean sprouts
-Shallots
-Varieties of mushrooms
-Ginger
-Tofu
-Thinly sliced potatoes
-Taro
-Tomato
-Niangao
-Varieties of noodles
Condiments:
-Hoisin sauce
-Soy sauce
-Sesame oil
-White pepper
-Satay (or Sha Cha) Sauce
-Chili
-Sesame butter
-Peanut butter sauce, made by mixing peanut butter with water to a thick consistency (or hua sheng ru fu)
The hot pot steamboat is actually originated from Beijing...
In Beijing (Peking), hot pot is eaten year-round. Typical Beijing hot pot is eaten inside during the winter. Different kinds of hot pot can be found in Beijing - typically, more modern eateries offer the sectioned bowl with differently flavored broths in each section. More traditional or older establishments serve a fragrant, but mild, broth in the hot pot, which is a large brass vessel heated by burning coals in a central chimney. Broth is boiled in a deep, donut-shaped bowl surrounding the chimney.
The Manchurian hot pot (Traditional Chinese: 東北酸菜火鍋) uses plenty of Suan cai (Chinese sauerkraut) (Traditional Chinese: 酸菜; pinyin: suan cai) to make the pot's stew sour.
One of the most famous variations is the Sichuan or Szechuan "má là" (Traditional Chinese: 麻辣 — "numb and spicy") hot pot, to which a special spice known as huā jiāo (Traditional Chinese: 花椒 — "flower pepper" or Sichuan Pepper) is added. It creates a sensation on the tongue that is both spicy and burns and numbs slightly, almost like carbonated beverages. It was usual to use a variety of different meats as well as sliced mutton filet. A Sichuan hotpot is markedly different from the types eaten in other parts of China. Quite often the differences lie in the meats used, the type of soup base, and the sauces and condiments used to flavor the meat. The cities of Chengdu and Chongqing are also famous for their different kinds of huǒ guō. "Sì Chuān huǒ guō" could be used to distinguish from simply "huǒ guō" in cases when people refer to the "Northern Style Hot Pot" in China. "Shuān yáng ròu", Chinese: 氽羊肉 (instant-boiled lamb) could be viewed as representative of this kind of food, which does not focus on the soup base.
In Xishuangbanna, Yunnan Province in southwestern China near the border with Myanmar, the broth is often divided into a yin and yang shape - a bubbling, fiery red chilli broth on one side, and a cooler white chicken broth on the other.
In Taiwanese hot pot, people eat the food with a dipping sauce consisting of sacha sauce and raw egg yolk.
In Thailand, hotpot is called "sukiyaki", although it is quite different from Japanese-style sukiyaki. A sauce, often mixed with broth from the hot pot, is based on tofu, sesame seed oil, chilis, and garlic.
one of the steamboat restaurant in Ipoh!!Oh Yeah!!Ipoh!!
Muahaha!!It's foooooood!!But it's still raw...
Another Yes for me to have steamboat!!Yeah!!Steamboat!
Chocolatte!!
Chocolate??
Everybody knows chocolates...
But I don't think you know chocolates can appeared in fashion shows...
Chocolate or high heeled??It's chocolate heeled shoes!!
I can't believe this!!Chocolate hairstyle!!??Eww!!
A model walks down the runway wearing a chocolate inspired dress called Little Shop of Horrors by chef Martin Howard.
A model walks down the runway wearing a chocolate inspired dress called Chocolate Chai by chefs Colleen Apte and Steve Klc.
Designers help models into their chocolate outfits before the show.
A model walks down the runway wearing a chocolate inspired dress by chef Larry Ebel.
A model walks down the runway wearing another of chef Larry Ebel's chocolate creations.
History of chocolate
The history of chocolate is very diverse from its naming to its creation.
Etymology
The name chocolate most likely comes from the Nahuatl language, indigenous to central Mexico, although it may have been influenced by the Mayan languages. One popular theory is that it comes from the Nahuatl word xocolatl (IPA /ʃo.ko.latɬ/) derived from xocolli, bitter, and atl, water.[1] (Xocolatl was a chocolate drink consumed by the Aztecs, associated with the Mayan god of Fertility). Alternate derivations include that of the Mexican philologist, Ignacio Davila Garibi, who proposed that "Spaniards had coined the word by taking the Maya word chocol and then replacing the Maya term for water, haa, with the Aztec one, atl." The Maya verb chokola'j, "to drink chocolate together", has also been suggested as an origin.[2]. However, Micheal D. Coe, professor Emeritus of Anthropology and Curator Emeritus in the Peabody Museum of Natural History at Yale University, and coauthor of the book The True History of Chocolate (ISBN-0500282298), argues that the word xocolatl appears in "no truly early source on the Nahuatl language or on Aztec culture."
Recently, linguists Karen Dakin and Søren Wichmann found that in many dialects of Nahuatl, the name is 'chicolatl', rather than 'chocolatl'. In addition, many languages in Mexico, such as Popoluca, Mixtec and Zapotec, and even languages spoken in the Philippines have borrowed this form of the word. The word chicol-li, refers to the frothing or beating sticks still used in some areas in cooking. There are two different sticks used, either a small straight stick with small strong twigs on one end, or a stiff plant stalk with the stubs of roots cleaned and trimmed. Since chocolate was originally served ceremonially with individual beater sticks, Dakin and Wichmann argue that it seems quite likely that the original form of the word was 'chicolatl', which would have meant 'beaten drink'. In many areas of Mexico, 'chicolear' means 'to beat, stir'.[3]
Origins
The chocolate residue found in several jars from the site of Puerto Escondido in Honduras, from around 1100 B.C. is the earliest evidence to date of the use of cacao. Slightly later, around 600-400 B.C. there are traces from jars in Belize. The Aztecs associated chocolate with Xochiquetzal, the goddess of fertility. In the New World, chocolate was consumed in a bitter and spicy drink called xocoatl, often seasoned with vanilla, chile pepper, and achiote, (which we know today as annatto). Xocoatl was believed to fight fatigue, a belief that is probably attributable to the theobromine content. Chocolate was an important luxury good throughout pre-Columbian Mesoamerica, and cocoa beans were often used as currency. Other chocolate drinks combined it with such edibles as maize gruel (which acts as an emulsifier) and honey.
The xocolatl was said to be an acquired taste. Jose de Acosta, a Spanish Jesuit missionary who lived in Peru and then Mexico in the later 16th century, wrote of it:
Loathsome to such as are not acquainted with it, having a scum or froth that is very unpleasant to taste. Yet it is a drink very much esteemed among the Indians, where with they feast noble men who pass through their country. The Spaniards, both men and women, that are accustomed to the country, are very greedy of this Chocolaté. They say they make diverse sorts of it, some hot, some cold, and some temperate, and put therein much of that "chili"; yea, they make paste thereof, the which they say is good for the stomach and against the catarrh.[cite this quote]
Christopher Columbus brought some cocoa beans to show Ferdinand and Isabella of Spain, but it was Hernán Cortés who introduced it to Europe more broadly.
The first recorded shipment of chocolate to the Old World for commercial purposes was in a shipment from Veracruz to Sevilla in 1585. It was still served as a beverage, but the Europeans added sugar and milk to counteract the natural bitterness and removed the chilli pepper, replacing it with another Mexican indigenous spice, vanilla. Improvements to the taste meant that by the 17th century it was a luxury item among the European nobility.
Raimundo Madrazo's Hot Chocolate.
At the end of the 18th century, the first form of solid chocolate was invented in Turin by Doret. This chocolate was sold in large quantities from 1826 by Pierre Paul Caffarel. In 1819, F. L. Cailler opened the first Swiss chocolate factory. In 1828, Dutchman Coenraad Johannes van Houten patented a method for extracting the fat from cocoa beans and making powdered cocoa and cocoa butter. Van Houten also developed the so-called Dutch process of treating chocolate with alkali to remove the bitter taste. This made it possible to form the modern chocolate bar. It is believed that the Englishman Joseph Fry made the first chocolate for eating in 1847, followed in 1849 by the Cadbury brothers.
Daniel Peter, a Swiss candle maker, joined his father-in-law's chocolate business. In 1867, he began experimenting with milk as an ingredient. He brought his new product, milk chocolate, to market in 1875. He was assisted in removing the water content from the milk to prevent mildewing by a neighbour, a baby food manufacturer named Henri Nestlé. Rodolphe Lindt invented the process called conching, which involves heating and grinding the chocolate solids very finely to ensure that the liquid is evenly blended.
Want some hot chocolate?
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