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Speak to My Finger
*MeOws..... oF YeSterDaY*
Meowing WAR

Books I have completed reading since January 2018:

1. No Man's Nightingale - Ruth Rendell
2. One Day - David Nicholls
3. The Door - Margaret Atwood
Meow the blues
Sunday, February 1, 2009
I finally put up a chatbox after many readers have been telling me that they could not leave comments here. I have been trying to fix the problem but I don't know what is the problem. I have been removing some codes and still they are problems. I think I know what is the problem but I can't find the code in my site. So I'm now on a hunt for that. But I'm piss that I could not put an advertisement that I have previously put on. Damn.

Have fun. Because I'm getting another late supper.

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The Last sUpper
Saturday, January 31, 2009
I had a late supper. And it's sooo indescribable because it's so SOUR. I made lemon honey drink because the lemon is drying up and my mother needed the lemon juice. I added lots of honey and water and it's still sour. Sour to the SOUL!

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Chinese drums are rolling....
Friday, January 30, 2009
My family decided to visit my enstranged uncle and follow them to visit another cousin of my mother's.

Today's visiting was pretty good. My mother's cousin's husband talked a lot today because we somehow generated topics related to his hobby: Feng Shui. So jumping on the opportunity, I asked him some Feng Shui questions. One of them is about wind chime. Jolenesiah once told me her father disallowed her to display her wind chime from Japan. I somehow got curious and asked my mother. She was telling me that some people believe it to be a spirit catcher but I found no relevant information related to this on the net. So I was satisfied with my uncle's answer: wind chime is used for 2 reasons. First reason is wind chime is used to either to activate or deactivate some energy chi at some places. Second reason is some people can't listen to the sound of the wind chime because they cannot have metal energy in their live; this only applies to metal wind chime. If you have wind chime that doesn't produce metal sound, then it's alright to display.

Although it's still Chinese New Year, we somehow talked about feng shui practices related to death burial and spirits... So I am right on one thing which many people love asking: what do spirits look like, are you able to see their face, do you interact with them, etc. My uncle was telling us that you won't be able to see the spirits face; you would only see a blur image of them. If it's white image, you are fine. If it's green, they are dangerous. Ok, I thank god for having always see the 'white', not any other colour. And for you all who wish to 'interact', my uncle advises NOT TO because spirits could do anything to you once you open yourself to them. He simply says to just accept it as a gift, nothing more than that.

I was surprised to hear my uncle telling us to knock on the door of hotels before going in. I do that. And then my auntie and uncle [my mother's bro] shared with us which karaoke bars in Kuala Lumpur is ... haunted. I can tell you where if you ask me in my comment box. I don't want to get sued on my blog. Karaoke bars are common places that have energy chi so it's not common for all these spirits to be there, to be beside you listening to your singing. Why? Because they are used to opera singing in early Hungry Ghost festival and it's not in season compare to karaoke.

And before I left the house, my uncle gave me a Feng Shui book written by Joey Yap. I'm going to read it because I need all the good chi to help me in my success!

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Make no more
Thursday, January 29, 2009
Ugh. I ate a lot of onde-onde today. I'm so not going to make it in few weeks or even months. I managed to get the texture right but not the 'bursting' effect when you put a piece into your mouth. That is the frustrating part. I even got the right amount of gula melaka [palm sugar] to insert into the onde-onde. The texture is much better than the first batch because I used Japanese sweet potato. It gives the balls a dull golden colour which is nice because it saved me work in getting green colouring and I don't like using colouring though I could use natural green from pandan leaves, but it would only drives me nuts to exhaust me before I could enjoy my labour fruits. No way.

I made 27 balls to share out with my mother. Each of us is supposed to eat at least 13 balls but I ended up eating 22 balls because my mum's blood test result indicated high cholestrol level when she came back from the clinic. Damn. Luckily, the palm sugar was not that sweet. If not, I would get nausea. And so... there would be a break from making onde-onde. That's a bless in disguise too, I guess. It will make me move on to other recipe: Ma Lai Koe. Oh another yum yum Chinese steamed cake.

So what is onde-onde? Have a look here: Onde-onde - Malaysian Food Guide

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Rakott Palacsinta (Layered Pancakes)
Wednesday, January 28, 2009
A Hungarian recipe! Looks and sounds yum!

12 thin pancakes
175g apricot jam
50g chocolate, grated
100g melted stick butter
100 gm ground walnuts
250gm cottage cheese
2 egg yolks
50g raisins
3 egg whites, well beaten
250g sugar
Vanilla for dusting

1. Use an ovenproof dish, well buttered. At the bottom, place a pancake.

2. Spread it with apricot jam. Place another pancake over it an spread some of the grated chocolate over it, and baste with some of the melted stick butter.

3. Cover again with another pancake [the third], and spread walnuts mixed with a little sugar over it.

4. Add the fourth pancake, and spread it with a mixture of cottage cheese, egg yolks, raisins and a little sugar.

5. Continue the layering of all the pancake in this manner until all the ingredients are consumed by this usage, except for the top layeer of pancake, which should be left plain.

6. Bake this layered cake in a moderate oven for 10 minutes.

7. Whilst the baking is in process, make a meringue of beaten egg whites with 100g of sugar.

8. Remove the came from the oven and evenly spread the mixture of meringue over the top of the cake.

9. Baken it again for another 10 minutes ot until the top of the cake turns brown.

10. Dust it with the vanilla sugar. Cut into desired number of wedges, just like a cake, and serve warm.

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Apple Cinnamon Cake
Wednesday, January 28, 2009
125g butter, chopped
3/4 cup castor sugar
2 eggs
3/4 cup plain flour
1/2 cup self-raising flour
1/4 cup milk
1/2 cup canned apples
1/2 tsp ground cinnamon
1/2 cup apricot jam, warm and sieved
1 red apple, peeled and cored, halved and thinly sliced

1. Grease a 20cm ring cake pan. Line base with baking paper.

2. Combine the butter, sugar, eggs, flours and milk in a bowl. Beat with an eletric mixer on low speed until just combined. Then beat on high speed until mixture is smooth.

3. Spread two-thirds of the mixture into the pan. Top with combined canned apples, cinnamon and 1 tbsp jam. Then spread the remaining cake mixture. Arrange apple slices around top of cake.

4. Cook in a 180 C oven for 40 minutes. Brush top of cake with remaining jam. Stand in pan for 5 minutes, then cool on wire rack.

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