#308 LOK KAWI WILDLIFE PARK ; KK Trip

One of our itinerary in KK apart from shopping was to visit the Lok Kawi wildlife park. This wildlife sanctuary housed some of the most exotic flora and fauna of Borneo and the world. The journey to Lok Kawi was about 30 minutes drive from KK. Since the place is quite remote, we chartered the Hotel's van to take us there. The park opens at 9.30 a.m and the entrance fee for non-Malaysian is RM$20 for adults and RM$10 for children up to 18 yrs of age.

We started our tour by going to the Birds section then to the mammals and end up at the animal show where we were entertained by the "stars' of Lok Kawi park including a female Orang Utan named Marsya and a male Orang Utan named Maughwi. We did not visit the botany garden as the children were already exhausted by the time we reached the Zebra cages. We definitely will come to visit the park again, Insyaallah.

#307 The views from above; KK Trip

#306 A Special Birthday dedication

#305: Simple spicy pickle: recipe#200

I have not been to GIANT yet nor going shopping for fresh food as we will be flying off to KK tomorrow. My hubby will be going to Penang next Sunday for a month course. So, I will be a "supermom" for a month. BTW, I craved for "acar" so, there's only a can of "jaruk lobak putih" in the pantry and I made this:

Ingredients:
1 can pickled radish
1/2 Spanish onion-sliced thinly
1 clove garlic-sliced
1 tsp curry powder- add more if you prefer
1 large red chili-sliced
1 tbsp chili sauce
1/2 tsp lemon juice
salt and sugar to taste - optional

steps:
1. Heat oil in wok, add in the onion, sliced chili and garlic- stir to combine
2. When the onion and garlic is soft, add in the rest of the ingredients except the lemon juice.
3. Turn off the flame, add in the lemon juice and adjust seasoning.

#304 : Indian Semolina Puding: recipe#199

HAPPY HOLIDAY!!!!!!!!!!! especially to my colleagues, friends and families who happen to be TEACHERS. Enjoy yourselves. To SLY, Bon Voyage... banyak2 tah shopping :)

I always like to eat this pudding . However, the ones sold at shops are usually very sweet , so on last Sunday, I tried making the pudding with less sugar and it was surprisingly delicious and off course very easy to make.

Ingredients ( serves 4)
1/2 cup semolina
1/2 cup sugar
3/4 cup whole milk
3/4 cup water
1tablespoon ghee / butter
4 cardamom pods.
raisins

orange colouring

steps:
1. Heat butter in a pot, add in the cardamom.
2. add semolina and sugar, stir mixture thoroughly.
3. Add in the milk and water and some raisins while stirring the mixture constantly.
4. remove the cardamoms when the mixture thickens.
5. When the mixture thickens (mashed potato constancy), remove from flame.
6. Transfer the mixture into a small size container, and leave it to cool before serving.

#303 MICROWAVE OVEN AND CANCER

I received this e-mail from Ms SLY. For everyone, this is for your immediate action.

Cancer Update from Johns Hopkins

This information is being circulated at Walter Reed Army Medical Center as well.

Johns Hopkins - Cancer News from Johns Hopkins


No plastic containers in micro


No water bottles in freezer.


No plastic wrap in microwave..

A dioxin chemical causes cancer, especially breast cancer.
Dioxins are highly poisonous to the cells of our bodies. Don't freeze your plastic bottles with water in them as this releases dioxins from the plastic.

Recently, Edward Fujimoto, Wellness Program Manager at Castle Hospital, was on a TV program to explain this health hazard. He talked about dioxins and how bad they are for us.
He said that we should not be heating our food in the microwave using plastic containers...
This especially applies to foods that contain fat. He said that the combination of fat, high heat, and plastics releases dioxin into the food and ultimately into the cells of the body...

Instead, he recommends using glass, such as Corning Ware, Pyrex or ceramic containers for heating food... You get the same results, only without the dioxin. So such things as TV dinners, instant ramen and soups, etc., should be removed from the container and heated in something else.

Paper isn't bad but you don't know what is in the paper. It's just safer to use tempered glass, Corning Ware, etc.

He reminded us that a while ago some of the fast food restaurants moved away from the foam containers to paper. The dioxin problem is one of the reasons...

Also, he pointed out that plastic wrap, such as Saran, is just as dangerous when placed over foods to be cooked in the microwave. As the food is nuked, the high heat causes poisonous toxins to actually melt out of the plastic wrap and drip into the food.
Cover food with a paper towel instead.

#302 BIRTHDAY SHOUT OUT TO MIMI

It's Mimi's 25th Birthday today, May she be bless with good health and happiness.... Mimi, here's for you

#301 FOOD CONTAINING POTASSIUM

Potassium : A micro nutrient needed daily to maintain good health and strong body. A very important element for those who try to lose weight. Potassium imbalance can lead to serious health consequences.

Potassium jobs in our body include to ensure proper functioning of cells, regulate blood pressure and to keep the right balance of water in all cells including muscles and fat cells.

High Potassium:
- Banana
- Kiwi
- Orange
- Honeydew
- Tomato
- Spinach ( Bayam)
- Potato
- Milk
- Fish
- Prunes

Moderate Potassium
- Apples
- Carrots
- Corn
- mushrooms
- Brinjal
- Onions
- Peach
- pears
- water melon
- Onion
- Pineapples
- Raisins

Low potassium
-Cabbage
- Cucumber
-grapes
- plums

#300: Microwave spice pecans: recipe#198

While watching tv last night, my hubby told me he was craving for nuts. I have some pecans and walnuts in my fridge, so I decided to make some pecans for snacks.

Ingredients:
1 cup pecans
1 dsp sugar
1 dsp condensed milk
1/2 tsp salt
1 dsp butter
1 tsp Thailand spice - you can use all spice, nutmeg or curry.

Steps:
1. In a bowl, using bare hand, mix thoroughly all ingredients.
2. Transfer the mixture into a glass or ceramic bowl.
3. Microwave mixture at high for 1 minute, stir.
4. Microwave for another 15 seconds, stir.
5. Repeat step no 4 until the nuts are cooked ( total cooking time : 3 minutes)
6. When cooked, place nuts on grease paper until nuts are cooled before transferring them into an air tight container

p/s- I don't think the nuts will make it to the container at all, believe me, they will all disappear after a while :)

#299 Garlics anyone???

GARLIC : The many reasons why you should eat them

Garlics and onions are from the same group of plants. Both types are from the genus Allium. It is considered to be the number 1 veggies in terms of its medicinal properties. Here are some of the many benefits of eating garlics:

* Lowers blood cholesterol
* Lowers blood pressure
* Prevents arteriosclerosis
* Enhance killer cells ( increase your resistance against infections)
* Improve heart conditions
* contains many anti-cancer chemicals and antioxidants .
* contains substance that able to combats bacteria, viruses and worms.
* decrease premature aging
* Has anti-fungal properties
* helps to release gas

Note: You can eat them raw but do not exceed 3 cloves per day.

#298: Express " Ayam Percik" : recipe #197

This recipe is of Malaysian origin. I modified it to suit my busy lifestyle :) . Best eaten with "Kampong" rice.

p/s~ we are still amahless

Ingredients:

A- mix together and marinate for at least 20 minutes
1 whole chicken- fat and skin removed, cut into big pieces and rinse.
1 tbsp mustard
1 tsp grated ginger
1 tbsp lemon juice- I used ready-made juice available in most supermarkets.

B- blended together
1 tbsp dried chili paste
1 Spanish onion
2 cloves garlic
1 garlic-sized shrimp paste
1 tsp ready-made tamarind paste

C- other
salt
sugar
rice flour slurry
coconut milk- 1/2 can
oil

Steps:

1. Heat oil in pot, add blended ingredients and stir to combine
2. Add in C , stir frequently, until the sauce is thick and oil starts to separate.
3. Add in the chicken and cook at medium flame uncovered for at least 15 minutes.
4. Remove chicken pieces and grill for about 10 minutes per side, or until well browned, basting them with the remaining gravy.
5. Dish up and serve with warm rice.

#297 PTEB class of 2007 awarding ceremony

Congratulations to PTEBians of class 2007 who had received their awards today. Special mention to my ex-students: Lim Ren Foo, Zulzawawi, Ak Muhd Amal Nur Qasman, Roxine, Phui Mung, Geok Yin, Alynn @ Nurhafizah, Eliah Azizan, Nurhasyimah, Noryourhanes and Wee Hong. Good Luck on your "Next big step".

CLICK HERE for more pictures

#296 : Dried prawn and fermented durian "sambal" : recipe#195

My late paternal grand mother aka nini Imah was a remarkable cook. Her specialty was sambal making. I am glad that I had the chance to "babysit" her while waiting for my A'level results and did "pick up" some of her skills, if not all. This sambal is my own creation based on what I have learned from her.

Dried prawns are basically made from low-grade prawns, boiled with salt and dried under the sun for days. Fermented Durian aka "Tempoyak" is made from over riped Durian fermented with salt. This "sambal" can be made spicer with the addition of bird-eye chilies.

Ingredients:

A-
1 handful dried prawns-soaked in water
2 tbsp fermented durian @ Tempoyak
2 tbsp dried chili paste
1 Spanish onion-chopped
2 garlics
water-just enough to blend the ingredients

B
sugar
salt to taste
lime juice
oil

steps
1. Heat oil in wok
2. Add blended ingredients, sugar and salt
3. Stir to combine and simmer until the "sambal" thickens ( about 20 minutes)
4. Add in the lime juice, adjust taste and dish up.

#295 Practical session- Block 1 Saturday Afternoon