Blogaway Lite (Beta)...TnC

T n C again...cool..can take pic direct...but force close after that...Mr. Kumar Bibek, please take note....love Blogaway though..

Soy Crazy!

Didn't I told u...i am addicted to soy? So my crazy self...went to Tesco to buy meself a week worth of soy milk supply...so worth it...price is RM 1.90 per pack (usual price RM 2.60 at Bugahir store)...save me lot of ker-chinggg!!!

Hahah *evil laugh*....happy to have my loot stashed close to me :)

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What the soy is all about?

Hi...my name is Suria...i am a soy addict. My addiction just started few days ago...and till now, I can't stop myself from drinking soy milk at breakfast, lunch, tea time or even dinner. *sigh* Yes people...I can...with the power vested to me...drink a litre of soy milk a day...*head down*

Though there is nothing wrong (or sinful) with consuming soy...the second best thing next to animal based protein...but I am overwhelmed by my craving...what have I turn myself into? A vegie? Nah....won't go that far...

Soy...contain a substance known as phytoestrogen (which mimicks the estrogen in human body) that can help prevent cancer...maybe due to its antiangiogenic effect (angiogenesis is a synthesis of new blood vessel...often can be observed on cancer tissue...as they need ample nutrition for their growth). It also act as antioxidant...in not so direct translation...can maintain cells youth.

Soy goodness...is much more than what I can be bothered to write...and if it is a good food...what is the fuss?

Well people...our body will crave for something that have been lacking inside. My deduction is...low body estrogen...need estrogen...soy have estrogen...crave estrogen....and eventually...body will get enough estrogen. Hopefully this soy asdiction will compensate whatevwr lacking in my system...so I don't need to make a trip to doctor's office *scary thought*....



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Blogaway...Testing & Commissioning

Lama dah tak berblog...bukan xde idea...kemalasan yg menjelma je...skang nak merajinkan...mobile blogging...xde alasan la kalo malas kan...

Kali ni nak wat entry sempoi...malas nk international sgt...Dah sekian lama ku mencari app android utk blogging....tp hampeh tul la pakcik google...app yg dia buat tu sgt cikai....

Tibe2 ari ni rajen nk carik app laen...hasilnya...jumpa Blogaway...so keje nye nk mengetest....leh cayer ke app ni?

Location : Jalan Sungai Ujong, 70200 Seremban, Negeri Sembilan,

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Location : Jalan Tok Ungku, 70100 Seremban, Negeri Sembilan,
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Campbell in Pasta

After such a long hiatus...here I am. For this entry, I am gonna share a very simple dish...perfect for a lazy bum like myself...tee hee

The ingredient is: 1/3 tin of Campbell soup (any flavor will do but I prefer mushroom with potato), 1 mug (regular size) of spiral pasta, garlic (and onion if you like), capsicum (bell pepper), ground black pepper, fresh button mushroom.

I don't like the idea of  boiling and tossing pasta. Ah..such a hassle. So I've used my own method. First of all, sautee the garlic n onion...till aromatic, then toss in pasta. Add in water, just enough to cover 3/4 of pasta...now let it boil in high heat for a while...let the pasta water reduced and cooked to your liking. I prefer my pasta to be soft. Ensure the water almost dried up...then  add in Campbell soup paste. Add in capsicum, mushroom and black pepper (to taste). Mix evenly...and walla...

For variation you can add a slice of cheddar cheese when adding Campbell soup paste...

Note: No additional salt needed...

Bon Appétit!

Test Kitchen #3: Linguine Carbonara with Mushroom

Like I have said before, I cook out of necessity and interest, not because I am talented. It is natural for me to seek simple recipe. I found that cooking pasta is easier than our traditional Malay dish. Don't get me wrong, I love Malaysian food...but almost all Malay complete meal consist at least 2 dishes (rice and a lauk), and cooking rice for one is such a waste.

 Why pasta? Noodle, pasta, mee hoon and all related species of carbohydrate in various shape and size of dough (fresh or dried) are more or less the same thing. But one thing that distinguish pasta with ordinary noodle...pasta have more solid texture and not readily expand (soggy) than noodle. It is more filling than noodle (in my opinion) and can be kept fresh for a long time.

For me, Italian love for food is amazing. Throughout the world, Italian food are well known for its exotic taste and hearty meal. A cheese lover like me, basked in Italian dishes as it is practically coated with every cheese imaginable.

I will share my venture in cooking Linguine Carbonara....sounds real fancy, right? But it is really simple. Linguine refers to a type of pasta whereas carbonara refers to a type of pasta sauce. Linguine is a flat version of spaghetti. In this test, I am using spinach based linguine. To tell the truth...it tasted fibrous. Carbonara is basically a white sauce made from eggs, cheese, bacon (by strict definition, is not halal...but here in Malaysia, there is so-called bacon made from chicken~check out Ayamas product). The taste is basically creamy cheesy, with hints of black pepper.

But my version here omits the use of eggs and bacon. Here is my list of ingredients: Spinach linguine, garlic, butter, full cream milk, capsicum (bell pepper), black pepper, fresh white button mushroom, cheddar cheese (if you like can use parmesan), salt, corn flour.

First: Cook the pasta in boil water. Don't forget to add in salt and some oil in the water. The salt adds flavor while oil prevents pasta from clumpin together

Second: Sautee mince garlic in butter. Once it fragrance, low the fire (prevents seperating of oil in sauce) add in mushroom, full cream milk (to the amount of sauce you need) and black pepper. Cook till all mix well. Then add capsicum.

Third: Add in corn flour (it must be diluted in some kind of liquid, in my case, I scooped out some of the sauce from the pan ~ to prevent flour clumps in sauce). 

Fourth: Add in cheese and later salt to your taste. Cook till it is thickened.

Remember, you want the sauce to be thick enough to cover all parts of linguine. If your sauce appears runny, then you need to cook it a little longer or add in more corn flour. But be sure to do it in low fire.

See you in my next test kitchen soon.

Test Kitchen #2: Korean Pancake

Korean drama have made a huge impact in my life. Not only I am crazy over Korean actors an singers, I also get fascinated by Korean language, food and culture. I can't help but noticing a dish Korean called as pancake. This is not the usual pancake we always remember, its have its own unique mix of ingredient. The first thing you would notice is, korean pancake is filled with veggie...this made breakfast a healthy affair.

It is so GOOD that I made this as my break fasting month dish more than once. It is not difficult to make....just need patience in julienned most of its ingredient like carrots, zucchini and such.

I do encourage you to try. So here are the ingredients: Spring onion, carrot, zucchini/cucumber, mushroom, garlic, oyster sauce. tomato sauce, eggs, all purpose hour, salt, black pepper.

First: Make a thin batter by mixing flour, salt and black pepper. Add in tomato sauce to taste.

Second: Whipped eggs and add in oyster sauce for taste.

Third: Julienned carrots, cucumber/zucchini, thinly sliced mushrooms, chop spring onions, garlic

Fourth: Grease the pan well

Fifth: Scatter the veggie on pan, and pour in the thin batter. Let it half cooked and poured in thin layer off eggs mix

Sixth: Turned over the pancake and wait till it is done...

And there is your very own Korean pancake. The good thing about Korean pancake is you can use any ingredients of your choice....as long as you are cooking it the same way...that is, mix veggie in thin batter layered with eggs mixed....

Well, this is for now. See you next in my Test Kitchen. Muahss....