Monday, July 31, 2006

Tapsilog Pilipino Alabang... Masarap na!

Wonderful filipino beef & rice dish. Yum yum!

INGREDIENTS:

1 pound top sirloin, partially frozen

2 cups cooked rice, preferably day-old
5 eggs
4 cloves garlic, finely crushed
2 tablespoons vinegar (optional)
1 teaspoon sugar
1 to 2 tablespoons soy sauce
Salt, pepper
Oil

Slice meat across grain at least 1/8-inch thick. Mix with 2 cloves crushed garlic, vinegar, sugar and soy sauce. Season to taste with salt, pepper. Cover and let stand in refrigerator overnight.

Heat 3 tablespoons oil in large skillet over medium heat. Fry remaining garlic until golden brown. Add rice and fry, stirring constantly.

Season to taste with salt. Make well in center and break in 1 egg. Stir quickly to blend, then stir-fry 5 minutes. Remove from heat and stir in green onions. Cover and keep warm in oven set on low.

Heat oil in heavy skillet over medium-high heat. Fry several beef pieces to brown, stirring occasionally. Remove and keep hot. Fry remaining beef and keep hot.

Cook remaining 4 eggs to desired style (sunny-side up, poached, scrambled or over-easy) and serve on 4 individual plates with fried rice and beef (tapa). Serve with diced or sliced tomatoes.

Recipe of the day


INGREDIENTS:

4 Laughing eyes
4 Well-shaped legs
4 Loving arms
2 Firm milk containers
2 Nuts
1 Fur-lined mixing bowl
1 Firm banana

DIRECTIONS :
  1. Look into laughing eyes.
  2. Spread well-shaped legs with loving arms.
  3. Squeeze and massage milk containers very gently.
  4. Gently add firm banana to mixing bowl, working in and out until well creamed. For best results, continue to knead milk containers
  5. As heat rises, plunge banana deep into mixing bowl and cover with nuts, leave to soak (preferably NOT overnight).
  6. The cake is done when banana is soft. If banana doesn't soften, repeat steps 3-5 or change mixing bowls.
NOTES:
  • If you are in an unfamiliar kitchen, wash utensils carefully before and after use.
  • Do not lick mixing bowl after use.
  • If cake rises, leave town

Friday, July 28, 2006

Parmesan Chicken Wings

1 cup grated Parmesan Cheese
2 tbsp. chopped parsley (or 1 tbsp. dried parsley flakes)
2 tsp. paprika
1 tsp. dried oregano
1/2 tsp. dried basil
1/4 tsp. salt
1/4 tsp. pepper
1/2 cup (1 stick) melted butter
1 pound chicken wings, disjointed and tips removed

Preheat oven to 350ยบ. In a big ziplock bag, combine parmesan cheese and spices, and shake to mix. Pour melted butter into a shallow bowl. Dip wings (a few at a time) into the butter, then put into the bag and shake to coat. Place the chicken on a baking sheet and bake for 45 minutes.

Wednesday, July 26, 2006

Mardi Gras Grilled Cajun Chicken

Ingredients:

1 teaspoon salt
1 teaspoon cayenne pepper
1 teaspoon paprika
1/2 teaspoon white pepper
1/2 teaspoon black pepper
1/2 teaspoon oregano
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 cup lemon juice
1/4 cup vegetable oil
4 skinless boneless chicken breast halves

Instructions:

Combine dry spices in small bowl. In a shallow glass dish large enough to hold chicken in a single layer, place lemon juice and oil. Add half of spice mix; stir to combine. Add chicken breasts, turning to coat both sides. Marinate 30 to 60 minutes at room temperature or 2 to 3 hours in the refrigerator, covered.

Drain chicken from marinade and sprinkle both sides with remaining seasoning mix. Place breasts on hot grill with the thin ends away from the flames. Cook, turning once, until just cooked through, 3 to 8 minutes per side, depending on heat intensity and thickness of meat.


Tuesday, July 25, 2006

Kambing Masak Merah

Lamb in Delicious Tomato Sauce
(Daging Masak Merah)

What you need:


Lamb 1/2 kg

1 tbsp Bryani powder or meat curry powder
1 tbsp ground garlic
1 tbsp ground ginger
2 onions, sliced thinly
2 tomatoes, sliced or diced thinly
1 small can of Tomato paste ( or more if you like)
1 or 2 green chillies, chopped roughly
Almonds and Cashew nuts (look below for instructions)
1 tsp pepper
Salt to taste

What to do:

Firstly, grind garlic and ginger if you haven't done that already.


Almonds and cashew are to be blanched in hot water to soften them. For almonds, you have to get the brown skin off. Then chop them up and then put them in a blender and blend till creamy. Use 2 tbsp of these blended nuts. If you don't have cashew nuts, just use all almonds instead.


When lamb meat has been cleaned, cube them into a size that you like bearing in mind that bigger cubes will take longer time to cook, etc.


Mix Bryani (or curry) powder, Tomato paste, ginger/garlic paste, green chillies and blended almonds and cashew nuts together with the lamb meat. Leave them for a while. Now heat a big pot with 6/7 tbsp of cooking oil.

Fry sliced onions till yellow. This might take a few minutes. Don't burn onions.

Add the marinated lamb with the spices into the onions. Heat for a few minutes. Dilute with water if too dry. Add pepper now. Stir the pot to mix everything evenly. Now, lower the heat to a simmer and just let the meat cook on the stove top.


Stir from time to time till the meat is tender.

Season with salt to taste. Excellent when served with rice or hard crusted bread.

Accompanying wine: Wolf Blass Yellow Label, Cabernet Sauvignon, South Australia, 1997

Saturday, July 22, 2006

Asian Backstreet Boys

This really cracked me up!!!

Thursday, July 20, 2006

Kampung Halamanku

Took this picture somewhere in Lumut at a place called agis-agis. Its made up of beautiful valleys which have been given by his majesty's government to the local population to develop agriculturally.

Future Steve Wozniak at work...

Thursday, July 13, 2006

E-Government in Brunei...

E-Government, efficiency, accountability and transparency - it looks like we want to put electronic watchdogs behind everyone and everything. Is this what we really want? Perhaps not. These should perhaps be outcomes of real democracy, which we aspire to (well eventually anyway).

E-Government can be a vehicle for achieving this. Efficiency, accountability and transparency are not new issues. These have existed much before e-Government came onto the scene. What has really changed then? E-Government is increasingly becoming a tool to address these issues.

Efficiency - we all understand how IT allows faster communication, computation, storage and retrieval which leads to greater efficiency in any transaction.

How about transparency and accountability. E-government enables greater participation of citizens in policy and decision making, which was nearly impossible in the past. Participation enables greater understanding between Government and people and also between people and people. It also helps in creating a sense of responsibility and the Government becomes a true representative of the peoples’ aspirations and will. This is greater transparency and accountability.

Nice thoughts. Lets move to reality now. Towards this larger vision, we need to take smaller steps. Some of these steps would include providing access, information dissemination systems including web portals, CDs, etc. etc. I would like to specifically mention “Community Portals” which will play a major role in community participation in Government. The emphasis is on making available the right information at the right time....

Friday, July 07, 2006

Bandar by night...




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Brunei born Stanley Cup Hero!

Carolina Hurricanes - Players - Craig Adams

I never thought I'd see the day when a Brunei born boy would become a stanley cup hero!!!

Does anyone know this guy?

Thursday, July 06, 2006

These cracked me up!!




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English Country Lemon Curd... mmmm

Lemon curd is so delicious, right, so luscious, and so versatile that I'm sure it's wot all good lemons aspire ter be wen they grow up.

We can thank the bloody English for this bright yellow curd wiv its tart, vibrant flavor, as well as for the wonderful notion of spreadin' it on scones 'ot out of the bleedin' oven.

Made by gently cookin' a mixture of fresh lemon juice, sugar, butter, and eggs until fickened, lemon curd is also divine on buttered toast, right, a simple and perfect way ter appreciate the bloody curd's cool, sawee texture.

It makes an easy and delicious fillin' for tarts, cakes, right, and cookies, right? And a dollop of lemon curd tastes delicious wiv a piece of gingerbread or a slice of pound cake; its tart lemon flavor counters the spiciness of the bleedin' former and the sweet richness of the latter.

Pair it wiv a piece of the bloody ffick Scottish shortbread and yer'll appreciate 'ow lemon curd can transform a simple, right, somewot 'omely cookie into sumfink wonderful.