Because of you ... I would not mind all the hassle and obstacle
Because of you ... I do not being sleepless
Because of you ... I will do it
Because of you ............
Who is this YOU?
What is the thing?
Why so willing?
Who .. What .. Why .. Where??? Emm all these basic question need to be answered …
YOU ….. my lovely officemates … To name some … AP Rohi, Niezam, Abang, Zul, Madam Sexy, (Sham, Ferraa and Nyek .. I miss U guys so much .. really … )
These people are meaningful and significant person in my life.
They been missing my “air tangan” since I let them tried that about two years back before I left to … ahhhh .. can not mention the name(errrr can I use this ‘left’?) emm anyway … these people know where the place is.
In conjunction with Zul birthday (a week late anyway), I decided to grant (with the God will) their wish J
Date has been set up, Wednesday, 28th May 2007, lunch time at level 2 Block H. Invitation done by Abang and cooking part went to me. This is the answer for the WHAT mentioned above.
Menu,
Nasi dagang Arapaima (newly given name by Abang)
Chicken curry
Ikan tongkol Albacore tuna. Kam Cheong Yee with thick coconut gravy
Cucumber salad (hahah acar je namanya)
(I prepared these 4 dishes)
Fermented glutinous rice aka tapai pulu (by Kak Aida..emm buat ke beli??kekeke)
Sago with cream and brown sugar syrup (by Abang)
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Cooking part (sambil menyanyi lagu Francisca Peter ..Kerna Terpaksa)
Nasi Dagang Arapaima
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Beras lembut - brown glutinous rice
Thick coconut milk
Charlottes and Ginger
Fenugreek seed
Sugar and salt to taste
Wash the rice till the water become clear and fill the water till about an inch over the rice level. Soak overnight.
Wash and soak the fenugreek seeds about 1 – 2 hours before the actual cooking.
Boil water in the steamer, drain the rice and fill into the upper part of the steamer and steam it till finely cooked. Take it out.. put it into a mixing pot, pour plain water and fenugreek seed and mix it well till no more visible water. Transfer it back into the steamer and steam it again.
Once can see the steam coming out from the steamer (traditional steamer work this way) it is a sign that the rice is cooked or almost cooked. Take it out and put it into the mixing pot again … pour the thick coconut rice, sliced charlottes and ginger, sugar and salt. Mix it well. This is the important part.. have to make the coconut milk is finely mixed with the rice. Put aside.
Chicken curry
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Chicken
Charlottes
Garlic
Ginger
Spices (cardamom, cinnamon, star anise and clover)
Curry powder
Cooking oil
Clean and drain the chicken
Charlottes, Garlic, Ginger, Cardamom, Cinnamon, Star anise and Clover)
Heat the oil, put the spices and fry it until the aroma comes out.
Add in the ginger
Once it turns into golden and add in garlic then charlotte. Stir till all become golden add in water and curry power. Cook until the oil is visible, covering the curry paste mixture.
Add in coconut milk, stir it well and once it boiling add in chicken. Tips : add the coconut milk first if using normal chicken. Add in chicken first if using “ayam kampung”. Add in salt, dried garcinia and sugar to taste.
Ikan tongkol with thick coconut gravy
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Ikan tongkol
Coconut milk
Dried garcinia
Galangal
Tumeric
Charlotte & Dried chili
Cook the fish with salt, sugar and dried garcinia.
Blend the carlotte, galangal, tumeric. charlotte and dried chili.
Transfer it into a pot together with coconut milk and add in some water. Boil it, add some dried garcinia, salt and sugar.
Once it boils, add in the precooked fish. Let it boil again and it is ready.
Cucumber salad, the last I prepared. Sclice all cucumber, carrot and red chilli. Add in vinegar, salt and sugar.
My friends aske dme how did I manage to cook all of these at nite .. emm the asnwer is this ..
This are my company that nigt .. hehehe Earl grey tea with chocolate cupcake.
Inilah tukang masaknya. Hahahaha
See bass sweet sour
Steam pak choy, button mushroom and brocoli in oyster sauce.
Fried chicken in tumeric powder.
Dinner is ready!!. 
Wash and soak the fenugreek seeds about 1 – 2 hours before the actual cooking. 
Boil water in the steamer, drain the rice and fill into the upper part of the steamer and steam it till finely cooked. Take it out.. put it into a mixing pot, pour plain water and fenugreek seed and mix it well till no more visible water. Transfer it back into the steamer and steam it again.
Add in the ginger
Cook the fish with salt, sugar and dried garcinia.
