E N Y A B D U L L A H Photography: February 2013

Foods

Recipe : Vietnamese Beef Noodle Soup

23:33

Ingredients

Flat rice noodles (can use Kuey Teow)

Beef - fat trimmed

Salt salt and freshly ground pepper

1 large onion, halved

1 4-inch piece ginger, unpeeled, halved

4-5 cups water

2 star anise pods

1 cinnamon stick

scallions

cilantro

2 to 4 tablespoons fish sauce

Fresh fresh bean sprouts

Directions

Place a large pot over high heat. Poke the meat all over with a fork to tenderize it and season with salt and pepper. Sear the meat until charred but still rare, 2 to 3 minutes per side, then transfer to a plate. Add the onion and ginger to the pot; cook about 4 minutes. Add water, the star anise and cinnamon, reduce the heat and simmer about 20-30 minutes.

Meanwhile, thinly slice the scallions and and tear the cilantro. Thinly slice the meat.

Add the fish sauce to the broth and boil 5 minutes.

Serve the noodles in bowl, top with the broth, beef, scallions, cilantro, bean sprouts. Also its good to go with sambal kicap :)

Flowers

Weeds are flowers too...

17:28

Weeds are flowers too once you get to know them..

So what is the problem if you're a weed not a flower?
Just be sweet , you can be sustenance for someone. If you are alone in a barren place, put on a happy face and bloom where you are planted. :)

.

Xperia Arc

Thanks!!!!!

08:46

KAK DINAS, thanks so much,you're so sweet!!

I love it and its on our fridge where it makes me smile every time I open the door and also its reminds me to check your blog everyday hahaha!

Flowers

Down with flu and fever

04:34

2 hari MC, boring sebenarnya kat rumah, sedangkan di office banyak kerja, dan deadline submission new project ke KPKT hampir dekat. Banyak draft yang belum siap..

Esok kena pergi office juga.. motivate diri sendiri, semoga cepat sembuh (walaupun asyik terlupa makan ubat jer)

Gambar ni, bunga tu biasa je, tapi back ground TNB street light berlatar belakang langit, mmg awesome di mata saya :D

Firework

CNY fireworks!

23:22

Out of focus sebab lupa nak adjust focus ring. Tip mengambil gambar dalam gelap adalah menggunakan manual focus. Tapi saya suka gambar ni :)

Ni yang focus ring dah adjust.... biasa biasa je.

Kenapa saya suka gambar pertama? sebab bukan mudah melakukan kesilapan teknik dan berbangga dengan hasilnya. Sebab tu saya terus shoot, tak macam sesetengah orang, shoot tengok screen, delete gambar yang tak jadi sambil hentak hentak kaki marah gambar tak jadi (errr ada ke? :D). Bagi saya nak frust gambar jadi ke tak baik frust kat depan computer. Masa kena ambil gambar just enjoy the moment dan have fun! Lain lah kalau kita ambil paid assignment haruslah perfect! Hampir sejam jugaklah tunggu detik tengah malam CNY hari tu. Sekejap camera error, sekejap tripod nak jatuh.

Ni hasil shoot pertama, tanpa guna tripod (sebab malas nak pasang mulanya dan perasan terror boleh hand held). Ni memang tahan nafas tahap nak biru muka, gegar jugak. Tapi nampak menarik kan?

Ni pula hala kamera ke arah yg salah, (kamera saya tak ada live viewfinder (live screen), malas nak tengok kat viewfinder, jadi memang patut dapat tiang sebatang :D
Anyway.. still love this pic.

Kesimpulanya, kita belajar dari kesilapan. Tak semestinya yang perfect itu bagus, dan yang tak perfect itu tak bagus. Kalau dimata kita dah nampak cantik, maka itulah hasil terbaik kita!
.

Quotes

Dealing with....

19:14

Susah kan PJJ marriage ni. CNY off tak da makna sebab DH had to go to work. So jangan tanya kenapa hari ni saya sudah di office sorang sorang pulak tu. :D

Recipes

Recipe : Thai Mango Kerabu

23:56

This kerabu will blow you away with its tastebud-awakening flavors and mix of textures.

Thai Mango Kerabu

1 green mango, thinly shredded

1 large shallot, thinly sliced

2 bird’s eye chillies, thinly sliced on a bias

1 handful of roasted peanuts

1 small handful of dried shrimp (around 1 1/2 tbsps)

juice of 1 lime (around 3-4 tbsps)

2 tbsps of fish sauce

1tbsps white vinegar

1 tbsp of sugar

small handful of roughly chopped cilantro

In a mortar and pestle, combine the sliced chillies, sliced shallots, peanuts and dried shrimp. Lightly pound the ingredients until the whole peanuts break up.

Combine this mixture with the shredded mango. In a separate bowl, combine the lime juice, fish sauce and sugar and mix until the sugar is dissolved. Pour it over the salad and add the cilantro and toss together.

Recipes

Ipoh Chicken Rice again!

01:22

Ipoh Chicken Rice or Hainan Chicken Rice? Whatever you call it, this is one of the most delicious Chicken Rice that I have ever tasted.

FOR THE CHICKEN

1 whole chicken

Fresh ginger

2 - 3 stalks green onions.

1 teaspoon sesame oil

Modification :

2 cinnamon sticks, cardamoms, star anise and cloves.

1. To clean the chicken, with a small handful of kosher salt (garam kasar pun boleh), rub the chicken all over, getting rid of any loose skin and dirt. Rinse chicken well, inside and outside. Season generously with salt inside and outside. Stuff the chicken with the ginger slices and the green onion. Place the chicken in a large stockpot and fill with cold water to cover by 1 inch. Bring the pot to a boil over high heat, then immediately turn the heat to low to keep a simmer. I added ginger slices, green onions and bunjut sup in the soup pot. Cook for about 30 minutes more (less if you're using a smaller chicken). Check for doneness by sticking a chopstick into the flesh under the leg and see if the juices run clear or insert a thermometer into the thickest part of the thigh not touching bone. It should read 170F.

2. When the chicken is cooked through, turn off the heat and remove the pot from the burner. Immediately lift and transfer the chicken into a bath of ice water to cool and discard the ginger and green onion. Don't forget to reserve the poaching broth for your rice, your sauce, and the accompanying soup. The quick cooling will stop the cooking process, keeping the meat soft and tender, and giving the skin a lovely firm texture

FOR THE RICE

2 tablespoon chicken fat or 2 tbsp vegetable oil - I used vege oil.

3 cloves garlic, finely minced

1'' section of ginger, finely minced

2 cups long-grain uncooked rice, washed and soaked in cool water for 10 min or longer

2 cups reserved chicken poaching broth

1/2 teaspoon sesame oil

1 teaspoon kosher salt

Modification :

2 cinnamon sticks, cardamoms, star anise and cloves, also 2 pandan leaves and shallots (blended with garlic and ginger)

To cook the rice: Drain the rice. In a wok or sauce pan (use a medium sauce pan if you plan on cooking the rice on the stove top), heat 2 tablespoons of cooking oil over medium-high heat. When hot, add the ginger, garlic and shallots, all the spices and pandan leaves and fry until your kitchen smells like heaven. Be careful not to burn the aromatics! Add in your drained rice and stir to coat, cook for 2 minutes. Add the sesame oil, mix well.

FOR THE CHILI SAUCE

1 tablespoon lime juice / White vinegar

2 tablespoon reserved chicken poaching broth

2 teaspoon sugar

4 fresh chillies,

4 cloves garlic

a generous pinch of salt, to taste

Blend all untill smooth and thick.

FOR THE GINGER SAUCE

About 4 inch Young Ginger

2-3 Garlics

2tsp Sugar

2tsp water

Pinch of salt to taste

Blend until smooth and thick.

FOR THE TABLE

1/4 cup dark soy sauce - I used 1/2 cup chicken broth / soup mix with half cup of soy sauce (kicap jalen pon boleh)

1 cucumber and tomato, thinly sliced or cut into bite-sized chunks

Method :

To make the rice on the stove: In the same sauce pan, add 2 cups of your reserved poaching broth, add salt and bring to a boil. Immediately turn the heat down to low, cover the pot and cook for 15 minutes. Remove from heat and let sit (with lid still on) for 5-10 minutes more.

To cook rice in a rice cooker: Pour aromatics and rice (after frying) into your rice cooker, add 2 1/2 cups of your reserved poaching broth and salt. Follow the instructions for your model (usually this will just mean "turn it on!")

While your rice is cooking, remove the chicken from the ice bath and rub the outside of the chicken with the sesame oil. Carve the chicken for serving.

To make the soup: You should have six or seven cups of the reserved poaching broth left over to serve as soup. Just before serving, heat up the soup, taste and season with salt as necessary.

Serve the chicken rice with chili sauce, dark soy sauce, Ginger sauce cucumber and tomato slices, and a bowl of hot broth

Birding

Groomer Has It

20:54

Holiday

Marina Island, Lumut

00:59

Tak habis habis entry cuti. :D

All pictures taken with Sony Xperia Arc, Lomo filter applied.

Macro

Patience Is Not The Ability To Wait

01:40

If Allah SWT brings you to it, He will bring you through it. Have faith and seek His guidance. And patience is not the ability to wait, but the ability to keep the good attitude (and mouth shut) while waiting!

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Recipe : Vietnamese Beef Noodle Soup

Weeds are flowers too...

Thanks!!!!!

Down with flu and fever

CNY fireworks!

Dealing with....

Recipe : Thai Mango Kerabu

Ipoh Chicken Rice again!

Groomer Has It

Marina Island, Lumut

Patience Is Not The Ability To Wait

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