yawausinraya.zaiwaurayanun: Ucapan di bulan Ramadan yang mubarak

24 September 2008

Ucapan di bulan Ramadan yang mubarak

Selamat Menyambut Bulan Ramadan yang mubarak ini, semoga amal ibadat kita diterima olehNya. Tidak lupa juga mengucapkan Selamat Hari Raya Aidilfitri Minal Aidil Wal Fa'izin, maaf Zahir dan batin. Selamat Beraya! :) Kepada Isteriku yang kucintai selalu, hubby selalu menyayangimu, semoga perhubungan dan jalinan kita selalu untuk selamanya berkekalan dunia dan akhirat, hubby sangat bersyukur kita akan dianugerahkan cahaya mata yg kita niat2kan selama ini. Insya Allah, Amin.

Lobster Macaroni and Cheese

Category:Main Course Ease of Cooking:Easy Yields:6 Servings
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Ingredients:1 box of penne pasta1 stick of butter2 garlic cloves, chopped1/2 cup of flour1/2 cup of white wine1 can of evaporated milk4 cups of milk1 tablespoon of paprika2 tablespoons of Dijon mustard1/4 teaspoon of cayenne pepper8 ounces of cheddar cheese, grated8 ounces of Monterrey jack cheese, gratedSalt and pepper2 one-pound lobsters, cooked and shelled2 cups of breadcrumbs

Method:Preheat oven to 350 degrees F (175 degrees C). Drop the pasta into boiling, salted water and cook until almost tender, about 12 minutes. Make sure the water tastes like a day at the beach, as the pasta will absorb it and become properly seasoned. The pasta should not be fully cooked; it should have just a touch of firmness when tasted. Drain well.Melt the butter in a saucepan over medium heat, add garlic and cook for several minutes until it softens. Add the flour and stir with a wooden spoon until a smooth paste forms. Continue cooking for a few more minutes, in effect toasting the mixture and adding flavour to it. Slowly stir in the wine and continue mixing until smooth and then add both milks, mixing well again. Continue whisking until the mixture coats the back of a spoon. Add paprika, Dijon, cayenne, salt, pepper and cheeses and stir until melted.Roughly chop lobster meat and add to the cheese mixture along with the pasta. Stir well to combine and season with salt and pepper. Pour into a 9-inch by 13-inch ovenproof casserole or similar dish. Sprinkle with breadcrumbs and bake until the mixture is heated through and the breadcrumbs are golden brown, about 30 minutes.

Crunchy Thai Salad

Category:Appetizer Yields:2
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Ingredients:Crunchy Thai Saladnoodlesbeans, sproutsfinely sliced green and red pepperbaby spinachfinely sliced and seeded red or green chiliarugulasliced scallionpeeled seeded sliced cucumberfinely sliced Chinese and savoy cabbagewhole sugar snap peasmintbasilcorianderlightly toasted cashew nuts or sesame seeds, for garnishThai Dressing4 tbsp fresh lime juice3 tbsp olive oil1 tbsp sesame seed oil1 tbsp soy saucepinch brown sugar, large1 tbsp ginger, peeled, and, finely, chopped1/2 clove garlic, finely, sliced1 red chili, seeded, and, finely, sliced1 large handful fresh coriander, and, basil, chopped

Method:Crunchy Thai Salad1. Cook the noodles as normal and prepare all the vegetables while the noodles are cooking.2. When they are done rinse under cold water and add to the salad.Thai Dressing1. Mix all of the ingredients together in a jam jar, shake and pour over the salad.2. Garnish with cashew nuts or sesame seeds.

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24 September 2008

Ucapan di bulan Ramadan yang mubarak

Islamic Hijri Calendar

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Lobster Macaroni and Cheese

Crunchy Thai Salad

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