Leaving Malaysia again: in hope of a good journey

I will be lying if I say I am not sad to leave my home country, Malaysia is still my home where i was born and grew up with friends and families, despite the government system in Malaysia  most of it's people are really beautiful, they are like gems, I found them through times & trouble nut shells, such as a miner did. 

Sorry to my dear friends and families, that some I only met once and some others I have no chance to meet at all,transport is really constraint in this trip back home. However everyone please know that I would miss you guys, and hate the feeling that only able to see you guys in time that is not counted as days but in year(s). 

HowEver I am so happy to see some of you, you have no ideas how much I really miss you guys! Don't worry about me, I am pretty tough boy now ( even though i am 25, some you guys treated me like a kid still lol). I will be fine really. 

Thank Goodness that there is wonders we can do with social media technology now, whatapps, Skype, line, wechat and etc, will keep us in communication while our heart will keep us connected. Cheers and love to you all :) 

Graduated but not ended

I finally done it. I finished what I came here for, a degree which I wanted, an Event Management degree.

I came to Adelaide in February 2011, the objective is to further my study in Event Management and I done it!

In 2 years living in Adelaide and while pursuing my degree, I had learn so much, not only what is taught in education system and university, but I learned much more such as learning to take care of myself, analysis problem, and find solution, also countless times that I had put myself in the situation to learn and aim to gain from each and everyone of it, to be less dependent on my parents and others, most of all I learn how to give rather than just taking.

I believe education can provided so much so I must try to make everyday counts, everyday is a test on our character building, and at the end of our day everything going to be gone but our character will remains with us.

This graduation is not the end of my learning but it is the only the beginning to my career. I may not be the A student however I believe in God and myself; with the passions, experiences and most of all I have joy of doing it, I believe I am already there in my career as a Event Manager OR i shall say, I am an Experience maker.


Hopefully one day I look back on this page, I would have a smile on my face and glad I could archived it :)

My Italian Month: (5)Panna Cotta

Basically Panna Cotta means "cooked cream",

Ingredient:
500ml (2 cups) Cream
4 tbsp caster sugar
Vanillla Extract
1 1/4tsp Gelatine

Topping:
Berries

Serves 4

Method:
1. Put the cream and sugar in a saucepan and stir over gentle heat until the sugar has dissolved. Bring to the boil, then simmer for 3minutes, Adding a few drops of vanilla extract to taste

2. Use powdered gelatine by sprinkle it onto the hout cream in an even layer and leave it to sponge for a minute, then stir it into the cream until dissolved

3. POUR the cream mixture into four 125ml (1/2 cups) dariole moulds, Cover each with a piece of plastic wrap and refrigerate until set

4. Unmould the Panna Cotta by wrapping the mould in a cloth dipped in hot water and tipping them gently onto individual plates. Serve with the fresh berries

My Italian Month: (5) Tomato and Basil Bruschetta

Simple to prepare but it define a greater taste :)

Ingredient:

4 Ripe tomatoes
1 Tbsp Shredded Basil
4 pieces of Basic Bruschetta


Method:
Roughly chop the tomatoes and mix with the basil. Season well and pile onto the bruschetta

My Italian Month: (3) Roast Chicken With Rosemary

Honestly I didn't know roasting a beautiful chicken is so simple yet I missed out the simple technique of regular turning and use juice to moist them skin of the bird. This Italian roast chicken probably one of the good and simple dishes ever I tried.

Ingredient:

2 sprigs of rosemary
3 Garlic cloves
1 teaspoon balsamic vinegar
1 X 1.5kg Whole chicken
2 tablespoon extra virgin oil
2 tablespoon olive oil
123 ml (1/2cup) chicken stock

Method:

1. Preheat the oven to 200'C.
2. Put 1 rosemary sprig, garlic and balsamic vinegar inside the cavity of the chicken, add large pinch of salt and peppers. Truss the legs together.

3. Rub extra virgin oil over the chicken skin, pour the olive oil into a roasting tin and put chicken over it, breast up and a sprig of rosemary on the top
4. Bake it in the oven for 1 hour ( basting the chicken with pan juices every 15minutes)

5. Remove the chicken from oven.
6. Spoon off the fat from roasting tin and place it over high heat sauce pan. Add chicken stock and deglaze the pan. Boil until reduced and thickened. (use it for sauce for chicken)


Tips: Roast together with chicken of choices or mix of potatoes, pumpkin or carrots (roughly cut) for extra.

My Italian Month: (2) Potato and Pumpkin Gratin

I love pumpkin ever since I tasted one, pumpkin have the natural sweetness when cooked. I did this pumpkin and potato gratin because I have the ingredient to do one, beside it is simple :)



Ingredient:
450g Potatoes, thinly sliced
3 sprigs of thyme/rosemary, finely chopped
700g pumpkin Squash, thinly sliced
1 large garlic clove, crushed
500ml (2cups) double cream











Method:

1. Preheat oven on 180'C, lightly greese 25/23 cm (10X9 inch) gratin dish with little butter.
2. First layer with potato in the dish and season it with salt, pepper and herbs, second layer of pumpkin and season again with same. Repeat and finishing with pumpkin layer.
3. Mix garlic and cream and pour over the top, cover the dish with buttered foil and bake for about 45minutes.
4. Remove the foil and increase it to 190'C and cook further for 15min, until brown and crust

note: Cooked gratin and soft when slices(test)
Tips: Delicious with grilled meats or with green salab

My Italian Month: (1) Italian Meatballs with tomato sauce

Meatball spaghetti bolognese

Breakfast meatball with pouches egg and cheese

Have to be honest, I started to love Italian meatball when I working in a Greek restaurant, I tried it once and I just love it, because it was sauteed with tomato sauce and best, with red wine. The first time I tried Meatball in Malaysia but it is nothing compared to the real thing. It is just beautiful.


Ingredient:

3/4 Cups(185ml) Olive Oil
1 Onion, finely chopped
2/3 Cups (100g), Pine Nuts
3 Garlic Cloves, Crushed
40g Parsley, roughly chopped
5g Basil or rosemary, roughly chopped
2 tsp fennel seeds, ground
2/3cups (55g) fresh breadcrumbs
1cups (25g) Ricotta cheese
1/4cups (25g) grated Parmesan cheese
grated zest of 1 large lemon
1 egg
1/4 cups red wine
500g minced (ground) beef or pork

Method:
1) Cook onion, pine nuts with olive oil until brown. Add garlic and cook few minutes more and set aside.
2) Combine herbs, fennel seeds, breadcrumbs, ricotta, parmesan, lemon zest and egg in a bowl with minced meat, add red wine.
3) Add cooked onions and pine nuts, season with salt and pepper and mix until ingredient combined
4)leave it to rest for 30min or overnight
5) Make meatball about 50g each (slightly flatten if fry)
6) CHOICE OF COOKING: fry until golden brown each side OR bake it at 200'C for 25min.
7) Served it with tomato sauces


Tomato sauce:
800g tomatoes (or 2 X 400g tins tomatoes)
1/2 Cups (125ml)
Optional: herbs- oregano, rosemary, basil and etc...

Method:
1) if fresh tomatoes, score a cross in top of each one, plunge them in boiling water for 20 second, then drain and peel the skin.
2) finely chopped the flesh
3) Add the tomatoes and wine to the saucepan, season with salt and pepper (other lovely herbs of choices) and simmer for 5 minutes.
4) Optional: pour over meatball or add meatball to sauce and cover and simmer further for 10 minutes.
5) leave 10minutes before serving.


Tips: When keeping in fridge, I cover meatball with tomato sauce, the next day taste awesome!!