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Saturday, 12 September 2015

MALAYSIAN BLOGGER : YAYA CENDANA

Today I'm not going to share my recipe but to tell a story about someone who I acknowledge the most. If not because of her, I will never know anything about this blog's things, Facebook page or anything related to the internet. She taught a lot and now I can tell which path I will choose as my career. I have seen so many people but none likes her. She is my mentor, a good teacher and a very best of my companion. Without her, I would not be able to stand as where I am right now.

Blog: www.yayacendana.com
Facebook: Yaya Cendana Official
Instagram & Twitter: @yayacendana
E-mail address: yayacendana98@gmail.com, +yaya cendana

Nurhidayah Binti Nordin, an officially member of Blogger Ben Ashari's Club

A Story of Her 

She start blogging since year 2008 where that day was just a part of her hobby in free time.

She was the eldest daughter of Captain Mr. Nordin Bin Basiran and housewife, Mrs. Roszaina Binti Ahmad and have four sister and two younger brothers.


Holds a Certificate in Interactive Multimedia Industrial Training Institute and continued his studies at Universiti Teknologi MARA in Diploma of Art and Design.

Name's given: Nurhidayah Binti Nordin
Her nickname: Yaya
Commercial name: Yaya Cendana
Date of birth: 9 August 1990
Place of birth: Hospital Daerah Kluang, Johor Darul Takzim
Hobby: Surf internet, blogging, eating and outdoors


Remember those days?

I still remember how we get into known each other. Everything began with a single picture- a picture of her holding an arrow with a wrong way. I can't stop laughing whenever I remember that moment. After that, I personally text her and tell her if she holding an arrow with a not right way. I bet that was the first time she holding it. Then we introduce ourselves.

This is a picture I was mentioned before
She seemed so surprise when she know whether I was a chef or not. So, I am telling her everything about me- what I do as living, where I live and study, what is my hobby and etc. She told me that she loves food so much and to get meet with me is a bonus for her so she could learn anything related about food. She even want to collaborate with me to become a food critic. Then she asked me if I have a blog or not. To be honest, I am not a guy with kind of likes blog. I don't even know what blog that is! But she did open my eyes to see the benefit of blogging and from that day I began to know what is blog all about.

She loves to eat and blogging
I was so difficult to learn and master the blog's things. But she patiently taught me everything I need to know. She even taught me how to create my own domain (but I still don't have one yet),  explain how blog can earn us and how important Google Analytic was. She so encouraging me and she always keep reminds me to update the blog everyday. But I am sorry I couldn't make it everyday yet I try to make it trough.

Now, because of her patient, I am able to blog and I love blogging! I think I wanna make blog as a part of my career too. I wish I could stand like her and be like her. She is my idol. Because of her, I receive two offers to fill in food magazines. Thank you Yaya for making my day. We have a dream, let makes our dream come true- together. I won't forget you for everything you have taught me and I won't be like a scum who become arrogant after succeed in his life. You taught me well. Thank you again, Nurhidayah. I am so grateful to have you as my friend and my teacher.

A project set up with me
My name is Mohammad Hafiz Bin Mohd Iskandar. Working as a chef at five-stars hotel. A part-time blogger who just start blogging recently. I had been introduced about blog by Nurhidayah Binti Nordin, a friend and good teacher. I wish I could repay you with something. Your hardworking, and not giving up attitude has encourage me to pursue a better dream and a better life. Thank you is not enough to show my higher gratitude. Only Allah could repay you kindest. My writing ends here.



By Hafidz Iskandar

Tuesday, 8 September 2015

Today's entry is about three delicious pasta recipes. Two recipes I've found in the internet that I think fantastic and one recipe that I've create with my own taste. So, let's get do it.

Tagliatelle with Peas, Pecorino, Chili and Mint


Photographs by Yunhee Kim for The New York Times. Prop Stylist: Deborah Williams. Food Stylist: Paul Grimes. Illustrations by Sarah C. Rutherford.


Ingredients:

100 grams tagliatelle pasta
2 cups shelled peas
1 tablespoon minced fresh hot chili
1/2 cup chopped mint
1/2 cup grated pecorino Romano cheese
Garnish: Mint and pecorino

Methods:
  1. Add 2 cups shelled peas to the pot of boiling water and cook until tender, 3 to 5 minutes; remove.
  2. Boiled tagliatelle pasta until al dante.
  3. Cook 1 tablespoon minced fresh hot chili (like Thai) and the peas in 2 tablespoons olive oil over medium heat, stirring occasionally, for a minute or 2.
  4. Toss tagliatelle and put it in pan with up chopped mint and 1/2 cup grated pecorino Romano cheese; stir nicely.
  5. Take out from the pan and put it on plate, garnish with mint and pecorino.

Pasta Carbonara with Beef Bacon, Chicken and Asparagus



Ingredients:

100 grams angel hair pasta
100 grams slices chicken
30 grams slices beef bacon
50 grams slices asparagus
2 numbers of egg yolks
1/2 cup parmesan cheese
1/2 cup cream milk
3/4 teaspoon salt and pepper
Garnish: Parsley and parmesan

Methods:
  1. Saute slices beef bacon, chicken and asparagus with 2 tablespoon of olive oil once at a time , remove them.
  2. Boil pasta in a salty water until al dante.
  3. Whisk together the egg yolk with grated parmesan in a bowl.
  4. Pour cream milk in a pan with egg yolk and parmesan mixture. Add some water that use to boil pasta if the carbonara sauce too thick.
  5. Toss the pasta and put it in the pan, off the heat. Put together the beef bacon, chicken and asparagus. Give a stir a minute or two.
  6. Plate it and garnish with parmesan and parsley.


Thursday, 3 September 2015

As promise, today I am going to share how to make fresh homemade pasta and delicate recipes for pasta. I am sure these astonishing dishes will turn you into a pasta lover! But before then, how about we take a look at the ingredient we need for making fresh pasta.

Fresh Pasta

To make a pasta, we must know the correct ratio of two main ingredient which are flour and egg. the ration are quite simple. all you need is 100 grams of flour for every one number of egg yolk. We add liquid (water or oil) later if the dough you make is too dry to knead it. but if you making above 300 grams, you need a whole egg for the early stage of process and plus you don't need too much liquid for the dough or else the dough will become flaccid because of the present of the white eggs.  Below are the ingredient to make the fresh pasta.

Ingredients:

  1. 100 gram of all-purpose flour or semolina flour
  2. 1 number of egg yolk
  3. 1 tablespoon of olive oil
Methods:
  1. Place the flour on a board. Make a well in the center and crack the eggs into it (Picture 1).
  2. Using the tips of your fingers, mix the eggs with the flour, incorporating a little at a time, until everything is combined (Picture 2).
  3. Knead the pieces of dough together- work it with your hand to develop gluten in the flour (Picture 3), otherwise your pasta will be flabby and soft when you cook it, instead of springy and el dante.
  4. You will know when to stop – it's when your pasta starts to feel smooth and silky instead of rough and floury. Then all you need to do is wrap it in cling film and put it in the fridge to rest for at least half an hour before you use it (Picture 4). Make sure the cling film covers it well or it will dry out and go crusty round the edges (Picture 5) (this will give you crusty lumps through your pasta when you roll it out, and nobody likes crusty lumps!)
How to roll your pasta (Picture 5):
  1. First of all, if you haven't got a pasta machine, you can use rolling pin. When it comes to rolling, the main problem you'll have is getting the pasta thin enough to work with. It's quite difficult to get a big lump of dough rolled out in one piece, and you need a very long rolling pin to do the job properly. The way around this is to roll lots of small pieces of pasta rather than a few big ones. You'll be rolling your pasta into a more circular shape than the long rectangular shapes you'll get from a machine, but use your head and you'll be all right!
  2. Dust your surface with some flour, take a lump of pasta dough the size of a large orange and press it out flat with your fingertips. Set the pasta machine at its widest setting - roll the lump of pasta dough trough it. Lightly dust the pasta with flour if it sticks at all. Click the machine down a setting and roll the pasta dough through again. Fold the pasta in half, click the pasta machine back up to the widest setting and roll the dough through again. Repeat this process five or six times. It might seem like you're getting nowhere, but in fact you're working the dough, and once you've folded it and fed it through the rollers a few times, you'll feel the difference. It'll be smooth as silk and this means you're making wicked pasta!
  3. Now it's time to roll the dough out properly, working it trough all the settings on the machine, from the widest down to around the narrowest. lightly dust both sides of the pasta with a little flour every time you run it trough. When you've got got down to the narrowest setting, to give yourself a tidy sheet of pasta, fold the pasta in half length-ways, then in half again, then in half again once more until you've got a square-ish piece of dough.
  4. Once you've rolled you pasta the way you want it, you need to shape or cut it straight away. Pasta dries much quicker than you think, so whatever recipe you're doing, don't leave it more than a minute or two before cutting or shaping it. You can lay over a damp clean tea towel which will stop it from drying.
  5. After you cutting or shaping it, rest the pasta for awhile before you boil it.
  1. Picture 1
    Picture 3

    Picture 3
    Picture 4
    Picture 5

Wednesday, 2 September 2015

GIVEAWAY Ketiga : HARI RAYA AIDILADHA by Yaya Cendana ��

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bermula pada 3 September 2015 - 23 September 2015


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Sunday, 23 August 2015

HAFIDZ ISKANDAR is my name!

HAFIDZ ISKANDAR is my name!

When I was at the academy
This is a story about a young boy whose dream was to become a great chef. A boy who start from nothing into something and a boy who never giving up on his dream. His name is Mohammad Hafiz, a boy to a wonderful parent, a father, Mr. Mohd Iskandar and a mother, Madam Che Rosnani. With great persons around me, I could achieve everything and anything that i ever imagine. The key to success is listen to them, do not object them. Because, what most important is their blessing.

If you have dreams and ambitions, tell them. Do not keep it in yourself just simply want to take care of their hearts. Let them know what you want to accomplish in your life and what you need from them to achieve your dream of it. Now, I want to tell you a bit about me and my life to the readers whom I respect.

My full name is Mohammad Hafiz Bin Mohd Iskandar. I was born in the state and was born on 1 April 1992. I have lived for over 23 years until now, and thank God for the opportunity to continue to serve both my parents.

I grew up in the southern state of Johor. I got an early education from two schools at Pasir Gudang (SK Pasir Gudang 3 and Islamic Primary School At-Tahfiz). Then my family and i moved to the country of origin of my birth in 2004 and continued my education at the secondary level until the end of the Certificate of Education (SPM) at SMK Seri Paka.

Universiti Teknologi MARA (UiTM) Pulau Pinang

Although I have a very promising results during the Primary School Assessment Test (UPSR) and Lower Secondary Assessment (PMR), but I fail to give our best during the SPM. Only God knows how i felt that time. To make up for the mistakes, I decided to take Malaysian Higher School Certificate (STPM). Alhamdulillah, because of prayers and efforts, I managed to walk to the top of the ivory tower of the Universiti Teknologi MARA (UiTM) Pulau Pinang in Degree in Culinary Arts and Management.

To be honest, this course is not a course I would. but even so, I accept with an open heart and positive because I believe every cloud has a silver lining. Plus, we will not fall in love until we know it, is not it? After I attended this course, I believe this is the future that I choose.

The point is, we should not despair of our failures. Instead, we have to try to fix the mistakes and move forward.

I would like to quote the words of a friend who I greatly admire, Nurhidayah Binti Nordin (Yaya Cendana), he said that we build buildings of brick, but if the building collapsed, then we will know where the mistakes and certainly we will replace bricks it with something more concrete.

I guess that is all from me right now. Thank you for visiting my blog. My writing ends here.

Sunday, 1 June 2014

Restoran Rebung - KUALA LUMPUR

Restoran Rebung
4-2 & 6 Lorong Maarof, Bangsar Park,
59000, Kuala Lumpur, Malaysia
Contact: +603 2283 2119/ +603 2283 4775 (Fax)
Website: www.rebung.com.my

                                               
Where do I start? What do I suppose to write here? Honestly, I really don’t know how I want to put all this together. Yeah, you know what I mean. It’s about food! I’m crazy about it! It’s my obsession! And yes, when I was on a field trip to Kuala Lumpur, I found restaurant that have my attention- Restoran Rebung, a very owned by celebrity chef, Chef Ismail and our national first astronaut, Dr. Sheikh Muszaphar Shukor.

                                               
"Kampung" look-a-like of Rebung restaurant

I will never forget the first moment as I step into the restaurant, I could smell the aroma of Malay cuisine that set in the buffet line. Ok, let put a side about the food first. The atmosphere itself is more than enough to bring childhood memories as the restaurant concept is more likely a village. Moreover, what makes this restaurant captured my attention is the concept of live stall also allows foreign visitors to try out their traditional cooking methods such as nets and popia basah.



 Foods served at Rebung restaurant

For those who seek for Malaysian’s unique of taste, I would suggest that Restoran Rebung is the best place to dine in. Reviews for the food, Restoran Rebung mainly serve a tradition of Malay cuisines and mostly serving famous dishes from village of Negeri Sembilan like gulai lemak daging salai, ikan patin masak tempoyak, rebung perut and masak lemak cili padi and more than 50 other savory dishes.

Mouthwatering of air batu campur

I’m not done yet. If you think that this restaurant only serve appetizers and main courses, then, you are wrong. They also serve variety of typical Malay desserts too! Trust me; the desserts are ‘mouthwatering’. It’s like I want to eat them forever! They have pengat durian, pengat pisang, cendol, onde-onde, lempeng kelapa, keria, pulut panggang, ABC and many more!

Ikan patin masak tempoyak

So, I’m not going to talk about all the food here but I will talk on a dish which I think the best among them. Here we go; the winner is IKAN PATIN MASAK TEMPOYAK! This is the dish that wins my heart. You can taste the tenderness of the fish, the aroma of it gravy, the spices that use in the dish, everything is well combined. Congratulations to Chef Ismail for the dish.

                                                
Overall of the reviews, I would give my rate 4 over 5 stars and I would say that you are so unlucky if you haven’t tried dining here. My writing ends here.

-          Hafidz Iskandar, 20 May 2014