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

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.

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.

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   Picture 3

   

   Picture 4

   

   Picture 5

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