Watermelon for hot sunny day

Cantikkknya manisan itu !

Ingredients:

-  1 pkt agar-agar [15g]
-  6 cawan air
-  1 cawan gula [lebihkan kalo suka manis]
-  1/2 tin susu pekat
-  2 sudu besar butter
-  1 sudu teh esen vanilla
-  2 keping roti gardenia
-  Cincau / agar-agar yang diwarnakan hitam

Tips :  Ambil sedikit adunan agar-agar dan warnakan hitam.  Biar keras dan baru dipotong halus.
 To get black colour  I mix RED+BLUE+PURPLE   [kaedah saintifikk sendiri...heheee but it works!]

Methods :

1)  Masak agar-agar dengan air
2)  Bila larut masukkan gula
3)  Bila mendidih masukkan butter ,  susu pekat dan esen vanilla
4)  Ambil sedikit adunan dan kisar bersama roti -----Awas !  make sure your blender can handle hot stuff !  Kalo kurang yakin,  buat magic sket.  Tambah air sikit saja to lower down the temp.
5)  Tuangkan roti kisar ke dalam adunan agar-agar semula.  Kacau sebati dan tutup api.

6)  Tuangkan lapisan warna hijau sebagai kulit.   Biar sedikit keras.

Tips :  Jangan terlalu keras kerana takut nanti lapisan tidak bercantum.   Jangan terlalu cair  [tidak beku]  kerana warna akan meresap ke lapisan yang lain.  Jadi.....agak~agak okay  :)

 7)  Tuang lapisan tanpa warna sebagai kulit putih.   Biarkan sedikit keras.

8)  Seterusnya tuang lapisan merah sebagai isi tembikai.   Taburkan cincau atau agar-agar warna hitam sebagai biji tembikai.   Sejukkan.

Ready !   ^_____^

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Sambal terasi

Fuhhhyoo!

Sambal terasi  maksudnya  sambal belacan.

Sungguh menyelerakan.  Sedap berapi.   Sesekali cer cikjah try makan ulam cecah sambal terasi. Gerenti nak lagi ^____^

Cuma yang  sedikit bedanya ialah  sambal ini menggunakan bawang dan tomato  yang sememangnya memberikan rasa yang sangat menarik dan sedap.   Bertambah sedap kalo dilecek menggunakan volcanic stone lesung batu kesayangan kami yang beli kat Bali ari tu..... Chewahh !  heheheeee

Lesung batu ini namanya Coet dan Mutu  [Mortar and Pestle].  Lucu skali bunyinya...hahaa

Cikjah guna lesung batu biasa pun bisa dehhh

The Ingredients:

Cili padi
Cili merah besar
Belacan
Bawang merah
Bawang putih
Tomato
Jus limau nipis
Garam dan gula

Tips: Guna gula kabung / gula melaka instead of gula pasir putih.

Lenguh tangan kami melecekk.  Rasanya guna lesung batu biasa lagi senang sebab kaedahnya ialah menumbuk.   Tapi kami akan terus pektis guna lesung batu seksi ini hingga berjaya....yeahhh !

Tips: Cubalah ulam tomato hijau.....fuuhhyooo !    Super  super  delicioussss.  Satisfaction guaranteed !

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Chocolate Trifle

Elegant dessert! :)

Super delicious and super easy to prepare.

.........and you need super workout too ! LOL

Mentalnotes: Use trifle bowl for an exquisite display 

The ingredients:

4 egg yolks

4tbsp corn starch

1/2 cup sugar

3 cups fresh milk

Chocolate bars - bitter sweet  [ikut kegemaran. Jgn over excited takut nanti ter-pahitt]

1/2 tsp vanilla essence

2 packages cream cheese  [optional]

Swiss roll / sponge cake  [in order to do 2 layers, u need 2 swiss rolls. However, depends on size & shape of your bowl]

Canned mixed fruits / fresh fruits i.e strawberry

2 small boxes whipped cream  [try to get non-dairy whipped cream. A lot more easier to handle]

Sugar syrup

Making the sugar syrup

Boil 1 cup sugar ,  1 cup water with 2tbsp vanilla essence.  Levae to cool.

Making your very own custard

1) Mixture A: Heat 2 cups milk under slow heat. Just below a simmer not to boil ! 

2) Mixture B: Add corn starch, sugar and egg yolks together. Whisk just a little. Add 1 cup milk to make it easier to blend.

3) Gradually pour Mixture A into Mixture B. Keep whisking. 

4) Add everything back to the pot and under slow heat keep whisking till the custard begin to thicken, shiny and glossy.

5) Pour the hot custard into the bowl of chocolate bar. It will melt the chocolate bars instantly. Add the vanilla. Whisk until well combined.

Cover with plastic wrap to avoid skin formation on the surface of the custard. Leave to cool and keep in fridge at least 2 hours.

1) beat the room temp. cream cheese ------OPTIONAL.  Add this item if you want your trifle almost like cheese cake flavour

2) Add 1/3 of choc custard slowly and mix well.

3) Add the remaining choc custard and continue mixing untill well combined.

Methods:

1) 1st layer :  Layer the swiss roll/sponge cake at the bottom of the bowl.
2) Splash some sugar syrup on it.  Just to keep the cake moist and sweet.  Tak perlu habiskan all the sugar syrup okie.  Nanti diabetess !  Swiss roll itself memang dah manis.
3) 2nd layer : Pour evenly some choc custard on top of the cake.
4) 3rd layer :  Sprinkle fresh strawberry/canned mixed fruit on top of the custard.
5)  Repeat the layers
6) Cover the layers with a layer of cream
    [whip 2 small boxes cream with 2tbsp sugar.  Do not over beat the cream as it will curdle and separate !]
7) Garnish with grated chocolate or fresh strawberry

Done! Oppss ! Triffle is best served  chilled.  Let it set up in fridge for 2 - 24hrs.  Lagi lama lagi cantik dan sedap.

Kena banyak bersabar....gulp !  but it's worthwhile to wait tho.....heheheeee

So, kalo esok mother in law nak mai ,  hari nie dah kena buat siap-siap simpan dalam peti ais noooo....ahaks !

Ahaa!!! all my cooking gadgets and utensils have been cleaned and dry wiped...phewwww.....lega sangat

Bonus berganda untuk aktiviti baking-membaking nie ialah mencuci bersih all the oily , greasy and creamy stuff.....Aiyarkk ! hooooohuhuhuuuheheheekk.  Well ,  try not to worry so much okie......good luck !

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Rainbow Caramel Cake

Inilah dia kek pujaan  yang sedang menjadi juara carta nombor satu di kalangan bloggers tatkala ini.

Jom kami ajak cikjah share-share  the caramel cake recipe yang sedang hangat di pasaran ini.  Thanks a bunch to bloggers yang sudi berkongsi resepi nie on their blog.  Muchas gracias !

Jeng ! jeng ! My first attempt.
Let's get started !

Making the Brown Sugar:

1)  2 sb gula pasir dimasak atas api perlahan di dalam loyang 8 or 9 inci.

2)  Masak hingga perang. Biarkan sejuk. Bunyi seperti kaca retak akan kedengaran bila gula sudah mengeras. Sila jangan melatah.

Making the Caramel

1/2 tin susu cair

70g gula kastor

1/2 st esen vanilla

3 kuning telur

Methods:

1)  Kacau susu dan gula hingga larut

2) Kacau telur dan esen vanilla perlahan.

3)  Satukan bahan 1 & 2. Tapiskan ke dalam loyang brown sugar tadi. Ketepikan.

Making the cake batter 1

70g gula kastor

3 biji kuning telur

135mn air

45ml minyak masak  [kami guna olive oil.  Bleh guna minyak mazola, canola etc]

Methods:

1) Pukul telur kuning, minyak dan air hingga gebu.  Tambah gula dan pukul lagi hingga naik sekali ganda.

Making the cake batter 2

140g tepung gandum

1 ts baking powder

Methods:

1)  Masukkan tepung dan baking powder yang diayak ke dalam cake batter 1 [ sila turn off mixer dulu wokey]

2)  Masuk sikit-sikit dan kacau perlahan hingga sempurna. ketepikan.

Making the meringue

6 biji putih telur
70g gula kastor
1st krim of tartar

Methods:

1)  Pukul putih telur hingga buih or soft peak [peralatan yang digunakan haruslah betul-betul kering].

2)  Masukkan gula dan krim of tartar.  Teruskan memukul hingga adunan kental dan kaku [stiff peak.  Kalo terbalik pun tak jatuh]

3)  Masukkan 1/3 meringue dahulu ke dalam adunan tepung kek.  Gaul guna kaedah kaup balik.

4)  Kemudian,  baru masukkan baki meringue.  Kacau perlahan hingga sempurna.

Bahagikan adunan mengikut warna pilihan.

I was super excited picking up all my fav colours ! Weeeee

Acara kerastangan. 

Tuangkan adunan warna 1 di tengah loyang yg mengandungi karamel. Tuangkan adunan warna 2 di bahagian tengah di atas  warna 1. Ulangi proses hingga selesai.

Bakar kek menggunakan kaedah steam bath. Guna api bawah sahaja.

Panaskan oven kepada 170C terlebih dahulu.  Masukkan kek [rak paling bawah] kemudian barulah diturunkan suhu kepada 160C.

Bakar selama 50-60 minit atau hingga kek masak.  

Kek naik santek skali...aiceh!

Sejukkan kek sekitar 10 minit supaya ia renggang dari loyang.  Terbalikkan di atas pinggan dan ia akan jatuh sendiri.

Kek pun siap! Lazat dinikmati ketika sejuk.

The cake turns out very gorgeous and delicious.  Cuma my personal opinion is the cake  was too soft and nearly no texture.  Kemungkinan besar kerana kek ini menggunakan adunan meringue.   Kuantiti tepung yang digunakan pun sangat sedikit dan tiada penggunaan butter.

As for the caramel, kami tak leh makan banyak-banyak.  Sebab the eggy taste makes me cepat muak [sorry... maybe sebab kami bukan penggemar karamel kot].
So,  alternatively kami makan sikit-sikit tapi ulang banyak kali.....yummm...yummmm

Owh ! ya,  selamat mengemas dapur .....Good luck ! heheheeee

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Writing this post with muscle aches !

What is TRX® Suspension® Training ?

TRX is a short form of  Total Resistance eXercise.
Born in the U.S. Navy SEALS and developed by Fitness Anywhere®, Suspension Training® is a revolutionary method of leveraged bodyweight exercise. Easily set up the portable TRX® Suspension Trainer™ and you’re in control. Safely perform hundreds of exercises that build power, strength, flexibility, balance, mobility, and prevent injuries, all at the intensity you choose ---trxtraining.com

Suspension Training is a type of bodyweight exercise in which a variety of multi-planar , compound exercise movements can be performed.  These are done with the aim of developing strength , balance , flexibility and joint stability simultaneously.  Suspension Training can be considered a type of resistance training - wikipedia

 

My latest favourite workout.  Super amazing and it is an awesome full body workout.  It rocks all my core. My first class experience was I can't even wash my face because I can't lift up my arms ! ouchh ! the muscle soreness crept in and stayed for days !  I literally couldn't  move.  Ahaks ! Serious and no kidding.   

  

But ,  the workout result  is aiyayaaa super cool and very impresive.  Well ,  no pain no gain right ?
Please do remember that muscle soreness is a sure sign that you trained properly and muscle growth is right around the corner.

Obviously TRX is something totally different if compare to RPM.  No matter what happen I am not gonna leave behind my ultimate crazy RPM cycling class.  No way I'm going to do that.  RPM is vigorously energetic and  high-powered.  I love the loud powerful music that keep my feet spin and spinn and spinnn ! and not to forget  I have to say that my cute-handsome instructor do contributes 18% as a motivation to keep me kicking for the next 50 minutes at least twice a week...hahahaaaa

Okay back to TRX.  Even though as of to date I only joint several TRX classes and it is absolutely a long way to go in order to "teach" my core muscles to stay strong and able to  support my weight especially while doing plank and crunch ,  suspended pike and pendulum swing.  OMG !  but I keep saying  to myself that I can do this ! owhh! yeahhh

Basically  TRX focuses on

→ Upper body exercises

→ Lower body exercise

→ Abs exercises

One of upper body exercises.

Cer cik jah tengok this position.......

Tak ker meroyan.   Tengok macam sangat senang kan......tapi....erkkk

This is called pushup and superman.

Tapi kalo kami yang buat mesti lar supergirl ^___^

Here it goes a few techniques of lower body exercises

Sprinters start

Glute Bridge

Kalo cikjah come with 'heavy' ass kena berlatih banyak kali buat nie.  Tapi awas !  jangan sampai terkentutt

I love this lie on back position sebab sambil-sambil tu boleh rest skejap....hahahaaaa

The most hurt and difficult is abs exercises

Pendulum crunch

Huwaarrghhh !  Plank and cruch.
Well....what say you ?

Satu lagi kelebihan TRX ini ialah you can do your workout either indoor or outdoor.  Kalo kat rumah boleh sangkut kat pintu ,  kalo at the park boleh sangkut kat pokok ,  kat tiang lampu and etc.  Yang penting pastikan tempat sangkutan tu kuat ,  stable dan selamat.  TRX strap is now available in Malaysia for purchase. The first introduction price was RM1,000 but now has slightly decreased to  estimated around RM800-600.  Tapi jangan pulak cikjah pandai-pandai guna book strap to do this exercise.  Memang lar murah tapi bahaya dan tak kena gaya !

Book strap used to wrap around your exercise books saja

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