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We have a hunger of the mind which asks for knowledge of all around us, and the more we gain, the more is our desire; the more we see, the more we are capable of seeing - Maria Mitchell
About Me
- Guru
- "Determination will help you to fulfill your dreams"
A book is the only place in which you can examine a fragile thought without breaking it, or explore an explosive idea without fear it will go off in your face. It is one of the few havens remaining where a man's mind can get both provocation and privacy. - Edward P. Morgan
29 comments:
Loke Kam Yok KA09031
During the mid semester holidays last time,I have tried to cook lunch for my mother and myself in home.That was the first experience I cooked myself. Before that, I have never cook myself and I rarely help my mother to cook in the kitchen,so I have no any skills of cooking.Because of my mother busy for her work and no time to cook for us, I needed to cook myself.At the end, I successed to prepare a simple lunch for both of us and mother felt very happy because this is the first time I cooked for her automaticly.However, the rice I cooked seems too mushy because too much more water I added into.
I read a article about cooking of rice. Now I just know that,there is a skill too to cook rice properly.It is not an easy job to cook a best quality of rice. The process of cooking rice is included wash, soak, blanched or boiled and then steam.
The area where most people have trouble cooking rice is the ratio of water that should be added to rice. It all comes down to how much water is lost in the cooking process,the moisture content and the size of the pot as well as the types of the rice.All these factors we should consider and calculate first before add water to rice.It seems that cooking rice is a science. We should have a lot of knowledge aboout it if we really want to make that rice come out well.
An issue that causes quite a bit of debate in cooking rice is rinsing the rice. Almost all the people rinse the rice thoroughly before cooking. However, this step will wash away the vitamins of the rice.But we learned that some bran and other contaminants do remain on even the best milled rice and the flavors is cleaner when the rice is washed.
Soaking the rice for about an hour before cooking can reduces the cooking time of the rice and improves the final cooked texture. The rice needs to cook in hot water so that the additional moisture can get into the rice while steaming can help more evenly distribute moisture the kernel.It is needed about 30 minutes for rice is cooked through.
As a conclusion, it seems that I still a lot of exercises and practices to make that I can cook a best quality of rice.
Law Woon Phui
KA09139
K31
My favourate is enjoy the food. I am not a censorious person, I will try all type of food. So, my mother will not worry that what type of food should be cooked for us. Sometime I just concentrate on food site from news paper and internet website. My life uncompletely without the food, but we must take the healthy food for our benefit.
Before this, my family and I have prepared a “lemon+brown sugar enzyme”. It is little sweet and sour. Now, I would like to share with all people about “Homemade Detox Enzyme” that i read from internet website last month. Enzyme making is easy to handle. We need to prepare some fruit and vegetable such as beetroof, celery, tomato, carrot, cucumber, pineapple, papaya, apple, lemon, ginger and jaggery(or any type of sugar). Firstly, wash and airing all the food(don’t bask under the sun). Eject the seed and slice up the food. Put vegetable followed by fruit and then sugar into a big glass container, repeat this in orderly. Leave it some space and don’t cover too closed, let it breathe freely. Then let it ferment for four weeks until aromatic. Make sure there are no any black mildew. After filtrate the residue, we can add water with ratio of enzyme to water is 1:10.
Why I want to share this with all is that enzyme is a good for our health. Enzyme is a protein that provide energy to our body. It advance our immune and metabolism. Enzyme also has a bowel detoxification and beauty body sculpting. It is suitable for growing children, chronic illness, stomach bad person, infirm and long-term improper diet person.
Everyone can try to make enzyme with their decided ingredients. Let all have a healthy body to cope with the life challenge.
Balqis bt. Adam
KA09087
K31
Do u know what I like when I had my breakfast in hotel? Haha.. Its pancake. I really love to eat it with honey. It so delicious. Because of my interest of eating the pancake, it make me find the process of making it a.k.a the recipe.
First of all, we have to prepare all the ingredients as below:
- 1 cup flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 egg, beaten
- 1 cup milk
- 2 tablespoons vegetable oil
Next, we have to mix the flour, sugar, salt and baking powder in a bowl.Please make sure the ingredients are well mixed, so we must use an appropriate apparatus such as fork.Leave them for a minute.
In another bowl, beat the egg until it turn to light yellow and then add milk and oil. Stir them until it is thoroughly combined.
Combine both the wet mixture with the dry mixture in a bowl until it be a bit lumpy.
After that, we reach the cooking part.For this part, make sure we use suitable pan and heat it with a medium flame until it hot enough.
Then, pour butter into the pan depend on our taste.If we want make it lager, pour more batter and vice verse.
It will take about two minutes to cook the first side and we will know it is done when the bubbles form on the top pop.Flip it over and let it cook for a minute more until it turn gold brown.Its ready to be serve, and delicious with honey.
This time Miss Liana asked us to write comment about a process. I would like to write a process on about how to prepare Chili Crab(i prepared it for my family and friends by myself previously^^).
Firstly, the most important was to have crabs available! Next, cut the crabs into pieces(this process required guts and skill, don't try if you don;t dare to do so...)Ha ha...
After cut the crabs, clean the shell of the crabs and leave it aside and start to prepare ingredients required.
The ingredients needed are: a big spoon of curry powder, a small bowl of water, sliced onions, finely chop garlic, cooking oil , two eggs and chili sauce.
We can start to cook our dish Chili Crab now. Pour in the cooking oil and the garlics, stir it. Next, pour in the mixed curry powder with water as well as onions into the wok, wait until it boil. After that, put all the crabs into the wok and fry them. Fry the crabs equally and cover the wok with its cover and wait for 3-4 minutes. When the crabs turned into red colour, pour in the chili sauce and lastly the stirred eggs. Fry for another 1 minute and this dish is done and ready to serve!
It is easy to talk a process rather than do it by alone, next time if you want to eat crabs, try my recipe and i am sure that you will enjoy it. Enjoy cooking!!!!
W.S.N.Hashimah bt W.Kamaruzaman
KA 09135 (K31)
Salam..
When Miss Liana says want to comment again, I feel oh no!!!!!!!
And comment about the process, I dont have an idea. But, I got the idea because during the hari raya, my family do the open house. And one of the menu is Laksa Penang and it is a suggestion from me. So, I want to share a knowledge how to makes a Laksa Penang.
The Ingredients:
1 lb Mackerel fish
8 cups water
5 pieces assam keping (peeled tamarind)
1 pack dried laksa noodles
Spice Paste:
12 dried red chilies (de-seeded)
5 fresh red chilies (de-seeded)
8 small shallots
2 teaspoons belacan
1 stalk lemon grass (use only the white part, about 6 inches)
Tamarind Juice:
Tamarind (about golf ball size)
1/2 cup water (repeat 3-4 times)
Seasonings:
1 teaspoon salt
2 tablespoons sugar
1 teaspoon fish sauce
Garnishing:
1 cucumber (julienned)
1 bunch mint leaves (use only the leaves)
1 bunch polygonum leaves/daun kesom
1 bungan kantan (cut into small pieces)
1 red onion (sliced thinly)
1 lettuce (thinly cut)
1 red chili/3-4 bird’s eye chilies (cut into small slices)
1 small pineapple (cut into short strips)
Methods:
Firstly,clean the fish, remove scales and guts. In a pot, bring 8 cups of water to boil. Add in the fish and boil for about 10 minutes. Transfer the cooked fish out into a bowl and let cool. Strain the fish stock, then add in the peeled tamarind, and the polygonum leaves and continue to boil in low heat.
After that, wet your hands constantly with a bowl of water, pick the flesh out of all the fish and discard the bones. Break the fish meat into tiny pieces and put the fish back into the stock, cover the lid, and lower the heat.
After that, using a mini food processor, grind the spice paste until fine. Heat up a wok and sauté the spice paste with cooking oil for about 6-8 minutes or until it smells aromatic and spicy. Transfer the spice paste into the boiling stock.
And, continue by extract the tamarind juice and add it into the stock. Strain the tamarind juice and keep the seed. Repeat it 3-4 times with 1/2 cup of water each time to make sure you extract all the essence from the tamarind. Continue to taste your Assam Laksa stock to make sure it’s sour and to your liking. For seasoning, add sugar, salt, and fish sauce.
Lastly, prepare the laksa noodles by following the packaging instructions. In a serving bowl, add in the laksa noodles and garnish all vegetables on top. Pour the Assam Laksa soup into the bowl.
After the Laksa is cooked, you can tasted it. It is easier, and it is a simple recipes and you can try to make by yourself. Enjoy cooking..
Thanks..
DINESH KUMAR A/L RAMAN
KA09120
K31
Actually I read about a lot of processes before, but in this period of time I can’t remember any of the processes. Since my colleagues are talking about making some dish, so quickly call my mom and ask about one interesting dish of Indian. Because I don’t know how to cook and the thing I have cooked before is fried egg. So my mother said that talking about doing THOSAI is pretty good and easy. So guys let your eyes and mind be sharpened. Firstly, there is many types of thosai. Nmaely masala thosai, rava thosai. aatamavu thosai, paper thosai. muttai kaimma thosai, onion thosai, butter thosai, sugar thosai, and etc.(got a lot but I don’t know). So today I’m gonna talk about simple thosai. Sorry miss, some of the I wrote in Malay for futher understanding.
Ingredient
1/2 cup parboiled rice (white) (nasi yang dah masak)
1/2 cup long grain rice (beras mentah)
1 tsp fenugreek seeds (kalau tak ade boleh guna Roti Ibu)
tsp salt
Method
1. Mix the two types of rice together and soak for at least 4 hours.
2. Mix one tsp of ‘Roti Ibu’
3. Grind all together till fine.
4. Allow to ferment overnight (or over a heater in cool temperatures) ‘rendam selamaa sehari’
5. Add salt. Stir thoroughly. Add water as required to make consistency right for frying on a skillet.
6. Heat a skillet or a non-stick pan. Grease with the gingelly oil or ghee.
7. Use a ladle to pour mixture onto the heated skillet or pan and spread with the ladle to form a circular pancake.
8. When bubbles form, flip it on to the other side to cook the thosai evenly.
9. Remove and serve hot.
10. Grease pan lightly again before making the next thosai.
Now you can serve the Thosai to your beloved one. Shema, Wei Tat and all the girls( not Wei Tat) must try this. If still don’t know pls contact me. I’m expert in pouring the mixture into the pan and take it out. It’s quite difficult.
Nusaibah binti Ghazali
KA09131
Fuh!! finally i get a best process to comment about it.It is about how to make jelly.I like to tell about jelly process because jelly is so sweet and have many colour.It can attrack any people to make it as a desert or anything.Let me some tips to make jelly.
First, we must prepare some ingredients:-
a)90 g packet of flavoured jelly
b)90 g packet of a different
flavoured jelly
c)500 ml hot water
d)500 ml cold water
e)1 flat tray
f)4 glass serving bowls
g)1 whisk
h)1 ladle
i)1 large bowl
Method:-
Pour the first packet of jelly powder into a large bowl and while whisking, add the hot water. Whisk until the powder has dissolved. Slowly add half of the cold water and whisk once more. Repeat exactly the same process with the second packet of jelly.Then,ladle the jelly syrups into separate glass bowls.After that,place the jelly in the fridge and chill for 2-4 hours, or according to the instructions on the packet.Finally,remove the jelly from the fridge when fully set and serve with cream or ice cream.Now, you can eat the jelly.I sure that you will like to eat that.
As Eleyana Ali
KA 09177
K31
My mind is keep thinking about the last day of Ramadhan when i was hang out, going to Kuala Perlis, having dinner of Ikan Bakar and Tomyam with all my friends from the same state when we were study together in the secondary school. Actually my closed friend is going to Poland for her degree on medic. She once asked me before to make Kek Batik as im proudly told her that im master at that. Actually i don't and 19years living in life, i just maked it once. As i have no choice, i still make her the cake. So, im just going to tell few simple steps to make a delicious Kek Batik.
All we need to have are just:
400g/a packet of marrie biscuit
3/4 of buttercup
4 eggs
1 cup of chocolate powder (MILO is the easiest and good one)
3/4 cup of sugar
1 cup of water
The first step is break the biscuit into 4 pieces. Actually if you want to have 1000pieces is also ok. Not a problem. Depends on You.
Melt the butter and sugar in the pot till the butter melt. Then add up the water. I still remember last time i did it, i forgot to add up the water. So, the sugar becomes black as it doesn't dissolve in butter. Therefore, the taste is affected. After that, put off the fire.
Then, add on eggs, stir it, add the MILO and again stir them untill they are well dissolve. Then put the biscuits, stir them.
Last but not least, pour in the container and frozen it in the refrigerator. Finished..
Simple right? No oven, no microwave.. No flour.. Seriously it is done in just 5-10minutes. But the taste is awesome.. Try it.
siti faiznur binti daud
ka09167
k31
cupcake?? why 'cup'.. not glass, spoon or other utensils?..do you know that, before muffin tins were widely available, the cakes were often baked in individual pottery cups, ramekins, or molds and took their name from the cups they were baked in. This is the use of the name that has persisted, and the name of "cupcake" is now given to any small cake that is about the size of a teacup. The name "fairy cake" is a fanciful description of its size, which would be appropriate for a party of diminutive fairies to share.interesting right?!..haha..
however nowadays, cupcake are very familiar among the peoples as it comes in variations of colours, tastes and so on. when i was 8,my mother always packed cupcakes in my lunchboxes as it was great for my special treat during the school day.then, here i want to share some of the cupcake recipe which is very easy to make..=)
ingredients:
2 1/4 cups all purpose flour
1 1/3 cups sugar
3 teaspoons baking powder
1/2 teaspoon salts
1/2 cup shortening
1 cup milk
1 teaspoon vanilla
2 large eggs
easy cupcake recipe directions:
first of all, we need to preheat oven to 350 degrees.then, line cupcake pans with paper liners.
after that, combine flour, sugar, baking powder, and salt in a large mixing bowl.then, add shortening, milk, and vanilla.beat for 1 minute on medium speed.scrape side of bowl with a spatula.
next,add eggs to the mixture.beat for 1 minute on medium speed.then, scrape bowl again.beat on high speed for 1 minute 30 seconds until well mixed.spoon cupcake batter into paper liners until 1/2 to 2/3 full.later, bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.
cool it 5 minutes in pans then remove and place on wire racks to cool completely.
Once cupcakes are completely cooled, frost with your favorite frosting recipe or decorate as you desire.
very easy right?! so, what are you waiting for?..try it now!! =)
Muhamad Hadi Bin Sulaiman
KA09114
Assalamualaikum Miss Leana.
Honestly I a type of man who love to watch Korean movies an dramas. Most of Korean movies and dramas will show about their traditional food, kimchi. Kimchi is traditional Korean preserve food,same as Malaysia we have tempoyak(preserved durians), belacan(prawn paste), and budu(anchor sauce). Kimchi actually is the spicy preserved cabbage. Since I like to watch Korean movies and dramas, I also had read on how to make kimchi.
The ingridient is cabbage, base on how many kimchi do you want to make. Then we need salt, red pepper powder, garlic, and ginger. We also can add dried prawn and fish sauce. Actually there is no exact amount of ingredients. Just put the ingredient base on our intuition and taste.(Make sure you have good intuition).
Cut the cabbage(Chinese cabbage is better) just not to small, about half of your palm. Wash and then drain it well. Put the medium size chopped cabbage into big basin and pour salt into the basin. For five heads of cabbage you need about three cups of salt. Mix them well. Keep aside for one hours.
Start to chop small the garlic and ginger. Mixed them with red pepper powder and additional ingredients that we want.
After one hour rinse the cabbage and drain again well. Put the spices mixture into the soaked cabbage and mixed them well.
After finishing mixed all the ingredient, transfer the kimchi into the proper air tight bottle. Keep the kimchi for at least one day in fridge before use. If we want to know what type of food we can make from kimchi, we can search from the internet. Try it at home.(I don't know the taste of kimchi since I also not try this recipe yet. But when I watch the movies and dramas, it looks delicious).
Mohd Ashraf Bin Abdul Rahman
KA09109
K 31
When i read this blog, i see many complex recipes that my friend send it. For me, i prefer simple recipe such fruit salad because it is simple , easy to prepared and time to prepare it is short.
The ingridient that you need is one or two of a variety of different fruit that fresh only(for this article, i would choose apple and pineapple only), maryonise, and white pepper.
First, wash all fruit and drain it well. Second,you cut down all fruits into slices by slices. After that, put all fruit that sliced into bowl. Then, put maryonise and white pepper on them. Lastly, stir until it mix. After finish, you can enjoy your food now.
For everyone that didn't like maryonise and white pepper, they can replace them with yogurt, sos and anything they like.
hello...
last night i have an article about the philosophy.what i want to share here actually philosophy is really important in our lives Philosophy has had enormous influence on our everyday lives. The very language we speak uses classifications derived from philosophy. For example, the classifications of noun and verb involve the philosophic idea that there is a difference between things and actions. If we ask what the difference is, we are starting a philosophic inquiry.
Every institution of society is based on philosophic ideas, whether that institution is the law, government, religion, the family, marriage, industry, business, or education. Philosophic differences have led to the overthrow of governments, drastic changes in laws, and the transformation of entire economic systems. Such changes have occurred because the people involved held certain beliefs about what is important, true, real, and significant and about how life should be ordered.By studying philosophy, people can clarify what they believe, and they can be stimulated to think about ultimate questions. A person can study philosophers of the past to discover why they thought as they did and what value their thoughts may have in one's own life. There are people who simply enjoy reading the great philosophers, especially those who were also great writers.
Who loves chocolate? Most people do I guess.So do I.Chocolates come in many shapes,sizes and colours.They are easy and cheap to get too.But do you know producing chocolate is a time consuming and complicated process? Here,I will simplify the process of manufacturing chocolate ,so it would be easier to understand.
1st STEP : Harvest the cocoa pods that contain the cocoa beans.Then crush the pods to extract the beans and its surrounding pulp.Ferment the beans for about six days until the beans are dried.Finest chocolate is produced when the drying process is done naturally by the sun.
2nd STEP : This step is very much like making coffee.Separate the beans according to their types and sizes then roast them.Time taken to roast the beans will affect the final flavour of the chocolate.
3rd STEP : Light crushing separates the kernel or Nib from the shell and husk.After that,discard the husk.
4th STEP : Put the Nibs through an alkalisation process to develope the flavour and colour.Then,mill and liquefy the nibs in the heat produced by the milling process to produce cocoa liquor.
5th STEP : Leave the cocoa liquor to cool and solidify.The end product is CHOCOLATE !! Yummy !!!
NORHASHIMA MOKHTAR
KA09098
Hello to all..
HHere i want to share with all of you about the chocolate cakes recipes.For you information,a chocolate cake are one of the my favourite cakes.At home, my mum always make it for me.It is si]o easy and not take a lot of time to make it.So i will share the recipe
here:
INGREDIENTS
1) 1/4 cup Unsweetened Cocoa Powder
2)1-1/2 cup All-Purpose Flour
3) 1 tbsp Vinegar
4)1 tsp Vanilla
5)1 cup Sugar
6)1 tsp Baking Soda
7)1/2 tsp Salt
8)1/3 cup Oil
9)1 cup water
How to make Chocolate Cake:
1)Mix together all the dry ingredients in a bowl.
2)Mix liquid ingredients in a separate bowl and combine it with dry ingredients.
3)Stir the mixture with a wire whisk until well mixed.
4)Grease an eight-inch baking pan.
5)Pour the prepared mixture into the pan.
6)Bake for about 45 minutes at 350 degree F.
7)Top with ice cream and serve.
Lastly,a chocolate cakes are ready to eat.Let's try together..hehehe
Adilah bini Abd Rashid
KA09142
Hello everybody,
Welcome to dila's kitchen...hehehe...
Today i'll share to you about how to make pop corn??
I'm sure that everybody know what pop corn is...
For the ingredients
3 Tbsp canola, peanut or grapeseed oil (high smoke point oil)
1/3 cup of high quality popcorn kernels
1 3-quart covered saucepan
2 Tbsp or more (to taste) of butter
Salt to taste
Method
1 Heat the oil in a 3-quart saucepan on medium high heat.
2 Put 3 or 4 popcorn kernels into the oil and cover the pan.
3 When the kernels pop, add the rest of the 1/3 cup of popcorn kernels in an even layer. Cover, remove from heat and count 30 seconds. (Count out loud; it's fun to do with kids.) This method first heats the oil to the right temperature, then waiting 30 seconds brings all of the other kernels to a near-popping temperature so that when they are put back on the heat, they all pop at about the same time.
4 Return the pan to the heat. The popcorn should begin popping soon, and all at once. Once the popping starts in earnest, gently shake the pan by moving it back and forth over the burner. Try to keep the lid slightly ajar to let the steam from the popcorn release (the popcorn will be drier and crisper). Once the popping slows to several seconds between pops, remove the pan from the heat, remove the lid, and dump the popcorn immediately into a wide bowl.
With this technique, nearly all of the kernels pop (I counted 4 unpopped kernels in my last batch), and nothing burns.
5 If you are adding butter, you can easily melt it by placing the butter in the now empty, but hot pan.
6 Salt to taste.
Makes 2 quarts, a nice amount for two people, or for one hungry one.
Additional tips: From the comments section
a If you add salt to the oil in the pan before popping, when the popcorn pops, the salt will be well distributed throughout the popcorn.
b Fun toppings for the popcorn - Spanish smoked paprika, nutritional yeast, cayenne powder, chili pepper, curry powder, cumin, grated Parmesan cheese.
So, what you waiting for??Try it now...
Farah Fatihah Binti Mohd Azhari
KA09127
Have you ever heard and know about rubik cube???I love this game because it is so challenging.I've search for the solution and this is a simple way for the Rubik's Cube solution.
This method has 7 steps:
Step One: You must place the top row Corners
Step Two: Then,place the edges and finish the Top Layer
Step Three: Align the centers and place the middle layer edges
Step Four: Later,turn the cube over and you must arrange the last layer corners
Step Five: Completely finish the last layer corners
Step Six: Completely finish two edges and prepare the remaining two
Step Seven: Finally,solve the Rubik's Cube..
It is so simple..Try it..
hello...i am chef fatin from Hard Rock Hotel will explain you a special recipe from our hotel that is rockers curry laksa.ok lets we start now.
Ingredients:
600g shelled cockles/bloody clams (optional)
500g prawns, steamed and shelled; use the heads to sweeten the stock by liquidising them with 500ml water
3 to 4 pieces soaked cuttlefish heads
200g fried soya bean cubes/tow pok (halved or quartered)
200g cooked pig’s blood, cut into cubes (optional)
300g shredded, cooked chicken meat
500g blanched bean sprouts
600g blanched yellow noodles
300g blanched vermicelli/rice sticks
1kg grated coconut, mixed with 4 litres water and squeezed for the coconut milk to be used as main stock
Seasoning:
4 tbsp salt or to taste
1 1/2 tbsp rock sugar
1/2 tbsp MSG (optional)
Spices (finely ground):
100g shallots
25g garlic
3 tbsp coriander seeds
4 tbsp chilli paste
2 tbsp sliced lemon grass
10 peppercorns
1/2 tbsp belacan (Malaysian shrimp paste) granules
Chili oil:
110g chili paste
25g garlic, pounded
175ml to 200ml oil
Method:
Heat 1/2 cup oil to saute the spices till fragrant. Add in salt, rock sugar and 500ml general santan and bring to a low boil till sugar dissolves. Add in the rest of the coconut milk, tow pok, and pig’s blood, if used. When soup comes to a boil, add prawn stock and seasoning, then bring to just boiling point. Remove from fire and use stock as a soup for the yellow noodles and vermicelli. (Should the gravy or stock curdle, strain it.)
For the chili oil: Saute garlic and chili paste in oil until the chili disintegrates and oil floats to the surface. (Use this to garnish when serving.)
good luck!!!!
Chin Weng Foo
KA09130
I am going to write the process on how to drive a manual car.
1. Find a manual car. Make sure you have your driving license already. Don't ever try to drive without a valid driving license!!
2. Open the driver's side door of the car by the car's key. Get in into the car. When you sit on the car, adjust the seat's position relative to the distance of your body and the dashboard. It should be around the length of your arm.
3. Start the car's engine using the same key which unlocks the car's door just now. When starting the car, press the accelerator pedal a little to 'kick' up the start of the engine. Before you start the engine,make sure the gear is in neutral position.
4. Once the engine has started, do some basic inspections in the car. Check the position of the mirrors(side mirror and rear-view mirror). Make sure you can see the traffic clearly with the mirrors while driving. Inspect the lights also. Make sure they work well.
5. In order to drive the car, use your left foot to press the clutch pedal. At the same time, put the gear into the first gear position. Now slowly release the clutch and the car will start to move. When the car is already steady, it is time to shift the gear. Again press the clutch pedal and move the gear into second gear position and released the clutch pedal again. Repeat the same process when shifting into higher gears(third, forth and fifth). To stop the car, press the brake pedal using the right foot, when the car is about to stop, press the clutch pedal and move the gear into neutral position. And the press the brake slowly until the car stops to a halt.
Today, I want to describe about the processes involve in risk management. There are few steps to identify risks.
1) ESTABLISH THE CONTEXT
Identify the materials, or activities, strengths, weaknesses, opportunities and threats. Establish the goals, objectives, strategies, scope and parameters of the activity, or part of the materiel, to which the risk management process is being applied.
2) IDENTIFY RISKS
Create a comprehensive list of events that might affect each element of the structure. Consider all possible causes and scenarios remembering that an event may be initiated several ways. Approaches used to identify risks include checklists, judgements based on experience and records, flow charts, brainstorming, systems analysis, scenario analysis and systems engineering techniques.
3) ANALYSE RISKS
Word form or descriptive scales are used to describe the magnitude of potential consequences and their likelihood. Numerical values are used for both consequences and likelihood using data from a variety of sources.
4) EVALUATE RISKS
This involves comparing the level of risk found during the analysis process with risk criteria.
5) TREAT RISKS
The level of risk acceptance determines the degree of risk treatment. There are three general categories for risk treatment which is elimination or designing, administrative control, and training.
6) MONITOR AND REVIEW
Ongoing review is essential to ensure that the risk management plan remains relevant.
7) COMMUNICATE AND POST-MORTEM
The focus should be on consultation rather than a one way flow of information from the decision-maker to the other stakeholders.
Mohd Faiz Bin A Razak
KA09126
Assalamualaikum...
I see almost all of my friends comment about process how to make a food. But I’m a little a bit different from them. I want to share to you on how to make homemade soap. Sound interesting right? Lets check it out..
Things You'll Need:
• Soap Colouring
• Soap Fragrance
• Soap Moulds
• Coloured Crayons
• Thick Bath Towels
• Coconut Oil
• Distilled Waters
• Non-virgin Olive (not Virgin) Oil
• Vegetable Oils
• Vinegar
• Fragrant Essential Oils
• Lye
• Rubber Gloves
• Crisco Shortenings
• Candy Thermometer
• Measuring Cups And Spoons
• Mixing Spoons
• Plastic Bowls
• Rubber Spatulas
• Stainless Steel Stockpots
• Stirring Spoons
• Mitre Boxes
• Safety Goggles
General Instruction
• Step 1
Dissolve 12 oz. lye in 32 oz. softened water in a plastic or glass bowl. If at all possible, do this outside or under an exhaust fan.
• Step 2
Add the lye to the water, not vice versa. Pour the lye slowly and in a steady stream, and stir constantly with a plastic spoon.
• Step 3
Set the mixture aside to cool. The mixture will heat up considerably due to the lye reacting with fats in the oils. This is called saponification.
• Step 4
Melt 24 oz. coconut oil and 38 oz. solid vegetable shortening in a stainless steel pot.
• Step 5
Add 25 oz. olive oil (not virgin) and any fragrance oils you want to use.
• Step 6
Allow the oils to cool.
• Step 7
Grease the soap mould with Crisco.
• Step 8
When both the oil and lye mixtures have cooled to room temperature, slowly combine them, adding the lye to the oils.
• Step 9
Stir slowly and constantly. If you see bubbles, stir more slowly.
• Step 10
Drizzle the soap into the pot once in a while. When it keeps its shape momentarily before sinking into the rest of the mix (tracing), it's time to add whatever extras you want.
• Step 11
Stir your botanicals, grains and colouring into a cup of soap taken from the mix.
• Step 12
Combine that back into the original mixture.
• Step 13
Pour the soap into the mould.
• Step 14
Wrap the mould in a towel and leave it undisturbed for 18 hours. The soap mixture will heat up and then cool down. Avoid uncovering it until it's cooled.
• Step 15
Allow the soap to sit in the uncovered mould for another 12 hours.
• Step 16
Loosen the sides by wiggling the mould a little.
• Step 17
Turn the mould over onto a clean counter.
• Step 18
Cut the soap into bars with a knife. Some people use a miter box to make square corners.
• Step 19
Allow the bars to cure for three to four weeks before using. Smaller bars cure faster than larger ones.
Done....For my all friends who always "eat" soap. Now you can follow my recipe on how to make your soap by your own. Hope you can try it.. thank you.. q*_*p
NITTHIYAH A/P JEYARATNAM
K31
I would like share with all of you the process to make chocolate cake. These are the process to make the chocolate cake. First you need ingredients to make the cake.The following are the ingredients:
4 ounces unsweetened chocolate
1/2 cup milk
1 cup brown sugar
1/4 tablespoon Jamaican allspice
1 egg yolk
2 cup cake flour
1 tablespoon baking soda
1/2 tablespoon salt
1/2 cup butter
1 cup superfine sugar
2 egg yolks
3 tablespoon water
1/2 cup milk
1 teaspoon vanilla
1 tablespoon dark rum
2 egg whites whipped
Next, follow these steps to bake the chocolate cake:
Step 1: Mix together chocolate, milk, allspice, brown sugar and one egg yolk in the top of a double boiler, stir until a custard is formed and mixture thickens. Leave for a while to cool. Stir in baking soda and salt. Shift the flour onto waxed paper.
Step 2: In a bowl, mix the butter, gradually adding sugar and two egg yolks, one at a time, beating well after each addition.
Step 3: In a cup, stir together 3 tablespoons water, 1/2 cup milk, and 1 teaspoon vanilla extract and 1 tablespoon dark rum.
Step 4: Add the flour mixture to the butter mixture alternating with the vanilla/milk/water mixture. Stir in the chocolate custard mixture and beat until smooth, at least two to three minutes.
Step 5: In a clean bowl, beat two egg whites until soft peaks form; gently fold into cake batter.
Turn into greased layer cake pans. Bake at 350°F for about 25 minutes.
Step 6: Turn out onto wire racks to cool. Level with a serrated knife if required, then stack and frost with chocolate frosting.
If you follow these steps, finally you can enjoy your delicious chocolate cake.
Nor Zawani bt Zainuddin
Ka09079 K31
Wah..There are a lot of recipe we can get here. So, for my summary about process, I choose about how to make a Kimbap Roll. Kimbap Roll is a Korean fast food also known as sushi roll in Japan. I choose this recipe because it is easy to prepared and a healthy fast food. Don’t worry about the ingredients, because nowadays we can find those items in shopping complex in Malaysia. There are many type of kimbap that we can make, but I will tell you about the simplest kimbap that suited with Malaysian taste.
The ingredients (for one roll): a cup of cooked sushi rice (from Japanese rice), 1 sheet of dried seaweed, canned tuna (based on your taste), 1 tablespoon mayonnaise, and 1 tablespoon chopped onion.
Methods: Mix chopped onion, tuna, and mayonnaise in a bowl. (You can make tuna salad as you like). Put a dried seaweed sheet on top of a bamboo mat (if you don’t have bamboo mat you may roll it based on your creativity), Spread sushi rice on top of the dried seaweed sheet. Place the tuna salad lengthwise on the rice. Roll up the bamboo mat, pressing forward to shape the kimbap into a cylinder. If you prefer to eat vegetable, you may add cucumber or other suitable vegetables in your kimbap roll. Press the bamboo mat firmly and remove it from the kimbap. Cut the kimbap roll into bite-size pieces. The kimbap are ready to eats, you can placed it in your lunch box. It is easy right?
To make your kimbap more Malaysian style, I suggest to put serunding in kimbap roll then replaced the sushi rice with glutinous rice (pulut) hehe.. For your information you may get the bamboo mat, dried seaweed and other ingreadient in TESCO. Thank You.
aloooha...
i really love to cook,but taking chemical engineering course is really make my timetable full. sharing a process to make food actually really make me blur because a love many kind of food, almost every kind la...
i might want to share process to make a apple pie because first time i eat the apple pie i really hate it. i really taste yuksss.....
for me la..
first at all. you guys should have double 9-inch Butter and Lard Crust, unbaked
for a filling:
-8 large apples of several different cooking varieties, peeled, cored, and thinly sliced
Juice of 1 large lemon
-Sugar
-Ground cinnamon
- Pinch of both ground mace and ground nutmeg
-Unsalted butter
-1 large egg white beaten with a little water, for brushing
For the Butter and Lard Crust:
-3 cups sifted all-purpose flour, chilled
-1/4 cup sugar (except for savory pie crusts)
- Pinch of salt
-8 tablespoons (1 stick) unsalted butter, chilled and cut into 8 pieces
-1/3 cup lard, chilled and cut into small pieces
-6 to 8 tablespoons iced water
Make the pie:
Preheat oven to 450° F.
Prepare the pastry. Line a 9-inch pie pan with half of the pastry and set aside in the refrigerator, along with the unrolled half, while you make the filling. Taste a few slices of the apples to gauge how much sugar you'll need to make them sweet. In a large bowl, mix the apple slices in the lemon juice. Sprinkle with sugar and cinnamon to taste, then add the mace and nutmeg. Pour the apple mixture into the prepared pastry shell. Mound toward the center and dot with butter. Roll out the remaining pastry and carefully lay it over the apples. Seal the edges, cut vent holes, and decorate with extra pieces of dough cut into decorative shapes. Brush the egg wash over the surface of the pastry. Place the pie pan on a baking sheet (to catch any spill over) and cook in the middle of the oven for 10 minutes. Turn the oven down to 350° F. and continue to cook for about another hour, until the top crust is a beautiful golden brown. If the edges start to darken too much, cover with a ribbon of aluminum foil.
To make the butter and lard crust:
Combine the flour, sugar, and salt in the bowl of a food processor fitted with the metal blade. With the top off, sprinkle the butter and lard over the ingredients. Re-cover and pulse a few times until small clumps form. Begin to add the iced water through the feed tube, 1 tablespoon at a time, pulsing quickly until the dough begins to form into a ball. Turn the dough out onto a sheet of plastic wrap. As you wrap the dough in the plastic, form it into a disk. Refrigerate for 30 minutes.
Take the dough from the refrigerator and cut it into 2 pieces, one slightly bigger than the other. Wrap the smaller piece in plastic wrap and return to the refrigerator. Roll out the bigger piece on a lightly floured surface until it's slightly larger than the pie pan. Drape one end of the dough over the pin and gently lift it up, then slip the pan underneath the dough and lower it into the pan. Press the dough gently — and quickly — against the sides of the pan. Leave about an inch of dough hanging over the sides of the pan and cut any excess away. Refrigerate the crust for at least 30 minutes before either filling or prebaking.
If you are making a pie with a top crust, after you have filled the pie, take the smaller disk from the refrigerator and roll it out on a lightly floured surface until it's a little bigger than the pie. Drape one end of the dough over the rolling pin, lift it gently, then drape it over the top of the filling. Press the edges together and crimp to seal. Slash a few vents across the top of the crust to allow steam to escape and bake the pie according to the directions in the recipe you are using. (If you are not making a pie with a top crust, either freeze the second dough disk or make an extra bottom crust.) Makes a double 9-inch crust
so good luck and try it...
and last give me one reason why i should like it...
hehehe....
MOHAMMAD SAFUAN BIN MAT NOOR.
KA09134 K31
Goh Mun Chun
(KA09149)
I would like to share with you all, the process of making tiramisu cake.In order to make tiramisu cake, the following ingredients have to prepared before the process started.
• 1 package of white cake mix with pudding
• 1 teaspoon instant coffee or espresso
• 1/4 cup strong brewed coffee or espresso
• 1 tablespoon coffee liquer or espresso coffee
• For the Filling
• 8 ounces of mascarpone cheese
• 1/2 cup confectioner's sugar
• 2 tablespoons coffee liqueur or espresso coffee
• For the Frosting
• 2 cups whipping cream
• 1/4 cup confectioner's sugar
• 2 tablespoons coffee liqueur or espresso coffee
• For the Garnish
• Cocoa Powder
• Chocolate curls
• Three 9 inch round cake pans
Step 1 :*Making the Cake*
Preheat the oven to 350 degrees. Grease and flour all three cake pans. Prepare the cake mix per package instructions. Divide two thirds of batter between two pans. Stir in instant coffee into remaining batter, then pour into remaining pan.
Bake cakes until toothpick comes out clean. Cool in pans on wire racks for about 10 minuets. Turn out onto wire racks and cool completely.
Step 2 :*Making the Filling*
In a small bowl combine mascarpone cheese, confectioner's sugar and liqueur. Beat on low speed with a mixture until smooth. Cover with plastic wrap and refrigerate.
Step 3 :*Making the Frosting*
In a medium bowl, using a mixer set on medium-high, beat cream, confectioner's sugar and liqueur until stiff. Fold in 1/2 cup of cream mixture into the filling mixture.
Step 4 :*Assembling the Cake*
Place one plain cake layer on a serving plate. Using a skewer, poke a few holes into the cake about an inch apart. Pour 1/3 of the reserved coffee mixture over the cake then spread on half of the filling. Top with another coffee flavored layer of cake, poke holes and pour another third of the coffee mixture over the second layer and spread with filling. Place the last layer on top of the first one, poke holes, pour the remaining coffee mixture on top. Spread sides and top with frosting.
Step 5 :Chocolate Curls
Top the cake with a dusting of cocoa powder or curls of chocolate. If you can master the chocolate flowers in the main picture, they would add a beautiful touch. Refrigerate the cake for 30 minutes before serving.
If you follow this steps, finally you can enjoy your delicious tiramisu cake.
process...what process..no idea...ermmm.ermmm..how about, flash animation process. i lern this while i study at matriculation. it is fun to learn this subject but when we it done correctly. so it need more patient to learn this subject..heheh.ok.
The first step is you need to open
Macromedia Flash MX.Then set the stage size to 550 x 400 pixels and background colour to black. after set the stage, we need to draw 2 circles of different colours with the line colour: white and line thickness: 3.5 in the left upper corner of the Stage area. Do this by selecting the circle tool from the left toolbar. We also can draw different shape. up to our imagination..hehe.. Then set the line colour to white and line thickness to 3.5 and also insert blank keyframe in Frame 20. it still easy right,but after this, the process become more complex and need patient..heheh..Draw 2 rectangulars of different colours with the line colour: white and line thickness: 3.5 in the lower right corner of the stage area. Do this by selecting the rectangle tool from the left toolbar.Set the line colour to white and line thickness to 3.5. rrrr...so hard..ok,now we need to double click the keyframe in frame 1. In the properties window, set the tween to shape from drop down list.Insert blank keyframe in frame 40.(i hate keyframe because sometimes it not done like what we need..heheh).Then draw 2 ovals of different colours in the upper left corner of the stage area.Do this by selecting the circle tool from the left toolbar.Double click the keyframe in frame 20. In the properties window, set the tween to shape from drop down list.insert a new layer by clicking the insert layer icon.Double click on layer 2 to rename your layer.Named it as ‘Bg1’. Then press Enter.It up to you to name anything you like. then you need to click on text tool from the left toolbar. Set the font colour to grey (#CCCCCC). actually you also can choose your favorite colour also..hehe. Then click in the work area and write “Shape Tweening”. after that insert keyframe in frame 25.(oh no, keyfrane again..hehe). Then double click on frame 25 and press delete on your keyboard.Dont afraid to press delete button because it not delete your project.heheh..then insert a new layer by clicking the insert layer icon and double click on Layer 3 to rename your layer.Then named it as ‘Bg2’ and press enter.Insert keyframe in frame 25, click on text tool from the left toolbar.
Click in the work area and write “Using Flash”. so many thing to do..im realy tired..heehhe..ok..after that insert keyframe in frame 26 and Repeat step 24 on frame 27, 28, 29, 30, 31, 32, 33, 34, 35, 36, 37, 38, 39 and 40. waaa..so many numbers..hehehe.Click on frame 26 and press delete on your keyboard and repeat step 26 on frame 28, 30, 32, 34, 36, 38 and 40.o not again..zzzz..then,choose control > test movie from the top menu to test your flash movie and the final step is save your file as Flash Animation.fla.
fuhhhh
so hard
ok
that all about my process..realy tired to teach this process..hehe
LIEW KOK JIE
KA09095 K31
I'm sure that everyone had tried 'Char Kway Teow' before.. no matter it is 'mamak style' or 'penang style', it is so delicious that every Malaysian would be proud of it! So, I'm going to tell you all the process of the Penang Char Kway Teow.
First, you'll need to prepare all these ingredients:
300g kway teow, 200g shelled prawns, 50g of chives cut into 3cm lengths, 150g of beansprouts, an egg, 2 finely-chopped cloves garlic, 4 tablespoon of cooking oil and 1-2 tablesppon of chilli paste.
Then, the seasoning that you need is 2 teaspoon of light soya sauce, 1 teaspoon of dark soya sauce, a pinch of salt and a dash of pepper.
Ok, lets begin to cook!
Firstly, heat 4 tbsp oil in wok until hot. When the oil is hot, add in chopped garlic and fry for a while until fragrant. Next, turn up the heat and add the chilli paste and continue to fry until fragrant.
After that, add the prawns, and beansprouts and fry for a while.
*(You may add other desired ingredients like meatballs)
Then, push all the fried ingredients to one side and add the kway teow and stir-fry quickly for a few seconds.
Feel exhausted when frying? No! You still have some steps more!
Next, add some seasoning and sprinkle with a little water and stir in all the fried ingredients. After that, push ingredients to the sides of the wok to create an empty space in the centre. Crack an egg inside and cover the eggs with the noodles mixture and stir-fry evenly.
Finally, add the chives and stir-fry for 10-15 seconds before dishing up.
Ok. Sounds delicious isn't it? haha... so why don't you just try it and make it special for you!
Have a nice try! ^^ [i'm hungry already la...]
assalamualaikum...
i would like to share with all of you in how to make an ice cream. first of all let me give you the meaning of the ice cream.
As we know, ice cream is a delicious frozen food that is a real trear when it's homemade. making icecream at home can be a fun family project with a job for everbody. if we have a hand cranked or electric ice cream freezer, everyone can enjoy a tasty dessert right from the freezer.
here, there are several important ingredients in ice cream:
-milk solids, often added as nonfat dry milk, to give body to the mixture and allow better whipping.
-cream, with its higher butterfat content, gives richnes and smoothness.
-eggs, acting as a stabilizing ingredients, to provide good texture as well as flavor and the whites are a good whipping agent. because of the risk of the harmful bacteria in raw eggs, we must use pasteurized eggs in uncooked ice cream mix.
-sugar gives sweetness and minimizes crystallization by lowering the freezing point temperature.
-gelatin is a stabilizer that binds water to keep ice crystals small.
-flavorings are added in small amounts and have no effect on the freezing process.
-fruits and sugared are retard the freezing process,and thus should not be added until the mixture is about half frozen
Ok now i will talk about the equipment and supplies. To make homemade ice cream, you need a variety of equipment, including ice, rock salt and a freezer. Metal freezers are preferred, but must be kept clean to prevent rusting. The capacity of the ice bucket should be about two gallons. The mix container will hold about one gallon. You will need at least 20 pounds of ice for each gallon of ice cream and about five pounds of rock salt.
Then we go how to prepare the mixing. First,Pour liquid ingredients such as milk, cream or evaporated milk into a large mixing bowl. Whip eggs in separate bowl before adding. Always dissolve gelatin tablet in small amount of hot water. This helps assure dispersion throughout the mix. Dry sugar should be added to the liquid mix while stirring constantly. Unless you purchase all pasteurized ingredients, cook the mix.
I think the process to make an ice cream is the simple process if we follow the early step until the last step. So as a conclusion each weekend we can make an ice cream for family.
KA09153
HO KAH SING
The process that I will be sharing today is how to make chocolates. The precess consists of 6 simple steps.
Roast the cocoa beans
- in this step, the cocoa beans ust be roasted for 5 to 35 minutes in the oven at temperature of 120 – 160 degrees C
Crack and winnow the beans
- after roasting, the beans must be cracked and into nibs. The purpose of this step is to remove the husk.
Grind the nibs into cocoa liqueur
- in this stage, a strong equipment is needed to liquefy the nibs and separate the remaining husk. Most of the home made hocolates uses the “champion juicer” to liquefy the nibs.
Conch and refinethe chocolate
- this step it self consists of 4 minor steps.
1-Melt the chocolate and the cocoa butter in the oven to about 120 F
2-Combine with non-fat dry milk powder, sugar, lecithin and a vanilla pod
3-Pour the chocolate mixture in the grinder by pointing a hair dryer at it for 2-3 minutes to keep the chocolate melted during the first hour
4-Continue refining for at least 10 hours and no more than 36 hours
Temper the chocolate
- is is one of the hardest stage in making chocolates. Tempering chocolate is done by using a tempering machine. The purpose is to ensure that the chocolate is shinny and and sticky.
Lastly, the last process is molding of the chocolate
-At this stage, place the chocolate into any types of mold which is desired and send it for freezing. Next, remove the chocolate form the molds and enjoy the chocolates.
Siti Norhaslina bte Halim (ka09156)
erm.. what to comment at this entry yeah.. ok.. look what we got here.. wow.. a process about producing ammonia..hehe.. this process is called haber process or also known as haber-bosch process.. it is actually is the nitrogen fixation reaction of nitrogen gas and hydrogen gas, over an enriched iron catalyst and as the product, ammonia is produced.. ammonia can be used to make the nitrites and nitrates essential for the production of nitrate fertilizer and munitions.. this process is developed by german chemist Fritz Haber..
this process contain two main stages that is the synthesis gas preparation and ammonia synthesis..in the synthesize of gas, it consist of several step.. firstly, methane is cleaned to remove sulfur impurities that would poison the catalyst.. the clean methane is then reacted with steam over a catalyst of nickel oxide.. this step is called steam reforming.. secondary reforming then takes place with the addition of air to convert the methane that did not react during steam reforming.. then the water gas shift reaction yields more hydrogen from carbon monoxide and steam.. the gas mixture is now passed into a methanator, which converts most of the remainaing carbon monoxide into methane fpr recycling.. this last step is necessary as carbon monoxide poisons the catalyst..
the final stage which is the actual Haber process, is the synthesis of ammonia using a form of magnetite, iron oxide, as the catalyst.. this is done at 15-25 MPa and between 300 and 550°C passing the gasses over the four beds of catalyst, with cooling between each pass to maintain a reasonable equilibrium constant.. for your information, on each pass only about 15% conversion occurs, but any unreacted gases are recycled, so that eventually an overall conversion of 98% can be achieved.. at last, our ammonia is produced and can be used to make many useful products..hehe
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