Tuesday, January 13, 2009
The theme is Viva Las Vegas, it's all about gambling and cabaret dancers...nah I'm just exaggerating.
My dress is all sequined black with gold lining. I even bought myself feathers, can't wait to be the Goddess of Gamblers this Sat. One of the event is also the best dressed and the price was RM200 last year not really sure about this year though. I'm not really aiming for that but if I do get it, it'll definitely help me with the amount that I spent on the dress.
Wondering why I'm making my own dress instead of purchasing it. Well I get to choose my own material, colour combination, fits perfectly and design it the way I want it.
How much did you think I spent?
Sequined Material RM 49 per meter (I used 1 1/2 meter) RM73.50
Gold Satin Material RM 9 per meter (I used 2 meters) RM18.00
Gold Lining Material RM3.80 per meter (I used 2 meters) RM7.60
Hidden Zipper RM2.00
Black Thread RM0.40
Gold Thread RM0.40
Sewing Bone RM2.00
Total I spent on the dress is about RM123.90 well of course I do not know how much I spent on electricity and time making the dress. I'm gonna take a walk in the mall and look for a dress with similar material to check the price. Last I checked was about RM350 but that was different material it wasn't sequined.
The feeling of wearing a dress made by myself is priceless.
The dress isn't completed yet though I still have about 40% to complete and the dinner is this Saturday.
Thursday, January 8, 2009
This is just another ordinary phone call but what’s weird is the questions she asked me were astonishing.
She spoke in a very strong Chinese slang and to which I followed suit.
Banker : Hallow!
Me : Hallow!
Bank : Is this Miss Bavani ah?
Me : Hah! It’s me la, why?
Bank : Me ah, calling from this Al-Raji Bank ah. You convenient now ah?
Me : Me ah? Why?
Bank : My bank want you to join our program?
Me : What program? Free ah? No free I no join.
Bank : *she chuckled* No ah, my bank want you to join our balance transfer pro…
Me : *I cut in* I don’t want la
Bank : Why ah?
Me : I don’t want la.
Bank : I have to know the reason le.
Me : I don’t have any balance how to do transfer?
Bank : Everyone also owe money to credit card one, how you don’t have?
Me : I’m not everyone le, I don’t even have credit card le.
Bank : Oh! So, you….
Me : *I cut in* I don’t want.
Bank : Good to have credit card ma.
Me : So, I can owe bank money and pay till I die is it?
Bank : Ya, I mean not like that but good ma credit card.
Me : I don’t want le, then I become poor.
Bank : No la.
Me : No ah? Ok lor you say no already, then bye la.
I hung up…hehehehe…I may have sounded mean, how do you handle these kinda calls?
My new year’s resolution was to go jogging, do yoga to keep fit and stay healthy. I’ve been doing that in my dreams so far. I make plans in my head, that I should get up at 6am everyday and do some exercise. Yeah! They remain in my plan and never had the chance to execute them.
All I can think of is, what should I cook? Maybe, I should have become a chef or something but of cause if I ever become a chef I’ll be dreaming of doing something else. No one is ever satisfied with what he or she has and what he or she can do. Everyone is always expecting more than what we already have.
That isn’t gonna stop me from dreaming to have what I don’t have. Hmmm…I’m confusing myself.
Anyways, something weird just happened. A colleague of mine all of sudden just popped a question saying that she has bought a fish and I didn’t catch the name of the fish, well I didn’t think that was important when I heard what I heard. Well, I’m about to share it with you but I’m so disgusted to do so.
Here it goes, one of the other colleague suggesting to cook it in a sambal, another suggested to steam the fish and one had to suggest to cook it with petai. Oh nothing wrong cooking petai sambal fish. It’s one of the healthiest veggies ever found. The gross part is, this colleague simply loves petai. Oh! There’s more!!
“I love petai, what I love most is the smell of petai the next morning. I love the smell of my pee in the morning. I’ll just bend down and take a deep breath as I pee. Oh! The smell of petai is just simply wonderful!!” said the colleague.
You weren’t here and when she actually acted out how she smells her pee. That vivid act is still in my head and I can’t get rid of it. Will I eat petai ever again? I don’t even like petai to start with and with what just happened I would never like petai ever.
Hmmm…this still doesn’t solve the problem of what should I cook tonight. I’ll think of something.
Wednesday, January 7, 2009
Here’s the original recipe and I used most of the ingredients as it is, as this time I didn't forget to take the recipe with me...hehe....
- 8 oz. Medium Egg Noodles, uncooked
- 1 tbsp. vegetable oil
- 1 lb. boneless, skinless chicken breasts, cut into julienne strips (1 1/2 × 1/4-inch)
- 2 carrots, peeled and thinly sliced
- 1 bunch scallions, chopped (fresh from my garden)
- 1/2 red bell pepper, thinly sliced
- 1/4 cup low-sodium soy sauce
- 1 cup chopped celery (replaced it with kangkung)
- 1 4-oz. can sliced water chestnuts (couldn’t find any so didn’t replace it with anything)
- 1/2 tsp. garlic powder
- 1/2 tsp. white pepper
- 1 tsp. dried cilantro (used fresh ones from my garden instead)
- 2 tbsps. toasted almonds (optional) since it was optional I didn’t use it.
- Prepare egg noodles according to package directions; drain.
- In a large skillet or wok, sauté chicken, carrots, scallions and red bell pepper in oil until chicken is opaque and white, about 4 minutes, stirring constantly.
- Add soy sauce, celery, water chestnuts, garlic powder, white pepper and cilantro. Mix all ingredients together, cover and simmer for 5 minutes. Stir in cooked egg noodles. Sprinkle with toasted almonds, if desired.
The only difference is I added chicken stock to make it soupy, the dish turned out fine but there was something missing. This isn’t gonna be a dish that I would try it again. Perhaps it wasn’t spicy enough, it was rather flat. My husband, who loves non-spicy dish, didn’t quite like it either. I only scored 4/10 for this dish. Here’s a low quality photo of the finished product.
I should get a better camera!!
Tuesday, January 6, 2009
Anyways, I have finally decided to cook Stir Fry Chicken and Noodles, and this time I must remember to take the recipe with me. I can’t let my car do all the cooking now, can I? I have to purchase some veggies to go with it, so I have to head to the supermarket before leaving home. That’s the good part of working in Shopping Complex, you have everything you need….hehe…
Hmm…I wonder what vegetables would go with this noodle dish, the recipe suggested Celery but I hate Celery. Never mind I’ll think of something, I always do.
I never really had any habit of following the recipe as it is, I always improvise and so, it’s personalized but the problem is I don’t document it and therefore, when I cook the same dish again it tastes different and different and different each time.
I got home played with my dog and iguana, I put out the chicken to thaw. I prepared the other ingredients, as I was going to reach my handbag for the recipe then I remembered...dang! dang! dang! I neatly folded the recipe and put it in my notebook which I left it in the car...arrrrggghhhhh...
With the little memory I had glancing through the recipe I somehow managed to cook the dish...
Here's the original recipe and those in red are the ingredients I used. Let's see what I missed.
Sesame Chicken with Chinese Cabbage and Broccoli (courtesy of http://www.chinesefood-recipes.com)
- 1/4 c. soy sauce
- 2 tbsp. rice wine or dry sherry
- 2 tbsp. sesame oil
- 1 clove garlic, minced
- 2 tsp. minced fresh ginger root
- 1 tbsp. sugar (I don't use sugar in my dishes unless I'm craving for diabetes)
- 1/4 c. toasted sesame seeds
- 2 whole chicken breasts, skinned, boned, and cut in bite-size pieces
- 3 tbsp. peanut oil
- 1 c. green onions, cut in 1 inch lengths
- 3 c. sliced fresh broccoli flowerettes
- 3 c. Chinese cabbage (I didn't have any in the fridge)
- 2 tsp. cornstarch, dissolved in 2 tbsp. water
Well not bad I didn't miss much did I??
Anyways, let's see if the method I used is similar then what's suggested in the recipe.
- Trim Chinese cabbage of all but 1 inch of green tops and slice diagonally; slices diagonally in 1/2 inch pieces
- In medium bowl, stir together soy sauce, dry sherry, sesame oil, garlic, ginger, sugar, and sesame seeds. Add chicken and marinate at least 1 hour.
- In a wok or skillet, heat peanut oil over medium heat for 2 minutes.
- Add onions, broccoli, and cabbage. Stir fry 1 minute. Transfer to dish; set aside.
- Add chicken mixture to wok or skillet (add more oil if needed). Stir fry until pinkness is gone, about 3 minutes.
- Remove to dish with slotted spoon. Dissolve cornstarch in water. Add to liquid in wok. Cook, stirring constantly, until mixture boils and thickens. Return chicken and vegetables to sauce. Cook, stirring constantly, 1 minute.
Well, I was busy checking the ingredients I didn't bother reading how the dish is suggested to be made instead this is how I cooked my dish.
I marinated the chicken with rice wine, soy sauce, sesame seed and sesame oil. Then I heated up the oil and added the chilli, onion and garlic. I then added the chicken and let it simmer for awhile before adding the broccoli....here's a blurred low quality pic taken from my handphone.
Not bad eh? Eventhough I didn't prepare it they way it should my husband still gave me 7/10 coz there wasn't enough sauce for him to eat with...this is a prefect dish if you do not have time to cook another vege dish to go with it, well the chicken comes with broccoli...hehehe. Oh!! I added a dash of pepper as it was a little flat without some spice...=))
Try it today!! Now what shall I cook tomorrow night??
What to cook tonight is my motto day in and day out...I just found this cool recipe for sesame chicken over the net and guess what!! I'm gonna cook it tonight. It all depends if my hubby loves it...well even if he doesn't it's still gonna go on the blog...
Yeah! I should have started this blog long time ago and it would have been my online scrapbook on all the recipes that I have cooked throughout the many years that I have started cooking...well, it's never too late now is it??Can't wait to go home and cook my new dish tonight....this week is chinese style cooking week...so I'm starting it off with Sesame Chicken (as mentioned earlier)...I hope it's yummy...*keepingfingerscrossed*