Tuesday, March 17, 2009


I'm counting the days!
3 weeks to come, Can't hardly wait yay!
Good to be home :)
*Pics courtesy of Here

Friday, February 20, 2009


Lately g lagi seneng main2 ama namanya kuteks or nail polish :)
I know, Telatttt bgt ye cong (Maaap g inih termasuk kategori late blooming hahahaha *bangga amat*)

Anyway, Akyu lagih suka ama brand REVLON.
Nope g bukan mau promisi nih brand ye!
Kebetulan aje g lagih demen bgt ma warna2nya abis cantik2 sih bok *mana tahan*

Nih linknya klo mau liat swatch warna yo, See for yourself aight!

Terus harganya juga nyaman didompet.
Cuman $3.88 + tax state masing2 (itung sendiri deh)
G beli 8 kuteks kena roughly $33, Mayan bgt deh apalagi lagih krismon ginih :P

Warna2 yg udin g beli, coba en bagus, Poto dari kiri ke kanan:

*Fuschia Fever
*Chocolate Truffle
*Midnight Affair
*Frankly Scarlett
*Silver Screen
*Black Lingerie
*Red Hot Tamales

Missing "Plum Attraction" soalnye jatoh terus pecah monyong hiks, Kudu beli lagih!

Btw, Ini penampakan kuteks yg udin g pake en sempet g poto:

Poto dari atas ke bawah namanya si "Frankly Scarlet" en "Fuschia Fever"

Warna si Frankly Scarlett cakep deh.
Ini rada merah burem coz dipoto pas malem en pake flash.
Tapi klo dipoto siang bolong pas ada matahari,
Iihhh cantik sumpeh!
Klo g bilang sih warnanya kya winter candy apple, Love it!

Terus si Fuschia Fever juga cantik bok, Ngga terlalu ngedangdut bgt deh warnanya dan tentunya tidak kya tanteh2 hahaha lol *maksa bgt deh*

So my pro & kontra with this kuteks (Especially REVLON brand) so far:
*Pro: Beautiful colors, Sumpeh cong!
*Kontra: Lama bgt keringnya, Aihhh takes bout hours but worthed for me.

There u have it. Now i'm officially benconggggggg kuteks ahakahakak :P
And i will not stop. Teteup akan hunting another color belon puas mak!
Next visit to walmart: RED RAVEN en PLUM ATTRACTION

Have a nice weekend everyone!

*Pictures courtesy of Mysexykitchen


Please don't tease me barneys arrghhhh!
Why? Because every time i went to your site and click the sale pages (Especially shoes & bags) they're always SOLD OUT but the pics still there, What???

Just take out the picture if its sold out then.
What a tease! I'm effin frustrated hahaha no I'm serious!

I wish they still had these two cute shoes of Louboutin (ofkorse on SALE) in the future.
I'm going to watch u like a mad woman.
Sounds crazy? Yep that's right because i will do crazy things for shoes hahaha...

I can't get enough of shoes, I love them so much :)

*Pics courtesy of Barneys.com

Thursday, January 1, 2009


Dear You, you, you and you (Everyone!)

I'm wishing y'all HAPPY NEW YEAR 2009
Hope you guys had a good and safe new year aight!

And so sorry for the delayed posting for the past months.
I will try my best to keep update my kitchen k :)
Catch you later alligator, Mwahhh!!!

Hugs & Kisses'

Tuesday, December 9, 2008


Last Saturday i had a chance to meet and greet with Giada De Laurentiis.
She's the host and a chef of "Everyday Italian" cooking show at Food Network.
I have lots of FUN meeting her for sure!
She's much more beautiful in person and very nice indeed.

I am very sorry i can't show you my face for privacy purpose.
I hope you guys understand and thanks for stopping by my site y'all!

And here's her (Giada De Laurentiis) new cooking book, I love it!
It called Giada's Kitchen (New Italian Favorites)

*Pics Courtesy of Mysexykitchen

Saturday, November 22, 2008


I know this is had nothing to do with my baking stuff :P

I can't get over of Britney Spears new song (Unusual You)
Sounds pretty good dude, Click Here to listen.
It has an amazing beat almost mystical.
I think its going to bang in the club, I hope so :)

I can't wait to pick up her new album *Circus* due Dec 2nd '08.
To get sneak preview of her new album just go to YouTube or Click Here

Most of her new song sounds pretty good, Reminds me of her old-good day.
Queen B is back b*tch hahaha *lol*, Keep it up girl!

*Pics courtesy of Here

Thursday, November 20, 2008


Holiday Season is around the corner y'all!
Are u guys excited? I am.
I love holiday season because of the food, the gift, the decoration, the spirit, the music, the togetherness (You named it, I love it!)
This is one of my favorite times of the year :)
One thing i don't like is the weather, Its freaking cold.

Since its holiday season around the corner,
You guys might doing some baking or maybe (not)?
Well, I just want to share with y'all about some good tips,

"Learn when and how to use the different types of flour and sugar"
It's a good idea to brush up on your knowledge of these two important ingredients.
Use this guide to help you stock your pantry with the right stuff so you can bake like a pro, Hope this helps.

All-purpose flour:

This basic flour is made from a mixture of high and low gluten wheat, and can be used in most baked goods. It can be bleached or unbleached, and the bleaching process is either natural or chemical. The two kinds can be used interchangeably in recipes. Flour is usually sold pre-sifted, which means you just need to give it a quick stir before you scoop it into a measuring cup.

Whole-wheat flour:
A favorite of health-conscious bakers, whole-wheat flour contains the wheat germ. It's high in fiber and nutrients, and also has a high fat content. You can substitute whole-wheat flour for half the all-purpose flour in a recipe, but any more could result in tough baked goods.

Cake flour:
This finely ground soft-wheat flour is high in starch and low in protein, your best option for baking tender cakes and pastries.

Bread flour:
Specially produced for yeast breads, this flour maximizes gluten content by using mostly hard wheat flour, plus other ingredients to help the yeast perform its best.

Granulated sugar:

Sugar is important for baking – it makes cookies sweet and doughs tender. Granulated sugar is the most common type of sugar used, and it is made from sugar cane or beets.

Brown sugar:
This sugar is plain granulated sugar mixed with molasses. The color, light or dark, depends on the amount of molasses mixed in, and the darker version has a stronger molasses flavor. It is sold in boxes or plastic bags, but the bags are better at helping it retain its moisture. If you find your brown sugar has gotten hard, place it in a plastic bag with an apple wedge and leave it sealed for a day or two. The moisture will be magically revived.

Superfine sugar:
Also called castor sugar, superfine sugar is more finely ground than table sugar. It dissolves easily and is often used for meringues and when using cool liquids.

Confectioners' sugar:
Made from granulated sugar ground into a fine powder and mixed with a small amount of corn starch, confectioners' sugar is commonly used to make icings and candy, and is often decoratively dust over desserts. Because it tends to clump, it's a good idea to sift confectioners' sugar before using.


*Tips courtesy from Here

*Pictures courtesy of Here and Here

Wednesday, November 12, 2008


Hello there!
Sorry for the delayed posting.
I was so busy this past months.

It's been a week I'm craving for this sweet dessert.
And today i had a chance to do it.
I copy the recipe from NCC site, Here
Btw, Sorry if my crepes (skin) doesn't look that good becasue i was in hurry.
Its a very easy recipe to follow and very tasty.
Reminds me of my childhood memories *Good times*

*For the crepes:
- 2 Eggs
- 250 gr All-Purpose Flour
- 500 ml Coconut Milk
- 1/2 Tsp Salt
- 2 Drops of Pandan Extract
- Vegetable Oil for Frying (I used unsalted butter, Yummy!)
*For the filling:
- 3 Cups Unsweetened Dry Coconut Thread
- 150 gr Palm Sugar, Cut very thinly
- 2 Pandanus (Pandan) Leaves
- 100 ml Water
*For the crepes:
1. In a bowl put flour, eggs and salt, Mixed together with spoon and pour coconut milk little by little until the mixture is creamy and watery texture. Put the pandan extract and mixed thoroughly.
2. Prepare the flat frying pan or crepes pan and pour oil or butter a little bit. Pour about 2 tablespoon of mixture in the pan. Fry it until a little bit brown and set a side.
3. Take one crepes skin and put about 1 tbs of the filling, Fold it into envelope style.
*For the filling:
In a medium saucepan, Throw all filling ingredients and cooked it together until brown and thick.
*Recipe Courtesy of Here
*Pics Courtesy of Mysexykitchen

Thursday, September 11, 2008


Whoaaa its been so long eh?
Sorry i didn't mean to neglect my blog.
I was so busy for this past months!
Anywway today i had a chance to take a picture from my recent cooking earlier today.
Just easy vegetarian dinner as usual :D


Top: (Spicy Coconut Mushroom and Spicy Tofu)

Bottom: (Stir fry veggies with cashew and Roasted baby potatoes with Southern Indian spices)

I will be right back shortly with my baking stuff :)

Take care and Have a good weekend everyone!

Friday, July 25, 2008


FDA: Avoid jalapenos from Mexico, not US


Only jalapeno peppers grown in Mexico are implicated in the nationwide salmonella outbreak.
The government announced Friday in clearing the U.S. crop.

The Food and Drug Administration urged consumers to avoid raw Mexican jalapenos and the serrano peppers often confused with them, or dishes made with them such as fresh salsa.

But the big question is how those who love hot peppers would know where the chiles came from, especially in restaurant food.
"You're going to have to ask the person you're buying it from," said Dr. David Acheson, the FDA's food safety chief, who is advising restaurants and grocery stores to know their suppliers and pass that information to customers.

The big break in an outbreak that now has sickened nearly 1,300 people came on Monday, when FDA announced it had found the same strain of salmonella responsible for the outbreak on a single Mexican-grown jalapeno in a south Texas produce warehouse.

Tomatoes had been the prime suspect for weeks. And while those now on the market are considered safe to eat, health officials still haven't exonerated them from causing illnesses when the outbreak began in April.
The pepper discovery threatened to paralyze that industry, too.

Chile production is a $500 million crop in New Mexico alone, which produces most of the U.S. crop, state agriculture commissioners wrote the FDA on Thursday.
Friday's move clearing U.S. peppers came because clusters of illnesses around the country all seem to be tracing back to Mexican jalapenos, though not all sold through the McAllen, Texas, produce warehouse, Acheson said.
"Domestically grown products are not tracing back at all to the outbreak," he said in an interview with The Associated Press.

"On Monday, we didn't know exactly where they all were coming from. Today we're certain these are coming from Mexico."

FDA inspectors are on the farm that grew the only tainted pepper discovered so far, trying to determine where else it sent a harvest that began in April, Acheson said. The farm is large, but the question now is whether it harvested enough to be responsible for such a geographically large outbreak.

Mexican officials blasted the announcement as premature, saying the fact that no additional salmonella was found in the Texas warehouse doesn't eliminate that site as a suspect.

"Both U.S. and Mexican tomato producers are still dealing with the impact of premature public information given by the FDA in the past, and we expect the FDA to present solid scientific evidence to back today's announcement as soon as possible," said Ricardo Alday, spokesman for the Mexican embassy in Washington.

The news is a relief for U.S. pepper growers.
"It's good news, late in the process.

It's an announcement they should have made some days ago," said John McClung of the Texas Produce Association.
He called the warning still too broad, because many peppers from Mexico are grown on farms in regions not implicated.

At the same time, investigators from the Centers for Disease Control and Prevention are retracing the probe's early steps to see if jalapenos were missed early on — or if tomatoes did indeed play a role.

Initial reports from the first ill in New Mexico and Texas provided a strong link to tomatoes, but salsa was eaten, too, with less attention paid to its other ingredients.

"We're still very interested in looking at the role tomatoes played in this outbreak given the strong epidemiological association," said CDC's Dr. Ian Williams.

That is "very much part of the active investigation at the moment."
To date, the CDC has confirmed 1,294 people sickened from the outbreak.
It doesn't appear to be over yet, with people falling ill as late as July 10.

*Articles Courtesy of Here
*Pictures Courtesy of Here

Thursday, July 24, 2008


Today my babe asked me to make him chocolate chip cookies/bars.
So i choose tollhouse cookies recipe.

And i add some dry shredded coconut about 1 Cup.
Turns out very good, I love it!
It's crunchy on the outside yet soft in the inside, Perfect :)

These legendary bars are based on the first American chocolate chip cookies recipe.

The recipe came from 500 cookies. (I posted the recipe book picture in the "Cookies Anyone?" section)

Makes 1 Dozen.

- 2 1/4 Cups All-Purpose Flour
- 1 Tsp. Baking Soda
- 1/2 Tsp. Salt
- 1 Cup (2 Sticks) Sweet Butter
- 3/4 Cup Granulated Sugar
- 3/4 Cup Unrefined Light Brown Sugar
- 2 Tsp. Vanilla Extract
- 2 Eggs
- 2 Cups (7 oz.) Chopped Pecans
- 1 Cup (5 oz.) Bittersweet chocolate chips

1. Preheat the oven to 375 F (190 C). Grease and line a 9 x 13-in. (23 x 33-cm) pan.

2. Sift together the flour, baking soda and salt.

3. Beat the butter and sugars together with the vanilla extract. Beat in the eggs. Stir the flour mixture, nuts and chocolate chips into the mixture.

4. Spoon the batter into the pan. Bake 25 minutes until golden and firm. Cool in the pan for 5 minutes and cut into squares. Remove from the pan and cool on wire rack.

5. Store in an airtight container for 3 to 4 days.

*Recipe Courtesy of 500 Cookies pg. 37 By Philippa Vanstone
*Pictures Courtesy of Mysexykitchen

Monday, July 21, 2008


Last Thursday i went to Thai Restaurant with my babe.
And right away i fall in love with this one dish called "Cashew Curry"

Oh boy, I gotta have and search this recipe for sure :)

Whenever i search for a recipe, I always use the google search engine.
I get quick results and voila i found the similar recipe

And for tonight dinner i made this easy yet delicious cashew curry, We both love it for sure :)

Best served with white rice, spicy fried tofu and papaya salad, Yummy-O!

- 1/2 Lb Whole Cashew

- 2 Tbs. Olive Oil or Butter

- 5 Shallots, Thinly sliced (or Green onions)

- 1/4 Cup Red Bell Pepper, Chopped- 1/4 Cup Peas (Optional)

- 1 Tsp. Curry Powder

- 1 Lemon, Zest of (or 2-in piece of Lemongrass)

- 1 Tbs. Coriander

- 1/2 Tsp. Turmeric

- 1/2 Tsp Salt

- 2 Green Chilies, Thinly sliced

- 3 Garlic Cloves, Minced

- 2 Slices Ginger, Thin slices

- 15 Oz Unsweetened Coconut Milk

- 2 Tbs. Cilantro, Chopped

Sauté the shallots, red bell pepper, and peas(if using) in the olive oil or butter, stirring occasionally, about 10 minutes.

2. Add the curry, lemon, turmeric, chilies, garlic, ginger, and salt, and cook until fragrant, 5-10 minutes more.

3. Add remaining ingredients and simmer until thickened, another 5-10 minutes. Serve with rice. Garnish with more cilantro, if desired.

*Recipe Courtesy of
*Pictures Courtesy of Mysexykitchen

Sunday, July 20, 2008


Today i met with my friends.
And i brought them some cookies.
I made & prep them last night and i bake it this afternoon.
Thank goodness they like it hehehe!

Btw, I have a wonderful evening.
Thanks to you guys, You know who you're :)

The recipe came from 500 Cookies recipe book.
I bought it from Costco only $10, Love the price and the recipe book for sure!

Here's the Peanut Butter Cookies & White Chocolate Chunk Cookies recipe:
Peanut Butter Cookies
Makes 2 Dozen

Rich and creamy...
These cookies are a real indulgence for peanut butter fans.


- 1 1/ 2 Cups All Purpose Flour

- 1/2 Tsp. Baking Soda

- 1/2 Cup (1 Stick) Sweet Butter

- 1/2 Cup Superfine Sugar

- 1/2 Cup Unrefined Light Brown Sugar

- 1 Egg

- 1 Cup (8 oz.) Crunchy Peanut Butter

- Pinch of Salt


1. Sift the flour and baking soda together. In a separate bowl, Beat the butter and sugars until soft and creamy. Combine the egg, flour mixture, peanut butter, and salt. Add the butter and sugar mixture and mix until smooth.

2. Wrap the dough in foil or parchment and refrigerate for at least 2 hrs, Preferably overnight.

3. Preheat the oven to 325 F (160 C). Shape the dough into 1 1/4-in. (3 cm.) balls and place then 2 in.(5 cm.) apart on baking sheets. Flatten slightly with a fork. Bake 15 minutes or until golden.

4. Remove from the oven and allow to cool. Store in an airtight container for up 5 days.


White Chocolate Chunk Cookies

Makes 2 Dozen

For all those white chocolate fans, This one's for you :)


- 1/2 Cup (1 Stick) Sweet Butter

- 1 Cup Superfine Sugar

- 1 Egg

- 2 Tsp. Vanilla Extract

- 1 1/4 Cups All- Purpose Flour

- 1/2 Tsp. Baking Soda

- 1/2 Tsp. Baking Powder

- 1/4 Tsp. Salt

- 1/4 Cup Oatmeal

- 1 1/2 Cups (8 oz.) Chopped White Chocolate Chunks (I used White Chocolate Chips/Morsels)


1. Preheat the oven to 375 F (190 C). Beat the butter and sugar and then add the egg and vanilla.

2. Sift together dry ingredients and stir in the oatmeal. Incorporate the mixed dry ingredients and chocolate into the butter mixture.

3. Roll into balls and use your fingers to flatten onto a non-stick baking sheet 2 in. (5cm.) apart.

4. Bake for 8 to 10 minutes, Cool 5 minutes. When cool, Store in an airtight container for 4 to 5 days.

*Recipe Courtesy of 500 Cookies pg. 23 & 131 By Philippa Vanstone

*Pictures Courtesy of Mysexykitchen