All about me !!





Proudly present..

jeng3..

Name given is Siti Nor Hajar binti Hassan

I was born at 2nd August 1993

and... i'm from Kuala Terengganu

of course i'm a female.. ^_^

studying in Kirkby International College.. which is the best college i've ever been.. muehehee

so proud to be here..

and lastly about me.. i love making friends.. (",)

this is me..
  My favourite food


 Tom Yam 

Recipe to make Thai Hot n Sour Tom Yam


  1. Prepare all the ingredients. Remove the outer layer of the lemongrass stalks and cut off the end. Cut into 1-2″ pieces and smash with the side of a heavy knife to release flavor. Tear the center vein off the lime leaves. Slice your galangal into thin slices. Cut the tomato into 6 pieces lengthwise. Peel the skin off the shallots and smash lightly. Clean your coriander roots well. Smash the fresh chilies with the back of a heavy knife, or in a mortar and pestle. If using fresh Thai straw mushrooms, slice the bottoms off and cut in 1/2 lengthwise. If making the version with milk: roast the dried chilies until fragrant and browned in a dry wok on medium heat (see note).
  2. Clean the shrimp by peeling off the backs and snapping off the top part of the heads, but leave the fat on at the base of the head (the reddish brown goop). This is very important, as that fat imparts a signature flavor into Tom Yum Goong. Don’t discard it. Then, peel out the legs + intestine underneath, but leave the tails on. Set aside.
  3. Boil the broth on high until it comes to a rapid boil. (see note about broth below). Add the lime leaves, lemongrass, coriander root, galangal, shallot(s) and tomato. Boil for 4-5 minutes until the broth tastes herbal. if you’re using fresh ingredients, 4-5 minutes should be enough. In a separate pan, boil the mushrooms in plain water.
  4. After you’ve boiled 4-5 minutes, add a pinch of salt and the shrimp. Strain the cooked mushrooms and add them to the soup as well. Cook until shrimp turn pink, about a minute.
  5. Add the fish sauce and remove from heat. You will now season the soup.
  6. Add lime juice, chili paste, smashed fresh chilies. Taste the soup. Is it sour? Is it salty? If no, add a bit more, 1/4 teaspoon at a time.
  7. If making the version with milk: Add the milk and dried chilies. If doing this step you’ll need to add a bit more lime juice and fish sauce as the milk tames it down a bit. Add about a teaspoon more of each.
  8. Add cilantro and serve. This soup is best served really hot.




My Adorable Syabab Musafir Kasih

You know what?
recently i kinda adore Syabab very much..
Maybe the recent post at his Fb made me interested with him..
ehhh.. not him laa.. his post.. 
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profile of Syabab Musafir Kasih ( Rusydee i think)

born at November 13

an active blogger

u guys can follow his blog at http://selamattinggal.blogspot.com/..

he is an artist..

Adore him sOo much..hehe














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