Sabtu, 17 Desember 2011

Saya tidak terlalu bisa menggambar topi.. :P
Replika yang saya buat berdasar ilustrasi yang ada di buku World Architectur

Kamis, 15 Desember 2011

Seeing d' Rain

Saya membuat sketsa ini saat saya sedang marah dengan seseorang... hi hi hi... ^___^ yah tapi itu sudah lewat..

Kamis, 08 Desember 2011


crunchy lemon muffins (Alison Holst)
2 cups self-raising flour
3/4 cup sugar
75g butter
1 cup milk
1 egg
grated zest of 1 large or 2 medium-sized lemons
1/4 cup lemon juice
1/4 cup sugar

Preheat the oven to 200C. Coat a 12-hole muffin pan with baking spray.
Stir the flour and place it into a fairly large bowl. Add the first measure of sugar, and using a fork, toss to mix. Melt the butter in the microwave. Add the milk, egg and lemon zest, then whisk together with a fork until combined. Tip this mixture into the dry ingredients.

Mix gently, using a flat-bladed stirrer, until the dry ingredients are dampened, but the mixture still looks rough. Spoon the mixture into the prepared pans, try to put only one rounded spoonful into each hole (I forgot to do this when I was spooning in my mixture!)
Bake for about 10 minutes, until the tops of the muffins are lightly browned and the surface of a muffin springs back when lightly pressed. While the muffins bake put the juice and the second measure of sugar into a small bowl. Without stirring to dissolve the sugar, use a pastry brush to apply the sugar and lemon mixture to the hot, freshly cooked muffins in their pan. Repeat until all the lemon mixture is used. While the muffins are still fairly hot, lift them carefully from the pan onto a wire rack to cool. Serve them warm or reheated with tea or coffee, add to packed lunches or enjoy on any other occasion.



2 Napa (Chinese) cabbages
1 yellow onion
5 green onions
8 cloves garlic, about 2.5 tablespoons
1-1/2 tablespoons ginger root, minced
2 teaspoons sugar
1 tablespoon crushed red pepper
2 tablespoons Chinese red pepper powder
Thai fish sauce
Kosher salt


Before starting make sure all cooking utensils, including hands, are very clean. I washed everything with soap and water, and thoroughly rinsed under hot tap water. Kimchi is a fermented product, you don’t want to add bacteria that will spoil the batch.


Remove outer leaves of cabbage.


Slice cabbage in half. You want the two halves to remain intact for now. Rinse the cabbage well under the tap, including between the leaves.


Spread the leaves apart and rub/sprinkle salt on all sides of each leaf, putting more on the thicker areas of the leaves. Some people soak the cabbage in a brine solution. The idea is to force the cabbage to give up water and to soften.


Within two to six hours the cabbage should be soft enough. It depends on how much salt you use. I salted mine four hours. You can see in the picture above how limp the leaves are. The ends of the leaves should be soft while the base of the leaves remain somewhat crunchy. The next step is to rinse the cabbage three times under running water, squeezing the water out each time. The halves should remain whole but don’t be afraid to really squeeze and twist hard. The idea is to get as much salt off as possible. Set the cabbage in a colander, cut side down and let drain while you make the sauce.


In a large mixing bowl combine, crushed pepper, powdered pepper, sugar, ginger and garlic. Add enough fish sauce to this mixture to make a paste. Slice onion and green onion into bite size pieces and mix with the paste.


Remove stem from the cabbage and cut the rest into bite size pieces, mix with the paste until all the pieces are coated.


Now all that’s left is to put the batch into a covered container, let it ferment at room temperature for one to three days, and then refrigerate. I let mine ferment for 64 hours. The time really depends on how sour you want the kimchi . The longer you leave it at room temperature, the more sour it gets. Also be aware that the fermentation continues after you put it in the refrigerator, it just slows considerably. A good way to judge how sour the kimchi , is to taste it each day. Just make sure you use a clean utensil; you don’t want to introduce bacteria that could spoil the batch. Another thing, the lid on the container should allow some air to escape. As the kimchi ferments it lets off gas which could cause a tightly lidded container to explode! Enjoy your kimchi as a side, with soup, eggs, rice, whatever you like.