FoodBlogroll

Assalamualaikum and Salam sejahtera to all…

Assalamualaikum and Salam Sejahtera to all… Obcces is on its 12 th month this month and by the10 th of March this year it will be one year in the internet.   Since obcces went online there were goodcomments and of course bad ones too.

Because of my new arrival, I don’t have much time to post these days – but I just had to pass along this information: on Valentine’s Day, the Chocolate Bar (19 Eighth Ave.) is holding a Hot Chocolate Happy Hour.

Assalamualaikum and Salam Sejahtera to all… Pizza pronoun as ‘pi:t-sa’ as how Italian wouldsay it, some people from this region call it ‘pisa’ ‘pija’ or ‘piza’ or evenpijaa, anyhow they would call it, as we know it is always referred as ‘Pizza’ –the world’s popular dish.

Assalamualaikum and Salam Sejahtera to all… In few days 2009 will become memories and 2010 will open a new line of happiness, joy and fun (what about misery?)  This going to be my last post for this year and I will try to update as much next year..

Assalamualaikum and Salam Sejahtera to all… Some people say food is the common ground to bind everyone.How do you find this true? It is fact that we need food to survive andingredient is just that important for good food

Assalamualaikum and Salam Sejahtera to all… Cooking with alcohol, well as a Muslim, I am well aware oflimit in my food that I eat everyday or cooking, though there is alwaystemptation of wanting to try anything that is widely available in the marketand yet I still have to limit myself to do so. As my understanding, there isalways alternative/replacement ingredients, one close example is: Carbonara is never a ‘halal’ food and as replacement for bacon, we use smoked beef strip (whichtaste almost the same I think). This post topic is all about replacement for wine, morespecific is red wine.  I dare to say thatabout 40 to 60% blogs that I’ve been thru are talking about alcohol in theirfood and for some, about 60-80% were highlighted.

With its clubby, congenial atmosphere, Destino seems like the local restaurant that’s been around for years. It’s only been open for three, but the meatballs have already become legendary, and live jazz at the bar helps to nurture a loyal clientele.

Assalamualaikum and Salam Sejahtera to all… No risotto this time but I want to share one of a greatcolor combination salad turned amuse bouche designed by one of Brunei ’sgreatest Chef… (lol! I wish I am). The idea of having polenta as mainingredient is because we always have veggies/meat/seafood as salad and actually got fedup with it, then I turn this dish to a stunning pre-starter course for one bitereason, having the whole salad in your mouth, wow!!! shot me people!… lol! It is actually a double sized of amuse bouche but for thosewho have a big mouth like my friend Samanta Bajingan can swallow the whole thing at one time… and this one yousee in pictures were made double size (two polenta, one is hiding undermesclun as base), so, I don’t basically called it amuse bouche but it is stilla stunning pre-starter course… Polenta cut into a rectangle size measuring: 2cm X 3cm wide and0.5cm thick, baked at 200’C oven until light brown color companied with mesclunsalad, grilled asparagus, grilled red bell pepper, caramelized onion, sauted shemeijimushroom and garnish with baby basil.

Dapper young gents in ties and newsboy hats fix sharp espressos and velvety cappuccinos at this heralded new coffee place. The adjoining hotel lobby, where most of the customers sit, is a very picturesque room in which to take coffee – as we sunk into comfy chairs, my friend and I admired the detailed mosaic floors and antique library desks