student chef~

frying my 1st egg way back 11 years ago and started playing with knives and fire in the kitchen since form 3 has basically trained me to identify what food is edible and what is not. plus, adding staying away at a total of almost 2 years now has increase my of course my skills and also.. most important of all, immune system(MAN in kenawai according to emily). so.. if you take exams levels as a comparison... i guess i have already reach STPM / a-level / pre U state?? haha.. sounds high huh??

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butter cake with coffee layers in between

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with the improvement(or is it by pure luck??) i still own 10 fingers without much scaring from kitchen injuries. of course i didn manage to stay in the kitchen without cuts and burns, but i guess, some people did have part of my DNA in their food when they eat?? nah.. not blood.. just some of my lose epithelial cells from my skin, [ this part has been censored by the writer]. ok.. thats kinda gross... and guess what, my blog is exposed to my housemate!! (daily customer of my cooking) i am so going to frighten them off.... ops...
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noodles, steak and chinese cabbage
[combination of eastern n western food]

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being a student cooking is sometimes fun and sometimes pain in the @$$. cooking will be fun when things you cook turn out well and beyond edible. and of course if when you can make new recipes with the existing left overs in the fridge. impressive?? wait till you experience what can people (especially students..) do when they are extremely hungry in the kitchen. while the fun part is when we enjoy our meal, the part where you wonder what to cook with 24KG of chicken quarters is really a pain in the tooooT! and yes, we bought 24KG of chicken quarters which lasted for almost 2 months. i seriously wonder how to mum's and sometimes dads appear dishes that their kids never find bored.... any ideas how they do it?? is it with TLC towards their cookings??
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chicken pasta.. white sauce

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the so-call-rule of cooking in this kitchen, as long as is edible, is good. simple huh?? wait till you see the combination. lets name the eaters A,B,C, & D. A n B doesn't eat tomato. A n C doesn't eat brinjal. B doesn't eat cucumber. while C doesn't eat mushroom. the best them, D, eats everything. B very much prefers chinese, while C doesn't really take spicy stuff. A likes hot soups, B eats everything with chili on it. C whereas likes potato. B don't like sour stuff. and B prefer un-smelly fish, A likes noodles t . SOOOOooooooooo....... to meet up with the rule of cooking.... not that hard actually... just impose the 2nd rule.. RULE NUMBER 2: if you don't like it.. don't eat la.. hahahha... ok.. thats not nice to say... remember?? my blog is exposed to my housemate now.. =P
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seafood pasta.. white sauce

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well, of course, each chef has their own favourite dish to prepare. personally, i like preparing dishes that has the minimal washing to do after that. minimal washing means, the ability to have cook something with carbohydrates, fibers and protein all in one go. and best of all, you can enjoy the meal straight from the pot or wok. see how efficient is that?? (another words for..... l-a-z-y).
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butter cup cakes..

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ok then.. i will now end this with a question.. i was planing to post some 'edible' recipes around.. 1 for my future reference and 2nd maybe i could exchange some recipes from others.... well you know to solve the 'what-to-cook-for-dinner' question.. what do you think??

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p/s: my aunt has a recipe blog.. so check it out =)