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.suka.SUKI.suka.SUKI .sekadar.MELEPASKAN.tekanan.DALAM.hati.

By: a t Y Y a is art Y art

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Sunday, 30-Aug-2009 05:46 Email | Share | | Bookmark
candid street at kota bharu,kelantan. [ B&W]

Sunday, 30-Aug-2009 05:39 Email | Share | | Bookmark
candid street at kota bharu,kelantan.

Monday, 9-Feb-2009 12:51 Email | Share | | Bookmark
sang C O M E L !~

saya kekasih hati aqqif azhaad.
anda percaya?

Sunday, 4-Jan-2009 18:39 Email | Share | | Bookmark
hari hari M A U U U !!

hari harii mauuuuu!!
apa mau bikin?

"please USE ME syg "

uish.korang pikir apa ni?
tak pikir sama macam aku pikir kan?

oh , bagus!

Sunday, 4-Jan-2009 16:47 Email | Share | | Bookmark
T A P A I weh tapai!

Tapai, also tape (pronounced "tah-pay"), is a traditional fermented food of Indonesia, although present in some form throughout South-East Asia. It can be made from various starchy staple foods including grains and tubers, each giving it a distinctive taste and texture, and often a specific local name. Tapai tastes sweet, tangy, a bit yeasty, and is slightly alcoholic (or not so slightly, if left to ferment longer).

The following recipe is for a common variant called tape ketan (ketan means glutinous rice; when made with black glutinous rice, it is tape ketan-hitam).


* 2 cups glutinous rice (sticky rice)
* 4 cups water
* 1 cake of ragi tapai (see notes)
* Optional: a couple of drops of pandan paste (to colour it green)


The tapai will ferment over the next two to four days. After about two days, it should start to show a little liquid at the bottom of the jar, and will start producing a distinctive smell of tapai. At this point, the tapai can be considered complete, although it will taste better after a couple of days kept in the refrigerator.

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