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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).

Ingredients

* 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)

Fermentation

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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