dah lama x buka

perh berkurun x tulis blog...

TETERBANGLAH AKU KE EUROPE 2 BULAN LAGI....

ni lah akak aku yang stay kat London....

da lame x jumpe die...

Nampak nye lagi 2 bulan je aku nk tggal MAS ni wat sementare waktu....
tapi aku ade prob la.....

No money no talk, mak aku suroh simpan duit nk wat blanje kat sane nanti...

adoi ....

dah la 1 pound RM5....
lau aku ade RM500 pon baru dapt 100pound...
adoi pokai...

pastu nak stay kat sane 3 minggu lak tu...

ntah dapt beli ape jew ntah....

tapi yang best aku dapt travel kat sluroh EUROPE...

x saba nak gi sane, gi tempat org la katekan..

lidah aku ni tepakse la kene lembootkan cket, yelah nk speaking kan....

hurm.....

aku akn betolak gi London 14 may ni....
n aku blek 5 jun... agak lame disane...

kat sane akak aku yg bawa gi travel, yelah die kan da stay kat sane 4 taun....

da sampai london, then akak aku nk ajak gi paris n switzerland... n die ajak aku hikking gunung kat sane..... hui best nye.....

ape yang penting nak kene cari

DUIT DUIT DI MANA KO DUIT?

cian kat die (SHAZMEER KU)...

tepakse bejauhan lame sangat,insyallah aku cube kontek die dari sane k....
mesti rindu sgt!!!

Lom pegi lagi dah rindu...

adoi.....

ni yang susah!

ati x senang kat sane nanti...

huuhuhu

M melanda

bosan la x tau nk tulis ape.....
saje edit2 blog...
kemalasan melanda....

lalu jew....

lalalalalaal lulululu.....
hurm ........
nothing...
huhuhuhu

raye2

SELAMAT HARI RAYE MAAF ZAHIR & BATIN..........

...................................................................................................

GLAZE

• Glaze is cooking technique.


• A glaze in cooking is a eating of a glossy, often sweet, sometimes savory, substance applied to food typically by dipping, dripping or with a brush.


• Egg whites and basic icings are both used as glazes.


• For example doughnut glaze is made from a simple mixture of powdered or confectioner's sugar and water that the doughnuts are dipped in, or some pastry doughs have a brushed on coating of egg white.

PUREE

• Puree and mash are general terms for cooked food.
• Usually vegetables or legumes that have been ground pressed, blended and sieved to consistency of soft creamy paste or thick liquid.
• Puree of specific foods are often known by specific names example is mashed potatoes or apple sauce.
• The term is of French origin, where it meant in Ancient French.
• It is common to puree entire meals ( without use of salt or other additives) to be served to toddlers and babies as sufficient, nutritious meals.