Petang semalam (Rabu) KL hujan lebat, dari Greenwood ke Lembah Pantai satu jam 5.00-6.00 petang, ambil Faid kemudian ke Subang 1 jam 45 minit 6.00 - 7.45 mlm. Positive thinking - peluang untuk kami berbual/bersembang dengan Faid dan untuk Faid merasa suasana jam di KL he he he (rasalah Faid!).
Anie dah lama sampai, dah siap makan pun - kami ni seperti datang dari Ipoh pula; lapar juga! Kata Azah janji tea time dah nak soq/sahur. Lepas Maghrib terus makan - lontong, brownies, kek oren, epok-epok, tart blueberi dan Tutti Frutti. Semua sedap - memang sedap sebab Azah memang CHEF kami. Tunggulah satu hari nanti berkat doa daripada kami kawan-kawan - Insya Allah.
Kemudian mulalah bab soksek-soksek; bukan mengata tetapi cerita lama tentang pengalaman 23 tahun Azah di luar negeri - Indonesia, Thailand, Filipina, Saudi, Kanada, Australia, India, Libya, US, UK (sekadar teringat) dan juga cerita pengembaraan/percutiannya. Sekitar dua jam memang tak cukup; perlu sambung sesi lain sebab nak tengok koleksi pinggan mangkuk lagi! Hai memang seronok - tu pun belum tengok habis sekadar yang tercapai depan mata je barisan depan je... barisan belakang yang berlapis-lapis belum selongkar lagi. Yang bawah katil, dalam kotak, atas almari dan dalam stor perlu sesi tambahan he he he. Lepas tu sesi tengok rumah pun belum habis sebab ada bilik belum kemas lagi dan bilik yang berpenghuni - belum juga habis tawaf dalam rumah - memang perlu sangat sesi tambahan.
Kami berjanji selepas ni kami akan berjumpa lagi untuk sesi masak-memasak pula - Bila? Entah!
Mama dah minta kebenaran Azah untuk muat naik gambar rumah hanya dalam blog bukan dalam FB. Memang cantik/unik dan mama ingin berkongsi gambar terutama pinggan-mangkuk dengan rakan blog sahaja - tak ramai pun!
Quais Kan
Musab
tangkap gambar dalam gelap kut babies bangun
opah/tok nak sembang
koleksi lampu dari Turki (baru beli bulan lepas)
ruang santai ala Arab
Hawa (anak Anie, suami Turki)
lontong yang amat sedap bukan sebab mama lapar tau!
lodeh, sambal tumis daging, kuah kacang & telur
rock sugar
sambal sotong kering
brownies untuk hari lahir Anie
sudu dari Turki
koleksi lampu dari Iran, Turki dan tak ingat negara lain
Turki
Turki
tengok resipi jap - sekadar sambil lalu je
koleksi mug/cawan para atas
para bawah
mug Afrika Selatan (black)
Afrika Selatan (black)
Afrika Selatan (black)
tangkai mug Afrika Selatan (black)
Afrika Selatan (black)
pingan mangkuk
Afrika Selatan (black)
Libya dua dari bawah, Kanada, Iran (bawah sekali)
Afrika Selatan (white)
Afrika Selatan (white)
Arika Selatan (white) pinggan berkaki
Afrik Selatan (white)
Afrik Selatan (white)
maksud black dan white merujuk kepada warna kulit pembuat
seni masaing-masing ada kelainan pada corak seramik
Morocco
Afrika Selatan (white)
Afrika Selatan (white)
...banyak lagi mama tak sempat ambil gambar terutamanya acuan berasas tembaga; kuih cara, baulu, roti jala, periuk/belanga pelbagai saiz (tradisional), manakala acuan moden seperti ginger biscuit, christmas biscuit, acuan silicon madeline dan pelbagai lagi. Lain sesi pula ye. Insya Allah!
semua 23 set tangine
periuk tembaga buatan tangan dan tangine paling besar
set pinggan-mangkuk putih
hadiah rakan
acuan shortbread
walaupun di tingkat 10 ...
bela pokok bunga
segar kan!
banyak pula bunga - baja taik kambing
hadiah kulit kayu manis untuk kami semua
ni hadiah Faid
bilik baby (sekarang di New York)
bilik anak sulung (sekarang di Hawaii)
sebab minat yang sama
serbuk koko, coklat dan vanila
vanilla pod
Dapat semua ni dan suka sungguh - vanilla pod & vanilla essence seperti dalam rancangan Ina Garten Barefood Contessa dalam saluran 727 Astro. Nanti bila anak Azah balik bercuti dia janji akan beri sebotol (yang dapat ni pun dah banyak entah bila nak habis). 1/2 botol vanilla extract, 6 vanilla beans/pods, 6 sudu makan serbuk koko, 4 coklat masak, sebatang yang panjang kulit kayu manis dan 1 sudu teh saffron untuk dibawa balik sebagai hadiah.
Vanilla Beans
Vanilla is the fruit of an orchid plant, which
grows in the form of a bean pod. Although there are over 110 varieties of
vanilla orchids, only one, Vanilla planifolia, produces the fruit which gives us 99 percent
of commercial vanilla. Another genus, the Vanilla
tahitensisgrown in Tahiti, does produce
fruit with a more pronounced aroma, but debatedly less flavor.
Vanilla orchids are grown in tropic climates, primarily Mexico, Tahiti, Madagascar, Reunion, Mauritius, Comoro, Indonesia, Uganda, and Tongo, with three-fourths of the world's supply coming from Madagascar.
In order to produce the fruit, the orchid flowers are laboriously hand-pollinated at a very specific time of the day when the flowers are open during a short one-month flowering period. The fruit is not permitted to fully-ripen, since this will cause the beans to split, thus losing commercial value. Hand-harvesting occurs four to six months after the fruit appears on the vines.
Once harvested, the green beans go through a treatment process lasting another six months where the beans are soaked in hot water, rolled in blankets to "sweat," dried on flats in the sun to evaporate the water, and then stored in a ventilated room to slowly ferment and produce their unique aroma and flavor.
Quality and aroma of the vanillin flavor varies by growth location, since some areas produce beans with higher vanillin content. The resulting dark brown vanilla bean is usually 7-9 inches long, weighs about 5 grams and yields about 1/2 teaspoon of seeds.
Vanilla orchids are grown in tropic climates, primarily Mexico, Tahiti, Madagascar, Reunion, Mauritius, Comoro, Indonesia, Uganda, and Tongo, with three-fourths of the world's supply coming from Madagascar.
In order to produce the fruit, the orchid flowers are laboriously hand-pollinated at a very specific time of the day when the flowers are open during a short one-month flowering period. The fruit is not permitted to fully-ripen, since this will cause the beans to split, thus losing commercial value. Hand-harvesting occurs four to six months after the fruit appears on the vines.
Once harvested, the green beans go through a treatment process lasting another six months where the beans are soaked in hot water, rolled in blankets to "sweat," dried on flats in the sun to evaporate the water, and then stored in a ventilated room to slowly ferment and produce their unique aroma and flavor.
Quality and aroma of the vanillin flavor varies by growth location, since some areas produce beans with higher vanillin content. The resulting dark brown vanilla bean is usually 7-9 inches long, weighs about 5 grams and yields about 1/2 teaspoon of seeds.
TERIMA KASIH AZAH
ambil dari FB Azah
salam. sukanya tengok rumah cantik dgn kusyen arabnya, dengan pinggan mangkuk yg cantik, terutama periuk pelbagai warna dan periuk tajine tu! juga lampu 'arabian nights'nya.
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