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| Friday, 25-May-2007 12:59 |
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asyik tak sempat....
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dear frens...
adusss... aritu ada gak jln projek cake masa mother's day...tapi tak sempat nak ambik gambar... 
insyaallah this fp i will update in a few weeks time, as i need some time to concentrate on my work...asik tak settle2 
to all...thank you for dropping by....see you soon...insyaallah
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| Tuesday, 3-Apr-2007 13:21 |
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Kek Marble Coklat
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Kek Marble Coklat
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Keratan rentas kek
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bagi rakan seopis
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I have this wonderful book about Chocolate by Patricia Lousada. I will definitely try more of her cake recipes in the near future...especially the Dessert Choc Cake part! 
Kek Marble Coklat
[A]
250 gm butter
220 gm gula caster
[B]
4 eggs
vanila essence
2 tb milk
[C] (sifted together)
125 gm tpg gandum (saya pakai cap cempaka)
125 gm tpg jagung
1 tsp double-acting bp
[D]
2 tbsp cocoa + 1 tbsp hot water
90 gm choc, melted
Method:
[list]Cream [A] together till fluffy. Do not use HIGH speed...kalau mixer yg ada sampai 8 speed tu pakai no 3 aje. Keruk le dlm 2-3 kali...
Mix [B] together with fork. Pour gradually in quarters into [A]
Mix [C] into mixture in three batches
Pour half the mixture into a greased and floured tubular cake pan
Mix [D] into the remaining half
Pour cocoa mixture unto plain mixture
Swirl with spoon for a little marbling effect
Bake 170 degrees centigrade for about 45 min
| Quote: | MAMAFAMI...hi mama!!! welcome to my fp! been a very, very regular visitor to your most wonderful fp for a long long time...Love your stories about your children Syahmi and Fatin...Syahmi will be back soon Mama!! Cheer Up
NINI...akak ada googlechat? senang sikit...akak nak buat apa kat fotopages tu...kalau saya tau insyaallah saya tulun guide...sifu sebenanya si Fatimah Julia Romeli tu...hehehe |
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| Sunday, 1-Apr-2007 12:00 |
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COKLAT DGN FILLING STRAWBERRY FONDANT
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I went mad. Freakin mad at ICCA. Bought some really uncommon stuff, I mean stuff that most normal ppl would never even heard of!  Nevertheless, the place is paradise. For ppl like me.
This is my long-anticipated candy thermometer. NOW I can make my syrups at any stage with confidence! 
Learnt this through a VCD...bought it from a friend. Since I'm going to face some hefty scraping work for the fondant cream, I decided to use compoun choc instead of my pure choc block to avoid tempering works...
Kulit coklat:
Dalam 200 gm dark coklat compound, dipotong kecil dan dicairkan
-saya cair pakai double boil...tapik sebenanya tuk carik keje....cair dlm microwave on HIGH dlm 30-45 saat cukup!!
Krim Fondant:
25 ml glukosa
200 gm gula pasir
75 ml air
1/4 sd teh cream of tar tar (saya pakai Nona ada cop halal nya)
1 sd makan shortening
Isi Strawberry Fondant:
2 sudu makan jem strawberry (jgn yg berair sgt)
2 titis paste srawberry
2 sd besar krim fondant
-Kacau semua hingga sebati, masukkan dlm piping bag
Cara:
Buat kulitnya dulu....caranya pipe or sudukan melted coklat atas mould ceklat sampai penuh. masukkan dlm fridge dlm 4-5 minit sampai separa beku..pastuh tuang semula coklat tuh dlm mangkuk nya. sapu bersih baki coklat yg melimpah kat mould ngan spatula. sekarang kat dlm mould cuma tinggal 'kulit' coklat aja. masukkan semula dlm fridge.
sekarang buat krim fondant. campurkan sumer bahannya, kacau rata pastuh masak hingga suhu cecah 115 darjah celcius. ni kena pakai candy thermometer. thermometer tuh bebulinya jgn cecah periuk...kalau takde themometer, dlm 4 minit atas api test sudukan sikit gula tuh dlm mangkuk isik air. kalau gula tu terus mengental maknanya dah ready . bila dan kental, benamkan sikit periuk tu dlm bekas isik air utk sejukkan dia cepat2. pastuh lap periuknye punggung bagi kering. readykan apa2 surface yg rata dan sejuk cam marmar or cookie sheet ngan scraper siap bergris ngan shortening. tuangkan adunan tuh pastuh scrape adunan ke depan dan patah balik hingga dia jadik putih kental (saya buat 40 minit woooo). nanti rujuk gambar later yeh!
Ni gamba fondantnyeeee...
bila krim fondant dah siap, campurkan 2 sudu besar daripadanya dgn bahan strawberry filling. masuk dlm piping bag. yg lebih krim fondant simpan dlm bekas kedap udara.
pipe strawberry filling atas kulit coklat hingga 3/4 penuh.
pipe lebihan coklat cair atas filling sampai tertutup kemas. ketuk2 mould supaya keluar gelembung udara. pastuh masuk fridge dlm 15 minit....siap!
P/S: yg dlm VCD pakai White choc, pastuh dia warnakan badannya pink ngan daunnya hijau....(colour pakai oil-based tau) saya takde white choc...lagipon tak baper gemar pasal musti dia manis giler nanti....tapik kalau pakai white choc CHOMELLLL sgt2 pasal bentuk dan warna sejibik strawberry!!!
P/S: err...please excuse my disected choc pic! still clueless in doing close-ups 
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| Saturday, 24-Mar-2007 11:42 |
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Updates Xtravaganza!
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Err...okay...not extravaganza....but good enough for me!
A bit short on time...I think I'll edit more later...but here goes some codes to beautify your fotopages...
| Quote: | TO ADD 'BIG' PICTURES:
At your fotopage, click the already uploaded picture to enlarge it
Copy the URL of the enlarged picture
At "Edit" type: <Img>URL_OF_ENLARGED_PIC</Img>
Click "Save"
TO ADD TITLE- DISPLAY PICTURE:
Click "Settings"
At "Tag", type: <img src="YOUR PIC'S URL"></img> |
Sila tgk gambar dulu ye....
Waffle with Fresh Cream n Cherries
Ni resepinya
Ni bukunya...
Pedessss pedess (aku tambah cili lebih sebenanya...lebih dr 2 sb rasa)
My First Decorated Cake
Wait Mr SHREK!!! Did you miss your cake??? Hahaha....*I know what your thinking*...
Ok...excuses excuses...nonetheless I'll digress....
"I'M OUT OF SUGARPASTE!!! THE STORES ARE OUT OF SUGARPASTE!!"
so...I deviate towards marzipan instead....and you KNOW that marzipan ain't snowwy white...its...its a rather creamy-off-whity paste if you know what I mean...making it a less-than-perfect choice for icing colouring
I made this cake specially for my dear friend Win who's getting engaged on Saturday (IS engaged at time of writing)
I wanted to make a blue-coloured paste, as blue is her ULTIMATE favorite colour.
So, like I said, sugarpaste is being really COY these days, so I bought a 1/2 kilo of marzipan instead. I was imagining a beautiful, smooth baby-blue paste elegantly covering my buttery butter cake
Happily, I dotted my marzipan with 3 BIG dots of blue food colour..
Happily, I kneaded and kneaded....until....YAAARGHHHHH....what's THIS??? GREMLINS???
Oh dear, my marzipan is fast turning into a sickly, GAUDY turquoise! HUWAAAAA
Anyhow, anyway, with nothing left to lose, I covered/abate the 'gaudy'ness with some subtly colored buttercream...
I rest my case....
| Quote: | IDA....tak tgk live itu warna biru lagi....hehehe
RINN....ahaks...sape lagi yg nak dengar bebelanku...yg cam plastik tu pasai gatai gi gelek atas palstik wrap! |
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| Thursday, 15-Mar-2007 04:39 |
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Biskut Raya!! (Tahun Lepas....hehehe)
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Hahaha...ni gamba arkib pc ku....biskut raya tahun lepas. Yang Tat Nenas ngan Sarang Semut tuh resepi Kak Liza, yang Sultana Squares tu resepi Kak Roziyati....(geng RNet gak)....sumer telah mendapat sambutan yg hangat dari sanak sedara teman teman sepertumpangan...hahaha...walaupun tukang buatnya amaturs.
Resepi nanti update...la ni rasa seminggu takde  ....
| Quote: | MAMA...Everyday kita RAYAAAAAAA
RINNCHAN....hahaha...takde la tara berani jual lagi...nanti la dah konfiden buat beskot....baru fikir jual 
KAK JENI....Bar Beri Biru...meleleh le ayaq lioq ni...tgk gambaq lagi la....post meh from Riyadh (Kak Jeni kat sana kan?) wif lorrrveeeeee!!
NINI....boleh saya ajar apa yg telah diperturunkan!! Yg mengajarnya Fatimah Julia Romeli...geng RNet gak...nanti saya emel steps....tapik next week kot...la ni nak outstation dah
BEBI DA DA....aku nye camera (OLYMPUS IR-300) mmg ade function "FRAME"...aku pon belasah je la guna...text tu aku edit pakai software dia provide... |
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| Thursday, 15-Mar-2007 02:35 |
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Brownies Kukus
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Few weeks ago, as I was strolling along UG Level of Midvalley, I've noticed one new interesting stall opposite of the Famous Amos stall. Its called "Jawa Manis". They specializes in Indonesian-style Steamed Brownies...so I decided to give it a try...DELISH!
So...as usual...I went recipe hunting at my most trusted sites....RESIPIDOTNET to search for the 'clone' recipe....and I found it.! 
Definitely a TNT (TRIED N TESTED) recipe by the members. contributed by Saudari Roylazim (thanks darling!)...I've tried this a while ago....
| Quote: | MARBLE CHOCOLATE CHEESE CAKE - roylazim
bahan A
180 gm butter (saya pakai half butter half marjerin)
20 gm cocoa powder - ayak (half cocoa, half dark cocoa)
170 gm gula castor
3 biji telor
120 gm tepung naik sendiri - ayak
1 tsb baking powder - ayak
bahan B
250 gm cream cheese
60 gm gula castor
1 tsb vanilla essence
1 biji telor
- pukul bahan A seperti biasa kita buat kek (jgn kembang sgt)
- dlm mangkuk berasingan, pukul bahan B
- masukkah separuh bahan A, pastu masukkan semua bahan B, akhir sekali baki bahan A tadi.
- Saya bakar cara steambath.
NOTE: I've made double the recipe. I used my 12" square cake pan and steamed it in my BIG GIANT steamer that I've bought from Pekan Rabu!!!! Steamed it for a good 2 hrs ++!!!!
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| Quote: | | MAMA....adik beradik sepupu sepapat tuuuu....err...saya sebenanya tatau ek apa beza brownie ngan kek hahaha ...tapik texture kat JAWAMANIS mmg cakey hantar sekotak???boleh....kita blogging thru post...mama antar kek ngan buttercream bunga rose trademark mama tuuuuuuuuu |
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| Wednesday, 14-Mar-2007 12:00 |
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Kari Kepala Ikan ala2 Utara and Handmade Choc!!
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Kari Kepala Ikan....definitely finger food...i mean...you can't exactly eat these with your usual fork and spoon....it's a crime!!
This recipe should produce a thick and spicy curry dish...and it does take some time to make....but...its worth it
| Quote: | Kari Kepala Ikan Ala Utara
4 s/b minyak masak
2 sprigs daun kari
1 sudu teh halba campuran
6 ulas bawang merah
4 ulas bawang putih
4 s/b serbuk kari ikan adabi
2 s/b serbuk cili faiza
1 1/2 s/b asam jawa + 2 cawan air
1 biji terung kecil, belah into wedges
1 kepala ikan tenggiri...basuh dan belah dua
2 biji tomato kecil, belah empat
2 biji cili hijau
blend bawang2
satukan serbuk kari + cili + sikit air utk jadi pes pekat...ketepikan dulu
dlm periuk sederhana besar, tumis daun kari + halba sampai harum dlm seminit'
masuk bawang blend kacau sampai agak perang
pelankan api, masuk pes kari. kacau ngan senduk kayu sampai pecah minyak (dlm 20 minit)
masuk air asam dlm separuh dulu...kacau2...sampai didih
masuk terung....biar 3 minit
masuk ikan dan tomato...biar 4 minit
masuk cili...garam dan gula...kalau perlu tambah air asam lagi....siap!!
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Inspired by Mamazieza's shiny handmade chocolates, I've mentally decided few weeks ago to try 'em....At first I wanted to temper the choc the conventional way...which is by melting choc to 115 degrees then pour em on a marble slab and 'slap' em till the choc reaches 80 degrees C....errr...but where on earth can I find a Candy Thermometer???  I can't seem to find it anywhere...not even at Bagus Shah Alam...I'm not ready to go to ICCA PJ for that! Notorious parking crisis there...!!! And...not to mention the MARBLE SLAB????WHEree...??? Errr....White Horse perhaps??? Hahaha...
Luckily, I've stumbled upon Chef Jacques Torres' notes regarding tempering choc....he has one solution for small quantity choc....that is...breaking the choc into small pieces, put it in a glass bowl, shove it in the microwave HIGH for 30 sec....and incorporate the choc 'skins'...which is basically the choc at the bowl edges into the melted choc in the middle...reason for that is to incorporate the crystals at the edges into the melted choc....do this repeatedly for bout 4 minutes...then spoon it in pretty little choc moulds...refridgerate for 10 minutes...and it should be ready!! Easy peasy lemon squeezy....hahaha
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| Friday, 9-Mar-2007 01:03 |
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BANnaaNNaaaaRamAA.......
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Bananalicious...
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Askm.. hie hie!!
Ni buat Sabtu lepas...tapik baru nak masuk fp....there's always a good excuse to make Banana Cake...as banana is a 'prominent' fruit in my house! with just the two of us....there's always a chance for HALF the bunch to be OVERRIPE.....
Not the one to waste away still edible-but-mushy yellow berries (err...a fancier name for banana!)... i would always convert these into CEKODOK or PANCAKES or...well...CAKES!
But unfortunately I ran out of butter...what to do...what to do...fortunately my wits didn't desert me...so i quickly search thru my recipe pilings and found what I was looking for.....BANANA SPONGE CAKE recipe. I made HALF the recipe.
This very, very sempoiiiii recipe was from the ever resourceful Chef Farid...thank you Chef!
| Quote: | Chef Farid's Simple Banana Cake
1.Sponge Cake Mix 500 gram
Telur (B) 8 biji
Air 100 ml
Sedikit Perasa Pisang
2.Pisang Berangan 500 gram(dihancurkan)
3.Minyak Masak 100 ml
Proses Kerja:
-Adunkan (1) hingga kembang - High Speed
-Masukkan (2) kedalam (1) hingga sebari - Medium Speed
-Akhir sekali, masukkan (3), adun hingga sebati - Low Speed
-Masukkan dough kedalam acuan, hiaskan dengan Walnut
bakar pada suhu 180 c, selama 25 minit pertama.
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Did I mention my family ADORE these...?
| Quote: | MAMA...ni bila dah ada fp ni baru saya jadi 'obses' ngan kamera digital ni....pastuh yg function 'frame' tu pon baru nak cuba...kalau dak....jeling kamera pon tak!!! .pastuh acu ala2 munchkin yg gamba tang kanan sikit tuh baru first time pakai! beli dah 2 tahun kot!! hahahah |
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| Monday, 5-Mar-2007 15:56 |
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AYAM GORENG ALA ALA KFC!
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Ayam Ala KFC ngan coleslaw n mashed potato
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fokus jauh pulak...
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Yezzaaa.....
Colonel Sanders....WATCHOUT!!! hehehe....
The recipe for this dish was inspired by another "KFC" recipe I've learnt....the result....I dare say...ALMOST....
Like most Lauk...these don't require exact measurements...saya campak2 saja...hehehe 
Do try these....your kids will love it...insyaallah...
| Quote: | Ayam Goreng Ala KFC
4 keping ayam
Bahan Perap Ayam:
garam
serbuk garlic
lada sulah
serbuk ayam
Bahan Tepung:
semangkuk tepung gandum
2 s/b tepung jagung
2 s/b tepung beras
2 s/k serbuk penaik
2 s/b tepung goreng serbaguna (saya guna brand AGROMAS)
serbuk garlic
garam
serbuk ayam
lada sulah
Bahan 'Pelincir":
4 s/b dari adunan BAHAN TEPUNG di atas
sedikit air>>>secukup agar menjadi seperti batter Goreng Pisang
garam
lada sulah
serbuk garlic
serbuk ayam
Cara-cara
Perap ayam dgn BAHAN PERAP selama yg boleh (plg best seharian...)
Saluti ayam dgn BAHAN TEPUNG
Celup pula ayam dlm BAHAN PELINCIR
Saluti ayam sehabis baik dgn BAHAN TEPUNG semula
Deep-fry! |
BOraK BorAK....
| Quote: | NINI....timakasih laaaa sudi jenguk2 umahku yg masih sempit ni...ahahahaha....insyallah nak post banyak lagik recipes....
JENI....waaaa ur cyber cookbook sungguh maju lagi menggiurkan....arini teghasa nak buat sambal bilis la...hihihi
MAMA...waduhhhh takkan sampai KFC tutup kadai kot??? kembang la waa
RODZIAH...w'salammm....tima kacih jemput masuk rumah hihihi....thanks you for your kind words
KAK JENI...mmg kiub tu adik beradik serbuk ayam..tapi kena pecahkan betul2 takut berketul... |
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| Wednesday, 28-Feb-2007 17:07 |
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My DEBUT....Royal Icing!
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Askm and hie to all!
So this is my maiden debut  ...following the footsteps of maaanyyyy of my cyber friends from RESIPI.NET to rattle about things that we are MOST PASSIONATE about...ermmmm..FOOOOOODDDDD.....
Having my own fotopage is an idea that I've long dreamt about, but was neeeveeerrr realised due to sheer LAZINESS....and also for the fact that I've just owned a digital camera....(ye la tuuuu...penyakit M je sebenanyaaaaaa)
But truly, food has always been a passion of mine, especially baking. It's just a wonderful thing, the buttery BANANAish smell of freshly baked Banana Cake, or the rich smell of chocolate as the Gooey Gummy Brownies is almost ready...the list goes on an on...
May I quote something from a Mr Marcel Proust (nevermind who he is...its the poem that matter!)Its about....little French sponge cakes molded in shell-shaped mould called...MADELEINES..
| Quote: | "She sent for one of those squat, plump little cakes called "petites madeleines," which look as though they had been moulded in the fluted valve of a scallop shell. And soon, mechanically, dispirited after a dreary day with the prospect of a depressing morrow, I raised to my lips a spoonful of the tea in which I had soaked a morsel of the cake. No sooner had the warm liquid mixed with the crumbs touched my palate than a shudder ran through me and I stopped, intent upon the extraordinary thing that was happening to me. An exquisite pleasure had invaded my senses, something isolated, detached, with no suggestion of its origin. And at once the vicissitudes of life had become indifferent to me, its disasters innocuous, its brevity illusory - this new sensation having had on me the effect which love has of filling me with a precious essence; or rather this essence was not in me it was me"
Now that's what I would call waxing lyrical about a cookie! |
Ok, back to present day....masa saya duk selak-selak blog Chef Farid ...saya teringin le nak join kelas BUTTERCREAM di BAKERY RIA ACADEMY....tapi kelas Hari Ahad..Oleh kerana saya teramatlah KEDEKUT nak 'pakai' weekend...saya pon call la Chef Farid... makanya Chef dgn baik hati pon suggest saya join kelas ROYAL ICING with another girl....the class was on a Tuesday...took leave to attend this (yup!)
So...tadaaaa....inilah hasilnya yg sunggguhhhhh...err...tak seberapa....Tapi Alhamdulillah...banyak ilmu dapat...walaupun rasa cam dah biasa buat buttercake...tapik ada lagi cara nak improve the texture, relying on how we desire it to be.
Royal icing is quite easy to make....there's really no rigid measurements...just egg white and triple-sifted icing sugar....mix both ingredients vigorously...adding sugar as necessary until you get a thick paste...thick as in really THICK...then add food coloring...then you pipe as desired...reason for a REALLY THICK paste is to maintain the piped icing's shape...if the icing is runny it wont hold its shape (like what had actually happened to most of my cupcakes! )
As for the sugarpaste, err...actually I didnt make the paste from scratch....yup its ready-made...and...the design...errr...actually we were running a bit late...so I just piped the icing whichever way my hands allow it!
However...I do have several seemingly reliable recipes at hand....so...when I've successfully made it...I'll post it here...Insyaallah...and...also...being the ambitious Minah Jenin that I am...I plan to make my own SUGAR FLOWERS...yea yea yea...right!! Err....bye-bye RM5.50 flowers???hehehe
BOraK bORak....
| Quote: | 1) PENYU.. Hahaha macih macih...tapi hakikatnya cuppies ku masih dlm kategori amatur...unlike yours...tahap org nak beli!!! hihihi 
2) MAMA....oOooOOooo FLOWERS!!! tenkiu tenkiu!!!
3) ZANA and WEISZ.....thank you for your kind words...cupcake tu Zana ofismate dah peghabih!! hihi...Weis...buat aaa fp....slow2 lama2 ok! chewah i mcm dah biasa hihi |
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)..dah akak link dengan blog akak ye..dalam kumpulan resipi malaysia 
kerana 'berdirinya' FP ni.. hehehehe... waaweee ayam KFC.. tak lama lagi tutup laaa KFC muahahaha...
