Why ah...

almost daily...when I look up at the clock, its always exactly 3.33pm. Why ah that time? Maybe its my mati time ah? Maybe I'm just being paranoid because so many bloggers and others around me dropping like flies, getting cancer, getting strokes, kena langgar and I know my time is also soon because I'm going to be 40 next month...Will I reach 40? Will I reach tomorrow? Tonight? This evening? (btw...look at the time on me post at the bottom...weird eh? saw it after my initial publish)

Dunno...so many things done and not yet undone and so many thing left undone too. Hutang posa, haji, hutang card, hutang biasiswa separa, hutang macam2 lagi...dosa bertimbun yang dibuat...yang tengah pikir nak buat...sakit hati sendiri, sakitkan hati orang...nak kena buat list lah mende2 nak settle sebelum mati.

Hak mana boleh settle lah...hopefully God will forgive me since I had a list of wanted-to-do, tapi tak sempat sebab mati tetiba...

Tengah pikir mati...tercium plak bau tandoori chicken tengah bakar dalam oven. Hari ni menu makan homemade Tandoori Chicken, dhall turka (turka means frying the onions and garlic and spices separately in heavenly ghee and then dumping it over the boiled lentils...), tomato and onion salad, and yoghurt with mint leaves.

My kids' fav. I used to make his fav. What has it gotten me? Might as well make what I want now. Done pleasing others and being controlled by others. And caring about what others think of me (yeah you know who you are...no, Tommy Yewfigure aka Mr Paranoia...it's not you lah!)

Oh..I was supposed to forgive eh?

Oh well, maybe later lah. I'm no angel.

Dessert...dessert is Semiah. The wonderful sweet, comforting dessert made from Indian Vermicelli roasted in a little ghee, then boiled in evaporated milk, plain milk with some raisins, almonds and sugar...and flavored delicately with saffron threads and cardamon.

Tastes delish cold.

Here's a recipe from the net ( I make my own, chef style...campak jer bahan2...this is for the uninitiated):

Title: Semia Payasam (Roasted Vermicelli)
Yield: 1 Servings

Ingredients

6 c [skimmed] milk
1/2 c condensed milk (optional)
1 c vermicelli, roasted
3/4 c sugar*
2 tb cashew nuts,chopped
2 tb golden raisins
1/2 ts cardamom, powdered
1 ts ghee or oil

Instructions

* or less if adding condensed milk (I prefer evaporated milk for its taste, adding some sugar to sweeten)
Semia (Roasted vermicelli) is available in Indian stores. The jelly like ingredient may be coconut, Ada (thin sheets of rice) or sabudhana (sago). For ada, thin rice paper from oriental groceries may be substituted. Sago is also available in Indian Stores.( I don't add sago...just vermicelli, but sago tastes okay too) Heat the milk to scalding. Add the roasted vermicelli and cook on a low heat till the vermicelli is cooked. Meanwhile, heat the oil in another pan and stir fry the cashew nuts and raisins for a minute or two. Do not brown. When the vermicelli is cooked, add the sugar, nuts and raisins. Add the condensed milk and stir gently for a minute. Taste the payasam and add more sugar if needed. Stir in the cardamom powder and remove from heat. May be served hot or cold.