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Hi Cgs’

Just saw the movie, Forest Gump…..again.  It still touches my heart.  My favourite part is when Jenny tells him to run because some bullies were after him.  He ran and he ran and he ran and out of that he broke free from his leg braces…… into his new found freedom.

So what has Forest Gump got to do with our upcoming Cg Reunion????  None really but the Beatles do.  Remember that beautiful track, Here Comes The Sun.  Yup, that is the how the name of our event came about. 

For those of you who can’t remember this track, go to http://www.youtube.com/watch?v=yGKPHFrHVVY   and see George Harrison on the guitar. Here’s the lyrics to inspire you.

 
Here comes the sun, here comes the sun,
And i say it’s all right

Little darling, it’s been a long cold lonely winter
Little darling, it feels like years since it’s been here
Here comes the sun, here comes the sun
And i say it’s all right

Little darling, the smiles returning to the faces
Little darling, it seems like years since it’s been here
Here comes the sun, here comes the sun
And i say it’s all right

Sun, sun, sun, here it comes…
Sun, sun, sun, here it comes…
Sun, sun, sun, here it comes…
Sun, sun, sun, here it comes…
Sun, sun, sun, here it comes…

Little darling, i feel that ice is slowly melting
Little darling, it seems like years since it’s been clear
Here comes the sun, here comes the sun,
And i say it’s all right
It’s all right

Who’s the sun???  We are. Yes, we are going to come together and we are going to bring some sunshine along.  The year of 76 have formed a dance team (rock & roll & maybe salsa) to specially entertain you during the event.  For the rest of the other years,  you can also choose to dance or sing or have any other performance or be happy to just sit back and enjoy yourselves.

“HERE COMES THE SUN” Cg Reunion

DATE:  2 November 2008, Sunday

TIME:  2.00pm to 6.00pm

VENUE: Royal Lake Club, Kuala Lumpur

(Tickets will be sold from end Sept onwards.  Your year reps will be in touch with you soon. Meantime pass the word around ladies.  See you soon!)

 

 

eusie

 

 

  

 

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Dance performance by the ballroom teacher & studentsSide Profile

The Protem President & Treasurer (Susie Boo) doing a number, the cha cha (he he he)

Dear CGs,

Happy Mother’s Day! A special day indeed! A day to honor all mothers; whether you are a mother to your children, a mother to your nieces and nephews, a mother to your brothers and sisters, a mother to your colleagues or a mother to your pets or even an organization or a mum-to-be, we invite you to celebrate this special day to a High Tea at the Y on 17 May, 2.00pm to 6.00pm

It will be a day to relax, to take a break, to be just you and bond with fellow mothers. There will be food of course to whet your appetite. Chef Azhar from San Francisco Steakhouse Mid Valley, is in the midst of preparing the menu for you gals. I understand there will be salads for the weight watchers, pasta and pizza for the carbo people, tiramisu for those into desserts and a few more items which we said – “Surprise us!”

There will be a sing along session and dance along session as well. And we are happy to let you know that some of our ex-teachers will be joining us; Sr Teresia, Sr Claire and Mrs Foong.

And……..last but not least………………for the RM35 that we will be collecting from each CG at the door, RM10 will go to some mums in Myanmar. (The money will be passed to Sr Teresia so that we can do our bit through her when she next makes her trip there.)

Looking forward to seeing all of us together again!

THE EVENT: Mum’s Day High Tea At The Y

TIME: 2.00pm to 6.00pm

VENUE: YWCA Hall, 12 Jalan Hang Jebat, Kuala Lumpur (opposite Stadium Merdeka)

PRICE: RM35.00 per pax

Please R.S.V.P with the following ladies by May 15:

Florence Ooi – 019 3388788

Anis Aniz – 013 2240151

Susan Tan – 016 5201982

Daisy Rani – 016 3231958

Susie Boo – 012 3117350

The Recipes…

 

Spaghetti Aglio Olio with Chilli

Spaghetti Aglio Olio e peperoncino

 

 

 

 

50gm dried chillies

1 cup olive oil

20gm bird’s eye chillies

20gm fresh chillies, thinly slice and seeded

50gm garlic, peeled and finely chopped

50gm parsley, chopped

1 cup water or chicken stock

To taste salt and pepper

500gm spaghetti

20gm parmesan cheese, shaved

 

 

 

 

Method

 

  • Soak the dried chillies in warm water for 10 minutes, then drain and cut into thin slices.

  • Heat olive oil, sauté all the chillies and garlic until fragrant. Add half the chopped parsley. Add water to prevent the oil and garlic from overcooking. Add salt and pepper to taste.

  • Cook spaghetti in boiling salted water. Drain, then sauté in the prepared oil. Add remaining parsley. Transfer to serving plate. Sprinkle with parmesan or pecorino.

 

Alternative method

 

  • Slowly warm up olive oil with dried chillies and garlic. When garlic turns golden brown, strain the oil and set aside. Add parsley and salt and pepper. Cook spaghetti and set aside. Warm up the oil, add some basil leaves and julienned fresh chillies. Sauté the pasta in this oil until well coated.

 

 

 

 

 

Seafood Linguine with Capers, Olives and Cherry Tomatoes

Linguine alla Marinara con Capperi Olive e Pomodori

 

 

 

 

1 cup olive oil

4 cloves garlic

20gm capers, rinsed

20gm black olives, rinsed

200gm cherry tomatoes, halved

250gm clams, rinsed and drained

12 pcs mussels, rinsed and drained

300gm prawns, shelled and deveined

6 pcs scallops, on half shell

150gm squid, sliced

6 pcs scampi

1 cup white wine

10gm parsley, chopped

To taste salt and pepper

500gm linguine

30gm chives, cut in pieces

 

 

 

Method

 

  • Heat olive oil. Sauté garlic until golden brown. Add capers, black olives and tomatoes. Sauté for 30 seconds, then add clams, mussels, prawns, scallops, squid and scampi. Add wine. Cover the pot and cook for 5 minutes ( do not over cook ). Add parsley and salt and pepper.

  • Cook linguine in boiling salted water. Drains, then sauté in the sauce until the sauce become dry. Transfer to serving plate. Garnish with chives. Serve with crushed pepper if desired, but do not add cheese as it will cover up the flavors.

 

 

 

 

 

 

 

Spaghetti Carbonara

Spaghetti Carbonara

 

 

 

 

 

300gm smoked bacon

1 cup oil

12 egg yolks

400ml cream

To taste salt and pepper

500gm spaghetti

80gm parmesan, grated

 

 

 

 

 

 

Method

 

  • Cut up bacon to suit the shape of whatever pasta you are using; julienne if you are using long pasta, and cubed if you are using short pasta

  • Heat oil and fry bacon until crispy. Set aside

  • In a mixing bowl, whisk half the egg yolks with all the cream and parmesan ( keeping the rest of the yolks for decoration). Add salt and pepper.

  • Cook spaghetti in boiling salted water. Drain, then sauté with bacon over slow fire. Remove from the fire and add egg mixture. Keep stirring rapidly in order not to sear the eggs or the pasta will end up looking like an omelette.

  • When ready, transfer to serving plate. Top with egg yolks. Sprinkle with parmesan and black pepper if desired.

 

 

 

 

 

 

 

 

Angry Penne

Penne Arabiatta

 

 

 

 

20gm dried chillies

1 cup olive oil

40gm garlic, peeled and chopped

20gm onions, peeled and chopped

20gm parsley, chopped

300gm cherry tomatoes, peeled, seeded and halved

To taste salt and pepper

2 sprigs basil

500gm penne

50gm parmesan, grated

 

 

 

 

 

Method

 

  • Slice dried chillies finely and discard the seeds

  • Heat olive oil. Sauté garlic, onions, dried chillies and parsley until fragrant. Add tomatoes. Cook gently for 3 minutes. If it becomes too dry, you may add some water. Add basil, salt and pepper to taste. Keep this sauce on low heat.

  • Cook penne in boiling salted water. Drain, then sauté in the sauce until the sauce becomes dry. Transfer to serving plate. Sprinkle with parmesan and garnish with basil leaves.

 

 

 

 

 

 

 

 

\

 

 

 

Tiramisu with coffee

Tiramisu al caffe

 

 

 

 

150gm sugar

5 egg yolk

500gm mascarpone cheese

500ml whipping cream

1 pkt sponge finger

500ml espresso coffee

Garnish bitter cocoa powder

 

 

 

 

 

 

 

Method

 

  • Beat sugar and egg yolk until pale in colors

  • Add mascarpone cream cheese and fold gently until smooth

  • Whipped whipping cream until fluffy then fold into cream cheese mixture and chill.

  • Dip sponge finger quickly in espresso coffee one at a time and arrange them in a rectangular serving dish.

  • Cover the biscuits with the cream mixture. Arrange again the sponge finger ( follow the first step) and top with remaining cream cheese mixture. Chilled it in chiller.

  • Sprinkle the top with bitter cocoa powder before serving.

 

 

 

 

 

 

 

 

 

 

 

Panna Cotta with fresh Fruits

Panna Cotta con Frutta Mista

 

 

 

 

For 8 portion

1 litre whipping cream

200ml milk

6 pcs gelatine sheets

150gm icing sugar

1 tsp vanilla essence

 

To serve

 

4 pcs fresh strawberry

1 kiwi fruit

½  dragon fruit

 

 

 

Method

 

  • Soak the gelatine sheets in water

  • Put whipping cream, milk and icing sugar in pot and bring to boil. Add gelatine and vanilla essence, stir until the gelatine is dissolved.

  • Strain the mixture and pour into serving cup and chill.

  • To serve , cut cube all fruits and served together with panna cotta.

 

 

 

 

 

 

 

 

Compliments from The Chef

Here’s some pictures for those who missed it.

chef

chef and all

chef and all 2

chef in action

chef in action

chef and all

is it cook?

Spaghetti

pasta

pasta2

pasta3

pasta4

token of appreciation

token of appreciation 2

group shot

Hang on….recipe will be out soon!

 

Italian Cooking?

Cgs’

 If you like Italian dishes or would like to learn to make a few,  we got good news for you.  We will have the pleasure of having Chef Federico Michieletto, corporate chef for TT Resources to teach us some Italian Pastas and Desserts.

 Come and learn Italian cooking with this talented chef who has also published a cookbook called,  Pasta My Italy.  These are the dishes he will demonstrate to you.

PASTA

Carbonara

Marinara

Aglio-olio

Arrabiata

DESSERTS

Tiramisu

Pana Cotta

So lock this date down in your diary:

DATE: April 12

TIME: 10.30 am to 12.30 noon

VENUE:  YWCA Hall & Kitchen, 12 Jalan Hang Jebat, Kuala Lumpur (opp Stadium Merdeka)

ADMISSION:  FREE for members.  RM20 for non-members.

(Please call Doris at 019 2988 176 by April 5 to confirm attendance)

federico-michiletto1.jpg

dancing-rocks.jpg

Cgs’

Anyone keen in dancing?  We will start with the basics – waltz and cha cha with some modern dancing thrown in between.  If you have a dancing partner, bring your partner.  If you don’t, bring yourself and we will pair you with another student. Here are the details:

Dance Teacher:  A professional dance teacher and her name is Janice

Day:  Every Saturday (11.00am to 12.00 noon)

First lesson:  March 15, 2008

Fee:  RM50 per person per month

Venue:  YWCA, 12 Jalan Hang Jebat, Kuala Lumpur (opp Stadium Merdeka).  Park in the grounds.

Why not come and try for a month and see if you like it?  We would have loved to hold this in our own cg clubhouse but we do not have one yet.  That is the dream……that is the dream….

Here’s something to inspire you to put on your dancing shoes, http://www.youtube.com/watch?v=FdoOJLI_2OE