Can we still call her lady gaga?

Can we still call her lady gaga?

Its not something that I’m ashamed of, just isn’t something that i go around telling everyone. Yes. I have both male and female genitalia, but i consider myself a female. Its just a little bit of a penis and really doesnt interfere much with my life. the reason I haven’t talked about it is that its not a big deal to me. like come on. its not like we all go around talking about our vags. I think this is a great opportunity to make other multiple gendered people feel more comfortable with their bodies. I’m sexy, I’m hot. i have both a poon and a peener. big fucking deal.– L8d Gaga <3>

Wow. so she's a guy. Wait... She? or He?

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Cuttlefish salad

Cuttlefish salad

1 soaked cuttlefish
400g fresh large squid, score the inner body and cut into thick slices
4 kaffir lime leaves, finely shredded
30g dried prawns, rinsed and coarsely ground
2 tbsp oil
1 bombay onion, sliced
1 red chilli, seeded and chopped
4 cloves garlic, chopped
3cm knob ginger, finely chopped
5-6 birds eye chillies, chopped

Sauce ingredients(combined)
3 tbsp Thai sweet chilli sauce
2 tbsp tomato sauce
2 tbsp lime juice
1 tbsp fish sauce
1 1/2 - 2 tbsp sugar or to taste
1 tsp sesame oil
1/2 tsp pepper


Garnishing
1 tbsp toasted sesame seeds

Wash cuttlefish and make shallow slant cuts across the inside surface in a criss-cross pattern. Cut into thick slices. Lightly season cuttlefish with a little sugar and pepper for 10-15 minuts. Bring water to the boil in a saucepan and scald the cuttlefish slices for 20-30 seconds. Drain well and immerse in a basin of ice-cold water for 10 minutes.
Remove and drain well.

Basic tart dough

Basic tart dough

100g unsalted butter
100g icing sugar
1 egg
1/8 tsp vanilla essence
250g plain flour

Cream butter and icing sugar until creamy, then add in egg and essence. Continue to cream until well combined.

Sift in flour to mix into a firm dough. Wrap pastry in a plastic bag and chill for 30 minutes.

Vadai

Vadai

Vadai is a popular Indian snack among Malaysians of all races.

Ingredients:

375g black gram dhal
1/2 tbsp plain flour
1 1/2 tbsp rice flour
1/2 tsp salt
1/2 tsp sugar
1 onion, finely diced
1 tsp meat curry powder
2 green chillies, seeded and chopped
1 stalk curry leaves(use leaves only) chopped

Steps:
Soak dhal for 2-3 hours. Drain and blend two-thirds into a paste in an electric food processor. Leave the one-third portion aside.
Combine the ground paste with the unground portion. Add in flour, rice flour, salt and sugar, curry powder, onnion, green chilli and curry leaves. Mix well into a dough.
Take a small portion and shape into balls. Flatten them into patties and deep-fry in hot oil until crispy and golden.

MANGO SMOOTHIE

MANGO SMOOTHIE I

1/2 cup orange juice
1/2 cup peeled, pitted and sliced fresh mango
honey to taste
1/2 cup ice
Place the juice, fruit and honey in a blender. Blend on high speed for 30 seconds. Add the ice and blend until smooth.

taken from www.smoothieweb.com

Mushrooms in Black Pepper Sauce

Mushrooms in Black Pepper Sauce

Ingredients:

159g chicken fillet, sliced
1 tsp ginger juice
½ tsp premium oyster sauce
A pinch of pepper
A pinch of sugar
½ tsp sesame oil
½ tsp cornflour
75g Portobello mushrooms, sliced
70g fresh cup mushrooms, sliced
20g red capsicum, sliced
20 g green capsicum, sliced
20g Bombay onion, sliced into rings
1 tbsp grated ginger
1 tbsp oil
1 tsp sesame oil

Sauce ingredients
2 tbsp black pepper sauce
1 tbsp Premium oyster sauce
1 tsp light soy sauce
½ tsp pepper
¼ tsp sugar or to taste
Salt to taste
¼ cup fresh chicken stock or water






Steps:

Season chicken with ginger juice, oyster sauce, pepper, sugar, sesame oil and cornflour for at least 20 minutes.

Parboil chicken in hot oil for 1-2 minutes. Remove and drain oil.

Heat oil and sesame oil until hot. Sauté ginger until fragrant. Add chicken and onion. Stir briskly. Put in the rest of the ingredients and add sauce ingredients. When it boils, dish out and serve immediately.

Roast lamb

Roast lamb

Preparation time: 30 mins
Cooking time: 3-4 hours

Ingredients:

1 leg or shoulder of lamb (about 2 ½ kg)
1 tbsp dried rosemary
1 tbsp crushed black peppercorns
1 tbsp cornstarch
Salt


Method:

1. Wash and trim excess fat from the lamb
2. Pat dry and rub over with dried rosemary, salt and crused peppercorns.
3. Place in a deep baking dish and roast in very hot oven (250 Celsius)  until well seared or browned.
4. Reduce heat to 180 Celsius and roast until meat is tender - about an hour per kg.

warm split pea dip

warm split pea dip

Preparation time: 1 hour
Serves 4

INGREDIENTS:

250g yellow split peas
1 bay leaf
125g peeled and chopped onions
3 cloves garlic peeled and chopped
4 tbsp olive oil
Salt & fresh ground black pepper
2 tbsp lemon juice
Olive oil for drizzling
Ground paprika for garnishing
Whole meal pita bread


Method:

1. Put the split peas in a large pan with 1 litre of water. Bring to the  boil.
2. Skim off the scum.
3. Add bay leaf, onion and garlic, and simmer for 50 mins till the peas are tender and the water absorbed, forming a coarse puree.
4. Discard the bay leaf and puree the peas with the olive oil till smooth.
5. Add the salt, pepper and lemon juice.
6. Put in a serving dish, drizzle the top with the olive oil, garnishing with the paprika.
7. Serve warm with the pita bread.

Deep-fried Spicy, Crispy Enoki Mushrooms

Deep-fried Spicy, Crispy Enoki Mushrooms

Ingredients:

150g white enoki mushrooms

Flour mixture
75g rice flour
40g glutinous rice flour
20g cornflour
1 tsp double-action baking powder
¼ tsp pepper
¼ salt
¼ tsp chilli powder
1 tbsp sesame seeds

Steps:

Trim the ends of enoki mushrooms and separate them into individual strands. Rinse briefly, then spread out the strands on several layers of paper towel. Pat dry & leave aside to air dry for a while.

Combine flour mixture in a plastic bag. Add the enoki mushrooms in batches. Tie up the plastic bag and shake briefly until the mushrooms are well coated with the flour mixture. Remove onto a tray and leave aside. Coat them with flour mixture again.

Heat wok with enough oil. When oil is hot, put in the mushrooms. Deep-fry until crispy. Remove with a wire sieve and drain.

Reheat the oil and deep-fry the mushrooms again until golden and crispy. Dish out and spread onto several layers of paper towel. Serve immediately as a snack.

Chick's sticks

Chick's sticks

Makes enough for 2 or 1 large snacker
1 ¼ cups chickpea flour
½ tsp salt
½ tsp ground cumin
¼ tsp ground turmeric
2 cups water
½ tsp whole cumin seeds
1-2 tsp fine chilli,finely chopped
1 tbsp fresh coriander,finely chopped
1 tbsp fresh coriander,finely chopped
1tsp ginger,finely grated
½ cup all-purpose flour
Bowl of cold water
Salt and black pepper
Peanut or olive oil

Oil 2 shallow rimmed plates and place a bowl of cold water nearby.
Shift chickpea flour, salt, turmeric and cumin powder together. Slowly stir in the 2 cups water to make a thick , smooth batter. Add the chilli, coriander and ginger and set aside for 10mins.
Heat 2 tsp oil in a medium-sized saucepan. Add the cumin seeds and fry for 10 secs. Pour in batter and stir vigorously till it boils. Continue stirring until the batter is thick and doughy and comes off the sides. Now you have to act fast. Spoon the mixture onto 2 shallow plates, wet your hands with cold water and press down to make two thick pancakes- they set pretty quickly. Cover and set aside for at least 15 mins.
Sprinkle a cutting board generously with all-purpose flour. In a medium-sized saucepan, heat enough oil to just cover the base and shallow-fry the pieces till golden brown, or if you prefer them to be lighter colored, take them out sooner. Sprinkle with salt and pepper and you’re good to go.