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Wednesday, August 25, 2010

Lake Titicaca

Lake Titicaca is located on the border of Peru and Bolivia. It is one of the highest commercially navigable lakes in the world and, taking into consideration the volume of water, it is also the largest lake in South America. The western part of the lake lies within the Puno Region of Peru, and the eastern side is located in the Bolivian La Paz Department.

Lake Titicaca is fed by rainfall and melt water from glaciers on the sierras that abut the Altiplano. Five major river systems feed into Lake Titicaca: Ramis, Coata, Ilave, Huancané, and Suchez. More than 20 other smaller streams empty into Titicaca, and the lake has 41 islands, some of which are densely populated.

The origin of the name Titicaca is unknown. It has been translated as "Rock Puma", allegedly because of its resemblance to the shape of a puma hunting a rabbit, combining words from the local languages Quechua and Aymara, and as well as translated as "Crag of Lead." Locally, the lake goes by several names. Because the southeast quarter of the lake is separate from the main body (connected only by the Strait of Tiquina), the Bolivians call it Lago Huiñaymarca and the larger part Lago Chucuito. In Peru, these smaller and larger parts are referred to as Lago Pequeño and Lago Grande, respectively.

Tuesday, August 24, 2010

Stuffed crab (South Indian style)


Stuffed crab is one classic seafood starter and I have adapted the complete south Indian style in cooking it. I made a masala gravy with crab, later extracted the meat, mixed it along with the thick gravy and stuffed it back into the well preserved crab shell. Here goes the recipe...

Ingredients:
Crab (cleaned) - 2 large
Shallots or small onions - 15-20 nos
Tomato - 1 nos
Ginger- garlic paste - 1 tbsp
Chilly powder - 2 tsp
Pepper powder - 1 tbsp
Salt for taste
Oil - 2 tbsp

Crab shells - 2 nos

Method:
Make a smooth paste of onion and tomato and keep aside. In a wok, heat oil and saute ginger-garlic paste, add the smooth onion and tomato paste and saute for 2-3 min. Add chilly powder and stir well. Add the cleaned crab claws and crab, along with salt and pepper. Cover and cook till its done (add little water for cooking). At this stage the crab will change its color to a nice orange and white combination. Cool and extract the crab meat. Put the meat back into the thick gravy and mix well. Heat if required. Stuff this in a clean crab shell and serve.

Note:
Can also dip the stuffed crab shells in egg and flour batter and then roll over breadcrumbs and deep fry them for a complete fried version.

Monday, August 23, 2010

Lemon flavoured Couscous



Couscous is one such ingredient which I would always stock up in my kitchen simply because it can be a rescue meal or be a part of fantastic salad or simply because its healthy and filling. It appears like semolina (Rawa/ sooji ) it belongs to the pasta family and it comes in small, medium and large sizes (the size of the grain can differ). It is commonly seen in Moroccan, middle eastern, west African and Italian cuisine. I always love to prepare couscous with many mixed seafood ( like prawns, fish, squid etc.) or meat. But, this one is a completely veg version with mixed veggies and lemon flavour. Here goes the recipe....

Ingredients:
Couscous - 100 grams
Onion (white) - 1 nos
Carrot - 1 small
Beans (chopped) - 1/4 cup
Capsicum - 1 small
Baked beans - 1 small tin
Fresh parsley (chopped) - 2 tbsp
Lemon juice - 1 tbsp
Salt for taste
Olive oil - 1 tbsp
Water for cooking

Method:
Cook couscous using a steamer along with 1/4 tsp olive oil and keep this aside. In a wok add remaining olive oil and stir fry finely sliced onions, carrot (cut into thin strips), capsicum (diced), beans, baked beans and stir well. Add salt for taste, lemon juice and stir again. Finally add chopped parsley and turn off the flame. Mix the cooked couscous and serve hot.

Note:
Add some skinned almonds, pine nuts etc. for variation.

Sunday, August 22, 2010

Tips Menjadi Mahasiswa Tingkat Dua

Menjalani setahun perkuliahan di tingkat dua ITB memberi saya banyak sekali pelajaran. Kalau diingat-ingat lagi, banyak kesalahan yang saya lakukan hingga hasil akhirnya gak maksimal. Walaupun begitu, gak bisa dipungkiri kalau saya gak mengalami itu, saya gak bakal dapet pembelajarannya. Apa aja hal-hal yang saya dapet?

Tipe pengajaran dan jenis soal ujia nyang keluar bisa sangat berbeda antara dosen. Jadi, teman-teman sekelas itu sangat penting untuk belajar bareng.

Jangan pernah menyepelekan perkara tugas kelompok. Menurut saya, tugas kelompok dengan segala dinamika masalahnya adalah the ultimate kaderisasi. Mencakup team work, pembagian kerja, kedisiplinan mematuhi deadline, dan memprioritaskan hal. Biasanya, sifat-sifat asli tiap orang akan kebuka disini. Alhamdulillah, semua kelompok tugas besar / praktikum di taun ke 3 berjalan lancar dan tanpa hambatan berarti.

Skill membagi waktu dan memprioritaskan hal adalah skill yang mahapenting buat mahasiswa! Buat yang gak kebiasa, jangan mengacaukan ritme tidur dengan alasan mengerjakan tugas. Akan lebih kacau untuk janga panjangnya. Paksakan diri untuk punya jam tidur yang tetap tiap hari. Caranya, padatkan aktivitas di siang hari dengan gak menyia-nyiakan waktu kosong. Achievement saya yang paling membanggakan di semester 4, dengan segala aktivitas dan tugas-tugas kuliah yang menggila, saya berhasil hampir nggak pernah bergadang dan cabut kuliah untuk mengerjakan tugas. Caranya adalah nyicil dan bawa laptop kemana aja, jadi kalo ada waktu luang dikit bisa lanjutin ngerjain tugas.

Tapi, hal ini ternyata juga gak menjamin. Nyatanya, mengerjakan tugas tepat waktu dan hadir di setiap perkuliahan gak menjamin kualitas belajar. Karena kecapekan, tetep aja konsentrasi menurun sehingga gak bisa terlalu fokus saat kuliah. Apalagi sayangnya, biasanya nilai tugas kelompok atau praktikum gak segitunya menjadi bobot yang besar untuk perhitungan IP. Walaupun merasa super rajin dan waktu hanya terbuang untuk mengerjakan tugas, hal itu gak menjamin nilai yang didapat. Ujung-ujungnya, kualitas belajar dan nilai juga yang jadi korbannya  Jadi, pastikan tetap konsentrasi full di kelas sampai ngerti.

Jangan sampai terlena. Masuk dalam komunitas biasanya menimbulkan efek comfort zone. Sisi buruknya, kadang kita jadi terlena. Entah terlena dengan akademis ataupun kewajiban lain. Terlalu banyak contoh yang keasikan beraktivitas di organisasi, terus secara perlahan jadi menghilang dari ruang kelas. Bahayanya, ini hal yang gak disadari. Awalnya pelarian dari sulitnya kuliah, terus merasa nyaman karena level acceptance di komunitas tersebut tinggi, dan semakin menjadi. Pilah pilah.
Tiap organisasi / komunitas menawarkan value dan kultur yang berbeda. Pasti pada awalnya banyak ketidaknyamanan yang muncul. Jangan terlalu memaksakan tapi juga jangan terlalu cepat men judge sesuatu. Sisi positif sesuatu itu emang gak bakal muncul di awal permukaan. Tapi kalo emang udah diikutin lama dan tetep ngerasa gak nyaman, ya jangan dipaksain juga. Masih bakal cara tempat untuk menyalurkan energi dan waktu yang lebih sesuai.

Punya sahabat-sahabat zona netral yang bisa diandalkan itu penting. Ada halnya lagi jenuh dan pengen ngilang entah dari organisasi atau apa. Dan pada titik tertentu, terkadang organisasi itu bisa menjadi lumayan politis. Si orang-orang inilah yang bisa jadi zona netral dan pelarian kita kalau emang lagi pengen ngilang dari semuanya.

Bakal banyak banget orang hebat di kampus, tipikal orang-orang berkegiatan sampai mampus tapi IP masih melambung tinggi. Ngebandingin kita sama orang lain gak bakal menghasilkan apa-apa. Tiap orang punya potensi dan kapasitas masing-masing. Tau kapasitas diri dan potensi apa yang bisa dikembangin, dan fokus di situ.

Sempatkan liburan setiap beberapa bulan. Entah itu dengan traveling atau staycation (punya quality time sendiri / dengan keluarga di rumah). Banyak doktrin dan jargon yang didapat di kuliah yang perlu di filter dan dicerna ulang, dan hal ini bisa didapatkan dengan punya ‘jarak’ dengan kegiatan-kegiatan tersebut. Hal ini penting agar kita bisa berfikir objektif dan menambah wawasan baru. Jangan segitunya nurutin kegiatan kampus karena gak bakal abis-abis kalo diikutin terus.

Evaluasi terbesar saya saat lulus taun kedua : tentukan target-target spesifik yang mau dicapai dari awal semester. Karena saya masuk taun ke 2 dengan lempeng, saya jadi kurang tegas untuk menentukan prioritas. Ikut bantu-bantu satu hal, lalu lanjut ke hal-hal lain tanpa bisa dibatasi dan ujung-ujungnya agak keteteran sendiri.
Sebenarnya hal tersebut cukup wajar sih mengingat terlalu banyak hal baru yang bikin penasaran untuk dicoba. Jika memang gak pernah bermasalah dengan IP sepadat apapun kegiatan, it’s ok untuk jadi superaktif dan memanfaatkan waktu kosong semaksimal mungkin. Tapi, kalo punya kapasitas akademis yang gak super-super amat seperti saya, ternyata mesti punya batasan sejauh mana kita akan terlibat dalam satu kegiatan. Dan, strategi ini berhasil untuk seorang temen saya yang pada akhirnya berhasil meraih IP sempurna. Gak ada salahnya kan untuk dicoba?

Thursday, August 19, 2010

Vangi bath/ Brinjal rice/Eggplant rice/ Riz Aubergiene


Vangi bath is a speciality of karnataka. This is also served at breakfast time at many darshinis or food joints in karnataka. It is usually some thick gravy (also known as gojju in Kannada) made with brinjal, then mixed along with white rice. Some people prefer to cook the gravy and rice together. It has many varieties and versions. I usually love to prepare the gojju , then mix it with the rice. Here goes the recipe...

Ingredients:
Mustard seed - 1/4 tsp
Channa dal - 1tbsp
Groundnuts - 2 tbsp
Cashew nut - 6-7 nos
Dry red chillies - 2 nos
Onion - 2 nos
Brinjal - 1 kilo
Carrots - 1 nos
Beans - 1 cup
Turmeric powder - 1/4 tsp
Chilly powder- 1 tsp
Dry coconut or kopra - 1/4 cup
Jaggery - 1 tsp
Tamarind juice - 1 tbsp
Cooked rice - 1 kilo
Oil for cooking
Salt for taste

For the vangi bath powder:
Dry red chillies - 8-10 nos
Coriander seeds - 1/4 cup
Cloves - 6 nos
Cinnamon - 1 stick
Bengal gram - 1/4 cup
Fenugreek seed - 1 tsp
Asafoetida - one pinch
Curry leaves of 2 sprigs
Ghee - 1 tbsp

Method:
Fry all the ingredients for the vangi bath masala in 1 tbsp ghee, cool and powder them. Cut all veggies lengthwise (brinjal can be diced into cubes). Shallow fry these veggies in oil along with turmeric powder. In a wok, heat oil, fry mustard seed, channa dal, groundnuts, cashew nuts and red chillies. Add onion and fry till golden. Add chilly powder, shallow fried veggies like carrot, beans, brinjal and vangibath powder, mix well. Add fried dry coconut or kopra, jaggery and tamarind juice, salt for taste and simmer to make a thick gravy or gojju. Mix with cooked rice and serve with boondi or raitha etc.

Note:
The vangibath powder can be prepared in large quantity and can be stored in airtight containers for later use. Can use readymade vangibath mix powder if it is available.

Wednesday, August 18, 2010

Video: How To Dress Yukata & Kimono Part 1

I think I've rather been neglecting my blog ^^;;;

As an apology, here is an English video on how to wear yukata, posted by the owners of Ichiroya.com, one of my favourite kimono shops. The people who appear in the video are Yuka-san (Ichiro-san's wife) and their daughter.



The video is quite easy to understand and is very helpful! It does show many important things, such as a complete list of items needed to wear kimono, padding and the proper kimono silhouette, and important tips to keep in mind when wearing kimono.

If you are learning to wear kimono, I would recommend that you start with wearing yukata, since it is simple and easy to wear. This video is the best English video on yukata-wearing that I have seen so far, and is highly recommended!

For those of you who would like to buy the entire video series, Ichiroya is selling a DVD on how to wear kimono on their website (link available at the sidebar) ^^

I hope that this video was helpful to those who are just starting to learn how to wear kimono!

nectarine preserves with summer savory & white pepper



i've got a confession to make.

i'm a butt girl.

that's right. the juicier the better.

...peachy little butts that is.

i'm not picky about picking these lusciously sweet, seductively shaped



naughty little freestones or clingstones. they're all just peachy to me.



i put these beauties in a jar quick - before they got away.

the taste is unadulterated nectarine, lusty and sweet, with just a touch of heat & savory.

yowsa!



nectarine preserves
with summer savory & white pepper

3 & 3/4 pounds nectarines
4 & 3/4 cups sugar (i use raw)
2 large lemons
6 sprigs summer savory
20 white peppercorns, freshly ground (use i mortar & pestle if you have)
candy thermometer
1/2 pint or smaller mason jars

yields 2 & 1/2 pints


day 1
1. prepare an icy water bowl or very clean sink with the juice of 1 lemon. blanch whole nectarines in boiling water for one minute, just until the skins start to split. dunk quickly in the icy water bath.

2. peel, bit and slice peaches. place in a non-reactive preserving pan with sugar & juice of one lemon. heat on low until sugar is melted. turn up heat to medium-high and bring just to a simmer.

3. place mixture in a large bowl, bury savory sprigs within. let cool, then place in fridge or another cool place overnight.



day 2
1. prepare your canning pot, lids, & jars. boil jars for 10 minutes to sterilize. full details here.
put 2 small plates in the freezer for testing the set.

2. separate fruit from syrup by either draining in a colander or using a slotted spoon (or both). place syrup in preserving pan and bring to 221 degrees. skim foam off top if needed. add nectarine slices, remove the sprigs of savory as you are doing so. add the ground white pepper to the pan, bring to the boil again on high heat. boil for 5 minutes.

3. test the set by first turning the heat off. place a teaspoon of the preserve on a frozen plate. place plate back in freezer for 30 seconds or so. run your finger across the plate and through the mixture. if it wrinkles, even slightly, it is sufficiently set. if your finger makes a clean break, place the pan back on high heat and boil for another minute. try again.

4. hot water bath process for 5 minutes.

and trust me i know it's hard, but please, once you get a taste...



control yourself.





if you're like me, and you cannot get enough of these perfect fruits, check out the following blogs. 'cause there's a whole lotta good recipes & tips about stone fruits in celebration of summerfest 2010! while you're at it, don't forget to let us all know in the comment sections how these cuties like to be had in your neck o' the woods.





a way to garden
devour the blog
eating from the ground up
food 2
fn dish
gilded fork
gluten-free girl & the chef
healthy eats
just a taste
san diego foodstuff
simmer till done
sweetnicks
tea and cookies
the sister project
the wright recipes
tuscan diva
white on rice couple

next wednesday is the last week of summerfest 2010 - we're celebrating tomatoes! and guess, what? the can jammers are jammin' on tomatoes this month too. which means, next week over here, tomatoes will be hella all over the place!!

Spaghetti noodles (Indian twist)

Spaghetti noodles is one easy and tasty recipe. I would love to have this noodle pasta anytime. I served the noodles with spicy tomato sauce which was so flavourful. Here goes the recipe...

Ingredients:
Spaghetti noodles - 100 grams
Onion - 1 nos
Tomato paste - 2 tbsp
Tomato puree - 1 cup
Garlic paste - 1 tbsp
Veg stock cube - 1 small
Bay leaves - 1 nos
Dried oregano - 1/4 tsp
Chilly powder - 1 tsp
Paprika (sweet) powder - 1 tsp
Garam masala - 1/2 tsp
Carrots - 1 nos
Capsicum - 1 large
Olive oil - 4 tbsp
Salt for taste

Method:
Cook spaghetti noodles in hot boiling water for 8 min or till its done. Strain water using a colander and keep this noodle pasta aside. In a stew pot, heat oil and stir fry finely sliced onions, garlic paste for 1-2 min. Add chilly powder and give it a stir. Add all the remaining ingredients like tomato paste, tomato puree, paprika powder, garam masala, dried oregano and veg stock cube (can add some water if required). simmer for 10 min. Now add the carrots (cut into thin strips) and capsicum (diced) and stir well. Finally add salt for taste and turn off the flame. The tomato flavoured sauce is ready. Pour this sauce over cooked spaghetti noodles and serve hot.

Note:
I prefer the veggies to be crunchy, hence I hardly cook them. If soft veggies are preferred, cook for a little longer after adding carrots and capsicum.

Tuesday, August 17, 2010

Riz cantonnis (mixed fried rice)



This version of mixed fried rice is such a fantastic Chinese recipe. Authentically pork, green peas is used in this recipe but, I have excluded it. This dark color is due to the use of dark soya sauce ( can use light soya sauce if light colored rice is preferred). Here goes the recipe....

Ingredients:
Cooked rice - 2 cups
Carrots - 1 nos
Beans - 50 grams
Spring onions (chopped) - 1 cup
Wood mushroom (dried) - 30 grams
Prawns - 200 grams
Chicken (boneless, skinned) - 200 grams
Egg - 1 nos
Dark soya sauce - 2 tbsp
Black pepper powder - 1 tsp
Ajinomoto or salt for taste
Oil for cooking

Method:
Chopped carrots, beans, spring onions, finely. Soak wood mushroom in hot water for 2-3 min or till its fully expanded in size and keep aside. Heat oil in a wok and stir in chopped chicken and cook till its done. Similarly stir fry prawns, egg, carrot, beans separately ( one thing at a time) ad keep this aside. Heat oil in a wok, add 1/2 cup spring onions, and all the other ingredients one by one (which is stir fried earlier). Add cooked rice, dark soya sauce, pepper and ajinomoto or salt for taste and toss well. Garnish with remaining spring onions and serve.

Note:
Wood mushrooms are Chinese mushrooms available at Asian stores, supermarkets etc. Can add other veggies like sweet corn kernels, green peas etc.

Sunday, August 15, 2010

Mango Mille Feuille

Do you love Mille Feuille? I love Mille Feuille and mango. The chef therefore decided to tailor-make one for us with lots of mango. I have a cake coupon from Island Shangri-La so I ordered this birthday cake for my sister-in-law free of charge. Very crunchy but not too sweet.

Mango Mille Feuille
Apart from the traditional layers of puff pastries, the chef offered us more mango inside! Wow, yummy! Thanks for the creativity.

Hong Kong Food Blog - Mille Feuille


Mango Mille Feuille

Do you love Mille Feuille? I love Mille Feuille and mango. The chef therefore decided to tailor-make one for us with lots of mango. I have a cake coupon from Island Shangri-La so I ordered this birthday cake for my sister-in-law free of charge. Very crunchy but not too sweet.

Mango Mille Feuille
Apart from the traditional layers of puff pastries, the chef offered us more mango inside! Wow, yummy! Thanks for the creativity.

Hong Kong Food Blog - Mille Feuille


Thursday, August 12, 2010

Shopping in Singapore

A flea market is a place where you can buy cheap goods as well as second hand items. They can be either bought or exchanged for other items. The reason why they are much more popular than regular markets is due to the extreme variety of items you can discover there: small treasures of antiques, curios and knickknacks of all sizes, shapes, times and colors are arranged into little stacks and sold. They may have lost their original luster but these items have never lost their appeal exuding from their quaint designs, silently urging you to keep them as souvenirs.

If you go for shopping in Singapore but have never been to the Thieves Market, you are definitely missing a whole adventure. Located along the Sungei Road, the Thieves Market is the oldest and biggest flea market in Singapore. The name sounds a bit intimidating but there is a story behind it: in the past the flea market on Sungei Road used to sell stolen goods along with used goods and so it soon became infamous as the Thieves Market. There used to be a perennial saying that goes like if you lose something valuable at home then come to the Thieves Market to find it.

After going through ups and downs that brought a negative reputation to this road, the authorities have stepped forward and taken measures to cleanse the flea market. Today it has become a thriving market teeming with street peddlers. You may not hear the mechanical greetings or see forced smiles on their weather beaten faces as they will not mind whether you buy their items or not. The peddlers here represent the very life and blood of a flea market, being worlds apart from the sophisticated ambience you experience at the malls all the time.

The kind of items you find here are overwhelming and not all may appeal to your taste but have patience and indulge in every moment you spend here. You might discover something quite valuable and timeless hidden among those countless items. For example, you can shop for mobile phones, bikes, electric goods, look-alike watches, household items, sports goods, toys and even clothes.

Tuesday, August 10, 2010

give-away: put 'em up!




...so it's been a busy week for me and i haven't had time to put much of anything up for later.

but, i have something i think you're gonna like just the same: two copies - straight from the publisher - of put 'em up! a comprehensive home preserving guide for the creative cook by sherri brooks vinton it's quite possibly my favorite preserving book to come out this season! great recipes and clear instructions on everything from canning, freezing, drying, fermenting and more.

since sherri offers quite a few ways to preserve herbs, beans & greens, including two i can't wait to try: savory blueberry & basil jam, and herbed grape jam, i can't think of a better way to celebrate this week's summer fest 2010 than winning a copy.

can you?

roar about your favorite way to celebrate herbs, beans & greens below, especially how you put 'em up for later, for a chance to win! please comment by midnight on friday august 20th. winners will be chosen by that trusty random number generator directly thereafter.

happy summer fest 2010!












click on the links below to see what my friends are doing with herbs, beans & greens this week.

a way to garden
devour the blog
eating from the ground up
food 2
food philosophy
fn dish
gilded fork
gluten-free girl & the chef
healthy eats
just a taste
pinch my salt
san diego foodstuff
sweetnicks
tea and cookies
the sister project
the wright recipes
tuscan diva
white on rice couple

just two more weeks to go for summer fest 2010 - don't miss them!

8/18 stone fruit
8/25 tomatoes

Cashew nut Chicken curry (Koli saaru/ Koli kulumbu)





Cashew nut chicken curry is one creamy and rich recipe. I usually prepare this when I expect some guests at home as its so delicious and can go really well with any biryani, pulav or even coconut rice, jeera rice etc. At home this curry is loved to be served with hot parotta. Here goes the recipe....

Ingredients:

Chicken (skinned) - 1 kilo

Brown onion paste - 4 tbsp

Cashew nut paste - 1/2 cup

Tomato paste - 2 tbsp

Ginger - garlic paste - 2 tbsp

Thick coconut milk - 1 cup

Dry red chilly (Kashmiri) paste - 2 tbsp

Red chilly powder - 1 tbsp

Coriander powder - 1 tbsp

Green chillies - 2 nos

Salt for taste

Oil - 1/4 cup

For the marinade:

Yogurt - 1 tbsp

Chilly powder - 1 tbsp

Lime juice - 1 tsp

Ginger - garlic paste - 1 tsp

Chicken stock cube - 1 nos

Method:

Marinade chicken over night. Heat oil in a casserole, add brown onion paste, ginger-garlic paste and saute for 2 min. Add chilly paste and powder and saute for a min. Add tomato paste, coriander powder, green chillies slit lengthwise and give a good stir. Add the marinated chicken and stir again. Add thick coconut milk and cook till its almost done. Now add cashew nut paste, salt for taste and mix well. Cook till its done. Serve hot with plain rice, roti or even biryani and pulao.

Note:

For the brown onion paste: Saute finely sliced onions until they turn brown, cool and then make a paste using mixer. This can be stored in the refrigerator and can be used instead of regular onions for extra taste.

Monday, August 9, 2010

A Year as A Civil Engineer Student : Non-Academic Life

Di luar akademis, kejutan juga terjadi pada bidang non akademis atau organisasi intra kampus. Perbedaan jenjang kaderisasi dari TPB yang ‘tanpa arah’ menjadi mahasiswa beridentitas himpunan yang banyak terlibat kegiatan kampus, jelas-jelas memberi suatu perubahan signifikan bagi jadwal saya.


Hal ini diawali saat liburan naik semester 3, menjadi kordiv acara untuk Festival Kuliner Taman Ganesha, sebuah proker di bawah departemen Pengabdian Masyarakat KM ITB. Saat TPB praktis nggak pernah ngapa-ngapain, tiba-tiba saya terekspos dengan banyak sekali hal-hal di dalam dan di luar kampus. Mulai dari aneka himpunan, unit, sampai lembaga-lembaga di luar kampus. Saya yang gak tau menau tentang isu lingkungan tiba-tiba berhubungan dengan berbagai LSM lingkungan. Acara ini berkesan banget, karena dari segitu parahnya keterbatasan yang dimiliki panitia ,semuanya bisa berjalan lancar. Kepanitiaan ini juga yang berikutnya jadi gerbang untuk keterlibatan saya di PM Kabinet.


Tahun ini saya banyak berkecimpung di PM Kabinet. Bantu-bantu dan pernah ikutan di semua proyek nya : Revitalisasi Gelap Nyawang, Desa Mitra di Cililin, Rumah Belajar di Sangkuriang, dan launching program Skhole. Banyak banget pengalaman yang saya dapet di PM ini. Jalan-jalan ke berbagai tempat mulai dari desa yang jauh disana, daerah bekas bencana, dll. Jadi bagian dari PM Kabinet ini bukan suatu hal yang mudah karena SDM nya dikit dan kerjaannya banyak. Belum lagi jenis orang yang dihadapinya, bisa dari A-Z lapisan masyarakat. Kadang konsep yang menurut kita baik belum tentu dapat diterima dengan mudahnya oleh masyarakat. Tapi, sebenarnya disitu tantangannya. Dan yang paling menyenangkan lagi, anak-anaknya bikin betah.




PM crew - Sekolah Bangkit - Rumah Belajar Sangkuriang



kegiatan rumah belajar - SD di Desa Mitra Cililin - festival kuliner

Masuk jurusan juga berarti memasuki dunia baru bernama himpunan. Himpunan Mahasiswa Sipil, mau gak mau menjadi identitas individu selama di ITB. Walaupun sebenarnya bersifat optional, kita semua seperti terkondisikan bahwa “banyak ruginya kalau gak masuk himpunan” atau memang kita semua yang lebih nyaman dengan budaya komunal. HMS, sebuah himpunan dengan (objectively speaking) jahim paling keren se ITB dan punya sekre bertingkat di kawasan barat jauh, menjadi rumah kedua buat saya selama di ITB.

Bulan-bulan pertama jadi anggota HMS, agenda diisi oleh kepanitiaan-kepanitiaan yang dipegang angkatan 2008. Saya ikut bantu-bantu di hampir semua kepanitiaan, walaupun gak megang jabatan struktural. Mulai dari jadi perangkat angkatan, panitia makrab, pemilu, wisudaan, sampai terakhir jadi tim senator. Niatan ‘bantu-bantu’ ini nyatanya gak bisa menjadi pekerjaan ‘gaji buta’, karena banyaknya aneka forum dan presentasi yang mesti dihadiri dari setiap kepanitiaan. Walaupun kadang terasa capek untuk hal-hal konseptual, namanya himpunan, pasti ada keterikatan lebih karena kita kerja bareng sama teman-teman senasib sepenanggungan yang setiap harinya sama-sama menghadapi ajaib nya perkuliahan di teknik sipil.



HMS 2008

Kepanitiaan besar berdurasi kerja cukup lama yang saya ikuti di taun kedua adalah Konferensi ITB Fair. Tepatnya, menjadi staf materi di Konferensi Mahasiswa Indonesia, salah satu mata acaranya ITB Fair. Walaupun skalanya nasional, panitia konferensinya hanya segeleintir orang. Bahkan sampai dekat-dekat hari H pun, yang dateng masih shift-shiftan. Menggodok materi tentang community development untuk diberikan ke kampus-kampus lain. Membuat kajian internal dengan himpunan dan menyusun materinya. Belajar banyak tentang seluk beluk community development. Saat hari H, saya pun jadi double agent : tim materi sekaligus delegasi. Seru, sekaligus super berkesan. Feel mahasiswanya dapet banget. Ketemu A-Z petinggi kampus dari Sabang sampai Merauke. Menjalin pertemanan yang luar biasa sama anak-anak panitia konferensi sampai pasca acaranya. Walaupun menguras waktu dan pikiran selama berbulan-bulan (rapat dan kajian tiada henti), ini kepanitiaan yang memberi saya perspektif baru terhadap dunia kemahasiswaan.





Konferensi Mahasiswa Indonesia 2010




kepanitiaan di balik layar


Kalau untuk unit, hoki terkadang masih main di GSG, walau udah ga sesering waktu TPB. Banyak terlibat ketika kejuaraan hoki, IHRPT (Invitasi Hoki Ruangan antar Perguruan Tinggi). Saat IHRPT berlangsung, bisa jadi merupakan salah satu minggu terberat di tahun kedua karena lagi berbarengan dengan kaderisasi himpunan (dengan segala tugas dan hal-hal tak terduganya) dan tugas kuliah juga lagi banyak-banyaknya.

Di luar organisasi, satu hal yang saya syukuri adalah kesempatan untuk mengikuti PKM (Program Kreativitas Mahasiswa) yang diselenggarakan Dikti. Temanya gak jauh-jauh dari salah satu proyeknya PM, tentang koperasi di Gelap Nyawang. Garis besarnya, tentang gimana caranya meningkatkan partisipasi para pedagang untuk meminjam di Gelap Nyawang dan menghindarkan mereka dari rentenir dengan membuat program-program edukatif dan interaktif. Alhamdulillah, proposalnya lolos dan berhasil mendapat dana untuk merealisasikan program-programnya. Walaupun pada akhirnya gak sampai lolos ke putaran final PIMNAS (Pekan Ilmiah Mahasiswa Nasional), PKM ini memberi banyak sekali pelajaran karena ini merupakan pengalaman pertama saya dalam mengikuti lomba karya ilmiah berkelkompok.

Di tengah segala ribet dan terkadang gak manusiawinya kuliah, di tengah terkadang bosennya kok hidup saya hanya seputar rapat dan rapat, belum lagi ditambah kegiatan di luar itu seperti job menerjemah dan menulis, cuma ada satu hal yang bikin betah dan merasa semua terasa cukup enjoyable:









Those guys keeps me alive :)

Dal adai ( parappu adai) and awards

















I was bumped with so many awards from my friends Suja and Chaitrali. Suja shared the versatile blogger award. As per the rule I need to share it with 15 blogger friends and tell 7 things about me. Suja has lovely collection of traditional and authentic recipes all the way from God's own Country.... Kerala! Do visit her blog and enjoy some lip smacking recipes from her space. Chairali was very kind to share all the other awards with me. Name of Chaitrali's blog is I'm not a chef... Interestingly she is a chef who not only holds a degree in hotel management but also has a master degree from the hospitality industry. I love the way she blogs restaurant style recipes which are not just easy to follow but also tasty and yummy. Do visit her blog for a complete roller coaster foodie ride...

About me as per the rule of versatile blogger award...

  1. Die hard non-veg food lover turned lacto-veggie
  2. Eat- a -holic turned diet- a -holic
  3. Friendly and would love my friends for life
  4. Junk food eater turned, healthy food eater
  5. Love and live cooking
  6. Love travelling, exploring new places, food etc.
  7. Simply super shop- a -holic!

I surely would feel its unfair to share it with only 15 friends ( as I also want to know about all my friends).... So, would like to share all these awards with all my friends.

Adai is native of T N . Though there are many variety of it like adai, kara adai, parappu adai etc. I always felt the dal or parappu adai is way too healthy. Here goes the recipe for Dal adai...

Ingredients:

Moong dal - 1 cup

Urad dal - 1 cup

Toor dal - 1 cup

Onion - 1 nos

Green chillies - 1 nos

Freshly chopped coriander leaves - 1/2 cup

Dry red chillies - 4 nos

Grated coconut - 4 tbsp

Hing or asafoetida - one pinch

Salt for taste

Oil for frying

Method:

Soak all the dals together for 2 hours. Grind it along with red chillies and grated coconut to a coarse paste. Add finely chopped green chillies, onions, fresh coriander leaves, hing, salt and mix well. Pour the batter on a hot tawa using a laddle spoon and just pat it. Add enough oil and fry. Turn over, add more oil and cook till its done. Serve hot with coconut chutney.

Note:

Adai batter does not require fermentation and can be a instant recipe for breakfast, evening snacks etc. The dal adai version is very healthy when compared to rice adai, coconut adai, kara adai etc.