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@501awani: Ketua jabatan dibenar pertimbang permohonan bekerja dari rumah bagi pegawai terkesan kesesakan trafik semasa Sidang Kemuncak ASEAN. #AWANInews

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Monday 13 October 2025 09:08:40 GMT
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Ada kehadiran kelas pulak 🗿
2025-10-13 09:22:01
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Episode 23 | Teaching your next date how to cook Taste 9/10 Visuals 7/10 Manual: 1. If your shawty loves seafood, this is the one. 2. A little more technical but doable. Rich Tomato/Mussel Broth - Generous amounts of olive oil - 1 garlic finely diced - 1 very small onion finely diced - Small handful of finely chopped parsley - 1 sprig of thyme - 80g red port - 40g white wine - 300g chicken stock or fish stock - 4 vine-ripened tomatoes skin peeled (optional) and finely diced) - 350g cleaned mussels + 20g white wine - 2 saffron leaves (optional) - 40g unsalted butter - 120g prawns finely chopped In a pot over high heat add mussels and 20g white wine. Cook briefly until they open. Strain over a colander with a pot to collect the juices. Add the saffron leaves and infuse. Keep 10 mussels for garnish with meat. Remaining mussels keep meat and discard shells. In a pot add generous amounts of olive oil and gently saute garlic and onions till fragrant. Add parsley and mussel meat and stir through. Add white and red port and reduce to half. Add tomatoes, stock, mussel juices, and thyme. Cook until liquid has evaporated and the base is very thick. Blend the mixture until smooth. Strain under a fine sieve and place the broth back in a small pot under medium heat. Reduce until it's thick. Add butter, stir through and keep warm. Cook prawns lightly and very quickly in a skillet. Season and Set aside in the meantime. Finishing touches - 1 garlic clove finely chopped - 1-2 small chillies finely chopped - 120g pre-cooked prawns - 10 leftover cooked mussels - 50g butter - Splash of white wine - Good splash of olive oil - Small handful of finely chopped parsley - 1/2 squeeze of lemon juice *Prepare pasta once you begin this step* Add olive oil and butter in a skillet under medium heat. Add parsley, and chilli, and cook lightly. Add prawns, mussels, and a splash of white wine. Cook briefly and add al dente pasta. Add lemon juice and season. Serve immediately. Pasta - 125g Semolina Flour - 1 egg - 1 egg yolk - 1 teaspoon olive oil - 4g squid or cuttlefish ink - Pinch of sea salt Note: Follow regular pasta instructions online or opt for store-bought.
Episode 23 | Teaching your next date how to cook Taste 9/10 Visuals 7/10 Manual: 1. If your shawty loves seafood, this is the one. 2. A little more technical but doable. Rich Tomato/Mussel Broth - Generous amounts of olive oil - 1 garlic finely diced - 1 very small onion finely diced - Small handful of finely chopped parsley - 1 sprig of thyme - 80g red port - 40g white wine - 300g chicken stock or fish stock - 4 vine-ripened tomatoes skin peeled (optional) and finely diced) - 350g cleaned mussels + 20g white wine - 2 saffron leaves (optional) - 40g unsalted butter - 120g prawns finely chopped In a pot over high heat add mussels and 20g white wine. Cook briefly until they open. Strain over a colander with a pot to collect the juices. Add the saffron leaves and infuse. Keep 10 mussels for garnish with meat. Remaining mussels keep meat and discard shells. In a pot add generous amounts of olive oil and gently saute garlic and onions till fragrant. Add parsley and mussel meat and stir through. Add white and red port and reduce to half. Add tomatoes, stock, mussel juices, and thyme. Cook until liquid has evaporated and the base is very thick. Blend the mixture until smooth. Strain under a fine sieve and place the broth back in a small pot under medium heat. Reduce until it's thick. Add butter, stir through and keep warm. Cook prawns lightly and very quickly in a skillet. Season and Set aside in the meantime. Finishing touches - 1 garlic clove finely chopped - 1-2 small chillies finely chopped - 120g pre-cooked prawns - 10 leftover cooked mussels - 50g butter - Splash of white wine - Good splash of olive oil - Small handful of finely chopped parsley - 1/2 squeeze of lemon juice *Prepare pasta once you begin this step* Add olive oil and butter in a skillet under medium heat. Add parsley, and chilli, and cook lightly. Add prawns, mussels, and a splash of white wine. Cook briefly and add al dente pasta. Add lemon juice and season. Serve immediately. Pasta - 125g Semolina Flour - 1 egg - 1 egg yolk - 1 teaspoon olive oil - 4g squid or cuttlefish ink - Pinch of sea salt Note: Follow regular pasta instructions online or opt for store-bought.
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