MASJID KRISTAL

Masjid Kristal yang terletak di Taman Tamadun Islam (TTI), Pulau Wan Man, Kuala Terengganu memang tidak asing lagi kepada rakyat Malaysia lebih-lebih lagi rakyat Negeri Terengganu. Sementara berbuka puasa ni sempatlah bawa anak-anak berjalan-jalan di sekitar Masjid Kristal. Makulumlah, nak bagi anak enjoy sikit, tak rasa lapar sangat sebab berpuasa.

Derma Darah

Program derma darah anjuran Hospital Nur Zahirah Kuala Terengganu telah diadakan di Masjid Jamek Pengadang Baru, Kuala Terengganu pada 28.8.2009 (7 Ramadhan 1430 H) , Jumaat, selepas Solat Terawih. Ramai juga yang datang derma. Jadi bulan puasa ni bukan derma duit, derma beras je ada, derma darah pun ada. Maklumlah bulan ni digalakkan bersedekah.
Selain daripada menjadi tempat solat, masjid ini juga aktif dengan berbagai-bagai aktiviti. Boleh dikatakan tiap-tiap hari adanya aktiviti seperti kuliah subuh, kuliah lepas Maghrib, ceramah-ceramah, kelas Fardu Ain untuk kanak-kanak dan dewasa, street soccer untuk pemuda-pemuda dan lain-lain. Kalau di bulan Ramadhan sampai penuh masjid dikunjungi ahli jemaah untuk bersolat Terawih.

Jalan-Jalan ke Putrajaya

Kalau dah sampai ke KL tu, terus ke Putrajaya. Pergi rumah member isteri. Maklumlah lama tak jumpa sejak zaman sekolah dulu-dulu. Sambil-sambil tu gi ambik gambar kawasan sekitarnya.

Di Ambang Ramadhan

Pada 16 Julai 2009 (25 Syaaban 1430H) telah diadakan Sambutan Malam Munajat Di Ambang Ramadhan di Masjid Jamek Pengadang Baru, Kuala Terengganu. Program ini dianjurkan oleh IPTAF(Ikatan Pengkajian Tauhid Tasawuf) Malaysia yang dipimpin oleh Ustaz Mustaffa Kamal Hamzah (Mudir Ribath (Menengah) Al-Hidayah, Batu Buruk.
Aktiviti yang dijalankan termasuklah bacaan Qasidah oleh pelajar, Zikir Munajat, Ceramah, Doa dan Selawat. Majlis tersebut tamat kira-kira pukul 11.00 malam.

GRILLED RACK OF LAMB RECIPE

Ingredients:

1 rack of lamb,
1 tablespoon olive oil,
1 teaspoon balsamic vinegar,
1 pinch dried sage,
1 teaspoon red pepper and garlic seasoning,
1/2 teaspoon salt.

Recipe: Cut the rack of lamb into 4 equal cutlets. Mix all the seasonings in a bowl and add the rack of lamb cutlets to the marinade. Let them sit for about 10 minutes with the seasoning. Grill the rack of lamb over a fire-grill on all sides, approximately for minute and a half per side for medium. I served the grilled rack of lamb with sweet mashed potatoes, sauteed vegetables and rosemary-mint lamb au-jus. Tip: For this recipe you should use frenched rack of lamb. If you can't find frenched rack of lamb, simply clean all the meat from the rib bones with a sharp paring knife.

Shrimp with Catupiry Cheese and Hearts of Palm

Camarão ao Catupiry
(Shrimp with Catupiry Cheese and Hearts of Palm)

Catupiry is a Brazilian creamy cheese from Minas Gerais with a very high fat content. And the taste is completely different from any cheese in the U.S. or Europe. If you'd like to try this recipe and you live in the U.S., Philadelphia Cream Cheese might do the trick. If you go to Brazil, I suggest you buy a couple in the supermarket the day you leave. It's pasteurized, etc., so I don't think there'll be any problems with Customs...You can always try! In Miami, you can buy it at Brazilian markets.

2 lbs of fresh shrimp (medium or small size)
1 Catupiry cheese or 1 lb of Philly
1 can of hearts of palm, thinly sliced into rounds
4 large, juicy tomatoes
1 onion, finely chopped
1/2 cup milk
2 tbsp of finely chopped parsley
2 tbsp of finely chopped green onions
1 tbsp of corn starch
salt and pepper
10-15 whole peppercorns (you can leave these out if you don't want people biting into them)
Parmesan cheese to sprinkle
lime juice

Preheat oven to 450° F. Spread cheese over bottom and sides of 13 x 9 pyrex. Peel, devein and wash shrimp, sprinkle with lime juice and salt. Leave in refrigerator until ready to use. Chop tomatoes into big chunks and puree in blender. Saute onion in olive oil until limp, add shrimp, cover and bring to a simmer. Add tomatoes, parsley, green onions and whole peppercorns. Simmer for fifteen minutes. Dissolve corn starch in milk. Add hearts of palm and milk to shrimp, stir for a couple of minutes and remove from heat. Add salt and pepper to taste (remember the cheese is salty!). Pour shrimp mixture into pyrex. Sprinkle top with parmesan cheese. Bake until cheese is melted (about 15 minutes). Serve from pyrex. Serve with Brazilian style white rice. YUM! (Don't even begin to count calories here...).