Prep: 25 min. Bake 12 min per batch.
Make about 36 (~sy jadi 50 biscuit!)
1 cup butter, softened
2/3 cup sifted powder sugar
1 tbsp instant espresso powder or regular instant coffee crystals.
1 tsp vanilla
1/2 tsp ground cinnamon
2 cups all-purpose flour
1 ounce semisweet chocolate, finely chopped
Sifted powdered sugar and/or unsweetened cocoa powder
Serves 4
Prep time: 8 minutes
Cooking time: 30 minutes
Nonstick vegetable cooking spray, PAM®
1 large onion
1 1/4 cups Italian style bread crumbs, Progresso®
1/2 teaspoon minced fresh garlic, McCormick®
1 cup low-fat milk
1 cup all-purpose flour, Pillsbury®
3 large egg whites, beaten slightly
Preheat oven to 400 degrees. Spray 2 large cookie sheets with nonstick spray.
Cut onion into 1/2-inch-thick slices. Separate slices into rings. In a small bowl, combine bread crumbs and garlic. Set aside.
Place milk, flour, and egg whites into three separate small bowls. Dip each onion ring into milk, flour, egg white, and bread crumbs (in that order).
Place on prepared cookie sheets and bake for 20 minutes. Turn onion rings over and bake until golden brown, about 10 minutes longer.
1 cup of brown basmati rice (or 1 rice cooker cup)
2 cups vegetable stock (or enough stock for your rice cooker)
1 tbsp olive oil
1 clove garlic
1 small yellow onion
1 jalapeno, seeded and minced
3 tbsp tomato paste
1/2 tsp salt
1/4 tsp cumin
1 sm roma tomato, seeded and diced
Rinse and drain rice and add it to the rice cooker along with the veggie stock. Set aside. In a small skillet, heat olive oil over medium heat. Add onions and jalepeno and cook until onions are soft and translucent. Add the garlic and cook until fragrant, about 1 minute. Add onion mixture to the rice cooker. Stir the rest of the ingredients into the rice cooker - tomato, tomato paste, salt, cumin. Cook according to rice cooker instructions. I set mine to the brown rice setting on my rice cooker.
Vegetable or olive oil, for frying
1 cup water
4 ounces butter
1/4 teaspoon salt
1 cup all purpose flour
3 eggs
1/4 cup sugar
1/4 teaspoon ground cinnamon
Chocolate Dunking Sauce, recipe follows
To make churro dough, heat water, butter and salt to rolling boil in 3-quart saucepan; stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from the heat. Beat eggs all at once; continue beating until smooth and then add to saucepan while stirring mixture.
Spoon mixture into a piping tube with large star tip. Squeeze 4-inch strips of dough into hot oil. Fry 3 or 4 strips at a time until golden brown, turning once, about 2 minutes on each side. Drain on paper towels. Mix the sugar and cinnamon. Roll churros in the cinnamon sugar. Serve with Chocolate Dunking Sauce.
Chocolate Dunking Sauce:
4 ounces dark chocolate, chopped
1 cup milk, plus 1 cup
1 tablespoons cornstarch
4 tablespoons sugar
Place the chocolate and half of the milk in a pan and heat on low. When the chocolate has melted, dissolve the cornstarch in the remaining milk and whisk into the chocolate with the sugar. Cook on low heat, whisking constantly, until the chocolate is thickened, about 5 minutes. Add extra cornstarch if it does not start to thicken after 5 minutes. Remove and whisk smooth.
Pour and serve in cups for dipping churros.
Makes 12
Recipe from www.marthastewart.com
Per Serving
About: Nutrition Info 
Powered by: ESHA Nutrient Database
Yield: 4 servings
While most Caesars drown the greens in a heavy dressing, this lemony version lets the taste of the shrimp shine through. Don’t worry about the anchovies–they’ll mellow in the dressing, giving it a rich taste that can’t be duplicated.
Tip
To make homemade croutons: Toss 1 cup whole-grain bread cubes with 1 tablespoon extra-virgin olive oil, a pinch each of salt, pepper and garlic powder. Spread out on a baking sheet and toast at 350 degrees F until crispy, turning occasionally, 15 to 20 minutes.
Make Ahead Tip
The dressing (Step 1) will keep, in a jar in the refrigerator, for up to 3 days. Shake vigorously just before tossing with the salad.
Bahan :
500 gr mie keriting telur basah, siap pakai
Bumbu Mie (campur jadi satu) :
3 sdm minyak ayam bawang *)
1 sdm minyak wijen
2-3 sdm kecap asin
1 sdm kecap ikan
½ sdt merica bubuk
Topping Ayam Rica :
300 gr dada ayam tanpa tulang, cincang
100 gr jamur merang, iris-iris
2 sdm minyak untuk menumis
1 sdm Minyak Wijen
8 siung bawang putih, cincang halus
4 buah bawang merah,cincang halus
1 sdt air jahe (2 cm jahe, diparut dan diperas airnya)
150 ml air
2 sdm saus tiram
1 sdm kecap manis
1 sdm kecap asin
1 sdm kecap ikan
garam, merica bubuk, dan gula pasir secukupnya
Kuah :
1 sdm minyak wijen
1 sdm minyak ayam bawang *)
2 siung bawang putih, cincang halus
500 ml kaldu ayam (hasil rebusan tulang ayam)
garam dan merica bubuk secukupnya
½ sdt kaldu ayam bubuk (optional)
Pelengkap :
5 lembar kulit pangsit (khusus yang untuk digoreng), goreng, goreng tiriskan
pangsit isi (resepnya kapan-kapan aja yah :p)
250 gr caisim, bersihkan potong2 pendek, rebus ½ matang, tiriskan
Bakso sapi siap pakai
bawang goreng
daun bawang/seledri cincang halus
Cara Membuat :
Topping: Panaskan minyak sayur dan minyak wijen, tumis bawang putih , bawang merah dan cabe halus hingga harum. Masukan dada ayam cincang, masak hingga berubah warna. Tambahkan air jahe, saus tiram, kecap asin, kecap manis, kecap ikan, gula pasir, garam dan merica. Tambahkan air larutan maizena dan irisan jamur merang. Aduk rata, masak hingga matang dan kuah mengental dan agak mengering, angkat dan sisihkan.
Kuah : Panaskan minyak ayam dan minyak wijen, tumis bawang putih cincang hingga harum. Tuangi kaldu, bubuhi garam, merica bubuk dan kaldu bubuk, aduk rata. Didihkan dengan api kecil, angkat.
Mie: Didihkan air secukupnya, rebus mie keriting sampai cukup lunak (kurang lebih 2 menit), tiriskan. Tuang ke dalam wadah berisi campuran bumbu mie. Aduk rata, Sisihkan.
Penyajian : atur mi dan sawi dalam masing-masing mangkuk saji, tambahkan kurang lebih 2-3 sdm topping ayam rica di tiap mangkuk. Sajikan panas bersama kuah dan bahan pelengkap.
*) untuk membuat minyak ayam bawang :
500 gr kulit ayam dan lemaknya, dipanaskan dengan api kecil di atas wajan. Tambahkan 4 siung bawang putih yang sudah digeprek. Panaskan hingga seluruh minyak keluar dari kulit dan lemak ayam. Goreng hingga mengering. Saring, minyak siap digunakan. Untuk menyimpan minyak ini, simpan dalam wadah botol kering yang ditutup rapat (bisa bertahan hingga sebulan).Untuk 5 Porsi.
Leave it to the French to come up with the classiest way of doing an ice cream sundae. Hide the grown-up coffee ice cream inside a crisp puff of pastry (the same dough that cream puffs are made from), then drizzle it with full-bodied chocolate sauce.
Active time: 45 min Start to finish: 1 1/4 hr
Servings: Makes 6 servings
Ingredients:
For profiteroles
1 quart coffee ice cream
3/4 stick unsalted butter, cut into pieces
3/4 cup water
1/4 teaspoon salt
3/4 cup all-purpose flour
3 large eggs
For chocolate sauce
1/2 cup sugar
1 cup heavy cream
7 ounce fine-quality bittersweet chocolate (no more than 60% cacao if marked), finely chopped
1/2 teaspoon pure vanilla extract
1 tablespoon Cognac or brandy (optional)
Equipment: a small (about 1 1/2-inch) ice cream scoop; a large pastry bag fitted with a 3/4-inch plain tip
Preparation:
Make profiteroles:
Chill a small metal baking pan in freezer. Form 18 ice cream balls with scoop and freeze in chilled pan at least 1 hour (this will make serving faster).
Preheat oven to 425°F with rack in middle. Butter a large baking sheet.
Bring butter, water, and salt to a boil in a small heavy saucepan, stirring until butter is melted. Reduce heat to medium, then add flour all at once and cook, beating with a wooden spoon, until mixture pulls away from side of pan and forms a ball, about 30 seconds. Transfer mixture to a bowl and cool slightly, 2 to 3 minutes.
Add eggs 1 at a time, beating well with an electric mixer after each addition.
Transfer warm mixture to pastry bag and pipe 18 mounds (about 1 1/4 inches wide and 1 inch high) 1 inch apart on baking sheet.
Bake until puffed and golden brown, 20 to 25 minutes total. Prick each profiterole once with a skewer, then return to oven to dry, propping oven door slightly ajar, 3 minutes. Cool on sheet on a rack.
Make chocolate sauce:
Heat sugar in a 2-quart heavy saucepan over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling pan occasionally so sugar melts evenly, until it is dark amber.
Remove from heat, then add cream and a pinch of salt (mixture will bubble and steam). Return to heat and cook, stirring, until caramel has dissolved.
Remove from heat and add chocolate, whisking until melted, then whisk in vanilla and Cognac (if using). Keep warm, covered.
Serve profiteroles:
Halve profiteroles horizontally, then fill each with a ball of ice cream. Put 3 profiteroles on each plate and drizzle generously with warm chocolate sauce.
Cooks’ notes:
•Ice cream balls can be frozen up to 1 day (cover with plastic wrap after 1 hour).
•Profiteroles can be baked 1 day ahead and cooled completely, then kept in an airtight container at room temperature. Recrisp on a baking sheet in a 375°F oven 5 minutes. Cool before filling.
Ingredients:
3-5 cups leftover cooked rice *
6 oz. ham (or other meat), chopped to small bits
2 to 3 eggs
8 oz. frozen peas and carrots
2 T soy sauce
1 T cooking wine or sherry
1 T sesame oil
2 stalks green onion aka spring onions, chopped (using mostly the white and pale green part)
2 T Canola oil
salt and pepper
Pre-cook your eggs in a non-stick skillet. Simply scramble them and set aside. (Make sure you season your eggs when cooking.) The number of eggs depend on how much rice you’re using.
In a small bowl, mix sesame oil, soy sauce and cooking wine. Set aside.
In a large wok or skillet, heat Canola oil over high heat and then add frozen peas and carrots. Cook for about a minute and then add ham and continue cooking for another minute. Then add rice, breaking it up if needed with your hands before tossing it in the wok. Drizzle some of your marinade and blend well, seasoning with salt and pepper (you only need maybe a teaspoon of salt since you’re already adding soy sauce). Add green onions and cooked eggs and mix well, breaking egg into smaller pieces if needed. Garnish with some more green onions.
Makes 3 to 4 servings.
Pair with jasmine tea or green tea.
* Caution: This is the measurement of rice already cooked. If you don’t have cooked rice already and plan to make some, then you might want to use only 2 cups uncooked rice.
TIP: Leftover rice is the key ingredient to good stir-fried rice. Having sat in your refrigerator, the cooked rice won’t be as sticky so it can mix nicely with the rest of the ingredients and make your fried rice fluffy. Just be sure to break up the clumps before adding to the wok.
FROM FREEZER TO WOK: I find that the frozen peas and carrots can cook quickly in the high heat of the wok because they’re so small. But depending on how much ice comes with the peas and carrots, you may end up with a lot of moisture, which will make your rice soupy. So if you’re worried about moisture, bring your frozen peas and carrots out ahead of time to let the ice around them to thaw out. Or rinse them under cold water and let them sit in a colander to dry before adding to your wok.
CREATE YOUR FRIED RICE: The ham in this recipe can easily be replaced by your favorite meat ingredients. This can include chopped shrimp, Chinese roast pork (or char siu), roast duck strips or even Spam! (Yes, I’ve said it and you know that’s a possibility since I’m from Hawaii.) Just make sure your meat is pre-cooked so no meat juice will turn your rice into soup.
BAHAN :
300 gram beras, cuci bersih
600 cc kaldu ayam
1/2 ekor daging ayam, potong kotak
2 buah sosis sapi, potong-potong
5 buah jamur hioko, potong tipis
2 cm jahe, iris tipis
1 tangkai daun bawang, iris tipis
BUMBU:
2 sendok makan minyak goreng
2 sendok makan saus tiram
3 sendok makan kecap manis kental
1 sendok makan kecap asin encer
1 sendok makan arak cina
1 sendok teh minyak wijen
1 sendok makan kecap manis encer
1 sendok teh gula pasir
1/2 sendok teh merica bubuk
1 sendok makan tepung maizena
CARA MEMBUAT :
Masak beras dalam kaldu di dalam mangkuk keramik (claypot) di atas api kecil.
Sementara itu buatlah bumbu. Campur bahan bumbu lalu tambahkan ayam. Tuangkan campuran ayam ke atas nasi, jahe, jamur, dan sosis. Aduk dan masak sampai bumbu meresap.
Sajikan hangat.
Untuk 8 porsi
Because of other’s past experience with the cracked claypot, I’m especially careful not to tempt fate this time around. So I practice the following rules I’ve read on various discussion boards:
1) After you buy your claypot, soak it in water overnight before you use it the first time.
2) When placing on heat, bring the heat up gradually instead of placing it on a high heat. (To play it safer, one person recommends that you put your claypot in the oven and let it slowly get hot before using it on the stovetop.)
3) Never cook your claypot over high heat.
4) If you haven’t used your claypot for awhile, soak it again for a few hours. This is especially true if you live in dry arid places or during the winter when there’s not much moisture in the air.
Cupcakes
~28 regular cupcakes / 350 degree oven
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
4 large eggs
2-3/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1/8 teaspoon salt
1 cup milk
1 teaspoon vanilla
1. Beat butter on high until soft, about 30 seconds.
2. Add sugar. Beat on medium-high until light and fluffy, about 3 minutes.
3. Add eggs one at a time, beat for 30 seconds between each.
4. Whisk together flour, baking powder, and salt in a bowl. Add to mixer bowl. Add the milk and vanilla. Mix to combine.
5. Scoop into cupcake papers about half to two-thirds full (depending on whether you want flat or domed cupcakes).
6. Bake for 22-25 minutes until a cake tester comes out clean.
Green Tea Cream Cheese Frosting
12 ounces or 1-1/2 packages of Philly cream cheese
1/2 stick butter
4 cups sifted powdered sugar
1 tablespoon matcha green tea powder
1 teaspoon vanilla
1. Bring cheese and butter to room temperature by letting it sit out for 1 or 2 hours
2. Sift powdered sugar into a bowl or onto parchment
3. Beat butter and cheese at medium speed until creamy
4. Add half of the sugar, the green tea powder, and the vanilla. Beat until combined.
5. Gradually add remaining sugar (more if you have to) until you get to the consistency and sweetness you like.
Assemble
1. Fill cupcakes using the cone method or any other method.
2. Frost and decorate as desired.
Self Frosting Cupcakes
How to cook:
Makes 12.
Matcha syrup:
1/2 cup water
1/2 cup sake
1/4 cup sugar
1 teaspoon Matcha
In a large bowl, using an electric mixer with whisk attachment, beat egg yolks and sugar until thick and pale, about 5 minutes. Add mascarpone cheese and beat until smooth. Add matcha to sake, mix well till all the matcha is dissolved. Add matcha and sake liquid, vanilla extract to mascarpone and mix to incorporate.
Dip each ladyfinger into matcha syrup until liquid has soaked into the ladyfinger, but not too much that the ladyfinger falls apart. Place the soaked ladyfinger on the bottom of a 5x9 inch container. Spread evenly 1/2 of the mascarpone mixture over the ladyfingers. Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture.
Cover tiramisu with plastic wrap and refrigerate for at least 2 hours, up to 8 hours.
Before serving, sprinkle with cocoa powder.
Bahan:
Cara Membuat:
Bumbu :
Directions:
Cara :
1. Daging diberi bumbu-bumbu yang dihaluskan , tunda 1-5 jam, lalu panggang dengan oven api atas.
2. Setelah matang, poles dengan madu.
Bahan :
1 Kg kaki ayam, goreng hingga kering, panas-panas langsung rendam dalam air es yang duingiiin.
Bumbu A. :
Bumbu B.:
Cara membuat:
A
B
pssstt….
pas ngegoreng si ceker ati-ati ya, galak bener bow… jadi mendingan penggorengannya ditutup ajah. direndem di air es duingiin tuh biar cekernya melepuh terus jadi gendut-gendut, biasanya aku tuh ngegoreng ceker malem, terus aku rendem dalam air es, simpen di kulkas, besok paginya baru diterusin masaknya. angkak fungsinya untuk memberikan warna merah, jadiii…. pemakaiannya bisa sesuai selera yak
Although it involves multiple steps, making vietnamese salad rolls at home is relatively easy. The good thing about this dish is that it involves almost no cooking at all. Here are the key ingredients in assembling the salad roll.
Depending on what type of rice noodle you get, you might either need to hydrate it in boiling water or just let it soak in hot water. Guess what, that’s all the cooking you need!
To begin assembling the roll, hydrate the Vietnamese Rice Paper in a big pan filled with warm water. If you get the good rice paper, it will only take around 15-20 seconds to fully soften the paper. Take out of the pan and place on a plate. I like to put a piece of paper towel on top of the plate to absorb any excess water. Place a handful of rice noodle on the rice paper and add your fresh ingredients on top of the rice noodle. When I said shrimp, I don’t mean raw shrimp. You can use the cocktail shrimp as these are already cooked. Wrap the salad roll as you would wrap a burrito. This is the trickest part of the assembly. Practice definetely makes perfect so don’t be discouraged the first few times when things don’t look too pretty. Eventually you’ll get the hang of it and you will be ready to serve these to your friends.
I would like to thank Martin Yan and the food network for providing the recipe for the sauce. I’ve tried so many times to make peanut sauce but always failed until I saw Martin Yan make it. At first I was skeptical but tried it anyways since I didn’t have a better recipe. To my surprise (and delight), the sauce tasted very authentic. Ok, I don’t really know how an authentic peanut sauce taste like, but it was pretty good so that’s all I need to know. Here’s the recipe.
The roasted peanuts are optional since I bet not a lot of people would have this lying around at home. But as I mentioned many times, adding texture to the food bring a whole new dimension in the dining experience so it is highly recommended. As an alternative, you can put anything crispy like fried wontons (if you have leftovers from takeout) or any other type of nuts.
The recipe is very forgiving so you don’t need to have everything exact. When I make this sauce, I just approximate it and it still ends up tasting good. Give it a try and tell me what you think.
Banh Mi Sandwiches Three Ways
(makes 3 baguette-length sandwiches, for 8-10 servings)
for the pork:
1 lb pork belly
2 garlic cloves, roughly chopped
1 serrano chili, roughly chopped
2 Tb light brown sugar
1 Tb salt
for the chicken:
1 lb boneless chicken breasts or thighs
1 tsp salt
1/4 tsp pepper
1/4 tsp cayenne pepper
1/4 tsp white pepper
1 tsp ginger, finely minced
2 garlic cloves, minced
juice of 1 lime
1 Tb vegetable oil
about 4 oz fried tofu, sliced
3 sandwich-style baguettes
about 1/2 lb daikon radish, julienned
2 medium carrots, julienned
2 Tb vinegar
1 Tb sugar
1 tsp salt
2-3 scallions, sliced thinly on a bias
about 1/4 cup mayonnaise
2-3 jalapeno or other hot peppers, sliced
1 bunch fresh cilantro, stems trimmed
Marinate the pork belly one day ahead: combine brown sugar and salt with about half a cup of warm water and stir until dissolved. Add garlic, serrano pepper and pork and fill container with cold water until the pork is submerged. Marinate at least overnight, preferably one full day ahead of roasting. When ready to roast, preheat oven at 350 degrees. Roast pork in a roasting pan with lid on for about half an hour. Remove, and continue cooking until the pork has reached an internal temperature of 165 degrees at its thickest point, about another half hour. Let sit for 15 minutes before slicing.
Marinate the chicken an hour before cooking. Rub with spices, ginger, garlic and lime juice, cover, and refrigerate. When ready to cook, heat up a skillet with some oil. Brown the chicken on each side until cooked. Place chicken onto a cutting board and let cool a bit before slicing into strips.When the carrots have been julienned, place into a bowl with vinegar, salt and sugar. Fill with cold water to submerge the carrots. Refrigerate while you chop and prepare the rest of the ingredients.
To put the sandwiches together, coat the inside of each sandwich baguette with mayonnaise. Add chicken in one sandwich, pork in another, and sliced tofu in the other. Top with radishes, (semi-pickled) carrots, scallions, cilantro, and jalapenos, if desired. Cut into single-serving size sandwiches. Serve hot sauce on the side if desired.
Getting Started
- Put 3 teaspoons of sweetened condensed milk to the cup
- Put 2 1/2 teaspoons of ground Parisian coffee into the press pot.
Assemble the Pot
- Then mount the strainer and tightening the screw moderately
Add the Water
- Fill up 1/4 the filter with boiling water and wait until the coffee absorbs well the water ( around 2 minutes )
- Refill up the filter with boiling water to the top of filter.
Wait and Wait…
Now you wait and watch the cup slowly fill up with a dark french Parisian coffee ( if coffee is not dripping out of the filter loosen the screw slighty until it drips )..
Coffee Time!
- Stir vigorously the coffee and milk
- Then put iced cubes into the cup of coffee and taste the fabulous Vietnamese Iced coffee
Ingredients:
2 lb. (900 g) beef
1 lb. leafy green vegetable of your choice (I like spinach, bok choy, napa, or bean sprouts)
3/4 lb. (12 oz) dry noodles
(a)
3 green onions, cut in 1.25″ sections
3 slices ginger root
3 cloves garlic
(b)
3/4 c. soy sauce
1.5 T. bean paste
1.5 t. hot bean paste
(c)
8 c. water
2 T. cooking wine or sherry
1 T. sugar (or two packets Splenda)
2 flowerets star anise
(d) (per serving)
1/2 T. green onion, diced
1 t. soy sauce
1/4 t. sesame oil
pinch pepper
1 c. liquid from cooking beef
1 c. boiling water
Preparation:
1. Wash the beef and cut into 1.5″ cubes.
2. Heat 2 tablespoons oil in a preheated wok. (I usually just do this with cooking spray and a non-stick 12″ skillet to cut down on fat.) Add the ingredients of (a) and (b) one by one in order and stir-fry until fragrant. Add (c) and the beef and bring to a boil. Simmer over low heat about one hour until the meat is cooked soft and the liquid is reduced to 6 cups. (Alternate quick method–cook on med-high for 15 minutes in a pressure cooker.) Retain the broth for use in step 4.
3. Fill a pot a little over half-full with water and bring to a boil. Blanch the vegetable in the boiling water until just cooked. Remove. Cook the noodles in this water until done, about 4 minutes. Remove.
4. Put (d) in each of 6 serving bowls. Put one portion of the noodles, vegetable, and beef in each bowl and serve.
PREHEAT oven to 325°F. Mix crumbs, 3 Tbsp. of the sugar and the butter. Press firmly onto bottom of foil-lined 13x9-inch baking pan. Bake 10 min.
BEAT cream cheese, remaining 1 cup sugar and the vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour over crust. Puree the blueberries in a blender or food processor. Gently drop spoonfuls of the pureed blueberries over batter; cut through batter several times with knife for marble effect.
BAKE 45 min. or until center is almost set; cool. Cover and refrigerate at least 4 hours before serving. Store leftover cheesecake in refrigerator.
1 pkg. (8 oz.) refrigerated crescent dinner rolls PREHEAT oven to 375ºF. Unroll dough into four rectangles; firmly press perforations together to seal.
COMBINE Neufchatel cheese and sugar; spread onto dough rectangles to within 1/2 inch of edges. Top evenly with blueberries. Bring opposite corners of rectangles together; press together to seal. Place on ungreased baking sheet.
BAKE 11 to 13 min. or until golden brown.
Bi Bim Bap (for 1)
