SLF Special Edition " The Beauty Of Red And White "

SLF Special Edition "The Beauty of Red and White"

The month of August has always been the special month for Indonesia because in this month the Indonesian regained their independence from the colonists, partly due to the brave citizens of Indonesia who fought the wars aggressively and with perseverance.

To commemorate the Indonesian independence this year, Still Life Food (SLF) Photography club is proposing an event of still life and still life food photography with the theme “The Beauty of Red and White”.

This event is going to be held on August 3 until August 24, 2009, in which the event is open to all member and non-member of SLF, citizen and non-citizen of Indonesia.

The criteria of participating in this event is as follow:

1. Photo submitted must have the theme “The Beauty of Red and White” with the object of the photo must be related to culinary point of view, either it be food or non-food related objects.

2. Send your entry to this email: stilllifefood@googlemail.com with the following details:

Your name:
Your blog's name:
Your location:
The URL of the post containing the photograph :
Attach one of your best pictures in JPG format, 500pxls in width

Photos that are submitted will be judged by a team of juries who have expertise in photography in general and food photography in particular. Here they are:

1. Prio Adhi Setiawan of "Priotography"
2. Leemei Tan of "My Cooking Hut"
3. Peter G of "Souvlaki for the soul"
4. Thorsten Kraska of "My2Penn’orth"
5. Oezank Setia Nugraha of "Oezank Photography"

Concept: The judges are looking for a photo that can convey the theme visually and uniquely that can captivates and inspires the audiences right away. Any clever or fresh idea to represent the red and white in the composition is greatly sought after.

Edibility: The judges are looking for an enticing and engaging photo that tempts people's sense of smell and taste, in other words, the photo must be a drool-worthy photo in visual context.

Aesthetics: The judges are looking for terrific composition, lighting, focusing, styling, clarity and color, and direct relevance to the theme.

Originality: The judges are looking for interesting image that catch their attention. A “WOW” image that we haven’t seen it before.

We will also be looking for an “Overall Winner” to whoever gets the most highest points in all combined categories.

HOST PICK is another bonus! :)

Photos that are coming in will be accessible for viewing in the "The Beauty of Red and White" gallery which will be updated daily. Click the image below for viewing.

Let us enliven this event by sending us your best “The Beauty of Red and White” photo!

Regards,
SLF Administrators

Host entry:

by Dwiana P



By Eliza A

by Elsye S

by Ema Y

by Ira R

by Sefa F

LET'S PARTICIPATE AND MERDEKA!!

Kimchi using western cabbage

It is truly unfair if I did not posting my kimchi using western cabbage today...
Wondering why?
That because I purposely brought the red-bell pepper flakes **which is the key ingredient of kim chi, across the country from Korean cold storage in Dubai to Goa-India.

I would say that this is a great nibble especially for my husband who hates cabbage **but not napa cabbage a.k.a Chinese cabbage.

The crunchiness, the spiciness and the sourish come in the same time, I have to gives them a particular credit which finally demolish my curiosity and completely indulge myself.

I do positively think that you may try it out too!
Above all, perhaps you have a look for detail step by step here



Crunchy Kimchi

Ingredients

1 medium size of western cabbage
2 tablespoons Korean red bell pepper flakes
3 tablespoons fish sauce
½ teaspoon garlic paste
½ teaspoon ginger paste
6-7 springs of spring onion (segments)
1 tablespoon rice flour
Salt and sugar to taste

Method

Cut the cabbage into a nibble size and then wash them.
In the big bowl mix 3-4 tablespoons of salt with two glass of water, soak them for about an hour.
Using a colander rinse them well, set aside let it stand to take away all the excess water

Meanwhile, dissolve the rice flour with little water to a runny liquid.
In the small fire heat the mixture to thicken *do not boil, Set aside to cool.
Combine together red bell pepper flakes, fish sauce, garlic paste, ginger paste, salt and sugar then adding small quantity of water.
Add the starch of rice flour, stir them well.
Pour the starch over the segments cabbage and then add the segments spring onions
Mix them up until the sauces are perfectly blended.

Transfers into air tight container, pressing down lightly in the surface then lay a piece of plastic wrap to prevent the air entering during fermentations then seal the container with its cover.
Store in the dark and cool place away from direct sunlight for three days
Chill them out before serve for better thrill

Crash

I don’t know where do I start from, but I do know where exactly to begin...
I deeply apology to all of you of being hush again and again therefore I extremely letting this Blog was unfilled for so long, yah it’s too long...

I know this is going to be not so great notes from me however I am pleased of having chance of dropping a post and letting you know, perhaps kind of asking of waiting for me until my PC getting cured.

“Do not drink sprite etc at near your PC” as my husband did it so,” it may spill all over it and it craft miserable dilemma in life”.

And so on...I humbly make it clear that at the moment we have no PC at home since one month and one week ago and so ever we could not do anything else unless pass the time and waiting for it.
I hope everything gonna be ending soon as my self really in a chaotic zone of food photographing and typing.

I wish I’ll see you guys very soon! **fingers crossed

PS: Thank you mbak Sefa for the brilliant award, I was peeping into it *wink
And Elra (dewi) Thank you so much for the superb award
I do appreciate guys!