اللَّهُمَّ احْفَظْ وَلَدِيْ مَادَامَا فِيْ بَطْنِيْ وَاشْفِهِ وَأنْتَ شَافٍ لاَ شِفَاءَ إِلاَّ شِفَاؤُكَ
لاَ يُغَادِرُ سَقَمًا.
اللَّهُمَّ صَوِّرْ فِيْ بَطْنِيْ صُوْرَةً حَسَنَةً وَثَبِّتْ قَلْبَهُ إِيْـمَانًا بِكً وَبِرَسُوْلِكَ.
اللَّهُمَّ أَخْرِجْهُ مِنْ بَطْنِيْ وَقْتَ وِلاَدَتِيْ سَهْلاً وَتَسْلِيْمًا.
اللَّهُمَّ اجْعَلْهُ صَحِيْحًا كَامِلاً وَعَاقِلاً حَاذِقًا عَالِـمًا عَامِلاً.
اللَّهُمَّ طَوِّلْ عُمْرَهُ وَصَحِّحْ جَسَدَهُ وَحَسِّنْ خَلْقَهُ وَأفْصِحْ لِسَانَهُ وَأحْسِنْ صَوْتَهُ لِقِرَاءَةِ الْقُرْآنِ وَالْحَدِيْثِ بِبَرَكَةِ مُحَمَّدٍ صلى الله عليه وَسَلَّمَ .
وَالْحَمْدُلِلّهِ رَبِّ الْعَالَـمِيْنَ.
Ya Allah ,
peliharalah anakku selama ia berada di dalam kandunganku dan sihatkanlah dia, Engkaulah yang menyembuhkan , tidak ada penawar melainkan penawar-Mu , penawar yang tidak meninggalkan penyakit.
Ya Allah ,
Engkau perelokkanlah kejadiannya yang sempurna dan tetapkanlah hatinya agar beriman kepada-Mu dan kepada Rasul-Mu.
Ya Allah , zahirkanlah dia ke dunia dengan mudah dan selamat .
Ya Allah anugerahkanlah dia kesihatan yang sempurna , berakal dan bijaksana , alim dan beramal .
Ya Allah ,
panjangkanlah umurnya dalam ketaatan , sihatkanlah tubuh badannya ,dan indahkanlah akhlaknya , fasihkanlah lidahnya , perelokkanlah suaranya untuk membaca al-Quran dan hadis dengan berkat Nabi Muhamad s.a.w. dan segala puji bagi Allah Tuhan Semesta Alam .
caption : main suap2 lagi...jangan jeles tau...
Jom Cuba : Raspberry Ripple Cheesecake Ice Cream
Apa yang di perlukan?
Bahan A (Rasberry sauce)
- 150gm raspberries
- 30gm sugar
- Macerate raspberries with sugar overnight. Or until the raspberries look like jam. Taste the sauce , if it's too tart, add more sugar until it taste sweet, but still with a hint of tartness. No cooking involved.
Bahan B
- 200gm cream cheese, room temp
- 50gm sugar
- 200gm plain yogurt
- 250ml whipping cream
- 30gm sugar
- Raspberry sause (see recipe above)
Jom Cuba!
- Prepare a 8 inch pan. Line the pan with cling wrap with overlaps so that you can easily lift the ice cream out of the pan.
- Beat cream cheese with 50gm sugar until smooth and creamy.
- Mix in plain yogurt. Taste it. Ad more sugar if it’s too sour. Different brand of plain yogurt taste differently.
- Whip cream in a chilled bowl until it thickens. Add in 30gm sugar (less if the cheese mixture is too sweet) and whip the cream until soft peaks.
- Fold the cream into the cheese mixture.
- Fill the pan with 1/3 of the cheese mixture and level it. Spoon in 1/2 of the raspberry sauce over and gently spread it around.
- Gently dollop the balance of cheese mixture over and smooth the surface.
- Drop teaspoons of raspberry sauce onto the ice cream and with a knife, draw on the sauce to create ripples.
- Freeze cheesecake for a few hours. Let ice cream sit in the fridge for half an hour before slicing (or 5 mins at room temp) before slicing. The ice cream can crack if sliced when it is too cold.
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