SURAT KECIL UNTUK TUHAN

Surat Kecil Untuk Tuhan

Tuhan…
Andai aku bisa kembali
Aku tidak ingin ada tangisan di dunia ini.

Tuhan…
Andai aku bisa kembali
Aku berharap tidak ada lagi hal yang sama terjadi padaku,
terjadi pada orang lain.

Tuhan…
Bolehkah aku menulis surat kecil untuk-Mu

Tuhan…
Bolehkah aku memohon satu hal kecil untuk-Mu

Tuhan…
Biarkanlah aku dapat melihat dengan mataku
Untuk memandang langit dan bulan setiap harinya..

Tuhan…
Izinkanlah rambutku kembali tumbuh, agar aku bisa menjadi wanita seutuhnya.

Tuhan…
Bolehkah aku tersenyum lebih lama lagi
Agar aku bisa memberikan kebahagiaan
kepada ayah dan sahabat-sahabatku

Tuhan…
Berikanlah aku kekuatan untuk menjadi dewasa
Agar aku bisa memberikan arti hidup
kepada siapapun yang mengenalku..

Tuhan ..
Surat kecil-ku ini
adalah surat terakhir dalam hidupku
Andai aku bisa kembali…

Ke dunia yang Kau berikan padaku..

Okay adeku nan gila bernama deka !
Hari ini cukup menghibur .
Thank brother , big hugs for you :*

seandainya

Lalab or Lalap is a Sundanese raw vegetable salad served with sambal terasi. It is originated from West Java, Indonesia. Originally it is made from any available edible young leafs and raw vegetables know by Sundanese since ancient times. However today most of Lalab consists of sliced cabbage, cucumber, lettuce, green bean, yardlong bean, tomato, leunca, lemon basil and small green eggplant. Sometimes another exotic vegetables also used in lalab, such as green stinky petai and jengkol bean.^[1]
The dressing for this salad usually is sambal terasi served directly from the stone mortar as a spicy dipping sauce for these assorted lalab raw vegetables.
Today lalab is popular throughout Indonesia. It is usually served as vegetable side-dish next to the main course, such as fried or grilled chicken, pepes, pecel lele (fried catfish), fried gourami, and many other fried or grilled fish.

Minangkabau cuisine is the cuisine of the Minangkabau people of West Sumatra, Indonesia. It is among the most popular food in Maritime Southeast Asia. Commonly known across Indonesia as Masakan Padang or Padang cuisine after the city of Padang the capital city of West Sumatra province ^[1], it is served in restaurants opened by Minangkabau people in Indonesian cities. Padang restaurant is ubiquitous in Indonesian cities, almost can be found in every street corners, and also popular in neighboring Malaysia and Singapore.
Padang or Minangkabau cuisine is famous for its rich taste of succulent coconut milk and spicy chili.^[2] Among various cooking traditions within Indonesian cuisine, Minangkabau cuisine and most of Sumatran cuisine, demonstrate Indian and Middle Eastern influences, which is various dishes cooked in curry sauce with coconut milk, also the heavy use of spices mixture.
Because most of Minangkabau people are muslims, Minangkabau cuisine follows halal dietary law rigorously. Protein intake are mostly taken from beef, water buffalo, goat, and lamb meat, and also includes poultry and fishes. Minangkabau people are known for their fondness of cattle meat products including offal. Almost the whole parts of a cattle, such as meat, ribs, tongue, tail, liver, tripe, brain, bone marrow, spleen, intestine, cartilage, tendon, and even skin, are made to be Minangkabau delicacies. Seafood is popular in coastal West Sumatran cities, and most are grilled or fried with spicy chilli sauce or in curry gravy. Various of fishes, shrimp, and cuttlefish in also cooked in similar fashion. Most of Minangkabau food is eaten with hot steamed rice or compressed rice such as katupek (ketupat). Vegetables are mostly boiled such as boiled cassava leaf, or simmered in thin curry as side dishes, such as gulai (some kind of curry) of young jackfruit or cabbages.

Nasi pecel is a Javanese rice dish served with cooked vegetables and peanut sauce.^[1] The vegetables are usually kangkung or water spinach, long beans, cassava leaves, papaya leaves, and in East Java often used kembang turi. It tastes best when eaten with fried tempe and traditional cracker. It is popular in East and Central Java.

Satay (pronounced /ˈsæteɪ/ SA-tay) or sate is a dish of marinated, skewered and grilled meats, served with a sauce.^[1] Satay may consist of diced or sliced chicken, goat, mutton, beef, pork, fish, tofu, or other meats; the more authentic version uses skewers from the midrib of the coconut leaf, although bamboo skewers are often used. These are grilled or barbecued over a wood or charcoal fire, then served with various spicy seasonings.
Satay may have originated in Java or Sumatra, Indonesia ^[2]. Satay is available almost anywhere in Indonesia, where it has become a national dish^[3]. It is also popular in many other Southeast Asian countries, such as: Malaysia, Singapore, Brunei, Thailand, the southern Philippines and in the Netherlands, as Indonesia is a former Dutch colony.
Satay is a very popular delicacy in Indonesia; Indonesia’s diverse ethnic groups’ culinary art (see Cuisine of Indonesia) have produced a wide variety of satays. In Indonesia, satay can be obtained from a travelling satay vendor, from a street-side tent-restaurant, in an upper-class restaurant, or during traditional celebration feasts. In Malaysia, satay is a popular dish - especially during celebrations - and can be found throughout the country. Close analogues are yakitori from Japan, shish kebab from Turkey, chuanr from China and sosatie from South Africa.
Turmeric is a compulsory ingredient used to marinate satay, which gives the dish its characteristic yellow colour. Meats commonly used include beef, mutton, pork, venison, fish, shrimp, squid, chicken, and even tripe. Some have also used more exotic meats, such as turtle, crocodile, and snake meat.
Satay may be served with a spicy peanut sauce dip, or peanut gravy, slivers of onions and cucumbers, and ketupat (rice cakes).
Pork satay can be served in a pineapple-based satay sauce or cucumber relish. An Indonesian version uses a soy-based dip.
Satay is not the same as the Vietnamese condiment sate, which typically includes ground chili, onion, tomato, shrimp, oil, and nuts. Vietnamese sate is commonly served alongside noodle and noodle-soup dishes.