Sosok Haura Aulia, Gadis Manis yang Tewas Usai Kepalanya Dilindas Sang Ayah Pakai Truk

  Malang nasib Haura Aulia, bocah perempuan berusia 11 tahun yang tewas karena ditabrak oleh ayahnya sendiri.

Sang ayah, Husaini, menabrak dan melindas putrinya memakai truk usai kabur karena diduga kepergok selingkuh oleh anak dan istrinya.

Peristiwa tragis ini terjadi pada Sabtu (19/12/2020) dini hari di daerah Meukek, Aceh Selatan. Haura dan ibunya berusaha menghentikan laju truk yang dikemudikan Husaini.

Haura dan ibunya curiga di dalam mobil truk tersebut ada selingkuhan Husaini. Namun, Husaini menolak berhenti.

Dia terus tancap gas memacu truk berwarna kuning itu dan kabur diduga bersama wanita selingkuhannya.

Haura Aulia sempat bergelantungan di spion truk, namun kemudian terjatuh dan akhirnya tergilas roda truk. Ban belakang truk melindas tubuh dan kepalanya.

Haura Aulia yang menggemari Nissa Sabyan ini tewas di lokasi kejadian yang diikuti jerit tangis sang ibu. Dia menghampiri dan memeluk tubuh korban.

Sang ibu dikabarkan memunguti isi kepala anaknya yang berceceran dan membungkusnya dalam kerudung.

Kanit Laka Satlantas Polres Aceh Selatan Bripka Riza membenarkan terjadinya peristiwa kecelakaan tragis tersebut.

Saat ini, Husaini telah ditangkap dan ditahan di Mapolres Aceh Selatan. Meski begitu, Husaini membantah menabrak anaknya dan menggilasnya hingga tewas.

Dia berdalih memang sang anak sudah nasibnya yang nahas, sehingga meninggal saat itu.

"Kalau nyenggol bukan saya senggol, tapi memang anak saya sudah naasnya," kata dia, Minggu (20/12/2020).

Selain menangkap pelaku, polisi juga menyita truk berwarna kuning beserta STNK dan SIM milik pelaku.

Di akun Facebooknya, Haura Aulia kerap mengunggah beberapa foto dirinya. Gadis kelahiran 10 Maret ini sering mengunggah aktivitasnya sehari-hari.

Dia juga pernah mengunggah foto sang ibu serta truk yang diduga dikendarai oleh ayahnya.

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HOW TO MAKE FILIPINO ADOBO

 Filipino Adobo is one of the most famous Filipino food in which foreigners are curious about. It has few ingredients which are readily available. If you try your hand in making Adobo, you can use your favorite meat like chicken, pork and beef and for myself, I even used Salmon.

In the video below, you will see how easy it is to make our famous Filipino Adobo. I tried my hardest in showing you how to cook our this staple Filipino food, the easy way.

In my post way back 2015, I made a Slow Cooked Adobo in which I used Chicken Drumsticks; this time, however, I opted for chicken wingettes because it has become my favorite lately. It feels like chicken wingettes has more tastes compared to chicken drumstick. I thick it is because of wingettes has more fat,maybe?

Ingredients

3 lbs chicken wingettes

½ cup largely chopped onion

1 clove garlic

½ cup soy sauce

¼ cup vinegar

1//2 tablespoon salt

1 cup water

3 or more bay leave

⅛ cup brown sugar

4 or more boiled eggs (optional)

2 tablespoons cooking oil

Instructions

Heat oil in a large cooking pan and saute' the garlic and the onion.

When garlic is brown and onion is transparent, add the chicken wingettes and cook until change in color - color brown or until pale. Cook in a low heat, with the pan covered.

When chicken meat is ready, add in water. Cook chicken until soft and add in more water if needed.

When chicken is soft, add the soy sauce, vinegar and salt. Cook some more for 5 minutes to let the sauce absorb and then add the bay leaves and sugar.Continue cooking for 5 more minutes and then add the boiled egg. You can add more water if you want more sauce for your Adobo and just adjust the taste according to your liking. The end result should be a sauce with a bit of saltiness and hint of sour- ness.

Keto Cheesy Garlic Breadsticks (4 Ingredients)

This easy, cheesy, garlicky, delicious keto recipe is made with just 4 simple ingredients: mozzarella, parmesan, an egg and garlic powder. That may not sound like much, but it’s the perfect combination needed to make the best low carb snack you’ll ever eat.

With the minuscule amount of carbs in cheese and eggs, this easy recipe is almost zero carb. Yes, you can eat these guilt free. They are amazing served with a little tomato or marinara sauce, but just as good eaten alone. They taste a lot like pizza slices, so I’m certain you could even add on a few toppings if you’d like.

Ingredients
1 cup shredded mozzarella
1 cup shredded parmesan cheese
1 egg
1 tsp garlic powder

Instructions
Preheat your oven to 350 degrees and line a baking sheet with parchment paper.
In a bowl, combine all of the ingredients together until well incorporated.
Place the mixture onto your parchment paper, and flatten it out like you would a pizza crust.
Bake for about 15 minutes, and then switch the oven to broil and move the baking sheet to the top rack for a few minutes to brown the cheese a little.
Slice with a pizza cutter, and enjoy! I like to dip it in a little marinara or pizza sauce. You can also garnish it with red pepper, parsley flakes or Italian seasoning.

Low Carb Cheesy Cabbage Casserole

This is one of my favorite easy low carb dinner options. From start to finish it will be in on the table in 30 minutes and only required one pan, talk about easy! I think cabbage is an underused ingredient. I have always loved cabbage rolls. And my all time favorite  because they are hardy, inexpensive meals that go a long way.

This One Pan Cabbage Casserole is a low carb version of the classic. Browned meat, chopped cabbage, tomatoes and spices come together to create a healthy, easy comfort food!

Ingredients
1 pound ground beef or turkey, browned and drained
1 small onion, diced
1/2 head of cabbage chopped into medium chunks (roughly 3 cups)
1 (10 ounce) can tomatoes with green chilies (undrained)
1 (8 ounce) can of tomato sauce
1 teaspoon chili powder
1 teaspoon garlic powder
salt and pepper to taste
1 cup shredded cheese (cheddar or colby jack is our favorite)

Instructions
In a medium size skillet brown your beef or turkey over medium heat, drain off any grease.
Add the diced onion and sauté 3-5 minutes.
Add the cabbage, tomatoes with green chili, tomato sauce, spices and stir well.
Cover and reduce heat to medium cooking for 15-18 minutes stirring occasionally.
Top with cheese!

Crispy Green Bean Fries (Low carb + Air Fryer and Oven)

Today I am sharing my newest obsession, Keto Green Bean Fries! This low carb side dish is highly addictive and perfect for a game day snack or an easy side dish! If you have tried my Crispy Zucchini Fries, this green bean version is very similar as it features a crunchy parmesan and almond flour crust!

The first time I heard of green bean fries I was in college having dinner with some girl friends and one of the girls ordered a huge basket of green bean fries as an appetizer. They were delicious! I loved how crispy they were on the outside, but how tender and full of flavor they were on the inside. I have always loved roasted green beans and the flavor is similar here, but better! These fries are great dipped in a low carb ketchup, but I prefer low carb ranch. I think the parmesan coating pairs perfectly with ranch!

Ingredients
1 pound of green beans, ends trimmed if needed
1 egg
1 tablespoon of low carb ranch dressing, jalapeño ranch dressing or mayonnaise
1 cup almond flour
1/2 teaspoon garlic salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 cup parmesan cheese

Instructions
The Oven Version:
Prehat oven to 400 degrees
Set up your breading station by setting up two shallow bowls and a baking sheet with a silicone baking sheet or sprayed well with cooking spray.
In the first bowl combine the egg and the ranch dressing, mix until completely combined
In the second bowl combine the almond flour, spices and paremsan, mix well.
Roll the green bean in the egg then the almond flour crust and place on the pan.
Lightly spray the breaded fries with cooking spray to help crisp them.
Bake 10-12 minutes or until the green beans reach your desired tenderness.
Air Fryer Instructions:
Preheat your machine according to the directions at 390 degrees. When hot add in as many green beans as you comfortably can without over crowding.
Spray with cooking spray to help crisp.
Cook 5 minutes, shaking the basket half way through cooking to move them around.

CAJUN TRINITY KETO CRAB CAKES

These Keto Crab Cakes are a low carb nod to one of my favorite cities in the world – New Orleans! So, I felt it was only fitting to make sure they included the Cajun Holy Trinity – onions, celery, and bell pepper.

Loaded with lump crab meat, these low carb crab cakes are perfectly crispy and juicy at the same time. Before I made this recipe, I was on the hunt for a good keto crab cake and I just wasn’t able to find one. SO, I just made my own!

INGREDIENTS
2 tablespoons butter
1 large rib celery, chopped
1/2 cup chopped mixed bell pepper
1 shallot, chopped
2 cloves garlic, minced
sea salt and black pepper, to taste
1 large egg
2 tablespoons mayonnaise (get my homemade recipe here)
1 tablespoon Worcestershire sauce
1 teaspoon spicy brown mustard
1 teaspoon hot sauce
1/2 cup grated Parmesan cheese
1/2 cup crushed pork rinds
1 pound lump crabmeat, picked clean of shells
2 tablespoons olive oil

INSTRUCTIONS
Heat a large sauté pan over medium heat. In the pan, heat the butter, then add the celery, bell pepper, shallot, garlic, sea salt and black pepper. Sauté until the vegetables are translucent and soft, about 10 minutes.
In a large mixing bowl, combine the egg, mayonnaise, Worcestershire, spicy brown mustard and hot sauce. Add the sautéed vegetables and mix until all the ingredients are well incorporated. Mix in the Parmesan cheese and pork rinds. Fold the crab into the mixture.
Line a large plate or rimmed baking sheet with parchment paper. Form the crab mixture into 8 equal-size patties. Place the patties on the prepared baking sheet and refrigerate for 1 to 2 hours.
Pan-fry in olive oil, in a large skillet over medium-high heat, until the crab cakes are golden brown and crispy on each side. Be careful not to flip them too many times or they will fall apart.

COFFEE BARBECUE PORK BELLY

Smoked paprika, garlic powder, onion powder, chili powder, sea salt, espresso powder, and keto-friendly brown sugar substitute combine to make a delicious dry rub with just a little kick of spice and a whole lot of flavor. Rub that all over 2 pounds of pork belly and cook with beef stock, and the result is a tender, juicy, perfectly cooked pork belly with a slightly caramelized, crispy crunchy crust. Is there anything better? I certainly don’t think there is.

Although admittedly, I go the easy route quite often and buy the precooked kind from Trader Joes. Then all I have to do is sprinkle on some low carb barbecue dry rub and pan-fry it to get it nice and crispy. SO, SO GOOD! Can you tell that I am a huge fan of pork belly in all its delicious forms?

INGREDIENTS
1 1/2 cups beef stock
2 pounds pork belly
4 tablespoons olive oil (this is my favorite brand)
1 batch Low Carb Barbecue Dry Rub (get the recipe here)
2 tablespoons Instant Espresso Powder (I use this brand)

INSTRUCTIONS
Preheat the oven to 350°F.
Heat the beef stock in a small saucepan over medium heat until hot but not boiling.
In a small bowl, mix together the barbecue dry rub and espresso powder until well combined.
Place the pork belly, skin side up in a shallow dish and drizzle 2 tablespoons of the olive oil over top, rubbing it over the entire pork belly.
Sprinkle the rub all over the pork belly and rub in well to evenly distribute.
Pour the hot stock around the pork belly and cover the dish tightly with aluminum foil. Bake for 45 minutes. Slice into 8 thick slices, or 16 slices if you like a crispier pork belly.
Heat the remaining olive oil in a skillet over medium-high heat and sear each slice for 3 minutes on each side or until desired level of crispiness is reached.

CHEESY ZUCCHINI BALLS EASY KETO APPETIZERS

They are delicious warm appetizers or snack even better if dipped into homemade guacamole  or sour cream. You can also serve them cold into kids lunchbox. My kids are big fans of these and bring them school many times per month. They dip them into my keto sugar free ketchup recipe.

I very much inspired this recipe from my spinach balls recipe. This time I added some dried italian herbs and garlic in the batter.  The texture is very soft, cheesy,  with a crispy outside and crunchy zucchini bites all around the balls.

INGREDIENTS
KETO VERSION
1 1/2 cup Grated zucchini packed, squeeze to remove all juice
3 large Beaten egg
3 Garlic clove , finely crushed
1 cup Almond Flour (115 g)
2 tablespoon Whole Psyllium Husk (12 g)
1 tablespoon Dried oregano or dried parsley, or italian mix
1/2 teaspoon Cumin
1/2 tablespoon Ground paprika
1 cup Grated Mozzarella or cheddar
1 teaspoon salt
CLASSIC VERSION - NOT KETO
1 1/2 cup Grated zucchini packed, squeeze to remove all juice
3 large Egg
3 Garlic clove , finely crushed
1 1/4 cup panko breadcrumb
3 tablespoon dried herbs parsley, oregano, italian mix or mint or cilantro
3/4 cup Grated Mozzarella or cheddar
1 teaspoon salt
HOMEMADE SUGAR FREE KETCHUP TO DIP
1 batch sugar free ketchup
Keto-Meal-Plans

INSTRUCTIONS
Preheat oven to 370 F (200 C).
Wash the zucchini and remove the ends, keep the skin on finely grate using a manual grater.
Squeeze the grated zucchini in a clean towel to extract all the zucchini juice then pack the dried grated zucchini into a measuring cup. Measure 1 1/2 cup, set aside in a bowl.
Stir in the beten eggs, crushed garlic,  almond flour, psyllium husk, dried herbs, cumin, paprika, salt and grated mozzarella cheese.
Combine with a spoon then knead with your hands, squeezing the batter to ensure that all the ingredients comes together. It should take 1 minute of squeezing/kneading until it forms a consistent batter.
Form 18 zucchini balls, golf size balls rolling the batter within your hands.
Place each balls onto a baking sheet covered with parchment paper. If your parchment paper tend to stick to food, brush a teaspoon of olive oil on top to avoid the zucchini balls to stick on the paper.
Bake for 20-30 minutes or until the outside is golden and crispy.
Serve immediately with dip of your choice like my homemade sugar free ketchup or simple guacamole recipe or sour cream.
STORAGE
Store up to 3 days in the fridge in an airtight container
Freeze the baked zucchini bites in an airtight container leaving haf thumb space between each balls to make sure they don't stick to each other.
Rewarm in hot oven 150C (300 F) on a cookie sheet covered with parchment paper. Bake for 8-10 minutes or until hot in the middle and crispy outside. No need to defrost before rewarming.