flagler college student
He made me really laugh hard! He is social Science teacher, and he is hearing man.
Wednesday, October 31, 2007
Monday, October 29, 2007
My birthday for 2005 to 2007
Kazu(six months old) and me in Sinagpore 2005
My wife, I and Kazu was in Resturant for my birthday (oct 2005) My weight was 60Kg and 140 Pounds. Alot of my friends said, I was sooo thin than before.
Same birthday month but different dates.Raymond (28/10),Kenichi (24/10) and Karen(30/10)
My Nissan truck and My 70 s surfboard... I still have this board now and shoes! my weight was 150 pounds in oct 2006
This recently photo: my mom and I were eating at Long horn resturant in St.Augustine,Fl my weight is 157 pound and 75Kg. My goal is my better heathy and more running... go to Brazilian Jit-justu(grappling) Dojo of the martial arts.
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I worked at Marchee in Singapore 2005. I lost 15kg = 20 pounds. I worked three differents shifts. I was not usually to work for Singaporean workers, and they are soooo faster workers than an American people work. ha?! Malay workers said, I had a 6 packs of stomach and a lot of shown muscle... I looked at my body. huh? i did not work out a lot... I realized that I had been work out alot at Florida before i came to Singapore. that s why my body got loose a lot of fat... and can see more muscle. ha! pls look at my body for compare!
Tuesday, October 23, 2007
Champion surfer arrested in Israel
I think if you're not breaking the law, it should be against the law to have you picture taken against your will! I see it as an invasion of privacy and am glad he punched the guy. Except for surf pics!
Monday, October 22, 2007
A380 of the Singapore airline
This airplane is cool for first Singapore airline... It is really nice!
Saturday, October 20, 2007
RED Tide in Fl
I surfed on Oct 11th and the waves were 2 to 5 feet semi-glassy. I got hurt my eyes and cough for a while. I had to get eyes drop for reduced eyes sore. The Red tide killed a lot of fishes...it has been around a month... I have to wait until get rid of RED tide!!! so I can surf longer.. grrrrr.
Thursday, October 18, 2007
My USA president Bush said, F@c!!!
I don't believe this photos. Bcs He believes in god.. huh?!!!! he may be flipped his mind to be cuss to other person who was speaking up at him! hahaha
Jet Li and Edison Chen at NBA china games 2007 for cavs and magics!
Jet Li and EDC.....big props to JET LI....for the CANCER FOUNDATION....big heart.....i respect him(Jet li is my hero)
Destroyed the mother nature!!! Sigh!
This place was nice of the mother nature and destroyed the nature beauiful "flow the water" when I was 8 years old, my other childhood and I were playing there. It was fun to play there. Now, it is fake place to see nice grass! GRRRRrrrRr my road is near this place (1/4 miles away from my house)
Monday, October 15, 2007
Lina See Wan San
Lina's farewell party on first week of aug!!! Because She was excited to move to back to USA for new life. I was really excited to eat sushi in Singapore. The resturant called Sakae Sushi Buffet at Funan Mall.
Monday, October 08, 2007
Why do we celebrate hari raya puasa?
In two years ago, I worked at KFC in Singapore. I had around four or three co worker are Malay. They have a fasting day, they dont eat from 6am to 7pm... I think, they cannot drink water. I learned a lot of muslim culture, and cool about religion! my wife and I went to Mosque and learned about muslim! wow!
Hari Raya Puasa is a very important occasion that is celebrated by Muslims all over the world. It is also known as the festival that marks the end of one month of fasting (Ramadan). The words ‘Hari Raya’ mean 'day of celebration'. Overall, it is the 'Fasting Day of Celebration'.
On the morning of the festival, the Muslims would wear their new clothes and go to the mosque to pray. They offer their thanks to God and after that they would ask for forgiveness from their elders. Hari Raya is a time to reconcile and renew relationships with others. Many different celebrations are attended with family, friends, and neighbors and the tend to last all day and into the night.
Hari Raya Puasa is a very important occasion that is celebrated by Muslims all over the world. It is also known as the festival that marks the end of one month of fasting (Ramadan). The words ‘Hari Raya’ mean 'day of celebration'. Overall, it is the 'Fasting Day of Celebration'.
On the morning of the festival, the Muslims would wear their new clothes and go to the mosque to pray. They offer their thanks to God and after that they would ask for forgiveness from their elders. Hari Raya is a time to reconcile and renew relationships with others. Many different celebrations are attended with family, friends, and neighbors and the tend to last all day and into the night.
What are some typical Malaysian and Indonesian dishes?
Popular Malay dishes
Satay - The Satay is probably one of the most popular Malay dishes - meat (mutton, chicken or beef) barbecued over glowing charcoal and eaten with ground peanut sauce accompanied by ketupat (compressed rice steamed in banana leaves).
Beef Rendang (Malay Spiced Coconut Beef) - This spicy dish is a specialty that is served during Ramzan and Eid and the Malay New Year. The meat is coated with tangy spices and simmered after dousing it with rich coconut cream.
Sambal Udang (Spicy Prawns) - Prawns or shrimps are cooked with belachan and garlic, chillies, tomatoes and tamarind paste.
Ayam Masak Merah (Red-Cooked Chicken) - Chicken pieces are pan fried a golden brown and cooked in a spicy tomato sauce.
Other popular Malay dishes are Sambal Udang, Sambal Sotong, Ayam Panggang and Sambal Tahu Goreng. A favorite noodle dish of Malay cuisine is Laksa and is served in a tangy fish gravy-like soup. Different Malay cooking styles are Masak Lemak (coconut), Masak Pedas (sambal, hot chillies), Masak Assam (tamarind), Masak Merah (tomato sauce), Masak Hitam (dark soy) and Masak Assam Pedas (hot chillies with tamarind and sambal).
Malay Recipes
Beef Rendang
Key ingredients
1½ lb beef cut into 1½ to 2-inch chunks
4 cups thick coconut milk
2 stalks lemongrass, slightly crushed
3 tbsp vegetable oil
juice of 1 lime
2 cups desiccated or freshly grated coconut
2 tsp sugar
salt and pepper
4-5 tbsp chili paste
1½-inch fresh ginger, peeled, sliced
1½ inch fresh turmeric root peeled and sliced
Marinate beef with salt and pepper for half an hour. Grind ginger, turmeric root and chili paste with little salt. Roast grated coconut on a slow flame till golden brown. Pound it to a paste after it has cooled. Stir-fry the ground paste on a high flame. Add coconut milk and gently bring to a boil. Add marinated beef pieces and cook for about 10 minutes. Add seasonings and salt and pepper. Simmer for nearly 1 hour and keep stirring often to prevent it from sticking to the bottom of the pan. Add roasted coconut paste after half an hour of cooking and let the curry thicken. This spicy beef dish goes well with Nasi Lemak (Coconut Rice) or Lontong (Rice Rolls).
Chicken Satay
Key ingredients
1 lb boneless chicken
1 tsp turmeric powder
4 tbsp sugar
12 shallots
6 cloves garlic
2 inch turmeric root
1 tsp white peppercorn
1 tsp coriander seeds
2 tsp fennel seeds
2 tsp cumin
1 tsp belacan
2 seedless cucumber, sliced
2 onions slices
4 tbsp oil
1 lemongrass stalk
Grind shallots, garlic, pepper, coriander, fennel, cumin seeds, turmeric and belachan to a paste and add sugar. Marinate chicken strips with half the satay marinade for about 6 hours. Grill on a hot charcoal barbeque until golden brown. Keep basting it with sugar and oil mixture. Serve with satay sauce and cucumber slices, onion wedges and Malay rice cakes.
Satay sauce is made with onions, garlic, chilli paste, belachan and lemon grass. Also added are tamarind pulp, coconut milk, sugar and salt, nuts and peanuts. Pound roasted peanuts and grind chilli paste with onions, garlic, belachan, lemongrass and nuts. Sauté the ground paste in oil and add tamarind juice, coconut milk, sugar and salt. Bring to a boil on a slow simmering flame. Add pounded peanuts till sauce is of desired consistency.
Sambal Udang (Spicy Prawns)
Key ingredients
1 lb med to large-sized prawns or shrimp
4 tbsp peanut or vegetable oil
1 large onion, sliced
2 ripe tomatoes, quartered
1 tbsp tamarind paste
1 cup water
1 tsp palm sugar or dark brown sugar
salt to taste
8 shallots
2 tsp belacan
4 cloves garlic
5 tbsp chili paste
4 macadamia nuts
Grind shallots, garlic, belachan, chilli paste and nuts. Stir fry this paste in oil and add tomatoes, onions and tamarind paste. Add sugar and salt. Reduce till the sauce thickens. Add prawns and stir-fry. Serve with hot steamed rice.
Ayam Masak Merah (Red-Cooked Chicken)
Key ingredients
3 lb whole chicken, cut into 8-10 parts,
2 tbsp turmeric powder
1 tbsp salt
1 cup red onions, chopped
2 tbsp ginger, grated
4 cloves garlic, minced
1 can tomato puree
½- cup chili paste
3 tbsp hot chili sauce
1 cup tomato ketchup
2 tbsp dark sweet soy sauce
1 large onion, cur into rings
½ tbsp sugar
salt to taste
2 cups water
3-4 kaffir lime leaves
vegetable oil for pan frying
fresh coriander leaves for garnishing
Smear chicken pieces with turmeric powder and salt and let it stand for about 40 minutes. Heat oil in a wok to fry the chicken till light golden brown. Drain and keep aside. Add red onions, ginger, garlic and chili paste and stir-fry. Add tomato puree, dark soy sauce, hot chili sauce and salt and sugar. Add lime leaves and 2 cups of water and let the sauce boil. Reduce on low flame for about 10 minutes. Add fried chicken pieces and bring to a boil. Simmer for about 30 minutes. Garnish with fresh coriander leaves and serve on a bed of hot steamed rice.
Malaysian cuisine
11 months ago
Source(s):
http://www.targetwoman.com/articles/mala...
Satay - The Satay is probably one of the most popular Malay dishes - meat (mutton, chicken or beef) barbecued over glowing charcoal and eaten with ground peanut sauce accompanied by ketupat (compressed rice steamed in banana leaves).
Beef Rendang (Malay Spiced Coconut Beef) - This spicy dish is a specialty that is served during Ramzan and Eid and the Malay New Year. The meat is coated with tangy spices and simmered after dousing it with rich coconut cream.
Sambal Udang (Spicy Prawns) - Prawns or shrimps are cooked with belachan and garlic, chillies, tomatoes and tamarind paste.
Ayam Masak Merah (Red-Cooked Chicken) - Chicken pieces are pan fried a golden brown and cooked in a spicy tomato sauce.
Other popular Malay dishes are Sambal Udang, Sambal Sotong, Ayam Panggang and Sambal Tahu Goreng. A favorite noodle dish of Malay cuisine is Laksa and is served in a tangy fish gravy-like soup. Different Malay cooking styles are Masak Lemak (coconut), Masak Pedas (sambal, hot chillies), Masak Assam (tamarind), Masak Merah (tomato sauce), Masak Hitam (dark soy) and Masak Assam Pedas (hot chillies with tamarind and sambal).
Malay Recipes
Beef Rendang
Key ingredients
1½ lb beef cut into 1½ to 2-inch chunks
4 cups thick coconut milk
2 stalks lemongrass, slightly crushed
3 tbsp vegetable oil
juice of 1 lime
2 cups desiccated or freshly grated coconut
2 tsp sugar
salt and pepper
4-5 tbsp chili paste
1½-inch fresh ginger, peeled, sliced
1½ inch fresh turmeric root peeled and sliced
Marinate beef with salt and pepper for half an hour. Grind ginger, turmeric root and chili paste with little salt. Roast grated coconut on a slow flame till golden brown. Pound it to a paste after it has cooled. Stir-fry the ground paste on a high flame. Add coconut milk and gently bring to a boil. Add marinated beef pieces and cook for about 10 minutes. Add seasonings and salt and pepper. Simmer for nearly 1 hour and keep stirring often to prevent it from sticking to the bottom of the pan. Add roasted coconut paste after half an hour of cooking and let the curry thicken. This spicy beef dish goes well with Nasi Lemak (Coconut Rice) or Lontong (Rice Rolls).
Chicken Satay
Key ingredients
1 lb boneless chicken
1 tsp turmeric powder
4 tbsp sugar
12 shallots
6 cloves garlic
2 inch turmeric root
1 tsp white peppercorn
1 tsp coriander seeds
2 tsp fennel seeds
2 tsp cumin
1 tsp belacan
2 seedless cucumber, sliced
2 onions slices
4 tbsp oil
1 lemongrass stalk
Grind shallots, garlic, pepper, coriander, fennel, cumin seeds, turmeric and belachan to a paste and add sugar. Marinate chicken strips with half the satay marinade for about 6 hours. Grill on a hot charcoal barbeque until golden brown. Keep basting it with sugar and oil mixture. Serve with satay sauce and cucumber slices, onion wedges and Malay rice cakes.
Satay sauce is made with onions, garlic, chilli paste, belachan and lemon grass. Also added are tamarind pulp, coconut milk, sugar and salt, nuts and peanuts. Pound roasted peanuts and grind chilli paste with onions, garlic, belachan, lemongrass and nuts. Sauté the ground paste in oil and add tamarind juice, coconut milk, sugar and salt. Bring to a boil on a slow simmering flame. Add pounded peanuts till sauce is of desired consistency.
Sambal Udang (Spicy Prawns)
Key ingredients
1 lb med to large-sized prawns or shrimp
4 tbsp peanut or vegetable oil
1 large onion, sliced
2 ripe tomatoes, quartered
1 tbsp tamarind paste
1 cup water
1 tsp palm sugar or dark brown sugar
salt to taste
8 shallots
2 tsp belacan
4 cloves garlic
5 tbsp chili paste
4 macadamia nuts
Grind shallots, garlic, belachan, chilli paste and nuts. Stir fry this paste in oil and add tomatoes, onions and tamarind paste. Add sugar and salt. Reduce till the sauce thickens. Add prawns and stir-fry. Serve with hot steamed rice.
Ayam Masak Merah (Red-Cooked Chicken)
Key ingredients
3 lb whole chicken, cut into 8-10 parts,
2 tbsp turmeric powder
1 tbsp salt
1 cup red onions, chopped
2 tbsp ginger, grated
4 cloves garlic, minced
1 can tomato puree
½- cup chili paste
3 tbsp hot chili sauce
1 cup tomato ketchup
2 tbsp dark sweet soy sauce
1 large onion, cur into rings
½ tbsp sugar
salt to taste
2 cups water
3-4 kaffir lime leaves
vegetable oil for pan frying
fresh coriander leaves for garnishing
Smear chicken pieces with turmeric powder and salt and let it stand for about 40 minutes. Heat oil in a wok to fry the chicken till light golden brown. Drain and keep aside. Add red onions, ginger, garlic and chili paste and stir-fry. Add tomato puree, dark soy sauce, hot chili sauce and salt and sugar. Add lime leaves and 2 cups of water and let the sauce boil. Reduce on low flame for about 10 minutes. Add fried chicken pieces and bring to a boil. Simmer for about 30 minutes. Garnish with fresh coriander leaves and serve on a bed of hot steamed rice.
Malaysian cuisine
11 months ago
Source(s):
http://www.targetwoman.com/articles/mala...
Tuesday, October 02, 2007
http://www.petaasiapacific.com/feature-maggieq.asp
I like this beauiful lady named Maggie Q. She is an American/vietnamese and from hawaiian. pls go to look the web site about Vegetarian.
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