I worked at the Hovrs at ASL expo
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.
Sunday, September 30, 2007
Dynamite Warrior
I watched this movie last friday... It was really good!
The film is set in 1920s Siam and Chupong portrays a young man who wants to avenge the death of his parents as well as put a stop to the rustling of cattle from villages. In doing so, he finds himself up against a warlock with supernatural martial arts powers.
The film is set in 1920s Siam and Chupong portrays a young man who wants to avenge the death of his parents as well as put a stop to the rustling of cattle from villages. In doing so, he finds himself up against a warlock with supernatural martial arts powers.
Saturday, September 29, 2007
Adrian Yap is a Deaf Singaproean for Amazing Race!
he is good of mine in Singapore! You should be pride of him to be involve the race! Cheer up on him!!!
Wednesday, September 26, 2007
Junichi came to Florida!
21/9
950am: I picked Junichi up at Jax airport.
11am: I need to talk to owner of the martial arts named Kenny Barry about oct 28th.
1230pm: I was doing host for Junichi s leture.
3pm: we picked up two girls at park area.
5pm: we had a swimming pool at the pool
7pm: we had a cook out for brat, hotdog, and hamburger.
22/9
8am: we woke up
9am: we got a breakfast from mcdonald.
930am: my friend came to my house for get us to Busch Garden
1pm: Finally, we got a Busch Garden
7pm: we left for my hometown.
11pm: we went to DPHH for good time!
2am: light out
23/9
we went to ice cream store and Fort...
950am: I picked Junichi up at Jax airport.
11am: I need to talk to owner of the martial arts named Kenny Barry about oct 28th.
1230pm: I was doing host for Junichi s leture.
3pm: we picked up two girls at park area.
5pm: we had a swimming pool at the pool
7pm: we had a cook out for brat, hotdog, and hamburger.
22/9
8am: we woke up
9am: we got a breakfast from mcdonald.
930am: my friend came to my house for get us to Busch Garden
1pm: Finally, we got a Busch Garden
7pm: we left for my hometown.
11pm: we went to DPHH for good time!
2am: light out
23/9
we went to ice cream store and Fort...
Tuesday, September 18, 2007
Monday, September 17, 2007
Kelly Slater Wins Boost Mobile Pro - Breaks World Record
LOWER TRESTLES, California (Saturday, Sept. 15, 2007) – Reigning and 8X Foster’s ASP World Champion Kelly Slater (USA) has won his first event in over a year, moved to current World No. 2, and broke a world record after beating Pancho Sullivan (HAW) in the Final of the 2007 Boost Mobile Pro presented by Hurley today.
“It’ll be nice to go and sit down and think about this one,” Slater said. “This will be a neat little tournament for my career. I’m a little bummed because I didn’t feel like I capitalized on the waves I had, and it was frustrating, but just to get that win was important. We had similar conditions to 1990 when I won out here, so it was pretty magical.”
The victory marks Slater’s 34th ASP World Tour win and earns him the record for the most elite tour event victories in history. Former three-time ASP World Champion Tom Curren (USA) set the record with his 33rd event win 16 years ago. Slater tied Curren with his 2006 Bells Beach victory and, despite featuring in four finals in the 16 months since, hadn’t broken the record until today.
“Part of me is kind of sad,” Slater said. “I was hoping Tom and I would end up on the same number forever, but somebody is bound to come along and get to where I got. You’ve got to surf to the standards, but someone else is always going to be coming along that has the time and desire.”
Slater has been in the last four Boost Mobile Pro finals. He finished runner-up in 2004 and 2006, and claimed wins in 2007 and in 2005. His win today puts him 230 points behind Foster’s ASP ratings leader Mick Fanning (AUS) and has positioned him as a strong contender for the 2007 World Title.
“Now I’ve almost got as many points as I had accrued last year,” Slater said. “I didn’t think I was that intensely focused this week, I felt calm and happy. We’ll see what happens in France. After this I could really capitalize on everything.”
Sullivan, who is into his sophomore year on tour, posted his best result to date with his runner-up finish to Slater. The powerful Hawaiian was a standout performer on the final day of competition, besting Neco Padaratz (BRA), Troy Brooks (AUS) and Jeremy Flores (FRA) on his way to meeting Slater in the Final. He needed a medium-scoring ride – a 6.98 – to take the heat from Slater.
“It was a little frustrating, especially needing such a small score at the end and having priority and not being able to do anything, but that’s the surfing competition,” Sullivan said. “I still made it to the Final and hopefully I can carry some momentum into Europe and keep improving. It was really inconsistent but there were a few moments where we saw some spectacular surfing. I think all in all it turned out to be a great event.”
Sullivan has jumped eight spots from World No. 16 to World No. 8 with his runner-up finish today.
“I feel really good to get a good strong result like this,” Sullivan said. “I feel like my preparation was really good, I’ve been to every event this year and my scores have been really good. I felt it was just a matter of time before everything clicked. Unfortunately, I didn’t get a really good opportunity in the Final, but next week is another event and hopefully I can keep going.”
Flores, 2007 Foster’s ASP World Tour rookie, put in a stunning finals day performance, attacking the roping Lowers righthanders with style, punch and bite. The Frenchman dispatched of Rodrigo Dornelles (BRA) and C.J. Hobgood (USA) en route to his first career Semifinal berth and 3rd place finish.
“I was so happy until that heat; it was the best result of my life,” Flores said. “I have been having the best time of my life. That was the worst way to lose, the worst way. I actually had a good wave, a real fun wave, and I surfed it bad the whole way. I couldn’t believe it, the waves were so good before my heat that I was jumping around, feeling so lucky that I was going to be able to surf man on man in those conditions. I was so, so stoked.”
Despite going down to Sullivan in the Semifinal, Flores has jumped to 9th on the Foster’s ASP World Tour – a move that puts him as the highest-rated rookie on the 2007 tour. Kai Otton (AUS) and Ben Dunn (AUS), rated 18th and 19th respectively, are his closest ‘Rookie of the Year’ competition.
Tom Whitaker (AUS) had to fend off countrymen Shaun Cansdell (AUS) and Ben Dunn (AUS) to meet Slater in the Semifinals, but the fleet-footed Australian was unable to match the Champ’s prowess.
“It’s disappointing, but its fun to surf against Kelly,” Whitaker said. “You’ve got to bring your A-game. He looks at waves that you think he should get a 6.0 or 7.0 but he makes them 8.0s and 9.0s. I caught a couple of edges and didn’t get my way.”
Whitaker’s equal 3rd finish today is a far cry from the two 33rd (last place) results he posted at the two world tour events previous to the Boost Mobile Pro. He’s moved to World No. 15 after the result.
“I dropped one of those 3s off the end of a 33rd, those were terrible,” Whitaker said. “It’s good to start the second half of the year off like that.”
The next stop on the Foster’s ASP World Tour will be the Quiksilver Pro France running from Sept. 20-30, 2007.
For more information, log on to www.aspworldtour.com.
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