tag:blogger.com,1999:blog-8151341642462339352024-02-15T04:53:20.725+08:00my cloud of thoughtsNgshhttp://www.blogger.com/profile/07867238618918478402noreply@blogger.comBlogger378125tag:blogger.com,1999:blog-815134164246233935.post-86339325429395419272024-01-16T15:20:00.003+08:002024-01-19T08:52:58.561+08:00Retrospection - post Serbia trip<p>Looking back it's been 7 months. Been quite an experience and some time away from home. Really looking back to be home - family, food and ambience. Not to say that balkan is not good, Serbians are in general very polite, strong, passionate and warm people. Probably the few place in the world where its good enough that there is no real Chinatown if it's to be compared anywhere else which i didn't see until over time staying here. </p><p>Now looking at statistics , since sitting here at A08 Belgrade departure gate, waiting for flight to Istanbul let's go a little into the numbers. Arrived at Serbia W3 June and leaving W2 Jan , about 7 months duration here. </p><p>By tracking spent about RM4.5k all in all , not inclusive of claimable expenses. Rental is pretty crazy in Novi Beogard , A Blok area is about 45ish Eu per night range , only good thing is i got a good deal on one room apartment with separated bath and kictchen area at Belville which is much better than what most people got i think. 4.5k / 7 months = its about RM660 per month. 660/30 = RM 22 per day which is not too shabby in Europe region, but also considering that im home cooking most days and don't splurge unnecessarily on restauran food which can get pretty outrageous high. Will need to compare if this is viable in Malaysia as well haha.</p><p>Bought a second hand bike at 12k rsd, used for about 5 months and sell off again at the same website Kupujemprodajem at lower rate of 8k rsd. Pretty convenient to slash down 15-20min walk to 10 min ish daily so its probably worth it, and in addition makes easy commute on weekends for groceries.</p><p>Not too sure what's next, will i be travelling more or have the opportunity to stay on in Malaysia projects as much as possible at least for next few years. This is at least the strategy im opting for years ago - second wind stance. </p><p>There are things that worked and don't. Electric pots are genius for traveler's but only useful for light cooking since mostly are non stick glazed surface that can easily get damaged. Going from asia to Euro/non asian region its best to bring some dry condiments, worked really well. My sambal chilli 2 bottles lasted till last day here. Would be good to ready some small tools for cooking such as mini cutter/portable blender etc and possible some dry spices which might be a rarity in overseas market. </p><p>Jackets - bringing a spare would be sufficient and for winter season its actually necessary to bring that armor thick jacket i've kept in wardrobe ,hmm i think mum's house wardrobe for 10s of years. Practically impossible to use in Malaysia, but for winter it'll be more comfortable to have it. Else match and pair long sleeves or jackets that can wear together to be comfortable. Over packed jackets for this round, i brought 4x pieces which is comsuming too much baggage space in the bag.</p><p>Learnt basic oven baking, roast chicken, how to clean , salt brine for juicy meat and freeze store cooking meat. Prepare one pot meals and batch cooking preps. Learning to use frozen corn, frozen peas as good source of nutrients, balance out food nutrition for the body and make own food as much possible. Tested out how to make chilli oil, how to prep lemon sugar (honey probably better option) for ease of use. So much to learn in this area from IG and chat GPT. Solo baked my very first cookies that turned out great, and all in all practice frugality even in foreign environments.</p><p>Weekends noon here (night in Malaysia) spent on video calls, teaching kiddo BM which yield some small results. Hopefully it can help her out and keep on continuing, CEO approved this. </p><p>Used up 1x shoe throw there, 2 pairs torn socks and one torn tracksuit. All left behind in Balkan.</p><p>Laying foundations for the years to come. I guess thats more or less about it, its more or less boarding time. Let me enjoy my Maxi packed and discounted pita bought the night before that. Signing off.</p><p> </p>Ngshhttp://www.blogger.com/profile/07867238618918478402noreply@blogger.com0tag:blogger.com,1999:blog-815134164246233935.post-47503776415777059222024-01-05T23:06:00.002+08:002024-01-05T23:12:16.576+08:00Jan 5- Quiet day at Belgrade office<p>Since today, hmm actually past 2 days are very quiet days in 2024 in office. Just taking time to ponder about in office. Basically not much people here; most either took leave , some showed face a little while in office and dissapeared. </p><p>It's now end of 6th month and entering 7th of my journey in Balkanland. ending soon.</p><p>Bought my bike here for ease of travel 29-July, initially thinking that i can't drive with M-land license here. Apparently i can like <1 month later. </p><p>For 11K rsd the quite new 2nd hand bike was bought at <a href="https://www.kupujemprodajem.com/">KupujemProdajem</a> aka local mudah.com where people sell and buy 2nd hand stuff. Spent another 600rsd for the red bike chain from the chinese market at Blok 70. 1 week after use, one of the pedal actually fell off , signs of lack of use by previous owner and needed to go for repair at <a href="https://www.iron-bike.net/">Iron Bike's</a> near Blok 70 or Local wet market as well to refit/lock it back and check air of both tyres. There goes another 200 rsd fees. It's first 1 year life as bicycle is really easy, just sit tight in garage i guess. Now i was working it hard everyday to work haha. In total the cost was 11+ 0.6+0.2 = 11.8 k rsd investment. 2 months later, i discovered that petrol stations have bicycle pumps with correct size to pump tyre at any time so this is also another good things available publicly. </p><p>Upon getting notification of my departure, again went back to Kupujem to post advertisement and sell off the bike. Luckily i got a buyer that is looking for a training bike for his son. Sold at 8k rsd ,selling price was 74 Eu or about 8.6k rsd but i gave the buyer an offer that i hoped to closed the deal immediately. Which is pretty good price. Either this or probably left this bike in office garage to rust and rot for 10 years+ haha. Transaction happened on 29-Dec, one week or so after i got my notice. Efficient shit turnover i guess :)</p><p>All in all actual used period was actually 5 months. 11.8k - 8 k = thats 3.8k cost for 5 months use. Not so bad actually, 3.8k / 5months = 777rsd per month. Thats coverts back to about rm34 per month. So thats about RM1.1 per day ok la cheaper than taking busese here which i never got around to try actually. Close enough from my previous guesstimation. Return for use value is pretty great, i didnt go too far with this fella considering trying to preserve durability , my stamina-interest diminishing after 20-30mins ride and weather quickly changing to winter soon but its still great to bike to work cutting 15-20min to-fro-work commute to <10min daily one way.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiqtnqraMw9FpjP65QoBUFsvObrjseYbV1V7xuOxT3WB7mx9cjeqDmj_9uhqK0O0j2OaFgpVVBQ5woLwQuVV6tjxv7r4e7XwQ-Hvi_YrHkbwFrzF8XUgE6skxfE_fUOV5xJRRFz_j-7gLprinTp1NH3FWNtscoyndXkG0B-KgS86DsZcZwv3rapWa3gp8/s627/Capture2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="627" data-original-width="374" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiqtnqraMw9FpjP65QoBUFsvObrjseYbV1V7xuOxT3WB7mx9cjeqDmj_9uhqK0O0j2OaFgpVVBQ5woLwQuVV6tjxv7r4e7XwQ-Hvi_YrHkbwFrzF8XUgE6skxfE_fUOV5xJRRFz_j-7gLprinTp1NH3FWNtscoyndXkG0B-KgS86DsZcZwv3rapWa3gp8/w382-h640/Capture2.jpg" width="382" /></a></div><br /><p>The question will be what's next after this. Well, go home first i guess.</p><p><br /></p><p><br /></p><p><br /></p><p><br /></p>Ngshhttp://www.blogger.com/profile/07867238618918478402noreply@blogger.com0tag:blogger.com,1999:blog-815134164246233935.post-64463111610489109752024-01-05T22:45:00.005+08:002024-01-05T22:47:41.440+08:00Poutine - the canadian snack<div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiLneXvbE2jTWoAYGIbjO-_0Ik8yF9gVqNfnX-xhG0h1ZQJdBbTI5w6GNd0uWmiX1216845lJLvekX9nqurN-Hgkttgu9YPOl-6wCflV4mzyHnkD60xXKyKyNNHqz2j2cSQDZQ0aGxZC3iHt0ZGo58hAquFedoSK2YohhMUzGyYg0GivpVrkXq9-7eCjs/s1280/Capture.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiLneXvbE2jTWoAYGIbjO-_0Ik8yF9gVqNfnX-xhG0h1ZQJdBbTI5w6GNd0uWmiX1216845lJLvekX9nqurN-Hgkttgu9YPOl-6wCflV4mzyHnkD60xXKyKyNNHqz2j2cSQDZQ0aGxZC3iHt0ZGo58hAquFedoSK2YohhMUzGyYg0GivpVrkXq9-7eCjs/w480-h640/Capture.JPG" width="480" /></a></div><p>Clearing stock, here is another recipe thats easy fast and delicious. Only few ingredients. Apparently poutine is like a national dish in Canada. Here is what google yields of its origin:</p><p>Poutine, a Canadian dish made of french fries topped with cheese curds and gravy. It first appeared in 1950s rural Québec snack bars and was widely popularized across Canada and beyond in the 1990s. Poutine may be found everywhere from fine dining menus at top restaurants to fast-food chains.</p><p><br /></p><p>Ingredients: </p><p>-either potato to slice and make fried, or frozen fries</p><p>- curd , replaced with cheese i have on hand.</p><p>- gravy i had from previous roast of chicken, thicken and add soy sauce some flour to thicken. this one could have been more diluted to reduce saltiness.</p><p>- variation - added some slice of sausage and half of diced yellow onion. (loved the onion additional flavor).</p><p>Bake or Fry potato which ever way to cook it up. I used oven, just dump frozen fries inside preheating oven for 10-15 mins while i get busy on other things. Set 175 C for the fries 18min add sausage slilces . At 5 min left, drop in yellow onion into the oven to bake as well slightly. Gravy leftover just drop the teared chesse slice into gravy and nuke it in the microwave for some hot sauce and melted cheese goodiness. Drizzle on top of fries, sausage and onion mix and serve hot.</p><p>Sidenote: being asian, not a simple drip of gravy goes to waste. I nuked gravy together with one slice of white bread from my freezer. Tools to clean up gravy :)</p><p> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_iHzGcTwCFje3kRxwc42j-LXtr7znulukI5NSH8M3YSuyFNdcC8nve848RMBj_yLQFtwBGUJtwFnZci8OxXCvoL1e58u2sV4SHVtbv8Q1ttIEfxwO7SLzwSmJetXstMV2H0VLgV6UXIVvZWSJaA6KOJ7Ad5jq3sgX2uAhf8iOgC3WSN3qF5-6l4qdYcM/s1280/Capture1.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1280" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_iHzGcTwCFje3kRxwc42j-LXtr7znulukI5NSH8M3YSuyFNdcC8nve848RMBj_yLQFtwBGUJtwFnZci8OxXCvoL1e58u2sV4SHVtbv8Q1ttIEfxwO7SLzwSmJetXstMV2H0VLgV6UXIVvZWSJaA6KOJ7Ad5jq3sgX2uAhf8iOgC3WSN3qF5-6l4qdYcM/w480-h640/Capture1.jpg" width="480" /></a></p><p> </p>Ngshhttp://www.blogger.com/profile/07867238618918478402noreply@blogger.com0tag:blogger.com,1999:blog-815134164246233935.post-70624427458141649282023-12-25T02:08:00.012+08:002023-12-25T02:08:55.260+08:00Polento Wheat Cookie recipe<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPsxvoMby5asrTuNsd8VdlNaZ35kmIj0huvIIf0pzMWzTW845zt4gvlKCRcJSivQOBHyiInkDhhlFVcSGTpfP0DaWH-7hXZv0Dia3Wcb7jszxJMXq5NsHrvFTwb7ytNsDcRXgV7CV-w9NwAFrrEEExF_8m9q49iiRBf49LLON3YUjBHM6MUFYJZKgg6BQ/s1280/Capture.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1280" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPsxvoMby5asrTuNsd8VdlNaZ35kmIj0huvIIf0pzMWzTW845zt4gvlKCRcJSivQOBHyiInkDhhlFVcSGTpfP0DaWH-7hXZv0Dia3Wcb7jszxJMXq5NsHrvFTwb7ytNsDcRXgV7CV-w9NwAFrrEEExF_8m9q49iiRBf49LLON3YUjBHM6MUFYJZKgg6BQ/w640-h360/Capture.JPG" width="640" /></a></div><p>Another first time to wrap the end of the year. Baking cookies, never done it myself before. ChatGPT baking, here goes. For the sake of clearing up what ingredients i have on hand. Going with no baking soda type recipe.</p><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjIIw8OSfpF-NuHp4oW2WHIPFPPs8C3fNhw8UmKnKsDxCC7XPbay6KncM6Jb2JeTB_MIhZLG4H99AIhJyPqsct_yf9QNCUIL9S7-9KF4V-B3Ugo6X20NpEfwCF36rA-OGfF0vyHp7vLZWqooTsSHjxWh7LzS6xhWL7LDJ1Qhvqh1ZRHHYJAuv3E2cCyyA/s2048/Capture.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1537" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjIIw8OSfpF-NuHp4oW2WHIPFPPs8C3fNhw8UmKnKsDxCC7XPbay6KncM6Jb2JeTB_MIhZLG4H99AIhJyPqsct_yf9QNCUIL9S7-9KF4V-B3Ugo6X20NpEfwCF36rA-OGfF0vyHp7vLZWqooTsSHjxWh7LzS6xhWL7LDJ1Qhvqh1ZRHHYJAuv3E2cCyyA/w400-h300/Capture.JPG" width="400" /></a></p><p><b>Ingredients dry mix:</b></p><p>- 1 cup polenta, add generous amount of sesame seeds</p><p>- 1 cup wheat flour , add mixed mueslie wheat and dried raisins </p><p> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGb857wWHqeGU3VCZTjTqBDpvW3tfF639fMF_JnLn-PeIAscwf7T6r_c3bWzjgMjHn0dg0gKXFCWN-Il5hxmgJRIs4DV2h6HE66RirRGWVGb5Vn6ZAgYpsBXGy6x4GmqdaA0nOWxU1CjPOrvTEJJRkJVeFs83fhN14-n4uwHA1kuWkV1SsBFM07erU7TA/s2048/Capture2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1537" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGb857wWHqeGU3VCZTjTqBDpvW3tfF639fMF_JnLn-PeIAscwf7T6r_c3bWzjgMjHn0dg0gKXFCWN-Il5hxmgJRIs4DV2h6HE66RirRGWVGb5Vn6ZAgYpsBXGy6x4GmqdaA0nOWxU1CjPOrvTEJJRkJVeFs83fhN14-n4uwHA1kuWkV1SsBFM07erU7TA/w300-h400/Capture2.jpg" width="300" /></a></p><p><i><b>Ingredients wet:</b></i></p><p>- 1/2 cup unsalted butter, softened in microwave oven</p><p>- 1/2 cup granulated sugar</p><p>- 1 large egg</p><p>- 1 teaspoon <strike>vanilla extract </strike>replaced with cocoa + Jacob coffee mix </p><p>- Pinch of salt</p><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1dRXVGWtj38BYGTKZkmUERNFUVi_uXlpwDUBoX8SwYfvPUaZr9x8d44QcCryXojMq0LWbibFuT8ZzHdcp_83ZI7-mvgzfPz6cmcdBEPvd5-8iLrbytahcM2ZvHCx1Tw2Ia7d2OotDBEFMVeJlehtOR13xAS-bCc7yk51_ydJEpBDGNVZekFbp7EJEkf8/s2048/Capture1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1537" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1dRXVGWtj38BYGTKZkmUERNFUVi_uXlpwDUBoX8SwYfvPUaZr9x8d44QcCryXojMq0LWbibFuT8ZzHdcp_83ZI7-mvgzfPz6cmcdBEPvd5-8iLrbytahcM2ZvHCx1Tw2Ia7d2OotDBEFMVeJlehtOR13xAS-bCc7yk51_ydJEpBDGNVZekFbp7EJEkf8/w300-h400/Capture1.jpg" width="300" /></a></div><p><b>Instructions:</b></p><p>1. Preheat your oven to 350°F (175°C) and line a<strike> baking sheet with parchment paper. </strike>use ikea ceramic plate for placing mixed dough .</p><p>2. In a bowl, cream together the softened butter and sugar until smooth.</p><p>3. Add the egg and <strike>vanilla</strike> extract, mixing well.</p><p>4. In a separate bowl, combine the polenta, wheat flour, and a pinch of salt.</p><p>5. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.</p><p><strike>6. Gently fold in the soda water until well combined.</strike></p><p>7. Drop spoonfuls of dough onto the prepared baking plate <strike>sheet</strike>, spacing them apart.</p><p>8. Flatten each cookie slightly with <strike>the back of a spoon or</strike> your fingers. Yes finger pressed cookies, uneven shaped original.</p><p>9. Bake in the preheated oven for 12-15 minutes or until the edges are golden brown. 18 min works great. First prototype batch too thick cookie, its better to have flatter dough to get crispy cookies.</p><p>10. Allow the cookies to cool o<strike>n the baking sheet </strike>for a few minutes before transferring them to a wire rack to cool completely.</p><p><br /></p>Ngshhttp://www.blogger.com/profile/07867238618918478402noreply@blogger.com0tag:blogger.com,1999:blog-815134164246233935.post-44891285648766559282023-12-23T19:09:00.001+08:002023-12-23T19:09:29.391+08:00Mixed Chilli Oil - my recipe<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO75mH8yhIPY1VG7qkPFvk_43Q2BK8rrjwV9wKQJpZlJfH-6kMo9Ocec1lCrwhJ1Fl0FIdUZDrTXmGk8eE3pB-1ibV24n_Dvvo9oGeNT0fncvOKF8-iqLnfnZpXTya_DohbsiwI-XHfZ7LtRsh2U57hAMBsBcQTarx09m_WAQicpaxjAXNgjPfkkpjQUI/s614/Capture.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="588" data-original-width="614" height="612" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO75mH8yhIPY1VG7qkPFvk_43Q2BK8rrjwV9wKQJpZlJfH-6kMo9Ocec1lCrwhJ1Fl0FIdUZDrTXmGk8eE3pB-1ibV24n_Dvvo9oGeNT0fncvOKF8-iqLnfnZpXTya_DohbsiwI-XHfZ7LtRsh2U57hAMBsBcQTarx09m_WAQicpaxjAXNgjPfkkpjQUI/w640-h612/Capture.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;">Due to the prob</span><span style="text-align: left;">lems at work, i need to start clearing my stocks and ingredients. Suddenly saw my bag of dried mala chilli. Here goes, chilli oil experiement or what i called now the chatGPT/Internet/IG cooking.</span></div><p> <img border="0" data-original-height="827" data-original-width="573" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHzg30fAgQYpKWsHbizg8-SOY2SOZ96v9dWgN7v-47fsXbArsuVKjCyZ8Eh-j8hut4IFuQRdc5cH4fSXTsZkqs66swGBLIMT-9iM8Go0Cq7tFscAvxjD2KL48F2lHGp194OfaIT6d40CqIaEaVVHqaS145g4TBYiP93QwJjRpeLsRkqHfXFVPXi6Rng5o/w444-h640/Capture.JPG" style="color: #0000ee; text-align: center;" width="444" /></p><p>Remove the top of chilli , remove seeds. Crush the chilli to finer pieces (no processor or blender) so its all hand work. Heat an almost one small bottle of oil (target storage). Fry the chilli on low heat.</p><p>Chop and mince up some garlic 4-5 cloves, only had yellow onion , so 1 slice and diced it goes. In it goes.</p><p>Had some cumin leftover, in it goes. </p><p>Add some paprika powder, add some sugar and salt.</p><p>Toss in generous amount of sesame seed. I got half a bag from prometer just not long ago =.=</p><p>Turn to high heat, fry till brown and fragnant. </p><p>Turn low or off the heat. Add some soy sauce to the mix.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPgYrJYpWoEuVJ2_jzW2_YVJ6lwPy3B9NU2rGZxyzQuMZRLO7lKelhDdy0RlhZT3CrJyYF6uOA8w0RCkx44YRhDj_Zia9cABxtAxgGe-iefkJKweX88pYK9HiSBurUuVjY-pPdqoPaaitDx6i268SglJN6JMwaxFGJUBPaGCZP3MgXg5XfXOyA8mIUEBI/s824/Capture.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="824" data-original-width="630" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPgYrJYpWoEuVJ2_jzW2_YVJ6lwPy3B9NU2rGZxyzQuMZRLO7lKelhDdy0RlhZT3CrJyYF6uOA8w0RCkx44YRhDj_Zia9cABxtAxgGe-iefkJKweX88pYK9HiSBurUuVjY-pPdqoPaaitDx6i268SglJN6JMwaxFGJUBPaGCZP3MgXg5XfXOyA8mIUEBI/w490-h640/Capture.JPG" width="490" /></a></div><p>Let cool. There the chilli oil ,which turns out pretty good. Will try this out with peanut butter for the noodle flavor bomb recipe.</p><p><br /></p>Ngshhttp://www.blogger.com/profile/07867238618918478402noreply@blogger.com0tag:blogger.com,1999:blog-815134164246233935.post-32059479215269577732023-12-18T03:43:00.004+08:002023-12-18T03:45:49.932+08:00Braised pork belly<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1ahjilmJXut-SKokh6ztw8L1OZhTO6vcU9pI98tkjWzi6mIJog-d0YwHAI1okMNpzr2qbXwxv04Numy_044XG2xSPwx7ot6VlQ31rSOjhi1d-Cx9q5VQnfPpHDsfFgHlcV1KO5s5gMnZ8d7krIHy1-EkLs9owKCFJN32Mb7AB_gG2MVEHXdL17pBRGbM/s1350/Capture.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="837" data-original-width="1350" height="396" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1ahjilmJXut-SKokh6ztw8L1OZhTO6vcU9pI98tkjWzi6mIJog-d0YwHAI1okMNpzr2qbXwxv04Numy_044XG2xSPwx7ot6VlQ31rSOjhi1d-Cx9q5VQnfPpHDsfFgHlcV1KO5s5gMnZ8d7krIHy1-EkLs9owKCFJN32Mb7AB_gG2MVEHXdL17pBRGbM/w640-h396/Capture.JPG" width="640" /></a></div><p>This is part 2 of my remaining half of pork belly. It goes to the original braised pork belly or black soy pork (oh tau yew bak) plan. My intention is to make it really soft by braising , trying to achieve the taiwanese ru rou style aka melt in mouth.</p><p>INGREDIENTS </p><p>For the saute on pan cooking part:</p><p>1 slab pork belly About 2 pounds - using what's left from roasting</p><p>2 tablespoons soy sauce - reuse the soy liquid from mayak egg marinate lots of them to create liquid</p><p><strike>5 slices fresh</strike> ginger powder , dash of it about 1.5 tablesppon</p><p><strike>3 stalks green onion Cut into 1 inch pieces </strike>replace with diced white onion, red onion, garlic, half tomato i got lying around and mixed meat powder</p><p>4 tablespoons chinese cooking wine You can use your favourite white wine instead - swapped to my cheap 2L Belo Vino </p><p>2 pieces star anise Broken up - skip since i dont have</p><p>1/2 teaspoon ground cinnamon Optional -add a dash of it</p><p><br /></p><p>For the dark soy sauce part, heat separately in pot.</p><p>2 tablespoons dark soy sauce</p><p>2 tablespoons brown sugar - used sugar</p><p>INSTRUCTIONS</p><p> </p><p>Cut the pork belly up into 2 centimetre thick chunks. This is the traditional Chinese way of serving it. Place meat directly on pan to fry no need oil lots of it will be extracted from the meat. After browning the meat in a separate pan saute the onion, fragrances along with the other seasoning ingredients and the soy sauce mix cook for 15 minutes.</p><p>Add the browned meats, to saute pan and finally transfer to the pot with dark soy sauce and the brown sugar. Bring to a boil and then turn it down to a slow simmer. Cook until the liquid condenses into a thick gravy i just leave it up to 2 hours. It turned out similar like those ru rou pot broken down meat.</p><p>That's it, ready to serve! Result is pretty satisfying even though lacking the rare 5 spice powder in burek/balkan land.</p>Ngshhttp://www.blogger.com/profile/07867238618918478402noreply@blogger.com0tag:blogger.com,1999:blog-815134164246233935.post-4402504014067473892023-12-17T04:51:00.002+08:002023-12-17T04:51:42.095+08:00Roast Pork Belly Recipe<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaIZA-6xywlUbNr0iSyhj0dP69vluma1oewyaSAo5ABe0rxuFHNpBvDCgrIxflR0mvdwAerQgYjejvQWEpRfS-fTz5Yu1GEYBn3p_rO-t2FCEvZb53s1HuIb5UPPEBVA6E2w8QptttJu-llHDUwUF6WJGKK6RPujaeAK9UuZnjUBC2TVPc5iDQWxMYsp4/s1600/Capture.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1201" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaIZA-6xywlUbNr0iSyhj0dP69vluma1oewyaSAo5ABe0rxuFHNpBvDCgrIxflR0mvdwAerQgYjejvQWEpRfS-fTz5Yu1GEYBn3p_rO-t2FCEvZb53s1HuIb5UPPEBVA6E2w8QptttJu-llHDUwUF6WJGKK6RPujaeAK9UuZnjUBC2TVPc5iDQWxMYsp4/w480-h640/Capture.JPG" width="480" /></a></div><p>There is first for many in cooking aspect this year. Pork belly sells on cheap today about 5xx dinar (RM25) for 1kg. First thought was going for braised pork , then i saw it had the bony parts as well. So here goes partial of the purchase to roasting pioneering trip -- in the oven it goes. </p><p>As usual google around and quick search in IG for reference.</p><p>INGREDIENTS</p><p>Little bit drop oil - rub on skin side</p><p>Sprinkle generous amount salt on skin</p><p>Marinate mix for meat - missing many items like 5 spice powder, star anise for more traditional chinese style , so <i>jebiga</i> screw it just go basic.</p><p>Pork belly 0.5kg i think</p><p>Some recipe calls for blanching the pork first. I skipped it, just go straight patting the pork dry with paper towels. Slicing the skin provide more area to crunch the skin i think, didn't do it though since my meat is already cut up already.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtjHHPImr_dwTNby4n-IgGnsl_rYjs9bI5BIG2f_VhHGTmDDkV2Radc2zU242GIKi9wa56QhM33DOoOkrjCtjCdMX8I5YItPEe7pzKmIKnH6KrC-zzSkbeVITQYYGVCP4FqF8xr_nNAzvmwuCxOrOq-gcWoFJQLlCcSGqD3H77vaAvwj5XqjmWokMjhy4/s1600/Capture.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1201" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtjHHPImr_dwTNby4n-IgGnsl_rYjs9bI5BIG2f_VhHGTmDDkV2Radc2zU242GIKi9wa56QhM33DOoOkrjCtjCdMX8I5YItPEe7pzKmIKnH6KrC-zzSkbeVITQYYGVCP4FqF8xr_nNAzvmwuCxOrOq-gcWoFJQLlCcSGqD3H77vaAvwj5XqjmWokMjhy4/w480-h640/Capture.JPG" width="480" /></a></div><br /><p><br /></p><p>Place it on the wire rack. Rub the meat spice mixture on bottom side. Just few drop oil rub on skin, then spinkle generous amuont of salt on skin. Had to tie up the meat slabs since its already sliced thin when bought.</p><p>Pre-heat the oven to 200°C. First go for about 30 minutes. Lots of oil/lard dripping for pork belly. Next roast at 15 minutes interval, keep watching the skin. 2 rounds and its ready, total of 1 hours roasting at 200C.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8zozjLG8uMTc8uxtKb1raqgSgMvJBMiVowXwGQnqYX3S21wQv1BxgAVFdMTXRMr9JdqDAhB4vr-NGYYZKNfxatzQaLAm7oSS0_uEA-92dl_2LRptQO25juBARPbZbYS_I2Lnoo7edY2FuRP9g3m5KJ5j5aSb9CGSrWwRUZQn1zDH6THcCE80Lr_pxZoA/s1600/Capture.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1201" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8zozjLG8uMTc8uxtKb1raqgSgMvJBMiVowXwGQnqYX3S21wQv1BxgAVFdMTXRMr9JdqDAhB4vr-NGYYZKNfxatzQaLAm7oSS0_uEA-92dl_2LRptQO25juBARPbZbYS_I2Lnoo7edY2FuRP9g3m5KJ5j5aSb9CGSrWwRUZQn1zDH6THcCE80Lr_pxZoA/w640-h480/Capture.JPG" width="640" /></a></div><p>Remove the roast from the oven. Chop up and serve with whatever you like this crunchy goodness.</p><p><br /></p>Ngshhttp://www.blogger.com/profile/07867238618918478402noreply@blogger.com0tag:blogger.com,1999:blog-815134164246233935.post-25732918406514450322023-12-10T19:10:00.003+08:002023-12-10T19:10:58.593+08:00Homemade flat bread recipe<p> Flat bread recipe is simple ; only few 3-4 ingredients.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx42coXXzVCvDqMAO-aOLMWFzy7uIdfOh_RMByi0hZ214swqt2iClnUl96sMUVMaB9BTJ8uDeT-2-XOYu2MXensr5jm79G0uz-GCBA2zGL_TzzPnwc2H0gHSeNF_QiD38lF7-wMYO6p0322gR_fsUhq5KOjFWF5nvhnKA5wz9jHd-ccR2Op46a4NmjQM4/s1411/Capture.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="790" data-original-width="1411" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx42coXXzVCvDqMAO-aOLMWFzy7uIdfOh_RMByi0hZ214swqt2iClnUl96sMUVMaB9BTJ8uDeT-2-XOYu2MXensr5jm79G0uz-GCBA2zGL_TzzPnwc2H0gHSeNF_QiD38lF7-wMYO6p0322gR_fsUhq5KOjFWF5nvhnKA5wz9jHd-ccR2Op46a4NmjQM4/w640-h358/Capture.JPG" width="640" /></a></div><p>wheat flour - got 1 pack 1kg for less than 60 rsd. (RM2+). use 1 cup to get 4 balls.</p><p>water - add little by little to get the right consistency</p><p>salt- just a little pinch</p><p>oil - few drop after kneading few minutes</p><p>add some sesame oil - press it into the dough right before going into pan.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzxXK6J-sNHXfhF3I4Rr1kDzVup3OKPvnKwMnuSnrOthT2cfFLxY-s6QE1N0-ENexezWSk4FBvh68ycSnFBgRu5RdMHRiuQ3g8UPMnvyoUxun9DH0npvUrgb5h7YqL7YKz71qhn9tlYVrZJ64Rz3zDmQpXn1p8qhU2g3D5E71oDN_7vKchBL1Nigl4kKs/s1472/Capture.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="810" data-original-width="1472" height="352" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzxXK6J-sNHXfhF3I4Rr1kDzVup3OKPvnKwMnuSnrOthT2cfFLxY-s6QE1N0-ENexezWSk4FBvh68ycSnFBgRu5RdMHRiuQ3g8UPMnvyoUxun9DH0npvUrgb5h7YqL7YKz71qhn9tlYVrZJ64Rz3zDmQpXn1p8qhU2g3D5E71oDN_7vKchBL1Nigl4kKs/w640-h352/Capture.JPG" width="640" /></a></div><p>Shape into golf ball shape. don't have a rolling pin , so this becomes like a palm and press flat bread. Oil pan, heat up a bit first then sort of cook in little oil & heat it into flat bread. In the pan i drizzle some sugar well, i suppose to give it a little sugary glaze on surface. </p><p>Looks a little pita-ish and can leave it on pan to brown abit. Probably can use as wrap, taste wise its a bit harder like wrap than the looks of roti canai.</p><p><br /></p><p><br /></p>Ngshhttp://www.blogger.com/profile/07867238618918478402noreply@blogger.com0tag:blogger.com,1999:blog-815134164246233935.post-56618331897814628012023-12-10T04:21:00.003+08:002023-12-10T19:12:49.239+08:00DIY Goulash vegetarian<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8EWrRwH24ggUAfCCL-bSeruTyCCCsqeZ5P8JFl1QgXdd48ffD-BKPfI1U49K3OJg-H7Bjth7ncxK2tOi9kv1AYZ-epuFAuq_fPREOwky380FjgVOV-UyFiou3MT55omVel-PiRuc9BW6SYFWVL2aFIqvcjU6l1Slvsd5jEFYTBiOBzro4SkC3yQ8cZMg/s671/Capture.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="671" data-original-width="478" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8EWrRwH24ggUAfCCL-bSeruTyCCCsqeZ5P8JFl1QgXdd48ffD-BKPfI1U49K3OJg-H7Bjth7ncxK2tOi9kv1AYZ-epuFAuq_fPREOwky380FjgVOV-UyFiou3MT55omVel-PiRuc9BW6SYFWVL2aFIqvcjU6l1Slvsd5jEFYTBiOBzro4SkC3yQ8cZMg/w456-h640/Capture.JPG" width="456" /></a></div><br /><p><br /></p><p> Bought a goulash mix , its a powder packet. Custom adjust it since i don't cook beef, i turn it vegetarian.</p><p><br /></p><p><u>Goulash Ingredients:</u></p><p>Yellow Onion – used both yellow and red</p><p>Green Bell Pepper – you can use other colors of peppers if desired (used frozen mixed)</p><p>Ground Beef (omitted) , i fried minced pork mixed separately to eat together.</p><p>Garlic - minced garlic</p><p>Tomato Sauce - replaced with a dash of ketchuo</p><p>Diced Tomatoes – </p><p>Beef Broth - replaced with chicken stock</p><p>Worcestershire Sauce - dont have, changed to vegetarian stock mix</p><p>Seasoned Salt - used normal salt</p><p>Italian Seasoning - omitted</p><p>Bay Leaves</p><p>Dry Macaroni Noodles – used chinese ramen noodle</p><p>Cheddar Cheese - omitted. ate with cheese bread stick, super nice combo with cheese.</p><p>Paprika powder- 2 tablesopon ,season with salt and sugar.</p><p>Red and yellow chilli 3/4 each.</p><p>Root vege - carrot, potatoes</p><p>Start by browning protein (i fry it separetly) , brown the onion and bell pepper, toss in garlic until fragrant.</p><p>Pour in tomato sauce and diced tomatoes along with mix, broth <strike>and Worcestershire</strike> stock/paprika for some added depth of flavor. add some bay leaves. remove leaves after cooking</p><p>Add in the seasonings , blanch noodles separately and serve with sauce..</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5cMKOIGVOzxqZ3a4zEkNLV1eug7Q9nraEpbcuu_TEGsbiUKGMTG37AdrnEL1F6uThifY6I6YN744nrD0-W60ZzAfwcbukDtnzX0pDVriZye-pNuIikalG7SGRK7UEtjCqnY1w-ZqMBGY3-Ze3IXSv2svf0aiLNemm6WucRqyrKI1bGkq9_OciMVFgW2U/s779/Capture.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="779" data-original-width="450" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5cMKOIGVOzxqZ3a4zEkNLV1eug7Q9nraEpbcuu_TEGsbiUKGMTG37AdrnEL1F6uThifY6I6YN744nrD0-W60ZzAfwcbukDtnzX0pDVriZye-pNuIikalG7SGRK7UEtjCqnY1w-ZqMBGY3-Ze3IXSv2svf0aiLNemm6WucRqyrKI1bGkq9_OciMVFgW2U/w370-h640/Capture.JPG" width="370" /></a></div><br /><p><br /></p><p><br /></p><p><br /></p><p><br /></p>Ngshhttp://www.blogger.com/profile/07867238618918478402noreply@blogger.com0tag:blogger.com,1999:blog-815134164246233935.post-71033466902817452092023-12-09T04:20:00.011+08:002024-01-07T19:21:10.411+08:00Anime DEC-JAN<p><b>The legendary hero is dead! Total ep12.</b> Something abit different, comedic in a nice way. Legendary hero dies on episode one, and what continues on with protagonist filling up the heroes' role. .</p><p><b>Hell's paradise 13 ep</b> - story of an assasin that received a mission to find the Elixir of Life. It's pretty interesting and decent art, expect S2 to come since the last episode ends with the shogunate sending more reinforcement to Paradise.</p><p><b>Dungeon of black company ep 12</b> - comedy type and sort of different genre of current trends. NEET protagonist got transported into a fantasy world and struggled being Corporate Grunt. It is light and funny storyline till the end. Sort of nice from the current isekai trends. </p><p><b>Dead Mount Death Play ep13 </b>- this is probably season one about Corpse God that got reincarnated as Polka as he got assasinated. The art, story and how the anime are potrayed together are pretty and nice. Kept things interesting throughout the whole series. This is pretty rare, tbh most anime have some moments where story spent so long for developing some storyline/character and drags on abit about it. </p><p><b>Ya Boy Kong Ming ep13</b> - is a pretty solid and good anime about a songtress trying to make it big. The story line, vibe and art all have style and depth. Didn't know anime about song will have decent story and also song. Probably will save the OSTs for in personal librbary for listening. It's interesting that recent anime all revolves around travel forward or back in time. </p><p><b>Immoral guild ep12</b> - this is definitely an ecchi anime NSFW despite it being a Square Enix production which got me started. Aside from softcore ecchi scenes and if the classic hentai tentacle shit don't disgust you, the series are pretty comedic and not boring. But all the scenes lead to ecchiness and lewd side ,so this really depends on what is your tolerance level to go on till the end, again its a quite decent less serious storylining aside of nonsense scenes that always leads to its original intended ecchiness direction but at alot of times strangely humorous. </p><p><b>Mashle: Magic and Muscles ep 12 </b>- the other popular genre at the moment. Overly powered MC with unique quirks you can say. It's interesting, funny and S2 is coming soon in 2024 Jan. Pretty worth watching since its don't have much cringe scenes and probably you can't stop from episode one till the end.</p><p>These marathon episodes probably will end for current journey. Had problem with work visa that HR and everyone ignored months ago and now it finally surfaced. Created sort of a situation of being deported by mid Jan. Not unexpected but came earlier than what i hoped for, well it is what it is.</p><p><br /></p><p><br /></p>Ngshhttp://www.blogger.com/profile/07867238618918478402noreply@blogger.com0tag:blogger.com,1999:blog-815134164246233935.post-29616262415101649702023-12-05T04:20:00.015+08:002024-01-14T03:04:00.065+08:00Drama DEC-JAN<p><b> Bloodhound</b> - netflix series 8 ep. Pretty good story , lots of voilence and fighting so it depends on your preference liking, full of actions. Just a little strange certain parts of steory dont really connect well , for example the side female character just go missing after being in the centerlight for half the series or more. Still pretty good series about modern day loan shark and underworld at modern Korean setting.</p><p><b>Sweet home S2</b> released in Dec 23, total 8 ep. The story deviates from manga now if im not mistaken. At one point of S1 it starts deviating when outsiders truck invaded the camp. The story is different now. But S2 is like story of camp #2.. S3 maybe story of MH-1 or camp #1 ? haha.</p><p><b>Yuu yuu Hakusho</b> - releasing in mid Dec. One of my childhood favourite, not sure how good adaptation they will do. Read that it will cover 2 arc up to dark tournament which is alot to cover in just few netflix episodes. We'll see how well it goes. Update: not a bad adaptation albeit a little too short, been 15 years + since i read/watched the mange or anime. It's basically snapshots of some scenes along the long arcs till Dark tournament arc to piece them up for the story to make sense and changing parts here and there to make it shorter and compressed into 5x 45-50min espisodes. To be frank Kurama and Hiei looks hideous compared to original art, Kuwabara got the character right but probably hard to find a fit for kuwabara/sakuragi style character in real life and probably a challenge i suppose to get Hiei right. Karasu surprisingly hits the spot. </p><p><b>Lost you Forever 2023</b> - total 39 ep. It spends almost first 1-10 ep talking about how it started and how lead actress is living. in Middle she starts meeting the main players of the drama. Not boring,but feels like the drama is abit dragged . The last 2-3 episodes seems like its wrapped up abruptly , feel like a very jerky ending. But the subtitle says S1, so probably there is S2 in plan already from beginning.</p><p><b>You raise me up 2021</b> - total 8 ep. K drama about a strange theme erectile dysfunction. Have to say the plot and production is decent, while its good keep it short and sweet. It focuses alot on romance , and spent most of time developing character which is less seen as most of time k drama tend to over exaggerate or dramatize, it still a romance themed drama though and what seems like it will be very comedic and ecchi didnt happen. Still for some parts such as first 5-10 min of ep 1. Its really strange that main male lead spends 95% of the time doing part and worrying about other shits , spending parent's money to rent an apartment in Seoul. Still it had some touch of realistic feel as long as you dont get too serious about where the plot heads to most of time. One of those good guy finish last romance kdrama.</p><p><b>Hellbound 2021</b> - total 6 ep. Story about divine or hell retribution in Korean setting, featuring mainly 3 gorilla/apeman avatar and a head apparition thats like Power Ranger Zordon's long lost brother who looks cooler than him , thats all about it. To be honest its a big waste of time, probably can put this production crammed up all into one movie instead. Halfway in, but still couldn't really put my fingers on what's really the main plot is about yet. There is alot to gripe about the series. At last episode now and everythings still feels like its going downhill from 1st 10 min of episode one. Sadly this one is not deserving of a Netflix production with such poor beat around the bush and story puzzle pieces that dont really piece together the story line puzzle and sort of like piece of gibberish here and there that don't connect and relate much to each other. The mystery is not well explained or revealed instead focuing on human capitalizing on the strange event happening. Deacon Yuji build up a good bad guy vibe only to be taken away by police for battery assault, what the heck at least give him an immdediate decree as retribution man. Whatever happened to the detective that they sort of focused on earlier. And worst of all is the ending, sort of like The Mummy returns that left viewer puzzled on top of the already 5 + episodes of puzzlements and so many strings left loose like the Chairman guy's ending, what happens later to the miracle baby, what happen to New Truth, the public's reaction etc.. No wonder i was snoozing off at episode 2, which doesn't happen so far on any binge i have recently.</p><p><b>Weak Hero</b> - total 8 ep. Is based on Korean webtoon, revolving about 3 friends in school and with setting of high school bullies as the main storyline. Expect some violence , not that gory but some tense scenes where you will think what will happen to this or that guy in the pinch. Other than that would rate this about so-so , not dull but not very exciting story. The lack of emotion of lead male most of time, i'm not sure is it intentional or according to the webtoon character. The first bad guy was okay building quite good, but later on most of them are pretty much meh.</p><p><b>Strong girl Nam Soon</b> - total 16 ep. K-drama about a family with hereditary superwoman power. Aside from this, the story is pretty decent and something that is out of K-drama stereotypical drama. The appeal point of this is it involves some romance and straight up drama about the drug trafficking and mafia storyline. Pretty recommended for watch. Lead actress is your typical korean lady beauty and the excellent protrayal of her mother adds up to the appeal of the series.</p>Ngshhttp://www.blogger.com/profile/07867238618918478402noreply@blogger.com0tag:blogger.com,1999:blog-815134164246233935.post-7513128724367184122023-11-30T04:00:00.005+08:002023-11-30T04:00:52.380+08:00Yangpa Jjangajji -pickled onion and chilli<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbbKK3fzsE_EL25gouBn0m8ogmUjKloT6ZOOnvnpJmC7QtcrW6JMsFAqGh97eyeEyURZW-zN-MR7YRaxSHKhDEKIDuUfpxAVWHpoqhPsgsiMDXIq7o4lOTWTBTbbjOwqPML-BeTsXFd9dbhAtedPS9HQBqdL4NlFctGiq49LV3KTUKKAqPkdrN-B1j5vw/s499/Capture.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="499" data-original-width="432" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbbKK3fzsE_EL25gouBn0m8ogmUjKloT6ZOOnvnpJmC7QtcrW6JMsFAqGh97eyeEyURZW-zN-MR7YRaxSHKhDEKIDuUfpxAVWHpoqhPsgsiMDXIq7o4lOTWTBTbbjOwqPML-BeTsXFd9dbhAtedPS9HQBqdL4NlFctGiq49LV3KTUKKAqPkdrN-B1j5vw/w554-h640/Capture.JPG" width="554" /></a></div><p><br /></p><p>Saw on insta an easy no cook version by eboake. taste great due to soy + sugar duh. i soak 1 day and removed onion, continue use to soak as mayak egg liquid.</p><p>Chopped onion</p><p>Chopped chilli</p><p>1/2cup soy sauce</p><p>1/2 cup sugar</p><p>1 cup vinegar</p><p>1 cup water</p><p>Add minced garlic variation.</p>Ngshhttp://www.blogger.com/profile/07867238618918478402noreply@blogger.com0tag:blogger.com,1999:blog-815134164246233935.post-72387217410439485152023-11-21T00:26:00.005+08:002023-11-21T22:26:10.623+08:00China visa application (for those who need it anyway)at Belgrade <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkHKtYyJ3ZpoaJ8hq3GyFi3ybQdYrlIYTAEVguwZbkYqS3UJBQWg407yr83Z6TaAs7Fm9T7JYnnPoSWkQYUWnknVY2yj6foPCHKzJCd002sTJFiIgtZdO_Q0by7kiMJz4FYSlCsgjD6FGJ0XJwokJiPQl3n7EFXqvfUKR1jQucxI90wk420lmJNpx8Q3A/s1701/Capture.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1040" data-original-width="1701" height="392" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkHKtYyJ3ZpoaJ8hq3GyFi3ybQdYrlIYTAEVguwZbkYqS3UJBQWg407yr83Z6TaAs7Fm9T7JYnnPoSWkQYUWnknVY2yj6foPCHKzJCd002sTJFiIgtZdO_Q0by7kiMJz4FYSlCsgjD6FGJ0XJwokJiPQl3n7EFXqvfUKR1jQucxI90wk420lmJNpx8Q3A/w640-h392/Capture.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><i><span style="font-size: x-small;">source from google maps - opening times updated to Mon,Wed, Thurs per embassy' email feedback</span></i></div><p>Pretty strange circumstances I have. Since family plan trip to China I need to submit my own here. Local citizen don't need visa for tourist entry so I'm like the odd person applying china visa at Belgrade.</p><p>Some basic embassy link for info :<a href="http://rs.china-embassy.gov.cn/eng/lsyw/qz/">http://rs.china-embassy.gov.cn/eng/lsyw/qz/</a></p><p>Anyway, first follow the online link. Key in all the information have a visa photo softcopy ready. Don't need actual since the form will attach by the website into a visa form. So save money printing the photo. The checklist is there , just follow 1-9, fulfill then provide i suppose.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjagOE61ww5LIsLyRe3KFHfwin3a3SU7VOcS-3lZp8w9cfPb7teNIQxgeu_aaHCcfn_Fx1zMWFU_IOTIJjxNJSKE2BvRt6bhBIratdqP9Dz01MdSsAouBJ4BoN7nyAevT1eb39ghl3F7iTI0BZlLB7YExAQK_1AysrKoGt7qbgVI_lBsGkwXWIeNTb1Shc/s980/Capture.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="980" data-original-width="966" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjagOE61ww5LIsLyRe3KFHfwin3a3SU7VOcS-3lZp8w9cfPb7teNIQxgeu_aaHCcfn_Fx1zMWFU_IOTIJjxNJSKE2BvRt6bhBIratdqP9Dz01MdSsAouBJ4BoN7nyAevT1eb39ghl3F7iTI0BZlLB7YExAQK_1AysrKoGt7qbgVI_lBsGkwXWIeNTb1Shc/w630-h640/Capture.JPG" width="630" /></a></div><div class="separator" style="clear: both; text-align: center;"><i><span style="font-size: x-small;">source via embassy site</span></i></div><p>Need passport copy , one blank page for visa stamp, residency status in my case I had temporary residence pass, precious approved visa records. China itinerary , flight ticket and accomodation booking info . I attach too work contract and travel insurance since I got them for my work trip seems to work.</p><p>Visa issue is 3 months validity , so need to time that it's valid for my trip. Once everything is in place submit online. Asked in email to embassy no need appointment just walk-in to submit. Location is at Konzulat kineski at Augusta Cesarca 2b opposite is a small cafe.</p><p>Wait for turn, go to middle counter and give all documents , sign the application form and handover passport . The visa should be ready in 1 week or so i was told. It was Monday on the day i went and the <strike>NPC</strike> lady said to collect next Monday. Had to remind her how about payment.</p><p>Payment is to be done at Raiffeisen bank. Embassy will produce a slip it costs $40 for single entry L visa for tourist. Probably covert up to 44xx Dinar.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZtp87WNBwnAjCiSbU6l28XU7evnUgBJNtz1ZBlpvQvfRNLEyiBxdeuh6H5An04nVgWi_6d7pfpdBSHjKduqMQRg_r9gvgahm7TLtQNqDc2DSJEoH1Dg92yTB0cufaAo_9nb4mw_kfKjacA-0w0cZgqEs-qmu_X14PlpX2nt1isSEzkkwGaxgMlnCQczc/s661/Capture.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="661" data-original-width="540" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZtp87WNBwnAjCiSbU6l28XU7evnUgBJNtz1ZBlpvQvfRNLEyiBxdeuh6H5An04nVgWi_6d7pfpdBSHjKduqMQRg_r9gvgahm7TLtQNqDc2DSJEoH1Dg92yTB0cufaAo_9nb4mw_kfKjacA-0w0cZgqEs-qmu_X14PlpX2nt1isSEzkkwGaxgMlnCQczc/w522-h640/Capture.JPG" width="522" /></a></div><p>Only hiccup is I went to bank, queued for 30 mins and the lady said need to see a copy of the passport..<strike>whatthefack</strike>. So had to go back there again next day with a softcopy and printed photo of passport or whatnot. What a bummer.</p><p>Finally on next day morning, went back to bank for round 2. Queue 30-40mins again, this time finally managed to make payment. Got my receipt and my slip back. Looks like exchange rate changed, so total damage is 4507 RSD.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2HoxsoYJNGGQ6ch5o5hAPgzPqQFHMaQ2S7Dd-8huAiQDG45P-eQ1m0gHkVABlypgbC4-j2W_rfFZyW-FwkzBXkK_ut3SG-V8f5ckcdwfB2vNA_FKNssu0EBdzVW99VvRYBcz__Uc2OlUUArIKUmaf11ljdfNOopJ3bzcasRX-Ah4V5P0Vi10sj5m8P9c/s717/Capture.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="717" data-original-width="433" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2HoxsoYJNGGQ6ch5o5hAPgzPqQFHMaQ2S7Dd-8huAiQDG45P-eQ1m0gHkVABlypgbC4-j2W_rfFZyW-FwkzBXkK_ut3SG-V8f5ckcdwfB2vNA_FKNssu0EBdzVW99VvRYBcz__Uc2OlUUArIKUmaf11ljdfNOopJ3bzcasRX-Ah4V5P0Vi10sj5m8P9c/w386-h640/Capture.JPG" width="386" /></a></div><br /><p><br /></p>Ngshhttp://www.blogger.com/profile/07867238618918478402noreply@blogger.com0tag:blogger.com,1999:blog-815134164246233935.post-30942473023255911242023-11-19T23:18:00.003+08:002023-11-19T23:20:00.158+08:00Hainan chicken rice chili sauce<p> suddenly mau makan chicken rice chilli . go google for a simple recipe. ok straight forward, except that i got no blender. so going handmade (chop) and expect rougher textures.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGREIKqMzhRfdnjo7TLYub0YxfdyLt7ihf1BeY2Ul3X_dTdaxkHjRkTGfX0y7-4FIFhiX5VpInTv900olNUKFImIKwOa6YiH41s_AfkZfVGBKsFC98D17IwbA86_JcGy-oua5j2tkJVx8XtsGxtnTYUeG1IiQvHBSL46QuNI6r-x0yro4wYgmLHGlc1zs/s571/Capture.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="571" data-original-width="485" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGREIKqMzhRfdnjo7TLYub0YxfdyLt7ihf1BeY2Ul3X_dTdaxkHjRkTGfX0y7-4FIFhiX5VpInTv900olNUKFImIKwOa6YiH41s_AfkZfVGBKsFC98D17IwbA86_JcGy-oua5j2tkJVx8XtsGxtnTYUeG1IiQvHBSL46QuNI6r-x0yro4wYgmLHGlc1zs/w544-h640/Capture.JPG" width="544" /></a></div><br /><p><br /></p><p>INGREDIENTS:</p><p>1 red fresh chilli straight chopped <strike>de-seeded</strike></p><p>3-4 mala dried chili , soak , cut and remove those with mould</p><p>5-8 cloves garlic depends on size and if u like lots of them , peeled chopped minced</p><p>was going for ginger powder, but i forgot eventually. well still ok taste wise.</p><p>2 tbsp chicken stock/seasoning powder</p><p>1/8 tsp salt to taste , use feeling pinch of salt</p><p>1/2 tbsp rice vinegar - sub with old vinegar</p><p>2 tsp sugar to taste - 1.5 pack sugar</p><p>juice from 2 limes - no need so much lemon juice. about half to 3 quarter</p><p>DIRECTIONS:</p><p><strike>In a food processor</strike>, <strike>blend</strike> Hand chop and whack everything to a smooth paste as possible. </p><p>Season to taste with sugar, salt or chicken seasoning powder, if needed. Serve with my roasted chicken meat. Taste ok la, acceptable in Euro land.</p><p>Keeps for about a week in the fridge.</p><p><br /></p><p><br /></p><p><br /></p><p><br /></p>Ngshhttp://www.blogger.com/profile/07867238618918478402noreply@blogger.com0tag:blogger.com,1999:blog-815134164246233935.post-63168361324504196622023-11-16T05:35:00.002+08:002023-11-16T05:35:15.425+08:00Oven Roast chicken - easy , juicy<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5BrIBlONE13LpH4AvpF9qSGf0DLrflQOGcfOPdVBv3t92y1bA20Gx_ZcrE1n39GcabfQRUBkF4F2nX7R7vdEL4n-bJCpF5gKNgQlrb23wGlDOEw3UrYnDhMYUmrromt_gRuZHOnNZ9AK8PTpw6ZPbvk_c1NbDpOJOKBMw6zqXhI7Ol7mtUBJ5I6WMP0g/s739/rchikvjpg.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="739" data-original-width="631" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5BrIBlONE13LpH4AvpF9qSGf0DLrflQOGcfOPdVBv3t92y1bA20Gx_ZcrE1n39GcabfQRUBkF4F2nX7R7vdEL4n-bJCpF5gKNgQlrb23wGlDOEw3UrYnDhMYUmrromt_gRuZHOnNZ9AK8PTpw6ZPbvk_c1NbDpOJOKBMw6zqXhI7Ol7mtUBJ5I6WMP0g/w546-h640/rchikvjpg.JPG" width="546" /></a></div><p> Whole chicken. Remove the innards from the ribcage area. clean the rub with salt/seasoning</p><p>Marinate - with salt, yellow tumeric for few hours.</p><p>Do quick google about oven roasting 1kg take 1 hours. more or less at 200c. split 30min , then turn the chick. i changed to the steel tray since sitting on plate will soak the chicken. Plate below the tray to collect chicken sauce , add herbs + onions, potatoes and carrot. </p><p>Glaze material . Easy to find ingredients you have in your fridge or pantry.</p><p>Garlic + Butter = Garlic Butter</p><p>A touch of lemon</p><p>A hint of dry white wine (optional, but adds so much flavour to the meat while keeping it so juicy)</p><p>Orange juice</p><p>1.5 tb of sugar</p><p>Sprinkle of salt</p><p>A bit of soy sauce</p><p>Mix herb + seasoning for meat</p><p><br /></p><p>First time i do roast chicken in oven in my life. Juicy and nice, could get crispier skin if roast another 10min i think. Cheap and pretty easy.</p><p>Washing to be done later after roasting. Using ikea plate is possible.</p><p>This yields 2x wings, 2x drumsticks, 2x chicken breast meat and bones for broth making later.</p><p><br /></p><p><br /></p>Ngshhttp://www.blogger.com/profile/07867238618918478402noreply@blogger.com0tag:blogger.com,1999:blog-815134164246233935.post-17421194641389218992023-11-10T04:07:00.003+08:002023-11-10T04:07:30.914+08:00Drama K , T, C or watever NOV-DEC <p> Netflix series , Home sweet 10ep , is based on Korean manhwa. There are some deviations since i read the manhwa before but the adaptation is pretty good. With a suspense ending, so people will be left hanging i suppose. Can't remember how the manhwa ended so i'll leave it be until S2 comes. Which brings me the question of when they will do adaptation of Solo leveling haha.</p><p><br /></p><p><br /></p>Ngshhttp://www.blogger.com/profile/07867238618918478402noreply@blogger.com0tag:blogger.com,1999:blog-815134164246233935.post-10346088398381645642023-11-04T23:05:00.000+08:002023-11-04T23:05:06.447+08:00BM tahun 4 - karangang - Suasana di Dapur<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnmEpvYDbYKkfJpFs7kwhTlxn0j4Yy4Js6L-cjjx9Ra0-OLMw1QpAZSg4ycoaingXHm7UlYv3Jh6AultmMjWnfzyHixOBl6cYDs6kqJbNga5tC0V5zetKF-94b-qtB-Du2oCS6M8ULm-QcJE3FCOxbF11cY2GOsHhSGYpHVhyphenhyphenHEl4I3ZQMkjfLtzbj1rI/s1483/Capture.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="866" data-original-width="1483" height="374" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnmEpvYDbYKkfJpFs7kwhTlxn0j4Yy4Js6L-cjjx9Ra0-OLMw1QpAZSg4ycoaingXHm7UlYv3Jh6AultmMjWnfzyHixOBl6cYDs6kqJbNga5tC0V5zetKF-94b-qtB-Du2oCS6M8ULm-QcJE3FCOxbF11cY2GOsHhSGYpHVhyphenhyphenHEl4I3ZQMkjfLtzbj1rI/w640-h374/Capture.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">credit to cikgu mozello for the<a href="https://cikgugoh.mozello.com/bahagian-a-bina-ayat/gambar-bina-ayat/"> karangan title & photo.</a></div><br /><p></p>Ngshhttp://www.blogger.com/profile/07867238618918478402noreply@blogger.com0tag:blogger.com,1999:blog-815134164246233935.post-79223046793061426762023-10-29T02:41:00.006+08:002023-10-29T02:41:57.492+08:00Sweet and sour chicken - easy recipe<p>Simple and easy recipe. 2 parts recipe as below, mix chicken salt corn flour. i used 1 egg its fine as well. Cut in some potatoes to be fried in oil.</p><p>Mix sauce recipe, set aside. Saute minced garlic some sliced onions and diced tomato. Cook till mushy, add sauce mix in , cook for few minutes. Add fried chicken + potatoes in. Done and ready. </p><p><b><span style="background-color: white; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;">Ingredients:</span><br style="background-color: white; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;" /></b><span style="background-color: white; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;"><br /></span></p><p><span style="background-color: white; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;">Chicken breast</span><br style="background-color: white; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="background-color: white; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;">Egg 2</span><br style="background-color: white; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="background-color: white; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;">Corn flour</span><br style="background-color: white; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="background-color: white; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;">Salt</span></p><p><span style="background-color: white; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;">Pepper, </span><span style="background-color: white; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;">Bell pepper, Onion, Carrot, Diced tomato</span></p><p><span style="background-color: white; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;">Sweet and sour sauce :</span><br style="background-color: white; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="background-color: white; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;">Life brand tomato sauce 4tbsp</span><br style="background-color: white; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="background-color: white; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;">Chili sauce 4tbsp</span><br style="background-color: white; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="background-color: white; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;">Sugar 5 tbsp</span><br style="background-color: white; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="background-color: white; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;">Vinegar 2 tbsp</span><br style="background-color: white; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="background-color: white; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;">Soy sauce 3 tbsp</span><br style="background-color: white; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="background-color: white; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;">Water 30ml - replace with apple/orange juice for a sweet twist.</span></p>Ngshhttp://www.blogger.com/profile/07867238618918478402noreply@blogger.com0tag:blogger.com,1999:blog-815134164246233935.post-89555913438774993002023-10-22T01:42:00.009+08:002023-11-30T03:55:37.707+08:00Anime - the marathon continues OCT-NOV<p>Jujutsu Kaisen - s1 total 24 ep . anime is way better in the sense less information to digest. couldn't spend so much time to linger and try understand the whole concept by in anime is smooth flowing. and s2 is available.</p><p>Re:ZERO -Starting Life in Another World - 25 ep . protagonist in modern world get transported to fantasy world. only have one special traie ' time leap back upon death'. Update: it went downhill from ep2 . couldn't hold my interest at EP3 (abandoned).</p><p>That Time I Got Reincarnated as a Slime - 25ep , have s2 as well. this one is interesting moving story and content. There should be more sequel coming since S2 ends with a halfway story.</p><p>Mushoku Tensei : Jobless Reincarnation - s1 ep11 , another one of the top Isekai anime. This one have a realistic and more adult twist to the anime. It doens't focus on the system thingie but have a different style which i find pretty appealing and fast moving. Part 2 is the sequel and S2 is airing in 2023. One noteworthy thing is they spent pretty good effort in adding filler scenes to the introduction ,gives it a pretty good feel vibe.</p><p>Attack on titam - S1 , S2 , S3 and final season part 1 16ep, part 2 12ep , part 3 2ep. S1-S3 is a little slow on the story, it is pretty brutal killing off characters left and right. Story can be pretty confusing and twists here and there. Final season is where things become more interesting. Soundtracks are all pretty meh except for S1 opening.</p><p>Cautious Hero: The Hero Is Overpowered but Overly Cautious 12ep. Another older isekai. pretty interesting but sort of ended 12. well at least its kept interesting all the way and ended abruptly before it start feeling like a drag.</p><p><br /></p><p>Rise of the Shield hero - another isekai. yet to start.</p><p>Ragna Crimson - .</p><p><br /></p><p>Didnt start Jojo's adventue yet. </p>Ngshhttp://www.blogger.com/profile/07867238618918478402noreply@blogger.com0tag:blogger.com,1999:blog-815134164246233935.post-80254962919902604472023-10-21T19:42:00.004+08:002023-10-21T19:43:16.559+08:00Gurenge Piano By E// <p> just a progress check-in of e// piano. when she gets better her mum promised to get her the Nezuko costume for children's day.</p><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="418" src="https://www.youtube.com/embed/INvusNKFvBs" width="503" youtube-src-id="INvusNKFvBs"></iframe></div><br /><p><br /></p><p><br /></p>Ngshhttp://www.blogger.com/profile/07867238618918478402noreply@blogger.com0tag:blogger.com,1999:blog-815134164246233935.post-89630555298300880292023-10-20T03:21:00.004+08:002023-10-20T03:25:31.642+08:00Apple pie filling recipe - trial and error<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitN37jzpEQE0Bhjh7HrobMI0INS1XC5XhNp1YDaewPX42iR42kw_m2OFyrX1jfAIYFWSwblQNIDc_ljz-d6xLfjpmc7f8P7G6RcpVpyqPO9BvU0hxHdvrwtq1Lw9SqMEGY27Ec38fIqpKbkagpLXF5AYSqt1mrPT-zDf02kP8GBj9nC3TEzQBz4ZNXcsI/s1920/cap0%20jpg.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1920" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitN37jzpEQE0Bhjh7HrobMI0INS1XC5XhNp1YDaewPX42iR42kw_m2OFyrX1jfAIYFWSwblQNIDc_ljz-d6xLfjpmc7f8P7G6RcpVpyqPO9BvU0hxHdvrwtq1Lw9SqMEGY27Ec38fIqpKbkagpLXF5AYSqt1mrPT-zDf02kP8GBj9nC3TEzQBz4ZNXcsI/w360-h640/cap0%20jpg.jpeg" width="360" /></a></div><br /><p><br /></p><p>Looking at cheapest material where i am now. -apples </p><p>First time in life, im gonna try my hand at making sort of jam/ spread using apple pie filling recipe.</p><p><br /></p><p>Ingredients - </p><p>4-5 apples i think i cored and peeled up to 6 of them (bought cheapest Gala, smaller and fresh).</p><p>Dice them and put aside.</p><p>On medium heat pan drop in .</p><p>2 tbspoon - butter ( i used margarine aka fatty spread here).</p><p>2 tbspoon water - substituted with apple juice since i got on hand</p><p>1 tbspoon cinnamon powder - bought 1 small pack just for this experiement.</p><p>1 tbspoon sugar - sub'd with 1 pack litttle brown sugar</p><p>Add diced apples. </p><p>Keep cooking until they turn soft. Dont have a masher, i kind of wanted something like McD's apple pie filling. So i cut them smaller while cooking until they soften and water. </p><p>Add cornstarch 1tbspoon - i use feeling measurement.</p><p>Cook until apples soften to your liking.</p><p>Let cool off, then keep in jar - i suppose refrigerate. Will update back how long it lasts.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGrzJnBFAR5JVkCWD6IJ0Fse4SicfcRQHflbEct6CuUKzwT4UC4WeChrl0QV1ToXYTszhTYWoO2VHQ7UbldCWX1e2_UhpfUvEMA0FimDhlIPMmreZe8WLdY1D64FmeM76A7IULDpiv9fNAyr5u3OFks8k1dPZiuwGuaQzUY62dP6_PhW4Pp6gWvFA4OAs/s1920/cap1jog.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1920" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGrzJnBFAR5JVkCWD6IJ0Fse4SicfcRQHflbEct6CuUKzwT4UC4WeChrl0QV1ToXYTszhTYWoO2VHQ7UbldCWX1e2_UhpfUvEMA0FimDhlIPMmreZe8WLdY1D64FmeM76A7IULDpiv9fNAyr5u3OFks8k1dPZiuwGuaQzUY62dP6_PhW4Pp6gWvFA4OAs/w360-h640/cap1jog.jpeg" width="360" /></a></div><p>This recipe yields me like 3/4 of a big jar. Labor intense, cut and dice apples while watching swordsmitch arc kimetsu no yaiba. But taste is pretty good, like those from mart shelf, minus all the preservative im guessing it depends alot on apple sweetness level, or to compensate by adding sugar.</p><p>The skins from peeling, throw them into oven. i baked 10 min 100c 2 times, then go for 15min 125c. Abit charred, but its crispy. Maybe last round should've gone 10min 100c as well. Make use of everything, these ideas i get after looking around random insta post.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRLaaBF-Xx-ipW4N7Yus5c1i64PwxPdSgsi6fTi8CmHZ2Aj9pnBp1cH1o0e45n-lHAMb_gR3VXVO5mITStGRw29dzfoHcvyCJOsiBztIl8giwm_X2a5oA9e2XaND4xLgtUAdkLxF19nUxD4cX3N9LOx-H7fYdWJpBieqSYaookGlwgOEGmpsNEBx2f6jM/s1920/cap3%20jpg.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1920" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRLaaBF-Xx-ipW4N7Yus5c1i64PwxPdSgsi6fTi8CmHZ2Aj9pnBp1cH1o0e45n-lHAMb_gR3VXVO5mITStGRw29dzfoHcvyCJOsiBztIl8giwm_X2a5oA9e2XaND4xLgtUAdkLxF19nUxD4cX3N9LOx-H7fYdWJpBieqSYaookGlwgOEGmpsNEBx2f6jM/w360-h640/cap3%20jpg.jpeg" width="360" /></a></div><br /><p><br /></p><p><br /></p><p><br /></p><p> </p>Ngshhttp://www.blogger.com/profile/07867238618918478402noreply@blogger.com0tag:blogger.com,1999:blog-815134164246233935.post-18444228410894167112023-10-14T22:26:00.001+08:002023-10-14T22:26:02.489+08:002023 buku teks for primary school (Malaysia)<p> https://drive.google.com/drive/folders/1bzAAhKmy8_Jho_d8f-6uJnaiWZZ5el9Y?fbclid=IwAR0d2Qagsh0wbFIHTo_iBFMM9nhv4Lm9E6yzBwlxq-UrqliMWcXwbmWb-Lo</p>Ngshhttp://www.blogger.com/profile/07867238618918478402noreply@blogger.com0tag:blogger.com,1999:blog-815134164246233935.post-54288458352284977912023-10-11T03:14:00.003+08:002023-10-11T03:18:09.905+08:00Raita - timun/zuchinni yogurt mix<p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipYY5vwbix9ytx0auR1o3Zo3VNdvsyqCvnFj1oqrlMX2Jzg6Vgw4YaSOAkqz2WEYXtr0GpDkgMTbDi9ZyxgBNk63re9cDNjnMOYkpD25U7-QHgcznCPibYOZT6uKmTFGZTgNkhvvYDFQ_WWbjVUm0hLGaDNOO8NRVX2EsWh0woRJr6CaiVf5LwvQcw4vk/s1600/capturejpg.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1591" data-original-width="1600" height="636" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipYY5vwbix9ytx0auR1o3Zo3VNdvsyqCvnFj1oqrlMX2Jzg6Vgw4YaSOAkqz2WEYXtr0GpDkgMTbDi9ZyxgBNk63re9cDNjnMOYkpD25U7-QHgcznCPibYOZT6uKmTFGZTgNkhvvYDFQ_WWbjVUm0hLGaDNOO8NRVX2EsWh0woRJr6CaiVf5LwvQcw4vk/w640-h636/capturejpg.jpeg" width="640" /></a></div><br /><p>This indian salad is pretty straight forward. Makes a great low calory snack or when you feel like need something to bite.</p><p>Core materials that makes the taste matter: </p><p>Zuchinni 1pc</p><p>Indian onion 1pc</p><p>Red Paprika (quarter)</p><p>Apple (quarter or half if you like sweet)</p><p>Diced tomato - (quarter)</p><p>Jogurt 2.8% - pour in as needed use jour brajn</p><p>Lemon (quarter)</p><p>Chop slice and dice zuchinni into small size. Salt and let sit 10 minutes. Continue dicing up the rest of items. Squeeze zuchinni to discard water and mix all together. </p><p> Add a dash of salt and sugar. </p><p>Squeeze lemon juice. mix , mix and ready to serve.</p><p><br /></p><p>Optional - add chilli powder (don't make much difference to me). </p><p>Optional - add parsley flake or cumin powder or mint flake (don't have these so no idea what's the difference).</p><p><br /></p><p>I serve with some fried onion since i like crunchiness. tomato may contribute to watery gravy ,may opt to leave it out if you like less watery yogurt sauce. </p><p><br /></p>Ngshhttp://www.blogger.com/profile/07867238618918478402noreply@blogger.com0tag:blogger.com,1999:blog-815134164246233935.post-2502093822930339472023-10-09T00:25:00.006+08:002023-10-09T00:25:40.448+08:00BM tahun 4- karangan - Suasana di kantin sekolah<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhWVBIy4GVueGFM86vtUpkPKH5dGSp_LVkMEuXhFK4In1k7pF0o4xZDQBNBWovd5SBMja-V6d2grx2BobxD8sEZD65nTYOY0d3pfwh3NuxlRApZchuKDE131acUmEjRMTBC5MO2RWbr4tRUvZikFX8edtn5h0YfiTZjw2qoXgGJb5v1v_1nAhkyzu02HWI" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="860" data-original-width="1416" height="389" src="https://blogger.googleusercontent.com/img/a/AVvXsEhWVBIy4GVueGFM86vtUpkPKH5dGSp_LVkMEuXhFK4In1k7pF0o4xZDQBNBWovd5SBMja-V6d2grx2BobxD8sEZD65nTYOY0d3pfwh3NuxlRApZchuKDE131acUmEjRMTBC5MO2RWbr4tRUvZikFX8edtn5h0YfiTZjw2qoXgGJb5v1v_1nAhkyzu02HWI=w640-h389" width="640" /></a></div><br /><p></p>Ngshhttp://www.blogger.com/profile/07867238618918478402noreply@blogger.com0tag:blogger.com,1999:blog-815134164246233935.post-4450200882657458472023-10-08T03:36:00.002+08:002023-10-08T03:36:23.072+08:00Chilli oil + peanut butter noodle<p> trending recipe for easy and yummy dry noodle. works with ramen or any soup instant noodle i suppose.</p><p>boil the noodle, drain in cold water and leave aside to dry.</p><p><br /></p><p>chopped garlic , chilli (powder/gocuhjang), scallion, sesame.</p><p>heat oil up and pour into the mix</p><p>add soy sauce and lao gan ma , then mix in the peanut butter.</p><p><br /></p><p>mix noodle in, add with any dry condiments you like - fried onion or peanuts & anchovies.</p><p>probably top with finely sliced cucumbers would taste refreshing</p>Ngshhttp://www.blogger.com/profile/07867238618918478402noreply@blogger.com0