Its possible to setup PCSX2
Have your game ROM ready to roll.
1. Go to official PCSX2 download installer.
2. Dump BIOS into the bios folder. Find a reliable BIOS file.
3. Set where your ROM file path is.
4. check your controller mapping/setting or use keyboard default. Launch ROM.
Viola here we go. Relive your younger gaming years. Cheers.
Here is how BIOs file should look like. google up for a reliable source of it.
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:
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.
Ingredients:
-either potato to slice and make fried, or frozen fries
- curd , replaced with cheese i have on hand.
- 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.
- variation - added some slice of sausage and half of diced yellow onion. (loved the onion additional flavor).
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.
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 :)
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.
Chop and mince up some garlic 4-5 cloves, only had yellow onion , so 1 slice and diced it goes. In it goes.
Had some cumin leftover, in it goes.
Add some paprika powder, add some sugar and salt.
Toss in generous amount of sesame seed. I got half a bag from prometer just not long ago =.=
Turn to high heat, fry till brown and fragnant.
Turn low or off the heat. Add some soy sauce to the mix.
Let cool. There the chilli oil ,which turns out pretty good. Will try this out with peanut butter for the noodle flavor bomb recipe.
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.
INGREDIENTS
For the saute on pan cooking part:
1 slab pork belly About 2 pounds - using what's left from roasting
2 tablespoons soy sauce - reuse the soy liquid from mayak egg marinate lots of them to create liquid
5 slices fresh ginger powder , dash of it about 1.5 tablesppon
3 stalks green onion Cut into 1 inch pieces replace with diced white onion, red onion, garlic, half tomato i got lying around and mixed meat powder
4 tablespoons chinese cooking wine You can use your favourite white wine instead - swapped to my cheap 2L Belo Vino
2 pieces star anise Broken up - skip since i dont have
1/2 teaspoon ground cinnamon Optional -add a dash of it
For the dark soy sauce part, heat separately in pot.
2 tablespoons dark soy sauce
2 tablespoons brown sugar - used sugar
INSTRUCTIONS
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.
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.
That's it, ready to serve! Result is pretty satisfying even though lacking the rare 5 spice powder in burek/balkan land.
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.
As usual google around and quick search in IG for reference.
INGREDIENTS
Little bit drop oil - rub on skin side
Sprinkle generous amount salt on skin
Marinate mix for meat - missing many items like 5 spice powder, star anise for more traditional chinese style , so jebiga screw it just go basic.
Pork belly 0.5kg i think
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.
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.
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.
Remove the roast from the oven. Chop up and serve with whatever you like this crunchy goodness.
Flat bread recipe is simple ; only few 3-4 ingredients.
wheat flour - got 1 pack 1kg for less than 60 rsd. (RM2+). use 1 cup to get 4 balls.
water - add little by little to get the right consistency
salt- just a little pinch
oil - few drop after kneading few minutes
add some sesame oil - press it into the dough right before going into pan.
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.
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.
Bought a goulash mix , its a powder packet. Custom adjust it since i don't cook beef, i turn it vegetarian.
Goulash Ingredients:
Yellow Onion – used both yellow and red
Green Bell Pepper – you can use other colors of peppers if desired (used frozen mixed)
Ground Beef (omitted) , i fried minced pork mixed separately to eat together.
Garlic - minced garlic
Tomato Sauce - replaced with a dash of ketchuo
Diced Tomatoes –
Beef Broth - replaced with chicken stock
Worcestershire Sauce - dont have, changed to vegetarian stock mix
Seasoned Salt - used normal salt
Italian Seasoning - omitted
Bay Leaves
Dry Macaroni Noodles – used chinese ramen noodle
Cheddar Cheese - omitted. ate with cheese bread stick, super nice combo with cheese.
Paprika powder- 2 tablesopon ,season with salt and sugar.
Red and yellow chilli 3/4 each.
Root vege - carrot, potatoes
Start by browning protein (i fry it separetly) , brown the onion and bell pepper, toss in garlic until fragrant.
Pour in tomato sauce and diced tomatoes along with mix, broth and Worcestershire stock/paprika for some added depth of flavor. add some bay leaves. remove leaves after cooking
Add in the seasonings , blanch noodles separately and serve with sauce..
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.
Chopped onion
Chopped chilli
1/2cup soy sauce
1/2 cup sugar
1 cup vinegar
1 cup water
Add minced garlic variation.
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.
Some basic embassy link for info :http://rs.china-embassy.gov.cn/eng/lsyw/qz/
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.
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.
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.
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 NPC lady said to collect next Monday. Had to remind her how about payment.
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.
Only hiccup is I went to bank, queued for 30 mins and the lady said need to see a copy of the passport..whatthefack. So had to go back there again next day with a softcopy and printed photo of passport or whatnot. What a bummer.
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.
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.
INGREDIENTS:
1 red fresh chilli straight chopped de-seeded
3-4 mala dried chili , soak , cut and remove those with mould
5-8 cloves garlic depends on size and if u like lots of them , peeled chopped minced
was going for ginger powder, but i forgot eventually. well still ok taste wise.
2 tbsp chicken stock/seasoning powder
1/8 tsp salt to taste , use feeling pinch of salt
1/2 tbsp rice vinegar - sub with old vinegar
2 tsp sugar to taste - 1.5 pack sugar
juice from 2 limes - no need so much lemon juice. about half to 3 quarter
DIRECTIONS:
In a food processor, blend Hand chop and whack everything to a smooth paste as possible.
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.
Keeps for about a week in the fridge.
Looking at cheapest material where i am now. -apples
First time in life, im gonna try my hand at making sort of jam/ spread using apple pie filling recipe.
Ingredients -
4-5 apples i think i cored and peeled up to 6 of them (bought cheapest Gala, smaller and fresh).
Dice them and put aside.
On medium heat pan drop in .
2 tbspoon - butter ( i used margarine aka fatty spread here).
2 tbspoon water - substituted with apple juice since i got on hand
1 tbspoon cinnamon powder - bought 1 small pack just for this experiement.
1 tbspoon sugar - sub'd with 1 pack litttle brown sugar
Add diced apples.
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.
Add cornstarch 1tbspoon - i use feeling measurement.
Cook until apples soften to your liking.
Let cool off, then keep in jar - i suppose refrigerate. Will update back how long it lasts.
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.
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.
trending recipe for easy and yummy dry noodle. works with ramen or any soup instant noodle i suppose.
boil the noodle, drain in cold water and leave aside to dry.
chopped garlic , chilli (powder/gocuhjang), scallion, sesame.
heat oil up and pour into the mix
add soy sauce and lao gan ma , then mix in the peanut butter.
mix noodle in, add with any dry condiments you like - fried onion or peanuts & anchovies.
probably top with finely sliced cucumbers would taste refreshing
