eh aper nih??

disebabkan lama sgt dok di negara orang...kian lufer kepada kereta yg ada kat umah mesia ahahahaa. celik punyer celik...cari punye cari...TADA !!!

EH APER NIH ??

here are some renderings of the new Lancer based Proton Waja from Theophilus Chin. It looks like the car has been given a sexed up look compared to its predecessor...

(CREDIT TO PAUL TAN) from http://fooyoh.com/car_news/5180915

ps: hati sudah terusik ...sapa nak tanggungjawab haaa ekekeke...

fadzly signing out !! ( amboi rajinyer sampai 3 posts ari ni hahaha )

Salam Kemerdekaan !!!

Kali ni DCMC nak khabor kat semua bahawasanya bersyukurlah dgn anugerah kemerdekaan negara kita. Byk dah kemajuan dah dicapai sejak tempoh 1957 dan dah setanding dengan negara2 membangun yg lain (yg amik masa berkurun utk mengecapi tahap ini). ewah...bukan apa, anak2 post merdeka aka anak2 cyber ni, DCMC tengok sgt la kurang tahap patriotiknyer. SALAH SIAPA ? mak bapak? cikgu2? pendidik, media? or kerajaan ker?

Ni pandangan peribadi saya ajer: semangat kemerdekaan ni sudah luput dilupai sebab penghayatan setiap genap masyarakat sudah beralih ke era pembangunan. Lupakan yg lama...beralih ke arah baru. teknologi kian penting....apa guna sejarah !! tu yg bermain dlm fikiran anak2 muda sekarang... " buat apa tgk cerita lama...baik layan HD avatar ker....hahaha". sociolists and liberalism dah take over mindset golongan majoriti tempatan, so tak hairan lah kenapa sambutan kemerdekaan tahun ni sgt lah suram. especially kat KUANTAN. alahai malunyer saya sebagai warga kuantan kerana thn ni lah keluarnyer paper mengatakan TIADA SAMBUTAN KEMERDEKAAN di kuantan.

Penghayatan bukan sekadar mengibarkan bendera.

Sambutan bukan untuk mempromosikan negara.

Kemerdekaan adalah utk kita muhasabah diri sendiri atas perjuangan pahlawan merdeka...

saya menyeru kepada semua termasuk diri ini supaya tidak lupe jasa dan titik peluh mereka yg rebah memperjuangkan nasib negara. Bila adik saya post tag cerita 1957 Hati Malaya, hati saya tersentuh sebab jalan cerita yg mengambil essense perjuangan + watak Tuanku Abdul Rahman (byk kajian dibuat sebelum watak ini diberi nafas dan jiwa - termasuk dgn melawat dan ziarah rakan2 tuanku utk penghayatan watak...)

errr ni cerita bendera plak ... mmg tiap2 tahun ramai yg kibar bendera. tapi lepas 2-3 hari, bendera tu terus dibiarkan di tempat tu sampai berkulat dan reput. ada dlm sokabor mengatakan bahawa KUANTAN lagi yg femes dgn hal ini...hadoiiii. Di negara barat Eropah, bendera dianggap cam azimat ( bukan azimah yer ekekeke), maksudnyer selepas sehari dikibarkan, terus lipat-simpan !! sok bukak dan kibarkan kembali...begitu lah citernyer. Jiran2 kat SWISS ni pun hari2 dok kibar bendera SWISS di umah diorang sebagai tanda hormat dan takzim. Belum pun buruk DCMC tgk bendera tu...dah ditukar ke bendera yg baru... (alah comot skit jer...terus tukar hahaha)

SALAM KEMERDEKAAN KEPADA SEMUA ~~ 1Malaysia menjana transformasi

fadzly signing out !!

blogwalkin

1. Apakah yang bermain di minda anda sekarang?

menghabihkan thesis ASAP !!

2. Apakah nama samaran anda?

Goo Goo, Ah Tung, Yayah utk familiku, Si Kacak (student2ku ekeke)

3. siapakah 3 orang yang paling kamu sayang?

ibu2 saya, isteri-ella, anak2, (eh ni dah lebey ahahaha...tambah blh tak? )

4. Panggilan untuk si dia?

Guano mu, eh tak ayang or mama

5. Hadiah yang anda impikan daripada seseorang yang istimewa?

saya tak mintak apa2.... (alahai baiknyer laaaa)

6. Blog mana yang anda selalu lawat?

isteri sebab dah wajib ahahaha

(yg lain sat lagi la noooo)

7. TAG kan kepada 15 blogger?

(jap lagi la yer ...tak taw camno nak wat link...iskh bengap IT betoi ahahaha)

JOM MERIAHKAN ARENA PEM-BLOG-AN !!!

Steak ohhh STEAK!! part 2

DCMC SUPER-DUPER STEAK Ver 2.0 Recipe for 2 servings

1/2 pound steak -sirloin (cut into 2 if u r in good mood)

1.5 teaspoon of unsalted butter

1 cup of fresh sliced mushrooms

1.5 teaspoon of all purpose flour

0.5 cup of beef stock ( u might wanna get instant one as the original one would take at least 8hrs to prepare...unless u own a steakhouse haha)

some oil for coating, salt and pepper for seasoning ( i get myself some garlics for the magic )

Jom Masak !!

1. Seasoned the steaks as desired. ( coat lightly with oil+salt+pepper) or (salt+pepper +smashed up garlics and rubbed to the flesh...)

2. Cook the steaks in a skillet/pan over medium heat to DESIRED DONENESS !! (blh refer kat pics bawah ni ok... )

3. Remove the steaks. Cover loosely with aluminum foil and let rest 5 to 10 minutes before serving. During this time the meat continues to cook (meat temperature will rise 5 to 10 degrees after it is removed) and the juices accumulate…

4. Heat the butter in the skillet/pan. Add the mushrooms and cook until they're tender

5. Stir in the flour and cook for 1 minute. Gradually stir….. until the mixture boils and thickens. Serve the mushroom gravy with the steaks ( serve whole or slice thin and fan onto serving plates)

** never touch + poke the steak other than to turn it... RESPECT THE MEAT !!

** i usually turn max twice for each side

** there will be a lot of smoke...so turn on the vent otherwise your neighbours will come and

confiscate all the steaks !!

ok...these pics explaining the condition of the steaks...remembering and applying will not only show your knowledge but eventually gain PEOPLE RESPECT too !!

Steak Rare Internal Temp 55 C

A rare done steak should be warm through the middle, lightly charred on the outside, browned around the sides and bright red in the middle. The meat should be soft to the touch, feeling like the raw meat but browned over the surface. Cook this steak as hot as possible for a very short period of time, probably about one to two minutes per side for a one inch thick steak (depending on your grill).

Steak Medium Rare Internal Temp 57 C

At medium rare your steak should be warm through the middle with a hint of red. Most of the center of the steak should be pink. The sides should be well browned, the top and bottom charred to a dark brown color. This steak should have a firm surface but be soft in the middle. Grill this steak as hot as you can for about 2 to 3 minutes per side (depending on your grill). This is the recommended level of doneness for a good steak !!

Steak Medium Internal Temp 65 C

A medium steak should have a thick band of light pink through the middle but be more browned than pink. The sides should be a rich brown color and the top and bottom charred darkly (but no black). This steak should have some play through the middle but feel firm to the touch. Grill this steak over a medium high heat for about 5 to 6 minutes per side (depending on your grill). If you are grilling for a large group of people this is the best level of doneness to please most people...

Steak Medium Well !! Internal Temp 68 to 74 C

A medium well steak should have a hint of pink in the very middle of the steak.The surface should be a dark brown with good charring on the top and bottom. This steak will be very stiff but still have a little squish in the middle. Grill this steak over a high heat for one minute per side then move to a medium heat for 5 to 6 additional minutes per side (depending on your grill). This is the steak for the squeamish who don't want color in their meat. If you can sneak this one in for someone ordering Well you will be doing both of you a favor.

Well Done !! Internal temp is 77C or higher

This steak should NOT be burnt on the outside. While there is not even the faintest hint of pink in the middle it should be browned through, not burnt through. This steak should feel solid all the way through. A Well Done steak is the hardest to cook. The secret is to do it low and slow. It's the only way to prevent burning while getting it cooked through the middle. Grill this steak over a medium heat for between 10 and 12 minutes per side. Most people will tell you that this is the steak for people who don't like steak.

( credit to http://bbq.about.com/od/steaks/ss/aa101606a_6.htm )

fadzly signing out !!!---- balik malaysia nanti baru post real pics ok guys !!!

Steak ohhh STEAK !!

I used to remember my first time Dad brought us to eat steak at our younger age (skarang not so young anymore hahaha) The restaurant was fabulous with decorative lights and soft music. My mouth started drooling like hungry wolves....then the main dishes arrived...TADA. it look awesome and smell soooooo wohooooo. Then things gone crazy for a while for me. The beef is so hard and its look pretty difficult to eat. Even though i ate it ( with all my heart ) the beef is just too hard to chew and swallow.

“Ni daging ker kayu ker” or “macam makan selipar hahaha” are the sentences we used that night.

Now im going to share what steak really mean ( in term of eating and preparing it the right/dcmc way).

(i really like to cook here in swiss but there are no HALAL meat here –will explain later ) so these are pics from friends that i shares...nanti balik Malaysia baru post REAL PICS !!)

Let' begin with the beef sliced and size

Choosing the correct cut of meat is very important. Some of the best steaks for gilling are the premium cuts. Thickness of the steak is very important between 1 inch and 1 1/2 inches thick.

Tenderloin or Mignon Fillet

Kandungan lemak yang rendah (sesuwei sangat bg yang obsess dgn diet tapi nak melantak haha)

most tender steaks but not the most flavor!!!

Sirloin or Sirloin Tip

2nd least fat in the muscles & great for grilling to yum yum

Top Sirloin

noticed some fat stings on top?? that adds some fat and flavor!!!

Rib Eye

nampak tak byk lemak marbling kat daging tu?? That's why it's the best for steaks!!!

T-Bone

mendapat gelaran unik of the T section of the fat in the flesh. Its combination of strip sirloin dan mignon fillet/tenderloin..ni saya bole makan dgn 2 org hahaha so BIG!! for Malaysian guy.

** all pictures credit to google images

TIP SEBELUM MASAK!!!!! (penting nih - otherwise the quality is just simply uwek!!!)

Steak mestilah berada pada suhu bilik/must be in room temp!! therefore kalo dari peti as, biarkan berada dalam 30-60 minit (wah lama betul..apa nak buat wat masa tuh? Takkan nak tengok aja???) So masa yang ada tu bole buat persiapan makanan lain. Ok!!! consider the accompaniments for the steak would be nice idea.

Kalo terus masak dari peti ais ------>struktur tisu daging akan mengeras/ the steak will contract thus the muscles will get stiff!! AWAS!!! -----> terus jadi selipar jepun laa hahaha. Pastikan lap skit steak tu sebelum masuk ke pan..kita tak mo steamkan daging betoi tak!!! hahaha

Dry heat cooking causes the exterior of the meat to brown and caramilze (ni wat sodap sgt ni!!!). This process is called MAILLARD REACTION meaning sugar inherent in the meat thru caramelization. The moisture on the surgace will evaporates and the juices becaoms concentrated, forming the applealing brown crus (ni paling best!!!)

Talk about being a dad, husband and a student !!

this time, will do in English pulak.... been a dad to two kids in foreign country is not easy especially in countries which their mother tongue is not ENGLISH ahaha...Swiss has 3 major languages that currently applied according to their residing cantons~~ Deutsch in most part, French near to french part of the country and some Italians at the southern part. So to get my kids to school/kindergarden with few teachers that can understand english is pretty troublesome haha. I'm more supprised even the school regional director needs translator when we conversed too. anyway after a while im more relieved that my kids able to catch up some deutsch !!

i got to admit im blessed to have ella as my other half. although she's kind , sweet, resourceful bla bla bla but im quite terrified when she browse/shoppin ( if u guys know what girls/women like hohohoho). and yes, i do accommodate most of her needs...but who knows how deep a women desires!! so far so gut !! trouble do arise in relationship which makes no differ in our situation. quarrels and misunderstood comes and go....at first phase of our marriage, i do admit i'm a little bit more of a fiery person ( maybe due to my background hahaha) but as life goes on things do change me alot from a hot tempered guy to more soft-weeny-tolerate person. but hey !!! no fun if no run right !! so people out there...if there're problems in relationships...always go back to the moment you cherish the most and give a deep thought bout it. then u realized these small-not-even worth the fight is irrelevent !!


hahaha..being a student at age of 33 is the feeling !!... so called i'm the 'youngest' in the class which makes me happier every time i step my foot to UCCR.... still have at least one year to finish my masters, but then i noticed that i grew fond of reading jurnals. ( i used to hate reading even newspaper when i was a kid ). Now i'm reading Wall Street Jurnals, Newsweek occasionally. not to mentioned jurnals in the library. these writings are good insight to the world and what i like the most is NON BIAS PERSPECTIvE, unlike most readings sources back in my country where everything is related to politics and politics and POLITICS !! wohoooo...


time to hit the road to class.. fadzly signing out !!

Aqish transforming from cute baby to cute daddy's gurl !! caya lah

Air oh AIR !!!

Don't call me chef ( DCMC ) hari ni nak cerita pasal air. Inilah satu2nyer barang kemestian bagi warga kita bila nak menikmati saat berbuka puasa....Air yang merupakan elemen penting dalam tubuh kerana ia menstabilkan kitaran organ dan juga melaraskan level fluidity of human body. Lebih kurang 70% tubuh kita adalah terdiri daripada fluid which means that it is vitally important to human well being condition.

fakta : human being can last longer without food, but no longer than 3 days without water

Dah tu ~ air apa yang patut diminum bulan puasa nih?? mesti korang cari air2 yg camni kan ??

1. Air Cincau

2. Air Bandung (made in pasar malam/pasar ramadhan)

3. Air bikarbonat

4. Air tembikai

5. Air Kordial

6. Air teh bunga (ni feveret keluarga kami nih) ahahaha dsb

Menurut kajian, air suam adalah paling ideal semasa pemakanan (but air zam2 is the world best). Ini kerana , sebelum menikmati juadah berbuka, di nasihatkan agar memakan manisan skit cam buah tamar dan minum air suam utk meransang dan melancarkan edaran pemakanan kita. Jangan main hentam bila dengar azan bermula taw....contoh terus berbuka dgn suapan nasi yang ada ayam masak lemak cili api, daging kambing salai, begedel, ayam masak merah, etc.

Bila dah habih juadah digalakkan gak minum air suam (Air suam lagi ???) sebabnyer ada DUA perkara :

i. Kalo minum air sejuk/ bikarbonat~segala lemak dalam makanan korang akan terus tergumpal disebabkan suhu sejuk jesteru itu menjadi lemak kekal dalam usus. Lemak ini akan terus bertambah secara berterusan taw. ( tu pasal ada orang komplen..." hey aku tgk bulan puasa ni makin bertambah berat badan aku...nape ek ??? )

ii. Minum air suam~ lemak dalam makanan akan lebih cepat terurai dan proses serapan nutrisi dan makanan ke dalam tubuh lebih baik. so gerenti esok puasa takkan lesu, mengantuk dsbnyer sebab tubuh dah pun mempunyai zat yg diperlukan...gitew !!!

Disini DCMC akan memberikan beberapa tips berkenaan air :

a. Kalo di Eropah, kalo order " may i have mineral water pls" diorang akan bagi sparkling mineral water, maksudnya air mineral yg ada karbon dioksida. Bagi warga mesia, mmg jarang2 kita minum air mineral yg bikarbonat...sebab sumber2 nyer mmg takde di mesia. Sama ada kilang yang inject CO2 atau diimport yg ori dari negara lain. Di eropah mmg ada punca2 air yg secara semulajadi mempunyai CO2 dlm air. So korang kenelah cakap camni "May i have still mineral water pls" whereas STILL means without carbonated!!

b. air yg paling baik ~ zamzam...kerana struktur kimia yg unik seakan2 diamond manakala air paip kat umah kita tu bentuk yg macham2 ahahahaha....

c. prosedur minum air, hirup sedikit, lalukan di seluruh rongga mulut dan lidah...barulah telan. ini sunnah dan byk faedahnyer..(meransang enzim pencernaan dan tertib dlm urusan)

d. air arak mmg HARAM !!! sebab byk buruk dari baiknyer. DCMC dok kat swiss ni selalu tgk org minum arak. tapi diorang minum dalam secawan atau dua sahaja. tak lebih pun. cukup utk pairing dgn makanan tertentu sahaja. cuma yg muda2 yg selalu mabuk2 bila consume arak berlebihan. Arak dikatakan baik kerana ada byk mineral melalui proses fermentation dan distillation dan blh meransang enzim penghadaman (ikut sudut kulinari barat) TAPI !!! tetap haram kerana buruknyer sangat banyak hingga menjejaskan pertimbangan dan akal manusia. Alhamdullillah sepanjang dok sini, blh meneliti sejauh mana kebenaran benda ni. menda baik kita tgk..mende tak baik jgn langsung disentuh. Cakap camna kebaikan arak ni pun...verdictnyer TETAP HARAM yer kawan2 !!

e. Air yg dibaca ayat2 suci Al Quran, struktur molekul air akan berubah dan menjadi corak diamond atau berpelangi. pelbagai kajian dah dibuat...dan insyaallah DCMC akan cube letak link tersebut utk korang tgk kemudian ok. so tak yah la gi jumpe tok dukun merata2 tempat utk mintak air jampi...blh buat sendiri di rumah....ayat apa2 pun blh asalkan ikhlas dan takwa.

f. air yang paling BEST skali ialah > > > > > > > > air yg dibelanja oleh kengkawan kita sendiri ahahahaha...tu yg paling best hohohoho...

kalo korang ada soklan pasal air nih...blh tanyer la yer. jgn tanye pasal bil air atau indahwater dah ler, kalo blh jawab, saya jawabkan lah...kalo idak saya kene rujuk dgn pakar bidang ni (tu ada kat university UCCR ni ha)

fadzly signing out !! 0132.22082010 swiss time

jenjalan dgn mem kat sempadan swiss 2010..

PS: next topic...Japanese Food and Culture !!! standby semue !!

First entry...in the library !!

Hi dan Salam Ramadhan Al Mubarak !!

to tell the truth...i'm quite envied coz my wife has been very...veryyyy succesful in blogging arena, which fused me with enthusiasm and will to write something. It has been a while since i have this thought ~ as a note to self, to chart my educational progress, to cherish my family, as a link to my friends and most of all..my passion towards cooking.

Sesungguhnya, my wife mmg or should say LAGI TERRER di dapur when it comes with malay cuisine which i like about. I can never be to her level in term of determination and improvisation. Whenever we are together in the same kitchen...CLASH of TITANS happens ( korang dah tengok kah citer nih ? best wooo ) Anyway, its like a curse or something that there cant have more cooks in the kitchen. Well, tu yg diorang cakap kan " More cooks will spoil the broth ! " Citer pasal my wife nanti la disambungkan. Nak taw lebih lanjut...meh masuk link kat sini > NAQIES or > FMNAQIES

Herewith, saya akan cuba sedaya upaya utk berkongsi pengalaman dan idea dalam kulinari ( jgn jadi kuli dah ler ahahaha ) dan korang ( pembaca setia ) diminta utk memberi feedback so that sama2 kita perolehi manfaat baik dari segi ilmiah dan juga praktikal. I will personally shared my experienced cuisine testings around European areas especially in Switzerland where i reside with my family now. Kami pun dah dok sini quite awhile since 2009. Mujur alhamdullilah !! dapat biasiswa HLP2009 utk sambung Masters level kat University Centre of Cesar Ritz kat Swiss. Skarang ni tgh stuck with dissertation ...hadoi...tak senang gak rupernyer ;)

Apa2 pun, bersyukur kepadaNya !! semoga apa yang diserahkan kepada saya dan keluarga moga dapat saya kongsi utk korang semua. Saya percaya atas keberkatan ilmu dan pengalaman!! So start esok, kita akan tengok tentang ...er...er...tentang apa hek ?? ahahaha !! mlm ni difikirkan lah.

BTW....kalo merapu2 tu saya wat dlm BM la yer. Kalo masuk isu+ilmiah+praktical tu dibuat dlm English. Bukan menidakkan bahasa ibunda tapi kita mesti upgrade skit level international dan look at different perspective in order to increase knowledge parameter ( la dah ckp omputih plak dah !! ).

Saya sudahi entri pertama dgn lafaz alhamdullillah !! saya sudahpun mempunyai satu blog

( walaupun bodo ghupernyer !! ahahaha )

semat betoi yg warna oren tuh....

fadzly signing out !! 15.51.20082010 swiss time ...