 | * 欢迎光临 * SELAMAT DATANG * WELCOME * いっラサいませ * MABUHAY * 어서오세요 * | Sep 27, 2007 |
みんなさん： はじめまして。 私の名前わごｈです。 Hello all my friends. finally have my own online photo gallery done. I will update my photos from time to time. So, do pay a visit to my website from time to time for new photo and updates. Any opinions and comments are welcome here for my future improvement.
Last but not least, hope you enjoy the photo here. Have fun! どうぞ よるしく お願いします。 ~# Take Nothing But Photograph, Leave Nothing But Foot Prints #~   | ごｈ の 写 真 館 | Jan 16, 2012 |
 再访长堤海鲜酒楼 Long Beach Seafood Restaurant @ Dempsey Hill
15 Photos, 47 comments 珊瑚海日本料理 Sangokai Japanese Restaurant
99 Photos, 50 comments 狄杰与洁茜的喜宴 Deejay and Jessie Wedding Dinner
42 Photos, 17 comments Overtime @ IOI Boulevard, Puchong
18 Photos, 19 comments
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 | Blog | Dec 16, 2010 |
转载于光华日报电子新闻 http://www.kwongwah.com.my/news/2010/12/17/2.html 二零一零年十二月十七日 凌晨十二时一分 报道：黄田伟 在面对真假和尚的困扰下，如何如法供养真正的南传托钵法师呢？佛陀规定弟子要托钵，即降伏内心的骄慢，因为出家人了知自己生活上的衣、食、住、药，都必须依赖施主们的供养，因此自己没有什么能引以为傲的。 出家人出外托钵乞食的另一个意义是：借此机会给予施主参与布施，以累积善业，让广大民众有机会与三宝结善缘，... more | Recipes | Oct 19, 2010 |
 Budu (Malay language) is a fish sauce and one of the best known fermented seafood products in Kelantan, Malaysia as well as Southern Thailand. It is traditionally made by mixing anchovy and salt in the range of ratio of 2:1 to 6:1 and allow to ferment for 140 to 200 days. It is used as a flavoring and is normally taken with fish, rice and raw vegetables. It is similar to the patis in Philippines, ketjap-ikan in Indonesia, ngapi in Burma, nuoc mam in Vietnam, ishiru or shottsuru in Japan, colombo-cure in India and Pakistan, yeesu in China and aekjeot in Korea. The fish product is the result of hydrolysis of fish and microbial proteases. The flavor and aroma of Budu are produced by the action of proteolytic microorganisms surviving during the fermentation process. Palm sugar and tamarind are usually added to promote the browning reaction occur and resulting in dark brown color. The ratio of fish to salt plays an important key in the final desired product. The different concentration of salt influences the microbial and enzymatic activity, resulting in different flavors. The microorganisms found during Budu production are generally classified as halophilic. The microorganisms play important roles in protein degradation and flavor-aroma development. It is a traditional condiment in the East Coast of Peninsular Malaysia, particularly in the state of Kelantan. Even ethnic Chinese in Kelantan are involved in Budu production. It is high in protein and uric acid content, thus not recommended for people with gout condition. http://www.kosmo.com.my/kosmo/content.asp?y=2009&dt=0503&pub=Kosmo&sec=Rencana_Utama&pg=ru_01.htm | Video | Sep 23, 2011 |
亲戚们每逢出席由某亲戚做东的宴席后都会唱的谢谢歌 ^_^
 | My Favorites | Nov 29, 2011 |
MAMA是韩国权威音乐台Mnet一年一度的盛大颁奖典礼，自1999年就在韩国举行。去年，这个颁奖典礼首次踏出韩国在澳门举行，今年第二站移师新加坡。 昨晚在新加坡室内体育馆举行的MAMA，不仅聚集许多大牌韩星，还邀请到西洋嘻哈乐团黑眼豆豆（Black Eyed Peas）两成员、日本著名女歌手幸田来未、中国当红歌手张靓颖、天才钢琴家郎朗，本地著名音乐人李迪文（Dick Lee）及范文芳也出席捧场，星光璀璨。 昨天下午4点至晚上6点是群星走红地毯时间，因出席的韩星及韩国组合阵容强大，... more | Guestbook | |
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 | Hi Jason さん。あけましておめでとうございます。
Happy & the best New Year for you! |
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