This is my dummy body test to check if tissue use over the servo can rotate properly. The body is suppossed to bend half body Pan + Tilt. I suspect I should put more filling and I need to solidified the base of the puppet so it will get better deformation. Also the main frame around should be more solidified and hook better on frame.

Here is my finish test to control a “Robot like” with a game like interface. Many test have been done before in Flash, Processing and Maya, but to have done over and over again the same basic programming. I feel Unity3D is the best platform to complete my project. Even better as unity3D is a look like 3D package and everything seems logical in it. “Not like Flash”.

• 4 servo control. 2 for wheel, 1 pan, 1 tilt.
• Infrared reader for distance queuing.
• Multiple light for bling bling.
• 1 Motion detector.

Now let’s design the environment and the character as what you see in the video are mainly a testing platform.

Here a simple test from Maya. Create some keyFrame animation in Maya to control a Servo motor connected though a serial signal.

Emotions revealed learned lesson! There is reel little
difference between fear and surprise emotion! 10000 thousand or
possibility 8 main group! MicroExpression Lasting less then one
fifth of a sec More important source of leakage revealing an
emotion a person trying to conceal. False expession can be
betrayed! Very flighty asymetrical Lack or smoothness It flow on
and off the face!

Tibetan Buddhist view of emotion

In the effort to gathers together some piece here and there about QT and Maya.
I keep this page as shortcut insteed of going everywhere to retrieve the information.

Original post: http://area.autodesk.com/blogs/stevenr/maya_2011_highlight_qt_user_interface

For docking
import maya.cmds as cmds
dialog = cmds.loadUI(uiFile=’C:usersmayauijd_charUIjd_animationTool.ui’)
allowedAreas = ['right', 'left', 'all']
docker = cmds.dockControl( area=’left’, content=dialog, allowedArea=allowedAreas, width=250 )

Malheureusemsnt il a mouiller pour 2 jour avant notre departs. Ca la changer nos plan de visite du Vieux-Montreal. Mais bref ca nous a permis d’etre ensemble en de se reposser avant un long voyages de retour a la maison!

A bientot!

Quelque moments passer en votre preieuse compagnie!

Merci!

xxx

Haha once again we did it!

Open the windows, pump up the radio an just drive to a no where on small campaign road! Imagining what can be our life in Quebec! Ca nous rend toujours un brin nostalgique mais bon!:D

En passant je savais la destination St-Ferninand. Mais je ne savais pas comment m’y rendre et comment m’en revenir!

Quebec City! Ville de notre premier Amour! Ces toujours merveuilleux de retourner a Qc. A chacun de nous voyage de retour au Qc la ville de Quebec est un ne nos choix a chaque fois(Printemps, Ete, Autumn, Hiver), ces juste nice.

La ville est belle bien entretunue on a un vrai feeling d’etre en Europe. Ce nes pas comme a MONTREAL ou tous est gris sale avec des grafiti partout. Les gens sont simpatique mais surtout la bouffe est extra! Ces fois notre meuilleur restaurant est LE Lapin Saute situee dans le petit Champlain.Si vous y allez ne manquer pas de gouter l’assiette “Tout Lapin, Tout Canard L’assiette pour 2.”. Wow ces juste Magique.       Ici le menu.

Notre sejour a Quebec etait remplie de soleil avec de petite averse de pluie passagere. Ce qui nous a permie d’avoir plein de photo avec different background! Cetais  le fun de revoir tous les petit coin comme la basse ville”ca trop changer ces cool”, Limoilou, et ou j’ai etudier la cuisine a Charlesbourgh. Revoir mes 2 appart sur le Chemin St-Foy… wow plein de souvenir

Bref c’etais magnifique mais la prochaine fois ca sera Charlevoix! Mais surement avec un petit arret au Lapin Saute en passant! :D

Nous sommes arriver au Quebec le  8 Aout et nous y sommes reste a Montreal jusqu’ au 14 August. Bref j’ai fais une p’tit tour a Victo afin d’allez chercher la voiture de Maman pour retourner a Montreal et d’aller cherche Patrina qui revenais de Toronto!

Patrina etais toujours entre 2 reunions a Montreal. Donc j’ai pris ce temps pour moi afin de visitez mes vieux pot, et de jouer un peut a un touriste Montrealais… Wow ces fous ce qu’on peut faire dans une journee avec ces Bixxi :D Mais sans doute un des mes moment clef a Montreal etais bien sur ma chambre d’hotel super confortable au Reine  Elizabeth. Ces l’fun quand ces pas toi qui paye!

Pour ceux qui s’cn doute pas… N’allez jamais dans un restaurant que vous voulez vraiment allez manger a moins de 24 heures de votre aterrisage d’un avion… Nonc pour nous c’etais Au Pied  de Cochon. Nous voulions gouterz a tellement de plats, nous commandons… donc durant l’attente ” :( jetlag kicking 100%”… Donc nous avons manger un repart en payant dans notre assiette!

Moi et Pat en transfert vers Montreal. Nous avous desidez d’aller voir la ville de plus pret, Et zip… allez dans le train!.Quand nous sommes arriver en ville nous avons tout simplement suivi notre instinc, et nous avons commencer a marcher. Tada!!!! Nous sommes arriver dans le red lite dans la parti guay du truc!! Nice :D il y avais un party dans les rue la veille. Bref Amsterdam est magnifique en son architecture et les gens qui y habite. Les marcher sons le fun a visitez et plein de truc a achetez pour souvenir.”Genre vieuux object… pas cher :D”

Well on pourrais bien ce demander ou sont les farmer a Singapore! Bref il y en a tres peu. A chaque debut de mois, maintenant 2 Samedi dans le mois, une petite foire s’instale pour deguster des plats preparer, vendre des legumes genre du marche//BIO et quelque produits de cuisson. Au marche tout est a la sauce Ang Mo, donc je me sens presque comme a la maison. :P Bref ici quelque photo de notre passage en compagny de Soon Leng and Thomas.

What is a poutine???

Poutine is this mix of french fries, curd cheese and brown gravy on it!!!

As The Main ingredient of this dish…. “Fresh curd cheese“, is not available elsewhere then in Quebec and some Us State! I had to find my way to cook some cheese and get my poutine! So looking aroud on the net i found a nice Recipe Thanks to those happy couple who post the recipe online!!

But here a copy of it….. in case their web site shut down!!! ….

Wow it sound paranoid… Right… but u don’t know what the feeling of missing so much these cheese without having any posibility to buy it!!!

lol

Recette du fromage en crotte

Ingredients

- 4 litres de lait de vache (du lait non homogeneise fait l’affaire si vous avez pas une vache dans votre court)
- Du gros sel de mer
- 125g Rennet
- Starter type A
- 1m de cheesecloth

Équipement

• 1 grand chaudron en Stainless
• 1 louche en Stainless
• 1 thermomètre
• 1 grand tamis
• 2 grands cotons à fromage
• 1 grand couteau en Stainless

** Il est super important que tout soit en Stainless et que ce soit d’une propreté irréprochable. Si c’est possible, stériliser les équipements! **

Mode de préparation:

1. Verser le lait dans le chaudron et mettre à chauffer à la plus basse température. Quand la température atteint les 85F, ajouter la moitié de l’enveloppe de culture et bien mélanger. Rincer la louche à l’eau froide. Fermer le rond pour ne pas augmenter la température. Couvrir le chaudron.
2. Laisser reposer 45 minutes.
3. Après 45 minutes, ajouter la culture diluée dans l’eau, bien brasser. Rincer la louche à la louche a l’eau froide et laisser reposer un autre 45 minutes.
4. Après 45 minutes, vérifier l’état du caillé en plantant la thermomètre et en le ressortant en formant un angle de 90 degrés. Si la coupure est nette, le caillé est prêt. Sinon, attendre un autre 15 minutes.
5. Ouvrir le rond à la plus basse température et couper le caillé en tranches d’environ 1/2 pouce sur tout la largeur du chaudron. Tourner d’un quart de tour et couper dans l’autre sens, de manière à ce que le caillé soit entièrement coupé en cubes d’1/2 pouce de large. Couper ensuite en diagonale vers le bas, dans les deux sens. Laisser reposer 10 minutes et ensuite brasser doucement à toutes les 2-3 minutes, jusqu’à ce que la température atteigne les 110F. Cette étape est longue et laborieuse, mais c’est ce qui permet au lactosérum de sortir du fromage et il faut bien brasser pour empêcher le caillé de s’agglutiner.
6. Lorsque le 110 F est atteint, vérifier la texture du caillé en prenant un morceau entre vos doigts. S’il s’écrase bien, sans texture gélatineuse et qu’il est bien spongieux mais quand même ferme, c’est prêt. Sinon, continuer de brasser, mais fermer la chaleur
7. Mettre un coton à fromage dans le tamis et y verser le caillé. Laisser s’égoutter environ 10 minutes et ensuite, presser avec les mains pour faire sortir le lactosérum. Cette étape est aussi plutôt longue!
8. Lorsque tout semble être sorti, défaire votre fromage en grains, avec les mains, et le remettre dans le chaudron. Saler au goût, avec le gros sel en flocons, n’ayez pas peur d’en mettre, le fromage n’absorbe pas beaucoup de sel. Bien mélanger avec les mains et remettre dans le tamis, tapissé d’un coton à fromage propre.
9. Brasser de nouveau dans le tamis avec les mains, pour égoutter ce qu’il reste de liquide.
10. Votre fromage est prêt à être dégusté! Il se conserve à température ambiante pendant 24 heures, il est conseillé de le réfrigérer par la suite.

Cela prends 1/2 journée à faire
Pas de sel iodé mais en flocon

Wow I’m so happy!

Finally i get a nice camera! Here some test i did when i was goofing around with the setting!

Yo!

Ya that was my first Hong Kong trip!

C’etais plutot nice … Les building sont tres haut ces impresionant a voir. La bouffe est excellent CANTONIESE STYLE…

Bref a part de ca on a fais les touriste avec des photo de touriste :D J’ai une des photo de star avec Jacky Chan pis avec la statue de Bruce Lee.

LA chose la plus bizarre que j<ai vue la bas etais l’ecole dans le ciel avec de la cage a poule

Cliquer ser les photo pour une version plus grosse. Ah… j’allais oublier… J’ai manger une poutine au Fromage rapper… bref c’etais mieux que rien :P

Samedi dernier j’ai eu un flash de manger des ailes de poulet du Cactus de Victo. Étant donner que je ne peux m’y rendre dans un proche future j’ai décider de m’en cuisiner.

Avant de commencer a cuisiner je me fais toujours une p’tite Google recherche,…. “Question de s’inspirer”. Pour finalement tomber sur une recette que le monde dise qui goute juste comme les ailes du Cactus de Victo.

WOW ces pas pire ça…..
Mais finallement je tombe sur deux Pepin.
1. Ici ya pas de sauce 57
2. Et puis cuire des ailes de poulet dans la friteuse ces pas fameux, tant qu’a moi. Et tu ne prend pas avantage du poulet!.

Je m’explique.
Les ailea de poulet sont parfaite pour faire du bouillon d’poule.
Ya plein d’os de chair et du gras de peau… Donc pourquoi pas faire deux Pierre d’un coup. Bref ces pas un vrai fond blanc comme l’enseigne la cuisine française mais avec un peu d’inspiration des feuilles de laurieur et de la moutarde sèche, ça fais un bon bouillon pour une bonne soupe maison.

Donc maintenant tu peut te demander ces quoi je veux dire!

Pourquoi frire quelque chose quand tu peut les bouillir??? Bref des ailes de poulet bouillie sa sonne pas très fameux!
Donc ces quoi le truc?

1. Dans un chaudron d’eau froide amener a ebullition vos ailes et les cuire a ebulition pour 5 minutrs.

2. Si tu est vraiment maniac tu peut Les plonger dans de l’eau gracer pour stopper la cuisson.

3. Si vous desirer vous pouvez garder les ailes au refrigerator ou congelateur et finir la cuisson a un autres moment plus approprier. “Genre juste avant la game”

4. Deposer les ailes sur un papier parchemin sur une plaque allant au four.

5. Cuire 10 Minutes au four a 200F.
Après retourner les ailes pour un autres 10 minutes et ensuite retourner les ailes et continuer jusqu’à la cuisson désirer.

6. Dans in autres bols mélanger les ailes et déposer votre mix de sauce autant que tu le souhaite! Mélange le tout en bougeant le bol…..

Et voilà tu as de petite aide de poulet qui te rapelle franchement les ailes du Cactus. Pis en plus si tu as suivi toute les étapes et que ta planifier ton temps tu as sûrement eu le temps de te faire une p’tit soupe de légume…

Ma sauce pour les ailes.
1 tasse de sause A1
3/4 tasse de sauce tabasco ou smooky tabasco
1/4 de tasse de sauce HP
300g de beurre
Faire fondre le beurre et mélanger le reste des ingredients.

Ces sûrement pas exactement comme le cactus mais ça goutte pas mal pareille! Bref de retour au QC je vais essayer de cuisiner la vrai recette de sause mais bref en utilisant ma méthode de cuisson!

Ailes de poulet du Cactus”recette trouver sur le net et supposement goute pareille que les ailes du cactus a victo”
1 tasse de Sauce 57
1/2 tasse de sauce Red Hot
1/3 tasse d’huile
1/3 tasse de sucre

Faire chauffer la sauce dans un chaudron a feu doux
Faire rotir les ailes dans une friteuse a 190C environ 15 minutes
Ajouter les ailes a la préparation,brasser et servir

TOMATO SAUCE

INGREDIENTS:

• 6 lb (2.7 kg) Beef or Heirloom tomatoes

• 4 Star anise

• 1 Vanilla pod

• Sea salt & cracked black pepper to season

• White sugar

• 2 Sprig fresh thyme

• 1-2 Bay leaves

• Fresh garlic

• bunch fresh basil

• Extra virgin olive oil

DIRECTIONS:
1. Place a heavy cast pan to heat up.
2. Wash the tomatoes and halve roughly.
3. Place into the hot pan and season with salt, pepper and a touch of sugar.
4. Add the anise and vanilla.
5. Allow the tomatoes to start to cook then press them gently with a masher to help them to release their juice.
6. Reduce the heat down to just simmering and continue for about 1-2 hours until a thickened paste. This slow evaporation of the moisture from the tomatoes will produce a deep color concentrated flavor without any bitterness.
7. Crack the garlic and add along with the basil and thyme which is just halved and throw in. Combine with the warm paste and finish with a good amount of olive oil to finish the infusion. Allow to cool before storing ready for use.

NOTES:
• If you have added too much sugar to start this can be balanced out with a touch of vinegar.
• Always taste the tomatoes uncooked to determine their natural sweetness before you add the sugar.
• The amount of garlic to infuse with greatly depends on its strength; again make your own judgment.
• Additional seasoning such as cumin, fennel seeds, chili etc can be added this is of course personal taste again.

Ingredients for meatball:

• lb lean ground beef

• 1/2 cup Italian bread crumbs

• 1/3 cup water (more or less)

• 1/4 cup grated Parmesan cheese

• 1 medium onion

• garlic

• salt and

  pepper

Mix all ingredients together. Don’t add all of the water at one time. Mixture should be moist but not so that the meatballs fall apart.

Shape meatballs to desired size and place on a broiler pan (I wet my hands before shaping each meatball and it helps make a nice meatball.) Broil until outside is slightly brown on one side and then turn and broil the other side. When finished, add to Tomatoe sauce and simmer at least 20 minutes.

Half Chinese and half ANG MO we definitively can’t offer a traditionnel Chinese New Year meal. But be sure that’s everything will be cook with love and passions.

So for our First Gathering we are offering for you

• Carrot and Pumkins soup serve with Crouton aux Parmesant et Poivre.
• MeatBall in Gramma tomoto sauce.
• Cocktail sausage in Maple Syrup and Ananas .
• Creme Cheese and Salmon Sandwich.
• 5 Pepper Endamame Beans.
• Rice Krispies bar  with peanut and chocolats coating.
• A tons of Chinese cookies and others CNY treats.

Come back soon for more picture of our Gathering.

1/4 cup butter or margarine
2/3 cup scalded milk
2/3 cup warm water (105 to 115 degrees F)
2 packets active dry yeast
3/4 cup sugar or double quantity for sweeter dough or round it to 2 cup
5 cups sifted flour (approximately)
2 eggs, lightly beaten
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon freshly ground nutmeg

Vegetable shortening or cooking oil, for deep fat frying

Melt butter in milk and cool to lukewarm. Place water in a warm large mixing bowl, sprinkle in yeast, and stir until dissolved; add milk mixture and sugar. By hand, beat 2 1/2 cups flour in until smooth; mix in eggs, salt, and spices. Mix in remaining flour, adding a little extra, if needed, to form a soft but manageable dough. Knead lightly 1 minute on a floured pastry cloth; shape into a ball, place in a greased large bowl, cover, and let rise in a warm, draft-free spot until doubled in bulk, about 1 hour.

Punch dough down, roll 1/2-inch thick on pastry cloth, using a floured, stockinette-covered rolling pin (ok, so mine was just floured). Cut with a floured doughnut cutter and place 1 1/2-inches apart on un-greased baking sheets. Reroll and cut scraps. Cover with cloth and let double in bulk.

Meanwhile, begin heating fat in a deep fat fryer. When doughnuts have risen and fat has reached 375 degrees F, ease 4 doughnuts into fat, 1 at a time. Fry about 2 minutes until golden brown all over, using tongs to turn. Drain on paper toweling.

Note: Never fry more than 4 doughnuts at a time and keep fat as near to 375 degrees F as possible; if too hot, doughnuts will brown before they cook inside.

While doughnuts are warm, roll in topping.

Cream Cheese Glaze:
1/4 cup whole milk
3 oz cream cheese, softened1 teaspoon vanilla extract
2 to 3 cups confectioners’ sugar

Combine milk, cream cheese, vanilla and 2 cups of powdered sugar in a mixing bowl, beat well and add as much of the remaining powdered sugar as necessary to make a thick, almost frosting like consistency. Put all the mixture into a small saucepan over low heat – allow mixture to warm and melt into a glaze. Whisk slowly to keep well combined. Remove the glaze from the heat and set over a bowl of warm water. Dip doughnuts into the glaze, one at a time, and set on a draining rack placed in a half sheet pan for 5 minutes before serving.

What an amazing creation!
A Dirty Martini will take all his sense when created with this pepper vodka.

Simply mix the amount of vodka you wish with the amount of crushed black pepper you want.

Or use this recipe for a slight peppery vodka.
1 bottle of vodka
1 1/2 tbs of crushed black pepper
Mix for a week in a bottle and shake the mix once a day. After 7 days filter out the crushed peppers.

Et Voila…. Use your best recipe for a Dirty Martini replace the Vodka for a Pepper Vodka and enjoy the buzz

Ahya! For my 33 birthday I receive some of my favored chips, directly deliver from Quebec! It may sound silly but , I like those chips since my childhood and nothing else can taste better then the Yum Yum brand. My favorite flavor BBQ, but I also enjoy the all dress and ketchup flavor.
Merci beaucoup Maman xxx
These few week will be enjoy thinking of you ;)

Me and Pat around the Esplanade. Ca fesait longtemps que nous nous etions pas promener sur le bord de la Riviere Singapore.

It fun to play tourist in his own Country :P.

Aye!!!

Pucinello and Story of I made it into others country Festival! We wish them all the best luck!

Story of I is a finalist in Xiamen international Animation festival , China

Pulcinello is a finalist in PISAF, korea

Story of I. and Pucinello into student category for Asifa India.

During the presentation of AnimationNation09. There was also the announcement of the Digicon Winner, who will represent Singapore at the Digicon Japan next month 22nd.

Here our Winner:

• My father is a washerman Srinivas Bhakta first prize
• Pulcinello wins 3rd prize
• Story of I gets Prize of effort

Once Again Congratulation to all. :D

Here my Friends Mom Briyani Recipe! It’s definitively a must cook for all of you . :D As any good Indian Recipe it required a lots of ingredients but at the ends you will enjoy it! With this recipe… No need for any verion updated !!! :D

Ingredients

• Chicken 1 kg
• 80 g yoghurt
• 15 garlic cloves
• 1 cm Fresh dry ginger [ 4 to 7 pieces]
• 1 tsp of black pepper grid
• 1 tsp saffron [ Turmeric ]
• 5 cardamom pods
• 4 whole cloves
• 1/2 tsp cumin seeds
• 2 cm cinnamon stick [3 pieces]
• 1/2 tsp ground black pepper
• 3 bay leaves
• Sunflower cooking oil
• 8 onion
• 7 tomato
• 5 tsp salt
• 4 tsp chilly powder
• 10 Green chillies
• 1 Lemon
• 1/2 cup Curry Leaves
• ¼ cup Cilantro leaves
• 2 potatoes [Optional]

Cooking Instruction

Before you start:

• Marinate the chicken pieces with 1 tsp of saffron [Turmeric] +2 tsp salt + 3 tsp Yoghurt
• Grind the ginger + garlic + pepper [Optional] make it like a thick paste. [Tips: Grind it with the help of mixer for 10 sec and add some ¼ cup of water with it to mix well. If not it will be dry]
• Chop the onions finely
• Cut the tomatoes [each tomato into 8 pieces]
• Chop the chillies vertically [one chilly to two pieces ]
• Pell the potato skin and cut into pieces [optional]
• mince the cardamom
• Marinate 1 cup of yoghurt + 2 horizontally chopped green chilles + 3 Finely chopped onions + ½ tsp of salt + 10-15 Cilantro leaves [ Salad with the Dish, It goes well with spicy foods] : Optional

Direction:

• Heat the oil in a large, preferably non-stick pot over medium high heat. Add 4 whole cloves, 1/4 tsp cumin seeds, 4 to 5 cinnamon stick, 3 bay leaves, Stir for 1 minute.
• Add chopped Onions and stir it for 5 minutes
• Add Cardamom
• Add Tomatoes and stir it for 3 minutes
• Add Green Chilly and stir it 2 minutes
• Throw the curry leaves and stir it
• Add the Garlic Ginger Paste and stir it for 1 min
• Add 1 tsp of Saffron
• Add 1 tsp ground Black pepper [optional]
• Add 4 tsp Chilly powder
• Add 3 tsp Chicken masala powder [ Baba or House Brand Chicken Masala powder]
• Add 3 tsp salt
• Add oil ½ cup and Stir for 2 minutes.
• Put the marinated chicken and stir it for 2 minutes
• Squeeze the lemon juice just half of the lemon
• Add the potatoes [Optional]
• At present you don’t see any gravy or curry in the vessel except the masala and the chicken. But after 7 minutes you get some curry which is obtained from the water present in the marinated chicken.
• Allow some time to cook the chicken around 15 – 20 minutes. [Do couple of stir for every 20 seconds].
• If you want more curry you can add bit of hot water.
• Keep the gas level in between low and mid.
• Take a piece of chicken and check the chicken is cooked or not. Check the level of the salt.
• When the chicken is cooked finally add the Cilantro leaves and cover with a plate or aluminum foil.
• Keep the level of the gas low for 5 min and it’s done. That’s all. Enjoy you dish with white rice , briyani rice , Bread, porata …

Ingredients

• 1 to 1.5 kg of shred meet BEEF
• 2 cans of tomato paste
• 3 cans of tomato soup (tomato cream)
• 4 to 6 cans of diced tomato
• Tomato juice bottle (1 big square paquet)
• 2 to 3 big Oignon
• 8 to 10 Celery stick
• 3 to 4 medium Carrot
• Garlic (As you wish)
• Whole Glove (As you wish)
• 4 Bay leaf
• Cinnamon (As you wish)
• Salt and Pepper (As you wish)
• Any kind of sugar (As you wish)

Cooking Instruction

1. Cut all the vegetable into small piece.
2. Into a pan cook oignon and Garlic till a little colorization append…
3. Add Meat and cook till almost all the meat become brown. (Avoid ball formation)
4. Add Salt and Pepper.
5. Add the rest of vegetable. (Celery, carrot) and cook for a short while …. Mix a lot…..
6. Add all the tomato element. (Tomato paste, soup, diced tomato and juice)
7. Add the Bay leaf, whole clove and the cinnamon and bring till boiling….
8. Keep boiling on a small fire stove. (Keep Mixing else stick at bottom of the pan and it will taste cardboard.)
9. Add a bit of sugar to remove the acidity of the tomato. (Keep Mixing)
10. Reduce Till desired consistency of the sauce (ticker the better) ;P
11. Fix the seasoning of the sauce…. (Salt, pepper)
12. Let Cook Fresh pasta and Eat….. Do not forget Parmesan cheese…..

My old uniform back on use. For a sick game me and my wife  add badge of our respective country on it!!!  Who say women doesn’t like man in uniform!!! :P

Ingredients

• 2 livres de veau hache “avec du grasn dedans ces bon”
• 2 gousse ail
• 1/4 taste de gruauSpice
• 2c a soupe poudre oignons
• 2c a the clou moulu
• 1/4c a the de canelle
• 1/4c a the de thym
• 3 tasse d’eau
• sel poivre

Cooking Instruction

1. Melanger tous les ingredients et ajouter de l’eau pour couvrir.
2. Cuire a feux doux pour 1 heure
3. Ajouter epice et gruau. Cuire 15 minPasser au melanger

Ingredients

2 Cup Flour
1 Cup of liquid (half milk & water)
1/2 tsp each of salt & sugar
3/4 Cup of melted butter, margarine or ghee

Cooking Instruction

1. Mix the flour and salt, sugar and liquid until a soft dough. Add more liquid if it is too dry or add more flour gradually if too wet (due to humidity).
2. Then when dough is kneaded till smooth, break it into small golf ball size, rub them with some butter (from tub-ok) then place them in a big bowl. Cover them up for rest at least 4-6 hours , best overnite.
3. Work surface spray some pam and then pat the ball of dough, then roll it til the best you can, then use your fingers to pull all around till a nice thin pastry is achieved.
4. Sprinkle some of the melted butter or ghee or pam and pull them up as it drapes then make it into a circular shape, tucking the end under. Or just fold it but sprinkle a little after the 2 sides are folded before the other 2 flaps are down to create the layered texture.
5. Heat pan and lightly oil and fry on med-low “gentlypressing it down as it puffs up to enable all layers to cook esp”.
6. When the white colour dough turns into opaque and light golden brown, its done.

Ingredients

Basmati rice, 450 ml or 2 cups

• 550 ml water
• 80 g yoghurt
• 4 garlic cloves
• 1 cm fresh ginger
• 1 tsp of black pepper grid
• 1/2 tsp saffron (opt)
• 3 cardamom pods
• 2 whole cloves
• 1/4 tsp cumin seeds
• 2 cm cinnamon stick
• 1/2 tsp ground cinnamon
• 1/2 tsp ground black pepper
• 1/2 tsp ground turmeric
• 4 tbsp ghee or olive oil
• 3 bay leaves
• 1 carrot, finely sliced
• 1 onion, finely sliced
• 1 tsp salt
• 1/2 tbsp sultanas (optional)
• 1 tsp chilli powder (optional)
• 2 chillies (optional), finely chopped
• 2 tbsp cashew nuts (optional)
• 1/2 tsp ground nutmeg (optional)

Cooking Instruction

1. Wash the rice in several changes of water, drain. Cover the rice with water and leave it soaking for 30 minutes. Drain and put aside.
2. Heat the oil in a large, preferably non-stick pot over medium high heat. Add the bay leaves, onion and carrot. Stir fry for 3 minutes.
3. Add chilli, garlic, ginger. Stir fry for 2 minutes.
4. Add the drained rice and then all the dry spices. Stir and fry for 2 minutes.
5. Stir in sultanas, water, yoghurt and salt. Bring to boil.
6. Cover the pot and turn the heat to very low.
7. Cook for about 20 minutes or until the rice is tender and the water dried up.

If you are using cashew nuts, deep fry them until cooked (they should be darker yellow colour if compared to the raw ones). Sprinkle the nuts on the rice before serving.

Ingredients

• 8 medium sized tomatoes
• 4 tablespoon. tomato paste
• 2 big red onions (Chopped)
• 4 tablespoon lime juice
• 4 ounce balsamic
• vinegar/vinegar
• 2 jalapeño chiles (Finely diced)
• 1 stalk cilantro (Chopped)
• 2 tablespoon Sugar
• ½ teaspoon salt
• 5 clove garlic(Chopped)

Cooking Instruction

1. Squeeze lime juice into large bowl and add vinegar.
2. Mix in the tomato paste
3. Dice tomatoes to desired size and add to bowl
4. Add all the ingredients (dice chiles, onion, garlic, cilantro, salt, and sugar) into the bowl .Mix well.
5. Let it sit for about 20 minutes before serving. Will keep for up to 4 days in refrigerator.

Ingredients

• Chicken – 300 grams, cleaned and cut into small pieces
• Cinnamon- 2″ pcs
• Salt – to taste
• Cashew & almond paste – a handful ground smoothly
• Ginger & garlic paste – 2 tspns
• Turmeric powder- 1/4 tsp
• Chilly powder – 2 tsp
• Coriander powder- 1 tspn
• Onion – one chopped
• Orange colour – 1 1/2 tsp
• Butter – 3 tspn
• Oil – 2 tspn
• Tomato puree – 2 tomatoes blended smoothly

Cooking Instruction

1. Fry onions in oil till transparent
2. Add Cinnamon and let it fry
3. Then add ginger & garlic paste along with a little water
4. Stir continuously.
5. Add turmeric, chilly, coriander powder with salt and mix well.
6. Pour in tomato puree, cashew & almond paste – mix well with water.
7. When it starts to boil add the chicken which should be mixed with a little colour.
8. Then add sufficient water for the chicken to boil.
9. The gravy should get thick or according to your requirement. Before switching off add butter and serve hot with parathas.

One of a nice Masala the Recipe that i found on the Web… With some some add to it. So here My Masala Tea Recipe

Ingredients

• 7 cup cold water
• 1 cup milk (or to taste)
• 3 Tea bag
• 1 Thumb tips of Fresh ginger
• 2 stick cinnamon
• 12  whole green cardamons
• 18 whole cloves
• 12 black peppercorn (opt)
• 12 teaspoon sugar (or to taste)
• Nutmeg(opt)

Cooking Instruction

1. Combine water and milk  and bring to a boil.
2. Add the spices and sugar. Stir to blend, then turn off the heat.
3. Cover the pan, and let the spices soak for at least 10 minutes.
4. Add the tea bags, and bring the water to a second boil. Reduce heat and simmer, covered, for 5 minutes.
5. Uncover, check the color and taste, and if desired add more milk and sugar. Strain the tea into a warm teapot, and serve immediately.

A very nice montage about the last 100 year of exploration and re-creating life on screen.

Congratulation Again To our winner Pucinello, Story of I and Ronen!

Good Work!

Pucinello.

• Best of Film (crowbar awards)
• Gold Category (3d Animation)
• Silver (Film craft: Cinematography)

Story of I.

• Silver Category (3d Animation)
• Gold (Film Craft: Art Direction)

Ronen Waltz of Joy.

• Gold Category (3d Animation)

http://www.crowbar.com.sg/flash/flash.htm

Me and Pat during our adventure. Pat was taking part off the Great LC-A world race, the 25th Anniversary of the Lomo Camera!

That IT… :D

This July we finally get owner of a nice little flat on Mounbatten road! a total of 1200 square feet. Here some picture before we take real ownership of the Location. Came Back Later for the new look our our Loving Paradise.

C’etais tres l’fun d’avoir toute la biere gratuite pour une soiree en echange d’une p’tit entrevue et des photo.

Once again Congratulation to my 3 prefered girl! The Boaring Chase production with then was awesome!!!

You Rock one Girls!

http://www.creativebits.com.sg/animania.com.sg/archives.htm