Note: Sorry for not taking pictures of the internal parts of the remote control unit. It never came across my mind to post about this repair until I have finished putting it back togetherMy little toddler likes to play with the Astro remote control unit and sometimes he will just throw it on the floor. As the result, two of the transmitters in front of the remote control unit came off. Since it is already spoiled, I decided to open it up to check out the stuff inside. There are no screws holding the whole unit together so you have to use a small flat head screwdriver to pry open the cover slowly. First take out the batteries from the compartment. Then use a small screw driver to pry open the black coloured plastic in the front that house the transmitter. Then slowly pry the whole remote cover. The casing is tightly held together, so it requires some effort to open it. It is a bit tricky to open the casing but you can do it easily by prying different positions in each section of the casing. After you have opened the casing, take out the PCB board. The two transmitters in the front portion looks like led lights. It must be an infra red transmitter. I soldered back these two transmitters using a soldering iron. At first, I am not sure about the orientation and which transmitter is for which leg, but my brilliant wifey tried it out using some sticky tapes to stick them together. Then we marked the legs of the transmitter and I soldered them back in place. My soldering is not perfect, as it has been some time since I last did it, but the unit works fine now!
Tuesday, June 30, 2009
Ah Lian : John, our family would get together during the first day of Chinese New Year and exchange red packets (Ang Pau).
John: What are red packets?
Ah Lian : Aiya, is those red envelopes with money inside. Married couples are supposed to give Ang Pau to children and unmarried relatives.
John: Gosh, luckily I am not married yet. So, how many Ang Pau can I collect from your house? What should I do to get one?
Ah Lian : Just greet the elders ‘Kong Hei Fatt Choy’, and then they will give you ang pou lorrrrr!
John: Ok, dokey!
Ah Lian : John, this is my daddy. Everyone calls him Uncle Loong.
John : Hi, Uncle Long, ‘Kong Hei Fatt Choi’............
Uncle Loong : Good, good.....here one Ang Pau for you!
John : Wah, so big......your ‘Big Ear Hole’ aka ‘Tai Yee Long’ business must be doing well eh?
Ah Lian : Choi choi choi, @x&*#@ my daddy not Ah Long larrrrrrr. Loong is Chinese is Dragon.........not that Ah Long lohhhhhhh!
Note : ‘Big Ear Hole’ or Tai Yee Long, term contribute by my buddy Bringing Back The Good Times Tai Yee Long is a Cantonese term for illegal money lending business owners!
Related Posts on Jokes about my American Friend 1) Jokes – My American Friend got Chased Out from a Restaurant. 2) Jokes – My American Friend in the Pub. 3) Jokes – My American Eats Satay at Kajang. 4)Jokes – A Lady Whacked My American Friend with an Umbrella. 5)Jokes – My American Friend Watched Tiger Show in Pattaya, Thailand. 6) http://peteformation.blogspot.com/2008/12/my-american-friend-went-out-for-date.html
Sunday, June 28, 2009
Friday, June 26, 2009
A tribute to Michael Jackson, a Malaysian Soya Bean and Cincau (Bean Jelly Drink) named after him, Black or White!
Post Related To MJ Drink, Named by Malaysians
Pig’s caul linings (in Cantonese, Chee Mong Yaw) are lacy white membranes that lined the pig’s stomach. This membrane is thin and transparent, with white fibre like net, is very ideal wrapper for spiced minced meat with crab meat. Normally, the Chee Mong Yaw (caul linings) have to be pre ordered from the butcher but one weekend I happened to chance upon it being sold by a pork seller in the Kepong wet market. I got the whole bucket full for only RM2, more than enough for me to use to wrap my mixed spiced minced meat and crab meat. I first saw this membrane was used for cooking when I visited my classmate in Lenggong, Perak more than 20 years ago. As far as I can remember, her mom makes the best spiced crabmeat rolls using Chee Mong Yaw as a wrapper. Well, I don’t have the actual recipe, but this is my modified version.
Ingredients Chee Mong Yaw (caul linings), 20 pcs, washed and cleaned
Crabmeat, 1 can
Pork, 600gms, minced
Five Spice Powder, 1 table spoon
Salt to taste
Sugar, 1 table spoon
Corn flour, 2 table spoons
Water Chestnut, 5 pcs, skinned and cut into small pieces
Cilantro or Chinese Coriander, 1 stalk, chopped into small pieces
Pepper, ½ teaspoon
Onions, 3 pcs, chopped finely
Carrots, 1 pc, chopped finely
Mixed all the ingredients for fillings well. Scoop some fillings onto the Chee Mong Yau and wrap it up just like wrapping five spices meat rolls. Deep fry the Chew Mong Yaw rolls in vegetable oil until golden brown. Cut into bite sizes and serve. Best eaten with white rice.
Thursday, June 25, 2009
Wantan noodles, 1 serving
Garlic, 3 pcs, chopped finely
Light soya sauce, 1 table spoon
Dark Soya Sauce, ½ teaspoon
Salt to taste
Chicken meat, 100 gms, minced
Vegetable oil, 1 table spoon
Sesame oil, 1 teaspoon
Oyster sauce, 1 teaspoon
Spring onions for garnishing, 1 stalk, cut into small piece
Blanch wantan noodle in boiling water and then put in cold water for a short while. Then blanch it again with boiling water and put aside. Put vegetable oil in wok and sautéed garlic until golden brown. Add a little water, light soya sauce, dark soya sauce, salt, chicken meat, sesame oil and oyster sauce. Add a little corn flour mixed with water to thicken the gravy a little. Pour the gravy over the noodles and mixed well. Garnish with spring onions and serve.
Related Post on Wantan Mee :
Chili Dried Salted Sting Ray with Cauliflower and Long Beans Recipe (Resipi Sambal Ikan Pari Kering Dengan Bunga Kobis and Kacang Panjang)
Saturday, June 20, 2009
Thursday, June 18, 2009
Chong Hwa Independent High School, Jalan Ipoh KL, 90th Anniversary Academic and Extracurricular Exhibition
Of course, there are many more other curricular activities in this great school. Drop by this weekend to find out!
Wednesday, June 17, 2009
Tuesday, June 16, 2009
Sunday, June 14, 2009
Ingredients Tofu Pok, 10 pcs
Prawn, 200 gms, shelled and cut into small chunks
Garlic, 3 pcs, chopped finely
Flour, ¼ cup
Corn Flour, ¼ cup
Sesame oil, 1 table spoon
Egg, 1 pc
Carrot, 1 small pc, cut into small strips
French beans, 5 pcs, cut into small slices
Salt to taste
A little water for the stuffing mixture
Mix all the ingredients for stuffing and make it into a paste. Make a little incision on the tofu pok and turn it inside out. Put the stuffing in the tofu pok and deep fry it in hot oil until golden brown. Taste good with garlic chilli sauce! Stuffing for the tofu pok all mixed up and ready. A piece of tofu pok
Saturday, June 13, 2009
Kam Heong style seafood is one of the favourite dishes in many Chinese restaurants. There are kam heong lala (shell fish), kam heong crab, kam heong chicken and many more! I have got some leftovers prawns for steamboat in my freezer and decided to cook kam heong prawns just to clear the foodstuff from my fridge. Ingredients Prawns, 600 gms, cleaned and cut away a small part of the head and tail. Oyster sauce, 2 table spoons Light Soya Sauce, 2 table spoons Dark Soya Sauce, 1 teaspoon Ginger, 2”x2”x2”, cut into thin strips Shallots, 5 pcs, chopped finely Serai (lemongrass), 2 stalks, bashed Dried Prawns, 2 table spoons, soak in water and bashed slightly Curry powder, 2 table spoons Curry leaves, 3 stalks (optional) Chili paste, 2 table spoons Corn Flour, 2 table spoons, add with a little water Salt to taste Vegetable oil 3 table spoons Heat up wok and add in the vegetable oil. Sautéed gingers, dried prawns, serai, curry leaves and shallots in hot oil until fragrant. Add curry powder, chili paste, oyster sauce, light soya sauce and dark soya sauce. Stir the mixture for a short while. Add in the prawns. Fry for around 2 minutes. Add corn flour and salt to taste. Related Post 1) http://peteformation.blogspot.com/2009/07/kam-heong-tilapia-fish-fei-chow-yee.html 2) http://peteformation.blogspot.com/2008/10/kam-heong-lala-recipe-spicy-curry.html 3) http://peteformation.blogspot.com/2009/07/kam-heong-barebreast-jack-fish-ikan.html
Chicken (Ayam), 1 whole
Kunyit, 1 teaspoon
Ketumbar (Coriander) Powder, 1 table spoon
Cumin (Jintan Manis), ½ table spoon
Ginger, 1x1x1, crushed
Serai (lemongrass), 2pcs, blended
Garlic, 3 pcs, blended
Lemon juice from ½ lemon
Sugar, 2 tablespoon
Salt to taste
Pepper, 1 teaspoon
Marinade the chicken overnight or at least 1 hour. Roast chicken in oven at 180 Deg C for one and a half hour. Actually it will taste better if you barbecue the chicken with charcoal. Serve with garlic chili sauce. Best eaten with white rice!
Wednesday, June 10, 2009
Monday, June 8, 2009
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