Spanish Steps

Cheese Cake

http://nanyangcuisine.blogspot.com/

Las Vegas - Company Trip

Posted By: TDA Elektronic Technology Pte Ltd

Nice poster

By Nanyang Cuisine

Overseas Exhibitions - Las Vegas, Munich

By TDA Elektronic Technology Pte Ltd


TDA is the major and key semiconductor manufacturer for South East Asia, Asia-pacific, North America and Europe.
As part of her global expansion, TDA 's events that were held in Las Vegas and Munich.
Bringing her fresh identity for her overseas exhibitions, TDA was humbly commended by the visitors who visited the trade shows.

Excellent Award Presented

By TDA Elektronic Technology Pte Ltd

Award presented by Mr. Jeff Jiang, CEO of TDA Elektronic Technology Pte Ltd to AITg for BEST Distribution.

Telecom Surge Protector

By TDA Elektronic Technology Pte Ltd

Fish Ball Noodles Soup # 15/20

By Nanyang Cuisine



Ingredients:

1. 2 tbsps cooking oil
2. 2 cloves garlic, minced
3. 1 cm ginger, minced
4. 6 cups water
5. 3 tbsps Concentrated chicken stock (Maggi ®)
6. 1 tbsp sliced preserved cabbage (optional)
7. 12 fish balls
8. ½ tsp sesame oil
9. Pepper to taste
10. 300gm thin rice vermicelli (mai fun)
    

Garnishing:

1. 1 cup bean sprouts, tailed and blanched
2. 1 stalk celery, cut into 1 cm sections
3. 1 stalk of scallion/spring onions, finely chopped
4. ¼ cup sliced fried shallot

Yam Ring With Mixed Chiicken and Cashew Nuts # 14 / 20

By Nanyang Cuisine

Fried Yam Ring with Mixed Chicken and Cashew Nuts

Ingredients :


Preparation: Yam-Pot (Yam Ring)

1. 1 Yam, peeled and cut into cubes to get about 189 g cleaned weight
2. 3 Tablespoon wheat starch flour (Tung Mien)
3. 2/3 Teaspoons salt
4. ½ Tablespoon sugar
5. 1 Tablespoon oil
6. A little five-spice powder

Sauce Gravy:

1. 4 Tablespoon water
2. ½ Teaspoon fine salt
3. A little Vesop
4. 1 teaspoon Soy Sauce
5. 1/2 teaspoon sugar
6. 1 Teaspoon Oyster Sauce
7. ½ Teaspoon sesame oil
8. A Little white pepper powder
9. ½ Tablespoon cornflour
   

Filling dice chicken with cashew nuts

Method :
1. Place yam cubes in a steamer and steam for 25-30 minutes until soft. Mash yam cubes while still hot until free from lumps. Add fine salt 2/3 teaspoon, five-spice powder, ½ tablespoon sugar, a little 5-spice-powder, and oil 1 tablespoon. When well combined, add wheat starch flour and knead well.
2. Lightly flour hands with wheat starch flour and form yam dough into a 15cm diameter hollow ring.
3. Place yam rings on a flat colander to lower into oil for deep-frying.
4. Heat oil for deep-frying in a wok until hot. Lower heat to medium and deep-fry yam rings, one at a time, for about 4 minutes until golden in colour.
5. Remove and place on a dish garnished with finely sliced lettuce leaves. Fill yam ring with diced chicken with cashew nuts and serve immediately.

Sweet - Sour Pork # 13 / 20

By Nanyang Cuisine

Cantonese Recipes : Sweet-Sour Pork (Very GOOD)***

Ingredients :

1. Pork , cut into small, thin slices
2. 2 clove garlic, chopped
3. cooking oil for deep-frying
   

Marinade Ingredients

1. 1 tablespoon soy sauce
2. 1 table spoon oyster sauc
3. 1 egg yolk


4. 1 tablespoon cornstarch
5. Sauce ingredients
6. 3 teaspoons vinegar
7. 3 tablespoons sugar
8. 3 tablespoons tomato paste
9. 1 teaspoon cornstarch
10. 4 tablespoons water
11. 1/2 teaspoon salt

Method :

1. Mix together the meat and marinade ingredients and keep aside, 20 minutes.

2. Heat oil for deep-frying. Roll meat in cornstarch and deep-fry over medium heat, 3 minutes. Remove and drain.

3. Reheat oil till hot and re-fry meat for 30 seconds. Drain.

4. Drain off all but 3 tablespoons oil. Reheat and lightly brown garlic.

5. Add sauce ingredients and bring to the boil.

Stir-Fried Beef With Bell Peppers # 12 / 20

http://nanyangcuisine.blogspot.com

Ingredients :

• 1 to 2 pack beef meats, cut into thin strips
• 4 green bell peppers
• 1 stalk spring onion (use white part only; shred)
• 2.5cm piece ginger (shredded)
• ¾ teaspoon sugar
• 1 teaspoon salt a dash pepper
• 1½ cups cooking oil
  

Marinade Ingredients

• 2 tablespoons soy sauce
• ½ tablespoon rice wine
• ½ teaspoon salt
• 1 tablespoon cooking oil
• 2 teaspoons cornstarch
• 1 tablespoon water

Method :
1. Mix together the beef and marinade ingredients and keep aside, 1 hour.
2. Remove seeds and pith from green peppers. Halve each, then cut into thin strips.
3. Heat oil and fry beef over high heat for about 10 seconds, stirring briskly. Drain.
4. Drain off all but 3 tablespoons oil from pan. Reheat and stir-fry spring onion and ginger till fragrant.
5. Add peppers and season with sugar, salt and pepper. Stir-fry briefly, then add beef and mix well before dishing up.
6. Serve hot.

Cantonese Yee Fu Noodles # 11 / 20

By Nanyang Cuisine

http://nanyangcuisine.blogspot.com


Ingredients :

• 1 round crisp deep-fried noodles/yee foo noodles
• 2 cloves garlic, chopped
• 1 large onion, sliced
• 125g chicken meat, shredded
• 125g prawns, shield and deveined
• 4 tablespoons chicken stock
• 1/2 teasppoon salt and pepper to taste
• 90g dried black mushroom, soaked and drained; discard stems and shred
• 5 dessertspoons cooking oil
• 125g Chinese broccoli or spring greens (cut into 10cm pieces)
• 1/2 teaspoon sesame oil
• 1 Tablesppon Osytel sauce
• 1 tablespoon light sauce
• 185g cooked crabmeat, shredded
• 2 eggs, beaten
• a few sprigs coriander leaves
  

Method :

1. Heat 1 dessertspoon oil and make a few thin omelettes with beaten eggs. Remove and cut into strips. Keep aside.
2. Bring a large pot of water to the boil. Scald noodles and drain.
3. Heat remaining oil and lightly brown garlic. Add onion and fry till soft.
4. Add chicken and stir-fry a few seconds, then add prawns. Stir-fry till color begins to change.
5. Pour in stock and season with salt and pepper. Simmer a few seconds.
6. Add mushrooms and green vegetable and simmer 1-2 minutes.
7. Add noodles and toss well to mix. (Add more stock if necessary)
8. Dish up, sprinkle with sesame oil and garnish with omelette-strips, crabmeat and coriander leaves.
   

Karlovy Vary - Czech - Ep 11

The uniqueness of Karlovy Vary lies mainly in balneological treatment that exploits mineral springs.

Karlovy Vary is the largest spa city in the Czech Republic.

Before World War I, Karlovy Vary was also one of the leading spa resorts in Europe that was frequently visited by the then famous artists, scientists, and aristocrats.


The hottest and the most substantial mineral spring is
Thermal springs on the territory of Karlovy Vary are said to have been attributed curative power a long time before the establishment of Karlovy Vary.


The first historically documented therapeutic procedure was carried out at the turn of the 14th century when Charles IV bathed his aching legs the mineral water of one of the springs.

Five-Spices Meat Rolls (Ngoh Hiang) # 10/20

By Nanyang Cuisine


http://nanyangcuisine.blogspot.com

Ingredients :

• 600g Pork, minced
• 300g small prawns (shrimps), shelled, cleaned and minced
• 240g crab meat
• 10cm piece carrot, coarsely minced
• 6 fresh water chestnuts, peeled and coarsely minced
• 5 dried Chinese mushrooms, soaked to soften and coarsely minced
• 2-3 spring onions (scallions), chopped
• 1 egg, beaten
• 1 tablespoon Corn /Plain (all-purpose) flour
• 2 large sheet dried bean curd skin, cut into 20 x 20cm pieces
• 1/2 egg white, beaten
• Cooking oil for deep-frying
  

Seasoning :

• 1/2 teaspoon five-spice powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground white pepper
• 1/2 tablespoon light soy sauce
• 1/2 tablespoon sesame oil
  

Method :
1. Combine pork , prawns, crab meat, carrot, water chestnuts, mushrooms and spring onions. Mix with seasoning ingredients, egg and corn/plain flour. Leave for 1 hour.

2. Put some marinated meat mixture in the centre of each bean curd sheet and roll up into rolls . Seal edges with a little egg white. Repeat with remaining meat and bean curd skin sheets.

3. Place rolls in a steamer over rapidly boiling water and steam for 12 minutes.

4. Heat oil for deep-frying in a wok until hot and fry five-spice roll slices until light golden brown.

Ceramic PTC for SLIC Protection

By TDA ELEKTRONIC TECHNOLOGY PTE LTD

Egg Fu Yong # 9/20

By Nanyang Cuisine

Ingredients :

• 6 eggs, well beaten
• 125 g crabmeat, shredded
• 60 g Chinese ham or roast pork, shredded
• 3 dried mushrooms (soaked and dried; discard stems and shred)
• 125g canned bamboo shoots, drained and shredded
• 2 stalks spring onions, shredded
• 1 tablespoon light soy sauce
• 2 teaspoons salt
• 1/2 cup stock
• 8 tablespoons cooking oil
  

Method :

1. Mix salt and stock into beaten eggs. Keep aside.

2. Heat 6 tablespoons oil. Stir-fry crabmeat, ham or pork, mushrooms, bamboo shoots and spring onions, adding ingredients in this order. Season with soy sauce and stir-fry over high heat, 30 seconds.

3. Add remaining oil down the sides of pan and pour in egg mixture.

4. Let eggs set into a thick omelette and fry on both sides till very lightly browned.

New Drinks - LOGO

New Drinks

Municipal House - Czech - Ep 10

The Municipal House (in Czech, Obecní dům)

is a major civic landmark and concert hall in Prague, and an important building in architectural and political history in the Czech Republic.

The idea for the building the Municipal House in Prague was conceived at the dawn of the 20th century, in 1901. Two architects, Antonín Balsanek and Osvald Polívka, were hired to create the design, which was finalized in 1904. The approved design followed the Art Nouveau movement. The stonework has elaborate designs trimmed with gold. There are grand and impressive frescoes along with windows made of stained glass.

Several Czech painters and sculptors contributed to the intricate collage of artistry of the Municipal House. Some of them are Frantisek Uprka, Antonin Mara, Josef Maratka, Karel Novak, and Bohumil Kafka. These artists utilized cultural and historical symbols to create works of art all around the building, such as the Mascarons, Sower and Harvester, and the fairytale figures of Rusalka and Dudak. Perhaps the most memorabe one is found below the main cupola. A mosaic with a quotation in Czech that translates into "Hail to you Prague! Brave the time and malice as you have resisted all the storms throughout the ages.”

The main space within the Municipal House is the concert space, Smetana Hall, named in honor of Bedrich Smetana. On October 28, 1918, Smetana Hall was the scene of the proclamation of the independent state of Czechoslovakia.

Over - Current Protection for Telecommunication

By TDA ELEKTRONIC TECHNOLOGY PTE LTD

http://www.tdaelek.com



APPLICATION:

• Wireless Vo Gateway Projects
• Wireless ATA Projects
• SMC projects
• VDSL projects; etc.
  

Technical Specification:

• Ceramic PTC
• Resistance 7 ~ 50 Ohms
• Max. Voltage 250VAC
  
  
  

Lemon Chicken # 8/20

By Nanyang Cuisine

mail: nanyangcuisine@live.com

• 500 grams / 1 lb skinless, boneless chicken breasts
• 1 egg yolk, beaten
• 1 tablespoon of water
• 2 teaspoons of sherry
• 2 teaspoons of soy sauce
• 3 teaspoons of cornflour
• An extra ½ cup of cornflour
• 2½ tablespoons of plain flour
• Oil for deep frying
• 1/3 cup freshly squeezed lemon juice
• 2 tablespoons of water
• 2 tablespoons of white sugar
• 1 tablespoon of sherry
• 2 teaspoons of cornflour
• 1 tablespoon water
• 4 very finely sliced spring onions
• 1 lemon sliced for garnish
  

Cooking Method:

• Cut the chicken into strips about 1 cm wide and set aside.
• Combine the egg, water, soy sauce, sherry and cornflour in a small bowl and mix until smooth.
• Pour the egg mixture over the chicken strips, mixing well and set aside for 10 minutes.
• Sift the extra cornflour and plain flour together onto a plate.
• Roll each piece of chicken in the flour mixture, coating each piece evenly and shaking off any excess.
• Place the chicken in a single layer on a cooking paper lined plate ready to be deep fried.
• Heat the oil for deep frying in a wok or large pan.
• Carefully lower a few pieces of chicken into the oil and cook until golden brown.
• Remove the chicken with a slotted spoon and drain on paper towels.
• Continue cooking the remaining chicken in small batches. This can be done ahead of time if required and stored in the refrigerator until needed.
  

Lemon Sauce:

• Combine the lemon juice, water, sugar and sherry in a small pan.
• Stir until the sugar dissolves and bring to the boil over a medium heat.
• Combine the cornflour with a tablespoon of water in a small cup. Add to the lemon juice mixture;
• stirring constantly until the sauce boils and thickens. Set the sauce aside.
  
  

Sternberg Palace - Czech - Ep 9

Located off of Hradcanske Square is this lovely Baroque palace. It is hidden behind the Rococo palace of the Archbishop; notice the narrow lane leading to the side entrance of the palace. Walk down the cobblestone lane and enter through a massive wrought iron gate into the grand world of the aristocratic Sternberg family. Built between 1697 and 1701 for Count Wenceslas Adalbert of Sternberg, The architect is uncertain, but it could be K. Dienzenhofer, G. B. Alliprandi or D. Martinelli.
Sternberg Palace is a two-storey building with four tracts around a courtyard. There is a monumental staircase inside, which runs through all the floors. The French roof of the palace was a new architectural feature at the time.

Decorative facades
Facades of the tracts oriented to the courtyard are beautifully decorated. Windows of the second floor are adorned with medallions of Roman imperators and with reliefs, representing legends about Hercules. There is a bronze statue of a lion killing an anaconda in the middle of the courtyard.

Interior of the Sternberg Palace
Interior of the Sternberg Palace is decorated with stuccoes. There are two halls with rounded mirrors on the ceilings, filled with paintings representing suicide of Carthaginian Queen and an unhappy Queen of Halicarnassus. An interesting mythological painting is in the neighbouring hall. The Chinese Hall is embellished with pictures in Chinese style.

Cantonese Fried Rice # 7/20

By Nanyang Cusine

mail: nanyangcuisine@live.com

Ingredients :

• 6 cups cooled, cooked rice
• 1 clove garlic, finely sliced
• 6 small onions, finely sliced
• 3 eggs, well beaten
• 250g Chinese roast pork, diced
• 2 stalks spring onions, chopped
• 1 tablespoon light soy sauce
• 250g prawns, shelled & deveined salt and pepper to taste
• 125g lettuce, cut into thin strips
• 4-5 tablespoons lard
  

Cooking Method :
1. Heat 1 tablespoon lard and fry prawns for 1-2 minutes till color changes. Remove and keep aside.
2. Heat remaining lard and lightly brown garlic and onions. Add salt to taste.
3. Pour in beaten eggs and scramble till eggs are half set.
4. Add rice and mix well, adding a little more lard if necessary. Season with salt and soy sauce.
5. Add roast pork, fried prawns and spring onions. Fry a few more minutes, tossing to mix well.
6. Sprinkle with pepper to taste. Mix well and dish up.
7. Garnish with lettuce and serve hot.

Voice over Internet Protocol

Article by TDA ELEKTRONIC TECHNOLOGY PTE LTD

http://www.tdaelek.com

Voice over Internet Protocol (VoIP) is a general term for a family of transmission technologies for delivery of voice communications over IP networks such as the Internet or other packet-switched networks. Other terms frequently encountered and synonymous with VoIP are IP telephony, Internet telephony, voice over broadband (VoBB), broadband telephony, and broadband phone.

Internet telephony refers to communications services—voice, facsimile, and/or voice-messaging applications—that are transported via the Internet, rather than the public switched telephone network (PSTN).

The basic steps involved in originating an Internet telephone call are conversion of the analog voice signal to digital format and compression/translation of the signal into Internet protocol (IP) packets for transmission over the Internet; the process is reversed at the receiving end.

VoIP systems employ session control protocols to control the set-up and tear-down of calls as well as audio codecs which encode speech allowing transmission over an IP network as digital audio via an audio stream. Codec use is varied between different implementations of VoIP (and often a range of codecs are used); some implementations rely on narrowband and compressed speech, while others support high fidelity stereo codecs.

* For Surge Protection and Application, contact TDA ELEKTRONIC TECHNOLOGY PTE LTD

Home Made "Coconut Jam" # 6/20

By Nanyang Cuisine
mail: nanyangcuisine@live.com

Coconut Jam (Kaya)
Consumed mainly in Southeast Asia and made from a base of coconut and sugar.


Kaya, also called srikaya (from the word meaning "rich" in Malay based on its golden color) or coconut egg jam, is a coconut jam made from coconut milk, chicken eggs which are flavored by pandan leaf and sweetened with coconut sugar.


The spread originated in Southeast Asia. This is reflected by its tropical ingredients santan (coconut milk) and pandan leaf. Kaya is sweet and creamy, available as a golden brown or green colored spread depending on the amount of pandan and extent of caramelization of the sugar. As with other jams, kaya is typically spread on toast to make kaya toast and eaten in the morning but is enjoyed throughout the day.


Ingredients:
· 10 eggs
· 500ml thick coconut milk, extracted from 2 grated coconuts
· 400g sugar (300g coconut brown sugar)
· 4 ~ 6 pandan leaves, knotted

Method:

• Beat eggs and sugar well with a hand whisk. Put beaten eggs and pandan leaves in a saucepan over a very gentle heat to dissolve the sugar.


• Use a non-stick pot and to heat over low heat till the sugar melts into a thick caramel.


• Remove from the stove to cool for 10 minutes.


• Stir in thick coconut milk, mix well, then strain the mixture into a double boiler pot.


• Cook over rapidly boiling water. Keep stirring the mixture with a long wooden spoon until it thickens; top up the boiling water in the lower pot whenever necessary.


• Then wrap the lid with a big enough tea-towel (to prevent water dripping into the custard), replace it on the pot and steam the custard for two to three hours. (Do not stir the custard during this time.)


• Cool completely before storing in air-tight containers.

Weekend Bags

By LD Boutique


http://shop.ldboutique.com

Best shopping discounts, sprees, deals, sale & latest products

Old Town Bridge Tower - Czech - Ep 8

Old Town Bridge Tower
(Staromĕstská mostecká vez)


The Old Town Bridge Tower serves as the gateway between the Charles Bridge and Prague's Old Town district. It is considered the most beautiful bridge tower in Europe.

The Old Town Bridge Tower was designed by Peter Parler, the architect of the Charles Bridge, as part of the fortification system around the Old Town.The Late Gothic Tower, known as the most beautiful bridge tower in Europe, was built between 1370 and 1391 at the Old Town side of the Charles Bridge and served as a gateway to Prague's city center.
Statues and Ornamentation

The 64m tall tower was richly decorated on both the east and west facade, but the sculptures on the west facade (towards the Charles Bridge) were severely damaged during a siege by Swedish troops in 1648 and removed afterwards. Fortunately, the decorations on the east facade were preserved.Above the arch are the coat of arms of all the lands that were part of the Bohemian Kingdom as well as the kingfisher, the symbol of King Wenceslas IV.The three statues above the coat of arms depict the patron saint of Bohemia, Saint Vitus in the center with King Charles IV to his left and King Wenceslas IV to his right. Near the top of the tower are two statues of Saint Sigismund and Saint Vojtech (Adalbert).

Astronimical Clock - Czech - Ep 7

The Prague Astronomical Clock or Prague Orloj

is a medieval astronomical clock located in Prague, the capital of the Czech Republic.


The Orloj is mounted on the southern wall of Old Town City Hall in the Old Town Square and is a popular tourist attraction.

The Orloj is composed of three main components: the astronomical dial, representing the position of the Sun and Moon in the sky and displaying various astronomical details; "The Walk of the Apostles", a clockwork hourly show of figures of the Apostles and other moving sculptures; and a calendar dial with medallions representing the months.

Black Pepper Crabs # 5/20

By Nanyang Cuisine


email: nanyangcuisine@live.com

Ingredients

• 2 lbs large mud crabs, claws cracked, shells removed and cleaned. Drain to dry.
• 4 tbsp freshly ground black pepper
• 3 to 4 fresh red chilli, seeded and finely chopped
• 4 tbsp butter
• 10 cloves garlic, peeled and chopped
• 10 slices young ginger
• 1 to 2 tbsp oyster sauce
• 2 tsp dark soya sauce
• 2 tsp sugar (optional)
• Coriander leaves to garnish
• Oil for deep frying
  
  

Directions

1. Fry the black pepper in a wok or frying pan (without oil) till fragrant. Remove and keep aside.
2. The crabs taste best if they are deep fried in very hot oil first – deep fry on all sides till the crabs turn red.
3. Drain and keep the oil aside.
4. Heat a wok, add the butter and when it melts and is hot, add the garlic, ginger and chilli and stir fry for three minutes till the mixture is fragrant.
5. Add the oyster sauce, soya sauce and sugar and stir well before adding the pepper.
6. Stir fry a few seconds on high heat, add the crabs and stir fry one minute. Serve with the garnish.

Paper Wrapped Chicken # 4/20

By Nanyang Cuisine

email: nanyangcuisine@live.com


Paper-Wrapped Chicken with Mushrooms

Serves : 10

Ingredients :

• 1 whole chicken, about 1.25kg, cut into 10 large pieces
• 1 spring onion (scallion), chopped
• 2 sprigs coriander (cilantro) leaves, chopped
• 20 dried Chinese mushrooms, soaked to soften
• 1 tablespoon oyster sauce
• 1/2 teaspoon sugar
• 1/2 teaspoon ground white pepper
• 1/2 teaspoon sesame oil
• 2 dried scallops, crushed
• 3 tablespoons cooking oil + more for deep-frying
• 2 - 1/2cm knob ginger, peeled and crushed
• 125ml fresh chicken stock or water
• 5 sheets greaseproof paper, folded into ten 10 x 15cm bags
• 1 tablespoon corn oil, mixed with 1 teaspoon sesame oil
  

Seasoning :

• 1/2 teaspoon salt
• 1/2 teaspoon ground white pepper
• 1/2 teaspoon five-spice powder
• 1 teaspoon sugar
• 2 tablespoons oyster sauce
• 1 tablespoon Brandy
• 1/2 tablespoon ginger juice
• 1/2 tablespoon light soy sauce
• 1/2 tablespoon sesame oil 1 tablespoon cornflour (cornstarch)
  
  
  

Cooking Method :

1. Marinate chicken pieces in a bowl with combined seasoning ingredients and chopped spring onion and coriander. Leave for 3 hours or overnight in the refrigerator.
2. Marinate mushrooms with oyster sauce, sugar, pepper and sesame oil for at least 1 hour.
3. Steam dried scallops for 15 minutes or until soft. Shred with fingers and set aside.
4. Heat cooking oil in a wok for and fry ginger for 30 seconds. Put in dried scall0ps and toss for a few seconds. Add marinated mushrooms and stir-fry for 1 minute. Pour in chicken stock or water and simmer over low heat for 8-10 minutes. Remove and leave to cool.
5. Lightly grease the inside of each paper bag with corn oil and sesame oil mixture. Put a piece o chicken and two pieces of marinated mushrooms into each bag. Fold and seal the opening with a stapler.
6. Heat oil for deep frying in a wok. Deep-fry paper parcels for 7-8 minutes. Remove and drain.
7. Arrange parcels on a serving dish and garnish with cucumber slices.