Xmas is just round the corner…. well a couple of weeks more hehe…. have u decided to cook or eat out?

I have always favored home cooked food, alot of my peers would complain of long hours at work or play haha… so it all boils down to if you enjoy cooking and watching all the happy comforted faces when they tasted and loved your cooking!

Hope this is a thought for you all great parents and partners out there!

warm regards

I am a daddy now with a beautiful wifey and baby boy. I havent stopped cooking for them since !

Now as a token of appreciation, heres my quickey recipe for all you Cabonara sauce! under 20mins.

First heat up a quarter stick of butter in slow flame, those who have electronic control over the temp, set it to 140 degrees celcius.

As the butter is melting, slowly add in any kind of starchy flour by peppering it in and stiring at the same time.

Note that the amount of flour is consistent to how thick you want the sauce be. Usually i use not more then 2 table spoon.

Next once all the flour has been properly blended in, add in the required dosage of Garlic granulate, powder etc. to taste.

Now add in the warmed cream, any light cream is ok. Slowly stir it in for about 3 mins, lastly once the consistency is obtained, just add sugar and salt to taste.

Make sure the sauce is used with any form of Pasta ( which is cooked and drained) immediately for best effect or by 30 mins to get the best bang ! of course pepper in your choice of cheese flakes or grated anyway u want !

With Love and Enjoy !

Please from now on I will be updating my post at my own URL hehehe

So thanks again all of you. Please from on visit my new Improve Site

www.nimamok.com

The ingredients for this dish is fairly simple.

6 pieces of Lasagna Noodles

5 cups of Full Cream Dairy milk

1 cup of normal white flour

900 grams of Portobello mushrooms ( of course some would like a heavier flavour could double the qty)

4 table spoons of lightly salted butter

1/2 table spoons of grounded black better

1 cup of Mozzarella Cheese grated ( again you prefer heavier flavors increase at your own desire )

1/2 cup of Parmesan Cheese powder ( same thing here if you are a cheese freak )

1/4 cup of Almond nuts grounded ( you can get these easily from bakery section )

some normal table salt.

First you put 1 table spoon of butter into a large sauce pan and melt the butter over low medium flame. Try not to boil the butter just let it melt slowly. Next add half of the Mushrooms ( of cos you have already remove the stem and slice up each mushrooms, thickness per slice is up to your desire ) Now stir fry the half the mushrooms for about 2 mins in that melted butter and next add in the rest. Add black pepper and salt to taste ( that means to your liking )

Once the mushrooms have been light brown in color and started to give you juices, remove them into a bowl and set it aside.

Next use the same saucepan, ( don’t wash off what ever is inside ) and pour all the milk into it and bring the milk to a simmer and pour it into a large bowl and set it aside.

Next melt 4 table spoons of lightly salted butter in low medium flame slowly. Try not to boil the butter too. After the butter are almost all melt, again use the wooden ladle you been using for the mushrooms to stir it lightly, at the same time sleeve the f lour slowly into the melted butter mixture slowl, while keep stirring the mixture.

After all the flour has been add into the mixture, pour in the hot milk in all at once. Now slowly stir the whole mixture now with the wooden ladle. Keep stirring untill the whole mixtures starts to thicken up. It will soon thicken in 3 minutes. Once that it has thicken into a sauce add the almonds. Keep stirring in low medium flame and add black pepper and table salt to taste. Finally add in half of your Parmesan Cheese powder into the sauce. Pour the whole sauce now into a large bowl, set it aside.

Next, boil a big pot of water. Add 2 teaspoon of table salt and 2 teaspoon of olive oil. Once the water has come to a steady boil at in 2 pieces of the Lasagna noodles. You can try and add more but usually i like to go slow as the noodles tend to stick together when it gets too crowded in there hehe. Boil the noodles for about 10 to 12 minutes max and move them into large bowl of normal room temperature water. Once they are cooled in the water removed them onto a large flat plate and set them aside.

Now, use a 2 inch deep baking square pan, preheat it in an oven of 175 degrees celcius or about 200 Fahrenheits for 10minutes. Next remove the pan and start by coating it lightly with the white milk sauce we cooked earlier.

Now set 1 layer of 2 pieces of Lasagna noodles. Next a nice 1/2 inch layer of white sauce, then the mushrooms , followed by a generous sprinkle of Mozzarella cheese. Continue with the layers until the last layer is used to covered the top. Now use the reminding white sauce on top of that last layer, you should have none of the mushrooms left by now. Just finish the last layer on top with more Mozzarella Cheese and the rest of the Parmesan Cheese powder.

Lastly preheat the oven to 175 degree celcius or 200 Fahrenheits. Next place the pan of Lasagna into it to bake for 45 minutes. Then once it has been baked, place on the table to cool for 15 minutes and serve hot.

I hope you guys would enjoy cooking this as much as I did for those of you who had the pleasure the have some ( you know who you are hehe ) please leave some comments.

Take care and good cooking !

But me? i am nutz. I see a wreck ? i will sure ask for permission from the dive master to penetrate for sure. I see a cave or a good swim through, for sure be the 1st diver to signal my buddy if he or she wants to tackle it. Call me nutz but you are missing alot of stuff if you stay clear of these extras while diving.

Some of my best experiences comes from going into the rusty hulks of some Malaysian shallower wrecks. But boy there is so much life on these and inside these wrecks. For 1 there is the huge fishes that tends to hide within these sunken vessels.

This picture above is my Wet Suit. Its standard 3 mm thick. Its made of some high tech material which i don’t care to know but what i know is its been good to me and my body. See that mark on my right thigh? if it wasn’t for my suit I had a gapping hole there now hehehe.

Besides the fact its offers pretty good protections from sharp surfaces of the hard corals or rusty wrecks, its also helps a lot when you are diving below 25 meters of water. The thing is the water tend to get cooler as you get deeper. My dives has never been uncomfortable and I tend to amid I get pretty reckless thinking this suit can handle most brushes with sharp or rough surfaces under the sea

But the rule of thumb is don’t under estimate your risks while down there. Having a suit is like an insurance… but does not mean you can taunt danger and dive against on coming traffic

Thats how you get in from the back hehe , yes yes you will feel like some super hero in his or her superhero costumes hehhe . Now standard recommended diving for Tropical waters is 3mm, I have friends who said 1 mm is good enough.. But i have come across nasty thermo climes that could have fresh off my ballz if it wasn’t for this suit.

Also when you are planning to buy your own please always consult your dive master or a qualified store assistance. You see now all cutting and sizes fits all. After you have bought it, please do test it out with all your equipment to find your buoyancy again. The minute bubbles within these suits are what keeps us warm underwater but it also makes us naturally more positive buoyant. That means you float more easily with these.

You are advise to seek out your buoyancy level again and note that the amount of weights you will need to adjust to to dive during a real dive in the sea.

Beware that new suits tend to be more positively buoyant, mine got more manageable after like 40 dives or so.

Well thats about it for dive suits , its a personal choice really. But its never too careful to be careful right?

Have a great dive !

The think about the Herbs Bread is the simplest of all the dishes.

First you prepare about 1 Kg of all purpose flour. Then add in the herbs which had been finely diced.

They are rosemary, sage leaves, thymes and parsley. All these herbs are diced up into mini small chunks

Next beat and flour together with Full Cream milk, That why it has a more flovour. After which the dough is left for 10mins, then you fut it into a alumimum throung for safety save for petro.

Ad half of baking soda and let the whole dough settle for 20 to 30 mins waiting on food alone.

Next prepare a nice baking bowl or pot like the once Harry Potter does its cookin.

After 30 to 40 mins the breat was baked from an oven at 195 degrees celcious.

Thats about it how to make your own soda bread

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Remember this kind of high density breads are for stews or soup.

Be sure to cut some slid on top of the surface of the Dough to help with the baking and cooking of the dough

Serve piping hot together with the Chicken Stew.

This section of the blog would introduce the Oven Baked baby potatos in herbs and olive oil.

Wash and cute up about 10 baby potatos. Then proceed to cut them up into 8 equal pieces by cross section.

Next put all the potatos into a large mixing bowl. Next pour in 1 cup of olive extra virgin oil. Add a little teaspoon of salt and pepper for seasoning.

Next chop up some thymes . sage. rosemary and parsley. Add them into the oil mixture of the potatos and olive oil.

Preheat the oven to 190 degrees cel. After 10 ,om upon reaching the right tempreture, please put the tray of the potatos into the oven to back. First 15 mins please use 200 degrees C, next add in the potatos into the oven and cook for 30mins straight.

Once the potatos are easy to be handled by a normal dinner fork. It is ready to to be serve

As promised, this is 1st part of 3 on how I prepared a full course EURO dinner for 8 peeps.

I first want to introduce the Chicken stew in herbs with sausages and carrots.

This actually not a difficult dish to prepare as its rather straight forward.

First prepare 1 quarter of full cream butter of a normal bar. Cut that bar of butter into a 7 inch deep saucepan.

Bring it to a simmer and add in your chicken. The amount of chicken for 8 servings would be about 1KG of chicken breastmeat. The breastmeat need not be marinated at all. Just add and let it cook for 8 mins to 10mins.

next once it has turned slight brown we can add in about 500 grams of sauages. Note its better to buy the sauages that has some pepper in it and not to use the normal ones from the canned variety. The ones you buy from the Gourmet corner tend to have more flavour and adds to the stew richness in taste.

Now once the meats are cook for about 15mins, remove all the sauces and the meats into a bowl.

Next add about 1 table spoon of butter and let it simmer. Then add in 1 Yellow Onion fully diced to small chunky bits. Next add in about 2 full sticks of carrots. Be mindful to cut up the carrots into nice 20 cent size chunks too.

Add in the spices , 1 stick of Thymes , 1 stick of parsley, 1 stick of sage 1 stick of chives and 1 stick of rosemary. 2 sticks of cinnamon sticks.

All the above herbs could be purchased from ColdStorage outlets. Next bring all of that to a simmer with 2 cloves of diced Garlic. Once the vegetables are cooking, bring to boil about 5 measuring cups of water and add in 2 cubes of chicken stock cubes. Bring to a slow boil.

Once the chicken stock is ready.. mix the vegetables with the meats and slowly stir. Add in the hot chicken stock 1 cup at a time, 1 cup is like a cup of tea , slowly simmer and add some flour to it to thicken the stew. As you finished the chicken stock, grate 1 Grape Fruits skin, take care not to grate too much into the white part of the GrapeFruits skin, as its bitter taste would not help with the flavour. Once you add in the grated GrapeFruit skin, you may add in 1 qaurter cup of White Wine. As the mixture is brought to a slow blow, you may add the glass of GrapeFruit juices from the original grated GrapeFruit.

Next add 1 teaspoon of salt and 1 teaspoon of grinded black pepper. Bring the whole saucepan into a slow boil for about 20 mins. After that you will server the Stew within a large bowl.

Once you have cooked the mixture for 20 mins you may serve the Stew in a large bowl

Yes we are talking about the regulator set.. The Regulator set is infact a combination of a number of different components

Each components can be swap out and change about with different brands too…

From the picture you can see my selection. The Primary Stage or 1st Stage is the top most metal component..That is by Apollo Japan. They make pretty decent recreational equipment.. and its balanced. Meaning it would give me the same demand and delivery of Air Supply at Any recreational diving dept up to 45 or 60 meters.

My regulator or 2nd stage is the Black piece with the silver trimmings. Its so far had been performing well for me but can be a little bit noisy Lol , hence the Darth Vader Joke … Its the same make as the 1st or Primary stage. The SPG or Air Guage is from Cressi, its the cheapest in the market and comes with a dept meter too in meters.

My Aux or Octos is the bright yellow Oceanic. I choose that model because of its low profile see the picture below.

The main reason why we divers have 1 breathing components is because the yellow colored ones are for emergency air supply support to your dive buddy. A dive buddy is who you have been paired off which every single dive. It could be someone you know or not.. the system works in a way PADI diving schools encourages recreational divers to always dive in pairs.. that way it dramatically reduces the chances for underwater accidents.

Now you would ask? what if theres not enough air to go around?? usually when the Dive leaders try to assign dive buddies they would pair the stronger diver with the not so strong diver… meaning if you havent had a constant dive buddy travelling with you , if you have good air consumption ratio , you usually get paired with someone who consumes air pretty much faster then you do. How we measure that is by the below device at the end of every dive.

The first dial displays the dept you are at and at the surface the red marker shows how deep you went. It is reading that my last dive was over 20meters. And when we climb onboard the boat , the dive masters would record how much air we have left on the bottom dial. Usually the red areas 50 bar and below are considered dangerous to continue diving… its best practice to be already ending a dive when you have touched 50 bar…

On average, a normal Guy can finish a deep dive profile of 10 mins below 25 meters , 15 to 20 mins above 20 meters and finally 20 mins above 15 meters. The reason we have different time limits for different depths is because compress air behaves very differently at every 10 meters.

At every 10 meters , the air and your body is taking on another level of pressure. The air we breath is compressed further so , technically you are breathing more of the air thats been compress to a lesser volume hehe… not very encouraging I know.. wish we all could grow gills then eh??? me too.

Still even we carry a significant low supply of AIR, there are strict rules to follow that makes us very safe too.

Number 1 rule of diving is actually rather ironic too… Never ever hold your breathe. Even when the regulator is knocked out of your mouth by accident , you are not suppose to ever hold your breathe… you must immediately allow small bubbles of air leak out through your lips. The reason is when air is in your lung and you are going up , the air you had taken in at higher water pressure at deeper levels slowly expands outwards. Therefore filling your lungs up more. So imagine you hold your breathe and it expands further? yes you will burst like a balloon for your lungs. Thats the most common type of fatal accident that can happen. Its very rare , so rare its safer to dive then to drive hahaha.

Ok thats all for now.. Take care and happy diving !!!

well dunno why but in the diving community they love to flam peeps who support alternate types of FINS but their own….

And there are the ever stylish freakishly high-tech FORCE FINS. I will be talking bout my FINS , the POWER FINS. Picture below

Yes they are the same ones used by US Naval Seals 20 years ago. Why change something thats not broken right? its very simple and easy to use. Plus its shorter in length infront so walking around with it is not as hard as try to walk with the normal 1 meter length ones.

From the next picture you noticed that its 1 single piece constructions. No high tech manufacturing techniques at all. Thats why its been said to last you a lifetime.

Now you will need one of these below to use my type of fins. Its called a dive boot.

This is because my Fins design is called open Sole type. There are full Sole fins out there that is like a huge slipper with fins

That type of FINS you dont need to have to wear dive boots. The reason i found having Dive boots really is sometimes the dive boats  are a couple of 100 meters away so you need to walk there on foot , just imagine the hot sand or the odd rocks or sharp corals along the way??? hehe get the idea right.

Now for the other fins you can go google it with the names I supplied earlier on. Make sure to try on the FINS with the BOOTS  as there are different cuttings to a boot and materials like normal shoes. It has to be compatible to your FINS. Its must be a comfortable fit with both on and the end of the fins should be touching your ankles. Thats very important as if you are too far behind your ankles , that means the fins are too big for you and you cant power it under water. If its too short infront of your ankles , that means its too small and you will be wasting alot of your strength using it underwater.

Finally just a note on how to use fins in the water. When you swimming normally on the surface of the water, try to put as much of the fins into the water and not lift it out of the water as it will be wasting alot of time and energy to push it back into the water again each time you kick. I usually just lay on my back instead of my front to kick towards the pickup boat hehe …. Also when under water, bear in mind its not the upward stroke of the fins that gives you the force to push you forward. Its actually the downward stroke that does the pushing. So conserve energy while doing the upstroke and put more effort in for the down stroke or kick. Try not to use your knees only to kick , use the largest muscle to do most of the work hehe and that would be your Thigh muscles and buttocks