So basically, my monitor went a little haywire a few days ago. It would power on but turn off immediately. I managed to turn it on after several tries, but I know enough to know that this isn't standard healthy monitor behaviour. Googling this issue led me to believe that the monitor is getting old and the capacitors inside are getting worn out.
Although I am still being thrifty in this period of joblessness, I cannot live without my computer, and so after much deliberation, advice from friends and a lot of research through the Internet, I made my decision to get myself a Dell S2440L.
It's really pretty with an edge to edge glossy glass panel that melds the actual viewable area and the bezels prettily, and uses a AMVA panel type, which is a good compromise between the speedy TN and radiant IPS.
I still plan to rescue my old monitor somehow. Then maybe I'll be able to set-up a 2 monitor rig.
Totally geeking out now.
Wednesday, April 23, 2014
Thursday, April 17, 2014
The Few Foods I Really Miss
1. Sabah Noodles
Authentic Sabah Noodles (also known as Tuaran Mee) use similar type of noodles as Hakka Noodles (although they are less springy, flatter and has a more eggy taste), but is fried with eggs, caramelised barbequed pork, roast pork, and a medley of vegetables including cabbage and bean sprouts. The noodles tend to get coated evenly by the eggs with a charred aftertaste, yet still have a slight sticky wet feeling. I used to eat this often when they sold it at a corner hawker shop in SS2, but it has disappeared for a long while already.
2. Yam Chai Kueh
Yam is classically used in the Teochew version of the standard Chai Kueh (Vegetable Dumplings). It consists of a savory yam and dried prawn filling wrapped in a translucent tapioca and rice flour dumpling shell, and is steamed till translucent. I used to find them in pasar malams (night markets) but they now only seem to stock the regular ones.
3. Nasi Kerabu
Fresh herby vegetable mix and kerisik (dried coconut mix) tossed with fragrant blue rice (whose colour comes from using butterfly-pea flowers) and doused with a splash of the trademark sauce (which varies, but typically is made from juices of the bunga kantan (torch ginger), Asam Gelugur, Malaccan palm sugar and fish sauce) and adorned with fish keropok for added crunch. This northern Malaysian dish is usually served with choice of Ayam Percik or your choice of rendang or curry.
I have more but I can't think of them right now, so I'll save them for another day.
Authentic Sabah Noodles (also known as Tuaran Mee) use similar type of noodles as Hakka Noodles (although they are less springy, flatter and has a more eggy taste), but is fried with eggs, caramelised barbequed pork, roast pork, and a medley of vegetables including cabbage and bean sprouts. The noodles tend to get coated evenly by the eggs with a charred aftertaste, yet still have a slight sticky wet feeling. I used to eat this often when they sold it at a corner hawker shop in SS2, but it has disappeared for a long while already.
2. Yam Chai Kueh
Yam is classically used in the Teochew version of the standard Chai Kueh (Vegetable Dumplings). It consists of a savory yam and dried prawn filling wrapped in a translucent tapioca and rice flour dumpling shell, and is steamed till translucent. I used to find them in pasar malams (night markets) but they now only seem to stock the regular ones.
3. Nasi Kerabu
Fresh herby vegetable mix and kerisik (dried coconut mix) tossed with fragrant blue rice (whose colour comes from using butterfly-pea flowers) and doused with a splash of the trademark sauce (which varies, but typically is made from juices of the bunga kantan (torch ginger), Asam Gelugur, Malaccan palm sugar and fish sauce) and adorned with fish keropok for added crunch. This northern Malaysian dish is usually served with choice of Ayam Percik or your choice of rendang or curry.
I have more but I can't think of them right now, so I'll save them for another day.
Thursday, April 10, 2014
홍순각 2 & 3
Just more photos of my favourite 60 year old korean air force pilot. This is what I should aspire to be.
Link to the first post: 홍순각
Minor update for those who would even care: I am currently bumming for an indefinite period now to sort of my various personal baggages and stuff. I hope that it is for the best.
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| 홍순각 2 |
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| 홍순각 3 |
Minor update for those who would even care: I am currently bumming for an indefinite period now to sort of my various personal baggages and stuff. I hope that it is for the best.
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