Tuesday, September 29, 2015
Monday, September 28, 2015
黃惠康見代外長談互訪非傳召
證實星洲獨家報道‧ 黃惠康見代外長談互訪非傳召
2015-09-28 18:30
（吉隆坡28日訊）中國駐馬來西亞大使黃惠康今日與代外交部長拿督韓沙再努丁進行長達約兩小時的會面，雙方針對馬中領袖的互訪進行交流。
黃惠康將於今晚出席中華人民共和國成立66周年晚宴後，特別召開新聞發佈會做個交代。（圖：星洲日報）
兩人是在國內貿易、合作社及消費部見面，並不是在外交部。韓沙再努丁是國內貿易、合作社及消費部部長。
正如星洲日報今日的獨家報道，外交部今日並沒有針對茨廠街事件召見黃惠康。
黃惠康今早突然前往會見韓沙再努丁，引起各方揣測；黃惠康向星洲日報證實，外交部並沒有傳召他，倆人的會面是談論中馬兩國領袖互訪事宜。
黃惠康於今早出席“海上絲綢之路：中國─大馬論壇及中國東盟商務協會（大馬）”成立儀式後，前往貿消部見韓沙再努丁。會面結束後立刻登車離去，沒有向記者發言。
黃惠康對星洲日報說，所謂的外交部傳召“只是傳說”，而身為代外長的韓沙再努丁也一再向他澄清與解釋，指經查證後證實外交部從未做過這樣的決定，以及強調不曾傳召中國大使。
“我和韓沙再努丁是好朋友，今天談其它事，不是回應外交部傳召。我告訴他我沒有接過任何傳召信函，只是從媒體報道上知道這件事。他一再澄清，指外交部確實沒有做過這樣的決定，確實不曾傳召過我。
“中馬兩國之間的通訊非常暢通，若要傳召大使可以有很多正式渠道，既然代部長已經證實並澄清絕無此事，那麼就讓事件降溫，告一段落吧。”
黃惠康將於今晚出席中華人民共和國成立66周年晚宴後，特別召開新聞發佈會做個交代。
（星洲日報／獨家報道：許俊傑）
The super moon ... 27Sep2015.
Brighton, Southern England
Glastonbury in Glastonbury, England.
Bath, UK
Brighton, Southern England
West Lake, Hangzhou, Zhejiang Province
Jingshan Mountain, Beijing
Western Paris, France
Ryazan, Russia
Cairo, Egypt
国际政治新常态——中美共治天下
全球华人大联盟 added 3 new photos.
国际政治新常态——中美共治天下
习近平主席访美，在西雅图，中美的网络CEO排队轮流和他握手；在联合国演讲完毕后，30多个国家领袖争相和他握手。可以说不管是国际政治和经济领域，大家都给足中国面子。
美国也放软态度，支持人民币加入国际货币基金(IMF)的特别提款权(SDR)的一篮子货币，成为储备货币。(目前一篮子货币的储备货币是美金、欧元、英镑、日圆。)
美国为何会改变主意呢？
首先，美国的经济问题非常严重，不论是降息还是升息，都是两难，而这已经不是美国政府可以独力解决得来的。
美国本身其实也已经做了最坏的打算，为各州的警察配备了重型武器和装甲车，以防一旦最坏的情况出现，美国经济急速崩溃，接着发生的民变。(相反的一直被人说会崩溃的中国，倒是没有如此的准备！)
中国某些经济学家，也推论出人民币可以迅速取代美金的方法，的确可以让美国一夜崩溃的！但是中国政府并没有采用，原因可能是政治以及军事上的顾虑，因此现在采用的，是迂回的方法，比如一带一路、亚投行、货币互换等等，以免狗急跳墙，迫使美国采取极端的方法。
我的推测是，中国正在试图让美国不可避免的衰落缓慢下来，而美国也知道这一点，但不得不接受中国的条件。
要知道中美的关系，与冷战时的美苏关系是不一样的。当时苏联和美国及西欧，可谓泾渭分明，因此当苏联崩解，美国不受影响，还成了赢家。
而中美的关系，不论是经是政，可说是你中有我，我中有你，关系千丝万缕。美国虽然国力衰退当中，仍然是军事强国，学术能力仍然是数一数二的；中国虽然正在崛起，仍然需要时间处理国内的各种问题，以及进一步加强综合实力。可是两国的制度，差异如此之大，比当年美苏之间更甚！因此中美的关系，可说是既合作又竞争的。所以习大大和奥巴马这次的会面，真正核心要谈的，是如何划分全球势力范围。
这就是为什么中国驻马的黄惠康大使，会出现在吉隆坡的茨厂街的缘故了！不论他的原本的说话有没有被人歪曲，他的出现就是在宣示主权，即中国是全球华人的共主！而美国仍然是西方世界的代言人！不要忘了，黄惠康的举动，是获得中国政府公开支持的！
世界已经进入中美共治的新格局了，只有那些被西方民族屎尿浸泡得头脑发胀的民主胶们还在睡梦中，以为美国世界老大的地位永不动摇而已。
这就是民主信徒想都没想过的形势，毕竟被普世价值观这个西方红酒醋浸泡过久的呆瓜脑子，是无法理解的吧！
只要你是黄皮肤黑头发黑眼睛，有个华人名字，又自认是华人的，不管你喜不喜欢，你已经处于中国的保护之下了！而这是美国默许的！
欢迎加入世界新秩序吧各位！
Sunday, September 27, 2015
Saturday, September 19, 2015
传统月饼
传统月饼
饼皮材料：
低筋面粉 - 300克
糖浆 - 220克
花生油 - 70克
碱水 - 1茶匙
馅料：
翡翠莲蓉+瓜子（烤香）
涂面 - 全蛋+少许水
新模试用
把油倒入模具中的洞口让油慢慢渗入模具，我用了两天的时间油才渗入到完，洗干净模具待凉
做法：
1.把糖浆，花生油和碱水搅拌均匀之后才下粉，粉分3次下 （我用面包机代劳大约10分钟）
2.放在室内修面最少2个小时
3.瓜子放入烤炉用150度烤3～5分钟或干炒，只要瓜子呈现胖胖就表示好了
4.拿一些饼皮放入模具中再取出称重量就能知道你用的模需要多少的皮与馅料
5.夏天用的模具是30克的重量，所以皮20克馅料10克
6.模具每一次都要撒一点粉然后扫去多余的粉才按入面团（高。中。低粉都可以）
7.把厚皮的朝下（面部）薄皮的朝上（底部）这样印出来的花纹就会很美了
8.敲几下木模就很容易取出月饼，排好涂上蛋液
9.预热烤箱，用130度烤15分钟取出待凉涂上蛋液在烤10分钟（温度与时间视个人烤箱）
一样的做法只是皮和馅料的重量不一样～模125克～皮40克馅料75克
夏天の烘焙
獅城致電印尼‧建議制定治霾方案
獅城致電印尼‧建議制定治霾方案
2015-09-19 18:05
（新加坡19日訊）新加坡外交部長兼律政部長尚穆根昨天致電印尼外交部長雷特諾，對新加坡的煙霾情況表示深切關注，並指出有必要制定更長遠的方案來解決這個反覆出現的問題。
外交部昨天發出的文告引述尚穆根說，反覆出現煙霾直接和長期危害新加坡人和區域其他國民的健康。他也說，跨境煙霾對整個區域的經濟帶來負面影響，印尼也不能置身事外。他說，要有效對抗問題，區域就需要加倍努力地合作。
他強調，所有東盟10個成員國都應遵守東盟跨國界煙霾污染協定（ASEAN Agreementon Transboundary Haze），並履行其義務，包括採用東盟煙霾監控系統（ASEAN Haze Monitoring System，簡稱AHMS）。研發這個系統的目的是要更明確地掌握哪家種植企業燒芭，進而對它們施壓。
尚穆根說，煙霾情況已引起世界各地注意，區域國家如何處理問題備受關注。他歡迎印尼政府至今所採取的措施，包括宣佈多個受影響的省進入緊急狀態，以及對懷疑燒芭的公司展開調查。他認為必須向這些公司採取強硬的行動，他也吁請印尼有關當局讓新加坡知道這些是哪些企業，好讓新國向它們採取懲治行動。
【相關新聞請點大事件：煙霾又捲土重來】
Friday, September 18, 2015
Tuesday, September 15, 2015
Steamed Banana Milk Cake 蒸香蕉牛奶蛋糕
Saturday, 12 September 2015
Steamed Banana Milk Cake 蒸香蕉牛奶蛋糕
A light and soft steamed cake added with delicious Korean banana milk. Simple ingredients, ready in less than 20 minutes of steaming :)
Yield: One 14cm round cake
Ingredients:
75g top/cake flour
1/4 tsp baking powder
1/4 tsp baking powder
50g banana milk, room temperature
15g condensed milk
10g vegetable oil
10g vegetable oil
2 egg whites, room temperature
50g fine sugar
50g fine sugar
2 egg yolks
材料
2粒 蛋，蛋白蛋黄分开
50ｇ 细糖
50ｇ香蕉牛奶
15ｇ炼奶
10ｇ食油
75ｇ低筋面粉
1／4小匙 泡打粉
Directions
1. Line a 14cm round cake pan with parchment paper. Wrap the base with aluminum foil if you are using a removable base pan.
2. Mix top/cake flour with baking powder. Set aside.
3. Mix banana milk, condensed milk and oil in a small bowl. Set aside.
4. In a clean and dry stainless steel mixing bowl, beat egg white till frothy. Add in fine sugar in three batches, beat at medium high speed, till firm peaks formed. Towards the end of the whipping, gradually reduce the speed to low.
5. Add in the egg yolk, one at a time. Whip till the pulled up batter can stay on the batter for more than than 5 seconds.
6. Add in the flour mixture (2) and milk mixture (3) in alternate sequence. Starting with flour and end with flour.
Do not over mix the batter, or you'll end up with a tough cake.
7. Pour the batter into the prepared cake pan. Bang the cake pan against the work top to get rid of trapped air parcels.
8. Steam the batter in a pre-heated pot of water at medium high heat for 5 minutes. Then lower the temperature to to low, and steam for about 13 to 15 minutes, or till an inserted cake tester came out dry.
9. Remove the cake from the pot, drop it from a height of about 5cm to a kitchen cloth, and let the cake cool down in the pan for 5 minutes.
Remove the cake from pan, and let it cools down on a wire rack.
10. When the cake has cooled down, slice and enjoy :)
Sunday, September 13, 2015
多吃魚不易抑鬱
提昇大腦多巴胺和血清胺‧多吃魚不易抑鬱
2015-09-13 16:27
（英國‧倫敦13日新華電）許多研究已證實魚肉含有豐富營養，日常多吃有益健康。一項新的研究結果則顯示，多吃魚肉的人患抑鬱症的風險或許更低。
多吃魚肉可能有助降低抑鬱風險。（圖：檔案照）
中國青島大學醫學院研究人員在英國《流行病學和公共衛生雜誌》上發表的報告說，他們對超過15萬人的健康數據進行梳理後發現，那些日常食用魚肉較多的人群患抑鬱症的風險比其他人群低17%。
報告稱，導致上述差異的原因，可能在於魚肉所含的“歐米伽3”不飽和脂肪酸有助大腦中多巴胺和血清胺水平提昇。有研究顯示，缺乏多巴胺會導致抑鬱症，而抑鬱症患者大腦中的血清胺含量較低。
此外，愛吃魚肉的人，其總體膳食結構比較均衡，有助身體維持健康水平，這也會讓他們保持不錯的精神狀態。
但研究員指出，現在還不清楚上述健康作用是否會因食用不同的魚類而出現變化。
英國專家也指出，目前還不能簡單地就這實驗結果做出相關結論，因為抑鬱症的成因比較複雜，並非簡單一兩個因素就能解釋，但魚肉中的不飽和脂肪酸確實有益健康。
（星洲日報）
10 meals every visitor to Cambodia should try
10 meals every visitor to Cambodia should try
Khmer cuisine has long been overshadowed by its Thai and Vietnamese cousins. But times (and menus) change
Squished between culinary heavyweights Thailand and Vietnam, Cambodia is often overlooked when it comes to food. But once you've sampled Khmer cuisine, you won't turn back.
Here are 10 dishes to start you off.
Bai sach chrouk: Pork and rice
No two bai sach chrouks are ever alike.Served early mornings on street corners all overCambodia, bai sach chrouk, or pork and rice, is one of the simplest and most delicious dishes the country has to offer.
Thinly sliced pork is slow grilled over warm coals to bring out its natural sweetness. Sometimes the pork will be marinated in coconut milk or garlic -- no two bai sach chrouks are ever exactly the same.
The grilled pork is served over a hearty portion of broken rice, with a helping of freshly pickled cucumbers and daikon radish with plenty of ginger.
On the side, you'll often be given a bowl of chicken broth topped with scallions and fried onions.
More on CNN: 12 stylish boutique hotels in Cambodia
Fish amok
Fish whipped into a mousse. Tastes far better than it sounds.Fish amok is one of the most well-known Cambodiandishes, but you'll find similar meals in neighboring countries.
The addition of slok ngor, a local herb that imparts a subtly bitter flavor, separates the Cambodian version from the pack.
Fish amok is a fish mousse with fresh coconut milk and kroeung, a type of Khmer curry paste made from lemongrass, turmeric root, garlic, shallots, galangal and fingerroot, or Chinese ginger.
At upscale restaurants fish amok is steamed in a banana leaf, while more local places serve a boiled version that is more like a soupy fish curry than a mousse.
Khmer red curry
A red curry that doesn't end in flames bursting from your mouth.Less spicy than the curries of neighboring Thailand,Khmer red curry is similarly coconut-milk-based but without the overpowering chili.
The dish features beef, chicken or fish, eggplant, green beans, potatoes, fresh coconut milk, lemongrass and kroeung.
This delicious dish is usually served at special occasions in Cambodia such as weddings, family gatherings and religious holidays like Pchum Ben, or Ancestor's Day, where Cambodians make the dish to share with monks in honor of the departed.
Khmer red curry is usually served with bread -- a remnant of the French influence on Cambodia.
Also on CNN: 10-step guide to Siem Reap
Lap Khmer: Lime-marinated Khmer beef salad
Lap Khmer, a ceviche-style beef salad.
Khmer beef salad features thinly sliced beef that is either quickly seared or "cooked" ceviche-style by marinating with lime juice.
Dressed with lemongrass, shallots, garlic, fish sauce, Asian basil, mint, green beans and green pepper, the sweet and salty dish also packs a punch in the heul (spicy) department with copious amounts of fresh red chilis.
A refreshing dish that is more beef than salad, lap Khmer is popular with Cambodian men, who prefer the beef to be nearly raw -- but at restaurants it's generally served grilled.
Nom banh chok: Khmer noodles
Enjoy, just don't call it pho.Nom banh chok is a beloved Cambodian dish, so much so that in English it's called simply "Khmer noodles."
Nom banh chok is a typical breakfast food, and you'll find it sold in the mornings by women carrying it on baskets hanging from a pole balanced on their shoulders.
The dish consists of noodles laboriously pounded out of rice, topped with a fish-based green curry gravy made from lemongrass, turmeric root and kaffir lime.
Fresh mint leaves, bean sprouts, green beans, banana flower, cucumbers and other greens are heaped on top. There is also a red curry version that's usually reserved for ceremonial occasions and wedding festivities.
More on CNN: 5 best Cambodian beaches
Kdam chaa: fried crab
Kampot, the saffron of pepper.Fried crab is a specialty of the Cambodian seaside town of Kep. Its lively crab market is known for fried crab prepared with green, locally grown Kampot pepper.
Aromatic Kampot pepper is famous among gourmands worldwide, and although it is available in its dried form internationally, you'll only be able to sample the distinctively flavored immature green peppercorns in Cambodia.
It's worth a visit to Kep and Kampot for that alone, butPhnom Penh restaurants bring live crabs in from the coast to make their own version of this delicious dish, which includes both Kampot pepper and flavorful garlic chives.
Red tree ants with beef and holy basil
A recommended starter before you move on to the skewered bugs.
You'll find all sorts of insects on the menu in Cambodia. Tarantulas included.
But the dish most appealing to foreign palates is stir-fried red tree ants with beef and holy basil.
Ants of various sizes, some barely visible and others almost an inch long are stir-fried with ginger, lemongrass, garlic, shallots and thinly sliced beef.
Lots of chilies complete the aromatic dish, without overpowering the delicate sour flavor that the ants impart to the beef.
This meal is served with rice, and if you're lucky you'll also get a portion of ant larvae in your bowl.
Try it at: Romdeng, 74 St. 174, Phnom Penh; +855 92 219 565
Ang dtray-meuk: grilled squid
You can't go wrong with anything served on a stick with dip.In Cambodian seaside towns like Sihanoukville and Kep, you'll find seafood sellers carrying small charcoal-burning ovens on their shoulders, cooking the squid as they walk along the shore.
The squid are brushed with either lime juice or fish sauce and then barbecued on wooden skewers and served with a popular Cambodian sauce, originally from Kampot, made from garlic, fresh chilies, fish sauce, lime juice and sugar.
The summer flavor of the shore can be had even in Phnom Penh, where many restaurants bring seafood from the coast to make similar versions of this dish.
More on CNN: Cambodia: No longer a one-temple pony
Cha houy teuk -- jelly dessert
Hot sticky summers call for sweet sticky snacks.
After school in Phnom Penh, young people crowd around street stands serving Khmer desserts for 1,000 riel, about US$0.25.
Some have sticky rice or sago drenched in coconut milk and topped with taro, red beans, pumpkin and jackfruit.
One of the most refreshing is cha houy teuk, a sweet jelly dessert made with agar agar, a gelatin that is derived from seaweed.
The jelly can be brightly colored in pinks and greens, making it especially popular with children.
Combined with sago, bleached mung beans and coconut cream, cha houy teuk is usually served in a bowl with a scoop of shaved ice.
Fried fish on the fire lake
Fried fish on the fire lake. Sounds like an interpretive dance performance. Tastes delicious.Fresh coconut milk isn't used in every day Khmer cooking. Instead it's saved for dishes served at special occasions.
Fried Fish on the Fire Lake is one such dish -- it's traditionally made for parties or eaten at restaurants in a special, fish-shaped dish.
A whole fish is deep-fried and then finished on a hotplate at the table in a coconut curry made from yellow kroeung and chilies.
Vegetables such as cauliflower and cabbage are cooked in the curry, and served with rice or rice noodles. The literal translation of this dish is trei bung kanh chhet, fish from the lake of kanh chhet, a green Cambodian water vegetable served with this dish.
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