Assalamualaikum..
Em.. Sempena Syawal yang akan tiba sehari lagi, ana nak minatak maaf kalau-kalau ada salah silap.. kepada semua kawan-kawan ana yang bersekolah di SMK Dato Dol Said; kelas 3 Beta, ana nak mintak maaf sebab hari Khamis lepas, ana tak dapat nak datang kat korang untuk mintak maaf atau ucapkan selamat Hari Raya.. sebaliknye, korang yang datang.. Dakkara, jangan kecik hatilah.. kite tak tau knape haritu macam hati dan jiwa ana rase macam kurang baik je.. macam ade masalah.. demo, skarang ana dh ok.. Ana sedih sangat sbab tak dapat jumpe geng ana yang belajar kat kelas 3 Gama kat sebelah tu.. Ana memang balik lambat hari tu, tapi, ana ingatkan diorang nak tunggu ana, tapi... takpelah.. perkara dah berlalu nak buat macamane?? mungkin diorang ade hal penting kot.. keluarga lagi penting daripada kawan, kan?? ana pun macam tu jugak..
Satu perkara paling ana geram sangat tu, dh nak raye ni, pergi bakar duit.. yelah, orang kaye.. belilah mercun banyak-banyak.. sebenarnye, ana dh memang fobia mercun-mercun ni.. sbab dah ade pengalaman, kan?? tapi, mercun yang attack ana tu digunakan untuk halau monyet.. bukan saje-saje beli
Nak tau ke macamane ana rase pengalaman pahit ana tu?? kalau tak nak, tutuplah blog ni.. demo, yang penting skarang ana nk cerite jugak pasal mercun tu..
Pada suatu hari, ana dengan adik ana main-main mercun bola.. kitorang ni jakun skit, kitorang bukak bola mercun tu, lpastu kluarkan blerang.. ana senyap-senyap ambik ke tempat lain.. kat tangan ana dh ade ubat nyamuk yang dah dibakar.. so, ape lagi?? ana bakarlah.. Ape yang syok tu, blerang tu menyala besar dengan skelip mate je.. ubat nyamuk kat tangan ana, ana dah tercampakkan ke mane entah.. bile dh habis padam api tu.. ana baru perasan tangan kanan yang ana gune untuk bakar mercun tu, dh berubah ke warne klabu.. ana larilah cepat-cepat dan celup ke dalam kolah..then, bile ana dh sedar kesilapan besar tu, ana baru perasan yang ana blum solat zuhur.. so, ana cepat-cepat solat zuhur sbab ingatkan kejadian ngeri tadi tu adalah balasan ana lambat solat.. solatlah ana kat rumah nenek ana.. next, ana carik ais dalam peti sejuk.. ana rendam tangan ana tu.. bile ais dah cair, korek lagi ais yang ade kat dinding peti sejuk tu.. sampailah Nenek Anti Zan datang.. mulenye, ana nk elakkan mak ana tau.. tapi, nenek ana yang datang tu pelik tengok ana rendam tangan ana macam orang sakit.. ape lagi, rajsia pun terbongkarlah.. mak ana suruh ana carik alovera kat belakang rumah.. then, ana pun sapu kat tangan yang cedere parah tu.. hehehe.. sekarang, tangan ana dh baik.. sbab kejadian tu berlaku mase ana darjah enam.. now, ana dh boleh taip dengan laju dah ni.. semuanya adalah Rahmat Allah S.W.T.. Alhamdulilah..
k.. itulah penghabisan cerita untuk hari ni..
Wassalam.. Oyasumi nasai! Slamat Hari raye.. Maaf Zahir dan Batin..
Friday, September 18, 2009
Saturday, August 22, 2009
TazKeeRaH 3 : Siapakah??
Siapakah orang yang sibuk?
Orang yang sibuk adalah orang yang tidak mengambil berat akan waktu solatnya seolah-olah ia mempunyai kerajaan seperti kerajaan Nabi
Sulaiman a.s
Siapakah orang yang manis senyumanya?
Orang yang mempunyai senyuman yang manis adalah orang yang ditimpa musibah lalu dia kata "Inna lillahi wainna illaihi rajiuun." Lalu sambil
berkata,"Ya Rabbi Aku redha dengan ketentuanMu ini", sambil mengukir senyuman.
Siapakah orang yang kaya?
Orang yang kaya adalah orang yang bersyukur dengan apa yang ada dan tidak lupa akan kenikmatan dunia yang sementara ini.
Siapakah orang yang miskin?
Orang yang miskin adalah orang tidak puas dengan nikmat yang ada sentiasa menumpuk-numpukkan harta.
Siapakah orang yang rugi?
Orang yang rugi adalah orang yang sudah sampai usia pertengahan namun masih berat untuk melakukan ibadat dan amal-amal kebaikan.
Siapakah orang yang paling cantik?
Orang yang paling cantik adalah orang yang mempunyai akhlak yang baik.
Siapakah orang yang mempunyai rumah yang paling luas?
Orang yang mempunyai rumah yang paling luas adalah orang yang mati membawa amal-amal kebaikan di mana kuburnya akan di perluaskan saujana mata memandang.
Siapakah orang yang mempunyai rumah yang sempit lagi dihimpit?
Orang yang mempunyai rumah yang sempit adalah orang yang mati tidak membawa amal-amal kebaikkan lalu kuburnya menghimpitnya.
Siapakah orang yang mempunyai akal?
Orang yang mempunyai akal adalah orang-orang yang menghuni syurga kelak kerana telah mengunakan akal sewaktu di dunia untuk menghindari siksa neraka.
Orang yang sibuk adalah orang yang tidak mengambil berat akan waktu solatnya seolah-olah ia mempunyai kerajaan seperti kerajaan Nabi
Sulaiman a.s
Siapakah orang yang manis senyumanya?
Orang yang mempunyai senyuman yang manis adalah orang yang ditimpa musibah lalu dia kata "Inna lillahi wainna illaihi rajiuun." Lalu sambil
berkata,"Ya Rabbi Aku redha dengan ketentuanMu ini", sambil mengukir senyuman.
Siapakah orang yang kaya?
Orang yang kaya adalah orang yang bersyukur dengan apa yang ada dan tidak lupa akan kenikmatan dunia yang sementara ini.
Siapakah orang yang miskin?
Orang yang miskin adalah orang tidak puas dengan nikmat yang ada sentiasa menumpuk-numpukkan harta.
Siapakah orang yang rugi?
Orang yang rugi adalah orang yang sudah sampai usia pertengahan namun masih berat untuk melakukan ibadat dan amal-amal kebaikan.
Siapakah orang yang paling cantik?
Orang yang paling cantik adalah orang yang mempunyai akhlak yang baik.
Siapakah orang yang mempunyai rumah yang paling luas?
Orang yang mempunyai rumah yang paling luas adalah orang yang mati membawa amal-amal kebaikan di mana kuburnya akan di perluaskan saujana mata memandang.
Siapakah orang yang mempunyai rumah yang sempit lagi dihimpit?
Orang yang mempunyai rumah yang sempit adalah orang yang mati tidak membawa amal-amal kebaikkan lalu kuburnya menghimpitnya.
Siapakah orang yang mempunyai akal?
Orang yang mempunyai akal adalah orang-orang yang menghuni syurga kelak kerana telah mengunakan akal sewaktu di dunia untuk menghindari siksa neraka.
PMR Reference Website : Science
Element, compond and mixture
http://www.chem.purdue.edu/gchelp/atoms/elements.html
http://www.tutorvista.com/content/chemistry/chemistry-i/matter/matter-mixtures.php
http://www.chem.purdue.edu/gchelp/atoms/elements.html
http://www.tutorvista.com/content/chemistry/chemistry-i/matter/matter-mixtures.php
Friday, August 21, 2009
NiHoN!! (2) : Fruits of Japan 1 : Spring and Summer
Fruits of Japan : Spring and Summer
Strawberries
Japan currently has the largest production and consumption of dessert strawberries in the world. Their color and shape are truly outstanding and they are available almost anytime throughout the year, although the best season is from January to March. You can buy them at fruit shops, greengrocers or supermarkets (a container of more than 10 costs around 500 yen). Strawberry farms throughout Japan offer strawberry picking during this season, and it is wonderful to taste them right off the vine. (For an admission fee of around 1,500 yen per adult, you can eat as many as you like within a limited time.) Recommended brands are Nyoho and Toyonaka. Both have a fine balance of sweetness and tartness, and the flavor spreading inside your mouth as you bite into the fruit is marvelous. They are sometimes eaten with sugar, milk or yogurt, but these days, most strawberries are sweet enough to just wash and eat.
Melons
In Japan, the melon has an image of being an expensive fruit and is often given as a gift when visiting someone in the hospital. Musk melons are carefully grown in well-controlled greenhouses and some sell for more than 10,000 yen each. As its name suggests, this melon has a musk-like flavor and is grown only in Japan. Musk melons sold at fruit shops have a seal attached indicating the best date to taste. If you don't want to buy a whole melon but would like to try the taste, look for cakes using musk melons for sale at pastry shops. There are more inexpensive melons such as the andesu melon (under 1,000 yen) that has a white mesh pattern on the skin just like the musk melon and the prince melon (around 500 yen) that has a pale green skin surface with no mesh pattern and orange-colored flesh. All of these melons have a very rich flavor. The melon season is from June to July, but you can find musk melons at all times of the year.
Cherries
Cherries are very popular as an early summer fruit. You can see packs at fruit shops and supermarkets from May to July from around 500 yen per pack. The purplish red American cherry produced in the US is popular in Japan, but sato-nishiki, with its bright red skin, is also very popular. This is a juicy cherry with plenty of nectar and a good balance of sweetness and tartness. Being a large, high-grade cherry however, a carton of 80 sometimes costs more than 10,000 yen. Therefore, it is also known as "red jewelry." Cherries are tastiest when eaten raw; freshness is the key, so eat them as soon as possible. Shops will try to sell their cherries by the end of the day, often reducing the price just before closing time, so if you want to enjoy a bargain, try shopping around that time.
Peaches
In Japan, canned yellow peaches in syrup are popular and are often used in cakes. However, peaches for processing are usually imported from overseas, so if you would like to taste native Japanese peaches, you must get them from fruit shops, greengrocers or supermarkets in season from June to September (around 200 yen each). Hakuto is considered the best variety of peach, and with its juicy white flesh and strong sweetness, it is meltingly delicious. Hakuho also has white flesh and is very sweet, with just a hint of tartness. It is renowned for the beautiful color of its skin. The skin of a fully ripe peach can be peeled off easily with your fingers, but if this is difficult, just place it in lukewarm water before peeling.
Watermelons
The watermelon, in season from June to August, is a typical summer fruit in Japan. Suika-wari (a watermelon splitting game) on the beach is part of the summer fun in Japan. A blindfolded person tries to split a watermelon with blows from a wooden stick while others yell out instructions about where to strike. Watermelons in Japan can be round, rugby ball-shaped, with or without stripes, and with red, yellow or orange flesh. Fruit shops and greengrocers sell whole watermelons (1,000-2,000 yen each), but in supermarkets they are usually cut into quarters (a quarter is around 500 yen), which is recommended if you just want a taste. Watermelons with really black seeds and just a small space around them are the tastiest. If you want to buy a whole one, tap it with your hand lightly, and when you hear a dry clear sound, it is a good watermelon. Sprinkling the fruit with a little salt brings out the sweetness.
Strawberries
Japan currently has the largest production and consumption of dessert strawberries in the world. Their color and shape are truly outstanding and they are available almost anytime throughout the year, although the best season is from January to March. You can buy them at fruit shops, greengrocers or supermarkets (a container of more than 10 costs around 500 yen). Strawberry farms throughout Japan offer strawberry picking during this season, and it is wonderful to taste them right off the vine. (For an admission fee of around 1,500 yen per adult, you can eat as many as you like within a limited time.) Recommended brands are Nyoho and Toyonaka. Both have a fine balance of sweetness and tartness, and the flavor spreading inside your mouth as you bite into the fruit is marvelous. They are sometimes eaten with sugar, milk or yogurt, but these days, most strawberries are sweet enough to just wash and eat.
Melons
In Japan, the melon has an image of being an expensive fruit and is often given as a gift when visiting someone in the hospital. Musk melons are carefully grown in well-controlled greenhouses and some sell for more than 10,000 yen each. As its name suggests, this melon has a musk-like flavor and is grown only in Japan. Musk melons sold at fruit shops have a seal attached indicating the best date to taste. If you don't want to buy a whole melon but would like to try the taste, look for cakes using musk melons for sale at pastry shops. There are more inexpensive melons such as the andesu melon (under 1,000 yen) that has a white mesh pattern on the skin just like the musk melon and the prince melon (around 500 yen) that has a pale green skin surface with no mesh pattern and orange-colored flesh. All of these melons have a very rich flavor. The melon season is from June to July, but you can find musk melons at all times of the year.
Cherries
Cherries are very popular as an early summer fruit. You can see packs at fruit shops and supermarkets from May to July from around 500 yen per pack. The purplish red American cherry produced in the US is popular in Japan, but sato-nishiki, with its bright red skin, is also very popular. This is a juicy cherry with plenty of nectar and a good balance of sweetness and tartness. Being a large, high-grade cherry however, a carton of 80 sometimes costs more than 10,000 yen. Therefore, it is also known as "red jewelry." Cherries are tastiest when eaten raw; freshness is the key, so eat them as soon as possible. Shops will try to sell their cherries by the end of the day, often reducing the price just before closing time, so if you want to enjoy a bargain, try shopping around that time.
Peaches
In Japan, canned yellow peaches in syrup are popular and are often used in cakes. However, peaches for processing are usually imported from overseas, so if you would like to taste native Japanese peaches, you must get them from fruit shops, greengrocers or supermarkets in season from June to September (around 200 yen each). Hakuto is considered the best variety of peach, and with its juicy white flesh and strong sweetness, it is meltingly delicious. Hakuho also has white flesh and is very sweet, with just a hint of tartness. It is renowned for the beautiful color of its skin. The skin of a fully ripe peach can be peeled off easily with your fingers, but if this is difficult, just place it in lukewarm water before peeling.
Watermelons
The watermelon, in season from June to August, is a typical summer fruit in Japan. Suika-wari (a watermelon splitting game) on the beach is part of the summer fun in Japan. A blindfolded person tries to split a watermelon with blows from a wooden stick while others yell out instructions about where to strike. Watermelons in Japan can be round, rugby ball-shaped, with or without stripes, and with red, yellow or orange flesh. Fruit shops and greengrocers sell whole watermelons (1,000-2,000 yen each), but in supermarkets they are usually cut into quarters (a quarter is around 500 yen), which is recommended if you just want a taste. Watermelons with really black seeds and just a small space around them are the tastiest. If you want to buy a whole one, tap it with your hand lightly, and when you hear a dry clear sound, it is a good watermelon. Sprinkling the fruit with a little salt brings out the sweetness.
Monday, August 10, 2009
NiHoN!! (1) : Traditional Dishes of Japan
Traditional Dishes of Japan
Once known in the west either in the form of "sukiyaki" or the more exotic "sushi," Japanese cuisine has in recent years become much more familiar and appreciated around the world. Many visitors to Japan will have already sampled the pleasures of raw fish or batter-fried shrimp. But few first-time visitors to Japan are prepared for the variety and sumptuousness of Japanese food, as it is traditionally prepared. Eating in Japan is an experience to be enjoyed and remembered fondly for the rest of your life.
Sukiyaki
Sukiyaki is prepared right at the table by cooking thinly sliced beef together with vegetables, tofu and vermicelli.
Tempura
Tempura is food deep-fried in vegetable oil after being coated with a mixture of egg, water and wheat flour. Among the ingredients used are prawns, fish in season and vegetables.
Sushi
Sushi is a small piece of raw seafood placed on a ball of vinegared rice. The most common ingredients are tuna, squid and prawns. Cucumber, pickled radish and sweet egg omelet are also served.
Yakitori
Yakitori is made up of small pieces of chicken meat, liver and vegetables skewered on a bamboo stick and grilled over hot coals.
Sashimi
Sashimi is sliced raw fish eaten with soy sauce.
Shabu-shabu
Shabu-shabu is tender, thin slices of beef held with chopsticks and swished around in a pot of boiling water, then dipped in sauce before being eaten.
Soba and Udon
Soba and udon are two kinds of Japanese noodles. Soba is made from buckwheat flour and udon from wheat flour. They are served either in a broth or dipped in sauce and are available in hundreds of delicious variations.
http://www.jnto.go.jp/eng/index.html
Once known in the west either in the form of "sukiyaki" or the more exotic "sushi," Japanese cuisine has in recent years become much more familiar and appreciated around the world. Many visitors to Japan will have already sampled the pleasures of raw fish or batter-fried shrimp. But few first-time visitors to Japan are prepared for the variety and sumptuousness of Japanese food, as it is traditionally prepared. Eating in Japan is an experience to be enjoyed and remembered fondly for the rest of your life.
Sukiyaki
Sukiyaki is prepared right at the table by cooking thinly sliced beef together with vegetables, tofu and vermicelli.
Tempura
Tempura is food deep-fried in vegetable oil after being coated with a mixture of egg, water and wheat flour. Among the ingredients used are prawns, fish in season and vegetables.
Sushi
Sushi is a small piece of raw seafood placed on a ball of vinegared rice. The most common ingredients are tuna, squid and prawns. Cucumber, pickled radish and sweet egg omelet are also served.
Yakitori
Yakitori is made up of small pieces of chicken meat, liver and vegetables skewered on a bamboo stick and grilled over hot coals.
Sashimi
Sashimi is sliced raw fish eaten with soy sauce.
Shabu-shabu
Shabu-shabu is tender, thin slices of beef held with chopsticks and swished around in a pot of boiling water, then dipped in sauce before being eaten.
Soba and Udon
Soba and udon are two kinds of Japanese noodles. Soba is made from buckwheat flour and udon from wheat flour. They are served either in a broth or dipped in sauce and are available in hundreds of delicious variations.
http://www.jnto.go.jp/eng/index.html
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