Nom Krok ( coconut cake) recipt.

Nom Krok is an ubiquitous street snack made in the cast iron kanom krok pan. This version is rich, custardy and consistent.

Ingredients

Makes: 50 cakes

• 2 cups (500ml) coconut cream
• 3/4 cup + 1-2 Tablespoon rice flour
• 1 1/2 Tablespoon tapioca flour
• 1/4 cup finely grated coconut
• 1/4 cup caster sugar
• 1 Tablespoon finely ground jasmine rice
• 1 teaspoon salt
• 1/4 cup vegetable oil
• 2 green onions, sliced thinly

Mix all of the ingredients until the sugar is dissolved. You may have to add more rice flour after testing the batter.

Heat up the kanom krok pan. When it is hot, wipe the divets several times with a well oiled cloth.

The pan is ready when the batter is poured and it sizzles. The pan should not be smoking. Stir the batter and pour in 1 or 2 divets for testers. Cover and let cook for 5 minutes and check. The cake should be brown around the outside, but not burnt. Carefully take out the cakes by scraping around them with a spoon. If the cakes stick too much, add a tablespoon of rice flour and try again.

Stir the batter every time you make a batch, because the rice flour settles to the bottom. Make sure the divets are well oiled before making a batch.

Add a sprinkle of green onion to the cakes before covering. After the cakes are cooked, the hemispheres are usually placed on top of each other to make little spheres.

Bottle House

The Olga Kostina bottle cap art features abandoned plastic bottle caps to bring color to otherwise bland environments. Olga, who is from Kamarchaga, Russia, collects bottle caps of every color and turns them into eccentric murals on the wood of her Siberian taiga home using a hammer and nails.

Scary draw on human body

Drawn by Chinese university student who named is Zhao Ye.

Does it look scary or amazing?

Teeangers nowadays!

Facts about Penguins.

The emperor penguin is the largest of the penguin species and can weigh up to 90 pounds when mature and not fasting to incubate eggs. The fairy penguin is the smallest and weighs only 2 pounds.

The light front and dark back coloration of classic penguin plumage is called countershadingand it provides superb camouflage from above and below to protect penguins in the water.

Emperor penguin males will incubate their eggs for two months in the winter without eating while the females are at sea. During that time, they live off their fat reserves and may lose half their body weight. When the females return shortly after the chicks hatch, they switch parental duties and the females fast while the males go to sea to replenish their fat stores.

There are 18 species of penguin in the world. Penguins are primarily found only in the Southern Hemisphere.In captivity, penguins can be found all over the world. 

While swimming, penguins will leap in shallow arcs above the surface of the water, a practice called porpoising. This coats their plumage with tiny bubbles that reduce friction, allowing them to swim as fast as 20 miles per hour (32 kph)

Penguins’ eyes work better underwater than they do in the air, giving them superior eyesightto spot prey while hunting, even in cloudy, dark or murky water.

.Penguins lost the ability to fly millions of years ago, but their powerful flippers and streamlined bodies make them very accomplished swimmers. They are the fastest swimming and deepest diving species of any birds. 

Depending on the species, a wild penguin can live 15-20 years. During that time, they spend up to 75 percent of their lives at sea. Penguins have many natural predators depending on their habitat, including leopard seals, sea lions, orcas, skuas, snakes, sharks and foxes. 

The penguin's 16 years love.

It is a story of epic journeys and enduring love.

A pair of Magellanic penguins has been revealed as among the most faithful of couples in the animal kingdom.

Their relationship has spanned 16 years - almost their entire breeding life - despite spending long periods apart and each of them taking solo trips totalling 200,000 miles.

Yet each year they have returned to the same nest, and each other, to produce a new brood of chicks.

Now they have grown old together - the penguin’s natural lifespan means they normally die around 20 years after they start breeding.

The world's longest car( The Limousine).

    Limousines are all about being noticed and that is certainly what Jay Ohrberg of Burbank Californian gets in his 100 foot limo.Jay designed his monster limo himself and now hires it out through his car hire company. The limo has 26 wheels and can be driven rigidly or adjusted to bend in the middle around corners. This incredible car is currently in the Guinness Book of World Records as the longest car in the world and even has two driver's compartments – one at each end – to help with reversing.

The longest car in the world is better equipped than many Hollywood mansions, including luxuries like a large Jacuzzi tub, a sun deck, a helipad, a swimming pool (with a diving board of course), a king sized bed and a satellite dish, just to name a few.

Red Bondi Beach

Bondi Beach is a popular tourists destination around Sydney Australia, but the area had to be closed after a huge algal bloom took over some of the area’s waters.Local lifeguard Bruce Hopkins told The Australian the water has a fishy smell to it and the algae color makes the water look like it has a coating of tomato-sauce.

The New South Wales (NSW) Office of Water carried out a series of tests to determine what caused the bloom. Some believe that the algae-stained water was caused by an upwelling of colder, nutrient-rich water.

A NSW spokesman said the blooms are more common around spring and autumn when the water temperature is higher and there are greater movements in ocean currents.A local council spokesman said in a statement red algae could be dangerous to some humans. Reports also claim a large number of fish have died from the phenomenon.

Do u scare or dare to swim?

Khmer thick broth soup receipt.

Kuy Teaw Kho Ko- is Cambodian rice noodle with beef stew or thick broth soup. Kho (khor) means caramelize or thick soup style in Cambodian language. Ko means cow or beef. Kuy Teaw Kho Ko is one of the most popular dish in Cambodia (midland and Khmer Krom). This authentic Khmer dish is getting very popular in many Vietnamese restaurants.  As the southern Cambodian (Khmer Krom) described this soup.

“Authentic Khmer Krom beef stew with noodle soup is delicious. This recipe is good with French bread, with *katiev* white noodle, *mee* yellow egg noodle or with rice.
Khmer Krom beef stew is very popular in Kampuchea Krom, most restaurants have Khmer Krom beef stew on their menus under Vietnamese name *Hu Tieu Bo Kho*.”

Below is a salubrious recipe from Khmer Krom (southern Cambodia) site.

Ingredients :
8 Cups water
1 Package rice pho noodle
ｽ lb Beef tripe
ｽ Cup vinegar
3 Tablespoons baking soda
4 Cups water
3 Tablespoons vegetable oil
3 Cloves garlic, minced
1 Yellow onion, chopped
ｽ Teaspoon grated fresh fresh ginger
1 lb Beef chucks, cut in to 3 inches cubes
ｼ Teaspoon cloves powder
2 Tablespoons soy sauce
2 Tablespoons fish sauce
1 Teaspoon salt
2 Tablespoons sugar
ｽ Teaspoon paprika pepper
ｼ Teaspoon black pepper
6 Cups of water
1 canned, 8 oz Hunt’s tomato sauce
2 Tablespoons tomato paste
2 cloves of star anise
3 Stalks lemon grass, bundle and tie together with it leaf
2 carrots, cut 1ｽ inches in length
4 Stalks of green onion, chopped
Herbs and condiments:
A handful of sweet basil leaves and cilantro
ｽ lb bean sprout
1 Lime or lemon, sliced
Chopped hot chili pepper( option)
Procedures :
Put 8 cups water in large pot, cook till water bubbling, add noodle to boiling water and cook till it tender, do not over cook noodle. Pour cooked noodle in a colander, rinsed under cold water, drained and set a side.
To clean beef tripe, soaked in vinegar and water, rinsed well, rubs baking soda on beef tripe, rinsed well. Put beef tripe in a small soup pot with 4 cups water, cook for 20 minutes. Removed beef tripe from soup pot, drained, rinsed and cut to chunks bite sizes, set a side.
Pre-heat a large soup pot.
When soup pot is hot, add oil,saut・garlic, onion,ginger,beef meat, cloves powder,stirs well.
Seasoning with soy sauce, fish sauce, salt, sugar, paprika pepper and black pepper, stirs well.
Add water, tomato sauce, tomato paste, stirs well, add star anise, lemongrass and simmering till beef almost tender.
Add carott and beef tripe, stirs and cook till carrot tender.
Top with green onions before serve.
Serve hot with French bread or with noodle.
To serve with noodle:
Put some cooked noodle in a large bowl, add beef stew and top with green onion. Serve hot along with ingredients from * Herbs and condiments.*
To serve with bread;
For creamier soup to eat with French bread, mix 2 tablespoons cornstarch with ｼ cup water in a small bowl, pour in beef stew, stirs till soup thicken.

Gold Christmas Tree

An employee of Japanese jeweller Tanaka Kikinzoku Jewelry unveils a 150 million yen (1.95 million USD) Christmas tree which will be on display till Christmas Day at the company’s main shop in Tokyo on November 22, 2011. The 2.4 meter tall Christmas tree is decorated with heart and orchid shaped ornaments, ribbons and a star made of gold.

Best honeymoon place (W Retreat & Spa in Maldives)

W Retreat & Spa – Maldives is a private playground, a water activities wonderland, a perfect natural sanctuary located in the turquoise waters of the Indian Ocean, in the North Ari Atoll of the Republic of the Maldives.

400KG TUNA

400KG Tuna was found by Marc Towers and his friend.

Price: 30000$

Cambodian dessert recipt ( Pumpkin Custard)

Hollowed-out pumpkins are filled with coconut custard in this delightful dessert that Phiroum Svy learned how to make from her grandma in Cambodia. When the pumpkin is cut, each wedge shows off the creamy yellow custard contrasting beautifully with the orange pumpkin flesh. Traditionally, larger pumpkins are used but Phiroum prefers to use cute little sugar pumpkins for individual servings.

Time: 1 hour (20 minutes active)
Makes: 4 to 6 servings

Four 2- to 3-inch wide sugar pumpkins (or one 6- to 7-inch wide pumpkin)
1 cup coconut milk
1 cup sugar
4 eggs

Wipe the pumpkins with a damp cloth to remove any dust or dirt.

Insert the tip of a sharp paring knife diagonally into the top of a pumpkin until it pierces through the skin and flesh and into the cavity. Make short cuts in a zigzag or hexagonal pattern and go around the stem in a circle to make a hole large enough to insert a teaspoon (1 1/2 to 2 inches in diameter). With a smaller pumpkin, it might be easier just to slice the top off straight across. Repeat with the remaining pumpkins.

Lift off the lid and scrape out the seeds and stringy bits with a teaspoon.

Set up your steamer.

Fill the steamer pan half full of water and bring to a rolling boil over high heat. Reduce the heat to medium until you are ready to steam.

In a medium bowl, whisk the sugar and coconut milk together. Crack the eggs into the bowl and whisk until just incorporated. Place the pumpkins in the top tier of your steamer with the pumpkin lids on the side. Using a ladle, carefully pour equal amounts of custard into each pumpkin cavity until only about three quarters full since the custard will rise and pouf up beyond the hole. Try not to spill any custard over the sides of the pumpkins. If you do, wipe it clean with a damp cloth.

Return the water in the steamer to a rolling boil. Set the steamer basket or rack on top of the steamer pan. Cover and steam over medium heat for 30 to 35 minutes (UPDATE: If using larger pumpkins, steam for 1 1/4 to 1 1/2 hours). The custard is set when it doesn’t jiggle when shaken and a knife inserted into the center comes out clean. Don’t steam for more than 45 minutes or the pumpkin will fall apart.

When done, turn off the heat and wait for the steam to subside before lifting the lid. Lift it away from you to prevent condensation from dripping onto the pumpkins, or scalding yourself. Carefully remove the pumpkins from the steamer and cool to room temperature. Refrigerate for 10 to 12 hours to let the custard firm up. Don’t worry if the custard falls a little.

Cut each pumpkin into 4 to 6 wedges and serve cold or warm (heat it up in the microwave). Use a spoon to scoop up some pumpkin flesh together with the custard, making sure you get a little of each with every bite.

Pat’s notes:

Instead of sugar pumpkins, any winter squash such as kabocha squash or acorn squash work just as well.

True?