(^-^)o|

Saturday, January 16, 2016

谷阿莫

谷阿莫解说的很快
也很幽默，科科
看了就像真的看了完整片的feel
即使有些看过的戏，还是想听谷阿莫解说
喜欢看戏而没时间看的人，可去看看

youtube
https://www.youtube.com/user/AMOGOOD/videos

facebook
https://www.facebook.com/amogood/

Wednesday, January 13, 2016

无意间发现的节目

看了几集，不错

采访外国人的节目(多是洋人），YOUは何しに日本へ
阶段一，问他们来日本的原因（逛跳flea market, 观鸟，演出...）
阶段二，跟随被采访者一起去
阶段三，过些日子的再采访或照片放送

还有其它的单元等等
觉得可以学习日语，认识日本人和外国人，不错哟

(^0^)|0
洋人的日语怎么这么好~~哗啦啦的
激起我学习日语的mood
是他们学习语言能力强还是我的学习语言能力弱(我的进度好像很慢???)

有谁可以介绍其它的日本旅游节目（in japanese languanges)
看了很多去日本的旅行节目，不过都是华语的，期待看到日语的

ps: 拉小提琴的老外好帅喔
我也很喜欢鲤鱼呢

Monday, January 11, 2016

真愛遇到他

主演安以軒、賀軍翔、信、弦子、付辛博

Sunday High Tea Buffet@ Royale Bintang

(^0^)|0
食物都不错吃，特别是wafer....

Sri Tanjung Cafe: RM42 for a Sunday High Tea Buffet at The Royale Bintang Penang (worth RM62). More Options Available

APPETIZER
SMOKED SALMON SALAD, TAUHU SUMBAT, ASSORTED COLD CUT, ASIAN COLESLAW,
ASSORTED ROJAK BUAH WITH SWEET SAUCE, JELLY FISH KERABU, SMOKED DUCK BREAST SALAD,
MANGO AND PAPAYA SALAD, PASTA AND CRABMEAT SALAD, ASSORTED SUSHI AND WASABI.
SALAD BAR: MESCLUN MIXED SALAD, RED CABBAGE, CHERRY TOMATO, CARROT WITH RAISIN, RADICCHIO, CUCUMBER, SLICES MIXED CAPSICUM, CAULIFLOWER AND BROCOLLI.
CONDIMENTS: Blue Cheese, Lemon Wedge, Crouton, Parmesan Cheese, Assorted Pickles (Olive, Capers, Gherkins, Sundried Tomato)
DRESSINGS: Citrus Dressing, Cocktail Sauce, Soya Garlic Mayo, Tartar Sauce, Balsamic Vinaigrette, Mayonnaise, French Dressing

HOT ITEMS
CHICKEN AND VEGETABLES PORRIDGE – CHI KIT
NASI GORENG KERABU – MAIN KIT
STIR FRIED DRIED HOR FUN WITH SLICED BEEF – CHI KIT
GOLDEN TOFU WITH DRY OYSTER SEAWEED SAUCE – CHI KIT
AYAM KAPITAN – MAIN KIT
SEAFOOD DUMPLINGS WITH GRAVY – CHI KIT
BRAISED CHICKEN FEET IN BLACK VINEGAR AND DRIED CHILI – CHI KIT
KARI MAMU TELUR IKAN – MAIN KIT
HAINANESE BRAISED BEEF WITH PRESERVED BEAN CURD SAUCE – CHI KIT
INCHI KABIN WITH SPICY MUSTARD SOYA SAUCE – CHI KIT
ASSAM PEDAS OXTAIL – MAIN KIT
STEAMED FISH FILLET WITH TEO CHEW SAUCE – CHI KIT
SEASONAL VEGETABLES WITH GARLIC AND SESAME OIL – CHI KIT

LAKSA STATION (FRONT COUNTER)
PENANG ASSAM LAKSA
CONDIMENTS: LAKSA NOODLES (APOLLO), LAKSA GRAVY (SOUP TURINE)
ONIONS, MINT LEAF, PRAWN PASTE, GINGER FLOWER (BUNGA KANTAN), CUCUMBER, SHREADED LETTUCE, PINEAPPLE, BIRD CHILLI.

FRITTERS STATION (1ST COUNTER)
QUICHE LORRAINE, SAUSAGES WITH BBQ SAUCE, FISH FINGER (ALL APOLLO)
PASTA DELIGHT – SPAGHETTI (APOLLO), CARBONARA AND TOMATO SAUCE WITH CHICKEN (EACH HALF REC CHAFFING)
OTAK OTAK, PANDAN CHICKEN (EACH HALF REC CHAFFING)
PASEMBUR AND CONDIMENTS (DOME)
PENANG CHAR KOAY TEOW (LIVE STATION)
NYONYA CURRY NOODLES AND CONDIMENTS (LIVE STATION)

LOCAL’S FAVOURITE STATION (2ND COUNTER)
SOUP – CHICKEN HERBAL SOUP (SOUR TURINE) – CHI KIT
CHICKEN MURTABAK (LIVE STATION) – MAIN KIT
ROASTED DUCK WITH ORANGE GINGER SAUCE (LIVE STATION) (REC CHAFFING) – CHI KIT
CUCUR UDANG WITH SWEET CHILLI SAUCE (APOLLO) – MAIN KIT

SWEETS
TROPICAL FRUITS PLATTER, BUBUR JAGUNG WITH SAGO, LENG CHEE KANG, ASSORTED COOKIES, ASSORTED FRUIT TARTLET, CHOCOLATE MOUSSE, APPLE STRUDEL, MIX BERRIES BREAD & BUTTER PUDDING, SAGO GULA MELAKA, ASSORTED FRENCH PASTRIES, CHILLED HONEY DEW SAGO, NYONYA KUIH (4 TYPES – SERIMUKA, ONDE ONDE, KOCHI, TALAM KELADI, LAPIS, KETAYAP ETC), MINI CREAME CARAMEL, FRUIT PUDDING, MALAY KUIH (4 TYPES), ASSORTED FRUIT JELLY, PANDAN CAKE.

DESSERT STATION
ICE KACANG WITH ICE CREAM & CONDIMENTS
THE TARIK STATION