Tuesday, September 30, 2008
Saturday, September 20, 2008
Wednesday, September 17, 2008
Tuesday, September 16, 2008
Robot anime history 1976-1976 (2/13)
Monday, September 15, 2008
Opening Theme Song 2nd version (Animation)
Monday, August 25, 2008
Thursday, August 14, 2008
Saturday, August 09, 2008
Tuesday, July 15, 2008
Tuesday, July 08, 2008
Well, during Augt I gonna spend 1 week at home, cos I had quit my current job. I will be going to start my new job on 2-Sept-08 -(Near Penang Air Port)-.
I have to learn new stuff, working in new environment, meet new staffs and etc.
wish me good luck and work happily :-)
Sunday, July 06, 2008
Friday, June 06, 2008
Tuesday, May 06, 2008
Tuesday, March 25, 2008
Wednesday, March 12, 2008
Tuesday, March 04, 2008
Wednesday, February 06, 2008
Monday, January 28, 2008
Sunday, January 27, 2008
If u guys interest Bill's food show, u can tune in NTV7 every Sunday; 6:30 pm (Malaysia time)
hope u guys enjoy it. Ta TA..
Monday, January 21, 2008
Saturday, January 12, 2008
2 (16.4 ounce) boxes Pillsbury(R) frozen original pancakes
2 tablespoons butter or margarine, softened
1 cup half-and-half
1/4 cup maple-flavored syrup with butter
1/2 teaspoon ground cinnamon
2 (6 ounce) containers Yoplait(R) Light Fat Free banana cream pie yogurt
4 medium bananas, cut diagonally into 1/4-inch-thick slices
1/2 cup chopped pecans
3/4 cup extra-creamy whipped topping with real cream
12 diagonal slices bananas
3/4 cup maple-flavored syrup with butter
1/2 teaspoon ground cinnamon
2 tablespoons chopped pecans (optional)
Additional ground cinnamon (optional)
Heat oven to 350 degrees F. Remove frozen pancakes from boxes; unwrap and carefully separate. Set aside to partially thaw. With small pastry brush, coat bottom and sides of 15x10x1-inch pan with softened butter.
In 5-cup blender or large food processor, place eggs, half-and-half, 1/4 cup syrup, 1/2 teaspoon cinnamon and the yogurt; cover and blend on low speed 10 seconds until smooth. If necessary, scrape down sides of blender with rubber spatula and blend 5 to 10 seconds longer. Set aside.
Place 12 of the pancakes in 4 rows of 3 pancakes each, overlapping slightly if necessary, in pan. Pour 1 1/2 cups yogurt mixture evenly over pancakes (if necessary, use small spoon to coat surface of each pancake with yogurt mixture).
Place banana slices in single layer over pancakes. Place remaining 12 pancakes over banana-topped pancakes. Pour remaining yogurt mixture evenly over all pancakes. With large turkey baster, coat pancakes evenly with yogurt mixture from pan. Let stand 10 minutes to allow yogurt mixture to soak into pancakes. With baster, coat pancakes again with yogurt mixture from pan. Let stand 5 minutes longer. Sprinkle 1/2 cup pecans evenly over top.
Bake 30 to 40 minutes or until edges are set and light golden brown. Let stand 10 minutes before serving.
Cut into 12 servings; place on individual plates. Top each with 1 tablespoon whipped topping, 1 banana slice and 1 tablespoon syrup; sprinkle each with dash cinnamon and 1/2 teaspoon pecans. Sprinkle edge of each plate with additional cinnamon.
(Yield: 12 serving)
Calories: 427 kcal
Carbohydrates: 71 g
Dietary Fiber: 3 g
Fat: 14 g
Protein: 8 g
Sugars: 35 g