Message from Class President

Dear Students,
please remember to photocopy your Term Test timetable. Study hard for your upcoming Eng. Maths 2!


Peace,
Sam Khoo
Class President of M754

Important message...

Dear students, there are a few things you guys have to take note:

1. This week is CDS's Add/Drop week, you are only allowed to change your present CDS by this week.
2. Purchasing of thumbdrives (1GB/2GB/4GB) - please contact Wang, our Treasurer. Dateline by end of Friday.
3. Purchasing of Dfund 2 text book is at E2Matrix Club (EN 13-2-30, $10.50)
4. Purchasing of EDEVCKT text book is at E2Matrix Club (EN 13-2-30, $10.00)
   
5. Purchasing of Emaths 2 text book is at TP Bookstore ($14.00)
6. Purchasing of Maths Table is at SME Clubroom (EN13-2, $3.50) - last 2 weeks only!
7. Please note that CCA selection is open till end of Friday, venue Mushroom.

Regards,
Sam Khoo
Class President of M754

Term 1.2 Timetable is OUT!

Boys & Girls, our term 1.2 timetable is released this morning (approx 1000hrs). Please do login to your individual Student's Portal at the TP website and click on "My Timetable" to access to it.

Do take note that, different student might have different timetable (due to various CDS included in timetable).


*CDS, Cross Disciplinary Subject


Regards,
Sam Khoo
Class President of M754

How to make Fried Rice?

What You'll Need to Make Fried Rice

The classic Chinese comfort dish, it's believed that fried rice (Chao Fan) originated in the city of Yangzhou in eastern Jiangsu province. Made with barbecued pork, shrimp and spring onions, Yangzhou Fried Rice is still the standard by which all other fried rice dishes are judged. But you don't need to follow a special recipe to enjoy fried rice - it's a great way to use up leftovers.

This basic fried rice recipe makes a nice alternative to steamed rice as a side dish, or you can turn it into a main meal by adding meat/seafood and vegetables. (If you are adding other ingredients, increase the number of eggs to three).

Basic Fried Rice Ingredients

2 green onions, finely chopped

2 large eggs

1 teaspoon salt

Pepper to taste

3 tablespoons oil for stir-frying, or as needed

4 cups previously cooked rice, at least 1 day old

1 – 2 tablespoons light soy sauce or oyster sauce as desired (see Add the Seasonings for more suggestions)

Ingredients to make Basic Fried Rice

Prepare the Rice

The most important tip in making fried rice is to use rice that has been previously cooked. Using previously cooked rice helps keep the dish from turning out wet or mushy. While you can use rice that has been cooked the night before, 2 or 3-day old rice is even better.

Gently rub the rice between your finger to break up any clumps (this will help the rice cook more evenly).

Breaking up clumps helps the rice cook evenly

Beat the Eggs

In a small bowl, lightly beat the eggs with a fork or chopsticks until they are frothy.

Lightly Beat the Eggs

Scramble the Eggs

Heat a frying pan or wok on medium-high heat and add 2 tablespoons oil, swirling so that the bottom of the pan is coated. When the oil is hot, reduce the heat to medium and add the eggs.

Cook the eggs, stirring, until they are lightly scrambled but not too dry. Remove the eggs and clean out the pan.

Scrambling the Eggs

Cook the Rice

Add 1 tablespoon oil, swirling so that the bottom of the pan is coated. Add the rice. Stir-fry for 2 - 3 minutes, until the rice is heated through.

Cooking the Rice

Add the Seasonings

Stir in the soy sauce or oyster sauce as desired.

Note: Traditionally, the Chinese do not add soy sauce to rice. If you like, you can serve the dish plain, without the soy or oyster sauce. Another option is to add a small amount (1/2 - 1 teaspoon) of XO sauce or thick soy sauce, or to use 2 - 3 teaspoons of dark soy sauce - these will give the rice a darker color.

Adding Seasonings

Putting it all Together

When the rice is heated through, add the scrambled egg back into the pan. Add the green onion. Stir-fry to heat everything through.

The Fried Rice is Ready to Serve

Serve the Fried Rice

Basic Fried Rice makes a nice alternative to plain steamed rice as a side dish.

Fried Rice with a Beef Stir-fry

Thanks for reading, your boss been trying to learn the Art of Cooking Fried Rice.. not much luck though... so far those who tasted my cooking, still managed to survive (Applause please).. Hehe! Therefore, I hope this recipe, or I should say step-by-step guide, can help "gr8 cook" like me to make yummilicious stuff.

Source: http://chinesefood.about.com/od/ricefried/ss/fried_rice.htm

Why do you call it "Good" Friday?

Calling the day of the Crucifixion , ‘Good’ Friday is a designation that is peculiar to the English language. In German, for example, it is called Karfreitag. The Kar part is an obsolete word, the ancestor of the English word care in the sense of cares and woes, and it meant mourning. So in German, it is Mourning Friday. And that is what the disciples did on that day—they mourned. They thought all was lost.

I’ve read that the word good used to have a secondary meaning of holy, but I can’t trace that back in my etymological dictionary. There are a number of cases in set phrases where the words God and good got switched around because of their similarity. One case was the phrase God be with you, which today is just good-bye. So perhaps Good Friday was originally God’s Friday. But I think we call it Good Friday because, in pious retrospect, all that tragedy brought about the greatest good there could be.

I can see virtue in either terminology. If we call it Mourning Friday, as in German, we are facing reality head on, taking up the cross if you will, fully conscious that the Christian walk is seldom a walk in the park. But if we call it Good Friday, as in English, we are confessing the Christian hope that no tragedy—not even death—can overwhelm God’s providence, love, and grace. Either way seems fine to me!

Source: www.kencollins.com