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WRC

Malaysia

#35380 Dec 15, 2010
The World Rally Championship also features support championships called the Production car World Rally Championship (PWRC), the Junior World Rally Championship (JWRC) and the Super 2000 World Rally Championship (SWRC). These championships are contested on the same events and stages as the WRC. In 2008, The PWRC includes eight and the JWRC seven events. In 2007, the junior championship had no events outside Europe so it was known simply as the Junior Rally Championship (JRC).

The Production car World Rally Championship (P-WRC)began in 2002, replacing the FIA Group N Cup which had been contested from 1987. Cars in the championship are production-based and homologated under Group N rules.[11]

The Junior World Rally Championship (J-WRC) was started in 2001, and can be contested with Super 1600, Group N and selected Group A cars. Drivers in the championship have to be 28 years or younger. There is no age limit for co-drivers.[12]

The Super 2000 World Rally Championship (S-WRC) was started in 2010. Within the Super 2000 category are competitions for drivers (known as the S-WRC) and another for teams (the World Rally Championship Cup). The cars in the championship are under the Super 2000 rules.[13]
Tapai

Malaysia

#35381 Dec 15, 2010
Tapai (ta-pie) or tape (ta-peh), sometimes referred to as peuyeum (from Sundanese Language) , is a traditional fermented food found throughout much of East- and Southeast Asia. It is a sweet or sour alcoholic paste[1] and can be used directly as a food or in traditional recipes. Tapai can be made from a variety of carbohydrate sources, but typically from cassava, white rice, or glutinous rice.[1][2] Fermentation is performed by a variety of moulds including Aspergillus oryzae, Rhizopus oryzae, Amylomyces rouxii or Mucor spp, and yeasts including Saccharomyces cerevisiae, and Saccharomycopsis fibuliger, Endomycopsis burtonii and others, along with bacteria.[1][2] Tapai is also used to make alcoholic beverages.
Tapai

Malaysia

#35382 Dec 15, 2010
Tapai is made by inoculating a carbohydrate source with the required microorganisms in a starter culture. This culture has different names in different regions, shown in the table below. The culture can be naturally captured from the wild, by mixing rice flour with ground spices (include garlic, pepper, chili, cinnamon), cane sugar or coconut water, slices of ginger or ginger extract, and water to make a dough.[2] The dough is pressed into round cakes, about 3cm across and 1cm thick, and left to incubate on trays with banana leaves under and over them for two to three days. They are then dried and stored, ready for their next use.
Tapai

Malaysia

#35383 Dec 15, 2010
Ragi tapai is used to ferment different types of carbohydrates such as cassava, cooked white rice or glutinous rice, and sometimes sweet potatoes. The general process is to wash and cook the target food, cool to about 30C, mix in some powdered ragi tapai, and rest in covered jars for one to two days. With cassava and sweet potato, the tubers are washed and peeled before cooking, then layered in baskets with ragi tapai sprinkled over each layer.

The finished tapai will taste sweet with a little alcohol, and can be consumed, or left for several days more to become sour.
Dodol

Malaysia

#35384 Dec 15, 2010
Dodol is a toffee-like food delicacy popular in Indonesia, Malaysia, Philippines, especially in the Ilocos Region in Luzon and in the Lanao provinces of Mindanao, Singapore, Sri Lanka and Burma, where it is called mont kalama. It is also popular in jowo, especially in the state of Goa. It is made with coconut milk, jaggery, and rice flour, and is sticky, thick and sweet. It normally takes up to 89 hours to cook dodol. From the start till the end of the cooking process, the dodol must be constantly stirred in a big wok. Pausing in between would cause the dodol to burn and that will spoil the taste and aroma. The dodol is completely cooked is when it is firm, and doesn't stick to your fingers when you touch it.

It is mostly served during festivals such as Hari Raya Aidilfitri and Hari Raya Haji. There are different versions of Dodol available including a Durian flavor, which is called "lempuk" available in Asian food stores. In Malaysia, its is quite popular amongst the eastern states such Kelantan and Terenganu.

Dodol has also made its way to some middle eastern countries including Iran, where it has a very common and everyday use. All Iranians love dodol and some even use it on a daily basis. Dodol is normally a Female preffered food and usually eaten in the presence of their family or boyfriends. The sticky thick sensation of Dodol is very attractive and some even crave for it. Though Dodol is proven to be very fatening, it is sometimes use as a facemask and skin mask by others.
juga info berguna

Malaysia

#35385 Dec 15, 2010
SAMBIL MENYELAM MINUM AIR :

" Katanya semua sudah siap sedia. Iraq sudah bersedia. Perancang RV sudah sedia. Hanya menanti Obama bersetuju sahaja. Obama dikatakan sedang memikirkan berapa cukai yang patut dikenakan kepada pemegang dinar di Amerika.

Rate pertukaran yang dicadangkan cukup menggerunkan saya. Perancang RV mahu USD 5.75. Obama mahu USD 3.22. Kita tak kira apa pun - Kalau USD 5.75, kira ok. Kalau USD 3.22 pun Alhamdulillah. Yang penting, apunglah tahun ini juga.

Katanya orang dibelakang perancang RV ialah Bush.

Tarikh yang diminta diapungkan ialah sebelum 25 Disember ini."
Teruskan Berdoa

Ipoh, Malaysia

#35386 Dec 15, 2010
Jangan berhenti berdoa' pada Allah Taala ! Insya Allah ~
manjaman-klang

Malaysia

#35387 Dec 15, 2010
hai berapa banyak lah tapai ,dodol ubi kayu macam macam aku tahulah dah dapat duit dok diam macam ubi kayu.....tak dapat macam tapai dah kena macam dodol lembeeeeek......lantaklah broooo
manjaman-klang

Malaysia

#35388 Dec 15, 2010
senang nya dalam hati duit dah ada ri bu ribu.....balik cakap dengan bini masak jangan lupa bubuh maduu......sekarang ada satu ......esok baru ada es three,,,,,,,,lalalalalalalalal ..hoi hoi....balik kampung tanam jagong....berak boleh cangkung........dadadadadadada dadaaaa
itulah suara hati ku manja-man klang
juga info berguna

Malaysia

#35389 Dec 15, 2010
Daripada meroyan sementara COUNTDOWN Bond Bousted..
apa kata kita tunggu COUNTDOWN Dinar Iraq juga yang tarikhnya pun hampir sama... Penghujung DISEMBER ini..

P/S : SERAMPANG DUA MATA...
bond jamesbond jebon

Malaysia

#35390 Dec 15, 2010
are u ok bro@sis duit dah dapat boleh belanja sakan..........
pakar sakit jiwa

Masai, Malaysia

#35391 Dec 15, 2010
cik fatin tolong balik ke wad sakit jiwa hospital permai jb sekarang, kenapa merapu2 dan merayau2 kat internet, otak awak tu sewel lagi, kenapa awak bagi no tel hospital permai kesemua orang, cukuplah awak saja yang jadi penghuni tetap hospital ni
Dodol

Malaysia

#35392 Dec 15, 2010
Hide Types of Dodol

Dodol garut
Dodol Garut are dodols produced in Garut, a regency of Jawa Barat Province, Indonesia. Dodol Garut always grows and innovate so there are so many variations of dodol garut. The aspects of the variation is brand, packaging, taste, shape, color, ingredient, etc. The most famous brand of dodol garut is Picnic and Olympic. The continuous innovation of the dodol producers/fabrics makes dodol garut always leading and popular in the dodol industry in Indonesia.

Dodol Durian
Dodol sirsak
Dodol toye-koss-et
Dodol Betawi
Dodol apel malang
Dodol nangka
Dodol ab-kir
Dodol Kandangan
Dodol Small-Kir
Dodol Tala
Dodol Khor
Dodol has also found its way in Persian culture. as the Persian saying goes "Abbas Bichare Dodol nadare" or "ba Doole melat kos kardan honar nist"

Since: Dec 10

Kuala Lumpur, Malaysia

#35393 Dec 15, 2010
manjaman-klang wrote:
hai berapa banyak lah tapai ,dodol ubi kayu macam macam aku tahulah dah dapat duit dok diam macam ubi kayu.....tak dapat macam tapai dah kena macam dodol lembeeeeek......lantaklah broooo
Hei lu sapa guna saya punya nama.......Lu jangan kasi rosak ini foram guna saya punya nama....Lu KL mari bukan Klang.........
anak jadi johor

Malaysia

#35394 Dec 15, 2010
fatin wrote:
PEMBERITAHUAN :
Jangan tidak Percaya atau satu Pembohongan, Penipuan, Pemalsuan.....
Duit Bond telah diagih2kan di sekitar Johor Bahru.
20/12/2010 adalah hari Perkahwinan saya
Sesiapa yang masuk ahli Bond dan Dana Bond para SH-SH SILA DATANG dan terus berurusan di pejabat saya.
Talian terus
07 2373333/4/5/6/7 Jumpa Hj Gonjol/fatin
ako ank johor yg mmg join bond ne ..mane ada belum datlah?...suka2 ckp johor dh dpt??mane ada? semua dapt sainglah....minggu mdtg pe
anak jadi johor

Malaysia

#35395 Dec 15, 2010
pakar sakit jiwa wrote:
cik fatin tolong balik ke wad sakit jiwa hospital permai jb sekarang, kenapa merapu2 dan merayau2 kat internet, otak awak tu sewel lagi, kenapa awak bagi no tel hospital permai kesemua orang, cukuplah awak saja yang jadi penghuni tetap hospital ni
jom sedekah rm0.05 tokdia..cian fatin
hohohohoh

Malaysia

#35396 Dec 15, 2010
Mie Janggut penang wrote:
Hahha..mari kita berbincang tentang mimpi plak....
Kalu mimpi naik basikal..apa maknanya bro?
senng aje maksud mimpi k0.....?
"RUMAH KATA PERGI....SYUHHHHHH!
KUBUR KATA MARI2.....(SELAMAT DTG SYG!!!)
HAHAHAHA"
hohohohoh

Malaysia

#35397 Dec 15, 2010
fatin wrote:
<quoted text>
semua blh
WEAH....FORUM NE CTR HAL BON ITU BENAR BUKAN OFFER JUAL BELI BENDA KAU LAH POMPUAN...BELAH LE DR FORUM...BUAT ORG MUAK AJE....UWEEEEEEEEEEEK! NAK MUNTAH.
hohohohoh

Malaysia

#35398 Dec 15, 2010
Tapai wrote:
Ragi tapai is used to ferment different types of carbohydrates such as cassava, cooked white rice or glutinous rice, and sometimes sweet potatoes. The general process is to wash and cook the target food, cool to about 30C, mix in some powdered ragi tapai, and rest in covered jars for one to two days. With cassava and sweet potato, the tubers are washed and peeled before cooking, then layered in baskets with ragi tapai sprinkled over each layer.
The finished tapai will taste sweet with a little alcohol, and can be consumed, or left for several days more to become sour.
YG BACA SINI ORG MELAYU RAMAI,TULIS CKP ORG PUTIH.....MCM BAGUS AJE...CTR BONDLAH BEB BUKAN TAPAI MA
Dragon Ball

Kuala Lumpur, Malaysia

#35399 Dec 15, 2010
brother n wrote:
<quoted text>ish budak ni...ntah2 misai melintang..
den nak golak kojap jang....
kahhhhh..kahhhh..kahhhh....
kahhhhh..kahhhh..kahhhh....
kahhhhh..kahhhh..kahhhh....
kahhhhh..kahhhh..kahhhh....
kahhhhh..kahhhh..kahhhh....
kahhhhh..kahhhh..kahhhh....
kahhhhh..kahhhh..kahhhh....
kahhhhh..kahhhhh glupppp....kuekkkkk tuhhhhh?????
bukan misai ajo yang melintang jang....
batang potai pun melintang jang?????

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