Quarter 4 of the year 2012. Will there be an apocalypse, or would it be just another anticipated suspenses of emptiness? This I would leave it to see.
During my sabbatical, I thought that it was really life, as I would like to take a break and to do what I want to do, study what I want to study, and work to gain the experience on what I need to gain the experiences on(though it was on a freelance basis). However, sooner in life, after the courses and studies are over, completed and done with, with overlapping transition, a job in the training, education, or marketing roles is a vision for the 3 industries which I set myself for, to secure a place in.
Training & Development role, which relates to HR would really be my first choice. After years of a synthesis of thoughts, experience, interactions, self-reflections, i finally found that i am someone who is really into T & D. Initially my administration and customer services roles in PEI had put me further to in exam administration, ultimately over the months, the feel of training ,engaging learners and even teachings brought me great satisfactions. The feel of vocal power, movement, and engagement of students and learners bring satisfactions without missing sweat, anxiety, preparation, adrenalin, before, during, in the midst, or even after the teaching or training. This proves to be better than sitting still, letting blood flows to the butt and facing the PC workstations from 9am to 6pm, causing eye sore, blurriness, and even floaters around the pupils of the eyes, which in turn, affect the brain's normal working functions, thus causing much errors in paper work. But to work in the HR industry requires years of experience, before given a chance.
I do question a few: if the selfished ones require people with experiences to work for them in order to benefit their own organisations, then who will give the people without experiences, a chance to gain the experiences? I am not suggesting all employers should be kind, but they should at least have a scheme to hire people who is interested in an industry, yet need to acquire the experience from the start.
The 2nd industry is Teaching & Learning related. I may not need to be an Academic Directly, but given by my attainment, i would really wish to acquire more years of indutry experience before giving lectures of modules such as Management, PR, Communications, Marketing etc. So which one? I would say it depends on the next decade on where i am. Definitely in theory related modules, i should be fine.
4 Values for Affirmations I acquire over in life are:
Discipline and Respect : From the time I was in Martial Arts.
Endurance, Perseverence and Tenacity : From the time I was in the Army Commandos.
Power, Principle, Attitude, and Goal Oriented: Now, and cultivating!
Sunday, December 9, 2012
Wednesday, September 26, 2012
Creed
My Creed:
Aspire to aim high and far.
Be productive and contribute to the economy and the society is important to living a good purpose of life.
Save the earth, save the tree please.
Always utilise what you have to it's maximum potential, if you can.
In a relationship itself, it may not always be perfect, but it can always be beautifully imperfect. 'Acceptance' may be the keyword to succeed in love.
Believe in constant self-development and lifelong learning.
Travel around to any countries not visited before helps to gain greater exposure and expanding the horizon of the brain.
Optimise your loving heart to the needy and the old aged. Be pefectly understood that one will get old or sick one day.
Aspire to aim high and far.
Be productive and contribute to the economy and the society is important to living a good purpose of life.
Save the earth, save the tree please.
Always utilise what you have to it's maximum potential, if you can.
In a relationship itself, it may not always be perfect, but it can always be beautifully imperfect. 'Acceptance' may be the keyword to succeed in love.
Believe in constant self-development and lifelong learning.
Travel around to any countries not visited before helps to gain greater exposure and expanding the horizon of the brain.
Optimise your loving heart to the needy and the old aged. Be pefectly understood that one will get old or sick one day.
Sunday, August 26, 2012
Batik Processing
A new phase of life on sabbatical after 2 yrs 1 mth of work. Went to Bali. One of the places and first one we went was to the Sari Amerta Batik collection. It was on 2nd day of the trip 14 August 2012. The whole trip was from 13 August to16 August 2012.
At the place, a lady had introduced us the manufacturing process of the batik materials, before we went into the shop and took our sweet time to shop, while the tour guide and driver were waiting. It was a private tour with my wife to be, and the driver and tour guide, the 4 of us. The below is the method of batik processing method (in their indonesian english translation which will not be fully coherent) which I will be featuring in this entry:
1. Making designs on the white material.
a. Copying the Original designs
b. Directly without copying before
There are not used for stamp processing
2. Covering designs with wax (klowong) on both sides
a. Filling desings with Ornaments and small dots
b. Covering some special part of the designs to get the second colour (sawuk)
c. Covering some special part of the designs to get the third colour (tembokan).
Note: For stamp processing, they can directly do without making designs, for every stamp has its own design.
3. Dyeing for the first colour
4 Scrapping some parts of the wax to get second colour by using a kind of knife(cawuk). Omiting all the wax by putting the material in boiling water so there are two colours, blue and white.
5. Covering some parts of the designs where are dots to them
Note: After fifth processing we usually put dot on the lines of the designs to make them nicer.
6. Dyeing for the second colour, we can dye this many times if we want some more colour.
7. Omitting all the wax by putting the material in boiling water.
8. Washing till the material is clean then we dry this in the shade.
Note. The Traditional colour are usually blue, brown and light yellow. It is to be used as live symbol.
At the place, a lady had introduced us the manufacturing process of the batik materials, before we went into the shop and took our sweet time to shop, while the tour guide and driver were waiting. It was a private tour with my wife to be, and the driver and tour guide, the 4 of us. The below is the method of batik processing method (in their indonesian english translation which will not be fully coherent) which I will be featuring in this entry:
1. Making designs on the white material.
a. Copying the Original designs
b. Directly without copying before
There are not used for stamp processing
2. Covering designs with wax (klowong) on both sides
a. Filling desings with Ornaments and small dots
b. Covering some special part of the designs to get the second colour (sawuk)
c. Covering some special part of the designs to get the third colour (tembokan).
Note: For stamp processing, they can directly do without making designs, for every stamp has its own design.
3. Dyeing for the first colour
4 Scrapping some parts of the wax to get second colour by using a kind of knife(cawuk). Omiting all the wax by putting the material in boiling water so there are two colours, blue and white.
5. Covering some parts of the designs where are dots to them
Note: After fifth processing we usually put dot on the lines of the designs to make them nicer.
6. Dyeing for the second colour, we can dye this many times if we want some more colour.
7. Omitting all the wax by putting the material in boiling water.
8. Washing till the material is clean then we dry this in the shade.
Note. The Traditional colour are usually blue, brown and light yellow. It is to be used as live symbol.
Sunday, May 13, 2012
An elite soldier's story,
I remember in 2006, i attended the airborne course as 185 BAC. It was the 2nd jump that we walked over to the airbase opposite side of hendon camp. We took the Focal 50 with my former OC, who became the OC for the para-wing. Some of the regulars were also inside. Though it was the 2nd jump, every ns guys were attentive, yet nervous. A few of the regulars also joined it as part of their periodical currency for allowances to be paid to them. They seemed to be in their early to mid 30s, many of them were nonchalant, and take this as a boring game. Was rather early in the morning, at around 7plus am.
At a later point we were told to lift up the hooks to standby for the jump. These regulars were rather sleepy looking....and most of them had almost dozed off, while their one hand was still holding on to the hook. When ready, the jump master instructed the regulars to check all quipments ready on their body,made them did the static line up, and hook up the line. Then one by one, the jump master make them jump upon the greenlight, with a tap of 'green light go!'. It was swift and fast, till i saw a regular did not execute his jump out of the door properly, he seemed flew off the side of the plane. lol.
I was so closed to end of National services when i cleared my basic airborne course. Therefore i had no chance to do the combat jump.
The former OC of mine was great enough to make the batch experience each aircraft with each jump, starting from Chinook(jump out from the back like tarzan swing with 5 seconds open of the chute), and focal 50(3 seconds), and C-130(3 seconds). After completing the minimum requirements, a certificate was issued to all soldiers of that batch.
At a later point we were told to lift up the hooks to standby for the jump. These regulars were rather sleepy looking....and most of them had almost dozed off, while their one hand was still holding on to the hook. When ready, the jump master instructed the regulars to check all quipments ready on their body,made them did the static line up, and hook up the line. Then one by one, the jump master make them jump upon the greenlight, with a tap of 'green light go!'. It was swift and fast, till i saw a regular did not execute his jump out of the door properly, he seemed flew off the side of the plane. lol.
I was so closed to end of National services when i cleared my basic airborne course. Therefore i had no chance to do the combat jump.
The former OC of mine was great enough to make the batch experience each aircraft with each jump, starting from Chinook(jump out from the back like tarzan swing with 5 seconds open of the chute), and focal 50(3 seconds), and C-130(3 seconds). After completing the minimum requirements, a certificate was issued to all soldiers of that batch.
Wednesday, March 28, 2012
Mean , Median, Mode, and Range for educators.
Mean, Median, Mode, and Range
Mean, median, and mode are three kinds of "averages". There are many "averages" in statistics, but these are, I think, the three most common, and are certainly the three you are most likely to encounter in your pre-statistics courses, if the topic comes up at all.
The "mean" is the "average" you're used to, where you add up all the numbers and then divide by the number of numbers. The "median" is the "middle" value in the list of numbers. To find the median, your numbers have to be listed in numerical order, so you may have to rewrite your list first. The "mode" is the value that occurs most often. If no number is repeated, then there is no mode for the list.
The "range" is just the difference between the largest and smallest values.
Note: The formula for the place to find the median is "( [the number of data points] + 1) ÷ 2", but you don't have to use this formula. You can just count in from both ends of the list until you meet in the middle, if you prefer. Either way will work.
http://www.purplemath.com/modules/meanmode.htm
Mean, median, and mode are three kinds of "averages". There are many "averages" in statistics, but these are, I think, the three most common, and are certainly the three you are most likely to encounter in your pre-statistics courses, if the topic comes up at all.
The "mean" is the "average" you're used to, where you add up all the numbers and then divide by the number of numbers. The "median" is the "middle" value in the list of numbers. To find the median, your numbers have to be listed in numerical order, so you may have to rewrite your list first. The "mode" is the value that occurs most often. If no number is repeated, then there is no mode for the list.
The "range" is just the difference between the largest and smallest values.
- Find the mean, median, mode, and range for the following list of values:
- 13, 18, 13, 14, 13, 16, 14, 21, 13
- The mean is the usual average, so:
- (13 + 18 + 13 + 14 + 13 + 16 + 14 + 21 + 13) ÷ 9 = 15
- 13, 13, 13, 13, 14, 14, 16, 18, 21
- 13, 13, 13, 13, 14, 14, 16, 18, 21
- mean: 15 median: 14 mode: 13range: 8
Note: The formula for the place to find the median is "( [the number of data points] + 1) ÷ 2", but you don't have to use this formula. You can just count in from both ends of the list until you meet in the middle, if you prefer. Either way will work.
http://www.purplemath.com/modules/meanmode.htm
Thursday, February 23, 2012
Managing Change
>Change can happen at any time
>Change can be confusing
>Change can be fearful
So you must always be prepared for change...
Change is inavoidable, but it can....
>Be understood
>Be handled well
>Be used to motivate and develop myself
>Make learning more meaningful
Learning helps me to....
>Deal with changes effectively
>Eliminate confusion
>Create a new vision of my life in the future
>Take charge of my life
To survive any chang, I need to.....
>Learn continously
>Attend relevant training
>Be focused
>Be positive
>Take action
Overcoming Fear of Change
>There is no such thing as 'no fear' Fear is part of life. But you can learn to handle fear.
>Fear is just a feeling you have about something.
>To deal with fear is to confront it.
>Ask question to know more about the situation.
>Observe how others overcome fear.
>Say to yourself, "If others can do it, so do i".
>And then....JUST DO IT!
Develop a Mind For Success
>Success is for anyone who is willing to work for it.
>Nothing is free, How successful you are depends on how much you are willing to pay for it with your yime, energy and hardwork.
>Success depends on your decisions.
>Decisions can make or break you.
>Good decisions need good information.
>Good information depends on your ability to learn continuously.
>Success doesn't happen overnight. Success happens over time!
>So, start working on your success now!
Extracted from WDA Workfare Skill-Up Motivational Workshop SuChi Success Initiatives Pte Ltd
>Change can be confusing
>Change can be fearful
So you must always be prepared for change...
Change is inavoidable, but it can....
>Be understood
>Be handled well
>Be used to motivate and develop myself
>Make learning more meaningful
Learning helps me to....
>Deal with changes effectively
>Eliminate confusion
>Create a new vision of my life in the future
>Take charge of my life
To survive any chang, I need to.....
>Learn continously
>Attend relevant training
>Be focused
>Be positive
>Take action
Overcoming Fear of Change
>There is no such thing as 'no fear' Fear is part of life. But you can learn to handle fear.
>Fear is just a feeling you have about something.
>To deal with fear is to confront it.
>Ask question to know more about the situation.
>Observe how others overcome fear.
>Say to yourself, "If others can do it, so do i".
>And then....JUST DO IT!
Develop a Mind For Success
>Success is for anyone who is willing to work for it.
>Nothing is free, How successful you are depends on how much you are willing to pay for it with your yime, energy and hardwork.
>Success depends on your decisions.
>Decisions can make or break you.
>Good decisions need good information.
>Good information depends on your ability to learn continuously.
>Success doesn't happen overnight. Success happens over time!
>So, start working on your success now!
Extracted from WDA Workfare Skill-Up Motivational Workshop SuChi Success Initiatives Pte Ltd
Sunday, January 29, 2012
HAPPY CNY - Happy People Day 2012.
Yusheng (also spelt Yu Sheng) meaning "raw fish" is a Chinese New Year dish, served traditionally on the seventh day of Chinese New Year or Ren Ri ("Everyman's Birthday"). It is a salad dish made of thin slices of raw fish and various spices, mixed with tossing actions by diners. A play on Chinese homonyms links the ingredients and tossing actions to prosperity and longevity, all adding to the good wishes for the new year.
Origins
It is believed that Yusheng has its origins in southern China. Legend has it that a young man and his girlfriend found themselves stranded by bad weather at a temple with nothing to eat but a carp they had caught. Chancing upon a bottle of vinegar, they added this to the stripped carp and found it quite appetising. Today's colourful version of Yusheng and the practice of eating it on the seventh day of Chinese New Year appear to be unique to Malaysia and Singapore. Four local chefs are credited for developing Yusheng as we know it today. They named the dish "Lucky Raw Fish" and popularised it as a New Year delicacy. The chefs are Lau Yeok Pui and Tham Yui Kai, master chefs at Lai Wah Restaurant along Jalan Besar, and their good friends Sin Leong and Hooi Kok Wai. They had previously been colleagues at the Cathay Restaurant at Cathay Building.
Ingredients
Arranged on a large serving plate, the colourful array of ingredients include raw fish, which is traditionally ikan parang or "mackerel", shredded green and white radish drained of liquid, shredded carrots adding a bright orange tinge to the dish, pickled ginger, crushed nuts and pomelo. The ingredients are topped with various condiments including deep-fried flour crisps, crushed peanuts, sesame seeds, cinnamon, pepper and other spices. All at the table would then jointly toss the salad with a generous portion of plum sauce and cooking oil to add sweetness and taste.
Rituals and Meanings
Yusheng is deemed auspicious because of its homonymic quality - yu means "fish" but enunciated appropriately, it also means "abundance", while sheng literally means "raw" but enunciated appropriately, it means "life". Thus Yusheng implies "abundance of wealth and long life". In Cantonese, it is known as lo sheng with lo also meaning "tossing up good fortune". The tossing action is called lo hei, which means to "rise" (hei), again a reference to a thriving business and thus its popularity with businessmen during the New Year.
Step 1: All at the table offer New Year greetings.
Words: Gong xi fa cai meaning "congratulations for your wealth" or wan shi ru yi meaning "may all your wishes be fulfilled".
Step 2: Fish, symbolising abundance or excess through the year, is added.
Words: Nian nian you yu and you yu you sheng.
Step 3: The pomelo is added over the fish, adding both luck and auspicious value.
Words: Da ji da li.
Pepper is then dashed over the ingredients in the hope of attracting more money and valuables.
Words: Zhao cai jin bao.
Then oil is poured, circling the ingredients to increase all profits 10,000 times and to encourage money to flow in from all directions.
Words: Yi ben wan li and cai yuan guang jin.
Step 4: Carrots are added to the fish, indicating blessings of good luck.
Words: Hong yun dang tou.
Then the shredded green radish is placed on the fish, symbolising eternal youth.
Words: Qing chun chang zhu.
Next, the shredded white radish is added for prosperity in business and promotion at work.
Words: Feng sheng shui qi and bu bu gao sheng.
Step 5: The condiments are finally added. First, peanut crumbs are dusted on the dish, symbolising a household filled with gold and silver. As an icon of longevity, peanuts also symbolise eternal youth.
Words: Jin yin man wu.
Sesame seeds quickly follow symbolising a flourishing business.
Words: Sheng yi xing long.
Deep-fried flour crisps in the shape of golden pillows are then added with wishes that literally translate to mean the whole floor would be filled with gold.
Words: Pian di huang jin.
Step 6: All toss the salad an auspicious seven times with loud shouts of lo hei and other auspicious New Year wishes.
Words: Lo hei which is Cantonese for "tossing luck".
The ingredients are mixed by pushing them toward the centre, an encouragement to push on the good luck of all at the table.
Source: http://infopedia.nl.sg/articles/SIP_177__2009-01-08.html
Origins
It is believed that Yusheng has its origins in southern China. Legend has it that a young man and his girlfriend found themselves stranded by bad weather at a temple with nothing to eat but a carp they had caught. Chancing upon a bottle of vinegar, they added this to the stripped carp and found it quite appetising. Today's colourful version of Yusheng and the practice of eating it on the seventh day of Chinese New Year appear to be unique to Malaysia and Singapore. Four local chefs are credited for developing Yusheng as we know it today. They named the dish "Lucky Raw Fish" and popularised it as a New Year delicacy. The chefs are Lau Yeok Pui and Tham Yui Kai, master chefs at Lai Wah Restaurant along Jalan Besar, and their good friends Sin Leong and Hooi Kok Wai. They had previously been colleagues at the Cathay Restaurant at Cathay Building.
Ingredients
Arranged on a large serving plate, the colourful array of ingredients include raw fish, which is traditionally ikan parang or "mackerel", shredded green and white radish drained of liquid, shredded carrots adding a bright orange tinge to the dish, pickled ginger, crushed nuts and pomelo. The ingredients are topped with various condiments including deep-fried flour crisps, crushed peanuts, sesame seeds, cinnamon, pepper and other spices. All at the table would then jointly toss the salad with a generous portion of plum sauce and cooking oil to add sweetness and taste.
Rituals and Meanings
Yusheng is deemed auspicious because of its homonymic quality - yu means "fish" but enunciated appropriately, it also means "abundance", while sheng literally means "raw" but enunciated appropriately, it means "life". Thus Yusheng implies "abundance of wealth and long life". In Cantonese, it is known as lo sheng with lo also meaning "tossing up good fortune". The tossing action is called lo hei, which means to "rise" (hei), again a reference to a thriving business and thus its popularity with businessmen during the New Year.
Step 1: All at the table offer New Year greetings.
Words: Gong xi fa cai meaning "congratulations for your wealth" or wan shi ru yi meaning "may all your wishes be fulfilled".
Step 2: Fish, symbolising abundance or excess through the year, is added.
Words: Nian nian you yu and you yu you sheng.
Step 3: The pomelo is added over the fish, adding both luck and auspicious value.
Words: Da ji da li.
Pepper is then dashed over the ingredients in the hope of attracting more money and valuables.
Words: Zhao cai jin bao.
Then oil is poured, circling the ingredients to increase all profits 10,000 times and to encourage money to flow in from all directions.
Words: Yi ben wan li and cai yuan guang jin.
Step 4: Carrots are added to the fish, indicating blessings of good luck.
Words: Hong yun dang tou.
Then the shredded green radish is placed on the fish, symbolising eternal youth.
Words: Qing chun chang zhu.
Next, the shredded white radish is added for prosperity in business and promotion at work.
Words: Feng sheng shui qi and bu bu gao sheng.
Step 5: The condiments are finally added. First, peanut crumbs are dusted on the dish, symbolising a household filled with gold and silver. As an icon of longevity, peanuts also symbolise eternal youth.
Words: Jin yin man wu.
Sesame seeds quickly follow symbolising a flourishing business.
Words: Sheng yi xing long.
Deep-fried flour crisps in the shape of golden pillows are then added with wishes that literally translate to mean the whole floor would be filled with gold.
Words: Pian di huang jin.
Step 6: All toss the salad an auspicious seven times with loud shouts of lo hei and other auspicious New Year wishes.
Words: Lo hei which is Cantonese for "tossing luck".
The ingredients are mixed by pushing them toward the centre, an encouragement to push on the good luck of all at the table.
Source: http://infopedia.nl.sg/articles/SIP_177__2009-01-08.html
Sunday, January 1, 2012
HAPPY NEW YEAR 2012!!
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