I have been in the banking & financial sales industry for almost 7years and with the utmost confidence i can say, its a soul crushing kind of work. Assessing risk and rejecting applications is no easy task.
Wednesday, August 20, 2014
Monday, May 07, 2012
Daily dose for my mind.
Even for a guy like me that is without many opinion in basicly everything has got something to ramble about the nice cold rainy weather this morning.
Sunday, July 03, 2011
Seriously Best Dinner!
This is delicious Dinner i could make!
http://www.m2magazine.com.my/articleimages/4095_th_l.jpg
Balsamic vinegar adds shine and flavour to your dinner, but we're jumping ahead too far. Here are the ingredients for your steak meal.
1 lb. skirt steak (I love it because it's cheap and a little goes a long way!)
2 tablespoons olive oil
1 & 1/2 tablespoons unsalted butter
1 shallot, minced
2 garlic cloves, minced
1 cup balsamic vinegar
2 teaspoons sugar
1/4 cup chicken stock
2 tablespoons soy sauce
1 tablespoon sake
To make marinade, melt butter in a medium saucepan under medium high heat. Add shallots and garlic and saute until they soften, about 3 to 5 minutes or so.
Add balsamic vinegar to saucepan and bring to a slow boil. When at a boil, reduce heat to a simmer and let reduce for about 15 minutes. The sauce will be slightly thickened. Add sugar, chicken stock, soy sauce, and sake. Bring to another boil.
Let mixture cool to room temperature and reserve a 1/4 cup of the liquid for finished steak.
Place skirt steak into large glass baking dish and cover with remaining marinade liquid. Cover dish with plastic wrap and let marinate in the fridge for about 2 hours. Also place the reserved marinade in the fridge while the meat is marinating.
Prior to cooking steak, drain marinade and pat steak dry. Cut skirt steak into desired size.
Heat large skillet under medium high heat and add 1 tablespoon of olive oil. When oil is shimmering, add 2 steaks at a time and cook to your liking (I had a nice medium rare, at about 4-5 minutes per side). Let steaks rest on cutting board for about 5-7 minutes before slicing against the grain. While the steak is resting, you can heat up the reserved marinade. Just bring to a simmer until mixture is heated through.
Serve with a bed of fresh vegetables (we had some zucchini and carrots that really made the dish quite colorful!) and top with reserved marinade (that you didn't marinate the meat in).
http://www.m2magazine.com.my/articleimages/4095_th_l.jpg
Balsamic vinegar adds shine and flavour to your dinner, but we're jumping ahead too far. Here are the ingredients for your steak meal.
1 lb. skirt steak (I love it because it's cheap and a little goes a long way!)
2 tablespoons olive oil
1 & 1/2 tablespoons unsalted butter
1 shallot, minced
2 garlic cloves, minced
1 cup balsamic vinegar
2 teaspoons sugar
1/4 cup chicken stock
2 tablespoons soy sauce
1 tablespoon sake
To make marinade, melt butter in a medium saucepan under medium high heat. Add shallots and garlic and saute until they soften, about 3 to 5 minutes or so.
Add balsamic vinegar to saucepan and bring to a slow boil. When at a boil, reduce heat to a simmer and let reduce for about 15 minutes. The sauce will be slightly thickened. Add sugar, chicken stock, soy sauce, and sake. Bring to another boil.
Let mixture cool to room temperature and reserve a 1/4 cup of the liquid for finished steak.
Place skirt steak into large glass baking dish and cover with remaining marinade liquid. Cover dish with plastic wrap and let marinate in the fridge for about 2 hours. Also place the reserved marinade in the fridge while the meat is marinating.
Prior to cooking steak, drain marinade and pat steak dry. Cut skirt steak into desired size.
Heat large skillet under medium high heat and add 1 tablespoon of olive oil. When oil is shimmering, add 2 steaks at a time and cook to your liking (I had a nice medium rare, at about 4-5 minutes per side). Let steaks rest on cutting board for about 5-7 minutes before slicing against the grain. While the steak is resting, you can heat up the reserved marinade. Just bring to a simmer until mixture is heated through.
Serve with a bed of fresh vegetables (we had some zucchini and carrots that really made the dish quite colorful!) and top with reserved marinade (that you didn't marinate the meat in).
Monday, May 03, 2010
Stucked in a RUT
It is difficult to admit to myself that im stuck in rut, in the sense of sitting infront of the pc all the time playing games and chilling out. I've quit my job for thinking of a better future for myself with something that i could managed on my own. But after 2 weeks of slacking off, lazy bones started to kicked in, i wondering how can i kick start the engine and get things going again for me.
Monday, July 21, 2008
Thursday, September 27, 2007
Monday, July 23, 2007
无所谓
无所谓， 放弃后悔，
爱情来来去去，
没有是非错对，
情已飞。
珍重后不会再相会，
偶尔有一点思念，
在夜里点缀。
无所谓， 谁会是谁，
靠一靠我胸膛，
温暖片刻沉醉，
梦迷醉。
缠绵是弹落的烟灰，
解脱我些许幻想，
好抽离出寂寞的包围，
有时很美，有时很累。
谁再给我伤害我无所谓，
没有快乐， 没有安慰，
情到深处怎能无所谓。
爱情来来去去，
没有是非错对，
情已飞。
珍重后不会再相会，
偶尔有一点思念，
在夜里点缀。
无所谓， 谁会是谁，
靠一靠我胸膛，
温暖片刻沉醉，
梦迷醉。
缠绵是弹落的烟灰，
解脱我些许幻想，
好抽离出寂寞的包围，
有时很美，有时很累。
谁再给我伤害我无所谓，
没有快乐， 没有安慰，
情到深处怎能无所谓。