SELF MINIATURE POTRAIT USING ADOBE PHOTOSHOP

In this post.... I will show you how to create self miniature potrait using your own photo.


First, you must have the ADOBE PHOTOSHOP software. Then take your own picture and another picture as a background. Place those photos in one file.

STEP 1
Open adobe photoshop...

Choose file and open the file and those photos...

STEP 2

Go to model photo. Then, use the auto selection tools.

Select the whole body of the model.

Then, click to add mask. It will become like below.

STEP 3

Go to the back ground image. Make a background copy and convert it to smart image.

STEP 4

Drag the selected image to the background image.

Then, press CTRL + T to resize the model image. Choose the suitable position for the model

STEP 5

For shadow.... Add another layer. Then, press B for brush. Next, you can duplicate shadow to the model.

STEP 6 (BLUR)

Choose filter....

Then, set the blur to left and right side of the model and click ok.

STEP 7

Then, add some quotes in the picture. Press P for text. Click on the picture and add text. Use the most suitable font and text size.

Finally, adjust the situration. 

THATS ALL FROM ME... 

Nasi Bujang

Nasi Bujang? most malaysian know what is nasi bujang,to translate it in proper english,”Single Rice” with “nasi” mean rice and single means bujang.name such “nasi koboi” a.k.a the cowboys rice are also in the same account with nasi bujang.(NOTE: bujang stand for a person that doesnt involve in marriage yet).its only 80 cent dollar (Rm 2.50)

why such name? because all the dude and dudette which isn’t married yet eat this meal.Mostly students eat this in Malaysia of course.Its like full family dinner to us.How come the cowboy name was up?Because you eat this just to survive,like cowboys.Students,they dont have the money,we do but we don’t.You think you have some ringgit in the bank,but you and me know that is just a lie.The ATM fucking lied to us.Because in a minute,the money gone for….top up,marlboro,gas,games,chacos,coke,red bull and other the stuff you dont even know why you bought it in the first place, if you in my place. oh yes, i’m a student.So , what is left for us to eat for the rest of the month.Nasi Bujang lah.

Why am I choosing this title?You are what you eat..Nasi Bujang is like my daily meal.Its simple as I am.Just rice,fried egg and sambal belacan with sup kosong.I am a student, I don’t have much money,I dont have much time either to spend on a heartly hot meal, I always on the go ,I am simple, and i like simple things, people.

RECIPE FOR NASI BUJANG

Ingredients

1. 1 cup of rice

2. fried egg

3. sambal belacan

4. 2 slice of cucumber

5. 1 bowl of simple soup

Method

1. Put 1 cup of rice on a plate

2. Fried the egg and serve it with the rice

3. Prepare the sambal belacan (the most important ingredient)

4. Cut 2 slices of cucumber

5. Serve the sambal belacan together with the rice and fried egg.

6. Put 2 slice of cucumber

This is the most favourite food of all students in Malaysia

Creamy Caramel Pudding

Caramel Pudding are the best food for a dessert. the caramel cream make your taste explode.

A popular Japanese-style pudding, so smooth and creamy. I first tasted this pudding few months ago, T brought back some from Japan. Obviously, it is one of T's favourite desserts. Other Japanese desserts he likes including green tea mochi with red bean filling, you kan, and egg shape sponge cake with sesame paste filling. Now, they are all my favourite too. J loves some of those as well, he has tasted custard pudding and egg shape sponge cake so far. I fed him some pudding in the evening, he cried for more!This custard pudding is so easy to make, with simple ingredients that are always available in the pantry. If you don't have a steamer, you can steam it in the oven using water bath method.

RECIPE FOR CREAMY CARAMEL PUDDING

Ingredients (makes 6):

Caramel:
1. 40g sugar
2. 10ml hot water

Custard:
1. 200ml fresh milk
2. 10g sugar
3. ½ tsp vanilla essence

4. 1 whole egg
5. 2 egg yolks
6. 30g sugar

Methods: Please refer to step-by-step pictorial guide here.

1. Caramel: Melt sugar in a sauce pan, stir until golden brown. Once it starts bubbling, stir in hot water then remove from heat.
2. Lightly grease the moulds, then fill each mould with about 1 teaspoon of caramel. Swirl the mould to coat bottom of mould when the caramel is still hot. Set aside for later use.
3. Custard: Bring together milk and sugar, bring to boil on low heat then stir in vanilla essence. Turn the heat off and set aside for later use.
4. In a mixing bowl, lightly whisk eggs with sugar. Then pour in milk in stream, whisk rapidly until well blended.
5. Strain the mixture then fill each mould with mixture, and steam on low heat for 15-20 minutes. If using oven, place moulds in a tray then fill tray with water. Cover tray with aluminium foil. Bake at preheated oven, 140ºC for 25-30 minutes.
6. Turn the heat off, let puddings stay in the steamer or oven for further 10 minutes.
7. Chill before serving.

Tips:

To produce smooth texture custard, the mixture must be strained to remove bubbles then pour into mould gently.

Pisang Goreng Cheese

Today i will share another famous food or dessert in my country. The dessert are Pisang Goreng Cheese or we call it banana fritters with cheese. Its taste are very good that will make you want to eat it everyday.

Pisang goreng cheese, or banana fritters with cheese, are ALL the rage right now in the Klang Valley. This sinfully sticky and delicious snack is simple deep fried battered bananas like we’ve always known and loved. But on top, the hot bananas get a generous shaving of creamy cheese, drizzles of honey and grated chocolate or chocolate sauce. An amazing tea time treat!

What are the special thing about this pisang goreng cheese?
The special thing is the cheese. We know that almost of the people in the world like cheese. They has use cheese in many food like cakes, bread and manny more. Cheese are he most important gradient in Pisang Goreng Cheese.


RECIPE FOR PISANG GORENG CHEESE

INGREDIENTS

4 - 5 Bananas, the 'Nangka' variety

1 cup flour

1/4 cup cornstarch

Pinch of salt

Pinch of sugar

Some water

1/2 block processed Cheddar cheese

1/2 block dark chocolate or some chocolate sauce

Honey, as you want

Oil for frying

METHOD

1. Make a smooth batter by mixing the flour, cornstarch, sugar and salt together with water. It shouldn't be too thick. Rest for 5 minutes in the fridge.

2. Heat enough oil to deep fry.

3. When ready, peel the bananas and slice lengthways. Dip the bananas in the batter and fry 2 - 3 at a time, in batches. 

4. Fry for 5 - 6 minutes until golden brown. Take out and drain on paper towels.

5. While hot, sprinkle grated cheese, grate some dark chocolate or drizzle chocolate sauce, and drizzle some honey on top. Serve!

6. Make some hot tea and have over conversations with friends or family.

Enjoy it.

5 Great Malaysian Dishes

This is my top 5 dishes in my country.

1. Roti Canai

                 

2. Nasi Lemak

                      

3. Satay

                         

4. Nasi Kandar

                    

5. Cendol

  

Nasi Lemak

One of my favorite food in my place is Nasi Lemak

Translate 'nasi lemak' from Malay to English, and you will get 'rich rice'. The ‘rich’ refers not to wealth, but the coconut cream that makes it oh-so sinfully scrumptious.

This dish is a perfect mix of flavours: aromatic rice infused with coconut milk and pandan leaves, eaten with deep-fried fish or chicken wings, fried 'ikan bilis' (local anchovies) and peanuts, eggs, cucumber slices, and 'sambal' (spicy chilli paste).

It is a hearty meal that is adored by the Malays as well as non-Malays who have their own version of nasi lemak. The rice is the same, although some have a greenish hue owing to the pandan leaves, but it is the side dishes that set each other apart.

RECIPE FOR NASI LEMAK

Ingredients

Rice

• 3 cups(600 g) jasmine rice
• 10pandan leaves, fresh or frozen (found in Asian grocers)
• 1-2stalks lemongrass, white part only, dry outer layers removed and discarded, bashed
• 1red eschallot, peeled and halved
• 2x 5 mm slices of fresh ginger (skin on is fine), bashed 
• 1 ½ tspsalt
• 2 tspsugar
• ¾ cup(180 ml) coconut cream

Bits and pieces

• ¾ cupikan bilis
• 2 cups(500 ml) vegetable oil
• banana leaves (found in Asian grocers)
• 1continental cucumber, halved lengthways, sliced into 5 mm pieces
• ¾ cup(110 g) salted beer nuts
• 4hard-boiled eggs

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Soaking time overnight

You will need to begin this recipe 1 day ahead

Wash the rice then soak overnight in plenty of water. Drain for 10 minutes in a sieve.

Line a bamboo steamer or steaming pot with pandan leaves. Sprinkle the lemongrass, eschallot and ginger over the pandan leaves and position steaming vessel snuggly over a pot or wok. Combine the rice with the salt, sugar and coconut cream and pour over the aromatics. Cover and steam for 15-30 minutes or until the rice is tender. If you are using a bamboo steamer lid, place a piece of foil over the rice to help keep more steam in. An alternative to steaming is the normal absorption method (do not soak the rice for this method. Simply rinse and drain just before cooking). The grains won't be as nicely separated but you will get a more intense coconut flavour.

Preheat the oven to 180°C or 170°C fan-forced.

To fry the ikan bilis, heat the oil in a small saucepan over medium-high heat. To check if the oil is ready, drop in a few ikan bilis and if they turn golden in about 10 seconds, the oil is good to go. Fry all the ikan bilis at once until crispy and golden. Scoop out with a slotted spoon, then transfer to a sieve lined with plenty of paper towel to drain. Set aside.

For an authentic Malaysian touch, line dinner plates with banana leaves basted with vegetable oil for gloss. Divide all the ingredients into individual portions or sharing plates to have at the centre of the table.