Sony QRIO – robot yang comel..

Sony QRIO

Tengok la video QRIO, sangatla cute..

QRIO beraksi (Real Player)

QRIO bermain bola! (Real Player)

QRIO bermain alat muzik – VERY COMEL (Real Player)

QRIO with the Tokyo Orchestra (Real Player)

Robot terbaru Sony, QRIO mencuri tumpuan ramai.. Robot ini dikatakan mampu mengumpul maklumat sekeliling dan bertindak mengikut kemahuan dirinya.

QRIO bermaksud ‘Quest for Curiosity’, dengan tinggi 60cm, berat 7.5kg, robot comel ini boleh mengenal warna, berjalan di permukaan tidak rata, memegang objek pelbagai saiz, malah boleh menjadi pitcher untuk game baseball! Teknologi robot oleh Sony bermula dengan pengumuman robot SDR-3X pada 21 November 2000 sehinggalah ‘debut’ QRIO pada 19 September 2003.

Antara feature menarik QRIO:

:: Boleh berjalan di permukaan tidak stabil (tangga, jalan berbonggol dll.)

:: Bertindak-balas dengan segera jika dikenakan daya dari luar (contohnya ditolak).

:: Jika hendak terjatuh, QRIO boleh mengubah bentuk/arah jatuhannya supaya tidak cedera.

:: Selepas jatuh, QRIO boleh bangun semula dengan sendiri.

:: Mengenal suara dan mengecam muka orang lain.

p/s : Famous Honda Robot ASIMO, dah belajar menghidangkan kopi.. berita baik untuk suri rumah.. -D

Kani-kuri-mu-korokke ( Creamy Crab Croquette ) Recipe

Kani-kuri-mu-korokke ( Creamy Crab Croquette )

Ingredients:(for 4 servings)

  • 1 pack crab meat
  • 1/2 onion
  • 1 tablespoon butter
  • 1/2 teaspoon honey
  • Making the white sauce

  • 50g butter
  • 7 tablespoon flour
  • 2 cups milk
  • salt and pepper to season
  • Outer skin (bread crumbs skin)

  • flour
  • egg
  • bread crumb
  • How to make:

    1. Cut crab meat into small pieces and make sure to strain out crab juice.
    2. Heat up pan and melt in butter. Add in flour and stir well.
    3. Gradually pour in heated milk into the pan and stir until paste becomes creamy. Add in salt and pepper to season white sauce.
    4. In another pan, melt butter and add in finely chopped onion. Then add in crab meat and honey to the onion. Fry for about 3-5minutes.
    5. Add together fried onion and crab meat to the white sauce and stir well. Place in a flat caserol and spread out filling to cool.
    6. Once cooled, cut crab filling into 8 servings and shape into round balls. Cover shaped crab filling with flour, egg and lastly bread crumbs.
    7. Deep fry in pan at high heat ( 170degrees C) until golden brown.
    8. Serve with thinly sliced cabbage, tomato and lemon.

    note: serve while still hot 🙂

    This time I wanted to try out this delicious lookin’ fried croquette filled with creamy white sauce and crab meat. Better yet, serve it with tartar sauce or mayonaise 😉

    Chawan-mushi (egg custard) Recipe

    Chawan Mushi (egg custard)

    Ingredients: (for 4 servings)

    • 3 eggs
    • 500cc dashi (ichiban-dashi)
    • 1/2 teaspoon salt
    • 1/2 teaspoon usukuchi (lightly flavored) soy sauce
    • 50 g sasami chicken meat
    • 4 shrimps
    • 50 g shimeji mushrooms
    • 4 slices of kamaboko
    • half stalk of mitsuba (trefoil)
    • yuzu (citron) peel

    Making egg mixture

    1. Break eggs in a large bowl. Draw the letter Z on the bottom with the tip of the chopsticks, do not foam.
    2. Little by little, add cooled dashi and then salt, soy sauce.
    3. To improve texture, strain egg through a net.

    Filling

    1. Remove white sinewy tissue from sasami chicken meat. Cut into bite size pieces. Sprinkle with soy sauce.
    2. Remove black vein from shrimps. Devine except for tail.
    3. Remove roots of shimeji mushrooms, tear into easy to eat pieces.
    4. Cut mitsuba (trefoil) into 3cm pieces.
    5. Thinly slice peel of yuzu.

    How to make:

    1. Prepare 4 Chawan mushi serving cups. If serving cups with lids are not available, use tea cup covered with aluminum foil.
    2. Divide fillings into 4 except for mitsuba and yuzu strips, neatly place filling and kamaboko slices in individual cups.
    3. Pour in egg mixture.
    4. Fill a double-boiler pan (mushiki) half full with water.
    5. When water comes to a boil, place cups in to steam.
    6. Cover with cheesecloth, place lid slightly off so that steam can escape.
    7. Heat 1-2 minutes on a strong fire, reduce heat and cook for an additional 12-15 minutes. If the fire is too strong or if steamed too long, Chawan mushi becomes spongy, loses flavor and attractiveness.
    8. Insert bamboo stick to check readiness. If clear liquid rises Chawan mushi is ready.
    9. Take cups out of steamer. Top with mitsuba and yuzu, re-cover.
    10. Chawan mushi is served chilled in summer, hot in winter.

    note: When double boiler is unavailable, place net on bottom of pot. Chawan mushi can also be prepared in the oven . Place cups in large pan 70% filled with water. Bake at170 c for 20 minutes. To prevent the surface from burning, double cover ( under lids) with aluminum foil.

    ..saw a tv program called ?????? (Ai no apron) just now and watched them make the famous Japanese cuisine called ????? (Chawan Mushi – also known as egg custard) . It looked so yummy that I’ve decided to give it a shot :d

    ( recipe courtesy of Bob and Angie Japanese Cuisine Recipes )