Friday, October 15, 2010

My gear - Voigtlander Ultron 2.0 / 40 SL II

Voigtlander Ultron 2.0 / 40 SL II

Focal Length : 40 mm
Aperture Ratio : 1 : 2
Smallest Aperture : 22
Lens Construction : 6 elements in 5groups
Picture Angle : 57 °
Aperture Blades : 9
Nearest Distance : 0,38 m
Diameter : 63 mm
Length : 24,5 mm
Weight : 200 g
Filter size : 52 mm
Mount : AI-S, CPU integrated / Pentax K
Macro Ratio : 1 : 7
Optional accessory : filter, macro adapter 1:1
Got it @ 400SGD mint copy from Clubsnap user "zenimi"

Tuesday, September 21, 2010

My gear - VC Meter II

VC Meter II
Type : Fixed-point matching type exposure meter for steady light
Photometry angle : approx. 30°
Photosensitive element : Silicon photodiode
Display : Fixed-point matching system by 3p-LED display
Photometry range : EV1(1sec.F1.4) to EV20 (1/2000,F22)
Film sensitivity : ISO25/15° to 3200/36°
Dimensions & Weight : 42.5(W) x37(D) x20.1(H), 35.5g
Brought 2nd hand from clubsnap member undercoverone @ 200SGD.

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Monday, July 26, 2010

My gear - AF 80-200mm f/2.8D ED

Nikon AF 80-200mm f/2.8D ED
Specifications Lens Construction (Elements/Groups) : 16/11 (3 ED glass elements)
Picture Angle with 35mm (135) format : 30(deg)10'-12(deg)20'
Picture Angle with Nikon DX Format : 20(deg)-8(deg)
Minimum f/stop : 22
Closest focusing distance : 1.8m/6 ft. [1.5m/4.9 ft.]
Maximum reproduction ratio : 1/7.1 [1/5.9]
Filter Attachment Size : 77mm
Dimensions (approx.) (from the camera’s lens mounting flange) : 87 x 187mm
Weight (approx.) : 1,300g

Got it @ 1100SGD mint copy from Clubsnap user "healerkids"

Tuesday, July 20, 2010

My gear - Nikon 28mm f/2.8 AI-s

Nikon 28mm f/2.8 AI-s
Lens construction : 8 elements in 8 groups
Closest focusing : 0.2m/0.7 ft.
Filter attachment size : 52mm
Hood : HN-2
Got it @ 190SGD mint copy from Clubsnap user "Nobodysnaps"

Monday, June 14, 2010

My gear - Speedlight SB-400

Speedlight SB-400

Electronic construction
Automatic Insulated Gate Bipolar Transistor (IGBT) and series circuitry

Guide number (20°C/68°F)
30/98.4 (ISO 200, m/ft), 21/69 (ISO 100, m/ft)

Angle of coverage
Light distribution covers an 18mm lens when mounted on a Nikon DX format camera and a 27mm lens when mounted on an F6

Flash mode
i-TTL, M (manual, only with the D40)

Recycling time
Approx. 3.9 sec. with alkaline-manganese batteries

Number of flashes
Approx. 140 times with alkaline-manganese batteries

Compatible cameras
All cameras compatible with Nikon Creative Lighting System

Flash exposure control set on the camera
Slow-sync, Red-eye reduction, Red-eye reduction in slow sync, Rear-curtain sync flash, FV Lock flash, manual flash (with D40 camera)

Bounce capability
Flash head tilts up to 90° with click-stops at 0°, 60°, 75°, 90°

ON/OFF switch
The ON/OFF switch turns the SB-400 on and off

Power source
Two AA-size alkaline-manganese (1.5V), lithium (1.5V), Oxyride (1.5V) or Ni-MH (2600 mAh) (rechargeable) (1.2V) batteries

Ready light
Lights up when the SB-400 is recharged and ready to fire
Blinks to indicate: insufficient light/insufficient battery power/incompatibility of camera with SB-400/overheating

Flash duration
Approx. 1/1300 sec. at full output

Mounting foot lever lock
Provides secure attachment of SB-400 to the camera accessory shoe with a mount pin to prevent accidental detachment

Dimensions (W x H x D)
Approx. 66 x 56.5 x 80mm (2.6 x 2.2 x 3.1 in.)

Weight (without batteries)
Approx. 127g (4.5 oz.)

Included accessories
SS-400 Soft Case

Monday, June 7, 2010

My gear - Voigtlander Color-Skopar 20mm/f3.5 SL-II Aspherical

Voigtlander Color-Skopar 20mm/f3.5 SL-II Aspherical

Focal Length : 20 mm
Aperture Ratio : 1 : 3,5
Smallest Aperture : 22
Lens Construction : 6 groups, 9 elements
Picture Angle : 94°
Aperture Blades : 9
Nearest Distance : 0,2 m
Diameter : 63 mm
Length : 28,8 mm
Weight 205 g
Filter size : 52 mm
Mount : AI-S, CPU integrated / Pentax K
Optional accessory : LH 20 Lenshood

Saturday, June 5, 2010

Tuesday, February 2, 2010

The usual Reds(from the hottest to the least favourite):-

1. Cabernet Sauvignon
2. Shiraz/ Syrah
3. Pinot Noir
4. Merlot
5. Malbec
6. Sangiovese (made into Tuscans favourite, the Chianti wine)
7. Nebbiolo (made into one of the most expensive red, the Barbaresco and Barolo)
8. Tempranillo (famed from the Rioja region in Spain)
9. Barbera (choice of d’Alba or d’Asti)
10. Pinotage

Homemade Water Dumplings (水餃)! Author: jaimeteo

It’s important to clarify what sort of water dumplings you mean when you make a casual reference to them. There are the slippery and soft skin variety, usually sold as shrimp dumplings in foodcourts with the skin usually bought off the shelf. Then there are the chewy skin variety which is more like a gyoza in texture (except that it’s boiled), and the skin is usually handmade.

I tried this recipe a coupla times and am proud to have one that I can (finally!) share. So for dumpling lovers, here goes :

Dumpling skin :
300gm plain flour
150ml cold water
Dash of vegetable oil (to coat doughball)

1. Sieve flour.
2. Pour a quarter of the water into the flour and mix ((I put my hand in a plastic bag to mix the flour so I don’t get flour under my nails any dirt from under my nails into the flour)
3. Repeat until water and dough forms a firm and elasticky feeling ball (when you press it gently, it shd ‘rebound’)
3. Put the doughball into a plastic bag coated with vegetable oil. Leave for 20mins.


Dumpling Filling :
300gm minced pork
2 diced water chestnut
100gm diced cabbage
2 stalks of chinese parsley (optional)
1 tsp salt
2 tbsp soy sauce
1 tbsp sesame oil
3 tbsp water
1 tbsp cornflour
Dash of pepper

1. Mix the above well (Don’t worry about it being too salty – the flour based skin negates it)
2. Fridge for 15mins if the meat feels too soft to handle (optional)
3. Roll into equal sized balls so the dumplings all turn out the same sized (optional).


4. Dust work area with flour.
5. Pull out a small ball of dough from the big ball and flatten with a roller.


6. Put filling in center of dumpling and press down the sides.
7. Use scissors to cut off excess flour and to make a nice semi circle. (optional)


8. Sprinke flour on the plate and between each dumpling. Be generous with the flour or they will stick and break when you try to get them off the plate into the pot.
9. Bring half a pot of water to boil and dump dumplings inside (Sorry -couldn’t resist that)
10. They are ready when they float. Remove and place on a plate.


Ta da!! If you aren’t eating it immediately, sprinkle some sesame oil on them so they don’t stick together. I used a cube of chicken stock to a litre of water to boil some vegetables to accompany the dumplings – made a very filling meal :)

The wonder about homemade anything, is that you can put whatever you want inside it. I don’t recommend shrimps tho, cos they make the dumpling a tad hard to chew - but that’s totally your call. You can also opt to use vegetables like leek, chives, spring onion, celery to go with your meat and even use chicken as your main meat. Feel free to go crazy!

Have fun!

Another recipe

Recipe: Chinese Jiaozi / Leeks and Pork Dumplings (韭菜饺子)


1/2 pound ground pork
1/2 cup of chopped chinese chives (韭菜)
1/8 teaspoon salt
1 1/2 teaspoon rice wine
A few dashes of white pepper powder
5 drops of sesame oil

For the skin:

2 cups all-purpose flour
1/2 cup water

For dipping:

Black vinegar


Mix the flour with water and knead it for about 20-25 minutes or until the dough gets soft. Separate the dough into two equal portions and roll them into cylinders (about 1 inch in diameter). Cover them with wet towel and set aside.

Prepare the chives by chopping off the root (white part) of the chives. Use only the green part. Mix the chives with ground pork and add all the seasonings. Chill in fridge for 30 minutes.

To prepare the skin, cut the dough into 1/4 in. length and use a rolling pin to flatten it until it becomes a round skin about 3 inch in diameter. Put a small spoonful of filling into the center of the skin and seal it up tightly with your fingers. (No pleating is needed for this recipe).

Heat up a pot of hot water until it boils. Drop the dumplings into the boiling water and cover the pot. As soon as the dumplings start to float (meaning they are cooked), dish them out on a serving plate. Serve hot with black vinegar.

Chinese Jiaozi (Pork and Leeks Dumplings)

Chinese Jiaozi / Leeks and Pork Dumplings (韭菜饺子)