Ko Ni murder suspect’s wife sends appeal letters before final verdict
Ko Ni murder suspect’s wife sends appeal letters before final verdict
10 February 2019 Download Ko Ni murder suspect’s wife sends appeal letters before final verdict Ko Ni murder suspect’s wife sends appeal letters before final verdict News Published 10 February 2019 Wife of Zeyar Phyo accused of involvement in the killing of lawyer U Ko Ni sent appeal letters to six departments including the President on February 9 five days before the final verdict, said a family member of Zeyar Phyo.
She sent the appeal letters to President U Win Myint, State Counsellor Daw Aung San Suu Kyi, Union Parliament Speaker U T Khun Myat, Union Chief Justice U Tun Tun Oo, Commander-in-Chief Senior General Min Aung Hlaing and Chair of Myanmar National Human Rights Commission U Win Mra.
Murder suspect Zeyar Phyo has been charged with Section 302 (1) (b) of the Code of Criminal Procedure by Yangon North District Court and Section 6 (1) and (3) of the Immigration Law and Section 67 of the Telecom Law by Bahan Township Court and Tamwe Township Court.
The final court appearance is scheduled for February 15 at Yangon North District.
Lawyer U Ko Ni, a legal advisor to the ruling National League for Democracy, was shot dead by Kyi Lin with 9mm pistol, at Terminal-1 of Yangon International Airport on January 29, 2017.
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Infrastructural development under way in Chin State
10 February 2019 Download Infrastructural development under way in Chin State Infrastructural development under way in Chin State News Published 10 February 2019 Chin State government is working on necessary infrastructural development, said Chin State Chief Minister Salai Lian Luai.
“China State’s transport system is poor. We are building roads and bridges and paving tarred roads. Chin State has no airport. A new airport is being built in Hpalan Township by the Union government, Chin State government and Ministry of Transport and Communication in the time of the incumbent government. It is expected to open in early 2020. We are working to operate the fight schedules with India, Pakistan, China, Singapore, Malaysia and Thailand and export and import services,” he added.
The Chin State Chief Minister invited local and foreign businesspersons to invest in the mining and agricultural and livestock sectors as Chin State is in a position to ship mining and agro products to international markets by ship via Paletwa.
Dr. Min Zaw Oo, director of Chin State Directorate of Investment and Company Administration said he mainly invited local entrepreneurs to make investments in copper and chromate mining industry along the east mountain of China.
According to the challenges and opportunities for the regional economic development in Chin State, companies from China, Japan and Norway are interested in doing feasibility studies on the heavy hydropower projects in Chin State.
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Cooking in Iran: Evan Kleiman’s cookbook of the year
Evan’s favorite cookbook of 2018 wasn’t on most “Best Of” lists last year. But she says that shouldn’t stop you from immediately seeking it out. Feb 08, 2019 By Good Food
Sometimes the best book of the year is the last one we receive. In 2018, that book for me was Najmieh Batmanlij ‘s “ Cooking in Iran: Regional Recipes & Kitchen Secrets.” It’s a stunning regional tour of the country that is at once a celebration of the return of an exile and an investigation of dishes previously unknown to the author.
If you already own “ Food of Life ,” the book Batmanglij published in 1986, then you have what is considered to be the bible of Persian classics: written by a cook of discerning palate, determined to communicate the traditional way of doing things in a gorgeously presented way. The cookbook allowed me to be fluent in communicating with my Persian boyfriend’s family in the ’80s. At least at the table. All of us thought this was extraordinary—magical, even.
But the 726 pages in “Cooking in Iran” contain dishes that Batmanglij, who now lives in Washington, D.C., found in her visits to Iran after decades of exile—spanning three trips over the past five years. She saw regions she had never visited before, ate food she’d never tasted and encountered variations of the familiar she never considered. She traveled with Persian news photographer Afshin Bakhtiar. His stunning tableaux of people, places and landscape are the perfect counterpoint to the gorgeous visuals of recipes tested in the Batmanglij home kitchen. “Cooking in Iran” was Evan’s favorite cookbook in 2018. Photo by Andrew Weilert
This book must be Batmanglij’s coming out party, the work that introduces her to a large non-Persian audience. When I started devouring her books in the mid-1980s, she quickly became another culinary “aunt”— a mentor, who like Claudia Roden, Marcella Hazan, and Madhur Jaffrey opened the door to a cuisine I knew nothing about. These women were adventurous, independent, ambitious advocates for the cuisines of their hearts. And they could write in personal ways that drew you into their meticulously researched culinary worlds.
Batmanglij took a cuisine from a country I had never visited—and for political reasons would be unlikely to ever visit—and made me love it, crave it, enjoy cooking it. But why hasn’t she received the same level of attention of these other giants of culinary mentorship? Clearly it’s the problematic political nature of Iran itself, especially during the 1980s, the years when she first started publishing. Images beamed into American living rooms of the American Embassy hostage crisis raised the specter of an oppressive place that many Iranian-Americans, especially here in Los Angeles, had fled.
Baked Onions Filled with Rice and Herbs, from Kurdistan
Over the past three years I’ve received at least ten books that explore Iranian cooking: sometimes as the sole focus, often as part of a look at Central Asia. But this deep volume deserves a special place for those of us who relish learning through eating and cooking. And for Angelenos who have been eating stews, kebabs, and tahdig in restaurants for the past thirty years, this is an opportunity to taste what you can’t order off a menu.
There are some cuisines that translate quite well to the restaurant kitchen. Italian food is one. There are others where the difference between home cooked food and what is presented in the majority of restaurants is more than a gulf. It’s a ravine. I learned this by eating my boyfriend’s mother’s cooking, surrounded by cousins and aunts at the table. The variety of skills and flavors on offer in “Cooking in Iran” is comparable to looking through a kaleidoscope, where before you just saw primary colors. And it’s all filtered through Batmanglij, whose palate is extraordinary. She’s the aunt you want cooking for you. “Cooking in Iran” is the next best thing. Pumpkin preserves, Hamadan
So on to the food. It was in Persian courts that the combination of sweet and sour in a savory context was fully explored and exported to the rest of the world. I often tell those who have never encountered Persian food to imagine the spice of Indian food, while substituting a lavish use of herbs, plus the addition of a sour element. Tartness comes in the form of unripe grapes, barberries, tamarind, vinegar—or the famous dried limes. There are enough pickles and preserves in this book to make up a sub-volume.
From the town of Hamadan are pumpkin preserves, cut into flowers, soaked in pickling lime to keep the flesh crisp—then candied in a rose water scented syrup with pistachios. There is a lavish dried apricot-nut pickle with almonds, hazelnuts, pistachios and walnuts. There are braises like baked onions stuffed with rice and herbs—comforting, but always with a brightening twist like the tarragon garnish here. I love porridges from many countries, but halim is next level. I can’t wait to try the green-flecked version of halim in this book finished with saffron, made with mung beans and kohlrabi from Isfahan. They are depicted as a smear on a puffy flatbread or the enticing sweet and sour glazed chickpea and carrot patties, for which there is also a recipe.
In short, this is a book that will keep you happily busy for years, while introducing you to a giant of culinary prowess.
Be sure and listen to Evan Kleiman’s extended conversation with Najmieh Batmanglij . Post navigation
Minimize Use of Standard Internet Food Delivery
Epistemic Status: Public service announcement. Confident and not sponsored.
Today, I went to one of my favorite local restaurants to find it was closed.
This is not an uncommon occurrence. About a month prior, I lost perhaps my favorite place in the world to go for a nice meal, BLT Prime. Today, I learned I’d lost my favorite Indian place, Old Monk. The list goes on. This has become frequent enough that I’m going to work on a list of places I’m afraid will close, so I can encourage others to help them keep the lights on.
The best way to help keep everyone’s lights on is simple. If you like the restaurant and want those working there to earn a living, and the place to continue to exist, do not order via online services like SeamlessWeb, GrubHub, Delivery.com or Caviar, if there is another way to contact the restaurant. Period.
This is because they take mindbogglingly huge fees out of every order. We’re talking on the order of 20%. I am not one to begrudge a middle man or market creator their reasonable fee. This is not a reasonable fee.
But because customers don’t know, and the store is forced to eat the entire cost or lose the order since customers have been trained by small conveniences and bribes to use the apps and websites, the fees continue to be collected, and the cycle continues. The few places that pass the cost along look super greedy and lose business.
If you would cost your local place $5 to save the cost of a fifteen second phone call, make no mistake. You are defecting. You are playing zero-sum games with those who should be your allies. You are bad, and you should feel bad.
This is way, way, way worse than not tipping where tipping is expected. Not tipping is shirking on the price and pocketing the money. Here you don’t even get the money.
If you are super rich and your time is that valuable, you can tip them 50% (or 500%) and make up for it. In that case, go for it. For the rest of us, seek out the restaurant’s website or if necessary, at least once you know they’re legit, pick up the damn phone. Talking to a human is a small price to pay to support what you get value from.
That’s why the promotions they bombard me with are so rich. How can they give me such deep discounts on almost every order I make? Now I know. They aren’t even always losing money on those orders. The bastards.
In New York City, the pizza places are fighting back using an app called Slice. Slice is essentially the same as the other apps, except it is run by and for pizza places. Thus it only offers local pizza and not other cuisines, but it allows pizza places to avoid the giant fees. As a bonus, they exclude horrible chains from your delivery options. They once sent me a hilarious promotion accusing (very, very guilty) chain pizza stores of ‘crimes against pizza.’
If you can, use Slice. I hope there’s more of these for other types of places in the future. Or better yet, I hope they already exist, in which case tell me in the comments and I’ll update the post.
There are larger principles in play. They are important. But first, be concrete. Start here. 11
CONVECTION OVEN MARKET FORGE SINGLE DECK ELECTRIC / FULL SIZE: (OBO Portland, OR) $2450
QR Code Link to This Post ➤FULL SIZE: CONVECTION OVEN ELECTRIC: ➤ MARKET FORGE SINGLE DECK ELECTRIC BAKERY: ➤ 208 / 240 VOLTS 3 PHASE ALSO OPTIONAL SINGLE PHASE: ➤ VERY CLEAN: ➤ ON HEAVY DUTY STAINLESS STAND: ➤➤ Price $2450 or best offer OBO: ➤➤ YES, YOU CAN SEE UNDER POWER: ➤➤ PLEASE CALL 5O3-28 FOUR-1156 NO TEXT PLEASE: ➤➤ YES, WE CAN LOAD: ALSO ASSIST IN SHIPPING: PLEASE NOTE ABOVE INFORMATION IS FROM SOURCES BELIEVED RELIABLE BUT SHOULD NOT BE RELIED UPON WITHOUT VERIFICATION: YOU ARE WELCOME TO COME BY OUR SHOP IN PORTLAND, OREGON OR SEND YOUR REPRESENTATIVE TO INSPECT THIS ITEM RUN OR OPERATE UNDER POWER BEFORE PURCHASE. IF YOU WOULD LIKE TO FLY IN TO PORTLAND, OREGON TO INSPECT THE ITEM WE ARE LOCATED NEAR THE PDX INTERNATIONAL AIRPORT IN PORTLAND, OREGON. 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BUYER UNDERSTANDS THAT SELLER’S PLACE OF BUSINESS IS IN PORTLAND (MULTNOMAH COUNTY), OREGON AS PART OF THE CONSIDERATION FOR THIS SALE, BUYER AGREES THAT ALL ACTIONS OR PROCEEDINGS ARISING DIRECTLY OR INDIRECTLY FROM THE SALE OF THE WITHIN EQUIPMENT OR ITEM SHALL BE LITIGATED ONLY IN THE MULTNOMAH COUNTY CIRCUIT COURT IN PORTLAND, OREGON, AND THAT SAID COURT SHALL BE THE SOLE AND EXCLUSIVE COURT FOR THE COMMENCEMENT OR MAINTENANCE OF ANY SUCH ACTION. 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Sarv Guna sampann
It is a FANTASTIC property. Location: Located at hitech city, the technical hub of hyderabad. It’s a busy area, with restaurants and shops like Karachi bakery, Burger King, and IKEA near-by. Cabs and auto rickshaws are easily available. Two lemon tree brand’s properties – premiere, and red fox are next to each other in the same property. Overall, it’s a good location. Ambience and check-in: The hotel is beautiful with a huge, sophisticated lobby. It has Lemon tree’s signature citrusy smell which is very refreshing. They have little T-shirts, with creative and funny ideas and lines printed on them. These make a very interesting read. The check-in was smooth. Room: The rooms are spacious, clean, and well lit. They have all modern facilities you would expect and need – nice clean beds, hygienic washrooms, toiletries, iron and iron board, TV, kettle, mini refrigerator, etc. Food: The food is very, very delicious. Their buffet meals are served at the Citrus cafe. The buffet spread is good, and the staff is attentive. They have 2 other restaurants – Republic of Noodles and Kebabs theatre. Republic of noodles is a pan-Asian restaurant, and their food is very authentic and tasty. They have a lot of variety too, and the ambience is very inviting. Kebabs theatre is an Indian food restaurant, decorated in Bollywood theme. It looks very creative. The special quality about this restaurant is that it is handled completely by specially abled people. The food is very sumptuous. Staff: this is the BEST quality of Lemon tree brands. Their staff is warm, with an eye for detail. They go out of their way to make sure every guest has a pleasant stay. Mr. Corbett – the General Manager is a gem of a person. He is such a charming gentleman, who is very keen and sincere in his work. In spite of being super busy (he is the regional head of all lemon tree properties in Hyderabad), he found the time to greet and interact with guests. We got the opportunity to interact with him, and he is so knowledgable, and so humble. It was a real pleasure meeting him. There was a particular personal incident, in which he even made the effort to call us personally and leave a voice message to help us out. Truly, an asset to lemon tree. Mr. Sanjiv – the Housekeeping executive, is such a wonderful person. He takes feedback very positively. This fine gentleman too helped us in a very great way during our stay at Hyderabad, even after we had checked out of the hotel. He is very sweet and goes out of his way to make sure the guests are comfortable. Please meet him while you’re there. He is a fantastic person. We informed him we were going to Tirupati later on. And he made sure our stay there was comfortable as well. Mr. Anjanee – the F&B manager is such an enthusiastic food lover, he makes sure the guests enjoy the food in his restaurants. He attends to guests, discusses food and flavour with them, and acts as the perfect host to the guests in his restaurants. Because of him, we got to taste one of the best thai green curry at republic of noodles. and he is very knowledgeable about international cuisines as well. Also, a special mention for Chefs from Republic of Noodles and kebabs theatre. Thank you so much for amazing food. We’ve made friends for life. Thanks Lemon tree Hitec City.
Hyundai Accent 2019 unveiled
10 February Hyundai Accent 2019 unveiled Hyundai Accent 2019 unveiled Business Photo shows a Hyundai Accent 2019 new model Published 9 February 2019 Shine Lin Aung A Hyundai Accent 2019 new model, assembled in Myanmar, was introduced in Yangon on February 8.
The opening ceremony of Shwe Motor Manufacturing Factory took place at Thamine Junction in Yangon in conjunction with the new car model introduction.
Hyundai Accent 2019 has a 1.4 liter four-cylinder engine. It is fuel-effective and reduces air pollution. The car is installed with six airbags, electronic rear mirrors, a steering with a sound control button, power windows, leather seats, keyless ignition, keyless power door locks and cool and hot systems.
The new model guarantees a distance of 100,000 kilos or three years. Up to the end of February, a Hyundai Accent 2019 will be sold at a special price of K29.9 million with income tax excluded).
Hyundai CEO Kin Sun Bal expressed his delight at the assembling of Hyundai cars in Myanmar adding that efforts would be made to make Hyundai No 1 brand in Myanmar.
The car introduction ceremony was also attended by Yangon Region Chief Minister Phyo Min Thein, Minister for Rakhine Ethnic Affairs Zaw Aye Maung, the Korean ambassador to Myanmar and Hyundai officials,
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It’s a feast fit for the kings
Rajasthan is known for its rich and colourful culture, but food also plays an integral part in the state. This is evident in their elaborate preparations.
To celebrate this grand cuisine, ‘Jamavar’, the Indian restaurant in The Leela Palace, is hosting a Rajasthani Food Festival till February 13 for lunch and dinner. You can choose a-la-carte or the set menu (Maharaja and Maharani menus).
In a-la-carte, we suggest ‘Dal Batti Churma’ and ‘Maas Ke Sooley’ for starters and ‘Dal Panchmael’, ‘Kookre Ka Pulao’ and ‘Dal Maharani’ for mains.
For dessert, try out the ‘Jalebi Rabri’, ‘Ghewar’ or the ‘Malpua Rabri’. If these dishes don’t make your stomach happy, we don’t know what will.
If selecting from the options is difficult, fret not! Make it easy for yourself and go for the set menus.
You can go for the Maharaja menu if you want more seafood on your plate. It has 11 dishes each in the vegetarian and non-vegetarian sections. The ‘Lal Mirch Ka Jheenga’, grilled jumbo prawns marinated with yogurt, saffron and mathania chilli, is soft and flavourful. The texture of the prawn was a little different but it is worth a try. So is the ‘Lehsuni Kookra’. The garlic flavoured chicken kebab is quite delectable.
If you are a seafood fan, you might also like the prawn tossed in onion, tomato and green coriander, called ‘Jheenga Hariyalo Masala’. Don’t miss out on Rajasthani special ‘Laal Maas’. Prepared the traditional way with just mathania chilli, this dish is a classic.
Vegetarians can look for the ‘Hara Chana Kebab’, which is green peas kebab. It was soft and very tender. The ‘Paneer Sikwa’ is another dish you can try. It was flavourful but if the paneer was a little softer, the spices would have perhaps been absorbed better.
You can also opt for the ‘Maharani menu’ and relish chicken dishes like ‘Kookre Ke Soole’ and ‘Kookra Khatta’.
Dishes like ‘Bhune Chaat’, ‘Methi Papad’, ‘Akkhi Bhindi’ and ‘Dal Maharani’ are popular picks from the vegetarian section. Include the assorted Indian bread basket to your meal for a wholesome experience.
Rajasthani cuisine is not complete if you haven’t yet tasted the traditional and very popular stuffed ‘lal mirch ka achaar’. You could also try the garlic chutney. Though a little strong in taste, it is a must-try.
Yes, it is a lot of food. We too were stuffed but as they say, there is always room for dessert. The traditional ‘Ghewar’ is the perfect way to finish your meal.
The set menu is priced at Rs 5,000 plus taxes for the Maharaja menu and Rs 4,500 plus taxes for the Maharani menu.
Where: Jamavar, The Leela Palace, Old Airport Road.
When: Till February 13 (lunch and dinner).
These mouth-watering food podcasts tell you the stories behind the things we eat
If you watch TV at all, you’ve probably watched a food show. Maybe it was one of those Discovery channel documentaries that showed you dhabas around the country. Perhaps it featured foul-mouthed chefs or polite British people running cooking competitions. Or maybe you just like watching Tasty-style “recipe videos” . Whatever the format, it’s clear that people like watching others make or talk about food. Is that true for audio too?
Cooking competitions may not exactly work well for the medium, and although recipe shows exist, you would probably prefer skimming text if want one. But the first category – documentaries that take a deep dive into food, conversations that use what we eat to understand culture and interviews that draw out a person’s background through their cooking – is thriving.
One of India’s best and most consistent podcasts covers exactly this territory. Food writer Vikram Doctor hosts The Real Food Podcast , which offers short 15-20 minute explorations of everything from the flavours of Indian honey to why every Indian community claims it makes the best papad.
This isn’t an “exotic food” podcast. While Doctor has occasionally looked at the cuisine of a specific community, most of the stories are about things that we would consider much more mundane. Here are…
‘Chocolate is all about love after all’ #AsiaNewsNetwork
‘Chocolate is all about love after all’ #AsiaNewsNetwork ‘Chocolate is all about love after all’ #AsiaNewsNetwork Life Published 10 February 2019 Niche chocolate shop Piaf readies for big day, Valentine’s Day
Souel: The Korea Herald/ #AsiaNewsNetwork – Stepping inside chocolate shop Piaf, the aroma of chocolate fills the nose. The smell is captivating, exciting even those who are not sweet-toothed.
The floor plan of the chocolate paradise is relatively simple, without chairs or tables. The furnished atmosphere resembles that of a fine jewelry boutique.
A lone refrigerated showcase stands at the center, open without a glass cover on top. Inside, the stainless steel case is jeweled with a variety of chocolate confections. A chocolatier picks up the pieces customers choose with a pair of silver tongs and places them on a silver tray.
“Keeping the chocolates in a case without a cover is not easy, but this allows the customers to fully experience the color and the scent of chocolates,” said owner-chef chocolatier Ko Eun-soo of Piaf Artisan Chocolatier, also known simply as Piaf, in Sinsa-dong, Seoul.
As you might have guessed, the chocolate shop is named after French singer Edith Piaf. Her songs, including classics “Non, Je Ne Regrette Rien” and “La Vie En Rose,” are the only ones on the playlist.
“Have you seen the film ‘La Vie en Rose?’ Piaf’s life had been all about love. Chocolate is all about love after all, too,” Ko said, explaining why he named the shop Piaf. “Customers usually visit the shop to buy chocolates as presents, especially for their lovers. It is for special occasions, to make the moments extra special.”
Piaf, which opened in 2011, positions itself at the luxury end of the market, with chocolates priced between 2,000 won to 3,000 won ($2.68).
“These chocolates are not meant to be eaten all at once. You have to take your time, fully feeling the texture, scent and flavor with each bite,” Ko said.
For Ko and his staff, this is the busiest time of the year as they prepare for the big day, Feb. 14 — Valentine’s Day. According to Ko, a large percentage of their sales are generated on the day. Each year, they come up with fresh yet romantic ways to curate their chocolate.
In 2015, Annie Atkins, a graphic designer who worked on the film “The Grand Budapest Hotel,” created the package for Piaf’s limited-edition chocolates for Valentine’s Day.
This year, Piaf has collaborated with trendy culinary establishments, creating new flavors that mix chocolate with coffee, cocktail, cake, ice-cream and other treats.
Piaf’s daily selection is diverse, ranging from citron to rooibos and salted caramel.
From the regular menu, double vanilla is Ko’s all-time favorite. The chocolate bonbon holds two types of vanilla flavors, Madagascar and Tahiti. Separated into two different ganache layers, the vanilla flavors burst inside the mouth, creating an entirely new flavor.
Another signature item is salted praline. Ko enthusiastically compliments the chocolate, saying the bestseller made Piaf what it is today. As with the salted caramel, Ko uses fleur de sel imported from France to create a satisfying salty sweetness.
Figs and port is another specialty, created with a dark chocolate coverture to create a fruity, rich flavor.
It may surprise many to learn that Ko, who studied computer entineering, launched a tech startup in the 2000s. Though he had taken an extreme career turn, Ko reckons the academic experience is helpful for his current work.
“Chocolate-making is a complex, intricate work that requires precision and quick judgement skills. My days of studying science and mathematics is really helping me out these days,” he said.
Piaf’s chocolate are sold exclusively at the Sinsa-dong store. Though there were offers from department stores, Ko is sure that this is the only place he belongs, as of now.
“Branching out could be nice, but this is what I can handle for now. If I scale things up, I may not be able to take care of what I should, losing the customers’ trust,” the chocolate maker said.
Though the local dessert market has been growing steadily, Ko says there still is a long way to go. For instance, imported chocolate brands from Belgium, Switzerland and the US are big players in the chocolate scene here.
According to the artisan, mass-produced chocolates have their limits, containing certain amounts of preservatives. The chocolates have to last on shelves and last even longer when taken home by customers.
“I am not saying that those chocolates are bad. But people should recognize that artisanal chocolates are on another level from the factory-produced ones,” Ko said. “Chocolate is a very sensitive delicacy that requires precise handling, calculation and a great amount effort.”
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