I am a working student

      Reflect on my learning experiences when I am a student either in a school or in a college.I am probably remember best the planned classes and the bells ringing to mark the end of each class period.  I also had the teacher” teaching” me and  taking me through the lesson in a systematic manner.  However, at open distance learning, the situation will be very different.  I have to play the lead role; manage my learning; indicate to my tutor my learning preference and strategies’ to be a successful open and distance learner.

       Self-managed learning requires me to study independently according to my time availability.  Teaching materials provided include specially constructed printed modules as the main source of learning.  These are supplemented by other reading materials both printed and digital

    I am encouraged to become an independent learner.  As an independent learner, I am expected to be able to do my own thinking.  I am expected to study independently on my own or via group-learning methodologies.

       As a self-managed learner, I should be able to make the most of my learning experiences to succeed and at the same time, cope with my daily routine.  Whether or  not I am a working student, I now have greater responsibility towards my programme of study.

Life begin at 40

Life begin at 40
My name is Hazri bin Haron, you can call me Hazri. I was borned in Segamat Johore on the 14th of January 1971. I am 40 years old but still young at heart.

Recipe: Assam Pedas Pomfret
Ingredients:

1 pomfret (1/2 pound to 1 pound)
10 small okras
1 tomato (cut into wedges)
1 teaspoon of fish curry powder
2 sprigs of daun kesum (Vietnamese mint/Vietnames coriander)
5 tablespoons of cooking oil
1 tablespoon of palm sugar/sugar
Salt to taste

Spice Paste:
1 clove garlic
1 stalk of lemon grass (white part only)
4 shallots
8-10 dried chillies (depends how spicy you like)
1/2 tablespoon of belacan (prawn paste)
Tamarind Juice:
1 1/4 cup of water
Tamarind pulp (size of a small ping pong ball)
Method:

1. Pound the spice paste with mortar and pestle or grind them in a food processor. Set aside.
2. Soak the tamarind pulp in warm water for 15 minutes. Squeeze the tamarind pulp constantly to extract the flavor into the water. Drain the pulp and save the tamarind juice.
3. Heat oil and fry the spice paste for 2 minutes or until fragrant.
4. Add the tamarind juice, fish curry powder and bring to boil.
5. Add the tomato wedges and okras and bring to boil.
6. Add the fish, salt, and palm sugar/sugar.
7. Simmer on low heat for 5 minutes or until the fish is cooked.
8. Serve hot.

 http://rasamalaysia.com/recipe-assam-pedas-fish/

1. http://rasamalaysia.com/recipe-assam-pedas-fish/