MY ICT IN MALAYSIA SOCIETY

LAPTOP



A laptop computer (also known as a notebook computer) is a small mobile computer, typically weighing 3 to 12 pounds (1.4 to 5.4 kg), although older laptops may weigh more. Laptops usually run on a single main battery or from an external AC/DC adapter that charges the battery while it also supplies power to the computer itself, even in the event of a power failure. This very powerful main battery should not be confused with the much smaller battery nearly all computers use to run the real-time clock and backup BIOS configuration into the CMOS memory when the computer is without power.
Laptops contain components that are similar to their desktop counterparts and perform the same functions, but are miniaturized and optimized for mobile use and efficient power consumption, although typically less powerful for the same price. Laptops usually have liquid crystal displays and most of them use different memory modules for their random access memory (RAM), for instance, SO-DIMM in lieu of the larger DIMMs. In addition to a built-in keyboard, they may utilize a touchpad (also known as a trackpad) or a pointing stick for input, though an external keyboard or mouse can usually be attached.



Desktop replacement

An Apple 17' MacBook Pro is often used as a desktop replacement.
Main article: Desktop replacement computer
A replacement computer is a personal computer that provides the full capabilities of a desktop computer while remaining portable. They are often a larger, bulkier laptop. Because of their increased size, this class of computer usually includes more powerful components and a larger display than generally used in smaller portable computers and can have a relatively limited battery capacity (or none at all). Some use a limited range of desktop components to provide better performance per dollar at the expense of battery life. These are sometimes called desknotes, a portmanteau of the words "desktop" and "notebook," though the term is also applied to desktop replacement computers in general.[1]
Powerful laptops are meant to be mainly used for fun and infrequently carried out due to their weight and size; the latter provides more space for powerful components and a big screen, usually measuring 17–20 inches (43–51 cm). Desktop replacements tend to have limited battery life, rarely exceeding three hours, because the hardware is not optimized for efficient power usage. Sometimes called a luggable laptop. An example of a desktop replacement computers are gaming notebooks, which are designed to handle 3D graphic-intensive processing for gamers.


Subnotebook

Sony VAIO C1 subnotebook.
Main article: Subnotebook
Laptops weighing typically between 0.8 to 2.7 kg and a screen of 6.4 to 13.3 inches diagonally. A subnotebook is a small and lightweight portable computer, with most of the features of a standard laptop computer but smaller. The term is often applied to systems that run full versions of desktop operating systems such as Windows or Linux, rather than specialized software such as Windows CE, Palm OS or Internet Tablet OS.
Subnotebooks are smaller than laptops but larger than handheld computers and UMPCs. They often have screens around 10.6" (26.92 cm) (diagonal) and weigh less than 1 to 2 kg, as opposed to full-size laptops with 14.1" (35.81 cm) or 15.4" (39.12 cm) screens that typically weigh 2 kg or more. The savings in size and weight are usually achieved partly by omitting ports or having removable media/optical drives; subnotebooks are often paired with docking stations to compensate.
Subnotebooks have been something of a niche computing product and have rarely sold in large numbers until the 2007 introduction of the Asus Eee PC and the OLPC XO-1.[2]

References
1- "Desktop notebooks stake their claim, accessed October 19, 2007
2-"One million OLPC laptop orders confirmed". ITworld.com. Retrieved on 2008-05-10.
3-"Game Hardware". Retrieved on 2008-05-10.
4-"Notebook OEM/ODM relationships". Retrieved on 2007-06-28.

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Raya Recipe

Cornflake Macaroons

Ingredients :

1 egg
100g castor sugar
1/8 tsp vanilla essence
1/4 tsp salt
180g honey-coated cornflakes, crushed
Sugar decorates
Small paper cups

Method :

Preheat oven to 150°C. Line baking trays with non-stick parchment paper.Beat egg, sugar, vanilla essence and salt until light and creamy. Gradually beat in crushed cornflakes to make a moist and crumbly mixture.Drop a teaspoon of mixture (push through a small mould and pinch up with your fingers into a small pyramid) onto the lined baking trays. Top up the macaroons with sugar decorates.Bake in preheated oven for 20 minutes or until just beginning to brown. Gently loosen macaroons with a spatula and transfer onto a wire rack to cool.


Rendang Tok (Perak)

Ingredients :

50g cumin
50g coriander seeds
40g fennel seedsSpice paste
150g shallots
100g galangal, sliced
30g ginger, sliced
30g fresh turmeric root, sliced
40g dried red chillies, seeded and soaked
40g garlic
100ml oil
5cm cinnamon stick
4 star anise
10 cloves
30g black peppercorns, crushed
1 kg beef, cut into cubes
1 litre thick coconut milk
3 stalks lemongrass, crushed
1 teaspoon sugar or to taste
2 teaspoons salt or to taste
250g freshly grated coconut, dry-roasted and pounded to make kerisik
200g coconut shavings, dry-roasted until lightly browned
2 turmeric leaves, roughly torn

Method :

In a dry wok or pan, fry the coriander seeds, fennel seeds and cumin separately, until aromatic. Grind all the seeds together until powdery. Set aside. Blend the spice paste ingredients finely.Heat the oil in a wok over low heat. Fry the cinnamon, star anise and cloves until fragrant. Add the spice paste, peppercorns and the ground coriander seeds, fennel seeds and cumin. Cook, stirring, until fragrant – about 5-10 minutes.Add the beef, coconut milk and crushed lemongrass. Cook over medium heat, stirring occasionally, until gravy is thick and beef is tender. Season to taste with sugar and salt. Add the kerisik, toasted coconut shavings and turmeric leaves. Lower heat and cook, stirring continuously, until rendang is dry and oil appears.


Kerabu Aidilfitri

Ingredients :

150g squid, cleaned and cut into 1cm slices
300g medium-sized prawns, shelled
200g steamed chicken meat, shredded
12 cilipadi, thinly sliced
1 big onion, thinly sliced
3-4 kaffir lime leaves (daun limau purut), finely sliced

Sauce:

3 tbsp lime juice
2 tsp fish sauce
1/2 tsp light soya sauce
A dash of pepper
2 tsp sugar
2 tsp sesame oil

Garnishing:

Coriander leaves
Chopped spring onions
Chilli slices
1 ginger flower (bunga kantan), thinly sliced

Method :

Parboil squid and prawns till cooked. Drain well.Mix sauce ingredients in a mixing bowl. Add cilipadi, squid, prawns and chicken meat and onion slices and kaffir lime leaves. Stir to combine.Dish out onto a platter and add garnishing.