Sunday, June 16, 2013

Review: Man of Steel

Hello, long time no post. All in One Blog back here to repost a movie review. And it is Man of Steel. Here you go, fivers! ^^

Zack Snyder and Christopher Nolan have reimagined Superman on a grandiose scale for the 21st century. But what about the innocent pleasures of the original character?

It must be the last act of superhero revisionism: abolishing the word "super". In this new movie directed by Zack Snyder, and produced and co-written by Christopher Nolan, the letter on our hero's chest doesn't mean what we all thought it meant. This is no English S, but a Krypton symbol denoting hope. The word "Superman" is stutteringly or suspiciously pronounced, like "the bat man" in the Dark Knight movies. He is referred to by his earthling name, Clark, or his Krypton name, Kal-El, or even as the "alien", by the frowning Pentagon brass. This is a 21st-century superhero who must steel himself against the agonies of being misunderstood by the people he is trying to help.

The origin myth is perhaps the most interesting part of any superhero story; for some, the only interesting part. Snyder has created a colossal, grandiose genesis for the Man of Steel, a titanic Moses-out-of-Nietzsche tale, a planet-clashing spectacle that is seen perpetually through a glowing, lens-flaring light: the opposite of the twilight of the gods – the daybreak of the titans. We go way, way back, substantially before Clark Kent coolly makes his career leap into journalism, joining the Daily Planet as a "stringer", a move that incidentally shows that CV-faking must be one of his superpowers.

There are some striking ideas and images, and interesting casting for the chief role. To go with his gym-built, digitally assisted pecs, abs and thighs, Britain's Henry Cavill has a thin, intriguingly pale and sensitive face, with a buttock-cleft on his nose, like George Osborne, a nose that will surely make him very identifiable up close in the Planet newsroom, chunky glasses or no chunky glasses. Cavill's Clark has an fraught relationship with his tough foster-mom and troubled foster-dad: nice performances from Diane Lane and Kevin Costner. He faces off satisfyingly with his terrifying Krypton enemy, General Zod, of whom more in a moment. But this story doesn't quite have the wit of Joss Whedon's assembly of Avengers, nor the gothic seriousness of Nolan's Dark Knight, and the all-important romantic spark with Lois Lane, played by Amy Adams, sadly isn't there. There's naturally a lot of swooping and flying: compulsory for 3D films.Snyder and Nolan have modified the beginning of the story so that a primal clash has been designed into the narrative from the get-go. (There is, as yet, no sign of the famous adversary Lex Luthor, although keen-eyed observers will later note trucks on the streets of the Metropolis belonging to "Lexcorp".) The planet Krypton is dying, because of environmental issues. Dignified soldier-statesman Jor-El rails against mismanagement of the planet's resources; he is played by Russell Crowe with a posh British accent, presumably hailing from a part of the planet far distant from that of General Zod, played by Michael Shannon with an American accent. Zod uses the crisis to launch a failed mutiny against the planet's revered leaders.

At the same time, Jor-El and his grieving wife, Lara Lor-Van (Ayelet Zurer), launch baby Kal-El in a tiny escape capsule as the planet is consumed by fire. The child finally arrives on Earth to be named Clark Kent, and the rest is history, remembered and effectively narrated in flashback glimpses by traumatised, grownup Clark. But it isn't long before Zod reappears and makes his way to Earth with intergalactic dominion on his mind. The Man of Steel decides his loyalties are with his new friends: the Earthlings, who are nonetheless suspicious. Shannon does what he does as Zod, and this role has reasserted this actor's virtual monopoly on scary-with-a-touch-of-integrity roles. He certainly won't be getting the Gene Kelly part in any upcoming remake of Singin' in the Rain. Zod's head-butting confrontations with Superman, and indeed Jor-El, always look plausible, and I liked Kal-El's epiphany of horror as he realises what Zod's intentions are: a Pol Pot-style heap of skulls.Lois Lane is a pretty supercilious star journalist, on the trail of the Man of Steel ever since rumours of his adolescent feats of strength started to leak out, and prone to temper tantrums with her editor, Perry White, played by Laurence Fishburne. "I'm a Pulitzer prize-winning reporter!" she yelps. "Then act like it!" booms Perry. That, of course, is what Amy Adams thinks she's doing, but her role is sketchily conceived in this fanboy creation.

This is a great, big, meaty, chewy superhero adventure, which broadly does what it sets out to do, though at excessive length. What I missed were the gentle, innocent pleasures of Superman's day-to-day crimefighting existence, depicted in normal sunlight and in primary colours: the bullets exploding harmlessly on the chest, the casually lifted automobile, the look of horror on the faces of low-level bad guys, the awestruck Rockwell kid's gratitude. Due to the cataclysmic battle in this film, much of the Man of Steel's mystery and novelty have been used up. Subsequent adventures may lose altitude.

Source: http://m.guardian.co.uk/film/2013/jun/13/man-of-steel-review
Reposted by: barabere on fivegrades.blogspot.com

That's it, fivers! What do you think? Have you watched it? Just share here your comment. See you again on the upcoming post at All in One Blog. ^^

Wednesday, June 12, 2013

Let's learn more about Bacang!

Good morning, fivers! Do you know what day is today? Wednesday, yes. Lol. But, for chinese people, from the lunar calendar, today is the fifth day of the fifth month. We have Bacang on this day. Special dish, because we only have it once a year. So, today All in One Blog will repost about it. Let's learn more about this delicious food~ ^^

Origin
Alternative name(s): bakcang, bacang, zang, nom asom
Place of origin: China
Region or state: Chinese-speaking areas
Details
Main ingredient(s): Glutinous rice stuffed with different fillings and wrapped in bamboo or reed leaves
Variations: Chimaki, Lotus leaf wrap, Bánh tẻ, Bánh tét, Bánh chưng

Zongzi (or simply zong) (Chinese: 粽子) is a traditional Chinese food, made of glutinous rice stuffed with different fillings and wrapped in bamboo, reed, or other large flat leaves. They are cooked by steaming or boiling. In the Western world, they are also known as rice dumplings or sticky rice dumplings.Laotians, Thais, (who call them Bachang) and Cambodians (who call them nom chang) have also assimilated this dish by borrowing it from the local overseas Chinese minorities in their respective nations. In Singapore, Indonesia, and Malaysia, they are known as bakcang, bacang, or zang (Chinese: 肉粽; Pe̍h-ōe-jī: bah-chàng), a loanword from Hokkien, a Chinese dialect commonly used among Indonesian-Chinese, rather than Mandarin. Along the same lines, zongzi are more popularly known as machang among Chinese Filipinos in the Philippines.

Origins
Zongzi (sticky rice dumplings) are traditionally eaten during the Dragon Boat Festival (Mandarin: Duānwǔ; Cantonese: Tuen Ng), which falls on the fifth day of the fifth month of the lunar calendar (approximately late-May to mid-June), commemorating the death of Qu Yuan, a famous Chinese poet from the kingdom of Chu who lived during the Warring States period.

Known for his patriotism, Qu Yuan tried unsuccessfully to warn his king and countrymen against the expansionism of their Qin neighbors. When the Qin general Bai Qi took Yingdu, the Chu capital, in 278 BC, Qu Yuan's grief was so intense that he drowned himself in the Miluo river after penning the Lament for Ying. According to legend, packets of rice were thrown into the river to prevent the fish from eating the poet's body.

Description
The shape of zongzi range from being approximately tetrahedral in southern China to cylindrical in northern China. Wrapping a zongzi neatly is a skill that is passed down through families, as are the recipes. Making zongzi is traditionally a family event of which everyone helps out.

While traditional zongzi are wrapped in bamboo leaves, the leaves of lotus, maize, banana, canna, shell ginger and pandan leaves sometimes are used as substitutes in other countries. Each kind of leaf imparts its own unique smell and flavor to the rice.

The fillings used for zongzi vary from region to region, but the rice used is always glutinous rice (also called "sticky rice" or "sweet rice"). Depending on the region, the rice may be lightly precooked by stir-frying or soaked in water before using. In the north, fillings are mostly red bean paste and tapioca or taro. Northern style zongzi tend to be sweet and dessert-like. Southern-style zongzi, however, tend to be more savory. Fillings of Southern-style zongzi include salted duck egg, pork belly, taro, shredded pork or chicken, Chinese sausage, pork fat, and shiitake mushrooms.

Fillings:
Mung beans, split and dehulled
Red bean paste
Jujubes
Char siu (Chinese barbecued pork)
Chinese sausage
Salted pork fat
Chinese black mushrooms
Salted duck eggs
Chestnuts
Cooked peanuts
Conpoy (dried scallops)
Red-cooked pork
Chicken

Zongzi need to be steamed or boiled for several hours depending on how the rice is made prior to being added, along with the fillings. However, as the modes of zongzi styles have traveled and become mixed, today one can find all kinds of zongzi at traditional markets, and their types are not confined to which side of the Yellow River they originated from.

Variations
"Jiaxing zongzi" (嘉兴粽子): It is one famous kind of zongzi in mainland China named after the city Jiaxing. The filling is typically pork but also can be Mung beans, Red beans or Salted duck eggs.

Jia zong (假粽): Instead of glutinous rice, balls of glutinous rice flour (so no individual grains of rice are discernible) are used to "contain" the fillings of the zongzi. These zongzi are typically smaller than most, and are much stickier.

Jianshui zong (碱水粽): Meaning "alkaline water zong," these are typically eaten as a dessert item rather than as part of the main meal. The glutinous rice is treated with lye water (aqueous sodium hydroxide), or potassium carbonate, giving them their distinctive yellow color. Jianshui zong typically contain either no filling or are filled with a sweet mixture, such as sweet bean paste. Sometimes, a certain red wood sliver (shu mok) is inserted for color and flavor. They are often eaten with sugar or light syrup.

Nyonya zong (娘惹粽): A specialty of Peranakan cuisine, these zongzi are made similarly as southern zongzi. However, the filling is typically minced pork with candied winter melon, ground roasted peanuts and a spice mix.

Taiwan zongzi (臺灣粽): The northern Taiwanese zongzi (北部粽) are wrapped with husks of "Phyllostachys makinoi" bamboo (桂竹籜), then steamed; southern Taiwanese zongzi (南部粽) are wrapped with leaves of Bambusa oldhamii (麻竹葉), then boiled.

Source: http://en.m.wikipedia.org/wiki/Zongzi
Reposted by: barabere on fivegrades.blogspot.com

Wow! It did give you a lot of info about zongzi right? Or we usually call it as bacang for Indonesian-chinese ^^ So, how was it? Wanna try some, fivers? I have eaten two piece already! Lol. Okay, that's all the reposted about Bacang at All in One Blog! See you again~

Monday, June 10, 2013

Hallyu Wave : Get to know about Idol Group

Hello, fivers! We ever mentioned about hallyu wave or korean wave, right? And we did post about korean dish. Now, we gotta post one of the thing which is also included in the hallyu wave. What is it? The most popular nowadays, it is South Korean Idol Group. Check it out here at All in One Blog!

A South Korean idol, or K-pop idol, is a popular K-pop celebrity trained under a "factory-like" system, after having passed various stages of auditions held by South Korean talent agencies such as SM Entertainment, YG Entertainment, and JYP Entertainment. According to The Vancouver Observer, the stereotypical K-Pop idol is "incredibly young, good-looking, and able to carry a melodramatic note."

Characteristics
Training system
According to ABC News, every week hundreds of "wannabe stars" turn up at global auditions held by SM Entertainment to sing and dance for a chance at K-pop stardom. Those who successfully go through a few rounds of audition will have the chance to sign long term contracts and enter a training programme that lasts for years. The journey to stardom often starts around age 9 or 10, when tightly supervised trainees begin dance and voice classes at night and live together while attending school. The cost of discovering and training one member from the K-Pop idol group Girls' Generation amounted to a total of 3 billion won (US$2.6 million).

Besides attending regular classes, trainees spend many hours a day learning music, choreography and sometimes foreign languages including Japanese and English, because K-pop music is often produced for overseas export. Many trainees prefer to drop out of school in order to devote their time and energy to achieve their goal of becoming a K-pop idol.

Reported earnings
Some of the highest earning K-pop idols receive an annual income of a million US Dollars from royalties alone. Other sources of income include sponsorship deals, endorsements and concerts. According to The Korea Times, once a K-pop music video attracts more than a million views, it will "generate a meaningful revenue big enough to dole out profits to members of a K-pop group.

Effects on sasaeng fans
To some outside the fan community, it may seem irrational for sasaeng fans to stalk their idols when they can just see them in concerts. However, during public appearances like in concerts, K-Pop idols are usually surrounded by their managers who will do almost everything to stop fans from getting too close. Also competition is high as the idols tend to be surrounded by hundreds, or in some cases, thousands of sasaeng fans, and the chance of a private interaction with their idol is extremely low. However, after these public appearances, opportunities will start to present itself as fans disperse and the idols' managers take a break. According to the South Korean web portal Nate, even celebrities have to pull over at one on a five hour, long distance route. At this point the sasaeng fans will then be able to bombard their favourite K-Pop idols with gifts and exchange a few words with them, with almost no restrictions and no competition from other sasaeng fans.

According to The Seattle Times, during a K-pop concert at the DAR Constitution Hall in Washington, D.C., "teens swarm against the stage", holding their cellphone cameras "aloft, ready to fire", and describes how in nervous anticipation, a fan girl "squeals, unleashing a torrent of Oh, my Gods! and a wave of synchronized bouncing" and shouting "You're so freaky sexy!" The atmosphere is feverish, and heavy with hormones. The fans – mostly teenagers, almost entirely girls – brandish camera phones with furious focus, and modulate the intensity of their shrieks as each boy-singer appears onstage.

Recognition
Due to the massive amount of support from their fans, K-Pop idols are beginning to receive considerable media attention. For example, the BBC wrote that "Korean stars are beating a path to Japan, America and Europe".

In the past few years, K-pop has shown a creeping global influence ever since Korean films, soap operas and “K-Pop” music idols took Asia by storm over the past decade. But the hallyu – or “Korean wave” as the phenomenon is known in Asia – is now spreading to continental Europe, the United States and the United Kingdom. Social media platforms like YouTube and Twitter have become crucial tools for K-Pop idols to reach audiences in the West.

Usage of the termThe English language state-controlled newspaper China Daily calls Super Junior and Miss A "South Korean pop idols" and the Borneo Post calls Bigbang a "K-pop idol".

The Wall Street Journal also acknowledges Danny Im as a "former K-pop idol". and The Seattle Times published an article with the headline "American teenager with illness meets K-pop idols".

Source: http://en.m.wikipedia.org/wiki/South_Korean_idol
Reposted by: barabere on fivegrades.blogspot.com

So, do you have any favorite idol? You may share it here, fivers. See you on the next post at All in One Blog!

Sunday, June 9, 2013

About this little Macaron

Hello, fivers! It's Sunday! What are you planning to do? How about looking at this short repost about Macaron? All in One Blog repost this little one, Macaron, for you! ^^

Origin
Place of origin: France
Creator(s): Pierre Hermé (of the above pictured specimen)

Details
Type: Confectionery
Main ingredient(s)
Biscuit: Egg whites, icing sugar, granulated sugar, almond powder or ground almond, food coloring
Filling: buttercream, ganache, or jam

A macaron (French pronunciation: ​[makaˈʁɔ̃]) is a sweet meringue-based confection made with eggs, icing sugar, granulated sugar, almond powder or ground almond, and food colouring. It is also called Luxemburgerli. The macaron is commonly filled with ganache, buttercream or jam filling sandwiched between two Bicuits. The name is derived from the Italian word macarone, maccarone or maccherone, the Italian meringue.The confection is characterised by smooth, squared top, ruffled circumference (referred to as the "foot" or "pied"), and flat base. It is mildly moist and easily melts in the mouth. Macarons can be found in a wide variety of flavors that range from the traditional (raspberry, chocolate) to the new (foie gras, matcha). The fillings can range from jams to ganache to butter.

The macaroon is often mistaken as the macaron; many have adopted the French spelling of macaron to distinguish the two items in the English language. However, this has caused confusion over the correct spelling. Some recipes exclude the use of macaroon to refer to this French confection while others think that they are synonymous.

History
Although predominantly a French confection, there has been much debate about origins. Larousse Gastronomique cites the macaron as being created in 1791 in a convent near Cormery. Some have traced its French debut back to the arrival of Catherine de' Medici's Italian pastry chefs whom she brought with her in 1533 upon marrying Henry II of France.

In the 1830s, macarons were served two-by-two with the addition of jams, liqueurs, and spices. The macaron as it is known today, composed of two almond meringue discs filled with a layer of buttercream, jam, or ganache filling, was originally called the "Gerbet" or the "Paris macaron." Pierre Desfontaines of the French pâtisserie Ladurée has sometimes been credited with its creation in the early part of the 20th century, but another baker, Claude Gerbet, also claims to have invented it.

French regional variations
Several French cities and regions claim long histories and variations, notably Lorraine (Nancy and Boulay), Basque Country (Saint-Jean-de-Luz), Saint-Emilion, Amiens, Montmorillon, Le Dorat, Sault, Chartres, Cormery Joyeuse and Sainte-Croix in Burgundy.

Macarons d'Amiens, made in Amiens, are small, round-shaped biscuit-type macaroons made from almond paste, fruit and honey, which were first recorded in 1855.

The city of Montmorillon is well known for its macarons and has a museum dedicated to it. The Maison Rannou-Métivier is the oldest macaron bakery in Montmorillon, dating back to 1920. The traditional recipe for Montmorillon macarons remains unchanged for over 150 years.

The town of Nancy in the Lorraine region has a storied history with the macaron. It is said that the abbess of Remiremont founded an order of nuns called the "Dames du Saint-Sacrement" with strict dietary rules prohibiting the consumption of meat. Two nuns, Sisters Marguerite and Marie-Elisabeth are credited with creating the Nancy macaron to fit their dietary requirements. They became known as the 'Macaron Sisters' (Les Soeurs Macarons). In 1952, the city of Nancy honored them by giving their name to the Rue de la Hache, where the macaroon was invented.

Switzerland
In Switzerland the Luxemburgerli (also Luxembourger) is a bit smaller as a French macaron, and it is said to be lighter and more airy in consistency.

Japan
Macarons in Japan are a popular confection known as "makaron". There is also a version of the same name which substitutes peanut flour for almond and is flavored in wagashi style, widely available in Japan.

Korea
Macarons are popular in South Korea, pronounced as "ma-ka-rong" in Korean. To add a rather Asian flavor, green tea powder or leaves are used to make green tea macarons.

Popularity
In Paris, the Ladurée chain of pastry shops has been known for its macarons for about 150 years. In France, McDonald's sells macarons in their McCafés (sometimes using advertising that likens the shape of a macaron to that of a hamburger). McCafé macarons are produced by Château Blanc, which, like Ladurée, is a subsidiary of Groupe Holder, though they do not use the same macaron recipe.

Outside of Europe, the French-style macaron can be found in Canada and the United States.

In Australia, Adriano Zumbo along with the TV series MasterChef have seen the macaron become a popular sweet treat, and it is now sold by McDonald's in its McCafe outlets.

Sample recipe
2/3 cup almond meal or ground almonds
1 1/2 cups powdered sugar
3 large egg whites at room temperature and preferably aged up to 3 days
5 tablespoons granulated sugar
1 teaspoon vanilla extract

Bibliography
Meyers, Cindy: The Macaron and Madame Blanchez. In: Gastronomica. The Journal of Food and Culture, Vol. 9, No. 2 (Spring 2009), pp. 14–18, University of California Press.

Jurafsky, Dan: Macarons, Macaroons, Macaroni. The curious history. In: Slate, November 16, 2011. (About the history of the macaron.)

Source: http://en.m.wikipedia.org/wiki/Macaron
Reposted by: barabere on fivegrades.blogspot.com

How is it? Are you a macaron lover? I hope this will give you more info about this little one. See you on the next post, fivers, at All In One Blog! ^^

Saturday, June 8, 2013

Review: Now You See Me

Happy Saturday, fivers! What will you watch for this Saturday night? Are you curious with Now You See Me movie? Just read this below review. We repost this for you at All in One Blog! ^^

Cast: Morgan Freeman, Isla Fisher, Michael Caine, Mark Ruffalo, Jesse Eisenberg, Woody Harrelson
Director: Louis Leterrier

SPOILER ALERT
Come to think of it, Hollywood films and magic shows have something in common: You pay your money, and you want to believe. Even if it's exceedingly hard to do.

At the start of Now You See Me, a magic-themed heist movie with a high-powered cast including Morgan Freeman, Michael Caine, Mark Ruffalo, Jesse Eisenberg and Woody Harrelson, you really want to believe. The idea is fresh, the introductory scenes enticing.

Plus, the actual magic performances that anchor the film, directed by Louis Leterrier, are fun — and for a while you almost forget that you're merely watching other people watch a magic show.

But then the dialogue turns formulaic, the plot gets increasingly hard to follow — even a film about magic needs an underlying logic — and character development seems to come to an utter halt, with interesting possibilities left unexplored.

It all builds up to a dramatic reveal at the end, one that, like the traditional rabbit in the hat, you weren't expecting. But by then, it's a bit too late. You've already disengaged.
It's too bad, because the film has a great premise. Four professional illusionists are called together by a mysterious leader. Eisenberg is the cocky sleight-of-hand wizard who likes to run things and take all the credit. (Stop thinking about Mark Zuckerberg — wrong movie!) Isla Fisher is his former assistant, and an escape artist. Harrelson is an expert hypnotist, and Dave Franco is the talented street magician.

Soon they're a formidable team: The Four Horsemen. They thrill a magic-show crowd in Las Vegas with a tantalizing heist that involves robbing a bank in Paris by "teleporting" a man from the audience across the pond, then rewarding the crowd with stolen euro notes.

Enter Ruffalo's rough-edged FBI agent, Dylan Rhodes, who swigs liquor and coffee and Alka-Seltzer, partnered by a winsome French Interpol agent with the odd name of Alma Dray, played by Melanie Laurent. She's not all that believable, though it's great fun to witness her comeback at one point to Dylan's brutish order to "Stay in the car." (You go, Alma!) In his pursuit of the Horsemen, Dylan will run up against Thaddeus Bradley — Freeman, having a good time in the role of a former magician who's now a reality host, exposing current magicians. He shows Dylan how the Paris heist was likely achieved, but the harder job is figuring out who's in charge, and what they're up to next. Because, as characters tend to say in this film, the key thing is to be a step ahead of everyone else.
Freeman is fun to watch, as is Caine, as a presumed benefactor of the magicians. Ruffalo offers the most fully fleshed-out character, and he can be very funny. In one entertaining fight sequence, he slugs it out with Franco (yes, brother of James) amid capes and wands and all sorts of magic equipment.

Then Franco's Jack Wilder brandishes a deck of playing cards, his last weapon left. "Really?" Ruffalo asks, with a priceless look on his face. Turns out, playing cards handled correctly can cause pain.

Other actors are somewhat wasted in this script by Boaz Yakin, Ed Solomon, and Edward Ricourt. Harrelson's Merritt McKinney is wise-cracking, Fisher's Henley Reeves is feisty, and Eisenberg's J Daniel Atlas is high-strung and fast-talking, but beyond that we know little. A romantic past is hinted at between Fisher and Eisenberg's characters, then pretty much dropped.

As for Ruffalo and Laurent, they get their moment, but it would have been nice to see some meaty dialogue between them. And you know it's getting formulaic when, at a climactic moment, the 10-year-old boy watching the film next to you mutters: "That always happens."

You'll smile at the enjoyable final reveal, patently absurd as it is. But you won't be feeling much magic.

Now You See Me, a Lionsgate/Summit release, is rated PG-13 for language, some action and sexual content. Running time: 116 minutes.

Source: http://movies.ndtv.com/movie-reviews/now-you-see-me-movie-review-823
Reposted by: barabere on fivegrades.blogspot.com

How was it? Getting more curious, fivers? Go watch it and prove it by yourself! ^^ hope that this reposted info get to help you! See you on the next post at All in One Blog!

Friday, June 7, 2013

All about Kuala Namu International Airport

Medanese? Traveller? You must be so curious about this new airport already. Even people abroad also curious. Today, let's take a look at this. We would like to give some details about the new airport (in process) in Medan, North Sumatra. Here we go, fivers! All in Blog repost to you!

Kuala Namu International Airport (KNIA) (IATA: KNO) is a newly-constructed international airport located in Kuala Namu, Deli Serdang, North Sumatra, Indonesia that will soon replace Polonia International Airport. The airport was a former oil palm plantation of PT. Perkebunan Nusantara II Tanjung Morawa. When opened, the airport is expected to become the new international transit center in Sumatra and the western part of Indonesia. It is part of Indonesia's central government's program under Masterplan to Accelerate and Expand Economic Development in Indonesia (MP3EI) and one of the strategies for the ASEAN Single Aviation Market (ASEAN-SAM), an open skies policy among member-countries in the Southeast Asia region starting 2015.

History
One of jetbridges installed in the tarmac
Polonia airport is the site of several crashes, is inappropriately located in the center of the city of Medan, has a difficult takeoff path and has a short runway. The transfer to Kuala Namu Airport has been planned since 1991. In a visit to Medan, Azwar Anas, Minister of Transport at the time, said that for the safety of the flight, the airport will be moved out of the city.

All preparation of construction begins in 1997, but due to the Asian Financial Crisis that began in the same year and then force development plans postponed. Since then the news about the airport is rarely heard from again, until a new momentum during the Mandala Airlines Flight 091 crash in September 2005 that crashed shortly after taking off from Polonia. The accident that taken the lives of North Sumatra Governor Tengku Rizal Nurdin also caused some residents who live around the airport area died, because its location is too close to residential areas. This led to calls for the re-emergence of the airport in Medan soon moved to a more appropriate place. In addition, Polonia has suffers overcrowding that handle too much passengers is one of the government concern to move the airport.

All 1,365 hectares land acquisitions have been done between 1995 to 1997 and has a certificate with Exploitation Right (Hak Pengelolaaan) Number-1 on November 29, 1999 and a 100 percent belongs to PT Angkasa Pura II. Between end of 1999 and 2006 some illegal people used a part of the land as agriculture land and PT Angkasa Pura II has offered some money to them to move. Construction resumed on June 29, 2006, shortly before the first anniversary of the crash of Mandala Airlines Flight 091. Jusuf Kalla, vice President at the time, laid his first foundation stone. These marked the construction of Kuala Namu after several years with no progress. He was later predict that the airport will completed by 2010. But because land acquisition was the biggest hurdle over this project, later on the airport was expected to be completed by 2013 due to lack of local government awareness.

Future plans
The airport will be Indonesia's second largest, after Soekarno-Hatta International Airport, with 224,298 m² passengers terminal and will eventually have a capacity of 50 million passengers (2030), a figure if realised today would place the airport in the top 10 busiest by passenger numbers in the world, although by the time this figure is achieved it is likely that there will be many airports carrying more passengers.

It will have 3,750 x 60 m runway, also another two parallel taxi-way 3,750 m and 2,000 m (each with wide 30 m) that can accommodate wide-body aircraft, including the Airbus A380. Apron area with 664 m² that can handle 33 fleets. It also have 13,000 m² cargo area that can handle 3 carriers with 65,000 tonnes/annum and 50,820 m² parking capacity with 405 taxis, 55 busses, and 908 cars. For more accessibility, the airport will have 10 door gates, another highway (non-toll road), toll road, and non-stop rail link to Medan.

Spread on 1,365 ha land area, 20 km North East of Polonia airport, 3 km from the sea, and on a site of area 6,5 x 2,1 km. Phase 1 (2010) of the new airport plans for a capacity to serve 9 million passengers annually and predicted to operate the airport by the end of 2012. By Phase 2 (2017), the airport would be servicing 16 million passengers, 4,5 million international, and 2,63 million international transit passengers.

It has been predicted all of the land will be cleared before end of 2012 when 'shadow operation' begins. The other problems are runway construction which has schedule to finish 18 months after the project started on January 2011, infrastructure building and power generator installment. The airport will cost at least $4,4 billion, using the August 2007 exchange rate.

Operations
Airside facilities would be controlled by the Indonesian government, while landside facilities would be owned by a joint venture with PT Angkasa Pura II, which is expected to provide $350 million as an initial investment in return for a 30-year lease, after which ownership would revert to PT Angkasa Pura II. The airport will be linked to the city of Medan by a $10,7 million railway project. A highway about 18 km also being planned to connect the airport to Medan. It will cost $1,5 billions and eventually have 4 interchanges, 4 underpasses, 7 topperpasses, and 3 toll gates.

The airport will be the first in Indonesia with a publicly accessible check-in area (current Indonesian airports restrict access to ticket holders with security at the gate). This means a much larger and more spacious check-in area than the existing airport. The airport is being designed by Wiratman & Associates, who also designed several other new airports and office buildings in Indonesia. Computer renderings showing a T-shape design are on the company's website. Another rendering and masterplan can be found in Angkasa Pura II website. Also a visualization of the future airport video.

Progress
At the end of May 2011, land construction for the runway was only 10 percent completed but was stopped due to local supplier difficulties to supply sand and landfill. The contractor will propose an excavation license through Deli Serdang regional development to avoid dependencies on local supplier. The runway construction might be finished after 2012, since the site was paddy field and swamp area.At the end of November 2011, 70 percent of Airport project has been finished and predited will be finished at end of 2012 including a highway (non-toll road) and a railway trackage, while toll road will be finished later.

In early 2013, overall progress has reached 95%. On January 10, 2013 the airport start technical and navigation system test and slated to fully commence operations in August to replace the 70-years-old Polonia Airport.

Ground transportation
A state-owned bus company DAMRI will eventually expand its new routes since the airport has been operated. Meanwhile, an inner-city bus Trans Medan also being planned to carry more flexibility.

Airport rail link
Design and feasibility study of Airport Railway which will connect Airport and Medan has been done and the fund worth more than $5,5 million has available. Physical construction will be done in early 2012 and predicted to complete at end of 2012. It will be the first integrated Airport rail link in Indonesia, city check-in and electronic tickets are also available for convinience.

Regional hub
Kuala Namu International Airport is plotted to be a Regional Hub as South Korea's Incheon International Airport as sister airport, so on June 25, 2012 an agreement has been signed of both party operators. Incheon operator will assist Kuala Namu operator to become Regional Hub with world-class standards.

Source: http://en.m.wikipedia.org/wiki/Kuala_Namu_International_Airport
Reposted by: barabere on fivegrades.blogspot.com

That's it, fivers! What do you think? Do you become more curious and can't wait for the operation? It was said that Polonia International Airport will soon be replaced by Kuala Namu International Airport at about 25th July 2013. I decided to repost about this because this has been an issue in our daily recently. I think, the tourists who really want to visit North Sumatra will also be curious about this, right? ^^ So, I hope this info will help you guys. Just share us if you get to give info about this. Thanks for viewing here at All in One Blog. ^^

Thursday, June 6, 2013

Iron Man 3 Soundtrack

Happy Thursday, fivers! Let's see some details of Iron Man 3 Soundtrack here at All in One Blog. Check it out!

Iron Man 3 Soundtrack Movie (2013)

Iron Man 3 Soundtrack details:
Audio CD (April 30, 2013)
Original Release Date: 2013
Label: Hollywood Records

Iron Man 3 Soundtrack List (Score):Film’s original score composed and conducted by Brian Tyler
1. Iron Man 3
2. War Machine
3. Attack on 10880 Malibu Point
4. Isolation
5. Dive Bombers
6. New Beginnings
7. Extremis
8. Stark
9. Leverage
10. The Mandarin
11. Heat and Iron
12. Misfire
13. Culmination
14. The Mechanic
15. Hot Pepper
16. Another Lesson from Mandy
17. Dr. Wu
18. Return
19. Battle Finale
20. Can You Dig It (Iron Man 3 Main Titles)

Iron Man 3 Film information:
Genre: Action | Sci-Fi | Thriller
Release date: 3 May 2013
Length: 140 min
Director: Shane Black
Writers: Drew Pearce (screenplay), Shane Black (screenplay)
Stars: Robert Downey Jr., Guy Pearce, Gwyneth Paltrow
Plot: “When Tony Stark’s world is torn apart by a formidable terrorist called the Mandarin, Stark starts an odyssey of rebuilding and retribution.”

Source: http://www.songonlyrics.com/soundtracks/iron-man-3-soundtrack-list.html
Reposted by: barabere on fivegrades.blogspot.com

Have you found out the song that you have looked for? I hope so. ^^
See you on the next interesting post at All in One Blog, fivers!