臺北在全台創業生態系中扮演主要角色，超過半數以上新創企業集中於臺北市、創投資原也高度聚集在台北市。臺北市共有28家創業基地，包括 D.Lab 明倫設計新創基地、t.Hub 內科創新育成基地、Audi創速中心等。加速器（包含民間與政府計畫所支持的加速器）總家數為41家，包括 AppWorks、AAMA台北搖籃計劃、時代基金會 Garage+、StarFab 等。

See English blurb on Startup Island Taiwan page!

BLURB LAMARAN RAMADAN

Sebagai wartawan kebenaran...

Saloma ada etika. Dia tak akan menulis sesebuah cerita tanpa sumber yang sahih dan akan cuba buktikan kebenaran walaupun dia terpaksa menyamar.

“Tak payahlah nak komen macam diri sendiri tu pandai masak sangat. Biasalah, kadang-kadang orang terlebih garam, terlebih pedaih, ada masa terlebih gula. That’s life. And life is not perfect. Kadang-kadang ikut resipi tapi ke laut juga. Macam takdir, kadang-kadang tak berpihak pada kita...”

Gara-gara geram dengan kenyataan Oman Al-Fateh, Saloma buat keputusan untuk menyamar sebagai personal cef di rumah Oman Al-Fateh untuk menunjukkan kebenaran yang dia seorang yang pandai masak.

“Ini... Saloma la. Tak ada tekak yang lebih cerewet daripada tekak ayah aku tau. Kalau ayah aku pun, aku boleh tapau setelah berguru dengan cef istana... Apa sangatlah tekak Oman Al-Fateh tu.”

Mana Saloma nak tahu yang penyamaran itu bakal membongkarkan cinta lama yang dipendam Oman Al-Fateh.

“Awak rasa... Perlu tak saya beritahu dia yang saya suka kat dia? Kalau saya cakap, dia akan terima saya tak? Saya bukan apa... Saya tak nak lepaihkan peluang lagi.”

Mana Saloma nak jangka yang cinta lama dimaksudkan Oman Al-Fateh itu ialah diri dia sendiri.

“... Saya akan bagi semuanya yang awak nak tu dengan syarat, awak kena bagi jawapan ke ataih lamaran saya sebelum berakhiaqnya Ramadan. Boleh?”

Mana Saloma nak sangka yang dia sudah mula terjatuh cinta.

Malangnya, belum sempat Saloma beritahu tentang jawapan ke atas lamaran Oman Al-Fateh...

“Dia tak sedaqkan diri dah empat hari, Loma!”

Masihkah ada kesempatan kedua untuk Saloma?

Ah...
Sesungguhnya kehilangan itu...
Perit!

#lamaranramadan

BLURB MY SWEET STRANGER

Adam Mikail, dia lelaki yang aku cintai selama dua tahun curangi aku dengan perempuan lain. Dia kantoi depan mata aku sendiri. Takut kalau-kalau papa dia marah dan tarik balik pangkatnya akibat curang dengan aku, Adam buat keputusan untuk melamar aku. Nasib aku baik, semua rancangan lamaran Adam tidak berhasil disebabkan dia.

Naqiuddin Iman, dia stranger yang menyelamatkan aku daripada Adam. Tiga kali dia selamatkan aku dan disebabkan itu... Aku berjanji akan makan malam dengan Naqiu.

“Dinner?”
“Ya... Boleh?”
“Why not? Yalah, awak pun dah banyak tolong saya. Ini tanda saya ucap terima kasih kat awak...”
“Manalah tau kan, ending untuk cerita Adam boleh jadi beginning untuk cerita kita... Silap, cerita saya. Assalamualaikum.”

Dan... Malam itu bukan saja ending bagi Adam tetapi ending bagi Naqiu juga.

“Dia tu duda anak sorang.”

Aku… Azalea Zahra, perempuan yang dicurangi Adam dan diselamatkan oleh Naqiu. Aku ada segalanya kecuali jodoh. Aku bukanlah seorang yang cerewet tentang jodoh. Tetapi, aku tak pernah terfikir yang aku boleh jadi seorang mak. Jaga diri sendiri pun belum mampu, nak jaga anak orang.

Masalahnya, semakin aku nak elak... Semakin aku terjebak!

“Masin mulut aku kan... Tak sangka betui-betui duda yang ayah nak kenaikan dengan hang tu, rupanya Q. Agaknya pasai dia tau yang anak ayah tu hang, pasai tu ka dia tolong hang?”

Di saat aku menerima jodoh yang dikirim Tuhan...

Illiyana Ilham, dia perempuan yang telah meninggalkan Naqiu dan Ash pada enam tahun yang lalu muncul dengan agenda.

“I akan buat apa saja untuk dapatkan Q. Kalau I terpaksa ambil Ash, I akan ambil Ash. I tak pernah tak dapat apa yang I nak, Lea. Macam yang I cakap... Hard way atau pun... You boleh fikir sendiri.”

Perlukah aku mengorbankan kebahagiaan aku demi kebahagiaan orang lain?

Ah... Pertemuan adakalanya kebetulan yang tidak boleh dijelaskan.

#ComingSoon
#BelumPRINTJanganOder
#MySweetStranger

ストロベリーアイスクリームをクッキー型でくり抜いて、ホワイトチョコでコーティングした、まるでパイナップルそっくりなアイスキャンディーバー♪夏にぴったりのひんやりスイーツ！ぜひ作ってみてくださいね。

パイナップル型が可愛い♪アイスキャンディーバー
8個分

材料：
ストロベリーアイスクリーム（室温に置いて柔らかくする） 2kg
ホワイトチョコレートチップス 525g
ココナッツオイル 120ml
食用色素（黄） 適量
カラーシュガー（緑） 適量
パイナップルのクッキー型（7×12cm） 1個
アイスキャンディー棒 8本

作り方：
1.クッキングシートを敷いた天板に、柔らかくしたストロベリーアイスクリームをのせて、スパチュラなどで均等に広げる。表面にクッキングシートを被せて、冷凍庫で6時間冷やす。

2.クッキー型をお湯に浸け、(1)のアイスクリームを8個くり抜く。再びクッキングシートを被せて、冷凍庫で1時間冷やす。

3.お湯で温めた金串でアイスクリームの底から7cm程度まで穴を開け、アイスキャンディー棒を刺し込み、冷凍庫で1時間冷やす。

4.ボウルにホワイトチョコレートチップス、ココナッツオイルを入れ、600Wの電子レンジで30秒加熱する。取り出してなめらかになるまでかき混ぜ、食用色素を加えて全体が黄色くなるまで混ぜる。

5.冷凍庫からアイスバーを取り出し、(4)に両面浸してコーティングする。上部にカラーシュガーをまぶす。

6.冷凍庫で10分冷やしたら、完成！

#TastyJapan #レシピ
---
Cookie Cutter Ice Cream Pops
Makes 8 pops

PREP_TIME_MINUTES
5
COOK_TIME_MINUTES
780
TOTAL_TIME_MINUTES
785

DESCRIPTION
Write a brief blurb about your dish (see guidelines)

INGREDIENTS
64 ounces (4 pints) strawberry ice cream, softened

White Chocolate Magic Shell
3 cups white chocolate chips
½ cup coconut oil
Yellow food coloring (about 60 drops)
Green sanding sugar, for sprinkling

Special Equipment
3 x 5-inch pineapple cookie cutter
8 ice pop sticks
Metal skewer
Offset spatula

PREPARATION
1. Line a baking sheet with parchment paper.
2. Scoop the softened ice cream onto the baking sheet, distributing evenly. Use a large offset spatula to spread the ice cream in an even layer. Cover the ice cream with a second piece of parchment paper. Freeze for at least 6 hours, up to overnight. Place another baking sheet in the freezer to chill.
3.Fill a bowl large enough to fit the cookie cutter with hot water.
4. Remove the empty chilled baking sheet from the freezer and line with parchment paper.
5. Remove the ice cream from the freezer. Peel the top layer of the parchment paper off the ice cream. Working quickly, dip the cookie cutter in the hot water and press into the ice cream to cut out shapes. You may need to wiggle the cookie cutter around a little to get the shape to release. Use an offset spatula to transfer the shapes to the clean baking sheet. Return to the freezer for 20 minutes.
6. Fill a medium bowl with very hot water.
7. Remove the ice cream pops from the freezer. Place a metal skewer into the hot water for 10 seconds. Working carefully and quickly, insert the skewer 3 inches into the base of a pineapple pop. Remove the skewer and immediately insert a popsicle stick into the space created by the skewer. Repeat with the remaining pops.
8. Return the pops to the freezer for 1 hour.
9. While the pops set, make the magic shell. In a wide and shallow microwave-safe dish, combine the white chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between, until melted and smooth.
10. Continue stirring the magic shell until it cools down, about 3 minutes. Add the yellow food coloring, a few drops at a time, and stir until a pale, buttercup yellow color is achieved.
11. Remove the ice pops from the freezer. Pick up a pop by the stick and quickly dip the ice cream into the magic shell to coat completely. Sprinkle green sanding sugar over the top section of the pineapple to resemble the crown. Repeat with the remaining pops.
12. Return the pops to the freezer for 10 minutes to set and harden completely. Store in the freezer until ready to eat.
13. Enjoy!

Subscribe for more awesome videos! ► https://bit.ly/2M1H2Fy

Main: Splattershot Pro
Sub: Splat Bomb
Special: Inkstrike

Head: Tentacles Helmet
Clothes: Navy College Sweat
Shoes: Black Seahorses

Mode: Turf War

Stages: Saltspray Rig, Moray Towers, Blackbelly Skatepark, Piranha Pit

Today was a good day because there were no amazing snipers or Dynamo Rollers. After the News-Update, my favorite map, Blackbelly Skatepark came up.

Compared to the regular Splattershot, the Pro variant hits harder and further, but fires slower and runs out of ink quicker. I like it. The Forge variant is probably better for Ranked, but this one is great for Turf War with its Inkstrike.

I've been also playing Link to the Past on my "new" 3DS, and still looking for info on NX to no avail.

Thank you for watching and reading this little blurb; have a great day.


Check out my Playlist of all my Montages from Splatoon: https://www.youtube.com/playlist?list=PLDOrSWB5YEl-7QNp5LKe9qlmxbs8hhGq1

(First uploaded 2 March 2016 at facebook.com/redhongyi)

My tool this time? Celery sticks. What did I paint? A bear. Why? Because the bear deserves an Oscar too.
Hah, kidding. Here's my blurb:
Picasso once said that all children are born artists, the problem is how to remain an artist as we grow up. I think we eventually grow out of creativity because we become afraid of making mistakes. For a while now, I've been interested to try painting murals but I've held back because I worry about not being able to create a piece that's good enough. And fear holds us back from being creative.
I tapped into my inner child by experimenting tools that I used as a kid in art class, like stamping with celery sticks. I chose to paint a bear - an animal I used to be afraid of because I had been clawed by a circus bear when I was a kid. The bear represents the fear I have whenever I push myself to create something new, and I've learned that to innovate, I must learn to face that fear. I still think about the circus bear from time to time, and wish that we could have assured each other that there was nothing we had to be afraid of. I'd like to imagine us being friends, perhaps chilling out together with a smoothie.
Thank you Five Plus Smoothie for allowing me to paint your wall and replenishing me with yummy smoothies throughout this project, for Lovebirds Studio for filming this project, for my team (Michael Mack, Rachel Mui, Chui Nee Wong, and Vess Bong) for assisting me, and for those who tuned into live streaming and for those who came by to say hi! ‪#‎FivePlusBear‬
You can visit the mural at 265 Little Lonsdale Street, Melbourne.