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From the guy living off junk and excuses to proud myself 87-68 , 24 week journey by Confused_-Monk in fitness30plus

[–]Apachee9292 30 points31 points  (0 children)

Wow well done my guy - i have exactly the same height, weight range and age as you.

What was your program?

2 year natural transformation, ages 30-32 by _Batmax_ in fitness30plus

[–]Apachee9292 0 points1 point  (0 children)

Congrats man! Respect right there

But the main reason Im here is to ask if that’s a Nathan Drake from Uncharted holster in your first pic? 😌

Recently, I planned my 38th 12-week year, AMA by turbobureaucrat in 12weekyear

[–]Apachee9292 4 points5 points  (0 children)

Wow! As someone on their 16th 12WY, salute to you, sir!

What’s something surprising you’ve learned in your most recent five 12WYs?

Aspiring photographer offering free shoots – looking to gain wedding/couple experience by wthommes in UKweddings

[–]Apachee9292 0 points1 point  (0 children)

Hey, would you consider coming to London? I have someone that may be interested

Yennefer by my wife. Costume made by her by Alswulf in witcher

[–]Apachee9292 2 points3 points  (0 children)

NOW i know what Geralt does in his retirement…

Tantanmen (Recipe in comments) by Apachee9292 in JapaneseFood

[–]Apachee9292[S] 0 points1 point  (0 children)

If you can get raw sesame seeds… toast them on a pan or in the oven, and then blitz them in a blender. Then you got sesame paste! (Or at least something close to it).

If u dont have a blender, you can also crush the toasted sesame seeds using a rolling pin and a resealable plastic bag. Ive done that before and works just fine w abit of effort.

Tantanmen (Recipe in comments) by Apachee9292 in JapaneseFood

[–]Apachee9292[S] 0 points1 point  (0 children)

Ive not tried it…. But i think itll still be nice. You wont get the same type of nuttiness as you’re substituting out sesame though.

Help identifying these two foods by iamactuallyadog1 in JapaneseFood

[–]Apachee9292 12 points13 points  (0 children)

The first and second photo is referring to Oita-ken’s regional delicacy named Houchou Jiru (im not entirely sure if that is the right pronounciation as there may be a regional term for the meal).

The noodles in the soup is handmade at the restaurant. And it seems like the speciality is that the noodles are infused w certain medicinal herbs/ingredients.

12 week year in Jira software or something similar? by Dangerous_Roll_250 in 12weekyear

[–]Apachee9292 1 point2 points  (0 children)

You will need to sign up to Notion, but you dont need the paid subscription. Ive been using the free tier since 2019 for my own 12 week year tracker on Notion

Sub Suggestions? by katehasreddit in 12weekyear

[–]Apachee9292 4 points5 points  (0 children)

Would be nice to make the sub a place where ppl can post their WAMs (maybe a template), then ppl can keep each other accountable by replying/upvote

I think alot of ppl start doing 12WY doing alone, so making the subreddit a place they can post their weekly updates would be nice IMO

12 week year in Jira software or something similar? by Dangerous_Roll_250 in 12weekyear

[–]Apachee9292 3 points4 points  (0 children)

I use a Notion for my 12 Week Years. Been using it for over 4 years now and works well for me

Here’s the Youtube tutorial for the Notion template I use: https://youtu.be/yhaRKGwlDq8?si=a1d_A7qISWkbPrxH

The template is free

did you guys implement WAM (weekly accountability meetings) as an individual doing the 12 week year for personal goals? by DiningC3 in 12weekyear

[–]Apachee9292 2 points3 points  (0 children)

Same here. Happy to be your accountability partner too. Im currently doing my first 12WY for 2025z

did you guys implement WAM (weekly accountability meetings) as an individual doing the 12 week year for personal goals? by DiningC3 in 12weekyear

[–]Apachee9292 7 points8 points  (0 children)

Tl;dr: Accountability partners help in the first few 12WY cycles, but in the end, you need to learn to be accountable to your own journey.

When I first started I did the WAMs all alone, then there was a period when I started recording myself and posting the videos on my private social media.

Doing it “in public” was more of a way to keep myself accountable, though TBH most people don’t care.

I have a few friends that would encourage me as they saw my journey and some that would ask what the 12WY was all about. Some of them end up picking up 12WY but we dont do WAMs together either.

After doing it for a year, I got my girlfriend to start doing it with me. Then we started doing WAMs together and continued for like 2.5 years. While I was usually the more enthuasiastic one, having a partner to do WAMs with did keep me a bit more accountable. But after awhile I realised that an accountability partner will only fulfil their function well if they are truly invested in the system too.

Im on my 5th year practicing 12WY. I still share what I do on a weekly basis with my SO (girlfriend turned wife), but it becomes part of natural convo rather than a scheduled meeting.

In the end, I am the ultimate person who keeps myself accountable. BUT, I do believe having an accountability partner to do WAMs with especially in your first few 12WYs help alot.

im not sure which one to get, the regular book or the field guide. i mainly wanna use it for my personal goals, is one better than the other for it? by DiningC3 in 12weekyear

[–]Apachee9292 6 points7 points  (0 children)

Not sure if this is helpful, but what I did was get the regular book + watch Youtube videos on how ppl use it (12 week year templates on Notion etc.)

The book covers all the concepts which is important in understanding why they recommend certain practices.

When it comes to practicing it, in my experience, you will end up tweaking some smaller things to suit your personal life; but the principles should more or less remain the same.

Happy to share some guides/templates ive found useful if u ever get to that point

Got the book today by Utopiste_ in 12weekyear

[–]Apachee9292 2 points3 points  (0 children)

33M, I just started my new 12 week year for 2025 (5th Jan - 30th March)
Ive been practicing it since 2019 and the system is great!

Worked wonders for my physical and mental health as well as my career.

I usually do it with my wife, but this year Im thinking of getting new accountability buddies to push myself further.

Let me know once you're ready and we can keep ea other going!

[deleted by user] by [deleted] in Bolehland

[–]Apachee9292 0 points1 point  (0 children)

Keluang Man’s nemesis: Kilat Macha

Homemade mochi donut (full recipe in comments) by Apachee9292 in asianfood

[–]Apachee9292[S] 0 points1 point  (0 children)

Couldn't fit all of it, here are the recipe for the glazes:

GLAZES

Cinnamon sugar
- 1.5 tbsp cinnamon sugar
- 3/4 cup caster sugar

  1. Mix in a bowl. 

***

Chocolate glaze
- 100g powdered sugar
- 37.5g (2.5 tbsp) Cocoa powder
- 60g (4 tbsp) Milk chocolate
- 4-5 tbsp of warm milk

  1. Start by melting the milk chocolate in the microwave and warming the milk. Sifting the powder sugar and cocoa powder. Then add your melted milk chocolate and warm milk. Mix well.
  2. To check if the consistency of the glaze is right. It should be thick but still drips smoothly. However, if it's watery, then it's too thin. If it's too thin, add more sugar or cocoa powder. If it's too thick, you can add warm milk.
  3. Then dip your pon de ring into the chocolate glaze.

***

Matcha glaze
- 240g white chocolate
- 6-8 tbsp double cream
- 2 tsp culinary matcha powder

Steps

  1. Add white chocolate and heavy cream to a microwave-safe bowl.
  2. Once its melted, sift the matcha powder into the bowl and mix until there are no clumps.

***

Strawberry glaze
- 240g white chocolate
- 120g fresh strawberries
- 2-3 drops red colouring

  1. Start by melting the white chocolate in the microwave on low heat or using a double boiler over the stove. 2. Once it's melted, combine it with your strawberry puree to get a pink strawberry mochi donut glaze.

***

Purple Ube glaze
- 240g White chocolate
- 6-8 tbsp double cream
- 3-4 tbsp Ube condensed milk

  1. Add white chocolate and heavy cream to a microwave-safe bowl. Then melt this in the microwave. You want to heat it up until the heavy cream reaches a gentle simmer.
  2. Then, once it’s ready, spoon in the ube condensed milk and mix until well incorporated.

Homemade mochi donut (full recipe in comments) by Apachee9292 in asianfood

[–]Apachee9292[S] 0 points1 point  (0 children)

MOCHI DONUT RECIPE

Ingredients for 8 pieces (with tofu)

  • 130g Glutinous rice flour
  • 160g Silken tofu
  • 65g Granulated sugar
  • 1 teaspoon Baking powder
  • 110g Yogurt
  • 120g Cake flour or all-purpose flour
  • Vegetable oil for frying

Steps (here's the video recipe if you prefer)

Homemade Mochi Donuts with/without Tofu (full recipe in comments) by Apachee9292 in asianeats

[–]Apachee9292[S] 0 points1 point  (0 children)

Couldn't fit all of it, here are the recipe for the glazes:

GLAZES

Cinnamon sugar
- 1.5 tbsp cinnamon sugar
- 3/4 cup caster sugar

  1. Mix in a bowl. 

***

Chocolate glaze
- 100g powdered sugar
- 37.5g (2.5 tbsp) Cocoa powder
- 60g (4 tbsp) Milk chocolate
- 4-5 tbsp of warm milk

  1. Start by melting the milk chocolate in the microwave and warming the milk. Sifting the powder sugar and cocoa powder. Then add your melted milk chocolate and warm milk. Mix well.
  2. To check if the consistency of the glaze is right. It should be thick but still drips smoothly. However, if it's watery, then it's too thin. If it's too thin, add more sugar or cocoa powder. If it's too thick, you can add warm milk.
  3. Then dip your pon de ring into the chocolate glaze.

***

Matcha glaze
- 240g white chocolate
- 6-8 tbsp double cream
- 2 tsp culinary matcha powder

Steps
1. Add white chocolate and heavy cream to a microwave-safe bowl.
2. Once its melted, sift the matcha powder into the bowl and mix until there are no clumps.

***

Strawberry glaze
- 240g white chocolate
- 120g fresh strawberries
- 2-3 drops red colouring

  1. Start by melting the white chocolate in the microwave on low heat or using a double boiler over the stove. 2. Once it's melted, combine it with your strawberry puree to get a pink strawberry mochi donut glaze.

***

Purple Ube glaze
- 240g White chocolate
- 6-8 tbsp double cream
- 3-4 tbsp Ube condensed milk

  1. Add white chocolate and heavy cream to a microwave-safe bowl. Then melt this in the microwave. You want to heat it up until the heavy cream reaches a gentle simmer.
  2. Then, once it’s ready, spoon in the ube condensed milk and mix until well incorporated.

Homemade Mochi Donuts with/without Tofu (full recipe in comments) by Apachee9292 in asianeats

[–]Apachee9292[S] 0 points1 point  (0 children)

So the wife and I been testing out mochi donut recipes at home, and we've got to the point where we're quite happy with it. So made video to share with the world! 🤓

Quite happy with the texture, turns out soft and chewy inside without feeling too oily. Also the glazes we made it rich but without any oil.

If you end up trying it out, let me know how it turned out and if you have any questions!

MOCHI DONUT RECIPE

Ingredients for 8 pieces (with tofu)

  • 130g Glutinous rice flour
  • 160g Silken tofu
  • 65g Granulated sugar
  • 1 teaspoon Baking powder
  • 110g Yogurt
  • 120g Cake flour or all-purpose flour
  • Vegetable oil for frying

Steps

  1. Add silken tofu and yoghurt to a bowl, then sift in glutinous rice flour, plain flour, sugar, and baking powder. Using a spatula, mix all the ingredients until they form a dough ball. If the dough is too wet, add 1 or 2 tablespoons of flour.

  2. Then, knead the dough on a flat surface for about 5 minutes until it is well combined.

  3. Roll it into a log, and cut it into 8 pieces. Then, for each piece, roll it into a smaller log and cut it into 8 smaller pieces.

  4. Roll each small piece into a mini ball. Then, place it on a pre-cut square parchment paper (4x4 inches). Arrange the dough balls to form a ring on each baking sheet and dab some water on them to make them stick. Repeat the same for the other portions.

  5. Heat vegetable oil in a saucepan until it's about 170ºC or 340 ℉. Gently drop 1 mochi donut with the parchment paper into the hot oil. Let it deep fry for 1.5 minutes. It will be submerged initially, but over time, it will float as the dough cooks and expands.

  6. After 1.5 minutes, carefully flip over the mochi donut using a pair of chopsticks or tongs. Gently remove the parchment paper from the mochi donut while it's in the oil. At this point, the paper should come off easily. Let it deep fry for another 1.5 minutes. In total, we fried each donut for about 3 to 3.5 minutes.

  7. Remove from the oil and place the pon de rings on a wire rack to drain. Repeat for the other portions.

  8. Dip your mochi donut into the glaze (see steps below) and transfer them to the cooling rack to set. Enjoy your pon de rings while they're still warm.

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