Friday, 10 April 2015 12:35

Kairos Watch

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What I have been always waiting for the world's first mechanical smart watch. What I see so far, I like.


Friday, 10 April 2015 11:57

Alternative MPD with web interface (Groovebasin)

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I have been having constant issues getting MPD going through the local alsa daemon and went on a search for an alternative,  I have a setup with a 2 watt FM transmitter that transmits through out the house. I love the effect of being able to listen to the same song synchronised through the house.


Groovebasin is a web based music player with a built in MPD daemon, it also has automatic volume levelling, streaming support, file system monitoring as well as scrobbling.



Instructions for installation is on the github page.



X Server on both Server and Client


SSH must be configured for X11 Forwarding, make sure that the directive below is set in /etc/ssh/ssh_config.

X11Forward yes

Remotely Displaying an Ubuntu Application

ssh -X user@hostname

To display the application on the client just run it from the command prompt.

For a faster connection you could run in trusted mode

ssh -Y user@hostname


With slower links you can also enable compression

ssh -X -C user@hostname
Monday, 23 March 2015 14:50

Getting Ajenti to run on Ubuntu Server 14.10

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Ajenti will not run on Ubuntu Server 14.10 without some tweaks.

Some packages are missing that would prevent you from getting to Ajenti via https://localhost:8000/

So , here is how to install Ajenti on Ubuntu Server 14.10!


Quick automatic install

wget -O- | sudo sh


Install Python-Dev

sudo apt-get install python-dev


Install Python-setuptools

sudo apt-get install python-setuptools


Setup gevent

sudo easy_install -U gevent


Good luck!

If the Ubuntu Server installer has set your server to use DHCP, you will want to change it to a static IP address so that people can actually use it.

Changing this setting without a GUI will require some text editing, but that’s classic linux, right?

Let’s open up the /etc/network/interfaces file. I’m going to use vi, but you can choose a different editor

sudo vi /etc/network/interfaces

For the primary interface, which is usually eth0, you will see these lines:

auto eth0
iface eth0 inet dhcp

As you can see, it’s using DHCP right now. We are going to change dhcp to static, and then there are a number of options that should be added below it. Obviously you’d customize this to your network.

auto eth0
iface eth0 inet static

Now we’ll need to add in the DNS settings by editing the resolv.conf file:

sudo vi /etc/resolv.conf

On the line ‘name server’ replace the x with the IP of your name server. (You can do ifconfig /all to find out what they are)

You need to also remove the dhcp client for this to stick (thanks to Peter for noticing). You might need to remove dhcp-client3 instead.


sudo apt-get remove dhcp-client


Now we’ll just need to restart the networking components:

sudo /etc/init.d/networking restart

Ping If you get a response, name resolution is working(unless of course if google is in your hosts file).

Really pretty simple.


Sunday, 22 March 2015 12:21

Install CouchPotato in Ubuntu 14.04

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Sunday, 22 March 2015 12:01

Setting up Plex on Ubuntu Server 14.10

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In this article I will show you how I installed Plex Media Server on Ubuntu Server 14.10.


There are no nice packages on any Ubuntu repo, so we will need to get the deb file from Plex's website.


$ sudo apt-get install gdebi
$ wget
$ sudo gdebi plexmediaserver_0.


To remove Plex Server

$ sudo apt-get remove plexmediaserver


Once you have installed Plex Media Server, you can access it remotely via the web frontend http://<yourservername>:32400/web/manage


Good Luck!

Wednesday, 18 March 2015 16:00

Mac Apps I can't live without

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Groovesquid is a Java based, crossplatform, probably open sourced mp3 Grooveshark downloader. Since


Grooveshark Downloader (Chrome Extension)



Grooveshark Downloader


Grooveshark Downloader is the easiest way to download songs from Grooveshark directly to your computer. You can download any song on Grooveshark, with multiple simultaneous downloads.



Submariner is an app to connect to your subsonic server.

Tuesday, 03 March 2015 03:18

Malaysian Lamb Shank Curry

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Malaysian Lamb Shank Curry

Curry Paste

  • 3 brown onions (or 6-8 red schallots)
  • 15 small dried red chillies, seeds removed and soaked in hot water until soft
  • 2 stalks lemongrass, white part only, sliced
  • 4 garlic cloves
  • 2 tsp grated ginger
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp ground fennel seed
  • 1 tsp ground turmeric
  • 1 tsp ground white pepper
  • 1 tsp belacan
  • 5 candlenuts
Curry Ingredients
  • ½ cup neutrally flavoured oil
  • 1.75kg lamb shanks (about 6 shanks), (Alternatively, you could use 1.5kg lamb chops, or 1kg boneless lamb leg, cubed)
  • 400ml coconut cream
  • 400ml water or White Chicken Stock
  • 6 cloves
  • 2 sticks of cinnamon
  • 1 star anise
  • 1 tsp caster sugar
  • 1 tsp salt
  • 3 kaffir lime leaves
  • a handful of curry leaves, picked

Make the curry paste by processing all the paste ingredients together to a fine paste. If you have time, I recommend doubling or tripling the recipe freezing the paste in portions for later use.

Heat the oil in a large casserole dish and fry the paste for 5-10 minutes until it is coloured and fragrant, stirring frequently so that it doesn’t stick to the bottom. Add the lamb shanks to the paste and oil and lightly brown on all sides. Add all the remaining ingredients to the pot, bring to the boil and simmer covered for about 1.5 hours, stirring occasionally. Remove the lid and simmer for a further 1 to 1.5 hours until the meat is very tender, pulls away easily from the bone and the liquid has reduced to a thick gravy.

Cover the curry and allow it to cool on the stove. Refrigerate overnight if possible. Reheat and adjust seasoning before serving. Serve with white rice and sliced cucumbers.

Thursday, 05 March 2015 02:45

Hainanese Chicken Rice

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One of our family favourites.

Hainanese Chicken Rice

Serves 4
Preparation: 1 hour
Cooking: 50 minutes plus 30 minutes resting


  • 1 whole chicken (about 1.5kg), at room temperature
  • 5 whole cloves garlic, plus 2 cloves, chopped
  • 7 thick slices ginger, unpeeled
  • 1 tbsp sesame oil
  • 675g jasmine rice
  • 1/2 tsp sea salt flakes
  •  1 tbsp light soy sauce
  • coriander, sliced cucumber and spring onion, to serve

Chilli Sauce

  • 6 red birds-eye chillies
  • 2 tbsp grated ginger
  • 2 garlic cloves
  • 1 tsp caster sugar
  • 1/4 tsp sea salt flakes
  • 1 tsp lemon juice

Spring onion and ginger oil

  • 4 spring onions, thinly sliced
  • 2 tbsp grated ginger
  • 1/2 tsp sea salt flakes
  • 3 tbsp peanut oil


  • 1 tbsp sesame oil
  • 2 tbsp light soy sauce

Trim any visible fat from the chicken. Roughly chop the fat and put in a small saucepan. Cook over very low heat for about 1 hour until the liquid fat renders away. Pour off and keep the liquid fat as it pools. (You do not need the crispy pieces of fried fat for this dish, but they are excellent served over cooked noodles.)

Meanwhile, put the whole garlic cloves and 5 slices of ginger in the cavity of the chicken and place breast-side down in a large pot. Cover with water and bring to just below a simmer. The water should be steaming well, but not bubbling. Keep the heat at this stage for 20 minutes, then cover the pot and turn off the heat. Leave for 30 minutes, then lift out the chicken, keeping the poaching stock. Brush the chicken skin with sesame oil and wrap with plastic wrap. The chicken should be cooked very lightly, pink inside the bones and with a gelatinous skin.

Heat 1 tbsp of the chicken fat in a large saucepan over medium heat. Add the chopped garlic and remaining 2 slices of ginger and stir-fry until fragrant. Add the rice and toss until well coated and turning opaque. Add 1.25 litres of the reserved chicken stock, the salt and soy sauce. You can also add a few pandan leaves, tied in a knot (if you have them). Cook in a rice cooker or by your preferred method of cooking rice.

To make the chilli sauce, combine chillies, ginger, garlic, sugar and salt in a mortar and pound to a paste. Add the lemon juice and 1-2 tablespoons of hot chicken stock and pound again. Set aside.

To make the spring onion and ginger oil, add the spring onion, ginger and salt to a heatproof mortar and pound lightly with the pestle. Heat the oil in a small frying pan until smoking and pour onto the mixture. Once the sizzling stops, combine lightly with the pestle and leave to infuse for a few minutes.

To make the dressing, mix the sesame oil and soy sauce with 60ml of the chicken stock. If you have any remaining chicken stock after that, you can season it and add a few onion slices. This can be served as a light broth to accompany the meal.

Slice the chicken Chinese-style and pour the dressing over it. Scatter with a little coriander and serve with the rice, condiments, broth and garnishes.

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