keep at bay的八卦，YOUTUBE和Yahoo名人娛樂都在討論

身 在 日 本 膽 粗 粗 錄 左 條 英 文 片 ， 沒 咩 準 備 、 背 稿 ， 抱 歉 。 我 只 係 覺 得 今 次 ， 國 際 關 注 係 好 重 要 。

"Hong Kong is not Hong Kong anymore, it is NAMED as Hong Kong only."

An Urgent Cry from Hong Kong

I am Agnes Chow, a member of Scholarism, a student activists organization from Hong Kong. I have an important message that I hope to spread to the world which is related to a bookseller who suddenly disappeared and had been abducted to Mainland.

A Hong Kong bookseller named Lee Bo who sold books criticizing the Communist Party of China and banned political books suddenly went missing weeks after four of his associates disappeared strangely. The Causeway Bay Bookstore, the bookstore established by Lee in 1994, is popular among mainland tourists as they can buy political books which are banned in their hometown.

On 30th December 2015, Lee was supposed to collect books from a warehouse at around 5:30pm. However, he was out of contact and could not be found even his wife arrived the warehouse, looking for him at 8:00pm. About 10:00, his wife received a call from her husband from Shenzhen. Lee used Mandarin unusually rather than Cantonese, and told his wife that he had temporarily gone back to cooperate with the investigation, ‘They want me to assist the investigation, if I cooperate, it may be alright." Lee called his wife again soon to notice her that "you may already know what's going on" and "don't make the news public”.

With the protection of the Sino-British Joint Declaration, Hongkongers are able to obtain personal safety and basic human rights under rule of law. Even some of the Hongkongers acted as dissidents to voice out their disagreement towards the Communist Party of China, they would not face penalties. Unlike the mainland China, Hong Kong did not adopt authoritarian governance. Citizens who sell politically sensitive books were not supposed to be suppressed by any threats of ‘disappearance’ and imprisonment with the existence of freedom of press and speech.

In the past, we were safe because we lived in Hong Kong instead of the mainland China. However, the circumstances have changed with the abduction which was suspected to be done by the police in China towards this bookseller who kept being low profile before. Lee’s wife has reported her husband’s missing to the Hong Kong Police Force but still no one could contact Lee since 4 days before. With no departure record of Lee, and his Home Return Permit Card is left at his home in Hong Kong, it can be speculated that the police from the mainland organized cross-border arrest to threaten people in Hong Kong. If the above speculation is true, it indicates the erosion of "one country, two system" in the Basic Law of Hong Kong.

The reason for me to film this video is to raise the global awareness of this serious issue happened in Hong Kong, and I hope that more and more foreign medias can keep their attention and coverage on this white terror incident. We feel that Hong Kong is not Hong Kong anymore, it is NAMED as Hong Kong only. The most worrying thing finally happened. This incident evoke me the famous statement written by Pastor Martin in the 1950s.

“First they came for the activists, and I did not speak out. Because I was not an activist. Then they came for the journalists, and I did not speak out. Because I was not a journalist. Then they came for the bookseller, and I did not speak out. Because I was not a bookseller. Then they came for me and there was no one left to speak for me.”

I hope everyone in the world who believes in universal values of freedom and human rights could stand up and speak for this incident to stop the political suppression.

Even I am also afraid of my personal safety after this incident happened, I still believe we should continuously fight for freedom from fear because it is an important core value that we should uphold . Let us stand up to show our discontent on this abduction and stop the further suppression to political dissidents in Hong Kong.

今日有嘉賓 陸浩明 6號 上嚟傾下計
仲會教大家煮
📌姜蔥牛肉
📌羊腩煲
📌 Oreo truffles

✨✨✨✨✨✨✨✨✨✨✨

龍蝦尾牛柳凍肉資料👉https://bit.ly/3adssZ3

20210102 Live Recipes 中英對照
Many thanks EasyCook 義工團🙇‍♀️🙇‍♀️🙇‍♀️🙇‍♀️

重温影片：
https://youtu.be/ib0I-ik0G9Y

奧利奧朱古力球
材料 :
📌 奧利奧餅 25塊
📌 忌廉芝士 4oz
📌牛奶朱古力塊 (放朱古力入一隻碗再用煲煮熱水隔水來溶化)
📌白朱古力塊 (放入另一隻碗, 丶一樣是隔水溶化)

餡料：(隨意放或不放）
📌 榛子醬 (隨意加入與否)

做法:
1. 將25塊奥利奥饼用食物處理器打碎再加入忌廉芝士攪拌均勻

2. 將(1)的材料倒入碟中, 揉成小球. 可隨意放入揍子醬與否

3. 將溶了的牛奶朱古力及白朱古力分別用匙滴在每個奧利奧小球上面. 再灑上彩虹糖針(rainbow sprinkles)

4. 將奧利奧朱古力球放入雪櫃15分鐘冷却後便可享用

Oreo Truffles
(YouTube video starts at 45:30.)
Ingredients:
Oreo cookies - 25 cookies
Cream cheese - 4 oz

Filling ingredient:
Hazelnut spread

Dipping chocolate ingredients:
Milk chocolate blocks - melt over double boiler
White chocolate blocks - melt over double boiler

Toppings ingredient:
Rainbow sprinkles

Methods:
1. In a food processor, add in Oreo cookies, cream cheese, and pulse into a dough like consistency.

2. Transfer to a plate and roll into balls with or without hazelnut spread filling.

3. Drizzle milk and white chocolate over chocolate balls. Sprinkle with rainbow sprinkles on top.

4. Cool to set for 15 minutes in the refrigerator. Serve.

✨✨✨✨✨✨✨✨✨✨✨✨✨✨

薑蔥蠔油炒牛柳

配料：
牛柳 大約一磅，切片
生薑 一大段，切絲
蔥 2棵（切段、分開白色及綠色2份）

醃料：
油 1湯匙
糖 2茶匙
生抽 少許（因為稍後會加入蠔油）
粟粉 2湯匙

調味料：
蠔油 1湯匙（用少許紹興酒拌勻)
紹興酒 1湯匙

做法：

1. 牛柳加入1湯匙油，充分混合以使肉質鬆軟。

2. 加入糖，生抽， 粟粉，攪拌均勻。

3. 燒紅炒鑊，加3湯匙油，薑絲， 爆香。

4. 加入白色部分蔥段，爆香。

5. 加入醃過的牛柳，然後把牛柳分散，使其平均分佈在鑊中，勿炒。

6. 在炒鍋邊緣撒入紹興酒，用筷子稍微撥動牛柳。

7. 加入蠔油，然後迅速炒至尚有少許血紅色，加入綠色部分蔥段，兜勻後上碟食用。

Stir-Fried Beef Tenderloin with Green Onion and Oyster Sauce
(YouTube video starts at 25:00.)
Ingredients:
Beef tenderloin - sliced
Ginger - shredded very thin
Green onion - a bunch (green parts only)

Marinade ingredients:
Oil
Sugar - to taste
Light soya sauce - to taste but not too much because oyster sauce will be added later
Corn starch

Seasoning ingredient:
Oyster sauce - 1 tbsp
Shaoxing wine - 1 tbsp

Garnish
Green onion - (green parts only)

Methods:
1. In a bowl, add in sliced beef tenderloin, and oil. Mix well to loosen up the meat first for better absorption of other seasonings after.

2. Add in sugar, light soya sauce, corn starch, and mix well.

3. Heat up a wok to very hot. Add oil, shredded ginger, and fry until fragrant.

4. Add in green onion (green parts only).

5. Add in the marinated beef tenderloin and spread out evenly in the wok. DO NOT stir fry them yet.

6. Drizzle in Shaoxing wine around the edge of the wok.

7. Add in oyster sauce and quickly stir fry until medium rare. Meat will be fully cooked when transferred to serving plate.

8. Transfer to serving plate and garnish with green onion. Serve.

✨✨✨✨✨✨✨✨✨✨
有味飯

材料
📌 栗子適量
📌 紅蘿蔔適量
📌 椰菜適量
📌 薑一片
📌 豉油3湯匙 （每一杯米一湯匙）
📌 麻油1湯匙

做法
1. 洗米，米放入電飯煲內膽。
2. 栗子除殼除衣，用熱水浸一浸，一粒開四小粒。
3. 紅蘿蔔切粒，椰菜切大粒，薑切粒。
4. 薑粒加入已洗好及已量好水的米中，栗子，紅蘿蔔，椰菜鋪在米上，再加入豉油，麻油，放入電飯煲，調較時間開始煮飯。
5. 飯熟後取出，用筷子撈勻，即成。

Flavored Rice with Chestnut, Carrot and Cabbage
(YouTube video starts at 2:28.)
Ingredients:
Rice - 3 rice cups (wash and rinse well)
Water - enough to cook the rice
Chestnuts - (remove outer shells, soak in hot water and peel of the inner skins. Cut each one into four pieces. Do not cook them.)
Carrot - (cut into cubes)
Cabbage - (cut into pieces)
Ginger - (cut into small pieces)

Seasoning ingredients:
Light soya sauce - 3 tbsp
Sesame oil - 1 tbsp
Brown sugar - optional to stir in before serving to sweeten the rice

Methods:
1. In a rice cooker inner pot, add in rice, water, ginger, chestnut, carrot, cabbage, light soya sauce, and sesame oil. Mix well.

2. Put the rice inner pot in the rice cooker and set to rice cook mode.

3. Mix well before serving.

✨✨✨✨✨✨✨✨✨✨✨✨✨
羊腩煲

材料
📌 黑草羊羊腩連骨2磅
📌 酒少許
📌 油少許
📌 蔥頭適量
📌 蒜頭適量
📌 香葉2塊
📌 蔥白適量
📌 薑8 - 10片
📌 冰糖1粒
📌 竹筍適量
📌 冬菇適量
📌 馬蹄適量
📌 竹蔗適量
📌 枝竹適量
📌 蠔油1湯匙
📌 芹菜適量
📌 大蔥適量
📌 中國蒜適量

醬汁材料
📌 南乳大半磚
📌 南乳汁1湯匙
📌腐乳3磚
📌 柱侯醬1湯匙
📌 紹興酒2湯匙

腐乳汁材料
📌 腐乳3磚
📌 白砂糖1湯匙
📌 熱水少許
📌 檸檬葉絲

做法
1. 羊腩洗淨，抹乾水份。之後乾鑊落羊腩，羊腩皮向下，稍煎一會，之後兜勻，炒至油出，見乾身，加入清水汆水，再落少許酒，待煮滾。
2. 準備大碗放入醬汁材料，南乳用匙羹壓爛，攪勻，備用。
3. 羊腩煮滾後，羊腩倒在篩中，用清水過一過，瀝乾水份。
4. 開新鑊落薑片，加油，加入蔥頭，蒜頭爆香，再加入香葉，之後加入步驟2的醬汁炒勻，再放入蔥白，加少許油，之後放入已瀝乾水份的羊腩炒勻。加入清水，再兜勻，放入冰糖，竹筍，冬菇，馬蹄，兜勻。
5. 高速煲放入竹蔗墊底，倒入步驟4已炒好的羊腩，調較煮肉程式，需時40分鐘。
6. 細碗內加入腐乳汁材料，壓爛腐乳，再加入檸檬葉絲，撈勻。
7. 差不多40分鐘，用細火燒紅砂鍋，倒入羊腩，調較大火收汁，把竹蔗取走，再放入枝竹，加入蠔油，攪勻。再放入中國蒜，芹菜，大蔥，煮至收汁，即成。

備註：
1. 食用時可加入步驟6的腐乳汁。
2. 如果不用高速煲，用普通鑊或鍋，水要蓋過羊面，滾了後，細火忟1小時，（切記不要開蓋睇），1小時後關火不要開蓋，等30分鐘，再開火忟15 – 30分鐘。再繼續餘下步驟。

Lamb Brisket Stew
(YouTube video starts at 4:30. Skip to 1:11:05 for final preparation.)
Ingredients:
Lamb brisket - 2 lbs (cut into chunks, wash and rinse well. Do not blanch yet.)
Ginger - about 12 slices (use more ginger when cooking lamb)
Garlic - about 2 bulbs or more
Shallot - about 2 bulbs or more
Bay leaf - 2 pieces
Bamboo shoots
Shiitake mushrooms - rehydrated
Water chestnuts
Sugar canes - (to be lined on the bottom of the pressure cooker pot and also to balance out the heaty lamb meat and for the sweetness)
Clay pot

Seasoning ingredients:
Red fermented bean curd (“Nam Yu”) - a little more than ½ a cube
Red fermented bean curd (“Nam Yu”) liquid - 1 tbsp
White Fermented bean curd (“Fu Yu”) - 3 cubes
Chu Hou paste - 1 tbsp
Shaoxing wine - 2 tbsp
Green onion - a bunch (white parts only)
Oil
Water - enough to cover all ingredients
Rock sugar - 2 large pieces (to tenderize meat)

Vegetables to be added before serving:
Celery - shredded
Dried bean curd - rehydrated
Leek - shredded
Spring onion - shredded
Chinese lettuce - optional

Seasoning to be added before serving:
Oyster sauce

Dipping sauce ingredients:
White fermented bean curd (“Fu Yu”) - 2 - 3 cubes
Sugar - to taste
Hot water - enough to make a sauce
Lemon leaf - shredded

Methods:
1. In a pan, DO NOT add oil. Add in lamb brisket pieces with the fat facing down the pan first and fry until the fat has release their oil to lessen the gamey smell.

2. Keep stir frying until fragrant then add enough water to submerge all the lamb brisket pieces. Add in Shaoxing wine and bring to a boil to release all impurities.

3. Transfer precooked lamb brisket pieces to a colander, rinse well, and pat dry. Set aside.

4. In a bowl, add in red fermented bean curd (“Nam Yu”), red fermented bean curd (“Nam Yu”) liquid, white fermented bean curd (“Fu Yu”), Chu Hou paste, Shaoxing wine, mash and mix well. Set aside.

5. In a wok, add in ginger slices, oil and fry them until golden brown. Add in garlic cloves, shallot cloves, and stir fry until fragrant on LOW heat.

6. Add in bay leaves, sauce prepared in Step 4, green onion (white parts only), and stir fry.

7. Add more oil and stir fry until fragrant.

8. Add in precooked lamb brisket pieces to the wok, and stir fry until all pieces are covered with the sauce. Add in sugar canes to the bottom of the wok now if you using stovetop instead of pressure cooker.

9. Add enough water to submerge all the lamb brisket pieces for cooking on stovetop and bring to a boil on HIGH heat then turn to LOW heat and cook for 1 hour.

10. DO NOT open the lid during this one hour of stewing or the meat will not be tender. After 1 hour turn off heat and let it sit for further 30 minutes then turn on LOW heat again and stew for additional 15 to 30 minutes.

11. If you are using pressure cooker, add less water then add in bamboo shoots, shiitake mushrooms, water chestnuts, and mix well. Transfer to the pressure cooker pot that is lined with sugar canes on the bottom of the pot, set to meat setting and cook for 40 minutes.

12. If you are using stovetop, add in bamboo shoots, shiitake mushrooms, water chestnuts after 1 hour of stewing.

13. To make the dipping sauce, in a small bowl, add in white fermented bean curd, sugar, water, lemon leaf, mash and mix well. Set aside to serve with the lamb brisket stew.

14. Heat up a serving clay pot. Transfer the lamb brisket from the pressure cooker or from the wok to the serving clay pot.

15. Turn on HIGH heat.

16. Remove the sugar canes from the clay pot.

17. Add in rehydrated dried bean curd, oyster sauce, and mix well.

18. Add in spring onion, leek, celery, and mix well. Serve with dipping sauce.

＃肥媽食譜
＃mariarecipes

Yesterday, the COVID-19 Taskforce described how we will progressively ease restrictions after the circuit breaker ends on 1 June.

I am sure everyone is looking forward to getting back to normal – sending our kids back to school, re-opening businesses, eating out with friends, and finally being able to visit family and loved ones.

However, we can’t revert to status quo ante. The circuit breaker has worked, and our situation is improving. But the battle against COVID-19 is far from over. That is why we are reopening in gradual phases, with F&B dine-ins only allowed after we are confident that community transmission will stay low. We have seen other countries that have opened up experiencing a resurgence of cases. All it takes is a single infected person to create a new cluster.

We cannot stay closed forever, so we have to get used to a new normal, adjusting our routines to live and work safely despite this global pandemic. Let us continue working together to keep COVID-19 at bay. We will emerge stronger from this experience. – LHL

#SGUnited
#SingaporeTogether

Những người hữu duyên dù đi ngược đường bao lâu chăng nữa cũng sẽ gặp nhau. Người thực sự thuộc về mình thì cỡ nào cũng sẽ ở bên nhau

KEEP IN TOUCH at:
Fanpage: https://www.facebook.com/tiafanpage
Profile page: https://www.facebook.com/tia.theartist
Instagram: https://www.instagram.com/imtiaaaaaa/
Contact for work: 0972660031 - Toàn

Official Audio:
Nhaccuatui: https://www.nhaccuatui.com/bai-hat/ai-dua-em-ve-tia-hai-chau-ft-le-thien-hieu.FfM9sZqNPfzz.html
Spotify: https://open.spotify.com/album/3g4UhKs9pmkiJiLytUv9nB?si=51IPMxH4T3-EdrnrmnXMBw

Beat: https://www.nhaccuatui.com/bai-hat/ai-dua-em-ve-beat-tia-hai-chau-ft-le-thien-hieu.4v53lBm9hJw3.html

#Aiduaemve #ADEV #Takemebackhome #3553 #Tia #Lethienhieu

Music Production
_

Composer: Nguyễn Bảo Trọng
Rap lyric writer: TIA
Producer: MastaL
Recording & Mastering: Lê Minh Hiếu Studio

MV Production
_

Executive Producer: Toan Vo
Starring: Cao Bá Hưng, Đạt Từ
Stylist: Diệp Linh Châu - Angels agency styling (AAS)
Stylist Assistant: Linh Khuê, Minh Tâm
MUA: Tony Ông
Director: Nguyễn Hoàng Khôi
Screenwriter: Tina Phạm
Assistant: Tuyền Trần
Speacial thank to: Bam Bam, Missguided & MAMARIA
______________
? Lyric:
Nhạc giờ này lại tắt
Phố thức cùng đèn đường hiu hắt
Có chút mưa bay qua mi mắt
Rồi thì ai đưa em về đêm nay

Giờ này còn trên phố
Có mấy người thì thầm nhỏ to
Tíu tít và chạy về đâu đó
Giờ thì ai đưa em về đêm nay

Tim em
Đau nhiều rồi
Chân em
Đã mỏi rồi
Đông cũng đã về rồi
Em vẫn một mình thế thôi

Đêm nay sẽ thật dài
Em cũng đã mệt nhoài
Sương rơi đêm lạnh đầy
Vậy thì ai đưa em về đêm nay

Take me back, back home
Đường về cũng chẳng có xa
Đưa em về qua ba ngã năm
Năm ngã ba là nhà
Take me back back home
Đường về cũng chẳng có xa
Đêm khuya rồi sao không có ai
Đưa em đi về nhà
La la la
La la la
La la la
Ai đưa em về
Lalala x 3
Không ai đưa em về

Rap:
Làm việc from 9 to 5
Tan ca thật mỏi mệt em biết về cùng ai?
Đường về tuyệt nhiên là không khó
Nhưng mà có lẽ sự cô đơn sẽ khiến đôi chân em mỏi đó, oh
Em đi đâu xa lên anh đưa về nha?
Đừng về 1 mình vì đường nhiều người qua
Không đi quá vội, anh đây sẽ đợi
Vì dừng bao nhiêu lần đèn đỏ chỉ khiến anh vui thôi

Con phố ngoài kia cũng nhớ rằng,
Em đi qua nơi đây biết bao lần
Và ai cũng nhạt dần
Chẳng còn đúng hẹn những nơi em dừng chân, oh bab
____________
© Bản quyền thuộc về Tia Channel & Hit Entertainment Company
© Copyright by Tia Channel & Hit Entertainment Company
☞ Do not Reup

Với sự tham gia đặc biệt của:
Ngọc Trinh trong vai Thu Hà
Quang Sự trong vai Hai Tân
-----------------------
Nghe Audio Độc Quyền tại Việt Nam trên NhacCuaTui: https://bit.ly/cdvdnct
Nghe audio tại các trang nhạc quốc tế:
Spotify: https://open.spotify.com/album/1LRCuWI4PXR8y2PhdI6A2z
Apple Music: https://music.apple.com/us/album/1515272335
ITunes: https://music.apple.com/us/album/1515272335?app=itunes
Google Music: https://play.google.com/store/search?q=Cung%20an%20V%20oi&c=music
Deezer: https://www.deezer.com/search/Cung%20an%20V%20oi
---------------------------
Sản xuất âm nhạc
__
Sáng tác: KIÊN
Phối khí: PHI WÀI
Thu âm: TRUNGG IU
SOUNDG - STUDIO
Mix & Master: HUỲNH QUANG TUẤN (True Sound Academy)
Cố vấn âm nhạc: QMAX1987

Sản xuất M/V
__
Đạo diễn: VŨ HỒNG THẮNG
Giám đốc sản xuất: HỮU ANH NGUYỄN
Giám đốc sáng tạo: JAMEZZ NGUYỄN
Điều hành sản xuất: CÔ TÚ - HOÀNG LONG
Giám sát sản xuất: NHƯ PHAN
Sản xuất: ĐẶNG ĐỨC
Kịch bản gốc: JAMEZZ NGUYỄN
Biên kịch: MINH KIÊN
Cố vấn nghệ thuật: NGHỆ SĨ CẢI LƯƠNG THANH SƠN - TRẦN TÚ
Giám đốc mỹ thuật: TU CHOOC
Diễn viên:
QUANG SỰ trong vai Hai Tân
NGỌC TRINH trong vai Thu Hà
và các diễn viên khác

Giám đốc hình ảnh: TRANG CÔNG MINH F.N.P. - ĐỨC BI F.N.P.
Quay phim: THI LON F.N.P - MINH NHÍ
Chỉnh nét: NGHIÊM DUY HẢI - PHẠM PHÚ CƯỜNG - HUỲNH HOÀI THANH
Thiết kế hiện trường: TRUNG HUY
Chủ nhiệm đoàn phim: NGUYỄN TRANG
Trợ lý sản xuất: VĂN NGỌC SÂM
Kỹ xảo điện ảnh: HOÀNG VIỆT HUNG
Modeling: NGUYỄN THÀNH - QUỐC ANH
Hiệu ứng đặc biệt: NGUYỄN TÙNG
Compositing: TRẦN CHUNG - NGUYỄN HIẾU
Trang điểm:
HIWON TEAM
BẢO BẢO
TÚ TÚ
Làm tóc: JIMIN YOUNG
Thiết kế sản xuất: TRUNG HUY
Trợ lý đạo diễn: AD TOM LEE
Nhiếp ảnh: TÙNG SALIE TEAM - HẢI NGUYỄN - KHANG TÔN
Quay phim hậu trường: QUANG MINH - TÂN HUY
Thiết kế đồ họa: LÊ ĐỨC HIỆP - DUY NGUYỄN
Dựng phim và chỉnh màu: ĐẶNG DUY
Trang phục: HUA MAN
Trang sức: NGÔ MẠNH ĐÔNG ĐÔNG
Phụ trách trang phục: BEO
Trợ lý phục trang: NGỌC TRÂM - BẢO UYÊN - NHƯ QUỲNH

Phụ trách diễn viên:
ĐINH PHÚ THẠNH
KIỀU NGUYỄN
Hậu cần: HUYNH NHUC TEAM
Trang trí trường quay: NHUT TEAM
Thiết bị ánh sáng: CINELIGHT - CINEHANOI
Thiết bị quay: CINEHANOI
Production House: SPACEX MEDIA
VFX : Sparta VFX

Giám đốc marketing: HỮU ANH NGUYỄN
Giám đốc chiến lược: TÀI MINH NGUYỄN
Giám đốc đối ngoại: NOAH TÔN
Giám đốc truyền thông: NHUNG NGUYỄN
Phụ trách truyền thông: - QUÂN OLA - LAN ĐOÀN - HOÀNG TUẤN
Dựng phim hậu trường: LAN ĐOÀN - DIỆP ANH
Đơn vị sản xuất hình ảnh: SPACEX MEDIA
Kĩ xảo hình ảnh: SPARTA VFX
Phụ đề tiếng Anh: CẶP ĐÔI ĐUÔNG DỪA
Phụ đề tiếng Hàn: QUINABLE
Phụ đề tiếng Nhật: BUBON
Phụ đề tiếng Trung: YAN

Đơn vị tài trợ: SURF - V LIVE
Đơn vị phát hành: NHACCUATUI - BELIEVE DIGITAL - METUB WEBTVASIA
Đối tác truyền thông: Bread n’ Tea

Trân trọng cảm ơn

NSND Bạch Tuyết
Gia đình Cố NSND Út Trà Ôn

Trong MV có sử dụng một đoạn trong Ca khúc “Tình Anh Bán Chiếu” (Sáng tác: NSND Viễn Châu - Thể hiện: NSND Út Trà Ôn)
----------------------
Lời Nhạc: Cung Đàn Vỡ Đôi

Lung linh lung linh
Ánh trăng nghiêng nghiêng bên thềm để lòng người rung rinh rung rinh
Gió đưa cơn mơ về những dấu yêu đã xa, từ lâu, trong tim đậm sâu
Gió nói còn thương, còn đau, còn nhớ nhung về nhau

Khi xưa yên vui
Có ai muốn xây mơ mộng bằng một ngày mai cay đắng ngậm ngùi
Biết đâu
Sớm mai ngày vui lỡ trôi
Xót xa con đường vỡ đôi
Tiếc thay duyên người với tôi...

Khoé mắt ướt tràn, cất tiếng đàn
Tịch tình tang ai khóc cho nàng
Nghe như bao yêu dấu chưa hề phai
Đêm nay tôi đang nhớ thương về ai
Buồn thêm nữa đi, buồn cho sầu dâng ướt mi
Chỉ một đêm nay nữa thôi
Nhớ thương một người không nhớ tôi

Cũng đã lỡ rồi, đã hết rồi
Tình mình giờ như con nước trôi
Ngàn năm cũng chỉ thế thôi
Tôi chỉ mong
Khi nắng lên ngay sau màn mưa
Anh bước chân trên con đường xưa
Theo gió bay câu ca nhẹ đưa...

Khi xưa yên vui
Có ai muốn xây mơ mộng bằng một ngày mai cay đắng ngậm ngùi
Cớ sao
Anh để tôi ôm bao mộng ước
Anh hứa đi bên tôi về cuối con đường
Để mình tôi mãi tiếc nuối mãi nhớ mãi vấn vương

Lung linh lung linh
Rung rinh rung rinh
Lung linh lung linh
Lung linh lung linh...

#CungDanVoDoi #ChiPu #NgocTrinh #QuangSu #TanCoGiaoDuyen

SUBSCRIBE Chi Pu at: http://metub.net/chipu
-----------------
KEEP IN TOUCH at:
Fanpage: http://facebook.com/chipupu93
Instagram: https://instagram.com/chipupu/
-----------------
© Bản quyền thuộc về GOM Entertainment
© Copyright by GOM Entertainment ☞ Do not Reup

Parody of the worldwide hit Gangnam Style by PSY. Sorry it took us so long! Hope you'll enjoy this one as much as we did filming it! SUBSCRIBE http://bit.ly/JBTVSUBSCRIBE

CLICK TO TWEET AND SHARE THIS VIDEO:http://clicktotweet.com/07zFm

#hitzoppaklstyle #KANAPSY #jinnyboytv

WATCH OUR SHORT FILMS
http://bit.ly/1d59FbF

CHECK OUT OUR EXCLUSIVE INTERVIEWS
http://bit.ly/1finoAN

AND OUR HANGOUTS
http://bit.ly/1i4T1hv

LIKE US ON FACEBOOK
http://www.facebook.com/Jinnyboytv

FOLLOW US ON TWITTER
Jin Lim: http://www.twitter.com/jinnyboy
Reuben Kang: http://www.twitter.com/ReubenKang

JOIN US ON G+
https://plus.google.com/u/0/100884058243357195392/videos

JINNYBOYTV STORE:
http://jinnyboytv.bigcartel.com

WEBSITE
http://www.jinnyboytv.com

Featuring:
Ryan Higa: http://www.youtube.com/nigahiga
Slops McGee: http://www.youtube.com/slopsmcgee
Joseph Germani: http://www.youtube.com/germaniproduct...
Dmingthing: http://www.youtube.com/dmingthing
Kyle Patrick

LYRICS:
NASI LEMAK KOPI OR TEA WE KEEP IT LOCAL
USE TAXI SANA SINI LRT WE KEEP IT LOCAL
BAJU KURUNG SARI OR A CHONG SAM WE KEEP IT LOCAL
SO KL STYLE WE KEEP IT LOCAL

COS WE HAVE BOTAK HAIR
OUR TRAFFIC JAM WITH CARS SO CRAM
OH YA ITS PANAS HERE
OUR KL VIBE BANYAK ALIVE
OUR GIRLS THEY MAKE YOU STARE
OUR BUILDINGS SEMUA TINGGI SEE KLCC THERE
AND KL TOWER THERE

I WOULD NEVER LEAVE OUR KOTA
KL CITY (HEY) KL CITY (HEY)
I WOULD NEVER LEAVE OUR KOTA
IF U DON'T KNOW WELL NOW U KNOW

OPPA KL STYLE!

JALAN TUN RAZAK JALAN IMBI THEY ALL GOT NO TOLL
THE DUKE HIGHWAY NPE KENA BAYAR TOLL
JALAN AMPANG & CHOW KIT THAT NO DON'T HAVE TOLL
NKVE KENA BAYAR TOLL

BUT THERES NO PARKING THERE
WE SPEND OUR WEEKEND AT THE MALLS LOOKING FOR PARKING BAY
THEN WHEN U JUMPA PARKING BAY WE SPEND OUR WHOLE DAYS THERE
WE JALAN JALAN DENGAN KAWAN BUT BUY NOTHING THERE
ALL WE EAT IS AIR (MAKAN ANGIN)