Today when I run an old tool on my x64 Windows 7, following error message is displayed:
Component ‘COMDLG32.OCX’ or one of its dependencies is not correctly registered: a file is missing or invalid.
Here is how to resolve comdlg32.ocx missing error.
- Download comdlg32.zip and extract comdlg32.ocx from zip file
- Move comdlg32.ocx to c:Windowssystem32 folder. For 64bit Vista/Win7, move comdlg32.ocx to c:WindowsSysWOW64
- Open a command line window and run following command:
regsvr32 c:Windowssystem32comdlg32.ocx
Note: a) On 64bit Vista/Win7, run this command instead:
regsvr32 c:WindowsSysWOW64comdlg32.ocx
b) For Vista/Win7 with UAC turn on, the above command needs to be run from elevated command prompt.
- Once comdlg32 is registered successfully, following message will prompt, DllRegisterServer in C:WINDOWSSystem32comdlg32.ocx succeeded.
- Now launch the application again you should not see file missing error.
Update: Important note if you use Windows 7: registering comdlg32.ocx must be done as administrator, or regsvr32.exe will fail with error 0x8002801c. To do this as administrator, Go to All Programs -> Accessories -> Command Prompt’, right click on ‘Command Prompt’ icon, and click on ‘Run as administrator’ to start a command prompt, then run the regsvr32 command
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Very good article. I will be going through a few of these issues as well..
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Chef Cheong Liew voices his char kway teow recipe and a look back at his career
Food has become the theme of Cheong Liew’s life. The legendary Malaysian Australian chef grew up in kuala lumpur, Where he witnessed his grandmother’s artistry cooking. Her inventiveness would stay with him.
“We grew up in a family where the matriarch cooked all the food my grandmother wouldn’t let charmdate scam her daughter in law do anything, She was the government chef, Liew says and laughters. “just, You had to make a lot of scratch. You even had to make your own property rice flour,
Liew, Who talks to SBS Food over lunch at Adelaide’s Fishbank, Has a backstory that’s best told in dishes. Like the baked beans on toast he was offered as a graduation student in Melbourne in 1970, A year after he fled Kuala Lumpur’s anti chinese riots.
“Our whole family allocated my dad got on a plane to go to Hong Kong and I went to Australia, according to him. “In the school boarding school, you still have baked beans on toast. At nourishment, beef roasts beef, beef roasts lamb. In victoria, I endured six other Asian students and cooked for my rent,
Then there were the sandwiches he rustled up at 4am for truck drivers who visited the pub that hired him in Adelaide quite a while later. “all by 6am, People would roll in for whiskey and sandwiches they were the truck drivers delivering vegetables to the Adelaide Central Market, according to him.
ingredients are a major character in Liew’s biography. He was working in early ’70s, until the formal end of the White Australia Policy. it an era, he states, of which Brussels sprouts were overcooked. Broccoli boiled until it was most grey.
when Moos steakhouse, Where he worked in someones free time as a grill chef, He started stir frying veggies. “I just used garlic and butter and water, So they were nice and clean, he admits that.
it’s possible that in 1975, He had Neddy’s. in that location, He combined his Chinese Malaysian heritage with the flavours and textures of the australia he’d moved to, years before terms like “Pan asian” properly “fusion” Became part of our kitchen lexicon. “Adelaide was ready on a regular basis in its style of food, he admits that. “back then, You could get only one kind of lettuce, Iceberg have been no shallots, No red vegetables, That came later,
throughout Neddy’s, exactly where the waitstaff wore sarongs during summer and diners ate under grapevines, He served dishes like warm salad of Moreton Bay bugs with avocadopure and salted toasted fish. “I pan fried the Moreton Bay Bugs in ginger root and garlic, tells how Liew, Adding that ginger, Garlic and chilli is the bedrock of Malaysian foods. “towards the end, there were pure of avocado, Bean seedlings and lettuce,
operating in 1988, Neddy’s full-face. “we would had our fourth child, So we told, Let’s discontinue, according to him.
for one more seven years, Liew would teach at the Regency Hotel their school. a lot of, He trained a generation of chefs schooled in the superiority of European cooking to honour the places that possibly they are from.
“Adelaide was ready on a regular basis in its style of food. seeking, You could get only photos lettuce, Iceberg had been no shallots, No red red onion, That came much later,
“I told them you’ve got to explore your heritage, he says. “But you must appreciate your own culture whether or not it’s Czechoslovakian, italian, develope, indian. the faculty has given you a good kitchen language. But avoid being afraid to use your heritage,
Liew, Who will appear at the South Australian food and wine festival Tasting Australia, Is most commonly known for the “Four Dances of the sea, formulated when he owned The Grange, An acclaimed restaurant at the Hilton in Adelaide.
The tank (Which mixes snook, Wasabi mayo, Olive deep-fried octopus, Squid ink crackers, organic cuttlefish and spiced pnaturaln sushi) Nods to quarterly report, madeira, Greece and Japan via his Malaysian youngsters.
“the college has given you a good kitchen language. But don’t be afraid to use your heritage,
Malaysia, the hula,you’ll Malay, far eastern and Indian communities, Is also interchangeable with culinary fusion.
as Liew, No dish sums this in turn up like char kway teow. The concoction of rice noodles, Pork and seafood, Charred on a wok up till smoky, Is the legacy of Hokkien and Teochew immigrants who arrived in Malaysia in the 19th century.
“you are able to prawns, Pork and clams or occasionally I just use mussels, He grins. “When I first dreamed about my style of cuisine, I thought it is concerning ideas of migration. And migration is nothing new.