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RECIPE: UBI KAYU (STEAMED CASSAVA/TAPIOCA KUIH WITH COCONUT) Steam at high heat for 25 to 30 mins or until cooked. Remove from heat and leave to cool completely. Now steam the grated coconut with salt or sugar for 5 mins. Remove from heat and leave to cool completely and remove the pandan leaves. Once the tapioca kuih is cooled, cut into desired size. Coat in the prepared coconut and serve. RECIPE: DRY BAK KUT TEH (PORK RIBS TEA/肉骨茶) Bak Kut Teh (BKT) in Hokkien (a Chinese dialect) literally means Pork Rib Tea. When I was a child, my mum would cook this herbal soup using the herbs/spices from the Chinese medical shop. Nowadays, most grocery stores and supermarkets in Malaysia and Singapore carry the sachets which contains the powdered herbal mix ready to RECIPE: “SEMBAWANG” SEAFOOD WHITE BEEHOON/VERMICELLI Seafood White Beehoon was first made popular by You Huak restaurant in Sembawang, Singpaore. But in recent years, many others have started to serve it in hawker centres. Some of my friends have tried from various places and complained that it was quite bland while others were crazy about it. This is a fairly easy TECH REVIEW: SUDIO ETT Tech Review: Sudio ETT. Sudio is back with their latest offering of their wireless earbuds: The Sudio ETT. ETT means “one” in the Swedish language, and it certainly looks like Sudio is trying to make this the one for you. Having reviewed their last 2 generations of wireless earbuds, it seems that Sudio is both listening to feedbackand
RECIPE: SOUP FOR THE YONG TAU FOO Ingredients: 4 cups water 150g yellow soy beans 200g of ikan bilis or you may use mackerel fish head and bones Ginger 2 cups of homemade chicken stock Salt to taste Method: Add all the above ingredients into a pot and simmer for 1 hour. Chef’s Note: If you have excess soup donot throw
RECIPE: STEAMED MEAT PATTY WITH SALTED EGG (咸蛋蒸肉饼) Method: Separate the salted egg white from the yolk. Add the cornflour into the minced pork and mix well. Add the salted egg white, soy sauce, ginger, cooking wine, pepper, and sesame oil onto the pork. Mix well and leave to marinate for at least an hour. When ready to steam transfer the mixture to a HOW-TO: TAUHU GORENG (FRIED BEANCURD/TOFU WITH PEANUT SAUCE) Tauhu Goreng literally means Beancurd/Tofu Fried. Interesting fact: Tauhu Goreng is the Malaysian and Singaporean spelling whilst Tahu Goreng is the Indonesian spelling. This dish is commonly found in Indonesia, Malaysia and Singapore and it is eaten as a side dish or as a meal in itself. The beancurd is normally deep fried (I pan RECIPE: STEAMED GLUTINOUS RICE (LOR MAI FAN/糯米飯) Steamed glutinous rice or Lor Mai Fan (in Cantonese) is an easy to prepare, traditional dish. This dish is often sold in 'dim sum' restaurants across Asia. It is also a common sight in Malaysia where this flavourful dish is sold in small disposable aluminium bowls, steaming in huge steaming cabinets together with different kinds RECIPE: BLACK SWEET VINEGAR PORK TROTTER/KNUCKLE (猪脚醋) Black Sweet Vinegar Pork Trotter is a classic, Cantonese heritage dish. It is a dish that has it all – sweet, sour, savoury and gingery. The pork trotter is stewed slowly over low fire in the tasty black sweet vinegar, and this makes the meat tender and succulent. This is a post-natal dish which is RECIPE: COFFEE PORK RIBS (咖啡排骨) Heat the oil and deep fry the ribs for about 5 minutes. Drain the oil from the ribs with paper / kitchen towel and set aside. Put all the ingredients for the sauce into a bowl and mix well. Pour the mixed sauce ingredients into a pan and simmer over medium heat until saucethickens.
RECIPE: UBI KAYU (STEAMED CASSAVA/TAPIOCA KUIH WITH COCONUT) Steam at high heat for 25 to 30 mins or until cooked. Remove from heat and leave to cool completely. Now steam the grated coconut with salt or sugar for 5 mins. Remove from heat and leave to cool completely and remove the pandan leaves. Once the tapioca kuih is cooled, cut into desired size. Coat in the prepared coconut and serve. RECIPE: DRY BAK KUT TEH (PORK RIBS TEA/肉骨茶) Bak Kut Teh (BKT) in Hokkien (a Chinese dialect) literally means Pork Rib Tea. When I was a child, my mum would cook this herbal soup using the herbs/spices from the Chinese medical shop. Nowadays, most grocery stores and supermarkets in Malaysia and Singapore carry the sachets which contains the powdered herbal mix ready to RECIPE: “SEMBAWANG” SEAFOOD WHITE BEEHOON/VERMICELLI Seafood White Beehoon was first made popular by You Huak restaurant in Sembawang, Singpaore. But in recent years, many others have started to serve it in hawker centres. Some of my friends have tried from various places and complained that it was quite bland while others were crazy about it. This is a fairly easy TECH REVIEW: SUDIO ETT Tech Review: Sudio ETT. Sudio is back with their latest offering of their wireless earbuds: The Sudio ETT. ETT means “one” in the Swedish language, and it certainly looks like Sudio is trying to make this the one for you. Having reviewed their last 2 generations of wireless earbuds, it seems that Sudio is both listening to feedbackand
RECIPE: SOUP FOR THE YONG TAU FOO Ingredients: 4 cups water 150g yellow soy beans 200g of ikan bilis or you may use mackerel fish head and bones Ginger 2 cups of homemade chicken stock Salt to taste Method: Add all the above ingredients into a pot and simmer for 1 hour. Chef’s Note: If you have excess soup donot throw
RECIPE: STEAMED MEAT PATTY WITH SALTED EGG (咸蛋蒸肉饼) Method: Separate the salted egg white from the yolk. Add the cornflour into the minced pork and mix well. Add the salted egg white, soy sauce, ginger, cooking wine, pepper, and sesame oil onto the pork. Mix well and leave to marinate for at least an hour. When ready to steam transfer the mixture to a RECIPE: SOUP FOR THE YONG TAU FOO Ingredients: 4 cups water 150g yellow soy beans 200g of ikan bilis or you may use mackerel fish head and bones Ginger 2 cups of homemade chicken stock Salt to taste Method: Add all the above ingredients into a pot and simmer for 1 hour. Chef’s Note: If you have excess soup donot throw
TECH REVIEW: SUDIO ETT Tech Review: Sudio ETT. Sudio is back with their latest offering of their wireless earbuds: The Sudio ETT. ETT means “one” in the Swedish language, and it certainly looks like Sudio is trying to make this the one for you. Having reviewed their last 2 generations of wireless earbuds, it seems that Sudio is both listening to feedbackand
RECIPE: DRUNKEN HERBAL PRAWNS (药材醉虾) Rinse all the herbs except the Wolfberries. Put in all the rinsed herbs into the pot of chicken stock and bring it to boil. Turn down to low heat to simmer for at least 30 minutes. While the broth is simmering, rinse the Wolfberries and set aside. When your broth is RECIPE: “SEMBAWANG” SEAFOOD WHITE BEEHOON/VERMICELLI Seafood White Beehoon was first made popular by You Huak restaurant in Sembawang, Singpaore. But in recent years, many others have started to serve it in hawker centres. Some of my friends have tried from various places and complained that it was quite bland while others were crazy about it. This is a fairly easy RECIPE: FRIED DRY MEE SIAM (NYONYA STYLE) Frying the Mee Siam: Heat up 4 tablespoons of oil in a wok over medium-low heat. Add in the shallots and garlic, then fry for 1 minute. Then add in the chilli and fry for 1 minute. Add in the dried shrimp, fry for 1 minute. Add in belacan and mix well. Add RECIPE: CANTONESE ROAST DUCK WITH CHINESE ANGELICA ROOT Method: Wash the duck, then pat dry with kitchen towel. Combine marinade ingredients for the duck in a small bowl. Rub the duck with the marinade and set aside. Next, in a pan heat up the 2 tablespoons of cooking oil. Add in the minced garlic, minced ginger, RECIPE: CURRY PIG SKIN WITH CHEE CHEONG FUN (咖哩猪皮猪腸粉) Method: Soak the pig skin in water for about 15 minutes. Once it has softened, cut them into bite sized pieces. Set aside. Heat a pan and add in the cooking oil. Add in ginger, garlic and shallots. Fry till fragrant. Add in the toasted belacan, curry leaves, and HOW-TO: SAMBAL TUMIS BELACAN (STIR-FRIED BELACHAN CHILLI Heat up 8 tablespoons of oil in a frying pan over medium low heat. Add in the chilli paste and the spice paste and stir once in a while to ensure that it is not burnt. Add 4 tablespoons of assam solution after 10 minutes and continue to stir to mix well. Add the brown sugar or gula Melaka and allow it to melt into the sambal. RECIPE: HAKKA PORK BELLY WITH TARO (YAM) (WU TAU KAU YOKE Arrange the pork belly (skin side down) and alternate with yam in a bowl/tray. Pour in sauce which should fill up to ½ of the bowl/tray. Finally cover with aluminium foil. Bring water to boil in the wok/steamer. Place the prepared dish of pork belly and taro in thewok/steamer.
RECIPE: STEAMED HAIRY GOURD/MELON WITH MINCED PORK (毛瓜蒸肉馅) Method: Place the minced pork and mushrooms into a bowl. Add in the marinade for the pork into the bowl and mix well. Let it marinade for about 10 minutes. Use a peeler to peel off the skin of the Hairy Melon. Cut into to 1-inch tubes. Then scrape off the seeds in the centre. Stuff the melon with the meat stuffing until it forms a smalldome.
HOW-TO: TAUHU GORENG (FRIED BEANCURD/TOFU WITH PEANUT SAUCE) Tauhu Goreng literally means Beancurd/Tofu Fried. Interesting fact: Tauhu Goreng is the Malaysian and Singaporean spelling whilst Tahu Goreng is the Indonesian spelling. This dish is commonly found in Indonesia, Malaysia and Singapore and it is eaten as a side dish or as a meal in itself. The beancurd is normally deep fried (I pan RECIPE: BLACK SWEET VINEGAR PORK TROTTER/KNUCKLE (猪脚醋) Black Sweet Vinegar Pork Trotter is a classic, Cantonese heritage dish. It is a dish that has it all – sweet, sour, savoury and gingery. The pork trotter is stewed slowly over low fire in the tasty black sweet vinegar, and this makes the meat tender and succulent. This is a post-natal dish which is RECIPE: UBI KAYU (STEAMED CASSAVA/TAPIOCA KUIH WITH COCONUT) Steam at high heat for 25 to 30 mins or until cooked. Remove from heat and leave to cool completely. Now steam the grated coconut with salt or sugar for 5 mins. Remove from heat and leave to cool completely and remove the pandan leaves. Once the tapioca kuih is cooled, cut into desired size. Coat in the prepared coconut and serve. RECIPE: STEAMED GLUTINOUS RICE (LOR MAI FAN/糯米飯) Steamed glutinous rice or Lor Mai Fan (in Cantonese) is an easy to prepare, traditional dish. This dish is often sold in 'dim sum' restaurants across Asia. It is also a common sight in Malaysia where this flavourful dish is sold in small disposable aluminium bowls, steaming in huge steaming cabinets together with different kinds RECIPE: STICKY HONEY PORK RIBS (蜜汁排骨) Rinse the pork ribs till the water is clear to remove any impurities. Add the corn flour and mix well. Let marinate for about 30 minutes. Heat up a wok/pan and add in the cooking oil. When the oil is hot, add in the ginger slices. Then sauté till fragrant. Add in the shallotsand white part of
RECIPE: DRY BAK KUT TEH (PORK RIBS TEA/肉骨茶) Bak Kut Teh (BKT) in Hokkien (a Chinese dialect) literally means Pork Rib Tea. When I was a child, my mum would cook this herbal soup using the herbs/spices from the Chinese medical shop. Nowadays, most grocery stores and supermarkets in Malaysia and Singapore carry the sachets which contains the powdered herbal mix ready to RECIPE: EASY CHINESE-STYLE PORK CHOPS Mix the marinating ingredients together. Then use it to marinate the meat for an hour or more. When ready to cook, heat 1 tablespoon of cooking oil in a non-stick pan. Shallow fry the pork slices on both sides till browned and cooked through, about a minute or more, in batches. Add more oil to the pan whenever needed. RECIPE: STEAMED MEAT PATTY WITH SALTED EGG (咸蛋蒸肉饼) Method: Separate the salted egg white from the yolk. Add the cornflour into the minced pork and mix well. Add the salted egg white, soy sauce, ginger, cooking wine, pepper, and sesame oil onto the pork. Mix well and leave to marinate for at least an hour. When ready to steam transfer the mixture to a RECIPE: COFFEE PORK RIBS (咖啡排骨) Heat the oil and deep fry the ribs for about 5 minutes. Drain the oil from the ribs with paper / kitchen towel and set aside. Put all the ingredients for the sauce into a bowl and mix well. Pour the mixed sauce ingredients into a pan and simmer over medium heat until saucethickens.
RECIPE: CURRY PIG SKIN WITH CHEE CHEONG FUN (咖哩猪皮猪腸粉) Method: Soak the pig skin in water for about 15 minutes. Once it has softened, cut them into bite sized pieces. Set aside. Heat a pan and add in the cooking oil. Add in ginger, garlic and shallots. Fry till fragrant. Add in the toasted belacan, curry leaves, and HOW-TO: TAUHU GORENG (FRIED BEANCURD/TOFU WITH PEANUT SAUCE) Tauhu Goreng literally means Beancurd/Tofu Fried. Interesting fact: Tauhu Goreng is the Malaysian and Singaporean spelling whilst Tahu Goreng is the Indonesian spelling. This dish is commonly found in Indonesia, Malaysia and Singapore and it is eaten as a side dish or as a meal in itself. The beancurd is normally deep fried (I pan RECIPE: BLACK SWEET VINEGAR PORK TROTTER/KNUCKLE (猪脚醋) Black Sweet Vinegar Pork Trotter is a classic, Cantonese heritage dish. It is a dish that has it all – sweet, sour, savoury and gingery. The pork trotter is stewed slowly over low fire in the tasty black sweet vinegar, and this makes the meat tender and succulent. This is a post-natal dish which is RECIPE: UBI KAYU (STEAMED CASSAVA/TAPIOCA KUIH WITH COCONUT) Steam at high heat for 25 to 30 mins or until cooked. Remove from heat and leave to cool completely. Now steam the grated coconut with salt or sugar for 5 mins. Remove from heat and leave to cool completely and remove the pandan leaves. Once the tapioca kuih is cooled, cut into desired size. Coat in the prepared coconut and serve. RECIPE: STEAMED GLUTINOUS RICE (LOR MAI FAN/糯米飯) Steamed glutinous rice or Lor Mai Fan (in Cantonese) is an easy to prepare, traditional dish. This dish is often sold in 'dim sum' restaurants across Asia. It is also a common sight in Malaysia where this flavourful dish is sold in small disposable aluminium bowls, steaming in huge steaming cabinets together with different kinds RECIPE: STICKY HONEY PORK RIBS (蜜汁排骨) Rinse the pork ribs till the water is clear to remove any impurities. Add the corn flour and mix well. Let marinate for about 30 minutes. Heat up a wok/pan and add in the cooking oil. When the oil is hot, add in the ginger slices. Then sauté till fragrant. Add in the shallotsand white part of
RECIPE: DRY BAK KUT TEH (PORK RIBS TEA/肉骨茶) Bak Kut Teh (BKT) in Hokkien (a Chinese dialect) literally means Pork Rib Tea. When I was a child, my mum would cook this herbal soup using the herbs/spices from the Chinese medical shop. Nowadays, most grocery stores and supermarkets in Malaysia and Singapore carry the sachets which contains the powdered herbal mix ready to RECIPE: EASY CHINESE-STYLE PORK CHOPS Mix the marinating ingredients together. Then use it to marinate the meat for an hour or more. When ready to cook, heat 1 tablespoon of cooking oil in a non-stick pan. Shallow fry the pork slices on both sides till browned and cooked through, about a minute or more, in batches. Add more oil to the pan whenever needed. RECIPE: STEAMED MEAT PATTY WITH SALTED EGG (咸蛋蒸肉饼) Method: Separate the salted egg white from the yolk. Add the cornflour into the minced pork and mix well. Add the salted egg white, soy sauce, ginger, cooking wine, pepper, and sesame oil onto the pork. Mix well and leave to marinate for at least an hour. When ready to steam transfer the mixture to a RECIPE: COFFEE PORK RIBS (咖啡排骨) Heat the oil and deep fry the ribs for about 5 minutes. Drain the oil from the ribs with paper / kitchen towel and set aside. Put all the ingredients for the sauce into a bowl and mix well. Pour the mixed sauce ingredients into a pan and simmer over medium heat until saucethickens.
RECIPE: CURRY PIG SKIN WITH CHEE CHEONG FUN (咖哩猪皮猪腸粉) Method: Soak the pig skin in water for about 15 minutes. Once it has softened, cut them into bite sized pieces. Set aside. Heat a pan and add in the cooking oil. Add in ginger, garlic and shallots. Fry till fragrant. Add in the toasted belacan, curry leaves, and RECIPE: STICKY HONEY PORK RIBS (蜜汁排骨) Rinse the pork ribs till the water is clear to remove any impurities. Add the corn flour and mix well. Let marinate for about 30 minutes. Heat up a wok/pan and add in the cooking oil. When the oil is hot, add in the ginger slices. Then sauté till fragrant. Add in the shallotsand white part of
RECIPE: CRISPY ROASTED PORK (SIU YUK/烧肉) Combine the seasoning for the meat in a small bowl. Rub the marinade all over the meat portion only. If any marinade gets on the skin, rub it off with a paper towel. Combine the baking powder and salt in a small bowl and rub on the skin. Place pork belly on a plate, uncovered, skin side up and let it marinade for a few hours orpreferably
RECIPE: CHINESE BRAISED NOODLES (LOR MEE) Lor Mee (in Hokkien) literally means Braised Noodles. The yellow noodle is soaked in a dark gooey sauce topped with yummy braised meat, eggs, bean curd, and other ingredients. Being a Teochew, when I was growing up I was always exposed to a more Teochew style of RECIPE: BRAISED TEOCHEW SPICY STINGRAY Add the cut chilli, sambal chilli and fish sauce. Stir fry for another a minute. Add in the stingray and mix well. Add water and cover with a lid. Leave to simmer for 10 to 15 minutes or till the fish is cooked through. Garnish with the chopped parsley/coriander/spring onions. Serve with plain porridge or RECIPE: DRY BAK KUT TEH (PORK RIBS TEA/肉骨茶) Bak Kut Teh (BKT) in Hokkien (a Chinese dialect) literally means Pork Rib Tea. When I was a child, my mum would cook this herbal soup using the herbs/spices from the Chinese medical shop. Nowadays, most grocery stores and supermarkets in Malaysia and Singapore carry the sachets which contains the powdered herbal mix ready to RECIPE: SUPER EASY KUNG PAO FROG LEGS (宫保田鸡) When ready to cook: Heat up the sesame oil in a wok or clay pot. Add in the ginger and fry till fragrant. Add in the onions and fry for a minute. Next, add in the dry chilli and fry for a minute or till they darken in colour. Then add the white parts of the spring onions, and garlic. Then fry till fragrant. RECIPE: EASY CHINESE-STYLE PORK CHOPS Mix the marinating ingredients together. Then use it to marinate the meat for an hour or more. When ready to cook, heat 1 tablespoon of cooking oil in a non-stick pan. Shallow fry the pork slices on both sides till browned and cooked through, about a minute or more, in batches. Add more oil to the pan whenever needed. RECIPE: PORK BELLY WITH SALTED FISH (咸鱼花腩煲/HAM YU FA LAM … Preparation and cooking the dish: Heat up some oil in a pan and pan fry the salted fish till fragrant. Set aside. Heat some cooking oil in the clay pot. Add in shallots, garlic, ginger and dried chillies. Fry till fragrant. Stir in pork belly and mix well. Add water and bring toa boil.
RECIPE: DRUNKEN HERBAL PRAWNS (药材醉虾) Rinse all the herbs except the Wolfberries. Put in all the rinsed herbs into the pot of chicken stock and bring it to boil. Turn down to low heat to simmer for at least 30 minutes. While the broth is simmering, rinse the Wolfberries and set aside. When your broth is TECH REVIEW: SUDIO FEM The Sudio FEM is quite fittingly named, as ‘fem’ in Swedish actually means five, and this is the 5th wireless earbuds that Sudio currently has available on their store. True to their familiar Swedish product design, the Sudio FEM is clean and minimalistic. The plastic case has a smooth rubbery texture that provides a nice feel and gripto it.
HOW-TO: TAUHU GORENG (FRIED BEANCURD/TOFU WITH PEANUT SAUCE) Tauhu Goreng literally means Beancurd/Tofu Fried. Interesting fact: Tauhu Goreng is the Malaysian and Singaporean spelling whilst Tahu Goreng is the Indonesian spelling. This dish is commonly found in Indonesia, Malaysia and Singapore and it is eaten as a side dish or as a meal in itself. The beancurd is normally deep fried (I pan RECIPE: BLACK SWEET VINEGAR PORK TROTTER/KNUCKLE (猪脚醋)SHREDDED SWEET PORK RECIPEVINEGAR PORK CHOP RECIPEBAKED PORK LEG RECIPENC PULLED PORK VINEGAR RECIPEPULLED PORK VINEGAR RECIPESOUTHERN PULLEDPORK RECIPE VINEGAR
Black Sweet Vinegar Pork Trotter is a classic, Cantonese heritage dish. It is a dish that has it all – sweet, sour, savoury and gingery. The pork trotter is stewed slowly over low fire in the tasty black sweet vinegar, and this makes the meat tender and succulent. This is a post-natal dish which is RECIPE: UBI KAYU (STEAMED CASSAVA/TAPIOCA KUIH WITH COCONUT) Steam at high heat for 25 to 30 mins or until cooked. Remove from heat and leave to cool completely. Now steam the grated coconut with salt or sugar for 5 mins. Remove from heat and leave to cool completely and remove the pandan leaves. Once the tapioca kuih is cooled, cut into desired size. Coat in the prepared coconut and serve. RECIPE: STEAMED GLUTINOUS RICE (LOR MAI FAN/糯米飯) Steamed glutinous rice or Lor Mai Fan (in Cantonese) is an easy to prepare, traditional dish. This dish is often sold in 'dim sum' restaurants across Asia. It is also a common sight in Malaysia where this flavourful dish is sold in small disposable aluminium bowls, steaming in huge steaming cabinets together with different kinds RECIPE: STICKY HONEY PORK RIBS (蜜汁排骨)STICKY ASIAN PORK CHOPSSTICKY GARLIC PORK CHOP RECIPESSTICKY GARLIC PORK CHOP RECIPESSTICKY PORK CHOPSTICKY PORK CHOP RECIPEHONEY SOY PORK Rinse the pork ribs till the water is clear to remove any impurities. Add the corn flour and mix well. Let marinate for about 30 minutes. Heat up a wok/pan and add in the cooking oil. When the oil is hot, add in the ginger slices. Then sauté till fragrant. Add in the shallotsand white part of
RECIPE: DRY BAK KUT TEH (PORK RIBS TEA/肉骨茶)BAK KUT TEH RECIPEBAK KUT TEH SINGAPORE RECIPEBAK KUT TEH PACKETBAK KUT TEH RECIPE INGREDIENTSBAK KUT TEH SINGAPOREA1 BAK KUT TEH Bak Kut Teh (BKT) in Hokkien (a Chinese dialect) literally means Pork Rib Tea. When I was a child, my mum would cook this herbal soup using the herbs/spices from the Chinese medical shop. Nowadays, most grocery stores and supermarkets in Malaysia and Singapore carry the sachets which contains the powdered herbal mix ready to RECIPE: EASY CHINESE-STYLE PORK CHOPS Mix the marinating ingredients together. Then use it to marinate the meat for an hour or more. When ready to cook, heat 1 tablespoon of cooking oil in a non-stick pan. Shallow fry the pork slices on both sides till browned and cooked through, about a minute or more, in batches. Add more oil to the pan whenever needed. RECIPE: STEAMED MEAT PATTY WITH SALTED EGG (咸蛋蒸肉饼)CHINESE STEAMED BEEF BALLCHINESE STEAMED GROUND PORKCHINESE STEAMED PORKCHINESE STEAMED PORK PATTY RECIPECHINESE STEAMED PORK BUN RECIPECHINESE STEAMED PORK RECIPE Method: Separate the salted egg white from the yolk. Add the cornflour into the minced pork and mix well. Add the salted egg white, soy sauce, ginger, cooking wine, pepper, and sesame oil onto the pork. Mix well and leave to marinate for at least an hour. When ready to steam transfer the mixture to a RECIPE: COFFEE PORK RIBS (咖啡排骨) Heat the oil and deep fry the ribs for about 5 minutes. Drain the oil from the ribs with paper / kitchen towel and set aside. Put all the ingredients for the sauce into a bowl and mix well. Pour the mixed sauce ingredients into a pan and simmer over medium heat until saucethickens.
RECIPE: CURRY PIG SKIN WITH CHEE CHEONG FUN (咖哩猪皮猪腸粉) Method: Soak the pig skin in water for about 15 minutes. Once it has softened, cut them into bite sized pieces. Set aside. Heat a pan and add in the cooking oil. Add in ginger, garlic and shallots. Fry till fragrant. Add in the toasted belacan, curry leaves, and HOW-TO: TAUHU GORENG (FRIED BEANCURD/TOFU WITH PEANUT SAUCE) Tauhu Goreng literally means Beancurd/Tofu Fried. Interesting fact: Tauhu Goreng is the Malaysian and Singaporean spelling whilst Tahu Goreng is the Indonesian spelling. This dish is commonly found in Indonesia, Malaysia and Singapore and it is eaten as a side dish or as a meal in itself. The beancurd is normally deep fried (I pan RECIPE: BLACK SWEET VINEGAR PORK TROTTER/KNUCKLE (猪脚醋)SHREDDED SWEET PORK RECIPEVINEGAR PORK CHOP RECIPEBAKED PORK LEG RECIPENC PULLED PORK VINEGAR RECIPEPULLED PORK VINEGAR RECIPESOUTHERN PULLEDPORK RECIPE VINEGAR
Black Sweet Vinegar Pork Trotter is a classic, Cantonese heritage dish. It is a dish that has it all – sweet, sour, savoury and gingery. The pork trotter is stewed slowly over low fire in the tasty black sweet vinegar, and this makes the meat tender and succulent. This is a post-natal dish which is RECIPE: UBI KAYU (STEAMED CASSAVA/TAPIOCA KUIH WITH COCONUT) Steam at high heat for 25 to 30 mins or until cooked. Remove from heat and leave to cool completely. Now steam the grated coconut with salt or sugar for 5 mins. Remove from heat and leave to cool completely and remove the pandan leaves. Once the tapioca kuih is cooled, cut into desired size. Coat in the prepared coconut and serve. RECIPE: STEAMED GLUTINOUS RICE (LOR MAI FAN/糯米飯) Steamed glutinous rice or Lor Mai Fan (in Cantonese) is an easy to prepare, traditional dish. This dish is often sold in 'dim sum' restaurants across Asia. It is also a common sight in Malaysia where this flavourful dish is sold in small disposable aluminium bowls, steaming in huge steaming cabinets together with different kinds RECIPE: STICKY HONEY PORK RIBS (蜜汁排骨)STICKY ASIAN PORK CHOPSSTICKY GARLIC PORK CHOP RECIPESSTICKY GARLIC PORK CHOP RECIPESSTICKY PORK CHOPSTICKY PORK CHOP RECIPEHONEY SOY PORK Rinse the pork ribs till the water is clear to remove any impurities. Add the corn flour and mix well. Let marinate for about 30 minutes. Heat up a wok/pan and add in the cooking oil. When the oil is hot, add in the ginger slices. Then sauté till fragrant. Add in the shallotsand white part of
RECIPE: DRY BAK KUT TEH (PORK RIBS TEA/肉骨茶)BAK KUT TEH RECIPEBAK KUT TEH SINGAPORE RECIPEBAK KUT TEH PACKETBAK KUT TEH RECIPE INGREDIENTSBAK KUT TEH SINGAPOREA1 BAK KUT TEH Bak Kut Teh (BKT) in Hokkien (a Chinese dialect) literally means Pork Rib Tea. When I was a child, my mum would cook this herbal soup using the herbs/spices from the Chinese medical shop. Nowadays, most grocery stores and supermarkets in Malaysia and Singapore carry the sachets which contains the powdered herbal mix ready to RECIPE: EASY CHINESE-STYLE PORK CHOPS Mix the marinating ingredients together. Then use it to marinate the meat for an hour or more. When ready to cook, heat 1 tablespoon of cooking oil in a non-stick pan. Shallow fry the pork slices on both sides till browned and cooked through, about a minute or more, in batches. Add more oil to the pan whenever needed. RECIPE: STEAMED MEAT PATTY WITH SALTED EGG (咸蛋蒸肉饼)CHINESE STEAMED BEEF BALLCHINESE STEAMED GROUND PORKCHINESE STEAMED PORKCHINESE STEAMED PORK PATTY RECIPECHINESE STEAMED PORK BUN RECIPECHINESE STEAMED PORK RECIPE Method: Separate the salted egg white from the yolk. Add the cornflour into the minced pork and mix well. Add the salted egg white, soy sauce, ginger, cooking wine, pepper, and sesame oil onto the pork. Mix well and leave to marinate for at least an hour. When ready to steam transfer the mixture to a RECIPE: COFFEE PORK RIBS (咖啡排骨) Heat the oil and deep fry the ribs for about 5 minutes. Drain the oil from the ribs with paper / kitchen towel and set aside. Put all the ingredients for the sauce into a bowl and mix well. Pour the mixed sauce ingredients into a pan and simmer over medium heat until saucethickens.
RECIPE: CURRY PIG SKIN WITH CHEE CHEONG FUN (咖哩猪皮猪腸粉) Method: Soak the pig skin in water for about 15 minutes. Once it has softened, cut them into bite sized pieces. Set aside. Heat a pan and add in the cooking oil. Add in ginger, garlic and shallots. Fry till fragrant. Add in the toasted belacan, curry leaves, and RECIPE: STICKY HONEY PORK RIBS (蜜汁排骨) Rinse the pork ribs till the water is clear to remove any impurities. Add the corn flour and mix well. Let marinate for about 30 minutes. Heat up a wok/pan and add in the cooking oil. When the oil is hot, add in the ginger slices. Then sauté till fragrant. Add in the shallotsand white part of
RECIPE: CRISPY ROASTED PORK (SIU YUK/烧肉) Combine the seasoning for the meat in a small bowl. Rub the marinade all over the meat portion only. If any marinade gets on the skin, rub it off with a paper towel. Combine the baking powder and salt in a small bowl and rub on the skin. Place pork belly on a plate, uncovered, skin side up and let it marinade for a few hours orpreferably
RECIPE: CHINESE BRAISED NOODLES (LOR MEE) Lor Mee (in Hokkien) literally means Braised Noodles. The yellow noodle is soaked in a dark gooey sauce topped with yummy braised meat, eggs, bean curd, and other ingredients. Being a Teochew, when I was growing up I was always exposed to a more Teochew style of RECIPE: BRAISED TEOCHEW SPICY STINGRAY Add the cut chilli, sambal chilli and fish sauce. Stir fry for another a minute. Add in the stingray and mix well. Add water and cover with a lid. Leave to simmer for 10 to 15 minutes or till the fish is cooked through. Garnish with the chopped parsley/coriander/spring onions. Serve with plain porridge or RECIPE: DRY BAK KUT TEH (PORK RIBS TEA/肉骨茶) Bak Kut Teh (BKT) in Hokkien (a Chinese dialect) literally means Pork Rib Tea. When I was a child, my mum would cook this herbal soup using the herbs/spices from the Chinese medical shop. Nowadays, most grocery stores and supermarkets in Malaysia and Singapore carry the sachets which contains the powdered herbal mix ready to RECIPE: SUPER EASY KUNG PAO FROG LEGS (宫保田鸡) When ready to cook: Heat up the sesame oil in a wok or clay pot. Add in the ginger and fry till fragrant. Add in the onions and fry for a minute. Next, add in the dry chilli and fry for a minute or till they darken in colour. Then add the white parts of the spring onions, and garlic. Then fry till fragrant. RECIPE: EASY CHINESE-STYLE PORK CHOPS Mix the marinating ingredients together. Then use it to marinate the meat for an hour or more. When ready to cook, heat 1 tablespoon of cooking oil in a non-stick pan. Shallow fry the pork slices on both sides till browned and cooked through, about a minute or more, in batches. Add more oil to the pan whenever needed. RECIPE: PORK BELLY WITH SALTED FISH (咸鱼花腩煲/HAM YU FA LAM … Preparation and cooking the dish: Heat up some oil in a pan and pan fry the salted fish till fragrant. Set aside. Heat some cooking oil in the clay pot. Add in shallots, garlic, ginger and dried chillies. Fry till fragrant. Stir in pork belly and mix well. Add water and bring toa boil.
RECIPE: DRUNKEN HERBAL PRAWNS (药材醉虾) Rinse all the herbs except the Wolfberries. Put in all the rinsed herbs into the pot of chicken stock and bring it to boil. Turn down to low heat to simmer for at least 30 minutes. While the broth is simmering, rinse the Wolfberries and set aside. When your broth is TECH REVIEW: SUDIO FEM The Sudio FEM is quite fittingly named, as ‘fem’ in Swedish actually means five, and this is the 5th wireless earbuds that Sudio currently has available on their store. True to their familiar Swedish product design, the Sudio FEM is clean and minimalistic. The plastic case has a smooth rubbery texture that provides a nice feel and gripto it.
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TECH REVIEW: SUDIO TOLVby Joel
The TOLV is Sudio’s second truly wireless model and it has improved features that gives it a big advantage when compared to its predecessors. It has Bluetooth 5.0 connectivity which allows each earbud to be connected individually. That means that the earbuds can also be used one-sided, like a wireless Bluetooth ear set. In addition to that, the earphones only weigh 4.5 grams per...May 1, 2019
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DIY , Reviews
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FOOD REVIEW: LIME HOUSE @ KEONG SIAK BELTby Jannah
When Lime House first opened its doors in 2013, they introduced the Caribbean concept of “liming”, which means the art of sharing food, drinks, conversation, and laughter. The restaurant and bar is set in a heritage four-storey shop house in Chinatown’s Keong Siak belt. The owner of Lime House, Chris Morris wanted his customers to view Lime House as an extension of their own...November 23, 2018
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Café Hopping , Food, Reviews
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BEAUTY REVIEW: ERE PEREZ QUINOA WATER FOUNDATIONby Jannah
Ere Perez is an Australian-owned company that produces natural and healthy beauty products. In the past, I did a first impressions of some of their new products at that time (which you can check out here) and fell in love with the brand! I recently received another package from them, and one of the products is the Ere Perez Quinoa Water Foundation (A$40). It...August 23, 2018
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RECIPE: VIETNAMESE NOODLES WITH LEMONGRASS CHICKEN (BUN GA NUONG)by Mummy's Kitchen
After living in Vietnam, specifically Ho Chi Minh City, for about 3 years, my family and I fell in love with Vietnamese food. It is a common sight to see piles of fresh vegetables and herbs on top of a bowl of noodles or rice. One of such healthy dishes is of course the Vietnamese Noodles with Lemongrass Chicken!! Low in fat, loadedwith...
June 15, 2018
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#BEYONDNORMTRAVELS TO MIRI!by Jannah
On 19 August 2017, we finally traveled to Miri, East Malaysia for the first time! We had an exciting time exploring and discovering a new place. Watch the vlog to find out what we got up to. If your enjoyed it, don’t forget to subscribe to our YouTube channel: Beyond Norm Blog (it’ll really help us alot!) and turn on post notifications so that you get...November 2, 2017
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FOOD REVIEW: 6-HOURS HIGH-TEA @ THE ROSE VERANDA (SHANGRI-LAHOTEL SINGAPORE)
by Jannah
Located on the mezzanine level of Shangri-la Hotel is the Downtown Abbey-istic restaurant, The Rose Veranda. Honestly, this place would not have occured to me if Tammy had not suggested it as the location is tucked away from the main shopping district of Orchard Road. The restaurant is known for their high tea offerings, and has an ambience that is both calming and exclusive....October 13, 2017
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BEAUTY REVIEW: CUSTOM LIPSTICKS @THE LIP LAB PERTHby Jannah
Ever since I walked pass Lip Lab in Freo, I’ve been itching for a go at customising my very own lipstick shades. However, I did also want someone to go with who would be equally enthusiastic about the experience. Fortunately for me, I had just met Tammy, my fellow lipstick enthusiast. Spurred on by Safiya’s Bite Lip Lab experience, we booked our appointments and...October 6, 2017
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SKINCARE REVIEW: DR ROEBUCK’S PURE FACE MOISTURISERby Jannah
If you know me, I’m an avid lover of natural skincare products. Growing up with eczema, dry, and sensitive skin, I’ve always been very careful with the creams that I use, because one small step could lead to my skin itching up, turning red, or even swelling! But as I got older, I realised that natural products could be more beneficialfor my skin...
September 27, 2017
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RECIPE: BLACK CHICKEN (SILKIE) SOUP (药炖乌骨鸡) Published by Mummy's Kitchen All these times, I have shunned away from silkie (more commonly known as black chicken) as it is not the prettiest thing to look at or totouch. What...
September 25, 2019
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RECIPE: LU ROU FAN (BRAISED PORK RICE BOWL (滷肉饭)) Published by Mummy's Kitchen In recent months, I have been finding ways to cook one-bowl dishes that are not just flavourful but also nutritional for my family. These are especially convenient on Mondays...August 7, 2019
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RECIPE: CURRY PIG SKIN WITH CHEE CHEONG FUN (咖哩猪皮猪腸粉) Published by Mummy's Kitchen Menglembu is a quiet and peaceful town in Perak, Malaysia. Interestingly, when you drive towards this town, you will see a few giant peanuts at the center of the...July 31, 2019
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RECIPE: CHENG TNG (清汤) Published by Mummy's Kitchen When we were kids, my late dad would bring us to places to have this cold, sweet dessert. In those days, we did not have a refrigeratorat home,...
July 18, 2019
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October 6, 2017
BEAUTY REVIEW: CUSTOM LIPSTICKS @THE LIP LAB PERTH Ever since I walked pass Lip Lab in Freo, I’ve been itching for a go at customising my very...by Jannah
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March 21, 2017
FOOD REVIEW: GORDON ST GARAGE Gordon St Garage was the place where I had my first proper Perth cuppa and so you can imagine...by Jannah
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February 16, 2016
FOOD REVIEW: THE MODERN EATERY (MOUNT LAWLEY) Their sister branch in Freo has long been one of my favourite Japanese places. So when I was invited to...by Jannah
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February 6, 2016
CAFE REVIEW: THE GENERAL SHERMAN Saturday mornings are the best time to go out and explore new cafes… And after many failed attempts, I...by Jannah
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FROM MUMMY'S KITCHENSeptember 25, 2019
RECIPE: BLACK CHICKEN (SILKIE) SOUP (药炖乌骨鸡)August 7, 2019
RECIPE: LU ROU FAN (BRAISED PORK RICE BOWL (滷肉饭))July 31, 2019
RECIPE: CURRY PIG SKIN WITH CHEE CHEONG FUN (咖哩猪皮...July 18, 2019
RECIPE: CHENG TNG (清汤)May 29, 2019
RECIPE: BLACK SWEET VINEGAR PORK TROTTER/KNUCKLE (猪脚�...May 4, 2019
RECIPE: DRY RENDANG CHICKEN NOODLES (AKA IPOH DRY CURRY ...REVIEWS
May 1, 2019
TECH REVIEW: SUDIO TOLV The TOLV is Sudio’s second truly wireless model and it has improved features that gives it a big advantage...by Joel
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November 23, 2018
FOOD REVIEW: LIME HOUSE @ KEONG SIAK BELT When Lime House first opened its doors in 2013, they introduced the Caribbean concept of “liming”, which means the...by Jannah
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November 12, 2018
FOOD REVIEW: BOUFE BOUTIQUE CAFÉ @ PHOENIX PARK Known for their uniquely fashioned cakes (notably their unicorn cakes), Boufe Boutique Café is tucked away in a quiet...by Jannah
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September 10, 2018
TECH REVIEW: LG SK9Y DOLBY ATMOS SOUNDBAR REVIEW LG’s latest release for home audio is the SK9Y. The key features of this soundbar includes Dolby Atmos, High Resolution...by Joel
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