6 inch drain cover的八卦，YOUTUBE和Yahoo名人娛樂都在討論

Q: 6 inch drain coverProfessor Chef Zam 在Facebook 的評價

Polish Pączki (Polish Doughnuts)Ingredients:½ cups warm milk 2 packages active dry yeast (dilute with ¼ cup warm water)½ cup sugar115 gm room-temperature butter1 no egg3 nos egg yolks1 teaspoon salt5 cups all-purpose flour3 liters oil for deep fryingGranulated sugar (optional)Confectioners sugar (optional)Fruit paste/jam for fillingMethod:1. Add yeast to warm milk, stir to dissolve and set aside. In a large bowl cream together sugar and butter until fluffy. Beat in eggs and salt until well-incorporated.2. Add 5 cups of flour alternately with the milk-yeast mixture and knead until smooth. 3. Place dough in a greased bowl. Cover and let rise until doubled in bulk, from 30-45 minutes. Punch down and let rise again.4. Turn dough out onto lightly floured surface. Roll to ½ -inch thickness. Cut rounds with 3-inch biscuit cutter. Remove scraps, and re-roll and re-cut. Cover and let rounds rise until doubled in bulk, 30 minutes or longer.5. Heat oil in a large wok. Place pączki top-side down (the dry side) in the oil a few at a time and fry 2 to 3 minutes or until bottom is golden brown. Flip them over and fry another 1 to 2 minutes or until golden brown. (Make sure the oil doesnt get too hot so the exterior doesnt brown before the interior is done.)6. Drain pączki on paper towels or brown paper bags, and roll in granulated sugar while still warm. Note: You can poke a hole in the side of the pączki and, using a pastry bag, squeeze in a dollop of the filling of choice. Then dust filled pączki with granulated sugar, confectioners sugar or glaze.

Q: 6 inch drain coverMichelle Chong 在Facebook 的評價

Learn how to make Papa Chongs YUMMY PORK RIBS IN PLUM SAUCE in ONE MIN! 😍👍🏻😋Wish you could eat restaurant quality dishes at home? Secret is in the oil! Try out this easy Chinese recipe “Pork Ribs with Plum Sauce” by Papa Chong, using OKI Brand Premium Corn Oil! More video recipes to come. Follow OKI.Singapore page and stay tuned. Say OK to OKI! #OkiRecipes #food #foodie #foodpics #foodlover #foodblogger #foodporn #foodgasm #fooddiary #foodphotography #sgeats #sgig #sgfood #recipes #homechef #sgfoodie #cooking #PapaChongCooks [RECIPE] Preparation time: ~20 mins Cooking time: ~1 hr 30 mins Total duration: ~1 hr 50 mins Ingredients: 1) Spare ribs, 1kg (cut into slices) 2) Ginger, 1 x 4-inch piece (flattened for boiling) and 1 x 4-inch piece (sliced for frying) 3) Garlic clove, 5, minced 4) Sour plum sauce, 130 grams 5) Soya bean paste sauce, 1 tablespoon 6) Hua Tiao Chiew (rice wine), 2 tablespoons 7) Water, 1 cup 8) Oki premium corn oil, 2-3 tablespoons 9) Tapioca starch, 2 tablespoons 10) Coriander and spring onion, to garnish, chopped Instructions: 1) Place ribs and ginger into water and boil (Do not cover and remove dirt from water). 2) Once boiled, remove from heat and drain water away from pork ribs. 3) Add 1 tablespoon of OKI premium corn oil to a saucepan heated to medium heat. 4) Sauté sliced ginger until slightly brown. 5) Add garlic. 6) Add soya bean paste. 7) Add pork ribs and fry until fragrant. 8) Pour in 1 cup of plain water. Cover and let it boil. 9) Mix in plum sauce and pepper. 10) Add in Hua Tiao Chiew. Cover and simmer over medium heat for 1 hour or until meat is tender and liquid is reduced. 11) Separate out one small bowl of sauce to mix in tapioca flour. 12) Mix in 2 tablespoons of tapioca starch to the small bowl of sauce. Pour in sauce to thicken. 13) Add garnish and serve.

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6 inch drain cover 在 Michelle Chong Facebook 八卦

By Michelle Chong

2017-11-07 18:37:46 有 140 人按讚

Wah this is my dad's Super Duper awesome Hakka abacus seeds 算盘子！超好吃的！Learn to make in ONE MINUTE!!! Papa Chong now got sponsored video liao! 🤣👍🏻💪🏻💪🏻 #PapaChongTheYoutuber #SosherInfluencer

You don’t have to be Hakka to enjoy this auspicious Hakka Dish – “Abacus Seeds 客家算盘子” recipe by Papa Chong. Tastes better with OKI Brand Premium Soyabean Oil! More video recipes to come, follow OKI.Singapore page and stay tuned. Say OK to OKI !

#OkiRecipes #OkiOil #SayOKtoOKI #sgeats #sgig #sgfood #recipes #homechef #sgfoodie #cooking #PapaChongCooks #Singaporefood #MichelleChong

[Recipe]
Preparation time: ~30 mins
Cooking time: ~50 mins
Total duration: ~1 hr 20 mins

Ingredients:
1) Yam, 1 x 1/2 kg, sliced thickly
2) Dried shrimp, 4 tablespoons, minced
3) Minced garlic, 4-5 tablespoons
4) Extra firm beancurd, 3 squares, sliced
5) Fresh shitake mushroom, 6-8, sliced
6) Minced pork, 50g
7) Oki premium soya oil, 7-8 tablespoons
8) Tapioca flour, 4 heaped tablespoons
9) Rice flour, 2 heaped tablespoons
10) Potato starch, 2 heaped tablespoons
11) Self raising flour, 2 heaped tablespoons
12) Light soya sauce, 2 tablespoons
13) Seafood sauce, 2 tablespoons
14) Pepper, 1-2 teaspoons
15) Spring onion, chopped, to garnish
16) Coriander, chopped, to garnish

Instructions for prepping accompanying ingredients:
1) Wash dried shrimp twice, soak it in hot water for 2 mins and drain. Mince dried shrimp.
2) Wash beancurd and pat it dry with a paper towel. Slice beancurd.
3) Wash and slice mushrooms.
4) Marinate minced pork with soya sauce and 1 teaspoon of pepper.

Instructions for making the abacus seeds:
1) Boil chopped yam in salted water (1/2 teaspoon salt, 1.5-2 litres ) until yam is soft (20 - 30 mins). Remove 70% of the water from the pot.
2) Mash yam with remaining yam water and mix in all flours immediately while mixture is very hot until a dough forms.
3) Mould dough into 1 to 2 inch sized balls and make a dent in the middle.
4) Add a tablespoon of Oki premium soya bean oil into a pot of water (to prevent sticking) and boil abacus seeds until they surface to the top.
5) Leave 50 ml of yam water aside.

Instructions for frying:
1) Add 3 - 4 tablespoons of Oki premium oil and fry 1 tablespoon of garlic in saucepan over medium heat until slightly browned.
2) Mix in seafood sauce to the saucepan. Once it bubbles, pour the mixture to a bowl.
3) Add 1 tablespoon of Oki premium oil and fry beancurd until golden brown. Cover it for a few minutes and pour it into a bowl.
4) Fry 1 tablespoon of Oki premium soya bean oil and 1 tablespoon of garlic with the marinated minced pork. Cover until cooked and pour it into a bowl.
5) Fry 1 tablespoon of Oki premium soya bean oil and dried shrimp until lightly browned, then add mushroom and shallots. Pour it into a bowl.
6) Fry 1 tablespoon of Oki premium soya bean oil with 2 tablespoons of garlic until lightly browned then add cooked abacus seeds, shrimp mixture, fried beancurd and minced pork and fry until fragrant.
7) Add 50 ml of yam water and the seafood sauce mixture. Fry until liquid is reduced.
8) Garnish with spring onion and coriander to serve.

Tags: 6 inch drain cover PapaChongTheYoutuber SosherInfluencer OkiRecipes OkiOil SayOKtoOKI sgeats sgig sgfood recipes homechef sgfoodie cooking PapaChongCooks Singaporefood MichelleChong