egg tempera的八卦，Yahoo名人娛樂都在討論

「你為什麼不是我的丹丹，我不要別人，我要我的丹丹～」陷入自我困境的世界是不是長這樣呢？我試著想像「宅女偵探-桂香」此刻的心情。

Dédalo-Labyrinth by Dino Valls (r)
Dino Valls is a Spanish painter born in 1959 in Zaragoza. Since 1988, he has lived and worked in Madrid. Building on a childhood passion for drawing, Valls taught himself to paint in oils beginning in 1975. After completing his degree in Medicine and Surgery at the University of Zaragoza in 1982, Valls devoted himself full-time to the profession of painting. As one of the Spanish representatives of the vanguard of figurative art, Valls’ work displays the strong influence of past masters and their studies of the human being. In the early ’90s, Valls began studying the use of egg tempera, adapting and customizing the techniques of Italian and Flemish masters from the fifteenth to seventeenth centuries to create new works in combinations of tempera and oil. His paintings elaborate and expand upon the methods of past masters, employing formal figurative techniques as the medium through which to explore the human psyche in a conceptual framework laden with profound psychological weight and symbolism. Valls has participated in important international exhibitions of contemporary art, and has held numerous showings in Europe and the United States.

Thanks to @strikingjacqpot and @ohjackiebkk ! team for contributing these fantastic meals to the #MakeGoodWaste program with @foodforfightersth . Seriously, this ain’t no slap-together ‘Phat grapao’ (basil stir fry) to simply fill bellies, this meal is good enough for any authentic mid-range restaurant, looking to please well paying patrons. The Oh Jacki gang, made Nasi Lemak Chicken, a dish originating from Malay cuisine that consists of fragrant rice cooked in coconut milk and pandan leaf and Sambal (hot spicy red sauce) with garnishes like cucumber slices, small fried anchovies (ikan bilis), roasted peanuts, and hard-boiled or fried egg. The combination is just wild, and sometimes - dare I say it - a welcome relief from the household Thai food, as it combines elements of crunch, sweet, savory, spice and artomatics in a totally different way.

If anything, for those who have lived or visited Singapore or Malaysia, it really hits you in the ‘feels’. Gosh, I miss traveling. And although there are many many variations of this dish, Oh Jackie's version leans closer to the authentic but with special touches. That batter! It will make you weep inside with happiness. It's so good. Fluffy and light, but crispy and robust, unlike the Thai fried chicken, which is also addictive but the crispy skin is denser and deeply saturated with oil. The Jacki O version texture feels closer to a tempera. Then there’s the Sambal, Ok, so I’m no expert in that department but there is a great amount of depth and flavour in one tiny lick. It’s concentrated love. Yes! We loved it that much, like coming “home” to a place which is not our home. You’ll probably love it too, so why not give it a try. Drop in their LINE every Monday to see what's up for grabs or pre-order to see what specials are in store.

Oh Jackie!
LINE ID @ohjackiebkk - Oh Jackie has authentic Singaporean food!
LINE ID @ohjackiebkk - http://bit.ly/ohjackiebkk
Serving up authentic Singaporean food & flavourful food for family and friends
Currently : Delivery Mondays-Saturdays with some special menu items that are pre-order. We broadcast our menu every Monday morning
#Ohjackiebkk #BangkokFoodies