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今日教大家

📌葡式燒乳豬
📌蝦乾栗子冬菇飯
📌紫薯椰汁糕
高清版：https://youtu.be/MEbzUBXMtlY

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龍蝦尾凍肉資料👉https://bit.ly/3adssZ3

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20210302 Facebook Live
特別鳴謝Easycook 義工團做食譜🙏🙏🙏

蝦乾栗子飯

材料：
白米 2杯
熟栗子 大約10粒
蝦乾 10 隻
冬菇 5-6隻
幼蔥粒 少許

調味料:
麻油 1湯匙
豉油 2湯匙
糖 半茶匙
菇粉/雞粉 少許(可以不用)

做法:
1. 冬菇、蝦乾用水浸軟後切粒，冬菇水要留用
2. 煑熟栗子1開4
3. 兩杯白米洗淨後加入少量水,冬菇粒、蝦乾粒、栗子粒及冬菇水
4. 加入調味料:麻油、豉油、糖和菇粉
5. 放入飯煲開始煮飯，煮熟後盛起大碗內，灑上幼蔥粒便可食用。

Dried Shrimp Chestnut Mushroom Rice
(YouTube video starts at 21:27.)
Ingredients:
White rice - 2 rice cups (180ml X 2) (Wash and rinse)
Water and dried mushroom water - enough to cook the rice

Dried mushroom - diced (soak in water and save the water for cooking the rice)
Dried shrimps - diced (optional to fry them until fragrant)
Chestnuts - cut each one into 4 pieces

Seasoning ingredients:
Sesame oil - 1 tbsp
Light soya sauce - 2 tbsp
Sugar - ½ tsp
Mushroom seasoning powder - a dash
Chicken powder - optional

Garnish ingredients:
Green onion
Fresh mint leaves

Methods:
1. Place all the above ingredients and seasoning ingredients into the inner pot of a rice cooker.

2. Set to rice cook mode.

3. Serve with sprinkle of green onion pieces and top it off with fresh mint leaves.

✨✨✨✨✨✨✨✨✨✨✨
葡式燒乳豬

材料
📌 乳豬一隻

清洗乳豬材料
📌 梳打粉一湯匙

焊乾醃料
📌 小茴少許
📌 丁香5粒
📌 豆蔻幾粒
📌 芫荽籽少許
📌 黑胡椒少許
📌 香葉少許
📌 桂皮少許
📌 草果1粒

其他醃料
📌 迷迭香適量
📌 百里香適量
📌 蒜鹽適量
📌 蒜粉適量
📌 白蘭地少許
📌 橄欖油適量

做法
1. 乳豬洗淨，撕掉骨中間的白色皮，再用刀仔在骨與骨中間鎅一鎅，備用。
2. 用鑊煮滾水，放梳打粉，把乳豬稍為灼一灼，拎起。之後用水沖乾淨，再用廚房紙索乾水份，之後用風筒吹乾乳豬。（如果乳豬有毛便燒一燒）
3. 用小煎鍋，不用加油，加入焊乾醃料，把醃料焊乾，有煙出便熄火。
4. 準備攪拌機，加入已焊乾的醃料打碎成粉。如果想濃味一些，可加雞粉。
5. 乳豬放在盤上，皮向底，把已打碎的醃料粉加在乳豬身上，搽勻，再加入剪碎的迷迭香，百里香，搽勻，之後返轉乳豬，再用醃料粉搽勻，之後再返轉乳豬，再加入蒜鹽，蒜粉，搽勻乳豬全身。再加入白蘭地，再搽勻乳豬全身。之後用風筒再把乳豬稍為吹乾，再加入橄欖油，搽勻乳豬兩邊全身。
6. 用鐵叉均勻地刺豬皮數下，之後乳豬放在焗爐鐵架上，鐵架底用焗盤盛著，乳豬皮向下，骨向面，放入焗爐用200度先焗30分鐘。
7. 30分鐘後，取出乳豬，把乳豬身上的油倒在碗上，再用250度焗5 - 6分鐘左右，之後翻轉乳豬，用錫紙遮住耳仔部份，再放入焗爐，焗25 - 30分鐘。
8. 時間到後，取出，用竹籤刺在眼睛位置上，再插上紅色細蕃茄仔，即成。

備註：
1. 如果買不到乳豬全隻，可以買乳豬件代替。
2. 如果用全隻乳豬，把頸部份的骨要切除，豬腳豬手摺位要鎅一鎅。
3. 如果沒有白蘭地，可用酒精度較高的白酒代替。紹興酒也可以，但係白酒比較好一點。

Portuguese Style Roasted Whole Suckling Pig and Suckling Pig Rack
(YouTube video starts at 2:10.)
Ingredients:
Suckling pig - 1 whole

Or use

Spanish suckling pig rack - 1 rack
(Remove all the white membrane skin on the bone side of the rack.
Use a knife and lightly score in between the bones of the rack to absorb the marinade faster.
Blanch and clean the suckling pig rack by boiling in hot water with the skin side down with 1 tbsp of baking soda.
Rinse, pat dry, and blow dry it with a hair dryer or leave it in the refrigerator for 4 hours to let it dry.
Purpose of the baking soda is to tenderize the suckling pig’s skin.)

Dry marinade ingredients:
Fennel seeds - ¼ cup
Clove - 5
Cardamon - 5
Coriander seeds - ¼ cup
Black pepper - ¼ cup
Bay leaf - 2
Cinnamon stick - ½ a stick
Black cardamon - 1
(Pan fry the above herbs until fragrant and grind them into powder. Set aside.)

Chicken powder - optional
Rosemary - a sprig (cut into pieces)
Thyme - a sprig (cut into pieces)

Garlic-salt - to taste
Onion-salt - optional
Garlic powder - to taste

Wet marinade ingredients:
Brandy - ¼ cup (or white wine with a high alcohol content or Shaoxing wine)
Olive oil - about 2 handfuls

Garnish for the whole suckling pig ingredients:
Cherry tomatoes - 2 (to be placed over the eyes and secure with toothpicks.)

Methods for Whole Suckling Pig:
1. Marinate the whole suckling pig with the ground herbs powder on the abdominal side. Sprinkle rosemary and thyme pieces on top. Cut two slits each on all four of the legs to cook more evenly due to the thickness of the legs. Remove the bones below the head.

2. Sprinkle garlic-salt, and garlic powder on both sides of the suckling pig.

3. Rub brandy on both sides of the suckling pig.

4. Blow dry the skin side with a hair dryer until semi dry.

5. Rub olive oil on both sides of the suckling pig.

6. Poke small holes on the skin side to ventilate the hot air when baking.

7. Place the suckling pig on a baking wire rack and place the backing wire rack on top of a baking pan lined with aluminum foil paper. This pan is to catch the oil dripping when baking.

8. Bake at 200C (390F) with the abdominal side up for about 30 minutes or until the bones are golden brown then flip over to the skin side up and bake for further 30 - 45 minutes and increase the temperature to 250C (480F). Make sure to cover the ears with aluminum foil paper to avoid burning.

9. During the last 30 minutes of baking, occasionally brush the skin with the oil dripping.

10. When done, garnish with 2 cherry tomatoes over the eyes and secure them with toothpicks. Serve.

Methods for Suckling Pig Rack:
1. Rub the ground herbs powder on the bones side of the rack. Sprinkle rosemary and thyme pieces on top.

2. Sprinkle garlic-salt, and garlic powder on both sides of the rack.

3. Rub brandy on both sides of the rack.

4. Blow dry the skin side with a hair dryer until semi dry.

5. Rub olive oil on both sides of the rack.

6. Poke small holes on the skin side to ventilate the hot air when baking.

7. Place the suckling pig rack on a baking wire rack and place the backing wire rack on top of a baking pan lined with aluminum foil paper. This pan is to catch the oil dripping when baking.

8. Bake at 200C (390F) with the bone side up for about 30 minutes or until the bones are golden brown then flip over to the skin side up and bake for further 30 – 45 minutes and increase the temperature to 250C (480F).

9. During the last 30 minutes of baking, occasionally brush the skin with the oil dripping.

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紫薯椰汁榚
紫色層
材料: 紫薯一杯，花奶一杯，椰奶一杯，水半杯，糖半杯，寒天粉14g
做法: 1 先弄濕3張廚紙放飯煲底按煮飯鍵，跳制後取出紫薯去皮切細
2 水，糖，寒天粉放煲內煮至溶加花奶略攪拌最後加椰奶煮一會(整過程需一邊煮一邊攪)
3 將以上1同2放攪拌機打勻
4 打好放盒內放涼後才放雪櫃
白色層
材料: 花奶，椰汁各半杯，糖2匙，寒天粉7g，水1/4杯
做法: 水，糖，寒天粉煮至溶放花奶，椰奶略煮一會離火待涼後倒在已凝固的紫薯漿上放回雪櫃即成
備註: a 紫薯可改用紅荳不用攪爛
b 寒天粉也可用魚膠粉口感較實
c 糖視乎個人喜好加減
d 白色層材料較少放雪櫃較快凝固
e 一杯水約250ml

Purple Yam Coconut Milk Pudding
(YouTube video starts at 33:56.)
Ingredients:
Cooked purple yam - 1 cup (cut into small pieces)
(Avoid choosing ones that have white spots on the skin or soft to the touch. These have defects in them. Choose ones that are firm to the touch.
**Please refer to “Simple Way to Cook Yams &/or Eggs in Rice Cooker” methods below this recipe.)

Water - ½ cup (125ml) (Use 1 cup = 250ml if you are using corn flour.)
Sugar - ½ cup
Evaporated milk - 1 cup (250ml)
Agar agar powder - 14g
(also known as Kanten powder in Japanese and is vegetarian friendly.
Or use corn flour 1 cup.)

Coconut milk - 1 cup (250ml) (add in last to avoid curding when cooked too long.)

Blender

To make the white layer ingredients:
Water - ¼ cup
Sugar - 2 tbsp
Evaporated milk - ½ cup
Agar agar powder - 7g
Coconut milk - ½ cup
(Put all the ingredients into a cooking pot and cook until the sugar and agar agar powder have melted. Set aside.)

Methods:
1. In a cooking pot, add in ½ cup of water, ½ cup of sugar, and cook until the sugar has melted.

2. Add in evaporated milk, agar agar powder, and mix well.

3. Add in coconut milk, and mix well. This is the coconut milk mixture.

4. In a blender, add in cooked purple yam pieces, the coconut milk mixture, and blend well until smooth.

5. Pour into a mould.

6. Put into the refrigerator to set.

7. Once it is firm enough, pour the white layer on top and return back to the refrigerator to set.

Note: Optional to be creative with the layering of purple and white colors.

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How to Make Ramen Soft Boiled Egg
(YouTube video starts at 27:55. Skip to 39:53 for the final product.)
Ingredients:
Hot boiling water
Cold Eggs
Pot lid
Cold tap water
Methods:
1. Prepare a pot of boiling water.
2. Gently lower cold eggs in boiling water with a ladle and cover pot with a lid.
3. Boil for 6 minutes.
4. After 6 minutes, take the eggs out and IMMEDIATELY rinse them under cold tap water and peel the shell at the same time.
5. Cut the eggs into halves. Serve.

Note: Boil for 7 minutes for larger eggs.

2021年2月27日live 直播精華
📌葡式燒乳豬
📌蝦乾栗子冬菇飯
📌紫薯椰汁糕

20210302 Facebook Live
特別鳴謝Easycook 義工團做食譜🙏🙏🙏

蝦乾栗子飯

材料：
白米 2杯
熟栗子 大約10粒
蝦乾 10 隻
冬菇 5-6隻
幼蔥粒 少許

調味料:
麻油 1湯匙
豉油 2湯匙
糖 半茶匙
菇粉/雞粉 少許(可以不用)

做法:
1. 冬菇、蝦乾用水浸軟後切粒，冬菇水要留用
2. 煑熟栗子1開4
3. 兩杯白米洗淨後加入少量水,冬菇粒、蝦乾粒、栗子粒及冬菇水
4. 加入調味料:麻油、豉油、糖和菇粉
5. 放入飯煲開始煮飯，煮熟後盛起大碗內，灑上幼蔥粒便可食用。

Dried Shrimp Chestnut Mushroom Rice
(YouTube video starts at 21:27.)
Ingredients:
White rice - 2 rice cups (180ml X 2) (Wash and rinse)
Water and dried mushroom water - enough to cook the rice

Dried mushroom - diced (soak in water and save the water for cooking the rice)
Dried shrimps - diced (optional to fry them until fragrant)
Chestnuts - cut each one into 4 pieces

Seasoning ingredients:
Sesame oil - 1 tbsp
Light soya sauce - 2 tbsp
Sugar - ½ tsp
Mushroom seasoning powder - a dash
Chicken powder - optional

Garnish ingredients:
Green onion
Fresh mint leaves

Methods:
1. Place all the above ingredients and seasoning ingredients into the inner pot of a rice cooker.

2. Set to rice cook mode.

3. Serve with sprinkle of green onion pieces and top it off with fresh mint leaves.

✨✨✨✨✨✨✨✨✨✨✨
葡式燒乳豬

材料
📌 乳豬一隻

清洗乳豬材料
📌 梳打粉一湯匙

焊乾醃料
📌 小茴少許
📌 丁香5粒
📌 豆蔻幾粒
📌 芫荽籽少許
📌 黑胡椒少許
📌 香葉少許
📌 桂皮少許
📌 草果1粒

其他醃料
📌 迷迭香適量
📌 百里香適量
📌 蒜鹽適量
📌 蒜粉適量
📌 白蘭地少許
📌 橄欖油適量

做法
1. 乳豬洗淨，撕掉骨中間的白色皮，再用刀仔在骨與骨中間鎅一鎅，備用。
2. 用鑊煮滾水，放梳打粉，把乳豬稍為灼一灼，拎起。之後用水沖乾淨，再用廚房紙索乾水份，之後用風筒吹乾乳豬。（如果乳豬有毛便燒一燒）
3. 用小煎鍋，不用加油，加入焊乾醃料，把醃料焊乾，有煙出便熄火。
4. 準備攪拌機，加入已焊乾的醃料打碎成粉。如果想濃味一些，可加雞粉。
5. 乳豬放在盤上，皮向底，把已打碎的醃料粉加在乳豬身上，搽勻，再加入剪碎的迷迭香，百里香，搽勻，之後返轉乳豬，再用醃料粉搽勻，之後再返轉乳豬，再加入蒜鹽，蒜粉，搽勻乳豬全身。再加入白蘭地，再搽勻乳豬全身。之後用風筒再把乳豬稍為吹乾，再加入橄欖油，搽勻乳豬兩邊全身。
6. 用鐵叉均勻地刺豬皮數下，之後乳豬放在焗爐鐵架上，鐵架底用焗盤盛著，乳豬皮向下，骨向面，放入焗爐用200度先焗30分鐘。
7. 30分鐘後，取出乳豬，把乳豬身上的油倒在碗上，再用250度焗5 - 6分鐘左右，之後翻轉乳豬，用錫紙遮住耳仔部份，再放入焗爐，焗25 - 30分鐘。
8. 時間到後，取出，用竹籤刺在眼睛位置上，再插上紅色細蕃茄仔，即成。

備註：
1. 如果買不到乳豬全隻，可以買乳豬件代替。
2. 如果用全隻乳豬，把頸部份的骨要切除，豬腳豬手摺位要鎅一鎅。
3. 如果沒有白蘭地，可用酒精度較高的白酒代替。紹興酒也可以，但係白酒比較好一點。

Portuguese Style Roasted Whole Suckling Pig and Suckling Pig Rack
(YouTube video starts at 2:10.)
Ingredients:
Suckling pig - 1 whole

Or use

Spanish suckling pig rack - 1 rack
(Remove all the white membrane skin on the bone side of the rack.
Use a knife and lightly score in between the bones of the rack to absorb the marinade faster.
Blanch and clean the suckling pig rack by boiling in hot water with the skin side down with 1 tbsp of baking soda.
Rinse, pat dry, and blow dry it with a hair dryer or leave it in the refrigerator for 4 hours to let it dry.
Purpose of the baking soda is to tenderize the suckling pig’s skin.)

Dry marinade ingredients:
Fennel seeds - ¼ cup
Clove - 5
Cardamon - 5
Coriander seeds - ¼ cup
Black pepper - ¼ cup
Bay leaf - 2
Cinnamon stick - ½ a stick
Black cardamon - 1
(Pan fry the above herbs until fragrant and grind them into powder. Set aside.)

Chicken powder - optional
Rosemary - a sprig (cut into pieces)
Thyme - a sprig (cut into pieces)

Garlic-salt - to taste
Onion-salt - optional
Garlic powder - to taste

Wet marinade ingredients:
Brandy - ¼ cup (or white wine with a high alcohol content or Shaoxing wine)
Olive oil - about 2 handfuls

Garnish for the whole suckling pig ingredients:
Cherry tomatoes - 2 (to be placed over the eyes and secure with toothpicks.)

Methods for Whole Suckling Pig:
1. Marinate the whole suckling pig with the ground herbs powder on the abdominal side. Sprinkle rosemary and thyme pieces on top. Cut two slits each on all four of the legs to cook more evenly due to the thickness of the legs. Remove the bones below the head.

2. Sprinkle garlic-salt, and garlic powder on both sides of the suckling pig.

3. Rub brandy on both sides of the suckling pig.

4. Blow dry the skin side with a hair dryer until semi dry.

5. Rub olive oil on both sides of the suckling pig.

6. Poke small holes on the skin side to ventilate the hot air when baking.

7. Place the suckling pig on a baking wire rack and place the backing wire rack on top of a baking pan lined with aluminum foil paper. This pan is to catch the oil dripping when baking.

8. Bake at 200C (390F) with the abdominal side up for about 30 minutes or until the bones are golden brown then flip over to the skin side up and bake for further 30 - 45 minutes and increase the temperature to 250C (480F). Make sure to cover the ears with aluminum foil paper to avoid burning.

9. During the last 30 minutes of baking, occasionally brush the skin with the oil dripping.

10. When done, garnish with 2 cherry tomatoes over the eyes and secure them with toothpicks. Serve.

Methods for Suckling Pig Rack:
1. Rub the ground herbs powder on the bones side of the rack. Sprinkle rosemary and thyme pieces on top.

2. Sprinkle garlic-salt, and garlic powder on both sides of the rack.

3. Rub brandy on both sides of the rack.

4. Blow dry the skin side with a hair dryer until semi dry.

5. Rub olive oil on both sides of the rack.

6. Poke small holes on the skin side to ventilate the hot air when baking.

7. Place the suckling pig rack on a baking wire rack and place the backing wire rack on top of a baking pan lined with aluminum foil paper. This pan is to catch the oil dripping when baking.

8. Bake at 200C (390F) with the bone side up for about 30 minutes or until the bones are golden brown then flip over to the skin side up and bake for further 30 – 45 minutes and increase the temperature to 250C (480F).

9. During the last 30 minutes of baking, occasionally brush the skin with the oil dripping.

✨✨✨✨✨✨✨✨✨✨✨

紫薯椰汁榚
紫色層
材料: 紫薯一杯，花奶一杯，椰奶一杯，水半杯，糖半杯，寒天粉14g
做法: 1 先弄濕3張廚紙放飯煲底按煮飯鍵，跳制後取出紫薯去皮切細
2 水，糖，寒天粉放煲內煮至溶加花奶略攪拌最後加椰奶煮一會(整過程需一邊煮一邊攪)
3 將以上1同2放攪拌機打勻
4 打好放盒內放涼後才放雪櫃
白色層
材料: 花奶，椰汁各半杯，糖2匙，寒天粉7g，水1/4杯
做法: 水，糖，寒天粉煮至溶放花奶，椰奶略煮一會離火待涼後倒在已凝固的紫薯漿上放回雪櫃即成
備註: a 紫薯可改用紅荳不用攪爛
b 寒天粉也可用魚膠粉口感較實
c 糖視乎個人喜好加減
d 白色層材料較少放雪櫃較快凝固
e 一杯水約250ml

Purple Yam Coconut Milk Pudding
(YouTube video starts at 33:56.)
Ingredients:
Cooked purple yam - 1 cup (cut into small pieces)
(Avoid choosing ones that have white spots on the skin or soft to the touch. These have defects in them. Choose ones that are firm to the touch.
**Please refer to “Simple Way to Cook Yams &/or Eggs in Rice Cooker” methods below this recipe.)

Water - ½ cup (125ml) (Use 1 cup = 250ml if you are using corn flour.)
Sugar - ½ cup
Evaporated milk - 1 cup (250ml)
Agar agar powder - 14g
(also known as Kanten powder in Japanese and is vegetarian friendly.
Or use corn flour 1 cup.)

Coconut milk - 1 cup (250ml) (add in last to avoid curding when cooked too long.)

Blender

To make the white layer ingredients:
Water - ¼ cup
Sugar - 2 tbsp
Evaporated milk - ½ cup
Agar agar powder - 7g
Coconut milk - ½ cup
(Put all the ingredients into a cooking pot and cook until the sugar and agar agar powder have melted. Set aside.)

Methods:
1. In a cooking pot, add in ½ cup of water, ½ cup of sugar, and cook until the sugar has melted.

2. Add in evaporated milk, agar agar powder, and mix well.

3. Add in coconut milk, and mix well. This is the coconut milk mixture.

4. In a blender, add in cooked purple yam pieces, the coconut milk mixture, and blend well until smooth.

5. Pour into a mould.

6. Put into the refrigerator to set.

7. Once it is firm enough, pour the white layer on top and return back to the refrigerator to set.

Note: Optional to be creative with the layering of purple and white colors.

✨✨✨✨✨✨✨✨✨✨✨

How to Make Ramen Soft Boiled Egg
(YouTube video starts at 27:55. Skip to 39:53 for the final product.)
Ingredients:
Hot boiling water
Cold Eggs
Pot lid
Cold tap water
Methods:
1. Prepare a pot of boiling water.
2. Gently lower cold eggs in boiling water with a ladle and cover pot with a lid.
3. Boil for 6 minutes.
4. After 6 minutes, take the eggs out and IMMEDIATELY rinse them under cold tap water and peel the shell at the same time.
5. Cut the eggs into halves. Serve.

Note: Boil for 7 minutes for larger eggs.

高比拜仁2015年的退役宣言《Dear Basketball》

Dear Basketball,

From the moment
I started rolling my dad’s tube socks
And shooting imaginary
Game-winning shots
In the Great Western Forum
I knew one thing was real:

I fell in love with you.

A love so deep I gave you my all —
From my mind & body
To my spirit & soul.

As a six-year-old boy
Deeply in love with you
I never saw the end of the tunnel.
I only saw myself
Running out of one.

And so I ran.
I ran up and down every court
After every loose ball for you.
You asked for my hustle
I gave you my heart
Because it came with so much more.

I played through the sweat and hurt
Not because challenge called me
But because YOU called me.
I did everything for YOU
Because that’s what you do
When someone makes you feel as
Alive as you’ve made me feel.

You gave a six-year-old boy his Laker dream
And I’ll always love you for it.
But I can’t love you obsessively for much longer.
This season is all I have left to give.
My heart can take the pounding
My mind can handle the grind
But my body knows it’s time to say goodbye.

And that’s OK.
I’m ready to let you go.
I want you to know now
So we both can savor every moment we have left together.
The good and the bad.
We have given each other
All that we have.

And we both know, no matter what I do next
I’ll always be that kid
With the rolled up socks
Garbage can in the corner
:05 seconds on the clock
Ball in my hands.
5 … 4 … 3 … 2 … 1

Love you always,
Kobe

================= Partners in Crime =================
Voice : ToNy_GospeL
Harmonise : ToNy_GospeL
Feat : galchanie
Guitar : ToNy_GospeL
Bass : ToNy_GospeL
Drum : ToNy_GospeL from Logic Pro X
Piano and Strings : ToNy_GospeL
Keyboard : ToNy_GospeL
Video Editor : ToNy_GospeL
Mix & Masterings : ToNy_GospeL

Picture : Lightsaber98
https://photos.app.goo.gl/kXF7DqnJP12n4uni2

Facebook น้องชิน : https://www.facebook.com/Ospangy

============== Special Thanks (ทีมตำรวจ) =============
Bookiezz : คนผมสีเขียว
NattOu : คนผมสีฟ้า
Gallant788 : คนผมสีแดง
U-YA : คนผมสีมาเจนต้า

ORIGINAL
Original Voice : Cody Carson
Feat : Ash Costello

Original : https://www.youtube.com/watch?v=a1ZcnNNsMdg
Original Song แบบแปลไทย : https://www.youtube.com/watch?v=5zNsek5ppyM
============ Original Song by Set It Off ===============

"You'll never take us alive" (ไม่มีใครจับเป็นเราได้)
"We swore that death will do us part" (เราสาบานกันแล้วว่ามีแต่ความตายเท่านั้นที่จะพรากเราสองได้)

Off Vocal : https://drive.google.com/file/d/1WIQIcupPkvu9OS_EyKa_GwErFcAtacPc/view?usp=sharing

ปล.1 ใครที่อยากนำ Off Vocal ไปร้องก็แนบ เครดิตไว้ด้วยนะครับ
ปล.2 สำเนียงภาษาอังกฤษอาจฟังไม่ค่อยชัดนะครับ ขออภัยล่วงหน้าครับ
ปล.3 ไม่อนุญาติให้ทำซ้ำ (Nightcore , Re-Upload)

Lyrics

You'll never take us alive
We swore that death will do us part
They'll call our crimes a work of art
You'll never take us alive
We'll live like spoiled royalty,
lovers and partners
Partners in crime
Partners in crime

This, the tale of, reckless love,
living a life of crime on the run
I brush to a gun to paint these states green and red
Everybody freeze, nobody move
Put the money in the bag, or we will shoot
Empty out the vault and me and my doll will be on our way

Our paper faces flood the streets
And if the heat comes close enough to burn then we'll
play with fire, cause

You'll never take us alive
We swore that death will do us part
They'll call our crimes a work of art
You'll never take us alive
We'll live like spoiled royalty, lovers and partners
Partners in crime
Partners in crime

Here we find our omnipotent outlaws fall behind the grind tonight
Left unaware that the lone store owner won't go down
without a fight
Where we gonna go, he's got us pinned
Baby I'm a little scared
Now, don't you quit
He's sounded the alarm, I hear the sirens closing in

Our paper faces flood the streets
And if the heat comes close enough to burn then we're
burning this place to the ground cause

You'll never take us alive
We swore that death will do us part
They'll call our crimes a work of art
You'll never take us alive
We'll live like spoiled royalty, lovers and partners
Partners in crime
Partners in crime

Talk : police department
Come out with your hands up
We have the place surrounded
Put your weapons down, put your weapons down
Ready men? Aim. Fire!

The skies are black with lead-filled rain
A morbid painting on display
This is the night the young love died
Buried at each others side

You never took us alive
We swore that death would do us part
So now we haunt you in the dark
You never took us alive
We live as ghosts among these streets
Lovers and partners in crime
Partners in crime
Partners in crime


Contact Me

สำหรับคนที่ไม่เคยได้ทำบุญ ไม่เคยได้สงเคราะห์คน(!) ก็สามารถ

Donate : Paypal ให้กระผมได้นะครับ
https://youtube.streamlabs.com/tonygospelofficial

Donate : True Wallet / True Money
https://tipme.in.th/ToNy_GospeL

นี้เป็น Web page ใน Facebook ของผมนะครับ
https://www.facebook.com/ToNy.GospeL.Official

อันนี้ Facebook ส่วนตัวนะครับ
https://www.facebook.com/pianist.magisternegimagi

นี้เป็น Soundcloud (มีหลาย ID นะครับ)
ID I : https://soundcloud.com/pianist-magister-negi-magi/
ID II : https://soundcloud.com/tony_gospel-ii-panupongt806
ID III : https://soundcloud.com/tynftynfty-ynftytfytfny

นี้เป็น ชื่อ Skype ผมนะครับ panupong.pummipapad

#PartnersinCrime #SetItOff #TG

We made donuts generously filled with chocolate cream. They may be a lot of work, but nothing beats homemade donuts!
*Recipe* (makes 7 cream donuts)
First we make the chocolate custard cream
1. In a bowl mix together all–purpose flour 5g, corn starch 5g, cocoa powder 10g, caster sugar 50g.
2. Mix in 300g of milk.
3. Mix in 3 egg yolks.
4. Strain the mixture into a microwave–safe bowl, then cover lightly with plastic wrap.
5. Heat in the microwave at 600w for 3 minutes, then stir it, and heat it again for 50 seconds. (Please carefully watch it so that it's heated to the desired consistency)
6. Take it out and stir it, then mix in 15g of finely chopped chocolate.
7. Move the mixture into a flat container or food pan, cover tightly with plastic wrap, and cool.

Now we'll make the donuts. (you can knead them by hand)

8. Mix together one egg and milk that has been microwaved to 45°C, measuring to 135g. (It was a cold day so we heated the milk, on a warm day you will need to cool the milk down.)
9. Mix together bread flour 200g, salt 3g, sugar 20g, dry yeast 3g and the egg and milk mixture until it all forms a ball.
10. Add in 30g of softened unsalted butter and knead until smooth.
11. Place the mixture into a bowl that has been lightly greased with oil, and allow it to rise until its size doubles. (about 50 minutes at 35°C)
12. Punch down the dough, separate it into 7 pieces (approx. 54g per piece), make them into balls, cover them with a cloth and let them rest for 15 minutes.
13. Knead the dough pieces into balls and, making sure that seams are tightly closed and facing down, place the dough balls onto parchment paper.
14. Allow the dough to rise again. (40 minutes at 35°C)
15. Fry in 180°C oil until golden brown. Each side should take 2-3 minutes. Pat dry thoroughly to remove the oil.
16. Sprinkle the donuts with granulated sugar while they're still warm. We recommend fine granulated sugar rather than coarse. Usually we use regular granulated sugar that we grind up in our Bamix food processor.
17. Mix the custard cream again, then pour it into a piping bag.
18. Make a hole in the donuts using something like chopsticks, and squeeze in the custard cream. Aim to pipe roughly 40g of the cream into each donut.
19. Finally done. You can eat them now. They're mildly sweet, and seriously amazing.

チョコクリームをたっぷり入れたドーナツ作りました。工程は多いけど、お家で作るドーナツは格別！
*レシピ*（7クリームドーナツ）
チョコレートカスタードクリームを作ります
１．ボウルに薄力粉 5g、コーンスターチ 5g、ココアパウダー 10g、上白糖 50gを入れ混ぜる。
２．牛乳 300gを入れ混ぜる。
３．卵黄 3個も入れ混ぜる。
４．耐熱ボウルに３を網で濾し、ふんわりラップを掛ける。
５．600wの電子レンジで3分加熱し、いったん混ぜ、再び50秒加熱する。（好みのかたさまで様子を見ながら加熱してください）
６．取り出したら混ぜ、刻んだチョコレート 15gを加え混ぜる。
７．バットなどに移し、ラップをぴっちりと密着させて掛け冷ましておく。

ドーナツ作ります。（手でも捏ねられます）
８．卵 1個と電子レンジで45度に温めた牛乳を合わせて135g量っておく。（寒い日だったので牛乳の温度が高めです。温かい日は温度を下げてください。）
９．強力粉 200g、塩 3g、砂糖 20g、ドライイースト 3gと８を入れ、ひとまとまりになるまで捏ねる。
１０．柔らかくした無塩バター 30gも入れなめらかに捏ね上げる。
１１．オイル薄く塗ったボウルに入れ、2倍の大きさになるまで一次発酵させる。（35度で50分）
１２．ガス抜きし、7個（1個 約54g）に分割し丸め固く絞った布巾をかけ、15分ベンチタイムをとる。
１３．丸め直し しっかりととじ、オーブンペーパーの上にとじ目を下にして置く。
１４．二次発酵させる。（35度で40分）
１５．180度の油で色よく揚げる。片面 2～3分程度。しっかりと油を切る。
１６．温かいうちにグラニュー糖をまぶす。細目グラニュー糖がオススメ。私は普通のグラニュー糖をバーミックスのスーパーグラインダーで細かくしたものを使いました。
１７．７を混ぜ直し、絞り袋に入れる。
１８．１６に箸などで穴を開け、１７を絞り入れる。絞り入れるクリームの目安はひとつあたり40g。
１９．やっとでけた。やっと食べられるで。甘さひかえめ、激うまだで。

#chocolate #cream #Donuts #recipe

First original track produced by NineDiamond with many more to come!!
FREE DOWNLOAD HERE
http://bit.ly/Reintroductionmp3

Stream all my songs for free on spotify!
http://bit.ly/JasonChenSpotify

If you enjoy this track and would like to make a DONATION to help me out with further musical productions feel free to donate to me through bandcamp!
http://jasonchenmusic.bandcamp.com/

Check out my tracks on iTunes!
http://bit.ly/jasonchen

twitter and facebook!
http://www.twitter.com/jasondchen
http://www.facebook.com/jasonchenmusic

Check out the all the unique talent on this track!
http://www.youtube.com/miniachilles
http://www.youtube.com/jasondchen
http://www.youtube.com/jreyez
http://www.youtube.com/lilcrazed
http://www.youtube.com/ninediamond (producer)
http://www.youtube.com/verseatilemusic

http://www.twitter.com/jreyez
http://www.twitter.com/lilcrazedkid
http://www.twitter.com/producernine
http://www.twitter.com/verseatile

(Hook)
Here we are
Here to stay
We're getting closer, everyday
Oh Here we are
Standing our ground
Nothing can stop us, and no one will top us
I'm ready, I'm ready
Reintroduce myself for the first time
Remember my name, remember my name
Reintroduce myself for the first time
Remember my name

Verse 1 (Jreyez)
When I write a song for you, why's there expectation?
It's what I do, why's it unappreciated?
My thoughts create it, my feelings have limitation
Understand that you're part of my inspiration
I was thinking about you when I wrote it
You should know, I don't even have to f*cking quote it
My deep thoughts from my heart, it ain't often I express it
Try to think hard, shouldn't take a few seconds
You can keep guessing, you don't really notice?
is that a question?
Why's it so hard in my position
Where everyone assumes that my life's about women and the fame
It's hard to maintain jealousy
Stress building up and there's nothing that is helping me
"This and that".. "You better not".. and "You better be"..
Stop telling me, please just let me be

Verse 2 (LilCrazed)
it's a new year, it's too clear now who's here,
this dude here been doing this grind for a few years now
the roads clear, plow, the haters that made us,
and thanks for the major motivation of hatin',
because i'm rising higher than i ever imagined,
like magic, i'm riding in the skies like aladdin,
no genie needed, believed in achieving and succeeded,
eating all these beats and now my family's maxin',
keys in ignition, gear in to drive,
haters as the gas and fans steering my ride,
look ma, no hands
look ma, my fans
truly support me, i use your ears as my eyes,
so my vision is clear long as i hear your applause,
and to those who happened to forget my name,
allow me to retinroduce myself, my name is CRAZED!

Verse

KAKOONK KAKOONK! It's the sound of a body droppin', Mr. Miyagi on you rappers, I'm karate choppin'/ A songwriter equivalent to a strong fighter, I wrote the hook on this track plus I'm a raw rhymer/ Whatever hustle that you try to claim, I done did it, just found the passion in this game so I can run wit it, newspapers, magazines, television overseas, fan mail and stacking cheddar cheese, having fun wit it/ Yeah, I've been around, while you've been a clown, Smith & Wesson in my mouth while I'm spittin' rounds, them poppy records that I did before didn't count, let me demonstrate the real deal gettin' down/ it's Verseatile, you'll never forget, you heard my style that's better than rest, been awhile, but nevertheless I'm never the type to settle for less/ I "REYEZ" like J and got the fans "Lil CRAZED", yo JDC it's time to let 'em know we finna make it!

BOOK ME FOR AN EVENT!
jasonchenbooking@gmail.com