cook with locals的八卦，Yahoo名人娛樂都在討論

สมโภชน์ ทับเจริญ เกษตรกรผู้ปฏิเสธเงิน 1,500 ล้านบาท / โดย ลงทุนแมน

“ผมไม่มีความจำเป็นที่ต้องใช้เงินมากมายถึง 1,500 ล้านบาท
ผมแค่อยากจะสร้างความสุขจากสิ่งที่ผมมีให้แก่คนอื่นๆ ด้วยแค่นั้นเอง”
...Continue ReadingSomphochon Thap Charoen, farmers who rejected 1,500 million baht / by investing man

" I don't need to spend a lot of money up to 1,500 million baht.
I just want to make happiness from what I have for others. That's all "

These are the words of somphochon thap charoen
Farmers who have rejected billions and over again.

Who is this guy? Today I invest. Man will tell you about it.

Somphochon Thap Charoen said this name. Many people may not know, but he is the farmer who owns 50 Rai of land. Located in nuan chan, bueng kum district, in the heart of Bangkok.

Now, Mr. Somphochon is 60 years old. He was a teacher in kasetsart university research center.

His family had a farming career since he was little until one day when Mr. Somphochon's mother passed away, he left the government to take care of the father who started old age and turned to do a full-time agricultural career.

By this land, Mr. Somphochon said that it is the treasure of the ancestors with farming occupation as well. This land has been counted until now over 150 years old.

Mr. Somphochon said that during the year. Prof. 2520 in those days, the land price was at 100,000 baht per rai until it came in the early year. Prof. 2530 Capital prosperity has begun to expand to the suburbs. So many locals sell the field to capitalist. The village allocated because they need money to make farming career gradually reduce.

Came today. They said that its value is added to 30 million baht per rai. If they sell all 50 Rai of land, they will get 1,500 million baht.

But the question he always asks himself is, does he need that much money in his life?

Whether he has a hundred thousand per meal or a million. Finally, what he gets is like eating 30 baht per plate is the same full..

Currently, within 50 Rai of land is divided into 2 parts. Section 1 there are 14 Rai.
In this section, Mr. Somphochon made it a business area and used the name of "@ bang bottle shop" where there will be shops, coffee shops and produce from his field without passing through the middle merchant.

In Part 2, another 36 rai is used as a safe vegetable farm for consumers. Built as an agricultural museum using the right technology for outside people, especially bangkok people to learn and travel agriculture and find happiness in the nature in the area. This place is what he has been dreaming of doing for a long time.

The land in this section is also divided for planting 3 Rai of rice which is both to cook and for sale. It takes about 4 months. It will provide 1,500 kg of produce which they will keep for himself. Haha. 50 kg and for breed 50 kg

The rest is about 1,400 kg. It will be sold at the shop @ bang bottle. 90 baht per kg. It will get around 126,000 baht per 1 rounds. Planting rice or fall around 31,500 baht per month. This amount of money. For him is enough to live these days.

If we were Mr. Somphochon, which way would we choose?
Will we sell land to get billions?

The answer that I get of each person will be different in their own perspective.

Some people don't know how to farming. They don't like farming career. They might want to sell the land and take 1,500 million baht

Even those who have farming careers choose to sell land and spend money as well. Because they don't get this for a hundred years.

If you think by taking money, everyone will choose to sell the land.

But for Mr. Somphochon, he dares to choose what he loves.. because his problem is not about the numbers in the bank account, but what he loves to do.

No matter which way you choose, no matter what you think, there is no right or wrong because it is the right of each person

However, this may make us think a bit about "happiness"

How to be happy?

How much money is involved with happiness
If you bring happiness and money to relationship, what will it be?

Can we be happy before having money?
Or do we have to have a lot of money before we are happy

Everyone admits that money is necessary that helps us do things that love without trouble.

But the problem is that most people are not sure how much money they have. Even if it's enough. Finally, they solve the problem by aiming to have to have as much money as much money

And time passes..
Until we forget to think about what we want..
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References
-https://mgronline.com/onlinesection/detail/9610000040849
-https://www.thairath.co.th/content/1040440
-https://www.atbangkhuat.com/th/
- https://www.youtube.com/watch?v=i65agtlUVF8
- https://www.youtube.com/watch?v=plzGeuEqZEI
- https://www.posttoday.com/life/life/566665
[10818].Translated

Almost every Singaporean knows when the durian season is. Now, how about Shanghai hairy crab season? Well it is somewhere between the 9th and the 10th lunar month. (Autumn season)

And what's the best way to enjoy fresh hairy crab? Definitely by steaming!

The best part of hairy crab is not the flesh but the rich creamy roe, which tastes almost like a seawater flavored ice-cream.

And... locals know their stuff best. Shanghainese people usually eat it with a splash of black vinegar and ginger. Why black vinegar? The richness and tangy-ness of the vinegar accentuates the sweetness of the crab roe. And ginger brings a Yin-Yang balance to the cooling hairy crab. (For the "alcoholics", try pairing your hairy crab with some shaoxing Huang Jiu/ yellow wine!)

Pure bliss my friends!


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I had the absolute pleasure having been requested by Their Royal Highnesses Paduka Sultan & Sultanah of my beautiful home-state Terengganu Darul Iman to cook for the Royal Appreciation Dinner last Monday.

Despite some usual hurdles in the kitchen, we managed to pull it through professionally and I was quite pleased with the outcomes.

I felt elated when my dearest Sultanah Nur Zahirah told me that they both really enjoyed the food as much as their 60 odd special guests (locals and internationals alike), including the Terengganu Chief Minister & state officials. Proven sedap la kot when I witnessed those empty plates being brought back to the kitchen after each course 😆😆. That’s what I have always look for when cooking & serving my own air tangan. Another milestone achieved, indeed. Alhamdulillah. Now I am even more inspired to do much better next time. Inshallah.

Junjung kasiiiihh kepada Kebawah Duli-Duli Tuanku berdua for this awesome & memorable experience. Much love! 🙏😍😍👨‍🍳🎉💦🕺🏻🔥 #resipiChefZam #Malayfusion #cooking #ChefZam #food #cheflife #masak #Royaldinner #plating #proudmoment #Terengganu #kitchenlife #chef #culinarian #Ganukite

Indonesian style roast pig (babi guling), from start to finish. Entire pigs slow roasted for hours until tender, fall off the bone, perfection. For Part 1: https://www.youtube.com/watch?v=k1sVGaq8veU

In Indonesia, a pig roast is called babi guling, babi panggang or babi bakar; however it is rarely found in Indonesia, except in non-Muslim majority provinces, such as Hindu Bali and Christian Batak lands in North Sumatra, Minahasa people of North Sulawesi, Toraja in South Sulawesi, Papua, and also among Chinese Indonesians. In Bali, babi guling usually served with lawar and steamed rice; it is a popular dish in Balinese restaurants and warungs. In Batak people's tradition, babi guling is a prerequisite in wedding offerings for the bride's family. In Papua, pigs and yams are roasted in heated stones placed in a hole dug in the ground and covered with leaves; this cooking method is called bakar batu (burning the stone), and it is an important cultural and social event among Papuan people.

In various Chinese communities (especially in Southern China), a pig roast known as siu yuk is purchased for the sake of special family affairs, business openings, or as a ritualistic spiritual offering. For example, a tradition is to offer one or several whole roast pigs to the Jade Emperor to celebrate a Chinese film's opening with a roast pig; the pig is sacrificed to ward off evils in return to pray for the film's success. One garnish used to make the dish look more appealing is a circular slice of pineapple and cherry and is often placed in a red box for luck.

A pig roast or hog roast is an event or gathering which involves the barbecuing of a whole hog. Pig roasts in the mainland Deep South of the United States are often referred to as a pig pickin', although roasts are also a common occurrence in Puerto Rico and Cuba as well as the non-mainland US state of Hawaii (a luau), with roasts being done in the mainland states by descendants of other areas. A Pig roast is traditional meal in Serbia and Montenegro, often prepared for celebration events and family fests, and it can be usually find on the menu of traditional taverns and bars - kafana.

The tradition of the pig roast goes back millennia and is found in many cultures. There are numerous ways to roast pork, including open fire rotisserie style roasting, and "caja china" style box grilling. Many families traditionally have a pig roast for Thanksgiving or Christmas. In Miami and other areas with large Cuban, Puerto Rican, Honduran or other Caribbean populations pig roasts are often held on Christmas Eve by families and friends whereas families from Hawaii often hold a roast on memorial day.

Pig roast (lechon asado) is a part of Puerto Rico's national dish and is usually served with arroz con gandules. In Puerto Rico, pig roasts occur year round, but happen in greater frequency as part of New Year's Eve celebrations and especially Christmas. In the Dominican Republic, "puerco a la puya" is a traditional part of the Christmas Eve meal.

In the Philippines, the roasted pig is referred to as lechon baboy. It is traditionally prepared for Christmas celebrations but is also commonplace at birthday parties, weddings, debuts, and family reunions.

In the UK, the tradition of pig roasting, which is more commonly known in the UK as a Hog Roast, is popular on many occasions, particularly parties and celebrations.

In Spain, the locals call this a suckling pig or a "lechon asado". Hog roasts are becoming more popular across Spain and more so in Southern Spain due to the ex-pat community .

In a Hawaii-style pig roast, a large pit is typically dug into the ground and lined with banana leaves, as lava rocks are heated over an open flame until they are very hot. The heated rocks are placed into the pit, and a seasoned pig is placed inside and covered with additional banana leaves, which serve as insulation and for flavor.

In an American Cuban-style pig roast, the "caja china" is the most commercially popular method by which to roast a whole pig. In its more traditional form, a roasting box is commonly fashioned above ground out of concrete blocks and steel mesh. Another popular method is to use a pig roasting box, the oldest and best known brand of which is "La Caja China." It usually takes four to eight hours to cook the pig completely; the pig is often started "meat-side" down, and then is flipped one time once the hog has stopped dripping rendered fat. When the cooking is complete, the meat should ideally be tender to the point of falling off of the bone.

Indonesian style roast pig (babi guling), from start to finish. Entire pigs slow roasted for hours until tender, fall off the bone, perfection. For Part 2: https://www.youtube.com/watch?v=uhnGtWAYl38

In Indonesia, a pig roast is called babi guling, babi panggang or babi bakar; however it is rarely found in Indonesia, except in non-Muslim majority provinces, such as Hindu Bali and Christian Batak lands in North Sumatra, Minahasa people of North Sulawesi, Toraja in South Sulawesi, Papua, and also among Chinese Indonesians. In Bali, babi guling usually served with lawar and steamed rice; it is a popular dish in Balinese restaurants and warungs. In Batak people's tradition, babi guling is a prerequisite in wedding offerings for the bride's family. In Papua, pigs and yams are roasted in heated stones placed in a hole dug in the ground and covered with leaves; this cooking method is called bakar batu (burning the stone), and it is an important cultural and social event among Papuan people.

In various Chinese communities (especially in Southern China), a pig roast known as siu yuk is purchased for the sake of special family affairs, business openings, or as a ritualistic spiritual offering. For example, a tradition is to offer one or several whole roast pigs to the Jade Emperor to celebrate a Chinese film's opening with a roast pig; the pig is sacrificed to ward off evils in return to pray for the film's success. One garnish used to make the dish look more appealing is a circular slice of pineapple and cherry and is often placed in a red box for luck.

A pig roast or hog roast is an event or gathering which involves the barbecuing of a whole hog. Pig roasts in the mainland Deep South of the United States are often referred to as a pig pickin', although roasts are also a common occurrence in Puerto Rico and Cuba as well as the non-mainland US state of Hawaii (a luau), with roasts being done in the mainland states by descendants of other areas. A Pig roast is traditional meal in Serbia and Montenegro, often prepared for celebration events and family fests, and it can be usually find on the menu of traditional taverns and bars - kafana.

The tradition of the pig roast goes back millennia and is found in many cultures. There are numerous ways to roast pork, including open fire rotisserie style roasting, and "caja china" style box grilling. Many families traditionally have a pig roast for Thanksgiving or Christmas. In Miami and other areas with large Cuban, Puerto Rican, Honduran or other Caribbean populations pig roasts are often held on Christmas Eve by families and friends whereas families from Hawaii often hold a roast on memorial day.

Pig roast (lechon asado) is a part of Puerto Rico's national dish and is usually served with arroz con gandules. In Puerto Rico, pig roasts occur year round, but happen in greater frequency as part of New Year's Eve celebrations and especially Christmas. In the Dominican Republic, "puerco a la puya" is a traditional part of the Christmas Eve meal.

In the Philippines, the roasted pig is referred to as lechon baboy. It is traditionally prepared for Christmas celebrations but is also commonplace at birthday parties, weddings, debuts, and family reunions.

In the UK, the tradition of pig roasting, which is more commonly known in the UK as a Hog Roast, is popular on many occasions, particularly parties and celebrations.

In Spain, the locals call this a suckling pig or a "lechon asado". Hog roasts are becoming more popular across Spain and more so in Southern Spain due to the ex-pat community .

In a Hawaii-style pig roast, a large pit is typically dug into the ground and lined with banana leaves, as lava rocks are heated over an open flame until they are very hot. The heated rocks are placed into the pit, and a seasoned pig is placed inside and covered with additional banana leaves, which serve as insulation and for flavor.
In an American Cuban-style pig roast, the "caja china" is the most commercially popular method by which to roast a whole pig. In its more traditional form, a roasting box is commonly fashioned above ground out of concrete blocks and steel mesh. Another popular method is to use a pig roasting box, the oldest and best known brand of which is "La Caja China." It usually takes four to eight hours to cook the pig completely; the pig is often started "meat-side" down, and then is flipped one time once the hog has stopped dripping rendered fat. When the cooking is complete, the meat should ideally be tender to the point of falling off of the bone.

Achar, as some of us locals may know, derived from the Nonya method of preserving food for longevity to eat as sides together with main dishes. But as the saying goes - “so good you can eat it on its own”, we think this sweet, sour, and spicy (all at the same time!) recipe worked out very well for us!

The mandatory ingredients are the key vegetables, but most of the work comes from the preparatory cutting, mixing, and blanching. Once you’ve got all this worked out, getting a really tasty achar treat becomes relatively easy!

Last but not least is that you’ll need to be leaving the completed dish overnight for the taste to seep into the vegetables, so if you’re planning to eat this, make it the day before and you won’t regret it!

‪#‎SG50‬ ‪#‎jiaksimi‬ ‪#‎themeatmensg‬ ‪#‎achar #nonya #spicy

Recipe at:- http://themeatmen.sg/achar

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