fresh singapore promotion的八卦，Yahoo名人娛樂都在討論

Where to dine on Sundays?

Got invitation from my WSET course student, well it’s an awesome way for for me to meet new friends during this pandemic right? 😆

Amazing food! I just love when a cozy bar also providing you quality food.

Make sure you try their creation of Fois Gras & Braised angus beef cheek… so flavoursome!

Promotion is happening :

🦪 $2/pc when you order a btl of wine.
(fresh, creamy, rich! )

🐹: I am very happy and will go back. 🙂

#foodie #oyster #promotion #review #restaurante #dine #sunday #hairofdog #singapore #lbsootd

If you are planning a meal at Jewel Changi Airport Singapore, head to Tiger Street Lab on Level 5 for fantastic local cuisine and freshest Tiger Beer local beer! They have recently partnered with Da Shi Jia Big Prawn Mee 大食家大大大虾面 to serve signature Wok-Fried King Prawn White Bee Hoon, alongside specially created Tiger beer-infused bites!⁣

Accompanying the menu revamp is the debut of a new fresh-from-the-tap seasonal Tiger Beer – the Shiok Ale. You can also customise your very own bottle of Tiger Beer by adding your name and picking your own bottle labels!

Here’s the special deal: Quote “𝐓𝐀𝐌𝐂𝐇𝐈𝐀𝐊𝐓𝐈𝐆𝐄𝐑” when making payment at #TigerStreetLab and enjoy 10% off ALL beers in a single receipt. Promotion is valid until 31st January 2020⁣
⁣
Continue reading at Miss Tam Chiak: https://www.misstamchiak.com/tiger-street-lab

Address: 78 Airport Blvd, Jewel @ Changi Airport #05 - 205, Singapore 819666
Opening Hours: Sun to Thurs: 10am - 12am Fri & Sat: 9am - 1am

Keep your Eyes on Jesus!

“Now he said this, signifying by what kind of death he would glorify God. When he had said this, he said to him, “Follow me.” Then Peter, turning around, saw a disciple following. This was the disciple whom Jesus loved, the one who had also leaned on Jesus’ breast at the supper and asked, “Lord, who is going to betray You?” Peter seeing him, said to Jesus, “Lord, what about this man?” Jesus said to him, “If I desire that he stay until I come, what is that to you? You follow me.”” (John‬ ‭21:19-22‬ ‭WEB‬‬)

Sometimes we become nosy Christians, looking around at others who seem to be more blessed, more loved, more favored by God than we are.

We ignorantly ask Jesus, “What about this person?” when it’s none of our business.

Everyone has their own walk with the Lord, and you can’t compare your walk with someone else’s—that’s just a recipe for unhappiness.

There’s always someone who’s going to seem more blessed than you, but you didn’t see the seasons of preparation that he or she went through with the Lord in private.

Why compare your new beginning with someone else’s greatly increased latter end? It’s two different seasons—of course it’s going to look different!

What’s the common denominator between some of these men of God in the Bible: Abraham, Isaac, Jacob, Moses, David, Elisha, John the Baptist, Jesus Christ and the apostle Paul.

All of them had seasons of obscurity where they were trained and prepared by God—oftentimes through great hardship, before their public ministries.

You see a fellow Christian living the blessed life now, but you didn’t see when he or she was suffering, crying, praying with face to the ground, patiently waiting for the Lord’s deliverance.

Don’t envy anyone but you can learn lessons from Christians who have gone through hard times and triumphed through Jesus’ faithfulness.

Peter didn’t need to envy John. On the day that Jesus poured out the Holy Spirit, Peter preached a powerful sermon and three thousand souls were saved that day.
John also had a great destiny, being the only one of the apostles who didn’t die a martyr’s death.
He also wrote the Book of Revelation, recording all the crucial end times prophecies and visions for us.

God surely has a good plan for your life, and you only need to keep your eyes on Jesus—follow Him through His Spirit who lives in you.

Today if you’re feeling discouraged from seeing everyone around you having it better than you, see Jesus telling you, “What is that to you? You follow me.”
Your time of promotion and lifting to a broader place of abundant life is surely ahead of you!

Thanks to everyone who bought my new book “Messiah’s Miracles—The Power of Having Faith in Jesus Christ”, where I expound on every one of Jesus’ 37 recorded miracles in the four gospels.

Each chapter is designed to ignite your faith and increase expectancy in your heart to receive miracles now.

I believe that as you see Jesus working miracles in the four gospels, unveiling God’s heart of love, goodness and mercy towards man, you will also receive faith to see miracles in every area of your life!
You will also be able to walk in the power of God when you expect to see the supernatural gifts in operation.

Testimonials for the book:

“One of my most trusted teachers has truly written a masterpiece. I can't put this book down.”
- Michael Clark, Highly Sought-After Preacher in USA

“Thank you, Milton for the anointed sharing of the 37 miracles of Jesus. Right from the 1st miracle, God dropped fresh revelations of His heart to me. It wasn't head knowledge that I experienced. I felt His personality, His loving heart's intents towards me. On top of that, there's also revelation of His healing power. Praise Jesus for transforming my heart and bringing me closer to Him through Milton's sharing.”
- Ann Tan, GEM patron from Singapore

Get the paperback (hardcopy) edition on Amazon:
https://www.amazon.com/dp/B0849Z3J7Y

Get the Kindle edition on Amazon:
https://www.amazon.com/Messiahs-Miracles-Power-Having-Christ-ebook/dp/B084C56QZQ

Get the digital eBook edition on my website:
https://www.miltongoh.net/store/p21/messiahs-miracles-the-power-of-having-faith-in-jesus-christ-milton-goh.html

#Blessed #MessiahsMiracles

In this episode, Papa Chong teams up with daughter, Michelle Chong to whip up wholegrain versions of unique Singaporean dishes like Laksa Fried Rice and Foo Yong Kway Teow – all without breaking the bank. You don’t have to be wealthy to eat healthy!

Guest:
Michelle Chong - https://instagram.com/immichellechong/
https://facebook.com/michellechongrocks/

Special Thanks:
Health Promotion Board

Venue Sponsor:
The Eureka Cooking Lab

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Laksa Fried Rice:

Preparation Time: ~ 10 minutes
Cooking Time: ~ 20 minutes
Total Duration: ~ 30 minutes
Serving Size: 4 Pax
Total Cost: about $9.90
Cost Per serving: about $2.50

Ingredients:
1) Cold brown rice - 2½ cups
2) Fresh prawns - 200g
3) Fish cakes, sliced - 2 pieces
4) Bean sprouts - 100g
5) Cucumber, grated (sprinkle some salt and allow water to be released from cucumber & then drain liquid) - 1
6) Eggs, beaten - 2
7) Laksa leaves, chopped - 1 bunch
8) Canola oil - 2 tsp
9) Large onion, chopped - 1
10) Reduced fat coconut milk - 50ml
11) Dried prawns, washed and pat-dried - 1 tbsp
12) Lemongrass, bruised with the back of a knife - 1 stalk
13) Healthier Choice laksa paste - 3 tbsp
14) Salt and pepper, to taste

Garnish:
1) Green onions, thinly sliced

Method:
1) Heat canola oil in a wok. Lightly sauté onion until transparent.
2) Add laksa paste, lemongrass and laksa leaves, fry until fragrant.
3) Add dried prawns and fry for 2–3 minutes.
4) Add low-fat coconut milk, mix well. Then add beansprouts, cucumber and fishcake, and stir-fry with the paste.
5) When well incorporated, add prawns and rice. Fry for about 3 minutes or until prawn is just cooked.
6) Pour in beaten egg and mix into rice. Cook until rice dries out.
7) Add salt and pepper to taste.
8) Garnish with green onions.
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Fried Kway Teow in Creamy Foo Yong Sauce

Preparation Time: ~ 15 minutes
Cooking Time: ~ 20 minutes
Total Duration: ~ 35 minutes
Serving Size: 4 Pax
Total Cost: about $14.90
Cost Per serving: about $3.70

Ingredients:
1) Canola Oil - 1.5 tbsps
2) Wholegrain Kway Teow - 300g
3) Light soya sauce - 1.5 tbsp
4) Hot water - 2 cups
5) Medium prawn, peeled - 12
6) Squid, cleaned and sliced - 150g
7) Toman fillet, sliced - 100g
8) Chye Sim, cut into 10cm pieces - 12 stalks
9) Concentrated Chicken Stock - 2 tbsp
10) Sesame oil - 1tsp
11) Salt and pepper, to taste
12) Corn flour - 4 tbsp
13) Eggs - 2

Method:
1) Heat oil in wok until hot.
2) Add kway teow and light soya sauce. Stir-fry until very hot and well mixed.
3) Remove kway teow to a serving plate and set aside.
4) Boil water in a separate pot. Blanch toman fillet, squid and prawns and chye sim until just cooked. Remove, drain and set aside.
5) Add concentrated chicken stock to the pot and bring to boil. Season with sesame oil, salt and pepper to taste.
6) Add 8 tbsps of water to corn flour to make a paste. Add to stock and heat, stirring until stock has thickened. Break eggs into the sauce and continue to stir.
7) Add seafood and chye sim back into the pot.
8) Place kway teow on a serving plate, pour over seafood sauce and serve at once.
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INSTAGRAM
Papa Chong - https://instagram.com/papachongcooks/
Left Profile - https://instagram.com/leftprofile/

FACEBOOK
https://facebook.com/LeftProfilePage/

EMAIL
For business/artiste enquiries, email us directly at diana@leftprofile.com

VISIT OUR WEBSITE
https://leftprofile.com/

ADDRESS
Left Profile | Huat Films
18 Howard Road #09-05 Novelty BizCentre
Singapore 369585

For this episode, we destroyed a DIY 5KG Yoghurt Fruit Parfait! After many requests for a sweet challenge, I decided to do one but with an eye on being healthy. Taking a standard American parfait as inspiration, we upsized ours to a massive 5KG version in our giant cup, filled with a multitude of fruits and fresh yoghurt. We picked the most natural and preservative-free yoghurt we could find, Bulla’s yoghurts, which are made from fresh Australian milk and Australian-grown fruits.

We used Vanilla, Plain, Mango and Strawberry Bulla yoghurts together with sliced strawberries, blueberries, raspberries, kiwi and bananas, layering them delicately with oatmeal, forming a massive 5KG Yoghurt Fruit Parfait. The result was a beautiful rainbow spectacle.

I thought the Vanilla flavour was the best, just very slightly sweet with a good note of vanilla - easily enjoyable on its own. The plain yoghurt was rather difficult to eat solo as it was on the sour side (as all plain yoghurts are), but it would work great as a base for you to tweak the flavour to your own liking. The fruit flavours were as expected, if you like strawberry or mango, you would like those flavours. All the yoghurts were creamy and smooth, and thicker than expected for non-Greek yoghurts. The addition of the fruits and oatmeal really brought the parfait together, adding a good contrast in texture and bursts of sweetness with every bite and layer.

If I could make this with my poor Chef skills, you easily could too! It is simply prepared and the fruits can be found at any supermarket but you should feel free to tweak the recipe to your own liking. Bulla yoghurt currently has a promotion at Lazada and Cold Storage for $6.55 for 3 tubs ($3.30 for 1 tub).

Order from Lazada here: bit.ly/bullaxzermatt

Connect with us!
Facebook - https://www.facebook.com/zermattneofls
Instagram - http://instagram.com/zermattneo
http://instagram.com/teegongborpi

Use code ZERMATT for 58% off ALL Myprotein products.

Hair Sponsor - Toliv Salon
5 Purvis Street, #01-03, Singapore
https://www.facebook.com/tolivboutique

If you are planning a meal at Jewel Changi Airport Singapore, head to ????? ?????? ??? on Level 5 for fantastic local cuisine and freshest Tiger Beer local beer! They have recently partnered with Da Shi Jia Big Prawn Mee 大食家大大大虾面 to serve signature Wok-Fried King Prawn White Bee Hoon, alongside specially created Tiger beer-infused bites!⁣

Accompanying the menu revamp is the debut of a new fresh-from-the-tap seasonal Tiger Beer – the Shiok Ale. You can also customise your very own bottle of Tiger Beer by adding your name and picking your own bottle labels!

Here’s the special deal: Quote “?????????????” when making payment at #TigerStreetLab and enjoy 10% off ALL beers in a single receipt. Promotion is valid until 31st January 2020⁣
⁣
Continue reading at Miss Tam Chiak: https://www.misstamchiak.com/tiger-street-lab

Address: 78 Airport Blvd, Jewel @ Changi Airport #05 - 205, Singapore 819666
Opening Hours: Sun to Thurs: 10am - 12am Fri & Sat: 9am - 1am