Malaysiaku, keluargaku
“Chong Wei! Pi depan naikkan bendera!” Selalu jgak I kena tegur cikgu disiplin, kantoi borak dgn member time perhimpunan sekolah. Sengaja I main naik bendera laju-laju sebelum tamat lagu Negaraku. Kawan-kawan gelak sambil nyanyi. Cikgu disiplin nak marah tapi tak boleh lagu Negaraku masih jalan. Kenangan nakal Chong Wei. Ha!
Dua puluh tahun kemudian, kami tengah warm-up di stadium Rio centro Pavilion, dalam persiapan menghadapi sukan Olimpik. Motivasi masa itu memang setinggi Gunung Kinabalu. Diminta training yang lagi insensif. Malang sungguh tak berbau, dalam satu pukulan lift, raket terpukul tangan kiri. Tergemam semua. I ingat mungkin fracture patah tangan kiri aku. Nasib baik selepas diperiksa doktor, tulang selamat tapi perlu dibalut ais untuk meredakan bengkak.
Petang tu, kami team Malaysia semua beransur ke Stadium Maracana. Perempuan pakai baju kebaya oren. Lelaki pakai songkok dan baju Melayu oren. Memang team paling ensem paling lawa malam tu. Pihak penganjur datang membawa bendera Malaysia. CDM Tan Sri Mohamed Al Amin Abd Majid mengajukan jari kepada saya. Budak nakal yg suka main bendera inilah pembawa bendera khas negara temasya itu.
Baru ingat nak main kibar bendera mcm wayang perang Samurai, terus jam. Amboi! Berat juga si Jalur Gemilang ni! Sakit sangat tangan kiri I nak angkat. Diperhatikan kesukaran saya oleh rakan sepasukan, ada yang suruh saya rehat, biar orang lain yang bawa bendera.
“Chong Wei, anak saya tengah tunggu depan tv, nak tengok you bawa kita masuk stadium”, kata pula Muhaimin pegawai rasmi pasukan. Tidak mungkin saya menghampakan jutaan rakyat Malaysia di rumah. Game memang penting, tanggung jawab terhadap Jalur Gemilang dan Negara lagilah penting. Saya pun minta Sue Bock dapatkan pita selofan dan balutkan tiang bendera dengan tangan I. Biar tambah sekongan dan supaya tidak terlepas bendera kita nanti.
Beberapa minit sebelum perarakan masuk ke dalam stadium, sempat juga saya berborak ngan kontijen Madagasgar yang beratur di depan kami.
“Cantik bendera kamu, tapi rumit. Tak seperti bendera kita, simple je”. Entah dari mana datangnya semangat, pandai pula saya jawab. “Brother, ini bukan sekadar bendera. Ia lambang perpaduan satu keluarga besar. Ia Negara saya. Ia satu tempat di mana keharmonian dan kebahagian dihargai and dikecapi. Ia keluarga saya, rumah syurga saya.”
Kemudian, mulalah perakaran team Malaysia ke dalam Stadium Maracana. Terbasah sikit jugak di mata. Bukanlah kerana sakit di tangan, tetapi kebanggaan menjulang bendera Malaysia, menjulang harapan jutaan rakyat Malaysia, menjulang nama negaraku, rumahku, Malaysiaku.
Selamat Hari Jadi ke-63, Malaysiaku. 🇲🇾
********** ********** ********** **********
My Malaysia, my Home
“Chong Wei! Stop being so naughty! Go raise the flag!” That’s the punishment I always got from my disciplinarian teacher during my early secondary school days, when we were caught laughing during the severely boring daily school assembly. While some of my cohorts were laughing sheepishly in their line, I would have to tie the flag correctly to the pole, and slowly raised it up during the anthem. Sometimes I admit, I used to raise it up even before the first half of the anthem ended, to see the crowd burst into laughter and to see the veins of the head of my angry headmistress!
Fast forward twenty years . On a sunny morning in Rio de Janiero. 5th August 2016. We went to the Riocentro Pavilion to have our venue familiarization. I was pretty hyped up. I knew I have to beat Lin Dan and Chen Long to win gold. I requested Hendrawan to increase the intensity that morning. Seu Bock was serving the shuttle to Hendrawan and another sparring partner for them to rain smashes at me. Defending one of the shots, I lost my grip and my racquet hit my left hand.
Team doctor came and luckily it was not broken. But it was pretty sore and I couldn’t lift my left hand. Doctor advised to wrap in ice bags the whole night and hopefully the sore will be gone the next day.
Evening came. The whole Malaysian Olympic went into the Maracana stadium, dressed sharply in our national costumes. We lined up behind the Madagascar team. Someone then brought in our Jalur Gemilang. Our CDM Tan Sri Mohamed Al Amin Abd Majid then pointed to my direction, for me being the flagbearer. I grabbed the pole. “Oh my God !” I let go a silent shout! Little did I knew it was that heavy! I felt so ashamed. My left hand really felt a sharp pain.
Some of my teammates saw my grimace. “Chong Wei, just rest! Let others hold the flag”, one teammate advised. I was fighting in my mind. My upcoming tournament is important, but so is my flag. My teammates all went silent. I could see into their eyes. They wanted me to carry the flag. Then one official Muhaimin came to me and woke me up “Chong Wei, my son is waiting to see you to carry the flag in.” I knew I couldn’t disappoint them. I asked Seu Bock to bring me an invisible tape and tied the pole to my hands, providing extra support during the march-in.
Holding the pole in front of the line waiting to march in, a Madagascar athlete from the group in front had a small chat with me. He asked “You have a nice flag there, Mr Lee. Ours is more simple. Why is the complexity?”
My pride burst out suddenly. “This is no normal flag, my friend. This a symbol of unity of a great family. This is my country. This is a place where smiles and happiness happen for the simplest reason. This is my family. This is my home.”
The rest is history. You might notice the watery eyes in the photo. No more due to the pain in the left hand. Only tears of pride. I carried the flag proudly in the march in. Carrying in the flag. Carrying in the hope of my Malaysia. Carrying in the smiles of my 31 million big family. Carrying in … my home.
Happy 63rd Birthday, Malaysia.
我的国,我的家
四年前里约奥运,是第四次出战奥运会的我第一次成为马来西亚代表团旗手,当时候的我左手是受伤的,不过,当手握辉煌条纹那一刹那却忘了痛,取而代之的是无限的骄傲与使命感。
对我来说,辉煌条纹是马来西亚三千万人一条心的象征,而那一刻我手中握着的是全马三千万人的期盼与希望,双手撑起的是我的国我的家,此生有幸担任大马奥运旗手,是国家给我的荣耀,是我一生中最光荣的时刻。
马来西亚独立63年了,今年大家都不容易,希望疫情尽快过去,我相信只要全民团结一致,明天一定会更好,祝马来西亚国庆日快乐。🇲🇾
同時也有155部Youtube影片,追蹤數超過379萬的網紅Jannine Weigel,也在其Youtube影片中提到,'DEEP END' EP AVAILABLE EVERYWHERE NOW : https://goo.gl/TdsKk7 Download / Stream iTunes : http://goo.gl/R6SXdG Apple Music : http://goo.gl/tX4DsN Amaz...
lined up 在 Lee Hsien Loong Facebook 八卦
I wish everyone a memorable Jubilee Weekend!
Here is a beautiful shot of the National Day Parade by Dr Yuen Siu Mun, from the preview last weekend.
Dr Yuen sent me the pic with this comment: “I was at the NDP preview today and it was a wonderful parade. Sitting at the spectator stand facing the old parliament house was an emotional experience.”
There are many programmes this weekend to make our SG50 celebration special. You can find the details here: http://bit.ly/1LZiGcC
I hope you’ll attend one or more of the activities lined up. Thank you for sharing your photo, Dr Yuen! – LHL
(Photo by Dr Yuen Siu Mun)
#NDP2015 #mySingapore
lined up 在 肥媽 Maria cordero Facebook 八卦
今日有嘉賓 陸浩明 6號 上嚟傾下計
仲會教大家煮
📌姜蔥牛肉
📌羊腩煲
📌 Oreo truffles
✨✨✨✨✨✨✨✨✨✨✨
龍蝦尾牛柳凍肉資料👉https://bit.ly/3adssZ3
20210102 Live Recipes 中英對照
Many thanks EasyCook 義工團🙇♀️🙇♀️🙇♀️🙇♀️
重温影片:
https://youtu.be/ib0I-ik0G9Y
奧利奧朱古力球
材料 :
📌 奧利奧餅 25塊
📌 忌廉芝士 4oz
📌牛奶朱古力塊 (放朱古力入一隻碗再用煲煮熱水隔水來溶化)
📌白朱古力塊 (放入另一隻碗, 丶一樣是隔水溶化)
餡料:(隨意放或不放)
📌 榛子醬 (隨意加入與否)
做法:
1. 將25塊奥利奥饼用食物處理器打碎再加入忌廉芝士攪拌均勻
2. 將(1)的材料倒入碟中, 揉成小球. 可隨意放入揍子醬與否
3. 將溶了的牛奶朱古力及白朱古力分別用匙滴在每個奧利奧小球上面. 再灑上彩虹糖針(rainbow sprinkles)
4. 將奧利奧朱古力球放入雪櫃15分鐘冷却後便可享用
Oreo Truffles
(YouTube video starts at 45:30.)
Ingredients:
Oreo cookies - 25 cookies
Cream cheese - 4 oz
Filling ingredient:
Hazelnut spread
Dipping chocolate ingredients:
Milk chocolate blocks - melt over double boiler
White chocolate blocks - melt over double boiler
Toppings ingredient:
Rainbow sprinkles
Methods:
1. In a food processor, add in Oreo cookies, cream cheese, and pulse into a dough like consistency.
2. Transfer to a plate and roll into balls with or without hazelnut spread filling.
3. Drizzle milk and white chocolate over chocolate balls. Sprinkle with rainbow sprinkles on top.
4. Cool to set for 15 minutes in the refrigerator. Serve.
✨✨✨✨✨✨✨✨✨✨✨✨✨✨
薑蔥蠔油炒牛柳
配料:
牛柳 大約一磅,切片
生薑 一大段,切絲
蔥 2棵(切段、分開白色及綠色2份)
醃料:
油 1湯匙
糖 2茶匙
生抽 少許(因為稍後會加入蠔油)
粟粉 2湯匙
調味料:
蠔油 1湯匙(用少許紹興酒拌勻)
紹興酒 1湯匙
做法:
1. 牛柳加入1湯匙油,充分混合以使肉質鬆軟。
2. 加入糖,生抽, 粟粉,攪拌均勻。
3. 燒紅炒鑊,加3湯匙油,薑絲, 爆香。
4. 加入白色部分蔥段,爆香。
5. 加入醃過的牛柳,然後把牛柳分散,使其平均分佈在鑊中,勿炒。
6. 在炒鍋邊緣撒入紹興酒,用筷子稍微撥動牛柳。
7. 加入蠔油,然後迅速炒至尚有少許血紅色,加入綠色部分蔥段,兜勻後上碟食用。
Stir-Fried Beef Tenderloin with Green Onion and Oyster Sauce
(YouTube video starts at 25:00.)
Ingredients:
Beef tenderloin - sliced
Ginger - shredded very thin
Green onion - a bunch (green parts only)
Marinade ingredients:
Oil
Sugar - to taste
Light soya sauce - to taste but not too much because oyster sauce will be added later
Corn starch
Seasoning ingredient:
Oyster sauce - 1 tbsp
Shaoxing wine - 1 tbsp
Garnish
Green onion - (green parts only)
Methods:
1. In a bowl, add in sliced beef tenderloin, and oil. Mix well to loosen up the meat first for better absorption of other seasonings after.
2. Add in sugar, light soya sauce, corn starch, and mix well.
3. Heat up a wok to very hot. Add oil, shredded ginger, and fry until fragrant.
4. Add in green onion (green parts only).
5. Add in the marinated beef tenderloin and spread out evenly in the wok. DO NOT stir fry them yet.
6. Drizzle in Shaoxing wine around the edge of the wok.
7. Add in oyster sauce and quickly stir fry until medium rare. Meat will be fully cooked when transferred to serving plate.
8. Transfer to serving plate and garnish with green onion. Serve.
✨✨✨✨✨✨✨✨✨✨
有味飯
材料
📌 栗子適量
📌 紅蘿蔔適量
📌 椰菜適量
📌 薑一片
📌 豉油3湯匙 (每一杯米一湯匙)
📌 麻油1湯匙
做法
1. 洗米,米放入電飯煲內膽。
2. 栗子除殼除衣,用熱水浸一浸,一粒開四小粒。
3. 紅蘿蔔切粒,椰菜切大粒,薑切粒。
4. 薑粒加入已洗好及已量好水的米中,栗子,紅蘿蔔,椰菜鋪在米上,再加入豉油,麻油,放入電飯煲,調較時間開始煮飯。
5. 飯熟後取出,用筷子撈勻,即成。
Flavored Rice with Chestnut, Carrot and Cabbage
(YouTube video starts at 2:28.)
Ingredients:
Rice - 3 rice cups (wash and rinse well)
Water - enough to cook the rice
Chestnuts - (remove outer shells, soak in hot water and peel of the inner skins. Cut each one into four pieces. Do not cook them.)
Carrot - (cut into cubes)
Cabbage - (cut into pieces)
Ginger - (cut into small pieces)
Seasoning ingredients:
Light soya sauce - 3 tbsp
Sesame oil - 1 tbsp
Brown sugar - optional to stir in before serving to sweeten the rice
Methods:
1. In a rice cooker inner pot, add in rice, water, ginger, chestnut, carrot, cabbage, light soya sauce, and sesame oil. Mix well.
2. Put the rice inner pot in the rice cooker and set to rice cook mode.
3. Mix well before serving.
✨✨✨✨✨✨✨✨✨✨✨✨✨
羊腩煲
材料
📌 黑草羊羊腩連骨2磅
📌 酒少許
📌 油少許
📌 蔥頭適量
📌 蒜頭適量
📌 香葉2塊
📌 蔥白適量
📌 薑8 - 10片
📌 冰糖1粒
📌 竹筍適量
📌 冬菇適量
📌 馬蹄適量
📌 竹蔗適量
📌 枝竹適量
📌 蠔油1湯匙
📌 芹菜適量
📌 大蔥適量
📌 中國蒜適量
醬汁材料
📌 南乳大半磚
📌 南乳汁1湯匙
📌腐乳3磚
📌 柱侯醬1湯匙
📌 紹興酒2湯匙
腐乳汁材料
📌 腐乳3磚
📌 白砂糖1湯匙
📌 熱水少許
📌 檸檬葉絲
做法
1. 羊腩洗淨,抹乾水份。之後乾鑊落羊腩,羊腩皮向下,稍煎一會,之後兜勻,炒至油出,見乾身,加入清水汆水,再落少許酒,待煮滾。
2. 準備大碗放入醬汁材料,南乳用匙羹壓爛,攪勻,備用。
3. 羊腩煮滾後,羊腩倒在篩中,用清水過一過,瀝乾水份。
4. 開新鑊落薑片,加油,加入蔥頭,蒜頭爆香,再加入香葉,之後加入步驟2的醬汁炒勻,再放入蔥白,加少許油,之後放入已瀝乾水份的羊腩炒勻。加入清水,再兜勻,放入冰糖,竹筍,冬菇,馬蹄,兜勻。
5. 高速煲放入竹蔗墊底,倒入步驟4已炒好的羊腩,調較煮肉程式,需時40分鐘。
6. 細碗內加入腐乳汁材料,壓爛腐乳,再加入檸檬葉絲,撈勻。
7. 差不多40分鐘,用細火燒紅砂鍋,倒入羊腩,調較大火收汁,把竹蔗取走,再放入枝竹,加入蠔油,攪勻。再放入中國蒜,芹菜,大蔥,煮至收汁,即成。
備註:
1. 食用時可加入步驟6的腐乳汁。
2. 如果不用高速煲,用普通鑊或鍋,水要蓋過羊面,滾了後,細火忟1小時,(切記不要開蓋睇),1小時後關火不要開蓋,等30分鐘,再開火忟15 – 30分鐘。再繼續餘下步驟。
Lamb Brisket Stew
(YouTube video starts at 4:30. Skip to 1:11:05 for final preparation.)
Ingredients:
Lamb brisket - 2 lbs (cut into chunks, wash and rinse well. Do not blanch yet.)
Ginger - about 12 slices (use more ginger when cooking lamb)
Garlic - about 2 bulbs or more
Shallot - about 2 bulbs or more
Bay leaf - 2 pieces
Bamboo shoots
Shiitake mushrooms - rehydrated
Water chestnuts
Sugar canes - (to be lined on the bottom of the pressure cooker pot and also to balance out the heaty lamb meat and for the sweetness)
Clay pot
Seasoning ingredients:
Red fermented bean curd (“Nam Yu”) - a little more than ½ a cube
Red fermented bean curd (“Nam Yu”) liquid - 1 tbsp
White Fermented bean curd (“Fu Yu”) - 3 cubes
Chu Hou paste - 1 tbsp
Shaoxing wine - 2 tbsp
Green onion - a bunch (white parts only)
Oil
Water - enough to cover all ingredients
Rock sugar - 2 large pieces (to tenderize meat)
Vegetables to be added before serving:
Celery - shredded
Dried bean curd - rehydrated
Leek - shredded
Spring onion - shredded
Chinese lettuce - optional
Seasoning to be added before serving:
Oyster sauce
Dipping sauce ingredients:
White fermented bean curd (“Fu Yu”) - 2 - 3 cubes
Sugar - to taste
Hot water - enough to make a sauce
Lemon leaf - shredded
Methods:
1. In a pan, DO NOT add oil. Add in lamb brisket pieces with the fat facing down the pan first and fry until the fat has release their oil to lessen the gamey smell.
2. Keep stir frying until fragrant then add enough water to submerge all the lamb brisket pieces. Add in Shaoxing wine and bring to a boil to release all impurities.
3. Transfer precooked lamb brisket pieces to a colander, rinse well, and pat dry. Set aside.
4. In a bowl, add in red fermented bean curd (“Nam Yu”), red fermented bean curd (“Nam Yu”) liquid, white fermented bean curd (“Fu Yu”), Chu Hou paste, Shaoxing wine, mash and mix well. Set aside.
5. In a wok, add in ginger slices, oil and fry them until golden brown. Add in garlic cloves, shallot cloves, and stir fry until fragrant on LOW heat.
6. Add in bay leaves, sauce prepared in Step 4, green onion (white parts only), and stir fry.
7. Add more oil and stir fry until fragrant.
8. Add in precooked lamb brisket pieces to the wok, and stir fry until all pieces are covered with the sauce. Add in sugar canes to the bottom of the wok now if you using stovetop instead of pressure cooker.
9. Add enough water to submerge all the lamb brisket pieces for cooking on stovetop and bring to a boil on HIGH heat then turn to LOW heat and cook for 1 hour.
10. DO NOT open the lid during this one hour of stewing or the meat will not be tender. After 1 hour turn off heat and let it sit for further 30 minutes then turn on LOW heat again and stew for additional 15 to 30 minutes.
11. If you are using pressure cooker, add less water then add in bamboo shoots, shiitake mushrooms, water chestnuts, and mix well. Transfer to the pressure cooker pot that is lined with sugar canes on the bottom of the pot, set to meat setting and cook for 40 minutes.
12. If you are using stovetop, add in bamboo shoots, shiitake mushrooms, water chestnuts after 1 hour of stewing.
13. To make the dipping sauce, in a small bowl, add in white fermented bean curd, sugar, water, lemon leaf, mash and mix well. Set aside to serve with the lamb brisket stew.
14. Heat up a serving clay pot. Transfer the lamb brisket from the pressure cooker or from the wok to the serving clay pot.
15. Turn on HIGH heat.
16. Remove the sugar canes from the clay pot.
17. Add in rehydrated dried bean curd, oyster sauce, and mix well.
18. Add in spring onion, leek, celery, and mix well. Serve with dipping sauce.
#肥媽食譜
#mariarecipes
lined up 在 Jannine Weigel Youtube 的評價
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Download / Stream
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Behind The Scenes
#1 https://youtu.be/e59GY-h0voo
#2 https://youtu.be/vFfC-fKOR6Q
Official Lyric Video : https://youtu.be/lBN9VDFDvOk
We thank all the donors for their contribution to make this music video!
Special thanks :
Mr. Man Hon Lai
Mr. Wang Tianyu
Mr. Ken Lyu
Mr. Somphop
Songwriter, Lyricist, Composer :
Mike Kiofos
Angelo Themelkos
Victoria Duffield
Music Producer : Mike Kiofos of VicPark Productions
Mixing Engineer : Ken Berglund
Mastering Engineer : Jimmy Gunnarsson
Director : Kitisak Khunpetch
First Assistant Director : Kritsada Kannarong
2nd Assistant Director : Patsakorn Jaraspornsrivong
3th Assistant Director : Kanyaphak Techawongtham
Colorist , Color Grading : Charisa Srivises
Production Manager : Inkarat Sindhupreechapong
Gaffer : Pattanayu Pattanasantichai
Director of Photography : Attapon Tuetrong
Art Director : Kotchakorn Boonklom
Camera Man : Attapon tuetrong
Focus : Anek Thawiwatn
Runner : Aekkaporn Thongdee
VDO Man : Buncha Uasajjatham
Ronin Setup : Aekkaporn Thongdee
Digital Imaging Technician : Sumet Kositjinda
Photographer : Aongart Sompao
http://www.fb.com/980237702029695
Make up Artist : Piyawat Matarrodponsin
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Dance Choreography : Wisarut Buabao
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Dancers :
Pornnapa Opanont
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Tipsuda Chotiwan
http://instagram.com/Tippiez
Nichanun Kraikruan
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Budsayamad Kopaopanich
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Costume : Niraya Weigel
Jannine's Team : Thinnakorn Pongseeda,
Chayapat Puangpanbut, Egarin Kejkumjonkul,
Panyawut Poonsuk, Polrawat Suksaran,
Special Thanks :
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FROM K TO ALL :
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Freshen Band :
http://fb.me/Freshenofficial/
********************************************************
"Heart Stop"
I've got my eye on a stranger
I find it hard for my eyes to look away
Am I looking for danger (maybe I am)
That's why I haven't looked away
I never said I was looking
But I never said I would mind a dude like you
It came to shove he was pushing (maybe I am)
Just looking for a dream come true
Vision is blurry I'm nearly flat lined
I think he made my heart stop (yeah)
I think he made my heart stop (yeah)
I love this feeling don’t stop (yeah)
Give me a second baby I need to breathe
I'm in a state
I'm in a state (State of emergency)
I'm in a state
I'm in a state
State of emergency
Now that I lost all my focus
Are you to blame or should I be blaming love
I think he's starting to notice (just who I am)
And I know I'm who you're thinking of
Vision is blurry I'm nearly flat lined
I think he made my heart stop (yeah)
I think he made my heart stop (yeah)
I love this feeling don’t stop (yeah)
Give me a second baby I need to breathe
I'm in a state
I'm in a state (State of emergency)
I'm in a state
I'm in a state
Somebody call 911
And tell them that I'm falling in love
Somebody call 911
I'm thinking that he could be the one
I think he made my heart stop (yeah)
I think he made my heart stop (yeah)
I love this feeling don’t stop (yeah)
Give me a second baby I need to breathe
I'm in a state
I'm in a state (State of emergency)
I'm in a state
I'm in a state
State of emergency
********************************************************
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lined up 在 MosoGourmet 妄想グルメ Youtube 的評價
#ASMR #Japanese #Cheesecake #Rilakkuma #Souffle #Recipe #リラックマ
We made a tall, soft and smooth Japanese-style cheesecake. This took us 5 times to make correctly! But all 5 of the Moso Family members devoured up the 5 cheesecakes. It was a lot easier than we thought to eat them all up because of the light texture.
*Recipe* (One round mold, 15.5 cm diameter x 7 cm in height)
1. Coat a teflon-lined mold (or any type of mold that is made so that the mixture doesn't stick ) with unsalted butter.
Have the mold prepared with a oven sheet laid on the bottom.
2.Pour 80g of milk in a heat-resistant container and heat it up in the microwave until it is about 40℃
3. Add in 50g of unsalted butter and melt. Leave to sit.
4. Put 200g of room-temperature cream cheese
into a large bowl and mix until it is creamy.
5. Add in 5 egg yolks and stir.
6. Add in 55g of granulated sugar and stir.
7. Add in 3 and stir.
8. Squeeze lemon juice from one half of a lemon (one tablespoon of lemon juice)
9. Add 50 g of weak flour and 15g of corn starch while sifting and stir. We recommend straining the mixture once if it is too clumpy. Leave to sit.
10. Add in 5 egg whites and 55 grams of granulated sugar.
Whip up into a firm meringue.
11. Add 1/3 of 10 into 9. Stir thoroughly.
12. Add another 1/3 and stir with a whisk as if you are scooping up the mixture.
13. Add all of the remaining 1/3. Switch to a rubber spatula and mix as if you are scooping the mixture up from the bottom. Stir softly but evenly.
14. Add 13 to 1.
Pour the mixture into the mold so that the top of it comes to a place near 1.5 cm below the top rim of the mold (this is to anticipate the bulging out of the cake after it is baked)
15. Lay a kitchen cloth onto a stainless container and put 14 on top.
16. Add more than 2.5 cm of boiling water into the container.
17. Put 16 into an oven preheated to 200 degrees and bake for 15 minutes.
18. Lower the temperature to 140℃ and bake for 45 minutes.
19. Leave for 30 minutes in the oven after the switch goes off.
Open the oven door slightly to cool for 30 minutes.
20. Take out from the mold.
21.Decorate however you want using powdered sugar that does not melt. (This time around, we used Rilakkuma and Korilakkuma stencils)
22. Done.
高さがあって、表面が割れてない、シュワシュワした日本式スフレチーズケーキに挑戦しました。
なかなか上手くいかなくて5回も作ってしまいました。
家族5人で全部食べました。軽い食感なので思ったよりも楽勝でした。
*レシピ*(直径 15.5✕高さ 7センチ 丸型 1個分)
1.テフロン加工(くっつかない加工のものならなんでも)の型に無塩バターを塗ります。底にオーブンシートを敷いて準備しておく。
2.耐熱容器に牛乳 80gを入れ電子レンジで40度くらいに温める。
3.2に無塩バター 50gを入れ溶す。置いておく。
4.大きめのボウルに室温にしておいたクリームチーズ 200gを入れクリーム状に混ぜる。
5.卵黄 5個分を加え混ぜる。
6.グラニュー糖 55gを加え混ぜる。
7.3も加え混ぜる。
8.レモン汁 半個分(大さじ1)を加え混ぜる。
9.薄力粉 50gとコーンスターチ 15gをフルイながら入れ、混ぜる。ダマが気になる時は、1回濾すとよい。おいとく。
10.卵白 5個分にグラニュー糖 55gを加え、かたいメレンゲに泡立てる。
11.9に10を1/3加え、しっかり混ぜる。
12.さらに1/3加え、泡立て器ですくうように間を通しながら混ぜ合わせる。
13.残りの1/3を全部加え、ゴムベラに持ち替え、底からすくい上げるように混ぜ合わせる。やさしく、でも、まんべんなく混ぜる。
14.1に13を入れる。膨らみを見越して、型のフチから1.5センチほど下まで生地を流し入れる。
15.バットなどに布巾などを敷き、14をのせる。
16.15のバットに沸騰したお湯を2.5センチ以上入れる。
17.200度に予熱したオーブンに16を入れ、15分焼く。
18.温度を140度に下げ、さらに45分焼く。
19.オーブンのスイッチが切れたら、庫内に置いたまま30分、さらにオーブンのドアを少し開けて30分冷ます。
20.型から取り出す。
21.なかない粉糖を使って、お好みのデコをしてもよい。(今回はリラックマ・コリラックマ のステンシル)
22.でけた。
lined up 在 ochikeron Youtube 的評價
Just make sure you harden it up in the freezer before you cut. Then you can make this easy and beautiful cookies with no worries ;)
I received many requests for this recipe, so I finally made it!
---------------------------------
Checkerboard Cookies
Difficulty: Easy
Time: 2hrs
Number of servings: about 40 cookies
Ingredients:
((Vanilla Dough))
50g (1.8oz.) butter *room temperature
2.5 tbsp. granulated sugar
1/2 beaten egg *room temperature
100g (3.5oz.) cake flour
a few drops of vanilla extract
((Chocolate Dough))
50g (1.8oz.) butter *room temperature
2.5 tbsp. granulated sugar
1/2 beaten egg *room temperature
85g (3oz.) cake flour
15g (0.5oz.) cocoa powder
a few drops of vanilla extract
Directions:
((Vanilla Dough))
1. Cream the butter and sugar in a bowl until white and fluffy.
2. Add beaten egg little by little and mix well.
3. Add a few drops of vanilla extract and mix well.
4. Sift in cake flour, then mix well with a spatula. When the dough starts to crumble, use your hands to mix tougher until formed. Then form into an inch and a half square rectangular stick. Wrap in plastic wrap and cool in the freezer for about 30 minutes to set and chill.
((Chocolate Dough))
1. Cream the butter and sugar in a bowl until white and fluffy.
2. Add beaten egg little by little and mix well.
3. Add a few drops of vanilla extract and mix well.
4. Sift in cake flour and cocoa powder, then mix well with a spatula. When the dough starts to crumble, use your hands to mix tougher until formed. Then form into an inch and a half square rectangular stick. Wrap in plastic wrap and cool in the freezer for about 30 minutes to set and chill.
((Molding)
1. Slice each dough lengthwise into 3 pieces. Swap the middle dough. Then Slice each set lengthwise into 3 pieces and swap the middle dough again. *slightly defrost the dough if they are too hard to cut.
2. Wrap in plastic wrap again and cool in the freezer for about 15 minutes to set and chill. *you can keep the dough in the freezer up to a week
3. Preheat the oven to 170C (338F). Slice the dough into 5mm (0.2 inch) thick. Place them on a baking sheet lined with parchment paper.
4. Bake at 170C (338F) for about 15 minutes. Cool the cookies on the baking sheet or a wire rack.
レシピ(日本語)
http://cooklabo.blogspot.jp/2014/07/blog-post_8.html
---------------------------------
Other Cookies Recipes
Easy Glittering Christmas Cookies
https://www.youtube.com/watch?v=qvDgelTqz1c
5 Ingredients Shiroi Koibito (Chocolat Blanc et Langue de Chat)
https://www.youtube.com/watch?v=WG5odG7SgaE
iPhone :-9 (Egg-Free Chocolate Cookies)
https://www.youtube.com/watch?v=oAtqjrMN89Y
Egg Free Honey Lemon Cookies
https://www.youtube.com/watch?v=sk2BLeiFYyU
Microwave Fortune Cookies
https://www.youtube.com/watch?v=9Ewoe5iyyFg
Microwave Chocolate Chip Cookies
https://www.youtube.com/watch?v=QvnAQcgAo9o
Music by
Kevin MacLeod
George Street Shuffle
http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1300035
Shades of Spring
http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100080
Follow me on social media. If you have recreated any of my food, you can share some pictures #ochikeron. I am always happy to see them.
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line up · vt. 使排成行; 使排成列;(為某人/某事物)組織; (為某人/某事物)準備 · vi. 排成行; 排成列;排隊 ... ... <看更多>
lined up 在 "be lined up" 和"be lining up" 的差別在哪裡? | HiNative 的相關結果
be lined up的同義字They are lined up in formation = they are all in their proper place. They are lining up in formation = some may already ... ... <看更多>
lined up 在 LINE-UP在劍橋英語詞典中的解釋及翻譯 的相關結果
line -up的意思、解釋及翻譯:1. a group of people that has been brought together to form a team or take part in an event: 2. a…。了解更多。 ... <看更多>