qq rice singapore的八卦，Yahoo名人娛樂都在討論

**take note water amount should be 600ml sorry for the typo

Recipe at: http://www.themeatmen.sg/yi-zi-ban

In collaboration with Bosch Home (SG), we embarked on a mission to recreate a series of Lost Recipes of Singapore; and the first recipe we’re dishing out is the Yi Zi Ban – a Hakka snack with over 300 years of history.

Yi Zi Ban is a Hakka traditional snack from Tai Po County, Guangdong Province. It has a history of more than 300 years. One long forgotten dish, the story is that Hakka mother will prepare this dish for her son when he travels on a long journey overseas and to ensure his safe return.

The skin is made from glutinous rice flour, texture similar to mochi. The filling is a textural delight as it has the softness of tofu, the crunchiness from the black fungus and the meatiness from the finely diced pork encased in chewy stretchy ‘QQ’ skin. The banana leaf perfumes the snack when it is steamed. It is one seriously good delicious snack!

Save this recipe by sharing our post!

Want to learn more about Yi ZI Ban? Head over to @Bosch Home (SG) to find out how to get a copy of their limited-edition recipe postcards featuring 12 Lost Recipes of Singapore with interesting back stories.

#themeatmensg #simple #delicious #boschhomesg #lostrecipes

P.S. Say, if you like our recipe videos, don't forget to follow our page and share them with your friends. We have many new videos coming up, so stay tuned!

Recipe at: http://www.themeatmen.sg/red-glutinous-rice-wine-chicken

When was the last time you had a good bowl of Red Glutinous Rice Wine Chicken?

As part of our collaboration with Bosch Home (SG), we have recreated this popular traditional dish using homemade red glutinous rice wine – fermented using glutinous rice and red rice yeast.

Red Glutinous Rice Wine chicken is a traditional FooChow dish. Setiawan, a coastal town in Perak, Malaysia holds strong to their FooChow heritage. Mention Setiawan, a serious foodie will immediately mention ‘Ang Jiu Mee Sua’, red glutinous rice wine chicken with mee sua. They boast the best cottage industry in producing the red wine lees and silky QQ strands of mee sua. Each home will have their signature way of making the red wine lees.

The chicken meat is marinated in the red wine lees and braised in the rich sweet alcoholic red yeast wine. We added more red yeast wine before serving to give it a rich red wine lees arima and taste. You can either serve it with rice or mee sua.

Want to learn more about Red Glutinous Rice Wine Chicken? Head over to @Bosch Home (SG) to find out how to get a copy of their limited-edition recipe postcards featuring 12 Lost Recipes of Singapore with interesting back stories.

#themeatmensg #simple #delicious

P.S. Say, if you like our recipe videos, don't forget to follow our page and share them with your friends. We have many new videos coming up, so stay tuned!

It's the last week to enjoy traditional Taiwanese food from
Ningxia Night Market (寧夏夜市) at Sentosa Siloso Point!

The first thing that caught my eye when I stepped into Asian Night Market was Li Zheng Braised Beef Noodles which features a beef bone broth that is simmered for two days, resulting in an intensely flavourful broth. The broth goes together with specially made noodles that have a great QQ texture!

No Taiwanese street food experience is complete without a few oyster dishes, so check out the iconic Taiwanese Oyster Mee Sua and Oyster Omelette.

If you’re looking for something more traditional at Asian Night Market, check out the Taiwanese Sausage with Glutinous Rice. We also love the Egg-Bombed Scallion Pancake. The deep-fried pancake dough is wonderfully crisp and fragrant.

So what are you waiting for? Come down to Asian Night Market: Taiwan Food Festival featuring Ningxia Night Market for a day full of Taiwanese delicacies and fun for the whole family!

Continue reading at Miss Tam Chiak: http://www.misstamchiak.com/asian-night-market-sentosa-2020/

Address: Siloso Point, Sentosa Singapore 098997 Opening Hours: 5pm till late daily, from now to 9th February 2020

A classic Malay kueh with such a cute name like ondeh ondeh. We would be crazy to leave this out! Imagine QQ (chewy) glutinous rice balls oozing with Gula Melaka (palm sugar) and coated with fresh coconut shreds. Dyed into a natural green colour from the juice of pandan (screwpine) leaves.

These gula melaka bombs are sure to have you going for more once you have your first!

‪#‎SG50‬ ‪#‎jiaksimi‬ ‪#‎themeatmensg‬ #ondehondeh #gulamelaka #localdessert

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

P.S. Say, if you like our recipe videos, don't forget to follow our page and share them with your friends. We have many new videos coming up, so stay tuned!

Recipe at: http://www.themeatmen.sg/red-glutinous-rice-wine-chicken

When was the last time you had a good bowl of Red Glutinous Rice Wine Chicken?

As part of our collaboration with Bosch Home (SG), we have recreated this popular traditional dish using homemade red glutinous rice wine – fermented using glutinous rice and red rice yeast.

Red Glutinous Rice Wine chicken is a traditional FooChow dish. Setiawan, a coastal town in Perak, Malaysia holds strong to their FooChow heritage. Mention Setiawan, a serious foodie will immediately mention ‘Ang Jiu Mee Sua’, red glutinous rice wine chicken with mee sua. They boast the best cottage industry in producing the red wine lees and silky QQ strands of mee sua. Each home will have their signature way of making the red wine lees.

The chicken meat is marinated in the red wine lees and braised in the rich sweet alcoholic red yeast wine. We added more red yeast wine before serving to give it a rich red wine lees arima and taste. You can either serve it with rice or mee sua.

Want to learn more about Red Glutinous Rice Wine Chicken? Head over to @Bosch Home (SG) to find out how to get a copy of their limited-edition recipe postcards featuring 12 Lost Recipes of Singapore with interesting back stories.


#themeatmensg #simple #delicious

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More awesome cooking videos playlist here:
Hawker Food http://bit.ly/2eCurrf
Zichar http://bit.ly/2fBYRwx
Meat http://bit.ly/2fZ37ss
Seafood http://bit.ly/2eCuJyl

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WEB http://themeatmen.sg

Recipe at: http://www.themeatmen.sg/yi-zi-ban

In collaboration with Bosch Home (SG), we embarked on a mission to recreate a series of Lost Recipes of Singapore; and the first recipe we’re dishing out is the Yi Zi Ban – a Hakka snack with over 300 years of history.

Yi Zi Ban is a Hakka traditional snack from Tai Po County, Guangdong Province. It has a history of more than 300 years. One long forgotten dish, the story is that Hakka mother will prepare this dish for her son when he travels on a long journey overseas and to ensure his safe return.

The skin is made from glutinous rice flour, texture similar to mochi. The filling is a textural delight as it has the softness of tofu, the crunchiness from the black fungus and the meatiness from the finely diced pork encased in chewy stretchy ‘QQ’ skin. The banana leaf perfumes the snack when it is steamed. It is one seriously good delicious snack!

Save this recipe by sharing our post!

Want to learn more about Yi ZI Ban? Head over to @Bosch Home (SG) to find out how to get a copy of their limited-edition recipe postcards featuring 12 Lost Recipes of Singapore with interesting back stories.

#themeatmensg #simple #delicious #boschhomesg #lostrecipes

Join us on Facebook! - facebook.com/meatmen.sg

More awesome cooking videos playlist here:
Hawker Food http://bit.ly/2eCurrf
Zichar http://bit.ly/2fBYRwx
Meat http://bit.ly/2fZ37ss
Seafood http://bit.ly/2eCuJyl

If you like our videos, remember to click Like and Subscribe. http://bit.ly/2flNJ67
FACEBOOK http://bit.ly/2fRBBOj
YOUTUBE http://bit.ly/2eTptHS
INSTAGRAM @themeatmensg
E-MAIL contact@themeatmensg
WEB http://themeatmen.sg