wine red的八卦，Yahoo名人娛樂都在討論

เมนูปลากระพงนึ่งซีอิ้ว เทคนิคการทำให้หอม แบบน้ำมันน้อย Snapper with soy sauce l กินได้อร่อยด้วย

ส่วนผสม
- ปลากระพง 1 ตัว(800-1000 กรัม)
- ขิงแก่ 1 แง่ง
- ต้นหอม 5 ต้น
- ขึ้นฉ่าย 3 ต้น
- พริกชี้ฟ้าแดง 3 เม็ด
- น้ำมันสำหรับผัด 2-3 ช้อนโต๊ะ
- ซอสหอยนางรม 2 ช้อนโต๊ะ
- ซีอิ้วดำหวาน 2 ช้อนโต๊ะ
- ซีอิ้วขาว 4 ช้อนโต๊ะ
- เหล้าจีน 3 ช้อนโต๊ะ
- น้ำตาลทราย 1 1/2 ช้อนโต๊ะ
- พริกไทยป่น 2 ช้อนชา

ingredients/recipes
- 1 snapper (800-1000 g)
- 100 g. ginger
- 50 g. spring onions
- 50 g. celery
- 3 red pepper
- 2-3 tbsp. oil
- 2 tbsp. oyster sauce
- 2 tbsp. sweet black soy sauce
- 4 tbsp. light soy sauce
- 3 tbsp. chinese wine for cooking
- 1 tbsp. sugar
- 2 tsp. pepper powder

สูตรและเมนูอื่นของผม
https://www.youtube.com/channel/UC4ffck2VmDdcinC4MaZw-gg

เชิญพูดคุย เสนอแนะร่วมกับเราได้ที่ https://www.facebook.com/กินได้อร่อยด้วย-1678513078861450/

e-mail : gindaiaroiduay@gmail.com

#ปลากระพงนึ่งซีอิ้ว #สอนทำอาหาร #สูตรอาหาร

By now, you have probably heard about my father’s red box. Minister Heng Swee Keat posted about it last week. The red box was a fixture of my father’s work routine. It is now on display at the National Museum of Singapore in his memorial exhibition.

Some of my father’s other personal items are there too. His barrister’s wig (of horsehair) from when he was admitted to the Bar. And a Rolex Oyster Perpetual watch given to him by the Singapore Union of Postal and Telecommunications Workers after he represented them in the famous postmen’s strike in 1952.

I enjoyed my visit to the exhibition a few days ago. Was happy to hear that many of you went yesterday. The exhibition will be on until 26 April. – LHL

MR LEE'S RED BOX

Mr Lee Kuan Yew had a red box. When I worked as Mr Lee’s Principal Private Secretary, or PPS, a good part of my daily life revolved around the red box. Before Mr Lee came in to work each day, the locked red box would arrive first, at about 9 am.

As far as the various officers who have worked with Mr Lee can remember, he had it for many, many years. It is a large, boxy briefcase, about fourteen centimetres wide. Red boxes came from the British government, whose Ministers used them for transporting documents between government offices. Our early Ministers had red boxes, but Mr Lee is the only one I know who used his consistently through the years. When I started working for Mr Lee in 1997, it was the first time I saw a red box in use. It is called the red box but is more a deep wine colour, like the seats in the chamber in Parliament House.

This red box held what Mr Lee was working on at any one time. Through the years, it held his papers, speech drafts, letters, readings, and a whole range of questions, reflections, and observations. For example, in the years that Mr Lee was working on his memoirs, the red box carried the multiple early drafts back and forth between his home and the office, scribbled over with his and Mrs Lee’s notes.

For a long time, other regular items in Mr Lee’s red box were the cassette tapes that held his dictated instructions and thoughts for later transcription. Some years back, he changed to using a digital recorder.

The red box carried a wide range of items. It could be communications with foreign leaders, observations about the financial crisis, instructions for the Istana grounds staff, or even questions about some trees he had seen on the expressway. Mr Lee was well-known for keeping extremely alert to everything he saw and heard around him – when he noticed something wrong, like an ailing raintree, a note in the red box would follow.

We could never anticipate what Mr Lee would raise – it could be anything that was happening in Singapore or the world. But we could be sure of this: it would always be about how events could affect Singapore and Singaporeans, and how we had to stay a step ahead. Inside the red box was always something about how we could create a better life for all.

We would get to work right away. Mr Lee’s secretaries would transcribe his dictated notes, while I followed up on instructions that required coordination across multiple government agencies. Our aim was to do as much as we could by the time Mr Lee came into the office later.

While we did this, Mr Lee would be working from home. For example, during the time that I worked with him (1997-2000), the Asian Financial Crisis ravaged many economies in our region and unleashed political changes. It was a tense period as no one could tell how events would unfold. Often, I would get a call from him to check certain facts or arrange meetings with financial experts.

In the years that I worked for him, Mr Lee’s daily breakfast was a bowl of dou hua (soft bean curd), with no syrup. It was picked up and brought home in a tiffin carrier every morning, from a food centre near Mr Lee’s home. He washed it down with room-temperature water. Mr Lee did not take coffee or tea at breakfast.

When Mr Lee came into the office, the work that had come earlier in the red box would be ready for his review, and he would have a further set of instructions for our action.

From that point on, the work day would run its normal course. Mr Lee read the documents and papers, cleared his emails, and received official calls by visitors. I was privileged to sit in for every meeting he conducted. He would later ask me what I thought of the meetings – it made me very attentive to every word that was said, and I learnt much from Mr Lee.

Evening was Mr Lee’s exercise time. Mr Lee has described his extensive and disciplined exercise regime elsewhere. It included the treadmill, rowing, swimming and walking – with his ears peeled to the evening news or his Mandarin practice tapes. He would sometimes take phone calls while exercising.

He was in his 70s then. In more recent years, being less stable on his feet, Mr Lee had a simpler exercise regime. But he continued to exercise. Since retiring from the Minister Mentor position in 2011, Mr Lee was more relaxed during his exercises. Instead of listening intently to the news or taking phone calls, he shared his personal stories and joked with his staff.

While Mr Lee exercised, those of us in the office would use that time to focus once again on the red box, to get ready all the day’s work for Mr Lee to take home with him in the evening. Based on the day’s events and instructions, I tried to get ready the materials that Mr Lee might need. It sometimes took longer than I expected, and occasionally, I had to ask the security officer to come back for the red box later.

While Mrs Lee was still alive, she used to drop by the Istana at the end of the day, in order to catch a few minutes together with Mr Lee, just to sit and look at the Istana trees that they both loved. They chatted about what many other old couples would talk about. They discussed what they should have for dinner, or how their grandchildren were doing.

Then back home went Mr Lee, Mrs Lee and the red box. After dinner, Mr and Mrs Lee liked to take a long stroll. In his days as Prime Minister, while Mrs Lee strolled, Mr Lee liked to ride a bicycle. It was, in the words of those who saw it, “one of those old man bicycles”. None of us who have worked at the Istana can remember him ever changing his bicycle. He did not use it in his later years, as he became frail, but I believe the “old man bicycle” is still around somewhere.

After his dinner and evening stroll, Mr Lee would get back to his work. That was when he opened the red box and worked his way through what we had put into it in the office.

Mr Lee’s study is converted out of his son’s old bedroom. His work table is a simple, old wooden table with a piece of clear glass placed over it. Slipped under the glass are family memorabilia, including a picture of our current PM from his National Service days. When Mrs Lee was around, she stayed up reading while Mr Lee worked. They liked to put on classical music while they stayed up.

In his days as PM, Mr Lee’s average bedtime was three-thirty in the morning. As Senior Minister and Minister Mentor, he went to sleep after two in the morning. If he had to travel for an official visit the next day, he might go to bed at one or two in the morning.

Deep into the night, while the rest of Singapore slept, it was common for Mr Lee to be in full work mode.

Before he went to bed, Mr Lee would put everything he had completed back in the red box, with clear pointers on what he wished for us to do in the office. The last thing he did each day was to place the red box outside his study room. The next morning, the duty security team picked up the red box, brought it to us waiting in the office, and a new day would begin.

Let me share two other stories involving the red box.

In 1996, Mr Lee underwent balloon angioplasty to insert a stent. It was his second heart operation in two months, after an earlier operation to widen a coronary artery did not work. After the operation, he was put in the Intensive Care Unit for observation. When he regained consciousness and could sit up in bed, he asked for his security team. The security officer hurried into the room to find out what was needed. Mr Lee asked, “Can you pass me the red box?”

Even at that point, Mr Lee’s first thought was to continue working. The security officer rushed the red box in, and Mr Lee asked to be left to his work. The nurses told the security team that other patients of his age, in Mr Lee’s condition, would just rest. Mr Lee was 72 at the time.

In 2010, Mr Lee was hospitalised again, this time for a chest infection. While he was in the hospital, Mrs Lee passed away. Mr Lee has spoken about his grief at Mrs Lee’s passing. As soon as he could, he left the hospital to attend the wake at Sri Temasek.

At the end of the night, he was under doctor’s orders to return to the hospital. But he asked his security team if they could take him to the Singapore River instead. It was late in the night, and Mr Lee was in mourning. His security team hastened to give a bereaved husband a quiet moment to himself.

As Mr Lee walked slowly along the bank of the Singapore River, the way he and Mrs Lee sometimes did when she was still alive, he paused. He beckoned a security officer over. Then he pointed out some trash floating on the river, and asked, “Can you take a photo of that? I’ll tell my PPS what to do about it tomorrow.” Photo taken, he returned to the hospital.

I was no longer Mr Lee’s PPS at the time. I had moved on to the Monetary Authority of Singapore, to continue with the work to strengthen our financial regulatory system that Mr Lee had started in the late 1990s. But I can guess that Mr Lee probably had some feedback on keeping the Singapore River clean. I can also guess that the picture and the instructions were ferried in Mr Lee’s red box the next morning to the office. Even as Mr Lee lay in the hospital. Even as Mrs Lee lay in state.

The security officers with Mr Lee were deeply touched. When I heard about these moments, I was also moved.

I have taken some time to describe Mr Lee’s red box. The reason is that, for me, it symbolises Mr Lee’s unwavering dedication to Singapore so well. The diverse contents it held tell us much about the breadth of Mr Lee’s concerns – from the very big to the very small; the daily routine of the red box tells us how Mr Lee’s life revolved around making Singapore better, in ways big and small.

By the time I served Mr Lee, he was the Senior Minister. Yet he continued to devote all his time to thinking about the future of Singapore. I could only imagine what he was like as Prime Minister. In policy and strategy terms, he was always driving himself, me, and all our colleagues to think about what each trend and development meant for Singapore, and how we should respond to it in order to secure Singapore’s wellbeing and success.

As his PPS, I saw the punishing pace of work that Mr Lee set himself. I had a boss whose every thought and every action was for Singapore.

But it takes private moments like these to bring home just how entirely Mr Lee devoted his life to Singapore.

In fact, I think the best description comes from the security officer who was with Mr Lee both of those times. He was on Mr Lee’s team for almost 30 years. He said of Mr Lee: “Mr Lee is always country, country, country. And country.”

This year, Singapore turns 50. Mr Lee would have turned 92 this September. Mr Lee entered the hospital on 5 February 2015. He continued to use his red box every day until 4 February 2015.

(Photo: MCI)

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

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12เจ้าหญิงเริงระบำ - นิทานก่อนนอน - นิทานสำหรับเด็ก - ภาพเคลื่อนไหว - การ์ตูน. นิทานเด็กเรื่องเด็กไทยที่ดีที่สุด. ขอบคุณที่เฝ้าติดตามเรา. สนุกกับวิดีโอของเรา. เรื่องราวของเด็ก ๆ. เรื่องราวก่อนนอนสำหรับเด็ก.

กรุณาสมัครสมาชิกฟรี: https://goo.gl/8Y9WxM

The Twelve Dancing Princesses
Twelve princesses, each more beautiful than the last, sleep in twelve beds in the same room. Every night, their doors are securely locked by their father. But in the morning, their dancing shoes are found to be worn through as if they had been dancing all night. The king, perplexed, asks his daughters to explain, but they refuse. The king then promises his kingdom and each daughter to any man who can discover the princesses' midnight secret within three days and three nights.

A soldier is well received at the palace just as the others had been and indeed, in the evening, the princess royal (the eldest daughter) comes to his chamber and offers him a cup of wine.

...
The twelve princesses happily dance all night until their shoes are worn through and they are obliged to leave. The strange adventure continues on the second and third nights, and everything happens just as before, except that on the third night the soldier carries away a golden cup as a token of where he has been. The twelve princes are put under a curse for as many nights as they danced with the princesses.

https://en.wikipedia.org/wiki/The_Twelve_Dancing_Princesses

เทพนิยายช่องเพื่อดูเรื่องราวก่อนนอนที่ดีที่สุด. ตรวจสอบด้านล่างเลือกเรื่องราวที่คุณชื่นชอบและดูเลย! กรุณาสมัครสมาชิกฟรี: https://goo.gl/8Y9WxM

#นิทานก่อนนอนสําหรับเด็ก

ดูเรื่องราวของเด็ก ๆ ในภาษาอังกฤษ:
https://www.youtube.com/channel/UCOPzf8kf-FUDs32E7F2wGdg

?**เทพนิยายเรื่องเจ้าหญิงสำหรับเด็ก**?

? ราพันเซล (ใหม่) - Rapunzel (new): https://youtu.be/S9JpLTfIlZY

? ซินเดอเรลล่า - Cinderella: https://youtu.be/hEYvUbJqK5c

? ราพันเซล - Rapunzel: https://youtu.be/Uzni3lTBs4Y

? ตเติ้ล เมอร์เมด - Little Mermaid: https://youtu.be/uBlvhsC2dWY

? 12เจ้าหญิงเริงระบำ - The Twelve Dancing Princesses:
https://youtu.be/XL7gFqt1Pq0

? สโนไวท์กับคนแคระทั้งเจ็ด การ์ตูน - Snow White and the Seven Dwarfs : https://youtu.be/_avSDQbkFrE

? โฉมงามกับอสูร - Beauty and the Beast: https://youtu.be/40Vs64i2pvo

? เจ้าหญิงนิทรา - Sleeping Beauty: https://youtu.be/CMdaI64tBfU

? ราชินีหิมะ - Snow Queen: https://youtu.be/gVeDucG5eQk

? องค์หญิงและถั่ว - The Princess and the Pea: https://youtu.be/aKXlsxFd5Ns

? เจ้าชายกบ - The Frog Prince: https://youtu.be/o44BspmI0UE


?** เด็กคลาสสิกเทพนิยาย **?

? เดอะนัทแครกเกอร์ - The Nutcracker: https://youtu.be/RzAt0wAOPpI

? มนุษย์ขนมปังขิง - Gingerbread Man: https://youtu.be/tIzRMIgNz7U

? อลิซท่องแดนมหัศจรรย์ - Alice in Wonderland: https://youtu.be/mcZ7qYqp4h4

? แจ็คผู้ฆ่ายักษ์ - Jack and the Beanstalk: https://youtu.be/ktF_8H5lCaE

? ทัมเบลินา - Thumbelina: https://youtu.be/PX4sNo4vwLw

? และโคมไฟวิเศษ - Aladdin and His Magic Lamp
: https://youtu.be/OmM0rQbRntU

? พินอคคิโอ - Pinocchio: https://youtu.be/0qJGjMK2brs

? ฮันเซลและเกรเทล - Hansel and Gretel: https://youtu.be/vvVxm7BkiHo

? พ่อมดแห่งออซ - Wizard of Oz: https://youtu.be/GqW01mmtTzQ

? ปีเตอร์ แพน - Peter Pan: https://youtu.be/_B_fYw9hs18

? อาถรรพ์วันคริสต์มาส - A Christmas Carol: https://youtu.be/CF9iS15er-M

? เด็กหญิงขายไม้ขีดไฟ - The Little Match Girl: https://youtu.be/A0kJYivsH9Y

? หนูน้อยโกลดิล็อคส์ กับหมีสามตัว - Goldilocks and the Three Bears: https://youtu.be/53yqPLH6uDU

? หนูน้อยหมวกแดง - Little Red Riding Hood: https://youtu.be/NZo6cK98Gak

? อาลีบาบากับโจร 40 คน - Ali Baba and the Forty Thieves: https://youtu.be/Qci0aqZiaS8

? ช่างทำรองเท้าและเอลฟ์ - The Elves and the Shoemaker: https://youtu.be/HdjI4IlSdCo

? เมาคลีลูกหมาป่า - The Jungle Book: https://youtu.be/SLj7H7jLjPk

? พุซ อิน บู๊ทส์ - Puss in Boots: https://youtu.be/JjaPCEQ8FL4

? ไฮดี้ สาวน้อยแห่งเทือกเขาแอลป์ - Heidi : https://youtu.be/34y62-rvIyM

? รัมเพิลสติลสกิน - Rumpelstiltskin: https://youtu.be/Utn0SAXbTl8

? เจ้าชายความสุข - Happy Prince: https://youtu.be/j3JpCkemAZM

? ชุดใหม่ของพระราชา - The Emperor's New Clothes: https://youtu.be/GBKXTx45yGE


?** เรื่องสัตว์ **?

? มด ตั๊กแตน - The Ant and the Grasshopper: https://youtu.be/_70w_isLl3I

? หมาป่าและเด็กเจ็ด - The Wolf and the Seven Little Goats: https://youtu.be/F2arYpYEqhw

? ลูกเป็ดขี้เหร่ - The Ugly Duckling: https://youtu.be/BLuho4UK2-U

? ลูกหมูสามตัว - Three Little Pigs: https://youtu.be/xZyUVm1wT14

? เต่า กระต่าย - The Tortoise and the Hare: https://youtu.be/6rXdIpR5ewU

? ราชสีห์กับหนู - The Lion and The Mouse: https://youtu.be/TkL5wJmePjU

? ไก่แดงแสนขยัน - The Little Red Hen: https://youtu.be/qzYE-zGuEyI

? สุนัขจิ้งจอกกับอีกา - The Fox and The Crow: https://youtu.be/Q2xWNxFYPmI

? หนูในเมืองกับหนูชนบท - The Country Mouse and the City Mouse: https://youtu.be/PkPsfNsVa_w

? นักดนตรีแห่งเบรเมน - Town Musicians of Bremen: https://youtu.be/qV3RF4WlIeM

#นิทานก่อนนอนAdisebaba #การ์ตูนนิทาน #การ์ตูน

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© Bản quyền thuộc về BIBI TV
☞ Do not Reup and Use videos of BIBI TV for any purpose
Music:
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Dark Red Wine của Audionautix được cấp phép theo giấy phép Creative Commons Attribution (https://creativecommons.org/licenses/by/4.0/)
Nghệ sĩ: http://audionautix.com/