1. Chop garlic, 5 seconds, sp 5.
2. Add Cooking oil 50g, saute onion garlic 3 min, sp 2, 120 degree.
3. Put 600g water, 30g oyster sauce, 30 g light soy sauce, 20g dark soy sauce. This may differ depends on your own preference. Cook 5 minutes, 120 degree, Reverse spoon.
4. Add cabbage, or other vegetables. Remember, vege go in first, then add bihoon.
3.5 min +2min with spatula,
Don't do it the other way round to prevent sticky bowl.
Initially my bihoon always not fully cooked. The tips is the way you wash the bihoon. Get a big bowl, wash your bihoon with water. And try to spread the bihoon especially the corner part.
https://www.facebook.com/groups/589796224492492/permalink/857043547767757/
Friday, April 28, 2017
Saturday, April 22, 2017
Thermomix Book C 7 Days perfection cookbook
MENU
SESAME CREME
Friday, April 14, 2017
q Sentral
Q Sentral is set to be another award winning office building in KL Sentral. Together with other landmarks like the 348 Sentral, 1 Sentral, Quill 7and Plaza Sentral, they are fast transforming KL Sentral into the new business district in Kuala Lumpur.
According to MRCB Land's Senior Vice President, Mr Wong Dor Loke, the 'Q' in Q Sentral is derived from ancient Chinese concept of 'Qi' and like the word suggested, Q Sentral creates a flow of energy throughout the building, while establishing a cohesive and functioning environment.
Q Sentral gross development value is RM1.2bil for a total gross floor space of 1.4 million sf of office, retail and recreational space. Couple by the fact that it is aiming for Green Building Index (GBI) and Multimedia Super Corridor (MSC) certifications, this iconic building will definitely draw in corporations seeking these statuses. Accessibility is great as KL Sentral is the transfer hub for major rail systems, for example, RapidKL LRT, KTM Komuter, KL Monorail, KLIA Transit, KLIA Ekspress, KTM Intercity and incoming MRT in 2017.
Property Details
Facilities
Sunday, April 9, 2017
Saturday, April 8, 2017
Thermomix Menu fr Mom Ann (Book A,B,C & paging)
eg. A86 Walnut carrot cake (means book A, page 86)
Friday, April 7, 2017
Thermomix daily plan Menu by Ann Paul (With index page)
WITH THERMOMIX
GOAL:
SERVE FAMILY WITH DELICIOUS & HEALTY FOOD
STRATEGY:
a)Planning menu on weekend to cook weekdays
b) Design menu structure (3-4 dishes daily):
Main dish
vege daily
soup/desert daily
ACTION:
a) Go Wet market on mon for chic/tues for fish
b) Weekend - try new items like desert, cake, paste, something new/special
Menu planned reference: on ipad mon tue wed thu fri sat sun
n/a Main dish
A50 Oil-free Honey Chicken wings 8 pcs
C14 Mantao
A51 Spicy black pepper chic wings 6-8pcs
A54 Kung Po Chicken (600g breast fillets with skin, 15 dried chillies soaked, deseed)
A52 Tong kuai steam chicken (500g chicken, with skin and bone, cut 2-3cm)
A47 Chicken mushroom (600g chic skin & bone cut 3-4cm)
A53 Taiwanese 3 cup chic (800g whole chic leg cut 3-4cm) 1 sprig basil leaves
A60 Pork ribs steamed black bean sauce (500g 3cm ribs)
A58 Pork ribs sweet and sour (500g 3cm ribs)
Ann Taitauchoy minced pork (steam ?s | 120d | ?speed)
A64 Teochew steam fish 600g pomfret (hum-choi, tauhu)
Soup/desert
Pam Normal blanch bone (try 6min) , cook 30m | 120d | spoon
A106 Fuchok barley desert
A10 herbal chicken soup A116 Lemongrass pandan (anytime, 5stalks)
A117 Luo han guo & winter melon
C18 Sweet Pumpkin soup (300g pumpkinm roasted cashew nut)
B102 Onion soup (gruyere cheese 80g, baguette, bowl heat proof)
A115 Soya bean (soak overnight 200g, need muslin cloth)
One off item
B58 Boiled Pasta
A26 fry mee hoon
C38 Sweet potato porridge (200g)
Vege
A81 Stir fry vege/brocolli/carrot
Paste
chicken stock
ginger molasse sugar (with ginger skin)
Weekend
Lemonade
2s | turbo twice (rock sugar (90 to 70g) 2 lemon (cube) + cold water 1ltr 2s | turbo)
Wet mkt to buy:
2 chickens cut into
3cm cut into pcs & Bone for soup (separate : bone, legs w/o skin)
Balance cut 3cm into pcs
600g breast fillets with skin 3cm
500g chicken, with skin and bone, cut 3cm
600g chic skin & bone cut 3cm
800g whole chic leg cut 3cm
2 chicken legs
GOAL:
SERVE FAMILY WITH DELICIOUS & HEALTY FOOD
STRATEGY:
a)Planning menu on weekend to cook weekdays
b) Design menu structure (3-4 dishes daily):
Main dish
vege daily
soup/desert daily
ACTION:
a) Go Wet market on mon for chic/tues for fish
b) Weekend - try new items like desert, cake, paste, something new/special
Menu planned reference: on ipad mon tue wed thu fri sat sun
n/a Main dish
A50 Oil-free Honey Chicken wings 8 pcs
C14 Mantao
A51 Spicy black pepper chic wings 6-8pcs
A54 Kung Po Chicken (600g breast fillets with skin, 15 dried chillies soaked, deseed)
A52 Tong kuai steam chicken (500g chicken, with skin and bone, cut 2-3cm)
A47 Chicken mushroom (600g chic skin & bone cut 3-4cm)
A53 Taiwanese 3 cup chic (800g whole chic leg cut 3-4cm) 1 sprig basil leaves
A60 Pork ribs steamed black bean sauce (500g 3cm ribs)
A58 Pork ribs sweet and sour (500g 3cm ribs)
Ann Taitauchoy minced pork (steam ?s | 120d | ?speed)
A64 Teochew steam fish 600g pomfret (hum-choi, tauhu)
Soup/desert
Pam Normal blanch bone (try 6min) , cook 30m | 120d | spoon
A106 Fuchok barley desert
A10 herbal chicken soup A116 Lemongrass pandan (anytime, 5stalks)
A117 Luo han guo & winter melon
C18 Sweet Pumpkin soup (300g pumpkinm roasted cashew nut)
B102 Onion soup (gruyere cheese 80g, baguette, bowl heat proof)
A115 Soya bean (soak overnight 200g, need muslin cloth)
One off item
B58 Boiled Pasta
A26 fry mee hoon
C38 Sweet potato porridge (200g)
Vege
A81 Stir fry vege/brocolli/carrot
Paste
chicken stock
ginger molasse sugar (with ginger skin)
Weekend
Lemonade
2s | turbo twice (rock sugar (90 to 70g) 2 lemon (cube) + cold water 1ltr 2s | turbo)
Wet mkt to buy:
2 chickens cut into
3cm cut into pcs & Bone for soup (separate : bone, legs w/o skin)
Balance cut 3cm into pcs
600g breast fillets with skin 3cm
500g chicken, with skin and bone, cut 3cm
600g chic skin & bone cut 3cm
800g whole chic leg cut 3cm
2 chicken legs
Wednesday, April 5, 2017
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