@selfbuild2021: Open plan living #openplanliving #openplankitchen #interior #livingroomdecor #livingroomideas

Building a new house 🏠

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Region: GB

Sunday 05 November 2023 10:46:32 GMT

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Comments

Advisor :

mashallah. looks amazing

2023-11-05 11:20:29

4

Mpumi Shandu :

Looks amazing 🥰love it what are the dimensions

2025-11-21 10:41:41

1

SA@ :

Plz share where is your furniture from appreciate it 🥰

2023-12-01 19:38:23

3

SA@ :

Absolutely beautiful 🥰

2023-12-01 19:38:01

2

Kelebogile Modisenyane :

🙏

2025-04-22 17:06:57

1

Mpho Gift :

😂

2025-07-24 23:01:25

0

🫸𝐔𝐧𝐜𝐥𝐞_𝐊⚡☢️🪮🩻🫧💙 :

🥰

2025-11-04 11:09:00

0

landilenxongo :

🥰

2025-10-13 18:51:12

0

nonoxhosalux _N :

🥰

2026-01-05 07:38:04

0

I am me :

👌

2023-12-28 01:40:23

0

EM :

😁

2026-06-27 21:01:33

0

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Homemade Japanese Chashu Pork (Ramen Style) A rewarding weekend project for your perfect weekday ramen. 🛒 Ingredients Main: • Pork Belly: 1 large slab (skin-on or off, as preferred) • Cotton Twine: For securing the roll For Blanching (The Clean Flavor Secret): • Cold Water: To cover the pork • Ginger: 3-4 slices • Scallions (Spring Onions): 2-3 stalks • Garlic: 3-4 cloves, smashed Braising Liquid & Aromatics: • Chicken Broth or Water: To submerge the pork • Light Soy Sauce: 1 cup • Dark Soy Sauce: 1 cup (for that deep, glossy color) • Granulated Sugar: 1 cup • Salt: To taste • Aromatics: More scallions, garlic, star anise (2-3 pcs), Sichuan peppercorns (1 tsp), and bay leaves (2 pcs) 👩‍🍳 Instructions 1. Prep and Secure Roll the pork belly tightly into a log shape and secure it firmly with cotton twine. This ensures the meat stays juicy and keeps its iconic circular shape. 2. Cold Water Blanching Place the pork roll into a pot of cold water with ginger, scallions, and garlic. Bring it to a boil. Sherry’s Tip: Starting with cold water allows impurities to be pushed out gradually, resulting in a much cleaner and refined taste. 3. The Sear Remove the blanched pork and pat it dry. In a cast-iron pot, sear the pork roll over medium-high heat until all sides are golden brown and fragrant. 4. The Braise Add your chicken broth (or water), soy sauces, sugar, salt, and all the braising aromatics into the pot. Once it reaches a boil, cover the meat with a thick paper towel (the traditional

Homemade Japanese Chashu Pork (Ramen Style) A rewarding weekend project for your perfect weekday ramen. 🛒 Ingredients Main: • Pork Belly: 1 large slab (skin-on or off, as preferred) • Cotton Twine: For securing the roll For Blanching (The Clean Flavor Secret): • Cold Water: To cover the pork • Ginger: 3-4 slices • Scallions (Spring Onions): 2-3 stalks • Garlic: 3-4 cloves, smashed Braising Liquid & Aromatics: • Chicken Broth or Water: To submerge the pork • Light Soy Sauce: 1 cup • Dark Soy Sauce: 1 cup (for that deep, glossy color) • Granulated Sugar: 1 cup • Salt: To taste • Aromatics: More scallions, garlic, star anise (2-3 pcs), Sichuan peppercorns (1 tsp), and bay leaves (2 pcs) 👩‍🍳 Instructions 1. Prep and Secure Roll the pork belly tightly into a log shape and secure it firmly with cotton twine. This ensures the meat stays juicy and keeps its iconic circular shape. 2. Cold Water Blanching Place the pork roll into a pot of cold water with ginger, scallions, and garlic. Bring it to a boil. Sherry’s Tip: Starting with cold water allows impurities to be pushed out gradually, resulting in a much cleaner and refined taste. 3. The Sear Remove the blanched pork and pat it dry. In a cast-iron pot, sear the pork roll over medium-high heat until all sides are golden brown and fragrant. 4. The Braise Add your chicken broth (or water), soy sauces, sugar, salt, and all the braising aromatics into the pot. Once it reaches a boil, cover the meat with a thick paper towel (the traditional "Otoshibuta" or drop-lid method). This ensures the pork is constantly bathed in the sauce. 5. Slow Simmer Cook on high heat for 15 minutes, then reduce to a low simmer for 1 hour until tender. 6. Overnight Infusion Take the pork out and place it in a container. Filter the braising sauce and pour it over the meat. Refrigerate overnight to let the flavors deepen and the fat firm up for easier slicing. 7. The Final Char Slice the chilled Chashu into thin rounds. Use a blow torch to sear the surface until bubbly and smoky. Your restaurant-quality Ramen Chashu is ready! ✨ Serving Suggestion Keep the sliced Chashu in the fridge for a quick and decadent upgrade to your weekday instant noodles. 🔋🍜 #ChashuPork #RamenLover #chashu#japanesefood #tiktokfoodies

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5 ingredients and SO EASY TO MAKE☁️ i am a marshmallow fluff fan for life BUT i am not a fan of all the nasty stuff you find in the store bought version🥴 so i made my own! refined sugar free, 5 real ingredients and SO STINKIN GOOD. recipe is below and more details are available on my substack (link in bio💗)! RECIPE 90g egg whites (about 3 large egg whites) 1/2 tsp cream of tartar 300g agave syrup 65g water 1/4 tsp sea salt 1/4–1/2 tsp vanilla bean powder (i’m using @eatbeyondgood ) or 1 1/2 tsp vanilla extract White egg whites and cream of tartar to soft-medium peaks. Heat agave and water to 240F. Stream in syrup to egg whites while mixing. Add vanilla and salt. HAPPY FLUFFING, MY BABIES🫂🤍 #marshmallowfluff #marshmallow #betterforyoubakes #baking

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