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@jzdx.7:

jzdx.7
jzdx.7
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Region: SA
Monday 20 May 2024 10:12:23 GMT
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ابو الرباعي😎 :
ماشاءالله تبارك الله للبيع
2024-05-21 22:19:48
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jzdx.7
jzdx.7 :
لاولله ماهي لل بيع
2024-05-22 13:06:52
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user6966555847486
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ماشاءالله🤍🤍
2024-06-23 20:17:50
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اكسبلورر+ماشاءالله🤩.
2024-05-20 12:57:21
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szxxzxv16
أبو محمد :
❤️❤️❤️
2024-05-26 22:08:15
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MALAYSIAN-STYLE HOKKIEN MEE 🇲🇾🥢 One of my favourite noodle dishes from the streets of KL that’s super easy to make at home! - 500g hokkien noodles (see note below) Sauce - 1 1/2 tbsp light soy sauce - 1 1/2 tbsp oyster sauce soy - 2 tbsp dark soy sauce - 1 tbsp white sugar - ½ tbsp cornstarch - ½ cup water Stir-fry - Neutral oil, to cook - 250g pork belly, thinly sliced - 2 cloves garlic, finely chopped  - 10 - 12 prawns, peeled, deveined - 1 cup wombok (Chinese cabbage), thinly sliced - 1 bunch kailan (or bok choy), chopped - 1/4 cup chicken stock Blanch the noodles briefly in boiling water for 20-30 seconds to soften and loosen them up. Be careful not to cook them for any longer, as they will become mushy. Mix all the ingredients for the sauce and set aside. Heat a little oil in a wok or large pan over medium to high heat. Add the pork belly pieces and stir-fry until they start to brown around the edges. Add the garlic and prawns, and stir-fry until the prawns are half-cooked. Increase the heat to high, then add the noodles and sauce. Gently toss to combine, cooking for 1 minute to let the sauce reduce slightly. Add the sliced cabbage, kailan, and chicken stock. Gently toss, cooking until the sauce thickens, about 1-2 minutes. Transfer to a serving dish. *Note: Thick egg (or yellow) noodles (also labelled Hokkien noodles) can be found in the chilled section of most Asian supermarkets. If you can’t find these, you can substitute with udon noodles. #HokkienMee #Malaysia #Hawker #StreetFood #Noodles #Recipes #fyp #cooking #MalaysianFood
MALAYSIAN-STYLE HOKKIEN MEE 🇲🇾🥢 One of my favourite noodle dishes from the streets of KL that’s super easy to make at home! - 500g hokkien noodles (see note below) Sauce - 1 1/2 tbsp light soy sauce - 1 1/2 tbsp oyster sauce soy - 2 tbsp dark soy sauce - 1 tbsp white sugar - ½ tbsp cornstarch - ½ cup water Stir-fry - Neutral oil, to cook - 250g pork belly, thinly sliced - 2 cloves garlic, finely chopped  - 10 - 12 prawns, peeled, deveined - 1 cup wombok (Chinese cabbage), thinly sliced - 1 bunch kailan (or bok choy), chopped - 1/4 cup chicken stock Blanch the noodles briefly in boiling water for 20-30 seconds to soften and loosen them up. Be careful not to cook them for any longer, as they will become mushy. Mix all the ingredients for the sauce and set aside. Heat a little oil in a wok or large pan over medium to high heat. Add the pork belly pieces and stir-fry until they start to brown around the edges. Add the garlic and prawns, and stir-fry until the prawns are half-cooked. Increase the heat to high, then add the noodles and sauce. Gently toss to combine, cooking for 1 minute to let the sauce reduce slightly. Add the sliced cabbage, kailan, and chicken stock. Gently toss, cooking until the sauce thickens, about 1-2 minutes. Transfer to a serving dish. *Note: Thick egg (or yellow) noodles (also labelled Hokkien noodles) can be found in the chilled section of most Asian supermarkets. If you can’t find these, you can substitute with udon noodles. #HokkienMee #Malaysia #Hawker #StreetFood #Noodles #Recipes #fyp #cooking #MalaysianFood
jan mleset🙏😭#foryou #jawapride #trunolele
jan mleset🙏😭#foryou #jawapride #trunolele
CHICKEN TERIYAKI SKEWERS 😋 a great way to impress and bring the delicious street food flavours of Japan to your table. - 800g chicken thigh, cut into cubes - 4 spring onions, white part cut into 3cm lengths, green part chopped for garnish - Sesame seed, to garnish Teriyaki Sauce - Cornstarch slurry (1 cup + 2 tbsp cornstarch) - ⅓ cup brown sugar - ⅓ cup light soy sauce  - 1 1/2 tsp, minced garlic - 1 tsp, minced ginger - 1 tbsp rice vinegar - 1 tbsp honey - ½ tsp sesame oil To make the teriyaki sauce combine all ingredients in a small pan over medium heat. Bring to a simmer whilst stirring, cooking until the sauce thickens. It should become dark brown, glossy and stick to the back of a spoon / spatula. Remove from heat and let cool.
 Place chicken in a mixing bowl and combine with half of the teriyaki sauce. Set aside to marinate for at least 30 minutes or overnight. Set the leftover sauce aside for serving. After marinating, thread the chicken onto skewers, alternating with pieces of spring onion between every few pieces of chicken. To cook, grill the skewers over medium heat for about 3 - 4 minutes on both sides until cooked through and has a nice char. Transfer the skewers to a serving dish, drizzle with extra teriyaki sauce and garnish with spring onion and sesame seeds. #TeriyakiChicken #Skewers #ChickenSkewers #Japanese #StreetFood #FYP #cooking #recipes #foodtiktok #japaneserecipes
CHICKEN TERIYAKI SKEWERS 😋 a great way to impress and bring the delicious street food flavours of Japan to your table. - 800g chicken thigh, cut into cubes - 4 spring onions, white part cut into 3cm lengths, green part chopped for garnish - Sesame seed, to garnish Teriyaki Sauce - Cornstarch slurry (1 cup + 2 tbsp cornstarch) - ⅓ cup brown sugar - ⅓ cup light soy sauce  - 1 1/2 tsp, minced garlic - 1 tsp, minced ginger - 1 tbsp rice vinegar - 1 tbsp honey - ½ tsp sesame oil To make the teriyaki sauce combine all ingredients in a small pan over medium heat. Bring to a simmer whilst stirring, cooking until the sauce thickens. It should become dark brown, glossy and stick to the back of a spoon / spatula. Remove from heat and let cool.
 Place chicken in a mixing bowl and combine with half of the teriyaki sauce. Set aside to marinate for at least 30 minutes or overnight. Set the leftover sauce aside for serving. After marinating, thread the chicken onto skewers, alternating with pieces of spring onion between every few pieces of chicken. To cook, grill the skewers over medium heat for about 3 - 4 minutes on both sides until cooked through and has a nice char. Transfer the skewers to a serving dish, drizzle with extra teriyaki sauce and garnish with spring onion and sesame seeds. #TeriyakiChicken #Skewers #ChickenSkewers #Japanese #StreetFood #FYP #cooking #recipes #foodtiktok #japaneserecipes
CHICKEN TERIYAKI SKEWERS 😋 a great way to impress and bring the delicious street food flavours of Japan to your table. - 800g chicken thigh, cut into cubes - 4 spring onions, white part cut into 3cm lengths, green part chopped for garnish - Sesame seed, to garnish Teriyaki Sauce - Cornstarch slurry (1 cup + 2 tbsp cornstarch) - ⅓ cup brown sugar - ⅓ cup light soy sauce  - 1 1/2 tsp, minced garlic - 1 tsp, minced ginger - 1 tbsp rice vinegar - 1 tbsp honey - ½ tsp sesame oil To make the teriyaki sauce combine all ingredients in a small pan over medium heat. Bring to a simmer whilst stirring, cooking until the sauce thickens. It should become dark brown, glossy and stick to the back of a spoon / spatula. Remove from heat and let cool.
 Place chicken in a mixing bowl and combine with half of the teriyaki sauce. Set aside to marinate for at least 30 minutes or overnight. Set the leftover sauce aside for serving. After marinating, thread the chicken onto skewers, alternating with pieces of spring onion between every few pieces of chicken. To cook, grill the skewers over medium heat for about 3 - 4 minutes on both sides until cooked through and has a nice char. Transfer the skewers to a serving dish, drizzle with extra teriyaki sauce and garnish with spring onion and sesame seeds. #TeriyakiChicken #Skewers #ChickenSkewers #Japanese #StreetFood #FYP #cooking #recipes #foodtiktok #japaneserecipes
CHICKEN TERIYAKI SKEWERS 😋 a great way to impress and bring the delicious street food flavours of Japan to your table. - 800g chicken thigh, cut into cubes - 4 spring onions, white part cut into 3cm lengths, green part chopped for garnish - Sesame seed, to garnish Teriyaki Sauce - Cornstarch slurry (1 cup + 2 tbsp cornstarch) - ⅓ cup brown sugar - ⅓ cup light soy sauce  - 1 1/2 tsp, minced garlic - 1 tsp, minced ginger - 1 tbsp rice vinegar - 1 tbsp honey - ½ tsp sesame oil To make the teriyaki sauce combine all ingredients in a small pan over medium heat. Bring to a simmer whilst stirring, cooking until the sauce thickens. It should become dark brown, glossy and stick to the back of a spoon / spatula. Remove from heat and let cool.
 Place chicken in a mixing bowl and combine with half of the teriyaki sauce. Set aside to marinate for at least 30 minutes or overnight. Set the leftover sauce aside for serving. After marinating, thread the chicken onto skewers, alternating with pieces of spring onion between every few pieces of chicken. To cook, grill the skewers over medium heat for about 3 - 4 minutes on both sides until cooked through and has a nice char. Transfer the skewers to a serving dish, drizzle with extra teriyaki sauce and garnish with spring onion and sesame seeds. #TeriyakiChicken #Skewers #ChickenSkewers #Japanese #StreetFood #FYP #cooking #recipes #foodtiktok #japaneserecipes
My HUNT FOR THE BEST DUMPLINGS in Taipei is on YouTube now! (link in bio) 🥟👀 Watch me rate everything from boiled classics to juicy xiao long bao, and discover why this city truly is a dumpling paradise! 🇹🇼 #dumplings #taipei #taiwan #travel #Vlog #streetfood #fyp #bestdumplings #food
My HUNT FOR THE BEST DUMPLINGS in Taipei is on YouTube now! (link in bio) 🥟👀 Watch me rate everything from boiled classics to juicy xiao long bao, and discover why this city truly is a dumpling paradise! 🇹🇼 #dumplings #taipei #taiwan #travel #Vlog #streetfood #fyp #bestdumplings #food
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