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#AD Knorr dared me to try something different for the planet 💚 Positive change can be done in little as a meal to make a greater change! #WorldEatforGoodDay #KnorrDareToTry  Recipe in Detail 👇 Pad Thai w/ Lotus Root  250g Dried Rice Noodles (soaked in warm water for 10 mins)  3-4 Tbsp Vegetable Oil 2 cloves chopped garlic  1-2 Tbsp chopped shallots  1 Lotus Root  5-6 Knorr’s Liquid Chicken Bouillon Drops   100g sliced fried firm tofu  1 1/2 Knorr’s liquid seasoning  100g bean sprouts  4 eggs  1/2 cup water  Lime juice, chilli paste and green onions needed to taste  Pad Thai Sauce:  30g tamarind paste (1/4 cup)  1 Tbsp fish sauce  30g palm sugar  1. Add tamarind paste, fish sauce, and palm sugar into a saucepan to boil for 2 minutes until all ingredients are dissolved.  2. Rinse, peel, and thinly slice the lotus root. Blanch in water with 3 drops of Knorr’s Chicken Bouillon for 2 minutes. Remove water and add oil to pan to stir fry for 5 minutes on medium heat with 1 1/2 tsp of Knorr’s Liquid Seasoning.  3. Heat up 2 Tbsp of oil in a skillet or wok on high heat. Add chopped garlic and shallots until lightly brown.  4. Add in fried firm tofu to. Brown the edges and add Pad Thai Sauce & 3 drops of Knorr’s liquid Chicken Bouillon.  5. Add soaked rice noodles & water into sauce, stir until noodles are cooked, push the noodles to the side. Add a little oil & the eggs.  6. Cover eggs with noodles & toss until all of the egg is cooked.  7. Add bean sprouts & lotus roots & toss until well mixed.  8. Sprinkle with crushed peanuts, chili paste, and lime juice.  9. Optional with banana flowers and more bean sprouts.
#AD Knorr dared me to try something different for the planet 💚 Positive change can be done in little as a meal to make a greater change! #WorldEatforGoodDay #KnorrDareToTry Recipe in Detail 👇 Pad Thai w/ Lotus Root 250g Dried Rice Noodles (soaked in warm water for 10 mins) 3-4 Tbsp Vegetable Oil 2 cloves chopped garlic 1-2 Tbsp chopped shallots 1 Lotus Root 5-6 Knorr’s Liquid Chicken Bouillon Drops 100g sliced fried firm tofu 1 1/2 Knorr’s liquid seasoning 100g bean sprouts 4 eggs 1/2 cup water Lime juice, chilli paste and green onions needed to taste Pad Thai Sauce: 30g tamarind paste (1/4 cup) 1 Tbsp fish sauce 30g palm sugar 1. Add tamarind paste, fish sauce, and palm sugar into a saucepan to boil for 2 minutes until all ingredients are dissolved. 2. Rinse, peel, and thinly slice the lotus root. Blanch in water with 3 drops of Knorr’s Chicken Bouillon for 2 minutes. Remove water and add oil to pan to stir fry for 5 minutes on medium heat with 1 1/2 tsp of Knorr’s Liquid Seasoning. 3. Heat up 2 Tbsp of oil in a skillet or wok on high heat. Add chopped garlic and shallots until lightly brown. 4. Add in fried firm tofu to. Brown the edges and add Pad Thai Sauce & 3 drops of Knorr’s liquid Chicken Bouillon. 5. Add soaked rice noodles & water into sauce, stir until noodles are cooked, push the noodles to the side. Add a little oil & the eggs. 6. Cover eggs with noodles & toss until all of the egg is cooked. 7. Add bean sprouts & lotus roots & toss until well mixed. 8. Sprinkle with crushed peanuts, chili paste, and lime juice. 9. Optional with banana flowers and more bean sprouts.

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