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@k8.starlake: ✨ CĂN HỘ 1PN K8 STARLAKE TÂY HỒ TÂY - TẤM VÉ VỪA TAY GIA NHẬP CỘNG ĐỒNG TINH HOA ✨ Gia nhập cộng đồng thượng lưu Starlake Tây Hồ Tây trở nên dễ dàng hơn bao giờ hết với căn hộ 1PN tại K8HH1 Starlake The Prime, diện tích 43–46m². 💎 VIEW TRÀN SINH KHÍ Ban công chính Bắc view công viên nội khu, khu thấp tầng và bộ ban ngành đón không khí trong lành lưu thông tuần hoàn 💎 CHUẨN SỐNG HÀN QUỐC Bàn giao full nội thất liền tường cao cấp gồm tủ bếp, tủ quần áo, điều hòa trung tâm Samsung, thiết bị vệ sinh TOTO – công năng hoàn hảo ngay khi nhận nhà. 💎 TIỆN ÍCH ĐẠI ĐÔ THỊ – KẾT NỐI KHÔNG GIỚI HẠN Liền kề trường học quốc tế, kết nối trực tiếp hồ trung tâm 4,5ha, 2 trung tâm thương mại gần 10ha. Chỉ 15 phút tới sân bay Nội Bài, vài bước chân ra Hồ Tây lộng gió. 💎 TÂM ĐIỂM QUYỀN LỰC & THU HÚT CƯ DÂN TINH HOA Đáp ứng nhu cầu ở thực từ hàng nghìn kỹ sư quốc tế, doanh nhân, quan chức cấp cao làm việc tại 13 Bộ Ban Ngành, các tập đoàn quốc tế lớn và tòa văn phòng 20 tầng sát vách. ✨ CĂN HỘ 1PN STARLAKE THE PRIME - SUẤT ĐẦU TƯ NHỎ GỌN ĐÓN ĐẦU GIÁ TRỊ LỚN #Starlake #K8starlake

K8 Starlake Tây Hồ Tây
K8 Starlake Tây Hồ Tây
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Region: VN
Wednesday 07 January 2026 02:14:06 GMT
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tuanh71_205
Hoa Ngọc Lan :
tư vấn mình
2026-06-11 09:05:31
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hathanhtoday
Hà Thành 1 :
xin giá 1 ngủ
2026-01-09 08:58:11
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thnh.trung.phng8
Thành Trung Phương :
🥰🥰🥰
2026-01-09 08:12:57
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STEWS of the CARIBBEAN 🌍 Welcome to Caribbean stews, my new series where i’ll be exploring the world of Caribbean stews. I recently got back from this incredible part of the world and It made me realise a few important things, with one of them being how incredible this region is at making stews.. Todays episode takes us to the beautiful Caribbean country of Belize 🇧🇿, to make a classic Belizean stew chicken. Full recipe below! 4 tbsp achiote seeds 10 cloves 1 tbsp black peppercorns 2 tsp cumin seeds 1 tsp coriander seeds 10 allspice berries (optional) 3 garlic cloves 2 tbsp white wine vinegar 1 tbsp dark soy sauce Salt to taste 500g skinless & bone in chicken cut up (thighs, drums etc) 5 tbsp Recado paste 1 tsp coconut oil 2 tbsp coconut oil 4 tbsp brown sugar 1 brown onion sliced 1/2 red/green/yellow pepper sliced 1 large tomato 1 stalk green onion diced 400ml chicken stock Flour (optional to thicken the stew) Start by making the recado, by toasting the whole spices on a medium heat for 30-60s, until fragrant. Add to a spice blender and pulse until you form a rub, then set aside. Add the garlic and a pinch of salt to a pestle & mortar and grind into a paste, add the vinegar, soy sauce and spice blend and mix well together. In a large bowl, mix together the chicken alongside the coconut oil and recado paste, mix well, then set aside. For best results, place in the fridge overnight or at least 30 minutes before cooking. To make the stew, heat up a large stew pot and add the coconut oil. Once hot, add the brown sugar, stirring occasionally until it turns dark brown. Now add the chicken, and let brown for a few minutes on each side. Add the onion, tomato and peppers, then cover and cook for 5 minutes on a medium heat. Now fill up the marinade bowl with chicken stock and add that to the pot, ensuring the water just covers the chicken. Cover partly and cook for 10 minutes, then remove the lid and let cook for a further 15 minutes uncovered to help thicken the stew gradually. Feel free to whisk in a bit of flour if you want to make the stew a bit thicker. Season to taste with salt and pepper, then serve and enjoy! #caribbeanfood #caribbean #belize #brownstewchicken #stew
STEWS of the CARIBBEAN 🌍 Welcome to Caribbean stews, my new series where i’ll be exploring the world of Caribbean stews. I recently got back from this incredible part of the world and It made me realise a few important things, with one of them being how incredible this region is at making stews.. Todays episode takes us to the beautiful Caribbean country of Belize 🇧🇿, to make a classic Belizean stew chicken. Full recipe below! 4 tbsp achiote seeds 10 cloves 1 tbsp black peppercorns 2 tsp cumin seeds 1 tsp coriander seeds 10 allspice berries (optional) 3 garlic cloves 2 tbsp white wine vinegar 1 tbsp dark soy sauce Salt to taste 500g skinless & bone in chicken cut up (thighs, drums etc) 5 tbsp Recado paste 1 tsp coconut oil 2 tbsp coconut oil 4 tbsp brown sugar 1 brown onion sliced 1/2 red/green/yellow pepper sliced 1 large tomato 1 stalk green onion diced 400ml chicken stock Flour (optional to thicken the stew) Start by making the recado, by toasting the whole spices on a medium heat for 30-60s, until fragrant. Add to a spice blender and pulse until you form a rub, then set aside. Add the garlic and a pinch of salt to a pestle & mortar and grind into a paste, add the vinegar, soy sauce and spice blend and mix well together. In a large bowl, mix together the chicken alongside the coconut oil and recado paste, mix well, then set aside. For best results, place in the fridge overnight or at least 30 minutes before cooking. To make the stew, heat up a large stew pot and add the coconut oil. Once hot, add the brown sugar, stirring occasionally until it turns dark brown. Now add the chicken, and let brown for a few minutes on each side. Add the onion, tomato and peppers, then cover and cook for 5 minutes on a medium heat. Now fill up the marinade bowl with chicken stock and add that to the pot, ensuring the water just covers the chicken. Cover partly and cook for 10 minutes, then remove the lid and let cook for a further 15 minutes uncovered to help thicken the stew gradually. Feel free to whisk in a bit of flour if you want to make the stew a bit thicker. Season to taste with salt and pepper, then serve and enjoy! #caribbeanfood #caribbean #belize #brownstewchicken #stew

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