@teenbabydoglife: Anyone else got a matte black kitchen? Loveeee this kitchen but it’s so hard to clean, definitely don’t recommend this units. Surely someone can help? #cleaninghacks #cleaningtips #helpplease #adviceplease #advicewanted

Amy | TeenBabyDogLife

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Friday 13 March 2026 09:19:43 GMT

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Ellie | What The Ell VA 🧠🪩 :

Matte black kitchen girly here too 🙋🏽‍♀️go door by door, 1 damp microfibre with neat fairy liquid, scrub the door. Another damp microfibre with no products (just water), wipe over the door and let air dry. Works every time for me!

2026-03-13 10:24:02

2

Ashleigh Rebecca :

you have to keep wiping until its dry. 1 cupboard at a time clean with one rag fry with another. im also regretting it

2026-03-13 09:53:52

1

sunchaser60 :

fairy liquid or just vinyl wrap them! black will always show up stains, fingerprints

2026-03-13 11:09:23

1

user8955928108005 :

Try a magic sponge

2026-03-13 09:33:50

1

Kc :

Have you tried the washing up spray? I use the spray with a wipe, then I buff it off with a clean dry cloth. I think the answer is butfing after

2026-03-13 09:30:40

1

Amy | TeenBabyDogLife :

Come on, surely someone’s found something??

2026-03-13 09:25:01

0

Mrs. Shakur :

here for support! 😁

2026-03-13 17:36:57

1

kiirstylou :

hot fairy liquid soapy water with a dash of bleach in the sink. Microfibre cloth, ring the cloth out really well and wipe doors down. Absolutely love my matte black kitchen, absolutely hate every single fingerprint or smudge that shows on them 😂

2026-03-13 11:14:11

1

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A little chaotic but I made a big pot of kathiew for @coachella weekend and I have no regrets 🌵🩷✨ ➡️ Recipe: Kathew * 12-14 quarts water * 4 packages of pho noodles Meat— * 2 lbs pork neck bone * 4 lbs pork leg bone * 2 lbs shrimp, peeled * 2 lbs beef ball tip or eye round, thinly sliced * 1 lb tripe, blanched, thinly sliced * 1 package beef meatball, 12oz Seasonings— * 2 tbsp kosher salt * 2 inch piece of rock sugar or 3 tbsp sugar * 1/3 cup fish sauce * 3 tbsp chicken bouillon * 3 star anise, toasted Vegetable/ aromatics— * 1 small daikon, peeled and cut into 3 inch chunks * 4 large carrots * 2 inch piece galangal, thinly sliced * 3 inch piece ginger, peeled * 1 large onion * 1 full bulb garlic, whole and peeled Garnishes— * Mung bean sprouts * Cilantro, rough chop * Green onions, thinly sliced * Fried garlic * Sriracha * Hoisin sauce * Chili oil * Dry roasted Thai chilies * Lime wedges 1. In a large pot, blanch pork bones for 10-15 minutes to get rid of all the scum. Rinse under cold water and drain. 2. Pan roast, onions, garlic, and ginger until charred. Toast star anise until aromatic. 3. In a 16 quart stock pot, add 12 quarts of water, add the cleaned bones, kosher salt, daikon and toasted aromatics. Bring to a boil. Then let it simmer on medium low heat for 5 1/2-6 hours. 4. For the last 2 hours add carrots to simmer and so they don’t get too soft to eat. Also add rock sugar, fish sauce , and chicken bouillon. My recipe is a base line. You can add a little more sugar, or fish sauce if desired. 5. If the water levels get too low, add an additional 1-3 quarts of water. I usually do at least 2. 6. Prep garnishes while waiting for the broth to cook: fry minced garlic, mince cilantro, slice green onions, slice limes, wash mung bean sprouts, peel and devein shrimp, thinly slice beef if butcher didn’t do so and cut meatballs in half if desired. Blanch tripe for 3-5 mins and rinse in ice bath. Thinly slice and set aside. 7. In another medium pot, boil water. Blanch bean sprouts and noodles to desired texture. 8. Blanch shrimp until cooked through and beef until medium rare in broth pot (IYKYK 😆) 9. Assemble bowl with any garnishes or topping you want and enjoy! #coachella #kathiew #noodles #soup #Recipe #festivalfood

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