View allAll Photos Tagged KWay
a random morning shot in a village in Melaka .
Info of this street food can be found here en.wikipedia.org/wiki/Youtiao
Taken with a TTartisan23mm manual lens
first attempt at chinese doughnuts (Yu char kway) alongside raspberry jam in the jug and homemade yoghurt and a spoonful of jam on the saucer
i viewed tongkm's photo flic.kr/p/2ososQ6 and was tempted
mine don't have the same lightness and look of deliciousness as those in tongkm's photo but they taste fine. i'll try again another day
chinese doughnut recipe (Yu char kway) www.mylovelyrecipes.com/recipes/chinese-cuisine/chinese-d...
Chinese Doughnut Recipe (Yu Char Kway) ❤ 外脆内軟的油条做法 My Lovely Recipes www.youtube.com/watch?v=jmJpSstoqqo
rapeseed oil www.sainsburys.co.uk/gol-ui/product/crisp-n-dry-vegetable...
raspberry jam recipe flic.kr/p/2mRV5ed
yoghurt recipe flic.kr/p/2onS52V
displayed in or on hand painted, dragon design, fine china, made in japan sugar bowl, jug and saucer, a charity shop find, sadly no cups
ps i'm not recommending any of these cookery adventures. they suit my taste. photographing to encourage myself to eat more healthily
www.flickr.com/groups/cooking_is_my_hobby/ helps to gather ideas and encourages me to continue with healthy eating by learning from others if you're interested in cooking, sometimes or a lot, or enjoy the cooking of others, you're always welcome ...
Sembra facile, sembra semplice, in fondo è un sentiero, e nemmeno tanto ripido, nemmeno tanto tortuoso, ma, c'è sempre un ma!
A metà strada inizia a venire sete, fame, ma non ci si può fermare, iniziano a fare male i piedi e spuntano le prime vesciche, il sudore scende giù dalla fronte, e le gambe iniziano a far male.
ci si toglie il maglione, e si resta in maniche di maglietta, ma il tempo è incerto, si annuvola e si sa come è in montagna, tempo 5 minuti e piove, e allora si cerca il kway, o il poncho, ma come al solito è in fondo allo zaino.
Che si fa ci si accampa qui?
Ma non c'è nemmeno un fontanile.
Si resiste fino a domani con l'acqua delle borracce?
Chi lo sa, si sa solo che non si può tornare indietro, si deve andare avanti.
Un pò come nella vita di tuti i giorni zomberos, si cammina, si deve camminare, si deve cercare un riparo in caso di bufera, anche con le vesciche ai piedi e con pochi viveri disponibili, il sentiero è li, se4gnato o no, convenzionale o no, aspetta i nostri passi, pesanti, affaticati, duri, lenti, piccoli o grandi, ma sempre ostinati.
Un tempo mi piaceva avventurarmi per sentieri, assaporare la fatica della scoperta del panorama, del pranzo frugale, della borraccia fresca, ora ho altri sentieri da percorrere, e non è detto che siano più agevoli...
"Buona Strada" zomberos, un tempo era un saluto da Grandi, ed era un saluto che aveva un Grandissimo significato!
in fondo camminiamo su bicchieri di cristallo.....e io sono rovinato!
sonnacchiosa
Liguria
A sleepy Winter morning
Sono le 8 e trenta e tutto va bene.
L'espressione risale alla dominazione spagnola, tra il 1500 e '600, quando furono istituiti i 'sereni', guardie che percorrevano la città gridando :' Sono le... - ora- e tutto va bene '
Veramente sembrava stesse per piovere, ed io non avevo portato né kway, né ombrello, confidando nelle previsioni che davano nuvoloso . Ma è andata bene
... j'enfile les bottes boueuses de ma copine, puis je malaxe le fossé pour préparer la boue. je m'éclabousse petit à petit. J'ai une salopette verte, un sweat et un k-way
ER picked up a bundle of glass noodles when we shopped at the supermarket yesterday. The 1st thing he thought of was stir-fried glass noodles. Yes, I have wanted to do this long ago but have been postponing it for so long. Today, finally I realized that stir-frying glass noodles is not that complicated. Just like ER put it, “Cook it like you would do with fried kway tiao/flat rice noodles and use chicken broth instead of water.” Yeah! It was pretty easy!
The 1st plate of fried glass noodles appeared slightly light in colour, so for this subsequent one on 2nd attempt, I had added a little more dark soy sauce. In the midst of cooking this dish, YH remarked, "Hao xiang o!" Those words were very encouraging especially when I was trying out a new dish :)
Guess what I told YH on his birthday? “This plate of stir-fried glass noodles will be longevity noodles for you!” With a hint of innocence and smiling, he asked, “Really, longevity noodles look like this meh?” Of course not but I continued, “There are noodles and eggs and it fits to be.” :) In the end, he agreed to it. Anyway, he had asked for herbal drink again and wanted to have it tonight when he returns from work.
I showed this photo to Rika when she was home after work, she remarked in a mixture of Mandarin and English, “Man hawker style de…” “This is hawker style? No, no, this is home cooked and better!” I replied.
"mee goreng" (fried noodles) from Zi Char stall.
Use and purpose of alkaline water:
Alkaline water, also known as “gan sui” in Cantonese and “air abu” in Malay, is a clear solution of the salts sodium carbonate and potassium carbonate, and sometimes sodium phosphate.
Because it is often called “lye” water, it is frequently confused with lye or caustic soda, which is sodium hydroxide, a much harsher chemical that has limited culinary applications in the West.
In the Asian kitchen, alkaline water has few and specific uses. The characteristic springiness of Hong Kong style “mee” noodle is due to “gan sui”, which is added to noodle dough to firm up its texture, and give it a yellow tint.
It does the same for glutinous rice in “kee chang” (yellow alkaline glutinous rice dumplings) and in their Malay cousin, “kuih lopes”.
Steamed rice-flour dough, for example, in Nyonya “kuih kosui” and “ang koo kuih” skin, can also be given a firmer consistency by carefully measured amounts of alkaline water.
Dried cuttlefish or squid are sometimes briefly soaked in “gan sui” for the opposite effect - it makes them more tender when rehydrated.
As Asians do not fancy the slightly sour, acidic flavour of slowly fermented bread dough so beloved in the West, dim sum chefs add alkaline water to buns “pau” dough to neutralise any yeasty, sour overtones.
Alkaline water is sometimes used as a rising agent in the same way that baking soda is. For instance, it is stirred into “ma lai kou” batter, where it reacts with acids in the brown sugar to produce bubbles that yield a light, fluffy steamed cake.
Tips extracted from Sunday Times
Wonderful Kway chap aka Kuay chap set (top) and Braised duck rice set (bottom) by Song Fa Kway Chap at Northshore Plaza I, Northshore Drive.
*Note: More food pics in my: Favorite Food Album.
Les cascades réputées de l'ile de Skye étaient remplies de kway fluo, alors j'ai eu du mal à faire des clichés. Par contre, en s'éloignant du chemin, en traversant les tourbières, avec de bonnes chaussures, on rencontre des coins à part avec personne et ça, c'est bon.
Un ragazzino piccolo, molto magro, forse delle scuole elementari. Occhi grandi, tristi, che guardavano ostinatamente fuori dal finestrino, la testa china su una mano, il cappuccio di un kway sul capo, nonostante facesse caldo .
Una sensazione di grande solitudine.
Dava l'idea di un bambino fuggito da casa, che non sapesse dove stava andando.
Sono rimasta sorpresa da questa presenza, avrei voluto fargli alcune domande. Ma dopo poche fermate sono scesa
On the bus
The lonely child
Dinner at another food hall. This was my my char kway teow, which was really delicious, with a generous amount of chicken, and cooked with pork fat bits.
These beancurd/tofu puffs are light and spongy.
I used them for "stuffed beancurd puffs". These are also commonly used in laksa/curry noodles, "rojak" and "kway chap", local dishes in SG.
6500 K-Ways were built. It's just a base model, but then with striping and logos. Despite its mileage of just 6700km, the car has had 6 owners already.
@Citromuseum Castellane
Kway Chap of Yi Fa Kway Chap Stall (億發粿汁) at 01-70 Old Airport Road Hawker Centre. Kway chap aka Kuay chap (Chinese: 粿汁; pinyin: guǒ zhī) is a local Teochew dish of flat, broad rice sheets in a soup made with dark soy sauce, served with pig offal, braised duck meat, various kinds of bean curd, preserved salted vegetables, and braised hard-boiled eggs.
*Note: More food pics in my: Favorite Food Album.
Plenty of new advert buses around London at the moment.
This is one of the better ones, an ad for K-Way seen here on LT977 on the 137.
The Andean flicker has a large vocal repertiore. Its most common calls are "a loud, piercing kweeir...and a loud tew-tew-tew". Males display with a "kwa-kwa-kwa, wee-a, wee-a or kway-áp call". They also make "single or grouped peek or kek" calls that are thought to be for contact or alarm, and "a clear descending trill, brrrridip" that is thought to be for long-distance commumication.
Been shooting a lot more with my back-up body, the D750. It's snappier and a bit more fun than the D810. 2020 I'll probably get a new camera body, but I'm not sold on the Z yet, even though I'm keen to move to a smaller, lighter body. I still think I shot my best with the D700, the colours were far superior to anything I've shot with since then.