View allAll Photos Tagged bitesized
My good friend made these delectable appetizers. www.gourmetwithpaulacatering.com/
Thanks for viewing :) Joelle
one of my favorite soups! this is delicious but pig stomachs take a lot of work to clean or you can buy them already cleaned.
there are many methods to clean the pig’s stomach. I boil the pig stomach with 1 TB vinegar for a few minutes, then wash with cold water and scrub with a generous amount of salt inside and outside thoroughly. Swish it around in the water. Using a knife to scrap off the remaining film/slim. Rinse with cold water.
Fill soup pot with water and bring to a boil, combine:
1 pig stomach - cleaned
1 1/2 lb pre-boiled pork bones and chicken bones
a med piece of lean pork meat
a handful of whole white pepper corns in a mesh pouch
Bring to boil and simmer for 1 1/2 hr. Add a bunch of fried bean curd sheets (break into desired size) and simmer for another 30 mins. Remove and discard bones, meat and pepper pouch. Remove pigs stomach and chop into 2 inch bitesize pieces, return back into stock. Add salt to taste.
The Esplanade Theater Singapore
Esplanade – Theatres on the Bay is a waterside building located on six hectares of waterfront land alongside Marina Bay near the mouth of the Singapore River, purpose-built to be the centre for performing arts for the island nation of Singapore. Taking its name from the nearby Esplanade, it contains a Concert Hall which seats about 1,600 and a Theatre with a capacity of about 2,000 for the performing arts.
The library@esplanade is located on the third floor of the building. There are outdoor performing centres, and retail and food space at the Esplanade Mall. There is an outdoor open space on the fourth floor of the building, which is the highest point open to the public.
As one of the world’s busiest arts centres, Esplanade offers a staggering range of programmes which caters to all audiences. In addition to Esplanade Presents performances, other offerings by diverse presenters complement the programmes at the centre, ensuring that there is something for everyone.
Esplanade’s programmes are broadly organised around key areas – the community and access programmes form the foundation of activities at the centre, collaborations with mainly local arts groups help develop the industry, while leading international productions offer innovative programmes in the major arts genres. These programmes are presented in different festivals and series designed to appeal to the broadest range of audiences.
Esplanade's in-house programming team presents over 14 festivals and 20 on-going series throughout the year. As a centre for everyone, the programmes range from PLAYtime! for 2 to 4 year olds, Bitesize - a monthly talk and workshop taster series for a range of Arts topics, to At The Concourse - a non-ticketed music series that runs everyday of the year, as well as Coffee Morning Afternoon Tea - concerts featuring nostalgic English and Chinese golden hits by veteran local artists.
My family owns a Bakery/Patisserie and a Restaurant. Yesterday, my aunt Maria and I cooked up stuff for a cocktail we were catering to, and these are the results!
This was the first time I had those fresh green peppercorns. Are you supposed to eat them? If so, are you supposed to seperate them from the stalks? The recipe wasn't clear. I think they were quite euh eatible. But not with the stalks.
Gently fry 2 T red currypaste in some oil.
Add 3 T fishsauce and 1,5 palmsugar.
Let it simmer for a minute or two.
Add 350g porkloin, sliced in bitsize slices.
Simmer for about 5 minutes.
Add 1 tin of coconutmilk (400ml), bring to the boil, simmer for 5 minutes. (or less)
Add 500 g thai aubergines, sliced in bitesize pieces.
Add 75g fresh green peppercorns
Add 7 limeleaves.
Let it simmer for about 5-10 minutes until the aubergine is soft.
Add salt & pepper. Garnish with red chili.
Serve with white rice.
From: De Keuken van Thailand (A little taste of Thailand)
Klik om meer te lezen over: verse groene pepers of Thaise rode curry. (met een recept voor de rode currypasta en de curry)
back to school gold star cookie jars for a homework reward, with free printable. www.thedecoratedcookie.com
Gluten-free, nut-free, *and* 100% vegan? Are you kidding? No joke: these really are the perfect cookies for ANY chocoholic!
Rail sections of various lengths were delivered to Moreton-in-Marsh for the track renewal work, seen lying on the adjacent track awaiting sleepers and cutting and welding. Sunday, May 26, 2013.
back to school gold star cookie jars for a homework reward, with free printable. www.thedecoratedcookie.com
Gently fry 2 T red currypaste in some oil.
Add 3 T fishsauce and 1,5 palmsugar
Let it simmer for a minute or two.
Add 350g porkloin, sliced in bitesize slices.
Simmer for about 5 minutes.
Add 1 tin of coconutmilk (400ml), bring to the boil, simmer for 5 minutes. (or less)
Add 500g thai aubergine, sliced in bitesize pieces.
Add 75g fresh green peppercorns
Add 7 limeleaves.
Let it simmer for about 5-10 minutes until the aubergine is soft.
Add salt & pepper. Garnish with red chili.
Serve with white rice.
From: De Keuken van Thailand (A little taste of Thailand)
Klik om meer te lezen over: verse groene pepers of Thaise rode curry. (met een recept voor de rode currypasta en de curry)