You’ve heard of saving your data on the cloud … now there are cloud kitchens which are community-based co-sharing cooking spaces, specially designed to boost small-home food businesses which want to go bigger but don’t have the capital to have their own place just yet. …
True Aussie beef and lamb can be enjoyed in different meat cuts and in a variety of cooking styles.
Here’s my take on the home-style sweet and salty dishnusually made with long beans and preserved radish, taken up a notch with Aussie beef.
200g True Aussie beef, sliced into strips
3 cloves garlic, chopped small
1/4 cup preserved sweet radish (choy poh)
1 large chili, 2 to 3 bird’s eye chili (you can add or lessen this ), cut small, with seeds removed as much as possible
1 teaspoon bean paste (taucho)
2 tablespoons soy sauce
1 tablespoon dark soy sauce (thick)
1.5 tablespoon sugar
1/2 cup water
1/3 cup of roasted peanuts for garnishing
Marinate the beef lightly with a bit of salt and pepper, and set aside for 10 mins. Heat up some oil in a pan, then pan-fry the beef lightly on each side until it is just about cooked, but still ever so slightly red. You don’t want to overcook the beef as it will be tough. Remove from the pan and set this aside while you make the sauce.
To make the sauce, heat up a tablespoon of oil and add in the garlic and the choy poh. Give it a quick stir, then add in the bean paste, fry a few seconds till fragrant. Next, add in the soy sauce, dark soy sauce, stir a little, then add the chili, sugar and half the water. Then slowly add the rest of the water to thin the sauce if it’s too concentrated. You don’t want to pour everything in all at a go and end up with watery gravy.
When it’s simmering, toss the cooked beef back in, give everything a quick stir, and then turn off the fire.
Plate the beef and garnish with some peanuts, but feel free to skip this if you’re allergic or don’t like peanuts. You should get a nice mix of textures – a sweetish salty flavour from the preserved vegetable, a bit of a crunch from the peanuts, a good bite thanks to the beef, sweet and salty notes from the sauces, laced with a bit of spice to wake you up.
One of the things I really missed during the recent MCO (Movement Control Order)/Lockdown was a good Korean barbeque. If you’re a fan, then you would know that it’s not just about grilling the meat, but the fun in socialising in typical Korean communal dining …
In Malaysia, halal meat is easily found and a very important aspect in the market. Surprisingly,Australia is an impeccable source of halal meat and meat products as well, being a long trustedsupplier of halal beef and lamb to over 100 countries, including the Middle East, …
Tiger Crystal is all about inspiring fans to uncage their inner fire. The #FireStarter platform is ignited with that notion, to encourage fans to explore and discover new skills and passions with confidence. Featuring local mentors – surfskate pro Aaron Chan, Don Michael of Happyfingers Jumps, Meng from All Is Amazing and Mavic from Craft at No.7 – the #FireStarterSquad welcomes you to learn tricks of the trade and master the basics from these pros.
From now until mid-October, each mentor will share four tutorials weekly on the site with one of them being conducted live. All fans have to do is check out the tigerbeer.com/my/en/firestarter, select a passion of their choice and sign up for the live tutorial session – only limited spots are available. All successful sign-ups will be entitled to an exclusive *Fire Starter Gift Pack from Tiger Crystal while all craft participants will receive a complimentary Fire Starter live tutorial kit that will be handy during the live session.
Since surfing was a challenge where Aaron Chan (@chanchowhee) resides, he didn’t let that put a halt to his passion and picked up surfskating instead. Fellow surfskating enthusiasts will be stoked to discover the fundamentals of surfskating, including some tricks and tips and of course, ways to do all that safely.
With Don from @happyfingersjumps, jump roping will never be the same again as he takes fans through various exciting tricks to express their creativity in his tutorials. Spice up jump rope routines by learning different manoeuvring techniques, footwork exercises and more.
Photography expert Meng from All Is Amazing (@allisamazing) will let fans in on capturing creative visuals with just their mobile phones. Perfect for those who want to level up their mobile phone photography game, Meng will be guiding participants through various types of photography, including a fashion shoot!
Mavic, the founder of Craft No.7 (@craftatno7), has over five years of teaching experience with students from all over the world coming to her with burning passion in arts and crafts. She will be sharing her knowledge on silkscreen printing, acrylic pouring art techniques, jesmonite coaster making and soy wax candle making in her tutorial sessions.
“Tiger Crystal’s #FireStarter platform is built for those who are eager to unleash their passion and master a new skill they never thought of exploring. They will be able to meet and interact with professional mentors and get to know fellow enthusiasts. This is an opportunity for fans to add on an exciting skill to their list of favourite pastimes, while getting a chance to win exclusive prizes by showcasing their newly learnt knowledge,” said Joyce Lim, Marketing Manager of Tiger Beer.
To keep the fire burning and put new skills learnt to the test, each mentor will be running a contest on their respective Instagram pages to give away an exclusive Tiger Crystal Fire Starter Kit, for fans to kick start their new passion. The mentors will be releasing more updates on the contest in the coming weeks, so fans can keep an eye out for their announcements. Fans can also flaunt their newly learnt skill by posting a picture or video, and tag @tigerbeermy with the hashtags #TigerCrystal and #Firestarter. Their content will be featured in the hashtag gallery within the site too.
*For non-Muslims aged 21 and above only.
From press release
Here’s a recipe which guest chef No. 1 tried out the other day. Feeling adventurous, he decided to make muachee one afternoon – a very simple glutinous rice cake snack, a streetfood usually sold by the vendors who go around on bicycles. These days, nobody does this anymore, but you can still find the occasional stall in the morning or night markets.
Usually, this would be coated in a sweetish gritty peanut mixture but since we didn’t have peanuts at home, the hero decided to innovate and use almonds instead. Not that he knew almonds cost twice the price of peanuts … oh, well. Never mind, as long as the muachee tasted awesome.
I also learnt something new as I had no idea the recipe required fragrant shallot oil. And when it’s someone else cooking for you, it’s always nice.
120g glutinous rice flour
1 tablespoon shallot oil
Dash of salt
2 tablespoons white sugar
180 ml water
70g roasted almonds, chopped fine (conventional recipe calls for peanuts)
30g sugar (you can add more if want this sweeter)
Use three shallot, cut into rings, and fry in oil. Keep this oil aside. You can use the shallots to sprinkle over your other dishes.
Mix the 30g sugar and almonds together until you get a nice, even gritty mixture. Set aside.
Mix the glutinous rice, sugar, water and 1 tablespoon shallot oil together in a bowl. Cook this by steaming the mixture for about 10 to 15 minutes.
Remove from heat, then use a pair of chopsticks or a stirring paddle to stir around this mixture until it gets translucent and sticky.
Then, lift the sticky dough, drop this directly into the almonds, cutting it into small pieces along the way.
And that’s all there is to it! I reckon you can use normal vegetable oil too, but it’ll be less fragrant. Or, even add a dash of sesame oil. It’s pretty hard to go wrong with this recipe.