This is my casual Sunday Outfit for Sunday Services at Church. Simple and comfortable.
Top : Ball and Belly
Jeans : Pull and Bear
Shoes : Heatwave
Bag : Burberry
Watch : Marc Jacob
Perfume : Marc Jacob
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| OOTD |
This is my simple make up. I only use loosing pqder, eyeliner, lip gloss and blush on.
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| Selfie Time |
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| Selfie at home, before my friend fetch me to church |
It the time to eat korean food. As i always see am eating show called mukbang on youtube. I saw them devour their food so excited and made me drooling.
Here i present the food from Legend od Noodle that is located in Senoapti. We had our lunch after Sunday Services and it is good to back to church after a few week i had my Eat Clean. I was quite afraid to eat that are fried food or oily and not come from Plantsbased wholefood. But on Sunday i decided to cheat day, as i break my Eat Clean Habit.
Sorry tummy if i had to deal with those scrumptious food, especially with those people who are love to eat good food.
This Pork is taste good, but not my favourite. It served with plain rice, salad and brown sauce.
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| Tangsuyuk 깐풍기 (Sweet & Sour Chicken) |
I love this dish the most, at first i thought it was a fish, then my friend told me it was chicken. And it came with sweet and sour sauce with pineapple, chill and red pepper.
INGREDIENTS
1.5 or 2 lbs boneless chicken breasts, cut into strips
2 tsp soy sauce
1 medium size onion, cut into strips
2 carrots, cut into thin pieces
1 cup edamame
bell peppers (optional)
vegetable oil for frying
For the Batter:½ cup flour
2 tbsp cornstarch
½ cup cold water
1 beaten egg
2 tsp soy sauce
1 medium size onion, cut into strips
2 carrots, cut into thin pieces
1 cup edamame
bell peppers (optional)
vegetable oil for frying
For the Batter:½ cup flour
2 tbsp cornstarch
½ cup cold water
1 beaten egg
Sweet Sauce:1 cup of water
2 tbsp corn starch (+ 2 tbsp water mixed together)
2 tbsp soy sauce
3 tbsp cider vinegar
3 tbsp sugar
1/4 cup pineapple juice (optional if available)
2 tbsp corn starch (+ 2 tbsp water mixed together)
2 tbsp soy sauce
3 tbsp cider vinegar
3 tbsp sugar
1/4 cup pineapple juice (optional if available)
Fresh Pineapple
PREPARATION
Cut the chicken into thin strips, about 1 or 2-inch pieces. Add soy sauce to the chicken for a short marination; mix well and set aside.
Cut the vegetables into large bite-sized pieces. Set aside until the sauce is ready and thickened.
Make batter by mixing the flour, cornstarch, water and beaten egg. Add more flour until a thick consistency is reached. Dip the marinated chicken strips into the batter.
Bring vegetable oil to medium high heat. Deep fry each of the strips for about 3, 4 min for each batch or until browned and cooked through. When finished, place on paper towel-lined dish to remove excess oil. Once the first round of frying is done, heat the oil and re-fry the batch for the 2nd time to make it really crispy (optional).
To make the sauce bring the following ingredients in a saucepan: one cup of water along 3 tbsp vinegar, 3 tbsp sugar, and 2 tbsp of soy sauce. Bring to a rapid boil and then add the mixture of cornstarch and water. Add desired vegetables and let simmer for about 5 minutes or until it thickens.
On a large plate, add the fried chicken strips, then pour over the sauce/vegetable mixture and serve while warm.
Cut the vegetables into large bite-sized pieces. Set aside until the sauce is ready and thickened.
Make batter by mixing the flour, cornstarch, water and beaten egg. Add more flour until a thick consistency is reached. Dip the marinated chicken strips into the batter.
Bring vegetable oil to medium high heat. Deep fry each of the strips for about 3, 4 min for each batch or until browned and cooked through. When finished, place on paper towel-lined dish to remove excess oil. Once the first round of frying is done, heat the oil and re-fry the batch for the 2nd time to make it really crispy (optional).
To make the sauce bring the following ingredients in a saucepan: one cup of water along 3 tbsp vinegar, 3 tbsp sugar, and 2 tbsp of soy sauce. Bring to a rapid boil and then add the mixture of cornstarch and water. Add desired vegetables and let simmer for about 5 minutes or until it thickens.
On a large plate, add the fried chicken strips, then pour over the sauce/vegetable mixture and serve while warm.
Other Version of Recipe
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| Jajangmyeon |
Jajangmyeon which is the legendary noodle from Korea, with black soy sauce, i was curious about this taste, and finally get a chance to try it, actually this is not my favourite.
Ingredients for 2-3 servings
- jjajangmyeon noodles
- ½ pound pork belly, cut into ½ inch cubes (about 1½ cups’ worth)
- 1 cup of Korean radish (or daikon), cut into ½ inch cubes (about 1 cup’s worth)
- 1 cup of zucchini, cut into ½ inch cubes
- 1 cup of potato, peeled and cut into ½ inch cubes
- 1½ cups of onion chunks
- 3 Tablespoons of vegetable oil
- ¼ cup and 1 Tablespoon of black bean paste
- 2 Tablespoons of potato starch powder, combined with ¼ cup water and 1 teaspoon of sugar in a small bowl, set aside
- 1 teaspoon of sesame oil
- ½ cup cucumber, cut into thin matchsticks for garnish
- water
Directions for making jjajang sauce
- Stir-fry the pork belly in a large, deep wok with 1 Tablespoon of vegetable oil for about 4-5 minutes, until golden brown and crispy.
- Pour out the excess pork fat.
- Add radish and stir fry for 1 minute.
- Add potato, onion, and zucchini and keep stirring for about 3 minutes until the potato looks a little translucent.
- Clear a space in the center of the wok by pushing the ingredients to the edges.
- Add 2 Tablespoons of vegetable oil to the center of the wok, then add ¼ cup of black bean paste and stir it with a wooden spoon for 1 minute to fry it. Then mix everything in the wok and keep stirring.
- Add 2 cups of water to the wok and let it cook with the lid closed for about 10 minutes.
- Open the lid and taste a sample of the radish and potato. If they’re fully cooked, stir in the starch water little by little. Keep stirring until it’s well mixed and thick.
- Add the sesame oil and remove from the heat.
The recipe above is from www.maangachi.com
Too bad the Banchan selection are too little.
But they are taste great!! Love the kimchi, even it is spicy, still yummy.
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Banchan (Side Dish) It looks like potato, but i don't know is it really potato??
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The Kimchi are taste great, and the flavour are so original.
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Their selection of Banchan is not so many, compare to other Korean restaurant like myeong ga myeong ok that located in near to The Cause Church (i tried that Korean restaurant after outdoor activity named Amazing Grace on Saturday).
My Favorite Website for Korean Food Recipe :
After we have lunh at Legend of Noodle. My friend take initiative to visit my friend who open booth at Bazar Cilandak Town Square. It was quite far from. senopati. But it is for our dearest friend and we also had our coffee time at Antipodean. The place is very unique, they dont give menu on paper. Instead of they write it down on wall with white colour on top of black wall.
The churros is very nice, as the outr of the dough is crispy and inside is very moist and fluffy.
The coffee is also good, as i heard from my friend, they grind and roast their own coffee. Thats why their coffee is fresh and aromatic, even it is local coffee bean. We must support Local Product.
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| Churros |
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| Latte at Antipodean |
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