Heii, #TuesdayChallenge dateng lagi ni gengs.
Tantangannya adalah, sebutin nama menu yang ada di foto tersebut!
Gampang kan? Gampang dong pastinya.
Tapi jangan lupa tag juga 2 temanmu yaa!
Buat 2 orang yang beruntung bakal dapet paket loffle best seller.
Vegan Strawberry cheesecake bites by @eatchic 🍓🍓There’s Strawberry Lemongrass in these beauties!! 🍓🍓 the ever talented @eatchic made this exclusive new flavor & they’re available only at @riverdelcheese. ::::::: Luscious dark chocolate is filled with Riverdel’s vegan “Billy” cheese whipped with strawberry lemongrass jam! Enjoy your Tuesday everyone!
Get your dinner started with the best salad on the menu, the Shaved Brussel Sprout Salad 😁😁😁
Arugula, hazelnut, dried cherries, ricotta salata topped with charred lemon vinaigrette 🔥🔥
As I said yesterday, not a healthy guy at all but this was sooooo good 😋
The best decision you’ll make all week! After months of fine tweaking we’re pretty confident we’ve created THE best sandwich in London.
Our sandes de pernil 👉🏼 juicy free range pork shoulder, topped with toucinho (lardo from the black pig) and creamy Serra cheese.
Get it every Monday-Friday lunch.
Prawn Mie Goreng - also from ‘Street Foods of Bali’ from a few nights ago. The use of the spicy Tomato Sambal & touch of Kicap Manis gives it the Indonesian touch. I swapped out the spinach and used prawns instead of chicken. I used the Chinese technique of velveting the prawns, parcooking them and keeping them aside. After the noodles are cooked, I return the prawns to the wok. This way, the prawns don’t overcook and as they cook in the same wok, the prawn flavour is still there. The recipe in the book asks for all the ingredients to be added in different stages, into the same wok. I find this technique doesn’t work in home kitchens as our flames are much smaller than street food kitchens. The vegetables end up giving out all their liquids, the flame isn’t strong enough to reduce the liquid and the fried noodles end up braising . Some noodle dishes require more sauce but fried noodles are usually drier with just some sauce clinging onto the noodles. That’s why I cook all the ingredients separately and then add them to the noodles towards the end. I also cook smaller portions so that the noodles get ‘charred’ enough. A larger wok is useless because my home gas stove flame isn’t strong enough and the outer edges of the large wok don’t retain heat as well. These are some techniques I’ve learnt over the years by being obsessed with achieving noodles and rice which are ‘dry’, unbroken noodle strands and perfectly cooked meat and vegetables. .