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#smashpoprates 7.5/10: Farmer's Pancake Breakfast.
Sunny side up, pancakes, hash brown, chicken ham, button mushroom & salad.
Great presentation, love the combo of crunchy, chewy and fluffy texture of every bite from the ingredients. Portion is smaller than expected for the price. RM23
No, it’s not easy.
Everything that’s worth having, isn’t.
I have been struggling with bloating since I was a kid and as I grow older, the issue is becoming more apparent and now each time after I eat, I feel really uncomfortable.
I’ve seen quite a number of gastro doctors and they all gave me similar advice; cut down on dairy and processed/oily food, refined sugar, alcohol, etc as these madderf*ckers are the contributing factors to my bloating problem.
They also told me to eat slower and to take smaller meals.
I never really listened to their tips and just did as I pleased, which most certainly had it’s consequences - me feeling extremely sluggish and unproductive when I consume certain foods.
I know eating tasty but unhealthy food can immediately put us in a better mood, but this instant gratification doesn’t serve me and my body in the long term.
So, I’ve decided to change up my meals to strike a more balanced diet which eliminates a big portion of foods that I really enjoy; desserts and beverages containing dairy.
To be honest, it’s a challenge. My body is currently fighting its own battle trying to adapt to this new pattern and I find myself feeling hungry and craving for sugary food!
Therefore, fruits are now my go to whenever I crave for something sweet!
The upside of this challenge is that, my stomach feels better and less bloated now so I hope to be consistent with this pattern!
I’m also on a journey to getting stronger and fitter through fitness!
A lot of people ask how I find motivation to exercise, especially on bad days.
Actually, all you need to do is to be stronger than your excuses! Make fitness a non-negotiable.
On lazy days, I force myself out of bed, change into my gym wear and blast my ‘Beast Mode’ playlist out loud! This usually does the trick for me!
As much as I try to commit to working out at least 5 times/week, I fail to adhere to it sometimes, but you know what, I never give up.
I just keep trying and trying.
Fitness is a lifelong commitment and I can assure you, only good things come out of it!
I want to be able to have the energy to continue to lead a healthy and active life even when I’m in my 60’s ✌🏾
#fitnessgirl
Today's Lunch Was All About Nasi Lemak-Licious Dishes From Kampung Contemporary Dining, a Melaka Nyonya Restaurant from PJ 💞💞
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Feast your eyes 'cukup-cukup' on this BESTSELLER MCO Value Nasi Lemak Dishes that come with sides of Pork Rendang or Unique Favourites Babi Cili Garam Pork! 😋😋
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Priced from RM 12.90 onwards, each dish is served with a generous big portion of the porky goodness of spicy pork dish, fragrant Basmathi Coconut rice, crispy Ikan Bilis, one boiled egg or omelette, peanut & special Sambal. 🍛🍛
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The Pork Rendang is so-so delicious - the aromatic rendang flavour cooked with fresh herbs & spices penetrated into the tender organic pork thus making it very delectable to eat. The Sambal, on the other hand, is not too spicy with a mixture of sweet & savoury! 😍😍
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Food In Frame ~ MCO VALUE Nasi Lemak
✴️VALUE Pork Rendang Nasi Lemak RM 12.90
✴️Pork Lard Nasi Lemak With Babi Cili Garam RM 25
✴️Classic Nyonya Chang RM 8
✴️Spicy Dried Shrimp Nyonya Chang RM 9
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Oh yes, they're offering value-added MCO SPECIALS now with:
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✅ Kampung VALUE Nasi Lemak (Smaller portion, no lard) RM 11.90
✅ Nyonya Dumpling Gift box with fresh flower box 娘惹粽 RM 48
✅ Nyonya Signature Kuih Box RM 38
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Find the menu at 👉👉
https://drive.google.com/.../18HGu9a9tl7vo1vjppJs.../view...
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You can Order Online Now At 📱📱 https://kampungcontemporarydining.beepit.com/
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WhatsApp To Order Delivery 📲📲 https://wa.link/kzjo0n
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#FollowMeToEatLa
#KampungDining
#NasiLemak
#NyonyaFood
#NyonyaCuisine
For this episode, we went to The Line to destroy their AYCE Luxury Seafood Buffet! The Line is a Buffet Restaurant at the luxurious Shangri-La Hotel that serves food from a wide variety of cuisines, allowing you to sample Indian, Thai, Western and Singaporean cuisine all at one location. They also have themed nights like Japanese and Seafood Harvest, and in this video, we came on Seafood Harvest night. We have a GIVEAWAY for 1 Dining Voucher for Two, details on my IG post (@zermattneo)
Due to Covid-19, there is no longer a buffet spread to choose from but a menu where you order by dish, a la Minute. They conveniently provide a QR code which you can scan with your phone and order. Their Seafood Platter caught our eye but it turned out to be rather small (intentionally on their part) and would have taken us forever while greatly inconveniencing the staff to serve us an adequate quantity. They graciously acceded to our request for a bigger portion and wheeled out a humongous bowl filled with all the components of the Seafood Platter and with additional Sashimi.
The Giant Seafood Platter consisted of Boston Lobsters, Prawns, Mussels, Oysters, Snow Crab Legs, Snow Crab Claws, Clams and Scallops. It came garnished with lemons and 3 types of sauces, a vinegar sauce, a tabasco-based sauce and a cocktail sauce. While the seafood were largely fresh and juicy, they came with a fluctuating quality. Some were cooked to perfection while others were overdone and rubbery. The prawns were the best part, plump, rarely overcooked and went heavenly with the cocktail sauce.
Furthermore, we sampled the breadth of the options at this buffet, ordering the Western, Singaporean and Lebanese options plus dessert. The standouts would be the Wagyu Beef Bolognese and the Sambal Sotong. The pasta was al dente and the meat sauce was rich with a faux creaminess developed by hours on the pot. The sambal sotong was extremely tender and heavily coated in a delicious, spicy dressing while also pairing well with the sweet and vinegary sauce that came with it.
However, some of the food were rather disappointing like the Oyster Omelette, which was rather bland and came without the signature Oyster Omelette chilli sauce. The Angus Sirloin was also nothing to shout about, a touch on the under seasoned side and lacking flavour. The desserts were the most consistent, all of them being above average at the minimum. I enjoyed the Salty Caramel Choux Puff and the American Cheesecake. The Durian Cake would be a real treat for durian lovers as it had an intense durian flavour to it.
All in all, I certainly ate my money’s worth for a $120 Seafood Buffet. Although there were highs and lows, I still enjoyed the experience and pushed myself to destroy this buffet. The portions here are on the smaller side so as to allow you to order a greater variety and sample as many dishes that The Line has to offer. If you are feeling ravenous yet uncertain about what exactly to eat, look no further than the buffet at The Line!
Visit The Line at:
22 Orange Grove Rd
Lower Lobby, Tower Wing
Singapore 258350
Connect with us!
Facebook - https://www.facebook.com/zermattneofls
Instagram - http://instagram.com/zermattneo
http://instagram.com/teegongborpi
Use code ZERMATT for 58% off ALL Myprotein products.
For those that are interested in doing ZenyumClear™️ Aligners:
https://bit.ly/zermattneo-yt
Use code ZERMATT100 for special discount!
Hair Sponsor - Toliv Salon
5 Purvis Street, #01-03, Singapore
https://www.facebook.com/tolivboutique
Hi, I am Keith, a hair stylist who dreamed big.
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Subscribe now
https://reurl.cc/qmgvZR
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This was the very first full English-Spoken video I produced so far, so please enjoy :) Long story short, this video was talking about my 2020, just hoping this could bring you some zest and warmth we all in need of.
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Spacial thanks to one of my instructor, Lyndi, back in Vancouver @Blanche Macdonald Centre for the approval of quoting her in the video, and I found this paragraph she mentioned when I was in the school really inspired. I have narrated a small portion into my video and here's the full version beneath.
Sometimes it's challenging to get your foot through the big fashion door at first, so look for smaller doors to go through first! It's a marathon, not a sprint. You will constantly be working to progress your fashion career. It all comes back to your network, who you know, the working relationships you build, your reputation, and do people enjoy working with you. Be kind to everyone around you, and don't be afraid to do something a bit different as you push your career forward. No experience is ever wasted!
Hoping to light you guys up during this hard time.
嗨，我是開開 or you can call me Keith，一名髮型師並有著大大的夢想。
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馬上訂閱！https://reurl.cc/qmgvZR
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我的 Instagram
http://www.instagram.com/keithtseng
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我的上一支影片：https://youtu.be/t-tA-eRFp_8
[頭髮大改造] 開開嘗試韓系飛機頭+整理飛機頭技巧大公開 (中字CC)
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長話短說，這是我的2020年，希望能夠在2020年末帶給你們一些溫暖與希望
ぜひ作ってみてくださいね！
炊飯器でシカゴピザ
5.5合炊きの炊飯器 1台分
材料：
■ピザ生地
薄力粉 250g
牛乳 150ml
ベーキングパウダー 小さじ2
砂糖 大さじ1
塩 小さじ1/2
オリーブオイル 小さじ1
■トッピング
ピザソース 100g
玉ねぎ（薄切り） 1/2個
トマト（輪切り） 4枚
ピーマン（輪切り） 1個
モッツァレラチーズ 200g
サラミ 5枚
コーン 50g
作り方：
1.ボウルに薄力粉、ベーキングパウダー、砂糖、塩を加えて混ぜ合わせる。
2.牛乳を加えて生地がまとまるまで捏ね、オリーブオイルを加えてなめらかになるまで捏ねる。
3.生地を2等分し、炊飯釜の直径より少し大きめに伸ばす。炊飯釜の内側にオリーブオイルを少量塗り、生地を入れて底に押し広げる。
4.生地の底と側面に半量のピザソースを塗り、チーズ、玉ねぎ、ピーマンをのせる。
5.残りの生地をかぶせて、残りのピザソースを塗り、チーズ、コーン、トマト、ピーマン、サラミ、チーズの順にのせ、普通炊きで炊飯する。（爪楊枝を刺して生地が付いてこなければ焼き上がり。）
6.炊飯釜から取り出して、好みの大きさに切り分けたら、完成！
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Chicago-Style Rice-Cooker Pizza
Servings: 6-8
INGREDIENTS
Dough
250 grams all-purpose flour, plus more for dusting
2 teaspoons baking powder
1 tablespoon sugar
½ teaspoon kosher salt
150 milliliters whole milk
1 teaspoon olive oil, plus more for greasing
Toppings
100 grams pizza sauce, divided
200 grams shredded mozzarella cheese, divided
½ white onion, sliced
1 green bell pepper, seeded and sliced crosswise, divided
50 grams corn
4 tomato slices
5 salami slices
PREPARATION
1. Make the dough: In a large bowl, combine the flour, baking powder, sugar, and salt. Mix well.
2. Pour in the milk and stir well with a spatula, then knead with your hands until the dough starts to come together. Add the olive oil and knead the dough into a ball.
3. Turn the dough out onto a lightly floured surface. Cut off ⅓ of the dough and shape into a ball. Set aside. Shape the larger dough portion into a ball and roll out to a round that will fit inside your rice cooker, about 12 inches (30 centimeters) in diameter and ¼-inch (5-millimeters) thick. Roll out the smaller dough portion to a circle about 8 inches (20 centimeters) in diameter and ¼-inch (5-millimeters) thick.
4. Brush the rice cooker insert with olive oil. Place the large dough round in the insert so it’s flush against the bottom and comes up the sides. Spread 50 grams of pizza sauce evenly over the dough. Top with 100 grams shredded mozzarella, the onion, and ½ of the sliced bell pepper.
5. Lay the smaller dough circle over the top and pinch the edges of the dough together to adhere.
6. Top with the remaining 50 grams pizza sauce, 70 grams shredded mozzarella, the corn, tomato slices, remaining sliced bell pepper, the salami, and the remaining 30 grams of shredded mozzarella.
7. Place the insert in the rice cooker and cook for 40 minutes, until the dough is cooked through and golden brown.
8. Remove the insert from the rice cooker. Using a spatula, carefully remove the pizza from the insert, then slice and serve.
9. Enjoy!
Smaller plates = smaller portions. Portion control can be as easy as changing the size of the plate you use. Dr. Noha Polack of Progressive ... ... <看更多>
smaller portion 在 How To Eat Smaller Portions - YouTube 的必吃
In this video, I'm going to tell you how to eat smaller portions. I'll talk about portion control, eat smaller portions, and a healthy plate ... ... <看更多>