@wearetheoverlap: “A bit of luck… You need it.” 🤷‍♂️ Jamie Carragher reflects on the key factors behind Liverpool’s 2005 Champions League victory. 🏆 #jamiecarragher #liverpool #championsleague

The Overlap

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Thursday 19 September 2024 18:00:40 GMT

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AHK🇵🇰💫 :

first

2024-09-19 18:06:29

0

@RonalMunian🌻MsLFC :

YNWA👌♥️♥️♥️

2024-09-19 18:11:11

4

jpeterson12 :

Liverpool does have a champions league Aura, it would be bigger, but I think peoples perception of the champions league is skewed from Real Madrid wins

2024-09-20 21:55:17

2

Natalie Banham :

😁😁😁

2024-12-01 01:01:16

0

ابرهيم عظذ :

🥰🥰🥰

2024-09-19 18:48:32

0

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Kolo mee ! One of my favourite noodle dishes from Sarawak (Borneo, East Malaysia) 🪷 traditionally served with char siu, wontons and fish balls, this is a simplified homestyle version by @mamajoleneyu *mum cooks by eye, no measurements, so the sauce ingredients below are a best estimate!* Serves 2 For the pork: 150g pork mince 3 cloves garlic (minced) 1/4 tsp white pepper 2 tsp chicken bouillon powder 2 tbsp light soy 1 tbsp Shaoxing wine For the sauce: 3 tbsp shallot oil 1 tbsp sesame oil 1 tsp sugar 1 tbsp oyster sauce 1 tsp fish sauce 1/2 tsp white pepper 1/2 tbsp chicken powder 1 tbsp lard 1 tbsp light soy 2 tbsp dark soy 2 portions of noodles 1 banana shallot (sliced) 100g spinach 2 links of Chinese Sausage Fry minced garlic with 3 tbsp veg oil, add pork mince with white pepper and chicken bouillon powder and fry for until cooked, then add soy sauce and Shaoxing wine and fry for another minute. Blanch the spinach for just 20 seconds. Cook noodle according to package instructions then soak in cold water to prevent further cooking. Fry shallot with 3 tbsp veg oil oil until golden, set aside on a paper lined towel but saved the oil for the sauce. Fry sliced Chinese sausage in a separate pan until lightly crispy, set aside. Mix all the sauce ingredients in a clean pot and let it simmer for just a few mins then divide between two bowls. Toss noodles in sauce. Top with pork, spinach, Chinese sausage, crispy shallots, spring onions and red chillies.

Kolo mee ! One of my favourite noodle dishes from Sarawak (Borneo, East Malaysia) 🪷 traditionally served with char siu, wontons and fish balls, this is a simplified homestyle version by @mamajoleneyu *mum cooks by eye, no measurements, so the sauce ingredients below are a best estimate!* Serves 2 For the pork: 150g pork mince 3 cloves garlic (minced) 1/4 tsp white pepper 2 tsp chicken bouillon powder 2 tbsp light soy 1 tbsp Shaoxing wine For the sauce: 3 tbsp shallot oil 1 tbsp sesame oil 1 tsp sugar 1 tbsp oyster sauce 1 tsp fish sauce 1/2 tsp white pepper 1/2 tbsp chicken powder 1 tbsp lard 1 tbsp light soy 2 tbsp dark soy 2 portions of noodles 1 banana shallot (sliced) 100g spinach 2 links of Chinese Sausage Fry minced garlic with 3 tbsp veg oil, add pork mince with white pepper and chicken bouillon powder and fry for until cooked, then add soy sauce and Shaoxing wine and fry for another minute. Blanch the spinach for just 20 seconds. Cook noodle according to package instructions then soak in cold water to prevent further cooking. Fry shallot with 3 tbsp veg oil oil until golden, set aside on a paper lined towel but saved the oil for the sauce. Fry sliced Chinese sausage in a separate pan until lightly crispy, set aside. Mix all the sauce ingredients in a clean pot and let it simmer for just a few mins then divide between two bowls. Toss noodles in sauce. Top with pork, spinach, Chinese sausage, crispy shallots, spring onions and red chillies.

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