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Thursday 17 July 2025 13:58:05 GMT
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amwahyu2
YU :
🥰🥰🥰
2025-07-18 01:42:44
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_ranginang80
_Ranginang :
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2025-07-17 19:22:43
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rahmat98671
ℛ :
🥰☺️
2025-07-17 17:53:20
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j557161
𝗝𝙊𝙆𝙊 𝙂𝘼𝙉𝙏𝙀𝙉𝙂 :
follback dulih mbak
2025-07-18 01:35:23
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"trái tim này chỉ yêu duy nhất một người❤️...." #truonggiang #nhaphuong #giangphuong #chiyeuminhphuong #tiktok #xhhhhhhhhhhhhhhhhhhhhhhh #flypシ #dungflopnuama🥺
Únete al clan y demuestra tu talento #player #fornite #torneo #sdlsports #clandefornite #wagger #clipsfornite
Únete al clan y demuestra tu talento #player #fornite #torneo #sdlsports #clandefornite #wagger #clipsfornite
Chicken giving me a hard time 😂 . . . . . . . #snack #chicken #kitchen #viral #explore #relatable #lol
Chicken giving me a hard time 😂 . . . . . . . #snack #chicken #kitchen #viral #explore #relatable #lol
#foryou#vairalvideo#foryourpage @Beanibazari__Furi ❤️🥀
#foryou#vairalvideo#foryourpage @Beanibazari__Furi ❤️🥀
DISHES THAT STEAM - episode 6 is ginger and spring onion steamed fish with crispy garlic and chillies This is a classic Chinese restaurant dish that is so impressive it would actually turn heads at the dinner table. It’s a dish mum used to make for us, usually for special occasions, as good quality fish was quite expensive back in the day and mum always made sure to buy only the best. Steam gently so the fish is super tender, garnish with any of your favourite herbs and enjoy with a big bowl of rice 

Serves 4 For the fish:
1 whole seabass fish (descaled and degutted) 70g ginger 3 spring onions ¼ tsp ground white pepper 20g coriander 3 garlic cloves 2 red chillies Vegetable oil For the sauce: 1/4 tsp MSG 4 tbsp light soy sauce 1 tsp oyster sauce 1/2 tsp sugar Steamed rice, to serve Slice 30g of ginger into thin rounds and 40g into thin strips. Thinly slice the spring onions, keeping the white and green parts separate. In a wok, place a shallow heatproof bowl upside down. Place a heatproof plate on top of the bowl, then lay the fish on the plate. Pour enough water into the wok so it comes halfway up the side of the bowl and turn the heat to medium-high. Cut three slits on the top side of the fish. Sprinkle ground white pepper over the fish. Stuff the inside of the fish with the round ginger slices, fill the slits with the ginger strips and place the white parts of the spring onions on top. Once the water is boiling, cover the wok with a lid, turn the heat to medium-low and steam the fish for 15 to 18 minutes, depending on the thickness of the fish (the fish is cooked when the eyeball turns pale). While the fish is steaming, mince the garlic. Heat 3 tablespoons of oil in a small pot and fry the garlic until golden and crispy, set aside in a bowl. Mix the sauce seasonings in a small bowl and set aside. Once the fish is cooked, remove it from the wok and place coriander and the green parts of the spring onions on top. In a clean pot, heat 4 tablespoons of oil until lightly smoking, then pour over the fish. Pour the sauce over the fish, garnish with the crispy garlic and chillies, and serve with steamed rice. #dishesthatsteam #steamfish
DISHES THAT STEAM - episode 6 is ginger and spring onion steamed fish with crispy garlic and chillies This is a classic Chinese restaurant dish that is so impressive it would actually turn heads at the dinner table. It’s a dish mum used to make for us, usually for special occasions, as good quality fish was quite expensive back in the day and mum always made sure to buy only the best. Steam gently so the fish is super tender, garnish with any of your favourite herbs and enjoy with a big bowl of rice 

Serves 4 For the fish:
1 whole seabass fish (descaled and degutted) 70g ginger 3 spring onions ¼ tsp ground white pepper 20g coriander 3 garlic cloves 2 red chillies Vegetable oil For the sauce: 1/4 tsp MSG 4 tbsp light soy sauce 1 tsp oyster sauce 1/2 tsp sugar Steamed rice, to serve Slice 30g of ginger into thin rounds and 40g into thin strips. Thinly slice the spring onions, keeping the white and green parts separate. In a wok, place a shallow heatproof bowl upside down. Place a heatproof plate on top of the bowl, then lay the fish on the plate. Pour enough water into the wok so it comes halfway up the side of the bowl and turn the heat to medium-high. Cut three slits on the top side of the fish. Sprinkle ground white pepper over the fish. Stuff the inside of the fish with the round ginger slices, fill the slits with the ginger strips and place the white parts of the spring onions on top. Once the water is boiling, cover the wok with a lid, turn the heat to medium-low and steam the fish for 15 to 18 minutes, depending on the thickness of the fish (the fish is cooked when the eyeball turns pale). While the fish is steaming, mince the garlic. Heat 3 tablespoons of oil in a small pot and fry the garlic until golden and crispy, set aside in a bowl. Mix the sauce seasonings in a small bowl and set aside. Once the fish is cooked, remove it from the wok and place coriander and the green parts of the spring onions on top. In a clean pot, heat 4 tablespoons of oil until lightly smoking, then pour over the fish. Pour the sauce over the fish, garnish with the crispy garlic and chillies, and serve with steamed rice. #dishesthatsteam #steamfish
#vairalvideo #foryou #
#vairalvideo #foryou #

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