50 Best Shallot Ad Images in 2020 - BigSpy

FOND Bone Broth Tonics
FOND Bone Broth Tonics
FOND Bone Broth Tonics
Jackson Hole Buffalo Meat | Jackson Hole Buffalo Meat Company
Homepage | Create with Cream
Here’s a creamy twist to a Malaysian dish staple that you should definitely try!​ See recipe below and visit www.createwithcream.ph for more recipes to create at home​ ​Creamy Beef Rendang​ 6 servings​ ​ Ingredients:​ 1 ½ kg beef short ribs, cut into 2-inch pieces, blanched​ 4 cups water​ 2 pcs bay leaf​ 1 stick cinnamon​ 2 pcs whole star anise​ 3 pcs whole cloves​ 1 tsp black peppercorn​ 6 cloves garlic, peeled​ 4 pcs shallots, peeled​ 2 thumb-sized ginger, peeled​ 2 stalks lemongrass, white part sliced​ 1 pc red bell pepper, seeded​ 2 pcs red chili​ 2 tbsp vegetable oil​ 1 ½ cups coconut milk​ 2 sachets 8g MAGGI MAGIC SARAP®​ 1 tbsp brown sugar​ 1 pack NESTLÉ All Purpose Cream 125ml​ 2 sprigs cilantro​ 1 pc lime, cut into wedges​ ​ Procedure:​ 1) Place beef in a pot with water, bay leaves, cinnamon stick, star anise, cloves and peppercorn. Simmer fo while covered 1 ½ hours. Skim off fat as needed. Strain beef and discard bones. Reserve 2 cups beef broth. ​ 2) Pound garlic, shallot, ginger, lemongrass, bell pepper and chili using a mortar and pestle into a paste. ​ 3) Sauté paste mixture in oil for 2 minutes. Add beef and cook for 5 minutes while stirring once in while. ​ 4) Pour coconut milk and reserved beef broth. Season with MAGGI MAGIC SARAP® and sugar. Simmer until beef is very tender and sauce has reduced. ​ 5) Stir in NESTLÉ All Purpose Cream. Simmer for another 5 minutes. Transfer on a serving plate. Top with cilantro and serve with lime wedges.​ Tip: Beef may be replaced with chicken or goat meat in making Rendang.
Home - Tropic Co
FOND Bone Broth Tonics
FOND Bone Broth Tonics
Circulon | Non-Stick Cookware with Circles | Circulon Australia
That Shallot
YouTube
Quality Crispy Fried Onion & Crispy Fried Garlic factory from China
R.HAAN
R-HAAN would like to welcome you to “The Symphony of Thai Cuisine - Welcome to The Wisdom of Thai Herbs”. Experience the traditional tastes of the wisdom of Thai cuisine and impress with the aesthetic original tastes. . The finest ingredients and Thai herbs from all regions of the kingdom of Thailand that has existed since ancient times such as kariyat, black galingale, turmeric, Indian gooseberry, shallot, pepper, garlic, and chili. . Full of properties and health benefits such as relieve inflammation, stimulates the immune system, prevent diarrhea, balance blood pressure and blood sugar, rejuvenate, nourish the nervous system, prevent the occurrence of cancer, relieve cough, decrease the occurrence of heart disease, help dissolve blood clots, anti cellulite, eye care, and many more. . Meticulously prepared and created by chef Chumpol Jangprai, guaranteed superior quality with 2 Michelin Stars. The charm of traditional Thai cuisine presents 5 senses and 8 flavors, all together create the Samrub of resolution which would like everyone to experience. ________ . ◾️Lunch Samrub : 11:30 - 14:00 (Last Order 13:30) Price at 1,512 ++ / Pax . ◾️Dinner Samrub : 18:00 - 22:00 (Last Order 21:30) Price at 2,912 ++ / Pax (Plus, 2,800++ for optional wine pairing) . ☎️R-HAAN, please call : 095-141-5524 , 064-194-6416 , 02-059-0433-4 . ◾️Book Now : https://www.r-haan.com/en/reservation . #RHAAN #WelcomeToTheWisdomOfThaiHerbs #ThaiFineDinning #2MichelinStars #MICHELINSTAR20 #MICHELINGUIDETH #ChefChumpol #WisdomOfThaiCusine #เชฟชุมพล #ภูมิปัญญาอาหารไทย #มิชลินสตาร์2ดาว #มิชลินไกด์
Emperor Reserve
Welcome To COBS Bread Bakery
Welcome To COBS Bread Bakery
Journeys Sandwich Cafe
! While it may be true what they say about breakfast- we tend to think it should be available all day! See our full MENU and ORDER here: bit.ly/JourneysOrder Introducing 5 New LOADED Breakfast Wraps: The Texan - 135 Three scrambled eggs, ham, bacon, cheddar cheese, onions & peppers, avocado, crunchy potatoes, ketchup and adobo sauce. Mortadella Pesto Melt - 130 Three scrambled eggs, Mortadella, mozzarella cheese, crunchy potatoes, shallot, black pepper and sweet basil cashew pesto. Mr. Dean - 130 Three scrambled eggs, “Mr. Dean” sage sausage, mozzarella cheese, caramelized onion, fried shallot, crunchy potatoes, black pepper and ketchup. Spinach Feta - 115 Four scrambled egg whites, feta cheese, mozzarella cheese, roasted red pepper, sauteed spinach, onions & peppers and caramelized onions. Steak & Eggs - 155 Three scrambled eggs, shaved roast beef, cheddar cheese, caramelized onions, crunchy potatoes, ketchup and adobo sauce. ‼️ Free delivery (up to 9km) for any order over 199k for a limited time! All wraps served a la carte on a whole wheat wrap. 21 Nguyễn Văn Tráng, P. Bến Thành, Q. 1 ☎️ Hotline: 090 726 43 54 ⌚ Hours of Operation: 10:00-21:00 JourneysSandwichCafe.com
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R.HAAN
“ร้านอาหาร” เชิญคุณสัมผัสอรรถรสแห่งต้นตำรับ “สำรับภูมิปัญญาแห่งสมุนไพรไทย - เดอะ ซิมโฟนี ออฟ ไทย คูซีน” รังสรรค์อย่างพิถีพิถันด้วยวัตถุดิบชั้นเลิศ โดยเชฟชุมพล แจ้งไพร รับรองคุณภาพด้วยรางวัลมิชลิน ๒ ดาว . “กระทงทองเมี่ยงขี้เมาสมุนไพรไทย” ความกรอบอร่อยและรสชาติเผ็ดร้อน จากสมุนไพรสกัด พริก ช่วยต่อต้านเซลลูไลท์ สลายลิ่มเลือด หอม ช่วยบำรุงสมอง ลดความดันโลหิต กระเทียม ช่วยปรับสมดุลในร่างกาย ป้องกันโรคมะเร็ง . “ม้าฮ่อแมคคาเดเมียโครงการหลวงกับสับปะรดหอมสุวรรณ” ขนาดพอดีคำ คุณประโยชน์มากมายจากราชาแห่งถั่ว ช่วยบำรุงสายตา และสมอง สมุนไพรไทยสกัด พริกไทย ช่วยปรับสมดุลคอเรสเตอรอล และน้ำตาลในเลือด . “กุ้งสามน้ำลำปำเมืองลุงผัดพริกขิงสมุนไพร” กุ้งเนื้อแน่น รสหวานมันจากทะเลสาบลำปำ ผัดพริกขิงกอปรกับสมุนไพรไทยสกัด กระเทียม บรรเทาอาการไอ และป้องกันโรคหัวใจ . “น้ำพริกมะม่วงเบามันกุ้งแนมหมึกสายบางตะบูนแดดเดียว” รสชาติเปรี้ยวจากมะม่วงเบา โขลกเคล้าเข้ากับเครื่องน้ำพริกสมุนไพรไทย พริก กระเทียม หอมแดง ทานคู่กับหมึกสายบางตะบูนแดดเดียว ให้รสสัมผัสหวานกรอบ เข้ากันอย่างลงตัว . “มูสมะม่วงเมืองสยามกับเสาวรสสวนสิงห์ ทานคู่กับ ไอศกรีมนมควายสด” มะม่วงให้รสชาติหวาน กอรปกับรสเปรี้ยวของเสาวรส ทานคู่กับไอศกรีมนมควายรสหวานมัน และยังมีสารสกัด คอลลาเจน ต่อต้านริ้วรอยก่อนวัย เพิ่มข้อต่อและสุขภาพของกระดูก . “เพราะอาหารไทย คือ ยาที่อร่อยที่สุดในโลก” ร่วมสัมผัสประสบการณ์แห่งต้นตำรับอาหารไทย พร้อมดื่มด่ำบรรยากาศอันน่าหลงใหลได้แล้ววันนี้ ณ ร้านอาหาร ____________ "R-HAAN" would like to invite you to experience an authentic taste of "Wisdom of Thai Herbs - The Symphony of Thai Cuisine" meticulously created with top quality ingredients by Chef Chumpol Jangprai, 2 Michelin Stars guaranteed. . "KRATONG THONG: Crispy “Kee Mao” Thai Herbs and Rice Fish in Crispy Pastry Shell", crispy and spicy from herbs extracted. Chilli helps to anti-cellulite and break down blood clots, shallot extract helps to nourish the brain and lowering blood pressure, garlic helps to balance the body and prevent cancer. . "MA HOR: Fresh “Hom Suwan” Pineapple Morsel topped with Minced Chicken and Royal Project Macadamia" in a bite-size. Many benefits from the king of beans helps to nourish the eyes and brain. Pepper extract helps to balance cholesterol and blood sugar. . "Grilled River Prawns from Phatthalung with Stir fired Crispy Sea Fish with Chilli Paste" Prawns from Lampam lake have a dense texture, sweet flavor stir fired with chilli paste. Garlic extract helps to relieve cough and prevent the occurrence of heart disease. . Spicy Mango Chilli Paste with Aromatic Shrimp Oil and Sun Dried Octopus", sour taste from mango pound with chilli, garlic and shallot. Served with sun dried octopus, a sweet favor and crispy texture perfectly. . "Siam Mango Mousse and Singha Park Passion Fruit served with Fresh Buffalo Milk Ice Cream". Mango and Passion Fruit have the flavor of sweet and sour perfectly. Served with fresh buffalo milk ice cream which is sweet and creamy. Collagen extract helps to anti-aging and increase joints and bone health. . "Because Thai food is the most delicious medicine in the world." Experience the original authentic Thai cuisine and be impressed with the charming atmosphere at R-HAAN. . ◾️Lunch Samrub : 11:30 - 15:00 (Last Order 14:00) Price at 1,512 ++ / Pax . ◾️Dinner Samrub : 18:00 - 22:00 (Last Order 21:30) Price at 2,912 ++ / Pax (Plus, 2,800++ for optional wine pairing) . ☎️R-HAAN, please call : 095-141-5524 , 064-194-6416 , 02-059-0433-4 . ◾️Book Now : https://www.r-haan.com . #RHAAN #WelcomeToTheWisdomOfThaiHerbs #ThaiFineDinning #2MichelinStars #MICHELINSTAR20 #MICHELINGUIDETH #ChefChumpol #WisdomOfThaiCusine #เชฟชุมพล #ภูมิปัญญาอาหารไทย #มิชลินสตาร์2ดาว #มิชลินไกด์
Century Tuna Superbods
Meals are extra special when it’s healthy and done at home. Try this recipe from Andrei Ignacio Cruz. For more recipes, go to: bit.ly/CenturyTunaRecipes Don’t forget to post your Century Tuna dishes and tag us! #FishEveryday RECIPE Ingredients: 1 can Century Tuna Hot & Spicy 1 shallot diced 2 cloves of garlic diced 1/8 cup yellow bell pepper diced 1 tsp red pepper flakes 100g of spaghetti 2 tbsp parmesan cheese 1 tsp fresh parsley Procedure: 1. In a large pot of boiling salted water add spaghetti and cook until al dente (10-11mins) 2. Dice shallots, garlic, and bell pepper 3. In a pan, sauté the shallot, garlic, bell pepper, and red pepper flakes in olive oil for 1-2 minutes. 4. Add Spicy Century Tuna (liquid from can removed) to pan and cook for another 15 seconds. 5. Add cooked spaghetti directly to the pan with about 2 tbsp. of pasta water. 6. Add cheese of your choice and melt in the pan with the pasta. 7. Plate your dish and add more cheese, parsley, and freshly ground pepper. 8. Enjoy! Serves 1-2 People
Hu Kitchen
Hu Grain-Free Crackers | Unbeatable Taste. Unmatched Simplicity. We believe that simple, high-quality ingredients taste better. That’s why Hu Grain-Free Crackers only use ingredients you can actually pronounce -- like organic onion, shallot, sea salt, and organic apple cider vinegar. “Salty and satisfying, low carb and healthy! Love them!” - Marie D. (Verified Purchase) ⭐️⭐️⭐️⭐️⭐️ ✅ NO GLUTEN/GRAINS ✅ NO REFINED STARCHES ✅ NO TAPIOCA ✅ NO SUNFLOWER OIL ✅ NO SEED/“VEGETABLE” OILS ✅ NO DAIRY/SOY ✅ NO LECITHINS/GUMS ✅ NO MALTODEXTRIN
Home - Imperial Wagyu Beef
@chefryanandre's approach to #Wagyu New York Strip features two of our favorite things: browned butter and chimichurri. ~ Grilled New York Strip Ingredients: For the steak: 2 14 oz. Imperial American Wagyu Beef New York Strip Steaks ¼ cup steak seasoning (recipe below) ¼ pound unsalted butter For the chimichurri: 1 bunch cilantro ½ cup Italian parsley leaves (packed) 2 fresh jalapeños (seeded) ½ cup chopped shallot 2 teaspoons fresh thyme leaves 1 ½ tablespoons lime juice 2 ½ tablespoons lemon juice ½ teaspoon salt 2 teaspoons sugar ½ cup olive oil For the steak seasoning: ½ cup coarse sea salt 1 tablespoon cracked black pepper 2 tablespoons sugar 1 tablespoon granulated garlic 1 tablespoon granulated onion Directions: 1. For the steak sauce, mix all ingredients together in mixing bowl. Set aside. 2. Prepare chimichurri before starting steaks to allow steaks to rest in the fridge. 3. Take bunch of cilantro and cut leaves and stems off about 3 inches down from the top. 4. Pick parsley leaves from stems and measure out a ½ cup when packed down. 5. Place cilantro, parsley, jalapeños, shallot, thyme, juices, seasonings, and oil in food processor and blend until semi-smooth, scraping down sides as needed. 6. When chimichurri has reached desired texture, pour in storage container and store in fridge. 7. Light coals in barbecue pit. 8. When coals are ready, pat steaks dry using a paper towel and season generously on both sides with steak seasoning. 9. Place steaks over hot coals and sear on both sides for 3-4 minutes or until a nice crust is formed. 10. Move steaks to cooler part of the grill and close lid. 11. Allow steaks to cook with lid closed for 5-6 minutes or until desired doneness is reached. 12. Remove from grill and set aside to rest for 5 minutes before serving. 13. While steaks are resting, place butter in skillet and cook until browned and has a nutty aroma, almost smelling like caramel. 14. Remove butter from heat as soon as it is done. 15. Slice steak and top with butter and chimichurri.
R-HAAN - 2 michelin stars restaurant in Bangkok
Spudlite | By Zerella Fresh
Spudlite | By Zerella Fresh
Ivar's Seafood Restaurants & Chowder | Ivar's
Copper River Salmon has landed! Enjoy a 4-course dinner with Copper River Sockeye Salmon with sweet onion-bacon jam & Pinot Noir shallot butter. Serves 2-4 people. Order online only for Tues-Sat pickup or delivery from Ivar's Acres of Clams, Salmon House or Mukilteo Landing. http://ivars.com/familydinners
Woolworths TASTE Magazine
Thanks to a genius trick with stale bread, this is the quickest quiche you’ll ever make! Ingredients: 8 - 10 slices of stale bread 2 -3 T butter, melted 1/2 onion (or shallot), finely chopped 1 T olive oil 6 free-range eggs 200 g cheddar cheese, grated 150 g chopped ham (or cooked bacon) 1 cup cream Salt and pepper, to taste A pinch of nutmeg Method: 1. Preheat oven to 180c 2. Using a rolling pin, roll out the slices of bread to flatten them. Line approx. 30cm pie dish with the bread overlapping the sides and brush generously with melted butter. 3. Fry the onion in the olive oil, set aside to cool for a minute. 4. Mix together the eggs, grated cheese and chopped ham or bacon. 5. Add the cream and stir to combine. Season with salt and pepper and ground nutmeg 6. Pour into crust base and bake for 45 minutes until set.
Osikunya
Create an Ecommerce Website and Sell Online! Ecommerce Software by Shopify
Create an Ecommerce Website and Sell Online! Ecommerce Software by Shopify
Create an Ecommerce Website and Sell Online! Ecommerce Software by Shopify
Prime Range Meats
Here's another stunning recipe from Ma Jones. We did this one a few months ago, but thought we'd put it back up as we have quite a few more followers now! Enjoy! Sous Vide Prime Range Beef Fillet finished on charcoal Serves 6 people 1.2kg Beef fillet - with chain removed ½ C Chimichurri Marinade: 1 sprig Rosemary 6 sprigs Thyme Lemon zest 3 Garlic cloves - thinly sliced 1-2 pinches of Dried Chilli Flakes Flakey sea salt Olive oil Equipment Sous vide precision cooker Large reusable Vac-pack bags or wide plastic wrap Charcoal Barbeque Gently remove beef from its vac-pack bag. Place it on a tray and use paper towels to pat dry and remove excess blood. Use a sharp knife to trim off any sinew that might be left on the fillet. Cut rosemary stalk into 4 and place into a bowl with a swig of olive oil, lemon zest, sliced garlic, chilli flakes and a big pinch of sea salt. Massage into the beef. Seal Beef in a large vac pack bag or wrap in plastic wrap, make sure it is airtight. Place in the fridge to marinate for at least 2 hours, remove from the fridge 45 minutes before sous viding. Fill a large pot with warm water and attach the precision cooker to the side, make sure that the water level is correct. Set temperature to 56°C. Add sealed beef to the water bath once it has reached the correct temperature. Cook for 1½ hours. While the beef is sous viding fire up the barbie. You want the coals to be really hot, we’re looking to sear the beef and add a smokey flavour as quickly as possible, its already cooked via the water bath so we don’t want it overcooked. Remove beef from the water and unwrap. Place on a wire rack with a tray underneath. Pat dry with paper towels and brush off any rosemary and thyme, as this will burn on the hot coals, season with salt and rub with a splash of olive oil. Place beef on the grill and sear evenly. Don’t close the lid as it will become too hot and the beef may overcook. Rest on the wire rack for 10-15 minutes, brush fillet with lashings of Chimichurri and slice to serve. Roast Eggplant with Tomato Salsa & Goats Feta Serves 6 - side dish 3 large Eggplant Olive oil Flakey Sea salt 50 gms Goats feta ½ C Hummus – your choice Preheat the oven 200°C Cut the tops off the eggplants and halve, cut each half into quarters. Line 1 large or two medium sized baking trays with baking paper. In a large bowl toss eggplants in a glug of olive oil and couple of good pinches of sea salt, place on trays and roast for approximately 20 minutes or until they’re golden brown and cooked through. Allow them to cool to room temperature. Tomato, Cucumber & Lime Salsa This salsa is a constant condiment on our table during summer, perfect for grilled meats, salads, tacos and as a dip for corn chips. Normally I keep the base the same but add chilli or diced avocado to give it more zhoosh. 4 large vine ripened Tomatoes 1 small Shallot or ¼ of a cheek of red onion 2 Garlic cloves - crushed 1 Lime, juice only ½ Cucumber Fresh Coriander - to taste 1 Tbsp Olive oil Flakey Sea salt Small Basil leaves Mint tips Place finely diced shallot into a small bowl with lime juice and garlic, set aside for 15 to 20 minutes. Lime juice will cook them slightly, removing their sharp raw taste. Cut tomatoes into ¼ and remove the seeds. Finely dice the tomatoes and place in a bowl. Cut cucumber into ¼ and also removed their seeds, finely dice and add to the tomatoes. Season with sea salt and set aside for 10 minutes, until the salt has removed some of their excess water. Strain out water. Fold the shallot mixture and tomatoes/cucumbers together. Thinly slice the coriander and fold into the rest of the salsa, I use a small handful. Mix in olive oil and set aside for 20 minutes for the flavours to combine. Check the seasoning before serving. Keeps for 1-2 days refrigerated. On a serving platter dollop spoonfuls of hummus, arrange eggplant on top and use a slotted spoon to scatter the salsa. Crumble the feta in your fingers and add to the dish. Garnish with basil leaves and mint tips, tear tips if too big. Enjoy!
Harvest in Summer 夏日の收成
好消息❗好消息❗好消息❗ #免费送新鲜蔬菜上门 #freedelivery #低消费就能送货 我们照顾您的安全与健康,再配合国家实施新冠肺炎疫情阻止蔓延政策, 全力推出免费送新鲜蔬菜上门‼️‼️‼️ 13/4最新有机菜单 13/4 Latest Organic Vegetables List ✅我们只送 Kepong 和 Selayang (We only deliver to Kepong and Selayang areas) ✅最少订购 RM100才送货加免运费 (Purchase above RM100 for free delivery) ✅我们只接受 “Harvest In Summer” 私讯下单 (We ONLY accept order through “Harvest In Summer” inbox) 有机菜单 (Menu Lists): 1) 四季豆 (French Bean) RM2.00/100g 2) 羊角豆 (Lady Finger) RM2.00/100g 3) 青龙菜 (Royale Chives) RM5.00/pkt 4) 菜心 (Sawi) RM1.60/100g 5) 油麦 (Romaine Lettuce) RM1.80/100g 6) 皇京白菜 (Chinese Bak Choy) RM1.60/100g 7) 菠菜 (Spinach) RM1.80/100g 芥兰 (Kailan) RM1.80/100g 9) 芫菜 (Byam Hijau) RM1.50/100g 10) 红芫菜 (Bayam Merah) RM1.50/100g 11) 番薯叶 (Sweet Potato Leaves) RM1.50/100g 12) 生菜王 (Chinese Lettuce) RM2.00/100g 13) 小白菜 (Mini Bak Choy) RM1.60/100g 14) 豆苗 (Pea Sprout) RM7.00/pkt 15) 包菜 (Cabbage)RM2.00/100g 16) 甜菜根 (Beet Root) RM2.80/100g 17) 樱桃小番茄 (Cherry Tomato) RM2.00/100g 18) 大蒜 (Leek) RM2.80/100g 19) 菜旦 (Choy Dam) RM1.80/100g 20) 白萝卜 (Radish) RM1.20/100g 21) 红萝卜 (Carrot) RM2.00/100g 22) 羽衣甘蓝 (Kale) RM3.80/100g 23) 日本青瓜 (Japanese Cucumber) RM2.00/100g 24) 有机金瓜 (Organic Pumpkin) RM10/kg 25) 日本金瓜 (Japanese Pumpkin) RM28/kg 26) 番茄 (Tomato) RM2.00/100g 27) 卢笋 (Asparagus) Grade AA (Purple) - RM4.50/100g Grade AA - RM4.00/100g Grade B - RM2.80/100g Grade C - RM2.00/100g 28) 有机金针菇 (Organic Certified Enoki Mushroom) RM4.00/pkt 29) 有机杏鲍菇 (Organic Eryngii Mushroom) S size - RM3.50/100g L size - RM3.50/100g 30) 珍珠黄白玉米 (Sweet Corn) RM6/pcs 31) 白玉米 (White Corn) RM5.50/pc 32) 小辣椒 (Chili Padi) RM3.00/100g 33) 椰菜花 ( Brocolli ) RM2.50/100g 34) 包菜花 (Cauliflower) RM2.50/100g 35) 有机手工白豆腐 (Organic Handmade Plain Toufu) RM3.80/Pkt Poultry Lists: 1) 山水非洲魚 (黑) RM18/kg 2) 山顶有机马草鸡 (100 days) (Organic Certified Chicken) RM30/kg 2) A 级走地鸡 (Grade A Free Range Chicken) RM28/kg 3) 文冬豆腐卜 (Bentong Taofu Pok) RM5/pkt 4) 文冬酿豆腐卜 (Bentong Stuff Taufu Pok) RM12/pkt 5) 文冬姜(AA) (Bentong Ginger: Grade AA) Rm2.50/100g 6) 文冬姜 (Bentong Ginger) RM2.00/100g 7) 菜园鸡蛋 (Free Range Egg) RM1/pc Others: 1) 小红葱 (Shallot) RM1.30/100g 2) 洋葱 (Red Onion) RM1.20/100g 3) 大葱 (Yellow Onion) RM5.00/kg 4) 黑蒜 (Black Garlic) RM1.80/100g 5) 薯仔 (Potatoes) RM5.00/kg 6) 红薯 (Red Potato) RM5.00/kg 7) 椰子油 (Cocunut Oil) 2Litre - RM42.00 1Litre - RM22.00 “家酿“ 豉油皇 Supreme Thick Soy Sauce (450ml) – RM22.00/btl 9) 传统生抽 Traditional Light Sauce (285ml) - RM10.50/btl 10) 特级生抽 AA Light Sauce (450ml) - RM13.00/btl 11) “家酿“ 黑酱油 Premium Dark Sauce (375ml) - RM11.50/btl 12) “家酿“ 酱油头 Super Soy Sauce (325ml) - RM11.30/btl 13) “家酿“ 传统式豆酱 Traditional Bean Paste (450ml) – RM9.50/btl 14) 有机豆酱 Organic Bean Paste (250ml) - RM11.90 15) Organic Moringa (60tbls) - RM30/btl 16) 吴妈辣椒酱 Mama Goh's Homemade Chili Paste (200ml) - RM11.90/btl 17) 何老太花生 (Ho Granny Peanut) RM10/4 pkts ✅订单确认后2天内发货 (Once order confirmed, your goods will be delivered within 2 days) ✅我们只接收网上支付(We ONLY accept online transfer) 亲爱的顾客,请写下您的订单我们将会尽快确认您的订单。 Dear customer, please place your order here we will process and confirm your order as soon. 名字 (Name) 联络号码 (H/P No): 地址 (Full Address): 订单与数量 (Order here with quantity) : 1) 2) 3) 4) 5) 我们确认订单后会处理和计算总价钱给您,收到总价钱后请回复 "confirm order" ,我们将会安排发货。 We will send you the total amount once you’ve confirmed the order with us, please reply “confirm order” to proceed your order with delivery. ✅ 订单少于RM100 会另加邮费 (根据地区计算) ✅ Delivery fee will be added with order below RM100 (according to area)
Protokoll Berlin
These are some crazy time afoot and I'm sure we're all missing how things used to be, especially in regards to our social life. Let's try and bring back a little slice of that within the current safety restrictions. We're going to try doing a pickup or delivery only pop-up at Protokoll this weekend. We're also going to do a repeat of those meatball subs you all seemed to love eating as much as I loved making. They also go down REAL NICE with your favourite offerings from Protkoll in a growler to take home THA RULES: - Social distancing restrictions will be enforced, 1.5m between people. - Groups must be within the Sith Rule of Two. - PLEASE be prepared to use contactless payment. - We will try to set up a pick up window to reduce contact. Here's the deal for the food: Meatball subs >>> €7 Dry aged beef and free range pork, self ground and seasoned with shallot, black pepper and sea salt are half roasted in a low oven. They then finish cooking in a Salsa di Pomodoro (Marinara sauce) which is made with San Marzano tomato, fresh basil and oregano and a touch of dried chilli flakes. That gets spooned onto fresh side-split hoagie rolls, topped with sliced provolone and toasted in the oven until the bread is crispy and the cheese is gooey. Finally, finishing it with fresh Pecorino Romano and a fresh basil and garlic oil. For me, that's as good as it gets. The vegan meatballs will get the exact same treatment but will be made from Next Level mince and will be topped with a cheddar style vegan cheese. Gluten Free is available, as always. And, as usual, my handmade kettle chips are available along with some chocolate and hazelnut brownies for after. Hop!
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The Maya Kitchen
Check out these sweet treats disguised as savory street food! Trick your friends with these expectation-defying desserts designed to resemble a completely different dish! Join us in our upcoming workshop and bring out the food illusionist in you. Register by sending us a message or call (02) 892-1185. #TheMayaKitchen #UncomplicatedCooking
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Boutique officielle – MagiCrea
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Teresa's Function and Meeting Facilities
Easter Brunch Buffet at Teresas at Hillview in North Reading 149 North st, North Reading Taking reservations from 10am-230pm 978-276-0044 x601 or 602 Breakfast Pastries and breads Fresh Fruit Salad Juice Scrambled eggs Bacon and sausage Waffles with syrup, butter, strawberries and whipped cream Garden Salad Homemade Rigatoni Sorrentina Chicken Piccatta Baked Haddock with Ritz Crumbs Tri-colored Potatoes Seasonal Vegetables *****Carving Stations***** Herb Roasted Sliced Beef Pineapple Glazed Ham Teresas famous desserts and sweets includes: coffee and tea Adults $39.95 Children $16.95 (under 2 years old is Free) Prices do not include tax and administration fee