Slim Body Advisor -AUS 2.1

25/03/2022

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Easy Mexican Street Corn 😋😋🔥🔥
through for the recipe: https://landsfood.com/?p=1466

25/03/2022

Char Siu Honey- Stewed BBQ Chicken 😋
INGREDIENTS :
3 chicken leg quarters .
1/2 Tbsp honey.
2 1/2 Tbsp light soya sauce.

24/03/2022

SUPER EASY INSTANT POT CHAR SIU RIBS😋
INGREDIENTS
1 big slab pork ribs or spare ribs about 2 1/2 to 3 lbs
Ingredients to grind:
1 small onion or 3 Tbsp onion powder
5 cloves garlic or 2 tsp garlic powder
Char siu sauce:
1 cube red fermented bean curd optional, mash with a fork and get about 2 Tbsp of the juice
3 Tbsp hoisin sauce
1 Tbsp oyster sauce
1 Tbsp cooking wine
3 Tbsp brown sugar
3 Tbsp honey
1 tsp five-spice powder
Salt to taste
INSTRUCTIONS
1. PREPARE CHAR SIU SAUCE (IF YOU PLAN TO FINISH COOKING IN THE OVEN)
Place onion and garlic in a food processor and finely chop them. Mix this with the rest of the char siu sauce ingredients and transfer to a saucepan. Cook this over medium heat until sugar melted and the sauce is bubbly. Remove from the heat.
2. PRESSURE COOK THE RIBS
Pour in 1 cup of water into the inner pot of instant pot. Place a trivet in there and place the ribs in a standing position. Cover the lid and press “pressure cooker” and make sure it’s on high pressure. Set timer to 30 minutes. If you really want it to fall off the bone tender, 40 minutes will do. Once the timer is done, wait 10 minutes and then release pressure.
3. TO FINISH COOKING IN THE OVEN: BROIL THE RIBS
Transfer to a rimmed baking sheet lined with aluminum foil, bone side down.
4. Brush with half of the char siu sauce all over.
5. Let the ribs broil on low until the sauce is bubbling and have a nice brown but not burn. Remove from the oven and brush with the remaining sauce and serve.
6. Let the ribs rest for 10 minutes and then cut into individual ribs
7. Place onion and garlic in a food processor and finely chop them. You can skip this if you use powdered onion and garlic. Mix this with the rest of the char siu sauce ingredients in a large skillet or wok. Cook this over medium heat until sugar melted and the sauce is bubbly
8. Add the ribs to the sauce and gently stir to coat the sauce on the ribs. Let them cook for few minutes until the sauce starts to get sticky and reduced
9. The ribs came out tender and we just couldn’t stop licking those fingers!! This is how they look like if you finish cooking them on the stove

24/03/2022

This is why we choose Frusso As our slimming weight supplement 😇
As its very effective and will see results fast❤️

24/03/2022

SEMUR AYAM KENTANG KECAP (CHICKEN POTATOES SMOOR)😍
INGREDIENTS
1 kg bone-in drumsticks You can use other cut of chicken
600 gr potatoes peeled and cut into 2-inch pieces
2 Tbsp cooking oil
Water see instruction below for the amount
Grind ingredients:
1 small purple onion or 8 shallots
5 cloves garlic
1 inch fresh ginger
Seasonings:
4 Tbsp kecap manis
1 Tbsp soy sauce
¼ tsp ground white pepper
2 Tbsp coconut sugar or use brown sugar
1 tsp sugar
Salt to taste
HOW TO MAKE SEMUR AYAM FROM SCRATCH (STOVE TOP OR PRESSURE COOKER)
1. Place purple onions (or shallots), ginger, and garlic in food processor
2. Grind into fine pieces
COOKING (ON THE STOVE OR INSTANT POT)
1. Preheat cooking oil in a pot (or inner pot of Instant Pot)
2. Add the ground aromatics and stir fry until really fragrant, about 3 minutes
3. Add the chicken pieces
4. Add spices and herb (coriander powder, nutmeg powder, bay leaves)
5. Add seasonings (kecap manis, coconut sugar, salt)
6. Add liquid
For pressure cooker, I only add 1/4 cup of water. The chicken will let out lots of liquid too later. If you are cooking on the stove add about 4 cups of water
7. Pressure cook on high for 18 minutes (for large drumsticks) and then release pressure immediately after. For stove-top, bring to a boil and then lower the heat to let chicken simmer until cooked through, 20-30 minutes (depending on what cut of chicken you use)
8. 10 minutes before the end of cooking time on the stove, add in potato pieces. For pressure cooker, once you have release pressure, remove the chicken pieces to a serving platter, but keep the juices in the pot. Turn on saute mode and add potato pieces in and cook for another 10 minutes until potatoes are soft but not mushy

24/03/2022

Having my lunch with my colleagues 🥰 The food is nice at Sydney Fish Market😍. I can eat all I want because I have Frusso to maintain my weight ❤️

24/03/2022

24/03/2022

Receive customer payment for 3 boxes FRUSSO complete treatment 😍
She is so excited can’t wait to have it ☺️
Have you placed your order ? Place your order now and get it as soon as possible 🥰

24/03/2022

Broccoli and Cauliflower are so similar in how they look and how they grow. Heck, they're even often served together. So, it's easy to see why people
may think of cauliflower as a "white broccoli." They are both cruciferous vegetables and family members from the Brassica oleracea plant species. Both vegetables also originated from Europe's Mediterranean region.
There's no doubt that both veggies are healthy and packed full of nutrition. They contain some of the same nutritional structures, many vitamins and high fiber. however, broccoli contains more than cauliflower and also contains vitamin A, which
cauliflower does not have. But, cauliflower has lower calories than broccoli.🧐

24/03/2022

Healthy breakfast ideas 😍

24/03/2022

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New Fresh Batch Of Frusso Available Now !
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24/03/2022

STEAMED BBQ PORK BUNS😋
INGREDIENTS
400 gr Chinese bbq pork about 1 lb, dice into small pieces. See notes
1 Tbsp cooking oil
1 small onion peeled and finely chopped
1 tsp ginger grated or finely chopped
1 tsp red yeast rice powder optional, for red color
Seasonings for filling:
1 Tbsp oyster sauce
1 Tbsp soy sauce
1 Tbsp hoisin sauce
1 tsp dark soy sauce optional
3 Tbsp sugar
1 tsp sesame oil
Salt to taste
2 Tbsp all-purpose flour
Making the filling (can be made ahead):
1. Mix all the ingredients for seasonings, except for the flour, in the bowl. Set aside. Preheat your wok or skillet over high heat. Add in the oil. Add onions and ginger and saute until fragrant and soft, about 3 minutes. Add the BBQ pork (or uncooked chicken meat if that' what you are using, and cook until they turn opaque in color). Pour in the seasonings and red yeast rice powder (if using) and stir to mix. Sprinkle in the flour. The pork mixture will start to thicken and glue together. Have a taste and add more sugar if needed. It should be more sweet than savory. Turn off the heat and let it completely cool before wrapping
2. Once you have the basic steamed buns dough , divide the dough into 12 equal pieces. Lightly flour your work surface. Work with one dough at a time and cover the rest. Flatten the dough with your palm and then use a rolling pin to roll it out to form a circle about 4-5 inches, with a slightly thicker middle part. This is to support the weight of the filling. Don't roll the dough too thin. If you roll the dough too thin, the filling might make the steamed buns "wrinkle" later when you steam
3. FOR ROUND SHAPE: Place about 1 to 2 Tbsp of char siu filling in the middle and gather the edge to enclose into a round ball and place the seam side down. Cup the dough with both palms and move the dough in a circular motion to shape it taller. This part is important so your steamed buns come out tall instead of spreading to the side after steaming
4. Place on a piece of parchment paper. Lightly dab the surface of the bun with some milk using your finger to smooth the surface. Loosely cover with a clean cloth to prevent drying. Work with another dough and do the same
5. IF YOU WANT TO PLEAT SOME PATTERNS: Place the char siu filling in the middle. Create a fold around the edge and then pinch to seal. Cup the dough with both palms and move the dough in a circular motion to shape it taller. This part is important so your steamed buns come out tall instead of spreading to the side after steaming
6. Place on a piece of parchment paper. You don't need to dab the surface with milk if you have patterns. Loosely cover with a saran wrapper to prevent drying. Work with another dough and do the same