Chữa sỏi thận hiệu quả từ các cây cỏ quanh ta theo y học cổ truyềnNội dung trong bài viết Sỏi thận là bệnh mà nhiều người bị, bệnh ảnh hưởng đến sức khỏe cũng như sinh hoạt của mọi người, bài viết dưới đây 1: Mùi tàu chữa được sỏi thận Mùi tàu được

Rau Mùi Tàu còn gọi là rau mùi cần, ngò tây, ngò tàu, mùi tàu. Tên khoa học Eryngium foetidum L. Thuộc họ Hoa tán Apiaceae (Umbelliferae).

2-gram ~2000 CULANTRO Herb Seeds / Vietnamese Thai Parsley / Recao / ngo gai / Eryngo; Kitazawa #374 越南香菜 A must have ingredient for pho noodle soup toppings: bean sprouts / Thai basil / jalepeno / Culantro. Ditto for making Vietnamese spring rolls. Need more seeds? 10-gram packet has about 10,000 seeds

Giới thiệu món đậu rán tẩm thành, mùi tàu (ngò gai) siêu nhanh gọn nhưng là một bước tiến mới mang lại một món ăn ngon cho bữa cơm hàng ngày. Đậu rán đậm đà mùi vị nhưng vẫn rất mềm

昔ながらの素朴な造りが素晴らしい木造駅舎、木次線・出雲八代駅訪問記と写真(JR西日本)。外観は丁寧に改修され、待合室内は昔のままの造りで素晴らしい。翌朝、宿から再びこの駅に戻り、昨日の夕方とは違った風情を楽しんだ。簡易委託駅。(島根県仁多郡奥出雲町)

Warhammer 40K artwork by the talented artist Gabriel Arcangelos under the category of T'au Empire. Shas'el T'au Myamoto Shi'vre (Darkstrider)

Another participant in our little group project is Alex. Over the last few years he has worked on Chaos Marines, Deathwing, Necrons and now Tau.(You can see the move to competitive play in the armies) With GW's Get Started army boxes being such a good deal, Alex bought into Tau. Taking inspiration from the Covenant in the Halo universe Alex has gone with a primary purple colour with blue light effects and they are looking good. Here is his first batch of Fire Warriors.

sewing boundaries design by dongho

Are you looking for the most Instagrammable places in Kuala Lumpur? No need to look further, cause this blogpost covers them all! Including some insider tips on how to get there and when to go! All of the places will be linked to a Google Maps location!

Non-halal Even though we are not Hakka but my mom do cooked some of Hakka dishes for us like the Yong Tau Foo , Kau Yoke, Mui Choi Kau Yoke, Abacus Beads and this Char Yoke. She will make this particular dish only on special occasions like Chinese New Year or Mooncake Festival. This is quite a simple recipe with not too many ingredients other than the adding the red fermented beancurd and five spice powder to the dish. I put off making this dish for something because I don’t like the splashing of the oil while deep frying the marinated meat. I did get splashed a bit by the oil while trying to turn the pork but it is all worth it as the dish turns out really well as the pork is tender and the black fungus (woodears) are soft yet slightly on the crunchy side. It goes really well with steamed rice. Since I don’t prepare dishes like this often I cook a bit more so I can freeze some of it. When I wanted to eat it, all I have to do is defrost and reheat it with a few tablespoon of water. Ingredient: 2 pound pork belly or shoulder (best with skin and fat), cut into chunks Marinate: 1 pieces of fermented red beancurd – mashed 1 tsp sugar 1 tsp five spice powder 2 tbsp soy sauce 1 tbsp Chinese cooking wine ½ tsp ground black pepper ½ tsp salt 2 tbsp flour 2 tbsp cornstarch Rest of the ingredients: 60 gram black fungus (I used the thick kind) 6 cloves garlic 2 tbsp oyster sauce 3 tbsp soy sauce ½ tsp dark soy sauce Salt and pepper to taste 1. Combined the pork with marinate except the flour and cornstarch. Mix it well and leave in the fridge for at least 2 hours or overnight. Soak the black fungus in water till softened then cut into pieces and remove the hard stems. 2. Heat about 2 cups vegetable oil in wok till hot. Just before frying, add the flour and cornstarch to the marinated meat. Mix well and then fry the pork in several batches at medium high heat till golden brown. Be careful as oil may splash due to the pork skin, don't get too close. (If the oil starts splash turn the heat down). When done remove pork and drain exceed oil on paper towel. 3. In a stewing pot, add in 1 tbsp of oil. Add in garlic and stir-fry until lightly brown fragrant. Add in the fried pork and black fungus. Stir for a few seconds. Add enough boiling water to nearly cover pork and black fungus. Let it boil for 2 - 3 minutes; add in all the rest of the seasonings except the salt. Cover the lid and lower heat to simmer for an hour or till the meat is tender. Stir it once a while. 4. Check seasonings and see if it needs some salt. Dish out and serve with warm rice. Note: You can always eat the fried pork as it is without stewing it. I am submitting this dish to to Muhibbah Malaysian Monday roundup, created and hosted by Sharon of Test with a Skewer and Suresh of 3 Hungry Tummies.