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The Three Sisters in the Blue Mountain! They fell in love with 3 men from the neighbouring tribe, but marriage was forbidden by tribal law. The sisters were turned to stone by an elderly to protect them but he was killed and nobody could turn them back.
(Ingredients: Bread, Vegemite, Green Apple, Zucchini, Rhubarb, Cilantro, Goat cheese, Muesli)
#bluemountain #ilovesydney #newsouthwales #airasiax #vividsydney #xsightingsydney #samanthalee
⬇️ Ingredients below ⬇️
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Deliciously coated in a sweet-savoury Marmite based thick sauce, these double fried chicken pieces will keep you wanting more!
Some say it's Malaysian food, others say it's Singaporean food. But dare say it’s the “Korean Fried Chicken” of SouthEast Asia?
Try out this marmite recipe / vegemite recipe / yeast extract recipe!
TWO COOKING TIPS REVEALED
[1] Sweet-savoury Marmite THICK sauce - no water added
[2] Non-soggy, ever-crispy fried chicken pieces - double frying is key
#themeatmensg #simple #delicious #marmitechicken #easyrecipes #friedchicken #marmiterecipe #vegemiterecipe #yeastextract
⬇️ Ingredients here ⬇️
3 pieces Boneless chicken thigh (cut into bite sized pieces)
½ tsp Salt & pepper
1 tsp Garlic powder
1 Egg white
2 tbsp Cooking cream
2 tbsp Cornstarch
8 tbsp Potato starch
1 tsp Baking soda
1 tsp Salt
2 tbsp Roasted white sesame
Sauce:
1 tbsp Cooking oil
½ cup Rice syrup
1 tbsp Marmite
1 tsp Oyster sauce
½ tsp Light soy sauce
3 tbsp Cooking wine
1 tsp Raw sugar
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Full recipe: http://themeatmen.sg/marmite-chicken/
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Timestamps:
0:00 Best Marmite Chicken Recipe Ever!
0:22 Marinate chicken pieces
0:48 Prepare dry flour mixture
1:02 Coat chicken with flour mixture
1:19 First deep frying until light golden brown
1:45 TIP: Second deep frying until golden brown
2:11 Cook Marmite sauce in pan
2:42 Add fried chicken in and coat evenly
3:06 Dish and serve!
Marmite is a food that is either hated or loved. We love Marmite but we love Bovril even more. But this recipe is all about Marmite. Maybe next time we will try to make a dish using Bovril. There are many restaurants in Singapore that serve Marmite Chicken or Marmite Pork Ribs. They are popular because of its unique sweet and savoury taste. In this video, Roland will show you how you can easily prepare this yummy Sweet & Savoury Crispy Pork Ribs with Marmite at home.
See the ingredient list below for your easy reference.
We would like to give special thanks to Shogun by La Gourmet for letting us try out their high quality non-stick pan in the video respectively. If you like to buy them, you can go to any of the major departmental stores in Singapore such as Isetan, Robinsons, Takashimaya, BHG, OG, Metro or Tangs. These two brands are also available in most major departmental stores in Malaysia.
Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.
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xoxo
Jamie
on behalf of Spice N’ Pans
Ingredients:
Serves 4 pax
500g pork ribs
2 tablespoons light soy sauce
1 tablespoon Chinese rice wine
0.5 teaspoon of salt
A few dashes of white pepper
Egg white
2 tablespoons of cornflour
Add 2 more tablespoons of cornflour to the ribs just before frying
Marmite sauce
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3 cloves of chopped garlic
1/3 cup of water
3 tablespoons of honey
3/4 tablespoon of Marmite or Vegemite
1 teaspoon of light soy sauce
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If you like this recipe, you might like these too:
Singapore Chicken Satay
http://www.youtube.com/watch?v=Xe9_ihBpvbI
Singapore Satay Sauce
https://youtu.be/uxQw4-8W8xc
Disclaimer:
Spice N' Pans is not related to these products and cannot guarantee the quality of the products in the links provided. Links are provided here for your convenience. We can only stand by the brands of the products we used in the video and we highly recommend you to buy them. Even then, preference can be subjective. Please buy at your own risk. Some of the links provided here may be affiliated. These links are important as they help to fund this channel so that we can continue to give you more recipes. Cheers!
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VEGEMITE is a dark brown Australian spread, made from leftover brewer's yeast extract. It is very salty with an unique flavor (which some people may dislike).
In Australia, I tried it on toasted bread with some butter and avocado. My mom said it may go well with rice, so I decided to make Onigiri! Since it is rich in umami, no wonder it goes well with Japanese dish like Onigiri which we mostly use salt to bring out the taste of rice.
Panda Omusubi Nori de Pakutto (silicone mat and Nori cutter)
パンダおむすびのりDEぱくっと（シリコンマットと海苔カッター）
http://hb.afl.rakuten.co.jp/hgc/11cffc5e.165bb8e0.11cffc5f.72d8974e/?pc=http%3a%2f%2fitem.rakuten.co.jp%2fsoryomuryo%2farn-4989082761602%2f%3fscid%3daf_link_txt&m=http%3a%2f%2fm.rakuten.co.jp%2fsoryomuryo%2fi%2f10001394%2f
I bought the bamboo sheath (a traditional Japanese food wrapping material) at CanDo 100yen shop :)
Spinach Ohitashi video
ほうれん草のおひたし
http://www.youtube.com/watch?v=2-vKQOs2poQ
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VEGEMITE Onigiri Rice Balls
Difficulty: Easy
Time: 20min
Number of servings: 3 rice balls
Ingredients:
300g (10.6oz.) cooked Japanese rice (short-grain rice)
1 Nori sheet
VEGEMITE
Directions:
1. Wet your hands in water so that the rice won't stick. Place 100g of rice on your hand. Form the rice into a triangle by pressing lightly with your palms.
2. Cut Nori sheet into 3 strips.
3. Place a Nori strip on the silicone mat. Place the Nori cutter on top. Then press the center until Nori doesn't make tearing sounds. Then press the both sides to make small holes. (the Nori will become easy to bite off and chewed)
4. Apply a thin layer of VEGEMITE on Nori strips.
5. Wrap the rice balls with the Nori strips. Use plastic wrap to keep the Nori sheet from sticking to your fingers.
6. Attach the face parts.
*please do NOT use soggy Nori sheet or you cannot punch out the panda shape
↓レシピ（日本語）
http://cooklabo.blogspot.jp/2013/10/blog-post_4.html
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