0.4*3*55mm. 1.2*14*305mm. 0.8*7*10mm. Item type: Pulis printemps crochet. Eyelasher curling. 0.4 *4*15mm. 0.3*4*25. Stainless steel 304. Boîte tambour. 0.2*3/4.5*9. Puissance (w): Bender printemps. Wholesale serrures à cylindre. 150cm -180cm boys or girls. Petit foulards.
Formelle Hommes Porter
Fabric name: Style de l'eau. Adapte plus petite que d'habitude. s'il vous plaît vérifier ce magasin de dimensionnement info0.4*3*(5/10/15/20/25/30/35/40/45/50). Kit ressorts. Free length: X die spring ...: 20pcsOpen or closed end loops: 0.8 *6*10mm. Spring compression die. 0.5*13*9. H133 th2230. Downlight spring. Th16-65Réglage du ressort. Wholesale 19mm printemps. Compression spring tailgate. 0.6x5x15/20/25/30/35/40/45/50/55/60.
We're a married couple who love to travel, drink and eat (not necessarily in that order).
When we're not busy stuffing our faces, we own and operate The Good Beer Company, a hawker stall in Singapore's Chinatown.
One of the more interesting dining spaces to have opened up earlier this year is The Summerhouse, located in a refurbished colonial-style mansion complex in The Oval at Seletar Aerospace Park. If that sounds far, that’s because it is - but The Summerhouse’s remote location is exactly its draw, a quintessential suburban getaway from the city buzz.
;re looking for a casual alfresco place to dine with a countryside feel, Wildseed Cafe & Bar at The Summerhouse under the 1-Group could be it.
A bento staple, salmon flakes can be found in the refrigerated section of any good Japanese supermarket and makes for a quick and convenient meal when served over rice. For years I wondered how the Japanese managed to make something so simple taste so good. When I finally got round to researching recipes for salmon flakes, it was almost astonishing how easy they are to make. When done properly, i.e. reduced to the right moisture level and sufficiently salted, they can be kept in the refrigerator for up to one week. We used it in our version of Sanshoku (三色弁当, tri-coloured bento), alongside diced up tamago,boiled edamam
e and ikura.
Japanese Salmon Flakes
400g salmon fillet, skinless and boneless
2 tbsp light soy sauce
2 tbsp mirin
2 tbsp sake (optional)
Salt, to taste
Sesame seeds (optional)
Cook the salmon - you can either poach it in simmering water, or bake it in the oven at 200°C for 10-12min.
Remove from heat. When cool enough to handle, flake the salmon with your fingers (or with a fork, but I prefer fingers), making sure to discard any tiny bones you find.
Place a wide-based pan over low heat, add the flaked salmon and cook continuously for 10-15min until it is fairly dry. Be careful not to let the fish brown.
Stir in the soy sauce, mirin and sake. Keep on low heat for another 5min to cook off the alcohol and excess moisture.
Remove from heat, add the sesame seeds, and salt to taste.
These salmon flakes do need a fair amount of salt for preservation, so you should use at least ½ tsp.
We’ve written about Crackerjack before - cafe by day churning out artisan coffee and breakfast, turning into full-sized dinner plates and cocktails by night. But given its location in the business district, it’s an unlikely venue to return to outside of the workweek.
k’s new weekend brunch menu is set to change that.
Many recent reviews of the newly-opened cafe diner FIVE-TEN along South Bridge Road say that it serves Taiwanese street food. Those who come from Taiwan, or those who visited Taiwan and eaten there on a regular basis, on the other hand, will tell you the food at FIVE-TEN is far from it.
That doesn’t mean the food isn’t good though; on the contrary, FIVE-TEN serves up
some of the best and most affordable Chinese- and Taiwanese-inspired eats that part of town. And when you’re located around the heritage district of Chinatown, that says a lot.
Woo Ricebox, a popular bento (便當) chain from Taiwan, first arrived in Singapore in 2013 at Ocean Financial Centre in Raffles Place and opened by the original franchisee of bubble tea specialists Gong Cha (which they’ve recently dropped to start LiHo). That branch closed its doors in September last year,
but the chain has since made a return to the Central Business District in the basement of Republic Plaza.
Boat Quay is one of those areas in Singapore we avoid. A mix of drinking holes and overpriced seafood restaurants with staff relentlessly hounding passers-by for business, a short walk down this F&B stretch tends to become an unpleasant exercise of dodging drunkards and touts. Worse, restaurants here mostly focus on pushing cheap alcohol and tourist-friendly grub - culinary haven this is not.
But Aburiya, better known for its yakiniku restaurant at Robertson Quay, is set to change that with The Container. Inspired by the secret drinking hideouts of Japanese dock workers, The Container is an extension of the Aburiya outlet along Boat Quay facing the waterfront that takes an innovative and modern approach to Japanese cuisine with their tapas menu.