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期待已久的 OMOTESANDO KOFFEE 九龍店，靜靜地已經於 22/6 在 K11 Musea B2 開始營業了！
今次選用了與英國倫敦分店同一款的咖啡豆，由英國倫敦著名的咖啡店 Assembly Coffee 所烘焙的，House Blend 用了 Ethiopia，Colombia，Brazil 和 Uganda 四種咖啡所拼配而成，水果的甜度大大提升，擁有平衡的酸度，苦澀味也減低了不少。今次還選用了來自墨爾本的 Mörk Chocolate 來做朱古力飲品。
重點就是東京表參道 KOFFEE MAMEYA 會於這店亮相，期待期待！
這店就是包含了 OMOTESANDO KOFFEE 和 KOFFEE MAMEYA，把新舊的表參道集合於一店！
Reading this post by @Shacind Ananthan
(@shacindananthan) made me cry tears of joy and pride, I felt compelled to share it with all of you...
"This is for all my fellow Malaysians who are still abroad; I hope this gives you a little insight on what went on during my journey from the UK all the way to the hotel I am quarantined in in KL. To my non-Malaysian friends, this is me unabashedly showing off the exemplary work by our government. This is my tribute to the countless men and women in duty who assisted us with so much care and respect.
It all started on the plane from Doha to KL, where I had transited from Manchester. With a mere 50 people on the plane, we were all fairly separated to sit in isolation from one another. After taking off, we were handed a Health Declaration form to fill up. In addition to the general information (name, age, etc), COVID specific questions were also asked. It even asked for our flight and seat number- I figured it was to track down those who came in contact with a suspected COVID-19 patient.
When I landed in KLIA, we were greeted warmly by 2 men in uniform at the end of the jet bridge. One was coordinating us to queue, strictly keeping in mind the 1m gap, and the other was guiding us to the skytrain on a Segway. As we approached the skytrain, another policewoman took over and brought us to the bus lounge, where we boarded a bus to the arrival hall. Each bus had a maximum of only 10 people, and the seats were marked with an ‘X’ to make sure we sat adjacent to each other. In the bus was another policewoman who made sure we went in one by one, and only allowed the next person to enter once the previous one had sat down. A recurring theme you would find is that at every ‘checkpoint’ there were at least 1-2 officers who did their job so diligently, that there was no hold up, making the process very smooth. It felt as if this was an extremely well thought out procedure that had been going on for years. All the i’s were dotted and t’s crossed.
Once we alighted the bus, we walked to the immigration counters and were screened by an infra-red thermometry system. After passing it, we were guided towards a team of health officials from KKM on the right. I was very impressed with the number of health officials and the amenities provided for them. There were around 10 officials in what looked like full hazmat suits, each provided with a chair and table. I was greeted by this lovely woman, who asked for my health declaration form and reaffirmed if I had any symptoms. The constant glee on her face and referring to me as “adik” made me feel like I was in safe hands. The first step to addressing a crisis is to calm the stakeholders. It is the little things like these that reassures one in an anxiety driven situation. She then gave me a home assessment form where I had to monitor and report my symptoms daily.
After clearing the immigration, we queued up to sanitize our hands, and then were given another form to register our particulars and emergency contacts. We sat down and filled up the forms while waiting for 3 more batches of people to arrive. After 20 minutes passed, a police officer gave us a short briefing on the do’s and don’ts while in quarantine. The question on everyone’s minds was “where are we being taken?”. I overheard conversations of people praying that it was a five-star hotel in KL. However dire the circumstances, the innate Malaysian tendency to always expect luxury never fades, does it? The policeman politely replied that he wasn’t sure where we were going to be quarantined, but assured us it was going to be a good place nevertheless.
Then we were escorted by another officer to the baggage claim area where our luggage had already been taken off the baggage carousel and organized for us to simply go and grab them. I figured that this was to reduce the contact between people in case we crowd around the conveyer belt. This also significantly reduced the time taken for us to get re-organized. Take note of the little details that the authorities paid attention to.
Later on, the same police officer led us to the arrival hall where 3 Smart Selangor buses had already been parked for us to board. Before entering the bus, a fireman proceeded to fumigate our luggage and backpacks one by one, while we sanitized our hands once more before being handed a bag full of snacks by another officer. In the bus was a lady who helped us load our luggage. It was very systematic, only allowing one person in the bus at a time to maintain social distancing.
We waited for around 30 minutes for all 3 batches of people to board the buses. My mind was still in a state of disbelief, I and kept wondering how much manpower and logistics it must have taken to make the process as smooth as possible and achieve this insane level of efficiency. Before leaving, the bus driver announced that we were being taken to Impiana KLCC Hotel. Mental gasps could be heard from the 15 people in the bus.
The journey to the hotel was just short of 50 minutes. We were all aghast looking at the sight before us when we reached the hotel. People were busy clicking pictures and taking videos of the scene that frankly seemed like it belonged to a distant dystopian future. Dozens of people in full hazmat suits were standing by a long table which looked like an assembly line, busy screening and registering us aliens. Before we got off the bus, a man in a PASKAU uniform briefed us on the next course of action. He told us to keep our passports ready for registration. We patiently helped each other with the luggage (still maintaining an appropriate distance) and queued up according to yellow tapes on the ground. I was standing in line between two sisters, so I offered the one behind me to take my spot but she politely declined. Soon enough, it was my turn.
The lady at the start of the table proceeded to check my temperature with a temperature gun and passed me another form, similar to the home assessment one. I then handed my passport to the next guy who immediately photo stated it with the photocopier behind him. While waiting for my passport, the following person asked for my phone number and my place of origin. After I received my passport, I was given the room key along with two masks and was quickly thrusted into the hotel. While it seemed quick and rushed, it was effective as the primary goal was to limit as much contact with others as possible.
As I walked in, I saw the girl who was in front of me struggling with her 4 huge bags, so me and another KKM personnel assisted her into the lift. We had a brief conversation and I got to know that she was a third-year student who had to leave the UK and pack her things for good overnight. Laughing at the fact that our rooms were next to each other, we bid goodbye and stormed into our rooms. In the room were two boxes of bottled water, plastic bags for the contaminated clothes, a huge bag filled with coffee, biscuits and snacks and so on. We are being served good nutritious food three times a day and housed in a four star (some five star) hotel all for free of charge. There is 24/7 surveillance and a medical team at our doorstep at all times. I bow down to this great nation with utmost humility, thank you for this Malaysia.
This lockdown/ quarantine has really cultivated the sense of community and the innate feeling of unity that we had lost. Though the time frame of when this epidemic will end is still unclear, it became clear to me that we will pull through, because that’s what Malaysians do best. This was further proven when all 74 of us quarantined at Impiana KLCC were added into a WhatsApp group by Lieutenant Zakee (who was in charge of our welfare in the hotel) for ease of communication. The group was instantly flooded with messages of hope, optimism and love and gratitude for the lieutenant, health workers and other officers who heroically put our welfare in front of their own lives.
Why am I writing this? This is a primary account of someone who experienced the plight of leaving a foreign country overnight with an uncertain future. This is to counter the fake narratives online that seek to defame our great nation. The entire ecosystem functioned like a well-oiled machine, NO stone was left unturned. It is not an overstatement when I say that Malaysia has been one of the most proactive countries with tackling the menace of COVID-19. Therefore, I urge the armchair economists at home, the constant naysayers- if you cannot acknowledge the good our government is doing, at least don’t stand in their way.
Thank you again, Malaysia, for keeping me safe. I have always been, am always, and will always be a proud citizen of this country that has given me so much.
Tanah tumpahnya darahku!
- Shacind Ananthan
(@shacindananthan)
We checked out the new cafe in Serangoon!
✅ Get first dibs on our food recommendations the very moment it gets published on our website - join us on our Telegram group: https://t.me/misstamchiak!
甘くてスパイシーな風味が独特のアジアのドリンクのご紹介です！
本格的な作り方でハマっちゃうこと間違いなし♪
お好みに合わせて、ぜひ作ってみてくださいね！
アジアのドリンク4選
〈マンゴーラッシー〉
1人分
材料：
マンゴー 1個
砂糖 大さじ1
牛乳 240ml
無糖ヨーグルト 245g
作り方：
1. マンゴーを縦に切って種を取り除く。グラスの縁で皮を剥く。
2. マンゴー、砂糖、牛乳、無糖ヨーグルトをミキサーに入れ、滑らかになるまでかくはんする。
3. グラスに注いだら、完成！
〈タイアイスティー〉
2人分
材料：
■紅茶
水 1L
タイティーの茶葉 25g
■シロップ
砂糖 400g
水 360ml
■盛り付け
氷 35g
牛乳 30ml
生クリーム 30ml
作り方：
1. 鍋に水1Lとタイティーの茶葉を入れ、強火で熱す。沸騰したらすぐに茶こしを通して耐熱容器に注ぐ。常温になるまで冷ます。
2. シロップを作る。小鍋に砂糖と水360mlを入れて熱し、砂糖が溶けるまで沸騰させる。
3. 2つのグラスに氷を分け入れる。(1)を240ml、(2)をお好みの分量、牛乳、生クリームを注ぐ。よく混ぜたら、完成！
〈ベトナムコーヒー〉
1人分
材料：
チコリコーヒー（粉）大さじ1
練乳 大さじ2
熱湯 240ml
作り方：
1. ベトナムコーヒーフィルターにチコリコーヒーを入れる。上から中蓋を被せる。
2. 練乳をグラスの底に入れる。
3. (1)をグラスの上にのせ、フィルターに熱湯を注ぐ。上蓋をのせ、コーヒーが完全に抽出されるまで待つ。
4. 練乳が溶けるようによく混ぜたら、完成！
〈台湾タピオカミルクティー〉
2人分
材料：
■紅茶
水 480g
紅茶ティーバッグ 6個
■タピオカとシロップ
水 960ml
ブラックタピオカ （乾燥）50g
ブラウンシュガー 440g
熱湯 240ml
■盛り付け
氷 30g
牛乳 30ml
生クリーム 30ml
タピオカ用ストロー
作り方：
1. 紅茶を作る。鍋に水480mlとティーバックを入れ、強火で熱す。沸騰したら火から下ろし、冷ます。
2. タピオカとシロップを作る。鍋に水960mlを入れて沸騰させる。タピオカを入れ、柔らかくなるまで20分程茹でる。
3. タピオカをざるにあけ、ざるをボウルに入れる。ブラウンシュガーと熱湯240mlを加え、ブラウンシュガーが溶けるまで混ぜる。 30分寝かした後、タピオカとシロップを分けて保存する。
4. 2つのプラスチック容器にタピオカ50gを分け入れる。氷を入れ、シロップをお好みの分量、(1)を240ml、牛乳、生クリームを注ぐ。
5. タピオカ用ストローでよく混ぜたら、完成！
===
Delicious Asian Drinks
〈Mango Lassi〉
for 1 serving
Ingredients:
1 mango
1 tablespoon sugar
1 cup milk(240 mL)
1 cup plain yogurt(245 g)
Preparation:
1. Cut the mango in half lengthwise, around the pit.
2. Press the mango halves down along the edge of glass to separate the flesh from the skin.
3. Add the mango to a blender, along with the sugar, milk, and yogurt. Blend until smooth.
4. Pour the mango lassi into a glass.
5. Enjoy!
〈Thai Iced Tea〉
for 2 servings
Ingredients:
THAI TEA
4 cups water(1 L)
1 cup thai tea leaves(25 g)
SIMPLE SYRUP:
2 cups sugar(400 g)
1 ½ cups water(360 mL)
ASSEMBLY:
½ cup ice(35 g)
simple syrup, to taste
1 cup thai tea(240 mL)
¼ cup half & half(60 mL)
Preparation:
1. In a large pot over high heat, combine the water and Thai tea leaves. Bring the tea to a boil, then immediately pour the tea through a strainer into a heat-proof vessel to remove the tea leaves. Let the tea cool to room temperature.
2. Make the simple syrup: in a small pot over high heat, combine the sugar and water. Bring to a boil and cook, stirring occasionally, until the sugar has dissolved and the syrup is clear.
3. Assemble the tea: divide the ice between 2 glasses, then add simple syrup, tea, and half-and-half.
4. Stir before serving.
5. Enjoy!
〈Vietnamese Coffee〉
for 1 serving
Ingredients:
1 tablespoon ground chicory coffee
2 tablespoons sweetened condensed milk
1 cup hot water(240 mL)
Preparation:
1. Pour the ground coffee into a Vietnamese phin filter base. Place the phin filter strainer on top of the coffee.
2. Pour the sweetened condensed milk into a glass.
Place the phin assembly on top of the glass. Pour hot water into the phin filter. Place the phin filter lid on top and let the coffee drip through the filter into the glass.
3. Stir well before serving.
4. Enjoy!
〈Taiwanese Bubble Tea〉
for 2 servings
Ingredients:
BLACK TEA
2 cups water(480 g)
6 black tea bags
TAPIOCA PEARLS AND BROWN SUGAR SYRUP
½ cup medium black tapioca pearls(50 g)
2 cups brown sugar(440 g)
1 cup hot water(240 mL)
ASSEMBLY
½ cup tapioca pearls(50 g), cooked
½ cup ice(30 g)
brown sugar syrup, to taste
1 cup black tea(240 mL), chilled
¼ cup half & half(60 mL)
2 wide-opening straws
Preparation
1. In a medium pot over high heat, combine the water and tea bags. Bring to a boil, then remove the pan from the heat and let the tea cool to room temperature.
2. Bring a medium pot of water to boil over high heat. Once the water is boiling, add the tapioca pearls and boil until softened, about 20 minutes.
3. Drain the pearls through a strainer.
4. Set the strainer with the pearls over a medium bowl. Add the brown sugar to the strainer and pour the hot water over.
5. Stir to dissolve the brown sugar. Soak the pearls in brown sugar syrup for 30 minutes, then store the bubbles and syrup separately until ready to serve.
6. Assemble the tea: Divide the pearls and ice between 2 glasses, then add the brown sugar syrup, tea, and half and half.
7. Stir with a wide-opening straw, then serve.
8. Enjoy!
#TastyJapan
#レシピ
MUSIC
Licensed via Audio Network
Hello friends! Today we're going to share with you how to make classic meringue nuts dessert: French Dacquoise with coffee French buttercream.
Dacquoise means “ of Dax” in french, which is a small town in southwestern France. Classic dacquoise is used as a layer of a cake or sandwiched for two layers with a variety of filling. But it can also be a cookie sandwich with buttercream. This French dessert is a light meringue with a sponge texture, it’s meringue-like crisp on the outside, and moist and soft texture like cake on the inside. The flavor is amazing and delicious. It’s a must try French dessert. Hope you like this video.
This is an #ASMR ver, you can check out the other version that with BGM and Voices in Chinese if you like:
https://youtu.be/Z-F9f9WVwk4
---------------------------------------------------------------------------------------------
How to make French Dacquoise Recipe
French Dacquoise Recipe
☞ Dacquoise mold: 6 slots, 7x5x1cm for each slot, if you don’t have dacquoise mold, you can use baking rings.
☞ Yields: This recipe can make 3 sets of dacquoise sandwiches for one egg white, you can use two or three egg whites to make 6 or 9 sets as you wish.
✎ Ingredients
☞ For dacquoise
powdered sugar 10g
All purpose flour 8g
almond flour 30g
medium egg white 1, 35g
granulated sugar 20g
☞ For French coffee buttercream (Cream au beurre cafe)
instant coffee granules 1g
hot water 4g
medium egg yolk 2, 36g
granulated sugar 45g
water 20g
unsalted butter 80g, softened and cubed
✎ Instrcutions
☞ For dacquoise
1. Use a sieve to sift the almond flour, powdered sugar and all purpose flour.
2. Place the egg whites and a bit of pinch of salt in a clean and dry bowl, beat the egg white with an hand electric mixer on medium speed for 1 minute. Then add the sugar one-third at a time, beat 30 seconds before adding the next.
3. After adding the rest of sugar, continue beating for 2 more minutes, then switch to low speed to beat for 30 seconds or until stiff peaks.
4. Add one half of dry ingredients into the meringue, making sure not to mix too much. Then add the rest of dry ingredients and gently fold the mixture until just combined.
5. Attach a tip to a piping bag and transfer the dacquoise mixture to the piping bag.
6. Pipe out the batter into the dacquoise slot. Use a scraper or offset spatula to smooth the surface and remove excess batter, and then use a toothpick to dip the water and to smooth out the shape.
7. Remove the mold carefully. Lightly dust the powdered sugar over the dough for the first time, after the powdered sugar is just absorbed into the batter, dust more powdered sugar over it again. This will create a better crust on the surface.
8. Preheat the oven to 230°C, reduce to 180°C and bake for 9-10 minutes, when time’s up, leave it in the oven for 5 minutes. Remove from the oven, stay with the baking tray to cool completely.
☞ For French coffee buttercream
1. Dissolve the 1g of instant coffee in 4g of hot water. Set aside to cool.
2. Add two egg yolks into the mixing bowl and beat until thick and pale.
3. Combine 45g sugar and 20g water in a small saucepan, heat over on med-low heat, cook until the sugar has dissolved and the syrup reaches 117°C.
4. Then immediately remove from heat and slowly drizzle the hot syrup into the bowl with the yolks, keep whisking on high speed until all syrup is added. Switch to low speed to whisk until the mixture (pâte à bombe) is cooled down to room temperature.
5. Add in 80g of softened butter one third at a time, allowing each batch to incorporate before adding the next. Mix to smooth.
6. Add the dissolved coffee and mix well, then pipe in a piping bag.
☞ Assembly
1. Sandwich the dacquoise with the buttercream, and refrigerate until ready to serve
----------------------------------------------------------------------
#FrenchDessert
#dacquoise
#easyRecipes
■English Title : Anpanman toys Kururin land Anpanman Candy all four opening review play house pretend play
■中文標題 : 麺包超人食品玩具轉轉遊樂場開箱
■한국어 제목 : 호빵맨 장난감 휙 않습니다 랜드 호빵맨 식완 총 4 종 개봉 리뷰 소꿉 놀이 역할 놀이
■中文标题 : 面包超人食品玩具转转游乐场开箱
■チャンネル登録はこちら / Channel subscript → https://goo.gl/in9442
■動画内容説明・概要
ダイヤルを回すと観覧車やコーヒーカップなど、お子様が大好きな乗り物がくるりんと動き出します。ラインナップは全4種、全てつなげていっきに回して遊べます。色々なつなぎ方ができるので、自分だけのくるりんランドが作れる、集めて楽しい商品です。
●プラスチック完成品一式（一部組み立て／全4種）
1．くるりんコーヒーカップ
2．くるりんかんらんしゃ
3．くるりんひこうき
4．くるりんUFOとだだんだん
●ラムネ1個
■Video Description / Overview
Such as a Ferris wheel and a cup of coffee by turning the dial, you start moving To phosphorus comes love child vehicle. Lineup is all four, you play by turning at once by connecting all. Since it is a variety of tie way, can make only of Rin Kuru land myself, it is fun to collect items.
● plastic complete unit (some assembly / all four)
1. Kururin coffee cup
2. Kururinkan spree
3. Kururin airplane
4. Kururin UFO Toda gradually
● 1 piece Ramune
■↓↓↓↓↓↓↓↓次のおすすめ動画/Next Recommend Video/下一個推薦視訊/下一个推荐视频/다음의 추천 동영상↓↓↓↓↓↓↓↓■
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https://www.youtube.com/playlist?list=PLXiDlOQjp9BuLW2KPIF_i6w2qmZ_sb4oL
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Hane&Mari'sWorld | かみさまみならい ヒミツのここたま おもちゃ | Himitsu no Kokotama Toys
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Hane&Mari'sWorld | カードゲーム データカードダス | Japan Card Game DATA CARDDASS
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Hane&Mari'sWorld | こども知育玩具おもちゃ | Kids Educational toys | 小孩子智力开发玩具 | 兒童益智玩具
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Hane&Mari'sWorld | プリパラ | Pripara | 뿌리빠라
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https://www.youtube.com/playlist?list=PLXiDlOQjp9BuqxzXMasRP8aYffrj7QGCj
■撮影機材/Photographic Equipment → キャノン Canon EOS 80D + EF-S18-135mm F3.5-5.6 IS USM
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