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Kwek Kok Kwong (Chinese: 郭國光, 1967–2020) was the chief executive officer of NTUC LearningHub. As the CEO of the Singapore-based training and education provider, he had been involved in the up-skilling of workers in light of the digital age.
To cook kwek-kwek, the cooking oil needs to be at least 160°F (71°C). Tokneneng is commonly found at street food stalls, often with fish balls , squid balls , and kikiam . It is usually served with either a tangy vinegar -based dip (plain or spicy), or a thick sweet sauce made of flour , soy sauce , garlic , onions , and sugar .
Ken Kwek (born 7 May 1979) is a Singaporean screenwriter, director, playwright and author. His short film compendium, Sex.Violence.FamilyValues , [ 1 ] was banned by the Singapore and Malaysian governments in 2012. [ 2 ]
Kwek began writing as a student at Raffles Institution under the mentorship of writers like Alvin Pang and Aaron Maniam.He has since published four poetry collections in Singapore and in the UK, namely They Speak Only Our Mother Tongue (2011), Circle Line (2013), Giving Ground (2016) and The First Five Storms (2017).
See also References Further reading External links A acidulate To use an acid (such as that found in citrus juice, vinegar, or wine) to prevent browning, alter flavour, or make an item safe for canning. al dente To cook food (typically pasta) to the point where it is tender but not mushy. amandine A culinary term indicating a garnish of almonds. A dish served amandine is usually cooked with ...
Mixing – incorporating several different ingredients to make something new; for instance, mixing water, sugar, and lemon juice makes lemonade. Blending – using a specialized machine called a blender to grind or puree ingredients together. Vacuum filling – a mechanized method of creating filled items, for instance, for filling pastries.
In the Philippines, kwek-kwek is a popular street-food delicacy, which consists of soft-boiled quail eggs dipped in orange-colored batter before being skewered and deep-fried. In Indonesia , small packages of hard-boiled quail eggs are sold by street vendors as snacks, and skewered quail eggs are sold as satay to accompany main dishes such as ...
Traditionally, stock is made by simmering various ingredients in water. A newer approach is to use a pressure cooker. The ingredients may include some or all of the following: Bones: Beef and chicken bones are most commonly used; fish is also common. The flavor of the stock comes from the bone marrow, cartilage and other connective tissue.