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Sending you a rare photo of this Bornean beauty to brighten up your day. 😁
This magnificent Bulwer's Pheasant has a beautiful sky-blue face, coal-black body and a snow-white tail that fans beautifully. Want a lucky encounter? Maliau Basin would be your best bet.
📸 IG: @leeling_seefromtheheart
#sabah #borneo #malaysia #tourism #photooftheday #nature #fun #photography #beautiful #enchantingsabah #travellater #traveltomorrow #bird #birds #birdsofinstagram #birdwatching
“You know I don’t need a fancy vacation. I would be happy with a trip to the bathroom alone.”
Hands up if you can relate. 😆✋
#Repost IG: @stickyricetravel
The silvery langur, or silvery lutung, is an arboreal old world monkey found in mangroves, coastal, and riverine forests throughout Sumatra, Peninsular Malaysia, and Borneo. While they have dark brown to black fur and grey tips (which gives them a silvery appearance), they are born with orange fur and hairless white skin on their face, feet, and hands. Their fur stays bright orange and doesn’t develop into their characteristic silver-tipped locks until about 3 to 5 months old. This bright colour helps mothers spot them in the forest and also helps protect them from predators as they are often colourblind and mistake orange for green.
#sabah #borneo #malaysia #tourism #photooftheday #nature #fun #photography #beautiful #enchantingsabah #travellater #traveltomorrow #wildlife #animal
“No, I’m not a lint. I am a hairy shrimp. Yes, I’m very small and I’m pretty in pink. Thank you.”
#Repost IG: @nurul_yazid
The hairy shrimp which is also known as an algae shrimp is probably one of the weirdest looking shrimps you can find underwater. They grow up to a maximum of 5mm and that is if you’re lucky. The ones I’ve seen are usually around 1-3mm in size (smaller than a grain of rice). They come in many different colors - black, white, green, purple and red to name a few.
There was a time when this little critter was a craze amongst underwater photographers. Everybody wanted a photo of them in as many colors as possible. I admit that I was one of them. This is a photo of a pregnant hairy shrimp in what I think is their best color I’ve seen. 😊
#sabah #borneo #malaysia #tourism #photooftheday #nature #fun #photography #beautiful #enchantingsabah #traveltomorrow #TravelLater #underwater #underwaterphotography
Lemongrass Chicken Legs
Ingredients:
Chicken Legs -------------------- 2 Pcs
Lemongrass ---------------------- 5 Stalks
Minced Garlic -------------------- 3 Cloves
Chili (Chopped) ----------------- 2 Pcs
Scallion White (Chopped) - 1 Stalk
Shallot (Chopped) ------------- 1 pcs
Honey -------------------------------- 1 Tbsp
Soy Sauce ------------------------- 1 Tbsp
Fish Sauce ------------------------ 1 Tbsp
Cooking Oil ----------------------- 1 tsp
Black Pepper Crush ---------- 1/4 tsp
YouTube: @Chris Wong Private Kitchen Cooking Channel
IG: https://instagram.com/foodblogchriswong
Facebook: https://www.facebook.com/MyPrivateKitchen.Chriswong/
我的C家廚房！Bon Appétit
@Chris Wong Private Kitchen Cooking Channel
Preparation:
1. Debone the chicken legs. Make a few cuts on the meat side.
2. Prepare a mixing bowl. Mix the lemongrass, minced garlic, chili, scallion white, shallots, soy sauce, fish sauce, honey, black pepper crush and cooking oil.
3. Marinate the chicken legs for at least 2 hours.
4. Heat up a frying pan on medium high heat, add some oil. Fry the chicken on both sides.
5. Add 1 Tbsp of water into the pan and cover with the lid until cooked through.
Enjoy!
【蔥油香茅雞腿】
雞腿........................2塊
香茅(略拍切細)......5枝
蒜蓉........................3瓣
辣椒(切細).............2隻
蔥白(切細).............1棵
乾蔥(切細).............1粒
蜜糖........................1湯匙
醬油........................1湯匙
魚露........................1湯匙
生油........................1茶匙
黑胡椒碎.................1/4茶匙
做法：-
1. 雞腿起肉，然後在肉的一面，用小刀?幾下備用。
2. 將香茅、蒜蓉、辣椒、蔥白、乾蔥、醬油、魚露、 蜜糖、黑胡椒碎、生油混合拌勻成醃料，雞腿加入醃料拌勻醃兩小時。
3. 熱油鍋下雞腿，煎至兩面金黃，可於中途下1湯匙水入鍋，然後蓋半鍋蓋待熟拿出，與蔥油同吃。（如不用煎焗的烹調方式，也可以真接拿去烤箱去烤熟)
Japanese Potato Salad
Ingredients
Potatoes ------------- 350 g
Onion ------------------ 55 g
Cucumber ----------- 50 g
Carrot ------------------ 45 g
Ham -------------------- 2 Slices
Cooked Corn ------- 1/2 Cup
Mayonnaise -------- 5 Tbsp
White vinegar ------ 1/2 Tbsp
Sugar ------------------- 1 tsp
Salt ---------------------- A Few
Black Pepper ------- A Few
YouTube: @Chris Wong Private Kitchen Cooking Channel
IG: https://instagram.com/foodblogchriswong
Facebook: https://www.facebook.com/MyPrivateKitchen.Chriswong/
我的C家廚房！Bon Appétit
@Chris Wong Private Kitchen Cooking Channel
Preparation:
1. Add salt to the cucumber slices. Make dry with a kitchen towel after 8 minutes.
2. Prepare the onion slices. Put under clean and drinkable water for 10 minutes. Then dry with kitchen towel.
3. Prepare a pot of hot water. Add some salt and cook the potatoes until it becomes soft.
4. Take out the potatoes and make the skin dry. Prepare the potato mash, seasoning with salt and black pepper.
5. Boil the carrot until soft and dry with kitchen towel. Cut into slices.
6. Mix the mayonnaise, white vinegar, sugar, salt and pepper.
7. Mix the sauce with the vegetables and put in the fridge for at least an hour.
Enjoy
馬鈴薯沙拉 - ポテトサラダ
馬鈴薯(切大塊).....350g
洋蔥(切㓜絲).........55g
小青瓜(切片).........50g
甘筍(切大塊).........45g
火腿(切細).............2片
熟粟米粒................1/2杯
蛋黃醬...................5湯匙
白醋.......................1/2湯匙
糖...........................1茶匙
鹽...........................少許
黑胡椒碎...............少許
做法：-
1. 將小青瓜下少許鹽，醃漬約8分鐘至軟身，用廚紙或棉布吸去多餘水分，瀝乾備用。
2. 把洋蔥㓜絲，然後放在冰食用水中浸泡10分鐘後瀝乾。
3. 馬鈴薯放在已下少許鹽之滾水中煮熟至軟身，拿出瀝乾，用叉子壓成泥，加入少許鹽、黑胡椒碎作調味。
4. 甘筍煮至軟身後，拿出瀝乾切片。
5. 將蛋黃醬、白醋、糖、鹽和黑胡椒碎混合，然後加入所有材料拌勻，放入冰箱冷藏1個小時後，便可食用。
小貼士：-
1. 把洋蔥泡在冰食水中，目的是減少新鮮洋蔥的辛辣味。
2. 所以材料必須把瀝乾程序做好，才不會有出水情況。（儲存在冰箱中的沙拉，大概有3-4天的食用期）
3. 馬鈴薯不用壓得太爛，這樣吃起來的時候，有更多的口感。
Italian Seafood Stew - Cioppino
Ingredients:
Mussel ------------------------- 1 Kg
Can stewwd tomatoes - 411 g
Clams --------------------------- 300 g
Prawns ------------------------- 8 Pcs
Scallops ----------------------- 6 Pcs
Stocks -------------------------- 2 Cups
White wine ------------------- 1 Cup
Minced Garlic -------------- 4 Cloves
Onion --------------------------- 1/2 Pcs
Butter --------------------------- 1.5 Tbsp
Black Pepper --------------- 1/4 tsp
Salt ------------------------------ A Few
Parsley ------------------------ A Few
YouTube: @Chris Wong Private Kitchen Cooking Channel
IG: https://instagram.com/foodblogchriswong
Facebook: https://www.facebook.com/MyPrivateKitchen.Chriswong/
我的C家廚房！Bon Appétit
@Chris Wong Private Kitchen Cooking Channel
Preparation:
1. Heat up a cooking pot, add oil. Sear the scallops on both sides. Reserve to use later.
2. Use the same pot and oil, stir fry with chopped onion and minced garlic to enhance flavors.
3. Add white wine and cook for 1 minute. Then add can tomatoes and stocks. Bring to boil.
4. Add mussel, clams and prawns into the cooking pot. Cook until the shells of mussel opened.
5. Add scallops, butter. Seasoning with salt and black pepper. Finally add a touch of parsley.
Enjoy
「義式燉海鮮」
材料：-
青口/貽貝...............1kg
罐裝燴番茄 ............1罐(411g)
蜆/蛤唎...................300g
蝦............................8隻
帶子........................6隻
高湯........................2杯
白酒........................1杯
蒜蓉........................4瓣
洋蔥(切碎)..............1/2個
牛油........................1.5湯匙
黑椒碎....................1/4茶匙
鹽............................適量
番茜碎....................適量
做法：-
1. 熱油鍋下帶子煎香兩面拿出備用。
2. 鍋內下洋蔥碎、蒜蓉炒香，然後注入白酒煮1分鐘，加入罐裝燴番茄、高湯煮至沸騰。
3. 將青口、蜆、蝦加入鍋內，煮至青口殼、蜆殼打開、蝦殼轉紅後，加入帶子、牛油、適量黑椒碎和鹽拌勻，最後撒下番茜碎便可。
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Work Hard Anywhere® on Instagram: “Today's @workhardanywhere : @mrdrowlands at Chester, Cheshire #workhardanywhere . . . #freelancer #photographer #hustler # ... ... <看更多>