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These Street Vendors Engage In A Battle Of The Bods.
So a few months ago, I wrote a card about the McDonald's Goddess, a Taiwanese fast food cashier that took the Internet by storm for her good looks and adorable sing-songy voice. Today, it was brought to my attention that there's options out there for the ladies too - in the form of hunky street vendors. Ladies, meet the guys serving up your streetside groceries with a little extra eye candy. (Warning: There's no way to write this without sounding like an issue of TeenBeat magazine. Gentlemen, please divert your eyes.) So the trend hit the Internet all thanks to Chen Yi-Tin, a Taiwanese part-time model turned street vendor that had his picture shared by women in Taipei after spotting him selling bean curd in a local market. Since blowing up the Chinese blogging site Weibo last summer, Yi-Tin's career's been on serious lock, grabbing him plenty of Instagram followers and campaigns modeling anything from fitness clothes to underwear. (GET ITTTT.) Not to be outdone, Malaysia soon called everyone's attention to their own male-model-slash-vendor Jordan Yeoh, who saw what Yi-Tin was going in Taiwan and thought, "Hey, why not go help my aunt and uncle with their durian stand?" And then, boom. Overnight Internet celebrity and fitness guru. Asia's social media game doesn't mess around. If you don't know what it is, durian is a fruit that smells a whole lot like used diapers. So I guess if your durian shake can still bring the ladies to the yard even though you smell kind of like where Chiquita Banana would go to die, you must be really, really, ridiculously good-looking. The vendor dude 'arms race' (pun intended) continued with Wang Xiang Hong, another Taipei native who's been pulling in droves of female consumers. As a busy college student, Xiang Hong never modeled professionally and was simply helping out a friend whose fruit stand was understaffed for a few months. However, Xiang Hong did get to enjoy a brief modeling career before enlisting in the military shortly after. Lastly, there's a Taiwanese cake shop employee simply known as "Cake Boy". (It sounds better in Taiwanese, I'm sure. Trust.) He first caught local attention after picking up part-time work at a streetside cake shop while attending college for sports, his specialty being volleyball. He began to go viral on Weibo after women visiting the shop noted his good looks pose something of a striking resemblance to various Korean pop stars popular in the region. (I know we've got some K-Pop fans here on Vingle. Do you ladies agree?) So what do you guys think of the hunky street vendor trend? Is it shameful vanity or smart business?
World’s most beautiful clock towers
A welcoming view in San Francisco San Francisco’s Ferry Building, a Beaux-Arts building with a 245ft-tall tower, was the city’s primary point for arrivals and departures between 1898 and the late 1930s, when the Golden Gate and Bay bridges were built. Inside, a 660ft-long skylit atrium that once provided access to ferries now houses shops and restaurants, including Blue Bottle Coffee and the Asian restaurant Slanted Door. It is especially crowded on Saturday mornings when a farmers’ market takes over the space in front and in the rear of the building, overlooking the bay. (Julie Clarke-Bush) Colombia's grand gateway From a mosque-like tower in Malaysia to one of London’s most iconic structures, these five landmarks were designed to stand the test of time. In Colombia, the four-sided Torre del Reloj gate grants access to the most charming part of Cartagena – a walled section of 18th-century mansions, leafy squares and street cafes. The tower and clock were added in 1888; in the foreground, a statue of city founder Pedro de Heredia keeps watch. (Guillermo Vasquez/Flickr) Prague’s macabre mainstay Clockmaker Hanuš, who perfected Prague’s Old Town Hall Tower in 1490, was supposedly blinded so that he wouldn’t make a more beautiful version elsewhere. As the perfect revenge, Hanuš stopped the clock from functioning, and it was 100 years before someone would figure out how to repair it. The clock is known for its 12 marching apostles; a skeleton on the right, depicting Death, starts the show by pulling on a string and looking at his other hand, in which he holds an hourglass. Then, two windows open, allowing the apostles to make their moves. A magnificent late-Gothic door in the adjacent house serves as the main entrance to the Old Town Hall. (Reed Kaestner/Corbis) Moorish notes in Malaysia Completed in 1897 by the British colonial administration, the Sultan Abdul Samad Building anchors Kuala Lumpur’s Merdeka Square. Its Moorish style can be attributed to the mosques that architect AC Norman observed while in India. The Union Jack flag was replaced by the Malaysian flag on 31 August 1957, and many national events have taken place here since. (Boris Henriot) A storied sight in London “Big Ben” was originally a nickname used for the gargantuan bell inside the London clock tower. These days, the moniker refers to the bell, the clock face and the 315ft tower too – though the beloved icon was officially renamed the Elizabeth Tower in 2012, as part of Queen Elizabeth II’s Diamond Jubilee celebration. Built from the inside out, the stone and granite tower got its finishing touch with the clock tower’s installation in 1859. The cast-iron minute hands proved too heavy, so they were replaced with today’s lighted copper hands. (Paul Hardy/Corbis)
Marc Hubbard Hawaii - Club Hush
Club Hush Management Company LLC. was formed on September 14, 2012 by Marc Hubbard. Mr. Hubbard owns 100% of the company. Mr. Marc Hubbard Hawaii graduated from North Carolina A&T State University in 1991 with a BS degree in banking and finance. He opened his first Nightclub (Club Dimensions) in 1996. The business has continued to evolve over the years and transformed into the Club Hush brand. The US Patent and Trademark office issued a Trademark for HUSH on December 18, 2012. Club Hush Management Company LLC., is completely debt free and has been 100% financed through its founder Marc Hubbard and retained earnings from the previous clubs generated over a number of years. The Company is seeking a 7 Million dollar line of credit to finance future growth. Products or Services - Club Hush Club Hush is the ultimate in Urban Nightlife. We are a full service stadium style Nightclub brand. Our revenue stream consist of: Admission Sales, Bar Sales, VIP Bottle/Booth Sales and Rental Income. Traditionally, we earn 60% of our Gross Income from Admission Sales but anticipate being able to grow our premium VIP revenue. Door Prices can vary from $10.00 to $300.00 depending upon the market in a given night. We always start our door prices low and raise the price of admission depending upon the immediate market demand. Bar Sales consist of a variety of different products in the form of beer, wine and liquor. We offer inexpensive brands to premium brands in all categories. The VIP Revenue model is where we anticipate major growth in the short term. Our VIP Revenue model consists of VIP Bottle and Booth Sales. We offer VIP Bottle service for a variety of Liquor and Champayne brands. A typical bottle can range from $200.00 to $1800.00 depending on the brand. VIP Booth Sales allow us to sell premium VIP seating to our higher end clientele. We offer tables, booths and entire VIP sections. The pricing for VIP seating can range from $300.00 to $15,000.00 depending upon the event. Location and Geographical Information Club Hush Management LLC. is located in Charlotte, North Carolina. We will maintain our Corporate Offices in Charlotte that will oversee our various locations. We plan to open Hush locations in Las Vegas, Los Angeles, Dubai UAE, Tokyo Japan, London England, San Pablo Brazil, Seoul Korea, New York, Barcelona Spain, Paris France, Mexico City Mexico and Johannesburg South Africa. Reference Links: Marc Hubbard Kim Kardashian Marc Hubbard in Hawaii - Club Hush Club Hush Management Company LLC - Marc Hubbard in Hawaii
How To Make Mee Goreng Mamak (印度炒面), Fried Noodles with Indo-Malayan Flair
I love Indonesian food. Based on their history and interactions with the rest of Asia, the cuisine has subtle nods to Chinese, Thai, and Indian dishes, but with their own special (and usually nice and spicy) twist. Mee goreng is perhaps my favorite of the Indo-Malayan dishes. From the picture, it looks like a standard chow mein-esque stir fry, but the flavor involved is absolutely incredible and definitely sets it apart from its 'noodle cousins'. (Especially when you top it with fried onion pieces and just the right amount of sesame oil.) Mee goreng is such a popular dish that you can buy instant packages of it all over Asia. In fact, I have some friends who lived in Western Africa that enjoyed instant mee goreng as a steady staple through the week. (You can buy instant mee goreng at a majority of Asian supermarkets in America, but try this recipe for the real deal and super authentic stuff!) ------------------------------------------------------ Mee Goreng Mamak (Fried Noodles) 500 grams of yellow noodles Handfuls of beansprouts depend on liking 2 small tomatoes, quartered 2 small onions, chopped Handful of chicken breast meat, thinly sliced, or minced beef 2 eggs, lightly beaten 1 potato, boiled and cut into cubes 1 small size dry bean curd, cut into small pieces 3 tablespoons of cooking oil (I usually use soybean.) 1 tablespoons of minced green onion and garlic 2 fish cakes, sliced (optional) Handful of shrimp, de-shelled and de-veined, optional 1 green chili or Thai chili or red cut chili, optional 3 tablespoons of ketchup 3 tablespoons of chili sauce or chili paste 1 tablespoon of dark soy sauce 1 tablespoon of light soy sauce 1 teaspoon of garam masala/curry/turmeric powder, optional (but highly recommended!) For garnishing (optional): Some cucumber slices Some fresh coriander leaves or green onion Some lime or Calamansi lime (cut into half) Some deep fried shallots Some grounded peanut + sugar mixture Sesame oil 1. Assemble all the ingredients that need to chopped or sliced. In a big frying pan, sauté the onion and minced garlic until fragrant. Add in turmeric or Garam Masala (if preferred). Add the chicken breast/minced beef, stir fry for 1-2 minutes. Add the dry bean curd, fish cakes and potato cubes. 2. Add in the yellow noodles and stir fry until well mixed. If the yellow noodles is too dry, add about 1/4 cup of water. Add the tomatoes, prawns, tomato ketchup, chili sauce or paste, freshly cut green/red chili (if any). Stir fry until well combined (about 2-3 minutes). 3. Add in the beaten egg, sugar and salt to taste, followed by the beans sprout. Stir fry until the beaten eggs dries up. Off the heat and transfer to the serving plate. Top with sesame oil to taste.
PANEER TIKKA RECIPE
Tikka basically means anything that is marinated and then baked, grilled or fried, and paneer tikka is a popular vegetarian tikka dish. This tasty homemade version is similar to the dish served in restaurants, but I would say it actually tastes better! The Indian spice powders, mixed with the yoghurt (curd), make a flavorful marinade that is soaked up by the porous paneer cubes. Grilling the skewers then produces a nice, slight crispiness on the paneer. For newbies to Indian food, tandoori style cooking is when marinated ingredients or Indian flatbreads, in this case, paneer cubes, have been threaded on a skewer and grilled in a tandoor, which is a cylindrical clay oven. This produces a subtle charcoal flavour and is a popular way of cooking in Indian restaurants. In this homemade version, we grill the paneer skewers in the oven, although you can even bake them. Most of the time, for tikka recipes, the yogurt-based marinade is made, which is unique to the tandoori style of grilling. This restaurant-style paneer tikka can be easily made at home. In this delicious recipe, paneer cubes are marinated in a spiced yoghurt-based marinade, arranged on skewers, and grilled or baked in the oven. This spicy snack is a dry dish, meaning it is not in a gravy sauce, but the paneer cubes themselves are juicy and succulent. Bell peppers (capsicum) and onions have been added to the skewers in this recipe. The veggies add flavour and nutrition, and you can add as many as you like. This vegetarian dish makes great appetisers or sides. INGREDIENTS Cottage Cheese-200g Hung curd: 2 tablespoons Ginger-garlic paste Kashmiri Mirch powder or paprika. Turmeric powder 1 teaspoon dry mango powder (amchur) Black salt salt 1 teaspoon chaat masala Dried Kasturi leaves Garam masala powder Lemon juice: half a lemon Green capsicum: 1 Onion- 1 Tomato: 1 Melted butter Coriander leaves, chopped 1 teaspoon of cumin powder 1 teaspoon dry mango powder (amchur) PREPARATION This spicy snack is a dry dish, meaning it is not in a gravy sauce, but the paneer cubes themselves are juicy and succulent. Bell peppers (capsicum) and onions have been added to the skewers in this recipe. The veggies add flavour and nutrition and you can add as many as you like. This vegetarian dish makes great appetisers or sides. Crush 1.5 inches ginger and 6 to 7 small to medium sized garlic to a fine paste in a mortar-pestle. You will need 1 tablespoon of crushed ginger-garlic or 1 tablespoon of ready ginger-garlic paste. Slice 200 to 250 grams block or paneer into cubes or squares and keep aside. Best is to use The bestmade paneer. Put 200 grams of hung curd (greek yogurt) in a bowl. With a whisk, beat the curd lightly till smooth. Now add 1 tablespoon of ginger garlic paste or 1 tablespoon of crushed ginger garlic to the curd. Also, add all the dry spice powders. Below you see the following Indian spice powders in clockwise order: 2 teaspoons kashmiri red chilli powder ½ teaspoon turmeric powder Kasturi methi ½ teaspoon garam masala powder 1 teaspoon cumin powder 1 teaspoon dry mango powder (amchur) 1 teaspoon chaat masala ½ teaspoon black pepper powder (optional) Kashmiri red chilli powder gives a nice red colour to the food but is not spicy and hot. Instead of Kashmiri red chilli powder, you can add 2 teaspoons of sweet paprika or ½ to 1 teaspoon of cayenne pepper. Add ½ teaspoon black salt and regular salt as per taste. If you do not have black salt, then skip it. Add ½ tablespoon (1.5 teaspoons) of lemon juice. Next add 1 tablespoon of mustard oil. If you do not have mustard oil, then use a neutral-tasting oil. Mix very well. Check the taste and add more seasonings if required. Add the onions, capsicum and paneer to the marinade. Slowly and gently mix them with the marinade. Cover and keep the marinated paneer and veggies in the refrigerator for 2 hours or more. This is how they look after 2 hours. Assemble and Grill Paneer Tikka Begin to thread the veggies and paneer alternately on bamboo skewers. Before you begin to thread preheat the oven to 230 or 240 degrees Celsius or 464 degrees Fahrenheit for 15 to 20 minutes. Use only the top heating element while preheating as well as grilling. Soak or rinse the bamboo skewers before threading. Place them on a tray lined with aluminum foil or parchment paper. Brush with some oil all over. Place the tray on the top rack and grill in the preheated oven for 7 to 10 minutes first at 230 to 240 degrees Celsius or 464 degrees Fahrenheit. Then remove the tray from the oven and turn the paneer tikka skewers. Again keep back on the top rack in the oven and continue to grill till the edges of the paneer and veggies are golden or slightly charred for about 3 to 5 minutes. Do not grill for a long time as the paneer becomes hard. Keep an eye on the temperature because it varies from oven to oven. You can reduce or increase the time as required. The total grilling time will be 15 to 20 minutes. Remove once done. Serve the paneer tikka sprinkled with some chaat masala and lemon juice. Also serve mint chutney, onion slices and lemon wedges as sides. Serving Suggestions Whether you have made paneer tikka in the oven or on the Tawa, it is always served with this bright Mint Chutney that is made with curd (yogurt). This chutney is the traditional sauce or dip that is served with all tandoori dishes. Onion slices and lemon wedges are also traditionally served with this appetizer dish or starter snack. They even go well as a side dish. You can even eat paneer tikka with roti, naan, or bread or make wraps or rolls with them filled with your favorite toppings and veggies. Expert Tips Barbecue: You can also cook the paneer tikka on the barbecue grill. Grilling in the oven: In the oven grill for 15 to 20 minutes at 230 or 240 degree celsius with only the top heating element on. Basically here we are broiling the dish. Marination Time: It is best to marinate the paneer cubes for 2 hours or more. You can also keep the marinated paneer overnight in the fridge. Since I made the paneer tikka for dinner, I marinated the paneer and veggies for 2 hours in the refrigerator. The longer it marinates, the better flavors get infused into the paneer and veggies. Vegetables: The veggies used can be of your choice. In the step-by-step photos, I have used onions and green bell pepper (capsicum). In the video, I used red, yellow, and green bell pepper with onions. You can use baby corn, mushrooms, cauliflower, tomatoes, broccoli, etc. For cauliflower blanch them before marinating. Adding Oil: While grilling or baking, the paneer cubes and veggies can become dry. Oil is added to the paneer and veggie mixture to prevent this from happening. The paneer cubes and veggies are also brushed with some oil to avoid them from becoming dry. Overcooking: Don’t overcook the paneer as they then become rubbery, dry, and hard. The paneer should be soft, well-cooked, and juicy. Marinade: The leftover marinade can be applied or brushed on the paneer tikka before grilling them. If you are making paneer tikka masala gravy, you can use the extra marinade in the gravy. Vegan Options: Use tofu, seitan, or tempeh in place of paneer. Use a vegan yogurt like almond or cashew yogurt in place of dairy yogurt. Did you make this recipe? Please let me know how it turned out for you! Leave a comment below and share a picture on INSTAGRAM with the hashtag #sweeetchillies Leave a comment below: Your comments make my day. Thank you! If you have a question, please skim the comments section—you might find an immediate answer there. If you made the recipe, please choose a star rating, too. To know more about SWEEET CHILLIES do follow us on Facebook, Instagram and Twitter SWEEET CHILLIES tries to bring recipes to your kitchen step from every nook-corners of the streets. Sweeet chillies recipes let you stand out from the crowd, always and let you not just taste delicious food, but make an experience out of it! Contact us at info@sweeetchillies.com “This content is monitored by Scrrum Labs. For any complaints, please write to us at support@scrrum.com“
Bánh giầy - One of the easiest and most popular cakes in Vietnam
Bánh giày (it can also be written as written as banh day or banh chung) is a Vietnamese traditional cake. Cake is a white, flat, and round glutinous rice cake. They are wrapped in cut pieces of banana leaves. They are usually served with a type of Vietnamese sausage. Cake can be fried to a thin crispy golden crust or be eaten with pork rolls. Another variation is called banh giay bean, where ground boiled mung bean (mung bean) - salted or sweetened - is stuffed inside. It is very similar to other Asian glutinous rice cakes like Japanese mochi, Korean tteok or Chinese lo mai chi. Do you want to hear the legend of the "Bánh giầy"? Emperor Hùng Vương had many sons. Some pursued literary careers. Others excelled in martial arts. The youngest prince named Lang Liêu, however, loved neither. Instead, he and his wife and their children chose the countryside where they farmed the land. One day, toward the end of the year, the emperor met with all his sons. He told them whoever brought him the most special and unusual food would be made the new emperor. Almost immediately, the princes left for their homes and started looking for the most delicious food to offer the emperor. Some went hunting in the forests and brought home birds and animals which they prepared into the most palatable dishes. Some others sailed out to the open sea, trying to catch fish, lobsters and other much loved sea food. Neither the rough sea nor the violent weather could stop them from looking for the best gifts to please the emperor. In his search, Lang Liêu went back to the countryside. He saw that the rice in his paddy fields was ripe and ready to be harvested, Walking by a glutinous rice field, he picked some golden grains on a long stalk. He brought them close to his nose and he could smell a delicate aroma. bồn tắm đứng His entires family then set out to harvest the rice, Lang Liêu himself ground the glutinous rice grains into fine flour. His wife mixed it with water into a soft paste. His children helped by building a fire and wrapping the cakes with leaves. In no time, they finished, and in front of them lay two kinds of cakes: one was round and the other was square in shape. The round cake was made with glutinous rice dough and was called bánh dầy by Lang Liêu. He named the square shaped cake bánh chưng which he made with rice, green beans wrapped in leaves. Everybody was extremely happy with the new kind of cakes. On the first day of Spring, the princes took the gifts of their labor and love to the emperor. One carried a delicious dish of steamed fish and mushrooms. Another brought with him a roasted peacock and some lobsters. All the food was beautifully cooked. When it was Lang Liêu's turn to present his gifts, he carried the bánh chưng and his wife carried the bánh dầy to the emperor. Seeing Lang Liêu's simple offerings, other princes sneered at them. But after tasting all the food brought to court by his sons, the emperor decided that the first prize should be awarded to Lang Liêu. The emperor then said that his youngest son's gifts were not only the purest, but also the most meaningful because Lang Liêu had used nothing except rice which was the basic foodstuff of the people to make them. The emperor gave up the throne and make Lang Liêu the new emperor. All the other princes bowed to show respect and congratulated the new emperor.