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Summer has officially entered the chat and nothing says SLUSHi SUMMER like a Ribena Lychee Slushie made with my @ninjakitchenau SLUSHi machine 🍧💕 Ingredients: 2 x large cans lychees in syrup 450ml Ribena concentrate 1. Blend 2 cans of lychees until smooth, then strain through a sieve to remove any pulp. 2. Top up the strained lychee juice with water until you reach 1.2L (1200ml) total liquid. 3. Stir in 450ml of Ribena concentrate until fully combined. 4. Pour the mixture into the Ninja SLUSHi and churn according to the machine instructions until thick, icy, and slushie-ready. AD #ninjaslushi #summerdrinks #slushierecipe
1.53M
1.68K
93
7mo ago
therese.lum
Summer has officially entered the chat and nothing says SLUSHi SUMMER like a Ribena Lychee Slushie made with my @ninjakitchenau SLUSHi machine 🍧💕 Ingredients: 2 x large cans lychees in syrup 450ml Ribena concentrate 1. Blend 2 cans of lychees until smooth, then strain through a sieve to remove any pulp. 2. Top up the strained lychee juice with water until you reach 1.2L (1200ml) total liquid. 3. Stir in 450ml of Ribena concentrate until fully combined. 4. Pour the mixture into the Ninja SLUSHi and churn according to the machine instructions until thick, icy, and slushie-ready. AD #ninjaslushi #summerdrinks #slushierecipe
Convinced some of you have never had Earl Grey and matcha together and we need to fix that immediately. ​ Cold Brew Matcha Earl Grey Milk tea...and it’s so easy to make at home​. Made with @a2milkau Lactose Free Full Cream for the creamiest milk tea base, which may be easy to digest for some people with lactose sensitivities* Want to make it at home? The full recipe is linked in @a2milkau bio​. #ad #paidpartnership #matchalatte #milktea​ *a2 Milk®️ Lactose Free may be easy to digest compared to ordinary milk for some people who are sensitive to lactose, when consumed as part of a healthy, varied diet.
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3w ago
therese.lum
Convinced some of you have never had Earl Grey and matcha together and we need to fix that immediately. ​ Cold Brew Matcha Earl Grey Milk tea...and it’s so easy to make at home​. Made with @a2milkau Lactose Free Full Cream for the creamiest milk tea base, which may be easy to digest for some people with lactose sensitivities* Want to make it at home? The full recipe is linked in @a2milkau bio​. #ad #paidpartnership #matchalatte #milktea​ *a2 Milk®️ Lactose Free may be easy to digest compared to ordinary milk for some people who are sensitive to lactose, when consumed as part of a healthy, varied diet.
Fuyu persimmons are back in season, so naturally I had to run to @harrisfarmmarkets and recreate these brûléed persimmon panna cottas from my PS40 pop-up last year 🏃🍊 Panna Cotta Base: 6 Fuyu Persimmons 500ml thickened cream 50g caster sugar 1 tsp vanilla paste 2 tbsp honey 1 cup persimmon pulp (from the hollowed-out centres) 2 tsp powdered gelatine + 2 tbsp warm water Persimmon Ginger Jam: Remaining pulp from the panna cotta base 3 tbsp caster sugar 1 tsp lemon juice 1 tsp grated ginger (optional) 2 tbsp water 1. Slice persimmons in half horizontally. Hollow them out carefully with a spoon, leaving a 0.5cm wall. Reserve the flesh. 2. Blend all the reserved flesh until smooth. Measure out 1 cup for the panna cotta and keep the remainder for the jam. 3. In a small pot, combine the “remainder” pulp, sugar, lemon, ginger, and water. Simmer on low for 10–12 mins until thick and translucent. Spoon a small, even layer into the bottom of each hollowed-out shell. Place the tray in the freezer for 10 mins to set the jam surface. 4. In a saucepan, bring cream, sugar, vanilla, and honey to a gentle simmer. Remove from heat. Whisk the gelatine into the warm water until clear, then stir into the warm cream. 5. Stir the 1 cup of pulp into the cream. Pass the mixture through a fine sieve into a jug for a smooth texture. Carefully pour the cream mixture over the back of a spoon onto the jam layer until the shells are full. Refrigerate for 4 hours or overnight. 6. Just before serving, sprinkle a thin, even layer of caster sugar over the set panna cotta. Use your blowtorch to caramelise the sugar until it’s a deep amber colour. #ad #fuyupersimmons #harrisfarm
414K
18.9K
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3mo ago
therese.lum
Fuyu persimmons are back in season, so naturally I had to run to @harrisfarmmarkets and recreate these brûléed persimmon panna cottas from my PS40 pop-up last year 🏃🍊 Panna Cotta Base: 6 Fuyu Persimmons 500ml thickened cream 50g caster sugar 1 tsp vanilla paste 2 tbsp honey 1 cup persimmon pulp (from the hollowed-out centres) 2 tsp powdered gelatine + 2 tbsp warm water Persimmon Ginger Jam: Remaining pulp from the panna cotta base 3 tbsp caster sugar 1 tsp lemon juice 1 tsp grated ginger (optional) 2 tbsp water 1. Slice persimmons in half horizontally. Hollow them out carefully with a spoon, leaving a 0.5cm wall. Reserve the flesh. 2. Blend all the reserved flesh until smooth. Measure out 1 cup for the panna cotta and keep the remainder for the jam. 3. In a small pot, combine the “remainder” pulp, sugar, lemon, ginger, and water. Simmer on low for 10–12 mins until thick and translucent. Spoon a small, even layer into the bottom of each hollowed-out shell. Place the tray in the freezer for 10 mins to set the jam surface. 4. In a saucepan, bring cream, sugar, vanilla, and honey to a gentle simmer. Remove from heat. Whisk the gelatine into the warm water until clear, then stir into the warm cream. 5. Stir the 1 cup of pulp into the cream. Pass the mixture through a fine sieve into a jug for a smooth texture. Carefully pour the cream mixture over the back of a spoon onto the jam layer until the shells are full. Refrigerate for 4 hours or overnight. 6. Just before serving, sprinkle a thin, even layer of caster sugar over the set panna cotta. Use your blowtorch to caramelise the sugar until it’s a deep amber colour. #ad #fuyupersimmons #harrisfarm
Prawn Rice Rolls 虾肠粉cheats version for girl dinner 🎀 low-effort, high-reward 💅 Makes 4 rolls: THE PRAWNS Marinate 12 peeled prawns for 10 mins in: • 1/2 tsp salt • dash of white pepper • 1/2 tsp sesame oil • 1/2 tsp cornstarch THE WRAP You’ll need 8 sheets of rice paper. Dip one sheet in warm water, place 3 prawns in a row, and roll it up. Wrap that roll in a second softened sheet of rice paper for that authentic, thick texture! STEAM Place on a well-oiled heatproof plate (so they don’t stick!) and steam over boiling water for just 3-4 mins until the prawns turn pink. They cook fast! THE SAUCE Whisk together: • 1/4 cup warm water • 2.5 tbsp light soy sauce • 2 tsp dark soy sauce • 1 tsp oyster sauce • 5 tsp sugar • 1 tsp sesame oil Pour sauce over the hot rolls, & garnish with spring onion. #girldinner #cheungfun #dimsum #easyrecipe #dinnerrecipes
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13.9K
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1mo ago
therese.lum
Prawn Rice Rolls 虾肠粉cheats version for girl dinner 🎀 low-effort, high-reward 💅 Makes 4 rolls: THE PRAWNS Marinate 12 peeled prawns for 10 mins in: • 1/2 tsp salt • dash of white pepper • 1/2 tsp sesame oil • 1/2 tsp cornstarch THE WRAP You’ll need 8 sheets of rice paper. Dip one sheet in warm water, place 3 prawns in a row, and roll it up. Wrap that roll in a second softened sheet of rice paper for that authentic, thick texture! STEAM Place on a well-oiled heatproof plate (so they don’t stick!) and steam over boiling water for just 3-4 mins until the prawns turn pink. They cook fast! THE SAUCE Whisk together: • 1/4 cup warm water • 2.5 tbsp light soy sauce • 2 tsp dark soy sauce • 1 tsp oyster sauce • 5 tsp sugar • 1 tsp sesame oil Pour sauce over the hot rolls, & garnish with spring onion. #girldinner #cheungfun #dimsum #easyrecipe #dinnerrecipes
The Tom Kha Wonton Bowl from @authenticasia.au is one of those freezer staples I always come back to when I want something quick and full of flavour. While it’s delicious on its own, I love adding a fresh sambal matah every now and then to give it a little extra kick 🌶️ Sambal Matah: 2 bird’s eye chilies, chopped finely 3 shallots, sliced thinly 1 cloves garlic, minced 6 makrut lime leaves, sliced thinly 1/2 stalk lemongrass, white part sliced thinly 1 tbsp lime juice 1/4 tsp salt 1/4 tsp sugar 1/2 tsp fish sauce 3 tbsp neutral oil 1. Combine shallot, garlic, lemongrass, makrut lime, chilli, salt & sugar in a heatproof bowl. 2. Heat up oil pour over diced ingredients 3. Season with fish sauce & lime juice. Find it in the freezer aisle at @woolworths_au #brandedcontent #authenticasia #cpauthenticasia
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1w ago
therese.lum
The Tom Kha Wonton Bowl from @authenticasia.au is one of those freezer staples I always come back to when I want something quick and full of flavour. While it’s delicious on its own, I love adding a fresh sambal matah every now and then to give it a little extra kick 🌶️ Sambal Matah: 2 bird’s eye chilies, chopped finely 3 shallots, sliced thinly 1 cloves garlic, minced 6 makrut lime leaves, sliced thinly 1/2 stalk lemongrass, white part sliced thinly 1 tbsp lime juice 1/4 tsp salt 1/4 tsp sugar 1/2 tsp fish sauce 3 tbsp neutral oil 1. Combine shallot, garlic, lemongrass, makrut lime, chilli, salt & sugar in a heatproof bowl. 2. Heat up oil pour over diced ingredients 3. Season with fish sauce & lime juice. Find it in the freezer aisle at @woolworths_au #brandedcontent #authenticasia #cpauthenticasia
Throwing a whole BAO PARTY 🍥🔥 using just one appliance and YOU’RE INVITED 👀 From soft fluffy bao buns > crispy pork belly > charred char siu > sizzling bulgogi, every element made start to finish with the @ninjakitchenau Combi 14-in-1 Multicooker 🙌 ✨ PROOF + STEAM = bao buns from scratch ✨ AIR FRY = pork belly with that crackly skin ✨ GRILL = juicy, charred char siu pork ✨ SAUTÉ = quick, flavour-packed bulgogi beef Yep… one machine, the whole feast. Just add your fave toppings and let everyone build their own bao 🥢 Drop a 🥟 if you’re coming to the next one. #ninjacombioven #ninjakitchenau #ad #baoparty #easyentertaining
294K
hidden
49
12mo ago
therese.lum
Throwing a whole BAO PARTY 🍥🔥 using just one appliance and YOU’RE INVITED 👀 From soft fluffy bao buns > crispy pork belly > charred char siu > sizzling bulgogi, every element made start to finish with the @ninjakitchenau Combi 14-in-1 Multicooker 🙌 ✨ PROOF + STEAM = bao buns from scratch ✨ AIR FRY = pork belly with that crackly skin ✨ GRILL = juicy, charred char siu pork ✨ SAUTÉ = quick, flavour-packed bulgogi beef Yep… one machine, the whole feast. Just add your fave toppings and let everyone build their own bao 🥢 Drop a 🥟 if you’re coming to the next one. #ninjacombioven #ninjakitchenau #ad #baoparty #easyentertaining
Bruleed custard-filled french toast hot cross buns 🍮 This is how you make hot cross buns party worthy with store bought hxb, custard powder & a sugar crack ✨ FRENCH TOAST SOAK 1 packet hot cross buns 3 eggs 225ml milk 30g sugar 1/2 tsp vanilla extract 50g butter VANILLA CUSTARD FILLING 2 tbsp custard powder 2 tbsp sugar 1 1/2 cups milk vanilla paste BRULEE DIP 1 cup sugar 100ml water 1. Whisk eggs, milk, sugar and vanilla together. Place buns cut-side up in a deep dish, pour over the mixture and soak for at least 2 hours or overnight. 2. Melt butter in a pan on medium-high heat. French toast the buns 3 minutes each side until golden. Set aside. 3. For the custard, whisk custard powder and sugar with milk until smooth. Bring to a boil stirring continuously, then simmer until thick. Cool before piping. 4. Make an incision in each bun and pipe in the custard filling. 5. Combine sugar and water in a small pot and boil until light golden brown. Dip each filled bun into the caramel, transfer to a lined tray and allow to set. #hotcrossbuns #easterrecipes #entertainingathome #easterbrunch #sydneyfoodie
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5.53K
70
5mo ago
therese.lum
Bruleed custard-filled french toast hot cross buns 🍮 This is how you make hot cross buns party worthy with store bought hxb, custard powder & a sugar crack ✨ FRENCH TOAST SOAK 1 packet hot cross buns 3 eggs 225ml milk 30g sugar 1/2 tsp vanilla extract 50g butter VANILLA CUSTARD FILLING 2 tbsp custard powder 2 tbsp sugar 1 1/2 cups milk vanilla paste BRULEE DIP 1 cup sugar 100ml water 1. Whisk eggs, milk, sugar and vanilla together. Place buns cut-side up in a deep dish, pour over the mixture and soak for at least 2 hours or overnight. 2. Melt butter in a pan on medium-high heat. French toast the buns 3 minutes each side until golden. Set aside. 3. For the custard, whisk custard powder and sugar with milk until smooth. Bring to a boil stirring continuously, then simmer until thick. Cool before piping. 4. Make an incision in each bun and pipe in the custard filling. 5. Combine sugar and water in a small pot and boil until light golden brown. Dip each filled bun into the caramel, transfer to a lined tray and allow to set. #hotcrossbuns #easterrecipes #entertainingathome #easterbrunch #sydneyfoodie
Authentic Cantonese-style Crispy Skin Pork Belly 燒肉!! 1. Holes in skin - makes sure it crackles and puffs evenly 2. Rubbing baking powder & sesame oil before roasting - makes sure it browns evenly Ingredients： 1 kg pork belly 3 tbsp shaoxing wine 2 spring onion stalks For the skin: 1/2 tsp of baking powder (not baking soda) 1/2 tsp of sesame oil For the dry rub: 1 tbsp of salt 1/2 tbsp sugar 1 tsp of five spice 1. Boil pork belly for 2 mins on medium heat to soften skin to prick holes. 2. Rub shaoxing wine and salt mixture on the meat side. Make a box with foil and leave in the fridge overnight to dry out skin. 3. The next day, rub baking powder and sesame oil on the dried skin. 4. Bake 180C for 45mins. Take out and wipe off any excess oil. 5. Then bake on top level/grill 220C for 10 mins or until skin has puffed up and is golden #crispyporkbelly #porkbelly #crispyskin #siuyuk #cantonesefood
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329
3w ago
therese.lum
Authentic Cantonese-style Crispy Skin Pork Belly 燒肉!! 1. Holes in skin - makes sure it crackles and puffs evenly 2. Rubbing baking powder & sesame oil before roasting - makes sure it browns evenly Ingredients： 1 kg pork belly 3 tbsp shaoxing wine 2 spring onion stalks For the skin: 1/2 tsp of baking powder (not baking soda) 1/2 tsp of sesame oil For the dry rub: 1 tbsp of salt 1/2 tbsp sugar 1 tsp of five spice 1. Boil pork belly for 2 mins on medium heat to soften skin to prick holes. 2. Rub shaoxing wine and salt mixture on the meat side. Make a box with foil and leave in the fridge overnight to dry out skin. 3. The next day, rub baking powder and sesame oil on the dried skin. 4. Bake 180C for 45mins. Take out and wipe off any excess oil. 5. Then bake on top level/grill 220C for 10 mins or until skin has puffed up and is golden #crispyporkbelly #porkbelly #crispyskin #siuyuk #cantonesefood
This was never meant to be eaten and that was entirely the point! A 20 inch fake grape cake built from foam, real buttercream and a few kgs of green grapes.. made purely for the cutting moment 😌👌 Carved out a real section inside so the cut was genuine, piped buttercream curtains down the sides and covered the top in grapes until she looked exactly how i imagined her 🍇✨ #weddingcakeideas #weddingcakedesign #weddingcakeinspo #privatechef #fakecake
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1.15K
54
5mo ago
therese.lum
This was never meant to be eaten and that was entirely the point! A 20 inch fake grape cake built from foam, real buttercream and a few kgs of green grapes.. made purely for the cutting moment 😌👌 Carved out a real section inside so the cut was genuine, piped buttercream curtains down the sides and covered the top in grapes until she looked exactly how i imagined her 🍇✨ #weddingcakeideas #weddingcakedesign #weddingcakeinspo #privatechef #fakecake
Black Sesame Tang Yuan Cookies🧧🥠✨ Cant get enough of these! They’re rich, nutty, chewy, and filled with a surprise mochi-like centre. The stunning black-and-white contrast looks just like a full moon in the night sky 🌚🌝 Makes 18 Ingredients: 115g butter, softened 100g (1/2 cup) caster sugar 135g (3/4 cup) brown sugar 2 eggs, room temp 1.5 cups black sesame paste, store bought or 3 cups black sesame seeds 375g (2.5 cups) plain flour, sifted 1/2 tsp baking powder 1/2 tsp baking soda 18 black sesame tang yuan 1. To make your own sesame paste, lightly toast seeds until fragrant and blitz in a blender with a little sesame oil to help blend into a puree. Set 1.5 cups aside. 2. Whisk butter and sugar together until smooth, then add in eggs and black sesame paste, and whisk again until incorporated. Fold through flour, baking powder & baking soda. 3. Evenly divide dough into 18 balls and let it rest in the fridge for 30 mins. 4. Boil tang yuan according to packet instructions and let it chill in the fridge to firm up. 5. Flatten out a dough ball with your hands, and make a dent in the middle. Top with a tang yuan ball, then use your hands to seal the dough edges around it until it is completely covered. Add some black sesame seeds on top if desired. Repeat until all dough is used up. 6. Preheat oven to 170C (fan-forced) and bake for 12-13 mins. #lny #tangyuan #mochi #blacksesame #lunarnewyear
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1.74K
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6mo ago
therese.lum
Black Sesame Tang Yuan Cookies🧧🥠✨ Cant get enough of these! They’re rich, nutty, chewy, and filled with a surprise mochi-like centre. The stunning black-and-white contrast looks just like a full moon in the night sky 🌚🌝 Makes 18 Ingredients: 115g butter, softened 100g (1/2 cup) caster sugar 135g (3/4 cup) brown sugar 2 eggs, room temp 1.5 cups black sesame paste, store bought or 3 cups black sesame seeds 375g (2.5 cups) plain flour, sifted 1/2 tsp baking powder 1/2 tsp baking soda 18 black sesame tang yuan 1. To make your own sesame paste, lightly toast seeds until fragrant and blitz in a blender with a little sesame oil to help blend into a puree. Set 1.5 cups aside. 2. Whisk butter and sugar together until smooth, then add in eggs and black sesame paste, and whisk again until incorporated. Fold through flour, baking powder & baking soda. 3. Evenly divide dough into 18 balls and let it rest in the fridge for 30 mins. 4. Boil tang yuan according to packet instructions and let it chill in the fridge to firm up. 5. Flatten out a dough ball with your hands, and make a dent in the middle. Top with a tang yuan ball, then use your hands to seal the dough edges around it until it is completely covered. Add some black sesame seeds on top if desired. Repeat until all dough is used up. 6. Preheat oven to 170C (fan-forced) and bake for 12-13 mins. #lny #tangyuan #mochi #blacksesame #lunarnewyear
9 reasons your pavlova isn’t working.. and yes, they’re all fixable 🍰 because everyone deserves a crisp shell and marshmallow centre! Recipe in my previous post. Save for later ✨ #pavlova #bakingtips #pavlovacake
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2.33K
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8mo ago
therese.lum
9 reasons your pavlova isn’t working.. and yes, they’re all fixable 🍰 because everyone deserves a crisp shell and marshmallow centre! Recipe in my previous post. Save for later ✨ #pavlova #bakingtips #pavlovacake
Wedding Cake Canapes 🎂🍸✨ When the brief is chocolate and caramel for 40 wedding guests.. we dont do slices, we serve it in coupes! Part 2 coming next 👀 #weddingcakesideas #weddingcakeinspo #sydneychef #sydneycake #sydneycakes
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5mo ago
therese.lum
Wedding Cake Canapes 🎂🍸✨ When the brief is chocolate and caramel for 40 wedding guests.. we dont do slices, we serve it in coupes! Part 2 coming next 👀 #weddingcakesideas #weddingcakeinspo #sydneychef #sydneycake #sydneycakes
A Taiwanese Wagyu Beef Crack Bowl for girl dinner🌶️🥩 Was craving some of my childhood flavours so made some charred buttered rice hiding stir-fried pickled mustard greens, wagyu beef, an egg yolk, & flaky salt 🍚 CRACK BUTTER 50 grams unsalted butter, softened 1.5-2 tablespoons chili bean paste (doubanjiang) 2 tbsp coriander, finely chopped 1 garlic clove, grated 1/2 tsp salt PICKLED MUSTARD GREENS 1 packet pickled mustard, chopped finely 1 garlic clove, finely chopped 1 tbsp Shaoxing wine 1 tsp sugar salt, to taste WAGYU BEEF 1 packet wagyu yakiniku beef slices @ausmeatemporium salt 1. Mix butter together & set aside. 2. Heat 1 tbsp neutral oil in a pan. Add garlic, pickled mustard greens, & stir-fry until fragrant. Deglaze with Shaoxing wine and season with sugar & salt. 3. Heat a little oil in a pan. Season beef slices with salt and sear on high heat until caramelised, 1-1.5 minutes. Remove & rest. 4. Pack some cooked rice into a small bowl, pressing the mustard greens mixture into the centre so it’s hidden inside. Invert the small bowl into a larger serving bowl to release a neat mound of rice. 5. Generously spread the chili garlic butter over the top of the rice mound. Torch until the butter chars slightly and melts down over the rice. 6. Slice the rested beef and arrange over the charred buttery rice. Top with 1 egg yolk and finish with 1 pinch flaky sea salt, for finishing. #girldinner #wagyu #ricebowl #dinneridea #asiancooking
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1.08K
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1mo ago
therese.lum
A Taiwanese Wagyu Beef Crack Bowl for girl dinner🌶️🥩 Was craving some of my childhood flavours so made some charred buttered rice hiding stir-fried pickled mustard greens, wagyu beef, an egg yolk, & flaky salt 🍚 CRACK BUTTER 50 grams unsalted butter, softened 1.5-2 tablespoons chili bean paste (doubanjiang) 2 tbsp coriander, finely chopped 1 garlic clove, grated 1/2 tsp salt PICKLED MUSTARD GREENS 1 packet pickled mustard, chopped finely 1 garlic clove, finely chopped 1 tbsp Shaoxing wine 1 tsp sugar salt, to taste WAGYU BEEF 1 packet wagyu yakiniku beef slices @ausmeatemporium salt 1. Mix butter together & set aside. 2. Heat 1 tbsp neutral oil in a pan. Add garlic, pickled mustard greens, & stir-fry until fragrant. Deglaze with Shaoxing wine and season with sugar & salt. 3. Heat a little oil in a pan. Season beef slices with salt and sear on high heat until caramelised, 1-1.5 minutes. Remove & rest. 4. Pack some cooked rice into a small bowl, pressing the mustard greens mixture into the centre so it’s hidden inside. Invert the small bowl into a larger serving bowl to release a neat mound of rice. 5. Generously spread the chili garlic butter over the top of the rice mound. Torch until the butter chars slightly and melts down over the rice. 6. Slice the rested beef and arrange over the charred buttery rice. Top with 1 egg yolk and finish with 1 pinch flaky sea salt, for finishing. #girldinner #wagyu #ricebowl #dinneridea #asiancooking
Steamed Chicken with Ginger Spring Onion Sauce 姜葱白切鸡 🍗🫚🍚 By placing a small bowl upside down in the middle of your steaming dish, creates a vacuum that captures all the pure, liquid-gold chicken essence as it cooks. The secret for the richest, most flavourful sauce, and it makes prepping the chicken a breeze. Chicken: 4 chicken drumsticks 4–5 slices fresh ginger 1 stalk spring onion, cut into batons Sauce: 2 stalks spring onion, finely chopped 6 cloves garlic, finely diced 1 knob ginger, grated 1/2 tbsp salt 3 tbsp neutral oil Chicken essence 2 tbsp light soy sauce 1.5 tbsp oyster sauce 1/2 tbsp sugar 1/4 cup fresh coriander, finely chopped 1.Place a small bowl upside down in the center of a larger, curved heat-proof bowl. Arrange chicken around the inverted bowl. Scatter the ginger slices and spring onion batons over the top. 2. Steam chicken for 20–25 minutes. 3. While chicken is steaming, combine finely chopped spring onion, diced garlic, grated ginger, and salt in a heatproof bowl. 4. Heat oil in a small pot until lightly smoking & pour over aromatics. 5. Once chicken is cooked, remove the drumsticks and let it rest. Gently lift the inverted bowl to reveal all the captured, concentrated chicken essence. 6. Combine chicken essence with aromatic mixture. Stir in light soy sauce, oyster sauce, and sugar. Taste and adjust the seasoning if needed! 7. Thinly slice steamed drumsticks and add to the sauce. Toss in the finely chopped coriander, and serve with rice. #girldinner #steamedchicken #easydinners #easydinnerrecipes #asiancooking
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4w ago
therese.lum
Steamed Chicken with Ginger Spring Onion Sauce 姜葱白切鸡 🍗🫚🍚 By placing a small bowl upside down in the middle of your steaming dish, creates a vacuum that captures all the pure, liquid-gold chicken essence as it cooks. The secret for the richest, most flavourful sauce, and it makes prepping the chicken a breeze. Chicken: 4 chicken drumsticks 4–5 slices fresh ginger 1 stalk spring onion, cut into batons Sauce: 2 stalks spring onion, finely chopped 6 cloves garlic, finely diced 1 knob ginger, grated 1/2 tbsp salt 3 tbsp neutral oil Chicken essence 2 tbsp light soy sauce 1.5 tbsp oyster sauce 1/2 tbsp sugar 1/4 cup fresh coriander, finely chopped 1.Place a small bowl upside down in the center of a larger, curved heat-proof bowl. Arrange chicken around the inverted bowl. Scatter the ginger slices and spring onion batons over the top. 2. Steam chicken for 20–25 minutes. 3. While chicken is steaming, combine finely chopped spring onion, diced garlic, grated ginger, and salt in a heatproof bowl. 4. Heat oil in a small pot until lightly smoking & pour over aromatics. 5. Once chicken is cooked, remove the drumsticks and let it rest. Gently lift the inverted bowl to reveal all the captured, concentrated chicken essence. 6. Combine chicken essence with aromatic mixture. Stir in light soy sauce, oyster sauce, and sugar. Taste and adjust the seasoning if needed! 7. Thinly slice steamed drumsticks and add to the sauce. Toss in the finely chopped coriander, and serve with rice. #girldinner #steamedchicken #easydinners #easydinnerrecipes #asiancooking
My ✨girl dinner✨ with @goodandfugly produce made a bit asian-ish Crispy panko eggplant milanesa, a spicy smoky gochujang ezme salata, a miso yuzu tofu mayo, and a herby salad because health. Of course with a cheeky sparkling chilled🍷 @debortoliwines #girldinner #dinnerrecipes #vegetariandinner #vegetariancooking #easyrecipesathome
33.0K
924
41
2mo ago
therese.lum
My ✨girl dinner✨ with @goodandfugly produce made a bit asian-ish Crispy panko eggplant milanesa, a spicy smoky gochujang ezme salata, a miso yuzu tofu mayo, and a herby salad because health. Of course with a cheeky sparkling chilled🍷 @debortoliwines #girldinner #dinnerrecipes #vegetariandinner #vegetariancooking #easyrecipesathome
Taiwanese Beef Noodle Soup 台灣牛肉麵 🍜🇹🇼 Serves 4-6 SOUP: 500g gravy beef, cut into large pieces 500g beef cheek, cut into large pieces 1 large onion, quartered 2 spring onions, cut into batons 1 inch ginger, sliced 6 garlic cloves ½ cinnamon stick 5-6 star anise 1 tbsp black peppercorns 1 tbsp coriander seeds 1 tomato, quartered 1 carrot, quartered 3 heaped tbsp chili bean paste (doubanjiang) 2 tbsp tomato paste Water, enough to submerge everything (roughly 2-2.5L depending on your pot) To finish: 2-3 tbsp light soy sauce, salt to taste, & sugar to round it out PICKLED MUSTARD GREENS: 1 packet pickled mustard greens, diced 2 garlic cloves, diced 1 tsp salt ½ tbsp sugar 1 tbsp shaoxing wine TO SERVE: Dried wheat noodles Reserved beef Pickled mustard greens Spring onion, finely diced Coriander, roughly chopped 1. Char the onion, spring onion, ginger and garlic until blistered and fragrant. Set aside. 2. Pan-fry the beef in neutral oil until well browned on all sides. Set aside. 3. Lightly toast the cinnamon, star anise, black pepper and coriander seeds until fragrant. 4. Into a pressure cooker, add the beef, charred aromatics, toasted spices, tomato, carrot, chili bean paste and tomato paste. Add water until everything is just submerged. Cook according to your pressure cooker’s instructions. 5. Meanwhile, sauté the pickled mustard greens with garlic, season with salt and sugar, and deglaze with the shaoxing wine. Set aside. 6. Once the pressure cooker is done, release the valve and strain the soup, separating out the beef and discarding the rest of the solids. Return the beef to the strained broth and season to taste with soy sauce, salt, and a touch of sugar. 7. Cook your noodles according to packet instructions. Serve in a big bowl with plenty of broth, beef, pickled mustard greens, spring onion and coriander on top. 阿姨們, hope I did you proud x #beefnoodlesoup #beefnoodle #taiwanfood #taiwanesebeefnoodlesoup #taiwanesecuisine
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778
71
2w ago
therese.lum
Taiwanese Beef Noodle Soup 台灣牛肉麵 🍜🇹🇼 Serves 4-6 SOUP: 500g gravy beef, cut into large pieces 500g beef cheek, cut into large pieces 1 large onion, quartered 2 spring onions, cut into batons 1 inch ginger, sliced 6 garlic cloves ½ cinnamon stick 5-6 star anise 1 tbsp black peppercorns 1 tbsp coriander seeds 1 tomato, quartered 1 carrot, quartered 3 heaped tbsp chili bean paste (doubanjiang) 2 tbsp tomato paste Water, enough to submerge everything (roughly 2-2.5L depending on your pot) To finish: 2-3 tbsp light soy sauce, salt to taste, & sugar to round it out PICKLED MUSTARD GREENS: 1 packet pickled mustard greens, diced 2 garlic cloves, diced 1 tsp salt ½ tbsp sugar 1 tbsp shaoxing wine TO SERVE: Dried wheat noodles Reserved beef Pickled mustard greens Spring onion, finely diced Coriander, roughly chopped 1. Char the onion, spring onion, ginger and garlic until blistered and fragrant. Set aside. 2. Pan-fry the beef in neutral oil until well browned on all sides. Set aside. 3. Lightly toast the cinnamon, star anise, black pepper and coriander seeds until fragrant. 4. Into a pressure cooker, add the beef, charred aromatics, toasted spices, tomato, carrot, chili bean paste and tomato paste. Add water until everything is just submerged. Cook according to your pressure cooker’s instructions. 5. Meanwhile, sauté the pickled mustard greens with garlic, season with salt and sugar, and deglaze with the shaoxing wine. Set aside. 6. Once the pressure cooker is done, release the valve and strain the soup, separating out the beef and discarding the rest of the solids. Return the beef to the strained broth and season to taste with soy sauce, salt, and a touch of sugar. 7. Cook your noodles according to packet instructions. Serve in a big bowl with plenty of broth, beef, pickled mustard greens, spring onion and coriander on top. 阿姨們, hope I did you proud x #beefnoodlesoup #beefnoodle #taiwanfood #taiwanesebeefnoodlesoup #taiwanesecuisine
Perilla Pesto with Burrata, Chilli Crisp & Pine Nuts 🍃🧀 Ofc I took a classic pesto and made it a bit asian. Made this for a dinner party, paired with a fried rice focaccia to mop up all that saucy goodness. Perilla pesto: 2 perilla leaf packets @kmall09 1/4 cup pine nuts, toasted 1-2 garlic cloves 1/2 cup parmesan, grated 50ml perilla oil @kmall09 20ml EVOO 1 tbsp rice wine vinegar salt & pepper to taste to serve: burrata x4 chilli crisp extra pine nuts for topping flakey sea salt how to make it: 1️⃣ Toast the pine nuts in a dry pan over medium heat, 2-3 min until fragrant 2️⃣ Remove stems and roughly chop up perilla leaves. Blend all ingredients together. 3️⃣ Serve over burrata, drizzle with chilli crisp, top with extra pine nuts, and mop it all up with fried rice focaccia #pesto #burrata #dinnerparty #appetiser #perilla
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1mo ago
therese.lum
Perilla Pesto with Burrata, Chilli Crisp & Pine Nuts 🍃🧀 Ofc I took a classic pesto and made it a bit asian. Made this for a dinner party, paired with a fried rice focaccia to mop up all that saucy goodness. Perilla pesto: 2 perilla leaf packets @kmall09 1/4 cup pine nuts, toasted 1-2 garlic cloves 1/2 cup parmesan, grated 50ml perilla oil @kmall09 20ml EVOO 1 tbsp rice wine vinegar salt & pepper to taste to serve: burrata x4 chilli crisp extra pine nuts for topping flakey sea salt how to make it: 1️⃣ Toast the pine nuts in a dry pan over medium heat, 2-3 min until fragrant 2️⃣ Remove stems and roughly chop up perilla leaves. Blend all ingredients together. 3️⃣ Serve over burrata, drizzle with chilli crisp, top with extra pine nuts, and mop it all up with fried rice focaccia #pesto #burrata #dinnerparty #appetiser #perilla
Kimchi Pork Dumplings with Parmesan Lace 🥟🧀 DUMPLINGS 250g pork mince 1/2 tbsp ginger, minced 1 garlic clove, minced 1 tbsp cornstarch 2 tbsp light soy 1 tbsp sesame oil 1 tbsp sugar 100g kimchi, chopped mozzarella, cubed 1 x packet dumpling wrappers DUMPLING SKIRT parmesan, grated 1. Mix pork mince, ginger, garlic, cornstarch, soy sauce, sesame oil, sugar and chopped kimchi in a bowl until well combined. 2. Place a spoonful of filling and a cube of mozzarella into each dumpling wrapper. Fold and seal. 3. Heat oil in a non-stick pan. Panfry & steam dumplings on one side until golden and crisp. 4. In a new pan, lightly oil and sprinkle grated parmesan in a thin, even layer. 5. Let cheese melt over low heat & place the pan-fried dumplings on top, crispy-side down to let them fuse together for a few seconds. 6. Carefully run a spatula underneath cheese crust once it’s crisped up. Flip out onto a plate & serve immediately. #dumplings #panfrieddumplings #asianfusion #cheesecrust #parmesancheese
24.9K
543
64
1mo ago
therese.lum
Kimchi Pork Dumplings with Parmesan Lace 🥟🧀 DUMPLINGS 250g pork mince 1/2 tbsp ginger, minced 1 garlic clove, minced 1 tbsp cornstarch 2 tbsp light soy 1 tbsp sesame oil 1 tbsp sugar 100g kimchi, chopped mozzarella, cubed 1 x packet dumpling wrappers DUMPLING SKIRT parmesan, grated 1. Mix pork mince, ginger, garlic, cornstarch, soy sauce, sesame oil, sugar and chopped kimchi in a bowl until well combined. 2. Place a spoonful of filling and a cube of mozzarella into each dumpling wrapper. Fold and seal. 3. Heat oil in a non-stick pan. Panfry & steam dumplings on one side until golden and crisp. 4. In a new pan, lightly oil and sprinkle grated parmesan in a thin, even layer. 5. Let cheese melt over low heat & place the pan-fried dumplings on top, crispy-side down to let them fuse together for a few seconds. 6. Carefully run a spatula underneath cheese crust once it’s crisped up. Flip out onto a plate & serve immediately. #dumplings #panfrieddumplings #asianfusion #cheesecrust #parmesancheese
Spicy salmon on crispy rice crackers 🌶️🍘 .. and the cracker is just fried rice paper! Makes ~12 pieces 200g sashimi-grade salmon, finely diced 1 tbsp kewpie mayo 1 tsp sriracha/tobasco (adjust to spice level) ½ tsp sesame oil 1 tsp soy sauce 1 tsp lemon juice 2 tbsp spring onion, finely chopped 3 sheets of rice paper oil, for frying 1 tsp toasted sesame seeds Roe/tobiko, for garnish Shichimi Togarashi, for garnish 1. Fry the rice paper in hot oil until it instantly puffs up. Drain on paper towels, then break into smaller crisps 2. Dice the salmon into small cubes and place in a bowl. 3. Mix together mayo, sriracha, sesame oil, soy sauce, and lemon juice until smooth. 4. Fold the salmon, and spring onion into the sauce until evenly coated. Chill for 10 minutes. 5. Spoon a small mound of spicy salmon onto each rice cracker. 6. Sprinkle with shichimi togarashi and top with tobiko. Serve immediately so the crackers stay crisp. #spicysalmon #ricepaper #dinnerpartyideas #appetiser #entertainingathome
20.6K
468
32
4mo ago
therese.lum
Spicy salmon on crispy rice crackers 🌶️🍘 .. and the cracker is just fried rice paper! Makes ~12 pieces 200g sashimi-grade salmon, finely diced 1 tbsp kewpie mayo 1 tsp sriracha/tobasco (adjust to spice level) ½ tsp sesame oil 1 tsp soy sauce 1 tsp lemon juice 2 tbsp spring onion, finely chopped 3 sheets of rice paper oil, for frying 1 tsp toasted sesame seeds Roe/tobiko, for garnish Shichimi Togarashi, for garnish 1. Fry the rice paper in hot oil until it instantly puffs up. Drain on paper towels, then break into smaller crisps 2. Dice the salmon into small cubes and place in a bowl. 3. Mix together mayo, sriracha, sesame oil, soy sauce, and lemon juice until smooth. 4. Fold the salmon, and spring onion into the sauce until evenly coated. Chill for 10 minutes. 5. Spoon a small mound of spicy salmon onto each rice cracker. 6. Sprinkle with shichimi togarashi and top with tobiko. Serve immediately so the crackers stay crisp. #spicysalmon #ricepaper #dinnerpartyideas #appetiser #entertainingathome
Strong and dirty 🍸🫒 Have a few of these, and you’ll definitely get flirty! Dirty martini jellies > shots Grown. Salty. Slightly unhinged. Save this for NYE✨ Recipe: 150ml gin/vodka* 30ml vermouth** 180ml olive brine*** water 60ml 4 tsp gelatine 1. In a microwave-safe bowl, sprinkle the gelatine over 60 ml water to bloom. Microwave for about 30 seconds until fully liquefied. 2. Strain the olive brine and measure out 180 ml. Set aside. 3. In a jug or bowl, combine the gin or vodka, vermouth, olive brine, and liquefied gelatine, stirring well to mix. 4. Line a 19 × 7 cm square dish and pour in the jelly mixture. 5. Arrange the olives evenly over the surface, then freeze for 30 minutes or refrigerate for a few hours until set. *gin @suntory_rokugin **vermouth @cinzano.official ***I used 2 x 230g @alwaysfreshau jars #dirtymartini #jellyshots #cocktailrecipe
16.0K
hidden
38
8mo ago
therese.lum
Strong and dirty 🍸🫒 Have a few of these, and you’ll definitely get flirty! Dirty martini jellies > shots Grown. Salty. Slightly unhinged. Save this for NYE✨ Recipe: 150ml gin/vodka* 30ml vermouth** 180ml olive brine*** water 60ml 4 tsp gelatine 1. In a microwave-safe bowl, sprinkle the gelatine over 60 ml water to bloom. Microwave for about 30 seconds until fully liquefied. 2. Strain the olive brine and measure out 180 ml. Set aside. 3. In a jug or bowl, combine the gin or vodka, vermouth, olive brine, and liquefied gelatine, stirring well to mix. 4. Line a 19 × 7 cm square dish and pour in the jelly mixture. 5. Arrange the olives evenly over the surface, then freeze for 30 minutes or refrigerate for a few hours until set. *gin @suntory_rokugin **vermouth @cinzano.official ***I used 2 x 230g @alwaysfreshau jars #dirtymartini #jellyshots #cocktailrecipe

THERESE LUM | Food Creative (@therese.lum) Instagram Stats & Analytics

THERESE LUM | Food Creative (@therese.lum) has 65.0K Instagram followers with a 1.56% engagement rate over the past 12 months. Across 94.0 posts, THERESE LUM | Food Creative received 63.1K total likes and 4.62M impressions, averaging 671 likes per post. This page tracks THERESE LUM | Food Creative's performance metrics, top content, and engagement trends — updated daily.

THERESE LUM | Food Creative (@therese.lum) Instagram Analytics FAQ

How many Instagram followers does THERESE LUM | Food Creative have?+
THERESE LUM | Food Creative (@therese.lum) has 65.0K Instagram followers as of September 2026.
What is THERESE LUM | Food Creative's Instagram engagement rate?+
THERESE LUM | Food Creative's Instagram engagement rate is 1.56% over the last 12 months, based on 94.0 posts.
How many likes does THERESE LUM | Food Creative get on Instagram?+
THERESE LUM | Food Creative received 63.1K total likes across 94.0 posts in the last 12 months, averaging 671 likes per post.
How many Instagram impressions does THERESE LUM | Food Creative get?+
THERESE LUM | Food Creative's Instagram content generated 4.62M total impressions over the last 12 months.