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Wedding Cake🍇✨ 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 an entire bunch 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! #weddingcake #wedding #cake #cakedesign #fypシ゚
3.59M
173K
182
7mo ago
thereselum
Wedding Cake🍇✨ 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 an entire bunch 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! #weddingcake #wedding #cake #cakedesign #fypシ゚
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 @a2 Milk 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.
2.65M
6.59K
24
2mo ago
thereselum
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 @a2 Milk 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.
My weakness is Cantonese claypot rice 煲仔飯 🍚🔥 Made with @sunrice Premium Jasmine Rice (Thai Hom Mali) for the ultimate crispy golden crust! AD Serves 4 2.5 cups @SunRice Premium Jasmine Rice 710 mls water (for cooking the rice) 8 dried shiitake mushrooms 500g boneless chicken thigh, cut into bite-size pieces 3 lap cheong (Chinese sausages) 1.5 tbsp fresh ginger, finely julienned 3 spring onions, finely sliced 3 tbsp neutral oil (peanut or vegetable), divided Chicken Marinade: 1.5 tbsp light soy sauce 1.5 tbsp oyster sauce 1.5 tbsp Shaoxing wine 1.5 tsp cornflour 1 tsp sugar 1.5 tsp sesame oil Sauce: 2.5 tbsp light soy sauce 1 tbsp dark soy sauce 1.5 ttsp oyster sauce 2.5 tsp sugar 1.5 tsp sesame oil 3 tbsp hot water or shiitake soaking liquid Method: 1️⃣ Soak shiitake in hot water for 30 min until soft. Squeeze dry and slice, and save a little of the soaking liquid. 2️⃣ Rinse rice until the water runs clear, then soak for 30 min and drain well. 3️⃣ Cut chicken into bite-size pieces and toss with the marinade. Leave for 20 min. 4️⃣ Slice lap cheong on the diagonal, julienne the ginger, and stir the sauce ingredients together. 5️⃣ Brush the pan with oil. Add rice and water, and boil uncovered on medium-high for about 6 min, until the water drops to the rice and steam holes appear. 6️⃣ Spread chicken, lap cheong, shiitake and ginger evenly on top without stirring. Cover and cook on low for 13 min. 7️⃣ Drizzle oil around the inside edge. Cover and crisp on medium for 4–5 min, rotating the pan every 30 sec. Listen for the crackle. 8️⃣ Rest covered for 5 min. Pour over the sauce, top with spring onion, and scrape up that golden crust! #claypotrice #sunrice #chinesecooking #homecooking #cantonesefood
2.58M
5.28K
31
3w ago
thereselum
My weakness is Cantonese claypot rice 煲仔飯 🍚🔥 Made with @sunrice Premium Jasmine Rice (Thai Hom Mali) for the ultimate crispy golden crust! AD Serves 4 2.5 cups @SunRice Premium Jasmine Rice 710 mls water (for cooking the rice) 8 dried shiitake mushrooms 500g boneless chicken thigh, cut into bite-size pieces 3 lap cheong (Chinese sausages) 1.5 tbsp fresh ginger, finely julienned 3 spring onions, finely sliced 3 tbsp neutral oil (peanut or vegetable), divided Chicken Marinade: 1.5 tbsp light soy sauce 1.5 tbsp oyster sauce 1.5 tbsp Shaoxing wine 1.5 tsp cornflour 1 tsp sugar 1.5 tsp sesame oil Sauce: 2.5 tbsp light soy sauce 1 tbsp dark soy sauce 1.5 ttsp oyster sauce 2.5 tsp sugar 1.5 tsp sesame oil 3 tbsp hot water or shiitake soaking liquid Method: 1️⃣ Soak shiitake in hot water for 30 min until soft. Squeeze dry and slice, and save a little of the soaking liquid. 2️⃣ Rinse rice until the water runs clear, then soak for 30 min and drain well. 3️⃣ Cut chicken into bite-size pieces and toss with the marinade. Leave for 20 min. 4️⃣ Slice lap cheong on the diagonal, julienne the ginger, and stir the sauce ingredients together. 5️⃣ Brush the pan with oil. Add rice and water, and boil uncovered on medium-high for about 6 min, until the water drops to the rice and steam holes appear. 6️⃣ Spread chicken, lap cheong, shiitake and ginger evenly on top without stirring. Cover and cook on low for 13 min. 7️⃣ Drizzle oil around the inside edge. Cover and crisp on medium for 4–5 min, rotating the pan every 30 sec. Listen for the crackle. 8️⃣ Rest covered for 5 min. Pour over the sauce, top with spring onion, and scrape up that golden crust! #claypotrice #sunrice #chinesecooking #homecooking #cantonesefood
Steamed Chicken with Ginger Spring Onion Sauce 🍗🫚🍚 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 #chickenrecipe #easydinner #EasyRecipes #fypシ゚
1.06M
95.8K
745
2mo ago
thereselum
Steamed Chicken with Ginger Spring Onion Sauce 🍗🫚🍚 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 #chickenrecipe #easydinner #EasyRecipes #fypシ゚
Wedding cake canapes 🎂🍸✨ We serve in coupes, not in slices here! #weddingcake #cakedesign #cakevideo #fypシ゚ #canape
728K
56.0K
33
7mo ago
thereselum
Wedding cake canapes 🎂🍸✨ We serve in coupes, not in slices here! #weddingcake #cakedesign #cakevideo #fypシ゚ #canape
Mohinga မုန့်ဟင်းခါး Burmese Fish Noodle Soup 🇲🇲🐟🍜 FISH STOCK: 2 x 1kg catfish, whole 3 lemongrass stalks, smashed 6 garlic cloves 1 inch ginger 2 whole turmeric roots (or 2 tsp turmeric powder) 4 coriander roots SOUP PASTE: ¼ cup oil 2 lemongrass stalks, sliced ½ inch ginger ½ inch turmeric root 6 garlic cloves 2 shallots, diced 2 tsp smoked paprika 2 tbsp fish sauce MOHINGA SOUP: 10 pearl onions, peeled 2 tbsp white rice, toasted golden and ground to a powder 2 tbsp chickpea flour, toasted Reserved flaked catfish Fish sauce, to taste SPLIT PEA FRITTERS: ½ cup chickpea flour ¼ cup rice flour ¼ tsp turmeric ¼ tsp salt ½ cup split peas, soaked overnight ASSEMBLE: Rice noodles or vermicelli Crispy fritters Boiled eggs Coriander Red onion Fried shallots Fried garlic Chilli flakes Lime (a must!) #mohinga #burmesefood #myanmarfood #myanmartiktok #fypp
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2mo ago
thereselum
Mohinga မုန့်ဟင်းခါး Burmese Fish Noodle Soup 🇲🇲🐟🍜 FISH STOCK: 2 x 1kg catfish, whole 3 lemongrass stalks, smashed 6 garlic cloves 1 inch ginger 2 whole turmeric roots (or 2 tsp turmeric powder) 4 coriander roots SOUP PASTE: ¼ cup oil 2 lemongrass stalks, sliced ½ inch ginger ½ inch turmeric root 6 garlic cloves 2 shallots, diced 2 tsp smoked paprika 2 tbsp fish sauce MOHINGA SOUP: 10 pearl onions, peeled 2 tbsp white rice, toasted golden and ground to a powder 2 tbsp chickpea flour, toasted Reserved flaked catfish Fish sauce, to taste SPLIT PEA FRITTERS: ½ cup chickpea flour ¼ cup rice flour ¼ tsp turmeric ¼ tsp salt ½ cup split peas, soaked overnight ASSEMBLE: Rice noodles or vermicelli Crispy fritters Boiled eggs Coriander Red onion Fried shallots Fried garlic Chilli flakes Lime (a must!) #mohinga #burmesefood #myanmarfood #myanmartiktok #fypp
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 #cantonesefood #crackling #fyppp
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3.49K
34
2mo ago
thereselum
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 #cantonesefood #crackling #fyppp
Auntie makes your curry pastes fresh, right in front of you, from buckets of individual spices. You can smell the difference before you even taste it 🌶️ 📍 Lizar Chilli Curry Spices, Pasar Besar TTDI Save this for your next KL trip! #MalaysianFood #pasar #curry #spices #fyppp
32.7K
2.60K
17
3w ago
thereselum
Auntie makes your curry pastes fresh, right in front of you, from buckets of individual spices. You can smell the difference before you even taste it 🌶️ 📍 Lizar Chilli Curry Spices, Pasar Besar TTDI Save this for your next KL trip! #MalaysianFood #pasar #curry #spices #fyppp
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 • 1/2 tsp 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 incredibly 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 #dimsum #EasyRecipe #ricepaper #fyppp
25.9K
854
12
3mo ago
thereselum
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 • 1/2 tsp 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 incredibly 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 #dimsum #EasyRecipe #ricepaper #fyppp
Ribena Lychee Slushie 🍧💕 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. #slushie #lychee #ribena #summerdrinks #fypp
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8
9mo ago
thereselum
Ribena Lychee Slushie 🍧💕 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. #slushie #lychee #ribena #summerdrinks #fypp
Fuyu persimmons are back in season, so naturally I had to run to @Harris Farm 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 #fypp
16.5K
711
10
5mo ago
thereselum
Fuyu persimmons are back in season, so naturally I had to run to @Harris Farm 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 #fypp
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. #appetizer #entertaining #dinnerparty #EasyRecipe #fypシ゚
15.4K
436
4
6mo ago
thereselum
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. #appetizer #entertaining #dinnerparty #EasyRecipe #fypシ゚
A Taiwanese wagyu beef crack bowl for girl dinner🌶️🥩 A mound of rice hiding stir-fried pickled mustard greens, topped with torched Taiwanese chili garlic butter, seared wagyu yakiniku beef, an egg yolk, and 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 teaspoons salt 1. Mix butter together & set aside. Pickled Mustard Greens 1 packet pickled mustard, chopped finely 1 garlic clove, minced 1 tbsp Shaoxing wine 1 tsp sugar salt, to taste 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. Beef 1 packet wagyu yakiniku beef slices 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. Assemble: Cooked rice 1 raw egg yolk Flakey sea salt 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 #DinnerIdeas #ricebowl #wagyu #fypp
12.0K
545
15
3mo ago
thereselum
A Taiwanese wagyu beef crack bowl for girl dinner🌶️🥩 A mound of rice hiding stir-fried pickled mustard greens, topped with torched Taiwanese chili garlic butter, seared wagyu yakiniku beef, an egg yolk, and 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 teaspoons salt 1. Mix butter together & set aside. Pickled Mustard Greens 1 packet pickled mustard, chopped finely 1 garlic clove, minced 1 tbsp Shaoxing wine 1 tsp sugar salt, to taste 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. Beef 1 packet wagyu yakiniku beef slices 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. Assemble: Cooked rice 1 raw egg yolk Flakey sea salt 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 #DinnerIdeas #ricebowl #wagyu #fypp
COCONUT CRÈME CARAMEL 🍮 ⁣ How can you say no to silky baked coconut custard coated in a rich dark caramel sauce ⁣ Ingredients: ⁣ 250ml (1 cup) milk⁣ 5 eggs ⁣ 1/2 tbsp vanilla paste⁣ 75g (1/3 cup) caster sugar ⁣ 400ml tin coconut milk⁣ ⁣ Caramel: ⁣ 165g (2/3 cups) caster sugar⁣ 100ml water⁣ ⁣1. Preheat oven to 160C. ⁣ 2. To make the caramel sauce, combine and stir sugar and water in a small heavy-based, light-coloured pot. Place the lid on and let it come to a simmer over medium-high heat until the mixture becomes dark amber in colour. ⁣ 3. Pour hot caramel sauce evenly between 6 ramekins. Set aside to let the caramel harden. ⁣ 4. In another pot, heat milk and vanilla together to a simmer. Remove from heat. ⁣ 5. In a bowl, whisk together eggs and sugar until well combined. Whisk warmed milk into the egg mixture with the coconut milk. Strain mixture through a sieve into a jug.⁣ 6. Pour egg mixture evenly over the set caramel. Transfer ramekins into a roasting pan and pour boiling water into the roasting pan until it comes halfway up the sides of the ramekins. ⁣ 7. Bake custard for 35 mins and remove ramekins from the roasting pan. Set aside to let it cool, about 1hr. Cover each ramekin and chill in fridge for at least 2 hrs. ⁣ 8. To serve, gently run the edge of each ramekin with a knife and invert onto a serving plate✨ #easydesserts #easydessert #coconut #flan #caramel
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365
4
5d ago
thereselum
COCONUT CRÈME CARAMEL 🍮 ⁣ How can you say no to silky baked coconut custard coated in a rich dark caramel sauce ⁣ Ingredients: ⁣ 250ml (1 cup) milk⁣ 5 eggs ⁣ 1/2 tbsp vanilla paste⁣ 75g (1/3 cup) caster sugar ⁣ 400ml tin coconut milk⁣ ⁣ Caramel: ⁣ 165g (2/3 cups) caster sugar⁣ 100ml water⁣ ⁣1. Preheat oven to 160C. ⁣ 2. To make the caramel sauce, combine and stir sugar and water in a small heavy-based, light-coloured pot. Place the lid on and let it come to a simmer over medium-high heat until the mixture becomes dark amber in colour. ⁣ 3. Pour hot caramel sauce evenly between 6 ramekins. Set aside to let the caramel harden. ⁣ 4. In another pot, heat milk and vanilla together to a simmer. Remove from heat. ⁣ 5. In a bowl, whisk together eggs and sugar until well combined. Whisk warmed milk into the egg mixture with the coconut milk. Strain mixture through a sieve into a jug.⁣ 6. Pour egg mixture evenly over the set caramel. Transfer ramekins into a roasting pan and pour boiling water into the roasting pan until it comes halfway up the sides of the ramekins. ⁣ 7. Bake custard for 35 mins and remove ramekins from the roasting pan. Set aside to let it cool, about 1hr. Cover each ramekin and chill in fridge for at least 2 hrs. ⁣ 8. To serve, gently run the edge of each ramekin with a knife and invert onto a serving plate✨ #easydesserts #easydessert #coconut #flan #caramel
THAI TEA-RAMISU🧋✨ Because Thai Milk Tea ✔️ A dessert that doesn’t ask me to turn on the oven ✔️ & Anything that tastes like a hug and looks like it belongs in a glass case at a patisserie ✔️ THAI TEA CREAM 2 x 600ml thickened cream 1/4 cup of Thai tea leaves 250g mascarpone cream 3/4 can condensed milk, adjust to taste ASSEMBLE ladyfingers thai tea, freshly brewed 2 tbsp sugar 1. For the cream, combine the cream and Thai tea leaves in a pot to bring to a low simmer. Turn off heat to infuse for 30 mins. Strain through a mesh cloth into a shallow dish, and set aside to refrigerate until cold, approx 2 hrs. 2. Once the cream has cooled, whisk infused cream, mascarpone and condensed milk to medium peaks. Set aside. 3. To assemble, stir sugar into freshly brewed thai tea, then dip ladyfingers into the tea mixture and layer in a dish, followed by mascarpone cream. Repeat layering until all the cream has finished. 4. Wrap dish and let it set in the fridge for at least 5 hours or overnight. Before serving, generously dust cocoa powder on top. #thaitea #thaimilktea #tiramisu #eggfree #fyppp
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thereselum
THAI TEA-RAMISU🧋✨ Because Thai Milk Tea ✔️ A dessert that doesn’t ask me to turn on the oven ✔️ & Anything that tastes like a hug and looks like it belongs in a glass case at a patisserie ✔️ THAI TEA CREAM 2 x 600ml thickened cream 1/4 cup of Thai tea leaves 250g mascarpone cream 3/4 can condensed milk, adjust to taste ASSEMBLE ladyfingers thai tea, freshly brewed 2 tbsp sugar 1. For the cream, combine the cream and Thai tea leaves in a pot to bring to a low simmer. Turn off heat to infuse for 30 mins. Strain through a mesh cloth into a shallow dish, and set aside to refrigerate until cold, approx 2 hrs. 2. Once the cream has cooled, whisk infused cream, mascarpone and condensed milk to medium peaks. Set aside. 3. To assemble, stir sugar into freshly brewed thai tea, then dip ladyfingers into the tea mixture and layer in a dish, followed by mascarpone cream. Repeat layering until all the cream has finished. 4. Wrap dish and let it set in the fridge for at least 5 hours or overnight. Before serving, generously dust cocoa powder on top. #thaitea #thaimilktea #tiramisu #eggfree #fyppp
Unboxing the Y3.3 by Illy 🩵 #coffeemachine #coffee #italian #morningroutine #fypシ゚
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6mo ago
thereselum
Unboxing the Y3.3 by Illy 🩵 #coffeemachine #coffee #italian #morningroutine #fypシ゚
Our LNY dinner party xx #dinnerparty #popup #sydneyrestaurant #lny #fypシ゚
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7mo ago
thereselum
Our LNY dinner party xx #dinnerparty #popup #sydneyrestaurant #lny #fypシ゚
The Australian Open’s on, and I’m enjoying it with Melon Soju Slushies 🍈🍹🎾 Makes approx 1 L 8 x Melona bars (2 packets) 440ml coconut water 75ml Melon-flavoured Soju (optional) 1. Melt the Melona bars and mix in coconut water + soju. 2. Pour into the Slushi machine and churn until thick, icy, and slushie-ready! 3. Add melon balls for extra garnish 🍈🎾✨ #melon #slushie #soju #fypp #cocktail
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9mo ago
thereselum
The Australian Open’s on, and I’m enjoying it with Melon Soju Slushies 🍈🍹🎾 Makes approx 1 L 8 x Melona bars (2 packets) 440ml coconut water 75ml Melon-flavoured Soju (optional) 1. Melt the Melona bars and mix in coconut water + soju. 2. Pour into the Slushi machine and churn until thick, icy, and slushie-ready! 3. Add melon balls for extra garnish 🍈🎾✨ #melon #slushie #soju #fypp #cocktail
9 reasons your pavlova isn’t working.. and yes, they’re all fixable 🍰 because everyone deserves a crisp shell and marshmallow centre! Save for later ✨ #pavlova #bakingtips #bakingtiktok #meringue #fypシ゚
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120
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10mo ago
thereselum
9 reasons your pavlova isn’t working.. and yes, they’re all fixable 🍰 because everyone deserves a crisp shell and marshmallow centre! Save for later ✨ #pavlova #bakingtips #bakingtiktok #meringue #fypシ゚
Remaking my MasterChef Asia Ep 1 dish without a clock screaming at me 😅 #MasterchefAsia #cookingcompetition #cookingshow #chocolatemousse #desserts redemption
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320
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4d ago
thereselum
Remaking my MasterChef Asia Ep 1 dish without a clock screaming at me 😅 #MasterchefAsia #cookingcompetition #cookingshow #chocolatemousse #desserts redemption

Therese Lum (@thereselum) TikTok Stats & Analytics

Therese Lum (@thereselum) has 8.88K TikTok followers with a 3.24% engagement rate over the past 12 months. Across 96.0 videos, Therese Lum received 359K total likes and 11.1M views, averaging 3.73K likes per video. This page tracks Therese Lum's performance metrics, top content, and engagement trends — updated daily. To benchmark @thereselum against other accounts, use Socialpruf's TikTok competitor analysis tool.

Therese Lum (@thereselum) TikTok Analytics FAQ

How many TikTok followers does Therese Lum have?+
Therese Lum (@thereselum) has 8.88K TikTok followers as of October 2026.
What is Therese Lum's TikTok engagement rate?+
Therese Lum's TikTok engagement rate is 3.24% over the last 12 months, based on 96.0 videos.
How many likes does Therese Lum get on TikTok?+
Therese Lum received 359K total likes across 96.0 videos in the last 12 months, averaging 3.73K likes per video.
How many TikTok views does Therese Lum get?+
Therese Lum's TikTok content generated 11.1M total views over the last 12 months.
Can I compare Therese Lum with other TikTok accounts?+
Yes. Add @thereselum to a competitor set with Socialpruf's TikTok competitor analysis tool and benchmark it side by side with any other public accounts on views, engagement rate and follower growth, with history back to each account's first post.