#toynews #onTOYSREVIL
(Click on links to original #TOYSREVIL blog-features to find out more)

*CLICK TO READ: https://bit.ly/3hzbKZv
MOLOTE Returns! by Escobas X Vinyles Chiles

*CLICK TO READ: https://bit.ly/3r4IZag
Vandul Walk Pastel Edition for July 10-Drop

*CLICK TO READ: https://bit.ly/3wEnAG4
The Coming of "ANATOMY OF WANANEKO" from Javier Jiménez

*CLICK TO READ: https://bit.ly/3r0GzJH
"The Witcher First Encounter" Resin Statue by Tracy Tubera for iam8bit for Netflix

離譜！難怪要直接向 Jeff Bezos 投訴！

dcfever.com/news/readnews.php?id=30705
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【Sony A1 用家發現，機身防震系統反應遲緩】
dcfever.com/news/readnews.php?id=30648

【追風 3 小時，糖果色彩霞讓天空看來像爆炸！】
dcfever.com/news/readnews.php?id=30644

ชิลี เป็นอีกหนึ่งประเทศที่เทหมดหน้าตักให้วัคซีนของ sinovac ตอนนี้มีงานวิจัยประสิทธิภาพของวัคซีน sinovac ที่นั่นออกมาแล้ว ผลคือ ถ้าเพิ่งฉีดแค่โดสเดียว ประสิทธิภาพในการป้องกันการติดเชื้อในช่วง 4 สัปดาห์ ระหว่างโดสแรก และโดสสอง อยู่ที่

"3 %" เท่านั้น

แต่ถ้าฉีดโดสสองไปแล้ว ประสิทธิภาพจะเพิ่มขึ้นเป็น 27.7 ในช่วงสองสัปดาห์ หลังโดสที่สอง และ 56.5% หลังจากนั้น

ตัวเลขในแง่ประสิทธิภาพหลังฉีดสองโดสถือว่าพอใช้ได้ แต่ตัวเลขนี้บอกเราว่า หลังฉีดโดสแรกไปแล้ว มันยังแทบจะกันอะไรไม่ได้เลย ดังนั้นคนที่ฉีดโดสแรกไปแล้ว ก็คิดซะว่าให้ใส่หน้ากาก ป้องกันตัว เสมือนว่ายังไม่ได้ฉีดอะไรเลยต่อไป จนกว่าจะได้โดสสองละกันครับ

อ้างอิง https://www.scmp.com/news/china/diplomacy/article/3128121/chiles-big-coronavirus-vaccine-bet-chinas-sinovac-shots
https://news.abs-cbn.com/overseas/04/07/21/chile-study-shows-first-sinovac-shot-alone-not-protective

Hello friends! Today we're going to share with you how to make a classic Thai dish: Tom Yum Goong (ต้มยำกุ้ง/ tom yam soup/ tom yum kung).

Tom yum goong is a type of sour and spicy Thai soup, usually cooked with shrimp or a mix of seafood, like squid, fish. In Thai language, tom means the boiling process, and yam means “mixed” or “salad”. The essential ingredients of tom yum are herbs such as lemongrass, galangal, kaffir lime leaves, these 3 main herbs give the soup flavor, they are absolutely necessary. The rest of the ingredients are lime juice, fish sauce, Thai Chili paste and red chili crushed. Tom Yum is spicy, sour, savory, and addictive. Hope you like this video.

📍 Please follow me on Instagram: https://www.instagram.com/sweetdumplingofficial/
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This is an #ASMR​​​ ver, you can check out the other version that with BGM and Voices in Chinese if you like:
https://youtu.be/fvYZu59I_oE
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How to make Tom Yum Goong Soup
Tom Yum Soup Recipe

☞  Yield: Serve 2~3

✎ Ingredients
shrimp 4, medium size
oyster mushrooms 80g
lemongrass 2 stalks
galangal 2 inch chunk
kaffir lime leaves  5
shallots  4
chilli Q.S
cilantro roots 2
Thai chilli paste 30g (1.5tbs)
fish sauce 35g (2.5tbs)
lime juice 20g (1.5tbs)
chicken stock 500ml
sugar 7g (1/2 tbs)
* If the chicken stock is unsalted, you can add 1/4 tbsp salt
*Most store-bought chicken stocks are salted, so don't need to add salt, you can mix 250ml stock with 250ml of water.

✎ Instructions
1. Use a scissor to cut the sharp point of the shrimp (telson and rostrum), but keep the head-on, also cut the antennas and legs. Then open the shell along the back of the shrimp and remove the shell and vein. Spoon the shrimp yellow in the head, it’s full of flavor, set aside.
2. Slice the galangal. Unlike ginger, galangal is too hard to cut through, so be carefully. Crush the lemongrass with the back of the knife, and cut into small chunks. Remove the thick vein from the lemon leaves, then tear into small pieces. Remove the leaves from cilantro, but keep the roots.
3. Pour oil into the skillet, add “shrimp yellow” and sauté over medium heat, add Thai chili paste, and cook until well combined.
4. Pour 500ml stock into the soup pot, bring to a boil, add cilantro roots, galango, lemongrass, shallots and lemon leaves, turn to the low heat, cook for 3 minutes.
5. Add shrimp yellow chili paste, stir slightly until well combined. Add mushrooms, cook until soft.
6. Add fish sauce, sugar and lemon juice.
7. Add shrimp and cook until they are all cooked through. Taste and add more seasoning if needed.
8. Turn off the heat and add chiles, but this is optional.
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Chapter:
00:00 Opening
00:30 Ingredients
01:35 Preparation
07:52 how to make tom yum soup
11:21 taste
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#TomYumSoup
#ThaiFood
#easyRecipes

Although Japan is not currently on any sort of lockdown or strict order to stay indoors, I think we are all starting to realize that we need to take matters into our own hands and self-isolate as much as possible. For those of you who are dealing with your first "crisis" in Japan, I wanted to provide a little bit of a guide to help you make sure you're as prepared as you can be, for spending time indoors.

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●Curry
- Meats: Pork, Beef, or Chicken. Whatever you have.
- Vegetables: Potato, Onion, Carrot, Mushrooms, Spinach/Komatsuna/Kale, Asparagus, Sweet Potato, Pumpkin (Kabocha), Eggplant, Okura, Renkon (Lotus Root)

Quick Tutorial on How To Make Curry @ 4:53

●Instant Miso (for reference, this is the kind I usually buy https://www.amanofd.jp/amano/shop/goods/index.html?ggcd=B4741&cid=miso)

You can buy any kind, some instant miso comes with a paste, which some people may prefer but I like the freeze-dried type. It is said that certain nutrients are preserved when you freeze-dry vegetables, so I think they're a bit healthier.

●Cook Do (for reference: https://www.ajinomoto.co.jp/cookdo/lineup/)
These are usually found in the Chinese seasoning section of your Japanese supermarket (as the majority of the boxes are Chinese.) Similar simple-meal kits with Japanese recipes are sometimes stocked in the same aisle.

●Canned Tomatoes
- Good for curries (add one can of diced tomatoes to your curry to make it more tangy and acidic)

- Pasta (sautee veggies, garlic, onion, and bacon, add your diced tomatoes, stew, taste, and season, add to pasta)

- Soups (lightly sautee your favorite soup veggies in oil and garlic, pour diced tomatoes into the pot, then fill the empty tomato can with water and add one cube of soup stock of your choice, throw in your desired seasonings, bring to a boil and simmer. you can add rice, quinoa, gains, shredded chicken to make it a hearty meal.)

- Stews (for beef, lamb, and pork, I cut my vegetables large, season them first with cumin, curry spice, cinnamon, salt, pepper, paprika, etc to make a fragrant mix, then add tomatoes and water, and simmer until liquid has dissolved and the mixture is thick enough to be a stew.)

- Salsa (Use half a can, pulse in a mixer with red onion, cilantro, garlic, green pepper, red chiles, lemon, salt, pepper, and a bit of cumin for a more tex-mex flavor)

●Spices:
I didn't show them in the video but I actually prefer S&B's herb packets, you can see what they look like here:
https://www.sbotodoke.com/shop/c/cB51210/
Most supermarkets have them, and they are very versatile, cheap, and easy to use.

●Yakiniku Sauce:
You can choose any kind you like! When in doubt, the popular Yakiniku chain "Gyukaku" has a sauce in the supermarket that's pretty good. Use this on "grilled" and "charred" meats. Tastes great over rice. Make a "Yakiniku Bowl" with charred carrots, cabbage, onion, green pepper, and slices of beef or pork.

●Ponzu: I prefer Yuzu, but you won't be missing out on too much if they don't stock it. Regular Ponzu works. Use this on steamed veggies with lighter flavors, or in sautees with Asian veggies (bok choy with garlic topped with ponzu, baked white fish with salt and ponzu, or daikon and pork sauteed with ponzu is great!) Can be mixed with olive oil, salt, and pepper to make a salad dressing too!

●Veggies - Try to pick a few greens, and then one veggie of each color. I try to plan for one raw-green (for salads), one wilting-green (for soups and stir-fries), and one firm-green (for baking grilling) per shop.

Green: Lettuce, Baby Leaf, Spinach, Bok Choy, Komatsuna, Asparagus, Zucchini, Green Pepper, Kale, Cucumber, Cabbage, Avocado

Purple: Red Onion, Eggplant, Purple Turnip, Satsumaimo (Sweet Potato), Purple Cabbage (great for adding color).

Red: Tomatoes, Red Peppers, Beets, Beni Daikon (Red Radish)

Orange: Carrot, Pumpkin, Orange Pepper, Orange/Yellow Fruit Tomatoes

White: Daikon, Turnip, Cauliflower, Renkon (Lotus Root), Bean Sprouts, Potato, Onion, Sato-Imo, Yama-Imo,

Brown: Gobo (burdock root), Mushroom

●Buy & Freeze:
- A loaf of bread or two (Japanese bread tends to come in slices instead of loaves so buy accordingly.)
- Meats (Chicken Breasts are the most versatile AND cost-effective IMO.)
- Frozen Seafood (S&B has a paella seasoning! if you can find it, this is a nice way to utilize rice, veggies, and seafood)
- Frozen naughty snacks like pizza, dorayaki, frozen fried rice, emergency instant meals, etc can go here too.

●Pasta and Rice are good to have, but if you don't have a rice cooker in your apartment, you can buy a few microwavable instant-packs from your supermarket or convenience store and store those instead.
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Let me know what you'd add! I'm out of space and can't write more :'(

ぜひ作ってみてくださいね😋

レシピはこちら！

2人分

材料：
■ソース
酢 60ml
しょうゆ 80ml
きび砂糖 75g
ウスターソース 60ml
タマリンドペースト 55g

■パッタイ
ライスヌードル 2人分
唐辛子（輪切り） 2本分
にんにく（みじん切り） 2片分
にんじん（スライス） 2本分
もやし 50g
厚揚げ（ひと口大） 110g
ローストピーナッツ（無塩） 30g
万能ねぎ 1/2本
サラダ油 大さじ2

作り方：
1.ライスヌードルは30分ほど水に浸けて戻す。

2.鍋に酢、しょうゆ、きび砂糖、ウスターソース、タマリンドペーストを加えて混ぜ、中火にかける。沸騰したら弱火にし、とろみが付くまで5分ほど煮て火からおろし、粗熱を取る。

3.フライパンにサラダ油を引いて弱火に熱し、万能ねぎ、唐辛子、にんにくを入れて炒める。香りが立ったら、にんじん、もやし、ライスヌードルを加えて炒める。
4.全体に油が回ったら、(2)を加えてさっと混ぜ合わせる。

5.器に盛り、もやし、万能ねぎ、ピーナッツ、唐辛子を散らしたら、完成！
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(English Recipe)
Vegan Pad Thai
Servings: 2

INGREDIENTS
Sauce
¼ cup rice vinegar
⅓ cup soy sauce
⅓ cup brown sugar
¼ cup Worcestershire sauce
¼ cup tamarind paste

Pad Thai
2 tablespoons peanut oil
½ bunch green onions or chinese chives, sliced, plus more for serving
2 chiles, sliced, plus more for serving
2 cloves garlic, minced
2 carrots, peeled into ribbons
½ cup bean sprouts
¼ cup roasted unsalted peanuts
8 ounces (110 grams) cooked tofu, cubed

PREPARATION
Soak the rice noodles in room-temperature water for 30 minutes prior to cooking.
Make the sauce: in a small saucepan over medium-high heat, whisk together the rice vinegar, soy sauce, brown sugar, Worcestershire sauce, and tamarind paste. Bring to a boil, then reduce the heat to low. Simmer for 5 minutes, stirring constantly, until the sauce thickens and coats the back of a wooden spoon. Remove the sauce from the heat and set aside.
Heat a large cast-iron pan or wok over high heat. Add the peanut oil, scallions, chiles, and garlic. Stir, and cook for about 2 minutes until scallions soften. Add the carrots, stir to incorporate, and cook for about 1 minute. Add the bean sprouts and stir to incorporate.
Add soaked rice noodles and stir to evenly distribute all ingredients, then stir for 1-2 minutes to heat the noodles through.
Add the sauce and stir to combine.
Add the tofu, stir to incorporate, and remove the pan from the heat.
Serve immediately with peanuts, bean sprouts, scallions, and red chiles, if desired.
Enjoy!

INSPIRED BY:
https://www.facebook.com/buzzfeedtasty/videos/2188786051374032/
https://frommybowl.com/vegan-pad-thai/
https://www.lazycatkitchen.com/vegan-pad-thai/