Level up your #pumpkin curry with coconut. This recipe uses a tempering mixture at the end - a technique used to add extra flavour: coconut, chilli, mustard seeds and curry leaves are lightly fried and added at the end.

【 Beauty Tech | #零失敗彩妝神器 #投資人再度買單 】
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New Taipei based, female led, the company behind #YouCam App just got a $50m Series C led by Goldman Sachs (Launch with GS). #AI + #AR to let you “try on” virtual samples from more than 300 global brands! Congrats Perfect Corp. 🥳
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📍 Bring the World to Taiwan
🎯 Tech x Culture x Venture
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#玩美彩妝 #beautytech #ecommerce #SaaS

台灣的新創環境

這些年來，經過許多有心人的努力，台灣的新創環境越來越健全。這兩天有雜誌編輯來訪問我，就台灣的新創圈經營交換意見。我認為台灣的新創活力確實已經被點燃起來，創業家的經驗累積和傳承都逐漸上軌道。但是，從新創募資的總數額來看，疫情對台灣新創向前飛躍，確實產生阻礙，讓成長的速度減緩。另外，國際資金的投入和國際客戶的開拓，更是現階段各新創公司該努力的方向。

環境面還有一個部分是台灣最最需要解決，就是資金的出場議題。國際上，新創資金已經九成以上透過M&A（併購）得以出場，再轉投資其他新創。但台灣在新創併購受制於經驗、資金規模、國際市場資訊不足等等因素，很難走這條路。結果大多只能苦苦等待上市櫃的金融市場機制。時程拖太久，對新創的活力非常不利，也直接造成國際資金不容易挹注。僅靠國內資金支撐的結果，新創的估值會偏低，新創往國際發展的力道就不見了！

有效解決方案有兩個，一個是法規上要鼓勵新創的併購，將新創公司估值合理化及簡化程序。另一個是，國內的主流產業，必須能花點心思，關注新創，伸出手來拉拔新創。事實上，這等於是拉拔公司未來的創新機會，也是台灣產業轉型的機會。有賺錢的公司都應該鼓勵設立CVC(Corporate VC)，由專業來評估新創機會。

玩美彩妝是個不錯的成功案例，創辦人和團隊已經有國際貿易、行銷經驗，又具備自我堅強技術能力。也因此，能一舉獲得國際資金肯定！這也是賺錢公司支持新創的好典範。只要我們有更多國際肯定的新創案例，國際資金對台灣越了解，投入能加大，台灣新創的能耐，必能一一在國際發光！

https://techcrunch.com/2021/01/06/perfect-corp-developer-of-virtual-beauty-app-youcam-makeup-closes-50-million-series-c-led-by-goldman-sachs/

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▼Ingredients 48 Chocolate Bonbons
400g Chocolate 55-70%
100g Hazelnuts
50g Powdered sugar
100g Milk chocolate
30g Butter
50g Feuilletine ＊optional

Chocolate tempering is hard but Gianduja isn’t. It’s simple and delicious. If you harden it in the refrigerator, it will be easy to cut and then eat right away. Please give it a try!

Tempering Method 1
0:27
Tempering Method 2 - Recommended
3:07
Molding Chocolate
6:15
Gianduja
8:29
Assembly
11:55
Without a Mold
13:36

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This is how to make chocolate capsules that can be poured with warm milk to enjoy hot chocolate. It makes a great little gift this season. It's really good. Enjoy your home time.
*Recipe* (for three 5 cm diameter capsules)
1.Melt 140g of chocolate.
2.Pour the chocolate into the mold, remove excess chocolate and let it cool. Repeat 2 or 3 times. If you make the chocolate a little thicker, it will not crack when you take it out.
3.When it hardens, remove the chocolate from the mold.
4.Press the chocolate onto a hot, flat pan to flatten the adhesive surface.
5.Add cocoa powder and marshmallows. This time, I added 10g of Morinaga's milk cocoa and 3g of mini-mini marshmallows I bought at Daiso.
6.Press the chocolate onto a hot, flat pan and combine with (5). It is also fun to put kite string in between.
7.Decorate as you like.
8.Done.Pour in milk that has been warmed to about 50°C and enjoy. Seriously delicious.

This time, I tried tempering it in the microwave.
Here is a brief description of the procedure.
Put 70g of chocolate in a heat-resistant container and cover with plastic wrap.
Heat in a microwave oven at 600w for 50 seconds.
Switch the front and back and heat again for 50 seconds.
Take it out, mix it slowly without creating bubbles, and melt the chocolate completely (if it doesn't melt completely, heat it for 10 seconds each).
Mix for 1 minute while cooling with ice water.
Cover with plastic wrap again and heat for 40 seconds.
This method worked well for tempering in my microwave, although I burned it once...

温かいミルクを注ぐとホットチョコレートが楽しめる、チョコレートカプセルの作り方です。この季節の小さなギフトにもいいですよ。まじうまい。お家時間を楽しんでね。

*レシピ*（直径5センチのカプセル 3個分）
１．チョコレート 140gを溶かす。
今回、電子レンジでのテンパリングに挑戦しました。
簡単に手順を書いておきます。
耐熱容器にチョコレート70gを入れ、ラップをする。
電子レンジ 600wで50秒加熱。
前後を入れ替えて、再び50秒加熱。
取り出し、気泡を作らないようにゆっくり混ぜ、チョコレートを完全に溶かす（完全に溶けない場合は10秒ずつ様子を見ながら加熱する。）。
氷水で冷やしながら1分混ぜる。
再びラップをして、40秒加熱。
このやり方で我が家の電子レンジでテンパリングに成功しました。1度焦がしてしまいましたが。。。
２．型にチョコレートを流し込み、余分なチョコレートを取り除き、冷やす。
2、3回繰り返す。少し厚めにするとチョコレートを取り出すとき割れにくく安心です。
３．固まったら、チョコレートを型から取り出す。
４．熱した平らなフライパンなどにチョコレートを押し付け、接着面を平らに整える。
５．ココアパウダーとマシュマロを入れる。今回、森永のミルクココア 10gとダイソーで買ったミニミニマシュマロを3g入れました。
６．熱した平らなフライパンなどにチョコレートを押し付け、(5)と接着しフタをする。
間にタコ糸を挟んでもおもしろい。
７．お好みのデコをする。
８．でけた。
50℃ほどに温めたミルクを注いで楽しむ。まじおいしい。

#hotchocolatebombs #marshmallow #melting #recipe #tutorial

For this video, we went down to Ho Ho Chimek where they assembled a beautiful Bossam platter for me to devour. Ho Ho Chimek is an authentic Korean restaurant located in East Village that specialises in Korean Fried Chicken while also offering a host of other delectable Korean cuisine. For this challenge, I was offered a secret menu Bossam (Korean Pork Belly) option, together with Kimchi Fried Rice and Jajangmyeon Noodles, that were assembled beautifully onto my giant plate.

Bossam is a unique Korean style of eating involving boiled pork belly served with a number of condiments that you then wrap up in a lettuce leaf into a neat little package. For myself, I was given kimchi, garlic, Bibimbap sauce and spring onions. On its own, the pork was reminiscent of char siew, but slightly fattier and sweeter. Eaten with all the condiments in a wrap, the flavours truly complemented one another with the kimchi and garlic tempering the cloying flavour of the pork together with the satisfying crunch of the lettuce.

The Kimchi Fried Rice was topped with fried eggs and had the distinct tangy flavour from the kimchi juice added. It was specked with kimchi and chicken luncheon meat, with the meat adding a needed savoury dimension with each bite. The Jajangmyeon noodles, a noodle dish topped with a thick black bean sauce and bits of pork, was not overpowering in the slightest as is common for poorly done Jajangmyeon, with the unique black bean flavour and juicy chunks of pork.

This was an enjoyable challenge with a good bit of variety, although the unctuous pork became rather overwhelming towards the end especially with my refusal to eat it as a wrap. I also tried their famous Korean Fried Chicken which was extremely crispy and flavourful on the outside, while juicy inside. The soy-garlic marinade really shone through. Additionally, the Bossam is apparently not publicised because it is very difficult for the owner’s mother to create, although it is one of their best offerings.

Do visit Ho Ho Chimek to get your Korean cravings satisfied! They will be offering a slightly smaller version of this platter for $68 from this Friday onwards, with the addition of Tofu Stew, and aptly named “OPPA Zermatt’s Platter”.

Visit Ho Ho Chimek at:

East Village #01-45
430 Upper Changi Road
Singapore 487048

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