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◘ Jackson en el Weibo de la revista BAZAAR China • Jackson - BAZAAR Magazine China Weibo Update

#jackson wang #got7 #bazaar #jackson #jyp

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Sakura… I… Shut up for now… I’m concentrating. I’m sorry. ”I’m sorry”… for what? Up until now… Shannaro… idiot.

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jackson being extra during ASC ❤

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울지마 😭

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México~!

GOT7 <FLIGHT LOG: TURBULENCE>

YES24 - original price: 18,400 won / discounted price: 14,900 won

Synnara - original price: 17,500 won / discounted price: 14,900 won 

Types of album: 8 (group + solo version for every member). When you buy an album what you get is random.

Buy on Kpopmart / Yesasia / KTOWN4U

GROUP ORDERS

- USA Group Order

- Canada Group Order

- Malaysia Group Order

- Malaysia Group Order 2

- Malaysia Group Order 3

- Thailand Group Order

- Thailand Group Order 2

- Thailand Group Order 3

- Vietnam Group Order

- Hong Kong Group Order

- UK Group Order

- UK / Europe Group Order

- Singapore Group Order

- Singapore Group Order 2

- Singapore Group Order 3

- Germany Group Order

- Germany Group Order 2

- Europe Group Order

- Indonesia Group Order

- Philippines Group Order

- New Zealand Group Order

- Mexico Group Order

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GOT7′s Youngjae~

Gatos~ gatos ♥

#Youngjae #Choi #GOT7 #Fanart

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[DL] GOT7 365+ 1st FAN MEETING 2015 DVD

AVI Version

[Full][Eng Sub][1.83GB] GOT7 365+ 1st FAN MEETING 2015 DVD DISC 01 [MEGA]

[Full][Eng Sub][620MB] GOT7 365+ 1st FAN MEETING 2015 DVD DISC 02 [MEGA]

MP4 Version

[Eng Sub] GOT7 365+ 1st FAN MEETING 2015 DVD DISC 01

Chapter 01 [503.9MB][MEGA] [GoogleDrive]

Chapter 02 [397MB][MEGA] [GoogleDrive]

Chapter 03 [526.9MB][MEGA] [GoogleDrive]

Chapter 04 [425.9MB][MEGA] [GoogleDrive]

[Eng Sub] GOT7 365+ 1st FAN MEETING 2015 DVD DISC 02

Rehearsal Sketch [224.5MB][MEGA] [GoogleDrive]

Waiting Room Interview [200.3MB][MEGA] [GoogleDrive]

Concert Scene Sketch [131.5MB][MEGA] [GoogleDrive]

Post-concert Comments [57.3MB][MEGA] [GoogleDrive]

Finally,I’ve decided to put up a proper post for this since I have some time away from work.It seems like AVI version doesn’t work for MAC users so I’ve uploaded MP4 version (which I hopefully hope it works).Links are still only available on MEGA and this post will be update again when I’ve upload the files on other download platforms.I also wanna say thank you to everyone who follows this blog and leaving all the nice messages to me.I’ll try my best to share future GOT7 stuffs with all of you like I’ve always have.Thank you once again for all your kind words. :D

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*Q* Aunque yo no como puerco ._.U pero se ve rico ~

My parents are starting to notice that for a better part of a few weeks, I’ve been making curry in some form or another. Uhh. Somehow letting them know of my obsessiveness to recreate recipes from an anime didn’t seem the apt response. The Dongpo Curry uses possibly my most favourite cut of meat the *drumroll, pork belly! It’s the only way to indulge with its riveting layers of fat which pretty much solidifies it as my least used protein but acts as a vehicle for indulgence. It’s something of a luxury ingredient in cafes. I’ve been charged $17 for a plate that bore a measly slice. Never again. In contrast, my dad cooks with pork belly frequently, and I don’t mean to toot my own horn, but after the braise, I have never eaten pork belly that was so tender, and had the fat just lavishly dissolve on your tongue. Yeah, that’s what sin tastes like haha. And unbelievably, it requires little effort to achieve.

Ikumi Mito’s Dongpo Pork Curry Don Recipe 

300g pork belly (I ended up using double), 1 leek - spring onions instead, 1 bok choy, 2 thumbs of ginger, 1 star anise, 5 sichuan peppercorns, 1 cinnamon stick, 100ml shaoxing wine, 2 tblsp soy sauce and sugar, 2 tblsp oyster sauce, 1 tblsp curry powder, 1 tblsp light and dark soy sauce, rice, salt and sichuan pepper oil

Cut pork belly into 5cm blocks. Boil for 5 minutes. Remove.

Slice a 5cm portion of the white end of the leek. Remove the inner core then slice thinly. Place in bowl of cold water for 10 minutes for it to curl.

I would recommend using spring onions here so slice that instead of the green part of the leek. Slice ginger.

Sear pork belly in oil until the edges are gold.

Add to a pot with 1L water, ginger, star anise, peppercorns, spring onions (not leek!) and simmer for 30 minutes. 

Add 100ml shaoxing wine, 2 tblsp soy sauce and sugar, 2 tblsp oyster sauce, 1 tblsp curry powder, 1 tblsp light and dark soy sauce. Simmer on low for 1 and a half hours.  

Blanch bok choy

Mix a small amount of sichuan pepper oil and rock salt into rice.

Serve and garnish with curled ends of the leek. Enjoy! 

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Shall we get the curry ball rolling? This is probably the least complex and taxing if you don’t bother with slaughtering your own pineapple. But it makes for excellent showmanship and theatrics. But I do not recommend serving your friends a generous pineapple each given their price at the moment. Watch out lobster, pineapple is coming in close second to usurp you as a luxury ingredient haha. The Boluo Gali Chaofan was likened to sweet and sour pork but I wasn’t able to ascertain if there was meat in it or not. Eh. Vegan, non-vegan, everyone is happy. The sweetness of the pineapple was a marvellous accompaniment and accentuated the curry spices, thus uplifting the whole dish. And ergo, a new flavour sensation was born!

Houjou Miyoko’s Boluo Gali Chaofan Recipe

3 cups day old rice, 3 tblsp soy sauce, 1 tblsp sriracha, 2 tblsp curry powder (is this cheating? You could always dry roast a select type of spice then grind it), 1 tsp brown sugar, 2 carrots, 3 garlic, 2 eggs, curry leaves, spring onion, 2 onions, 1 red chili, 1 ginger, 1 red capsicum, 1 pineapple, coriander

Preheat oven to 180C. Cut off the leaves of the pineapple as close as you can to the top. Slice pineapple in half and make a crossed intersection. Spoon/cut out the pineapple innards. Dice into small cubes. Yes, this part drove me crazy. Retain juice.

Dice red capsicum, carrot, onions and spring onion uniformly.

Heat oil in a wok, stir fry vegetable until fragrant. remove.

Add pineapple, and fry until caramelised. 

Return the vegetables to the wok along with garlic, sliced chilli and stir fry for 1 minute. Add 2 tblsp pineapple juice, 2 tblsp curry powder, 1 tsp brown sugar and mix.

Add the rice and stir fry to break up clumps and until it melds with the vegetables.

Crack two eggs and mix until incorporated (I have to say, I’m sad they rob the rice of its photogenic sheen), working quickly. Season

Smear salt along the fruit of the pineapple that will be in contact of the rice before spooning it in. Now, I realise that it’s supposed to be cupped by the other part. Theoretically. In a practical sense, that would mean that you would have to hollow the other half of the pineapple. Okay, I’m not that masochistic, I made a lid out of baking paper. Heh, I’m a thinker. Bake for 10-15 minutes. I think it’s supposed to infuse it with a pineapply essence.

Serve on a plate with the leaves. Note that presentation wise, well, it’s horrific AHAHA. My mum has a weird thing with plants. If it’s got a root it’s going into the garden. So she screeched, NOOOO, Don’t cut too much of it away, I WANT tO PLANT IT. But hey, I don’t thrive off improvisation for no reason. So yeah, the reason why you cut it off as close as you can to the base? You can make the rice portion more circular so that it looks prettier.

Still tastes incredible however haha. Despite it’s drunken, lopsided appearance. Enjoy!

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Let’s use the more positive adjective ‘ambitious’ to describe my actions of making 3 recipes within an hour. It reaffirms that yes I should audition for Masterchef (hahaha, no) and that the 1 hour time limit that they had is actually quite doable. if anyone’s seen the Australian version of Masterchef this year’s winner, Billie, was renowned for her flawless ability to multi task which was what snagged her the crown.Definitely channelled her spirit. Visually impressive are both the recipes used in Hinako’s test, but the execution is fairly simple. Thank god. The fact that the recipe failed to specify an oil to bind the sauce should’ve been the first clue. And perhaps it was because the size of my food processor but the amount of herbs specified wasn’t nearly enough so adjust accordingly! If you’re having difficulty pinning down shiso, Vietnamese Perilla (Tía tô) is a good substitute that’s only ~$1 a bunch and is much easier to locate (although that may be because of where I live) .. you have no idea the amount of smugness my mum radiated ’ Like ooohhh,  matter cuisines you dabble in, you’ll always come back to Vietnamese food" geez

Aldini Takumi and Isami’s Aigamo Grilled with Spices Recipe

1 duck breast (seasoned generously both sides and scored), shiraga negi (or leek in this case)

Japanese influenced salsa verde: Vietnamese perilla leaves, chives (roughly chopped), 1 tsp yuzukoshou (can be purchased at Daiso if you can believe it), 15g toasted sesame seeds, 1 tblsp uruka (either made followingly or shiokara. Basically, if you also made Souma’s Char Okakiage in the same hour, retain the guts from the cod and use accordingly)

Not pictured: 1 tsp each of soy sauce and mirin, pinch of salt

Equal ratio of dijon mustard, honey and soy sauce, black pepper. Adjust to taste (it’s pretty good!)

Preheat oven to 180C. Place baking tray as it heats up. Lay duck breast skin side down in a cold pan. Turn heat on to high and cook without turning for 8-12 minutes depending on size and thickness.

Bring water to a boil in a small sauce pan and add several dashes of sake. Boil guts for 5 minutes (don’t mind the blackened bottom of the pan, mum burned pasta), remove then season with soy sauce, mirin and salt.

Flip over the duck breast (save the duck fat!) and brush with mixture of Dijon mustard, soy sauce, honey and black pepper. Roast in oven for 6 minutes.

Blend improvised uruka with Vietnamese perilla, chives, 1 tsp yuzukoshou, 15g toasted sesame seeds and enough olive oil that it blends together. Season with soy sauce and salt.

Chop off a 5cm section of leek from the white end

Slice in half, and remove the inner layers. Stack the outer layers atop each other. 

julienne (do it much thinner than pictured!). With shiraga negi it curls under iced water, to anyone that has the time, test the theory with leek!

Slice duck breast and serve with Japanese salsa verde and leek strips.

Enjoy!

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♥ Lo deseo e_e

What happens when food gets a 3 second feature? I interpret the hell out of it and make it of course! Okay, it’s pizza, there’s no deeper meaning beyond that it urges and calls to be made. I may not have a woodfire oven (but for some reason it made my Dad’s list of things to build *subtlely slips dad $5 bill to hurry it along) but we do have a barbecue, but then Sydney was hit by an unexpected torrent of rain. Seriously, Sydney’s idea of an apocalypse is three days of unrelenting rain. Margarita pizza forms the building block of every pizza we know and love. I demand olives! Pineapple! But it’s nice to go back to basics eventually. What I really want for Shokugeki no Soma to reveal, is more of the environment that the characters grew in. Show us the food that they grew up eating, how they stumbled upon their speciality and their first tentative experiments with it! What made Shun choose smoking? Did Yuki grow up on a farm? Did Hisako face pressure into becoming a doctor and was her parents aghast that she had left it all behind to be something like a chef (like a Hollywood actor equivalent)? The manga has given us a few hints that may have been served at Aldini’s but moree.. there must be more!

Aldini’s Margarita Pizza  

Pizza Dough, mozzarella, canned crushed tomatoes 2 tblsp tomato paste, (Possibly 2 tblsp of red wine for richness?), pinch of red chilli flakes, garlic, onion, 1 tblsp butter, basil, quick sundried tomatoes (Cherry tomatoes sliced in half and drizzled with olive oil and sea salt. Roasted low and slow)

(I highly endorse asian groceries. You can get an incredibly generous bunch of basil for $1.20, substantially reduces the cost for pesto! The supermarket sells maybe 1/3 of a bunch for $3..)

Preheat oven to 250 degrees Celsius, heat up pizza stone. Finely dice onion and garlic. Sauté in 1 tblsp of butter until fragrant.

Add a pinch of red pepper flakes, stir in tomato paste, simmer for 30 seconds. 

Add in canned crushed tomatoes, simmer for 8-10 minutes 

Roll out pizza dough, curl slightly inward and brush generously with olive oil (I believe this will secure a charred crust)

Add as much tomato sauce as you desire (Who am I to control that?), add sliced mozzarella and dot with sun dried tomatoes. Bake in oven for 8-12 minutes. 

Garnish with basil and enjoy!

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Junjou Romantica Season 3

#junjou romantica #season 3 #temporada 3 #Usami Akihiko #Misaki Takahashi #Yaoi #BL #Shonen-ai

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BTS: THE RED BULLET GIVEAWAY

By: Seoul-Rudeboys

• 1 BTS The Red Bullet Promotional Poster • 1 BTS The Red Bullet Album, signed on inner booklet cover by all members (signed on separate sheet of paper from fansign and inserted into album booklet) • 2 BTS The Red Bullet 14 masks (red and white) one size, in plastic wrapping • 1 BTS The Red Bullet long sleeve screen print shirt (official merch) size small

All merchandise was personally purchased by myself in South Korea. Likes and reblog as many times as youd like just please dont spam your followers. No giveaway blogs please. I will check. It is not mandatory but it will increase your chance to follow me.

ENDS: July 1, 2015

MUST HAVE ASK OPEN OR NEXT WINNER WILL BE CHOSEN.

Good luck to all the participants! Feel free to message me if you have any questions or concerns.

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¡MarkJin Is Real! ♥

can

someone

tell

mark

to

calm

the

fuck

down?!??!?

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<3 I love this ... :3

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Siempre terminó llorando por esta escena u.u  </3

#SasuSaku #Sakura Uchiha #Sasuke Uchiha

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Trailer: https://www.youtube.com/watch?v=MKWC2HjeAfU

#digimon tri #tri #agumon #taichi #tai #trailer #digimon 2015 #noviembre #ova #toei animation