Hi everyone, my personal website has been upgraded and I like it very much.👇
lochanpeng.com
There are my art reviews and reports over the years (in the process of collating)
There are also my works. In particular, my works will no longer be classified in series on the website, but in chronological classification. This is also in line with my perception of creativity in recent years. If the relationship between the work and the person is one in the present, then do the ten-year-long series mean that the person has not changed in the past ten years?
So for me, the series is a kind of framework, and it can even be said to be a shackle. Also because my website works are classified by chronology, I have also seen that the difference in my life course is completely reflected in my works-some years of creation are very colorful, Some years are very gloomy, some years are particularly obsessed with huge works, and some years have suffered setbacks in life. These are all very interesting to me. Creation is like breathing to me.
At the same time, I have been thinking about this part of the newly completed online course area for a long time. Is it necessary to have a promotion month and various marketing methods like when working with industry platforms in the past?
In the end, I decided not to do this.
I hope that the students who take my course can see my value rather than being attracted by the 20% discount. I hope that our relationship can be more purely focused on learning. Rather than let your head keep thinking about whether there is a cheaper way.
At the same time, designing and selling are very laborious. Abandoning the sales method, I will go back to the original point and focus on my creation, making better courses, and replying to your homework in the group. Just do this well.
I think this is my consistent way of doing things.
The new courses have just been established, and I will continue to add them in the future. Welcome to join my membership. You will receive all kinds of information updated on the website as soon as possible, including my exhibitions, new works, and new courses.
☆The course video will be converted to 1080P pixels from 10/1☆
同時也有5部Youtube影片,追蹤數超過7萬的網紅The Michelle Chong Channel,也在其Youtube影片中提到,In this episode, Papa Chong teams up with daughter, Michelle Chong to whip up wholegrain versions of unique Singaporean dishes like Laksa Fried Rice a...
「promotion method」的推薦目錄:
- 關於promotion method 在 羅展鵬 /Lo Chan Peng Facebook 的最佳貼文
- 關於promotion method 在 Miss Tam Chiak Facebook 的最佳解答
- 關於promotion method 在 Facebook 的最佳貼文
- 關於promotion method 在 The Michelle Chong Channel Youtube 的精選貼文
- 關於promotion method 在 The Meatmen Channel Youtube 的精選貼文
- 關於promotion method 在 The Michelle Chong Channel Youtube 的最佳解答
- 關於promotion method 在 Marketing Mix: Promotion Strategy part 1 - YouTube 的評價
promotion method 在 Miss Tam Chiak Facebook 的最佳解答
Lai liao, lai liao, the limited edition MILO van collectibles are back. And this time round, they come in a shiny gold colour! Available only in MILO 3in1 and MILO Gao Siew Dai promotion packs, collect them all before they are gone from the shelves again!
I drink MILO every morning and on days when I am hungry, I pair milo with oats. It’s delicious and nutritious, and gets me pumped and ready for a busy day. Also, it helps to boost my breast milk supply too! Here’s what I do:
Ingredients:
A packet of MILO 3in1
¼ cup oats
1 cup of milk
Method:
1. Boil milk and stir in oats. Cook for 5 minutes over medium heat.
2. Add in a packet of MILO 3in1. Serve.
There are many creative drinks you can create with MILO. Sometimes, I like to pair it with almond milk or add grass jelly cubes. Do you have a recipe to share? #MILOGoforGold
Share with MILO Singapore your MILO breakfast cup with your MILO Gold Van and stand a chance to WIN the MILO Van Kit! Simply post a picture and tag MILO Singapore and #GoForGold
promotion method 在 Facebook 的最佳貼文
What’s your favorite mooncake flavour? One of my favorite is this Supreme Nuts with Ham mooncake from Grand Harbour coz it’s so aromatic and packed premium ingredients. 🥮🥮
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And their Premium Gift Box (pink) it’s like a bag is so pretty and perfect for gifting. Available in 3 colors ~ blush pink, mint green, and oriental red. Swipe left until the end to check out all the colors. Faster grab before it’s out of stock. 😍😍
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You can taste the difference in each bite, an exquisite delicacy perfected by their Sifu or master chefs. They’ve varieties mooncakes to choose from, such as the traditional baked skin and snow skin mooncakes, alongside limited-edition gift boxes. 💥💥
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For gifting, you can opt for our Premium Gift Box (RM128 per box of 4 pieces), which consists of White Lotus Double Yolk, White Lotus Single Yolk, Supreme Nuts with Ham & Jade Lotus Single Yolk. 💯💯
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Use Promo Code
GHMOONCAKES15
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Get 15% discount with a minimum purchase of 1 box (4pcs) of mooncakes from 10 Aug – 21 Sep 2021.
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How to Order?
1. WhatsApp our outlet and enter the Code: GHMOONCAKES15
a. Grand Harbour Fahrenheit 88 at 6011-2357 2932
b. Grand Harbour Da Men at 6017-958 7571
2. Choose the preferred mooncake flavours and delivery method: self-pickup/delivery. (Note: There will be additional charges for delivery)
3. Confirm order and make payment.
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**Mooncake flavours are subject to availability.
**This offer is not applicable with any other promotion, voucher, discount, privileges or gift certificates and is not exchangeable or refundable for cash.
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#mooncakemalaysia #mooncakes #grandharbourrestaurants #igmy #premiumgift #mooncake #igfood #grandharbour #midautumn #mooncake2021 #kellyeats
promotion method 在 The Michelle Chong Channel Youtube 的精選貼文
In this episode, Papa Chong teams up with daughter, Michelle Chong to whip up wholegrain versions of unique Singaporean dishes like Laksa Fried Rice and Foo Yong Kway Teow – all without breaking the bank. You don’t have to be wealthy to eat healthy!
Guest:
Michelle Chong - https://instagram.com/immichellechong/
https://facebook.com/michellechongrocks/
Special Thanks:
Health Promotion Board
Venue Sponsor:
The Eureka Cooking Lab
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Laksa Fried Rice:
Preparation Time: ~ 10 minutes
Cooking Time: ~ 20 minutes
Total Duration: ~ 30 minutes
Serving Size: 4 Pax
Total Cost: about $9.90
Cost Per serving: about $2.50
Ingredients:
1) Cold brown rice - 2½ cups
2) Fresh prawns - 200g
3) Fish cakes, sliced - 2 pieces
4) Bean sprouts - 100g
5) Cucumber, grated (sprinkle some salt and allow water to be released from cucumber & then drain liquid) - 1
6) Eggs, beaten - 2
7) Laksa leaves, chopped - 1 bunch
8) Canola oil - 2 tsp
9) Large onion, chopped - 1
10) Reduced fat coconut milk - 50ml
11) Dried prawns, washed and pat-dried - 1 tbsp
12) Lemongrass, bruised with the back of a knife - 1 stalk
13) Healthier Choice laksa paste - 3 tbsp
14) Salt and pepper, to taste
Garnish:
1) Green onions, thinly sliced
Method:
1) Heat canola oil in a wok. Lightly sauté onion until transparent.
2) Add laksa paste, lemongrass and laksa leaves, fry until fragrant.
3) Add dried prawns and fry for 2–3 minutes.
4) Add low-fat coconut milk, mix well. Then add beansprouts, cucumber and fishcake, and stir-fry with the paste.
5) When well incorporated, add prawns and rice. Fry for about 3 minutes or until prawn is just cooked.
6) Pour in beaten egg and mix into rice. Cook until rice dries out.
7) Add salt and pepper to taste.
8) Garnish with green onions.
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Fried Kway Teow in Creamy Foo Yong Sauce
Preparation Time: ~ 15 minutes
Cooking Time: ~ 20 minutes
Total Duration: ~ 35 minutes
Serving Size: 4 Pax
Total Cost: about $14.90
Cost Per serving: about $3.70
Ingredients:
1) Canola Oil - 1.5 tbsps
2) Wholegrain Kway Teow - 300g
3) Light soya sauce - 1.5 tbsp
4) Hot water - 2 cups
5) Medium prawn, peeled - 12
6) Squid, cleaned and sliced - 150g
7) Toman fillet, sliced - 100g
8) Chye Sim, cut into 10cm pieces - 12 stalks
9) Concentrated Chicken Stock - 2 tbsp
10) Sesame oil - 1tsp
11) Salt and pepper, to taste
12) Corn flour - 4 tbsp
13) Eggs - 2
Method:
1) Heat oil in wok until hot.
2) Add kway teow and light soya sauce. Stir-fry until very hot and well mixed.
3) Remove kway teow to a serving plate and set aside.
4) Boil water in a separate pot. Blanch toman fillet, squid and prawns and chye sim until just cooked. Remove, drain and set aside.
5) Add concentrated chicken stock to the pot and bring to boil. Season with sesame oil, salt and pepper to taste.
6) Add 8 tbsps of water to corn flour to make a paste. Add to stock and heat, stirring until stock has thickened. Break eggs into the sauce and continue to stir.
7) Add seafood and chye sim back into the pot.
8) Place kway teow on a serving plate, pour over seafood sauce and serve at once.
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INSTAGRAM
Papa Chong - https://instagram.com/papachongcooks/
Left Profile - https://instagram.com/leftprofile/
FACEBOOK
https://facebook.com/LeftProfilePage/
EMAIL
For business/artiste enquiries, email us directly at diana@leftprofile.com
VISIT OUR WEBSITE
https://leftprofile.com/
ADDRESS
Left Profile | Huat Films
18 Howard Road #09-05 Novelty BizCentre
Singapore 369585
promotion method 在 The Meatmen Channel Youtube 的精選貼文
Recipe at: http://www.themeatmen.sg/roasted-spiced-leg-of-lamb-with-saffron-rice
Roasting - the ultimate secret to that flawless juicy melt-in-your-mouth meat, bursting with all the right flavours. This slow method of cooking may take up a bit of time but requires very minimal effort. To achieve that rich succulent texture, lamb leg is the ideal cut. Flavoursome and rich with nutrients, Pure South grass fed lambs are lower in fats compared to grain fed lambs and packed with vital nutrients such as iron, zinc and other vitamins.With healthy and quality ingredients, half the battle is won.
Make sure to score the lamb leg to let all that aromatic rub get right into the meat. And never skip bringing that precious marinated lamb meat to room temperature before cooking, or it will lead to unevenly cooked meat. Finish off your beautifully roasted succulent meat and slightly sweet Saffron rice with mint yogurt sauce for that refreshingly zingy punch.
*CHRISTMAS PROMOTION* Get 20% off right now until 25 December shopping for Christmas! Shop with them at www.puresouth.asia.
#themeatmensg #simple #delicious #puresouth #lambrecipe
Join us on Facebook! - facebook.com/meatmen.sg
More awesome cooking videos playlist here:
Hawker Food http://bit.ly/2eCurrf
Zichar http://bit.ly/2fBYRwx
Meat http://bit.ly/2fZ37ss
Seafood http://bit.ly/2eCuJyl
If you like our videos, remember to click Like and Subscribe. http://bit.ly/2flNJ67
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INSTAGRAM @themeatmensg
E-MAIL contact@themeatmensg
WEB http://themeatmen.sg
promotion method 在 The Michelle Chong Channel Youtube 的最佳解答
You don’t have to be wealthy to eat healthy! Tantalise your tastebuds with Papa Chong's Nonya Curry-Infused Patties and Brown Rice Porridge, as he shows lovable host Pornsak how to prepare delicious and healthy meals affordably!
Guests:
Pornsak's Instagram - https://instagram.com/pornsakp/
Pornsak's Facebook -
https://facebook.com/pornsakpornsakpornsak/
Special Thanks:
Health Promotion Board
Venue Sponsor:
The Eureka Cooking Lab
---------------------------------------------------------------------------------------
Nonya Curry-Infused Patties
Preparation Time: ~ 15 minutes
Cooking Time: ~ 20 minutes
Total Duration: ~ 35 minutes
Serving Size: 3-4 Pax
Total Cost: about $14.90
Cost Per serving: about $3.70
Ingredients Quantity
1) Lean minced meat - 350g
2) Prawns, diced - 150g
3) Nonya curry paste - 80g
4) Egg - 1
5) Onion, diced - ½
6) Basil leaves, chopped - 50g
7) Kaffir lime leaves, finely chopped - 3
8) Canola oil - 1 tbsp
Seasoning
1) Water - 1 tbsp
2) Honey - ½ tbsp
3) A dash of white pepper
4) Cornstarch - 1 tbsp
Vegetables
1) Canola oil - 2 tbsp.
2) Spinach - 500g.
3) Garlic cloves, minced or thinly sliced - 2
4) Soy sauce - 1 tbsp
5) A dash of pepper
Method
1) In a large bowl, evenly combine minced meat, prawn and nonya curry paste.
2) Add egg, onion, basil leaves and kaffir lime leaves. Mix well.
3) Add seasoning and mix until sticky.
4) Shape mixture unto 12 round patties.
5) Heat oil in a non-stick pan and pan-fry over medium heat until cooked.
6) Place patties on absorbent paper to remove excess oil. Keep warm and set aside.
7) Heat up 2 tsp canola oil in a non-stick pan, fry garlic for 1 minute.
8) Add spinach leaves and fry until just wilted. Season with light soy sauce and pepper.
9) Serve with a bowl of brown rice or wholegrain noodles.
Nutrition Information (Per Serving)
Energy: 423kcal
Protein: 33.4g
Total fat: 24.1g
Carbohydrates: 19.8g
Dietary fibre: 4g
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Brown Rice Porridge
(Note: : nutritious, easy-to-prepare for young children)
Preparation Time: ~ 10 minutes
Cooking Time: ~ 45 minutes
Total Duration: ~ 55 minutes
Serving Size: 5 Pax
Total cost: $13.50
Total cost per serving: $2.70
Ingredients Quantity
1) Brown Rice - 1½ cups (uncooked)
2) Soft tofu, cut into cubes - 300g.
3) Water - 2½ litres.
4) Chicken or vegetable stock - 2½ cups.
5) Cauliflower, cut into florets - 1½ cups.
6) Carrot, peeled and chopped - 1½ cups.
7) Broccoli, cut into florets - 2½ cups.
8) Salt - ½ tbsp
Preparation Method
Rinse the rice and boil with water
2. Once it boils, reduce the heat and cover the pot
3. Continue to cook until the rice is soft
4. Add the stock, tofu, cauliflower, broccoli, carrot and salt
5. Add more water if the porridge seems dry
6. Stir well and cook further for 2-3 minutes
7. Serve
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INSTAGRAM
Papa Chong - https://instagram.com/papachongcooks/
Michelle Chong - https://instagram.com/immichellechong/
Left Profile - https://instagram.com/leftprofile/
FACEBOOK
Michelle Chong - https://facebook.com/michellechongrocks/
Left Profile - https://facebook.com/LeftProfilePage/
EMAIL
For business/artiste enquiries, email us directly at diana@leftprofile.com
VISIT OUR WEBSITE
https://leftprofile.com/
ADDRESS
Left Profile | Huat Films
18 Howard Road #09-05 Novelty BizCentre
Singapore 369585
promotion method 在 Marketing Mix: Promotion Strategy part 1 - YouTube 的推薦與評價
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