Grouper Fish Head Curry

Breakfast

Dinner

13th. Batch Of Kombucha Using Jasmine Green Tea

Ready on 163/8/2019

Ingredients:
2 liters             Purified Water
8 bags            Jasmine Green Tea
1 cup (200 g)  Sugar
2 cup           Fermented Kombucha
Kombucha Mother Culture – SCOBY

Method:
  1)  Boil 1 liter of purified water.
  2)  Add 1 cup of sugar into the hot water and stir to dissolve.
  3)  Put in 8 tea bags to the pot to steep it.
  4)  After Jasmine Green Tea cool down then remove tea bags.
  5)  Add in another 1 liter cold boiled water.
  6)  Add in SCOBY and fermented Kombucha.
  7)  Cover with cloth and tie it with rubber band.
  8)  Place the Kombucha in a dark undisturbed place to brew for 7 Days.
  9)  The SCOBY may rise to the top or sink to the bottom, doesn’t matter, the new culture will always form at the top.
10)  After 7 days you are ready to taste Kombucha.
11)  If too sour, then reduce brewing cycle next time.
12)  If too sweet, allow to brew for a few more days.
13) Set aside the SCOBYS and starter liquid (2 cups)  for the next batch from the top of the current brew or you may put them in any bottle or a SCOBY Hotel.

12th. Batch Of Kombucha Using Jasmine Green Tea

Ready on 13/8/2019

Ingredients:
2 liters             Purified Water
8 bags            Jasmine Green Tea
1 cup (200 g)  Sugar
2 cup           Fermented Kombucha
Kombucha Mother Culture – SCOBY

Method:
  1)  Boil 1 liter of purified water.
  2)  Add 1 cup of sugar into the hot water and stir to dissolve.
  3)  Put in 8 tea bags to the pot to steep it.
  4)  After Jasmine Green Tea cool down then remove tea bags.
  5)  Add in another 1 liter cold boiled water.
  6)  Add in SCOBY and fermented Kombucha.
  7)  Cover with cloth and tie it with rubber band.
  8)  Place the Kombucha in a dark undisturbed place to brew for 7 Days.
  9)  The SCOBY may rise to the top or sink to the bottom, doesn’t matter, the new culture will always form at the top.
10)  After 7 days you are ready to taste Kombucha.
11)  If too sour, then reduce brewing cycle next time.
12)  If too sweet, allow to brew for a few more days.
13) Set aside the SCOBYS and starter liquid (2 cups)  for the next batch from the top of the current brew or you may put them in any bottle or a SCOBY Hotel.

Dinner

Lunch

 Steamed Flower Crabs In Thai Style

 Steamed Clams With Fermented Soy Beans

Old Cucumber Pork Ribs Soup

11th. Batch Of Kombucha Using Jasmine Green Tea

Ready on 10/8/2019

Ingredients:
2 liters             Purified Water
8 bags            Jasmine Green Tea
1 cup (200 g)  Sugar
2 cup           Fermented Kombucha
Kombucha Mother Culture – SCOBY

Method:
  1)  Boil 1 liter of purified water.
  2)  Add 1 cup of sugar into the hot water and stir to dissolve.
  3)  Put in 8 tea bags to the pot to steep it.
  4)  After Jasmine Green Tea cool down then remove tea bags.
  5)  Add in another 1 liter cold boiled water.
  6)  Add in SCOBY and fermented Kombucha.
  7)  Cover with cloth and tie it with rubber band.
  8)  Place the Kombucha in a dark undisturbed place to brew for 7 Days.
  9)  The SCOBY may rise to the top or sink to the bottom, doesn’t matter, the new culture will always form at the top.
10)  After 7 days you are ready to taste Kombucha.
11)  If too sour, then reduce brewing cycle next time.
12)  If too sweet, allow to brew for a few more days.
13) Set aside the SCOBYS and starter liquid (2 cups)  for the next batch from the top of the current brew or you may put them in any bottle or a SCOBY Hotel.

Dinner