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spice it up
關於spice it up mac的評價， Natalie吳斐莉

精準對症下藥🤣 沒想到中藥也可以是時尚的顏色吼～而且還讓你一擦上癮，因為可以 #活血運氣好運轉 ，去黃補氣超顯白的～～哈哈哈哈 其實這些都是老朋友了～ 這次是介紹給大家六支亞洲最暢銷的中藥色...

2019-01-23 19:50:00 有 1,056 人說讚
spice it up
關於mac spice it up的評價， Natalie吳斐莉

精準對症下藥🤣 沒想到中藥也可以是時尚的顏色吼～而且還讓你一擦上癮，因為可以 #活血運氣好運轉 ，去黃補氣超顯白的～～哈哈哈哈 其實這些都是老朋友了～ 這次是介紹給大家六支亞洲最暢銷的中藥色...

2019-01-23 19:50:00 有 1,056 人說讚
spice it up
關於spice it up的評價， Jannine Weigel

Happy New Year 2017! เข้าสู่ปี 2017 แล้ว มีทั้งเรื่องดีและไม่ดีเกิดขึ้นในปีที่ผ่านมา เรื่องดีๆก็เป...

2017-01-01 01:00:17 有 23,001 人說讚
spice it up spice it up
今日教大家整 📌炸乳鴿 📌沙翁 📌韓式泡菜 ✨✨✨✨✨✨✨✨✨✨✨✨ 2020 10月25日Live 中英對照食譜 再一次謝謝義工團，好彩有你地， 完live 之後有義工的幫忙easycook 上下先可以咁快有食譜睇，辛苦大家😘😘😘😘😘 ---------------------------------------------------------- 📌燒乳鴿 材料: 鴿王，乳鴿，BB 鴿 共三隻 醃料: 五香粉，糖，鹽各一茶匙半，胡椒粉半茶匙 上色料: 老抽，生抽，酒各一湯匙 脆皮水: 麥芽，大紅淅醋各一茶匙 ，白醋一湯匙 做法: 1 鴿洗淨索乾水後用醃料內外塗勻 2 將上色料塗勻鴿身後連同剩餘汁液倒入保鮮袋或真空袋醃25分鐘 3 醃好後塗上脆皮水吊乾或鴿身噴油即可放氣炸鍋內鴿肚向下180度焗12分鐘轉鴿背向下再焗12分鐘 備註: 鴿王需時15分鐘轉身再焗15分鐘 鴿腳不要關節位剪(會縮) English Version Fried Pigeon (YouTube video starts at 3:10. Skip 39:11 for air frying. Skip to 52:12 for turning sides. Skip to 59:25 for finished product.) Ingredients: Pigeons - 3 sizes (or use spring chicken) (young pigeon, regular pigeon, and king pigeon. King pigeon is the best, about 1kg, which has more meat, more tender and sweet.) (Clean pigeons, trim off feet but not too much to cause shrinkage of skin when cooked, and pat very dry or else the dry marinating ingredients will not stick to the meat and bones for more flavor.) Marinate ingredients for 3 pigeons: (divide the measurements according to the size of your pigeon) Five-Spice powder - 1 ½ tbsp (about 1 tsp for marinating one pigeon 1kg) White pepper - ½ tsp Sugar - 1 ½ tbsp or more Salt - 1 ½ tsp Cooking wine - 1 tbsp Dark soya sauce - 1 tbsp Light soya sauce - 1 tbsp Crispy skin mixture ingredients: Maltose - 1 tsp (or honey but it will not be as crispy) Chinese red vinegar - 1 tsp (or just use white vinegar) White vinegar - 1 tbsp Methods: 1. In a bowl, add in five-spice powder, white pepper, sugar, salt, and mix well. 2. In a large tray, dry rub the interior and exterior of the pigeons with the marinate mixture prepared in Step 1. 3. Add cooking wine, dark soya sauce, and light soya sauce to the pigeons. Rub well. 4. Transfer all marinated pigeons to a plastic bag, flatten and seal tight without air inside. Best to use vacuum sealer. Set aside for 25 minutes. 5. In a microwavable bowl, add in maltose, Chinese red vinegar, white vinegar, and microwave until melted and mix well. Set aside to add into the pigeons after about 25 minutes of marinating time. 6. After 25 minutes of marinating time, add the mixture in Step 5 into the plastic bag, reseal it, and rub well. 7. MUST spray the pigeons with a layer of cooking oil and put it into the basket of the air fryer with the breasts facing up first. Cook it at 180C (356F) for 12 – 15 minutes then turn the pigeons over with the back facing up and continue cooking for another 12 – 15 minutes and reduce heat to 160C (320F). Adjust the time according to the size of your pigeons. ------------------------------------------------------------- 📌韓國泡菜 大白菜 1棵 白蘿蔔 少許(切絲) 紅蘿蔔 少許(切條） 蔥 1 棵 中國韭菜 數條 鹽 1 茶匙 (調味用); 大量 (用來醃大白菜及蘿蔔條) 蘋果 1/4 個 (切大粒） 雪梨 1/4 個 (切大粒） 蒜頭 1個(去衣) 洋蔥 1/4 (橫切幾刀） 白醋 2-3湯匙 魚露 2湯匙 黃糖 2至4茶匙（隨個人口味加減） 生薑蓉 1湯匙 韓國辣椒醬 2湯匙 韓國辣椒粉 4湯匙 芝麻 (炒香）大約1/4s杯 做法： 1) 大白菜切塊用鹽醃至至2至3個小時至軟身，菜梗可對摺並不拆斷便可。然後過清水3次去除鹽份，跟著去除水份(可用手楂出水份或用蔬菜除水篩).放入大盤內備用. 2) 紅蘿蔔切條、白蘿蔔切絲，用鹽醃兩小時至軟身，過清水,揸乾水，加入大白菜內. 3)蔥和韭菜切段，加入已放大白菜及蘿蔔的盤內. 4) 蘋果、雪梨、蒜頭、洋蔥、白醋(2湯匙)、魚露放入攪拌機內磨成汁後，加入韓國辣椒粉、韓國辣椒醬、鹽、糖(先放一茶匙)和姜蓉, 拌勻先試味。此時可依個人口味酌量加入1下匙糖和(或)1湯匙醋再調味。把混好汁料倒入蔬菜內，用手拌均.再試味。此時可再加入餘下的2茶匙糖。最後加入已炒香的芝麻再拌勻，. 5）將拌好的蔬菜放入玻璃盛器內，蓋好後放雪櫃儲存數天後食用更入味 Kimchi (YouTube video starts at 20:40) Ingredients: Napa cabbage - 1 head White radish - cut into strips Carrot - cut into strips Green onion - cut into chunks Chives - cut into chunks (do not add too many chives) Salt - enough to marinate Marinate ingredients: Apple - ¼ Pear - ¼ (best to use Asian pear) White onion - ¼ Garlic - 1 bulb (remove skin) White vinegar - 2 tbsp or more (adjust to your taste) Fish sauce - 2 tbsp Korean red hot pepper powder - 4 tbsp or more (adjust to your taste) Korean red hot pepper paste - 2 tbsp Sugar - 2 ½ tsp or more (adjust to your taste) Salt - 1 tsp (adjust to your taste) Grated ginger - 1 tbsp White sesame seeds - pan fry with no oil until fragrant Methods 1. Marinate the white radish and carrot strips with salt for about 30 minutes. Set aside. 2. Cut napa cabbage into chunks. Marinate with salt for 2 hours or until the stem is bendable without breaking into pieces. Optional to put weights on top of cabbage chunks to speed up the process of extracting the liquid. 3. Rinse the napa cabbage chunks 2 to 3 times with clear water and spin dry with a salad spinner. Set aside. 4. Rinse the white radish and carrot strips with clear water after marinating for 30 minutes, and squeeze dry. Set aside. 5. In a blender, add in apple, pear, white onion, garlic, white vinegar, fish sauce, and puree well. Set aside. 6. In a big mixing tub, add in green onion, chive, napa cabbage, white radish, and carrot pieces. Add in the mixture from Step 5. Add in Korean chili powder and chili paste. Add in grated ginger. Mix well with hands, taste test, and add more seasoning as needed. 7. Transfer to a storage container. Mix in the white sesame seeds and is ready to eat as is or the longer you store it the tastier it will become. __________________________________ 甜品_沙翁 📌高筋麵粉 50克 📌低筋麵粉 50克 📌糯米粉 20克 📌牛奶150克 📌水 50克 📌菜油 4湯匙 📌蛋4 隻 📌糖 1 茶匙 📌肉桂粉 *如不喜歡可以不用* 📌鹽 半茶匙 做法： 1. 鍋內注入水，奶和菜油, 開火(不要太大火）煮至滾 2.將3隻粉(高筋麵粉、低筋麵粉和糯米粉)撈在一起拌勻，加入糖和鹽 3.將#2的麵粉用篩慢慢加入煮滾了的#1鍋內，一直攪拌直到煮熟會變成透明. 注意⚠️煮時要不停攪拌 4.再將鍋內全部粉糰倒入廚師機/麵包機, 攪拌到成一個糰狀(如果沒有機可用4隻筷子自己手動攪) 5.將雞蛋族隻加入#4 並一直不停攪伴直至見到很好洞(空氣). 注意⚠️要將麵糊打得夠鬆否則炸出來會不夠鬆 6.加油入鑊中開火煮熱，同時準備一張吸油紙及一隻大🥣加入砂糖和肉桂粉拌勻 7.將兩隻不銹鋼匙(或用雪糕勺 ice cream scoop會更圓更靚)在油中浸一下再用它們舀起一匙#5 的麵糊放入熱油中炸, 然後拿起放在吸油紙 8.再將#7剛炸完的麵球放回鑊中炸至爆開 9.炸完再洒上砂糖和肉桂粉-沙翁完成! Chinese Sugar Egg Puffs (YouTube video starts at 43:15.) Ingredients: Water - 50ml Milk - 150ml Vegetable cooking oil - 4 tbsp Sugar - 1 tsp Salt - ½ tsp Eggs - 4 whole eggs (add in one at a time) Bread flour - 50g Cake flour - 50g (also known as low gluten flour) Glutinous rice flour - 20g Toppings: Icing sugar - a bowl Cinnamon powder, optional - a small dish Methods: 1. In a cooking pot, add in water, milk, vegetable cooking oil, and turn on LOW heat. Add in sugar and salt. Keep stirring to mix well and cook until it boils. 2. In a mixing bowl, add bread flour, cake flour, and glutinous rice flour. Mix well. Slowly sift flour mixture into the cooking pot and keep stirring and cook until it is transparent on LOW heat. 3. Transfer the dough to an electric stand mixer or handheld mixer and mix until it becomes a smooth dough and cool to the touch. This will avoid cooking the eggs when added later. Optional to mix manually by hand with four chopsticks or a whisk. 4. Add one egg to the stand mixer and mix until well incorporated. Continue with the remaining three eggs. Adding in ONE at a time and mix until smooth, fluffy, and has lots of air bubbles. 5. Prepare a plate covered with a paper towel for soaking up excess oil. Set aside. 6. In a large bowl, add in icing sugar, cinnamon powder, and mix well. This is to sprinkle on the puffs when fried. Set aside. 7. Heat up a wok, add enough oil for deep frying on LOW heat. Scoop a spoonful of batter, smooth batter with another spoon, and drop it in the hot oil. Optional to use oiled ice cream scoop to create a ball shape. 8. Fry until the puffs turn golden brown on both sides and float to the top. Transfer puffs to paper towel to soak up excess oil. Return the fried puffs back to the wok and fry again the SECOND time until they split open with honeycomb texture inside. 9. Transfer to paper towel to soak up excess oil. Sprinkle icing sugar/cinnamon powder mixture on top. Serve.

今日教大家整 📌炸乳鴿 📌沙翁 📌韓式泡菜 ✨✨✨✨✨✨✨✨✨✨✨✨ 2020 10月25日Liv...

2020-10-24 20:57:51 有 9,551 人說讚
spice it up spice it up
今日教大家 📌芝士磨菇雞胸 📌吊燒雞 📌煎鵝肝 📌麵包布丁 ✨✨✨✨✨✨✨✨✨✨ SANISWISS 🇨🇭消毒除油除味（只限香港） 📎https://www.saniswiss-hk-shop.com/ 只限馬拉， 新加坡粉絲連結 https://www.lazada.sg/terra-sol/?q=All-Products&langFlag=en&from=wangpu&lang=en&pageTypeId=2 ♦️Vip Code:maria 2♦️ Whatsapp🔻64188222 https://wa.me/85264188222?text=%E8%A8%82%E8%B3%BCSaniswiss%E7%94%A2%E5%93%81 ✨✨✨✨✨✨✨✨✨✨✨ 護膚品 及 廚具及枕具購買連結🔗🔗 nine9Nine9 Shop 👉VIP Code : MAMA20 📌http://nine9nine9shop.com 📱Whatsapp:+852 94002845 ✉️[email protected] ✨✨✨✨✨✨✨✨✨✨✨ 鵝肝和牛凍肉資料👉https://bit.ly/3adssZ3 💥💥💥肥媽粉絲優惠💥💥💥💥 優惠價+套餐折扣+禮物1＋禮物2+免費送貨 $1000送可調式牛油果及水果刮刀 $2000再送扭擰調理夾 ✨✨✨✨✨✨✨✨✨✨✨✨✨ 中英對照食譜 再一次多謝義工團的幫忙🙇‍♀️🙇‍♀️ 💥麵包布丁💥 麵包材料 📌雞蛋2隻 📌提子麵包半個，方包3塊 📌乾提子適量 📌白砂糖70g 📌玉桂粉1/2茶匙 📌鮮奶1杯 📌牛油60g（已溶） 📌焗爐用的長盤 吉士醬材料 （建議用一半份量，除非想整多少少吉士醬另有用途。） 📌蛋黃4隻 📌鷹粟粉30 gram 📌 鮮奶390 ml 📌鮮奶100 ml 📌白砂糖35g 📌 白砂糖2湯匙 📌牛油2茶匙 麵包做法 1. 雞蛋2隻放入大碗用手動打蛋器打均，之後加入白砂糖一起再打均。再加入玉桂粉，鮮奶，牛油，打均。 2. 長盤底掃上牛油。 3. 把提子麵包，方包，乾提子，均勻地鋪滿長盤內。 4. 把已發均的蛋漿倒入長盤內。之後稍等片刻，讓麵包把蛋漿全吸索。 5. 放入焗爐，調較溫度180度，共35分鐘。 吉士醬做法 6. 倒入390 ml鮮奶在平底鑊，加入白砂糖35g，用細火慢慢煮滾至起泡。 7. 另一邊把蛋黃放入大碗內，加入2湯匙白砂糖，用手動打蛋器打均至起泡。 8. 加入鷹粟粉，再打均，再把100 ml鮮奶分2次加入，攪均。 9. 把步驟6的鮮奶離火稍為攤涼大約30秒，之後逐少逐少倒入蛋漿內，邊倒邊攪均。（不可以停止攪均動作） 10. 把步驟9已攪均的鮮奶蛋漿倒回入平底鑊，開細火，再不斷攪均直到杰身，再放入牛油熄，杰身可熄火。 11. 麵包焗好後，放自己喜歡的份量在碟上，再倒入適量已煮好的吉士醬，即成。（如麵包焗好後，吉士醬放涼後太杰身，可以加入少許鮮奶稍為煮熱，稀釋一下吉士醬。） Bread Pudding with Custard Sauce (YouTube video starts at 6:49. Skip 44:51 for final process.) Ingredients: Eggs - 2 Sugar - 70g Cinnamon powder - ½ tsp Milk - 1 cup Melted butter - 60g A bowl of mixed raisins and cranberries Assorted breads - hand tear into small pieces Custard Sauce ingredients: (suggest to use half portion) Milk - 390ml Sugar - 35g Egg yolks - 4 Sugar - 2 tbsp Corn flour - 30g Milk - 100ml Melted butter - 2 tbsp Methods: 1. In a mixing bowl, add in 2 eggs and 70g sugar and beat until sugar has melted. Add in 1 tsp cinnamon powder, 1 cup milk, 60g melted butter and mix well. Set aside. 2. Grease a baking pan and add in bread pieces, scatter raisins and cranberries evenly over pan, and pour in batter prepared in Step 1. 3. Wait for batter to soak up by the bread pieces before baking it at 180C (356F) in the oven for about 30 minutes until golden brown. 4. To cook the custard sauce, in a cooking pot, add in 390ml milk, 35g sugar, and turn on LOW heat and cook until the sugar has melted and starting to bubble. Let it cool. Set aside. 5. In another mixing bowl, add in 4 egg yolks, 2 tbsp sugar, and beat until sugar has melted and frothy then add in 30g corn flour, and mix well. Add in 100ml milk in two portions and mix well. Slowly add in the milk batter prepared in Step 4 bit by bit and continue whisking to avoid cooking the egg yolks. 6. Pour the entire batter back to the cooking pot and cook on LOW heat until it has thickened by continuously whisking about 3 minutes and lastly add in 2tbsp of melted butter for the aroma and mix well. Set aside. 7. To serve, scoop couple of spoonful of baked bread on a serving plate. Add WARM custard sauce on top. Serve with ice cream, optional. If the custard sauce is too thick, just mix in a bit of milk to thin it. ✨✨✨✨✨✨✨✨✨✨✨✨✨✨✨ 💥煎鵝肝💥 材料:鵝肝，啤利或青蘋果 調味料:鹽，黑胡椒，白醋 步驟: 1 切好啤利加上白醋 待用 2 鵝肝稍解凍切厚片加麵粉撈勻 3 燒熱鑊不用油放鵝肝煎至香加鹽及胡椒粉，趁鑊熱放啤利煮熱盛起後鵝肝放面 Pan Fried Foie Gras – Goose Liver (YouTube video starts at 55:47.) Ingredients: Goose liver - (defrost and slice into thick slices) Pear - 1 (peeled and shredded) White vinegar Flour Salt Black pepper Methods: 1. In a bowl, add in shredded pear and a bit of white vinegar. Set aside. 2. Coat the goose liver with a think layer of flour. 3. In a frying pan, DO NOT add oil. Turn on MEDIUM - LOW heat and add in goose livers and fry until both sides are golden brown. Transfer to a plate. Sprinkle salt and black pepper on top. 4. In the same frying pan, heat up the shredded pear and white vinegar. Transfer to a serving plate. Place a piece of fried goose liver on top. Serve. ✨✨✨✨✨✨✨✨✨✨✨✨ 💥吊燒雞💥 材料: 雞一隻 調味料: 鹽胡椒粉五香粉 脆皮水: 白醋三湯匙，大紅淅醋二湯匙，一大湯匙麥芽糖 步驟: 1 雞捽洗乾淨，撕去肥膏，索乾水，雞身用胡椒粉，多些鹽塗勻，雞肚用鹽，胡椒粉半茶匙，五香粉大半茶匙塗勻醃20-30分鐘 2 雞頭先放滾水中淥10-20秒，手執雞頭用滾水淋雞身至雞皮轉色(不要浸)吊起 3全身塗上脆皮水(包括雞腋下)吹乾，6-8小時內重複以上步驟共三次 備註: 焗爐，氣炸鍋或燒烤爐都可以，時間約半小時 Hang-Dry Crispy Roasted Chicken (YouTube video starts at 37:51. Skip to 48:59 for final process.) Ingredients: Chicken - 1 whole (wash, remove excess fat, and pat VERY dry) Marinate ingredients: White pepper - ½ tsp Salt - more than usual Five spice powder - ½ tsp or more Crispy glazing ingredients: White vinegar - 3 tbsp Chinese red vinegar - 2 tbsp Maltose - 1 tbsp (for glossy crispy skin) Methods: 1. Marinate the whole chicken with more salt than usual. Marinate only the cavity with five spice powder and white pepper. Let it stand for at least 20 to 30 minutes the most. 2. In a bowl, add in white and red vinegar, maltose, and warm up a bit in the microwave. Stir and mix well with a pastry brush. This is the crispy glazing liquid. 3. In a cooking pot, add water and bring to a boil. Add in the chicken head and neck first by grabbing the back of the chicken and cook for about 20 seconds. With a towel, cover the chicken head and hold tight with one hand over the cooking pot while pouring hot water over the chicken with a ladle with the other hand for about 20 seconds and until the skin turns light yellow. For roasted duck, add peppercorn, star anise, bay leaf, and sugar to marinate and use the same method as above. 4. Hang the whole chicken for 6 – 8 hours. Place a tray underneath the chicken to collect the drippings. Brush a layer of the crispy glazing liquid over the entire chicken including corners of wings. Repeat this glazing process 3 times during the 6 – 8 hours of dry hanging the chicken. 5. Air fry or bake in the oven for first 20 minutes at 200C (392F) for it to brown then reduce heat and bake for further 10 minutes until cooked. ✨✨✨✨✨✨✨✨✨✨✨✨✨✨✨✨ 💥芝士磨菇雞胸💥 村料： 📌雞胸 📌白色草蘑菇 (原個放盆底用在第5步驟。準備一些切碎在第7步驟用) 📌切達芝士 (cheddar cheese) 📌莫扎里拉芝士(mozzarella cheese) 📌蒜頭及乾蔥各一個🧄 📌麵粉 📌牛油 📌欖油 📌牛奶一杯 📌水 調味料： 📌鹽、蒜鹽 📌黑胡椒粉 📌雞粉或菇粉 做法： 1.煮之前先將雞胸浸在加了少許鹽的水中1 小時 (會令它煮後不會鞋) 2.在雞胸中間開一個洞做成一個好似口袋/荷包狀(pocket) *注意不要介斷或介得太深* 萬一荷包的開口介得太大; 可用牙籤連結補救* 3.用鹽或蒜鹽、少許胡椒粉淹雞胸. 因為是雪雞關係所以要放少許雞粉；或可用茹粉 4. 將牛油紙(用錫紙更好)搾一搾再塞入雞胸的荷包內幫助定型，待用 5.白蘑菇原個先放些麵粉炒一炒. 平均分放在盆的底部再加一匙多小小的麵粉撈勻, 另加些黑胡椒，蒜鹽及牛油分小塊平均放在菇面待用 6.用鑊中，加入欖油和牛油先煎雞胸，將雞胸放下定了荷包的型，然後放在盛了蘑菇的盆面上，待用 7.用同一隻煎完雞胸的鑊和油，加入切碎的乾葱及蒜頭各一粒炒香, 加入切碎的蘑菇, 然後再加二小匙麵粉炒幾下，另加入牛奶和少許水再炒熱，倒入荷包和盆內 8.焗之前在盆面放些碎的切達及莫扎里拉芝士（cheddar and mozzarella cheese） 9.將盆放入氣炸煱或焗爐用180度焗10分鐘後，拿出來再放多些芝士再焗5-8分鐘，再焗的時間視乎蘑菇有沒有排出水份 Baked Cheese Mushroom Stuffed Chicken Breast (YouTube video starts at 22:28. Skip to 52:59 for final process.) Ingredients: Chicken breast - 3 pieces (soaked overnight in salt water for tenderness, pat dry and slit a deep hole on the side to create a pocket) Button mushrooms Shallot - 1 clove (minced) Garlic - 1 clove (minced) Flour Milk Marinate ingredients: White pepper - to taste Garlic-salt - to taste Chicken bouillon powder - a pinch (for more flavor for previously frozen poultry) Black pepper - to taste Topping ingredients: Cheddar cheese Mozzarella cheese Methods: 1. Marinate chicken breasts with white pepper, garlic-salt, chicken bouillon powder and stuff a piece of parchment paper or aluminum foil paper in the pocket to mould the shape of each of the chicken breasts. Set aside. 2. In a baking pan, add in button mushrooms, flour to coat and mix well, and add in white pepper, garlic-salt, and black pepper to taste. Spread butter pieces on top. Set aside. 3. In a frying pan, add in olive oil, butter, chicken breast with the pocket side down including the parchment paper inside and fry briefly until the shape is formed and lightly fry on all sides then remove the parchment paper. Transfer to a plate and set aside. 4. In the same frying pan with leftover flavor, add in minced shallot and garlic, flour, milk, and cook until well incorporated. Set aside. 5. To assemble, stuff the chicken breast with some button mushrooms and place it on top of the baking pan in Step 2. Pour shallot and garlic sauce inside the pocket of the chicken breast and over the pan. Sprinkle cheese toppings on top. 6. Air fry for 12 minutes at 180C then add more cheese toppings on top and air fry for another minute or longer depending on the moisture from the mushrooms.

今日教大家 📌芝士磨菇雞胸 📌吊燒雞 📌煎鵝肝 📌麵包布丁 ✨✨✨✨✨✨✨✨✨✨ SANISWIS...

2020-10-10 20:55:27 有 9,164 人說讚
spice it up spice it up
Throwback Year 2019... ALL’S WELL THAT ENDS WELL… This gentleman flew in from Hong Kong with a “heel spur syndrome” which he had been putting up with for more than a year. Describing the pain of his heel spurs and plantar fasciitis as a knife or pin sticking into the bottom of his left foot when he first stands up in the morning, he complained that the sharp pain often returned whenever he stands up after sitting for a prolonged period of time. Thanks to Tit Tar .Master Chris Leong, who was conducting CLM treatment sessions as part of DELLYMPICS Charity Event over two-days at Setia Spice Arena in Bagan Baru. “The procedure was rather agonising but now I am ecstatic, “he said, adding he was amazed by the skills of the Master in treating the heel spur, using the traditional method. What is a HEEL SPUR? A heel spur occurs when calcium deposits build up on the underside of the heel bone, a process that usually occurs over a period of many months. It is frequently associated with plantar fasciitis, a painful inflammation of the fibrous band of connective tissue (plantar fascia) that runs along the bottom of the foot and connects the heel bone to the ball of the foot. If left untreated the fatty deposits on the heel can become damaged and erode causing further complications. 👌🏻2019 throwback

Throwback Year 2019... ALL’S WELL THAT ENDS WELL… ...

2020-10-27 03:03:32 有 5,015 人說讚