以蒜頭、鯷魚、羅勒、檸檬汁和堅果,拌入品質優質橄欖油和帕馬森起司手工製成 ,相信大家對青醬並不陌生,但手工製作的青醬你一定要試試 ! 先炒過你喜歡的肉類、海鮮或蔬菜,在加入青醬,無論配上義大利麵、燉飯或者Gnocchi都很適合 ! 很推薦使用蛤蠣或其他海鮮,能夠襯托鮮味!
手工做的青醬較濃稠,需要加入煮麵水讓醬變稀釋(大約150cc),也可看個人調整決定,若是煮海鮮或燉飯,可加入一般清水或高湯自行稀釋至喜歡的濃度 ,做千層麵或抹土司不需要兌水。
Handmade with garlic, anchovies, basil, lemon juice and nuts, mixed with high-quality olive oil and Parmesan cheese. I believe no-one is a stranger to pesto, but you must try our handmade one, it makes a world of difference! Fry your favorite meat, seafood, or vegetables first, then toss them in our pesto and serve it with pasta, risotto, or gnocchi. Try pairing it with clams or other seafood to really bring out that delicious umami flavor!
Our handmade pesto is thicker than usual, so you will need to reserve some pasta water and add it to the sauce to dilute it (around 150cc should do, but you can adjust the amount according to personal preference!). If you are making seafood or risotto, you can add water or stock until it is diluted enough to suit your taste. There is no need to add water to make lasagna or spread it on toast!
#miahomemadefood #mia手作料理 #青醬 #pesto #homemadepesto #homemade #手工青醬 #自製青醬
同時也有10部Youtube影片,追蹤數超過22萬的網紅Zermatt Neo,也在其Youtube影片中提到,For this video, we went down to Wolfgang’s Steakhouse at Robertson Quay to savour a $1000 Steak Mukbang! Wolfgang’s Steakhouse, founded by Wolfgang Zw...
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@tiffinroomsg is rounding off a series of successful collaborations with an enchanting showcase of specially curated dishes and well-crafted cocktails from @elephantroomsg (4 courses + 4 cocktails - $118/guest). We definitely are no stranger to wine pairings but Indian cuisine paired with Indian-influenced cocktails? That might just be a first!
The first course sees a Crispy Fried Prawn with a sweet and spicy guava chutney and masala peanuts paired with “Buffalo Road” - a cocktail with Juniper spirit and pink guava. The cocktail was really good(my fave) and I absolutely enjoyed the textural contrast and explosion of flavours in the dish
The second course highlights an interesting ingredient - betel leaf. Expect the softest melt-in-your-mouth lamb kebab which has been minced 8 times over a span of 8-9 hours, on a delightfully crisp fried betel leaf, complemented by “Race Course Plantation” - a rum-based cocktail with sugar cane juice, coconut, and betel leaf. I’ve never been a fan of lamb but this was breathtakingly delicious! I don’t think I’ll ever find a lamb kebab this good!
Third course : Achari Murgh Curry, Madras Fish Curry, Dalcha Chop Masala, Paneer Pulao (in signature tiffin box) with plain, garlic and cheese naan. I’m a little sad that the Achari Murgh and Madras Fish Curry will not be available after this collaboration ends because they are insanely yummy. I rarely eat Indian food but I would kill for these two curries and the fragrant naan anyday! Will strongly urge you to give them a try before this menu runs its course (16 September). The accompanying cocktail “Mr Desker” (made with 2 Indian whiskies) was pretty strong when I first tried it but when I took sips of it in between bites of naan, rice, and curry, I realised that the cocktail actually tasted perfect. I was really surprised but I Guess that’s the beauty of food and alcohol pairing ! So much art and finesse!
And finally, a unique dessert of rice and milk dumplings cooked with Jaggery, paired with Sippin @ 78(Bru coffee rum, coconut kombucha & caramelised onions)
I don’t think you can get such an exclusive meal with 4 cocktails at just $118 anywhere else so make a reservation now!
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Magasakayaki Night❤️ OishiiiJapanese Cuisine 🎏🏮🥢
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日本野🥢 有邊個女生不愛❓呢日就黎左旺角一間以傳統和風設計既日式爐端燒餐廳,裝修別緻猶豫置身在日本居酒屋小店🏮,好有氣氛又捨意。所有食材都好新鮮。亦有店員為你講解當日既特別時令新鮮推介,菜式新鮮又有心思呢。
而且客人仲可以係開放式廚房自選食材,當然唔少得由日本空運到港既Sashimi Sushi🍣,Oyster with Wine Pairing🐚🥂🍾,性價比都好高呢。
✨Oyster Set 8隻 + 2杯白酒 $218
日本 (安宏津) 生蠔 Seasonal Offer
Seasonal Offer 既Oyster🐚 不能不吃。不算很飽滿,但亦新鮮爽口既生蠔,配上White Wine 🥂🍾 味道易入口亦很配呢。每次都必點item,而且性價比很高,12隻+1 枝酒 都係$298,適合愛飲酒朋友。
✨赤蝦 $48
Langostinos
✨雲丹海膽 $98
Sea Urchin
✨火炙三文魚腩 $44
Seared Fatty Salmon
✨火炙平目魚背 $68
Seared Japanese Flounder Back
壽司🍣 質素不錯,新鮮又滿有光澤。最愛火炙壽司帶點點焦香又充滿魚油既壽司飯,吃下很滋味。
✨清酒煮蜆 $78
Clams with Sake
✨岩鹽燒美國牛小排 $158
Grilled US Prime Short Ribs
✨汁燒紐西蘭羊架 $128
New Zealand Lamb Chop
✨炸芝士年糕 $32
Crispy Rice Cake w/ Cheese
熟食方面,新鮮既海鮮🐚,單單用清酒🍶 烹調已帶出鮮甜味。其他扒類亦精緻可口,配酒感覺也不錯吃呢。
✨椰子Coconut Sorbet $48 each
最後既Sorbet 亦不能不吃,滿有椰奶香🖤 吃下香甜又滿滿椰子🥥 味道,奶味重很香滑,飯後不能錯過。旺角區一間高質日式居酒屋,值得一訪再訪喔❣️。
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×××[長阪燒 -Magasakayaki]×××
©旺角砵蘭街189號2樓
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#foodieblogger #japanesefood #sushilover #hklifestyle #hklife #hkblogger #foodiesig #japanesecuisine #hkfood #foodstagram #lovefood #foodlover #hkfoodie #lovetoeat #hkig #foodpics #hkfoodblogger #enjoyfood #japanesestyle #japaneserestaurant #sashimi #日料 #日本菜 #foodmylife #旺角美食 #居酒屋 #相機食先 #日本野 #港生活港飲食 #吃貨思
cheese pairing 在 Zermatt Neo Youtube 的最讚貼文
For this video, we went down to Wolfgang’s Steakhouse at Robertson Quay to savour a $1000 Steak Mukbang! Wolfgang’s Steakhouse, founded by Wolfgang Zweiner, specialises in 28-day dry-aged USDA Prime Black Angus Steak served in an upscale setting. Their steak is aged in their in-store dry-aging room and USDA Prime grading refers to the highest possible steak grade given by the US authorities. Dry-aging is a process where meat is placed in a controlled environment (temperature and humidity) to enhance the flavour profile and texture, creating a deep, “meaty” flavour. The ambience is exceptional with a clear view of the Singapore River, high ceilings, an expansive bar and mahogany flooring.
For my mukbang, I ordered a Porterhouse for Four ($382), Rib Eye Steak ($148), Filet Mignon ($125), Onion Rings ($20), Lobster Mac N’ Cheese ($30) and Cream of Corn ($17). For dessert, I got Key Lime Pie ($17). To pair with the steak, I also requested for a bottle of red wine. The star of the show was the enormous porterhouse steak, served on a blistering hot plate that was previously under a broiler. It contained the best of both worlds, a divinely tender filet mignon and a sumptuously flavourful strip steak. Still affixed to the bone, the whole piece was probably around 2KG of dry-aged goodness. Thanks to the dry aging process, the meat truly encapsulated the signature deep “meaty” flavour that dry aging is known for with the tenderness to match.
As for the sides, the Lobster Mac N’ Cheese never fails to impress. Whipped up with 3 types of cheeses and filled with large chunks of lobster, the side was not overpowering or too heavy as it can tend to be. It was elegantly balancing right on the precipice of too much and too little in terms of flavour. I also had my favourite dessert, Key Lime Pie. It was similarly well-balanced and I could rich notes of the condensed milk used in the batter and the fragrance of lime. The crust was a delicate biscuit base that gave some bite to the soft interior of the pie.
It will come to no surprise that this was a thoroughly enjoyable mukbang for me. The food was stellar from the wonderful dry-aged steak to the sides and dessert. Pairing the meal with an excellent glass of wine only elevated it even further. However, as I ate with Mervin, I underestimated his capacity and realised that I could have eaten significantly more. I look forward to attempting a greater challenge in the future with Wolfgang’s Steakhouse. If you are looking for a classy atmosphere, ridiculously good food and drinks to match, look no further than Wolfgang’s Steakhouse. Do head over there, especially for special occasions for your loved ones. They deserve this treat!
Visit Wolfgang’s Steakhouse at:
1 Nanson Road #02-01
Intercontinental Singapore Robertson Quay
Singapore 238909
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For this episode, we went down to The Feather Blade at Tanjong Pagar to destroy a MASSIVE Feather Blade Steak Platter! The Feather Blade specialises in a single cut of steak, the flat iron. There are only 2 mains at The Feather Blade – 200g of grilled flat iron steak ($21++) and a Japanese-inspired Gyudon Bowl ($28++) with marinated flat iron steak.
My platter consisted of 5 steaks, 2 gyudon bowls, 5 foie gras, 5 scallops, 3 servings of potatoes, 2 bowls of spinach, 2 bowls of corn and 2 off-the-menu burgers. The owner, who also does food photography, masterfully arranged the food into a beautiful display.
Every piece of beef served was cooked beautifully to a medium rare, including the patties. The steak was mostly tender with a bit of bite to it while bursting with flavour. The gyudon steak was marinated in yakiniku sauce, making it slightly sweet and pairing wonderfully with the flavoured gyudon rice.
Each dish was elevated in some way, even the sides. The corn had smoked cream, the spinach was spiced and had cheese added and the potatoes were cooked in beef fat. The secret menu item, their beef burger, was made with beef trimmings and sauced with bearnaise. It was a delicious way to use up leftover parts of beef. They also offer sauces, including unique options like wasabi cream and uni butter, to go with your steak.
Protein-heavy challenges are usually a struggle for me but the food here was worth the effort. Places that specialise in certain cuisines/dishes usually catch my eye and the expertise here in the way they treat their flat iron cut (and their interesting sides and sauces) really shows. They also have a bar where you can pair your meal with refreshing alcoholic beverages. Do visit The Feather Blade for a mouth-watering steak feast!
Visit The Feather Blade at:
61 Tg Pagar Rd
Singapore 088482
Connect with us!
Facebook - https://www.facebook.com/zermattneofls
Instagram - http://instagram.com/zermattneo
http://instagram.com/teegongborpi
Use code ZERMATT for 58% off ALL Myprotein products.
For those that are interested in doing ZenyumClear™️ Aligners:
https://bit.ly/zermattneo-yt
Use code ZERMATT100 for special discount!
Hair Sponsor - Toliv Salon
5 Purvis Street, #01-03, Singapore
https://www.facebook.com/tolivboutique
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In this episode, we headed down to Coconut King Rice Village (translated from Mandarin) at Arc 380 to destroy a 4.5KG Lobster Nasi Lemak Challenge! Coconut King serves up Chinese-style Nasi Lemak with unique additions like Lobsters and Tiger Prawns. Nasi Lemak is a Malaysian and Singaporean dish which involves rice cooked in coconut milk and scented with pandan leaves served with sambal (chilli paste), fried anchovies, fried peanuts and a fried egg. Additional protein is usually added like fried chicken wings or sambal sotong (squid), all plated atop a banana leaf for extra fragrance. Coconut King does things slightly different, being Western-influenced as some of the proteins offered would not be out of place at a Western-style hawker like Chicken and Fish Cutlets.
Initially, we heard about their Ultimate Set platter that is already on their menu, containing 2 Prince Lobsters, 1 King Sotong, 1 Jumbo Chicken Cutlet, 1 Fillet Fish, 3 Otahs, 3 Eggs, Anchovies, Peanuts and 3 servings of Coconut Rice. However, we decided to upsize it even further, adding on 3 King Lobsters, 3 King Prawns and 3 more servings of Coconut Rice, forming a truly massive platter.
The lobsters and prawns were overcooked, but the owner was straightforward and apologetic with us, explaining that his Chef was nervous and missed the timer on the oven. The lobsters came with a few different sauces, the most interesting of which was the Signature Special Cheese, supposedly containing over 20 different ingredients. It made the rather tough lobster meat palatable. The sotong was steamed very well - plump and juicy with just the right amount of chewiness.
Surprisingly, the real stars of the platter would be the Jumbo Chicken Cutlet and Fish Fillet. They were crisp on the outside and exceptionally moist on the inside. The fish was perfectly seasoned and left me wanting for more, while the chicken was huge, true to its name. Of course, the real test of any Nasi Lemak is the sambal. Coconut King’s sambal passed with flying colours. It was on the sweet side with noticeable kick of spiciness without being too strong, perfectly pairing with everything on the plate.
A thoroughly enjoyable challenge which showed as I really took my time to complete it. Coconut King is a newly opened Nasi Lemak store. Their creativity and love of Nasi Lemak shines through as seen by their choice and quality of offerings. Do head over there for excellent Nasi Lemak!
Visit Coconut King Rice Village at:
Arc 380
380 Jln Besar
Singapore 209000
Connect with us!
Facebook - https://www.facebook.com/zermattneofls
Instagram - http://instagram.com/zermattneo
http://instagram.com/teegongborpi
Use code ZERMATT for 58% off ALL Myprotein products.
For those that are interested in doing ZenyumClear™️ Aligners:
https://bit.ly/zermattneo-yt
Use code ZERMATT100 for special discount!
Hair Sponsor - Toliv Salon
5 Purvis Street, #01-03, Singapore
https://www.facebook.com/tolivboutique
cheese pairing 在 130 Cheese Pairings ideas - Pinterest 的推薦與評價
May 14, 2021 - Cheese can be paired with numerous beverages for delicious pairings. These are some of our best cheese pairing ideas. ... <看更多>