關於 hot and spicy soup with pork ribs ，我們在網路上蒐集到這些相關的討論、資訊與評價

A hot bowl of BBH to save the day! Vietnamese spicy beef noodle soup with short ribs and pork roll! {bún bò huế} Hmart
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Are you ready for Christmas? I am not ready but I am super excited!🎄
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#shortribs #bunbohue #bbh #spicybeefnoodlesoup #vietnamesebeefnoodle #spicysoup #viethomecooking #vietnamesesoup #secretlifeofavietfoodie #vietnamesefood #vietfood #asiancuisine #asianfood #homemadefood #homecook #foodstyling #foodphoto #foodphotography #foodporn #nolafoodie #foodlover #dailyfoodfeed #foodoftheday #fooddiary #bonappetit #ngonqua #feedfeed #foodstylist #instafood #coldweatherfood Red Boat Fish Sauce Bon Appetit Magazine Food52

While it's wise to visit those established big players in town when it comes to Korean food, it does not mean you should give up on those relatively quieter new comers. Hanmalu Korean Restaurant at Vantage Desiran Tanjung (level 1) is one good example... opened for less than a month and manned by a Korean couple, this is the place to come for home-style Korean cooking at its best. It does not have flashy signage, overly designed interior decor or a big menu to impress but a list of comprises of commonly seen and unusual Korean delicacies. The classics are available with a selection of meats done in various ways (hot pot, grills, fried or soup)... reasonably priced with sizable serving portion (and good quality).

Pork Ribs Soup (Rm 58)
Korean Fried Chicken- Original and Spicy Sauce (Rm 50 for both plates)
Nakjibokkeum/ Stir Fried Octopus with Korean Spicy Sauce (Rm 38)
Bibim Naengmyeon/ Cold Noodles (Rm 23)
Rabokki (Rm 25)
Address: C-1-9, Vantage Desiran Tanjung, Jalan Desiran Tanjung, 10470, Tanjung Tokong, Penang.
Business Hours: 11 am to 10 pm. Opens Daily.
Contact Number: 6014- 741 2671

Full review to be posted on Ken Hunts Food real soon.

Chicken Hot Pot is all the rage at most newly opened Hot Pot restaurants in town, the dish is simple and can be easily accepted by all range of diners.... it can be enjoyed as clear soup or spicy 'ma-la' or any other creative variants. Chin Loong Claypot Steamboat House (晶隆砂锅店) is one of the latest additions to Mount Erskine, taking over Jung Won's place. The menu is rather simple and direct... featuring 2 types of meat Hot Pot- Chicken or Pork Ribs with additional Steamboat items and condiments. Prices are of middle-range but the fact that the dining atmosphere is clean and comfortable (air-conditioned), the place is especially suitable for any family dinners.

Herbal Chicken Pot 药材鸡煲 (Rm 45.80/ small)
Subject to 5% Service Charge
Address: 80G, Jalan Mount Erskine, 10470, Tanjung Tokong, Penang.
Business Hours: 5 pm to 1 am. Opens Daily.
Contact Number: 604- 890 0933

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For this episode, we headed down to Café Lodge at YWCA Fort Canning to tackle an UNDEFEATED 4.5KG Prawn Noodle Challenge! Café Lodge offers 2 upsized traditional Singaporean dishes, Prawn Noodles and Nasi Lemak, with timed challenges. Completing a challenge in under 30 minutes means that the dish is free and you get to bring home a souvenir. For my challenge, I opted for the Mega Prawn Noodles. At the time of filming, no one had yet to complete this challenge.

Showing they meant business, they served the Mega Prawn Noodles in the exact same giant bowl I have for challenges. The bowl came with generous portions of yellow egg noodles, pork ribs, pig skin, pig intestine, vegetables and prawns, including one humongous piece. Topped up with piping hot broth, it was a formidable 4.5KG of food.

Flavour-wise, it was an above average bowl of prawn noodles. The shrimps were plump and succulent, and the giant one was certainly special. The intestines were a bit on the chewy side, but decent tasting enough. The broth was deeply layered with notes of aromatics, prawn and pork bits used in the brewing process. The chilli in soya sauce on the side added a welcomed spicy and salty kick whenever used.

As a regular-sized bowl of prawn noodles, it would be something to enjoy, but as a challenge it was rather difficult. The shrimp added a layer of delay due to the peeling needed while the intestines took very long to chomp through considering the time limit. The broth was also very good at retaining heat, keeping everything very hot, slowing me down considerably. In the end, I managed to complete it in 22 minutes, becoming to first person to complete this challenge.

YWCA is a welfare organisation with a focus on women and children. As a part of me completing this challenge, they gave away 5 Mega meals to 5 families in need. Profits from their restaurant, Café Lodge, and other enterprises are funnelled into programs that give back to the community. Café Lodge also offers a host of other dishes with a focus on Singaporean cuisine. Do visit Café Lodge to attempt this Mega challenge!

Visit Café Lodge at:
YWCA Fort Canning
6 Fort Canning Road
Singapore 179494

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รายการพลพรรคนักปรุง 26 เมษายน 2020 สอนทำอาหาร
ติดตามได้ที่?? https://www.youtube.com/user/PHOLFOODMAFIA?sub_confirmation=1
For English recipes, please go to the respective video's description on the link below

แกงเผ็ดกระดูกหมูมะกอกดำ
Red Curry Pork Rib with Black Olives
กระดูกหมูต้มเปื่อยในรูปแบบเมนูแกงเผ็ด เสิร์ฟมาพร้อมกับมะเขือพวงแบบไทยๆ และมะกอกดำสไตล์ฝรั่ง

ซี่โครงหมู 400 กรัม
กะทิ ½ ลิตร
น้ำสะอาด ½ ลิตร
น้ำตาลทราย 15 กรัม
น้ำปลา 30 กรัม
พริกแกงเผ็ด 50 กรัม
มะกอกดำ 6 ผล
มะเขือพวง ¼ ถ้วย
ใบมะกรูด 4 ใบ
ใบโหระพา ½ ถ้วย
พริกจินดา สำหรับเสิร์ฟ
พริกชี้ฟ้า (หั่นแฉลบ) สำหรับเสิร์ฟ

1. ต้มกระดูกหมู กับกะทิ และน้ำสะอาด ปรุงด้วยน้ำตาลทราย และน้ำปลา เคี่ยวเป็นเวลา 1 ชั่วโมง กรองกะทิกับกระดูกหมูออก แยกกัน
2. ผัดพริกแกงกับน้ำกะทิเล็กน้อยจนสุกและหอมดี ใส่น้ำกะทิที่แยกไว้ที่เหลือลงไปทั้งหมด ตามด้วยกระดูกหมู พอเดือด ใส่มะเขือพวง มะกอกดำ ใบโหระพา ใบมะกรูด พริกจินดา และพริกชี้ฟ้า ปิดไฟ พร้อมรับประทาน

Red Curry Pork Rib with Black Olives
The fall off the bone pork ribs and briny black olive in rich and spicy red curry promise a hearty meal for every hungry soul.

Pork Ribs 400 g
Coconut Milk ½ l
Water ½ l
Sugar 15 g
Fish Sauce 30 g
Red Curry Paste 50 g
Black Olives 6
Pea Eggplant ¼ cup
Kaffir Lime Leaf 4 leaves
Thai Basil ½ cup
Thai Chillies for serving
Red Chilli (diagonal sliced) for serving

1. Cook pork ribs with coconut, water, sugar and fish sauce. Simmer for an hour before straining the pork ribs out.
2. Cook red curry paste with a spoon of coconut milk from the broth until fragrant and glistening. Add the remaining broth, pork ribs and bring up to the boil. Add pea eggplant, black olives, Thai basil, kaffir lime leaves and chillies. Remove from the heat and serve hot.

เมนูอื่นๆ ในพลพรรคนักปรุง 26 เมษายน 2020
ก๋วยเตี๋ยวกุ้งผัดผงกะหรี่
Rice Noodle with Prawn in Curry Powder
https://youtu.be/yzKD7h94fW0

ไข่ยัดไส้รสกะเพรา
Pad-Krapao Flavoured Stuffed Omelet
https://youtu.be/Zq1kkmjtvCc

แกงเผ็ดกระดูกหมูมะกอกดำ
Red Curry Pork Rib with Black Olives
https://youtu.be/aK2iR0lwitE

ซุปเต้าหู้อ่อนของเถ้าแก่
Boss’s Silken Tofu Soup
https://youtu.be/d7rUoUkJ1uc

ไอศกรีมโกโก้ไม่ง้อเครื่อง
No-Churn Cocoa Ice Cream
https://youtu.be/wj_FbSJxIjI

ไอศกรีมครีมโซดา Cream Soda Ice Cream
https://youtu.be/Z-fUkgziepQ

รายการพลพรรคนักปรุงสามารถเข้ามาพูดคุยกันได้ที่
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Soto (also known as sroto, tauto, or coto) is a traditional Indonesian soup mainly composed of broth, meat and vegetables. Many traditional soups are called soto, whereas foreign and Western influenced soups are called sop. Soto is sometimes considered Indonesia's national dish, as it is served from Sumatra to Papua, in a wide range of variations. Soto is omnipresent in Indonesia, available in many warungs and open-air eateries on many street corners, to fine dining restaurants and luxurious hotels. Soto, especially soto ayam (chicken soto), is an Indonesian equivalent of chicken soup. Because it is always served warm with a tender texture, it is considered an Indonesian comfort food.

Some sotos are named based on the town or region where they are created:
Ambon soto – made of chicken and broth, flavored and colored with turmeric, ginger, galangal, garlic, lemongrass and loads of spices. Served with rice, the toppings are blanched bean sprouts, shredded chicken, vermicelli, chopped celery leaves, golden fried shallots, fried potato sticks, kecap manis (sweet soy sauce), hot sauce, and potato croquettes.
Bandung soto – a clear beef soto that has pieces of daikon
Banjar soto – spiced with star anise, clove, cassia and lemongrass and sour hot sambal, served with potato cakes
Banyumas soto, sroto Banyumas or sroto Sokaraja – made special by its peanut sambal, usually eaten with ketupat
Betawi soto – made of beef or beef offal, cooked in a whitish cow milk or coconut milk broth, with fried potato and tomato
Kediri soto – a chicken soto in coconut milk
Kudus soto – made with water buffalo meat due to local taboos of the consumption of beef
Lamongan soto – a popular street food in various Indonesian metropolitan areas, a variation of the Madura soto
Madura soto or soto Sulung/soto Ambengan – made with either chicken, beef or offal, in a yellowish transparent broth
Makassar soto or coto Makassar – a beef and offal soto boiled in water used to wash rice, with fried peanut
Medan soto – a chicken/pork/beef/innards soto with added coconut milk and served with potato croqutte (perkedel). The meat pieces are fried before being served or mixed.
Padang soto – a beef broth soto with slices of fried beef, bihun (rice vermicelli), and perkedel kentang (fried mashed potato).
Pekalongan soto or tauto Pekalongan – spiced with tauco (a fermented miso-like bean paste).
Semarang soto – a chicken soto spiced with candlenut, mixed with rice, perkedel, tempe, and often eaten with sate kerang (cockles on a stick) or tripes and quail eggs. Soto Semarang is also known as Soto Bangkong, named after Bangkong crossroad in Semarang.
Tegal soto or Sauto Tegal, almost same with Pekalongan soto spiced with tauco (a fermented miso-like bean paste). Sauto can be chicken soto, beef soto, or even beef offal.

Soto ayam with clear yellow broth, garnished with emping crackers and fried shallot.
Other sotos are named based upon their chief ingredient:
Soto ayam – chicken in a yellow spicy broth with lontong, nasi empit, ketupat (rice compressed by cooking wrapped tightly in a leaf, then sliced into small cakes), or vermicelli, commonly found in Indonesia, Singapore and Malaysia. Some versions are prepared with cellophane noodles.
Soto ceker – a chicken foot soto, served in rather clear yellowish spicy broth soup, which uses spices including shallot, garlic, lemongrass and turmeric that add the yellowish colour, served with of cabbage, celery, rice noodles, and garnished to taste with sambal, lime and soy. Soto ceker is one of the popular street food in Jakarta, Bali, and most of major cities in Java. In street side warung or humble restaurants, soto ceker is usually offered as a variation of soto ayam.
Soto babat – a cow's or goat's tripe, served in yellow spicy coconut milk soup with vermicelli, potato, and vegetables, usually eaten with rice. It is commonly found throughout Indonesia.
Soto kaki (lit. "foot soto") – made of beef cow's trotters; tendon and cartilage taken from cow's feet, served in yellow spicy coconut milk soup with vermicelli, potato, vegetables, and krupuk, commonly eaten with rice. It is Betawi food and can found in Jakarta, Indonesia.
Soto tangkar – also Betawi specialty soto made of chopped goat or beef ribs (Betawi:tangkar) and beef brisket cooked in coconut milk soup spiced with turmeric, garlic, shallot, chili, pepper, candlenut, cumin, galangal, coriander, cinnamon, Indonesian bay-leaf and kaffir lime leaf.
Soto mi (spelled mee soto in Singapore and Malaysia) – a yellow spicy beef or chicken broth soup with noodles, commonly found in Indonesia, Singapore and Malaysia. Bogor, Indonesia, is famous for its soto mi made with beef broth, kikil (cow's cartilage), noodles, and sliced risoles spring rolls.
Soto babi – a pork soto from Hindu majority Bali island.