So glad to end a rough day with this comforting pot of Hainanese Curry Stewed Vegetables with Iberico Pork Belly from @thehainanstory . Award winning chef Austen has created a series of ready-to-eat meals over 3 months that can be cook, boil or steam with simple step by step instructions. Best of all, they can be stored chilled or frozen, making it convenient to enjoy a delicious meal at home anytime!
Starting tomorrow, the items will be available online every Tues at @thehainanstory Market Place Facebook Live 8pm. There’s many other Hainanese dishes not featured here and they will be rotated weekly so that you can pick your favourites each time you tune in
Some of the items tried are:
1. Hainanese Curry Stewed Vegetables with Iberico Pork Belly ($25.90 / serves 2-3 pax)
2. Beetroot Samosa with Truffle Seafood ($14.80/8pcs)
3. Jalapeño pepper Seafood salad in Pie Tee Cup ($11.80/8pcs)
4. Chilli crab meat, cigar “mantou” ($23.80)
5. Hainanese White Braised Duck (2-3pax)
6. Hainanese Yibua ($7.90)
Of these, I would recommend the curry, seafood salad in pie tee cup and the Hainanese Yibua. Some might find the white braised duck slightly too sweet while the chilli crab dish could be buffed up with some crab meat. All the ready to eat meals are also available online at Shopee and Qoo10
#sgeats #singapore #delicious #food #igsg #sgig #exploresingapore #eat #sgfoodies #gourmet #yummy #yum #sgfood #foodsg #burpple #bonappetit #instagood #eatlocal #delicious #sgrestaurant #sgmakandiary #savefnbsg #whati8today #hainanese #sgdeliveey #stayhomesg #stayhome #curry #asian
同時也有107部Youtube影片,追蹤數超過8,290的網紅Miss Tam Chiak,也在其Youtube影片中提到,Sample Executive Chef Vincent Aw’s latest creation, Lobster Kueh Pie Tee, prepared from halal-certified kitchen at Ginger, PARKROYAL on Beach Road, Si...
「meat pie」的推薦目錄:
meat pie 在 Lanki Food Explorer Facebook 的最佳貼文
「I Promise you girl,幸福的每一天 yeah…」
佢高傲,但系宅心人厚;佢低調,但係受萬人景仰;
佢可以將神賜比人類既Tea Set演活得出神入化,
可以整出堪稱神之藝術既超級打卡點!佢究竟
系神仙既化身,定係地獄黎既使者呢?冇人知…
但係可以肯定既係,每一個人都會知道呢間就係
灣仔既「Pier 1929」各位女神are you ready?
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📌仲夏之盛放 | Three Layered Tea Set -
♦️Creative · Sweets -
▪ Uji Matcha · Chocolate Cake -
▪ Golden Bergamot Caviar · New York Cheesecake -
▪ Orange Blossom Panna Cotta · Chocolate
Almond Crumble -
▫ 先黎三款甜品熱下身先,「京都宇治·抹茶蛋糕」
用左宇治最top既抹茶粉配搭抹茶mousse製成,
入口充滿住濃郁抹茶香,連埋底層既朱古蛋糕,
入口相當順滑;而「黃金佛手柑魚子醬·紐約芝士
蛋糕」面頭既魚子醬帶住淡淡既佛手柑果香,
配搭埋芝士蛋糕餅底,口感層次豐富,甜而不膩;
仲有「橙花水意式奶凍·朱古力杏仁脆金寶」層次
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女士們一秒愛上。
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▪ Fresh · Lemon Tart -
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▫ 繼續向住甜點進發,呢個「新鮮·檸檬撻」用上
自家製吉士醬配搭檸檬醬,酸酸甜甜,相當開胃;
而「雜果仁·朱古力蛋糕」則用左唔同種類既果仁,
連埋70%朱古力一齊放入口,濃香得黎又有咬口,
好好食;最後一款「英式提子鬆餅·鮮忌廉及果醬」
完全做到傳統英式既鬆化感,配上鮮忌廉誘惑,
質感細膩,唔錯。
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♦️Savoury · Canapés -
▪ Japanese Cucumber · Tuna -
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感覺upgrade左,味道夠哂清新;而「蜜桃龍蝦沙律·
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▪ Baked Puff Pastry · Meat Pie -
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▪ Black Truffle · Mushroom Toast -
▫ 最後三個鹹點主要以多士主打,呢個「焗酥皮·
肉批」外層烘得金黃鬆脆化,裡面肉批鹹香到位,
好食;「大蝦山葵·沙律醬多士」利用山葵帶出
大蝦既鮮味,加上蝦肉食落爽甜彈滑,呢個我
最鍾意;而「黑松露·蘑菇多士」松露香到不得了,
配上大量洋蔥將個多士香味發揮到極緻,加埋
蘑菇整體口感更加出眾。
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♦️Enjoy a Free Flowing! -
▪ Premium · Package - (+$188)
▫ 識嘆一定要upgrade埋做全日任飲!加上對
酒精有追求既朋友,只係每位加多$188就可以
飲盡呢個「Premium Package」。當中包括一系列
Cockatil、Mocktail、House Red、House White Wine,
仲有打卡必備既House Sparkling同埋Moscato
Rose Sparkling,對住個海景搖下酒杯,特別有feel。
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📎 Pier 1929
📍灣 仔 灣 仔 碼 頭 2 樓
meat pie 在 Facebook 的最讚貼文
W2 2021/7/23 星期五
帶meat pie 的日子,就來說故事吧!
陽陽創業實錄(二)~珠寶商的逆襲
其實,我也沒想到這故事還會有續集,更沒想到這戲碼還有這樣的張力劇情演出😂。以下我就以說故事的方式來呈現,畫面自行腦補。
星期一! 開張營業的日子,陽和C一如往常在下課時間來到學校合作社(Tuckshop)旁,找到最熟悉的位置,擺設好桌上的立牌和畫具,同時在臉上掛上了商業微笑,對著每個從合作社走出來,手中緊握著零錢的孩子叫喚著「想要畫圖嗎?你絕對會有最棒的體驗,一張只要20分錢喔」。
此時,畫面一轉,一個五年級的男孩叫托比,臉上掛著陽光的笑容,一臉清秀可愛,手提一個袋子慢慢走近,就在距離陽陽攤位的幾步之遙席地而坐,從手提袋中拿出以大小顏色分袋裝好的小石頭,還有事先做好的小招牌,擺在地上就開張了。新的攤位出現,馬上造成轟動引來圍觀的群眾,大石頭$2 小石頭$1 ,大家紛紛掏錢購買。
等到人群稍微散去,陽跟C說:「托比的寶石攤位好像生意不錯,我過去打聲招呼,順便跟他談合作。」
C:「好,你去談,攤位這邊我會顧著」
陽陽堆滿笑容的走到托比的攤位:「托比你好,你在這裡賣寶石啊。真是漂亮。」
托比:「你要買嗎?」
陽陽:「我是來跟你談合作的,我想說如果你有客人來買寶石,你沒零錢找開的話,可以請他們到我的攤位畫圖,如果我有一樣的情況,我也會請他們來你這裡換寶石,到時候我再把你的利潤分給你,這樣好嗎?」
托比:「不要,我不要,請你離開我的shop」珠寶大亨托比不友善的請陽吃了一碗閉門羹。
陽挫敗的走回自己的攤位,一臉沮喪。
沒一會兒,托比在上課鐘聲響起前五分鐘收攤,走進合作社買了一枝冰棒,在經過陽和C的身邊時說了一句:「我今天一共賺了$11塊錢」。
這句話讓他們兩個徹底崩潰了。
C從夾克裏拿出了自己筆記本,打開Ipad搜尋引擎google輸入了所有跟賺錢有關的關鍵字,鍵盤飛速敲打著,筆記飛快的記著畫著,在短短的時間內,分析他們目前局勢的優劣,連曲線圖和圓餅圖都畫出來了,逼著陽陽馬上閱讀,陽意興闌珊:「你可以直接告訴我你想怎麼做嗎?」
C焦慮的咆嘯:「讀,讀它」筆記本丟向陽,陽無奈的看著這些數據分析,眼神無法對焦集中,腦中閃著的是自己的思緒。
回到家,女兒告訴我在學校發生的事情,我聽到他被珠寶大亨轟出來的時候,狂笑不已,但對於他「異業結盟」的提議,也是充滿肯定。我問:「你擺攤這麼久,一共賺到多少錢?」
他思考一下:「如果只算現金不算那些玩具的話,大概四元,我和C一人分兩元。」
我再次笑出來,難怪C會崩潰。人家一天的收入,超過了你們一個多月的努力。
女兒最後嘆口氣,語重心長的說出一句話:「媽,我發現比起原創的藝術,人類更願意花大錢去追求華麗的寶石,太不公平了,藝術竟然比石頭廉價。」
我心裡默默地回答:「那是為什麼會有『珠寶大亨』和『窮藝術家』這兩種名詞的產生。而從沒聽過『窮珠寶家』和『藝術大亨』。」
但我脫口而出的話是:「原創藝術是無價之寶,把無價變成有價,那就不是藝術,是生意business。如果你的目的是賺錢而不是追求藝術,你就得轉個彎,想想不要客製化,而是商品化,這樣你可以在家先畫好一些畫,再讓客人選購,價格也要重新考量,低價路線其實很冒險。媽媽沒有你這樣的經驗可以跟你分享,你可以慢慢調整和體會,和C去討論,當作是一堂實踐課去挑戰,什麼都去嘗試看看,你今天的體會,就是你今天的收獲,比那11塊錢還珍貴。你這個年紀就是學習,不管是成功或失敗,你總是能夠得到些什麼,對你以後的人生都很有幫助。」
陽陽點點頭,說她會再想辦法,明天要和C開會討論,她就走進房間寫方案了。
我不知道我的反饋是否正確,雖然我曾經在台灣從事行銷公關相關的工作,但我不想把大人那一套行銷手法太早灌輸給孩子,也或許那一套早已不合時宜,讓他在這個年紀,從失敗中思考,領悟後再去嘗試和突破,也許能夠激發出更新更符合現代市場趨勢的行銷手法。同時我更享受他與我分享的點點滴滴,真的太有趣,我想繼續看下去,最後他會走出一條怎麼樣的路。
對了,我今天早上看他桌上有毛線、有亮片、紙板還有打洞機,她說她昨晚做了一些手工藝品,打算今天去電爆珠寶商。
看來這故事可能還有第三集啊😄。
祝大家有美好的一天。
週末愉快❤️。
meat pie 在 Miss Tam Chiak Youtube 的最讚貼文
Sample Executive Chef Vincent Aw’s latest creation, Lobster Kueh Pie Tee, prepared from halal-certified kitchen at Ginger, PARKROYAL on Beach Road, Singapore. The lobster meat was sweet and complemented by the lovely crunch of the pie tee. Watch the full video to see how Chef Vincent prepares them.
*SPECIAL* Flash this post upon ordering and get FREE lobster kueh pie tee with a minimum spend of $80. Valid for one month for a la carte buffet/a la carte menu.
Ginger will be open for la carte buffet, as well as items are available for ordering from the a la carte menu from Wednesday to Sunday. For more information, visit http://panpacific.co/symphony-of-tastes for more information.
meat pie 在 Zermatt Neo Youtube 的最佳解答
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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meat pie 在 PHOLFOODMAFIA Youtube 的精選貼文
@PHOLFOODMAFIA
Pholfoodmafia+ 28 May 2021
รายการพลพรรคนักปรุง 28 มีนาคม 2021 สอนทำอาหาร
For the full recipe, please visit Official website :
➤ https://www.pholfoodmafia.com
Subscribe for more easy and delicious recipes:
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#หมูฝอย ??? อร่อย แถมเก็บรักษาได้นาน กินกับข้าวเหนียวนึ่ง ?? รับรองว่าหยุดไม่อยู่ คลิกลิงก์เพื่อดูสูตร https://bit.ly/3rmkK5H
? ใครที่สนใจสั่งซื้อน้ำมันรำข้าว?
สามารถช้อปออนไลน์ได้ที่ shopee
https://shopee.prf.hn/l/75yNwAw
Shredded Pork Jerky
Another way of preserving meat by shredding cooked meat into strand, coat with sugar and fish sauce, fry in oil low and slow until sticky and fragrant, keep well for over a week in an air-tight container.
Get the recipe at the link https://bit.ly/3rmkK5H
#pholfoodmafianetwork #pholfoodmafia #แจกสูตร
For English recipes, please go to the respective video's description on the link below
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Pholfoodmafia+ 28 May 2021
รายการพลพรรคนักปรุง 28 มีนาคม 2021 สอนทำอาหาร
พาสต้าเพสโต้พริกเผาแซลมอน Salmon Chili Pesto Pasta
https://youtu.be/YzAm7kjENPw
หมูฝอย Shredded Pork Jerky
https://youtu.be/IjoTeeg7rxc
ออเร้นท์ชีสพาย Orange Cheese Pie
https://youtu.be/YxS4wGiF_eI
ไส้กรอกคัตสึและมันทอด Sausage Katsu and Fries
https://youtu.be/v24SKjkhw5M
แป้งทอดงา Sesame Balls
https://youtu.be/wAA5l4urFzE
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meat pie 在 68 Meat Pie ideas - Pinterest 的推薦與評價
Jul 30, 2021 - Explore Jill Kleiber Deschaine's board "Meat Pie", followed by 388 people on Pinterest. See more ideas about meat pie, cooking recipes, ... ... <看更多>