[Macau - Mariazinha 😋]
經住在澳門多年的葡萄牙酒友介紹,找到這間位於小巷裡已開業四年的葡萄牙餐廳。在葡萄牙也是開餐廳,這餐廳以家庭式經營,葡國主廚是老闆,甜點都是主廚的媽媽包辨。這次除了因爲太晚去烤豬已賣完以外,幾道招牌菜都有試到。整體菜式都設有花巧的擺盤,就像在家吃的感覺。牛排,蜆,葡式燉飯都非常地道而且好吃。另外一道葡式煎烤三文治之前沒有試過,看似簡單但一試難忘,是我整餐最喜歡的一道。
另外又咸又甜,又像批又像蛋糕的甜點非常特別,配咖啡很棒,不愛甜的我也吃了好幾囗。
看到餐廳有很多厲害酒瓶,很肯定老板是愛酒之人。 推薦的紅酒雖然只是MOP165,但味道很順很好喝。
Referred by a native Portuguese wine friend who lived in Macau for a long time, this four year old restaurant situated in a small alley is found with a bit of effort. With family also operates restaurants back in Portugal, owner chef runs this restaurant in family style, with his mom Maria make all the desserts.
Other than that the roasted pig dish were sold out as I arrived late, I still managed to few most of the other signature dishes. Without fancy plating, every dish including the steak, clams and risotto were authentic and feels like eating at home. And the Portuguese style grilled sandwich (with chorizo, iberico ham, steak and loads of cheese) which I have not tried before was really good, no doubt my favourite dish of the evening. The pie or cake like dessert combined salty and sweet flavour was interesting and well matched with coffee. For a person who doesn’t eat sweets, I had a few bites!
I’m sure the owner is a wine lover as I see many great bottles in the restaurant, and though the 2014 Portuguese red wine recommended was only MOP 165, it’s surprisingly good.
味道人生級別 / TastesInLife (TIL) Index:
😍: 非常好 - 必須再去 / Excellent - Must revisit regularly
😋: 滿意 - 應該要再去 / Satisfactory - Should revisit regularly
☺️: 不錯 - 可以再去 / Not bad - Can revisit once a while
😌: 一般 - 不去也沒損失 / Average - No lost for not going
🤐: 不行 - 不值得去 / Bad - Not worth the visit
😭: 災難 - 噩夢一場 / Disaster - A nightmare
#tastesinlife #味道人生
同時也有2部Youtube影片,追蹤數超過2萬的網紅This Family,也在其Youtube影片中提到,Portuguese Garlic Shrimp by Jimmy’s Table This is definitely one of our favorite dishes to eat in Portugal. We ate this in Lisbon, Algarve and Porto....
portugal red wine 在 Macaueat 澳門美食 Facebook 的最佳貼文
@grandemperormacau x @josemariadafonsecavinhos 🇲🇴 🇵🇹 | Last week it was my pleasure to get invited by the grand emperor hotel for a menu tasting experience with the wine from Jose Maria da Fonseca. (#Setubal , Portugal.)
Moscatel Roxo 2012 is my favourite, The wines tend to be at its best after 5–6 years of wood aging with an apricot notes. As they age, the wines get darker with more raisin, caramel and nutty aromas and flavors.
For the food part, the 1st pic ; Australian M5 #Wagyu beef, roasted. is one of my favourite and served well with the red 🍷. And the second pic is a soft shell turtle which matches with the Domini Plus 2014 surprisingly well!
José Maria da Fonseca 是一家歷史悠久的傳統酒莊,至今已有超過184年的釀酒歷史。當中以 Moscatel 最著名。位於葡萄牙南部塞圖巴爾的酒庄庄坐享近海 🏖和 高山擋風的優勢,加上富含礦物質的泥土,令葡萄酒風格鮮明又具陳年潛力。今次英皇酒店皇廷閣選擇以中菜入饌配葡萄酒,圖一的和牛和圖二的水魚是我本人的最愛。沒想到水魚配紅酒也別具風味,酒的酸性能中和水魚較膩口的感覺。
—
Thanks for the invite @grandemperorhotel and it’s my pleasure to learn more about wine with @tomasbaiao
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#sponsored #tasting while the drink is complimentary, opinion expressed are entirely my own. #sponsored ; 謝謝英皇酒店的邀請試菜,以上評論只屬個人意見。
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#lamjaeat #instafood #foodblogger #food #foodie #foodporn #yum #likes #yummy #tasty #openrice #macaufood #macau #macaufoodie #macauig #hkig #hongkongfood #美食 #澳門美食 #香港美食 #winepairing #setubal #portugal #moscateldesetubal #moscatel
portugal red wine 在 mrbrown Facebook 的最佳貼文
I'm dining in a hole-in-the-wall restaurant in Coimbra, #Portugal, called Restaurante Zé Manel Dos Ossos. It has great Portuguese food, plenty of character, and is not easy to find. Be prepared to queue if you don't come early. It only has seven tables. But we all know the Singapore proverb: "Where there is a queue, there is good food."
I had the mushrooms with pork ribs, a carafe of red wine and a dessert that looks like vomit. I have no idea what that dessert was but it tasted great.
_____
#travel
#mrbrowntravels
#mrbrowninPortugal
#lumixgh5
#gh5
portugal red wine 在 This Family Youtube 的最讚貼文
Portuguese Garlic Shrimp by Jimmy’s Table
This is definitely one of our favorite dishes to eat in Portugal. We ate this in Lisbon, Algarve and Porto. Every restaurant that had this dish, we ordered it. My version is a more elevated version where I infused the olive oil with shrimp shells to give a powerful shrimp flavor blast! It also makes for a fantastic dip for crunchy French bread. What's best is that this dish is so easy to make! Hope you enjoy it!
Ingredients 食材:
0.5-1 kg of large red shrimps or langoustines with heads (大蝦)
1/2 cup (15 pieces) of Garlic - sliced (大蒜)
1 cup of Cilantro - leaves only (香菜)
2 lemons - halved and squeezed for juice, seeds removed (檸檬)
1-2 tablespoons of paprika (紅甜椒粉)
1 glass of white wine (白酒)
5-6 tablespoons of garlic infused olive oil (大蒜橄欖油)
Salt - for taste (鹽)
Finishing Ingredients 撒料調味:
1/2 lemon (檸檬)
1/4 cup cilantro (香菜)
Fresh loaf of crunchy french bread (法國麵包)
STEP 1
Cut garlic into slices.
步驟 1
將大蒜切成片。
STEP 2
To prepare the shrimp, we need to remove the shell without removing the head and tail. We do so by using a pair of scissors to cut down the spine of the shrimp from where the head meets the body upto one segment before the tail.
步驟 2
準備蝦子,將蝦殼身的部分剝除,保留頭跟尾巴,所以我們可以準備剪刀,從跟蝦頭連接的地方至蝦尾巴部分剪開。
STEP 3
Then start to peel away the shrimp shell and legs in the middle section. Be careful not to peel off the tail or head. Save the shells to be used to flavor the oil. Remove the dark, digestive tract along the spine, as this is dirty and you don’t want to eat it. Rinse with cold water to clean and drain.
步驟 3
接著剝除蝦子中斷的殼跟腳的部分,小心不要將頭跟尾巴去除了。記得將蝦殼留著,要來增加油的風味。接著也將蝦子的腸泥一併去除,並用清水簡單沖洗、瀝乾蝦子。
STEP 4
On the stove, add in 5-6 tablespoons of garlic olive oil until entire surface is covered with a layer of oil and heat up your pan. The shrimp and garlic infused olive oil will be used later to dip your bread in, so be generous!
步驟 4
在鍋中放入5-6匙大蒜橄欖油,直到整個蓋過鍋底,然後開火加熱油。因為等會兒會再另外加入蝦子與蒜頭,最後麵包也要沾這個由來享用,所以油量放的不能太少唷!
STEP 5
When the oil is very watery in the pan, it is hot enough. On low to medium heat, add in shrimp shells to fry. The goal is the get all of the great shrimp flavors into the olive oil.
步驟 5
當油加熱至水狀時,代表已經足夠熱了。將火調至中火,加入蝦殼先炒香。這個步驟是為了將蝦子的香味煮入油中。
STEP 6
When the shrimp is fried, about 5-8 minutes, then remove and strain the rest of the oils from the shrimp shells.
步驟 6
將蝦殼炸約5-8分鐘後,將蝦殼撈起然後瀝乾蝦油。
STEP 7
Add in garlic slices to simmer and fry into the shrimp olive oil for about 30 seconds to a minute without browning the garlic too much.
步驟 7
直接在蝦油的鍋中加入大蒜來煨煮跟翻炒,大約30秒~1分鐘,別將大蒜炒得太焦。
STEP 8
Add in shrimp one at a time and ensure entire pans surface is utilized. Add 1-2 teaspoons of sea salt for taste. Evenly add in 1-2 tablespoons of paprika.
步驟 8
慢慢的將蝦子排入鍋中,好好利用與鍋子接觸的地方來烹煮。加入1-2茶匙海鹽,再均勻加入1-2湯匙紅甜椒粉。
STEP 9
After cooking for about 1-2 minutes, flip the shrimp to cook the other side until golden orange.
步驟9
大約烹煮1-2分鐘左右後,將蝦子翻面煎至金黃橘色的狀態。
STEP10
Add in 1/2 cup of white wine. Squeeze in a lemon. Cook for about 5-10 minutes until shrimp are fully cooked. This will depend on the size and thickness of the shrimp.
步驟10
接著加入1/2杯白酒,擠入檸檬汁,接著再繼續煮5-10分鐘,讓蝦子完全熟透。(烹煮時間會因蝦子大小不同而不等)
STEP 11
Be sure to taste the garlic shrimp olive oil sauce to see if you need to add in more salt, wine, or lemon juice. Towards the end, pour in another 1/2 cup of wine so that it will give it a more fragrant wine taste.
步驟11
自行嚐嚐蝦油的味道是否足夠,若不夠可以再加鹽巴、白酒跟檸檬來做調整。最後在要起鍋前,將剩餘1/2杯的白酒加入鍋中,能讓這道菜更有葡萄酒的香氣。
STEP 12
Lastly, add in the cilantro and stir in. We don’t want to over cook the cilantro.
步驟12
最後加入香菜簡單拌炒一下(香菜不適合過度烹煮)
STEP 13
For plating, you can either serve it in a pot or directly using a cast iron pan. Prepare some sliced french bread for dipping. Add in half a lemon. I used a torch to burn the lemon for a good lemon smell, but it can also be squeezed into the shrimp. Top it with some cilantro.
步驟13
關於擺盤,可以直接使用烹煮時的鐵鍋,或者準備鐵盤來擺也很有葡萄牙的風味。準備一些切片的法式麵包。我用噴槍稍微烤檸檬切面,以在這道菜聞到更濃厚檸檬的香氣,也可以將其擠入菜中。
__________________________
Directed&Edited by Apple
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portugal red wine 在 YUKIO ゆきお Youtube 的精選貼文
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カーサ・サントス・リマ カブラ・セガ(赤)750ml 1,058円(税込)
ワイン名:Casa Santos Lima Cabra Cega Tinto 2016
生産地:Portugal Lisboa
生産者:Casa Santos Lima (カーサ・サントス・リマ)
品種:Castelão (カステラン), Syrah (シラー), Touriga Franca (トウリガ・フランカ)
スタイル:Red wine
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