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父亲节午餐 Grand Hyatt Kuala Lumpur
Rice Set A: Hong Kong-style Braised Australian Beef Short Ribs
Rice Set C: Deep-fried Chicken Leg
Rice Set D: Braised Mapo Tofu, Vegan Phuture Mince
Black Truffle Fried Egg （师傅 @byronzhang_zfl 很有心思的加入潮州菜脯在里头）
Pan-fried Vegan Phuture Mince Shanghai Dumpling
Pan-fried Radish Cake
有兴趣下单的朋友可以到这里看看 ⬇️
https://store.grandhyattkualalumpur.com/
输入promo code＇YUNNA15＇可享有15％优惠 ❤️
#happyfathersday
My Radish Cake is ready! Just had it for supper! Hahaha. So satisfyingly delicious!! 😋😋😋
Recipe:
Blend Ingredients A:
600-800g Radish (cut into cubes)
100g Dried Shrimps (washed, and pre fried)
400g Water
Mix blended ingredients A with all these ingredients below:
360g Rice Flour
90g Corn Flour/ Tapioca Flour
1 tsp of Salt
2 tbsp of Sugar
1 - 2 tbsp of White Pepper (up to preference how strong you want)
1 tsp of Chicken Flavouring
4 tbsp of Cooking Oil
1. Cook batter over medium flames on a pan until slightly thickens
2. Coat steaming tray with a layer of oil before pouring in the batter
3. Steam for 45mins - 1 hour over medium flames
4. Set aside to cool before cutting
5. Deep fry/ Pan fry until golden brown
6. Serve hot with chilli sauce
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.
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📌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.
Chwee Kueh (water rice cake) is a breakfast dish commonly eaten in Singapore. The rice cake is made with rice flour and water steamed in a metal mould, giving it its signature shape. It is topped with chai poh (preserved radish) that is flavoured with garlic and soya sauce before being fried in oil. Chilli sauce is usually served on the side.
For my challenge, I visited a specialist Chwee Kueh shop at Taman Jurong to get 100 Chwee Kueh to destroy. The shop is run entirely by an old man who has been making Chwee Kueh for decades and has been at this location for 5 years. His Chwee Kueh is very affordably priced at 5/10 for $1.50/$3. There are more famous and Michelin-awarded places out there, but I want to help less well-known and legacy businesses.
The rice cakes on their own are actually rather bland and light, which is normal for rice cakes as they are meant to act as vessels for the toppings. The preserved radish were very savoury and barely sweet, unlike some of the more famous ones. As they were practically deep fried in oil, it was a very oily and cloying topping. The chilli compensated the heaviness of the topping well, with a lightly spicy and heavily smoky flavour.
At 100 rice cakes weighing around 5KG, it was quite a challenge to complete as the oily and heavy preserved radish got to me quick. While adding the chilli sauce helped, I still had to push myself to complete the challenge. As always, if you order a reasonable portion of 5 or 10, this would be a hearty breakfast to start the day with. Do support local businesses and this old man by visiting his Chwee Kueh shop!
Visit Taman Jurong Chwee Kueh at:
Taman Jurong Food Centre #02-67
3 Yung Sheng Road
Singapore 618499
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KLOOK 酒店優惠
KITCHEN - 香港W酒店
https://bit.ly/2CXd6LH
香港萬麗海景酒店 - Café Renaissance
https://bit.ly/38nuxkg
馬哥孛羅香港酒店 - 馬哥孛羅咖啡廳
https://bit.ly/3eOgZjT
MoMo Cafe – 香港沙田萬怡酒店
https://bit.ly/3dP5mb8
潮食街 - 香港九龍貝爾特酒店
https://bit.ly/2BpBaq3
Mezzo - 尖沙咀
https://bit.ly/3dNNUUC
尖沙咀金域假日酒店
https://www.mrlamsan.com/2019/05/HolidayInn.html
龍蝦生蠔自助晚餐
尖沙咀金域假日酒店 龍蝦生蠔自助晚餐 Bistro on the Mile Holiday Inn Golden Mile 優惠 BUFFET 生日 自助餐 PRICE VISA 信用卡優惠
夏日日本美食節
夏天，Bistro on the Mile為您帶來經典的日本料理 。 享用新鮮刺身，香脆的天婦羅，熱騰騰的壽喜燒，傳統的豚肉叉燒拉麵等等*！讓大家品嚐仿如置身日本一樣的自助晚餐！
自助晚餐: 6:00PM - 9:15PM
*限定菜式將會輪流提供, 數量有限,售完 即止。
https://www.higoldenmile.com/uploads/promotions/Bistro%20Dinner%20May%20menu.pdf
Salad and Appetizer 沙律及前菜
*Japanese crab meat salad 日式蟹肉沙律
Japanese cucumber and shrimp salad 日式青瓜鮮蝦沙律
Deep-fried bean curd with bonito 土佐豆腐
Japanese radish and carrot Salad 日本大根甘筍沙律
Roast beef salad with shitake mushrooms and asparagus 冬菇蘆筍燒牛肉沙律
Japanese squid with mushroom 日式魷魚伴香菇
Chilled tofu with ginger and green onions in soy sauce 醬油凍豆腐伴薑末青蔥
Assorted sashimi (Salmon, Tuna, Snapper, Octopus, Sliced abalone)
精選刺身 (三文魚、吞拿魚、鯛魚、八爪魚、鮑片)
Japanese egg roll omelet with salmon roe 玉子燒伴三文魚籽
Japanese hot dishes 和風熱葷
Tempura 天婦羅
(Prawn 蝦, Soft-shell crab 軟殼蟹, Bell pepper 青椒, Pumpkin 南瓜, Eggplant 茄子)
Sukiyaki 壽喜燒
(Beef 牛肉, Onion 洋蔥, Leek 大蔥, Shiitake mushroom 冬菇, Tofu 豆腐)
Kushiage (Deep Fried Skewers) 炸串
(Scallop 帶子, Asparagus 蘆筍, Mushroom 蘑菇)
Okonomiyaki (Japanese savory cake with pork belly and vegetables in mayonnaise)
大阪燒
Japanese pork dumpling 豚肉餃子
Saikyo miso yaki salmon 西京燒三文魚
Ramen live cooking station 拉麵即煮站
(Pork 豚肉叉燒, bamboo shoots 筍, Seaweed 紫菜,
Bean sprouts 芽菜, Soft boiled eggs 溏心蛋)
香港金域假日酒店
香港九龍尖沙咀彌敦道50號
https://www.higoldenmile.com/zho/promotion/Taste-of-Nippon
+852 2369 3111
reserv@goldenmile.com
#自助餐
#生蠔龍蝦任食
#buffet
#香港美食
#尖沙咀美食
大阪は西成のあいりん地区にある「立ち飲み 銀仁」。これでもかと味のしゅんだおでん。トロトロの豚足煮込み、大きな紅ショウガの串カツなど、料理のレベルが高い。西成の名店。
基本情報（情報は撮影時（2019.7.18）のものです）
地図
https://goo.gl/maps/66gRZwEJj4eqYmyC9
営業時間 business hours
Weekdays
１３：００－２２：００
Sundays and public holidays
１２：００－２１：００
定休日 Regular holiday
Tuesday
メニュー Menu
串カツ （最初のキャベツ付き）Kushikatsu 各90円（税込） 90 yen each.
牛 ushi(beef)
鳥ささみ tori-sasami(tender)
うずら uzura(Quail)
しいたけ shiitake(shiitake mushroom)
イカゲソ ika-geso(squid legs)
赤ウインナー aka-Weiner sausage（red sausage）
じゃがいも jaga-imo(potato)
豚 buta(pork)
イカ ika(squid)
紅生姜 beni-shoga(red pickled ginger)
玉ネギ tama-negi(onion)
なす nasu(eggplant)
山芋 yama-imo(Japanese yam)
レンコン renkon(lotus root)
シシトウ shishitou(sweet pepper)
おもち mochi(rice cake)
チーズチクワ cheese-chikuwa(Fish stick with cheese)
シューマイ shumai(shao‐mai)
ハム串カツ hamu-kushi-katsu(ham)
キャベツお替り Cabbage okawari(Cabbage refill)
おすすめ串 各150円（税込）Recommended Kushikatsu 150 yen each.
アスパラ asupara(a asparagus)１本
エビ ebi(Shrimp)
キス kisu(Japanese sillago)
貝柱 kai-bashira(adductor muscle of Japanese scallop)
おでん Oden 各90円（税込） 90 yen each.
玉子 tamago(egg)
大根 daikon(Japanese white radish)
あげ age(deep-fried tofu)
じゃがいも jaga-imo(potate)
ちくわ tikuwa(Fish stick)
ごぼ天 gobo-ten( tenpura of burdock root)
こんにゃく konnyaku(Konnyaku is jelly made from Konnyaku yam routs.)
しゅうまい shumai(shao‐mai)
一品 Ala Carte menu
お惣菜 side dish 各190円～
トマト（冷やし）tomato(hiyashi) Chilled tomatoes 190円
煮込み豚足 tonsoku-nikomi(braised pig leg)290円
奴どうふ yakko-dohu(cold tohu)150円
マーボなす mabonasu(Fried Egg Plant with Chinese Chili Sauce) 290円
さばしお焼 saba-shio-yaki(Salt-grilled Mackerel) 290円
明太子スパサラ mentaiko supa-sara(Spaghetti salad with seasoned cod roe) 190円
さらし鯨（おばけ(尾羽毛)) obake() 290円
焼ウィンナー yaki-whinna(grilled sausage) 290円
ピリ辛やっこ piri-kara-yakko(Spicy tofu) 250円
チャンジャ chanja(Changja:salted Pacific cod entrails in spicy sauce)190円
キムチ kimuchi(Kimchi)190円
青唐辛子みそ漬 ao-togarashi-miso-zuke(Green chili marinated in miso)190円
ちくわきゅうり chikuwa-kyuri(Fish sausage and cucumber)190円
むし豚 mushi-buta(steamed pork) 500円
とりあえずこれ!! 各150円（税込） 150 yen each.
ピリ辛きゅうり piri-kara kyuri(Spicy cucumbers)
えだ豆 eda-mame(green soybeans)
もずく mozuku(Vinegared seaweed:It’s seaweed cut into thin strips and soaked in vinegar)
オニオンスライス onion suraisu(Sliced onion)
冷奴 yakko-dohu(cold tohu)
お飲み物 Drink 各290円（税込） 290 yen each.
生ビール nama-beer(draft beer)
日本酒 nihon-shu(sake)
ウイスキー（ハイボール他）uisuki(whisky(highball and others.))
チューハイ（樽ハイ）(chu-hai:cocktail of Japanese spirits)
焼酎（芋・麦）shochu(potato・barley)
瓶ビール（大）bottle beer (L)470円
ポンチュー（ポンジュース＋樽ハイ pom juice＋taru Highball）340円
コーラ Cola 150円
ウーロン茶 oolong tea 150円
#西成#串カツ#おでん#居酒屋#せんべろ#大食い#飯テロ
It Is Better To Be Late Than Never–Radish/Turnip/Carrot/Daikon Cake （腊味萝卜糕） - Guai Shu Shu. UPDATED POST ON 7-11-2014 Today, I have prepared some radish ... ... <看更多>
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deep fried radish cake 在 Deep-Fried Radish Cake (a.k.a. Chai Tao Kuih/Lor Pak Kou) 的推薦與評價
The making of radish cake is similar to Steamed Taro Kuih, both are made with the mixture of rice flour and wheat starch. The main ingredients are white radish ... ... <看更多>