Sempat juga sebelum PKPB esok Sis staycation di JO Hotel Johor Bahru 2 Hari 1 Malam bersama Team JDT Blogger yang lain.
Sis inap di Family room yang mana, biliknya ada 1 tandas beserta tab mandi, 1 bilik yang memuatkan 2 katil queen dan juga satu ruang tamu.
Family room ni memang sesuai sangatlah kalau korang datang bersama family atau nak bergather² bersama kawan². Macam Sis dan kawan² tu, sempat kami buat 'Party Baju Kelawar'.
Ruang tamunya lapang dan ada TV, kerusi meja beserta pantry kecik semua. Yang paling best, wiFii dia laju giler!! Puashati kalau korang nak Work From Hotel mengupdate blog!.
Harga untuk bilik Family Room ni serendah RM250 [Tidak Termasuk Sarapan].
Check In 3pm - Check Out 12pm.
Korang jangan risau, untuk Sarapan korang boleh makan di Bibik's Kitchen at JO Hotel Johor Bahru [Ground Floor - Lobby] dan boleh beli menu set sarapannya hanya RM10 [Nasi Lemak, Lontong atau Soto beserta minuman] sahaja.
Dn untuk Lunch, korang boleh beli & makan 'Nyonya Set Lunch' dengan harga RM35nett untuk 2 orang [Antara menu seperti dalam gambar berdulang tu: Ayam Pongteh, Cencaru Sumbat Sambal, Cincalok Telur Dadar, Kuih Pai Pee, Buah²an dan juga menu² lain yang di hidang mengikut pusingan hari].
Untuk ala-carte, korang boleh nikmati Asam Pedas Fish Head, Ayam Buah Keluak, Sup Itik, Udang Sambal Petai dan lain² lagi menu [Menu bertukar² selang sehari]. Untuk Dinner pula, korang juga boleh makan set Nasi Campur hanya RM10nett sahaja.
Sarapan: 7am - 10.30am
Lunch & Dinner: 12pm - 9pm [Last Order 8.30pm].
Menu dia semua bertemakan 'Casual Asian Peranakan Food'. Yaaa ala² Baba Nyonya gituh!. Sis paling suka Asam Pedasnya dan Udang Sambal Petainya, perghhh!! Licin sampai hilang mata ikan tu ya!!! 😆
Youtube Video : https://youtu.be/7Fq5tb9EEow
Patuhi SOP dn #StaySafe
JO Hotel Johor Bahru
Ground Floor
15, Jalan Gereja
Untuk tempahan :
📲: +6012 788 1951(WhatsApp)
📞 : +607 288 8688
📩: staywithus@thejohotel.com
#noplacelikejo #staysafewithjo
#staywithus #formerly #tropicalinn #hoteljohor #johorbahru #visitjohor #staycationjohorbahru #jdtblogger #akusislin
同時也有11部Youtube影片,追蹤數超過6,100的網紅Chris Wong Private Kitchen Cooking Channel,也在其Youtube影片中提到,安東燉雞 Andong jjimdak 안동찜닭 Ingredients: Spring chicken ------------------------- 1 Pcs Sweet potato glass noodles ---- 70 g Potato -------------------...
「asian food blogger youtube」的推薦目錄:
- 關於asian food blogger youtube 在 AKU Sis Lin Facebook 的最佳解答
- 關於asian food blogger youtube 在 Helen's Recipes Facebook 的最佳解答
- 關於asian food blogger youtube 在 Chris Wong Private Kitchen Cooking Channel Youtube 的最佳貼文
- 關於asian food blogger youtube 在 Chris Wong Private Kitchen Cooking Channel Youtube 的最佳解答
- 關於asian food blogger youtube 在 Chris Wong Private Kitchen Cooking Channel Youtube 的最佳貼文
asian food blogger youtube 在 Helen's Recipes Facebook 的最佳解答
Sách mới phát hành, vừa in ra lò còn nóng hổi vừa thổi vừa đọc đêêê
Link mua online http://nhanam.com.vn/sach/7244/xi-xa-xi-xup
Là người Việt, ai lại không mê những món sợi vắn sợi dài nuột nà, nấu với thịt, cá, tôm thơm ngon, với nước dùng ngọt lịm, chan ngập, nóng sốt, khi ăn phát ra tiếng xì xà xì xụp vui tai? Phở, bún, miến, mì, bánh đa, bánh canh, cao lầu, hủ tiếu…với cơ man biến tấu về nguyên liệu, về gia vị qua các vùng miền đã trở thành một nét ẩm thực độc đáo trong đời sống hằng ngày của người Việt.
Với niềm đam mê bất tận dành cho ẩm thực Việt, Helen Lê Hạ Huyền giới thiệu đến những người thích vào bếp 39 công thức nấu các món xì xà xì xụp của cả ba miền đất nước. Mong rằng mỗi món ăn sẽ làm lan tỏa vị ngọt ngào, ấm nóng, đậm đà trong mỗi gia đình yêu thương.
Nhã Nam trân trọng giới thiệu tới các bạn "Xì xà xì xụp", cuốn sách mới của tác giả Helen Lê Hạ Huyền.
* Một vài dòng giới thiệu về tác giả:
- Sáng lập kênh lớn nhất Youtube về ẩm thực Việt mang tên Helen’s Recipes; Là nhà sáng tạo nội dung và Đại sứ Youtube tại Việt Nam
- Food Blogger/ Writer cho website Danangcuisine.com
- Dẫn chương trình cho kênh Ẩm thực châu Á (Asian Food Channel - AFC) và VTV7, tham gia nhiều chương trình ẩm thực trong và ngoài nước.
- Top 5 cuộc thi Seoul Fusion Hansik tại Hàn Quốc 2013; Top 4 Influence Asia Award 2017 (Top nhân vật ảnh hưởng nhất mạng xã hội châu Á) lĩnh vực ẩm thực
- Tác giả cuốn sách Vietnamese Food with Helen’s Recipes (Bản tiếng Việt - Món ăn Việt với Helen - 2014); Simply Pho với QUARTO Publishing (New York, 2017); Xì xà xì xụp (Nhã Nam, 2017)
asian food blogger youtube 在 Chris Wong Private Kitchen Cooking Channel Youtube 的最佳貼文
安東燉雞 Andong jjimdak 안동찜닭
Ingredients:
Spring chicken ------------------------- 1 Pcs
Sweet potato glass noodles ---- 70 g
Potato -------------------------------------- 1 Pcs
Sweet potato ---------------------------- 1 Pcs
Dried red pepper ----------------------- 2 Pcs
Korean pepper -------------------------- 1 Pcs
Onion ---------------------------------------- 1/2 Pcs
Leek ------------------------------------------ 1/2 Stalk
Carrot ---------------------------------------- 1/3 Pcs
Cabbage ----------------------------------- 1/8 Pcs
Sauce Ingredients:
Korean soy sauce ------------------- 1/2 Cup
Soju ---------------------------------------- 1/3 Cup
Brown sugar --------------------------- 2 Tbsp
Sesame oil ----------------------------- 1.5 Tbsp
Minced garlic ------------------------- 1 Tbsp
Minced ginger ------------------------ 1 tsp
Black pepper -------------------------- 1/4 tsp
YouTube: @Chris Wong Private Kitchen Cooking Channel
IG: https://instagram.com/foodblogchriswong
Facebook: https://www.facebook.com/MyPrivateKitchen.Chriswong/
我的C家廚房!Bon Appétit
@Chris Wong Private Kitchen Cooking Channel
Preparation:
1. Blanch the chicken, clean with clear water and dry with a kitchen towel.
2. Mix all the sauce ingredients in a bowl.
3. Put the chicken and sauce in a cooking pot. Add water up to 2/3 of the chicken is covered and bring it to boil.
4. Add potatoes, sweet potatoes, carrots and dried chili pepper, cook for 15 minutes.
5. Add onion, cabbage and leek, cook for 5 minutes.
6. Add sweet potato glass noodles until cooked through.
7. Touch up with Korean green pepper and toasted sesame seeds.
Enjoy!
【安東燉雞】
春雞/童子雞(切件)....1隻(500g)
蕃薯麵(泡軟).............70g
薯仔/馬鈴薯(切塊)....1個
番薯/地瓜(切塊) .......1個
乾紅辣椒(切細).........2隻
青陽辣椒(切細).........1隻
洋蔥(切塊).................1/2個
大蔥(切細)..................1/2棵
甘筍(切細)..................1/3個
椰菜/高麗菜(切細) ....1/8個
醬汁材料:-
韓式醬油....................1/2杯
燒酒/真露..................1/3杯
黑糖...........................2湯匙
麻油............................1.5湯匙
蒜蓉............................1湯匙
薑蓉............................1茶匙
黑胡椒粉 ...................1/4茶匙
做法:-
1. 雞件汆水拿出洗淨瀝乾備用。
2. 把所有醬汁材料拌勻備用。
3. 雞件、醬汁下鍋,加水至蓋過2/3雞面煮開(可加入適量糖色入鍋內炆煮,這樣出來的安東雞顏色更漂亮),然後下薯仔/馬鈴薯塊、番薯/地瓜塊、甘筍塊和乾紅辣椒煮15分鐘,接著下洋蔥塊、椰菜/高麗菜、大蔥入鍋煮5分鐘。
4. 將蕃薯麵加入鍋內煮熟,最後下青陽辣椒、少許已烤白芝麻便可。
小貼士:-
加入適量糖色入鍋內炆煮,這樣出來的安東雞顏色更漂亮。( 炒糖色方法:- 熱鍋下冰糖,以中火炒至冰糖完全溶化,顏色變深時轉小火,糖漿顏色變成棕紅色時,迅速加入開水,拌勻關火即成。)
asian food blogger youtube 在 Chris Wong Private Kitchen Cooking Channel Youtube 的最佳解答
Spareribs Braised In Brown Sauce
Ingredients:
Pork ribs ---------------- 650 g
Soy sauce ------------- 4 Tbsp
Sugar -------------------- 3 Tbsp
Shaoxing wine ------ 2.5 Tbsp
Red Yeasted Rice - 1/2 Tbsp
Cassia bark ----------- 2 Pcs
Star anise ------------- 2 Pcs
Ginger ------------------- 6 Slices
Scallions --------------- 2 Stalks
YouTube: @Chris Wong Private Kitchen Cooking Channel
IG: https://instagram.com/foodblogchriswong
Facebook: https://www.facebook.com/MyPrivateKitchen.Chriswong/
我的C家廚房!Bon Appétit
@Chris Wong Private Kitchen Cooking Channel
Preparation:
1. Prepare a pot of water. Add 2 slices of ginger, 1/2 Tbsp of Shaoxing wine and pork ribs in it. Bring it to boil and briefly cook the pork ribs. Take out the pork, wash it and dry with kitchen towel.
2. Heat up some oil in a cooking pot. Stir fry 1 Tbsp of sugar until it turns to light brown. Add pork ribs and stir fry well.
3. Add scallions, remaining ginger and Shaoxing wine.
4. Add boiling water up to the top of pork ribs.
5. Add cassia bark, star anise, soy sauce, remaining sugar and Red Yeasted Rice into the cook pot.
6. Cook for 20 minutes (lid open) and then switch off the heat. Close the lid and let it cook by the remaining heat for 10 minutes.
7. Repeat step 6 once more.
8. Retain the sauce and reduce by cornstarch and water.
Enjoy
「紅燒排骨」
材料:-
豬排骨.............650g
醬油.................4湯匙
冰糖.................3湯匙
紹興酒.............2.5湯匙
紅麴米.............1/2湯匙
桂皮.................2塊
八角.................2粒
薑.....................6片
蔥(打結)...........2棵
做法:-
1. 鍋內注水,加入2塊薑片、1/2湯匙紹興酒,然後加入豬排骨汆水拿出洗淨瀝乾備用。
2. 鍋內下油,加入1湯匙冰糖炒出糖色後,加入豬排骨炒均勻,下蔥結、薑片入鍋,然後從鍋邊下紹興酒炒勻。
3. 將滾水注入鍋內,稍為蓋過豬排骨面,接著把八角、桂皮、醬油、冰糖、紅麴米放進鍋內炆煮20分鐘;然後關火,把鍋蓋蓋好,不要打開,讓排骨在鍋裡面焗10分鐘,然後重新開火炆煮20分鐘後關火,再焗10分鐘。
4. 把完成的燒排骨上碟,隨個人喜好汆燙一些蔬菜放在旁邊,最後把適量生粉水加入醬汁中,收至濃稠,然後淋在排骨表面上便可。
asian food blogger youtube 在 Chris Wong Private Kitchen Cooking Channel Youtube 的最佳貼文
Prawns And Pomelo Salad In Thai Dressing
Ingredients:
Prawns ........................ 8 Pcs
Minced Pork ............... 100g
Glass Noodles ............ 40g
Scallion ....................... 1 Stalk
Chinese Celery ........... 1 Stalk
Coriander .................... 1 Stalk
Tomatoes ( Cut in small pieces) .......... 1/2 Pcs
Onion (Sliced).............. 1/4 Pcs
Fish Sauce ................... 1 tsp
Sauce Ingredients:
Chili ....................... 3 Pcs
Garlic .................... 2 Cloves
Lime (Juice) ......... 4 Pcs
Fish Sauce ............ 2 Tbsp
Palm sugar ........... 1 Tbsp
Coriander .............. 1 Stalk
YouTube: @Chris Wong Private Kitchen Cooking Channel
IG: https://instagram.com/foodblogchriswong
Facebook: https://www.facebook.com/MyPrivateKitchen.Chriswong/
By 我的C家廚房!Bon Appétit
@Chris Wong Private Kitchen Cooking Channel
Preparation:
1. Soften the glass noodles in clear water and set aside
2. Blend the garlic, chili, coriander in mortar and pestle. Then mix well with all the sauce ingredients.
3. Cook the prawns, glass noodles and minced pork in boiling water separately. And discard excess water from them.
4. Put them in a large bowl and mix well with the sauce.
5. It is optional to add crushed peanuts on the top during serving.
Enjoy
「泰式粉絲大蝦沙律」
材料:-
大蝦.....................8隻
豬絞肉.................100g
粉絲.....................40g
蔥.........................1棵
中芹/芹菜.............1棵
芫荽葉/香菜葉.....1棵
番茄(切角)...........1/2個
紫洋蔥(切絲)........1/4個
魚露.....................1茶匙
醬汁材料:-
紅辣椒.................3隻
蒜瓣.....................2瓣
青檸檬汁..............4個
魚露.....................2湯匙
椰糖/棕櫚糖.........1湯匙
芫荽梗/香菜梗.....1棵
做法:-
1. 粉絲浸軟瀝乾備用。
2. 將醬汁材料之蒜瓣、紅辣椒、芫荽梗/香菜梗放在石礳內樁爛,然後把餘下之醬汁材料混合備用。
3. 燒一鍋水至沸騰,加入粉絲煮至軟身拿出瀝乾。
4. 大蝦、豬絞肉分別放入滾水中燙熟拿出瀝乾。
5. 把所有材料和醬汁放入大碗內混合拌勻,最後隨個人喜好加入適量已烤花生仁或烤米碎便可。