關於 curry cauliflower soup ，我們在網路上蒐集到這些相關的討論、資訊與評價

I'm always up for a meal that excites!

Tried a few draft dishes including the 2nd draft of “Phõ Gras” at @leonidas_xcii⁠'s.

Here's the last part of our 7 Course Dinner during 🎃👻

📸 4: “Phõ Gras” - In @leonidas_xcii⁠ words, "Smoked eel, foie Gras poached in Grüner Veltiner and spices, heavy basted maitake, sauternes hydrated goji berries, and “Phõ” mushroom dashi, made by burning ginger-shallots-garlic, roasting tons of shiitakes, kombu, and spices resembling Phõ.

I threw Thai basil, mint, and tarragon into the boiling soup just before serving— and allowing it to steep for 10mins before straining it and serving."

📸 5: Cauliflower broke down and reconstituted in various ways - "Burnt cauliflower cream, florets roasted in kaffir lime oil, beurre noisette almonds and capers, curry sauternes, cauli couscous and cauli leaves dressed in yuzu vinaigrette."

📸 6: First Light Wagyu Striploin:
4 types of radishes, “autumn granola”, cardamom beef jus - Those radishes were ridiculously delicious, I'm afraid they stole the thunder of the 🥩 here.

📸 7: Elvis Presley - Pain perdu, brûlée bananas, pop rocks, candied peanuts, with sweetened Foie torchon - Ending the dinner on a high note!

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𝗟𝗲𝗼𝗻𝗮𝗿𝗱'𝘀 𝗣𝗿𝗶𝘃𝗮𝘁𝗲 𝗗𝗶𝗻𝗻𝗲𝗿⁠
👨🏻‍🍳 @leonidas_xcii⁠
💌 You can book his private dinner/catering services for your early 2021 events (2020 is fully booked)⁠
💰 HK$1,500 per head for groups of 8, HK$1,700 per head for groups of 6-7.⁠
📲 +852 9889 6553 or leonardcheung1992@gmail.com⁠
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⁠
#FOODTRAVELBABE⁠
⁠
Follow @foodtravelbabe. Share & be inspired. ✨⁠
⁠
www.instagram.com/foodtravelbabe⁠
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www.foodtravelbabe.com

#封城日记# #秀丽随笔# #封城第三天 #3月20日#
今天封城第三天
每天在家督促孩子完成学校网络功课eClass
没有运动 开始有点不习惯了
今天中午家人煮了好好吃的意面汤
里面有鸡肉、红萝卜、鱼圆、蟹肉条、水饺、花椰菜等
晚餐我煮了咖喱鸡、红萝卜和豆、菜花大骨汤给小童准备了卤鸡腿
大家把咖喱鸡加在饭里好好吃
中午女儿连线钢琴老师上了两堂钢琴课
一个六级、一个七级
我放弃了想把时间用来考文凭结果都在玩手机
目前每天看书 生活安静
网络买的水果今天到了
没有过度包装 满70元就免费送货
好大好甜 好方便
煮了一锅红豆汤
喝不完放冰箱 明天继续喝

Today day 3 lock town in Malaysia
Kids still do eClass online with school
Thank you school
Most student entitled free data WiFi for 2 months in HK
Today wechat video call piano teacher from HK
2 lessons 45 minutes each
Lunch noodle soup
Dinner curry chicken, bean, cauliflower soup
#covid19 #instafood #dinner

🇺🇸 紐約市vegan壽司和異國料理 🇺🇸

今天要大推紐約曼哈頓一家vegan餐廳Beyond Sushi。雖然店名裡有壽司，但其實這裡除了壽司之外還有希臘菜、義大利菜和越南菜。一開始我有點皺眉，想說怎麼聽起來有點四不像，但一吃之下簡直驚為天人！除了美味之外，精緻的餐點擺盤、友善的店員和舒適的裝潢也加分不少。我們點了：

🍜 湯
· Chilli Mushroom Soup：辣蘑菇湯，雖然好喝但有點過辣，我下次不會再點
· Coconut Curry Soup：咖哩味非常濃郁

🍽 主菜
· Stuffed Artichoke Hearts：最令我驚豔的一道菜，在朝鮮薊裡頭加料做出，配上西洋芹泥

🥦 小菜
·Scorched Broccoli & Cauliflower：綠白花椰菜，不過度烹調保留蔬菜營養，微辣

🍣 壽司（除了第一個比較沒太特別之外，其他三種都讓人一口接一口）
· Chic Pea：茄子、朝鮮薊、小黃瓜、毛豆
· Sweet Tree： 酪梨、地瓜、苜蓿芽
· Sunny Side Up：風乾番茄、酪梨、南瓜
· Mighty Mushroom：金針菇、豆腐、香菇、芝麻葉

因為實在吃得太飽，可惜吃不了甜點了。下次吧！這家店在紐約市有多家分店，我和好友們去的是在中城Herald Square的店，而且三人都非常滿意。誠摯推薦給你們。💚

#紐約素食 #紐約美食 #nycvegan

Although Japan is not currently on any sort of lockdown or strict order to stay indoors, I think we are all starting to realize that we need to take matters into our own hands and self-isolate as much as possible. For those of you who are dealing with your first "crisis" in Japan, I wanted to provide a little bit of a guide to help you make sure you're as prepared as you can be, for spending time indoors.

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●Curry
- Meats: Pork, Beef, or Chicken. Whatever you have.
- Vegetables: Potato, Onion, Carrot, Mushrooms, Spinach/Komatsuna/Kale, Asparagus, Sweet Potato, Pumpkin (Kabocha), Eggplant, Okura, Renkon (Lotus Root)

Quick Tutorial on How To Make Curry @ 4:53

●Instant Miso (for reference, this is the kind I usually buy https://www.amanofd.jp/amano/shop/goods/index.html?ggcd=B4741&cid=miso)

You can buy any kind, some instant miso comes with a paste, which some people may prefer but I like the freeze-dried type. It is said that certain nutrients are preserved when you freeze-dry vegetables, so I think they're a bit healthier.

●Cook Do (for reference: https://www.ajinomoto.co.jp/cookdo/lineup/)
These are usually found in the Chinese seasoning section of your Japanese supermarket (as the majority of the boxes are Chinese.) Similar simple-meal kits with Japanese recipes are sometimes stocked in the same aisle.

●Canned Tomatoes
- Good for curries (add one can of diced tomatoes to your curry to make it more tangy and acidic)

- Pasta (sautee veggies, garlic, onion, and bacon, add your diced tomatoes, stew, taste, and season, add to pasta)

- Soups (lightly sautee your favorite soup veggies in oil and garlic, pour diced tomatoes into the pot, then fill the empty tomato can with water and add one cube of soup stock of your choice, throw in your desired seasonings, bring to a boil and simmer. you can add rice, quinoa, gains, shredded chicken to make it a hearty meal.)

- Stews (for beef, lamb, and pork, I cut my vegetables large, season them first with cumin, curry spice, cinnamon, salt, pepper, paprika, etc to make a fragrant mix, then add tomatoes and water, and simmer until liquid has dissolved and the mixture is thick enough to be a stew.)

- Salsa (Use half a can, pulse in a mixer with red onion, cilantro, garlic, green pepper, red chiles, lemon, salt, pepper, and a bit of cumin for a more tex-mex flavor)

●Spices:
I didn't show them in the video but I actually prefer S&B's herb packets, you can see what they look like here:
https://www.sbotodoke.com/shop/c/cB51210/
Most supermarkets have them, and they are very versatile, cheap, and easy to use.

●Yakiniku Sauce:
You can choose any kind you like! When in doubt, the popular Yakiniku chain "Gyukaku" has a sauce in the supermarket that's pretty good. Use this on "grilled" and "charred" meats. Tastes great over rice. Make a "Yakiniku Bowl" with charred carrots, cabbage, onion, green pepper, and slices of beef or pork.

●Ponzu: I prefer Yuzu, but you won't be missing out on too much if they don't stock it. Regular Ponzu works. Use this on steamed veggies with lighter flavors, or in sautees with Asian veggies (bok choy with garlic topped with ponzu, baked white fish with salt and ponzu, or daikon and pork sauteed with ponzu is great!) Can be mixed with olive oil, salt, and pepper to make a salad dressing too!

●Veggies - Try to pick a few greens, and then one veggie of each color. I try to plan for one raw-green (for salads), one wilting-green (for soups and stir-fries), and one firm-green (for baking grilling) per shop.

Green: Lettuce, Baby Leaf, Spinach, Bok Choy, Komatsuna, Asparagus, Zucchini, Green Pepper, Kale, Cucumber, Cabbage, Avocado

Purple: Red Onion, Eggplant, Purple Turnip, Satsumaimo (Sweet Potato), Purple Cabbage (great for adding color).

Red: Tomatoes, Red Peppers, Beets, Beni Daikon (Red Radish)

Orange: Carrot, Pumpkin, Orange Pepper, Orange/Yellow Fruit Tomatoes

White: Daikon, Turnip, Cauliflower, Renkon (Lotus Root), Bean Sprouts, Potato, Onion, Sato-Imo, Yama-Imo,

Brown: Gobo (burdock root), Mushroom

●Buy & Freeze:
- A loaf of bread or two (Japanese bread tends to come in slices instead of loaves so buy accordingly.)
- Meats (Chicken Breasts are the most versatile AND cost-effective IMO.)
- Frozen Seafood (S&B has a paella seasoning! if you can find it, this is a nice way to utilize rice, veggies, and seafood)
- Frozen naughty snacks like pizza, dorayaki, frozen fried rice, emergency instant meals, etc can go here too.

●Pasta and Rice are good to have, but if you don't have a rice cooker in your apartment, you can buy a few microwavable instant-packs from your supermarket or convenience store and store those instead.
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Let me know what you'd add! I'm out of space and can't write more :'(

ปลานิลทอดผัดแกงส้มแห้ง Stir Fried Fish with Sour Soup เมนูนี้แนนนำปลานิลไปทอดให้เหลืองกรอบ แล้วค่อยนำไปคลุกเคล้ากับซอสแกงส้มรสชาติเข้มข้น ใครที่ยังไม่รู้จะทานเมนูอะไรดีลองเมนูเลยค่ะอร่อย

http://www.foodtravel.tv/recipe.aspx?viewid=5198

วัตถุดิบปลานิลทอดผัดแกงส้มแห้ง Stir Fried Fish with Sour Soup
สำหรับ 2-3 ที่
เวลา 30 นาที

1. ปลานิล 400 กรัม
2. แครอท 30 กรัม
3. ดอกกะหล่ำหั่นชิ้น 100 กรัม
4. ถั่วฝักยาวหั่นท่อน 30 กรัม
5. น้ำพริกแกงส้ม 2 ช้อนโต๊ะ
6. น้ำตาลปี๊บ 2 ช้อนชา
7. น้ำปลา 1 ช้อนโต๊ะ
8. น้ำมะขามเปียก 2 ช้อนโต๊ะ
9. น้ำเปล่า 1 ถ้วยตวง
10. น้ำมันพืช 2 ช้อนชา
11. น้ำมัน สำหรับทอด

อุปกรณ์ที่ใช้
กระทะ

วิธีทำปลานิลทอดผัดแกงส้มแห้ง Stir Fried Fish with Sour Soup
1. ใส่เนื้อปลานิลลงทอดในน้ำมันร้อนไฟปานกลางจนสุกเหลือง ตักขึ้นพักไว้ให้สะเด็ดน้ำมัน
2. ตั้งกระทะใส่น้ำมัน พอร้อน ใส่น้ำพริกแกงส้มลงผัดพอหอม เติมน้ำเปล่า พอเดือดใส่แครอท ดอกกะหล่ำ และถั่วฝักยาว
3. ปรุงรสด้วยน้ำตาลปี๊บ น้ำปลา และน้ำมะขามเปียกคนให้เข้ากัน ผัดจนผักเริ่มสุกและน้ำซอสเริ่มข้น
4. ใส่ปลานิลที่ทอดไว้ ผัดให้เข้ากัน ตักใส่ภาชนะ จัดเสิร์ฟ

Ingredients

2-3 serve

1. Fish 400 g.
2. Carrot 30 g.
3. Cauliflower 100 g.
4.Yard long bean 30 g.
5. Sour curry paste 2 tbsp.
6. Palm sugar 2 tsp.
7. Fish sauce 1 tbsp.
8. Tamarind juice 2 tbsp.
9. Water 1 cup.
10. Vegetable oil 2 tsp.
11. Oil

#FoodTravel #ทำอาหาร #ปลานิลทอดผัดแกงส้มผัดแห้ง

♥ Happy holidays! Watch this video for 3 soul warming soup recipes for this holiday season.
♥ Coconut Curry Pumpkin Soup. Creamy Mushroom Soup. Black Bean & Sweet Potato Soup.
♥ Want to lose weight or keep the weight off? Have a bowl of soup prior to your meals. They are filling, low in calories & made with wholesome ingredients.
♥ LIKE. SHARE. SUBSCRIBE. http://www.youtube.com/joannasohofficial Let me know your favourite soup recipe in the comments below.

COCONUT CURRY PUMPKIN SOUP (Serves 6)
1) 1kg of pumpkin, roasted, peeled and cubed – 260Cals
*Option: Any other winter squashes.
2) 1 medium Yellow Onion, diced – 40Cals
3) 3 Garlic Cloves, minced – 15Cals
4) 1 tbsp Fresh Ginger, minced – 6Cals
5) ½ cup Coconut Milk – 267Cals
6) 3 cups Vegetable Stock – 45Cals
7) 1 tbsp. Olive Oil – 119Cals
8) 1 tsp. Curry Powder – 6Cals
9) ½ tsp. Cumin – 4Cals
10) ½ tsp. Turmeric – 4Cals
11) 1 tsp. Coriander Seed – 5Cals
12) 1 tbsp Fresh Lemon Juice – 3Cals
13) Salt & Pepper to Taste
Per Serving - 130.5Cals

CREAMY MUSHROOM SOUP (Serves 6)
1) 500g Fresh Wild Mushrooms, thinly sliced – 90Cals
2) 3 cups Cauliflower, coarsely chopped – 82Cals
3) 1 large Yellow Onion, diced – 63Cals
4) 1 tbsp Olive Oil – 119Cals
5) 3 Garlic Cloves, minced – 15Cals
6) 4 cups Vegetable Stock – 60Cals
7) 1 tbsp Fresh Lemon Juice – 3Cals
8) Salt & Pepper to Taste
Per Serving - 72Cals

BLACK BEAN & SWEET POTATO SOUP (Serves 4)
1) 1.5 cups Sweet Potato, peeled & diced into cubes – 171Cals
2) 1 can (15oz) Black Beans, rinsed & drained – 350Cals
3) 1 medium Yellow Onion, diced – 40Cals
4) 2 Garlic Cloves, minced – 10Cals
5) 1 tsp. Olive Oil – 40Cals
6) 1 tsp. Cumin – 8Cals
7) 1 tsp. Smoked Paprika – 8Cals
8) 1 tsp. Coriander Seed – 5Cals
9) 2 cups Vegetable Stock – 30Cals
10) Salt & Pepper to Taste
Per Serving - 165.5Cals

**You may add more vegetable stock depending on how thick you want your soup to be.

To avoid overindulging this holiday season and to keep the weight, include soups into your meals. Serve it as a starter for lunch or dinner or have it as an afternoon snack. They are extremely convenient and easy to make in large batches ahead of time, which also makes it a perfect dish for parties.

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Lots of Love xx