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懶人冬日恩物 (eng below)
開始轉季了,氣溫也明顯冷了 ❄️ 懶人我放假只想窩在被窩裡,睡到自然醒,然後吃碗熱滕滕又美味的麵!這簡單的願望對於只會做暗黑料理的我來說,其實算是難喔 😁 不過!最近經好朋友介紹,買了這款來自台灣的「山喜屋詹麵」,其中一款口味是全素 - 茄燒湯麵 🍅
一包三入,大概只需要幾分鐘就做好了。必須說這款麵條札實有嚼勁,比一般麵條更彈牙!更美味!它的茄醬是另一大賣點,超級濃郁!我整碗喝完!😅 再配上我喜愛的素魚蛋,一碗簡單美味的茄燒湯麵完成!
我還配了一些最近購入的「自家發酵純素泡菜」,增添風味呢 😋這泡菜不只是純素,沒有使用任何海洋動物,而且沒有額外添加糖和鹽,只用了新鮮水果發酵。不太愛吃泡菜的我,最近每晚都在吃 😜
The season is starting to change, and the temperature is obviously colder ❄️ I just want to lie in bed, sleep until I wake up naturally, and then have a bowl of hot and delicious noodles! This simple wish is actually difficult for me who has no talent in cooking 😁 But! Recently, I found this "James Sauce Noodle" (product from Taiwan). One of the flavors is vegan-Braised Tomato Noodle Soup 🍅
It takes just a few minutes to make it. I must said that this noodle is really chewy and more elastic than normal noodles! More delicious! Its tomato sauce is another big selling point, super rich! I finished the whole bowl! 😅 With my favorite vegan fish ball, a bowl of simple and delicious Tomato Noodle Soup is completed!
I also paired some recently purchased "home-cultured vegan kimchi" to add the flavor 😋This kimchi is not just vegan, it does not use any marine animals, and there is no added sugar and salt, only fresh fruit for fermentation. I don’t like kimchi so much, but I have been eating it every night lately 😜
Soda Mall 首達百貨
$55/包 (3入)
詹醬 James Sauce
茄燒湯麵 (全素) Braised Tomato Noodle Soup (Vegan)
綠色心活館 Green Living Now
自家發酵純素泡菜 Home-Cultured Vegan Kimchi
#vegan #raw #noodles #vegannoodles #tomatosoup #taiwan
同時也有11部Youtube影片,追蹤數超過70萬的網紅Spice N' Pans,也在其Youtube影片中提到,This video is a compilation of Chinese fish recipes that you can easily cook at home. ------------ Singapore Teochew Fish Porridge ------------ Ingr...
「fresh tomato sauce for fish」的推薦目錄:
- 關於fresh tomato sauce for fish 在 Vegan Expression Facebook 的最佳貼文
- 關於fresh tomato sauce for fish 在 Bangkok Foodies Facebook 的精選貼文
- 關於fresh tomato sauce for fish 在 Macaueat 澳門美食 Facebook 的最佳解答
- 關於fresh tomato sauce for fish 在 Spice N' Pans Youtube 的最佳解答
- 關於fresh tomato sauce for fish 在 {{越煮越好}}Very Good Youtube 的最佳貼文
- 關於fresh tomato sauce for fish 在 Food Adventure Youtube 的最佳解答
fresh tomato sauce for fish 在 Bangkok Foodies Facebook 的精選貼文
This was the first time encountering the 1* Michelin Restaurant, Sra Bu Kiin Kiin at @siamkempinski , which we would have to admit, for a fine restaurant-in-hotel setting, the design and traditional Thai decor is rather outstanding. Warm lighting, white linen table cloths, silver velour table runners, sparkling glassware and winter flowers create a relaxed refinement but in theme with their menu, sparks nostalgia of fond winter times. Most glorious was the gazebo seating with ornate bronze cut Thai roof design. (Bangkok Foodies, book this table for your next romantic or dine-to-impress tryst).
Sra Bua by Kiin Kiin Head Chef Chayawee Suthcharitchan, in collaboration with Chef Henrik Yde-Andersen of Copenhagen’s famous Kiin Kiin restaurant, introduce the restaurant’s latest dining secrets as part of a new set dinner menu that is based upon the elements and flavours of the cooler climate in the winter months.
Winter Journey, comprising eight courses, which begins with Sra Bua by Kiin Kiin’s famous “street food” nibbles, such as soya meringue, moon food, chicken satay, Chiang Mai sausage, green curry and crab salad cornetto and selections of leaves of Thailand.
Highlights of the course would undoubtedly be the Pan-fried Mackerel, Baked Fermented Pickle,and Fresh Tomato Yum Dressing, which dubious diners were pleasantly surprised by the sharp and bright dressing combined with a fish which is typically considered to be ‘muddy’, was beautifully gentle and succulent.
The Tom Yum Soup by Syphon with Prawn Cracker, Shrimp Taco Lobster, Tofu Noodles set would be our next choice, fun to watch and interactive for fidgety foodies, but could possibly be considered gimmicky and over-done for some. Note; We would have loved to have real crispy worms than rice which mimicked them. ;)
The set dinner also features smoked salmon, bonito, wasabi cream, ponzu and cucumber; kra pao foie gras with basil hollandaise and crispy rice; and beef-glazed sweet soya sauce, pickled kumquat and crispy beef baked rice.
Siam Kempinski Hotel Bangkok 991/9 Rama I Road · Pathumwan · Bangkok · Thailand T +66 02 162 9000
The Winter Journey Set Dinner Menus Six courses – ; Eight courses – THB 3,200++ @ Sra Bua by Kiin Kiin
fresh tomato sauce for fish 在 Macaueat 澳門美食 Facebook 的最佳解答
天頤 Yi | 中菜 Omakase
中國菜講究鑊氣盪熱,份量豐富易於共享。因此以廚師發辦(Omakase)形式呈現中國八大菜系,相信在亞州暫時就只有摩柏斯21樓的天頤在做這件聽起來有點吃力不討好的美食任務。
The Chinese culinary tradition tends to emphasize on the concept of abundance, and so the cuisine has a penchant for family style service. As such, Yi at the Morpheus, with a focus on representing the 8 regional cuisines of China in a tasting menu format, has its work cut out for it.
但中菜「不時不食,突顯食材原味」的烹調邏輯,在天頤范主廚對時令愈見成熟的敏感度和烹飪技術配合下,玩起 Omakase,卻令人悟出粵菜中隱含著的美感、靈活多變和食味之豐富。
Executive Chef Fam, with his acuity to seasonality and wealth of knowledge in cooking techniques, is able to create an omakase experience that highlights Chinese seasonal produce as well as the cuisine's beauty and dynamism.
在半年後重開的天頤,摒棄了以往菜式每日改變的堅持,重新設計了每月推出陳新,以時令節氣為靈感的12道菜式菜單,令餐廳能更專心提升客人用餐體驗。
Reopening after a 5-month hiatus, Yi's tasting menu is now inspired by the Chinese solar terms and changing monthly, rather than daily, so that there's more attention paid to the dining experience.
菜單:「夏至」(圖1)
第一道|毛蟹:魚籽|糟鹵 (圖2)
開首第一道菜,往往代表菜單規格的標桿和誠意的表述。這道菜把北海道毛蟹、伊朗魚籽醬和中式糟鹵的三種 umami ,碰撞出細膩複雜的味道層次。毛蟹是至陰至柔的細嫩、魚籽醬則富有爆發力,最後再收斂到糟鹵的陳酒甘甜氣息。
Course 1 - Horsehair Crab: caviar, rice wine lee
Combining three ingredients rich in umami: the delicate Hokkaido horsehair crab, the explosive Iranian caviar, and the lingering depth of a Chinese pickle sauce made with aged rice wine lee, this dish confers a complex yet harmonious savoriness, setting the course for the rest of the menu.
第二道|鮑魚:南非鮮鮑|紅燒(圖3)
鮮鮑雖然在風味上不及干鮑濃厚,但卻保留了鮑魚的本味和彈性。即席紅燒呈上,菜式充滿美感又能留住溫度。
Course 2 - Abalone: fresh South African abalone, red-braised
While fresh abalone doesn't have as much umami as its dried counterpart, it retains its natural flavors and al dente texture. The dish is finished and sauced tableside, providing a show as well as preserving the optimal serving temperature.
第三道|湯:花膠|菌(圖4)
深海鱸魚花膠的鮮美,貫穿了這道顏色慢熬至金黃色的老火雞湯。溫潤舒暢的味道,最後以意大利豬臉頰肉碎提鮮。
Course 3 - Soup: fish maw, mushroom
The gelatin-rich seabass fish maw is pillowed in a glistening golden stock made with stewing hen, with a sprinkle of minced iberico pork cheek. It's soothing and nourishing, just as chicken soup should be.
第四道|黑喉鯛:欖豉(圖5)
全晚最愛的一道菜式。把粵菜家常蒸魚要做到極致,范主廚決定從每個細節入手。
黑喉鯛肉質較清新緊嫩,適合於夏天享用。先取其鯛魚骨,以5-6小時「吊」成魚清湯,再把黑喉鯛最緊嫩的魚腩部分,用魚清湯以「蒸氣浴」的方式即席(圖6)把魚腩蒸至剛熟後,佐以秘制欖豉和頭抽享用,口腔一下子鮮成了汪洋。
Course 4 - Nodoguro: preserved olives
For the fish course, Chef Fam uses the leaner summer nodoguro in an elevated version of traditional Cantonese streamed fish. The fish bones are used to make a fish stock, which is used to steam the fish belly in a "hammam" tableside. Topped with preserved olives and premium soy sauce, this dish brims with umami. This is my favorite dish of the night.
第五道|龍蝦:杭椒|爆炒(圖7)
爆炒是粵菜的精髓,爆炒龍蝦更是相當考慮廚師功力,那一剎那的火喉掌控,足以定斷龍蝦的爽甜度。以鑲了豬肉的杭椒和龍蝦爆炒,惹味非常火喉精準。
Course 5 - Lobster: Chinese chili, stirfry
Stirfry is a quintessential Cantonese cooking technique. And stirfrying an ingredient like lobster, requires precise control of heat and timing. The lobster here is stirfried with pork-stuffed Chinese chili, and it's timed to perfection.
第六道|和牛:松露|爆炒(圖8)
以鹿兒島A4和牛跟雞樅菌爆炒,再即席上演一場松露雨,塔斯曼尼亞冬季黑松露為肉味添上豔麗氣場。
Course 6 - Wagyu: truffle, stirfry
The Kahoshima A4 wagyu is stirfried with chanterelle mushroom, and the finished dish is topped with a confetti of shaved Tasmanian black truffle, adding to the aroma.
第七道|乳鴿:香芧|吊燒(圖9)
天頤的招牌菜。師父為了把香芧入味於23日大的石歧妙齡乳鴿,想盡了千方百計。先在滷水中加入香茅生浸乳鴿,再在上桌時佐以煙燻香茅葉,最後現點即炸至皮脆多汁,拍照多一秒也嫌太久。(並附上檸檬水洗手,很貼心的服務細節。)
Course 7 - Pigeon : lemongrass, crisped
This is Yi's signature dish. Chef braises the 23-day-old squab in a lemongrass infused master stock, deep fries it to create the crispy skin, then smokes it with burned lemongrass tableside. There is no pretty way to eat this, and so the server provides a side of lemon water for hand washing. A thoughtful touch.
清清味蕾:番厘茄啫喱配話梅泡沫(圖10左上)
把番茄和話梅的譽瓏軒經典組合拆解重組。番茄一口咬下,是帶有自然舒爽酸味的啫喱。一份小啫喱便要用上3-4個日本番茄澄清吊汁炮製,配上話梅泡沫,這道過場小品的呈現和構成都充滿想法,酸甜味道具衝擊性。
Palate cleanser: Tomato gelee with preserved plum espuma
This is an homage to the Jade Dragon signature snack. One slice of this deconstructed tomato requires the juice of 3-4 full tomatoes. Paired with preserved plum espuma, this bite-sized flavor bomb packs a sweet and sour punch.
第八道|菜:松茸|上湯(圖10右上)
這道菜充滿夏季時令性。以「地三鮮」為靈感,有時令的覓菜嫩葉,和經香烤後風味更濃厚的松茸。最後佐以烏魚子提鮮。
Course 8 - Veg : matsutake, stock
This dish is the epitome of summer. Inspired by a northern Chinese peasant dish called disanxian (literally "3 treasures of the earth," originally a stirfry of potato, eggolant, and green pepper), this dish sets out to provide the best of summer. Using fresh shoots of amarath as bed, the dish is topped with grilled mastsutake and a generous sprinkle of mullet roe for maximum umami.
第九道|香苗:海膽|鹹飯(圖10 左下)
薑蔥、豬油渣和海膽的搭配,就是簡單純粹的美味!如果能做到粵式煲仔飯「咋咋聲」的熱鍋焦香會更完美。
Course 9 - Rice : sea urchin, Minnan salty rice
Pairing allium, crackling, and sea urchin, this play on the Minnan classic is simple but delectable. If this can be combined with a sizzling Cantonese claypot to create a tahdig, it would have been even more amazing.
第十道|椰皇:雪燕|蘆薈(圖10 右下)
夏天是享用椰皇的時令季節,加上滋陰養顏的雪燕牛奶布甸和有助消化的蘆薈,嘗用此甜品後,當下有什麼燥熱也頓時消除。
Course 10 - Coconut: tragacanth, aloe vera
No summer menu is complete without coconut. This refreshing coconut panna cotta is topped with tragacanth (natural resin from an Asian legume tree) and flesh of an aloe plant. It's the perfect antidote to the summer heat.
fresh tomato sauce for fish 在 Spice N' Pans Youtube 的最佳解答
This video is a compilation of Chinese fish recipes that you can easily cook at home.
------------
Singapore Teochew Fish Porridge
------------
Ingredients:
Serves 4 - 5
Ingredients for soup stock - boil for 45 mins
---
2L of water (please add more soup if the water dries up slightly after you have added the rice)
0.5 kg of chicken feet - blanched
150g of ikan bilis - washed
2 tablespoons of dried shrimps - soaked till soft
1 dried sole fish - dry roasted
Marinade for the fish
-----
500g of mackerel
1 teaspoon of salt
A few dashes of white pepper
2 teaspoons of cornflour
Other ingredients
---
Optional: 1 whole piece of dried cuttlefish - cut into stripes & shallow fry until crispy
Optional: 2 bulbs of garlic - chopped and shallow fry until light golden brown - both oil and garlic to be used to enhance the flavour of the dish
1.5 cups of cooked Jasmine rice
1 thumb size ginger - julienne
2 tablespoons of fish sauce
------------
Stir Fry Fish w/ Salted Veg Recipe (Stingray)
------------
Ingredients:
Serves 4- pax
Some cooking oil
1 thumb size ginger - julienne
3 cloves of garlic - chopped
2 fresh red chilli - cut into stripes
1 tablespoon of spicy soya bean paste
1/2 tablespoon of black soya bean paste
1.5 cups of water
400g of stingray or shark meat
150g of salted vegetables
1 tomato cut into wedges
1/2 teaspoon of sugar
------------
Stir Fry Fish w/ Ginger & Spring Onion
------------
Ingredients:
Serves 4 - 5
Marinating the fish fillet
------
300g Toman fish fillet
Half an egg white
2 teaspoons of fresh ginger juice
3 teaspoons of cornflour
0.5 teaspoon of salt
0.5 teaspoon of chicken stock powder
A few dashes of grounded white pepper
Blanching the marinated fish
------------
A pan of water (sufficient to scald the fish fillet)
2 slices of ginger
1 stalk of spring onion
Marinated fish fillet
Putting the dish together
----------
1 tablespoon of cooking
2 thumb size ginger - sliced
3 cloves of garlic - minced
1 cup of water
1.5 tablespoons of oyster sauce
0.5 teaspoon of chicken stock powder
0.5 teaspoon of sugar
0.5 teaspoon of salt
Add blanched fish fillet
Thicken sauce with some cornstarch solution
4 stalks of spring onion - cut into 1 inch length
1.5 teaspoons of sesame oil
1 tablespoon of Chinese cooking wine (Shaoxing Huatiao wine)
------------
Hope you can recreate these yummy dishes in the comfort of your home. Thanks for dropping by our channel.
Please subscribe to stay tuned to our home cooking videos.
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Thanks for watching!
See you soon.
xoxo
Jamie
on behalf of Spice N' Pans
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fresh tomato sauce for fish 在 {{越煮越好}}Very Good Youtube 的最佳貼文
⬇️⬇️English recipe follows ⬇️⬇️
港式鴛鴦飯:
材料:
白飯(凍)1湯碗
瘦肉150克
雞蛋3隻
帶子、蝦仁、鱈魚150克
蕃茄2個
芝士2片
鮮奶
茄汁
處理:
1. 魚、帶子及蝦仁,清水解凍。
2. 瘦肉及蕃茄,清水洗淨,擎乾水。
3. 魚、帶子及蝦仁已解凍,清水沖洗乾淨。
4. 蕃茄,切去椗,表皮十字。
5. 煲一煲滾水,放蕃茄。
6. 豬肉切絲,放碗內。
魚,切粒,放另一個碗內。
7. 豬肉及魚調味:
a. 生粉半茶匙
b. 油1茶匙
c. 鮑魚汁半茶匙
8. 蕃茄已滾了3分鐘,倒去滾水,沖凍水,搣去皮。
烹調:
1. 中火在鑊中燒熱1湯匙油。
2. 放豬肉煎香。
3. 加入蕃茄。
4. 加入清水一杯,冚蓋。
5. 另一邊鑊,加入清水一杯。
6. 加入糖2茶匙,放魚落鑊。
7. 加入片裝芝士,熄火。
8. 加入生粉芡在蕃茄豬肉內。
9. 加入茄汁2湯匙。
10. 蕃茄汁煮至稠身,放入碗中。
11. 加入鮮奶150毫升在魚肉內煮滾。
12. 加入帶子及蝦。
13. 滾起,加入生粉芡,再煮至滾起,熄火。
14. 打勻雞蛋。
15. 中火燒熱鑊。
16. 倒入蛋漿。
17. 加入冷飯,炒勻,放碟上。
18. 平均地倒兩款已煮好的配料在炒飯上,完成。
Double flavoured fried rice (Hong Kong style):
Ingredients:
Plain rice (cold) 1 big bowl
Lean meat 150g
Eggs 3 Nos.
Scallops, shrimps, fish fillets 150g
Tomatoes 2 Nos.
Cheese 2 slices
Fresh milk
Tomato ketchup
Preparation:
1. Fish, scallops and shrimps, defrost with tap water.
2. Lean meat and tomatoes, rinse with tap water. Hang dry.
3. Fish, scallops and shrimps have been defrosted, rinse with tap water.
4. Tomatoes, cut the anchors, cut a cross on their skin.
5. Boil up a pot of water, put tomatoes.
6. Pork, get it shredded, put in a bowl.
Fish, get it diced, put in another bowl.
7. Season the pork and fish:
a. Tapioca starch 0.5 tsp
b. Oil 1 tsp
c. Abalone sauce 0.5 tsp
8. Tomatoes have been boiled for 3 minutes, pour away water. Rinse with tap water. Get them peeled.
Steps:
1. Heat up 1 tbsp oil at medium flame in wok.
2. Fry the pork well.
3. Put tomatoes.
4. Add a glass of water, cover up the wok.
5. On the other side of wok, put a glass of water in it.
6. Add sugar 2 tsp, put fish in wok.
7. Add cheese slices, turn off fire.
8. Add tapioca sauce into tomatoes and pork.
9. Add tomato ketchup 2 tbsp.
10. Tomatoes sauce has been turned thick. Put in a bowl.
11. Pour 150ml fresh milk into fish and boil it up.
12. Add scallops and shrimps.
13. Add tapioca sauce after boils up. Wait for boiling up again. Turn off fire.
14. Beat eggs well.
15. Heat up the wok at medium flame.
16. Pour egg syrup into wok.
17. Add plain rice into the wok. Fry well. Put on plate.
18. Put the 2 ingredients on top of fried rice evenly. Serve.
?鴛鴦飯 重點?
1. 紅汁 用鮮茄 加上茄汁
味道更佳 色澤更靚
2. 白汁 鮮奶 芝士
帶子 蝦 魷魚 最佳配搭
3. 白汁亦可 用罐頭湯代替
加兩塊芝士 就好正㗎喇
粥粉麵飯( 播放清單)
https://www.youtube.com/playlist?list=PLkU_SdeTtB_Q5A3Mh4IVWiSQecc_DX2Zp
我800多條片?全部可以睇曬?https://goo.gl/cuyAZa
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fresh tomato sauce for fish 在 Food Adventure Youtube 的最佳解答
FISH CUTTING SKILLS Salmon - Taiwan street food
https://youtu.be/3GT2mWCHKxM
Amazing Salmon Filleting And Cutting Skills for Sashimi
https://youtu.be/SCqi04eFVEM
How to fillet a Ginat salmon for sashimi & sushi salmon cutting skill
https://youtu.be/HcccJt36SZg
Salmon Cutting Skills How to Cut a Salmon for Sashimi and sushi
https://youtu.be/bt4YLrrfY_M
Salmon Cutting Skills 鮭魚切割技能 - How to Cut a Salmon for Sashimi
https://youtu.be/tcXqyy0AAwo
How To Fillet a Whole Big Salmon - How To Make Salmon Sashimi and Sushi -鮭魚切割技能-生魚片及壽司!
https://youtu.be/EekUA2DCesw
How To Fillet a Whole Salmon - 鮭魚切割技能 How To Make Sashimi & Sushi Series
https://youtu.be/_GWkOcuhZQg
Salmon Cutting Skills 鮭魚切割技能 How to Cut a Salmon for Sashimi
https://youtu.be/4rTMdQzsm6U
How To Fillet a Whole Salmon - How To Make Sushi Series
https://youtu.be/23SAErRyZR0
Removing flesh off a salmon - Sashimi & Sushi - street food
https://youtu.be/L47ft2d6l0w
Salmon Cutting Skills 鮭魚切割技能 How to Cut a Salmon for Sashimi Series
https://youtu.be/yVmJkUUZ_1o
How To Make Sushi Series | How To Fillet a Whole Salmon
https://youtu.be/C5rnypbak9k
How To Fillet a Whole Salmon - How To Make Sashimi Series
https://youtu.be/1LmtoHGfKXw
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