關於 hong kong noodles soup recipe ，我們在網路上蒐集到這些相關的討論、資訊與評價

Mapo Tofu Tsukemen 麻婆豆腐つけ麺 【縁屋 Enishiya, Hong Kong. From Hokkaido】Quite Spicy & bit of fragrant numbness from the Tofu, it's no secret that it often takes a Japanese style shop to nail Sichuan recipes right 👈🏻, even if this brand does 🦐 Hokkaido Prawn 北海道蝦拉麵 ramen. Some of the best native Sichuanese or Japanese-Sichuan chefs are all in Japan...

However this recipe as a whole doesn't combine well, the Tofu pieces are broken up when u dip & mix the ramen noodles in 💔🍜😂. *Sister shop in HK side #大門食堂 has a more normal, non-tsukemen 麻婆豆腐らーめん soup ramen instead. Where the Tofu's are actually on top & makes more inherent sense!

ทำเองตั้งแต่เส้นยันวัตถุดิบทุกอย่าง! ร้านบะหมี่เอกมัยสุดชิค “หยวน หมี่ ปัง เปา” สูตรเด็ดต้นตำรับฉบับฮ่องกง ส่งต่อจากรุ่นสู่รุ่น ครองใจลูกค้ามานานนับหลายสิบปี
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มากินที่นี่ไม่มีกังวล ทางร้านมีมาตรการความปลอดภัย โดยจะวัดอุณหภูมิก่อนเข้าร้าน พร้อมมีเจลแอลกอฮอล์ไว้บริการ และจัดสรรค์โต๊ะเก้าอี้ให้นั่งห่างกัน 2 เมตร หายห่วงได้เลยค่ะ
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บรรยากศร้านสุดจ๊าบสีสันสดใสเป็นกันเอง ไม่ว่าจะมื้อไหนก็แวะมาฝากท้องได้ พลาดไม่ได้กับพระเอกประจำร้าน
🍜 “บะหมี่เกี๊ยวหมูแดง/หมูกรอบ” (ราคา 60-70 บาท) เส้นบะหมี่ทำมือสดใหม่สูตรประจำครอบครัวส่งต่อจากรุ่นสู่รุ่น ตกหลุมรักไปกับเนื้อสัมผัสเหนียวนุ่ม และตัวเส้นบะหมี่ขนาดเล็กอันเป็นเอกลักษณ์ จัดเต็มมาพร้อมเครื่องแน่น ๆ ทั้งเกี๊ยวคำอวบอั๋น หมูแดงสูตรเฉพาะ และหมูกรอบทำเองของทางร้าน
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เมนูต่อไป
🍜 “บะหมี่เกี๊ยวต้มยำ” (ราคา 70-80 บาท) เขาก็ไม่น้อยหน้าเช่นกัน! จัดจ้านไปกับพริกขี้หนูสด มะนาวแท้ และตัวแม่อย่างพริกคั่วเองหอม ๆ ของทางร้าน เสิร์ฟพร้อมน้ำซุปร้อน ๆ เคี่ยวข้ามคืนรสหวานกลมกล่อมธรรมชาติ หอมเตะจมูกด้วยวัตถุดิบอย่างปลาหมึกแห้ง และขิงที่แตกต่างไม่เหมือนใคร จานนี้ไม่จำเป็นต้องปรุง เพราะรสชาติลงตัวอยู่แล้วบอกเลย!
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ส่วนใครที่ยังคงหลักรักกับเกี๊ยวแป้งบางไส้แน่นกันไม่เลิก งั้นเราขอเชิญมาฟินกันต่อ กับเมนูเกี๊ยวอีกสองแบบสองไตล์ ทั้ง
🥟 “เกี๊ยวน้ำ” (ราคา 70 บาท) สุดละมุนในน้ำซุปรสกลมกล่อม พร้อมหมูแดงหอมกรุ่น และ
🥟 “เกี๊ยวทอด” (ราคา 70 บาท) เหลืองทองกรอบไส้หมูสับล้น ๆ ถ้าเลือกไม่ถูกก็จัดมาลองทุกเมนูเลยเป็นไง
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ฟินกันไปเลยกับ “หยวน หมี่ ปัง เปา” ร้านบะหมี่เกี๊ยวทำมือ สูตรเด็ดจากฮ่องกง! อิ่มท้องแล้วก็อย่าลืมรักษาสุขภาพกันด้วยนะจ๊ะ ถ้าใครไปกินที่ร้านไม่ได้ กดสั่ง LINE MAN เลย! จัดส่งถึงที่ ~
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🍜 : หยวน หมี่ ปัง เปา
📍 : เอกมัย ซอย 2 บริเวณเวิ้งตรงข้ามปาร์คเลน พร้อมบริการที่จอดรถ
📞 : โทร 061-635-5988
🛵 : สั่ง LINE MAN ได้ที่นี่! 👉🏻 https://bit.ly/3c8xFRk
⭐️ : ดูพิกัด และ รีวิวเพิ่มเติม 👉🏻 https://www.wongnai.com/restaurants/338661th
Homemade from line to all raw materials! Chic Ekamai Noodle Restaurant "Yuan Mee Bang Pao" the original recipe in Hong Kong Edition. Passed on from generation to generation to customer's heart for tens of years.
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Come to eat here. There is no worries. The shop has safety measures to measure the temperature before entering the shop. Ready to have alcohol gel for service and allocate table, chairs to sit 2 meters apart. No worries.
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The atmosphere is very colorful and friendly. No matter what meal it is, you can stop by. I can't miss it with the actor in the shop.
🍜 "Red pork dumplings / crispy pork" (Price 60-70 baht) freshly made noodles. Family recipe. Passed on from generation to generation. Fall in love with sticky, soft and unique small noodles. It's full of machines. both dumplings. Cuddle Red Pork. Specific recipe and crispy pork. Made by the shop.
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Next menu
🍜 "Tom yum dumplings" (Price 70-80 baht). They are not less! Let's eat fresh chili, Authentic Lemon and mother like roasted peppers. Serve with hot soup overnight. Sweet, smooth, smooth, natural fragrant, kick your nose with dried squid and ginger. Different and unique. This dish doesn't have to be cooked because it tastes perfect. Let me tell you!
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For those who still love with some dumplings, full of fillings. Then we invite you to enjoy two types of dumplings, two styles.
🥟 "water dumplings" (Price 70 baht) super smooth in the soup with red pork, onion and
🥟 "fried dumplings" (Price 70 baht) Yellow, gold, crispy pork fillings, full of minced pork. If you can't choose, try every menu. How about it?
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Enjoy "Yuan Mee Bang Pao" hand made noodle restaurant. Great recipe from Hong Kong! Feel full and don't forget to stay healthy. If anyone can't eat at the shop, click to order line man! Delivery to the location ~
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🍜: Yuan mee bang pao
📍: EKAMAI SOI 2, wen area, opposite park lane with parking service.
📞: Tel. 061-635-5988
🛵: order line man here! 👉🏻 https://bit.ly/3c8xFRk
⭐️: see more coordinates and reviews 👉🏻 https://www.wongnai.com/restaurants/338661thTranslated

【永順食店 Wing Shun, Yuen Long, HK 🇭🇰】is voted by many Hong Kong Foodies & local Magazines as the indisputable No.1 best Satay Beef Noodles 沙爹牛肉蟹王麵 HKD $31 + 🍳🍜! The Beef was natural & chunky, the Satay/Sate sauce base had some chiliness, perfect Satay sauce intensity in both Soup & Beef sauce, it also has a grinded peanutty fragrance 🥜, one of its more praised attributes. It is definitely within Top 3 in my books! Personally I prefer 半島冰室沙嗲牛麵 as the No. 1 sophisticated recipe, and some other shops have their own micro twists. Here it tastes closest to Kennedy Town's 誠記! Nom 😍
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Separate story, initially around 50+ Years ago 'THIS' particular shop was responsible for importing in #蟹王麵 from Japan ( #イトメン #イトメンの蟹王麵 #香港限定 #1968年発売 ), which actually preceded the Demaeicho 出前一丁 boom movement in HK, and is said to be a better noodle hence commands another $2 premium! You can tell from this piece of History alone, that this shop is not bloody joking when they try to make the best Cha Chaan Teng Noodles & Rice dishes, talk about dedication since Half a Century ago 😅🙊🤞🏻🤞🏻~!!

For this video, we headed down to Tsui Wah to complete a 4.5kg Braised Pork Instant Noodle Challenge! Tsui Wah is a Hong Kong “Cha Chaan Teng” (tea restaurant) restaurant located scenically at Clarke Quay, offering a medley of Hong Kong and Western-inspired cuisine. It closely resembles a Western café in terms of price and food offerings for those unfamiliar with this concept.

Ever-present in Hong Kong cafés, instant noodles dishes served in restaurants may come as a surprise to foreigners, but Hong Kong chefs have evolved and dressed up the humble instant noodles to a delicious yet affordable feast. Tsui Wah is an exemplary version of this trend, serving up their signature Kagoshima-style Braised Pork Noodles. It is plated simply with thick, meaty chunks of pork ribs covered in a brown sauce atop a standard portion of instant noodles, alongside a bowl of fish soup. The dish came from a Japanese chef sharing a recipe of how Kagoshima natives slow-cook their tougher bits of pork, but with a Hong Kong twist.

For my challenge, I was served 12 portions of their Braised Pork Instant Noodles, coming up to around 4.5kg of pork and noodle goodness. The pork was slightly cartilaginous, but had a commendable meat ratio.

It was superbly tender, reminiscent of perfectly cooked pork ribs, while the braising liquid used gave it a deep umami flavour that was undoubtedly compounded during the long cooking process. The noodles were flawlessly al dente, light and springy with a good bite. The sauce used on the noodles were the same as the pork’s, giving it a similar deep umami flavour. The sauce is a secret recipe but I was told Japanese soy sauce and miso are used in it.

Finally, the soup was an unexpected treat, with a crisp and clean flavour of a good fish stock. It was slightly peppery and clear, and served as sublime palate cleanser after the heaviness of the braised pork.

As is common for my challenges, as a single portion, the dish would be a perfect lunch treat for yourself. However, at 12 portions and the overwhelming richness of the pork, it became a struggle to complete towards the end. Regardless, I strongly recommend this dish if you have a hankering for some upgraded instant noodles and braised pork. Tsui Wah also serves many other Hong Kong dishes that might appeal to you.

Do visit Tsui Wah for your Braised Pork Instant Noodles fix!

Visit Tsui Wah at:

Clarke Quay
3 River Valley Rd #01-03
Singapore 179020

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⬇⬇English recipe follows⬇⬇
大地魚粉雲吞麪：
材料：
雲吞12隻
生麪2個
蝦殼8隻
韮黃2條

調味料：
大地魚粉1茶匙

處理：
蝦殼用鹽乸1分鐘，去除雪味及腥味，然後用清水沖洗乾淨。

烹調：
1. 煲滾1升水，水滾後放蝦殼。
2. 另一邊煲滾水，水滾後，放雲吞，收中慢火，煮5分鐘。
3. 蝦殼湯滾起後，收中慢火，滾10分鐘。
4. 韮黃切粒。
5. 雲吞煮了5分鐘，擎乾水。
6. 蝦殼湯隔去殼，只要湯。
7. 1升蝦湯，加入1茶匙大地魚粉，攪勻，然後轉最慢火，煮1分鐘。
8.再煲滾一煲水，放生麪，養散麪餅，當煲邊起細泡，就要夾起麪上碟。
9. 在麪上加入雲吞，再加入大地魚粉湯，加入韮黃，完成。

Wonton noodle in dried flounder powder soup:

Ingredients:
Wonton 12 Nos.
Alkaline noodles 2 Nos.
Shrimp shells 8 Nos.
Chives 2 slices

Seasoning:
Dried flounder 1 tsp
powder

Preparation:
Season shrimp shells with cooking salt for 1 minute to remove unpleasant smells and tastes, then rinse thoroughly.

Steps:
1. Heat up 1L of water, put shrimp shells into pot.
2. Use another pot, boil wonton in hot water for 5 minutes.
3. Turn to medium low flame when shrimp soup has been boiled up. Boil for 10 minutes.
4. Dice the chives.
5. Hang dry when wonton has been boiled for 5 minutes.
6. Get rid of shrimp shells from the soup. Only soup has to be retained.
7. Mix well 1 tsp dried flounder powder with 1L shrimp soup, then turn to low flame, cook for 1 minute.
8. Boil up another pot of water, put noodles inside, pick up noodles on plate when it becomes chewy and small bubbles coming up at the edge of the pot.
9. Put wontons, dried flounder powder soup and chives on top of noodles. Serve.
包雲吞 咁容易
https://youtu.be/_RvuDa60PBY

懷舊狗仔粉https://youtu.be/-DLKxfiNLkI

蒜蓉煙肉意粉https://youtu.be/y7qVCqjp3Rs

自家製 ?甜品糖水?特色小食?咖哩
https://www.youtube.com/playlist?list=PLkU_SdeTtB_QpH2ff0e37WtCe30Du7eO7

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This is a basic chicken broth that you can easily make and stash it in your freezer so that you can use it any time you want. Instead of using chicken bones, Roland found chicken feet can make much more flavourful broth for your dishes. You can use this broth for your hot pot chicken soup base, chicken stock for your soup or any other dishes. If you are making a big batch of chicken stock ahead in time, consider freezing them in different volume i.e. 500ml for your soupy dishes or pour them in an ice cube tray so that you can use them in small amount.


See the ingredient list below for your easy reference.

We hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.

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Ingredients:
Makes about 1.5L of chicken stock

1 stalk of spring onion
1 bulb of garlic - skin on
1 tablespoon of white peppercorn
1kg of chicken feet
1.5L of water (for pressure cooking) (If you're cooking this over the stove, use 1.75L of water as some of the water will evaporate - apologise that Roland said 1.45L in the video)

Pressure cook for about 30 mins. For stove top cooking, bring the water to a boil then simmer for 45 mins to an hour.

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If you like this recipe, you might like these too:

10 MIN EASY Thai Glass Noodles w/ Prawns Recipe 泰式冬粉虾
https://www.youtube.com/watch?v=F1oPAXfXuLI&t=40s

Secret Revealed! Super Crispy Chinese Prawn Fritters 炸虾球 Crispy Prawn (Shrimp) Ball Recipe
https://www.youtube.com/watch?v=lKyP-3RClt8&t=94s

How to cook Hong Kong Crispy Garlic Shrimp - Typhoon Shelter Fried Prawns 避风塘炒虾 Chinese Prawn Recipe
https://www.youtube.com/watch?v=Q7FOlkXFuBg&t=80s

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