關於 pork collar dish ，我們在網路上蒐集到這些相關的討論、資訊與評價

To be completely honest, when I first arrived at Samsen, I was not very impressed. It is located on the edge of Wan Chai, so not the most convenient place. It was hot and there was no noticeable air-con and the seating was very cramped even for HK standard. Sure, the ambience is completely on point and totally reminds me of those tiny purveyors of street food in Bangkok but when the food arrived, my first impressions were completely shattered and I finally understood why people would literally line up the hill to enjoy the offerings here. We ordered some drinks to start and while the Coconut & Soy Milk (HKD52) was nice, I highly recommend the Mango & Passionfruit Ice Drink (HKD58). It was genuinely fruity without being overly sweet and the mango and passionfruit tastes are perfectly balanced. The Fried Marinated Pork Collar (HKD68) is not your typical Thai styled pork collar. It came with a roasted tomato and chilli dipping sauce and was surprisingly juicy and not oily at all despite being deep-fried. The Chopped Duck Salad with Fresh Thai Herbs (HKD118) was for me, the highlight of the night. The “salad” was impeccably seasoned and the combination of the different herbs and spices totally transported me to Thailand. The tender meat was mixed with crispy pork rinds which, when eaten with the iceberg lettuce gave such a refreshing feeling. And last but not least, the signature dish of Samsen - The Wagyu Beef Soup Noodle (HKD138). The dark aromatic soup is very rich and I can definitely appreciate the many hours of preparation that has gone into it. The noodles are also heaped with 3 styles of meat - Beef Brisket, Beef Ball and Wagyu Beef Slices which were all exquisite. They were all very “beefy” in flavour and each had their own distinct mouthfeel - a wonderful end to a weekday dinner. Despite my initial thoughts, I can now definitely see why this place has been named as a Michelin Bib Gourmand restaurant.

📍Samsen @samsenhk
G/F, 68 Stone Nullah Lane, Wan Chai
灣仔石水渠街68號地下

#foodvibessyWanChai #foodvibessy灣仔

"甘" 一刀肥燶叉燒, the actual name as printed. This BBQ Charsiu is slightly ambiguous to explain, as it doesn't explain much on the Menu, I believe Chef Fung 馮 wanted to keep it half a Trade Secret 😜. But here are some facts for your digestion:

•It actually is Spanish Iberico Pork 西班牙黑豚!
•Price, HKD$150 a bargain
•It comprises of 2 Cuts per Dish ~ 第一刀, a limited 1st Cut from near back of neck & collar, used to be a secretive cut in the past as it doesn't make commercial volume sense, but a few restaurants began sourcing this recently. 2nd Cut is from the Pig's Collar or Chuck.
•The Kam's 肥燶叉 Concept usually uses a squarish Belly cut if you have had it before, especially when that's more a historical Guangzhou cut. But at this shop, the muscles are changed. Chef is very skilled and detailed with his cooking, even down to his Plum sauce for the Goose...
•The Fatty top carries a Thin, Crispy Maltose Skin layer on top, a sensation associated with this particular BBQ method, more ubiquitous in Guangzhou or South-East Asia.
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Definitely a Top 🔝 Charsiu in Hong Kong by any means, in fact some people consider this the best Charsiu in Hong Kong currently (it's Top 3-5 for me, but there's many criterias that u need to draw a Spider Chart 🕸 to really rate accurately! )
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Last Photo is also another leaner, cheaper 西班牙豚肉叉燒 cut. If you ask the staff they will prob say there's only 1 Spanish option 😂. But just talk to Chef Fung directly if you want the truth.. @ 甘棠燒鵝

被CNN譽為「世界上最好吃的韓國烤肉」－ Maple Tree House 楓樹韓式烤肉

＂任何一種愛，都不比對美食的熱愛真切。＂

第一次來訪，跟姊妹吃完立刻預約母親節訂位，好喜歡料理、裝潢、服務都非常到位的楓樹！

我們點的是楓樹的商業午餐，價格約350-550不等，另有精緻副食可供選擇，當然也有無限續的小菜盤與胡麻醬沙拉．提供時間是周一至周五的中午時段．文字化菜單如下：


商業午餐 菜單 Lunch Set Menu

🔸主餐 Main Course

📍秘製醬燒醃豬梅花 套餐 Marinated Pork Collar Set、
📍厚切松阪豬 套餐 Pork Jowl Set、
📍櫻花豬五花 套餐 Pork Belly (Sakura) Set、
📍石鍋拌飯 套餐 Hot Stone Bowl Bibimbap Set、
📍韓式醬淋雪花牛 套餐 Beef Short Plate Set、
📍PRIME 韓式秘製醬醃 牛背肩 套餐 Prime Maple Aged Bulgogl Set、
📍帶骨牛小排 套餐 LA Kalbi Set、
📍牛骨湯 套餐 Jumbo Galbitang Set

以上套餐均附大醬湯／泡菜湯＋紫米飯

🔸副食 Side Dish

📍蔬菜拌飯 套餐 Veggie Bibimbap Set、
📍海鮮煎餅 Seafood Pancake、
📍石鍋烘蛋 Hot Stone Steam Egg、
📍石鍋泡菜烘蛋 Hot Stone Kimchi Steam Egg、
📍韓式乾拌麵 Spicy Bibim Cold Noodle、
📍韓式炒冬粉 Japchae、
📍韓式湯冷麵 Cold Noodle Soup、
📍泡菜冷米麵 Kimchi Cold Noodle Soup



我們選擇的是韓式醬淋雪花牛套餐、厚切蔥版豬套餐，副食為海鮮煎餅與韓式湯冷麵．

What we ordered for main today were Beef Short Plate Set and Pork Jowl Set; and for the side were Seafood Pancake and Cold Noodle Soup.

➡ Maple Tree House 楓樹 韓國烤肉 ⬅

📍 台北市光復南路585號
📍 (02)8780-9222
📍 12:00-0:00
📍 線上訂位：https://goo.gl/CeYs1o

___

IG：Loweisj
👉🏻 https://instagram.com/loweisj
⬆️⬆️⬆️歡迎追蹤

Sarah Chang Lowei Chang

張媽媽【香茅豬扒】簡單易煮，越式風味，超好食! 請Like我的Video同訂閱我的頻道呀! 如喜歡的話，請分享給朋友家人。謝謝。貼堂 hash tag mamacheungcooks 上Facebook 同Instagram!

Mama Cheung's "Lemongrass Pork Chop" with a delicious homemade Vietnamese dipping sauce! Hope you will make some at home and hash tag your dish “mamacheungcooks” on Instagram & Facebook! Give me a thumbs up and subscribe to Mama Cheung YouTube channel.

#張媽媽 #香茅豬扒 #mamacheungcooks

4人份量 Serves 4
材料 Ingredients
300克梅頭豬扒 300g Pork collar
四粒紅蔥頭 4 shallots
三粒蒜頭 3 garlic cloves
三條香茅 3 lemongrass sticks
紅椒一隻（不辣的） 1 non spicy red chilli
300克一條青瓜 300g cucumber

醃豬扒調味料：
魚露1½湯匙 1½ TBS Fish sauce
黑椒碎半茶匙 1/2 tsp black pepper
黑糖1½湯匙 1½ TBS brown sugar

生粉水： Potato starch water:
一湯匙生粉 1 TBS potato starch mix with 3 TBS water
加3湯匙水開

醬汁材料： Dipping sauce:
魚露四湯匙 4 TBS fish sauce
兩湯匙白開水 2 TBS water
三湯匙醋 3 TBS vinegar
青檸汁兩湯匙 2 TBS lime juice
指天椒三隻 3 birds eye chilli
1½湯匙蒜蓉 1½ TBS chopped garlic
1½湯匙白糖 1½ TBS sugar

更多推介食譜 Recommended recipes:
焗豬扒飯 Baked Pork Chop Rice https://youtu.be/ey_BZHLltJY
豬肉鬆 豬肉酥 Pork floss https://youtu.be/MJZFhccUpEI
麻婆豆腐 Mapo Tofu https://youtu.be/bWJC70d6AC0
咕嚕肉 Sweet and sour pork https://youtu.be/XH_oYIw-s6k
椰子雞湯 Coconut Chicken Soup https://youtu.be/Yiwu7h82GGA

EDITED:
首先係度補充返小小，始終呢個炒即食麵方式係小弟一路以來嘅做法，如果成份入面有任何覺得唔啱嘅地方，例如調味方面各位可以因應自己喜好更改，最後都多謝有contribute comment 嘅觀眾，又各位交流先可以有進步空間:)
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今集找數先，整個網友之前有提議過嘅豬頸肉炒出前一丁，豬頸肉係我認為慢煮肥肉中嘅極限今集就講下其實慢煮有啲咩唔缺點，同埋針對嘅補救方法。順便公布埋送慢煮棒嘅得獎者 :)

最近實在太多嘢做，出片要慢番少少 . 我哋下集整咖喱魚蛋 :)

This recipe is suggested by one you, it's a local fast food dish in HK called Thai Style Pork Joul with Fried Instant Noodles, will be doing with sous vide and let me take this opportunity to share limitation of sous vide to you, and the corresponding make up method. And also with this chance to announce the sous vide give away winner :)

Sorry for the slow upload, it's a busy time for me recently. And will be making Local Curry Fish Balls next time :)


材料：
豬頸肉 1件
香茅 1條
青檸葉 2片
紅蔥頭 1個
蒜頭 2瓣
南薑 1件
辣椒仔 2條
豉油 2湯匙
老抽 1湯匙
魚露 2湯匙
白胡椒粉 1茶匙
芫茜蔥 1條
出前一丁 2包
銀芽 $6

Liang Xi Mei makes a special guest appearance to judge the ultimate CNY cooking showdown between Papa Chong and Lee Teng! Will Papa Chong reign supreme, or will Lee Teng take over his throne?

哎哟，真的是伤脑筋哦！梁细妹抽空出席这一集的《庄爸爸庄大厨》，来品尝一下李腾和庄爸爸的拿手年菜。在这场“年菜大比拼”，你觉得哪个年菜会受到评审梁细妹的青睐？

Guests:
Lee Teng - https://instagram.com/leeteng0530/
Jack Neo (as Liang Xi Mei) - https://instagram.com/jackneock/

Special Thanks: Metro SG

Venue Sponsor: The Eureka Cooking Lab

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Prawn Rolls 虾枣:

Preparation Time: ~ 20 minutes
Cooking Time: ~ 20 minutes
Total Duration: ~ 40 minutes
Serving Size: 6 Pax

Ingredients:
Filling:
1) Tofu skin – 1 large sheet
2) Fresh prawns, chopped – 250g
3) Minced pork – 250g
4) Water chestnuts, peeled and diced – 250g
5) Shallots, diced – 100g
6) 1 carrot, diced
Marinade:
1) Soy sauce – 1 teaspoon
2) Pepper – a few dashes
3) 2 eggs, beaten
Others:
1) Canola oil (for frying)
2) Mandarin orange oil (as dipping sauce)
3) 1 cucumber, sliced or chopped into bite-sized chunks (for serving)
4) 1 head of lettuce, chopped (for serving)

Instructions:
1) Mix the chopped prawns, minced pork, diced water chestnuts, diced shallots, and diced carrots together in a bowl. Marinate the mix with the eggs, soy sauce, and a few dashes of pepper for 20 minutes.
2) Cut the tofu skin into approximately 10x10cm pieces and wrap each tofu skin with the fillings you have mixed in the bowl.
3) Cook the wrapped rolls in canola oil on low heat first until the rolls are cooked, then add more canola oil and fry the rolls on medium-high heat until they are crispy. Serve rolls with cucumbers and lettuce to wrap.


Taiwanese Sesame Wine Chicken:

Preparation Time: ~ 15 minutes
Cooking Time: ~ 20 minutes
Total Duration: ~ 35 minutes
Serving Size: 3 Pax

Ingredients:
1) Sesame oil – 4 tablespoons
2) Ginger – Approx. 20 slices
3) Whole chicken, cut to small pieces
4) Rice wine – ¾ cup
5) Water – 2 cups
6) Light soy sauce – 1 tablespoon
7) Wolfberries, pre-soaked – 1 tablespoon
8) Pork collar, sliced – 200g

Instructions:
1) Heat sesame oil in wok on medium heat. Add ginger and stir-fry briefly until fragrant. Add chicken pieces and stir fry until they are cooked on the surface.
2) Add rice wine and water. Cover with lid and simmer for 15 minutes. Top up with more water if required.
3) Add light soy sauce to taste (optional).
4) Add pork collar and wolfberries. Simmer briefly.
5) Garnish dish with coriander. Serve with mee sua or steamed rice.

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18 Howard Road #09-05 Novelty BizCentre
Singapore 369585