關於 pork cuts ，我們在網路上蒐集到這些相關的討論、資訊與評價

Nestled away in Labrador Park, The Three Peacocks At Labrador Park is known for having the largest outdoor live seafood BBQ buffet in Singapore.

Fashioned almost like a market where customers can pick and choose whatever seafood they fancy, Three Peacocks has an elaborate display of loads of white fish, squid, salmon fillet and lots of shellfish like white clams, gong gong, half-shell scallops, New Zealand half green mussels, crayfish, live oysters and even live mud crabs. It was certainly a feast for the eyes!

While you gorge yourself on their fresh bounty of seafood-y goodness, don't forget about their stunning selection of over 25 different cuts and marinated chicken, pork and beef. Some of the most popular choices include Korean spicy chicken, thick-cut pork belly, and Korean marinated big bone galbi. They even have a range of Wagyu cuts like chuck rolls and briskets! There are more than 20 house-made dipping sauces to give your barbecued meats a little oomph.

This is undoubtedly one buffet that you must not miss! Don’t be surprised if you see a few hens and roosters, and a beautiful strutting peacock as you make your way here.

Address: 8 Port Road, Singapore 117540
Make your reservation via http://inline.app/booking/thethreepeacocks or call +65 31292374.

Read more: https://www.misstamchiak.com/the-three-peacocks/

星期六唔好講太多掃興嘢, 說回【妖怪 ʸᵒᵏᵃⁱ, ᶜᵉⁿᵗʳᵃˡ, ᴴᴷ. ᴼᵖᵉⁿᵉᵈ ᵇʸ ˢᵘˢʰⁱ ˢᵃⁱᵗᵒ ᴴᴷ ᵍʳᵒᵘᵖ, ʷⁱᵗʰ ˢᵃⁱᵗᵒ ˢᵃⁿ ᵃˡˢᵒ ⁱⁿᵛᵒˡᵛᵉᵈ ᶠʳᵒᵐ ᵀᵒᵏʸᵒ】這邊有兩位日本九州師傅坐鎮, 還有背後 Sushi Saito 支持. 有用備長炭火燒, 但炭香味暫時今次食不太明顯住

初開業當然有好有唔好, 例如我哋也聽到其他人的經驗, 說有幾串火喉燒得不夠好. 主要係太生或者燒得不夠香. (令我諗起一開頭 Tori Sho 燒鳥 鳥匠 初開的時候也是同一個問題, 現在已經逐漸改進好了很多!)

I think we were lucky as our Grilled sticks were actually quite decent, and tasted fairly authentic Japanese, despite the chefs origins it tasted more Tokyo > Fukuoka to me in seasonings & cuts. The Negima ねぎま probably gives this clue away too.

___
Items we ordered, some we ordered or avoided due to Friends recs:

•Tsukune with Soft Cartilage $46 🌟. Good nankotsu bones texture within

•Neck $45. Our stick was Grilled better than our neighbors stick, it was visually apparent. It's decent

•Chicken Tail ぼんじり $38. This was undergrilled today, despite not looking so. The chicken tail/bum meat's aroma & taste wasn't too extracted yet

•Chicken Oysters ソリレス $60 🌟 . This cut used local HK chicken instead of Japanese chicken like some other skewers, which is expected due to the way its butchered, which fresher chicken is better & easier. Pretty enjoyable

•Chicken & Leek ねぎま $46. This was surprisingly tasteless, in both chicken & leek. Don't know what happened to it. 🙉😕 I also noticed that if u eat this in the Tasting Course, it only comes with 1 piece of Chicken (Oyster instead of Thigh) & 1 piece of leek. Which wouldn't be a ねぎま concept anymore, if ur used to this word representing the はさみ word play concept. Not the Maguro Negima interpretation 🤔

•Platinum Pork Roll with Egg $45. Done very neatly. There are a few in town serving this recipe, comparatively speaking this pork didn't carry a lot of taste & a bit dry chewy. Unfortunate, but fixable in long term..

•Manganji Pepper 万願寺唐辛子 $45 🌟

•Chicken Liver $42 🌟. For Hong Kong context its pretty decent. In HK, for chicken liver I do like Birdie's version, albeit that does taste very Kyushu/Fukuoka in style too

, etc

為食花太郎 Fafafoodblog Pampas Argentine Grill
#fafafoodblog阿根廷菜 #fafafoodblog中環
🍴alamos cabernet sauvignon 58 蚊🍷
Argentina既 cabernet飲落去幾香甜 跟住帶 d vanilla香味 好易入口 乜人都啱飲👍🏻
Platter of mix pie 118 蚊
🍴beef pie🐂
🍴chicken pie 🐥
🍴ham and cheese pie 🧀
呢個 pie真係好正 個外表似係一個好大既餃子 外皮食落帶 d油香 最正係厚得黎又好香脆 一咬開入面既餡熱辣辣 牛肉 juicy入面帶 d洋葱同辣椒 有少少懷疑仲有少少 internal organs喺入面 令到牛肉食落更爽口🐂 雞肉有 d類似免治雞肉 雞肉有口感夠彈牙有雞味🐥帶 d葱花辣椒中和肥膩感 仲有 芝士火腿都好正。芝士密度夠高 芝士味香濃🧀 再加上熱辣辣既火腿 🐷都好好食
🍴沙律 🥙
有 好多mixes lettuce🥬 新鮮 仲有爽口既 cucumberbred🥒,新鮮 juicy 既 onion 加上 juiicy 既cherry tomatoes, 🍅 croutons and house dressing 佢個 dressing 酸甜開胃 好啱配搭沙律菜 98 蚊
🍴mixed platter of cold cuts. Cheese and mixed olives 148 蚊🧀
好豐富既拼盤 有蕃茄 新鮮橄欖🫒🍅仲有兩種唔同既 ham同芝士 要黎 配紅酒一流👍🏻
🍴grande 2 people 598 蚊🐂🐷
Grilled large portion of agrentine sirloin. Ribeye beef and pork susages
好正既鐵板肉 食肉獸最鍾意 有肉味濃有口感既西冷 🐮 juicy軟林既肉眼扒 👍🏻 食落感覺大慨5 成熟 煮得剛好👍🏻 仲有豬肉腸 腸仔肉味香咸 仲帶 d辣既惹味 🐷 牛肉腸就比較煙韌彈牙 牛肉味偏濃但就冇甘咸 都好好味 鍾意既仲可以點香草醬 芥茉或者茄汁 都好好味
🍴french fries 🥔 58 蚊
好大碟薯條 整得長同粗身 🔥 而且炸得好香脆 點 d茄汁 襯下飲啤酒已經好好味👍🏻
: 🍴creamed potato 58 蚊🥔 用錫紙包住既焗薯 薯蓉 熱辣辣 點 d creamy既醬汁 醬汁好夠牛油香 而且好夠滑 帶 d香草味 正🌿
#薯蓉 #薯條 #牛扒 #肉眼 #西冷 #紅酒 #鐵板 #沙律 #牛肉 #雞批 #芝士 #麵包
Score 平均分 <8.1/10>
Taste 味道：👍🏻👍🏻👍🏻👍🏻
Present 外觀：👍🏻👍🏻👍🏻👍🏻
Decor&Hygiene 環境衞生：👍🏻👍🏻👍🏻
Value for $ 性價比：👍🏻👍🏻👍🏻👍🏻👍🏻
Service 服務：👍🏻👍🏻👍🏻👍🏻
~~~~~~~~~~~~~
#pampas
中環蘇豪伊利近街36 號地下
~~~~~~~~~~~~
#fafafoodblog #為食花太郎 #fafafoodblog中環
=====================

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若果大家想睇到多d唔同既美食
👇🏻👇🏻👇🏻👇🏻👇🏻
除左like 請做多一個步驟
[like] 左 👉🏻<追蹤中/Following> 👉🏻<搶先看/See First>
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歡迎喺唔同平台觀賞fafafoodblog
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エビをにチーズをたっぷり絡めて食べる、テンションが上がる贅沢レシピ。ホットプレートで作れるので、とってもお手軽ですよ♫
華やかな見た目はパーティーにもピッタリ！ぜひ作ってみてくださいね♫

エビロールサムギョプサル
2人分

材料：
えび（大）6尾
豚バラ肉（薄切り）6~12枚
塩・コショウ 少々
バター 20g

モッツァレラチーズ（細切り） 100g
チェダーチーズ（細切り） 100g
牛乳 100ml
片栗粉 大さじ1

作り方：

1.えびは尾をのこして殻をむき、背わたをとって腹側に5-6箇所切り込みを入れてまっすぐにする。片栗粉でもみ洗いし、しっかりと水気を拭き取る。

2.えびと豚バラ肉に塩・コショウを振る。えびに豚バラ肉を巻きつけ、手でぎゅっと握ってしっかりと固める。

3.ホットプレートにバターを置いて中火にかけて溶かしたら、(2) を並べて両面を焼く。

4.フライパンにモッツァレラチーズとチェダーチーズを入れて片栗粉をまぶす。全体が混ざったら中火にかけて、チーズが溶けてきたら牛乳を加え、チーズが溶けるまで混ぜながら温める。(3) の上にたっぷりとかけたら、完成！


Here is what you'll need!


Shrimp Roll Samgyeopsal
Servings: 2

INGREDIENTS
6 Shrimp (large)
6-12 Slices of pork belly
Salt Pepper
20g Butter

100g Mozzarella cheese (shredded)
100g Cheddar cheese (shredded)
100ml Milk
1 tablespoon Potato starch

PREPARATION
1. Peel the shrimp but leave the tail attached, remove the back and make 5-6 cuts on the ventral side to straighten it. Rinse with potato starch and wipe off any water.

2. Sprinkle salt and pepper on the shrimp and pork ribs. Wrap the pork ribs around the shrimp tightly.

3. Place the butter on a hot plate and heat it over medium heat to melt it, then line up (2) and cook on both sides.

4. Put mozzarella cheese and cheddar cheese in a frying pan and sprinkle with potato starch, mix well. Heat over medium heat, when the cheese melts add milk, and warm while mixing until everything is incorporated. Pour a generous amount of the cheese mixture on top of (3) and you're done!

5. Enjoy!

#TastyJapan

#レシピ

MUSIC
Licensed via Audio Network

⬇️⬇️English recipe follows⬇️⬇️
皮膚乾燥，潤肺潤膚湯

材料：
大白菜2棵（大約半斤）
雪耳1個
紅蘿蔔1個
菜乾1兩
馬蹄8粒
粟米1支
豬腱12兩
蜜棗3粒

處理：
1. 雪耳，清水浸20分鐘。
菜乾，清水浸20分鐘。
2. 白菜1開4，清水浸10分鐘。
3. 紅蘿蔔，去皮。
4. 馬蹄，清水沖洗乾淨，切去兩端，輕手去皮。
5. 紅蘿蔔、粟米、蜜棗及馬蹄，清水洗淨。
6. 紅蘿蔔，切一舊舊，放入煲。
7. 粟米，切細舊，放入煲
8. 馬蹄，輕手拍一下，放入煲。
9. 白菜已浸好，沖洗乾淨，擎乾水。
10. 雪耳，揸乾水，清水洗乾淨，再揸乾水。
11. 菜乾，清水沖洗幾次，揸乾水。
12. 菜乾，1開2，放入煲。
13. 雪耳，1開4，放入煲。
14. 白菜，放入煲。
15. 豬腱，在上面切幾刀，放入煲。
16. 加水落真空煲，加入清水至4升容量，煲40分鐘，焗1小時。
如果用明火煲，加入清水至4升半容量。大火滾起湯後，轉中慢火，煲90分鐘，焗1小時，就可以了。
17. 用“濃香煲湯”功能，煲40分鐘，完成。
18. 湯焗1小時，就可以飲用了。

Dry skin? Make a moisturizing soup. ??

Ingredients:
Pak choy 2 Nos. (About half catty)
Snow fungus 1 No.
Carrot 1 No.
Dried pak choy 1 tael
Water chestnuts 8 Nos.
Sweet corn 1 No.
Pork shank 12 taels
Candied dates 3 Nos.

Preparation:
1. Snow fungus, soak in tap water for 20 minutes.
Dried pak choy, soak in tap water for 20 minutes.
2. Pak choy, divide 1 pak choy into 4 pieces. Soak in tap water for 10 minutes.
3. Carrot, get it peeled.
4. Water chestnut, rinse with tap water. Cut both ends, lightly peel.
5. Carrot, sweet corn, candied dates and water chestnut, rinse thoroughly.
6. Carrot, cut in pieces, put in pot.
7. Sweet corn, cut in pieces, put in pot.
8. Water chestnut, beat lightly, put in pot.
9. Pak choy, has already been soaked well. Rinse thoroughly and hang dry.
10. Snow fungus, squeeze it. Rinse thoroughly and squeeze it again.
11. Dried pak choy, rinse it several times, squeeze it.
12. Dried pak choy, divide 1 pak choy into 2 pieces. Put into pot.
13. Snow fungus, divide it into 4 pieces. Put into pot.
14. Pak choy, put into pot.
15. Pork shank, make 4 cuts on it. Put into pot.
16. Add water into vacuum cooker, up to 4L volume of it. Cook for 40 minutes and leave it for an hour.
If the soup is to be made by gas cooker, add water up to 4.5L. Heat up at high flame. Turn to medium~low flame after boils up. Boil for 90 minutes. Leave it for an hour. Then can be served.
17. Use "porridge/soup" function, cook for 40 minutes. Complete.
18. Leave the soup in the cooker for 1 hour. Serve.

?湯水/老火湯?
(系列)播放清單?
https://www.youtube.com/playlist?list=PLkU_SdeTtB_TYB-XcaVDXmGNO0Xe6-1F6

?打邊爐?(系列)播放清單
https://www.youtube.com/playlist?list=PLkU_SdeTtB_SB9Qe-gbTP8cw7GFMnk2H8

1. 二人世界打邊爐https://youtu.be/I-GlSlyHnAQ

2. 打邊爐 材料處理https://youtu.be/2wG_Z6hvWK0

3. 火鍋材料 價錢話你知https://youtu.be/WJ24rDKBNqk

4. $69任食火鍋打邊爐 牛涮鍋https://youtu.be/p6EcSi4c0yQ

5. 打邊爐 買呢啲https://youtu.be/wXrAUk1mFaI

6.任食唔收錢 打邊爐 火鍋 自助https://youtu.be/afNdp4VdkMc

7. 霜凍警告 打邊爐 火鍋https://youtu.be/vvY_0OKUR_s

8. 胡椒豬肚湯 打邊爐 夏日火鍋https://youtu.be/saBFSICqEVY

9. 高質素 打邊爐 火鍋$79https://youtu.be/PwYm8hOdoGA

10. 冬陰功火鍋 平成咁 打邊爐https://youtu.be/LDeyAQd0stY

11. 一齊去街市買料 打邊爐 火鍋https://youtu.be/MfrKH8MLle4

有好嘢介紹(系列)
?購物?淘寶
https://www.youtube.com/playlist?list=PLkU_SdeTtB_Rc0-Un6xo46g2YT-1L1OXW

Fresh and Dried White Cabbage Soup with Pork Shank? Super Nourishing, Sweet & Delicious?

For this video, I went down to Little Sheep Hot Pot at Orchard Gateway to treat myself to over $1300 worth of premium hotpot food! Little Sheep is a hot pot-style restaurant chain that specialises in various prime cuts of meat, especially lamb. It does not offer a buffet option as many hotpot places do, but provides high-end ala carte choices for the hungry customer.

We ordered 4 different broths: a traditional herbal broth, which comprised of over 20 spices and aromatics, with numerous whole cloves of garlic floating on top and designed to eliminate any “gamey” flavour and smell from lamb; a spicy mala broth that was deep red due to a thick layer of chilli oil on top and with bits of dried chillies and Szechuan peppercorns with every ladleful; a tomato broth that was akin to a rich tomato soup and a mushroom broth that had a deep concentrated mushroom umami flavour.

Personally, I found the meat went best with the traditional broth which was wonderfully flavourful and complemented the meat well and it was worth alternating with the mala broth which had a decent kick to it but was not overpoweringly spicy. The mushroom and tomato broths seemed slightly out of place to me, though certain cuts of meat, like the beef, paired very well with them. I thought they would be better off being consumed on their own as appetisers.

The star of the feast was of course, the choice cuts of meat given, including supremely marbled wagyu beef, richly flavoured kurobuta pork and invitingly aesthetic lamb. Every piece of meat was gorgeously presented and thinly shaven, so they cooked within seconds in the simmering cauldron of ambrosial broth, with barely any chewing needed to swallow the cooked pieces. We also tried their lamb and beef kebabs which were heavily spiced and beautifully grilled on a barbeque, resulting in explosions of earthy flavour and a slight spicy note with every bite. To round off the meal, we sampled a few of their in-house drinks; Draft Denmark, a beer which was mildly flavoured and easy on the palate; winter melon tea, which was refreshingly sweet and calamansi juice that offered a sour bite for those who enjoy it.

All in all, it was a fantastic experience and I would recommend it to all whose wallet permits.

Do treat yourself to a delectable hot pot feast at Little Sheep Hot Pot!

Visit Little Sheep Hot Pot at:

One Fullerton
1 Fullerton Rd, #01-05
Singapore 049213

Orchard Gateway
277 Orchard Rd, #B1-13
Singapore 238858

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