關於 steak with cheese on top ，我們在網路上蒐集到這些相關的討論、資訊與評價

The concept of Private Dining has been all the rage in Penang in recent months- the novelty experience and excitement waiting for the Chef to dish out their expertly crafted dishes. Yè Yàn Private Dining & Bar 夜宴 is one of the latest spots where you can enjoy your Private Dining experience in town. The menu is constantly changing and there is no fixed theme, the Chef brings out the best he could on the day (depending on the supply sources). There are 2 different types of pricing- the RM108 is a 3-course meal for walk-in diners whilst the RM128 is a 5-course menu with possible add-ons; the premium add-ons has a wide range and could cost up to RM688 (expect to see Iberico Steak, Wagyu Beef, Atlantic Cod etc), a minimum 3 days booking in advance is required. On top of the Private Dining menu, Yè Yàn offers a big Cocktail menu too.

[Starter] Pan Seared Scallop with Honey Caviar
[Starter] Smoked Salmon
[Salad] Tuna Tataki with White and Green Asparagus
[Soup] Tomato Soup with Saffron Tomato Consommé Jelly and Cheese Cracker
[Main] Signature Seaweed Salmon
[Main] Australian Wagyu M5
[Dessert] Home-made Apple Pie
Roku Gin (Rm 38)
Pink Lady (Rm 38)
Orange Island (Rm 38)
Subject to 10% Service Charge
Address: 20-C, Lorong Abu Siti, 10400, Georgetown, Penang.
Business Hours: 5:30 pm to 12 am. Closed on Mondays.
Contact Number: 6017- 458 1249

Full article would be made available on Ken Hunts Food real soon!

Japanese A5 Wagyu Beef below $20? It sounds too good to be true, but it’s a reality here at Syohachi Wagyu Hamburg at One Raffles Place.

The fast casual farm-to-table restaurant imports its meats directly from the acclaimed Hidakami Ranch in Miyagi Ken, Japan, and specialises in firing up wallet-friendly top-grade wagyu beef patties that emits juicy flavours with every bite.

The Syohachi Japanese A5 Wagyu Hamburg Steak Set ($16.50) comes with a side of salad and Japanese steamed rice. The Beef Toastie Set ($10.70) is tasty enough on its own but for a truly indulgent experience, add on some cheddar cheese and egg omelette!

#中環 <121BC>
多謝朋友請我食這頓超級豐富的pre-聖誕晚餐😳 非常非常美味，每一道菜都極有水準！餐廳門口有點隱蔽難找，我們到了附近，要打電話問路才找得到😂 打開正門，就彷彿走進了一個古色古香的意式地下酒吧。
Australian Wagyu Flat Iron, Champignons, Anchovy Butter🥩 本餐廳名物，果然好食得瘋了!😍 煎得嫩嫩的澳洲和牛，配上蘑菇和anchovy牛油。惹味得令人喪失理智，只想繼續一口一口的食落去🤤
另外還叫了Pan-fried Brussel Sprouts, Honey Mustard, Pancetta🥓和Wild Boar Ragu Pappardelle🍝 都好好食！尤其brussel sprouts令人耳目一新：除了配上煙肉，方形的半透明狀物體原來是芝士！整個配搭無懈可擊🤩
An early Christmas dinner at @121bchongkong. Everything was delicious, and here I am craving for that succulent steak again🤤 Location is a little hidden; we actually had to call them to ask for directions before successfully finding the entrance😂 Love how the interior reminded me of a classic Italian tavern/enoteca.
Australian Wagyu Flat Iron, Champignons, Anchovy Butter🥩 The signature item here. MUST ORDER🤯 Tender, juicy steak paired with fragrant mushrooms. You can also adjust saltiness in every bite by tweaking how much of the anchovy butter you spread on top🤩
Also ordered the Pan-fried Brussel Sprouts, Honey Mustard, Pancetta🥓 & Pappardelle, Wild Boar Ragu, Kale, Pecorino🍝 The brussel sprouts deserve a shout out because it was delicious beyond comprehension too. The translucent little cubes are actually cheese, which helps add just the right amount of pungency to the dish😍

煮込みハンバーグのレシピのご紹介です！
今回は、肉だねに旬の春キャベツを混ぜました♪
シャキシャキ食感とハンバーグの肉汁がマッチして最高に美味しいです♡
春キャベツが美味しい時期にぜひ作ってみてくださいね！

チーズin煮込みハンバーグ
2個分

材料：
■ハンバーグ
合い挽き肉　400g
キャベツ（3cm角ざく切り） 200g
ベーコン（粗みじん切り）2枚
にんにく（みじん切り）1片
塩　小さじ1/2
粗びき黒コショウ 少々

スライスチーズ（モッツァレラ） 4枚
シュレッド・モッツァレラチーズ　少々
オリーブオイル　大さじ1

■トマトソース
カットトマト缶　400g
赤ワイン　200ml
しょうゆ　小さじ2

パセリ（みじん切り） 適量

作り方：
1.フライパンにベーコンを入れて弱火にかけ、脂が出てくるまで炒める。

2.にんにくを入れてさっと炒めたらキャベツを加える。塩（少々・分量外）を ふって、キャベツがしんなりするまで炒めて火からおろし、バットなどに入れて冷ましておく。

3.ボウルに合い挽き肉、塩、粗挽き黒コショウを入れて、白っぽくなるまでよくこねたら、(2)を加えて混ぜ合わせる。

4.スライスチーズの上にシュレッド・モッツァレラチーズを散らし、上からさらにスライスチーズを重ねる。手前から奥にきつめに巻いて半分に切る。

5.(3)を半分に分けて(4)を2つずつのせ、チーズがはみ出ないように成形する。

6.フライパンにオリーブオイルを入れて中火で熱し、(5) を並べて両面に焼き色をつける。　

7.トマトソースの材料を加えて軽く混ぜ、蓋をしめて10分煮込む。

8.ハンバーグを取り出し、ソースを軽く煮詰めて完成！



Here is what you'll need!


Spring Cabbage Cheese in Stewed Hamburger
Servings: 2

INGREDIENTS
■ Hamburger
400g Ground meat (beef and pork)
200g Cabbage (cut in 3cm squares)
2 pieces Bacon (chopped)
1 clove Garlic (chopped)
1/2 teaspoon Salt
Coarse black pepper

4 slices Cheese (mozzarella)
Shredded mozzarella cheese (as needed)
1 tablespoon Olive oil

■ Tomato sauce
1 400g Can chopped tomatoes
200ml Red wine
2 teaspoons Soy sauce

Parsley

PREPARATION
1. Place bacon in a frying pan, heat over low heat and fry until it starts to release fat.

2. Add garlic to the pan and give it a quick fry, then add cabbage and sprinkle with a bit of salt, cook until the cabbage is tender, remove from heat, and put in a vat to cool.

3. Place the ground meat, salt and coarsely ground black pepper in a bowl and knead well until it becomes whitish, then add (2) and mix.

4. Sprinkle shredded mozzarella cheese on top of a slice of cheese and place another slice of cheese on top. Wrap it tightly into a roll and cut it in half.

5. Divide (3) in half and put two pieces of the rolled cheese in each, warp the meat around the cheese to make a patty that completely surrounds the cheese.

6. Pour olive oil in a frying pan and heat it over medium heat. Place (5) side by side to brown both sides.

7. Add the ingredients for the tomato sauce, mix gently, close the lid and simmer for 10 minutes.

8. Take out the hamburger steak and let the sauce cook for a little longer. Serve the hamburger topped with the sauce and sprinkle with a bit of parsley to complete!

9. Enjoy!

#TastyJapan

#レシピ

MUSIC
Licensed via Audio Network

子供のころからの夢が現実に♫
ジューシーな肉、溢れるチーズ！思わずかぶりつきたくなっちゃう！
規格外のボリューム満点チーズインハンバーグ、ぜひ作ってみてくださいね！

巨大チーズインハンバーグ

10人分

材料：
■ハンバーグ
合挽き肉 1kg
カマンベールチーズ 500g
玉ねぎ（みじん切り） 1個
卵 2個
パン粉 60g
牛乳 100ml
塩 小さじ1
ナツメグ 小さじ1
コショウ 小さじ1/2

■デミグラスソース
デミグラスソース缶 1缶（290g）
水 100ml
ケチャップ 大さじ4
中濃ソース 大さじ3
バター 15g

パセリ 適量

作り方：
1.オーブンは180℃に予熱しておく。

2.ハンバーグを作る。フライパンにサラダ油（大さじ1）を引いて中火に熱し、玉ねぎを加えて炒める。あめ色になったら火からおろして粗熱を取る。

3.ボウルに合挽き肉、塩、コショウを加えて粘りが出るまで練り混ぜる。

4.(2)、卵、パン粉、牛乳、ナツメグを加えてさらに練り混ぜる。

5.天板にクッキングシートを広げる。手にサラダ油（分量外）をつけ、(4)を数回に分けて手に取り、直径20~25cm大の円盤状に成形する。中心にカマンベールをのせ、上からも残りの肉だねをのせて形を整える。

6.180℃に予熱したオーブンで50-60分焼く。（焦げそうな場合は途中でアルミホイルを被せる。）

7.デミグラスソースを作る。フライパンにデミグラスソース缶、水、ケチャップ、中濃ソースを入れてかき混ぜ、火にかける。煮立ったら弱火にし、とろみがついたらバターを加えて溶かし混ぜる。

8.皿にハンバーグをのせ、デミグラスソースをたっぷりかけ、パセリを散らしたら、完成！

---

Giant cheese hamburg

Servings:for 10 people

INGREDIENTS
■ Hamburger steak

1kg Ground meat
500grams Camembert cheese
1 Onion, chopped
2 eggs
60 grams Breadcrumbs
100 milliliters Milk
1 teaspoon Salt
1 teaspoon Nutmeg
1/2 teaspoon Pepper
1 can (290 grams) Demi Glace sauce
100 milliliters Water
4 tablespoons Ketchup
3 tablespoons Medium thick sauce
15 grams Butter

Parsley to top

PREPARATION
1. Preheat the oven to 350 ̊F(180˚C). 。

2. Make the hamburger. Put vegetable oil (1 tablespoon) into a frying pan at medium heat, add onions and fry. When they become translucent, remove them from the fire.

3. In a bowl add minced meat, salt and pepper and knead until sticky.

4. Add the cooked onions, eggs, breadcrumbs, milk, and nutmeg. Knead until incorporated.

5. Place baking parchment into an oven tray. Sprinkle with vegetable oil, take (4) in several steps, and shape it into a disk with a diameter of 20 to 25 cm. Place the Camembert cheese in the center and shape the rest of the meat on top.

6. Bake for 50-60 minutes at 350 ̊F oven. (If it seems to burn, cover it with aluminum foil.)

7. Make the sauce. Pour the can of Demi Glace sauce, water, ketchup and Medium thick sauce in a frying pan, stir on medium heat. When it starts to boil lower to low heat.

8. Place the hamburger on a plate, top with the sauce and sprinkle the parsley.

9. Enjoy!
#TastyJapan #レシピ

MUSIC
Licensed via Audio Network

⬇⬇English recipe follows⬇⬇
氣炸鍋芝士比目魚：
材料：
比目魚2件
芝士1塊
生粉

處理：
1. 魚用清水解凍，清除內臟，輕手揸魚身，擎乾水，廚紙索乾。
2. 放少許鹽及黑椒在魚上面。

烹調：
1. 用180度預熱氣炸鍋3分鐘。
2. 預備生粉，每塊魚都沾上生粉。
3. 打開氣炸鍋，掃油在底盤上。
4. 放魚入去，掃少許油在魚身上。
5. 第1轉，用180度氣炸10分鐘。
4. 反轉比目魚，掃油上面。
5. 第2轉，用180度氣炸5分鐘。
6. 完成第2轉，放芝士在魚上面。
7. 用200度氣炸多1分鐘，完成，上碟。

Airfrying flounder:

Ingredients:
Flounder pcs
Cheese 1 pc
Tapioca starch

Preparation:
1. Defrost the fish with tap water. Remove the intestines. Squeeze the fish gently, hang dry, and dry with kitchen towel.
2. Spray little salt and pepper on the fish.

Steps:
1. Preheat the airfryer at 180 C for 3 minutes.
2. Prepare tapioca starch. Each slice of fish should be totally dipped in tapioca starch.
3. Brush some oil on the airfryer rack.
4. Put fish into the rack, brush some oil on the fish.
5. Airfry at 180 C for 10 minutes in the first round.
6. Brush some oil on fish after flipping over the fish.
7. Start the second round, 180 C airfry for 5 minutes.
8. The second round completed, put cheese on top.
9. Airfry at 200 C for 1 more minute, completed, serve.
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