Hi fellow homecooks! Thank you for showing so much love to the 3 dish 1 soup series :) The next episode will be coming out tomorrow 12 noon! Yes! It will be up tomorrow afternoon.
Here's a sneak peek into one of the dishes, [Stir Fried Mixed Veg with Hoisin Sauce - 海鲜酱炒菜]. Stay tuned for the full episode tomorrow~
Follow and turn on your notification if you haven't already done so, stay cookin~!
#meatmensg #meatmensgrecipe #meatmen #singapore #food #foodie #leekumkee #homecooking #meat #chinesefood #chinesefoodrecipe #asianfood #foodrecipes #recipes #simple #shiok #delicious
同時也有14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...
「3 veg 1 soup」的推薦目錄:
- 關於3 veg 1 soup 在 The MeatMen Facebook 的最讚貼文
- 關於3 veg 1 soup 在 Macaueat 澳門美食 Facebook 的精選貼文
- 關於3 veg 1 soup 在 Tonylamfood Facebook 的最佳解答
- 關於3 veg 1 soup 在 Spice N' Pans Youtube 的最讚貼文
- 關於3 veg 1 soup 在 Ah Chan’s Kitchen 阿泉上菜 Youtube 的最佳貼文
- 關於3 veg 1 soup 在 Qistin Wong TV Youtube 的最佳貼文
- 關於3 veg 1 soup 在 3 Dishes 1 Soup Episode 3 – 三菜一汤 - YouTube 的評價
- 關於3 veg 1 soup 在 3 Dish and 1 Soup - 三菜一汤 - YouTube 的評價
- 關於3 veg 1 soup 在 3 Dish and 1 Soup - 三菜一汤Episode 6 - YouTube 的評價
- 關於3 veg 1 soup 在 3 Dish and 1 Soup Episode 2 – 三菜一汤 - Pinterest 的評價
3 veg 1 soup 在 Macaueat 澳門美食 Facebook 的精選貼文
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.
3 veg 1 soup 在 Tonylamfood Facebook 的最佳解答
#抵食大份多國菜式素食
Appetizer
紅火龍果無花果 伴 無花果黑醋/ 四喜烤麩
Dragon Fruit Quinoa Salad, Served with Fig Balsamic Dressing/Baked Bran
先有頭盤,一些開胃小菜,簡單也醒神。
Handroll
蘆筍素香鬆苜宿芽手卷/ 香芒牛油果苜蓿芽手卷
Asparagus & Alfalfa Sprout Hand Roll, Avocado, Mango & Alfalfa Sprout Hand Roll
The staff told us to eat these 2 hand rolls soon to avoid taste change. Veggie hand rolls were less rich in taste.
接下來是兩款手卷,值得一提的是,店員提醒我們要盡快吃,免得風味起變化,但是和一般肉食日式手捲相比,感覺是欠了一些層次感。
Soup
週打黃耳桃膠忌廉湯/ 太子參黃耳馬蹄花菇燉湯
Golden Tremell & Peach Resin Chowder, double-boiled ginseng, Shiitake mushroom & Golden Tremella Soup
Chowder soup was creamy and thick because of the Milk. But I guess some vegetarians may not like a milky soup. Another one was a Chinese styled soup. Lots of ingredients inside but without lean meat, it tasted lighter than an ordinary one.
忌廉較想像的濃厚,相信是加了奶的緣故,但最堅決的素食者可能不會接受;另外一款是中式湯,即使欠缺了瘦肉,但味道用料也足夠,味道較清。
雅 ‧悠蔬食
Leisurely Veggie
尖沙咀金馬倫道48號中國保險大廈3樓B號舖
Shop B, 3/F, China Insurance Building, 48 Cameron Road, Tsim Sha Tsui
#食評 #食べ歩き #食べるの好きな人と繋がりたい #食記 #食べ物 #foodblogger #foodie
#vegansofig #veganfoodshare #veggies #veggie #veganlifestyle #veg
#dragonfruit #dragonfruits #dragonfruitinspired #tropicalfruits #tropicalfruitsalad #quinoa #quinoabowl #quinoasalad #fig #balsamic #balsamicvinegar #bakedbrand
@ 雅。悠蔬食
3 veg 1 soup 在 Spice N' Pans Youtube 的最讚貼文
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.
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Thanks for watching!
See you soon.
xoxo
Jamie
on behalf of Spice N' Pans
3 veg 1 soup 在 Ah Chan’s Kitchen 阿泉上菜 Youtube 的最佳貼文
Made your own vegetarian Tom Yum soup without onion & garlic. Check out how to make veg. Thai Chilli paste and veg. fish sauce too !
Ingredients:
Vegetable stock
1.5L water
1pcs daikon radish
1 or 2 coriander roots
(Use vegetable stock as Tom yum base)
Tom yum soup
1L vegetable stock
2 stalks lemongrass
4-5pcs galangal
2-3 baby corn
1 tomatoes
4-5pcs straw mushroom
3-4pcs oyster mushroom
2-3pcs bird’s eye chillies
5-6pcs kaffir lime leaves
2-3 tbsp vegetarian Thai chili paste
https://youtu.be/pvTc4Roo4T4
1-2 tbsp vegetarian fish sauce
https://youtu.be/6r3n-yWik1g
1/4 bowl lime juice
3 veg 1 soup 在 Qistin Wong TV Youtube 的最佳貼文
【素食第64道】親子烹飪素食蔬食料理「純手工糖醋鰻魚」│亲子烹饪素食蔬食料理「糖醋鳗鱼」
材料:
1.秀珍菇
2.洋菇
3.芋頭
4.香菇
5.毛豆
6.鳳梨片
7.植物油
8.水
9.麵粉
10.紅蘿蔔
11.海苔片
調味料:
1.番茄醬
2.白胡椒粉
3.貳砂
4.鹽
5.白醋
作法:
1.先將秀珍菇、洋菇、香菇、毛豆、芋頭、紅蘿蔔先行清洗過。
2.再把秀珍菇撕成條狀,芋頭削皮切片,洋菇、香菇、紅蘿蔔切片狀。
3.電鍋放入兩杯水,芋頭片放入盤中,再將盤子放入電鍋中蒸熟蒸軟。
4.蒸好的芋頭片,再拿一支湯匙,將芋頭片搗成泥狀。
5.三大匙麵粉加三大匙水,攪拌均勻成麵糊。
6.拿一片海苔片,將頂部放置芋頭泥(如影片所示),再捲成小圓柱體,底部塗麵糊,黏起來(如影片所示)。
7.將捲好的小圓柱體,切成八小段,再放入鍋中炸至略微金黃色,再撈起。
8.鍋中留一點植物油,再放入調味料番茄醬、白胡椒粉、貳砂、鹽、白醋炒香。
9.炒香之後,放入秀珍菇、洋菇、香菇、毛豆、紅蘿蔔均勻炒香。
10.再放入兩杯水煮滾,最後放入炸好的素鰻魚、鳳梨片,均勻加熱炒香,即完成。
【素食第64道】亲子烹饪素食蔬食料理「糖醋鳗鱼」
材料:
1.秀珍菇
2.洋菇
3.芋头
4.香菇
5.毛豆
6.菠萝片
7.植物油
8.水
9.面粉
10.红萝卜
11.海苔片
调味料:
1.西红柿酱
2.白胡椒粉
3.贰砂
4.盐
5.白醋
作法:
1.先将秀珍菇、洋菇、香菇、毛豆、芋头、红萝卜先行清洗过。
2.再把秀珍菇撕成条状,芋头削皮切片,洋菇、香菇、红萝卜切片状。
3.电饭锅放入两杯水,芋头片放入盘中,再将盘子放入电饭锅中蒸熟蒸软。
4.蒸好的芋头片,再拿一支汤匙,将芋头片捣成泥状。
5.三大匙面粉加三大匙水,搅拌均匀成面糊。
6.拿一片海苔片,将顶部放置芋头泥(如影片所示),再卷成小圆柱体,底部涂面糊,黏起来(如影片所示)。
7.将卷好的小圆柱体,切成八小段,再放入锅中炸至略微金黄色,再捞起。
8.锅中留一点植物油,再放入调味料西红柿酱、白胡椒粉、贰砂、盐、白醋炒香。
9.炒香之后,放入秀珍菇、洋菇、香菇、毛豆、红萝卜均匀炒香。
10.再放入两杯水煮滚,最后放入炸好的素鳗鱼、菠萝片,均匀加热炒香,即完成。
★芭樂媽其他影片★
【素食第63道】親子烹飪素食蔬食料理「鐵板豆腐」│亲子烹饪素食蔬食料理「铁板豆腐」│Vegetarian Hotplate Tofu
https://youtu.be/vADVPNeMy2c
【素食第62道】親子烹飪素食蔬食料理「客家小炒」│亲子烹饪素食蔬食料理「客家小炒」
https://youtu.be/jglzDxbrslI
【素食第61道】親子烹飪素食蔬食料理「酥炸花枝圈」│亲子烹饪素食蔬食料理「酥炸花枝圈」
https://youtu.be/O1ygsn8z6EE
【素食第60道】親子烹飪素食蔬食料理「馬來西亞椰漿飯」│亲子烹饪素食蔬食料理「马来西亚椰浆饭」
https://youtu.be/OWpT0QTbc6k
【素食第59道】親子烹飪素食蔬食料理「馬來西亞咖哩飯&長豆煎餅」│亲子烹饪素食蔬食料理「马来西亚咖哩饭&长豆煎饼」
https://youtu.be/Tr3C6M9NWqY
【素食第58道】親子烹飪素食蔬食料理「紅燒冬瓜&薑絲冬瓜」│亲子烹饪素食蔬食料理「红烧冬瓜&姜丝冬瓜」
https://youtu.be/PV8vdqirm1g
【素食第57道】親子烹飪素食蔬食料理「四喜烤麩」│亲子烹饪素食蔬食料理「四喜烤麸」│Four Lucks With Bran Dough │Kau-Fu
https://youtu.be/DSD1w4krc-o
【素食第56道】親子烹飪素食蔬食料理「玉米豆腐羹」│亲子烹饪素食蔬食料理「玉米豆腐羹」│Tofu Sweet Corn Soup
https://youtu.be/HAkcV6IbO3I
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蔡阿嘎
Ryuuu TV / 學日文看日本
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記得按頻道訂閱按鈕右邊的小鈴鐺,這樣才不會錯過每部影片哦!
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