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[ESHEEP KITCHEN REVIEW & GIVE AWAY]
CÁCH LÀM CÁ CAM NƯỚNG CHANH KAFFIR THƯỞNG THỨC CÙNG VANG TRẮNG CLOUDY BAY SAUVIGNON BLANC
/Như yêu cầu của các bạn trong post trước, mình viết nhẹ 1 chiếc review và sẽ tặng 05 chai Cloudy Bay Sauvignon Blanc cho 05 bạn may mắn để cùng thưởng thức với mình nha/
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Throwback to when Michelin 🌟 『Octavium, Private kitchen by Bombana』 did a 4 Hands Te Mana Lamb @Temanalamb & New Zealand Produce @Eatthekiwi_homedelivery Dinner with Octavium's Star Chef Silvio Armani x Frantzen's Kitchen Chef Jim Lofdahl 🙌🏻🙌🏻. This was definitely one of the best Dinners I had in 2019!
_
Amuse Bouches to Start:
•NZ Cloudy Bay Storm shell Chawanmushi with Buckwheat & Trout roes
•Trout, Autumn White Asparagus, Trout Roes & Horseradish
•Signature 'Swedish Sushi' with Venison 🦌, Crispy Lichen, Cep emulsion & Frozen Foie Gras, always a delight..
•Fermented Mushroom Consomme, Matsutake Mushroom, Chives
•Bread & Grissini by Octavium 😍
#Michelin #MichelinStar #Michelin1Star #ミシュラン一つ星 #ミシュラン #Italian #Swedish #Nordic #Food #Foodies #NewZealand #Produce #NewZealandSeafood #TeManaLamb #Lamb #Seafood #Mushrooms #Venison @ Octavium
感謝小白兔通訊～第五期封面～
李英宏 封面人物
高密度 專題
《小白兔通訊》第5期，2018年4月10日發刊。
-------------------
訂閱12期：http://news.wwr.com.tw/site/news/460
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封面人物
直直撞，靦腆又酷帥的李英宏 aka DJ Didilong專訪
高密度專題
0.01mm 的公差與綿延六十公里的黃金縱谷
在吉他手腳下的自己
超高密度的咖啡廳，和數位社群需求的交互作用 －Cafe Nomad
在你喜歡的城市、用你喜歡的生活方式生存下去－專訪9Floor Co-Living Apt. 玖樓
產地直送
Greville Records－搖滾明星最愛的澳洲墨爾本唱片行
專輯介紹
張惠妹 A-mei/A-mit / Nightcap 睡帽樂團 / 渣泥 ZANI / SHIGETO / SUUNS / RIDE and more...
現場回顧
所有人的生命都被EggPlantEgg 茄子蛋 茄子蛋攪和在一起了
RIDE 2018 台北演唱會
黑羊白羊
Achtung Baby！！跨越世代的U2經典！
副刊
逆柱 IMIRI / Urban Nomad 城市遊牧 / 書評《華麗島の鍵》
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訂閱12期：http://news.wwr.com.tw/site/news/460
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「小白兔通訊藝文友善空間」
台北市
1+1 Toghther Republic｜中山北路2段26巷10之1號2F
Caffè Le MANI 琢手咖啡｜內湖區民權東路六段234-5號
Cycle Dummies Pitstop｜松山區民生東路三段113巷6弄7號
Good Food You｜台北市中正區汀州路2段189號
homey's cafe｜台北市敦化南路一段236巷36號2樓
Mangasick｜台北市羅斯福路3段244巷10弄2號B1
Vvoo_art｜台北市松山區寶清街22號3樓
Wooso Cafe kitchen｜台北市大同區華陰街65號
Yaboo鴉埠咖啡｜台北市大安區永康街41巷26號1樓
荻達寓見 diida ART BOX｜民生東路三段130巷18弄10號
加煒電子JM-PLUS｜台北市中正區羅斯福路四段134號3樓
玖樓共生公寓｜台北市大安區溫州街86號四樓
佳佳唱片中華店｜台北市中華路一段110號3F
小木屋唱片金工雜貨店｜大安區新生南路三段76巷10號-1
藝風巷｜台北市大同區承德路三段90巷2號
角公園咖啡｜台北市大同區太原路131號2樓
混hun Coworking space｜玉門街1號 CIT台北創新中心
個體戶唱片行｜台北市羅斯福路三段297-5號3樓
薄霧書店｜台北市中正區羅斯福路三段302號3樓
微貳獨冊｜台北市大安區光復南路346巷56號
旬印 Anemos Cafe｜台北市中山區長春路311-1號一樓
離線咖啡 Offline Cafe｜台北市中正區八德路一段一號
戲台書店｜台北市中山南路21-1號（國家戲劇院內）
海邊的卡夫卡 Kafka by the Sea｜台北市中正區羅斯福路三段244巷2號2樓
永楽座｜台北市大安區建國南路二段123巷6號
水牛書店 www.buffalo1966.tw｜台北市大安區瑞安街222巷2號
浮光書店｜台北市大同區赤峰街47巷16號2樓
青鳥 Bleu&Book｜台北市中正區八德路一段一號
欒樹下書房｜台北市溫州街24號
有心咖啡 A Thoughtful Place｜台北市松山區光復北路103巷38號
BRIDGISAN 橋下大叔｜台北市中山區新生北路一段62巷16號
朋 丁 pon ding｜台北市中山區中山北路一段53巷6號
SNAPPP寫真私館｜台北市信義區忠孝東路四段553巷16弄8號1樓
河邊生活 Liv'in Riverside台北｜台北市大安區新生南路三段16-1號
小路上。｜台北市大安區羅斯福路二段77巷7號1F
in89豪華數位影院｜台北市萬華區武昌街二段89號
新北市
No. 337早餐店｜新北市泰山區明志路2段337號
小麻雀二手衣｜新北市板橋區文化路二段125巷46號
飛翔羽翼樂器行｜新北市中和區景平路317號1樓
溫叨惦惦｜新北市板橋區中山路二段330-2號11樓
九份寧靜海芳療民宿｜新北市瑞芳區九份石埤巷12號
桃園市
in89統領影城｜桃園市中正路56號
日和 . まいにち｜桃園市桃園區民富三街1號
慢食堂｜桃園市桃園區鎮三街52號
習作咖啡部｜桃園市林森路6巷37號
地下伏流Underflow｜桃園市中壢區環中東路708巷102號
新竹市
江山藝改所｜新竹市東大路二段65巷50弄11號
彌聲Mixing Studio｜新竹市東區南大路79-2號
泊藝空間 / Art-Park LOFT｜新竹市東南街167巷32號
新竹縣
或者書店｜新竹縣竹北市文興路一段123號
MR Book Cafe 月讀。書咖 ｜竹北市成功十街105號
台中市
BPM音樂工作室｜台中市大里區東明路521號
浮現音樂｜台中市龍井區新興路55巷12號
答默咖啡工作室｜台中市西屯區國安一路165號1樓
別嗆大叔 ｜台中市西區公益路119號12樓之22
感傷唱片行｜台中市西區美村路一段564巷12號
仰望書房｜台中市北區英士路140號
彰化市
The Planet星球咖啡｜彰化市中華路260號
南投縣
週日公園唱片行 ｜南投縣南投市中正路152-3號
嘉義市
Moor Room 荒屋｜嘉義市忠義街197巷1號
傲頭厝Our Town｜嘉義市西區中山路616號2F
嘉義縣
Maker Village｜嘉義縣民雄鄉三興村大學路1段168號（活動中心一樓斜角巷）
台南市
BORN 2 HER Cafe｜台南市中西區西華南街28號
DORM 1828｜台南市東區大學路18巷28號
LOLA蘿拉冷飲店｜台南市中西區信義街110號
Room335 Live Music Bar｜台南市中西區康樂街47號B1
加工廠台南店｜台南市中西區中正路33號3樓
鼓的樂器｜台南市勝利路55-4號
蜂鳥巢｜台南市中西區友愛街128號
大乱步｜台南市中西區忠孝街116巷5號
小聚｜臺南市中西區樹林街二段124號
台南文創園區｜台南市北門路2段16號
漫步日光｜台南市新營區中山路93-2號
夢劇場樂器｜台南市中西區永福路一段四號
唐恩Down House｜台南市中西區衛民街70巷28號
高雄市
LIVE WAREHOUSE｜高雄市鹽埕區大勇路11號4樓609
in89駁二電影院｜高雄市鹽埕區大勇路5-1號(駁二藝術特區c1&c2倉庫)
Parlare Coffee｜高雄市鳳山區文化西路7號
百樂門酒館｜高雄市三民區民族一路70號
三餘書店｜高雄市新興區中正二路214號
有型玩具一号館｜高雄市苓雅區忠孝二路26巷14號
叁捌地方生活｜高雄市鹽埕區五福四路226號
有。咖啡｜高雄市苓雅區四維二路126號
叁捌地方生活｜高雄市鹽埕區五福四路226號
酷麵｜高雄市新興區中正三路54-1號
同‧居 高雄With Inn Hostel｜高雄市新興區文橫一路5巷28號
曾記 TSENG's｜高雄市鼓山區華榮路401號
路人咖啡Ruh Cafe｜高雄市苓雅區四維三路217號
草舍 The Locals Inn｜高雄市左營區立文路46號
屏東縣
嗨海集會所 Hi Hai｜屏東縣恆春鎮恆南路二巷86弄49號
放空間｜屏東縣恆春鎮砂島路208號
留下旅舍｜東港鎮船頭路24-78號
花蓮市
choco choco｜花蓮市忠孝街70號
海闊天空民宿｜花蓮市秀林鄉秀林村秀林35-8
花蓮縣
紅色スペシャルSPACE｜花蓮縣鳳林鎮中山路２３號
勝利248｜花蓮縣光復鄉林森路628號
惦惦 lab:tiamtiam｜花蓮縣吉安鄉中興路345號
正當冰｜花蓮縣花蓮市中福路147號
澎湖縣
澎湖in89豪華影城｜澎湖縣馬公市同和路158號4樓
葉宛青, Yi Chun Wu, Tree Chen, 李明璁, 陳德政, 葉雲平, Infong Chen, 李嘉芳, 蔡政忠, 桑杉學, 賴佳韋, 藍祺聖, Dave Oh Yeah, 林軒朗, Shiu An Lin, 方晧宇, 宋 義威, 戴居, 黃鴻硯, 周蜜, 許瀧尹, LM Studio, Cloudy Ku 庫巧兔, 暗角咖啡, 破地獄 Scattered Purgatory, 阿飛西雅 APHASIA, Super Napkin
MUKBANG GHẸ NGÂM TƯƠNG HÀN QUỐC
#MayOfficial #mukbang #ghengamtuonghanquoc #cloudykitchen
Nguyên liệu và cách làm:
Ghẹ ngâm tương đen
1. Táo đỏ : 1-2 trái
2. Hành tây : 1 củ
3. Gừng : 1/2 củ
4. Ớt tươi : tuỳ theo độ cay của bạn
5. Tỏi : 1 nắm
6. Nước tương : ( 150ml ) mình dùng loại Tam Thái Tử của Việt Nam ( loại này ko quá mặn nên nấu lên sẽ vừa vị hơn)
7. Nước : 1 lít nước ( mình ngâm 4 con )
Nấu nước tương ở lửa vừa khoảng 40’
Ghẹ ngâm tương đỏ :
1. Lê Hàn Quốc : 1 trái
2. Tỏi : 1 nắm
3. Ớt tươi : tuỳ theo độ cay của bạn
4. Ớt bột Hàn Quốc : 5 muỗng trở lên
5. Dầu mè : 2 muỗng
6. Nước mắm : 2 muỗng
7. Gừng : 1/2 củ
8. Hành tây : 1 củ
9. Nước tương đen bạn vừa nấu : 3-4 muỗng múc canh
10. Hạt mè rang
Tuỳ theo độ nhạt hay mặn mà các bạn điều chỉnh thêm nước tương & nước nhé.
Mây rất mong sẽ nhận được sự ủng hộ và nhiều hơn những ý kiến đóng góp từ mọi người nèee. Mọi người đừng quên ủng hộ Mây bằng một Like hoặc Subscribe nhaaaa. Yêu và cảm ơn mọi người nhiềuuu.
Cả nhà đừng quên gợi ý cho Mây những chủ đề thú vị mà mọi người muốn coi ở phía dưới nhé, và bấm Subscribe sau đó Ấn chuông ? thông báo để tiếp thêm động lực cho Mây nếu có thể nhaaa..?
❤️❤️❤️
More Information About MAY:
Facebook Cá Nhân: https://www.facebook.com/Cloudy.storyy
Fanpage: https://www.facebook.com/contactmayofficial/
Instagram: https://www.instagram.com/cloudy.storyy/
TikTok: https://www.tiktok.com/@cloudy.story
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Nikujaga (Stewed Beef and Potatoes) is a very popular Japanese home cooked meal. You can be a good mom if you can cook this perfectly. hehe
You can make it with Ito Konnyaku (or Shirataki) and other vegetables (such as carrots) but simple is better!!!
---------------------------------
Nikujaga (Stewed Beef and Potatoes)
Difficulty: Medium
Time: 1hr
Number of servings: 4
Ingredients:
800g (1.8lb) Irish Cobbler potatoes
200g (7oz.) thinly sliced beef
1 (200g=7oz.) onion
400ml water
4 tbsp. sugar
4 tbsp. soy sauce
8 frozen green beans *if you like
Directions:
1. Peel and cut potatoes into 4~6 pieces, then do Mentori (plane off the corners) to prevent it from crumbling during long cooking. Soak in water for 10 minutes (to prevent from changing color & remove starch). Change water if it becomes cloudy.
2. Slice onion into bite-size wedges and separate into pieces. Cut thinly sliced beef into bite size pieces if necessary.
3. Place potatoes and onions in a pot. Add water, then put on medium.
4. When it becomes to a boil, turn down to low, and remove the foam. Then simmer on low for 3 minutes until the onions become tender.
5. Add 2 tbsp. of sugar, tilt the pot to mix (do not mix with chopsticks or a ladle or the potatoes will become mushy), then simmer on low for 3 minutes.
6. Add 2 tbsp. of soy sauce, tilt the pot to mix, then add beef little by little. *adding the seasonings half at a time will let them soak well.
7. Put on medium, then remove the foam.
8. When the meat is no longer pink, add 2 tbsp. of sugar and 2 tbsp. of soy sauce (tilt the pan to mix), then cover with Otoshibuta (drop lid) and simmer on medium low for 10 minutes. *you can taste and add a bit more soy sauce and sugar if necessary.
9. When the potatoes are cooked, tilt the pot and cook until the cooking liquid is almost gone.
10. Serve on a dish, and garnish with cooked green beans if you like.
Irish Cobbler potatoes soak the flavor very well and won't become soggy.
May Queen potatoes are okay, too.
レシピ（日本語）
http://cooklabo.blogspot.jp/2014/05/blog-post_10.html
---------------------------------
Similar dish you may want to try:
Simmered Potato Pork Roll
https://www.youtube.com/watch?v=GpunklDLlZE
Music by
YouTube Audio Library
Fortaleza
The Messenger
FYI (products I used in my videos):
http://www.amazon.co.jp/lm/R3VVDX7JZ5GYJE/?_encoding=UTF8&camp=247&creative=7399&linkCode=ur2&tag=shopping072-22
♥Original T-SHIRTS♥
http://www.youtube.com/watch?v=FFsQE0qd_4w
♥Visit my Blog to know more about ME♥
http://createeathappy.blogspot.com/
♥My Recipe Posts in Japanese♥
http://cooklabo.blogspot.jp/
http://cookpad.com/ami
http://twitter.com/alohaforever
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Oden is Japanese Hot Pot or Fish Cake Stew with assorted fish cakes. Usually it is eaten in winter with family. It is an ultimate Japanese comfort food!
You can buy a package of assorted Oden ingredients that comes with the soup base, but in this video, I will show you how to make AMAZING Dashi soup stock from scratch - Umami-rich Dashi stock is the key for delicious Oden!!!
Oden Dashi Chazuke is a MUST TRY Ochazuke after eating up the Oden ingredients :)
---------------------------------
Oden (Japanese Hot Pot) and Oden Chazuke
Difficulty: Easy but takes time
Time: 5hrs
Number of servings: 4
Ingredients:
((Oden Dashi Soup Stock)) *1800ml water + 1 tbsp. Dashi Powder is OK
2000ml water
15cm/6inch-square Kombu (kelp)
50g (1.8oz.) Niboshi (small dried sardines)
50g (1.8oz.) Hana-katsuo (large bonito flakes)
((Seasonings))
100ml Sake
50ml soy sauce
2 tbsp. Mirin (sweet sake)
2 tsp. salt
((Daikon Radish))
400g (14oz.) Daikon radish
Kome no Togijiru (is a cloudy rice water that you get when you wash rice)
((Chibita no Oden))
Konnyaku (yam cake)
Age-ball (deep fried fish cake balls)
Chikuwabu (wheat-based Japanese food item)
bamboo skewers
((Mochi-kinchaku))
2 Aburaage (deep-fried tofu pouch)
2 squares Mochi (rice cake)
4 toothpicks
((Other Oden Ingredients))
hard boiled eggs
Musubi-konbu (tied Kombu seaweed)
Hanpen (fluffy fish cakes)
any kind of Nerimono (fish cakes) as much as you like
(((Condiments For Serving))
Karashi (Japanese mustard)
Yuzukosho (Japanese chili pepper paste)
Shichimi-togarashi (seven flavor chili pepper)
Dengaku-miso (sweet miso sauce)
((Oden Dashi Chazuke))
rice
Kizaminori (finely shredded Nori sheet)
toasted white sesame seeds
Umeboshi (pickled plum)
leftover Oden soup
Directions:
((Oden Dashi Soup Stock))
1. Remove the heads and guts (which will make the stock bitter) of Niboshi.
2. Put water in a deep pot and soak Niboshi and Kombu for one hour or two.
3. Heat the pot, before it starts to boil, add Hana-katsuo, then cook on low for 2-3 minutes.
4. Remove the Dashi ingredients. Strain the Dashi soup with a clean cloth or a paper towel.
((Daikon Radish))
1. Cut Daikon radish into 2cm (0.7inch) thick round slices.
2. Use a peeler, peel the Daikon radish and do Mentori (plane off the corners) to prevent it from crumbling during long cooking. Then make cross incisions on both sides.
3. Parboil Daikon radish with Kome no Togijiru (or water with a tablespoon of rice) for 15 minutes (it makes Daikon clear colored and less bitter). Wash them with warm water and remove excess water with paper towel.
((Chibita no Oden))
1. Cut Konnyaku into triangular pieces. Parboil if necessary.
2. Pour boiling water over Age-ball to remove excess oil from the surfaces.
3. Cut Chikuwabu into appropriate sizes.
4. Put them onto bamboo skewers.
((Mochi-kinchaku))
1. Pour boiled water over Aburaage to remove the excess oil. Drain and dry with paper towels.
2. Cut Aburaage and Mochi into halves.
3. Place the aburaage on a cutting board, and trace the aburaage with cooking chopsticks to make it easy to open.
4. Open Aburaage and put Mochi in it. Use a tooth pick to tie the Aburaage to make a Mochi bag.
((Other Oden Ingredients))
1. Pour hot water over deep fried fish cakes to get rid of the surface oil.
((Oden))
1. Put the Dashi soup stock and the seasonings in a deep pot.
2. Add Daikon and bring to a boil. Turn down to low and simmer for 15 minutes.
3. Place all the prepared Oden Ingredients in the pot except Mochi-kinchaku. Cover and simmer on low for an hour.
4. Add Mochi-Kinchaku, cover again and simmer for another 10 minutes.
5. Now you can serve OR put the pot in the fridge overnight to allow the flavors to soak deep into the fish cakes. When you're ready to eat, warm up the pot.
6. Eat with a condiment of your choice.
((Oden Dashi Chazuke))
1. Put some Kizaminori, sesame seeds, and Umeboshi on a bowl of hot white rice.
2. Pour some leftover Oden soup over it.
*Do not use Donabe (clay pot) to store Oden because it may damage the pot.
↓レシピ（日本語）
http://cooklabo.blogspot.jp/2013/11/blog-post.html
---------------------------------
Music by
Epidemic Sound
Sunny Vacation 05
FYI (products I used in my videos):
http://www.amazon.co.jp/lm/R3VVDX7JZ5GYJE/?_encoding=UTF8&camp=247&creative=7399&linkCode=ur2&tag=shopping072-22
♥Original T-SHIRTS♥
https://www.youtube.com/watch?v=FFsQE0qd_4w
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Cloudy Kitchen. 7799 likes · 14 talking about this. Sweets, treats, and other food related happiness! ... <看更多>
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Nov 26, 2022 - Recipes from Cloudy Kitchen Blog by Erin Clarkson - www.cloudykitchen.com Sweets, Treats, and other food related happiness. Cloudy Kitchen is ... ... <看更多>