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Time to Detox
農曆新年無咩年拜，
不過過去一年因為疫情而增咗嘅磅，
都應該要減
食清啲，
為身體排下毒，
趁新一年重整下自己
是日菜式
蒸蕃薯
白灼椰菜
香煎餃子
Today’s Special
Steamed Sweet Potato
Boiled Cabbage
Pan Fried Gyoza Dumpling
#小寒抗疫廚房
#全部日本嘢
#到底有幾鍾意日本
#無得飛都要食
#幾時先可以再去日本買餸
FB: LitoLitoWinter
IG: LitoWinterFA
#HKG #SweetPotato #Gyoza #Dumpling #Cabbage #Detox #Vegetable #Cooking #Dinner #FoodPorn #GDay #GDayFun #Crew #cabincrew #crewlife #flightattendant #wanderlust #小寒廚房
Last weekend, @offmenutaiwan collaborated with 13 Michelin restaurants, Asia’s 50 best bars, and a fine dining dessert shop to create 13 dishes/ cocktails curated around the theme of “Heritage”! 👴🏻👨🏻🦳👱🏻♂️👶🏻
It’s honestly cool to see how each chef interpreted the theme with their own flavors and creativity!!
So honored to be part of this awesome event, thank you so much @taipeifoodie & @tatlertaiwan 🥰✨
The following is a list of the dishes that were served last weekend:
GĒN CREATIVE
57號地瓜， 栗子， 培根，魚子醬
Sweet potato, chestnut, pancetta, caviar
IMPROMPTU BY PAUL LEE
糯米血腸，番茄參巴醬，茄子，花生
Blood sausage, glutinous rice, tomato sambal, eggplant, peanut
Taïrroir
美國牛牛腱心，辣豆瓣醬，八角，月桂葉，小茴香，牛市坡貢椒
Beef shank, broad bean paste with chili Anise , Bay leaf , Cumin seed, Sichuan Peppercorn
logy
鰻魚，康提起司，巧克力，青花椒，蘑菇湯
Eel, Comté cheese, chocolate, Sichuan pepper, mushroom soup
MUME
油飯，蟹肉，烏魚子
Sticky rice, crab meat, Karasumi
JL STUDIO
刈包，伊比利豬
Gua bao, Iberico pork
LONGTAIL
鴨肝餃，陳皮，香菇，羅望子上湯
Foie gras dumpling, dried tangerine, shiitake, tamarind superior stock
大三元酒樓
白蝦，金棗，布里歐麵包
Shrimps, kumquats, brioche
T+T
春雞，薑黃飯，咖哩
Chicken, turmeric rice, homemade curry
EMBERS
春雞腿，筍絲，蛋黃醬
Sugar-smoked chicken leg, bamboo shoots, egg yolk sauce
HUGH LAB
草莓，雪莉酒醋，酸梅
Strawberry, sherry vinegar, salty dried plum
ROOM by Le Kief
野薑花，芭樂，雪松
Ginger lily, guava, Taiwan cedar wood
WA-SHU+1
馬告琴酒，檜木威士忌，蜂蜜，檸檬，九層塔
Makao gin, hinoki whisky, honey, lemon, Taiwan basil
📮劍南路站
📌 T.R Bar & Kitchen, 4F, No. 200號, Zhifu Road, Zhongshan District, Taipei City, 10491
☎️ (02) 3518-7777
👯 Tag a friend below!! 👇👇👇
#️⃣ Taipeieater
#2eat2gether #taipeieater #taipeieats #taipeifood #taipeifoodie #beautifulcuisines #finedining #michelinguide #popdaily #hotelindigo #michelinstar #michelin #finedininglovers #offmenu #offmenutaiwan #tatler #hotelindigotaipeinorth #popyummy #yummyday #台北美食 #內湖美食 #大直美食 #台北景點 #捷運美食 #台北大直英迪格酒店 #米其林 @ 台北大直英迪格酒店 Hotel Indigo Taipei North
Weekends start early with @tablescapesg lavish 9-course Weekend Set ($98 nett) curated by Executive Chef Armando that is meant for 2 but definitely can fill 3-4 pax to the brim.
Highlights include :
Appetizers
❤️ Octopus Salad with celery and a bright lemon dressing
❤️Pan Seared Duck Foie Gras finished with pear william compote and a balsamic gastrique on buttery housebaked brioche
❤️Housemade Beef and Veal Meatballs in Tomato Sauce.
Mains
❤️ Italian Potato Dumpling, Tomato Sauce and Mozzarella
❤️a Josper Oven- baked Fish Fillet with garlic, capers, white wine, cherry tomatoes and black olives
❤️Roast Pork Belly Roulade served with roasted potatoes and grilled vegetables
And not to forget ending the meal on a sweet note with the Chocolate Praline Cake!
Available every Friday to Sunday, 11.30am to 2.30pm, and 6pm to 8.30pm – with one day advance order
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#singapore #yummy #love #sgfood #foodporn #igsg #グルメ #instafood #gourmet #beautifulcuisines #onthetable #sgeatout #cafe #sgeats #f52grams #sgcafe #feedfeed #foodsg #savefnbsg #sgblog #sgpromo #musttry #weekends #desserts #sgrestaurant #sghotel
Hello friends! Today we're going to share with you how to make the crispy and golden Belgian fries and the most classic sauce andalouse.
Frites are the most famous and popular snack in the world, but are far more than just a snack in Belgium, it’s a national Belgian symbol. Even Though people called it “French fries”. But believe it or not, these golden brown and crispy fries might be a Belgian creation.
In this video, we are going to tell you the secret to making the perfect Belgian fries. There is no fancy skill to make these crispy fries, the only tip is double-fried. So easy, right? By the way, once the fries are ready to golden perfection, don’t forget to try the most classic sauce with it. We strongly recommend sauce andalouse, which is a mix of peppers, mayonnaise, tomato paste, also the most famous topping with fries in Belgium. Let’s get started.
📍 Please follow me on Instagram: https://www.instagram.com/sweetdumplingofficial/
📍 Welcome to follow me on FB: https://www.facebook.com/sweet.dumpling.studio/
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How to make Belgian Fries and Sauce Andalouse
📍 Ingredients
☞ For fries
large potato 1, about 260~280g
salt 1g
sunflower oil or any deep-frying oil
☞ For Sauce andalouse
mayonnaise 125g
salt 0.8g (about ⅛ tbs)
tomato paste 14g (about 1 tbs)
onion 9g (about 1tbs)
red pepper 9g (about 1tbs)
green pepper 9g (about 1tbs)
fresh lemon juice 4g (about ½ tbs)
📍 Instructions
☞ For Sauce Andalouse
1. Chop red pepper, green pepper and onion finely.
2. In a medium bowl with mayonnaise, add the tomato paste, black pepper, salt, chili powder, finely chopped onion, red pepper, green pepper and lemon juice, then mix all the ingredients together. Cover with plastic wrap and place in the fridge for at least one hour.
☞ For fries
3. Brush and rinse potatoes under cool water, then peel the skin and dry it in a clean dish towel.
4. Cut the potatoes into discs in 1cm thickness, then cut the discs into fries into 1cm squares.
5. Wash them in cold water two or three times until the water just becomes clear.
6. Dry them with a towel or kitchen paper until they are completely dry.
7. Pour the oil in a deep fryer and when the temperature reaches 150°C, fry the potatoes for 3 minutes.
8. Take the fries out of the fryer and transfer them into a baking tray which is lined with kitchen paper. Let the kitchen paper absorb the excess oil. Let the fries cool down for about 20 minutes.
9. Reheat the fryer to reach 190°C, and fry the fries for 2-3 minutes or until they are crispy and golden.
10. Take them out of the oil. Sprinkle it with salt. Serve with Sauce Andalouse.
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Chapter:
00:00 opening
00:34 Ingredients
01:27 How to make sauce andalouse
03:29 prepare potatoes
06:10 first fry
08:40 final fry
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#BelgianFrites
#FrenchFries
#SauceAndalouse
おうちで居酒屋気分になれる！
いま流行ってる『ネオ居酒屋』でエモーショナルな雰囲気に♡
レトロなメロンソーダは大人から子供まで人気のドリンク。
幅広い年代で楽しめるレシピです！ぜひ、作ってみて下さいね♪
ネオ居酒屋レシピ3品
■メロンクリームソーダ
2人分
材料：
炭酸水 400ml
メロンシロップ 100ml
レモン汁 小さじ2
バニラアイス 適量
さくらんぼ缶 お好みで
氷 適量
作り方：
1.グラスに氷を入れ、メロンシロップ、レモン汁を入れる。
2.炭酸水を静かに注ぐ。
3.バニラアイスをのせ、さくらんぼを飾る。
■ポテトチップス入り！ガーリックポテトサラダ
2人分
材料：
じゃがいも 2個
玉ねぎ 1/4個
半熟卵 1個
ポテトチップス 60g
マヨネーズ 大さじ3
酢 小さじ2
おろしにんにく 小さじ1/2
粗挽き黒コショウ 少々
塩 少々
作り方：
1.じゃがいもは一口大に切る。玉ねぎは薄切りにし、塩もみして水気を絞る。
2.耐熱ボウルにじゃがいもを入れ、ふんわりラップをかけて600Wの電子レンジで4分加熱する。
3.熱いうちにフォークでつぶし、酢、マヨネーズ、にんにく、塩、粗挽きコショウを加え混ぜる。
4.玉ねぎを加え、さらに混ぜる。
5.保存袋にポテトチップスを入れて粗めに砕き、(4)に加えさっと混ぜる。
6.器に盛り付け、粗挽き黒コショウをふり、半熟卵をのせたら、完成！
■キムチチーズ餃子
2人分（10個分）
材料：
餃子の皮 10枚
キムチ 50g
長ねぎ 1/4本
ごま油 小さじ1
ピザ用チーズ 30g
サラダ油 適量
作り方：
1.キムチ、長ねぎはみじん切りにする。
2.ボウルに(1)、ごま油、ピザ用チーズを入れ、混ぜ合わせる。
3.餃子の皮の中心に(2)をのせ、縁に水をつけ、ひだを作りながら包む。チーズがはみ出ないようにとじ目をしっかり押さえる。
4.フライパンに多めの油を入れて熱し、温まったら(3)を入れ、両面きつね色になるまで揚げ焼きにする。
5.油をきって取り出し、器に盛り付けたら、完成！
===
NEO Tavern Recipe 3 Items
◆Melon-soda float
Servings: 2
INGREDIENTS
400ml carbonated water
100ml melon-flavored syrup
2 teaspoons lemon juice
Some vanilla ice cream
Some canned cherries
Some ice
PREPARATION
1. Put ice into a tall glass. Add melon-flavored syrup and lemon juice.
2. Pour sparkling water into the glass.
3. Place a scoop of vanilla ice cream and put some cherries on top.
4. Enjoy!
◆Garlicky mashed potatoes with potato chips
Servings: 2
INGREDIENTS
2 potatoes
1/4 onion
1 soft boiled egg
60g potato chips
3 tablespoons mayonnaise
2 teaspoons vineger
1/2 teaspoon grated garlic
Some salt and black pepper
PREPARATION
1. Cut potatoes into bite-sized pieces. Slice onion thinly. Rub salt onto onion slices, then squeeze out water.
2. Put potato pieces in a heat-proof bowl. Wrap the bowl with a food wrap. Microwave for 4 minutes at 600w.
3. Mash potatoes while hot. Add vinegar, mayonnaise, garlic, salt, and pepper. Mix well.
4. Add onion slices into (3).
5. Crush potato chips in a zipper bag. Add into the bowl (4).
6. Place the mashed potatoes on a plate. Season with some black pepper. Place a soft boiled egg on top.
7. Enjoy!
◆Kimchi cheese dumplings
Servings: 2 (10 dumplings)
INGREDIENTS
10 dumpling wrappers
50g kimchi
1/4 leek
1 teaspoon sesame oil
30g shredded cheese
Some vegetable oil
PREPARATION
1. Chop kimchi and leek.
2. Mix (1), sesame oil, and shredded cheese in a bowl to make filling.
3. Place the filling (2) on the center of a wrapper. Apply some water on the edge of the wrapper. Fold and pinch to seal.
4. Heat vegetable oil in a pan. Place dumplings (3) and cook until both sides are golden.
5. Transfer dumplings to a plate.
6. Enjoy!
#TastyJapan
#レシピ
MUSIC
Licensed via Audio Network
焼き小籠包のレシピをご紹介します！
生地も手作りで、本格的でお店のような美味しさを実現させました♪
ぜひ作ってみてくださいね。
焼き小籠包
12個分
材料：
■生地
薄力粉 90g
強力粉 30g
ベーキングパウダー 小さじ1/2
塩 ひとつまみ
砂糖 ひとつまみ
ごま油 小さじ1/2
ぬるま湯 70ml
■鶏スープ
熱湯 50ml
粉ゼラチン 3g
鶏ガラスープの素（粉末）小さじ1
■具
豚ひき肉 120g
長ねぎ 1/3本
しいたけ 1個
Aおろししょうが 小さじ1/4
Aおろしにんにく 少々
Aしょうゆ 小さじ1
Aオイスターソース 小さじ1
Aごま油 小さじ1
A砂糖 少々
片栗粉（打ち粉用）適量
万能ねぎ（小口切り）適量
からし 適量
酢 適量
しょうゆ 適量
コショウ 適量
作り方：
1.鶏スープの材料をすべて混ぜ、冷蔵庫で冷やし固める。
2.生地を作る。ボウルに薄力粉、強力粉、ベーキングパウダー、塩、砂糖を入れ、菜箸でぐるぐる混ぜる。真ん中を少しくぼませてぬるま湯、ごま油を入れて菜箸でぐるぐる混ぜる。粉っぽさが無くなって、ぽそぽそしてきたら押さえるようにしてまとめる。
3.調理台に出し、伸ばして折りたたむを繰り返しながらこねる。表面が滑らかになってきたらボウルに入れ、ラップをして30分寝かせる。
4.具を作る。長ねぎ、しいたけはみじん切りにしてボウルに入れ、豚ひき肉、Aを加えて粘りがでるまでよく混ぜる。(1)を取り出して包丁で刻んでボウルに加えて混ぜ、12等分に分ける。
5.まな板と麺棒に片栗粉をひき、(2)の生地を取り出す。直径3㎝くらいの棒状にし、12等分に切る。
6.1個ずつ作っていく。切り口に上にし、手のひらで軽く押さえてから麺棒の端を使って伸ばす。左手で生地を左に回転させながら麺棒で伸ばす。真ん中を厚めに直径8㎝くらいに伸ばす。（いびつな形でも大丈夫）
7.まな板の上に包んでいく。生地の周囲に水をつけ、真ん中に(4)をスプーンでのせ、(4)にかぶせるように生地の1ケ所ををつまむ。親指をはずさずにひと差し指でひだを寄せながらつまむ。1周したらきゅっとねじって閉じる。これを12個作る。
8.フライパンにサラダ油を引いて(7)を並べる。蓋をして中火で5分焼く。裏に焼き目がついたら、水80mlを加えて蓋をして弱火で10分焼く。蓋を取って強火で水分を飛ばす。
9.器に万能ねぎをしき、焼き目を上にして器に盛る。辛子と酢こしょうや酢しょうゆを添える。
Grilled Dumplings
Servings: 12
INGREDIENTS
-Dumpling dough
90g Flour
30g Bread flour
1/2 teaspoon Baking powder
1 pinch Salt
1 pinch Sugar
1/2 teaspoon Sesame oil
70ml Luke warm water
Potato starch
-Chicken stock
50ml Hot water
3g Powdered gelatin
1 tablespoon Chicken glass soup base
-Filling
120g Minced pork
1/3 Japanese leek
1 Shiitake mushroom
A 1/4 teaspoon Grated ginger 1/4
A Grated garlic (to taste)
A 1 teaspoon Soy sauce
A 1 teaspoon Oyster sauce
A 1 teaspoon Sesame oil
A Sugar
Potato starch (for dusting)
Spring Onion
PREPARATION
1. Mix all chicken broth ingredients and chill in the refrigerator to harden.
2. Make the dough. Put flour, bread flour, baking powder, salt and sugar in a bowl and mix them with chopsticks. Make a small hole in the middle and pout in the lukewarm water and sesame oil, mix well with chopsticks. When most of the dry ingredients are gone, knead with your hand until everything is fully incorporated.
3. Place the dough into a countertop and knead while stretching until the dough is smooth and bouncy. Put the dough ball in a bowl, cover with plastic wrap and let rest for 30 min.
4. Finely chop the green onions and shiitake mushrooms, put them in a bowl, add minced pork and A ingredients, and mix well until sticky. Chop the chicken broth gelatin into small pieces, add to the filling mixture and mix gently. Divide into 12 equal parts.
5. Sprinkle potato starch on a cutting board and place the dough (3) on top, stretch into a cylinder shape of about 3cm of diameter and cut into 12 equal parts.
6. Take each of the dough pieces and press with your hand and using a rolling pin shape into a circle. Use your left hand to rotate and stretch the dough while using the edge of the rolling pin to roll and flatten the edges. Knead the center of the dough circles thicker while stretching the edge until you have a circle of about 8cm in diameter. (It doesn’t have to be a perfect circle)
7. Place the dough circles into a cutting board, soak the edges with water so the dough will stick to itself. Place the filling in the center and pinch the dough edges while rotating and folding with your thumb, once you have closed the dumpling pinch and twist the dough folds to securely seal it. Make 12 dumplings.
8. Pour vegetable oil in a frying pan and add the dumpling. Cover and bake on medium heat for 5 minutes. When the bottom of the dumplings has browned, add 80ml of water, cover and bake on low heat for 10 minutes. Remove the lid and use high heat to evaporate any water that is left.
9. Put the chopped spring onions in a plate and serve the dumplings on top with the grilled side facing up. Serve with mustard, vinegar and pepper, or with vinegar and soy sauce.
10. Enjoy!
#TastyJapan
#レシピ
MUSIC
Licensed via Audio Network
potato dumpling 在 60 Chateau Mini Potato Dumpling Recipes ideas - Pinterest 的推薦與評價
Gnochhi Recipes and Pasta recipes using our mini dumplings instead. See more ideas about recipes, potato dumpling recipe, mini potatoes. ... <看更多>