關於 skin dessert ，我們在網路上蒐集到這些相關的討論、資訊與評價

Truly enjoyed this Signature Kahwin Curry Fish Head from @potlucksingapore which is a concept under Soup Restaurant. The curry fish head is fresh, tangy and comes with sides such as beancurd ring roll and fish skin which is actually quite shiok for dipping into the curry gravy. This is part of the Signature Menu for 4 pax which includes Tiger Prawn Roll, Braised Cabbage with Mushroom, Fried Chicken Wings, Sambal Sotong, steamed rice, dessert of the day and drinks.

From now till 30 Sep, enjoy 40% off ($80.58 U.P. $134.30) their Signature Menu for 4 pax when u order online at https://potluck.oddle.me or dine in at promo price of $80 nett.

Potluck by Soup Restaurant
IMM, #01-101A, 2 Jurong East Street 21, Singapore 609601.

#sgeats #singapore #delicious #food #igsg #sgig #exploresingapore #eat #sgfoodies #gourmet #yummy #yum #sgfood #foodsg #burpple #bonappetit #instagood #eatlocal #delicious #sgrestaurant #sgmakandiary #savefnbsg #whati8today #sgpromo #curryfish

*SPECIAL DEAL* Enjoy 35% OFF original retail price of mooncakes when you shop at https://bit.ly/IHGmooncakes. Valid until 12 September 2021, not applicable to mooncake bundles.

Beautiful is the word most commonly used to describe InterContinental Singapore's gorgeous Snow Skin Mooncakes. The lovely Secret Garden collection promises four exclusive flavours of traditional and floral teas. It includes:
🌸 Japanese Matcha Green Tea Paste & Osmanthus
🌸 Rose Flower Tea Truffle with Pistachio
🌸 Oolong Peach with Black Sesame
🌸 Earl Grey Baileys Cream Truffle

Man Fu Yuan’s array of baked mooncakes are also out to win over hearts and palates. This year, all eyes are on newcomer Red Bean Tangerine Paste with Single or Double Yolk, which is inspired by the Chinese dessert and handcrafted by Executive Chef Eric Neo.

Order from https://bit.ly/IHGmooncakes or call 6825 1131 to enquire.

最近在研究米布丁，由於顧問了一間飯糰店 🍙

正是夏天，芒果滿街都是，逛一趟市場都能聞到飄散在街道上的芒果香氣🥭

不知要做什麼還是不自覺買了兩斤回來，後來想到芒果🥭，想到米飯🍚，接著又想到椰奶 🥥

於是，做一個 #芒果椰奶米布丁 的念頭就出來了

嘗試了幾次之後找到了黃金的配方

煮熟米飯1公斤
鮮奶 800公克
奶油 100公克
二砂糖 150公克
好的鹽巴 10公克
香草精 5公克

煮滾之後慢慢收乾，狀態跟很稀的燉飯差不多，煮好之後攤平倒在平盤上封上保鮮膜進冰箱冷卻約一小時（記得要平！）

接著切芒果丁，跟萊姆皮萊姆汁與少許五香粉混合

再來把一整罐 #小磨坊 的椰奶與削下來的芒果皮煮滾後，過濾取出的椰奶進冰箱冷卻

最後把冷卻好的米布丁與椰奶混合，接著加入100公克打發的鮮奶油即可與切丁的芒果一起擺盤🤙🏿🤙🏿🤙🏿

—

I still remembered when I was in London and I laid 7 pounds for a piece of way below average standard mango 🥭

Back here in Taiwan 🇹🇼 the quality of mango is amazingly nice, the fragrance of it is very unique from other fruits. And the sweet and sour taste of it is balanced and the texture is soft and it just melts in your mouth.

Anyway it really is sth that we Taiwanese expect on a hot summer day, we put it on shaved ice with condensed milk, make fruit tea out of it, layered cake with it and loads of cream.

Now I’m running a Onigiri 🍙 shop in Taipei and I was wondering wht kinda dessert can I make with rice. And the idea of this coconut milk rice pudding with mango popped right in to my mind.

I diced up the mango and mix it with lime zest & juice, and the secret is to put a sprinkle of 5 spice to give it that nice aroma. Rice is from the east part of Taiwan, short grain and stored in fridge for over an year. The. Simply boil with sugar/salt/vanilla/butter and cook just like risotto but a bit runny.

Then out in a tray and cooled to core temp at around 8-10 (easier to combine with whipped cream and coconut milk).

The skin and pit of mango I don’t waste, I boil with coconut milk to extract the mango flavor and then just combine cooled rice and mango together.

Simple but full of details, defoly worth a try 🤙🏿🤙🏿🤙🏿

The cost is not high, it is easy to make and delicious, and a lot of snacks that can really make money, but...I’ll watch the movie, ha
* Another cold method (milk sorbet): https://youtu.be/6ML9VKMJBps
*Click the text [cc] in the upper right corner of the video and the three dots in the upper right corner, and then click Translate, you can enable subtitles
Facebook：https://www.facebook.com/come.188
Instagram：https://www.instagram.com/come.188/
--------------------------
**Material
Sugar 50g
Salt to taste
Corn flour 50g
Cheese 2 slices
500g whole milk
------------
Outer skin:
100 grams all-purpose flour
30 grams of sugar
130 grams of water
90 grams of bread flour
-------------------------
**Recipe
Sugar 50g
Salt as needed
Corn flour 50g
Cheese 2 slices
whole milk 500g
-------Outer skin--------
Outer skin:
all-purpose flour 100g
sugar 30g
water 130g
bread flour 90g
------------------------
0:00 Fried fresh milk
0:14 Making fried fresh milk ingredients
1:57 Prepare the skin
2:54 Super delicious fried milk
-----------------------
Easy cooking series:
https://youtube.com/playlist?list=PLFThU8PKal0YKLOgeuvZ90Ax8FUVTYXjP
Gourmet snack series:
https://youtube.com/playlist?list=PLFThU8PKal0Ycx1WvL4CYS1VbDnxFUiGg
*Translation:
1. Fried fresh milk
2.Fried milk
3튀긴 우유
4. Yang げミルク
5.तला हुआ दूध
6حليب مقلي
7¹ء·ح´
8.Sữa chiên
9.frixum lac
#fried milk #ASMR #ASMRCOOK

甘くてスパイシーな風味が独特のアジアのドリンクのご紹介です！
本格的な作り方でハマっちゃうこと間違いなし♪
お好みに合わせて、ぜひ作ってみてくださいね！

アジアのドリンク4選

〈マンゴーラッシー〉
1人分

材料：
マンゴー　1個
砂糖　大さじ1
牛乳　240ml
無糖ヨーグルト　245g

作り方：
1. マンゴーを縦に切って種を取り除く。グラスの縁で皮を剥く。
2. マンゴー、砂糖、牛乳、無糖ヨーグルトをミキサーに入れ、滑らかになるまでかくはんする。
3. グラスに注いだら、完成！

〈タイアイスティー〉
2人分

材料：
■紅茶
水　1L
タイティーの茶葉　25g
■シロップ
砂糖　400g
水　360ml
■盛り付け
氷　35g
牛乳　30ml
生クリーム　30ml

作り方：
1. 鍋に水1Lとタイティーの茶葉を入れ、強火で熱す。沸騰したらすぐに茶こしを通して耐熱容器に注ぐ。常温になるまで冷ます。
2. シロップを作る。小鍋に砂糖と水360mlを入れて熱し、砂糖が溶けるまで沸騰させる。
3. 2つのグラスに氷を分け入れる。(1)を240ml、(2)をお好みの分量、牛乳、生クリームを注ぐ。よく混ぜたら、完成！

〈ベトナムコーヒー〉
1人分

材料：
チコリコーヒー（粉）大さじ1
練乳　大さじ2
熱湯　240ml

作り方：
1. ベトナムコーヒーフィルターにチコリコーヒーを入れる。上から中蓋を被せる。
2. 練乳をグラスの底に入れる。
3. (1)をグラスの上にのせ、フィルターに熱湯を注ぐ。上蓋をのせ、コーヒーが完全に抽出されるまで待つ。
4. 練乳が溶けるようによく混ぜたら、完成！

〈台湾タピオカミルクティー〉
2人分

材料：
■紅茶
水　480g
紅茶ティーバッグ　6個
■タピオカとシロップ
水　960ml
ブラックタピオカ （乾燥）50g
ブラウンシュガー　440g
熱湯　240ml
■盛り付け
氷　30g
牛乳　30ml
生クリーム　30ml
タピオカ用ストロー

作り方：
1. 紅茶を作る。鍋に水480mlとティーバックを入れ、強火で熱す。沸騰したら火から下ろし、冷ます。
2. タピオカとシロップを作る。鍋に水960mlを入れて沸騰させる。タピオカを入れ、柔らかくなるまで20分程茹でる。
3. タピオカをざるにあけ、ざるをボウルに入れる。ブラウンシュガーと熱湯240mlを加え、ブラウンシュガーが溶けるまで混ぜる。 30分寝かした後、タピオカとシロップを分けて保存する。
4. 2つのプラスチック容器にタピオカ50gを分け入れる。氷を入れ、シロップをお好みの分量、(1)を240ml、牛乳、生クリームを注ぐ。
5. タピオカ用ストローでよく混ぜたら、完成！

===

Delicious Asian Drinks

〈Mango Lassi〉
for 1 serving

Ingredients:
1 mango
1 tablespoon sugar
1 cup milk(240 mL)
1 cup plain yogurt(245 g)

Preparation:
1. Cut the mango in half lengthwise, around the pit.
2. Press the mango halves down along the edge of glass to separate the flesh from the skin.
3. Add the mango to a blender, along with the sugar, milk, and yogurt. Blend until smooth.
4. Pour the mango lassi into a glass.
5. Enjoy!

〈Thai Iced Tea〉
for 2 servings

Ingredients:
THAI TEA
4 cups water(1 L)
1 cup thai tea leaves(25 g)
SIMPLE SYRUP:
2 cups sugar(400 g)
1 ½ cups water(360 mL)
ASSEMBLY:
½ cup ice(35 g)
simple syrup, to taste
1 cup thai tea(240 mL)
¼ cup half & half(60 mL)

Preparation:
1. In a large pot over high heat, combine the water and Thai tea leaves. Bring the tea to a boil, then immediately pour the tea through a strainer into a heat-proof vessel to remove the tea leaves. Let the tea cool to room temperature.
2. Make the simple syrup: in a small pot over high heat, combine the sugar and water. Bring to a boil and cook, stirring occasionally, until the sugar has dissolved and the syrup is clear.
3. Assemble the tea: divide the ice between 2 glasses, then add simple syrup, tea, and half-and-half.
4. Stir before serving.
5. Enjoy!

〈Vietnamese Coffee〉
for 1 serving

Ingredients:
1 tablespoon ground chicory coffee
2 tablespoons sweetened condensed milk
1 cup hot water(240 mL)

Preparation:
1. Pour the ground coffee into a Vietnamese phin filter base. Place the phin filter strainer on top of the coffee.
2. Pour the sweetened condensed milk into a glass.
Place the phin assembly on top of the glass. Pour hot water into the phin filter. Place the phin filter lid on top and let the coffee drip through the filter into the glass.
3. Stir well before serving.
4. Enjoy!

〈Taiwanese Bubble Tea〉
for 2 servings

Ingredients:
BLACK TEA
2 cups water(480 g)
6 black tea bags
TAPIOCA PEARLS AND BROWN SUGAR SYRUP
½ cup medium black tapioca pearls(50 g)
2 cups brown sugar(440 g)
1 cup hot water(240 mL)
ASSEMBLY
½ cup tapioca pearls(50 g), cooked
½ cup ice(30 g)
brown sugar syrup, to taste
1 cup black tea(240 mL), chilled
¼ cup half & half(60 mL)
2 wide-opening straws

Preparation
1. In a medium pot over high heat, combine the water and tea bags. Bring to a boil, then remove the pan from the heat and let the tea cool to room temperature.
2. Bring a medium pot of water to boil over high heat. Once the water is boiling, add the tapioca pearls and boil until softened, about 20 minutes.
3. Drain the pearls through a strainer.
4. Set the strainer with the pearls over a medium bowl. Add the brown sugar to the strainer and pour the hot water over.
5. Stir to dissolve the brown sugar. Soak the pearls in brown sugar syrup for 30 minutes, then store the bubbles and syrup separately until ready to serve.
6. Assemble the tea: Divide the pearls and ice between 2 glasses, then add the brown sugar syrup, tea, and half and half.
7. Stir with a wide-opening straw, then serve.
8. Enjoy!

#TastyJapan

#レシピ

MUSIC
Licensed via Audio Network

パイナップルを丸ごと使ったレシピをご紹介します！
スイーツではなくて、なんと炒飯・・！？パイナップルの甘さがくせになる！
器もパイナップルでとっても豪華♡
おもてなしにぜひ、作ってみてくださいね♪

パイナップル炒飯
2人分

材料：
パイナップル　1個
サラダ油 (大さじ2+大さじ6）大さじ8
溶き卵　2個分
エビ　200g
にんにく（みじん切り）　3片
赤唐辛子（小口切り）　1個
玉ねぎ（みじん切り）1個
ごはん　400g
ミックスベジタブル　150g
ナンプラー　大さじ1
ライム汁　1個分
ネギ（小口切り）　2本

作り方：
1. パイナップルを縦半分に切る。

2. 包丁の先を使い、皮に沿って切り目を一周入れる。　

3. 格子状に切り込みを入れ、実をくり抜く。芯は取り除く。

4. 中華鍋にサラダ油大さじ2を入れ、中火で熱す。溶き卵を流し込み、炒める。

5. エビを加え、火が通るまで炒める。一度エビと卵を中華鍋から取り出す。

6. 再び中華鍋を熱し、サラダ油を大さじ6入れる。にんにく（みじん切り）、赤唐辛子（小口切り）、玉ねぎ（みじん切り）を入れ、香りが立つまで炒める。

7. ご飯とミックスベジタブルを加え、よく混ぜながら炒める。

8. (5)を中華鍋に戻し、ナンプラーを回しかける。(3)を入れ、全体を混ぜ合わせる。

9. くり抜いたパイナップルに盛り付け、ライム汁とネギをかけたら、完成！

===

Pineapple Fried Rice
for 2 servings

Ingredients:
1 pineapple
8 tablespoons vegetable oil, divided
2 eggs, beaten
1/2 lb king prawn(200 g)
3 cloves garlic, minced
1 red chili, finely diced
1 onion, finely chopped
1 3/4 cups rice(400 g), cooked
1 cup mixed vegetable(150 g)
1 tablespoon fish sauce
1 lime, juiced
2 spring onions, finely chopped

Preparation:
1. Using a sharp knife carefully cut the pineapple in half lengthways.

2. Using the tip of a knife, cut around the edge of the pineapple being careful not to cut through the skin.

3. Slice down and across the pineapple flesh then scoop out the pineapple cubes with a spoon. Discard the core and set the flesh aside.

4. In a large wok, heat 2 tablespoons of oil over a medium heat. Fry the beaten eggs in a hot wok.

5. Once cooked, push the eggs to a side and add in the prawns to the other side.

6. Fry until the prawns are just cooked. Remove eggs and prawns from the wok and set aside.

7. Heat the wok until smoking hot and pour in 6 tablespoons of oil.

8. Add the garlic, chilli, and onion and stir until fragrant.

9. Add in the rice and vegetables, and fry until rice turns slightly brown and the veggies are thoroughly cooked.

10. Add the cooked eggs and prawns, add in the fish sauce and the prepared pineapple flesh and stir until everything is well mixed together.

11. Serve in the empty pineapple halves, along with some lime juice and spring onions.

12. Enjoy!

#TastyJapan

#レシピ

MUSIC
Licensed via Audio Network