Now who here is a fan of roast duck? Here's a taste of Hong Kong and here's the latest update on their opening hours.
Kam's Roast Malaysia is re-opening its doors today following a month long closure due to the MCO. The Hong Kong cuisine restaurant will offer both dine-in at its outlet in Pavilion Kuala Lumpur as well as take-away services via its website and on FoodPanda.
As part of the re-opening, Kam's Roast will be introducing classic Cantonese fare, the Pipa Duck. The whole duck is typically split and flattened, resembling the Classical Chinese musical instrument that give this dish its fame. The cooking method adds that layer of crunch to the skin while being marinatedwith 23-Year Aged Chenpi or Orange Peel. The new dish is available exclusively as a dine-in experience
or take-away orders.
The new opening hours are from 11am to 9pm (last order at 830pm). The Pipa Duck is available at RM188++ whole, RM108++ half. Reservations are recommended and can be made at +60 16-241 3848.
同時也有1部Youtube影片,追蹤數超過0的網紅cook kafemaru,也在其Youtube影片中提到,The arranged recipe for my favorite cheese cake. This time, I mixed ruby grapefruit. The sweet-and-sour grapefruit and the cheese make great harmony. ...
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split the fare 在 cook kafemaru Youtube 的最佳解答
The arranged recipe for my favorite cheese cake.
This time, I mixed ruby grapefruit.
The sweet-and-sour grapefruit and the cheese make great harmony.
Take much time for baking, after the heat went away, cool it in the fridge, and eat it on the next day.
Also, the color is pretty and it's good for a present!
大好きなチーズケーキのアレンジです。
今回は、ルビーグレープフルーツを混ぜ込んで焼きました。
グレープフルーツの甘酸っぱさとチーズがとてもよく合って美味しいケーキに焼きあがりました。
ゆっくり焼いて、粗熱が取れたら冷蔵庫で冷やして翌日に食べます。
色味も可愛いので、プレゼントにもいいですよ~。
チャンネル登録おねがいします♪ Subscribe to my channel
https://www.youtube.com/user/soramomo0403
Please visit my instagram too!
インスタはこちら!
instagram
https://www.instagram.com/kafemaru/
【Ingredients】18cm (7inch) round cake pan
200g (7oz.) cream cheese(room temperature)
60g (2.1oz.) granulated sugar
2 Eggs
200g (7oz.) Heavy Cream
20g (0.7oz.) Cornstarch
*If you can't find cornstarch, you can use cake flour instead.
100g(3.5oz)Biscuits
*In this recipe, I used oreo cookies, but of course you can use plain biscuits.
30g(1oz)Melted butter
*non melting powdered sugar
grapefruit
for the dough 120g(you can use 150g if you like)
for decoration 6 pieces
*It depends on the size, but usually 1~1.5 grapefruit is enough for both the dough and the decoration.
"Ruby" which has a good balance of sourness and sweetness is recommended.
【Directions】
①Peel the grapefruit, and split the fruit.
Line baking paper in the pan.
②Crush the biscuits (for the bottom,) add melted butter and mix well.
③Put the crushed biscuits in the bottom of the pan, and cool it in the fridge.
④Put cream cheese in a bowl, add granulated sugar and mix well.
⑤Add egg wash and fresh cream, and mix.
⑥Add shifted cornstarch, and mix well.
⑦Pour it into the pan, and bake it in the preheated oven (180°C) for about 40mins.
⑧Cool the cake in the pan on a cake cooler.
⑨When the heat went away, wrap it and cool it in the fridge.
⑩Put grapefruit on the cake for the decoration, and non melting powdered sugar.
*It tastes better when it's cold enough.
*If possible, eat it on the next day. (it becomes steady)
【材料】18cm 丸型
クリームチーズ 200g (室温)
グラニュー糖 60g
卵 2個
生クリーム 200g
コーンスターチ 20g
*コーンスターチが手に入らなければ薄力粉で代用可
ビスケット 100g
*今回はオレオを使っていますが、プレーンなビスケットでももちろんok
溶かしバター 30g
*溶けない粉糖
グレープフルーツ
生地用 120g(お好みで150gにしてもok)
飾り用 6切れ
*大きさによりますが、1~1個半あれば、生地用と飾り用が取れます。
酸味と甘さのバランスの取れた「ルビー」がおススメです。
【作り方】
①グレープフルーツは皮を剥き、身を外しておく。
型にはベーキングペーパーを敷いておく。
②ボトム用ビスケットを砕いて、溶かしバターを加えてよく混ぜる。
③これを型に敷き詰め、冷蔵庫で冷やしておく。
④ボウルにクリームチーズを入れ、グラニュー糖も加えてよく混ぜる。
⑤ここに溶き卵、生クリームを加えて混ぜる。
⑥最後にふるったコーンスターチを加えてよく混ぜる。
⑦型に流し入れて、180℃に温めたオーブンで約40分焼く。
⑧型ごとケーキクーラーの上で冷ます。
⑨粗熱が取れたら、ラップをして冷蔵庫で冷やす。
⑩上に飾り用のグレープフルーツを飾り粉糖をふる。
*しっかり冷やしてから食べるのがおススメです。
*出来れば、味が落ち着く翌日に食べてみてください。
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