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

#throwback #人日 #生日快樂 🎂！ 同家人一齊過節！😬食潮州凍蟹我喜歡配blanc de blancs 香檳，清甜對清甜！是夜以Champagne RSRV Blanc de Blancs 2012年過節！香檳提升蟹肉嘅鮮甜，同時食物亦帶出更多白桃及牛油麵包香！#cheers! 🥂🥂
#throwback #chor7 #happybirthday 🎂! Celebrate CNY birthday with family! 😬I like to pair Chiu Chow chilled crab with Blanc de Blancs Champagne, it’s purity pairing with purity! I chose Champagne RSRV Blanc de Blancs 2012 for the pairing! It raises the umami of crab and the food brings out more fruity & brioche notes! Cheers! 🥂🥂
#ccwinevoyage #詩詩酒樂園 #champagne #champagneambassador #champagnelover #foodandwine #cny #festive #champagnersrv Champagne G.H.MUMM Ordre Coteaux Champagne

Mala Spicy Ducks Blood 🦆 麻辣鴨血 from Taiwan, by 【Kiki Noodles 🇹🇼】. One of the latest Food Trends lately especially during lock downs! It's pretty balanced & the mild spicy soupy type of sauce, perfect eaten with noodles!
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Seeing these 鴨紅/鴨血 products reminds me that at the end of the day, food is about Trends & Fads. For old school eaters like some of us, we always got our fix of Duck Blood in Macau 🇲🇴 side. Whereas in Hong Kong, Pig's Blood 豬紅 is more traditional prevalent but if you're a Chiu Chow food lover, you always special ordered the Goose Blood 鵝紅 in Master stock. Where the Taiwanese versions excel is because they have a Mala Spicy sauce, which is appetizing & also perceivably hygienic safe to eat! 😬

Mala Spicy Ducks Blood 🦆 麻辣鴨血 from Taiwan 🇹🇼, by 【Kiki Noodles】. One of the latest Food Trends lately. It's pretty balanced & the mild spicy soupy type of sauce, perfect eaten with noodles!
•
Seeing these 鴨紅/鴨血 products reminds me that at the end of the day, food is about Trends & Fads. For old school eaters like some of us, we always got our fix of Duck Blood in Macau 🇲🇴 side. Whereas in Hong Kong, Pig's Blood 豬紅 is more traditional but if you're a Chiu Chow food lover, you always special ordered the Goose Blood 鵝紅 in Master stock. Where the Taiwanese versions win out is because they have a Mala Spicy sauce, which is appetizing & also perceivably hygienic safe to eat! 😬

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#燒鴨SIMON廚房 #燒鵝SIMON廚房
#燒豬SIMON廚房 #乳豬SIMON廚房
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#煮食片SIMON廚房 #保健湯水SIMON廚房
#家常菜SIMON廚房 #甜品SIMON廚房

Blood cockles - colloquially known as see hum or si hum - were really cheap back in the days. They used to be 50 cents (Singapore dollars) for a kilo but now it's about S$14 per kilo. See the difference? According to Channel News Asia, cockles are becoming more expensive because of pollution and over-harvesting. Hopefully with aquaculture, the supply of cockles can once again be bountiful. Due to the surge in pricing, usually it will cost you quite a bit if you were to order this at a food centre or restaurant. That's why we decided to share this recipe with you so that you can easily make this dish whenever you see cockles being sold at a market near you. If you are a fan of cockles from Putien Restaurant, you may want increase the amount of sugar used because their version is a lot sweeter than ours.

See the ingredient list below for your easy reference. Hope you can recreate this yummy dish in the comfort of your home. Happy cooking!

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Teochew Style See Hum (Cockles) 潮州咸蛤

Ingredients:
Serves 8 pax
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2kg blood cockles
125ml light soy sauce
1 teaspoon sugar
1 tablespoon oyster sauce
125ml hot water
60ml black vinegar
12 chilli padi (chopped)
2 bulbs of garlic (chopped)
A handful of coriander leaves (chopped)
1 tablespoon sesame oil

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Don't know where to get the ingredients or don't know how they look like? See the links below.
Light soy sauce https://amzn.to/3quCbRX
Oyster sauce https://amzn.to/3jfwNPu
Black vinegar https://amzn.to/3s5wbQ9
Sesame oil https://amzn.to/3dkVLwj
Clam opener https://amzn.to/3jTCaoa

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Looking for similar cooking equipment like the one we used in the video? These might interest you:
Honeycomb wok: https://amzn.to/2E9hzMj
FYI - the one used in the video is La Gourmet Galactic Wok

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Filming equipment:
iPhone 11 Pro Max (Get from Amazon https://amzn.to/3eA24tz)
Microphone: Sennheiser AVX digital wireless microphone system

Get Sennheiser microphone in Singapore:
https://singapore.sennheiser.com/products/avx-mke2-set-3-uk?_pos=2&_sid=adb86a9d8&_ss=r

Get Sennheiser microphone from Amazon:
https://amzn.to/2NILqMR
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If you like this recipe, you might like these too:

Super Easy Famous Singapore Black Pepper Crab Recipe 黑胡椒螃蟹 Singapore Seafood / Food Recipe
https://youtu.be/2v2nNZhEBuo

Forget Black Pepper Crabs. Try this Garlic White Pepper Crab! 蒜蓉白胡椒螃蟹 Singapore Zichar Crab Recipe
https://youtu.be/Prb-vw-rp7g

Party Perfect! Super Easy Seafood Boil in One Pot Recipe • How to Make Cajun Crab & Shrimp in a Bag
https://youtu.be/xgQjEiwZsAk

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Disclaimer: Spice N' Pans is not related to these products and cannot guarantee the quality of the products in the links provided. Links are provided here for your convenience. We can only stand by the brands of the products we used in the video and we highly recommend you to buy them. Even then, preference can be subjective. Please buy at your own risk. Some of the links provided here may be affiliated. These links are important as they help to fund this channel so that we can continue to give you more recipes. Cheers!

Teochew cuisine (also pronounced as Chiu Chow/ Chao Zhou) is food from the Chaoshan region in China Guangdong province. Teochew cuisine is quite similar to Hokkien (or Fujian) cuisine because of the similarities of the cultures and even language of these dialect groups, even though Teochew cuisine is somewhat influenced by Cantonese cuisine in terms of style and technique used. Compared to Hokkien cuisine, Teochew food is usually prepared with the intention of bringing out the freshness of the ingredients used. Case in point would be steamed pomfret and their cold crabs.

Taro paste with gingko nuts is a traditional Teochew dessert that many Singaporean Chinese absolutely love - whether they are Teochew or not. We usually only get to enjoy this dish at wedding dinners or when we dine in some restaurants. For this dish, the yam and then mashed. Pumpkin is added for sweetness (I think also for the colour because yam looks so boring on its own :p) To give the dish extra fragrance, lard (super sinful!!!) or fried onion oil is added. Instead of sweetening this dessert dish with water chestnut syrup, Roland used brown sugar instead. Gingko nuts are a must for this dish because they add a very yummy texture difference to this dessert. Traditionally, I believe coconut cream wasn't added but in Singapore, our yam paste is usually laced with a lot of coconut cream so don't badger us, okay :). This was done according to what we have eaten in Singapore. By the way, although we call this yam paste -- this is not really a sweet potato paste because in Singapore, taro is widely known as yam - although I know that in the US, yam is widely known as sweet potato. Both sweet potato and taro are both roots, they are actually different types of plants. Oh by the way, I just read that in Polynesia, taro is enjoyed in somewhat similar way too. How awesome! If you have never tried this dessert before, perhaps you can try to make them and enjoy it with your family.

See the ingredient list below for your easy reference.

We would like to give special thanks to Shogun by La Gourmet for letting us try out their high quality non-stick pan in the video respectively. If you like to buy them, you can go to any of the major departmental stores in Singapore such as Isetan, Robinsons, Takashimaya, BHG, OG, Metro or Tangs. These two brands are also available in most major departmental stores in Malaysia.

Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.

Please subscribe to stay tuned to our home cooking videos.

Follow us on:
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Thanks for watching! See you soon.

xoxo
Jamie
on behalf of Spice N’ Pans

Ingredients:
Serves 5 - 6 pax

500g of taro - steam til soft then mash them w/ 50g of brown sugar
1 can of gingko nuts - boil in 200ml of water w/ 3 tbsps brown sugar
250ml of coconut milk (add 1/3 tsp of salt and bring it to a gentle boil)
150g of pumpkin (steam until soft & mash it up)

Note:
Use some cooking oil to fry the taro into a smooth dough. You can also use shallot oil or lard instead.

Once you have made the taro into a smooth dough, add coconut milk to make the dough into a smooth paste. Alternatively, you can just serve them separately and let your guests do it themselves.

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If you like this recipe, you might like these too:

Sago Pudding w/ Gula Melaka 椰糖西米露布丁 Yummy Dessert
https://www.youtube.com/watch?v=Ml0Tknz2rVE

Thai Red Ruby Dessert
https://www.youtube.com/watch?v=IjczGEBxNg4

Disclaimer:
Spice N' Pans is not related to these products and cannot guarantee the quality of the products in the links provided. Links are provided here for your convenience. We can only stand by the brands of the products we used in the video and we highly recommend you to buy them. Even then, preference can be subjective. Please buy at your own risk. Some of the links provided here may be affiliated. These links are important as they help to fund this channel so that we can continue to give you more recipes. Cheers!