【Signature Market 也有健康即食餐‼️ #超过20种选择】
FMCO 一日3餐,3分钟搞定💥
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首次下单 20%折扣 🔥
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点击官网下单👉https://bit.ly/34vmK2L
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健康Kaki 有口福啦!大马NO.1 的 健康零食网购平台 Signature Market 如今还推出了『即食正餐』😍 超过20种单点任君随挑,让你FMCO在家 #轻松3分钟 就能搞定每日3餐!
面类🍜、饭类🍚、肉类🍗、素食🥢、糖水🥄通通有!做法都很简单,安心放入微波炉或热水内加热几分钟就能开餐了🤤🤤
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想吃什么想到头脑爆炸?Steady bombibi,小编这就为你Mix & Match #每日3餐😎
✅一日之计在于晨,#早餐 不妨来个大马全民最爱『素食椰浆饭Village Nasi Lemak With Sambal 🌶』想要吃得清淡点的话,可以选择『港式通心粉Hong Kong Style Chicken Instant Macaroni』
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✅补充体力的 #午餐,爱吃面条的Kaki一定要来碗『干辣椒板面Dry Chili Instant Pan Mee』!在家也能自己煮辣椒板面真的是好正啊啊‼️ 不过如果你是饭桶的话,不妨Try看『铁板鸡香菇炒饭Sizzling Chicken & Shiitake Mushroom Fried Rice』😋
✅慰劳自己的 #晚餐,可以选择🥢中式或🍽西式的搭配!比较Chinese的你想吃中式家常饭的话,推荐你『养生药材鸡 5 Treasures Herbed Braised Chicken Thigh ➕ 素食娘惹Asam鱼片Nyonya Asam Fillet』,#小编良心地保证 配饭超开胃😋😋
如果要来个西式烛光晚餐的话leh『香草蘑菇汤Rustic Herbed Mushroom Soup + 香辣蒜炖鸡胸Spicy Garlic Braised Chicken Breast』也很香的啵👌
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还有还有!最后来碗『红枣银耳羹Instant Longan Snow Fungus Dessert (Freeze-Dried) 』。小编情有独钟于这道 #饭后甜点 👍 味道甜度适中,还美容养颜leh!绝对能为你的一日3餐做个完美ending😌
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FMCO吃道地食物也能很健康,马上到Signature Market 官网扫货去吧!🔥 首次下单的新顾客,可以享有20%折扣哦😍
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【 Signature Market 】
👇点击官网下单👇
https://bit.ly/34vmK2L
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记得关注 #大马搵食Kaki #MyEatKaki 获取最新衣食住行情报!
同時也有5部Youtube影片,追蹤數超過131萬的網紅曼食慢语 Amanda Tastes,也在其Youtube影片中提到,▋简介 #曼食慢语 之前听大家都在抱怨钓鲈鱼,其实我平时最常吃的鱼就是它啊~鲈鱼肉质鲜嫩,购买方便,处理起来也超简单。最近我又做了新手也能一次成功的鲈鱼煲,除了腌制一小时外,烹饪时间只需要8分钟,鱼肉非常入味也无敌鲜嫩。(希望能治好各位的鲈鱼PTSD) ▋相关视频 肉蟹煲Crab stew ...
「sizzling rice soup」的推薦目錄:
- 關於sizzling rice soup 在 大马搵食Kaki Facebook 的最佳解答
- 關於sizzling rice soup 在 Mahamahu Facebook 的最佳貼文
- 關於sizzling rice soup 在 Macaueat 澳門美食 Facebook 的精選貼文
- 關於sizzling rice soup 在 曼食慢语 Amanda Tastes Youtube 的最佳解答
- 關於sizzling rice soup 在 張媽媽廚房Mama Cheung Youtube 的最佳解答
- 關於sizzling rice soup 在 Party Kitchen - パーティーキッチン Youtube 的最佳貼文
- 關於sizzling rice soup 在 Chinese Sizzling Rice Soup | Recipe - Pinterest 的評價
- 關於sizzling rice soup 在 Sizzling rice soup is an old Chinese... - The Woks of Life 的評價
sizzling rice soup 在 Mahamahu Facebook 的最佳貼文
RASA VIET @ THE SPHERE BANGSAR SOUTH
Menyajikan masakan tradisi Vietnam:
- Vietnam Spring Roll
- Fried Roll
- Mango Salad Prawn
- Sizzling Pancake
- Rice Noodle Soup
- Drip Coffee With Milk
Dibuka setiap hari dari jam 11pagi hingga 10malam. Restoran Mesra Muslim pasti makan tanpa was-was. Follow FB Rasa Viet - The Sphere Bangsar South tuk promosi dan menu menarik lain.
Video Youtube Channel Mahamahu >>> https://youtu.be/x9lXIbbiQNg
#RasaViet #TheSphere #BangsarSouth #VeitnameseFood #Pho #BanhXeo #BanhMi #CaPhe #VietnameseCoffee #FoodieKL #FoodiLiFeCious #Halal #AuthenthicVietnamese #Vietnam #mahamahu #bloggerkakimakan #mahamahumakan
sizzling rice soup 在 Macaueat 澳門美食 Facebook 的精選貼文
天頤 Yi | 中菜 Omakase
中國菜講究鑊氣盪熱,份量豐富易於共享。因此以廚師發辦(Omakase)形式呈現中國八大菜系,相信在亞州暫時就只有摩柏斯21樓的天頤在做這件聽起來有點吃力不討好的美食任務。
The Chinese culinary tradition tends to emphasize on the concept of abundance, and so the cuisine has a penchant for family style service. As such, Yi at the Morpheus, with a focus on representing the 8 regional cuisines of China in a tasting menu format, has its work cut out for it.
但中菜「不時不食,突顯食材原味」的烹調邏輯,在天頤范主廚對時令愈見成熟的敏感度和烹飪技術配合下,玩起 Omakase,卻令人悟出粵菜中隱含著的美感、靈活多變和食味之豐富。
Executive Chef Fam, with his acuity to seasonality and wealth of knowledge in cooking techniques, is able to create an omakase experience that highlights Chinese seasonal produce as well as the cuisine's beauty and dynamism.
在半年後重開的天頤,摒棄了以往菜式每日改變的堅持,重新設計了每月推出陳新,以時令節氣為靈感的12道菜式菜單,令餐廳能更專心提升客人用餐體驗。
Reopening after a 5-month hiatus, Yi's tasting menu is now inspired by the Chinese solar terms and changing monthly, rather than daily, so that there's more attention paid to the dining experience.
菜單:「夏至」(圖1)
第一道|毛蟹:魚籽|糟鹵 (圖2)
開首第一道菜,往往代表菜單規格的標桿和誠意的表述。這道菜把北海道毛蟹、伊朗魚籽醬和中式糟鹵的三種 umami ,碰撞出細膩複雜的味道層次。毛蟹是至陰至柔的細嫩、魚籽醬則富有爆發力,最後再收斂到糟鹵的陳酒甘甜氣息。
Course 1 - Horsehair Crab: caviar, rice wine lee
Combining three ingredients rich in umami: the delicate Hokkaido horsehair crab, the explosive Iranian caviar, and the lingering depth of a Chinese pickle sauce made with aged rice wine lee, this dish confers a complex yet harmonious savoriness, setting the course for the rest of the menu.
第二道|鮑魚:南非鮮鮑|紅燒(圖3)
鮮鮑雖然在風味上不及干鮑濃厚,但卻保留了鮑魚的本味和彈性。即席紅燒呈上,菜式充滿美感又能留住溫度。
Course 2 - Abalone: fresh South African abalone, red-braised
While fresh abalone doesn't have as much umami as its dried counterpart, it retains its natural flavors and al dente texture. The dish is finished and sauced tableside, providing a show as well as preserving the optimal serving temperature.
第三道|湯:花膠|菌(圖4)
深海鱸魚花膠的鮮美,貫穿了這道顏色慢熬至金黃色的老火雞湯。溫潤舒暢的味道,最後以意大利豬臉頰肉碎提鮮。
Course 3 - Soup: fish maw, mushroom
The gelatin-rich seabass fish maw is pillowed in a glistening golden stock made with stewing hen, with a sprinkle of minced iberico pork cheek. It's soothing and nourishing, just as chicken soup should be.
第四道|黑喉鯛:欖豉(圖5)
全晚最愛的一道菜式。把粵菜家常蒸魚要做到極致,范主廚決定從每個細節入手。
黑喉鯛肉質較清新緊嫩,適合於夏天享用。先取其鯛魚骨,以5-6小時「吊」成魚清湯,再把黑喉鯛最緊嫩的魚腩部分,用魚清湯以「蒸氣浴」的方式即席(圖6)把魚腩蒸至剛熟後,佐以秘制欖豉和頭抽享用,口腔一下子鮮成了汪洋。
Course 4 - Nodoguro: preserved olives
For the fish course, Chef Fam uses the leaner summer nodoguro in an elevated version of traditional Cantonese streamed fish. The fish bones are used to make a fish stock, which is used to steam the fish belly in a "hammam" tableside. Topped with preserved olives and premium soy sauce, this dish brims with umami. This is my favorite dish of the night.
第五道|龍蝦:杭椒|爆炒(圖7)
爆炒是粵菜的精髓,爆炒龍蝦更是相當考慮廚師功力,那一剎那的火喉掌控,足以定斷龍蝦的爽甜度。以鑲了豬肉的杭椒和龍蝦爆炒,惹味非常火喉精準。
Course 5 - Lobster: Chinese chili, stirfry
Stirfry is a quintessential Cantonese cooking technique. And stirfrying an ingredient like lobster, requires precise control of heat and timing. The lobster here is stirfried with pork-stuffed Chinese chili, and it's timed to perfection.
第六道|和牛:松露|爆炒(圖8)
以鹿兒島A4和牛跟雞樅菌爆炒,再即席上演一場松露雨,塔斯曼尼亞冬季黑松露為肉味添上豔麗氣場。
Course 6 - Wagyu: truffle, stirfry
The Kahoshima A4 wagyu is stirfried with chanterelle mushroom, and the finished dish is topped with a confetti of shaved Tasmanian black truffle, adding to the aroma.
第七道|乳鴿:香芧|吊燒(圖9)
天頤的招牌菜。師父為了把香芧入味於23日大的石歧妙齡乳鴿,想盡了千方百計。先在滷水中加入香茅生浸乳鴿,再在上桌時佐以煙燻香茅葉,最後現點即炸至皮脆多汁,拍照多一秒也嫌太久。(並附上檸檬水洗手,很貼心的服務細節。)
Course 7 - Pigeon : lemongrass, crisped
This is Yi's signature dish. Chef braises the 23-day-old squab in a lemongrass infused master stock, deep fries it to create the crispy skin, then smokes it with burned lemongrass tableside. There is no pretty way to eat this, and so the server provides a side of lemon water for hand washing. A thoughtful touch.
清清味蕾:番厘茄啫喱配話梅泡沫(圖10左上)
把番茄和話梅的譽瓏軒經典組合拆解重組。番茄一口咬下,是帶有自然舒爽酸味的啫喱。一份小啫喱便要用上3-4個日本番茄澄清吊汁炮製,配上話梅泡沫,這道過場小品的呈現和構成都充滿想法,酸甜味道具衝擊性。
Palate cleanser: Tomato gelee with preserved plum espuma
This is an homage to the Jade Dragon signature snack. One slice of this deconstructed tomato requires the juice of 3-4 full tomatoes. Paired with preserved plum espuma, this bite-sized flavor bomb packs a sweet and sour punch.
第八道|菜:松茸|上湯(圖10右上)
這道菜充滿夏季時令性。以「地三鮮」為靈感,有時令的覓菜嫩葉,和經香烤後風味更濃厚的松茸。最後佐以烏魚子提鮮。
Course 8 - Veg : matsutake, stock
This dish is the epitome of summer. Inspired by a northern Chinese peasant dish called disanxian (literally "3 treasures of the earth," originally a stirfry of potato, eggolant, and green pepper), this dish sets out to provide the best of summer. Using fresh shoots of amarath as bed, the dish is topped with grilled mastsutake and a generous sprinkle of mullet roe for maximum umami.
第九道|香苗:海膽|鹹飯(圖10 左下)
薑蔥、豬油渣和海膽的搭配,就是簡單純粹的美味!如果能做到粵式煲仔飯「咋咋聲」的熱鍋焦香會更完美。
Course 9 - Rice : sea urchin, Minnan salty rice
Pairing allium, crackling, and sea urchin, this play on the Minnan classic is simple but delectable. If this can be combined with a sizzling Cantonese claypot to create a tahdig, it would have been even more amazing.
第十道|椰皇:雪燕|蘆薈(圖10 右下)
夏天是享用椰皇的時令季節,加上滋陰養顏的雪燕牛奶布甸和有助消化的蘆薈,嘗用此甜品後,當下有什麼燥熱也頓時消除。
Course 10 - Coconut: tragacanth, aloe vera
No summer menu is complete without coconut. This refreshing coconut panna cotta is topped with tragacanth (natural resin from an Asian legume tree) and flesh of an aloe plant. It's the perfect antidote to the summer heat.
sizzling rice soup 在 曼食慢语 Amanda Tastes Youtube 的最佳解答
▋简介
#曼食慢语
之前听大家都在抱怨钓鲈鱼,其实我平时最常吃的鱼就是它啊~鲈鱼肉质鲜嫩,购买方便,处理起来也超简单。最近我又做了新手也能一次成功的鲈鱼煲,除了腌制一小时外,烹饪时间只需要8分钟,鱼肉非常入味也无敌鲜嫩。(希望能治好各位的鲈鱼PTSD)
▋相关视频
肉蟹煲Crab stew pot:
https://youtu.be/Na2g82n99gc
泰式蒸鱼Thai Steamed Fish:
https://youtu.be/unZSED9gt1o
荷包蛋鲫鱼汤 Fried Egg and Crucian Carp Soup:
https://youtu.be/-aQrP2EZR7M
▋食材Ingredients
鲈鱼500g,500g bass
红葱头5个,5 shallots
蒜一整头,a whole garlic
姜一小块,small piece of ginger
韭菜花一小把,garlic chives flowers
朝天椒3个,3 red cluster pepper
香菜随意,coriander
盐,slat
米酒2大勺,2 tbsp rice wine
☆腌料Marinade
米酒2大勺,2 tbsp rice wine
生抽2大勺,2 tbsp light soysauce
老抽1小勺,1 tbsp dark soysauce
蚝油1大勺,1 tbsp oyster sauce
黄豆酱1大勺,1 tbsp soybean paste
糖一小撮,pinch of sugar
白胡椒一小撮,pinch of white pepper
玉米淀粉2小勺,2 tsp corn starch
▋ 相关视频列表
中华美食:https://www.youtube.com/watch?v=0MUDs97FGGM&list=PLXpt3FUcUvXq_kp-uc_lz_UcNmxhRrbyH
亚洲料理:https://www.youtube.com/watch?v=BFtA-pAaW0g&list=PLXpt3FUcUvXpIMxDRv-cslqos8p4vFxLT
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淘宝店铺:曼食慢语
新浪微博:@Amanda的小厨房
微信公众号:amandatastes
Facebook: https://www.facebook.com/amandatastes
Instagram: https://www.instagram.com/amandatastes/

sizzling rice soup 在 張媽媽廚房Mama Cheung Youtube 的最佳解答
張媽媽【紅桃粿】,與 Alice Ha Ha x Dion Tse 一起交流,看看這兩位美女YouTubers 會否成功做到紅桃粿呢? 請上@HaAlice 頻道看看我們有傾有講,原來Alice Ha Ha 同潮州人好有緣份喔! 希望大家喜歡這個食譜,做些給家人吧!
Mama Cheung's special YouTube collaboration with Alice Ha ha & Dion Tse, we are making a traditional Chiu Chow Red Peach Kuehs together today at Mama Cheung’s Kitchen. Want to know more Mama Cheung’s story as a YouTuber? Check out the video on Alice Ha Ha YouTube channel @HaAlice now! If you like this episode please LIKE, SHARE & SUBSCRIBE my YouTube channel.
?感謝@HaAlice + @DionTse ?
?Special thanks to @HaAlice + @DionTse?
Alicehaha X 張媽媽廚房。溫暖對談 公開張媽媽入廚40年珍藏: https://youtu.be/b6NDoRNMr-8
訂閱追蹤最新影片:https://goo.gl/6n9DuQ 逢星期四有新片! New release every Thursday!
跟我聯繫 Connect with me:
Facebook: https://www.facebook.com/mamacheungcooks
Instagram: https://instagram.com/mamacheungcooks/
Blogger: http://mamacheungcooks.blogspot.hk
Twitter: https://twitter.com/mamacheungcooks
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Tumblr: http://mamacheung.tumblr.com
請大家幫幫忙做不同語言的字幕, Please help translate my video into different languages:
http://www.youtube.com/timedtext_cs_panel?c=UCXwdv_B9WPSqOmi5EARYknA&tab=2
食材份量 Ingredients (24隻 24 pieces)
餡料: Filling:
三十五克乾冬菇 35g Dried Shittake mushrooms
四十克蝦米 40g Dried shrimps
一百八十克梅頭豬肉(用豉油,豆粉,糖醃的) 180g Pork collar butt (marinade with soy sauce, potato starch and sugar)
六十克芹菜 60g celery
五粒蒜頭 5 garlic cloves
**注意: 35克菜脯, 不是70克菜脯** **35g Pickled radish, not 70g!**
七十克潮州炸花生 (重溫我頻道食譜) 70g Chiu Chow Fried Peanuts (see my recipe)
調味料 Seasoning for the filling:
一茶匙糖 1 tsp Sugar
一湯匙蠔油 1 TBS Oyster sauce
皮的材料 Dumpling skin:
四百克粘米粉 400g Rice flour
生粉200克 200 Potato starch
三分一茶匙鹽 1/3 tsp salt
七百克糯米 700g Glutinous rice
一茶匙生油 1 TBS oil
七百毫升水 700ml water
紅色食物色素,做蛋糕用的那種便可 Red food grade colouring
紅桃粿的模 x 1 Kueh mould x 1
關鍵字
#紅桃粿 #張媽媽 #Chinesecooking
更多推介食譜 Recommended recipes:
電鍋蛋糕 Rice Cooker Cake https://youtu.be/cNBB6-D3b4g
番茄豆腐湯 Tomato Tofu Soup https://youtu.be/cNT-riiZsGc
番茄炒蛋 Scrambled Eggs with Tomatoes https://youtu.be/V02eXgzy-fY
咕嚕肉 Sweet and Sour Pork Recipe https://youtu.be/XH_oYIw-s6k
啫啫雞煲 Sizzling Chicken Pot https://youtu.be/B2tnNMXzt6w
椒絲腐乳炒通菜 Stir Fry Water Spinach https://youtu.be/Ut47QODS2bw
瑞士雞翼 Hong Kong Style Swiss Wings https://youtu.be/asTm0EmnZxg
椰汁西米露 Taro Sago with Coconut Milk https://youtu.be/M8nDsdct6oQ
蝦餃 Har Gow Prawn Dumpling https://youtu.be/Hs-goqnMyDk
鹽焗蝦 Salt Baked Prawns https://youtu.be/7kBejKz44wI

sizzling rice soup 在 Party Kitchen - パーティーキッチン Youtube 的最佳貼文
耳でも美味しい料理!中華おこげあんかけ!ご堪能ください〜♪
by吾郷
おいしそう!作ってみたいと思ったら是非、チャンネル登録と評価をお願いします🍌
◇器具
めん棒
電子レンジ
まな板
包丁
フライパン
◇食材
冷やごはん 茶碗2杯
豚肉細切れ 100gくらい
シイタケ 2本
ニンジン 1/2本
モヤシ 適量
ネギ 1/2本
ごま油(炒め油) 適量
片栗粉 大さじ3
--A
水 1.5カップ
中華だしの素 大さじ1
酒 大さじ1
醤油 大さじ1
砂糖 大さじ1
塩 小さじ1
◇手順
1. クッキングシートを敷いて、その上にごはんをのせ、その上からクッキングシートをしてめん棒で平らにする。上のクッキングシートは外して電子レンジで、両面を2分ずつ加熱する。
2. 豚肉と野菜を食べやすい大きさに切って、ごま油を熱したフライパンで炒める。
3. ②のフライパンにAを加え、煮立ったら片栗粉を同量の水で溶いたものを加えて混ぜる。
4. ①を食べやすい大きさにちぎって、180℃の油(分量外)でこんがりと揚げたら器に盛って、すぐに③をかける。
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