關於 what is the best pork roast ，我們在網路上蒐集到這些相關的討論、資訊與評價

My makan buddies are great at finding ho-liao. Last week they jio-ed us to go to this coffee shop in North Bridge Road for char siew, we got really excited about it. The Char Siew was superb. That char siew sauce that they used in their roast is simply too wicked. The Pork belly had a good balance of fats to meat ratio was used. The well-roasted meat is tender and succulent with almost-melted layers of fat, yet it is not greasy. It has a lovely caramelised coat and is perfectly charred. The meat is so addictive and smoky, I feel like I am eating thick slices of bak kwa. If you know what I mean. ⁣
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The Roasted Chicken Wings were beautiful too. They are soaked in the thick char siew sauce. It is so rare to see such wings now. The wings come glistening with a lovely sheen, I didn’t actually want to dirty my hands but I just had to. We paired the noodles with our roast meat. They were QQ egg noodles tossed in lard oil. It is best to go before lunchtime as the meats are freshly roasted and ready just in time for the lunch crowd.⁣
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Read more at:⁣
https://www.misstamchiak.com/incredible-roasted-meat/
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Incredible Roasted Meat⁣
Address: 10 North Bridge Road, Singapore 190010⁣
Close on Sunday.⁣
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✅ Get first dibs on our food recommendations the very moment it gets published on our website - join us on our Telegram group: https://t.me/misstamchiak⁣
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🎧 Listen to our podcast at https://www.misstamchiak.com/podcast-chiak-podcast/! We are on Spotify and Apple Podcasts too!

Replacing Vkusno Dom at Campbell Street is White Smoke Grill and Bar... a seemingly quiet and curious restaurant. The white and black toned facade barely speaks anything for the restaurant but once you stepped in the restaurant, you will find yourself in a warm, relaxed dining space. Towards the end of the restaurant, there is an open-spaced kitchen that allows diners to witness the actions happening in the kitchen. They seem to specialize in grills but the menu offers some creative east meets west dishes as well; from the menu, one could tell that they are trying to reinvent and replicate local flavors in playful combinations. While there are ala-carte menu, the 8-course Chef Tasting Menu at Rm 78 is the best way to experience what this place could potentially offer.

8-Course Chef Tasting Menu (Rm 78)
Pie Tee (Rm 4/ each for ala-carte)
Benggali Roti (Rm 16/ for ala-carte)
Cured Fish (Rm 24/ for ala-carte)
Deep Fried Silver Sillago with Mangosteen Salad (Not available for ala-carte)
Grilled Prawns (Rm 20/ for ala-carte)
Grilled Fish served with Capers and sugared Walnuts (Not available for ala-carte)
Pork Collar (Rm 32/ for ala-carte)
Roast Chicken (Rm 36/ for ala-carte)
Cendol Deconstructed (Rm 18/ for ala-carte)
Drop My Ice Cream (Rm 18/ for ala-carte)
House Wine- Trapiche Alaris Malbec (Rm 28/ glass)
Subject to 10% Service Charge
Address: 150, Lebuh Campbell, 10100, Georgetown, Penang.
Business Hours: 12 pm to 3 pm, 6 pm to 11 pm on every Sunday to Thursday; 12 pm to 3 pm, 6 pm to 2 am on Fridays and Saturdays. Opens Daily.
Contact Number: 604- 251 9749

Full story will be found on Ken Hunts Food real soon.

凱蒂食記：kitchen12：每家飯店的buffet都有不同領域的強相。喜來登的12廚，冷盤區有基本的沙拉，sushi，蝦子，生魚片，蟹，（但可惜蟹都沒蟹黃）。熱食區有咖喱，燒蠟，各式中菜，以魚，羊，牛，豬料理。整體來說，buffet該有的都有但沒特別不得了的料理。去12廚，可把重點放在甜點區！如果你是甜點愛好者，那這裡絕對可以滿足你！冰箱裡放滿了各式各樣小蛋糕，不論你喜歡的是重口味的cheese，chocolate或是輕柔的mousse還有新鮮水果入味的鮮奶油蛋糕，12廚通通都有！不只這樣，還有cannele，馬卡龍，各類午茶小餅乾！千萬不能錯過兩座高高的黑白巧克力塔，還有現點現做的可麗餅！最後再用綿密的haagendaz 冰淇淋為今晚的甜點之旅畫下完美句點！。katherine's food review: sheralton kitchen12: every hotel's buffet have their strength category. In kitchen 12, one can find basic sushi sashimi bar, salad bar, cold seafood area that serves shrimp, mussel, octopus, and crabs. Note their crabs are all male therefore no crab roes. In the hot food area, they have basic Cantonese duck and chicken, accompanied by curry and various other hot dish that includes fish, pork, lamb, and vegetable ingredients. Roast beef is also served as found in almost every hotel buffet. Food in cold and hot area are all mediocre, nothing specially stood out. However, if you are a dessert addict, you have to come to kitchen12! A whole fridge of mini cakes, from cheese to chocolate and various mousses flavored by seasonal fresh fruits. Also found in dessert section, are various choices of petit fours, including butter biscuit, cannele, macaron, fruit tarts. Don't leave kitchen 12 before trying their crepe and black/white chocolate fondue! Lastly, what could be the best way to end a sweet night than a scoop or two of Haagen Dazs?

HO HO HO! Christmas is less than a week away! We hope you are just as excited as we are for this magical season of joy and sharing :)
Incorporate this Asian Stuffing Pork Roll as a stunning main for any feast you are looking to prepare. This dish boasts a flavorful rice coupled with crispy yet succulent pork belly!

This unique asian stuffing contains lap cheong, rice, mushrooms, XO seafood sauce and basic aromatics like garlic and shallots. Cooked in mushroom stock followed by lard when grilled in the oven, it definitely doesn’t lack flavour!

We got our slab of meat from the local supermarket, nothing too fancy, so everybody can access the ingredients readily ;)

Recipe Link: http://themeatmen.sg/christmas-pork-roll/

If you haven’t decided on what to cook this Christmas, do try this recipe out! Do give us a like, subscribe and turn on notifications if you haven’t already done so!

Until then, Merry Christmas everybody and share your wonderful cooking with all of your loved ones!

#meatmensg #porkroll #christmas #christmasdish #xmas #merrychristmas #holidays #pork #asianstuffing #Christmas #merryxmas #meatmensg

00:00 - 00:15 B-Roll
00:16 - 00:48 Season Pork Slab
00:49 - 02:08 Preparation of Asian Stuffing
02:09 - 02:58 Assemble and Roast

Egg Foo Young (Chinese: 芙蓉蛋) is a super delicious & super easy dish to cook. This is an omelette dish found in many varieties of Chinese cuisine such as Chinese Indonesian, British, Chinese American cuisine. The name comes from the Cantonese, a Chinese dialect.

If you run out of ideas on what to cook for lunch or dinner, just cook this Chinese omelette & half your meal is done - simple. I’ve seen a lot of Egg Foo Young served with gravy but in Singapore, we usually just eat it dry.

Refer to the ingredient list below or go to our website at http://spicenpans.com/egg-foo-young/ for your easy reference.

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.

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xoxo
Jamie
on behalf of Spice N’ Pans

Ingredients:
Serves 4

- 6 eggs
- 50g of char siu - diced (if you like to make char siew from scratch, here’s the recipe: https://youtu.be/na40VFx4Jhw)
- 5 pieces of prawns - cut into chunks
- half a carrot - shredded
- 2 dried mushrooms - cut thinly into strips
- 2 stalks of spring onion - cut into about inch side - only use the green section of the spring onion
- 3 teaspoons of Chinese cooking wine aka Shaoxing Huatiao wine
- 3 teaspoons of light soya sauce
- 1 red onion - half & cut into small long strips
- pepper to taste

Have you heard how the name "Satay" or sate came about? I'm not sure if this was true but what I heard was satay actually means 3 pieces in Hokkien, a Chinese dialect. Satay is basically a barbecued meat skewer served with sweet peanut sauce. Satay is a national delicacy of Indonesia and in Singapore, we have easy access to pork satay, chicken satay and mutton satay. Even though you can also get satay in Malaysia, Brunei, Thailand or the Philippines and some other Southeast Asian countries, somehow the version available in each country vary a little.

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:
Youtube: www.youtube.com/spicenpans
Facebook www.facebook.com/spicenpans/
Instagram @spicenpans
Blog: www.spicenpans.com

Chat with us!
info@spicenpans.com

Thanks for watching!

See you soon.

xoxo
Jamie
on behalf of Spice N' Pans

Ingredients:
Makes 24 sticks

3 pieces of chicken thigh - cut into small pieces

Group A (cut into smaller pieces for easy blending)
4 pieces lemongrass (only use the white portion)
15 pieces shallots
3 pieces garlic
4 pieces galangal

Group B
6 tablespoons sugar
2 teaspoons turmeric powder
2 tablespoons coriander seed(dry roasted & pounded)
2 teaspoons cumin
1.5 teaspoons salt
1 tablespoon kichap manis

Marinating directions
1) Blend Group A into paste
2) Marinate cut chicken thigh with Group A & B for at least 2 hours

Roasting directions
Preheat oven at 180*C for at least 20 mins
Then roast your Satay or chicken skewers in the over at 180*C for 10 mins. Then increase temperature to 240*C and bake for another 10 mins.

Bon appetite!

配料：
制作24支

3块鸡大腿 - 切成小块

A组（切成小块，方便混合）
4块柠檬草（只有白色的部分）
15颗小葱头
3颗大蒜
4片蓝彊

B组
6汤匙糖
2茶匙姜黄粉
2汤匙芫荽籽（干烤和捣碎）
2茶匙孜然
1.5茶匙盐
1汤匙kichap manis （马来甜黑酱油）

散步方向
1）将A组混合成糊状
2）将A，B组鸡腿切断至少2小时

烘烤方向
将烤箱在180 * C下预热至少20分钟
然后将您的沙爹或鸡肉串在180 * C的温度下烤10分钟。 然后将温度升至240°C，再烘烤10分钟。