Although there are lots of Italian restaurants in Hong Kong, homemade pasta is not so widely popular as making fresh pasta takes patience and attention to the intricate details of the process. However, you can find every dish made in-house from scratch at Casa Cucina & Bar located at Sai Ying Pun. Formerly of Two- Michelin Guide -starred Amber at The Landmark Mandarin Oriental, Hong Kong Executive Chef Anthony Cheung brings a Cicchetti-inspired menu featuring a limited selection of dishes all made in-house. This restaurant has three floors of intimate dining space which looks like a resort hotel, no wonder it has become an Instagram favorite since its grand opening.
雖然意大利餐廳在香港隨處可見,但手工意粉卻不常見,始終複雜製作過程需要一定的耐性,不過位於西營盤的Casa Cucina & Bar就可找到從頭開始自家製作的手工菜式。大廚Anthony Cheung曾任職香港置地文華東方酒店、米芝連兩星法式餐廳Amber,餐牌選取意大利特色小食文化Cicchetti為創作靈感,選擇不算多,但全都是自家製作。餐廳猶如一幢獨立度假屋,擁有三層空間,難怪開張以來已成為IG打卡熱點。
Burrata $105
This appetizer resembles the "red, white, and green" colors of the Italian flag. The softness and delightful milky aroma of buffalo cheese are irresistible. The seasonings allow the delicate flavor of the cheese to shine through. When cut open, the creamy interior of Burrata is revealed as it slowly seeps from the centre like rich cream. It tastes cool and refreshing and that's why is a great choice for appetizer in summer.
這道前菜仿如意大利國旗的「紅、白、綠」三色,水牛芝士的柔軟與芳香就是它最誘人的魅力,奶香佈滿口腔,簡單調味不喧賓奪主,切開時水牛芝士像奶油般柔滑的內芯緩緩滲出,冰涼清新,是夏天一流的開胃菜。
Duck Ragu Pappardelle $178
This pasta with double-seared duck breast chicken, liver parfait and French yellow wine topped with Parmesan is one of the Casa signature dishes. The biggest difference between fresh pasta and dried pasta is the springy texture which offers an al dente bite. Pappardelle goes wonderfully with a hearty, meaty Duck Ragu sauce.
這道鴨胸肉醬意粉是Casa的招牌菜之一,加入雞肝及法國Vin Jaune黃葡萄酒,再撒上巴馬臣芝士,新鮮現造意粉與乾意粉最大的分別就是彈性中帶點煙韌的麵質,挺身富有Al dente咬口嚼勁,寬帶蛋麵極易掛上濃稠肉汁。
Chicken Parmigiana $168
It is a classic Italian dish of breaded chicken breast covered in melty mozzarella cheese and is served with bright and tangy tomato sauce to provide a contrast to the fried cutlets and rich cheese. The coating is flavorful and crispy.
作為一道經典的意大利菜,裹著麵包糠的雞胸肉以半熔的Mozzarella芝士舖面, 配合酸酸甜甜的番茄醬,與炸雞和濃郁的芝士形成鮮明對比,外層炸漿香脆可口。
Braised Ox Cheek $218
Slow-cooking is perfect for ox cheek meat which is a thick working muscle. It turns this tough meat into a wonderfully rich and tender delicacy. Ox cheek is braised in red wine, every mouthful is juicy and luscious. It matches in a perfect way with the deep, warm, complex flavours of red wine.
牛面頰肉原是一種厚實的肌肉,所以非常適合用來慢煮,將原本堅韌的牛肉變得柔軟入味,加入紅酒燉煮,每一口鮮嫩多汁,完美搭配紅酒那種深沉、溫暖、複雜的酒香。
Tiramisu $58
Tiramisu is a rich treat blending the bold flavors of cocoa and espresso, the cake melts in the mouth without being too sweet.
提拉米蘇融合了苦香可可和濃縮咖啡粉,蛋糕質感入口即化,不會過於甜膩。
Tofu Panna Cotta $58
This panna cotta does not taste like usual because it is inspired by Hong Kong's favourite "Tofu Fa", made with fresh tofu and topped with a toffee-like-sweet syrup made with red sugar and light soy sauce. Its delicate sweetness and smooth tofu texture make it a perfect treat at the end of a meal.
奶凍與傳統口味有所不同,由於啟發自香港人氣小食豆腐花,奶凍是以新鮮豆腐製成,融合以黃糖及淡豉油製成、如拖肥糖般的甜糖漿,其細膩有層次的甜味和吹風可破的軟滑豆腐質地為晚餐完美作結。
#casacucinahk #casacucina #casacucinabar #SaiYingPun #西營盤 #homemadepasta #手工意粉 #foodie #foodporn #hkfoodie
同時也有56部Youtube影片,追蹤數超過56萬的網紅kottaso cook【kottaso Recipe】,也在其Youtube影片中提到,◆こっタソ動物園チャンネル 新しいチャンネルです!こちらもおヒマな時にどぞ。 ⇒https://www.youtube.com/c/こっタソ動物園-kottasoanimals ご視聴ありがとうございます。 Thank you for watching I want to deliver deli...
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become in french 在 Agnes Chee謝嫣薇 Facebook 的最佳解答
四年前餐廳開張就放在菜單上的一道魚饌,不單單是招牌菜,而且已成為餐廳的DNA,不管菜單怎樣更新,都一定保留。不花巧、簡約但選材到位、演繹精準的一道菜,以日式混合法式的烹調技術去表達了中菜蒸魚+魚湯文化的精髓,看到一個廚師寬闊的視野。這一晚徹底感動我的是,這已經吃過無數次的菜,還是吃出了不同之處,味道更好更有深度了,跟大廚Chef Maxime 查詢,他說是的,他最近在細節上作了調整及改良。
一道他做了至少一千次的菜,仍找到可以突破之處,反映一個廚師在不斷尋求進步的決心,以及對自我要求之高是異於常人。
Akamutsu, the rosey seabass wrapped in Brittany Kombu with verbena and steamed with Sake over hot stones ----- the fish dish placed on the menu since day one in @ecriturehk . I think this is more than a signature dish now, it has also become part of the DNA of the restaurant. A rather simple dish, no dazzling elements, no fancy factor, however with the well-selected ingredients and calibrated execution, @mximeagilbert successfully expressed the beauty of Chinese Steamed fish + fish soup culture through his excellent cooking skill with both Japanese and French cooking techniques applied to it.
I have had this dish for many times, but the latest experience touched me greatly ----- it tastes slightly different, even better of course, the flavour carried more in-depth, and the fumet texture is thicker and smoother than the past. I checked with Chef Maxime, he said yes, he has recently made some minor adjustments in the details hence the improved version is borned. Wow! A dish that he has cooked at least a thousand times, but still able to find a way for the breakthrough, you can tell a determined and self-demanding person he is, to constantly seek improvement for better results. Respect.
#akamutsu #signaturedish #maximegilbert #ecriture #ecriturehongkong #michelinstar #michelinstarrestaurant #foodcriticschoice #agnescheefoodcritic #hongkongfinedining #centraleats #fishlover #instafish #fishdish #frenchfinedining
become in french 在 CheckCheckCin Facebook 的最佳貼文
【飲食文化衝擊】生吃就是野蠻人飲食嗎?
⭐生吃會增加脾胃負擔
⭐容易腹瀉人士要格外小心
#星期六隻眼閉
從前不敢生吃的食物 / 真的可以生吃嗎?
幼稚園生都知道:食物要煮熟才能吃。但人越大,眼界越開闊,小時候煮熟才吃的東西,長大了發現原來都可以生吃!以下食物你覺得生吃還是熟吃美味呢?
🌽 白粟米
粟米煮法多樣,但北海道白粟米可以當水果般生食,號稱是世界上最甜的粟米。
🐟 魚
刺身是日本的經典料理,將新鮮魚類、貝類切片,配以山葵、醬油食用,不少人對刺身為之瘋狂,不過大量進食要當心吃下寄生蟲。
🥚 雞蛋
日本人喜歡用生雞蛋拌飯吃,然而並非所有雞蛋都可以生吃,日本產雞蛋由下蛋日開始計算,21天內可以生吃,蛋盒上印的最佳食用期限就是可以生吃的期限。
🐮 牛肉/雞肉
法國菜的經典前菜Steak tartare韃靼牛肉,將生牛肉剁碎,混合香料及生雞蛋製成,除了牛肉亦有韃靼雞肉,日本亦有餐廳供應雞肉刺身,你敢試嗎?
🦀 蟹
醬油蟹是著名的韓國菜,將生蟹放在醬油中醃製而成,江蘇、上海等地亦有生醉蟹的做法,用酒將生蟹醃製而成。要注意吃生蟹有機會感染肺吸蟲病、霍亂等疾病。
🐙 活章魚
活章魚是韓國的傳統菜式,將仍然鮮蹦活跳的章魚直接放進嘴裡,章魚觸鬚吸盤有機會吸住人的嘴巴、舌頭甚至食道,有機會導致窒息,可說是玩命的飲食體驗。
中醫理論認為生冷食物有違養生原則,「生」是指未煮過的食物,「冷」是指低於室溫的食物,進食生冷食物容易損傷陽氣及脾胃,令體內產生濕、痰等。而且未經煮熟的食物容易附有細菌及寄生蟲,任何調味料例如醋、酒、蒜頭、辣椒等均不能將之消滅,吃後輕則消化不良,重則食物中毒,大家進食前要三思。
留言或按讚👍🏻支持一下我們吧!❤️ 歡迎 Follow 我們獲得更多養生資訊。
Can we eat them raw?
Even kindergarteners know that cooked foods are safe to eat. As we grow older and are exposed to new knowledge, we realize there are some foods that can actually be eaten raw!
Do you enjoy eating the following foods raw or cooked?
🌽 White corn
There are many ways to cook white corn, but the Hokkaido white corn, known to be the sweetest corn in the world, can be eaten raw.
🐟 Fish
Sashimi is a classic dish in Japanese cuisine. We can slice fresh raw fish and shellfish and eat them with wasabi and soy sauce. Many people enjoy sashimi, but do beware of the parasites that might enter the body if we consume them excessively.
🥚 Egg
Japanese enjoy mixing raw eggs into their rice, but not all eggs can be eaten raw. Eggs that are produced in Japan can be eaten raw within the first 21 days. Do watch out for the expiry date for raw consumption on the packaging.
🐮 Beef/chicken
Steak tartare is a classic French dish, and it is made of mixed minced raw beef, spices, and raw eggs. Besides steak tartare, there is also chicken tartare. In some Japanese restaurants, they serve chicken sashimi too. Would you be willing to give that a shot?
🦀 Crab
Soy sauce marinated crab is famous in Korean cuisine, and the crabs used in the dish are uncooked. Likewise, in Jiangsu and Shanghai, there are also people who marinate raw crabs with wine. Do note that eating raw crabs can increase the risks of getting the Paragonimus infection (lung infection caused by parasites called paragonimus) and cholera.
🐙 Live octopus
In traditional Korean cuisine, raw octopus is served. While diners would consume live octopuses as they are, the mollusks’ arms might cling onto the mouth, tongue, and even esophagus, suffocating the diners.
The Chinese Medicine theories believe that eating raw and cold food is not good for the wellbeing of the body. ‘Raw’ refers to uncooked foods, whereas ‘cold’ refers to foods that are below room temperature. Eating raw and cold foods can damage the yang energy, the spleen, and the stomach, and it would cause the body to accumulate phlegm and dampness.
Uncooked foods may also become a growing site for bacteria and parasites. Seasonings like vinegar, wine, garlic, and chili are not effective in wiping out the bacteria and parasites. Some might experience a mild indigestion after consuming uncooked foods, but in more severe cases, individuals might experience food poisoning. Hence, we need to be more cautious.
Comment below or like 👍🏻 this post to support us. ❤️ Follow us for more healthy living tips.
#男 #女 #腹瀉
become in french 在 kottaso cook【kottaso Recipe】 Youtube 的最佳貼文
◆こっタソ動物園チャンネル
新しいチャンネルです!こちらもおヒマな時にどぞ。
⇒https://www.youtube.com/c/こっタソ動物園-kottasoanimals
ご視聴ありがとうございます。
Thank you for watching
I want to deliver delicious Japanese-food recipes to the world
【材料】(保存期間:冷蔵で約3日)
●卵:10個
●ニラ:お好み量
●もやし:1袋
●えのき:1袋
●ごま油(にんにく炒める用)
●醤油:250ml
●みりん:100ml
●ごま油:大さじ1
●コチュジャン:大さじ2(豆板醤でもOK)
●お酒:100ml
●あごだし(4倍濃縮):大さじ1(めんつゆとかお好みの和風出汁でもOK)
●砂糖:大さじ1(ラカントとかにするとより低糖質になります)
●酢:大さじ2
●にんにく:2~3片
●唐辛子
※タレは二回以上の利用も考えて濃い味になってます。再利用時にお肉漬けたり、豆腐やラーメン等にかける場合はそのままで。一回の利用の場合はお好みで醤油を減らしたり漬ける野菜の量を増やしてあげてね
※もっと辛いのがお好みの方は唐辛子やコチュジャンを足してもOK
※辛いのが苦手な方はコチュジャンを普通の味噌にしても美味しいですよ♪
※お酢の酸味を残したい場合は粗熱をとってる時に入れてあげるといいですよ♪
※タレを再度加熱すればもっと日持ちするので他の食材を漬けたりしてみてね。
-------------------------------------------------------
今回は漬けてもかけても美味しい悪魔のタレを使って
悪魔の半熟煮卵を作りました。
色んな旨味が複雑に合わさったピリ辛で後引く味は
まさに悪魔的旨さ!!食べれば食べるほどハマる…抜群のやみつき度合いです♪
ゆで卵やお肉を漬けてご飯のおかずにしても最強に旨いんですが
ラーメンのちょい足しや豆腐にかけても超旨い万能な調味料にもなってます。
悪魔のタレに漬けるだけで本当に簡単なので
色んな物にかけたり漬けたりして
沢山の方にこの悪魔のタレの虜になって欲しいです♪
是非作ってみて下さい。
[Ingredients]
● 10 eggs
● Chives: as much as you like
● Bean sprouts: 1 bag
● Enoki mushrooms: 1 bag
● Sesame oil (for frying garlic)
● Soy sauce: 250ml
● Mirin: 100ml
● Sesame oil: 1 tablespoon
● Gochujang: 2 tablespoons (Dou ban jiang is fine too)
● Sake: 100ml
● agodashi (Fih Stock 4 times concentrated) : 1 tablespoon (Noodle
soup or other Japanese soup stock is fine too)
● Sugar: 1 tablespoon (you can use LACANTS for a lower sugar content)
● Vinegar: 2 tablespoons
● 2 or 3 cloves garlic
● Chili pepper
※ If you like it hotter, you can add more chili pepper or gochujang.
※ If you don't like spicy food, you can use regular miso instead of gochujang ♪
※ If you want to keep the sourness of the vinegar, you can add it when
it is off the heat ♪
-------------------------------------------------------
This time, I made a half-boiled devil's egg using the devil's sauce,
which is delicious both marinated and poured over.
It's a complex combination of many different flavors, with a spicy,
lingering taste.
The more you eat, the more you become addicted to it ♪
It is the best seasoning to marinate boiled eggs or meat as a side
dish for rice,
but it is also super tasty in ramen noodles or on tofu, making it a
versatile seasoning.
It's really easy to just marinate it in the devil's sauce. I hope many
people will be captivated by this sauce ♪
Please try to make it.
●Instagram
⇒https://www.instagram.com/kossarishuntaso/
●twitter
⇒https://twitter.com/kottaso_recipe
●連絡先
⇒kossarisyuntaso@gmail.com
#こっタソの自由気ままに #悪魔の半熟煮卵 #味玉 #悪魔のたれ #EggRecipe #달걀요리 #鸡蛋菜肴 #أطباق البيض #팽이버섯 #和食 #低糖質おつまみ #糖質制限レシピ #ヤセ筋 #低糖質レシピ #ヘルシー #ダイエットレシピ #激痩せ #糖質制限レシピ #ロカボレシピ #dietfood #lowcarbdiet #dietrecipe #晩ごはんレシピ #ご飯泥棒 #おかず #極上レシピ #ワンパンレシピ #時短レシピ #おうちごはん #至福の料理 #ご飯のお供 #太らないレシピ #やみつきレシピ #酒のつまみ #簡単つまみ #こっタソレシピ #男飯レシピ #mukbang #먹방 #男子ごはん #HomeCooking #StayHome #大食い #男ウケ料理 #晩酌 #自炊 #酒の肴 #簡単レシピ #弁当 #作り置き #Bento #recipesfordinner #マツコの知らない世界 #WithMe #Eazyrecipe #モッパン #から揚げ #唯一無二の絶品レシピ #こっタソ動物園
become in french 在 糖餃子Sweet Dumpling Youtube 的最讚貼文
Hello friends! Today we're going to share with you how to make a classic French creamy mushroom soup. (Soupe Aux Champignons)
French mushroom soup is a simple and easy recipe that you can make everyday or on a weeknight. This easy homemade mushroom soup is so comforting, it's hearty, rich and earthy, and it's quite versatile. You can also make it vegan by using vegetable broth, and use coconut milk instead of heavy cream. This recipe just keeps it simple and gluten-free. This will definitely become a go-to recipe! It’s a perfect soup for a chilly fall day. Hope you like this video. Enjoy. :)
This is an #ASMR ver, you can check out the other version that with BGM and Voices in Chinese if you like:
https://youtu.be/f-AMOarrAGY
---------------------------------------------------------------------------------------------
How to make Classic French Mushroom Soup Recipe
Soupe Aux Champignons Recipe
☞ Yield: 3-4 bowls
✎ Ingredients
☞ For broth
half onion
fresh thyme 2 bunches
fresh parsley 1 bunch
bay leaf 1
carrot 1
celery 1 stalk
black peppercorn Q.S.
water 500ml
☞ For mushroom soup
mushroom 270g, remove the stem, net weight is about 250g
olive oil 15g
unsalted butter 15g
half onion
whipping cream 120g
salt Q.S.
a knob of butter for pureeing
✎ Instructions
☞ For the broth
1. The best way to clean mushrooms is to not wash them, but if they are dirty, you can wash them gently one by one and immediately pat dry with paper towels, don't keep them in water too long.
2. You can cut off the stem or remove the stem by fingers, but don't throw it away, use them to make broth. Place the mushrooms caps on the cutting board and slice them. Set aside.
3. Peel the carrot and trim off the top, cut carrot and celery into a few big pieces.
4. Trim the ends of the onion, cut in half, peel off skin both halves and discard the skin. One halve cuts into big pieces for broth. Another halve chops into small pieces for frying with mushroom slices.
5. Throw onions, carrots, celery, peppercorns and herbs in a pot. Cover with 500ml of water, set the pot over medium high heat and bring it to a boil, then turn the heat down to low heat and cook for 30 minutes. The cooking time depends on how much stock you make.
6. Remove the pot from the stove, and set a strainer over a bowl, pour the stock through, pressing on the solids to extract any extra liquid and discard the vegetables.
☞ For the mushroom soup
1. Cook onions in olive oil and butter in a soup pot over medium high heat, then reduce heat to low and cover to cook for 8 minutes until soft but not browning.
2. Add the mushroom slices and salt, stir evenly, cover with lid and cook for 10 minutes until liquid from mushrooms has mostly evaporated.
3. Pour the vegetable broth and whipping cream and stir constantly, keep the heat on low and cover to cook for 30 minutes.
4. Transfer 3/4 soup to a blender and puree until smooth, creamy and thick.
5. Return soup to pot and stir well. Season with salt and black pepper if needed, and serve in bowls, garnish with mushroom slices or drizzle a few drops of olive oil. Enjoy!
----------------------------------------------------------------------
#FrenchCuisine
#MushroomSoup
#ComfyFood
#easyRecipes
become in french 在 志祺七七 X 圖文不符 Youtube 的最佳貼文
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各節重點:
00:07 前情提要
01:36「卍」的起源
04:32「卍」為何會到希特勒手中?
06:30被希特勒染指的卍,在二戰被視為禁忌
07:41來自東方的抗議
08:56近期的爭議事件
10:40我們的觀點
11:39提問
12:05結尾
【 製作團隊 】
|企劃:力寧
|腳本:力寧、羊羊
|編輯:土龍
|剪輯後製:Pookie、絲繡
|剪輯助理:歆雅、范范、珊珊
|演出:志祺
——
【 本集參考資料 】
→ :Popular online retailer Shein apologizes for selling swastika necklace after backlash:https://cbsn.ws/31nmuSm
→ :賽夏族祖傳「雷女紋」 不是納粹圖騰啦:https://bit.ly/2EzOB7V
→ :《符號的故事》:直到希特勒出現,「卍」才出現廣為人知的邪惡意義:https://bit.ly/32ln0Qb
→ :THINK TANK; A Symbol of Hatred Pleads Not Guilty:https://nyti.ms/3hq5hNW
→ :How the world loved the swastika - until Hitler stole it:https://bbc.in/3j6VFrN
→ :把 卐 字傳入德國的男人:https://bit.ly/2QiN20K
→ :Emile Louis Burnouf | French archaeologist | Britannica:https://bit.ly/3leVQDm
→ :Learn To Love The Swastika? Tattoo Parlours Aim To 'Take Back' Symbol From The Nazis In New Scheme:https://bit.ly/3hsFkNQ
→ :Friends of the swastika' shirts sold on USC campus:https://bit.ly/2YqATLF
→ :Vendor Selling ""Friends Of The Swastika"" Shirts On USC Campus Asked To Leave:https://bit.ly/2EpyXvX
→ :Hindu Swastika Is Not Hitler’s Hakenkreuz, Stupid:https://bit.ly/3gwXmgF
→ :Recognize Swastika as spiritual, not just hateful, to foster mutual respect and tolerance.:https://bit.ly/2QkHXFo
→ :Bill to teach students about symbols of hate passes Senate:https://bit.ly/3hsFGEa
→ :Hindu Student Leader In US Faces Cyber-bullying For Pointing Out That Sacred Dharmic Symbol ‘Swastika’ Is Different From Nazi Hakenkreuz: https://bit.ly/2El13J7
→ :There’s nothing ‘peaceful’ about the swastika:https://bit.ly/32nhNar
→ :Jewish-Hindu relations and a case for greater understanding:https://bit.ly/2CStqxu
→ :Why did Hitler choose the swastika, and how did a Sanskrit symbol become a Nazi emblem?:https://bit.ly/2FVCWRT
【 延伸閱讀 】
→ :空軍悄悄撤下「卐」字標誌 一個遲遲走不出納粹陰影的古老符號:https://bit.ly/3jcYZSn
→ :外國人真的看不懂? 日本政府改地圖拚觀光惹惱民眾:https://bit.ly/3l9ej4h
→ :軍國主義復活? 日極右派高舉卐字旗反中韓:https://bit.ly/2CUswR7
→ :赫見納粹圖騰引爭議 馬公潮音寺新建工程擺烏龍:https://bit.ly/2QgHzro
→ :外媒看光復高中事件:台灣不是特例,亞洲人對二戰、納粹歷史的認知「不太一樣」:https://bit.ly/3jcZcVF
→ :A Thai Singer Wore a Swastika. Was It Prejudice or Ignorance?:https://nyti.ms/3aT7rTN
→ :Thailands Nazi pop culture phenomenon:https://nyti.ms/31nYfnd
→ :Watch: Thailand’s military rulers use Hitler in propaganda video:https://wapo.st/31offdd
→ :Deadly Style: Bauhaus’s Nazi Connection:https://bit.ly/32isvz3
→ :These are the new symbols of hate:https://cnn.it/3lgqV9x
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