關於 cherry pig ，我們在網路上蒐集到這些相關的討論、資訊與評價

100 PHIM CHÂU Á XUẤT SẮC

1. Tokyo Story (Ozu Yasujiro, 1953) – Japan
2. Rashomon (Kurosawa Akira, 1950) – Japan
3. In the Mood for Love (Wong Kar Wai, 2000) – Hong Kong
4. The Apu Trilogy (Satyajit Ray) – India
5. A City of Sadness (Hou Hsiao-hsien, 1989) – Taiwan
6. Seven Samurai (Kurosawa Akira, 1954) – Japan
7. A Brighter Summer Day (Edward Yang, 1991) – Taiwan
8. Spring in a Small Town (Fei Mu, 1948) – China
9. Still Life (Jia Zhang Ke, 2006) – China
10. The Housemaid (Kim Ki-young, 1960) – Korea
11. Close Up (Abbas Kiarostami, 1990) – Iran
12. A One and a Two (Edward Yang, 2000) – China
13. Spring, Summer, Fall, Winter… and Spring (Kim Ki-duk, 2003) – Korea
14. Oldboy (Park Chan-Wook, 2003) – Korea
15. Late Spring (Ozu Yasujiro, 1949) – Japan
16. A Taste of Cherry (Abbas Kiarostami, 1998) – Iran
17. Uncle Boonmee Who Can Recall His Past Lives (Apichatpng Weerasethakul, 2010) – Thailand
18. Ugetsu Monogatari (Mizoguchi Kenji, 1953) – Japan
19. The Music Room (Satyajit Ray, 1958) – India
20. The Cloud-capped Star (Ritwik Ghatak, 1960) – India
21.Where is the Friend’s Home (Abbas Kiarostami, 1987) – Iran
22. Raise the Red Lantern (Zhang Yimou, 1991) – China
23. Sopyonje (Im Kwon Taek, 1993) – Korea
24. Crouching Tiger Hidden Dragon (Ang Lee, 2000) – Taiwan
25. Spirited Away (Miyazaki Hayao, 2001) – Japan
26. Tropical Malady (Apichatpong Weerasethakul, 2004) – Thailand
27. Mother (Bong Joon-ho, 2008) – Korea
28. Poetry (Lee Chang-dong, 2010) – Korea
29. A Separation (Asghar Farhadi, 2011) – Iran
30. A Touch of Zen (King Hu, 1969) – Taiwan
31. Manila in the Claws of Light (Lino Brocka, 1975) – Philippines
32. Mandala (In Kwon Taek, 1981) – Korea
33. A Moment of Innocence (Mohsen Makhmalbaf, 1981) – Iran
34. Happy Together (Wong Kar Wai, 1997) – Hong Kong
35. The River (Tsai Ming-Liang, 1997) – Taiwan
36. Blissfully Yours (Apichatong Weerasethakul, 2002) – Thailand
37. Awaara (Raj Kapoor, 1951) – India
38. Floating Clouds (Naruse Mikio, 1955) – Japan
39. Pyaasa (Guru Dutt, 1957) – India
40. The Lonely Wife (Satyajit Ray, 1964) – India
41. The Cow (Dariush Mehrjui, 1969) – Iran
42. Red Sorghum (Zhang Yimou, 1987) – China
43. Days of Being Wild (Wong Kar Wai, 1990) – Hong Kong
44. Farewell My Concubine (Chen Kaige, 1993) – China
45. Vive l’amour (Tsai Ming Liang, 1994) – Taiwan
46. The Adopted Son (Aktan Abdykalykov, 1998) – Kyrgyzstan
47. Peppermint Candy (Lee Chang-dong, 1999) – Korea
48. I Was Born, But… (Ozu Yasujiro, 1932) – Japan
49. The Story of the last Chrysanthemums (Mizoguchi Kenji, 1939) – Japan
50. Living [Ikiru] (Kurosawa Akira, 1952) – Japan
51. Sansho The Bailiff (Mizoguchi Kenji, 1954) – Japan
52. The House is Black (Forough Farrokhzad, 1963) – Iran
53. Woman in the Dunes (Teshigahara Hiroshi, 1964) – Japan
54. Scattered Clouds (Naruse Mikio, 1967) – Japan
55. Daughter in Law (Khodzhakuli Narliyev, 1972) – Turkmenistan
56. Dersu Uzala (Kurosawa Akira, 1975) – Japan
57. In the Realm of the Senses (Oshima Nagisa, 1976) – Japan
58. A time to live and a time to die (Hou Hsiao-hsien, 1985) – Taiwan
59. Through the Olive Trees (Abbas Kiarostami, 1994) – Iran
60. Children of Heaven (Majid Majidi, 1997) – Iran
61. Osama (Siddiq Barmak, 2003) – Afghanistan
62. West of Tracks (Wang Bing, 2003) – China
63. Paradise Now (Hany Abu Assad, 2005) – Palestine
64. Mukhsin (Yasmin Ahmad, 2006) – Malaysia
65. Secret Sunshine (Lee Chang-dong, 2007) – Korea
66. The Goddess (Wu Yonggang, 1934) – China
67. Humanity and Paper Balloons (Yamanaka Sadao, 1937) – Japan
68. Street Angels (Yuan Mizhi, 1937) – China
69. The Life of Oharu (Mizoguchi Kenji, 1952) – Japan
70. Mother India (Mehboob Khan, 1957) – India
71. Floating Weeds (Ozu Yasujiro, 1958) – Japan
72. Good Morning (Ozu Yasujiro, 1959) – Japan
73. Paper Flowers (Guru Dutt, 1959) – India
74. The Naked Island (Shindo Kaneto, 1960) – Japan
75. Intentions of Murder (Imamura Shohei, 1964) – Japan
76. A Man Vanishes (Imamura Shohei, 1967) – Japan
77. Holiday (Lee Man-hee, 1968) – Korea
78. The Cruel Sea (Khaled Al Siddiq, 1972) – Kuwait
79. Insiang (Lino Brocka, 1976) – Philippines
80. Vengeance Is Mine (Imamura Shohei, 1979) – Japan
81. Batch ’81 (Mike de Leon, 1982) – Philipines
82. Taipei Story (Edward Yang, 1984) – Taiwan
83. The Runner (Amir Naderi, 1985) – Iran
84. My Neighbor Totoro (Miyazaki Hayao, 1988) – Japan
85. Ju Dou (Zhang Yimou, 1990) – China
86. Life, and Nothing More (and Life Goes on…) (Abbas Kiarostami, 1992) – Iran
87. The Puppetmaster (Hou Hsiao-hsien, 1993) – Taiwan
88. Chungking express (Wong Kar Wai, 1994) – Hong Kong
89. The Scent Of Green Papaya (Tran Anh Hung, 1994) – Vietnam, France
90. Gabbeh (Mohsen Makhmalbaf, 1995) – Iran
91. The White Balloon (Jafar Panahi, 1995) – Iran
92. The Day a Pig Fell into The Well ( Hong Sangsoo, 1996) – Korea
93. Hana-bi (Kitaro Takeshi, 1997) – Japan
94. Flowers of Shanghai (Hou Hsiao-hsien, 1998) – Taiwan
95. Chunhyang (Im Kwon Taek, 1999) – Korea
96. The Color of Paradise (Majid Majidi, 1999) – Iran
97. The Poet (Garin Nugroho, 1999) – Iran
98. Blackboards (Samira Makhmalbaf, 2000) – Iran
99. The Circle (Jafar Panahi, 2000) – Iran
100. The Day I became a Woman (Marzieh Meshkini, 2000) – Iran

#whatever

2021年2月27日live 直播精華
📌葡式燒乳豬
📌蝦乾栗子冬菇飯
📌紫薯椰汁糕

20210302 Facebook Live
特別鳴謝Easycook 義工團做食譜🙏🙏🙏

蝦乾栗子飯

材料：
白米 2杯
熟栗子 大約10粒
蝦乾 10 隻
冬菇 5-6隻
幼蔥粒 少許

調味料:
麻油 1湯匙
豉油 2湯匙
糖 半茶匙
菇粉/雞粉 少許(可以不用)

做法:
1. 冬菇、蝦乾用水浸軟後切粒，冬菇水要留用
2. 煑熟栗子1開4
3. 兩杯白米洗淨後加入少量水,冬菇粒、蝦乾粒、栗子粒及冬菇水
4. 加入調味料:麻油、豉油、糖和菇粉
5. 放入飯煲開始煮飯，煮熟後盛起大碗內，灑上幼蔥粒便可食用。

Dried Shrimp Chestnut Mushroom Rice
(YouTube video starts at 21:27.)
Ingredients:
White rice - 2 rice cups (180ml X 2) (Wash and rinse)
Water and dried mushroom water - enough to cook the rice

Dried mushroom - diced (soak in water and save the water for cooking the rice)
Dried shrimps - diced (optional to fry them until fragrant)
Chestnuts - cut each one into 4 pieces

Seasoning ingredients:
Sesame oil - 1 tbsp
Light soya sauce - 2 tbsp
Sugar - ½ tsp
Mushroom seasoning powder - a dash
Chicken powder - optional

Garnish ingredients:
Green onion
Fresh mint leaves

Methods:
1. Place all the above ingredients and seasoning ingredients into the inner pot of a rice cooker.

2. Set to rice cook mode.

3. Serve with sprinkle of green onion pieces and top it off with fresh mint leaves.

✨✨✨✨✨✨✨✨✨✨✨
葡式燒乳豬

材料
📌 乳豬一隻

清洗乳豬材料
📌 梳打粉一湯匙

焊乾醃料
📌 小茴少許
📌 丁香5粒
📌 豆蔻幾粒
📌 芫荽籽少許
📌 黑胡椒少許
📌 香葉少許
📌 桂皮少許
📌 草果1粒

其他醃料
📌 迷迭香適量
📌 百里香適量
📌 蒜鹽適量
📌 蒜粉適量
📌 白蘭地少許
📌 橄欖油適量

做法
1. 乳豬洗淨，撕掉骨中間的白色皮，再用刀仔在骨與骨中間鎅一鎅，備用。
2. 用鑊煮滾水，放梳打粉，把乳豬稍為灼一灼，拎起。之後用水沖乾淨，再用廚房紙索乾水份，之後用風筒吹乾乳豬。（如果乳豬有毛便燒一燒）
3. 用小煎鍋，不用加油，加入焊乾醃料，把醃料焊乾，有煙出便熄火。
4. 準備攪拌機，加入已焊乾的醃料打碎成粉。如果想濃味一些，可加雞粉。
5. 乳豬放在盤上，皮向底，把已打碎的醃料粉加在乳豬身上，搽勻，再加入剪碎的迷迭香，百里香，搽勻，之後返轉乳豬，再用醃料粉搽勻，之後再返轉乳豬，再加入蒜鹽，蒜粉，搽勻乳豬全身。再加入白蘭地，再搽勻乳豬全身。之後用風筒再把乳豬稍為吹乾，再加入橄欖油，搽勻乳豬兩邊全身。
6. 用鐵叉均勻地刺豬皮數下，之後乳豬放在焗爐鐵架上，鐵架底用焗盤盛著，乳豬皮向下，骨向面，放入焗爐用200度先焗30分鐘。
7. 30分鐘後，取出乳豬，把乳豬身上的油倒在碗上，再用250度焗5 - 6分鐘左右，之後翻轉乳豬，用錫紙遮住耳仔部份，再放入焗爐，焗25 - 30分鐘。
8. 時間到後，取出，用竹籤刺在眼睛位置上，再插上紅色細蕃茄仔，即成。

備註：
1. 如果買不到乳豬全隻，可以買乳豬件代替。
2. 如果用全隻乳豬，把頸部份的骨要切除，豬腳豬手摺位要鎅一鎅。
3. 如果沒有白蘭地，可用酒精度較高的白酒代替。紹興酒也可以，但係白酒比較好一點。

Portuguese Style Roasted Whole Suckling Pig and Suckling Pig Rack
(YouTube video starts at 2:10.)
Ingredients:
Suckling pig - 1 whole

Or use

Spanish suckling pig rack - 1 rack
(Remove all the white membrane skin on the bone side of the rack.
Use a knife and lightly score in between the bones of the rack to absorb the marinade faster.
Blanch and clean the suckling pig rack by boiling in hot water with the skin side down with 1 tbsp of baking soda.
Rinse, pat dry, and blow dry it with a hair dryer or leave it in the refrigerator for 4 hours to let it dry.
Purpose of the baking soda is to tenderize the suckling pig’s skin.)

Dry marinade ingredients:
Fennel seeds - ¼ cup
Clove - 5
Cardamon - 5
Coriander seeds - ¼ cup
Black pepper - ¼ cup
Bay leaf - 2
Cinnamon stick - ½ a stick
Black cardamon - 1
(Pan fry the above herbs until fragrant and grind them into powder. Set aside.)

Chicken powder - optional
Rosemary - a sprig (cut into pieces)
Thyme - a sprig (cut into pieces)

Garlic-salt - to taste
Onion-salt - optional
Garlic powder - to taste

Wet marinade ingredients:
Brandy - ¼ cup (or white wine with a high alcohol content or Shaoxing wine)
Olive oil - about 2 handfuls

Garnish for the whole suckling pig ingredients:
Cherry tomatoes - 2 (to be placed over the eyes and secure with toothpicks.)

Methods for Whole Suckling Pig:
1. Marinate the whole suckling pig with the ground herbs powder on the abdominal side. Sprinkle rosemary and thyme pieces on top. Cut two slits each on all four of the legs to cook more evenly due to the thickness of the legs. Remove the bones below the head.

2. Sprinkle garlic-salt, and garlic powder on both sides of the suckling pig.

3. Rub brandy on both sides of the suckling pig.

4. Blow dry the skin side with a hair dryer until semi dry.

5. Rub olive oil on both sides of the suckling pig.

6. Poke small holes on the skin side to ventilate the hot air when baking.

7. Place the suckling pig on a baking wire rack and place the backing wire rack on top of a baking pan lined with aluminum foil paper. This pan is to catch the oil dripping when baking.

8. Bake at 200C (390F) with the abdominal side up for about 30 minutes or until the bones are golden brown then flip over to the skin side up and bake for further 30 - 45 minutes and increase the temperature to 250C (480F). Make sure to cover the ears with aluminum foil paper to avoid burning.

9. During the last 30 minutes of baking, occasionally brush the skin with the oil dripping.

10. When done, garnish with 2 cherry tomatoes over the eyes and secure them with toothpicks. Serve.

Methods for Suckling Pig Rack:
1. Rub the ground herbs powder on the bones side of the rack. Sprinkle rosemary and thyme pieces on top.

2. Sprinkle garlic-salt, and garlic powder on both sides of the rack.

3. Rub brandy on both sides of the rack.

4. Blow dry the skin side with a hair dryer until semi dry.

5. Rub olive oil on both sides of the rack.

6. Poke small holes on the skin side to ventilate the hot air when baking.

7. Place the suckling pig rack on a baking wire rack and place the backing wire rack on top of a baking pan lined with aluminum foil paper. This pan is to catch the oil dripping when baking.

8. Bake at 200C (390F) with the bone side up for about 30 minutes or until the bones are golden brown then flip over to the skin side up and bake for further 30 – 45 minutes and increase the temperature to 250C (480F).

9. During the last 30 minutes of baking, occasionally brush the skin with the oil dripping.

✨✨✨✨✨✨✨✨✨✨✨

紫薯椰汁榚
紫色層
材料: 紫薯一杯，花奶一杯，椰奶一杯，水半杯，糖半杯，寒天粉14g
做法: 1 先弄濕3張廚紙放飯煲底按煮飯鍵，跳制後取出紫薯去皮切細
2 水，糖，寒天粉放煲內煮至溶加花奶略攪拌最後加椰奶煮一會(整過程需一邊煮一邊攪)
3 將以上1同2放攪拌機打勻
4 打好放盒內放涼後才放雪櫃
白色層
材料: 花奶，椰汁各半杯，糖2匙，寒天粉7g，水1/4杯
做法: 水，糖，寒天粉煮至溶放花奶，椰奶略煮一會離火待涼後倒在已凝固的紫薯漿上放回雪櫃即成
備註: a 紫薯可改用紅荳不用攪爛
b 寒天粉也可用魚膠粉口感較實
c 糖視乎個人喜好加減
d 白色層材料較少放雪櫃較快凝固
e 一杯水約250ml

Purple Yam Coconut Milk Pudding
(YouTube video starts at 33:56.)
Ingredients:
Cooked purple yam - 1 cup (cut into small pieces)
(Avoid choosing ones that have white spots on the skin or soft to the touch. These have defects in them. Choose ones that are firm to the touch.
**Please refer to “Simple Way to Cook Yams &/or Eggs in Rice Cooker” methods below this recipe.)

Water - ½ cup (125ml) (Use 1 cup = 250ml if you are using corn flour.)
Sugar - ½ cup
Evaporated milk - 1 cup (250ml)
Agar agar powder - 14g
(also known as Kanten powder in Japanese and is vegetarian friendly.
Or use corn flour 1 cup.)

Coconut milk - 1 cup (250ml) (add in last to avoid curding when cooked too long.)

Blender

To make the white layer ingredients:
Water - ¼ cup
Sugar - 2 tbsp
Evaporated milk - ½ cup
Agar agar powder - 7g
Coconut milk - ½ cup
(Put all the ingredients into a cooking pot and cook until the sugar and agar agar powder have melted. Set aside.)

Methods:
1. In a cooking pot, add in ½ cup of water, ½ cup of sugar, and cook until the sugar has melted.

2. Add in evaporated milk, agar agar powder, and mix well.

3. Add in coconut milk, and mix well. This is the coconut milk mixture.

4. In a blender, add in cooked purple yam pieces, the coconut milk mixture, and blend well until smooth.

5. Pour into a mould.

6. Put into the refrigerator to set.

7. Once it is firm enough, pour the white layer on top and return back to the refrigerator to set.

Note: Optional to be creative with the layering of purple and white colors.

✨✨✨✨✨✨✨✨✨✨✨

How to Make Ramen Soft Boiled Egg
(YouTube video starts at 27:55. Skip to 39:53 for the final product.)
Ingredients:
Hot boiling water
Cold Eggs
Pot lid
Cold tap water
Methods:
1. Prepare a pot of boiling water.
2. Gently lower cold eggs in boiling water with a ladle and cover pot with a lid.
3. Boil for 6 minutes.
4. After 6 minutes, take the eggs out and IMMEDIATELY rinse them under cold tap water and peel the shell at the same time.
5. Cut the eggs into halves. Serve.

Note: Boil for 7 minutes for larger eggs.

今日教大家

📌葡式燒乳豬
📌蝦乾栗子冬菇飯
📌紫薯椰汁糕
高清版：https://youtu.be/MEbzUBXMtlY

✨✨✨✨✨✨✨✨✨✨
龍蝦尾凍肉資料👉https://bit.ly/3adssZ3

✨✨✨✨✨✨✨✨✨✨

護膚品 及 廚具及枕具購買連結🔗🔗
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👉VIP Code : MAMA20
📌http://nine9nine9shop.com
📱Whatsapp:+852 94002845
✉️info@9-beauty.com

20210302 Facebook Live
特別鳴謝Easycook 義工團做食譜🙏🙏🙏

蝦乾栗子飯

材料：
白米 2杯
熟栗子 大約10粒
蝦乾 10 隻
冬菇 5-6隻
幼蔥粒 少許

調味料:
麻油 1湯匙
豉油 2湯匙
糖 半茶匙
菇粉/雞粉 少許(可以不用)

做法:
1. 冬菇、蝦乾用水浸軟後切粒，冬菇水要留用
2. 煑熟栗子1開4
3. 兩杯白米洗淨後加入少量水,冬菇粒、蝦乾粒、栗子粒及冬菇水
4. 加入調味料:麻油、豉油、糖和菇粉
5. 放入飯煲開始煮飯，煮熟後盛起大碗內，灑上幼蔥粒便可食用。

Dried Shrimp Chestnut Mushroom Rice
(YouTube video starts at 21:27.)
Ingredients:
White rice - 2 rice cups (180ml X 2) (Wash and rinse)
Water and dried mushroom water - enough to cook the rice

Dried mushroom - diced (soak in water and save the water for cooking the rice)
Dried shrimps - diced (optional to fry them until fragrant)
Chestnuts - cut each one into 4 pieces

Seasoning ingredients:
Sesame oil - 1 tbsp
Light soya sauce - 2 tbsp
Sugar - ½ tsp
Mushroom seasoning powder - a dash
Chicken powder - optional

Garnish ingredients:
Green onion
Fresh mint leaves

Methods:
1. Place all the above ingredients and seasoning ingredients into the inner pot of a rice cooker.

2. Set to rice cook mode.

3. Serve with sprinkle of green onion pieces and top it off with fresh mint leaves.

✨✨✨✨✨✨✨✨✨✨✨
葡式燒乳豬

材料
📌 乳豬一隻

清洗乳豬材料
📌 梳打粉一湯匙

焊乾醃料
📌 小茴少許
📌 丁香5粒
📌 豆蔻幾粒
📌 芫荽籽少許
📌 黑胡椒少許
📌 香葉少許
📌 桂皮少許
📌 草果1粒

其他醃料
📌 迷迭香適量
📌 百里香適量
📌 蒜鹽適量
📌 蒜粉適量
📌 白蘭地少許
📌 橄欖油適量

做法
1. 乳豬洗淨，撕掉骨中間的白色皮，再用刀仔在骨與骨中間鎅一鎅，備用。
2. 用鑊煮滾水，放梳打粉，把乳豬稍為灼一灼，拎起。之後用水沖乾淨，再用廚房紙索乾水份，之後用風筒吹乾乳豬。（如果乳豬有毛便燒一燒）
3. 用小煎鍋，不用加油，加入焊乾醃料，把醃料焊乾，有煙出便熄火。
4. 準備攪拌機，加入已焊乾的醃料打碎成粉。如果想濃味一些，可加雞粉。
5. 乳豬放在盤上，皮向底，把已打碎的醃料粉加在乳豬身上，搽勻，再加入剪碎的迷迭香，百里香，搽勻，之後返轉乳豬，再用醃料粉搽勻，之後再返轉乳豬，再加入蒜鹽，蒜粉，搽勻乳豬全身。再加入白蘭地，再搽勻乳豬全身。之後用風筒再把乳豬稍為吹乾，再加入橄欖油，搽勻乳豬兩邊全身。
6. 用鐵叉均勻地刺豬皮數下，之後乳豬放在焗爐鐵架上，鐵架底用焗盤盛著，乳豬皮向下，骨向面，放入焗爐用200度先焗30分鐘。
7. 30分鐘後，取出乳豬，把乳豬身上的油倒在碗上，再用250度焗5 - 6分鐘左右，之後翻轉乳豬，用錫紙遮住耳仔部份，再放入焗爐，焗25 - 30分鐘。
8. 時間到後，取出，用竹籤刺在眼睛位置上，再插上紅色細蕃茄仔，即成。

備註：
1. 如果買不到乳豬全隻，可以買乳豬件代替。
2. 如果用全隻乳豬，把頸部份的骨要切除，豬腳豬手摺位要鎅一鎅。
3. 如果沒有白蘭地，可用酒精度較高的白酒代替。紹興酒也可以，但係白酒比較好一點。

Portuguese Style Roasted Whole Suckling Pig and Suckling Pig Rack
(YouTube video starts at 2:10.)
Ingredients:
Suckling pig - 1 whole

Or use

Spanish suckling pig rack - 1 rack
(Remove all the white membrane skin on the bone side of the rack.
Use a knife and lightly score in between the bones of the rack to absorb the marinade faster.
Blanch and clean the suckling pig rack by boiling in hot water with the skin side down with 1 tbsp of baking soda.
Rinse, pat dry, and blow dry it with a hair dryer or leave it in the refrigerator for 4 hours to let it dry.
Purpose of the baking soda is to tenderize the suckling pig’s skin.)

Dry marinade ingredients:
Fennel seeds - ¼ cup
Clove - 5
Cardamon - 5
Coriander seeds - ¼ cup
Black pepper - ¼ cup
Bay leaf - 2
Cinnamon stick - ½ a stick
Black cardamon - 1
(Pan fry the above herbs until fragrant and grind them into powder. Set aside.)

Chicken powder - optional
Rosemary - a sprig (cut into pieces)
Thyme - a sprig (cut into pieces)

Garlic-salt - to taste
Onion-salt - optional
Garlic powder - to taste

Wet marinade ingredients:
Brandy - ¼ cup (or white wine with a high alcohol content or Shaoxing wine)
Olive oil - about 2 handfuls

Garnish for the whole suckling pig ingredients:
Cherry tomatoes - 2 (to be placed over the eyes and secure with toothpicks.)

Methods for Whole Suckling Pig:
1. Marinate the whole suckling pig with the ground herbs powder on the abdominal side. Sprinkle rosemary and thyme pieces on top. Cut two slits each on all four of the legs to cook more evenly due to the thickness of the legs. Remove the bones below the head.

2. Sprinkle garlic-salt, and garlic powder on both sides of the suckling pig.

3. Rub brandy on both sides of the suckling pig.

4. Blow dry the skin side with a hair dryer until semi dry.

5. Rub olive oil on both sides of the suckling pig.

6. Poke small holes on the skin side to ventilate the hot air when baking.

7. Place the suckling pig on a baking wire rack and place the backing wire rack on top of a baking pan lined with aluminum foil paper. This pan is to catch the oil dripping when baking.

8. Bake at 200C (390F) with the abdominal side up for about 30 minutes or until the bones are golden brown then flip over to the skin side up and bake for further 30 - 45 minutes and increase the temperature to 250C (480F). Make sure to cover the ears with aluminum foil paper to avoid burning.

9. During the last 30 minutes of baking, occasionally brush the skin with the oil dripping.

10. When done, garnish with 2 cherry tomatoes over the eyes and secure them with toothpicks. Serve.

Methods for Suckling Pig Rack:
1. Rub the ground herbs powder on the bones side of the rack. Sprinkle rosemary and thyme pieces on top.

2. Sprinkle garlic-salt, and garlic powder on both sides of the rack.

3. Rub brandy on both sides of the rack.

4. Blow dry the skin side with a hair dryer until semi dry.

5. Rub olive oil on both sides of the rack.

6. Poke small holes on the skin side to ventilate the hot air when baking.

7. Place the suckling pig rack on a baking wire rack and place the backing wire rack on top of a baking pan lined with aluminum foil paper. This pan is to catch the oil dripping when baking.

8. Bake at 200C (390F) with the bone side up for about 30 minutes or until the bones are golden brown then flip over to the skin side up and bake for further 30 – 45 minutes and increase the temperature to 250C (480F).

9. During the last 30 minutes of baking, occasionally brush the skin with the oil dripping.

✨✨✨✨✨✨✨✨✨✨✨

紫薯椰汁榚
紫色層
材料: 紫薯一杯，花奶一杯，椰奶一杯，水半杯，糖半杯，寒天粉14g
做法: 1 先弄濕3張廚紙放飯煲底按煮飯鍵，跳制後取出紫薯去皮切細
2 水，糖，寒天粉放煲內煮至溶加花奶略攪拌最後加椰奶煮一會(整過程需一邊煮一邊攪)
3 將以上1同2放攪拌機打勻
4 打好放盒內放涼後才放雪櫃
白色層
材料: 花奶，椰汁各半杯，糖2匙，寒天粉7g，水1/4杯
做法: 水，糖，寒天粉煮至溶放花奶，椰奶略煮一會離火待涼後倒在已凝固的紫薯漿上放回雪櫃即成
備註: a 紫薯可改用紅荳不用攪爛
b 寒天粉也可用魚膠粉口感較實
c 糖視乎個人喜好加減
d 白色層材料較少放雪櫃較快凝固
e 一杯水約250ml

Purple Yam Coconut Milk Pudding
(YouTube video starts at 33:56.)
Ingredients:
Cooked purple yam - 1 cup (cut into small pieces)
(Avoid choosing ones that have white spots on the skin or soft to the touch. These have defects in them. Choose ones that are firm to the touch.
**Please refer to “Simple Way to Cook Yams &/or Eggs in Rice Cooker” methods below this recipe.)

Water - ½ cup (125ml) (Use 1 cup = 250ml if you are using corn flour.)
Sugar - ½ cup
Evaporated milk - 1 cup (250ml)
Agar agar powder - 14g
(also known as Kanten powder in Japanese and is vegetarian friendly.
Or use corn flour 1 cup.)

Coconut milk - 1 cup (250ml) (add in last to avoid curding when cooked too long.)

Blender

To make the white layer ingredients:
Water - ¼ cup
Sugar - 2 tbsp
Evaporated milk - ½ cup
Agar agar powder - 7g
Coconut milk - ½ cup
(Put all the ingredients into a cooking pot and cook until the sugar and agar agar powder have melted. Set aside.)

Methods:
1. In a cooking pot, add in ½ cup of water, ½ cup of sugar, and cook until the sugar has melted.

2. Add in evaporated milk, agar agar powder, and mix well.

3. Add in coconut milk, and mix well. This is the coconut milk mixture.

4. In a blender, add in cooked purple yam pieces, the coconut milk mixture, and blend well until smooth.

5. Pour into a mould.

6. Put into the refrigerator to set.

7. Once it is firm enough, pour the white layer on top and return back to the refrigerator to set.

Note: Optional to be creative with the layering of purple and white colors.

✨✨✨✨✨✨✨✨✨✨✨

How to Make Ramen Soft Boiled Egg
(YouTube video starts at 27:55. Skip to 39:53 for the final product.)
Ingredients:
Hot boiling water
Cold Eggs
Pot lid
Cold tap water
Methods:
1. Prepare a pot of boiling water.
2. Gently lower cold eggs in boiling water with a ladle and cover pot with a lid.
3. Boil for 6 minutes.
4. After 6 minutes, take the eggs out and IMMEDIATELY rinse them under cold tap water and peel the shell at the same time.
5. Cut the eggs into halves. Serve.

Note: Boil for 7 minutes for larger eggs.

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[香港美食] 係荃灣食到唔錯既西餐晚餐 | Chalet | 香港揾食 | 廣東話食評

今次用ipad製片，睇下效果同電腦做有無咩分別！

在荃灣都能吃到相當不錯的西餐 - Chalet

Chalet是瑞士小木屋的意思，聽上來已經相當詩情畫意。不過日常生活匆忙，平常都經過始終沒有入內的打算，又一次經過又是大雨天，再走也不便，既然如此就不如入去避雨兼食晚餐！

店內似乎分成兩大區域，有質感走英倫風的戶外區(只係扮，有蓋有冷氣) ，以高枱作主打，餐廳內部則是酒吧的設計，據說樓上還有以皮製厚沙發打造成模擬書房的區域，但當天人流不多，似乎因而沒有開放。

餐牌的選擇其實不少。我們進了餐廳後陷入了選擇困難症，所以最後決定點要兩個套餐， 既豐富又簡單！

主菜/ Main Course：
美式燒烤醬烤白春雞配中東米、火箭菜沙律 ($278)
Grilled Spring Chicken with Couscous. Arugula BBQ Sauce (HKD278)

法式半熟鴨胸配鯷魚、牛油焗薯、車厘子汁($298)
Seared Duck Breast with Anchovy Butter Baked Potato Cherry Sauce

幫襯了這家瑞士小木屋Chalet後大雨也下完了。食品質素不錯，環境也十分舒適，平時匆之後到來享受一分優閒， 雖然價錢較貴，但整體還是值得一試。

#Chalet
荃灣青山公路407-411號金荃大廈地下B鋪 (8咪半對面)
Shop B, G/F, Kam Tsuen Mansion, 407-411 Castle Peak Road, Tsuen Wan


#香港美食 #荃灣 #西餐 #FineDinning

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555 mask rider 乾巧（Shot it; cross it）

A deep red pig 　
(Porco Rosso) = rouge のぶーさん 　

The chief character of the main volume. 36 years old. A bounty hunter I step on crimson trial manufacture battle flying boat S-21, and to work as against an aerial pirate. It was the ace pilot of the Italian air force, but I avoided that own name stopped through war and left the force once. The pig human being who saves black glasses, a mustache. I hear music on a radio while usually drinking wine in the uninhabited island of the hiding place and send willful days that I can puff at the cigarette of the gitane. When I appear in the town, I wear a red tie to a white suit and am covered with a soft felt hat of Borsalino. It is usual that I wear a car key-colored trench coat on the top.
I "turn it, and the battle maneuver to be good at is crowded". He becomes "the ace of the Adriatic Sea" during World War I by this skill. By the way, it was the proud skill of the fighter in 0 sets of warships during World War II when "a twist included" it.
The real name is Mark . It is about that says "Captain Mark ..." of a drama.

An evil God squadron go on thermos 　
須塔美輪 = cherry tree mound Rei

須塔美羽 (すとうみう) / go on silver
* Catch phrase： The "LOVELY SENSATION" / glitter world!
A younger sister of . I am full of curiosity and have a character to check it for being interested. I assume flower arrangement a hobby. I had ability I ran very much, and to sense danger likewise that was an older brother and heard the voice of the heart of flame Tatsu God hereby. I show the knob interested in 走輔 while I run very much and call it a を "older brother" and respect it very much. It runs very much that a ghost is the only weak point, and と is similar. It is the love Lee charge of "the G3 princess".

トリンティブラッド 　
アウグスターヴラディカ = とーか

仮面ライダー555　
555＝ハンワ原人
乾巧（いぬい たくみ）
本作の主人公。18歳（1985年生まれ）。職を転々としながらバイクで旅をしていた青年。九州で真理と出会い、オルフェノクに襲われた際、真理に無理矢理ファイズに変身させられる。その後も済し崩しに変身させられ、図らずも人類とオルフェノクとの戦いに身を投じていく。
555 mask rider 乾巧（Shot it; cross it）
劇中オートバジン・サイドバッシャー・ジェットスライガーの3マシン全てを操縦した唯一の人物である。

紅の豚　
ポルコ・ロッソ＝紅のぶーさん　
ポルコ・ロッソ(Porco Rosso)
本編の主人公。36歳。真紅の試作戦闘飛行艇サボイアS-21に乗って空中海賊を相手にする賞金稼ぎ。かつてはイタリア空軍のエース・パイロットだったが、自らの名が戦争を通じて上がった事を嫌い軍を去った。黒眼鏡、口ひげをたくわえている豚人間。普段はアジトの無人島でワインを飲みながらラジオで音楽を聞き、ジタンの煙草をくゆらせるという気ままな日々を送っている。街に出る時は白いスーツに赤いネクタイを着用し、ボルサリーノの中折れ帽をかぶる。その上にカーキー色のトレンチコートを着るのが常である。
得意とする戦闘マニューバは「捻り込み」。彼はこの技で第一次大戦中に「アドリア海のエース」となっている。ちなみに「捻り込み」とは第二次世界大戦中の零式艦上戦闘機の得意技でもあった。
本名はマルコ・パゴット。劇中でフィオが「マルコ・パゴット大尉～」と言っているのはポルコの事である。

災神戦隊ゴーオンジャー　
須塔美輪　＝桜塚れい
ゴーオンシルバー
* キャッチフレーズ：LOVELY SENSATION / キラキラ世界！
フラワーアレンジメントを趣味とする。兄である大翔同様に危険を察知する能力を持っており、これによって炎神達の心の声を聞き取った。大翔を「アニ」と呼んでとても尊敬している一方、走輔に気があるような節も見せている。お化けが唯一の弱点であるのは大翔と同様である。「G3プリンセス」のラブリー担当でもある。

トリンティブラッド　
アウグスターヴラディカ ＝とーか

☆Wing Cats☆桜塚れいのブログ♪
http://ameblo.jp/cassowary0/