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Korean Mochi Bread 韩式麻薯面包 ~ This small round ball shape mochi bread looks cute (some called them Dino eggs) is crusty on the outside and chewy on the inside and it is best to be eaten fresh from the oven
Recipe ~~ https://wp.me/p7Ila5-8Nz
Recipe: Christian’s Thai Braised Beef Noodles
(中文版本好快會Post)
#sustainablemeat
Recipe:
1 featherblade of beef (any sustainable braising beef cut available)
Braising Sauce
12 tablespoons Oyster Sauce
6 tablespoons dark soy
6 tablespoons light soy
8 tablespoons sugar
300ml water
Stir Fry:
300-400g Flat Rice Noodles (Hor Fun)
2 tablespoons vegetable oil
3-4 cloves garlic, minced
2-3 Bird’s eye chilies
1/2 onion
2 spring onions
3-4 sprigs of fresh green peppercorns
1 cup Thai Basil
Fried garlic
Fried onions
1. Bring the featherblade to room temperature and gently sear all sides.
2. Place in a large braising pot and then mix in the braising sauce and bring to a boil.
3. Transfer the pot into an oven set at 125C and braise for 2 hours, turning half way through.
4. Allow to rest when cooked before slicing.
5. In a hot wok, fry the garlic, onions, chilies, some spring onions and Thai basil.
6. Add the flat noodles and add some of the braising liquid as stir frying.
7. Place in a plate and add some nice slices of featherblade.
8. Serve with some fresh Thai basil, coriander, fried garlic and onions
#beef #beefrecipes #bbq #barbeque #asianfood #asian #food #nomnom #yummy #easyrecipes #hongkong #hk #hkg #homekong #meat #meatlover
If you want to try out this awesome beef from Britain please reach out to @goldenpighk
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Hello friends! Today we're going to share with you how to make juicy oven-baked smoked BBQ ribs at home.
Copying and practicing a recipe from a famous restaurant is the most challenging thing, but it is very interesting and we learn new things from it. In this video, we copied the taste of the famous pepper ribs, but made some modifications, because some ingredients are not found in this city. Chili’s slow-cooked pork ribs has been a top seller on the menu since 1986 and is still the best seller today. So this is a must try.
To make smoked flavor BBQ ribs without a smoker, we slow cook in the oven, and make the Chili's BBQ sauce with smokey chipotle in adobo, or it can be made by liquid smoke instead. The flavor is found in the sauce, and the cooking secret is slow-braising which can keep the meat juicy and tender like the original. You can use the barbecue sauce suggested in the recipe below or use your favorite homemade or store-bought sauce. Hope you like it. Enjoy. :)
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How to make Oven-Baked Smoked BBQ Ribs
✎ Ingredients
pork ribs 950g
☞ for dry marinades
coarse salt 70g
black pepper 15g
ground white pepper 4g
cayenne pepper 2g
granulated sugar 3.5g
garlic powder 1.5g
onion powder 1.5g
☞ for BBQ sauce
chipotle peppers in adobo 7g
regular soy sauce 32g
tomato paste 70g
ketchup 20g
chicken broth 30g
apple cider vinegar 35g
dark beer 45g
fresh orange juice 87g
minced garlic 10g
chili powder 1.5g
onion powder 5g
salt 3g
black pepper 2.5g
light brown sugar 130g
1. Combine together coarse salt, black pepper, ground white pepper, cayenne pepper, granulated sugar, garlic powder and onion powder, mix well.
2. Line a baking tray with foil or parchment paper.
3. Place the ribs on the baking tray, pat dry the ribs with paper towels on both sides.
4. Using a sharp knife to take off excess fat. Just keep a little fat.
5. Remove the silver skins or whitish dense skin on the bone side of the ribs.
6. Then turn the meatier side facing up, generously season with 1 tablespoon of dry marinades.
7. Cover with another foil, shiny side out.
8. Preheat the oven to 135C, bake for 2.5~3 hours.
9. While the ribs bake, make the barbecue sauce. Add all the sauce ingredients together, using an immersion blender to blend the ingredients until smooth. Pour into a saucepan and cook over medium-low heat for 15-20 minutes, stirring often until thicker.
10. Once baked, remove foil and transfer to a new baking tray and brush ribs with the barbecue sauce on both sides. Let the bone side facing up.
11. Preheat the oven to 220C, bake for 5 minutes, then turn the meatier side facing up and brush a little bit of sauce and bake for 10 minutes or until ribs have been caramelized.
12. Transfer the ribs to a plate or a cutting board, brush with sauce again if needed and serve.
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Chapter:
00:00 intro
00:35 Ingredients
01:07 how to make season spice
02:33 prepare the ribs
03:56 slow cook ribs in oven
04:55 how to make smoked BBQ sauce
08:32 caramelized the ribs
11:11 enjoy
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#BBQRibs
#copycatRecipes
Hello friends! Today we're going to share with you how to make the super fluffy but light in the texture American style pancakes.
The pancake's shape and structure varies worldwide. But fluffy American pancakes are on my A-list. Everybody loves pancakes because they're so easy to make, but NOT THAT EASY. I mean if you want to make the most delicious one.
So we did some research to find the recipe. New York Magazine has voted Clinton St. Bakery Co’s pancakes are the best in New York city twice, so no doubt, we tried their recipe. And we love it. They are rich in flavor but light in texture. Super Yummy. Their pancakes are famous for a reason.
In this video, we’ll share the secret of these pancakes step by step, and how to make the fluffy texture (almost like a cake). They are great for a weekend brunch, and we strongly recommend topping with maple butter and blueberries compote. Of course you can also add some crisp fried bacon with it, they are a classic American breakfast dream team forever :). Wow~so enjoyable. Every day should start like this.
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How to make blueberry pancakes
☞ Yield: 8~10 servings, using ¼ cup to scoop the batter
✎ Ingredients
📍 pancake
all purpose flour 160g
milk 220g
baking powder 6g
granulated sugar 70g
salt 2g
unsalted butter 58g, melted
egg 2, M~L size
vanilla extract 2g
📍 maple butter
maple syrup 160g (about 1/2 cup)
cold unsalted butter 110g, cubed (about 1/2 cup)
📍 blueberry compote
fresh or frozen blueberries 178g (1 cup)
granulated sugar 22g (2 tbsp)
lemon juice 5g (1tsp)
✎ Instructions
📍 pancake
1. Sift flour and baking powder together into a large mixing bowl. Then add sugar and salt and mix well.
2. Separate egg yolks from egg whites. Add vanilla extract, milk and melted butter into yolks bowl, and whisk until combined.
3. Beat the egg whites by electric mixer or by hand with a whisk until foamy, then add sugar in 3 batches and continue whisking until they reach medium soft peaks.
4. Pour the egg yolk and milk mixture into the dry mixture, just mix until the flour is dissolved, the batter will be slightly lumpy. Don't over mix it.
5. Next, gently mix half of the whipped whites into the batter, using the whisk to mix from the bottom, then add the rest of the whipped whites and keep folding it in, but no need to fully incorporate.
6. Heat the griddle until hot about 190°C. Drop half cup of pancake batter on the griddle to test the temperature and let set. Once bubbles form and pop, flip it. If the color is nice, the heat is enough. (A common mistake many people make is they don't heat the griddle enough, which is why we need to test the first one.) BTW, if you prefer the crispy on the edge, you can grease the hot surface with a little oil or butter.
7. Add 1/4 cup pancake batter, as the pancake cooks, you will see bubbles start to form on top, once the bubbles pop and become holes, it's time to flip. (3~3.5 mins per side)
8. Repeat the process with remaining batter, you can add some blueberries on top to create fruit flavor. Cooking several pancakes at a time. Transfer cooked pancake to a plate and garnish with confectioners’ sugar on top. Serve warm with maple butter and blueberry compote. Enjoy! To keep the pancakes warm while you make more, you can preheat the oven to 50°C and transfer cooked pancakes in to keep warm.
📍 maple butter
1. Heat maple syrup in a small saucepan over medium heat.
2. Add cold butter to warm syrup (never bring to a boil), whisking until sauce is smooth and all of the butter is incorporated. Maple Butter can also be kept refrigerated for up to two months. Reheat before using.
📍 blueberry compote
1. Simply combine blueberries, sugar and lemon juice in a small pot over medium-low heat, stirring continuously.
2. Once cooked, simmer for 4-5 minutes, keep stirring until a thick mixture has formed.
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Chapter:
00:00 opening
00:35 Ingredients
01:20 Preparation
03:49 Meringue(medium soft peaks)
04:48 How to make pancakes batter
06:17 How to cook pancakes(Blueberries and original)
08:28 How to make Maple Butter
09:53 the best ever pancakes
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#pancakes
#ClintonStBakingCo
#easyrecipes
【EddieCooking】香煎嫩滑三文魚配青豆薄荷醬及風琴焗薯 Pan Fried Salmon & Hasselback Potato
材料 Ingredients
一人份量 One serving
香煎嫩滑三文魚配青豆薄荷醬 Pan Fried Salmon on Minted Peas
三文魚排 300g Salmon fillet
青豆 200g Green peas
新鮮薄荷葉 Fresh mint leaves
無鹽牛油 45g Unsalted butter
芥花籽油 Canola Oil
鹽 Salt
檸檬酸豆牛油 Lemon Caper butter
酸豆 3 茶匙 3 tablespoon Capers
無鹽牛油 25g Unsalted butter
檸檬 1/2 Lemon
鹽 Salt
風琴焗薯 Hasselback Potato
薯仔 1 Potato
百里香 Thyme
橄欖油 Olive Oil
鹽 Salt
風琴焗薯 Hasselback Potato
1. 焗爐預熱185度。
Preheat over to 185c.
2. 將薯仔切成風琴狀，每層約2mm厚。底部預留1.5cm，不要切斷。
Slice the potato the same way as the video, about 2mm between each cut. Do not cut to the bottom, about 1.5cm from the bottom usually works well.
3. 薯仔放置焗盆上，淋上適量橄欖油。加份鹽調味後，放入焗爐。
Place the potato on a baking tray, drizzle a good amount of olive oil on the potato. Sprinkle some salt and place in oven.
4. 185度焗60分鐘至金黃色。
Bake 60mins until the potato is crispy on the edges.
5. 焗好後放上新鮮百里香。
Add some fresh thyme to the potato before eating.
青豆薄荷醬 Minted Peas Sauce
1. 青豆加入講量鹽煮熟後，瀝乾及放入攪拌機。
Boil some frozen peas in salted water. Remove from water and put into a blender.
2. 加入薄荷葉、牛油及適量鹽。攪拌至蓉狀。
Add mint leaves, butter and salt, blend.
檸檬酸豆牛油 Lemon Caper butter
1. 加熱平底鑊。檸檬切半後，放至熱鑊上，煎至表面呈焦糖色。
Cut half a lemon and place it on a hot pan until it is slightly caramelized.
2. 牛油放入另一平底鍋內。
Add butter into a saucepan.
3. 酸豆搾乾水份，加入平底鍋內。煮一分鐘後放置。
Squeeze the water from the capers and add into butter, set aside after about 1min of cooking.
香煎嫩滑三文魚 Pan Fried Salmon
1. 三文魚排清洗乾淨及抹乾，放置室溫。
Clean and dry the piece of salmon fillet and make sure it is at room temperature before you start cooking it.
2. 熱平底鑊加入芥花籽油。
Heat pan and add Canola oil.
3. 芥花籽油加熱後，放入三文魚排，魚皮一面朝下。
When the oil is very hot, place salmon skin side down.
4. 灑上鹽調味。
You can salt the salmon now.
5. 煎約2分鐘後反面。
Flip over after about 2mins.
6. 魚皮面灑上適量鹽調味。將熱油淋上魚皮面，繼續煎香。
Salt the skin side and spoon hot oil over the fish and keep cooking.
7. 煎約3分鐘後，盛起三文魚排，放置。
Total cooking time is usually around 5mins. Set fish aside once done.
8. 將三文魚放於青豆醬上。淋上酸豆牛油及擠檸檬汁。
Add minted peas to plate, place salmon fillet on top, spoon on the capers and butter mixture. Add a squeeze of the lemon.
Notes from Eddie:
1. Make sure the salmon fillet is in room temperature before you start cooking. I would bring out the fish about an hour before I start cooking.
2. Make sure the fillet is quite dry before you cook. Use a knife to scrape off any excess moisture from the skin.
3. You can use fresh peas if you can find, but frozen one is also fine.
4. Use Canola oil for panfrying salmon fillet. It is better for the recipe as the oil has a higher burning point.
5. While frying the fish, I usually lift the fish to check the skin, you want it to turn golden brown.
關於此食譜 About:
This is one of my favourite ways to eat Salmon. I also like it because it’s quite simple to make. Try your best to buy some good quality salmon, my favourite is King Salmon from New Zealand. My favourite part of the salmon is the belly so make sure you get a piece that includes some belly parts. The most important part of this salmon is making sure that its quite dry before you cook. There is a lot of moisture in the skin and I find the best way is to scrape it off with a knife. Keep scraping till no more moisture comes off the skin of the fish. Dry the other side with some kitchen towel. I prefer not to salt the fish until I cook it as more moisture will come off the fish if you salt it too early.
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