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#letupannn.
Alhamdulillah, rezeki Abe Joe dpt makan king crab ni. Memang freshh wei..
Abe Joe memang sgt2 recommend premium seafood fresh dari @amseafoodloverhq.
Ade pelbagai size king crab, Hokkaido wild egg scallops, Boston Lobster, Spiny lobster, salmon& juga Miyagi Oyster.
Abe Joe nk makan dgn Cik Yam macam tagline @amseafoodloverhq, "Cipta memori bersama tersayang" 🥰
Jom pakat2 support orang kite, @amseafoodloverhq. Confirm puas hati 👍🏻
#letupannn #amseafoodloverhq
Add @littlefarms Cafe & Bistro Katong Point to your list of places to dine in ✅ The food is made with the freshest produce, some are from their supermarket next door (indicated on menu). My favourite dish is the New Zealand King Salmon with Heirloom Tomatoes, pan seared to perfection. For dessert lovers, try their Manuka honey layered cake with caramelized condensed milk filling. They also do killer cocktails and their service is impeccable! Ask for the outdoor seat where we are and dine in Balk vibes! 🥰
💥💥💥反應不錯！！！老闆多加30套~~~~要買快來囉！！💥💥💥
❗❗优惠价 #RM88 就能够买到500gram的野生三文鱼 King Salmon！！（两片三文鱼）❗❗
YouTube版本请看：
https://youtu.be/FcDQEzK073g
不是因为 TheFood Crew 食物总动员 的介绍，我还真的不知道原来三文鱼有分那麽多种类
也有分什麽养殖跟野生，价钱是可以相差这麽大的！
今天你们一定要来看看这支影片，除了可以得到更多三文鱼的资讯之外
还可以用很便宜的价钱买到真正的野生三文鱼 #KingSalmon !!!
据说King Salmon 1KG是要价 #RM250 的啊~~~听到价钱我当场眼睛睁得超大！！
但是大家别怕，说明是 #买平嘢 ！！
⚠️⚠️我北西八地已经跟TheFood Crew谈好了，我们这次会卖大家一个优惠价！！⚠️⚠️
❗❗优惠价 #RM88 就能够买到500gram的野生三文鱼 King Salmon！！（两片三文鱼）❗❗
🚚重点还是要免运费啊！！！！🚚
💥💥💥限量60份！！！💥💥💥
💬有兴趣订购者可以PM我
💬又或者Whatsapp:
https://wa.me/60162548955
⚠️注意注意⚠️
❗我们採取先汇款先得的方式，要是迟了汇款，限量套餐卖完后我们将会把款项退回给您。
❗注意注意，错过这个优惠价，你们就需要用原价去跟红曲馆平台购买了哦！！
=========================
TheFood Crew
https://www.facebook.com/FoodCrewStore
#salmon #三文鱼 #北西八地 #买平嘢 #kingsalmon #thefoodcrew #wild #fish
#seafood #美食 #foodie
00:00 Chuẩn bị để cho nhện ăn
02:24 Intro
03:00 Mexican red knee tarantula
04:00 Longipes Blue tarantula
04:30 Chaco Golden Knee tarantula
05:30 Vietnam Blue tarantula
06:48 Cobalt Blue tarantula
08:23 Cobalt Blue “Emerald Green” Tarantula
09:39 Costa Rican Tiger Rump Tarantula
10:20 Curly Hair Tarantula
11:23 Brazilian White Knee Tarantula
12:21 Mexican Red Knee Tarantula
13:08 Chaco Golden Knee tarantula
13:35 Thailand Black tarantula
14:17 Vietnam Earth Tiger Tarantula
14:58 Mexican Red Rump Tarantula
15:29 Ornithoctoninae sp. "Nhen Dep"
16:19 Vietnam Blue tarantula
17:23 Golden Earth Tiger Tarantula
18:03 Rear Horned Baboon Tarantula
18:58 King Baboon Tarantula
19:50 Socotra Island Blue Baboon Tarantula
20:57 Orange Baboon Tarantula
22:30 Togo Starburst Baboon Tarantula
23:14 Ornithoctoninae sp. "phan cay"
24:11 Indian Ornamental Tarantula
25:00 Venezuelan Suntiger Tarantula
26:00 Brazilian Salmon Pink Birdeater Tarantula
28:18 Thiệt hại năm qua
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Xem thêm các video khác của mình:
► Video về trăn và rắn: https://goo.gl/5K9rSZ
► Video về các loài bò sát khác: https://goo.gl/oye5Kc
► Tổng hợp video vlog của mình: https://goo.gl/jqLVCj
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【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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