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和牛肥鹽焗重皮奄仔蟹
Wagyu Beef Fat Salt-Crusted Juvenile Mud Crab
簡單來講，奄仔蟹就係未受精嘅青蟹，蟹膏誘惑亦都幼滑。重皮簡單來講即係換殼前，硬殼下面會有一層薄膜軟殼， 進食時享受感覺爆棚。
講返道菜，主廚將和牛肥嘅香滲透係道菜嘅入面。鹽焗奄仔蟹聽起來普通，但係用和牛肥一齊煮直接添加咗一種邪惡既香。
令到簡簡單單嘅鹽焗奄仔蟹變得唔普通。
蟹，當然爆膏。隻隻都接近完美。見圖。
@chefvickycheng
@wingrestaurant_hk
#hkig #hkigfood #hkfood #hkfoodie #hkfoodblogger #hkfoodblog #hkfoodstagram #hkfoodporn #crab #seafood #chinesefood #蟹
薑蔥肉蟹炒腸粉 🦀 Local Mud Crab with Cheung Fan rice noodles. 在座唔知道有無人都鍾意食 江蘇浙江 ' #青蟹炒年糕 ', 我自己就超級喜歡! 不過近年喺香港食呢味, 已經完全得個殼, pun fully intended. The sticky Nian Gao in that recipe, should have absorbed in & amalgamated with both the Crab essence flavors as well as the sauce mixture they are both cooked in, paired with some green peas to balance all... But many current generations of the dish in HK have the Virgin Mitten Crabs & Nian Gao live their own divorced lives, I prob only remember 2 places in HK that does a decent version nowadays. 😢
In this Cantonese version here, it's basically suffering the same fate - none of the Mud Crab's flavor has penetrated into the Cheung Fan, worse still, this Soy based sauce is super sharp salty, not helped by the fact the Spring Onions & Ginger weren't fried or Caramelized properly to release their aroma & slight sweetness in the ginger. Almost nefariously single Dimensional..
Sure? The Cheung Fan is flavorful from the salty sauce & some hot 'wok' air. But I might as well go to Macau 🇲🇴 & eat at 珍榮咖啡美食 which serves 瓦煲腸粉 for MOP 39. 雖然隻蟹幾靚, 但係成件事都係同床異夢
We found a new Muslim-owned food stall at JEM that sent us into a glorious food coma. Run by Boss Mama, Madam Salbiah, Sedapwok sells delicious stir-fried dishes, BBQ and nasi padang under one roof!
Two items stood out, the first being the extraordinary Seafood Platter - $24.90 (2-3pax). It includes all your favourite BBQ seafood — stingray, clams, squid, prawns, fried fish, and a refreshing mango salad. Each and every component, which is doused in a different gravy that's wonderfully aromatic and tasty, was delicious on its own. The platter comes complete with their signature sambal fried rice or seafood fried rice.
If you want to amp up your sedap experience, try their Shell Out Seafood Platter ($46.00, serves 2-3) with a choice of sambal, black pepper or salted egg sauce. Each platter comes with mud crab, stingray, prawns, squid, mussels, lala, sausage and corn. Like seafood in a bag, you can pour the seafood on the table and enjoy it with your hands. Go for the sambal, as this sauce is a secret recipe from our dear makcik. It's finger licking good!
Other popular items include Indonesian Mak Mak Noodle Pot ($9.90 for 2-3pax), Jumbo Ayam penyet($5.90) and Sambal stingray with rice ($7.90). They even serve satay to pair with your mains, which is quite a rare find in a food court! You can choose from chicken, beef or mutton satay ($8/10 sticks).
📍 50 Jurong Gateway Road, #05-01, Singapore 608549 (JEM, within Koufu Food Court)
⏰ 10:00am - 10:00pm daily
🙋🏼♀️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
🎧 Listen to our podcast at https://www.misstamchiak.com/podcast-chiak-podcast/! We are on Spotify and Apple Podcasts too!
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Hôm nay Cương và anh Thiết mải làm nhà nên tối hai anh em chỉ có thể đi bắt cua núi về xào lá chua chát. Cua núi có 2 loại là cua suối và cua rừng, cua rừng (cua đá) thường ở trên cạn chỗ ẩm ướt và cua suối thì ở những vũng suối nhỏ, cách bắt cua núi có nhiều cách nhưng phổ biến nhất là soi. Một đêm đi săn cua anh em kiếm được 1 cân trở lên và chế biến chúng theo nhiều cách khác nhau.
Giờ thì xin mời mọi người cùng thưởng thức!
Chúc các bạn 1 buổi tối vui vẻ!
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