今日有嘉賓 陸浩明 6號 上嚟傾下計
仲會教大家煮
📌姜蔥牛肉
📌羊腩煲
📌 Oreo truffles
✨✨✨✨✨✨✨✨✨✨✨
龍蝦尾牛柳凍肉資料👉https://bit.ly/3adssZ3
20210102 Live Recipes 中英對照
Many thanks EasyCook 義工團🙇♀️🙇♀️🙇♀️🙇♀️
重温影片:
https://youtu.be/ib0I-ik0G9Y
奧利奧朱古力球
材料 :
📌 奧利奧餅 25塊
📌 忌廉芝士 4oz
📌牛奶朱古力塊 (放朱古力入一隻碗再用煲煮熱水隔水來溶化)
📌白朱古力塊 (放入另一隻碗, 丶一樣是隔水溶化)
餡料:(隨意放或不放)
📌 榛子醬 (隨意加入與否)
做法:
1. 將25塊奥利奥饼用食物處理器打碎再加入忌廉芝士攪拌均勻
2. 將(1)的材料倒入碟中, 揉成小球. 可隨意放入揍子醬與否
3. 將溶了的牛奶朱古力及白朱古力分別用匙滴在每個奧利奧小球上面. 再灑上彩虹糖針(rainbow sprinkles)
4. 將奧利奧朱古力球放入雪櫃15分鐘冷却後便可享用
Oreo Truffles
(YouTube video starts at 45:30.)
Ingredients:
Oreo cookies - 25 cookies
Cream cheese - 4 oz
Filling ingredient:
Hazelnut spread
Dipping chocolate ingredients:
Milk chocolate blocks - melt over double boiler
White chocolate blocks - melt over double boiler
Toppings ingredient:
Rainbow sprinkles
Methods:
1. In a food processor, add in Oreo cookies, cream cheese, and pulse into a dough like consistency.
2. Transfer to a plate and roll into balls with or without hazelnut spread filling.
3. Drizzle milk and white chocolate over chocolate balls. Sprinkle with rainbow sprinkles on top.
4. Cool to set for 15 minutes in the refrigerator. Serve.
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薑蔥蠔油炒牛柳
配料:
牛柳 大約一磅,切片
生薑 一大段,切絲
蔥 2棵(切段、分開白色及綠色2份)
醃料:
油 1湯匙
糖 2茶匙
生抽 少許(因為稍後會加入蠔油)
粟粉 2湯匙
調味料:
蠔油 1湯匙(用少許紹興酒拌勻)
紹興酒 1湯匙
做法:
1. 牛柳加入1湯匙油,充分混合以使肉質鬆軟。
2. 加入糖,生抽, 粟粉,攪拌均勻。
3. 燒紅炒鑊,加3湯匙油,薑絲, 爆香。
4. 加入白色部分蔥段,爆香。
5. 加入醃過的牛柳,然後把牛柳分散,使其平均分佈在鑊中,勿炒。
6. 在炒鍋邊緣撒入紹興酒,用筷子稍微撥動牛柳。
7. 加入蠔油,然後迅速炒至尚有少許血紅色,加入綠色部分蔥段,兜勻後上碟食用。
Stir-Fried Beef Tenderloin with Green Onion and Oyster Sauce
(YouTube video starts at 25:00.)
Ingredients:
Beef tenderloin - sliced
Ginger - shredded very thin
Green onion - a bunch (green parts only)
Marinade ingredients:
Oil
Sugar - to taste
Light soya sauce - to taste but not too much because oyster sauce will be added later
Corn starch
Seasoning ingredient:
Oyster sauce - 1 tbsp
Shaoxing wine - 1 tbsp
Garnish
Green onion - (green parts only)
Methods:
1. In a bowl, add in sliced beef tenderloin, and oil. Mix well to loosen up the meat first for better absorption of other seasonings after.
2. Add in sugar, light soya sauce, corn starch, and mix well.
3. Heat up a wok to very hot. Add oil, shredded ginger, and fry until fragrant.
4. Add in green onion (green parts only).
5. Add in the marinated beef tenderloin and spread out evenly in the wok. DO NOT stir fry them yet.
6. Drizzle in Shaoxing wine around the edge of the wok.
7. Add in oyster sauce and quickly stir fry until medium rare. Meat will be fully cooked when transferred to serving plate.
8. Transfer to serving plate and garnish with green onion. Serve.
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有味飯
材料
📌 栗子適量
📌 紅蘿蔔適量
📌 椰菜適量
📌 薑一片
📌 豉油3湯匙 (每一杯米一湯匙)
📌 麻油1湯匙
做法
1. 洗米,米放入電飯煲內膽。
2. 栗子除殼除衣,用熱水浸一浸,一粒開四小粒。
3. 紅蘿蔔切粒,椰菜切大粒,薑切粒。
4. 薑粒加入已洗好及已量好水的米中,栗子,紅蘿蔔,椰菜鋪在米上,再加入豉油,麻油,放入電飯煲,調較時間開始煮飯。
5. 飯熟後取出,用筷子撈勻,即成。
Flavored Rice with Chestnut, Carrot and Cabbage
(YouTube video starts at 2:28.)
Ingredients:
Rice - 3 rice cups (wash and rinse well)
Water - enough to cook the rice
Chestnuts - (remove outer shells, soak in hot water and peel of the inner skins. Cut each one into four pieces. Do not cook them.)
Carrot - (cut into cubes)
Cabbage - (cut into pieces)
Ginger - (cut into small pieces)
Seasoning ingredients:
Light soya sauce - 3 tbsp
Sesame oil - 1 tbsp
Brown sugar - optional to stir in before serving to sweeten the rice
Methods:
1. In a rice cooker inner pot, add in rice, water, ginger, chestnut, carrot, cabbage, light soya sauce, and sesame oil. Mix well.
2. Put the rice inner pot in the rice cooker and set to rice cook mode.
3. Mix well before serving.
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羊腩煲
材料
📌 黑草羊羊腩連骨2磅
📌 酒少許
📌 油少許
📌 蔥頭適量
📌 蒜頭適量
📌 香葉2塊
📌 蔥白適量
📌 薑8 - 10片
📌 冰糖1粒
📌 竹筍適量
📌 冬菇適量
📌 馬蹄適量
📌 竹蔗適量
📌 枝竹適量
📌 蠔油1湯匙
📌 芹菜適量
📌 大蔥適量
📌 中國蒜適量
醬汁材料
📌 南乳大半磚
📌 南乳汁1湯匙
📌腐乳3磚
📌 柱侯醬1湯匙
📌 紹興酒2湯匙
腐乳汁材料
📌 腐乳3磚
📌 白砂糖1湯匙
📌 熱水少許
📌 檸檬葉絲
做法
1. 羊腩洗淨,抹乾水份。之後乾鑊落羊腩,羊腩皮向下,稍煎一會,之後兜勻,炒至油出,見乾身,加入清水汆水,再落少許酒,待煮滾。
2. 準備大碗放入醬汁材料,南乳用匙羹壓爛,攪勻,備用。
3. 羊腩煮滾後,羊腩倒在篩中,用清水過一過,瀝乾水份。
4. 開新鑊落薑片,加油,加入蔥頭,蒜頭爆香,再加入香葉,之後加入步驟2的醬汁炒勻,再放入蔥白,加少許油,之後放入已瀝乾水份的羊腩炒勻。加入清水,再兜勻,放入冰糖,竹筍,冬菇,馬蹄,兜勻。
5. 高速煲放入竹蔗墊底,倒入步驟4已炒好的羊腩,調較煮肉程式,需時40分鐘。
6. 細碗內加入腐乳汁材料,壓爛腐乳,再加入檸檬葉絲,撈勻。
7. 差不多40分鐘,用細火燒紅砂鍋,倒入羊腩,調較大火收汁,把竹蔗取走,再放入枝竹,加入蠔油,攪勻。再放入中國蒜,芹菜,大蔥,煮至收汁,即成。
備註:
1. 食用時可加入步驟6的腐乳汁。
2. 如果不用高速煲,用普通鑊或鍋,水要蓋過羊面,滾了後,細火忟1小時,(切記不要開蓋睇),1小時後關火不要開蓋,等30分鐘,再開火忟15 – 30分鐘。再繼續餘下步驟。
Lamb Brisket Stew
(YouTube video starts at 4:30. Skip to 1:11:05 for final preparation.)
Ingredients:
Lamb brisket - 2 lbs (cut into chunks, wash and rinse well. Do not blanch yet.)
Ginger - about 12 slices (use more ginger when cooking lamb)
Garlic - about 2 bulbs or more
Shallot - about 2 bulbs or more
Bay leaf - 2 pieces
Bamboo shoots
Shiitake mushrooms - rehydrated
Water chestnuts
Sugar canes - (to be lined on the bottom of the pressure cooker pot and also to balance out the heaty lamb meat and for the sweetness)
Clay pot
Seasoning ingredients:
Red fermented bean curd (“Nam Yu”) - a little more than ½ a cube
Red fermented bean curd (“Nam Yu”) liquid - 1 tbsp
White Fermented bean curd (“Fu Yu”) - 3 cubes
Chu Hou paste - 1 tbsp
Shaoxing wine - 2 tbsp
Green onion - a bunch (white parts only)
Oil
Water - enough to cover all ingredients
Rock sugar - 2 large pieces (to tenderize meat)
Vegetables to be added before serving:
Celery - shredded
Dried bean curd - rehydrated
Leek - shredded
Spring onion - shredded
Chinese lettuce - optional
Seasoning to be added before serving:
Oyster sauce
Dipping sauce ingredients:
White fermented bean curd (“Fu Yu”) - 2 - 3 cubes
Sugar - to taste
Hot water - enough to make a sauce
Lemon leaf - shredded
Methods:
1. In a pan, DO NOT add oil. Add in lamb brisket pieces with the fat facing down the pan first and fry until the fat has release their oil to lessen the gamey smell.
2. Keep stir frying until fragrant then add enough water to submerge all the lamb brisket pieces. Add in Shaoxing wine and bring to a boil to release all impurities.
3. Transfer precooked lamb brisket pieces to a colander, rinse well, and pat dry. Set aside.
4. In a bowl, add in red fermented bean curd (“Nam Yu”), red fermented bean curd (“Nam Yu”) liquid, white fermented bean curd (“Fu Yu”), Chu Hou paste, Shaoxing wine, mash and mix well. Set aside.
5. In a wok, add in ginger slices, oil and fry them until golden brown. Add in garlic cloves, shallot cloves, and stir fry until fragrant on LOW heat.
6. Add in bay leaves, sauce prepared in Step 4, green onion (white parts only), and stir fry.
7. Add more oil and stir fry until fragrant.
8. Add in precooked lamb brisket pieces to the wok, and stir fry until all pieces are covered with the sauce. Add in sugar canes to the bottom of the wok now if you using stovetop instead of pressure cooker.
9. Add enough water to submerge all the lamb brisket pieces for cooking on stovetop and bring to a boil on HIGH heat then turn to LOW heat and cook for 1 hour.
10. DO NOT open the lid during this one hour of stewing or the meat will not be tender. After 1 hour turn off heat and let it sit for further 30 minutes then turn on LOW heat again and stew for additional 15 to 30 minutes.
11. If you are using pressure cooker, add less water then add in bamboo shoots, shiitake mushrooms, water chestnuts, and mix well. Transfer to the pressure cooker pot that is lined with sugar canes on the bottom of the pot, set to meat setting and cook for 40 minutes.
12. If you are using stovetop, add in bamboo shoots, shiitake mushrooms, water chestnuts after 1 hour of stewing.
13. To make the dipping sauce, in a small bowl, add in white fermented bean curd, sugar, water, lemon leaf, mash and mix well. Set aside to serve with the lamb brisket stew.
14. Heat up a serving clay pot. Transfer the lamb brisket from the pressure cooker or from the wok to the serving clay pot.
15. Turn on HIGH heat.
16. Remove the sugar canes from the clay pot.
17. Add in rehydrated dried bean curd, oyster sauce, and mix well.
18. Add in spring onion, leek, celery, and mix well. Serve with dipping sauce.
#肥媽食譜
#mariarecipes
同時也有4部Youtube影片,追蹤數超過92萬的網紅ochikeron,也在其Youtube影片中提到,Yakisoba Pan is a very popular and typical bun in Japan. It is obviously a High-Carb food. Many people love to eat it for lunch or snack! You can put ...
「top pan balance」的推薦目錄:
top pan balance 在 CheckCheckCin Facebook 的最讚貼文
【止旅行癮】最近你愛煲哪套韓劇?
⭐泡菜國美食不止有辣味
⭐韓國傳統飲食其實很養生
#星期二提升正能量
韓式拌飯養五臟
近年大家對韓國美食的印象都被炸雞、即食麵、燒肉、部隊鍋文化淹沒,全部都是油炸、味濃的不健康食物,其實傳統韓國菜深受中國陰陽五行概念的影響,著重醫食同源、順應四時、講究平衡,所以傳統韓國菜會五色兼備:青、赤、黃、白、黑,五種顏色的食材對應身體五個臟腑:肝、心、脾、肺、腎,達致調和五臟的效果,韓式拌飯(Bibimbap)就可以輕鬆做到!這道韓國傳統美食要準備及處理多種材料,步驟看似繁複,但其實材料選擇很具彈性,沒有菠菜就換成青瓜,忘了買鮮冬菇換成紫菜亦可,是一道很方便的「清雪櫃」菜式。
韓式拌飯
材料:菠菜半斤、紅蘿蔔1/2條、雞蛋2隻、芽菜半斤、鮮冬菇3隻、牛肉200克、蒜頭(磨蓉)1瓣、白飯2碗、韓式拌飯醬適量
做法:
1. 材料洗淨,菠菜汆水燙熟,擠乾水份,加入蒜蓉、適量麻油及鹽拌勻備用;牛肉切絲,加適量豉油、糖、麻油醃20分鐘,下鑊炒熟備用;雞蛋煎成荷包蛋備用;鮮冬菇切片,與紅蘿蔔及芽菜分別加適量麻油及鹽炒熟,盛起備用。
2. 準備一隻大碗,鋪上白飯,再排上各種材料。
3. 進食前加入適量韓式拌飯醬拌勻即可。
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。
Korean-style mixed rice (bibimbap) can nourish the five organs
In recent years, people’s impression of Korean food often revolves around fried chicken, instant noodles, grilled meat, and troop pot. They are mostly fried and heavily seasoned food that are often unhealthy.
Traditional Korean cuisine is actually heavily influenced by the Chinese’s concept of Yin Yang and Five Elements, which emphasize the medicinal values and the origins of the ingredients, its adjustment to the four seasons, and the importance of balance. This is why traditional Korean cuisine often contains five colors: green, red, yellow, white and black, which correspond with the five organs of the human body: liver, heart, spleen, lungs and kidney.
This also means Korean mixed rice, or bibimbap, can be made easily at home! This delicacy requires quite a number of ingredients and the processes seemed to be complicated, but in fact, the preparation is rather flexible. You can always replace spinach with cucumber, or use seaweed instead of fresh mushrooms. It is an excellent dish to help clear the leftovers in your refrigerator.
Bibimbap
Ingredients: 300g spinach, half a carrot, 2 eggs, 300g beansprouts, 3 fresh Shitake mushrooms, 200g beef, 1 clove of minced garlic, 2 bowls of cooked rice, bibimbap paste
Preparation:
1. Rinse all the ingredients. Boil the spinach in hot water and rinse it off the excess water. Add garlic, an appropriate amount of sesame oil and salt, and mix well.
Slice the beef and marinate with soy sauce, sugar, and sesame oil for 20 minutes, then fry the mixture in a pan.
Fry the eggs; slice the fresh Shitake mushrooms, fry them together with carrot and beansprouts, then season the mixture with sesame oil and salt.
2. Fill up a large bowl with cooked rice, and lay all the ingredients that have been prepared in Step 1 on top of it.
3. Add bibimbap paste to serve.
Comment below or like 👍🏻 this post to support us. ❤️ Follow us for more healthy living tips.
#男 #女 #我狀態OK
top pan balance 在 Jojo 吴俐璇 Facebook 的最讚貼文
CREAMY CRAB PASTA with UNI and SHRIMP — why not uni pasta straight? Cos I can’t bring myself to cook any of my favourite uni!!!
So I received quite a number of queries about first the UNI (this one is oh so delicious super sweet and creamy one bite size plus one piece instantly elevates the whole dining experience but friends who asked I gotta say sorry next time I buy I try to buy more k 😅) and second the RECIPE so here it is ~~
I used brown crab it’s huge with lotsa lotsa roe and meat perfect for making pasta.
1. Steam the crab, separate roe and meat, press the roe into powder form and tear the meat (aiya I forgot to sprinkle some remaining on top of my pasta as finishing touch I Gan Cheong)
2. Hot your pan with olive oil stir fry some chopped garlic and spring onions
3. Pour the roe into the pan, cook for a while then pour the crab meat in, can add some white wine, add the remaining of the steam crab juice into the mix, and finally add cooking cream. If you like it wet you can add some pasta water but I prefer it dry. Add basil leaf to balance up the creamy flavour. I didn’t have so I added some fennel some Italian herbs and some lemon zest into the mix, then flavour accordingly. I think u can cut some dried chilli into it also, just a touch so it doesn’t change the flavour just to balance it up.
4. The shrimp honestly I added just because I wanted to eat and seafood family can gel. Just pan fry with butter and it alr taste amazing, sprinkle some salt and pepper while drying will do. Uni no need do anything la it is heaven.
5. Sprinkle some Parmesan cheese on top but not too much cos the dish is alr creamy to begin with.
Plating u do whatever u like la if u have some greens like parsley to dress it up it’ll look nicer lor. But I was hungry so that’s all haha.
Simple dish that impresses easily, have fun cooking!
P/S: @liaoyihsuan0217 假 uni pasta!!!! 来我就给你煮呵呵~~
top pan balance 在 ochikeron Youtube 的最佳貼文
Yakisoba Pan is a very popular and typical bun in Japan. It is obviously a High-Carb food. Many people love to eat it for lunch or snack! You can put more veggies and/or more meat to balance out the intake of your choice.
FYI: Adorable Unicorn Beetle Bun Idea Recipe) かわいいカブトムシの焼きそばパンの作り方:
https://www.youtube.com/watch?v=oGT8PjhEj9k
---------------------------------
Yakisoba Pan (Japanese Stir-Fried Noodles in a Hot Dog Bun Recipe)
Difficulty: Easy
Time: 15min
Number of servings: 4~6 servings
Ingredients:
100g(3.5oz) thin sliced pork or sausages
100g(3.5oz) vegetables of your choice (cabbage, bean sprouts, carrot, green pepper, etc...)
1 tsp. cooking oil
salt and pepper
1 serving Yakisoba noodles
2 tbsp. Tonkatsu sauce or Japanese Worcestershire-style sauce
1 tsp. soy sauce
4-6 hot dog buns *depending on size
butter, mayonnaise, and/or mustard
Aonori (green laver)
Benishoga (Red Pickled Ginger)
Directions:
1. Cut the meat and vegetables into small pieces.
2. Heat cooking oil in a frying pan and cook the vegetables until tender.
3. Add the meat, and cook until no longer pink, then season with salt and pepper.
4. Add the Yakisoba noodles (cut short, easy to eat).
5. Season with Tonkatsu sauce and soy sauce, then stop the heat.
6. Split the top of the bun, apply some butter, mayonnaise, and/or mustard.
7. Place Yakisoba and top with Aonori and Benishoga if you like.
レシピ(日本語)
https://cooklabo.blogspot.com/2021/04/Yakisoba-Pan.html
---------------------------------
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YouTube Audio Library
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top pan balance 在 Zermatt Neo Youtube 的最佳貼文
For this video, we headed down to Kwee Zeen at Sofitel Sentosa to DESTROY a Massive Royal Indian Food Platter! Kwee Zeen offers a host of Pan-Asian cuisine with a touch of Western and an emphasis on French-style hospitality and décor. Kwee Zeen has a Taste of Singapore promotion where they take you through different types of cuisine depending on the day of the week. On Saturday nights, they offer a special Indian platter called the Royal Maharaja Feast that comfortably feeds 4. There is a GIVEAWAY, details below.
Served on a ginormous banana leaf, the staff plated a ridiculous variety of different Northern Indian food, including naans, tandoori meats, salads and gulab jamun. The presentation from the chef was something to behold. The selection of dishes was also exceptional, very well balanced in terms of meat to carbs to vegetables.
The standout foods would be the tandoori lamb chops, which was well-seasoned and tender, the cauliflower, which was slightly charred on the outside while moist inside after being roasted whole and the pomegranate and potato salad, which was cooling and refreshing, working well to counteract any residual heat. The chutneys served were also a step above most chutneys I have tried. On top of that, I really enjoyed the 2 desserts served, especially the carrot halwa which was unique to me and not overpoweringly sweet.
Due to the balance of food and the overall deliciousness, this almost did not feel like a challenge. I felt pretty decent afterwards which is particular rare to occur. True to its name, you and your family can eat like Kings if you order this platter at Kwee Zeen. It would be well worth your money at $192++ for 4. Do check out Kwee Zeen for this magical feast!
GIVEAWAY
We are giving away a 2D1N staycation at Sofitel Sentosa! To apply, comment on my IG post for this video, tagging who you would like to bring on this staycation. I will be picking one lucky winner.
Visit Kwee Zeen at:
Sofitel Singapore Sentosa Resort & Spa
2 Bukit Manis Rd
099891
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top pan balance 在 Cooking A Dream Youtube 的精選貼文
How to make easy brownies
What to expect: The perfect balance of sweetness and bitterness, moist chocolaty taste.
CUP MEASUREMENT
WRITTEN RECIPE AND NOTES HERE:http://www.cookingadream.com/2017/10/heavenly-brownie-recipe-cooking-dream.html
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Ingredients:
butter 130g ( 1/2 cup+ 4Tbsp)
large eggs 3
sugar 200g (1cup)
salt 1/4 Tsp
vanilla 2 Tsp
All-purpose flour 80g (3/4 cup)
cocoa powder 30g ( 1/3 cup) (15g if you like less bitter)
semi-sweet dark chocolate 150g (1 cup)
Method:
Mix melted butter, sugar, salt, eggs and vanilla in a big bowl
sift flour and cocoa powder on top
fold the flour in ten add chopped chocolate
mix gently
line an 11" x 9" pan with parchment paper
pour the butter in then bake for 25 - 30 mins on a 170°C preheated the oven.
let it cool down then cut into square pieces
Notes:
if your pan size is smaller than this it may take longer to bake
stop baking when a few crumbs stick to the toothpick when inserted.
if you like less bitter use half the cocoa powder
Music credit: https://www.youtube.com/channel/UCYZ9rknEmE4R1J_HBJ2yBlQ
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