關於 cantonese food recipes facebook ，我們在網路上蒐集到這些相關的討論、資訊與評價

想食炸脾又唔想自己動手，咁就要快點俾家中的姐姐睇啦！
坐係度就有得食啦！
https://youtu.be/BrcObfFRWh8

When I was a little child, my dad always took us to a fast food division of Chinese Restaurant to have the Deep Fried Chicken Leg. It was heavenly good that my saliva still running out when I am talking about this. The marination was far more complicated, time consuming and costly that nowadays no restaurant will do. however, the result was extremely good that it becomes priceless. It is exactly love at the FIRST BITE. That is the motivation I am so determined to rewrite and show it to you. It is so pity such such Cooking wisdom, knowledge and effort from our old respectable predecessors will be disappeared very soon.
I do believe I have the responsibility to inherit such knowledge to our youngsters and all the people over the world who love and enjoy food. Indeed, the recipe is not only about food, it also includes love, childhood and passion. Enjoy!

Ingredients:
3 chicken legs
1.5tbsp soy sauce
1.5tsp salt
2tbsp maggie's seasoning soysauce
2tsp five spice powder
1.5tsp white pepper powder
2 eggs
90g flour
90g cornflour

Some Ketchup for Dipping

材料：
雞腿 3隻
生抽 1.5湯匙
鹽 1.5茶匙
鮮醬油 2湯匙
五香粉 2茶匙
胡椒粉 1.5茶匙
蛋 2隻
麵粉 90克
生粉 90克

茄汁 隨意

Facebook: https://www.facebook.com/yourKitMak​​
Instagram: https://www.instagram.com/kitmakattack/​​

#港式經典​​ #港式​​ #茶餐廳​​ #煎蛋免治牛肉飯​​ #焗豬扒飯​​ #俄國牛柳絲飯​​ #食譜​​ #Kitmak食譜​​ #Kitmak製作​​ #生炸雞髀​​ #炸髀​​ #recipes​
#cantonese​ #dimsum​ #chickenlegs​ #deepfried​ #deepfriedchickenlegs​ #delicious​ #delicacy​ #crispiness

❤️ BEST FOOD IN HONG KONG - 妹記生滾粥品 MUI KEE CONGEE AT FA YUEN STREET FOOD MARKET MONGKOK ❤️
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Welcome to Hong Kong with Auntie Lilly! This is in fact, my long overdue post about my last trip to Hong Kong visiting my youngest daughter Dr Clarrisha in September 2019 last year. 🇭🇰🇭🇰
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Missed travelling & missing my daughters even more, so writing these travel blogs does help & let me reminisce about those happy moments spent with them! 😍😍
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妹記生滾粥品 Mui Kee Congee at Fa Yuen Street Food Market, Mongkok is famous & best known for their age-old traditional recipes of serving Cantonese congee for many years in Hong Kong. 😋😋
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Be ready to be wowed by Mui Kee's ever so delicious & heart-warming bowl of congee. Prices from HKD36 onwards, take your pick from their wide variety of congee served with your choice of meat or seafood. Favourites are the fish belly, sliced beef, pork meatballs, salted pork with preserved egg (Pei Tan) & pork innards such as pig liver or pig intestines among others. 🐷🐟🍖🥚🥣
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Read My HK Travel Blog Post ️➡️➡️
https://bit.ly/MUIKEECongeeMongkokHongKong
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妹記生滾粥品 Mui Kee Congee
Fa Yuen Street Food Market
Fa Yuen Street Municipal Services Building
123A Fa Yuen Street, Mong Kok Hong Kong
Opening Hours: 7:30am – 3:30pm Daily
Closed On Tuesday
Contact: 278 90198
Facebook: 妹記生滾粥品 Mui Kee Congee - Hong Kong
Google Maps: https://goo.gl/maps/BADs2azzZGcUZGyK8
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#FollowMeToEatLa #FollowMeToEatLaInHK #AuntieLillyInHK #PeaceforHK #muikeecongee #cantonesecongee #cantonesecuisine #hongkongfood #妹記 #生滾粥 #妹記生滾粥

When I was a little Girl. Mince Beef (Bolognese in Hong Kong style) Rice with Fried Egg is my top 5 favourite!
My mum loves seeing me eating this dish too coz every time when I had this dish for dinner, I behaved very well without her chasing me to finish. I cleared all the food up with no complaints. At that time,(around 1985s), I met my Dream Prince: Mince Beef Rice with Fried Egg ( I swear it is the supreme one I had ever have).
The difference between the Hong Kong Style one with the traditional Bolognese is that we only use the ketchup instead of canned chopped tomato and fresh tomato. We also don’t use dried/fresh herbs and only use soy sauce and Chinese seasonings.
I decided to take action and mould out the taste I experienced in my childhood memory. Please stay tuned to my channel for my Mince Beef (Bolognese in Hong Kong style) Rice with Fried Egg

#kitmakrecipe #kitmak食譜 #kitmak經典食譜 #kitmakfoodstyling #老本行 #kitmakvideo #kitmakproduction #kitmak製作 #kitmak影片 #食物造型 #kitmakattack
#recipes #cooking #HongKongfood #HongKongBolognese #Bolognese #thebest

The popular Hong Hong Style Western cuisine:
Classic Tai Chi Yin Yang Fried Rice:
https://youtu.be/_mNesyaiuQU

Hong Kong Style DeepFried Chicken Leg
https://youtu.be/BrcObfFRWh8

Hong Kong Style Cream of Chicken
https://youtu.be/g5k5iz1fRXo

HongKong Style Russian Beef with Rice
https://youtu.be/0FsuN2X6s_4

Classic Baked Pork Chop Fried Rice with tomato and cheese
https://youtu.be/ytZbia_0zbs

Facebook:
www.facebook.com/yourKitMak

IG: kitmakattack
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⬇️ Ingredients below ⬇️
? Like to see more of your favourite Asian recipes ?
? Comment what recipes you want to see next below ?

More like a thick soup than a typical Western stew, this Chinese beef stew takes reference from Cantonese cooking and pairs vibrant flavours of daikon and carrots with rich earthy beefy goodness.

We cooked over a stove but go ahead and use a pressure cooker / instant pot to braise the beef chucks quicker.

⬇️ Ingredients here ⬇️
1.4kg Beef chuck (cut into chunks)
2 tbsp Cooking oil
2 Onions (cut into wedges)
1 Knob ginger (smashed)
2 Star anises
2 Cinnamon sticks
2 Bay leaves
4 Cloves
5 Dried chillies (pre-soaked)
2 tbsp Light soy sauce
1 tbsp Dark soy sauce
2 tbsp Chu hou sauce
1 tbsp Fish sauce
3 tbsp Shaoxing wine
Salt & sugar to taste
500ml Chicken stock
500g Daikon (peeled and cut into chunks)
2 Carrot (peeled and cut into chunks)
Coriander for garnishing
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Full recipe: https://themeatmen.sg/chinese-beef-stew-东方炖牛肉/

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P.S. We’ve got recipes for all your Singaporean and Asian favourites on our channel. Hit subscribe and share them with your friends.

P.P.S. Can’t find a recipe you like? Drop us a comment or ping us on our socials.

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Get cooking with us:
Facebook: https://www.facebook.com/themeatmensg​
Instagram: https://www.instagram.com/themeatmensg​
TikTok: https://www.tiktok.com/@themeatmenchannel
Telegram: https://t.me/joinchat/RkGuNJjo8VjSo4W5
Pinterest: https://www.pinterest.com/TheMeatMenSG

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Timestamps:
0:00 Yummy one pot goodness
0:25 Prepare beef for stir fry
0:50 Stir fry ingredients
1:31 Add chicken stock and stew
1:47 Add in daikon and carrots
1:57 Season to taste
2:02 Serve with a bowl of rice

When I was a little child, my dad always took us to a fast food division of Chinese Restaurant to have the Deep Fried Chicken Leg. It was heavenly good that my saliva still running out when I am talking about this. The marination was far more complicated, time consuming and costly that nowadays no restaurant will do. however, the result was extremely good that it becomes priceless. It is exactly love at the FIRST BITE. That is the motivation I am so determined to rewrite and show it to you. It is so pity such such Cooking wisdom, knowledge and effort from our old respectable predecessors will be disappeared very soon.
I do believe I have the responsibility to inherit such knowledge to our youngsters and all the people over the world who love and enjoy food. Indeed, the recipe is not only about food, it also includes love, childhood and passion. Enjoy!

Ingredients:
3 chicken legs
1.5tbsp soy sauce
1.5tsp salt
2tbsp maggie's seasoning soysauce
2tsp five spice powder
1.5tsp white pepper powder
2 eggs
90g flour
90g cornflour

Some Ketchup for Dipping

材料：
雞腿 3隻
生抽 1.5湯匙
鹽 1.5茶匙
鮮醬油 2湯匙
五香粉 2茶匙
胡椒粉 1.5茶匙
蛋 2隻
麵粉 90克
生粉 90克

茄汁 隨意

Facebook: https://www.facebook.com/yourKitMak​
Instagram: https://www.instagram.com/kitmakattack/​


#港式經典​ #港式​ #茶餐廳​ #煎蛋免治牛肉飯​ #焗豬扒飯​ #俄國牛柳絲飯​ #食譜​ #Kitmak食譜​ #Kitmak製作​ #生炸雞髀​ #炸髀​ #recipes
#cantonese cooking #dimsum #chickenlegs #deepfried #deepfriedchickenlegs #delicious #delicacy #crispiness