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在cuttlefish in chinese這個產品中，有10篇Facebook貼文，粉絲數超過5,596的網紅Food of Hong Kong by Epicurushongkong，也在其Facebook貼文中提到， 目魚肉餅蒸膏蟹 Steamed Crab 🦀 with Cuttlefish & Minced Pork Patty 🤤🙈 This similar style recipe is more prevalent in rest of Canton & also traditionally serv...
　同時也有13部Youtube影片，追蹤數超過70萬的網紅Spice N' Pans，也在其Youtube影片中提到，This video is a compilation of Chinese fish recipes that you can easily cook at home. ------------  Singapore Teochew Fish Porridge ------------ Ingr...

cuttlefish in chinese 在 Food of Hong Kong by Epicurushongkong Facebook 的最佳解答

Food of Hong Kong by Epicurushongkong By Food of Hong Kong by Epicurushongkong

2021-04-27 17:36:52 有 24 人按讚
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目魚肉餅蒸膏蟹
Steamed Crab 🦀 with Cuttlefish & Minced Pork Patty 🤤🙈

This similar style recipe is more prevalent in rest of Canton & also traditionally served in Chiu Chow side, but even there less customers order it these years, as they concentrate more on Flower Crabs too. Where Crab is mixed with Steamed Pork Patty, also involving some Chinese wine, etc. Some famous chef's restaurant in Shenzhen uses his own proprietary add ons too, but guess better let him explain it himself as a proprietary trade secret 😬. Also note the use of 目魚 here with Pork is this restaurant's own Shanghainese accent to this dish

To be eaten with rice. Micro variations of the similar things.

*Note pls call to ensure they have this item on the day or night. It's less seasonal but still subject to micro seasonal fluctuations in between

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Food of Hong Kong by Epicurushongkong

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cuttlefish in chinese 在 肥媽 Maria cordero Facebook 的最佳貼文

肥媽 Maria cordero By 肥媽 Maria cordero

2020-10-31 20:58:05 有 8,752 人按讚
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今日教大家煮
📌西班牙海鮮飯
📌鳥結糖
📌蟹粉豆腐

🍏🍏蘋果膠 購買Link 🔗🔗🔗
英文: https://bit.ly/3nPMAGZ
中文：https://bit.ly/3iYfrp2
_____________________________________

2020年10月31號 Live 食譜 Recipes
特別鳴謝義工團的食譜🙇‍♀️🙇‍♀️🙇‍♀️🙇‍♀️

西班牙海鮮飯
材料：
📌橄欖油
📌雞脾肉切大塊
📌洋蔥切粒*不要切太細
📌番茄切塊
📌葡國臘腸切粒(可用其他腸替。
如意大利腸等)
📌長紅色辣椒🌶️ 切粒和長條
📌枝豆或青豆
📌魷魚切圈
📌黑橄欖切粒
📌鮮蝦
📌青口
📌花蛤 clams
📌米 2杯至2 1/2半 (不一定要用
西班牙米可用家中食開的珍
珠米或絲苗米.不用洗因會
洗走表面的電粉質和粘性)
調味料：
📌洋蔥
📌蒜頭
📌蔥頭
📌鹽
📌香葉bay leaf 1片
📌黑胡椒粉
📌蕃紅花少許一捏左右saffron(先
用水浸下才會出味)
📌蕃茄膏
📌甜椒粉Paprika 1 茶匙
📌龍蝦湯*可用雞湯或清水也夠味
因有很多食材
📌白酒(隨意可以不加)

1. 加橄欖油入熱鑊中，首先爆香洋葱. 同隻鑊的另一邊煎香一面的雞肉至金黃先才可以反轉另一面煎. 爆香一邊雞肉後加入些鹽，香葉和黑胡椒粉

2. 加入蒜頭爆香至雞肉兩面都至金黃色便可炒勻. 另加入蕃茄粒再炒勻, 再加入葡國臘腸粒，炒香再加紅甜椒粒, 炒幾下先加入蕃茄膏繼續炒下加入魷魚再炒幾下然後加入龍蝦湯及浸了水的蕃紅花炒勻

3. 放入沒有冼的生米以十字形灑在(2)上面慢慢將米按入湯中便會均勻分佈再加入2匙鹽及1茶匙甜椒粉煮一陣⚠️注意不用撈勻住

4. 加入黑橄欖粒入(3), 蓋上鑊蓋, 轉中火繼續煮十分鐘(不用全程用猛火). 中途煮了5分鐘左右後加入枝豆上蓋

5. 落完枝豆2分鐘後放青口入飯面後上蓋, 過1-2分鐘後把蝦和花哈平均放在飯面. 再灑入蔥頭，紅長椒條, 紅椒粒蓋上鑊蓋轉細火煮多3分鐘左右或至收曬水. 西班牙海鮮飯完成👏🏻😋

YouTube Live – October 31, 2020 Recipe English Version
Seafood Paella
(YouTube video starts at 0:23.)
Ingredients:
Rice - of your choice about 2 ½ cups (450ml) (uncooked and unwashed to retain its outer starch for sticky texture when cooked)

Chicken thighs/legs - chopped
Portuguese sausage - sliced (optional to replace with Italian salami or any sausage of your choice for meat flavor)

White onion - chopped
Garlic - chopped

Cuttlefish - sliced (must be added first with uncooked rice to bring out the seafood aroma)
Mussels - (to be added last)
Shrimps - (to be added last)
Clams - (to be added last)

Tomato - diced
Red bell pepper - diced and sliced
Edamame - (or regular green peas)

Seasonings:
Olive oil - (MUST use olive oil)
Salt
Black pepper
Bay leaf
Tomato paste
Lobster stock - (or replace with chicken stock or just plain water is good enough)
Saffron Threads - a pinch (must use) (soak in a half small bowl of water to bring out the aroma)
Paprika - about 1 tsp (must use)
Black olives - sliced
Shallots - sliced
Red long chili - diced
White wine - optional

Methods:
1. In a heated wok, add in olive oil, onion, and chicken pieces. Add salt, black pepper, and bay leaf to the chicken, fry until golden brown and fragrant, then flip to the other side. Avoid moving the chicken too much when frying.

2. Add in garlic, tomato, Portuguese sausage slices, diced red bell pepper, tomato paste, cuttlefish, and stir fry until fragrant. Add in lobster stock to cover all ingredients and pour in saffron threads water, including the saffron threads, and mix well.

3. Add in uncooked rice by pouring in the wok in a cross design. Using a spatula, spread uncooked rice evenly around the wok. DO NOT mix. Sprinkle in salt and paprika to taste. Add in black olives, edamame, cover wok with lid, and cook on MEDIUM heat for 10 minutes.

4. After 10 minutes, add the mussels to the wok by sticking into the rice. Arrange the shrimps, and clams on top of the rice, sprinkle in shallots, red long chili, red bell peppers slices, cover lid, and cook for further 3 minutes on LOW heat or until all liquid has absorbed. Serve.

✨✨✨✨✨✨✨✨✨✨✨✨

鳥結糖

材料
📌 無鹽牛油 50克
📌 白色棉花糖 150克
📌 紅莓乾 50克
📌 開心果 70克
📌 奶粉 100克
📌 食用米紙 適量

做法
1. 牛油落鑊，用細火煮溶，之後放入棉花糖，慢慢煮溶，直至成糖漿。
2. 放入奶粉攪均，之後熄火。
3. 倒入開心果，紅梅乾，再攪均。
4. 準備平底長方形鐵盤，鋪上食用米紙，之後倒入步驟3已攪均的棉花糖漿，再用刮刀壓平，之後利用刮刀整成長方形，高度按自己喜歡，之後再推向盤邊，令長方形形狀更出。之後放入雪櫃冷藏大約15-20分鐘。
5. 取出已雪凍的鳥結糖，切條，再切成長方形粒狀，上碟，即成。(或者可以用食用米紙包成糖果)

Nougat
(YouTube starts at 43:12.)
Ingredients:
Unsalted Butter - 50g
Marshmallows - 150g
Milk powder - 100g
Pistachio - 70g
Dried cranberries - 50g
Edible glutinous/sticky rice paper

Methods:
1. In a heated pan, add in butter and melt it completely on LOW heat.

2. Add in marshmallows and melt them completely. TURN OFF heat.

3. Add in milk powder, pistachio, dried cranberries, and mix well.

4. Transfer to a tray lined with parchment paper. Flatten it smooth, and freeze it. Once cooled, cut into nougat sizes, and wrap each one with edible glutinous rice paper. Serve.

✨✨✨✨✨✨✨✨✨✨✨✨✨✨✨✨

蟹粉豆腐

薑粒 大約1湯羮
豆腐 1磚
蟹粉 3湯羹
上湯 2罐
粟粉 2茶匙
陳醋 1湯羹
麻油 1茶匙
蔥花 小許
紅蘿蔔半個

做法：
1. 紅蘿蔔用匙刮成蓉
2. 鑊燒至微熱下油(大約兩湯匙),倒入紅蘿蔔茸,略炒，加入姜茸，繼續用慢火炒香
3. 加入蟹粉，再炒一會，然後倒入上湯(留少許稍後開粟粉水用)，此時可調高火力。
4. 豆腐切大粒，加入煲內，再加少許胡椒粉，陳醋，麻油拌勻。
5. 粟粉用預留的上湯開成粉漿，加入煲內，倒入時要輕輕攪拌。湯滾後加入蔥花，關火即成。

*如買不到蟹粉,可以不用。可加少許菇粉增加香味。

English Version
Shanghai Hairy Crab Paste Tofu Soup
(YouTube starts at 29:36.)
Ingredients:
Shanghai hairy crab paste - a container (if unavailable, substitute with carrot bits by scraping a carrot with a spoon)
Ginger - minced
Chicken stock
Tofu - (pat very dry with paper towel and cut into cubes)
Edamame
Green onion - shredded
White pepper - to taste
Chinese mature vinegar - to taste
Sesame oil - to taste
Corn starch and water - to thicken soup
Egg white

Methods:
1. In a clay pot, add in oil and carrot bits. Cook on low heat until you get the consistency and appearance of crab paste. Add in minced ginger, Shanghai hairy crab paste, chicken stock, and tofu cubes.

2. Add in white pepper, Chinese mature vinegar, and sesame oil to taste. Stir in cornstarch and water mixture to thicken soup.

3. Sprinkle in edamame, green onion, and add in egg white. Serve.

＃20201031
＃肥媽食譜
＃mariarecipes
#肥媽easycook
＃肥媽廚房

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肥媽 Maria cordero

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瑪俐亞善於演繹黑人爵士風格歌曲，在香港樂壇實屬罕見，可能因為她選取的風格，在當時未能為大部份香港人接受，所以她的歌曲多半已經絕版，只可以間中在80年代的香港電影內聽到，例如《褲甲天下》中的《痴心當泥「辦」》、《法內情大結局》的《媽媽I Love You》等，也是別具一格的電影主題曲，而後者更加成為香港母親們印象最深刻的「肥媽」歌曲，因為她為片中飽經劫難的廟街妓女（由葉德嫻飾演）演唱這首背景歌曲時，可說是一字一淚、非常深刻而情感真摯，道盡了一個母親不惜一切，去為自己的兒女著想的心情。據她自己親口所言，她當時想起葉德嫻這個角色的遭遇，加上自己作為一個母親的心情，結果令她在錄音時，亦不禁感動落淚。 雖然瑪俐亞並不是一位非常叫座的歌手，但是憑著她的豪邁敢言作風，在主持節目方面卻深受歡迎。她在90年代尾，開始受聘於香港有線電視，並在有線娛樂台主持娛樂「Phone-in」節目——《肥媽Phone Show》，因為瑪俐亞在節目內敢於評論娛樂圈中的種種事情，所以一推出就大受歡迎，同時亦令人開始認識另一位節目主持張學潤。此節目讓瑪俐亞成為香港首屈一指的主持人，被譽為『金牌司儀』，是香港有線電視（HK CABLE）的台柱。 因為《肥媽Phone Show》節目大受歡迎，所以在2001年左右，瑪俐亞又在香港有線電視伙拍梁家仁主持另一個「Phone-in」節目——《肥媽一家仁/一家人》，節目的主要內容就是探討親子問題與及一週內的社會新聞，而每星期也有一個特定的主題。2003年4月至2009年11月15日，她為有線電視主持了長達七年的長壽烹飪節目《肥媽私房菜》，在此期間她成功減肥。2009年，Maria Cordero為亞洲電視選秀節目亞洲星光大道首席評判，獲得大好評價。 2008年獲香港特別行政區政府頒授榮譽勳章（Medal of Honour，簡稱MH）。肥媽曾在肥媽老友記節目中提及好友黃毓民打電話對肥媽講「誰授勳章都不開心，但肥媽授勳我就最開心。」 瑪俐亞的長子高進一(Alfonso Bibi Cordero)為香港曲棍球代表隊成員，並在2009年東亞運曲棍球賽中協助港隊奪得銅牌。
Maria cordero綽號肥媽，以驚人的氣量和獨特的爵士唱腔著名。 工作/商演請聯?
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cuttlefish in chinese 在 Zoe Raymond Facebook 的精選貼文

Zoe Raymond By Zoe Raymond

2019-10-20 20:51:22 有 30 人按讚
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With the usual BITP kakis!
We ordered the Twin Pot of Beauty Collagen and Spicy Nourishing which contains a lot of Chinese herbs to help improve immunity & energy levels. The broth is also drinkable, which makes it different from the usual mala!

Beauty in The Pot’s 6th outlet has opened their doors at Westgate #03-10! Enjoy the special Launch of Ebiko Cheese Cuttlefish Paste which is redeemable when customers share the new opening on FB or IG ‪from 24 Oct to 10 Nov & ladies who celebrate birthdays at the new outlet ‪from 14 to 31 Oct‬ will receive a specially customised cake! 🥳 @ 美滋鍋 Beauty In the Pot at KINEX

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Zoe Raymond

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www.instagram.com/zoeraymondtan [email protected]
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cuttlefish in chinese 在 Spice N' Pans Youtube 的精選貼文

Spice N' Pans By Spice N' Pans

2020-06-24 10:40:42 有 65,790 人看過 有 1,111 人喜歡
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This video is a compilation of Chinese fish recipes that you can easily cook at home.

------------
 Singapore Teochew Fish Porridge
------------
Ingredients:
Serves 4 - 5

Ingredients for soup stock - boil for 45 mins
---
2L of water (please add more soup if the water dries up slightly after you have added the rice)
0.5 kg of chicken feet - blanched
150g of ikan bilis - washed
2 tablespoons of dried shrimps - soaked till soft
1 dried sole fish - dry roasted

Marinade for the fish
-----
500g of mackerel
1 teaspoon of salt
A few dashes of white pepper
2 teaspoons of cornflour

Other ingredients
---
Optional: 1 whole piece of dried cuttlefish - cut into stripes & shallow fry until crispy
Optional: 2 bulbs of garlic - chopped and shallow fry until light golden brown - both oil and garlic to be used to enhance the flavour of the dish
1.5 cups of cooked Jasmine rice
1 thumb size ginger - julienne
2 tablespoons of fish sauce

------------
Stir Fry Fish w/ Salted Veg Recipe (Stingray)
------------
Ingredients:
Serves 4- pax

Some cooking oil
1 thumb size ginger - julienne
3 cloves of garlic - chopped
2 fresh red chilli - cut into stripes
1 tablespoon of spicy soya bean paste
1/2 tablespoon of black soya bean paste
1.5 cups of water
400g of stingray or shark meat
150g of salted vegetables
1 tomato cut into wedges
1/2 teaspoon of sugar


------------
Stir Fry Fish w/ Ginger & Spring Onion
------------
Ingredients:
Serves 4 - 5

Marinating the fish fillet
------
300g Toman fish fillet
Half an egg white
2 teaspoons of fresh ginger juice
3 teaspoons of cornflour
0.5 teaspoon of salt
0.5 teaspoon of chicken stock powder
A few dashes of grounded white pepper

Blanching the marinated fish
------------
A pan of water (sufficient to scald the fish fillet)
2 slices of ginger
1 stalk of spring onion
Marinated fish fillet

Putting the dish together
----------
1 tablespoon of cooking
2 thumb size ginger - sliced
3 cloves of garlic - minced
1 cup of water
1.5 tablespoons of oyster sauce
0.5 teaspoon of chicken stock powder
0.5 teaspoon of sugar
0.5 teaspoon of salt
Add blanched fish fillet
Thicken sauce with some cornstarch solution
4 stalks of spring onion - cut into 1 inch length
1.5 teaspoons of sesame oil
1 tablespoon of Chinese cooking wine (Shaoxing Huatiao wine)
------------

Hope you can recreate these yummy dishes in the comfort of your home. Thanks for dropping by our channel.

Please subscribe to stay tuned to our home cooking videos.

Follow us on:
Youtube: www.youtube.com/spicenpans
Facebook www.facebook.com/spicenpans/
Instagram @spicenpans
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Info@spicenpans.com

Thanks for watching!

See you soon.

xoxo
Jamie
on behalf of Spice N' Pans

post-title
Spice N' Pans

About author
Hihi! Thanks so much for watching our videos! We are a couple from Singapore. Usually Roland cooks & Jamie hides behind the scene filming, editing, photo-taking & doing everything else including replying to your comments. We specialise in Singapore-influenced Chinese food but we do cook other types of food every now & then. As we have other full-time jobs (not Spice N' Pans related) so please pardon us if we can't do more to help you. When our channel was much smaller, we were able to reply almost to all of your comments & we love doing that. However, as our subscriber base grows (thank you so much!!), it has become very challenging for us to do so. We hope some of you can help us by replying to some of the questions posed by our fellow avid home cooks. Thank you so so much for sharing our passion.
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cuttlefish in chinese 在 Spice N' Pans Youtube 的最讚貼文

Spice N' Pans By Spice N' Pans

2019-06-02 07:02:54 有 53,652 人看過 有 1,074 人喜歡
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When you think of Taiwan, the first thing that may come to your mind is their street food. Other than their XL crispy fried chicken, the next famous Taiwanese street food is their Oyster Mee Sua which is fondly known as Orh Ah Mee Sua (how Oyster Mee Sua is called in their Hokkien dialect - Minnan) If you do not like oysters, you can replace them with shredded chicken (made from cooked chicken breast meat).

See the ingredient list below for your easy reference.

We would like to give special thanks to Shogun by La Gourmet for letting us try out their high quality non-stick pan in the video respectively. If you like to buy them, you can go to any of the major departmental stores in Singapore such as Isetan, Robinsons, Takashimaya, BHG, OG, Metro or Tangs. These two brands are also available in most major departmental stores in Malaysia.

Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.

Please subscribe to stay tuned to our home cooking videos.

Foll
Youtube: www.youtube.com/spicenpans
Facebook www.facebook.com/spicenpans/
Instagram www.instagram/spicenpans
Blog: www.spicenpans.com

Chat with us! info@spicenpans.com

Thanks for watching! See you soon.

xoxo
Jamie
on behalf of Spice N’ Pans

Ingredients:
Serves 4 - 6 pax
Crispy shallots & shallot oil
------
1/4 cup of cooking oil
6 pieces of shallots - sliced thinly

Oyster prep
------
600g of oysters
3 tablespoons of potato flour
A bowl of ice water

Broth & other ingredients
------
1.5L of water
50g of dried cuttlefish
35g of bonito flakes
2 tablespoons of low sodium light soy sauce
150g of mee sua (misua) - flour vermicelli
(add crispy shallot)
1.5 teaspoons of salt
1 teaspoon of sugar
100g of cooked pig intestines
(add cooked oysters)
Some cornstarch solution
1 tablespoon of premium dark soy sauce
(add shallot oil)

===
If you like this recipe, you might like these too:

Grandma's Mee Sua Soup 阿嫲面线
https://www.youtube.com/watch?v=iyJOVza-f4k


Disclaimer:
Spice N' Pans is not related to these products and cannot guarantee the quality of the products in the links provided. Links are provided here for your convenience. We can only stand by the brands of the products we used in the video and we highly recommend you to buy them. Even then, preference can be subjective. Please buy at your own risk. Some of the links provided here may be affiliated. These links are important as they help to fund this channel so that we can continue to give you more recipes. Cheers!

post-title
Spice N' Pans

About author
Hihi! Thanks so much for watching our videos! We are a couple from Singapore. Usually Roland cooks & Jamie hides behind the scene filming, editing, photo-taking & doing everything else including replying to your comments. We specialise in Singapore-influenced Chinese food but we do cook other types of food every now & then. As we have other full-time jobs (not Spice N' Pans related) so please pardon us if we can't do more to help you. When our channel was much smaller, we were able to reply almost to all of your comments & we love doing that. However, as our subscriber base grows (thank you so much!!), it has become very challenging for us to do so. We hope some of you can help us by replying to some of the questions posed by our fellow avid home cooks. Thank you so so much for sharing our passion.
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cuttlefish in chinese 在 Spice N' Pans Youtube 的最讚貼文

Spice N' Pans By Spice N' Pans

2019-03-31 06:50:25 有 11,195 人看過 有 358 人喜歡
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This is the forth and last dish that Roland cooked using the batch of homemade egg tofu. He used only 1/4 of the homemade tofu for this recipe. If you find making egg tofu from scratch a hassle (which shouldn't be because it's really easy and straightforward), you can also use readymade egg tofu from the store.

In case you're wondering the difference between regular tofu and egg tofu is mainly the addition of eggs. Personally I prefer egg tofu over regular tofu because the latter often has this stinky taste that I really do not like. Egg tofu on the other hand has a really nice egg fragrant and the texture is really wonderful. If you have never tried egg tofu, now you have the option to make it yourself at home.

See the ingredient list below for your easy reference.

We would like to give special thanks to Shogun by La Gourmet for letting us try out their high quality non-stick pan in the video respectively. If you like to buy them, you can go to any of the major departmental stores in Singapore such as Isetan, Robinsons, Takashimaya, BHG, OG, Metro or Tangs. These two brands are also available in most major departmental stores in Malaysia.

Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.

Please subscribe to stay tuned to our home cooking videos.

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Chat with us! info@spicenpans.com

Thanks for watching! See you soon.

xoxo
Jamie
on behalf of Spice N’ Pans

Ingredients:
Serves 3 -pax

Egg tofu ingredients (this portion makes 800g of egg tofu)
-----
7 eggs
1/2 teaspoon of salt
0.5L of unsweetened soya milk

Other ingredients
------
Pan-fry 1/4 of the above-mentioned egg tofu
4 pcs of dried chilli - rehydrated & deseeded
4 cloves of chopped garlic
15g of shredded dried cuttlefish
1 cup of water
2 tablespoons of oyster sauce
1 tablespoon of brown sugar
80g of eggplant - sliced
80g of okra - sliced thinly
1 tablespoon of dark sauce
0.5 teaspoon of salt
Some cornstarch solution

===
If you like this recipe, you might like these too:

Singapore Chicken Satay
http://www.youtube.com/watch?v=Xe9_ihBpvbI

Singapore Satay Sauce
https://youtu.be/uxQw4-8W8xc

Disclaimer:
Spice N' Pans is not related to these products and cannot guarantee the quality of the products in the links provided. Links are provided here for your convenience. We can only stand by the brands of the products we used in the video and we highly recommend you to buy them. Even then, preference can be subjective. Please buy at your own risk. Some of the links provided here may be affiliated. These links are important as they help to fund this channel so that we can continue to give you more recipes. Cheers!

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About author
Hihi! Thanks so much for watching our videos! We are a couple from Singapore. Usually Roland cooks & Jamie hides behind the scene filming, editing, photo-taking & doing everything else including replying to your comments. We specialise in Singapore-influenced Chinese food but we do cook other types of food every now & then. As we have other full-time jobs (not Spice N' Pans related) so please pardon us if we can't do more to help you. When our channel was much smaller, we were able to reply almost to all of your comments & we love doing that. However, as our subscriber base grows (thank you so much!!), it has become very challenging for us to do so. We hope some of you can help us by replying to some of the questions posed by our fellow avid home cooks. Thank you so so much for sharing our passion.
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