關於 hot milk pie ，我們在網路上蒐集到這些相關的討論、資訊與評價

「用盡了邏輯心機，推理愛情最難解的謎…」
你知我知單眼佬都知，拍拖最花心機就係左度右度，
搞盡腦汁都唔知應該點樣哄身邊既另一半。
驚喜呢家野唔係話有就有，尤其是一年n咁多
個要慶祝日子，真係頭都大埋，十萬個腦細胞
都唔夠你用呀。唔驚！我之前尖咀比我發掘左
呢間「LAB EAT Restaurant & Bar」，今次黎到
旺角分店，我覺得一樣咁有情調咁浪漫，
男仕們又多個打卡勝地可以參考下！👇
-
📌Oyster & Seafood -
▪ Taylie - $69/Piece
▪ Tatihou - $59/Piece
▫ 香港人對生蠔既熱誠普遍追求又肥又大隻，
而今次揀左兩款法國N1 Size既「Taylie」
同埋「Tatihou」。就咁睇肉質非常新鮮肥美，
而入口細緻度好高，海水味豐富，配上
少少檸檬汁既點綴，口感就相當清爽鮮甜。
-
📌Daily Special -
▪ Sea Urchin & Toro Tuna - $128
▫ LABeat再一力作，以海膽做主題既
「海膽拖羅杯」，杯身底部裝住拖羅蓉、
三文魚籽，而面頭當然有我最愛既海膽啦。
旁邊仲會灑上金萡，加強成個感覺奢華感，
而係冷鎮狀態底下，海膽保持住新鮮鮮甜，
拖羅蓉入口即化，相當滿足。
-
📌S a l a d -
▪ French Raclette Cheese · Potatoes &
Smoked Ham - $198
▫ 另一招牌特色既前菜非「熱溶法國流心芝士」
莫屬啦，邪惡既芝士由Staff慢慢係表層刮下，
然後蓋住滿滿既慢煮蘆筍、焗薯、火箭菜沙律。
芝士帶住微熱既狀態下，入口帶少少鹹香，
而配上幾款清新既配菜，口感完全唔膩，
邪惡得黎仲相當夾！
-
📌S o u p -
▪ Baked French Onion Soup - $78
▪ Black Truffle Mushroom Cappuccino ·
Hokkaido Milk Foam - $88
▫ 傳統既「瑞士芝士焗法式洋蔥湯」，
飲落特別清甜，裡面有大量既洋蔥粒，
中間仲有一大塊芝士，陣陣既焦香，相當好飲；
而後者既「黑松露菌泡沫濃湯」表層見到豐厚既
泡沫，質感飲落相當creamy，而湯裡面每啖
都食到菇菌粒，口感細膩，而且遍佈濃郁既
黑松露香，呢個一定要試！
-
📌Main Course -
▪ Australian Kobe M6 Wagyu Rib Eye Steak
- $598 (400g)▫ 召喚一眾牛魔王！Size相當
巨型既「澳洲M6和牛肉眼」作為我今晚既
main course。 肉眼以3成熟炭燒處理，
生熟程度岩岩好，切開裡面肉質呈半粉紅
狀態，食落肉質嫩滑到位，咬落完全無筋；
而且牛肉味豐厚，份量又大，的確諗唔到
有咩可以挑剔既位置。本以為食哂會感覺
好油膩，配埋油封薯仔，軟腍入味，認真好食！
-
📌M o c k t a i l -
▪ Narcissus - $78
▫ 以啤梨酒、玫瑰糖漿、檸檬汁、紅茶底
配搭梨醬做既一杯玩味十足既Mocktail，
咩叫玩味？就係Staff會以火槍瞬間將火光
變成一個巨大既衝擊破，果刻真係有種
shocking既感覺，賣相非常搶眼。而個衝擊波
絕對係飲得既，而且仲可以last到10幾分鐘
比你影下相打卡咁。而入口帶陣陣既玫瑰香，
幾清甜，唔錯。
-
📌C o c k t a i l -
▪ The Lab - $108
▫ 杯身以森巴古老既杯身做設計，而主要基酒
用左古巴哈瓦那3年蘭姆酒，加入熱情果汁、
蘋果汁、迷迭香混製而成。飲落帶少少果香
十足，而酒味唔算太濃烈，幾易入口；
面頭上會有糖粒可以融埋一齊飲，可以加強甜度。
-
📌Dessert Menu -
▪ French Apple Pie Tartar Tin ·
Homemade Herbs Gelato - $108
▫ 輪到甜品環節，第一道「法式蘋果批 ·
香草雪糕」，表面既酥皮焗得岩岩好，
口感鬆脆；而蘋果粒既比例豐富，配上吉士醬，
甜度適中。旁邊配上香草Gelato，質感順滑，
口感一流呀！
-
▪ Chocolate Ball · Herbs Gelato ·
Hot Passion Fruit Dressing - $138
▫ 第二道甜品有招牌之稱既「72%朱古力球」
一定係必試既，Staff以高溫既熱情果汁倒上
冷卻左既朱古力皮，皮身變得更加脆口，
而食落朱古力相當濃郁；而裡面就係雲尼拿
雪糕同埋椰糖脆脆，味道非常清新，認真過癮。
-
📌S h i s h a - $298
▪ Mint -
▪ Blueberry -
▪ Ice Tube - (+30)
▫ 旺角呢間分店有咁大個露台，當然要試埋
佢地既shisha啦，以薄荷同埋藍莓做基底，
加埋個冰底，相當透心涼，呢個天氣夠哂chill呀！
-
📍 LAB EAT Restaurant & Bar
🎈旺角彌敦道700號T.O.P. This is Our Place
5樓502號舖

Bosan makan nasi everyday for lunch or nak jemput kengkawan datang berat dang ke rumah this weekend? Naaaaaah hambeksss resipi ni buat azimat. Semoga bertemu jodoh!😆😍👨‍🍳😋🔥

.

CHICKEN POT PIE

Ingredients:
Filling:
2 tablespoons canola oil
1 onion, chopped
1 celery rib, thinly sliced
1/2 red bell pepper, seeded and diced
1/2 cup all-purpose flour
3 cups low-sodium, nonfat chicken broth
1 cup nonfat milk
1.3 kg boneless, skinless chicken breasts, cut into 1-inch pieces
1 cup frozen peas
2 carrots, diced
Salt and pepper

Topping:
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons unsalted butter, cut into small pieces
2 tablespoons canola oil
1 cup plus 2 Tbsp. nonfat milk

Preparation:

1. Make filling: Warm oil in a large skillet over medium-high heat. Add onion, celery and bell pepper and cook, stirring often, until softened, about 7 minutes. Add flour and stir for 1 minute. Pour in broth and bring to a boil, scraping browned bits from bottom of skillet, until mixture is thick and creamy.

2. Reduce heat to medium-low and stir in milk. Add chicken and cook, stirring, until firm and opaque, about 7 minutes. Stir in peas and carrots. Season with salt and pepper. Pour into a 2-quart baking dish.

3. Make topping: Preheat oven to 180°C. In a food processor, pulse flour, baking powder and salt. Add butter and pulse until mixture resembles coarse meal. With processor on, add oil and 1 cup milk. Process just until dough forms a ball. Turn out onto floured work surface; knead for 10 seconds. Roll dough to 1/2-inch thickness. Use a 2-inch cookie cutter to form 16 biscuits. Place biscuits on top of filling and brush with remaining milk.

4. Bake pot pie until filling is bubbling and biscuits are lightly browned on top, about 25 minutes. Serve hot.

【付RM45享用RM60的咖啡和美食: Damansara Perdana隱藏著一間滿滿壁畫的咖啡館 - Wanderous Sheep Café】

告別了2017年，但是告別不了留下的皮下脂肪，但是這都停不下來小編覓食的慾望。這一次，小編來到Damansara Perdana覓食，用RM45在Wanderous Sheep Cafe享用RM60的咖啡和美食: jedpoo.com/w.sheepcafe

Wanderous Sheep Cafe是一間隱藏在Damansara Perdana的咖啡館。店裡每個角落都有不同風格的壁畫，體現著店主的創意，無論室內室外都非常舒服。來這裡上上網，吃吃小食，和好友閒聊談咖啡，都是渡過悠閒週末的好地方。

小編和帥哥朋友們來這裡吃了好幾道菜式：
-Club Sandwich with Nachos
-Baa Baa Sunshine
-Chicken Chop
-Tom Yam Fried Rice
-Baked Eggs (bolognese sauce)
- Chicken Pepperoni Pizza

推薦飲料：
-Hot Chocolate
-Strawberry Milk Shake
-Pear Bubbly Soda

這裡的食物份量都很大份，足以餵飽食量大的小編。如果你打算約朋友聚餐，或情人約會，總消費RM60只需付RM45而已。一定要點擊此連鎖以索取優惠：jedpoo.com/w.sheepcafe

註明：
此優惠不包括一下產品：Aporo Apple Snack Pack, Cottage Pie, Soups, Aporo Assorted Juices, 午餐套餐, 買一送一咖啡)

優惠連鎖：
jedpoo.com/w.sheepcafe

閱讀全文：
https://www.makankaki.club/…/Wanderous-Sheep-Cafe-Damansara…

地址：
Wanderous Sheep Cafe
20-1, Jalan PJU 8/3A,
Bandar Damansara Perdana,
Petaling Jaya

營業時間：
星期一至五：8.00 am - 6.00pm
星期六：10.00am - 6.00pm
星期日：10.30am - 5.00pm

電話：
03-7496 1520

For this video, we went down to Wolfgang’s Steakhouse at Robertson Quay to savour a $1000 Steak Mukbang! Wolfgang’s Steakhouse, founded by Wolfgang Zweiner, specialises in 28-day dry-aged USDA Prime Black Angus Steak served in an upscale setting. Their steak is aged in their in-store dry-aging room and USDA Prime grading refers to the highest possible steak grade given by the US authorities. Dry-aging is a process where meat is placed in a controlled environment (temperature and humidity) to enhance the flavour profile and texture, creating a deep, “meaty” flavour. The ambience is exceptional with a clear view of the Singapore River, high ceilings, an expansive bar and mahogany flooring.

For my mukbang, I ordered a Porterhouse for Four ($382), Rib Eye Steak ($148), Filet Mignon ($125), Onion Rings ($20), Lobster Mac N’ Cheese ($30) and Cream of Corn ($17). For dessert, I got Key Lime Pie ($17). To pair with the steak, I also requested for a bottle of red wine. The star of the show was the enormous porterhouse steak, served on a blistering hot plate that was previously under a broiler. It contained the best of both worlds, a divinely tender filet mignon and a sumptuously flavourful strip steak. Still affixed to the bone, the whole piece was probably around 2KG of dry-aged goodness. Thanks to the dry aging process, the meat truly encapsulated the signature deep “meaty” flavour that dry aging is known for with the tenderness to match.

As for the sides, the Lobster Mac N’ Cheese never fails to impress. Whipped up with 3 types of cheeses and filled with large chunks of lobster, the side was not overpowering or too heavy as it can tend to be. It was elegantly balancing right on the precipice of too much and too little in terms of flavour. I also had my favourite dessert, Key Lime Pie. It was similarly well-balanced and I could rich notes of the condensed milk used in the batter and the fragrance of lime. The crust was a delicate biscuit base that gave some bite to the soft interior of the pie.

It will come to no surprise that this was a thoroughly enjoyable mukbang for me. The food was stellar from the wonderful dry-aged steak to the sides and dessert. Pairing the meal with an excellent glass of wine only elevated it even further. However, as I ate with Mervin, I underestimated his capacity and realised that I could have eaten significantly more. I look forward to attempting a greater challenge in the future with Wolfgang’s Steakhouse. If you are looking for a classy atmosphere, ridiculously good food and drinks to match, look no further than Wolfgang’s Steakhouse. Do head over there, especially for special occasions for your loved ones. They deserve this treat!

Visit Wolfgang’s Steakhouse at:
1 Nanson Road #02-01
Intercontinental Singapore Robertson Quay
Singapore 238909

Connect with us!
Facebook - https://www.facebook.com/zermattneofls
Instagram - http://instagram.com/zermattneo
http://instagram.com/teegongborpi

Use code ZERMATT for 58% off ALL Myprotein products.

For those that are interested in doing ZenyumClear™️ Aligners:
https://bit.ly/zermattneo-yt
Use code ZERMATT100 for special discount!

Hair Sponsor - Toliv Salon
5 Purvis Street, #01-03, Singapore
https://www.facebook.com/tolivboutique

さつまいもからほんのりただようほうじ茶の香り。パイは餃子の皮で作るので、とっても簡単なレシピです♪
トースターで作れるのでおやつにもピッタリ！ぜひ作ってみてくださいね♫

ほうじ茶香るスイートポテトパイ
9個分

材料：
さつまいも　1個（正味150g）
餃子の皮　18枚
ほうじ茶パウダー　15g
グラニュー糖　40g
バター　20g
牛乳　40ml
黒いりごま　適量
卵黄（照り出し用）　適量

作り方：
1.さつまいもは、皮をむき、柔らかめに茹でてボウルに入れ、潰す。

2.熱いうちに、ほうじ茶パウダー、グラニュー糖、バター、牛乳を加えて混ぜ合わせ、9等分する。

3.餃子の皮に、(2)をのせて、ふちに水をつけたら餃子の皮をもう一枚かぶせ、皮をよせ集めて成形する。

4.全体に卵黄を塗り、黒いりごまをのせてトースターで10分ほど焼いたら、完成！


Here is what you'll need!

Roasted Green Tea and Sweet Potato Pie
Servings: 9

INGREDIENTS
1 Sweet potato (aprox. 150g)
18 Dumpling skins
15g Hojicha (Roasted Green Tea) powder
40g Granulated sugar
20g Butter
40 ml Milk
Black sesame seeds
Egg yolk (for glace)

PREPARATION
1. Peel the sweet potatoes, boil them until, place them in a bowl, and crush them.

2. While still hot, add roasted Hojicha powder, granulated sugar, butter, and milk, mix well and divide into 9 equal parts.

3. Place (2) on a gyoza skin, soak the edges with water, cover it with another gyoza skin, and pinch around the skins to seal them together.

4. Apply egg yolk to the center, top with black sesame seeds, and bake it in a toaster for about 10 minutes, and you're done!

5. Enjoy!

#TastyJapan

#レシピ

MUSIC
Licensed via Audio Network

I made a pie with bananas that my family loves. It's made with toffee like caramel and bananas, so it's banoffee. British sweets. Bananas, caramel and fresh cream. This pie is like a collection of all of my favorite things.The taste is beyond imagination.
*Recipe* (for one 21 cm tart mold)
1.Pour plenty of water into a pan, add 1 can (385g) of condensed milk, the whole can, and put on the heat. Place a cake cooler or other object in the bottom of the pan to prevent burning.
2.When it comes to a boil, turn down the heat and boil for two and a half hours while keeping it slightly boiled. Keep the cans covered with water, and add more if the water gets low along the way. After 1 hour and 15 minutes, turn the top and bottom over and heat some more.
3.Turn off the heat, remove the can and let it cool.

4.Crush 200 g (19) whole-grain biscuits into small pieces.
5.Add 75g of unsalted butter melted in a hot water bath and mix. Spread in a tart tin. Chill in the refrigerator.
6.Arrange 5 or 6 bananas in (5).
7.Open the completely cooled (3) can. (It is dangerous because the contents may pop out if it is still hot.)
8.Place about half of the caramel cream on (6).
9.Add 250g of granulated sugar to 260ml of fresh cream and whisk until peaks stiffly form.
10.Put (9) on (8).
11.Decorate with caramel cream and pistachios ,and cool in the refrigerator.
12.It's done. It's delicious like a dream.

I noticed after shooting, but the tart stand was stuck on the mold and separated. When making it, I think it is better to use a tart stand with a bottom, or lay a biscuit dough on a mold and bake it in an oven preheated to 170 degrees for about 10 minutes and let it cool.

家族が大好きなバナナのパイを作りました。キャラメルのようなお菓子トフィーとバナナで作るからバノフィー。イギリスのお菓子です。バナナとキャラメルと生クリーム。好きなものたちの集合体みたいなパイ。味は想像以上です。

*レシピ*（21センチのタルト型 1台分）
１．鍋にたっぷりの水を注ぎ、コンデンスミルク 1缶（385g）を缶ごと入れ、火にかける。鍋底にケーキクーラーなど足のある台を入れると焦げ付き防止になります。
２．沸騰したら火を弱め、軽く沸騰した状態を保ちながら2時間半煮る。缶が水にかぶる状態を保ち、途中、水が減ってきたら足す。1時間15分経ったら、上下を返し、更に加熱する。
３．火を止め、缶を取り出し、そのまま冷ます。

４．全粒粉ビスケット 200g（19枚）を細かく砕く。
５．湯せんで溶かした無塩バター 75gを加えて混ぜ、タルト型に敷き詰める。冷蔵庫で冷やしておく。
６．５にバナナ 5〜6本を並べる。
７．完全に冷めた３の缶を開ける。（熱いままだと中身が飛び出してすことがあるので危険です。）
８．半量ほどのキャラメルクリームを６にのせる。
９．生クリーム 260mlにグラニュー糖 25gを加えて8分立てにする。
１０．８に９をのせる。
１１．キャラメルクリームとピスタチオを飾り冷蔵庫で冷やす。
１２．でけた。夢みたいに美味しい。

撮影した後で気がついたのですが、タルト台が型に貼り付いてしまい分離してしまいました。お作りになる時は、底取れのタルト台を使うか、ビスケット生地を型に敷き込んだあと、170度に予熱したオーブンで10分ほど焼いて冷ましたものを使うと良いと思います。

#BanoffeePie #Banana #Pie #Recipe #Nestle #Eagle #banoffi #DulcedeLeche