今日教大家
📌芝士磨菇雞胸
📌吊燒雞
📌煎鵝肝
📌麵包布丁
✨✨✨✨✨✨✨✨✨✨
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只限馬拉, 新加坡粉絲連結
https://www.lazada.sg/terra-sol/?q=All-Products&langFlag=en&from=wangpu&lang=en&pageTypeId=2
♦️Vip Code:maria 2♦️
Whatsapp🔻64188222
https://wa.me/85264188222?text=%E8%A8%82%E8%B3%BCSaniswiss%E7%94%A2%E5%93%81
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護膚品 及 廚具及枕具購買連結🔗🔗
nine9Nine9 Shop
👉VIP Code : MAMA20
📌http://nine9nine9shop.com
📱Whatsapp:+852 94002845
✉️info@9-beauty.com
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鵝肝和牛凍肉資料👉https://bit.ly/3adssZ3
💥💥💥肥媽粉絲優惠💥💥💥💥
優惠價+套餐折扣+禮物1+禮物2+免費送貨
$1000送可調式牛油果及水果刮刀
$2000再送扭擰調理夾
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中英對照食譜
再一次多謝義工團的幫忙🙇♀️🙇♀️
💥麵包布丁💥
麵包材料
📌雞蛋2隻
📌提子麵包半個,方包3塊
📌乾提子適量
📌白砂糖70g
📌玉桂粉1/2茶匙
📌鮮奶1杯
📌牛油60g(已溶)
📌焗爐用的長盤
吉士醬材料
(建議用一半份量,除非想整多少少吉士醬另有用途。)
📌蛋黃4隻
📌鷹粟粉30 gram
📌 鮮奶390 ml
📌鮮奶100 ml
📌白砂糖35g
📌 白砂糖2湯匙
📌牛油2茶匙
麵包做法
1. 雞蛋2隻放入大碗用手動打蛋器打均,之後加入白砂糖一起再打均。再加入玉桂粉,鮮奶,牛油,打均。
2. 長盤底掃上牛油。
3. 把提子麵包,方包,乾提子,均勻地鋪滿長盤內。
4. 把已發均的蛋漿倒入長盤內。之後稍等片刻,讓麵包把蛋漿全吸索。
5. 放入焗爐,調較溫度180度,共35分鐘。
吉士醬做法
6. 倒入390 ml鮮奶在平底鑊,加入白砂糖35g,用細火慢慢煮滾至起泡。
7. 另一邊把蛋黃放入大碗內,加入2湯匙白砂糖,用手動打蛋器打均至起泡。
8. 加入鷹粟粉,再打均,再把100 ml鮮奶分2次加入,攪均。
9. 把步驟6的鮮奶離火稍為攤涼大約30秒,之後逐少逐少倒入蛋漿內,邊倒邊攪均。(不可以停止攪均動作)
10. 把步驟9已攪均的鮮奶蛋漿倒回入平底鑊,開細火,再不斷攪均直到杰身,再放入牛油熄,杰身可熄火。
11. 麵包焗好後,放自己喜歡的份量在碟上,再倒入適量已煮好的吉士醬,即成。(如麵包焗好後,吉士醬放涼後太杰身,可以加入少許鮮奶稍為煮熱,稀釋一下吉士醬。)
Bread Pudding with Custard Sauce
(YouTube video starts at 6:49. Skip 44:51 for final process.)
Ingredients:
Eggs - 2
Sugar - 70g
Cinnamon powder - ½ tsp
Milk - 1 cup
Melted butter - 60g
A bowl of mixed raisins and cranberries
Assorted breads - hand tear into small pieces
Custard Sauce ingredients: (suggest to use half portion)
Milk - 390ml
Sugar - 35g
Egg yolks - 4
Sugar - 2 tbsp
Corn flour - 30g
Milk - 100ml
Melted butter - 2 tbsp
Methods:
1. In a mixing bowl, add in 2 eggs and 70g sugar and beat until sugar has melted. Add in 1 tsp cinnamon powder, 1 cup milk, 60g melted butter and mix well. Set aside.
2. Grease a baking pan and add in bread pieces, scatter raisins and cranberries evenly over pan, and pour in batter prepared in Step 1.
3. Wait for batter to soak up by the bread pieces before baking it at 180C (356F) in the oven for about 30 minutes until golden brown.
4. To cook the custard sauce, in a cooking pot, add in 390ml milk, 35g sugar, and turn on LOW heat and cook until the sugar has melted and starting to bubble. Let it cool. Set aside.
5. In another mixing bowl, add in 4 egg yolks, 2 tbsp sugar, and beat until sugar has melted and frothy then add in 30g corn flour, and mix well. Add in 100ml milk in two portions and mix well. Slowly add in the milk batter prepared in Step 4 bit by bit and continue whisking to avoid cooking the egg yolks.
6. Pour the entire batter back to the cooking pot and cook on LOW heat until it has thickened by continuously whisking about 3 minutes and lastly add in 2tbsp of melted butter for the aroma and mix well. Set aside.
7. To serve, scoop couple of spoonful of baked bread on a serving plate. Add WARM custard sauce on top. Serve with ice cream, optional.
If the custard sauce is too thick, just mix in a bit of milk to thin it.
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💥煎鵝肝💥
材料:鵝肝,啤利或青蘋果
調味料:鹽,黑胡椒,白醋
步驟:
1 切好啤利加上白醋 待用
2 鵝肝稍解凍切厚片加麵粉撈勻
3 燒熱鑊不用油放鵝肝煎至香加鹽及胡椒粉,趁鑊熱放啤利煮熱盛起後鵝肝放面
Pan Fried Foie Gras – Goose Liver
(YouTube video starts at 55:47.)
Ingredients:
Goose liver - (defrost and slice into thick slices)
Pear - 1 (peeled and shredded)
White vinegar
Flour
Salt
Black pepper
Methods:
1. In a bowl, add in shredded pear and a bit of white vinegar. Set aside.
2. Coat the goose liver with a think layer of flour.
3. In a frying pan, DO NOT add oil. Turn on MEDIUM - LOW heat and add in goose livers and fry until both sides are golden brown. Transfer to a plate. Sprinkle salt and black pepper on top.
4. In the same frying pan, heat up the shredded pear and white vinegar. Transfer to a serving plate. Place a piece of fried goose liver on top. Serve.
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💥吊燒雞💥
材料: 雞一隻
調味料: 鹽胡椒粉五香粉
脆皮水: 白醋三湯匙,大紅淅醋二湯匙,一大湯匙麥芽糖
步驟:
1 雞捽洗乾淨,撕去肥膏,索乾水,雞身用胡椒粉,多些鹽塗勻,雞肚用鹽,胡椒粉半茶匙,五香粉大半茶匙塗勻醃20-30分鐘
2 雞頭先放滾水中淥10-20秒,手執雞頭用滾水淋雞身至雞皮轉色(不要浸)吊起
3全身塗上脆皮水(包括雞腋下)吹乾,6-8小時內重複以上步驟共三次
備註: 焗爐,氣炸鍋或燒烤爐都可以,時間約半小時
Hang-Dry Crispy Roasted Chicken
(YouTube video starts at 37:51. Skip to 48:59 for final process.)
Ingredients:
Chicken - 1 whole (wash, remove excess fat, and pat VERY dry)
Marinate ingredients:
White pepper - ½ tsp
Salt - more than usual
Five spice powder - ½ tsp or more
Crispy glazing ingredients:
White vinegar - 3 tbsp
Chinese red vinegar - 2 tbsp
Maltose - 1 tbsp (for glossy crispy skin)
Methods:
1. Marinate the whole chicken with more salt than usual. Marinate only the cavity with five spice powder and white pepper. Let it stand for at least 20 to 30 minutes the most.
2. In a bowl, add in white and red vinegar, maltose, and warm up a bit in the microwave. Stir and mix well with a pastry brush. This is the crispy glazing liquid.
3. In a cooking pot, add water and bring to a boil. Add in the chicken head and neck first by grabbing the back of the chicken and cook for about 20 seconds. With a towel, cover the chicken head and hold tight with one hand over the cooking pot while pouring hot water over the chicken with a ladle with the other hand for about 20 seconds and until the skin turns light yellow.
For roasted duck, add peppercorn, star anise, bay leaf, and sugar to marinate and use the same method as above.
4. Hang the whole chicken for 6 – 8 hours. Place a tray underneath the chicken to collect the drippings. Brush a layer of the crispy glazing liquid over the entire chicken including corners of wings. Repeat this glazing process 3 times during the 6 – 8 hours of dry hanging the chicken.
5. Air fry or bake in the oven for first 20 minutes at 200C (392F) for it to brown then reduce heat and bake for further 10 minutes until cooked.
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💥芝士磨菇雞胸💥
村料:
📌雞胸
📌白色草蘑菇 (原個放盆底用在第5步驟。準備一些切碎在第7步驟用)
📌切達芝士 (cheddar cheese)
📌莫扎里拉芝士(mozzarella cheese)
📌蒜頭及乾蔥各一個🧄
📌麵粉
📌牛油
📌欖油
📌牛奶一杯
📌水
調味料:
📌鹽、蒜鹽
📌黑胡椒粉
📌雞粉或菇粉
做法:
1.煮之前先將雞胸浸在加了少許鹽的水中1 小時 (會令它煮後不會鞋)
2.在雞胸中間開一個洞做成一個好似口袋/荷包狀(pocket) *注意不要介斷或介得太深* 萬一荷包的開口介得太大; 可用牙籤連結補救*
3.用鹽或蒜鹽、少許胡椒粉淹雞胸. 因為是雪雞關係所以要放少許雞粉;或可用茹粉
4. 將牛油紙(用錫紙更好)搾一搾再塞入雞胸的荷包內幫助定型,待用
5.白蘑菇原個先放些麵粉炒一炒. 平均分放在盆的底部再加一匙多小小的麵粉撈勻, 另加些黑胡椒,蒜鹽及牛油分小塊平均放在菇面待用
6.用鑊中,加入欖油和牛油先煎雞胸,將雞胸放下定了荷包的型,然後放在盛了蘑菇的盆面上,待用
7.用同一隻煎完雞胸的鑊和油,加入切碎的乾葱及蒜頭各一粒炒香, 加入切碎的蘑菇, 然後再加二小匙麵粉炒幾下,另加入牛奶和少許水再炒熱,倒入荷包和盆內
8.焗之前在盆面放些碎的切達及莫扎里拉芝士(cheddar and mozzarella cheese)
9.將盆放入氣炸煱或焗爐用180度焗10分鐘後,拿出來再放多些芝士再焗5-8分鐘,再焗的時間視乎蘑菇有沒有排出水份
Baked Cheese Mushroom Stuffed Chicken Breast
(YouTube video starts at 22:28. Skip to 52:59 for final process.)
Ingredients:
Chicken breast - 3 pieces (soaked overnight in salt water for tenderness, pat dry and slit a deep hole on the side to create a pocket)
Button mushrooms
Shallot - 1 clove (minced)
Garlic - 1 clove (minced)
Flour
Milk
Marinate ingredients:
White pepper - to taste
Garlic-salt - to taste
Chicken bouillon powder - a pinch (for more flavor for previously frozen poultry)
Black pepper - to taste
Topping ingredients:
Cheddar cheese
Mozzarella cheese
Methods:
1. Marinate chicken breasts with white pepper, garlic-salt, chicken bouillon powder and stuff a piece of parchment paper or aluminum foil paper in the pocket to mould the shape of each of the chicken breasts. Set aside.
2. In a baking pan, add in button mushrooms, flour to coat and mix well, and add in white pepper, garlic-salt, and black pepper to taste. Spread butter pieces on top. Set aside.
3. In a frying pan, add in olive oil, butter, chicken breast with the pocket side down including the parchment paper inside and fry briefly until the shape is formed and lightly fry on all sides then remove the parchment paper. Transfer to a plate and set aside.
4. In the same frying pan with leftover flavor, add in minced shallot and garlic, flour, milk, and cook until well incorporated. Set aside.
5. To assemble, stuff the chicken breast with some button mushrooms and place it on top of the baking pan in Step 2. Pour shallot and garlic sauce inside the pocket of the chicken breast and over the pan. Sprinkle cheese toppings on top.
6. Air fry for 12 minutes at 180C then add more cheese toppings on top and air fry for another minute or longer depending on the moisture from the mushrooms.
同時也有2部Youtube影片,追蹤數超過60萬的網紅Tasty Japan,也在其Youtube影片中提到,秋の味覚、きのこを使った料理を紹介します! エリンギのコリコリ食感を活かした唐揚げは病みつきになる! まいたけをたっぷり詰めた鶏むねチャーシューもおすすめです♪ お好みに合わせて、ぜひ作ってみてくださいね♪ レシピはこちら!https://bzfd.it/3o3NQsO 00:05 サクじゅわっ...
「mushroom stuffed chicken breast」的推薦目錄:
- 關於mushroom stuffed chicken breast 在 肥媽 Maria cordero Facebook 的最讚貼文
- 關於mushroom stuffed chicken breast 在 I FAT 吃货俱乐部 Facebook 的最佳解答
- 關於mushroom stuffed chicken breast 在 Sabah Food Hunter Facebook 的最佳解答
- 關於mushroom stuffed chicken breast 在 Tasty Japan Youtube 的最讚貼文
- 關於mushroom stuffed chicken breast 在 Enqvist Lim Youtube 的精選貼文
- 關於mushroom stuffed chicken breast 在 Pin on CHICKEN - Pinterest 的評價
mushroom stuffed chicken breast 在 I FAT 吃货俱乐部 Facebook 的最佳解答
🎅 Green Island Western Food 圣诞大餐 🎄
[#合家之欢圣诞套餐 Family Christmas Dinner]
5 course 晚餐4人份RM188 ‼️
圣诞节即将来临了!你们已经开始想好去哪里和家人聚餐庆祝圣诞节呢?如果还没想好,没关系,I Fat 介绍好康给你!
[Green Island Western Food]西餐店将在来临的圣诞节推出《合家之欢圣诞套餐 Family Christmas Dinner》哦!大家可以在这喜庆的节日里和家人们相聚,吃顿丰盛的圣诞餐,还可以一起交换礼物,增加彼此的感情呢!
这些圣诞餐都是出自于KL五星级酒店大厨的厨艺~所以每道菜色都是精心准备与摆盘,为了让大家品尝到美味与用心的丰盛圣诞大餐😍
💗 2 个圣诞套餐
☑️ 4人份 RM188 per set
☑️ 8人份 RM368 per set
(每人将会获得一份cookie为圣诞礼物)
☑️ 需要在3天前预订座位,如果确定了,需付完整数哦~
☑️ 圣诞大餐日期 :20th Dec 2019 - 1st Jan 2020
[🎅圣诞套餐 Christmas Dinner Menu🎄]
🍲 #例汤 Soup
《Tomato Seafood Cream Soup》
海鲜番茄汤非常浓郁又美味,喝了很开胃👍
Blended thick soup with tomatoes and sauteed prawn
🥬 #前菜 Appertizer
《Avocado Grilled Chicken Salad with Sesame Sauce》牛油果搭配烧烤鸡肉沙拉与芝麻酱
Avocado Cube, Smoked duck breast and fresh salad with sesame sauce dressing
#主食 Main Course:
🐟《Grilled Salmon with Seaweed Sauce》
香煎三文鱼搭配特制紫菜酱,好大片的三文鱼,老板真的不吝啬哦!酱制也很特别,好吃到舔盘呢😋😋
Serve with Mango salsa, Mushroom Chestnut stuffed and Sauteed Broccoli, Cauliflower and Button Mushroom
🍗《Roasted Chicken with Creamy Mushroom Pesto》烧烤鸡搭配蘑菇香蒜意大利面
Serve with Mushroom Chestnut stuffed and Sauteed Broccoli, cauliflower and button Mushroom
🍝《Seafood Spaghetti Aglio Olio》
海鲜蒜香意大利面 ,搭配干贝,虾子,和苏冬圈
Mild spicy spaghetti serve with scallop, prawn and squid rings
🥩《Lamb Chop with Black Pepper Sauce》
烧烤羊扒与黑胡椒酱,这里的羊扒不会有羊骚味,而且黑胡椒酱超棒,很加分哦😍 配菜则有沙拉和coleslaw 👍
Serve with skin on fries and fresh salad with coleslaw
[#甜品 Dessert]
🍮 Cream Brulee ( Bayan Lepas 分店)
🍮 Vanilla Panna Cotta ( Icon City 分店 )
[#饮料Drinks]
🍹RM188 配套 - 附有 4杯 Lemon Tea
🍹RM368 配套 - 附有 8杯 Fresh Orange Juice
价格表 Price:
�RM 188 for 4 pax
�RM 368 for 8 Pax
除到来,每人只需RM46而已!!! 可以品尝到5 course 圣诞晚餐,超值得的啦😍😍
[Bayan Lepas Branch]
Address: The One, 2-1-8 Tingkat Mahsuri 4, Bayan Lepas, 11950 Penang, Malaysia.
Business hour:
Mon - Fri: 11.30 am to 3pm / 5.30 pm to 10pm
Sat - Sun: 11.30 am to 10pm
Tel : 018-622 6863 for reservation only
Facebook: @green iGreen Island western food
[Icon City Branch]
Address: 31, Jalan Icon City, 1400 Bukit Mertajam
Business hour:
Mon - Fri: 12pm - 3pm / 5.30pm - 10.30pm
Sat - Sun: 12pm - 10.30pm
Tel: 010-558 6863 for reservation only
Facebook : Green Island Western Food- Icon City
mushroom stuffed chicken breast 在 Sabah Food Hunter Facebook 的最佳解答
Chicken Kiev only available every Wednesday!
Chicken Kiev: Chicken breast stuffed with Mozzarella cheese, Mushroom served with Butter rice and Coleslaw.
Other western food price also available at affordable price.
• Cream Mushroom serve with piece of Toast only RM2.50
• Chicken Chop OR Fish and chip - RM10
• Curry chicken served with rice - RM5.50
• Tangy Chicken wing served with rice - RM4.50
• Grilled chicken served with rice - RM10
***SERVE NO PORK***
mushroom stuffed chicken breast 在 Tasty Japan Youtube 的最讚貼文
秋の味覚、きのこを使った料理を紹介します!
エリンギのコリコリ食感を活かした唐揚げは病みつきになる!
まいたけをたっぷり詰めた鶏むねチャーシューもおすすめです♪
お好みに合わせて、ぜひ作ってみてくださいね♪
レシピはこちら!https://bzfd.it/3o3NQsO
00:05 サクじゅわっ!味しみエリンギ唐揚げ3選 / 3 Ways Fried Eringi
02:07 きのこたっぷり♪チーズの焼きカレー!/ Grilled cheese curry with mushrooms
03:16 トースターで簡単!肉詰めしいたけのチーズ焼き / Stuffed Shiitake Mushrooms
04:11 生クリームいらず!濃厚ミルクのクリームパスタ
05:07 チャーシューなのにヘルシー!?鶏むねとまいたけの和風チャーシュー / Steamed Chicken breast
07:01 市販のルーは使わない!きのことトマトのハヤシライス♪ / Homemade Hayashi Rice with Mushroom
#TastyJapan
#レシピ
MUSIC
Licensed via Audio Network
![post-title](https://i.ytimg.com/vi/ImIy_IdD8yc/hqdefault.jpg)
mushroom stuffed chicken breast 在 Enqvist Lim Youtube 的精選貼文
Gala House 位于Lebuh Muntri是一间结合美食,咖啡和吧台的餐馆。这里有一系列的美食如汉堡,意大利面和各式的肉类黑海鲜。无论是本地人还是游客,Gala House的名声并不陌生因为这家餐馆已经营业了好几年而且累计的好评也让这家餐馆常满座。
来这里一定要尝试以下我们超爱的几种美食。
French Onion Soup RM18
一定要来碗热汤来暖暖胃啦!这碗洋葱汤配上法式面包和厚厚的起司还蛮搭配的!
Clam in Wine & Fresh Herbs Broth RM18
Clam in Wine 是用新鲜的蛤蜊配上白酒细心烹调而出,每口都可以吃到鲜甜又浓郁的酒香。
Loaded Beef RM28
Cheddar Ranch RM28
汉堡绝对是第一啦!我们尝试了牛肉汉堡 Loaded Beef 和 鸡肉汉堡 Cheddar Ranch都被那厚厚的肉给吓到了!这汉堡肉是店家特调所以味道好,新鲜多汁。
Creamy Chicken RM28
喜欢吃鸡肉的朋友可以点Creamy Chicken,看似很简单的煎鸡排可是那超级脆的鸡皮配上浓郁的香菇酱绝对是吃了会想念的哦!
Crab Stuffed Seabass RM36
最后一道一定要推存很特别的海鲜大餐啦!拿就是新鲜鱼肉配上螃蟹肉啦!是不是很特别叻!果然,我们没吃过鱼肉和蟹肉在一起的美食,那味道真的很特别,蟹肉的咸味搭配鱼肉的鲜味,超级好吃。
102, Lebuh Muntri, 10200 Georgetown, Penang
04-2613118
ADMIN@GALAHOUSE.COM.MY
Monday - Thursday 11am - 12am
Friday - Sunday 9am - 12am
"Gala House" housed in the heritage building along Lebuh Muntri is a restaurant, café & bar that offer vast selection of burger, pasta and meat. The name has been established for quite a few years and since gaining popularity among local and tourist, setup is more of retro with a VW van as decoration.
Clam in Wine & Fresh Herbs Broth RM18, fresh and big clam cook with Sauvignon Blanc seasoning with cilantro, chilies, onions and fresh lime juice. Strong wine fragrance boost up clam natural sweetness.
French Onion Soup RM18, served at the right temperature with strong onion fragrance, soak with a slice of garlic baguette top with cheese. It taste very refreshing with sweetness from fresh onions.
Loaded Beef RM28, burger set comes with fries and greens as sides. As the name suggest LOADED, gigantic burger fill with super thick and juicy beef patty, filled with layer of cheese, crispy bacon, sautéed shiitake mushroom, caramelized onion and runny egg.
Cheddar Ranch RM28, burger set comes with fries and greens as sides. Perfectly season chicken patty are rich in flavor combined with smoked duck breast are surprisingly tasty. Sautéed spinach and shiitake mushroom added a layer of flavor as well.
Creamy Chicken RM28, served with a bed of mash potato top with creamy mushroom gravy. Chicken meat is well seasoned and the texture was tender with crispy skin.
Crab Stuffed Seabass RM36, thick cut seabass fill with fresh crabmeat and onions that gave a strong flavor to the lovely seabass. Served with mashed potato and roasted vegetables.
102, Lebuh Muntri, 10200 Georgetown, Penang
04-2613118
ADMIN@GALAHOUSE.COM.MY
Monday - Thursday 11am - 12am
Friday - Sunday 9am - 12am
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