關於 poke bowl醬汁 ，我們在網路上蒐集到這些相關的討論、資訊與評價

廣華街新開健康夏威夷魚生飯 Pokebowl ,
將魚生切割成粒狀, 再配以不同調味料製作嘅料理,
配搭健康又好味~😋
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分別有四款配搭好嘅signature bowl, 另有自選配搭嘅Poke Bowl滿足唔同人口味。
🥗🍚主食配搭可自選沙律、壽司飯, 又或者每樣一半
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揀咗兩款signature bowl:
【大滿貫】HK$128
最豐盛嘅一款, 樣樣有d, 包括有三文魚、吞拿魚、中華沙律、雜錦菇、質地林嘅牛油果、蛋絲、蟹籽、蛋黃醬、木魚絲。飯底熱辣辣, 但唔係預期中嘅醋飯, 只係白飯; 魚類刺身都大大粒, 尤其三文魚很有魚鮮味, 魚粒撈咗蛋黃醬, 每款配料嘅不同口感, 豐富了口感層次, 但嫌d汁不足以撈起成個飯。
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【加州風味碗】HK$98
包括有三文魚、蛋絲、三文魚籽、車厘茄、青瓜、日式胡麻醬、木魚絲, 配搭清新。特別係夾埋爽脆嘅青瓜粒、爽甜爆汁嘅車厘茄, 再撈埋胡麻醬食, 清新又好味, 如果醬汁多返d會更好。
✨額外+$10追加了虎蝦, 爽口兼鹹鹹地
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🥤飲品方面+$12追加支裝烏龍茶
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📍PokéToké
旺角廣華街3號百利達廣場地下1號舖
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#hkfoodie #foodie #hk #hongkong #hkblogger #香港 #香港人 #香港食評 #食評家 #香港美食 #美食推介 #美食分享 #poke #旺角 #旺角必食

【Poke Toke】
✨今期走渡假風，不如帶大家去夏威夷丫🌴🌴

😋今次帶大家食Poke！

⭕️首先，它的讀音是「Poh-keh」，不是 poki，也不是 poke。
Poke 在夏威夷語言中是一個雙音節的詞，意指「切塊」的意思，亦即是我們即將看到的魚生碗飯。

🌴🌿由於夏威夷靠近日本，飲食文化被日本的魚生文化影響，所以製作出具日本風味的魚生丼飯，但卻充滿夏威夷的風情。

💡很多人誤以為這個Poke是日本丼飯，非也。
❤️食法是把三文魚/吞拿魚魚生切成方塊，撈上醬汁，再自由搭配上具夏日風味的「生洋蔥絲、牛油果、蟹籽、蝦仁」等等涼伴食材，十分適合夏威夷這個炎熱的地方享用！
💡醬汁也有點日系，不過又不完全一樣，因為沒有提供芥辣的！
⭕️醬汁有鰹魚豉油/山葵蛋黃醬/柚子沙律汁/凱撒沙律醬/日式胡麻醬，5款醬汁都感覺就是「加州卷」那種味道！

【大滿貫】HK$128
我選了一款有三文魚及吞拿魚，加上中華沙律🥗、牛油果🥑、蟹籽、蛋絲一系列的夏日配料，再配上山葵蛋黃醬，額外單點了三文魚籽$8。
整體超豐富，預先撈上山葵蛋黃醬的魚生很清新，再拌上三文魚籽牛油果簡直就是加州卷的風味😍不過夏威夷丼飯其實應該要更多更多醬才對味，我嫌醬太少了😆
如果還嫌不夠花款？還可以額外加點，配上自選配料，有二十多款可選選擇，製作出個人風味的Poke!

【夏威夷波奇】HK$88
朋友點了吞拿魚Poke，包括海帶、紫洋蔥、蟹籽，配上鰹魚醬油，額外單點再加上虎蝦仁$8配料。
吞拿魚配上紫洋蔥超級爽口鮮味，感覺有別於日式口感，很清新！虎蝦也很爽口，整體都是夏日涼快的味道，超級下火😆

㊙️其實傳統的Poke不是用三文魚的，是吞拿魚/八爪魚為主，不過後期因為吞拿魚過度捕撈供應不足，便加入更多不同款式的魚類刺身，我個人覺得比日式刺身丼飯更美味！但如果想更Juicy，不妨叫「多醬」啊😋

[POKE TOKE]
📍地址 ： 香港旺角廣華街3號百利達廣場地下1號舖
@poketoke_hk

📸 Camera - ZV1 @sonyhongkong
📷 Cameraman - @oakley_________

🥼Wardrobe🥼
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#staycation #hongkongrestaurant #foodporn #foodie #foodpic
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鰂魚涌新開健康 Poke A BOWL
以海水藍色做主調, 只係門面都係一個打卡位。
多款食材自由配搭, 揀出最岩自己心水嘅Poke,
✨自選base、主菜、配菜、醬汁、免費配料, 送熱鮮檸檬薑麥茶
我就揀左稻庭烏冬做base, 配菜揀左三文魚、秘製洋蔥香料蝦🦐,
加入海膽鹹蛋黃醬, 再配上多款配料。
魚生粒份量多, 而且魚刺身都切得幾大粒ga!😍
好滿足口感, 又有魚油香; 秘製洋蔥香料蝦仲好爽;
海膽鹹蛋黃醬不是太重口味, 但撈哂成碗野,
突顯到魚刺身更加鮮香,
加埋好多款配料, 令食落層次更加豐富!🤤🤤🤤
就算好似我朋友唔食生野咁, 都有熟食款揀ga!
假如你有選擇困難症, 又唔想太花時間揀,
都有好幾款預設嘅bowl, 配搭都好豐富。
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注意: 餐廳主打外賣, 舖面只有兩個堂食座位
所以一心想堂食打卡, 預返多少少時間等位啊!
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📍A Bowl
鰂魚涌海光街7-9號龍景大廈地下5B號舖
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#hkfoodie #foodie #hk #hongkong #hkblogger #香港 #香港人 #香港食評 #食評家 #香港美食 #美食推介 #美食分享

Tom Yum Fried Chicken by Jimmy’s Table

I love making fried chicken. I love eating fried chicken. I was craving fried chicken while making Thai food and thought, "why not make a Thai style fried chicken?" Rachel and I loved eating fried chicken off the streets of Bangkok, so I decided to give it a shot. This was my first attempt and it was a success, as I stuck to the basics of marinating and deep frying. For this recipe, I marinated the chicken in Tom Yum paste to give it that sweet, sour and spicy flavor. It worked perfectly as the meat absorbed all the flavors and the crispy skin and batter on the outside gave it the tasty deep fried crunch. I hope you enjoy this recipe!

Ingredients 食材:
Marinade ingredients:
Tom Yum Paste (sold in a jar at City Super) (冬蔭功醬)
1 cup of hot water (熱水)

Main ingredient:
Chicken drumsticks and thighs(雞腿肉)

Deep frying ingredients:
3 cups of white flour (麵粉)
3 tablespoons of garlic powder (蒜粉)
1 tablespoon of ground black pepper (黑胡椒)
1 tablespoon of Cayenne powder or chili powder (辣椒粉)
2 tablespoons of onion powder (洋蔥粉)
1 tablespoon of white pepper (白胡椒)
3 teaspoons of salt (鹽巴)
1 cup of milk (牛奶)
1 tablespoon of white vinegar (白醋)
Peanut oil for deep frying (花生油)

Finishing Ingredients:
Thai Sauce Ingredients (食材):
*Video how to make in Thai Pomelo Salad Recipe
1/4 cup Fish Sauce (魚露)
1/4 cup Vinegar (白醋)
1/4 cup Sugar (糖)
1/4 cup Garlic (大蒜) - minced
2 Spicy Red Chilis (小辣椒) - minced
3 Limes (檸檬) - halved and squeezed for juice, seeds removed

Toppings:
1/4 cup deep fried shallots (炸紅蔥頭)
1/4 cup deep fried garlic (炸大蒜)

STEP 1
Make marinade. Add in 4-5 tablespoons of Tom Yum Paste into a bowl. Because the paste is thick, slowly add in boiling hot water to dissolve the paste into a thicker fluid. If you add too much, it will get too watery and reduce the flavor of the paste. Stir until even.
步驟1
製作醃雞肉的醬汁。將4-5湯匙冬陰功醬放入一個碗中。由於糊狀物很稠，所以緩慢加入沸騰的熱水將醬汁來溶解。如添加過多，它會變得太水並減少醬汁的風味。攪拌至均勻。

STEP 2
Marinade the chicken by adding in the marinade sauce. Turn the chicken so that it is evenly coated.
步驟2
將雞肉浸泡至冬蔭功醬汁中，並讓雞肉完全被醬汁包覆著。

STEP 3
Once coated, put the chicken into a ziplock bag and put into the refrigerator overnight to seal in the flavors. When ready to fry, be sure to let the chicken rest on the table until it reaches room temperature. You don’t want to deep fry a cold chicken leg or it will definitely be raw inside.
步驟3
將雞肉裹完醬汁之後，雞肉連同醬汁一同放入夾鏈袋中，放到冰箱醃製過隔夜。如果你要炸雞時，必需確保從冰箱拿出來的雞肉已經完全退冰至常溫，你不會想要油炸完一隻雞腿而裡面是生的肉。

STEP 4
If you want to make it for the same day, then marinade it for at least 30 minutes to 1 hour and leave it on the table in room temperature to try to absorb as much flavor as possible.
步驟4
如果你要在當天油炸這炸雞，則將雞肉在常溫中醃製至少30分至1小時，讓雞肉能吸收足夠醬汁味道。

STEP 5
Make the deep frying mix by adding about 3 cups of flour into a large mixing bowl. Then add in about 3 tablespoons of garlic powder, 1 tablespoon of ground black pepper, 2 tablespoons of onion powder, 1 tablespoon of cayenne chili powder, 1 tablespoon of white pepper, 3 teaspoons of salt. Stir evenly.
步驟5
製作炸粉。將3大杯麵粉放入大盆中，加入3湯匙的大蒜粉、1湯匙的黑胡椒粉、2湯匙的洋蔥粉、1湯匙的辣椒粉、1湯匙白胡椒粉、3茶匙的鹽巴，攪拌均勻。

STEP 6
Make buttermilk mix. Add in 1 cup of milk and 1 tablespoon of white vinegar into a large bowl. Whisk together and let it sit for 5-10 minutes.
步驟6
製作白脫鮮乳。在碗中加入1杯牛奶以及1湯匙的白醋，攪拌均勻放置5-10分鐘，讓醋跟牛奶發生化學反應，就完成了。

STEP 7
Now we are ready to deep fry. Start by heating a pot of peanut oil. Peanut oil has a higher heat and smoke point, and it tastes great and is healthier than many other oils.
步驟7
現在我們準備油炸。 首先加熱一鍋花生油。 花生油的發熱量和冒煙點更高，而且比許多其他油都味道更香，更健康。

[TIP] Not mentioned in the video, but a good tip to fry the chicken faster and more evenly, is to take a chopstick and poke 15-20 times into the chicken meat before you soak it into the milk vinegar.

STEP 8
Add and coat the marinaded chicken into the milk vinegar mix. Then remove and place the chicken into the deep fry flour mix. Coat generously and evenly so the entire chicken is covered in the flour mix.
步驟8
將醃好雞肉先放入自製的牛奶白醋中，沾裹一圈後，再放入炸粉的盆中，沾裹一圈，將炸粉完全的包裹住雞肉。

STEP 9
Carefully add the chicken into the hot oil. Be careful as the oil can pop and burn you. Lower the heat so that you can slowly fry the chicken without burning the outside. If your pot is big enough, you can deep fry more than one drumstick at a time.
小心把雞肉加入熱油中因為油會彈出。 若鍋足夠大，則可一次油炸多個雞腿。

STEP 10
Deep fry for about 10 minutes and then measure the meat temperature. If the chicken is over 80 degrees Celcius, then remove and rest on some paper towels to absorb the oils. If you don’t have a thermometer, use a chopstick and stick it in the thickest part of the meat. If the chopstick goes in and out easily, then it is ready.
步驟10
炸約10分鐘，然後測量肉的溫度。 如果雞肉超過攝氏80度，可以取出並放在一些紙巾上吸收油脂。 如果沒有溫度計，用筷子將其粘在最厚的肉上。 如果筷子插進去並且輕鬆，就好了。

STEP 11
Plate by pouring thai fish sauce (instructions video can be found in my first pomelo salad recipe) and then sprinkling on deep fried shallots and garlic.
步驟11
最後擺盤，淋上泰式魚露醬汁(在我第一部影片柚子沙拉的料理有食譜喔！)接著撒上炸紅蔥頭以及炸大蒜，就完成摟！
Directed＆Edited by Apple

吞拿魚刺身 120克
牛油果 半個
藜麥 1杯
沙律菜 適量
蔥 1 束

醬汁材料:
醬油 1 湯匙
米醋 1 茶匙
麻油 1茶匙芝麻 1茶匙
紅辣椒碎 適量

Sushi-grade tuna 120g
Avocado ½ pc
Quinoa 1 cup
Mixed salad to taste
Spring onion 1 bunch

Sauce:
Soy sauce 1 tbsp
Rice vinegar 1 tsp
Sesame oil 1 tspSesame to taste
Chilli flakes to taste

查看完整食譜：
https://www.daydaycook.com/daydaycook/hk/website/recipe/details.do?id=187208

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