關於 satay soup base recipe ，我們在網路上蒐集到這些相關的討論、資訊與評價

【永順食店 Wing Shun, Yuen Long, HK 🇭🇰】is voted by many Hong Kong Foodies & local Magazines as the indisputable No.1 best Satay Beef Noodles 沙爹牛肉蟹王麵 HKD $31 + 🍳🍜! The Beef was natural & chunky, the Satay/Sate sauce base had some chiliness, perfect Satay sauce intensity in both Soup & Beef sauce, it also has a grinded peanutty fragrance 🥜, one of its more praised attributes. It is definitely within Top 3 in my books! Personally I prefer 半島冰室沙嗲牛麵 as the No. 1 sophisticated recipe, and some other shops have their own micro twists. Here it tastes closest to Kennedy Town's 誠記! Nom 😍
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Separate story, initially around 50+ Years ago 'THIS' particular shop was responsible for importing in #蟹王麵 from Japan ( #イトメン #イトメンの蟹王麵 #香港限定 #1968年発売 ), which actually preceded the Demaeicho 出前一丁 boom movement in HK, and is said to be a better noodle hence commands another $2 premium! You can tell from this piece of History alone, that this shop is not bloody joking when they try to make the best Cha Chaan Teng Noodles & Rice dishes, talk about dedication since Half a Century ago 😅🙊🤞🏻🤞🏻~!!

Part 2/2 ( #Vegetarian #Plantbased #Fauxbeef #Satay #Sustainable #Meatfree #Beef #Meat #素 🌱 ) The reason I posted about my fav Satay Beef Noodles #沙爹牛肉麵 again, is because it became a 20th Century staple food in Hong Kong, brought back by the Chiu Chow/Teochew from near Indonesia #Sate & is now usually included in a Daily Set Meal #常餐 . Personally speaking, I find it difficult to live without this Recipe in my life, & my other super weakness is Wagyu Beef #和牛 😔.
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Great news is that I found out @Green_common & Kind Kitchen has currently introduced a Vegetarian substitute for Satay Beef, and I have to report back & say it tasted much like the real thing, even down to the sauce ~! BRAVO.
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On the other hand as a Satay Beef aficionados, I also think they can have some minor adjustments. 1stly is that for basically half of a sandwich at HKD $58, I think it is the norm that customers might expect to have a bit more Vegan Beef fillings inside.. 2ndly their other menu option is the same Plant-based Satay 'Beef' served with Udon, but traditionally, Satay Beef Noodles is either served with Rice Vermicelli 米粉, or Cantonese Egg Noodles 幼麵. Udon 饂飩 usually works better with a more viscous Curry soup base only ~ but it is definitely getting there and it's rather tasty! 😋

I am a big fan of both 潮州 Teochew-Singaporean peppery, or the darker, medicinal 馬來西亞 Malaysian-Hokkien Bak Kut Teh #肉骨茶 & used to eat it a lot when living in Malaysia for 2.5 years. Until recently not much in Hong Kong tasted great to me, the most correct was the now defunct #楊氏肉骨茶, & I almost got depression when that closed. Albeit Malacca Cafe, Satay Inn & now【馬來亞春色綠野景緻艷雅 Malayan Restaurant, 鰂魚涌】nails it quite right finally! A recipe passed down from her own Grandfather 👴🏻, the version here is claimed as a Klang style BKT & has a spare ribs > medium medicinal, but more sweet soup base. It’s served with Yao Fan 油飯 oil rice, which reminds me more of a Melaka or some Penang styles.
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Personally if one searches online, they say there’s 2-3 diff types of Bak Kut Teh. But obviously I never believed in that general classification because everywhere u go it tastes different, in fact the Taiwan-Hokkien #藥燉排骨 style tastes more similar to nearer Kuala Lumpur bowls but no one even related them together. I also love the Sabah 沙巴 style with many small bowls & often more pig intestines.. in Hong Kong our Chiu Chow shops usually make similar to white peppery Singapore-Teochew version more, such as #胡椒豬肚湯 . Remember HK & Chiu Chow both fall inside Cantonese region. I just often find the online information about BKT to be quite off the mark ... Even both Teochew & Hokkien have shareable Minnan 閩南話 words, so instead of dividing them up so clearly, I tend to think of the Food recipes itself to have shared love together in the past! 👀❤️