Good morning~! Will be sorely missing this Truffles Croque Madame, with Aged Comte & Seasonal Black Truffle, Egg Yolk & Sauce Périgueux. Along with many other items.. To recap My 1st Experience of 『Belon HK』, it started off as something like this sequence:
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•I Went to Bones in Paris, run by Chef James Henry. Back in the early to mid 2010's, Paris started seeing quite a few cosier, more natural Wine & Dine concepts popping up, related to the Neo-Parisian movement which often involved French and also Spanish, British or Australian chefs alike. Spawned by the casual fine dining preferences provided by Le Chateaubriand, Au Passage, Septime & Bones, etc
•Naturally after Bones Paris, I was interested to follow up on James Henry suddenly arriving to HK with Daniel Calvert to help open Belon, although there was an interview which already provided early clues that James won't be at Belon for long as he was also committed to a project just outside of Paris.
•At the beginning the Roast Chicken was already at Belon in 2016, almost same Stuffing & recipe, albeit it was only $538 & the Chicken taste gradually improved! It also carried its take on a Sea Urchin on Sweet Potato Waffle & Smoked Bacon Creme fraiche 🤔, the period when everyone tried to do a Sea Urchin with melted Lardo on Bruschetta NYC Marea style even in HK, or Sea Urchin on Brioche like the liquid toast at Saison. Back then the Hokkaido Scallop with Seaweed butter didn't come as a Ravioli yet, the Mille-Feuille tasted like it came from La Vache or Bueno Aires Polo Club. And I never paid for the most expensive stuffed Chicken Wing Farci as it costed tripled 富哥's at 名人坊 Celebrity Cuisine & which came with Bird's nest 😁.
•Fast Forward to the subsequent years that Daniel Calvert gradually turned Belon into more Fine Dining Bistro experience. More sophisticated Dishes were created, some recipes majorly tweaked. And there were a few more Japanese ingredients incorporated and made into French-esque dishes, perhaps a precursor indication of Daniel's eventual adventure to Tokyo in the future. And in the meanwhile, earning his well deserved Michelin 🌟 & garnering his own loyal Fan base from not just HK but Asia
同時也有3部Youtube影片,追蹤數超過667萬的網紅Travel Thirsty,也在其Youtube影片中提到,...
spanish roast chicken 在 Eric's Bakery Youtube 的最讚貼文
New recipe with ENG SUB[CharSiu Rice]
Spanish Iberico Pork Collar Butt
⬇️?
https://youtu.be/doKZnb3OPnM
Ingredient?
Pork Collar-butt 2kg
Marinade?⬇️
Char siu sauce 130g
Hoisin Sauce 75g
Chee Hou Sauce 20g
sugar 40g
sesame paste 35g
Chicken powder 2tbsp
Mei Kuei Lu Chiew?(Chinese Rose Wine)20g
BBQ honey(Glaze) ?? Moderate
add at last 4 mintues (video time 5:45)
Char Siu Honey side sauce
(video time? mixing 6:00 & baste 7:19)
BBQ Honey 30g
Hot water 25ml
Char Siu sauce 25g
1.Cut the pork into seven long strips about
1.5inch ?video time 1:22)
2.Use a fork to poke it (? time 1:57)
3.Mix the marinade thoroughly (? time 2:32)
4.Cover the meat with marinade and wait for 3hrs or overnight. Put it into fridge (? 2:55)
5.Preheat Oven to?200°c for ⏰10 mins
6.Line the tray with foil (? time 4:09)
7.Put Char Siu on the roast rack (?time 4:16)
7.Baste marinade on top (? time 4:21)
8.Roast it at?200°c ⏰ 20mins
(?time 4:39)
9.Take it out & flip it over. Baste marinade on
top and back in oven ?200°c ⏰10mins
(? time 5:04)
10.Lower the tempature to ?180°c ?
roast for more⏰ 8 mins.
11.Take it out. Baste BBQ honey on both sides.
Back to oven ?180°c ⏰4 mins
(?time 5:42)
12.Rest 10mins. Slice Char Siu.
13.Stir Honey Char Siu side sauce thoroughly.
Then microwave for 30 seconds(? 6:09)
14.Baste some side sauce. Enjoy it!
Cheers!???
更多食譜盡在
Eric's Bakery
http://ericsbakery.blogspot.com
Facebook粉絲專頁
Eric's Kitchen & Bakery
https://www.facebook.com/erickitchenbakery
Youtube免費訂閱頻道
https://youtube.com/user/mrsiaeric
IG
https://www.instagram.com/ericsbakery
![post-title](https://i.ytimg.com/vi/nERTbwmrCns/hqdefault.jpg)
spanish roast chicken 在 Rachel and Jun Youtube 的最讚貼文
★Cat Merch! https://crowdmade.com/collections/junskitchen
- English subtitles thanks to: Ornella Barca
Spanish subtitles thanks to: LuuLovebug
Want to help subtitle our videos?
http://www.youtube.com/timedtext_video?v=cnH60XHSbpA
QuickRhino's channel
http://www.youtube.com/user/QuickRhino
Life in Japan: Eating Ramen
http://www.youtube.com/watch?v=IysLNcI1QlE
JunsKitchen:
http://www.youtube.com/user/JunsKitchen
Facebook (Rachel and Jun)
http://www.facebook.com/RachelAndJun?ref=hl
If you have a request, please leave a comment or send me a message on Facebook. Thank you. :)
※ You can get 味覇(Weyper) on Rakuten Global Market or SUNMART JAPANESE GROCERIES. You can use 味覇 for many Asian cuisines and it lasts for a while.
Shipping fee is expensive, though. :(
http://global.rakuten.com/en/store/nissyoku/item/10000398/
http://global.rakuten.com/en/search?st=&tl=0&k=%E5%91%B3%E8%A6%87
https://sunmartgc.com.au/store/index.php?main_page=product_info&cPath=38_42&products_id=1260
【Ingredients・材料】
Any kind of Ramen Noodles (お好きな麺)
500ml Water (500ml 水)
2 tsp Soy sauce (小さじ2 醤油)
1.5 tsp 味覇・Weyper (小さじ1.5 ウェイパー)
1 tsp Garlic Powder (小さじ1 ガーリックパウダー)
【Alternative Ingredients : soup】(代案スープレシピ)
* If you can get 味覇, you should definitely use it.
400ml Water (400ml 水)
1.5 tsp Chicken Powder (LEE KUM KEE) (小さじ1.5 鶏がらスープの素)
1 tsp Soy Sauce (小さじ1 醤油)
1.5 tsp Oyster Sauce (小さじ1.5 オイスターソース)
1 tsp Sesame Oil (小さじ1 ごま油)
A pinch of Salt & Sugar (ひとつまみ 塩・砂糖)
* If the soup is too salty, add water and make it less salty.
塩辛ければ、お好みでお湯を足して調節してください。
【Toppings I used】
Roast Pork (焼き豚)
Boiled egg (ゆで卵)
Green onion (ねぎ)
Chill pepper (糸唐辛子)
Nori (seaweed).
【You can also find us:】
×Gaming channel: http://www.youtube.com/user/RachelandJunGame
×Extra videos: http://www.youtube.com/user/RachelandJunExtra
×Jun's Kitchen: http://www.youtube.com/user/JunsKitchen
×Twitch: http://www.twitch.tv/rachelandjun/profile
×Facebook: https://www.facebook.com/RachelAndJun
×Twitter: https://twitter.com/RachelAndJun
×Instagram: http://instagram.com/rachelandjun
×Our blog: http://rachelandjun.blogspot.com/
The songs in this video are "Effortless", "Stickybee" and "Frannie" by Josh Woodward and can be found here:http://www.joshwoodward.com/
![post-title](https://i.ytimg.com/vi/cnH60XHSbpA/hqdefault.jpg?sqp=-oaymwEbCKgBEF5IVfKriqkDDggBFQAAiEIYAXABwAEG&rs=AOn4CLAeX0nPJ7S9qIBIxdOXiwtkyHp7Hg)