To be completely honest, when I first arrived at Samsen, I was not very impressed. It is located on the edge of Wan Chai, so not the most convenient place. It was hot and there was no noticeable air-con and the seating was very cramped even for HK standard. Sure, the ambience is completely on point and totally reminds me of those tiny purveyors of street food in Bangkok but when the food arrived, my first impressions were completely shattered and I finally understood why people would literally line up the hill to enjoy the offerings here. We ordered some drinks to start and while the Coconut & Soy Milk (HKD52) was nice, I highly recommend the Mango & Passionfruit Ice Drink (HKD58). It was genuinely fruity without being overly sweet and the mango and passionfruit tastes are perfectly balanced. The Fried Marinated Pork Collar (HKD68) is not your typical Thai styled pork collar. It came with a roasted tomato and chilli dipping sauce and was surprisingly juicy and not oily at all despite being deep-fried. The Chopped Duck Salad with Fresh Thai Herbs (HKD118) was for me, the highlight of the night. The “salad” was impeccably seasoned and the combination of the different herbs and spices totally transported me to Thailand. The tender meat was mixed with crispy pork rinds which, when eaten with the iceberg lettuce gave such a refreshing feeling. And last but not least, the signature dish of Samsen - The Wagyu Beef Soup Noodle (HKD138). The dark aromatic soup is very rich and I can definitely appreciate the many hours of preparation that has gone into it. The noodles are also heaped with 3 styles of meat - Beef Brisket, Beef Ball and Wagyu Beef Slices which were all exquisite. They were all very “beefy” in flavour and each had their own distinct mouthfeel - a wonderful end to a weekday dinner. Despite my initial thoughts, I can now definitely see why this place has been named as a Michelin Bib Gourmand restaurant.
📍Samsen @samsenhk
G/F, 68 Stone Nullah Lane, Wan Chai
灣仔石水渠街68號地下
#foodvibessyWanChai #foodvibessy灣仔
同時也有16部Youtube影片,追蹤數超過56萬的網紅kottaso cook【kottaso Recipe】,也在其Youtube影片中提到,【人気の悪魔のタレシリーズ】 ◆第一弾『悪魔の半熟煮卵』のレシピ ⇒https://youtu.be/u9DWXhL5lxM ◆第二弾『悪魔のシャキシャキ葱』のレシピ https://youtu.be/RS5wcBKcJhc ◆こっタソ動物園チャンネル 新しいチャンネルです!こちらもおヒマな時にど...
「very fresh noodle」的推薦目錄:
- 關於very fresh noodle 在 foodvibes.sy Facebook 的最佳貼文
- 關於very fresh noodle 在 WtifWtif 波波小姐 hk lifestyle blogger Facebook 的最佳貼文
- 關於very fresh noodle 在 Bangkok Foodies Facebook 的精選貼文
- 關於very fresh noodle 在 kottaso cook【kottaso Recipe】 Youtube 的最佳貼文
- 關於very fresh noodle 在 kottaso cook【kottaso Recipe】 Youtube 的精選貼文
- 關於very fresh noodle 在 Cooking with Dog Youtube 的最佳解答
- 關於very fresh noodle 在 Very Fresh Noodles | Facebook 的評價
- 關於very fresh noodle 在 Very Fresh Noodles at Chelsea Market in NYC - Pinterest 的評價
- 關於very fresh noodle 在 Very fresh noodle、Mokbar、Dos Caminos在PTT/mobile01 ... 的評價
very fresh noodle 在 WtifWtif 波波小姐 hk lifestyle blogger Facebook 的最佳貼文
Spacious and clean seating
Reasonable price as well
Ordered the lobster in cheese soup noodle
Portion is crazily huge
Good enough for 4 people
Lobster is fresh
Spongy and chewy
Shells are already detached
Very user friendly for those who can’t handle shells and bones
Fish fillet in corn soup sauce is another must have for me
Unlike those in other restaurants
This fillets are fried with Thin layer of crisp
Fish flavour is strong as well
very fresh noodle 在 Bangkok Foodies Facebook 的精選貼文
THAI CUISINE UNDERDOG, DISCOVERING EASTERN THAI CUISINE IN THE HEART OF BANGKOK
Read full line up on BangkokFoodies.com
Bangkok is a foodie’s heaven indeed, from all the delicious Western food you can find down to region-specific Thai dishes. Some of the most popular dishes from Thailand are known to hail from the North East of Thailand, specifically Isaan and Laotian border, where you will find the roots of dishes, such as Som tum or Larb. Some other popular dishes are more region specific such as Khao Soi from the North or Khua Kling Moo Saab from the South, but beside all of this, what if we tell you that there are more delicious gems to uncover in a smaller part of the country, hidden right in front of our eyes!?
Chao Chon, meaning ‘people of Chonburi’ is a home-style restaurant focusing on Chonburi’s specialties. Founded by 3 friends who were born and raised in Chonburi, who wanted to share their childhood memories of enjoying their family’s recipes with fellow foodies. Expect fresh seafood at a very affordable price and don’t miss the dish such as Steamed Chinese Silver Pomfret, a special type of deep sea fish popular around the region due to its soft texture and naturally sweet meat, Stir fried Rice Noodle with Shrimp and Water Mimosa, and Crab Meat Rolls. Want to sample their best dishes? They also got a sharing set menu consist of their must try dishes diners can choose from at only ฿590.
Chao Chon
Price range: ฿฿
@ Chaochon
very fresh noodle 在 kottaso cook【kottaso Recipe】 Youtube 的最佳貼文
【人気の悪魔のタレシリーズ】
◆第一弾『悪魔の半熟煮卵』のレシピ
⇒https://youtu.be/u9DWXhL5lxM
◆第二弾『悪魔のシャキシャキ葱』のレシピ
https://youtu.be/RS5wcBKcJhc
◆こっタソ動物園チャンネル
新しいチャンネルです!こちらもおヒマな時にどぞ。
⇒https://www.youtube.com/c/こっタソ動物園-kottasoanimals
ご視聴ありがとうございます。
Thank you for watching
I want to deliver delicious Japanese-food recipes to the world
【材料】(保存期間:冷蔵で約5日くらい、冷凍で約1ヶ月くらい)
●きゅうり:4本(6本くらい漬けてもぜんぜん大丈夫!)
●にんにく:2片
●生姜:ニンニクと同じくらい(生姜大好きな方はたっぷりで!)
●大葉:5枚
●ごま油
●醤油:大さじ4
●お酒:大さじ2
●みりん:大さじ2
●酢:大さじ1
●めんつゆ(3倍~4倍濃縮):大さじ1/2(和風だしが入っているものであれば何でもOK!白だし、ほんだし等)
●干し椎茸:1個(無くても十分美味しいよ♪)
●砂糖:大さじ1
●豆板醤:小さじ1/2(コチュジャンでもOK)
●塩こんぶ:小さじ1
●唐辛子
●炒り胡麻
※もっと辛くしたい方はお好みで唐辛子粉、豆板醤をもっと追加してもOK(最後にごま油を少し足しても美味しいよ)
※きゅうりの水分がかなり無くなってるので漬けダレはきゅうりが浸かればもっと漬けても大丈夫ですし二度漬けもOKです(二度漬けする場合はもう一度熱してあげて下さい)
※保存期間は約5日となっているんですけど安心して食べられる保存期間なので毎回清潔にしていればもっと保存出来ますよ。
※必ず晴れている日に干してあげて下さい。これからもっと暑くなると更に短い時間で大丈夫になると思うので6時間くらいで一度確認してみてね♪
-------------------------------------------------------
超超大好評の悪魔のタレシリーズ第3弾!
今回はみんな大好ききゅうりのキューちゃんを超える
僕の最高傑作『悪魔のバリバリきゅうり』を作りました。
干す事によってきゅうりの皮がしわしわになり
生で作るキュウリ漬けには絶対出せない弾力と歯ごたえある食感が生まれます。
パリパリよりも上のバリバリっていう感じで
これがきゅうりのキューちゃんの食感にとっても似てます♪
そんな干したきゅうりを悪魔のタレに漬けるともうマジでヤバイ…
食べれば食べるほどハマる…箸が止まらない…悪魔的旨さと食感になります!!🤤
正直、きゅうりのキューちゃんに負けない自信あります👍
干して漬けるだけ!!時間は少しかかりますが
ほぼほったらかしで出来るとっても簡単なレシピになってます。
あと少ない調味料でめっちゃ漬けられるのも超嬉しい♪
是非一度、この最高の食感とやみつきな味を試してみて下さい。
[Ingredients] (Preservation period: about 5 days refrigerated)
● Cucumbers: 4 (you can pickle about 6 cucumbers!)
● Garlic: 2 cloves
● Ginger: about the same amount as garlic (if you love ginger, use a lot!)
● Shiso leaves: 5
● Sesame oil
● Soy sauce: 4 tablespoons
● Sake: 2 tablespoons
● Mirin: 2 tablespoons
● Vinegar: 1 tablespoon
● Noodle soup (3-4x concentrated): 1/2 tablespoon (anything with
Japanese soup stock is fine! White soup stock, Fish Stock, etc)
● Dried shiitake mushrooms: 1 (It's delicious without them)
● Sugar: 1 tablespoon
● Dou ban jiang: 1/2 teaspoon (Gochujang is also fine)
● Seasoned seaweed: 1 teaspoon
● Chili pepper
● Roasted sesame seeds
※ If you want to make it spicier, you can add more chili powder and
soybean paste to your taste (adding a little sesame oil at the end is
also delicious)
※ The water content of the cucumbers is pretty much gone, so you can
soak more cucumbers in the pickling sauce, or you can pickle them
twice (If you want to pickle them twice, heat them up again.)
※ The preservation period is about 5 days, but it's a safe period, so
you can store them longer if you keep them clean every time.
※ Be sure to dry them on a sunny day. If it gets hotter from now on,
it will be okay to dry it for a shorter period of time, so check it
out after about 6 hours ♪
-------------------------------------------------------
This is the third recipe of the very popular Devil's Sauce series!
This time, I made my masterpiece, "Devil's Sun Dried Chewy Cucumber,"
which surpasses everyone's favorite, commercially prepared pickled
cucumbers "Cucumber Cu-chan"
By drying the cucumbers, the skin of the cucumbers becomes wrinkled,
giving them an elastic and crunchy texture that you can never get from
fresh pickled cucumbers.
The texture is more crunchy than crispy, which is very similar to the
texture of Cucumber Cu-chan.
When you dip these dried cucumbers in the devil's sauce, it's really good...
The more you eat it, the more addicted you will become... you won't be
able to stop eating it... it has a devilish taste and texture!
Honestly, I'm confident that it's as good as commercially prepared
pickled cucumbers!
Just dry and pickle! It takes a little time, but it's a very easy
recipe that you can almost leave alone.
I'm also very happy that it can be pickled with very little seasoning ♪
This is a very easy recipe that takes a little time, but can be left alone.
●Instagram
⇒https://www.instagram.com/kossarishuntaso/
●twitter
⇒https://twitter.com/kottaso_recipe
●連絡先
⇒kossarisyuntaso@gmail.com
#こっタソの自由気ままに #悪魔のバリバリきゅうり #干しきゅうり #きゅうりのキューちゃん #悪魔のシャキシャキ葱 #DevilsCrunchyLeek #和えるだけ #悪魔のねぎ #Leek #DevilsSauce #漬けるだけ #超やべぇキュウリ #きゅうりの1/2本漬け #きゅうりの一本漬け #超やべぇ野菜漬け #やみつき野菜 #きゅうり浅漬け #Cucumber #JapanesePickles #長ネギレシピ #アリシン #免疫力アップ #九条ネギ #悪魔の半熟煮卵 #味玉 #悪魔のナムル #悪魔のたれ #和食 #低糖質おつまみ #糖質制限レシピ #ヤセ筋 #低糖質レシピ #ヘルシー #ダイエットレシピ #激痩せ #糖質制限レシピ #ロカボレシピ #dietfood #lowcarbdiet #dietrecipe #晩ごはんレシピ #ご飯泥棒 #おかず #極上レシピ #ワンパンレシピ #時短レシピ #おうちごはん #至福の料理 #ご飯のお供 #太らないレシピ #やみつきレシピ #酒のつまみ #簡単つまみ #こっタソレシピ #男飯レシピ #mukbang #먹방 #男子ごはん #HomeCooking #StayHome #大食い #男ウケ料理 #晩酌 #自炊 #酒の肴 #簡単レシピ #弁当 #作り置き #Bento #recipesfordinner #マツコの知らない世界 #WithMe #Eazyrecipe #モッパン #から揚げ #唯一無二の絶品レシピ #こっタソ動物園
very fresh noodle 在 kottaso cook【kottaso Recipe】 Youtube 的精選貼文
◆こっタソ動物園チャンネル
新しいチャンネルです!こちらもおヒマな時にどぞ。
⇒https://www.youtube.com/c/こっタソ動物園-kottasoanimals
ご視聴ありがとうございます。
Thank you for watching
I want to deliver delicious Japanese-food recipes to the world
【材料】(保存期間:冷蔵で約3日、冷凍で約2週間)
※ハンバーグだけは前の日に冷蔵庫に移して解凍してあげるか、レンチンだけして粗熱がとれたらお弁当にいれてあげて下さい。
『簡単ふっくらハンバーグ』
●牛豚合挽き肉:400g
●新玉ねぎ:1個(普通の玉ねぎでもOK)
●パン粉:約1カップ
●牛乳:50ml
●卵:1個
●塩:小さじ1
●ブラックペッパー適量
●ナツメグ少々
[ソース]
●ケチャップ:大さじ4
●ウスターソース:大さじ2
●みりん:大さじ2
●赤ワイン:大さじ3
●お酒適量
●米油(普通の油でもOK)
『紅生姜の厚焼き卵』
●卵:3個
●片栗粉:小さじ1
●万能ねぎ適量
●水:小さじ2
●マヨネーズ:小さじ1
●塩少々
●めんつゆ(4倍濃縮):小さじ1
●紅しょうが:10g~20gくらい
●米油(普通の油でもOK)
『ウインナーとブロッコリーのめんつゆチーズ炒め』
●ブロッコリー:2株
●ウインナー:10本
●塩(茹でる用)
●めんつゆ(4倍濃縮):大さじ2
●オリーブオイル
●ブラックペッパー
●粉チーズ(カレーパウダー、コンソメでも美味しいよ♪)
●コーン:1缶
『にんじんと沢庵とシソの和え物』
●にんじん:1本
●塩(茹でる用)
●沢庵:1パック
●大葉:10枚くらい
●ごま油:小さじ1
●めんつゆ(4倍濃縮):小さじ1
●炒りごま適量
『菜の花の辛子和え』
●菜の花:1束
●塩(茹でる用)
●めんつゆ(4倍濃縮):大さじ2
●和からし:小さじ1
-------------------------------------------------------
前回本当に大好評だった作り置きの第二弾
今回は簡単で美味しい全部冷凍も出来る作り置き『彩りハンバーグ弁当』を作りました。
週末とかにいっきに作って、後は平日朝起きたら弁当に詰めるだけでOKです♪
出来るだけ調味料も少なくなるように工夫してみました。
皆さんのいつものお弁当作りが少しでも楽になったり
お弁当を開ける瞬間がもっと楽しみになって頂けたら本当に嬉しいです。
全部とっても簡単なので是非作ってみて下さい。
[Ingredients](Storage time: about 3 days refrigerated, about 2 weeks frozen)
[Easy fluffy hamburger steak]
● Ground beef and pork: 400g
● Fresh onion: 1 (regular onions are also OK)
● Bread crumbs: about 1 cup
● Milk: 50ml
● 1 egg
● Salt: 1 teaspoon
● Appropriate amount of black pepper
● A pinch of nutmeg
[Sauce]
● Ketchup: 4 tablespoons
● Worcestershire sauce: 2 tablespoons
● Mirin: 2 tablespoons
● Red wine: 3 tablespoons
● sake as needed
● Rice oil (regular oil is also fine)
[Thick-boiled egg with red ginger]
● 3 eggs
● Potato starch: 1 teaspoon
● Appropriate amount of scallion
● Water: 2 teaspoon
● Mayonnaise: 1 teaspoon
● A pinch of salt
● noodle soup base (4 times concentrated): 1 teaspoon
● Red ginger: 10~20g
● Rice oil (or regular oil)
[Fried sausage and broccoli with noodle soup cheese]
● 2 broccoli plants
● Sausage: 10 sticks
● Salt (for boiling)
● Noodle soup base (4 times concentrated): 2 tablespoons
● Olive oil
● Black pepper
● Cheese powder (curry powder or consommé is also good ♪)
● Corn: 1 can
[Carrot, pickled daikon and shiso salad]
● Carrot: 1 stick
● Salt (for boiling)
● Pickled daikon: 1 pack
● Shiso leaves: about 10
● Sesame oil: 1 teaspoon
● Noodle soup base (4 times concentrated): 1 teaspoon
● Appropriate amount of roasted sesame seeds
[Nanohana with spicy sauce]
● Nanohana: 1 bunch
● Salt (for boiling)
● Noodle soup base (4 times concentrated): 2 tablespoons
● Japanese mustard: 1 teaspoon
-------------------------------------------------------
This is the second version of a meal prep dish that was really popular
last time.
This time, I made a "colorful hamburger steak lunch box" that is easy
and delicious to make and can be frozen.
You can make it all at once on the weekend and pack it in your lunch
box when you wake up in the morning on weekdays ♪
I have tried to use as few seasonings as possible.
I hope this will make your bento preparation a little easier, or if it
makes you look forward to the moment you open your lunch box.
It's all very easy to make, so please give it a try.
● Instagram
⇒https://www.instagram.com/kossarishuntaso/
● Twitter
⇒https://twitter.com/kottaso_recipe
● weibo
⇒https://weibo.com/u/7567220174?refer_flag=1005055010_&is_all=1
● Contact us
⇒kossarisyuntaso@gmail.com
●Instagram
⇒https://www.instagram.com/kossarishuntaso/
●twitter
⇒https://twitter.com/kottaso_recipe
●weibo
⇒https://weibo.com/u/7567220174?refer_flag=1005055010_&is_all=1
●連絡先
⇒kossarisyuntaso@gmail.com
#こっタソの自由気ままに #冷凍作り置き #作り置きレシピ #美味しい作り置き #簡単作り置き #冷凍保存レシピ #常備菜 #副菜 #メインおかず #サブおかず #和食 #低糖質おつまみ #糖質制限レシピ #低糖質レシピ #ダイエットレシピ #激痩せ #糖質制限レシピ #ロカボレシピ #dietfood #lowcarbdiet #dietrecipe #晩ごはんレシピ #ご飯泥棒 #ご飯のお供 #おかず #極上レシピ #ワンパンレシピ #時短レシピ #おうちごはん #至福の料理 #ご飯のお供 #太らないレシピ #やみつきレシピ #酒のつまみ #簡単つまみ #こっタソレシピ #男飯レシピ #mukbang #먹방 #男子ごはん #HomeCooking #StayHome #大食い #男ウケ料理 #晩酌 #自炊 #酒の肴 #簡単レシピ #弁当 #作り置き #Bento #recipesfordinner #マツコの知らない世界 #WithMe #Eazyrecipe #モッパン #から揚げ #唯一無二の絶品レシピ #こっタソ動物園
very fresh noodle 在 Cooking with Dog Youtube 的最佳解答
We are making Pho, a much-beloved Vietnamese soup. Using chicken wings and aromatic vegetables, we'll make a delicious soup quickly and easily. This soup is lightly seasoned but exceptionally tasty. It goes well with the flat rice noodles, and it is very delicious!
How to Make Chicken Pho
https://cookingwithdog.com/recipe/chicken-pho/
(serves 2) Cook Time: 50 minutes
[Broth]
800ml Water (3.38 cups)
3 Chicken Wings
1 Chicken Thigh, trim off the excess fat, net weight 240g/8.5 oz
3 slices Ginger Root
3 Garlic Cloves
1/2 Onion, cut into 1 cm slices across the grain
Coriander Roots, or coriander stalks
1 sheet Dashi Kombu Seaweed, 10x5cm/3.9x2 inches
2 tbsp Sake
1 tsp Chicken Stock Powder (Granulated)
1 tbsp Nuoc Mam, Vietnamese pungent sauce made from fermented fish, substitute: nam pla (Thai fish sauce)
1 tsp Salt
[Noodles]
150-200g Dried Rice Noodles (5.3-7.1 oz)
[Toppings]
1/4 Red Onion, sliced
Salted Fresh Wakame Seaweed, check out our seaweed salad to remove the salt. https://youtu.be/SSv4DUPHGUo
100g Moyashi Bean Sprouts, lightly boiled (3.5 oz)
Coriander Leaves
Spring Onion Leaves, chopped
1/4 Lemon, or lime
Black Pepper
Hot Chili Sauce, packaged
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You might also enjoy ...
Wakame Salad
https://youtu.be/SSv4DUPHGUo
Sanma Takikomi Gohan
https://youtu.be/cpHcYVT6Ovo
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https://youtube.com/cookingwithdog
https://pinterest.com/cookingwithdog
https://facebook.com/cookingwithdog
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https://cookingwithdog.tumblr.com
#pho #chickenpho #recipe
Music courtesy of Audio Network
very fresh noodle 在 Very Fresh Noodles at Chelsea Market in NYC - Pinterest 的必吃
Nov 4, 2018 - Very Fresh Noodles is located on 425 West 15th Street in the Meatpacking District of Manhattan, open from 11 am-9 pm daily. ... <看更多>
very fresh noodle 在 Very fresh noodle、Mokbar、Dos Caminos在PTT/mobile01 ... 的必吃
Very fresh noodle 在PTT/mobile01評價與討論, 提供Mokbar、Dos Caminos、Tony's di napoli就來早午餐推薦評價懶人包,有最完整Very fresh noodle體驗分享訊息. ... <看更多>
very fresh noodle 在 Very Fresh Noodles | Facebook 的必吃
Just like the name the noodles are Very Freshly made in front of you. Quick and friendly service Combined with delicious beef noodles. 送餐快速. ... <看更多>