關於 old bay recipes ，我們在網路上蒐集到這些相關的討論、資訊與評價

山楂咕嚕肉 Hawthorn Berry sauce Sweet & Sour Pork, Picked Ginger. Sauce was fine, not the best of the best HK has ever offered in terms of sophistication, but it's just half a tier below the kind that can wow customers! The pork flavor is very pronounced here, it actually reminds me of 蓮香樓's similar dishes ~ both carry that very old school pork taste 🐖🤔, its good meat! *However a major let down this visit was the batter was too limp, 今次個炸漿太過淋了. 其實好想同間舖頭反映番, 但係點解我今次冇做, 你睇下面就知道 😢

【Kam Tou #甘饕, Causeway Bay, HK】which is as mentioned before, the newer name of the ex Michelin recommended #甘飯館 after it moved, which is the brother's shop of Michelin 1 🌟 Kam's Roast Goose #甘牌燒鵝 . Both being Yung Kee's #鏞記酒家 direct Kam's family clans who opened their own brands
___

• For BBQ Charsiu Pork #叉燒 , 之前已講過佢哋有三種, 同 '甘系列' 大部分如出一竅. I used to recommend "大少叉燒" too, but they changed recipes & now it's drowned in too much of the too sweet, watery onion sauce these few months. I tried to give them feedback & said, 呢個甜洋蔥汁超級甜又越來越多, 完全蓋過曬叉燒本身嘅味道, 仲要令到啲燶邊都淋曬變咗好似冇 Charring 香. 最起碼都應該畀客人選擇分開上？但店裏面啲人超級 Defensive, 一味話邊有問題呀, 不嬲都係咁㗎啦, etc. 唔怪得知幫唔到間店舖谷起生意額 🙄. 放錢入你個袋都唔聽佬人言, 我都係為你好為我好, 免費畀專業意見你又唔係有錢分.

依家鍾意食肥啲嘅就叫 "肥燶叉燒", 但真的肥到不敢每星期也吃. 但近排覺得 "普通叉燒" 反而變相咁多隻最好食, 亦都可以成日食.

題外話, 依家『燒鵝 Roast Goose』好食咗好多 🌟👍🏻👍🏻. 其實初開業已經要比甘飯館好, 依家竟然還可以更上一層樓, 燒味師傅真的不簡單. 可惜呢間店開喺條 蘭芳街, 勁多小巴喺度 遮住曬鋪面, 風水也一般. 附近 #甘棠燒鵝 就越做越多生意 🤷🏻‍♂️ 但其實齋講吃燒味呢一間係比較好食的

#上湯煎粉果/粿 Fried Fan Gou Cantonese style, dipped into Soup with Chinese Chives.【#富豪金殿 Regal Palace, Regal Hotel, Causeway Bay, Hong Kong】Ex Michelin 1 🌟 in the late 2000's.

I hate to sound like a broken record, but I have written not only here multiple times over the years even before my IG or Blogging days, but also this Unique Dim Sum recipe served elsewhere too! 😜 Here they do serve one of the best versions in Hong Kong 🇭🇰. Historically

•陸羽 Luk Yu
•翠亨邨 Tsui Hang Village
•鳳城酒家 (北角) Fung Sing
•福臨門/家全七福 Series
•益新美食 Yixin
•翠園 Jade Garden
•禦寶軒 Imperial Treasure, which my last visits didn't come with soup dip
,etc

Are famous. If u want to remember them then please save this post, who knows if Hong Kong or East Berlin gets bombed by cross-fire or Delta 2.0 Covid suddenly kills us all here.. 😢 Plus I don't always re write the comparison shops again except when a few years have re-passed in cycles

There are others that might be better or worse which are outside of this original Repertoire, or I might have forgotten which is always possible 🙆. I am sure I haven't tried all of them, but they would be based on these recipes somehow as it's been selling for at least 60 Years since Guangzhou 廣州 > Hong Kong 香港 days, but somehow skipped thru Macau side 🎉🎉 So don't ask me where else is good coz some do them still, apart from the above, and suddenly if they try to revive an old recipe it pops up out of nowhere, but here is one of my favorites over the past decades 😂😂😎

Wth them ladies yesterday @purelyb #NaturalHomePharmacy.

I wanted to eat EVERYTHING!

B4 we left for France, Chloe and I caught a serious strain of god knows what... she was so lifeless i tried ALL kinds of meds to get her well enough to fly long distance while shoving myself wth meds as well to stay strong to take care of her.

ALL fears for side-effects/ what am i putting in my body went out the window! #chloecc was barely ok when we took off on our more than 1 day, 3-plane journey.

Hindsight, i didnt know i ALREADY had most of the remedies in my kitchen to combat cold/flu etc ... and THESE #chloecc would likely not detest cuz they taste like food NOT fake orange/strawberries which honestly taste horrible even for adults much less a small kid weak kid...

There's a galaxy of info on the net, and too many old wives tales, we often times get overwhelmed not knowing who/which to trust/pick...

SO- to keep future panic eps at bay and make sure the fam is healthy from the get-go, i am arming myself wth certified naturopath @amanda.teh 30 powerful and safe home remedies for - cold/flu, migraines, constipation, PMS etc!

(Incl Step by step videos/ downloadable guides/ lifestyle and dietary tips/ 24/7 export SUPPORT)

Tq @purelyB for introducing us to such a wonderful person - and getting us to make our SUPER easy elixirs!

Out of 30 of her super recipes we made:

1. Turmeric Garlic Elixir (cold/flu)
2. Carob applesauce (diarrhea)
3. Pure Alie Vera Juice (constipation/ for healthy gut)

(In under 40 mins #woot!)

A morning well spent - so #spoilt by all them 100% natural goodies too

Call me anytime 😜

Here's to a fantastic Sunday! @ DOJO KL

I would like to introduce you my favourite childhood dish: The Best Minced Beef Rice (Bolognese in old Hong Kong Style) with Fried Egg.
This is not only my favourite childhood dish but also the favourite dish for Hong Kong people who born in 1960s-1980s. Since the chefs in old Hong Kong did not have Italian ingredients and herbs on hand. They used the limited ingredients to create such incredible dish using soy sauce, ketchup and at most tomato paste instead. The taste of this meat sauce was so unique and mouthwatering that every child loves it, or even we adults nowadays. We always love to serve this dish with rice and Fried egg with a running yolk.
Even nowadays, it is still the popular dish served in Hong Kong style teahouses. Let's make one to see the differences between the old Hong Kong Style and Italian style. I am sure it will give you a surprise (of course in a good way )

Minced Beef Rice (Bolognese in old Hong Kong Style) with Fried Egg (for 4 ppl)
Ingredients:
Ground Beef (can be half beef half pork) 375g
1 Onion
1 Carrot
4-5 cloves garlic
4tbsp frozen green pea
Some cooked rice
4 sunny shine up egg (panfried egg)

Marination:
1.5 tbsp light soy sauce
1tbsp sugar
1tsp potato flour
½ cup water

Sauce ingredients:
2 tbsp tomato paste
4 tbsp ketchup
2-3 tbsp light soy sauce
A few bay leaves
700ml chicken broth/ water
2-3 tsp chicken powder stock (if water but not chicken broth is added)
A pitch of salt for seasoning
A pitch of sugar for seasoning

The other old Hong Kong Classic dishes:
Old Hong Kong Style Russian Beef Rice in rich meat sauce
https://youtu.be/0FsuN2X6s_4

Classic Hong Kong Ying Yan Fried Rice
https://youtu.be/_mNesyaiuQU

Old Hong Kong Deep Fried Chicken leg
https://youtu.be/BrcObfFRWh8

Instagram: kitmakattack
YouTube: yourkitmak

#kitmak食譜 #食譜 #經典系列 #經典食譜 #懷舊菜 #免治牛肉飯 #煎蛋免治牛肉飯 #recipe #MincedBeefRice #Bolognese #BologneseinHongKongStyle

Hello friends! Today we're going to share with you how to make a classic and super delicious French pumpkin soup(soupe à la citrouille), and the recipe is from Michelin star chef Thomas Keller.

No matter how you call it pumpkin soup or squash soup, pumpkin soup is always classic. It’s my family favorite, and it’s something that never gets old. Also it's healthy, creamy, and keeps you cozy. You can use various squashes to make this soup, like butternut squash or kabocha squash. This soup is indeed delicious, perfect for a cold day, and it’s also a beautiful dish to serve on a holiday.

We strongly recommend you try this recipe if you love pumpkin soup, once cooked, served with crispy bacon, croutons or our favo “crème fraîche and nutmeg”. Hope you like this video. :)

This is an #ASMR ver, you can check out the other version that with BGM and Voices in Chinese if you like:
https://youtu.be/jV0PYkB9mA4
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How to make pumpkin soup / squash soup
pumpkin soup Recipe

☞ Serves: 2-3

✎ Ingredients
kabocha squash 3, diced 180g, rostered 120g
olive oil 20ml
2 springs sage
celery 15g
carrots 30g
shallots 20g
onions 30g
garlic cloves, smashed
honey 15ml
vegetable stock 600ml, more if needed
bouquet garni 1 spring, about Italian parsley, thyme and bay leave
salt Q.S
ground black pepper Q.S
📍 French vegetable Broth：you can check our Mushroom soup video ( https://youtu.be/f-AMOarrAGY ) , don't need to add mushroom stems, all you need are a medium size carrot, half onion, a stick of  celery and 5-6 black pepper corn, you also need  a bundle of Bouquet Garni, includes bay leaf, thyme and parsley.

✎ Instructions
1. Slice the carrot, shallot, celery and onion, peel and smash the garlic.
2. Slice the squash in half lengthwise. Then scoop out and discard the seeds of squash. Keep two half squash for use later. Carefully peel away the skin from the squash until you reach the orange flesh. Dice the flesh into small cubes.
3. Preheat the oven to 170°C, line a foil on the baking tray. Brush each half inside and out with olive oil, and sprinkle the cavities with salt and pepper, then put a sprig of sage into each. Place cut side down on the baking sheet, bake for 44-45 minutes or until tender. The baking time depends on the size of squash.
4. Remove the roasted squash from the oven and let cool, then scoop out the flesh and set aside.
5. Pour the remaining olive oil in a stockpot over medium high heat, add celery, carrots, onions and shallots, fry for 3-5 minutes or until tender.
6. Add diced squash and smashed garlic, season with salt and black pepper, reduce the heat to medium low to keep the squash and garlic from coloring, stir for 2 minutes.
7. Add honey and keep stirring for 2 minutes, then pour the broth and bouquet garni, bring to a simmer and cook for 10 minutes or until the squash is tender.
8. Add the roasted squash and simmer gently for about 30 minutes.
9. Once cooked, remove from the heat and discard the herbs. Blend and puree the soup. Strain the soup into a bowl. Taste the soup and season if needed. You can serve it while the soup is not too hot, or chill overnight and enjoy in next day.

📍 How To Enjoy：You can mix and whisk the crème fraîche and nutmeg, and spoon some in top of soup. Or put some croutons or bacon bits are good ways to enjoy it.

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Chapter:
00:00 Opening
00:32 Ingredients
01:34 Preparation
02:26 Pumpkin
04:13 Bake pumpkin
06:34 Pumpkin Soup
10:47 pumpkin soup with crème fraîche
11:50 pumpkin soup with croutons
-----------------------------------------------------------------------
#Vegan
#PumpkinSoup
#easyRecipes

For some reasons, Cajun crab in the bag or Louisiana seafood boil suddenly took Singapore by storm. Before this dish hit our shore, eating food off the table just seemed so strange but once we tried it, everybody seems to enjoy eating food off the table! We prepared this dish as a try-out for our Christmas dinner this year. I hope you like it. Perhaps you may wanna cook this super easy and yummy dish for your family too.

Refer to the ingredient list below or go to our website at http://spicenpans.com/crab-in-the-bag/ for your easy reference.

Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.

Please subscribe to stay tuned to our home cooking videos.

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xoxo
Jamie
on behalf of Spice N’ Pans

Ingredients:
Serves 4

3oz of butter
1 large red onion - chopped
1 tablespoon of chilli flakes
2-3 Bay leaves
5 cloves of garlic - minced
2 tablespoons of Old Bay seasoning
1L of water
2 sausages of your choice
3 medium to large size crabs ~ 800g each
8 prawns - deveined
400g of white clams
4 red potatoes- boiled
2 corns
2 limes