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#亞參雞飯 #asamchickenrice #asamchickenricehk #thelohas #thelohas康城 #日出康城
雞絲扎肉湯河 Shredded Chicken & Vietnamese Sausage Flat Rice Noodle in Soup HKD68 - 超好食，其實都唔算雞絲，而係一嚿嚿，扎肉好好味👍🏻 最正係個湯，濃雞湯，食完完全唔口喝😋😋👍🏻
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@asam_chicken
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🐔Chicken Pho🍜 made by https://instagram.com/p/CKU9UqEL7US/ Squeeze a lime wedge,🍋 add a splash of fish sauce and enjoy the delicious Vietnamese noodle soup🇻🇳😋 Looks very delicious🐩😍❤️ https://cookingwithdog.com/recipe/chicken-pho/ #pho #chickenpho #recipe #フォー #鶏肉のフォー #レシピ
There is no need to travel to Vietnam for some really good Vietnamese food, Penang now has plenty of Vietnamese eateries with a range of food offering across Vietnam. One of the latest additions is Petit Cafe at Argyll Road... prior to opening this brick and mortar restaurant, the team behind Petit Cafe focused on doing delivery of home-made Vietnamese dishes. Now, the menu has expanded... offering more variety to its customers. Familiar Vietnamese dishes like Beef Pho, Spring Rolls, Salad and Rice Sets are on offer; while the menu is not as big as compared to established Vietnamese restaurants, the selection is good enough to fix cravings for Vietnamese food. Comfortable dining space (air-conditioned), modest price points and good quality, worth checking out if you are a fan of Vietnamese food.
Beef Noodle Soup (Rm 18.90)
Grilled Lemongrass Chicken (Rm 15.90)
Trio Platter (Rm 11.90)
Mint Lime Juice (Rm 7.90)
Address: 86, Jalan Argyll, 10050, Georgetown, Penang.
Business Hours: 11 am to 10 pm. Opens Daily.
Contact Number: 6016- 422 9312
Full story to be shared on Ken Hunts Food real soon!
越南菜當中除了有分南北越，每個地方省份亦有一些特別的菜式。這個肉丸蟹粉，是極少數我小時候沒有吃過的越南菜式，是我長大後一次母親去美國探親，從阿姨的朋友家中食過，回來之後急不及待煮給我們吃，那味道鮮甜到不得了，一向最嘴刁最喜歡挑剔阿媽的我讚賞不已，娘親不曉得有多高興。
我和阿媽煮餸的最大分歧，是對食材的要求，阿媽的宗旨是非肥不可無肥不歡，我們家的食材以雞、豬肉和海鮮為主。不論是買雞買豬肉，都必須夠肥，海鮮一樣要，肥，即是要大條或者大隻。想當年我小時候的海黃花鷹鯧閒閒哋三四斤一條，巨型大龍蝦大花蟹，真正大場面，講起都流口水。我呢，最憎食雞皮肥豬肉，小時候不識時務，揀飲擇食嫌三嫌四，我就會變成藤條炆豬肉的豬肉。長大了就不同了，勇於表態了，不過我阿媽意見接受，態度照舊，我有我投訴，佢有佢照買照煮。即使唔夠肥，阿媽自會加多些油搭夠，你話我死唔死？
不過我永遠都有兩個選擇，一係食一係唔食。但是我們一家最注重的，就是一家人圍在一起吃飯的傳統。絕對是傳統，不是習慣！既然是傳統，我就不能不就範，幾肥幾油幾唔鍾意食都好，都要乖乖哋坐低一家大細三代同堂一齊食。
所以一見到這個肉丸蟹粉，終於冇油唔肥仲要咁好味，以為阿媽轉性聽我話。結果不看猶自可，一看嚇一跳，那個肉丸，之所以又滑又香，因為是真正半肥瘦，有一半是肥豬肉！再加上配的是廣東河粉，又係油，在我的強烈要求下，阿媽嫌我煩，改用了台灣米粉，還有金邊粉。
今次為大家示範的，是我的改良版，因為拆蟹肉太麻煩，我改為把花蟹斬件，味道一樣好，賣相一樣靚，方便大家跟住做，我係唔係好貼心細心呢？不過豬肉丸要好食，肥豬肉不能少，即使不用一半最低限度都要有三成肥豬肉。我曾經試過用全瘦肉，肉丸煮出來鞋熠熠，才知道當日阿媽的堅持，是有道理的。
另一個強烈推介，就是在泰國雜貨舖買的新鮮檬粉，我試過吃不完放入保鮮盒雪櫃儲存，第二天吃依然軟滑，有機會大家一定要買來試試。除了放湯，天時暑熱用香茅豬扒春卷配魚露，加一些青瓜絲芽菜香花菜撈來吃，滋味無窮！
湯底：
香茅 數支
洋葱 1-2個
月桂葉 數片
雞腳 半斤
豬腳 1斤
薑/南薑 適量
番茄 7個
紅蘿蔔 1個
所有材料洗乾淨，雞腳、豬腳先汆水，加入5公升水煮兩小時，取出材料保留湯水，加入魚露、鹽調味
材料：
半肥瘦豬肉 1斤
蛋白 1小碗
蝦膏 2湯匙（用暖水溶解）
胡椒粉 1小碗
魚露 少許
生粉及水 適量
所有材料加入豬肉中拌勻，最後加油，放入冰箱4小時以上
花蟹2隻（洗乾淨蟹身中間開半）
新鮮檬粉 1大碗
辣椒 適量
青檸 適量
九層塔（金不換） 少許
芽菜 適量
做法：
1.煲滾湯頭，取出豬肉結成肉丸狀，加入湯中煮熟，然後放入花蟹煮10分鐘，視乎花蟹大小可加減時間。
2.將泰國新鮮檬粉放在碗底，加入芽菜，淋上熱湯，放上肉丸、蟹，加青檸、辣椒、九層塔伴食。
Vietnamese Crab Meatballs Pho Noodle Soup
Soup Base:
Lemongrass Several pcs
Onions 1-2 pcs
Bay leaves Several pcs
Chicken feet ½ Catty
Pork hock 1 Catty
Ginger and galangal Some
Tomatoes 7 pcs
Carrot 1 pc
Note: Clean all ingredients, blanch pork hock and chicken feet in boiling water for several minutes. Cook all ingredients in 5L of water for 2 hours. Remove all ingredients, only keeping the soup. Add fish sauce and salt to taste.
Ingredients:
Half-lean, half-fat pork 1 Catty
Egg white 1 small bowl
Shrimp paste 2 tbsp (melt with warm water)
Black pepper 1 small bowl
Fish sauce Some
Corn starch water Some
Note: Mix all above ingredients with pork, add some oil, cover and marinate in the fridge for at least 4 hours.
Blue crab 2 pcs (clean and cut in halves)
Fresh pho noodles 1 large bowl
Chili Some
Lime Some
Thai basil A little bit
Bean sprouts Some
Steps:
1. Bring the soup to a boil, make meat balls with the marinated pork, boil in soup until cooked. Add crabs to soup and cook for 10 minutes, adjust the cooking time based on the size of the crabs.
2. Place pho noodles in a bowl, add bean sprouts, add soup, place meatballs and crab into the bowl, add lime, chili and Thai basil to finish.
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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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