KL最有名的 #瓦煲鸡饭 之一,独创 #炭盖,直接把铁盖加在饭上,然后铺满炭火,上下一起烧,热度更均匀,速度也更快,热腾腾上桌,饭充满炭香味,腌制过的鸡肉特别滑嫩,加一粒蛋,味道更正,老板娘的孙子已经接手掌厨,算是第三代的老字号了👌!
【禤记瓦煲鸡饭 Heun Kee Claypot Chicken Rice】
🚙 59, Jalan Yew, Pudu, 55100 Kuala Lumpur.
Waze: https://waze.com/ul/hw283fd79f
📞 03-9200 1603
🌄 11am-9pm(礼拜四休息)
Facebook: https://www.facebook.com/Heun.Kee/
同時也有80部Youtube影片,追蹤數超過48萬的網紅愛玩客 iWalker,也在其Youtube影片中提到,吳鳳:↓↓ 快訂閱 ↓↓ 現在訂閱 ↓↓這邊 ~愛玩客GO https://www.youtube.com/channel/UCX2914i1K-kGbgg1ZrLKDSQ?sub_confirmation=1 ★『店家資訊』–––––––––––––––––––––––– 伸波士頓餐室 (排滿...
瓦煲 在 我爱大马美食 I Love Malaysian Food Facebook 八卦
巴生最老字号肉骨茶之一:#盛发桥底肉骨茶,已经有40年历史,是肉骨茶创办人李文地的其中一支后代传人所经营,早上卖传统碗装肉骨茶,晚上有卖瓦煲肉骨茶,汤浓肉鲜,真的不错吃🍖!
*影片是MCO前拍的
另外2家李文地后人的肉骨茶餐厅:
德地:https://www.facebook.com/ilovemsiafood/videos/3097367326962671/
庆详:https://www.facebook.com/ilovemsiafood/videos/533145873992818/
【吧生盛发(桥底)肉骨茶】
🚙 9, Jalan Besar, 41000 Klang, Selangor.
🌄 7:30am-12:30pm; 5:30pm-8:30pm
瓦煲 在 Facebook 八卦
Madam Kee 教你煮瓦煲鸡饭
瓦煲 在 愛玩客 iWalker Youtube 的評價
吳鳳:↓↓ 快訂閱 ↓↓ 現在訂閱 ↓↓這邊 ~愛玩客GO https://www.youtube.com/channel/UCX2914i1K-kGbgg1ZrLKDSQ?sub_confirmation=1
★『店家資訊』––––––––––––––––––––––––
伸波士頓餐室 (排滿整個騎樓的熱炒)
地址:Jalan Taiping, Kawasan 18, 41400 Klang, Selangor
營業時間:19:00-02:00
友愛海鮮面之家
地址:40, Jalan Segambut Utara, Kawasan Perusahaan Segambut, 51200 Kuala Lumpur, Wilayah Persekutuan Kuala Lumpur
營業時間:08:00-17:00
小小飯店 (吉隆坡河鮮_奶皇大蝦、瓦煲蟹飯、娘惹醬蒸魚,還有鹹蛋螃蟹)
地址:312, Jalan Sungai Besi, Chan Sow Lin, 57100 Kuala Lumpur, Wilayah Persekutuan Kuala Lumpur
營業時間:11:00-22:30(週二休息)
阿福豬腸粉(燕美巴剎市場內)
ICC Pudu Ahfook Chee Cheong Fun
地址:ICC Pudu, Jalan 1/77C, Pudu, 55100 Kuala Lumpur, Wilayah Persekutuan Kuala Lumpur
營業時間:07:00-12:00(週一休息)
瓦煲 在 {{越煮越好}}Very Good Youtube 的評價
開心分享?盆菜相片https://youtu.be/b9dD1Gt9X6U
?節日限定優惠期?
(即日起至2020年12月31日)
蠔皇元貝頂級鮑魚 嚐鮮價每罐$ 178
到指定超級市場買任何2件
李錦記紅燒元貝至尊鮑魚 或
李錦記蠔皇元貝頂級鮑魚
即可享有88折優惠
?$ 15電子優惠券?https://bit.ly/37xVWzP
⬇️⬇️English recipe follows⬇️⬇️
盆菜2020
材料:
李錦記蠔皇元貝頂級鮑魚1罐
白切雞半隻
叉燒1斤
豬皮半斤
魚蛋8粒
蘿蔔(大)1個
冬菇8隻
西蘭花(大)1個
處理:
1. 蘿蔔,刨去表皮,洗乾淨,切一舊舊。
2. 豬皮,清洗乾淨,切開一塊塊。
3. 西蘭花,切開一舊舊,盡量切至大小一樣,用粗鹽放水中浸一浸。
4. 煲滾一鑊水,加入粗鹽1茶匙,加入蘿蔔及豬皮,滾起後,再放魚蛋灼一灼。
5. 西蘭花,已用鹽水浸了一會,清水沖洗乾淨。
6. 蘿蔔及豬皮,已灼了一會,再加入魚蛋灼一灼,擎乾水,清水沖洗乾淨,再擎乾水。
7. 打開罐裝鮑魚,逐隻夾起放在碟上。
8. 罐內的鮑魚汁倒在碗中備用。
烹調:
1. 冬菇,白鑊,大火爆香,同時加入蘿蔔及豬皮。
2. 在鑊中加入水250毫升,再加入一半鮑魚罐內的汁及0冰糖1大粒,大火滾起,轉中火,炆10分鐘。
3. 炆了10分鐘,已收汁,加入魚蛋,撈勻,放上碟。
4. 另一邊,中火煲滾一鑊水,加入油1湯匙,放西蘭花灼2分鐘,擎乾水。
預備好瓦煲,內放一個合適的蒸餸架,戴上透明膠手套,依次序放好:
1. 先放蘿蔔。
2. 放白切雞及叉燒。
3. 豬皮,放在白切雞及叉燒中間。
4. 魚蛋,放在豬皮側邊。
5. 西蘭花3朶,放豬皮的另一邊
6. 冬菇放西蘭花,近瓦煲邊。
7. 剩下少許瑤柱絲,都放在材料上。
8. 剩下的西蘭花,沿瓦煲的另一邊,整齊的放好。
鮑魚的烹調程序:
1. 鮑魚罐內的汁加入鑊中,加入一倍份量的水,大火煮滾。
2. 放鮑魚熱一熱。
3. 放鮑魚在盆菜上面,小心排列好。
4. 鑊中的鮑魚芡汁,淋在盆菜上。
盆菜,大火煲滾,完成,可享用。
Poon choi 2020
Ingredients:
Lee Kum Kee Premium Abalone in Premium Oyster Sauce with Dried Scallops 1 can
Steamed chicken half No.
Roasted pork 1 catty
Pigskin 0.5 catty
Fish balls 8 Nos.
White radish (large) 1 No.
Mushrooms 8 Nos.
Broccoli (large) 1 No.
Preparation:
1. White radish, get it peeled. Rinse, and cut into pieces.
2. Pigskin, rinse and cut into pieces.
3. Broccoli, cut them about in the same size. Soak in salty water.
4. Boil up a wok of water. Put cooking salt 1 tsp. Put white radish and pigskin.
5. Broccoli, has been soaked in salty water for a while, rinse thoroughly.
6. White radish and pigskin, have been soaked for a while, put fish balls soaking for a while. Hang dry. Rinse with tap water. Hang dry again.
7. Open the can of abalone, put on plate one by one.
8. Syrup in can, is to be put in a bowl to get ready for use.
Steps:
1. Mushrooms, fry with no oil at high flame in wok. Fry with white radish and pigskin at the same time.
2. Put water 250ml, and half can of sauce with rock sugar 1 big cube into wok. Heat up at high flame, turn to medium flame after boils up. Braise for 10 minutes.
3. Have already braised for 10 minutes, sauce has become thick. Mix well with fish balls. Put on plate.
4. On the other side, heat up a wok of water at medium flame. Put oil 1 tbsp, put broccoli soaking for 2 minutes. Hang dry.
Get ready for a pot, put a steaming rack which can be fitted in the pot. Put on transparent gloves, put the following in order:
1. Put white radish first.
2. Put chicken and roasted pork.
3. Pigskin, put in between the chicken and roasted pork.
4. Fish balls, put besides the pigskin.
5. Broccoli 3 Nos., put on the other side of pigskin.
6. Mushrooms, to be put besides the broccoli alongside the pot.
7. Little shredded dried scallops left, put on top of the ingredients.
8. Little broccoli left, to be put in order on the other side of the pot.
Preparation steps of abalone:
1. Heat up the abalone sauce in can with a can of tap water at high flame in wok.
2. Heat abalone in wok for a while.
3. Put abalone in good order on top of poon choi.
4. The sauce in wok is to be put on top of poon choi.
Poon choi, heat up at high flame. Complete. Serve.
瓦煲 在 張媽媽廚房Mama Cheung Youtube 的評價
張媽媽【豬腳薑】,薑醋滋味,豬腳含豐富膠原蛋白。 記得like我的Video同訂閱我的頻道呀! 如喜歡的話,請分享給朋友家人。謝謝。
MamaCheung's pork knuckles and ginger stew, a traditional dish for new mums. Please subscribe to my channel, give me a thumbs up and share this recipe to other foodies! Thank you.
跟我連繫/Connect with me:
Facebook: https://www.facebook.com/mamacheungcooks
Instagram: https://instagram.com/mamacheungcooks/
Blogger: http://mamacheungcooks.blogspot.hk
Twitter: https://twitter.com/mamacheungcooks
Pinterest: https://www.pinterest.com/mamacheung
Tumblr: http://mamacheung.tumblr.com
材料/Ingredients:
十斤薑 6kg ginger
十斤甜醋 6kg Sweetened vinegar
一斤黑糯米醋 600g black glutinous rice vinegar
雞蛋和豬腳份量視乎送給多少家人朋友 Eggs and pork knuckles (depending on serving)
一個大瓦煲 1 large pot
食譜/Recipe:
http://mamacheungcooks.blogspot.com/2016/09/pork-knuckles-and-ginger-stew-recipe.html