andy dark黃藍的八卦，YOUTUBE和Yahoo名人娛樂都在討論

#SixAurasStudies : V I O L E T
{sprituality / visionary / passion}

王廷琳 . 舞蹈家 及 編舞家

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【感知・感動】
「紫色的質感，介乎熱情的紅和神秘的黑之間。」Andy的熱情很內斂，有種藏在眼內的神秘感。

他的神秘，在於你總覺得他的眼睛能夠看穿你。「遠見跟敏感度很有關係。最近我表演，剛感到自己在一個無我的狀態，抬頭看到一個抱著小孩的媽媽在感動流淚，我上前輕觸她的手⋯⋯」Andy形容舞蹈和藝術是一種橋樑，形體的背後，他用情感去聯繫和感受他人，透過作品本身和它的設計，預知完成的位置，另一個開始。「這種感知就可以用遠見來代表，因為我可以看到將會發生的事。」

言語神情的交流間，Andy讓人感覺到他的靈性與智慧。「一直以來我都以為紫色只屬於我的兩個朋友。」他相信人的氣場會隨著自己的內在而改變，心裡希望自己是金色和黃色，也覺得自己有點憂鬱的藍，「但今次我發現，原來這個紫色跟自己有點關係，所以今天開始我會好好的感受紫色。」

Andy Wong 王廷琳，著名舞蹈家和編舞家，創辦舞團，帶領舞蹈天使，將舞蹈藝術帶入社區，和不同生活背景的人分享。

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Andy Wong . Dancer & Choreographer

“Violet’s texture, lies between the passionate red and the mysterious dark.”

Andy’s energy is intense but concealed, mystical and deep. You always feel naked in front of him, because he is also naked in front of you. “Perception and sensitivity have a special linkage. I erase word felt a state of self-abnegation and dissolution in a recent dance display. I raised my head, saw a mother in tears with a child in her brace, I stepped over and touched her hand very lightly…” For Andy, dance forms a bridge with the self. In dance, he expresses for the desire to feel and to connect with others. Channeling inspiration through choreography, he perceives the end of each movement, which flows at the verge of the unknown. “This premonition is my vision, because I see what is coming.”

Andy speaks and does not speak. He communicates through words eloquently but by more - he transmits and receives through his mind. “I have always imagined Violet to be the colour of only two personal friends.” He thinks a person’s aura change according to his inner thoughts. He’d have wished himself to be a certain golden yellow, with a tint of melancholic blue. “But I didn’t know Violet seems to communicate well with me, too.”

Andy Wong, renowned dancer and choreographer, lives in the present, spreading love with his DancingAngels, bringing the art of dancing to communities, sharing life with humans with no boundaries.

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#SixAurasStudies Photography Exhibition by Charlotte In White is now on:
#WhiteTherapy 2.0
Location: HKFYG Organic 21 (60 Staunton Street, Central.)
Time: 12noon - 9pm (Everyday except Wednesday)

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⠀⠀https://www.facebook.com/ChefAndyDark/

▶ ?????????: @????_????
⠀⠀https://www.instagram.com/Andy_Dark/

▶ ???????:
​⠀⠀https://www.youtube.com/AndyDark/

▶ ?????:
⠀⠀contact@andydark.hk

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☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰
婆婆做的芋蝦是我每年必食的賀年食品。不過她今年身體抱恙，所以下年才可以再麻煩她！我還是請教了婆婆做芋蝦的食譜，在此與大家分享她芋蝦的味道！在這跟大家說聲新年快樂！祝你們今年心想事成！最重要是身體健康！ :)

My grandma’s deep-fried taro balls are my personal favourite every Chinese New Year. Unfortunately, she’s not feeling well this year so, I will trouble her to make it with me next year instead. To honour my grandma, I asked her to share her secret recipe with me, as well you all. I’d also like to take this opportunity to wish you all a Happy New Year! Enjoy the homely flavours of these taro balls and may all your wishes come true. More importantly, I wish you only the best of health!

食譜
材料 ???????????
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芋頭 Taro 1.5 kg
自發粉 Self-rising Flour 250 g
唐芹 Chinese Celery 5 Stalks
花生 Peanuts 100 g
鹽 Salt 2 tbsp
糖 Sugar 2 tbsp
胡椒粉 Pepper 1/2 tbsp

做法 ??????
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1. 首先將芋頭洗淨去皮，之後把芋頭切絲。把唐芹切碎。
2. 加入所有的芋頭絲、花生、唐芹碎、鹽、糖、胡椒粉和自發粉放入一個大盆中，然後拌在一起。
3. 同時也可燒熱一鍋油至180度，把芋蝦混合料放進油內油中炸大概五至七分鐘至金黃色便成。

1. First of all, rinse and peel the taro. Cut the taro into thin strips. Chop the Chinese celery.
2. Use a big container, put all the taro strips, peanuts, chopped Chinese celery, salt, sugar, pepper and self-rising flour. Mix everything together.
3. Meanwhile, heat your pot of oil up to 180°C. Place a spoonful of mixture into the oil and deep-fry for 5-7 minutes until golden brown. Done!
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#賀年食物
#芋蝦
#新年
#ChineseNewYear
#TaroBalls
#AndyDark
#MadeByAndyDark

【舒芙蕾歐姆蛋/ 梳乎厘奄列 Fluffy Souffle Omelette】

〚ENG VIDEO〛 ▶▶▶ https://youtu.be/-8rpmY3-21k

繼四百次咖啡之後，近期大家就流行做手打1000次舒芙蕾歐姆蛋 (梳乎厘奄列) ！網上教學很多，但讓我分享更多小貼士給大家吧！

⭐ 你未必知道打發蛋白的小知識 ⭐
1. 脂肪是打發蛋白起泡的頭號敵人！小心把蛋黃弄進去！
2. 室溫的蛋白能打出更多氣泡
3. 鹽會減弱起泡結構的穩定性，不要把鹽放在蛋白中～
4. 太早加糖會減慢產生氣泡的速度
5. 可加少量檸檬汁或他他粉，降低蛋白的酸鹼度能減短打發時間
6. 砂糖有助防止氣泡爆破
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材料 Ingredients：

雞蛋 Eggs | 4 pcs
牛油 Butter | 2 tsp
鹽 Salt | 1/4 tsp
砂糖 Sugar | 1 tbsp

做法 Method：

1. 將蛋白及蛋黃分開。在蛋黃中加少許鹽調味，拂打蛋黃大概一分鐘至淡黃色。
2. 把蛋白和砂糖拂打至軟性發泡狀態，再與蛋黃拌勻。
3. 開小火 ，在鍋裡面加一些牛油。將剛才攪拌好的蛋泡倒進鍋裡面，蓋上蓋子，然後煮它大概四到七分鐘。
4. 之後打開蓋子，然後將鍋子微微打側，利用地心引力將這個奄列捲下來對摺，輕輕的壓至定型。完成！
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#舒芙蕾歐姆蛋
#梳乎厘奄列
#手打1000次
#FluffySouffleOmelette
#AndyDark
☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰
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⠀⠀https://www.facebook.com/ChefAndyDark/
▶ ?????????: @????_????
⠀⠀https://www.instagram.com/Andy_Dark/
▶ ???????:
⠀⠀https://www.youtube.com/AndyDark/
▶ ?????:
⠀⠀contact@andydark.hk
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◤?? ??????? ??? ???? ??????.
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☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰

▶ ????????: ???? ????
⠀⠀https://www.facebook.com/SirAndyDark/

▶ ?????????: @????_????
⠀⠀https://www.instagram.com/Andy_Dark/

▶ ???????:
​⠀⠀https://www.youtube.com/AndyDark/

▶ ?????:
⠀⠀contact@andydark.hk

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◤?? ??????? ??? ???? ??????.
????????? ?? ?? ???????.◢
☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰☰
唔理咩名，呢道甜品出場，的確可以令到一個飯局或派對生色不少。不過除咗傳統嘅蓮蓉餡，你又有無諗過俾啲新意，幫佢加塊菠蘿包嘅脆皮，同轉個花生醬做餡呢？快啲跟住我Andy Dark嘅片試整呢道充滿驚喜嘅甜品啦！

Whatever you want to call it, this dessert would definitely steal the limelight at any occasion. Instead of using traditional fillings such as lotus seed paste, have you thought about enhancing sago puddings with a crispy pineapple bun crust and peanut butter? Let’s get started! Watch this video now and learn how to make this charming Chinese dessert with a twist!
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食譜
材料 ???????????
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【西米布甸】
西米 Sago 1/2 Cup
牛奶 Milk 250 ml
砂糖 Sugar 75 g
牛油 Butter 20 g
蛋黃 Egg Yolks 3 pcs
粟粉 Corn Starch 30 g
雲喱拿 Vanilla 1 pc
花生醬 Peanut Butter 5-7 tbsp

【菠蘿包皮】
牛油 Butter 50 g
砂糖 Sugar 50 g
蛋黃 Egg Yolks 1 pc
臭粉 Ammonia 1/4 tsp
泡打粉 Baking Powder 1/4 tsp
低筋麵粉 Cake Flour 100 g

做法 ??????
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1. 首先滾水煮西米，中大火煮20至30分鐘至完全透明。
2. 在一個鍋內，先將牛奶，一半的砂糖和牛油一起煮滾。
3. 同時在另一個碗中加入糖和蛋黃，將它們拌勻至淡黃色，再加入粟粉攪拌。
4.當奶燒滾後，便加入蛋漿，一邊攪拌一邊加入。再將西米倒進蛋漿，倒入另一個鍋開火慢慢整成稠身。
5. 先薄薄鋪一層在一個可以放進焗爐的盤子，再放上花生醬，用匙羹壓平，再加入漿遮蓋，把表面抹平便可。
6. 再做菠蘿包皮。先將牛油和糖攪勻，加入蛋黃拌勻 ，低筋麵粉、臭粉和泡打粉拌勻。放進雪櫃冷凍至少一小時。
7. 一小時後，將壓平的菠蘿包皮放在西米布甸上，掃蛋漿在皮上，攝氏200度焗約25分鐘便成！

1. Cook the sago in a pot of boiling water in mid-high heat for 20-30 minutes until they are all transparent.
2. Pour in the milk, half of the sugar and butter into a pot, and bring them to a boil.
3. Mix the sugar and yolks together in a bowl. When the sugar is dissolved, add the corn starch and mix well.
4. When the milk is boiling, pour it into the egg mixture right the way while keep stirring it. Then add the sago into the egg mixture. Pour everything back into a pot and cook over low heat until thicken.
5. Put a thin layer of pudding onto a bakeable-ware. Put the peanut butter in the middle and flatten it. Cover the filling with more pudding. Smoothen the surface and let it cool.
6. Make the pineapple bun crust. Mix the butter and sugar together. Add the yolk and mix well. Add the ammonia, baking powder and cake flour incorporate everything. Store in the fridge for at least an hour.
7. After one hour, flatten the dough and place it over the pudding. Egg wash the top and bake it at 200C for 25 minutes. Done!

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#西米焗布甸
#花生醬
#SagoPudding
#AndyDark
#MadeByAndyDark