risotto made with water的八卦，Yahoo名人娛樂都在討論

#阿尼基的味蕾寶典 #健康飲食由你定義 #小週末吃什麼
放縱的做我自己 不用太在意細節
想必唯有和好姐妹在一起時
才能擁有這麼愜意的時光

這天我們相約在大湖公園
陽光明媚地完美天侯
為的就是一場義大利菜餚饗宴
［BUONO BELLA]
唸的時候別忘了比出義大利發音的手勢

平常上班族姐妹們
外食的擔憂可多了
這次特別安排了這家店
讓他們緊繃的腸胃與神經
來些義大利人的浪漫與放縱

其實義大利的飲食文化
非常適合在減肥運動健身的我們
像是他們很注重每個地域性風土、人們、動物、生活習慣
因此餐桌上的菜色
都是順應自然與節氣的脈動
讓食物在烹調上
可呈現最佳且附記憶的原味

▪️Today’s menu:

碳烤牛肉搭自家風乾水果油醋沙拉（台北限定） $360
Char-grilled beef with home-made dried fruits salad

蒜苗鹹豬肉披薩 $360
Salty pork with garlic bolt and garlic sauce

拿坡里蕃茄絲翠奇乳酪義大利麵 $320
Spaghetti with tomato sauce and buffalo cheese in Neapolitan style

嫩煎鮮干貝自製墨魚汁燉飯 $380
Squid ink risotto with pan-fried scallop

氣泡水$90
SPARKLING WATER

這次的菜單有別於以往
我把點菜的技巧更增進了
有牛肉補鐵質 也有蔬菜水果增加膳食纖維
重點還搭配在地食材鹹豬肉入菜
在義大利麵內佐的乳酪除了提味更兼補鈣
最後一道菜再來個海鮮燉飯

陸上海上的食材一次享盡
基本上皆沒有過多的調味料
反而都是利用食材的特點去呈現
所以這次跟各位分享的美食 我個人很滿意
健身的人可以吃
不夠健康的人吃了也有營養

而且利用分食技巧 讓入口的食物更多元化
每一種都吃得到 並且認真品嚐它的風味

「這才是真正的生活啊～」

📍BUONO BELLA
波諾義大利料理-台北 Buono Bella Italian Restaurant-Taipei
台北市內湖區大湖街168巷16號

[ 🍴 義大利料理小撇步：如何簡單做讓義大利麵煮得 “入味” ]

自己在家做義大利麵總是先把水滾後放麵進去煮熟，然後再將煮好的麵移入醬料炒鍋裡扮炒。但可能本人廚藝不夠精進，吃起來總覺得麵和醬的味道是分離的，還帶有麵粉微微生冷的味道，醬汁完全沒有 “入味”。
不過昨天從一個義大利廚師身上學到了一個小技巧，那就是把義大利麵當燉飯來煮。
先在炒鍋裡大概炒好醬汁後，直接把生麵放到同一鍋裡，加水稍微蓋過表面，就這樣像燉飯一樣把義大利麵燉到熟。
用這方法烹煮，醬汁裡不加麵粉也變得很濃稠，而味道也完完全全滲透進麵條中，吃起來麵醬和一，十分過癮。
圖中是昨晚做的白酒蛤蜊麵，平常我吃的都是清淡的版本，昨天第一次吃到濃稠版的，覺得也非常搭配！（其實我在義大利吃過的白酒蛤蜊麵醬汁都偏濃，不像臺灣的很清淡，不過兩種都各有千秋）🍝🍝🍝

[ Little Cooking Tips: How to make the spaghetti absorb the taste of the sauce abundantly ]

When I cook spaghetti by myself, I always boiled the noodle in a water pot, then later put the cooked noodle inside the sauce pan to stir fried a bit. I'm never complimented because of my cooking skills, the spaghetti I make somehow tastes "separated" : The noodle still has its own floury taste, the sauce's taste doesn't blend well with the noodles at all.
Good news is, yesterday I learned a little cooking trick to make the noodle absorb the sauce more. That is: Cook the spaghetti as if you're cooking risotto.
Instead of cooking the noodle and sauce separately, you can tend to the sauce first, and when it's almost done, drop the noodles inside the SAME pan, add water to cover 1 cm over the ingredient, then just sit back and let the magic work by itself.
Using this trick, even if you don't put flour inside the food, the texture of the sauce can also be very dense and deliciously sticky. The taste of the sauce will be absorbed completely by the noodles, finally my spaghetti doesn't taste like two different food I put on plate from a buffet cart.
In the picture is the clam and white wine spaghetti we made yesterday.. In Taiwan this type of spaghetti always comes with light and clear sauce, but in Italy the ones I've ever tried are all dense and sticky. But both kinds are tasty, because clam and white wine are just undoubtedly delicious.

#cook #pasta #spaghetti #italy #italianfood

(3-step Lobster Risotto recipe)
TOW KAY NEO SG by Miss Tam Chiak and @chefcaoyong has launched 3 premium, rich and flavourful broths that are painstakingly boiled over long hours. Available on their own in 1L packs, or in bundle kits and hotpot essentials, the signature broths are void of preservatives and msg. I tried the Sichuan Poached Fish Bundle Kit($42.90) first. I was really impressed by the deep natural flavours of the broth, and the pristine freshness of the giant grouper slices. I used 500ml of the broth and half a packet of the preserved mustard and half of the grouper slices to whip up a fuss-free and absolutely delicious fish soup that went perfectly with just a bowl of steaming white rice. I’ve been recommending this to all my friends!! I really love it! The next day, I used the remaining broth and grouper slices to cook up an easy meal by throwing udon into the mix. Simple as ABC, but incredibly delish!!

I have the Lobster Pao Fan Bundle Kit ($45.90) too but I thought I would get creative and churn out a Lobster Risotto instead! The tasty broth was a godsend and this was the easiest risotto I’ve ever made (a good stock is really tedious to make so I’m glad that the lobster broth made my endeavour super easy!)
Serving for 1 pax :
1) Heat up some olive oil. Add 80g of Arborio rice to hot oil. Heat up about 400ml of lobster broth and 100ml water in another pot
2) Once rice is slightly brown, turn down the heat, add a ladle of lobster broth to the rice and let it simmer, stirring occasionally. Add another ladle of broth once the rice has absorbed most of it, till broth is used up.
3) Once rice is cooked to your desired texture, place 1/2 or whole Boston lobster on rice, and cover pan to heat up the already cooked lobster

I have yet to try the pork collagen broth but I’ll be using it for a steamboat party next weekend! I really highly recommend the bundle kits! Especially the grouper one, super good eh really. Delivery is free for orders above $90! 🥳 Get your party needs sorted at towkayneo.sg today! #towkayneosg

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Vege Broth is much-talked-about these days in Japan on TV and in magazine articles. What you do is you make the broth using vegetable waste.

The broth is rich in phytochemical which builds your immune system. You can expect health benefits (prevents cold) and beauty effects (anti-aging effects). Very economical and healthy broth!

It doesn't have a taste but fragrant.

You can substitute the cooking water with this broth:
Miso soup, curry rice, stew, flavored rice, Udon, Nabe, soup, risotto, etc...
You can also use it to make ramen or instant foods!

In this way, kids can eat vegetables without realizing it :)

Enjoy the wholesome goodness of vegetable waste!!!

POINT1
Please use organic vegetables.

POINT2
Some vegetables are not recommended since they smell bad when simmered.

Recommended:
onion skins
carrot skins
long onion roots
Shiitake mushroom stems
parsley stalks
celery leaves

NOT Recommended:
cabbage stems
broccoli stems
cauliflower stems
pumpkin seeds
green pepper seeds

POINT3
You can collect the vegetable waste in the fridge.

---------------------------------
Vege Broth

Difficulty: Super Easy
Time: 30min
Number of servings: N/A

Ingredients:
hands full of vegetable waste
1300ml water
1 tsp. Sake (to make the soup tasty and remove bad smell)

Directions:
1. Wash the vegetable waste very well.
2. In a pot, put water, vegetable waste, and Sake. Put on low heat and simmer for 30 minutes.
3. Stop the heat and strain the liquid through a sieve into a large bowl and discard the vegetable waste.

※You can keep it in the fridge for 3 days. OR freeze it in an ice cube tray for a week.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2014/02/blog-post_15.html
---------------------------------

FYI:
How to Make Onion Potato Miso Soup
http://www.youtube.com/watch?v=NVJmpyTZOU8
How to Make Beef Sukiyaki (Japanese Beef Hot Pot)
http://www.youtube.com/watch?v=ULYEbhdC52E
How to Make Tuna Gomoku Takikomi Gohan
http://www.youtube.com/watch?v=s_WrQF_qVk8
How to Make Vegetarian Curry Rice
http://www.youtube.com/watch?v=FXQ5JN6E8y8
How to Make Ponyo Ramen Noodles
http://www.youtube.com/watch?v=gTZffjrTR1M
美極 港式酸辣濃湯 Maggi Hong Kong Style Hot and Sour Soup
http://www.youtube.com/watch?v=CYAiy5vy5Z4

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