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Dinner for Day 64 of #postcircuitbreaker Phase 3.
Cream of chicken soup, roast chicken, sliced beef with random sides, and lotsa veggies. And fluffy Japanese rice.
Monday, 1st March 2021.
💖 Bon Appétit With Akâr dining 💖
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Yums-yums! 😋😋 My French Food Delivery arrived at my doorsteps fresh & hot for dinner yesterday. Tasting my 1st French Cuisine Food delivery service from Akâr Dining, a Modern French Eatery at TTDI. 🇫🇷🇫🇷
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Now you can order a little French food home getaway to indulge at the very comfort of your own home. Crafted for sharing & bonding between family and friends. From whole Rossiter items to gourmet brownies. Bringing akâr to your table is a lot easier & affordable. 😋😋
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Food In Video
✴️ Whole Roast Chicken
✴️ Sliced Roast Duck With Mix Spice
✴️ Potato Salad With Wasabi Sesame Dressing
✴️ Aromatic Saute Vegetables
✴️ Rice Pilaf
✴️ Soup Of The Day
✴️ Brownie
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FAMILY SET MEAL is priced at RM185+ With 2 proteins of your choice, comes with Pilaf Rice, Soup, 2 choices of sides & “the best brownie” in town to end a meal time with your loved ones. Suitable for gifting as well. 🥰🥰
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Oh yes, Enjoy 10% Off your Akâr Takeaway orders for you if you’re VACCINATED! 💉💉
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For Delivery or Takeaway Orders, kindly WhatsApp ️📲📲
wa.me/+60182770597
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Akâr dining
#FollowMeToEatLa
#AkarDining
#fooddelivery
#lockdown
#takeaway
#delivery
#MCO
One of the oldest and well-known roast houses in Jelutong area is Kim Poh... previously housed within a snug lot under a low-cost flat behind the famous Kim Leng Loh Mee but it has since moved to a bigger lot right opposite to the aforementioned Loh Mee stall. The new shop is brighter and seemingly cleaner; it's hard to miss Kim Poh... the huge facade and signage will easily catch the attention of any road users on Perak Road. The renovation gave the shop a modern interior with comfortable seating; business has been brisk with long queues spotted during lunch hours and dinner hours. Kim Poh specializes in Roasted goodies, particularly Roasted Chicken, Roasted Duck, Barbecue Pork and Roasted Pork... along with mains like Wan Ton Mee, Porridge, Rice and sides like braised Tofu/ Egg, blanched Bean Sprouts etc. We believe one of the reasons that contributed to the success of Kim Poh is the affordable prices and quality offering.
Stay tuned for more updates on Ken Hunts Food.
ぜひ作ってみてくださいね！
バーベキューポークタワー
10人分
材料：
豚肩ロース肉(ブロック) 3kg
じゃがいも(半分に切る) 1個
A:ブラウンシュガー 大さじ3
A:塩 大さじ2
A:パプリカパウダー 大さじ2
A:マスタードパウダー 大さじ2
A:クミンパウダー 大さじ1
A:ガーリックパウダー 大さじ1
A:チリパウダー 大さじ1
A:コリアンダーパウダー 小さじ2
A:オニオンパウダー 大さじ1
A:コショウ 小さじ1
A:カイエンペッパー 小さじ1
◼︎ソース
B:ケチャップ 360g
B:ブランシュガー 55g
B:糖蜜 大さじ3
B:ウスターソース 大さじ2
B:りんご酢 大さじ2
B:ガーリックパウダー 大さじ1
B:パプリカパウダー 大さじ1
B:ディジョンマスタード 大さじ1
B:カイエンペッパー 小さじ1/2
木製の串 2本
作り方
オーブンを150℃に余熱しておく。
1.豚肩ロース肉を5cm幅に切る。
2.小さめのボウルに(A)の調味料を入れて混ぜ合わせる。
3.ワイヤーラックの上にじゃがいもを断面が下になるよう並べて置き、串を刺す。上から(1)を1枚ずつ重ねて刺していき、上からアルミホイルをかぶせる。150℃のオーブンに入れ、4時間ほど焼く。
4.鍋に(B)を入れて混ぜ、中火にかける。ふつふつとしてきたら火からおろして粗熱を取る。
5.(3)が焼き上がったらアルミホイルを外し、(4)を刷毛でまんべんなく塗る。再び150℃のオーブンに入れて30分焼いたら、完成！お好みでパンに挟んでいただく。
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(English Recipe)
BBQ Pork Party Tower
Servings: 12
INGREDIENTS
7 pounds boneless pork shoulder
3 tablespoons brown sugar
2 tablespoons coarse kosher salt
2 tablespoons paprika
2 teaspoons mustard powder
1 tablespoon ground cumin
1 tablespoon garlic powder
1 tablespoon chile powder
2 teaspoons ground coriander
1 tablespoon onion powder
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 russet potato, halved lengthwise
12 hamburger buns or dinner rolls
Coleslaw, for serving (optional)
Mac ‘n’ cheese, for serving (optional)
Pickles, for serving (optional)
Barbecue Sauce
1½ cups ketchup
¼ cup packed dark brown sugar
3 tablespoons molasses
2 tablespoons Worcestershire sauce
2 tablespoons apple cider vinegar
1 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon Dijon mustard
½ teaspoon cayenne pepper
Special Equipment
2 wooden skewers
PREPARATION
Preheat the oven to 300°F (150°C). Arrange an oven rack on the lowest setting, removing the other racks if needed.
Place the pork shoulder on a cutting board and slice the meat into 2-inch thick slices.
In a small bowl, combine the brown sugar, salt, paprika, mustard powder, cumin, garlic powder, chile powder, coriander, onion powder, black pepper, and cayenne.
Sprinkle the spice mixture all over the sliced pork and toss to coat evenly.
Set a wire rack over a baking sheet and grease with nonstick spray. Place the potato halves on the rack, cut sides down. Insert a skewer into each potato half.
Thread the pork slices onto the skewers.
Cover the pork tower with foil, place in the oven, and roast for 4 hours or until the pork is fully cooked and tender.
To a small pot on medium heat, add oil, minced onion, garlic, and the leftover spice mixture. Stir the vegetables and cook until soft.
Make the barbecue sauce: In a medium pot over medium heat, combine the ketchup, brown sugar, molasses, Worcestershire sauce, apple cider vinegar, garlic powder, paprika, Dijon, and cayenne. Whisk and bring the sauce to a boil. Remove from the heat and set aside until ready to use.
Once the pork is finished cooking, remove the foil and pour the barbecue sauce over the pork tower. Use a brush to evenly cover all of the meat.
Return the pork to the oven for 30 minutes, or until the sauce starts to caramelize.
Carve the pork tower with a serrated knife. Serve the meat on the buns, with sides like coleslaw, mac ‘n’ cheese, and pickles.
Enjoy!
Inspired by: https://tasty.co/recipe/3-way-party-fajitas-kebab
一度食べたら病みつきになる？！うな重そっくりの甘辛なすの蒲焼き弁当レシピです♪
肉厚のやわらかいなすに、甘辛ダレをしっかり染み込ませ、表面を香ばしく仕上げたら・・・絶品なすの蒲焼きの出来上がり！
ごはんがすすむ美味しいレシピ♪ぜひおうちでも作ってみてください〜
甘辛なすの蒲焼き弁当
1人分
材料：
なす 2本
片栗粉 大さじ1
サラダ油 大さじ1
■タレ
酒 大さじ2
みりん 大さじ3
しょうゆ 大さじ3
砂糖 大さじ2
ご飯 200g
刻みのり 適量
錦糸卵 適量
山椒 お好みで
作り方：
1.小鍋にタレの調味料を入れて火にかけ、沸いたら弱火にしてとろみが付くまで
煮詰める。
2. なすはヘタを落として皮をむく。ラップに包んで耐熱皿にのせ、600Wの電子レンジで2-3分加熱する。粗熱を取り、中心に切り込みを入れて開き、左右にも切り込みを入れて平らにする。
3.両面に片栗粉を薄くまぶす。
4. フライパンにサラダ油を引いて中火に熱し、(3)を並べ入れ、両面に焼き色が付くまで焼く。
5. 刷毛で(1)のタレを表面に塗り、裏返してさらにタレを塗る。これを数回繰り返し、タレを染み込ませる。
6.耐熱のバットに(5)を並べ、バーナーで表面を軽く炙る。
7.容器にご飯を敷きつめ、刻みのり、錦糸卵をのせ、(6)をのせる。お好みで山椒を散らしたら、完成！
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Here is what you'll need!
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Servings: 1
INGREDIENTS
2 Eggplants
1 tablespoon Potato starch
1 tablespoon Salad oil
■ Sauce
2 tablespoons Sake
3 tablespoons Mirin
3 tablespoons Soy sauce
2 tablespoons Sugar
200 grams Cooked rice
Chopped seaweed
Shredded egg crepe
Japanese pepper
PREPARATION
1. Place all the ingredients for the sauce on a small pot and cook on low heat until thicken.
2. Peel the eggplant and cover it in a plastic wrap, using a heat resistant dish, cook it in the microwave at 600W for 2-3 minutes. Wait for it to cool down. Cut on the center, without going all the way through, to open, and repeat on both sides to flatten.
3. Lightly sprinkle potato starch on both sides.
4. Pour vegetable oil in a frying pan and heat on medium heat, put (3) on the pan side by side and cook until browned.
5. Apply the sauce (1) to the surface with a brush, turn it over and apply more sauce. Repeat this several times to allow the sauce to soak.
6. Place (5) on a heat-resistant dish and lightly roast the surface with a burner.
7. Serve the rice in a container, add chopped seaweed, egg crepe and top with (6). Add Japanese pepper to taste, you're done!
8. Enjoy!
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