連兩周上班去吃飯～想不到吧😏
這次是隱藏在巷弄裡的餐酒館～
來感受高級的視覺&味覺雙重饗宴
感謝乾爹Spice Cuisine
又讓木曜丐到一餐高CP值的法式料理❤
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木曜副頻道【月曜1起玩】9/21(一) 上架
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spice cuisine 在 木曜4超玩 Facebook 八卦
同時也有171部Youtube影片，追蹤數超過157萬的網紅Cooking with Dog，也在其Youtube影片中提到，We are making Japanese freshly steamed pork bun Nikuman, a perfect recipe for those cold days. Homemade dough and meat mixture are the best! The proce...
「spice cuisine」的推薦目錄：
- 關於spice cuisine 在 木曜4超玩 Facebook
- 關於spice cuisine 在 The MeatMen Facebook
- 關於spice cuisine 在 The MeatMen Facebook
- 關於spice cuisine 在 Cooking with Dog Youtube
- 關於spice cuisine 在 Helen's Recipes (Vietnamese Food) Youtube
- 關於spice cuisine 在 Spice N' Pans Youtube
- 關於spice cuisine 在 看板Wine - [好店] 台北Spice Cuisine - 批踢踢實業坊 的評價
- 關於spice cuisine 在 【上班去吃飯第五集】邰哥去餐酒館約會的對象是泱 ... - YouTube 的評價
- 關於spice cuisine 在 [酒吧] Spice Cuisine—隱藏巷弄的高水準調酒&餐點- 美食板 的評價
- 關於spice cuisine 在 A Little Bit Of Spice Chicken Curry: Best Guide To Prepare It In ... 的評價
spice cuisine 在 The MeatMen Facebook 八卦
So tasty yet so fuss-free to make. Kong Bak Pau (aka 扣肉包) would be the closest version of a burger in Chinese cuisine, a thick slice of braised pork belly braised in soy sauce and spice sandwiched with fresh coriander between a steam leaf bun.
With the use of five spice that combines with the fats that are rendered while cooking, it keeps the meat tender and develops that sweet flavor. This is one comforting yet sinful dish that is hard to resist!
#SG50 #jiaksimi #themeatmensg #kongbakpau #chineseburger #porkburger
Recipe at:- http://jiaksimi.sg/index.php/recipe/kong-bak-pau/
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spice cuisine 在 The MeatMen Facebook 八卦
Full Recipe: http://themeatmen.sg/kong-bak-pau-braised-pork-buns
So tasty yet so fuss-free to make. Kong Bak Pau (aka 扣肉包) would be the closest version of a burger in Chinese cuisine, a thick slice of braised pork belly braised in soy sauce and spice sandwiched with fresh coriander between a steam leaf bun.
spice cuisine 在 Cooking with Dog Youtube 的評價
We are making Japanese freshly steamed pork bun Nikuman, a perfect recipe for those cold days. Homemade dough and meat mixture are the best! The process requires a bit of time, but it is definitely worth it!
How to Make Nikuman
https://cookingwithdog.com/recipe/nikuman/
(8 pieces)
- Dough -
250g All-Purpose Flour (0.551 lb)
1 tsp Instant Yeast
5g Baking Powder (0.176 oz)
25g Sugar (0.882 oz)
A pinch or two of Salt
1 tbsp Sesame Oil
130ml Lukewarm Shiitake & Shrimp Dashi Stock Soup (0.549 u.s. cup)
- Meat Mixture -
150g Pork Shoulder Slices (0.331 lb)
1/2 tsp Salt
A pinch of Pepper
1 tsp Sugar
1 tsp Soy Sauce
1 tsp Oyster Sauce
1/8 tsp Five-Spice Powder
1 tbsp Potato Starch
1 tsp Sesame Oil
100g Cabbage (3.53 oz)
40g Spring Onion (1.41 oz)
1 tbsp Chopped Ginger
2 Dried Shiitake Mushrooms
5g Dried Shrimp (0.176 oz)
8 sheets of Baking Paper (2x2 in/5x5cm)
** If you don't have a styrofoam box, cover the bowl, and keep the dough warm until doubled in volume. The 10 minute resting process is called benching and it gives the dough softness and makes it easier to shape the dough. The best temperature range for growing yeasts is from 28 to 32 °C (82-90 °F). If it reaches over 38 °C (100 °F) yeasts don't grow properly and they die out over 60 °C (140 °F).
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寒い日に食べたくなるホッカホカの肉まんを作ります。手作りすると皮もあんも絶品です。作るのに時間がかかりますがとっても美味しいので是非作ってください。
肉まんの作り方
https://cookingwithdog.com/ja/recipe/nikuman/
＜材料＞
-生地-
・中力粉：250g
・インスタントドライイースト：小さじ1 (予備発酵のいらないドライイースト)
・ベーキングパウダー：5g
・砂糖：25g
・塩：二つまみ
・ごま油：大さじ1
・ぬるま湯：130ml（椎茸とエビの戻し汁を含む）
-肉あん-
・豚肩ロース薄切り：150g
・塩：小さじ1/2
・コショウ：少々
・砂糖：小さじ1
・しょう油：小さじ1
・オイスターソース：小さじ1
・五香粉：小さじ1/8
・片栗粉：大さじ1
・ごま油：小さじ1
・キャベツ：100g
・長ねぎ：40g
・しょうがみじん切り：大さじ1
・干ししいたけ：2枚
・干しエビ：5g
オーブンペーパー：5×5cm 8枚
字幕表示可 ※このビデオに他の言語で字幕を追加していただけるととても助かります！ http://www.youtube.com/timedtext_video?ref=share&v=_Mw19wVXtn4 いつも応援していただき本当にありがとうございます！
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https://cookingwithdog.com/ja/bentoandco/
spice cuisine 在 Helen's Recipes (Vietnamese Food) Youtube 的評價
Ingredients
1 kg pork belly rinsed and pat dry
***Mix #1 to marinate the meat***
1 tsp salt
2 tsp sugar
1 tsp five-spice powder
½ tsp pepper
1 tbsp hoisin sauce/ketchup, optional
***Mix #2 for the skin***
2 tsp salt
1 tsp white vinegar
For best results, use a halogen oven http://amzn.to/16Lu1sE
Traditionally in Vietnam, we serve this dish with pickled bean sprouts http://youtu.be/JsQngwWYhpw and dipping fish sauce
FAQ: Why are there bubbling/fizzing effect when Helen mixed salt and vinegar together, but it did not happen with mine?
Answer: The salt Helen used accidentally has baking soda (NaHCO3) in it (This was apparently added by the manufacturer to avoid clumping). It reacts with acid acetic in the vinegar and releases CO2 which causes bubbling effect. However this does not affect the roast pork. Even if your mix does not bubble, the recipe still works with most salt & vinegar.
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Vietnamese Baguette | Bí Kiếp Bánh Mì Gia Truyền: https://youtu.be/Dz9r3vNRxPA
Cooking with Grandma | Vào Bếp cùng Ngoại: https://youtu.be/UkZL4Dkjqpg
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spice cuisine 在 Spice N' Pans Youtube 的評價
See our newer and easier version of Kung Pao Chicken here: https://bit.ly/kungpao-chicken
Kung Pao Chicken (can also be transcribed as Gong Bao or Kung Po) or 宫保鸡丁 in Chinese, is a spicy stir-fry Chinese dish that originated from Sichuan, China.
This dish is usually prepared with chicken, peanuts, vegetables and chili peppers but the gong bao sauce has been used to created other gong bao dishes with other types of meat including frog and fish etc. For some unknown reason (really beats me), Kung Pao chicken is very popular in westernized Chinese cuisine.
Refer to the ingredient list below or go to our webpage for easy reference: http://spicenpans.com/kung-pao-chicken/
Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.
Please subscribe to stay tuned to our home cooking videos.
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Thanks for watching!
See you soon.
xoxo
Jamie
on behalf of Spice N' Pans
Ingredients:
----------
Serves 4
Marinate for chicken
700g of chicken meat
1 tablespoon of oyster sauce
1 tablespoon of light soya sauce
2 teaspoons of cornflour or tapioca flour
a generous dash of white pepper
Gravy
1 cup of water
2 tablespoons of dark soya sauce
2 tablespoons of oyster sauce
Other ingredients
3 cloves of garlic - minced
2 onions - quartered
3 pieces of chilli padi (optional)
20 pieces of dried chilli (soaked to rehydrated)
1 stalk of spring onion - cut into 1 inch long
4 slices of young ginger
2 teaspoons of sugar
1 teaspoon of Sichuan peppercorns
1 tablespoon of Chinese cooking wine or Huatiao wine
1 tablespoon of sesame seed oil
2 tablespoons of black vinegar
spice cuisine 在 【上班去吃飯第五集】邰哥去餐酒館約會的對象是泱 ... - YouTube 的八卦
【上班去吃飯第五集】邰哥去餐酒館約會的對象是泱泱!? feat. Spice Cuisine. 573,293 views573K views ... ... <看更多>
spice cuisine 在 [酒吧] Spice Cuisine—隱藏巷弄的高水準調酒&餐點- 美食板 的八卦
但這次前往Spice Cuisine，卻是去吃牛肉麵的。沒錯，9點一到Spice Cuisine 會變為為和晚餐完全不同的宵夜場，提供例如這次吃的牛肉麵，還有像水煮牛肉、 ... ... <看更多>
spice cuisine 在 看板Wine - [好店] 台北Spice Cuisine - 批踢踢實業坊 的八卦
餐廳名稱：Spice Cuisine
消費時間：2020年/4月
地址：台北市中山區南京東路三段216巷21號
電話：02-27788841
營業時間：AM11:00~PM3:00 PM5:00~PM12:00 (周日休)
圖文版：https://thudadai.pixnet.net/blog/post/68889675
自從得知這家主打以香料作為調酒風味軸心的餐館，就感到很有興趣，
分為晚餐時段以及10點後的宵夜時段，供應的餐點不同，
晚餐偏歐陸、宵夜偏東亞，不過據我這次用餐時和bartender和老闆小聊之後，
得知剛好近期要大改，包括店面裝潢和菜單，仍維持晚餐與宵夜兩時段的模式。
也就是說目前菜單與香料調酒的品項會進行增減，
只能說很巧..才剛去同樣是近幾個月開始營業的豊賀大酒家，也準備要大改菜單，
沒喝過香料調酒缺乏一個大致概念，店家提供了12支試管，
標註分別對應哪款香料，有蒔蘿、香茅、胡椒、紫蘇、肉桂、百里香、八角...等，
可以滴在手臂上玩玩，稍微感受是否為自己想要的口味，說是有原調酒的八成相似度。
第一杯就依我點的餐請bartender推薦，建議了蒔蘿(Dill)，
酒單上標明了這款的各項指數，酸4甜4酒1(滿分5)，
入口時~與開胃白酒的感受很相近，西瓜的清新接踵而來、以及蒔蘿香料氣味，
爽口度令人眼睛微亮，因為經過特殊處理，在顏色上看不出來西瓜，但是滋味明顯，
這款甜度也比較高，搭配前菜橙酒鴨肝帕菲(parfait)、波特酒凍，
鴨肝parfait即軟質的鴨肝醬，滋味平順易於入口，
且沒有肥肝似乎有時會蘊含的較強風味或者腥氣。
第二道點了煎干貝(當天不少菜已不供應，沒啥特別的好點~)，
青豆與西瓜sauce、蓋上酥酥的墨魚片，干貝熟度不錯，算簡單好吃。
點了第二杯調酒肉桂(Cinnamon)，指數為:酸1甜3酒4煙燻1，
基底是威士忌(黑牌)，採用近年流行的預調調酒方式，
也就是倒入事先調好的裝瓶肉桂酒，bartender再進行切冰塊等後續調製處理，
這款的酒感略重，但仍穩當扮演好配角的身份，
搭配的餐是普羅旺斯雞腿捲，這款說在改菜單之後會保留，
雞腿捲兩層結構，外層略帶彈性的腿肉，表皮微脆無多餘油脂，
而內裡是口感鬆嫩的雞胸慕斯，沾取熬製多時的微酸韻肉汁醬來吃，
ok~餐食沒有太多複雜元素，屬於較為輕鬆的角度來呈現吧。
後來聽老闆說他是從美國回來的，也曾待過新加坡、澳洲，
之後會在白天時段推出澳式早午餐，請我喝了杯shot，檸檬香茅調酒，
花旗卡結帳有折扣~印象約9折。
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https://www.google.com/maps/d/edit?mid=z4FdH9BbCXoI.k2FBMBD_tEBE
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