關於 shell if a $b ，我們在網路上蒐集到這些相關的討論、資訊與評價

Yes, you can tell I love my dessert hot soup aka tong shui. I am a Cantonese ma and I did grow up having amazing tong shui from my Poh Poh and Mom. Hong Kong has the best tong shui places which I can't stop thinking about. Here is one which I make the best and very often for my team and friends. It is Fu Chuk Yi Mai Tong Shui. Fu Chuk means beancurd. Yi Mai means Barley. All the elderly always tell us to consume this soup more, so that we will have good complexion and fairer skin. When I was pregnant, my Mom and Aunt cooked this very often for me too. Hopefully my babies will come out pretty fair. LOL. I just love the taste of it. Don't care if I will be fair. I prefer my skin colour now anyway. I can never find a good one in town, hence I cooked myself. Over the years, I have changed and added soya milk and corn to the soup base. Thanks to my Aunt who showed me once in one of her tong shui. U will fall in love with this one. Trust me.

Ingredients for 8 pax/ 4litres :
. 100 g barley
. 30 pcs ginkgo nuts, remove shell and skin
. 2 sheets of flat beancurd skin
. 2 dried beancurd sticks
. 5 to 6 pcs pandan leaves
. 1 pack of bee rock sugar (up to individual taste) or any sugar
. 2 litres of water
. 15 hard boiled quail eggs, remove shells
. 2 litres of sugarless soya milk
. 1 whole corn (just the kernels) or 1 can

The benefit of this tong shui : Ginkgo nut consumption lowers cholesterol levels. Barley is a particularly rich source of fiber, molybdenum, manganese and selenium. Barley packs lignans, a group of antioxidants linked to a lower risk of cancer and heart disease. Fu Chuk and soy are like tofu, they are high in protein, low fat, high fibre and rich in vitamins and minerals such as B vitamins and magnesium. Quail eggs are a great source of protein. It contains large amounts of vitamin C and vitamin A, which can help neutralize free radicals and protect your health. Corn can aid with digestion, it has zinc, magnesium, copper, iron and manganese. Wow, it is a bowl of fantastical soup! Enjoy guys.

#melindalooi #melcooks #dressupathome #tongshui #fuchukyimai

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Have a birthday coming up soon? Check out these local eats for a variety of yummy meals that will be perfect for birthday meals at home!

1. PapaSan Canteen
Huge portions of delicious fusion food! Desmond recommends their soft shell crab salad and make sure to try their signature omu curry rice too!

2. Gogigo Korean Bbq & Steamboat Buffet Puchong Gogigo Korean BBQ & Steamboat Buffet Kota Damansara
If you’re craving for Korean style BBQ and steamboat, check them out for super affordable sets!

3. Big Leaf BLR
Banana leaf rice fans, this is for you! From briyani to mutton masala, fried bittergourd and fried chicken, everything is packaged conveniently for your enjoyment.

4. CrafRoasters
Check out their Sunday BBQ special for an amazing spread of smoked beef, lamb, chicken and tasty side dishes! Their smoked brisket is a must try!

We release new episodes Duduk Rumah Eats every Monday and Friday at 9pm so make sure you follow us so you don’t miss out on these makan recommendations. #KitaJagaKita and support our local F&B businesses!

2021年2月27日live 直播精華
📌葡式燒乳豬
📌蝦乾栗子冬菇飯
📌紫薯椰汁糕

20210302 Facebook Live
特別鳴謝Easycook 義工團做食譜🙏🙏🙏

蝦乾栗子飯

材料：
白米 2杯
熟栗子 大約10粒
蝦乾 10 隻
冬菇 5-6隻
幼蔥粒 少許

調味料:
麻油 1湯匙
豉油 2湯匙
糖 半茶匙
菇粉/雞粉 少許(可以不用)

做法:
1. 冬菇、蝦乾用水浸軟後切粒，冬菇水要留用
2. 煑熟栗子1開4
3. 兩杯白米洗淨後加入少量水,冬菇粒、蝦乾粒、栗子粒及冬菇水
4. 加入調味料:麻油、豉油、糖和菇粉
5. 放入飯煲開始煮飯，煮熟後盛起大碗內，灑上幼蔥粒便可食用。

Dried Shrimp Chestnut Mushroom Rice
(YouTube video starts at 21:27.)
Ingredients:
White rice - 2 rice cups (180ml X 2) (Wash and rinse)
Water and dried mushroom water - enough to cook the rice

Dried mushroom - diced (soak in water and save the water for cooking the rice)
Dried shrimps - diced (optional to fry them until fragrant)
Chestnuts - cut each one into 4 pieces

Seasoning ingredients:
Sesame oil - 1 tbsp
Light soya sauce - 2 tbsp
Sugar - ½ tsp
Mushroom seasoning powder - a dash
Chicken powder - optional

Garnish ingredients:
Green onion
Fresh mint leaves

Methods:
1. Place all the above ingredients and seasoning ingredients into the inner pot of a rice cooker.

2. Set to rice cook mode.

3. Serve with sprinkle of green onion pieces and top it off with fresh mint leaves.

✨✨✨✨✨✨✨✨✨✨✨
葡式燒乳豬

材料
📌 乳豬一隻

清洗乳豬材料
📌 梳打粉一湯匙

焊乾醃料
📌 小茴少許
📌 丁香5粒
📌 豆蔻幾粒
📌 芫荽籽少許
📌 黑胡椒少許
📌 香葉少許
📌 桂皮少許
📌 草果1粒

其他醃料
📌 迷迭香適量
📌 百里香適量
📌 蒜鹽適量
📌 蒜粉適量
📌 白蘭地少許
📌 橄欖油適量

做法
1. 乳豬洗淨，撕掉骨中間的白色皮，再用刀仔在骨與骨中間鎅一鎅，備用。
2. 用鑊煮滾水，放梳打粉，把乳豬稍為灼一灼，拎起。之後用水沖乾淨，再用廚房紙索乾水份，之後用風筒吹乾乳豬。（如果乳豬有毛便燒一燒）
3. 用小煎鍋，不用加油，加入焊乾醃料，把醃料焊乾，有煙出便熄火。
4. 準備攪拌機，加入已焊乾的醃料打碎成粉。如果想濃味一些，可加雞粉。
5. 乳豬放在盤上，皮向底，把已打碎的醃料粉加在乳豬身上，搽勻，再加入剪碎的迷迭香，百里香，搽勻，之後返轉乳豬，再用醃料粉搽勻，之後再返轉乳豬，再加入蒜鹽，蒜粉，搽勻乳豬全身。再加入白蘭地，再搽勻乳豬全身。之後用風筒再把乳豬稍為吹乾，再加入橄欖油，搽勻乳豬兩邊全身。
6. 用鐵叉均勻地刺豬皮數下，之後乳豬放在焗爐鐵架上，鐵架底用焗盤盛著，乳豬皮向下，骨向面，放入焗爐用200度先焗30分鐘。
7. 30分鐘後，取出乳豬，把乳豬身上的油倒在碗上，再用250度焗5 - 6分鐘左右，之後翻轉乳豬，用錫紙遮住耳仔部份，再放入焗爐，焗25 - 30分鐘。
8. 時間到後，取出，用竹籤刺在眼睛位置上，再插上紅色細蕃茄仔，即成。

備註：
1. 如果買不到乳豬全隻，可以買乳豬件代替。
2. 如果用全隻乳豬，把頸部份的骨要切除，豬腳豬手摺位要鎅一鎅。
3. 如果沒有白蘭地，可用酒精度較高的白酒代替。紹興酒也可以，但係白酒比較好一點。

Portuguese Style Roasted Whole Suckling Pig and Suckling Pig Rack
(YouTube video starts at 2:10.)
Ingredients:
Suckling pig - 1 whole

Or use

Spanish suckling pig rack - 1 rack
(Remove all the white membrane skin on the bone side of the rack.
Use a knife and lightly score in between the bones of the rack to absorb the marinade faster.
Blanch and clean the suckling pig rack by boiling in hot water with the skin side down with 1 tbsp of baking soda.
Rinse, pat dry, and blow dry it with a hair dryer or leave it in the refrigerator for 4 hours to let it dry.
Purpose of the baking soda is to tenderize the suckling pig’s skin.)

Dry marinade ingredients:
Fennel seeds - ¼ cup
Clove - 5
Cardamon - 5
Coriander seeds - ¼ cup
Black pepper - ¼ cup
Bay leaf - 2
Cinnamon stick - ½ a stick
Black cardamon - 1
(Pan fry the above herbs until fragrant and grind them into powder. Set aside.)

Chicken powder - optional
Rosemary - a sprig (cut into pieces)
Thyme - a sprig (cut into pieces)

Garlic-salt - to taste
Onion-salt - optional
Garlic powder - to taste

Wet marinade ingredients:
Brandy - ¼ cup (or white wine with a high alcohol content or Shaoxing wine)
Olive oil - about 2 handfuls

Garnish for the whole suckling pig ingredients:
Cherry tomatoes - 2 (to be placed over the eyes and secure with toothpicks.)

Methods for Whole Suckling Pig:
1. Marinate the whole suckling pig with the ground herbs powder on the abdominal side. Sprinkle rosemary and thyme pieces on top. Cut two slits each on all four of the legs to cook more evenly due to the thickness of the legs. Remove the bones below the head.

2. Sprinkle garlic-salt, and garlic powder on both sides of the suckling pig.

3. Rub brandy on both sides of the suckling pig.

4. Blow dry the skin side with a hair dryer until semi dry.

5. Rub olive oil on both sides of the suckling pig.

6. Poke small holes on the skin side to ventilate the hot air when baking.

7. Place the suckling pig on a baking wire rack and place the backing wire rack on top of a baking pan lined with aluminum foil paper. This pan is to catch the oil dripping when baking.

8. Bake at 200C (390F) with the abdominal side up for about 30 minutes or until the bones are golden brown then flip over to the skin side up and bake for further 30 - 45 minutes and increase the temperature to 250C (480F). Make sure to cover the ears with aluminum foil paper to avoid burning.

9. During the last 30 minutes of baking, occasionally brush the skin with the oil dripping.

10. When done, garnish with 2 cherry tomatoes over the eyes and secure them with toothpicks. Serve.

Methods for Suckling Pig Rack:
1. Rub the ground herbs powder on the bones side of the rack. Sprinkle rosemary and thyme pieces on top.

2. Sprinkle garlic-salt, and garlic powder on both sides of the rack.

3. Rub brandy on both sides of the rack.

4. Blow dry the skin side with a hair dryer until semi dry.

5. Rub olive oil on both sides of the rack.

6. Poke small holes on the skin side to ventilate the hot air when baking.

7. Place the suckling pig rack on a baking wire rack and place the backing wire rack on top of a baking pan lined with aluminum foil paper. This pan is to catch the oil dripping when baking.

8. Bake at 200C (390F) with the bone side up for about 30 minutes or until the bones are golden brown then flip over to the skin side up and bake for further 30 – 45 minutes and increase the temperature to 250C (480F).

9. During the last 30 minutes of baking, occasionally brush the skin with the oil dripping.

✨✨✨✨✨✨✨✨✨✨✨

紫薯椰汁榚
紫色層
材料: 紫薯一杯，花奶一杯，椰奶一杯，水半杯，糖半杯，寒天粉14g
做法: 1 先弄濕3張廚紙放飯煲底按煮飯鍵，跳制後取出紫薯去皮切細
2 水，糖，寒天粉放煲內煮至溶加花奶略攪拌最後加椰奶煮一會(整過程需一邊煮一邊攪)
3 將以上1同2放攪拌機打勻
4 打好放盒內放涼後才放雪櫃
白色層
材料: 花奶，椰汁各半杯，糖2匙，寒天粉7g，水1/4杯
做法: 水，糖，寒天粉煮至溶放花奶，椰奶略煮一會離火待涼後倒在已凝固的紫薯漿上放回雪櫃即成
備註: a 紫薯可改用紅荳不用攪爛
b 寒天粉也可用魚膠粉口感較實
c 糖視乎個人喜好加減
d 白色層材料較少放雪櫃較快凝固
e 一杯水約250ml

Purple Yam Coconut Milk Pudding
(YouTube video starts at 33:56.)
Ingredients:
Cooked purple yam - 1 cup (cut into small pieces)
(Avoid choosing ones that have white spots on the skin or soft to the touch. These have defects in them. Choose ones that are firm to the touch.
**Please refer to “Simple Way to Cook Yams &/or Eggs in Rice Cooker” methods below this recipe.)

Water - ½ cup (125ml) (Use 1 cup = 250ml if you are using corn flour.)
Sugar - ½ cup
Evaporated milk - 1 cup (250ml)
Agar agar powder - 14g
(also known as Kanten powder in Japanese and is vegetarian friendly.
Or use corn flour 1 cup.)

Coconut milk - 1 cup (250ml) (add in last to avoid curding when cooked too long.)

Blender

To make the white layer ingredients:
Water - ¼ cup
Sugar - 2 tbsp
Evaporated milk - ½ cup
Agar agar powder - 7g
Coconut milk - ½ cup
(Put all the ingredients into a cooking pot and cook until the sugar and agar agar powder have melted. Set aside.)

Methods:
1. In a cooking pot, add in ½ cup of water, ½ cup of sugar, and cook until the sugar has melted.

2. Add in evaporated milk, agar agar powder, and mix well.

3. Add in coconut milk, and mix well. This is the coconut milk mixture.

4. In a blender, add in cooked purple yam pieces, the coconut milk mixture, and blend well until smooth.

5. Pour into a mould.

6. Put into the refrigerator to set.

7. Once it is firm enough, pour the white layer on top and return back to the refrigerator to set.

Note: Optional to be creative with the layering of purple and white colors.

✨✨✨✨✨✨✨✨✨✨✨

How to Make Ramen Soft Boiled Egg
(YouTube video starts at 27:55. Skip to 39:53 for the final product.)
Ingredients:
Hot boiling water
Cold Eggs
Pot lid
Cold tap water
Methods:
1. Prepare a pot of boiling water.
2. Gently lower cold eggs in boiling water with a ladle and cover pot with a lid.
3. Boil for 6 minutes.
4. After 6 minutes, take the eggs out and IMMEDIATELY rinse them under cold tap water and peel the shell at the same time.
5. Cut the eggs into halves. Serve.

Note: Boil for 7 minutes for larger eggs.

⬇️⬇️English recipe follows⬇️⬇️
豉汁蠔仔：

材料：
蠔仔1斤
辣椒仔2隻
薑1小舊
蒜蓉1茶匙
豆豉1茶匙

處理：
1. 辣椒仔，洗乾淨，切粒。
2. 薑，去皮，切幼絲。
3. 預備芡汁：
a. 生粉1茶匙
b. 糖1茶匙
加入清水50毫升，攪勻。
4. 清洗蠔仔：
a. 加入生粉1湯匙，輕手撈勻。
b. 清水沖洗乾淨。
c. 檢查是否夾雜蠔殼，順道一同清理。
d. 中火煲滾1鑊水，放蠔仔，浸1分鐘，即熄火，污漬已浸出，清水沖洗乾淨。

烹調：
1. 大火在鑊中燒熱油1湯匙。
2. 爆香薑、辣椒、蒜蓉及豆豉。
3. 加入水250毫升。
4. 加入鮑魚汁1茶匙。
5. 加入生粉芡。
6. 同時加入蠔仔，煮滾。
7. 完成，上碟，可享用。

Stir frying baby oysters with garlics:

Ingredients:
Baby oysters 1 catty
Chili 2 Nos.
Ginger (small) 1 No.
Garlic sauce 1 tsp
Preserved beans 1 tsp

Preparation:
1. Chili, rinse and dice.
2. Ginger, get it peeled and shredded.
3. Prepare tapioca sauce:
a. Tapioca starch 1 tsp
b. Sugar 1 tsp
c. Water 50ml
Mix well.
4. Rinse the baby oysters:
a. Add tapioca starch 1 tbsp, mix well lightly.
b. Rinse thoroughly.
c. Check if there is any shell crumbs included. Remove it at the same time.
d. Heat up a wok of water at medium flame, put baby oysters, soak for 1 minute. Turn off fire. Dirts on oysters has been removed. Rinse thoroughly.

Steps:
1. Heat up oil 1 tbsp at high flame in wok.
2. Fry ginger, chili, garlic sauce and preserved beans well.
3. Add water 250ml.
4. Add abalone sauce 1 tsp.
5. Add tapioca sauce.
6. Put baby oysters. Boil it up.
7. Complete. Put on plate. Serve.

蠔煲 (youtube龍虎榜上榜菜) https://www.youtube.com/watch?v=SnQkOPDUxIQ

蠔仔粥https://www.youtube.com/watch?v=7aL8_0NNVfA

煎蠔餅https://www.youtube.com/watch?v=Qj0WJA-56fk

蠔仔煎蛋https://www.youtube.com/watch?v=sngtvmjZJWg


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今日のおやつは、しっとり食感のマドレーヌ。
ナッツを入れても美味しいです。

▽材料
薄力粉　100g
グラニュー糖　100g
ベーキングパウダー　1g
塩　ひとつまみ
バニラペースト　小さじ1/2
卵　100g
バター　100g

▽トッピング
ホワイトチョコ
抹茶パウダー

感想やアドバイスなど、コメントいただけると嬉しいです。

このレシピの詳しい説明▽
http://sweetbaer.hatenablog.com/entry/2017/10/06/143028

Shell type is perfect gift. It is how to make Madeleine with a cute and moist texture.
Changing the topping to milk chocolate, it is also recommended for gifts with nuts.

▽Ingredients
100g Cake flour
100g Suger
1g Baking powder
A pinch of Salt
100g Eggs
100g Butter

▽Topping
White Chocolate
Matcha powder (Green tea powder)

If you like it, please click 'Like' and Subscribe.
https://www.youtube.com/channel/UCcp9uRaBwInxl_SZqGRksDA?sub_confirmation=1

Youtube：https://www.youtube.com/channel/UCcp9uRaBwInxl_SZqGRksDA
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Blog：
http://sweetbaer.hatenablog.com/

(English & Tiếng Việt). Mời các bạn xem các lưu ý quan trọng khi làm bánh tại: http://www.savourydays.com/video-cheesy-dinner-rolls-banh-mi-mem-pho-mai-chay-khong-can-nhoi/

--------
This recipe is the best no-knead dinner rolls that I've ever tried so far. And a bit of herbs plus Mozzarella cheese turn them into the bread-from-heaven. You can use other kinds of fillings as you prefer.

If you want the bread to have more chewy, elastic texture, 3 - 5 minutes of gently kneading after the 1st proof is enough.

INGREDIENTS

A. Phần bánh mì

300 g (2-1/4 cups) all purpose or bread flour
15 g (1 tbsp) caster sugar
5 g (1 tsp) table salt
3 g (1 tsp) Italian mixed herbs (can be substituted with oregano, basil, rosemary, thyme to your preference)
4 g (1 tsp) instant yeast
180 ml (3/4 cup) cold milk
25 g (1-3/4 tbsp) unsalted butter - melted and cooled to room temperature
1 medium egg (60 - 65 gram including shell)

B. Filling & topping

240 g Mozzarella cheese, divided into 12 cubes
100 ~ 120 g Mozzarella cheese, shredded
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MUSIC: Jazz me Blues and The Entertainer by E's Jammy Jams