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Starting with a humble beverage shop, a Taiwanese-American #boba tea #entrepreneur managed to transform his business into a multimillion-dollar packaging giant that is publicly listed on #Nasdaq.
https://focustaiwan.tw/business/202109110009
Eva Secret Garden (Miss Eva Shop), a homebased cafe.
********************** SERVE PORK ********************
Serving Western & Taiwanese cuisine | Coffee & Tea | Cakes
Recommended drink: Lotus biscoff cookie latte coke with vanilla ice cream.. Nyum~~😋
Are advise to make reservation in advance before came as they only have very limited table.
📍 042, Kampung sukot, Jalan Datuk Peter Mojuntin
Maps: https://goo.gl/maps/CL441TATf9EUzwFZ8
⏳ 9:30am - 5:30pm daily (Closed every Monday)
☎️ 01110795663 (For reservation)
#Evasecretgarden
#Msevashop
#Donggong
最近在研究米布丁，由於顧問了一間飯糰店 🍙
正是夏天，芒果滿街都是，逛一趟市場都能聞到飄散在街道上的芒果香氣🥭
不知要做什麼還是不自覺買了兩斤回來，後來想到芒果🥭，想到米飯🍚，接著又想到椰奶 🥥
於是，做一個 #芒果椰奶米布丁 的念頭就出來了
嘗試了幾次之後找到了黃金的配方
煮熟米飯1公斤
鮮奶 800公克
奶油 100公克
二砂糖 150公克
好的鹽巴 10公克
香草精 5公克
煮滾之後慢慢收乾，狀態跟很稀的燉飯差不多，煮好之後攤平倒在平盤上封上保鮮膜進冰箱冷卻約一小時（記得要平！）
接著切芒果丁，跟萊姆皮萊姆汁與少許五香粉混合
再來把一整罐 #小磨坊 的椰奶與削下來的芒果皮煮滾後，過濾取出的椰奶進冰箱冷卻
最後把冷卻好的米布丁與椰奶混合，接著加入100公克打發的鮮奶油即可與切丁的芒果一起擺盤🤙🏿🤙🏿🤙🏿
—
I still remembered when I was in London and I laid 7 pounds for a piece of way below average standard mango 🥭
Back here in Taiwan 🇹🇼 the quality of mango is amazingly nice, the fragrance of it is very unique from other fruits. And the sweet and sour taste of it is balanced and the texture is soft and it just melts in your mouth.
Anyway it really is sth that we Taiwanese expect on a hot summer day, we put it on shaved ice with condensed milk, make fruit tea out of it, layered cake with it and loads of cream.
Now I’m running a Onigiri 🍙 shop in Taipei and I was wondering wht kinda dessert can I make with rice. And the idea of this coconut milk rice pudding with mango popped right in to my mind.
I diced up the mango and mix it with lime zest & juice, and the secret is to put a sprinkle of 5 spice to give it that nice aroma. Rice is from the east part of Taiwan, short grain and stored in fridge for over an year. The. Simply boil with sugar/salt/vanilla/butter and cook just like risotto but a bit runny.
Then out in a tray and cooled to core temp at around 8-10 (easier to combine with whipped cream and coconut milk).
The skin and pit of mango I don’t waste, I boil with coconut milk to extract the mango flavor and then just combine cooled rice and mango together.
Simple but full of details, defoly worth a try 🤙🏿🤙🏿🤙🏿
這是家裡飲料店第二部分。在影片中小孩會幫我們做我們喜歡的珍珠奶茶，多多綠，和柳橙綠。最後她們要幫我做我最喜歡吃的食物...是用酪梨做的。好幸福快樂。有機會的話，叫你的小孩不要一直複習功課和滑手機，每禮拜給他們機會在廚房裡學習做不同的飲料，點心，餐，等。他們就可以一輩子，隨時隨地做美味的東西給周圍的人吃和喝。這樣不是很好嗎？加油！
所 以 ， 你 們 或 吃 或 喝 ， 無 論 做 甚 麼 ， 都 要 為 榮 耀 神 而 行 。
(歌 林 多 前 書 10:31)
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🏪 好消息-老外爸爸網路商店開幕了，我設計的ManT恤和新手爸爸課程都在這裡：https://www.laowaibaba.com/zh-hant/shop/
🎗 有一些人說他們想要支持我的頻道但是不需要我線上商店任何的產品。如果您想要支持我的頻道的話，您可以考慮捐款支持。我設定了一個又安全又簡單的方法，按這裡：https://gumroad.com/l/awsyP 。也可以在我的網站 - https://www.laowaibaba.com/zh-hant/ 按目錄右上角的按鈕。 謝謝您的支持！
🤝 請記得訂閱於開始鈴鐺的通知，新的影片出來的時候你就會被通知。以後會有更多的影片，希望你會喜歡。謝謝您！ 訂閱：https://www.youtube.com/c/laowaibaba/?sub_confirmation=1
👍🏻 歡迎追中我的臉書粉絲網頁：https://www.facebook.com/laowaibaba
🖥 如果你想看更多的老外爸爸影片與相關內容，請到: https://www.laowaibaba.com/zh-hant/ 謝謝你的收看！
📧 合作邀約：contact@laowaibaba.com
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加入我其他的 Social Media:
Facebook (臉書) : 老外爸爸 LaoWai BaBa
Bilibili: 老外爸爸 LaoWai BaBa
這是上上個禮拜拍的影片，我太太和老三發生車禍之前。謝謝大家的關心。感謝神太太和老三都平安。在今天的影片中我們的女孩子有做很好喝的飲料。很多是我們第一次做的，看看有沒有成功。這是第一部分，下禮拜打算放Part 2。繼續打那美好的仗！加油。
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🏪 好消息-老外爸爸網路商店開幕了，我設計的ManT恤和新手爸爸課程都在這裡：https://www.laowaibaba.com/zh-hant/shop/
🎗 有一些人說他們想要支持我的頻道但是不需要我線上商店任何的產品。如果您想要支持我的頻道的話，您可以考慮捐款支持。我設定了一個又安全又簡單的方法，按這裡：https://gumroad.com/l/awsyP 。也可以在我的網站 - https://www.laowaibaba.com/zh-hant/ 按目錄右上角的按鈕。 謝謝您的支持！
🤝 請記得訂閱於開始鈴鐺的通知，新的影片出來的時候你就會被通知。以後會有更多的影片，希望你會喜歡。謝謝您！ 訂閱：https://www.youtube.com/c/laowaibaba/?sub_confirmation=1
👍🏻 歡迎追中我的臉書粉絲網頁：https://www.facebook.com/laowaibaba
🖥 如果你想看更多的老外爸爸影片與相關內容，請到: https://www.laowaibaba.com/zh-hant/ 謝謝你的收看！
📧 合作邀約：contact@laowaibaba.com
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加入我其他的 Social Media:
Facebook (臉書) : 老外爸爸 LaoWai BaBa
Bilibili: 老外爸爸 LaoWai BaBa
*中文在下面
Tofu pudding (豆花 Dou Hua) is my favourite Taiwanese snack, and I miss it ever so much in London. Since I learned how to make amazing homemade soy milk (the recipe is here: www.youtube.com/watch?v=NYXYNJQmxxY&t=37s), I asked myself why not try to make some 豆花？
It was a huge success! If I had known earlier that making 豆花 was easy, I would not have suffered all these years (or bought the super expensive 豆花 in Chinatown😅 )
豆花 is like a super silky, tender, delicate tofu. In Taiwan, we normally have it as a dessert: the sugar syrup is a must and for toppings, you can choose from traditional choices beans, peanuts, taro ... to bubbles (tapioca pearls), taro balls etc...
You can also replace the syrup with soy milk, but I highly recommend you add some warm ginger syrup. It will definitely warm you up in winter!
豆花是我最喜歡的甜點之一，簡單樸實冬夏皆宜。我最喜歡的豆花店是師大附近的鎮江號，跟小時候常駐巷口的一位豆花伯做的豆花（可惜豆花伯已仙逝QQ)
原本從沒想過我會自己做豆花，但某次在亞超瞄到熟石膏粉之後，就熊熊燃起了豆花魂。抱著應該會失敗的心情戰戰兢兢的做了人生第一鍋的豆花，成品卻是成功到差點抱著鍋子痛哭。
趁記憶猶新趕忙做了第二鍋順便拍成影片，這一大鍋豆花後來被聞豆而來的友人獨自吞完半鍋，由此可證品質還算有保障。
我小時候學到的豆腐作法就是使用熟石膏粉，但網路上對石膏粉的評價不一。我個人覺得熟石膏粉做的豆花口感、味道跟洋菜或吉利丁版的是完全不同層次，完全就是記憶中軟軟嫩嫩豆味飄飄的豆花，再搭上薑汁糖水跟珍珠，真的幸福無比。
🎶 準備食材 Ingredients:
1. 新鮮豆漿 Fresh soy milk 1.5L (please do not use the supermarket brands, they taste 100% different. If you can, make your own. If you do not have time, at least buy fresh soy milk from an Asian shop)
2. 熟石膏粉 Gypsum powder 1.5 Tablespoons (中國城購入 I bought it in Chinatown, but you also can buy it online)
3. 地瓜粉/太白粉 Potato starch / sweet potato starch 1.5 Tablespoons
4. 水 Water 75ml
🎶 糖水跟豆花料 Ingredients for syrup and toppings:
1. 糖 Sugar 適量
2. 水 Water 適量
3. Tapioca pearls and others
🎶 工具 Tools:
- 食品用溫度計 Food thermometer
- 乾淨的布 Clean tea towel
🎶 糖水製作方式：
我糖水是先把糖加入一咪咪的水用火煮到焦糖化，等糖變成胡珀色就沖入少許熱水（這步驟小心燙傷），再稍微熬煮一下之後糖水就完成了。我這次加入一點磨碎的薑泥，變成薑汁糖水，配豆花很讚唷！
(☞ ͡° ͜ʖ ͡°)☞ 追蹤我認真經營的IG:
https://www.instagram.com/wenn.derkuchen/
(☞ ͡° ͜ʖ ͡°)☞ 看看我的深度文章：
https://reurl.cc/oLjDgq
#tofupudding #Taiwanesefood #vegandessert #vegan #豆花 #自製豆花 #Duohua
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