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關於dried sour plum 在 Dairy & Cream Facebook 的最佳貼文
關於dried sour plum 在 Macaueat 澳門美食 Facebook 的精選貼文
關於dried sour plum 在 Follow Me To Eat La - Malaysian Food Blog Facebook 的最讚貼文

關於dried sour plum 在糖餃子Sweet Dumpling Youtube 的最佳解答
關於dried sour plum 在 FoodTravelTVChannel Youtube 的精選貼文
關於dried sour plum 在張媽媽廚房Mama Cheung Youtube 的最佳貼文

關於dried sour plum 在 Dried Red Sour Plums in 2022 - Pinterest 的評價
關於dried sour plum 在 Pickled Calamansi & Dried Sour Plum - YouTube 的評價

dried sour plum 在 Dairy & Cream Facebook 的最佳貼文

2020-08-18 12:05:26 有 3 人按讚

Cos triple scoop is always better than single scoop 👅 And it’s definitely worth the calorie indulgence when they are delicious and not too sweet.

August special premium flavors from @poppypopsg :

Sour Plum Guava - savoury and sour fruit-based sherbet
Sweet Potato Sago - purple sweet potato with crunchy bits of Sago and dried longans
Cherry Cheesecake

These are going at $15/pint and u can order via @poppypopsg

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•
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#singapore #desserts #yummy #love #sgfood #foodporn #igsg #sgcafe #instafood #gourmet #onthetable #snacks #cafe #sgeats #f52grams #sweetstagram #sgcakes #mediadrop #feedfeed #pastry #foodsg #musttry #tasty #stayhomesg #sgblog #sgpromo #icecream

Tags: dried sour plum singapore desserts yummy love sgfood foodporn igsg sgcafe instafood gourmet onthetable snacks cafe sgeats f52grams sweetstagram sgcakes mediadrop feedfeed pastry foodsg musttry tasty stayhomesg sgblog sgpromo icecream

Dairy & Cream

About author

Hi! I'm Li Tian. Based in Singapore. Travel occasionally to Japan. An adventurous and friendly foodie with a sweet tooth and 24-hour food sensor. This blog was born since May, 2011 and has expanded to cover all kinds of food reviews, ranging from restaurants to snacks. The Japan Food Column was started to track all the good food places mainly in Tokyo during my stay there. It will be expanded to cover other regions of Japan. "Dairy and Cream" receives an average readership of 50,000 per month and has been featured on other media including, variety show "JUS" on Suria channel, Omy.SG youth zone and food columns of myPaper (Chinese)

Singapore & Japan Food Blog: www.dairycream.blogspot.sg Instagram http://instagram.com/dairyandcream

dried sour plum 在 Macaueat 澳門美食 Facebook 的精選貼文

By Macaueat 澳門美食

2020-08-07 13:07:20 有 68 人按讚

天頤 Yi | 中菜 Omakase

中國菜講究鑊氣盪熱，份量豐富易於共享。因此以廚師發辦（Omakase）形式呈現中國八大菜系，相信在亞州暫時就只有摩柏斯21樓的天頤在做這件聽起來有點吃力不討好的美食任務。

The Chinese culinary tradition tends to emphasize on the concept of abundance, and so the cuisine has a penchant for family style service. As such, Yi at the Morpheus, with a focus on representing the 8 regional cuisines of China in a tasting menu format, has its work cut out for it.

但中菜「不時不食，突顯食材原味」的烹調邏輯，在天頤范主廚對時令愈見成熟的敏感度和烹飪技術配合下，玩起 Omakase，卻令人悟出粵菜中隱含著的美感、靈活多變和食味之豐富。

Executive Chef Fam, with his acuity to seasonality and wealth of knowledge in cooking techniques, is able to create an omakase experience that highlights Chinese seasonal produce as well as the cuisine's beauty and dynamism.

在半年後重開的天頤，摒棄了以往菜式每日改變的堅持，重新設計了每月推出陳新，以時令節氣為靈感的12道菜式菜單，令餐廳能更專心提升客人用餐體驗。

Reopening after a 5-month hiatus, Yi's tasting menu is now inspired by the Chinese solar terms and changing monthly, rather than daily, so that there's more attention paid to the dining experience.

菜單：「夏至」（圖1）

第一道｜毛蟹：魚籽｜糟鹵（圖2）

開首第一道菜，往往代表菜單規格的標桿和誠意的表述。這道菜把北海道毛蟹、伊朗魚籽醬和中式糟鹵的三種 umami ，碰撞出細膩複雜的味道層次。毛蟹是至陰至柔的細嫩、魚籽醬則富有爆發力，最後再收斂到糟鹵的陳酒甘甜氣息。

Course 1 - Horsehair Crab: caviar, rice wine lee

Combining three ingredients rich in umami: the delicate Hokkaido horsehair crab, the explosive Iranian caviar, and the lingering depth of a Chinese pickle sauce made with aged rice wine lee, this dish confers a complex yet harmonious savoriness, setting the course for the rest of the menu.

第二道｜鮑魚：南非鮮鮑｜紅燒（圖3）

鮮鮑雖然在風味上不及干鮑濃厚，但卻保留了鮑魚的本味和彈性。即席紅燒呈上，菜式充滿美感又能留住溫度。

Course 2 - Abalone: fresh South African abalone, red-braised

While fresh abalone doesn't have as much umami as its dried counterpart, it retains its natural flavors and al dente texture. The dish is finished and sauced tableside, providing a show as well as preserving the optimal serving temperature.

第三道｜湯：花膠｜菌（圖4）

深海鱸魚花膠的鮮美，貫穿了這道顏色慢熬至金黃色的老火雞湯。溫潤舒暢的味道，最後以意大利豬臉頰肉碎提鮮。

Course 3 - Soup: fish maw, mushroom

The gelatin-rich seabass fish maw is pillowed in a glistening golden stock made with stewing hen, with a sprinkle of minced iberico pork cheek. It's soothing and nourishing, just as chicken soup should be.

第四道｜黑喉鯛：欖豉（圖5）

全晚最愛的一道菜式。把粵菜家常蒸魚要做到極致，范主廚決定從每個細節入手。

黑喉鯛肉質較清新緊嫩，適合於夏天享用。先取其鯛魚骨，以5-6小時「吊」成魚清湯，再把黑喉鯛最緊嫩的魚腩部分，用魚清湯以「蒸氣浴」的方式即席（圖6）把魚腩蒸至剛熟後，佐以秘制欖豉和頭抽享用，口腔一下子鮮成了汪洋。

Course 4 - Nodoguro: preserved olives

For the fish course, Chef Fam uses the leaner summer nodoguro in an elevated version of traditional Cantonese streamed fish. The fish bones are used to make a fish stock, which is used to steam the fish belly in a "hammam" tableside. Topped with preserved olives and premium soy sauce, this dish brims with umami. This is my favorite dish of the night.

第五道｜龍蝦：杭椒｜爆炒（圖7）

爆炒是粵菜的精髓，爆炒龍蝦更是相當考慮廚師功力，那一剎那的火喉掌控，足以定斷龍蝦的爽甜度。以鑲了豬肉的杭椒和龍蝦爆炒，惹味非常火喉精準。

Course 5 - Lobster: Chinese chili, stirfry

Stirfry is a quintessential Cantonese cooking technique. And stirfrying an ingredient like lobster, requires precise control of heat and timing. The lobster here is stirfried with pork-stuffed Chinese chili, and it's timed to perfection.

第六道｜和牛：松露｜爆炒（圖8）

以鹿兒島A4和牛跟雞樅菌爆炒，再即席上演一場松露雨，塔斯曼尼亞冬季黑松露為肉味添上豔麗氣場。

Course 6 - Wagyu: truffle, stirfry

The Kahoshima A4 wagyu is stirfried with chanterelle mushroom, and the finished dish is topped with a confetti of shaved Tasmanian black truffle, adding to the aroma.

第七道｜乳鴿：香芧｜吊燒（圖9）

天頤的招牌菜。師父為了把香芧入味於23日大的石歧妙齡乳鴿，想盡了千方百計。先在滷水中加入香茅生浸乳鴿，再在上桌時佐以煙燻香茅葉，最後現點即炸至皮脆多汁，拍照多一秒也嫌太久。（並附上檸檬水洗手，很貼心的服務細節。）

Course 7 - Pigeon : lemongrass, crisped

This is Yi's signature dish. Chef braises the 23-day-old squab in a lemongrass infused master stock, deep fries it to create the crispy skin, then smokes it with burned lemongrass tableside. There is no pretty way to eat this, and so the server provides a side of lemon water for hand washing. A thoughtful touch.

清清味蕾：番厘茄啫喱配話梅泡沫（圖10左上）

把番茄和話梅的譽瓏軒經典組合拆解重組。番茄一口咬下，是帶有自然舒爽酸味的啫喱。一份小啫喱便要用上3-4個日本番茄澄清吊汁炮製，配上話梅泡沫，這道過場小品的呈現和構成都充滿想法，酸甜味道具衝擊性。

Palate cleanser: Tomato gelee with preserved plum espuma

This is an homage to the Jade Dragon signature snack. One slice of this deconstructed tomato requires the juice of 3-4 full tomatoes. Paired with preserved plum espuma, this bite-sized flavor bomb packs a sweet and sour punch.

第八道｜菜：松茸｜上湯（圖10右上）

這道菜充滿夏季時令性。以「地三鮮」為靈感，有時令的覓菜嫩葉，和經香烤後風味更濃厚的松茸。最後佐以烏魚子提鮮。

Course 8 - Veg : matsutake, stock

This dish is the epitome of summer. Inspired by a northern Chinese peasant dish called disanxian (literally "3 treasures of the earth," originally a stirfry of potato, eggolant, and green pepper), this dish sets out to provide the best of summer. Using fresh shoots of amarath as bed, the dish is topped with grilled mastsutake and a generous sprinkle of mullet roe for maximum umami.

第九道｜香苗：海膽｜鹹飯（圖10 左下）

薑蔥、豬油渣和海膽的搭配，就是簡單純粹的美味！如果能做到粵式煲仔飯「咋咋聲」的熱鍋焦香會更完美。

Course 9 - Rice : sea urchin, Minnan salty rice

Pairing allium, crackling, and sea urchin, this play on the Minnan classic is simple but delectable. If this can be combined with a sizzling Cantonese claypot to create a tahdig, it would have been even more amazing.

第十道｜椰皇：雪燕｜蘆薈（圖10 右下）

夏天是享用椰皇的時令季節，加上滋陰養顏的雪燕牛奶布甸和有助消化的蘆薈，嘗用此甜品後，當下有什麼燥熱也頓時消除。

Course 10 - Coconut: tragacanth, aloe vera
No summer menu is complete without coconut. This refreshing coconut panna cotta is topped with tragacanth (natural resin from an Asian legume tree) and flesh of an aloe plant. It's the perfect antidote to the summer heat.

Tags: dried sour plum

Macaueat 澳門美食

About author

Instagram : www.instagram.com/macaueat/ TikTok: www.tiktok.com/amp/tag/macaueat YouTube: www.youtube.com/macaueat DianPing: www.dianping.com/member/1984578161

dried sour plum 在 Follow Me To Eat La - Malaysian Food Blog Facebook 的最讚貼文

By Follow Me To Eat La - Malaysian Food Blog

2019-12-04 22:28:43 有 15 人按讚

<3 GREETINGS from AROI DEE THAI RESTAURANT at PALM GARDEN HOTEL <3
.
Are you are looking for value-for-money Thai-Licious Chinese New Year Festive Set Menu in town? Auntie Lilly just reviewed a Value-For-Money Aroi Dee Thai Restaurant, Palm Garden Hotel IOI Resort City last week! 👍👍👍
.
Be treated to Sau Gong or Reunion Lunch/Dinners with a choice of Thai or Chinese Set Menus a full eight (8) course Festive Set Menu to delight your palate. 😍😍😍
.
CHINESE NEW YEAR 2020 THAI SET MENU ~
Happiness Thai Set Menu RM 799 Nett per table/10 pax
.
😋 Thai Four Hot & Cold Combination
😋 Thai-Style Mushroom Soup
😋 Steamed Red Snapper Fish With Spicy & Sour Turmeric Cream Sauce
😋 Stir-Fried Thai Beef With Dried Chilli In Yam Basket
😋 Sauteed Prawns In Spicy Plum Jam Sauce
😋 Thai Roasted Chicken With Chilli
😋 Asparagus With Garlic
😋 Tako & Water Chestnut With Jackfruit
.
Salmon Yee Sang can be ordered separately with your meal at RM 98 Nett per portion. For more inquiries, please call 03 8943 2233 for Aroi Dee or 010 367 6101 or email inquiries to marcom@palmgarden.com.my.
.
PALM GARDEN RESORT
AROI DEE Thai Restaurant
IOI Resort
62502 Putrajaya
Tel: 03 - 8943 2233
WhatsApp: 010 - 367 6101
.
Read FULL REVIEW ON BLOG 👉👉👉
.
http://bit.ly/PALMGARDENHOTELCNYFestiveMenu
.
.
#FollowMeToEatLa #PalmGardenHotel #ioiresortcity #ChineseNewYear Aroi Dee Thai Restaurant

Tags: dried sour plum FollowMeToEatLa PalmGardenHotel ioiresortcity ChineseNewYear

Follow Me To Eat La - Malaysian Food Blog

About author

Full Time Mother, Retired Auntie & Part Time Blogger. Started blog writing about food & travels 4 years ago at the age of 50. Know nuts about Blog, Facebook, Instagram & social media. Inspired by my eldest daughter who's a lifestyle blogger to start my own blog who taught me everything from scratch. Not easy but fun to pick up a new skill & starts learning when getting old. My daughter, Carmen Hong, an avid photographer, also taught me how to take awesome food photos for my food posts. Passion drives & I truly enjoyed doing reviews, food-tasting, meeting up with people at any events & last but not least, I have made lots of new friends from the blogger's community who calls me affectionately by the name of "Auntie Lilly". During this time, my food blog has received the following recognitions: Year 2015 ~ Listed as the Top 10 Malaysian Food Bloggers To Guide Our Food Adventures With Reliable Reviews in Vulcan Post Malaysia Year 2017 ~ FOLLOWMETOEATLA Food Blog Awarded "The TOP 50 MALAYSIA FOOD BLOG AWARD" By Feedspot.Com We're from a family of bloggers where my hubby, Uncle Hong blogs at BestRestaurantToEat.Blogspot.Com together with my two daughters, Carmen Hong, Carmenhong.com & Clarrisha Hong, Clarrishahong.Blogspot.Com who are both lifestyle & beauty bloggers.

A Malaysian Food & Lifestyle Blog Since 2013

dried sour plum 在糖餃子Sweet Dumpling Youtube 的最佳解答

By 糖餃子Sweet Dumpling

2019-08-24 20:18:47 有 40,804 人看過有 811 人喜歡

Hi, everyone :) Today we'll going to show you how to make Taiwanese-Style Iced fruit tea with secret ingredient “old school pineapple jam” !

Taiwanese-style iced fruit tea is famous and classic, it’s also my top one drink. It tastes a little sour and sweet, you can also eat plenty of fruits, just like passion fruit, kiwi, orange, apple and kumquat. This recipe has a secret ingredient ⇢ Old School Pineapple Jam. I have to say, this is the bomb to make this drink to the next level.

If you love fruit tea, you must try this recipe. You will fall in love with it right away. It’s
refreshing, fruity, and full of wonderful aroma. And it’s pretty easy to make. Hope you enjoy. :)

This is an #ASMR version, you can check out the other version that with BGM and Voices in Chinese if you like:
https://youtu.be/ab9Gdz6Nhp4

-----------------------------------------------------------------------
Classic Taiwanese-Style Iced fruit tea w/ Old School Pineapple Jam

❋ Can make 500ml

Ingredients
pineapple 400g
sugar 180g
maltose 1-2 tbsp
half a lemon
passion fruit 1
calamansi 2
dried plum 1
1/4 an apple
1/4 an orange
half a kiwi
ceylon black tea bag 1

1. Cut the pineapple in half through the center, and then cut into 3 for each half. Remove the core.
2. Slice the pineapple into 4mm pieces, not to thick.
3. Place 400g pineapple slices into a saucepan and add sugar, squeeze half a lemon juice. Cook over medium until the sugar is dissolved.
4. Bring the pineapple mixture to a boil, skim off the scum and reduce the heat to a low. Cook for 40-50 minutes. Be sure to stir the mixture frequently.
5. After 40 min later, the pineapple jam turns golden brown, then add maltose and stir until dissolved. Remove from heat. Cover with a lid and let jam to steam in the pot for another 10 minutes.
6. Spoon the hot jam into a sterilized canning jar. Let cool and set aside.
7. Cut apple and kiwi into slices, and cut orange into segments. Cut passion fruit and calamansi in half.
8. Add 70g pineapple jam into tea pot, and then add dried plum, scoop out the passion fruit edible seeds and juicy. Squeeze the cut calamansi but don't throw away the peel, put them in. And then add apple slices, kiwi slices and orange.
9. Meanwhile, pour 250ml hot water into a shaker, place a tea bag into hot water for 3 minutes, then discard tea bag. Fill the shake with ice, secure the lid, hold the shaker with both hands and shake vigorously over your shoulder until the outside of shaker frosts up.
10. Pour iced tea into tea pot, and mix all ingredients well. It's down, enjoy.

#FruitsTea
#recipes

ASMR FruitsTea recipes

糖餃子Sweet Dumpling

About author

Hi! everyone, I'm Cassandre, Welcome to our Youtube channel: sweet dumpling, This channel mainly shares videos about cooking, baking, unpacking, travel, and food. All the videos of Sweet Dumpling were made by me and Chiron, I hope you will like it. thank you very much for subscribing to our channel (need to encourage ... ^^), If you like our videos, I hope everyone can help share and forward it, thank you. You're welcome to leave comments, I will reply to each comment one by one (sometimes it will be later if busy). Sugar dumplings official website: https://www.sweet-dumpling.com Sugar dumplings Facebook: http://fb.me/sweet.dumpling.studio

dried sour plum 在 FoodTravelTVChannel Youtube 的精選貼文

By FoodTravelTVChannel

2019-01-11 11:30:00 有 5,072 人看過有 67 人喜歡

ส้มตำถาดปูปลาร้า Spicy Papaya Salad เมนูส้มตำเป็นเมนูปราดของหลายคนแน่นอน ตัวเล็กเองก็ชอบทานมากๆ เคยพูดชื่อน้ำลายก็ไหลแล้ว เล็กเสิร์ฟส้มตำปูปลาร้าในถาดด้วยเพิ่มอรรถรสไปอีกแบบ

http://foodtravel.tv/recipe.aspx?viewid=5084

วัตถุดิบส้มตำถาดปูปลาร้า Spicy Papaya Salad
สำหรับ 2-3 ที่
เวลา 5 นาที

1. มะละกอสับ 200 กรัม
2. ถั่วฝักยาว 1-2 ฝัก
3. มะเขือเทศสีดา 2-3 ลูก
4. มะกอก 1-2 ลูก
5. ปูเค็ม 1-2 ตัว
6. พริกแดงจินดา 4-5 เม็ด
7. พริกแห้ง 3-4 เม็ด
8. กระเทียม 3 กลีบ
9. น้ำปลาร้าต้มสุก 3 ช้อนโต๊ะ
10. น้ำปลา 1-2 ช้อนโต๊ะ
11. น้ำมะนาว 1-2 ช้อนโต๊ะ
12. น้ำตาลปี๊บ 1 ช้อนโต๊ะ
13. เม็ดกระถิ่น โรยหน้า
14. แคบหมู
15. แหนม
16. หมูยอ
17. ไข่ต้ม
18. ขนมจีน
19. หอยเชอรี่

อุปกรณ์ที่ใช้
ครก ถาด

วิธีทำส้มตำถาดปูปลาร้า Spicy Papaya Salad
1. เริ่มลงมือตำโดยใส่กระเทียม พริกแดง พริกแห้ง โขลกเข้าด้วยกันพอแหลก ใส่เส้นมะละกอเล็กน้อย เพื่อให้พริกแตกง่ายขึ้น
2. ใส่น้ำปลาร้า น้ำปลา น้ำมะนาว น้ำตาลปี๊บ คลุกเคล้าให้เข้ากัน จนน้ำตาลปี๊บละลาย ชิมรสตามชอบ
3. ใส่มะกอก ปูเค็ม มะเขือเทศสีดา ถั่วฝักยาว ตามด้วยเส้นมะละกอ ตำให้เข้ากัน โรยด้วยเม็ดกระถิ่น เป็นอันเสร็จ จัดเสิร์ฟลงในถาดพร้อมเครื่องเคียงต่างๆตามชอบ

Ingredients

2-3 serve

1. Papaya 200 g.
2. Yard long bean 1-2
3. Tomato 2-3
4. Hog plum 1-2 balls
5. Salted crabs 1-2
6. Red chilli 4-5
7. Dried chilli 3-4
8. Garlic 3 cloves
9. Fermented fish sauce 3 tbsp.
10. Fish sauce 1-2 tbsp.
11. Lime juice 1-2 tbsp.
12. Palm sugar 1 tbsp.
13. Popinac
14. Crispy Pork Rinds
15. Sour pork
16. Vietnamese pork sausage
17. Boiled egg
18. Rice vermicelli
19. Pomacea canaliculata

#FoodTravel #ทำอาหาร #ส้มตำถาดปูปลาร้า

FoodTravel ทำอาหาร ส้มตำถาดปูปลาร้า

FoodTravelTVChannel

About author

ใครใครก็เข้าครัว กับ FoodTravel.tv สนุกไปกับการทำอาหารหลากหลายรูปแบบทั้งไทยและเทศ แล้วคุณจะรู้ว่าทำอาหารสนุกและไม่ยากอย่างที่คิด สำหรับสูตรและสัดส่วนวัตถุดิบ รบกวนไปดูที่เว็บของเรานะครับ ขอบคุณครับ www.FoodTravel.tv

dried sour plum 在張媽媽廚房Mama Cheung Youtube 的最佳貼文

By 張媽媽廚房Mama Cheung

2016-11-03 17:20:44 有 203,132 人看過有 2,403 人喜歡

張媽媽豉汁蒸鱔，傳統廣東名菜，很開胃，最適合宴客啊！請like我的Video和訂閱我的頻道呀! 如果喜歡的話，請分享給朋友家人。謝謝。

MamaCheung's steamed eel with black bean sauce, a traditional Cantonese dish. Please subscribe to my channel, give me a thumbs up and share this recipe to other foodies! Thank you.

梅菜蒸肉餅做法, Meat patty recipe: https://youtu.be/yxriRALLswk
糯米飯做法, Chinese Sticky Rice Recipe: https://youtu.be/J2A0qrFyT2A

跟我連繫/Connect with me:
Facebook: https://www.facebook.com/mamacheungcooks
Instagram: https://instagram.com/mamacheungcooks/
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材料 Ingredients：
一條白鱔（約八百克）1 eel (800g)
兩粒酸梅 2 preserved sour plum
一湯匙豆豉蓉 1tbsp minced preserved black beans
一湯匙蒜蓉 1tbsp chopped garlic
一茶匙半砂糖 1.5tsp sugar
一茶匙麻油 1tsp sesame oil
半茶匙老抽 1/2tsp dark soy sauce
一湯匙生抽 1tbsp soy sauce
一茶匙紹興酒 1tsp Shaoxing wine
兩茶匙生粉加一湯匙水 2tsp starch in 1tbsp water
八至十粒蒜頭 8-10 cloves of garlic
一小片果皮浸腍切絲 shredded dried tangerine peel
四分一茶匙胡椒粉 1/4tsp ground pepper powder
芫茜蔥 Coriander and Spring onion

食譜/Recipe:
http://mamacheungcooks.blogspot.com/2016/11/steamed-eel-with-black-bean-sauce-easy.html

張媽媽廚房Mama Cheung

About author

Mama Cheung 分享她的煮食心得, 煮出媽媽的風味, 家的感覺. 張媽媽每次為大家介紹一道家常菜或中式食譜, 希望大家都喜歡. Sharing MamaCheung's secret Chinese homestyle recipes with you. MamaCheung style, the feeling of Home!

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Pickled Calamansi & Dried Sour Plum. 10,803 views10K views. Mar 3, 2021. 87. Dislike. Share. Save. Azura Said. Azura Said. 110 subscribers. ... <看更多>

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