關於 red radish cake ，我們在網路上蒐集到這些相關的討論、資訊與評價

今日晚間席開20桌🥺
#台北君悅酒店三樓
#菜色終於公開惹
請前來簽書或參加壽宴的各位
務必攜帶證件配合量體溫
#高雄幫 請坐高雄桌 其他桌隨意入座
主桌紐約先到先得坐滿為止

✅這次姨婆有準備紅酒跟威士忌
✅飲酒過量有害身體健康｜可自備酒精｜
✅以下菜色歡迎吃飽母湯給我上菜就打包
✅一定要帶證件查驗入場
❌不准換人吃不在名單上就不准進來

以下為晚宴菜單
你們一定要吃飽

🤭雲南大薄片
Yunnan style pork belly salad ,
🤭江南鳳尾魚
Crispy fried long tail anchovy,
🤭藤椒滷牛肚
Marinated beef tripe Vegetable Bean curd roll,
🤭香薰腐皮蔬
Drunken chicken roll,
🤭花雕酒香雞
yellow wine,
🤭冰釀櫻桃茄
Marinated tomato, plum sauce

🤭土雞津白燉香蕈
Double boiled chicken soup, cabbage, mushroom

🤭彩椒鮮蔬錦蝦球
Wok fried prawn, vegetable, bell pepper

🤭紅咖哩香料烤雞
Baked chicken, red curry sauce

🤭火烤片皮蜜燻櫻桃鴨
Roasted duck, scallion, rich brown sauce

🤭蜜汁燒烤豬肋排
Bake pork rib, honey barbecued sauce

🤭粵式避風塘排骨
Fragrant salt fried pork rib,

🤭客家蒜苗鹹豬肉
Roasted pork belly

🤭川香乾扁四季豆
Braised green bean minced pork,
🤭富貴清炒野蓮菜
Taiwanese Stir Fried Water Lily

🤭什錦菘白菜煲鴨
Duck broth, vegetable, radish

🤭葡萄酒野蕈燉牛肉
Braised beef shank, field mushroom, red wine sauce

🤭姨婆的松柏長青賀壽桃
longevity bun
🤭擂沙芝麻流心圓
Black sesame dumpling,

🤭萬事如意芋頭年年高
peanut powder Homemade sweet taro cake

🤭寶島鮮選果
Seasonal fresh fruit

今日教大家整
📌炸乳鴿
📌沙翁
📌韓式泡菜

✨✨✨✨✨✨✨✨✨✨✨✨
2020 10月25日Live 中英對照食譜
再一次謝謝義工團，好彩有你地，
完live 之後有義工的幫忙easycook 上下先可以咁快有食譜睇，辛苦大家😘😘😘😘😘

----------------------------------------------------------

📌燒乳鴿
材料: 鴿王，乳鴿，BB 鴿 共三隻
醃料: 五香粉，糖，鹽各一茶匙半，胡椒粉半茶匙
上色料: 老抽，生抽，酒各一湯匙
脆皮水: 麥芽，大紅淅醋各一茶匙 ，白醋一湯匙
做法:
1 鴿洗淨索乾水後用醃料內外塗勻
2 將上色料塗勻鴿身後連同剩餘汁液倒入保鮮袋或真空袋醃25分鐘
3 醃好後塗上脆皮水吊乾或鴿身噴油即可放氣炸鍋內鴿肚向下180度焗12分鐘轉鴿背向下再焗12分鐘
備註: 鴿王需時15分鐘轉身再焗15分鐘
鴿腳不要關節位剪(會縮)

English Version
Fried Pigeon
(YouTube video starts at 3:10. Skip 39:11 for air frying. Skip to 52:12 for turning sides. Skip to 59:25 for finished product.)
Ingredients:
Pigeons - 3 sizes (or use spring chicken)
(young pigeon, regular pigeon, and king pigeon. King pigeon is the best, about 1kg, which has more meat, more tender and sweet.)
(Clean pigeons, trim off feet but not too much to cause shrinkage of skin when cooked, and pat very dry or else the dry marinating ingredients will not stick to the meat and bones for more flavor.)

Marinate ingredients for 3 pigeons:
(divide the measurements according to the size of your pigeon)
Five-Spice powder - 1 ½ tbsp (about 1 tsp for marinating one pigeon 1kg)
White pepper - ½ tsp
Sugar - 1 ½ tbsp or more
Salt - 1 ½ tsp
Cooking wine - 1 tbsp
Dark soya sauce - 1 tbsp
Light soya sauce - 1 tbsp

Crispy skin mixture ingredients:
Maltose - 1 tsp (or honey but it will not be as crispy)
Chinese red vinegar - 1 tsp (or just use white vinegar)
White vinegar - 1 tbsp

Methods:
1. In a bowl, add in five-spice powder, white pepper, sugar, salt, and mix well.

2. In a large tray, dry rub the interior and exterior of the pigeons with the marinate mixture prepared in Step 1.

3. Add cooking wine, dark soya sauce, and light soya sauce to the pigeons. Rub well.

4. Transfer all marinated pigeons to a plastic bag, flatten and seal tight without air inside. Best to use vacuum sealer. Set aside for 25 minutes.

5. In a microwavable bowl, add in maltose, Chinese red vinegar, white vinegar, and microwave until melted and mix well. Set aside to add into the pigeons after about 25 minutes of marinating time.

6. After 25 minutes of marinating time, add the mixture in Step 5 into the plastic bag, reseal it, and rub well.

7. MUST spray the pigeons with a layer of cooking oil and put it into the basket of the air fryer with the breasts facing up first. Cook it at 180C (356F) for 12 – 15 minutes then turn the pigeons over with the back facing up and continue cooking for another 12 – 15 minutes and reduce heat to 160C (320F).

Adjust the time according to the size of your pigeons.

-------------------------------------------------------------
📌韓國泡菜

大白菜 1棵
白蘿蔔 少許(切絲)
紅蘿蔔 少許(切條）
蔥 1 棵
中國韭菜 數條
鹽 1 茶匙 (調味用);
大量 (用來醃大白菜及蘿蔔條)
蘋果 1/4 個 (切大粒）
雪梨 1/4 個 (切大粒）
蒜頭 1個(去衣)
洋蔥 1/4 (橫切幾刀）
白醋 2-3湯匙
魚露 2湯匙
黃糖 2至4茶匙（隨個人口味加減）
生薑蓉 1湯匙
韓國辣椒醬 2湯匙
韓國辣椒粉 4湯匙
芝麻 (炒香）大約1/4s杯

做法：
1) 大白菜切塊用鹽醃至至2至3個小時至軟身，菜梗可對摺並不拆斷便可。然後過清水3次去除鹽份，跟著去除水份(可用手楂出水份或用蔬菜除水篩).放入大盤內備用.
2) 紅蘿蔔切條、白蘿蔔切絲，用鹽醃兩小時至軟身，過清水,揸乾水，加入大白菜內.
3)蔥和韭菜切段，加入已放大白菜及蘿蔔的盤內.
4) 蘋果、雪梨、蒜頭、洋蔥、白醋(2湯匙)、魚露放入攪拌機內磨成汁後，加入韓國辣椒粉、韓國辣椒醬、鹽、糖(先放一茶匙)和姜蓉, 拌勻先試味。此時可依個人口味酌量加入1下匙糖和(或)1湯匙醋再調味。把混好汁料倒入蔬菜內，用手拌均.再試味。此時可再加入餘下的2茶匙糖。最後加入已炒香的芝麻再拌勻，.
5）將拌好的蔬菜放入玻璃盛器內，蓋好後放雪櫃儲存數天後食用更入味

Kimchi
(YouTube video starts at 20:40)
Ingredients:
Napa cabbage - 1 head
White radish - cut into strips
Carrot - cut into strips
Green onion - cut into chunks
Chives - cut into chunks (do not add too many chives)
Salt - enough to marinate

Marinate ingredients:
Apple - ¼
Pear - ¼ (best to use Asian pear)
White onion - ¼
Garlic - 1 bulb (remove skin)
White vinegar - 2 tbsp or more (adjust to your taste)
Fish sauce - 2 tbsp
Korean red hot pepper powder - 4 tbsp or more (adjust to your taste)
Korean red hot pepper paste - 2 tbsp
Sugar - 2 ½ tsp or more (adjust to your taste)
Salt - 1 tsp (adjust to your taste)
Grated ginger - 1 tbsp
White sesame seeds - pan fry with no oil until fragrant

Methods
1. Marinate the white radish and carrot strips with salt for about 30 minutes. Set aside.

2. Cut napa cabbage into chunks. Marinate with salt for 2 hours or until the stem is bendable without breaking into pieces. Optional to put weights on top of cabbage chunks to speed up the process of extracting the liquid.

3. Rinse the napa cabbage chunks 2 to 3 times with clear water and spin dry with a salad spinner. Set aside.

4. Rinse the white radish and carrot strips with clear water after marinating for 30 minutes, and squeeze dry. Set aside.

5. In a blender, add in apple, pear, white onion, garlic, white vinegar, fish sauce, and puree well. Set aside.

6. In a big mixing tub, add in green onion, chive, napa cabbage, white radish, and carrot pieces. Add in the mixture from Step 5. Add in Korean chili powder and chili paste. Add in grated ginger. Mix well with hands, taste test, and add more seasoning as needed.

7. Transfer to a storage container. Mix in the white sesame seeds and is ready to eat as is or the longer you store it the tastier it will become.

__________________________________

甜品_沙翁
📌高筋麵粉 50克
📌低筋麵粉 50克
📌糯米粉 20克
📌牛奶150克
📌水 50克
📌菜油 4湯匙
📌蛋4 隻
📌糖 1 茶匙
📌肉桂粉 *如不喜歡可以不用*
📌鹽 半茶匙

做法：
1. 鍋內注入水，奶和菜油, 開火(不要太大火）煮至滾
2.將3隻粉(高筋麵粉、低筋麵粉和糯米粉)撈在一起拌勻，加入糖和鹽
3.將#2的麵粉用篩慢慢加入煮滾了的#1鍋內，一直攪拌直到煮熟會變成透明. 注意⚠️煮時要不停攪拌
4.再將鍋內全部粉糰倒入廚師機/麵包機, 攪拌到成一個糰狀(如果沒有機可用4隻筷子自己手動攪)
5.將雞蛋族隻加入#4 並一直不停攪伴直至見到很好洞(空氣). 注意⚠️要將麵糊打得夠鬆否則炸出來會不夠鬆
6.加油入鑊中開火煮熱，同時準備一張吸油紙及一隻大🥣加入砂糖和肉桂粉拌勻
7.將兩隻不銹鋼匙(或用雪糕勺 ice cream scoop會更圓更靚)在油中浸一下再用它們舀起一匙#5 的麵糊放入熱油中炸, 然後拿起放在吸油紙
8.再將#7剛炸完的麵球放回鑊中炸至爆開
9.炸完再洒上砂糖和肉桂粉-沙翁完成!

Chinese Sugar Egg Puffs
(YouTube video starts at 43:15.)
Ingredients:
Water - 50ml
Milk - 150ml
Vegetable cooking oil - 4 tbsp
Sugar - 1 tsp
Salt - ½ tsp

Eggs - 4 whole eggs (add in one at a time)

Bread flour - 50g
Cake flour - 50g (also known as low gluten flour)
Glutinous rice flour - 20g

Toppings:
Icing sugar - a bowl
Cinnamon powder, optional - a small dish

Methods:
1. In a cooking pot, add in water, milk, vegetable cooking oil, and turn on LOW heat. Add in sugar and salt. Keep stirring to mix well and cook until it boils.

2. In a mixing bowl, add bread flour, cake flour, and glutinous rice flour. Mix well. Slowly sift flour mixture into the cooking pot and keep stirring and cook until it is transparent on LOW heat.

3. Transfer the dough to an electric stand mixer or handheld mixer and mix until it becomes a smooth dough and cool to the touch. This will avoid cooking the eggs when added later.

Optional to mix manually by hand with four chopsticks or a whisk.

4. Add one egg to the stand mixer and mix until well incorporated. Continue with the remaining three eggs. Adding in ONE at a time and mix until smooth, fluffy, and has lots of air bubbles.

5. Prepare a plate covered with a paper towel for soaking up excess oil. Set aside.

6. In a large bowl, add in icing sugar, cinnamon powder, and mix well. This is to sprinkle on the puffs when fried. Set aside.

7. Heat up a wok, add enough oil for deep frying on LOW heat. Scoop a spoonful of batter, smooth batter with another spoon, and drop it in the hot oil. Optional to use oiled ice cream scoop to create a ball shape.

8. Fry until the puffs turn golden brown on both sides and float to the top. Transfer puffs to paper towel to soak up excess oil. Return the fried puffs back to the wok and fry again the SECOND time until they split open with honeycomb texture inside.

9. Transfer to paper towel to soak up excess oil. Sprinkle icing sugar/cinnamon powder mixture on top. Serve.

🔸🔸 #gardenlounge #themurrayhongkong #紅棉道 #central

The Murray Afternoon Tea HKD698 for 2

Savories:
Smoked Salmon - Lemon, Caperberry and Butter 😋
Hard Boiled Quail Egg - Truffled Egg Salad, Tomato Bread 😋
Japanese Chicken Breast - Sourdough, Horseradish, Sour Cream and Red Radish 😐
Cucumber Slice - Greek Yoghurt, Dill and Salmon Roe 😋
Green Asparagus Royale - Edible Flower 😋

Scones & Cookies:
Plain and Lemon-Poppy Seed Scones - Served with Artisan Jam, Clotted Cream 😐
Osmanthus Almond Arch 😋
Chocolate-Charcoal Shortbread Ring 😐

Sweets:
Mango and Passionfruit Verrine 😋
Green Tea Opera Cake 😐
Pistachio Cake 😋
Strawberry and Mandarin Tart 😋 🔸🔸
.
.
#afternoontea
#hkig #hkiger #hkfood #hkfoodie #hkfoodblogger #hkblogger #foodporn #foodblogger #foodstagram #instagram #instagood #instafood #instaeat #foodphotography #daydaytravelmate #香港美食

How you make the batter is the key. My mom uses Takoyaki flour and tasty Dashi broth, then makes the batter bit loose and less salty. In this way we can eat Takoyaki forever with No Sauce 😂👍

Serving Takoyaki with Dashi broth is our typical family style. Sometimes we put sauce then pour over the Dashi but this time, no one used the sauce because the batter was a success. Making the batter from scratch is not easy for the beginners, so I recommend using Takoyaki flour for No Sauce like this one 😉 https://amzn.to/3nKsbDG

Takoyaki is a popular Japanese ball-shaped snack made of batter, diced octopus, tenkasu (tempura scraps), beni shoga (red pickled ginger), and aonegi (green onion), topped with okonomiyaki sauce, mayonnaise, aonori (green laver), and katsuobushi (bonito flakes). Slightly crispy on the outside and creamy inside.

FYI:
Nissin Takoyaki Flour 日清 大阪うまい屋監修 たこ焼き粉
https://amzn.to/3nKsbDG
Takoyaki pan I recommend オススメのたこ焼き器
https://amzn.to/3eRgcAd

The BEST Takoyaki (Octopus Balls Recipe)
https://www.youtube.com/watch?v=IdehqLAh7zw

---------------------------------
How to Make Takoyaki

Difficulty: Easy
Time: 30min
Number of servings: 40 pieces

Necessary Equipment:
Takoyaki pan
spouted measuring cup
oil brush (you can make it with paper towel, chopsticks, and rubber band)
steel pick (long bamboo pick is ok)

Ingredients:
200g (7oz.) takoyaki flour
2 egg
600cc water
cooking oil
Fillings
* diced boiled octopus
* chikuwa (fish cake) if you like
* beni shoga (red pickled ginger)
* tenkasu (tempura scraps)
* aonegi (green onion)
Sauce
* okonomiyaki sauce
* mayonnaise
* katsuobushi (bonito flakes)
* aonori (green laver)

Directions:
1. In a bowl, mix takoyaki flour, eggs, and water (add little by little).
2. Heat takoyaki pan and grease the molds with cooking oil.
3. Pour batter into the molds to the full.
4. Put beni shoga, tenkasu, aonegi, and octopus or chikuwa in each mold.
5. Wait a little until batter on the edge of the molds become cooked.
6. Flip takoyaki with a pick, fix the form by flipping, and cook until golden brown.

How to serve:
1. Place on a plate and top with okonomiyaki sauce, mayonnaise, katsuobushi, and aonori.
2. With dashi broth. (boil 200cc water and 2 tbsp. Kamada dashi soy sauce**)
3. With grated radish and ponzu sauce.
4. With sausage. (cut sausage into half. finely cut outer curve of the sausage and cook. place takoyaki and draw face with nori and ketchup.)

**Kamada dashi soy sauce
https://www.kamada.co.jp/global

レシピ（日本語）
https://cooklabo.blogspot.com/2021/05/Takoyaki-Party.html
---------------------------------

Music by
YouTube Audio Library

Follow me on social media. If you have recreated any of my food, you can share some pictures #ochikeron. I am always happy to see them.

♥FOLLOW ME HERE♥
http://instagram.com/ochikeron/
https://www.facebook.com/ochikeron
https://plus.google.com/+ochikeron
http://twitter.com/ochikeron

♥My COOKBOOK available on Amazon Kindle♥
http://amzn.to/2EwR3ah
NO MORE hard copies... those who got one are lucky!

♥More Written Recipes are on my BLOG♥
http://createeathappy.blogspot.com/

♥My Recipe Posts in Japanese♥
http://cooklabo.blogspot.jp/
http://cookpad.com/ami
http://twitter.com/alohaforever

♥and of course PLEASE SUBSCRIBE♥
http://www.youtube.com/user/ochikeron?sub_confirmation=1

お正月にいただくおせち。今年は手作りしてみませんか？
全部卵焼き器で作れるので、とってもお手軽レシピです。ぜひチャレンジしてみてくださいね♫

15cm角の重箱 1段分

■伊達巻のミルフィーユ風
13×18cmの卵焼き器 使用
材料：
はんぺん 1枚（110g）
卵 4個
砂糖 大さじ2
みりん 大さじ1
薄口しょうゆ 小さじ1/2
サラダ油 適量

作り方：
はんぺん、卵、砂糖、みりん、薄口しょうゆをブレンダーにかけ、なめらかになるまで攪拌する。
卵焼き器にサラダ油をひいて弱火で熱し、(1)をうすくのばして焼く。表面が乾いてきたらいちど取り出す。
同様にして生地を焼き、表面が乾いてきたら(2) をのせて1分ほど焼き、取り出す。これを生地がなくなるまで繰り返す。
焼き上がったら半分に切って重ね、ラップに包んでなじませたら、重箱を9等分した大きさに切り分け、断面を上にして2箇所に詰める。

■松風焼き
13×18cmの卵焼き器 使用
材料：
鶏ひき肉（もも）400g
酒 大さじ2　
片栗粉 大さじ2
みりん 大さじ1
しょうゆ 大さじ1
おろし生姜 小さじ1
塩 小さじ1/2
卵 1個
けしの実 大さじ1
サラダ油 適量

作り方：
卵焼き器を中火で熱し、鶏ひき肉の半量と酒を入れてほぐしながら炒める。肉の色が変わったら取り出し、冷ましておく。
ボウルに残りの鶏ひき肉を塩を入れて白っぽくなるまでよく練り混ぜる。溶き卵、みりん、しょうゆ、おろし生姜、片栗粉を入れてよく混ぜたら、(1) を加えて混ぜ合わせる。
卵焼き器にサラダ油を入れて中火で熱し、(2) を流し入れて表面を平らにならす。けしの実を散らして手でかるくおさえたら、アルミホイルをかぶせて弱火で10分ほど焼く。
卵焼き器に皿をかぶせてひっくり返し、再びアルミホイルをかぶせて、肉に火が通るまで弱火で10分ほど焼く。
焼き上がったら粗熱をとり、重箱を9等分した大きさに切り分け、けしの実の面を上にして2箇所に詰める。

■簡単なます
材料：
大根（千切り）200g
にんじん（千切り）40g
塩 少々
すし酢 大さじ2
薄口しょうゆ 小さじ1/2
ゆず皮 1個分

作り方：
大根と人参は別々のボウルに入れ、塩を振ってかるく揉み、10分ほどおいておく。手で絞ったら紙などにとり、しっかり水分を切る。
ボウルにに(1) 、すし酢、薄口しょうゆを入れてよく和え、冷蔵庫に1時間ほど入れて味をなじませる。
水気を切って重箱の四角に詰め、丸の抜き型で抜いたゆず皮をのせる。

■えびのあられ揚げ
材料：
えび（大）4尾
片栗粉 適量
塩 少々
溶き卵 1個分
五色あられ 適量
サラダ油 適量

作り方：
えびは尾をつけたまま殻をむき、背わたをとる。尾の先と剣先を切り取り、水分と汚れをしごき出す。片栗粉をまぶしてもみ洗いしたら水気を拭き取り、塩をふっておく。まるく仕上げたいので腹側は切らないでおく。
えびの身の部分に片栗粉をまぶし、溶き卵にくぐらせ、五色あられをまぶす。
卵焼き器にサラダ油を高さ1cm程度注ぎ入れ、弱火で熱し、(2) を揚げ焼きする。
えびに火が通ったら取り出し、紙などにとって油を切る。
重箱のなますを詰めた箇所にのせる。

■2種のかまぼこ飾り切り
材料：
紅かまぼこ（厚1.5cm） 3切れ
紅かまぼこ（厚0.7cm） 1切れ

作り方：
薄いかまぼこの下の部分を切り落とさないようにして2mm幅に切り込みを入れ、同じ方向に折り込む。（くじゃくかまぼこ）
厚いかまぼこの紅い部分を、端はつなげたまま切り込みを入れ、中央に1本切り込みを入れる。端の部分を切り込みの裏から表へ抜けるようにひっくり返す。（手綱かまぼこ）
重箱の中央に手綱かまぼこを詰め、上からくじゃくかまぼこをのせたら、完成！

Here is what you'll need!

Mosaic OSECHI

◾️Datemaki mille-feuille
INGREDIENTS:
(Using a Japanese egg pan; 13x18cm)

1 (110g) hanpen (fish cake)
4 eggs
2 tablespoons sugar
1 tablespoon mirin
1/2 teaspoon light soy sauce
Some vegetable oil

PREPARATION:
1. Mix hanpen, eggs, sugar, mirin, and soy sauce in a food processor until combined and smooth.

2. Heat vegetable oil in a Japanese egg pan over low heat. Pour some hanpen mixture (1) into the pan. Tilt the pan to stretch the mixture. Transfer the hanpen crape to a plate when it is set.

3. Repeat (2) until you finish all the hanpen mixture.

4. Cut hanpen crapes into halves and layer them. Wrap with a plastic wrap and rest. Cut the layers into 9 parts. Place them in a Jubako-box.

◾️Matsukaze-yaki
INGREDIENTS:
(Using a Japanese egg pan; 13x18cm)

400g ground chicken thigh
2 tablespoons sake
2 tablespoons potato starch
1 tablespoon mirin
1 tablespoon soy sauce
1 teaspoon grated ginger
1/2 teaspoon salt
1 egg
1 tablespoon poppy seeds
Some vegetable oil

PREPARATION:
1. Heat a Japanese egg pan, put half of ground chicken and sake into the pan. Stir until cooked. Transfer to a plate and let cool.

2. Put the rest of ground chicken add salt. Stir until cooked. Add a beaten egg, mirin, soy sauce, ginger, and potato starch, and then stir well. Add first half of ground chicken (1).

3. Heat vegetable oil in the Japanese egg pan over medium heat, put ground chicken mixture (2). Flatten the surface and sprinkle with some poppy seeds. Cover the pan with an aluminum foil, cook for 10 minutes over low heat.

4. Flip the pan, using a plate to upside-down the chicken mixture. Cover the pan with a foil and cook for another 10 minutes.

5. Cut into 9 parts when cooled. Place them in the Jubako-box.

◾️Namasu (Japanese pickles)
INGREDIENTS:
200g daikon radish (shredded)
40g carrot (shredded)
Some salt
2 tablespoons sushi vinegar
1/2 teaspoon light soy sauce
1 yuzu peel

PREPARATION:
1. Put shredded daikon and carrot in separate bowl. Put some salt and leave for 10 minutes. Squeeze off water and drain well with a paper towel.

2. Mix sushi vinegar, soy sauce, and daikon & carrot (1) in a bow. Marinate for 1 hour in a refrigerator.

3. Squeeze out the water. Put in the Jubako-box. Place some yuzu peel.

◾️Fried arare-shrimp
INGREDIENTS:
4 shrimps
Some potato starch
Some salt
1 egg
Some arare (mini rice crackers)
Some vegetable oil

PREPARATION:
1. Peel and devein shrimps. Cut a part of tails to squeeze out the water. Coat with potato starch and pat dry with a paper towel. Season with some salt.

2. Dredge shrimps in potato starch, dip in beaten egg, then coat with arare.

3. Heat 1cm of vegetable oil in a Japanese egg pan over low heat. Cook all shrimps (2).

4. When cooked, drain oil on a paper.

5. Place them on namasu in the Jubako-box.

◾️2 ways to make decorative kamaboko (fish cake)
INGREDIENTS:
3 slices red kamaboko (1.5cm each)
1 slice red kamaboko (0.7cm each)

PREPARATION:
1. Use thin slice (0.7cm) to make peacock kamaboko. Make 2mm slits, and fold them in.

2. Use thick slices (1.5cm) to make rope kamaboko. Make small slits in a red part, and Make another slit in the center. Flip edges through the slit in the center.

3. Put rope kamaboko in the Jubako-box. Place peacock kamaboko on top.

4. Enjoy!

#TastyJapan

#レシピ

MUSIC
Licensed via Audio Network

​ @PHOLFOODMAFIA #stayhome #withme
รายการพลพรรคนักปรุง 12 เมษายน 2020 สอนทำอาหาร
ติดตามได้ที่?? https://www.youtube.com/user/PHOLFOODMAFIA?sub_confirmation=1
For English recipes, please go to the respective video's description on the link below

ข้าวแช่อย่างง่าย
Easy Khao Chae
ข้าวแช่เป็นอาหารที่ได้รับอิทธิพลมาจากมอญ เป็นของกินเพื่อเซ่นไหว้เหล่าทวยเทพในเทศกาลสงกรานต์ นิยมรับประทานในวัง สูตรนี้รวบรัดขั้นตอนให้ง่ายขึ้น เหมาะสำหรับทำที่บ้าน

(ข้าวแช่)
ดอกมะลิ ½ ถ้วย / น้ำสะอาด 1 ลิตร / เทียนอบ 1 เล่ม / ข้าวสวย สำหรับเสิร์ฟ

(พริกหยวกสอดไส้)
พริกหยวก 2 เม็ด / เนื้อหมูบด 50 กรัม / กุ้งสับ 50 กรัม /
เกลือผสมผงกระเทียม 1 ช้อนชา / รากผักชี 1 ราก /
พริกไทยขาวป่น ปรุงรส / ไข่เป็ด 2 ฟอง

(ไชโป๊ผัด)
ไชโป๊เค็ม 100 กรัม / น้ำตาลปี๊บ 60 กรัม / เกลือผสมผงกระเทียม ½ ช้อนชา

(ลูกกะปิ)
กระชาย 10 กรัม / ตะไคร้ 10 กรัม / หอมแดง 20 กรัม / ปลาป่น 20 กรัม /
กะปิ 20 กรัม / กะทิ 30 กรัม / น้ำตาลปี๊บ 50 กรัม / แป้งทอดกรอบ 25 กรัม /
ไข่ไก่ 1 ฟอง / น้ำมันรำข้าว

มะม่วง สำหรับเสิร์ฟ
พริกชี้ฟ้า สำหรับเสิร์ฟ
ต้นหอม สำหรับเสิร์ฟ

1. นำน้ำสะอาดใส่ภาชนะที่มีฝาปิด นำดอกมะลิที่ทำความสะอาดดีแล้วลอยบนน้ำ นำเทียนอบใส่ภาชนะเล็กๆ ที่สามารถลอยน้ำได้ จุดเทียน พอไฟติดเนื้อเทียนและส่งกลิ่นหอม ให้ดับไฟ ลอยภาชนะเทียนอบลงบนน้ำเช่นกัน ปิดฝา หรือปิดด้วยฟิล์มถนอมอาหาร พักข้ามคืน ก่อนที่จะช้อนดอกไม้ และนำภาชนะเทียนอบออก
2. ใส่น้ำลอยดอกไม้เย็นๆ ในข้าวสวย
3. ล้าง และแช่ไช้โป๊ในน้ำสะอาดเพื่อลดความเค็ม พักไว้
4. ทำพริกหยวกยัดไส้ ปั่นรากผักชี พริกไทยขาว เกลือผสมผงกระเทียม หมูบด และกุ้งสับ ให้เข้ากันดี นำไปยัดไส้ในพริกหยวก นึ่งจนสุก พักไว้
5. ทำลูกกะปิด้วยการ ตำกระชาย ตะไคร้ และหอมแดง นำไปผัดกับกะปิในน้ำมันเล็กน้อย ใส่กะทิ และปลาป่น ปรุงด้วยน้ำตาลปี๊บ ผัดให้แห้งและเหนียวพอปั้นได้ พักให้เย็น
6. เมื่อเย็นดีแล้ว ปั้นเป็นก้อน นำไปชุบไข่ผสมแป้ง ทอดให้สีเหลืองสวย พักไว้
7. ตีไข่เป็ดให้ฟู ค่อยๆ เทผ่านกระชอน ลงในน้ำมันร้อนๆ ตักขึ้นเมื่อมีสีสวย สะเด็ดน้ำมันแล้วนำมาพันรอบพริกหยวก
8. ตักไชโป๊สะเด็ดน้ำ นำไปผัดในน้ำมันเล็กน้อย ปรุงรสด้วยเกลือผสมผงกระเทียม และน้ำตาลปี๊บ จนมีความมันเงา
9. จัดเสิร์ฟทุกอย่างเข้าด้วยกัน พร้อมมะม่วง พริกชี้ฟ้า ต้นหอม

Easy Khao Chae
Khao Chae, which means “rice soaked in water”, used to be a popular royal dish that could only be enjoyed by members of the aristocracy. We will show you how to make a simple version.

(Jasmine Rice)
Jasmine Flowers ½ cup / Water 1 l / Thai Scented Candle 1 /
Steamed Rice for serving

(Stuffed Banana Pepper)
Banana Pepper 2 / Minced Pork 50 g /Minced Prawn 50 g /
Garlic Salt 1 tsp / Coriander Root 1 root / Ground White Pepper /
Duck Eggs 2

(Preserved Radish)
Preserved Salted Radish 100 g / Palm Sugar 60 g / Garlic Salt ½ tsp

(Shrimp Paste Balls)
Fingerroot 10 g / Lemongrass 10 g / Shallot 20 g / Fish Powder 20 g /
Shrimp Paste 20 g / Coconut Milk 30 g / Palm Sugar 50 g /
Tempura Flour 25 g / Egg 1 / Rice Bran Oil

Green Mango for serving
Red Chillies for serving
Spring Onion for serving

1. For Jasmine Rice: In a large mixing bowl, add water and jasmine. Light the scented candle and extinguish it before putting in a container to float on top of the water. Cover with cling wrap and leave overnight. Remove the candle and flower before mixing water with rice.
2. Rinse and soak preserved radish in water to tone down the saltiness.
3. For Stuffed Banana Pepper: Blend coriander root, white pepper, garlic salt, minced pork and minced shrimp. Blitz until smooth and stuff inside the pepper. Steam until cook through and set aside.
4. For Shrimp Paste Balls: Pound fingerroot, lemongrass and shallot together then cook in the oil with shrimp paste until fragrant. Add coconut milk, fish powder and palm sugar. Cook and stir until the mixture is dry and palpable then remove from the heat.
5. Once cool, mould into round balls, dip into egg and flour mixture and fry until golden.
6. Heat the oil in the pan. Beat the egg until fluffy and strain the egg into the pan to create crispy egg raft. Remove from the oil and wrap around the pepper.
7. Remove preserved radish from water and stir fry with oil. Season with garlic salt and palm sugar, cook the radish until glossy and set aside.
8. Serve jasmine rice, stuffed banana pepper, shrimp paste balls, preserved radish in a platter accompanied by sliced green mango, red chillies and spring onion.

เมนูอื่นๆ ในพลพรรคนักปรุง 12 เมษายน 2020
มิโซเพนเนแฮมและข้าวโพดนมฮอกไกโด
Miso Penne with Ham and Corn
https://youtu.be/1gJ4uRrIRmY

สลัดมันฝรั่งกับมะกอก Potato Salad with Olive
https://youtu.be/B2zmDzrC1Mo

ข้าวแช่อย่างง่าย Easy Khao Chae
https://youtu.be/Zsh1FiUS6ag

เค้กลาบทอด Fried Laab Cake
https://youtu.be/H7lqPZ0ytuE

ไทรเฟิลสตรอว์เบอร์รีชีสเค้ก
Strawberry Cheesecake Trifle
https://youtu.be/bARnUPQ7BZs

รายการพลพรรคนักปรุงสามารถเข้ามาพูดคุยกันได้ที่
Website ✅https://www.pholfoodmafia.com
Facebook ✅https://www.facebook.com/pholfoodmafia
Instagram ✅https://www.instagram.com/pholfoodmafia
Twitter ✅https://twitter.com/Pholfoodmafia
#พลพรรคนักปรุง #สอนทำอาหาร #สูตรอาหารอร่อย #อาหารง่ายๆ #กินอะไรดี