關於 ribs room ，我們在網路上蒐集到這些相關的討論、資訊與評價

槟城 平价美味西餐好去处🍴
Weekday还有全场20%的折扣‼️大大个猪排骨Pork Ribs 不超过RM30！

槟城Ayer Itam有一家街坊们最爱的 #西餐小屋【Western Cottage Penang Hill 】

这里售卖超过30种类的经典西餐🍴不止选择多，价格也合理🙌 其中包括鸡扒🐔、鱼扒🐟、猪扒🐷、意大利面🍝、浓汤🍲、沙拉🥗、小吃🍟等等！超级多样化😋 不管是一家大小来聚餐，还是朋友情侣来约会都很适合😍

✨其中最受欢迎的招牌包括了：
🍴Braised Pork Ribs 猪排骨
🍴Oriental Chicken Chop海南鸡扒
🍴Fish Cordon Bleu
🍴Basil Pesto九层塔青酱意面
🍴Chicken Paramigiana 意式起司鸡扒

这里的用餐环境宽敞舒适🥰 而且还区分为Indoor和outdoor🤩 Indoor会有冷气吹❄️而outdoor则是open air开放区域☁️ 想要开派对🎉这里也有有VIP room😍 只要20人以上就可以选择进包厢了哦‼️

而且每个星期1到5（Public Holiday除外），12pm至5pm光顾还可以享有20%的折扣😱‼️简直抵到笑啊😆📍这里有宽阔停车场让顾客们免费泊车🆓 绝对不用怕找不到地方泊车🅿️

还在烦恼去哪里吃价格合理，份量大又美味的西餐吗⁉️ 来【Western Cottage Penang Hill 西餐小屋】就对了🥰

【Western Cottage Penang Hill 西餐小屋】
📍地址：31B Jalan Ayer Itam 11500 Ayer Itam Penang
⏱营业时间：12pm-11pm
📞联络号码：04-8261890 / 017-2429198
💻Facebook Page：Western Cottage 西餐小屋

#westerncottage #western #westernfood #西餐 #槟城西餐 #槟城美食 #平价西餐 #ayeritam #ayeritam美食 #ayeritam西餐 #槟城午餐 #槟城晚餐 #ayeritam午餐 #ayeritam晚餐 #鸡扒 #鱼扒 #猪扒 #浓汤 #意大利面 #pasta #小吃 #pizza

ไม่ต้องไปหลายที่ มาที่นี่ที่เดียว จบ ครบทั้ง 18 โรงแรมในเครือ Marriott
M-Live Food Market is back!!! งานอาหารที่บุ๊งชอบมากที่สุดแห่งปี
เพราะรวมอาหารอร่อย จานเด็ด จาก 18 โรงแรม มาไว้ที่เดียว
คือแต่ละแห่ง บอกเลย ไม่มีใครยอมใคร เชฟคัดเฉพาะเมนู signature มาขายในราคาที่ย่อมเยาบรรยากาศแบบ outdoor ริมสระน้ำ ลมพัดเย็นสบาย นั่งกินกันแบบชิลมาก
งานมี 3 วันเท่านั้นนะจ๊ะ วันอาทิตย์นี้วันสุดท้าย ต้องไปแล้วแหละ ของเค้าดีจริง

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

เมนูที่บุ๊งชอบ

- ไอศกรีม Tiramisu โฮมเมด จาก Le Meridien Suvarnabhumi หอมกาแฟ ครีมมี เนียนนุ่ม กินกับขนมปังอร่อยมาก
- Mighty Mo Burger จาก Bangkok Marriott Hotel Sukhumvit เนื้อนุ่ม หอม ซอสสูตรพิเศษ ครีมมี เข้ากับเบอร์เกอร์มาก
- บะหมี่เส้นสด จาก Marriott สุรวงศ์ เส้นสดดึงมือ นุ่มสุด ๆ กินกับซอสหมูสับ เผ็ดนิด ๆ
- Prime Ribs จาก Sheraton Grande Sukhumvit บอกเลยเชฟหมักเนื้อได้หอมมาก เป็นของโปรด ไปทีไรก็กินไม่ต่ำกว่า 2 ชิ้น
- ติ่มซำจาก The Athenee Hotel ขนมจีบกุ้ง ลูกใหญ่ พายหมูแดง แป้งกรอบ
- ติ่มซำของ JW Marriott ก็ดีงาม โดยเฉพาะฮะเก๋า กุ้งตัวใหญ่มว๊าก
- Cheesecake จาก St. Regis เนื้อเนียน นุ่ม
- Pork spare ribs ฉ่ำ ๆ จาก Siam Tea Room, Marriott Marquis Queen's Park

ราคาอาหาร มีตั้งแต่ 40 - 220 บาท ถือว่าคุ้มราคามาก

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

M-Live Food Market (the 5th Edition)

งานนี้มีเพียงแค่ 3 วัน ตั้งแต่วันที่ 27-29 Nov 2020 @ 5 pm - 10 pm
ณ Marriott Marquis Queen's Park สุขุมวิท 22

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

#CloseToHeavenBlog
#MLiveFoodMarket

🦏中環人氣煙燻肉專門店🥩
-
Cupping Room由南美帶到香港嘅煙燻風味同樣受到唔少人歡迎~ 同以往行嘅路線稍有不同，之前偏向休閒精緻風，依間就走粗獷味道，美式快餐路線嘅🇺🇸 由於堂食位置唔多，主要為takeaway。除左主食外，仲會有由店內自設嘅煙燻工場提供已經包裝好嘅煙燻肉，包括煙三文魚，煙肉，牛肉同火雞片，比大家買返屋企送杯🍷chill住食~
-
Tesla ($108) Detroit-style Square Pizza喺呢度其中一大人氣item! 除左特別嘅正方shape外，仲有超脆口cheese crust同自家製BBQ醬x煙燻雞肉😍 一份有4件，兩個人食份量岩岩好👍🏽 Pizza 個底做得夠晒鬆化同cheesy，配料好足，BBQ sauce帶微酸好惹味，雞肉就偏鞋口左啲，但就幾夠味。牛油果為整個比較濃烈味道嘅pizza帶來一份清新感，減輕左舌頭上嘅負擔。
*
Espresso BBQ Baby Back Ribs($138)肉質嫩滑，香氣十足。配上甜中帶咸香，再加上幾過癮嘅辣味秘製BBQ醬，食落好有風味👍🏽😍 由於味道偏重，配返支手工啤飲就一流🍺
-
Smoke & Barrels (中環)
中環嘉咸街23號地下3號舖 @ Smoke & Barrels Hong Kong

Now on streaming!
https://linkco.re/s8HqVrCZ

＊＊＊＊＊

Torches by maco marets
Produce, Mix & Mastering: TiMT
Recording: Keisuke Mukai

Cast: Sharar Lazima, Putami,
Amin Shirato, Yuga Suzuki, Lina Nakayama,
HIBARI, TOGASHI KANAE, Takaaki Kanasashi,
Yoshiaki Kanasashi, Edo Oliver

Director: Takanobu Watanabe
https://www.instagram.com/takachrome/

Producer: Jun Hirayama
Assistant Director: Tomoyuki Kamada
Art Director: Julie Giesen
Director of Photography: Shuhei Maeno
First Camera Assistant: Shohei Kondo
Second Camera Assistant: Masanori Sato
Gaffer: Ennosuke Mori
Best Boy: Shuhei Akahoshi, Wang Moqi
Hair/Make-up Artist: Yukari Yamamoto
Still Photographer: kuno mirei
Production Assistant: Noemi Minami
Casting Director: Jun Hirayama
Editor: Takanobu Watanabe
Colourist: Yoichi Ishikawa

Special Thanks: Sasazuka Bowl

Produced by NEUT MEDIA CO., LTD
https://www.instagram.com/neutmagazine/
http://neutmagazine.com/
http://neut.tokyo/

＊＊＊＊＊

[lyrics]
かわいた 冷たい空気が肺をみたした
小さな部屋 求めたことば逃げられたまま
目をみひらいた 特別な昨日すりつぶす朝
もううんざりかい 電話みたいにふるえている朝

36度を指すバロメータ
切れたくちびる いかり かむような
退屈な秋雨の隙間で roll up
おどろくそぶりみせぬ my boy ああ！

隣り合わせ かたく身動ぎもせぬ you & me
今日も触れることをためらって
ただ顔をしかめてみせるだけね

盗まれた熱を追え
光らせる チャコールのトーテム

燃えている音を聞いたんだ
それは 消えない 消えない
消えない 火のしらせ
ひらかれたメッセージ
よろこびのほうへ

ばらばらアンバランス
へしおれそうなチョークとあばら
骨は白く 焼けたら灰になる
その景色を夜ごと思い巡らす

やまない咳と甘い会話のなか
真っ暗な森をぼくは読んだ
ひびわれたガラスのセンチメンタル
ちくりと刺す痛みあぶるライター……

若い煙のように そらにのぼるぼくらの季節よ
のどにくすぶる思いも はぜるまで抱きしめていよう

燃えている音を聞いたんだ
それは 消えない 消えない
消えない 火のしらせ
ひらかれたメッセージ
よろこびのほうへ

燃えている音を聞いたんだ
それは 消えない 消えない
消えない 火のしらせ
ひらかれたメッセージ
よろこびのほうへ

［Lyrics / English version］
*Translation / Noemi Minami & Dillon Kuniyoshi Onaka

Dry cold air filled up my lungs
A small room, the words that I have desired remain escaped
Eyes wide open, a morning that grinds precious yesterday
Fed up? the morning shivering like a phone vibrating
Like a barometer that points 36℃
Cut lips as if they bite anger
In between boring autumn rain drops, I roll up
Pretending to be unsurprised, my boy ah!

Next to each other, no movement is made, you & me
Still hesitating to touch
Looking at each other, making a grimace

Follow the stolen heat
Charcoal totem that shines

I heard the sound of burning
It doesn't go away, go away
It doesn't go away, a sign from the fire
Open messages
Towards something better

Broken into pieces, unbalanced
Chalk and ribs about to be broken
White bones, it will become ashes
Thinking about the view in the night

In the middle of continuous coughs and sweet conversations
I read the black forest
Sentiment like broken glasses
A lighter that burns a little pain

Like a young smoke, our season will rise to the sky
Feelings around the throat, let’s hold them in till they rip

I heard the sound of burning
It doesn't go away, go away
It doesn't go away, a sign from the fire
Open messages
Towards something better

I heard the sound of burning
It doesn't go away, go away
It doesn't go away, a sign from the fire
Open messages
Towards something better

＊＊＊＊＊

【maco marets】
▶Official HP: https://www.macomarets.me/
▶Twitter: https://twitter.com/bua_macomarets
▶Instagram: https://www.instagram.com/bua_macomarets
▶soundcloud: https://soundcloud.com/macomarets

#WSIV #LostinNovember #macomarets

韓國菜食譜｜Son姐煮場 韓式牛肋骨 Korean Braised Beef Ribs
不少人對張慧敏「Son姐」也不陌生，作為獵頭公司創辦人兼CEO，她縱橫職場多年，見盡職場光怪陸離之事，是一位女強人。想不到原來Son姐除了出得廳堂，還入得廚房，廚藝極之了得！作為一個媽媽，Son姐施展渾身解數，務求令兩個仔女都食得開心。我們當然抓緊機會，請Son姐煮幾味，過幾招給各位觀眾。

今次Son姐煮的這道韓式牛肋骨，做法一點都不複雜，廚藝新手也可輕易做到。Son姐教煮餸，就當然不只示範，還私人醒大家煮食知識及貼士。韓國糖漿有分哪兩種？清真牛肉跟一般牛肉有甚麼分別？Son姐一一為你解答！

說起這道韓式牛肋骨，Son姐話背後原來有一段古。「最初煮這道菜的原因是因為小兒子，小時候他比較挑食，但只要是牛肉，怎樣煮他都吃，所以他特別愛這個牛肋骨。」女強人亦有溫柔的一面，Son姐希望透過食物，去傳遞關心及愛。不用複雜的步驟，簡單的一道菜，已是傳遞心意的最佳方法。大家不妨跟Son姐學嘢，整這道韓式牛肋骨給你至親的人吧！

韓式牛肋骨

材料：
新鮮牛肋骨 4斤
中洋葱 2個
日本京葱 1條
白蘿蔔 2條
甘筍 數條
蒜頭 1個
薑 1大塊
月桂葉 數片
大紅棗 數個
韓國梨 1個

調味：
韓國湯用豉油 2杯
日式豉油 1/2杯
味醂 半杯
韓式糖漿 1/4杯

步驟：
．京葱切尾，尾段洗淨切成葱花，葱頭切段；薑切厚片，蒜頭去皮備用。
．韓國梨、甘筍、洋葱切塊備用；白蘿蔔刨皮，切塊備用。
．牛肋骨洗淨，汆水（中火煮約20分鐘）後再啤水。
注意：需凍水落牛肋骨。
．牛肋骨加入調味、月桂葉、紅棗、蒜頭、京葱、薑、梨、甘筍及洋葱。
．加水，水量蓋過牛肉即可。
．開中細火炆煮，滾起後落白蘿蔔。炆約30至45分鐘後，熄火焗至煲身回復常溫。可用筷子拮牛肋骨看其熟透與否，有彈性不散開即可。
注意：如使用不鏽鋼鍋，炆焗的程序需重複2至3次。
．上碟，撒上葱花作裝飾。

Korean Braised Beef Ribs

Ingredients:
Fresh beef ribs 4 Catty
Medium onions 2 pcs
Japanese leek 1 pc
Radish 2 pcs
Carrots Several pcs
Garlic 1 pc
Ginger 1 large pc
Bay leaf Several pcs
Large dried dates Several pcs
Korean pear 1 pc

Seasonings:
Korean soup soy sauce 2 cups
Japanese soy sauce ½ cup
Mirin ½ cup
Korean sugar syrup ¼ cup

Steps:
1. Remove ends from leek, julienne the stem (white part), and chop the leek top (green part); Cut ginger into thick slices. Peel garlic cloves and set aside.
2. Cut Korean pear, carrots, and onions into pieces and set aside. Peel radish, cut into pieces and set aside.
3. Wash beef ribs, and blanch (approximately 20 minutes in medium heat), drain and clean.
Note: Add beef ribs in cold water to boil.
4. Combine beef ribs, seasoning ingredients, bay leaf, dates, garlic cloves, leek, ginger, pear, carrots and onion into pot.
5. Add water to pot until beef ribs are just covered.
6. Cover and cook in medium-low heat, once water start to boil, add radish. Cover and cook for 30 to 45 minutes, then turn off the heat and let cool to room temperature. To check whether the beef ribs are cooked through, use chopsticks and poke the beef ribs to make sure the meat is tender and well cooked.
Note: If using stainless steel pots, repeat step 6 two to three times.
7. Plate and garnish with chopped leek.

===================================
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【太子餃子店】新移民唔怕蝕底自薦包餃子 粗重功夫一腳踢 老闆刮目相看邀開店：呢個女人唔係女人(飲食男女 Apple Daily) (https://youtu.be/7CUTg7LXQ4M)
【街市尋寶】慈雲山街市 二百幾萬機器鮮製$24午餐肉 肉彈味濃無添加日賣500份 (飲食男女 Apple Daily) (https://youtu.be/rTrYPzECHI0)
【灣仔燒味老字號】17歲做大廚 自立門戶35年 油雞酒味濃 老闆：好做嘅食物唔會好食(飲食男女 Apple Daily) (https://youtu.be/svAF8pKszw0)
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【娛樂人物】情願市民留家唔好出街聚餐 鄧一君兩麵舖執笠蝕200萬 (蘋果日報 AppleDaily) (https://youtu.be/e3agbTOdfoY)
【這夜給惡人基一封信】大佬茅躉華日夜思念 回憶從8歲開始：兄弟有今生沒來世 (壹週刊 Next) (https://youtu.be/t06qjQbRIpY)

#son姐食譜 #張慧敏 #韓國菜食譜 #韓式牛肋骨食譜
#飲食男女 #StayHome #WithMe #跟我一樣 #宅在家

飲食男女 打卡大街小巷搵食地圖
https://hk.adai.ly/e/gPF0DIjsB9

《蘋果》每日為你增值 立即訂閱
https://hk.adai.ly/e/kbo0wDsxB9

Thai Steak by Jimmy's Table

One of my favorite ways to marinade and grill a steak! It’s got that delicious sweet and savory caramelized taste. It also has lots of powerful flavors from not only the fish sauce, but also the garlic, basil, cilantro, chilies, lime and deep fried shallots/garlic. Enjoy!

Ingredients (食材):

Marinade ingredients:
1 cup sugar (糖) melted to caramel (焦糖)
1 cup of hot water (熱水)
1/2 cup sugar (糖)
3-6 tablespoons fish sauce (魚露)
3 tablespoons of minced garlic (大蒜)
1-2 Spicy Red Chilis (小辣椒) - sliced and used if you want it spicy
2 Limes (青檸檬) - halved and squeezed for juice, seeds removed
1 tablespoon of garlic powder (大蒜粉)
1 tablespoon of ground black pepper (黑胡椒)

Main ingredient:
Beef Short Ribs (牛小排) (Above marinade can be used to make 5-8 steaks. Also you can substitute beef with pork neck! 上面的醬料可以用來醃5-8塊牛排

Cooking oil

Sauce ingredients:
1/2 cup of cilantro (香菜) - chopped, leaves only
1/2 cup of Thai basil (九层塔) - chopped, leaves only
2 Large “non-spicy” red chili - (大紅辣椒-非辣), cut diagonally
1-3 Spicy Red Chilis (小辣椒) - sliced and used if you want it spicy
1 tablespoon of minced garlic (大蒜)

Finishing Ingredients:
1/4 cup deep fried shallots (炸小葱头)
1/4 cup deep fried garlic (炸大蒜)

Step 1
Make caramel by adding 1 cup of sugar into a pot. Heat up the sugar until it melts, but keep an eye out on it. You can always lower the heat so it doesn’t overcook or burn. When the caramel fully melts and starts to brown and bubble up, turn off the heat. Carefully and slowly, add and stir in 1 cup of “hot” water. This part can be quite explosive so be careful not to burn yourself.
步驟1
將一杯的白砂糖放入鍋中來製作焦糖，將砂糖加熱至融化，但需隨時注意火跟鍋子，你可以隨時降低火侯，以防火太大而燒焦。當焦糖開始全部融化變成棕色且冒泡泡就可以將火關掉，接著小心的倒入1杯熱水，這個步驟可能會有小噴灑。

Step 2
Once caramel sauce has been prepared, add and whisk in 1/2 cup sugar to sweeten. Add in 3 tablespoons of fish sauce to give it extra flavor and 3 tablespoons of minced garlic. Cut in 1-2 spicy red chilies. Squeeze in 2 limes and taste to see if the sauce is ok. I added 2 more tablespoons of fish sauce as it wasn’t salty and flavorful enough. Add in 1 tablespoon of garlic powder and 1 tablespoon of fresh ground black pepper.
步驟2
準備好焦糖之後，加入1/2杯砂糖，增加甜的風味。加入3湯匙魚露提味，加入3湯匙的大蒜碎，加入1-2條辣椒，加入2顆檸檬汁。可以試試看口味後，依個人喜好調整風味。我另外多加入2湯匙的魚露增加鹹味。接著，加入1湯匙大蒜粉及胡椒粉。

Step 3
Marinate the beef short ribs with the caramel fish sauce and store in the fridge for at least half an hour to an hour. Best result is to marinade a few hours or overnight sealed in a ziplock bag.
步驟3
使用調好的焦糖魚露醬來醃製牛排，可以放入冰箱大約醃半小時至一小時。最好可以放在夾鏈袋中放入冰箱中醃製一晚。

Step 4
Use the remaining caramel fish sauce marinade to make the sauce to pour onto the finished steak. Add in 1/2 cup of chopped cilantro, 1/2 cup of chopped Thai basil, 2 sliced large red chilies, 1-3 sliced small spicy chilies and 1 tablespoon of minced garlic. Stir all ingredients to make the finishing sauce.
步驟4
使用醃牛排剩餘的醬汁來製作最後的牛排醬汁。另外放入1/2杯的切碎香菜、1/2杯切碎九層塔、2條大辣椒、1-3條小辣椒(依個人喜歡辣度加入)、1湯匙大蒜碎。攪拌均勻即可。

Step 5
Remove the steaks from the fridge and try to remove small pieces of garlic or red chilies so that they don’t burn when you are pan frying the steaks. Pat the steaks dry so they are also not too wet from the sauce. Also remember to let the steaks rest outside, so they get to near room temperature. A cold steak on a hot pan will only result in an undercooked and raw steak inside.
步驟5
半小時後將醃製的牛排從冰箱裡取出，把附著在牛排表面的一些大蒜碎跟辣椒撥掉，以防在鍋中煎的時候會烤焦。將牛排的水分完全處理乾燥(擦乾亦可)，另外記得將牛排在退冰到室溫後再來煎，未退冰完全會導致再熱鍋上的牛排只有外部煎熟內部是生的。

Step 6
Add in 1-2 tablespoons oil into a frying pan and heat up until it is very hot. You should see a little white smoke rising from the pan.
步驟6
在鍋中加入1-2湯匙油，然後先熱鍋。直到過子的油開始冒煙。

Step 7
Add in the steak to sear on one side until brown, then flip the steak. Add in some of the marinating sauce onto the steak to add to the flavor and help create a brown crust (caramelization) to the steak.
步驟7
把牛排放入鍋中，將一面先煎至棕黃色後，再將牛排翻面。接著再淋上一些剛剛醃牛排的醬汁，來增加牛排風味及焦脆的外皮。

Step 8
When both sides have a nice brown crust to the steak, check to see if the steak is ready by pressing the meat to check its tenderness. You can use your hand, as a guidance to tell how well the steak is cooked.
步驟8
當牛排兩面都煎至完美的棕黃色後，輕壓牛排軟硬度來確認牛排熟度。可用大拇指手掌的位置軟硬來對應牛排的生熟度。

Step 9
When ready, remove the steak from pan and place onto a plate to rest the steak. A steak needs to rest for 10 minutes so that the juices get reabsorbed back into the meat. If immediately cut into the steak, the juices will steam and evaporate away leaving the steak tougher.
步驟9
牛排好了後，起鍋放在盤中需靜置約10分鐘讓肉汁吸收回肉質中。若直接將牛排切開，肉汁會直接蒸發掉，使牛排的肉質變硬。

Step 10
I like to plate this dish by using a nice wood cutting board. Slice the steak diagonally on the board and be sure to cut across the meat grain, so it is more tender when eating it. Spoon on the caramel fish sauce with cilantro, basil and chilies. Sprinkle on deep fried minced garlic and and deep fried shallots, and you are ready to eat!
步驟10
我喜歡直接用木頭盤子當作擺盤，將牛排直接斜切在木板上，並沿著肉的紋理切，吃起來的肉質會更軟嫩。接著再淋上前面製作好的九層塔香菜牛排醬汁，最後撒上一些炸大蒜碎及紅蔥頭就完成摟！
Edited by Apple