關於 spicy chicken broth for a cold ，我們在網路上蒐集到這些相關的討論、資訊與評價

Food is culture, habit, craving and identity 🇲🇾
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I went on a culinary adventure with @keatasbymg , a zero proof bar over concoctions devised by mixologist Zeehan Zahari👨🏽‍🍳 . A unforgettable roof top dining experience with a stunning view of the Merdeka 118 tower and a customisable menu.

*The Chinatown Egg* 🥚
This dish represents humble beginnings . An egg, served hot at the bottom and cold on top. Please enjoy this dish by scooping up from top to base and experience the different temperatures and textures.

*Textures of Rice* 🫔
Here is a twist to the classic Chee Chong Fun. Instead of prawns, we serve this version with salmon belly that's cooked to perfection into two types of rice wrap: one layer which is deep fried and the the other, steamed.

*Malaysia, A Melting Pot of Flavours* 🥗
Kerabu, a slowly forgotten Malayan heritage, is a dish that has all the elements to represent Malaysia: it is punchy, tangy, sweet, sour, bitter, spicy, refreshing, herbaceous, all in one bowl. Just like how our nation is. We are a beautiful mix of cuisine, history and culture and this bowl of Kerabu is and amazing representation of that.

*Coconut & Venus Clam Soup* 🍲
This bowl of goodness was inspired by a local delicacy in Batang Kali, a small township at the outskirts of Selangor. There, this dish is cooked in the coconut fruit itself, where the flesh and juice would lend that special sweetness to the broth. In our version we've used plump Venus clams and unripe papaya for the added flavor twist.

*Claypot Curry Rice* 🍚
We present to you Kuching's Sunday staple: Curry Rice. Unlike any other versions you've had before, this Borneon version includes chicken charsiew, Hainanese steamed chicken, braised soy sauce and curry. The distinctive aroma that is similar to truffles comes from a native jungle nut called kulim. Please mix everything to enjoy!

*Tongkat Ali* 🍮
A hazelnut chocolate dessert with tongkat ali for your enjoyment. It's known by the locals that tongkat ali leads to happy endings.

Check them out for more❤️

IG: https://www.instagram.com/keatasbymg/
FB: https://www.facebook.com/keatasbymg

❤️ NHÀ HÀNG TRUNG QUỐC SANG CHẢNH NHẤT ĐN CÓ GÌ? - THE MOST FANCY CHINESE RESTAURANT OF DANANG 😗
Nếu để nói về không gian ở đây thì bọn mình sẽ cho 10/10 luôn, vì nhìn nhà hàng nó hoành tráng thật sự 😱 Cũng chính vì thế, 2 đứa đặt khá nhiều hi vọng vào đồ ăn của đây.
Bọn mình gọi khá là nhiều món để thử. Vịt quay ở phần đĩa gọi riêng (175k) thì da rất là giòn, có rau và lá bột cuốn ở ngoài, chấm sốt khá ngon. Nhưng mà thịt vịt ở trong đĩa quay thập cẩm (275k - gà, vịt, heo) thì lại toàn những miếng không ngon, da ko giòn, thịt thì khô 🤔 Gà vs heo quay ăn tạm đc. Cơm chiên Hoàng kim thịt vịt (135k) ăn tạm được.
Đậu phụ tứ xuyên (79k) nấu vị khá ngon nhưng lại ko có tí cay nào 😟 Dimsum (45-69k) các loại nhìn chung ok, ko có gì đặc sắc, món bánh bao hình con ong thì ko ngon cho lắm.
Mì Hoành thánh (79k) thì rất ngon, nước dùng nấu thanh, thịt xíu mềm tan, hoành thánh nhân rất thơm, ngọt vị tôm thịt. Chắc đây cũng là món ngon nhất cả bữa luôn.
Ngoài ra thì bọn mình có nói là mang tráng miệng (Tart trứng, Bánh mì ngọt nhân phô mai - 45k) lên cuối bữa, mà nv mang lên luôn 🤦 Đến khi ăn thì bánh đã nguội và cứng, vỏ ko còn giòn nữa r, phần trứng bên trong thì tanh :<
Nước uống các loại bt. Giá các món khá cao mà chất lượng chỉ dừng lại ở mức ăn được thôi hiu hiu.
🔴 C-tao Chinese restaurant
📍Lô A15-A16, đường 2/9
💲45-275k
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To talk about the aesthetic of this place, we would give them 10/10, cuz the place looked amazing! But for the same reason, we had really high expectation for the food here! 😌
We tried a lot of dishes. The Perking Duck (175k) in the seperate plate was really nice, crispy skin, came with some veggies and flour papers to roll them. Nice dipping sauce too 😚 But the duck pieces on the Trio Platter (275k - duck, chicken, pork) were pretty bad, soggy skin and dry meat 🤔 That was a no no for us. Chicken and pork were just good enough. The Salted Egg fried rice with perking duck (135k) was normal.
Sichuan Tofu (79k) was really good, but not spicy at all for us 🤷 Such a shame tho 😟 Dimsum (45-69k) in general were okay, nothing special. The Bee steamed buns were not good at all.
Wontons & Charsiu meat Hand-pulled noodle (79k) was the star of the whole meal. Light and delicate broth, melt-in-mouth charsiu meat, amazing wontons with shrimp and meat fillings. A must try dish!
We asked them to bring the desert (Egg tarts, Baked Cheese buns - 45k) when we finish the meal, but they brought them right from the beginning. So in the end we had to have hard buns and cold egg tarts 🤦
The drinks were normal. The prices of the dishes were pretty high for what they were :<

Korean 🇰🇷 "Samgye Risotto" is a contemporary rendition of traditional flavors. Using Ginseng & Chicken Broth to cook the Risotto using sticky rice, it is topped with Fried Chicken that's mostly Leg Meat wrapped in its own Skin 'Gallotine' style, slow cooked at 65°C before fried with Rice Flour coating. Topped with Leek, & Pickled Onion on side. Very tempting dish here that people rave about for good reason. 😍
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Korean Style pan fried Snapper fish is coated with Egg & Mustard, another traditional reference to Saeng Sun Jun. Served with 2 Years old Kimchi, and a slight tangy chili dipping sauce.
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Bibim Guksu Spicy Gochujang noodles with Kimchi, Perilla Leaves & condiments. With BBQ Pork on side, is like an upscale fanciful version of the cold Noodles dish. The Gochujang was definitely house made as it is quite rustic strong, you could definitely taste & smell that Fermentation behind the rice and soybeans, really wow to this sauce, so I mixed in a lot into the noodles & pork!
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Bugak Korean chips. By default I liked the Seaweed one the most, due to the Chapssal-pul coating & then drying process involved manually.. Seems to be making a come back due to promotion of Temple food in Korean food scene lately! HKD $480 for 4 Courses, $780 for Full Tasting Menu @ Hansik Goo

For this episode, we headed to TamJai SamGor Mixian to demolish a MASSIVE 6KG Spicy Mala Noodles Bowl! TamJai SamGor serves authentic mixian (rice noodles) and is located at Bedok Mall, Chinatown Point and Vivocity. A chain originating from Hong Kong and even awarded Bib Gourmand in Michelin Guide Hong Kong and Macau, TamJai SamGor offers customisable mixian and Guo Qiao with 16 toppings in it. You get to choose your soup base - bestsellers being the Ma La Soup and the Wu La (charred pepper) Soup.

For my challenge, I opted for the Wu La Soup with 1/10 Mild and loaded it up with most of their toppings such as pork, chicken, fishballs, pork liver, pork belly, tofu puffs, beancurd skin, beef, lettuce and beansprouts. The base was a hefty 5 servings of rice noodles and the entire bowl was filled with Wu La Soup. Note that there are 10 levels of spiciness you can choose for your soup.

The broth was reminiscent of a Bak Kut Teh broth crossed with a Thai Boat Noodles broth. It was rich and peppery. The noodles were exceptional, firm, bouncy and still giving bite even after sitting in the broth for a long time. They soaked up the broth wonderfully. For the toppings, I especially enjoyed the pork belly, which were filled with flavour from the fattiness and had some chewiness to them, and the cuttlefish balls, which were firm and bouncy with a good amount of meat in them. Apart from the toppings shared in the video, I have also shortlisted pig stomach, bamboo fungus and tail-on shrimp as my pick to be sold in TamJai SamGor.

It started raining just as filming began, which made me realise that Guo Qiao is perfect for a such a day, warm and comforting while its cold and rainy outside. Each Guo Qiao also comes with minced pork and pickled vegetables. Note that the pork is on the sweet side which actually works well to cool the heat from the soup.

I completed this challenge in 28 minutes, a good start after my food poisoning incident. It was an enjoyable challenge, basically a hearty, warming bowl of soup that reminds you of home. TamJai SamGor also offers sides dishes and I tried their TuFei Chicken Mid-Wings, which were tender and heavily spiced with a cumin mixture. Do head down to TamJai SamGor to enjoy a wholesome bowl of noodle soup, especially on a rainy day!

Visit TamJai SamGor Mixian at:
Chinatown Point
133 New Bridge Rd #01-01/02
Singapore 059413

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『材料２つから作れる！魔法のてぬきおやつ』発売中です♪
多くの方にお手にとっていただいたおかげで、
７刷目の重版をしていただけることになり、累計10万部になりました。
いつも応援してくださり、本当に本当にありがとうございます。

全国の本屋さんやネット書店などで販売しておりますので、
ぜひお手にとっていただけると幸いです♪

引き続きAmazonでも販売しておりますので、URLを貼らせていただきます！
↓↓
https://www.amazon.co.jp/dp/484709879X/

電子版のURLも貼らせていただきます。
↓↓
https://www.amazon.co.jp/dp/B0859D2TYT/

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▽〝そうめんdeピリ辛冷麺〟の詳しいレシピはこちらのブログから♪
『てぬキッチンのブログ』⇒ https://www.tenukitchen.com/entry/2020/07/22/202707



▽twitterもやっているので、もし『てぬキッチン』のレシピをお試し頂いたら、＃てぬキッチン　をつけて投稿してもらえると嬉しいです♪
『てぬキッチンのtwitter』⇒ https://twitter.com/tenu_kitchen


【そうめんdeピリ辛冷麺】
今日は、そうめんを使って『ピリ辛冷麺』を作りました！
サッパリしてるけれどコチュジャンの旨味とピリ辛さで後をひく美味しさ！どれだけでも食べられそうな勢いで、暑い夏にピッタリの一品！
今回もそうめんはレンジで茹でて、その間にスープを作って、余裕があればゆで卵も作って、ぜひお召しあがりください。
前回は平たい耐熱容器でそうめんを作りましたが質問をいただいたので今回の動画では耐熱ボウルで作らせていただいたのでぜひ参考になりましたら幸いです。


〈材料〉
そうめん 100g
☆水 200cc
☆鶏がらスープの素 小さじ1と1/2
☆めんつゆ 大さじ1(4倍濃縮)
☆ごま油 大さじ1/2
☆酢 小さじ1弱
☆コチュジャン 大さじ1/2
キムチ 茹で卵 刻みネギ 刻み海苔トッピング用


▽チャンネル登録はこちらから♪
⇒http://www.youtube.com/channel/UC1HZhN0HjriRUhqH7wGyRQg?sub_confirmation=1

【Spicy cold noodles】
Today, I made some "Spicy cold noodles" using somen!
It's refreshing, but the taste and spiciness of gochujang makes it delicious! It's a product that is perfect for the hot summer with the momentum you can eat!
Again, boil somen in the microwave, make soup in the meantime, and boiled eggs if you can afford it.
Last time, I made somen with a flat heat-resistant container, but I got a question, so I made it with a heat-resistant bowl in this video, so I hope you find it helpful.

〈INGREDIENT〉
Somen 100g
☆ Water 200cc
☆ 1 1/2 teaspoon chicken broth
☆ 1 tbsp Mentsuyu
☆ 1/2 tbsp sesame oil
☆ Vinegar less than 1 teaspoon
☆ 1/2 tbsp gochujang
Kimchi boiled egg chopped leek chopped seaweed for topping

▽Subscribe to my channel♪
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◎お仕事の依頼等はこちらまで→tenukitchen_tenukin@yahoo.co.jp

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Pig's stomach with white pepper soup or 猪肚汤 is well-loved by many Singaporeans. As the soup is fired up by white pepper, this soup is best consumed on a rainy or cold day but nothing stands in the way of a typical Singaporean. We love our food to be spicy! :) Even if you do not like to consume innates, we are pretty sure you will still enjoy the broth.

Pease see the list of ingredients at the end of this description text.

Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.

Please subscribe to stay tuned to our home cooking videos.

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Thanks for watching!

See you soon.

xoxo
Jamie
on behalf of Spice N' Pans

Ingredients
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This recipe serves 12

3 pieces of pig stomach - cleaned
2kg chicken feet (you can replace this with pork ribs)
brine from 2 cans of button mushrooms
4 chicken stock cube
3 bulbs of garlic (please keep garlic skin)
80 - 100g of white whole pepper
2 cans of button mushrooms