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29-year-old female hawker opens Ah Five Hainanese Chicken Rice / Fried rice / Porridge. Her father is the founder of Five Star Chicken Rice
Read more: https://www.misstamchiak.com/ah-five-hainanese-chicken-rice/
HK Style Hotpot on rainy evening is da bomb! 🤩🤩
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Savouring aromatic & fresh Hong Kong Style chicken hotpot with fish maw, handmade truffle shrimp dumplings, scallop porridge, and more. Oh yes! the set also comes with snowskin mooncakes too. Btw, tomorrow is Malaysia Day! Enjoy... 😍😍
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鲜记香港火锅 XianJi Hong Kong Hotpot
#hongkonghotpot #hongkong #hotpot #xianjihongkonhhotpot #kellyeats
@the_gelinaz HK edition was 🔥🔥🔥
The Gelinaz grand shuffle happens once a year, where chefs swap kitchens for one day only. This year was a little different due to the pandemic, and chefs swapped recipes instead. In Hong Kong, seven chefs teamed up to recreate eight recipes from a restaurant that was kept anonymous so that chefs could reinterpret the recipes to their own liking and guests would have fun guessing. 🧐
At the end of the evening, it was revealed that the recipes belong to a chef in Ghana named Selassie Atadika of Midunu, a nomadic dining concept featuring what Selassie calls New African Cuisine.
To bring this meal to life, the chefs involved worked with the @africacenterhk as cultural and culinary advisors.
Swipe through to see what went down!
👉 Cape Malay Curry (pictured) — This coconut curry utilizes jackfruit seeds inspired by the Cape Malay Cuisine of South Africa. Chef Menex Cheung made his own version by cooking the chicken inside the jackfruit, setting the entire exterior of the jackfruit on fire.
👉 Chichinga — This dish highlights suya/chichinga seasoning used by the nomadic communities, particularly the Hausa who move their cattle from West Africa to Darfur, Sudan. Here we have shiitake mushrooms seasoned with suya and finished with lardo.
👉 Snails — The snails were paired with a spiced broth, eggplant, and okra which are common ingredients found in soups found in Ghana and Nigeria.
👉 Barley — The inspiration behind this dish is a savory porridge that pays homage to the flavors of Ethiopia and Eritrea, such as spiced butter, honey, basil, niter kibbeh (clarified butter), kolo (roasted barley), and teff. On top, the team added lobster to pair with the barley.
さいぼし はびきの屋台
Contents
0:00 Takawasi station 近鉄南大阪線 高鷲駅
0:23 Restaurant exterior お店外観
0:52 What is "Saiboshi"? 「さいぼし」とは
1:42 Menyu メニュー
4:34 Eat Saiboshi 「さいぼし」実食
5:28 Eat "Habikino Gyoza" ばびきの餃子 実食
6:21 Eat "Yatai spicy chicken" 屋台スパイシーチキン 実食
7:05 Eat "Basashi-yukhoe" (horse meat sashimi) 馬刺しユッケ 実食
8:04 Eat Smoked beef tongue 牛タンの燻製 実食
8:48 Cook Kasu-Udon かす屋台うどん 調理
9:55 Eat Kasu-Udon かす屋台うどん 実食
11:22 Cook Kasu-Zosui(rice porridge) シメ雑炊セット 調理
12:05 Eat Kasu-Zosui(rice porridge) シメ雑炊セット 実食
14:00 Takawasi station 近鉄南大阪線 高鷲駅
Related Videos
West Japan's local food "Saiboshi" July 21st, 2021
https://www.youtube.com/watch?v=d3WGDCpFzlg&t=785s
Map
https://goo.gl/maps/tAiRJsHGaa3HfBe87
Business hours
11:00-21:00
Regular holiday
Monday
#Osaka#Udon#Japan#Food#street#Kyoto#Kobe#Tokyo#Burabura#Cooking#はびきの屋台#さいぼし
⬇️⬇️English recipe follows⬇️⬇️
鮑魚雞粥
材料：
新鮮鮑魚8隻
急凍雞扒2塊
白米3／4膠嘜
程序：
1. 大火在煲內煲滾清水1升。
2. 白米，清水浸5分鐘。
3. 雞扒，清水解凍。
4. 鮑魚，用不鏽鋼羹，從它的嘴刮出鮑魚肉，然後除去內臟。
5. 水已煲滾，加入白米，大火滾起，繼續攪拌，避免黐底。
6. 粥滾起後，轉慢火，放一雙筷子在煲上留一條縫隙，避免滾瀉。
7. 鮑魚肉，加入生粉1湯匙，捽乾淨，清水沖洗乾淨，擎乾水。
8. 雞扒已解凍，倒去水分，用粗鹽1湯匙乸15分鐘，清水沖洗乾淨，擎乾水，用廚紙索乾。
9. 雞扒，切去脂肪，切粒。
10. 雞粒，加入調味料：
a. 胡椒粉半茶匙
b. 雞汁半湯匙
c. 生粉1／4茶匙
撈勻。
11. 粥已煮成稀飯，加入滾水至適當稠厚度，攪勻。
12. 粥已滾起，加入雞肉，轉大火至再滾起，放鮑魚，再煮2分鐘。
13. 完成，倒入大碗內，可享用。
Abalone chicken porridge
Ingredients:
Fresh abalone 8 Nos.
Frozen chicken steak 2 Nos.
Plain rice 3/4 measure cup
Steps:
1. Heat up water 1L at high flame in pot.
2. Plain rice, soak in tap water for 5 minutes.
3. Chicken steak, defrost in tap water.
4. Abalone, get the flesh with a stainless steel spoon. Remove the intestines afterwards.
5. Water boils up, add in plain rice. Boil it up at high flame. Continue stirring.
6. Turn to low flame after boils up. Put a pair chopsticks between the pot and its lid avoiding boil over.
7. Flesh of abalone, add in tapioca starch 1 tbsp, rub until it is clean. Rinse thoroughly. Drain.
8. Chicken steak has been defrosted, pour away water. Season with cooking salt 1 tbsp for 15 minutes. Rinse thoroughly. Drain. Dry with kitchen towels.
9. Chicken steak, cut off the fat. Dice it.
10. Season the chicken:
a. Pepper 0.5 tsp
b. Chicken sauce 0.5 tbsp
c. Tapioca starch 1/4 tsp
Mix well.
11. Porridge has been cooked in form of congee. Add in appropriate amount of water to a suitable thickness. Mix well.
12. Porridge boils up, add in chicken. Turn to high flame until boils up again. Put abalone, boil for 2 minutes more.
13. Complete. Pour into a big bowl. Serve.
鮑魚(系列)播放清單
https://youtube.com/playlist?list=PLkU_SdeTtB_T6_zW7GVSunjdENYpRA_n8
?這系列全部影片都有中英文翻譯
?粥(系列)播放清單https://www.youtube.com/playlist?list=PLkU_SdeTtB_QO1E1-54bC0PXyvxNKuPj1
?這系列全部影片都有中英文翻譯
Abalone Chicken Congee?Homely, Luxurious & Affordable?The Ultimate Comfort Food❗
生滾鮑魚雞粥
家居味道平價豪華版
終極心靈美食
Abalone Chicken Congee
This is a recipe for Tori Zosui (chicken rice porridge), which can be made using only a rice cooker, by simply cutting the ingredients, adding them, and switching on. And there are only two seasonings. It's a simple recipe that makes a very tasty chicken rice porridge. The chicken comes out so tender that you can cut it with a spoon.My daughter is wearing braces, so this is a great meal for when she has a toothache. It can also be frozen and stored.
*Recipe* (for 3 servings)
1.1 chicken thigh (300g), cut into bite-sized pieces.
2.Finely chop 1 clove of garlic, 1 clove of ginger, and 1/3 of a white onion (about 30g).
3.Put 1 cup (150g) of washed rice into the inner pot of a rice cooker.
4.Add 1 tablespoon sake and 3 and 1/3 tablespoons white dashi (Japanese soup stock).
5.Add (1) and (2).
6.Add water up to the level of 1 cup porridge.
7.Crack in 3 eggs.
8.Place the inner pot in the rice cooker and turn on the rice cooker. Now all you have to do is wait.
9.Done. Sprinkle with green onions, if you like. It's good.
材料を切って入れてスイッチを押すだけでできる、炊飯器だけでできるとり粥のレシピです。しかも調味料は2つだけ。シンプルなレシピですごくおいしいとり粥ができます。鶏肉がスプーンで切れるほど柔らかく炊き上がります。娘が歯列矯正中なので歯が痛い時用メシとして活躍してくれています。冷凍保存もできます。
*レシピ*（3人前）
１．とりもも肉 1枚（300g）を一口大に切る。
２．ニンニク 1かけ、生姜 1かけ、白ネギ 1/3本（30g程度）はみじん切りにする。
３．炊飯器の内釜に洗米したお米 1合（150g）を入れる。
４．酒 大さじ 1、白だし 大さじ 3と1/3を入れる。
５．（1）と（2）を入れる。
６．水を1合のおかゆの線まで入れる。
７．卵 3個を割り入れる。
８．炊飯器に内釜をセットし、スイッチを入れる。あとは待つだけ。
９．でけた。お好みで青ねぎなどを散らす。うまい。
#炊飯器レシピ #生卵 #生米 #生鶏 #調味料 #porridge #recipe #ricecooker
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