關於 dry noodle sauce ，我們在網路上蒐集到這些相關的討論、資訊與評價

Banting Traditional Noodles is something I get when I’m craving for comfort food, or some piping hot soup on a rainy day. They make almost everything by hand themselves! This means the chillis, noodles, fried shallots and ikan bilis are all done or fried by them right at the stall.

Their specialty is the Hot & Spicy Handmade Noodles, a dry KL-style pan mee that exploded in popularity recently. Each bowl is topped with an egg, fried fish bean curd, meatballs, anchovies, braised minced meat, and of course, the special chilli. The ratio of sauce to noodle was perfect, and each strand was coated with the wonderful sweet and spicy goodness.

Address: 223 River Valley Road Singapore 238281
Read more: https://www.misstamchiak.com/banting-traditional-cuisine/

YouTube版本請看：
https://youtu.be/DhD2J4OGYiY

盆菜可说是最近几年新年必不可少的一样佳餚，
但是很多地方的盆菜内容都是千篇一律。

今天介绍 Ying Ker Lou 迎客楼的盆菜，他们将客家菜餚加入到盆菜裡，让他们的盆菜与众不同。

点击影片来看看迎客楼的盆菜跟其他盆菜有什么不一样吧！

======================

🧧客家鲍鱼海参带子盆菜🧧
Penchai Ingredients :
1️⃣ 黄牙白 (Chinese Cabbage)
2️⃣ 香菰 (Mushroom)
3️⃣ 自制面 (Homemade Noodle)
4️⃣ 客家酿蚝士( Hakka Style Stuffed Dry Oyster)
5️⃣ 客家炸肉焖木耳 (Hakka Style Braised Pork Belly with Black Fungus)
6️⃣ 东江焖酿豆腐卜(“Dong Jiang” Style Stuffed Bean Curd )
7️⃣ 花凋干炒大明虾 (Stir Fried Prawns with Hua Diao Wine)
8️⃣ 客家盐焗鸡 (Salted Baked Kampong Chicken)
9️⃣ 鲍鱼烩海参 (Braised Sea Cucumber with Abalone Sauce)
1️⃣0️⃣ 带子 (Scallop)
1️⃣1️⃣ 十头鲍鱼(Braised Abalone)
即日起接受预订《冷冻客家鲍鱼海参带子盆菜》!特别优惠截止至2021/02/05
（All prices are subject to 6% sst）
（小2-3person）RM328+ 20%优惠RM262.40+
（中4-5person）RM588+ 20%优惠RM470.40+
（大8-10person)RM988+ 20%优惠RM790.40+

📲 Shopee store : https://shopee.com.my/yd_z2i62nm
📲 Lazada store : https://www.lazada.com.my/shop/ying-ker-lou-hakka-cuisine-sb

#迎客楼 #盆菜 #北西八地

No matter what time of the day you visit Guan Kee Fried Kway Teow, you will always see a long queue. Be prepared to wait around 45 minutes for your plate of char kway teow. What sets him apart from other hawkers is that he fries each portion individually. After frying up a huge batch, he will divide them into separate plates for further frying. This ensures that each plate gets enough ingredients and equal attention to quality. The noodles were flavourful and packed with wok hei. I would’ve like a tad more sweet sauce though. The darker the better — my personal motto. ⁣
⁣
The noodles were “wet” enough to eat comfortably for a dry noodle dish, which earned a stamp of approval from me. This char kway teow was LOADED with lots of crispy lard, cockles, lap cheong, fishcake, and other ingredients. The amount of lard inside explained why the char kway teow was so fragrant!⁣
⁣
Read more at:⁣
https://www.misstamchiak.com/guan-kee-fried-kway-teow/
⁣
Guan Kee Fried Kway Teow⁣
Address: 20 Ghim Moh Rd #01-19, Singapore 270020⁣
Opens only on Wednesday & Saturday.⁣
⁣
✅ Get first dibs on our food recommendations the very moment it gets published on our website - join us on our Telegram group: https://t.me/misstamchiak⁣
⁣
🎧 Listen to our podcast at https://www.misstamchiak.com/podcast-chiak-podcast/! We are on Spotify and Apple Podcasts too!

夏野菜をたくさん使った南蛮漬けのレシピをご紹介します！
6種類の夏野菜と、さらに鶏むね肉を加えてボリュームを出しました。
素揚げすることによって鮮やかになり、栄養価が上がり、甘味も増して一石二鳥♪
たくさん作ってひと晩冷やしてから食べると、味が染み込んで美味しさが増します！
ぜひ、作ってみてくださいね。

夏野菜と鶏むね肉の南蛮漬け
2人分

材料：
鶏むね肉　1枚
塩　少々
コショウ　少々
米粉　大さじ2

玉ねぎ　1/4個
なす　2本
ズッキーニ　1/3本
パプリカ赤/黄　1/4個ずつ
オクラ　3本
ピーマン　2個

Aめんつゆ（2倍濃縮）1/4カップ
A水　1/2カップ
A酢　1/2カップ
A砂糖　大さじ3
Aしょうゆ　大さじ1
A輪切り唐辛子　少々

揚げ油　適量

作り方：
1.なすはヘタを取って乱切り、オクラはヘタを取り斜め半分に切り、パプリカ細切り、ピーマンは一口大に切る。

2.玉ねぎは薄くスライスし、ズッキーニは輪切りにして、Aを混ぜ合わせたボウルに一緒に入れる。

3.鶏むね肉は水気を拭き取り、そぎ切りにして塩、コショウ、米粉をまぶす。

4.揚げ油を170℃に熱し、(1)を素揚げし、（しっかり水気を拭くことでハネを防ぎます）揚げ終わったら(3)を揚げる。

5.(4)を熱いうちに(2)に漬け込み、冷蔵庫で冷やし、お好みで一晩漬けたら完成！

---

Nanban Pickles of Summer Vegetables and Chicken
Servings: 2

INGREDIENTS
1 chicken breast
Some salt and pepper
2 tablespoon rice flour

1/4 onion
2 eggplants
1/3 zucchini
3 okra
2 green pepper
1/4 red and yellow bell pepper

A
1/4 cup noodle soup base (2 times concentrated)
1/2 cup water
1/2 cup vineger
3 tablespoon sugar
1 tablespoon soy sauce
Some chopped chili peppers

Some oil for frying

PREPARATION
1. Remove the stem off eggplants and okra. Cut eggplants into small pieces. Cut okura into halves. Slice red and yellow bell peppers. Cut green pepper into bite-sized pieces.

2. Mix all ingredients in a bowl. Slice onion thinly and cut zucchini. Marinate them in the bowl.

3. Pat dry the chicken with a paper towel and cut into small pieces. Season with salt and pepper and coat with rice flour.

4. Heat oil to 170°C (338°F). Deep-fry all vegetables (1) first, then the chicken (3). *Make sure to pat dry all vegetables.

5. Put all fried vegetables and the chicken in the bowl (2) while hot. Leave it in the refrigerator overnight.

6. Enjoy!

#TastyJapan

#レシピ

MUSIC
Licensed via Audio Network

【人気の悪魔のタレシリーズ】
◆第一弾『悪魔の半熟煮卵』のレシピ
⇒https://youtu.be/u9DWXhL5lxM
◆第二弾『悪魔のシャキシャキ葱』のレシピ
https://youtu.be/RS5wcBKcJhc

◆こっタソ動物園チャンネル
新しいチャンネルです！こちらもおヒマな時にどぞ。
⇒https://www.youtube.com/c/こっタソ動物園-kottasoanimals

ご視聴ありがとうございます。
Thank you for watching
I want to deliver delicious Japanese-food recipes to the world

【材料】(保存期間：冷蔵で約5日くらい、冷凍で約1ヶ月くらい)
●きゅうり：4本（6本くらい漬けてもぜんぜん大丈夫！）
●にんにく：2片
●生姜：ニンニクと同じくらい（生姜大好きな方はたっぷりで！）
●大葉：5枚
●ごま油
●醤油：大さじ4
●お酒：大さじ2
●みりん：大さじ2
●酢：大さじ1
●めんつゆ（3倍～4倍濃縮）：大さじ1/2（和風だしが入っているものであれば何でもOK！白だし、ほんだし等）
●干し椎茸：1個（無くても十分美味しいよ♪）
●砂糖：大さじ1
●豆板醤：小さじ1/2（コチュジャンでもOK）
●塩こんぶ：小さじ1
●唐辛子
●炒り胡麻
※もっと辛くしたい方はお好みで唐辛子粉、豆板醤をもっと追加してもOK（最後にごま油を少し足しても美味しいよ）
※きゅうりの水分がかなり無くなってるので漬けダレはきゅうりが浸かればもっと漬けても大丈夫ですし二度漬けもOKです（二度漬けする場合はもう一度熱してあげて下さい）
※保存期間は約5日となっているんですけど安心して食べられる保存期間なので毎回清潔にしていればもっと保存出来ますよ。
※必ず晴れている日に干してあげて下さい。これからもっと暑くなると更に短い時間で大丈夫になると思うので6時間くらいで一度確認してみてね♪
-------------------------------------------------------
超超大好評の悪魔のタレシリーズ第3弾！
今回はみんな大好ききゅうりのキューちゃんを超える
僕の最高傑作『悪魔のバリバリきゅうり』を作りました。
干す事によってきゅうりの皮がしわしわになり
生で作るキュウリ漬けには絶対出せない弾力と歯ごたえある食感が生まれます。
パリパリよりも上のバリバリっていう感じで
これがきゅうりのキューちゃんの食感にとっても似てます♪
そんな干したきゅうりを悪魔のタレに漬けるともうマジでヤバイ…
食べれば食べるほどハマる…箸が止まらない…悪魔的旨さと食感になります！！🤤
正直、きゅうりのキューちゃんに負けない自信あります👍
干して漬けるだけ！！時間は少しかかりますが
ほぼほったらかしで出来るとっても簡単なレシピになってます。
あと少ない調味料でめっちゃ漬けられるのも超嬉しい♪
是非一度、この最高の食感とやみつきな味を試してみて下さい。

[Ingredients] (Preservation period: about 5 days refrigerated)
● Cucumbers: 4 (you can pickle about 6 cucumbers!)
● Garlic: 2 cloves
● Ginger: about the same amount as garlic (if you love ginger, use a lot!)
● Shiso leaves: 5
● Sesame oil
● Soy sauce: 4 tablespoons
● Sake: 2 tablespoons
● Mirin: 2 tablespoons
● Vinegar: 1 tablespoon
● Noodle soup (3-4x concentrated): 1/2 tablespoon (anything with
Japanese soup stock is fine! White soup stock, Fish Stock, etc)
● Dried shiitake mushrooms: 1 (It's delicious without them)
● Sugar: 1 tablespoon
● Dou ban jiang: 1/2 teaspoon (Gochujang is also fine)
● Seasoned seaweed: 1 teaspoon
● Chili pepper
● Roasted sesame seeds
※ If you want to make it spicier, you can add more chili powder and
soybean paste to your taste (adding a little sesame oil at the end is
also delicious)
※ The water content of the cucumbers is pretty much gone, so you can
soak more cucumbers in the pickling sauce, or you can pickle them
twice (If you want to pickle them twice, heat them up again.)
※ The preservation period is about 5 days, but it's a safe period, so
you can store them longer if you keep them clean every time.
※ Be sure to dry them on a sunny day. If it gets hotter from now on,
it will be okay to dry it for a shorter period of time, so check it
out after about 6 hours ♪
-------------------------------------------------------
This is the third recipe of the very popular Devil's Sauce series!
This time, I made my masterpiece, "Devil's Sun Dried Chewy Cucumber,"
which surpasses everyone's favorite, commercially prepared pickled
cucumbers "Cucumber Cu-chan"
By drying the cucumbers, the skin of the cucumbers becomes wrinkled,
giving them an elastic and crunchy texture that you can never get from
fresh pickled cucumbers.
The texture is more crunchy than crispy, which is very similar to the
texture of Cucumber Cu-chan.
When you dip these dried cucumbers in the devil's sauce, it's really good...
The more you eat it, the more addicted you will become... you won't be
able to stop eating it... it has a devilish taste and texture!
Honestly, I'm confident that it's as good as commercially prepared
pickled cucumbers!
Just dry and pickle! It takes a little time, but it's a very easy
recipe that you can almost leave alone.
I'm also very happy that it can be pickled with very little seasoning ♪
This is a very easy recipe that takes a little time, but can be left alone.

●Instagram
⇒https://www.instagram.com/kossarishuntaso/
●twitter
⇒https://twitter.com/kottaso_recipe
●連絡先
⇒kossarisyuntaso@gmail.com

#こっタソの自由気ままに #悪魔のバリバリきゅうり #干しきゅうり #きゅうりのキューちゃん #悪魔のシャキシャキ葱 #DevilsCrunchyLeek #和えるだけ #悪魔のねぎ #Leek #DevilsSauce #漬けるだけ #超やべぇキュウリ #きゅうりの1/2本漬け #きゅうりの一本漬け #超やべぇ野菜漬け #やみつき野菜 #きゅうり浅漬け #Cucumber #JapanesePickles #長ネギレシピ #アリシン #免疫力アップ #九条ネギ #悪魔の半熟煮卵 #味玉 #悪魔のナムル #悪魔のたれ #和食 #低糖質おつまみ #糖質制限レシピ #ヤセ筋 #低糖質レシピ #ヘルシー #ダイエットレシピ #激痩せ #糖質制限レシピ #ロカボレシピ #dietfood #lowcarbdiet #dietrecipe #晩ごはんレシピ #ご飯泥棒 #おかず #極上レシピ #ワンパンレシピ #時短レシピ #おうちごはん #至福の料理 #ご飯のお供 #太らないレシピ #やみつきレシピ #酒のつまみ #簡単つまみ #こっタソレシピ #男飯レシピ #mukbang #먹방 #男子ごはん #HomeCooking #StayHome #大食い #男ウケ料理 #晩酌 #自炊 #酒の肴 #簡単レシピ #弁当 #作り置き #Bento #recipesfordinner #マツコの知らない世界 #WithMe #Eazyrecipe #モッパン #から揚げ #唯一無二の絶品レシピ #こっタソ動物園

Depending on where you are residing, some of you may know this as Beef Chow Fun, Beef Hor Fun, Dry Beef Ho Fun or Stir Fried Beef Rice Noodles. This is a classic Cantonese dish comprising of rice noodles stir fried with marinated sliced beef and some other simple ingredients.

See the ingredient list below for your easy reference.

Hope you can recreate this yummy recipe in the comfort of your home. Happy cooking!

Thanks for dropping by our channel. Please subscribe to stay tuned to our home cooking videos.

Stalk us!
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Chat with us! info@spicenpans.com

Thanks for watching!
See you soon.
------------------


Beef Chow Fun 干炒牛河
Ingredients:
Serves 3
-------
Marinated beef
-----
220g chuck tender (sliced thinly against the grain)
2 tablespoons water
1 tablespoon oyster sauce
2 tablespoons light soy sauce
1 teaspoon sugar
A few dashes of white pepper
1.5 tablespoon cornflour (cornstarch)
1 tablespoon cooking oil

Other ingredients
-----
500g fresh rice noodles (ho fun / hor fun / he fen)
70g beansprouts
1 red onion (sliced)
1 tablespoon oyster sauce
2 tablespoons light soy sauce (or fish sauce)
2 tablespoons premium dark soy sauce
40g chives
1 stalk of spring onion

===
Don't know where to get the ingredients or don't know how they look like? See the links below.
Oyster sauce https://amzn.to/3bBQfE7
Light soy sauce https://amzn.to/3dBZuBY
Premium dark soy sauce https://amzn.to/2R9jozg
Grounded white pepper https://amzn.to/2Pr9YOa
Cornflour/cornstarch https://amzn.to/33x5U2L
Rice bran oil (used as cooking oil) https://amzn.to/2RM8Zt2

----------
Looking for similar cooking equipment like the one we used in the video? These might interest you:
Granite pan (used for blanching) https://amzn.to/33wprQO or https://amzn.to/2V5v9oT
Buy the exact set in Singapore: https://heyhommies.com/product/la-gourmet-shogun-twister-family-set/
-------------
Filming equipment: iPhone 11 Pro Max (Get from Amazon https://amzn.to/3eA24tz)

Microphone: Sennheiser AVX digital wireless microphone system

Get Sennheiser wireless microphone in Singapore: https://singapore.sennheiser.com/products/avx-mke2-set-3-uk?_pos=2&_sid=adb86a9d8&_ss=r

Get Sennheiser wireless microphone from Amazon: https://amzn.to/2NILqMR
-----------------------------------
If you like this recipe, you might like these too:

Braised Beef Noodles 红烧牛肉面 (Multi-cooker / Pressure cooker Recipe)
https://youtu.be/bjn_AOkcpVk

Amazingly Tender! Chinese Beef with Ginger & Spring Onion 姜葱牛肉
https://youtu.be/EfRpZ3GnvBM

Authentic Hong Kong Style Chow Mein Recipe 豉油皇炒面 Cantonese Soy Sauce Fried Noodles
https://youtu.be/AiIwtzGcUM0
-----------------------------------
Disclaimer: Spice N' Pans is not related to these products and cannot guarantee the quality of the products in the links provided. Links are provided here for your convenience. We can only stand by the brands of the products we used in the video and we highly recommend you to buy them. Even then, preference can be subjective. Please buy at your own risk. Some of the links provided here may be affiliated. These links are important as they help to fund this channel so that we can continue to give you more recipes. Cheers!