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

@PHOLFOODMAFIA
Pholfoodmafia+ 29 November 2020
รายการพลพรรคนักปรุง 29 พฤศจิกายน สอนทำอาหาร

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#เกี๊ยวกรอบเปิดหน้า
?? เกี๊ยวกรอบในรูปแบบตัวไส้แยกเสิร์ฟมากับแป้งเกี๊ยวทอดกรอบ
ทำให้แผ่นกรอบไม่แฉะแม้ว่าทิ้งไว้นาน??? แถมตักไส้ใส่ลงไปได้มากกว่าอีกด้วย
เพื่อนถ้าอยากได้สูตรเข้าไปดูได้ที่ลิงก์นี้
https://bit.ly/3fCI4Yx

? ใครที่สนใจสั่งซื้อน้ำมันรำข้าว
สามารถช้อปออนไลน์ได้ที่ shopee
https://shopee.prf.hn/l/7JP0qgW

Open-Face Fried Wontons
A deconstructed fried wonton with an ample amount of filling which will not go soggy during the delicious moment.
Link for the Open-Face Fried Wontons
https://bit.ly/3fCI4Yx

#pholfoodmafianetwork #pholfoodmafia #wonton #appetizer #starter #เกี๊ยวกรอบ

For English recipes, please go to the respective video's description on the link below
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Pholfoodmafia+ 29 November 2020
รายการพลพรรคนักปรุง 29 พฤศจิกายน สอนทำอาหาร

พาสต้าผัดมันกุ้ง Pasta in Prawn Fat Sauce
https://youtu.be/0iUrOv5bitM

ผัดบะหมี่กึ่งสำเร็จรูปเซนต์คาเบรียล
Saint Gabriel's Instant Noodle
https://youtu.be/n6WujMftTx4

เกี๊ยวกรอบเปิดหน้า Open-Face Fried Wontons
https://youtu.be/2NIETSVBPgI

พุดดิ้งวานิลลา Vanilla Pudding
https://youtu.be/ibIEnbkwIFQ

Thank you for watching!

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How to make Oyster Udon Noodle with Starchy Thick Egg Sauce.

This time, I am going to make Oyster Udon Noodle.
It goes on sale for a limited period from Marukame Udon.
I had it and I loved it, so I decided to reproduce it in my own way.

Visit version：https://youtu.be/_G9ADqVCJdY

Serious Series⑱：Shrimp Wonton Ramen♪⇒https://youtu.be/jHrgn_H_BQQ
Serious Series⑳：Jumbo Fried Oyster⇒https://youtu.be/iC0tY5fFj6c


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Recicpe in Japanese：https://cookpad.com/recipe/5430522
The report in my blog：https://ameblo.jp/cooking-s-papa/entry-12432061753.html

●Ingredients(for 1 serving)
100 g oyster
1 egg
some Kujo-Negi
some white leek
some grated ginger
1 portion udon noodle
350 ml dashi stock
1 tbsp sake
2 tbsp mirin
2 tbsp light soy sauce
　1/2 tsp salt
some potato starch mixture

●Thick Dashi Stock.(for 1500 ml)
1800 ml water
10 g giant kelp
30 g Ago
20 g thick bonito flak
20 g dried mackerels and sardine flake

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Twitter: http://twitter.com/s_papa777
Blog: http://ameblo.jp/cooking-s-papa/

牡蠣づくし玉子あんかけうどんの作り方の動画です
丸亀製麺の期間限定メニューを本気で再現してみました！
うどんは手打ちです！

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I would appreciate it if you could add subtitles or title & description for this video!
http://www.youtube.com/timedtext_video?ref=share&v=KzpbaykGgns
Thank you for your support!

BGM：☆(Star): https://www.youtube.com/watch?v=wVI98i6vigc
http://commons.nicovideo.jp/material/nc151
Composition/performance ：igrek-U　　　　　
http://www.youtube.com/user/igrek2U?feature

#丸亀製麺#牡蠣づくし玉子あんかけ#料理動画#クッキングSパパ#人形町

Bak chor mee or minced pork noodles is a popular lunch or dinner choice in Singapore. Although this bowl of noodles seems rather simple, it has wowed the palates of the World Street Food Congress judges in 2017. 14 dishes from Singapore were voted as part of the top 50 dishes from around the world and Bak Chor Mee is one of them. Woohooz! You can get both soup and dry version in Singapore. The dry version is simply noodles tossed with some sambal chilli as well as vinegar and other contiments. In this video, Roland cooked the soup version inspired by our favourite Bak Chor Mee stall in Singapore located at Blk 85 Fengshan Market (Bedok North).

Refer to the ingredient list below or go to our website here http://spicenpans.com/bak-chor-mee/ for your easy reference.

We would like to give special thanks to La Gourmet for letting us try out their high quality cast iron wok. We also used a non-stick mini pot from Greenpan in the video . If you like to buy them, you can go to any of the major department stores in Singapore such as Isetan, Robinsons, BHG, OG, Metro or Tangs.

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:
Serves 10

For soup stock - boil & simmer for 2 hours
-----
3 pieces of pork bones - blanched
300g of ikan bilis (dried anchovies) (toast at 180C for 30mins)
5L of water
3 pieces of dried sole fish (air-fried or toasted)
12g of rock sugar
2 teaspoons of salt

For wontons
-----
about 30 pieces of wonton skin
250g of minced streaky pork
2 tablespoons of low sodium light soy sauce
1 tablespoon of sesame oil
1/2 tablespoon of dried sole fish powder
A few dashes of grounded white pepper

For the minced meat (to be added to the soup)
-----
500g of minced streaky pork
A few dashes of grounded white pepper
2 tablespoons of low sodium light soy sauce
1/3 cup of water

For crispy lard & lard oil
-----
1kg of lard
1 teaspoon of salt

For crispy garlic oil
-----
Some lard oil
3 bulbs of garlic - minced

Other ingredients to complete the dish
-----
Chinese egg noodles (1 handful of noodles for 1 person)
Chinese pork balls
Spring onion
Chinese parsley
Chilli padi