關於 pan roasted sweet potatoes ，我們在網路上蒐集到這些相關的討論、資訊與評價

「我要為我活下去，也代你活下去…」人類
本來就係有物慾既生物，利益永遠往往係向
上游既動力，如果呢個世界人人平等，世界
就會大亂。既然一定要有高低之分，貧者愈貧，
富者愈富既意識形態，點解我唔嘗試努力改變
未來？同樣你對野食只要你有要求，自然食到
好西，所以今日二訪「EL · Dining」，理由
好簡單…有能者居之。👇
-
📌Weekend · Lite Tasting -
♦️S t a r t e r -
▪ Lobster · Tartare Caviar -
▫ 頭盤先黎個「黑魚籽龍蝦·牛油果他他」，
賣相夠哂精緻，成個小蛋糕咁，好特別。
面頭既黑魚籽口感十足，將龍蝦同牛油果
中和油膩感，整體配合得宜。
-
♦️S o u p -
▪ Daily · Soup -
▪ Lemograss Lime · Crab Lobster Bisque - (+48)
▫ 輪到上湯啦，分別同朋友點左「南瓜·忌廉湯」、
「香茅青檸·蟹肉龍蝦濃湯」。前者南瓜味夠重，
入口忌廉幼滑，質感又唔會太"杰"，唔錯；
而後者龍蝦湯非常濃郁，鮮甜到位，
仲有一梳蟹肉，口感豐富。
-
♦️S a l a d -
▪ Daily · Salad -
▫ 今日是日沙律為「田園·沙律」，生菜夠新鮮，
而且醬汁夠開胃，為之後既主菜帶來更多健康元素。
-
♦️e n t r é e -
▪ Hokkaido Scallop Pasta · Zucchini · Sun-Dried
Pomodori Sauce - $198
▫ 主菜方面先黎個「蕃茄乾·香煎北海道帶子·
義大利麵」，佢地既帶子外面煎得帶少少焦香，
裡面肉質相當嫩滑，完全唔乾身；大廚係
帶子面頭加左用金巴利紅椰菜整成既泡沫同
埋蕃茄乾黎增加成個賣相同味道，感覺清新；
而意粉有咬口，唔會太腍，好食。
-
▪ Pan-Fried Duck Breast · Orange Gnocchi
Coconut · Mango Sauce - $218
▫ 第二道要大讚既「香煎鴨胸·香橙薯丸·芒果汁」
比我想像中有驚喜，事關鴨胸外層咬落夠脆口，
完全唔無肥膩感；而且用左鴨肉既肉汁黎做
sauce，感覺好juicy；配搭埋芒果汁、甘荀乾 、
香橙薯丸令成件事更加fresh，層次更豐富。
-
▪ Seasonal · Fish - $238
▫ 第三道「精選季節·時令魚」大廚會按當日最靚
品質既時令魚做主菜，今日就撞正係食我最愛既
比目魚。食落魚肉狀滑彈牙，旁邊配上Wasabi
薯蓉、椰菜花蓉，令質感更加smooth；而sauce
用墨魚汁調味，濃中帶建，相當吸引。
-
▪ Sous Vide Iberico Roasted Green Tea Onion
Sweet Potato Purée - $258
▫ 第四道必定要讚既「慢煮黑毛豬柳·綠茶洋
蔥蓉·甜薯泥」，黑毛豬質感嫩滑又夠厚身，
配搭肉桂甜薯蓉、乾雞髀菇片、綠茶洋蔥蓉，
鹹與甜之間拎到個平衡，好特別；而個醬汁
主要用左豬肉打出黎既肉汁同埋青豆蓉，
令整體層次更分明。
-
▪ Grilled Australian Rib Eye Steak · Daily
Potatoes & Vegetables - $278
▫ 最後呢道「澳洲牛肉眼扒·是日薯菜」顯得
大廚控制火候岩岩好，首先切開色澤粉嫩，
完佺無過熟；牛味亦濃郁，肉質軟腍唔靭，
唔錯；加埋薯菜，整體質素絕對係性價比甚高！
-
♦️D e s s e r t -
▪ Surprise · Tiramisu - (+$158)
▫ 最後share埋佢地最頂級人氣甜品「雪崩·提拉
米蘇」，基本上每日都係售完即止。Staff一抆
開張紙有一個好震撼既雪崩式爆發，完全係
視覺同味道既多重享受！
-
📎 EL · Dining
📍銅鑼灣告士打道230號宇宙商業大廈9樓

Weekends start early with @tablescapesg lavish 9-course Weekend Set ($98 nett) curated by Executive Chef Armando that is meant for 2 but definitely can fill 3-4 pax to the brim.

Highlights include :
Appetizers
❤️ Octopus Salad with celery and a bright lemon dressing
❤️Pan Seared Duck Foie Gras finished with pear william compote and a balsamic gastrique on buttery housebaked brioche
❤️Housemade Beef and Veal Meatballs in Tomato Sauce.
Mains
❤️ Italian Potato Dumpling, Tomato Sauce and Mozzarella
❤️a Josper Oven- baked Fish Fillet with garlic, capers, white wine, cherry tomatoes and black olives
❤️Roast Pork Belly Roulade served with roasted potatoes and grilled vegetables

And not to forget ending the meal on a sweet note with the Chocolate Praline Cake!

Available every Friday to Sunday, 11.30am to 2.30pm, and 6pm to 8.30pm – with one day advance order

•
•
#singapore #yummy #love #sgfood #foodporn #igsg #グルメ #instafood #gourmet #beautifulcuisines #onthetable #sgeatout #cafe #sgeats #f52grams #sgcafe #feedfeed #foodsg #savefnbsg #sgblog #sgpromo #musttry #weekends #desserts #sgrestaurant #sghotel

[香煎蒜味香草鮭魚佐烤薯薯與乾煎抱子甘藍與甜豆莢；本人啤酒：西貢帶回來的Pasteur Street Brewing Company的雙口味啤酒].
Pan-fried Garlicky & Herbal Salmon Fillet with Roasted (Sweet)Potatoes and Fried Brussel Sprouts & Snap Peas; Beer: Pasteur Street Brewing Company from Saigon.
-
大家週日晚安😘
-
敗颱風之賜天氣比較涼，於是久違的鮭魚排餐終於現蹤，不然夏季根本不想煮這種油爆四濺、熱氣烘天的全餐料理😂
-
本日的鮭魚排一如往常速速醃製後煎熟就好，其餘的澱粉副食最先處理，完全靠烤箱烤熟烤軟即可，蔬菜類則是煎主食鮭魚之前就先處理好，等馬鈴薯和地瓜烤好同時，鮭魚也煎好啦～一切在時間掌控之中，完全不會浪費時間。
-
今天最特別的是佐餐的啤酒是前些日子從西貢帶回來的 @pasteurstreetbrewing 的啤酒，他們家的啤酒吧是去越南必訪景點之一，超好喝精釀啤酒真的會讓你念念不忘，我想沒多久甩哥應該會再訪越南只為回味它的美好，西貢萬歲，我超愛胡志明市❤️
-
如果沒有特別生食需求的話，其實我進來都買頂好超市的鮭魚排，價錢合理之外，其品質也有中上程度，無論輪切、無骨菲力或是魚片的選擇都有，我自己最愛買菲力，因為實在方便到不行，隨便煎就超好吃，撒鹽、胡椒就可以了。
-
明天週一又要面對上班的摧殘了，希望大家在今晚好好享受休息的美好時光，祝大家週日晚上愉快囉！
-
明天上班加油喔！Cheers🍻🍻🍻
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-
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#salmon #salmonfillet #panfried #panfriedsalmon #snappeas #brusselsprouts #roastedpotatoes #sweetpotatoes #pasteurstreetbrewing #pasteurstreetbrewingcompany #pasteurstreetbrewingcompany #vietnamesebrewing #啤酒 #晚餐 #instafood #iphonephoto #dinner #foodporn
#tasty #鮭魚 #supper #salmondinner #yum #tastyfood #tastegood #yummy #yumyum #yummyfood #delicious #comfortfood @ Yungho, T'Ai-Pei, Taiwan

｜聖誕食譜 香草烤雞 聖誕唔一定食火雞！｜ Herbs Roasted Chicken
很多人說起聖誕就想到火雞，為食的「Son姐」張慧敏也不例外。不過身處香港如此彈丸之地，並非人人家中都有巨型焗爐，何況多年經驗所得，火雞肉味雖濃，卻總難以「嫩滑」來形容。今次Son姐就為大家帶來一道香草烤雞，香氣四溢之餘肉汁滿瀉，讓大家向身邊人送上冬日幸福滋味，邊個話聖誕一定要食火雞？

這道烤雞製作難度不高，只需按簡單步驟即可順利完成，連盆底蔬菜都只要隨意切件，毋須精準刀法，秘訣只在於雞要肥美新鮮。如何判斷怎樣才算是肥雞？邪惡的肥膏為何會是寶？怎樣才能鎖住肉汁做到皮脆肉嫩，連雞胸都不會「鞋烚烚」？就連香草心水選擇是甚麼，黑白胡椒有何分別，Son姐都統統話你知！

聖誕節幾乎是普天同慶的代名詞，能炮製一頓美味大餐慰勞家人，排排坐共享美食，想想也覺幸福。不過霸氣Son姐都有溫馨提示，要記得食物只是輔助，最重要是和家人、和愛人、和你關心的人一起分享：「嗰份溫暖同感覺，比食物嚟得更重要。」聖誕快樂呀各位！


材料：
肥雞 1隻

盆底配料：
薯仔
洋葱
西芹
番薯
紅蘿蔔
蒜頭
檸檬皮少許

醃雞用材料：
胡椒粒 2茶匙
粗鹽 2茶匙
油 少許
迷迭香
百里香
奧勒岡
香芹

汁料：
檸檬 1個
蜜糖

步驟：
．肥雞切去頭部、雙腳；去掉尾部兩塊肥油，保留雞胸內肥油；去掉內臟雜質，瀝乾水備用。
．準備胡椒、粗鹽，加上迷迭香、百里香、奧勒岡和香芹，拌勻後塗抹肥雞表面和雞隻內部。
注意：預早一天醃製更佳。
．薯仔、洋葱、西芹、番薯、紅蘿蔔隨意切開，不用切太細；蒜頭可剝開。
．全部蔬菜放到焗爐盆上，刨少量檸檬皮加入蔬菜，再將肥雞置於蔬菜上。
．檸檬戳洞，然後塞進雞殼。
．焗爐須預熱至攝氏180度，放進烤雞盆後焗一小時左右。
．將檸橡從雞殼內取出，榨出檸檬汁混和蜜糖，塗上肥雞表面，然後再焗幾分鐘即成。
注意：焗好後宜先將烤雞放涼再切，避免肉汁流失。

Herbs Roasted Chicken

Ingredients:
Fatty whole chicken 1 pc

Ingredients to line roast pan:
Potatoes
Onions
Celery
Sweet potatoes
Carrots
Garlic cloves
Lemon zest Some

Chicken marinade:
Black peppercorn 2 tsp
Coarse salt 2 tsp
Oil Some
Rosemary
Thyme leaves
Oregano
Parsley

Sauce:
Lemon 1 pc
Honey

Steps:
1. Remove head and feet from chicken. Remove the two pieces of fat from tail area. Keep the fat attached to the breast area. Remove all inner organs, clean, drain, and set aside.
2. Combine black peppercorn, coarse salt, oil, rosemary, thyme leaves, oregano, and parsley. Rub the skin and inner cavity of the chicken with the mixture.
Note: Best to let the chicken marinate a day before cooking.
3. Cut potatoes, onions, celery, sweet potatoes, and carrots into pieces, not too small; Garlic cloves peeled.
4. Put all vegetables onto roast pan to line the bottom of pan, add some lemon zest to the vegetables. Place chicken on top of the bed of vegetables.
5. Poke a hole in the lemon and place it in the inner cavity of the chicken.
6. Preheat oven to 180°C, bake chicken for 1 hour.
7. Remove lemon from inner cavity of the chicken, squeeze the lemon juice and mix with honey. Brush mixture on the chicken skin and bake for another few minutes.
Note: After baking, let chicken rest until room temperature before cutting to ensure meat juice does not escape.

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

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#香草烤雞食譜 #son姐食譜 #張慧敏 #聖誕食譜
#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
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ぜひ作ってみてくださいね！

レインボーピザ

5人前

材料：

■生地

黒砂糖 大さじ1

ぬるま湯 240ml

ドライイースト 小さじ2

ビーツピューレ 200g

オリーブオイル 大さじ2

塩 小さじ2

強力粉 500g

■トッピング

ピザソース 400g

モッツァレラチーズ 100g

ミニトマト 400g

オレンジピーマン（角切り） 200g

黄ピーマン（角切り） 200g

ほうれん草（ざく切り） 40g

焼いた紫芋（角切り） 200g

塩 少々

コショウ 少々

オレガノ（乾燥） 小さじ1

バジル 適量

作り方：

1.ボウルに半量のぬるま湯、ブラウンシュガーを加えて混ぜる。ドライイーストを加えて混ぜずに8分ほど置く。

2.ボウルにビーツピューレ、オリーブオイル、塩、小麦粉を2カップ、(1)を加えて混ぜ合わせる。

3.残りのぬるま湯で(1)のボウルをすすぎながら(2)に加え、生地がまとまるまで捏ねる。

4.台に打ち粉（分量外）を振って(3)を置き、弾力が出るまで5分ほど捏ねる。

5.ボウルにオリーブオイルを大さじ1杯ほど塗り、(4)を移して、回転させながら生地全体にオリーブオイルをコーティングする。ラップをかけて室温で1時間ほど置き、2倍に膨らむまで発酵させる。

6.オーブンを260℃に予熱しておく。天板にオリーブオイルを大さじ1杯ほど塗り広げる。

7.台に打ち粉を振って(5)の生地を置き、2等分にする。（片方の生地はラップでしっかり包んで冷凍庫で2週間まで保存可能。）めん棒で長方形になるように平らに伸ばす。

8.生地の上にピザソースを塗り広げ、モッツァレラチーズをまんべんなく散らす。

9.ミニトマト、オレンジピーマン、黄ピーマン、ほうれん草、紫芋を縞模様になるようにトッピングする。

10.塩、コショウ、オレガノを振りかけ、260℃のオーブンで7-10分ほど焼く。

11.仕上げにバジルを散らして、お好みの大きさに切り分けたら、完成！

-------------------------------------------------------------------------------------------
Rainbow Sheet-Pan Pizza
Servings: 5-6

INGREDIENTS
Dough (for 2 pizzas)
1 tablespoon brown sugar
1 cup warm water
2 teaspoons active dry yeast
1 cup pureed beets (about 4-5 small beets, roasted and peeled)
3 tablespoons olive oil, divided
2 teaspoons kosher salt
4-5 cups all-purpose flour

Toppings (for 1 pizza)
1½ tablespoons olive oil
1½ cup pizza sauce
1 cup shredded mozzarella cheese
1 pint cherry tomatoes, halved
1 orange bell pepper, diced
1 yellow bell pepper, diced
1 cup fresh spinach, chopped
1 cup diced and roasted purple sweet potatoes
Salt, to taste
Pepper, to taste
1 teaspoon dried oregano
Sliced fresh basil, for serving

PREPARATION
In a small bowl, combine half of the warm water and the brown sugar.
Add the active dry yeast and let foam without stirring for about 8 minutes.
In a large bowl, combine the pureed beets, 2 tablespoons of olive oil, salt, 2 cups of flour, and the yeast mixture.
Rinse the yeast mixture bowl with the remaining ½ cup warm water to get all the yeast, and pour into the large bowl.
Mix with your hands and gradually add 2-3 cups of flour until the dough comes together in a ball and is not moist to the touch.
Transfer the dough to a floured surface and knead for about 5 minutes, until it becomes smooth and bouncy and does not stick to the surface. Add flour as needed.
Pour the remaining tablespoon of olive oil in a clean large bowl and rub around with your fingers.
Place the dough in the bowl and turn to coat with the oil.
Cover with a kitchen towel or a plastic wrap and let rise for at least 1 hour at room temperature (preferably warm). The dough should double in size.
Preheat the oven to 500°F (260°C).
Grease a nonstick baking sheet with the olive oil.
Place the dough on a floured surface and divide in half.
Save one dough half for later. It will keep in the refrigerator for up to 2 weeks in a bowl covered tightly with plastic wrap.
Using a rolling pin, flatten the remaining ball of dough into a rectangular shape that will approximately fit on the baking sheet.
Transfer the dough to baking sheet and stretch as needed to cover the pan.
Leaving a 1-inch border all around the sides, spread the pizza sauce over the dough and sprinkle with mozzarella.
Add strips of cherry tomatoes, orange bell pepper, yellow bell pepper, spinach, and roasted purple sweet potatoes.
Season with salt, pepper, and oregano.
Bake for 7-10 minutes, until the veggies are tender and the crust is cooked.
Sprinkle with fresh basil, then slice and serve.
Enjoy!

This recipe is in my "Simply Pho" Cookbook https://amzn.to/2vQtSCU
►Ingredients:
1 tofu block, cut into ½ inch (1cm) thick steaks and wrapped in paper towels to remove the moisture
1 cup vegetable oil
1 carrot, julienned
1 teaspoon sugar
1 tablespoon vinegar
2 tablespoon minced scallion (white part only)
2 ounces (57g) dried woodear mushroom, soaked 15 minutes in hot water to rehydrate and cut into ¼ inch (1/2 cm) strips
1 1/2 teaspoon sugar
1 tablespoon vinegar
1 teaspoon mushroom seasoning powder
¼ teaspoon salt
10 scallions, green part kept whole and rinsed
2 sweet potatoes, steamed and cut into sticks in size of French fries
3 ½ ounces (100g) vegan ham, cut into sticks in size of French fries
3 1/2 ounces (100g) fresh herbs like mint, basil and perilla
7 ounces (200g) fresh rice vermicelli
1 pound (450g) mustard greens, rinsed

Sauce
4 tablespoon fermented soy bean sauce (Tương bần, or tương Cự Đà)
4 teaspoon sugar
1 tablespoon peanut butter
½ cup water
4 tablespoon roasted sesame
1 teaspoon minced chili

Directions
1. Fill a frying pan with 1 inch (2.5 cm) of vegetable oil and heat until bubbles appear around a chopstick standing into it (Oil temperature is about 375°F or 180°C).). Gently slide in the tofu steaks and fry till golden brown on both sides. Then remove and place on paper towel to drain off the excess oil. Let cool completely and cut into long sticks to the thickness of ¼ inch (1/2 cm)
2. In a bowl, combine half the julienned carrot with 1 teaspoon sugar and 1 tablespoon vinegar. Mix well and set aside.
3. Heat 2 tablespoon vegetable oil in a wok and sauté half the minced scallions (white part) till golden brown. Add the rest of the carrot and sauté for 1 to 2 minutes until soft. Then add the woodear mushroom, ½ teaspoon each of sugar and mushroom seasoning, and ¼ teaspoon salt. Stir well. Then add the tofu and toss to combine. Take off the heat and let cool.
4. Bring a saucepan of water to a rolling boil. Quickly blanch the green part of scallions for 30 seconds or until wilted. Transfer to a large bowl filled with ice water to stop the cooking process and maintain the green color. Drain and set aside
5. Arrange all fillings ready at the rolling station: the stir-fry, sweet potatoes, fresh herbs, vegan ham and rice vermicelli. Remove the thick part of the mustard leaf stems. Place one leaf on a flat surface witht the dark side facing down. Place a bit of each filling ingredient on top and roll it up. Use one leaf of the blanched scallion as a string to tie up the roll nicely. Repeat until finish. Place the rolls parallel to each other and trim off the rim to make them even in size.
6. To make the sauce, heat 1 tablespoon vegetable oil in a small saucepan and sauté the rest of the minced scallion (white part) till fragrant. Add the fermented soy bean sauce, sugar, peanut butter and water. Stir well and simmer for 1 to 2 minutes until smooth and thickened. Transfer to a serving bowl. Add the roasted sesame and mix well. Top with the minced chili for more heat and color.

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