關於 hei stock ，我們在網路上蒐集到這些相關的討論、資訊與評價

*10% DISCOUNT TILL 11 FEB* Herald in the new year with Carlton Hotel Singapore Wah Lok Cantonese Restaurant’s luxurious set menus, featuring Steamed Live Soon Hock, Pan-fried Hokkaido Scallop, and Wah Lok’s signature Alaskan Crab Lo Hei.

Longevity Poon Choi is a popular takeaway dish that gets swept off the shelves quickly every year. Look forward to an elaborate set up of three layers of premium ingredients such as whole abalones, sea cucumber, scallops and dried oysters simmered in a superior stock.

Other takeaway highlights include the brand new Truffle Abalone Lo Hei, Buddha Jump Over the Wall and Roast Duck which are available from now to 26 February 2021.

Enjoy an early bird discount of 10% off Chinese New Year goodies and takeaway dishes from now to 11 February 2021. Online purchases are available at www.signatures.carltonhotel.sg or call 6311 8188 for dine-in reservations.

Went to East Village last night to eat Ah Ching Claypot Rice. Realised they have opened a new Zi-Char stall next door called 家园 and they recommended us to try hokkien mee. Pretty good, the wok hei fried noodles are infused with rich prawn stock and served with sambal belachan. I will go back soon to try other dishes!

房疫不防疫。

//For Neon Yiu Ching-hei, a member of land concern group Liber Research Community, the outbreak of Covid-19 has highlighted how building conditions affect the poorest households in the city, who are living and quarantining themselves in subdivided units.

“The government thinks that increasing the housing supply will solve the subdivided flat issue, but the supply-oriented direction of the government has led to the deterioration of housing conditions in Hong Kong and that particularly strikes poor households in Hong Kong,”

Yiu says. “I think now is a time to rethink Hong Kong’s housing policy to focus more on improving the housing conditions of the existing stock.”

The noodles soaking the rich prawn stock, the whiff of wok hei in the air, the spicy sambal belachan at the side… That’s what you’ll find at Xiao Di Fried Prawn Noodle. Read more: https://www.misstamchiak.com/xiao-di

You don’t have to be wealthy to eat healthy! Tantalise your tastebuds with Papa Chong's Nonya Curry-Infused Patties and Brown Rice Porridge, as he shows lovable host Pornsak how to prepare delicious and healthy meals affordably!

Guests:
Pornsak's Instagram - https://instagram.com/pornsakp/
Pornsak's Facebook -
https://facebook.com/pornsakpornsakpornsak/

Special Thanks:
Health Promotion Board

Venue Sponsor:
The Eureka Cooking Lab

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Nonya Curry-Infused Patties

Preparation Time: ~ 15 minutes
Cooking Time: ~ 20 minutes
Total Duration: ~ 35 minutes
Serving Size: 3-4 Pax
Total Cost: about $14.90
Cost Per serving: about $3.70

Ingredients Quantity
1) Lean minced meat - 350g
2) Prawns, diced - 150g
3) Nonya curry paste - 80g
4) Egg - 1
5) Onion, diced - ½
6) Basil leaves, chopped - 50g
7) Kaffir lime leaves, finely chopped - 3
8) Canola oil - 1 tbsp

Seasoning
1) Water - 1 tbsp
2) Honey - ½ tbsp
3) A dash of white pepper
4) Cornstarch - 1 tbsp

Vegetables
1) Canola oil - 2 tbsp.
2) Spinach - 500g.
3) Garlic cloves, minced or thinly sliced - 2
4) Soy sauce - 1 tbsp
5) A dash of pepper

Method
1) In a large bowl, evenly combine minced meat, prawn and nonya curry paste.
2) Add egg, onion, basil leaves and kaffir lime leaves. Mix well.
3) Add seasoning and mix until sticky.
4) Shape mixture unto 12 round patties.
5) Heat oil in a non-stick pan and pan-fry over medium heat until cooked.
6) Place patties on absorbent paper to remove excess oil. Keep warm and set aside.
7) Heat up 2 tsp canola oil in a non-stick pan, fry garlic for 1 minute.
8) Add spinach leaves and fry until just wilted. Season with light soy sauce and pepper.
9) Serve with a bowl of brown rice or wholegrain noodles.

Nutrition Information (Per Serving)
Energy: 423kcal
Protein: 33.4g
Total fat: 24.1g
Carbohydrates: 19.8g
Dietary fibre: 4g

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Brown Rice Porridge
(Note: : nutritious, easy-to-prepare for young children)

Preparation Time: ~ 10 minutes
Cooking Time: ~ 45 minutes
Total Duration: ~ 55 minutes
Serving Size: 5 Pax
Total cost: $13.50
Total cost per serving: $2.70


Ingredients Quantity
1) Brown Rice - 1½ cups (uncooked)
2) Soft tofu, cut into cubes - 300g.
3) Water - 2½ litres.
4) Chicken or vegetable stock - 2½ cups.
5) Cauliflower, cut into florets - 1½ cups.
6) Carrot, peeled and chopped - 1½ cups.
7) Broccoli, cut into florets - 2½ cups.
8) Salt - ½ tbsp

Preparation Method
Rinse the rice and boil with water
2. Once it boils, reduce the heat and cover the pot
3. Continue to cook until the rice is soft
4. Add the stock, tofu, cauliflower, broccoli, carrot and salt
5. Add more water if the porridge seems dry
6. Stir well and cook further for 2-3 minutes
7. Serve

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Hokkien Prawn Mee, also affectionately known as福建蝦麵, is another favourite of every local in Singapore. In our recipe, we have used both thick and thin bee hoon (rice vermicelli) for a varied slurpyness to the noodly goodness of the noodles. We would think however, that the MAGIC of this dish is in the seafood (lots and lots of prawns!) and the pork bone broth. The broth is key in producing the irreplaceable flavour that makes us all love Hokkien Prawn Mee so much, and we can be proud to say that this is as good as those in hawker centres!

Remember as well to fry some some 猪油渣 aka fried pork lard (refer to our previous video on this). Also it’s worth noting that due to limitations in home kitchen stoves, it is difficult to achieve the flavour of “wok hei” in home kitchens.

And there you have it, an awesome dish of Hokkien Mee goodness! Cook and share this flavour bomb with your family and friends today! #SG50 #jiaksimi #themeatmensg

Recipe at:- http://themeatmen.sg/hokkien-prawn-mee/

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