關於 red wine with dessert ，我們在網路上蒐集到這些相關的討論、資訊與評價

The Land Bundle Takeaway meal from POUND

********************** LAND **********************
🔸 Charred Tomato Hummus (Olives pickles, bread)
🔸 Churrasco Platter (Steak, lamb, wings, grilled veggies, chimichurri)
🔸 Sicilian Pasta (Fresh mozzarella, olives, capers, basil)
🔸 Dessert Pot (Cream cheese, cookie crumble berry compote)

You can pair the land bundle with a bottle of wine to make your special lunch perfect!✨

Takeaway bundle serve for 2: RM158

Add on red or white wine: RM80 only~

☎️ www.wasap.my/60178778907

📍 L1-29, Jesselton Mall, 3 Jalan Haji Saman, Kota Kinabalu

Are you looking to up your miles game? It’s time to download Kris+ by Singapore Airlines then! Kris+ is Singapore Airlines’ lifestyle app on which KrisFlyer members can enjoy (1) exclusive privileges, (2) pay with miles at every day partners and (3) earn miles from daily spends.

From 9 April - 31 May, Kris+ and their dining partners (Les Bouchons, UNA @ Alkaff Mansion, WAKANUI Grill Dining & more) are presenting the Kris+ Gastronomy Series which promises exclusive menus and privileges to KF members.
Les Bouchons’ Kris+ Menu ($80++)

Glass of Bordeaux Red Wine
Starter (Choose 1)
-Soupe a l’oignon (French Onion Soup)
-Burgundy Escargots with Garlic Butter
-Caprese Salad (V)

Mains (Choose 1)
-Grilled Black Angus Rib Eye with vigneron butter
-Assiette Bat D’Af (Lamb skewer, Merguez, Harissa)
-Grilled Filet of Salmon with “passion fruit butter”

Dessert (Choose 1)
-Homemade Crème Caramel
-Crème Brûlée
-Double Chocolate Lava Cake

In addition, you can earn up to 6 BONUS miles on every $1 spent paid with cash, credit or debit card. Simply key in amount paid on the app, show QR code to staff and be rewarded with KrisPay miles.

KrisPay miles can be transferred to KrisFlyer and contribute to flight miles accumulation. Don’t forget to make payment with a miles credit card to double dip on the miles you can earn!

Earn miles, Burn miles, and Enjoy privilege with Kris+ today!

#Krisplus #KrisPlusGastronomy #singaporeair

#throwback 第四波前去咗 #PapermoonHK 食brunch, HK$298 有頭盤、沙律、主菜同甜品! Yummy!🤤加HK$99可以free flow 有氣酒、紅酒同白酒，對住咁靚嘅維港景同咁好天氣，舒緩一下心情! 大家加油！💪🏻💪🏻
#throwback Tried @Papermoon Hong Kong before the 4th wave for #brunch! It’s just HK$298 with appetizer, salad, main & dessert. Yummy! 🤤For just HK$99, u can add on free flow sparkling, white & red wine! With this gorgeous Victoria Harbour view & great weather, it helps to ease our stress! Add oil! 💪🏻💪🏻
#foodandwine #weekendvibes #ccwinevoyage #詩詩酒樂園

家で簡単に作れるサーモンの燻製マリネのレシピをご紹介します！
鍋にチップを入れて煙が出たら、すぐにグラスをかぶせて煙をためることが大切なポイントです。
今回はサーモンを使って中華風にマリネしましたが、お好きなお刺身でも美味しくできますよ♪
かなり煙が出るので、必ず換気をして調理してくださいね。
とっても美味しいのでぜひ、作ってみてください！

サーモンの燻製中華マリネ
2人分

材料：
サーモン（刺身）100g
紫玉ねぎ（みじん切り）大さじ1
大葉　4枚
Aおろしにんにく　少々
Aごま油　大さじ1
Aしょうゆ　小さじ1/2
Aレモン汁　小さじ1/4
A砂糖　1つまみ
A塩　1つまみ

糸唐辛子（お好みで）適量
燻製チップ（リンゴなど）大さじ1

作り方：
1.ボウルにA、紫玉ねぎ入れて混ぜ、サーモンを加えて和えたら、お皿に大葉を敷き、サーモンをこんもりと盛る。

2.ステンレスの鍋にアルミホイルをしき、燻製チップをのせ、蓋をして強火で3分加熱する。蓋を開け、燻製チップにワイングラスをかざし、1分くらい煙をグラスの中にためる。

3.1にグラスをかぶせ、2分瞬間燻製する。グラスをはずして糸唐辛子をのせて完成！

===

Asian Marinated Salmon with Applewood Smoke
Servings: 2

INGREDIENTS
100g salmon sashimi
1 tablespoon chopped red onions
4 perilla leaves (aka shiso)

A
Some grated garlic
1 tablespoon sesame oil
1/2 teaspoon soy sauce
1/4 lemon juice
A pinch of sugar
A pinch of salt

Some chili threads
1 tablespoon (apple wood) smoking chips


PREPARATION
1. Mix all A ingredients and chopped red onions in a bowl. Add salmon and combine. Place shiso leaves on a plate and put salmon on them.

2. Place a foil on the bottom of a stainless pot. Place smoking chips on the foil. Heat the pot over high heat for about 3 minutes with a lid on. Open the lid. Using a wine glass, keep the smoke in it.

3. Put the wine glass upside down on the plate (1). Let it sit for 2 minutes to smoke the salmon. Remove the wine glass. Top with chili threads.

4. Enjoy!

#TastyJapan

#レシピ

MUSIC
Licensed via Audio Network

For this video, we went down to Wolfgang’s Steakhouse at Robertson Quay to savour a $1000 Steak Mukbang! Wolfgang’s Steakhouse, founded by Wolfgang Zweiner, specialises in 28-day dry-aged USDA Prime Black Angus Steak served in an upscale setting. Their steak is aged in their in-store dry-aging room and USDA Prime grading refers to the highest possible steak grade given by the US authorities. Dry-aging is a process where meat is placed in a controlled environment (temperature and humidity) to enhance the flavour profile and texture, creating a deep, “meaty” flavour. The ambience is exceptional with a clear view of the Singapore River, high ceilings, an expansive bar and mahogany flooring.

For my mukbang, I ordered a Porterhouse for Four ($382), Rib Eye Steak ($148), Filet Mignon ($125), Onion Rings ($20), Lobster Mac N’ Cheese ($30) and Cream of Corn ($17). For dessert, I got Key Lime Pie ($17). To pair with the steak, I also requested for a bottle of red wine. The star of the show was the enormous porterhouse steak, served on a blistering hot plate that was previously under a broiler. It contained the best of both worlds, a divinely tender filet mignon and a sumptuously flavourful strip steak. Still affixed to the bone, the whole piece was probably around 2KG of dry-aged goodness. Thanks to the dry aging process, the meat truly encapsulated the signature deep “meaty” flavour that dry aging is known for with the tenderness to match.

As for the sides, the Lobster Mac N’ Cheese never fails to impress. Whipped up with 3 types of cheeses and filled with large chunks of lobster, the side was not overpowering or too heavy as it can tend to be. It was elegantly balancing right on the precipice of too much and too little in terms of flavour. I also had my favourite dessert, Key Lime Pie. It was similarly well-balanced and I could rich notes of the condensed milk used in the batter and the fragrance of lime. The crust was a delicate biscuit base that gave some bite to the soft interior of the pie.

It will come to no surprise that this was a thoroughly enjoyable mukbang for me. The food was stellar from the wonderful dry-aged steak to the sides and dessert. Pairing the meal with an excellent glass of wine only elevated it even further. However, as I ate with Mervin, I underestimated his capacity and realised that I could have eaten significantly more. I look forward to attempting a greater challenge in the future with Wolfgang’s Steakhouse. If you are looking for a classy atmosphere, ridiculously good food and drinks to match, look no further than Wolfgang’s Steakhouse. Do head over there, especially for special occasions for your loved ones. They deserve this treat!

Visit Wolfgang’s Steakhouse at:
1 Nanson Road #02-01
Intercontinental Singapore Robertson Quay
Singapore 238909

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ハヤシライスのご紹介です♪
今回はルーを使わず、お家にある調味料で本格的なハヤシライスが作れます！
二種類のきのこと牛肉、トマトの旨味が詰まっていてとっても美味しいです♡
ライスのおかわり必須です！ぜひ作ってみてくださいね♪

きのことトマトのハヤシライス
2人分

材料：
マッシュルーム　1/2パック
エリンギ　1/2パック
しめじ　1/2パック
牛肉切り落とし　100g
玉ねぎ（薄切り）　1/2個
バター　20g
薄力粉　大さじ2
赤ワイン　大さじ2

A水　 100ml
Aコンソメ　小さじ1
Aケチャップ　大さじ2
Aウスターソース　大さじ2
Aトマトピューレ　140g

ナツメグ　少々
塩　少々
コショウ　少々
ごはん　適量
生クリーム　適量
パセリ　適量

作り方：
1.マッシュルームは半分に切り、エリンギは半分に切り3cm幅にし、しめじは根元を切り落とし小房に分け、牛肉は食べやすい大きさに切り、塩、コショウ、ナツメグで下味をつけておく。

2.鍋に薄力粉を入れて弱火で加熱し、焦げないようにきな粉色になるまで炒めたら、皿に取り出しておく。

3.同じ鍋にバターを中火で熱し、玉ねぎを入れる。しんなりするまで炒め、(1)を加えて肉に火が通るまで炒めたら、(2)を加えて全体を混ぜ合わせる。

4.赤ワインを入れて強火で加熱し、Aを加えて混ぜ、一煮立ちするまで加熱する。

5.器にごはん、(4)を盛り付け、生クリーム、パセリをトッピングしたら、完成！



Homemade Hayashi rice with mushroom
Servings: 2

INGREDIENTS:
1/2 pack mushroom
1/2 pack eryngii
1/2 pack shimeji
100g thinly sliced beef
1/2 onion (sliced)
20g butter
2 tablespoons flour
2 tablespoons red wine

A
100ml water
1 teaspoon consommé powder
2 tablespoons ketchup
2 tablespoons Worcestershire sauce
140g tomato puree

Some nutmeg
Some salt
Some pepper
Some steamed rice
Some heavy cream
Some parsley

PREPARATION:
1. Cut mushrooms into halves. Cut eryngii into 3cm pieces. Remove the root and separate shimeji into small pieces. Cut beef into bite-size pieces and season with salt, pepper, and nutmeg.

2. Stir flour in a pan over low heat until lightly browned. Transfer to a plate.

3. Heat butter in the same pan over medium heat and stir-fry onions until soften. Add all mushrooms and beef (1) and stir until cooked. Add flour (2).

4. Add red wine into the pan. Turn up the heat to high, add all A ingredients, and simmer.

5. Put steamed rice in a bowl and (4) on top. Finish with heavy cream with some parsley.

6. Enjoy!

#TastyJapan

#レシピ

MUSIC
Licensed via Audio Network