關於 what is hot pot ，我們在網路上蒐集到這些相關的討論、資訊與評價

Yesterday random realisation with Josh: The last time we ordered claypot rice when eating out.. Was about 7+ years ago.. 🥲 Funny thing is, claypot rice was one of our favourites when we were pator-ing and married without kids. And let's be honest, claypot rice dabao (which i did order from a few shops a few times) is just not the same as mixing the rice and the chaodah rice with the soya sauce and oil ON THE SPOT when the pot is hot 😄 Yknow what i mean.

Anyway we figured out why claypot rice is just never the choice when eating out with kids 😅 1) i assume it's not something our young kids can appreciate. 2) The nicer ones must queue very long. 3) The nicer ones that must queue is always at some far-out places with nothing much to bring the kids to go look see 😂 So yup. 就这样, 我七年多没有在外头吃沙煲饭了 🥲😂

Parenthood can so drastically change you in big and small ways, good and bad ways. Ways that are obvious and ways that are not.

Last time i like to take pictures of myself a lot. And with Josh. And when i travel for work, i'd buy truckloads of cup noodles, makeup, clothes and tidbits etc. After having kids when i travel, my luggage is full of kids stuff. Toys, kids clothes, snacks for them..

I try to understand what's this feeling. It's definitely not regret nor sadness that i feel. It's just a reminder of a piece of me, of who i used to be but i'm happy where i am, who i am now ❤️ A mother of three. And i do still like to take pictures a lot. Cox i'm so scared that every moment that i'm so thankful for, will pass me without me giving it an intentional "Thank You."

Even now, i don't know when's the next time i will eat claypot rice outside but.. I am thankful the kids are healthy, we had a fun kiddie pool day and.. I only put on 3kg from eating so much mooncakes LOL.

Don't forget to remember what makes you happy ❤️

Lai Yee's Kitchen- Bubur Cha-cha aka bobochacha 摩摩喳喳

Today marks 13 years since my Poh Poh passed away. In honor of her, I am cooking this to remember her amazing tong shui soup. She cooked us loads of soup, tong shui (sweet dessert soup) and all kinds of Chinese food. One of the reasons why I enjoy cooking a lot as she was one of my inspirations and guru in cooking.

This is the first time I tried cooking this famous Nyonya's dessert BoBoChaCha 摩摩喳喳 aka Bubur Cha-cha.

The dish is pronounced “bo bo cha cha” or “mo mo cha cha“. In Malay, “bubur” means “porridge”, and “cha cha” means “well”. ... Each region has a variation of Bubur Cha Cha: some include banana, black eyed peas, colourful tapioca jellies, or yam. It is popular in Malaysia, Indonesia, Singapore, Thailand and Philippines too.

INGREDIENTS
• Sweet Potato 1kg
• Yam 1/2 kg
• Bananas 2 pcs (big size) or 4 small size
• Sago 1 cup or more
• Coconut Milk 3 to 4 cups (depending on the pot size)
• Pandan Leaves 8pcs (4 for color, 4 for soup)
• Water 3 litres
• Evaporated Milk 1 can

Potato Dough：
• Tapioca Flour 60g each bowl/colour
• Hot boiling Water 30g each bowl
• Food colouring or natural colour(which u can make)

「SEASONING」
• A pinch of Salt (it is up to u to add)
• 4 to 6 pcs Gula Melaka or Palm Sugar

I really love bobochacha.. it is like an all-time favourite dessert for many of us.

This is my first time but definitely not the last time. I want to keep on trying to make the best version. I like this one, but i believe i can make fun chewy tapioca to add in. Let's see what I can create soon.
Hope you enjoy this cooking video while Lala and I dress up to cheer ourselves up too.

Dressing up keeps us alive better. It changes our mood. So please do try and stay positive.
Love to you all.

#Melindalooi #melindalooicooks #Melcooks #dressupathome #buburchacha #bobochacha #fashionfood #lalacooks #staypositive

Check out our Merdeka Sale now. most stuff on 80% discount. #SupportLocal #buylocal #wearlocal #eatlocal

This time, we went to the wet market for congee 🤤 When you visit a Public wet market, go to the upper floor and check out the cooked food centres, where you can find a number of authentic HK food stalls!

We went to Fa Yuen Street Wet Market 花園街街市 earlier and checked out Mui Kee Congee妹記生滾粥品 Mui Kee Congee - Hong Kong , which has stood in Mong Kok for more than 40 years.

This place is famous for its 生滾粥 in which raw ingredients are cooked in boiling rice porridge such that their flavours blend into the congee.

The most exciting part is to see them cooking the fish belly with rice wine in a copper pot (swipe to see the video!).

We have ordered Fish belly congee 生滾魚腩粥 and Scholar Congee (with different pig organs 😅) 生滾及第粥. The two of them have a very different tastes. The fish belly congee has a stronger wok “flavour” 鑊氣 as it is cooked before adding to the congee. Which one do I like more? Fish belly congee 生滾魚腩粥 🙋🏻‍♀️

Noted that it could be quite hot to have a bowl of hot congee during summer 😅

What did I order?
Fish belly congee 生滾魚腩粥 HKD$44
Scholar Congee 生滾及第粥 HKD$38
Rice noodle roll with fried dough stick炸兩 HKD$20

Taste: 🌕🌕🌕🌖🌑
Environment: 🌕🌕🌕🌖🌑
Value: 🌕🌕🌕🌕🌑

Mui Kee Congee 妹記生滾粥品
Shop11-12, 3/F, Fa Yuen Street Municipal Services Building, 123A Fa Yuen Street, Mong Kok 旺角花園街123A 花園街市政大廈3樓熟食中心 11-12號

Check out our Instagram: www.Instagram.com/explore_hongkong

#explorehongkong_foodie
#explorehongkong_Mongkok

#hk #hongkong #🇭🇰 #香港 #hktravel #hktraveller #hktravelbloggers #hongkongtravel #hktrip #香港旅遊 #香港旅行 #explorehongkong #discoverhongkong #hkstyle #travelgram #香港好去處 #travelasia #foodie #hkfoodie #foodhk #congee #及第粥 #生滾粥 #魚腩粥

◆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】
●鶏むね肉：1枚(約300g)
●砂糖：小さじ1
●塩：小さじ1/2~1
●塩こうじ：大さじ1
●にんにく少々
●丸鶏がらスープ：小さじ1/2(コンソメでもOK)
●オリーブオイル：大さじ1
●ブラックペッパー適量(お好きなハーブソルトでもOK)
わさびで食べるのオススメです♪
※お湯の量は出来るだけたっぷり大きな鍋で作って下さい(温度の変化を少なくする為)
※お肉の厚みによって多少時間は前後すると思いますが火を止めて蓋をしてから最低でも30分はほったらかしてあげて下さい。
-------------------------------------------------------
極上とは…？
お店の味を超えるようなプレミアムな味を
ご家庭でも作って欲しい！というコンセプトで生まれた
極上レシピの事です。
そんな極上シリーズ第2弾
何度も試行錯誤を繰り返して
誰でも機械を使わずしかも超簡単に
低温調理するレシピを考えました。
噛めば噛むほど旨味が溢れ
むね肉とは思えない感動の柔らかさとしっとり感、
パサつきのない弾力のある歯ごたえ
どれをとっても最上級です。
低糖質なので糖質制限されている方にはもちろん
カロリーも低いのでダイエットされている方
タンパク質が豊富なので筋トレされている方にも超オススメです。
最近ラーメン屋さんでも増えた低温調理のチャーシューや
市販のサラダチキンに負けない
僕の最高傑作【極上の鶏ハム】を
ぜひご家庭で味わってみて下さい。

[Ingredients]
● Chicken breast: 1 piece (about 300g)
● Sugar: 1 teaspoon
● Salt: 1/2 to 1 teaspoon
● Salt Koji: 1 tablespoon
● A pinch of garlic
● Whole chicken broth (or consommé): 1/2 teaspoon
● Olive oil: 1 tablespoon
● Appropriate amount of black pepper (you can use any herb salt you like)
I recommend eating it with wasabi ♪
※ Use a large pot with as much hot water as possible (to reduce the
temperature change).
※ It will take a little longer depending on the thickness of the meat,
but please turn off the heat, cover the pot and leave it alone for at
least 30 minutes.
-------------------------------------------------------
What is "Premium"?
"I want you to have a premium taste that surpasses the taste of restaurants!"
"I want you to make it at home too!"
This is the concept behind this recipe, and the second in the premium series.
After repeated trial and error, I came up with a recipe that anyone
can cook at low temperature without using a machine.
The more you bite into it, the more it overflows with flavor, and the
texture of the meat is so tender and moist that it is hard to believe
it is a breast meat.
It's the best of all worlds.
The meat is low in calories, so it is suitable for those who are on a
diet, also rich in protein, so it is highly recommended for those who
are doing muscle training.
It's as good as any salad chicken on the market. I hope you will try
my masterpiece, "The Premium Chicken Ham"!

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●連絡先
⇒kossarisyuntaso@gmail.com

#こっタソの自由気ままに #極上の鶏ハム #サラダチキンの作り方 #プレミアムチキンサラダ #鶏チャーシュー #ほったらかすだけ #煮るだけ #ramen #Char-siu #ChickenBreast #低温調理 #SousVide #たんぱく質料理 #鶏胸肉レシピ #鶏むね肉レシピ #胸肉レシピ #フライパン一つで簡単 #和食 #低糖質おつまみ #糖質制限レシピ #無限もやしユッケ #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 #ご飯のお供 #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

Hey YouTube Family!!

Yummmmm... I made these chip crusted pork chops with the pasta that I made from TikTok.


QUESTION: What is your favorite way to cook pork chops

COMMENT BELOW ⬇⬇⬇⬇

HELP ME GET TO 1MILLION SUBSCRIBERS - I WILL BE CHOOSING SOMEONE TO HAVE A MUKBANG WITH ME.

More videos below just watch, like, and share.......... please ? Thank You ?!!

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https://youtu.be/o_iDMCB3wo8

PAQUI ONE CHIP CHALLENGE ??
https://youtu.be/7NOytnE6gCg

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https://youtu.be/MeUmfQHiPvo

Big Bear for Boyfriends Birthday
https://youtu.be/DjSfTM3Eix4

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https://youtu.be/D95AyCZOVoE

Crab Stuff Lobsters and Alfredo Mukbang with @juhahnjones
https://youtu.be/LIoSc69HlRI

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https://youtu.be/ym4HYjBztkY

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https://youtu.be/LRjuTRwVcn4

My Seafood Boil King Crab Legs and Lobster Recipe
https://youtu.be/OJA2doLwuJo

ExtraSPICY Chicken Wing Challenge
https://youtu.be/CQKf7hyIDhg

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https://youtu.be/vdnbFzuvhqo

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https://youtu.be/xk4QHdLNt_M

Combining 15 Years of Locs Growth into Wicks by @Val_tuffcuts
https://youtu.be/Q4IoWCTOtfI



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"Good and Bad"
https://youtu.be/TjVEAQxlZXs

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#LovelyMimi #PorkChops #Pasta #Cooking

寒さが日に日に増してきた今日この頃。濃厚なクリームうどんはこの時期にピッタリなレシピです。
クリームと明太子の相性は抜群！ぜひ作ってみてくださいね♫

明太クリームうどん
1人分

材料：
サラダチキン 1/2個
じゃがいも 1個
しめじ 1/2袋
冷凍うどん 1袋
クレソン 1/2束

■明太クリームスープ
生クリーム 200ml
水 200ml
固形コンソメ 1個
にんにく（みじん切り）1/2片
オリーブオイル 大さじ1
辛子明太子（ほぐす）50g
ピザ用チーズ 50g
黒コショウ 少々

作り方：
1. じゃがいもは皮をむき、1cm角に切って水にさらす。しめじは石突きをとってほぐす。サラダチキンは食べやすい大きさに手でさく。クレソンは4cm幅のざく切りにする。

2. 一人用の鍋にオリーブオイルとにんにくを入れて弱火で炒め、香りが立ったらじゃがいもとしめじを加えてさっと炒めて、水と固形コンソメを加えて蓋を閉め、中火で5分煮る。

3. じゃがいもがやわらかくなったら生クリーム、辛子明太子、ピザ用チーズを加えてよく混ぜる。袋の時間通りに解凍した冷凍うどんを加えて蓋を閉め、1~2分煮る。

4. チーズが溶けてスープにとろみがついたら、サラダチキンとクレソンをトッピングする。ブラックペッパーをたっぷりかけたら、完成！


Here is what you'll need!


Udon with mentai-cream sauce
Servings: 1

INGREDIENTS
1/2 steamed chicken
1 potato
1/2 pack shimeji mushroom
1 pack frozen udon
1/2 bunch watercress

◾️Mental-cream sauce
200ml heavy cream
200ml water
1 consommé cube
1/2 garlic clove (minced)
1 tablespoon olive oil
50g spicy mentaiko
50g shredded cheese
Some black pepper

PREPARATION
1. Peel potato skin and dice the potato into 1cm pieces. Put them in the water. Remove the root from shimeji mushroom and break apart. Sheered salad chicken. Cut watercress into 4cm pieces.

2. Heat olive oil and garlic in a small hot pot pan. Add diced potatoes and shimeji mushroom then stir. Add water and consommé cube and simmer wit a lid on for 5 minutes over medium heat.

3. When potatoes are cooked, add heavy cream, spicy mentaiko, and shredded cheese, then stir well. Defrost udon as instructed on the packaging, add into the pan. Simmer with a lid on for a few minutes.

4. When cheese are melted and the soup is thick, put chicken and watercress on top. Season with as much black pepper as you like.

5. Enjoy!

#TastyJapan

#レシピ

MUSIC
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