關於 flour restaurant hours ，我們在網路上蒐集到這些相關的討論、資訊與評價

If you like to enjoy your Dim Sum dishes conveniently at home, make your way to Farlim to check out the newly opened Mr Bao Penang 槟城包子佬, a new spot that sells home-made Dim Sum like Bao, Siew Mai (and various Dumplings), Fish Balls, Loh Mai Kai (Steamed Glutinous Rice with Chicken) etc. Accordingly, they use their own recipe of flour mixture which the texture can be a little different from others (unfortunately my untrained palate could not differentiate at this point). Interestingly, there are many uncommon flavors to choose from. While the prices are on the higher side, it's fun to try different flavors.

Address: 1-G-5, Medan Angsana 3, Bandar Baru, 11500, Air Itam, Penang (same row as J Bar Be Q Korean Restaurant).
Business Hours: 6:30 am to 8 pm. Opens Daily.
Contact Number: 011- 5332 1985 (delivery is available)

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「廚師的腦袋」

今天雖然休假，一整天卻也挺充實

跑去醫院探望外婆，跟堂弟打球，晚上跟家人吃飯聚餐，試著在創業期間擠出點時間陪家人之外

我滿～～腦子，還是想著接下來要在菜單上做的改變

而由於思考習慣的關係，我常常以英文去做各種思考

我想這受益於我上個專業 - 英文 的關係

最近由於健忘，所以習慣把自己自言自語般的思考過程記錄下來

紀錄完成後覺得這件事有點ㄎㄧㄤ

所以決定拿出來博君一笑，滿腦子想著食物的人到底是怎麼思考的

以下

關於親子丼與漢堡排的故事

（看不懂去估狗翻譯一下👐🏽👐🏽🤷🏽‍♂️

（初稿的關係我剛剛已經看到很多文法錯誤了⋯
（這晚點再改好了😛😛😛

。

OYAKODON, a dish that known to every Japanese

and of course its popularity around the world shows the value and power within few ingredients

under the pressure of putting more items on the menu

This sensationally simple yet delicious dish came to my mind

But, how to make it a restaurant worthy dish, instead of most people can recreate in their house

IS a everyday issue to most chefs lol

So after couple of hours doing researchs online

A method sounds pretty sexy to me

Pre-poach your seared, still raw chix thigh in wings stock and flavor it with spring onion juice, while it set in the fridge, the gelatin from the cooking of wings seal all the fragrance and flavor

then all you have to do is to scoop out your chix and jelly while you get order, heat it up with some sweetened soy, finish it with free range egg

viola, Oyakodon that is perfect both for service side and flavor side,,,,amazing

and also i was thinking about rearranging the sequence that i do my tofu burger,,,

i used to simply smash the tofu with the mince, season it, shape it and cook it just above 65 degrees

finally, bagging it up with some teriyaki sauce and chill

while in service all i have to do is to take it out from 62 degrees water bath and heat it up with all the veggies

but you know, after smashing tofu with everything, you only get the soft texture from the end result - the whole patty

But

you dont get the soft texture from the tofu

so while i was brainstorming about this, sitting on the toilet in my house ( unfortunately im sorry

i was like, well

in order to get the texture from the tofu, i must not break it too much, but in the meanwhile i gotta try to combine it with the mince well enough to form a patty

So,,,

Instead of breaking the tofu with the mince

I can sear it first to get a bit of the water content out of it, then smash it gently with pork skin jelly ( sth that you boil the shit out of pork rind and you'll get gelatin like skin stock, then you dice it into cubes,,,)

then combine it gently with skin jelly, and just like making a scotch egg, you shape your patty into an one inch flat layer, then on the other hand you shape a ball of tofu/skin jelly mixture

then wrap it up and press it just like any other patty

so while you sear it in the pan, the jelly inside the patty will slowly melt and your burger will be fucking sexy and juicy

and to prevent from any juice leaking out in the cooking process

i might dust the patty with a bit flour before cooking

wishing that the flour will create a crust to encase all the juice inside,,,

>>>>>>>>>

that was a two hours long imagination from my mind

crazy but interesting

i cant wait to try it

And ladies and gentlemen

thats passion right here, for no reason at all to think of food and cooking all the time

thats how I loveee cooking lol

and funny things is that though my first language is Mandarin

But while i was thinking of food, most of the time it is English version lol

two of my favorite things in the world, well, apart from sexy egg yolk

THIS is how i process ideas in my cooking

#process
#chef
#廚師漢克

這就是我覺得必吃的滷肉飯其中一間，昨晚的照片就這間。。。好吃到沒朋友。，

台北北投（滷三塊）


一間在台北的台南滷三塊。
據我觀察這間店的結果，我不得不說，不光是住北投附近的人來吃，就算不住附近消夜想吃個肉燥飯的人都會特地前來。


滷三塊，點份五花肉飯，如店名般會放上三大塊的滷肉。
像健達出奇蛋一次滿足的口感，但每次到這我都只會想一次滿足口腹。因為肉燥飯跟五花肉飯口感不一樣，小編都會特地點上兩種小份。


肉燥飯加上魚鬆，再淋上些桌上放的玻璃瓶裝辣椒醬，是一種豐富但不複雜層次分明的吃法。


而那如小山堆疊的蔥花蛋，除非他賣光，否則每次就會像是聞到了迷魂香般那樣不由自主的必點上一份蔥花蛋。


土魠魚羹炸的酥脆肉軟，這碗湯品上來盡量快把土魠魚吃掉要不然會軟化！
吃比較慢的人也可以選擇點乾的土魠魚，再配碗味增湯也很不錯。


營業時間是下午五點到隔天早晨五點，非常適合夜貓子的生活，千萬別中午來撲空。


暗黑小習性：台南都叫肉燥飯，為尊重當地人的說法，所以小編在介紹台南的魯肉飯都會改稱為肉燥飯，愛注意哦～
地址：北投區承德路100號（近石牌路口）

中文編輯:高麗菜kali 英文編輯:花枝丸caca

Taipei (Beitou): Lu-San-Kuai (means “three chunks of braised pork”)

This restaurant is named “Tainan Lu-San-Kuai“, but it’s actually located in Taipei.
Based on my observation, not only local people come here to dine, many people who don’t live in this area will even drive here for a late night supper.
Order a bowl of its most famous braised side pork (the belly portion of pork which contains more fat) rice, you will have three chunks of braised pork on your rice, just like the name of this restaurant.
Another dish to recommend is the braised minced pork rice, I usually order one small serve of the side pork rice and one small serve of the minced pork rice. One meal, two satisfactions. The classical way to enjoy the minced pork rice is to add some fish floss, then stir it. You can taste the layer of the difference, but also the matching combination. My personal addict is to add some chili sauce which bring out the flavor more.
Another must-eat is the green onion omelet, it usually get sold out early. So don’t hesitate to order one serve if you see it’s still available.
If you are interested in having some soup, the mackerel thick soup is something you should definitely try. Remember to taste it as soon as it’s served, or the crispy flour wrapping of the fish will get moistened and softened by the soup.
If you prefer, you can also order a plate of fried mackerel, it’s good with a bowl of Miso soup.

Open hours: 5PM to 5AM of next day, don’t come in daytime.

Location: No. 100, Cheng-De Rd., Beitou DIst. (near ShiPai Rd. intersection, the closest MRT station is ShiPai.)

食堂 町中華 ラーメン お好み焼き うどん ホルモン 寿司

Contents
0:00 Opening
1:28 Menu
4:10 Parking information
4:57 Flour milling
7:10 kitchen
14:14 "Tenkoro-soba"
17:43 "Kamo-namban-soba"
21:14 Oden

Map
https://goo.gl/maps/p7HLdKXrZtL9G6aD8

Business hours
11:00 - 19:30

Regular holiday
Monday

#Japan#food#street#stall#ramen#hormone#そば#食堂#町中華#お好み焼き#うどん

This Steamed Pork Ribs dish is a staple in any dim sum menu. The dish is made flavourful by salted black beans and is surprisingly easy to make at home.

Refer to the list of ingredients below or go to our website http://spicenpans.com/dim-sum-steamed-spare-ribs/ for your easy reference.

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.

Follow us on:
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Chat with us!
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Thanks for watching!

See you soon.

xoxo
Jamie
on behalf of Spice N' Pans

Ingredients:
serves 3 - 4

Marinating the pork (for at least 2 hours)
----------
400g of spare ribs - cut into small pieces
2 tablespoons of light soya sauce
1 tablespoon of black bean paste
0.5 tablespoon of sesame oil
1 tablespoon of salted black beans - washed
4 cloves of garlic - minced
1 tablespoon of Chinese cooking wine (Shaoxing cooking wine)
1 teaspoon of sugar
1 tablespoon of young ginger juice

Add the following to the marinated pork before steaming
---------
A few dashes of white pepper
2 tablespoons of corn flour
3 bird's eye chilli - sliced (optional)

This homemade Spinach Tofu is really easy to make. Coupled with more greens and Shimeiji mushrooms, this dish can definitely add more nutrients to your meal.

Hope you can recreate this yummy dish in the comfort of your home.

The list of ingredients is included below or you can also visit http://spicenpans.com/spinach-tofu-shimeiji-mushrooms/

Thanks for dropping by our channel.

Please subscribe to stay tuned to our home cooking videos.

Follow us on:
Youtube: www.youtube.com/spicenpans
Facebook www.facebook.com/spicenpans/
Instagram @spicenpans
Blog: www.spicenpans.com

Chat with us!
info@spicenpans.com

Thanks for watching!

See you soon.

xoxo
Jamie
on behalf of Spice N' Pans

Ingredients:
Serves 6 pax

Making the tofu
———
- steam for 25 minutes
- cool the tofu for 2 hours
- deep fry tofu until golden brown
——-
1/2L of unsweetened soya bean milk
7 eggs
1/2 teaspoon of salt
100g spinach - chopped finely & squeeze dry

Frying mushrooms
——-
1 - 2 tablespoons of cooking oil
2 cloves of garlic- minced
100g of Shimeiji mushrooms

Making the gravy
——-
500ml of water
1/2 cube of chicken stock
1 tablespoon of oyster sauce
1/2 teaspoon of sugar
1/2 tablespoon dark soya sauce
1/4 teaspoon of salt
Some cornstarch solution to thicken the sauce (made made by mixing some corn flour with some water)
1 teaspoon of sesame oil
1 tablespoon of Chinese cooking wine (Shaoxing Huatiao wine)

Vegetable base
———
Poach some spinach with a little oil and salt. Lay them on your serving plate. Place tofu on the spinach.

#spicenpans #chineserecipes #tofurecipes