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無水料理法 極濃蕃茄薯仔魚湯 Waterless Processed Ultra Thick Fish Stock with Potatoes and Tomatoes

無水料理法 極濃蕃茄薯仔魚湯 Waterless Processed Ultra Thick Fish Stock with Potatoes and Tomatoes

碗仔翅 Imitation Shark Fin Soup

足料碗仔翅 1文學識屋企整 Authentic Imitation Shark Fin Soup in 1 Article

碗仔翅基本上每一個香港人都一定食過,講得誇張更係構成香港街頭飲食文化既重要一員。細細個去酒樓飲宴仲有真翅食個陣,好多時都會加好多紅醋,令佢味道更似一碗碗仔翅,其實真係寧願食一碗足料碗仔翅,都仲滿足過食真翅。

不過講到好食既碗仔翅真係唔係度度搵得到,好多時食到既一係無乜料,一係較到好稀,一係就食落有種怪怪的唔知咩粉既味。不如週末整一大煲足料碗仔翅,等全家都食得開心啦,其實好易整!

泡菜豆腐鍋 Kimchi Tofu Stew

港版韓式泡菜豆腐鍋🇰🇷 Hong Kong Couple’s 1st Wild Try on Making Kimchi Tofu Stew

我地兩個都對韓國野情有獨鍾,不過講起煮韓國菜就一d都唔拿手,韓國既食物好多都睇上去好簡單易整,但背後既調味同備料都唔係咁簡單,最困難係係香港要買齊料唔係咁容易。今次想食泡菜豆腐鍋但就乜韓國調味料都買唔到,自由發揮情況下,又幾好食喎!😹

We both love things related to Korean but speaking of making Korean food it’s always a headache for us. Korean food usually looks like it’s easy to make but the marination and ingredients preparation are not as simple. Buying all the required ingredients for authentic Korean taste is the most difficult part we found here in Hong Kong. We managed to buy none of the required Korean seasoning for the stew so we used our own way to make it. Under freestyle cooking, the Hong Kong version of the stew was actually tasty 😹