關於 clear fish head soup ，我們在網路上蒐集到這些相關的討論、資訊與評價

BEST FISH HEAD NOODLE IN SRI PETALING AT RESTORAN ALISON 阿里山茶餐室
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Read More On Blog Now!!!
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Restoran Alison (阿里山茶餐室)

Good Food Doesn't Need To Be Fancy! Take these two classics Soupy-Licious Noodles for instance... 🍜🍜
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So good with hearty bowls of tummy-warming Fried Fish Noodles In Creamy Soup (RM11) & Fish Paste Noodles In Clear Soup (RM7). An abundance of good stuff in every bowl! 😋😋
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One of my favourites for now... Definitely worth seeking out for some of the best eats in Sri Petaling! 😍😍
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Restoran Alison 阿里山茶餐室
Fish Head Noodles Stall
70, Jalan Radin Anum 1 (Bandar Sri Petaling),
Sri Petaling
57000 Kuala Lumpur
Google Map https://g.page/alisonkopitiam?share
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Restoran Alison (阿里山茶餐室)
#FollowMeToEatLa
#noodles
#CheapFood
#RestoranAlison
#BandarSriPetaling

【餓旅行餓到癲】你迷戀冬蔭的味道嗎？

⭐冬蔭調味的薯片紫菜魷魚通通都愛
⭐自煮冬蔭湯怕辣可減辣椒加椰奶
#星期五湯水

冬蔭湯開胃驅寒氣
冬蔭功可謂是泰國的代表菜式，泰文「冬蔭」是煲煮混合香料的意思，而「功」代表蝦，煮這個湯不加蝦，換成其它海鮮、雞肉或豬肉亦可。泰國冬蔭湯有多種煮法，但材料離不開南薑、香茅、檸檬葉、指天椒及青檸，這款湯煮起來香氣撲鼻，味道醒胃，從中醫角度來看，南薑性熱，能散寒止痛、溫中止嘔；香茅性溫，有疏風解表、祛瘀通絡的功效；檸檬葉性溫，能理氣開胃、止咳化痰；指天椒性熱，能溫中散寒、開胃進食；而青檸亦有開胃消食、生津止渴的作用，所以適合體質偏寒、食慾不振人士食用，冬天時喝一碗真的通體溫暖呢。

冬蔭功湯
材料：大蝦6隻、泰式茄子5隻、番茄2個、草菇10粒、南薑1塊、香茅2條、檸檬葉6片、指天椒2隻、秋葵6條、青檸1隻、冬蔭湯醬料1包、魚露2湯匙、適量黃糖、水1000毫升

做法：
1. 所有材料洗淨，大蝦剝開蝦頭及去腸；茄子及番茄切件、草菇切半；香茅斜切片；檸檬葉撕碎備用。
2. 燒熱油鍋，加入蝦頭、南薑爆香，加入冬蔭湯醬料略炒，加入水，大火煮滾後調小火煮5分鐘。
3. 加入茄子、番茄、草菇、秋葵、香茅、檸檬葉及指天椒，大火煮至滾後，轉小火煮10分鐘。
4. 加入蝦煮至熟透，熄火，擠入青檸汁、魚露，再按自己口味加入適量黃糖拌勻即成。

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Appetizing Tom Yum soup can dispel cold
Tom Yum Kung is said to be the ultimate representative of Thai cuisine. ‘Tom Yum” means hotpot with mixed spices, whereas ‘Kung’ means prawns. The prawns in the soup can be replaced with other seafood, chicken or pork.

There are many methods of cooking the Thai-style Tom Yum soup, but most of the commonly used ingredients are galangal, lemongrass, lemon leaves, cayenne pepper and lime. This soup would release a strong fragrance that can stimulate the stomach.

From the perspective of Chinese Medicine, galangal is warm in nature, can dispel cold and relieve pain, as well as warm the Meridians and control nausea; Lemongrass is warm in nature, can eliminate wind from the body, clear stasis and improve the circulation of the Meridians.

Lemon leaves are warm in nature, can improve the circulation of the qi and increase one’s appetite, as well as relieve cough and clear phlegm; cayenne pepper is hot in nature, can warm the Meridians and dispel cold, as well as increase one’s appetite; Lime on the other hand can improve the appetite of a person, quench one’s thirst and promote salivation.

Therefore, Tom Yum soup is suitable for individuals with a cold body condition as well those with appetite loss. Drinking a bowl of Tom Yum soup during the winter is especially beneficial in keeping the body warm!

Tom Yum Gung
Ingredients: 6 prawns, 5 Thai eggplants, 2 tomatoes, 10 button mushrooms, 1 galangal, 2 sticks of lemongrass, 6 kaffir lime leaves, 2 chills, 6 okras, 1 lime, 1 sachet of tom yum paste, 2 tablespoons of fish sauce, cane sugar and 1000ml water

Preparation:
1. Rinse the ingredients. Remove prawn head and the intestines, set the heads aside. Cut eggplants, tomatoes and button mushrooms. Cut lemongrass and tear kaffir lime leaves.
2. Heat the pan with oil, add prawn heads, galangal and tom yum paste to stir fry. Add water, boil with high heat, turn to low heat and cook for 5 minutes.
3. Add eggplants, tomatoes, button mushrooms, okra, lemongrass, kaffir lime leaves and chilis, cook with high heat and turn to low heat, cook for 10 minutes.
4. Add prawns and cook until they are cooked. Turn off the heat and add lime juice, fish sauce and cane sugar to taste.

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⬇️⬇️English recipe follows⬇️⬇️
紅壇蕃茄薯仔湯

材料：
紅壇魚1斤
蕃茄4個
薯仔2個
老薑4片

處理：
1. 紅壇，用剪刀在魚頭上打斜剪一刀，頭部不要，順道清除它的腸贓，清水沖洗乾淨，擎乾水。
2. 蕃茄，洗淨，1開4。
薯仔，去皮，洗淨，切細舊。
薑，去皮，洗淨，切片。

烹調：
1. 大火在鑊中燒熱油2湯匙。
2. 放魚落鑊。
3. 魚，煎透兩面。如果有煙從鑊中冒起，表示油不夠，要加入適量的油。
4. 爆香薑，另外一邊煲好滾水。
5. 薑已煎至金黃，魚亦已煎透。
6. 轉大火，鑊中加入水1升半。
7. 加入薯仔及蕃茄，大火滾。
8. 湯已滾起，轉中慢火，滾20分鐘。
9. 湯已滾了20分鐘，已滾好。
10. 完成，可享用。

Typauchen vagina fish soup with tomatoes and potatoes

Ingredients:
Typauchen vagina fish 1 catty
Tomatoes 4 Nos.
Potatoes 2 Nos.
Ginger 4 slices

Preparation:
1. The fish, slantly cut from head, remove its head, clear the intestines at the same time. Rinse thoroughly and hang dry.
2. Tomatoes, rinse, cut into 4 pieces per each.
Potatoes, get them peeled, rinse and cut into small cubes.
Ginger, get it peeled. Rinse and slice.

Steps:
1. Heat up oil 2 tbsp at high flame in wok.
2. Put fish into wok.
3. The fish, both sides have been fried well. If there is smoke arising from wok, that means oil is not enough, add more oil into wok.
4. Fry ginger well. Boil up a wok of water.
5. Ginger has been fried into golden yellow, fish has been fried well.
6. Turn to high flame, pour water 1.5L into wok.
7. Put potatoes and tomatoes. Boil up at high flame.
8. Soup has been boiled up. Turn to medium~low flame, boil for 20 minutes.
9. Soup has been boiled for 20 minutes.
10. Complete. Serve.

??魚湯(系列)播放清單
https://www.youtube.com/playlist?list=PLkU_SdeTtB_TD4I1fvOtlwZG1GLpRdzH-

1. 東江豆腐鯪魚煲https://youtu.be/pN8qEGYUFv8

2. 高鈣木瓜魚仔湯https://youtu.be/SQgNa1NEGmc

3. 去濕解毒粉葛鯪魚湯https://youtu.be/nG13XW7a_w8

4. 梭羅魚湯https://youtu.be/8beNqwiPl_4

5. 石九公 養顏湯https://youtu.be/2x2aUx1Tzaw

6. 鮑魚淮山湯https://youtu.be/mkeRAg1f_7c

7. 比目魚西洋菜湯https://youtu.be/NOVmADL9fyY

8. 牛鰍補脾胃湯https://youtu.be/O43VtsjEEXA

9. 角魚營養湯
?youtube熱爆影片?https://youtu.be/w3x-Ir24BwY

10. 明爐烏魚酸梅湯https://youtu.be/bjTnD3B5nvg

11. 非一般魚湯
?youtube熱爆影片?https://youtu.be/gl6L6bJU9dg

12. 秘訣滾魚湯https://youtu.be/-NtsHRdh5II

13. 豆腐魚雲湯
?youtube熱爆影片?https://youtu.be/QHz0c24MdJg

14. 奶白色魚湯秘訣https://youtu.be/hzPUKKNii_0

15. 三文魚 蕃茄濃湯https://youtu.be/Ua3Y5VcCjII

19.黃骨魚豆腐湯https://youtu.be/PaF1lmWGtxI/

20.紅壇魚補氣補血https://youtu.be/Fk7aPLH05SY

16. 牛鰍去濕湯https://youtu.be/anJifL1BcQ0

17. 大眼雞魚湯https://youtu.be/IDMpVn8EG2s

18. 黃薑禦寒湯https://youtu.be/Do8lgxGetIM

Burrowing Goby Fish Soup with Tomatoes and Potatoes?Boosts Iron & Calcium Levels; Great for New Moms

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Tai-Meshi (Sea Bream Rice) is one of the most popular dishes served on festive occasions, such as birthdays, New Year, weddings, etc… However, of course, it can be also served on a regular day!!!

July 15th 2016 was 大安 戌の日 (Taian Inu no hi) which is the best calendar day to pray for a safe delivery. Thus, we've been to the Suitengu shrine in Tokyo where is well known for praying for a safe and easy delivery. We also gave thanks for the easy delivery of our daughter.

Then we visited Tsukiji Jonai (inner market) on the way back to home. We bought Tai (sea bream) at 樋栄 (HIEI) for 1300yen (about 13 bucks)! It was a great deal. They cleaned the fish and filleted in 2 pieces. We made Tai-Meshi using the bone side of the fillet. Poêle with the other side. Fish bone clear soup with the head. We added the memorial rice we received from the shrine to cook Tai-Meshi :)

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Tai-Meshi (Sea Bream Rice)

Difficulty: Easy
Time: 1hr
Number of servings: 4

Ingredients:
3 cups uncooked Japanese rice (short-grain rice)
cleaned sea bream (bone side of the fillet)
1 tbsp. salt
10cm/4inch-square Konbu (kelp)
2 tbsp. Sake
1 tbsp. light soy sauce
Mitsuba (Japanese wild parsley) if you like

Directions:
1. Wash rice and leave for about 30 minutes. If you are using pre-washed rice (musenmai) you don't have to wash it.
2. Coat the sea bream with salt and bake in the oven at 220C (428F) or a fish roaster for about 15-20 minutes.
3. Place the rice in a pot, add water to the appropriate level indicated in the pot, add Sake, add light soy sauce, then mix well.
4. Clean Konbu with moistened towel and place it on top of the rice. Then place the sea bream on Kombu (in this way bones won't fall into the rice).
5. Place the pot into the rice cooker. Cover and press the button to start.
6. When it's done, take the sea bream and Kombu out from the rice cooker. Remove the bones and put back the fish meat, then mix in.
7. Serve in a dish and garnish with chopped Mitsuba (Japanese wild parsley) if you like.

レシピ（日本語）
http://cooklabo.blogspot.jp/2016/07/blog-post_19.html
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天婦羅炸蝦 Deep Fried Shrimp Tempura

材料:
草蝦10尾、天婦羅粉漿2杯、麵粉適量

Ingredients:
10 giant tiger shrimp
2 cups tempura batter
Sufficient amount of flour

調味料:
鰹魚醬油1大匙、味醂1茶匙、高湯1大匙、蘿蔔泥1大匙

Seasoning:
1 tablespoon of smoked fish soy sauce
1 teaspoon Mirin rice wine
1 tablespoon of clear soup stock
1 tablespoon of grated radishes

天婦羅粉漿:
麵粉40公克、玉米粉20公克、蛋黃1顆、冰水75公克

Tempura batter:
40 grams flour
20 grams corn flour
1 egg yolk
75 grams ice water

作法:
1.將草蝦頭及身上的殼剝除，留下尾部的殼；調味料調勻成沾汁；將天婦羅粉漿材料拌勻，備用。
2.將蝦子腹部橫劃幾刀，深至蝦身的一半，不要切斷。再將蝦子攤直，並用手指將蝦身擠壓成長條。將蝦子表面沾上一些乾的麵粉。
3.熱鍋下約400CC沙拉油，大火燒熱至約160度後關小火並用手撈一些天婦羅粉漿，撒入油鍋中使麵糊形成小顆的脆麵粒。
4.用長筷子將浮在表面的麵粒集中在油鍋邊，一面迅速的將蝦子沾上天婦羅粉漿後放入麵粒集中處炸，使其沾上脆麵粒。
5.開中火炸約半分鐘至金黃色表皮酥脆，撈起後瀝乾油裝盤，沾沾汁食用即可。

Preparation Instructions:
Strip off the head and shell leaving the tiger shrimp's tail; evenly blend the seasoning dip and tempura batter and set them aside.
2. Make several transverse incisions halfway into the shrimp's belly without severing anything. Lay the shrimp out lengthwise then squeeze with your fingers into strips then coat the shrimp's surface with some dry flour.
3. Heat up a pot with 400CC of salad oil to about 160 degrees and then reduce to low heat. Fling small drops of tempura batter into it to form little grains on the surface.
4. With long chopsticks, concentrate the grains into one area of the pot and quickly dip the shrimp tempura into it so as to coat the surface with the crisp grains. It will spatter.
5. Turn up the flame for about half a minute and deep fry until golden brown and the skin is crisp. Pick out and move to a plate, draining the oil and afterwards dip into the sauce and enjoy.

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