關於 pan fried salmon belly ，我們在網路上蒐集到這些相關的討論、資訊與評價

Toss to a prosperous and healthy year with the Auspicious Yee Sang Combination. Starting from only RM98.00nett per table, this abounding dish to usher in the Lunar New Year (inclusive of a bottle of wine) is valid from 17th January to 8th February 2020 ONLY.
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Today had a wonderful Yee Sang and lunch session with @suteraofficial and media.
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This menu spread is so yummm 😋 😋 😋
1) Fish Skin Slices and Snow Pear Shredded Yee Sang Combination.
3) Double-Boiled Fish Belly, Dried Scallop, Silken Chicken Soup in Morel Broth.
4) Crispy Boneless Curry Chicken Chops with Okra.
5) Steamed White Pomfret Fish with Crisp Yellow Bean and Homemade Light Soya Sauce.
6) Wok Fried Butter Sea Prawns coated with Golden Oats.
7) Steamed Fragrant Wild Rice and BBQ Chicken Wrapped in Lotus Leaf.
8) Crispy Milk and Charcoal Yan Nian Gao.
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🏮 Prosperity Lucky Pot
💵 Rm70.00nett per person
🗓 17 Jan to 8 Feb 2020.
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🏮 Auspicious Yee Sang Combination
💵 RM98.00nett per set onwards.
🗓 17 Jan to 8 Feb 2020.
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🏮 Golden Reunion Set (for 8-10 person).
💵 Menu 1: RM1488.00nett per table.
💵 Menu 2: RM1688.00nett per table
🗓 24 Jan to 26 Jan 2020.
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🏮 Prosperity Lunar Package (available in 3 packages).
💵 RM988.00nett onwards per table.
🗓 Now till 29 Feb 2020.
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These packages include 8 course of mouth-watering oriental cuisine with fresh salmon yee sang. Other value added benefits include free flow slow drinks for up to 4 hours, 2D1N stay with breakfast for two (2) persons at a Deluxe Golf View room The Pacific Sutera Hotel.
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Blog post soon 😁.
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For more information please contact +6088-303691 or follow @suteraofficial for latest updates.
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📍 Silk Garden, The Pan Pacific Sutera Hotel, Kota Kinabalu, Sabah, Malaysia
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#MassyEats #kotakinabalueats #kkeats #seatsmy #servenopork #food #foodie #foodigram #kkfood #instafood #hellosabahmy #kkcity #cnybuffet #suteraofficial #sabahhotel #silkgarden #yeesang2020 @ The Pan Pacific Sutera Hotel

在頂樓上看夕陽～
欣賞泰式料理～
看廟、看泰國象徵打鞦韆～
看舊城～

Swing Bar by Ching Cha

Rooftop ChingCha Hostel, 88/4-89 ,Siripong Road, Samranrat, Phra Nakorn, Krung Thep Maha Nakhon 10200, Thailand
+66 63 231 2017
https://goo.gl/maps/XouehA3jtmQ2

https://www.facebook.com/686328938151789/posts/1929703367147667/

#泰華推薦景點
#看照片看地址就走

S W I N G B A R
ชมพระอาทิตย์ตกดินบน ROOFTOP BAR
วิวหลักล้านราคาหลักร้อย กลางพระนคร
________________________________________________
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ROOFTOP BAR CHING CHA HOSTEL
บาร์สายชิลล์ที่สามารถชมวิวพระอาทิตย์ตกดินได้
มองจากร้านจะเห็นวิวเสาชิงช้า พระบรมมหาราชวัง และวัดพระแก้ว
ทำให้ที่นี่เป็นแหล่งแฮงค์เอาท์ของนักท่องเที่ยวไม่ขาดสายเลยทีเดียว
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อาหารของร้านส่วนมากเน้นไปทางฟิวชั่นรสแซ่บ
ส่วนเครื่องดื่มก็มีครบทั้งแอลกอฮอล์และไม่มีแอลกอฮอล์เลย
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SEAFOOD TOM YUM NOODLE
มาม่าต้มยำหม้อไฟ ครบรส จัดจ้าน
หมู หมึก กุ้ง มาแบบเน้นๆ
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PHRANAKORN SWING
ค็อกเทลซิกเนเจอร์ของทางร้านเลยก็ว่าได้
รสชาติค่อนข้างหวาน
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ใครมองหานี่นั่งชิลล์วิวดีๆ อาหารเลิศ
ราคาไม่แรงมากที่นี่เป็นทางเลือกที่ดีเลยล่ะ
________________________________________________
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SWING BAR
แถวเสาชิงช้า ชั้น6 CHING CHA HOSTEL
OPEN 17.00 -00.00 น
MENU
SEAFOOD TOM YUM NOODLE 170 THB
PAN FRIED PORK BELLY WITH SALT&CHILL130 THB
SPICY FRENCH FRIES SALAD 110 THB
SALMON SPICY FRIED RICE 160 THB
PHRANAKORN SWING 180 THB
BANGKOK PARADISE 170 THB
GRAPEFRUIT ROSE SQUASH 120 THB
#EATGUIDE

Thai with a twist of Japanese. 🇹🇭 🇯🇵

In frame :
👉🏻 Mieng Kam 🌿
👉🏻 Salmon Belly Skewers 🍢
👉🏻 Phad Thai Noodles with Prawn 🍤
👉🏻 Tomyam Soup with Fresh Prawn 🍲
👉🏻 Crispy Soft Shell Crab Sushi Burger with Thai Mango Chill Sauce 🦀
👉🏻 Pan Fried Tuna Steak served with Spinach, Mixed Mushroom & Teriyaki Sauce 🐠
👉🏻 Fresh Salmon Trout Sushi Roll with Spicy Miso Cream Sauce 🍣
👉🏻 Steamed Whole Seabass with Lime & Chilli Sauce 🌶
👉🏻 Mango Sticky Rice with Ice Cream 🍦
👉🏻 Fibre Fighter 🍹

#sanoook #sanoookopeningparty #thaiwithatwist

【EddieCooking】香煎嫩滑三文魚配青豆薄荷醬及風琴焗薯 Pan Fried Salmon & Hasselback Potato

材料 Ingredients

一人份量 One serving

香煎嫩滑三文魚配青豆薄荷醬 Pan Fried Salmon on Minted Peas
三文魚排 300g Salmon fillet
青豆 200g Green peas
新鮮薄荷葉 Fresh mint leaves
無鹽牛油 45g Unsalted butter
芥花籽油 Canola Oil
鹽 Salt

檸檬酸豆牛油 Lemon Caper butter
酸豆 3 茶匙 3 tablespoon Capers
無鹽牛油 25g Unsalted butter
檸檬 1/2 Lemon
鹽 Salt

風琴焗薯 Hasselback Potato
薯仔 1 Potato
百里香 Thyme
橄欖油 Olive Oil
鹽 Salt


風琴焗薯 Hasselback Potato
1. 焗爐預熱185度。
Preheat over to 185c.
2. 將薯仔切成風琴狀，每層約2mm厚。底部預留1.5cm，不要切斷。
Slice the potato the same way as the video, about 2mm between each cut. Do not cut to the bottom, about 1.5cm from the bottom usually works well.
3. 薯仔放置焗盆上，淋上適量橄欖油。加份鹽調味後，放入焗爐。
Place the potato on a baking tray, drizzle a good amount of olive oil on the potato. Sprinkle some salt and place in oven.
4. 185度焗60分鐘至金黃色。
Bake 60mins until the potato is crispy on the edges.
5. 焗好後放上新鮮百里香。
Add some fresh thyme to the potato before eating.


青豆薄荷醬 Minted Peas Sauce
1. 青豆加入講量鹽煮熟後，瀝乾及放入攪拌機。
Boil some frozen peas in salted water. Remove from water and put into a blender.
2. 加入薄荷葉、牛油及適量鹽。攪拌至蓉狀。
Add mint leaves, butter and salt, blend.


檸檬酸豆牛油 Lemon Caper butter
1. 加熱平底鑊。檸檬切半後，放至熱鑊上，煎至表面呈焦糖色。
Cut half a lemon and place it on a hot pan until it is slightly caramelized.
2. 牛油放入另一平底鍋內。
Add butter into a saucepan.
3. 酸豆搾乾水份，加入平底鍋內。煮一分鐘後放置。
Squeeze the water from the capers and add into butter, set aside after about 1min of cooking.


香煎嫩滑三文魚 Pan Fried Salmon
1. 三文魚排清洗乾淨及抹乾，放置室溫。
Clean and dry the piece of salmon fillet and make sure it is at room temperature before you start cooking it.
2. 熱平底鑊加入芥花籽油。
Heat pan and add Canola oil.
3. 芥花籽油加熱後，放入三文魚排，魚皮一面朝下。
When the oil is very hot, place salmon skin side down.
4. 灑上鹽調味。
You can salt the salmon now.
5. 煎約2分鐘後反面。
Flip over after about 2mins.
6. 魚皮面灑上適量鹽調味。將熱油淋上魚皮面，繼續煎香。
Salt the skin side and spoon hot oil over the fish and keep cooking.
7. 煎約3分鐘後，盛起三文魚排，放置。
Total cooking time is usually around 5mins. Set fish aside once done.
8. 將三文魚放於青豆醬上。淋上酸豆牛油及擠檸檬汁。
Add minted peas to plate, place salmon fillet on top, spoon on the capers and butter mixture. Add a squeeze of the lemon.


Notes from Eddie:

1. Make sure the salmon fillet is in room temperature before you start cooking. I would bring out the fish about an hour before I start cooking.
2. Make sure the fillet is quite dry before you cook. Use a knife to scrape off any excess moisture from the skin.
3. You can use fresh peas if you can find, but frozen one is also fine.
4. Use Canola oil for panfrying salmon fillet. It is better for the recipe as the oil has a higher burning point.
5. While frying the fish, I usually lift the fish to check the skin, you want it to turn golden brown.

關於此食譜 About:
This is one of my favourite ways to eat Salmon. I also like it because it’s quite simple to make. Try your best to buy some good quality salmon, my favourite is King Salmon from New Zealand. My favourite part of the salmon is the belly so make sure you get a piece that includes some belly parts. The most important part of this salmon is making sure that its quite dry before you cook. There is a lot of moisture in the skin and I find the best way is to scrape it off with a knife. Keep scraping till no more moisture comes off the skin of the fish. Dry the other side with some kitchen towel. I prefer not to salt the fish until I cook it as more moisture will come off the fish if you salt it too early.


想睇Eddie煮多啲好嘢, please support us:
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乾煎魚Dry-Fried Fish

重點祕訣：熱鍋冷油，不易沾鍋
可使油形成隔膜，隔離鍋面和食材，達到不沾效果
Important tip: Heating the cold oil in the hot wok allows it to form a stick-resistant layer between the pan surface and the food, achieving a non-stick effect.

材料：
黃魚 1尾
沙拉油 2大匙
Ingredients:
1 Yellow croaker fish
Cooking oil 2 tablespoons

調味料：
鹽 1茶匙
Seasoning:
Salt 1 teaspoon

作法：
1. 黃魚洗淨瀝乾，用紙巾擦乾水分。
2. 熱鍋關小火，倒入冷油，再將作法1的魚放入鍋。
3. 以小火煎約4分鐘至酥脆後翻面再煎。
4. 再煎約4分鐘，至兩面金黃酥脆即可起鍋。
Preparation Method:
1. Wash and drain the fish, dry off the water with paper towels.
2. Place a wok over low heat and pour in the cold oil, then place the fish from step 1 into the wok.
3. Fry over low heat for 4 minutes until it is crispy then gently turn it over.
4. Fry it for another 4 minutes until both sides are golden and crisp.

乾煎虱目魚Dry-Fried Milkfish

重點祕訣：魚身擦乾、抹鹽醃漬，不易沾鍋
抹鹽讓魚表面脫水，容易定型
Important tip : Wipe the fish dry and rub it with salt all around to cure it, it will help with it not sticking to the pan. Rubbing the fish with salt dehydrates the surface of the fish, helping to set its shape.

材料：
虱目魚肚 1片
沙拉油 1大匙
Ingredients:
1 Milkfish belly fillet
Cooking oil 1 tablespoon

調味料：
鹽 1茶匙
Seasoning:
Salt 1 teaspoon

作法：
1.魚洗淨瀝乾，用紙巾吸乾水分，再撒上鹽抹勻。
2.熱鍋，倒入沙拉油，將魚皮面先下鍋煎。
3.以小火煎約4分鐘至酥脆後翻面再煎。
4.再煎約4分鐘至兩面金黃酥脆即可起鍋。
Preparation Method:
1. Wash and drain the fish. Dry off water with paper towels, sprinkle with salt and spread it around evenly on the fish.
2. Heat up a wok and pour in the cooking oil. Fry the skin side first.
3. Fry for 4 minutes until crisp and then turn it over to fry the other side
4. Fry it for another 4 minutes until golden and crispy on both sides then serve.


麥年鱈魚Codfish Meuniere

重點祕訣：表面沾粉，不黏鍋且口感酥脆
可避免魚皮直接接觸鍋面，魚皮不易破
Important tip: Coating the surface with flour will prevent the fish from sticking to the wok and gives it a crisp texture. It also prevents letting the skin come into direct contact with the wok so the skin would not break apart easily.

材料：
鱈魚 1片(約300公克)
低筋麵粉 2大匙
沙拉油 2大匙
Ingredients:
1 Codfish fillet (about 300 grams)
Cake flour 2 tablespoons
Cooking oil 2 tablespoons

調味料：
鹽 1/4茶匙
黑胡椒粉 1/4茶匙
Seasoning:
Salt 1/4 teaspoon
Black pepper 1/4 teaspoon

作法：
1. 將鱈魚片的鱗片刮除後洗淨瀝乾。
2. 將調味料均勻地抹在兩面上，醃漬約1分鐘。
3. 醃好的鱈魚兩面都沾上麵粉。
4. 熱鍋，倒入沙拉油，將鱈魚放入鍋中，以小火煎至兩面金黃色後裝盤即可。
Preparation Method:
1. After removing the fish scales, wash the codfish and let drain.
2. Evenly apply the seasoning to both sides and let marinate for about 1 minute.
3. Coat the marinated cod with flour on both sides.
4. Heat up a wok and pour in the cooking oil. Put the codfish into the wok over low heat and fry until golden brown on both sides then put on a plate to serve.

檸汁煎鮭魚
Sauteed Salmon with Lemon Juice

重點祕訣：鍋中撒鹽，魚再入鍋不沾黏
鹽可隔離魚片與鍋面，不易沾鍋
Important tip: Sprinkling salt into the wok then putting in the fish will prevent sticking as salt separates the fish and the wok surface.

材料：
鮭魚 1片(約300公克)
檸檬 1顆
沙拉油 2大匙
Ingredients:
1 Salmon fillet (about 300 grams)
1 Lemon
Cooking oil 2 tablespoons

調味料：
鹽 1/2茶匙
Seasoning:
Salt 1/2 teaspoon

作法：
1. 將鮭魚的鱗片刮除後洗淨擦乾。
2. 鮭魚洗淨，用紙巾吸乾水分。
3. 熱鍋，倒入沙拉油，將1/2茶匙鹽撒入鍋中。
4. 將魚放入鍋中，以小火煎約3分鐘至酥脆後翻面再煎。
5. 再煎約3分鐘兩面金黃酥脆即可起鍋，擠上檸檬汁即可。
Preparation Method:
1. Scrape off the scales from the salmon then wash and wipe dry.
2. Use paper towels to dry off the cleaned salmon.
3. Heat up a wok, pour in the cooking oil then sprinkle 1/2 teaspoon of salt into the wok.
4. Place the fish into the wok over low heat and fry for about 3 minutes until crisp then turn it over and fry again.
5. Fry it for about 3 minutes until it is golden and crispy on both sides then squeeze lemon juice into the wok and that's it.


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Eating Sushi Burrito! Star Wars style. . . .

Quick Links
1:50 Rising Sun Sushi Burrito Rice Box - Salmon & Crab Meat
10:05 Darth Vader Mug
10:50 Rising Sun Burrito - Salmon & Crab Meat
15:24 Signature Rainbow Shrimp Burrito - Prawns & Narutomaki
19:38 Yummy Belly Burrito - Sliced Beef
24:25 R2D2 Mug
24:34 Hot Chick Burrito - Pan Fried Spicy Chicken
29:31 Geisha Dance Burrito - Grilled Unagi
34:11 Stormtrooper Mug
34:20 Signature Fried Back Roll Burrito - Crab Meat & Tamago
39:08 Last Bite
39:36 Conclusion
40:24 Giggles. . . .

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CREDITS
- Food: http://www.sushiburrito.com.sg

- Opening Crawl Graphic Design by Brendan Brassil: https://www.fiverr.com

- Royalty Free Music - STAR WARS THEME (DUBSTEP): https://youtu.be/FqE6VYfg0kg

- Free Sound Effects: http://www.mediacollege.com
http://www.freesfx.co.uk

- Star Wars - Cantina Band (Noize Tank Remix) [Electro Swing]: https://youtu.be/GsLzO91M_hc
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