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

🎁 Giveaway! Giveaway! Giveaway!
20 Tuhau Chicken Pizza 🍕 to be won 😍

Madben at Plaza 333 has started their new menu especially the mouth watering Soft Shell Crab Pasta 🦀, giant Triple Beef Burger 🍔, awesome Salted Egg Tiger Prawn Pasta 🍤, exotic Tuhau Lamb Pizza 🐑, and also Wagyu Fats Garlic Fried Rice and Orange Glazed Crepe 😘

At the same time they’re also selling special hand crafted limited edition Snowskin Mooncake 🥮 with the secret recipes of childhood taste 🧸
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𝗠𝗮𝗱 𝗕𝗲𝗻 𝗣𝗹𝗮𝘇𝗮 𝟯𝟯𝟯
📍 Lot 45, Ground Floor, Block F, Plaza 333.
https://goo.gl/maps/rhPLVmwdmKtyBsH69
🕘 Operating Hrs: 11am - 10pm (Daily)
📞 Whatsapp https://wa.me/60168460073 for dine in reservations or takeaway!

[ Serves No Pork ]
_______________________________

🎁 [#GIVEAWAY] Win Tuhau Chicken Pizza x 1 from Mad Ben (total 20 lucky winners).

👉🏻 How To Join?
1. FOLLOW Mad Ben Plaza 333 & Eat n Hop Sabah 吃乐在沙巴
2. LIKE & SHARE this post (Must set post to public).
3. TAG 3 Friends and #MadbenNewMenu
in the comment section below.

👉🏻 Complete 1, 2, 3. Snapshot and attach in the comment column below to prove you’ve follow Mad Ben & Eat n Hop Sabah.

*Giveaway ends on 15 September 2021 (11.59pm) WINNERS will be selected at random after contest end and winners announcement will be in this post within 3 days after contest ended. T&c apply.
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👉🏻Follow us on Instagram :
https://www.instagram.com/eatnhopsabah
#eatnhopsabah #madben #plaza333 #madbenplaza333

🇹🇭泰國泡麵大家都愛吃，更是來泰必買伴手禮之一！但你是不是每次都只買（吃）泰式酸辣蝦（冬陽貢）、碎肉清湯或綠咖哩口味呢？
小編要告訴你，泰國還有不少好吃的泡麵你可能都還沒吃過，尤其是許多乾拌泡麵口味的味道與香氣更是一絕，比起上述幾款泡麵是完全不遜色！​
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❤以下就推薦6款泰國人最愛的乾拌泡麵口味給大家👉​
✅泰式香辣胡椒口味 รสผัดขี้เมา（Yum Yum – Pad Kee Mao Flavor）
✅泰式九層塔辣炒海瓜子รสหอยลายผัดฉ่า （Wai Wai – Pad Char Baby Clam Flavor）
✅香辣龍蝦รสสไปซี่ ล็อบสเตอร์ （Yum Yum – Spicy Lobster Flavor）
✅黑胡椒炒蟹口味รสปูผัดพริกไทยดำ （Yum Yum – Black Pepper Crab Flavor）
✅鹹蛋黃รสผัดไข่เค็ม （Mama OK – Stir Fried Salted Egg）
✅嘎拋乾拌麵รสกะเพราแซ่บแห้ง （Mama - Spicy Basil Stir-Fried Flavor）
​
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#泰國泡麵 #mama #泰國必買 #泰國必吃 #泰式酸辣湯 #綠咖哩

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🤘曼谷幫（有GO台）團隊帶你深度玩翻台灣🤘​
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🔥精選全台最優質飯店：https://bit.ly/3sdEz0N​
🔥獨家出品海海花東團：http://bit.ly/3se8eqM

#天頤 之十二味 小暑 (七月份菜單）
Yi’s Seasonal Menu “Slight Heat”

七月份菜單主題是廿四節氣中的小暑，小暑作為進入長夏的第一個節氣，雖然小暑時節不算非常炎熱，但是卻也讓人漸漸地感到夏季高溫的威力。因此天頤主廚 Angelo 在本月菜單中加入了不少退火消暑，能有效清熱涼血的食材，如綠豆、冬瓜和蓮藕等，調味上也以清爽、少油和少鹽為主。

1. 龍蝦｜蕃茄｜酸薑
Lobster | Tomatoes | Picked Ginger

晶瑩剔透的龍蝦肉質新鮮，口感非常Q彈，在回味間還能感受到酸姜汁的番茄啫喱，俗話說：「冬吃蘿蔔夏吃姜。」酸爽口感的酸姜有益脾健脾開胃等功效，讓你暑天也能胃口大開！炸至香脆的咸薄撐配上龍蝦蝦膏精制而成的濃郁醬汁，渾厚的口感不斷在口腔炸裂。

2. 毛蟹魚籽｜酒糟｜有機鷄蛋
Hairy Crab | Caviar | Fermented Rice Wine | Organic Eggs

這道菜把北海道毛蟹、伊朗魚籽醬和中式糟鹵的三種 umami ，碰撞出細膩複雜的味道層次。毛蟹是至陰至柔的細嫩、魚籽醬則富有爆發力，最後再收斂到糟鹵的陳酒甘甜氣息。

3. 花膠｜老黃瓜｜扁豆
Fish Maw | Yellow Cucumber | Green Beans

深海鱸魚花膠的鮮美，貫穿了這道顏色慢熬至金黃色的老火雞湯。溫潤舒暢的味道，最後以意大利豬臉頰肉碎提鮮。

4. 愛女魚｜煎封｜黑松露｜頭抽
Otakii | Wok-seared | Black Truffle | Home-made Soy Sauce

夏季的魚是最為肥美，肉質鮮美的同時營養也非常豐富，經過有技巧的烹飪，搭配源自黃豆發酵而來，以味道香醇濃郁的頭抽煎封，是粵菜常用來鎖住海鮮鮮味的技巧。加上黑松露的點睛之筆，足以讓人回味三日，豐饒而毫不膩味。

5. 鮑魚｜慢煮｜普寧豆醬｜荷葉｜蓮子
Abalone | Slow-cooked | Pu Ning Bean Paste | Lotus Leave | Lotus Seeds

夏天吃蓮子愜意而養生，而且蓮子具有清心解熱等的功效，倆者慢煮互為相融，再搭配以味香質醇，營養豐富的普寧豆醬，一口鮮潤的鮑魚和清新軟糯的蓮子，在齒間細細品味，立刻神清氣爽，心曠神怡。

6. 腹脅牛柳｜鑊炒｜藕心｜泡椒
Hanging Tender | Wok-fried | Lotus Root | Pickled Pepper

這道鑊氣十足的泡椒藕心牛柳，你一定要嘗試！具有低脂高蛋白，富含多種微量元素的牛肉，選取最為鮮嫩的里脊部分，搭配被稱為清涼解暑之藥的時令藕心，清新脆口，還有爽辣口感的泡椒加持，味道爽嫩彈牙，不僅讓你在夏日可以食慾大開，也能讓你滋養脾胃。

7. 乳鴿｜煙燻｜香茅
Pigeon | Smoked-roasted | Lemon Grass
Pigeon

天頤的招牌菜。師父為了把香芧入味於23日大的石歧妙齡乳鴿，想盡了千方百計。先在滷水中加入香茅生浸乳鴿，再在上桌時佐以煙燻香茅葉，最後現點即炸至皮脆多汁

8. 蠑螺｜濃湯扒｜瓜燕
Sea Conch | Superior Broth Poached | Winter Melon

夏天是海螺嘗鮮的好季節，海螺素來有「盤中明珠」的美譽，而此道佳餚中的海螺選自蠑螺，切成薄片的螺肉味道鮮美，肉質緊實有彈性，富含高蛋白且低脂肪，對減肥人士也是相當友好，蘸著醇香的湯汁和瓜燕，不僅不會破壞蠑螺特有的海鮮口感，還更加豐富了口感，冬瓜經師傅特別處理後，更有半分像寒天般的 Q 彈口感。

9. 海膽｜豬油渣｜鹹飯
Sea Urchin | Pork Fat | Salted Rice

薑蔥、豬油渣和海膽的搭配，就是簡單純粹的美味！有粵式煲仔飯「咋咋聲」的熱鍋焦香感覺。

10. 燕窩｜荔枝｜冰粉
Lychee | Jelly | Bird’s Nest

不吃冰粉的夏天是不完整的，這道美容養顏的燕窩荔枝冰粉可謂是夏天必吃佳品！燕窩性質平和，夏天吃燕窩不但有滋補作用，還有美容養顏的功效。清涼解膩的時令荔枝加上冰涼香甜的冰粉，嫩滑爽口，生津解暑，清涼降火，讓你在浮躁的夏天也能沈下心享受美味。

地址: 摩珀斯21樓

營業時間:18:00 - 23:00 (最後點餐時間 21:30)星期二、三休息

預約服務: 88683446

#MacauEat
#MacauFineDining
#CityOfDreams
#MorpheusHotel
#澳門美食
#新濠天地
#摩柏斯酒店

⬇️ Ingredients below ⬇️
? Like to see more of your favourite Asian recipes ?
? Comment what recipes you want to see next below ?

This exciting take on zong zi recipe is for the seafood lovers! While not from any specific dialect group, the Seafood Bak Chang recipe features a mouth-watering filling including baby abalone, crab, scallops, hei bi (dried shrimp) and salted egg.

On top of that, you can expect dumplings that are generously flavoured with XO sauce and oyster sauce for an aromatic fragrance that’ll keep you wanting seconds this duanwu festival!

Glutinous rice dumplings are signature dragon boat festival food. Rooted in Chinese tradition, Dragonboat festival has a rich story, ➡️ read more here: https://themeatmen.sg/bak-zhang-fest-2021-5-handmade-bak-zhang-recipes/

⬇️ Ingredients here ⬇️
800g Glutinous rice
1½ Pork lard oil
16 pieces Dried scallops
8 cloves Garlic
100g Dried shrimps 
16 pieces Baby Abalone
1kg Crab leg meat (inclusive of shell)
16 pieces Salted eggs
100g Shallots (minced)
100g Garlic (minced)

Seasonings:
3 tbsp Light soy sauce
1 tbsp Dark soy sauce
3 tbsp XO sauce
3 tbsp Shaoxing wine
2 tbsp Sesame oil
White Pepper to taste

Wrappings:
32 pieces of bamboo leaves
Cotton strings / Hemp strings
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Full recipe: https://themeatmen.sg/seafood-bak-chang/
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P.S. We’ve got recipes for all your Singaporean and Asian favourites on our channel. Hit subscribe and share them with your friends.

P.P.S. Can’t find a recipe you like? Drop us a comment or ping us on our socials.

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Get cooking with us:
Facebook: https://www.facebook.com/themeatmensg​
Instagram: https://www.instagram.com/themeatmensg​
TikTok: https://www.tiktok.com/@themeatmenchannel
Telegram: https://t.me/joinchat/RkGuNJjo8VjSo4W5
Pinterest: https://www.pinterest.com/TheMeatMenSG

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Timestamps:
0:00 Prepare glutinous rice
0:31 Pan fry garlic and scallop
0:56 Stir fry and season glutinous rice
1:38 Assemble the glutinous rice dumpling
2:05 Tie, steam and enjoy

📌買 日式三明治烤盤 按這裡→https://lihi1.com/FMz04

烤蟹味棒吐司
材料：
吐司 1片/sliced bread 1pcs
蟹味棒 4支/crab stick 4pcs
起司片 1片/cheese slices 1pcs

調味料：
有鹽奶油 30公克/salted butter
蒜末 40公克/garlic 40g
乾巴西里末 1茶匙/parsley 1tsp

作法：
1. 所有調味料混合均勻成抹醬。
2. 吐司放在三明治烤夾上，先抹上作法1的抹醬，再放上起司片、蟹肉棒。
3. 闔上三明治夾，轉小火，煎烤約3分鐘後翻面，再煎約3分鐘即可。(
小火烘烤，均勻不易焦)



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楊桃美食網
http://www.ytower.com.tw

Youtube
https://www.youtube.com/user/ytower01

Facebook
https://www.facebook.com/ytower01

お花見におすすめ！いなり寿司のお弁当レシピをご紹介します！
4種類の彩りで味のバリエーションも良くしました♡
とっても美味しいので、ぜひ作ってみてくださいね♪

いなり寿司弁当
8個分

材料：
温かいごはん（かために炊く）1.5合
寿司酢　大さじ3
油揚げ（油抜きしたもの）4枚
白ごま　大さじ1
A砂糖　大さじ2
Aみりん　大さじ3
A顆粒だし　小さじ1/2
Aしょうゆ　大さじ2
A水　180cc

◼︎菜の花いなり
菜の花（下茹で）2本
えび（下茹で）2尾
赤紫蘇のふりかけ　適量
しょうゆ　小さじ1/4
ごま油　小さじ1/4

◼︎桜いなり
桜の花の塩漬け　4枚
塩昆布　適量
カニカマ　2本

◼︎春色鮭いなり
鮭フレーク　小さじ4
枝豆　10粒

◼︎いくらいなり
錦糸卵　10g
いくら　小さじ2

作り方：
1.小鍋にAを入れて中火で加熱し、半分に切って袋状にした油揚げを入れて弱火〜中火で10〜15分ほど煮詰め、粗熱が取れるまで冷ます。

2.温かいごはんに寿司酢を混ぜ、うちわであおぎながら白炒りごまを加え混ぜ、8等分にする。

3.(1)の油揚げの水気を軽く絞り、切り口を内側に折り込み、(2)を詰める。

4.菜の花いなりを作る。
下茹でした菜の花、ゆで海老、しょうゆ、ごま油で和え、(3)に赤紫蘇のふりかけを散らし、菜の花とえびをのせる。

5.桜いなりを作る。
(3)のいなり寿司の上に、カニカマをのせ、塩昆布をちらし、軽く洗って水気を切った桜の花の塩漬をのせる。

6.春色鮭いなりを作る。
(3)のいなり寿司の上に、鮭フレーク、枝豆をのせる。

7.いくらいなりを作る。
(3)のいなり寿司の上に、錦糸卵、いくらをのせる。

8.お弁当箱に盛り付けて完成！



4 Flavors Open-faced Inari
Servings: 8 (2 inari for each flavor)

INGREDIENTS
1.5 cup (about 330g) steamed rice (warm)
3 tablespoons sushi vinegar
4 slices deep fried tofu
1 tablespoon sesame seed
2 tablespoons sugar
3 tablespoons mirin
1/2 teaspoon dashi powder
2 tablespoons soy sauce
180cc water

◆Nanohana Inari
2 bunches nanohana (boiled)
2 shrimp (boiled)
Some Yukari-furikake
1/4 teaspoon soy sauce
1/4 teaspoon sesame oil

◆Sakura Inari
4 salty cherry blossoms
Some salted kelp
2 imitation crab sticks

◆Pink salmon Inari
4 teaspoons salmon flakes
10 green soybeans

◆Ikura Inari
10g Kinshi egg
2 teaspoons ikura

PREPARATION
1. Heat sugar, mirin, dashi powder, soy sauce, and water in a pot over medium heat. Cut fried tofu into halves. Put them in the pot, simmer for 10 to 15 minutes over low/medium heat. Let cool.

2. Combine warm rice with sushi vinegar and add sesame seeds while cooling with a fan. Divide into 8 parts.

3. Squeeze deep fried tofu, fold the edge in, and stuff with sushi rice (2).

4. For nanohana Inari: Season boiled nanohana and shrimp with soy sauce and sesame oil. Sprinkle some yukari-furikake over Inari (3). Place nanohana and shrimp on top.

5. For sakura Inari: Put imitation crab sticks on top of Inari (3), add some salted kelp. Place salty cherry blossoms on top.

6. For pink salmon inari: Place some salmon flakes and edamame on top of inari (3).

7. For ikura inari: Put some Kinshi-tamago and ikura on top of inari (3).

8. Place all inari in a bento-box. Enjoy!

#TastyJapan

#レシピ

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