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

#90後韓式吐司

最近嘅韓式吐司店越開越多， 喺 #屯門 #華都商場 呀都開咗間新鋪，賣嘅就係韓式吐司。

呢間係外賣店黎，都冇咩環境可言㗎喇，一眼就睇曬不過裝修就係新停企理。

我地食左炸雞，同埋兩款吐司。

先食日式炸雞啦，油唔會太黑太舊，炸雞無食錯有五舊，整體預期之內，係幾好食！

煙鴨胸黑松露滑蛋吐司 ($42)

煙鴨胸黑松露滑蛋吐司，吐司香脆，烘到微啡，非常香口，中間幾足料，蛋厚香滑，佢係由頭夾到落尾，無呃秤，個沙律醬令到個包食落鹹鹹甜甜，會食唔停口既感覺。

炸軟殼蟹滑蛋吐司 ($58)

另外一款係炸軟殼蟹，視覺效果當然更加好啦，而且非常香脆，唯一挑剔係軟殼蟹比較油，食完成個會有d漏。

咁就食咗兩款吐司，一款炸雞啦。質素都係相當唔錯嘅，都相當有誠意啦，而且係一間心裏值得支持嘅鋪頭，大家明我講乜嘅，咁就行過華都商場唔記得支持下啦！

Korean Street Toast is a grilled egg omelette sandwich filled with crunchy Veggie, cheese and even more.

It’s a wonderful medley of flavors – buttery, savory, crunchy and even is a bit salty and sweet.

And it has a great chewy and crunchy texture in addition to the gooey melted cheese so it’s bound to satisfy all your cravings!

@eggyday.hk

#KoreanStreetToast #Gilgeori #Toast #길거리 토스트

#Eggy

#Eggy #EggyBread #Eggyhk

#屯門美食

#三文治 #炸雞 #炸軟殼蟹

#街頭美食 #StreetFoodhk #StreetFood #黃店

#小店 #支持小店 #localbusiness #localeatery

#hkfoodie #hkfoodies #hkfoodieblogger #foodiehk #foodiehkfoodlover #foodiehkblogger #foodie #followmewe @ 華都商埸

Jam is sweet. Bacon is salty.
sweety+salty= deliciousness overload😋


▶Follow Cookat for more awesome recipes!

It’s My Day! 🥰🥰
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But not my birthday hahaha. Well, my sister was here so I prepared some treats and tea at home since we are not able to hangout at the café like before. 🍰🧁🍪🍵☕️
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I ordered the Combo D that comes with 4 breads, 1 toast and 1 cake such as my favorite pumpkin walnut, salty egg yolk, raisin cream, chicken floss, purple rice roll, and vanilla swiss roll; all of these for only RM30 from Barcook Bakery Malaysia💥💥
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There are 4 types of combo menus are available for delivery now with even greater savings at only RM15 onwards, you get to select any 4 breads, toast and cake from the selected favorite options. 👌👌
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Plus, the delectable and not too sweet carrot cake 500g at only RM34.40 after 20% discount. Almond nibs and dark chocolate cookies with 10% discount. 🤩🤩
.
To order just contact or whatsapp 012-886 2234 or https://bit.ly/2yCfWnG, Grab or Lalamove will deliver the fresh bakes to your doorstep between 12pm to 6pm. 🙌🏻🙌🏻
.
#teatime #barcookbakerymalaysia #barcookmy #dessert #onthetable #dessertsofinstagram #kellyeats

For this episode, we headed back to No Signboard Seafood, this time at the Esplanade, to demolish a $1000 Seafood Mee Goreng Challenge! As a belated birthday treat, Sean has again offered to pay for my meal at No Signboard Seafood, this time only allowing Mee Goreng. Naturally, we loaded up the Mee Goreng with the most delectable toppings that No Signboard Seafood has to offer to push the cost to over $1000, making it possibly the most expensive plate of Mee Goreng ever!

No Signboard Seafood specialises in Chinese cuisine, with a focus on seafood, especially the world-famous Chilli Crab. This particular outlet at Esplanade is unique in that it has some Western cuisine available like Boston Lobster Scrambled Eggs with Caviar and pasta dishes. We had to go with Mee Goreng, which is a Malay-style fried noodle dish with a flexible bunch of proteins and vegetables added, tossed in a sweet and spicy sauce.

For my challenge, I ordered 10 servings of Mee Goreng, 3 Whole Boston Lobsters, a bunch of Scallops, 2 Wagyu Steaks and a large ball of Caviar. The staff masterfully plated this feast onto my giant plate, forming a beautiful array. The mee goreng was sweeter and less spicy than most mee gorengs you would find in Singapore, loaded with tofu and shrimp. It was delicious enough to eat on its own and had a deep wok hei aroma to it. The lobsters were plump and juicy, with the tail meat coming off the shell with almost no resistance. They were expectedly sweet and tender, being freshly cooked from the live lobster tanks on-site.

The scallops were stir-fried in XO sauce, pairing the naturally sweet scallops with the strong umami flavour of the sauce, while the steaks were cooked to medium-rare perfection and rich with a deep “beefy” flavour. Finally, the caviar was a surprising addition to mee goreng, usually eaten on its own or on toast with its rich salty flavour. However, it went exceedingly well with the mee goreng as each sweet and savoury bite of the mee goreng was met with pops of salty explosions, complementing one another rather spectacularly.

This meal was so good that I could hardly call it a challenge and I thankfully enjoyed my birthday dinner. No Signboard Seafood also offers a host of other Chinese-Singaporean cuisine, including crabs cooked in a multitude of ways and many fish options. Do check out No Signboard Seafood for their excellent take on Mee Goreng and their classic dishes!

Visit No Signboard Seafood at:
8 Raffles Avenue
#01-14 16 Esplanade
Singapore 039802

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配方材料 Ingredients
麵團 dough
高筋麵粉 bread flour 500g
鮮奶 milk 88g
冰水 cold water 250g
砂糖 sugar 35g
奶油 butter 35g
鹽巴 salt 5g
酵母 yeast 5g

草莓奶油乳酪 strawberry cream cheese
奶油乳酪 cream cheese 50g
草莓果醬 strawberry jam 25g
糖粉 icing sugar 7g

花生醬 peanut butter
原味炒過的花生 fried peanut 200g
砂糖 sugar 50g
鹽巴 salt 1g

榛果巧克力醬 hazelnut chocolate spread
烤過的榛果 roasted hazelnut 130g
可可粉 cocoa powder 15g
糖粉 icing sugar 60g
鹽巴 salt 少許 a little

鹹口味 salty flavor
---
肉鬆 port floss 適量 appropriate
蔥花 chopped green onion 適量 appropriate
----
培根 bacon 兩條 two tripes
蔥花 chopped green onion 適量 appropriate
黑胡椒 black pepper 適量 appropriate

餡料部分，份量都有多一些

1.草莓奶油乳酪：奶油乳酪軟化之後，全部攪拌均勻就好

2.花生醬：所有材料放入食物處理機，打到滑順即可

3.榛果巧克力醬：所有材料放入食物處理機，打到滑順即可





麵團部分：

1.除了奶油以外，所有麵糰材料放入麵包機，啟動『快速麵團』模式，10分鐘之後投入奶油。

麵包機揉麵＋發酵= 一小時又20分鐘



2.取出麵團，分割成以下麵團，分割成四等份，排氣滾圓。



3. 取其中一個麵團，擀成25*20cm長方形，塗上適量草莓奶油乳酪餡，保留一部分不塗抹，麵團上方切割成數等分，麵團捲起來，圍成一個圈。



4. 第二個麵團，擀成25*20cm長方形，塗上一半花生醬，一半巧克力醬，保留一部分不塗抹，麵團上方切割成數等分，麵團捲起來，圍成一個圈。





5. 第三個麵團，擀成25*15cm長方形，放上適量肉鬆與蔥花。麵團往中間摺之後，再放上適量肉鬆與蔥花，捲起來。



6. 第四個麵團，擀成25*15cm長方形，放上兩片培根與適量蔥花。麵團往中間摺之後，再放上適量蔥花，捲起來。



7.分別放入吐司模型之後(請留意影片提到的，麵團放入模具的方向)，於溫度35度左右室溫，發酵60分鐘。



8.烤箱預熱190度，入烤箱前，塗上一層鮮奶，甜口味放上適量堅果

入烤箱，總共烘烤21分鐘。

(前五分鐘我有設定一顆強度的蒸汽，烤到一半時間，烤盤對調)

Hello everyone, today we're going to share with how to make a really classic Thai BBQ recipe: Isan style grilled pork neck & spicy dipping sauce: Kor Moo Yang Jim Jaew. (คอหมูย่าง)

In Thai language, "Kor Moo(คอหมู)" means pork neck, "Yang(ย่าง)" means to grill. It's popular in Northeast or Isan restaurants. It’s a tender smoky pork neck with the sour, sweet, salty and spicy dipping sauce “Nam Jim Jaew(แจ่ว)”, and goes well with sticky rice and is perfectly delicious as well. So Yummy.

In this recipe, you can make it easily at home. You can also learn how to make “Khao Khua(ข้าวคั่ว)” and “Nam Jim Jaew”, Khao Khua is the key ingredient another is a classic spicy sauce, both are the yummy secret of northern Thai and Lao cuisines. Hope you like this video. Enjoy. :)

This is an #ASMR ver, you can check out the other ver that with BGM and Voices in Chinese if you like:
https://youtu.be/F3tj1BICXjE
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🇹🇭 How to make Thai Grilled Pork Neck With Spicy Dipping Sauce Recipe
Kor Moo Yang With Nam Jim Jaew Recipe

☞ Yielded: 2-3 servings

✎ Ingredients
☞ For marinated
pork neck 200~220g
palm sugar 1tsp, 7g
fish sauce 1tsp, 5g
oyster sauce 1tsp, 6g
soy sauce 1tsp, 6g

☞ For toasted rice coarse powder
raw dry sticky rice 50g
** can also use jasmine rice
** In this recipe we only need 13g roasted rice coarse powder, rest can stored for next time

☞ For dipping sauce
Fish Sauce 40g, 4 tbsp
lim juice 35g, 3 tbsp
tamarind puree 30g, 2 tbsp
palm sugar 30g, 2 tbsp
dried chili flakes 8g, 1.5 tbsp
roasted rice coarse powder 13g, 1.5 tbsp
red onion Q.S.
fresh coriander Q.S.
spring onion Q.S.
** If you don’t have palm sugar, you can use granulated sugar or brown sugar

✎ Instruction
☞ Step 1: Marinade
1. In a small bowl, pour oyster sauce, fish sauce, soy sauce, mix well and then add palm sugar, keep stirring, make sure the sugar is fully dissolved.
2. Use a fork to stab the pork neck with holes evenly across the surface.
3. In a large bowl, put the marinade all over the pork, make sure the pork is totally coated. Let the pork marinate overnight or at least 2 hours in the fridge.
** This is a easy way to make the marinade, you can use grind the garlic, cilantro roots and peppercorns at first, then add the rest of wet ingredients to mix together, but the Jaew sauce is full of flavor, so the pork doesn't need too much additional seasoned at all.

☞ Step 2: Make the toasted rice coarse powder
1. Place the clean raw sticky rice in a dry pan, fry and toast the rice over medium-low heat, stirring constantly until the rice gets a golden yellow color.
2. Put the rice in a mortar and pestle or food processor to grind  the sticky rice into a coarse powder, with no big grains, but not too fine either. You can put it in the container.

☞ Step 3: Make dipping sauce
1. Slice the red onion, remove the roots of coriander and chop into small pieces, finely chop spring onion. Set aside.
2.  Mix the sauce. In a small bowl, pour fish sauce, lime juice, tamarind puree and palm sugar, mix it until the sugar is fully dissolved.
3. Add the chili flakes and roasted rice powder, stir and mix well.
4. Add all vegetables in, including chopped spring onion, chopped coriander and sliced onion until well combined.

Step 4: Grill the pork & serve
1. Grill the pork.
✔ Use the Grill/Griddle-- First, preheat to high heat on one side grill plate, when hot put down the marinated pork evenly spaced. Grill for 5~6 minutes each side. The grilling time will depend on the thickness and size of meat.
✔ Use the pan-- Just heat a pan on medium high heat, when the pan is hot enough, place the pork in the pan and cook for 2~3 minutes each side or until slightly charred on the outside.
✔ Use the oven-- Preheat the oven to 220°C, place the pork on a grilling rack and bake for 25-30 minutes, turning the other side up halfway through.
2. Transfer the pork to a cutting board, let the pork rest for minutes, then slice to serve with nam jim jaew dipping sauce. Enjoy.

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#ThaiFood
#ThaiGrilledPorkNeck
#easyRecipes