吃膩肥滋滋的便當了嗎?🥰
來點清爽又美味的餐點
低卡少油、自由搭配"沙拉餐盒"🥗
早午餐都很適合的低脂低GI料理
不僅可以吃超飽🍱，還能控制熱量!😇

正在減肥又懶得煮飯，那這些低熱量健康餐盒快收😋

#beauty美人圈 #低脂 #健康餐盒 #低熱量 #減肥 #瘦身

🚩 POKE Lee｜高雄鼓山
⋯
🆕 #新店報報 🆕
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POKE Lee是高雄第一家夏威夷蓋飯專賣店
是台裔主廚從國外米其林餐廳回台創業的
此蓋飯是夏威夷人的一種料理生魚的方法
將生魚切塊，用醬汁醃製後蓋於米飯上
強調「原型食物」，不做太多的加工
保有健康、低熱量卻又不失美味的料理
非常推薦大家要來試試看喔🥰🥰
⋯
✨ 煙燻辣生鮭魚💲145
(鮭魚/辣美乃滋/酪梨醬/五種配菜)
✨ 美酸甜嫩雞肉💲125
(雞肉/酸甜美乃滋/洋芋沙拉/五種配菜)
✨ 蒜香雪花牛肉💲130
(牛肉/蒜香美乃滋/洋芋沙拉/五種配菜)
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以上幾款是有選擇障礙的人的好夥伴
不用煩惱要選什麼菜，都幫你配好好
基底都是紅藜白飯，鋪上主食和隨機配菜
每一款我都很喜歡，生鮭魚讓我印象深刻
因為平常不吃生魚片的我都覺得好吃😋
吃起來好嫩入口即化，配上辣美乃滋很讚
雞肉的話肉質很嫩，搭配酸酸甜甜的美乃滋
很開胃，一點都不會覺得膩耶好讚😋
醬汁的部分讓我最驚艷的是蒜香🧄美乃滋
蒜味超明顯‼️跟牛肉片好搭～必點！
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✨ 自由配沙拉💲185
(蝦子/鮭魚/小番茄/玉米/花椰菜/玉米筍/水煮蛋/清爽酸甜醬/味島香鬆)
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這款是自由選擇配菜的純菜沙拉🥗(無飯)
依照選擇的食材來計算價格，想吃多少
就點多少，自由度很高～不用擔心有不敢吃
的菜，在這個提倡健身與維持身材的時代
這樣的美食是必須的，不僅健康也美味唷❤️
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✒️美味：🌝🌝🌝🌝🌗
✒️再訪：🌝🌝🌝🌝🌗
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🏛 高雄市鼓山區中華一路860號2樓
☎️ 07-552-3812
🕒 11:30–14:00 / 17:00–20:30
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🔍 #丸子吃高雄
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#高雄 #美食 #相機先食 #高雄美食 #人氣美食 #鼓山美食 #鼓山區 #鼓山區美食 #鼓山 #POKELEE #夏威夷飯 #創意美食 #健身美食 #低GI #健康飲食 #特色美食 #夏威夷蓋飯 #生魚片 #生鮭魚 #鮭魚蓋飯 #蓋飯 #沙拉 #健身餐 #健康餐 #瘦身餐 #popyummy #popyummy高雄 #高雄新店

Tom Yum Fried Chicken by Jimmy’s Table

I love making fried chicken. I love eating fried chicken. I was craving fried chicken while making Thai food and thought, "why not make a Thai style fried chicken?" Rachel and I loved eating fried chicken off the streets of Bangkok, so I decided to give it a shot. This was my first attempt and it was a success, as I stuck to the basics of marinating and deep frying. For this recipe, I marinated the chicken in Tom Yum paste to give it that sweet, sour and spicy flavor. It worked perfectly as the meat absorbed all the flavors and the crispy skin and batter on the outside gave it the tasty deep fried crunch. I hope you enjoy this recipe!

Ingredients 食材:
Marinade ingredients:
Tom Yum Paste (sold in a jar at City Super) (冬蔭功醬)
1 cup of hot water (熱水)

Main ingredient:
Chicken drumsticks and thighs(雞腿肉)

Deep frying ingredients:
3 cups of white flour (麵粉)
3 tablespoons of garlic powder (蒜粉)
1 tablespoon of ground black pepper (黑胡椒)
1 tablespoon of Cayenne powder or chili powder (辣椒粉)
2 tablespoons of onion powder (洋蔥粉)
1 tablespoon of white pepper (白胡椒)
3 teaspoons of salt (鹽巴)
1 cup of milk (牛奶)
1 tablespoon of white vinegar (白醋)
Peanut oil for deep frying (花生油)

Finishing Ingredients:
Thai Sauce Ingredients (食材):
*Video how to make in Thai Pomelo Salad Recipe
1/4 cup Fish Sauce (魚露)
1/4 cup Vinegar (白醋)
1/4 cup Sugar (糖)
1/4 cup Garlic (大蒜) - minced
2 Spicy Red Chilis (小辣椒) - minced
3 Limes (檸檬) - halved and squeezed for juice, seeds removed

Toppings:
1/4 cup deep fried shallots (炸紅蔥頭)
1/4 cup deep fried garlic (炸大蒜)

STEP 1
Make marinade. Add in 4-5 tablespoons of Tom Yum Paste into a bowl. Because the paste is thick, slowly add in boiling hot water to dissolve the paste into a thicker fluid. If you add too much, it will get too watery and reduce the flavor of the paste. Stir until even.
步驟1
製作醃雞肉的醬汁。將4-5湯匙冬陰功醬放入一個碗中。由於糊狀物很稠，所以緩慢加入沸騰的熱水將醬汁來溶解。如添加過多，它會變得太水並減少醬汁的風味。攪拌至均勻。

STEP 2
Marinade the chicken by adding in the marinade sauce. Turn the chicken so that it is evenly coated.
步驟2
將雞肉浸泡至冬蔭功醬汁中，並讓雞肉完全被醬汁包覆著。

STEP 3
Once coated, put the chicken into a ziplock bag and put into the refrigerator overnight to seal in the flavors. When ready to fry, be sure to let the chicken rest on the table until it reaches room temperature. You don’t want to deep fry a cold chicken leg or it will definitely be raw inside.
步驟3
將雞肉裹完醬汁之後，雞肉連同醬汁一同放入夾鏈袋中，放到冰箱醃製過隔夜。如果你要炸雞時，必需確保從冰箱拿出來的雞肉已經完全退冰至常溫，你不會想要油炸完一隻雞腿而裡面是生的肉。

STEP 4
If you want to make it for the same day, then marinade it for at least 30 minutes to 1 hour and leave it on the table in room temperature to try to absorb as much flavor as possible.
步驟4
如果你要在當天油炸這炸雞，則將雞肉在常溫中醃製至少30分至1小時，讓雞肉能吸收足夠醬汁味道。

STEP 5
Make the deep frying mix by adding about 3 cups of flour into a large mixing bowl. Then add in about 3 tablespoons of garlic powder, 1 tablespoon of ground black pepper, 2 tablespoons of onion powder, 1 tablespoon of cayenne chili powder, 1 tablespoon of white pepper, 3 teaspoons of salt. Stir evenly.
步驟5
製作炸粉。將3大杯麵粉放入大盆中，加入3湯匙的大蒜粉、1湯匙的黑胡椒粉、2湯匙的洋蔥粉、1湯匙的辣椒粉、1湯匙白胡椒粉、3茶匙的鹽巴，攪拌均勻。

STEP 6
Make buttermilk mix. Add in 1 cup of milk and 1 tablespoon of white vinegar into a large bowl. Whisk together and let it sit for 5-10 minutes.
步驟6
製作白脫鮮乳。在碗中加入1杯牛奶以及1湯匙的白醋，攪拌均勻放置5-10分鐘，讓醋跟牛奶發生化學反應，就完成了。

STEP 7
Now we are ready to deep fry. Start by heating a pot of peanut oil. Peanut oil has a higher heat and smoke point, and it tastes great and is healthier than many other oils.
步驟7
現在我們準備油炸。 首先加熱一鍋花生油。 花生油的發熱量和冒煙點更高，而且比許多其他油都味道更香，更健康。

[TIP] Not mentioned in the video, but a good tip to fry the chicken faster and more evenly, is to take a chopstick and poke 15-20 times into the chicken meat before you soak it into the milk vinegar.

STEP 8
Add and coat the marinaded chicken into the milk vinegar mix. Then remove and place the chicken into the deep fry flour mix. Coat generously and evenly so the entire chicken is covered in the flour mix.
步驟8
將醃好雞肉先放入自製的牛奶白醋中，沾裹一圈後，再放入炸粉的盆中，沾裹一圈，將炸粉完全的包裹住雞肉。

STEP 9
Carefully add the chicken into the hot oil. Be careful as the oil can pop and burn you. Lower the heat so that you can slowly fry the chicken without burning the outside. If your pot is big enough, you can deep fry more than one drumstick at a time.
小心把雞肉加入熱油中因為油會彈出。 若鍋足夠大，則可一次油炸多個雞腿。

STEP 10
Deep fry for about 10 minutes and then measure the meat temperature. If the chicken is over 80 degrees Celcius, then remove and rest on some paper towels to absorb the oils. If you don’t have a thermometer, use a chopstick and stick it in the thickest part of the meat. If the chopstick goes in and out easily, then it is ready.
步驟10
炸約10分鐘，然後測量肉的溫度。 如果雞肉超過攝氏80度，可以取出並放在一些紙巾上吸收油脂。 如果沒有溫度計，用筷子將其粘在最厚的肉上。 如果筷子插進去並且輕鬆，就好了。

STEP 11
Plate by pouring thai fish sauce (instructions video can be found in my first pomelo salad recipe) and then sprinkling on deep fried shallots and garlic.
步驟11
最後擺盤，淋上泰式魚露醬汁(在我第一部影片柚子沙拉的料理有食譜喔！)接著撒上炸紅蔥頭以及炸大蒜，就完成摟！
Directed＆Edited by Apple