🌟 崩沙牛腩擔擔麵 'Bang Sa' Beef Brisket Tan Tan Noodles. Very impressive tan tan soup with body, the Beef Brisket in this version was also great in beef taste & membrane-y bite. *Note this combination needs to be special ordered

🔹清湯牛腩加腩汁蘿蔔. Meat a bit rougher in this version, also a bit more spiced savory. 呢個一般般 😶, 而且 東涌店 係好食過 將軍澳 Lohas 店的. 呢間其實係東涌店。。

•之前打過多次. 以前『天后 華姐 1.0』一開舖時不想同隔離『大利清湯腩』親戚再次撞生意, 所以是做上海菜主打. 後期因為客人熱烈要求, 華姐 2.0 先賣番牛腩. 所以後來兩樣 Concepts 加埋就造就咗個上海菜四川風名物: 天后 "牛腩擔擔麵".

『天后牛腩店』蘇師傅係跟華姐出身的. 近年華姐亦都人走咗 RIP 😢, 本店華姐清湯腩已經越做越差, 啲味精多到你個腎都嗌痛. 僥倖地天后牛腩店做的擔擔麵湯底仲好過師傅以前做的店. 而且神奇地選擇的麵條都有味, 呢樣嘢近年香港已經好難搵到！

It's what's good Wednesday! Time for another recipe drop. Introducing our baked, stuffed crab shell recipe (cua nhồi thịt và phô mai) 🦀 🦀 🦀

We are doing a 4-part series with Tony Chacheres to deliver a new recipe every month. This month we are doing the savory, ooey-gooey, very cheesy baked crab shells. Drop us a comment below on what you would like to see next.

In case you missed it last time, check out our August post of the fried shrimp and pork puffs recipe. It’s also posted on Tony Chachere's page and website so head on over for other awesome goodness. Thanks for tuning in!
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VHC baked crab shells (cua nhồi thịt và phô mai)
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Yield 10 stuffed crab shells
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Ingredients for filling:
• 8 oz imitation crab or real crab meat (sliced or shredded)
• 1/2 lb ground pork
• 1/4 cup diced yellow onion
• 1/4 cup sliced green onion
• 1/4 cup chopped cilantro
• 1 1/2 tsp Tony Chachere’s creaole seasoning
•1/2 tbsp olive oil
• 2 oz soften cream cheese
• 1/2 cup freshly shredded parmesan cheese
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Extra Ingredients:
• 10 small-medium cleaned blue crab shells
• Extra parmesan cheese to sprinkle on top
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Other/Tools:
• Baking sheet
• Aluminum foil
• Spoon
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Steps:
1. Mix all ingredients listed under filling in a mixing bowl. Mix well so that all ingredients are combined.
2. Preheat the oven to 400 degrees F.
3. Line a baking sheet with aluminum foil.
4. Fill each blue crab shell with the filling. Don’t fill it over the top of the shell.
5. Place the shells on the baking sheet. Bake for 25 minutes.
6. Take the baking sheet out and sprinkle the extra cheese on top. Return it back to the oven for
another 5 minutes or until the cheese is melted.
7. Optional: add sliced green onions or chopped cilantro on top.
8. Serve immediately. Enjoy!
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#bluecrab #crabs #recipeshare #recipesharing #seafood #easyrecipes #cookathome #bonappetit #feedme #seafoodlover #tonychacheres #stuffedcrab #viethomecooking #vietnamesefood #vietfood #ngonqua #dailyfoodfeed #Foodphotography #homecooking #asianfood #homemadefood #asiancuisine #foodstyling #foodie #foodblogger #nolafood #foodoftheday #seafoodrecipes #feedme #dinnerideas

Showa Era and Heisei Era best selling cup noodles. Showa and Heisei are Japanese era name. Showa Era is 1926-1989, Heisei Era is 1989-2019. Now is Reiwa era. Showa era best selling cup noodles is Pork Chowder Noodles, Heisei era best selling cup noodles is ButaHotateDori. Buta is pork, Hotate is scallop and Dori is chicken. They are both savory and rich tastes. They are 7 eleven limited items. The price is 232 yen(2.1 USD) each.
#japanesestuffchannel, #cupnoodles, #7eleven

Kitakata Ramen Noodles kit. Kitakata ramen is Fukushima prefecture specialty. The feature is thin curly noodle, soy sauce based soup and Chashu pork. I bought it from Bannai(famous Kitakata ramen shop) online store. I like Bannai's Chashu pork. It's very soft and savory. The 4 meal pack price is 2780 yen(25 USD).
#japanesestuffchannel, #ramenkit, #cooking

簡単な練りパイ生地（パートブリゼ）に、もったりなめらかなホワイトソースと、ツナとじゃがいも炒めを入れて、チーズをのせて焼き上げました。
焼きたても美味しいですが、冷めて味がなじんでからも美味しいですよ！

【材料：6個】
★クックパッドはこちら→https://cookpad.com/recipe/6909677

使ったマフィン型トレイ（27×18×3.5cm）
1カップ（深さ：3.5 cm, 上直径：7 cm, 下直径：5 cm）

■ 練り込みパイ生地（パートブリゼ）
強力粉　60ｇ
薄力粉　60ｇ
塩　1ｇ
有塩バター　60ｇ
冷水　60ｇ

■ ホワイトソース
有塩バター　20ｇ
薄力粉　20ｇ
豆乳（牛乳）160ｇ
コンソメキューブ　1/2個
熱湯（コンソメ用）大さじ1
こしょう、ナツメグ　各少々

■ フィリング
じゃがいも　中1個（皮をむいて約120ｇ）
玉ねぎ　中1/4個（40～50ｇ）
ツナ　1缶
塩、こしょう　各少々
オリーブオイル　適量

■ トッピング
シュレッドチーズ（ピザ用チーズ）　適量


【ingredients: 6 pieces】
★COOKPAD(US)→https://cookpad.com/us/recipes/15510722-savory-tuna-potato-pie-with-bechamel-sauce?ref=you_tab_my_recipes

Muffin mold tray (27×18×3.5cm, 10.6×7×1.4 in)
1 cup Height : 3.5 cm, upper diameter : 7 cm, lower diameter : 5 cm
1 cup Height: 1.4 in, upper diameter: 2.8 in, lower diameter: 2 in

■ Shortcrust Pastry
60g (2.1 oz, 1/2 us cup) bread flour
60g (2.1 oz, 1/2 us cup) cake flour
1g (1/5 tsp) salt
60g (2.1 oz) salted butter
60g (2.1 oz) cold water

※60g bread flour and 60g cake flour can be replaced with 120g all-purpose flour.

■ Bechamel Sauce
20g (0.7 oz, 1.7 Tbsp) salted butter
20g (0.7 oz, 2.2 Tbsp) cake flour, or all-purpose flour
160g (5.6 oz, 7/10 us cup) soy milk, or milk
1/2 cube chicken broth
1 Tbsp boiling water, for chicken broth
pepper
nutmeg powder

■ Filling
1 potato (about 120g, 4.2 oz, peeled)
1/4 onion (about 40-50g, 1.4-1.7 oz)
1 canned tuna, drained weight 50g / 1.75 oz
salt and pepper
olive oil for stir-frying

■ Topping
grated cheese



#WhatSantaleftbehind #お菓子作り