✎ Taoyuan 桃園
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☞來追蹤更多的 @picklife_world

桃園人帶路，
在後火車站充滿東南亞風情，
一家賣泰式料理的小餐廳，
老闆娘與服務員都是泰國人，
正中午用餐時間居然座無虛席都是台灣人用餐。
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•以下菜名原造上面菜單名所打（無中文）
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# Koong Pha-Jan $300
這就是所謂的月亮蝦餅。
但大家知道嗎這道菜是台灣人發明的，
不是道地的泰國菜，
原本是想點真正的泰國蝦餅，
但老闆娘說太忙沒辦法做，
於是我們點了這盤。
這盤蝦真的是我目前吃過最浮誇的，
又厚又大又滿滿的蝦🦐（圖2），
外酥內軟不用沾什麼醬就很夠味。

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# Ice Tea $150/壺
這是泰國奶茶（圖3），
味道不會很奶很甜，
是我愛的口味，
不會奶的很不舒服，
我可以續杯！
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# Casseroled Prawns/Shirmps with Vermicelli Noodles $200
這是海鮮版的螞蟻上樹（圖4），
而且裡面放的是剝掉身體殼的大蝦子！
應該是大隻草蝦，
冬粉炒的味道不會太閒，
有蠻多蔬菜，
沒有配飯直接點這個吃也很ok。
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# Fried rice with shrimp,beef $120
這可以說是海陸炒飯（圖6），
有牛肉絲跟上個菜一樣的蝦子，
還有放些生菜和削皮的小黃瓜
點的時候以為這炒飯是用泰國米炒的，
可以說像是肉絲蛋炒飯放幾隻蝦跟生菜，
很大一盤可以兩三個人吃。
整體來說味道不會很重，
也不會太濕黏的那種，
但沒有台式炒飯那種香氣
（我喜歡口味再重一點的炒飯）
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# Kang Keaw Vhan Kai Green Curry Beef
in Coconut milk $200
菜單上面寫雞肉綠咖哩（圖7），
這可以換成牛肉，
這是我第一次吃牛肉版的綠咖哩，
裡面有些香料葉、箭筍還有...（忘記了|ω･`)
調味請店家用小辣，
而這味道真的很下飯，
椰奶味有出來但不會太多，
直接喝覺得也不會太鹹。
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# Thai Crab salad $120
來泰式料理店我覺得必點的就是涼拌青木瓜絲，
都會想試試看。
它的菜單中文名寫「賴斯」（圖8），
看英文上面寫的字以為會有螃蟹，
但其實沒有就是一般的涼拌，
這調味不會很重，
第一次吃到這種菜的組合，
有菜豆！？
現刮下來的玉米粒
因為是現做的，
所以整體不會到醃的很入味，
我喜歡事先做好已醃漬一段時間味道足的那種。
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雖然我還沒到過泰國吃真正的泰式料理，
無法說這家是不是很泰，
但老闆娘跟店員的熱情，
以及小小的店坐滿人潮，
還是能來感受一下「泰美味」。
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#好想去泰國玩
#吃過的人留言請說+1⠀⠀⠀⠀⠀⠀⠀ ⠀⠀
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✄--------------------
⚲ 詠順小吃店⠀⠀⠀⠀⠀⠀⠀
+更多桃園美食請搜尋 #pick桃園 @ 詠順泰式小吃

那不勒斯最正宗蜆肉意粉
Vermicelli alle vongole veraci

為什麼我會這樣說??
因為蜆肉意粉源於NAPOLI !!
又名那波里...

我看過坊間有很多不同做法的食譜，但我敢說這個是最正宗的及加入了一些秘訣（蜆水)！不需白酒及牛油!!!

意大利亦有另一個加鮮蕃茄的版本，但我認為，如果是新鮮高質蜆，什麼都不用加才能品嘗到蜆的鮮味👍🏻

我不是什麼廚神，但我做這碟菜勝過很多意大利人😉 人人食過lam lam 👅

當然不能保證你們做出來的效果，因為食材是重點！我在羅馬煮的意粉已經沒有那不勒斯的好吃!!

在香港Pasta牌子種類選擇不太多..這裏有很多非常好吃的老字號..在一般意大利超市都買不到!
如在香港
首選牌子Garofalo (我在上海見過)
次選De cecco
我最愛Vermicelli ，比Spaghetti 粗，
大家加油吧!!

今天在那不勒斯魚檔...當然買了最貴的一種蜆...因為不是常到這裏..所以要吃最好😎 買了

700克蜆 ，由10歐元至26歐元 1 kg 不等

300克Telline..今日買16歐元1 kg..(小小的..最甜的..不知道中文叫什麼😅）
這裏的蜆鮮甜少沙😋

材料: 4人用

* 意大利粉 400 克(Vermicelli) 或較粗Spaghetti (12-14 分鐘煮至彈牙)
* 蜆 1 公斤
* 橄欖油 4-6湯匙
* 蒜頭 3粒切半
* 紅辣椒（切圈）1隻
* 新鮮洋芫荽（parsley 葉切碎）2棵 + 另加少許裝飾 (莖部切段)
* 粗鹽 酌量
* 胡椒粉 少許

做法:

1. 把蜆用稀鹽水泡浸30分鐘，待蜆把沙吐淨。再用清水沖洗乾淨，瀝乾。放入煲內 ，不用加水，焗至見蜆開口及吐出水份，焗時不要打開蓋，利用隔熱布拿著煲兩邊手柄搖晃，待熱力平均分怖，然後把蜆倒在大湯碗中，蜆大部分拆殼，留下大概12隻連殼稍後裝飾。餘下的蜆水倒入篩中滆沙及雜質，留起水份後用。

2. 把意大利粉放入加了 2茶匙粗鹽的滾水中，按包裝上的指示，煮至意粉剛熟彈牙（al dente)。倒出意粉在篩中，留下一杯煮意粉的滾水備用(未必需要，視乎蜆水份量有多少)。意粉不用冲凍水，以免洗去營養和好味的澱粉。

3. 煮意粉的同時，用細火燒熱一平底鑊，加橄欖油。下蒜，紅辣椒，芫荽莖部，爆香。此刻把火加大，慢慢倒入蜆水，同時不斷移動平底鑊，令蜆水及油混在一起，之後慢火，小心不要令蜆汁蒸發。留下兩成蜆水後用，把蒜、紅辣椒及芫荽莖部拿走。

4. 倒進意粉入鑊，把蜆肉及芫荽碎均勻地分佈，加入餘下蜆水(如果不夠可以酌量加留下來煮意粉的滾水）及一點橄欖油，一起炒勻，令意粉更濕潤和有少許汁。加鹽和胡椒粉調味。上碟，趁熱享用。

備注:

1)如果蜆水份量多，不用煮至 al dente，可以留下最後2/3分鐘跟蜆水一起煮，味道更濃郁。

2)由於蜆水本身帶海水鹹味，所以一般最後不需加鹽。

3)平均把蜆肉及汁分佈每碟上。

I'm not afraid of last minute meal when I have these in my freezer! The very flavourful Homemade Seafood Soup. It makes a superb soup base for noodles, rice vermicelli, spaghetti, macaroni or almost anything that you can think of. 海鲜汤底。

Recipe link:
Feel free to SHARE and SAVE recipe.
中文食谱：可在网站的右边选择语言

http://dingoozatfood.blogspot.sg/2016/05/seafood-soup.html

PIN for later: https://www.pinterest.com/pin/433401164122416915/

#dingoozatfood #recipeoftheday

You can find Sesame Oil Chicken Mee Sua practically anywhere in Taiwan. Can't travel now? No worries. You can make sesame oil chicken mee sua easily at home too. Just follow Roland's recipe to enjoy a nice comforting bowl of sesame oil chicken mee sua for lunch or dinner. Happy cooking!

See the ingredient list below for your easy reference.

中文版 https://youtu.be/Xiby2KpRAac

Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.

Please subscribe to stay tuned to our home cooking videos.

Follow us on:
Youtube: www.youtube.com/spicenpans
Facebook www.facebook.com/spicenpans/
Instagram www.instagram/spicenpans
Blog: www.spicenpans.com

Chat with us! info@spicenpans.com

Thanks for watching! See you soon.

xoxo
Jamie
on behalf of Spice N’ Pans

Taiwanese Sesame Oil Chicken Mee Sua ingredients
Serve 4 pax
————
700g of chicken leg - marinate chicken with 1.5 teaspoons of salt
2 tablespoons of sesame oil
50g of sliced old ginger
500ml of Chinese rice wine
1.5L of chicken stock (How to make: https://youtu.be/2SbCwnn4TWA)
1 can of button mushrooms
1/2 teaspoon of sugar
2 tablespoons of sesame oil
1 stalk of spring onion

Other ingredients
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Mee sua
Some wolfberries
Some salt to taste (if needed)

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Don't know where to get the ingredients or don't know how they look like? See the links below.

Sesame oil https://amzn.to/3hRmqQj
Chinese white rice wine https://amzn.to/3fbXmC1
Chicken stock https://amzn.to/3jZzuou
Button mushrooms https://amzn.to/30fUC1W
Mee sua (Flour vermicelli) https://amzn.to/3hS3wbZ
Dried wolfberries https://amzn.to/2BI9DQK

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Looking for similar cooking equipment like the one we used in the video? These might interest you:
Cast iron wok https://amzn.to/2DncvD0
Greenpan Saucepan https://amzn.to/2D5MmJ9
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Filming equipment:

iPhone 11 Pro Max (Get from Amazon https://amzn.to/3eA24tz)

Microphone: Sennheiser AVX digital wireless microphone system
Get in Singapore: https://singapore.sennheiser.com/products/avx-mke2-set-3-uk?_pos=2&_sid=adb86a9d8&_ss=r
Get from Amazon: https://amzn.to/2NILqMR

Fujifilm X-T200 Mirrorless Digital Camera:
https://amzn.to/2D5mLju
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If you like this recipe, you might like these too:

Grandma's Mee Sua Soup 阿嫲面线
https://youtu.be/iyJOVza-f4k

Taiwanese Oyster Mee Sua Recipe 台湾蚵仔面线 Orh Ah Misua
https://youtu.be/C90-QTq7tio

Stir Fried Mee Sua 干炒面线
https://youtu.be/4yCED1l9u6c

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Disclaimer:
Spice N' Pans is not related to these products and cannot guarantee the quality of the products in the links provided. Links are provided here for your convenience. We can only stand by the brands of the products we used in the video and we highly recommend you to buy them. Even then, preference can be subjective. Please buy at your own risk. Some of the links provided here may be affiliated. These links are important as they help to fund this channel so that we can continue to give you more recipes. Cheers!

This is a highly requested recipe and we’re excited that we can finally dish it out to you. Roland got this recipe from our uncle who is a retired zichar chef. It took him a few tries and a few consultations with his cousin who is still a zichar chef, to get this right. Hopefully you can make this recipe on your first try. Roland's cousin suggested that we use Thai yam because its texture is the best for yam ring so if possible, get Thai yam.

中文版视频 https://youtu.be/Gkr35uYtg3Q

According to Hungrygowhere, yam ring is a uniquely Singapore dish, which was first created as a vegetarian dish. Today yam ring or sometimes referred to as yam basket, has become a zichar staple. You can read more about the origin of yam ring here: https://www.hungrygowhere.com/gallery/the-history-behind-singapore-s-original-food-*gid-09a13101/fda80200

If you don't want to make the yam ring, you can also just cook the seafood and chicken stir fry as it is and it'll be a perfect meal too.

See the ingredient list below for your easy reference.

Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.

Please subscribe to stay tuned to our home cooking videos.

Follow us on:
Youtube: www.youtube.com/spicenpans
Facebook www.facebook.com/spicenpans/
Instagram www.instagram/spicenpans
Blog: www.spicenpans.com

Chat with us! info@spicenpans.com

Thanks for watching! See you soon.

xoxo
Jamie
on behalf of Spice N’ Pans

Ingredients:
Serves 4 - 5 pax

For yam ring
---------
300g Thai yam
1 teaspoon five spice powder (https://amzn.to/36oryqu or make it yourself https://youtu.be/4N39Ib8lIsQ)
1 teaspoon salt
1 teaspoon sugar
A few dashes of white pepper (https://amzn.to/2zqCvMa0
60g wheat starch (the one we used: Sunflower Wheat Starch - Tim Sum Flour https://fairprice.com.sg/product/sunflower-tim-sum-flour-wheat-starch-500g-147430)

90ml (slightly more than 1/3 cup) hot water
30g lard (can be replaced with margarine, butter or vegetable shortening)
1/2 teaspoon baking powder (https://amzn.to/2ZqpSvr)

Note: If you don't know how to get lard, just buy a piece of pork fat from your butcher and follow this video: https://youtu.be/PHlRSf6VpQo. The oil that comes out from the pork fat is lard - just let it cool down and then store it in the fridge and it will solidify. Use the crispy lard in your dishes by sprinkling some over. Super yummy!


For stir fry
---------
2 cloves garlic
20g sliced carrots
125ml (1/2 cup) water
2 tablespoons oyster sauce (https://amzn.to/2zmZ84i)
1/2 teaspoon sugar
A few dashes of white pepper
100g thinly sliced chicken
120g shrimp (prawns)
80g scallops
3 young corns
A few pieces of snow peas
Some cornstarch solution
1 teaspoon sesame oil (https://amzn.to/2XqAIPe)
1 tablespoon Chinese cooking wine (Shaoxing Huatiao wine) (https://amzn.to/2LRZYbU)

Other ingredients
---------
35g vermicelli

 ===
If you like this recipe, you might like these too:

Restaurant style Chinese Spinach Tofu w/ Mushrooms 菠菜豆腐
https://www.youtube.com/watch?v=M1yQ8-w2Hs8&t=55s

Chinese Steamed Chicken & Mushrooms in Oyster Sauce
https://www.youtube.com/watch?v=m19AjHN8b1A&t=76s

Braised Pig’s Stomach w/ Mushrooms & Sea Cucumber
https://www.youtube.com/watch?v=zj_JkAx7n7A&t=23s

Disclaimer:
Spice N' Pans is not related to these products and cannot guarantee the quality of the products in the links provided. Links are provided here for your convenience. We can only stand by the brands of the products we used in the video and we highly recommend you to buy them. Even then, preference can be subjective. Please buy at your own risk. Some of the links provided here may be affiliated. These links are important as they help to fund this channel so that we can continue to give you more recipes. Cheers!

中文食譜 :
https://www.facebook.com/MyPrivateKitchen.Chriswong/videos/1947850942151874/

FOR MORE DETAILS PLEASE VISIT OUR FACEBOOK PAGE @我的C家廚房！Bon Appétit
https://www.facebook.com/MyPrivateKitchen.Chriswong/

Pork Stock .......................800ml
Rice Vermicelli..................700g
Cooked Crab Meat ...........220g
Minced Pork .....................150g
Tomatoes ..........................5 Pcs
Bean Curd .........................5 Pcs
Eggs...................................3Pcs
Crab Paste ........................1 Bottle
Dried Shrimp .....................1/3 Cup
Garlic .................................2 Cloves
Shallots .............................1.5 Pcs
Fish Sauce ........................1Tbsp
Shrimp Paste ....................1.5 tsp
Black Pepper ....................1 tsp

1. Heat up a saucepan. Add oil, Shallots and Garlic. Stir fry to enhance the flavors.

2. Prepare a large bowl, add the stir fried Shallots and Garlic. Mix well with Cooked Crab Meat, Minced Pork, Eggs, Crab Paste, Dried Shrimp, Shrimp Paste and Black Pepper.

3. Heat up a saucepan. Add oil and Tomatoes. Stir fry a bit and then add Pork Stock into the saucepan. Bring it to boil and turn to low heat.

4. Add the Meat Paste and Bean Curd until fully cooked. Seasoning with Fish Sauce.

5.Serve with Rice Vermicelli or other noodles you like. Enjoy!!