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標題: [茶餐廳] 茶餐廳最愛美食 [打印本頁]

作者: Yui 時間: 2009-3-26 13:46 標題: 茶餐廳最愛美食

老公昨日係麗晶廣場Ｋｉｎｇｓｐａｒｋ買左個焗肉醬意粉外買，嘩！好好味，齒甲留香，食到停吾到．連老爺兩個鍾後入廚房都問食過咩甘香．

呢個肉醬意粉暫時榮昇近期本人茶餐廳最愛美食，大家有無其他至愛美食推介？係邊到食到？不如分享下？

作者: B仔 時間: 2009-3-26 13:54

我最愛食件靚西多，加香濃奶走一杯～
Kingspark D野嘛嘛地。。。
下次我試吓你話個焗肉醬意粉....

作者: tofu 時間: 2009-3-26 13:58

菠蘿油
红豆冰

作者: goldie 時間: 2009-3-26 15:52

雪糕红豆冰
茄汁牛肉會意粉

作者: bluemoon 時間: 2009-3-26 16:35

4# goldie

From which place? Thanks!

作者: b06 時間: 2009-3-26 17:51

菠蘿油+奶茶

作者: honeybee 時間: 2009-3-26 18:11

菠蘿油+煉奶奶茶 from 麗都

作者: Catpiano 時間: 2009-3-26 18:38

菠蘿油, Kung C ge ...

作者: matt72178 時間: 2009-3-26 19:23

緊係食潮式魚蛋河跟凍鴛鴦啦..

作者: claichan 時間: 2009-3-27 08:59

菠蘿油+煉奶奶茶 from 麗都
honeybee 發表於 2009-3-26 19:11

YEAH!!!! 菠蘿油+茶走萬歲!!!!

作者: 布小熊 時間: 2009-3-27 09:11

not sure if that's consider HK style cafe food but:
蛋撻 + 熱鴛鴦 from 麗都

作者: Catpiano 時間: 2009-3-27 09:19

Aiya .. dont temp me la... hvnt been in 茶餐廳 for over 3 month la..

(well .. so .. can only make my own pineapple oil and milk tea at home ... )

作者: 布小熊 時間: 2009-3-27 09:23

12# Catpiano
i haven't been in 茶餐廳 for longer than 3 months tim la...

作者: somewhereintime 時間: 2009-3-27 09:26

not sure if that's consider HK style cafe food but:
蛋撻 + 熱鴛鴦 from 麗都
布小熊發表於 2009-3-27 09:11

x2
Actually I would only go there for this combo, the kitchen items, I would pass

作者: Littleprince 時間: 2009-3-27 10:23

菠蘿油 too

guess everyone need to 減肥 and watch out for high 膽固醇了﹐因為原來菠蘿油真是榜首﹐嘻嘻。。。

作者: somewhereintime 時間: 2009-3-27 11:04

菠蘿油 too

guess everyone need to 減肥 and watch out for high 膽固醇了﹐因為原來菠蘿油真是榜首﹐嘻嘻。。。
Littleprince 發表於 2009-3-27 10:23

I can live without it, pork lard + thick pad of butter, not for my age

作者: fibbi 時間: 2009-3-27 13:27

9# matt72178

Where can we find 潮式魚蛋河?

作者: Littleprince 時間: 2009-3-27 14:09

9# matt72178

Where can we find 潮式魚蛋河?
fibbi 發表於 2009-3-27 14:27

YEAH。。。紫菜墨丸河﹐炸魚皮... yummy~~~

還要加許多辣油先好味架

我響烈治文鳳X (龍王隔離﹐唔記得名) 食過﹐都合格架。。。

作者: somewhereintime 時間: 2009-3-27 14:15

18# Littleprince
Ho Yuen was good, they used to make their own cuttlefish balls,
and ACC-HE's favourite

作者: sheep 時間: 2009-3-27 14:27

18# Littleprince
Ho Yuen was good, they used to make their own cuttlefish balls,
and ACC-HE's favourite
somewhereintime 發表於 2009-3-27 15:15

彈牙聽講係因為加左水楊酸
好似呢度唔俾用
咁點整到弹牙呢?

作者: somewhereintime 時間: 2009-3-27 14:47

彈牙聽講係因為加左水楊酸
好似呢度唔俾用
咁點整到弹牙呢?
sheep 發表於 2009-3-27 14:27

The Taiwanese has something called bouncing powder, works well with most meatballs and fish balls, even vegetarian fish balls; others use borax as for crystal shrimps

作者: peter236 時間: 2009-3-27 15:13

The Taiwanese has something called bouncing powder, works well with most meatballs and fish balls, even vegetarian fish balls; others use borax as for crystal shrimps
somewhereintime 發表於 2009-3-27 15:47

People don't use that for shrimps. They use cold water to do that trick.

作者: somewhereintime 時間: 2009-3-27 15:25

People don't use that for shrimps. They use cold water to do that trick.
peter236 發表於 2009-3-27 15:13

Borax is banned for food manufacturing in Canada, but believe me, hundreds of Chinese restaurants still using it because it is cheap. The alternative is to user lye water which is allowed. It is not soaking in cold water to make shrimps crispy, it is to dry them thoroughly before cooking, i.e. with table cloth. I have seen more commercial kitchens than you can imagine. And lot of scenes you wish never happened.

作者: sheep 時間: 2009-3-27 16:53

People don't use that for shrimps. They use cold water to do that trick.
peter236 發表於 2009-3-27 16:13

Peter, you only eat puff and pizza from Abdereen

作者: 華美子 時間: 2009-3-27 21:45

至愛麗都既沙爹牛米同奶茶。

作者: ricrick 時間: 2009-3-28 12:00

老公昨日係麗晶廣場Ｋｉｎｇｓｐａｒｋ買左個焗肉醬意粉外買，嘩！好好味，齒甲留香，食到停吾到．連老爺兩個鍾後入廚房都問食過咩甘香．

呢個肉醬意粉暫時榮昇近期本人茶餐廳最愛美食，大家有無其他至愛美食推介？ ...
Yui 發表於 2009-3-26 14:46

richmond kingspark d 焗野要等成半個鐘，都吾知搞乜

作者: rockypath 時間: 2009-3-28 16:33

26# ricrick

It needs to heat up the oven..... You probably were the only one order baked dishes.

作者: sheep 時間: 2009-3-28 16:38

I guess it is because there are many baked order and the oven is too small to handle.
Long queue.

作者: somewhereintime 時間: 2009-3-28 19:19

I guess it is because there are many baked order and the oven is too small to handle.
Long queue.
sheep 發表於 2009-3-28 16:38

-Most restaurants do not use the large oven for" Flash-baked" dishes like French Onion Soup, Spaghetti Meatsauce, Portuguese Chicken etc. They place the hot dishes under "Salamander" or" Broiler" to brown the top only, so it is possible to shoot out 60-80 "Baked" order in 1 hour, since you do not have to bend down and open the oven door from time to time. But the tradition European dishes like Osso Buco, Prime Ribs etc need to be roasted/braised for hours .

作者: sheep 時間: 2009-3-29 07:48

Earl Grey, is it good to go with cream or milk?

作者: somewhereintime 時間: 2009-3-29 08:14

To the true tea connoisseur, Earl Grey is Ceylon black tea infused with Bergamont. To be served after dinner as refresher, or with lemon for iced tea at Garden Party. However, the Taiwanese use Earl Grey for bubbletea base so it is popular.
I personally prefer Lady Grey which is Ceylon Black Tea layered with Blue Corn Flower and Jasmine blossoms. More sophisticated and delicate flavour.

作者: sheep 時間: 2009-3-29 08:18

How baout Indo, I've tried their milk tea and they have a kind of scent or as you say an infused whatever, is it popular in India?

作者: somewhereintime 時間: 2009-3-29 08:27

How baout Indo, I've tried their milk tea and they have a kind of scent or as you say an infused whatever, is it popular in India?
sheep 發表於 2009-3-29 08:18

Chai is Assam tea brewed with Chai Masala, spice blends included ginger, cardamon, cinnamon sticks and alike, sugar and milk is then added.
Do not ever go to cappucino bar for chai cus they use Chai base not worth the money. I order mine at Indian restaurants and they would brew it fresh for you,
flavourful but not too rich. Lot of people don't even know about Assam tea.

作者: sheep 時間: 2009-3-29 08:39

Tell me more about why the English drink tea that goes with milk instead. Is the milk have to warm b4 serving?

作者: somewhereintime 時間: 2009-3-29 08:44

Tell me more about why the English drink tea that goes with milk instead. Is the milk have to warm b4 serving?
sheep 發表於 2009-3-29 08:39

Not necessary to heat the milk, rather, you should heat the bone china cups and teapots with boiling water first.
The Brits always put milk in cup first, it is a tradition because tea was much expensive than milk and they did not want to ruin the fine tea with spoiled milk.

作者: sheep 時間: 2009-3-29 08:52

Make sense, so they use milk is because don't want the milk or cream or condensed milk or evaporated milk etc to spoil the taste and fragrance of the tea.

作者: somewhereintime 時間: 2009-3-29 09:25

36# sheep
Actually I know the family who start the Famous HK Tea company in HK

作者: sheep 時間: 2009-3-29 09:30

本帖最後由 sheep 於 2009-3-29 10:31 編輯

But why they chop the tea leave so fine, we choose to find those whole leafs, Murchie's is my favourite.

作者: KY+NY 時間: 2009-3-29 09:52

我鐘意食芝士焗意粉或者焗飯類因爲自己0係屋企好難整到果D味道

作者: somewhereintime 時間: 2009-3-29 10:01

But why they chop the tea leave so fine, we choose to find those whole leafs, Murchie's is my favourite.
sheep 發表於 2009-3-29 09:30

HK tea masters would blend the large tea fragments with the small fragments,
large fragments for the flavour and small one for the colour.
Teabags are for the no-brainers, just like diamonds, would you prefer a 2 carat solitaire or 4 carats cluster of 50 stones

作者: sheep 時間: 2009-3-29 10:38

I really miss the mince beef with rice, HK style with an egg, I can't find it here, the sauce is difficult to find. Here is only soy sauce mince beef which is no no.

作者: somewhereintime 時間: 2009-3-29 10:44

I really miss the mince beef with rice, HK style with an egg, I can't find it here, the sauce is difficult to find. Here is only soy sauce mince beef which is no no.
sheep 發表於 2009-3-29 10:38

With a raw egg on top of minced beef?
BTW, do not confused minced beef with cheap ground beef.
Minced beef is lean beef hand-chopped, while commercial ground beef are
grissles, inards and trimmings all grind together, even the extra lean meat
contains 17% fat and they don't tell you where the meat comes from.
Ground beef are more suseptable to E. Coli pathogen, while minced beef
are much safer to eat

作者: sheep 時間: 2009-3-29 10:58

of course I am talking about 港式免治牛飯
我都知果啲餐厅賣嘅叫砧板屎
我阫念嘅係果個味道唔係豉油免治牛飯
曾經有个酒店厨房做既話
佢地用牛柳泥做免治牛

作者: somewhereintime 時間: 2009-3-29 11:19

of course I am talking about 港式免治牛飯
我都知果啲餐厅賣嘅叫砧板屎
我阫念嘅係果個味道唔係豉油免治牛飯
曾經有个酒店厨房做既話
佢地用牛柳泥做免治牛 ...
sheep 發表於 2009-3-29 10:58

I've made hamburger with Angus Tenderloin too, as long as customer willing to pay

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