mar 02, 08晚上,友人炮製咗以下美食,我哋1共4人食咗 :
1) 羅宋湯
-好足料(薯仔,紅蘿蔔,紅腰豆,椰菜,洋蔥………),+咗茄膏同basil leaf碎,幾”杰”身,鹹味剛好,好味
-飲完呢碗已經有d飽
2) 日式沙律
-用咗紅蘿蔔絲,油麥菜同青瓜片,d料好新鮮
-個醬就喺用咗現成日本嘅胡麻醬溝黑醋汁,個醬溝得好好味,好香麻醬味,但因為帶小小酸,所以好醒胃
-因為喺蔬菜嚟,所以多食亦無妨
3) 魚柳意粉
-個意粉有口感,帶小小硬,good
-個白汁creamy,因落咗香茅乾同煮,所以有香茅嘅香味
-個魚就用咗新鮮嘅dill香葉醃,肉ok
-整體good,有泰式風情
4) 木糠布甸
-用玻璃杯上,好靚,做咗2層,似雪糕,不過淡咗少少,如果甜d,相信會更佳
1) 羅宋湯
-好足料(薯仔,紅蘿蔔,紅腰豆,椰菜,洋蔥………),+咗茄膏同basil leaf碎,幾”杰”身,鹹味剛好,好味
-飲完呢碗已經有d飽
2) 日式沙律
-用咗紅蘿蔔絲,油麥菜同青瓜片,d料好新鮮
-個醬就喺用咗現成日本嘅胡麻醬溝黑醋汁,個醬溝得好好味,好香麻醬味,但因為帶小小酸,所以好醒胃
-因為喺蔬菜嚟,所以多食亦無妨
3) 魚柳意粉
-個意粉有口感,帶小小硬,good
-個白汁creamy,因落咗香茅乾同煮,所以有香茅嘅香味
-個魚就用咗新鮮嘅dill香葉醃,肉ok
-整體good,有泰式風情
4) 木糠布甸
-用玻璃杯上,好靚,做咗2層,似雪糕,不過淡咗少少,如果甜d,相信會更佳
後記
1) 多謝友人精心煮咗呢餐比我哋食
我都想試下整那個木糠布甸啊~ 但係無玻璃杯! 好似會無咁靚咁~!
回覆刪除麻醬，黑醋汁， 油麥菜 ？ 乜咁熟口熟面o既？！
回覆刪除your question makes me embarrassed. how can i reply you in front of my other blogmates? in hong kong newspaper stands, besides eatntravel weekly, there are u, weekendhk, hk magazine, next, east, touch, 3, tvb, and express... in fact, the restaurants they introduce are more or less similar. at the moment, i admit eatntravel is the best available chinese magazine. i guess no matter which magazine(s) you read, the outcome would be more or less the same. it may only be a coincidence. i remember, for golden captain, the source should not be from eatntravel. my selection criterion is location first, this is why i normally would dine in central, wanchai and causeway bay. there are the locations i like most and the best restaurants / cafes can be found in these areas.
回覆刪除of course, i would take some (limited) advice from eatntravel. i would normally consult the introduction in other blogmates and websites. some are really very good. i am only a normal person, i am not an adventurer in fact. i would not introduce restaurants for the sake of writing the blog. at least, at the moment, my intention is not so. i do not know what i will change to in future. nice to share with you more, so as to try more tasty foods at reasonable price in the shortest possible time.