Showing posts with label egg whites. Show all posts
Showing posts with label egg whites. Show all posts

Wednesday, September 12, 2012

Steamed crab legs in egg white and Huo Diao Wine

After trying the hot pot, found out there were some other dishes to try so went back for the Steamed crab legs in egg white and Huo Diao Wine.
I have always wanted to try this dish but not many places have it.
The difference here is the crab, you are given crab legs instead of a whole crab and they do not have chicken oil on the egg white and it does not have 陳村粉 as served at The Chairman in Central.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Steamed crab legs in egg white and Huo Diao Wine:
When it came the dish was piping hot, I tried the egg white first and I could not taste any Huo Diao Wine, however after letting the dish cool down for a while it tasted much nice and you can taste the wine.
The texture of the steamed egg was smooth.
The crab legs were managable and with the aid of scissors the crab meat came off easily.
The crab meat was fresh and the unami taste was present.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Bamboo Piths:
Had the hot pot a well and this time they were promoting bamboo piths which were impressively clean without sand.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★

Wednesday, July 11, 2012

Summery Cantonese cuisine @ Telford recreational club

This was my first time attending an Ufood event and it was really fun.

The event was located at the Telford recreational club, which I have not heard of before until this event, after the dinner we had a tour of the club and it turns out a lot of filming took place here.

The dinner was held in the Grand ballroom, which was really grand just like its name.
It had tall ceilings, a nice stage and a grand carriage on the left.












Anyway the food served today was designed for summer and it was refreshing and light that it consisted of seafood.

The menu consisted of (Quoted exactly from the menu):Mango salad
Sauteed sea cucumber in teriyaki sauce
Double boiled sharks fin soup and assorted dried seafood and sugar cane
Deep fried fresh garoupa served with strawberry sauce
Baked abalone in tomato cup
Braised wintermelon with prawn and tobiko
Poached crispy rice with assorted seafood
Baked coconut with egg white
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Mango salad:
The presentation was fun, it looked like there was a face and I liked the way the tobiko and dragonfruit was separate from the salad.
I had the salad first because it was sweet and towards the end I started adding some tobiko to balance out the sweetness with its natrual saltiness.
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Sauteed sea cucumber in teriyaki sauce:
This was surprisingly nice because the teriyaki sauce was just right and not too sweet.
There were also aubergines, bell peppers and lotus roots as well as sea cucumber.
The lotus root and aubergine was really nice with the teriyaki sauce.
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Double boiled sharks fin soup and assorted dried seafood and sugar cane:
When I saw the menu I looked at it twice when I saw sugar cane because I have never seen it in soups.
The soup was sweet and nice and there were shark fins in it, which is rare these days.
As well as that there was fish maw, sea cucumber, chicken feet. Although the soup was sweet I could not taste the cane sugar taste but it tasted natrual and not cloyingly sweet.
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Deep fried fresh garoupa served with strawberry sauce:
When it was served it reminded me of fish and chips. It was interesting eating the deep fried garoupa because in UK it is usually cod and haddock. The garoupa had a softer texture.
The strawberry sauce was contained in a really small cute glass cup with diced strawberries in it as well.
The chef here is really good because so far the sauces were not too sweet.
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Baked abalone in tomato cup:
Usually abalone is served with gravy, but this one was baked with cheese.
The abalone was slightly chewy but otherwise the onion and celery cream sauce inside the hollowed out tomato was nice.
++++++++++++++++++++++++++++

Braised wintermelon with prawn and tobiko:
This was fun to eat and it was nice and light, and best of all the prawn was gutted but the orange roe was still attached to the prawn and it had green pakalana flower buds in the soup and tobiko topped on top of the prawn.
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Poached crispy rice with assorted seafood:
This was my favourite, the soup was really sweet which I intially thought was due to the scallops however found out it was sweet because it had cane sugar and imperatae and the soup tasted really natural.
The crispy rice was the best and makes it different from other boring soup rices.
Interestingly the menu did not say the soup had cane sugar but it was mentioned in the dry seafood soup.

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Baked coconut with egg white:
When it arrived I was stunned to see a piece of puff pastry on top!
It reminded me of an upside down egg tart with the tart base now being the lid and the egg white being the egg tart filling. The egg white was really nice and the texture was so silky.
The egg white was interesting because you could actually taste strong coconut in it and it was really fun to eat.
Again the the chef was really good the sweetness was just right.


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Wednesday, June 27, 2012

Egg white delight ciabatta @ Starbucks

After trying the Hojicha and Green tea with Red bean frappuccino, I noticed the egg white delight ciabatta which I decided to try this time.
I also got the original green tea frappuccino as well to compare it to the Green tea frap with red beans.
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Egg white delight ciabatta
The ciabatta was wrapped nicely just like a hamburger.
The fillings in the ciabatta was really nice, it had egg white, cheese and ham. It was simple but delicious.
The ciabatta was crispy and soft in the centre.
I thought the plain egg white was the best because the egg yolk is usually cooked and starchy in ciabattas or other sandwiches. Here it is just plain egg white, which is healthy for people who cannot consume too much cholesterol.
++++++++++++++++++++++++++++++
Green tea frappuccino
The green tea frappuccino in my opinion tastes better than the one with red beans because I do not like red beans, and this one is much creamier with extra whipped cream on top.
I requested for Vanilla free because the green tea powder itself is sweet.

Egg white and salmon ciabatta at Pacific Coffee:
http://supersupergirl-dining.blogspot.hk/2012/07/egg-white-and-salmon-ciabatta-pacific.html
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