If you're in Penang during the festive season, do give Malaya Dining Room a visit. The Beef Wellington is especially yummy ❤
⭐️🌟⭐️🌟⭐️🌟⭐️🌟⭐️🌟⭐️⭐️🌟🌟⭐️🌟⭐️
Contemporary colonial festive fare with mains starting from RM28 and entree platters from RM24. Try our signature Chateaubriand Wellington (pre-order RM72 for 2 pax).
For a limited period of time, Malaya will be open as a pop up this festive season from 19th to 31st December. Come celebrate your Christmas with us.
Only available from 19th to 31st December this year.
Opening hours: Daily 6pm till 10pm
For reservations, email us at malaya@georgetownheritage.com or call us at +60136286689
Menu
Entree platters
(serving for 1 person)
Homemade Australian beef pastrami, onion jam - RM24
Line-caught Smoked red snapper, pineapple mint jam - RM24
Ipoh Smoked duck breast, organic Mulberry jam - RM24
*All above served with fresh cheese with ulam pesto, fresh bread fingers
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Mains
Half roasted organic chicken with cranberry reduction - RM28
Duo of crispy smoked duck legs with gula Melaka spiced glaze - RM38
Grilled barramundi with ginger flower pesto - RM25
Roast lamb shoulder with homemade mint sauce - RM28
Australian grain-fed Striploin 250g with vegetal demi-glace - RM41
Rendang Chateaubriand Wellington - RM72
(Pre-order only, minimum order for 2pax)
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Sides
Baked cauliflower - RM10
Charcoal baked cauliflower with herbed coconut cream
Crispy homemade chips - RM12
The crispiest chips you will savor and only fried once!
Roots - RM12
A festive roast of beetroot, carrot and jicama with a touch of dressing
Red cabbage slaw - RM10
Smooth sweet potato mash with nutty brown butter - RM15
Bentong Highland ginseng shoots - RM15
Sauteed with garlic butter
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Dessert
Hutton mess - RM28
Our version of Eton mess
Christmas trifle - RM28
A festive trifle of fruitcake, Gran Marnier mousse, nut crunch.
Lemon tart - RM28
Sweet crust pastry with tart and tangy lemon curd with a hint of kaffir lime zest. Served with vanilla ice cream.
Cacao banana pudding - 28
Classic dark chocolate pudding with a surprise center of chunky peanut butter topped with a layer of pretzel crunch and banana chips.
同時也有2部Youtube影片,追蹤數超過70萬的網紅Spice N' Pans,也在其Youtube影片中提到,Teochew cuisine (also pronounced as Chiu Chow/ Chao Zhou) is food from the Chaoshan region in China Guangdong province. Teochew cuisine is quite simil...
sweet potato roots 在 CheckCheckCin Facebook 的最讚貼文
【秋冬護膚】嘴唇乾燥紅腫快要變孖膶腸?
⭐用舌頭舔唇補濕是假象
⭐只會愈舔越乾
#星期一踢走BlueMonday
養脾養陰滋潤雙唇
秋風呼呼令皮膚處於乾燥狀態,嘴唇沒有汗腺或皮脂腺分泌油脂保護,亦缺乏角質層避免水分散失,所以在乾燥天氣下嘴唇顯得特別脆弱,輕則脫皮、紅腫,重則乾裂流血。不少人勤力為雙唇塗抹潤唇膏,但滋潤效果總是不持久,為甚麼?從中醫角度來看,「脾開竅於口,其華在唇」,如果脾胃功能不佳,嘴唇則無法得到滋潤,脾胃積熱亦會引發嘴唇乾裂。所以想保持雙唇滋潤有光澤,可以從健脾方面入手,多吃健脾的白米、淮山、芡實、蓮子、薯仔、番薯等,每日飲米水,避免進食辛辣及生冷食物,因為辛辣食物傷津耗氣,而生冷食物會妨礙脾胃運化功能。陰虛體質人士亦容易出現嘴唇乾燥情況,宜早睡早起,避免熬夜晚睡,適量食用蜂蜜、百合、無花果、雪耳、花旗參、麥冬等,有助潤燥養陰。有需要時可以敷個唇膜,有助鎖住嘴唇水份,紓緩嘴唇乾燥脫皮問題。
簡易鎖水唇膜
材料:凡士林適量、保鮮紙一小塊、暖毛巾
做法:在嘴唇上厚塗一層凡士林,蓋上保鮮紙,敷上暖毛巾約10分鐘,最後抹去凡士林即可。
花旗參麥冬茶
功效:滋陰清熱生津,紓緩長期晚睡、經常口乾、嘴唇乾燥等症狀。
材料:花旗參1湯匙、麥冬1湯匙、蜂蜜適量
做法:材料洗淨放保溫瓶,以熱開水沖洗一遍,注入熱開水焗5-10分鐘至香味透出,待水稍微邊暖和即可加入適量蜂蜜。此茶可反覆沖泡至味淡
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Nourish the spleen and yin to moisten the lips
The autumn wind causes the skin to remain dry constantly. The lips do not have sweat glands and sebum secreted by the sebaceous glands as protection, and do not have the stratum corneum to prevent water loss. Therefore, our lips tend to be fragile during the dry weather, and they would peel easily, become swollen, and sometimes even bleed.
Many people rely on lip balm but its moisturizing effect is not always long lasting. Why is that? From the perspective of Chinese Medicine, “Lips are the windows to the spleen, and essence are in the lips”. If the spleen does not function well, the lips will not stay hydrated, and the accumulated heat in the spleen and stomach may cause the dry lips to crack.
In order to keep the lips luscious and plump, we need to strengthen the spleen by eating more white rice, Chinese yam, gorgon nut (‘qian shi’), lotus seed, potato and sweet potato. Drink rice water daily, and avoid eating hot, spicy, raw and cold food, ad hot and spicy food will exhaust the body fluid and the qi, whereas raw and cold food can obstruct the spleen’s and stomach’s function in regulating the circulatory system.
Individuals with yin deficiency will easily develop dry lips, thus they should sleep and wake up early; and avoid sleeping late. Consume an appropriate amount of honey, lily, fig fruit, snow fungus, American ginseng and dwarf lilyturf roots (‘mai dong’), as they can help moisten the dryness and nourish the yin. If need be, apply lips mask, as it can help lock in the moisture, relieve dryness on the lips to prevent it from developing cracks.
Easy lips masks to lock in the moisture
Ingredients: An appropriate amount of Vaseline, a small piece of plastic wrap, a warm towel
Method: Apply a thick coat of Vaseline on the lips; cover the lips with a plastic wrap first, followed by a warm towel. 10 minutes later, wipe off the Vaseline from the lips.
American ginseng and radix ophiopogonis tea
Effects: nourishes yin and clears asthenic heat, alleviates thirst. Relieve symptoms caused by frequent late nights, dry mouth and dry lips.
Ingredients: 1 tablespoon of American ginseng, 1 tablespoon of radix ophiopogonis, honey
Preparation: Place all ingredients into thermos and rinse with hot water once. Add in hot water and steep for 5 minutes until aroma develops. Add honey to taste when the tea cool down. This tea can be re-browed until flavour weakens.
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#男 #女 #我枯燥 #陰虛
sweet potato roots 在 CheckCheckCin Facebook 的最佳解答
【秋季食材】番薯是最佳腸胃清道夫
#黃心較紫心甜
#連皮吃更有益
#星期四食材
黃紫番薯各擅勝場
秋風一吹,又到吃煨番薯的季節。從中醫角度來看,番薯健脾胃、補氣血、通便秘,是健康的粗糧。站在煨番薯檔前,苦惱究竟選黃心番薯好還是紫心番薯好?黃心番薯的橙黃色來自胡蘿蔔素,對維持眼睛健康及改善粗糙皮膚很有幫助,亦可增強人體免疫力。紫心番薯的紫色來自花青素,是很強的抗氧化物,具抗衰老功效,對心血管健康亦有幫助。兩種顏色的番薯各有好處,不妨貪心一點兩款都買吧!
挑選生番薯時,應該選擇飽滿有重量、表皮光滑、坑洞少、鬚根少、沒有蟲咬斑點的。至於番薯該如何烹調?由於花青素及胡蘿蔔素均會隨著水份流失,所以不宜放入水中烚煮,建議用蒸或烤焗方法,以保存更多營養素。進食時不妨連皮吃,因為番薯皮都含有豐富維他命、礦物質及纖維素。
番薯豐富的纖維量容易產生飽肚感,想減肥人士可嘗試用適量番薯取代部份米飯食用。而不少人忌諱多吃番薯易放屁,那是因為番薯含有氧化酶,腸道細菌消化氧化酶時會產生氣體,容易造成胃氣、腹脹、打嗝甚至放屁,所以容易胃脹人士不宜多吃。
番薯- 性平,能健脾胃、補氣血,亦有通便秘的功效。適合脾胃虛弱、營養不良、氣血兩虛、產後或習慣性便秘者食用。注意:容易胃脹人士不宜進食。
Different sweet potatoes with different benefits
Autumn breeze reminds you that it is the season to eat roasted sweet potato. From a Chinese medicine perspective, sweet potato can strengthen the spleen and stomach, replenish qi and blood, and is suitable for constipation relief. It is a healthy coarse grain. It is hard to decide between yellow-flesh or purple-flesh sweet potato when standing at the roasted sweet potato stall. Orange-yellow flesh in sweet potato comes from carotene, which is good for maintaining eye health and improving skin health, and can also enhance immunity. Purple flesh in sweet potato comes from anthocyanins, which is a strong antioxidant, has the effect of anti-aging, and helps to improve the cardiovascular health. The two colors of sweet potatoes have their own benefits, so you can buy both of them!
When selecting raw sweet potato, you should choose the one which is heavy, with smooth skin, less potholes, less roots, and no insect bites. How do you cook sweet potato? Since anthocyanins and carotene is lost in water, they should not be boiled in water. It is recommended to steam or roast the sweet potato to preserve more nutrients. You can eat it with skin, because the sweet potato skin is rich in vitamins, minerals and cellulose.
The rich fiber content of sweet potato is easy to produce a feeling of fullness. Those who want to lose weight can try to replace some rice with a proper amount of sweet potato. And many people are afraid to eat too much sweet potato as it makes a person fart. As sweet potato contains oxidase, intestinal bacteria will produce gas when digesting oxidase, it can lead to stomach qi, abdominal bloating, snoring and gassiness, so it is not suitable for those prone to abdominal bloating.
Sweet Potato- mild in nature, can strengthen the spleen and stomach, replenish qi and blood, and suitable for constipation relief. It is suitable for those with asthenic spleen and stomach, with lack of nutrients, with asthenic qi and blood, with chronic constipation, or postpartum ladies. Note: it is not suitable for those prone to abdominal bloating.
#男 #女 #我胖了 #氣虛 #血虛 #胃脹 #減肥
sweet potato roots 在 Spice N' Pans Youtube 的精選貼文
Teochew cuisine (also pronounced as Chiu Chow/ Chao Zhou) is food from the Chaoshan region in China Guangdong province. Teochew cuisine is quite similar to Hokkien (or Fujian) cuisine because of the similarities of the cultures and even language of these dialect groups, even though Teochew cuisine is somewhat influenced by Cantonese cuisine in terms of style and technique used. Compared to Hokkien cuisine, Teochew food is usually prepared with the intention of bringing out the freshness of the ingredients used. Case in point would be steamed pomfret and their cold crabs.
Taro paste with gingko nuts is a traditional Teochew dessert that many Singaporean Chinese absolutely love - whether they are Teochew or not. We usually only get to enjoy this dish at wedding dinners or when we dine in some restaurants. For this dish, the yam and then mashed. Pumpkin is added for sweetness (I think also for the colour because yam looks so boring on its own :p) To give the dish extra fragrance, lard (super sinful!!!) or fried onion oil is added. Instead of sweetening this dessert dish with water chestnut syrup, Roland used brown sugar instead. Gingko nuts are a must for this dish because they add a very yummy texture difference to this dessert. Traditionally, I believe coconut cream wasn't added but in Singapore, our yam paste is usually laced with a lot of coconut cream so don't badger us, okay :). This was done according to what we have eaten in Singapore. By the way, although we call this yam paste -- this is not really a sweet potato paste because in Singapore, taro is widely known as yam - although I know that in the US, yam is widely known as sweet potato. Both sweet potato and taro are both roots, they are actually different types of plants. Oh by the way, I just read that in Polynesia, taro is enjoyed in somewhat similar way too. How awesome! If you have never tried this dessert before, perhaps you can try to make them and enjoy it with your family.
See the ingredient list below for your easy reference.
We would like to give special thanks to Shogun by La Gourmet for letting us try out their high quality non-stick pan in the video respectively. If you like to buy them, you can go to any of the major departmental stores in Singapore such as Isetan, Robinsons, Takashimaya, BHG, OG, Metro or Tangs. These two brands are also available in most major departmental stores in Malaysia.
Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.
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Jamie
on behalf of Spice N’ Pans
Ingredients:
Serves 5 - 6 pax
500g of taro - steam til soft then mash them w/ 50g of brown sugar
1 can of gingko nuts - boil in 200ml of water w/ 3 tbsps brown sugar
250ml of coconut milk (add 1/3 tsp of salt and bring it to a gentle boil)
150g of pumpkin (steam until soft & mash it up)
Note:
Use some cooking oil to fry the taro into a smooth dough. You can also use shallot oil or lard instead.
Once you have made the taro into a smooth dough, add coconut milk to make the dough into a smooth paste. Alternatively, you can just serve them separately and let your guests do it themselves.
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If you like this recipe, you might like these too:
Sago Pudding w/ Gula Melaka 椰糖西米露布丁 Yummy Dessert
https://www.youtube.com/watch?v=Ml0Tknz2rVE
Thai Red Ruby Dessert
https://www.youtube.com/watch?v=IjczGEBxNg4
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!
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sweet potato roots 在 papadesuyo777 Youtube 的最讚貼文
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Japanese recipe:http://cookpad.com/recipe/2749163
The report in my blog:http://ameblo.jp/cooking-s-papa/entry-11909580130.html
●Ingredients (for 2 people)
600g of ground pork
1tsp of salt
a white leek
200g of lotus roots
10 leaves of green perilla
1 egg
1tbsp of Shaoxing wine
1tbsp of soy sauce
1tbsp of sesame oil
3tbsp of potato starch
●Sauce
250ml of chicken stock
50ml of Shaoxing wine
50ml of vinegar
2tbsp of sugar
50ml of soy sauce
1tbsp of oyster sauce
3tbsp of ketchup
1tsp of sesame oil
some cornstarch
●Garnish
some bean sprouts
some white radish sprouts
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Blog: http://ameblo.jp/cooking-s-papa/
BGM:☆(Star): https://www.youtube.com/watch?v=wVI98i6vigc
http://commons.nicovideo.jp/material/nc151
Composition/performance :igrek-U
http://www.youtube.com/user/igrek2U?feature
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