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上次出左忌廉雞湯用Youtube 方法你們看不慣嗎？請大家多多留意啦！
今次我出了英文配音的版片喔，俾工人姐姐看啦！
https://youtu.be/g5k5iz1fRXo
Dear all, Here is the English version of classic chicken cream soup. Please feel free to look at it and share with your helpers. I will post the more videos using youtube format. Please stay tune and adapt the new youtube layout to realise it is a video but not a picture.
Love, kit
https://youtu.be/g5k5iz1fRXo
感謝 The Underground HK 舉辦野豬音樂節, 好耐無出show, 上到台嘅感覺真係返晒嚟, 仲要係對住中環摩天輪嘅舞台! 多謝Angus Leung幫我地記錄低🤘
希望盡快可以再同大家見面🥺
另外附上Underground網頁裏面Cyril Ma寫嘅show review, 多謝你, 我哋睇到好感動!
An Underground show is special because you get new bands, veteran bands, English bands, French bands, marching bands (we did have one) and of course good old fashioned Cantopop bands. But that’s not what Nowhere Boys is. They’re Cantopop, they use ‘old’ music (we’ll get to that), but they’re not old fashioned.
What first struck me was the violin. Standing in the corner was keyboardist Fisher Kan who decided to whip out a violin for their first song 天外飛仙 (Little Fairy). In their musical video, the band members dress up in classical Chinese outfits and do Kung-fu outside Yau Ma Tei Tin Hau temple, and rock-out next to the Star Ferry pier. They didn’t show up in costume but the whimsical, yet hardcore vibe was just as present. The violin was a little quiet, it could have been the mics, or it could have been their placement, but it would have been great to hear it more.
The second song 狂想曲 (Rhapsody) gave more surprises yet. Released in 2015 near the beginning of their career, the song is an eclectic mix of hard rock, Baroque piano, choir music, rap and more. Nowhere Boys is a band which excels in both recorded and live forms; they understand the difference between the two media and artistically transform themselves depending on what their stage is. In the Rhapsody music video, the band members don different outfits showing the many sides of the band, someone’s the Joker, someone’s a cop, they’re in an old timey Hong Kong style barbershop – then everyone changes roles. The chorale section has very strong Queen vibes and seems to reference Bohemian Rhapsody. For such a chaotic video, the performance is actually incredibly tight but not overwhelming. On stage, however, they change completely. The whole performance is a musical whirlwind. The hard rock starts, pinning you to your seat. Then the baroque piano solo comes in – in the video, it’s underscored by black and white visuals – here the whole band stops and points synchronized at the pianist to great applause. The performance is intense; they’re jumping around the stage yelling into mics but then comes the chorale. Everyone stops and sings in perfect acapella harmony despite having just run a marathon.
There’s something to be said for a Cantopop band incorporating so much classic rock, pop and classical music into their performances. Hong Kong is a city where almost everyone has a Grade 8 in musical performance, but becoming a musician is not a career most people will consider. It’s unrealistic, useless, for a hobby only. Our professional choirs and opera groups are performed in by amazing award-winning singers who are actually bankers and doctors. This means that just in terms of classical music knowledge, Hong Kong really is world class – much of local slang actually comes from musical terminology – but it’s ignored. Nowhere Boys whether they know it or not, is bridging that gap. As a rock Cantopop group, they excel perfectly with creative lyrics, great stage presence and top-notch performance, but more than that, they encompass the musical soul of Hong Kong, telling those that play classical music that the pop world does have a space for them and simultaneously letting popular music fans know that the classical side also has a place. Their creativity and performance style weren’t just for a good show, it was inspirational. At least it was to me – a classically trained musician writing rock show reviews.
– Cyril Ma
#UndergroundHK #NowhereBoysHK #WildBoarFestival #野豬音樂節
#馬賽魚湯 是南法常見湯品，響香港餐廳食又貴又細碟，自己整個不正宗版，成本只需$200幾蚊，條片影晒做法，好易整架！
A Hong Kong style #Bouillabaisse to celebrate this Christmas Eve. Crabs and prawns were added, so I said this is not the real deal, rather a fusion❤️
#陳禛彌 #jennychan #八字 #mc #production #jcpixiemedia #french #language #media #voiceover #frenchcuisine
#corporatetraining #communication #slash #english #chinese #emcee #writer
I would like to introduce you my favourite childhood dish: The Best Minced Beef Rice (Bolognese in old Hong Kong Style) with Fried Egg.
This is not only my favourite childhood dish but also the favourite dish for Hong Kong people who born in 1960s-1980s. Since the chefs in old Hong Kong did not have Italian ingredients and herbs on hand. They used the limited ingredients to create such incredible dish using soy sauce, ketchup and at most tomato paste instead. The taste of this meat sauce was so unique and mouthwatering that every child loves it, or even we adults nowadays. We always love to serve this dish with rice and Fried egg with a running yolk.
Even nowadays, it is still the popular dish served in Hong Kong style teahouses. Let's make one to see the differences between the old Hong Kong Style and Italian style. I am sure it will give you a surprise (of course in a good way )
Minced Beef Rice (Bolognese in old Hong Kong Style) with Fried Egg (for 4 ppl)
Ingredients:
Ground Beef (can be half beef half pork) 375g
1 Onion
1 Carrot
4-5 cloves garlic
4tbsp frozen green pea
Some cooked rice
4 sunny shine up egg (panfried egg)
Marination:
1.5 tbsp light soy sauce
1tbsp sugar
1tsp potato flour
½ cup water
Sauce ingredients:
2 tbsp tomato paste
4 tbsp ketchup
2-3 tbsp light soy sauce
A few bay leaves
700ml chicken broth/ water
2-3 tsp chicken powder stock (if water but not chicken broth is added)
A pitch of salt for seasoning
A pitch of sugar for seasoning
The other old Hong Kong Classic dishes:
Old Hong Kong Style Russian Beef Rice in rich meat sauce
https://youtu.be/0FsuN2X6s_4
Classic Hong Kong Ying Yan Fried Rice
https://youtu.be/_mNesyaiuQU
Old Hong Kong Deep Fried Chicken leg
https://youtu.be/BrcObfFRWh8
Instagram: kitmakattack
YouTube: yourkitmak
#kitmak食譜 #食譜 #經典系列 #經典食譜 #懷舊菜 #免治牛肉飯 #煎蛋免治牛肉飯 #recipe #MincedBeefRice #Bolognese #BologneseinHongKongStyle
When I was a little Girl. Mince Beef (Bolognese in Hong Kong style) Rice with Fried Egg is my top 5 favourite!
My mum loves seeing me eating this dish too coz every time when I had this dish for dinner, I behaved very well without her chasing me to finish. I cleared all the food up with no complaints. At that time,(around 1985s), I met my Dream Prince: Mince Beef Rice with Fried Egg ( I swear it is the supreme one I had ever have).
The difference between the Hong Kong Style one with the traditional Bolognese is that we only use the ketchup instead of canned chopped tomato and fresh tomato. We also don’t use dried/fresh herbs and only use soy sauce and Chinese seasonings.
I decided to take action and mould out the taste I experienced in my childhood memory. Please stay tuned to my channel for my Mince Beef (Bolognese in Hong Kong style) Rice with Fried Egg
#kitmakrecipe #kitmak食譜 #kitmak經典食譜 #kitmakfoodstyling #老本行 #kitmakvideo #kitmakproduction #kitmak製作 #kitmak影片 #食物造型 #kitmakattack
#recipes #cooking #HongKongfood #HongKongBolognese #Bolognese #thebest
The popular Hong Hong Style Western cuisine:
Classic Tai Chi Yin Yang Fried Rice:
https://youtu.be/_mNesyaiuQU
Hong Kong Style DeepFried Chicken Leg
https://youtu.be/BrcObfFRWh8
Hong Kong Style Cream of Chicken
https://youtu.be/g5k5iz1fRXo
HongKong Style Russian Beef with Rice
https://youtu.be/0FsuN2X6s_4
Classic Baked Pork Chop Fried Rice with tomato and cheese
https://youtu.be/ytZbia_0zbs
Facebook:
www.facebook.com/yourKitMak
IG: kitmakattack
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When I was a little child, my dad always took us to a fast food division of Chinese Restaurant to have the Deep Fried Chicken Leg. It was heavenly good that my saliva still running out when I am talking about this. The marination was far more complicated, time consuming and costly that nowadays no restaurant will do. however, the result was extremely good that it becomes priceless. It is exactly love at the FIRST BITE. That is the motivation I am so determined to rewrite and show it to you. It is so pity such such Cooking wisdom, knowledge and effort from our old respectable predecessors will be disappeared very soon.
I do believe I have the responsibility to inherit such knowledge to our youngsters and all the people over the world who love and enjoy food. Indeed, the recipe is not only about food, it also includes love, childhood and passion. Enjoy!
Ingredients:
3 chicken legs
1.5tbsp soy sauce
1.5tsp salt
2tbsp maggie's seasoning soysauce
2tsp five spice powder
1.5tsp white pepper powder
2 eggs
90g flour
90g cornflour
Some Ketchup for Dipping
材料：
雞腿 3隻
生抽 1.5湯匙
鹽 1.5茶匙
鮮醬油 2湯匙
五香粉 2茶匙
胡椒粉 1.5茶匙
蛋 2隻
麵粉 90克
生粉 90克
茄汁 隨意
Facebook: https://www.facebook.com/yourKitMak
Instagram: https://www.instagram.com/kitmakattack/
#港式經典 #港式 #茶餐廳 #煎蛋免治牛肉飯 #焗豬扒飯 #俄國牛柳絲飯 #食譜 #Kitmak食譜 #Kitmak製作 #生炸雞髀 #炸髀 #recipes
#cantonese cooking #dimsum #chickenlegs #deepfried #deepfriedchickenlegs #delicious #delicacy #crispiness
