Nom nom. Nothing like some flavourful, home-cooked Malaysian curry laksa paired with some refreshing French wheat beer, 1664 Blanc.
Stuck at home? Why not try out the 1664 Blanc Bon Appetit-lah French-Malaysian fusion recipes? Specially crafted by 2 award winning chefs, bringing the best of French and Malaysian cuisines. 5 recipes will be available on 1664 Blanc’s FB & IG and 1 recipe will be released per week!
@1664blancmy is hosting a Facebook Watch Party this Friday at 9PM (MYT). We’ll be watching chefs Nathalie & Isadora, together with @venicemin & @mrbriansee battle it out in a twist of gastronomy!
Facebook Watch Party event page: https://fb.me/e/bUU71dbCN
21+ Non-Muslims only. If you drink, don’t drive.
#1664Blanc #BonAppetitlah #GoodTasteWithATwist
同時也有71部Youtube影片,追蹤數超過6,100的網紅Chris Wong Private Kitchen Cooking Channel,也在其Youtube影片中提到,Ingredients A: Water ----------------------------------------- 600 ml Pork Slices --------------------------------- 120 g Mussels --------------------...
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bon appetit facebook 在 Hiphippopo.com Facebook 的最佳貼文
1664 Blanc bridges French and Malaysian cuisines with a twist in Bon Appetit-lah campaign offering an indulgent dining and cooking experience at home coupled with attractive prizes to be won from June onwards!
1. At participating supermarkets and hypermarkets, purchase RM150 and above of 1664 Blanc in a single receipt to instantly redeem a WMF cutlery set and stand to WIN Grand Prize of an exclusive vacation at Pangkor Laut Resort or First Prizes of Le Creuset Round French Oven worth RM1,950 each.
2. At participating convenience stores, minimum purchase of RM25 on 1664 Blanc in a single receipt stand to win the Grand Prize of a luxury staycation at Pangkor Laut Resort, or one of the 50 First Prizes of a 4-pax premium WMF cutlery set.
3. The Bon Appetit-lah campaign is also running for purchases on Carlsberg’s official Shopee and Lazada stores with chances to win WMF cutlery set, post-MCO luxury vacation and Le Creuset cookware!
There will be five recipes curated by French Chef Nathalie and Malaysian Chef Isadora Chai in a step by step video demo for consumers to try at home and elevate their gastronomic experience. Be sure to like and follow 1664 Blanc on Facebook on Instagram for the weekly series of Bon Appetit-lah recipes. Try the Bon Appetit-lah recipes at home and submit photos of your plated dish with the hashtag #1664Blanc #BonAppetitLah #GoodTasteWithATwist to win prizes!
bon appetit facebook 在 Follow Me To Eat La - Malaysian Food Blog Facebook 的精選貼文
❤️ 1664 Blanc Unveils the '𝐁𝐎𝐍 𝐀𝐏𝐏𝐄𝐓𝐈𝐓-𝐋𝐀𝐇' Campaign where France meets Malaysia in a twist of gastronomy! ❤️
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Thanks for the delivery of this exclusive kit with two amazing 𝟏𝟔𝟔𝟒 𝐁𝐥𝐚𝐧𝐜 𝐁𝐨𝐧 𝐀𝐩𝐩𝐞𝐭𝐢𝐭-𝐋𝐚𝐡 𝐅𝐮𝐬𝐢𝐨𝐧 𝐃𝐢𝐬𝐡𝐞𝐬 𝐌𝐨𝐝𝐞𝐫𝐧𝐢𝐬𝐞𝐝 𝐁𝐞𝐜𝐡𝐚𝐦𝐞𝐥 𝐓𝐡𝐨𝐬𝐚𝐢 & 𝐊𝐚𝐢 𝐅𝐚𝐧 𝐏𝐢𝐥𝐚𝐟 𝐀 𝐋𝐚 𝐁𝐢𝐞𝐫𝐞 served to us for our dining pleasure! 😋
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Bon Appetit-Lah aims to inspire good taste in gastronomy by bringing the best of French-Malaysian cuisines in specially created recipes by Chef Nathalie Arbefeuille & Chef Isadora Chai for 1664 Blanc. 👩🍳👩🍳
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At times like this when everyone is not able to gather to share the good taste, 1664 Blanc wishes to uplift our #stayhome moments with good taste dining & cooking experiences complementing by the refreshing 1664 Blanc wheat beer. 🥰
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Stay Tuned for 𝟏𝟔𝟔𝟒 𝐁𝐥𝐚𝐧𝐜 𝐁𝐨𝐧 𝐀𝐩𝐩𝐞𝐭𝐢𝐭-𝐋𝐚𝐡 Virtual Event on their Facebook coming soon. Also, don't forget to access more 𝟏𝟔𝟔𝟒 𝐁𝐥𝐚𝐧𝐜 𝐁𝐨𝐧 𝐀𝐩𝐩𝐞𝐭𝐢𝐭-𝐥𝐚𝐡 recipes that will be shared on 1664 Blanc to try out at home in the coming weeks! 😉
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𝐁𝐨𝐧 𝐀𝐩𝐩𝐞𝐭𝐢𝐭-𝐋𝐚𝐡 ... 𝑮𝒐𝒐𝒅 𝑻𝒂𝒔𝒕𝒆 𝑾𝒊𝒕𝒉 𝑨 𝑻𝒘𝒊𝒔𝒕!
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1664 Blanc
#FollowMeToEatLa
#GoodTasteWithATwist
#1664Blanc
#FMCO
#bonappetit
#bonappetitlah
bon appetit facebook 在 Chris Wong Private Kitchen Cooking Channel Youtube 的最佳解答
Ingredients A:
Water ----------------------------------------- 600 ml
Pork Slices --------------------------------- 120 g
Mussels -------------------------------------- 8 Pcs
Prawns ---------------------------------------- 4 pcs
Abalone --------------------------------------- 2 Pcs
Squid (Cut Into Small Pieces) ------ 1 pcs
Shiitake Mushrooms -------------------- 2 Pcs
Green Pak Choy ---------------------------- 2 Pcs
Chinese Chive (Segmented) --------- 2 Stalks
Cabbage (Cut Into Small Pieces) -- 3 Leaf
Leek (Cut Into Small Pieces)--------- 1 Stalk
Onion (Sliced) ------------------------------- 1/2 Pcs
Carrot (Sliced) ------------------------------ 1/4 Pcs
Ingredients B:
Minced Garlic ------------------------------- 5 Cloves
Korean Fine Red Chili Powder ------ 1.5 Tbsp
Korean Soy Sauce ------------------------ 1/2 Tbsp
Minced Ginger ------------------------------ 1/2 tsp
Seasoning Ingredients:
Oyster Sauce -------------------------------- 1/2 Tbsp
Salt ----------------------------------------------- 1 tsp
Sugar -------------------------------------------- 1/2 tsp
Ground Black pepper -------------------- 1/4 tsp
YouTube: @Chris Wong Private Kitchen Cooking Channel
IG: https://instagram.com/foodblogchriswong
Facebook: https://www.facebook.com/MyPrivateKitchen.Chriswong/
我的C家廚房!Bon Appétit
@Chris Wong Private Kitchen Cooking Channel
Preparation:
1. Heat up a frying pan, add some oil. Stir fry with pork slices and leek to enhance flavors.
2. Add Korean soy sauce, minced garlic and minced ginger and Korean fine chili powder.
3. Stir fry with cabbage and onion. Then add 600 ml of water and bring to boil.
4. Add carrot, prawns, abalone and mussels until almost fully cooked.
5. Seasoning with oyster sauce, salt and sugar.
6. Add shiitake mushrooms, green pak choy, squids and ground black pepper.
7. Put the cooked noodles into a noodle bowl. Add seafood and soup to finish.
Enjoy.
韓式炒碼麵 Korean Spicy Seafood Noodles 짬뽕
材料A:
水...............................600ml
豬梅肉片(切絲).........120g
藍青口........................8隻
蝦...............................4隻
鮑魚(鎅花).................2隻
魷魚(切細).................1隻
鮮冬菇........................2隻
小棠菜........................2棵
韭菜(切段) ................2棵
椰菜/高麗菜(切塊).....3片
大蔥(切細).................1棵
洋蔥(切絲).................1/2個
甘荀(切片) ................1/4個
材料B:
蒜蓉...........................5瓣
韓國幼辣椒粉...........1.5湯匙
韓國醬油...................1/2湯匙
薑蓉..........................1/2茶匙
調味料:
蠔油.......................... 1/2湯匙
鹽.............................. 1茶匙
糖.............................. 1/2茶匙
黑胡椒粉................... 1/4茶匙
做法:-
1. 熱油鍋下豬梅肉絲、大蔥爆香成蔥油,然後從鍋邊下材料B之韓國醬油,蒜蓉和薑蓉下鍋炒香,再下韓國幼辣椒粉炒勻。
2. 洋蔥、椰菜/高麗菜下鍋炒勻注入600ml水燒開,把調味料之蠔油、鹽、糖下鍋拌勻。
3. 甘荀、蝦、鮑魚、藍青口下鍋煮至八成熟,然後下鮮冬菇、小棠菜煮開,最後下魷魚燙熟,加入調味料之黑胡椒粉入鍋。
4. 把麵條煮熟放在碗裡,然後加入海鮮湯、韭菜便可。
bon appetit facebook 在 Chris Wong Private Kitchen Cooking Channel Youtube 的最讚貼文
Lemongrass Chicken Legs
Ingredients:
Chicken Legs -------------------- 2 Pcs
Lemongrass ---------------------- 5 Stalks
Minced Garlic -------------------- 3 Cloves
Chili (Chopped) ----------------- 2 Pcs
Scallion White (Chopped) - 1 Stalk
Shallot (Chopped) ------------- 1 pcs
Honey -------------------------------- 1 Tbsp
Soy Sauce ------------------------- 1 Tbsp
Fish Sauce ------------------------ 1 Tbsp
Cooking Oil ----------------------- 1 tsp
Black Pepper Crush ---------- 1/4 tsp
YouTube: @Chris Wong Private Kitchen Cooking Channel
IG: https://instagram.com/foodblogchriswong
Facebook: https://www.facebook.com/MyPrivateKitchen.Chriswong/
我的C家廚房!Bon Appétit
@Chris Wong Private Kitchen Cooking Channel
Preparation:
1. Debone the chicken legs. Make a few cuts on the meat side.
2. Prepare a mixing bowl. Mix the lemongrass, minced garlic, chili, scallion white, shallots, soy sauce, fish sauce, honey, black pepper crush and cooking oil.
3. Marinate the chicken legs for at least 2 hours.
4. Heat up a frying pan on medium high heat, add some oil. Fry the chicken on both sides.
5. Add 1 Tbsp of water into the pan and cover with the lid until cooked through.
Enjoy!
【蔥油香茅雞腿】
雞腿........................2塊
香茅(略拍切細)......5枝
蒜蓉........................3瓣
辣椒(切細).............2隻
蔥白(切細).............1棵
乾蔥(切細).............1粒
蜜糖........................1湯匙
醬油........................1湯匙
魚露........................1湯匙
生油........................1茶匙
黑胡椒碎.................1/4茶匙
做法:-
1. 雞腿起肉,然後在肉的一面,用小刀?幾下備用。
2. 將香茅、蒜蓉、辣椒、蔥白、乾蔥、醬油、魚露、 蜜糖、黑胡椒碎、生油混合拌勻成醃料,雞腿加入醃料拌勻醃兩小時。
3. 熱油鍋下雞腿,煎至兩面金黃,可於中途下1湯匙水入鍋,然後蓋半鍋蓋待熟拿出,與蔥油同吃。(如不用煎焗的烹調方式,也可以真接拿去烤箱去烤熟)
bon appetit facebook 在 Chris Wong Private Kitchen Cooking Channel Youtube 的最佳解答
浦燒鰻魚玉子燒 Umaki (Eel Filled Omelette)
Ingredients:
Eggs - 4 pcs
Kabayaki eel - 1 pcs
Scallions (Chopped) - 1 Stalk
Dashi stock - 2 Tbsp
Mirin - 1 Tbsp
Sugar - 2 tsp
Salt - 1/4 tsp
Dried bonito flakes - A Few
Kabayaki sauce - A Few
YouTube: @Chris Wong Private Kitchen Cooking Channel
IG: https://instagram.com/foodblogchriswong
Facebook: https://www.facebook.com/MyPrivateKitchen.Chriswong/
我的C家廚房!Bon Appétit
@Chris Wong Private Kitchen Cooking Channel
Preparation:
1. Cut the Kabayaki eel into half.
2. Whisk the eggs with dashi stock, mirin, sugar and salt. Sieve the egg to make it smooth.
3. Heat up a tamagoyaki pan and make sure it's very hot. Apply some oil on it.
4. Add 1/4 of the eggs into the pan. Put half of the eel on the egg and cook until the egg is half way to solidify.
5. Flip the eel and egg towards the handle side. Apply some oil on the pan then push it to another end of the pan.
6. Apply some oil on the pan and add 1/4 of egg.
7. Repeat steps 5 and 6 until eggs are being used up.
8. Use parchment paper to wrap the umaki. Rest for 3 minutes to shape the roll.
9. Lay another half of the eel on the umaki. Apply a small amount of kabayaki sauce on it.
10. Put the dried bonito flakes and chopped scallions on the top.
Enjoy!!
【浦燒鰻魚玉子燒】
材料:-
雞蛋............................4隻
浦燒鰻魚(切半).......1條
蔥花............................1棵
鰹魚高湯....................2湯匙
味醂............................1 湯匙
糖................................2茶匙
鹽................................1/4茶匙
鰹魚片........................適量
鰻魚汁........................適量
做法:-
1. 雞蛋打發成雞蛋液,加入鰹魚高湯、味醂、糖和鹽拌勻,然後用濾網過篩。
2. 熱油鍋下蛋液,加入1/2份浦汁鰻魚以小火煎至半凝固(約七分熟),從鍋邊把蛋向內捲起,然後把蛋捲向外推至尾端。
3. 從新塗上適量油,然後在蛋卷旁邊加入蛋液(重複以上步驟直至用完所有蛋液)。
4. 完成後之玉子燒可用烘焙紙/壽司竹蓆捲包裹著待3分鐘,使玉子燒定型。
5. 將另外1/2份浦汁鰻魚放在玉子燒上面,最後塗上適量鰻魚汁,加入鰹魚片和蔥花,然後切件便可。
小貼士:-
煎蛋卷時,需要看準時機,若七、八分熟時捲起,這樣蛋皮才較易依附著。
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