關於 breakfast potato pancakes ，我們在網路上蒐集到這些相關的討論、資訊與評價

THÊM CHỐN CÀ PHÊ MỚI ĐỂ HẸN HÒ BẠN BÈ ĐÂY!
🛵Sài Gòn của tụi mình lại có thêm một quán cà phê mới vừa đẹp lại vừa ngon nè cả nhà ơi. Kiểu đi cà phê mà từ nước uống tới đồ ăn đều làm tui thích mê nha. Ví dụ Mango Matcha Frappé vừa thơm thơm vị matcha lại có vị chua của xoài đan xen vừa không ngán lại còn quyến rũ đến giọt cuối cùng nè. Mango Chia Seed Macchiato lại pha lẫn vị beo béo vào ngon ngon nhen. Passion Mango Frappé lại nghiêng về vị chua của chanh dây nhiều hơn. Còn về đồ ăn thì sau khi nghe anh Bếp Trưởng giới thiệu thì tui đã ăn những món xức xắc sau:
🍗Chicken Wings là cánh gà ướp vị ngòn ngọt với lớp da hơi giòn nhẹ. Cùng với Potato Shrimps là tôm cuộn khoai tây sợi chiên giòn là hai món khai vị thật sự nên ăn nha.
🍱Nếu là fan của dòng Brunch thì Big Breakfast sẽ là "tri kỉ" của mấy người á. Trứng bạn có thể chọn ốp la hoặc trứng bác như tui, vì trứng bác kiểu mịn và béo hơn hehe. Đồ ăn kèm sẽ có 2 que xúc xích đầy thịt ít mỡ, thịt heo xông khói, nấm mỡ, cá fillet chiên giòn, bánh mì bơ cùng cà chua bi nướng. Mà thích nhất là vị được nêm khá vừa vặn chứ không nhợt nhạt như vài quán brunch khác.
🥗Saigon Power Bowl là một món ăn mang đậm màu sắc Việt Nam khi nguyên liệu chính là Gạo Lức Huyết Rồng trộn với Bắp - Cà Rốt - Nấm Mỡ - Thịt Gà Nướng cùng với nước sốt chua ngọt khá dễ ăn của bếp trưởng Richard.
🍰Tráng miệng đầy ngọt ngào với Nutella Pancakes, lớp vỏ bánh mềm cùng sốt ngọt thơm nhưng nhờ có dâu chua chua giúp món ăn cân bằng hởm bị ngán nè.
👫Lên cái hẹn cafe ngay trung tâm quận Nhứt siêu đẹp nào bà con:
📍The Coffee Club - 5 Hàn Thuyên, P. Bến Nghé, Q. 1, TP. HCM
🕐 Mở cửa từ sáng đến 23h00 mỗi ngày hen!
🐻 Hashtag #foodholicvn để bộ sưu tập Ăn Hết Thế Giới của chúng mình thêm hay ho nhen.
#foodholicvncafe #foodholicvnquan1 #coffeeshop #coffeeholic #coffeehouse #thecoffeeclub #thecoffeeclubvietnam The Coffee Club Vietnam

[CNN大推！來台灣必吃的40種美味小吃] 大家覺得呢????
1. 魯肉飯 Braised pork rice
2. 牛肉麵 Beef noodles
3. 蚵仔煎 Oyster omelet
4. 珍珠奶茶 Bubble tea
5. 虱目魚 Milkfish
6. 擔仔麵 Slack Season danzai noodles
7. 生煎包 Pan-fried buns
8. 割包 Gua bao
9. 鐵蛋Iron egg
10. 鳳梨酥 Pineapple cake
11.甜不辣 Tian bu la (Taiwanese oden)
12.肉圓 Ba wan (Giant meat dumplings)
13.炸雞 Fried chicken
14.蔥抓餅Flaky scallion pancakes
15.蚵仔麵線 Oyster vermicelli
16.臭豆腐 Stinky tofu
17.紅薯 Sweet potato
18.剉冰 Shaved ice mountain
19.胡椒餅 Pepper cakes
20.鼎泰豐小籠包Dumplings at Din Tai Fung Dumpling House
21.魚丸湯 Fish ball soup
22.藥燉排骨 Ribs stewed in medicinal herbs
23.鵝肉 Goose
24.鼎邊銼 Ding bian cuo
25.麻糬 Mochi
26.加熱滷味 Anything braised with Lantern soy sauce
27.筒仔米糕 Tube rice pudding
28.台式早餐（豆漿油條）Taiwanese breakfast
29.豬血湯　Pig's blood rice pudding
30.三杯雞　Three-cup chicken
31.粄條　Ban tiao noodles
32.洪瑞珍三明治　Horng Ryen Jen Sandwich
33.愛玉　Aiyu jelly
34.皮蛋豆腐　Pidan tofu
35.蒸春捲　Steamed spring rolls
36.麻辣火鍋　Spicy hotpot
37.雞翅飯捲　Chicken wing rice roll
38.超大貢丸湯　Giant pork balls soup
39.吳寶春麵包　Wu Pao Chun Bakery Breads
40.便當　Biandang

เรากลับมาแล้วหลังจากห่างหายเพราะยุ่งๆไปหลายวัน วันนี้เราขอนำเสนอนี่เลย ขนมปังปิ้งจิ้มซอส4รสชาติ สีเหลืองคือฟักทองญี่ปุ่น, สีม่วงมันม่วง สีส้มชาไทย แบะสีเขียวสังขยานั่นเอง เราว่าขนมปังปิ้งดีงามมากกรอบนอกนุ่มในสุดๆส่วนดิพนั้น เราปลื้มมันม่วงมากสุดเลย แบบหลับตากินคำแรกรู้เลยว่าเปนมันม่วง ดีงาม! ใครแวะไปเชียงใหม่ไปไหว้หลวงพ่อทันใจควรแวะไปลองจ้า เค้ามีขายข้าวด้วยน้า Hello guys I’m back after been pretty busy for these past couple of days! Today I’m introducing you to this simple, yet forever scrumptious - Toast with 4 dips, The yellow Japanese pumpkin, The purple sweet potato, The orange Thai tea, and the green Thai coconut custard (Kaya). The toast is perfectly made crispy on the outside and chewy on the inside. My favorite dip here is the purple potato - even you don’t see you can smell the purple potato right away after the first dip, it’s that gooood! @sugarcraver
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📍: Baan Suan Cafe บ้านสวนกาแฟ, Chiang mai, Thailand
🍭: 4.5/5
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#sugarcraverX #art #sweet #sweettooth #dessert #desserts #dessertporn #instadessert #dessertlover #food #foodporn #foodie #foodgasm #foodlover #instafood #delicious #yummy #beautifulcuisines #pancakes #icecream #bkkcafe #wongnai #toast #dip #colorful #jam #cakes #yellow #matcha #breakfast

Esfand called me a sociopath. And I even made him blueberry pancakes with Korean sweet potato. :(
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#大廚拜託了
阿寬：你知道早餐要吃什麼嗎？
阿猛：起司馬鈴薯煎餅，紅逗發大財
阿寬：那你知道午餐要吃什麼嗎？
阿猛：起司馬鈴薯煎餅，紅逗發大財
阿寬：…，你知道除了起司馬鈴薯煎餅之外，還可以吃什麼嗎？
阿猛：起司馬鈴薯煎餅
阿寬：你少講了一句
阿猛：紅逗發大財

#起司馬鈴薯煎餅
#大家發大財

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SUBSCRIBE for new videos: https://www.youtube.com/user/joannasohofficial To all my Indian fans, Happy Diwali. Here's another Indian Meal Plan. These recipes are vegan friendly, gluten-free and dairy-free. You can enjoy them for breakfast, lunch & dinner. I hope you love these recipes. I like to keep it simple, balanced and moderate. Which is your favourite dish?

Here's the link to my previous Indian Meal Plan video: https://www.youtube.com/watch?v=-Bgm-iEULxA

Joanna Soh is a certified Personal Trainer (ACE), Women’s Fitness Specialist (NASM) and Nutrition Coach (VN).
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BREAKFAST - INDIAN PANCAKES
Ingredients (serves 6)
1. 1 cup Rice Flour – 578Cals
2. 1/3 cup Red Onion, diced – 22Cals
3. 1/3 cup Carrot, grated – 35Cals
4. 1 Red Chilli, finely chopped – 18Cals
5. 3 tbsp. Coriander, finely chopped – 1Cals
6. ½ tbsp. Vegetable Oil – 62Cals
7. Approx 1/3 cup Warm Water
8. A pinch of Salt to season.

120Cals per pancake

Steps:
1) In a bowl, mix the rice flour, carrots, onions, chillis and coriander. Combine well.
2) Then add dd in the water, little by little to make the dough.
3) Grease a non-stick pan with oil over medium-low heat.
4) Pour the batter equally onto the pan to cook the pancakes. This should make about 6 pancakes. Don’t worry if the pancakes do not look perfect.
5) Cook for about 3 – 4 mins on one side until it’s lightly browned. Flip over and cook until the pancake is done. Serve warm.


Instead of the typical sugar loaded sweet pancakes, this recipe is packed with vegetables! Have 3 – 4 pancakes for breakfast!


LUNCH - RICE NOODLES UPMA
Ingredients (serves 2)
1. 3oz / 85g Rice Noodles – 309Cals
2. 1 Small Onion, diced – 7Cals
3. 1 Red Chilli, finely chopped – 18Cals
4. 1 sprig of Curry Leaves – 1Cals
5. 1 tbsp. Vegetable Oil – 124Cals
6. 1 tbsp. Channa Dal / Urad Dal – 16Cals
7. ½ tsp. Cumin – 4Cals
8. ¼ tsp. Black Mustard Seeds – 12Cals
9. ¾ cup Mixed Carrot, Corn & Peas – 90Cals
10. ¼ cup Cashew Nut, halved – 160Cals
11. A pinch of Salt to season
12. 2 sprigs Coriander, chopped – 2Cals

370.5Cals per serving

Steps:
1. Soak noodles in boiling water for about 5 minutes or until soft. Drain and set aside.
2. In a non-stick pan, heat oil over medium-high heat.
3. Add in cumin, black mustard seeds and dal. Fry for about 3 – 4 minutes until dal turns lightly golden and fragrant.
4. Then stir in the onions, curry leaves, chilli, cashew nuts and mixed vegetables. Sautee very quickly for 2 - 3 minutes until cashews are slightly roasted.
5. Don’t forget to season with salt.
6. Mix in the noodles and stir until all the ingredients are evenly distributed. Go head and taste your dish, add more salt if needed.
7. Garnish with coriander and serve warm.

Feel free to add a different variety of vegetables. You can even mix protein into the recipe such as tempeh, tofu, egg or meat. Bring this out to work or school!


DINNER - CHICKPEAS SWEET POTATO GREENS IN COCONUT MILK

Ingredients (serves 4)
1. 1 medium Onion, diced – 44Cals
2. 1 Garlic Clove, peeled – 4Cals
3. 1 Ginger piece, thumb-sized, peeled & sliced – 6Cals
4. 1 Red Chilli, finely sliced -18Cals
5. ½ tbsp. Vegetable Oil – 62Cals
6. ½ tsp. Turmeric Powder – 4Cals
7. 1 tsp. Ground Cumin – 8Cals
8. 1 tsp. Garam Masala – 7Cals
9. 2 cups Pumpkin, peeled & diced – 60Cals
10. 1 can Chickpeas, rinsed & drained – 360Cals
11. 150g Sweet Potato Greens – 53Cals
12. 1 cup Coconut Milk – 410Cals
13. 1 cup Vegetable Stock – 31Cals
14. A pinch of salt

267Cals per serving

Total Cals with Rice: 471
Total Cals with 2 Chapati: 487

Steps:
1. In a food processor, add in the onion, garlic, ginger and chilli. Blend very quickly until it becomes a paste.
2. In a large non-stick pan, heat oil over medium-high heat. Fry the paste for 1-2 minutes until fragrant and then add in the spices – turmeric, cumin and masala. Continue to fry very quickly for another minute.
3. Add pumpkin and chickpeas. Stir and mix well.
4. Add the coconut milk and stock. Bring to a simmer and allow all the ingredients to cook for about 20 - 30 minutes until the pumpkin softens and the sauce thickens. Don’t forget to stir occasionally.
5. Once the pumpkin has soften, add in the sweet potato greens and cook until wilted. Season with salt. Serve warm.

Chickpeas are a great source of protein for vegetarians. You can serve this with a cup of rice or 1 – 2 chappati.