Chef Chung cooks at Cuisine Cuisine, Hong Kong

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Yung Chan cooks at Sun Tung Lok in HK

Executive Chef Yung Chan prepares a dish at 2 Michelin star Sun Tung Lok in Hong Kong. Read and see more at - only about the best restaurants in the world!

Chicken Chow Mein

Join Eric Lum and Karima Ansari on how to make chicken chow mein at the comfort of your home. Harbor Palace is located in the heart of Chinatown at the world famous Las Vegas, Nevada! Opening from 10am - 5am. They offer seafood, dim sum, and traditional Chinese style dishes. For more information, please contact 702.253.1688

Chef Jian Chit Ming prepares his famous chicken at 2 Michelin star Canton 8 in Shanghai, China

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Hong kong crispy roasted pork belly (Siu Yuk) 脆皮燒肉

Please add me as your friend on facebook: 請加我成為您的朋友在 facebook 上: You can find more recipes and information on my website: 請去我綱頁: 你會找到很多不同的食譜和大家分享 Chinese and english recipe/ instructions below : 材料: 1. 800 克五花腩 2. 1 湯匙醋 3. 一些鹽 4. 2 湯匙 Rum 酒 5. 一些菜油 6. 1/4 茶匙五香粉 7. 1 湯匙蜜糖 做: 五花腩去毛, 洗淨. 沸水放入1 湯匙醋和半茶匙鹽後放肉加入中火兩邊共煮10 分後, 關火, 在熱爐上焗 10 分, 取出, 洗淨再看有毛否? 輕力用刀刮去皮污物, 廚房紙抹乾, 用竹簽捶刺豬皮很多孔,( 像荔枝皮一樣多孔), 用手擦2 湯匙 rum酒在肉全身後再攃2/3 茶匙鹽用力些按摩式使入味, 用4 枝鐵枝捶入, 擦多1/4 茶匙鹽在皮面, 等吹乾, 要1 小時 1 小時後, 抹去皮上鹽和水, 用一茶匙菜油薄掃豬皮,( 如第一次捶刺豬皮時, 皮面很實, 可以再捶刺很多孔) 才入焗爐. 170° c , 先熱 10 分, 放第4 層, 在爐最下層放一盆水, 焗1 小時. 1 小時後取出攤凍 20 分. 抹乾些皮, 又捶刺很多孔, 1/4 茶匙鹽放皮面, 又等1 小時攤凍. 又1 小時後, 抹去鹽和水, 又捶刺豬皮很多孔, 1/4 茶匙五香粉用手擦在肉部份按摩式使入味, 250°C 先熱15 分 焗爐, 放中層, 焗13 至15 分, 要留意補加水. ( 大家焗爐熱力不同, 焗的時間請注意) 13 分後取出, 1 湯匙蜜糖加入1 茶匙水拌勻後擦在肉的部份, 見皮沒有起泡的地方, 再捶刺很多孔, 放焗盆入焗爐再焗幾分後, 關火, 打開爐門15 分. 餘下燒肉笠日炒熱: 1 粒蒜頭切片 調味料: 1. 半茶匙糖 2. 1 湯匙生抽 (在片說2 湯匙是錯的) 請原諒 3. 3 湯匙水 pan 熱放1 湯匙油, 1 粒蒜頭切片加入炒香, 加入燒肉炒至熱加入調味料炒乾身些. Ingredients: 1. 800 gram pork belly= 28.22 oz 2. 1 tbsp vinegar 3. some salt 4. 2 tbsp Rum 5. some oil 6. 1/4 tsp 5 spices powder 7. 1 tbsp honey For frying: 1. some sliced galic 2. 1/2 tsp sugar 3. 1 tbsp soy sauce 4. 3 tbsp water

How to Make French Creamed Eggs

Give your eggs a twist and make French Creamed Eggs. Brought to you by the Chefs of Le Cordon Bleu. Visit Le Cordon Bleu at

Head Chef Jacky Chung cooks at Cuisine Cuisine inside the IFC Mall in Hong Kong. Read and see more at - only about the best restaurants in the world!

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