材料:
西冷牛扒、磨菇、蒜蓉、黑胡椒、鹽、糖、蒜蓉莞茜粉、雞湯
Sunday, November 14, 2010
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Born and raised in the "Food Paradise" - Hong Kong. Bonnie, not only finds herself enjoy eating but also cooking. She started learning how to cook from her lovingly mother since she was little by helping in kitchen. Bonnie likes reading, trying different recipes, and creating her own by never stops experimenting with substitutions, different flavors and textures. She believes the creation of fine dishes takes art, science, love, and a little magic.
Bon Appétit
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2010
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November
(13)
- 海南雞脾 Hoi Nam Chicken Leg
- 蕃茄汁滑蛋 Scrambled Eggs with Tomato Sauce
- 雞肉煙肉粒釀蘑菇 Stuffed Mushrooms with Ground Chicken and...
- 豉油皇雞脾 Soy Sauce Chicken Leg
- 魚香茄子 Eggplants with Ground Pork
- 冰糖川貝燉雪梨 Pear with Herbal Fritillary Bulb
- 意大利軟芝士釀梳打餅 Mascarpone Custard Cheese Ball on Salti...
- 蒜蓉磨菇西冷牛柳粒 Sirloin Steak Cube with Mushrooms in Gar...
- 棉花雞 Steamed Bean Curd Chicken and Fish Maw Rolls
- 意大利瓜炒洋蔥雞柳 Stir-fried Yellow Squash with Chicken an...
- 魚蛋米 Fish Balls with Vermicelli Noodles
- 三文魚蛋白奄烈配麥包多士 Smoked Salmon Egg White Omelette with...
- 蘿白獅子狗卷關東煮配 soba 麵 おでん
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November
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