Thursday, July 31, 2008

Casa Victoria Fine Dining & Banquet 紫爵金宴

Casa Victoria Fine Dining & Banquet 紫爵金宴
Date: July 26, 2008 (Saturday)
Address: 8601 Warden Ave. (Hwy 7 & Warden)

it's our friends' wedding & we went to 紫爵金宴 Casa Victoria for wedding banquet.. it's our first time being there after their renovation.. similar to the other two restaurants under the same 集團 (i.e. 彩鳳台 & 名門金宴), the interior of the new 紫爵金宴 has a very sharp color, 「金碧輝煌」.. the outside is so "purple".. & the inside is "red" & "gold"..

friends like the food here as they said the food were served hot.. LG & i both like their Chicken (手淋脆皮雞)..

here's the menu..

金牌乳豬半隻 Roasted Half Suckling Pig

荔茸鳳尾蝦 Crispy Prawn Coasted w/ Mashed Taro

花菇瑤柱甫 Braised Whole Conpoy w/ Mushroom

鮮拆蟹肉金山勾翅 Braised Shark's Fin Soup w/ Fresh Crab Meat

翡翠海參日本網鮑甫 Braised Abalone from Japan w/ Sea Cucumber & Vegetable

手淋脆皮雞 Roasted Crispy Chicken

薑葱焗雙龍蝦 Stir Fried Lobsters w/ Ginger & Green Onion

清蒸青班 Steamed Fresh Fish w/ Soya Sauce

幸福炒飯 Seafood Fried Rice
雙喜伊麵 Braised E-Fu Noodle
百年好合 Red Bean Sweet Soup w/ Lotus Seed & Lily bulb
永結同心 Fancy Chinese Petite Fours

日式金菇炒豬頸肉蓋飯


我很喜歡吃金菇和豬頸肉.. 參考了 Miss Jubie's Blog 內的兩個食譜: 日式金菇炒豬頸肉蓋飯 & 日式薑汁豬頸肉蓋飯, 我決定自己也試一試..


日式金菇炒豬頸肉蓋飯 (份量2人)
(食譜來源: Miss Jubie's Blog)

材料: 急凍豬頸肉片 1 pack、金菇 1 pack、日本壽司米 1.5嘜 (煲成飯)、白芝麻適量、七味粉適量、鹽適量、黑胡椒粒適量

醃料: 料理酒 2茶匙、味醂 2茶匙、醬油 1茶匙
調味料: 料理酒 2湯匙、 味醂 1湯匙、醬油 1湯匙、砂糖 1/2湯匙

做法:
1. 將豬頸肉切成肉片洗淨,抹乾; 用料理酒,味醂,醬油醃一陣,備用。
2. 將金菇切去尾段,洗淨,分成小束,備用。
3. 燒熱油鑊,加油,用大火將豬頸肉片炒至金黃色; 將豬頸肉片推至鑊另一邊,下金菇炒至熟透。
4. 將調味料攪勻,加入鑊內,將豬頸肉片及金菇兜勻,煮至汁收乾。
5. 碗中預先鋪好白飯,將豬頸肉片炒金菇放上飯面,灑上七味粉及芝麻,完成。

Tuesday, July 29, 2008

Monday, July 28, 2008

Clean Up the World

how many papers have you printed out daily?



Advertising Agency: DDB, Sydney
Executive Creative Director: Matt Eastwood
Creatives: Ant Simmons, Alex Wadelton
Designers: Jay Young, Ant Simmons, Alex Wadelton
Group Account Director: Kate O’Brien
Digital Art Director: Christof Ulbrich

Sunday, July 27, 2008

Queen's Grill Room (Revisit)

Queen's Grill Room (Closed!)
Date: July 19, 2008 (Saturday)
Address: 328 Highway 7 East, Unit B1/B2, Richmond Hill (Hwy 7 & Bayview)
Phone: (905) 370-2131

we went there for dinner again on a weekend with Z&A..
LG wanna tried their steak this time.. so we ordered two Dinner Sets + two other main courses, & some appetizers.. but the set looked very different from our last visit..

first came the salad.. LG ordered Caesar salad (same as last time) but all he got was some greens with a sauce on the side (left pic).. completely different from last time.. & the salad on the right was with Italian dressing..

(left) Dill Marinated Fresh Pacific Salmon & Organic Spring Mixed
(right) Baked Escargot cafe de Paris on Mashed Potato

(left) Pan Seared Froi Gras
..it's just so-so..
(right) Duck A'la Orange.. Braised Duck with Orange & Cointreau
..it was not bad..

(left) Surf & Turf with Garlic Red Wine Reduction Roasted Honey Sweet Potatoes & Seasonal Vegetables
..LG asked for Medium Rare.. but he found his steak was too "burned" on the outside.. (表面很「燶」).. he said it tasted bitter & so he asked for a change..
(right) Stirred Fried Sea Scallops & Prawn with Linguini in Light Cream

cakes..


we were guessing that they have a different chef on weekends.. that's y the food were not as good as on weekdays..

Saturday, July 26, 2008

泰式豬頸肉


泰式豬頸肉
(食譜來源: vyvy blog)

LG 十分喜歡那汁料呀!!


材料:豬頸肉一塊、蜜糖約2-3茶匙
醃料:蒜蓉2茶匙、海鹽少少、胡椒粉少少、糖約1茶匙、魚露約2湯匙、黑胡椒粉適量
汁料:蒜蓉2茶匙、魚露約3湯匙、青檸約一個(榨汁)、糖3-4茶匙、指天椒1-2隻(切粒)、芫茜適量

做法:
1. 先將豬頸肉洗淨, 抹乾, 用叉在豬頸肉上篤小孔, 加入醃料拌勻醃約最少1小時備用。
2. 預熱焗爐180度。
3. 燒熱少許油, 下豬頸肉以慢火略煎至表面金黃色, 放入已預熱的焗爐內焗約10分鐘, 取出再反轉焗10分鐘, 取出再兩面搽上蜜糖焗約5分鐘, 取出斜切成片。 拌以汁料同吃。
(每個焗爐的watt數都唔同,可自行再調較)

參照vyvy網主的圖片, 我相信這做法是為厚件豬頸肉而定的。 但我只買到薄豬頸肉片, 所以我縮短了焗豬頸肉的時間。

Wednesday, July 23, 2008

日式照燒雞


日式照燒雞
(食譜來源:vyvy blog)

材料:雞扒2塊
醃料:豉油約2-3湯匙、薑汁約3湯匙、味醂約3湯匙、糖約2茶匙、日本麻油約1湯匙

Note: i used 2 packs of Boneless Chicken Thighs (~0.78 kg) instead.. & since i couldn't find 薑汁 at home, i decided to drop that ingredient..
做法:
1. 雞扒洗淨,吸乾水份,加入醃料醃好。 (醃得越耐越好啦!)
2. 醃好後,將雞扒煎至熟 。(不要倒下醃料的汁液)
3. 煎好後,將醃料的汁液倒入雞扒中,煮至略為收汁便可上碟。

Tuesday, July 22, 2008

Coca-Cola: The Unhuggables - Euro 2008



Advertising Agency: Santo, Buenos Aires
General Creative Directors: Maximiliano Anselmo, Sebastián Wilhelm
Creative Director: Pablo Minces
Agency Producer: Abigail Harding

Sunday, July 20, 2008

傷城 Confession of Pain


Title: 傷城 (Confession of Pain)
Cast: 梁朝偉, 金城武, 舒淇, 徐靜蕾
Directed by: 劉偉強, 麥兆輝
Writers: 莊文強, 麥兆輝
Release Date: December 2, 2006
Genre: Drama

(剛把一大批還未開封的 DVD 拿出來.. 才發現原來自己在這幾年來買了很多電影 DVD,但一直沒有時間看..)

這是一個傷感的故事..
看完後心情一直很沉重..

故事是在 2003 年的平安夜,由兇殺組總督察劉正熙(梁朝偉飾)與探員丘建邦(金城武飾)拘捕了一個連環姦殺犯開始。丘建邦因在聖誕日發現女友 Rachel 自殺,他轉行當私家偵探並變成了酒鬼。丘建邦最好的朋友,劉正熙謀殺了他太太周淑珍(徐靜蕾飾)的父親。劉正熙刻意留下每一個證據,將罪名加在兩名無業遊民陳偉強和黃明身上。當劉正熙以為一切皆在他的計算之中時,他太太周淑珍竟因為一個理由而對這案件產生懷疑,並請丘建邦為她偵查。


很多人把這部戲《無間道》比較,但我認為應該獨立地看它。
這是一齣劇情片,講人內心的哀傷、痛苦、掙扎和仇恨。

梁朝偉所飾演冷靜清醒的劉正熙,與金城武飾演醉酒的丘健邦,好像成了一個對比。兩個人都背負著傷痛的過去,但卻選擇了不同的方式去面對。

非常欣賞梁朝偉的演出,他很少扮演壞人的角色,但我覺得他演繹得很好。 梁朝偉的角色十分陰沈,尤其是當他帶上那副眼鏡時,更份外顯得深藏不露。而有一場是我很喜歡的,就是當丘建邦告訴劉正熙,他太太並不是周元勝的親生女時,劉正熙那時的反應。正因為周元勝殺了他的家人,所以他佈局殺害自己的太太(即周元勝的女兒)來報仇,但原來一切都出乎他意料之外。梁朝偉的演繹真的很出神入化,從他的表情可以感受到他內心的矛盾、後悔。

另外有某些佈局/鋪排是很出色的.. 例如劉正熙是陳偉強的秘密,竟然是寫在他小學比賽中贏得冠軍的乒乓球拍上,他二十多年來一直把它留在身邊,但正因為這乒乓球拍,令丘建邦再回澳門追查真相,繼而發現澳門餐廳真正的「劉正熙」部長。結局亦處理得很出色。

《傷城》原來是叫《雙城》,城又不是城市那個城,而是城府那個城,經過莊文強及麥兆輝寫了六稿之後,變成了現在這個故事。


《傷城》-- 是寫一個在「傷心的城市」內所發生的故事, 香港人的悲情故事..
你會怎樣面對傷痛呢?

P.S. 很喜歡電影主題曲.. 覺得它十分配合這電影的氣氛..
由何韻詩主唱的「傷城秘密」..

Saturday, July 19, 2008

宮保雞丁扒鮮奶 Kung Pao Chicken with Egg White Milk

由於我現在的工作 (時間) 較以前 flexible, 我終於可以嘗試煮飯仔啦!
我早前託媽咪在香港幫我買了一本書叫「蔡師奶廚房」, 在內找到一些很有趣的食譜..
例如這一道菜.. (LG 很喜歡吃呀!)


宮保雞丁扒鮮奶 (份量2-3人)
(食譜來源: 蔡師奶廚房)

材料:雞扒 1塊 (去皮),青燈籠椒 1/2個,大辣椒乾 6條,熟花生粒 1湯匙,蒜茸 1茶匙,蛋白 6隻,鮮奶 1/3杯


醃料:生抽 1湯匙,紹興酒 1/2茶匙,粟粉 1湯匙





調味料 A:生抽 2湯匙,老抽、浙醋各 1茶匙,豆瓣醬、糖各 2茶匙,麻油、胡椒粉各少許,紹興酒少許,粟粉 1茶匙,水 3湯匙
調味料 B:鹽 1/2茶匙,雞粉 1/4茶匙,粟粉 1湯匙,麻油、胡椒粉各少許

做法:
1. 雞扒洗淨,印乾水份,切丁,加入醃料醃30分鐘; 辣椒乾切半,青燈籠椒切角。
2. 醃好之雞丁,以中火用半煎炸方式煮至 8成熟,盛起瀝油。
3. 蛋白加入鮮奶及調味料 B拌勻; 燒熱油鑊,倒入蛋白漿,以中慢火輕堆至凝固,盛碟上。
4. 燒熱油,下辣椒乾及蒜茸爆香,加入雞丁及燈籠椒,灒酒,下調味料 A,快炒至收汁,離火,灑下花生粒炒勻,放於蛋白上即成。

1st attempt (on July 10, 2008)..

2nd attempt (couple days later)..

Tuesday, July 15, 2008

Tsukiji Sushi Village 築地 (Revisit)

Tsukiji Sushi Village 築地
Date: May 30, 2008 (Friday)
Address: 58-60 Main Street North, Markham (Hwy 7 & Markham Road)
Phone: (905) 201-6288

another enjoyable dinner..

Angus Beef Sashimi

Fresh Kumomoto


Lobster Sashimi

Sashimi Boat

Pineapple Tuna Roll

Chopped Toro Handrolls

Grilled Salmon Belly