The Wine Boutique

NKP Food Supplies Company Limited & World Class Company Limited, Friday 18 November 2008 The Steak House Pub & Restaurant By Le Crystal
Australia : Sparkling Wine
Cockatoo Ridge Sparkling Brut N.V.

Australia :
Tree Line Chardonnay
Tree Line Cabernet Merlot
Tree Line Shiraz Cabernet
Normans Encounter Bay Shiraz

Chile:
Alicanto Chardonnay
Alicanto Cabernet Sauvignon

California:
King Fish Chardonnay
King Fish Cabernet Sauvignon
Coastal Ridge Cabernet Sauvignon

France:
Yvou Mau Colombard Chardonnay
Hob Nob Chardonnay
Yvou Mau Merlot
Hob Nob Shiraz

http://www.openchiangmai.com/Le_Crystal_Restaurant_73.htm

Duration : 0:1:37

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Technorati Tags: alicanto, Australia, california, chardonnay, chiangmai, chile, fish, France, house, king, steak, wine

One of my favorite Iron & Wine songs. Check out the lyrics.

“take me again,” she said, thinking of him
“to the pond with the swans and the swimming”
far from his room the familiar perfume
how it felt to her when she was naked
lessons she learned when her memory slurs
as they marvel with love at the sunset
walking away at the dark end of day
she will measure and break like a habit
oh how the rain sounds as light as a lovers word
and now and again shes afraid when the sun returns

“take me again,” she said, thinking of him
“i dont care for this careful behavior”
a brush through her hair, children kissing upstairs
keeps her up with her want for her savior
the sun on the sand, on her knees and her hands
as she begs for her fish from the water
but turn them away, shes a whip and a slave
given time she may find something better
oh how the rain sounds as loud as a lovers words
and now and again shes afraid when the sun returns

Duration : 0:3:2

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Technorati Tags: acoustic, and, COVER, Indie, iron, Justin, Swans, Swimming, the, Whatley, wine

I will give you the extent of my wine knowledge: white wine goes with white meats, red wine goes with red meats.
So I’m going to a friend’s house for dinner tonight and she’s having fish. I want to bring a bottle of wine, what should I get?
I don’t want to spend a whole lot for one bottle of wine, so something that’s not too expensive, but still good. Thanks!

While generally white with fish red with meat still is ok it really depends on how the fish is cooked….heavier sauces require heavier wines .These days some wine makers are making heavier white wines then red so the best thing to do would be find out how the fish is being prepared and then go to your nearest store and they should be able to match it

if in doubt you could just pick up a nice bottle of white and it will be fine Chardonnay or chenin blanc would be fine

To view the next video in this series click: http://www.monkeysee.com/play/1620

Duration : 0:1:55

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Ching He Huang/Chinese Food Made Easy/Seafood She creates an array of Chinese seafood dishes Steamed sea bass in hot beer and ginger lime sauce
Ingredients
For the sea bass
2.5cm/1in piece fresh root ginger, peeled and cut into long thin strips (juilienne)
1 spring onion, sliced into long strips
1 whole wild sea bass (about 550g/1¼lb), de-scaled, gutted, cleaned and skin scored several times with a sharp knife
1 tbsp Shaoxing rice wine or dry sherry
For the hot ginger lime and beer sauce
2 tbsp groundnut oil
1 tbsp freshly grated root ginger
1 lime, zest only
1 tbsp Shaoxing rice wine or dry sherry
330ml/11½fl oz Chinese beer or other light beer
2 tbsp light soy sauce
1 spring onion, sliced into long strips (juilienne)
1 large handful fresh coriander, roughly chopped
steamed wild basmati rice, to serve

Method
1. For the sea bass, sprinkle half of the ginger and spring onion strips across the fish, or tuck some into the scores made in the skin. Place the remaining ginger and spring onion into the fish cavity.
2. Transfer the fish to a heatproof plate or dish and pour the rice wine over. Place the plate into a large bamboo steamer and cover. Place the bamboo steamer on top of a pan of boiling water (making sure the water does not touch the base of the steamer). Steam the fish for 8-10 minutes (depending on the size of the fish), or until the fish is cooked through (the flesh should flake easily when poked with chopsticks). Turn off the heat and leave the fish in the steamer to rest.
3. For the sauce, heat a wok until smoking and add the oil. Add the grated ginger, stir-frying for a few seconds. Stir in the lime zest, followed by the beer and soy sauce. As soon as the liquid comes to the boil, add the spring onions and coriander, then remove from the heat.
4. To serve, carefully remove the plate of fish from the bamboo steamer, pour the sauce over the fish and serve immediately with steamed wild basmati rice.

Duration : 0:6:32

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Technorati Tags: Ẩm, bass, be, beauty, beer, Chinese, Chinesische, Ching, chinoise, chińska, cinese, Cucina, cuisine, dish, drink, Easy/Seafood, england, Fitness, food, Ginger, gordon, He, hot, Huang/Chinese, Jamie, keuken, Kinesiska, kitchen, köket, Küche, Kuchnia, Lab, lawson, lime, london, Made, neihu, nigella, Oliver, Quốc, ramsay, Sauce, Sea, steamed, Sweet, taipei, taiwan, Taiwanese, thực, ting, tings, Trung, wokstar, Китайска, кухня, 中國菜, 中華料理, 內湖, 台北市, 台湾菜, 台灣品牌, 學學, 文創志業, 秦朝, 중화요리

To view the next video in this series click: http://www.monkeysee.com/play/1614

Duration : 0:2:10

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Ching He Huang/Chinese Food Made Easy/Seafood/Chinese style fish & chips
Ching makes Chinese-style fish and chips with roast sweet potato chilli chips and Gong bao haddock goujons
Ingredients
For the haddock goujons
1 tbsp Shaoxing rice wine or dry sherry
1 tbsp peeled and grated fresh root ginger
1 small spring onion, finely chopped
340g/12oz haddock fillets, cut into strips
1 tbsp crushed dried chillies
1 tsp sea salt
1 tsp white pepper
100g/3½oz dry breadcrumbs
100g/3½oz plain flour
2 free-range eggs, beaten
groundnut oil, for deep-frying
For the gong bao sauce
2 tbsp lemon juice
2 tbsp hoisin sauce
1 tbsp dark soy sauce
1 tsp crushed dried chilli flakes
1 tbsp cornflour, mixed with 2 tbsp cold water, to thicken
To serve
roasted sweet potato chips

Method
1. For the haddock goujons, mix the Shaoxing rice wine, grated ginger and chopped spring onion together in a shallow bowl and add the fish strips. Cover with cling film and leave to marinate in the fridge for 20 minutes.
2. Mix the dried chillies, sea salt and white pepper together with the breadcrumbs in a bowl, then tip onto a plate or tray. Dip the marinated strips of fish into the flour, then into the beaten egg, then roll in the seasoned breadcrumb mixture. Pat lightly to secure the breadcrumbs to the fish, then shake off any excess. Repeat with all of the fish strips.
3. Quarter-fill a wok with groundnut oil and heat until a small cube of bread dropped in sizzles and turns golden-brown in 15 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Add the fish goujons in small batches and deep-fry for 2-3 minutes, or until golden-brown, then remove with a slotted spoon and drain on kitchen paper. Repeat with the remaining fish goujons.
4. For the gong bao sauce, heat all of the sauce ingredients together in a small saucepan, and, if necessary, thicken with the cornflour and water mixture. Remove from the heat and transfer to a small bowl or ramekin for dipping.
5. To serve, pile the fish goujons onto a serving plate and place the bowl of gong bao sauce on the side. Serve immediately with roast sweet potato wedges

Duration : 0:6:56

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Technorati Tags: Ẩm, bao, be, beauty, chilli, Chinese, Chinese-style, Chinesische, Ching, chinoise, chińska, chips, cinese, Cucina, cuisine, dish, drink, Easy/Seafood, england, fish, Fitness, food, Gong, gordon, goujons, haddock, He, health, Huang/Chinese, Jamie, keuken, Kinesiska, kitchen, köket, Küche, Kuchnia, lawson, london, Made, neihu, nigella, Oliver, potato, Quốc, ramsay, Roast, Sweet, taipei, taiwan, Taiwanese, thực, ting, tings, Trung, wokstar, Китайска, кухня, 中國菜, 中華料理, 內湖, 台北市, 台湾菜, 중화요리

An Ominous look at the World of Fish.

Duration : 0:0:47

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Technorati Tags: beer, Eggs, Fatigue, film, fish, Guile, short, wine, Worthlessness

We just in our relax time, last Sunday went to a lake in the middle of Shenzhen, in front of HuangGang border, and Caught a nice 7.5 Pounds Tilapia and we thought the whole work including the cooking deserve this video. We try to follow one great chef in Youtube , chef John from foodwishes.com giving our own Chinese style to the recipe.
Thank you for Watching.

TAGS:Tilapia Fillet Fishing China Lakes Shenzhen DGC OuchTakes foodwishes Garlic Ginger Rice Wine Sugar Basil Steam Smoked Steamed Fish Steaming

Duration : 0:10:0

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Technorati Tags: Basil, China, DGC, Fillet, fish, fishing, foodwishes, garlic, Ginger, Lakes, OuchTakes, Rice, Shenzhen, smoked, Steam, steamed, Steaming, Sugar, Tilapia, wine

To view the next video in this series click: http://www.monkeysee.com/play/1615

Duration : 0:2:13

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Technorati Tags: bacon, bbq, charcoal, cooking, Fire, fish, gas, grill, grilling, how, outdoor, Outdoors, Oysters, Salmon, scallops, seafood, Shrimp, steak, summer, to, tuna, vegetables, wine