香蔥櫻花蝦蛋餅 on January 3, 2017 by kelly in Fusion滋味(創意菜色), 澳門力報專欄 ⋅ Leave a comment Facebook Twitter LinkedIn Facebook Twitter LinkedIn
椰香藍貝 on November 8, 2016 by kelly in 歐美美食, Fusion滋味(創意菜色), 澳門力報專欄 ⋅ Leave a comment Facebook Twitter LinkedIn 藍貝(藍青口)除了可以用忌廉白酒煮之外,用椰汁煮也很對味的,試試啊! Facebook Twitter LinkedIn
蟹柳泡芙 Puff with crab mayo on September 20, 2016 by kelly in Fusion滋味(創意菜色), 澳門力報專欄 ⋅ Leave a comment Facebook Twitter LinkedIn 忌廉泡芙就食得多,其實將泡芙做成咸點也非常好吃呢! Facebook Twitter LinkedIn
鮮檸魚露蒸三文魚 on September 6, 2016 by kelly in Fusion滋味(創意菜色), 澳門力報專欄 ⋅ Leave a comment Facebook Twitter LinkedIn Facebook Twitter LinkedIn
酸薑西檸斑球 Fried Grouper Fillets with pickled young gingers and lemon sauce on July 5, 2016 by kelly in Fusion滋味(創意菜色), 澳門力報專欄 ⋅ Leave a comment Facebook Twitter LinkedIn Facebook Twitter LinkedIn
芝麻棒棒雞伴青檸芥末蜜糖 Baked sesame seeds coated drumsticks with lime and honey mustard sauce on April 19, 2016 by kelly in Fusion滋味(創意菜色), 澳門力報專欄 ⋅ Leave a comment Facebook Twitter LinkedIn Facebook Twitter LinkedIn
吉列秋葵蝦卷 Okra and Shrimp Cutlet on March 22, 2016 by kelly in Fusion滋味(創意菜色), 澳門力報專欄 ⋅ Leave a comment Facebook Twitter LinkedIn Facebook Twitter LinkedIn
果醬蒜辣雞翼 on August 24, 2015 by kelly in Fusion滋味(創意菜色), 澳門力報專欄 ⋅ Leave a comment Facebook Twitter LinkedIn 誰説士多啤梨果醬只可以搽多士? 用來做buffalo wings的醬汁,甜甜酸酸超好味啊! Facebook Twitter LinkedIn
鮮茄蝦仁炒三色飯 on August 4, 2015 by kelly in 東南亞美食, Fusion滋味(創意菜色), 澳門力報專欄 ⋅ Leave a comment Facebook Twitter LinkedIn Facebook Twitter LinkedIn
九層塔魚露大蝦 Prawns in Thai Basil and Fish sauce on June 1, 2015 by kelly in 東南亞美食, Fusion滋味(創意菜色), 澳門力報專欄 ⋅ Leave a comment Facebook Twitter LinkedIn Facebook Twitter LinkedIn