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Latest #seafood Posts

  • (@oneginbilbo) Instagram Profile @oneginbilbo
  • Karlo's Restaurante Marisquería
  • La imagen exterior de la marisquería Karlo's (📍Iturribide Kalea, 118) y la decoración interior no son fiel reflejo de lo que puedes esperar de sus fogones
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    Clásica marisquería de Santutxu, considerada una de las mejores de Bilbo, por su producto de primerísima calidad y el trato por parte de los camareros. ¡Nos encantan estos restaurantes con tanto encanto por los que no pasan los años!
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    Nosotras escogimos el menú número 4 que incluía jamón ibérico, lomo ibérico, espárragos, pimientos de piquillo, nécoras, langostinos, gambas, gambones, almejas, cigalas y un bogavante. Todo acompañado de un buen vino rosado. La bebida y el postre también entran en el menú.
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    ¡Reservad con antelación que está siempre a rebosar!
  • La imagen exterior de la marisquería Karlo's (📍Iturribide  Kalea, 118) y la decoración interior no son fiel reflejo de lo que puedes esperar de sus fogones
.
.
.
Clásica marisquería de Santutxu, considerada una de las mejores de Bilbo, por su producto de primerísima calidad y el trato por parte de los camareros. ¡Nos encantan estos restaurantes con tanto encanto por los que no pasan los años!
.
.
.
Nosotras escogimos el menú número 4 que incluía jamón ibérico, lomo ibérico, espárragos, pimientos de piquillo, nécoras, langostinos, gambas, gambones, almejas, cigalas y un bogavante. Todo acompañado de un buen vino rosado. La bebida y el postre también entran en el menú.
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¡Reservad con antelación que está siempre a rebosar!
  •  184  7 14 October, 2018
  • (@resepi_ala_kampung) Instagram Profile @resepi_ala_kampung
  • Nak lagi resepi? Follow @resepi_ala_kampung
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    Udang Goreng Nestum 😋😋 Bahan-bahannya: • 1 kg udang basah (saiz sederhana besar)
    • 3 ulas bawang putih
    • 10 tangkai cili padi
    • 2 tangkai daun kari
    • 1/2 cawan susu cair
    • 4 sudu besar mentega
    • 2 sudu besar tepung beras
    • 1/2 cawan nestum
    • Garam dan serbuk lada sulah
    • Minyak untuk menggoreng
    • 3 biji telur

    Cara Penyediaannya:

    1. Gaul udang dengan garam dan lada sulah. Kemudian goreng setengah masak. Angkat dan toskan minyaknya.
    2. Sementara itu, pukul telur, mentega, susu cair dan tepung beras. Ketepikan.
    3. Panaskan minyak dan tumiskan bawang putih bersama daun kari hingga garing. Kemudian masukkan udang. Sebatikan sehingga udang masak.
    4. Tuangkan adunan yang dipukul tadi. Gaul rata. Akhir sekali taburkan nestum. Sedia untuk dihidang.

    Selamat mencuba resepi udang goreng nestum ini. Sangat enak untuk dinikmati sekeluarga.

    Kredit : Puan Rozana
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    LIKE & SHARE
    FOLLOW INSTAGRAM
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    www.instagram.com/resepi_ala_kampung/
    www.instagram.com/resepi_ala_kampung/
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    Berminat viralkan perniagaan di instagram kami? Boleh DM kami
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    #instaselfie #sedap #makanan #ibu #terbaik #viral #resepi #resepimudah #seafood #delicious #delish #instagood #instashare #cooking #malaysia #western #foodporn #masak #minuman #cuisine #instagood #instaseleb #mahn #viralmalaysia #omnomnom #breakfast #resepi_ala_kampung
  • Nak lagi resepi? Follow @resepi_ala_kampung
.
Udang Goreng Nestum 😋😋 Bahan-bahannya: • 1 kg udang basah (saiz sederhana besar)
• 3 ulas bawang putih
• 10 tangkai cili padi
• 2 tangkai daun kari
• 1/2 cawan susu cair
• 4 sudu besar mentega
• 2 sudu besar tepung beras
• 1/2 cawan nestum
• Garam dan serbuk lada sulah
• Minyak untuk menggoreng
• 3 biji telur

Cara Penyediaannya:

1. Gaul udang dengan garam dan lada sulah. Kemudian goreng setengah masak. Angkat dan toskan minyaknya.
2. Sementara itu, pukul telur, mentega, susu cair dan tepung beras. Ketepikan.
3. Panaskan minyak dan tumiskan bawang putih bersama daun kari hingga garing. Kemudian masukkan udang. Sebatikan sehingga udang masak.
4. Tuangkan adunan yang dipukul tadi. Gaul rata. Akhir sekali taburkan nestum. Sedia untuk dihidang.

Selamat mencuba resepi udang goreng nestum ini. Sangat enak untuk dinikmati sekeluarga.

Kredit : Puan Rozana
.
LIKE & SHARE
FOLLOW INSTAGRAM
.
www.instagram.com/resepi_ala_kampung/
www.instagram.com/resepi_ala_kampung/
.
Berminat viralkan perniagaan di instagram kami? Boleh DM kami
.
#instaselfie #sedap #makanan #ibu #terbaik #viral #resepi #resepimudah #seafood #delicious #delish #instagood #instashare #cooking #malaysia #western #foodporn #masak #minuman #cuisine #instagood #instaseleb #mahn #viralmalaysia #omnomnom #breakfast #resepi_ala_kampung
  •  20  0 2 minutes ago
  • (@foodtravelife) Instagram Profile @foodtravelife
  • Double Beef🍔& Cheese🧀🧀So Tender😚 Juicy👍and Super Cheesy🧀🔥✌
  • Double Beef🍔& Cheese🧀🧀So Tender😚 Juicy👍and Super Cheesy🧀🔥✌
  •  630  32 18 November, 2018
  • (@marinersofhammond) Instagram Profile @marinersofhammond
  • Happy Monday! We are open for lunch, but we are closing at 5 pm today for our employee Christmas party 🎄 Normal hours resume tomorrow!
  • Happy Monday! We are open for lunch, but we are closing at 5 pm today for our employee Christmas party 🎄 Normal hours resume tomorrow!
  •  2  1 4 minutes ago
  • (@redlippedglutton) Instagram Profile @redlippedglutton
  • England
  • Squid ink & tartufo nero socca
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    And then my besan pancakes got totally upgraded, courtesy of a pot of squid ink I got from @alchemyfinefoods , which I now declare as the most dangerous place in Brighton for me. Poking around their shelves and being seduced by their array of delights is my new favourite pasttime that makes me tether precariously on the edge of domesticity. .
    Recipe:
    1. Toast 4tbsp chickpea flour
    2. Cure mixture overnight with 5tbsp water, black truffles, squid ink and sea salt.
    3. Smear hot pan with Bertolli. Fry up socca.
    4. Anoint with smoked olive oil and garlic micro sprouts
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    Also created a smoked mackerel and nori paté. With ikan bills, smoked garlic and sun-dried tomato.
  • Squid ink & tartufo nero socca
.
And then my besan pancakes got totally upgraded, courtesy of a pot of squid ink I got from @alchemyfinefoods , which I now declare as the most dangerous place in Brighton for me. Poking around their shelves and being seduced by their array of delights is my new favourite pasttime that makes me tether precariously on the edge of domesticity. .
Recipe:
1. Toast 4tbsp chickpea flour
2. Cure mixture overnight with 5tbsp water, black truffles, squid ink and sea salt.
3. Smear hot pan with Bertolli. Fry up socca.
4. Anoint with smoked olive oil and garlic micro sprouts
.
Also created a smoked mackerel and nori paté. With ikan bills, smoked garlic and sun-dried tomato.
  •  4  1 7 minutes ago
  • (@redlippedglutton) Instagram Profile @redlippedglutton
  • Coya
  • “Langostino tigre” were the words that leapt out at me. It’s so William Blake “Tigre, Tigre, brûlant brillant” (the rest of the poem, I don’t know how to recite in Spanish.). Ooh, Josper grilled! I’ve never had anything done that way before— it’s a cool hybrid grill-cum-oven that totally seals in the juices apparently. And I thought, heck. Okay. We gotta try that. Then the biggest prawn gets served in front of us. And, I come from Singapore. I’ve had hugeassed prawns to own the asses of all other hugeassed prawns. My eyes widen in delight. The meat itself is tender, and with hints of crayfish. And that beautiful chilli salsa. But what really got to me was the prawn head. Immediately, I grabbed it. Singaporean, right? We suck our prawn heads. But I wasn’t gonna look so rude in Mayfair, right on the same street as The Ritz and The Wolseley. And slowly I started to coax out all the prawn head juice. Oh my god. Oh my god. Oh my god. And I started to phantasise about what I could do with all these prawn heads altogether. Imagine what kinda prawn mee broth I could brew, slowly layered with dried scallop and haebee. And perhaps some mussel shells. And what this would taste like Josper grilled on a Himalayan salt block. Honestly, if you don’t dissect food flavours with as much glee as I do, you don’t want to know what’s going on in my head when I eat. That’s probably the reason why I’m smiling so hard until my cheeks ache, then I tell myself “I’m just working my cheekbones out”. Libra Rising, right?
  • “Langostino tigre” were the words that leapt out at me. It’s so William Blake “Tigre, Tigre, brûlant brillant” (the rest of the poem, I don’t know how to recite in Spanish.). Ooh, Josper grilled! I’ve never had anything done that way before— it’s a cool hybrid grill-cum-oven that totally seals in the juices apparently. And I thought, heck. Okay. We gotta try that. Then the biggest prawn gets served in front of us. And, I come from Singapore. I’ve had hugeassed prawns to own the asses of all other hugeassed prawns. My eyes widen in delight. The meat itself is tender, and with hints of crayfish. And that beautiful chilli salsa. But what really got to me was the prawn head. Immediately, I grabbed it. Singaporean, right? We suck our prawn heads. But I wasn’t gonna look so rude in Mayfair, right on the same street as The Ritz and The Wolseley. And slowly I started to coax out all the prawn head juice. Oh my god. Oh my god. Oh my god. And I started to phantasise about what I could do with all these prawn heads altogether. Imagine what kinda prawn mee broth I could brew, slowly layered with dried scallop and haebee. And perhaps some mussel shells. And what this would taste like Josper grilled on a Himalayan salt block. Honestly, if you don’t dissect food flavours with as much glee as I do, you don’t want to know what’s going on in my head when I eat. That’s probably the reason why I’m smiling so hard until my cheeks ache, then I tell myself “I’m just working my cheekbones out”. Libra Rising, right?
  •  7  1 8 minutes ago