As a Hongkonger living in Louisiana (where cajun seafood boil originates from) working as a chef, I would like to say a few things. First, you did a great job at this recipe but there are several things to improve on. You could add whole orange sliced in halves, which adds mild sweetness and unique orange peel flavor. Whole garlic and onion, sliced lengthwise and vertically corrispondingly is traditional. The addition of Old Bay is a northern US style recipe as they do not have as readily access to cajun seasoning, in the south we don't add that. Your recipe is also missing bay leaves which is essential for seafood boil. You missed out on having mushroom in your mix, it is a great addition as it provides umami to the base and also soaks up flavor. Whole shell on seafood is essential for the boil as it is the boiling of the shells that great a seafood stock. Crawfish is used in Louisiana crawfish boil as it is a big industry here and crawfish natively grows in swamps. Lastly, it is "cajun seasoning" not just cajun, cajun is the name for the group of people, like Italian seasoning and not just italian when used in this context.
I've had a lot of seafood boil but I think they're all meh, prefer traditional Cantonese way of seafood way more. These seafood bags are very one dimensional in flavour. Overrated junk imo that has been pushed to popularity but popularity doesn't = good food.
As a Hongkonger living in Louisiana (where cajun seafood boil originates from) working as a chef, I would like to say a few things. First, you did a great job at this recipe but there are several things to improve on. You could add whole orange sliced in halves, which adds mild sweetness and unique orange peel flavor. Whole garlic and onion, sliced lengthwise and vertically corrispondingly is traditional. The addition of Old Bay is a northern US style recipe as they do not have as readily access to cajun seasoning, in the south we don't add that. Your recipe is also missing bay leaves which is essential for seafood boil. You missed out on having mushroom in your mix, it is a great addition as it provides umami to the base and also soaks up flavor. Whole shell on seafood is essential for the boil as it is the boiling of the shells that great a seafood stock. Crawfish is used in Louisiana crawfish boil as it is a big industry here and crawfish natively grows in swamps. Lastly, it is "cajun seasoning" not just cajun, cajun is the name for the group of people, like Italian seasoning and not just italian when used in this context.
翻譯少少，有錯請指正。哩位朋友喺哩道菜式嘅發源地做廚師，佢讚馬田做得好好，不過有以下建議：
(1) 湯底可以加隻橙，對半切，畀返啲甜味同橙皮味
(2) 大蒜又係對半切，唔駛剝開一粒粒
(3) 洋蔥亦係對半切
(4) 美國南部傳統唔落 Old Bay，北部先至落
(5) 要落月桂葉，重要
(6) 落磨菇，增加鮮味同索汁
(7) 蝦要連殼
(8) 發源地傳統係用小龍蝦
(9) Cajun seasoning 唔可以單叫 Cajun，正如 Italian seasoning 唔可以單叫 Italian
push一下
Thanks for sharing
Martin has mentioned he is alleged to crawfish.
I've had a lot of seafood boil but I think they're all meh, prefer traditional Cantonese way of seafood way more. These seafood bags are very one dimensional in flavour. Overrated junk imo that has been pushed to popularity but popularity doesn't = good food.
鍾意睇街市環節，希望可以拍多啲😊
睇馬田嘅片一定唔可以肚餓，所以我選擇邊睇邊食宵夜~😁😁😁
那個剩湯應該可以重用配意粉
睇完之後，要立即做既唔係呢個手搖海鮮袋（但係想飲啲湯）😊
而係睇返晒之前嗰啲舊片先😂
因為冇睇過
要睇晒，相信要一大段時間😅，不過值得睇👍🏻👍🏻👍🏻
@@RYAN_TAM要喇！要追返先
下次叫伯母自己主持一個節目 教整嘢食🎉😂
可以煮一個伯母既版本😂
咁馬田會跌去食物鏈外圍, 低過薯仔
之後成條片都只係得格仔
哈哈！多謝你馬田，團年飯我家做此個海鮮袋….還在想此個餸會否已經過時呢，沒想到你最近找數….開心 🙏🏻🙏🏻
美食 從不過時😊
1. Cajun seasoning可以自己溝，啲料普通超市甚至街市都有，我經常用嚟醃豬扒同炒菜，只係擺到屋企一樽樽嘢好阻訂
2. 即管話我唔識食，龍蝦我都係比較中意食波士頓，又爽又甜又冇咁貴，澳洲有陣苦澀味我麻麻地
波士頓堅難食
呢個shake shake 海鮮袋，我2020年頭係美國食過後，成日都想自己整，終於等到你教😂
你記唔記得你個自動打邊爐機
4年前😂可能係台灣
西澳龍蝦(粉紅色)啲肉會𣺉少少
下次可以試吓南澳龍蝦(深紅色)
彈牙啲😜濃味啲～
凌晨吃這個會不會太豪華了😂😂
凌晨睇到呢條片嘅我表示肚餓了⋯⋯
係泰國食過， 係用桶裝， 再倒係檯面，我好鍾意😂
請問馬田，個膠袋係邊度買呀？
多謝 馬田大神的介紹😍😍
請問個透明袋在那裏買？？
我都想知🥹
搖搖海鮮袋能做成冰淇淋嗎
突然間好肚餓😂
知有這款美食。但家中愛侶不太喜好海鮮，故未曾品嚐過...
馬田又再次挑起了我的食慾
曾經都流行過既Shake Shake海鮮袋, 都係在餐廳食過一次, 覺得真係可以自己在家整, 👍✨多謝馬田終於試範整比大家睇！ 我都要自己試下整番次先😀
做完之後的湯是否可以飲或做上湯去煮其他菜？
😂講真，你成功令到UA-cam演算法又帶返啲人去睇你嘅片😂
係唔係真係教雞紮？？？我哋全家人都非常之鍾意食，每次飲茶必叫系列🙏🏼
等睇👍🏻👍🏻
舉腳贊成🎉
如果買唔到個透明膠袋，用屋企啲黑色垃圾袋代替得唔得？
一直都想自己整，遇正你上片只好的起心肝落街買料😂👍
有冇阿拉斯加長腳蟹😂😂
西澳龍蝦殺完 要襯新鮮煮唔係肉會好快變霉
可以用finger potatoes. 唔好切。
好奇想問個袋係邊買，用咩袋及放食物前點處理？
如果買唔到個透明膠袋，用屋企啲黑色垃圾袋得唔得？
@@MORTON__黑色垃圾袋擺野食⋯唔太好wo
用最大嘅密實袋應該都好過黑色膠袋吧
睇完條片覺得煲湯先係精華 個海鮮袋真係好似廚餘
有無食過vegas 或者 chino hills 既seafood pan roast....如果你可以復原個隻就正拉
酒樓拎貨點會同你買差唔多價😂
好吸引🤤睇到好想食呀！
澳洲龍蝦算係最好既選擇之一 個價都係差不多
再上只有本地龍蝦 但要識人同埋唔係成日有貨
個膠袋可以係邊買? THX
曾經喺酒店食過一次，超好食，勁鍾意。
但原來整既過程係咁複雜，都係出去食比較好d😆
5:57 咩叫做 "將檸檬擠哂落檸檬汁度先"?😂
自從你做孝順仔，食遊行，之後我就冇再睇食譜片，成功轉型👏🏻
今日早咗又可以直接睇
個袋係邊度買?？ＴＨＸ
阿拉斯加長腳蟹 （迴音）
馬田，下次你加少許橙汁去煮，會好味啲
Martin 兄： 唔好经常食，易患痛风症 😂😂😂
跟你做咗, 係好正!
澱粉含糖，配肉好好味，薯仔係澱粉
好早喎今日
個袋可以係邊買？
花甲不用吐沙嗎
龍蝦市價幾多？ 係超市見過$100隻
想知個透明袋邊到買？
咁，最貴係龍蝦，改用8O文左右的罐頭飽魚，省點.錢，再
改為用多幾種大蝦
湯改為日本蠏湯底，
你個薯仔係,焗薯
花曱改用凍肉舖白蜆
青口改為西人的熟.緑青口，
加埋假長蠏柳
咁就有平宜版本，窮人可吃，
另調味料，可向東南亞&印度店買
咁，應可，
解釋西人口味，吃d乜
好似仲有個Cajun粉。
咦。會員優先看😊
第一眼望，以為係厨餘
阿拉斯加長腳蟹呢
鬼老盆菜呀
食過這款海洋袋，一次已足夠。好認同馬田講～唔明啲洋人諗咩嘢
亞洲人食海鮮注重鮮甜，洋人愛食牛油香+調味料
@@maggiecheung229係呀！食海鮮我鍾意係屋企清蒸，先食到海鮮原味道。
返屋企整，加埋長腳蟹
好耐冇聽過呢個 呀😢😢😢😢片頭
想問下cajun粉係邊度買呀？
我喺屋邨屋苑百佳惠康都見過有
如果真係搵唔到
可以去city super or market place
多年前，在香港灣仔，1間專食這個餐，幾年前多倫多也流行過
今集落重本喎!!!
睇完好想整
個袋係多餘㗎喎，攞個鑊兜兜去環保好多啦
點解冇倒落張枱度食嘅環節嘅
用雪藏龍蝦尾做唔做到🤔
燈櫈......馬田仔仔出來了😂😂😂❤❤❤
內地有種撈汁海鮮，感覺都相似
Wow, very nice. Thanks
睇完呢條片先知原來要做咁多功夫，買料、處理食材、煮，事後清理，真係要食多啲補下
有冇人覺得好似拎住一袋廚餘
好正
佢地係咪無大鑊抄海鮮？
昨天買了1⃣️只要25O元官塘真平，下次去👀
5:34 5:37
行過一檔中間位置，會靚啲冇沙。
馬田終於記得個棉花雞
出面食成千蚊，自己整慳好多，搵日試吓❤
南澳好食好多，但依家唔太見有。
繼續海鮮主題
正呀
旺角街市240兩隻
好味🎉
呢集搵埋肥豪拍仲正😂
點解唔點醬食呢😂😂😂😂
一定好食過香港果個😍🙈
好hea 既料理喎😅
個牛油汁，倒入膠袋之前唔好煮到太熱，怕會熱溶個膠袋，食塑化劑
我印象係西雅圖食海鮮袋唔係用龍蝦，係用長腳蟹
有些期待伯母的食後感
洋人主食是醬汁
跟你整咗，朋友都話好味❤❤
軟殼龍蝦包呢
不知道你說的馬田弄過的是否一樣。但你可以搜尋 龍蝦包Lobster Roll，於2019年8月1日上載。
HI, Martin, nice
这个海鲜太鲜了🎉
我想整好耐, 但係要買兩罐香料, 以後都唔會有機會用嘅, 我又覺得唔想整😂😂😂 咁大盤一個人點食呀~我覺得你應該喺你個會員名單，求其抽一個幸運兒出嚟，幫你入鏡一齊食😂😂😂
Like 👍🏼
見到都好想食😋
個袋係咩袋😂？
同事收曬工半夜三更先黎整龍蝦🦞😂😂😂
西澳、南澳、波士頓三種龍蝦肉質都唔一樣
正