作者剛漏夜坐船往隔離島收取新工具，待作者試驗及熟習後就會分享給大家。
Just went to nearby island and picked up new little euipment this evening. I will try it first and hope can share more new receipes for you as soon as I can.
先來預告，這工具可能對於很多家長來說是一件好工具，又少買一、二款現成及罐頭肉類，不用食亞硝酸鹽及味噌劑吧。
First of all, this little equipment should be good for parents who wants to let children eat more healthy instead of eating canned or instant meats.
之前作者自創的乾魷魚鬚小食 (http://mykitchen.jessieshare.com/?p=1352)，給一位叫肥丁手工坊的blogger抄襲，並拍成影片放在不同的飲食groups及社交網絡，但問題是她抄襲後並沒有尊重別人的原創，沒有指回出處，在此希望大家小心此blogger, 抄了別人的東西當作自己的，本人在她的posts中留言，希望他/她尊重別人，但她卻刪除了我的留言及block了我，所以希望大家留意，不要再follow這個blogger。
The recipe of Japanese Dried Squid snack ( (http://mykitchen.jessieshare.com/?p=1352) I have created by myself that was copied by another blogger called BeanPanda. Unofortunately, this blogger copied my recipe and made a short video, then posted to most of the famous social media and some of the foodie groups, but the point is this blogger didn’t directed her recipe to original post that she copied, although I have commented to her page, but my comment had been deleted and she also blocked me on her page, so I hope that readers who can read this post, don’t follow this blogger again, Thank you so much for your notice.
[update on 4月24日] 開心了，經過2日的不停留言，終於credit返我的link, 對我有個交代吧
[updated on 04 Apr] Finally, the blogger credited my original link, it’s fair deal for me.
這個菜應該不用介紹吧，在世界各地有印度餐廳的地方也會有這道菜，很多人接觸的第一道印度菜就是這個。
If you went to Indian restaurant before, you must knew this dish, you can find this in any Indian restaurants around the world, this is the first dish you will eat at the first time.
除了炸物外，其實印度菜也很健康，全部也是香料及香草來煮成的，而每個菜式當中包含十多種香料，對健康有很大的幫助。
Although, there so many deep fried foods in Indian, but for main cooking dishes, Indian cuisine is practically a healthy diet, because for every dishes, they are mixed with various type of spicies and herbs, it’s really good for health.
這道菜先要做一個其中需要的混合香料 (Garam masala)，可以做多一些，那麼不用每次做，因為要十多種香料來混。此外，由於印度人每個家庭也會有自家口味，所以這個只是本人的口味，當讀者了解不同的香料後，可自行調配不同的口味吧。還有，印度人一般也沒有份量，所以請自行判斷味道。但如果讀者在相熟的香料店找到現成的也可以的。
First of all, you have to blend Garam masala which is one of the ingredients for this dish, you can make a little bit more for storage。Since there are different taste for every family, so this is just my taste of garam masala, you can try to mix yours when you understand indian spices. Also, there’s no measurement for every spices and herbs, therefore, please try taste yourself. But if you can find this instant mixed spices at your spices store, you can buy too.
芫茜籽 (Coriander seeds)
綠豆蒄 (Green Cardamom)
黑豆蒄/草果 (Black Cardamom)
小茴香 (Cumin seeds)
大茴香 (Fennel seeds)
桂皮 (Cinnamon sticks)
丁香 (Gloves)
黑胡椒 (Black peppercorn)
月桂葉 (Bay leaves)
肉豆蒄 (Nutmeg)
八角 (Star Anise)
薑粉 (Dry ginger)
1. 把所有香料逐一單獨在平底鍋上炒1-2分鐘，不要炒多於2分鐘，否則香料變苦味
Prepare a sauce pan, stir every spices one by one in very low heat for 1-2 minutes, not more than 2 minutes, otherwise it will becomes bitter.
2. 炒香完成的香料放在一個器皿上放涼一段時間，才可放入碎香料器打碎至粉狀就完成。
Put in a large bowl after finished and let it cool down, then use a grinder and grind all spices until powder form.
現在正式做印度燒雞吧。
After blended Garam masala, we can go for the chicken now.
雞槌或雞肶 (Chicken drumlette or chicken whole legs)
洋蔥 (Onion)
紅辣椒粉 (Red Chilli Powder)
檸檬汁 (Lemon juice)
鹽 (salt)
芫茜籽粉 (Coriander powder)
薑蒜膏 (Ginger garlic paste)
Garam Masala
小茴香粉 (cumin powder)
黃薑粉 (Tumeric)
月桂葉 (Bay leaves)
黑胡椒粉 (Black pepper powder)
乳酪 (Yogurt)
Chaat Masala
青檸汁 (Lime juice)
植物油 (vegetable oil)
新鮮芫茜 (fresh coriander )
1. 用刀在雞肉上鎅開幾刀，用意是醃肉時入味
Cut few slits in every pieces, it’s used for easy marinating
2. 準備一個小碗，把鹽、檸檬汁及紅辣椒粉混合，把混合好的醬塗在雞肉的鎅口上，醃15分鐘
Prepare a small bowl, mix with red chilli powder, lemon juice and salt, and then put the sauce into each slits and marinate for 15 minutes
3. 預熱焗爐200度
Preheat the oven to 200 degree Celsius
4. 準備一個大碗，把其餘的材料混合，如果讀者喜歡比較紅的色彩，可以加入食用紅色素
Prepare a large bowl, mix all other ingredients into it, if you would like red colour in the chicken, you can put red food colouring on it
5. 把醃好的雞肉放入剛混合好的大碗內，用手把雞肉及醬料伴勻
Put all the chicken into the large mixing bowl and well mix all the sauce with chicken by hand
6. 把伴勻的雞肉放在焗盤上，放入焗爐烤30分鐘
Put the mixed chicken into the baking tray and roast it for 30 minutes
7. 準備一個平底鍋，把洋蔥片先炒一下，再把焗好後的剩餘醬料倒加入，再炒至洋蔥軟身
Prepare a sauce pan, stir the onion slices a little bit, then put the cooked sauce into the pan and stir well until onion becomes soft
8. 再加入焗好的雞肉大火略煎至金黃，最後加入青檸汁就完成。
Then Add the chicken into the pan and grill the chicken until brown in surface, add lime juice and fresh coriander, finished.
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很多人都喜歡吃三文魚，在外國一般也是生的，所以他們會以鹽去醃製過，以去除細菌。有的會用煙燻，煙燻後的三文魚又是另一風味。 在這一篇，小編兩者都會分享。至於煙燻方面，小編只會分享熱燻及濕燻方法，重申一次，不要在家進行冷燻，特別是魚類，外國已有很多例子，不但致命，有孕婦甚至流產。但，如果讀者有煙燻槍的話，可以煙燻十五分鐘就可以了。
Many people like eat salmon，normally you see it is raw, but not a raw, it just cured to prevent bacteria growth. Sometimes it will smoked after cured and also taste good. So herewith, I will share both cured and smoked method for you. Again, we only do hot smoke at home, there are many incidents occurred in other counties. But, if you have smoking gun, you can use it for smoking fish around 15 minutes too.
選擇三文魚最好是三文魚的中段，過了魚腩之後，魚尾之前，因為肉身比較厚，切起來也容易，但讀者也可以自行整條去醃製。
Practically, we better select middle portion, which is after belly and before tail, it’s the thickness part and easy to cut, of course, you can process the whole salmon as well.
三文魚 (Salmon fillet)
鹽 (Kosher Salt)
蔗糖 (Raw sugar)
黑胡椒 (Black pepper)
時蘿 (Dill)
紅菜頭 (beet root) [optional]
1. 先量度魚肉的淨重量，準備 5%鹽、及5%糖
Measure the net weight of salmon fillet
2. 清洗三文魚，印乾，準備好密封袋，放入三文魚，加入鹽、蔗糖、黑胡椒粒、時蘿香草，並平均地塗上三文魚上
Wash it, dry it and prepare a vacuum bag, put the salmon, add salt, sugar, black pepper and dill, rubbed all in the salmon equally
3. 密封好，放入雪櫃3天，每天翻一次
vacuum seal the bag and put in the refrigerator for 3 days, flip it over every day
4. 取出後，放在冰水浸1小時
soak it in the water for an hour
5. 印乾後，如想生吃，這樣就可以切薄片了。
dry it then you can cut it into slices and enjoy it if you wanna eat raw
6. 要是存放在雪櫃，準備2張牛油紙，把切好的魚片平放在牛油紙上，把另一張放上面，然後折合四邊，再放在密實袋存放，這樣魚片就不會變乾了。
You can store it in the refrigerator as well, prepare 2 baking paper, put the salmon slices one by one and cover another baking paper over it, then flip over 4 edges and put it in the ziplock back for storage, then the salmon will still moisture itself.
7. 不喜歡生吃，可以選擇煙燻 (15-25分鐘) 或低溫慢煮(54度，30分鐘)也可以。
If you don’t like eat raw, you can process for smoking (15-25 minutes) or sous vide (54 degress, 30 minutes) as well.
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作者將會分享一些簡單的食譜，希望大家喜歡吧。
I will share some more simple recipes starting now, hope you would like it too.
今次先分享日式豬扒咖喱，雖然日式咖喱也可以自己煮，但作者也覺得實在太麻煩，亦由於作者只得小倆口，買一盒也可以用三次，買現成回來也只不過二十多元，所以買比較性價比高吧。
I will share how to cook Japanese curry with deep fried Japanese pork chop this time, but I don’t think it’s good make your own curry brick since the price is cheap for instant one, and for me I can cook for 3 times for a pack, that’s why I don’t recommend to make your own one.
無骨豬扒 (Boneless pork chop) – 4件 (4 pcs)
味琳 (Mirin) – 2湯匙 (2 tablespoons)
麻油 (sesame oil) – 1湯匙 (1 tablespoons)
日本醬油 (Japanese soy sauce) – 1湯匙 (1 tablespoons)
蒜蓉鹽麴 (Garlic Shio Koji) – 3茶匙 (3 tablespoons)
雞蛋 (chicken egg) – 2隻 (2 pcs)
麵粉 (flour) – 80g
日式麵包糠 (Japanese bread crumb) – 1包 (1 pack)
日式咖喱磚 (Japanese Curry brick) – 4磚 (4 pcs)
紅蘿蔔 (carrots) – 2個 (2 pcs)
薯仔 (Potato) – 2個 (2 pcs)
洋蔥 (onion) – 1個 (1 pc)
菜油 (vegetable oil) – 2湯匙 + 200ml (2 tablespoons + 200ml)
水 (water) – 500ml
1. 豬扒先在筋位不同位置輕輕𠝹開幾刀，以免在炸豬扒時卷曲
Cut different positions of the edge of pork chop to avoid its being cured when deep frying
2. 用味琳、麻油、日本醬油、蒜蓉鹽麴醃肉一段時間
Seasoning pork chop with mirin, sesame oil, soy sauce and garlic shio koji and set aside
3. 把紅蘿蔔、薯仔及洋蔥切成小粒
Cut all carrots, potato and onion into small chunks
4. 準備一個鍋，下油，把所有蔬菜粒用大火炒5分鐘
Prepare a pot, add some oil, and put in all veggies and stir fry until high heat for 5 minutes
5. 加入水，至蓋過所有材料，水滾後，轉小火煮15分鐘
Pour in water and cover all the veggies, boil it and change to small heat, cook for 15 minutes
6. 準備幾個小碟，分別倒入麵粉、麵包糠及雞蛋
Then, prepare a few plates, put flour, bread crumb and eggs in separate plate
7. 雞蛋打勻，但不要發得太耐，均勻就停止
beat the egg evenly with thick texture
8. 把豬扒有次序地平均地粘在豬扒上 ： 麵粉–>蛋漿–>麵包糠
Put the pork chop and coat the ingredients in sequence : flour –>egg wash –> bread crumb
9. 回到咖喱，15分鐘後加入咖喱磚並攪拌至咖喱磚完全溶解，再繼續小火煮多5-10分鐘至自己喜歡的濃縮度
Back to the curry, put the curry bricks into veggies soup, stir it until completely melted, and continue to cook 5-10 minutes until the consistency you like
10. 準備一個小鍋，倒入菜油，開大火至油熱
Prepare another small pot, pour lots of oil, turn to high heat until oil is hot enough
11. 油熱後，轉中火，待油溫降一點點後，小心地放入豬扒
When the oil is hot enough, then turn to medium heat and let the oil heat down a bit, then put the pork chop in carefully
12. 待一會後翻轉，大約炸7-8分鐘，當表面轉為金黃色就撈起
don’t forget to turn it over for sometimes, and continue deep frying around 7-8 minutes until little bit golden brown and take out
13. 用廚房紙吸收多餘油份及待涼一點就可以切成小件。
Use kitchen paper to absorb excess oil, let it cool down a bit and cut into small pieces.
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溫馨小廚 