Posted in 其他文章 (Others Topics)

馬來西亞與香港買餸大不同 (Brief talk about different of grocery shopping between Malaysia and Hong Kong)

作者已經在馬來西亞生活了兩個月,但是暫時還沒有太多機會自行出外探索新事物,所以未能分享新食譜吧。 但是,在一些日常的食材購物,與香港很不同,今次談談一下。

I’m already living in Malaysia for 2 months, however, I’m still not able to go out individually to explore new things, so sorry that unable to share new recipes at the stage.  Although I can’t going out now, but still feeling some different about grocery shopping way between Malaysia and Hong Kong, so let’s talk some of it.

 

在香港,一般也在街市及超市買食材,雖然也有一些批發商會在美食節或工廠大廈以零售方式發售,但美食節只是一年一度,而工廠大廈的商舖不是真的太方便吧。 但在馬來西亞除了街市及超市外,還有很多途經可以買到平、靚、正的食材,因為有不少流動小販,以美食車的形式在不同地方販買,所以也買到新鮮食材;另外,由於馬來西亞有本地出產的食材,所有肉類及蔬果也可以找到負責人直接從農場賣買,只需要使用不同的手機通訊軟件下訂單,就可以新鮮地從農場直接送到府上。 亦有不少好像作者一樣喜歡自家製作食物,上載到社交網,就可以進行網上銷售。

Generally, we usually go to wet market and supermarket to buy our groceries and food in Hong Kong, although you can still buy some food in reasonable price in food festivals and from wholesale companies, but food festivals only open once a year and even some wholesale companies got open their retail shop, however, the location is not easy to reach.  But, in Malaysia, there are many ways you can buy food and groceries anywhere like food trucks, still can find fresh food there.  On the other hand,  there are many local foods that grow and raise in Malaysia, so you are buy meats and veggies directly from farms, only order from social apps, then deliver to your door step; some people like me, love to make own food, also can sell it online as well.

 

至於進口食材,馬來西亞就沒有香港這麼多選擇,急凍海鮮以日本為主,批發商一般有零售店,以很便宜的價錢就可以買到;此外,也可以在夜市買到便宜的外國及本地生果吧。

For the imported food, there are not much choice in Malaysia, but many Japanese seafood wholesale store here, so you can buy very reasonable frozen seafood.  Also, you can easy to buy imported fruits in night market with very very good price too.

 

馬來西亞一般來說,所有的進口食材也比香港便宜得多,例如 :日本紫薯 – 香港要在大型超市才買到,而價錢卻很貴,但在馬來西亞,夜市已經有售賣,馬幣10元/kg (港幣18元), 真的很便宜,對不?

In general, all imported food are much cheaper than Hong Kong, i.e. Japanese purple sweet potato, you can only find in large supermarket in Hong Kong and the price is so so expensive, but here, in Malaysia, you can easy to find in night market which is only RM10/kg (around HK$18).

 

而本地食材,真的平得不能相信,一包小蕃茄只是馬幣2元 (港幣 3.7元),本地沙律菜包也是馬幣7元(港幣13元);作者找到本地有機豬農場,買來7kg有機豬腩肉,也只是馬幣210元 (港幣385元)。

For the local food, for Hong Kong people, really unbelievable price, a small pack of cherry tomato, it’s only RM2 (around HK$3.7), local salad mix pack only RM7 (HK$13).  I have also found a local organic pig too, I bought 7kg of pork belly, it’s only RM210(HK$385) and deliver to your door step.

 

所以作者幸運地可以在馬來西亞生活,見識什麼叫合理價錢,不像香港那樣,已經經過很多層批發及代理,才到我們手中,所以所有產品也貴得不能接受吧。

I’m now so thankful that I’m living in Malaysia, and understand what’s reasonable price of food, it’s not like Hong Kong, it’s all imported which was passed hand in hand for several agents and companies, then only sell the product in market, so we are buying a very very expensive food and products that totally unacceptable.

 

日本水蜜桃及日本梨,還比香港果欄便宜 (Japanese peach and pear, it’s cheaper than Hong Kong wholesale fruits store)

 

在夜市買來的日本紫薯,RM10/kg (Japanese purple sweet potato from night market)

 

本地走地雞蛋,馬幣0.6元一隻 (local free-range egg, only RM0.6/pc)

 

本地有機豬扒,這件咁大件都只係馬幣34元 (local organic pork loin, only RM34)

 

本地有機豬腩肉,新鮮由農場到府上 (local organic pork belly, delivery to door step)

 

Posted in 蔬菜 (Vegetable), 中菜 (Chinese Cuisine), 湯底 (Stock), 低溫慢煮機 (Sous Vide cooker)

[原創食譜 (Original Recipe)」蝦籽柚皮 – 低溫慢煮版 (Braised Pomelo Skin in Shrimp Roes – Sous Vide version)

 

各位,中秋節快樂啊! 作者剛剛才可以暫時安定下來,但還有很多濕碎事未解決,已經急不及代想分享新食譜了。 但由於未太適應新地方關係,對不起,這次的相片沒有太仔細地影下來,請大家原諒,要辛苦大家多看文字了。 下次有機會再做,一定會加插回遺留了的相片。

Happy Mid-Autumn Fest.! I just moved to Malaysia and just moving in a new house, although still have many little matters not yet solve, but wanna share this recipe for you.  Also, since this is a new place, sorry that I have missed some photos for this recipe, I will add in later when I will make it next time.

 

蝦籽柚皮這個古老菜式,相信很多人也吃過,也知道當中很多功夫吧。 今次作者用舊酒新瓶的方法,用低溫慢煮棒來煮,希望更容易入味及容易做到入口即化的效果。

This a a very old traditional Cantonese dish, so the procedure is very complicated and really take times to do it, but I’m using sous vide method to braising it to make it more tasty and hope to make the same texture as old method.

 

很多大廚說一定要用沙田柚來做,而馬來西亞的籮柚更加不適合做,因為柚皮太薄,但作者現在住在馬來西亞,當然只會用怡保籮柚吧,讀者可以買來沙田柚來做的。

Although many chefs said that not using Malaysia’s Pomelo, because it is not thick enough, but since I’m in Malaysia right now, so I’m still using it, you can still using Chinese pomelo to do it.

 

先說前期準備功夫  (Preparation of pomelo skin):

 

1. 柚皮先切去綠色的外皮

Peel off the most outer skin first

 

2. 用滾水先汆水十分鐘後,立即放在冰水中浸泡

Put the pomelo skin into a boiling water and let it cook for 10 minutes, then soak in a iced water

 

3. 然後每3個小時啤水一次及換新水,重復做3天,把柚皮的苦澀味除去

Then squeeze out all the water carefully and replace a new water bath every 3 hours, repeat this step for 3 days to get rid of bitter taste.

 

 

然後煮上湯 (Cook the stock) :

材料 (Ingredients):

 

雞殼 (Chicken bone) – 1個 (1 whole)

 

金華火腿 (Chinese salted ham) – 4片 (4 slices)

 

大地魚/柴魚 (Dried earth fish) – 1條 (1 whole)

 

瑤柱 (Dried scallops) – 3粒 (3 pcs)

 

冬菇 (Dried mushroom) – 3個 (3 pcs)

 

蝦乾 (Dried shrimp) – 4隻 (4 pcs)

 

做法 (Method) :

 

1. 金華火腿先汆水,備用

Put the dried ham into a boiling water and cook for 2 minutes, set aside

 

2. 瑤柱、冬菇及蝦乾用水浸泡,備用

Dried scallops, dried mushrooms and dried shrimps soak into a water until soft, set aside

 

3. 大地魚/柴魚先用小火慢慢地燒至出香味,備用

Put the dried earth fish in a very small fire and grill it until smell fragrance.

 

4. 準備一個大鍋,先煲一鍋水,水滾後把所有材料放入煲內,浸泡瑤柱、冬菇及蝦乾的水也一並倒入

Prepare a big pot, boil water and put all the ingredients when water is boiled, also pour in all the soaked water with dried food

 

5. 慢火煮2小時後,先取出材料,只留下上湯

Let it cook for 2 hours in a small fire, then take all the ingredients out first

 

6. 預熱慢煮棒,60度,16小時

Preheat your sous vide machine in 60 degree Celsius, and will cook for 16 hours

 

7. 再把柚皮作最後一次啤水,然後把乾水好的柚皮放入湯鍋內,讓柚皮吸收上湯大約10分鐘

Do the last squeeze of pomelo skin, put all the pomelo skin into the stock, and let it absorb the stock for 10 minutes

 

8. 小心地把帶有上湯的柚皮放入真空袋內,再加入少許上湯,就可以進行低溫慢煮

Put the absorbed pomelo skin into vacuum bag gently, and add a little bit extra stock on it, then start cooking

 

9. 慢煮好後,小心地倒出來

After fished cooking, pour out all carefully

 

10. 蝦籽用平底鍋不加油乾鍋炒至出香味,備用

Use a sauce pan in a small fire, toast the shrimp roes until smell fragrance

 

11. 把剩餘的上湯煮滾後,加入蠔油及生抽,然後少量地加入生粉水,煮成一個濃汁,再淋在柚皮上

Boil the excess stock, add some oyster sauce and soy sauce, then add the potato starch water little by little until cook in a thick sauce, then pour at the top of the pomelo skins

 

12. 最後把蝦籽灑在上面就完成了。

Finally Sprinkle on the toasted shrimp roes and finished.

 

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