醬汁 (Sauce) – 溫馨小廚

磨粉機 (Grinder), 醬汁 (Sauce), 風乾機 (dehydrator), 小食 (Snacks)

[原創食譜 Original Recipe] 咖喱雞味薯片/爆谷/shake shake薯條 (Curry Chicken flavour potato chips/popcorn/French fries)

Posted on May 26, 2017January 27, 2020 by 傑西

咖喱味薯片相信很多人也吃過，但咖喱雞味又多了些肉香味，又是另一番風味。清楚作者作風的人都知道，作者是不喜歡浪費的，今次是前兩天煮馬來西亞咖喱雞，剩下了少量咖喱雞汁，於是作者把汁過慮後，加入生粉水，煮成一個濃汁，風乾後磨成粉，就可以用於不同的小食，一款口味，多款小食。

I think many people tried curry potato chips, but curry chicken flavour will more fragrance. Therefore, I don’t want to waste any leftover food, so I tried to make flavouring powder myself by using leftover curry chicken sauce. This is just use sieve to sift the food, then let the sauce thicken, dehydrated it and grind it into powder, but this is a healthy flavouring snack as well.

薯片製作 (Potato Chips making) ： http://mykitchen.jessieshare.com/?p=293

爆谷製作 (Popcorn making) ：

把粟米乾放入爆谷機，開機後等待爆谷出來。
Just put the dried corn into popcorn maker, wait and let it pop out.

做法 (Flavouring making method)：

1. 準備一個小鍋，先用篩過慮出咖喱雞汁
Prepare a small pot, use a sieve to sift out the leftover food and reserve the sauce only

2. 開中火把咖喱雞汁煮滾
Open medium file, boil back the curry chicken sauce

3. 把生粉水或粟粉水少量少量地加入咖喱雞汁內並不停攪拌, 煮至咖喱雞汁成為一個濃汁
Use any kind of starch to cook the sauce until thicken

4. 準備風乾機層架，把煮食紙四邊摺成一個小盒子，以防止咖喱汁溢出
Prepare the dehydrator tray, cover with baking paper, and better fold up edges a bit to avoid overflow

5. 風乾後磨成粉就可以了。
After finished dehydrated, then grind it into powder

6. 在爆谷上倒入少量菜油，加入咖喱雞粉及少量鹽，伴勻就可以享用了。
Glaze some vegetable oil into popcorn, then add the curry chicken powder and little bit salt, mix it well and enjoy.

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煙燻機 (Food Smoker), 肉類 (Meat), 醃製及煙燻 (Curing and Smoking), 醬汁 (Sauce), 豬肉 (Pork), 其他西餐 (Other Western cuisine)

[原創食譜 Original Recipe] 煙燻豬肋骨配自家製燒烤醬 (Smoked Ribs with Homemade BBQ Sauce)

Posted on August 17, 2016January 27, 2020 by 傑西

之前說過自家製的煙肉及煙燻牛肉，作者大約每隔一段時間就會做一批，所以煙燻爐也算是比較多用，相信一般家庭沒有像作者一樣吧。平時也可以用煙燻爐做出很多美食，不要由它放著啊，因此，作者今次介紹這個大家也很喜愛的食物，可以在週末或假期食得開心，而自家做卻比餐廳便宜得多吧。作者建議買丹麥入口那款，雖然沒有美國那麼多肉及大件，但每人一排的份量是剛好，不會覺得膩，但又滿足口福。

I have talked about making bacon and pastrami at home before, however, I will make a batch for some certain time, so I use the stovetop smoker quite often, but I don’t think the readers here will do so, then it seems quite a waste for the great tool; therefore, I’m introduce this dish here that most people will love it, you can make it at home during weekends or holiday, it’s much less expensive compared to restaurants. On the other hand, I prefer to buy ribs that imported from Danish, it’s not as meaty and large potion as US one, but it’s good for Asian that everyone have its own full rib, not so greasy, will feel full and enough delicious.

對不起，今次沒有做法的附圖，希望讀者也明白吧。

So sorry that I don’t have attached photos for how to make it, hope you will understand my wordings.

材料 (Ingredients)：

豬肋骨 (Baby back ribs) – 2條 (2 full pcs)

蒜頭 (Garlic) – 4瓣 (4 cloves) <– 蒜蓉 (Minced)

茄汁 (Ketchup) – 4湯匙 (4 tablespoons)

豉油 (Soy Sauce) – 4湯匙 (4 tablespoons)

蜜糖 (Honey) – 4湯匙 (4 tablespoons)

蔗糖 (demerara sugar) – 60g

芥末粉 (Dried English Mustard) – 1茶匙

辣汁 (tabasco sauce) – 2茶匙

Jack Daniel’s 煙燻燒烤醬 (Jack Daniel’s Full Smoky Flavour BBQ Sauce) – 4湯匙 (4 tablespoons)

做法 (Method) :

1. 把所有調味材料放入小鍋，煮至醬汁至喜歡的稠度及試味，放涼待用
Prepare a small pan, pour all the sauce ingredients into the pan and cook until sticky, taste it. Set aside and let it cool down

2. 把準備好的豬肋骨放上一個長盤，把煮好了的醬汁平均地塗在肉上，醃一個小時
Put the ribs into a long rack, glaze the sauce into the ribs and let it marinade for an hour

3. 準備好煙燻爐，把醃好的肉放入並進行煙燻一小時 (請保持在100度左右)
Prepare the stovetop smoker, let it smoke for one hour (maintain the temperature at around 100 degree celsius)

4. 在煙燻完成前，請準備好焗爐，預熱為200度
Before smoking complete, prepare the oven at 200 degree celsius

5. 待煙燻完成後，再次塗上醬汁，放入預熱好的焗爐焗20分鐘
After smoking completed, glaze the sauce again and transfer the ribs into oven and cook for 20 minutes

6. 焗好前最好再次把醬汁微微煮滾 (因為之前曾沾過生肉，所以安全為上而已)
Reboil the sauce again

7. 待焗好後再度塗上醬汁，待15分鐘後就完成。
Take out from oven, glaze the last sauce on the ribs and wait for 15 minutes and finished.

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醬汁 (Sauce), 中菜 (Chinese Cuisine)

自製醬汁篇－鹵水汁（HOMEMADE SAUCE – Chinese Marinade Sauce)

Posted on September 14, 2015 by 傑西

鹵水汁用途很廣泛，不論小食、主菜、麵食也會用到這個汁烹調，主要用於燜燉的煮法。鹵水汁分為黑鹵水及白鹵水，黑鹵水是加入了豉油及糖，而白鹵水卻加鹽。鹵水汁的原材料有：八角、桂皮、小茴、甘草、三奈、甘菘、砂仁、草豆蔻、草果、丁香、香叶及花椒。

Chinese Marinade Sauce is variety use in Chinese Cuisine, no matter in snack, main course or pasta also can match with this sauce, however, this sauce mainly use for slow cook food. There are two types of Chinese Marinade Sauce, Black and white, the black one is added soy sauce, black soy sauce and rock sugar, and the white one is added salt only. The main ingredients for this sauce are :Star anise, Cinnamon, Fennel, Licorice, sand ginger,Nardostachyos Root, Amomum, Galangal Seed, Amomum tsao-ko, Clove, Bay Leave and peppercorn.

當然，你不必記下所有原材料，到中藥店說要一個鹵水包就可以了，店員會幫你包好的。買回來後，把所有原材料用茶袋或湯袋包好，準備一個大鍋，煲一鍋水，加入薑、大蔥、冰糖，紹興酒或玫瑰露、生抽、老抽及材料包，煲一小時就可以了。

Of course, you don’t have to remember all ingredients, just stop by the Chinese Medicine or Chinese Grocery store and ask for a package ready is fine. It’s easy to prepare the sauce, put all the ingredients into a soup pocket, prepare a large pot and boil water, add the pocket into the water, add some ginger, green onion, rock sugar, shaoxing rice wine, soy sauce and black soy sauce, boil it for an hour and finish.

鹵水汁是一個循環汁，越是用得多，醬汁也會越來越香濃，每煮一次要記得加入小量原材料包(也可用五香粉代替)、薑、大蔥、冰糖及水以保持其味道，不然味道就會流失了。所以不要用一次就棄掉啊，放在雪櫃內存放是不會壞的。

This sauce can be use for unlimited recycle, if you use it more, the smell will becomes more tasty, but you have to add small quaninty of ingredient package (or Chinese five spices powder), ginger, green onion, rock sugar and water to maintain it’s flavour before every time you use it, otherwise the flavour will be lost. Don’t throw it once you use, just keep it in the refrigerator after use every time, it will keep it forever.

醬汁 (Sauce), 手提攪拌機 (Handheld blender)

自製醬汁篇－蛋黃醬 (HOMEMADE SAUCE － Hollandaise Sauces and Mayonnaise)

Posted on September 12, 2015 by 傑西

在很多人眼中，蛋黃醬與荷蘭醬是兩樣不同的醬，但其實它們是差不多的東西，主要材料也是蛋黃。我們一般吃的蛋黃醬材料為蛋黃、菜油、黃芥末、白醋及檸檬汁；而荷蘭醬則是蛋黃、牛油、黃芥末、鹽及檸檬汁，而兩者做法也一樣的。

Many people think that Mayonnaise and Hollandaise sauce are different things, in fact, it’s almost the same ingredients and same method of making both, but it only form different texture only. For Mayonnaise, the ingredients are egg yolks, vegetable oil, Dijon mustard, vinegar and lemon juice. However, Hollandaise sauce’s ingredients are egg yolks, butter, dijon mustard, salt and lemon juice.

蛋黃醬做法 (Mayonnaise）

1. 先將蛋黃及蛋白分開
Separate egg white and yolks

2. 把蛋黃攪勻，加入黃芥末再攪拌
Add dijon mustard into the egg yolk and whisk

3. 在攪拌蛋黃的同時，一點一點地加入菜油，真至打至厚身
Continue to whisk the egg yolk and add vegetable oil gradually until form thicken

4. 然後加少許鹽，最後加入白醋及檸檬汁攪勻就可以了。
Add little bit salt, some vinegar and lemon juice, mix it well then finish.

把熟蛋切碎加入蛋黃醬，放入雪櫃一晚，就成了碎蛋沙律，可以加入三文治或作伴碟也可以。

You can add some mashed egg with mayonnaise, keep it in refrigerator for night, then becomes egg salad, you can make a sandwiches or as a salad side dish.

荷蘭醬做法 (hollandaise sauce)

1. 準備一個小煲，把牛油用最慢火煮溶
Prepare a small pot, melt the unsalted butter with small heat

2. 把蛋白及蛋黃分開
Separate egg white and yolk

3. 把蛋黃攪勻，加入黃芥末攪伴
Add dijon mustard into the egg yolk and whisk it

4. 一邊攪伴蛋黃，慢慢地人把溶化了牛油倒入
Whilst whisking the egg yolks, add melted butter gradually until creamy texture

5. 最後加少許鹽、檸檬汁及黑胡椒調味就可以了。
Finally add little bit salt, lemon juice and black pepper for seasoning, finish.

Egg Benedict with homemade hollandaise sauce

p.s. 如果用之前小編所介紹的手提攪拌器的話，就不需要這麼麻煩的步驟了，只要把所有材料放在煲或碗內，用攪拌器的Whisk這個配件攪拌就可以了。
If you are using bamix handheld mixer as mentioned in earlier post, you can save your steps, just put all the ingredients into the beater jug, use whisk blend, mix it all together and finish.

醬汁 (Sauce)

自製醬汁篇－意大利醬 (HOMEMADE SAUCE – Italian sauce)

Posted on September 8, 2015 by 傑西

最為人熟悉的意大利醬有兩款，青醬及番茄醬。先說蕃茄醬，因為這個食譜是不會變的，通常用於意大利粉及薄餅底醬，做法亦簡單，可以先預做好放在雪櫃，食前加熱就可以了。

There are two most familiar sauces in Italy, Pesto sauce and tomato sauce (called Passata Sauce in Italy). Firstly, talk about tomato sauce since ingredients always the same. Tomato sauce can be used in both pasta and pizza base, it’s easy to cook and can store in the refrigerator for further use.

意大利番茄醬 (Italian Tomato Sauce – Passata Sauce)

材料 (INGREDIENTS)：

(分量隨個人喜歡 – Measurements in personal preference)

蒜頭 (Garlic) （切碎 – Chopped)

羅勒葉 (Basil) (切碎 – Chopped)

車厘茄 (Cherry tomato)（切半 – cut in half)

意大利罐裝番茄粒 (tinned Tomato chunk)

鹽 (Salt)

黑胡椒碎 (pepper)

做法 (METHOD)：

1. 準備一個煲，倒入橄欖油，中火，加入蒜粒，炒至微微轉色(不要炒燶)
Prepare a pot, put some olive oil and garlic, stir it until little brown

2. 放入車厘茄，煮至番茄軟身，再輕輕按壓，把番茄汁更加多
add cherry tomato and cook ituntil soft then press some juice out

3. 把羅勒葉放入，攪拌一下，倒入罐頭番茄粒，拌勻及煮至番茄醬滾
put basil into the pot, stir a bit and pull in the tomato chunk, cook until boil

4. 加鹽及黑胡椒調味後，關火及最後用手提攪拌器把材料打成蓉就可以了。
Seasoning it and finally use the hand blender to blend it until becomes puree.

但青醬可以很多變化，最普遍的材料是羅勒葉、松子、蒜頭、巴馬臣芝士及橄欖油。但也有用綠葉菜或其他香草代替羅勒葉，合桃或其他堅果代替松子，而蒜頭、芝士及橄欖油則不變。這個醬在做的時候是不用煮或加熱的，只需要攪拌機把所有材料攪勻就可倒入器皿放在雪櫃存放就可以了。

On the other hand, pesto sauce no fixed ingredients, but the most common ingredients are basil, pine nut, garlic, parmesan cheese and olive oil. You can use any green vegetable (e.g. kale) or other herbs to replace basil, and walnuts or other nuts replace pine nuts, but garlic, cheese and olive oil is a must for this sauce. This sauce no need to cook, just put all the ingredients in the mixer, blend it and can be store in the refrigerator.

另一個比較少人認識的是意大利辣醬，通常用來配意粉吃，除非你很喜歡吃辣，否則小編不建議讀者試，因為真的辣得很。

An extra sauce that not really well known is Italian spicy sauce, it called Arrabbiata sauce, normally eat with pasta. Be honest, unless you really like spicy, otherwise I’m not suggest you to try it, it’s really very hot.

材料很簡單，乾辣椒碎、乾番茄、乾牛至及橄欖油。先把所有乾材料用攪拌機打碎，最後加入橄欖油就完成了。

Actually, it’s so easy to make, just try chilli, sun-dried tomato, oregano and olive oil. Just put all dry ingredients in the mixer, blend it for about 2 minutes, then add olive oil, finished.