Category: 煮食用具 (Cooker)

Posted in 肉類 (Meat), 鴨肉 (Duck), 抽真空機 (Vacuum Sealer), 中菜 (Chinese Cuisine), 低溫慢煮機 (Sous Vide cooker)

[原創食譜 Original Recipe] 梅子鴨 – 低溫慢煮版 (Braised Duck with Plum sauce – Sous Vide version)

Posted on by 傑西

 

作者做了好幾次梅子鴨都是用傳統方法，但愛人覺得傳統方法做鴨肉未夠入味，所以作者嘗試用低溫慢煮的方法，出來的成品不但夠入味，肉質還比人傳統做法更加鬆軟。 因此分享給大家來品味吧。

I have tried to cook this dish in traditional way, buy my beloved one felt that it’s not too favourable, so I tried to cook in Sous Vide method, the outcome favour not only outside of the meat and even inside of the meat as well. Also, the texture also softer than traditional cooking.

 

材料 (Ingredients)：

 

鴨 (Duck) – 半隻 (1/2 pc)

薑 (Ginger) – 2片 (2 pcs)

蔥 (Spring Onion) – 1條 (1 sprig)

蒜頭 (Garlic) – 2瓣 (2 pcs)

紅蔥頭 (Shallots) – 2粒 (2 pcs)

酸梅［咸水梅］(Salted Plum) – 4粒 (4 pcs)

蘇梅醬 (Plum Sauce) – 2湯匙 (2 Tablespoons)

磨豉醬 (Ground bean sauce) - 1湯匙 (1 Tablespoon)

豉油 (Soy Sauce) – 1湯匙 (1 Tablespoon)

老抽 (Dark Soy Sauce) – 半湯匙 (1/2 Tablespoon)

冰糖 (Rock Sugar) – 30g

丁香 （Cloves) – 2 粒 (2 pcs)

八角 (Star Anise) – 2粒 (2 pcs)

陳皮 (Tangerine peel) – 2片 (2 pcs)

五香粉 (Five spices powder) – 1 茶匙 (1 teaspoon)

鹽 (Salt) – 1/2茶匙 (1/2 teaspoon)

白胡椒粉 (white pepper powder) – 1/2茶匙 (1/2 teaspoon)

紹興酒 (Shaoxing wine) – 1湯匙 (1 Tablespoon)

麻油 (Sesame Oil) – 1 茶匙 (1 teaspoon)

水 (Water) – 150ml

做法 (Method)：

 

1. 把慢煮棒預設70度

Preheat Sous Vide Cooker at 70 degree Celsius

 

2. 把鴨洗淨，用吸油紙吸乾水份

Clean the duck and pat dry

 

3. 準備大鑊，鑊熱後放油，燙勻整個鑊，加入鴨，把鴨皮向下，小火慢慢地把整個鴨皮燒致金黃色，盛起備用

Use a big wok, heat it and add oil in, then move the oil around the wok, put in the duck (skin down), and sear all the skin until brown colour, then set aside

 

4. 把用完的油倒去，洗一洗鑊，烘乾後，把蒜頭、蔥、紅蔥頭、薑、八角及丁香炒至香氣出來，再加入水、豉油、老抽、五香粉、冰糖、白胡椒、麻油、酸梅、鹽、陳皮、蘇梅醬及磨豉醬煮至濃縮狀態，最後加紹興酒，收火待涼一下

Wash the wok and heat dry in the stove,  put garlic, spring onion, ginger, shallot, star anise and clove, stir fry until fragrance,  then add the rest of the ingredients, cook until concentrated, then let it cool down a bit

5. 把鴨及煮好的醬料放入真空袋，烹煮時間為6小時30分鐘

Put duck and cooked sauce, and vacuum it, then cook 6 hours 30 minutes

 

6. 煮好後，再把溫度下調到58度，再煮2小時

After the above time, then set the temperature down to 58 degree celsius for another 2 hours

 

7. 取出後就鴨肉可以切件，備用

After cooked, carefully pull out the duck and cut into small pieces, set aside

 

8. 把醬汁再次煮成濃汁，倒在鴨件上就完成。

Put the sauce back to wok and cook again until concentrated, then pull on the duck pieces, finished.

Posted in 煙燻機 (Food Smoker), 雞類 (chicken), 工具及廚具 (Utensils and Kitchen Equipments), 中菜 (Chinese Cuisine), 低溫慢煮機 (Sous Vide cooker)

［原創食譜 Original Recipe] 昇華版超級茶燻雞 (Chinese Smoked Chicken – Enhanced version)

Posted on by 傑西

作者從小到大每天也無中國茶不歡，但卻沒有特別講究，直至好多年前曾到過中國旅行後，才發現中國茶的學問其實很廣闊，而茶的種類比我想像中還要多很多，品茶的藝術亦很優雅，所以之後一直很想學習茶藝。 當然，在香港只是一個夢想吧，始終繼續喝一般超市買來的茶葉就算了。
I love drinking Chinese tea since child and must enjoy it everyday without any deeply knowledge before travelled to China.  After few trips to China long time ago, only know that Chinese tea really so many knowledge and wide range of tea leaves, also drinking Chinese tea is an art, it’s so elegant, therefore, I wanna learn about it.  Unforunately,  it’s a only dream when I’m in HK, still continue to drink cheap tea.

上兩個月終於有幸地愛人送來生日禮物 ～ 一套真正品茶的茶藝工具，實在興奮不已。 而愛人本不喝茶，但有了這套茶具後，也吸引了愛人變了茶痴，現在還比我更深。
Luckily, my beloved one sent me a set of tea tools for my birthday present, of course, I’m so excited.  Also, my beloved one not drinking tea before, after this set of tea tools, becomes a tea crazy and now more knowledge than me.

所以今次先試了做茶燻雞，但作者的版本不只是煙燻這麼簡單，用了慢煮的方法，及加入茶湯及茶葉作為底味，茶的香味更加濃，更能充分把茶香發揮得淋漓盡致吧。
After falling love in tea, I tried use Chinese tea to make this famous Chinese dish, not using traditional way, just use dried tea leaves to smoke chicken, I also use sous vide method and use drinking tea to combine with soy sauce, to make tea favour more strong and also can taste the complete tea fragrance.

今次作者用了鐵觀音來做，大家也可以用其他茶葉，自己喜歡飲的就可以了，不同茶葉出來的味道也不同。
You can use any kind of Chinese tea, different tea will give you different taste of chicken, I use OOlong tea as my tea favour.

這個食譜只是半隻雞，大家可以用全隻，請自行調整材料分量及味道。
This recipe only use half chicken, you can use whole chicken too, please adjust yourself.

材料 (Ingredients) ：

雞 (chicken) – 半隻 (half)

薑 (ginger) – 2片 (2 pcs)

蔥 (green onion) – 1條 (1 sprig)

蒜頭 (garlic) – 2瓣 (2 pcs)

紅蔥頭 (shallot)  – 1個 (1 whole)

豉油 (light soy sauce) – 150ml

老抽 (dark soy sauce) – 20ml

茶湯 (drinking tea) – 150ml

八角 (star anise) – 2個 (2 whole)

丁香 (clove) – 3粒 (3 pcs)

甘草 (Licorice) 1條 (1 pc)

桂皮 (Cinnamon)- 半支 (half)

月桂葉 (Bay leaf) – 1片 (1 pc)

芫茜籽 (Coriander seed) – 10粒 (10 pcs)

花椒 (Sichuan pepper) – 15粒 (15 ps)

五香粉 (Five spices powder) – 半茶匙 (1/2 teaspoon)

冰糖 (crystal sugar) – 8g

麥芽糖 (maltose) – 1湯匙 (1 tablespoon)

鹽 (salt) – 1湯匙 (1 tablespoon)

花彫酒 (Chinese cooking wine) – 1湯匙 (1 tablespoon)

煙燻用材料 (tea smoking ingredients) ：

乾茶葉 (dried tea leaf)  – 15g

黃糖 (brown sugar) – 15g

白米 (rice) – 15g

斑蘭葉/焦葉 (pandan leaf/banana leaf) – 3片 (3 pcs)

做法 (Method) ：

1. 準備低温慢煮棒，設定為73度
Prepare sous vide cooker, preheat it at 73 degree celsius

2. 先清洗一下雞，印乾水，把鹽平均灑在雞上，再用老抽上色，備用
Wash chicken and pat dry it, then put some salt and dark soy sauce to the chicken, then set aside

3. 沖一壺自己喜歡的茶，用第二及第三次出茶的茶湯，以及保留一些已沖泡過的茶葉
Brew a pot of your favourite tea, then only use 2 and 3 times tea, and keep some brewed tea leaves.

4. 八角、丁香、甘草、桂皮、月桂葉、芫茜籽及花椒先用白鑊小火烘至出味
Use a small pot, heat those spices without oil, until spices becomes fragrance

5. 加入豉油、五香粉、花彫酒、冰糖及麥芽糖，轉至中火煮至冰糖及麥芽糖完全溶解，離火後才加入茶湯，伴勻 （茶湯不要與豉油汁一起煮，不然香氣走了)
After that, add light soy sauce, five spices powder, Chinese cooking wine, crystal sugar and maltose, cook it in medium heat until sugar and maltose completely dissolved, then take off the fire, pour in the drinking tea and stir (don’t put the tea in for cooking, tea fragrance will be gone)

6. 準備真空袋，把雞放入，把薑、蔥、蒜頭、紅蔥頭、蒜頭及沖泡過茶葉放在雞腔及外面，再倒入煮好的豉油汁
Prepare sous vide bag, put the chicken in, put ginger, green onion, shallots, garlic and brewed tea leaves inside and outside of the chicken

7. 慢煮2小時30分鐘
cook it for 2 hours 30 minutes

8. 其間可以準備好煙燻爐，底部鋪上錫紙，放入白米、黃糖、乾茶葉及斑蘭葉，喜歡的話，也可以放入餘下沖泡過的茶葉，那麼煙會多一些的。
Then you can prepare the smoker, put aluminium foil at the bottom, then put some rice, brown sugar, dried tea leaves and pandan leaves on the top (if you like, you can also put some brewed tea leaves too, it will create more smoke)

9. 把煮好的雞，先倒出豉油汁，再返煮滾
After sous vide done, pour out the soy sauce into a small pot, and cook it until boiled

10. 然後小心地把雞放在煙燻爐上進行煙燻，開爐後，先把出風口開著，待到50度後闗閉，煙燻15分鐘，請把溫度維持在70-80度，不要太高溫，雞本已熟了。
Then put the cooked chicken to smoker carefully,  and start tea smoking, open the vent until 50 degree degree, then close it and smoking for 15 minutes, please keep the temperature in between 70-80 degree celsius since the chicken already cooked, no need high temperature.

11. 煙燻好後，待多2分鐘才開蓋，放在砧板上放涼一點才切
After smoked finished, off fire and leave it for another 2 minutes, then put it on the cutting board and wait for a while until a little bit cooler and chop it into small pieces.

12. 切好後再把豉油汁倒入，即可享用。
Finally pour the boiled soy sauce on the top of chicken and enjoy.

Posted in 自家罐頭肉 （Homemade canned food), 豬肉 (Pork), 小型壓肉容器 (Ham Maker), 低溫慢煮機 (Sous Vide cooker)

[原創食譜 (Original Recipe)] 自製罐頭午餐肉 (Homemade Spam)

Posted on by 傑西

午餐肉其實很容易做，坊間也很多食譜，不過用蒸的方法，肉質會變得很實及過火；但用了這個肉類壓肉器，出來的質感較像罐頭，因為與工廠一樣在罐內控溫下煮成的。 而自家製沒有加入防腐劑及味增劑，所以也比較健康吧。

Spam actually is easy to make at home, there are so many recipes you can find on internet, but mostly are using steam method, it will became too tight and overcooked.  However, if you are using ham presser, the result is more like canned one because it’s also cooked and control temperature inside the can.  Of course, it also more healthier without nitrite and artificial flavouring.

 

材料 (Ingredients) ：

免治肉/梅頭肉(自行免治) (Pork Shoulder/minced pork) – 500克 (500g)

豉油 (Soy Sauce) – 1湯匙 (1 tablespoon)

胡椒粉 (White Pepper powder) – 1/2茶匙 (1/2 teaspoon)

麻油 (Sesame Oil) – 1茶匙 (1 teaspoon)

生粉 (Potato Starch) – 2湯匙 (2 tablespoon)

水 (Water) – 30ml

鹽 (Salt) – 1 湯 匙 (1 tablespoon)

糖 (Sugar) – 1湯匙 (1 tablespoon)

做法 (Method) :

1. 把所以材料拌均，然後放入容器內，放在雪櫃一晚
Mix all the ingredients well and put into the ham press container, then put in the fridge overnight.

2. 預熱低溫棒至80度煮3小時，在煮的過程中，檢查罐肉溫度最少60度
Preheat sous vide cooker for 80℃, put the container in and cook for 3 hours, make sure the internal temperature not less than 60℃

 

3. 煮好後，把整個容器再放入雪櫃一晚
After cooked, put back to fridge overnight again

 

4. 翌日取出可以享用
Take the spam out of the container and enjoy.

Tips : 想做出來的成品少洞，可以先將肉碎放入膠袋再放入容器，然後整個取出後壓走肉內多餘的空氣，才倒入容器內，那就少洞了。

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Posted in 肉類 (Meat), 食物處理器 (Food Processor), 豬肉 (Pork), 越南菜 (Vietnamese Cuisine), 小型壓肉容器 (Ham Maker), 攪拌器 (Blenders), 低溫慢煮機 (Sous Vide cooker)

[原創食譜 Original Recipe] 越南扎肉 – 低溫慢煮版 (Homemade Vietnamese Ham – Sous Vide version)

Posted on by 傑西

首先對不起大家，這個工具應該是在香港時介紹，可是要突然搬回馬來西亞而擱置。

First, sorry for last sharing about this tool, cos suddenly move to Malaysia, so I’ve stopped to make this.

有了這個容器，而讀者又了解清楚這類乳化肉的成品，就可以有很多食品做出來，例如 ： 上海餚肉，火腿、午餐肉等，也可以自家製，再不需要吃現成的火腿片或罐頭午餐肉了。

When you have this ham maker, and after you more understand about emulsified sausage, you can make lots of meat loaf, i.e. ham, spam, meat loaf etc., no more packed ham and spam.

小型壓肉容器連溫度計 (Ham maker with thermometer)

首先第一個分享做的是越南扎肉，相信讀者應該對扎肉不陌生吧，一定在越南餐廳食過，扎肉在越南有很多食法，用來配麵食、夾法包，又或是做春卷也可以。

First to share to make vietnamese ham.  I think many people well known what is vietnamese ham, you must tried it in any vietnamese restaurants; there’re many ways to enjoy this, i.e. sandwiches, noodles or vietnamese spring roll.

扎肉是外國的大型熟香腸 (Mortadella/bologna)的變奏版，大家也是乳化肉做成的, 只是用料比較簡單，只是用上豬肉及調味料，沒有其他額外的材料。

Vietnamese mortadella is the same as mortadella/bologna, both are emulsified sausage, but vietnamese one is more simple, just use pork and seasoning, without other ingredients.

傳統做越肉扎肉是用焦葉包著打好的肉，蒸熟後放涼就可以享用。 但作者這個做法卻是用了外國的Mortadella的做法，以低溫慢煮的方法控溫來做，大家可以試吓吧。

For traditional way to make this, wrap the ham with banana leaves then steam it in a wok, then let it cool down and cut into slices.  However, I’m trying to use the method that same as mortadella/bologna, you can try it too.

材料 (Ingredients) ：

豬肉 (Pork Shoulder/butt) – 1kg

蒜頭 (garlic) – 3瓣 (3 gloves)

鹽 (salt) – 15g

糖 (Sugar) – 10g

魚露 (fish sauce) – 10g

香茅 (lemongrass) – 3 pcs

水 (water) – 300ml

胡椒粉 (white pepper powder) – 5g

黑胡椒粒 (Black peppercorn) (optional) – 5g

粟粉 (corn flour) – 20g

蕉葉 (banana leaf) – 2 pcs

做法 (Method) ：

1. 先用香茅滾一鍋水，放涼後，倒入冰模雪成香茅冰

Boil a pot of water with lemongrass for 30 mins, let it cool and pour into a ice cube and freeze it until becomes ice.

2. 豬肉切成小粒，放入攪伴機，再放入蒜頭，第一次打成蓉，不能打得太久，大約2分鐘就可以了

Cut the pork into small cubes, put it into food processor and also put garlic in as well, blend it only 2 minutes becomes little mince pork, don’t blend it too long, the pork will becomes heat.

3. 然後加入其他調味料及香茅冰，打多2-3分鐘，成為糊狀帶黏的質感

Then add other seasonings and lemongrass ice cubes, blend it another 2-3 minutes until the pork becomes smooth and sticky

4. 準備容器，把蕉帶裁剪好容器的呎吋，放入容器，然後把打好的肉小心地倒入容器，用蓋壓實肉，蓋好後放入雪櫃一晚

Cut the banana leaf in the right size of the container and put it into the container, then pour the minced pork into the container, use the lid to press the meat and close it. Then, put the container in the refrigerator for one night.

5. 第二日，準預慢煮器，預設溫度為80°C

Preheat the sous vide cooker on 80°C in the next day

6. 溫度到逹後，放入容器，慢煮3小時，當中需要觀察容器溫度計，看看容器內是否多於70°C, 否則就要加溫吧。

When the temperature reached, put the container and start cooking for 3 hours, make sure the internal temperature must be reach at least 70°C while cooking, otherwise rise up your sous vide cooker temperature.

7. 慢煮好後，把整個容器取出放涼，然後再放入雪櫃一晚，翌日就可以切片享用了。

After cooked, take out the container, let it cool and put the whole container again into refrigerator for one night, then you can enjoy it next day.

[wpedon id=”1981″ align=”left”]

Posted in 煮食用具 (Cooker), 雞類 (chicken), 越南菜 (Vietnamese Cuisine), 強力及高速攪拌器 (High Speed/Powerful Blender), 低溫慢煮機 (Sous Vide cooker)

[原創食譜 Original Recipe] 越式雞肝醬 – 低溫慢煮版 (Homemade Vietnamese Chicken liver pâté – Sous vide version)

Posted on by 傑西

越南雞肝醬源自於法國雞肝醬，但卻沒有法國雞肝醬那麼濃味，比較清淡，但帶亞洲風味，主要也是用來搽在越式三文治 (Bahn Mi) 來吃的。

Vietnamese Chicken liver pate is a twist of French chicken liver pate, it’s not using herbs to make pate, it’s using vietnamese fish sauce and chinese spices, so the flavour is lighter with chinese taste.

作者今次所做的方法，是結合了兩者的做法，找出一個中傭的質感及味道。用了低溫慢煮的方法，可以保存耐久一點。以越南的做法，一星期內要吃完吧。

I just mix and match both making method for my version, try to find a moderate flavour and texture in between them.  I’m using sous vide method, that can pasteurized it to keep it a bit longer, otherwise, it can keep for a week only.

材料 (Ingredients) ：

雞肝 (Chicken livers) – 500g

洋蔥 (onion) – 1個 (1 whole)

紅蔥頭 (shallots) – 3個 (3 pcs)

蒜頭 (garlic) – 1瓣 (1 glove)

牛油 (butter) – 30g

豬油 (pork lard) – 10g

鹽 (salt) – 5g

白胡椒粉 (white pepper) – 2g

魚露 (fish sauce) – 3g

五香粉 (five spices) – 2g

忌廉/煮食用忌廉/牛奶 (cooking cream/heavy cream/milk) – 20ml

蛋 (egg) – 1隻 (1 pc)

白蘭地 (brandy) – 20ml

做法 (Method) ：

1. 預熱慢煮器至68°C

Preheat sous vide cooker to 68°C

2. 清洗雞肝，如有雞心，請清除，再清除一些雞筋及心管，印乾後，備用

Wash and clean the liver, take out the heart and vein, pat dry and set aside

3. 洋蔥、紅蔥頭及蒜頭切粒

Cut the onion, shallots and garlic into small cubes

4. 準備一個平底鍋，下豬油，當鍋小許熱時，加入洋蔥粒、紅蔥頭及蒜頭，炒至軟身

Use a sauce pan, add some pork lard, melt it, then add onion, shallots and garlic, stir fry until soften

5. 加入雞肝，再炒至雞肝變色後，加入白蘭地酒，伴勻後，讓酒精揮發一下

Put in the chicken liver, stir fry until the liver change colour, then add some brandy, mix it well and let the alcohol evaporate

6. 下調味料，伴勻後就可以關火

Add all the seasonings, mix it well and heat off

7. 把所有材料倒入攪伴器，先用細速攪伴，慢慢地加入忌廉/煮食用忌廉/牛奶，加入一半牛油，再加入蛋後才轉高速攪伴成幼滑就可以了,

Put all the ingredients into the blender, use low rate blending, then add milk/heavy cream/cooking cream slowly，followed by half of melted butter, then add egg, and change to high blending rate blend it until smooth like mousse form.

8. 把攪伴好的雞肝糊倒入密封式玻璃瓶內，把剩下的溶牛油，小心地倒在上面，上蓋時不要完全扭緊，留一點點以讓空氣可釋放

Pour the mousse into a glass jar, then pour the remaining melted butter on the top and close the lid with little bit loose to let the air bubble escape while cooking

9. 放入慢煮器內煮2小時

Put the jar into sous vide cooker and cook it for 2 hours

10. 取出後立即放入冰水浸3小時就完成, 最後放入雪櫃一晚就可以享用了

After cooked, chilled for iced water bath for 3 hour and finished, then put into fridge for a night and enjoy.

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