Category: 工具及廚具 (Utensils and Kitchen Equipments)

Posted in 牛肉 (Beef), 肉類 (Meat), 越南菜 (Vietnamese Cuisine), 低溫慢煮機 (Sous Vide cooker)

[原創食譜 Original Recipe] 越南生熟牛湯河 – 低溫慢煮版 (Vietnamese Pho Bo – Sous Vide version)

Posted on by 傑西

 

這個麵食應該不陌生吧。作者很喜歡食，當然以前一定出街才吃，現在不外出用餐，但又很想吃啊。由於作者沒有什麼慢煮鍋，又只得電磁爐，想做也不能做，但自試驗過海南雞的做法，今次作者大膽地嘗試長時間，用低溫慢煮的方法來做一個越南牛湯底，幸好地完全沒有問題，所以今次就算第一次試做，但也可以分享做法給大家。

I think I don’t have to introduce this vietnamese noodle, you should knew about it, nowadays, since I don’t like to go out for dining, so I just try to make what I want to eat.  However, I don’t have crock-pot and just using induction cooker, so what I can do is try using sous vide method. I have tried to make Hainanese chicken before using same method, so this time, I also try the same, but higher temperature and longer time, luckily, there’s no problem at all, the procedure overall are smooth, so I can also write the recipe for you.

 

但作者住的小島沒有牛骨，所以今次用了牛肋條及牛尾來煮，讀者可以買到牛骨是最好的，但其實什麼骨也可以吧。

Practically, using marrow bone is the best choice, unfortunately, the island i’m living without butcher, so I can only brought oxtail and short ribs instead, but any kind of bone also can cook it too.

 

材料 (Ingredients):

牛湯底 (Vietnamese Beef stock)  ：

 

牛骨/牛尾/牛肋條 (marrow bone/oxtail/short ribs) – 2磅 (2 pounds)

洋蔥 (onion) – 1個 (1 pc)

薑  (ginger) – 1件 (1 pc)

芫茜 (coriander) – 1-2條 (1-2 strigs)

茴香籽 (Fennel seeds) – 3湯匙 (3 tablespoons)

芫茜籽 (Coriander seeds) – 3湯匙 (3 tablespoons)

草果 (Black Cardamon) – 2個 (2 pcs)

桂皮 (Cinnamon) – 4片 (4 pcs)

八角 (Star Anise) – 5個 (5 pcs)

熱水 (Boiled water) – 1500ml

冰糖 (rock sugar) – 10-15g

魚露 (fish sauce) – 4湯匙 (4 tablespoons)

 

湯河材料 (Vietnamese noodle ingredients) [份量隨個人喜好 –  potions depends on personal preference]

 

越南河粉/金邊粉 (Vietnamese noodles)

牛肉 (beef slices)

牛丸 (beef ball)

芽菜 (bean spouts)

洋蔥 (Onion)

金不換 (Thai basil)

薄荷葉 (Mints)

蔥 (spring onion)

芫茜 (Coriander)

辣椒 (Chilli)

 

 

做法 (Method) ：

 

1. 先準備湯底材料 ：把所有牛骨汆水，大約5分鐘左右，盛起後在水喉下清洗乾淨，備用
Prepare beef stock first : Put all the bones into boiling water, let it run out all the dirts for around 5 minutes, then use trap water to clean it well, set aside

 

2. 湯底香料先用平底鍋，不用下油，炒至所有香料出味，放涼後，放入一個茶袋，備用
Use a sauce pan, put all the spices into it and stir it until smell fragrance, then let it cool down a bit and put all the spices in a tea bag, set aside

 

3. 洋蔥及薑再平底鍋煎至焦香，如果讀者用明火，可以把直接放在爐上燒至焦香就可以了
Use the same sauce pan, roast the onion and ginger until brown; if you are using open fire, you can put the the whole onion and ginger directly into the fire and grill until brown

 

4. 預熱低溫慢煮器至90度，建議倒入剛煲好的水，那麼預熱時間可縮短很多
Preheat your sous vide cooker for 90 degree celsius, suggest to pour in hot boiled water to shorten the preheat time

 

5. 準備好低溫慢煮袋，把之前所有準備好的湯底材料放入袋內，倒入熱水，小心地用anylock鎖好，再用真空機封口
Prepare a large thick layer sous vide bag, put all the ingredients in, pour in warm water, secure the bag using anylock, then seal it well

 

6. 到90度後，放入湯袋，開始慢煮16小時
When the water reach 90 degree, put the bag in and start cooking for 16 hours

 

7. 翌日在用餐前，先把河粉用水浸至軟身
Next day preparation : soak the dry noodle until soften

 

8. 芽菜摘走根部，浸水備用
Take off the root of bean spouts, soak in water and set aside

 

9. 洋蔥切薄片，浸水，備用
slice the onion into thin slice, and soak into water, set aside

 

10. 芫茜、蔥及辣椒切碎，備用
chop the coriander, spring onion and chilli, set aside

 

11. 牛肉切片，備用
Slice the beef into very thin slices, set aside

 

12. 回到湯底，煮好後，準備一個湯鍋，先把湯小心地倒出，湯料用另一個大碗盛著, 慢慢地分出最上層的肥油
Back to the stock, carefully pour out the stock into a pot, then put the ingredients into a bowl, trim off the fat on the top layer

 

13. 先滾起湯底，加入芫茜、魚露及冰糖攪拌至冰糖溶化，試味後保溫備用
Take the stock boiling again, add coriander, fish sauce and rock sugar, mix well and taste it, then keep the stock warm

 

14. 用滾水煮好河粉，放入碗內
On the other hand, use another pot to cook the noodle until soft, then put it into a bowl

 

15. 用一鍋水，灼芽菜，放在河粉上
Use the same pot and cook the bean spouts for a short while, then put at the top of the noodle

 

16. 牛肉逐一放在牛湯內灼一下，只是一下就盛起，放在河粉上
Use the beef stock, to just put the beef slice in and cook not more than 30 second, then put it at the top of the bowl

 

17. 牛丸在牛湯內煮熱，放在河粉上
Beef ball also cook using beef stock, and put into the bowl too

 

18. 洋蔥及辣椒也放上
Then put the onion slices and chilli as well

 

19. 小心地倒入牛湯
And pour in the beef stock

 

20. 最後放上金不換、薄荷葉、蔥及芫茜就完成了。
Finally, put the thai basil, mints, spring onion and coriander for garish, finished.

 

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Posted in 其他文章 (Others Topics), 工具及廚具 (Utensils and Kitchen Equipments)

新品預告 (New homemade product coming soon)

Posted on by 傑西

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.

 

Posted in 煙燻機 (Food Smoker), 醃製及煙燻 (Curing and Smoking), 魚類 (Fish), 海鮮 (Seafood)

自製醃肉及煙燻篇－ 三文魚 (HOMEMADE CURING AND SMOKING – Salmon)

Posted on by 傑西

 

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.

 

材料 (Ingredients) ：

 

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]

 

 

做法 （Method) :

 

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

IMG_6752
醃好後生吃的魚片
外國人也喜愛三文魚配藍莓醬吃

 

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.

IMG_6702
煙燻後的三文魚

 

煙燻後，簡簡單單已很滋味

 

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Posted in 風乾機 (dehydrator), 魷魚 (Squid), 小食 (Snacks), 海鮮 (Seafood)

[原創食譜 Original Recipe] 自製小食篇 － 日式乾魷魚鬚小食 (HOMEMADE SNACK – Japanese Seasoned squid tentacles dried snack)

Posted on by 傑西

 

本來沒打算試做這個小食，但作者於農曆新年前買下來的急凍魷魚鬚還沒開封，為免不想浪費食物，所以又試試這個小食，這個配酒的小食應該不錯吧。

I don’t think to make this snack before, but I bought a pack of frozen squid tentacles before Chinese New Year, just don’t want to waste it, so I try to make this as well, this snack is good with wine too.

 

另外，在這再聲明，如讀者用一般風乾機，不是用作者的紅外線風乾機，請不要動手做這小食，這基於食物安全問題，因為一般風乾機是沒有消毒細菌的功能，所以為自身安全為上，不要試圖去做。

On the other hand again, If you are not using NIR dehydrator, only using normal dehydrator, please don’t make this snack, this according to food and hygiene regulations, since NIR dehydrator only can kill the surface of bacteria and mircoorganism, but normal dehydrator cannot do so, please don’t try to kill yourself.

 

材料  (Ingredients)：

 

魷魚鬚 (Squid tentacles) – 1包 (1 pack)

 

日本豉油 (Japanese Soy Sauce) – 2杯 (2 cups)

 

味琳 (Mirin) – 2湯匙 (2 tablespoons)

 

日本清酒 (Sake) – 2 湯匙 (2 tablespoons)

 

糖 (sugar) – 1湯匙 (1 tablespoon)

 

水 (water) – 200ml+200ml

 

蜜糖 (honey) – 1湯匙 (1 tablespoon)

 

生粉 (any kind of starch powder) – 3湯匙 (3 tablespoons)

 

 

做法 (Method) ：

 

1. 把魷魚鬚清洗，切一半，備用
clean the squid tentacles and cut into half, set aside

 

2. 準備一個小鍋，加入日本豉油，味琳，日本清酒，水及糖，煮滾
Prepare a small pot, pour in soy sauce, mirin, sake, water and sugar, boil it first

 

3. 加入魷魚鬚，煮5分鐘，盛起，放涼
add the squid tentacles in and cook for 5 minutes，take back the squid and let it cool down

 

4. 繼續煮調味汁，加入生粉水，煮至杰身，關火並放涼一點
Continue to cook the sauce and add some starch powder until thicken, off heat and let it cool down a bit

 

5. 準備風乾架，放上牛油紙，把魷魚鬚再次醮上醬汁，放上風乾架上
Prepare dehydrating tray, put on the baking paper, put the squid tentacles into the thicken sauce again and put on the tray

 

6. 再塗上蜜糖及平均地加入少量醬汁
Glaze some honey and put a little bit sauce on the top

 

7. 用solar mode風乾就可以了。
Use the solar mode and let it dehydrate it until dry.

 

Tips : 1. 想風乾得靚身，久不久翻轉，及差不多完成時再塗上蜜糖，就可以做到有光澤
If you wanna make it looks shiny outside, you can flip it over some time and glaze some honey on top.

2. 想食辣味，可以在煮調味汁時加入辣椒碎就可以了。
If you love spicy flavour, just add some chopped chilli while cooking the sauce

3. 如果唔想咁硬身，可以縮短時間
If you don’t wanna too hard, adjust your dehydrating time shorter

 

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Posted in 風乾機 (dehydrator), 小食 (Snacks), 帶子 (Scallops), 海鮮 (Seafood)

[原創食譜 Original Recipe] 自製小食篇 － 日式燒帆立貝小食 (HOMEMADE SNACK – Japanese Flavoured Scallops dried snacks)

Posted on by 傑西

 

這個小食，作者很喜歡，但現在卻貴得駭人，九十多元才一小包，只是得大約7-8粒，所以十多年也沒有再吃過，可能作者比較窮吧，真的不捨得買來吃。

I love this Japanese snack very much since I tasted it first time, however, it’s very expensive nowadays, HK$90 only got 7-8 pcs per pack, so I haven’t been eaten this for more than 10 years, maybe I’m poor, I don’t want to waste money for such an expensive snack.

 

最近見急凍北海道熟帶子在超市大特價，作者大膽地買回來試做這個小食，希望重拾這味道。讀者可以買生的也可以，但先用鹽水汆水一會，不然就很容易散開的。

Recently, I found the cooked Hokkaido scallop on sale, so I bought one pack and wanna try to make this and get it back to my life.  You can also buy raw one, but you have to boil it using salted water for a while first, otherwise, it will be broken apart.

 

另外，在這聲明，如讀者用一般風乾機，不是用作者的紅外線風乾機，請不要動手做這小食，這基於食物安全問題，因為一般風乾機是沒有消毒細菌的功能，所以為自身安全為上，不要試圖去做。

On the other hand, If you are not using NIR dehydrator, only using normal dehydrator, please don’t make this snack, this according to food and hygiene regulations, since NIR dehydrator only can kill the surface of bacteria and microogranism, but normal dehydrator cannot do so, please don’t try to kill yourself.

 

材料 (Ingredients) ：

 

帶子 (cooked/raw scallops) – 1 包 (1 pack)

 

牛油 (butter) – 30g

 

日本豉油 (Japanese Soy Sauce) – 2杯 (2 cups)

 

味琳 (Mirin) – 2湯匙 (2 tablespoons)

 

日本清酒 (Sake) – 2 湯匙 (2 tablespoons)

 

糖 (sugar) – 1湯匙 (1 tablespoon)

 

水 (water) – 200ml+200ml

 

蜜糖 (honey) – 1湯匙 (1 tablespoon)

 

生粉 (any kind of starch powder) – 3湯匙 (3 tablespoons)

 

做法  (Method)：

 

1. 清洗帶子，除去帶子的肝臟及腸，用廚房紙印乾水份 （如果讀者怕麻煩，可以買來沒有帶子裙（光身）那款，那就可以跳過這步驟）
Clean the scallops, tear off  liver carefully，pat dry it using paper/towel (if you don’t want to do this step, you can buy some raw one without liver)

 

2. 準備一個小鍋，下牛油，加入帶子後，快速翻兩邊，不需要煎，只是讓帶子吸味
Prepare a small pot, put some butter and let it melt, then put in scallops, but don’t grill it, just flip it two sides quickly, let it absorb the fragrance only

 

3. 立即加入清酒，然後再倒入日本豉油、味琳、水及糖，試味
Add in sake quickly, let it absorb a while, then add Japanese soy sauce, mirin, water and sugar, and taste it first

 

4. 記得久不久翻兩邊，煮5分鐘，盛起，放涼一會
Let it cook for 5 minutes and don’t forget to flip it over in between, then take out and put aside

 

5. 繼續煮調味汁，加入生粉水，煮至調味汁杰身，再放涼一會
Continue to cook the sauce, add starch powder until the sauce between thicken, and let it cool down a bit

 

6. 準備風乾機盤，鋪上牛油紙，把帶子醮上調味醬後，塗上蜜糖，再小心地加上一點點調味醬
Prepare dehydrating tray, put on the baking paper, dip the scallops into the sauce, and put it in the tray, then glaze some honey and put some sauce on the top

 

7. 開solar mode, 風乾至帶子乾身就可以了。
Set the dehydrator on solar mode, let it dehydrate until dry.

 

Tips : 1. 想風乾得靚身，久不久翻轉，及差不多完成時再塗上蜜糖，就可以做到有光澤
If you wanna make it looks shiny outside, you can flip it over some time and glaze some honey on top.

2. 想食辣味，可以在煮調味汁時加入辣椒碎就可以了。
If you love spicy flavour, just add some chopped chilli while cooking the sauce

3. 可以做原味，但一樣先用牛油煮兩邊及塗上蜜糖。
You can also make original flavour, but still have to cook with butter and glaze some honey on the top.

 

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