Category: 小食 (Snacks)

Posted in 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 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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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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Posted in 牛肉 (Beef), 肉類 (Meat), 風乾機 (dehydrator), 壓力煲/高速煲 (Pressure Cooker), 小食 (Snacks)

[原創食譜 Original Recipe] 自製小食篇 － 自製五香牛展乾小食 (HOMEMADE SNACK – Beef shank Jerky in Chinese Style)

Posted on by 傑西

五香牛肉這小食，自小作者也很喜歡，但十多年已沒有再食，因為越來越貴了吧。

I love to eat beef jerky so much since childhood, however, it’s really expensive nowadays, so I have not been eaten this snack for more than 10 years already.

 

自有了風乾機後，作者開始研究其做法，重拾這小食的味道了。

However, since I bought this NIR dehydrator, I tried to make this snack at home, and hope to get this back in my life.

 

這個做法也適用於五香牛肉片/牛肉粒或咖哩牛肉片/牛肉粒的，請自行調節味道及風乾時間。

This method also applied for beef jerky slices and cubes, but please adjust the taste and dehydrating time by yourself.

 

材料  (Ingredients)：

 

牛展 (beef shank) – 1 pc

 

鹵水汁 (Chinese Marinated sauce) [鹵水汁做法 ： http://mykitchen.jessieshare.com/?p=262]

 

五香粉 (five spices powder) / 咖啡粉 (curry powder)

 

做法 (Method) ：

 

1. 首先，把牛展的外筋膜切去。
First, trim off the outer skin of the beef shank.

 

2. 準備一個鍋，先把牛展汆水
Prepare a small pot, boil some water and let it cook for little while, then take out first

 

3. 然後準備壓力鍋，倒入鹵水汁，再放入牛展，水滾後，蓋上，煮1.5小時
Prepare pressure cooker, pour in the marinated sauce, then put the shank in and cook for 1.5 hours

 

4. 煮好後把牛展取出，放涼
After cooked, take out and let it cool down

 

5. 用保鮮紙包好，放入雪櫃4-6小時定型，然後切片
Use a plastic wrap and wrap it well, refrigerate it for 4-6 hours, then take out and cut into slices

 

6. 準備風乾機底盤，放上牛油紙，把牛展片平均地放上，灑上五香粉，風乾後就可以享用了。
Prepare hydrating tray, put a baking paper on the top, then put the beef slices, then coated with five spices powder, then dehydrate it, and enjoy.

 

  • Tips : 由於沒有防腐劑，不能存放多於一星期，建議一次不要做得太多並儘快食完。另外，如果讀者用牛肉代替牛展，請自行減去煮鹵水的時間。 Since there’s no preservation at all, so don’t make too much at a time and consume it as soon as possible, probably not more than a week. On the other hand, if you using beef collar, please minus the cooking time.

  • Tips 2 : 記得全程一定要用solar mode，這樣才可以做到低溫烘乾的效果。

  • Tips 3 : 如果喜歡全硬身而不脆口的做法，可以只用shade mode，而用壓力煲只煮1小時，不需要放入雪櫃，只是放涼後切片就可以進行風乾。

 

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Posted in 小食 (Snacks)

自製焦糖爆谷 (Homemade Caramel Popcorn)

Posted on by 傑西

IMG_7657

 

相信很多人也喜歡吃的一款小食，但很多時也很難做得好，原因在於製作焦糖時的特別竅門，今次就分享給大家吧。至於芝士味爆谷真在研究中，希望遲些可以分享吧。

Everybody loves this snacks, but many people hard to do it in the proper way since there’s a trick when cooking caramel, so let’s do it now.  I’m also trying to make Cheese popcorn, hope can share it later too.

 

材料 (Ingredients) ：

 

牛油 (Butter) – 1杯 (1 cup)

 

蔗糖 (raw sugar) – 2杯 (2 cups)

 

鹽 (salt) – 1茶匙 (1 teaspoon)

 

粟米糖漿 (corn syrup) – 半杯 (1/2 cup)

 

梳打粉 (baking soda) – 半茶匙 (1/2 teaspoon)

 

雲呢拿精華 (Vanilla Extract) – 1茶匙 (1 teaspoon)

 

做法 (Method)：

 

1. 先預熱焗爐至95度
Prepare oven to 95 degree Celsius

 

2. 準備一個小鍋，先把牛油溶化
Prepare a small pan, melt the butter first

 

3. 再加入蔗糖、粟米糖漿及鹽，攪勻
Add raw sugar, corn syrup and salt, stir well

 

4. 一邊攪拌至煮滾，煮滾後，不要攪，再滾4分鐘，然後關火
Stir it until boil, after boiled, stop stirring and let it cook for 4 minutes, then remove from fire

 

5. 然後加入梳打粉及雲呢拿精，拌勻
Add baking soda and vanilla extract and stir well

 

6. 之後倒在爆谷上並伴勻
Pour the caramel over all the popcorn and mix until all popcorn coated

 

7. 把焦糖爆谷放入焗爐焗1小時，每15分鐘要取出並攪拌一下
Put the coated popcorn into oven and bake for 1 hour, stirring it every 15 minutes

 

8. 焗好後取出及完全待涼後就可以食用了。
Remove from oven and let it cool down completely, enjoy!

 

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