菜式分類 (Cuisine Type) – Page 11

野鳥鍋 (Hunter’s chicken)

Posted on October 9, 2015January 27, 2020 by 傑西

這道傳統意大利菜很出名，以前是打獵的人在當天打獵回來後烹調來吃，所以本身有很多變化，通常會用野鳥或野兔來做，加入蔬菜及香草煮成的鍋，配上鄉村包，就成為一道美味的菜式。而現代人也很少打獵，所以把這菜式現代化，一般都用雞代替了，而在意大利餐廳基本上餐牌都會有，由於很多變化，可以隨個人喜好加入不同的蔬菜及香料。

This is very popular and famous traditional Italian stew, in the old century, hunters used those meager meats and vegetables on hand to cook the dish, then serve with sourdough bread. However, nowadays, people normally use chicken to cook this dish instead, and you can often seen on the menus in Italian restaurants. So you can create your own dishes with different vegetables and herbs as well.

今次小編所介紹的版本是沒有蔬菜的，主要也是用香草帶出味道來，讀者可以自創的。

This time, i’m using various herbs to cook the dish.

材料 (Ingredients) :

有骨雞肉 [可以用雞上脾及雞脾或全雞] (chicken [you can select of thighs and drumstick or even the whole chicken] – 切件, 如果用全雞 (cut into chunks if using whole chicken)

洋蔥 (onion) – 1個 (1 pc) –> 切薄片 (finely slices)

蒜頭 (garlic) – 全個 (1 whole) –>分開粒及輕壓 (crushed)

辣椒 (Red chilli) – 1條 (1 pc) –>切粒 (sliced)

迷迭香 (Rosemary) – 2條 (2 sprigs)

麝香草 (Thyme) – 2條 (2 sprigs)

番茜 (parsley)

月桂葉 (Bay leaves) – 2片 (2 pcs)

鼠尾草 (Sage) – 4片 (4 pcs)

白酒 – 125ml

番茄醬「或濃縮番茄膏+水」(Tomato paste or puree+water) – 1.5 湯匙 (1.5 tablespoons)

車厘茄 (cherry tomato) – 175g –>切半 (cut halves)

黑胡椒粉 (ground black pepper)

橄欖油 (olive oil)

做法 (Method) :

1. 用鹽及黑胡椒醃雞塊
Marinated the chicken with salt and ground black pepper

2. 準備一個鍋，落油，把雞先煎至金黃色
Prepare a large pot, add oil, add chicken and seal well

3. 放入洋蔥、蒜頭、辣椒及所有香草，用中火炒幾分鐘至出味
Put onion, garlic, chilli and all herbs in, then turn to medium heat and cook it for few minutes until smell comes out

4. 倒入白酒，轉大火，待酒精揮發一會
pour white wine, increase the heat and let the wine evaporate a bit

5. 再加入番茄醬及車厘茄炒勻，轉細火，蓋上
Add tomato paste and cherry tomato, reduce to low heat and lid on

6. 慢煮90分鐘至雞塊離⻣就可以了。
slow cook it for 90 minutes until the flesh come away from the bone and finished.

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風乾機 (dehydrator), 食物處理器 (Food Processor), 小食 (Snacks), 氣炸鍋 (Airfryer)

[原創食譜 Original Recipe] 自製小食篇－薯片 (HOMEMADE SNACK – Potato Chips)

Posted on September 20, 2015January 27, 2020 by 傑西

這是突然的插入文章，暫且把做煙肉製作放低一下，因為最近試做了工廠式的薯片，本來想遲些才寫關於做小食的文章，但今次完成後在一些討論區上發放了相片，卻吸引了不少回響，答應整理後分享給大家。

This is an extra post that I’m not support to write it now, recently I tried to make homemade potato chips that really like factory one, and uploaded in facebook group, however, so many feedbacks hope that to write a recipe for this, thus, just put aside the post of bacon making, and today, just organised photos and share it out.

老實說，薯片製作程序真的比較麻煩，但為健康著想也是值得的。工廠式薯片加了很多調味劑、防腐劑、人做色素等等，鹽份又高，最重要係用千年油炸出來的食物，致癌物極高。

Actually, it’s so many steps for doing it, but it is healthy and worth to doing so. Not like the package one, factory must added large amount of salt, flavourings, colourings, preservations etc, and the main point is they are using recycle oil, it is really harmful for our health.

先說薯仔，最好不要在超市買袋裝的焗薯，焗薯適合用來做餸菜及沙律，但不適合用來油炸；我們需要用新薯或稱為白薯來做，因為比較硬身及不易變黑。

First, we have to buy white potato, it’s more hard and not easy to turn black, don’t buy the package one from supermarket, that is russet potato, which is good for cooking and making salad, but not good for frying.

做法：

1. 首先，把薯仔去皮，清洗乾淨，用食物處理器把薯仔切成2分厚
First, peel the skin, wash it well and use food processor for cut it in slices for 2mm thickness

2. 準備一個鍋，加入清水煲滾，當水滾後加入白醋，水與白醋的比例是2:1，然後把新鮮薯片放入，煲15分鐘。這個步驟用來去除薯仔內的澱粉質
Prepare a pot, boil water, add white vinegar when water boiled, water and white vinegar the ratio is 2:1, then put the potato slices and boil it for 15 minutes, this steps is used to wash out the potato starch

3. 準備一個篩及大碗，把篩放在大碗內，煲好後把薯片倒在篩內，先在水喉下沖洗一會，待薯片涼一點後，用清水浸著薯片並手清洗多餘的澱粉質，這個步驟需要反覆清洗及更換清水，直至看到水能清晰見底就可以了。
Then, prepare a sieve with a large bowl, put the sieve into the bowl, when the potato boiled, then use tape water to cool down a bit, then use your hand to wash out the remaining starch, repeat wash and replace water steps until water is clear.

4. 跟著用紙或布印乾水份，放上風乾機，風乾至硬身。小編的風乾機用了日照晒乾模式，70度，3小時就完成了。但讀者沒有用這個風乾機，請參考您所用的風乾機手冊。
After washed, use paper or towel to dry out some water, then use dehydrator to dehydrate it until becomes hard. Since my dehydrator is the newest model, I can select sun-dried mode for 70 degrees for 3 hours only. So please follow your dehydrator manual if you are not using this model.

5. 風乾後可以存放很久，要吃的時候先放入熱水浸15分鐘或煲至軟身，印乾，加入油及你喜歡的調味撈勻，放入氣炸鍋，160度，10分鐘，然後再180度，3分鐘就可以享用了。
After dehydrated, you can keep in a jar for long time, when you wanna eat, just put the potato slice into a hot water for 15 minutes or boil it for a while, then mix some oil and your favourite seasonings, put into airfryer for 160degrees, 10 minutes, enjoy!

p.s. 小編又試了把新鮮薯片串起，發現炸起來的效果更好

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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.

麵食 (pasta), 麵條機 (Pasta Maker)

自製麵條篇－中式麵條 (HOMEMADE NOODLES – Chinese Noodles)

Posted on September 4, 2015 by 傑西

老實說，簡單中式麵條比意大利粉容易做得多，原材料也容易在一般超市買到，但兩者做法也一樣，而中式麵條亦也可用意大利麵條機做到的，所以在這篇簡單地說明材料就可以了。

Actually, Chinese noodles are more easy to make which compared with Italian pasta and it is easy to find ingredients in any supermarket, however, they are using the same method for doing so, and also use pasta maker for help to do it, just briefly list the ingredients below :

全蛋麵：中筋麵粉、蛋、鹽及水

Traditional egg noodle : all-purpose flour, eggs, a pinch of salt and water.

上海麵：中筋麵粉、鹽及水

Shanghai noodle : all-purpose flour, a pinch of salt and water.

當然中式麵條也就太多款式了，不能在這裏盡錄，以上兩款只是最普遍會在家中自製的，所以才簡單說說吧。

Of course, there are so many types of Chinese noodles in China, I can’t list all here, these are just the most common noodles that people will make it at home, so just talk in short only.

麵食 (pasta), 麵條機 (Pasta Maker), 工具及廚具 (Utensils and Kitchen Equipments)

自製麵條篇－意大利粉 (HOMEMADE NOODLES – PASTA)

Posted on August 31, 2015 by 傑西

在香港很多人認識的意大利粉，大多也是一至兩款，就是扁意粉、一般長意粉及通粉，其實在意大利有六百多款意粉，但每一個省份所用的款式也不一樣，當然我們不需要跟著他們去做吧。

In Italy, actually there are more than six hundred types of pasta, different states using their specific type of pasta; in Hong Kong, we mostly familiar only few types of pasta : spaghetti, macaroni, linguine, etc., but no need try to follow them all.

雖然是自製麵條，除非您已是大師級，刀法自如，不然也需要麵條機輔助才容易做到的。小編曾經在一個展覽會上真的見過一位意大利大嬸由麵粉到做成麵條也是用人手做，又快又準，真心的佩服她，小編自問沒有這麼好的手藝。

If you have a very good skill for cutting pasta, otherwise better use pasta maker to assist you to do so, it’s more easier and faster. On the other hand, I really saw an italian woman who made any type of pastas using her skilful hands without any machines, just a simple tool – knife, I’m really so respect what she did for pasta, unfortunately I think I can’t be like her at all.

至於麵條機，香港比較容易買到是以下一款，這款機包括了兩款意粉模，闊條麵及天使麵，如果做我們一般的意粉就需要另購模具：

About the pasta maker, there’s one brand that easy to find in any department stores in Hong Kong as follows, it’s comes with two type of pasta mold, Fettuccine and angle hair, so if you wanna make spaghetti, you have to buy extra mold for it :

Marcato Atlas Wellness 150 Pasta Maker, Stainless Steel

這是一般的意粉模：

Marcato Atlas Spaghetti Attachment

以前一篇已說過，做意大利粉需要兩款麵粉，除了麵粉外，另加蛋及一點鹽就可以了。

As mentioned in last post, other than “00” flour and semolina flour, you also have to add egg and a pinch of salt to making pasta.

小編又是用麵包機打麵糰，打完後會在將麵糰留在麵包機內半小時，這是讓麵糰休息，之後才取出來做麵條。同時準備好麵條機吧。

I’m using bread maker for help to making a dough, after the dough is done, just sit in the bread maker for resting around half an hour, and prepare the pasta maker too.

取出麵糰後，灑上手粉，把麵糰分半，輕輕壓扁麵糰，調教麵條機的厚度為”0″，把麵糰放上及攪動麵條機，當麵糰壓扁後對摺，又再放入麵條機攪動，重複幾次後，感覺到麵糰有點乾的時候，可以把麵條機調高為”1″，又把麵糰壓扁，跟著每壓一次就調高麵條機一度，直至厚度為什為”4-5″，然後把壓扁了的麵糰灑上手粉，分為一半，最後放在不同的麵條機上攪動，就完成麵條了。

Take out the dough and put some flour on the top and cut in a half, just push down a bit and set the pasta maker to “0”, put the dough in the maker and roll it through, then fold it in half and put it to roll again until you can feel the dough a bit dry, then change the maker to “1” and repeat the step and add 1 after one and another until add to 4-5, then cut the pasta into 2, then put it into the mold for rolling until pasta form came out.