Category: 菜式分類 (Cuisine Type)

Posted in 蔬菜 (Vegetable), 其他西餐 (Other Western cuisine), 湯類 (Soup)

俄羅斯羅宋湯 (Russian Borscht)

Posted on by 傑西

 

我估讀者會問，羅宋湯？有乜特別？作者為何會介紹？ 不是我們平時在餐廳所喝的羅宋湯嗎？ 好的。。。作者在這裏回答你們吧。

I think readers will ask, why Borscht? what’s the special about it? We are always having Borscht in restaurant, what’s wrong with it? so..I’m answering you here.

 

我們在餐廳所喝到的羅宋湯，除了蔬菜外，湯底其實是加蕃茄醬 (Ketchup) 加水而煮成的，有些好的餐廳會也會用上牛湯底，但也是加茄醬而已，所以我們在香港所認識的羅宋湯其實不是那回事。

Although we always enjoy Borscht in restaurant, except the veggies, what we have enjoyed in restaurant is only Ketchup and water as the stock base, but some restaurant will use beef stock base and also added with ketchup on it, actually the traditional Russian Borscht is not the same.

 

真正的羅宋湯是由俄羅斯傳到世界各地，但傳到亞洲，卻因為缺乏了羅宋湯內最主要的材料 – 紅菜頭，所以當時有餐廳把它轉一下，沒有紅菜頭，就加入大量番茄醬，把湯變為橙紅色，直到現在，很多餐廳也原用這個方法。

The Traditional Borscht from Russian or Ukrainian and spread around the world, unfortunately, when it’s spread to Asia, it’s because lack of beetroot at that time, so Chinese chef twisted the recipe, using Ketchup instead of beetroot to form the red colour, so you normally can see the Borscht not in red colour, it’s in orange red colour instead, and now still using Ketchup in Asia for their recipe.

 

真正的羅宋湯是鮮紅色的，那鮮紅色來自紅菜頭，湯底一般用牛肉湯底，但現在有些也用雞湯底的。 但作者的版本，兩者也用，這令到湯味的層次更加豐富。

So, the traditional Borscht in red colour comes from beetroot, normally using beef stock, but some are using chicken stock now, and my version is combination stock, use both the get more flavour on it.

 

材料 (Ingredients)：

 

 

紅菜頭 (Beetroot) – 1個 (1 whole)

紅蘿蔔 (Carrots) – 2個 (2 pcs)

洋蔥 (Onion)  – 2個 (2 pcs)

椰菜 (White cabbage)  – 半個 (half)

蕃茄 (tomato) – 2個 (2 large)

薯仔 (potato)  – 2個 (2 large)

牛骨 (beef bone) – 半磅 (1/2 lbs)

雞殻 (chicken carcass) – 1個 (1 whole)

牛肉 (beef chunks) – 幾粒 (few)

牛油 (Butter) – 1湯匙 (1 tablespoon)

蒜頭 (Garlic) – 1瓣 (1 pc)

香葉 (bay leaves) – 3片 (3 pcs)

香料 (spices) – 隨自己喜愛 (personal preferences) – i.e. dill, parsley

鹽 (salt) – 適量 (few)

黑胡椒 (black pepper) – 適量 (few)

檸檬 (Lemon) – 半個 (half)

 

 

做法 (Method) ：

 

1. 先煮湯底 ： 準備一個湯鍋，把牛骨、雞殼、洋蔥1個、紅蘿蔔1條、西芹及水，放入鍋內，大火煮滾後，轉小火煮1小時 (今次作者效法了零廚餘餐廳的做法，只用蔬菜的廚餘來煮湯底)
Cook the stock first : prepare a stock pot, put beef bones, chicken carcass, onion, carrots and celery into the pot, covered it with water, boiled it and then turn to small fire, cook it for 1 hour (this time, I just tried to use all veggies waste to cook my stock that referred to zero waste restaurant)

 

2. 把所有蔬菜切成小粒或絲狀
Cut all the veggies into small cubes and/or slice it into thin slices

 

3. 準備另一個鍋，加入油，先加入洋蔥及蒜頭，炒至軟身後，再加入紅蘿蔔及薯仔再炒，再加入紅菜頭、番茄及椰菜, 加入少量水及檸檬汁炒勻，慢火煮十分鐘
Prepare another pot, add oil, put the onion and garlic in, stir it until soft, then add carrot and potato, stir well; add beetroots, tomato and cabbage, stir again, add some water and lemon juice on it and cook in small heat for 10 minutes.

 

4. 另外用牛油把牛肉粒煎香
Prepare a sauce pan, heat up the butter, then add beef cubes and sear it.

 

5. 然後把煮好的湯底用隔篩過慮出湯汁在剛炒好的菜鍋內，再加入牛肉粒，煮滾後，轉小火再煮多45分鐘，煮好後加入檸檬汁就完成。
Use a sieve to shift the stock the veggies pot, then add beef cubes, boil it and turn to small fire, cook for another 45 minutes, then add some lemon juice and finished

 

 

 

溫馨提示 ：有些人喜歡在湯上加入酸忌廉，隨個人喜歡吧。

Tips :  Some people love to put sour cream on, it’s personal preferences.

 

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Posted in 蟹 (crab), 麵食 (pasta), 意大利菜 (Italian Cuisine), 海鮮 (Seafood)

意式蟹肉意粉 (Crab Meat Pasta)

Posted on by 傑西

 

 

這個蟹肉意粉，作者很少做吧。 在香港的時候，很少出市區，所以沒有機會買來真蟹肉來試做，然而在馬來西亞卻很容易買到，價錢亦很便宜，因此今天可以分享這食譜了。

I rarely cook this dish because it’s hard to find since I’m lived in outlying island while in HK, but in Malaysia, it’s very easy to get it and price are cheap too, so I can now sharing this recipe for you.

 

材料 (Ingredients) ：

 

 

急凍蟹肉 (Crab meat) – 250g

 

蒜頭 (garlic) – 2粒 (2 gloves)

 

辣椒 (chilli) – 1條 (1 pc)

 

蕃茜 (Parsley) – 大量 (A handful)

 

酸豆 (capers) – 1茶匙 (1 teaspoon)

 

車厘茄 (cherry tomato) – 20粒 (20 pcs)

 

檸檬汁 (lemon juice) – 2茶匙 (2 teaspoons)

 

橄欖油 (olive oil) – 3茶匙 (3 teaspoons)

 

白酒 (white wine) – 30ml

 

 

做法 (Method) ：

 

1. 準備平底鍋，下油，下蒜頭及辣椒，炒一下至出香味
Prepare a sauce pan, add some oil, stir fry garlic and chilli until smell fragrance

 

 

2. 再加入酸豆、車厘茄及白酒
Then add capers, cherry tomato and white wine

 

3. 加入蟹肉，再加多少少白酒，煮一會
And, add crab meat, some more white wine, cook for a while

 

4. 加入意粉及少許意粉水，伴勻
Add pasta in and some pasta water, mix it well

 

 

5. 最後加入檸檬汁及蕃茜，伴勻就完成。
Final touch with lemon juice and garnish with parsley, finished.

 

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Posted in 蔬菜 (Vegetable), 中菜 (Chinese Cuisine), 湯底 (Stock), 低溫慢煮機 (Sous Vide cooker)

[原創食譜 (Original Recipe)」蝦籽柚皮 – 低溫慢煮版 (Braised Pomelo Skin in Shrimp Roes – Sous Vide version)

Posted on by 傑西

 

各位，中秋節快樂啊！ 作者剛剛才可以暫時安定下來，但還有很多濕碎事未解決，已經急不及代想分享新食譜了。 但由於未太適應新地方關係，對不起，這次的相片沒有太仔細地影下來，請大家原諒，要辛苦大家多看文字了。 下次有機會再做，一定會加插回遺留了的相片。

Happy Mid-Autumn Fest.! I just moved to Malaysia and just moving in a new house, although still have many little matters not yet solve, but wanna share this recipe for you.  Also, since this is a new place, sorry that I have missed some photos for this recipe, I will add in later when I will make it next time.

 

蝦籽柚皮這個古老菜式，相信很多人也吃過，也知道當中很多功夫吧。 今次作者用舊酒新瓶的方法，用低溫慢煮棒來煮，希望更容易入味及容易做到入口即化的效果。

This a a very old traditional Cantonese dish, so the procedure is very complicated and really take times to do it, but I’m using sous vide method to braising it to make it more tasty and hope to make the same texture as old method.

 

很多大廚說一定要用沙田柚來做，而馬來西亞的籮柚更加不適合做，因為柚皮太薄，但作者現在住在馬來西亞，當然只會用怡保籮柚吧，讀者可以買來沙田柚來做的。

Although many chefs said that not using Malaysia’s Pomelo, because it is not thick enough, but since I’m in Malaysia right now, so I’m still using it, you can still using Chinese pomelo to do it.

 

先說前期準備功夫  (Preparation of pomelo skin)：

 

1. 柚皮先切去綠色的外皮

Peel off the most outer skin first

 

2. 用滾水先汆水十分鐘後，立即放在冰水中浸泡

Put the pomelo skin into a boiling water and let it cook for 10 minutes, then soak in a iced water

 

3. 然後每3個小時啤水一次及換新水，重復做3天，把柚皮的苦澀味除去

Then squeeze out all the water carefully and replace a new water bath every 3 hours, repeat this step for 3 days to get rid of bitter taste.

 

 

然後煮上湯 (Cook the stock) :

材料 (Ingredients)：

 

雞殼 (Chicken bone) – 1個 (1 whole)

 

金華火腿 (Chinese salted ham) – 4片 (4 slices)

 

大地魚/柴魚 (Dried earth fish) – 1條 (1 whole)

 

瑤柱 (Dried scallops) – 3粒 (3 pcs)

 

冬菇 (Dried mushroom) – 3個 (3 pcs)

 

蝦乾 (Dried shrimp) – 4隻 (4 pcs)

 

做法 (Method) ：

 

1. 金華火腿先汆水，備用

Put the dried ham into a boiling water and cook for 2 minutes, set aside

 

2. 瑤柱、冬菇及蝦乾用水浸泡，備用

Dried scallops, dried mushrooms and dried shrimps soak into a water until soft, set aside

 

3. 大地魚/柴魚先用小火慢慢地燒至出香味，備用

Put the dried earth fish in a very small fire and grill it until smell fragrance.

 

4. 準備一個大鍋，先煲一鍋水，水滾後把所有材料放入煲內，浸泡瑤柱、冬菇及蝦乾的水也一並倒入

Prepare a big pot, boil water and put all the ingredients when water is boiled, also pour in all the soaked water with dried food

 

5. 慢火煮2小時後，先取出材料，只留下上湯

Let it cook for 2 hours in a small fire, then take all the ingredients out first

 

6. 預熱慢煮棒，60度，16小時

Preheat your sous vide machine in 60 degree Celsius, and will cook for 16 hours

 

7. 再把柚皮作最後一次啤水，然後把乾水好的柚皮放入湯鍋內，讓柚皮吸收上湯大約10分鐘

Do the last squeeze of pomelo skin, put all the pomelo skin into the stock, and let it absorb the stock for 10 minutes

 

8. 小心地把帶有上湯的柚皮放入真空袋內，再加入少許上湯，就可以進行低溫慢煮

Put the absorbed pomelo skin into vacuum bag gently, and add a little bit extra stock on it, then start cooking

 

9. 慢煮好後，小心地倒出來

After fished cooking, pour out all carefully

 

10. 蝦籽用平底鍋不加油乾鍋炒至出香味，備用

Use a sauce pan in a small fire, toast the shrimp roes until smell fragrance

 

11. 把剩餘的上湯煮滾後，加入蠔油及生抽，然後少量地加入生粉水，煮成一個濃汁，再淋在柚皮上

Boil the excess stock, add some oyster sauce and soy sauce, then add the potato starch water little by little until cook in a thick sauce, then pour at the top of the pomelo skins

 

12. 最後把蝦籽灑在上面就完成了。

Finally Sprinkle on the toasted shrimp roes and finished.

 

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Posted in 其他西餐 (Other Western cuisine), 強力及高速攪拌器 (High Speed/Powerful Blender), 抽真空機 (Vacuum Sealer), 低溫慢煮機 (Sous Vide cooker)

低溫慢煮豬仔脾配蘋果醬汁 (Apple-Braised Pork Shank – Sous vide method)

Posted on by 傑西

 

本以為這個寫好了的食譜不能出版，因為作者從馬來西亞回來後，在島內的超市沒有了豬仔脾，幸好前兩天返貨，這個食譜才得以出版。作者不清楚馬來西亞有沒有這種食材，所以本打算在離港前再看看，沒有這食材的話，就刪除這個食譜。

This recipe I have written before travel to Malaysia, however, when I back to Hong Kong, I can’t find any stock at supermarket in the island, I’m so disappointed, I wanna delete this recipe too.  Luckily, it have been restocked again these 2 days, so I can, finally, publish this recipe now.

 

最近作者所住的島內唯一超市發現新產品 – 豬仔脾，價錢又平，作者興奮到不得已，買回來後，用低溫慢煮做了一道菜式，簡單地配上薯蓉及烤西蘭花，已經係一道高級菜式了。在這篇中，作者只分享豬仔脾及醬汁的做法，其他簡單的配菜，我想不用再分享了。

Recently, I’m really happy that I’ve found a new product in the supermarket that I’m living, so I bought it back and cooked it using sous vide, served it with mashed potato and roasted broccoli.  Here, in this recipe, I will just only share the pork shank and sauce cooking.

 

我們做這個醬汁，需要大量蘋果汁，但作者不建議買來現成的，因為加工過，有其他化學物質，那麼是很不健康的，所以我們先來做個蘋果汁，讀者可以用慢磨機，這比較方便，如果用攪拌機，就得好像作者一樣，先過濾果渣，我們只需要蘋果汁。

For the apple sauce, we need apple juice, but I’m not recommend you to buy packed one since it is so many substitutes, better make fresh apple juice by your own.  If you have  juicer machine, it’s more convenient, because we just need the juice only; but if only have a blender, please use sieve to sift the juice out.

 

 

材料  (Ingredients)：

 

豬仔脾 (Pork Shank) – 4隻

 

蒜頭 (Garlic)  – 4瓣

 

蘋果汁 (Apple Juice) – 400ml

 

蘋果醋 /紅酒醋/白酒醋 (Apple cider vinegar/Red Wine vinegar/White) – 200ml

 

芥末醬 (Dijon Mustard) – 150g

 

原糖 (Cane sugar) – 100g

 

鹽 (salt)

 

油 (Oil)

 

黑胡椒 (Black pepper)

 

新鮮百里香 (Fresh Thyme) – 8支 (無新鮮可用乾的 – If you don’t have fresh, dried one also OK)

 

 

做法 (Method) ：

 

1. 預熱慢煮器到70度
Preheat your sous vide cooker to 70 degree Celsius

 

2. 豬仔脾先用鹽及黑胡椒調味
Seasoning pork shank with salt and pepper

 

3. 準備平底鍋，開大火，下油，把豬仔脾煎四邊至金黃色，盛起，備用
Prepare a sauce pan, add some oil, and sear the pork shanks until brown, then remove it and set aside

 

4. 先把蘋果打成蘋果汁
Blend your apple into apple juice

 

5. 把蘋果蓉隔開，只用蘋果汁 (如果讀者用慢磨榨汁機，這步驟就可以省卻）
Use a sieve to sift out the apple pulp, remain the apple juice only (If you are using pure juicer, you can skip this step)

 

6. 同一個鍋，加入蒜頭、蘋果醋、芥末醬及糖，用中火煮至醬汁收成杰醬，放涼一會
Use the same pan, add garlic, apple juice, apple cider vinegar, Dijon mustard and cane sugar and cook it under medium fire until becomes a thick sauce even glaze.  Let it cool down a bit

 

7. 準備真空袋，把豬仔脾，醬汁及百里香放入袋內並進行真空封密，然後放入慢煮器，進入24小時慢煮
Prepare a sous vide bag, put in pork shanks, sauce and thyme (If you are using dried one, better seasoning it first before put into the bag), then let it start cooking for 24 hours

 

8. 翌日取出後，準備小鍋，先倒出醬汁，把醬汁用中火再煮回杰醬
Next day, prepare a small pot, pour out the sauce after cooked, then cook the sauce again until thicken

 

9. 豬仔脾上碟後，把醬汁淋上就完成。
Served the pork shank and glaze the thick sauce in, finished.

 

食譜來源 ： https://www.chefsteps.com/activities/hearty-apple-braised-pork-shank

 

 

溫馨小貼士 ： 這個醬汁，亦可作為燒烤醬，作者試過用來烤豬肋骨，相比用BBQ醬無咁膩，酸酸甜甜好胃很多。
Tips : This sauce also can be replaced as BBQ sauce, it’s more healthy and more delicious.

 

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Posted in 泰國菜 (Thai Cuisine), 低溫慢煮機 (Sous Vide cooker)

簡單冬蔭豬頸肉湯米粉 (Simple Tom Yum Soup Rice Noodle with pork jowl / Tom Yum Kut Teh)

Posted on by 傑西

 

這個應該是作者在香港生活的最後一個食譜吧。 待作者在大馬生活穩定後，一定再為大家分享多些不同的食譜。

I think this is the last recipe I am sharing while living in Hong Kong.  I will share more special recipes later when I’m settled down in Malaysia.

 

作者一向認識的冬蔭湯也是用蝦及草菇煮成，所以我但在香港大多說冬蔭功，當中的「功」在泰文是 goong, 是蝦的意思, 一般只會說冬蔭。 但在泰國卻是很多配搭，可以是豬肉、雞肉或牛肉，亦有很多其他冬蔭做法，而主要材料也是香茅、南薑、檸檬葉、魚露、辣椒、青檸汁。至於冬蔭醬，其實當地人比較少用，他們主要用新鮮香料再加入一種辣椒醬，所以看上去是清湯的； 但在世界其他地方，冬蔭湯主要味道來源是冬蔭醬，因為味道比較濃及方便。

As I know like most of the people, Tom Yum only added shrimp and mushroom, we called tom yum goong, but the word “goong” means shrimp, so we should call tom yum only.  Actually, you can find Tom Yam with meats as well in Thailand household and variety kind of tom yum too.  The main ingredients for Tom Yum are lemongrass, galangal, kaffir lime leaves, Chilli, fish sauce and lime juice, therefore, they are mostly clear broth instead red one.  Tom Yum paste only widely use outside Thailand, because it enhance flavour and more convenient.

 

作者所住的小島上，很多泰國人聚居，不時也有泰國人在島上開小餐館，因此認識了比較家庭式的冬蔭食法，不太似我們在城市裏的餐廳味道，但感覺很地道，配搭肉類也是不錯的。

In the island that I’m living, there are many Thai people living here too, sometimes they will open a small restaurant to serve localized Thai cuisine, some dishes are not famous in popular Thai restaurant, it’s not home cook style one, so I learn this from them too.

 

最近作者所住的小島又有泰國人開了新食品店，店主是泰國人，親自回泰國入貨的，所以介紹了一款冬蔭醬，她指餐廳也是用這個品牌; 當作者試過後，真的很不同，以前從超市買回來的冬蔭醬，只有鹹味，用一包也沒有冬蔭那種酸辣的味道，然而用了這個品牌，只需要2湯匙已經足夠一鍋2-3人份量的冬蔭湯底味道了。

Recently, there’s a Thai grocery store opened in the island, it’s also operated by Thai people and import goods themselves directly from Thailand.  She introduced a brand of Tom Yam paste for me which also widely used in Thai restaurants too.  After I tried, it’s really unbelievable taste too, compared with previously bought from supermarket, it’s only taste salty but without hot, spicy and sour character that Tom Yam should be, but this only use 2 tablespoons which enough flavour to serve 2-3 pax of soup.

 

這次真的簡單版，作者也只是買來超市預醃的泰式豬頸肉吧了，但用了低溫慢煮方法，肉質比較鬆軟。

This is very very simple recipe that I also bought a pre seasoned meat from supermarket, but using sous vide method that meats are tender and juicy.

 

材料 (Ingredients) ：

 

泰式豬頸肉 (Thai style pork jowl) – 1包 (1 pack)

 

冬蔭醬 (Tom Yam paste) – 2湯匙 (2 tablespoons)

 

冬蔭香料包 (Tom Yam herbs pack) – 1包 (1 pack)

 

蝦皮/蝦殼 (Shrimp shells) – 8-10 隻 (8-10 pieces)

 

雞湯 (Chicken stock) – 1公升 (1 Liter) [做法參考 ： http://mykitchen.jessieshare.com/?cat=98]

 

番茄 (Tomato) – 1-2個 (1-2 pcs)

 

魚露 (fish sauce) – 適量 (as taste)

 

青檸汁 (Lime jucie) – 適量 (as taste)

 

菜油 (Vegetable oil) – 少許 (little)

 

椰奶/淡奶 (coconut milk / evaporated milk) – 適量 (as taste)

 

泰國米粉 (Thai Rice noodle)

 

草菇/蠔菇 (straw mushroom / oyster mushroom)

 

芫茜 (Coriander) – 適量 (for garnish)

 

 

 

做法  (Method)：

 

1. 先預熱低溫慢煮器為68度
Preheat your sous vide circulator at 68 degree celsius

 

2. 把豬頸肉放入真空袋並開始煮2.5小時
Put the meat into vacuum bag and start cooking for 2.5 hours

 

3. 香茅扁切斷、紅蔥頭切片、南薑切片 (如喜歡比較辣，可以把辣椒切段)
cut lemongrass into 2cm pieces, shallots and Galangal cut into small pieces (If you wanna more spicy, you can also add some chilli pieces too)

 

4. 準備一個鍋，下油，放入香茅、紅蔥頭、南薑炒香
Prepare a pot, add some oil, put lemongrass, shallots and Galangal, stir fry a while

 

 

5. 加入蝦殼再炒香
Add shrimp shells and stir fry until fragrance

 

6. 再加入番茄及冬蔭醬，再炒至冬蔭醬出味
Add tomato and tom yum paste, and stir fry again

 

7. 入雞湯，並把檸檬葉用手撕碎與草菇一起放入湯內, 煮10分鐘，先關火
Add chicken stock, kaffir lime leaves and mushroom into the pot and let it boil for 10 minutes and set aside

 

8. 米粉先用水浸軟，備用
Soak the rice noodle into a water until soft and set aside

 

9. 回到豬頸肉，把煮好的豬頸肉汁倒回冬蔭湯內
Back to the meat, pour the excess sauce into the pot

 

10. 豬頸肉用焗爐或火槍或平底鍋，煎至表面少許焦就可以了
Either sear the meat in the sauce pan or use blow touch to seal the surface until brown

 

11. 放涼一點後切片備用
After cool down, cut into small pieces

 

12. 再次煲滾冬蔭湯後，關火，加入魚露及青檸汁, 最後加入椰奶, 伴勻，試味，就可以了
Back to tom yum soup, boil it again, add fish sauce, lime juice and coconut milk, mix it well and taste it

 

13. 米粉煮5分鐘就可以了。
Boil a pot of water, and cook the rice noodle for 5 minutes

 

14. 準備好碗，放入米粉，把豬頸肉放上層
Prepare a bowl, put the rice noodle in and put the meat on the top

 

15. 小心地倒入冬蔭湯底，加入芫茜就完成了。
Pour the tom yum soup in and garnish with coriander, finished.

 

 

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