Category: 菜式分類 (Cuisine Type)

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 雞類 (chicken), 越南菜 (Vietnamese Cuisine), 低溫慢煮機 (Sous Vide cooker)

[原創食譜 Original Recipe] 越式雞肉河粉 – 低溫慢煮版 (Vietnamese Chicken Pho/Pho Ga – Sous vide version)

Posted on by 傑西

 

繼越式生牛河後，作者來個比較簡單的越式雞肉河粉，香料及做法也是一樣，但煮湯的時間短很多，適合假日或週末休閒地做著。

Chicken Pho/Pho Ga is much easier than Beef pho, using same spices and same cooking method, but it’s only take 2.5 hours, it’s good to make it during weekend.

 

材料 (Ingredients):

 

雞湯底 (Vietnamese chicken stock)  ：

 

全雞 (Whole chicken) – 1隻 (1 whole)

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)

雞肉 (chicken meat)

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)

鵝芥 (Culantro/Thai Coriander)

青檸 (Lime)

 

做法 (Method) ：

 

1. 先準備湯底材料 ：洗淨雞後，先用鹽擦勻全雞的內外，備用
Prepare chicken stock first : wash the chicken, then use sea salt to massage the whole chicken, 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75度
Preheat your sous vide cooker for 75 degree celsius

 

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75度後，放入湯袋，開始慢煮2.5小時
When the water reach 70 degree Celsius, put the bag in and start cooking for 2.5 hours

 

7. 把河粉用水浸至軟身
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. 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

 

12. 把全雞浸凍水一會，然後用手撕開雞肉或切成雞件
Soak the chicken in cold water for a while, then shred the chicken meat using hand or cut into pieces

 

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. 用同一鍋水，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. 再放上雞肉
Put in shredded chicken meat

 

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

 

18. 小心地倒入雞湯
And pour in the chicken stock

 

19. 最後放上金不換、薄荷葉、蔥、芫茜及鵝芥就完成了。
Finally, put the thai basil, mints, spring onion, coriander and culantro for garish, finished.

 

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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 肉類 (Meat), 雞類 (chicken), 印度菜 (Indian Cuisine)

印度燒雞 (Tandoori Chicken)

Posted on by 傑西

img_7811

 

這個菜應該不用介紹吧，在世界各地有印度餐廳的地方也會有這道菜，很多人接觸的第一道印度菜就是這個。

If you went to Indian restaurant before, you must knew this dish, you can find this in any Indian restaurants around the world, this is the first dish you will eat at the first time.

 

除了炸物外，其實印度菜也很健康，全部也是香料及香草來煮成的，而每個菜式當中包含十多種香料，對健康有很大的幫助。

Although, there so many deep fried foods in Indian, but for main cooking dishes, Indian cuisine is practically a healthy diet, because for every dishes, they are mixed with various type of spicies and herbs, it’s really good for health.

 

這道菜先要做一個其中需要的混合香料 (Garam masala)，可以做多一些，那麼不用每次做，因為要十多種香料來混。此外，由於印度人每個家庭也會有自家口味，所以這個只是本人的口味，當讀者了解不同的香料後，可自行調配不同的口味吧。還有，印度人一般也沒有份量，所以請自行判斷味道。但如果讀者在相熟的香料店找到現成的也可以的。

First of all, you have to blend Garam masala which is one of the ingredients for this dish, you can make a little bit more for storage。Since there are different taste for every family, so this is just my taste of garam masala, you can try to mix yours when you understand indian spices.  Also, there’s no measurement for every spices and herbs, therefore, please try taste yourself.  But if you can find this instant mixed spices at your spices store, you can buy too.

 

材料 (Ingredients) ：

 

芫茜籽 (Coriander seeds)

綠豆蒄 (Green Cardamom)

黑豆蒄/草果 (Black Cardamom)

小茴香 (Cumin seeds)

大茴香 (Fennel seeds)

桂皮 (Cinnamon sticks)

丁香 (Gloves)

黑胡椒 (Black peppercorn)

月桂葉 (Bay leaves)

肉豆蒄 (Nutmeg)

八角 (Star Anise)

薑粉 (Dry ginger)

 

做法 (Method)：

 

1. 把所有香料逐一單獨在平底鍋上炒1-2分鐘，不要炒多於2分鐘，否則香料變苦味
Prepare a sauce pan, stir every spices one by one in very low heat for 1-2 minutes, not more than 2 minutes, otherwise it will becomes bitter.

 

2. 炒香完成的香料放在一個器皿上放涼一段時間，才可放入碎香料器打碎至粉狀就完成。
Put in a large bowl after finished and let it cool down, then use a grinder and grind all spices until powder form.

 

 

現在正式做印度燒雞吧。

After blended Garam masala, we can go for the chicken now.

 

材料 (Ingredients) :

雞槌或雞肶 (Chicken drumlette or chicken whole legs)

洋蔥 (Onion)

紅辣椒粉 (Red Chilli Powder)

檸檬汁 (Lemon juice)

鹽 (salt)

芫茜籽粉 (Coriander powder)

薑蒜膏 (Ginger garlic paste)

Garam Masala

小茴香粉 (cumin powder)

黃薑粉 (Tumeric)

月桂葉 (Bay leaves)

黑胡椒粉 (Black pepper powder)

乳酪 (Yogurt)

Chaat Masala

青檸汁 (Lime juice)

植物油 (vegetable oil)

新鮮芫茜 (fresh coriander )

 

 

做法 (Method)：

 

1. 用刀在雞肉上鎅開幾刀，用意是醃肉時入味
Cut few slits in every pieces, it’s used for easy marinating

 

2. 準備一個小碗，把鹽、檸檬汁及紅辣椒粉混合，把混合好的醬塗在雞肉的鎅口上，醃15分鐘
Prepare a small bowl, mix with red chilli powder, lemon juice and salt, and then put the sauce into each slits and marinate for 15 minutes

 

3. 預熱焗爐200度
Preheat the oven to 200 degree Celsius

 

4. 準備一個大碗，把其餘的材料混合，如果讀者喜歡比較紅的色彩，可以加入食用紅色素
Prepare a large bowl, mix all other ingredients into it, if you would like red colour in the chicken, you can put red food colouring on it

 

5. 把醃好的雞肉放入剛混合好的大碗內，用手把雞肉及醬料伴勻
Put all the chicken into the large mixing bowl and well mix all the sauce with chicken by hand

 

6. 把伴勻的雞肉放在焗盤上，放入焗爐烤30分鐘
Put the mixed chicken into the baking tray and roast it for 30 minutes

 

7. 準備一個平底鍋，把洋蔥片先炒一下，再把焗好後的剩餘醬料倒加入，再炒至洋蔥軟身
Prepare a sauce pan, stir the onion slices a little bit, then put the cooked sauce into the pan and stir well until onion becomes soft

 

8. 再加入焗好的雞肉大火略煎至金黃，最後加入青檸汁就完成。
Then Add the chicken into the pan and grill the chicken until brown in surface, add lime juice and fresh coriander, finished.

 

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Posted in 豬肉 (Pork), 日本料理 (Japanese Cuisine)

[原創食譜 Original Recipe] 日式咖喱配吉列豬扒 (Japanese Curry with Deep Fried Pork Chop)

Posted on by 傑西

 

作者將會分享一些簡單的食譜，希望大家喜歡吧。

I will share some more simple recipes starting now, hope you would like it too.

 

今次先分享日式豬扒咖喱，雖然日式咖喱也可以自己煮，但作者也覺得實在太麻煩，亦由於作者只得小倆口，買一盒也可以用三次，買現成回來也只不過二十多元，所以買比較性價比高吧。

I will share how to cook Japanese curry with deep fried Japanese pork chop this time, but I don’t think it’s good make your own curry brick since the price is cheap for instant one, and for me I can cook for 3 times for a pack, that’s why I don’t recommend to make your own one.

 

材料 (Ingredients) ：

 

無骨豬扒 (Boneless pork chop) – 4件 (4 pcs)

味琳 (Mirin) – 2湯匙 (2 tablespoons)

麻油 (sesame oil) – 1湯匙 (1 tablespoons)

日本醬油 (Japanese soy sauce) – 1湯匙 (1 tablespoons)

蒜蓉鹽麴 (Garlic Shio Koji) – 3茶匙 (3 tablespoons)

雞蛋 (chicken egg) – 2隻 (2 pcs)

麵粉 (flour) – 80g

日式麵包糠 (Japanese bread crumb) – 1包 (1 pack)

日式咖喱磚 (Japanese Curry brick) – 4磚 (4 pcs)

紅蘿蔔 (carrots) – 2個 (2 pcs)

薯仔 (Potato)  – 2個 (2 pcs)

洋蔥 (onion) – 1個 (1 pc)

菜油 (vegetable oil) – 2湯匙 + 200ml (2 tablespoons + 200ml)

水 (water) – 500ml

 

 

 

做法 (Method) ：

 

1. 豬扒先在筋位不同位置輕輕𠝹開幾刀，以免在炸豬扒時卷曲
Cut different positions of the edge of pork chop to avoid its being cured when deep frying

 

2. 用味琳、麻油、日本醬油、蒜蓉鹽麴醃肉一段時間
Seasoning pork chop with mirin, sesame oil, soy sauce and garlic shio koji and set aside

 

3. 把紅蘿蔔、薯仔及洋蔥切成小粒
Cut all carrots, potato and onion into small chunks

 

4. 準備一個鍋，下油，把所有蔬菜粒用大火炒5分鐘
Prepare a pot, add some oil, and put in all veggies and stir fry until high heat for 5 minutes

 

5. 加入水，至蓋過所有材料，水滾後，轉小火煮15分鐘
Pour in water and cover all the veggies, boil it and change to small heat, cook for 15 minutes

 

6. 準備幾個小碟，分別倒入麵粉、麵包糠及雞蛋
Then, prepare a few plates, put flour, bread crumb and eggs in separate plate

 

7. 雞蛋打勻，但不要發得太耐，均勻就停止
beat the egg evenly with thick texture

 

8. 把豬扒有次序地平均地粘在豬扒上 ： 麵粉–>蛋漿–>麵包糠
Put the pork chop and coat the ingredients in sequence : flour –>egg wash –> bread crumb

 

9. 回到咖喱，15分鐘後加入咖喱磚並攪拌至咖喱磚完全溶解，再繼續小火煮多5-10分鐘至自己喜歡的濃縮度
Back to the curry, put the curry bricks into veggies soup, stir it until completely melted,  and continue to cook 5-10 minutes until the consistency you like

 

10. 準備一個小鍋，倒入菜油，開大火至油熱
Prepare another small pot, pour lots of oil, turn to high heat until oil is hot enough

 

11. 油熱後，轉中火，待油溫降一點點後，小心地放入豬扒
When the oil is hot enough, then turn to medium heat and let the oil heat down a bit, then put the pork chop in carefully

 

12. 待一會後翻轉，大約炸7-8分鐘，當表面轉為金黃色就撈起
don’t forget to turn it over for sometimes, and continue deep frying around 7-8 minutes until little bit golden brown and take out

 

13. 用廚房紙吸收多餘油份及待涼一點就可以切成小件。
Use kitchen paper to absorb excess oil, let it cool down a bit and cut into small pieces.

 

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