菜式分類 (Cuisine Type) – Page 7

巴基斯坦奶茶/印度奶茶/馬來西亞拉茶 (Chai Tea/Masala Tea/Teh Tarik)

Posted on November 19, 2016January 27, 2020 by 傑西

香料奶茶源於巴基斯坦，後來傳入印度及其他東南亞地方，原本是用印度特有的一種紅茶 (Assam Tea), 但後來給英式印度紅茶或錫蘭紅茶取替。

Chai Tea originally comes from Persian, then spread over India and other South East Asia countries. The original base tea is Assam Tea which comes from India, but now Britain India or Ceylon Tea is commonly used.

由於香料奶茶是用幾種不同香料連紅茶一起煮，所以亦對身體很有益處，例如：可以抗抑鬱、通血管、減低癌症風險、幫助消化等等作用。

Since herbs tea is cooked with different kind of spices, so it’s good for our health, such as Anti inflammatory, Fights cold and flu, improves digestion, Beat The Fatigue, Reduction in cancer risk, etc.

而香料奶茶每家每戶也有點不同，所以這只是作者的配方，此外，亦沒有分量提供，請自行試味調味自己的口味。

Since every family have their own taste of tea, so this is just my own taste of recipe too, also there’s no measurement, please taste your own one.

材料 (Ingredients)：

綠豆蒄 (Green Cardamon)

丁香 (Gloves)

桂皮/肉桂 (Cinnamon)

薑粉 (Dry gringer)

肉豆蒄 (Nutmeg)

黑胡椒 (Black peppercorn)

紅茶 (Black Tea)

牛奶 (Milk)

糖 (sugar)

茴香籽 (Fennel seeds) [Optional]

做法 (Method)：

1. 先把綠豆蒄開邊、桂皮及肉豆蒄磨成粉 (如果讀者用現成粉，可以刪減這步驟)
Cut the Green Cardamon in half, grind Cinnamon and Nugmeg into powder (If you are already have spices powder, please skip this step)

2. 準備一個小鍋，加入水 (比例為1杯奶茶用1杯去煲) 及香料
Prepare a small pot, pour water (if you cook 1 tea cup, then use 1.25 tea cup of water) and all spices

3. 用中大火煲大約5分鐘或至香料及紅茶出味 (小心滾瀉，太滾可轉細火一會)
Set the fire to medium to high and boil for 5 minutes or until you can smell the taste of spices and tea (Becareful, tea will cook out of pot easily), if so, please turn the heat to low for a while

4. 加入牛奶再煮一會，最後加糖，試味好就完成
Then add milk and boil again for a while, add sugar until all sugar melted, then taste it

5. 把茶隔放在茶杯上，慢慢地倒入茶杯內，待一會涼了點就可品嚐。
If taste is suitable for you, then put the tea sieve on the tea cup and pour the chai tea in, let it cool down a bit and enjoy.

溫馨提示 (Tips) :

1. 如果有香料粉也可用，但香味會比較少。
 You can also use spices powder, but of course, the taste not as good as whole spices

2. 怕煲完清理麻煩，可以先把茶葉及香料放入茶袋內煲
 If you don't want to messy up when washing, you can also put tea leaves and all spices into a tea bag for boiling.

3. 可以用煉奶代替牛奶及糖，那就不用加入煲內，只需要把煉奶先倒入杯內就可以了。
You can also use condensed milk instead of whole milk and sugar, if so, just add condensed milk in the mug and pour the tea in.

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菇類 (Mushroom), 蔬菜 (Vegetable), 帶子 (Scallops), 意大利菜 (Italian Cuisine), 意大利飯 (Risotto), 海鮮 (Seafood)

黑松露牛肝菌帶子意大利飯 (Black Truffles and Porcini risotto with scallops)

Posted on September 19, 2016January 27, 2020 by 傑西

關於意大利米，作者也在這篇簡單地細說一下吧。其實意大利米分別有幾款： Arborio, Baldo, Carnaroli, Maratelli, Padano, Roma, and Vialone Nano, Carnaroli及Maratelli，它們的吸水程度也不同，例如： Vialone Nano係所有米種中吸水力最強的，他們煮的時候就要快及比較水性，好樣我們中國人的湯飯似的，不是我們常見比較黏性的那樣，所以在意大利人會把用途分得很細緻。然而在香港可以找到也只得3款，大致是 Arborio, Carnaroli and Vialone Nano，一般比較容易控制的是Arborio, 其餘兩款也吸水性強，很易煮得過火，所以大多數人也會用Arborio來煮意大利飯。

We can talk briefly about Italian rice here, practically there are various types of risotto : Arborio, Baldo, Carnaroli, Maratelli, Padano, Roma, and Vialone Nano, Carnaroli, Maratelli. Different rice have its own absorbs condiments, i.e. Vialone Nano is the most absorbs condiments among others, so it easy to overcooked and required fast cooking than others. Actually, you can only find 3 common types of risotto : Arborio, Carnaroli and Vialone Nano in Hong Kong supermarket, but most of people cooking risotto with Arborio, because it’s more easy to control while cooking, the rest of two are easy to overcooked though.

煮意大利飯時，其實有一個既定的程序，亦在煮的過程中也要小心留意，必須一邊攪一邊加湯，不可一次性加入，否則會黏底及吸水不好；此外，記得意大利米一定不能洗米的。

While cooking risotto, they have a standard procedure, you have to look into it, you must have to stir it always and add stock little by little, otherwise it will stick the pan and not cook throughly, also, you don’t have to waste risotto before cooking.

好了，讀者應該也大概明白小小意大利米的知識，就開始我們今天的菜式吧。

OK, let’s go start cooking dish now.

材料 (Ingredients) ：

原粒黑松露 (Fresh/preserved whole black truffles) – 1個 (1 pc)

黑松露醬 (black truffles sauce) – 1湯匙 (1 tablespoons)

乾牛肝菌 (fried ceps) – 20g

帶子 (scallops) – 4隻 (4 pcs)

意大利米 (Arborio rice) – 150g

洋蔥 (onion) – 1個 (1 pc)

白酒 (white wine) – 150ml

菜湯 (vegetable stock) – 1公升 (1 litre)

牛油 (butter) – 150g

羊奶芝士 (pecorino cheese) – 少量 (few)

做法 (Method) :

1. 把乾牛肝菌浸於水中20分鐘、洋蔥切小粒、清洗帶子及吸走水份
soak the dried ceps into water for 20 minutes, cut the onion into small cubes, wash and pat dry scallops

2. 準備一個平底鍋，放入牛油，當牛油溶化，加入帶子煎至兩邊金黃，盛起備用
Prepare a saucepan, add butter, add scallops and cook until two sides are golden brown, take out and set aside

3. 在同一個鍋，加入橄欖油，加入洋蔥炒至軟身
In the same pan, add some olive oil, add onion and cook until soft

4. 加入牛肝菌，伴勻後再加入意大利米，再伴勻
Add fried ceps, stir well and add rice, and stir well again

5. 倒入白酒，並讓它揮發一會
Add white wine and let it evaporate for a while

6. 再加入浸牛肝菌的水，一邊煮一邊攪
Add the dried ceps water, stir it while cooking

7. 當水份不足時，就加入菜湯，大約加3-4次
When not enough water, add vegetable stock little by little, stir it gently, and add around 3-4 times

8. 見意大利飯開始差不多脹大一倍以上，試試是否適合自己的口感，可以的話就可以熄火

When you see the risotto rise for double size, taste it whether its OK or not, if OK, then turn off the heat

9. 加入黑松露醬、牛油及羊奶芝士碎，伴勻，蓋上，待2-3分鐘
Add black truffles sauce, butter and pecorino cheese, stir well and lid on for 2-3 minutes

10. 分好碟後，放上帶子，把原粒黑松露一片片的刨在上面就完成。
Put it on the plate, put the scallops on top and slice the black truffles on the top and finished.

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小食 (Snacks)

自製焦糖爆谷 (Homemade Caramel Popcorn)

Posted on September 1, 2016January 27, 2020 by 傑西

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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麵食 (pasta), 意大利菜 (Italian Cuisine), 慢煮菜 (Slow cook stew)

最正宗、最傳統的「真。意大利肉醬闊條麵」(The Classic Tagliatelle al Ragu Bolognese)

Posted on August 28, 2016January 27, 2020 by 傑西

可能讀者見到標題會覺得太誇張了，什麼是真肉醬意粉？我們平時吃的不是肉醬意粉嗎？真肉醬意粉又有什麼不同及特別？作者就在這篇介紹及分享吧。

Maybe you feel strange when see the title in Chinese, why I’m talking about this? and wondering what’s different between the one we knew and the one I’m sharing, let’s see below explanation :

在意大利，肉醬意粉是週末家人聚會必吃的菜式，而這菜式亦已註冊成為一個有標準份量、材料及煮法，一般的肉醬菜式只可稱為Ragu，亦有很多食材選擇及煮法，只有用上在意大利Bologna這個地方的煮法才可稱為Ragu Bolognese。

First, Ragu dishes is the most important dish for family gathering every weekend in Italy, however, this dish had been registered as a standard method of ingredients and cooking method, there are many ragu cooking methods which using other ingredients, this only can called “Ragu”; The only cooking method that created by the place called Bologna can only be called “Ragu Bolognese”

另外，之前也有文章說過關於不同意大利粉的分別，然而，意大利人對意粉的用法其實很講究，而這款菜式在意大利一定要用上闊條麵，用來把肉醬掛在意粉上一起食用。

On the other hand, there are vary pastas in Italy, they are using specific pasta for special sauces, so, this Ragu Bolognese must have to use Tagliatelle pasta for the dish.

可是，這菜式在世界各地流傳下，已變奏出不同版本，已經不再是本身的味道；老實說，作者由小到大在香港吃的肉醬意粉也是濃濃的番茄汁味及醬汁很多的版本，而英文卻永遠寫 Spaghetti Bolognese; 然而，現在學習中的真正意大利菜色才知道我們香港的版本一直是錯誤的版本，所以今次作者分享真正的肉醬闊條麵材料及做法，希望讀者知道真正的味道。

This ragu dishes is very famous all over the world, unfortunately, this is not like the original one in other countries we are tasting nowadays. In Hong Kong, I’m having this dish which taste so many ketchup and so full of red sauce on it, and so called “Spaghetti Bolognese” in many restaurant menus. However, I only knew that I’m eating a wrong version since child when I’m now studying Italian cuisine, therefore, I would like to share the original method of the REAL Tagliatelle al Ragu Bolognese in this post.

材料 (Ingredients) ：

牛油 (Butter) – 55g

意大利咸肉 (Pancetta) – 55g

免治牛肉 (Minced beef) – 100g

免治豬肉 (Minced pork) – 100g

洋蔥 (Onion) – 1pc

紅蘿蔔 (Carrots) – 1pc

西芹 (Celery) – 1pc

牛肉湯 (Beef stock) – little

番茄膏 (Tomato paste) – 3 tablespoons

紅酒 (Red wine) – 1 glass

巴馬臣芝士 (Parmesan Cheese) – few

鹽 (Salt) – little

黑胡椒 (Black pepper) – little

做法 (Method) ：

1. 把所有蔬菜切成小粒、意大利咸肉也切成小粒
Cut all the vegetables into a small cubes, pancetta also cut into small cubes

2. 準備一個大鍋，下牛油，待牛油溶化一會，加入意大利咸肉略炒至出油及微香
Prepare a big pan, add butter, then put the pancetta in and stir until little oil comes out and little brown

3. 加入洋蔥炒至軟身，然後加入其他蔬菜炒勻
Add onion, and stir until soft, then add other vegetables, stir well

4. 加入所有免治肉炒至變為啡色
Add all meats and stir until meats turn brown colour

5. 倒入紅酒並待一會至酒精揮發
Pour in the red wine and let the alcohol evaporate a while

6. 把番茄膏加入少許牛肉湯，溶化後加入鍋內，伴勻
Use the beef stock to dilute tomato paste, then put them into the pot and stir well

7. 再加入牛肉湯蓋過肉醬後，轉小火，慢煮1.5小時，中途要留意水量，如果太乾就加少許牛肉湯並輕輕攪拌以免舔底
Pour the beef stock to cover the meat, turn the gas to very very small and slow cook for 1.5 hours, monitor it for sometimes, if too dry, just add some beef stock on it, better stir a little some times too.

8. 加鹽及黑胡椒並試味，最後灑上芝士就可以了。
Add salt and black pepper, taste it, finally put the cheese on the top, finished.

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魚類 (Fish), 日本料理 (Japanese Cuisine), 海鮮 (Seafood)

味噌鱈魚 (Miso Cod Fish)

Posted on August 23, 2016January 27, 2020 by 傑西

這道味噌鱈魚是一間很出名的日本料理的名菜，最近作者嘗試烹煮，雖然不是用上白味噌，但也很好吃，也是一道很好伴飯的菜式。但一定要預算2-3天醃製魚肉，入味後才好吃的。

This miso glazed cod dish is created by a famous Japanese restaurant in New York, I tried to cook it myself but using Khumbu red miso instead of white miso, it’s so delicious too and good to eat with rice. However, please reserve 2-3 days for marinate of the fish to make it more tasty.

材料 (Ingredients) ：

鱈魚 (cod fish/black cod) – 3-4件 (3-4 pcs)

味噌 (White miso/Khumbu red miso) – 3湯匙 (3 tablespoon)

日本米酒 (sake) – 3湯匙 (3 tablespoon)

味琳 (mirin) – 3湯匙 (3 tablespoon)

糖 (sugar) – 2湯匙 (2 tablespoon)

做法 (Method) ：

1. 準備一個小鍋，把米酒及味琳倒入，煮大約20秒讓酒精揮發
Prepare a small pan, pour in sake and mirin and cook for about 20 minutes

2. 再加入味噌，把味噌煮溶
Add miso in and cook it until melt

3. 加入糖調味，再把糖煮溶後，試味，適合自己的味道後放涼
Add sugar and cook until melt, taste it, if it is suitable for you, then set aside and let it cool

4. 用刀在鱈魚身(有皮那邊)輕輕𠝹兩刀方便入味
For cod fish, use the knife to cut a little bit into the skin

5. 把魚放入一個容器或密實袋，再倒入味噌汁，放入雪櫃存放2-3天
Put the fish into a store container or ziploc bag, pour the miso glaze and let it marinate in refrigerator for 2-3 days

6. 醃好後，取出，稍稍除去鱈魚上多餘的汁
After marinate, swipe off some miso glazes before baking

7. 預熱焗爐200度
Preheat oven in 200 degree celsius

8. 準備一個可以入焗爐的平底鍋，把魚放在上面，焗大約10分鐘，最好中途翻轉一下烤焗會比較平均，醬汁另外分開焗
Prepare a oven-proof sauce pan, put in the fillet, then bake for around 10 minutes, better flip over to make it even both sides, and bake the sauce separately

9. 焗好後上碟，在魚面上加醬汁就完成了。
Glaze the sauce on top of the fish before serving, enjoy.

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