海鮮 (Seafood) – 溫馨小廚

亞參咖喱魚頭 (Asam Curry Fish Head)

Posted on June 26, 2020June 26, 2020 by 傑西

這個菜式，作者來到大馬才品嚐，在香港的時候，作者不吃咖喱的，但另一半是東南亞人，自然也學會吃咖喱吧。

My first try this dish when I moved to Malaysia, I didn’t eat curry while I am in Hong Kong, but after married to an Asian Chinese, it’s naturally will eat curry.

這個咖喱魚頭在大馬有很多版本，有的加亞參，屬於酸辣的；有的只是普通咖喱，各人喜好不同。今次作者介紹的是亞參酸辣版本。

There are many versions of this dishes, some add Asam that with sour taste, but some just using normal curry, this time, I will show you Asam version.

作者今次所用的咖喱醬是在怡保的百年盛傳的傳統娘惹辣椒醬廠做的，坊間未有得買的，所以讀者在坊間買來的東南亞咖喱醬所做出來的味道會與作者所做的有出入，大家自己試味調整吧。

I’m using traditional Nyonya curry, which taste more favourable, but not the one I’m using not yet selling in the market, so when you cook this dish using normal asian curry paste in the market, it might be taste different with my version, please kindly adjust the taste as you like.

材料 (Ingredients)：

大石斑魚頭 (Large Grouper fish head) – 1/2個 (1/2 potion)

咖喱醬 (Curry paste) – 1包 (1 pack)

亞參醬 (Asam paste) – 10g

蒜頭 (garlic) – 2瓣 (2 pcs)

紅蔥頭 (shallot) – 2個 (2 pcs)

豆卜 (fried bean curd) – 1包 (1 pack)

秋葵 (ladies finger)- 1包 (1 pack)

椰漿 (coconut milk) – 1包 (1 pack)

番茄 (可選的) [tomato (optional)]

水 (water)

油 (oil)

做法 (Method) ：

1. 蒜頭及紅蔥頭切碎、秋葵及豆卜切半、亞參醬浸水

cut garlic and shallot into small cubes, ladies finger and fried bean curd cut into half, Asam paste mixed with water.

2. 豆卜用滾水勺去油，盛起備用

Boil a pot of water and put the bean curd in, then cook it for a while to remove some oil.

3. 大魚頭清洗後印乾，用生粉灑勻整個魚頭

Wash the grouper head and pat it using kitchen towel, then put some potato starch and apply into the whole grouper head

4. 準備一個大鍋，熱鍋冷油，當油到180度就可以把魚頭下鍋，炸至八成熟，盛起備用

Prepare a big pan, hot the pan and pour a lot of oil, then carefully put the grouper head to deep fry for a while, then take it up and aside.

5. 倒出多餘的油，剩下少許，再次開火

pour out some excess oil and leave a little bit, then open the fire again.

6. 炒香蒜頭及紅蔥頭，再加入咖喱醬爆香，再加入去核亞參醬水

Put the garlic and shallot in and stir fry until fragrance, then put the curry paste and stir fry until you can see the paste oil out, then pour the asam paste water (without seed)

7. 放入魚頭及倒入清水至蓋過九成魚頭

Put the grouper head in and add water to cover 90% of the head

8. 煮滾咖喱後加入豆卜及秋葵，蓋上，轉細火煮10分鐘

When the curry boiled, then add ladies finger and bean curd, and cover it, turn to small fire and cook for 10 minutes

9. 開蓋後待溫度下降一點，加入椰奶伴勻就完成。

When cooking is done, open it, then let it cool down a little bit and add coconut milk, stir well and finished.

麵食 (pasta), 意大利菜 (Italian Cuisine), 海鮮 (Seafood)

[原創食譜 (Original Recipe)] 意式海鮮雅枝竹意粉 (Spaghetti with Seafood and Artichoke)

Posted on July 1, 2018January 27, 2020 by 傑西

作者一路上也很想嘗試意大利的雅枝竹，在香港只有C記高級超市有新鮮的買，但價錢貴得不捨得買，因此一直也沒有機會試食這個在意大利很普遍的食材。
Actually, I really wish to taste artichoke very long time as it’s very common in Italy, unfortunately, it’s hard to find and very expensive in Hong Kong, so I don’t have chance to try it.

有次在馬拉見到，可是作者人生做不熟，見過後又記不起那裏是什麼地方，所以一直耿耿於懷。幸好最近在一間批發公司見到有罐頭雅枝竹，雖然價錢可算是頗貴，但也能負擔的價錢，就買來一試吧。不過作者一吃卻愛上了。
Fortunately I have found once in Malaysia, but I can’t remember what’s the place I’m visited as I’m really too new in here. Luckily, I found canned one in whole sale store, although it’s can say expensive here, but still affordable price, so I decided to buy one and try it. After I tried, really fall in love artichoke then.

今次所用的海鮮種類其實不限，讀者用什麼海鮮也可以，只是作者用剩餘的海鮮來做，各位讀者自由發揮吧。
This dish can use different kind of seafood as you like, I just use by remaining seafood to do it, so just let create yourself.

材料 (Ingredients) ：

不同種類的海鮮 (various seafood) – 隨個人喜歡 (Personal preferences)

雅枝竹 (Artichoke) – 2個 (2 pcs)

蒜頭 (garlic) – 2瓣 (2 pcs)

辣椒 (chilli) – 1條 (1 pc)

鯷魚 (anchovies) – 4條 (4 pcs)

車厘茄 (cherry tomatos) – 8個 (8 pcs)

鹽 (salt) – 1茶匙 (1 teaspoon)

黑胡椒 (black pepper) – 少許 (few)

蕃茜 (flat-leaf parsley) – 1小紮 (a handful)

白酒 (white wine) – 50ml

檸檬汁 (lemon juice) – 10ml

橄欖油 (olive oil) – 2湯匙 (2 tablespoons)

做法 (Method) ：

1. 先把海鮮在水喉下沖洗一下，備用
Just clean the seafood under tap water and set aside

2. 雅枝竹及車厘茄分別切開成四件，蒜頭、辣椒及鯷魚切碎，備用 (如果用新鮮雅枝竹，先用滾水煮過10分鐘)
Cut the artichoke and cherry tomato into 4 pcs, and chopped garlic, chilli and anchovies, set aside (If you are using raw one, please boil it for 10 minutes before use)

3. 由於海鮮有不同的生熟度，所以要耐心地每樣每次先煎或煮過海鮮，然後盛起，備用。例如：帶子或蝦先用牛油煎香、蜆肉或青口用白酒煮過等等
Since there’re various seafood here, so please cook each seafood individually beforehand and set aside (i.e. grill scallops and shrimp using butter, cook clams and mussels using white wine)

4. 煮好不同的海鮮後，同一個鍋，先下橄欖油，爆香蒜頭、辣椒及鯷魚
After cooked all seafood, using the same pan, put some olive oil, cook some garlic, chilli and anchovies until fragrance

5. 再下車厘茄煮一會後，加入雅枝竹，炒多一會
Add cherry tomato and cook for a while, then add artichoke and keep on stir a little

6. 把之前的海鮮回鍋，快伴勻後，加入意粉及蕃茜伴勻，最後加上檸檬汁就完成。
Then put back the seafood in the pan and stir quickly, then add spaghetti and parsley, stir it, then finally squeeze some lemon juice on it and finished.

[wpedon id=”1981″ align=”left”]

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 November 28, 2017January 27, 2020 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.

[wpedon id=”1981″ align=”left”]

煙燻機 (Food Smoker), 醃製及煙燻 (Curing and Smoking), 魚類 (Fish), 海鮮 (Seafood)

自製醃肉及煙燻篇－三文魚 (HOMEMADE CURING AND SMOKING – Salmon)

Posted on April 13, 2017January 27, 2020 by 傑西

很多人都喜歡吃三文魚，在外國一般也是生的，所以他們會以鹽去醃製過，以去除細菌。有的會用煙燻，煙燻後的三文魚又是另一風味。在這一篇，小編兩者都會分享。至於煙燻方面，小編只會分享熱燻及濕燻方法，重申一次，不要在家進行冷燻，特別是魚類，外國已有很多例子，不但致命，有孕婦甚至流產。但，如果讀者有煙燻槍的話，可以煙燻十五分鐘就可以了。

Many people like eat salmon，normally you see it is raw, but not a raw, it just cured to prevent bacteria growth. Sometimes it will smoked after cured and also taste good. So herewith, I will share both cured and smoked method for you. Again, we only do hot smoke at home, there are many incidents occurred in other counties. But, if you have smoking gun, you can use it for smoking fish around 15 minutes too.

選擇三文魚最好是三文魚的中段，過了魚腩之後，魚尾之前，因為肉身比較厚，切起來也容易，但讀者也可以自行整條去醃製。

Practically, we better select middle portion, which is after belly and before tail, it’s the thickness part and easy to cut, of course, you can process the whole salmon as well.

材料 (Ingredients) ：

三文魚 (Salmon fillet)

鹽 (Kosher Salt)

蔗糖 (Raw sugar)

黑胡椒 (Black pepper)

時蘿 (Dill)

紅菜頭 (beet root) [optional]

做法（Method) :

1. 先量度魚肉的淨重量，準備 5%鹽、及5%糖
Measure the net weight of salmon fillet

2. 清洗三文魚，印乾，準備好密封袋，放入三文魚，加入鹽、蔗糖、黑胡椒粒、時蘿香草，並平均地塗上三文魚上
Wash it, dry it and prepare a vacuum bag, put the salmon, add salt, sugar, black pepper and dill, rubbed all in the salmon equally

3. 密封好，放入雪櫃3天，每天翻一次
vacuum seal the bag and put in the refrigerator for 3 days, flip it over every day

4. 取出後，放在冰水浸1小時
soak it in the water for an hour

5. 印乾後，如想生吃，這樣就可以切薄片了。
dry it then you can cut it into slices and enjoy it if you wanna eat raw

6. 要是存放在雪櫃，準備2張牛油紙，把切好的魚片平放在牛油紙上，把另一張放上面，然後折合四邊，再放在密實袋存放，這樣魚片就不會變乾了。
You can store it in the refrigerator as well, prepare 2 baking paper, put the salmon slices one by one and cover another baking paper over it, then flip over 4 edges and put it in the ziplock back for storage, then the salmon will still moisture itself.

7. 不喜歡生吃，可以選擇煙燻 (15-25分鐘) 或低溫慢煮(54度，30分鐘)也可以。
If you don’t like eat raw, you can process for smoking (15-25 minutes) or sous vide (54 degress, 30 minutes) as well.

[wpedon id=”1981″ align=”left”]

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 March 9, 2017January 27, 2020 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

[wpedon id=”1981″ align=”left”]

材料 (Ingredients) ：

做法 (Method) ：

材料 (Ingredients) ：

做法 (Method) ：

材料 (Ingredients) ：

做法 （Method) :

材料 (Ingredients)：

做法 (Method) ：

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

做法（Method) :

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