蔬菜 (Vegetable) – 溫馨小廚

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

俄羅斯羅宋湯 (Russian Borscht)

Posted on February 14, 2018January 27, 2020 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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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 October 2, 2017January 27, 2020 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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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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羊肉 (Lamb), 蔬菜 (Vegetable), 意大利菜 (Italian Cuisine), 慢煮菜 (Slow cook stew), 澳洲南瓜 (Butternut Squash)

意式南瓜羊腩煲 (Lamb Stew with butternut squash and saffron)

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

相信各位在冬天吃不少羊腩煲，但大家一般只會做中式枝竹羊腩煲，有時都厭倦，今次小編介紹意大利的羊腩煲，味道清淡帶甜，還吃到羊腩真正的味道，食完一樣暖笠笠。

I believe that you will enjoy lamb stew in the winter time, but most of the time may cook Chinese style lamb stew, sometimes you can change to western style, although the flavour not as strong as Chinese style one but it’s more sweetie and more strong taste of lamb, no matter Chinese or western style, both are very warm dishes.

材料 (Ingredients) :

羊腩 (Lamb chunk) – 1磅 (1 lb) –> 如果讀者在肉檔買，請店員為你切成大舊 (if you buy from butcher, ask them help you cut into big chunk)

洋蔥 (Onion) – 1個 (1 whole) –> 去皮及切成小粒 (peeled and finely chopped)

蒜頭 (Garlic) – 3瓣 (3 gloves) –> 去皮及切碎 (peeled and finely chopped)

紅辣椒 (red chilli) – 1條 (1 pc) –> 切半 (cut into half)

迷迭香 (rosemary) – 2條 (2 stigs)

鼠尾草 (Sage) – 4片 (4 leaves)

藏紅花 (Saffron) – 小量 (a pinch) –> 用1湯匙水浸開 (diluted in 1 tablespoon water)

罐頭番茄 (Canned tomato) – 2湯匙 (2 tablespoons)

白酒 (dry white wine) – 4湯匙 (4 tablespoons)

菜湯 (Vegetable stock) – 200ml

薯仔 (potato) – 1個 (1 pc)

澳洲南瓜 (Butternut squash) – 400g

鹽 (Salt)

黑胡椒 (Black pepper)

橄欖油 (olive oil)

做法 (Method) :

1. 把鹽及黑胡椒灑上羊腩上並伴勻
Rub salt and black pepper over the lamb chunks

2. 準備一個鍋，下油，放入羊腩，慢慢地煎至轉為微啡色，盛起備用
Prepare a saucepan, add olive oil, put the lamb chunks into the pan and cook until brown, remove and set aside

3. 同一個鍋，放入洋蔥、蒜頭及紅辣椒炒至軟身
In the same pan, add onion, garlic and chilli, stir it until soft

4. 再把羊腩回鍋，加入迷迭香、鼠尾草、藏紅花及番茄略伴勻
Put back the lamb chunks, add rosemary, sage, saffron and tomato, stir well

5. 倒入白酒及讓它揮發一會
Pour the white wine and let it evaporate a while

6. 加入菜湯，加上蓋，轉最細火，煮1小時
Pour in vegetable stock, lid on, turn to small gas and let cook for an hour

7. 煮過1小時後，加入南瓜及薯仔再煮30分鐘就完成了。
After 1 hour, add butternut squash and potato and cook for another 30 minutes, finished.

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矮瓜 (eggplant), 麵食 (pasta), 意大利菜 (Italian Cuisine)

番茄醬矮瓜意粉 ( Spaghetti with eggplant and tomato sauce) – Salsa al Siciliana

Posted on June 3, 2015 by 傑西

這款意粉很適合素食者，不僅健康，還很容易做到。而意大利番茄醬(Passata sauce)一般也時常用到，可以預先煮好放入雪櫃儲放，方便日後用來做其他意粉或薄餅醬也可以的。

意大利番茄醬（Passata sauce)

材料 (INGREDIENTS)：

蒜頭 (garlic) – 3個 (3 gloves) –> 去皮及切碎 (peeled and chopped)

意大利罐頭番茄 (tinned italian tomato) – 1罐 (1 tin)

番茄 (Cherry tomato) – 10 粒 (10 pcs) –> 切半 (cut in halve)

羅勒 (Sweet basil) – 1扎 (1 handful) –> 切碎 (chopped)

鹽 (sea salt) – 小量 (a pinch)

黑糊椒 (Black pepper) – 小量 (a pinch)

橄欖油 (Olive oil)

做法 (METHOD)：

1. 加入橄欖油及蒜頭，用小火爆香
Olive oil in and put garlic, stir it a little bit,

2. 放入番茄，煮至出油份，微微地壓扁一下
add cherry tomato, stir it until some oil out and squeeze it a little bit,

3. 倒入罐裝番茄，把番茄壓碎一點，大約煮5分鐘
add tinned tomato and press into small chunk, cook for 5 mins

4. 加入羅勒葉及調味
Put sweet basil in and season it,

5. 用手提攪拌器把醬汁攪至細滑就完成了。
Use hand blender to stir it until smooth and finished.

菜色 For Pasta Dish

材料 (INGREDIENTS)：

矮瓜 (Eggplant) – 1個 (1 pc)

蒜頭 (garlic) – 2個 (2 gloves) –> 切片 (sliced)

辣椒 (chilli) – 1隻 (1 pc) –>切碎 (sliced)

橄欖 (Olive) – 10 粒 (10 pcs) –> 切半 (cut in halve)

地中海酸豆 (Caper) – 少量 (handful)

意大利番茄醬(Passata sauce)

羅勒葉 (Sweet Basil)

鹽 (sea salt)

做法 (METHOD)：

1. 準備平底鍋，加入橄欖油，把矮瓜切粒，開小火，放入平底鍋，炒至軟身；把炒好的矮瓜放上有吸油紙的碟，備用
Prepare a saucepan, olive oil in, cut the eggplant into cube, open a small heat and cook the eggplant until soft, then put the cooked eggplant into a kitchen paper