Category: 食材分類 (Food Ingredients Categories) :

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.

 

[wpedon id=”1981″ align=”left”]

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.

 

[wpedon id=”1981″ align=”left”]

 

Posted in 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 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

IMG_6752
醃好後生吃的魚片
外國人也喜愛三文魚配藍莓醬吃

 

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.

IMG_6702
煙燻後的三文魚

 

煙燻後，簡簡單單已很滋味

 

[wpedon id=”1981″ align=”left”]

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.

 

[wpedon id=”1981″ align=”left”]

Posted in 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 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

 

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