煮食用具 (Cooker), 鴨肉 (Duck), 抽真空機 (Vacuum Sealer), 中菜 (Chinese Cuisine), 低溫慢煮機 (Sous Vide cooker)

無骨香酥鴨 – 低溫慢煮版 (Hunan Boneless Crispy Duck – Sou Vide Version)

Posted on July 10, 2021 by 傑西

香酥鴨是湘菜名菜之一，做法版本也有好幾個，成品出來也不一樣的，也有帶骨及無骨版本。這個菜式在香港比較少聽過，但在大馬就比較多湘菜食店，在作者家附近有間專門吃香酥鴨的食店，可惜因為疫情而結業，作者也只吃過一次。

Hunan Crispy Duck is a famous dish in China, there are various version and outcome is not the same as well, some with bone and some are boneless. This dish rarely to find in Hong Kong, but it’s quite famous in Malaysia, I have tried once nearby my home, unfortunately it’s close down for Covid

作者有次在網上見到無骨版本的做法，有點像在家附近的版本，所以作者又試試做，但作者把它改良為低溫慢煮版，那麼肉就沒有那麼柴及比較容易起骨而不影響鴨的體型。

I have seen a boneless version online once, it’s seem like the version I have tasted nearby home, so I tried to make it with sous vide instead, the duck meat remain tender and juicy, also it’s easy to take off the bone without affect the form of duck.

在國內的食法一般配以甜麵醬及番茄醬來吃，作者在網上看到的配以花椒鹽來吃，而作者在大馬所吃到的則以春卷皮、甜麵醬、青瓜及大蔥包著來吃，所以作者也把它們結合成為自己的版本吧。

In China, this dish will accomplish with sweet sauce and tomato sauce, but when I learn from online, this is accomplished with Sichuan red pepper salt, however, I’ve tried this in Malaysia wrapped with spring roll pastry, cucumber and China leek. So I’ve combined all into this recipe.

作者只用半隻鴨來作參考，讀者也可以做全鴨，但請把鴨打開及需把分量加一倍就可以了。

This time, I have demo only using half duck, you can also make whole duck, please spatchcock the duck beforehand and double up the ingredients.

材料 (Ingredients) :

鴨 (Duck ) – 半隻 (Half)

薑 (Ginger) – 2片 (2 pcs)

大蔥 (China Leek) – 2條 (2 pcs)

蒜頭 (Garlic) – 2瓣 (2 pcs)

陳皮 (Tangerine peel）- 2片 (2 pcs)

八角 (star anise) – 2粒 (2 pcs)

丁香 (Gloves) – 2粒 (2 pcs)

紅花椒 (Sichuan Red Pepper) – 6茶匙 (6 teaspoons)

孜然籽 (Cumin seeds) – 1茶匙 (1 teaspoon)

茴香籽 (Fennel Seeds) – 1茶匙 (1 teaspoon)

白胡椒粒 (White peppercorn) – 1茶匙 (1 teaspoon)

月桂葉 ( Bay Leaf) – 2片 (2 pcs)

肉桂 (Cinnamon) – 2片 (2 pcs)

草果 (Tsaoko) – 1個 (1 pc)

鹽 (Salt) – 6茶匙 (6 teaspoons)

五香粉 (Five Spices Powder）- 2 茶匙 (2 teaspoons)

水 (Water) – 80ml

冰糖 (Rock Sugar）- 20g

麵粉 (Plain Flour) – 3湯匙 (3 tablespoons)

紅薯粉 (Sweet Potato flour) – 1.5湯匙 (1.5 tablespoons)

雞蛋 (Egg) – 1個 (1 pc)

做法（Method) :

1. 預熱慢煮棒為70度
Preheat your Sous vide machine to 70 degree celsius

2. 清洗乾淨鴨身，用布或廚房紙吸乾
Wash your duck in tap water, then pat dry it using kitchen paper/towel

3. 用鹽及五香粉刷滿全鴨的內外，備用
Put salt and five spices powder throughly on the duck in and out, and set aside

4. 用乾鍋炒香所有香料，並用茶袋載著（紅花椒粒只用2茶匙)
Stir fry all spices until smell fragrance without oil, then put all the spices into a tea bag ( for sichuan red peppercorn only use 2 teaspoons)

5. 用原鍋加入香料袋、水及冰糖, 煮至冰糖完全溶化，備用
Use the same pot, put the tea bag, water and rock sugar, cook until all rock sugar are melted, set aside

6. 將鴨、薑、大蔥(用1/2條分段)、陳皮、香料袋及煮好的香料水放入真空袋
Prepare vacuum bag, put the duck, ginger, china leek (only 1/2 pc), Tangerine peel, spices tea bag and cooked spices water into the bag

7. 進行低溫慢煮16小時
Start cooking sous vide for 16 hours

8. 慢煮完成後，取出並小心地印乾水分，小心地把所有骨抽起，備用
After cooked, take out the duck and pat dry a bit, then take out the bones carefully and set aside

9. 預備一隻平碟，先放上麵粉+紅薯粉，攪拌並平均鋪在碟上
Prepare a plain dish, put plain flour and sweet potato starch, mix it well and put all the dish throughly

10. 小心地把無骨鴨肉放在碟上 (內向上)，備用
Then, put the boneless duck carefully on the dish (skin side down), set aside

11. 用把其餘的花椒粒乾炒至出香味，待涼
Use the pan to stir fry remaining sichuan red pepper corn, then take out and let it cool down a bit

12. 把1/2條大蔥切碎，把炒好的花椒粒(只用3茶匙)壓碎，把兩者撈勻，備用
Chop another half of China leek, and also chopped another 3 teaspoons sichuan red pepper corn, then mix it well, set aside

13. 做麵糊，蛋+麵粉+紅薯粉+少許水(麵粉與紅薯粉比例為1:2），攪勻為少少帶濃的感覺
Prepare frying batter, put egg, plain flour, sweet potato starch and water into a bowl (plain flour and sweet potato starch ratio is 1:2), mix well and the batter just a bit dilute

14. 把花椒蔥平均地灑在鴨肉上，再平均地把麵糊舖在上面
Put the peppper leek mixture first and then the batter onto the duck throughly

15. 準備炸油，預熱油溫至160度
Prepare to deep fry it, preheat the oil to 160 degree celsius

16.小心地把鴨肉滑下油，炸至硬身就可以先盛起
Carefully put the duck into the oil and deep fry until becomes hard, then take out first

17. 把油温升至220度，炸至金黃色，盛起備用
Heat up the oil again until 220 degree celsius, and put the duck back again, deep fry until golden colour, then take out and let it cool down

18. 把剩下的花椒碎加鹽，拌勻
Prepare dipping dish, add salt and remaining pepper powder , mix well

19. 放涼後的鴨肉可以切件上枱了。

Cut the duck into pieces and enjoy

20. 食時用春卷皮配以青瓜、大蔥條、甜麵醬及花椒鹽包著就可以享用。
You can wrap the duck meat with cucumber, china leek, sweet sauce and pepper salt into a spring roll pastry.

Tips : If you don’t have enough red peppercorn, pepper salt and pepper leek mix you can use pepper powder instead.

肉類 (Meat), 鴨肉 (Duck), 抽真空機 (Vacuum Sealer), 中菜 (Chinese Cuisine), 低溫慢煮機 (Sous Vide cooker)

[原創食譜 Original Recipe] 梅子鴨 – 低溫慢煮版 (Braised Duck with Plum sauce – Sous Vide version)

Posted on April 20, 2021April 30, 2021 by 傑西

作者做了好幾次梅子鴨都是用傳統方法，但愛人覺得傳統方法做鴨肉未夠入味，所以作者嘗試用低溫慢煮的方法，出來的成品不但夠入味，肉質還比人傳統做法更加鬆軟。因此分享給大家來品味吧。

I have tried to cook this dish in traditional way, buy my beloved one felt that it’s not too favourable, so I tried to cook in Sous Vide method, the outcome favour not only outside of the meat and even inside of the meat as well. Also, the texture also softer than traditional cooking.

材料 (Ingredients)：

鴨 (Duck) – 半隻 (1/2 pc)

薑 (Ginger) – 2片 (2 pcs)

蔥 (Spring Onion) – 1條 (1 sprig)

蒜頭 (Garlic) – 2瓣 (2 pcs)

紅蔥頭 (Shallots) – 2粒 (2 pcs)

酸梅［咸水梅］(Salted Plum) – 4粒 (4 pcs)

蘇梅醬 (Plum Sauce) – 2湯匙 (2 Tablespoons)

磨豉醬 (Ground bean sauce) - 1湯匙 (1 Tablespoon)

豉油 (Soy Sauce) – 1湯匙 (1 Tablespoon)

老抽 (Dark Soy Sauce) – 半湯匙 (1/2 Tablespoon)

冰糖 (Rock Sugar) – 30g

丁香（Cloves) – 2 粒 (2 pcs)

八角 (Star Anise) – 2粒 (2 pcs)

陳皮 (Tangerine peel) – 2片 (2 pcs)

五香粉 (Five spices powder) – 1 茶匙 (1 teaspoon)

鹽 (Salt) – 1/2茶匙 (1/2 teaspoon)

白胡椒粉 (white pepper powder) – 1/2茶匙 (1/2 teaspoon)

紹興酒 (Shaoxing wine) – 1湯匙 (1 Tablespoon)

麻油 (Sesame Oil) – 1 茶匙 (1 teaspoon)

水 (Water) – 150ml

做法 (Method)：

1. 把慢煮棒預設70度

Preheat Sous Vide Cooker at 70 degree Celsius

2. 把鴨洗淨，用吸油紙吸乾水份

Clean the duck and pat dry

3. 準備大鑊，鑊熱後放油，燙勻整個鑊，加入鴨，把鴨皮向下，小火慢慢地把整個鴨皮燒致金黃色，盛起備用

Use a big wok, heat it and add oil in, then move the oil around the wok, put in the duck (skin down), and sear all the skin until brown colour, then set aside

4. 把用完的油倒去，洗一洗鑊，烘乾後，把蒜頭、蔥、紅蔥頭、薑、八角及丁香炒至香氣出來，再加入水、豉油、老抽、五香粉、冰糖、白胡椒、麻油、酸梅、鹽、陳皮、蘇梅醬及磨豉醬煮至濃縮狀態，最後加紹興酒，收火待涼一下

Wash the wok and heat dry in the stove, put garlic, spring onion, ginger, shallot, star anise and clove, stir fry until fragrance, then add the rest of the ingredients, cook until concentrated, then let it cool down a bit

5. 把鴨及煮好的醬料放入真空袋，烹煮時間為6小時30分鐘

Put duck and cooked sauce, and vacuum it, then cook 6 hours 30 minutes

6. 煮好後，再把溫度下調到58度，再煮2小時

After the above time, then set the temperature down to 58 degree celsius for another 2 hours

7. 取出後就鴨肉可以切件，備用

After cooked, carefully pull out the duck and cut into small pieces, set aside

8. 把醬汁再次煮成濃汁，倒在鴨件上就完成。

Put the sauce back to wok and cook again until concentrated, then pull on the duck pieces, finished.

煙燻機 (Food Smoker), 雞類 (chicken), 工具及廚具 (Utensils and Kitchen Equipments), 中菜 (Chinese Cuisine), 低溫慢煮機 (Sous Vide cooker)

［原創食譜 Original Recipe] 昇華版超級茶燻雞 (Chinese Smoked Chicken – Enhanced version)

Posted on August 7, 2020August 8, 2020 by 傑西

作者從小到大每天也無中國茶不歡，但卻沒有特別講究，直至好多年前曾到過中國旅行後，才發現中國茶的學問其實很廣闊，而茶的種類比我想像中還要多很多，品茶的藝術亦很優雅，所以之後一直很想學習茶藝。當然，在香港只是一個夢想吧，始終繼續喝一般超市買來的茶葉就算了。
I love drinking Chinese tea since child and must enjoy it everyday without any deeply knowledge before travelled to China. After few trips to China long time ago, only know that Chinese tea really so many knowledge and wide range of tea leaves, also drinking Chinese tea is an art, it’s so elegant, therefore, I wanna learn about it. Unforunately, it’s a only dream when I’m in HK, still continue to drink cheap tea.

上兩個月終於有幸地愛人送來生日禮物～一套真正品茶的茶藝工具，實在興奮不已。而愛人本不喝茶，但有了這套茶具後，也吸引了愛人變了茶痴，現在還比我更深。
Luckily, my beloved one sent me a set of tea tools for my birthday present, of course, I’m so excited. Also, my beloved one not drinking tea before, after this set of tea tools, becomes a tea crazy and now more knowledge than me.

所以今次先試了做茶燻雞，但作者的版本不只是煙燻這麼簡單，用了慢煮的方法，及加入茶湯及茶葉作為底味，茶的香味更加濃，更能充分把茶香發揮得淋漓盡致吧。
After falling love in tea, I tried use Chinese tea to make this famous Chinese dish, not using traditional way, just use dried tea leaves to smoke chicken, I also use sous vide method and use drinking tea to combine with soy sauce, to make tea favour more strong and also can taste the complete tea fragrance.

今次作者用了鐵觀音來做，大家也可以用其他茶葉，自己喜歡飲的就可以了，不同茶葉出來的味道也不同。
You can use any kind of Chinese tea, different tea will give you different taste of chicken, I use OOlong tea as my tea favour.

這個食譜只是半隻雞，大家可以用全隻，請自行調整材料分量及味道。
This recipe only use half chicken, you can use whole chicken too, please adjust yourself.

材料 (Ingredients) ：

雞 (chicken) – 半隻 (half)

薑 (ginger) – 2片 (2 pcs)

蔥 (green onion) – 1條 (1 sprig)

蒜頭 (garlic) – 2瓣 (2 pcs)

紅蔥頭 (shallot) – 1個 (1 whole)

豉油 (light soy sauce) – 150ml

老抽 (dark soy sauce) – 20ml

茶湯 (drinking tea) – 150ml

八角 (star anise) – 2個 (2 whole)

丁香 (clove) – 3粒 (3 pcs)

甘草 (Licorice) 1條 (1 pc)

桂皮 (Cinnamon)- 半支 (half)

月桂葉 (Bay leaf) – 1片 (1 pc)

芫茜籽 (Coriander seed) – 10粒 (10 pcs)

花椒 (Sichuan pepper) – 15粒 (15 ps)

五香粉 (Five spices powder) – 半茶匙 (1/2 teaspoon)

冰糖 (crystal sugar) – 8g

麥芽糖 (maltose) – 1湯匙 (1 tablespoon)

鹽 (salt) – 1湯匙 (1 tablespoon)

花彫酒 (Chinese cooking wine) – 1湯匙 (1 tablespoon)

煙燻用材料 (tea smoking ingredients) ：

乾茶葉 (dried tea leaf) – 15g

黃糖 (brown sugar) – 15g

白米 (rice) – 15g

斑蘭葉/焦葉 (pandan leaf/banana leaf) – 3片 (3 pcs)

做法 (Method) ：

1. 準備低温慢煮棒，設定為73度
Prepare sous vide cooker, preheat it at 73 degree celsius

2. 先清洗一下雞，印乾水，把鹽平均灑在雞上，再用老抽上色，備用
Wash chicken and pat dry it, then put some salt and dark soy sauce to the chicken, then set aside

3. 沖一壺自己喜歡的茶，用第二及第三次出茶的茶湯，以及保留一些已沖泡過的茶葉
Brew a pot of your favourite tea, then only use 2 and 3 times tea, and keep some brewed tea leaves.

4. 八角、丁香、甘草、桂皮、月桂葉、芫茜籽及花椒先用白鑊小火烘至出味
Use a small pot, heat those spices without oil, until spices becomes fragrance

5. 加入豉油、五香粉、花彫酒、冰糖及麥芽糖，轉至中火煮至冰糖及麥芽糖完全溶解，離火後才加入茶湯，伴勻（茶湯不要與豉油汁一起煮，不然香氣走了)
After that, add light soy sauce, five spices powder, Chinese cooking wine, crystal sugar and maltose, cook it in medium heat until sugar and maltose completely dissolved, then take off the fire, pour in the drinking tea and stir (don’t put the tea in for cooking, tea fragrance will be gone)

6. 準備真空袋，把雞放入，把薑、蔥、蒜頭、紅蔥頭、蒜頭及沖泡過茶葉放在雞腔及外面，再倒入煮好的豉油汁
Prepare sous vide bag, put the chicken in, put ginger, green onion, shallots, garlic and brewed tea leaves inside and outside of the chicken

7. 慢煮2小時30分鐘
cook it for 2 hours 30 minutes

8. 其間可以準備好煙燻爐，底部鋪上錫紙，放入白米、黃糖、乾茶葉及斑蘭葉，喜歡的話，也可以放入餘下沖泡過的茶葉，那麼煙會多一些的。
Then you can prepare the smoker, put aluminium foil at the bottom, then put some rice, brown sugar, dried tea leaves and pandan leaves on the top (if you like, you can also put some brewed tea leaves too, it will create more smoke)

9. 把煮好的雞，先倒出豉油汁，再返煮滾
After sous vide done, pour out the soy sauce into a small pot, and cook it until boiled

10. 然後小心地把雞放在煙燻爐上進行煙燻，開爐後，先把出風口開著，待到50度後闗閉，煙燻15分鐘，請把溫度維持在70-80度，不要太高溫，雞本已熟了。
Then put the cooked chicken to smoker carefully, and start tea smoking, open the vent until 50 degree degree, then close it and smoking for 15 minutes, please keep the temperature in between 70-80 degree celsius since the chicken already cooked, no need high temperature.

11. 煙燻好後，待多2分鐘才開蓋，放在砧板上放涼一點才切
After smoked finished, off fire and leave it for another 2 minutes, then put it on the cutting board and wait for a while until a little bit cooler and chop it into small pieces.

12. 切好後再把豉油汁倒入，即可享用。
Finally pour the boiled soy sauce on the top of chicken and enjoy.

馬來西亞菜 (Malaysia Cuisine), 魚類 (Fish)

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)