Tag: homecooking

Posted in 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 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.

Posted in 馬來西亞菜 (Malaysia Cuisine), 魚類 (Fish)

亞參咖喱魚頭 (Asam Curry Fish Head)

Posted on 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.
Posted in 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 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”]

 

Posted in 鵪鶉 (Quail), 意大利菜 (Italian Cuisine)

意式烤鵪鶉 (Roasted Quail – Sardinian Style)

Posted on by 傑西

 

鵪鶉，是農田的益鳥，其肉含蛋白質、維生素及高鐵質，而膽固醇很少，對腦神經不能缺少的營養物質，以中醫來說是補氣血及滋養五臟。然而鵪鶉在地中海飲食也有一定地位。

 

作者的母親在作者兒時久不久也會用來煲湯給家人飲用，但作者已經差不多20年也沒有再吃過，在香港好像越來越少見到；幸好最近在馬來西亞的超市見到，價錢亦很便宜，所以買來做了這個菜式，做法很簡單吧。

 

材料 (Ingredients) ：

 

 

鵪鶉 (Quails) – 2隻 (2 pc)

洋蔥 (Onion) – 1個 (1 whole)

迷迭香 (rosemary) – 1-2條 (1-2 sprigs)

鼠尾草 (Sage) – 6-8片 (6-8 leaves)

肉豆蒄 (Nutmeg) – 少許 (little)

麵粉 (Flour) – 少許 (little)

鹽 (Salt) – 少許 (little)

黑胡椒粉 (black pepper) – 少許 (little)

雞湯 (chicken stock) – 100ml

白酒 (Dry white wine) – 20ml

橄欖油 (Olive oil) – 少許 (little)

 

 

做法 (Method) ：

 

1. 鵪鶉清洗後，用廚房紙抹乾，用鹽及胡椒粉醃一下，用麵粉灑滿全身
Clean the quails under tape water, then dry it using kitchen towel, add some salt and black pepper, then dust the flour all over the quail

 

2. 準備平底鍋 (入到焗爐的)，下油，燒熱後，放入鵪鶉，煎封全身
Prepare a sauce pan (better can put into oven), heat up some oil, add the quail and seal it all over

 

3. 預熱焗爐190-200度
Preheat your oven to 190-200 degree Celsius

 

4. 鵪鶉煎封後，先盛起，備用
After sealed, put the quail to other plate and set aside

 

5. 同一個鍋，加入洋蔥、鹽及黑胡椒粉炒至軟身
In the same pan, add onion, salt and black pepper, stir fry it until soften

 

6. 鵪鶉回鍋，加入雞湯、白酒、迷迭香及鼠尾草
Get back the quail to the pan, pour chicken stock, white wine, rosemary and sage

 

7. 放入焗爐烤20分鐘
Put the pan to the oven and roast for 20 minutes

 

8. 取出後，先把鵪鶉及洋蔥盛起
After roasted, take out the quails and onion

 

9. 平底鍋再次加熱，最後加入肉豆蒄伴勻就可以了。 如果喜歡比較濃的醬汁，可加少許麵粉，煮至喜歡的濃度也可以的。
Put the sauce back to the stove and reheat it, add some nutmeg and mix well.  If you like a thick sauce, you can add some flour on it and cook the thickness you like.

 

10. 把醬汁倒在鵪鶉上就完成。
Pour the sauce over quails and finished.

 

溫馨提示 ： 這個菜式在意大利會伴麵包吃，但個人喜歡的話，可以加入其他蔬菜 (例如 ： 紅蘿蔔、西芹、薯仔等等)，那麼烤好鵪鶉後先盛起，再放入焗爐烤多10分鐘就可以了。

Tips : Normally, Italian will serve this with bread. But if you like, you can add other vegetables instead (i.e. carrots, celery or potato), if so, take the quails after 20 mins and roast the vegetables for another 10 minutes.

 

[wpedon id=”1981″ align=”left”]

Posted in 豬肉 (Pork), 意大利菜 (Italian Cuisine), 意大利飯 (Risotto)

意式香腸意大利飯 (Simple Sausage Risotto)

Posted on by 傑西

 

之前介紹了如何做香腸，做好後除了煎，也可以用來做不同的菜式，今次就簡單地用香腸來做個意大利飯吧。

Refer to previous post about making sausage, other than grill sausage, we can also make it as a main dishes, so in this post, just let’s make a simple sausage risotto then.

 

材料 (Ingredients)：

 

意式香腸 (Italian sausage) – 3+1條 (3+1 pcs)

 

紫椰菜 (Red Cabbage) – 1/4個 (1/4 pc)

 

洋蔥 (White onion) – 1/2個 (1/2 pc)

 

白酒 (White wine) – 150ml

 

菜湯或雞湯 (Vegetable stock or chicken stock) – 500ml

 

意大利米 (Risotto rice) – 220g

 

蕃茜 (Parsley) – 少許 (few)

 

牛油 (Butter) – 15g

 

巴馬臣芝士 (Parmesan Cheese) – 少許 (a handful)

 

意大利黑醋 (Balsamic vinegar) – 少許 (few drops)

 

做法(Method) ：

 

1. 把香腸去衣、紫椰菜切幼絲、洋蔥切細粒
Peel off the hog cashing, cut the cabbage into very thin slices and cut the onion into small cubes

 

2. 把香腸分為3+1的分量，3條的分量是用來炒的，而1條的分量就加入少量芝士碎及蕃茜，攪勻後搓成一個個的小備用
Separate the sausage into 3+1, the main 3 pcs will be cooked with other ingredients, now use the other one sausage, add some cheese and parsley flakes and make it into a small meatball

 

3. 紫椰菜切絲後，留一小份用來裝飾用，其他就用來煮的
Red cabbage cut into very thin slices, and leave some for garish, the rest will be cooked too.

 

4. 先把湯底煮熱及保暖
First, heat the stock and remain warm

 

5. 準備另一個平底鍋，先下油，再下洋蔥粒炒至軟身
Prepare a sauce pan, oil in, then add onion and stir until soft

 

6. 加入3條香腸肉再炒
Add the main 3 sausages and stir again

 

7. 然後加入紫椰菜再炒一會
Then, add the red cabbage and stir for a while

 

8. 加入意大利米伴勻，再加入白酒，等酒精揮發一會
And now add the risotto rice and stir it well, then add white wine, and let it evaporate out of the alcohol

 

9. 一勺一勺地加入湯底並一路攪拌，以免黐底
Then add stock into the rice little by little and stir it frequently

 

10. 另一方面，用另一個平底鍋，把香腸球用小火煎至小許金黃色，再加入少量白酒，再煮一會就關火備用
On the other hand, use another sauce pan, put some oil and grill the meatball until little brown, then add some white wine and cook a while, then off fire and set aside

 

11. 一直加一直煮至米粒脹身 (大約20分鐘)，直至你喜歡的軟硬度就可以關火
Back to the rice, continue add stock until the rice looks bigger and creamy, taste it whether the rice soft the texture you like, then off the fire

 

12. 加入一片牛油及芝士碎，攪拌至牛油及芝士溶化
Add some butter and cheese, then stir it until all butter and cheese melted into the rice and form creamy texture

 

13. 把餘下的椰菜絲放上面，以及香腸球，再倒入少量意大利黑醋就完成了。
Finally, put the remain red cabbage and meatball on the top for garish, then put some balsamic vinegar, finished.

 

[wpedon id=”1981″ align=”left”]