Tag: homemade

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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Posted in 風乾機 (dehydrator), 小食 (Snacks), 帶子 (Scallops), 海鮮 (Seafood)

[原創食譜 Original Recipe] 自製小食篇 － 日式燒帆立貝小食 (HOMEMADE SNACK – Japanese Flavoured Scallops dried snacks)

Posted on by 傑西

 

這個小食，作者很喜歡，但現在卻貴得駭人，九十多元才一小包，只是得大約7-8粒，所以十多年也沒有再吃過，可能作者比較窮吧，真的不捨得買來吃。

I love this Japanese snack very much since I tasted it first time, however, it’s very expensive nowadays, HK$90 only got 7-8 pcs per pack, so I haven’t been eaten this for more than 10 years, maybe I’m poor, I don’t want to waste money for such an expensive snack.

 

最近見急凍北海道熟帶子在超市大特價，作者大膽地買回來試做這個小食，希望重拾這味道。讀者可以買生的也可以，但先用鹽水汆水一會，不然就很容易散開的。

Recently, I found the cooked Hokkaido scallop on sale, so I bought one pack and wanna try to make this and get it back to my life.  You can also buy raw one, but you have to boil it using salted water for a while first, otherwise, it will be broken apart.

 

另外，在這聲明，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, 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 microogranism, but normal dehydrator cannot do so, please don’t try to kill yourself.

 

材料 (Ingredients) ：

 

帶子 (cooked/raw scallops) – 1 包 (1 pack)

 

牛油 (butter) – 30g

 

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. 清洗帶子，除去帶子的肝臟及腸，用廚房紙印乾水份 （如果讀者怕麻煩，可以買來沒有帶子裙（光身）那款，那就可以跳過這步驟）
Clean the scallops, tear off  liver carefully，pat dry it using paper/towel (if you don’t want to do this step, you can buy some raw one without liver)

 

2. 準備一個小鍋，下牛油，加入帶子後，快速翻兩邊，不需要煎，只是讓帶子吸味
Prepare a small pot, put some butter and let it melt, then put in scallops, but don’t grill it, just flip it two sides quickly, let it absorb the fragrance only

 

3. 立即加入清酒，然後再倒入日本豉油、味琳、水及糖，試味
Add in sake quickly, let it absorb a while, then add Japanese soy sauce, mirin, water and sugar, and taste it first

 

4. 記得久不久翻兩邊，煮5分鐘，盛起，放涼一會
Let it cook for 5 minutes and don’t forget to flip it over in between, then take out and put aside

 

5. 繼續煮調味汁，加入生粉水，煮至調味汁杰身，再放涼一會
Continue to cook the sauce, add starch powder until the sauce between thicken, and let it cool down a bit

 

6. 準備風乾機盤，鋪上牛油紙，把帶子醮上調味醬後，塗上蜜糖，再小心地加上一點點調味醬
Prepare dehydrating tray, put on the baking paper, dip the scallops into the sauce, and put it in the tray, then glaze some honey and put some sauce on the top

 

7. 開solar mode, 風乾至帶子乾身就可以了。
Set the dehydrator on solar mode, let it dehydrate 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. 可以做原味，但一樣先用牛油煮兩邊及塗上蜜糖。
You can also make original flavour, but still have to cook with butter and glaze some honey on the top.

 

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Posted in 肉類 (Meat), 雞類 (chicken), 食物處理器 (Food Processor), 馬來西亞菜 (Malaysia Cuisine), 工具及廚具 (Utensils and Kitchen Equipments), 低溫慢煮機 (Sous Vide cooker)

[原創食譜 Original Recipe] 馬來西亞海南雞飯 – 低溫慢煮版 (Malaysian style Hainanese Chicken Rice – Sous Vide Version )

Posted on by 傑西

 

相信很多人也吃過海南雞飯吧。坊間有很多做法及醮醬，但其實馬來西亞人只配海南辣醬來吃，所以今次只會分享這個醮醬吧。

I believed that many people have been tried this dish so many times already.  There are many cooking method and dipping sauces that you can found in different countries, however, in Malaysia, only dipping with Hainanese chilli sauce, so I will only introduce this dish with this sauce here.

 

至於做法，很多都覺得用飯煲做，作者都試過，但肉質沒有用低溫慢煮般滑，而去骨就沒有這樣容易。如果用最傳統的浸雞方法，就要好有經驗才可以做到，因為時間性很重要。

For the cooking method, many people shared that cooking in rice cooker, of course, I have tried it too, but to be honest, using rice cooker method, the texture not as good as using sous vide, on the other hand, the traditional method is not easy handle, cos the time capture is the most important.

 

然而，今次作者用低溫慢煮方法，發現可以做到大師傅的效果，煮好雞後再浸冰水，不但去骨容易，雞皮亦不容易分離及皮脆肉嫩。

So, I tried using sous vide, I found that the texture come out is exactly the one we can enjoyed in restaurant, and also easy to handle and get rid of the bone just using hand, meanwhile, the chicken fat layer not easy to lose but crispy and tender.

 

順帶一提，做海南雞最好用三黃雞來做，因為雞味比較濃外，亦需要雞油。

On the other hand, for cooking Hainanese Chicken, it’s better using yellow chicken, the taste is more fragrance and we also need the chicken fat to make chicken oil.

 

材料 (Ingredients) ：

 

雞湯材料 (For chicken soup):

三黃雞 (Yellow chicken) – 1隻 (1 whole)

蔥 (Spring onion) – 1條 (1 pc)

薑 (ginger) – 3片 (3 slices)

紅蔥頭 (shallots) – 3個 (3 cloves)

芫茜 (coriander) – 1紮 (1 pc)

班蘭葉 (Panda leaves) – 2片 (2 pcs)

開水 (Boiled water) – 1500ml

鹽 (salt)

 

海南辣醬材料 (Hainnanese Chilli sauce) ：

薑 (ginger) – 3片 (3 slices)

蒜頭 (garlic) – 3瓣 (3 cloves)

紅蔥頭 (shallots) – 3個 (3pcs)

長辣椒 (fresh long chilli) – 3條 (2pcs)

泰國辣椒(Thai chilli) – 2條 (2pcs)

白醋 (White vinegar) – 1湯匙 (1 table spoon)

糖 (sugar) – 2茶匙 (2 teaspoons)

鹽 (salt) – 2茶匙 (2 teaspoons)

雞油 (chicken oil) – 2湯匙 (2 table spoons)

雞湯 (chicken soup) – 100ml

青檸汁 (Lime juice) – 2茶匙 (2 teaspoons)

 

雞飯材料 (chicken rice)：

紅蔥頭 (shallots) – 3個 (3 pcs)

薑 (ginger) – 2片 (3 slices)

蒜頭 (ginger) – 2瓣 (2 cloves)

雞油 (chicken oil) – 3茶匙 (3 tablespoons)

雞湯 (chicken soup) – 1公升 (1 litre)

米 (rice) – 260ml

 

做法 (Method) ：

第一個最重要做的是煮雞湯，沒有雞湯，其餘的東西就不能煮了。 由於海南雞本是凍食，所以不要怕放涼。

The most important part for this dish is chicken soup, no matter what, you have to cook the chicken soup first, otherwise, you can’t process the rest of the dish.  Since Hainnanese chicken is a cold dish, don’t worry that it will became cold after cooked.

 

 

1. 預熱低溫慢煮器至73度
First, preheat your sous vide circulator to 73 degree Celsius

 

2. 準備一個大型慢煮袋，先把雞清洗好，用鹽擦內外，把雞、蔥段、薑、班蘭葉、紅蔥頭、開水及鹽放入袋內，用anylock封好，就可以用真空機封口，不用抽真空。
Prepare a large vacuum bag, wash the chicken and massage it with salt, both inner and outter, then put the chicken into the bag along with spring onion, ginger, panda leaves, onion slices, boiled water and salt, use the anylock to stop the bag and seal the bag without vacuum.

 

3. 放入慢煮器煮2小時30分鐘
Put the chicken soup bag in the circulator pot and cook for 2 hours 30 minutes

 

4. 然後可以準備海南辣醬材料，把紅蔥頭、蒜頭、兩款辣椒切粒，把雞肥細火慢慢炸出雞油，備用
Then you can cut the Hainnese sauce ingredients into a chunk and cook the chicken fat into chicken oil in low heat, then set aside

 

5. 另外雞飯所需的紅蔥頭、薑及蒜頭剁碎備用
And now, finely chopped spring onion and garlic for chicken rice, set aside

 

6. 準備一個小鍋及一大碗冰水，待雞煮好後，先把雞湯小心倒出，再把雞放入冰水浸一會
Prepare a small pot and ice water, after chicken is cooked, then pour out the soups and other ingredients into the pot and put the chicken in the ice water

 

7. 雞湯煮滾後，可以先做準備雞飯
Boil the chicken soup and prepare to cook the chicken rice first

 

8. 準備一個鑊，預留2湯匙雞油備用，其他可以倒入鑊內，先爆香紅蔥頭、薑及蒜炒勻
Prepare a wok, reserve 2 table spoons of chicken oil, then pour the rest into the wok, then add chopped spring onion and garlic in, stir fry until you can smell good

 

9. 準備飯煲，把洗好的米倒入飯煲內，把放入炒好的雞飯材料，伴勻，再加入班蘭葉，加入雞湯，米與湯比例大約1:1.3, 煲飯
Then prepare the rice cooker, put all rice mixture and panda leaves into the rice cooker, and pour in the chicken soup for ratio 1:1.3, then let the rice cook

 

10. 再回來海南辣醬，準備攪拌機，把紅蔥頭、蒜頭、兩款辣椒、雞油、雞湯、鹽、白醋、糖及青檸汁加入，攪勻，試味，完成
Back to the sauce, prepare a mixer, put all the sauce ingredients into the mixer and mix it well, then taste it, finished this.

 

11. 準備一個大碟，把青瓜切成一片片，鋪在碟上，平均地倒入少許豉油及麻油
Next, prepare a big plate, cut the cucumber in slices, then put them on the plate, glaze little bit soy sauce and sesame sauce on the top

 

11. 把雞切開及去骨, 然後平均地塗上少許麻油在雞皮上
Cut the chicken into pieces and pull out the bones, glaze a little bit sesame oil on the top

 

12. 當飯煲好就可以享用了。
When the rice is done, then you can enjoy it.

 

Tips : 如果讀者喜歡中式的薑蔥蓉作醮醬，磨薑蓉、切蔥粒，加少量鹽及胡椒粉，倒入滾雞油就可以了。

 

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Posted in 牛肉 (Beef), 肉類 (Meat), 風乾機 (dehydrator), 壓力煲/高速煲 (Pressure Cooker), 小食 (Snacks)

[原創食譜 Original Recipe] 自製小食篇 － 自製五香牛展乾小食 (HOMEMADE SNACK – Beef shank Jerky in Chinese Style)

Posted on by 傑西

五香牛肉這小食，自小作者也很喜歡，但十多年已沒有再食，因為越來越貴了吧。

I love to eat beef jerky so much since childhood, however, it’s really expensive nowadays, so I have not been eaten this snack for more than 10 years already.

 

自有了風乾機後，作者開始研究其做法，重拾這小食的味道了。

However, since I bought this NIR dehydrator, I tried to make this snack at home, and hope to get this back in my life.

 

這個做法也適用於五香牛肉片/牛肉粒或咖哩牛肉片/牛肉粒的，請自行調節味道及風乾時間。

This method also applied for beef jerky slices and cubes, but please adjust the taste and dehydrating time by yourself.

 

材料  (Ingredients)：

 

牛展 (beef shank) – 1 pc

 

鹵水汁 (Chinese Marinated sauce) [鹵水汁做法 ： http://mykitchen.jessieshare.com/?p=262]

 

五香粉 (five spices powder) / 咖啡粉 (curry powder)

 

做法 (Method) ：

 

1. 首先，把牛展的外筋膜切去。
First, trim off the outer skin of the beef shank.

 

2. 準備一個鍋，先把牛展汆水
Prepare a small pot, boil some water and let it cook for little while, then take out first

 

3. 然後準備壓力鍋，倒入鹵水汁，再放入牛展，水滾後，蓋上，煮1.5小時
Prepare pressure cooker, pour in the marinated sauce, then put the shank in and cook for 1.5 hours

 

4. 煮好後把牛展取出，放涼
After cooked, take out and let it cool down

 

5. 用保鮮紙包好，放入雪櫃4-6小時定型，然後切片
Use a plastic wrap and wrap it well, refrigerate it for 4-6 hours, then take out and cut into slices

 

6. 準備風乾機底盤，放上牛油紙，把牛展片平均地放上，灑上五香粉，風乾後就可以享用了。
Prepare hydrating tray, put a baking paper on the top, then put the beef slices, then coated with five spices powder, then dehydrate it, and enjoy.

 

  • Tips : 由於沒有防腐劑，不能存放多於一星期，建議一次不要做得太多並儘快食完。另外，如果讀者用牛肉代替牛展，請自行減去煮鹵水的時間。 Since there’s no preservation at all, so don’t make too much at a time and consume it as soon as possible, probably not more than a week. On the other hand, if you using beef collar, please minus the cooking time.

  • Tips 2 : 記得全程一定要用solar mode，這樣才可以做到低溫烘乾的效果。

  • Tips 3 : 如果喜歡全硬身而不脆口的做法，可以只用shade mode，而用壓力煲只煮1小時，不需要放入雪櫃，只是放涼後切片就可以進行風乾。

 

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Posted in 印度菜 (Indian Cuisine)

巴基斯坦奶茶/印度奶茶/馬來西亞拉茶 (Chai Tea/Masala Tea/Teh Tarik)

Posted on by 傑西

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香料奶茶源於巴基斯坦，後來傳入印度及其他東南亞地方，原本是用印度特有的一種紅茶 (Assam Tea), 但後來給英式印度紅茶或錫蘭紅茶取替。

Chai Tea originally comes from Persian, then spread over India and other South East Asia countries.  The original base tea is Assam Tea which comes from India,  but now Britain India or Ceylon Tea is commonly used.

 

由於香料奶茶是用幾種不同香料連紅茶一起煮，所以亦對身體很有益處，例如 ：可以抗抑鬱、通血管、減低癌症風險、幫助消化等等作用。

Since herbs tea is cooked with different kind of spices, so it’s good for our health, such as Anti inflammatory, Fights cold and flu, improves digestion, Beat The Fatigue, Reduction in cancer risk, etc.

 

而香料奶茶每家每戶也有點不同，所以這只是作者的配方，此外，亦沒有分量提供，請自行試味調味自己的口味。

Since every family have their own taste of tea, so this is just my own taste of recipe too, also there’s no measurement, please taste your own one.

 

材料 (Ingredients)：

 

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綠豆蒄 (Green Cardamon)

丁香 (Gloves)

桂皮/肉桂 (Cinnamon)

薑粉 (Dry gringer)

肉豆蒄 (Nutmeg)

黑胡椒 (Black peppercorn)

紅茶 (Black Tea)

牛奶 (Milk)

糖 (sugar)

茴香籽 (Fennel seeds) [Optional]

dsc02310

 

做法 (Method)：

1. 先把綠豆蒄開邊、桂皮及肉豆蒄磨成粉 (如果讀者用現成粉，可以刪減這步驟)
Cut the Green Cardamon in half, grind Cinnamon and Nugmeg into powder (If you are already have spices powder, please skip this step)

 

2. 準備一個小鍋，加入水 (比例為1杯奶茶用1杯去煲) 及香料
Prepare a small pot, pour water (if you cook 1 tea cup, then use 1.25 tea cup of water) and all spices

 

3. 用中大火煲大約5分鐘或至香料及紅茶出味 (小心滾瀉，太滾可轉細火一會)
Set the fire to medium to high and boil for 5 minutes or until you can smell the taste of spices and tea (Becareful, tea will cook out of pot easily), if so, please turn the heat to low for a while

dsc02314

 

4. 加入牛奶再煮一會，最後加糖，試味好就完成
Then add milk and boil again for a while, add sugar until all sugar melted, then taste it

 

5. 把茶隔放在茶杯上，慢慢地倒入茶杯內，待一會涼了點就可品嚐。
If taste is suitable for you, then put the tea sieve on the tea cup and pour the chai tea in, let it cool down a bit and enjoy.

dsc02316

 

溫馨提示 (Tips) :

1. 如果有香料粉也可用，但香味會比較少。
 You can also use spices powder, but of course, the taste not as good as whole spices

2. 怕煲完清理麻煩，可以先把茶葉及香料放入茶袋內煲
 If you don't want to messy up when washing, you can also put tea leaves and all spices into a tea bag for boiling.

3. 可以用煉奶代替牛奶及糖，那就不用加入煲內，只需要把煉奶先倒入杯內就可以了。
You can also use condensed milk instead of whole milk and sugar, if so, just add condensed milk in the mug and pour the tea in.

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