Tag: pork

Posted in 肉類 (Meat), 自家罐頭肉 （Homemade canned food), 豬肉 (Pork), 小型壓肉容器 (Ham Maker), 工具及廚具 (Utensils and Kitchen Equipments), 低溫慢煮機 (Sous Vide cooker)

【原創食譜】五香肉丁 （低溫慢煮版）

Posted on by 傑西

這個食譜作者也不寫英文版，始終只是港式食品吧。

作者在香港生活時，在茶餐廳是時常點叫的食品，但來到大馬，不但只得一個品牌，還很貴，一罐要十多元馬幣，一罐亦只能吃一次，所以在大馬生活後也只吃過兩次而已。 前陣子實在好想食，加上想清理一下雪櫃，就想到自己試做吧。 作者又來鬼煮意出來，想到反正這是罐頭食物，做得不像罐頭般淋滑及入味，其實也沒有意思，所以就用了低溫慢煮及肉壓器來做，就能模擬罐頭的質素，試做過了，真的是想像中的效果，於是今天再做就寫下食譜給大家參考吧。

材料 ：

五花肉 – 250g

碎豆醬 – 2湯匙

豉油 – 1/2湯匙

老抽 – 1/4湯匙

麻油 – 1/2茶匙

昭興酒 – 1茶匙

糖 – 4茶匙

鹽 – 1/2茶匙

胡椒粉 – 少許

蒜粉 – 1/2茶匙

五香粉 – 2茶匙

辣油 – 隨個人喜好

辣椒粉 – 隨個人喜好

水 – 50ml

做法 ：


1. 五花肉先蒸15分鐘定型



2. 把上面所寫的調味料伴匀



3. 把蒸好的五花肉放入冰水冷卻一下，用廚房紙吸乾水份， 切成四方形



4. 把肉丁放入調好的醬汁伴匀，再放入肉壓器皿內



5. 用80度來煮6小時 （如果不用肉壓器，用一般真空袋，就可以用70度來煮，時間一樣）



6. 煮好後，先把肉壓器放入冰水3分鐘冷卻一下，就可以倒出來享用了。

Posted in 肉類 (Meat), 食物處理器 (Food Processor), 豬肉 (Pork), 越南菜 (Vietnamese Cuisine), 小型壓肉容器 (Ham Maker), 攪拌器 (Blenders), 低溫慢煮機 (Sous Vide cooker)

[原創食譜 Original Recipe] 越南扎肉 – 低溫慢煮版 (Homemade Vietnamese Ham – Sous Vide version)

Posted on by 傑西

首先對不起大家，這個工具應該是在香港時介紹，可是要突然搬回馬來西亞而擱置。

First, sorry for last sharing about this tool, cos suddenly move to Malaysia, so I’ve stopped to make this.

有了這個容器，而讀者又了解清楚這類乳化肉的成品，就可以有很多食品做出來，例如 ： 上海餚肉，火腿、午餐肉等，也可以自家製，再不需要吃現成的火腿片或罐頭午餐肉了。

When you have this ham maker, and after you more understand about emulsified sausage, you can make lots of meat loaf, i.e. ham, spam, meat loaf etc., no more packed ham and spam.

小型壓肉容器連溫度計 (Ham maker with thermometer)

首先第一個分享做的是越南扎肉，相信讀者應該對扎肉不陌生吧，一定在越南餐廳食過，扎肉在越南有很多食法，用來配麵食、夾法包，又或是做春卷也可以。

First to share to make vietnamese ham.  I think many people well known what is vietnamese ham, you must tried it in any vietnamese restaurants; there’re many ways to enjoy this, i.e. sandwiches, noodles or vietnamese spring roll.

扎肉是外國的大型熟香腸 (Mortadella/bologna)的變奏版，大家也是乳化肉做成的, 只是用料比較簡單，只是用上豬肉及調味料，沒有其他額外的材料。

Vietnamese mortadella is the same as mortadella/bologna, both are emulsified sausage, but vietnamese one is more simple, just use pork and seasoning, without other ingredients.

傳統做越肉扎肉是用焦葉包著打好的肉，蒸熟後放涼就可以享用。 但作者這個做法卻是用了外國的Mortadella的做法，以低溫慢煮的方法控溫來做，大家可以試吓吧。

For traditional way to make this, wrap the ham with banana leaves then steam it in a wok, then let it cool down and cut into slices.  However, I’m trying to use the method that same as mortadella/bologna, you can try it too.

材料 (Ingredients) ：

豬肉 (Pork Shoulder/butt) – 1kg

蒜頭 (garlic) – 3瓣 (3 gloves)

鹽 (salt) – 15g

糖 (Sugar) – 10g

魚露 (fish sauce) – 10g

香茅 (lemongrass) – 3 pcs

水 (water) – 300ml

胡椒粉 (white pepper powder) – 5g

黑胡椒粒 (Black peppercorn) (optional) – 5g

粟粉 (corn flour) – 20g

蕉葉 (banana leaf) – 2 pcs

做法 (Method) ：

1. 先用香茅滾一鍋水，放涼後，倒入冰模雪成香茅冰

Boil a pot of water with lemongrass for 30 mins, let it cool and pour into a ice cube and freeze it until becomes ice.

2. 豬肉切成小粒，放入攪伴機，再放入蒜頭，第一次打成蓉，不能打得太久，大約2分鐘就可以了

Cut the pork into small cubes, put it into food processor and also put garlic in as well, blend it only 2 minutes becomes little mince pork, don’t blend it too long, the pork will becomes heat.

3. 然後加入其他調味料及香茅冰，打多2-3分鐘，成為糊狀帶黏的質感

Then add other seasonings and lemongrass ice cubes, blend it another 2-3 minutes until the pork becomes smooth and sticky

4. 準備容器，把蕉帶裁剪好容器的呎吋，放入容器，然後把打好的肉小心地倒入容器，用蓋壓實肉，蓋好後放入雪櫃一晚

Cut the banana leaf in the right size of the container and put it into the container, then pour the minced pork into the container, use the lid to press the meat and close it. Then, put the container in the refrigerator for one night.

5. 第二日，準預慢煮器，預設溫度為80°C

Preheat the sous vide cooker on 80°C in the next day

6. 溫度到逹後，放入容器，慢煮3小時，當中需要觀察容器溫度計，看看容器內是否多於70°C, 否則就要加溫吧。

When the temperature reached, put the container and start cooking for 3 hours, make sure the internal temperature must be reach at least 70°C while cooking, otherwise rise up your sous vide cooker temperature.

7. 慢煮好後，把整個容器取出放涼，然後再放入雪櫃一晚，翌日就可以切片享用了。

After cooked, take out the container, let it cool and put the whole container again into refrigerator for one night, then you can enjoy it next day.

[wpedon id=”1981″ align=”left”]

Posted in 其他西餐 (Other Western cuisine), 強力及高速攪拌器 (High Speed/Powerful Blender), 抽真空機 (Vacuum Sealer), 低溫慢煮機 (Sous Vide cooker)

低溫慢煮豬仔脾配蘋果醬汁 (Apple-Braised Pork Shank – Sous vide method)

Posted on by 傑西

 

本以為這個寫好了的食譜不能出版，因為作者從馬來西亞回來後，在島內的超市沒有了豬仔脾，幸好前兩天返貨，這個食譜才得以出版。作者不清楚馬來西亞有沒有這種食材，所以本打算在離港前再看看，沒有這食材的話，就刪除這個食譜。

This recipe I have written before travel to Malaysia, however, when I back to Hong Kong, I can’t find any stock at supermarket in the island, I’m so disappointed, I wanna delete this recipe too.  Luckily, it have been restocked again these 2 days, so I can, finally, publish this recipe now.

 

最近作者所住的島內唯一超市發現新產品 – 豬仔脾，價錢又平，作者興奮到不得已，買回來後，用低溫慢煮做了一道菜式，簡單地配上薯蓉及烤西蘭花，已經係一道高級菜式了。在這篇中，作者只分享豬仔脾及醬汁的做法，其他簡單的配菜，我想不用再分享了。

Recently, I’m really happy that I’ve found a new product in the supermarket that I’m living, so I bought it back and cooked it using sous vide, served it with mashed potato and roasted broccoli.  Here, in this recipe, I will just only share the pork shank and sauce cooking.

 

我們做這個醬汁，需要大量蘋果汁，但作者不建議買來現成的，因為加工過，有其他化學物質，那麼是很不健康的，所以我們先來做個蘋果汁，讀者可以用慢磨機，這比較方便，如果用攪拌機，就得好像作者一樣，先過濾果渣，我們只需要蘋果汁。

For the apple sauce, we need apple juice, but I’m not recommend you to buy packed one since it is so many substitutes, better make fresh apple juice by your own.  If you have  juicer machine, it’s more convenient, because we just need the juice only; but if only have a blender, please use sieve to sift the juice out.

 

 

材料  (Ingredients)：

 

豬仔脾 (Pork Shank) – 4隻

 

蒜頭 (Garlic)  – 4瓣

 

蘋果汁 (Apple Juice) – 400ml

 

蘋果醋 /紅酒醋/白酒醋 (Apple cider vinegar/Red Wine vinegar/White) – 200ml

 

芥末醬 (Dijon Mustard) – 150g

 

原糖 (Cane sugar) – 100g

 

鹽 (salt)

 

油 (Oil)

 

黑胡椒 (Black pepper)

 

新鮮百里香 (Fresh Thyme) – 8支 (無新鮮可用乾的 – If you don’t have fresh, dried one also OK)

 

 

做法 (Method) ：

 

1. 預熱慢煮器到70度
Preheat your sous vide cooker to 70 degree Celsius

 

2. 豬仔脾先用鹽及黑胡椒調味
Seasoning pork shank with salt and pepper

 

3. 準備平底鍋，開大火，下油，把豬仔脾煎四邊至金黃色，盛起，備用
Prepare a sauce pan, add some oil, and sear the pork shanks until brown, then remove it and set aside

 

4. 先把蘋果打成蘋果汁
Blend your apple into apple juice

 

5. 把蘋果蓉隔開，只用蘋果汁 (如果讀者用慢磨榨汁機，這步驟就可以省卻）
Use a sieve to sift out the apple pulp, remain the apple juice only (If you are using pure juicer, you can skip this step)

 

6. 同一個鍋，加入蒜頭、蘋果醋、芥末醬及糖，用中火煮至醬汁收成杰醬，放涼一會
Use the same pan, add garlic, apple juice, apple cider vinegar, Dijon mustard and cane sugar and cook it under medium fire until becomes a thick sauce even glaze.  Let it cool down a bit

 

7. 準備真空袋，把豬仔脾，醬汁及百里香放入袋內並進行真空封密，然後放入慢煮器，進入24小時慢煮
Prepare a sous vide bag, put in pork shanks, sauce and thyme (If you are using dried one, better seasoning it first before put into the bag), then let it start cooking for 24 hours

 

8. 翌日取出後，準備小鍋，先倒出醬汁，把醬汁用中火再煮回杰醬
Next day, prepare a small pot, pour out the sauce after cooked, then cook the sauce again until thicken

 

9. 豬仔脾上碟後，把醬汁淋上就完成。
Served the pork shank and glaze the thick sauce in, finished.

 

食譜來源 ： https://www.chefsteps.com/activities/hearty-apple-braised-pork-shank

 

 

溫馨小貼士 ： 這個醬汁，亦可作為燒烤醬，作者試過用來烤豬肋骨，相比用BBQ醬無咁膩，酸酸甜甜好胃很多。
Tips : This sauce also can be replaced as BBQ sauce, it’s more healthy and more delicious.

 

[wpedon id=”1981″ align=”left”]

Posted in 泰國菜 (Thai Cuisine), 低溫慢煮機 (Sous Vide cooker)

簡單冬蔭豬頸肉湯米粉 (Simple Tom Yum Soup Rice Noodle with pork jowl / Tom Yum Kut Teh)

Posted on by 傑西

 

這個應該是作者在香港生活的最後一個食譜吧。 待作者在大馬生活穩定後，一定再為大家分享多些不同的食譜。

I think this is the last recipe I am sharing while living in Hong Kong.  I will share more special recipes later when I’m settled down in Malaysia.

 

作者一向認識的冬蔭湯也是用蝦及草菇煮成，所以我但在香港大多說冬蔭功，當中的「功」在泰文是 goong, 是蝦的意思, 一般只會說冬蔭。 但在泰國卻是很多配搭，可以是豬肉、雞肉或牛肉，亦有很多其他冬蔭做法，而主要材料也是香茅、南薑、檸檬葉、魚露、辣椒、青檸汁。至於冬蔭醬，其實當地人比較少用，他們主要用新鮮香料再加入一種辣椒醬，所以看上去是清湯的； 但在世界其他地方，冬蔭湯主要味道來源是冬蔭醬，因為味道比較濃及方便。

As I know like most of the people, Tom Yum only added shrimp and mushroom, we called tom yum goong, but the word “goong” means shrimp, so we should call tom yum only.  Actually, you can find Tom Yam with meats as well in Thailand household and variety kind of tom yum too.  The main ingredients for Tom Yum are lemongrass, galangal, kaffir lime leaves, Chilli, fish sauce and lime juice, therefore, they are mostly clear broth instead red one.  Tom Yum paste only widely use outside Thailand, because it enhance flavour and more convenient.

 

作者所住的小島上，很多泰國人聚居，不時也有泰國人在島上開小餐館，因此認識了比較家庭式的冬蔭食法，不太似我們在城市裏的餐廳味道，但感覺很地道，配搭肉類也是不錯的。

In the island that I’m living, there are many Thai people living here too, sometimes they will open a small restaurant to serve localized Thai cuisine, some dishes are not famous in popular Thai restaurant, it’s not home cook style one, so I learn this from them too.

 

最近作者所住的小島又有泰國人開了新食品店，店主是泰國人，親自回泰國入貨的，所以介紹了一款冬蔭醬，她指餐廳也是用這個品牌; 當作者試過後，真的很不同，以前從超市買回來的冬蔭醬，只有鹹味，用一包也沒有冬蔭那種酸辣的味道，然而用了這個品牌，只需要2湯匙已經足夠一鍋2-3人份量的冬蔭湯底味道了。

Recently, there’s a Thai grocery store opened in the island, it’s also operated by Thai people and import goods themselves directly from Thailand.  She introduced a brand of Tom Yam paste for me which also widely used in Thai restaurants too.  After I tried, it’s really unbelievable taste too, compared with previously bought from supermarket, it’s only taste salty but without hot, spicy and sour character that Tom Yam should be, but this only use 2 tablespoons which enough flavour to serve 2-3 pax of soup.

 

這次真的簡單版，作者也只是買來超市預醃的泰式豬頸肉吧了，但用了低溫慢煮方法，肉質比較鬆軟。

This is very very simple recipe that I also bought a pre seasoned meat from supermarket, but using sous vide method that meats are tender and juicy.

 

材料 (Ingredients) ：

 

泰式豬頸肉 (Thai style pork jowl) – 1包 (1 pack)

 

冬蔭醬 (Tom Yam paste) – 2湯匙 (2 tablespoons)

 

冬蔭香料包 (Tom Yam herbs pack) – 1包 (1 pack)

 

蝦皮/蝦殼 (Shrimp shells) – 8-10 隻 (8-10 pieces)

 

雞湯 (Chicken stock) – 1公升 (1 Liter) [做法參考 ： http://mykitchen.jessieshare.com/?cat=98]

 

番茄 (Tomato) – 1-2個 (1-2 pcs)

 

魚露 (fish sauce) – 適量 (as taste)

 

青檸汁 (Lime jucie) – 適量 (as taste)

 

菜油 (Vegetable oil) – 少許 (little)

 

椰奶/淡奶 (coconut milk / evaporated milk) – 適量 (as taste)

 

泰國米粉 (Thai Rice noodle)

 

草菇/蠔菇 (straw mushroom / oyster mushroom)

 

芫茜 (Coriander) – 適量 (for garnish)

 

 

 

做法  (Method)：

 

1. 先預熱低溫慢煮器為68度
Preheat your sous vide circulator at 68 degree celsius

 

2. 把豬頸肉放入真空袋並開始煮2.5小時
Put the meat into vacuum bag and start cooking for 2.5 hours

 

3. 香茅扁切斷、紅蔥頭切片、南薑切片 (如喜歡比較辣，可以把辣椒切段)
cut lemongrass into 2cm pieces, shallots and Galangal cut into small pieces (If you wanna more spicy, you can also add some chilli pieces too)

 

4. 準備一個鍋，下油，放入香茅、紅蔥頭、南薑炒香
Prepare a pot, add some oil, put lemongrass, shallots and Galangal, stir fry a while

 

 

5. 加入蝦殼再炒香
Add shrimp shells and stir fry until fragrance

 

6. 再加入番茄及冬蔭醬，再炒至冬蔭醬出味
Add tomato and tom yum paste, and stir fry again

 

7. 入雞湯，並把檸檬葉用手撕碎與草菇一起放入湯內, 煮10分鐘，先關火
Add chicken stock, kaffir lime leaves and mushroom into the pot and let it boil for 10 minutes and set aside

 

8. 米粉先用水浸軟，備用
Soak the rice noodle into a water until soft and set aside

 

9. 回到豬頸肉，把煮好的豬頸肉汁倒回冬蔭湯內
Back to the meat, pour the excess sauce into the pot

 

10. 豬頸肉用焗爐或火槍或平底鍋，煎至表面少許焦就可以了
Either sear the meat in the sauce pan or use blow touch to seal the surface until brown

 

11. 放涼一點後切片備用
After cool down, cut into small pieces

 

12. 再次煲滾冬蔭湯後，關火，加入魚露及青檸汁, 最後加入椰奶, 伴勻，試味，就可以了
Back to tom yum soup, boil it again, add fish sauce, lime juice and coconut milk, mix it well and taste it

 

13. 米粉煮5分鐘就可以了。
Boil a pot of water, and cook the rice noodle for 5 minutes

 

14. 準備好碗，放入米粉，把豬頸肉放上層
Prepare a bowl, put the rice noodle in and put the meat on the top

 

15. 小心地倒入冬蔭湯底，加入芫茜就完成了。
Pour the tom yum soup in and garnish with coriander, finished.

 

 

[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”]