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

 

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 … 閱讀更多 Read more...

[原創食譜 Original Recipe] 煙燻豬肋骨配自家製燒烤醬 (Smoked Ribs with Homemade BBQ Sauce)

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之前說過自家製的煙肉及煙燻牛肉,作者大約每隔一段時間就會做一批,所以煙燻爐也算是比較多用,相信一般家庭沒有像作者一樣吧。平時也可以用煙燻爐做出很多美食,不要由它放著啊,因此,作者今次介紹這個大家也很喜愛的食物,可以在週末或假期食得開心,而自家做卻比餐廳便宜得多吧。 作者建議買丹麥入口那款,雖然沒有美國那麼多肉及大件,但每人一排的份量是剛好,不會覺得膩,但又滿足口福。

I have talked about making bacon and pastrami at home before, however, I will make a batch for some certain time, so I use the stovetop smoker quite often, but I don’t think the readers here will do so, then it seems quite a waste for the great tool; therefore, I’m introduce this dish here that most … 閱讀更多 Read more...

紅酒燴牛尾 (Oxtail stew with red wine sauce)

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小編相信很多讀者也煮過這道菜吧,現在有了壓力煲,煮它真的容易很多吧。
I think many people cooked this dish before, if you are using pressure cooker, it really save a lot of time.

 

 

材料 (INGREDIENTS):

 

牛尾 (Oxtail) – 1kg (小編在超市買2包急凍牛尾)

紅蘿蔔 (Carrots) – 2條 (2 pcs)

西芹 (Celery) – 2條 (2 sticks)

大蔥 (Leek) – 1條 (1 stick)

迷迭香 (Rosemary) – 2條 (2 sprigs)

麝香草 (Thyme) – 幾條 … 閱讀更多 Read more...