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...

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

 

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 … 閱讀更多 Read more...

[原創食譜 Original Recipe] 咖喱雞味薯片/爆谷/shake shake薯條 (Curry Chicken flavour potato chips/popcorn/French fries)

 

咖喱味薯片相信很多人也吃過,但咖喱雞味又多了些肉香味,又是另一番風味。清楚作者作風的人都知道,作者是不喜歡浪費的,今次是前兩天煮馬來西亞咖喱雞,剩下了少量咖喱雞汁,於是作者把汁過慮後,加入生粉水,煮成一個濃汁,風乾後磨成粉,就可以用於不同的小食,一款口味,多款小食。

I think many people tried curry potato chips, but curry chicken flavour will more fragrance.  Therefore, I don’t want to waste any leftover food, so I tried to make flavouring powder myself by using leftover curry chicken sauce.  This is just use sieve to sift the food, then let the sauce thicken, dehydrated it and grind it into … 閱讀更多 Read more...