[原創食譜 Original Recipe] 越式雞肉河粉 – 低溫慢煮版 (Vietnamese Chicken Pho/Pho Ga – Sous vide version)

 

繼越式生牛河後,作者來個比較簡單的越式雞肉河粉,香料及做法也是一樣,但煮湯的時間短很多,適合假日或週末休閒地做著。

Chicken Pho/Pho Ga is much easier than Beef pho, using same spices and same cooking method, but it’s only take 2.5 hours, it’s good to make it during weekend.

 

材料 (Ingredients):

 

雞湯底 (Vietnamese chicken stock)  :

 

全雞 (Whole chicken) – 1隻 (1 whole)

洋蔥 (onion) – 1個 (1 pc)

薑  (ginger) – 1件 (1 pc)… 閱讀更多 Read more...

[原創食譜 Original Recipe] 自家製健康雞粉 (Homemade Chicken Bouilion Powder)

 

雞粉 – 在香港人的生活中已成為廚房的必須品,可是我們在市面上買到的雞粉,其實只是味精的代名詞,當中可以說是沒有真正雞的成份,所有也是配製的產物,所以食用後對健康不好。雖然作者在網絡上也看到不少分享雞粉的做法,但依作者所見,大部份也只是用雞胸焗爐烤好,加入其他乾配料,就磨粉,或者是煮湯後過濾,雪凍,風乾再磨粉,所以沒有保留太多營養,然而作者這個方法卻最不浪費又保留所有營養的做法,值得大家去參考。

Chicken Bouilion Powder is the most usual powder in Chinese kitchen, unfortunately, the one we bought in market, is not made from real food, it’s just a MSG, it’s bad for our health.  However, I also found some blogs that sharing how to make real chicken powder, but as my understand, they are just using chicken … 閱讀更多 Read more...

[原創食譜 Original Recipe] 越南生熟牛湯河 – 低溫慢煮版 (Vietnamese Pho Bo – Sous Vide version)

 

這個麵食應該不陌生吧。作者很喜歡食,當然以前一定出街才吃,現在不外出用餐,但又很想吃啊。由於作者沒有什麼慢煮鍋,又只得電磁爐,想做也不能做,但自試驗過海南雞的做法,今次作者大膽地嘗試長時間,用低溫慢煮的方法來做一個越南牛湯底,幸好地完全沒有問題,所以今次就算第一次試做,但也可以分享做法給大家。

I think I don’t have to introduce this vietnamese noodle, you should knew about it, nowadays, since I don’t like to go out for dining, so I just try to make what I want to eat.  However, I don’t have crock-pot and just using induction cooker, so what I can do is try using sous vide method. I … 閱讀更多 Read more...