[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] 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...

印度燒雞 (Tandoori Chicken)

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這個菜應該不用介紹吧,在世界各地有印度餐廳的地方也會有這道菜,很多人接觸的第一道印度菜就是這個。

If you went to Indian restaurant before, you must knew this dish, you can find this in any Indian restaurants around the world, this is the first dish you will eat at the first time.

 

除了炸物外,其實印度菜也很健康,全部也是香料及香草來煮成的,而每個菜式當中包含十多種香料,對健康有很大的幫助。

Although, there so many deep fried foods in Indian, but for main cooking dishes, Indian cuisine is practically a healthy diet, … 閱讀更多 Read more...