[原創食譜 Original Recipe] 馬來西亞海南雞飯 – 低溫慢煮版 (Malaysian style Hainanese Chicken Rice – Sous Vide Version )

 

相信很多人也吃過海南雞飯吧。坊間有很多做法及醮醬,但其實馬來西亞人只配海南辣醬來吃,所以今次只會分享這個醮醬吧。

I believed that many people have been tried this dish so many times already.  There are many cooking method and dipping sauces that you can found in different countries, however, in Malaysia, only dipping with Hainanese chilli sauce, so I will only introduce this dish with this sauce here.

 

至於做法,很多都覺得用飯煲做,作者都試過,但肉質沒有用低溫慢煮般滑,而去骨就沒有這樣容易。如果用最傳統的浸雞方法,就要好有經驗才可以做到,因為時間性很重要。

For the cooking method, many people shared … 閱讀更多 Read more...

自製醃肉及煙燻篇 - 香腸 (HOMEMADE CURING AND SMOKING – Sausage)

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續上一篇醃豬肉,今次做香腸。作者所說的是豬肉腸,因為小編與愛人喜歡吃意大利香腸,而意大利大多用豬肉做的。 做香腸肉的部位是豬肩肉,但豬肩肉也比較瘦,所以作者建議加小量肥肉,做出來的口感比較滑及不會乾。先說工具,我們需要一個攪肉機、灌腸器及豬腸衣。 至於腸衣有兩款,一是從肉檔買回來的新鮮豬腸,但卻需要自行清洗及去除腸內的髒物;二是買風乾了的腸衣,只是做香腸前把腸衣灑上鹽,然後浸水半小時就可以了。 讀者也可以做火腿的,但火腿需要買牛腸衣做的。 此外,讀者亦可做意大利臘腸,腸衣亦是用牛腸衣,做好後放在陰涼處風乾6星期左右就可以了。

Continue for the last curing and smoking post of pork, this post is talk about sausage. Actually I and my beloved one really love to eat Italian sausage, and most of them are using pork. The meat of sausage is using pork shoulder/boson butt, but this part is not enough fat to make sausage, … 閱讀更多 Read more...

自製花生醬 (Homemade Peanut Butter)

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對於花生醬,作者由小到大都不喜歡吃,總覺得有些怪怪的味道,但自愛人親自做過後,作者試了一口,竟然沒有現成的那種怪味,還愛上吃花生醬,現時作者每天的早餐除了吃自製果醬外,加入了花生醬作為另一選擇。但注意,由於沒有添加劑,做好的花生醬需於2星期內吃完,不然會變壞的。

Actually I don’t like peanut butter since child, because I felt there is a bad smell, however, when my beloved one tried to made it once, after my first taste, I can’t find that bad smell again and begin to love with it, so other than jam, this is my second option to enjoy with my breakfast everyday. … 閱讀更多 Read more...