[原創食譜 Original Recipe] 自製小食篇 - 日式燒帆立貝小食 (HOMEMADE SNACK – Japanese Flavoured Scallops dried snacks)

 

這個小食,作者很喜歡,但現在卻貴得駭人,九十多元才一小包,只是得大約7-8粒,所以十多年也沒有再吃過,可能作者比較窮吧,真的不捨得買來吃。

I love this Japanese snack very much since I tasted it first time, however, it’s very expensive nowadays, HK$90 only got 7-8 pcs per pack, so I haven’t been eaten this for more than 10 years, maybe I’m poor, I don’t want to waste money for such an expensive snack.

 

最近見急凍北海道熟帶子在超市大特價,作者大膽地買回來試做這個小食,希望重拾這味道。讀者可以買生的也可以,但先用鹽水汆水一會,不然就很容易散開的。

Recently, I found the cooked Hokkaido 閱讀更多 Read more...

黑松露牛肝菌帶子意大利飯 (Black Truffles and Porcini risotto with scallops)

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關於意大利米,作者也在這篇簡單地細說一下吧。其實意大利米分別有幾款 : Arborio, Baldo, Carnaroli, Maratelli, Padano, Roma, and Vialone Nano, Carnaroli及Maratelli,它們的吸水程度也不同,例如 : Vialone Nano係所有米種中吸水力最強的,他們煮的時候就要快及比較水性,好樣我們中國人的湯飯似的,不是我們常見比較黏性的那樣,所以在意大利人會把用途分得很細緻。然而在香港可以找到也只得3款,大致是 Arborio, Carnaroli and Vialone Nano,一般比較容易控制的是Arborio, 其餘兩款也吸水性強,很易煮得過火,所以大多數人也會用Arborio來煮意大利飯。

We can talk briefly about Italian rice here, practically there are various types of risotto : Arborio, Baldo, Carnaroli, Maratelli, Padano, Roma, and Vialone Nano, Carnaroli, Maratelli.  Different rice have its own absorbs condiments, i.e. Vialone Nano is … 閱讀更多 Read more...