[原創食譜 (Original Recipe)」蝦籽柚皮 – 低溫慢煮版 (Braised Pomelo Skin in Shrimp Roes – Sous Vide version)

 

各位,中秋節快樂啊! 作者剛剛才可以暫時安定下來,但還有很多濕碎事未解決,已經急不及代想分享新食譜了。 但由於未太適應新地方關係,對不起,這次的相片沒有太仔細地影下來,請大家原諒,要辛苦大家多看文字了。 下次有機會再做,一定會加插回遺留了的相片。

Happy Mid-Autumn Fest.! I just moved to Malaysia and just moving in a new house, although still have many little matters not yet solve, but wanna share this recipe for you.  Also, since this is a new place, sorry that I have missed some photos for this recipe, I will add in later when I … 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...

[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...