俄羅斯羅宋湯 (Russian Borscht)

 

我估讀者會問,羅宋湯?有乜特別?作者為何會介紹? 不是我們平時在餐廳所喝的羅宋湯嗎? 好的。。。作者在這裏回答你們吧。

I think readers will ask, why Borscht? what’s the special about it? We are always having Borscht in restaurant, what’s wrong with it? so..I’m answering you here.

 

我們在餐廳所喝到的羅宋湯,除了蔬菜外,湯底其實是加蕃茄醬 (Ketchup) 加水而煮成的,有些好的餐廳會也會用上牛湯底,但也是加茄醬而已,所以我們在香港所認識的羅宋湯其實不是那回事。

Although we always enjoy Borscht in restaurant, except the veggies, what we have enjoyed in restaurant is only Ketchup and water as the stock base, … 閱讀更多 Read more...

意式蟹肉意粉 (Crab Meat Pasta)

 

 

這個蟹肉意粉,作者很少做吧。 在香港的時候,很少出市區,所以沒有機會買來真蟹肉來試做,然而在馬來西亞卻很容易買到,價錢亦很便宜,因此今天可以分享這食譜了。

I rarely cook this dish because it’s hard to find since I’m lived in outlying island while in HK, but in Malaysia, it’s very easy to get it and price are cheap too, so I can now sharing this recipe for you.

 

材料 (Ingredients) :

 

 

急凍蟹肉 (Crab meat) – 250g

 

蒜頭 (garlic) … 閱讀更多 Read more...

[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...