低溫慢煮豬仔脾配蘋果醬汁 (Apple-Braised Pork Shank – Sous vide method)

 

本以為這個寫好了的食譜不能出版,因為作者從馬來西亞回來後,在島內的超市沒有了豬仔脾,幸好前兩天返貨,這個食譜才得以出版。作者不清楚馬來西亞有沒有這種食材,所以本打算在離港前再看看,沒有這食材的話,就刪除這個食譜。

This recipe I have written before travel to Malaysia, however, when I back to Hong Kong, I can’t find any stock at supermarket in the island, I’m so disappointed, I wanna delete this recipe too.  Luckily, it have been restocked again these 2 days, so I can, finally, publish this recipe now.

 

最近作者所住的島內唯一超市發現新產品 – 豬仔脾,價錢又平,作者興奮到不得已,買回來後,用低溫慢煮做了一道菜式,簡單地配上薯蓉及烤西蘭花,已經係一道高級菜式了。在這篇中,作者只分享豬仔脾及醬汁的做法,其他簡單的配菜,我想不用再分享了。

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[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...

[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...