Spicy Preserved Duck Eggs with Chili | 尖椒麻辣皮蛋


Spicy preserved duck eggs with chili, a great appetizer in summer time!
夏天沒胃口,做簡單前菜,清爽辛辣也不錯的!




Ingredients | 材料 :
  • Yield: 2-3 servings | 2-3人份
(A)
2 Preserved Duck Eggs | 皮蛋 2隻
some drinking water | 飲用水小許
1 teaspoon Olive Oil | 橄欖油 1茶匙
1.5 tablespoons chopped garlic | 蒜蓉 1.5湯匙

(B) Sauces | 醬汁 :
2 teaspoons Chili oil | 辣椒油 2茶匙
1 teaspoon Sichuan Peppercorn Oil | 花椒油 1茶匙
1-2 red chili | 指天椒 1-2隻
1 tablespoon white vinegar | 白醋 1湯匙
1.5 teaspoons light soy sauce (or Japanese soy sauce) | 生抽 (或日式醬油) 1.5茶匙
1 teaspoon sugar | 砂糖 1茶匙

(C) Garnish | 裝飾 :
1/4 bunch fresh parsley, chopped in sections (optional) | 芫茜 1枚 ,切小段 (可略)


Steps | 做法 :

  1. 皮蛋剝殼後,用飲用水沖洗乾淨。乾淨皮蛋放手心上,用小刀輕輕切開,一開六或一開八,平均放碟子上。
  2. 平底鑊加橄欖油中高火加熱,放蒜蓉(稍為輕輕爆香,可除去生蒜之辣味),轉放小碗中。將所有醬汁放同一碗中拌勻,平均淋在皮蛋上。碟子放雪櫃稍為冷凍30-60分鐘 (非必要,但冷凍的更美味)。
  3. 吃前平均灑上芫茜 (放多少隨自己喜好調整)。
  1. After shelled the preserved duck egg, rince with drinking water. Put the shelled eggs on the palm and cut with a small knife gently, cut one egg into 6 to 8 slices, place on a plate.
  2. On a frying skillet, put olive oil on medium high, put in chopped garlic and slightly pan fry. Transfer to a small mixing bowl. Put all ingredients of the sauce into the same bowl, mix well, pour over the preserved eggs evenly. Best to chill the dish for 30-60 minutes before serving in hot summer (not absolute necessary).
  3. Sprinkle some chopped fresh parsley over the preserved eggs (adapt on preference).

Tips / 心得 :

  • 醬汁可按比例增減,或隨自己喜好調整。
  • Sauces can be adapted more or less in proportions, to own's preference.







Indian Style Curry Shrimp (Cumin Seeds, Green Chili) | 印度風味咖哩蝦 (孜然籽 綠辣椒)


薑有清爽香味和辛辣感,加入薑汁可以整合料理的味道!



Ingredients | 材料 :
  • Yield : 4 servings | 4人份
(A)
3 tablespoons Olive Oil | 橄欖油 3湯匙
2 gloves Garlic, chopped | 大蒜 2瓣,切碎
1 Yellow Onion (L), chopped | 黃洋蔥 (大)1個,切碎
3 Green Chili, cut into small pieces | 綠辣椒 3根,切片
3 slices portion Ginger, minced to get juice | 薑 約3片份量,磨泥取汁
3/4 teaspoon Salt | 鹽 3/4 茶匙
100g canned Chopped tomato | 罐頭切粒番茄 100克
200 ml hot water | 熱水 200毫升
16-20 pieces tiger shrimp (M) | 草蝦(中) 16-20只
2 tablespoons Whipping Cream | 淡忌廉 2湯匙

(B) 提味香料 :
1 teaspoon Cumin seeds | 孜然籽 1茶匙

(C) Basic spices | 基本香料 :
1/2 teaspoon Turmeric | 薑黃 1/2茶匙
1/2 teaspoon Cayenne Pepper | 辣椒粉 1茶匙
1-1/2 tablespoon Coriander Powder | 香茜粉 1-1/2湯匙

(D) 點綴香料 :
1/4 bunch fresh parsley, cut into 2cm sections | 1/4 札芫莤,切2cm段

Steps | 做法 :

  1. 蒜,洋蔥切碎,綠辣椒切片,薑磨泥取薑汁。
  2. 蝦去殼,除腸泥,用廚紙抺乾,加小許胡椒粉。

  3. 平底鍋放橄欖油,中火加熱,放入提味香料炒至變色。
  4. 依序放入蒜、洋蔥、綠辣椒,中火炒10分鐘,炒過程中一邊慢慢加入50毫升水(另外準備份量),直至炒成深色。
  5. 加入番茄粒炒至水份收乾。轉小火,加入基本香料及鹽翻炒半分鐘。

  6. 加入熱水煮沸,免鍋蓋燉煮。
  7. 加入蝦肉煮沸,加淡忌廉和薑汁拌勻,加入點綴香料即成。

Tips / 心得 :
  • 剩下的蝦頭和殼可以做蝦湯:煎鍋加1茶匙油和幾片薑片,鍋熱後放入蝦頭和殼大火略煎,待有香味,放入1湯匙酒、胡椒粉、2-3碗熱水蓋鍋蓋煮沸後再煮1-2分鐘,便可以享用濃濃蝦湯了。






Indian Style Curry Shrimp Taste Vegetable | 印度風味蔬菜蝦味咖哩


用些少炒蝦泥來吊味,令蔬菜蝦味咖哩有意外驚喜!



Ingredients | 材料 :
  • Yield : 4 servings | 4人份
(A)
3 tablespoons Olive Oil | 橄欖油 3湯匙
1 glove Garlic | 大蒜 1瓣
1 slice Ginger | 薑 1片
1/2 Yellow Onion | 黃洋蔥 1/2個
1 piece Tiger shrimp | 草蝦 1隻
1 cup canned Chopped tomato | 罐頭切粒番茄 1杯
3/4 teaspoon Salt | 鹽 3/4 茶匙
1 teaspoon Sugar (optional) | 砂糖 1茶匙 (可略)
350 ml hot water | 熱水 350毫升
3 pieces Egg plant | 茄子 3粒
1/2 piece Potato | 薯仔 1/2個
1 handful Shimeji mushrooms (or any kind, small ones) | 小許菇 (真姬菇)

(B) Basic spices | 基本香料 :
1/4 teaspoon Turmeric | 薑黃 1/4茶匙
1 teaspoon Cayenne Pepper | 辣椒粉 1茶匙
2 teaspoons Coriander Powder | 香茜粉 2茶匙


Steps | 做法 :


  1. 蒜、薑切碎,洋蔥切較粗的碎末。
  2. 蝦去殼,除腸泥,用刀拍成泥狀,加小許胡椒粉。
  3. 薯仔切2cm方粒,茄子切成不規則小塊,以160°C 的油(另外預備)直接炸薯仔,1分鐘後再下茄子,炸至硬身,取出薯仔和茄子。

  4. 留3湯匙油在平底鍋,油熱加入蒜、薑快炒,加入洋蔥炒5分鐘。
  5. 加入蝦泥翻炒,加入番茄粒和糖(可略)炒至水份收乾。放入基本香料和鹽炒勻。

  6. 加入熱水煮沸,加入炸過的薯仔,免鍋蓋燉煮5分鐘。
  7. 加入茄子快煮和真姬菇,即成。

Tips / 心得 :
  • 薯仔先炸一會,再下茄子一起炸至硬身,否則薯仔不夠稔身。
  • 如果薯仔換成南瓜,以上 1茶匙砂糖未必需要,自己先試味。






Indian Style Curry Oyster (Cumin Seeds, Coconut Milk, Yogurt) | 印度風味咖哩蠔 (孜然籽 椰奶 乳酪)


Reduce basic spices, add coconut and yogurt, brings a fantastic taste of oyster curry!
減少基本香料,加入椰奶和乳酪,印度風味咖哩蠔帶出不同風味!




Ingredients | 材料 :
  • Yield : 4 servings | 4人份
(A)
3 tablespoons Olive Oil | 橄欖油 3湯匙
2 gloves Garlic, chopped | 大蒜 2瓣,切碎
1 Yellow Onion (L), sliced into small pieces | 黃洋蔥 (大)1個,切成小條
100g Natural Yogurt | 原味乳酪 100g
1/2 teaspoon Salt | 鹽 1/2 茶匙
100 ml hot water | 熱水 100毫升
120ml Coconut Milk | 椰奶 120毫升
80ml Milk | 鮮奶 80毫升
16-20 pcs frozen oysters | 急凍蠔 16-20只
1/4 portion of a whole small pumpkin | 小南瓜 1/4個

(B) 提味香料 :
1 teaspoon Cumin seeds | 孜然籽 1茶匙

(C) Basic spices | 基本香料 :
1 teaspoon Turmeric | 薑黃 1茶匙
1/2 teaspoon Cayenne Pepper | 辣椒粉 1/2茶匙
1 teaspoon Coriander Powder | 香茜粉 1茶匙

(D) 點綴香料 :
1 slice Ginger, cut into stripes | 生薑 1片,切絲

Steps | 做法 :

  1. 蒜切碎,洋蔥切長條,薑切絲。
  2. 小南瓜切0.5cm片厚,隔水蒸5分鐘,取出待用。
  3. 急凍蠔先退冰,加小許麵粉清洗。中鍋中滾水放薑、蔥、酒和胡椒粉,放入洗淨的蠔待8成熟盛出,撤小許胡椒粉待用。
  4. 平底鍋放橄欖油,中火加熱,將提味香料炒至變色。
  5. 放入蒜快炒。加入洋蔥大火炒至深褐色,約5~6分鐘。放入蒸過的南瓜片。
  6. 轉小火,放入乳酪,將水份炒乾。加入基本香料及鹽翻炒半分鐘。
  7. 加入熱水煮沸,加入椰奶及鮮奶,小火煮5分鐘。盛碟上。
  8. 另一個平底鍋加手指甲大小的牛油(或放1/2茶匙橄欖油),放入蠔,小許鹽和點綴香料拌勻(要快),轉放咖哩上。






Garlic Chives Pockets | 韭菜盒子


Pan fried flat dumplings filled with fragrant Chinese chive, soft scrambled eggs and springy vermicelli noodles, Chinese chive pockets are simply irresistible. 傳統的韭菜盒子來自山東,主要餡料是韭菜,炒碎的雞蛋或是絞碎的豬肉,亦有加入粉絲、豆腐乾等餡料。我今次沒用絞碎的豬肉和粉絲,加了蝦皮,蒜碎和米粉條!



Ingredients | 材料 :
  • Yield : 4-6 numbers | 4-6 個
(A) Dough | 麵糰 :
150g bread flour (or all-purpose plain flour) + extra for dusting if necessary | 高根麵粉
120 cc warm water (about 40 degree C) | 暖水 120 cc
1/4 tsp salt | 鹽 1/4 茶匙
1 teaspoon olive oil | 橄欖油 1茶匙

(B) Filling | 餡料 :
250g Chinese chive | 韭菜 250g
3 eggs, lightly beaten | 雞蛋 3只
2 tablespoons shrimp skin | 蝦皮 2湯匙
2 gloves garlic, chopped | 蒜 2瓣
1/2 piece rice vermicelli (or 20g dried mung bean vermicelli noodles), soaked in hot water until soft, drain | 浸軟身米粉(或炒絲) 20g
3 teaspoons olive oil | 橄欖油 3茶匙

(C) Seasoning for filling | 餡料調味 :
1/4 teaspoon Chinese five-spice powder | 五香粉 1/4 茶匙
1/8 teaspoon Ground Sichuan Pepper (optional) | 花椒粉 1/8 茶匙 (可略)
1 tablespoon oyster sauce | 蠔油 1湯匙

(D) Frying | 煎煮 :
2 tablespoons olive oil | 橄欖油 2湯匙


Steps | 做法 :

  1. Dough: Put flour and salt in a medium mixing bowl, use a pair of chopsticks to stir while adding the water gradully, roughly mix it into a lump, no need to knead. Add 1 teaspoon olive oil and use hand to spread around the outside, cover the bowl and let rest for 1 hour.

  2. Filling: Finely chop chives. Soak rice vermicelli in hot water for 5 minutes or until soft, drain and cut into sections. Heat up oil in a wok then fry eggs, using a pair of chopsticks to move in one direction so the eggs could easily be made into small parts. Put chive and oil in a mixing bowl, stir well, then add noodles and egg. While the wok is still hot, put in the shrimp skin and pepper, slightly stir and mix well. Fold into the mixing bowl. Stir in the above seasoning. Mix well, taste and adapt, set aside.

  3. Assemble the pockets: Slightly knead the dough and cut evenly into 8 portions. Roll each piece into long stripe. Put them on a lightly oil tray and cover to rest for 10 minutes. On a clean stand, sprinkle some flour, roll dough into rectangular shape, place filling as shown, wrap up from the bottom towards centre, and pull over the other side towards you to make up the roll, at the same time slighly stretch both sides so it becomes longer. With one end in the middle, carefully circle around it, with the other end stick at the bottom of the pocket. Put on lightly oil tray (allow some space in between to avoid from sticking to each other).

  4. Fry the pockets: Heat up oil in a frying pan over medium-low heat, when it is slightly brown, turn to the other side. Keep on turning to the other side after 10-15 seconds. Entire frying takes about 3-4 minutes. Serve hot.







Cream Curry Oyster | 奶油咖哩蠔


急凍蠔加上椰奶,讓咖哩增添濃稠口感,更添美味!


Ingredients | 材料 :
  • Yield: 4 servings | 4人份
(A)
20 pcs Frozen Oysters | 急凍蠔 20只
1 small Pumpkin | 南瓜 1小個
1 medium size Yellow Onion, sliced into small pieces | 中黃洋蔥 1個,切成小條
2 tablespoons Olive Oil | 橄欖油 2湯匙
2 gloves Garlic, chopped | 大蒜 2瓣,切碎
2 slices Ginger, chopped | 生薑 2片,切碎
3/4 teaspoon Salt | 鹽 3/4 茶匙
1/2 cup Natural Yogurt | 天然酸奶 1/2杯
150 ml hot water | 熱水 150毫升
1 small can Coconut Milk (165 ml) | 細罐椰奶 (165毫升)

(B) Basic spices | 基本香料 :
1 teaspoon Turmeric | 薑黃 1茶匙
1/2 teaspoon Cayenne Pepper | 辣椒粉 1/2 茶匙
1 tablespoon Coriander Powder | 香茜粉 1湯匙

(C) Garnish | 裝飾 :
1/4 bunch fresh parsley | 1/4 札芫莤


Steps | 做法 :



  1. 蒜和薑切碎,洋蔥切成長條。芫莤洗淨切2cm段備用。
  2. 南瓜切成一口大小,放小許油到平底鍋,加小許鹽輕炒,加小許熱水蓋上蓋略煮5分鐘,輕微軟身便可,轉放砂鍋中。
  3. 急凍蠔先退冰,加小許麵粉清洗。中鍋中滾水放薑、蔥、酒和胡椒粉,放入洗淨的蠔待8成熟盛出,撤小許胡椒粉待用。
  4. 平底鍋放橄欖油,中火加熱,放入蒜和薑,炒至變色。加入洋蔥炒3~4分鐘,洋蔥變色後轉小火,加入基本香料及鹽翻炒半分鐘。加入酸奶炒1~2分鐘。繼續用小火加入熱水待煮沸後,再加入椰奶煮沸後做成咖哩汁,倒入軟身的南瓜煮至咖哩汁滾起,轉放砂鍋中。
  5. 平底鍋加手指甲大小的牛油,放入蠔和小許鹽略煎兩面約1分鐘(要快),轉放砂鍋中,芫茜放面,趁熱進食。可配薄餅或白飯共食。

Related posts | 相關食譜 :

Seafood in Curry DIY recipe 咖喱海鮮煲 自家食譜 Seafood in Curry
咖喱海鮮煲






Spiced Capelin | 椒鹽多春魚


椒鹽多春魚配蒜蔥紅辣椒辛辣蝦米醬,當小食配上冰啤酒,惹味!
Tasty and easy to make spiced capelin. Great appertizer to go with beer!



Ingredients | 材料 :
  • Yield: 2 servings | 2人份
(A)
150g frozen Capelin (about 10 pieces) | 急凍多春魚 (約10條)
1 teaspoon spiced salt | 味椒鹽 1茶匙
some pepper | 少許胡椒粉
some flour (coat the capelin before pan fry) | 煎多春魚前,裹上麵粉



Steps | 做法 :


  1. Defrost capelin, cut the fish head and take it out softly with intestine, rinse and wipe dry.
  2. Sprinkle with white pepper and spiced salt, set aside for 15 minutes.
  3. Coat capelin with flour evenly. Heat up the skillet and oil sufficient to deep fry and pan fry the capelin, until both sides are golden and cooked. Sprinkle some spiced salt, serve with lemon juice or worcester sauce. Alternatively, eat with own preferred sauce.

  1. 多春魚解凍,剪去頭部連腸除走,洗淨拭乾。
  2. 灑上胡椒粉和味椒鹽醃15分鐘。
  3. 多春魚均勻樸上麵粉,放易潔鑊半煎炸兩面至金黃熟透,上碟再灑上小許味椒鹽,畔檸檬汁或唿汁食用。或配自己喜愛醬汁。

Tips / 心得 :
  • Use kitchen scissors to cut at the head but do not completely cut it off, so when removing the fish head, the fish intestine can be moved out together.
  • Alternative sauce: heat up some olive oil, put in one each chopped garlic, shallot, unseeded red chili, and one tea spoon spicy crispy prawn sauce. Stir fry and mix well, dish and put aside by the dish.

  • 多春魚頭部厚身位置剪一刀,不要完全剪斷頭部,用手輕輕去除頭部時可以連魚腸一起除去。
  • 另類醬汁 : 易潔鑊放少許油,放入切碎蒜頭、蔥頭、去杍紅辣椒及一茶匙辛辣蝦米醬,略拌勻,盛出伴吃。







Chicken Leg in Lemongrass | 香茅雞腿


Tasty and easy to make Thai style boneless chicken leg!


Ingredients | 材料 :
  • Yield: 2 pcs boneless chicken leg | 2件無骨雞腿
(A)
2 pieces Boneless Chicken Leg | 無骨雞腿 2件
few slices ginger, optional | 薑片數片(非必要,加了雞腿肉更香)
little corn starch (last to sprinkle on chicken leg before pan-fried) | 煎雞腿肉前,灑上少許生粉

(B) Seasonings | 調味 :
1/2 pack lemongrass marinade (30g) | 香茅醃醬 1/2包 (30g)
1 teaspoon fish sauce | 魚露 1茶匙
1/2 tablespoon water | 水 1/2湯匙
mix above well for use

(C) Seasonings, last to add | 調味後下 :
1 teaspoon lemongrass marinade | 香茅醃醬 1茶匙
1 tablespoon water | 水1湯匙
mix above well for use

Steps | 做法 :


  1. Defrost, rinse and wipe dry chicken leg, cut the thick part of the chicken leg.
  2. Marinade for 2 hours or overnight.
  3. Pat dry both sides with kitchen towel, sprinkle little starch on both sides of chicken leg. Pan fry one side till golden, throw in ginger slices, turn and pan fry the other side until golden. Put in marinade (C) with lid covered to ensure the chicken leg is cooked. Dish and serve.

  1. 雞腿肉洗淨擦乾,厚身位剪開少許。
  2. 調味料拌勻,加入雞腿肉醃2小時,醃一晚更好味。
  3. 用廚房紙略為擦乾雞腿肉,兩面灑上小許生粉。煎至一邊金黃再煎另一面,這時放入薑片,待另一面煎至金黃時,放入後下調味(C)並蓋上鑊蓋焗煎至熟透及收汁,取出食用。

Tips / 心得 :
  • Marinade pack can be bought in Southeast Asian spices shop, grocery or supermarkets.
  • 香茅醃醬包可於東南亞調味料店,雜貨店或超市購買。






Penne with cheese in Egg Sauce 蛋奶汁芝士長通粉




Penne with cheese in Egg Sauce DIY recipe  蛋奶汁芝士長通粉 自家食譜


Ingredients | 材料 :
  • Yield: 1 portion | 1 人份
(A)
80g  Penne | 長通粉
1 litre Water | 水1公升
10g Salt | 鹽 (約水的1%)
1 piece Cheese | 芝士1塊
芝士粉 少許 (非必要) | some grated parmesan cheese (optional)

(B) Sauce filling | 忌廉蛋奶汁 (Steps | 做法) :
1 Egg | 雞蛋 1只
1/8 teaspoon Salt | 鹽 1/8茶匙
1/4 teaspoon dark pepper | 黑胡椒 1/4茶匙
50g Whole Milk | 鮮奶
50g Whipping cream | 淡忌廉

Steps | 做法 :

Penne with cheese in Egg Sauce DIY recipe  蛋奶汁芝士長通粉 自家食譜

  1. 先將蛋和奶攪拌均勻,加入鹽和黑胡椒調勻,待用。
  2. 用大鍋把水燒開。加入鹽,長通粉,煮至還有輕微硬度便可,瀝乾。
  3. 長通粉放焗碟中,加入忌廉蛋奶汁,撒上碎黑椒粉,加上一塊芝士,芝士粉(非必要),放入預熱焗爐亦調至170°C,焗約10分鐘見芝士溶掉變軟身,從焗爐取出並放入已預熱多士爐再焗約兩分鐘(只用上火),見芝士開始金黃立刻取出食用。

  1. Egg sauce prepared in advance.
  2. Bring water to a boil in a medium pot. Add salt, penne and cook until al dente, drain.
  3. Put penne into a shallow baking dish, pour in egg sacue, sprinkle dark pepper, put on one piece of cheese, sprinkle some grated parmesan cheese (optional). Put in preheated oven and adjust it to 170°C for about 10 minutes or until the cheese dissolves and appears soft. Take it out and transfer to a preheated toaster to bake for another 2 minutes. Take it out immediately when it starts to change to golden. Serve hot.


Related posts | 相關食譜 :

Mushroom tomato in egg sauce DIY recipe 蛋奶汁焗蕃茄雜菇自家烘焙食譜 Mushroom tomato in egg sauce
蛋奶汁焗蕃茄雜菇






Green Bean Dessert Soup | 綠豆沙


Green bean dessert soup with common rue, detox and healthy dessert. I like eating it hot!
香草綠豆沙,清熱解毒,熱食美味!



Ingredients | 材料 :
  • Yield: 6-7 servings | 6-7 碗
(A)
1.5 cups (300g) green beans | 綠豆半斤 300g
12 cups water | 12 量杯水
1 piece dried tangerie peel | 一小塊陳皮
1 portion common rue | 一小束臭草
60-70g rock sugar to taste (or brown slab sugar) | 冰糖 (或片糖)


Steps | 做法 :




  1. Rinse green beans, common rue, dried tangerie peel.
  2. Dried tangerine peel, soak in hot water for 5 minutes, scrape off white pith, wash again, cut into nail size.
  3. Put water, green beans and peels in a casserole and soak for 30 minutes.
  4. Bring to first boil on medium high heat and cook covered for about 30 minutes or till the beans are soft.
  5. Spoon out about half amount of green bean skin (this makes the dessert finer).
  6. Add common rue and turn down to low heat covered to simmer for about 15 minutes. Discard the common rue, add rock sugar to taste. Serve hot or cold.
  7. When green bean soup is completely cool, can fridge some for cold dessert soup!

  1. 綠豆,臭草,果皮洗淨。
  2. 熱水浸泡果皮5分鐘,刮去瓤白,沖水,切成指甲大小。
  3. 將水,綠豆,果皮放大砂鍋浸30分鐘。
  4. 蓋上鍋蓋中大火煮滾後轉中火燜煮約30分鐘至綠豆開花。
  5. 用濾勺撈出約1/2量的綠豆皮(非必要,但撈出部份綠豆皮令糖水更滑)。
  6. 加入臭草蓋上鍋蓋再慢火煮15分鐘至起沙後,棄掉臭草枝,加糖調味,即可食用。
  7. 涼後放雪櫃便成冰凍臭草綠豆沙了!

Tips / 心得 :
  • 可隨個人口味加椰漿或鮮奶伴吃。
  • 用大砂鍋煲綠豆沙,不易溢出。
  • Add coconut milk or fresh milk to taste.
  • Use casserole to make this dessert to avoid from boiling over.

Related posts | 相關食譜 :

Red Bean Dessert DIY recipe | 蓮子百合紅豆沙 自家食譜 Red Bean Dessert
蓮子百合紅豆沙
Sweet Potato Dessert Soup DIY recipe 蕃薯糖水 自家食譜 Sweet Potato Dessert Soup
蕃薯糖水
Ginkgo Tofu Skin Dessert DIY recipe | 銀杏腐皮糖水 自家食譜 Ginkgo Tofu Skin Dessert
銀杏腐皮糖水






 
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