My Favourite Recipes Debut Edition 2022

My Favourite

recipes

Danny Lau

Table Table of of Contents Contents Table Of Contents

PREFACE

1

LUNCH

2

Hamburger

3

Spaghetti Carbonara

7

Creamy Italian Pasta

10

Quiche (without pastry crust)

11

Sous Vide & Seared Halibut

13

Sous Vide & Seared Salmon

15

鹽燒鯖⿂ 茄汁焗豬扒飯

19

Irish Shepherd’s Pie/Cottage Pie

21

Steak Pie

24

18

粒粒⿈⾦炒飯

28

ENTRÈES

Poached Oysters and Scallops

30 31

Devilled Eggs

34

Sous Vide Scallops with Lemon Butter

36

Roasted Bone Marrow

39

Clams in White Wine Sauce

42

清蒸蟹⾁⾖腐 炸蝦多⼠

44 45

TABLE OF CONTENTS 1/8 I

Table Table of of Contents Contents ⾹辣鴨⾆

47

SOUP

48

Leeks & Potatoes Soup

49

Mushroom soup

52

Traditional Crab Bisque (with a twist)

54

Fish Stock (for Bouillabaisse)

57

Shell Fish Stock

59

Classic French Meat Stock & Consommé

61

Tomato Consommé

67

Chicken Consommé

70

Soupe de Poissons

73

淮杞花膠燉螺頭/鮑⿂湯 ⿂翅花膠燉⽼雞 蟹粉/清湯⿂翅 冬⽠盅

76 78 80

DINNER - WESTERN Christmas Roast Goose

82

84 85

Roast Chicken

92

Slow Roasted Rosemary Lamb Shoulder

97

Roast Rack of Lamb

102

Sous Vide Prime Beef Roast

105

BBQ Spare Ribs

106

Salty Ox Tongue

107

TABLE OF CONTENTS 2/8 II

Table Table of of Contents Contents Chilli con Carne

109

Osso Buco(Italian Braised Veal Shanks)

113

Yorkshire Pudding

118

Warm Vegetables Salad

121

Airfryer Roast Potato

125

DINNER - ASIAN

⾵沙⿈⾦雞翼 ⼀夜⼲ 椒鹽⿓蝦球 ⿈⾦⿓蝦球 椒鹽瀨尿蝦 陳⽪蒜蓉蒸⿓躉腩 紅燒⿓躉腩蒜⼦⾖腐⼘ 罐頭湯鮑做溏⼼鮑 梅⼦炆鴨 琵琶鴨 陳⽪⼋寶(葫蘆)鴨 懶⼈紅燒脆⽪乳鴿 梅菜扣⾁ 蘿蔔炆五花腩⾁ 花膠鮑汁炆冬菇、五花腩 ⾹橙排⾻ 特式清湯蘿蔔⽜腩

TABLE OF CONTENTS 3/8 III

126

127

130 133 134 135 137 138 139 142 143 146 149 150 154 155 156 158

Table Table of of Contents Contents 港式咖喱⽜腩 柱侯⽜坑腩 燒排⾻ 蝦仁炒滑蛋 ⽕腿奶油津⽩ 煲仔飯 糟溜⿂⽚ 薑葱煀鯉⿂ 上湯清燉蟹粉獅⼦頭 紅燒獅⼦頭 鵝油⾹葱半⼿撕雞 叫化雞 古法鹽焗雞 太爺雞 怪味雞 蛋⽩蒸花蟹 絕味爆炒蟶⼦/⻘⼝ 蒜泥⽩⾁ 廣式脆⽪燒⾁ Crispy Roast Pork Belly 紅燒圓蹄 蠔豉髮菜花⽣燜豬⼿ 蜜餞⾦蠔 炆冬菇

TABLE OF CONTENTS 4/8 IV

163 166 168 170 171 172 174 176 178 181 184 186 189 191 193 194 195 196 199 202 205 207 208

Table Table of of Contents Contents ⽇式炸豬扒沾特製沾醬 沖繩⿊糖豬軟⾻

210 211

Indonesian Beef Rendang Macanese African Chicken Chicken Tikka Masala

澳葡⾮洲雞

212 215 218

Singapore Black Pepper Crab

222

Singapore Chilli Crab

224

SAUCE

226

The 5 Mother Sauce

227

Red Wine Sauce

233

Orange Sauce for Duck Confit & Roast Poultry

235

Blueberry Sauce for Duck Confit & Roast Poultry

236

Japanese Pink Sauce (Yum Yum Sauce)

238

Bolognese Sauce

239

Tomato and Basil Spaghetti Sauce

242

Hollandaise Sauce

245

Soured Cream Sauce

247

Strawberry Sauce for Desserts

248

Spare Rib Marinade

249

Miso and Butter Sauce

251

劉家秘製XO醬

252

DESSERT

254

TABLE OF CONTENTS 5/8 V

Table Table of of Contents Contents 陳⽪紅⾖沙 Red Bean Soup 椰⼦燉花膠

Sweet Fish Maw Soup in Steamed Pear

三⾊三味⾺蹄糕 椰汁⾺⾖糕

255 257 258 259 262

PASTRY

263

菠蘿包Pineapple bun 古早蛋糕 臘味蘿蔔糕

264

267 270

Mini Baguettes

275

Classic Scones with Jam & Clotted Cream

281

ODD RECIPE

Make Your Own Garam Masala

椒鹽 ⾃制臘⾁

284 285

287 288

Home-made Steak Rub

290

藥膳篇

291

淮⼭、杞⼦ 蓮⼦、紅棗 藍棗、⿓眼⾁ ⾼麗紅蔘 花旗參、黨參 鯊⿂⾻、⿅筋

292

293 294 295 296 297

TABLE OF CONTENTS 6/8 VI

Table Table of of Contents Contents 海⾺、陳⽪、海星 鱷⿂⾁、鵪鶉、鷓鴣 ⽔鴨、⼭斑⿂ 螺頭

298 299 300

COOKING TECHNIQUES & TIPS How to Make a Roux

⾼湯做法 做花膠帖⼠ 浸發及炆煮鮑⿂ 蟹粉 溏⼼蛋做法 Soft-boiled Egg 溫泉蛋⿈做法 Spring Egg

301

303 304

307 309 312 314 315 316

Perfect Scrambled Eggs

317

Perfect Sunny Side Up Eggs

318

Poached Eggs (in Silicon Cups)

319

Perfect Mashed Potatoes

320

去⾻鵝掌怎麼做 油炸秘技 ⼀般乾貨處理⽅法 烤麩處理⽅法 髮菜處理⽅法 蠔豉/⾦蠔處理⽅法 鮮冬筍處理⽅法和煮法

321 322 324 331 332 333 335

TABLE OF CONTENTS 7/8 VII

Table Table of of Contents Contents How to Cook Japanese Rice

336

How to Make Home-Made Clotted Cream

339

Make Vegetables Greener and Brighter

341

How to Caramelised Onions

342

Roast Vegetables in Oven

344

How to Get the Onion Smell Off Your Fingers

347

Cooking Terminology

348

SAMPLE MENU

Franco-Sino-Anglo Dinner for 6

354 355

宴

356

Dinner for 4

357

Simple Indian Dinner for 4

358

初⼆盆菜 年三⼗晚飯 for 5

360

Korean BBQ Dinner for 4

361

Canapés

362

359

TABLE OF CONTENTS 8/8 VIII

Preface Preface PREFACE

Be l ru s !

I t’s t rue. Among st t he fundament als of human bei ng s, food i s one of them. I t li ves i n every c u lt ure and t i me. For some c u lt ures, c ooki ng food i s a seri ous art form, demonst rati ng t he sophi sti c at i on of t hei r c i vi li sati on.

The c ompi lati on of thi s eBook i s a t ri but e t o the renowned c hefs, home c ooks and ex peri ment ers of i nnovat i ve rec i pes.

The rec i pes reprodu ced here are my c ollec ti ons from t hese maest ros of c ui s i nes, i nc ludi ng my mot her, whi c h I have t ri ed, i mprovi sed, or modi fi ed t o have t hem su c cessfu lly made i n a home ki t c hen envi ronment - t o feed, to ent ert ai n, t o share - and most of all, t o enjoy!

Cooki ng c an be very t ransformat i onal, and i t c an be more t han followi ng a rec i pe to make a di sh. Cooki ng , li ke c ondu c t i ng an orc hest ra, i s about t ransformi ng the i ng redi ents i nt o i nfi ni t e vari et i es of nouri shment s for the body and sou l, as well as t he c ook who makes them.

DA N L. PREFACE Page 1

lunch lunch LUNCH

"Lunches f

are

gotten during

e

meals e w

at

k, even

get

rushed

ough

even

ey have such

an impact on our energy levels and mood during

e

day— not to mention our waistlines".

— Lacey Baier

LUNCH Page 2

l un c h

Hamburger

2 servings

Ingredients :

Ground beef 250g Pork sausage (1 piece for 250g beef. This is added if the beef is too lean) Bread crumbs or oat akes – as the binders for juicy hamburgers Worcestershire sauce – add a deep beefy, smoky avour Liquid smoke - adds a smoky avour Soy sauce Egg – to bind all of the ingredients together without drying Milk – adds moisture and as the enzymes help to soften and tenderize the ground beef Seasonings: salt, garlic paste, nely chopped shallots, pepper, corn our, or other spices of choice Accompaniments & Condiments: Slices of charred onion, or caramelised onion Slices of pickled cucumbers Ketchup & mustard, etc.

Lunch - Hamburger 1/4 Page 3

l un c h Hamburger

Method :

Step 1

Mince the beef, pork sausage (take off the skin), garlic and shallots, then put them in a large mixing bowl.

Step 2

Add in the breadcrumbs/oat akes, egg, Worcestershire sauce, liquid smoke, milk, and seasonings.

Step 3

Use hands to thoroughly combine #2 above until the mixture is very smooth. Pound the mixture a few times to add texture.

Step 4

Divide the hamburger patty mixture into a number of pieces (depending on the amount of minced beef and the size of the hamburger buns).

Step 5

Make each piece of hamburger patty mixture into a round ball.

Place the balls on a plate lined with wax paper or foil. Press rmly into patties of your desired thickness (typically want hamburger patties to be slightly larger than the buns since they’ll shrink a bit in the cooking. With thick patties, press a dent in the center of each patty, so they don’t puff up while cooking.

Step 6

Preheat a skillet to medium heat, approximately 180°C. For thick patties: Grill or fry the patties for 3-4 minutes per side for a medium burger.

For thin patties: Cook on the griddle for 2 minutes per side.

Lunch - Hamburger 2/4 Page 4

l un c h Hamburger

Step 7

Place a slice of cheese on each hot patty. Then take the hot patties off the skillet. Leave to rest on a plate so that all the juices can settle inside.

Step 8

Slice each hamburger bun in half. Place, cut-side down, on the skillet and toast for 1 min until they are lightly charred.

Step 9

Stack the hot patties on the hamburger buns, and top with accompaniment and condiments.

About the dish :

A hamburger (or burger for short) is a food consisting of fillings —usually a patty of ground meat, typically beef—placed inside a sliced bun or bread roll. Hamburgers are often served with cheese, lettuce, tomato, onion, pickles, bacon, or chilli; condiments such as ketchup, mustard, mayonnaise, relish, or a "special sauce", often a variation of Thousand Island dressing; and are frequently placed on sesame seed buns. A hamburger topped with cheese is called a cheeseburger. There are many international and regional variations of hamburgers.

The term burger can also be applied to the meat patty on its own, especially in the United Kingdom, where the term patty is rarely used, or the term can even refer simply to ground beef. Since the term hamburger usually implies beef, for clarity, burger may be prefixed with the type of meat or meat substitute used, as in beef burger, turkey burger, bison burger, Lunch - Hamburger 3/4 Page 5

l un c h Hamburger

portobello burger, or veggie burger. In Australia and New Zealand, a piece of chicken breast on a bun is known as a chicken burger, which would generally not be considered to be a burger in the United States. Americans would generally call it a chicken sandwich, but in Australian English and New Zealand English a sandwich requires sliced bread (not a bun), so it would not be considered a sandwich.

The term burger can also be applied to the meat patty on its own, especially in the United Kingdom, where the term patty is rarely used, or the term can even refer simply to ground beef.

Since the term hamburger usually implies beef, for clarity burger may be prefixed with the type of meat or meat substitute used, as in beef burger, turkey burger, bison burger, portobello burger, or veggie burger. In Australia and New Zealand, a piece of chicken breast on a bun is known as a chicken burger, which would generally not be considered to be a burger in the United States; Americans would generally call it a chicken sandwich, but in Australian English and New Zealand English a sandwich requires sliced bread (not a bun), so it would not be considered a sandwich.

Lunch - Hamburger 4/4 Page 6

l un c h

Spaghetti

Carbonara

4 servings

Ingredients :

350g spaghetti 350g spaghetti 100 g cheese (50g pecorino, 50g parmesan) 3 large eggs 2 plump garlic cloves, peeled and left whole To garnish: Fresh basil and 1 spring egg (optional) Method :

Step 1

Boil spaghetti with salted water until al dente.

Step 2

Dice the pancetta/bacon.

• Finely grate the cheese.

• Whisk the eggs in a large bowl; season with black pepper.

• Mix the grated cheese and eggs together.

•

Lunch - spaghetti carbonara 1/3 Page 7

l un c h spaGhetti carbonara

Step 3

Squash 2 peeled plump garlic cloves with the blade of a knife, just to bruise it.

Step 4

While the spaghetti is cooking, fry the pancetta/bacon with the garlic with the butter, until the pancetta/bacon is golden and crisp. The garlic has now imparted its avour, so take it out with a slotted spoon and discard.

Step 5

Keep the heat under the pancetta/bacon on low. When the pasta is ready, lift it from the water and put it in the frying pan with the pancetta/bacon. Don’t worry if a little water drops in the pan, as you want this to happen, and don’t throw the pasta water away yet.

Step 6

Take the pan of spaghetti and pancetta/bacon off the heat. Now quickly pour in the eggs and cheese mixture. Using the tongs, lift up the spaghetti, so it mixes easily with the egg mixture, which thickens but doesn’t scramble, and everything is coated.

Step 7

Add extra pasta cooking water to keep it saucy (several tablespoons should do it). Make the sauce moist, but not wet.

Season with a little salt, if needed.

Lunch - spaghetti carbonara 2/3 Page 8

l un c h spaGhetti carbonara

Step 8

Twist the pasta on to the serving plate. Garnish with a few basil leaves and a hot spring egg (optional). Serve immediately with a little sprinkling of the remaining cheese and a grating of black pepper. If the dish does get a little dry before serving, splash in some more hot pasta water and the glossy sauciness will be revived.

About the dish :

Pasta carbonara is an indulgent yet surprisingly simple recipe. It is an Italian pasta dish from Rome made with eggs, hard cheese, cured pork, and black pepper. The dish arrived at its modern form, with its current name, in the middle of the 20th century. The cheese is usually Pecorino Romano, Parmigiano-Reggiano, or a combination of the two.

Spaghetti is the most common pasta, but fettuccine, rigatoni, linguine, or bucatini are also used. Normally guanciale or pancetta are used for the meat component, but lardons of smoked bacon are a common substitute outside Italy.

Lunch - spaghetti carbonara 3/3 Page 9

l un c h

Creamy Italian Pasta

6 servings

Ingredients :

500ml/2cups double cream/heavy cream 50g/1/2cup Parmesan cheese freshly grated Method :

. Heat the cream in a pan over low heat but do not let it boil. . Take it off the heat and whisk in the grated Parmesan cheese until melted and smooth. Add salt and pepper to taste. Salt is an important ingredient here, so do not skip it. . To dress the pasta with the cream sauce, add the pasta directly to the pan with the sauce and gently shake the pan to coat the pasta with the sauce. Add up to 1/3 cup of the reserved pasta water to loosen the sauce.

Lunch - Creamy Italian Pasta 1/1 Page 10

l un c h

Quiche

(without pastry crust)

4 servings

Ingredients :

1 small leek 1 small onion 1 small carrot 4 tbsp all purpose our 2 tbsp corn our 5 eggs 2 tbsp milk Cheese Luncheon meat/bacon (optional) Seasonings (1/2 tsp salt, 1/2 tsp sugar, 1 tsp mushroom powder, 1 tsp sh/prawn powder)

Lunch - Quiche (without pastry crust) 1/2 Page 11

l un c h Quiche (Without pastry crust)

Method :

. Shred all the vegetables (and luncheon meat/bacon). Set aside in a bowl. . Mix #1 above with our and corn our. . Whisk eggs and milk in a bowl, and mix with shredded cheese. . Mix #2 and #3. . Fry #4 in a small frying pan on low heat until the frying side turns brownish. Flip it over to fry the other side until it turns brownish. . Add extra shredded cheese on top, and melt it with a ame torch (or cover with a lid). . Take the quiche out and slice it to serve.

About the dish :

This recipe is created to make use of whatever are the left over vegetables in the fridge, but other variations can be made with bacon or ham. It can also be made thinner and crispier, which then turns into more like a pizza.

Lunch - Quiche (without pastry crust) 2/2 Page 12

l un c h

Sous Vide & Seared

Halibut Ingredients :

Halibut llet, skin on 2 pieces Salt 4 tbsp Sugar 1 tbsp

Olive oil Lemon peel 4 pieces Dills weeds

Method :

. Sprinkle a 4 : 1 ratio of salt to sugar on the llets and let rest for 20 to 30 minutes (this step improves taste and texture). . Then rinse llets with ice-cold water. Transfer to a plate lined with kitchen towers to dry. . Place the llets in a sous vide bag with plenty of olive oil and lemon peels and dill weeds. . Sous vide the llets at the below desired temperature and time. . Take the llets out of the sous vide bag and sear them skin-side down on a hot pan with olive oil until the bottom edges turn golden. This should take about 30 sec to 1 min. Do not sear on the non-skin side. . Arrange the llets on each plate on a bed of preferred vegetables, topped with a poached egg, and dressed with preferred sauce or choice (here uses Hollandaise Sauce) and chives. Can add new potatoes on the side.

Lunch - Sous Vide & Seared Halibut 1/2 Page 13

l un c h Sous vide temperature and time :

sous vide & seared halibut

Temperature

Desired nished texture

45°C (favourite)

(Tender & Flaky)

50°C

(Piecey & rm)

55°C

(Meaty & falling apart)

Thickness of llet

Time

1/2 in / 1.3cm

30 minutes

1 in / 2.5 cm

45 minutes

1.5 in / 3.8cm

1 hour

About the dish :

Being the largest at sh in the ocean, halibut is a delicious whiteeshed sh with a rm, meaty texture. Halibut live in the freezing cold waters off Scotland, Norway, Iceland and Newfoundland and will devour almost any type of sh or crustacean they come across.

Choose halibut steaks cut from the middle of the sh rather than the tail which is full of bones.

Halibut has a tendency to dry out quickly when cooking, so steaks and llets should be cooked with wine or stock to retain moisture, or sous vide.

Lunch - Lunch - Sous Vide & Seared Halibut 2/2 Page 14

l un c h

Sous Vide & Seared

Salmon Ingredients :

Salt 4 tbsp Sugar 1 tbsp Salmon llet, skin on

Lemon peel 4 pieces Fresh thyme leaves and dills Olive oil

Method :

. Sprinkle a 4 : 1 ratio of salt to sugar on the llets and let rest for 20 to 30 minutes (this step improves taste and texture). . Then rinse llets with ice-cold water. Transfer to a plate lined with kitchen towers to dry. . Place the llets in a sous vide bag with plenty of olive oil and the lemon peels, thyme leaves and dill weeds. . Sous vide the llets at the below desired temperature and time. . Take the llets out of the sous vide bag and sear them skin-side down on a hot pan with olive oil until the bottom edges turn golden. This should take about 30 sec to 1 min. Do not sear on the non-skin side. . Arrange the llets on each plate on a bed of preferred vegetables, topped with a poached egg, and dressed with preferred sauce or choice (here uses Soured Cream Sauce) and dills.

Lunch - Sous Vide & Seared Salmon 1/3 Page 15

l un c h Sous vide temperature and time :

sous vide & seared salmon

Temperature

Desired nished texture

45°C

(Delicate & juicy)

50°C (favourite)

(Tender & Flaky)

55°C

(Piecey & rm)

Thickness of llet

Time

1/2 in / 1.3cm

30 minutes

1 in / 2.5 cm

40 minutes

1.5 in / 3.8cm

1 hour

About the dish : Salmom is a common food

sh classi ed as an oily

sh with a rich

content of protein and omega-3 fatty acids. In Norway – a major producer of farmed and wild salmon – farmed and wild salmon differ only slightly in terms of food quality and safety, with farmed salmon having lower content of environmental contaminants, and wild salmon having higher content of omega-3 fatty acids.

Salmon

esh is generally orange to red, which it gets these from

eating krill and other tiny shell sh. Raw wild salmon is 69% water, 20% protein, 6% fat, and contains no carbohydrates. In a 100 gram

Lunch - Lunch - Sous Vide & Seared Salmon 2/3 Page 16

l un c h s ous v ide & s e a re d S a lm on

reference amount, raw salmon supplies 142 calories; hence it is regarded as a healthy food.

Salmon cooked at high heat (e.g. fried) or even baked or poached (because of inconsistent temperature cooked at different layers of the sh) tends to become chewy, hence it is best to cook it using the sous vide method at 50°C or less. With skin on, it is a delight to have the skin crispy; hence after sous vide it is best to fry the skin side at high heat for a short while (or ame the skin with a ame torch) without losing its nutrition value and sushis texture.

Lunch - Sous Vide & Seared Salmon 3/3 Page 17

l un c h

鹽燒鯖⿂

材料 :

急凍鯖⿂ 3條 鹽 適量 ⿊椒 適量

檸檬 ½個 ⽩蘿蔔蓉 少量 煮⾷油(塗錫紙⽤) 少許

做法 ：

. 急凍鯖⿂解凍，沖洗乾淨再⽤廚房紙印乾。 . 焗盆鋪上錫紙，塗上⼀層煮⾷油防黏。 . 鯖⿂在⿂⾝𠝹幾⼑，底⾯均勻撒上海鹽及⿊椒，醃 10-20分鐘。 . 放⼊已預熱 200°C 的焗爐，烤約 10分鐘，最後 2分鐘放在焗爐最頂層⽤ Grill 模式烤⾄表⾯焦⾹即成(或可改⽤⽕槍⽕炙令⿂⽪焦⾹)。

鹽燒鯖⿂ 1/1

Lunch Page 18

l un c h

茄汁焗豬扒飯

Ingredients :

2 pork chops (boneless) 1 medium onion, nely sliced 1 tbsp garlic, minced 1 can peeled plum tomato 1 tbsp tomato paste

Eggs fried rice Cheese 1 tsp Worcester sauce 1 tsp Maggi soy sauce

2 servings

Method :

. Prepare eggs fried rice. . Finely slice onion and mince garlic. Fry them lightly in a saucepan over medium heat for 3 minutes or until aromatic. Add tomato paste; then add the can of peeled tomato. Add salt and sugar, Worcester sauce, Maggi soy sauce to taste. When the sauce is reduced slightly, put aside. . Prepare fried pork chops. . Evenly spread the fried rice out in an oven-proof dish. Lay the pork chops on top of the rice. Pour the tomato sauce over the meat and spread across until it covers everything underneath. Top the dish with a layer of cheese. . Bake the dish in the oven at 180°C for 10 minutes or until the cheese is golden brown.

Lunch - Baked Pork Chops in Tomato Sauce over Egg Fried Rice ( Page 19

茄汁焗豬扒飯) 1/2

l un c h

茄汁焗豬扒飯 About this dish :

焗豬扒飯，源⾃⾹港，是港式⻄餐的代表性餐點，常⾒於茶餐廳和港式速⾷ 店。 這經典焗飯，源⾃法國，發軔廣州，傳到港澳，開枝散葉，不斷變化。替焗豬 扒飯追本溯源，也許要追到遙遠的法國。⾃古以來，法國⼈都會⽤⼀種叫 casserole的橢圓形淺砂鍋烤焗⾷物，中世紀就已有把通⼼粉放進casserole 裏，還在⾯頭放了芝⼠來烤焗，這也許就是現今焗飯的雛型。⼗九世紀，廣州 成了通商⼝岸，華洋雜處，中⻄交流，開啟了豉油⻄餐的先河，⽤焗爐焗飯這 ⻄式做法，也開始出現在中國的⼟地上。中國第⼀家⻄餐廳太平館餐廳，1860 年創於廣州，戰前南來⾹港，以豉油⻄餐作招徠，港⼈⾄愛的焗豬扒飯，是鎮 店之寶。最⼤路的鮮茄焗豬扒飯，⾄今仍天天在賣，也出現過⽤葡萄⽛砵酒來 調製醬汁的砵酒焗豬扒飯，砵酒的甜味、番茄的酸⾹，伴着豬扒和炒飯，吃得 ⼈無限滿⾜。⽽幾乎在同⼀時間，與⾹港⼀海相隔的澳⾨，焗飯也開始從廣州 傳⼊。澳⾨著名的⼟⽣葡菜焗⾻飯，是昔⽇名店皇宮、樂宮、頤園等飯店的名 菜。豬扒⽤⽜油、麵粉、茄汁、紅酒等煮成的汁醬醃透，上麵包糠炸過，放在 雞蛋炒過的炒飯上，伴洋葱及番茄來焗⾹，外貌與味道與焗豬扒飯接近，花開 兩朵，已究不出到底是誰先影響誰。 ⾄於⾹港的焗豬扒飯，⾃戰後以來，也經歷過多次演變。豬扒，炒飯，焗製。 這幾⼤元素是定海神針，配料和醬汁，就成了變化的關鍵。配番茄和茄醬來焗 的，就是鮮茄焗豬扒飯。將茄醬改為⽩汁並配上芝⼠來焗的，就成為芝⼠⽩汁 焗豬扒飯。將⽩汁換成咖喱，就是將惹味再升⼀級的咖喱焗豬扒飯了。只是， 焗豬扒飯無論如何轉變，還是茄汁焗豬扒飯是⾹港⼈歷久不衰的精神，的集體 回憶。

Lunch - Baked Pork Chops in Tomato Sauce over Egg Fried Rice ( Page 20

茄汁焗豬扒飯) 2/2

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Irish

Shepherd’s

Pie/Cottage Pie

3-4 servings

Ingredients :

500g minced lamb (for Shepherd’s pie) or minced beef (for Cottage pie) 1 large onion, chopped 2 carrots, chopped Green peas (optional) 1-2 tbsp our 2 tbsp tomato purée

1 tbsp Worcestershire sauce 500ml beef stock For meshed potatoes: 900g potatoes (about 3 large ones) 85g butter 3 tbsp milk

Method :

Step 1

Heat 1 tbsp vegetable oil in a medium saucepan, soften chopped onion and chopped carrots for a few mins. [Tips: Do not cook them too soft because they will be cooked later in oven].

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l un c h I r i s h S he phe r d ’ s Pi e /Co t ta g e Pi e

Step 2

When soft, turn up the heat, crumble in minced lamb/beef and brown.

Step 3

Add our and stir.

Step 4

Add tomato purée and Worcestershire sauce, then fry for a few mins.

Step 5

Pour over beef stock, bring to a simmer, then cover and cook for about 15 mins or until liquid is thickened and reduced.

Step 6

Add salt and black peppers to taste.

Step 7

Meanwhile, heat the oven to 180°C, then make the mashed potatoes. Boil the potatoes until tender; then mash with butter and milk.

Step 8

Put Step #6 mixture into an oven proof dish, top with the mash and ruf e the surface with a fork.

Step 9

Bake for 20-25 mins until the top is starting to colour and the mince is bubbling through at the edges.

Step 10

Leave to stand for 5 mins before serving.

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l un c h About the dish :

I r i s h S h e p h e r d ’ s P i e / C o t ta g e P i e

Shepherd's pie, cottage pie, or hachis Parmentier is a dish of cooked minced meat topped with mashed potato. Its de ning ingredients are red meat (lamb or beef), onions, gravy or sauce, a topping of mashed potato. Common variants include adding vegetables to the lling and topping the dish with cheese.

The term cottage pie was in use by 1791. The term shepherd's pie did not appear until 1854, and was initially used synonymously with cottage pie, regardless of whether the meat was beef or mutton.

Several cookery writers have asserted in recent decades that shepherd's pie uses lamb while cottage pie uses beef. The French name hachis Parmentier is documented in French in 1900, and in English in 1898, and is generally de ned as synonymous or equivalent to shepherd's pie. A "hachis" in French is anything nely chopped; 'Parmentier' is Antoine-Augustin Parmentier, after whom many potato dishes were named, as he was instrumental in the promotion of the potato in France in the 18th century.

In early cookery books, the dish is given as a way of using leftover roasted meat of any kind, and the pie dish was lined on the sides and bottom with mashed potato, as well as having a mashed potato crust on top. In France, hachis Parmentier was a "commonplace" and "homely" dish of the cuisine bourgeoise. A more elaborate version in 1921 by Auguste Escof er consisted of a baked potato whose contents were emptied, mixed with diced meat and sauce lyonnaise, and returned to the potato shells or skins to be baked.

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Steak Pie

Ingredients :

300g diced braising steak 1 small onion roughly chopped 70g frozen carrots, peas, corns 1 tbsp plain our 1/2 tbsp tomato ketchup Pinch of thyme, bay leaf and parsley

70g smoked bacon chopped rashers 70g chestnut mushrooms plus optional 10g Puccini mushrooms 200 ml beef stock 2 sheets of ready-rolled puff pastry 1 egg yolk, beaten

Method :

Step 1

Soak the Puccini mushrooms in water for 30 mins, then squeeze out but keep the soaking water.

Step 2

Heat the vegetable oil in a large casserole dish, brown the meat really well in batches, then set aside.

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L un c h Steak Pie

Step 3

Add the chopped onions adding a drizzle more oil, then cook on a low heat for 5 mins until coloured.

Step 4

Add the soaked porcini mushrooms, sizzle for 1 min more; then scatter over 1 tsp golden caster sugar and 1 tbsp plain our, stirring until the our turns brown.

Step 5

Tip the meat and any juices back into the pan along with the ketchup, thyme and parsley, carrots, peas and corns, and give it all a good stir.

Step 6

Pour over the beef stock and the porcini mushroom soaking liquid, discarding the last few drops.

Step 7

Season the stew and the bay leaf, and bring everything to a simmer. Cover with a lid, until the meat is tender.

Step 8

While the stew is cooking, heat a few drops vegetable oil in a frying pan and sizzle the smoked bacon for 3 mins until crisp.

Step 9

Turn up the heat, add the halved chestnut mushrooms to the bacon and cook for 4 mins until golden. Remove from the heat and, when the stew is cooked, stir them through.

Step 10

Pre-heat oven to 220°C/200°C fan.

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L un c h Steak Pie

Step 11

Heavily grease a 8 in pie dish and dust well with our.

Step 12

Line one sheet of pastry to the pie dish with an overhang.

Step 13

Tip the lling into the pie dish, with some of the sauce left in the container to make a gravy (as the pie should not be lled with too much liquid). Have the lling to be slightly higher than the rim of the dish.

Step 14

Brush the rim of the dish with some yolk. Cover the pie dish with the other sheet of pastry. Use a knife to trim and press the edges against the side of the dish. Re-roll your trimmings to make a decoration if you like.

Step 15

Brush the pie heavily with egg yolk. Make a few little slits in the centre of the pie and bake for 40 mins until golden.

Step 16

Leave the pie to rest for 10 mins while you heat up the gravy left in the container. Serve the pie at the table with a jug of gravy and a big pile of greens.

Note:

The lling can be made up to three days ahead and chilled or 3 months ahead and frozen. Better for the lling be cold when making the pie.

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l un c h Steak Pie

About the dish :

A steak pie is a traditional meat pie served in Britain. The dish is often served with "steak chips".

In Scotland, steak pie, served with normal chips, is referred to as a steak pie supper. A steak pie supper is usually accompanied by salt and vinegar.

Throughout the UK, meat pies is a traditional hot food eaten at football games either before kick-off or during half time. So synonymous is the meat pie with football in the UK, at the British Pie Awards an award is given for Best Football Pie. Many Scots celebrate New Year's Day with a dinner of steak pie.

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粒粒⿈⾦炒飯

Heading

材料 :

隔夜⽩⽶飯三碗 雞蛋三顆 洋蔥 個 蔥粒 ⼀⼤碗

薑粒 ⼀⼩碗 蔥粒 ⼀⼤碗 菇粉、雞粉、⽩胡椒粉、⽣抽 各 ⼩許

1/4

做法 : .

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⽩飯從冰箱取出放進調理碗，加⼊蛋⿈，⽤戴上⾷⽤級塑膠⼿套的⼿，將 ⽩飯輕撥，讓飯粒都鬆開不會擠在⼀塊，是粒粒分明狀態。盡可能地將每 ⼀粒飯都沾滿蛋⿈液，⽶粒上看似裹上⿈⾦般的⾊澤。 熱鑊後下油，先炒洋蔥、薑粒⼀分鐘，然後下飯，快炒兩分鐘。盡量將飯 分散，但不要壓飯。 下菇粉、雞粉、⽩胡椒粉、⽣抽，最後下蔥粒，拌勻即成。

貼⼠ :

隨個⼈喜好，可加⼊其他配料，例如叉燒粒、臘腸粒、菜⼼粒等等，這些配料 都要先炒⾹才加⼊炒飯裏⾯。 Lunch -

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粒粒⿈⾦炒飯

關於這道菜 :

炒飯最早的起源可追溯⾄中國隋代。據考，隋朝越國公楊素愛吃的碎⾦飯，即 是蛋炒飯。其做法為將雞蛋炒成細絲夾雜在⼀粒⼀粒的⽶飯中，並且纖細如絲 的蛋絲不能與⼀粒粒的⽶飯相牽連，還要保證每⼀粒⽶飯都必須裹上⼀層薄薄 的油，約略呈透明狀，看上去就像碎⾦⼀樣。 其後經過超過⼀千年的發展，炒飯早已成為華⼈圈的國⺠美⾷，也因地區不同 ⽽發展出不同種類的炒飯，其中以揚州炒飯最著名。然⽽不少炒飯雖然以地⽅ 命名，但通常都不是由該地⽅發明的。 例如，揚州炒飯是起源於清朝光緒年間 的廣州，其後並在⾹港發揚光⼤，再傳到中國各地，並產⽣不少變種。 歷史上喜愛炒飯的名⼈不少，慈禧太后迷戀的是⼀種叫⾦包銀的炒飯，要求蛋 液必須均勻地包裹在每⼀粒⽶飯上，每⼀粒出鍋的炒飯都必須是外⾯⾦⿈，裏 ⾯卻要如美⽟般純凈。 這道菜的「粒粒⿈⾦炒飯」應該能滿⾜慈禧太后吧！

Lunch -

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entrées entrées ENTRÈES

"The appetizer is just an excuse f

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—

an extra meal."

Jim Gaf

gan

e n t ré e s

Poached Oysters and Scallops 6 servings

Ingredients :

12 scallops 12 plump oysters, in their juices 1 medium carrot, cut into 2inch julienne 1 leek, cut into 2-inch julienne

Dash of cayenne 1/4 tsp saffron 1 truf e 1 pint (2 cups) heavy cream 1 tablespoon French mustard with seeds

Method :

Step 1

Pre-heat the oven to 250°C. Step 2

In a saucepan, reduce the heavy cream to 1 cup over medium heat.

Step 3

Meanwhile, bring 3 cups of water to a boil. (Use the same water for blanching the vegetables and poaching the mollusks.) entrées - Poached Oysters and Scallops with Tru e, Sa ron and Mustard 1/3 Page 31

entrées Poached Oy sters and Scallops

Step 4

Blanch brie y the carrots and drain thoroughly, reserving the cooking liquid. Rinse in ice water (to preserve the colour). Put aside.

Step 5

Bring the reserved liquid to a boil again and repeat the process with the leeks. Put aside with the carrots.

Step 6

In the same liquid, poach the oysters with their juices for 1 minute. Reserve in a separate oven-proof casserole and partially cover.

Step 7

In the some liquid, repeat the process with the scollops. Reserve the scallops with the oysters.

Step 8

Bring the same liquid to a boil again and put in the blanched carrots and leeks to re-heat brie y. Reserve them in a separate oven-proof casserole and partially cover.

Step 9

Over high heat, reduce the liquid by half ond strain it into a clean saucepan.

Step 10

Strain in the heavy cream. Add the cayenne and saffron. Keep the mixture warm over low heat and whisk it occasionally.

Step 11

Place the two casseroles in the oven for 5 minutes.

Step 12

Slice 6 thin rounds from the truf e and set aside.

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entrées Step 13

Poached Oy sters and Scallops

Divide the vegetables into six warmed shallow soup plates and arrange the oysters and scollops in the plates.

Step 14

Strain the liquid from the oysters and scallops into the cream mixture.

Step 15

Swirl the mustard into the cream mixture (this is neither a soup nor a sauce, but a rich, creamy bath).

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e n t ré e s

Devilled Eggs

12 servings

Ingredients :

6 large free-range eggs, at room temperature 2 tbsp mayonnaise 1 tsp mustard

1 tbsp olive oil Good pinch paprika 1 tbsp nely chopped chives

Method :

. Bring a large pan of water to the boil. Use a spoon to lower in the eggs, then boil for 10 minutes. Run the eggs under cold water until cool, then use your hands to transfer them to the bowl of iced water until cold (this will take about 10 minutes). . Carefully peel the eggs and slice in half. Scoop out the cooked yolks into the bowl of the mini processor (or put it in a bowl and use stick blender), and add the mayonnaise, mustard, olive oil and paprika. Blend until the mixture is smooth, adding a splash of cold water to loosen it if needed and seasoning with a little salt. Transfer to a piping bag tted with a nozzle (see tip). entrées - Devilled Eggs 1/2 Page 34

e n t ré e s De v ille d E g g s

3. Set the halved egg whites on a platter, pipe in the yolk mixture, then sprinkle with chives and freshly ground black pepper to serve.

Tips : This recipe can be scaled up or down. Next time, swap mustard for sriracha, kimchee or mango chutney. If you don’t have a piping bag, simply spoon in the

lling using a teaspoon.

The eggs will keep covered in the fridge up to a few hours ahead.

About the dish :

The deviled egg can be traced back to ancient Rome, where boiled eggs were seasoned with spicy sauces and served as a starter meal during gatherings and feasts. Serving eggs while entertaining guests was so common for wealthy Romans, they even had a saying for it, “ab ova usque ad mala”, meaning “from eggs to apples”, or from the beginning of a meal to the end.

The earliest known recipe for stuffed eggs is believed to have been written in the Andalusian region of Spain during the 13th century.

According to the English translation of a recipe found in an unnamed 13th century Andalusian cookbook, boiled egg yolks were mixed with cilantro (coriander), pepper, and onion juice, then beat with murri (a sauce made of fermented barley or sh), oil and salt.

The mixture was then stuffed into the hollowed-out egg whites, and the two halves of the egg were fastened back together with a small stick and topped with pepper. entrées - Devilled Eggs 2/2 Page 35

e n t ré e s

Sous Vide Scallops with Lemon Butter

Ingredients :

10-12 large sea scallops (454 grams) 2 tablespoons olive oil divided Salt & pepper, 1/2 tsp each

3 cloves garlic minced 2 tbsp lemon juice 2 tbsp butter 1 tbsp chopped parsley (optional) for serving

Method :

Step 1

Fill a medium-sized container or pot with water, attach the sous vide precision cooker and set the temperature to 51ºC. Step 2

Remove the tough muscle from the side of the scallops if attached.

Step 3

Lightly season the scallops with salt, pepper, and 1 tablespoon olive oil. entrées - Sous Vide Scallops with Lemon Butter 1/3 Page 36

e n t ré e s S ous V ide S ca llops wit h Le m on B ut t e r

Step 4

Place scallops in one single layer in a large resealable bag or vacuum seal bag. (Make sure to arrange in one layer. If your bag is not large enough, use multiple bags).

Step 5 Seal the bag using the “ water displacement” technique or a vacuum sealer.

Step 6 Once the temperature has reached the target temperature, place the sealed bag in the water bath and set the timer for 30 minutes. Make sure to submerge the scallops completely in the water.

Step 7 When the time goes off, transfer the bag to an ice bath. Leave for 15 minutes (or you can chill them in the refrigerator for about 1 hour).

Step 8 When the scallops are chilled, remove from the bag and pat very dry with paper towels (wet scallops won’t sear properly).

Step 9 In a large skillet over medium-high heat, add the remaining 1 tablespoon olive oil and 1 tablespoon butter.

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e n t ré e s Step 10

S ous V ide S ca llops wit h Le m on B ut t e r

When butter stops foaming, add scallops and fry for 30 seconds on one side (until a golden crust forms underneath), then ip and fry again for another 30 seconds until lightly browned.

Remove from skillet and transfer to a plate.

Step 11

Add the remaining 1 tablespoon butter and garlic in the same skillet. Cook for about 1 minute until fragrant.

Step 12

Add in lemon juice and scrapping up any browned bits. Simmer the sauce for about 2 minutes.

Step 13

Remove the skillet from the heat and add cooked scallop back into the pan and toss with the sauce.

Step 14

Garnish with parsley if desired.

Notes :

If frozen scallops are used, follow the same instructions as cooking the fresh scallops, and add extra 15 minutes of cooking time in the sous vide cooker.

Set the temperature to 54ºC for a rmer texture, yet is still very tender.

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e n t ré e s

Roasted Bone

Marrow

Ingredients :

2 bone marrow, 10-12cm in length (4 when halved) 4 shallots, peeled & halved and nely chopped

6 servings

2 garlic cloves 4 tbsp of parsley, chopped 50g of breadcrumbs, white 2 knobs of butter

Method :

Step 1

Pre-heat the oven to 180°C. Step 2

Begin by preparing the bone marrow. Place a small frying pan over a medium heat and add 2 knobs of butter. Gently fry the garlic and shallots, cooking for 2–3 minutes until tender.

Step 3

Extract the marrow from the bones with a spoon and carefully slice the bones in half lengthways with a very sharp knife or ask butcher to halve them). Chop the marrow into small chunks and mix together with the parsley, breadcrumbs and buttery shallot mixture. Season well with salt and pepper. entrées - Roasted bone marrow 1/3 Page 39

e n t ré e s Roasted bone marrow

Step 4

Divide the mixture between the pieces of bone and place on a baking tray. Cook for 12–15 minutes, until golden and piping hot.

Step 5

Serve on toast with a salad is recommended.

Tips :

Soaking the split bones in salty water overnight before roasting is recommended to extract the blood from the bone and produce a rmer marrow that is easier to roast.

About the dish :

Bone marrow makes a great appetizer, sometimes called the “poor man’s foie gras.” Marrow is high in fat and protein, and has a subtle, creamy nutty avor, a hint of sweetness, extremely rich.

Many cultures have used bone marrow as food throughout history.

Some anthropologists believe that early humans were scavengers rather than hunters in some regions of the world. Marrow was used by early human as a useful food source (largely due to its fat content). for tool-using hominids, who were able to crack open the bones of carcasses left by apex predators such as lions.

Bone marrow's popularity as a food is now relatively limited in the western world, but it remains in use in some gourmet restaurants,

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e n t ré e s Roasted bone marrow

and is popular among food enthusiasts. Bone marrow is a part of many dishes of the classic European cuisines: bone marrow is a main ingredient of the Italian Osso Buco , and marrow bones are often part of the French pot-au-feu broth.

Cultured European diners in the 18th century ate it elegantly, using a special marrow scoop to remove marrow from bone. Bone marrow has a history in German cuisine in classic dishes such as beef soup served with Markklößchen (bone marrow balls).

Marrow bones used to be cheap, and most people bought them for their dogs. However, bone marrow and bone broth has become so trendy these days that the bones are getting harder to nd and more expensive to buy. Unlike many food fads, bone broth and dishes featuring bone marrow seem to have staying power.

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e n t ré e s

Clams in

White Wine Sauce

Ingredients :

Clams 1 Ib+ (about a dozen) 1/4 cup white wine/sake per 1 dozen clams

1 tsp minced garlic 1 tbsp nely chopped shallots 1 tbsp butter 1 bay leaf + 3 thyme sprigs + 1 parsley

Note: If clams are over 1 Ib (about a dozen), adjust quantity of wine, garlic and butter accordingly.

Method :

Step 1

Melt the butter in a large and wide saucepan (or a wok) on medium heat, and stir in the garlic, bay leaf and thyme. Cook until the garlic reaches a tan colour.

Step 2

Pour clams into the saucepan, and stir the clams around in the garlic and herbs butter until the shells are coated evenly. Do not add too many clams at once - only cook enough clams to cover the bottom of the pan. Remove clams and add another batch.

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e n t ré e s Step 3

Cla m s In Whit e Wine S a uce

Once all the clams have been coated, pour them in a large and deep saucepan and add in the wine/sake (about 1/4 cup per dozen clams, about 1 Ib.). Cover the clams with a lid. Shake saucepan now and then.

Step 4

After about 4 minutes, remove the lid. Most, if not all of the clams should be open. Remove the opened clams, and leave the unopened ones for a bit longer. Any clams still not open should be discarded. Clams, unlike mussels, only open when they are cooked all of the way through. If some of the clams have not opened, it is possible that either they were not cooked long enough, or that they are bad and should be discarded. Be careful not to cook the clams for too long, as overcooked clams are tough and unpleasant to eat.

Step 5

Serve the clams in their juice and accompanying the dish with slices of fresh bread to soak up the juices. Steamed clams can also be served over pasta.

Tips :

Step #2 is to coat the clams evenly in the garlic & herbs butter, hence it is easier to do it in batches, or preferably use a wok.

Clams, unlike mussels, only open when they are cooked through.

If they are not opened, it is possible that either they are not cooked long enough, or that they are bad. Do not over-cook clams, as overcooked clams are tough and unpleasant to eat. entrées - Clams in White Wine Sauce 2/2 Page 43

清蒸蟹⾁⾖腐

e n t ré e s

材料 :

辣椒 1根 ⽇式醬油 40cc ⽶酒/味醂 20cc ⽔ 100cc

蟹腿⾁ 2⼩盒 蒸⽔⾖腐 1盒 葱 1根

做法 :

步驟 蟹腿⾁⽤味醂醃10分鐘。 步驟 ⾖腐切⽚/合適形狀。蔥切超幼絲，辣椒切粒。 步驟 如果是宴客，可⽤單⼈容器製作單⼈份。多⼈⾷⽤就選擇⼤容器就可。要 有深度的容器，因蒸過⾷材後會有湯汁。 步驟 在容器將⾖腐鋪底，蟹⾁排上⾯。 放⼊蒸爈蒸3⾄5分鐘，或看⾒蟹腿⾁蒸 到跳起，就熟透了。 將蒸後的湯汁倒出來。 步驟 倒出來的湯汁約80cc, +⽶酒/味醂+⽔+⽇式醬油，燒煮⾄滾。 再把煮好的 醬汁淋上，表⾯撒上裝飾蔥絲，辣椒丁粒，最後淋上少许⾹油就完成。 1

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entrées -

清蒸蟹⾁⾖腐 1/1 Page 44

e n t ré e s

炸蝦多⼠

材料 :

麵包 1 件 蝦 180 克 麵包糠 100 克 蛋⻩ 10 克(约3个中 等⼤⼩雞蛋）

做法 :

調味料 : 蛋⽩ 20 克 蒜蓉 2 瓣 姜汁 1 茶匙 蔥粒 20 克

⿇油 適量 胡椒粉 1/4 tsp 鹽2克 糖 10 克 ⽣粉 10 克

步驟 蝦去腸，剁成泥，(先⽤⼑側逐⼀拍扁蝦仁，再⽤⼑背把蝦仁剁成蓉)，放到 ⼤碗內，⽤⼿以順時針⽅向攪拌⾄略為起膠。 步驟 將蛋⽩蛋⿈分離。 步驟 在碗中將蝦泥和調味料混合均勻，繼續以順時針⽅向攪拌約5分鐘，拎起蝦 膠快速向碗內摔打⼗數次 (可令蝦膠更彈⽛)。為蝦膠蓋上保鮮紙，保鮮紙 需緊貼蝦膠，放⼊雪櫃待1⼩時。 步驟 將每⽚多⼠切成4塊三⾓形多⼠⽚。 1

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炸蝦多⼠ 1/2

entrées Page 45

e n t ré e s

炸蝦多⼠

步驟 5 從雪櫃取出蝦膠，在每⽚多⼠⽚上塗上⼀些蝦泥，在蝦膠⾯薄薄塗上⼀層 蛋⿈液，再粘上麵包糠，輕輕拍掉多餘麵糠。 步驟 6 中⽕(約180°C)將蝦多⼠炸⾄呈⾦⿈⾊，約需時3-4分鐘，出鍋放到廚房上 吸掉多餘油份，即成。

關於這道菜 :

蝦多⼠是源⾃英式下午茶的三⽂治，在百多年前已是粵菜菜式。英式下午茶的 點⼼架上常有切成⼩件的三⽂治，⽅便進⾷。粵菜師傅就參考這模樣，將蝦拍 成蝦膠，置於⼩⽚麵包上炸⾄⾦⿈酥脆，成為那時的新派菜。蝦多⼠⼜稱「鍋 貼明蝦」，然⽽「蝦多⼠」更能反映這道菜與中⻄飲⾷⽂化交流的關係，是兼 具意思與玩味的名字。

炸蝦多⼠ 2/2

entrées Page 46

e n t ré e s

⾹辣鴨⾆

材料 :

⽣鴨⾆ 鹽 麵粉 蔥段

做法 :

蒜頭 乾紅辣椒 薑⽚ ⽣抽

⽼抽 冰糖 料酒 ⿇油

步驟 ⽣鴨⾆⽤鹽和麵粉抓揉洗淨，放在冷⽔鍋內，煮出⾎沫後，沖洗瀝乾待 ⽤。 步驟 油鍋⾥加蔥段，薑⽚，蒜頭，乾紅辣椒炒出⾹辣味後撈出丟棄，油留⽤。 步驟 把鴨⾆推⼊油鍋炒轉，加⽣抽，⽼抽，冰糖 (也可以⽤⽩糖代替)，料酒， ⼀點點⽔，燒開後轉中⼩⽕燜燉，中途翻炒幾下，⼤概15到20分鐘。 步驟 收湯汁，淋點⿇油出鍋就好了。 1

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⾹辣鴨⾆ 1/1

entrées Page 47

Soup Soup

SOUP

"Soup puts

e heart at ease, calms down

hunger, eliminates and re

nes

e tension of

e appetite."

e violence of

e day, and awakens — Auguste Escof

SOUP Page 48

er

S oup

Leeks & Potatoes Soup

6 servings

Ingredients :

3 tablespoons unsalted butter 4 large leeks, white and light green parts only, roughly chopped (about 5 cups) 3 cloves garlic, peeled and smashed 1 onion, roughly chopped 2 pounds Yukon Gold potatoes, peeled and roughly chopped into 1/2-inch pieces (may reduce to 1 pound for less thick soup) 7 cups low sodium chicken or vegetable broth 2 bay leaves 3 sprigs fresh thyme 1 teaspoon salt 1/4 teaspoon ground black pepper 1 cup heavy cream Chives, nely chopped, for serving Soup - Leeks & Potatoes Soup 1/3 Page 49

S oup Method :

Le e k s & P o tat o e s S o u p

Step 1

Chop up leeks, onion, potatoes and garlics.

Step 2

Melt the butter in a large soup pot, then add the chopped leeks and garlic. Stir occasionally, until soft and wilted.

Step 3

Remove the soften vegetables, add in and brown the potatoes.

Step 4

Add the vegetables, chicken broth, bay leaves, thyme, and pepper. Bring to boil.

Step 5

Then cover, reduce the heat, and simmer for 15 minutes, or until the potatoes are tender.

Step 6

Fish out the bay leaves and thyme sprigs. Then purée the soup with a hand-held immersion blender until smooth.

Step 7

Finally, add the heavy cream. Cream makes the soup deliciously silky, rich, and smooth — just add it little by little until the soup tastes good.

Step 8

When ready to serve, re-heat to a simmer, then taste and adjust the seasoning with salt and pepper. Serve hot, garnished with fresh thyme, chives, or anything you like.

Soup - Leeks & Potatoes Soup 2/3 Page 50

S oup About the dish :

Le e k s & P o tat o e s S o u p

Today, this dish is generally regarded as a French classic creamy soup. However, its origin is debatable. When you Google ‘Potato Leek Soup’, you immediately get sent to Wikipedia to the page for ‘Vichyssoise’, and the simplistic description of the soup that followed (‘a thick soup made of boiled and puréed leeks, onions, potatoes, cream, and chicken stock’). However, the background of the debates unfolds.

Debated by culinary historians, one story about potato leek soup is that King Louis XV was afraid of being poisoned and had so many servants tasted the potato leek soup that, by the time he tried it, the soup was cold, and since he enjoyed it that way it became a cold soup. There is also a debate that it is an American invention. Another angle is that a French chef who headed the kitchen at the Ritz Paris in the early 1910s took a dish his mother made from his childhood constructed of potato and leeks and made it a patron favourite by cooling it down with milk. And then another suggestion is that a different French man had invented the hot version of potato leek soup. Since leek soup is traditionally associated with Wales, some more sleuthing leads one to believe it was invented in Wales.

Soup - Leeks & Potatoes Soup 3/3 Page 51

S oup

Mushroom so u p

Ingredients :

8 oz (225 g) mushrooms I large onion (plus 2 shallots if available) 8 oz (225 g) potatoes 1-1/2 oz (40 g) butter Freshly ground nutmeg

4 - 6 servings

l-1/2 pints (850 ml) chicken stock (or 1 pint/550 ml chicken stock and 1/2 pint/300 ml creamy milk) 3-4 tbsp cream

Method :

Step 1

Peel and chop the onion, shallots and potatoes coarsely and soften them in the butter over a gentle heat for 15 minutes, stirring them occasionally.

Step 2

Coarsely chop the mushrooms, add them and let them wilt and soften in the butter.

Step 3

Add the stock, and a seasoning of plenty of nutmeg, plenty of pepper and salt to taste.

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S oup Mushroom soup

Step 4

Simmer the soup for 20 minutes or until everything is cooked, then allow it to cool a little before you puree it in an immersion blender or food processor• Step 5

Add the milk at this point if you are using it, and taste for seasoning.

Step 6

To serve: Re-heat and stir in the cream, and garnish with one or two slices of Porcini mushroom (if available) and some herbs.

Notes:

This soup can be made even more velvety by doubling the quantity of mushrooms and leaving out the potatoes entirely. You can alter the richness by adding more or less cream and more or less nutmeg. A few wild mushrooms, ceps, shaggy ink caps, parasols or St George's mushrooms give it a more 'gamey' avour. Freshly chopped chervil is the perfect herb to complement the avour of this soup.

About the dish :

Soups made with cream and mushrooms are much older than the canned variety. Ancient Italian (Salsa colla) and French (Béchamel) cream sauces, and soups based on them have been made for many hundreds of years.

Mushroom soup can be served hot or chilled. As a hearty food, it is preferred to serve it hot. Its quality is much improved by the use of good chicken stock made from the remains of a roast chicken than using a stock cube.

Soup - Mushroom Soup 2/2 Page 53

S oup

Traditional Crab Bisque (wit h a t wist )

8 servings

Ingredients : 12 live crabs 2 tbsp unsalted butter 2 tbsp vegetable oil 1 medium white onion, nely chopped 4 shallots, chopped 1 medium carrot, nely chopped 1 celery stalk, nely chopped 2 large garlic cloves, smashed 2 red peppers, nely chopped 1 bay leaf 1 tsp (5 ml) anise seed (+ nutmeg if wished)

4 large thyme sprigs 1 whole clove 1/4 teaspoon black peppercorns 1/2 cup brandy 1 cup dry white wine 1-3/4 cups reduced-sodium chicken broth 6 cups water 1 tsp nely chopped tarragon 2 tsp fresh lemon juice Large pinch of cayenne 2 tbsp (30 ml) paprika 3 tbsp (45 ml) tomato paste 3/4 cup (160 ml) heavy cream

Soup - Traditional Crab Bisque (with a twist) 1/3 Page 54

S oup Method :

T radit ional Crab B is que

(with a twist)

. Clean crabs and steam for 15 minutes in whole. Reserve juice from steamed crabs. . Once the crab is cooled, remove all the esh from the legs and body, reserving the esh and shells separately. . In a large sauce pan, heat butter and oil over medium-high heat. . Add anise seed (and nutmeg) and crab bones, and cook for 2-3 minutes. . Add white wine, then brandy, ame it, and cook for 2-3 minutes. . Add garlic, celery, onion, pepper, bay leave, thyme, black pepper, tomato paste and paprika. Leave vegetables to soften. Add chicken stock and water. Simmer for one hour. . Remove from heat and strain out the liquid. Place liquid and vegetables in food processor. . Add cream and simmer another 45 minutes. . Season with salt.

Plating :

Just before serving, reheat bisque over medium heat until hot, then stir in tarragon, lemon juice, cayenne.

Put crab meat on soup bowl as a dome.

Pour it crab bisque.

[Twist]: put shark ns on top of crab meat.

Finish with olive oil and a twist of pepper.

Add a few pieces of croutons if so wished.

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S oup About the dish :

T radit ional Crab B is que

(with a twist)

A bisque is a French style of soup that is made from crustaceans, such as lobster, crab, shrimp, and cray sh; their shells are used to make a stock and the meat is incorporated into the nished dish. It is thought the name is derived from Biscay, as in Bay of Biscay, but the crustaceans are certainly "bis cuites", meaning "twice cooked" in French.

The main characteristic of a bisque is that it is smooth and has a velvety texture. Most recipes will include a wine and cream to give it its signature avor and texture. But it's not merely the choice of ingredient that makes bisque different from other types of soups. It’s also the technique for utilizing that ingredient, including the parts you can't eat, making a bisque what it is.

Authentic recipes for bisque actually ground the shells of the crustacean into a ne paste, using that to thicken the soup.

Nowadays, it is more common to use rice as a thickener. In the more distant past, the word "bisque" encompassed soups made from quail or pigeon, sometimes with chunks of cray sh meat added. However, more recently in the culinary world, it has become quite common to see the word bisque used to describe any puréed soup.

Crab really lends itself to a seafood bisque. It has a mild avour, delicate texture, and an innate ability to balance on the avours that it’s being paired with.

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S oup Heading

Fish Stock

(for Bouil l abaisse)

Ingredients :

3 pounds medium sh heads (gills removed) and bones 1/4 cup olive oil 2 large onions, peeled and minced 2 leeks, minced 4 cloves garlic, peeled and crushed 6 to 8 ripe plum tomatoes, quartered

Method :

Peel of 1 orange, cut in strips 1 bay leaf 1 celery stalk, cut in pieces 2 sprigs fresh thyme 3 bay leave 1/2 teaspoon cayenne pepper 2 teaspoons pastis (Pernod) Salt and freshly ground black pepper 4 quarts boiling water

Step 1

Place a large stockpot over medium heat, and heat olive oil. Add onions and leeks. Sauté gently until softened but not coloured, about 10 minutes. Add garlic, and continue to cook until onions and leeks are very soft, another 5 to 10 minutes. Put 4 quarts water in a large pot, and bring to a boil.

Soup - Fish Stock (For Bouillabaisse) 1/2 Page 57

S oup Fis h S t ock

Step 2

(Fo r B o uilla b a is s e )

Meanwhile, add sh to onion mixture, raise heat to high, and stir vigorously until pieces begin to fall apart, 7 to 10 minutes. Add tomatoes, orange peel, celery, thyme, bay leaves, cayenne and pastis. Season with salt and pepper to taste. Reduce heat to medium, and sauté for 10 minutes.

Step 3 Add boiling water; simmer 25 minutes.

Step 4

Working in small batches, pass mixture through a strainer. Press sh scraps and vegetables through with the aid of the sh broth to ease ow. Allow to cool. Store refrigerated or frozen.

About the dish :

Bouillabaisse is a traditional Provençal sh stew originating in the port city of Marseille by its shermen, using the bony rock sh, typically red rascasse; sea robin; and European conger. It can also include gilt-head bream, turbot, monk sh, mullet, or European hake.

The broth is traditionally served with a rouille, a mayonnaise made of olive oil, garlic, saffron, and cayenne pepper on grilled slices of bread.

What makes a bouillabaisse different from other sh soups is the selection of Provençal herbs and spices in the broth; the use of bony local Mediterranean sh; the way the sh are added one at a time, and brought to a boil; and the method of serving.

This stock, other than serving on its own as a soup, can be used in many different ways: cook sh stew; simmer clams; poach sh for extra avour; steam crab legs for an impressive dish.

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S oup

Shell Fish Stock

Yield: 2,200 - 3,400 ml

Ingredients :

4-6 cups shell sh shells, from shrimp, lobster, and/or crab 1/2 cup dry white wine 1 large yellow onion, chopped 5 shallots, chopped 1 carrot, roughly sliced or chopped

1 celery stalk, roughly sliced or chopped 2 tbsp tomato paste 2 sprigs fresh thyme Several sprigs parsley 1 bay leaf 10-15 whole peppercorns 2 teaspoons salt

Method :

Step 1 Break up larger pieces of shell. Cut up thinner shrimp shells with a chef's knife.

Step 2 Roast shells (optional) Place in a large roasting pan and roast at 200°C for 10 minutes (this step you can skip, but it greatly enhances the avor).

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S oup Shell Fish Stock

Step 3 Cover shells with water and heat to not quite a simmer

Put the shells in a large stock pot and add enough water to cover the shells with an inch of water. Heat the water on high. As soon as you see that little bubbles are starting to come up to the surface, reduce the heat to medium.

Do not let the water boil ! You want to maintain the temperature at just at the edge of a simmer (around 80°C), where the bubbles just occasionally come up to the surface.

Do not stir the shells ! Stirring will muddy up the stock.

Skim the foam every few minutes.

Let the shells cook like this for about an hour.

Step 4 Add the wine, onions, carrots, celery, tomato paste, herbs, peppercorns Once the stock has stopped releasing foam, add the wine, onions, carrots, celery, tomato paste, parsley, thyme, and peppercorns.

Bring to a low simmer and reduce heat so that the stock continues to barely simmer, but not boil, for 30 minutes. If more foam comes to the surface, skim it off.

Add salt and remove from heat.

Step 5

Strain through a lined sieve (cheesecloth over strainer).

Step 6

Use the stock right away, or cool for future use. If aren't going to use in a couple of days, freeze.

Soup - Shell Fish Stock 2/2 Page 60

S oup

C l a ss i c

F r e n c h M e at St o c k &

Consommé

Ingredients :

1 domestic duck (separate the meat from the carcass including the wingtips, neck, hearts and feet; and use the carcass) Olive oil to coat the carcass 1/2 to 1 onion depending on size, chopped 1 celery stalks, chopped 1 carrots, chopped 1/2 to 1 fennel bulb depending on size, chopped (optional) 10 to 20 duck feet or a pig's foot (optional) 1 sprig rosemary 1 teaspoons dried thyme 2 bay leaves 1/2 tbsp black peppercorns, cracked 1/2 tbsp juniper berries, crushed (optional) Soup - Classic French Meat Stock & Consommé (Duck) 1/6 Page 61

S oup Cla s s ic Fre nch M e at S t ock & Cons om m é

Meat (Duck) Stock Instructions :

. Chop the carcass and various duck bits (except for the feet), and coat them in a little olive oil and salt them well. Put them (except the feet) in a large roasting pan in one layer, and roast at in 200°C until well browned. . Chop the duck feet (or pig’s foot) with a cleaver to break the skin and expose the joints and bones. The collagen in the feet will give the nished broth more body. Put the duck feet into the pot you are making the stock. . When the duck bits are browned, put them into the stockpot and cover with cold water. Drain the oil off the roasting. Add some more water to the roasting pan and scrape up any browned bits with a wooden spoon. Add this to the stockpot. . Cover the pot and bring it to a boil, but as soon as it hits a boil, drop the heat to a bare simmer and move the pot lid slightly ajar. Let this cook extremely gently - more steaming than simmering - for as long as possible, even overnight. [Alternately do this in a steam oven at 100°C for 10 to 12 hours] . When ready (2 hours before the end), add the vegetables, toss them all in and stir to combine. This is the only time to stir the stock. Further simmer gently for 2 hours. . Turn off the heat, salt the stock to taste (but if used to make consommé, do not season till consommé is made); then strain the stock using a sieve and cheesecloth. . The broth is ready, but volume can be reduced to further concentrate avors by simmering the strained stock. Check every 15 minutes or so for preferred concentration. . Refrigerate for up to 2 weeks, or freeze for up to 9 months.

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S oup Cla s s ic Fre nch M e at S t ock & Cons om m é

Tips for making stock :

Add vegetables late in the simmering, usually the last 2 hours or thereabouts. This keeps their avours brighter and more distinct.

Put them at the start, the stock will be a bit muddied in avour.

Staining the stock using a sieve and cheesecloth will make the stock very clear.

Ingredients for Duck Consommé :

The 2.5 litres of duck broth as above The duck meat from the 1 domestic duck above (about 700g), cut into 1 inch chunks 1/2 to 1 onion depending on size, chopped 1 large carrots, chopped 1 large celery stalk, chopped 30g dried mushrooms, any kind, soaked and chopped 2 garlic cloves, peeled and chopped 5 egg whites 1-inch piece of fresh rosemary, chopped 3 to 4 fresh sage leaves, chopped 2 bay leaves 1 tbsp kosher salt 170g tomato puree

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S oup Cla s s ic Fre nch M e at S t ock & Cons om m é

Duck Consommé Instructions :

. Make the raft by running the onion, carrot, celery, mushrooms and duck meat by pulsing them in a food processor until a rough mash is reached, or chop them into a mash. Don't puree it. . Whisk the egg whites into a foam, mix in the garlic, rosemary, sage and bay leaves and chill for at least 4 hours, or up to overnight. . Pour the cold duck broth into a stockpot. . Mix the tomato puree with the raft and add to the stock. Turn heat to medium and bring slowly and gradually to a simmer. DO NOT let it boil under any circumstances. Stir every couple of minutes until the raft begins to oat on the surface. . When the raft has formed, poke a 1-inch hole in its center and let the consommé simmer gently for 1 hour and 15 minutes. . Turn off the heat, and ladle the consommé through a sieve covered with a cheesecloth into a container. Discard the raft at the bottom of the stockpot; then pour the remaining consommé through the sieve. . Chill the consommé or serve immediately. Add salt to taste before serving.

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S oup Cla s s ic Fre nch M e at S t ock & Cons om m é

Tips for making consommé :

Putting egg whites into a liquid and heating it, the proteins will form a molecular mesh that will act like a magnet, attracting the suspended solids of the stock that cloud the liquid. Yet this strained liquid will also have less avor, because a lot of those suspended solids contain taste. This is why a raft is made from not just egg whites, but also nely chopped vegetables, tomato for acid, herbs and some spices, plus an addition of extra meat.

If there is not enough duck meat for the raft, use skinless chicken breasts or lean beef.

This consommé can be made ahead and store in the fridge for up to 10 days. Consommé also freezes very well for up to 3 months.

Once the raft forms, simmer very gently for at least 1 hour, and no more than 90 minutes. If you are making sh consommé, no more than 45 minutes.

General Notes :

This duck recipe can be used for goose, chicken or other poultry.

Adjust the quantities of other ingredients accordingly depending on the size of the bird.

This general method for making consommé works with any meat or sh.

Consommé can be served in a glass (served without a spoon, i.e. drunk) to experience the full glory. It can also be served in a bowl with a garnish.

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S oup Cla s s ic Fre nch M e at S t ock & Cons om m é

About Consommé :

Until the Middle Ages, soups were essentially as thick as a stew, chunky concoctions eaten as a main course by those who could manage nothing better.

Consommé is believed to have come about during the Middle Ages, a time when European civilization showed the rst glimmers of the stabilization and prosperity that was to come with the Renaissance.

Because consommé took a good deal of meat and time to make resulted in a light course or accompaniment rather than a main meal, the soup was considered a dainty, elegant dish for lords, ladies, and grand occasions.

Initially, “consommé” referred to the process rather than a speci c dish. Consommé’s reputation as food for the elite lasted over 700 years. It was especially popular during the Gilded Age. The menu for rst class service aboard the Titanic for the evening of April 14 listed Consommé Olga among the rst course choices. Other than the basic consommé being beef or chicken, it was not always clear how one consommé differed from the next. In researching Consommé Olga, for example, one source added a garnish of scallops, another insisted that the added ingredient had to be sturgeon, and a third added nothing more than julienned carrots. After several hundred years as a classic, consommé’s popularity began to fade at the end of the 1960’s and vanished almost completely in the 1980s, when formal dining was replaced by casual dining as a trend.

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Tomato

Consommé

4 servings

Ingredients :

1 fennel medium bulb, coarsely chopped incl. stalks 2 onions medium , coarsely chopped 2 garlic cloves, coarsely chopped 5 lbs. plum tomatoes, quartered 1 chilli (optional for adding heat) 1 tbsp tomato purée 1 stalk of celery 1 generous bunch of fresh basil 2 tbsp oil 1-1/2 tsp Kosher salt 1 tsp black pepper 5 egg whites A few small leaves of basil and lemon zest as garnish

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S oup T o m at o Co n s o m m é

Method :

Step 1

In a large dutch oven, heat the oil on medium heat. Add the fennel, onions, garlic and celery. Cook for 10 minutes or until the vegetables are soft and translucent.

Step 2

Into a blender add the tomato quarters and basil, and blend until smooth.

Step 3

Add tomato purée to Step #1 till it turns brownish.

Step 4

Add salt to the Step #1 mixture. Stir well and add the chilli and Step #2 mixture. Bring up to a boil and simmer for 15-20 minutes.

Step 5

Into a ne-meshed strainer resting in a large bowl, add the cooked soup and strain out the vegetables. Gently press to get every last drop of broth.

Step 6

Cool the broth to room temperature; then refrigerate until cool.

Step 7

Follow steps to make consommé (see recipes for "Classic French Meat Consommé").

Step 8

Serve as hot or chilled to serve cold. 9. Garnish with basil leaves and lemon zest. To fancy, add the “Extra with a twist” below.

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S oup Tomato Consommé

Extra with a twist :

Place crab meat in a bowl and stir through the crème fraîche, apple, cucumber and dill. Check the seasoning and chill in the fridge.

• 8 tbsp of white crab meat • 2 tbsp of crème fraîche, good quality • 1 tbsp of apple nely diced • 1 tbsp of cucumber, nely diced • 1 tsp chopped dill

Soup - Tomato Consommé 3/3 Page 69

S oup

Chicken

Consommé

Ingredients :

1 cooked chicken carcass, skin and fat removed 1 medium onion, skin on, halved 1 large carrot, roughly chopped 1 stalk celery, roughly chopped 1 clove garlic, unpeeled 2 sprigs fresh tarragon

5 sprigs Italian parsley, leaves and stalks 1 bay leaf 8 cups cold water, more to cover 3 large egg whites 2 to 3 drops Kitchen Bouquet (or other gravybrowning liquid) Salt & pepper to taste

Method :

Step 1

In a large stock or saucepan large enough to hold the carcass and all the vegetables, place the carcass, onion, carrot, celery, garlic, tarragon, parsley, and bay leaf.

Step 2

Cover with cold water and bring to a gentle, rolling boil.

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S oup Chicken consommé

Step 3

Simmer at a gentle boil for 1-1/2 to 2 hours. If the water starts to boil away, add more because the ingredients must be covered in water.

Step 4

Taste the stock after the allotted cooking time. It should have a good avour of chicken and a background hint of the vegetables and herbs. If not, cook a while longer.

Step 5

Strain the stock through a large sieve, discarding the solids.

Step 6

Return the liquid to the pan. Bring back to a boil and reduce by approximately a quarter.

Step 7

Allow the liquid to cool down, then refrigerate for 1 hour.

Step 8

Skim any fat from the surface.

Step 9

Then add the egg white and whisk thoroughly.

Step 10

Bring the liquid to a boil, whisking all the time. If you want a darker consommé, then add the optional Kitchen Bouquet.

Step 11

Simmer gently, without stirring, for 15 minutes until the egg whites form a crust on the surface, called a "raft."

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S oup Chicken consommé

Step 12

Line a sieve with a piece of clean cheesecloth that has been washed in plain water (see tip below). Gently ladle the crust into the sieve and then slowly ladle the liquid over the crust, allowing time for the liquid to pass through the crust and sieve before adding any more. Do not push the stock through, or it will make the consommé cloudy.

Step 13

Return the clear liquid to the pan and re-heat to hot but not boiling. Season with salt and pepper, as desired. This soup is best served warm to hot (not boiling) as it intensi es the avour. Cold consommés are not as tasty.

Tips :

Because of the delicate avour of this soup, cheesecloth washed in detergent will pass the taste on to the consommé. Always use a new piece of cheesecloth if you can.

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S oup

Soupe de

Poissons

2 servings

Ingredients :

1 cooked blue swimmer crab, cut in half 6 green prawns 1 large carrot, roughly chopped 6 mussels 2 cups sh stock 2 medium tomatoes 1/2 onion, diced nely 1 spring onion, diced nely 1 clove of garlic, crushed

5cm long orange peel + 1 tbsp orange zest 1 tbsp port / or sherry 3 large egg whites 1 tsp paprika a pinch of saffron threads 4 tbsp butter 1 tbsp olive oil 1 tbsp plain our 12 baby coriander sprigs Double cream

Method :

Step 1

Prepare sh stock ready before step 3.

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Step 2 - Prepare the seafood Peel the prawns, leaving the tails intact and gently pull out the dark intestinal vein.

Reserve prawn shells and heads.

Clean the mussels.

Steam cut crabs for 10 minutes. Pick out the white meat from the crab’s body and smaller legs. Unshell claws. Keep all shells.

Refrigerate seafood until needed.

Step 3 - Prepare soup base In a medium deep saucepan, heat butter and a little olive oil until bubbling.

Add prawn heads, shells and crab shells.

Reduce heat to medium and cook stirring and pressing down heads gently for 5 minutes.

Add garlic, our and mix with a whisk.

Add sh stock, paprika, orange peel and saffron and bring to a boil.

Reduce heat and simmer for 15 minutes.

Strain the stock through a sieve set over a bowl.

Step 4 - Prepare tomato base Make a small cross-cut on the bottom of tomato. Place in a heatproof bowl and cover with boiling water for 30 seconds.

Remove and peel the skin away from the cross, then dice and remove seeds.

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Step 5 - Cook soup Heat a little oil in the same saucepan and add tomatoes, onion and spring onions. Cook for 3 minutes, stirring.

Add the strained stock, grated orange zest, mussels and cook for 4 minutes before the mussels are about to open.

Add prawns for 2 minutes.

Add cooked crab claws and meat. Ready to serve.

Step 6 - Serve soup Serve the soup in large bowls.

Place a heart of double cream on top.

Add garlic, our and mix with a whisk.

Dotting with the seafood, chilled crab meat.

Reduce heat and simmer for 15 minutes.

Decorate with little sprigs of baby coriander.

About the dish :

Originally a poor man’s dish, soupe de poisson is a classic French soup. It originated in the Provençal region, most probably in Marseille, and it can be found all along the French Mediterranean coast. It is often enjoyed as a rst course, typically served hot and topped with crunchy croutons and Gruyère cheese.

The soup is usually prepared with white sh that is cooked in a avourful broth that mostly incorporates tomatoes, olive oil, garlic, saffron, and various herbs.

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淮杞花膠燉螺 頭 / 鮑⿂湯 材料 :

花膠 4件 乾螺頭/急凍鮑⿂ 40g ⾦華⽕腿粒 5g

豬⾁/豬展粒 40g 淮⼭ 16g 杞⼦ 8g 薑⽚ 2⽚

做法 :

4⼈份量

步驟 預⼀早晚浸備花膠、乾螺頭。如⽤急凍螺頭/急凍鮑⿂，就不⽤預早⼀晚浸 備。 步驟 ⽤淮⼭浸⽔2⼩時，杞⼦浸⽔10分鐘，以清洗表⾯上的塵埃。 步驟 把花膠連薑蔥放進滾⽔焯⼀焯，然後切⽚。 步驟 花膠再⽤薑汁酒和少許胡椒粉煮⼀煮，拎起備⽤。 步驟 ⾦華⽕腿粒及豬⾁粒⾶⽔倒起。 步驟 製作上湯(雞湯做法+consommé），放⼊雞湯、花膠、紹酒、鹽、胡椒 粉，然後浸在上湯備⽤。 1

2

3

4

5

6

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淮杞花膠燉螺頭湯

步驟 7 將淮⼭、⾦華⽕腿粒、豬⾁粒、螺頭、放⾄燉盅。 步驟 8 製作燉湯 放⼊雞湯、螺頭⽔、胡椒粉、鹽、雞粉、糖調味，然後倒進已經 放滿材料的燉盅 步驟 。 步驟 9 倒少許花膠湯或花膠碎⾄燉盅，加重湯的膠質。 步驟 10 ⽤保鮮紙封好，放⼊蒸籠蒸 ⾄ ⼩時後取出。 步驟 11 最後加⼊花膠件、杞⼦，封保鮮紙再燉⼀⼩時即可。由於花膠會愈蒸愈 縮，所以需要後放。如花膠⽐較薄⾝，只需燉半⼩時。 :

(

#7)

1

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2

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⿂翅花膠燉⽼雞

材料 :

⽼雞 1隻 湯底材料： 冰螺頭 3個* 乾螺頭 2個* 象拔蚌乾 2條* 鮑⿂乾 2-3⽚* ⼲⾙ 數粒* ⾦華⽕腿⾻ 1個 豬⾁ *

做法 :

⿂翅 花膠公 ⾦華⽕腿⾁ 1⼩塊 象拔蚌乾 2⽚* 紅棗 數粒 圓⾁ 數粒 ⼩⽩菜 姖松茸* ⽵笙（see⽵笙處理⽅法）

看家中有什麼⽽定，這些材料要先浸泡廿分鐘，去掉螺頭的內臟。

步驟 將雞和湯底材料⾶⽔。 步驟 先將雞⽪&肥油去掉， 分兩份，⼀份純⾁，⼀份⾻頭。 步驟 將全部湯底的材料和雞⾻頭加兩⽚薑、葱和⽔以⽩雞湯⽅法煲，然後靜待 60分鐘（”上湯”)。 1

2

3

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⿂翅花膠燉⽼雞

步驟 4 ⿂翅、花膠⽤姜葱⽔⾶⽔去腥，再⽤清⽔沖。 步驟 5 放⼊煲中⿂翅、紅棗、圓⾁、兩⽚薑、⽕腿⾁、象拔蚌乾和上湯，燉4-7⼩ 時，在最後⼀⼩時才放⼊花膠。 步驟 6 可在此加鹽調味上菜，但如想更有⼝感和令湯⽔不太濃膩，可在最後2⼩時 加姖松茸再燉，在最後30分鐘加⽵笙/⼩⽩菜，然後再加鹽調味。

貼⼠ :

燉雞湯，尤其是⽼⺟雞有油，所以要事先去掉積油，燉湯時再想辦法把湯 ⾯飄著的油花去掉。 燉湯時要⼤⽕燒開后改成⼩⽕燉，⽔⼀次加⾜，中間絕不開鍋加⽔，尤其 是沸騰前的那⼗幾分鐘，如果開蓋就跑氣。 燉湯時宜冷⽔燉制，隨著⽔溫的慢慢升⾼，原料會充分釋放營養與⾹味， 與⽔同溫下鍋的原料更能熬出好味道。 燉好的⽼⺟雞湯是不吃的，這跟烏雞湯不⼀樣。

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蟹粉/清湯 ⿂翅

材料 :

⿂翅 250克 (6両半） 蟹粉 150克 豬肥膘100克 ⿈酒 15克 藏紅花⽔ ( 以提升⿂翅湯的 ⾦紅⾊）

姜 20克 蔥 15克 鹽 5克 雞粉 3克 雞油 10克 豬油(煉製) 30克 澱粉10克

做法 :

準備⿂翅： 步驟 將發好存在冰櫃的⿂翅放⼊淡鹽⽔和少許⽩醋浸泡，來解凍和除去雪味和 腥味。 步驟 將發好的⿂翅放⼊沸⽔鍋，加⼊蔥結、薑⽚，再⽤旺⽕燒開。燒開⼤約5⾄ 10分鐘後，將⿂翅⽤⽔喉⽔啤⽔半⼩時。 1

2

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蟹粉 / 清湯⿂翅

步驟 3 喂⿂翅有兩個⽅法： 以慢煮法，將⿂翅放⼊sous vide袋，加蔥結、薑、瑤柱、陳⽪⼀塊和 ⿈酒、清湯，以75°C慢煮⼤概72+⼩時，直⾄⿂翅軟⾝。 將⿂翅放⼊⼤碗中，再加蔥結、薑、瑤柱、陳⽪⼀塊和⿈酒、清湯 400毫升、蓋上豬肥膘，上籠⽤旺⽕蒸，直⾄⿂翅軟⾝。 步驟 4 當⿂翅煮成綿軟，掉去蔥結、薑、瑤柱、陳⽪和豬肥膘和湯汁，⿂翅放⼊ 盤中備⽤。湯汁如果不腥，可留待煮其他菜式。 煮蟹粉及蟹粉翅： 步驟 5 將炒鍋置中⽕上，下熟豬油25 克，燒⾄五成熱，投⼊蔥、蟹粉煸炒，稍 後，烹⼊⿈酒加進⾼級清湯、精鹽少許，稍燒盛起。（看蟹粉做法） 步驟 6 把炒鍋置旺⽕上，下熟豬油、燒⾄七成熱，投⼊蔥段煸出⾹味，加⿈酒、 藏紅花⽔、⾼級清湯燒沸，揀去蔥段，推⼊⿂翅加精鹽，改⽤⼩⽕燒透， 再⽤旺⽕煮。 步驟 7 隨後加⼊雞粉，撒上蟹⿈、蟹⾁，淋⼊濕澱粉，當湯汁稠濃時，沿鍋邊澆 ⼊熟豬油，淋上熟雞油，盛盤即成。 其他烹調⽅法： 可將煮好的⿂翅放⼊雞⾼湯，成為清湯⿂翅，即以上⽅法刪去步驟 #5-7。

關於這道菜 :

蟹粉⿂翅是⼀道集美味、營養於⼀⾝的名菜，屬於浙菜。此菜滋味醇厚，⾊彩 鮮艷，相映成趣，和諧悅⽬。⿂翅含降⾎脂、抗動脈硬化及抗凝成份，對⼼⾎ 管系統疾患有防治功效。 Soup -

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冬⽠盅

材料 :

冬⽠ 1 個 (約 3 ⽄) 冬菇 4 粒 乾瑤柱 2 粒 雞柳 2 兩 蟹箝⾁ 8 隻 蝦⾁ 10 粒 ⾦華⽕腿 數⽚

⽔ 500 毫升 雞湯 500 毫升 鹽 1/2 茶匙 雞粉 1 茶匙 胡椒粉 適量 有適量的夜⾹花更加好

做法 :

步驟 預備⼯序 ⾦華⽕腿浸 1 ⼩時切絲，保留⾦華⽕腿⽔。 乾瑤柱浸軟後剝開成絲，保留乾瑤柱⽔。 冬菇浸軟去蒂切粒。 蝦⾁洗淨，挑去蝦腸，⽤廚房紙抹乾備⽤。 雞柳切丁。 冬⽠買回來清洗乾淨，放頂部對落約 2 吋打橫切開。 刮囊去籽棄掉，其餘的⾁切成碗狀，留起備⽤，刮⾄有約 1 吋闊的 ⾁，不要刮太深否則會容易破爛。再於切⼝位切鋸⿒形。喜歡的可以 於外⽪雕花，亦不要雕太深，否則會破爛。要保留⽠⽪。 1-

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冬⽠盅

步驟 2 - 隔⽔蒸 冬⽠先置於⼤湯碗內，以免蒸好取出時弄破。冬菇、乾瑤柱絲連⽔、雞 柳、蟹箝⾁、⾦華⽕腿絲連⽔、雞湯、冬⽠⾁同放⼊冬⽠盅內，⼤⽕燉 約 70分鐘，最後5分鐘可加⼊蝦⾁，以免縮⽔太嚴重。熄⽕後加⼊夜⾹花 (如有)、鹽，雞粉、胡椒粉調味即成。餘下的湯⽔可⼤⽕煮滾，⼩⽕滾約 30分鐘後(視乎多⼩)，調味即可。

關於這道菜 :

冬⽠盅是廣東及上海地區漢族傳統名菜。把冬⽠當作盛放餡料的容器，蒸製後 ⾷⽤，只是這個“容器”是可以吃的；成菜後的湯中有冬⽠的清⾹，冬⽠⾁⾥有 餡料的味道，互相映襯。 冬⽠盅的起源，聽說跟⻄⽠有關的。清朝的時候，皇室每到夏令都命御膳房準 備清涼解暑的菜餚。起初，清宮御廚將⼤⻄⽠削去上蓋，挖去⽠瓤，⽤雞湯、 雞丁、元⾙、⽕腿、冬菇等配料蒸製成⻄⽠盅，湯清味鮮很受帝皇與羣⾂歡 迎。⾃此，這宮廷菜隨着官吏夏巡出訪流傳各地。後來傳到廣東地區，粵廚就 地取材，取嶺南之物冬⽠取代⻄⽠，意想不到它⽐原裝正本更消暑清⼼，淡馨 的⽠甜，叫⼈⼀盅⼊魂。

冬⽠盅

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Dinner Dinner - Western Western

DINNER - WESTERN

"Dinner alone is one of life’s pleasures."

— Laurie Colwin

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Christmas Roast Goose Demo by Gordon Ramsay

6 servings

Ingredients :

4 - 5.5kg fresh goose 2 lemons 2 limes 1 orange / tangerines 2 tbsp Chinese ve-spice powder (plus 1 - 2 extra tsp of cinnamon powder if so wish to enhance the Christmas aroma) A handful of rock salt Small handful each of parsley sprigs, thyme and sage, plus extra for garnishing A little olive oil, for browning, optional 3 tbsp clear honey 1 tbsp thyme leaves Dinner - Western Main Course - Christmas Roast Goose 1/7 Page 85

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Method :

Step 1

Calculate the cooking time: cook for 10 mins at 240°C/fan 220°C/gas 9, then reduce to 190°C/fan 170°C/gas 5 and cook for 20 mins per kg for medium-rare, 32 mins per kg for more well done, plus 30 mins resting.

Step 2

If the goose is ready-trussed, then loosen the string and pull out the legs and wings a little – this helps the bird cook better.

Step 3

Check the inside of the bird and remove any giblets or pads of fat. Using the tip of a sharp knife, lightly score the breast and leg skin in a criss-cross. This helps the fat to render down more quickly during roasting.

Step 4

Grate the zest from 2 lemons, 1 orange and 2 limes. Mix with 1 tbsp ne sea salt, 2 tbsp Chinese ve-spice powder and pepper, to taste. Mix them into a paste.

Step 5

Season the cavity of the goose generously with salt, then rub the citrus mix well into the skin and sprinkle some inside the cavity.

Step 6

Microwave the zested fruits for 1 minute, and stuff them and a small handful of parsley, thyme and sage sprigs inside the bird and set aside for at least 15 mins. Can be done up to a day ahead and kept refrigerated.

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Heat oven to 240°C/fan 220°C/gas 9.

Step 8

If you want to give the bird a nice golden skin, brown in a large frying pan (or a heavy-based roasting tin ), using a couple of tbsp olive oil. Holding the bird by the legs (you may like to use an oven glove), press it down on the breasts to brown.

Step 9

Once browned, place the bird in the roasting tin. Roast for the calculated time, turning the heat down after 10 - 15 mins to 190°C/fan 170°C/gas 5. Cover the goose with foil (or chainmail cover) if it is starting to brown too much.

Step 10

Every 30 mins or so, baste the bird with the pan juices.

Step 11

30 minutes before the end of the calculated time, take the goose out; then pour off the fat through a sieve into a large heatproof bowl. Drizzle with 3 tbsp clear honey and sprinkle with 1 tbsp thyme leaves. You will end up with at least a litre of luscious fat – save this for the potatoes and other veg., or use it to make aromatic goose oil ("鵝油⾹蔥").

Step 12

Cut into the thighs to pull them out slightly (to enable more even cooking); then put the goose back to the oven and roast for the remaining time. [The centre of the breast should read 65°C for pink; 71°C not pink. Inner thigh at 77°C is done]

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Step 13

At the end of the cooking time, leave to rest for at least 15 - 30 mins, covered loosely with foil. The bird will not go cold, but will be moist and much easier to carve.

Tips :

ROASTING TIMES Cook for 10 mins at 240°C/fan 220°C/gas 9, then reduce to 190°C/fan 170°C/gas 5 and cook for 20 mins per kg for medium-rare, 32 mins per kg for more well-done, plus 30 mins resting.

HOW TO CARVE Goose breasts are shallow, so take a sharp, long thin-bladed knife and angle it at about 90 degrees to the breastbone, carving from the neck end. Detach the legs, then slice off the thigh meat.

SAVE THE FAT Prick the skin, pour over boiling water and cook covered in foil initially to allow the fat to be released into the roasting tray. Save the fat for roasting potatoes and cook the goose uncovered for the last 30 mins or so to crisp up.

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Date & red wine sauce

[See "Sauce" section for other choices of sauce] Ingredients:

600ml chicken stock 250ml red wine 3 tbsp port 3 tbsp balsamic vinegar 200g halved, stoned date

Method :

. Boil down the chicken stock, red wine, port and balsamic vinegar by two-thirds. [Tip #1] . Meanwhile, cover the dates with boiling water, leave for 5 mins and then drain. . Strain the reduced stock and return to the pan with the soaked dates. Simmer sauce for 3-5 mins. [Tip #2] . Check seasoning and keep warm. [Can drain the sauce or put it in a blender]

Tips :

[1] Can use the goose giblets to fry in a frying pan before adding ingredient #1.

[2] Dates can be simmered for longer time once the dates are added to take out more avours of the dates.

[3] Sauce can be done in advance or even overnight, and re-heat.

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About the dish :

The tradition of eating goose on Christmas dates back to the ancient Greeks. As geese hatch in the spring, they tend to achieve their largest size just after the harvest period, when the spoils from the harvest would have been left on the ground by the farmers. The geese would have gorged themselves on the leftover food and become the perfect size just in time for the Christmas period.

The Christmas goose isn’t just limited to the ancient Greeks or Romans however. There is also evidence that roast goose was regularly offered to Odin and Thor by the Norse people dating back to the late 9th and late 11th centuries.

The popularity of the Christmas goose continues into the middle ages where it was the centrepiece of the feast day known as Michaelmas. This feast day celebrated the end of the harvest and the changing of the seasons.

Thanks to Charles Dickens and his novels, we know that a roast goose was part of the traditional Christmas dinner enjoyed by the Victorians. However, Dickens is blamed by some for the demise of the roast goose and its rightful place in Christmas tradition.

In his famous novel, A Christmas Carol, Charles Dickens associates a roast goose with the poor and struggling Cratchit family. This association is thought to have been the beginning of the end for the traditional roast goose.

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By associating the bird with this down on their luck family, Dickens turned the once-revered roast goose into a poor man’s supper.

Combined with the fact that Scrooge sends the urchin to buy a prized turkey rather than a prize goose at the end of the novel, meant roasting a goose on Christmas somewhat fell out of favour after the Victorian Era.

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Roast

Chicken

Ingredients :

3-4 servings

1 x 1.6 kg chicken 2 medium onions 2 carrots 2 sticks of celery 1 bulb of garlic Olive oil

Butter 1 lemon 1 orange 1 bunch of mixed fresh herbs, such as, thyme, rosemary, bay leaves

Method :

Step 1

Do not wash the chicken if the bird is imported and sold in a supermarket, as it has been heavily cleaned and washed already.

It is seriously frowned upon these days that washing the bird at home might cross contaminate things. Dry it all over with kitchen towels instead. However, if the bird is bought live in a wet market where the chicken is plucked and plumed, wash it before it is cooked.

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Step 2

Take out the wish bone, so it is easier to carve the breasts later.

Step 3

Drizzle the chicken with oil and season well with sea salt and black pepper, then rub all over the bird.

Step 4

Use an upside down dessert spoon to loosen the skin – the shape hugs the curves of the chicken and it doesn’t tear the skin.

Step 5

Mix minced garlic, herbs, grated zest of orange and lemon juice with a few pieces of butter. Stuff most of the mixture underneath the skin of the breasts, then remaining on the surface (but not too much on the surface as garlic burns on the skin).

Step 6

Put in fridge over night or at least for eight hours to season.

Step 7

Remove the chicken from the fridge 1 hour before cooking to let it come up to room temperature.

Step 8

Pre-heat the oven to 240°C/475°F/gas 9.

Step 9

Wash and roughly chop the vegetables – there’s no need to peel them. Break the garlic bulb into cloves, leaving them unpeeled.

Step 10

Pile all the veg, garlic and herbs into the middle of a large roasting tray and drizzle with oil.

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Step 11

Place the chicken on top of the vegetables.

Step 12

Carefully prick the lemon and orange all over, using the tip of a sharp knife (or could pop them in the microwave for 40 seconds at this point as this will really bring out the avour, and make sure the fruits do not lower the temperature). Put the lemon and orange inside the chicken’s cavity, with a bunch of herbs.

Step 13

Turn the heat down immediately to 220°C/400°F/gas 6; place the tray in the centre of the oven. The formula is: 10 minutes at 220°C/450°F, then 20 minutes for every 500g/1 lb at 180°C/350°F until the internal temperature is 75°C/165°F or until juices run clear.

Cover the breasts with tin foil to prevent them from being over-cooked or dried up. Better still, use a chainmail cover, which can be re-usable and can baste the chicken over it.

Use two thermometers, one stuck onto the breasts and one on the thigh, to ensure the breasts are not over done while the thighs are done.

Step 14

If you’re doing roast potatoes and veggies, this is the time to crack on with them – get them into the oven for the last 45 minutes of cooking.

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Step 15

Baste the chicken halfway through cooking and if the veg look dry, add a splash of water to the tray to stop them from burning.

Step 16

Glaze the chicken with melted butter and honey mixture for the last 5 minutes of roasting.

Step 17

When the chicken is cooked, take the tray out of the oven and transfer the chicken to a board to rest for 15 minutes or so. Cover it with a layer of tin foil and a tea towel and leave aside while you make your gravy.

Step 18

Use a potato mesh to mesh the veg trivet for mega avour to the gravy.

About the dish :

Roast chicken is a basic dish, one that turns up in the culinary repertory of many countries. Sometimes the chicken is roasted in a clay pot. Other times it may be turned on a spit until done.

However, preparing it is not as simple as it may seem. The breast must not be dry and overcooked, and the dark meat thighs and legs must be cooked through. Then, any feathers that were left had to be burned off.

For centuries, the British were famous for their roast meat - attached to a spit before being hand-turned by some poor soul in front of a Dinner - Western Main Course - Roast Chicken 4/5 Page 95

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devilishly hot re. Today, we cook them in the oven, so technically they are baked meats not roasted ones.

Searching for the origin of the historical recipes for roast chicken is rather tricky. Chickens in ancient time were rarely roasted, because they were a dependable source of eggs after all. Hence, only chickens that stopped laying eggs were eaten (those so-called ‘old boilers’), but being old chickens, they were not good for roasting.

When you do nd a recipe (one from around year 1450 "Chicken Endored"), there is little focus on the roasting itself. By the eighteenth century, there is still little more instruction, but we do at least get a cooking time: "To roast young chickens, pluck them very carefully, draw them, only cut off the claws, truss them, and put them down to a good re. Singe, dust and baste them with butter, they will take a quarter of an hour roasting. Then…lay them on your dish."

We can only assume that the roasting part of the process was already in the readers’ skill set by then.

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Slow

Roasted

Rosemary Lamb

Shoulder

4-5 servings

Ingredients :

3.5 lb / 1.8kg lamb shoulder (bone in) (Note) 2 tbsp olive oil 2 tsp salt 1 tsp black pepper 8 sprigs rosemary

1 onion, quartered (no need to peel) 1 head garlic, cut in half horizontally 3 garlic cloves, cut into slivers 1 cup / 250ml water

Gravy Ingredient : 2 tbsp our 2 cups / 500 ml beef broth (or 1 cup red wine + 1 cup water) Salt and pepper

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Method :

Step 1

Pre-heat oven to 220°C/425°F (fan forced/convection) or 240°C/465°F (standard).

Step 2

Rub the lamb with the olive oil, salt and pepper.

Step 3

Use a thin, sharp knife to make 12 incisions in the lamb, deep as you can but without piercing through the bottom of the lamb.

Step 4

Stuff bits of rosemary and garlic slivers into the holes (chopstick helpful!).

Step 5

Place the onion, halved garlic bulb and rosemary in the base of a roasting pan. Place the lamb on top. Pour water around.

Step 6

Cover with lid or tightly with a double layer of foil. Place in the oven, and TURN DOWN to 160°C/320°F (fan forced / convection) or 180°C/350°F (standard).

Step 7

Roast, covered, for 3 hours. Remove foil, turn up the oven to 220°C/425°F and roast for a further 20 to 30 minutes, until the skin is browned and crisp. By now, you should be able to part the meat with two forks.

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din n e r - W e s t e rn ma in c ours e Slow Roasted Rosemary Lamb Shoulder

Step 8

Remove lamb from the roasting pan and transfer to a plate.

Cover loosely with foil then a couple of tea towels and let it rest for at least 20 minutes, up to a couple of hours (after this, you may want to re-heat). Serve with gravy.

Prepare gravy : Tilt the pan and use a spoon to remove all but around 2 tbsp of fat (try to avoid scooping out any juices).

Place the roasting pan on the stove over medium high heat. Add the our and stir to mix in with the fat. Cook for 30 seconds.

Add the stock gradually and stir to combine. Use a potato masher to mash the onion and garlic, making sure that all the garlic squeezes out of the skin.

Allow it to simmer for 1 to 2 minutes until it is just before your desired consistency (it will thicken a bit as it cools), then remove from the stove. Season to taste with salt and pepper, strain into bowl being sure to squeeze all juices out of garlic etc, then transfer into gravy jug.

Notes :

This method of slow roasting is not suitable for lamb leg. It must be made using lamb shoulder which is a tougher and fattier cut of meat.

You'll need to adjust the cooking time for larger pieces of meat.

As a guide, add about 30 minutes for each extra 2 lb/1 kg.

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If you are making the Truly Crunchy Roast Potatoes, place the pan with oil in it in the shelf beneath the roast at step 8, i.e. when the lamb is being browned.

Servings - a 1.5 kg/3 lb lamb shoulder yields about 700g/1.4 lb of meat once cooked. This is because the meat shrinks while cooking, there's a giant bone running through the middle and a thick layer of fat on the surface that mostly melts. A shoulder of that size serves about 4 to 5 people.

About the dish :

Lamb a very versatile meat and readily available in Europe. Yet surprisingly, lamb is not a big favourite in America. The word lamb comes from the German "lambiz". As early as 10,000 years ago in Central Asia, man discovered that the sheep was a good source of not only food but clothing. The Cotswold, one of the oldest breeds, was introduced to England over 2000 years ago by the Romans. Lamb also has religious connotations. Lambs were ritually used as sacri ces in many different religions to all varieties of gods and are still a favourite menu item for Easter and many other holidays.

Lamb shoulder is a cheaper roasting joint than leg of lamb because the shoulder has more fat, and needs low and slow roasting to render it out. The fat in it, however, guarantees the meat will come out moist, and is more tasty in my view. The back of the shoulder area is referred to as the “blade.” It will be harder to carve than some other Dinner - Western main course - Slow Roasted Rosemary Garlic Lamb Shoulder 4/5 Page 100

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cuts of lamb because of the centre bone in it. However, one can get it rolled, or cut into shoulder chops. Cuts from here may also be called “Lamb Arm". “Épaule d’agneau” in French, while it literally just means “Lamb Shoulder”, is a French cut that means half a shoulder that has been boned, rolled and tied to hold it together.

Throughout the world of Christianity, the most popular Easter symbol is the lamb. In past centuries it was considered a lucky omen to meet a lamb, especially at Easter time. It was a popular superstition that the devil, who could take the form of all other animals, was never allowed to appear in the shape of a lamb because of its religious symbolism. The reference to lamb in Christianity goes back to the book of Genesis, when Abraham was asked to sacri ce his son.

Eating lamb on Easter is the tradition dates back to early Passover observances before the birth of Christianity. According to the biblical Exodus story, the people of Egypt endured a series of horrible plagues, including the death of all rst-born sons. Jews painted their doors with blood from a sacri ced lamb so that God would “pass over” their homes while carrying out the punishment. Accustomed to eating roast lamb of any cuts on Passover, Jews who converted to Christianity continued the tradition. In Christian theology, lamb symbolises Jesus’ self-sacri ce as the Lamb of God who will take the brunt of the sins of the world.

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Roast

Rack of Lamb

Ingredients :

1 or more Frenched lamb rib racks with 7 to 8 ribs each (1-1/4 to 2 pounds for each rack).

2 teaspoons chopped fresh rosemary 1 teaspoon chopped fresh thyme 2 cloves garlic, minced Salt 2 tablespoons extra virgin olive oil Freshly ground black pepper Method :

Step 1 Marinate the lamb

Rub rib rack(s) all over with marinate mixture above.

Marinate in the refrigerator overnight, or at room temperature for 1-1/2 to 2 hours as the lamb is coming to room temperature in the next step.

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Step 2 Bring lamb to room temp

Roasted Rack of Lamb

Remove the lamb from the refrigerator 1-1/2 to 2 hours before you cook it so that it comes to room temp.

Step 3 Preheat the oven to 240°C

- Arrange the oven rack in the middle of the oven.

- Score the fat by making sharp shallow cuts through the fat, spaced about an inch apart.

- Wrap bones in foil, place in pan fat side up:

Step 4 Roasting

- Place the lamb rack bone side down (fat side up) on a roasting pan lined with foil.

- Roast at high heat (240°C) to brown, then reduce heat to nish at 150°C for 10 to 20 minutes, depending how well done as desired.

- A meat thermometer inserted into the thickest part of the meat should read 52°C for rare; 57°C for medium rare; 65 °C for medium (pink inside after resting with no blood).

Step 5 Rest the roast 15 minutes before serving

- Remove from oven, cover with foil, and let rest for 15 minutes.

- Cut lamb chops away from the rack by slicing between the bones. Serve 2-3 chops per person.

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How to 'French' a rack of lamb :

A "rack" of lamb is a section of ribs, usually 7, sometimes 8 lamb chops in one piece. Having meat 'Frenched' means to remove all the excess meat, fat and cartilage from the bones of your rack. Stripping the meat away is done for aesthetic purposes – it doesn't actually change the avour or texture of the cooked result – and simply makes the bones look a bit neater on the plate. If one cannot nd packaged lamb racks already frenched, here is a demonstration to do it yourself. This technique applies not only to a rack of lamb, but also a rack of pork.

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Sous Vide

Prime Beef Roast

Ingredients :

Prime beef Thyme & rosemary Garlic

Salt & pepper Butter

Method :

. Rub the prime beef with thyme and rosemary, garlic, salt and pepper. . Brown beef in skillet with butter, sprigs of thyme and rosemary and crushed garlics. . Sous Vide for 6 hours (no more than 14) at 55 °C for a 5 Ibs roast. . Final browning in oven: 260 °C for 15 minutes, or use a ame torch to char. . Other sous vide temperatures for consideration: Rare - 55°C Medium rare - 57°C Medium - 63°C Medium well - 65°C Well done - 71°C [How to sous vide a prime rib roast]

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BBQ Spare Ribs

Ingredients :

4 lbs pork ribs 3/4 cup light brown sugar 1 tsp smoke salt 1 tbsp paprika

1 tbsp garlic powder 1/2 tsp ground red pepper 2 cups barbecue sauce

Method :

. Pre-heat oven to 150°C. . French the ribs. . Mix together the sugar and spices to make the rub. Apply rub to ribs on all sides. . Lay ribs on two layers of foil, top and bottom. . Place on baking tray and bake for 2-1/2 hours or until meat is starting to shrink away from the ends of the bone. Remove from oven. . Heat broiler. Arrange ribs on broiler pan, bony side up. Brush on BBQ sauce. Broil for 1 or 2 minutes until sauce is cooked bubbly. . Turn ribs over. Repeat #6 on other side. . Alternately, you can grill the ribs on the grill to cook on the sauce, or use a ame torch for steps #6&7 to give the charcoal feel.

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Salty Ox Tongue

Ingredients :

Frozen ox tongue, about 2-3 Ibs. (can also use chuck beef) 28g coriander seeds 8g black peppercorns 8g white peppercorns 15g mustard seeds 15g dill seeds 15g star anise

Method :

3g clove 3g mace 2 chilli 1 cinnamon stick 3 pieces ⽩芷, 2 草果, crushed 5 garlic cloves, crushed 1 concentrated beef cube 47g brown sugar 100 g salt

. Defrost ox tongue; wash it. . Fill a large pot with water; put in ox tongue and all other ingredients. . Once water boils, turn to low heat, and cook for 2 hours. . Take the ox tongue out; let it cool down a bit, then peel off the skin of the tongue. . Put the ox tongue back to the pot of liquid, and cook under low heat for another hour until the tongue becomes tender. . Take out the ox tongue; let it cool down and slice to serve. If not served immediately, keep it the fridge or freezer for later use.

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din n e r - W e s t e rn ma in c ours e About the dish :

S a lt y O x T o n g u e

This dish is a variation from the traditional “pastrami” (rooted from the Romanians) or "corn beef" (called by the medieval English), as ox tongue is used instead of beef. Strictly speaking, if deckle is used (a lean, wide, rm shoulder cut of beef), it is pastrami, or if beef brisket is used, it is corn beef, though the two terms are interchangeable in most everyday use. Pastrami or corn beef is usually brined, partially dried, seasoned with herbs and spices. It is one of the iconic meats of American Jewish cuisine, and hot pastrami is typically served on sandwiches such as the pastrami on rye.

The name pastrami comes from the Romanians, meaning "to preserve food, to keep something for a long duration" – which is true to use salt on meats in the age of no refrigeration. Pastrami was introduced to the United States in a wave of the big Jewish immigration of the 1800s and 1900s. However, pastrami all began more than two thousand years ago by ancient Hebrews, who ate the meat after a ritual animal sacri ce to God, after having the meat pickled for two days to ensure that all of the sacri cial joy was gone, because it was not considered by the priests appropriate to be too "joyful" on the day of the ritual sacri ce. Thus, the relationship between Jews and cured meat was born by that time.

Salt beef in the traditional ways (whether pastrami or corn beef) was made from a dry cure or liquid brine. This recipe chose the liquid brine method, but has skipped the brining period by cooking the meat in the brine liquid immediately instead.

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Chilli con Carne

Ingredients : 500g lean minced beef 2 small onions, nely chopped 1 red pepper, 1 yellow, 1 green, diced into 5mm cubes 6 garlic cloves, minced 2 dried chilli 2 tsp black peppercorns 1 tsp cumin seeds 1 tsp coriander seed 1 tsp smoked 1 tsp dried oregano paprika ½ tsp dried marjoram 400g can chopped tomatoes

2 tsp sugar (or add a thumbnail-sized piece of dark chocolate along with the beans instead) 2 tbsp tomato purée 1 tbsp peanut butter 1/2 tsp instant coffee powder 1 tbsp apple cider vinegar 2 cups beef or chicken stock 1 beef stock cube 2 bay leaves 1 small piece cinnamon stick 400g can red kidney beans

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din n e r - W e s t e rn ma in c ours e Chilli con ca rne

Method :

Step 1

Pre-heat oven to 140°C/120°C fan.

Step 2

Over a high heat, toast the whole chillies on all sides until you can smell them cooking, then remove and set aside.

Step 3

Keep the pan on the heat and toast the peppercorns, cumin seeds and coriander seeds until they just start to change colour, then grind to powder. Mix with the smoked paprika and oregano (this is a standard tex-mex seasoning), then set aside.

Step 4

Return the pan to the heat, add oil and heat until simmering.

Step 5

Fry the onions in the pan over a low heat for about 8 mins until soft and golden, then add the garlic and cook for 1 min more. Set aside.

Step 6

Fry the red, yellow, green peppers to give aroma. Set aside.

Step 7

Fry the beef, adding more oil if necessary, until it’s browned on all sides.

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din n e r - W e s t e rn Ma in C ours e Chilli con ca rne

Step 8

Working fast, add the fried onions, garlic, the spice mix, tomato purée, chopped tomatoes, peanut butter and coffee to the pan and cook for 2-3 mins, stirring to coat the meat until everything is thick, then pour in the vinegar and stock and stock cube.

Step 9

Pour the above into a casserole. Add the toasted chillies, along with the bay leaves, cinnamon and some salt. Bring to a simmer and stir well, then cover with the lid and cook in the oven for 3 hours, stirring occasionally, until the meat is very tender but not falling apart.

Step 10

Take the casserole out of the oven, put back on the stove and remove the lid. Simmer the sauce for 5 mins, then stir in the our and simmer for 2-3 mins more. Finely grate over the chocolate (or add brown sugar to taste), stir through with the beans and simmer for a minute more to heat through. Fish out the chillies, bay leaves and cinnamon, then leave everything to rest for at least 15 mins.

Step 11

Bring the pan to the table. Serve with bowls of accompaniments and the chilli paste (see Step #12 below) to add heat, if needed.

Step 12

When you remove the chillies before serving, toss them into a mini chopper with a splash more oil and blitz to make a chilli oil paste. Serve on the side of your chilli con carne.

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din n e r - W e s t e rn Ma in C ours e About the dish :

Chilli con ca rne

Where does chilli con carne really come from? Most people would probably say, “Mexico, of course!” Surprisingly, they would be wrong.

Although the exact origins are not known for sure, this dish is without a doubt the signature of the southern United States.

Chilli specialists have a few theories about the creation of the dish, each one just as plausible as the next, so here are two versions that Texans most believe are the origins: Created in San Antonio, Texas, at the beginning of the 19th century, it was initially just a simple stew with chilli peppers sold by chilli queens who were, in fact, women who cooked huge quantities of chilli at home before going to the public market to sell individual portions at a lower cost.

Texan prisoners would have had the chance to eat chilli practically every day as this dish was not very expensive. Some of them recreated the dish once they left prison and it became really popular!

Even though the exact origins of this dish remain a mystery, one thing is for sure: with its Mexican-sounding name, chilli con carne is a typical Tex-Mex dish. In other words, it means that it may be found at the heart of Texas, but its inspiration is Mexican!

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Din n e r - W e s t e rn Ma in C ours e

Osso Buco (Italian Braised Veal Shanks) Ingredients :

6 (1 to 1-1/2 inch thick) pieces osso buco (veal shanks) (about 4 pounds/1.8kg total) Kosher salt and freshly ground black pepper 1 cup all-purpose our (5 ounces/140g) 1/4 cup (60ml) extra-virgin olive oil, plus more if needed 1 tablespoon unsalted butter (1/2 ounce/15g) 1 large yellow onion, minced (12 ounces/340g) 2 medium carrots, minced (6 ounces/170g) 1 celery rib, minced (4 ounces/120g) 3 medium cloves garlic, minced 1 cup (235ml) dry white wine

3/4 cup (175ml) homemade or store-bought low-sodium chicken stock 1 (28 ounce/800g) can peeled whole tomatoes, seeded and drained, tomato esh crushed by hand 3 fresh thyme sprigs 1 bay leaf For the Gremolada:

2 tablespoons (about 20g) nely minced at-leaf parsley leaves and tender stems Zest of 1 lemon, nely minced 6 medium cloves garlic, nely minced

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Din n e r - W e s t e rn Ma in C ours e Method :

O s s o B u c o ( I ta l i a n B r a i s e d V e a l S h a n k s )

Step 1

Pre-heat oven to 163°C. Season veal shanks all over with salt and pepper. If you have butcher's twine, you can tie a length of it tightly around the circumference of each shank; this can help them hold their shape during cooking, but is not absolutely necessary.

Step 2

Add our to a shallow bowl. In a large Dutch oven, heat olive oil over medium-high heat until shimmering. Working in batches, lightly dredge shanks all over in our, shaking off excess, and add to Dutch oven; be careful not to over-crowd the shanks.

Cook shanks, turning occasionally, until lightly browned on both sides, about 4 minutes per side; lower heat as necessary at any point to prevent scorching. Transfer browned shanks to a platter and repeat with remaining shanks; add more oil to Dutch oven at any point if it becomes too dry.

Step 3

Add butter to Dutch oven, along with onion, carrot, celery, and garlic. Cook, stirring, over medium-high heat until vegetables are softened and just starting to turn a light golden color, about 6 minutes.

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Din n e r - W e s t e rn Ma in C ours e Step 4

O s s o B u c o ( I ta l i a n B r a i s e d V e a l S h a n k s )

Add wine, stock, and tomatoes to Dutch oven, along with veal shanks and any accumulated juices. Try to arrange the shanks in as even a layer as possible (a little overlap is okay to make them t). The liquid should nearly but not totally cover the shanks; if it doesn't, add more stock or water until it does. Add thyme and bay leaf. Bring to a simmer.

Step 5

Prepare a parchment paper lid following these instructions Cover shanks with parchment lid and transfer to oven. Cook for 2 hours.

Step 6

Meanwhile, for the Gremolada: In a small bowl, stir together parsley, lemon zest, and garlic. Set aside.

Step 7

Remove parchment paper lid from shanks and continue cooking until they are fork-tender, about 1 hour longer. If the pot becomes too dry, add more stock or water as needed to keep it moist; evaporation and reduction are good, but the pot shouldn't go dry. Feel free to move the shanks around so that any that are submerged can be exposed to the oven air. During the last 20 minutes of cooking, stir in 1 to 2 teaspoons (5 to 10ml) gremolada, depending on how strong you want the lemon and garlic avour to be.

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Din n e r - W e s t e rn Ma in C ours e Step 8

O s s o B u c o ( I ta l i a n B r a i s e d V e a l S h a n k s )

Carefully transfer shanks to a platter. (Using a spatula and tongs together can help prevent them from falling apart.) Using a spoon, carefully scrape off any excess fat on surface of braising juices. The liquid should be saucy and thick; you can adjust the consistency by adding either water or stock to thin the sauce, or simmering it on the stovetop until more fully reduced. Discard thyme and bay leaf and season with salt and pepper if necessary.

Step 9

Remove twine from shanks, if used. Serve shanks on plates, spooning braising sauce on top and passing remaining gremolada at the table for diners to sprinkle as a garnish to their own taste; make sure to offer small spoons for scooping out marrow from bones. Osso buco is traditionally served with Risotto alla Milanese.

Tips :

For the best sauce, we recommend truly mincing the vegetables; larger chunks don't break down into a thickened sauce in quite the same way. If your knife skills aren't up to the task, use a food processor to pulsurize them quickly and effectively. Using a food processor often releases some of the vegetable liquids, so be sure to add those to the pot, too.

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Din n e r - W e s t e rn Ma in C ours e O s s o B u c o ( I ta l i a n B r a i s e d V e a l S h a n k s )

Notes :

Shanks that are one to one and a half inches thick are just big enough to provide each person with a perfect serving size, and they don't take an eternity to reach tenderness, like larger ones do.

The marrow in the bones bastes the meat as it renders in the heat.

Minced vegetables break down to form a chunky and thick sauce.

About the dish :

Osso Buco (which is Italian for "bone with a hole"; osso "bone", buco "hole"), a reference to the marrow hole at the centre of the cross-cut veal shank, is a classic Milanese dish of cross-cut veal shanks braised with vegetables, white wine and broth. It is often garnished with gremolata (a bright mixture of parsley, lemon zest, and garlic), and traditionally served with either risotto alla milanese or polenta, depending on the regional variation. The marrow in the hole in the bone, a prized delicacy, is the de ning feature of the dish.

There are two types of Osso Buco: a modern version that has tomatoes and the original version which does not. The older version, Osso Buco in bianco, is avoured with cinnamon, bay leaf, and gremolata. The modern and more popular recipe includes tomatoes, carrots, celery and onions; gremolata is optional. While veal is the traditional meat used for Osso Buco, dishes with other meats such as pork have been called Osso Buco too.

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Din n e r - W e s t e rn S ide Dis h

Yorkshire Pudding

Ingredients :

100g plain our 3 large eggs 225ml milk

1/4 tsp salt 4 tbsp sun ower oil

Method :

. Preheat the oven to 220°C/200°C Fan. . Mix the our and salt together in a bowl and make a well in the centre. Add the eggs and a little of the milk. Whisk until smooth, then gradually add the remaining milk. Pour the mixture into a jug. . Measure a teaspoon of oil into each hole of a 12-bun tray, or a tablespoonful into each hole of a 4-hole tin. Transfer bun tray to the oven for 5 minutes, or until the oil is piping hot. . Carefully remove from the oven and pour the batter equally between the holes of the bun tray. Return the batter quickly to the oven and cook for 20–25 minutes, or until golden-brown and well-risen. Serve immediately.

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din n e r - W e s t e rn S ide Dis h Y orkshire pudding

Tips :

The Yorkshire puddings can be made completely ahead and reheated in a hot oven for about 8 minutes.

The batter can be made up to two hours ahead. The cooked puddings can be frozen and cooked from frozen in a pre-heated oven for about 10 minutes.

It is very important to get the oil piping hot, and don’t open the oven. As soon as the batter is poured in, it will set and start to cook giving you crisp well-risen puds.

About the dish :

Yorkshire pudding is a common English side dish. It is a versatile food that can be served in numerous ways depending on its ingredients, size, and the accompanying components of the meal. As a rst course, it can be served with onion gravy. For a main course, it may be served with meat and gravy, and is part of the traditional Sunday roast.

When wheat our began to come into common use for making cakes and puddings, cooks in northern England (Yorkshire) devised a means of making use of the fat that dropped into the dripping pan to cook a batter pudding while the meat roasted. Hence the name "dripping pudding" is referred to. The pudding got the name 'Yorkshire' due to the region's association with coal and the higher temperatures this produced which helped to make the batter crisper.

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din n e r - W e s t e rn S ide Dis h Y orkshire pudding

Originally, the Yorkshire pudding was served as a rst course with thick gravy to dull the appetite with the low-cost ingredients so that the diners would not eat so much of the more expensive meat in the next course. Because the rich gravy from the roast meat drippings was used with the rst course, the main meat and vegetable course was often served with a parsley or white sauce. In poorer households, the pudding was often served as the only course. Using dripping, a simple meal was made with our, eggs and milk. This was traditionally eaten with a gravy or sauce, to moisten the pudding.

In a 2012 poll conducted by T-Mobile UK, the Yorkshire pudding was ranked tenth in a list of things people love about Britain.

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Warm Vegetables Salad

6 servings

Ingredients :

2 whole peppers: 1 red, 1 yellow 1-1/2 pound assorted red and white new potatoes 3/4 pounds green beans, trimmed and halved 1 bunch broccoli Baby carrots 8 porcini (soaked in water for 1 hour) 1 bunch scallions, sliced 1/2 cup chopped fresh at-leaf parsley 2 cloves garlic, minced 1/2 pound cherry tomatoes A bunch of chopped fresh basil A bunch of chopped fresh mint 2 shallots, thin slices 2 mild chilli (optional to add a bit of heat) 1 teaspoon salt 1/2 teaspoon freshly ground black pepper Sesame seeds Dinner - Western Side Dish - Warm Vegetables Salad 1/4 Page 121

din n e r - W e s t e rn S ide Dis h Method :

W a r m V e g e ta b l e s S a l a d

Step 1

Pre-heat the broiler. Place the peppers on a foil lined baking sheet.

Step 2

Place the peppers (and chilli if used) under the boiler. Turning every 2 to 3 minutes cook the peppers (and chilli) until the skin is blistered, about 8 to 9 minutes total. Place the blistered peppers (and chilli) in a plastic bag. Seal the bag and allow the peppers (and chilli)to sit for 10 minutes to allow the skin to separate and to let cool. Don't cook the peppers for too long; otherwise they will become soggy. Alternatively, the peppers can be charcoaled over the stove.

Step 3

Use porcini soaked water, add chicken powder to blanch porcini.

Set aside. (The blanch water can be used for sauce).

Step 4

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the potatoes and cook until tender, about 10 to 12 minutes. Remove the potatoes to a cutting board. Slice the potatoes in half while still warm.

Step 5

Add the green beans and broccoli to the pot. Cook the green beans and broccoli for about 1 to 2 minutes. Put the green beans and broccoli to a large bowl of ice water to heighten the green colour.

Step 6

Remove the peppers (and chilli) from the plastic bag. Peel off the skin from the peppers (and chilli). Slice the pepper esh into wide strips and chilli into small dices, and remove the seeds and veins.

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din n e r - W e s t e rn S ide Dis h W a r m V e g e ta b l e S a l a d

Step 7

Place the peppers, green beans, porcini and potatoes in the bowl. Put aside to nish later when ready to serve.

Step 8

In a small bowl combine the oregano, lemon juice and zest, and white wine vinegar. Whisk in the olive oil. Stir in the salt and pepper. [or make other dressing of choice below*].

Step 9

When ready to serve, steam the bowl of vegetables for 2 minutes to re-heat.

Step 10

Take out the vegetables from steamer. Add the scallions, parsley, chilli and garlic and toss to combine.

Step 11

Toss the warm vegetables with the dressing. Sprinkle with sesame seeds. Serve immediately. *Asian Dressing :

[Double serving batch: For side salad of 6-8 persons] Ingredients :

2 tbsp soy sauce 4 tsp toasted sesame oil 2 tbsp rice vinegar 2 tbsp olive oil 2 tsp sugar (any type) or 3 tsp honey

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din n e r - W e s t e rn S ide Dis h W a r m V e g e ta b l e S a l a d

Method :

Place ingredients in a jar and shake well until sugar is dissolved.

Adjust saltiness with salt and sweetness with sugar to taste.

The rule of thumb for how much dressing to use is generally 1 tbsp of dressing per 1 packed cup of shredded vegetables and 2 tsp per handful of leafy greens.

About the dish :

This cooked version of salad is catered for the winter months and those who are not fond of eating raw vegetables.

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Airfryer Roast

Potato Ingredients :

3 large potatoes 1/2 tbsp olive oil extra virgin Salt & pepper Method :

. Pre-heat the airfryer to 180°C. . Wash the potatoes. . Peel and chop the potatoes, soak them in water. This can be done in advance. When it is time to make the potatoes, give them a rinse and dry them using paper towel. . Add salt & pepper and olive oil. . Cook at 180°C for 25-35 minutes. Shake halfway through. . Season with herbs, if so wish, such as chilli powder, garlic powder, thyme, sage, cayenne etc.

About the dish :

In the late 1700s, during the industrial revolution in the United Kingdom, families would place a cut of meat into the oven as they got ready for church. They would then add in vegetables such as potatoes before going to church on a Sunday morning. When they returned from the church, the dinner was all but ready.

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Dinner Dinner - Asian Asian

DINNER - ASIAN

"Any

ing wi

its back to heaven is edible."

「背脊向天，⼈皆可⾷」

DINNER - ASIAN Page 126

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⾵沙⿈⾦雞翼

材料 :

雞中翼 16隻 鹽 2 tbsp

醃料 :

⾹茅椒鹽 1 tbsp 雞粉 1 tsp ⽩胡椒粉 2 tsp 紹酒 2樽蓋 ⽣抽 2tbsp ⿂露 2tsp 糖 2 tsp 蠔油 1 tbsp

Buttermilk 1 cup (或⽜奶 1 cup +1 tbsp 檸檬汁/white vinegar 代替）

⾵沙⿈⾦雞翼 1/3

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⾵沙⿈⾦雞翼

炸粉材料 :

粟粉 適量 麵粉 適量 泡打粉（baking powder) 1/4

淡⽜油 1 ⼤塊 流沙鹹蛋⿈ 2 tbsp (或以3隻鹹蛋 ⿈蒸熟打成蓉代替） 炸蒜 4tsp 葱 1 條（切粒） 指天椒 2 隻（去籽切粒）

tsp Salt Cayenne pepper Paprika

做法 :

炸雞翼： . 將2 tbsp鹽加⼊清⽔拌勻，放⼊雞翼浸30分鐘，撈起。 . 把薑⽚和蔥段放⼊滾⽔中，加雞翼汆⽔。撈起，⽴刻⽤冰⽔沖洗和泡浸⽚ 刻，令雞翼⽪更爽滑。瀝乾⽔分，備⽤。 . 把雞翼每邊切三⼑，以醃料（Buttermilk除外）醃雞翼2⼩時。 . 將醃過的雞翼靜待15分鐘，加⼊Buttermilk (如沒真正的Buttermilk，可 以1 cup⽜奶+1 tbsp lemon juice/white vinegar 代替）。將雞翼和 Buttermilk放⼊⾷物袋內，放⼊雪櫃過夜。 . 將醃好的雞翼倒掉⽜奶，打⼊兩個雞蛋和 1-1/2 cup⽜奶攪勻，將雞翼放 ⼊，浸20分鐘。 . 將雞翼取出，放⼊麵粉⽤⼿撈勻，將上粉的雞翼分開放在碟上，靜⽌15分 鐘，再將雞翼上粉，再靜⽌15分鐘，然後再將⼀隻隻雞翼沾上蛋⽜奶漿 液，放⼊⼀⼤碗炸粉材料上⼀層粉。 . 將⼀鑊油提溫⾄五成熱 90-120°C（如只是炸雞翼，油溫是160°C)，把雞翼 下鍋炸⾄微⿈撈出。將油溫再次升⾼，以⼤⽕將雞翼復炸半分鐘。備⽤。 參考「油炸秘技」。 ⾵沙⿈⾦雞翼 2/3

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⾵沙⿈⾦雞翼

⾵沙： . 將⼀隻鑊預熱，加⼊⼀⼤塊⽜油，⽤⼩⽕將⽜油溶化，再加⼊流沙鹹蛋⿈* 兜勻，再放⼊炸好的雞翼快兜將醬汁裹上雞翼，加⼊葱花和指天椒粒，上 碟。 *也可⽤蒜蓉+豉油+蜜糖，或炸蒜粒+椒鹽（是避⾵塘⾵味）。

關於這道菜 :

⾵沙雞，⼜叫⼤漠⾵沙雞，係⾹港嘅⼀味菜式，係炸⼦雞嘅變種，特⾊係炸好 雞斬件後，⾯頭鋪上⼀層炸蒜碎，令蒜味滲⼊雞⾁度。皆因個樣睇落似⼀⼤⽚ 沙漠，所以就叫「⾵沙雞」。 除咗成隻雞之外，亦可以淨係⽤雞翼整，整成⾵ 沙雞翼。 ⾵沙雞翼屬於很多⾹港餐廳的⼩⾷成員，外表同椒鹽雞翼有⼀點相似，但是味 道就很不同。 要炸得幹⾝夠⽕候，吃起來⾹脆，鋪上蒜粒滿⼝蒜⾹，但是⼀啖 咬落去，⼜要滿滿⾁汁流出來，如果炸到⾁質乾硬，蒜⾹不夠就是失敗。

⾵沙⿈⾦雞翼 3/3

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⼀夜⼲

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醃製⽅法

材料 :

⾁質細緻的⽩⾁⿂（通常⽤⽵筴⿂（樣似Mackerel)，也可⽤⾺友⿂、⿈ ⿂、秋⼑⿂和鯖⿂等） 鹽⽔ 1 : 10 ⽐例（120g 鹽 ：1,200cc ⽔） ⽶酒 50g 鰹⿂粉或雞粉⼩許

做法 :

. 將⿂去頭，剖開肚⼦去除內臟，清洗乾淨，把腹腔也沖洗乾淨，再將⿂切 開成⼀塊。 . 每尾⿂⽤⽵籤撐開⿂體。 . 將⿂醃泡在以上鹽⽔加⽶酒和鰹⿂粉液體中，放在雪櫃醃泡約3⼩時。 . 醃漬好的⿂⾁⽤廚房紙⼱擦乾⽔分。 . ⾵乾 : 傳統⾵乾 再把⿂釣起⾵乾⼀晚（或可以利⽤家裡的電⾵扇來吹，⼤致上強⾵吹 個 3⼩ 時即可)。 ⼀夜⼲ 1/3

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⼀夜⼲

雪櫃⾵乾 再⽤廚房紙⼱把⿂包起來，放⼊密封袋後，放進雪櫃冷藏⼀天。 註 ⾵乾好的⿂⾁表⾯很乾爽，拿在⼿上也不會沾⼿就對了。 註 做好的⼀夜⼲沒有⾺上要吃，可以裝⼊密⾵保鮮袋中，能夠冷凍保鮮⼀⾄ 三個⽉左右。 1:

2:

烹調⽅法

焗爐做法 . 解凍！切記不要常溫解凍（流⽔解凍），要烤的前⼀天，以原包裝就這麼 放到冷藏庫裡慢慢的解凍，因為如果快速升溫解凍的話，鮮味成份會流 失。 . 托盤放⼊⼀些⽔，就這麼連同烤網⼀起加熱以200°C預熱。 . 可在⿂⾝上少許清酒增添⾵味。 . ⿂⽪朝下，以180°C烤到上⾊（約 7 ~ 8 分鐘）。 . 打開烤箱，快速翻⾯，將⽪朝上後，烤到⽪微焦即可（約 4 ~ 5 分鐘）。 . 可隨個⼈喜好擠檸檬汁、沾胡椒鹽或⽩蘿蔔泥。 ⚠請勿焗咁耐以免⾁質乾柴。 乾煎作法 . ⼀夜⼲⽤紙⼱擦乾表⾯汙⽔。 . 因為⿂已經⾵乾，所以不會黏鍋，要乾煎就不⽤放油。 . 煎烤步驟，先從⿂⾁那⾯料理。等到⿂⾁煎⾄⾦⿈微焦（約兩分鐘），也 可上少許清酒增添⾵味，再翻⾯燒烤⿂⽪那⾯。 . 等到⿂⽪焦⿈起泡（約⼀分鐘），⼤致上這條⼀夜⼲就完成了。 . 可隨個⼈喜好擠檸檬汁、沾胡椒鹽或⽩蘿蔔泥。 :

:

⼀夜⼲ 2/3

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其他⾷法 烤熟後剝散，包⼊飯糰，做⼀夜⼲飯糰。 乾煎⼀夜⼲剝散後，與⽶飯、⾼湯、茶⽔，變⾝成⼀夜⼲茶泡飯。 ⼀夜⼲乾煎、剝散後，加⼊味噌湯更添豐富海味。

⼀夜⼲

:

-

-

-

關於這道菜 :

⼀夜⼲源⾃於⽇本北海道的特殊漁獲保存⽅式，因為漁產豐富，當地漁家將新 鮮的漁獲洗淨並去除內臟，再以鹽⽔浸泡，並在北海道冷⾵中進⾏⾵乾，經過 ⼀夜吹乾之後，⿂⾁本⾝會變得更紮實，較不會產⽣⿂腥味，正因為只經過⼀ 個晚上的⾵乾，所以此乾燥⽅式做成的漁產品，稱為⼀夜⼲。

⼀夜⼲ 3/3

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椒鹽⿓蝦球

材料 :

⿓蝦 1 kg 姜，蔥，蒜 椒鹽 2茶匙 (10g)

做法 :

步驟 ⿓蝦去腸留尾部，蔥姜蒜切好。 步驟 鍋中倒⼊油，多點，油炸的。 步驟 油5成熱的時候，放⼊蔥姜蒜，炸出⾹味再放⼊⿓蝦，炸5分鐘左右撈出瀝 乾。 步驟 將鍋中炸的油盛出，鍋中只留少許，將⿓蝦球放⼊鍋中炒，加⼊椒鹽粉， 炒勻就可以出鍋。 步驟 5 上碟，⿓蝦球放在⿓蝦殼上。 1

2

3

4

椒鹽⿓蝦球 1/1

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⿈⾦⿓蝦球

材料 :

⿓蝦 12両 鹹蛋⿈(蒸熟，壓碎) 6粒 ⽜油 3茶匙

蛋⽩ 1隻 粟粉 適量 ⽣粉 適量

做法 :

步驟 ⿓蝦起⾁，浸冰⽔，開邊去腸，切件，加⼊⽣粉拌勻，沖⽔2⾄3分鐘，抹 乾。 步驟 把蛋⽩與粟粉按⼀⽐⼀⽐例拌勻，放⼊⿓蝦拌勻，置雪櫃冷藏15⾄30分 鐘。 步驟 取出⿓蝦，拍上⽣粉，下油鑊炸⾄⾦⿈，盛起隔油。 步驟 ⽜油下鑊煮溶，加⼊鹹蛋⿈，順時針煮⾄起泡及變稠，把⿓蝦回鑊兜均置 碟，放上蒸熟的⿓蝦頭伴碟即成。 1

2

3

4

⿈⾦⿓蝦球 1/1

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椒鹽瀨尿蝦

din n e r - A s ia n

材料 :

瀨尿蝦 500g 红辣椒 2隻 蒜頭 2瓣

椒鹽 2茶匙 (10g) 紹興酒 1 tbsp (15ml） 油 20ml

做法 :

步驟 將瀨尿蝦蝦頭尖⾓及蝦⾜剪去，剔除雜物，⽤流動的⽔沖洗乾淨。 步驟 紅尖椒和蒜頭洗淨後分別剁碎。 步驟 ⼤⽕燒開煮鍋中的⽔，放⼊瀨尿蝦煮約3分鐘，⾄五成熟，撈起，瀝乾⽔分 待⽤。 步驟 ⼤⽕燒熱炒鍋中的油(5ml)⾄七成熱，放⼊紅尖椒碎和蒜頭碎爆出⾹味，盛 出待⽤。 步驟 炒鍋重新⼊油(15ml)，燒⾄七成熱，放⼊焯煮過的瀨尿蝦，翻炒4分 鐘，調⼊紹酒，繼續翻炒，炒到蝦⾝乾透，再加⼊炒好的辣椒碎和蒜 頭碎及椒鹽，繼續翻炒2分鐘盛出即可。 1

2

3

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5

椒鹽瀨尿蝦 1/2

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⼩秘訣： 瀨尿蝦⼀定要炒乾後再加⼊調味料，這樣吃起來才酥脆。

關於這道菜 :

椒鹽瀨尿蝦

椒鹽瀨尿蝦是⼀道美味可⼝的漢族名菜，屬於川菜系。椒鹽瀨尿蝦是⾹港避⾵ 塘著名的⼀道海鮮菜式，是位於⾹港仔、鯉⿂⾨、⻄貢、南丫島等旅遊區的海 鮮酒家必備的菜式。瀨尿蝦經過油炸後，再與已炒⾹的辣椒、蒜茸及⾷鹽⼀起 在鑊中爆炒⽽成，瀨尿蝦的外殼炸得⾹脆沾滿椒鹽，⽽蝦殼內的蝦⾁保持鮮甜 多汁，成為⾹港避⾵塘⼀道著名的海鮮菜式。 ⾹港常⾒的海鮮菜式⼤多保留傳統粵菜的特質，盡量保持原汁原味，較少使⽤ 濃味的調味料，並且以清蒸為主，⽽椒鹽瀨尿蝦卻特顯⾹港避⾵塘菜式的特 點，以爆炒為主，令⾷材⾹⼝惹味，並保留海鮮的鮮甜味道，更可作為下酒 菜。

椒鹽瀨尿蝦 2/2

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陳⽪蒜蓉蒸⿓躉腩

材料 :

⿓躉腩(切件) 500g 陳⽪ 1 ⽚ 蒜頭 4 瓣 蔥1棵

胡椒粉 適量 蒸⿂豉油 適量 鹽、⽣粉及油 適量

做法 :

步驟 將陳⽪浸軟刮囊，切絲；蒜頭切成蓉；蔥切粒備⽤。 步驟 將⿓躉件洗淨抹乾，加⼊胡椒粉、鹽、⽣粉及油醃10分鐘。 步驟 放上蒸碟，鋪上蒜蓉及陳⽪。⽤中⾼⽕隔⽔蒸6分鐘。 步驟 灑上蔥粒，將熱油及蒸⿂豉油淋在蒸好的⿂上， 即成。 1

2

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紅燒⿓躉腩蒜⼦ ⾖腐⼘ 材料 :

⿓躉腩 2磅 (1.5⽄) 蒜⼦ 15粒 ⾖腐⼘ 8個 姜 5塊 蔥 2條 ⼲蔥 3粒

調味 : 蠔油 1湯匙 磨豉醬 2湯匙 糖 1茶匙 胡椒粉 少量 ⿇油 1/2茶匙(後下) 粟粉1茶匙加⽔埋獻

做法 :

步驟 ⿓躉腩洗凈索⼲⽔份, ⽤鹽, 胡椒粉塗勻醃20分鐘。 步驟 ⾖腐⼘切開⼀半, 氽⽔待⽤。 步驟 姜, ⼲蔥切⽚, 蔥切度, 蒜⼦去⾐, 切去少許頭尾。 步驟 燒熱鑊, 下⽣油半杯, 炸蒜⼦⾄⾦⿈, 撈起倒出油, 剩下兩湯匙油, 將⿂腩沾上 少量⽣粉, 落鑊中⽕煎⾄⾦⿈, 再反轉煎另⼀⾯直⾄⾦⿈, 盛出。 步驟 爆⾹姜, ⼲蔥, 磨豉醬, 贊酒加⽔約1-1/2杯, 加調味料, 放回⿂腩, ⾖腐⼘, 蒜⼦, 蓋上蓋, 中⽕炆約10分鐘⾄熟透, 加蔥段, ⿇油, 埋粟粉獻後裝盤。 1

2

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5

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罐頭湯鮑做溏 ⼼鮑 阿爺廚房

材料 :

罐頭湯鮑 隻 ⿆芽糖 克 熱⽔ 杯 排⾻ 條 ⽼雞 隻 燒鴨 隻

燒豬⾻ 條 珧柱 克或象拔蚌乾 兩條 ⾦華⽕腿 克 蠔油 湯匙 滴珠油 適量

4

1

300

30

5

50

2

2

1

做法 :

1/4

步驟 準備罐頭鮑 罐頭鮑連罐放在⽔中㷛 ⼩時備⽤。 這⽅法令罐頭鮑孌霖，因⼤部分的罐頭鮑⿂⼊罐時都不夠霖，會越煮 越硬。這也是冰鎮鮑⿂的做法。 如不想鮑⿂太霖，可省去這步驟。 步驟 罐頭鮑去鹹味 珧柱 象拔蚌乾浸軟 加⼊熱⽔融 的⿆芽糖 放⼊步驟 備⽤的罐頭鮑，⿆芽糖⽔蓋過鮑⿂燉 ⼩時。 註：如罐頭鮑沒有防腐劑，⽽鮑⿂⽔⼜不太鹹，可加⼊半罐鮑⿂⽔。 1-

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步驟 3 - 準備湯底 燒鴨、⽕腿切件。 ⽣材料：排⾻、⽼雞凍⽔落氽⽔約 分鐘。 熟材料：燒鴨、燒豬⾻、⽕腿熱⽔氽⽔⼀會以除去油脂、污垢。 將以上材料加珧柱 象拔蚌乾放⼊沸⽔中，煲 ⾄ ⼩時成湯底，隔渣去 油備⽤。 註：排⾻、⽼雞背⾻可先⽤⼑背把⾻分為 段可令⾻髓煲出味道更佳。 步驟 3 - 煲焗鮑⿂ 砂煲放⼊⽵蒸架及⽵撻墊底，放⼊燉好的湯鮑。⽤加上⽵蒸架是將⽕ 候降低，令鮑⿂不會煲焗得太硬。 倒⼊湯底⾄蓋過鮑⿂⾯，再加備⽤的 ⿆芽糖⽔，以慢⽕煲煮。 煮沸後關⽕，焗⾄冷卻。重複此步驟 次。 加⼊蠔油及滴珠油調味調⾊。鮑⿂煮沸後關⽕焗⾄冷卻。重複此步驟 ⾄ 次。蠔油及滴珠油宜少不宜多，否則太鹹太⽼⾊就之後很難補救。 最後如雖要，以蠔油、⿆芽糖、滴珠油調味調⾊。 餘下湯汁另外埋芡，鮑⿂上碟，淋上鮑⿂汁即成。 10

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2

3

2

140ml

2

2

3

關於鮑⿂與這道菜 :

要製作糖⼼鮑⿂，需要經過多次曬乾的程序，鮮鮑⿂並沒有糖⼼。⽽乾鮑⼜有 ⽣曬乾鮑和糖⼼乾鮑之分。糖⼼乾鮑⾊澤較深，呈棕褐⾊，有濃郁的糖味（由 鮮鮑⿂本⾝的部分蛋⽩質轉化⽽來 和鮑⿂⾹味；⽣曬乾鮑⾊澤較淺，呈灰⿈ ⾊，聞之，只有淡淡的鮑⿂⾹味，很容易分辨。⾜乾的糖⼼乾鮑存放⼀段時 間，表⾯會出現⼀層⽩霜，這是鮑⾝蛋⽩質泛出表⾯所致，其不但不損鮑⿂質 量，反⽽是上品鮑⿂的重要標誌之⼀。 )

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罐頭湯鮑做溏⼼鮑

「糖⼼」是指鮑⿂經乾制、漲發後，將其煮⾄中⼼部分黏黏軟軟，鮑⿂中⼼部 分呈不凝結的半液體狀態，⼊⼝時質感柔軟有韌度，有軟⼼糖⼀般的⼝感，每 ⼀⼝咬下去都帶有少許粘著⽛⿒的感覺，如同年糕⼀般。糖⼼乾鮑，各家⽣曬 的技術都有不同，但是選料是⼀樣的：必須選⽤新鮮且體形較⼤的鮑⿂，⼩鮑 ⿂很難加⼯出像樣的糖⼼乾鮑；不新鮮的鮑⿂，由於其蛋⽩質壞死，也不可能 加⼯出糖⼼鮑⿂。同樣是100⽄鮮鮑加⼯成乾鮑，糖⼼乾鮑是⽣曬乾鮑的90% 左右，故我們⽔發糖⼼乾鮑時，會發現其體積要⽐⽣曬乾鮑的體積⼤⼀些，這 也是糖⼼乾鮑⽐⽣曬乾鮑價錢貴的原因之⼀。 糖⼼乾鮑將吃鮑⿂的⼝感發揚到頂峰，即：「更⾹濃⽽滑爽」。原因是糖⼼乾 鮑有糖味，當⾷客⽤餐⼑切開鮑⿂時，糖味⾸先將鮑⿂的⾹味揮發出來，故此 鮑味更濃，⾷客聞之，⾷慾⼤增。 但對於煲不淋的鮑⿂，怎樣烹調也不可能糖⼼，例如⾮洲鮑、菲律賓的蘇合 鮑。所以我們想明⽩糖⼼是如何產⽣，⾸先要明⽩乾鮑的原理：鮑⿂⾁厚，外 層⾵乾後，成⼀層保護層，細菌不能侵⼊，其內部便不致腐敗，反⽽因其內部 尚未完全乾透，在貯藏過程中，會逐漸組織⾃溶⽽形成糖⼼ 。乾鮑的⾁質堅 硬，紋理緊密，所以才可以保護和滋⽣內裡的糖⼼。但同樣地，那糖⼼亦很難 引發出來，普通的浸⽔，雖然可以浸發其它海味，但⽤在糖⼼乾鮑上，作⽤不 ⼤。 鮑⿂⼀定要糖⼼的才是上品。這裏的菜譜是⽤特別的烹調⽅法，使到價錢便宜 很多的罐頭湯鮑做到有糖⼼鮑⿂的效果。

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梅⼦炆鴨

材料 :

急凍光鴨 ⼀隻 ⽼抽 2湯匙(加⾊⽤） 乾蔥約 10粒 (橫切成厚⽚) 梅⼦ 10粒(搾爛) 麵豉醬 1湯匙 蒜茸 1湯匙

薑 6⽚ 紅辣椒 半隻(切碎） 冰糖碎 1-1/2 湯匙 紹酒 1湯匙 ⽣抽 1茶匙 胡椒粉 少許

做法 :

. 鴨解凍，秣乾內外，⽤適量⽼抽搽勻鴨⾝，待20分鐘⾄上⾊。 在鴨⾝塗 上少許油，放⼊焗爐烤30分鐘⾄外⽪⾦⿈。 . 燒熱少許油，加⼊乾蔥、蒜茸、薑⽚、紅椒碎、麵豉醬及酸梅茸炒透， 下鴨件兜勻，灒紹酒，傾⼊⽔1-1/2杯、⽣抽、胡椒粉及冰糖，燜約45分

鐘⾄醬汁濃稠。 . 鴨件燜煮後，再蒸約20分鐘，令鴨⾁酥軟之餘，也不會因煮得過久⽽焦 燶。醬汁過濾，如汁太多再開中⽕，將汁略收及作最後調味，備⽤。 . 取出鴨，待涼，鴨斬件，排於碟上，澆上醬汁即可。 梅⼦炆鴨 1/1

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琵琶鴨

材料 :

光鴨⼀隻（約4⽄） <A> 醃料 : 淮鹽調量 雞精 100克 五⾹粉、⾹茅草粉各 25克 ⽢草粉 25克 陳⽪浸⽔切蓉 <C> 脆⽪⽔ : ⿆芽糖 2份 醋 5份 ⼤紅浙醋 1份 檸檬 2⽚ 中國⽩酒或玫瑰露酒 1/8份 加熱⾄⿆芽糖溶掉 如希望鴨⽪更熱潤，可加半 茶匙的紅⾊素粉。不過，我 會⽤藏紅花泡湯代替

<B> 秘制醬料 : 海鲜酱 1湯匙 柱侯酱 1湯匙 花⽣酱 (隨意） ⾯豉酱 1湯匙 磨豉酱 1湯匙 南乳 1磚 ⽣抽 10ml 料酒 10ml

蒜蓉、姜蓉、⾹油各適量

味碟 : ⼭⿈⽪醬 500克 海鮮醬、柱候醬、蠔油、叉 燒醬各 50克、熟花⽣油 150 克調勻即成。

琵琶鴨 1/3

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琵琶鴨

做法 :

步驟 1 ⼟鴨宰殺治凈，砍掉腳和翅，開鴨肚展平去掉內臟，鸭背朝上，⽤⼿將其 壓平，做成琵琶狀。⾁厚的地⽅⽤尖⼑插幾下，⽅便⼊味。 步驟 2 漂凈後控⼲⽔分，在鴨⼦內外塗上⼀層<A>醃料，醃製3⼩時。 步驟 3 醃好的鴨⼦穿上鋼叉（或⽵籤）固定好。注意不要穿破鸭⽪。 步驟 4 提起並澆淋熱⽔，衝掉<A>醃料，並讓其表⽪绷緊。 步驟 5 把鴨過冷河。 步驟 6 滴乾⽔珠後塗上<B>秘製醬料。 步驟 7 掛上⼀層<C>脆⽪⽔，來回幾遍即可。不要淋在鸭⾁⾥。懸掛到空調房 內，開⾵扇吹12⼩時，要完全乾透 (或更快可以⽤焗爐50℃⾵乾3-4⼩ 時）。 步驟 8 把⾵乾的鴨掛進已預熱到230℃的焗爐裏，燒8-10分鐘（要留意⼩⼼鴨⽪ 不太焦）。 步驟 9 此時把鴨翅膀、腿⾻、鴨咀⽤鈻紙包起，以防烤焦，並把焗爐轉熱⾄ 180℃再燒30-40分鐘，⾄鴨⾝棗紅⾊及熟透即可。 步驟 10 等琵琶鴨透涼⼀會便切鴨上碟，配上味碟上桌。 琵琶鴨 2/3

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琵琶鴨

脆⽪⽔的原理 :

通常的脆⽪燒鴨⽪⽔由下列材料組成：⿆芽糖、醋、⼤紅浙醋、檸檬等，當然 了，也有的⼈往脆⽪⽔中加⼊少許⽩酒等，下⾯我們來逐⼀的分析各個成分的 作⽤⽬的，明⽩這些配料對脆⽪燒鴨的作⽤。 ⾸先介紹燒臘脆⽪⽔的主要原料 ⿆芽糖的作⽤，糖在⾼溫作⽤下分解成單糖，⽽單糖是紅⾊的，這是脆⽪燒鴨 上⾊的主要原因。當然了，脆⽪⽔中直接放⼊⿆芽糖或者將糖炒成糖⾊放⼊脆 ⽪⽔都能達到效果的，本質都是通過糖來上⾊的。燒鴨⽪⽔沒有固定的做法， 不同的師傅的脆⽪⽔成分和組成分量都有些許不⼀樣，但是上⾊的原理和思路 都是⼀樣的。為了給脆⽪燒鴨上⾊，傳統的是師傅使⽤糖上⾊的原理，⽽部分 師傅也使⽤⾊素的，特別是凍鴨或者光鴨⽪受損的情況下。如果你到過市場購 買燒鴨熟⾷，你就會發現部分燒鴨顏⾊特別紅艷，⼤多是加⼊了⾊素的緣故。 講完主要配料⿆芽糖，我們繼續來分析⽩醋和⼤紅浙醋（價格⽐⽩醋貴），醋 的沸點低，⼤概在60度左右，所以加了醋的⽪⽔容易受⽕，也就是如果燒鴨脆 ⽪⽔中醋的量過多，燒鴨容易上⾊，但是也容易受⽕且容易焦化，進⽽影響⽪ 脆的效果。所以，很多時候你就需要⾯對⼀個艱難的抉擇：是多加點⽩醋讓燒 鴨⽪更脆點，還是適當的加⼊清⽔⽽使得顏⾊更紅亮⾦⿈且不容易燒焦呢？天 下沒有兩全其美的事情，往往都是顧此失彼的。另外，醋可以起到花⽪的作 ⽤，它能使得鴨⽪膨脹增厚，燒制後達到更脆的⽬的，同時醋較容易揮發，促 進⾵乾的作⽤。可以說，脆⽪燒鴨⽪⽔中，醋是相當重要的。 有的師傅也往脆 ⽪⽔中加⼊檸檬，檸檬呈酸性，主要是去除表⽪腥味、增⾹的作⽤，不便宜的 啊，⼀般都不⽤放。除了上⾯的配料，很多⼈的⽪⽔也放⼊少許⽩酒，酒較容 易揮發，能化⽪增脆，同時也助上⾊。

關於這道菜 :

琵琶鸭最早發源於粵菜的發源地順德鳳城，因為烤出來的鴨⼦形狀像樂器琵琶 ⽽得名。 琵琶鴨是廣式燒鴨的⼀種，但因整隻鴨⼦是攤開了烤，因此味道更加 進⼊⾁裡⾯，⾻頭也會烤脆了，⽪更脆，⾁更⾹，有點像烤乳豬。 琵琶鴨 3/3

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陳 ⽪ ⼋ 寶 (葫蘆) 鴨 阿爺廚房

材料 :

⽶鴨 1隻（約兩⽄半) 陳⽪ 2個（1個放在餡，1個放在鴨 ⾯） ⽣薏⽶ 50克 粘⽶ 50克 鮮蓮⼦(去芯) 60克* 栗⼦ 60克* 銀杏 60克* ⽕鴨 60克*

五⾹肥豬腩* 鮮蝦仁 70克* 炸珧柱 20克* 鹹蛋⿈ 3粒* 冬菇 45克* 合桃 50克* ⼩鮑⿂* (加強版) 紗紙 2張 滴珠油 適量

註：以上*的材料，因個⼈⼝味選8項做成「⼋寶」。

做法 :

步驟 ⽶鴨由尾部拆⾻。 步驟 珧柱沾⽣粉，炸脆備⽤。 1

2

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陳⽪⼋寶 ( 葫蘆 ) 鴨

步驟 3 ⽕鴨、冬菇、合桃、栗⼦切粒。 步驟 4 陳⽪1個切絲，鮮蓮⼦去芯，鮮蝦去蝦⽪。［註：如不喜歡⾷陳⽪，陳⽪就 不⽤切絲，整個⽤。］ 步驟 5 粘⽶預先浸30分鐘⾄透⾝。 步驟 6 鹹蛋⿈切開。 步驟 7 拌勻以上材料。燒鑊下油，將上述材料放⼊鑊中，濺酒調味，炒勻作饀 料。 步驟 8 將餡料釀⼊鴨腔內，封肚綁好。［註：餡料只釀鴨腔內六成滿，因之後烹 調時會膨脹。］ 步驟 9 備⼀鍋沸⽔，放⼊鴨汆⽔，去除鴨⾝表⾯油脂。 步驟 10 待涼後，於鴨⾝掃上滴珠油上⾊。 步驟 11 ⽤針於鴨⽪表⾯疏針刺洞。 步驟 12 備⼀鍋熱油．把鴨拉油⾄⽪收緊。 步驟 13 ⽤紗紙將鴨包起，上放薑⽚、蔥條、陳⽪。 步驟 14 鴨腔向上放⼊鑊內蒸約３⼩時，即成。 陳⽪⼋寶 葫蘆)鴨 2/3

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陳⽪⼋寶 ( 葫蘆 ) 鴨

加強版(葫蘆) :

在步驟#1後，⽤鹽、⽣抽、薑、葱、紹酒醃鴨。 在歩驟#8其間，從腹腔內將鴨翅膀抽拉到裡⾯，半餡填⼊，並把鴨頭塞進 去⼀半，⽤廚房繩將⼝扎住，再從翅膀處掐成上⼩下⼤的葫蘆形。細腰部 分⽤廚房繩打成活結，扎住。 在步驟#10，以將1湯匙的⿆芽糖溶於⽩醋、紅醋中，加滴珠油掃上鴨⾝。 歩驟#12，如不拉油，可以熱油淋上鴨⽪⾄柿⿈⾊。 在歩驟#13，加上湯。 在歩驟#14，取出後揀去蔥、姜、陳⽪。湯汁（如有鮑汁可加⼊）潷⼊鍋 內，煮沸勾⼊流⽔芡，下⼊明油，起鍋澆在鴨⾝上即成。

關於這道菜 :

「⼋寶葫蘆鴨」是⼀道清宮廷的御膳，據乾隆三⼗年正⽉乾隆南巡時的記 載，"糯⽶⼋寶鴨”是當時南京地區(由南京⽼正興繼承)和蘇州地區最著名的傳統 名菜。江蘇是此菜的發源地，後來在流傳於演變過程中江蘇菜、魯菜、川菜 等。此菜的重點是以整鴨脱⾻技法去鴨⾻，要保持鴨⽪不破。在鴨腹內釀⼊⼋ 種餡料，精⼯製成葫蘆形。鴨⾁鮮嫩，餡⼼餈糯疏散，滋味鹹鮮⾹醇。 「⼋寶葫蘆鴨」與上海佳餚的「⼋寶鴨」幾乎雷同。相傳林則徐任江蘇按察使 時，下令江蘇全⾯禁鴉⽚煙。有⼀次他微服出巡，留意到⼀艘遊船有⼀縷縷的 輕煙飄起來，⼗分古怪，便上船試探船家，說：「船家，前艙那東⻄很⾹，我 何時才可過過癮呢？」，船家便捧出鴉⽚煙。林則徐臉⾊當堂⼀沉，指著桌⾯ 的⼀道沒⾻菜問是什麼，船家回答那是蘇州船菜「出⾻⼋寶鴨」，林則徐便回 應：「哼！你連「⾻」（「⾻」與「國」讀⾳相似）也賣了！有像你這樣的 ⼈，國家怎可富強起來？」，船家才認出眼前的⼈就是下令江蘇全⾯禁菸的林 則徐，此事傳遍蘇州，也有⼈將這件事編成歌謠，⽽那道⼋寶鴨，亦因為林則 徐⽽聲名⼤揚，成為蘇州名菜。 陳⽪⼋寶 葫蘆)鴨 3/3

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懶⼈紅燒脆 ⽪乳鴿

材料 :

滷⽔乳鴿 隻 2

脆⽪⽔ :

⿆芽糖 份 醋份 ⼤紅浙醋 份 檸檬 ⽚ 中國⽩酒或玫瑰露酒 份 2

5

1

2

1/8

做法 : . .

.

在燒味舖買兩隻滷⽔乳鴿。 加熱⾄⿆芽糖溶掉，攪勻脆⽪⽔，塗在乳鴿的表⾯，吊在通⾵處吹 ⼩ 時。 ⾵乾後⼊六成熱油淋炸上⾊即成。 3-4

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梅菜扣⾁

原材料 :

1,000g 五花⾁ 20g 梅菜乾

調味料 :

. 3個蔥⽩頭，1塊薑⽚，1tsp料酒，果⽪，⼋⾓。 . 1 tsp料酒，1tsp⽩糖，1tsp⽼抽，取⼩碗全部調均。 . 取⼩碗調均勻以下全部調味料: 2 tbsp⾖豉

半磚南乳 2tbsp 柱侯醬 2 tbsp 蒜蓉 2 tbsp⽩糖 1 tbsp⽣抽 1 tsp料酒 1/8 tsp 姜粉或 1/4 姜汁

梅菜扣⾁ 1/4

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做法 :

步驟 梅菜乾⽤溫⽔泡10-15分鐘。 步驟 放五花⾁⾶⽔，要全熟，時間會⻑⼀些(約30分鐘）。 步驟 煲滾⽔放下調料 #1 燜30分鐘。 步驟 將五花⾁撈出，⽤豬插在豬⽪上扎針，兩邊及底拮窿。再在五花⾁幾⾯都 均勻抹上⽼抽（或⽤滴珠油，但不要太多，否則會苦），使⾁上⾊。 步驟 在鍋⾥倒⼊油，五花⾁⽪向下放⼊鍋中中⾼⽕⼩炸後，將五花⾁取出稍放 涼。「或⽤冷⽔沖涼」。 步驟 ⽤⼀平底鍋，倒⼊少許油，倒⼊泡過的梅菜乾、調料 #2 煸炒⼀會，取出 裝盤待⽤。 步驟 ⽤廚房紙將五花⾁去掉多餘油，然後切薄⽚每⽚約⻑8cm、寬4cm、厚 0.5cm。 步驟 取⼀個圓碗，在圓碗上均勻塗上⼀層調料 #3，以使鋪上的⾁塊更上⾊。 步驟 在圓碗⾥，將1/3的梅乾菜盛在碗中墊底，將切好的五花⾁塊整⿑鋪在梅乾 菜上形成⾵⾞形狀，每鋪⼀層⾁塊，就塗⼀層調料 #3，⼀定要均勻塗上， 這樣蒸出來的⾁才更有味道，以此類推，約鋪上三層⾁塊。 1

2

3

4

5

6

7

8

9

梅菜扣⾁ 2/4

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梅菜扣⾁

步驟 10 最後再在碗周邊再鋪上⼀圈梅乾菜，再將余下的調料 #3 倒在最外層⾁塊 和梅菜乾上。「有放⼤蒜和⼋⾓」。 步驟 11 ⼤鍋⾥放⽔，將碗⾝1/3浸在⽔⾥，⼤⽕轉中⽕，蒸50-60分鐘，直⾄⾁軟 爛⼜不爛，即可。或隔⽔蒸熟，時間要稍久⼀點。 步驟 12 蒸好然後取汁出來，直接往碗⾥再澆上，再取汁出來，這樣做⼀次，更⼊ 味。 步驟 13 取汁後，將⾁復扣在⼤盤⼦⼦中，將梅菜乾在⾁周圍擺上⼀圈。 步驟 14 再將原汁直接澆在⾁上，或倒到鍋⾥再澆滾加點⽣粉⽔，勾芡淋在⾁上。 ⼩訣竅： * 五花⾁要選瘦⾁部分與肥⾁部分成 2：1 ⽐例的，更好吃。 * 五花⾁的薄⽚每⽚約⻑8cm、寬4cm、厚0.5cm，不能太厚。 * 如果喜歡更咸點的，調料 #3 可以再加點鹽。 * 鋪⾁時，⼀定要每⼀層都均勻塗上調料 #3，讓每⼀層⾁都能⼊味。 * 步驟#12的取汁澆上，再取汁是為了更⼊味。 * 蒸⾁時要蓋緊鍋蓋，爛熟程度要及時判斷。

關於這道菜 :

梅菜扣⾁，漢族傳統名菜，屬客家菜 。梅菜扣⾁具體起源時間已無可考證。梅 菜是廣東客家特產，歷史悠久，聞名中外，是嶺南三⼤名菜之⼀，為嶺南著名 傳統特產，歷史上作為宮廷⾷品⽽被稱為“惠州貢菜”。 梅菜扣⾁ 3/4

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梅菜扣⾁

但關於梅菜的傳說⼀直流傳⾄今。明末農⺠起義，兵荒⾺亂，⼤批中原⼈為避 戰亂紛紛舉家南遷。中原⼈南遷後，⽣活貧寒，很多⼈從事體⼒活，勞動強度 ⼤。平時⼀般很少葷⾷，⽽肥膩⼀點的⾷品能有效充飢。他們吃的菜，⼝味偏 鹹，⽤的醬料較為簡單，⼀般僅⽤⽣蔥熟蒜、⾹菜調味。 客家⼈將五花⾁加上 配料進⾏製作，再將⾁墊在梅菜乾上蒸煮，製作了⼀道⾊澤油潤、⾹氣濃郁的 美味佳肴。時過境遷，這種菜餚逐漸名揚四海，就是我們時常品嘗到的 梅菜扣 ⾁。 “

”

梅菜扣⾁ 4/4

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蘿蔔炆五花腩⾁

材料 :

⽩蘿蔔 1個 五花腩 半⽄ 薑 4⽚

蒜頭 2粒 乾蔥 2粒 冰糖 1粒

做法 :

. 五花腩⾶⽔去除腥味及雜質。 . 五花腩切成⿇雀⼤⼩，蘿蔔滾⼑跟五花腩切成⼤⼩相約，薑、蒜頭、乾蔥

切⽚備⽤。 . 燒紅鑊， 落油慢⽕炒溶冰糖，再加⼊薑、蒜頭和乾葱，加⼊豬⾁炒⾄微微 ⾦⿈⾊。 . 再加⼊⽩蘿蔔炒勻。 . 再加⼊⽔，⽔量要蓋過所有材料。 . ⼤⽕煲滾後下⽼抽調⾊， ⽣抽, 糖調味， 蓋上鑊蓋。 . 轉中⽕炆30-45分鐘後不要開蓋， 熄⽕，讓豬⾁焗30分鐘。 . 再開⽕， 如有必要，再炆30分鐘，再熄⽕焗30分鐘，如有必要可再調⾊和 味即成。

貼⼠ :

炆豬⾁不需要很多時間, ⼤概個多鐘便可。⽤中⽕炆30-45分鐘便要熄⽕焗半⼩ 時, 再開⽕炆半⼩時, ⼜焗半⼩時, 這樣便會⼊⼝溶化。 蘿蔔炆五花腩⾁ 1/1

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花膠鮑汁炆冬菇、 五花腩

材料 :

花膠 五花腩 半⽄ 薑 4⽚

蒜頭 2粒 乾蔥 2粒 冰糖 1粒 浸泡好的冬菇 6隻

做法 :

. 五花腩⾶⽔去除腥味及雜質。 . 五花腩切成⿇雀⼤⼩，花膠跟五花腩切成⼤⼩相約，薑、蒜頭、乾蔥切⽚

備⽤。 . 燒紅鑊， 落油慢⽕炒溶冰糖，再加⼊薑、蒜頭和乾葱，加⼊豬⾁炒⾄微微 ⾦⿈⾊，再加⼊浸泡好的冬菇。 . 加⼊以前做「紅燒鮑⿂」剩下的鮑汁炒勻。 . 再加⼊⽔，⽔量要蓋過所有材料，⼤⽕煲滾後蓋上鑊蓋，轉中⽕炆30-45 分鐘後，再加⼊處理好的花膠炒勻，炒勻，再蓋上鑊蓋，不要開蓋， 熄 ⽕。豬⾁、花膠、冬菇焗30分鐘。 . 再開⽕， 如有必要，再炆20-30分鐘，再熄⽕焗30分鐘，如有必要可再下 ⽼抽、 ⽣抽、糖調⾊調味調⾊，即成。 Dinner - Asian -

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⾹橙排⾻

材料 :

⼀字⾻ 400g 鮮橙 1個

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醃料 ： 鹽 1/4 tsp 糖 1/2 tsp 雞粉 1/2 tsp 薑汁 2 tsp ⿇油 少許 ⽣粉 1 tbsp

⾹橙排⾻ 1/2

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調味料 ： 君度⽩蘭地 1 tbsp 橙汁 1/4 cup ⽣粉 1 tsp ⽩醋 1 tsp 糖 2 tsp 雞粉 1/2 tsp

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⾹橙排⾻

做法 :

排⾻切件約4cm⻑。 ⽤醃料醃排⾻約1⼩時。 將花⽣油兩杯燒熱，炸排⾻1分鐘，離⽕，排⾻在熱油中浸3分鐘，然後撈 起排⾻。 . 再燒紅鑊，下油⼀湯匙，落調味料下鑊，燒滾。 . 下排⾻，猛⽕及炒幾下，上碟。 . . .

關於這道菜 :

⽔果⼊菜，開胃下飯，以⽔果為原料⼊菜也早就不稀奇了，諸如粵菜傳統菜品 中的咕嚕⾁、檸檬雞等都是將⽔果與⾁類⼀起烹製。 ⽔果與⾁類⼀起烹飪，既 多了⼀份清新的果⾹，⼜減少了甜膩之感，聞起來芳⾹誘⼈，吃起來酸甜爽 ⼝。 ⽔果菜中的經典菜品 - ⾹橙排⾻，是以⾹橙和排⾻為主料烹製⽽成的⼀道 菜品，味道類似於糖醋排⾻，但⽐糖醋排⾻多了些果⾹。 橙⼦的加⼊讓這道純 ⾁菜⼀轉⾝變成了“⼩清新”，⾁⾹與橙⾹交匯在⾆尖，讓⼈⼀不⼩⼼就忍不住 多吃了幾塊。

⾹橙排⾻ 2/2

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特式清湯蘿蔔 ⽜腩 材料 :

⽜坑腩 1.5⽄ ⽜筒⾻ 數節 ⽜⾁碎 0.5⽄ 蘿蔔 1⼤個 蘿蔔 1⼩個 （⽜⾻⽜⾁湯底⽤）

Brine

⾹料 :

. 28g coriander seeds . 28g black peppercorns . 15g mustard seeds . 15g dill seeds . 15 g star anise . 3 g mace . 3 g clove . 3 g chilli akes . 100 g salt . 47g brown sugar . 2 litre water Dinner - Asian -

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特式清湯蘿蔔⽜腩

⾹料 :

. 33g coriander seeds . 28g black peppercorns . 19g mustard seeds . 19g dill seeds . 3 g mace . 3 g clove . 3 g chilli akes . 47g brown sugar

中式⽜腩⾹料 : . . . . . .

陳⽪ 2⽚ ⼋⾓ 3粒 ⽩芷 半⽚ ⾹葉 1⽚ 草果 1粒 薑 6⽚

其他配料 :

⽩糖 4 tsp (去掉蘿蔔苦味） 蔥花 (最後加在餸上裝飾） 鹽少許調味 ⽜⾻⽜⾁ concentrate 調量

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特式清湯蘿蔔⽜腩

做法 :

蘿蔔處理： . 蘿蔔削⽪（不是蘿蔔季節時要削⽪深⼀點，確保去掉筋），以滾⼑法切 段，⼤⼩要均勻。 . 在鑊煮滾⽔，下⽩糖將蘿蔔氽⽔⼤概10分鐘（如果是蘿蔔季節就不⽤下⽩ 糖，甚⾄不⽤氽⽔），取出蘿蔔清洗。 醃製⽜腩：

. Grind brine spices #1-8 and put them in a freezer bag with water, salt and brown sugar (#9-11), and beef brisket. . Place #1 above in refrigerator for 10 days. Turn bag once a day to give a good stir to maintain consistent salinity.

Rub beef: . After 10 days, take out brisket from freezer bag and 冷⽔下鑊，將 ⽜腩氽⽔⼤概20分鐘，把⽜腩煮熟，取出⽜腩清洗乾淨，要清洗兩三次，

確保去掉所有⾎污、⽑髮、泥沙。

. Pat dry brisket with a towel. . Grind rub beef ingredients. . Massage rub hard #3 above evenly into the brisket to really want those spices up in the meat. . Set aside in the refrigerator. (#2 - 5 above can be skipped for Chinese style briskets).

煮⽜⾻⽜⾁湯底： . ⽤ beef stock做法 （see "Soup" section - “Classic French Meat Stock & Consommé")，加多⼀個⼩蘿蔔，做成⽜⾻⽜⾁stock。 . Add ⽜⾻⽜⾁concentrate if taste is not strong enough.

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特式清湯蘿蔔⽜腩

Sous vide ⽜腩 , 蘿蔔:

. Heat water to 70 °C. in a deep sauce pan. . Place spices-rubbed brisket together with ⽜⾻⽜⾁湯底 （including 中式⽜腩⾹料) inside a sous vide bag, vacuum-seal, and transfer to the water. . Wrap the entire thing with tin foil to prevent evaporation.

Monitor the water level now and then to make sure the meat stays submerged. . Cook for 60 hours. Store, sealed, in the fridge until you’re ready to serve. . 8 hours before the end of sous vide, take out brisket and sieve out all spices. . Return brisket and clear beef stock to sous vide bag. Add 蘿蔔to sous vide till both brisket and 蘿蔔 are soft.

準備上菜:

. Sous vide 後，撇去⽔⾯的油脂。 . 取出蘿蔔盛放⼤碗底，取出⽜腩攤涼後切段，放在蘿蔔上。如不是當時上

枱，可等清湯做好後⼀⿑放回雪櫃，待後才切⽜腩番熱。 . 如⽜湯太多，可加熱以⼩⽕煲掉⼀些⽔份，最後下鹽調味。 . 將⽜湯以做consommé 的⽅法做成清湯 （see “Classic French Meat Stock & Consommé - Duck Consommé Instruction")。 上菜: . 可加⼩許⽣抽增鮮味 . 最後灑上蔥花上菜 (如果未能⽴即上菜，可將⼀碗蘿蔔⽜腩放⼊蒸爐加熱8 分鐘才灑上葱花上菜）。 Dinner - Asian -

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特式清湯蘿蔔⽜腩

關於這道菜 :

清湯⽜腩是⼀道美味可⼝的名餚，屬於粵菜系。⽜腩⼀向被視為平⺠化的美 ⾷，能得到廣⼤⾷家的好感。説到⽜腩的燜制，就有多種不同的做法。早在⺠ 國初期出現的柱候⽜腩，是由佛⼭⼈羅藻（別字柱候）所創，後來，在廣州的 ⾷肆相繼仿效，越傳越遠遍及省港澳，近百年來，⻑盛不衰。潮州⼈則習慣⽤ 清湯煲⽜腩，以保存原味。以⽜⾻熬湯，再加⽜腩同煲，原湯鮮甜，⽜腩軟 滑。清湯⽜腩起源於⾹港，上⼀世紀九⼗年代開始盛⾏。顧名思義，此菜有清 湯和⽜腩。其實這道菜共有三種材料：名副其實的⽜腩，榜上無名的⽩蘿蔔， 還有名不副實的清湯。四川⼈喜歡吃⽜腱，廣東⼈喜歡吃⽜腩。廣東話稱肚⼦ 為肚腩，⽜腩即是⽜肚⽪。上好⽜腩⾁質鮮紅，周圍有筋膜，煮後軟儒不柴， 養顏美容，是精典粵菜材料。⼤排擋⽜腩即⽜腹部及靠近⽜肋處的鬆軟肌⾁， 以新鮮⿈⽜的⽜腩為好。 ⽅間有很多不同的清湯⽜腩做法，但覺得⼀般都是⽜腩不夠味，⽽⽜腩當煮得 夠軟，切的時候容易切散，如要容易切，⽜腩就不夠軟。這裏的做法，是⽤上 了猶太⼈做 salt beef 的⽅法去醃製⽜腩，加上⽤sous vide去慢煮，確保⽜腩 夠軟，但切起來不會散，⽽且sous vide不⽤看⽕，保證不會乾⽔。

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材料 :

⽜坑腩 2 ⽄ ⽜孖筋 1⽄ 薯仔 2⼤個 洋蔥 1⼤個 紅蔥頭 5-6粒（切碎) 蒜頭 6-7粒（切碎） 蔗糖 1⼤⽚ 柱侯醬 4湯匙 咖喱膽： 咖喱醬 4湯匙 沙茶醬 2湯匙 咖喱粉 1.5湯匙 ⿈姜粉 1.5湯匙

椰漿 1包 ⾹料： 薑⽚ 10 多⽚ ⼋⾓6-7粒 草果4粒 桂⽪2塊 ⾹葉8⽚ ⾹茅 6⽀ 檸檬葉 數⽚ ⽢草6⽚ ⽩+⿊胡椒粒共半兩 陳⽪2個 辣椒 2隻

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做法 :

. ⽩+⿊胡椒粒略拍裂。 . ⽜坑腩和⽜孖筋切⼤件，鑊內注⼊凍⽔，放⼊⽜坑腩和⽜孖筋，數⽚薑、 不要冚蓋，氽⽔⾄⽜坑腩釋出⾎污泡沬，⼤概15分鐘。 . 撈起⽜坑腩，沖洗乾淨，瀝乾⽔分。 . 撇除⽔⾯的⾎污泡沫，加⼊蔗糖、兩、陳⽪、胡椒粒，3粒⼋⾓、1⽀桂 ⽪、所有草果、⾹葉4⽚、所有⽢草、辣椒、⼀半⾹茅、⼀半檸檬葉再燒開

⽔。 . 燒熱鑊下油，將餘下的薑⽚泡油，下柱侯醬炒⾹後，下⽜腩+⽜孖筋兜勻。 . 放步驟#5⼊步驟#4，⽤中⽕燘約1⼩時，測試⽜腩是否已半腍。 . 如已半腍，將⽜腩+⽜孖筋取出，將炆⽜腩的湯汁，隔去⾹料備⽤。 . 拎起油鑊，炒⾹洋蔥、紅蔥頭和蒜頭，落餘下的⾹茅、檸檬葉、⼋⾓、⾹ 葉，再下咖喱膽和⽜腩+⽜孖筋炒⾹，下步驟#7湯汁，加⼊薯仔，轉為中 慢⽕燜多30-40分鐘。 . 炆腍後，下椰漿，加鹽調味，如想咖喱汁更濃，可加少許花奶。

關於這道菜 :

咖哩⽜腩是⼀種咖哩菜式，流⾏於⾹港，把印度的咖哩與中國廣東的⽜腩結合 起來，是⼀道中印合璧的混合菜，⽽其起源與⾹港的殖⺠地歷史有關。⾹港在 1841 年被割讓予英國後，不久英國⼈就在⾹港建⽴維持治安的警隊，因為印度 早已成為英國的殖⺠地，所以不少印度⼈不但為英軍服務，還跟隨英國⼈來到 ⾹港，在英國⼈的統籌下在駐港英軍服役或是當⾹港警察，⽽這些印度⼈來到 ⾹港⼯作，也把咖哩⾹料及烹調⽅法帶到⾹港。

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港式咖喱⽜腩

英國統治⾹港後，⾹港⼈逐漸採納⻄⽅的飲⾷⽂化⽽把⽜⾁⼊饌。因為⾹港⼈ 認為⽜腩最能突顯⽜⾁的味道，所以⾹港⼈特別喜歡吃炆⽜腩。由於製作咖哩 的⾹料隨著印度⼈在⾹港定居⽽容易取得，於是⾹港⼈使⽤咖哩⾹料來炆⽜ 腩，咖哩的⾹辣與⽜腩的濃郁配合起來的美味，深得⾷客喜愛，所以咖哩⽜腩 便在⾹港流⾏起來，更因為其出現反映⾹港的歷史背景，⽽成為具有⾹港特⾊ 的菜餚。 現今，咖哩⽜腩是⾹港茶餐廳及港式快餐的常⾒菜式，在午餐及晚餐時段皆有 供應。咖哩⽜腩通常與⽩飯⼀起進⾷，如果兩者以同⼀碟上菜，便成為咖哩⽜ 腩飯。另外，⾹港還有⼀種稱為咖哩⽜腩煲或咖哩⽜腩鍋的煲仔菜。

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柱侯⽜坑腩 [

阿爺廚房]

材料 :

⽜坑腩 2 ⽄ ⽩蘿蔔 1 條 冰糖 3 兩 柱侯醬 3 湯匙 薑⽚ 10 多⽚

做法 :

⾹料： ⼋⾓6-7粒 草果4粒 桂⽪2塊 ⾹葉8⽚

⽢草6⽚ ⽩胡椒粒半兩 陳⽪2個

. ⽩蘿蔔去⽪，滾⼑切塊，蒸20分鐘後備⽤。 . ⽩胡椒粒略拍裂。 . ⽜坑腩切⼤件，鑊內注⼊凍⽔，放⼊⽜坑腩、數⽚薑、冰糖1/4兩、半個陳

⽪、少許⽩胡椒粒，不要冚蓋，氽⽔⾄⽜坑腩釋出⾎污泡沬。 . 撈起⽜坑腩，沖洗乾淨，瀝乾⽔分。 . 燒熱鑊下油，將餘下的薑⽚泡油。 . 砂鍋內注⼊⽔，放⼊已泡油薑⽚、⾹料和冰糖，煮⾄冰糖溶化後放⼊⽜ 腩，⽤中⽕燘約1⼩時，測試⽜腩是否已腍。 . 如已腍，下柱侯醬，轉為中慢⽕燜⽚刻。 . 放⼊⽩蘿蔔，燘約20分鐘⾄⽩蘿蔔腍⾝即成。 柱侯⽜坑腩 1/2

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柱侯⽜坑腩

關於這道菜 :

柱侯醬是⼀種佛⼭特產醬料，⽤⿈⾖、鹽、糖、芝⿇和⽣抽等製成的。始創⼈ 是清朝佛⼭祖廟附近三元⾥開⾷店的廚師梁柱侯，他以秘製醬汁炆⽜腩、⽜ 雜。被佛⼭的三品樓聘為廚師後繼續研究出適合炆雞、⽜腩、⽜雜的醬汁，佛 ⼭⼈稱之為柱侯醬。

柱侯⽜坑腩 2/2

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燒排⾻

材料 :

排⾻仔 900g

醃料 (不要有⽔) :

玫瑰露酒 2tbsp 芫荽 2條（切段，留芫荽頭） 蔥 2條（切段） 乾蔥蓉 3粒 蒜蓉 2tbsp 姜蓉 1tbsp 海鮮醬 3tbsp

柱侯醬 2tbsp 芝⿇醬 1tbsp ⽣抽 3tbsp 蠔油 1tbsp 鹽 1tbsp 橄榄油 少許

其他 :

蜜糖 2tbsp + 1tbsp 橄榄油

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燒排⾻

做法 :

. 如⽤凍⾁，先將排⾻（原塊）解凍，再放⼊淡鹽⽔10分鐘去掉⾎⽔，洗乾

淨，抹乾⽔份。 . 加⼊所有醃料，擦⼊排⾻⼊味，醃最少6⼩時，最好過夜。 . 焗爐先以160°C預熱，再加 1-2 tsp 玫瑰露⼊排⾻。 . ⽤兩層錫紙包住排⾻（⾁向上）放⼊焗爐以160°C焗2⼩時。 . 拆開錫紙反轉排⾻，塗上蜜糖，以250°C焗3-5分鐘。 . 反轉排⾻⾁向上，塗上蜜糖，以250°C焗3-5分鐘。 . 靜⽌5分鐘，切件，上菜。 註： [1] 步驟5和6可⽤⽕槍代替，會更有炭燒的感覺。 [2] 可以⽤⻄式的醃料做出不同⼝味的燒排⾻。

關於這道菜 :

燒味是中國粵菜中的⼀種燒烤⾷品，種類有20多個品種，其中特別出名的有叉 燒、燒⾁、燒乳豬、燒鵝、燒鴨、和這這道菜「燒排⾻」等。燒排⾻⼀般是指 豬⾻粘上各種⾹⾟料和調料後烤制⽽成的熟⾷，是粵菜系列之⼀，尤以廣州花 都區的燒排⾻較為出名。 燒味有時被稱為燒臘，但兩者其實有別。⾹港的「燒臘」店，除售賣燒味外， 秋冬兩季也會兼售臘味。但廣東與港澳地區之外的地⽅多半沒有特別區分兩 者。 在廣東及⾹港地區，燒味製品常與滷⽔製品同店銷售，後者稱為滷味。

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蝦仁炒滑蛋 材料 :

急凍細蝦仁 4両 雞蛋5 隻 蔥粒

做法 :

. 海蝦去頭，去榖，去腸，清洗乾淨，放⼊⼤碗中，加少許鹽，醃製10分 鐘，然後拿去沖⽔10分鐘。 . 將蝦仁撈起，放⼊冰箱中雪藏30分鐘。 . 將雞蛋打發成蛋漿，加⼊鹽和胡椒粉來調味，另外加上⼀兩湯羹⽣粉⽔。 . ⽤少許蒜⽶起鑊，爆⾹，放⼊醃製過的蝦仁，已⼤⽕翻炒，炒到蝦仁開始

變⾊就撈起，放⼊調料味的蛋漿中，拌均勻。 . ⽤⽣油起鑊，油鑊燒熱後，調⾄中⼩⽕，倒⼊混合了的蝦仁的蛋漿，以中 ⽕慢慢翻炒，要不停地慢慢將蛋漿翻動，令到蛋漿平均受熱製成滑蛋。再 炒⾄快完成的時候，加⼊蔥粒，熄⽕，上碟。

關於這道菜 :

滑蛋蝦仁是粵菜中簡單經典的名菜。材料和調料都很家常，是家庭⾥都常備 的。 蝦仁炒滑蛋 1/1

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⽕腿奶油津⽩ 材料 :

津⽩ 1棵 雞湯 500 ml 奶油 2 tbsp 瑤柱粉、⼤地⿂粉 各1 tsp 宣威⽕腿

做法 :

. 紹菜洗淨切件備⽤。宣威⽕腿略洗，蒸30分鐘備⽤。 . 鍋⼦放⼊上湯、清⽔、瑤柱粉、⼤地⿂粉、薑⽚及宣威⽕腿粒煮滾，放⼊ 紹菜煮15分鐘。 . 將紹菜夾起上碟，放上宣威⽕腿⽚。 . 將煮菜的上湯加⼊奶油、⽣粉⽔埋茨，淋上菜上。 . 放⼊蒸爐蒸8分鐘，或隔⽔蒸5分鐘，即成！

關於這道菜 :

⽕腿⽩菜是浙江省傳統的地⽅名菜，屬於浙菜系。⾊澤鮮艷，嫩軟鮮⾹。⽕腿 往往取材於⾦華特產，但這裏的做法是⽤上宣威⽕腿，⾁質⽐較軟，⽐較⽢ ⾹，⽽不會太鹹。 ⽕腿奶油津⽩ 1/1

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煲仔飯

做法 :

步驟 煮飯前，需將⽶洗淨，之後⽤清⽔浸過⾯，約浸30分鐘即可。 步驟 浸好的⽶⽤篩瀝乾⽔分，確保之後下的⽶⽔⽐例更為準確；煲仔飯的⿈⾦ ⽐例是 1：1。 步驟 之後⽤受熱均勻的⽡煲或瓷煲來烹調，做法是先將⽔注⼊煲中，煮滾後才 下⽩⽶。 步驟 ⽔滾時開蓋轉中⽕，再⽤筷⼦攪拌⼀下，看⾒⽔和飯粒處於相同⽔平狀 態，⽔分收乾，便可將配料如臘味、雞⾁等鋪在飯⾯，將臘味按⼊飯粒 中，飯粒就會較有臘味的⾹味。冚蓋時⽤濕⽑⼱圍着⽡煲蓋邊，讓整煲飯 存氣，30秒後轉細⽕再煲約20分鐘。 步驟 如想有飯焦效果，可在煮⾄20分鐘後，將⽕調⾄最⼤，將煲仔打斜燒四 邊，每邊約10秒，最後放正煲仔燒多10秒即可。 1

2

3

4

5

煲仔飯 1/2

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煲仔飯

步驟 6 豉油是煲仔飯提鮮增⾹的關鍵。以4⼈份的煲仔飯為例，需準備3粒乾葱、 3湯匙⽼抽及1湯匙蒸⿂豉油。先將乾葱炸⾹，之後加少許⽔煮出⾹味，便 可放⼊⽼抽及蒸⿂豉油拌勻成煲仔飯豉油，淋在新鮮出爐的煲仔飯⾯，冚 蓋焗2分鐘即成⾹噴噴美饌。

煲仔飯配料 :

⾄於煲仔飯的配料，宜挑選⼀些油脂較重，如臘腸、臘⾁、連⽪雞塊或半 肥瘦排⾻等。 臘味先汆⽔，以洗去污物。先將臘⾁蒸20分鐘才拿去煲飯，⼊⼝不會太乾 ⾝，⾁質會較腍軟。臘⾁蒸過後會滲出很多油分，可以⽤臘⾁油混合⽼抽 做煲仔飯豉油。另外，不想油鴨髀過鹹或過硬，可以⽤熱⽔滾⼀下，加⼊ 糖和少許玫瑰露煮15分鐘，熄⽕後浸15分鐘，以辟除臘鴨的異味，糖分則 中和臘鴨過鹹的味道。 如⽤其他材料（例如雞或排⾻）來代替臘味，就要先將這些材料炒⾹，炒 ⾄半熟，因為這些材料會出⽔和⽐較難在飯⾯煮熟。

關於這道菜 :

廣東地區的鍋飯稱為煲仔飯，⼜有砂鍋飯、⽡鍋飯等名稱。過去通常在冬季⾷ ⽤，現在⼀年四季⼈們均可享⽤到。 通常廚師⽤炭爐把砂鍋內的飯先煮熟，再放上⾷材⽤炭⽕慢慢蒸熟。但現在⼤ 多數⾷肆均改⽤煤氣爐蒸熟煲仔飯，或先把飯⽤煤氣爐煮熟，客⼈叫菜時再把 ⾷材放在炭爐上蒸熟，以節省時間。 這裏的菜譜做法是即煮即⾷。⾹港過去只 在⼤牌檔提供煲仔飯，如廟街。但現在茶餐廳、酒樓和港式快餐店均可⾒到。 常⽤甜醬油作調味，也可以再加少許豬油，當煲仔飯熟後，開蓋把甜醬油倒在 飯⾯上。 煲仔飯 2/2

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糟溜⿂⽚ 材料 :

主料 ⿈花⿂ 800g 配料 雞蛋⽩半隻 ⽊⽿三隻 調味料 ⾹糟酒 ( 紹興酒 2 tsp + 酒糟 2 tsp + 糖 1.5 tbsp + 桂花 2 tsp 浸泡然後過 濾) 鹽 1 tsp 上湯 250g :

:

:

做法 :

. ⿈花⿂起⾁，斜⼑⽚成6⼤⽚。 . ⽤蛋⽩，1/2 tbsp⽣粉，撈勻⿈花⿂⾁。 . ⽊⽿浸透，切四厘⽶⽅塊。 . 燒猛鑊，下花⽣油兩杯，30秒後，下⿂⽚炸20秒，撈起，瀝油，備⽤。 . 燒紅鑊，下花⽣油⼀湯匙，加調味料，下⿂⽚，隨下⽊⽿。 . ⽣粉1湯匙⽤1湯匙清⽔調勻注⼊，⼀邊⽤殻興推獻汁調勻，上碟。

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糟溜⿂⽚

關於這道菜 :

糟溜⿂⽚是⼀道⼭東地⽅名菜，屬於魯菜。此菜⾁質滑嫩，鮮中帶甜，糟⾹四 溢。⿈酒以糯⽶等穀物為原料，最終的壓榨環節分離出酒液，會有殘餘的糧⾷ 渣滓，叫做⾹糟或酒糟。將酒糟與紹興⿈酒兌在⼀起，再加糖醃桂花、⽩糖、 鹽，浸泡⼀段時間，然後⽤紗布過濾，便能製成⾹糟酒，也叫糟⿄，⾹糟酒可 以⽤於醃製葷素滷味，不過最妙的做法乃是「糟溜」，即炒熱菜。 ⾹糟酒烹製出的⿂⽚，⾹郁鮮嫩，味美無⽐。 傳統的糟熘⿂⽚應該是⿈⿂，近 年來⿈⿂奇缺，於是各種⿂都被⽤來作糟溜，檔次⾼的是鯽⿂，差⼀點的⽤鱸 ⿂、⻘⿂。⽤⿊⿂，取其⾁細嫩⽽⾊⽩，⿂⾁不易碎散。近年來市場上有歐洲 來的銀鱈⿂，質感奇佳，⿂體很⼤，⿂刺少，⾁⾊潔⽩，⿂⾁細嫩，尤其是富 含脂肪，⼝感很肥。

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薑葱煀鯉⿂

材料 :

鯉⿂ 1條 薑 100克(切⽚) 蔥 100克(結) 蒜 適量 陳⽪ ⼀⽚ ⿂上湯 1碗

調味料 : 鹽 1茶匙 糖 1茶匙 紹興酒 2湯匙 ⽼抽 1湯匙 蠔油 2茶匙 ⾹油 ⼩許 胡椒粉 少許

做法 :

步驟 將⿂洗淨晾乾⽔分，以鹽略醃。 步驟 把姜去⽪，⽤⼑拍碎切⽚，把蒜拍扁，葱切段，陈⽪切丝。 步驟 以中⽕燒熱油鑊，放⼊⿂煎⾄兩⾯⾦⿈⾊取出。 1

2

3

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步驟 4 先將薑⽚下油鑊爆⾹，然後加⼊蔥和陳⽪，及灒⼊紹酒，加⼊鯉⿂春、 糖、⿂上湯煮勻。 步驟 5 放⼊鯉⿂後加滾⽔，加蓋以⼩⽕燜約8分鐘⾄熟，再加⼊⽼抽，加蓋煮⽚ 刻。取出放在碟中。 步驟 6 鍋內原料撒上胡椒粉，加⼊蠔油調勻成芡，最後淋在⿂上即成。

關於這道菜 :

「春鯿秋鯉夏三鯠」，進⼊秋天，便是吃肥美鯉⿂的季節，⽽秋天的鯉⿂，營 養價值最⾼。鯉⿂是我國最常⾒的淡⽔⿂之⼀。由於鯉⿂的適應⼒很強，能耐 嚴寒，對⽔質的要求不⾼，所以中國南北各地都有鯉⿂供應，⽽且都有吃鯉⿂ 的習慣。部份廣東⼈對吃鯉⿂卻有些偏⾒，有些是因為宗教原因，有些是認為 鯉⿂性熱毒是發物，但北⽅⼈卻認為吃鯉⿂是有益健康。 其實廣東⼈也愛吃鯉 ⿂，特別的是秋冬季節鯉⿂肥美的時候，⼀味薑葱煀鯉⿂，是廣東省傳統的⼀ 道名菜，流⾏了幾⼗年，現在列⼊了懷舊菜。廣東⼈吃鯉⿂不去鱗，這是很聰 明的做法，因為鯉⿂的鱗柔軟⽽帶油脂，味道⽢⾹，鯉⿂鱗還有散⾎⽌⾎和治 痔漏的功效。 鯉⿂，英⽂是Carp，也⽣⻑在美洲和歐洲，美國⼈不喜歡吃鯉⿂。德國的傳統 聖誕⼤餐，吃的是烤豬、烤鵝、烤鴨和德國⾹腸，但還會包括⼀條焗鯉⿂；據 說這是中世紀遺留下來的⾵俗，因為鯉⿂的⿂鱗形狀很像硬幣，德國⼈吃完鯉 ⿂，會放⼀⽚⿂鱗在錢包裏，他們相信這樣會帶來財運。

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上湯清燉蟹粉獅⼦頭

材料 :

五花腩 600g (1⽄) 肥豬膏 150g ⿆⽪(揸碎) 適量(⼤概100g) 雞蛋 1只 蟹粉 170g 津⽩ 1 棵 ⽩菜仔 半⽄

上湯: 昆布 半塊 鰹⿂粉 適量 蝦粉 適量 雞粉 ⼩許 鹽 ⼩許 胡椒粉 適量 紹酒 ⼩許

做法 :

步驟 五花腩和肥豬膏洗乾淨，五花腩去⽪。 步驟 把五花腩、肥豬膏放⼊冰箱雪硬⾝，分別以⼿切成不⼤於粟⽶粒的⼩丁。 步驟 將五花腩⼩丁粗剁，肥豬膏⼩丁不⽤剁。 1

2

3

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步驟 4 剁好的五花腩下鹽、胡椒粉、雞粉、雞蛋、薑蔥⽔、澱粉⽔攪拌均勻。薑 蔥⽔和澱粉⽔要慢慢落，攪拌要單⽅向，再要摔打上勁。 步驟 5 攪拌和摔打上勁成團後，靜⽌⼆⼗分鐘。 步驟 6 靜⽌⼆⼗分鐘後，加⼊蟹粉、⿆⽪和之前的肥豬膏⼩丁，攪拌均勻。 步驟 7 接著捏製成⼀個個125克的蟹粉獅⼦頭圓球，放置在碟上備⽤。 步驟 8 燒熱⼀鑊油⾄170°C-180°C。 步驟 9 ⽤⼤勺⼦把獅⼦頭均勻沾上澱粉漿，下油鑊炸⾄⾦⿈外表起殼，取出放在 架上冷卻。 步驟 10 冷卻後放⼊雪櫃備⽤。 步驟 11 在砂鍋放⼊⼀層層的津⽩（先放⽩的），再放下步驟#10的獅⼦頭，在獅⼦ 頭上蓋上津⽩葉，加⼊上湯。 步驟 12 將整鍋獅⼦頭放⼊蒸爐以100°C蒸2⾄兩個半⼩時，然後轉80°C，加上⼩⽩ 菜再蒸多1⾄1個半⼩時。 步驟 13 最後在每個獅⼦頭上放⼩許蟹⿈，再放⼀塊杞⼦作裝飾，起菜。

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上湯清燉蟹粉獅⼦頭

關於這道菜 :

蟹粉獅⼦頭是江蘇揚州地區特⾊傳統名菜，屬於淮揚菜系。⼝感鬆軟，肥⽽不 膩，營養豐富。紅燒，清蒸，膾炙⼈⼝。主要原料是蟹⾁和⽤豬⾁斬成細末做 成的⾁丸，（揚州⼈俗稱「斬⾁」）。斬⾁的做法很多，有清燉，有⽔氽的， 有先油煎後紅燒的，有先油炸後與其他⾷物燴制的，有⽤糯⽶滾蒸的。所謂獅 ⼦頭則是菜餚造型 ⼤⽽圓，誇張⽐⽅為獅⼦頭。 據傳，此菜始於隋朝。當年，隋煬帝楊廣來到揚州，飽覽了揚州葵花崗等名景 之後， 隨即喚來御廚，讓他們以揚州名景為題，做出幾道菜來，終於做出了 「葵花斬⾁」。 到了唐代，⼀天，郇國公⾱陟宴客，府中的名廚也做了揚州的 這道名菜「葵花斬⾁」，賓客們只⾒那⽤巨⼤的⾁圓⼦做成的葵花⼼精美絕 倫，有如雄獅之頭， 勸酒說道「為紀念今⽇盛會，葵花斬⾁不如改為『獅⼦ 頭』。」從此揚州獅⼦頭就流傳鎮江、揚州地區，成為淮揚名菜。 -

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紅燒獅⼦頭

材料 :

五花腩 600g (1⽄) 肥豬膏 150g ⿆⽪(揸碎) 適量(⼤概100g) 雞蛋 1只 津⽩ 1 棵 ⽩菜仔 半⽄

調味料 : 醬油 2⼤匙 ⽶酒 1⼤匙 ⽩胡椒粉 少許 鹽 ⼩許

做法 :

步驟 五花腩和肥豬膏洗乾淨，五花腩去⽪。 步驟 把五花腩、肥豬膏放⼊冰箱雪硬⾝，分別以⼿切成不⼤於粟⽶粒的⼩丁。 步驟 將五花腩⼩丁粗剁，肥豬膏⼩丁不⽤剁。 1

2

3

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紅燒獅⼦頭

步驟 4 剁好的五花腩下鹽、胡椒粉、雞粉、雞蛋、薑蔥⽔、澱粉⽔攪拌均勻。薑 蔥⽔和澱粉⽔要慢慢落，攪拌要單⽅向，再要摔打上勁。 步驟 5 攪拌和摔打上勁成團後，靜⽌⼆⼗分鐘。 步驟 6 靜⽌⼆⼗分鐘後，加⼊⿆⽪和之前的肥豬膏⼩丁，攪拌均勻。 步驟 7 接著捏製成⼀個個125克的蟹粉獅⼦頭圓球，放置在碟上備⽤。 步驟 8 燒熱⼀鑊油⾄170°C-180°C。 步驟 9 ⽤⼤勺⼦把獅⼦頭均勻沾上澱粉漿，下油鑊炸⾄⾦⿈外表起殼，取出放在 架上冷卻。冷卻後放⼊雪櫃備⽤。 步驟 10 在砂鍋放⼊⼀層層的津⽩(放⽩⾊那⼀半)，利⽤鍋中的餘油將⼤⽩菜炒軟。 (如加點蒜頭、⾹菇、⾦鉤蝦來爆炒，味道肯定會更讚)。 步驟 11 將炒好的⼤⽩菜放⼊砂鍋中，續將炸好的獅⼦頭擺在鍋中，每⼀顆獅⼦頭 上⾯再⽤津⽩的葉⼦包住，這樣可防⽌獅⼦頭燉煮的時候破裂。加⼊淹過 獅⼦頭的⾼度的⽔，並淋上1⼤匙醬油及⽩胡椒粉調味。可加⼊泡⽔的⼲⾙ 增加湯頭鮮度。 步驟 12 在砂鍋上鋪上沒炒過的⼤⽩菜(綠⾊那⼀半)，以⼤⽕煮開，然後蓋上鍋蓋轉 ⼩⽕燉煮，燉煮⾄少40分鐘到1個⼩時，煮越久越好吃。 紅燒獅⼦頭 2/3

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紅燒獅⼦頭

關於這道菜 :

獅⼦頭最早創始於隋朝，當時被叫做「四喜丸⼦」或「⼤⾁丸⼦」。 傳說當年 隋煬帝沿著運河南巡到了揚州，對當地萬松⼭、⾦錢墩、象⽛林、葵花崗四地 景觀讚不絕⼝，回宮後就要求御廚以上述四景為題，製作出四道菜餚，分別為 「松⿏鱖⿂」、「⾦錢蝦餅」、「象⽛雞條」和「葵花獻⾁」，在當代是⼤受 歡迎。 直⾄唐朝郇國公在府裡設宴，主廚作了「葵花獻⾁」這道菜，當菜端上來時， ⾒⾁丸作成的葵花⼼圓潤飽滿，形狀有如雄獅⼦的頭⼀樣，郇國公便將其改稱 作「獅⼦頭」，此後獅⼦頭便⾵⾏整個江南地區，成為揚州最有名的傳統名 菜。 直到今⽇，獅⼦頭已成為家喻戶曉的菜單之⼀，更在團圓飯局之中占有⼀ 席之地。

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鵝油⾹葱半 ⼿撕雞 材料 :

雞 1隻 蔥 3+3 棵 薑 6-7 ⼤⽚ 蒜蓉 2tsp (=2 粒） ⽩胡椒粉 適量 鹽焗雞粉 1包 紹興酒 2 tsp 蔥油 ⼤概 2 tbs ( 最好⽤鵝油⾹ 葱，可⾃製）

助⾷醬汁： 沙姜粉加蔥油 鹹辣酸汁： 鎮江醋 1/2 tbsp 意⼤利陳醋 1/2 tbsp XO醬 1/2 tbsp ⿊芝⿇油 1/2 tbsp Kross ⿇辣鮮露 1/2 tsp

做法 :

步驟 將姜和3棵蔥拍扁，加⼊蒜蓉、幼⽩胡椒粉、鹽、鹽焗雞粉、紹興酒。 步驟 ⽤ 步驟 #1 醃雞的內外，姜和蔥塞⼊雞內。 步驟 將蔥油攝⼊雞胸和雞腿⽪下。反轉⼀隻⽊匙羹從雞頸處輕輕推下，就很容 易打開雞⽪，⽽雞⽪⼜不會破損。 1

2

3

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鵝油⾹葱半⼿撕雞

步驟 4 在雞⽪上塗上梔⼦⽔（增加雞⽪⾊澤），將醃好的雞放⼊⾷物袋，放⼊雪 櫃過夜。 步驟 5 將醃好的雞放⼊鑊⽤⼤⽕蒸⼤概50分鐘，或更精準當雞達75°C。 步驟 6 取出雞，透涼 15分鐘，涼透後⽤⼿撕成條狀（這是⼿撕雞），如想上碟看 到全雞，可將雞起⾻再切件，拼好上碟（這是半⼿撕雞，也是我⽐較喜歡 的做法）。 步驟 7 將另外3棵葱切絲，鋪在雞上，把熱油澆在蔥上，灑上芝⿇，起菜。 步驟 9 ⽤助⾷醬汁助⾷。

關於這道菜 :

這道菜是把蔥油雞、鹽焗雞和⼿撕雞的烹調⽅法混合⽽成。 葱油雞是廣東省的傳統名菜，特點是以葱油令到雞葱⾹四溢。這道菜配以⾃製 鵝油⾹葱，令蔥⾹加強，並加⼊⻄式焗雞以⽜油塗在雞⽪下的⽅法，令雞胸嫩 滑。葱油雞⽤材簡單(姜、⼩葱、葱油)，但雞味相對簡單，所以這道菜⽤上鹽焗 雞的烹調⽅法。鹽焗雞是著名客家菜，⾹濃美味。這道菜是⽤簡單的⽅法，以 鹽焗雞粉醃雞，以達到傳統鹽焗雞的濃味。⼿撕雞是⼀道中國的地⽅名菜，傳 統係⼀味冷盤，這道菜⽤⼿撕雞的⽅法上菜，令不喜歡⾷到雞⾻的⼈，⾷時⼝ ⼝都⾷到雞⾁。

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叫化雞 主材料 :

嫩⺟雞１只（1,000克）、以頭⼩體⼤、肥壯細嫩的三⿈（⿈嘴、⿈腳、 ⿈⽑）⺟雞為好。

輔材料 :

五花腩丁 100克（如家有才⽤） 冬荀 熟⽕腿丁 30克

調味料

冬菇丁 20克 荷葉４張 麵粉 3,000克

:

紹酒 50克 鹽５克 蠔油 適量 油 100克 ⽩糖 20克 蔥 75克 薑 10克 蒜 4粒

紅葱頭 4粒 丁⾹ 4粒 ⼋⾓２顆

Nutmeg powder 0.5克

桂⽪ 甜麵醬 50克 （如家沒有，可以 海鮮醬代替） ⿇油 50克 熟豬/雞油 50克 叫化雞 1/3

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做法

叫化雞 :

步驟 先將荷葉泡熱⽔。等泡過荷葉的⽔轉涼後，再把洗淨的雞放在鑊中和荷菜 ⼀⿑浸泡20分鐘，加⼀點鹽、酒、葱在⽔中。這樣可令雞去掉柴味並帶上 荷葉⾹味。 步驟 將醬油、蠔油、⿈酒、鹽、薑末、葱花、蒜蓉抹在雞內外。 步驟 把丁⾹、⼋⾓、桂⽪、花椒、Nutmeg、⾹葉、薑⽚、葱段、蒜頭、紅 葱頭下少油炒⾹，放⼊⾻袋，並放在雞肚中。 步驟 將鍋放在⼤⽕上，內加⼊豬油（或鵝油）燒⾄五成熱，放⼊姜、蒜爆⾹， 然後將輔料中的豬腩⾁丁、熟⽕腿丁、冬菇丁、荀丁分別放⼊鍋中炒熟， 出鍋後，放涼後加⼊雞肚中。 步驟 將雞裝⼊保鮮袋，放冰箱冷藏室腌制⼀個晚上。腌制雞⾁的時間要 ⻑⼀些， 中間勤翻動⼀下， 按摩幫助它⼊味。 步驟 包雞前再抺⼀層五⾹粉和胡椒粉，雞的兩腋各放⼀顆丁⾹夾住，再⽤豬網 油緊包雞⾝，⽤荷葉包⼀層，再⽤油紙包上⼀層，外⾯再包⼀層荷葉，然 後⽤細⿇繩扎牢。 步驟 將麵粉加清⽔和酒調和，平攤在濕布上（約1.5厘⽶厚），再將捆好 的雞放在麵團的中間，將濕布四⾓拎起將雞緊包，使麵團緊緊粘 牢，再去掉濕布，⽤鋁紙包好。 1

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叫化雞

步驟 8 烤盤墊上油紙，將裹好的雞放⼊烤箱，180°C中下層、烘焙1.5-2⼩時即可 (或更精準當雞達75°C）。 步驟 9 取出烤好的雞，敲掉雞表⾯的麵團，解去繩⼦，揭去荷葉、玻璃紙，拿出 ⾹料包，淋上⾹油即可。 ⼩貼⽰： 另可備⾹油、蔥⽩、甜麵醬供蘸⾷。此雞⽪⾊⾦⿈橙亮，⾁質鮮嫩酥 軟，⾹味濃郁，原汁原味，營養豐富，⾵味獨特。

關於這道菜 :

叫化雞，是蘇菜的⼀道名菜，流⾏於江蘇、浙江。 相傳明末清初，在江蘇常熟虞⼭腳下⼀乞丐偶得⼀雞，但⼜苦於沒有炊具和調 料，連煺⽑的開⽔也無法找到。無奈乞丐突發奇想，將雞破肚帶⽑塗泥放⼊柴 ⽕堆中煨烤。待泥⼟乾硬後拍碎，雞⽑隨泥巴⼀起脫落，雞⾹味撲⿐。後來這 ⼀做法為他⼈仿效，成為常熟名點，並因其創始⼈⽽得名叫化雞。 1950年代初期，常熟⼀位製作叫化雞的名廚，被選調到杭州賓館接待外賓，於 是叫化雞傳到浙江。 據報，時任美國總統尼克遜1972年訪華期間亦曾經品嚐此菜⾊。

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古法鹽焗雞

材料 :

雞 1隻 調味料 : 鹽焗雞粉 1包(2 tbsp)

做法 :

幼海鹽 適量 ⽣抽 1茶匙 玫瑰露酒 2茶 匙 ⿇油 適量

調味料 : 蒜蓉 2 tsp 薑 6-7 ⼤⽚ 蔥 3棵 ⽩胡椒粉 適量 ⿇油 適量 沙姜粉 適量 ⿈姜粉 適量 荷葉 3-４張

炒鹽 : 粗鹽 3⽄ ⽉桂葉數⽚ ⾁桂⽪2塊 花椒少許 五⾹粉隨量 沙薑粉隨量

步驟 將姜和蔥拍扁，加⼊蒜蓉、幼海鹽、⽩胡椒粉、沙姜粉、鹽焗雞粉。 步驟 ⽤ 步驟#1 醃雞的內外，姜和蔥塞⼊雞內，雞表⾯醃上⿈姜粉以上⾊。 步驟 將醃好的雞放⼊⾷物袋，放⼊冰箱過夜（最好醃兩天更⼊味）。 1

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古法鹽焗雞

步驟 4 ⽤鑊煲滾熱⽔，吊起隻雞以熱⽔沖洗表⽪，⾄起雞⽪。 步驟 5 抹乾雞，吊在烤箱以50°C吹⼀⼩時⾄雞⽪乾⾝。 步驟 6 ⽤荷葉包裹雞，再以鋁紙包裹。 步驟 7 將炒鹽味料在鑊炒乾炒熱。 步驟 8 將包好的雞放⼊Le Creuset，蓋以炒鹽味料，蓋上煲蓋放⼊已預熱 焗爐220°C 1⼩時（或雞達75°C）。 步驟 9 取出雞，靜⽌ 15分鐘，掃上⿇油，然後切件。 步驟 10 ⽤沙姜粉加上姜葱油助⾷。

關於這道菜 :

鹽焗雞是著名客家菜，起源於清朝惠州鹽商，鹽商廚師將剩餘的熟雞插⼊鹽堆 中密封保存，粵語稱為「焗」，吃時才洗去表⾯鹽分。轉⾄⺠間，則以適量鹽 醃，為客家鹹雞，轉⾄廣州，廚師⽤⽟扣紙或草紙包住醃過的雞再以鹽密封焗 熟，今⼈稱此為古法鹽焗雞。 鹽焗雞在 1940年代，⼀位鹽商在廣州城隍附近開了⼀家寧昌飯店，以⼿撕鹽焗 雞聞名，1957年寧昌飯店被公私合營後改名為東江飯店，⼿撕鹽焗雞改名為東 江鹽焗雞。 宰雞後除去內臟後涼⼲，在雞腔內抹塗鹽和沙薑，⽤草紙將整隻雞 嚴實包好，埋進炒過的熱鹽堆中，⽤⽂⽕悶焗著半⼩時左右⾄熟，取出後將其 拆撕成絲⾁⽚，因有沙薑⾵味，故有沙薑鹽焗雞之名。 古法鹽焗雞 2/2

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太爺雞

材料 :

⾛地雞⼀隻 ⿄⽔料 : 李錦記⿄⽔汁 ⼀瓶(410ml) 冰糖 1/4杯 料酒 1/2杯

⿄⽔料 : ⻘蔥 1⼩把 蒜頭 3瓣 姜 1塊 清⽔約800毫 升

做法 :

煙薰料 : 油 2茶匙 ⽔仙茶葉 60 克 乾桂花 2tbsp ⿈糖 1/2杯 ⿇油 少許

步驟 燉鍋內加⽔和⿄⽔汁，煮沸後加⼊所有⿄⽔料⾄再沸騰。 步驟 開⼩⽕，拎住雞頭將雞浸⼊⿄⽔汁，⽤勺⼦不斷把⿄⽔汁澆在雞⾝上使之 均勻上⾊。 步驟 開⼤⽕煮沸⿄⽔汁再轉⼩⽕，蓋上蓋⼦悶15分鐘。 1

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太爺雞

步驟 4 將雞翻⾯，關⽕，蓋上蓋⼦再悶20分鐘，試著⽤⽵籤插⼊雞⼤腿，如果沒 有⾎⽔浸出即已經⾜夠熟，若不夠熟則可以再煮沸⿄⽔多浸⼗分鐘。 步驟 5 另起⼀鍋，中⽕，放油，加⼊茶葉翻炒，再加⼊桂花繼續翻炒，然後加⼊ ⿈糖炒⾄融化。 步驟 6 將⼤鍋包上錫紙，把炒過的煙薰料放在錫紙上，加上蒸架，架上放雞，蓋 蓋，⼤⽕煙薰3-5分鐘。時間到了（如果濃煙從鍋蓋縫⼤量冒出也可以視為 時間到) 後，關⽕，開蓋，將雞移⾛。 步驟 7 待雞稍涼後塗上⿇油，待全涼後即可以斬件⾷⽤。

貼⼠ :

煙薰根據個⼈喜好，宜短不宜⻑ 。 ⿄⽔料可以買現成的⿄⽔汁，也可以⾃⼰買⾹料配煮⿄⽔汁 。 斬件之後配上⼀些浸雞時的⿄⽔和⾹油，豉油調成的調味汁會更好吃。 可以買現成的豉油雞煙薰。

關於這道菜 :

太爺雞始創⾃清末江蘇武進⼈周桂⽣，曾中過舉⼈，曾是清末廣東新會縣的知 縣，⾟亥⾰命後丟了官，在廣州城百靈路開設「周⽣記」，以江蘇煙燻之法製 作豉油雞，稱為「卥燻雞」，⽽「燻」⾳諧「瘟」字不雅，⽽知縣⼜稱太爺， 故改稱之為「太爺雞」。周去世後，⼦周照軒並無繼續做太爺雞。 1949年，⾹ 港頤園酒家曾聘周照軒主理太爺雞，頤園酒家結業後，太爺雞從此失傳。 太爺雞 2/2

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怪味雞

材料 :

調味料 ： 辣椒油 1湯匙 蒜蓉 1湯匙vinegar) 1茶匙 胡椒粉 1茶匙 蔥花 3湯匙 鹽 1.5茶匙

雞 1隻(約三⽄） 調味料 ： ⿇醬 2茶匙 荔枝醋 (or apple/sherry vinegar) 1茶匙 糖 1茶匙

做法 :

步驟 雞洗淨，六杯⽔下鍋煮滾，下雞，轉⼩⽕，煮10分鐘。 步驟 ⽤⽔喉⽔沖雞2分鐘。 步驟 再將雞放回鑊中煮5分鐘，再取出沖⽔。 易打開雞⽪，⽽雞⽪⼜不會破 損。 步驟 將雞去⾻，起⾁，在碟中排好。 步驟 將調味料淋在雞上，完成。 1

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蛋⽩蒸花蟹

材料 :

花蟹 1隻 蛋⽩ 4隻 上湯+蟹汁 合共150毫升

調味料： 花雕 2湯匙 薑汁 1湯匙 糖 1/8茶匙

做法 :

步驟 先將花蟹洗淨斬件，隔⽔⼤⽕蒸⾄8成熟(約5分鐘)。 蟹汁倒⼊上湯，花蟹 備⽤。調味料拌勻，備⽤。 步驟 蛋⽩打好，跟上湯及蟹汁拌勻。 步驟 中⽕隔⽔蒸蛋⽩8分鐘。 步驟 8分鐘後，蛋⽩已蒸⾄7成熟，將花蟹放在蛋⽩上， 將調味料淋在花蟹及蛋 ⽩上, 繼續蒸5分鐘， 即成。 1

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絕味爆炒蟶⼦/⻘ ⼝

材料 :

蟶⼦/⻘⼝ 1⽄ ⻩酒 2湯匙 葱姜蒜

做法 :

⾖瓣酱 ⼩⽶椒 8-10 个

步驟 鮮活飽滿蟶⼦/⻘⼝。 步驟 ⼩⽶椒切斷，蔥姜切絲。 步驟 油七分熱時，放⼊蟶⼦/⻘⼝⼤⽕爆炒，同時加⼊兩湯匙⿈酒。待翻炒⾄蟶 ⼦/⻘⼝滲出⽔後，把蟶⼦/⻘⼝撈出備⽤。此步驟的主要作⽤是去腥去⽔。 步驟 再次起鍋下油，七分熱時，放⼊蔥姜蒜⼩⽶椒，扁炒出⾹味。 步驟 放⼊蟶⼦/⻘⼝，快速翻炒⼀分鐘。加⼊半勺⾖瓣醬翻炒均勻後放鹽。 1

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蒜泥⽩⾁

4⼈份

材料 :

五花腩 300g ⾹葉 2﹣3⽚ 醬汁調味料：

做法 :

花雕酒 1 湯匙 味醂 1 湯匙 (可⽤1 湯匙⽔和1茶匙 糖代替） 辣椒油 1茶匙 ⿇油 1/2 茶匙

步驟 五花腩去⽪(如有)洗淨 ，原條加⼊鍋⼦，再加⼊蓋過五花腩的⽔，開中⼩ ⽕，煮⾄微滾時，取出以溫⽔洗淨（此為跑活⽔，鍋⼦也要洗，真的很 髒）。 步驟 鍋⼦燒滾⽔，加⼊⾹葉和原條豬腩⾁，滾起轉⼩⽕加蓋煮40分鐘。 步驟 煮⾁時，混和所有醬汁調味料，試味，可隨⼝味增加醋或辣椒油。 1

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蒜泥⽩⾁

步驟 4 煮好的五花腩放⼊冰⽔中過冷河。 步驟 5 切成薄⽚，⼀⼑過由⼑尾拉向⼑頭最好，不然會切碎。 步驟 6 碟⼦鋪好五花腩⾁⽚，或卷上酸⽠淋，上醬汁便成。 ⼩貼⼠： 1） 如⾁較細，煮30分鐘也可。 2）跑活⽔，⽐滾⽔⾶⽔，更能去除離質、腥味及臭味，⽐較講究的跑活⽔⽅法 是以極⼩⽕去滾30分鐘，滾⽔的話，蛋⽩質遇熱凝固，雜質反⽽被封在⾁內。

關於這道菜 :

蒜泥⽩⾁是⼀道中國傳統菜品，屬於川菜菜系，⼝味鮮美，營養豐富，⾷時⽤ 筷拌合，隨着熱氣，⼀股醬油、辣椒油和⼤蒜組合的⾹味直撲⿐端，使⼈⾷慾 ⼤振。蒜味濃厚，肥⽽不膩。當今的蒜泥⽩⾁品質與⾵味均要求肥瘦兼備，⾁ ⽚勻薄⼤張，蒜味濃郁，鹹辣鮮⾹，並略有回甜。傳統⽤⼿⼯切⾁⽚，以表現 嫺熟的⼑⼯技巧。 蒜泥⽩⾁的⽼祖宗是“⽩⾁”，最早的記載是宋代，但“⽩⾁”的發揚光⼤卻是在滿 族同胞聚居之東北。其豬⾝⾁之名⽬甚多，滿洲叫“跳神⾁”最妙。 滿族曾有⼀ 種傳統⼤禮叫做“跳神儀”，無論富貴⼠宦，其室內必供奉神牌，敬神，祭祖。 春秋擇⽇致祭之後，接着就吃跳神⾁（也叫阿嗎尊⾁）。這種跳神⾁，⾁皆⽩ 煮，例不準加鹽醬，其吃法乃“⾃⽚⾃⾷”，能以⼩⼑割如掌如紙之⼤⽚，兼肥 瘦⽽有之。

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蒜泥⽩⾁

史料向我們提供了⽩⾁傳⼊四川的路線：北⽅→中原→江南→四川。 特別值得 提到的是，四川⼈在⽩⾁的烹飪基礎上加以蒜泥調味，不僅使⽩⾁更好吃了， ⽽且營養價值也更⾼。可以説，四川的蒜泥⽩⾁在全國各地的⽩⾁中是⻘出於 藍勝於藍了。 選⽤肥瘦相連的坐臀⾁或五花⾁傳統上選⽤前者，經⽔煮剛斷 ⽣、切⽚、卷⽚和涼拌⽽成，成菜⾹辣鮮美，蒜味濃厚，爽脆嫩滑。 五花⾁⼀向是中式菜的主⾓，將它放⼊清⽔中連⽪烹煮，可使湯汁濃稠油亮， 五花⾁肥美多汁，⽤⻘⽠條將⾁⽚捲成團，蘸着蒜泥醬汁送⼊⼝，就算多吃都 不怕膩。

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廣式脆⽪燒⾁

Crispy Roast Pork B el ly

材料 :

五花腩 900g (3 層肥 2 層瘦最好 醃料) Kosher salt 1 ⼤匙 原蔗糖 2 ⼩匙 ⼗三⾹ (如無⼗三⾹，可⽤五⾹ 粉代替) 1⼤匙

⽩胡椒粉 1⼩匙 紹興酒 2⼩匙 ⼩梳打粉 1/2⼩匙 ⽩⽶醋 1⼩匙 (抹五花腩⽪⽤） 粗鹽 60g (燒烤時抺在腩⽪上）

做法 :

步驟 五花腩洗淨，鍋中放冷⽔，放⼊薑蔥和腩⾁以⼩⽕汆⽔ 3 ~ 4 分鐘，表⾯ 稍微變⾊便可以撈起來，汆⽔只是將⾎⽔和鯹味除去，不要把五花腩煮 熟，⽤廚房紙抺乾⽔分。 步驟 撈出來過冷⽔，在⽪上⽤⽵籤戳洞，戳得越密越好。 步驟 翻過來，在⾁的⼀⾯隔⼀指寬切⼀⼑，深度到⽪，不要切斷切破。 1

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步驟 4 ⼑⼝和⾁的四⾯抹上紹興酒、然後把鹽、原蔗糖、五⾹粉、⽩胡椒粉混 合，再均勻塗抺在腩⾁上，豬⽪不要沾到調味料 (若沾到⽤沾濕的廚房紙⼱ 刷掉) ，否則烤的時候會變⿊，⾁⽪擦乾淨，⽤⼀撮⼩蘇打和鹽按揉⼀會 兒。 步驟 5 讓豬⽪朝下在冰箱醃 3 ~ 4 ⼩時，讓調味料向下滲透，才將腩⾁反轉豬⽪ 朝上，抹乾豬⽪和多餘的鹽，均勻在豬⽪塗抹⽶醋，在冰箱醃⼀夜(可以醃 30⼩時)把⽔份抽乾。 步驟 6 次⽇再在⽪上⽤⽵籤戳洞，均勻插出細⽽密的幼孔。 步驟 7 ⽤⽵籤把切開的⾁串好、按平整，以免烤時⾁塊變形，再⽤錫紙把⾁包 上，摺成盤狀包著腩⾁，只露出豬⽪在外。 步驟 8 在豬⽪上均勻鋪上粗鹽，粗鹽灑少許⽔，鋪在豬⽪上便不會鬆散，烤過後 容易結塊，⽅便取出。 步驟 9 預熱烤箱 200ºC，將五花腩放⼊烤箱中層以上下⽕烤約 25 ~ 30 分鐘，從 烤箱取出，取⾛鋁紙，撥開及抹淨豬⽪上的粗鹽，⼀定要把粗鹽清除乾 淨，否則腩⾁沾到鹽便會很鹹。 步驟 10 再⽤銳器均勻地在豬⽪上再插⼀遍，刺孔不⽤太深，不⽤刺穿脂肪層，愈 密愈好。

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步驟 將烤箱加熱⾄ 250ºC ( 烤箱的最⾼溫度 ) ，將五花腩放直接放在烤架上， 底下放包了鋁紙的烤盤，烤架放在最底部，家庭烤箱空間⽐較細，不要太 貼近烤箱發熱線，否則容易烤得過焦，再烤約 20 ~ 30 分鐘，直⾄整塊豬 ⽪爆開花，烤得⾦紅酥脆時，便可以出爐了。如覺得豬⽪不夠上⾊，可輕 掃上⼀點蜜糖在⽪上再烤⼀陣。 步驟 取出，放涼，讓豬⽪熱氣和⽔份蒸發⼀下，豬⽪吃起來會更⾹脆，把邊緣 烤焦的部份削去，切件享⽤。 11

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關於這道菜 :

脆⽪燒⾁是⼀道⾊⾹味俱全的傳統名菜，屬於粵菜系。此菜是經典的廣東燒臘 之⼀，脆⽪燒⾁以其⾁鬆化、⾹脆，其⼝感富有層次感，被稱為⼀絕的是⼀塊 ⾁可以嚐到三種⼝感，先會感到表⽪的⾹脆，其次會感到脂肪的柔軟，最後會 感到瘦⾁的⽢⾹。

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紅燒圓蹄

材料 :

猪前腿 1只(约1-2kg) 桂⽪ ⼋⾓ ⾹葉 蒜

薑蔥 海鹽 紹興酒 滴珠(或⽤⽼抽) 冰糖

做法 :

步驟 將圓蹄清洗及去⽑，放⼊滾⽔內煮10分鐘去除表⾯污垢，盛起，沖⽔抹 乾。 步驟 圓蹄下鑊燙⽪⾄微焦⿈。 步驟 炒⾹桂⽪、陳⽪、⼋⾓、⾹葉、薑蔥、蒜、酒、海鹽，加熱⽔，放⼊圓 蹄，慢⽕煮30分鐘。 步驟 將圓蹄撈出，⽤豬插在豬⽪上扎針，兩邊及底拮窿。 1

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步驟 5 在鍋⾥倒⼊油，圓蹄⽪向下放⼊鍋中中⾼⽕⼩炸後，將圓蹄取出放⼊冰⽔ 沖涼。 步驟 6 在圓蹄幾⾯都均勻抹上⽼抽（或⽤滴珠油，但不要太多，否則會苦），使 ⾁上⾊。 步驟 7 起鑊燒熱，下油，下兩三⽚薑煸⾹。轉⼩⽕，下冰糖（加清甜味）、下⼩ 計⽩糖（上⾊）⾄溶化，當油糖出⼩泡泡時，溶糖就完成。下圓蹄碌⾄微 ⾦⿈，將圓蹄取出。 步驟 8 另燒熱鍋落少許油，將薑⽚、蔥段、乾蔥⽚爆⾹，加⼊⽣抽、⽼抽、 Maggi、糖、⿇油、胡椒粉（份量共⼀碗），反覆醃⼊圓蹄，直⾄圓 蹄上⾊，放涼，然後放⼊雪櫃醃⼀晚。 步驟 9 將圓蹄放⼊⼤玻璃兜，⽪向底⾁向⾯；放下髪菜（optional)，以錫紙封 ⾯，放⼊蒸爐燉⾄圓蹄鬆軟(4 - 8⼩時）。 步驟 10 圓蹄放涼，去⾻。 步驟 11 將⼀碗燜汁倒⼊⼩鍋內，⽤中⽕煮滾，加⼊適量⽣粉⽔埋芡淋於元蹄上即 成。 步驟 12 ⼩棠菜沖洗乾淨，放⼊滾⽔內烚熟，拌碟

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關於這道菜 :

元蹄即是豬腳與⼩腿的部分，在中國北⽅稱豬肘，江南⼀帶則稱蹄髈，廣東稱 元蹄，閩南話稱腳庫。上海⼈每逢喜慶、宴客必吃元蹄，取其團團圓圓的意 思，豬腳豬⼿也是廣東賀年菜⾷材之⼀，取其「橫財就⼿」之意。豬肘⽪厚、 筋多、瘦⾁多，吃起來有嚼勁，⼝感肥⽽不膩。做法多為燒、扒、醬和燜。 說到圓蹄，不能不想到沈萬三。在中國歷史上，沈萬三是⼀個傳奇⼈物，不僅 在經商⽅⾯有著很⾼的天賦，還是當初⼤明的⾸富，但是沈萬三最⼤的悲劇就 是遇上了朱元璋，朱元璋是⼤明朝的開國皇帝，但是對於商⼈沒有任何好 感。 有⼀次朱元璋⼼⾎來潮的要請沈萬三吃飯，能夠被皇帝邀請，這肯定就是 好事啊，但是沈萬三卻明⽩，這是⼀場鴻⾨宴，看來朱元璋是不準備放過⾃⼰ 的。當時朱元璋就準備下⼿處理沈萬三了，就命令廚⼦準備⼀道菜，叫做紅燒 蹄髈，就是想故意整治沈萬三，在明朝有⼀個規定，就是豬不能叫做豬，要叫 做⾗，也被稱為肥肥，這名字聽起來還是很萌的。 這道菜上來的時候，朱元璋 就⼼懷不軌的問沈萬三這道菜叫什麼名字，沈萬三也是從商場之中歷練出來 的，要是說⼀點⼈情世故都不懂，那麼就⽩當⾸富了。 沈萬三直接靈機⼀動， 就說這是萬三蹄髈，朱元璋這下就沒轍了，⼈家都這樣說了，你還能咋辦，雖 然沈萬三逃過了這⼀劫，但是最後居然作死，⾃⼰掏錢修築南京城，還給⼠兵 發⼯錢，朱元璋這次沒有放過他，直接就抄家了，但好⽍饒了他的命。

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蠔豉髮菜花⽣燜 豬⼿ 材料 :

豬⼿ 920克 髮菜(泡⽔洗淨, ⺒餵過) 10克 蠔豉(浸軟洗淨, ⺒餵過) 8隻 ⽼薑 4⽚ 蔥 1棵 蒜蓉 1茶匙

南乳 (壓爛) 3磚 紹酒 1湯匙 花⽣(浸⽔ 3⼩時) 100克 ⼋⾓ 1粒 ⽔ 3杯 冰糖 鹽 少許

汁料 :

⽣抽(醬油) 3茶匙 ⽼抽 1湯匙

糖 2茶匙 蠔油 1茶匙

做法 :

步驟 如豬⼿太⼤，可斬件(或可著⾁店職員幫忙)。凍⽔中加 2⽚薑和蔥，加豬⼿ 煮⾄就快滾，去⾎⽔和異味。撈起瀝乾⽔分。 1

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蠔豉髮菜花⽣燜豬⼿

步驟 2 燒熱油鑊，下豬⼿。⽤中⽕把豬⼿表⾯煎⾄微⿈⾊，並迫出油份。⽤廚房 紙抹去多餘油份。撥豬腳到鑊邊。鑊中央，下 2⽚薑，蒜蓉，南乳爆⾹， 炒勻，淋下紹酒。加花⽣，⼋⾓。倒進⽔，加蓋煮⾄滾後，轉中⼩⽕燜 1⾄ 1-1/2⼩時，視乎豬⼿的⼤⼩⽽定。煮⾄豬⼿軟稔，可⽤筷⼦容易穿過。⽔ 收乾⼀半。如有需要，中途可添加滾⽔。 步驟 3 加蠔豉，倒進汁料，煮⾄蠔豉開始稔。加髮菜，煮多10分鐘。試味，加少 許鹽調味。逐少加粟粉⽔，煮⾄⾃⼰喜歡的濃稠度。即成。

關於這道菜 :

這是粵菜裡⽐較常⾒的⼀道菜，⼀般在逢年過節，是年夜飯的必備傳統名菜之 ⼀。廣東⼈凡事講意頭，春節年夜飯，餐桌上的菜名和菜式⼀定要圖個吉利。 「髮菜」諧⾳「發財」，「豬⼿」意指「就⼿」，取其吉祥諧⾳，有著「髮菜 就⼿，橫財到⼿」的好意頭。 蠔豉也稱“蠣幹”，⼀種海味。 主產于廣東，有名 的“⽣曬蠔豉”是指為了保持全味⽽不煮，將牡蠣⾁直接曬乾。加了蠔豉⼀起燜 制的豬⼿別有⼀翻⾵味，肥⽽不膩！

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蜜餞⾦蠔

材料 :

2-4

⽣曬⾦蠔 約半⽄

⼈份量

蜜汁材料： ⽣抽 1/2湯匙 ⽣粉 1/3茶匙 蜜糖 2茶匙 清⽔ 2-3湯匙

做法 :

. 將⾦蠔餵過。 . 把「蜜汁材料」和餵蠔⽔拌勻。 . 下油，中⽕，油滾起煙，把⾦蠔煎成兩⾯⾦⿈⾊。輕輕煎⼀煎即可，每 ⾯只需約10-15秒時間，注意很容易煎「⽕農」。 . 倒⼊拌好的蜜汁，煮滾後即成醬汁。 . 上碟時，把蜜汁淋在⾦蠔上，加點蔥絲，完成。

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炆冬菇

做法 :

步驟 冬菇浸半⼩時， 去⽔，洗乾淨冬菇。 步驟 冬菇再浸24⼩時，這次的⽔留⽤ (下稱菇⽔) 。 步驟 冬菇去蒂，如果還有穢物，再洗⼀洗。 步驟 先⽤胡椒粉、糖、粟粉調味冬菇⼗分鐘，再將冬菇、菇⽔、薑、蔥與⽚糖 放進⼀個較深的碟或盆，隔⽔蒸半⼩時。 步驟 熄⽕，別打開蓋，⼀直焗⾄整個鍋及冬菇涼透 (最少要⼀句鐘)。 步驟 開蓋，去掉薑、蔥，菇⽔留⽤。 步驟 燒熱鑊， 下油，爆⾹蒜頭，下冬菇、菇⽔、蠔油三⾄四湯匙，中⽕煮⾄⽔ 滾，轉⼩⽕，蓋上蓋，煮30分鐘。(轉⼩⽕約10分鐘後要試⼀試味，可再加 蠔油，但要⼩⼼收⽔後會太濃味，畢竟你不是為了吃蠔油味才炆冬菇的， 如中途⽔太少, 可加點⽔。 1

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炆冬菇

步驟 8 上碟可加蔥花 芫茜裝飾。 步驟 9 如⾮即⾷，可蓋上蓋焗⾄整個鍋及冬菇涼透，上碟放雪櫃。⾷時加少許⽔ 及蠔油⼀湯匙煮熱即可。 /

關於這道菜 :

冬菇⼜名⾹菇。冬菇規格嚴整，等級分明。分為花菇、厚菇、薄菇 等 級。 冬 菇是⾹港⼈很喜愛的副⾷品，廣東⼈⼀般都叫它做冬菇，其它省份的⼈叫它做 ⾹菇。⾹菇，⼜稱復蕈、⾹菌，是世界著名的⾷⽤菇菌，在蘑菇中數⾹菇的⾷ ⽤價值和⾷療價值最⾼。泉、關元、景寧等 個⼭區縣是⼈⼯栽培冬菇的發祥 地，每年仍有數萬⼈在浙江或出省栽培冬菇，慶元縣有「⾹菇之鄉」的稱號。 為什麼拿冬菇來「燉」在職場上是意指「降職」，但點解稱作「燉冬菇」⽽⾮ 「炆冬菇」？原來「燉冬菇」的來源，與⾹港早年的紀律部隊警察有關，有 「降級」、「被貶」、「失去權⼒」的意思。 「燉冬菇」的「冬菇」是⼀個形象名詞。早年，⾹港華⼈警員的軍帽就像⼀隻 冬菇，當時是沿⽤清朝軍帽的款式。帽⽤⽵⽚編織⽽成，俗稱⽵析帽。 以往當 差，由軍裝調⾄便⾐乃視為⼀種「升調」，意味著做得出⾊，上頭賞識。任便 裝犯錯，便被「下調」再任軍裝，⼜要戴上那頂形似冬菇的軍帽了，俗稱「墩 冬菇」。 「墩冬菇」的「燉」，並⾮「煮」的意思，只是因為「燉」與「褪」 ⾳近，暗含倒退的意思，故衍⽣出「燉冬菇」這個詞語。 故此這道菜是將冬菇來炆，⽽⾮「燉」。 3

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⽇式炸豬扒沾 特製沾醬

⼈份量

2

材料 :

無⾻豬扒 塊 蛋隻 ⿊胡椒 鹽 麵粉 麵包糠各適量 檸檬 個 芥花油 油炸⽤ 適量

炸豬扒沾醬 味醂 喼汁 茄汁 ⿈ 芥末醬 沙律醬各 湯匙 檸檬 榨汁 半個 七味粉 半茶匙

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豬扒去掉多餘脂肪，兩⾯劃⼗字花，⽅便⼊味，更易煮熟。並以鬆⾁槌拍 扁及拍鬆豬扒，再加⼊⿊胡椒和鹽調味。 把麵粉倒⼊密實袋，放⼊豬扒上粉，再沾蛋漿，然後放⼊另⼀個密實袋沾 麵包糠，輕輕壓實，並把多餘麵包糠拍⾛。 燒熱油，豬扒先炸 分鐘，反轉，再炸 分鐘。重複這動作直⾄表⾯⾦⿈內裏 熟透。撈起豬扒放在吸油廚紙上，置 分鐘後切件，並與檸檬⼀同上碟。 製作炸豬扒沾醬，以打蛋器拌勻味醂、喼汁、茄汁、⿈芥末醬及沙律醬， 加⼊檸檬汁後再拌勻，最後加⼊七味粉調味即成。 1

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Dinner - Asian -

⽇式炸豬扒沾特製沾醬⾻ 1/1 Page 210

din n e r - A s ia n

沖繩⿊糖豬軟 ⾻ 材料 :

2-4

豬軟⾻ 800g 海帶 2⼤塊 ⿊糖 3湯匙 ⽔ 600ml ⽣抽 3湯匙

⽼抽 1湯匙 味醂 2湯匙 紹酒 1湯匙 薑 3⽚ 蒜頭 3粒

做法 : . . . . .

⼈份量

將海帶放⼊⽔煮混，收中⽕煲15分鐘，剩起備⽤。 豬軟⾻⾶⽔去除雜質，沖乾淨，備⽤。 蒜頭拍扁，連同薑⽚⼀⿑爆⾹。 在鍋中放⼊豬軟⾻及海帶湯底。 加⼊⽣抽、⽼抽、⿊糖、味醂、紹酒，炆2⼩時，收⽕前加⼊蔥粒，息⽕焗 多5分鐘就⾷得。

貼⼠ :

相同材料可以⽤來炆⼀字排，每件切3cm⻑便可。 如果鍾意超鬆化⾁質，炆時可加⼊⼤約2粒⽅糖⼤⼩的冰糖。 沖繩⿊糖豬軟⾻ 1/1

Dinner - Asian Page 211

din n e r - A s ia n

Indonesian Beef

Rendang Ingredients <A> :

1 kg beef (=1.5 catty). Brisket is more tender for slow cook.

600 ml coconut cream 100 ml vegetable oil Ingredients <B> :

1. 4 candlenuts 2. 12 cloves chopped garlic 3. 300 g red chili (fresh and dried chilli), (Serrano chili/pepper) 4. 250 g shallots/onions 5. 50 g ginger 6. 50 g galangal 7. 25 g ground turmeric, or Ingredients <C> :

4 stalks lemongrass, bashed 3 pieces kaf r lime leaves 3 pieces kaf r lime leaves

50 g of fresh turmeric 8. 1-1/2 tsp ground coriander 9. 1 cinnamon stick (ground) 10. 1 tbsp salt 11. 1 tsp sugar 12. 4 green cardamom pods 13. 1-1/2 tsp cumin seeds 14. 10 cloves

2 turmeric leaves, tied up 1 large cube of dark sugar

Dinner - Asian - Indonesian Beef Rendang 1/3 Page 212

din n e r - A s ia n Method :

Indonesian Beef Rendang

. Cut the beef into 4 cm squares, half cm thick. Do not cut the beef too small as the meat can break into smaller pieces during cooking. . Sear all sides of the beef cubes. Set aside. . Blend all the ingredients in (B) in a blender. Set aside. . Remove the green section and the outer sheath of the lemongrass. Use only the white portion. Bash them so as to ensure the release of the avour of the lemongrass. . Heat up the vegetable oil in a wok. Sauté the spice paste (B) over low heat until aromatic. . Add the coconut cream, turmeric leaves, kaf r lime leaves, asam keping and lemongrass into the wok. . Add the beef and cook over medium heat. Bring the coconut milk to a boil. . Once it is boiled, continue simmer over low heat. Add water from time to time when the stew is about to dry. . Cook until the beef absorbs the avor of the spices thoroughly and the color turns to dark brown. It will take about three hours. . Served with rice or bread.

Note :

Since not everyone tolerates the same level of hotness of chilli, reduce the amount and remove the seeds of the chilies if you are not used to spicy food.

Dinner - Asian - Indonesian Beef Rendang 2/3 Page 213

din n e r - A s ia n Indonesian Beef Rendang

About the dish :

Rendang is a Minang dish originating from the Minangkabau Highlands of West Sumatra, Indonesia. In its tradition, rendang is a requisite dish for special occasions in traditional ceremonies, for birth to circumcision, marriage, Qur'an recitals, and religious festivals.

The origin of rendang could be traced back to the Indian merchants links to West Sumatra in the early second millennium, thus suggests that north Indian curry was possibly the precursor of rendang. Indian curry, over time, was adopted by the Minangkabau people as kalio, also known as wet rendang (a kind of rendang cooked for much shorter time leaving a lot of coconut liquid in the sauce). When Minangkabau merchants began to trade and migrate to Malaysia in the 16th century, the current version of dried randang was invented, because the journey through the river waterways in Sumatra took much time, a durable preserved dry rendang was suitable for such a long journey.

Rendang is revered in Minangkabau culture, hence its four main ingredients represent Minangkabau society as a whole: The meat symbolises the traditional clan leaders , the nobles, royalty and revered elders.

The coconut milk symbolises the intellectuals, teachers, poets and writers.

The chilli symbolises the clerics, ulama and religious leaders.

The spice mixture symbolises the rest of society.

Dinner - Asian - Indonesian Beef Rendang 3/3 Page 214

din n e r - A s ia n

M a c a n e se African Chicken 澳葡⾮洲雞

Ingredients :

Boneless chicken thighs 2 big pieces (or whole chicken without the spine)

Marinade :

Onions (minced) 40g Garlics (minced) 20g Shallots (minced) 20g Bay leafs 4 pieces Salt 5g Sugar 10g Chicken powder 1-2 tsp Cayenne pepper powder 10g Sweet pepper powder 10g Corn starch 2-3 tsp White wine 1 cup

Sauce :

Onions (shredded) 30g Garlics ( nely chopped) 30g Shallots ( nely chopped) 30g Gingers (minced) 40g Coconut milk 50g Peanut butter 30g Salt to tast Sugar to taste Fresh chilli 1-2 pieces Cayenne pepper powder 10g to taste

Dinner - Asian - Macanese African Chicken Page 215

澳葡⾮洲雞 1/3

din n e r - A s ia n M acane s e African Chicke n

澳葡⾮洲雞

Method :

Marinate 1. Marinate the chicken thighs with all the marinate ingredients

and put in fridge at least overnight or 2 days.

Fry chicken 2. Take out chicken thighs from marinate and dry them with

paper towels.

3. Fry chickens thighs on both sides with butter until the skins become golden brown but not fully cooked. Put aside.

Prepare sauce 4. Fry and brown sauce ingredients #1-4 in the same pan.

5. Add in the marinate in #2 above and keep stirring.

6. Add the remaining sauce ingredients and simmer until sauce

is thickened and smooth.

Grill chicken 7. Pre-heat oven to 210°C. 8. Put chicken thighs (#3 above) in a roasting tin (skin side up).

9. Cover chicken thighs with sauce (#6 above). Sprinkle with

coconut akes (if available).

10. Grill in oven for 3-5 minutes until chicken thighs turn golden brown with a small bits of charcoal.

11. Rest the chicken thighs for 5 minutes; then slice to serve.

Dinner - Asian - Macanese African Chicken Page 216

澳葡⾮洲雞 2/3

din n e r - A s ia n M acane s e African Chicke n

澳葡⾮洲雞

About the dish :

African chicken, like Singapore noodles and Yangzhou fried rice, is hard to nd in its namesake place. The dish is popular in Macau, where it is often listed on menus by its Portuguese name, galinha à Africana. It is a spicy, nger-licking dish that goes well with a pitcher (or two) of sangria to tame the heat. When you order this dish in a restaurant in Macau, you never know exactly what you are going to get. It will be some type of spicy chicken, but at some restaurants the marinated poultry is grilled and served without sauce, while at others it is more like a stew, with pieces of chicken swimming in sauce.

Some versions are ery hot, while in others the taste of coconut dominates. And don’t get me started on what the chicken is served with – it can be rice, sautéed potatoes or home-made potato chips or crisps.

The one in this recipe is not too hot, not too dry or wet. The sauce comes as a kind of paste.

Dinner - Asian - Macanese African Chicken Page 217

澳葡⾮洲雞 3/3

din n e r - A s ia n

Chicken Tikka M a sa l a

Ingredients :

For the chicken: 1 to 1 1/2 pounds boneless,

Juice from 1/2 lemon

skinless chicken thighs

1 teaspoon cumin

1/2 cup whole-milk yogurt

1 teaspoon coriander

For the sauce: 1/2 tablespoon ghee, butter,

1 to 2 tablespoons garam

or olive oil

masala

1 large yellow onion, thinly

Pinch cayenne, optional

sliced

1 (28-ounce) can diced

3 cloves garlic, diced

tomatoes

1-inch piece ginger, peeled

3/4 cup heavy cream

and minced

1/2 cup roughly chopped

2 tablespoons tomato paste

cilantro, plus extra for

1 teaspoon paprika

garnish

For serving: 3 cups cooked basmati rice Dinner - Asian - Chicken Tikka Masala 1/4 Page 218

din n e r - A s ia n Method :

Chicke n T ikka M a s a la

Step 1

Trim the chicken thighs of any large pieces of fat and lay them in a shallow dish. Whisk together the yogurt, lemon juice, cumin, and coriander. Pour the yogurt mixture over the thighs and stir to fully coat each piece. Chicken can be used immediately or marinated in the refrigerator for up to 6 hours. Chicken will become more tender and avourful the longer it marinates.

Step 2

When ready to cook, line a baking sheet with foil and set a wire cooling rack over the baking sheet. Turn on the oven broiler to high with a rack positioned 6 inches below the broiling element.

Step 3

Remove the thighs from the yogurt and shake off any extra marinade. Lay the thighs, spaced an inch or so apart, on the wire rack over the baking sheet. Transfer the thighs to the oven and broil for 6 minutes. Flip the thighs and broil for another 6 minutes. Check that the thighs are cooked through and register at least 73°C on an instant-read thermometer; broil in additional 2-minute intervals if necessary until the thighs are cooked.

Remove the thighs from the oven and set aside to cool.

Dinner - Asian - Chicken Tikka Masala 2/4 Page 219

din n e r - A s ia n Step 4

Chicke n T ikka M a s a la

Warm a half tbsp of ghee. Add the onions and cook until the onions are soft and translucent. Add the garlic and ginger, and cook until fragrant. Stir in the tomato paste, 1 tablespoon of the garam masala, paprika, and cayenne, and cook until fragrant, about 30 seconds.

Step 5

Pour in the tomatoes and their juices and reduce the heat to low.

Simmer until the sauce is slightly thickened, about 5 minutes.

Meanwhile, dice the cooled chicken into bite-sized pieces.

Step 6

Stir the cream and chopped chicken into the sauce, and simmer until the chicken is warmed through and the sauce is just starting to bubble, 1 to 2 minutes. Taste and add salt, pepper, or other seasonings to taste. Depending on the potency of your masala spice mix, you may want to add up to another tablespoon of spice. Stir in the cilantro just before removing the sauce from heat.

Step 7

Serve immediately with rice. Top each serving with sprinkle of cilantro. Leftovers will keep refrigerated for up to a week.

Dinner - Asian - Chicken Tikka Masala 3/4 Page 220

din n e r - A s ia n Chicke n T ikka M a s a la

About the dish :

The origin of the dish is not certain, but many sources attribute it to the South Asian community of Bangladeshi migrant chefs in the 1960s, after migrating to Britain from Bangladesh. At the time, these migrant chefs developed and served a number of new inauthentic "Indian" dishes, including chicken tikka masala. Another version of its creation is that it originated in a restaurant in Glasgow, whose chef invented chicken tikka masala by improvising a sauce made from a tin of condensed tomato soup, and spices.

Chicken tikka is an Indian dish in the northern Indian subcontinent.

The masala sauce was added to satisfy the desire of British people to have their meat served in gravy.

According to a 2012 survey of 2,000 people in Britain, it was the country's second-most popular foreign dish to cook, after Chinese stir fry.

Dinner - Asian - Chicken Tikka Masala 4/4 Page 221

din n e r - A s ia n

S i n ga p o r e Black Pepper Crab

4 servings

Ingredients :

2kg raw blue swimmer crabs 3 tbsp ketjap manis 3 tbsp oyster sauce 3 tbsp sugar 1- ⁄ tbsp oil 1- ⁄ tbsp butter 1- ⁄ tbsp grated fresh ginger 6 garlic cloves, nely chopped

1 - 2 red chilli, nely chopped 1- ⁄ tbsp black pepper 1- ⁄ tsp white pepper ⁄ tsp ground coriander 2 spring onions, nely chopped ⁄ cup chopped fresh coriander

Method :

Step 1

Put kecap manis, oyster sauce, sugar and 3 tablespoons water in a small bowl, stir, then set aside.

Dinner - Asian - Singapore Black Pepper Crab 1/2 Page 222

din n e r - A s ia n Sing apore black pepper crab

Step 2

Heat the oil in a very large wok over high heat; add the crab pieces and stir fry in batches until the shell is bright orange and the meat almost cooked (about 5 minutes). Remove and repeat until all is cooked.

Step 3

Add the butter, ginger, garlic, chilli, black and white peppers and coriander to the wok; stir fry 30 seconds.

Step 4

Add the sauce mixture and stir; bring to the boil, then simmer 2 minutes.

Step 5

Return the crab to the wok and toss to coat in the sauce.

Step 6

Cook a further 2-3 minutes to nish cooking the crab; then garnish with the spring onions and coriander leaves.

About the dish :

Black pepper crab is one of the two most popular ways that crab is served in Singaporean cuisine. It is made with hard-shell crabs, and fried with black pepper. Unlike the other popular chilli crab dish, it is not cooked in a sauce and therefore has a dry consistency. It is becoming very popular to mix the pepper crab with a fresh jackfruit sauce. The creation of Singapore's black pepper crab is attributed to Long Beach Seafood Restaurant in 1959.

Dinner - Asian - Singapore Black Pepper Crab 2/2 Page 223

din n e r - A s ia n

S i n ga p o r e Chilli Crab

2-3 servings

Ingredients :

2 whole cooked crabs 1/4 cup tomato ketchup 2 tablespoons hot chilli paste 2 tablespoons oyster sauce or Indonesian soy sauce 2 tablespoons dark soy sauce or regular soy sauce 1 tablespoon tamarind paste Method :

3 tbsp peanut oil 4 scallions, sliced thin piece fresh ginger, chopped 4 cloves garlic, chopped 1 serrano chile, chopped 2 tbsp chopped fresh cilantro leaves, plus more for garnish

Step 1

Pull open the crab; remove the gills and the soft insides. Cut the body in half and then cut between each leg. Crack the legs and claws with the back of the knife or a hammer and set aside.

Step 2

In a bowl mix the ketchup, chilli paste, oyster sauce, soy sauce, and tamarind paste; thin it with 1/4 cup water and set aside.

Dinner - Asian - Singapore Chilli Crab 1/2 Page 224

din n e r - A s ia n Sing apore Chilli Crab

Step 3

Pour the oil into a wok or large skillet over high heat. Add the scallion, ginger, garlic, 1/2 the chille, and cilantro and cook for 1 minute. Add the crab and stir-fry for another minute. Pour in the sauce and continue cooking, stirring often, until the crab has absorbed the sauce and the sauce has thickened, about 5 minutes.

Step 4

Put onto a platter and garnish with the rest of the chile and cilantro.

About the dish :

Chilli crab is a Southeast Asian seafood dish originating from Singapore in the 1960s. It's widely associated as the national cuisines of both Malaysia and Singapore. Mud crabs are commonly used and are stir-fried in a semi-thick, sweet and savoury tomato-and-chillibased sauce.

In 1956, Cher Yam Tian and her husband Lim Choo Ngee began selling stir-fried crabs mixed with bottled chilli and tomato sauce from a pushcart. This was an improvised recipe; the original one did not involve bottled chilli sauce. A successful business selling this dish prompted the establishment of a restaurant, Palm Beach Seafood, along Upper East Coast Road. The version most widespread today was created by Hooi Kok Wah in the 1960s, one of four famous Singapore chefs during the era. In September 2009, Malaysia's Tourism Minister, claimed that, among other dishes, "chilli crab is Malaysian", accusing "other countries" of "hijacking our food".

Dinner - Asian - Singapore Chilli Crab 2/2 Page 225

SAUCE

Sauce Sauce & & Marinade Marinade “Woe to

e cook whose sauce has no sting.”

— Geoffrey Chaucer

SAUCE & MARINADE Page 226

S a uc e & Ma rin a de

The 5

Mother Sauce

Basic Ingredients for the 5 Mother Sauce :

Béchamel Roux Milk or cream Velouté Roux White Stock (traditionally chicken, but also vegetable or sh) Espagnole Roux Brown Stock (traditionally veal or beef) Tomato Roux Tomatoes (or, go the Italian route by skipping the roux and simply reducing tomatoes over medium-low heat until thick) Hollandaise see Hollandiase Sauce recipe.

Sauce & Marinade - The 5 Mother Sauce 1/6 Page 227

S a uc e & Ma rin a de Béchamel Sauce :

Ingredients :

5 tablespoons of butter 4 tablespoons of our

1-1/2 cups of milk Salt and pepper (to taste)

Method : . Melt butter in a saucepan on medium heat, and then using a whisk to stir in the our. . Continue to stir the thin paste and watch as it starts to bubble and cook. . After a minute or two of constant stirring, start adding milk slowly; continue to whisk carefully, then continue to stir as the sauce thickens and bubbles. . Add salt and pepper to taste and remove saucepan from heat. (use white pepper for a neutral coloured sauce.)

Baby sauces from Béchamel :

Cheese: Add some shredded cheese into bechamel, and that’s cheese sauce. This is where the “homemade” part of baked macaroni and cheese comes in.

Cream: Take béchamel up an even richer notch by pouring in additional heavy cream.

Mornay: This is basically a cheese sauce that uses béchamel as a base and is avoured delicately with onion and nished with gruyere and parmesan. Some variations use chicken or sh stock.

Sauce & Marinade - The 5 Mother Sauce 2/6 Page 228

S a uc e & Ma rin a de Velouté Sauce

Ingredients :

2 tbsp of butter

2 tbsp of our

2 cups of white stock

Method :

. Melt butter in a saucepan on medium heat, and then using a whisk to stir in the our. . After about two minutes of continuous whisking, slowly add the white stock. . Let your sauce barely simmer for 20-30 minutes, with occasional stirs every few minutes or so. The sauce is done once it’s reduced a bit and reaches a velvety texture. . Run the sauce through a ne-mesh strainer or sieve to remove impurities.

Baby sauces from Veloutél :

Mushroom: Make the mushroom sauce just the same way you would with an Espagnole. This variety would top any grilled chicken dinner beautifully.

Supreme: Finish the velouté with a spike of heavy cream and enjoy this luxurious sauce over grill chicken and veggies. It doesn’t get any richer.

Sauce & Marinade - The 5 Mother Sauce 3/6 Page 229

S a uc e & Ma rin a de Espagnole Sauce

Ingredients :

3 tbsp butter 2-1/2 cups brown stock 2 tbsp tomato purée 1-2 garlic cloves (smashed and roughly chopped)

2 tbsp our 3/4 cup chopped mirepoix (equal parts onion, celery, and carrots) 1 bay leaf

Method :

. Add the chopped mirepoix to melted butter in a saucepan. . Cook on medium heat until Mirepoix begins to soften (at least ve minutes or longer). . Add our and use a whisk to stir until it reaches a paste-like roux. . Put heat on low and stir until the roux darkens in color. It should look like peanut butter when it’s done, which could take around 15-20 minutes to develop. . After the roux has developed, start adding brown stock while continuously stirring with the whisk. . Add the tomato purée, bay leaf, and garlic cloves. . Continue to cook at a low simmer for 30-60 minutes, or until the sauce reduces and thickens more. . Before serving, pour your sauce over a ne-mesh strainer into a bowl to remove all the ingredients. This will result in a rich and avourful sauce, free of any lumps.

Sauce & Marinade - The 5 Mother Sauce 4/6 Page 230

S a uc e & Ma rin a de

Baby sauces from Espagnole :

Red wine reduction: After reducing Espagnole to a demi-glace, add red wine and further enhance it to create this sauce.

Mushroom: You just add sliced mushrooms to Espagnole or demi-glace to call it a mushroom sauce. You can further avour it with garlic or shallots, too!

Gravy: Follow steps #1 to 5 but skip using Mirepoix.

Hollandaise Sauce

Ingredients and Method :

See "Hollandaise Sauce" recipe.

Baby sauces from Hollandaise :

Bearnaise: This makes a delicious nish for most steak or sh dinners. While a standard hollandaise uses lemon for acidity, bearnaise is spiked with white wine vinegar instead, avoured with shallots, fresh herbs, and white wine.

Dijon: This simple derivative of hollandaise only requires the addition of some Dijon mustard. It tastes especially delicious over grilled chicken, steak, or sh because the pungent kick is swirled into the mix.

Sauce & Marinade - The 5 Mother Sauce 5/6 Page 231

S a uc e & Ma rin a de Tomato Sauce

Ingredient :

2 ounces salt pork, diced 2 cups diced onions 1 cup diced carrots 1 cup diced celerym 2 cans crushed tomatoes 1 quart veal stock, or chicken 1 ham bone 1 dash kosher salt, or to taste

1 dash sugar, or to taste For Sachet: 1 bay leaf 1/2 teaspoon dried thyme 3 to 4 fresh parsley stems 8 to 10 black peppercorns, crushed

Method :

. Pre-heat oven to 150°C. . Tie the sachet ingredients into a cheesecloth sack. . In a heavy, oven-safe Dutch oven, render the salt pork over low heat until the fat lique es. . Add the carrots, celery, onions, and garlic and then sauté for a few minutes until the onion is translucent but not brown. . Add the tomatoes, the ham bone, the stock and the sachet. . Simmer in the oven, partially covered, for 2 hours. . Remove from oven. Remove sachet and ham bone and purée sauce in a blender or food processor until smooth. . Season to taste with salt and a small amount of sugar, if needed.

Sauce & Marinade - The 5 Mother Sauce 6/6 Page 232

S a uc e & Ma rin a de

Red Wine Sauce

Ingredient :

2 x 2 tbsp butter 1/2 medium brown onion and equal amount of shallots, nely chopped 2 garlic clove, crushed 1/2 cup dry red wine

Herbs (e.g. Rosemary stem, cinnamon icks, nutmeg powder) 2 teaspoons Dijon mustard 1 cup beef stock Salt and pepper to taste

Method :

Step 1

Melt 2 tablespoons of butter in a frying pan over medium heat.

Add onion and shallots. Cook for 3 to 4 minutes or until softened and brown. Add garlic. Cook, stirring, for 1 minute or until fragrant.

Step 2

Add wine. Bring to the boil. Reduce heat to medium-low. Simmer for 3 to 5 minutes. Add stock (and herbs, if available) and bring to the boil. Reduce heat to medium. Simmer for 10 to 12 minutes or until showing a more thickened consistency.

Step 3

Whisk in mustard and simmer for 1 more minute. Keep the sauce for later use.

Sauce & Marinade - Red Wine Sauce 1/2 Page 233

S a uc e & Ma rin a de Re d wine s a uce

Step 4

If the above is not smooth enough, use a hand-held blender to smoothen the sauce. Leave aside.

Step 5

After the steak is cooked and is resting (10minutes), pour the sauce above and simmer down in the cast iron skillet until all of the avours are concentrated. If the sauce is too thick, add some beef stock.

Step 6

Taste the balance of acidity, salt and sweetness. Adjust, if necessary, with mustard (in emergency, balsamic vinegar), salt or sugar accordingly. Add salt and butter to taste.

Step 7

Whisk in 2 tablespoons of butter (cold) to add a little more richness to the red wine sauce right before serving (depending on the balance of oil in Step #5 tasting above).

Note :

Suitable to freeze excess sauce in an air tight container for up to 2 months. Re-heat in a small saucepan over low heat.

Sauce & Marinade - Red Wine Sauce 2/2 Page 234

S a uc e & Ma rin a de

Orange Sauce for Duck Confit & Roast Poultry

Ingredient :

2 cups white wine 1 tbsp garlic 1 tbsp ginger 1 tbsp diced shallots 1 tbsp sugar 1 tbsp soy sauce 1 cup fresh orange juice

2 tbsp sherry vinegar 1/8 tsp salt and pepper 2 cups chicken stock 1 tbsp unsalted butter, softened 1 tbsp unsalted butter, cold 1 tbsp fresh orange zest

Method :

. Add the white wine, sherry vinegar, garlic, ginger, and shallot to a sauce pan. Reduce the mixuture by half. . Add orange juice and sugar, and reduce by half. . Add chicken stock, soy sauce, and orange zest, reduce by half again. . By this time the sugars in the sauce should be thickening the sauce up. Watch to make sure not to burn your sauce. . Once the sauce reaches the desired thickness, mount in cold butter to nish.

Sauce & Marinade - Orange Sauce for Duck Con t and Roast Poultry 1/1 Page 235

S a uc e & Ma rin a de

Blueberry

Sauce for Duck Confit & Roast Poultry

Ingredient 1 :

1/2 cup frozen blueberries 1 tbsp aged balsamic vinegar 1 tbsp port wine 1 tsp nely chopped fresh rosemary Salt & pepper & sugar to taste Method 1 :

. Purée all of the ingredients until smooth, using a hand-held blender. . Taste for seasoning and make any necessary adjustments. . Serve the sauce within two hours or store it in an airtight container in the fridge until ready to eat.

Sauce & Marinade - Blueberry Sauce for Roast Poultry (and Con t Duck) 1/2 Page 236

S a uc e & Ma rin a de Blueberry sauce for roast Poultry (and Confit Duck)

Ingredient 2 :

2 cups blueberries 1/3 cup red wine vinegar 1/2 cup port wine 1/2 cup sugar 2 tbsp minced shallots 1 tsp minced garlic 2 sprigs of fresh thyme 1 bay leaf 4 tablespoons cold butter, cut into pieces

Method 2 :

. In a medium saucepan combine the vinegar, port, sugar, shallots, garlic, thyme, and bay leaf over high heat. . Bring to a boil and reduce mixture by about 2/3, or until thick and syrupy, about 10 to 12 minutes. . Add Rich Duck Reduction, and blueberries. . Bring mixture to a low boil and cook until blueberries are softened and sauce is a thickened, syrupy consistency, 7 to 10 minutes. . Remove from heat and swirl in cold butter pieces. Cover and keep warm.

Tips : Do not allow sauce to boil.

Sauce & Marinade - Blueberry Sauce for Roast Poultry (and Con t Duck) 2/2 Page 237

S a uc e & Ma rin a de

Japanese

Pink Sauce (Yum Yum Sa uce)

Ingredient :

1 cup mayonnaise 1/2 tbsp tomato paste 1/2 tsp paprika 1/4 tsp cayenne 1/4 tsp garlic powder 1/4 tsp onion powder

1/2 tbsp melted and cooled butter 1/2 tablespoon mirin 1/2 tsp sugar 30ml water

Method :

. Whisk together all the ingredients; add salt to taste until smooth and creamy. . Refrigerate in an airtight container for at least 1 hour or best overnight for the avors to meld together before serving.

About this recipe :

This sauce, also called White Sauce, Sakura Sauce, Seafood Sauce or Shrimp Sauce, is a popular accompaniment served at Japanese Hibachi Steakhouses. This pale pink sauce is drizzled on their grilled meats, seafood, sushi, vegetables, and even rice and noodles, taking their taste to another level. This sauce is super creamy with sweet, spicy, and tangy avours, but didn't originate in Japan.

Sauce & Marinade - Japanese Pink Sauce (Yum Yum Sauce) 1/1 Page 238

S a uc e & Ma rin a de

Bolognese Sauce

For 8 servings

Ingredients :

3 strips of bacon/50g bacon or pancetta, chopped (optional) 1 very large onion diced (see note below) 2 medium carrots diced in 3mm cubes (see note below) 2 celery stalks diced in 3 mm cubes (see note below) 3 garlic cloves minced 2 X 14oz/400g cans of chopped tomatoes 2 tsp dried basil 2 tsp dried oregano 2 tsp salt 1 lbs extra-lean ground beef, marinated Fresh basil, chopped

Sauce & Marinade - Bolognese Sauce 1/3 Page 239

S a uc e & Ma rin a de B olog ne s e S a uce

Method :

Step 1 In a frying pan cook cubed pancetta or bacon until crispy.

Remove to a plate.

Step 2 Caramelise tomato paste : Sauté the tomato paste in oil for 30 seconds to a couple of minutes, stirring frequently to prevent sticking and scorching. (This little step eliminates the can-ortube tinny avor. Cooking the paste, going from a bright red to a deeper, browner brick red, caramelises the sugars and intensi es the avours even more. A good rule of thumb: If you’re almost done sautéing the aromatics for a dish, that’s the time to add your tomato paste).

Step 3 In the same frying pan brown ground beef over medium heat with salt and pepper until cooked all the way through.

Step 4 Add diced onion, carrot, celery, minced garlic, bacon, canned tomatoes, dried basil and oregano, 1 tsp salt and cooked ground beef. Stir to combine.

Step 5 Simmer for at least half an hour to a few hours (at around 100°C), preferably a few hours. At the end of cooking time taste and add more salt if necessary.

Step 6 Serve with pasta and parmesan cheese. *Note: This sauce will get thicker the next day.

Sauce & Marinade - Bolognese Sauce 2/3 Page 240

S a uc e & Ma rin a de B olog ne s e S a uce

About the dish :

Bolognese sauce (known in Italian as ragù alla bolognese, or simply ragù) is a meat-based sauce in Italian cuisine, typical of the city of Bologna. The origins of the Bolognese ragù are related to those of the French ragoût, which became popular in the 18th century. The earliest documented recipe for a ragù served with pasta comes from late 18th century Imola, near Bologna.

In Italy, ragù alla bolognese is customarily used to dress at pasta, particularly tagliatelle (tagliatelle al ragù) and to prepare lasagne alla bolognese. It is outside of Italy that Bolognese sauce is used with spaghetti to become the so-called "spaghetti bolognese" that has become a popular dish in many parts of the world.

Outside Italy, the phrase "Bolognese sauce" is often used to refer to a tomato-based sauce to which minced meat is added; such sauces typically bear little resemblance to the truly Italian ragù alla bolognese, being more similar in fact to the ragù alla napoletana. Genuine ragù alla bolognese is a slowly cooked meatbased sauce, and its preparation involves several techniques, including sweating, sautéing and braising. Ingredients include a characteristic soffritto of onion, celery and carrot, different types of minced beef, often alongside small amounts of fatty pork. White wine, milk, and tomato paste or tomatoes are added, and the dish is gently simmered at length to produce a thick sauce. The recipe here is based on the genuine method to make ragù alla bolognese in Italy.

Sauce & Marinade - Bolognese Sauce 3/3 Page 241

S a uc e & Ma rin a de

Tomato and Basil Spaghetti Sauce Ingredients :

4 tbsp olive oil extra virgin 6 cloves garlic minced 1/4 cup/ 25g chopped basil leaves fresh

1 tsp dried oregano 3 cans 400g tomatoes 1/2 tsp salt

Method :

12 servings

Step 1 Process tomatoes in a food processor for a smoother texture or use crushed tomatoes (Alternatively you can skip this step for a chunky spaghetti sauce.)

Step 2 Caramelise tomato paste : Sauté the tomato paste in oil for 30 seconds to a couple of minutes, stirring frequently to prevent sticking and scorching. This little step eliminates the can-or-tube tinny avour. Cooking the paste, going from a bright red to a deeper, browner brick red, caramelises the sugars and intensi es the avours even more.

Step 3 Add minced garlic and dried oregano and stir for no longer than 10-20 seconds. Do not let them burn or they will turn bitter.

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S a uc e & Ma rin a de T o m at o a n d B a s i l S p a g h e t t i S a u c e

Step 4

Add tomatoes, dried oregano and salt, bring to a boil and let it simmer over very low heat for half an hour.

Step 5

Stir in fresh chopped fresh basil. Stop cooking.

Step 6

Ready for use, or cool and store in a clean jar or divide and freeze for a later use.

About olive oil, tomato, basil with pasta :

For centuries, butter and lard were the condiments of pasta, together with cheese - butter on the tables of the nobles; lard on those of the common people. Olive oil was extremely rare and costly, and used only on vegetables or sh, not on pasta; it was considered a ‘low fat’ food that could be consumed on the days when the Church calendar prohibited the use of animal products. Starting in the 19th century, and especially during the second half of the 20th century, the production of olive oil increased signi cantly, allowing for its wider consumption. In addition, in recent decades nutrition science has emphasized more and more the bene ts of substituting animal fats with vegetable oils. The combination of economic and health factors has gradually changed people’s taste, to the point that today it is considered ‘normal’ to dress pasta with olive oil.

When we hear someone say the words “Italian cuisine” the two things that come to mind are pasta and pasta sauce. This also conjures up imagery of plump Italian tomatoes. Originating in Peru Sauce & Marinade - Tomato and Basil Spaghetti Sauce 2/3 Page 243

S a uc e & Ma rin a de T o m at o a n d B a s i l S p a g h e t t i S a u c e

of all places, tomatoes were rst brought to Europe by Spanish Conquistadors in the middle of the 1500’s. At the time, the mystery fruit was called “tomati” in Spanish. The rst recorded Italian eyewitness account of what was later known as a tomato is from Tuscany in 1548. In that account, the fruit was surprisingly compared with an eggplant. The Italian name for this new edible item was “pomidoro,” which roughly translates to golden fruits or golden apple. Even more shockingly, most Italians considered tomatoes “too exotic” for hundreds of years. It was more than 200 years later that there appeared for the rst time in 1790 a recipe for Italian tomato sauce with pasta, in the cookbook "L'Apicio moderno", by Roman chef Francesco Leonardi. Yet, even after his monumental achievement of tomato sauce in pasta, a majority of tomato-based Italian pasta sauces that we love today didn’t become popular until more than 300 years after the tomato’s European introduction.

Basil was almost completely absent from Medieval and Renaissance cuisine. The use of basil became more widespread in the 19th century because its avour and smell were a perfect match for tomato sauce, which was introduced in Italian cuisine in the 18th century and, from the 19th century onwards, started to be used on pasta. The traditional condiments of pasta (cheese, butter, lard) weren’t a good ‘match’ for basil, irrespective of the prejudice people may have had about this plant. Taste eventually decided the success of basil: it goes perfectly with tomato, so much to overcome any prejudice. In the end, taste always wins.

Sauce & Marinade - Tomato and Basil Spaghetti Sauce 3/3 Page 244

S a uc e & Ma rin a de

Hollandaise Sauce

Jamie Oliver's DemoDemo by Jamie Oliver

Jamie Oliver's Demo

6 servings Ingredient :

2 eggs (yolk only) Lemon juice / white wine vinegar

250g butter (clari ed butter)

Method :

. Put egg yolk into a heat proof glass bowl, which is put on top a pot of hot water at low heat. Lift the bowl if the water is too hot. . While whisking the egg yolk, add 1 little tbsp of lemon juice or wine vinegar to make it uffy and pale for a few minutes. . Melt butter/clari ed butter. Cool it for a bit and slowing pour it into the bowl little by little. . Keep whisking. The mixture will start to thicken and doubling in size. . Add salt and pepper to taste. . When mixture reaches the desired texture, pour it into a preheated (by hot water) thermo- ask, which can be kept for 2 hours for serving later.

Sauce & Marinade - Hollandaise Sauce 1/2 Page 245

S a uc e & Ma rin a de Hollandaise sauce

About the recipe :

Sauce hollandaise is French for "Hollandic sauce". The name implies Dutch origins, but the actual connection is unclear. The name "Dutch sauce" is documented in English as early as 1573, though without a recipe showing that it was the same thing. The rst documented recipe is from 1651 in La Varenne's "asparagus with fragrant sauce". La Varenne is credited with bringing sauces out of the Middle Ages with his publication and may well have invented hollandaise sauce.

Sauce & Marinade - Hollandaise Sauce 2/2 Page 246

S a uc e & Ma rin a de Heading

Soured

Cream Sauce

Ingredients :

Soured cream 2 tbsp Butter 1 small cube Flour 1 tsp 1 Shallot and 1 garlic, nely chopped Herbs (dills, chives, spring onions, roughly chopped), as available Method :

. Melt butter in a sauce pan. . Fry shallot and garlic in butter. Add our and stir. . Add milk bit by bit slowly. Whisk until the sauce reaches the desired thickness. . Season with chicken/ sh powder and pepper to taste. Add herbs. . Add soured cream to nish.

About the recipe :

Soured cream can be used right away for all kinds of dishes, tacos, chili, soups, stews, potatoes etc. It is a wonderful ingredient to make sauces for sh, jacket potatoes as shown in this recipe.

Sauce & Marinade - Soured Cream Sauce 1/1 Page 247

S a uc e & Ma rin a de

Strawberry Sauce for Desserts

Ingredients :

1 pint (lb) of strawberry 1/3 cup white sugar 1 tsp vanilla 1 shallot and 1 garlic, nely chopped Herbs (dills, chives, spring onions, roughly chopped), as available Method :

. Wash strawberries and remove stems; cut large berries in half or roughly chop them. . Combine strawberries, sugar, and vanilla in a saucepan. Cook over medium-high heat, stirring occasionally. The mixture will sizzle for a while, but then juice will begin to form. . Continue stirring; mash a few strawberries with a wooden spoon or heat-proof spatula to help produce the syrup. Cook until sauce thickens, about 15 minutes. . Remove from heat. In a blender, puree about 1/3 of the sauce, then mix back into remaining topping. Store in refrigerator.

Sauce & Marinade - Strawberry Sauce for Desserts 1/1 Page 248

S a uc e & Ma rin a de

Spare Rib Marinade

Ingredients 1 :

For about 4-1/2 pound of ribs

3/4 cup chicken broth 3/4 cup soy sauce 1 cup sugar, divided 6 tablespoons cider vinegar 6 tablespoons olive oil 3 garlic cloves, minced 2 teaspoons salt 1 tablespoon paprika 1/2 teaspoon chilli powder 1/2 teaspoon pepper 1/4 teaspoon garlic powder Dash cayenne pepper Barbecue sauce, optional Sauce & Marinade - Spare Rib Marinade 1/2 Page 249

S a uc e & Ma rin a de S pare Ribs M arinade

For 3 pounds of ribs

Ingredients 2 :

5cm piece ginger, grated 6 garlic cloves, nely chopped 1/2 cup (125ml) light soy sauce 1/2 cup (175g) honey 1/2 cup (125ml) Chinese rice wine (shaohsing) 1 tbs sweet chilli sauce For 1 kg of ribs

Ingredients 3 :

80 ml honey 60 ml soy sauce 45 ml oyster sauce 30 ml brown sugar 7 cm piece ginger , grated 3 garlic cloves , crushed 15 ml tomato paste 1 ml salt 1 ml cayenne pepper 1 ml ground cinnamon 5 ml rosemary

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S a uc e & Ma rin a de

Miso and

Butter Sauce

This is one of the easiest sauce to make - more like a paste than a sauce. Simply mix 3 tbsp butter (set at room temperature) and 3 tbsp of miso paste - or different proportion of the two ingredients to your preference of saltiness.

It can be used on top of any

sh, grilled vegetables, or chicken. It

would be a delight to those who have their chicken merely poached.

Sauce & Marinade - Miso and Butter Sauce 1/1 Page 251

S a uc e & Ma rin a de

劉家秘製 X O 醬 材料 :

瑤柱 200g ⾦華⽕腿 100g 蝦⽶(細) 80g 鹹⿂ 50g 紅蔥頭 60g 蒜頭 60g 指天椒+ 印尼辣椒 50g (

（4樽，每樽約250g）

調味料 : 醬油 1-2湯匙 蠔油 1-2湯匙 ⼤地⿂粉3茶匙 花雕酒 40ml 糖 2湯匙

)

2/3 : 1/3

[註：通常以1瓶的容量計算，⼲⾙、蝦⽶、⾦華⽕腿、鹹⿂以 2 ：1 ：1 ： 0.5 的⽐例，要留 下瓶的10-15%的容量給油和其餘的材料]。

做法 :

步驟 瑤柱浸過夜⾄軟再撕成絲，⾦華⽕腿⾶⽔，蒸熟，切碎，不⽤很細。 步驟 蝦⽶泡軟，如⽤⼩蝦⽶就不⽤切碎，成醬後⾒到原隻的蝦較吸引。 步驟 紅蔥頭、指天椒、印尼辣椒切幼碎。蒜頭、鹹⿂切成蓉。 步驟 鍋⼦加2湯匙油，中⽕加熱後，加瑤柱絲、蝦⽶、⾦華⽕腿， 鹹⿂、轉中 ⼩⽕炒⾹，約8分鐘後備⽤。 1

2

3

4

劉家秘製XO醬 1/2

Sauce & Marinade Page 252

S a uc e & Ma rin a de

劉家秘製 X O 醬

步驟 5 鍋⼦加2湯匙油，加⼊蒜頭、紅蔥頭、指天椒碎炒⾹，約 5分鐘，然後再加 ⼊步驟#4和所有調味料拌勻。 步驟 6 最後加⼊800ml油，⼀邊攪拌，⼀邊以中⽕加熱。 步驟 7 ⾄油溫達 90°C，便轉極細⽕，將溫度保持在 90°C繼續浸煮40分鐘，讓各 材料出味，不時攪拌免黏底，也要⼀直留意溫度，太熱變炸蒜、炸瑤柱就 浪費了名貴⾷材。 步驟 8 最後拿⼀點出來試味，如有需要，可隨⼝味，加⼊更多的醬油、鹽、糖。 步驟 9 辣椒醬放涼後，放⼊已消毒的玻璃樽存封， 油是天然的防腐劑，要確定有 ⾜夠的油浸過材料，如不夠，可另外倒⼊已加熱的油⾄浸過材料，⾷時放 雪櫃儲存， 每次均⽤乾淨的⼯具來取XO醬。 ⼩貼⼠： . 以上辣椒數量是屬於中辣，如要⼩辣， 辣椒可減半，如要⼤辣，就將 份量增加，試味後才加⼜可以。 . ⾦華⽕腿和鹹⿂的鹹度有不同，⼀定要試味。

關於這道菜 :

XO醬是⼀種⾹港調味料，味道鮮中帶辣。有說XO醬是由⾺拉盞演變⽽成，約 於1980年代在⾹港的⾼級酒家出現，並在1990年代普及化，成為⼀種具有⾹港 特⾊的調味料。 有趣的是來⾃⾹港的XO醬，罕有地得到法國廚師的讚⼝不 絕，因XO醬顛覆了法國料理的⽤醬傳統，即使XO醬裏很多油，卻毫不膩滯。

劉家秘製XO醬 2/2

Sauce & Marinade Page 253

DESSERT

"Desserts are

Dessert Dessert e fairy tales of

e kitchen—a happily-

ever-after to supper."

— Terri Gui emets

DESSERT Page 254

De s s e rt

陳⽪紅⾖沙 Red Bean Soup

材料 :

紅⾖ 200g 陳⽪ 1個半 (六瓣） 冰糖

⽚糖 蓮⼦ （optional)，浸過夜

做法 :

紅⾖洗乾淨後，浸在清⽔6⼩時左右直⾄紅⾖漸漸發脹。再將紅⾖連⽔放 ⼊保鮮袋內，放進冰箱過夜。 . 取出紅⾖解凍。 . 將陳⽪浸室溫⽔半⼩時，刮去⽪囊，放⼊⼀煲室溫清⽔煲滾。 . ⽔滾後放⼊紅⾖、陳⽪，以中細⽕煲，但⽕度要令紅⾖在⽔中翻滾，煲 ⼤約1⼩時，久唔久攪動紅⾖以免黐底。 . 當紅⾖煲爛後，取出陳⽪切碎成漿，再將⼀半紅⾖過篩壓成沙。 . 將陳⽪碎漿和紅⾖沙放回煲內，放⼊蓮⼦，再煲多30⾄45分鐘。 . 放冰糖和⽚糖 +1 點點鹽調味。 .

Dessert -

陳⽪紅⾖沙 Red Bean Soup 1/2 Page 255

De s s e rt

陳⽪紅⾖沙

關於這道菜 :

Red Bean Soup

陳⽪紅⾖沙是清肺解熱的夏季良品。陳⽪紅⾖沙是⼀款家喻户曉的廣東傳統甜 品，⽤最傳統的搭配，煮出最令⼈回味的味道。 加⼊陳⽪的紅⾖沙，稠稠沙沙 的。 看似普通，⼊⼝時卻會有⼀股淡淡的陳⽪⾹味，吃完之後唇⿒留⾹。

Dessert -

陳⽪紅⾖沙 Red Bean Soup 2/2 Page 256

De s s e rt

椰⼦燉花膠

材料 :

花膠 隨意多少 椰⼦ ⼀⼈⼀個 椰奶 冰糖 適量 -

-

做法 : . . .

浸發花膠。 將花膠和冰糖加⽔放⼊容器蒸 ⼩時。 取出花膠和適量的糖⽔放⼊椰殼，加⼊椰奶，燉半⼩時，起菜。 1-2

Dessert -

椰⼦燉花膠 1/1

Page 257

De s s e rt

Sweet Fish

Maw Soup in

Steamed Pear

材料 :

1 serving

花膠 - 隨意多少

1 big Japanese pear 冰糖⽔to taste 1 tsp ginger juice to taste

做法 :

1/2 tsp cinnamon powder 1 紅棗 in halves

杞⼦

Lotus seeds

. 浸發花膠。 . Rinse the pear in cold water and pat dry. . Scoop out the core and the seeds with a small spoon. . Fill it up with 冰糖⽔, ginger juice, cinnamon powder, 紅棗, 杞⼦ and lotus seeds. . Put the sliced lid back on the pear and put it in a heat-resistant bowl. . Steam the pear about 1 hour over medium high heat. . Serve it hot or chill it in the fridge before serving.

Dessert - Sweet sh maw soup in steamed pear with dates 1/1 Page 258

De s s e rt

三⾊三味⾺蹄糕

⽤於

總材料 :

1,200ml

總⽔份1,200ml 清⽔600ml (做「糖⽔」⽤） 蔗汁/椰汁/⾺蹄汁600ml (做 「粉漿」⽤） ⾺蹄粉（廣州泮塘特產）200g） 粟粉4茶匙 / 約12g

第⼀層材料 : 粉漿 1 :

200ml 蔗汁/椰⽔（要看⾺蹄汁

有多少⽽相應減少） ⾺蹄汁(新鮮⾺蹄榨成） 70g⾺蹄粉 4g粟粉（約1茶匙） 油 1茶匙

Dessert -

⾺蹄

12顆 (切碎放進⾺蹄䅵⽤） 18顆（渣⾺蹄汁⽤）

薑 調量 桂花 調量 玫瑰花 調量

Earl Grey tea 調量

糖⽔ 1 :

200ml 清⽔ 66g冰糖

薑汁調量 ⾺蹄4粒 三⾊三味⾺蹄糕 1/3 Page 259

糕盆

De s s e rt

三⾊三味⾺蹄糕

第⼆層材料 : 粉漿 2 :

糖⽔ 2 :

200ml 蔗汁/椰⽔ 70g⾺蹄粉 4g粟粉（約1茶匙） 油 1茶匙

200ml 清⽔ 66g⽚糖/⿈糖

桂花（煲完糖⽔後取 去） ⾺蹄4粒

第三層材料 : 粉漿 3 :

做法

糖⽔ 3 :

200ml 蔗汁/椰⽔ 70g⾺蹄粉 4g粟粉（約1茶匙） 油 1茶匙

200ml 清⽔ 66g⿊蔗糖

玫瑰花（煲完糖⽔後取去 ⾺蹄4粒

:

步驟 糕盆掃上⼀層薄油，備⽤。 步驟 步驟 1先做第⼀層，將「粉漿1」材料中的「汁/⽔」與⾺蹄粉攪拌均勻，過 篩，拌⼊油。 步驟 第⼀層的「糖⽔」材料下鍋，待糖煮溶，轉細⽕，將「粉漿1」分三次加 ⼊，期間要不停攪拌及留意稠度。第⼆次加粉漿時，同時加⼊切粒⾺蹄與 拍碎⾺蹄。待完成第三次加⼊粉漿後，繼續邊煮邊攪拌勻成糕漿。若過熱 時可離⽕，切勿煮⾄糕漿變透明。 1

2

3

Dessert -

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De s s e rt

三⾊三味⾺蹄糕

步驟 4 糕漿注⼊糕盤蒸30分鐘。 步驟 5 依上述步驟#3，4，5 完成另外兩層，取出置室溫放涼。 步驟 6 ⾷⽤前可把糕煎⾹或隔⽔蒸5分鐘，⾹味更濃，但也可以凍⾷，因個⼈⼝味 ⽽定。

關於這道菜 :

⾺蹄糕是廣東⼩吃，與蘿蔔糕、芋頭糕都是中國南⽅春節期間不可缺少的賀年 糕點。⾺蹄糕有著「⾺到功成、步步⾼陞」的喻意。 ⾺蹄糕以廣州市泮溪酒家的為最有名。因其所處的泮塘是盛產⾺蹄的地⽅。所 產的⾺蹄粉，粉質細膩，結晶體⼤，味道⾹甜，可以做成多種點⼼、⼩吃。以 它做成的⾺蹄糕，是泮溪酒家的傳統名⾷，四季皆宜。所以這裏的菜譜也是建 議⽤泮塘出產的⾺蹄粉。 ⾺蹄糕可折⽽不裂，撅⽽不斷，軟、滑、爽、韌兼備，味極⾹甜，⼀般都是夾 雜著⽩⾊的⾺蹄粒，藏在晶瑩剔透的⾦⿈⾊糕塊內。這裏的菜譜⽤上三種不同 的糖，開出三種不同的味道，令到做出的⾺蹄糕更有⾊彩和味覺的層次。

Dessert -

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De s s e rt

椰汁⾺⾖糕

材料 :

⾺⾖ 100g 椰汁 400ml 粟粉 90g

⽔ 250 + 250ml ⽩糖 80g

做法 :

. ⾺荳以清⽔浸 4-5 ⼩時或過夜。 . 發⼤後⽤⽔洗⼀洗淨，隨凍⽔(份量外)放⼊煲內煮 15-20 分鐘，硬度隨個

⼈喜好⽽調整時間的⻑短，取出後瀝乾備⽤。 . 250 毫升清⽔加⼊粟粉拌勻備⽤。 . 烹煮: 準備⼀個⼤煲，另外 250 毫升清⽔加⼊糖煮⾄⼤滾，拌勻，加⼊椰 漿。 . 離⽕後再加⼊⾺荳拌勻。 . 落模: 模具以凍開⽔沖⼀沖(不⽤抹乾)才使⽤，以防⽌痴底；糕糊待稍涼後 倒⼊已沖⽔的模具內，待涼後放⼊雪櫃約 6 ⼩時即成。 New item New item New item New item

Dessert -

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Page 262

Pastry

PASTRY

"The

ne arts are

ve in number, namely: painting,

sculpture, poetry, music, and architecture, anch of

e principal

e latter being pastry."

— Marie-Antoine Careme

PASTRY Page 263

Pa s t ry

菠蘿包

Pi nea pple b un

材料 :

麵團： ⾼筋麵粉 280g 糖 35g 蛋 1隻 吉⼠粉 1 g 奶粉 12g

⽜油 55g 梳打粉 2g 泡打粉 2g

•

•

•

•

•

•

•

[每個⼤約 20-25g]

•

菠蘿⽪： 糖 65g 蛋 20g 奶粉 12g

•

•

•

•

•

•

•

鹽 2g 酵⺟ 4g ⽔ 140ml ⽜油 25g

[每個⼤約 60g]

Pastry -

菠蘿包 Pineapple Bun 1/3 Page 264

Pa s t ry

菠蘿包

做法 :

麵包

Pineapple Bun

:

步驟 先將所有粉狀材料放⼊攪拌器裏⾯，鹽、糖、酵⺟要分開放置，否則鹽會 殺死酵⺟，再加⼊雞蛋，再加⽔，⽔不要⼀次全部加進去，留下10%之後 慢慢加。 步驟 先⽤廚師機以鈎形配件以⼀度搞開材料做⼀個混合，然後加⾄⼆⾄三度 （即中慢速），⼤概要差9分鐘左右，直⾄麵團圓滑成⼀個波型。 步驟 取出麵團，放⼊另⼀個容器，蓋上保鮮紙，發酵45分鐘⾄1⼩時（以⼤概 28°C室溫），直⾄麵團發⼤⾄起碼⼀倍。 步驟 當麵團發酵擴⼤到⼀倍時，將發酵的麵團拿出來放氣（即在中央刺穿⼀個 圈，再⽤⼿拍打麵團)。 步驟 切割麵團以60g⼀個菠蘿包的麵團。 步驟 每個麵團拍扁，再兩邊捲起，放氣初成⼀個圓波，放在烤盤，再作第⼆次 發酵。 步驟 以保鮮紙蓋上每⼀個圓波，加上濕布發酵45分鐘⾄1⼩時，直⾄每個⼩麵團 擴⼤⾄少⼀倍。 1

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Pa s t ry

菠蘿包

Pineapple Bun

菠蘿⽪ 1. 低筋粉要過篩。 2. 先放⽜油和糖⼊攪拌器，⽤攪拌機配件以3.5速攪拌。 3. 再慢慢加蛋液，可將速度加⾄4。 4. 將其餘的菠蘿⽪材料加進去，攪拌⾄固體狀（有⼀點濕潤的）。 5. 將固體狀包在保線紙裏⾯，再放⼊雪櫃冷藏45分鐘⾄1⼩時，但不要雪得 太硬。 6. 將菠蘿⽪取出，造成⼀個個的20-25g的⼩波波，將每個波波放進⽜油 紙，隔成⼀個圓形的菠蘿⽪，放在每個麵包上。 7. 在菠蘿⽪上掃⼀層薄薄的蛋漿（不要太多，否則菠蘿⽪不會裂開）。 8. 以170°C焗10⾄18分鐘，要看菠蘿⽪顏⾊為準。 :

關於這道菜 :

菠蘿麵包，⾹港⼈俗稱菠蘿包，是源⾃⾹港的⼀種甜味麪包，是⾹港最普遍的 麵包之⼀，差不多每⼀間⾹港的餅店，茶餐廳與冰室都有售賣，⼀般作為早餐 或下午茶的點⼼。除了⾹港外，在華南地區亦甚為普遍，港台地區叫菠蘿包， 中間夾着⽜油的叫菠蘿油，還有的叫冰⽕菠蘿包，星動⼒冰⽕菠蘿旺等等。 菠蘿包實際上並沒有菠蘿的成份。菠蘿包，據説是因為菠蘿包經烘焙過後表⾯ ⾦⿈⾊、凹凸的脆⽪狀似菠蘿因⽽得名。 菠蘿包據傳是因為早年⾹港⼈對原來 的麪包不滿⾜，認為味道不⾜，因此在麪包上加上砂糖等甜味餡料⽽成。另⼀ 說法指菠蘿麵包發展⾃俄羅斯的圓形麵包，但⾹港⼈為這款麵包加上酥⽪成為 菠蘿麵包。菠蘿包酥⽪要做得⾹脆甜美，⽽包⾝則是軟⾝才好吃。菠蘿包外層 表⾯的脆⽪，⼀般由砂糖、雞蛋、麪粉與豬油烘製⽽成，是菠蘿包的靈魂，為 平凡的麪包加上了⼝感，以熱⾷為佳。

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Pa s t ry

古早蛋糕

材料 :

植物油 75g 低筋麵粉 90g ⽜奶 60g 蛋⿈ 6個 蛋⽩ 6個 砂糖 65g 鹽 1g

做法 :

步驟 將油加熱到75°C 。 步驟 把油倒到⼊盆中，篩⼊低筋麵粉，拌勻 。 步驟 加⼊室溫⽜奶，拌勻 。 步驟 加⼊六個蛋⿈，拌勻，放置備⽤。 1

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Pa s t ry

古早蛋糕

步驟 5 打發蛋⽩，加⼊鹽，分三次加⼊砂糖，繼續打發 。 步驟 6 將蛋⽩打發到充滿空氣，拉出來有⼩勾勾就完成 。 步驟 7 把三分⼀蛋⽩加⼊蛋⿈糊，拌勻 。 步驟 8 把蛋⿈糊全部倒⼊蛋⽩中，然後輕輕⽤切拌⼿法拌勻，千萬不要太⼤⼒。 步驟 9 將蛋糕糊由⾼處倒⼊已鋪上⽜油紙的蛋糕模。 步驟 10 ⽤⽵籤在蛋糕糊上劃幾下，將蛋糕糊的空氣消除 。 步驟 11 晃動蛋糕模，讓蛋糕糊空氣震出來 。 步驟 12 ⽤刮板將蛋糕糊表⾯刮平 。 步驟 13 放⼊150°C預熱好的焗爐，在焗爐注⼊1 厘⽶左右⾼的⽔，防⽌焗的過程 中，⽔分蒸發完（⽔浴法） 。 步驟 14 烘烤40⾄45分鐘 。 步驟 15 焗完後，將⽜油紙拉低，令蛋糕快速散熱。 註： 可在步驟#2加⼊綠茶粉20g和麵粉⼀⿑過篩，就做成抹茶海綿蛋糕了。 古早蛋糕 2/3

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Pa s t ry

古早蛋糕

關於這道菜 :

古味蛋糕的“原型”，⼀般認為是源⾃葡萄⽛的“Castella cake”。 在約16世紀的 時候，從葡萄⽛⽽來的傳教⼠把製作這款蛋糕的材料和配⽅帶到⽇本。 後來逐 漸發展成當地⼈很喜愛的「⻑崎蛋糕」。 再後來，這款蛋糕傳⼊了臺灣，經過 配⽅和製作⽅法稍微改良后，就成了現在的臺灣古早味蛋糕了。 古早味，是閩 南⼈⽤來形容古舊的味道的⼀個詞，也可以理解為“懷念的味道”。

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Pa s t ry

臘味蘿蔔糕 材料 : 蘿蔔

糕盤直徑 吋

(

:

8

⽩蘿蔔：去⽪後淨重 1,160g (1.9⽄）~ 1,380g (2.3⽄) - 可從這個範圍選擇 ⽐較少蘿蔔（糕⽐較硬⾝）或蘿蔔較多並蘿蔔味重些（糕⽐較軟⾝）。 前者 [蘿蔔：粉] 的⽐例是 [4 : 1]，後者為 [4.8 :1]。在這裏8吋糕盤是 [4.4 : 1], 1,250g (2⽄)。

粉 [在這裏是⽤[蘿蔔：粉]的 4.4 : 1 ⽐例，即粉總重量=285g]。 粘⽶粉 225克 澄麵 30g (澄麵令蒸好後的蘿蔔糕⽐較挺⾝，但不要太多，否則有澀味） ⾺蹄粉 20g（⾺蹄粉令所有材料容易黏在⼀起） 粟粉 10g（粟粉令蒸好後的蘿蔔糕⽐較軟滑） [其他粉的總重量是粘⽶粉的20%〜30%。在這裏是⽤ 的⽐例。] 液體 [液體的總容量是粉的總重量1.6 ~ 2倍，在這裏是⽤ 倍 ] 蘿蔔汁/⽔ 240ml (60%) 雞湯 170ml (40%) :

26.6%

:

1.44

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=410ml

）

=2,000ml

Pa s t ry

餡料

臘味蘿蔔糕 :

臘腸 1條 臘⾁ 約 1/3條 ⾦華⽕腿 少許（約臘⾁份量） 蝦⽶ 60g 乾⾙ 20g 乾蔥 3湯匙 [冬菇（optional) 3隻 （因冬菇令蘿蔔糕保存得不久，如落冬菇就要在兩三天 內⾷完)] 調味料 ⽩糖 4茶匙（或⼀⼤塊冰糖) 鹽 1/2茶匙 雞粉 1/2茶匙 ⼤地⿂粉 1/2茶匙 蝦粉/亁⾙粉 1/2茶匙 菇粉 2茶匙 ⽩胡椒 1茶匙 紹興酒 1茶匙 ⿇油 2茶 裝飾 熟芝⿇ 適量（以⽩鑊炒⾹） ⾦華⽕腿 適量（蒸熟後切碎炒⾹） :

:

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Pa s t ry

臘味蘿蔔糕

做法 :

步驟 臘腸、⾦華⽕腿汆⽔1分鐘，臘⾁汆⽔15分鐘。《貼⼠(a)》 步驟 蝦⽶、乾⾙先沖洗再⽤⽔浸軟，隔去⽔份 （乾⾙最好隔夜浸，浸過的蝦 ⽶、乾⾙⽔備⽤）。【如⽤冬菇最好隔夜浸，第⼆天擠去⽔份（浸過的冬 菇⽔備⽤），⽤⽣抽、⿇油和紹興酒拌勻，蒸15分鐘，然後切細粒】。 步驟 將以上步驟#1臘味、⾦華⽕腿和#2的蝦⽶隔⽔蒸40分鐘，然後將臘腸、臘 ⾁、⾦華⽕腿切細粒，乾⾙撕開，蝦⽶如⼤隻就略切，備⽤。⼩許⾦華⽕ 腿切蓉。 步驟 芝⿇⽩鑊炒⾹，盛起備⽤。⽕腿蓉下⼩許油炒⾹，上牒備⽤。 步驟 把⽩蘿蔔頭尾切去，去⽪，2/3（830g)刨粗絲，1/3 (420g)切成⼩過⼿指 尾⼤少細條。《貼⼠(b)》New item 步驟 ⾸先不⽤油炒⾹臘腸，迫出臘腸的油後，便加⼊蝦⽶，當蝦⽶發出⾹味 後，下臘⾁、⾦華⽕腿【冬菇（如⽤）】，開始出味後加⼊乾蔥，再加⼊ 乾⾙，⽴即熄⽕拌均，以防乾⾙炒太久⽽失⼝感。餡料上碟備⽤，留油在 鑊中。 步驟 鑊不⽤洗，⽤上原本臘味等的味道，放⼊蘿蔔絲和條，加糖以細⽕炒，當 蘿蔔炒⾄出⽔⼤概8成熟後，熄⽕，倒出⽔份，蘿蔔留在鑊中備⽤。《貼⼠ (c)》 1

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Pa s t ry

臘味蘿蔔糕

步驟 8 將另外加蘿蔔和#7炒出的蘿蔔⽔放⼊攪拌機打成汁，然後過篩。將蘿蔔汁 和雞湯的⽐例混成所需的「液體」。 步驟 9 將步驟#8的液體留下1碗備⽤，便可將餘下的「液體」加⼊所有的粉開成粉 漿。 步驟 10 步驟#7在鑊中的蘿蔔重新加熱後，加⼊其餘的「調味料」和#8備⽤的1杯 「液體」，再放回所有「餡料」拌均，然後轉細⽕，先將少許的粉漿倒 ⼊，並以細⽕拌均。當粉漿開始變得實和杰⾝後關⽕，再倒⼊餘下的粉漿 混合。《貼⼠(d)》 步驟 11 倒⼊糕盤，輕拍在桌上，以避免糕內有空隙，（如有⼩蝦⽶⽪，可以⽩鑊 炒⾹，灑在糕⾯拍實)，⽤⼤⽕蒸75分鐘。《貼⼠(e)》 步驟 12 最後灑上芝⿇和⽕腿蓉，完成！

貼⼠ :

把臘味先氽⽔，可除去表⾯的雜質和減少油膩感。蝦⽶、乾⾙、⾦華⽕腿 和冬菇必須爆炒過才會散發⾹味。 (b) 如果將全部蘿蔔刨成絲會令⼝感太糊，全部切成⼩條就失去糕的感覺，所 以各⼀半剛好。 (c) ⽩蘿蔔⽤糖炒過，能中和蘿蔔本⾝的澀味，還可以帶出蘿蔔的鮮甜味。 (a)

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Pa s t ry

臘味蘿蔔糕

千萬不要⼀下⼦倒⼊粉漿，否則會令蘿蔔糕蒸完後不能成形，變得鬆散。 應該⾸先逐少加⼊數湯匙粉漿，然後以細⽕慢慢拌勻煮熟粉漿⾄杰⾝，煮熟的 粉槳有助蘿蔔糕蒸後變得凝固。 (e) 蒸糕的時間是60⾄120分鐘，但視乎糕盤的⼤⼩和⽕⼒，蒸完後可⽤⼀枝 筷⼦穿⼊蘿蔔糕，若果沾有粉漿的話，可多蒸數⼗分鐘，直⾄沒有沾上任何粉 漿即可。⽤以上的糕盤，以100°C的蒸爐要75分鐘。 (f) 蝦⽶、乾⾙、冬菇浸過 的⽔要留下，⽤來去開粉漿或⽤來炒蘿蔔，可提升蘿蔔糕的鮮味。不過冬菇⽔ 要⽤第⼆次浸泡的，第⼀次的會污糟。 (d)

關於這道菜 :

蘿蔔糕是⼀種廣東⾷品，除了作為粵式茶樓的點⼼外，在廣東和⾹港更作為賀 年⾷品，寓意步步⾼升。蘿蔔糕在閩南⽂化中也⾮常重要，因此在福建南部、 臺灣、新加坡及⾺來⻄亞也甚為普遍。當地⼈以閩南泉漳語、潮汕語稱之為菜 頭粿。台灣客家⼈則稱之為蘿蔔粄或菜頭粄。 傳統粵式茶樓的蘿蔔糕⼀般分為蒸蘿蔔糕和煎蘿蔔糕兩種。蒸煮的蘿蔔糕，可 加上醬油調味。⽽煎蘿蔔糕則是將已蒸煮好的蘿蔔糕切成⽅塊，放在少量的油 中煎⾄表⾯⾦⿈⾊即成，還可以選擇蘸上甜醬、芝⿇醬或辣醬作調味。除了茶 樓外，⾹港的粥店都會售賣蒸蘿蔔糕，但材料較為簡單，通常不會加⼊⾁類材 料，甚⾄沒有配料，通常淋上醬油調味，可與粥品和炒麵作為簡單的早餐或⼩ 吃。 ⾹港與廣東⼀帶的粵式茶樓除了供應傳統的煎蘿蔔糕外，以XO醬和蘿蔔 糕同炒的「XO醬炒蘿蔔糕」也甚為常⾒。港式蘿蔔糕⼀般會有蝦⽶。 坊間做蘿蔔糕的⽅法眾多，這裏介紹做蘿蔔糕的⽅法是根據個⼈和親戚朋友的 ⼝味喜好，經過多次調校⽽成。每個⼈可根據⾃⼰的喜好，調配液體和粉的⽐ 例去決定蘿蔔糕的硬度，或決定餡料多少。 Pastry -

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Pa s t ry

Mini

Baguettes [Demo by Allison Ehri Kreitler]

Yields 6 mini baguette

Ingredients :

1 lb. (3-1/3 cups) bread our; more for dusting 2-1/2 tsp. active dry yeast 1-1/2 tsp. ne sea salt Semolina (pasta our) or ne cornmeal for sprinkling on the baking sheet Method :

Step 1

Mix the our, yeast, and salt in the bowl of a stand mixer tted the dough hook.

Step 2

Add 1-1/2 cups of lukewarm water to the our mixture, and mix on medium-low speed for 1 minute.

With a rubber spatula, scrape the sides and bottom of the bowl and the dough hook for 2 minutes (the dough will be very sticky), until the dough looks smooth and pulls away from the sides of the bowl, about 6 minutes more.

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Pa s t ry Mini Baguettes

Step 3

Lightly our the dough and your ngers.

Remove the dough hook and scrape any dough clinging to the hook into the bowl onto a lightly oured work surface.

Step 4

Working around the dough, fold the edges into the middle in about 7 folds, pressing the edge down rmly into the centre of the dough with your ngertips after each fold.

Step 5

Remove the dough from the work surface, using the bowl scraper to loosen it if necessary, and put it seam side down in a medium bowl. Cover with a linen or other at-weave towel and let the dough rest in a draft-free spot until roughly doubled in size, 1 to 2 hours.

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Pa s t ry Mini Baguettes

Step 6

Line a large (17-1/2 x 13-inch - size of rack of oven) rimmed baking sheet with a linen towel and generously our the entire surface of the towel.

Step 7

Using the bowl scraper, scrape the dough out of the bowl onto a lightly oured work surface, smooth top side down.

Fold one side of the dough into the middle and press down rmly along the length of the seam. Do the same to in the opposite side, forming a rectangle. Turn the dough over so the smooth side is up.

With the bowl scraper, cut the dough into 6 equal pieces by making one lengthwise and two crosswise cuts. Weigh them; they should each be about 135g. Equal them out by cutting a bit off the heavier pieces and tucking it under the lighter pieces.

Step 8

Make a line of our on your work surface. Working with one piece of dough at a time, to put the smooth side down on the lightly oured work surface.

Press it into a rectangle about 1/3 inch thick.

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Pa s t ry Mini Baguettes

Step 9

Fold a long edge of the dough into the center, pressing rmly with your ngertips along the seam all the way down to the work surface - folding with one hand and pressing with the other; working from one end to the other. Fold the other long edge into the centre in the same way.

Continue to fold and press alternate edges (5 to 6 folds) until the baguette is 11 to 12 inches long.

Dredge the smooth side of the dough with our (the seam is on top.

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Pa s t ry Mini Baguettes

Step 10

Set the baguette oured side up (seam down) on the towel, and make a little fold in the towel to separate it from the next baguette.

Repeat with the remaining dough, setting the baguettes on the towel with a fold separating them. Cover with a linen towel and let sit until roughly doubled in size (1 to 1-1/2 hours). While the dough sits, position oven racks in the bottom thirds of the oven (below middle) and heat the oven to 260°C. Have ready a small spray bottle of water.

Step 11

When the baguettes are ready, carefully transfer them to two baking sheets with your hands, arranging 3 lengthwise per sheet.

With a thin, very sharp knife, make 4 to 5 slashes on a sharp diagonal, 1/8 to 1/4 inch deep, on the tops of each baguette.

Open the oven and quickly spray about 10 squirts of water into the bottom and sides of the oven to make steam. Put the baguettes in the oven, spray again into the bottom and sides of the oven, and quickly close the door to trap the steam. Reduce the oven temperature to 250°C. Bake the baguettes for 6 minutes and then quickly turn them over on their baking sheets. Swap the sheets’ positions and bake for another 5 minutes.

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Pa s t ry Mini Baguettes

Step 12

Remove the baguettes from the baking sheets and put them scored side up directly on the oven racks (if making the baguettes ahead, don’t return them to the oven; see Note below). Bake until the baguettes are dark golden brown, about 5 minutes more. Transfer to a rack to cool.

[If making the baguettes ahead, don’t do this step - see Note below].

Note (Making ahead) :

You can par-bake the baguettes for the rst 11 minutes (6+5), cool them completely, and freeze for up to one month.

To nish them, bake the frozen baguettes directly on the oven racks in a 230°C oven until dark golden brown (about 10 minutes).

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Pastry - Mini Baguettes 6/6 Page 280

Pa s t ry

Classic Scones with Jam & Clotted Cream Ingredient :

350g self-raising our, plus more for dusting 1/4 tsp salt 1 tsp baking powder 85g butter, cut into cubes 3 tbsp caster sugar

175ml milk 1 tsp vanilla extract Fresh lemon juice Beaten egg, to glaze Jam and clotted cream, to serve

Method :

Step 1

Put a baking sheet in the oven. Pre-heat the oven to 220°C/fan 200°C/gas 7.

Step 2

Tip the our into a large bowl with the salt and baking powder, then mix. Add the butter, then rub in with your ngers until the mix looks like ne crumbs. Stir in the sugar. ["Dry mix"] Step 3

Put the milk into a jug and heat in the microwave for about 30 secs until warm, but not hot. Add the vanilla and lemon juice, then set aside for a moment.

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Pa s t ry Cla s s ic s cone s wit h ja m & clot t e d cre a m

Step 4

Make a well in the dry mix, then add the liquid and combine it quickly with a cutlery knife – it will seem pretty wet at rst. Scatter some our onto the work surface and tip the dough out. Dredge the dough and your hands with a little more our, then fold the dough over 2-3 times until it’s a little smoother. Pat into a round shape of about 4cm deep.

Step 5

Take a 5cm round cutter and dip it into some our. Plunge into the dough, then repeat until you have four scones. Brush the tops with beaten egg, then carefully place onto the hot baking tray in the oven.

Step 6

Bake for 10 mins until risen and golden on the top. Eat just warm or cold on the day of baking, generously topped with jam and clotted cream. If freezing, freeze once cool. Defrost, then put in a low oven (about 160°C/fan140°C/gas 3) for a few mins to refresh.

About the dish :

Scones are a British afternoon tea staple and they’re delicious served with jam and clotted cream. Not quite cake, but not really a biscuit or pastry either, scones have a unique texture that’s entirely their own.

Scones are thought to have originated in Scotland in the early 1500s and the rst known print reference was made by a Scottish poet in 1513.

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Pa s t ry Cla s s ic s cone s wit h ja m & clot t e d cre a m

Scones were originally made using oats, shaped into a large round and scored into four or six wedges. They were then griddle baked over an open re, although today’s versions are made with our and baked in the oven.

The word "scone" is thought to have originated from the Dutch “schoonbrot,” meaning ne white bread; and the closely-related German “sconbrot,” which means ne or beautiful bread.

Around 1840, scones became an essential part of the fashionable ritual of afternoon tea in England. This was popularised by Anna, the Duchess of Bedford, who was a close friend of Queen Victoria. One afternoon she requested some ‘light food’, which included tea, biscuits and scones. It’s said that she enjoyed it so much that she ordered it every afternoon and the English ritual of ‘Afternoon Tea’ was born.

Much debate surrounds the ‘correct’ way to eat a scone. Cream tea is very popular in both Devon and Cornwall but the main difference is how they eat their scones. In Cornwall, jam is added rst to allow it to sink into the warm scone and then clotted cream is added on top. In Devon, it’s the other way round, clotted cream is spread rst to create a barrier between the runny jam and the scone.

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Pastry - Classic Scones with Jam & Clotted Cream 3/3 Page 283

Odd Recipe

ODD RECIPE

"Do some interesting bef

e!

Add

existence wi

m

e

ings

colours

at you have never done to

your

life;

enrich

your

every kind of oddities!

— Mehmet Murat Ildan

ODD RECIPE Page 284

Odd Re c ipe

Heading

Make Your

Own Garam Masala

Ingredients :

2 sticks of cinnamon 10 green cardamom pods 8 black cardamom pods 15 clove 1 tablespoon cumin seeds 1 tablespoon coriander seeds 1 tablespoon black peppercorns 1 teaspoon grated fresh nutmeg 2 dried red chiles Method :

Heat a heavy skillet over medium-high heat until fully heated and slightly smoking. Add all ingredients and shake and stir for about a minute, or until the spices smell toasted, are slightly darker, and give off just a slight bit of smoke. Remove from the heat and let cool.

Grind to a ne powder in a spice grinder or with a mortar and pestle, and store in an airtight container.

Cokking Techniques & Tips - Make Your Own Garam Masala 1/2 Page 285

C ookin g t e c h n ique s & t ips Make Y our Own G aram Masala

About the recipe :

Garam masala (from garam ("hot") and masala (a mixture of spices)) is a blend of ground spices originating from South Asia. It is common in Indian, Pakistani, Nepalese, Bangladeshi, Sri Lankan and Caribbean cuisines. It is used alone or with other seasonings.

The composition of garam masala differs regionally, with many recipes across the Indian subcontinent according to regional and personal taste, and none is considered more authentic than others.

The components of the mix are toasted, then ground together or added to the dish for avour just before nishing cooking.

Cokking Techniques & Tips - Make Your Own Garam Masala 2/2 Page 286

Odd Re c ipe Heading

椒鹽

做法 :

花椒⽤⼩⽕慢慢的焙乾，這樣處理過的花椒才能夠⾹氣四溢。 精鹽也⽤⼩⽕焙，直⾄發⿈。這樣炒過的鹽粒才不會嗆嗓⼦，⼝感才不 澀。 把焙乾的花椒、精鹽倒⼊料理機。花椒、鹽粒的⽐例可以是 ： ，當然， 要根據個⼈的喜好來調整⽐例。 開機，把花椒和鹽粒打碎即可。椒鹽的粒度可以通過控制機器的開動時間 來調整。 花椒氣味芳⾹，可除各種⾁類的腥羶臭氣，能促進唾液分泌，增加⾷慾。 2

關於這⾷譜 :

1

椒鹽是中國各個地區常⾒的調味料，是港式⼩炒常⽤的，⾹⿇⽽鹹，基本上加 了椒鹽即能為菜餚增味提鮮，更能勾起⼈們濃濃的⾷欲，有如魔法調味料般。

Cokking Techniques & Tips Page 287

椒鹽 1/1

Odd Re c ipe

⾃制臘⾁

材料 :

1. 五花腩 2,000g 2. 桂⽪ 15g 3. ⼋⾓ 15g 4. 茴⾹ 15g 5. 花椒 15g 6. 鹽 60g 7. ⽣抽 67ml (100g) 8. ⽼抽 67ml (100g) 9. 沙糖 120g 10. 玫瑰露 25ml (25g) 11. 紹興酒 25ml (25g) 12. ⾼梁 25ml (25g) [#2-5 可⽤⼗三味代替，因所有⾹料都有］。

⾃制臘⾁ 1/2

Odd Recipe Page 288

Odd Re c ipe

⾃制臘⾁

做法 :

1. 五花腩切成 3cm寛。 2. 將醃料#2⾄6打碎，然後rub into 五花腩，靜置醃2⼩時。 3. ⽤醃料#7⾄11 rub into 五花腩，放⼊雪櫃過夜。 4. 放⼊焗爐以65°C⾵焙共19.5⼩時。可分段⽩天⾵焙8⼩時，然後再放回醃料中 ⼊雪櫃過夜，第⼆天再⾵焙8⼩時，如此類推。 5. 可即⾷，或放在雪櫃保留30天。

關於這道菜 :

臘⾁是中國醃⾁的⼀種，主要流⾏於四川、湖南、重慶、貴州、江⻄和廣東⼀ 帶，但在南⽅其他地區也有製作，由於通常是在農曆的臘⽉進⾏醃製，所以稱 作「臘⾁」。 臘⾁已經有兩千多年的歷史。由於南⽅氣候潮濕，把⽣⾁（豬⾁、⽜⾁、⿂ ⾁、禽⾁如雞⾁，鴨⾁等）製成臘⾁可以延⻑保質時期，⽽且臘⾁味美，深得 當地⼈的喜愛。 廣式臘⾁與其他地區以燻烤為製作⼿段的臘⾁不同，廣式臘⾁多採取⾵乾的⽅ 法製作。將五花⾁切成約⼀⼨寬的條狀，然後以醬油、酒、⽩糖等混合⽽成的 調味料醃漬，待其顏⾊轉為褐⾊時，在⾁條的⼀端鑽孔，穿上線繩，掛於戶外 ⾵乾即成廣式臘⾁。 這裏的⾷譜是以廣式臘⾁的製造⽅法為基礎。

⾃制臘⾁ 2/2

Odd Recipe Page 289

Odd Re c ipe

H o m e- m a d e Steak Rub

Ingredient :

2 tbsp fresh cracked black pepper 2 tbsp kosher salt 2 tbsp paprika 1 tbsp crushed red pepper akes 1 tbsp crushed coriander seeds (not ground) 1 tbsp garlic powder 1 tbsp onion powder 2 tsp cayenne pepper Use of steak rub :

Dry rubs create a light crust around the meat, locking in juiciness, while marinades use an acidic base to tenderize the meat as it soaks.

Apply the rub on both sides of the steak. Use a generous amount, massaging with your hand until the surface of the meat is totally covered. Turn the steak over and apply to the other side. Cover and leave in the refrigerator overnight.

Odd Recipe - Home-made Steak Rub 1/1 Page 290

藥膳篇 藥膳篇

「安⾝之本，必資於⾷； 不知⾷宜者， 不⾜以存⽣也」 ……

– 唐．孫思邈

藥膳篇

Page 291

藥膳篇

淮⼭、杞⼦

淮⼭功效 :

淮⼭味⽢、性平， 連孕婦也合適⾷⽤。乾淮⼭具有健脾、補肺、固腎、益精等 多種好處，是中式湯⽔的最常⽤材料之⼀，因此，多汗、反覆感冒的氣虛者， 在秋季應該適度增加淮⼭的攝⼊量。 現代研究發現，淮⼭具有幫助消化、⽌ 咳、祛痰、抗敏和降⾎糖等作⽤。 禁忌 糖尿病患者不可多⾷，淮⼭過敏者慎⾷。 選擇湯⽔ 無花果蓮⼦百合淮⼭湯 - 安神助眠 健脾益胃，清虛熱，改善體質 。 :

:

杞⼦功效 :

枸杞味⽢，性平，並且會⼊肝經和腎經，有助養腎潤肺，也可補肝明⽬，例如 夜盲症及眼乾澀等。另外，可有助改善肝腎陰虧所引起的症狀，例如：腰膝痠 軟、頭暈等。枸杞有6⼤藥理作⽤: 提⾼免疫⼒，延緩衰⽼，抗肝損傷，降⾎ 糖，補腎功能，保肝功能。 禁忌 不與綠茶同飲，不能多吃，感冒發燒最好別吃。 選擇湯⽔ 蟲草花淮⼭杞⼦湯 - 滋肺補腎護肝，提⾼免疫⼒ 。 :

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藥膳篇

蓮⼦、紅棗 蓮⼦功效 :

養⼼安神，補脾益腎，固精澀腸，健腦益智，消除疲勞。主治⼼虛或⼼腎不交 引致⼼悸、失眠、晚上多夢、腎虛遺精、尿頻、久痢，脾虛引致泄瀉、婦⼥崩 漏帶下、⾷慾不振等病。⽼熟的蓮⼦還有⽌嘔、開胃等功⽤。此外，蓮⼦還可 以強⼼、降壓、鎮靜、抗衰⽼等。 禁忌 年⽼體虛者、⼤便燥結者勿⽤。蓮⼦不宜與柿⼦、柿餅、⽜奶等同⾷， 以防加重便秘。 選擇湯⽔ 蓮⼦百合淮⼭蘋果豬𦟌湯 清⼼潤肺，安神，健脾胃。 :

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紅棗功效 :

紅棗被稱為「補⾎聖果」，中醫⼀般都有紅棗補⾎的說法，這裏所指的⾎是 「氣⾎」，包括⾎液及各種營養物質。如果氣⾎不⾜，運⾏不好，就會容易⼿ 腳冰冷、⾯⾊不好，⼥性甚⾄會有經⾎少的徵狀。⽽紅棗即使鐵含量不⾼，但 有散寒活⾎、養⾎安神、改善脾胃虛弱等效⽤，令氣⾎運⾏暢順。好處多不勝 數 健脾益胃，健脾益胃，養⾎安神，減少烈性藥的副作⽤，保護正氣鎮靜安 神。 禁忌 切記過量，⾷⽤過多會引起胃酸過多、腹脹等問題。最好不要與⿈光胡 蘿蔔⼀起⾷⽤，也不要與動物肝臟同⾷⽤ ，服⽤退熱藥時也不要⾷⽤紅棗 。 選擇湯⽔ ⽊⽠紅棗薏⽶湯 健脾養顏，清熱去濕。 :

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藥膳篇

藍棗、⿓眼⾁ 藍棗功效 :

棗⼦都有補氣⾎的功效，當中以南棗最強效，其次是紅棗。不過南棗的售價⽐ 紅棗貴3⾄4倍，所以紅棗因為價錢較便宜⽽廣為⼤眾⾷⽤。南棗味⾹濃⽽沒有 酸味，它性質較平和、⽽且南棗補⽽不燥，可補⾎，養顏烏髮，養脾胃、平胃 氣、潤⼼肺、⽌咳嗽、補五臟、治虛損。南棗⽐紅棗來說是較矜貴的中藥材， 通常會⽤於產後坐⽉，虛弱的⽼⼈家，或是⼤時⼤節家庭進補。 禁忌 濕氣重和⾎熱的⼈⼠（容易熱氣、喉嚨痛、⽣暗瘡的⼈），都不宜⾷ 棗。 選擇湯⽔ 淮⼭南棗響螺湯 - 健脾益氣，可改善因飲⾷不良習慣⽽受損的脾 胃，螺⽚、元⾙、南棗、蜜棗，都有養氣⾎的功效，可以改善⾯⾊及⾎虛症 狀，以及改善睡眠質素。 :

:

⿓眼⾁功效 :

⿓眼⾁俗稱「桂圓」、「圓⾁」，歷史上有「南桂圓北⼈參」之稱。⿓眼⾁能 補⼼脾、益氣⾎、消除疲勞、養⾎、安神補腦、⻑智、補虛、滋營充液、開胃 健脾、明⽬斂汗、壯陽、去濁、除蠱毒、潤膚美容、養⾎安胎、減輕宮縮、利 胎兒發育；可治思慮勞傷⼼脾、⼼脾兩虛、氣⾎雙虧、健忘癡呆、精神失常、 神經衰弱、貧⾎萎⿈、腹瀉、腸⾵下⾎、產後⾎虧，也治氣⾎不⾜所致健忘、 失眠、⾃汗、盜汗、⼼悸、怔忡、脾虛⽔腫、⽉經過多。 禁忌 體內有發炎、上⽕者，以及孕婦不宜多⾷⿓眼⾁。⿓眼⾁屬濕熱，多⾷ 易氣滯、上⽕。外感發燒或感冒沒好的⼈忌。胸悶腹脹、脹滿不飢，⾷少⼝ 膩、咳吐痰濁、痰飲氣滯、痰濕中阻、腎病者忌⾷。 選擇湯⽔ 雪梨淮⼭杞⼦圓⾁茶 - 潤肺安神。 :

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藥膳篇

⾼麗紅蔘

⾼麗紅蔘功效 :

⼈參有「藥王」的稱號，⾼居中國四⼤補品之⾸。⾼麗紅參產於韓國，是將⼈ 參經⾼溫蒸熟後，乾燥加⼯⽽成。中草藥醫學認爲⾼麗紅蔘可以⼤補元氣、滋 補強壯等好處，能補充⼈體氣⾎陰陽之不⾜，進⽽增強體質、改善臟腑功能、 提⾼抗病能⼒。主要⽤於改善脾氣虛弱與肺氣虛弱，適合⽤於久病的⼈、衰弱 的⽼年⼈、⾝體抵抗⼒差的⼈⾝上。 最近中國中醫中還有提倡關於⾼麗蔘藥效 的《⾼麗蔘七效說》。 . 補氣救脫: 補充元氣、對各種急慢性疾病引起的體⼒衰退或暫時的虛脫狀態 有效、即可以增進體⼒。 . 益⾎複脈: 促進⾎液⽣效、增進肺和脾功能、改善因貧⾎引起的全⾝新陳代 謝之異常、同時可以造⾎並促使⾎液循環。 . 養⼼安神: 安⼼⼼神、消除因⾎⾏不全或⼼臟機能下降⽽引起的精神不安、 即減少各種精神壓⼒。 . ⽣津⽌渴: 改善肺脾胃的機能不⾜現象、增進全⾝機能、並充當⼈體必要的 體液、從⽽減輕⼝渴的症狀、尤對治療糖尿病有功效。 . 補肺定喘: 滋補因肺機能弱⽽引起的氣喘及咳嗽等症狀、同時協助脾胃之 氣、以充實精⼒。即能安定呼吸、對呼吸系統患疾有功效。 . 健脾⽌瀉: 健胃整腸以⽌瀉、強化消化器官、幫助消化機能。 . 托毒合瘡: 排除體內毒素、恢複⽪膚的機能正常、對治療腫瘍也有功效。 禁忌 1. 常熬夜或失眠⼈⼠不宜 ; 2. 脾氣暴躁⼈⼠不宜 ; 3. 不宜與寒涼的⾷物服 ⽤ (紅參是補⾎產品，不宜與寒涼的⾷物服⽤，以免影響其功效，例如⻄⽠、冬 ⽠等等)。 選擇湯⽔ ⾃家創「三蔘湯」- ⾼麗紅參、花旗參、黨參各20g、⽔鴨1隻或鵪 鶉2隻、25年以上陳年果⽪1個、南棗兩粒、姜數⽚、⼲⾙兩粒提鮮、放⼊燉盅 隔⽔燉5⼩時。 :

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藥膳篇

花旗參、黨參 花旗參功效 :

花旗參在北美印第安⼈中的使⽤，可以追溯到幾千年前；在亞洲區的使⽤也有 三百多年歷史。花旗參能益氣降⽕、提神健脾開胃， 主要⽤於改善肺陰不⾜、 虛熱喘咳、熱病傷陰燥咳等病症。 燥熱、容易⼝乾⾆燥、便秘、早上起來眼屎 很多的⼈，或是壓⼒太⼤、⼯作忙碌、睡眠不⾜的⼈，都可⽤來補元氣。 禁忌 孕婦及哺乳期⼥性勿⽤ 糖尿病患者或服⽤降⾎糖藥物者 患有對雌 激素敏感的疾病 ⼊睡困難或失眠患者 思覺失調症患者 ⼿術前兩周 勿與抗凝⾎藥物併⽤ 勿與抗憂鬱⽤藥單胺氧化酶抑制劑併⽤。 選擇湯⽔ 花旗參燉雞湯 達到⼀定程度的消除疲勞、靜⼼凝神、增強記憶⼒ 的作⽤，加上雞湯的温補效果，適量服⽤可以增強消除疲勞等的作⽤，是很適 合失眠、煩躁、記憶⼒衰退的⼈羣⾷⽤的。 :

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黨參功效 :

黨參⼜稱紋黨，是⼀味不可多得的中藥材，對於那些脾肺氣虛、⾷少倦怠、咳 嗽虛喘、氣⾎不⾜、⾯⾊萎⿈、⼼悸氣短、津傷⼝渴的⼈，經常⾷⽤對⾮常有 好處的。 黨參作⽤⽐較弱，但是因為價錢便宜， 在使⽤量上需要多⼀點才能發 揮效果。 禁忌 氣滯、怒⽕盛或者是中滿有內⽕的⼈。 選擇湯⽔ 黨參淮⼭栗⼦紅棗豬腱湯 適合脾胃氣虛、容易感到疲倦、胃⼝不 好、容易患上感冒之⼈⼠飲⽤。 黨參味⽢甜易⼊⼝、補氣養⾎健脾胃；淮⼭也 是健脾胃、有益肺滋陰的功效；栗⼦健脾增進⾷慾；紅棗補⾎養⼼安神。 :

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藥膳篇

鯊⿂⾻、⿅筋 鯊⿂⾻功效 :

鯊⿂⾻取⾃鯊⿂，通常是指鯊⿂脊樑⾻尾端位置。傳統⾷療認為鯊⿂⾻（包括 ⿂翅）能夠停⽌腫瘤⽣⻑、增強⼈體抗癌能⼒、增加抵抗⼒及⾃然治癒⼒，更 可以對關節炎、⾻刺、潰瘍性腸胃炎、⾻質疏鬆症等產⽣預防和治療作⽤。不 過對於「鯊⿂⾻有抗癌防癌作⽤的說法」，有專家指出國外醫學界對鯊⿂⾻治 癌的研究已經進⾏了不短的⼀段時間，但⼀直缺乏令⼈信服的證據。 由於採購回來的鯊⿂⾻皆為乾貨，因⽽在烹飪前需要先⽤冷⽔浸泡，浸發時間 ⼀般需要2⼩時以上。泡發后的鯊⿂⾻，然後加薑蔥和料酒⾶⽔，以達到去除腥 味的⽬的。鯊⿂⾻只適⽤於燉煮⽼⽕靚湯，燉成的湯滋味鮮美⾹濃。 禁忌 主要是對海鮮過敏者忌⾷。 選擇湯⽔ 猴頭菇鯊⿂⾻湯 - 健脾健腎，養⼼寧神，強化⾻骼，潤肺化痰，養 肝，益氣，健脾，養胃，利⽔除濕，消腫解毒，和中消暑，理氣健脾，燥濕化 痰。 :

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⿅筋功效 :

⿅筋是梅花⿅或⾺⿅四肢的伸肌腱、屈肌腱和背最⻑肌的肌膜。⿅筋性溫，味 淡微咸，無毒。⿅筋有強筋壯⾻、養⾎通絡、⽣精益髓的功能，主治於勞損， 續絕傷，⼤壯筋⾻，補陽氣； 對久患⾵濕、關節痛，腰脊疼痛，筋⾻疲乏或軟 弱無⼒，步履艱難，⼿⾜無⼒，⼿腳抽筋，跌打勞損、筋⾻酸痛等療效顯著。 ⿅筋含豐富的膠原蛋⽩，故有養⾎的作⽤。 禁忌 適合虛寒體質的⼈吃，有外傷或有感染發熱以及陽盛上⽕之⼈不宜⾷⽤ ⿅筋。 選擇湯⽔ 補腎⿅筋湯 - 補腎壯陽、強壯筋⾻，⽤於腎陽不⾜之腰膝痠軟、步履 不健、筋絡攣縮；中⾵後肢體痿軟乏⼒、偏癱或產後受⾵，下肢痿軟；及筋⾻ 失養、產後體弱、⾵邪內侵、阻滯經絡，下肢痿軟或偏廢等症。 :

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藥膳篇

海⾺、陳⽪、海星 海⾺功效 :

海⾺素有「北⽅⼈參﹐南⽅海⾺」之說，是海⿓科⿂類動物，屬於⼀種珍貴的 滋補藥品，味鹹⽢，性溫。海⾺具有強⾝健體、補腎壯陽、舒筋活絡、消炎⽌ 痛、鎮靜安神、⽌咳平喘等藥⽤功能，特別是對於治療神經系統的疾病更為有 效。⽤來燉湯，具有補腎益氣、健脾和胃之⾷療效⽤。 禁忌 除孕婦、陰虛⽕旺者、外感、對海⾺或其成分過敏之⼈⼠外，海⾺對⼀ 般⼈⼠並無明顯副作⽤，臨床服⽤較為安全。 選擇湯⽔ 海⾺川⾙⺟陳⽪湯 健脾益肺氣，⽌咳化痰。 :

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陳⽪功效 :

陳⽪，其放置的時間越久，其藥效越強。中醫學認為陳⽪味⾟苦、性溫，具有 溫胃散寒、理氣健脾的功效，適合胃部脹滿、消化不良、⾷欲不振、咳嗽多痰 等症状的⼈⾷⽤。現代研究表明，陳⽪中含有⼤量揮髮油、橙⽪甙等成分，對 胃腸道有溫和刺激作⽤，可促進消化液的分泌，排除腸道內積氣，增加⾷慾。 禁忌 陳⽪偏於溫燥，有乾咳無痰、⼝乾⾆燥等症状的陰虛體質者不宜多⾷。 選擇湯⽔ 淮⼭薏⽶陳⽪湯 健脾去油膩，適合⾷滯的⼈⼠，平⽇不需常喝，孕 婦及授乳期的婦⼥則不宜飲⽤。 :

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海星功效 :

乾燥的海星可作為治療腰腿疼痛的藥，可治胃潰瘍，腹瀉等症。海星能清熱、 解痰散結，海星的⾎漿是治療腫瘤的良藥，它能增強機體對腫瘤細胞的免疫反 應。海星具有消炎消腫功能，能預防扁桃體發炎，並鎮驚安神效果。 禁忌 海鮮過敏者不宜⾷⽤，消化功能差者不宜過多⾷⽤。 選擇湯⽔ 海星蘋果海底椰湯 化痰⽌咳，消腫散結，強肺潤肺，舒緩氣管敏 感，特別適合經常喉嚨痛，扁桃線發炎，氣管成⽇痕。 :

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藥膳篇

鱷⿂⾁、鵪鶉、鷓鴣 鱷⿂⾁功效 :

鱷⿂⾁有⼤量的蛋⽩質和⼈體必需的氨基酸、不飽和脂肪酸、維⽣素和多種微 量元素，但脂肪含量少。 鱷⿂體內的⼀種優化核酸，常⾷可補氣⾎、壯筋⾻、 驅濕邪，對咳嗽、哮喘、⾵濕、貧⾎、糖尿病等有較好的輔助功效。 鱷⿂⾁的 ⾻膠原含量⾼，能護膚養顏作⽤，使⽪膚增加彈性，減少和延緩皺紋早現。 禁忌 结核病患者服药时要忌， 出⾎性患者、痛⻛患者不宜。 選擇湯⽔ 蟲草花鱷⿂⾁燉瘦⾁湯 助舒緩氣管不適，平喘⽌咳、提升免疫⼒、 有助健脾和胃、潤肺、補氣⾎、⽣津開胃。 :

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鵪鶉功效 :

鵪鶉素有 動物⼈參 之稱，不僅⾷⽤營養價值很⾼， 它的藥⽤價值也很⾼。 鵪 鶉性⽢、平、無毒，具有益中補氣，強筋⾻，耐寒暑，消結熱，利⽔消腫作 ⽤。經臨牀試驗，鵪鶉對貧⾎、營養不良、神經衰弱、氣管炎、⼼臟病都有相 當療效。 禁忌 胃腸道功能不好，肥胖⼈⼠不宜⾷過量，在感冒期間是不宜⾷⽤。 選擇湯⽔ 雪⽿⽟⽵煲鵪鶉湯 補氣調肺、滋陰潤燥、養陰⽣津、滋潤補益， 適合男⼥⽼少飲⽤。 "

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鷓鴣功效 :

鷓鴣含有豐富的蛋⽩質、脂肪含有⼈體必需的 種氨基酸和較⾼的鋅、鍶等微 量元素，具有壯陽補腎、強⾝健體的功效。 味⽢鹹、性微溫。 功能健腦、利 ⽔、健脾、固肺、化痰、斂汗、補⽽不燥。 禁忌 不適宜⽕⼤的⼈⾷⽤，鷓鴣不宜與⽵筍同⾷。 選擇湯⽔ 淮⼭杞⼦燉鷓鴣 化痰⽌咳、增強免疫⼒。 18

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藥膳篇

⽔鴨、⼭斑⿂ ⽔鴨功效 :

⽔鴨主要⽣活在河湖蘆葦叢中，以吃⿂蝦⾙類為主，故有蚬鴨之名。 鴨⾁含蛋 ⽩質、脂肪、碳⽔化物、鈣、鐵、磷、硫胺素、核⿈素。 卵含維⽣素A、B1、 B2、鎂、鉀、氯、鈉等。 ⽔鴨味⽢，微寒⽽無毒，有溫中益氣，滋肝養氣，補 陰虛，消⾷和胃，利⽔消腫及解毒之功，補⽽不燥。 對於病后虛弱、⾷慾不振 有很好的⾷療功效。 禁忌 感冒患者、體質虛寒者、腹瀉者不宜。無特殊⾷⽤禁忌。 選擇湯⽔ 冬⽠荷葉⽔鴨湯 - 有清熱消暑，利尿袪濕，養陰⽣津的作⽤，很適合 夏天飲，可清熱袪暑之餘，⼜可在流汗後補充津液。 :

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⼭斑⿂功效 :

⼭斑⿂，與⽣⿂同科，在淡⽔⿂之中，營養價值⽐⽣⿂還⾼，是廣東⼈煲⿂湯 之珍品。⼭斑⿂含豐富蛋⽩質，能促進傷⼝癒合、⽣肌活⾎、滋陰明⽬、補脾 益胃、斂汗、⽌咳、開胃等功效，⽼幼咸宜，特別適合病後調理及⾝體虛弱的 ⼈。⼭斑⿂不適宜其他⾷法，但⽤來煲湯，其味道極鮮美， 無腥味、⾁質細 嫩。有些⼈誤會⼭斑⿂是無鱗⿂，其實⼭斑⿂是有鱗的淡⽔⿂，只是⿂鱗很細 ⼩。 禁忌 無特殊禁忌。 選擇湯⽔ 淮⼭杞⼦元⾁⼭班⿂湯 - 能補肺益腎，健脾⽌瀉，益精補氣，養肝明 ⽬，補益⼼脾、養⾎安神。⼭斑⿂滋補⼒⽐⽣⿂更好，煲出來湯⽔，也很甜 美。 :

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藥膳篇

螺頭 螺頭功效 :

螺頭味⽢、性涼，能明⽬，也能緩解⼼虛熱痛，平時⾷⽤能起到開胃消滯 和美容養顏的重要功效。吃螺⾁能亦夠提⾼免疫⼒，⼜有壯陽壯腰的功 ⽤，螺⾁能促進性功能、⽣精助育、強精益氣，提⾼精液質量，增強精⼦ 活⼒。螺頭含利尿成分，能消除體內⽔鈉瀦留，利尿消腫。可治療全⾝⽔ 腫，⼩便不利等。 新鮮響螺⾁質鮮嫩，即使久煮也不會⽼韌，除了燉湯外，也可以⽤來燜 煮。乾螺頭主要⽤來煲⽼⽕湯。 禁忌 因為螺頭屬⼤寒性質，所以胃寒病⼈及⾵寒感冒期間忌⾷，⼥性⽉經期 間及產後都不能⾷⽤。凡是脾胃虚寒，容易腹瀉的都不要去服⽤。 選擇湯⽔ 淮⼭杞⼦響螺瘦⾁湯 這個淮⼭杞⼦響螺瘦⾁湯補⽽不燥，適合秋冬 飲⽤，特別是肺燥的⼈⼠。如果有⼤便秘澀、肌膚枯燥的情況，多喝這個湯⽔ 滋潤，可改善問題。 :

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關於藥膳 :

藥膳，即藥材與⾷材相配⽽做成的美⾷。它是中國傳統的醫學知識與烹調經驗 相結合的產物。 寓醫於⾷ ，既將藥物作為⾷物，⼜將⾷物賦以藥⽤，藥借⾷ ⼒，⾷助藥威，⼆者相輔相成，相得益彰；既具有較⾼的營養價值，⼜可防病 治病、保健強⾝、延年益壽。故古⼈早就有 醫⾷同源、藥⾷同源 之説。現代 考古學、⺠族學家已發現不少原始時代的藥性⾷物，這證明藥膳確實起源於⼈ 類的原始時代，藥和膳是同源。 中國藥膳的起源歷史，《周禮》中⽈，⻄周時有⼀種官叫「⾷醫」。⾷醫主要 掌理調配周天⼦的「六⾷」、「六飲」、「六膳」、「百羞」、「百醬」的滋 味、溫涼和分量。從⾷醫所從事的⼯作來看，他們已與現代的廚師、營養醫似 集於⼀⾝。 “

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藥膳篇 藥膳保健

藥膳兩字的出現，在甲⾻⽂與⾦⽂中就可以找到。⽽將藥字與膳字聯起來使 ⽤，形成藥膳這個詞，在中國⾄少有⼀千多年，最早⾒於《後漢書·列⼥傳》。 藥膳湯有治療疾病、養⽣保健等作⽤。藥膳湯是依據“藥⾷同源”的理論，遵循 因⼈⽽異、因病⽽異、因時⽽異的原則，全⾯、綜合、靈活地應⽤藥膳⾷療⽅ 做成的藥膳湯⽔。 中國藥膳起遠古⾄現今，廣為傳播。據有關學者統計，⾃漢初到明末，有關藥 膳的著作已有300多部。中藥與⾷物相配，就能做到藥借⾷味，⾷助藥性，變 「良藥苦⼝」，為「良藥可⼝」。所以說，藥膳是充分發揮中藥效能的美味佳 肴，特別能滿⾜⼈們「厭於藥，喜於⾷」的天性。

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Cooking Cooking Techniques Techniques & & Tips Tips

COOKING TECHNIQUES & TIPS

“Cooking is like painting ere are only so many notes many

av

iting a song. Just as col

s,

s—it’s how you combine

ere are only so em

at sets you

apart.”

– Wolfgang Puck

COOKING TECHNIQUES & TIPS Page 303

C ookin g t e c h n ique s & t ips Heading

How to Make a Roux

What is a roux :

A roux is paste that is used as a thickener. It is simply our cooked in fat. As the proteins in the our are heated, they expand and disperse evenly throughout the liquid that they are mixed with. Raw our itself alone can be used as a thickening agent; however, cooking the our rst takes away the oury taste and creates a more even and smooth texture.

There are three major categories of roux that are dependent on the length of cooking.

White roux: it is used commonly in light,

creamy sauces like béchamel, has the shortest cooking time. The our has been lightly browned but it is still very pale in colour.

Blonde roux: it is darker in colour and can be recognised by the almost nutty smell that develops as the ours continue to brown.

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C ookin g t e c h n ique s & t ips How to make a roux

Brown roux: it is the darkest roux, which,

having cooked the longest, has the deepest smell, avour, and colour. One thing to note is that the longer a roux is cooked—and the darker it becomes - the less ability it has to thicken. Therefore you will need more of a darker roux to thicken to the same degree than the same quantity of a lighter roux.

Method :

Step 1

Start with your fat. Usually, a recipe calling for a roux will tell you what sort of fat to use, as it will affect the avour so greatly. If it doesn't, a good starting place is butter.

Step 2

Heat your butter in a heavy pan over low heat. When the butter has melted and the foaming subsides, add your our. The quantities should be the same. For example, if you use two tablespoons of butter, you'll want to use two tablespoons of our.

Step 3

The moment the our meets the butter, you'll need to start stirring, either with a whisk or a at-edged wooden spoon. You will want a utensil that will allow you to keep the mixture moving, to prevent the roux from burning.

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C ookin g t e c h n ique s & t ips How to make a roux

Step 4

At rst, the mixture will be fairly liquid but keep stirring. As it continues to cook, it will thicken into a more paste-like substance.

Soon, the colour will begin to deepen. Keep stirring. You will be able to smell the our cooking—a warm, pleasant, nutty scent. Keep stirring. The only thing you need to worry about is stirring. The amount of time it will take to cook is dependent on many things, your stove, the fat you use, the type of roux the recipe calls for. For instance, a white roux might only take a couple of minutes, whereas a dark roux will take very much longer.

Step 5

Once your roux is browned to your liking, add hot stock or milk, continue to whisk vigorously, and reduce the liquid to the thickness of your liking.

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⾼湯做法

做法 :

清⽔和⾁⾻的⽐例是「1加侖⽔對兩磅⾁⾻」，餐廳會⽤⾁⾻⽐較⾼的⽐例 ，令到⾼湯更濃。 ⾁⾻在煮⾼湯之前要先清洗與初步煮熟（汆煮或烘烤），清洗可以盡量減 少⾁⾻中的⾎⽔與體液，留到湯裡再遇熱凝固成⾎渣。 ⾁⾻煮熟的⽅法有兩種： ⻄式的做法將清洗過的⾁⾻⽤烤箱180°C「烤烘」到表⾯上⾊。做出 來的⾼湯⽐較濃郁。 中式的做法是「氽燙」，做出來的⾼湯⾹氣⽐較乾淨。 做⻄式⾼湯會加⻄式⾹料，中式⾼湯就加薑蔥。 氽燙是要⾁⾻冷⽔下鍋，再開⽕到⽔煮滾後2分鐘。這做法的原因是讓⾁⾻ 的表⾯還呈現半熟狀態時，內部的⾎⽔有時間可以跑出來多⼀些，這樣氽 燙會⽐較乾淨。煮滾2分鐘的原因是⾁⾻的外層才夠熟，煮煲湯的時候不會 讓缺⽔出來變成⾎渣。氽燙後⽤清⽔清洗乾淨⾁⾻。 Cooking Techniques & Tips Page 307

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⾼湯做法

清⾼湯 :

清⾼湯⽤於⼀般料理和要清澈的湯品。清澈的原因是⾁⾻內的組織沒有溶 在湯中。 做清⾼湯，煲湯時的⽕候要從頭到尾⼀直⽤⼩⽕「微滖」（低於100°C沸 溫），更加不要⽤⼤匙去攪動，以防⽌⾁⾻內的組織⾛出。 ⼤概⼀⼩時就完成清⾼湯。

⽩⾼湯 :

⽩⾼湯是奶⽩⾊的⾼湯，⽤於如上海菜的醃篤鮮湯、⽕瞳翅，或⽇式的拉 麵。 煮出⾼⽩湯的⽅法跟做⾼清湯的⽅法剛好相反，⽕要⼤，湯要⼀直維持⼤ 滾，煮的時候要⻑（只少要2⼩時或更⻑）。 每過20分鐘，先熄⽕，然後⽤⽊鏟去⼤⼒「搗碎」煲底的⾁⾻，然後⼤⼒ 攪動整煲湯，使⾁⾻內的組織溶⼊湯中，令其「乳化」。同時，要加⽔去 補充⼤⽕揮發了的⽔份。要湯⽔保持在原有的份量，有⼀個簡單⽅法，在 開⽕煲湯前先⽤橡筋綁在筷⼦上，將筷⼦插到煲底，再將橡筋移到剛好在 ⽔⾯上，每次就⽤有橡筋的筷⼦去量度湯的⽔位去加⽔。

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做花膠帖⼠ 1.

泡發花膠⽅法 ：

2.

花膠去腥：

乾蒸花膠20⾄30分鐘，以鎖緊膠質。 ⽤⽔喉⽔將花膠放⼊雪櫃浸發過夜。 將薑、蔥、陳⽪、料酒放⼊⼀煲⽔煮滾，放⼊花膠⾄⽔翻滾（⼤約三分 鐘），熄⽕，冚蓋過夜。 將花膠沖⽔多次洗淨。 將花膠留在盛盤⽔中，加兩樽蓋⽩醋浸1⼩時。 再將花膠沖洗去⽩醋味，再以⽔喉⽔啤⽔半⼩時。

儘量選擇年頭久⼀點的花膠。⽼花膠除了營養成分更豐富以外，有害物的 殘留也更少，更可貴的是腥味輕。花膠⻑期放置後，腥味成分就會揮發掉 很多。 儘量選擇公花膠。公花膠的腥味相較於⺟膠輕。 燉前要徹底清潔。花膠在從⿂腹中取出的時候，表⾯都會帶有絲狀或塊狀 的厚膜和⽑細⾎管的殘留⾎絲，那是花膠之所以腥的根本原因所在。在泡 發乾花膠的時候，⼀定要把花膠泡得變軟後，把表層的膜和⾎絲去掉，之 後清洗乾淨，然後換⽔再泡發。

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做花膠帖⼠

輔助去腥不能少幾種有效的去腥輔料。

蔥 姜 陳⽪ 料酒 ：這個⽅法是最傳統的去腥⽅式。鍋內加適量的⽔燒開（基本能沒過花 膠的⽔量），放⼊蔥段、薑⽚、陳⽪和料酒，倒⼊泡發好的花膠，開⽔焯幾分鐘後撈出，焯的時間 視花膠的薄厚控制在5-10分鐘左右（薄⾝的3-5分鐘），稍微晾涼後將花膠過冷⽔，然後再燉煮。 茶葉去腥法 ：也是⼀種去除⿂膠腥味的⽅法，其特徵是將⿂膠進⾏清洗浸泡後，加⼊茶葉 和⽔，在鍋中⼀起合煮，然後撈出⿂膠，再將花膠⽤清⽔漂洗乾淨，多次循環處理後，可以去除腥 味。但這這種做法會讓⿂膠的膠質損失⼀些。 * 除⿈油去腥：把花膠⾥⼀絲絲的⿈油洗掉。那就是 腥味的源頭。 - [

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除⿈油去腥 ：把花膠⾥⼀絲絲的⿈油洗掉。那就是腥味的源頭。 ]

檸檬去腥法：可以在泡發花膠的時候放上幾⽚檸檬或者滴上⼀些檸檬汁，去腥也很有效果。

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油煎去腥 ：在烹煮花膠前，先將花膠兩⾯微煎炸。 ]

⿈酒 薑 ：⿈酒加薑⽚也是公認的去腥神器。燉花膠時加⼊⿈酒，不但腥味去無蹤，燉出 來的花膠味道也會更加鮮美。 - [

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⼭楂 ：如果在燉花膠的時候放幾⽚⼭楂，腥味也會減少很多很多，燉好後的花膠還會有⼀ 股⼭楂果⼦的清⾹味兒。 - [

]

桂圓、紅棗、當歸、花旗參 ：燉煮⿂膠的時候，加⼊⼀點桂圓或者紅棗，或者當歸，或者 花旗參，也都可以把腥味降到最低。 - [

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時間處理：

不論炆煮、燉湯、煲湯，最後半⼩時才落花膠。最能保持花膠的質感，否 則花膠過淋便失去⼝感。（除了⾮常厚⾝⼤隻的花膠，時間可作加⻑）

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做花膠帖⼠ 2/3

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4.

湯⽔厚⾝：

5.

湯⽔加鮮：

做花膠帖⼠

想湯⽔⽐較杰⾝、重膠質，可以學⿍爺教路，⽤上⼀些頭尾、碎的花膠， ⿑⽔落去燉。 燉湯、煲湯也好，想味道更加突出，可以落少許⾦華⽕腿，更能把味道吊 出來。

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浸發及炆煮鮑⿂ 1.

浸發鮑⿂⽅法 ：

步驟 ⾸先把乾鮑略為以清⽔沖洗，主要是沖掉乾鮑的灰塵，然後將乾鮑放⼊器 具，以清⽔完全蓋過乾鮑，不⽤過多，也不要讓乾鮑暴露在空氣中，記得 清⽔不能沾有油，否則會影響乾鮑⾷⽤味道。然後以保鮮紙包著器具，以 防廢物掉進⽔中，再放⼊雪櫃。 步驟 每天換⽔，浸約3天⾄4天 (視乎乾鮑⼤⼩⽽定)，每天更換清⽔(若然有空換 多幾次亦可)，因為乾鮑浸太久，⽔便會發臭，若然幾⽇也不換⽔，臭味就 會影響乾鮑味道。， 步驟 浸⽔⾄少三⽇，然後以⼿按鮑⿂，檢查乾鮑是否軟⾝，⽅法是看看能否把 它屈曲成對摺，若然仍未能摺埋，就需要多浸半⽇或⼀天。 步驟 這時的乾鮑與最初已明顯不同，變⼤了及質地軟⾝，可以替乾鮑進⾏清潔 了。⾸先是撕掉鮑⿂⼝(鮑⾝橢圓形附近突出那部份)，其左邊有⼩孔，由此 挖掉屬於頭部的內臟，⽤⽛簽幫⼿亦可，要⼩⼼不要太暴⼒以免破壞了群 邊。清去內臟後再以⽛簽貫穿鮑⿂⼝，將殘留內臟也篤出來。 1

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浸發及炆煮鮑⿂

步驟 5 接著把乾鮑以清⽔洗淨，尤其是剛才去掉內臟的鮑⿂嘴位置，因為內臟必 需徹底洗掉，以免其腥臭影響乾鮑味道。群邊位可以新⽛刷輕⼒地刷乾 淨，再沖⼀沖便可。 步驟 6 最後是焗⽔，讓它注滿⽔份才算完全發透。將約200ml⽔倒⼊煲，放⼊薑 蔥，開中⾄⼤⽕煮滾，⽔滾後轉細⽕，然後放⼊鮑⿂，煮15分鐘後熄⽕， 蓋煲焗8⼩時。將鮑⿂拿上⼿，感覺是否更軟⾝、能否屈⾝更多，以及按它 的中⼼位，是否充滿⽔份及有回彈，若然效果不好就要焗多⼀次⽔。再焗 ⽔仍然是細⽕煮15分鐘，但焗兩⼩時便可。重覆這步驟直⾄乾鮑注⼊充⾜ ⽔份。⾄於焗完鮑⿂的⽔，可留著備⽤，若然你覺得太腥亦可倒去。

2.

炆煮乾鮑：

傳統⽅法 燒⼀窩滾⽔，先將⽼雞、腩排、雞腳及少量⾙碎汆⽔。 先在窩底舖上⽵笪。 再放上⼀層雞腳，將⼀只（已開4件）的⽼雞蓋在雞腳上。 再將鮑⿂平放在⽼雞上。 最後放上腩排及⾙碎。 加⼊之前焗鮑⿂的⽔加進窩中，再加清⽔⾄蓋過所有材料⾯。 開⽕燒⾄⽔滾，轉慢⽕炆3⼩時，關⽕焗8⼩時。再開⽕燒⾄⽔滾，轉慢⽕ 炆3⼩時，再關慢⽕炆8⼩時。餘此類推，可熄⽕焗過夜。留意如果不夠⽔ 要加⽔或上湯。 懶⼈⽅法 ： ⽤⼀或兩罐清雞湯，少量乾⾙碎，將之前焗好的鮑⿂（和焗鮑⿂的⽔）放 ⼊⼀個sous vide袋裏⾯，以sous vide⽅法，75°C sous vide 72⼩時。 再⽤「罐頭湯鮑做溏⼼鮑」的⽅法完成。 :

浸發及炆煮鮑⿂ 2/2

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蟹粉 材料 :

4⼈份量

蟹⾁+蟹⿈+蟹膏共150g 雞湯 76g 薑⽶ 114g（可⽤薑汁)

做法 :

豬/雞油 150g 紹酒 76g 雞蛋 1隻

步驟 ⽤⼩許油起鑊，放⼊⼀⽚薑和⼀條蔥⽩切成段炒⾹。當薑蔥變⿈時掉去。 步驟 起油鑊⽤中⽕爆⾹薑⽶。 步驟 加⼊蟹⾁、蟹⿈、蟹膏後要轉細⽕。 步驟 炒⾄聞到⾹味後，加⼊雞湯，慢⽕炒⾄收乾⽔分後。 步驟 下紹酒，再加少許糖、鹽、⽩胡椒粉及雞粉調味。 步驟 下油，⽤極細⽕邊炒邊推，以免煮燶，⼤概5分鐘。 步驟 最後加半隻蛋漿推勻，如有需要，勾芡。 1

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溏⼼蛋做法 S o f t-

boiled E gg

Method :

. Eggs set at room temperature. . Pierce a small hole on each egg to prevent the eggs from cracking in the hot water. . Heat up the water to boiling; then add a bowl of tap water. . Put in the egg, and reduce the heat to medium to boil for 5 to 6 minutes. . Put the eggs in ice water to prevent them from further cooking. . When the eggs are cracked open, contrary to Spring Eggs (溫泉 蛋), the egg white is rm and the egg yolk is semi- uid.

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溫泉蛋⿈做法 Spring Egg

Method :

. Eggs set at room temperature. . Put eggs in water bath at constant temperature of 65°C for 45 to 50 minutes, either use a sous vide stick or put eggs in a bowl with 65°C water and then put in steamer set at 65°C. . When the egg is cracked open, the egg white will still be semi- uid but the yolk is rm (溏⼼). There are two uses of the egg: Crack the eggs on bowl of noodles as 溫泉蛋.

Crack the eggs and remove the white and use the yolk for other western dishes, e.g. in a bowl of any cream soup to make the soup to look like a sunny side up egg.

溫泉蛋⿈做法 Spring Egg 1/1

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Perfect

Scrambled Eggs

Demo by Gordon Ramsay

Ingredient :

6 cold eggs 15g butter Salt and pepper

Crème fraîche/sour cream Chives

Method :

. Crack 6 cold eggs into a deep saucepan. . Add the butter. For smaller batches, use a 2-to-1 eggs-to-butter ratio. . Put the pan on high heat. . Stir continuously with a rubber spatula—don't whisk—making sure to scrape the bottom and sides of the pan. . After 30 seconds, take the pan off the heat. Keep stirring. After about 10 seconds, put back on the heat. Repeat for 3 minutes.

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Perfect

Sunny Side Up Eggs

Method :

. Add enough oil to the pan so that it just thinly coats the bottom. . Turn the heat to high and get the pan and the oil really hot, so that the oil shimmers and ickers.. . Put an oiled egg mould (round is the easiest to handle) in the pan. The use of a mould will keep the egg in perfect shape. . Crack an egg in a bowl, and pour it gently in the mould. To crack the egg rst in a bowl is to ensure the egg will sit in the middle of the mould to get a perfectly round and centred sunny side up egg. . When the edges of the egg begin to hold their shape, even beginning to brown a bit, wet your ngers and ick a few drops of water into the frying pan around the egg, and cover the egg with a glass lid.

. Keep an eye on the egg. After 20 to 30 seconds, the white will be slightly puffed and just-cooked through, the yolk still shiny and runny.

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Poached Eggs (in Silicon Cups)

Method :

. Fill the pot with about 1 inch of water and bring it to a boil. . Rub oil on the silicon cups. . Crack one egg in each cup. . Set the egg lled cup into the pot of boiling water and cover the pot with lid. . Cook until desired doneness. (about 10 minutes for a hard cooked yolk. Adjust accordingly.) . Use a table knife or plastic knife (something not too sharp) to remove the egg from the cup. Often times they just slide out without a knife.

About this recipe :

The traditional method usually shows you how to put the egg gently into the boiling water, add vinegar, swirl the egg in a whirl motion etc. - highly complicated and great skill! The method in this technique is so easy and without fail. All you need is a silicon cup.

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Perfect Mashed

Potatoes Ingredient :

4 Yukon gold potatoes 1-2 tbsp butter 2 cloves of garlic 2 sprigs of thyme Method :

1/4 cup of milk (or single cream) Salt and freshly cracked pepper to taste Fresh chives

. Peel and cut the potatoes into like sized pieces, and steam them for 20-30 minutes until soft. Steaming vs. boiling keeps the starch in the potatoes. . Heat the butter in a saucepan over medium low heat. Add the crushed garlic and thyme, and cook, stirring constantly, for 1 minute. Add the milk and cook until warm, about 1-2 minutes.

Remove from the heat. . Drain the butter, milk and herbs liquid using a sieve. Set aside. . Mash the potatoes using a hand-held masher, and place them into a pot over medium low heat. Add the warm butter, milk and herbs mixture, sea salt, and freshly cracked pepper, to taste. This step is to reduce the moisture in the potatoes. . If the mashed potatoes is not uffy enough, get them through a sieve (to make them really French). . Stir in the chopped chives to serve.

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去⾻鵝掌怎麼做 網上⽰範 1 網上⽰範 2

做法 :

. 鵝掌先⽤開⽔、薑、蔥、花椒滾⼤概20分鐘⾄能煺出⾻為準，取出後⽤冷

⽔浸泡。 . 先剁去鵝掌的趾尖。 . 左⼿拿起⼀隻鵝掌，使鵝掌⼼向下，⽤右⼿持⼩⼑，⽤⼑尖在鵝掌的三根 趾背上順著⾻各劃⼀道，然後⽤拇指和⾷指捏住鵝掌趾⾻的最前端，由⽖ 尖向鵝掌⼼⽅向推送，在推到底的時候，即可將⽖⾻取出。

去⾻鵝掌怎麼做 1/1

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油炸秘技

秘技 :

油淋淋的元兇，離不開油溫和⽕⼒不夠。 ⾏內將油溫分成10成，由攝⽒10度⾄220度。每級跳20-30度。 三成（攝⽒4O-6O度)：炸物浮出少量泡沬，不會升起，沒有聲響。 四成（攝⽒60-90度)：炸物微微移動，泡沫漸多，並夾雜微微聲 響。 五成（攝⽒90-120度)：炸物會顯著滾動，放出⼤量泡沫，可聽到聲 ⾳。 六成（攝⽒120-150度)：炸物漸漸上升，滾動幅度由⼩⾄⼤，有聲⾳ 發出。 七成（攝⽒150-170度)：炸物⼀放⼊鑊內很快會升起，其旁邊會產⽣ 很多泡沫，滾動幅度⽐較⼤。 ⼋成（攝⽒170-200度)：炸物放⼊後⽴即升起，除了有泡沫外，還有 很多的油泡環繞炸物

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油炸秘技

「浸炸」和「逼油」： 浸炸 ：即⽤⼀個⾜夠的溫度（6⾄7成）炸雞的表⾯，不要⻑時間開⽕ 炸。⻑時間開⽕，雞⾁的⽔分會完全抽⾛，建議應以猛油炸表⾯，熄 ⽕⽤油的溫度慢慢浸熟雞件。⽽當油溫跌出6⾄7成的熱度時，可開⼤ ⽕，如此炸出來的雞件就能外脆內嫩。如果⻑期開⽕，油會不斷加溫 雞⾁，其⽔分和⾁汁都會被扯乾。 逼油 ： 雞⾁下鍋，油即滲透雞⾁的表⽪和粉漿，此時雞⾁中⼼溫度可 能只有攝⽒60度，開⼤⽕，使雞⾁溫度提升，譬如達⾄攝⽒80度，如 此⾼溫即可將雞⾁內的凍油/暖油逼出來，使其表⽪更脆。 炸雞竅⾨之⼀可將油煲得滾⼀點，當雞⾁⼊油鍋時，發覺油過熱了，可倒 ⼊約⼗分⼀的凍油降溫（可將溫度調低攝⽒10⾄20度）。油溫不夠，雞⾁ 會不斷標⽔，甩漿、甩粉、含油、不脆等，成為⼀碟失敗的雞。 炸過的⼈怎樣善後：第⼀次下鍋炸雞的油，可切⼊葱絲，放⼊油中（不⽤ 開⽕），待油冷卻，油會⾹噴噴，更可以辟⾛原本炸⾁的味道。⽽曾經加 熱的油最好在1⾄2星期內⽤完，因油曾加熱會氧化，過了些時間就會有油 益味。 註：以上提到「雞」，⽤在「豬」亦可。

油炸的科學原理 :

油炸有三個要訣：1.去油 2.上⾊ 3.搶酥。 是利⽤油的溫度與空氣之間的變化。 當我們把⾷物放⼊油鍋炸時，便會開始吸⼊油質。 隨著溫度的變化，油溫越來 越來⾼時便會開始【去油】，然後顏⾊會變深便是【上⾊】，把⾷物從油鍋中 取出，再讓油鍋溫度拉⾼⼀點，這時⾷物便會吸收冷空氣，當再次放⼊⾼溫的 油鍋當中時，便會有啪啦啪啦的感覺，這就是所謂的，冷空氣接觸到熱油時所 產⽣的變化，會讓吸收在⾷物中的油質吐出，讓⾷物更酥脆，就是所謂【搶 酥】。 Cooking Techniques & Tips Page 323

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⼀般乾貨處理⽅法 ⽵笙處理 :

⽵笙的網狀接縫處容易有髒污，因此 ⾷⽤前必須⽤⼿搓洗，洗淨後浸泡於 常溫⽔中約 30 分鐘，為了避免⽵笙 浮起，可以⽤⼤⼩適中的盤⼦壓著。 再把頂部與尾部切除，留中段約10公 分的⻑度。 . ⽵笙泡軟後，先將夾雜在⽵笙裡的雜 質徹底去除，底部硬塊也剪掉，接著 分別取下⽵笙菌體和網狀的菌蓋。 . ⼀般以為⽵笙只吃⻑⻑的菌體，其實網狀菌蓋部位，切⼩丁⼊煮成濃湯也 很美味。 . 最後放⼊加了⽩醋的熱⽔中汆燙過，便能去除⽵笙異味，讓⼝感更好。 . ⽵笙只煮10-20分鐘即可。 .

昆布處理 :

昆布上的⽩霜是乾燥過成中⾃然呈現的物質，其實是海鹽釋放⽽出的鮮味 －⽢露醇(mannitol)，所以昆布料理前是不需要清洗的。 . 先剪下所需昆布份量，⽤紙⼱稍微擦拭再剪成適當的⼤⼩即可。 . 將昆布⽤冷⽔浸過夜，會讓昆布的鮮味更加釋放。 . 浸過夜的昆布放⼊鍋內冷⽔，開中⼩⽕慢煮加熱慢煮⾄表⾯微微起泡即可 關⽕(約15分鐘)，把昆布撈起，就有⼀鍋昆布⾼湯能夠使⽤。切記煮昆布⾼ 湯溫度不要過⾼，不能煮到沸騰！因為在⾼溫下容易使昆布湯汁混濁，賣 相不佳。 . 昆布能夠重複浸泡1〜2次，最後切⼩段加⼊湯裡⾯當作配料，或是搭配柴 ⿂⾼湯煮成⽇式家常菜昆布佃煮。 .

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海蜇⽪處理 :

. 購買回來的海蜇⽪⼀般都帶有粗鹽，使⽤前沖洗乾淨，再⽤冷開⽔浸泡， 10分鐘換⽔⼀次連做兩次。 . 浸泡30分鐘再換⼀次⽔，共換⽔5-6次。不皺不能省略才能去除鹼味以及

鹹味。 . 準備熱開⽔約60度，海蜇⽪下鍋燙約30秒，海蜇會略為縮⼩，⽴即撈出。 準備冰⽔，海蜇⽪擺⼊浸泡約10分鐘，撈出擠乾⽔分，切粗絲。汆燙海哲 ⽪要快速，否則海蜇⽪會蜷縮。 . 步驟#3(熱⽔氽燙海蜇⽪，再⽤冰⽔浸泡)，是⼀般處理海蜇⽪的⽅法，不 過這種⽅法折耗太⼤了，因為海蜇遇熱會縮⽔變⼩。你可以試著這樣做： 將去除泥沙、漂盡鹽分的海蜇絲放⼊清⽔盆⾥(步驟#1-2)，按每1,000克海 蜇放10克蘇打的⽐例放⼊蘇打，攪勻後浸泡約20分鐘，然後⽤清⽔洗淨， 撈出瀝⽔後，即可進⾏拌制了。⽤這種⽅法，既可避免⽤熱⽔氽燙造成的 折耗，⼜能達到海蜇⽪⼝感清脆爽⼝的⽬的。 . 海蜇可⽤來製作涼拌菜，也可⽤炒、爆、燒等⽅法成菜。只是海蜇⼊鍋烹 製還有些講究。如炒海蜇時，講究旺⽕快炒，動作迅速，否則質感不脆 爽。由於海蜇⽔分含量多，膠質重，故將其⽤於燒菜時，⼀定要最後放 ⼊，否則海蜇容易溶化。

栗⼦處理 :

. 乾栗⼦要先泡軟，否則烹調時間會很久，上⾯常卡著褐⾊薄膜，如果不去

掉吃起來會卡薄膜，還會帶點澀澀的味道喔。 . 料理乾栗⼦前泡冷⽔約4⼩時，略軟後再⽤⽛籤剔除縫隙中的褐⾊薄膜，最 後⽤流動清⽔沖洗過即可⼊菜。

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⼀般乾貨處理⽅法

雪⽿處理 :

. 浸泡雪⽿前可以先沖⽔，並⽤冷⽔泡3⼩時，每⼩時換⼀次⽔，味道⼝感更 佳。時間緊湊的話，可以以熱⽔泡浸，20-30分鐘即可，但營養流失夠

⼤，⼝感亦不及冷⽔清爽。 . 雪⽿泡冷⽔⾄軟化後剪去蒂頭，使⽤前撕成適當⼤⼩即可。 . 雪⽿煮得愈久，雪⽿愈腍⾝及易起膠。如想在煲湯或燉湯時保持雪⽿爽 ⼝，可以在較後時間才加⼊雪⽿烹煮；若想湯⽔既有雪⽿的膠質，同時吃 到爽⼝雪⽿，可以在煲湯時先將部分雪⽿與其他材料⼀起煲，餘下的雪⽿ 在較後時間才下鍋。留意雪⽿體積愈⼩，愈易煮溶。 . 如要雪⽿煮⾄起膠，不⽤浪費爐⽕及時間，只是加⼩量⾷⽤梳打粉，便能 ⽴即將雪⽿的膠原蛋⽩「爆棚」釋放，烹調過程只需30分鐘便可將雪⽿快 速起膠宛如燕窩滋潤。

⾦針處理 :

. 先以清⽔或溫⽔浸泡30分鐘以上(在45℃溫⽔中⾄少20分鐘，或在25℃冷 ⽔中⾄少60分鐘)，取出沖洗後再下鍋烹煮，藉此去除七、⼋成產品中殘留

的⼆氧化硫。 . 烹調時打開鍋蓋煮沸約3分鐘，可使⼆氧化硫揮發，去除約九成以上⼆氧化 硫的殘留。 . 由於⾦針易熟，烹煮時間不要太⻑，在料理上桌前的最後5分鐘放⼊可保持 脆度。

⿊⽊⽿∕⽩⽊⽿處理 :

. 泡⽔⼀⾄兩⼩時過後，會軟化並膨脹成原本體積的三倍⼤。 . 再剪掉硬硬的蒂頭部份，⼊鍋前撕成適合⼊⼝的⼤⼩。 . 要涼拌的⽊⽿，汆燙後可以泡冰⽔增添⼝感。

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⼀般乾貨處理⽅法

髮菜處理 :

看 "髮菜處理⽅法"。

⼲⾙處理 :

. ⼲⾙洗淨後，⼲⾙先剝絲。在前⼀晚先⽤⽶酒泡⼲⾙⾄軟化(⽶酒的⾼度⾼ 於⼲⾙2〜3公分)，才能完全保留⼲⾙的鮮甜美味。冷⽔浸泡不能。 . 再放⼊鍋內，蒸煮30-40 分鐘，就能加⼊料理中。

乾魷⿂處理 :

. 乾魷⿂外觀有⼀層⽩⾊粉狀物，是海⽔接觸空氣後結晶的正常現象，表⽰

其⾵乾過程較天然，是不需要清洗掉的，⽤廚房紙⼱稍微把表⾯的灰塵擦 掉即可使⽤。泡發有三個⽅法 : . 清⽔浸泡 : 最基本的⽅式就是使⽤清⽔。準備⼀個鍋⼦放⼊乾魷⿂，注⼊清 ⽔直到蓋過魷⿂，若魷⿂浮起來，可以⽤另個⽐較⼩的重物壓，⼤約浸泡6 〜8⼩時以上即可，喜歡硬⼀點⼝感的可以⾃⾏縮短浸泡時間，若要隔夜浸 泡擇必須放⼊冰箱內冷藏。 . 鹽⽔浸泡 : 以鹽⽔能夠再縮短⼀些浸泡時間，將4⼤匙鹽巴完全溶解⼊3杯 的溫⽔中，放⼊魷⿂浸泡2〜3⼩時，瀝乾⽔分後再沖洗過後即可切塊、料 理。⽤清⽔和鹽⽔浸泡時，可以加⼊1⼤匙的⽶酒幫助去除腥味。 . ⼩蘇打粉浸泡 : 溫清⽔ 3 杯加⼊ 2 ⼤匙的⼩蘇打粉攪拌均勻後，放⼊乾魷 ⿂浸泡約2〜3⼩時(想要讓魷⿂更軟嫩，可以浸泡隔夜)；倒掉⼩蘇打⽔後 再⽤清⽔浸泡2〜3⼩時，便能徹底去除苦皂味。 以⼩蘇打粉⽔與鹽⽔浸泡 的差異在於魷⿂的「澎度」：前者泡發的魷⿂會⽐較澎，但是會產⽣⼩蘇 打特殊的「皂味」，之後必須再⽤清⽔多沖洗、浸泡⼀段時間。

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蝦⽶處理 :

. 蝦⽶先⽤清⽔泡軟，再加⼊⽶酒去腥，亦可直接⽤⽶酒浸泡。使⽤前將多

餘⽔分擠乾，便能⽤來爆⾹。泡過蝦⽶的⽔千萬別倒掉，可以製成鮮味⼗ ⾜的湯頭。 . 若要蝦⽶加⼊湯頭中增鮮提味，以清⽔稍微洗淨即可，無需浸泡以免流失 本⾝的鮮味及鹹味。

海參處理 :

. 先浸泡⼀晚，隔天將海參放⼊鍋中以⼩⽕煮約半⼩時，煮到⼿指甲可以掐

⼊的程度即可起鍋。 . 剖開海參，取出腸⼦，再放⼊乾淨的冷⽔中，上蓋放進冰箱冷藏。每天更 換乾淨的冷⽔後繼續冷藏，約 5 天後便可取出烹調。若想加快速度，可每 天取出煮約20分鐘再冷藏，約3天可完成。 . 泡發完成的海參必須⾺上烹煮，因此每次泡發量不可太多。若要⼀次泡發 ⼤量海參，可以在泡發完成後，分成每兩、三隻⼀份，放⼊⼤量清⽔中冷 凍，避免⽔分流失，料理前再取出適當數量解凍使⽤。 . 貼⼠ : 不可⽤熱⽔泡發海參，泡發期間不能沾染到油脂、鹼或鹽分等物質， 否則會降低海參的吸⽔率，使其變質，甚⾄會融化。 . 烹煮海參時間不要太⻑，煮15分鐘便可，否則容易溶化。

粉絲處理 :

. 如粉絲⽤於炒菜或湯品，粉絲在炒菜或煮湯的過程中，會吸收⽔分，因此

只需先⽤剪⼑稍微剪斷，再以熱⽔稍微淋洗過即可使⽤。 . 如粉⽤於沙拉或涼拌⼩菜，粉絲放⼊沸⽕中汆燙約2〜3分鐘後，撈起放⼊ 冷⽔中冷卻，再切成適當⼤⼩即可加⼊醬汁攪拌。

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凍⾖腐(蜂巢⾖腐)處理 :

. ⾖腐置於耐熱容器中，倒⼊70〜80°C的溫熱⽔浸泡約2分鐘後，⾖腐會膨 脹⾄2倍的⼤⼩，再⽤⼿掌夾住，輕輕擠出⽔份。 . 貼⼠ : 不可使⽤滾燙的熱⽔，會讓凍⾖腐融化。 . ⾃制凍⾖腐 :

最好是⽤硬⼀點的⽼⾖腐來作，如果⽤嫩⾖腐，解凍候煮時較容易散 掉。 將板⾖腐稍微沖洗⼀下去髒汙。 瀝乾，切成喜歡的⼤⼩或任何形狀。 備⼀平，盤在盤⼦上⽅鋪⼀張保鮮膜；再將切好的『板⾖腐』⼀塊塊 (有間隙)的排放，然後放進冷凍庫冰凍。約4~5⼩時即可凍成『凍⾖ 腐』 凍好後，再⽤塑膠袋分裝成每次⾷⽤的份量，放冷凍冰存(備⽤)。

腐⽵處理 :

. 放⼊冷⽔中浸泡，並使⽤盤⼦重壓，讓腐⽵完全浸泡在⽔中，能夠縮短發

泡時間，且能讓腐⽵膨脹的更均勻。 . 不可使⽤沸⽔，會讓腐⽵破碎。

燕窩處理 :

. 燕窩不耐煮，⽤熱⽔泡很容易化成⽔，因此乾貨燕窩需要⽤溫⽔或冷⽔泡

發六⼩時以上才可烹煮，料理時最多只能煮⼆⼗分鐘，才不會溶化。品質 好的燕窩，煮過後會有⼀種蛋清的⾹味，若無⾹氣即有可能是假貨。 . 乾貨燕窩建議放冰箱冷藏保存，避免發霉，若是真空包裝則可以放在室溫 下。

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⼀般乾貨處理⽅法

蓮⼦處理 :

. ⽤熱⽔加少量鹼製成鹼溶液(鹼⽔的⽐例是10:0.5)，放⼊蓮⼦浸泡3-5⼩時 (按季節確定時間)。撈出後⽤清⽔沖洗乾淨，將蓮⼦兩端削掉，再⽤⽵籤捅

出蓮⼦⼼，盛⼊碗中，加⽔上屜蒸熟，即可⽤來制菜。 . 撈出後⽤清⽔沖洗乾淨，將蓮⼦兩端削掉，再⽤⽵籤捅出蓮⼦⼼，盛⼊碗 中，加⽔上屜蒸熟，即可⽤來制菜。

⿂唇處理 :

. 先⽤溫⽔將⿂唇洗淨，⽤熱⽔浸泡2-3⼩時，待其回軟，撈出放⼊鍋內加⽔ 煮沸，沸後取下浸燜24⼩時，⾒回軟撈出，放⼊溫⽔浸泡待⽤。

海螺⼲處理 :

. 將海螺⼲⽤清⽔洗淨，乾響螺浸泡過夜並浸⾄軟⾝，保留浸響螺⽔。 . 加⼊薑⽚4⽚及冰糖2粒。薑⽚有辟腥作⽤；冰糖有提鮮作⽤。 1⽄乾響螺 約需2粒冰糖，冰糖有如栗⼦⼤⼩。 . 將所有材料例⼊電飯煲中，按掣。 ⽔的分量需蓋過響螺。 . 煲煮期間可以開蓋攪拌⼀下，防⽌黐底。 . 當電飯煲跳掣後代表已完成，時間約30分鐘。 如不⽤電飯煲也可以⽤其他

煲烹煮⾄軟腍⼊味，不過需要睇⽕防⽌燒焦。 . 煲煮過的響螺可以即時使⽤，或者放⼊密實袋中待涼並放於冰格儲存。放 在冰格儲存的已處理響螺應在6個⽉內使⽤。

百合處理 :

. 將⼲百合洗淨，盛⼊⼤碗內倒進沸⽔加蓋浸泡半⼩時，然後除淨雜質，即

可使⽤。

⼀般乾貨處理⽅法 7/7

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烤麩處理⽅法

處理⽅法 :

. ⼿撕烤麩成⼀塊塊。 . 從滾⽔下煱出⽔⾄軟⾝。 . ⽤凍⽔清洗，烤麩揸⽔，再⽤⽑⼱揸乾。 . 下⾼溫（180°C)油煱炸⾄有硬的感覺，⼤致3-5分鐘，再落冰⽔去油。 . 有多炸過的烤麩可以存在冰箱⼀個⽉，隨時拿來做菜。 . 看冬筍的燒菜⽅法去煮烤麩。

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C ookin g t e c h n ique s & t ips Heading

髮菜處理⽅法 處理⽅法 :

乾的髮菜在⾷⽤前，先⽤溫⽔浸泡1/2 - 2⼩時左右，去雜質。換⽔後加⼊１ 湯匙油及１湯匙⽣粉，污物會隨油浮⾯．⽔中弄鬆髮菜，隔起．再⽤清⽔ 沖洗幾次。然後烹調。 起煱燒熱，下多點油，下兩三⽚薑煸⾹。 轉⼩⽕，下⼩計糖，下⽣抽，炒均。⺒餵過的髮菜再⽤於菜肴中會更⾹更 順⼝。

關於髮菜 :

「髮菜」，外型酷似頭髮，諧⾳似「發財」，是新年的好意頭⾷物。盆菜、中 式羹湯、燜豬⼿等也⾒到它的⾝影。 髮菜主要有兩種，⼀種來⾃沙漠，是⼈所共知的髮菜，另⼀種來⾃於海洋被叫 做「海髮菜」。沙漠的髮菜屬於陸⽣藻類，可耐⾼溫、寒冷與抗乾旱，在中國 ⽢肅、陝⻄、⻘海等乾燥的沙漠地區中⽣⻑。經收採、挑選、⾵乾及整理形狀 包裝後推出市場出售。髮菜對沙漠的⽣態環境⼗分重要，為⼟壤保⽔，鞏固沙 ⼟，減緩沙漠化發⽣。2000年前，⺠眾常吃的髮菜多數來⾃沙漠，直到2000 年，國務院考量⽔⼟流失，禁⽌採集，我們現在吃到的髮菜多以海髮菜取代， 亦有少數為⼈⼯種植的。 Cooking Techniques & Tips Page 332

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蠔豉 / ⾦蠔處理⽅ 法

Heading

處理⽅法 :

蠔豉/⾦蠔⽤⽔浸10分鍾，洗淨污垢沙泥，注意蠔豉不要過度浸，否則味道 會淡。 起煱燒熱，下點油，下薑蔥煸⾹。⽤薑蔥出⽔，加⼊少許糖，鹽，紹酒， ⿇油，胡椒粉，蠔油⼩⽕煮15分鐘。 轉⼩⽕，加⼊少許糖，紹酒，⿇油，胡椒粉，⽣抽，蠔油，下蠔豉/⾦蠔煮 15分鐘。

關於蠔豉/⾦蠔 :

「蠔豉」主要為分⽣曬、乾及半乾濕三種。⽣曬蠔豉即是在陽光下曬乾鮮蠔。 乾蠔豉則使⽤⾵乾的⽅式，主要來⾃⽇本和南韓。半乾濕蠔豉是先把蠔煮熟及 過冷河，再將其⾵乾⽽成。在廣東及⾹港，因為「蠔豉」的粵語和「好市」相 似，因此被視為好意頭的⾷物。 ⾦蠔是⽣蠔曬上⼀兩天，蠔⾝依然飽滿肥嘟嘟、顏⾊較淺兼帶⾦⿈⽽固名⾦ 蠔。⾦蠔不僅顏⾊漂亮，⽽且個頭⽐較⼤體型，⼗分飽滿。蠔豉通常曬2⾄4星 期⾄亁⾝，⾦蠔則只曬1⾄2⽇，仍保留了約3-4成⽔分, 顏⾊變得⾦⿈濕潤軟 ⾝，味帶鹹⾹。⾦蠔的味道與⼝感，處於⽣蠔與蠔豉之間，由於⾊澤⾦⿈，相 ⽐起蠔豉的啡褐⾊，更適合⽤來炮製賀年菜式，成為近年新春⼤熱⾷材之⼀。 蠔豉/⾦蠔處理⽅法 1/1

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鮮冬筍處理⽅法和 煮法

網上⽰範 網上⽰範

1 2

去澀⽅法 : .

.

剝殼切⽚後 筍要順切 ，放到鍋⾥煮開 分鐘左右，撈起放清⽔裏浸泡， 每三四⼩時換⼀次清⽔，筍⽚⽐較薄⼀般⼀天左右即可⾷⽤，厚⼀點的筍 ⽚則可能需要兩天時間才能徹底去味。 還有⼀個偷懶的辦法，那就是醃漬。把切好的鮮筍或是泡發的⼲筍，⽤粗 鹽漬 個⼩時左右。鹽漬後，倒掉鹽⽔，然後⽤清⽔沖洗⼀下，再⽤清⽔ 浸泡，三四個⼩時換⽔⼀次，⼀般⼀天左右即可⾷⽤。 (

)

15

4

煮法 :

冬筍需要多⼀點的油份，吃起來才不會讓胃產⽣不舒服的感覺。 冬筍不要煮太久，因⾷時⼝感要爽。 油燜冬筍（素 起煱燒熱，下多點油，下兩三⽚薑煸⾹。 轉⼩⽕，下冰糖（加清甜味）、下⼩計⽩糖（上⾊）⾄溶化，當油糖 出⼩泡泡時，溶糖就完成。 下筍段炒⾄微⾦⿈，下⽣抽⽼抽、蠔油（⼤約兩湯匙 炒均。 加半碗⽔（或⾼湯）到煱中，蓋上煱蓋⼩⽕炆 分鐘，然後⼤⽕翻炒⾄ 汁收乾。 其他素材（如烤麵、⾦針）也可在步驟 加⼊。 ) :

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How to Cook Japanese Rice

Step 1 - The right rice-to-water ratio :

Typically, the ratio is one cup of white rice to one cup of water. The rice-to-water ratio might vary slightly from variety to variety if one is to be very particular. For example, the recommended ratio for Hokkaido Nanatsuboshi and Niigata Uonuma Koshihikari rice is 1 : 1, but Yumepirika rice from Hokkaido requires slightly less water at 1 : 0.9 ratio.

Brown rice requires more water to cook and a 1 : 1.5 ratio of rice to water is recommended, and 1 : 1.2 is the right ratio for half-polished rice.

A rice cooker cup is not the same as a regular cup measurement. One rice cooker cup is 180ml. Be sure to ll the cup to the brim with rice for an accurate measurement.

Step 2 - Washing the rice :

Put water into the rice pot or bowl with the rice and quickly stir rinse the rice two to three times, changing the water between each round. Be careful to stir the rice gently with your ngers and for not more than 40 seconds each time so as not to break the grains. For brown rice, just two rounds of rinsing is suf cient to remove any dust on the surface.

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C ookin g t e c h n ique s & t ips How t o Cook Japane s e Rice

Step 3 - Soaking the rice : Measure the correct amount of water to rice and let the rice soak in the water for about half an hour. In Singapore, tap water is okay but I recommend using distilled or ltered water to achieve shinier and tastier rice. Clean-tasting lowmineral content Japanese spring water also works well, but avoid using European mineral water which can impart a minerally taste.

While white rice needs to be soaked for only half an hour, brown rice should be soaked overnight for best results, while half-polished rice should be soaked for three hours. Tip: sprinkling a pinch of salt into soaking brown rice helps remove any bitter taste.

List item #3 Step 4 - Cooking the rice : After the requisite amount of soaking time, start the rice cooker. When it is cooked, lightly mix the rice with a rice spatula, turning it from the sides and bottom of the cooker, and shut the lid again. Leave the rice to steam in the residual heat for around 10 minutes to redistribute the moisture evenly and achieve a lighter, uf er texture. Fluff the rice with the spatula and serve immediately. It is best not to keep the rice in a cooker on the “warm” setting for too long as the rice will dry out and burn on the bottom.

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C ookin g t e c h n ique s & t ips Step 5 - Storing the rice :

How t o Cook Japane s e Rice

Leftover cooked rice can be kept for another day if you pack up the freshly cooked rice in an airtight container or a zipper storage bag when it is still hot to trap the moisture.

When the rice is cooled, store it in the freezer. The frozen rice will keep for up to a month. To reheat, simply sprinkle some water on the rice and microwave or cook in a saucepan till heated through.

About Japanese rice :

Quality And Freshness Of The Rice :

There are four things to look out for in a good-quality rice: • First, it should look shiny and white in appearance.

• Next, good rice has a distinct fragrance that is milky and grain-like.

• Third is the taste.

• Finally, we look at the texture of the rice.

Different varieties of rice work for different dishes. For example, Nanatsuboshi rice from Hokkaido is light tasting and its sticky texture makes it best for making sushi and onigiri. On the other hand, Yumepirika from the same region has a fuller avour and is as white as snow and is best eaten as a white rice on its own. Rice should be eaten as soon as it is polished because it starts to lose its aroma once it is polished. Uncooked, freshly polished rice should be stored in an airtight container and kept in the refrigerator, not the pantry, to retain its nuances in avour.

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C ookin g t e c h n ique s & t ips Heading

How to Make Home-Made Clotted Cream

Ingredient :

3 cups of heavy cream (or whipping cream) 2 tablespoons of butter Method :

Step 1

Put 3 cups of heavy cream and 2 tablespoons of butter into a medium sized heavy bottom sauce pan and bring to a gentle boil.

Step 2

Cook the mixture, stirring often, until it has reduced by about 1/3.

This will take a while, about 30 minutes and resemble a thick custard sauce.

Step 3

Pour the mixture into a shallow baking dish and refrigerate for several hours or overnight.

Step 4

Transfer the clotted cream into a jar and keep refrigerated. It will last up to a week and a half.

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C ookin g t e c h n ique s & t ips About clotted cream :

How t o M a ke Hom e -M a de Clot t e d Cre a m

Clotted cream has a long history in Devon and Cornwall, and it is reckoned that it was rst introduced to England by Phoenician settlers around 2000 years ago. Phoenicia was on the eastern Mediterranean coast in, what is now Syria, Lebanon and northern Isreal. The clotting of cream was a way of preserving buffalo milk. By removing the watery liquid, leaving mainly butterfat, the growth of spoilage organisms is retarded.

The best thing about it is the buttery, nutty crust that forms on the top as part of the manufacturing process. It is made by gently heating rich milk or cream in large shallow pans to a temperature of 80 to 90°C, the heat traditionally coming from cinders or charcoal.

Once the buttery crust had formed, it was carefully but quickly moved to a cool place and sat upon some slate so make the cooling process as rapid as possible; the cold shocking the thin skimmed milk into sinking quickly and making a layer underneath the thick cream.

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C ookin g t e c h n ique s & t ips Veg

Make

Vegetables Greener and

Brighter Normal method :

Cook your vegetables in boiling water with 1 tsp salt and 1 tsp sugar for 30 seconds to a few minutes (till they are slightly rmer than “al dente”), then take them out and cool them immediately in iced water to set the colour. The duration of boiling depends on the size and type of vegetables (e.g. carrots may take a few minutes and broccoli just 30 seconds), and the ways that the vegetables will be cooked later on (e.g. subsequent stir-fry can boil the vegetables for much shorter period, and warm vegetables may take longer to get them to al dente.

Chemically-treated method :

Add baking soda to the water to make it slightly alkaline (the opposite of acidic). This preserves a compound called chlorophyll, which gives vegetables like green beans, asparagus, Brussels sprouts and broccoli their vibrant, green colour.

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How to Caramelise Onions

Ingredient :

3 large red/brown/white onions, nely sliced 2 tbsp olive oil pinch of salt *

Tasty additions:

2 tbsp soft brown sugar 1-2 tbsp balsamic vinegar*

May use wine, brandy or other kinds of vinegar of choice.

Method :

Step 1

Heat the oil in a large deep frying pan over a low heat.

Step 2

Add the onions with a generous pinch of salt and cook slowly for at least 30-40 mins (or longer). Stir occasionally to prevent them from sticking or burning until they become soft and golden. If the onions start to burn, add a splash of water to the pan and mix well. First, cover with a lid to soften the onions faster; then remove the lid to continue cooking.

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C ookin g t e c h n ique s & t ips How to caramelise onions

Step 3

Add the sugar and vinegar to give them a sweet, slightly sharp chutney avour. Keep cooking on a low heat for another 5 mins, stirring occasionally until the mix is sticky, the sugar has dissolved and the vinegar has reduced. The onions are now ready to serve, or use in a recipe.

About the recipe :

There are many ways to use caramelised onions: delicious piled into burgers, cheese toasties or served alongside a cheeseboard. They work well in a simple pasta dish with pine nuts and kale or broccoli.

Add a spoon to sausage rolls before rolling, or use in quiches or savoury tarts. Add a spoon to gravy for richness and sweetness, or serve alongside sausages and mash.

Caramelised onions can be stored in freezer for at least 3 months or even longer.

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C ookin g t e c h n ique s & t ips

Roast

Vegetables in Oven

Tips for Roasting

Use a High Temperature. The best temperature for roasting vegetables is 200°C. Don’t Crowd the Pan. Vegetables need to roast in a single layer without overlapping one another on the baking sheet.

This will allow the air to circulate and crisp the outsides (otherwise, the veggies will steam and not crisp).

Use Enough Olive Oil. Oil is necessary for the vegetables to caramelize. If you skimp when you drizzle, the vegetables will burn and taste dry.

Rotate the Pan(s). Halfway through the baking time, rotate the pan 180 degrees, especially if your oven doesn’t bake evenly and absolutely if you are using convection.

Switch Upper and Lower Racks. If you are roasting on two pans, place them in the upper and lower thirds of the oven; switch the top and bottom position halfway through.

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C ookin g t e c h n ique s & t ips R o a s t v e g e ta b l e s i n o v e n

Cutting Vegetables for Roasting

Round Root Vegetables (Beets, Sweet Potatoes, Potatoes). Cut

these vegetables on the smaller size (about 3/4-inch pieces), as they tend to take longer to roast.

Long Root Vegetables (Carrots, Parsnips). Similarly, these veggies take longer to roast. Cut any thick ones in half lengthwise, then cut them crosswise into 1 1/2-inch slices.

Cruciferous Vegetables (Brussels Sprouts, Cauli ower, Broccoli).

Cut Brussels sprouts in half, and remove the stems. Cut broccoli and cauli ower stems into small rectangular pieces, and slice orets into pieces that are about 1/2- to 3/4-inch thick and 1 1/2- to 2-inches wide.

Soft Vegetables (Green Beans, Asparagus). These veggies roast quickly, so you can leave them as is (discard the ends of the green beans and woody stems of the asparagus).

Bell Peppers (Green, Red, Yellow, Orange). Core the peppers and cut into 3/4-inch pieces or 1/2-inch strips.

Onions (Red, Yellow, or Sweet). Cut off the stem end, then remove the paper and waxy layers. Cut off the root end, then slice the onion in half from end to end. Cut each half lengthwise into about 4 wedges.

Cherry Tomatoes (or Grape Tomatoes). Leave whole. Line your baking sheet with parchment paper, as the yummy juices will become sticky and caramelize.

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C ookin g t e c h n ique s & t ips R o a s t V e g e ta b l e s i n O v e n

Roasted Vegetable Seasoning Ideas

Spicy Roasted Vegetables. Season with 1/2 teaspoon chipotle

chile powder (more if you like super spicy!), or regular chili powder plus cayenne.

Cheesy Roasted Vegetables. Sprinkle the roasted vegetables with freshly grated cheddar, mozzarella, gruyere, or Parmesan cheese. Pop back into the oven for a few minutes to melt.

Garlic Roasted Vegetables. Season with garlic powder or add a few cloves of thinly sliced garlic to the roasting pan.

Citrus Roasted Vegetables. Add thin lemon slices or orange slices to the pan with the vegetables. Finish with a squeeze of fresh lemon juice or orange juice.

Rosemary Roasted Vegetables. Toss the vegetables with 1 teaspoon dried rosemary prior to roasting, or sprinkle chopped fresh rosemary over them at the end. (Try this with other herbs) Pesto Roasted Vegetables. Reduce the olive oil. Toss the vegetables in your favorite store-bought or homemade pesto.

Honey Roasted Vegetables. Add 1 tablespoon honey and an extra pinch of salt. Line your baking sheet with foil or parchment paper for easy clean up.

Curry Roasted Vegetables. Season with curry powder and a touch of cumin.

Balsamic Roasted Vegetables. Add 1 tablespoon balsamic vinegar prior to roasting. Line the pan with foil or parchment paper for easy clean up.

Mediterranean Roasted Vegetables. Season with oregano and a touch of red wine vinegar. Add sliced olives to the pan. Sprinkle with feta cheese; top with drops of lemon juice prior to serving.

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How to Get the Onion Smell Off

Your Fingers When it comes to the smell of onions or garlics on one's

ngers after

cutting them, many people may rub their skins off with soaps and detergents.

Yet, no matter how hard one rubs, the smell stays. There is a much easier way. Just rinse your hands and

ngers under cold water tap

until they are clean. If there remains some smell (sometimes, smell of onions and garlics is persistent to some, try rub your hands and ngers together with toothpaste and mouthwash under running water for around thirty seconds.

This method may work for chilli too, but I would rather put on a pair of gloves for cutting such beasts.

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Cooking

Terminology Slice, Dice, Chop, Mince

Slice refers to cutting large ingredients into similarly shaped, at

pieces. (Picture slices of bread, onion rings, carrot coins.) Slices can be thin or thick, and the recipe will direct you accordingly (i.e., thinly slice, slice into 1/2-inch rounds). For example, onion slices should be thinner for a burger (you don’t want a big mouthful of onion), and thicker for grilling or frying.

Chop has to be the most popular direction. It’s the most generic way

to say “cut food into smaller pieces.” Like a slice, a chop doesn’t refer to any particular shape or size. When you see chop in a recipe for vegetables or proteins, you can assume they mean similarly sized, squarish pieces between 1/2-inch and 3/4-inch. When referring to herbs like parsley, chop is often modi ed as roughly chop or nely chop to indicate whether the pieces should be large or super small.

Dice means to cut ingredients into square-shaped pieces that are

smaller and more precise than a chop. The goal is to make beautiful, same-sized shapes that will look nice in a salad or will cook evenly when sauteed. Sometimes a recipe will specify the size: a small dice is 1/8-inch, medium dice is 1/4-inch, and large dice is 1/2-inch pieces.

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C ookin g t e c h n ique s & t ips Cooking terminolog y

Mince is the smallest cut. These pieces should be as small as you can make ’em. Their tininess means they don’t have to be uniform.

Oftentimes, you can use a back-and-forth rocking motion with your knife instead of making precise cuts. Garlic and herbs are often minced.

A Dash, a Pinch, a Smidgen, and Seasoning to Taste

Dash is approximately 1/8 teaspoon.

Pinch is even smaller, about 1/16 teaspoon.

Smidgen is so small it’s not even worth talking about (1/32 teaspoon), but you might see it from time to time. It’s often used when you want a haunting note of the avour, like nutmeg in a savoury dish.

Seasoning to taste almost always refers to salt and pepper and it is exactly what it sounds like: it’s up to you. Always start sparingly with salt and taste: you can add more.

Roast, Bake, and Broil

Roast and bake are actually the same thing. If you preheat your

oven to a given temperature, the air in the oven heats up to that temperature. The heated air then surrounds the baking dish or roasting pan on all sides and remains constant, cooking your food at an even rate. It is usually called baking when it refers to cooking desserts, breads, or pastries, and roasting when it refers to meats or vegetables.

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C ookin g T e c h n ique s & T ips Cooking terminolog y

Broil is similar to bake except the food is directly exposed to very high heat on one side (only-the top side). It’s like a grill in reverse. In most restaurants, the grill is actually called the broil station. Broiling is commonly used to melt cheese on top of a casserole to achieve that golden brown look, but you can also cook whole sh or char vegetables using this method.

Saute, Sear, Brown, Char

Sauté means cooking food quickly over high heat, usually using oil or fat as the cooking medium. It literally means “to jump” in French, referring to the constant motion of food in the pan either by stirring or shaking. The food is lightly browned and cook through during this process. It’s important that chopped vegetables are of the same size, so they cook at the same rate when cooking via sauté.

Sear is an important skill to learn, both for meat and vegetable cookery. Searing cooks an ingredient over very high heat for a brief period of time. Unlike sautéing, the food is not moved until it has become fully browned. Searing seals in the avour and gives the food a deliciously crusty exterior and a moist, tender interior.

Brown is generally interchangeable with sear. When searing, it’s important to cook in small batches. Overcrowding the pan causes the temperature to drop, preventing a good crust and steaming your ingredients instead of searing them.

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C ookin g T e c h n ique s & T ips Cooking terminolog y

Char is similar to sear, except it takes everything to the next level.

Charred food is not burnt, but it is almost burnt. Think about charred peppers for making chiles rellenos. You can char by exposing the ingredient directly to a ame underneath a broiler, or you can place it in a very hot pan or on a grill grate. Once the food bubbles and blackens, it is charred. If it smells burnt or tastes bitter, you have gone too far!

Deep Fry and Pan Fry

Deep fry means fully submerging your ingredient in hot oil. Since it is completely submerged, the ingredient cooks on all sides and gets a fantastically crisp exterior. You want it to cook just through to the inside, so the interior stays moist and tender.

Pan fry uses much less oil than deep frying but more oil than a typical sauté. The recipe will usually specify the amount of oil (i.e., heat 1-inch of oil), but a general rule of thumb is the oil should come halfway up the side of the ingredient. This method is great for delicate items that may fall apart in the deep fryer, like crab cakes or zucchini fritters.

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C ookin g T e c h n ique s & T ips Braise and Stew

Cooking terminolog y

Braise stands in a category of its own. It’s a combination cooking method that uses dry cooking techniques in the beginning to brown the meat followed by moist cooking methods to nish cooking it in liquid. Braising almost always refers to cooking something low and slow to tenderise tough cuts and well-worked muscle proteins. .

Inexpensive cuts of meat transform into something totally amazing when braised.

Stew is really another kind of braising. When cooking large cuts of meat (e.g. pork shoulder), it’s called braising. When you cut the meat into smaller pieces and completely submerge them in the liquid, it’s called stewing.

Boil, Simmer, Poach, Steam, Blanch, Ice Bath?)

Boiling brings water to a temperature of 100°C at sea level. The water is in full motion with bubbles rising rapidly (and noisily) to the surface. Boiling is a common cooking technique for pasta. Many recipes will instruct you to bring water to a boil and reduce it to a simmer. Boiling is also essential for steaming and blanching.

Simmering refers to cooking in a liquid that is just below the boiling point, between 82°C and 96°C. You should see bubbles forming, but they should be gentle and not at a full roll. Simmering is the most common moist cooking method, used for everything from simmering stocks and soups to cooking vegetables.

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Poaching falls in the temperature range between 60°C and 82°C. There should be few to no bubbles in the water, although the water should gently ripple to maintain its heat. This method is perfect for cooking delicate foods, like sh and eggs, that would be disturbed or destroyed by aggressive bubbles.

Steaming uses boiling water, although the ingredients never touch the water itself. By placing a steamer basket above boiling water, the ingredient cooks at 100°C without losing any of its avours to the water.

Blanching also involves boiling water and is well known for setting the colour of a vegetable. The ingredient is plunged into boiling water for a brief time before being removed to an ice bath. This process brings out a vibrant, bright colour without cooking the vegetable all the way through. The result is a tender-crisp vegetable with bright colour.

Ice bath is a large bowl lled with water and ice. Dropping the food in here immediately halts the cooking process, preserving bright colour and optimal texture of ingredients, from peas to hard-boiled eggs.

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SAMPLE MENU

SAMPLE MENU

“If it doesn't taste good it doesn't go on

e menu."

– Heston Blumen

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al

S a mpl e me n u

Franco-Sino-Anglo Dinner for 6

Dinner for 4

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SAMPLE MENU

宴

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宴 1/1

S a mpl e me n u

Dinner for 4

Hors d'oeuvre Braised "12 heads" abalone & sh maw in own sauce Shark n pak choi soup in chicken and ham broth Golden lobster in saffron sauce White maw double boiled in fresh coconut milk

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S a mpl e me n u

Simple

Indian

Dinner for 4

. Leek & Potato Soup . Chicken Tikka Masala . Indian Roast Duck . Green Salad . Saffron Rice . Naans

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S a mpl e me n u

初⼆盆菜

. 紅燒乾鮑 . 鮑汁炆花膠 . 炸蒸⼤瑤柱 . 炸⾦蒜⼦ . 蠔油炆蠔豉 . 髮菜 . 胡椒⿅腳筋 . 豉油皇紅蝦 . 蘿蔔 . 芋頭 . ⽀⽵ . 炆花菇 . 咖喱⿂蛋 . 去⾻鵝掌 . 紅燒豬腩⾁ . ⿇辣鴨脷

初⼆盆菜 1/1

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年三⼗晚飯

S a mpl e me n u

for 5

. 蟹⿈翅 . 髪菜津菜圓蹄 . 蒸⿂ . 紅燒乳鴿 . 煎⾦蠔花膠炆花菇 . 梅菜蒸菜⼼

年三⼗晚飯 1/1

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S a mpl e me n u

Korean BBQ

Dinner for 4

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S a mpl e me n u

Canapés

冰鎮鮑⿂ 炸蝦多⼠

Truf e paste on crackers with cucumber Jamón ibérico rolls Cheese cubes with aged vinegar

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My favourite recipes Amongst the fundamentals of human beings, food is one of them. It lives in every culture and time.

The compilation of this eBook is a tribute to the renowned chefs, home cooks and experimenters of innovative recipes, showcasing the recipes from these maestros of cuisines, that I have tried, improvised, modi ed successfully to a home kitchen environment - to feed, to entertain, to share - and most of all, to enjoy!

Cooking, like conducting an orchestra, is about transforming the ingredients into in nite varieties of nourishments for the body and soul, as well as the cook who makes them.

 Debut Edition 2022