星期五, 5月 30, 2008

食譜: 椰汁豆沙燒餅 (Coconut Soft cake with red bean)


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(密碼: tonytsang)

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哩個食譜係藍藍細雨個blog搵到, 真係好好味, 我整左兩次, 一次食左少少就比晒鄰居, 而另一次就招呼朋友, 真係易整呀

最重要我覺得係糯米粉一定要買得靚, 我用過大陸出嘅泰國出嘅, 好明顯泰國個隻煙韌好多

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, 粉糰一定要搓多幾吓先會煙韌呀, 記得啦

如果粉糰搓完都係好黏手, 即係唔夠粉, 咁就要加啲糯米粉再搓吓啦

豆沙蓉可以自己整, 但係要好多時間, 所以唔好搞我呀, 我買日本豆沙蓉(hk jusco 10 店有得買呀),

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方便簡單好多

大家真係要試吓, 我未試過整餅整得咁易呀

正所謂: 豆沙燒餅勁好味, 整多幾個怕咩肥


tonytsang and kareny recipy
烹調時間: 40分鐘左右

1- 糯米粉 200g (Glutinous rice flour 200g)
2- 熱水 50g + 凍水80g (hot water 50g and cold 80g)
3- 砂糖 2湯匙(2 tbsp sugar)tonytsang and kareny recipy
4- 椰汁 50g(50 g of premium Coconut milk)
5- 日本粗粒豆沙蓉180g (180g of Japanese red bean paste)tonytsang and kareny recipy


tonytsang and kareny recipy
1- 糯米粉放入大碗內, 另一碗內加入熱水50g和砂糖攪勻, 加入凍水和椰汁攪勻, 倒入糯米粉搓成粉糰, 蓋上保鮮紙, 靜置10分鐘(圖1), 分9等份(圖2) 

2- 豆沙同樣分成9份, 粉糰壓扁成大塊, 包入豆沙餡(圖3), 輕搓至無摺痕

3- 中慢火少油起鑊,餅糰放入鑊中, 每面煎至金黃(圖4) (每面要約6分鐘), 盛起即成 

1- Put the flour in a large bowl.  In other bowl, mix the hot water with sugar.  Add the cold water and coconut milk together.  Pour all into the flour and press it until all ingredients are mixed together.  Cover by plastic wrap and wait for 10 mins (fig.1). Cut it into 9 small pieces (fig.2)

2- Heat Red bean cut into 9 pieces.  Press the small dough and enlarge it.  Wrap up the red bean with the dough (fig.3).  Press the dough until the crease is gone. 

3- Heat the pan with oil under low heat.  Fry the dough until each side turn brown (fig.4) (about 6 mins for each side). Serve hot.tonytsang and kareny recipy


1- 糯米粉糰必需搓揉才有煙韌感

2- 火不能太猛, 否則外熟內不熟

3- 煎完最好用錫紙隔開, 否則好易黏在一起tonytsang and kareny recipy

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星期四, 5月 29, 2008

食譜: 煎釀四寶 (Fry fish paste in 4 peppers)


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三色椒煮埋哩個餸, 終於都食完啦, 我都知大家睇到有啲厭啦, 哈哈

陵魚滑我哩邊叫"發財魚滑", 因為撈左少少髮菜(

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真係好少, 用顯微鏡先睇到)同蔥, 方便在就咁煎都好好味, 唔好嘅就係已經調好味, 唔知佢地落左乜
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釀四寶真係好好玩, 你要用手去壓實啲魚滑先唔會煎煎吓跌出嚟, 如果魚滑黏手, 可以搽啲油係手,

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就唔洗再怕啦

記得煎時唔好反太多, 否則魚滑好易甩出嚟呀, 唔好咁多手啦, 怕燶就用中慢火慢慢煎啦, 唔用易潔鑊的話, 油要多少少

其實大家有無諗過用鑊型咁深嘅易潔鑊呢(睇過我京都肉排video嘅, 你知我用咩鑊啦), 真係易用過鐵鑊好多,

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我覺得好適合新入廚嘅朋友

係呀,

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我食譜儲存量已經下降到去警戒線啦(因為上一排成日出左去食), 所以我唔排除星期六唔出食譜啦

同埋我要節制下食量(體重精精日上呀), 所以甜品會煮少啲啦, 種種帶來嘅不便,

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敬請見諒呀

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正所謂: 煎釀四寶好好玩, 好味香口又唔難

tonytsang and kareny recipy
烹調時間: 40分鐘左右


1- 調好味陵魚滑1磅 (1 lbs seasoned white fish paste)
2- 四色椒1個(青, 紅, 橙, 黃) (1 Green, red, orange, yellow pepper )
3- 胡椒粉1湯匙(1 tbsp white pepper)tonytsang and kareny recipyrecipy
4- 麻油1湯匙(1tbsp sesame oil)
5- 生粉1湯匙 (1 tbsp corn starch)
tonytsang and kareny recipy

份量自供參考 (just for reference only)

1- 蒜蓉豆豉醬3湯匙 (3 tbsp garlic black bean sauce)
2- 蒜蓉2湯匙 (2 tbsp of minced garlic)
3- 糖2茶匙 (2 tsp sugar)tonytsang and kareny recipy
4- 水4湯匙 (4 tbsp water)
5- 生粉1/2湯匙 (1/2 tbsp corn starch)



tonytsang and kareny recipy
1- 陵魚滑加入胡椒粉, 生粉同麻油先攪勻 (圖1), 四色椒切件, 再將魚滑釀入(圖2) 

2- 快火落油起鑊, 油滾轉中火, 先將魚滑向下 (圖3), 煎成金黃, 再將四色椒煎至金黃, 排碟

3- 快火落油起鑊(1茶匙油), 先爆香蒜蓉, 加蒜蓉豆豉醬和糖兜勻, 加入水煮至汁滾, 熄火, 加入生粉水至杰身, 淋上四色椒上(圖4)即成 

1- Blend the fish paste half with white pepper, corn starch and sesame oil (fig.1).  4 color pepper cut into large pieces.  Put the fish paste into each one (fig.2).

2- Heat the pan with oil under medium heat.  Put the fish paste side down to the pan and fry it until brown (fig.3).  Flip it over and fry the pepper until brown.  Put it on the dish. 

3- Heat the pan with oil under high heat.  Sautee the garlic until fragrant.  Add the black bean sauce and sugar, and mix them well.  Add the water and cook until it is boiled.  Turn off the heat and add some corn starch mixed with water until the sauce is thick.  Add it on the top of the pepper (fig.4).  Serve hot.tonytsang and kareny recipy


1- 陵魚滑可以買無味的, 然後自己調味

2- 魚滑的一面要先中火去煎, 快火可易外熟內唔熟, 保險一點更可以加1/4杯水去焗一焗

3- 四色椒最好切成弧形, 方便釀入魚滑tonytsang and kareny recipy

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星期三, 5月 28, 2008

食譜: 通少蒜蓉蒸蝦皇 (Steam shrimps with minced garlic)


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係香港, 要買靚蝦, 去街市就得, 真係乜蝦都有, 聽人講, 你仲可以要求幫你開埋邊, 切埋個頭, 真係服侍周到呀

係加拿大, 我好少去唐人超市麻買蝦, 因為自己唔識揀,

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好怕比人搵笨, 加上我超懶, 又怕臭, 所以我都係買急凍蝦(有熟有唔熟)

我係costco(哩邊大型批發超市)買左哩隻急凍泰國超大蝦, 去左頭, 開埋邊, 真係超方便

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, 仲要超爽哩吓先過癮呀, 雖然貴, 但真係物超所值

既然咁正, 就用最簡單方法去煮佢, 就咁用蒜蒸, 一於食佢個鮮味呀

結果? 當然超好味道啦, 超大隻, 超爽呀,

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真係想大叫聲 "oh my god"

好多人都唔知啲蝦要蒸幾耐先叫熟, 其實每人屋中火力唔會一樣, 好難講咩時間先係熟, 你唔肯定的話, 蒸到咁上吓, 就囉隻最肥最大出嚟切開一半, 如果全白, 即係熟啦, 唔係的話,

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就蒸多陣啦

正所謂: 通少蒜蓉蒸蝦皇 食完大叫好瘋狂


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芋絲, 我覺得真係好味過粉絲呀, 哈哈


tonytsang and kareny recipy
烹調時間: 35分鐘左右


1- 大蝦4-8隻去挑腸, 去頭, 洗淨 (4-8 large shrimps, cleaned)
2- 蒜蓉4-8湯匙  (2 tbsp of minced garlic)
3- 芋絲12粒, 隔水 (12 yam bundle, drained)tonytsang and kareny recipy
4- 辣椒1條, 切粒, (非必要) (1 diced hot pepper, optional)
5- 青蔥2條, 切粒 (2 diced green onion)
tonytsang and kareny recipy

份量自供參考 (just for reference only)

1- 生抽 2-4湯匙 (2-4 tbsp soya sauce)tonytsang and kareny recipy
2- 生油 2-4湯匙 (2-4 tbsp cooking oil)



tonytsang and kareny recipy
1- 蝦起雙飛(別切斷)放入冰箱雪10分鐘

2- 碟上先鋪上芋絲, 再鋪上蝦, 平均每隻灑少許鹽, 再鋪上1湯匙蒜蓉(圖1) 

3- 大火, 隔水蒸至全熟(約6-8分鐘), 每隻再灑上1/2湯匙生抽, 灑上辣椒, 青蔥, 把油燒至出煙, 再每隻灑上1/2湯匙即成 

1- Slice middle of the shrimps (but do not cut into half).  Put into freezer for 10 mins

2- Put the yam bundle on the dish.  Put the shrimps on top of the yam bundle.  Add some salt to each shrimps.  Put 1 tbsp of garlic on each shrimps (fig1)

3- Steam it under high heat until done (around 6-8 mins).  Add 1/2 of tbsp of soya on each shrimps.  Add some hot pepper and green onion on each shrimps.  Heat the oil until you see the smoke.  Put 1/2 of hot oil on each shrimps.  Serve hot.tonytsang and kareny recipy


1- 蝦可以係街市叫人幫你開邊, 或學我, 用無頭開了邊的急凍蝦

2- 蝦一買回來, 或解凍後, 要立即洗淨, 再放入冰格雪一陣, 會爽口

3- 蝦唔好用水浸, 會霉的

4- 因各人火力爐具不同, 蒸蝦時間也不會一樣, 要自己多試了tonytsang and kareny recipy

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星期二, 5月 27, 2008

食譜: 紹興蟹柳蒸水蛋 (Steamed egg with crab meat)


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用花雕蒸花蟹加蛋白, 大家一定有食過啦 (我就無啦), 要整成隻蟹, 真係好麻煩, 又要蒸, 又要拆肉, 我咁懶, 無乜必要,
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我唔會去做呀

所以我整左哩個紹興蟹柳蒸水蛋, 簡單, 易整, 無難度, 一樣有酒香, 一樣有蟹肉(雖然係假嘅),

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一樣好好味呀

你知我無花雕啦, 所以我先改用紹興酒, 如果你有花雕, 請用番花雕酒呀

水蛋要點樣先蒸得好, 已經講左好多次, 最緊要係火要細, 時間唔好過龍, 水同蛋份量要啱(我下面有講要幾多水), 只要記著, 你蒸10次, 差唔多10次都唔會有問題,

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信我啦

有人話, "我媽媽唔洗用錫紙, 保鮮紙", 無錯, 如果你係用中式鑊, 大大個, 個啲就得, 因為空間大, 但如果你用平底鑊好似我咁, 一定無可能做到, 所以唔好慳啦, 都係用番錫紙, 保鮮紙啦

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正所謂: 紹興蟹柳蒸水蛋, 香滑好味又簡單
tonytsang and kareny recipy
烹調時間: 35分鐘左右


1- 大蛋3隻左右, 發勻 (3 large egg, blended)
2- 水, 2個蛋殼半  (2 +1/2 egg shell of water)
3- 鮮奶(或花奶)半殼 (1/2 egg shell of milk)tonytsang and kareny recipy
4- 蟹柳8條左右, 解凍, 切粒 (8 crab stick, thawed, diced)
tonytsang and kareny recipy

份量自供參考 (just for reference only)

1- 紹興酒, 2湯匙 (2 tbsp Shaoxing wine)tonytsang and kareny recipy
2- 魚露2湯匙 (2 tbsp fish sauce)



tonytsang and kareny recipy
1- 蟹柳先加入汁料輕輕撈勻, 放於碟上, 用中火蒸5分鐘, 到去碟內所有汁料(圖1)

2- 蛋先發勻, 再加奶, 水, 攪勻, 倒入裝滿蟹柳的碟上待10分鐘, 讓泡泡散去, 或用湯匙除去 

3- 碟用保鮮紙包好, 慢火蒸約10分鐘 (要視乎熱力)(圖2)

1- Marinade the crab meat with the sauce mix.  Steam it under medium heat for 5 mins.  Drain all the sauce out of the dish (fig1).

2- Blend the egg well.  Mix with the egg and water.  Pour into a dish with the crab meat and let it rest for 10 min.  Remove the bubble with a spoon if necessary

3- Cover the dish with the plastic wrap.  Steam it in low heat for 10 mins. (fig2). Serve hot.tonytsang and kareny recipy


1- 蛋要先透一透讓泡泡散去, 或用湯匙除去

2- 火力要慢不要快, 否則表面就不會光滑了

3- 加奶會令蛋更滑, 水可以用雞湯代替

4- 中途, 可輕輕搖動碟子, 如果沒有蛋漿流動, 即已經7-8成熟了, 不要再蒸太耐了tonytsang and kareny recipy

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