星期三, 12月 23, 2009

聖誕快樂 (Merry Christmas)

垃圾yahoo 問題多多, 廣告多多, 又無人處理, 所以此post 不可以回應

大家有心的, 可以去更好的sina blog 留言, 放假後再和大家見面

http://tonykaren.mysinablog.com/index.php?op=ViewArticle&articleId=2097793

Picture

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09 年話咁快就要講bye bye, 通少在此先祝大家聖誕快樂, 個個過一個超開心的假期

Merry Christmas
Joyeux Noël
聖誕快樂
圣诞快乐
메리 크리스마스
メリークリスマス


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星期一, 12月 21, 2009

自創食譜: 栗子雞皇 (Stir fry chicken with chestnut)

沒有yahoo account 的, 可以去:
http://tonykaren.mysinablog.com/index.php?op=ViewArticle&articleId=2094772

th100_.gif image by tonytsang_emotion
過多三日就放假啦, 呵呵, 好快就要同2009 say bye bye, 大家有無買好聖誕禮物呀? 有無諗定節目先? 我就會放假外遊5日,
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好好休息吓

今日哩個餸非常鮮甜,

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啲菇吸晒啲鮮味真係超正, 冬天食栗子最啱, 所以要食多啲呢, 仲有,
onion2046.gif image by tonytsang_emotion
栗子卡路里含量偏低, 所以唔怕多食呢

onion2022.gif image by tonytsang_emotion
大家有機會就記得試吓啦

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(password: tonytsang)

Prep 準備: 15 minutes |  Cook烹調: 20 minutes |  For 份量: 4 people |  Calories 熱量: 950 (Estimated/ 估計)
材料 Ingredients
紅字代表有資料提供, 請按下去
(Click the red word to see more detail)
tonytsang and kareny recipy
1- 雞柳1磅左右, 切片 (1 lbs of boneless chicken, cut into pieces)
tonytsang and kareny recipy
2- 中型洋蔥半個, 去衣切粒 (1/2 medium onion, diced)
tonytsang and kareny recipy
3- 蒜蓉1湯匙 (1 tbsp minced garlic)
tonytsang and kareny recipy
4- 栗子20粒, 去殼 (20 chestnut, shell removed)
tonytsang and kareny recipy
5- 冬菇10隻, 浸軟去蒂 (10 shitake mushroom, soaked, stemmed off)
tonytsang and kareny recipy
6- 粟米仔8條, 切粒 (8 baby corns, diced)
tonytsang and kareny recipy
7- 罐頭蠔菇1罐 (1 cane of oyster mushroom)
tonytsang and kareny recipy
8- 雲耳10粒左右, 浸軟, 去蒂 (10 small dried fungus, soaked, sliced)

汁料 Sauce
份量只供參考 (just for reference only)
tonytsang and kareny recipy
1- 生抽1湯匙 (1 tbsp of soya sauce)
tonytsang and kareny recipy
2- 老抽1湯匙 (1 tbsp of black soya sauce)
tonytsang and kareny recipy
3- 糖1/2茶匙 (1/2 tsp of sugar)
and

tonytsang and kareny recipy
做法 Steps

nytsang and kareny recipy

1- 先將雞肉用基本野醃15分鐘備用, 快火落油(約1湯匙)起鑊, 落雞肉炒至7成熟, 盛起備用
tonytsang and kareny recipy
2- 快火落1湯匙油, 快火起鑊, 先爆香蒜茸, 再加入洋蔥和1/3茶匙鹽炒至軟身(圖1), 再加入雲耳,粟米仔和蠔菇.冬菇先兜勻炒香(圖2), 再加栗子, 雞肉兜勻(圖3), 再加杯熱水至蓋過1/2材料, 轉中火蓋頂紋15分鐘(圖4), 再加入汁料調好味 , 上碟即成

tonytsang and kareny recipy
1- Marinade the chicken with basic seasoning for 15 minutes.  Heat the pan with 1 tbsp of oil over high heat.  Stir fry chicken until 70% done.  Put it aside
tonytsang and kareny recipy
2-  Heat the pan with 1 tbsp of oil over high heat.  Stir fry the garlic until fragrant.  Stir-fry the onion with 1/3 tsp of salt until soft (fig.1).  Stir in the fungus, baby corn, oyster mushroom and mix it well (fig.2).  Stir in the chestnut and chicken (fig.3).  Add hot water until cover 1/2 of the ingredients.  Reduce the heat to medium.  Cover and simmer for 15 minutes.  Stir in sauce mix and heat through. Dish it up and serve it in hot.

貼士 Tips
1- 栗子去殼真的不難, 只要將栗子於滾水中煲10分鐘, 然後趁熱時, 先用刀戒開栗子殼, 然後慢慢逐粒逐粒去殼即可, 約需要15分鐘時間就可以剝去15-20粒栗子的殼, 最好就是前一晚做好, 明天才煮
tonytsang and kareny recipy
2- 水要蓋過1/2材料是很難說明水的正確份量, 如沒有把扼, 加約200 ml 左右先, 炆時看看會不會水乾, 會的話就再加熱水保充  
tonytsang and kareny recipy
3- 按這裡查看 "有關烹調術語"  的解釋
tonytsang and kareny recipy
1- Boil the chestnut for ten minutes.  Slide once to break the shell of the chestnut.  Then remove the shell while it is still hot.  It shouldn't be hard and should take about 15 minutes to remove about 15-20 shells of chestnut.  You can do it the night before to save the cooking time. 
tonytsang and kareny recipy
2- It is hard to tell exactly how much water do you need to cover 1/2 ingredient.  If you are not sure, try with 200 ml hot water first.  Check the water level while simmering.  Add more if it is drying out.
tonytsang and kareny recipy

3- Click here to understand what is (Cooking terms in this recipe)

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星期五, 12月 18, 2009

自創食譜: 乾魚小炒皇 (Stir fry dried fish with cashew)

沒有yahoo account 的, 可以去:
http://tonykaren.mysinablog.com/index.php?op=ViewArticle&articleId=2091373


連續1個星期氣溫都係零下15度,
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日日等巴士都等到變雪條呀, 真係好難頂, 下個星期應該會開始暖返啲,
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希望天文台唔好呃我啦

今晚就係公司嘅聖誕晚會,

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所有食物同飲品都會係免費(但唔係任食), 仲有禮物抽添呀, 我當然會出席啦, 呵呵,
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不過我無諗過會抽中禮物, 因為我不嬲都無哩啲運, 哈哈

onion2013.gif image by tonytsang_emotion
日本魚乾大家有無試過? 我係日本超市買嘅, 一直都未用過, 所以就咁炒嚟食囉, 味道都ok好呀,
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如果大家唔知係咩嚟, 記得click落"
日本魚乾" 隻字到就會有圖睇

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(password: tonytsang)

Prep 準備: 10 minutes |  Cook烹調: 20 minutes |  For 份量: 4 people |  Calories 熱量: 1100 (Estimated/ 估計)
材料 Ingredients
紅字代表有資料提供, 請按下去
(Click the red word to see more detail)
tonytsang and kareny recipy
1- 日本魚乾250克左右, 浸軟 (250g of japanese dried fish, soaked)
tonytsang and kareny recipy
2- 中洋蔥1個, 去皮, 切粒 (1 medium onion, peeled, diced)
tonytsang and kareny recipy
3- 蘆筍400克, 切段 (400g of asparagus, sectioned)
tonytsang and kareny recipy
4- 即食腰果1/2杯 (1/2 cup of baked cashew)
tonytsang and kareny recipy
5- 蒜蓉1湯匙 (1 tbsp minced garlic)
tonytsang and kareny recipy
6- 辣椒粒1湯匙 (1 tbsp minced hot red pepper )
tonytsang and kareny recipy
7- 薑蓉1湯匙 (1 tbsp minced ginger)
汁料 Sauce
份量只供參考 (just for reference only)
tonytsang and kareny recipy
1- 熱水2湯匙 (2 tbsp of hot water)
tonytsang and kareny recipy
2- 蠔油2湯匙 (1 tbsp of oyster sauce)
tonytsang and kareny recipy
3- 糖1/2茶匙 (1/2 tsp of sugar)
tonytsang and kareny recipy
4- 米酒1茶匙 (1 tsp of chinese cooking wine)
tonytsang and kareny recipy
做法 Steps

nytsang and kareny recipy

1- 蘆筍於滾水中飛水2-3分鐘, 隔好水備用
tonytsang and kareny recipy
2- 快火落油(約1湯匙)起鑊, 先落辣椒, 薑蓉, 蒜茸炒至金黃, 加入洋蔥加1/3茶匙鹽炒至軟身 (圖1) 加入魚乾炒至乾身(圖2), 再加入蘆筍和汁料兜勻(圖3), 蓋頂煮2分鐘, 加入腰果兜勻(圖4), 上碟即成

tonytsang and kareny recipy
1- Blanch the dried fish in boiling water for 2-3 minutes.  Drain it well and put it aside. 
tonytsang and kareny recipy
2-  Heat the pan with 1 tbsp of oil over high heat.  Stir fry hot pepper, ginger, garlic until golden and fragrant.  Stir in the onion with 1/3 tsp of salt until soft(fig.1).  Stir in the fish until fragrant (fig.2).  Stir in the asparagus with the sauce mix, and heat it through (fig.3).   Cover and simmer it for 2 minutes, stir in the cashew(fig.4).  Dish it up and serve it in hot.

貼士 Tips
1- 蘆筍若買不到或嫌太貴的話, 可以換蒜心, 芥蘭等硬身的菜代替
tonytsang and kareny recipy
2- 即食的腰果通常都是很鹹的, 怕鹹的話, 可以用無加鹽的即食腰過或汁料可以減少蠔油份量 
tonytsang and kareny recipy
3- 按這裡查看 "有關烹調術語"  的解釋
tonytsang and kareny recipy
1- You can replace the asparagus with other chinese vegetable like garlic shoot. 
tonytsang and kareny recipy
2- Baked cashew is really salty.  You can either use the cashew without salt or reduce the portion of the oyster sauce
tonytsang and kareny recipy

3- Click here to understand what is (Cooking terms in this recipe)

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星期三, 12月 16, 2009

自創食譜: 通少雪菜蕃茄皇 (Stir fry pork and preserved cabbage with tomato)

如沒有yahoo account 的, 可以去:
http://tonykaren.mysinablog.com/index.php?op=ViewArticle&articleId=2088569


雪菜蕃茄, 真係百吃不厭呀, 我成日用嚟整麵食,
th113_.gif image by tonytsang_emotion
估唔到做餸一樣係超正

我記得太太開頭都覺得雪菜蕃茄係一個超奇怪,

onion2015.gif image by tonytsang_emotion
不能入口的配搭, 但試過之後, 她也覺得很特別, 也很喜歡呢

blog友都係一樣,

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有些人試過都走回來和我講, 原來雪菜可以配蕃茄, 哈哈哈, 真的, 這個餸是我至愛之一, 怎樣吃, 時時吃, 都仍然覺得超好味呀

onion2064.gif image by tonytsang_emotion
你仲未試過? 咁就快啲試吓啦 

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(password: tonytsang)

Prep 準備: 15 minutes |  Cook烹調: 20 minutes |  For 份量: 4 people |  Calories 熱量: 1200 (Estimated/ 估計)
材料 Ingredients
紅字代表有資料提供, 請按下去
(Click the red word to see more detail)
tonytsang and kareny recipy
1- 豬柳400克左右, 切件 (400g of tenderloin pork, cut into pieces)
tonytsang and kareny recipy
2- 雪菜一小罐300克  (1 small cane/300g of pickled cabbage)
tonytsang and kareny recipy
3- 罐頭草菇1罐400克, 切半 (1 cane/400g of mushroom)
tonytsang and kareny recipy
4- 中蕃茄3個, 切件 (3 beef tomato, cut into pieces)
汁料 Sauce
份量只供參考 (just for reference only)
tonytsang and kareny recipy
1- 熱水1杯, 220ml (1 cup/220ml of hot water)
做法 Steps

nytsang and kareny recipy

1- 先將豬肉用基本醃15分鐘, 快火落油(約1湯匙)起鑊, 再將豬肉炒熟, 盛起備用 (圖1)
tonytsang and kareny recipy
2- 快火落油(約1湯匙)起鑊, 先加入雪菜和1/2茶匙糖炒香, 再加入草菇和蕃茄連1/2茶匙糖和鹽炒至軟身(圖2), 加入豬肉和水兜勻(圖3), 蓋頂煮5分鐘(圖4), 上碟即成

tonytsang and kareny recipy
1- Marinade the pork with basic seasoning for 15 minutes.  Heat the pan with 1 tbsp of oil.  Stir in the pork and stir fry it until done (fig.1). 
tonytsang and kareny recipy
2-  Heat the pan with 1 tbsp of oil over high heat.  Stir-fry the cabbage with 1/2 tsp of sugar until fragrant.  Stir in the mushroom and the tomato with 1/2 tsp of sugar and salt until soft (fig.2).  Stir in the pork and water(fig.3).  Heat it through.   Cover and simmer it for 5 minutes(fig.4).  Dish it up and serve it in hot.

貼士 Tips
1- 水份量控制要小心, 因為通常蕃茄會出水, 所以1杯水通常都夠, 但若你發覺烹調時水份不足, 就要自行再添熱水去煮
tonytsang and kareny recipy
2- 罐頭雪菜可能會有點鹹, 所以最好先用洗水沖洗過, 再加少少糖去煮
tonytsang and kareny recipy
3- 按這裡查看 "有關烹調術語"  的解釋
tonytsang and kareny recipy
1- Tomato will release the juice while cooking.  Normally, 1 cup of hot water should be enough.  However, if you find out that the water is not enough during cooking, please add additional hot water. 
tonytsang and kareny recipy
2- Cabbage is a bit salty.  It is better to rinse it under cold water.  It is also recommended to cook it with some sugar
tonytsang and kareny recipy

3- Click here to understand what is (Cooking terms in this recipe)

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星期一, 12月 14, 2009

自創食譜: 芹菇炒肉絲 (Stir fry pork and celery)

沒有yahoo account 的, 可以去:
http://tonykaren.mysinablog.com/index.php?op=ViewArticle&articleId=2085665


onion2015.gif image by tonytsang_emotion
話咁快就進入12月的第三個星期啦, 好快, 就會去到2010年啦, 大家有無開始準備慶祝活動, 又或者去吓旅行呢?

我每到哩啲時候,

onion2043.gif image by tonytsang_emotion
個人會特別懶, 今年都一樣, 好多野都唔想做, 唔想郁呀, 真係懶蟲上身, 哈哈哈

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(password: tonytsang)

Prep 準備: 20 minutes |  Cook烹調: 25 minutes |  For 份量: 4 people |  Calories 熱量: 1200 (Estimated/ 估計)
材料 Ingredients
紅字代表有資料提供, 請按下去
(Click the red word to see more detail)
tonytsang and kareny recipy
1- 豬柳400克左右, 切件 (400g of tenderloin pork, cut into pieces)
tonytsang and kareny recipy
2- 中洋蔥1個, 去皮, 切粒 (1 medium onion, peeled, diced)
tonytsang and kareny recipy
3- 蒜蓉1湯匙 (1 tbsp minced garlic)
tonytsang and kareny recipy
4- 冬菇10隻, 去蒂, 切半 (10 Shitake mushroom, stemmed off, cut into half)
tonytsang and kareny recipy
5- 西芹350克, 切絲 (350g celery, sliced)
tonytsang and kareny recipy
6- 木耳150g, 浸軟, 去蒂 (150g black fungus, soaked, stemmed off)
汁料 Sauce
份量只供參考 (just for reference only)
tonytsang and kareny recipy
1- 熱水3湯匙 (3 tbsp of hot water)
tonytsang and kareny recipy
2- 蠔油2湯匙 (1 tbsp of oyster sauce)
tonytsang and kareny recipy
3- 糖1/2茶匙 (1/2 tsp of sugar)
做法 Steps

nytsang and kareny recipy

1- 先將豬肉用基本醃15分鐘, 同時將西芹飛水3分鐘, 隔好備用, 快火落油(約1湯匙)起鑊, 再將豬肉炒熟, 盛起備用 (圖1)
tonytsang and kareny recipy
2- 快火落油(約1湯匙)起鑊, 先落蒜茸炒至金黃, 加入洋蔥加1/3茶匙鹽炒至軟身, 再加冬菇和1/3茶匙糖炒至香(圖2), 再加青芹, 木耳, 豬肉炒勻煮熱(圖3), 再加汁料兜勻煮滾(圖4), 蓋定焗2分鐘, 上碟即成

tonytsang and kareny recipy
1- Marinade the pork with basic seasoning for 15 minutes.  Meanwhile, blanch the celery for 3 minutes.  Drain it well and put it aside.  Heat the pan with 1 tbsp of oil.  Stir in the pork and stir fry it until done (fig.1). 
tonytsang and kareny recipy
2-  Heat the pan with 1 tbsp of oil over high heat.  Stir fry garlic is golden and fragrant.  Stir in the onion with 1/3 tsp of salt until soft.   Stir in the mushroom with 1/3 tsp of sugar until fragrant (fig.2). Stir in the celery, fungus, pork, and heat through (fig.3).  Stir in the sauce mix, and mix it well (fig.4).  Cover and simmer for 2 minutes.  Dish it up and serve it in hot.

貼士 Tips
1- 冬菇和木耳我都會用生粉擦勻, 再於青水中清洗, 生粉清潔及去異味功效顯著, 洗多幾次吃時更安心
tonytsang and kareny recipy
2- 覺得汁不夠杰的話, 可以加生粉水怕汁整杰
tonytsang and kareny recipy
3- 按這裡查看 "有關烹調術語"  的解釋
tonytsang and kareny recipy
1- Corn starch can clean and remove stain effectively.  I recommended cleaning the fungus and mushroom with the corn starch. 
tonytsang and kareny recipy
2- Stir in the corn starch mixture to thicken the sauce if necessary.
tonytsang and kareny recipy

3- Click here to understand what is (Cooking terms in this recipe)

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