星期二, 9月 27, 2011

[自創食譜] 彩雲香魚(Pan-fry Sole fish and assorted vegetables)

 

 
http://tonykarenkitchen.com/
[Prep 準備: 15 minutes | Cook 烹調: 20 minutes | For 份量: 4 people | Calories 熱量: 1050 (Estimated/ 估計) ]

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檔案密碼是 (Password): tonykarenkitchen.com
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材料 Ingredients                                                              
1- 急凍龍脷魚柳350克, 切件 (350g of frozen sole, cut into pieces)
2- 雞脾菇300克, 去蒂切件 (300g of king oyster mushroom, stemmed off, cut into pieces)

3- 甜椒(任何顏色也可以)2個, 切件 (2 assorted color bell pepper, cut into pieces)
4- 麵粉或生粉1/2杯(1/2 cup of flour)
5- 洋蔥半個, 去衣切件 (1/2 onion, peeled, cut into pieces)

6- 黑椒粉1/2湯匙 (1/2 tbsp of black pepper flake)
7- 蒜蓉1湯匙 (1 tbsp of minced garlic)
http://tonykarenkitchen.com/
汁料 Seasoning                                                                
[份量只供參考 (just for reference only)]
1- 牛油3湯匙 (3 tbsp of butter)
2- 白酒或熱水2湯匙(2 tbsp of white wine or hot water, optional)

3- 鹽1/2茶匙(1/2 tsp of salt)
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做法 Steps                                                                        

1-  將龍脷魚抹乾, 用約1茶匙白胡椒粉, 鹽醃10分鐘, 易潔鑊快火落油1湯匙起鑊, 再加麵粉或生粉薄薄包好, 將魚煎至兩面微黃, 轉中火, 煎至全熟, 盛起隔油備用
Dry the fish well.  Marinade the 1/2 tsp of white pepper and salt for 10 minutes.  Coat the fish with flour or corn starch lightly.  Heat the pan with 1/4 cup of oil over high heat.  Fry the fish until both side is golden and well done.  Put it aside and drain it well. 

2-  易潔鑊洗淨抹乾, 再用快火落油約1湯匙再起鑊, 加入黑椒粉, 蒜蓉和洋蔥及1/3茶匙鹽炒至軟身
Clean non-sticky pan and dry it well.  Heat the non-sticky pan with 1 tbsp of oil over high heat again.  Add the minced garlic, black pepper and the onion with 1/3 tsp of salt.  Stir-fry all the ingredient until the onion is soft.

3-  加入甜椒和雞脾菇兜勻炒透(約3分鐘)
Add the king oyster mushroom and bell peppers.  Stir fry the ingredients until the mushroom is cooked through (about 3 minutes).

4-  加入汁料兜勻, 加入魚柳兜勻至牛油完全溶化, 上碟即成
Add in the sauce mix and the cooked fish.  Mix all the ingredient together gently until the butter is fully melted.  Dish it up and serve it in hot.

貼士 Tips                                                                            
1- 煎魚一定要有耐性, 用生粉包好, 當一面煎得金黃時, 就能瑣煮魚肉, 令它不易散開, 這時才可以反動魚塊, 否則反太多的話, 好容易就散開晒了

2- 牛油溶化兜勻就好上碟, 煮得太耐會失去它的香味
3- 不吃得太辣的話可以減少黑椒粉份量

1- Be patience to pan fry the fish.  Coat the fish with corn starch and pan fry one side until brown.  It will help to hold the fish together.  Then you can flip it over and pan fry the other side.  If you flip too often at the beginning, fish will break easily.
2- Do not overcook the butter or it will lose its flavor.
3- Reduce the black pepper accordingly to your preference.


Copyright © 通之廚房. All rights reserved.
 

通少第二本食譜"倆口子風味煮" 現已發售, 大家可以在港澳三聯書店, 商務印書館及中華書局買到, 售價$48, 食譜中英對照, 以最詳細, 但最簡單的烹調方法, 和大家分享多國美食食譜, 而通少秘密食譜更比上一本更多(超過10款), 更有很多烹飪心得分享, 不是精選也絕不刊登, 而今次還有抽獎活動, 詳細情況可以按此看看(<-按下)

希望大家多多支持, 買本來看看
觀看食譜內容 ...

星期四, 9月 15, 2011

[自創食譜]鳳皇明珠 (Pan-fry special fish and shrimps balls)

http://ton
http://tonykarenkitchen.com/
[Prep 準備: 25 minutes | Cook 烹調: 25 minutes | For 份量: 4 people | Calories 熱量: 1150 (Estimated/ 估計) ]

按此列印食譜 (Print Recipes)

檔案密碼是 (Password): tonykarenkitchen.com

http://tonykarenkitchen.com/
材料 Ingredients                                                              
Group A
1- 蝦仁150克, 去殼切粒 (150g of shrimps, shelves removed, diced)
2- 蛋1隻, 發勻 (1 egg, blended)

3- 甜椒(任何顏色也可以)1個, 切粒 (1 assorted color bell pepper, diced)
4- 熱水50毫升(50ml of hot water)
Group B
1- 魚滑1磅左右 (1 lbs of fish paste)
2- 中型洋蔥半個, 去衣, 切粒 (1/2 medium onion, dliced)

3- 蝦仁250克, 去殼 (250g of shrimps, shelves removed)

4- 青
蔥粒,  2湯匙 (2 tbsp minced green onion)
5- 煙肉4條, 切粒 (4 slices of bacon, diced)

6- 白胡椒粉1/2茶匙( 1/2 tsp of white pepper)
7- 鹽1/2茶匙( 1/2 tsp of salt)
http://tonykarenkitchen.com/
汁料 Seasoning                                                                
[份量只供參考 (just for reference only)]
1- 雞湯約200毫升 (200ml of chicken broth)
2- 蠔油1/2湯匙 (1/2 tbsp of oyster sauce)

3- 凍水3湯匙 + 粟粉1湯匙 (3 tbsp of cold water + 1 tbsp of corn starch)
4- 麻油1/2茶匙 (1/2 tsp of sesame oil)
http://tonykarenkitchen.com/
做法 Steps                                                                        
1-  將Group B 中的蝦仁拍打成蝦膠, 再混合餘下Group B用的材料, 手沾濕, 將混合材料扼成大少一致的魚球 (約12-14個)
Mash the shrimps from Group B into a paste.  Mix the shrimps paste with the rest of Group B ingredients .  Wet your hands.  Knead the mixture into small balls by hand (about 12-14 pieces) and put it aside.  
 
2-  
易潔鑊快火落1湯匙油起獲, 放入魚球煎至兩面金黃, 加入熱水, 轉中火, 蓋頂焗5分鐘, 開蓋, 轉快火, 炒動魚球至乾身, 上碟備用
Heat the non-sticky pan with 1 tbsp of oil over high heat.  Pan-fry the fish balls until both sides turn brown.  Add in the hot water.  Cover and simmer over medium heat for 5 minutes.  Remove the lid.  Stir fry the fish balls over high heat until all the water evaporated.  Dish it up and put it aside.
3-  易潔鑊洗淨抹乾, 易潔鑊快火落1湯匙油起獲, 加入蝦仁和甜椒炒至蝦仁轉色
Clean and dry the non-sticky pan.  Heat the pan with 1 tbsp of oil over high heat.  Stir in the shrimps and bell pepper.  Stir fry the ingredients until the shrimps turn red and white.
 
4- 
加入汁料煮滾, 熄火, 一面攪伴一面加入蛋槳成蛋花, 淋上魚球即成
Add in the sauce mix and bring it to boil.  Stir the sauce mixture clockwise and add the blended egg on the same time.  Pour the sauce over the fish ball.  Serve it in hot.
http://tonykarenkitchen.com/
貼士 Tips                                                                            
1- 蝦要起膠, 一定要夠乾身, 為了容易一點, 先將蝦仁切粒, 再放入器皿順方向攪至有黏力, 然後才開始拋打它至起膠

2- 汁料記得先弄杰後, 熄火才可加入蛋漿, 以免把蛋煮得太老
3- 手濕的話, 扼魚滑時就不會黏手

1- To make the shrimps paste, the shrimps must dry well.  Dice it into small piece.  Stir it hardly in a container clockwise until it is sticky.  Then mash it into paste.
2- Add in the blended egg only when you turn the heat off to avoid over cook the egg.
3- It is easy to knead the fish mixture if you hand is wet as it won't stick on your hand.


Copyright © 通之廚房. All rights reserved.
 

通少第二本食譜"倆口子風味煮" 現已發售, 大家可以在港澳三聯書店, 商務印書館及中華書局買到, 售價$48, 食譜中英對照, 以最詳細, 但最簡單的烹調方法, 和大家分享多國美食食譜, 而通少秘密食譜更比上一本更多(超過10款), 更有很多烹飪心得分享, 不是精選也絕不刊登, 而今次還有抽獎活動, 詳細情況可以按此看 看(<-按下)

希望大家多多支持, 買本來看看
觀看食譜內容 ...

星期二, 9月 13, 2011

[自創食譜] 蠔香菇菇夠滑雞 (Pan-fry chicken fillet with mushroom in oyster sauce)

http://ton
http://tonykarenkitchen.com/
[Prep 準備: 20 minutes | Cook 烹調: 20 minutes | For 份量: 4 people | Calories 熱量: 1350 (Estimated/ 估計) ]

按此列印食譜 (Print Recipes)

檔案密碼是 (Password): tonykarenkitchen.com

http://tonykarenkitchen.com/
材料 Ingredients                                                              
1- 雞柳350克, 切成大件 (350g Chicken fillet, cut into large pieces)
2- 中型洋蔥半個, 去衣, 切絲 (1/2 medium onion, sliced)

3- 白磨菇 10粒左右 去蒂切半 (10 white mushrooms, stemmed off, halved)

4- 蒜蓉 1湯匙 (1 tbsp minced garlic)
5- 麵粉或粟粉3湯匙 (3 tbsp of flour or corn starch)

6- 熱水50毫升 (50ml of hot water)
http://tonykarenkitchen.com/
汁料 Seasoning                                                                
[份量只供參考 (just for reference only)]
1- 糖1/2湯匙 (1/2 tbsp of sugar)
2- 蠔油2湯匙 (2 tbsp of oyster sauce)

3- 熱水110毫升 (110ml of hot water)
4- 麻油1/2茶匙 (1/2 tsp of sesame oil)

http://tonykarenkitchen.com/
做法 Steps                                                                        
1-  將雞扒用"通少中式醃肉法"醃15分鐘, 然後雞扒兩面撲上麵粉, 易潔鑊快火落1湯匙油起鑊, 將雞扒兩面煎至微黃, 轉中火, 加入熱水, 蓋頂焗4分鐘
Marinade the chicken with "Tony marinade method" for 15 minutes.  Then, coat both side of the chicken with flour.  Heat the pan with 1 tbsp of oil.  Pan-fry the chicken until both side turn brown.  Turn the heat to medium.  Add in hot water.  Cover and simmer for 3 minutes under medium heat.  
 
2- 
小心倒走易潔鑊內的水和油, 轉快火, 加入洋蔥連1/3茶匙鹽, 白磨菇, 蒜蓉炒至洋蔥軟身, 加入汁料, 蓋頂轉中火, 焗3分鐘, 上碟即成
Remove the oil and water in the pan.  Turn the heat to high. Stir in the onion with 1/3 tsp of salt, mushroom, garlic.  Stir fry the ingredient until the onion is soft.  Add in the sauce mix.  Cover and simmer for 3 minutes over medium heat.  Dish it up and serve it in hot.
http://tonykarenkitchen.com/
貼士 Tips                                                         
1- 雞肉先煎封, 再用熱水焗熟它, 能保持雞肉的肉汁, 也能確保嫩滑, 而用水焗雖然沒有煎的香脆, 但時間快, 用油少, 比較健康

2- 磨菇會縮小及出水, 所以不宜煮太耐, 如果找不到白色磨菇, 改用罐頭草菇都沒有問題, 但記得要先出出水才好用
3- 汁料的味道每個人喜好不同, 建議先加入1湯匙蠔油, 試好味, 再決定加不加入預下的蠔油

1- Brown the chicken and simmer it with hot water can make juicy chicken and make it soft.  Pan fry the chicken only can make it crispy but will need more time and will use more oil.
2- Do not add the mushroom too early as it will release a lot of water and it will shrink.  You can replace the white mushroom with the mushroom in the cane.  Make sure you blanch it before use.
3- It is recommend to add only 1 tbsp of oyster sauce first.  Taste it and decide if you want to add the remain oyster sauce.


Copyright © 通之廚房. All rights reserved.
 

通少第二本食譜"倆口子風味煮" 現已發售, 大家可以在港澳三聯書店, 商務印書館及中華書局買到, 售價$48, 食譜中英對照, 以最詳細, 但最簡單的烹調方法, 和大家分享多國美食食譜, 而通少秘密食譜更比上一本更多(超過10款), 更有很多烹飪心得分享, 不是精選也絕不刊登, 而今次還有抽獎活動, 詳細情況可以按此看 看(<-按下)

希望大家多多支持, 買本來看看
觀看食譜內容 ...

星期四, 9月 08, 2011

[自創食譜] 糖醋脆三文(Sweet and sour salmon with crispy bacon)


按此列印食譜 (Print Recipes)
檔案密碼是 (Password): tonykarenkitchen.com


[Prep 準備: 20 minutes | Cook 烹調: 25 minutes | For 份量: 4 people | Calories 熱量: 1250 (Estimated/ 估計) ]
http://tonykarenkitchen.com/
材料 Ingredients                                                   
Group A
1- 三文魚柳400克左右 (400g of Salmon fillet)

2- 中型洋蔥半個, 去衣, 切絲 (1/2 medium onion, sliced)
3- 煙肉4條, 切粒 (4 slices of bacon, diced)
4- 白肉薯仔300克, 去皮, 切件 (300g of potato, peeled, cut into section)
5- 麵粉或粟粉3湯匙 (3 tbsp of flour or corn starch)
Group B
1- 黑椒粉1茶匙(1 tsp of black pepper flake)
2- 鹽1/2茶匙 (1/2  tsp of salt)

3- 百里香香草碎1茶匙, 非必要 (1 tsp of thyme flake, optional)
http://tonykarenkitchen.com/
汁料 Seasoning                                                     
[份量只供參考 (just for reference only)]
1- (鎮江)黑醋5湯匙 5 tbsp black vinegar)
2- 生抽2茶匙 (2 tsp soy sauce)
3- 片糖1 片, 約15克 (1 slice of raw slab sugar, about 15g)

4- 熱水220毫升 (220ml of hot water)
http://tonykarenkitchen.com/
做法 Steps                                                            
1-  將三文和Group B 材料撈勻醃15分鐘, 同時將薯仔用中火煲至腍身(約20分鐘), 隔水備用, 三文兩面撲上麵粉, 易潔鑊快火落1湯匙油起鑊, 將三文兩面煎至微黃(圖1), 轉中火再煎至金黃, 上碟備用
Marinade the salmon with Group B ingredient for 15 minutes.  Meanwhile, blanch the potato until soft (about 20 minutes).  Drain it well and put it aside. Coat both side of the salmon with flour.  Heat the pan with 1 tbsp of oil.  Pan-fry the fish until both side turn brown.  Turn the heat to medium.  Continue-pan-fry the fish until golden.  Dish it up and put it aside

2- 
易潔鑊洗淨抹乾, 快火落1湯匙油起鑊, 加入煙肉, 煎至香脆, 隔油盛起, 放在三文上備用
Clean the pan and dry it well.  Heat the pan with 1 tbsp of oil over high heat again.  Pan-fry the bacon until crispy.  Drain it well.  Top it on the cooked salmon.

3-  鑊內加入洋蔥和薯仔炒勻 (約2分鐘), 加入汁料煮至濃杰, 淋上三文上即可
Stir in the potato and mix it well.  Add in the sauce mixture.  Cook until the sauce is thicken.  Pour it over the salmon.  Serve it in hot.
 
http://tonykarenkitchen.com/
貼士 Tips                                                         
1- 煎魚要耐心一點, 煎好一面才好反去另一面煎, 如果不斷翻動, 魚就好容易弄散

2- 三文魚最好煎至9成熟, 因為全熟的話, 餘熱會令魚身過老
3- 汁料的黑醋不宜煮太耐, 否則就會失去酸味, 建議當糖全溶化後才加入

1- Do not turn the fish before one side is brown.
2- Do not overcook the fish.  It is recommended to cook it to 90% done.
3- Do not boil the black vinegar too long or it will lose the sour taste.  It is better to add in after the sugar is dissolved.


Copyright © 通之廚房. All rights reserved.
 

通少第二本食譜"倆口子風味煮" 現已發售, 大家可以在港澳三聯書店, 商務印書館及中華書局買到, 售價$48, 食譜中英對照, 以最詳細, 但最簡單的烹調方法, 和大家分享多國美食食譜, 而通少秘密食譜更比上一本更多(超過10款), 更有很多烹飪心得分享, 不是精選也絕不刊登, 而今次還有抽獎活動, 詳細情況可以按此看 看(<-按下)

希望大家多多支持, 買本來看看
觀看食譜內容 ...