星期四, 5月 31, 2012

[自創食譜]蕃茄雞肉芝香菇 (Chicken stuffed portobello mushroom )



Click here for English Recipe


[Prep 準備: 15 minutes | Cook 烹調: 30 minutes | Serve 份量: 4 people |
Calories 熱量: 300 per serving (Estimated/ 估計) ]
http://tonykarenkitchen.com/

.: 簡介 Info :.

龍葵菇大大隻真的好好味道, 外國人最喜歡用來燒烤, 熟透後軟熟多汁, 非常好味道, 我用了一次已經愛上了, 不過有次我試試用來炆, 真的不建議呀, 啲汁好黑, 啲菇又太腍, 不好吃

香港朋友我於facebook fans page 問過, 大家都說大部份的大型超市有賣的, 大家可以買來試試, 唔好見步驟好長就以為好難整, 其實時間唔需要多, 亦唔係難整, 例如你焗菇時, 就可以煮雞料, 菇焗完雞料應該煮好, 鋪好再焗多陣就得, 成個過程唔多過30分鐘的
 
芝士大家是否覺得很難焗得靚呢? 大家以為要焗好耐先會金黃, 係唔係? 其實有秘訣的, 我試過好幾次, 都好work, 一於同大家分享下, 其實只要打開個焗爐門(一半), 等個發熱線長開, 咁就會超快將啲芝士焗靚, 當然啦, 每個焗爐唔一樣, 做法可能會有唔同, 但如果個發熱線係上面的話, 這個做發應該得, 無發熱線又或者離發熱鮮太遠的話, 咁就唔得啦
 

.: 材料 Ingredients :. http://tonykarenkitchen.com/

1- 無皮雞脾肉1磅或400克, 切丁 (400g Boneless skinless chicken Thighs, cubed)
2- 龍葵菇(3-4吋闊)5隻, 去蒂 (5 Portobello Mushroom cap, 3"-4", stemmed off)
3- 水牛芝士碎1杯 (1 cup Shredded Mozzarella cheese)
4- 中型蕃茄2個, 切粒 (2 Medium tomatos, diced)
5- 青椒1個, 去囊, 切粒 (1 Green pepper, core removed, diced)
6- 中洋蔥1/2個去衣, 切粒 (1/2 Medium onion, peeled, diced)
7- 露絲瑪莉香草碎1湯匙, 非必要 (1 tbsp of rosemary flake, optional)
8- 蒜蓉1湯匙 (1 tbsp of minced garlic)http://tonykarenkitchen.com/

.: 醃料 Seasoning :. http://tonykarenkitchen.com/

1- 鹽1茶匙 (1 tsp pepper salt)
2- 黑胡椒粉1茶匙 (1 tsp of white pepper)
4- 糖1茶匙 (1 tsp of sugar)http://tonykarenkitchen.com/
Group B
5- 生粉1茶匙 (1 tsp of corn starch)
6- 水1茶匙 (1 tsp of water
)
6- 油1茶匙 (1 tsp of oil)

.: 做法 Steps :. http://tonykarenkitchen.com/


1- 
雞肉用Group A 醃料醃10分鐘, 同時間, , 如上圖放上焗盤, 再將龍葵菇每隻平均灑上1/4茶匙鹽和黑椒粉, 放入已用200攝氏預熱的焗爐焗20分鐘
 
Marinade the chicken with the Group A seasoning for 10 minutes.  Meanwhile, place the mushroom on the baking rack like the image above.  Top each mushroom with 1/4 tsp of salt and black pepper evenly.  Bake the mushroom in a pre-heat the oven with 200 Celsius for 20 minutes. 


2- 雞肉加入Group B 醃料撈勻(油最後先加), 易潔鑊快火落1/2湯匙油起鑊, 將雞肉炒至四面金黃(非全熟) 
 
Add the Group B seasoning into the chicken and mix it well.  Heat the non-sticky pan with 1/2 tbsp of oil over high heat.  Stir-fry the chicken until brown (but not fully cooked).
 

3- 
加入蒜蓉, 青椒, 洋蔥, 蕃茄和1/3茶匙鹽和糖炒勻至洋蔥(約3分鐘), 熄火, 蓋頂焗2分鐘或至雞肉全熟
 
Add in the garlic, green pepper, onion and tomato with 1/3 tsp of sugar and salt.  Stir-fry all the ingredient until the onion is soft (about 3 minutes).  Turn the heat off.  Cover and simmer for 2 minutes or until the chicken is fully cooked. 

 

4- 龍葵菇取出放涼, 再將煮好的材料平均舖上龍葵菇上, 灑上香草, 再平均舖上芝士, 放回焗爐再焗至芝士金黃即可

Take the mushroom out of the oven.  Top with the cooked chicken mixture, rosemary flak and coat evenly with the shredded cheese.  Put it back to oven and bake until the cheese is golden. 

.: 小貼士 Tips :.http://tonykarenkitchen.com/

1- 龍葵菇太厚身, 所以要預先焗熟它, 焗好, 用
竹簽(牙簽)插入最厚肉的位置, 如果不用太大力都可以順利插入, 就已經熟了
2- 蕃茄和龍葵菇本身都會出水, 所以不需要再加任何水去煮了, 否則就會太濕, 很難舖上龍葵菇, 當所有材料都舖好在龍葵菇上就用手輕輕壓實
3- 放回焗爐時, 最好最快令芝士金黃, 就是打開焗爐門(一半或全開), 好等焗爐的發熱線長開, 那就會超高速將芝士金黃烤至金黃
http://tonykarenkitchen.com/
1- Portobello mushroom is hard to cook through.  It is better to cook it before cooking the chicken mixture.  Poke into the mushroom.  If it is easy to get in, it is cooked through.
2- No need to add any water to cook the chicken mixture as the tomato and mushroom will have a lot of juice.  Remember to press gently once all ingredients are topped on the mushroom.
3- The faster way to make the golden cheese is to open the oven door (fully or half open).  The heat source will activate continuously so that the cheese can melt quicker. 

Copyright © 通之廚房. All rights reserved.
http://tonykarenkitchen.com/

 
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, 而海外讀者可以到YesAsia購買, 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, 5月 29, 2012

[健康食譜]香葉肉片炒茄子 (Stir-fry pork with eggplants and thai basil)



Click here for English Recipe


[Prep 準備: 15 minutes | Cook 烹調: 15 minutes | Serves 份量: 4 people|
Calories 熱量: 290 per serving (Estimated/ 估計) ]
http://tonykarenkitchen.com/

.: 簡介 Info :.

簡單就是最好, 今日分享這個食譜正正說明這一點啦, 哈哈哈

這個餸味道天然, 加入一點點的魚露將所有鮮味帶出, 非常之好味道, 雖然我很喜歡香口多汁的菜色, 但偶然吃清爽一點, 感覺都不錯啊
 
如果大家買不到金不換, 那就不加好了, 雖然味道差一點, 但也不是太壞, 不過記得要用好品質既魚露呀, 整碟餸靠魚露帶出味道, 魚露差的話, 神仙都難救啊~~~~
 

.: 材料 Ingredients :.

1- 中型洋蔥1個, 去皮, 切絲 ( 1 medium onion, peeled, shredded)
2- 紅甜椒1個, 去核, 切絲 (1 red bell pepper, core removed, shredded)
3- 枚頭豬肉1磅左右, 切片 (1 lbs of Tenderloin pork, sliced)
4-
芽菜200克 (200g of bean sprout)
5- 青椒1個, 去核, 切絲 (1 red bell pepper, core removed, shredded)
6- 中國茄子2條, 切段 (2 medium chinese eggplants, sectioned)
7- 金不換葉8-10塊, 非必要 (8-10 Thai basil leaves, optional)
8- 蒜蓉2湯匙 (2 tbsp of minced garlic)
 

.: 汁料 Sauce mixture :.

1- 魚露1湯匙 (1 tbsp of fish sauce)
2- 熱水1杯左右 (1 cup of hot water)
http://tonykarenkitchen.com/ 
 

.: 做法 Steps :.


1- 豬肉用"通少中式醃肉法" 醃15分鐘備用, 快火落1/2湯匙油起鑊, 將豬肉炒熟, 盛起隔油備用
     Marinade the pork with "Tony marinade method" for 15 minutes.  Heat the pan with 1/2 tbsp of oil over high heat.  Stir-fry the pork until fully cooked.  Drain it in a sieve over a bowl and set it aside.
.


2- 鑊洗淨抹乾, 快火落1/2湯匙起鑊, 加入蒜蓉和洋蔥連1/3茶匙鹽炒至軟身,
     Clean and dry the pan well.  Heat the pan with 1/2 tbsp of oil over medium heat.  Add in the minced garlic and onion with 1/3 tsp of salt.  Stir-fry all the ingredients until the onion is soft
.
 

3- 加入青椒, 紅椒, 和茄子兜勻, 繼續炒至茄子軟身 
     Add in the green pepper, red bell pepper, and eggplants.  Stir-fry all the ingredients until the eggplants is soft  
.

 

4- 加入豬肉兜勻, 加入汁料, 蓋頂轉中火炆3分鐘, 加入芽菜和金不換兜勻再蓋頂炆1分鐘, 上碟即成
     
Add in the pork and mix it well
Add in the sauce mixture.  Turn the heat to medium.  Cover and simmer for 3 minutes.  Add in the bean sprout and thai basil leaves, and mix it well.  Cover and simmer again for another minute.  Dish it up and serve it in hot.  

.:小提示 Tips :.

1- 茄子切段比切件更易熟, 所以不需要油炸它也可以很軟熟
2- 各牌子魚露味道都不一樣, 盡量選用上好的品質, 自己亦要試試味, 按照情況加減份量
3- 芽菜不宜煮太耐, 會出水和失去爽口的質感
http://tonykarenkitchen.com/
1- Sectioned eggplants is easier to cook through.
2- Adjust the taste accordingly as different brand of fish sauce will taste differently.
3- Do not overcook the bean sprout to keep it crispy texture.

Copyright © 通之廚房. All rights reserved.
http://tonykarenkitchen.com/

 
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, 而海外讀者可以到YesAsia購買, 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 ...

星期三, 5月 16, 2012

[自創健康食譜]香脆五香雞件 (Baked chicken leg with five spices)



Click here for English Recipe


[Prep 準備: 20 minutes | Cook 烹調: 40 minutes | Serve 份量: 4 people |
Calories 熱量: 240 per serving (Estimated/ 估計) ]
http://tonykarenkitchen.com/

.: 簡介 Info :.

這個雞脾有點將台灣的鹽酥雞, 但鹽酥雞是炸的, 比較肥膩, 這個是焗的, 加上沒有雞脾, 可以話十分健康低卡

好多網友見到雞就會皺眉頭, 常常都問, 怎樣去雪味, 怎樣去毛, 怎樣去騷味, 這個餸可以話沒有這些問題, 因為沒有雞脾, 也沒有脂肪, 所以無毛也沒有騷味, 如果怕有雪味, 可以用鹽擦勻, 再洗淨, 加點薑汁去醃就可以了

香港用的焗爐通常都比較細少, 所以焗時最好蓋上一張錫紙, 咁就唔怕雞脾會焗燶, 大家要留意我怎樣放雞脾於焗盤上, 我是將雞脾放上焗架, 再將焗架放上焗盤, 這樣油就會滴在焗盤而不會弄濕雞脾, 熱氣流動亦會較好, 雞脾焗出來就會比較香脆

最後送多個貼士比大家, 如果唔想焗到成屋煙, 焗盤內放入少少水, 但不要浸到雞脾, 當油滴在水中, 就不會有煙, 記得要留意水是否乾了, 是的話就再加水就可以了
 

.: 材料 Ingredients :.

1- 無皮全雞脾6隻左右 (6 skinless chicken legs (quarter))
2- 麵包糠1杯 (1 cup of breadcrumb)
http://tonykarenkitchen.com/ 

.: 醃料 Seasoning :.

1- 淮鹽3茶匙 (3 tsp pepper salt)
2- 五香粉1.5茶匙 (1.5 tsp 5 spices powder)
3- 白胡椒粉2茶匙 (2 tsp of white pepper)
4- 雞粉1茶匙 (1 tsp of chicken powder)
5- 紅椒粉2茶匙 (2 tsp of paprika powder)
6- 肉桂粉1.5茶匙 (1.5 tsp of cinnamon powder
)

.:做法 Steps :.


1- 
雞件用醃料醃10分鐘, 再撲上麵包糠壓實, 放入冰格雪10分鐘, 同時, 焗爐用攝氏200度預熱  
 
Marinade the chicken with the seasoning for 10 minutes.  Coat the chicken with breadcrumb.  Press it well and freeze it for 10 minutes.  Meanwhile, pre-heat the oven with 200 Celsius. 


2- 雞脾取出於焗架排好, 再蓋上錫紙(不用包實), 放入焗爐焗25分鐘或至全熟, 將蓋面的錫紙拿開, 再焗10分鐘或至雞脾金黃即可

Put the chicken legs on a baking rack.  Cover with an aluminum paper.  Bake it for 25 minutes.  Remove the aluminium paper.  Bake for additional 10 minutes or until the chicken legs is golden.  Dish it up and serve it in hot.
 

 

.:小提示 Tips :.

1- 上完麵包糠後雪一雪, 可以令麵包糠黏得更實
2- 雞脾用竹簽(牙簽)插入最厚肉的位置, 如果沒有血水流出即是熟了
3- 沒有焗爐, 用中慢火煎也是可以的, 但因為太厚, 最好先將雞脾斬成細件再煎比較好
http://tonykarenkitchen.com/
1- Freeze the chicken legs after coating the breadcrumb to ensure the breadcrumb stay on the chicken legs.
2- Poke the chicken legs.  If the juice runs clear, it is done.
3- If you do not have an oven, cut the chicken legs into large pieces and pan-fry it. 

Copyright © 通之廚房. All rights reserved.
http://tonykarenkitchen.com/

 
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, 而海外讀者可以到YesAsia購買, 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 ...

星期三, 5月 09, 2012

[健康食譜]泡菜蕃薯牛肉餅 (Burger mixed with sweet potato and kimchi)



Click here for English Recipe


[Prep 準備: 25 minutes | Cook 烹調: 10 minutes | Serves 份量: 4 people|
Calories 熱量: 284 per serving (Estimated/ 估計) ]
http://tonykarenkitchen.com/

.: 簡介 Info :.

哩個食譜絕對係低卡的健康食譜, 根據健康網頁的計算, 整碟牛肉餅只有1137卡路里, 一人份都只係吸收284卡路里, 真係非常低卡呀
 
咁低卡, 主要原因係因為有一半肉用了蕃薯去代替, 本來要用1磅牛肉, 現在只用了300克左右咋, 唔好以為健康食品就一定唔好味, 哩個牛肉餅, 酸酸地又辣辣地, 真係非常之醒胃, 唔好以為好辣喎, 韓國辣椒醬甜多辣的, 所以人人都應該啱食的

大家知唔知呀, 泡菜放得越耐係會越酸的, 如果大家去超市買罐回來, 剛開始吃, 是很甜的, 但一至兩個星期後就會慢慢變酸的, 所以如果大家用新泡菜去整哩個餸, 未必會有酸酸地既味道啊

我自己試完就覺得好滿意啦, 絕對推薦大家去試, 健康牛肉餅, 食多件都唔會覺得內疚呀, 哈哈哈

 

.: 材料 Ingredients :.

Group A
1- 免治牛肉(瘦)300克 (300g of lean ground beef)
2- 蕃薯250克, 去皮切件 (250g of sweet potato, peeled, cut into pieces)
Group B
3- 洋蔥半個, 去衣切粒 (1/2 onion, peeled, diced)
4- 青蔥粒2湯匙 (2 tbsp of diced green onion)
5- 韓國泡菜150克, 切件 (150g of kimchi, cut into piece) 
6- 韓國辣椒醬2湯匙, 非必要 (2 tbsp Gochujang, korean chili paste, optional)
7- 韓國辣椒粉1/2茶匙 (1/2 tsp of korean hot pepper flake)
8- 粟粉1湯匙 (1 tbsp of corn starch)
9- 魚露1茶匙 (1 tsp of fish sauce)
10- 麻油1/2茶匙 (1/2 tsp of sesame oil)
http://tonykarenkitchen.com/ 
 

.: 做法 Steps :.


1- 牛肉順方向攪至起膠, 加入Group B 材料撈勻醃15分鐘備用

Knead the beef until it is sticky.  Add in the Group B ingredient and mix it well.  Marinade the beef for 15 minutes.  Put it aside.


2- 醃肉時將蕃薯用滾水大火煮20分鐘, 倒去水份, 壓成蕃薯蓉, 加入牛肉中攪勻, 再壓成大少均一的牛肉餅(約12-14件), 中大火落1/2湯匙油起鑊, 將牛肉餅兩面煎至金黃至全熟(約5分鐘), 上碟即成

Meanwhile, boil the sweet potato over high heat for 20 minutes.  Drain it well.  Mash it until it is smooth.  Mix the mashed sweet potato into the beef mixture and mix it well.  Divide the beef mixture into equal size beef patties (about 12-14).  Heat the pan with 1/2 tbsp of oil over medium high heat.  Pan-fry both side of the beef until golden, and the beef is completely cooked (about 5 minutes).  Dish it up and serve it in hot.
 

 

.:小提示 Tips :.

1- 牛肉不用加水去醃, 因為泡菜帶有水份, 足夠令牛肉嫩滑的
2- 整蕃薯蓉時, 盡量將水倒去, 以免令牛肉過濕
3- 牛肉整成牛肉餅要用用點力壓實, 煎時不要常常翻動它, 要煎至一面香脆才反去另一面, 這樣就不會散開
http://tonykarenkitchen.com/
1- It is not necessary to add water when marinating the beef as the Kimchi has sufficient liquid to moist the beef.
2- Remove exceeded water when mashing the sweet potato so that the beef patties will dry and firm.
3- Press the beef patties well before pan-frying it.  When pan-frying the beef, flip the beef only if one side is brown and firm. 

Copyright © 通之廚房. All rights reserved.
http://tonykarenkitchen.com/

 
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, 而海外讀者可以到YesAsia購買, 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
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