星期二, 6月 26, 2012

[自創食譜] 茄香翠豬柳 (Pork slices with tomato and Thai basil)



Click here for English Recipe


[Prep 準備: 15 minutes | Cook 烹調: 20 minutes | Serve 份量: 4 people |
Calories 熱量: 370 per serving (Estimated/ 估計) ]
http://tonykarenkitchen.com/

.: 簡介 Info :.

蕃茄同金不換真係好好朋友, 次次煮蕃茄加啲金不換, 味道真係醒神好多

好多人好奇怪, 點解我會成日都用金不換, 其實我哩邊啲超市, 好多都係越南人開的, 所以超市入面, 會有好多又平又靚嘅越南食材, 所以我會買來試, 試下試下就會成日用, 哈哈哈

我知香港唔普遍啊, 如果買唔到, 就算啦, 唔好落, 但如果有心買, 係九龍城, 應該會買到的, 不過唔落金不換都無咩問題, 最大問題係你唔落魚露, 個味道真係差天共地呀...
 

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

Group A
1- 豬柳400克, 切條 (Tenderloin pork, sliced, 400g)
2- 中洋蔥1個, 去皮切條 (1 Medium onion, peeled, sliced)
3- 甜椒(任何顏色)1個, 去囊, 切條 (1 bell pepper, cored, sliced)
4- 翠玉瓜約300克, 切條 (Zucchini, sliced, 300g)
5- 粟米仔8條, 切半 (8 baby corn, halved)
6- 中蕃茄2個, 切件 (2 medium tomato, cut into pieces)
7- 芽菜100克左右 (bean sprout, 100g)
8- 蒜蓉1湯匙 (minced garlic, 1 tbsp)
9- 金不換葉8塊左右 (8 Thai basil leaves)

.: 汁料 Seasoning :. http://tonykarenkitchen.com/

1- 糖1茶匙 (1 tsp sugar)
2- 熱水1/2杯 (1/2 cup of hot water)
3- 魚露2湯匙 (2 tbsp of fish sauce)

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


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-  加入翠玉瓜, 粟米仔, 甜椒兜勻炒3分鐘

Add in the zuccini, baby corn, and bell pepper.  Stir-fry all the ingredients for 3 minutes
.

 

4- 加入豬肉和蕃茄兜勻, 加入汁料, 轉中火, 蓋頂煮5分鐘, 熄火加入芽菜兜勻, 再加金不換, 蓋頂炆1分鐘,上碟即成

Add in the pork and tomato.  Add in also the sauce mixture and mix it well.  Turn the heat to medium.  Cover and simmer for 5 minutes.  Add in the bean sprout and Thai basil leaves.  Turn the heat off.  Cover and simmer for another minute.  Dish it up and serve it in hot.

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

1- 蕃茄要切薄一點, 才能短時間內出味, 如果不加魚露的話, 請加入適量的鹽(約1/3茶匙)才能帶出它的味道 
2- 金不換不宜明火去煮, 會失去香味及收縮
3- 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
4- 芽菜不宜煮太耐, 會出水和失去爽口的質感
http://tonykarenkitchen.com/
1- Cut the tomato thinly so that it can release it flavor quicker.  Add some salt if you don't add fish sauce to enhance it flavor.
2- Thai basil is not suitable cooking for long time.  It will shrink and loss the flavor.
3- Adjust the taste accordingly as different brand of fish sauce will taste differently.
4- 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 ...

星期四, 6月 21, 2012

[自創食譜]香煎琵琶豆腐 (Pan-fried tofu and fish mixtures)



Click here for English Recipe


[Prep 準備: 15 minutes | Cook 烹調: 30 minutes | Serve 份量: 4 people |
Calories 熱量: 290 per serving (Estimated/ 估計) ]
http://tonykarenkitchen.com/

.: 簡介 Info :.

魚滑加豆腐, 上次個食譜, 唔知大家有無試, 真係好鬼香口惹味, 無理由你會唔啱, 呵呵

今次再來多一次, 用作琵琶豆腐, 不過放心, 我唔會叫大家大熱天時去炸野咁衰既, 今次只係煎, 唔係炸, 但一樣咁香口惹味喎

好多時, 啲食譜會叫你用新鮮蝦切粒, 我試過, 唔夠香口啊, 所以我改用蝦米, 當然你唔無或唔喜歡, 可以改用蝦粒, 一樣得呀
鮑汁呢, 做琵琶豆腐汁比齋用蠔油好味, 不過你無又或者唔喜歡的話, 可以將鮑汁改成雞湯, 都一樣掂
 
唔好成日以為炸先好味, 唔炸都一樣可以超香口, 唔信? 你試整一次, 包你食到勁開心啊, 呵呵
 

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

Group A
1- 中硬度豆腐400克 (Medium firm tofu, 400g)
2- 青蔥2湯匙 (Diced green onion, 2 tbsp)
3- 乾瑤柱6粒, 浸軟, 撕成幼絲 (6 Dried scallops, soaked, shredded)
4- 冬菇約5隻, 浸軟去蒂, 切粒 (5 mushroom, soaked, stemmed off, diced)
5- 臘腸1條, 切粒 (1 slice of chinese preserved sausage, diced)
6- (鯪)魚滑350克 (Fish paste, 350g)
7- 蝦米1/4杯左右, 浸軟, 切粒 (1/4 cup of dried shrimps, soaked, diced)
Group B
8- 蠔油1湯匙 (Oyster sauce, 1 tbsp)
9- 鮑魚汁2湯匙 (Abalone sauce, 2 tbsp)
10- 熱水1/3杯 (Hot water, 1/3 cup)
11- 生粉1湯匙 (Corn starch, 1tbsp)
12- 凍水2湯匙 (Cold water, 2 tbsp)
13- 糖1/2茶匙 (White Sugar, 1/2 tsp)

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

1- 鹽1茶匙 (1 tsp salt)
2- 白胡椒粉1茶匙 (1 tsp of white pepper)
3- 雞粉1/2茶匙 (1/2 tsp of chicken powder)
4- 粟粉1湯匙 (1 tbsp of corn starch)

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


1- 
豆腐用乾淨的布或毛巾包實, 然後毛巾左右不斷扭轉收緊, 直至將豆腐榨乾水份
 
Wrap the tofu with a CLEAN towel firmly.  Twist both side of the towel to remove all the water from the tofu. 


2- 榨乾豆腐碎和Group A 材料和醃料撈勻, 分成12-14份(或更多)備用
 
Mixed the dried tofu flake with Group A ingredients and seasoning.  Mix it well and divide it 12-14 small pieces (or even more) evenly.
 

3-  易潔鑊洗淨抹乾, 再用中火落1湯匙油起鑊, 將所有豆腐件煎至四面金黃(約6-8分鐘), 上碟備用

Clean and dry well the pan.  Heat it again with 1 tbsp of oil over medium heat.  Pan-fry all the tofu mixtures until all sides are golden (about 6-8 minutes).  Dish it up and put it aside
.

 

4- 易潔鑊洗淨抹乾, 再用中大火起鑊, 加入Group B 材料的熱水先煮滾, 再將其餘Group B 材料攪勻至無粒, 加入熱水中煮成汁, 淋上豆腐上即可

Clean and dry well the pan.  Heat it again over medium high heat.  Add in the hot water and bring it to boil.  Mix all the rest of the Group B ingredients until smooth.  Add in to the pan.  Stir it until it is thickened.  Top it on the tofu mixture and serve it in hot. 

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

1- 搾豆腐時就將包糖果一樣, 將左右兩端以相反方向不段扭轉收緊, 慢慢就可以搾出很多的水, 越乾就越好 
2- 用易潔鑊去煎, 所用的油份比較少, 會比較健康
3- 買不到魚滑, 可以用蝦膠去代替, 如果不想加臘腸, 可以加入煙火腿, 煙三文, 煎香的煙肉粒去代替也可以的
4- 汁料如果太熱, 可以逐少加入熱水開稀
http://tonykarenkitchen.com/
1- Twist both side of the towel with inverse direction like wrapping a candy.  Tighten it as much as you can to release the water from the tofu.
2- Use non-sticky pan to pan fry the tofu mixture to avoid using too much oil.
3- You can replace the fish paste with Shrimps paste.  If you do, you won't need to preserved sausage.  You can also replace the sausage with smoked hams, smoked salmon or pan-fried bacon.
4- Add some hot water to sauce mixture if it is too thick. 

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, 6月 19, 2012

[通少食譜]蒜泥白肉-非傳統版 (Sliced pork with minced garlic)



Click here for English Recipe


[Prep 準備: 5 minutes | Cook 烹調: 40 minutes | Serves 份量: 4 people|
Calories 熱量: 325 (Estimated/ 估計) ]
http://tonykarenkitchen.com/

.: 簡介 Info :.

天氣開始熱, 最好食下冷盤, 食完真係好醒胃, 個人都精神啲

蒜泥白肉, 個網到有100多個食譜, 超多人整過, 傳統方法, 我唔分享啦, 反正大家實會搵到, 我今日介紹嘅係, fusion版的蒜泥白肉

傳統蒜泥白肉會用生蒜, 辣椒同鎮江醋, 我試過, 感覺一般, 點解呢, 因為生蒜味道辛辣, 香味卻一般, 辣椒又係辣, 辣完加鎮江醋又覺得鎮江醋唔係好有味喎, 有時豬肉都未必食到佢個味道

所以我改一改, 用一半生蒜略略炒過, 超香口又唔辣, 再於每一片豬肉加入青瓜, 食完一舊清一清, 同食壽司吃完一舊食片薑一樣, 感覺清新

再加意大利陳醋, 佢特色係味香甜, 唔嗆口, 令整碟餸香口惹味開胃, 可有畫龍點睛之效, 當然, 我唔係話我整的好過傳統味道, 只係我覺得咁樣嘅配合比較適合我, 希望也會令你滿意啦, 試下, 再比啲意見我!



.: 材料 Ingredients :.
http://tonykarenkitchen.com/  
Group A
1- 五花腩400克 (Pork belly, 400g )
2- 青瓜約250克, 去切薄片 (Cucumber, thinly sliced, 250g)
3- 青蔥粒2湯匙 (Diced green onion, 2 tbsp)
4- 蒜蓉5湯匙 (Minced garlic, 5 tbsp)
Group B
1- 薑片4塊 (4 slices of ginger)
2- 青蔥1條, 去白切段 (Green onion, stemmed off, sectioned, 1 stalk)

.: 汁料 Sauce Mixture :.http://tonykarenkitchen.com/  
1- 意大利陳醋1/4杯(Aged balsamic vinegar, 1/4 cup)

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


1- 
五花腩切開1半(但別切斷), 連Group B 材料用熱水, 中大火蓋頂煮35分鐘, , 煮製豬肉時, 易潔鑊中火落1湯匙油起鑊,當鑊熱時,轉慢火, 落2湯匙蒜蓉炒至微黃, 加入青蔥兜勻炒1分鐘, 隔油備用 
 
Cut the pork in half (but not do cut it through).  Add the pork with group B ingredients in a large pot of boiling water.  Cover and simmer it for 35 minutes over high medium heat.  Meanwhile,  Heat the non-sticky pan with 1/2 tbsp of oil.  When the pan is hot, turn the heat to low heat.  Add in 2 tbsp of garlic and stir-fry until light brown. Add in green onion and mix it well.  Drain it in a sieve over a bowl.  Put it aside.


 
 
 
 
 
 
 
 
 
 
 
 
 
2- 豬肉煮好用凍水至完全冷卻, 抹乾切成薄肉片, 上碟加入青瓜片, 再舖上3湯匙生蒜蓉, 2湯匙炒香的蒜蓉和青蔥, 再淋上陳醋即成  

Remove the pork and Rinse it until it is completely cool down.  Dry it well and cut it into thinly slices.  Dish it up.  Add in the cucumber slices. Top with the 3 tbsp of minced garlic, 2 tbsp of cooked minced garlic, and cooked green onion.  Pour the vinegar over and it is ready to serve.
 

 
 

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

1- 豬肉整個去煮, 令肉變硬, 方便切成肉片, 但因太厚難熟, 所以要切開一半甚至4份去煮, 但不要切斷, 那切片就比較容易控制
2- 蒜蓉炒香更香口惹味的, 和全統味道非常不同, 如果不喜歡這口味, 那可以不做這個步驟(青蔥也不需要炒)
3- 不怕辣更可加入辣椒粒, 更香口
4- 意大利陳醋香, 味濃, 但沒有太激的味道, 非常適合這個餸, 若沒有的話, 可以用喼汁都可以, 但比較辛辣嗆喉, 用傳統的鎮江醋則酸味會略嫌不足, 但也是個選擇
 
http://tonykarenkitchen.com/
1- It is easier to cut a cooked pork into slices.  But it is too thick to cook through.  So make sure you cut the pork into half (but do not cut through) before putting into the pot.
2- Roasted minced garlic will enhanced the flavor of this dish.  if you like the traditional flavor, then you can skip this step.
3- It will taste better if you add some chili pepper.
4- Aged balsamic vinegar fragrant and smooth.  It is a perfect sauce for this dish.  Worcestershire sauce is another good option
 
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 ...

星期四, 6月 14, 2012

[通少食譜]赤味噌回鍋肉 (Twisted cooked pork with red miso sauce)



Click here for English Recipe


[Prep 準備: 10 minutes | Cook 烹調: 35 minutes | Serves 份量: 4 people|
Calories 熱量: 385 (Estimated/ 估計) ]
http://tonykarenkitchen.com/

.: 簡介 Info :.

味噌真係好好用, 你真係唔怕買多, 平時可以用來煮麵豉湯, 超方便, 你亦可以將佢當蠔油咁用, 你食過蠔油炒豬肉未? 未? 去我個blog找找, 有食譜, 你可以用味噌代替蠔油, 用佢去焗魚又得, 都係超好味, 就算你唔多煮飯, 都應該買佢看門口, 你可以將佢分裝, 唔用嘅, 放入冰格(冰箱)雪著, 唔會懷的(你放佢10年就唔敢包呀)

今日哩個餸, 本來係用中國麵豉醬的, 我改用味噌一樣咁好味道啊, 味噌仲有少少甜味, 無咁鹹, 食過就知好味道, 係喎, 你買唔買到蓮藕呢? 我哩邊一年365日都買到, 如果買唔到的話, 用翠玉瓜切件代替啦, 一樣掂, 記得要試試啊


.: 材料 Ingredients :.
http://tonykarenkitchen.com/  
Group A
1- 五花腩400克 (Pork belly, 300g )
2- 蓮耦2段, 約250克, 去皮切薄片 (Lotus root, peeled, thinly sliced, 250g)
3- 甜椒(任何顏色)1個, 去囊, 切件 (1 bell pepper (any color), core removed, cut into pieces)
4- 中洋蔥1/2個去衣, 切粒 (1/2 Medium onion, peeled, diced)
5- 青蔥粒2湯匙 (2 tbsp of diced green onion)
6- 蒜蓉1茶匙 (1 tsp minced garlic)
7- 老抽1茶匙 (1 tsp of dark soy sauce)
8- 日本清酒2湯匙, 非必要 (2 tbsp of cooking sake, optional)
Group B
1- 薑片4塊 (4 slices of ginger)
2- 青蔥1條, 去白切段 (Green onion, stemmed off, sectioned, 2 stalk)

.: 汁料 Sauce Mixture :.http://tonykarenkitchen.com/  
1- 赤味噌3湯匙 (3 tbsp of red miso paste)
2- 熱水半杯 (1/2 cup hot water)
3- 糖1茶匙 (1 tsp of sugar)

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


1- 
五花腩連Group B 材料用熱水煮25分鐘, 再沖凍水至完全冷卻, 抹乾切成火柴盒大少的肉片備用, 易潔鑊中火落1/2湯匙油起鑊,當鑊熱時, 落蒜蓉, 蔥粒和洋蔥連1/3茶匙鹽炒至洋蔥軟身  
 
Add the pork with group B ingredients in a large pot of boiling water.  Simmer it for 25 minutes.  Remove and Rinse it until it is completely cool down.  Dry it well and cut it into think matchbox slices.  Heat the non-sticky pan with 1/2 tbsp of oil.  When the pan is hot, add in the garlic, green onion, and onion with 1/3 tsp of salt.  Stir-fry the ingredients until the onion is soft
 


2- 再加入蓮藕片兜勻炒2分鐘, 加入清酒(或同等份量的水), 蓋頂焗2分鐘  

Add in the lotus roots and stir-fry for 2 minutes.  Add in the sake (or same amount of water).  Cover and simmer for 2 minutes.
 

3- 加入老抽和肉片兜勻, 再炒至肉片熟透 (約2-3分鐘)


Add in the dark soy sauce and pork slices.  Stir-fry all the ingredient until the pork is full cooked (about 2-3 minutes).

 

4- 熄火, 加入已攪勻的汁料兜勻, 上碟即可

Turn the heat off.  Add in the sauce mixture and mix it well.  Dish it up and serve it in hot.

 

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

1- 豬肉整個去煮, 令肉變硬, 方便切成肉片, 但因太厚難熟, 所以炒時要確保炒熟它
2- 蓮藕只要切平一邊後(或切開一半), 就能安穩放於砧板上, 讓你輕易將它切成超薄片
3- 味噌不宜加熱煮太耐, 會令它本身的香味揮發, 味道也會改變, 所以最好是預先攪勻, 熄火加入兜勻就可以
4- 如果想杰身一點則可以加點生粉水(1 湯匙生粉+2湯匙水)
http://tonykarenkitchen.com/
1- It is easier to cut a cooked pork into slices.  But it is too thick to cook through.  So make sure you cook it through when add it back to the pan.
2- Halves the lotus root to create a flat surface so that you can hold it safely on the cutting board.  It will be easier for you to cut it into super thin slices.
3- Miso is not suitable to cook over high heat for long.  The taste and flavor will change accordingly.  So it is recommendmyed to mix the sauce mixture before add it in the pan.
4- Add some corn starch mixture (1 tbsp of corn starch + 2 tbsp of water) if you want to thicken the sauce
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http://tonykarenkitchen.com/

 
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