星期二, 7月 31, 2012

[通少食譜]脆皮燒腩仔 (Roasted pork belly in Chinese style)





Click here for English Recipe

[Prep 準備: 30 minutes | Cook 烹調: 35-45 minutes | Serve 份量: 4 people |
Calories 熱量: N/A ]
http://tonykarenkitchen.com/4

.: 簡介 Info :.

無耐之前買了光波爐, 買完又唔用喎, 咁緊係比太太鬧啦, 哈哈, 有見及此一於用來整燒肉啦,
第一次整咋, 估唔到個皮脆到嚇死人, 一斬開仲嚇人呀, 啲肉汁係咁流呀流呀, 真係好鬼好味道呀, 所以哩個食譜要立即出同大家分享先得
當然啦, 首先你要買舊靚既五花腩啦, 有熟人就最好, 叫佢比舊一肥一肉, 3層肥2層肉就最好啦, 無就好麻煩, 太厚就難熟, 太薄又無肉汁唔好味的, 所以大家真係要同買豬肉嘅老闆熟啲先好呀
個皮脆唔脆, 好取決於你插個豬皮插得夠唔夠, 我建議用豬插, 但你無可以用其他工具或用叉都得, 只係難少少, 你要不斷插個皮, 啲窿要多, 要密先好, 但唔需要太深(即係你唔需要好用力咁拍, 只係不斷插呀插呀), 之後放入雪櫃吹乾佢, 咁樣焗就好自然會脆
唔係難整, 但好講心機, 插皮絕對唔可以求其,否則唔脆皮, 就會好難食....大家記得試下啦
 

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

1- 無骨五花腩650克 (Pork belly, 650g)
2- 沙薑粉2湯匙 (Sand ginger powder, 2 tbsp)
3- 白醋3湯匙 (White Vinegar, 3 tbsp)

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


1- 紹興酒2茶匙, 非必要 (Chinese cooking wine, 2 tsp, optional)
2- 糖1茶匙 (Sugar, 1 tsp)
3- 凍水1公升
 
(Cold water, 1 liter)
4- 鹽2湯匙 (Salt, 2 tbsp)
5- 生抽1/2茶匙 (Light soy sauce, 1/2 tsp)
6- 五香粉1湯匙 (Five spices powder, 1 tbsp)
7- 雞粉1/2茶匙, 非必要 (Chicken powder, 1/2 tsp, optional)

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


1- 易潔鑊用大火落3湯匙水煲滾, 將豬肉(皮向鑊面)放入, 將豬皮煮30秒, 盛起抹乾, 再用豬插類工具, 於豬皮上不斷插, 直至皮上滿布密密麻麻的小孔, 然後再將白醋平均塗在豬皮上

Heat the pan with 3 tbsp of water over high heat.  Put the pork into the pan (skin face to the pan) and blanch the skin for 30 seconds.  Dry the pork well.  Use a meat tenderizer type of tool. Poke the pig skin until it is full of small holes.  Coat the pig skin with a thin layer of vinegar. 


2- 將醃料攪勻備用, 豬肉先放入器皿內, 慢慢注入醃料至蓋過豬肉及皮下2-3cm左右位置(切勿接觸都皮附近), 放入雪櫃雪4小時或過夜, 焗前出抹乾, 再於肉部份平均塗上沙薑粉
Mix all the seasoning together.  Arrange the pork in a container.  Add in the seasoning slowly until it covers the meat and reach about 2-3 cm below the pig skin (don't let the seasoning reach the skin area).  Keep it in the fridge for 4 hours or overnight.  Remove the pig from the seasoning and dry it out.  Coat it with the sand ginger powder
光波爐做法 -
豬肉放入光波爐 (皮向上), 用攝氏200度, 焗35分鐘(如果肉厚, 就要焗40-45分鐘不等), 取出待10分鐘, 切件即成
Using Halogen Oven:
Put the pork in the oven (skin face up).  Bake it with 200 Celsius for 35 minutes (if the pork is thick, bake it for 40-45 minutes).  Take it out from the oven and let it rest for 10 minutes.  Dice it and serve it in hot.

焗爐做法-
用攝氏200到預熱, 將豬肉放入焗爐(皮向上)開上火, 先焗30分鐘, 轉下火(或皮上蓋上錫箔紙), 再焗多15分鐘 (如果厚的話, 就焗多20分鐘),
取出待10分鐘, 切件即成
Using regular oven:
Preheat the oven with 200 Celsius.  Put the pork in the oven (skin face up).  Bake it for 30 minutes with the top heating element.  Then bake it for another 15 minutes with bottom heat element (if not selectable, cover the pork with an aluminium paper).
  Take it out from the oven and let it rest for 10 minutes. Dice it and serve it in hot.
.: 小貼士 Tips :.http://tonykarenkitchen.com/
1- 豬皮略略灼過會皮收緊, 令皮容易插入
2- 沒有豬插的話, 可以用叉或其他類似的工具, 但比較難做, 豬皮的小孔要多而密, 但不需要插得太深
 
3- 豬皮必須於雪櫃中風乾焗時才會香脆, 用醋也是這個原因
4- 豬肉浸過, 會令肉汁更多, 肉會更軟滑

http://tonykarenkitchen.com/
1- Pig skin will be firm after blanched for 30 seconds.  It will easier to poke the pig skin.
2- It is prefer to use the meat tenderizer to poke the pig skin.  The holes on the pig skin must be dense
.
3- Let the pig skin to dry so that it will be crispy after cooked.  Using vinegar is serving the same purpose.
4- Brine the meat so that it will be juicy and tender
 

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 ...

星期六, 7月 28, 2012

鹽水醃肉法 (Brine)



資料來自 (From): http://www.wisegeek.com/what-is-brine.htm

鹽水醃肉法有好多好處。首先是它會令肉質鬆化,因為鹽水打破肉類的細胞組織, 而水中的鹽份高, 迫使肉的細胞額外吸收水份。當鹽水滲入肉中時,它更會把我們放入水中的香料的味道同時帶到入肉內。被鹽水醃過的肉煮熟時,它能保持濕潤,肉汁會更多,同時也會有更多層次的味道。鹽水醃肉法每一斤肉(半公斤)需要兩個小時浸泡。您需要將肉完全淹沒鹽水中浸泡過程中需要保持低溫(不要加熱)。製作鹽水公式是: 每加侖(3.8公升)的水就要一量杯的鹽 

有些廚師喜歡將鹽或其他水溶性的香料, 先用熱水整溶,這是可以的, 但要確保在放入肉去浸泡前, 保鹽水已回復低溫(暖也不能, 因為會生菌)。如果要醃過夜也是可以的, 最安全的做法是將肉浸泡後就放入雪櫃雪藏, 這樣做會比較安全衛生, 

如果想製成品的皮香脆(例如燒雞),在烹煮前幾個小時, 將肉從鹽水取出抹乾, 再讓它風乾, 那煮好後, 皮就能自然香


Brine serves several functions. The first is as a tenderizer, because the brine begins to break down the cellular structure of meats. It also infuses the meat with water, since the high salinity forces the brine into the cells of the meat. When the brine pushes into the meat, it also brings the spices in the mixture along with it, concentrating the marinade inside the meat. As the brined meat cooks, it stays moist and tender, and develops more flavor.

To use brine as a marinade, plan on two hours of marination for every pound (half kilogram) of meat. You will need to completely submerge the meat in the brine, and it should also be kept cool through the marination process. 

The brine mixture will require one cup of salt for every gallon (3.8 liters) of water or fluid. 

Most cooks prefer to dissolve the salt in boiling water before adding it to the liquid, making sure that the liquid is cooled before it is poured over the meat. To be safe, it is recommend to keep the meat in the brine in the fridge.

If you want a crispy skin after cooking, as is often the case with poultry, pull the meat out of the brine several hours before you plan to cook it, so that the flesh can absorb the moisture from the skin, leaving it dry so that it will crisp well during cooking.
觀看食譜內容 ...

星期二, 7月 24, 2012

[自創食譜]金龍燒香菇 (Baked Portobello mushroom in Okonomi sauce)



Click here for English Recipe

[Prep 準備: 10 minutes | Cook 烹調: 40 minutes | Serve 份量: 4 people |
Calories 熱量: 360 per serving (Estimated/ 估計) ]
http://tonykarenkitchen.com/4

.: 簡介 Info :.

龍葵菇第三個食譜, 之後我唔會再煮了, 因為我其實唔可以成日食菇, 我尿酸高, 菇菇會令我尿酸提高, 所以要停一停, 
上次兩次試過煮肉, 今次一於煮海鮮, 再日式燒餅做法, 真係非常好味道啊

唔好以為好難做, 步驟多多咁, 其實20分鐘左右就已經完成頭三個步驟了, 之後都係等佢焗好就食得, 好輕鬆架, 我特別加埋甜蕃薯因為甜甜地, 比較開胃而有飽肚嘛, 你可以用普通薯仔喎, 不過就會膩啲

真係勁簡單但就好好味道, 大家記得要試下啊
 

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

1- 中蝦300克, 去殼清理好, 切粒 (Shrimps, medium size, shell removed, cleaned, diced, 300g)
2- 帶子150克, 切粒 (Scallop, diced, 150g)
3- 洋蔥半個, 去衣切粒 (1/2 onion, peeled, cut into pieces)
4- 甜椒1個, 去核切粒 (1 bell pepper, core removed, cut into pieces)
5- 蕃薯250克左右, 去皮, 切粒 (Sweet potato, peeled, diced)
6- 粟米粒1/2杯 (Corn kernel, 1/2 cup)
7- 
龍葵菇(3-4吋闊)5隻, 去蒂 (5 Portobello Mushroom cap, 3"-4", stemmed off)
8- 日式燒餅醬4湯匙左右 (Okonomi sauce, 4 tbsp)
9- 蛋黃醬4湯匙左右  (Mayonnaise, 4 tbsp)
10- 壽司紫菜絲1杯, 非必要 (Roasted seaweed shredded, 1 cup, optional)

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

1- 鹽1茶匙 (Salt, 1 tsp)
2- 糖1/2茶匙 (Sugar, 1/2 tsp)
3- 
白胡椒粉1/2茶匙 
 (white pepper, 1/2 tsp)
4- 麻油1/2茶匙 (Sesame oil, 1/2 tsp)

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


1- 蝦和帶子抹乾, 和醃料攪勻醃10分鐘, 同時間, 將龍葵菇如上圖放上焗盤, 再每隻平均灑上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 shrimps and scallop with the 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- 焗製龍葵菇同時, 將蕃薯放入滾水大火煮15分鐘或至腍身, 隔好水, 再壓成蕃薯蓉

While baking the mushroom, simmer the sweet potato over high heat for 15 minutes or until it is soft.  Drain it well and mesh it until it is smooth.
 

3- 煮菇和蕃薯期間, 快火落1湯匙油起鑊, 先加入洋蔥, 甜椒, 粟米粒連蝦粒炒至轉色, 再加入帶子兜勻炒香(約2分鐘), 加入煮好的薯蓉攪勻
 
While cooking both mushroom and sweet potato, heat the pan with 1 tbsp of oil over high heat.  Add in the onion, bell pepper, corn kernel and shrimps.  Stir fry the ingredients until shrimps turn red.  Add in the scallop and mix it well.  Continue stir fry all the ingredient for another 2 minutes.  Add into the meshed sweet potato and mix it well.


 

4- 龍葵菇取出放涼, 將海鮮薯蓉混合物舖上龍葵菇上, 再平均塗上燒餅醬和蛋黃醬, 放回焗爐再焗至 蛋黃醬金黃即可(約15分鐘), 上碟灑上紫菜絲即可
 
Take the mushroom out of the oven.  Add the potato mixture on top of the mushroom.  Coat the mixture with the 
Okonomi sauce and mayonnaise.  Put it back to oven and bake until the mayonnaise is golden.  Top with shredded seaweed.  Serve it in hot.
  
.: 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- 焗菇, 整薯蓉及炒海鮮都可以同時進行, 20分鐘內就已經可以完成3個步驟
3- 放回焗爐時, 最好最快令
蛋黃醬金黃, 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 蛋黃醬烤至金黃
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- Baking the mushroom, making the potato mesh and cooking the seafood can be complete on the same time.  Within 20 minutes, these 3 steps should be completed
.
3- The faster way to brown the mayonnaise is to open the oven door (fully or half open).  The heat source will activate continuously so that the mayonnaise will be grilled all the time

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, 7月 19, 2012

[自創食譜]鮑香茄子 (Minced pork with eggplants in abalone sauce)



Click here for English Recipe


[Prep 準備: 15 minutes | Cook 烹調: 20 minutes | Serve 份量: 4 people |
Calories 熱量: 345 per serving (Estimated/ 估計) ]
http://tonykarenkitchen.com/4

.: 簡介 Info :.

簡單又好味道的一到家常小菜, 其實同魚香茄子好似, 只係汁料改用鮑汁, 之前有blog友教我用鮑汁時加點蠔油, 味道果然很好, 所以在此和大家分享一下
 
由於夏天出這個食譜, 我就唔加辣椒去炒, 否則大家可以加點辣椒, 會更加香口惹味, 乾瑤柱記得炒一炒先, 令佢更加出味, 然後放茄子同熱水等茄子吸晒乾瑤柱啲味, 嘩, 真係超級香口好味道, 比油炸茄子更健康好味道呀
 
最近我愛上用泰國出的乾蔥片, 它非常香脆惹味, 我好多時煮完都會加啲係面, 會令碟餸更加惹味, 大家如果買到的話, 可以試下啊
 

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

1- 免治豬肉(瘦)400克 (400g of lean ground pork)
2- 洋蔥半個, 去衣切件 (1/2 onion, peeled, cut into pieces)
3- 甜椒1個, 去核切件 (1 bell pepper, core removed, cut into pieces)
4- 蒜蓉1湯匙 (1 tbsp of minced garlic)
5- 中茄子2條, 切大件 (2 medium eggplants, cut into large pieces)
6- 青蔥粒1湯匙 (1 tbsp of diced green onion)
7- 乾瑤柱4粒, 浸軟, 弄散 (4 dried scallop, soaked, shredded)
8- 熱水1/4杯 (1/4 cup of hot water)
9- 已炸好的乾蔥片1湯匙, 非必要 (Fried red onion slices, 1 tbsp, optional)

.: 汁料 Sauce mixture :. http://tonykarenkitchen.com/

1- 鮑魚汁3湯匙 (Abalone sauce, 1/2 cup)
2- 糖1/2茶匙 (Sugar, 1/2 tsp)
3- 蠔油1湯匙 (Oyster sauce, 1 tbsp
4- 麻油1/2茶匙 (Sesame oil, 1/2 tsp)

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


1- 
豬肉用"通少中式醃肉法" (別加老抽) 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" (but do not add dark soy sauce) for 15 minutes. Then 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湯匙油起鑊, 加入洋蔥, 青蔥粒, 蒜蓉連1/3茶匙鹽, 炒至洋蔥軟身(約2分鐘), 再加入乾瑤柱煎至乾身微黃    
Clean and dry the pan.  Heat the pan with 1/2 tbsp of oil over high heat.  Add in the onion, green onion, and garlic with 1/3 tsp of salt.  Stir-fry the ingredients until the onion is soft (about 2 minutes)
. Add in the shredded scallop.  Pan fry it until it is light brown.
 

3- 
比加入茄子兜勻炒香(約2分鐘), 再加入熱水, 轉中火, 蓋頂焗5分鐘
 
Add in the eggplants and mix it well.  Stir-fry the ingredients until it is fragrant (about 2 minutes)  Turn the heat to medium.  Cover and simmer for 5 minutes.

 

4- 
加入汁料和豬肉兜勻煮至汁滾, 熄火, 蓋頂再焗2分鐘, 上碟灑上乾蔥片即可
 
Add in the sauce mixture and the cooked pork.  Turn the heat off once the sauce is boiled.  Cover and simmer for 2 minutes.  Dish it up.  Top it with fried onion.  Serve it in hot.
  
.: 小貼士 Tips :.http://tonykarenkitchen.com/
1- 豬肉越肥就越臊, 要將臊味去除, 豬肉一定要炒得夠乾身, 要確保鑊內水份完全揮發, 時間比炒一般豬肉還要耐 
2- 茄子不需油炸, 兜勻後加入熱水, 令它吸收乾瑤柱的味道
3- 乾瑤柱炒過, 味道更加香濃
4- 如果汁料太稀, 可以加入生粉水整杰
http://tonykarenkitchen.com/
1- To remove the smell from the pork, stir-fry the pork until it is completely dried.
2- Simmer the eggplants with hot water so that it can absorb the flavor from dried scallop .
3- It tastes better if the dried scallop has been pan-fried.
4- Add some corn starch mixture to thicken the sauce if necessary. 

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, 7月 17, 2012

[極速製作]夏日生果撻 (Fruit tarts ready in 30 mins)



Click here for English recipe here

.: 簡介 Info :.

夏日炎炎食果撻就最啱啦, 各類熱帶水果都係當造, 例如芒果啦, 奇怪果啦, 各類莓子咁, 最啱做果撻, 今日哩個食譜, 唔係傳統麻煩野, 唔係我唔識, 而係我怕全部步驟做足, 你都做到無晒心機, 咁仲整嚟做乜呀
 
所以一切重簡, 撻, 現成買的, 生果, 最麻煩, 因為要切粒, 個餡都唔自己整啦, 健康啲就用乳酪, 唔健康可以用雪糕, 可以用忌廉都得, 但後者一定要整完立即食, 否則雪糕同忌廉無可能存放呀
 
仲有仲有, 記得生果同乳酪都要雪凍, 越凍越好, 咁樣砌完食最啱啱好, 撻香脆, 果香甜又凍, 真係熱氣盡消呀, 食完飯整都仲得, 整個過程不需30分鐘, 算快啦, 仲唔快啲試下
 

.: 材料 Ingredients :.

1- 小型急凍酥皮達撻12隻 (12 frozen tart shells)
2- 生果(各類莓子, 奇怪果, 芒果等等), 切粒, 約4杯左右 (Assorted fruits (berries, mango) diced, about 4 cup)
Group A
3- 橙味果占4湯匙 (Orange flavor jam, 4 tbsp)
4- 熱水2湯匙 (Hot water, tbsp)
Group B
4- 果味乳酪4杯左右 (Fruit flavor yogurt, about 4 cup)

.:做法 Steps :.

1- 按照酥皮盒裝的指示解凍(或不需解凍), 焗爐用攝氏220度預熱, 用叉輕輕平均地於撻底刺滿小孔, 焗爐改用攝氏180度, 將撻放入焗爐焗15分鐘或至金黃, 取出待涼

2- 將Group A 材料混合, 再平均薄薄塗滿每個撻裡面, 待10分鐘, 再放入乳酪填滿, 然後舖上不同的生果粒, 最後再將Group A 混合物薄薄塗滿生果表面, 即可享用
 
1- Thaw the pastry as per the box instruction (it may not require to thaw).  Preheat the oven with 220 celesius.  Lightly prick bottom of pastry crust with a fork.   Reduce oven temperature to 180 celesius.  Bake the crust for about 15 minutes or until golden.  Remove it from the oven.  Place on a wire rack to cool completely before filling.

2- Mix well the Group A ingredients. Brush thin layer of Group A mixture over the bottom and sides of the baked tart shell.  Let it dry for 10 minutes.  Then fill the tart with the yogurt.  Place the fruits randomly on top of the yogurt.  Brush another thin layer of Group A mixture  over the fruits.  That's it     
  
 

.:小提示 Tips :.

1- 於撻底刺滿小孔能避免焗時撻底會凸起
2- 用果占溶液掃過撻周圍, 就能避免撻吸入過多乳酪而變腍
3- 建議砌好個撻就立即享用, 亦可以雪藏最多2日, 吃前放會室溫回暖才好享用
,http://tonykarenkitchen.com/
1- Prick the bottom of pastry crust will prevent the dough from puffing up as it bakes.
2- The thin layer of jam mixture brushed the bottom and sides of the tart will prevent the crust from getting soggy .
3- This fruit tart is best eaten the same day as it is assembled.  You can keep it in the fridge for 2 days or less.  And bring it to room temperature before serving. 

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http://tonykarenkitchen.com/

 
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