星期四, 2月 28, 2013

[通少食譜]熱情酥鴨綠咖哩 (Roasted duck with tropical fruits in green curry)


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檔案密碼是 (Password): tony

[Prep 準備: 10 minutes | Cook 烹調: 20 minutes| Serve 份量: 4 | Calories 熱量: N/A per serving ]
http://tonykarenkitchen.com/
.: 簡介 Info:.

住係Montreal, 唔好就係成日個無咩好既亞洲野食, 唔同Toronto, Vancouver咁, 好多選擇, 不過我哩邊都有樣好, 就係好多好齊既泰國食材, 除時都可以係超市買到
 
所以我今次出一個非常特別既泰菜比大家試下, 大家係香港, 可以去街市找找材料, 上次睇肥媽套"搵食", 都發現其實香港都有得買, 只係唔係超市, 要去街市尋寶
 
哩個餸非常獨特的, 用燒鴨(鵝)加綠咖哩已經好好味, 再用埋新鮮菠蘿, 辣中帶甜, 甜中帶酸, 非常之複雜, 但意外地好味道
 
我仲唔嫌煩, 將鴨肉起骨再同雞湯一齊煲成火鴨湯, 嘩, 用來做咖哩汁個膽, 真係惹味都震呀
 
哩個餸無論自用, 或整比人食, 都一樣大受歡迎,  大家一定要試下啦
 photo th113_.gif如果試過我任何食譜, 都可以將你作品post上我facebook page, 等我同大家分享啊
http://www.facebook.com/tonykarenkitchen 

.: 材料 Ingredients :. 
1- 燒鴨1磅左右, 切件 (Chinese Roasted Duck, cut into pieces, around 1 lbs)
2- 南瓜250克, 去皮, 切件 (Pumpkin, peeled, cut into pieces, about 250g)
3- 新鮮菠蘿150克, 去皮, 切件 (Fresh pineapples, peeled, cut into pieces, 150g)
4- 罐頭荔枝10粒左右, 隔水 (Cane lychee, drained, around 1o pieces)
5- 中型洋蔥半個, 去皮, 切件 (Onion, peeled, cut into pieces, 1 medium)
6- 新鮮金不換葉10多塊 (Fresh Thai basil leaves, around 10 pieces)
7- 新鮮檸檬葉, 5塊左右 (Fresh kaffir lime leaves, around 5 pieces)
8
- 蒜蓉1湯匙 (Minced garlic, 1 tbsp)
9- 紅蔥頭1粒, 去皮, 切片 (1 shallot, peeled, sliced)
11- 清雞湯1/2罐, 約150毫升 (Chicken broth, 1/2 cane, 150 ml)
12- 椰汁1罐, 310毫升左右 (1 cane of coconut milk, around 310 ml
)
13- 綠咖啡膏1-2湯匙 (Thai Green curry paste, 1-2 tbsp)

.: 調味料 Seasoning :.
1- 魚露 1/2 茶匙 (Fish sauce, 1/2 tsp)
2- 糖1茶匙 (Sugar, 1 tsp)


.: 做法 Directions :.  
Step 1:
鑊用1/2湯匙油用中快火燒熱, 加入蒜頭, 紅蔥頭, 南瓜, 綠咖哩膏和洋蔥連1/3茶匙鹽炒至洋蔥軟身 (約2分鐘), 加入雞湯煮滾

Heat the pan with 1/2 tbsp of oil over medium-high heat until hot. Add in the garlic, shallot, pumpkin, green curry paste and onion with 1/3 tsp of salt.  Stir-fry all ingredients until the onion is soft (about 2 minutes).  Add in the chicken broth and bring it to boil.


Step 2:

  
加入檸檬葉, 新鮮菠蘿, 轉中慢火, 蓋頂炆10分鐘或至南瓜腍身, 轉回中快火, 加入荔枝兜勻

Add in the kaffir leaves and fresh pineapple, and mix it well.  Cover and simmer over medium to low heat for 10 minutes or until the pumpkin is soft.  Open the lid and turn the heat back to medium -high.  Add in the lychee and mix it well.
 
Step 3: 

加入椰汁, 燒鴨, 蓋頂再炆5分鐘或至鴨肉熱透, 加入調味料和金不換葉兜勻, 上碟即成

Add in the coconut milk and roasted duck.  Cover and simmer over medium high heat for 5 minutes or until the duck is hot.  Add in the seasoning and the basil leaves and mix it well.  Dish it up and s
erve it hot.
 
.: 小貼士 Cook's notes :.
1- 金不換摘去葉後, 留下的葉枝可以連同檸檬葉一起炆, 炆後拿走棄掉即可, 令汁更香
2- 金不換不要太早加入, 否則會縮小, 賣相就不好看

3- 燒鴨不怕煩的話, 可以起骨, 再將骨和雞湯煲成鴨糖, 味道會更好
4- 各牌子的綠咖哩味道不同, 要自己喜歡加減份量
5- 一定要用新鮮菠蘿, 因為罐頭菠蘿沒有那種酸味, 影響整個汁的味道  

http://tonykarenkitchen.com/
1- Keep the basil "stick" after removing the leaves.  Add into the sauce along with kaffir leaves to enhance the sauce flavor.
2- Avoid adding the basil too early or it will shrink.

3- It is recommended to remove the bone from the roasted duck.  Then simmer the bone with chicken broth which can enhance the flavor as well..
4- Adjust the portion of green curry according to your preference.
5- It is required to use fresh pineapple because the sourness cannot be replaced by cane pineapple.

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

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只要在智能手機及平版電腦(Android 或 Ipad, Iphone)按裝Google Currents, 就可以訂閱"通之廚房一站通服務", 包括所有最新免費食譜, 影片, 相片, 食譜分類及最新消息等, 費用更是完全免費, 更無黑人憎的廣告騷擾

.: 詳細按裝方法, 請點激這裡 :.
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, 2月 21, 2013

[健康食譜]紅棗雜菌滑雞煲 (Braised chicken with dried dates and mushroom)


按此列印食譜 (Print Recipes)
檔案密碼是 (Password): tony

[Prep 準備: 15 minutes | Cook 烹調: 20 minutes| Serve 份量: 4 | Calories 熱量: 285 per serving ]
http://tonykarenkitchen.com/
.: 簡介 Info:.

健康食譜又來啦, 都講過很多次, 健康不一定要無油, 用水住的, 其實只要諗下計, 一樣可以飽肚又低卡低鹽的

今次一煲過, 非常簡單方便, 雞肉這樣做非常滑溜, 就將吃雞粥一樣的效果, 用瓦煲上, 它的溫度能保持, 吃了一陣, 仍然會熱辣辣, 真係非常之醒神吸引的
 
天氣凍吃這個雞煲, 身體健康又暖胃, 食完真係精神爽利呀, 大家一定要試下啦
 photo th113_.gif如果試過我任何食譜, 都可以將你作品post上我facebook page, 等我同大家分享啊
http://www.facebook.com/tonykarenkitchen 

.: 材料 Ingredients :. 
1- 無皮無骨雞脾肉350克左右, 切件 (Skinless, boneless Chicken thighs, cut into pices, 350g)
2- 紹菜300克(若小半個), 切件 (Chinese Cabbage, cut into pieces, about 300g, or 0.5 head, small)
3- 薑, 去皮, 3-4片 (Peeled ginger slices, 3-4 pieces)
4- 無核紅棗5-6粒, 洗淨 (Chinese dried dates, cleaned, 5-6 pieces, 1 tsp)
5- 芋絲紮1盒, 約14粒, 隔水 (1 box of yam bundle, drained, about 14 pieces)
6- 冬菇10隻左右, 浸軟, 去蒂 (Dried shitake mushroom, soaked, stemmed, about 10 pieces)
7- 鮮腐皮2張, 剪成小塊, 浸軟, 非必要 (2 fresh bean curd, cut into pieces, soaked optional)
8- 雲耳10粒左右, 浸軟, 去蒂 (Dried "Cloud ear" fungus, soaked, stemmed off, 10 pieces)
9- 蒜蓉1湯匙 (Minced garlic, 1 tbsp)
10- 紅蔥頭1粒, 去皮, 切片 (1 shallot, peeled, sliced)
11- 清雞湯1罐, 約310毫升 (Chicken broth, 1 cane, 310 ml)
12- 青蔥粒2湯匙 (Diced green onion, 2 tbsp)

.: 做法 Directions :.  
Step 1:
豬肉用"通少中式醃肉法" (但不加老抽) 醃15分鐘備用, 冬菇加入1湯匙粟粉擦洗, 再用清水洗淨, 用1/2湯匙油用中快火燒熱, 加入蒜頭, 紅蔥頭, 冬菇, 將冬菇每面煎香 (約2分鐘), 盛起備用

Marinade the Pork with "Tony's Marinade Method" (do not add dark soy sauce).  Mix 1 tbsp of cornstarch with the mushroom. Rinse it under the cold water until the mushroom is clean. Dry the mushroom well with the paper. Heat the pan with 1/2 tbsp of oil over medium-high heat until hot. Add in the garlic, shallot, and mushroom. Pan-fry the mushroom each side for 2 minutes. Put it aside.


Step 2:

  
將紅棗, 芋絲紮, 腐皮, 連同雞湯於瓦煲內用中慢火煲滾, 同時間, 鑊用中快火落油1/2湯匙起鑊, 加薑片煎香, 再加入紹菜連1/3茶匙鹽炒3分鐘, 加入1/4杯熱水將紹菜煮至軟身( 約3-5分鐘)

Add the dates, yam bundles, bean curd, and chicken broth in a claypot.  Heat the pot over medium heat until the chicken broth is boiled.  Meanwhile, Heat the pan with 1/2 tbsp of oil over medium-high heat until hot.  Pan-fry the ginger slices until fragrant (about 1 minutes).  Add in the cabbage with 1/3 tsp of salt.  Stir-fry the cabbage for 3 minutes.  Add in about 1/4 cup of hot water.  Continue to cook until the cabbage is soft (about 3-5 minutes)
 
Step 3: 

將紹菜連汁加入煲內, 再舖上, 青蔥粒, 冬菇, 雲耳和雞肉, 蓋頂炆至雞肉全熟 (約8-10分鐘), 上碟即成

Add the cabbage and the water (from the pan) into the pot.  Top it with green onion, mushroom, cloud ear, and raw chicken.  Cover and simmer until the chicken is full cooked (about 8-10 minutes).  S
erve it hot.
 
.: 小貼士 Cook's notes :.
1- 冬菇用粟粉擦過, 再清洗時, 就能帶走它的異味及黏在表面的骯髒物
2- 雞肉盡量集中推在中間, 因為中間的熱力較強, 容易令雞肉熟透

3- 沒有瓦煲可以即接用鑊去煮, 用瓦煲好處是它比較耐熱, 吃時不容易變涼
4- 紹菜炆時會出很多水的, 但若用大火去煮, 水仍有可能會煮乾的, 所以要好好留意水位  

http://tonykarenkitchen.com/
1- Corn starch can remove the stink and the dirt on the mushroom that is usually hard to remove.
2- Try to place the raw chicken in the middle of the pot because it is hotter in the middle.

3- Benefit of the claypot is able to hold the heat longer.  If you don't have claypot, you can just cook it in a large pan.
4- Cabbage will release a lot of water while simmering.  But still be caution and not let it dry out.

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

通之廚房一站通服務

只要在智能手機及平版電腦(Android 或 Ipad, Iphone)按裝Google Currents, 就可以訂閱"通之廚房一站通服務", 包括所有最新免費食譜, 影片, 相片, 食譜分類及最新消息等, 費用更是完全免費, 更無黑人憎的廣告騷擾

.: 詳細按裝方法, 請點激這裡 :.
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, 2月 19, 2013

[通少食譜]酸甜香辣笑蝦蝦 (Shrimps with pasta sauce and koren chili sauce)


按此列印食譜 (Print Recipes)
檔案密碼是 (Password): tony

[Prep 準備: 10 minutes | Cook 烹調: 20 minutes| Serve 份量: 4 | Calories 熱量: 300 per serving ]
http://tonykarenkitchen.com/
.: 簡介 Info:.

 photo onion2076.gif蛇年快樂啊, 祝大家新一年事事如意, 身心健康
今日出一個笑蝦蝦食譜同大家分享下, 非常簡單易整, 放假後無咩心機煮飯, 又或者想熱番下身就最啱, 因為步驟少, 做法容易,  photo onion2064.gif真係話咁快就會整好
 photo onion2073.gif不過調味料方面就麻煩好多, 如果你無買開我啲調味料, 或者你會覺得好麻煩, 對我來講, 韓國辣椒醬, 沙茶醬哩啲調味醬就同生抽老抽一樣, 係我調味架一定會有的, 大家其實都應該買來試下, 真係好容易就會用晒
希望大家有機會就試下啦, 香口醒胃,  photo onion2047.gif包你試過都讚好啊
 photo th113_.gif如果試過我任何食譜, 都可以將你作品post上我facebook page, 等我同大家分享啊
http://www.facebook.com/tonykarenkitchen 

.: 材料 Ingredients :. 
Group A
1- 無殼大蝦400克左右, 去腸洗淨 (Headless & Peeled shrimps, vein removed, cleaned, 400g)
2- 白胡椒粉1/2茶匙(White pepper flake, 1/2 tsp)
3- 鹽1/2茶匙(Salt, 1/2 tsp)
4- 粟粉1茶匙(Corn starch, 1 tsp)
Group B
5- 蕃茄2個, 切粒 (2 Beef Tomato, diced)
6- 甜椒(任何顏色)1個, 去囊, 切粒 (1 Bell pepper (any color), core removed, diced)
7- 洋蔥半個, 去衣, 切粒 (1/2 onion, peeled, diced)
7- 蒜蓉1湯匙 (Minced garlic, 1 tbsp)
8- 紅蔥頭1粒, 去皮, 切片 (1 shallot, peeled, sliced)
9- 金不換醃10塊, 切碎, 非必要 (10 Thai basil leaves, shredded, optional)

.: 汁料 Sauce Mixture :. 
1- 韓國辣椒醬1湯匙 (Gochujan korean red chili paste, 1 tbsp)
2- 糖1/2湯匙 (Sugar, 1/2 tbsp)
3- 意粉醬1杯左右, 約220毫升 (Pasta sauce, 220ml)
4- 魚露1茶匙 (fish sauce 1 tsp)
5- 熱水1/4杯, 約50毫升 (Hot water, 50 ml)

.: 做法 Directions :.  
Step 1:
  
將Group A 的材料撈勻醃15分鐘, 易潔鑊中快火落油1/2湯匙起鑊, 加入蝦隻煎至熟透(面煎約3-4分鐘), 盛起備用 

Combine the Group A ingredients together and marinade it for 15 minutes.  Heat the pan with 1/2 tbsp of oil over medium-high heat until hot.  Pan-fry the shrimps until it is fully cooked (pan-fry about 3-4 minutes per side).  Dish it up and put it aside.
 
Step 2: 

鑊洗淨抹乾, 再用快火落1/2湯匙燒熱, 落蒜蓉, 紅蔥頭和洋蔥連1/3茶匙鹽炒至洋蔥軟身 (約2-3分鐘), 加入甜椒和蕃茄連1/3茶匙糖兜勻, 炒2分鐘
 
Clean and dry the pan well.  Heat it again with 1/2 tbsp of oil over high heat until hot.  Add in the garlic, shallot, and onion with 1/3 tsp of salt.  Stir-fry the ingredients until the onion is soft (about 2-3 minutes).  Add in the bell pepper and tomato with 1/3 tsp of sugar.  Mix it well and stir-fry for 2 minutes.

Step 3:
 
加入材料煮滾, 轉慢中火, 蓋頂炆10分鐘, 加入蝦仁及金不換兜勻, 上碟即成

Add in the sauce mixture and bring it to boil.  Turn the heat to medium-low.  Cover and simmer for 10 minutes.  Add in the cooked shrimps and shredded basil leaves.  Mix it well and dish it up. S
erve it hot.
 
.: 小貼士 Cook's notes :.
1- 建議蝦加粟粉撈勻後才清洗, 蝦肉會潔白不腥
2- 蝦肉抹乾水份, 再要用鹽醃過才會爽口, 當然蝦本身的品質也重要的, 例如靚的泰國急凍虎蝦, 是非常爽口彈牙的

3- 不同牌子的意粉醬味道都不一樣, 記得要自己試味, 這菜式亦不建議用茄汁代替意粉醬
4- 如果汁料炆完太稀, 可以加入生粉水將汁料變杰, 若太乾身, 可以加點熱水補充  

http://tonykarenkitchen.com/
1- It is recommended to clean the shrimps with the corn starch.
2- Salt can improve the texture of the shrimps. Make sure you dry the shrimps well before marinade it with the salt to have better result.

3- Please season to taste after adding the pasta sauce as different brand will taste differently.  It is not recommended to replace it with ketchup.
4- Add some cornstarch mixture if the sauce is not thickened after simmering.  Or add more hot water if it is too dry.

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

通之廚房一站通服務

只要在智能手機及平版電腦(Android 或 Ipad, Iphone)按裝Google Currents, 就可以訂閱"通之廚房一站通服務", 包括所有最新免費食譜, 影片, 相片, 食譜分類及最新消息等, 費用更是完全免費, 更無黑人憎的廣告騷擾

.: 詳細按裝方法, 請點激這裡 :.
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 ...