星期四, 3月 21, 2013

[通少食譜]大韓柱侯雞鎚 (Chicken thighs with Korean chili paste and chu hou sauce)


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

[Prep 準備: 30 minutes | Cook 烹調: 20 minutes| Serve 份量: 4 | Calories 熱量: 330 per serving ]
http://tonykarenkitchen.com/
.: 簡介 Info:.
韓國醬料加中國醬料嘅crossover,  photo th113_.gif非常有趣的組合, 而且出奇地好味道
雞鎚多汁好味道, 但怕肥的話, 可以去皮先煮,  photo onion2064.gif不過無皮真係無咁香口的, 要自己取捨啊
 photo onion2073.gif雞鎚其實好難醃到好入味的, 如果你要好有味的話, 就要加少少柱侯醬醃過夜喎, 不過我覺得唔需要, 因為啲醬汁好濃味, 所以反而雞無需好有味道
炸香的蒜頭, 蔥頭真係好肥, 但真係好香口, 同雞一齊炆一陣, 成屋都香噴噴,  photo onion2065.gif真係口水都流呀, 大家記得要試下, 包你喜歡的
 photo onion203.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- 雞鎚12隻左右 (Chicken thighs, 12 pieces)
2- 中型洋蔥半個, 去皮, 切粒 (Onion, peeled, cut into pieces, diced)
3
- 蒜片1/2量杯 (Thin garlic slices, 1/2 cup)
4- 紅蔥頭4粒, 去皮, 切片 (1 shallot, peeled, sliced)
5- 青蔥粒, 1湯匙 (Diced green onion, 1 tbsp)
6- 薑3片 (Ginger slices, 3 pieces)
7- 麻油1/2茶匙 (Sesame oil, 1/2 tsp)
.: 汁料 Sauce mixtures :.
1- 清雞湯1/2罐, 約150毫升 (Chicken broth, 1/2 cane, 150 ml)
2- 熱水100毫升 (Hot water, 100ml
)
3- 糖1/2茶匙 (Sugar, 1/2 tsp)
4- 柱侯醬1湯匙 (Chu Hou Sauce, 1 tbsp)
5- 韓國辣椒醬1湯匙 (Korean chili paste, 1 tbsp)
6- 魚露1/2茶匙 (1/2 tsp of fish sauce)

.: 做法 Directions :.  
Step 1:
 
豬肉用"通少中式醃肉法" 醃30分鐘備用, 易潔鑊用中快火落1/2湯匙油起鑊, 將雞鎚四面煎至金黃(每面煎約1分半鐘), 盛起隔油備用, 原鑊加入2湯匙油中快火燒熱, 加入薑, 紅蔥頭, 蒜片炒至金黃, 盛起隔油備用 
 
Marinade the Pork with "Tony's Marinade Method" for 30 minutes.  Heat the non-sticky pan with 1/2 tbsp of oil over medium-high heat until hot.  Pan-fry the chicken until all sides are brown (about 1 minute and half for each side).  Put it in a sieve over a bowl and put it aside.  Add 2 additional tbsp of oil in the pan.  Add in the garlic, ginger and shallot.  Pan-fry them until they are golden.  Drain it well and put it aside.
 
Step 2: 
鑊洗淨抹乾, 加入1/2湯匙油用中快火燒熱, 加入蔥粒和洋蔥連1/3茶匙鹽炒至軟身(約2分鐘), 加入雞鎚, 炒香的薑, 紅蔥頭, 蒜片和汁料煮滾, 轉中慢火, 蓋頂炆約8分鐘或至雞鎚全熟, 加入麻油兜勻, 上碟即成
 
Clean the pan and dry it well. Heat it again with 1/2 tbsp of oil over medium-high heat until hot. Add in the green onion and onion with 1/3 tsp of salt. Stir-fry the ingredients until the onion is soft (about 2 minutes).  Add in the chicken legs, cooked garlic, shallot, ginger and sauce mixture.  Bring the sauce to boil.  Turn the heat to medium.  Cover and simmer for 8 minutes or until the chicken is fully cooked.  Add in the sesame oil and mix it well
.  Dish it up and serve it hot.
.: 小貼士 Cook's notes :.
1- 雞鎚最好用刀深深割一刀, 煮時會比較易熟
2- 麻油都是適宜後落, 因為煮得太耐, 它們的香味會大大減低的 
3- 炆時要留意水份, 若剩下太少的話, 記得加點熱水補充
4- 蒜頭煎前, 浸入熱水1-2分鐘, 隔乾才入鑊, 這樣蒜片不會黏在一起, 煎起來也不會容易燶 
http://tonykarenkitchen.com/
1- Use a knife cut through chicken thighs.  It will make it easier to cook through.
2- It is better to use add the sesame oil last in order to keep its flavor.
3- Be aware the sauce dries out during simmering.  Add hot some water if necessary. 
4- Soak the garlic slices for 1-2 minutes.  It will make it easier to manage when pan-frying them.

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)

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星期二, 3月 12, 2013

[通少食譜]菜圃肉碎粒粒香 (Stir-fry ground pork with sweet preserved radish)


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: 360 per serving ]
http://tonykarenkitchen.com/
.: 簡介 Info:.
一講菜脯, 通常都只會諗起炒蛋,  photo onion2073.gif其實菜脯鹹鹹香香, 最啱用來作小炒
 photo onion2064.gif我買唔到蝦乾, 所以先用蝦米, 如果大家買都蝦乾就用蝦乾啦, 會香口好多的, 其實最好味係啲薯仔, 吸晒啲湯汁味道, 送飯真係一流由於屬於小炒類, 所以建議大家唔好煮汁啦, 落多啲料頭(乾蔥, 蒜蓉), 炒到佢乾身, 等佢香口啲,  photo onion2057.gif用來送啤酒汽水就最適合, 哈哈
有無見我成日都會加啲現成炸乾蔥,  photo th113_.gif因為香口嘛, 不過我唔會叫大家一定要加的, 始終口味好個人, 你喜歡的話, 不況加啦, 你亦可以自己整, 但要炸香先好啊
 photo onion203.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- 免治豬肉(碎肉)350克 (Ground Pork, 350g)
2- 甜椒(任何顏色)1個, 去囊, 切粒 (1 bell pepper (any color), core removed, diced)
3- 薯仔2個(200克左右), 去皮, 切丁 (2 large potato, about 200g, peeled, cubed)
4- 中型洋蔥半個, 去皮, 切粒 (Onion, peeled, cut into pieces, diced)
5
- 蒜蓉1湯匙 (Minced garlic, 1 tbsp)
6- 紅蔥頭1粒, 去皮, 切片 (1 shallot, peeled, sliced)
7- 蝦米(乾身), 20克, 浸軟切粒 (Dried shrimps, soaked, diced, 20g(when it is dried))
8- 甜菜圃40克, 切粒 (Sweet preserved radish, diced, 40g)
9- 芽菜100克 (Bean sprout, 100g)
10- 金不換葉 10-15塊, 非必要 (Fresh Thai basil leaves, 15 pieces, optional)
10- 麻油1/2茶匙 (Sesame oil, 1/2 tsp)
11- 魚露2茶匙 (2 tsp of fish sauce)
.: 材料 Ingredients :.
1- 清雞湯1/2罐, 約150毫升 (Chicken broth, 1/2 cane, 150 ml)
2- 熱水50毫升 (Hot water, 50ml
)
3- 糖1/2茶匙 (Sugar, 1/2 tsp)

.: 做法 Directions :.  
Step 1:
 
豬肉用"通少中式醃肉法" 醃15分鐘備用, 醃肉時, 將芽菜於滾水中煮30秒(飛水), 隔水備用, 易潔鑊用大火落1/2湯匙油起鑊, 將豬肉炒熟, 盛起隔油備用
 
Marinade the Pork with "Tony's Marinade Method" for 15 minutes.  Meanwhile, blanch the bean sprout for 30 seconds.  Drain it well and put it aside.  Heat the non-sticky pan with 1/2 tbsp of oil over high heat until hot.  Stir-fry the pork until done.  Put it in a sieve over a bowl and put it aside.
 
Step 2: 
鑊洗淨抹乾, 加入1/2湯匙油用中快火燒熱, 加入蒜頭, 紅蔥頭,蝦米,菜圃和洋蔥連1/3茶匙鹽炒至軟身(約2分鐘), 加入薯仔和汁料煮滾, 蓋頂炆至薯仔軟身 (約5分鐘), 打開鑊蓋, 炒動所有材料至水份煮乾
 
Clean the pan and dry it well. Heat it again with 1/2 tbsp of oil over medium-high heat until hot. Add in the garlic, shallot, preserved radish, dried shrimps and onion with 1/3 tsp of salt. Stir-fry the ingredients until the onion is soft (about 2 minutes).  Add in the potato and sauce mixture.  Bring the sauce to boil.  Cover and simmer until the potato is soft (about 5 minutes).  Remove the lid and stir-fry all ingredient until the sauce in the pan is evaporated

Step 3:
 

加入豬肉, 甜椒炒2分鐘至甜椒熱透, 再加入麻油, 魚露, 芽菜, 金不換兜勻炒1分鐘, 上碟即成

Add in the cooked pork, bell pepper.  Stir-fry the ingredients for 2 minutes until the bell pepper is hot.  Add in the sesame oil, bean sprout, thai basil leaves and fish sauce.   Mix it well and cook for another minute.  Dish it up and serve it hot.
.: 小貼士 Cook's notes :.
1- 炆好薯仔後必須將所有材料炒至乾身, 如果鑊內有太多水份剩下, 可以倒走鑊入面的汁料, 然後才將材料去炒乾, 會比較容易控制
2- 麻油魚露都是適宜後落, 因為煮得太耐, 它們的香味會大大減低的 
3- 豬肉最好先煎香兩面, 才炒散, 如果有豬腥味, 可以加點紹興酒去炒, 要炒得乾身一點碎肉才會香口
4- 芽菜不宜煮太耐, 會失去爽口的質感 
http://tonykarenkitchen.com/
1- If the pan has a lot of sauce remaining after simmered the potato, you can remove all sauce in the pan.  Then stir-fry the ingredient until dry.
2- It is better to use add the sesame oil and fish sauce last in order to keep its flavor.
3- It is better to pan-fry the pork before stir-frying it.  If it is smelly, you can add some chinese cook wine which help to remove the smell. 
4- Be aware not overcook the bean sprout or it will lose the crispy texture.

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 ...

星期四, 3月 07, 2013

[通少食譜]大韓醬爆牛柳粒 (Stir-fried beef with bulgogi marinade 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: 360 per serving ]
http://tonykarenkitchen.com/
.: 簡介 Info:.

 photo onion2063.gif係加拿大, bulgogi係好常見既韓國菜式, 佢類似鐵板牛柳, 會連鐵板一齊上, 咋咋聲, 好吸引的
我上次去韓國一心諗著要吃最正宗的bulgogi鐵板牛肉,  photo onion2072.gif點知搵左好耐都無, 最後去到一間要bulgogi brother 高中餐廳先有, 但都唔係鐵板上, 係要自己燒架, 原來韓國無鐵板牛柳, 只係外國先有咋,  photo th062_.gif真係失禮死人呀
 
 photo onion2063.gifbulgogi 隻汁真係好吸引, 甜甜地, 通常都會加埋蘋果, 梨等生果, 果酸會令肉質腍滑, 所以用來醃肉就最好, 但如果唔成日用, 用凈啲汁, 可以就咁煮餸食, 一樣超好味
就好似我今日哩個菜色, 薯仔牛肉加韓式烤汁, 牛柳腍滑, 薯仔軟甜, 加埋燒烤汁獨特既味道, 真係越食越開胃, 雖然無鐵板咋咋聲咁吸引, 但一樣好好味,  photo onion2042.gif你試過就知我無吹水, 呵呵
 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- 柳400克, 切丁 (Beef tenderloin, cut into small cubes, 400g)
2- 甜椒(任何顏色)1個, 去囊, 切件 (1 bell pepper (any color), core removed, cut into pieces)
3- 薯仔2個(200克左右), 去皮, 切件 (2 large potato, about 200g, peeled, cut into pieces)
4- 中型洋蔥半個, 去皮, 切件 (Onion, peeled, cut into pieces, 1 medium)
5
- 蒜蓉1湯匙 (Minced garlic, 1 tbsp)
6- 紅蔥頭1粒, 去皮, 切片 (1 shallot, peeled, sliced)
7- 紹興酒1湯匙 (Chinese cooking wine, 1 tbsp)
8- 粟粉1湯匙+凍水2湯匙, 攪勻 (corn starch 1 tbsp + cold water 1 tbsp, mixed)
9- 本菇200克, 去蒂, 弄散 (shimeji mushroom, stemmed off, separated, 200g)
10- 麻油1/2茶匙 (Sesame oil, 1/2 tsp)
11- 韓國燒烤汁4湯匙 (4 tbsp of Korean bulgogi marinade sauce)
.: 材料 Ingredients :.
1- 清雞湯1/2罐, 約150毫升 (Chicken broth, 1/2 cane, 150 ml)
2- 熱水100毫升 (Hot water, 100ml
)
3- 糖1/2茶匙 (Sugar, 1/2 tsp)

.: 做法 Directions :.  
Step 1:
 
牛柳用"通少中式醃肉法" (但不要加鹽) 醃15分鐘備用, 易潔鑊用大火落1湯匙油起鑊, 加入薯仔炒至微焦, 盛起備用

Marinade the beef with "Tony's Marinade Method" (do not add salt). Heat the non-sticky pan with 1 tbsp of oil over high heat. Add in the potato and pan until potato is lightly brown.  Put it aside.
 
Step 2: 
鑊洗淨抹乾, 加入1/2湯匙油用中快火燒熱, 加入蒜頭, 紅蔥頭, 甜椒和洋蔥連1/3茶匙鹽炒至軟身(約2分鐘), 加入薯仔和汁料煮滾, 蓋頂炆至薯仔軟身 (約5-8分鐘)
 
Clean the pan and dry it well. Heat it again with 1/2 tbsp of oil over medium-high heat. Add in the garlic, shallot, bell pepper and onion with 1/3 tsp of salt. Stir-fry the ingredients until the onion is soft (about 2 minutes).  Add in the potato and sauce mixture.  Bring the sauce to boil.  Cover and simmer until the potato is soft (about 5-8 minutes).

Step 3:
 

用另一個易潔鑊用大火落1湯匙油起鑊, 將牛肉炒至7成熟, 加入本菇, 麻油和烤汁兜勻炒2分鐘, 再加入薯仔料兜勻, 逐少加入粟粉水至杰身, 上碟即成

Heat another non-sticky pan with 1 tbsp of oil over high heat. Stir-fry the beef until it is 70% cooked.  Add in the mushroom, sesame oil and barbecue sauce.  Stir-fry the ingredients for 2 minutes.  Add in the potato mixtures and mix it well.  Add some corn starch mixture until the sauce is thickened. Dish it up and serve it hot.
.: 小貼士 Cook's notes :.
1- 此菜式用上2個鑊去加快製作時間, 如果不想這樣麻煩, 可以先將牛肉和菇煮好備用, 當薯仔炆好加入就好了
2- 牛肉要腍必須買牛柳或牛眼, 買錯部位牛肉想腍會有一定難度, 醃牛肉時不要加鹽, 即使一定要加, 也請於炒前才好加
3- 牛肉要逆紋切 (按這裡看看如何逆紋切牛肉
4- 粟粉水邊加邊炒, 當汁一杰就可以停, 不需要全部用盡的 
http://tonykarenkitchen.com/
1- If you do not have 2 pans, you can pre-cook the beef and mushroom.
2- It is better to use tenderloin beef or even rib eyes as their texture is more soft and tender. It is also not recommended to marinade it with salt.
3- It is important to cut across the grain of the beef (click here to see the detail.)
4- Constantly stirring while adding the corn starching mixture.  Stop adding the mixture once the sauce is thickened .

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 ...