通之廚房

祝大家龍年快樂

2012-01-17T21:32:00.005-05:00

在此先預祝大家, 龍年生生猛猛, 快快樂樂, 高高興興, 健健康康!!!! 新年後, 再出食譜和大家分享~~~~~新年後再見

[自創食譜] 金玉滿堂 (Stuffed tofu puff with enoki mushroom and corn kernel)

2012-01-11T22:03:00.002-05:00

Click here for English Recipe
http://tonykarenkitc
[Prep 準備: 20 minutes | Cook 烹調: 20 minutes | Make 份量: 4 people |
Calories 熱量: 1350 千卡1碟 (Estimated/ 估計) ]he
n.com/
簡介 Info

農歷新年就快到了, 我知大家都想煮一些新年菜式, 但都市人太忙了, 如果次次都要用1-2
個小時去煮, 大家一定卻步, 很頭痛吧

放心, 我出名懶, 要煮好意頭, 簡單, 快手又好味的新年菜, 沒有問題, 今日先為大家介紹
這個金玉滿堂, 一定適合大家的

按此列印食譜 (Print Recipes)

檔案密碼是 (Password): tonykarenkitchen.com

材料 Ingredients
1- 免治豬肉400克 (400g of minced pork)
2- 豆腐卜約15粒 (15 tofu puff)
3- 臘腸一條 (1 Chinese preserved sausage)
4- 粟米粒1/3杯 (1/3 cup corn kernel)
5- 瑤柱3粒, 浸軟 (3 dried scallop, soaked)
6- 金菇200克, 去蒂 (200g Enoki mushroom)
http://tonykarenkitchen.com/
汁料 Sauce
[份量只供參考 (just for reference only)]
1- 清雞湯300毫升 (300ml of chicken broth)
2- 粟粉1湯匙 (1 tbsp of corn starch)
3- 凍水2湯匙 (2 tbsp of cold water)
http://tonykarenkitchen.com/
做法 Steps

1- 豬肉用"通少中式醃肉法"醃15分鐘備用, 同時, 豆卜切半, 臘腸切粒, 瑤柱撕成絲備用, 易潔鑊中火落油1/2湯匙起鑊, 加入粟米粒和臘腸粒炒2分鐘, 加入豬肉撈勻 Marinade the pork with "Tony marinade method" for 15 minutes. Meanwhile, cut the tofu puff in half. Dice the sausage. Shred the scallop. Heat the pan with 1/2 tbsp of oil over medium heat. Stir-fry the corn and sausage for 2 minutes. Add in the pork and mix it well.		2- 豆腐卜平均釀入豬肉料, 然後好好壓實, 易潔鑊大火落油1湯匙起鑊, 將豬肉豆卜(豬肉的一面向底)煎成金黃 Stuff the pork mixture into the each tofu puff evenly. Press it well. Heat hte pan with 1 tbsp of oil over high heat. Pan fry the pork mixture until brown.
3- 加入雞湯煮滾, 轉中火, 蓋頂炆5分鐘, 粟粉和凍水攪勻備用 Add in the chicken broth and bring it to boil. Turn the heat to medium. Cover and simmer for 5 minutes. Mix the corn starch and water until smooth and put it aside.		4- 豬肉豆卜先上碟, 將瑤柱絲和金菇加入汁料煮2分鐘, 逐少加入粟粉水至杰身, 淋上豆卜上即成 Dish up the tofu puff and keep the sauce in the pan. Add in the shredded scallop and mushroom and cook for 2 minutes. Stir and add in the corn starch mixture until the sauce is thicken. Pour it over the tofu puff. Serve it in hot.

貼士 Tips
1- 豬肉釀入豆腐卜時要盡量壓實, 否則煎時很容易散開的
2- 瑤柱可以早上出門前浸定, 晚上回家就可以用, 甚至可以一早準備好, 放入雪櫃備用
3- 粟粉水要一面加一面攪勻, 汁一杰就停手, 不一定要全部加入的

1- Press the pork firmly into the tofu puff or it will fall apart while cooking.
2- Soak the dried scallop in the morning and it will be ready at the evening. You can also prepare it early and keep it in the fridge.
3- Stir and mix the corn starch mixture simultaneously. Stop adding the mixture if the sauce is thicken.

Copyright © 通之廚房. All rights reserved.

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, 而今次還有抽獎活動, 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

[極速食譜]簡易香滑芝麻糊 (Black sesame dessert)

2012-01-04T20:51:00.001-05:00

Click here for English Recipe
http://tonykarenkitc
[Prep 準備: 10 minutes | Cook 烹調: 5 minutes | Make 份量: 2 people |
Calories 熱量: 300千卡1碗 (Estimated/ 估計) ]he
n.com/
簡介 Info

傳統芝麻糊, 做法很講究, 份量亦要準確, 不是話想吃就可以立即整得到的, 出街吃, 又覺
得很甜, 亦不夠香口

所以我一改傳統方法, 用高速手法製造, 芝麻是日本已炒香的, 不需要自己再炒一次, 米亦
不需要浸過夜, 用粘米粉代替即可, 保證20分鐘就可以吃到又香又滑的芝麻糊呢

材料 Ingredients
1- 已炒香黑芝麻1/3 杯 (1/3 cup of roasted black sesame seed)
2- 鮮奶或豆漿2/3杯約150毫升 (2/3 cup of milk or soy milk)
3- 水2/3杯約150毫升 (2/3 cup of water)
4- 糖2-3湯匙 (2-3 tbsp of sugar)
5- 粘米粉1湯匙 (1 tbsp of rice flour )
6- 水2湯匙 (2 tbsp of water)
http://tonykarenkitchen.com/
做法 Steps

1- 黑芝麻加入半份奶用攪拌機打至滑身, 再用中火將黑芝麻, 餘下的奶, 水, 糖煲至滾起 Blend the black sesame with half portion of the milk until smooth. Mix the mixture with the rest of the milk, water, sugar in a pot. Heat it up over medium heat until the mixture is boiled.		2- 粘米粉和2湯匙水攪勻至無粒, 熄火, 一面加入粘米粉水, 一面搞至杰身即可 Mix the rice flour with the 2 tbsp of water until smooth. Add the mixture into the sesame mixture. Stir until the mixture is smooth. Serve it in hot.

貼士 Tips
1- 買不到炒香芝麻的話, 可以用普通黑芝麻, 再用中火白鑊將它炒香, 或用黑芝麻也是可以的
2- 甜味隨自己口味加減糖的份量

1- You can use raw black sesame seed if you cannot find the roasted one. Stir-fry it without oil in a pan over medium heat until it is fragrant.
2- Adjust the sugar portion according to your preference.

Copyright © 通之廚房. All rights reserved.

[自創食譜] 蠔香菇菇爽爽脆 (Assorted Vegetable with crispy vermicelli)

2011-11-30T20:21:00.001-05:00

Click here for English Recipe
http://tonykarenkitc
[Prep 準備: 10 minutes | Cook 烹調: 30 minutes | Make 份量: 4 people |
Calories 熱量: 1150 (Estimated/ 估計) ]he
n.com/
簡介 Info

這個餸以鬆脆香辣, 無肉但一樣飽肚好味的好菜式, 米粉我不是炸的, 只需要2-3湯匙油去
煎就可以了, 這樣做較為健康

用的材料主要是雞脾菇或叫蠔菇的菇菌, 它出水較少, 亦比較飽肚, 當然啦, 大家喜歡用
其他菇菌, 甚至加雞肉, 豬肉都可以的, 隨大家的喜歡自行改改吧

而素食者, 請改用素蠔油就可以了, 有時吃得太多肉, 都要吃一點素菜清一清腸胃呢, 哈哈

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檔案密碼是 (Password): tonykarenkitchen.com

材料 Ingredients
1- 米粉半排約50克, 切段 (50g of dried Vermicelli, sectioned)
2- 雞脾菇350克, 去蒂, 切粒 (350g of king oyster mushroom, cut into pieces)
3- 洋蔥半個, 去衣切粒 (half onion, peeled, cut into pieces)
4- 榨菜60克, 切絲 (60g of mustard tuber, sliced)
5- 三色甜椒各半個, 切粒 (half of 3 colors bell peppers, diced)
6- 蒜蓉辣椒醬2湯匙, 非必要 (2 tbsp of Chili garlic sauce, optional)
7- 熟芝麻2湯匙 (2 tbsp of baked sesame seed)

http://tonykarenkitchen.com/

汁料 Seasoning

[份量只供參考 (just for reference only)]
1- 蠔油2湯匙 (1 tbsp of oyster sauce)
2- 熱水2湯匙 (2 tbsp of hot water)
3- 鮑汁2湯匙 (2 tbsp of abalone sauce)
http://tonykarenkitchen.com/
做法 Steps

1- 快火落3湯匙油起鑊, 轉慢火, 落米粉煎至微黃, 上碟備用 Heat the pan with 3 tbsp of oil over high heat. Turn the heat to low. Add in the vermicelli. Pan-fry until it turns light brown. Dish it up and put it aside.		2- 快火落1湯匙油起鑊, 加入蒜蓉辣椒醬, 洋蔥和1/3茶匙鹽炒至軟身 Heat the pan with 1 tbsp of oil over high heat. Add in the chili garlic sauce, onion with 1/3 tsp of salt. Stir fry the onion until soft.
3- 加入雞脾菇先炒2分鐘, 再加入榨菜, 三色椒和1湯匙熱水, 將材料兜勻, 繼續炒3分鐘 Add in the mushroom. Stir-fry it for 2 minutes. Add in the bell peppers, mustard tuber along with 1 tbsp of hot water. Mix it well and stir-fry all the ingredient for another 3 minutes.		4- 加入汁料兜勻煮滾, 放在炸好的米粉上, 灑上芝麻即可 Add in the sauce mixture. Mix it well and bring the sauce to boil. Put all the ingredients over the cooked vermicelli. Top with sesame seed. Serve it in hot.

貼士 Tips
1- 雞脾菇較厚, 所以要用點時間炒熟
2- 聽聞米粉可以放入微波爐30秒就會煮到將炸一樣, 但我無試過

1- King oyster mushroom requires more time to cook.
2- There is a rumor that vermicelli cooked in microwave for 30 minutes will have the same texture as pan-fry it in the pan. But I have never tried to prove it.

Copyright © 通之廚房. All rights reserved.

[自創食譜] 蒜香金沙海鮮 (Crispy seafood with salty golden egg sauce)

2011-11-22T20:33:00.001-05:00

Click here for English Recipe
http://tonykarenkitc
[Prep 準備: 20 minutes | Cook 烹調: 25 minutes | Make 份量: 4 people |
Calories 熱量: 1550 (Estimated/ 估計) ]he
n.com/
簡介 Info

這個餸以香口惹味為主, 特別是可以用明火的朋友, 火猛炒出來真的香口到不得了, 用來送
啤酒汽水就最適合

金沙主要材料是用鹹蛋黃和牛油, 缺一不可, 所以無論卡路里, 飽和脂肪都很高, 如果大家
是健康吃用者, 或有心臟有問題的話, 都是不建議享用的

為了令這個餸變得健康一點點, 我將牛油份量減低, 再加橄欖油, 而海鮮都是煎而不是炸的,
這樣可以減低用油的份量, 至少令自己吃下去時內疚感減低了些, 哈哈

按此列印食譜 (Print Recipes)

檔案密碼是 (Password): tonykarenkitchen.com

材料 Ingredients
1- 無頭中蝦300克, 去殼去腸 (300g medium size shrimps, shell removed)
2- 蟹柳300克, 切段 (300g of imitated crab meat, sectioned)
3- 蒜頭6瓣, 去衣切蓉 (6 cloves of garlic, peeled, diced)
4- 鹹蛋3隻, 蛋黃蛋白分開 (1 green pepper, cored, cut into pieces)
5- 青蔥2條, 去尾, 切粒 (2 green onion, stemmed off, diced)
6- 生粉/粟粉1/2杯 (1/2 cup of corn starch)
7- 雞蛋2隻, 發勻(2 eggs, blended)

http://tonykarenkitchen.com/

汁料 Seasoning

[份量只供參考 (just for reference only)]
1- 牛油1湯匙 (1 tbsp of butter)
2- 紹興酒1湯匙 (1 tbsp of Chinese cooking wine)
3- 熱水2湯匙 (2 tbsp of hot water)
4- 橄欖油2湯匙 (2 tbsp of olive oil)
5- 鹽1/2茶匙 (1/2 tsp of salt)
http://tonykarenkitchen.com/
做法 Steps

1- 鹹蛋黃和白先用大火蒸10分鐘 Steam the egg white and egg yolk for 10 minutes		2- 蒸蛋同時, 快火落2湯匙油起鑊, 加入蒜蓉, 轉慢火, 耐心炒至蒜蓉變微黃, 盛起隔油備用 Meanwhile, heat the pan with 2 tbsp of oil over high heat. Add in the minced garlic. Turn the heat to low. Pan-fry the garlic until lightly brown. Drain it in a sieve over a bowl. Put it aside
3- 蝦和蟹柳完全抹乾, 加入1/3茶匙鹽和白胡椒粉撈勻, 再加粟粉撈勻 Dry the shrimps and crab meat well. Add in 1/3 tsp of salt and white pepper and mix it well. Add in the corn starch and mix it well.		4- 海鮮料煮前加入蛋漿撈勻, 中火落2湯匙蒜油(之前煮蒜蓉的油)起鑊, 加入海鮮料煎至兩面金黃, 盛起隔油備用 Add the blended egg into the seafood mixture before cook. Heat the pan with 2 tbsp of garlic oil (from step 2) over medium heat. Pan -fry the seafood until it is golden. Put it aside
5- 煮好的鹹蛋黃和汁料於器皿中攪勻壓爛至無粒順滑, 易潔鑊快火無油起鑊, 加入蛋黃汁料煮滾 In a bowl, mesh the cooked egg yolk with the sauce mixture until smooth. Heat the pan over high heat. Add in the sauce mixture and bring it to boil.		6- 將蛋白切粒, 連同海鮮料, 蒜蓉, 加入汁了兜勻, 上碟灑上蔥粒即成 Dice the egg white. Add the egg white, seafood, minced garlic into the pan. Mix all ingredients together. Dish it up and top with green onion. Serve it in hot.

貼士 Tips
1- 蛋黃汁料要順滑, 主要成份一定要夠油, 否則就做不出所謂流沙的質感
2- 煎海鮮時很容易會黏再一起的, 記得最後要將它們分開
3- 蒜蓉不要煎到金黃, 因為盛起後, 餘熱會令它們會更深色
1- Oil is important ingredient if you want to make the sauce smooth.
2- The seafood will be stick together when you pan-fry it. Remember to separate them after cook
3- Garlic color will be darker after cook. So dish it up when it is light brown.

Copyright © 通之廚房. All rights reserved.

[自創食譜]蒜爆茄子 (Eggplants with golden garlic)

2011-11-16T21:59:00.001-05:00

Click here for English Recipe

ttp://tonykarenkitchen.com/

按此列印食譜 (Print Recipes)

檔案密碼是 (Password): tonykarenkitchen.com

http://tonykarenkitchen.com/
[Prep 準備: 15 minutes | Cook 烹調: 20 minutes | Make 份量: 4 people |
Calories 熱量: 1450 (Estimated/ 估計) ]

材料 Ingredients
1- 免治豬肉400克 (400g minced pork)
2- 茄子300克, 切件 ( 300g eggplants, cut into pieces)
3- 洋蔥半個, 去衣切件 (1/2 onion, peeled, cut into pieces)
4- 蒜頭6瓣, 去衣切薄片 (6 cloves of garlic, peeled, thinly sliced)
5- 青椒1個, 切核, 切件 (1 green pepper, cored, cut into pieces)
6- 青蔥2條, 去尾, 切粒 (2 green onion, stemmed off, diced)

http://tonykarenkitchen.com/

汁料 Seasoning

[份量只供參考 (just for reference only)]
Group A:
1- 老抽1湯匙 (1 tbsp of dark soy sauce)
2- 紹興酒1湯匙 (1 tbsp of Chinese cooking wine)
3- 熱水2湯匙 (2 tbsp of hot water)
4- 生抽1湯匙 (1 tbsp of light soy sauce)
5- 麻油1/2茶匙 (1/2 tsp of sesame oil)
Group B:
1- 生粉2湯匙 (2 tbsp of corn starch)
2- 凍水2湯匙 (2 tbsp of cold water)
http://tonykarenkitchen.com/
做法 Steps

1- 豬肉用"通少中式醃肉法"醃15分鐘備用, 同時, 易潔鑊中火落油2湯匙起鑊, 加入蒜片轉慢火, 將蒜片煎至兩面微黃, 連油盛起備用		2- 原鑊快火落油起鑊, 加入豬肉炒至全熟, 盛起隔油備用
3- 原鑊再快火落之前煮好的蒜油起鑊, 加入茄子, 洋蔥, 青蔥, 不斷炒2分鐘, 加入60-100毫升熱水, 蓋頂焗3分鐘, 開蓋, 煮至水乾, 加入豬肉和青椒炒2分鐘		4- 加入Group A 汁料兜勻, 煮至汁滾起, 將group b 汁料完全混合, 沿鑊逐少加入材料中, 同時不斷翻動材汁至汁杰, 上碟灑上蒜片即成

貼士 Tips
1- 蒜片好易就會燶, 所以不易用大火去煎, 用慢火, 耐心慢慢煎, 當見微黃即可, 盛起後會自然再變深色的
2- 免治豬肉雖然肥, 但只要充分炒透, 隔好油的話, 也是可以放心食用
3- 茄子很吸油的, 加水去焗會比較健康亦比較容易處理

Copyright © 通之廚房. All rights reserved.

[自創食譜] 醬爆燻蹄 (Stir-fry Smoke pork hock with Hoisin sauce)

2011-11-02T21:47:00.000-04:00

ttp://tonykarenkitchen.com/

按此列印食譜 (Print Recipes)

檔案密碼是 (Password): tonykarenkitchen.com

http://tonykarenkitchen.com/
[Prep 準備: 05 minutes | Cook 烹調: 10 minutes | Make 份量: 4 people |
Calories 熱量: 1450 (Estimated/ 估計) ]

材料 Ingredients
1- 臘腸2條 (2 preserved Chinese sausage)
2- 燻蹄肉片約400克 ( 400g smoked pork hock slices)
3- 洋蔥半個, 去衣切件 (1/2 onion, peeled, cut into pieces)
4- 蒜蓉1湯匙 (1 tbsp of minced garlic)
5- 青椒1個, 切核, 切件 (1 green pepper, cored, cut into pieces)
6- 熟芝麻1湯匙 (1 tbsp of baked sesame seed)

http://tonykarenkitchen.com/

汁料 Seasoning

[份量只供參考 (just for reference only)]
1- 海鮮醬2湯匙 (2 tbsp of Hoisin Sauce)
2- 紹興酒1湯匙 (1 tbsp of Chinese cooking wine)
3- 熱水2湯匙 (2 tbsp of hot water)
4- 生抽1湯匙 (1 tbsp of light soy sauce)
5- 麻油1/2茶匙 (1/2 tsp of sesame oil)
http://tonykarenkitchen.com/
做法 Steps

1- 易潔鑊快火落油1湯匙起鑊, 加入蒜蓉和洋蔥及1/3茶匙鹽炒軟 Heat the pan with 1/2 tbsp of oil over high heat again. Add in the garlic and the onion with 1/3 tsp of salt. Stir fry the ingredients until the onion is soft .		2- 加入臘腸和青椒炒3-4分鐘令臘腸出味 Add in the sausages and green pepper. Continue stir-fry the ingredient for 3-4 minutes until the sausage is fragrant.
3- 加入燻蹄肉片炒2-3分鐘令燻蹄肉片微焦, 再加汁料煮滾, 上碟灑上芝麻即成 Add in the smoked pork hock. Pan-fry the pork hock for 2-3 minutes or until brown. Add in the sauce mixture and bring it to boil. Dish it up. Top with sesame seed. Server it in hot.

貼士 Tips
1- 燻蹄雖然已經熟透, 但煎過會更香
2- 臘腸如果很硬很難切的話, 不況先用熱水煮5分鐘, 待涼後再切即可
1- Pan fry the smoke pork hock will make it tastes even better
2- If the sausage is too hard to cut, boil the sausage into hot water for 5 minutes will soften it

Copyright © 通之廚房. All rights reserved.

[自創食譜] 茄牛菇菇好芝味 (minced beef with tomato sauce and cheese)

2011-10-26T21:38:00.002-04:00

http://tonykarenkitchen.com/
[Prep 準備: 15 minutes | Cook 烹調: 20 minutes | For 份量: 4 people |
Calories 熱量: 1450 (Estimated/ 估計) ]

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材料 Ingredients
Group A
1- 免治牛肉350克 (350g of minced beef)
2- 白磨菇300克, 去蒂切件 ( 300g white mushroom, stemmed off, sliced into pieces)
3- 洋蔥半個, 去衣切件 (1/2 onion, peeled, cut into pieces)
5- 中型蕃茄2隻, 切件 (2 beef tomato, cut into pieces)
6- 雜豆1/2杯 (1/2 cup of assorted vegetable)
7- 水牛芝士1杯 (1 cup of shredded Mozzarella cheese)
Group B
1- 鹽1茶匙 (1 tsp of salt)
2- 糖1茶匙 (1 tsp of sugar)
3- 黑胡椒粉1茶匙 (1 tsp of black pepper)

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汁料 Seasoning

[份量只供參考 (just for reference only)]
1- 罐頭蕃茄湯 1/2罐 (1/2 can of tomato soup)
3- 熱水100毫升 (100 ml of hot water)
3- 糖1湯匙 (1 tbsp of sugar)
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做法 Steps

1- 將牛肉用材料B醃15分鐘, 易潔鑊快火落油1/2湯匙起鑊, 將牛肉煮至全熟, 盛起隔油備用 Marinade the beef with ingredients B for 15 minutes. Heat the non-sticky pan with 1/2 tbsp of oil over high heat again. Add in the beef. Stir-fry until the beef is fully cooked. Put it in a sieve over a bowl and put it aside.		2- 易潔鑊洗淨抹乾, 快火落油1湯匙起鑊, 加入洋蔥及1/3茶匙鹽炒軟, 再加蕃茄連1/3茶匙糖, 雜豆, 磨菇炒至蕃茄軟身 Clean and dry the non-stick pan. Heat the pan with 1 tbsp of oil over high heat again. Add the onion with 1/3 tsp of salt and cook until the onion is soft Add in the tomato with 1/3 tsp of sugar, assorted vegetable and mushroom. Continue stir-fry all the ingredient until the tomato is soft.
3- 轉中火, 加入牛肉和汁料煮滾攪勻至無粒 Turn the heat to medium. Add in the cooked beef and the sauce mixture and bring it to boil. Stir the the sauce mixture until smooth.		4- 將炒好的材料放入焗盤, 舖上芝士, 放入焗爐, 用220攝氏焗至芝士微燶即成 Put all the cooked ingredient into a baking pan. Top with the cheese. Put it into the oven. Bake it with 220 Celsius until the cheese is brown and crispy. Serve it in hot.

貼士 Tips
1- 煮好的牛肉要好好隔油, 因為免治牛肉會流出很多肥油
2- 沒有罐頭湯可以改用茄膏, 但要加很多的糖, 因為茄膏通常都很酸的
3- 沒有焗爐的話, 煮好汁料時, 立即舖上芝士, 繼續煮至芝士溶開即可
1- Drain the beef well as minced beef will release a lot of grease after cook
2- Replace the tomato soup with tomato paste if you want. But you have to add more sugar to balance the taste.
3- Top the cheese once the sauce is boiled if you don't have an oven.

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[自創食譜] 柚香黃金甲(Pork chop culet in citron sauce)

2011-10-12T21:54:00.002-04:00

http://tonykarenkitchen.com/
[Prep 準備: 15 minutes | Cook 烹調: 25 minutes | For 份量: 4 people |
Calories 熱量: 1450 (Estimated/ 估計) ]

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材料 Ingredients
Group A
1- 無骨豬扒400克, 切厚條 (400g of pork chop, sliced into large pieces)
2- 三色甜椒2個, 去蒂切條 ( 2 assorted bell pepper, stemmed off, sliced into pieces)
3- 洋蔥半個, 去衣切件 (1/2 onion, peeled, cut into pieces)
5- 大蛋1-2隻, 發勻 (1-2 eggs, blended)
6- 麵粉或粟粉1量杯 (1 cup of flour or corn starch)
7- 日式麵包糠1-2量杯 (1-2 cup of Japanese breadcrumb)
Group B
1- 鹽1茶匙 (1 tsp of salt)
2- 糖1茶匙 (1 tsp of sugar)
3- 白胡椒粉1茶匙 (1 tsp of white pepper)

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汁料 Seasoning

[份量只供參考 (just for reference only)]
1- 韓國柚子茶 4湯匙 (4 tbsp of Korean citron tea)
2- 檸檬汁2湯匙 (2 tbsp of lemon juice)
3- 熱水100毫升 (100 ml of hot water)
4- 冰糖20克 (20g of rock sugar)
5- 吉士粉1湯匙 (1 tbsp of custard powder)
6- 凍水20毫升 (20ml of cold water)
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做法 Steps

1- 將豬扒用材料B醃15分鐘, 將醃好的豬扒順序沾上麵粉, 蛋漿和麵包糠備用, 易潔鑊快火落油4湯匙起鑊, 將豬扒條煎至微黃, 轉中慢火, 繼續將豬扒煎至全熟, 盛起隔油備用 Marinade the pork chop with ingredients B for 15 minutes. Coat the pork chop with flour, egg, and bread crumb in respectively order. Heat the non-sticky pan with 4 tbsp of oil over high heat again. Pan fry the pork chop until all sides light brown. Turn the heat to medium low. Continue pan-fry until it is well done. Put it aside and drain it well.		2- 易潔鑊洗淨抹乾, 快火落油1湯匙起鑊, 加入三色甜椒和洋蔥及1/3茶匙鹽炒至軟 Clean and dry the non-stick pan. Heat the pan with 1 tbsp of oil over high heat again. Add the assorted bell peppers and onion with 1/3 tsp of salt. Continue stir-fry all the ingredient until the onion is soft.
3- 轉中火, 加入汁料1-4煮滾給至冰糖溶化, 將汁了5和6混合攪勻至無粒, 加入汁料煮至杰身 Turn the heat to medium. Add in the sauce mixture 1-4 and bring it to boil or until the sugar is dissolved. Mix the sauce mixture 5-6 together until smooth. Add it into the sauce mixture in the pan. Stir until the sauce is thickened.		4- 將豬扒加入兜勻, 上碟即成 Add in the cooked pork chop and mix it well. Dish it up and serve it in hot.

貼士 Tips
1- 豬扒切條後不需要拍打也不會硬的
2- 吉士粉於一般超市都買到, 如果不加會令味道失色不小的
3- 豬扒煎好分開排放隔油, 能保持它脆口, 回鑊時, 兜勻就好上碟, 別等太耐, 影響它脆口程度
1- Pork chop won't be hard after sliced
2- Custard powder is key ingredient. It should be easy to get it from supermarket.
3- Spread the cooked pork chop evenly will keep the texture crispy. Do not soak it into sauce mixture for too long or it will be soft..

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[通少食譜] 韓式烤汁炆牛肉(Korean Bulgogi)

2011-10-04T21:38:00.000-04:00

http://tonykarenkitchen.com/
[Prep 準備: 15 minutes | Cook 烹調: 15 minutes | For 份量: 4 people |
Calories 熱量: 1450 (Estimated/ 估計) ]

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檔案密碼是 (Password): tonykarenkitchen.com

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材料 Ingredients
Group A
1- 牛柳350克, 切薄片 (350g of tenderloin beef, sliced finely)
2- 翠玉瓜或意大利水瓜200克, 去蒂切件 (200g of zucchini, stemmed off, cut into pieces)
3- 蔥粒2湯匙 (2 tbsp of diced green onion)
4- 洋蔥半個, 去衣切件 (1/2 onion, peeled, cut into pieces)
5- 黑椒粉1/2湯匙 (1/2 tbsp of black pepper flake)
6- 蒜蓉1湯匙 (1 tbsp of minced garlic)
Group B
1- 粟粉1湯匙 (1 tbsp of corn starch)
2- 麻油1茶湯匙 (1 tsp of sesame oil)
3- 韓國烤肉汁 3湯匙 (3 tbsp of Korean Bulgogi sauce)

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汁料 Seasoning

[份量只供參考 (just for reference only)]
1- 清雞湯100毫升 (100ml chicken broth)
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做法 Steps

1- 將牛肉用材料B醃15分鐘, 易潔鑊快火落油1湯匙起鑊, 加入黑椒粉, 蒜蓉, 翠玉瓜和洋蔥及1/3茶匙鹽炒至軟身 Marinade the beef with ingredients B for 15 minutes.. Heat the non-sticky pan with 1 tbsp of oil over high heat again. Add the minced garlic, black pepper, zucchini and the onion with 1/3 tsp of salt. Stir-fry all the ingredient until the onion is soft.		2- 將鑊內材料推至鑊邊, 於鑊中央, 加入牛肉煎至兩面轉色, 加入汁料, 轉中火, 蓋頂煮3分鐘或至翠玉瓜腍, 上碟即成 Push the ingredient to the side of the pan. Add the beef into the middle of the pan. Pan fry until both sides turn brown. Add in the sauce mixture. Cover and simmer over medium heat for 3 minutes or until the zucchini is soft. Dish it up and serve it in hot.

貼士 Tips
1- 牛肉一定要夠薄, 煮時才不會令它太硬, 如果不懂切薄, 則可以買打邊爐的牛肉代替, 但會比較肥膩
2- 烤肉汁通常都有蘋果和梨汁令牛肉鬆化, 日式超市應該有得買的, 如果買不到, 可以用普通的韓式燒烤汁代替
3- 煎牛肉時不需要煮熟, 因為之後還要炆一陣的
1- The beef must slice finely so that it will still soft after simmered. You can use the slices of beef in supermarket
2- Bulgogi sauce contains apple and pear juice to soften the beef. If you are not able to find it, you can replace it with just normal korean bbq sauce.
3- Do not overcook the beef before simmer it.

Copyright © 通之廚房. All rights reserved.

[自創食譜] 彩雲香魚(Pan-fry Sole fish and assorted vegetables)

2011-09-27T21:20:00.001-04:00

http://tonykarenkitchen.com/
[Prep 準備: 15 minutes | Cook 烹調: 20 minutes | For 份量: 4 people | Calories 熱量: 1050 (Estimated/ 估計) ]

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材料 Ingredients
1- 急凍龍脷魚柳350克, 切件 (350g of frozen sole, cut into pieces)
2- 雞脾菇300克, 去蒂切件 (300g of king oyster mushroom, stemmed off, cut into pieces)
3- 甜椒(任何顏色也可以)2個, 切件 (2 assorted color bell pepper, cut into pieces)
4- 麵粉或生粉1/2杯(1/2 cup of flour)
5- 洋蔥半個, 去衣切件 (1/2 onion, peeled, cut into pieces)
6- 黑椒粉1/2湯匙 (1/2 tbsp of black pepper flake)
7- 蒜蓉1湯匙 (1 tbsp of minced garlic)
http://tonykarenkitchen.com/
汁料 Seasoning
[份量只供參考 (just for reference only)]
1- 牛油3湯匙 (3 tbsp of butter)
2- 白酒或熱水2湯匙(2 tbsp of white wine or hot water, optional)
3- 鹽1/2茶匙(1/2 tsp of salt)
http://tonykarenkitchen.com/
做法 Steps

1- 將龍脷魚抹乾, 用約1茶匙白胡椒粉, 鹽醃10分鐘, 易潔鑊快火落油1湯匙起鑊, 再加麵粉或生粉薄薄包好, 將魚煎至兩面微黃, 轉中火, 煎至全熟, 盛起隔油備用 Dry the fish well. Marinade the 1/2 tsp of white pepper and salt for 10 minutes. Coat the fish with flour or corn starch lightly. Heat the pan with 1/4 cup of oil over high heat. Fry the fish until both side is golden and well done. Put it aside and drain it well.		2- 易潔鑊洗淨抹乾, 再用快火落油約1湯匙再起鑊, 加入黑椒粉, 蒜蓉和洋蔥及1/3茶匙鹽炒至軟身 Clean non-sticky pan and dry it well. Heat the non-sticky pan with 1 tbsp of oil over high heat again. Add the minced garlic, black pepper and the onion with 1/3 tsp of salt. Stir-fry all the ingredient until the onion is soft.

3- 加入甜椒和雞脾菇兜勻炒透(約3分鐘) Add the king oyster mushroom and bell peppers. Stir fry the ingredients until the mushroom is cooked through (about 3 minutes).		4- 加入汁料兜勻, 加入魚柳兜勻至牛油完全溶化, 上碟即成 Add in the sauce mix and the cooked fish. Mix all the ingredient together gently until the butter is fully melted. Dish it up and serve it in hot.

貼士 Tips
1- 煎魚一定要有耐性, 用生粉包好, 當一面煎得金黃時, 就能瑣煮魚肉, 令它不易散開, 這時才可以反動魚塊, 否則反太多的話, 好容易就散開晒了
2- 牛油溶化兜勻就好上碟, 煮得太耐會失去它的香味
3- 不吃得太辣的話可以減少黑椒粉份量
1- Be patience to pan fry the fish. Coat the fish with corn starch and pan fry one side until brown. It will help to hold the fish together. Then you can flip it over and pan fry the other side. If you flip too often at the beginning, fish will break easily.
2- Do not overcook the butter or it will lose its flavor.
3- Reduce the black pepper accordingly to your preference.

Copyright © 通之廚房. All rights reserved.

[自創食譜]碧綠鮮蝦球

2011-09-22T20:06:00.000-04:00

再次和金寶湯合作, 替它們出食譜, 邊個話罐頭湯煮唔好餸先? 簡單又快, 味道好過街食好多, 大家不況試下, 比下意見 http://www.campbellskitchen.com.hk/zh/shrimp-with-broccoli-in-cream-sauce/?utm_source=blogger&utm_medium=tony_09-2011_R1&utm_campaign=blogger-recipe

[自創食譜]鳳皇明珠 (Pan-fry special fish and shrimps balls)

2011-09-15T21:49:00.001-04:00

http://ton
http://tonykarenkitchen.com/
[Prep 準備: 25 minutes | Cook 烹調: 25 minutes | For 份量: 4 people | Calories 熱量: 1150 (Estimated/ 估計) ]

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檔案密碼是 (Password): tonykarenkitchen.com
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材料 Ingredients
Group A
1- 蝦仁150克, 去殼切粒 (150g of shrimps, shelves removed, diced)
2- 蛋1隻, 發勻 (1 egg, blended)
3- 甜椒(任何顏色也可以)1個, 切粒 (1 assorted color bell pepper, diced)
4- 熱水50毫升(50ml of hot water)
Group B
1- 魚滑1磅左右 (1 lbs of fish paste)
2- 中型洋蔥半個, 去衣, 切粒 (1/2 medium onion, dliced)
3- 蝦仁250克, 去殼 (250g of shrimps, shelves removed)
4- 青蔥粒, 2湯匙 (2 tbsp minced green onion)
5- 煙肉4條, 切粒 (4 slices of bacon, diced)
6- 白胡椒粉1/2茶匙( 1/2 tsp of white pepper)
7- 鹽1/2茶匙( 1/2 tsp of salt)
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汁料 Seasoning
[份量只供參考 (just for reference only)]
1- 雞湯約200毫升 (200ml of chicken broth)
2- 蠔油1/2湯匙 (1/2 tbsp of oyster sauce)
3- 凍水3湯匙 + 粟粉1湯匙 (3 tbsp of cold water + 1 tbsp of corn starch)
4- 麻油1/2茶匙 (1/2 tsp of sesame oil)
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做法 Steps

1- 將Group B 中的蝦仁拍打成蝦膠, 再混合餘下Group B用的材料, 手沾濕, 將混合材料扼成大少一致的魚球 (約12-14個)
Mash the shrimps from Group B into a paste. Mix the shrimps paste with the rest of Group B ingredients . Wet your hands. Knead the mixture into small balls by hand (about 12-14 pieces) and put it aside.
2-  易潔鑊快火落1湯匙油起獲, 放入魚球煎至兩面金黃, 加入熱水, 轉中火, 蓋頂焗5分鐘, 開蓋, 轉快火, 炒動魚球至乾身, 上碟備用
Heat the non-sticky pan with 1 tbsp of oil over high heat. Pan-fry the fish balls until both sides turn brown. Add in the hot water. Cover and simmer over medium heat for 5 minutes. Remove the lid. Stir fry the fish balls over high heat until all the water evaporated. Dish it up and put it aside.

3- 易潔鑊洗淨抹乾, 易潔鑊快火落1湯匙油起獲, 加入蝦仁和甜椒炒至蝦仁轉色
Clean and dry the non-sticky pan. Heat the pan with 1 tbsp of oil over high heat. Stir in the shrimps and bell pepper. Stir fry the ingredients until the shrimps turn red and white.

4- 加入汁料煮滾, 熄火, 一面攪伴一面加入蛋槳成蛋花, 淋上魚球即成
Add in the sauce mix and bring it to boil. Stir the sauce mixture clockwise and add the blended egg on the same time. Pour the sauce over the fish ball. Serve it in hot.

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貼士 Tips
1- 蝦要起膠, 一定要夠乾身, 為了容易一點, 先將蝦仁切粒, 再放入器皿順方向攪至有黏力, 然後才開始拋打它至起膠
2- 汁料記得先弄杰後, 熄火才可加入蛋漿, 以免把蛋煮得太老
3- 手濕的話, 扼魚滑時就不會黏手
1- To make the shrimps paste, the shrimps must dry well. Dice it into small piece. Stir it hardly in a container clockwise until it is sticky. Then mash it into paste.
2- Add in the blended egg only when you turn the heat off to avoid over cook the egg.
3- It is easy to knead the fish mixture if you hand is wet as it won't stick on your hand.

Copyright © 通之廚房. All rights reserved.

[自創食譜] 蠔香菇菇夠滑雞 (Pan-fry chicken fillet with mushroom in oyster sauce)

2011-09-13T22:04:00.002-04:00

http://ton
http://tonykarenkitchen.com/
[Prep 準備: 20 minutes | Cook 烹調: 20 minutes | For 份量: 4 people | Calories 熱量: 1350 (Estimated/ 估計) ]

按此列印食譜 (Print Recipes)
檔案密碼是 (Password): tonykarenkitchen.com
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材料 Ingredients
1- 雞柳350克, 切成大件 (350g Chicken fillet, cut into large pieces)
2- 中型洋蔥半個, 去衣, 切絲 (1/2 medium onion, sliced)
3- 白磨菇 10粒左右去蒂切半 (10 white mushrooms, stemmed off, halved)
4- 蒜蓉 1湯匙 (1 tbsp minced garlic)
5- 麵粉或粟粉3湯匙 (3 tbsp of flour or corn starch)
6- 熱水50毫升 (50ml of hot water)
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汁料 Seasoning
[份量只供參考 (just for reference only)]
1- 糖1/2湯匙 (1/2 tbsp of sugar)
2- 蠔油2湯匙 (2 tbsp of oyster sauce)
3- 熱水110毫升 (110ml of hot water)
4- 麻油1/2茶匙 (1/2 tsp of sesame oil)
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做法 Steps

1- 將雞扒用"通少中式醃肉法"醃15分鐘, 然後雞扒兩面撲上麵粉, 易潔鑊快火落1湯匙油起鑊, 將雞扒兩面煎至微黃, 轉中火, 加入熱水, 蓋頂焗4分鐘
Marinade the chicken with "Tony marinade method" for 15 minutes. Then, coat both side of the chicken with flour. Heat the pan with 1 tbsp of oil. Pan-fry the chicken until both side turn brown. Turn the heat to medium. Add in hot water. Cover and simmer for 3 minutes under medium heat.
2- 小心倒走易潔鑊內的水和油, 轉快火, 加入洋蔥連1/3茶匙鹽, 白磨菇, 蒜蓉炒至洋蔥軟身, 加入汁料, 蓋頂轉中火, 焗3分鐘, 上碟即成
Remove the oil and water in the pan. Turn the heat to high. Stir in the onion with 1/3 tsp of salt, mushroom, garlic. Stir fry the ingredient until the onion is soft. Add in the sauce mix. Cover and simmer for 3 minutes over medium heat. Dish it up and serve it in hot.

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貼士 Tips
1- 雞肉先煎封, 再用熱水焗熟它, 能保持雞肉的肉汁, 也能確保嫩滑, 而用水焗雖然沒有煎的香脆, 但時間快, 用油少, 比較健康
2- 磨菇會縮小及出水, 所以不宜煮太耐, 如果找不到白色磨菇, 改用罐頭草菇都沒有問題, 但記得要先出出水才好用
3- 汁料的味道每個人喜好不同, 建議先加入1湯匙蠔油, 試好味, 再決定加不加入預下的蠔油
1- Brown the chicken and simmer it with hot water can make juicy chicken and make it soft. Pan fry the chicken only can make it crispy but will need more time and will use more oil.
2- Do not add the mushroom too early as it will release a lot of water and it will shrink. You can replace the white mushroom with the mushroom in the cane. Make sure you blanch it before use.
3- It is recommend to add only 1 tbsp of oyster sauce first. Taste it and decide if you want to add the remain oyster sauce.

Copyright © 通之廚房. All rights reserved.

[自創食譜] 糖醋脆三文(Sweet and sour salmon with crispy bacon)

2011-09-08T22:09:00.002-04:00

按此列印食譜 (Print Recipes)
檔案密碼是 (Password): tonykarenkitchen.com

[Prep 準備: 20 minutes | Cook 烹調: 25 minutes | For 份量: 4 people | Calories 熱量: 1250 (Estimated/ 估計) ]

http://tonykarenkitchen.com/
材料 Ingredients
Group A
1- 三文魚柳400克左右 (400g of Salmon fillet)
2- 中型洋蔥半個, 去衣, 切絲 (1/2 medium onion, sliced)
3- 煙肉4條, 切粒 (4 slices of bacon, diced)
4- 白肉薯仔300克, 去皮, 切件 (300g of potato, peeled, cut into section)
5- 麵粉或粟粉3湯匙 (3 tbsp of flour or corn starch)
Group B
1- 黑椒粉1茶匙(1 tsp of black pepper flake)
2- 鹽1/2茶匙 (1/2 tsp of salt)
3- 百里香香草碎1茶匙, 非必要 (1 tsp of thyme flake, optional)
http://tonykarenkitchen.com/
汁料 Seasoning
[份量只供參考 (just for reference only)]
1- (鎮江)黑醋5湯匙 5 tbsp black vinegar)
2- 生抽2茶匙 (2 tsp soy sauce)
3- 片糖1 片, 約15克 (1 slice of raw slab sugar, about 15g)
4- 熱水220毫升 (220ml of hot water)
http://tonykarenkitchen.com/
做法 Steps

1- 將三文和Group B 材料撈勻醃15分鐘, 同時將薯仔用中火煲至腍身(約20分鐘), 隔水備用, 三文兩面撲上麵粉, 易潔鑊快火落1湯匙油起鑊, 將三文兩面煎至微黃(圖1), 轉中火再煎至金黃, 上碟備用
Marinade the salmon with Group B ingredient for 15 minutes. Meanwhile, blanch the potato until soft (about 20 minutes). Drain it well and put it aside. Coat both side of the salmon with flour. Heat the pan with 1 tbsp of oil. Pan-fry the fish until both side turn brown. Turn the heat to medium. Continue-pan-fry the fish until golden. Dish it up and put it aside
2- 易潔鑊洗淨抹乾, 快火落1湯匙油起鑊, 加入煙肉, 煎至香脆, 隔油盛起, 放在三文上備用
Clean the pan and dry it well. Heat the pan with 1 tbsp of oil over high heat again. Pan-fry the bacon until crispy. Drain it well. Top it on the cooked salmon.

3- 鑊內加入洋蔥和薯仔炒勻 (約2分鐘), 加入汁料煮至濃杰, 淋上三文上即可
Stir in the potato and mix it well. Add in the sauce mixture. Cook until the sauce is thicken. Pour it over the salmon. Serve it in hot.

http://tonykarenkitchen.com/
貼士 Tips
1- 煎魚要耐心一點, 煎好一面才好反去另一面煎, 如果不斷翻動, 魚就好容易弄散
2- 三文魚最好煎至9成熟, 因為全熟的話, 餘熱會令魚身過老
3- 汁料的黑醋不宜煮太耐, 否則就會失去酸味, 建議當糖全溶化後才加入
1- Do not turn the fish before one side is brown.
2- Do not overcook the fish. It is recommended to cook it to 90% done.
3- Do not boil the black vinegar too long or it will lose the sour taste. It is better to add in after the sugar is dissolved.

Copyright © 通之廚房. All rights reserved.

[自創食譜] 黃金閃閃脆香魚(Pan-Fried fish cake in cream of corn sauce)

2011-08-31T21:05:00.001-04:00

哩排可能公司好忙啦, 所以真係無咩心機去寫食譜, 其實有好多食譜都影了相但無時間出, 唉, 可能我要休息一排先得啦

今日出哩個魚餅, 真係好香口, 芝麻香口, 加埋粟米忌廉做汁, 真係勁好味道, 用魚滑主要係因為貪佢唔多脂肪, 無咁膩, 大家試過就會知道

魚餅唔難做的, 不過有朋友試過隻手濕得太多水, 啲魚滑太濕散開晒, 係呀, 大家要小心呀, 濕少少就得, 唔係要濕得漏水咁呀, 煎魚滑最怕就係太大火, 我係加拿大用啲爐頭唔係明火, 所以先要開到最盡, 係香港用明火既朋友, 你用大火燒紅隻鑊, 一煎魚滑時就可以立即轉中火, 唔係就會好易燶

今日真係唔寫咁多啦, 我哩個星期都唔會再出食譜著, 休息下, 下個星期係勞動假期, 我會去多倫多行下, 休息下, 係多倫多嘅朋友, 希望會有緣見到你地啦

廣告:

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

[Prep 準備: 20 minutes | Cook 烹調: 25 minutes | For 份量: 4 people | Calories 熱量: 1150 (Estimated/ 估計) ]
http://tonykarenkitchen.com/
材料 Ingredients
Group A
1- 鯪魚滑1磅左右 (1 lbs of fish paste)

2- 中型洋蔥半個, 去衣切粒 (1/2 medium onion, diced)
3- 蔥粒3湯匙 (3 tbsp of diced green onion)
4- 青蔥2枝, 去白, 切段 (2 green onion, stemmed off, sectioned)
5- 罐頭蹄粒1罐(200克), 切粒 (1 cane of water chestnut (200g), diced)
8- 白胡椒粉1/2茶匙 (1/2 tsp of white pepper)
9- 麻油1/2湯匙 (1/2 tbsp of sesame oil)
10- 鹽1/2茶匙 (1/2 tsp of salt)
Group B
1- 芝麻1/2杯(1/2 cup of sesame seed)
2- 本菇300克, 去蒂弄散 (300g of Shimeji mushroom, stemmed off, separated)
3- 急凍粟米粒1/2杯(1/2 cup of frozen corn kernel)
http://tonykarenkitchen.com/
汁料 Seasoning [份量只供參考 (just for reference only)]
1- 粟米忌廉1罐 (1 can of cream of corn)
2- 牛油2湯匙 (2 tbsp of butter)
3- 牛奶(或水)150毫升 (150ml of milk (or water))
http://tonykarenkitchen.com/
做法 Steps

1- 將Group A 材料撈勻, 再將魚滑混合物握成大小均一的魚餅(約12-14塊), 再將魚餅一面沾上芝麻備用, 易潔鑊快火落1湯匙油起鑊, 將魚滑兩面煎至微黃(圖1), 轉中火再煎至金黃, 上碟備用
http://tonykarenkitchen.com/
2- 易潔鑊洗淨抹乾, 快火落1湯匙油起鑊, 加入本菇(圖2)和粟米粒(圖3)兜勻炒2分鐘, 再加入汁料煮滾(圖4), 淋上魚餅即可享用
http://tonykarenkitchen.com/http://tonykarenkitchen.com/
1- Mix all the group A ingredients together. Press and divide the mixture into small pieces (about 12-14 pieces). Coat one side of the fish mixture with sesame seed. Heat the non-sticky pan with 1 tbsp of oil over high heat. Pan-fry the fish cakes until both side is brown. Turn the heat to medium (fig.1). Continue pan-fry the fish cakes until done. Dish it up and put it aside.
http://tonykarenkitchen.com/
2- Clean the pan and dry it well. Heat the pan with 1 tbsp of oil over high heat again. Stir in the mushroom (fig.2) and corn kernel (fig3). Continue to stir fry and mix them well (for about 2 minutes). Add in the sauce mix and bring it to boil (fig.4). Pout the sauce mixture over the fish cake. Serve it in hot.
http://tonykarenkitchen.com/
貼士 Tips
1- 手沾過水, 魚扒就不會黏手, 要把它整成各種形狀也會變得很容易

2- 所有材料必須切得幼細但不能切得過細, 尤其是馬蹄, 切得太少就會失去爽口的質
http://tonykarenkitchen.com/
3- 如果怕燶的話, 可以一直用中火去煎魚餅

1- Divide the fish paste with wet hands will make the process easy. Fish paste won't stick to your hands if they are wet.

2- All ingredients must be chopped finely but do not over chopping it. Especially the water chestnut, it will lose the crunchy texture if it is over chopped..

3- You can pan-fry the fish cake with medium heat only so that it is easier to handle.

Copyright © 通之廚房. All rights reserved.

[通少食譜] 乾炒牛河(Fried Rice Noodle with beef and bean sprout)

2011-08-23T21:26:00.000-04:00

乾炒牛河, 我以前都好喜歡吃的, 但是呢, 炒得好的餐廳, 係montreal這邊, 真的很難找到的, 炒得香口的, 一定是油淋淋, 吃完成口油, 真係求人前吃就最啱

出街吃唔到, 唯有屋企試, 但自己未整過, 聽見很多人都話自家炒很難的, 令我一直都腳步, 但為食的我, 今次一於試一試炒炒佢, 哈哈哈

河粉我是用新鮮的, 如果做湯河, 只需放入湯煮40秒就吃得, 它表面塗了油的, 防止乾化, 我先將它逐條拆開, 因為它成舊磚咁樣, 無可能可以放鑊炒得開, 如果出水, 它亦可能會變得太腍, 而濕了的話, 炒時就好易爛, 亦難乾身

河粉拆開先炒, 果然全無難度, 我今次試用頭抽去炒, 味道雖然獨特, 但顏色不是太深, 大家要深啡色的話, 記得用多點老抽取其顏色

我爐頭火力唔夠猛, 沒有甚麼鑊氣, 炒這個粉, 火一定要猛, 手一定要快, 如果怕黏鑊的話, 用易潔鑊啦, 油又可以用少啲, 而且勁易炒, 可以話係零難度, 大家一於試下啦

廣告:

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

[Prep 準備: 20 minutes | Cook 烹調: 10 minutes | For 份量: 2 people | Calories 熱量: 1050 (Estimated/ 估計) ]
http://tonykarenkitchen.com/
材料 Ingredients
1- 牛柳200克, 切絲 (200g of beef fillets, sliced)

2- 韭黃或韭菜150克, 切段 (150g of Yellow Chives or Green Chives, sectioned)
3- 中型洋蔥半個, 去衣, 切絲 ( Half medium onion, peeled, sliced)
4- 青蔥2枝, 去白, 切段 (2 green onion, stemmed off, sectioned)
5- 芽菜150克 (150g of bean sprout)
6- 熟粗河粉500克(500g thick cooked rice noodle)
http://tonykarenkitchen.com/
汁料 Seasoning [份量只供參考 (just for reference only)]
1- 老抽2湯匙 (2 tbsp black soy sauce)
2- 生抽1/2茶匙(1/2 tsp of light soy sauce)
3- 麻油1茶匙(1 tsp of sesame oil)
http://tonykarenkitchen.com/
做法 Steps

1- 先將牛肉用通少中式醃肉法(但不要加鹽)醃15分鐘, 同時將河粉逐條拆開備用, 易潔鑊快火落油約1/2湯匙再起鑊, 將醃好的牛肉, 韭黃, 洋蔥, 青蔥和炒至牛肉7成熟
http://tonykarenkitchen.com/
2- 加入拆散了的河粉, 用筷子快手兜勻, 加入芽菜, 再沿鑊邊加入汁料, 再用筷子快手兜勻, 猛火快炒約1分鐘或至河粉熱透, 上碟即可享用
http://tonykarenkitchen.com/http://tonykarenkitchen.com/
1- Marinade the beef with Tony's Chinese marinade procedures for 15 minutes. Meanwhile, loosen the rice noodle and put it aside. Heat the pan with 1/2 tbsp of oil over high heat, Stir-fry the beef, chives, green onion and onion until the beef is 70% done.
http://tonykarenkitchen.com/
2- Stir in the loosened rice noodle. Use a chopstick and mix the ingredients together quickly. Stir in the bean sprout. Add in the sauce mix along the side of the pan. Continue stir fry and mixing the ingredients quickly with the chopstick over high heat for about 1 minutes or until the rice noodle is heat through. Serve it in hot.
http://tonykarenkitchen.com/
貼士 Tips
1- 河粉記得煮前用點時間逐條鬆開, 不要出水, 因為會令它過熱, 炒時就會爛, 拆開後, 只要炒時快手兜勻, 加上用易潔鑊的話, 基本上是不會失敗的, 但不要炒太耐, 如果炒太耐會令它過熱變腍, 就會越炒越爛

2- 牛肉一定用逆紋切割(按這裡看詳細解釋), 醃時切勿加鹽, 炒時一定要猛火, 盡快煎封表面
http://tonykarenkitchen.com/
3- 最後炒好時記得試試味, 唔夠鹹就可以加多點生抽兜勻即可

1- It is important to loosen the rice noodle before cook. Don't blanch the rice noodle or it will be too soft and hard to stir fry. With non-stick pan, it should be easier to cook the rice noodle. Keep in mind, do not cook the rice noodle for too long or it will become too soft.

2- Beef must cut properly (click here to see the detail). Do not marinade it with salt. Stir-fry it only if the pan is hot.

3- Adjust the taste of the sauce accordingly. If it is too light, add some light soy sauce.

Copyright © 通之廚房. All rights reserved.

[通少食譜]梅香肉餅(Steam minced pork with preserved Chinese vegetable)

2011-08-18T21:18:00.001-04:00

yahoo 升級後, 我無有辦法再像以前般用它作基地了, 難為了大家了, 現在大家看食譜一定不慣了, 但我也沒有辦法, 我暫時覺得google blog 唯一較可靠, 我會在這裡作基地, 大家如果可以的話, 就再這裡follow 我吧, 另外, 我也開始修復食譜分類了, 希望可以盡快整好啦

今日和大家分享這個手打肉餅, 手打真的比用免治好味好多, 時間不用太多的, 大家有機會一定要試, 比免治的煙韌很多, 鬆化很多的, 外國人會用攪伴機去打的, 也是可以的, 但我試過, 我覺得攪出來比較細, 沒有手打那種煙韌口感, 又點可惜, 而且還要洗多一樣工具, 比較麻煩

我很怕用梅菜的, 因為很鹹, 就算浸了水很久, 也是很鹹, 我今次忍無可忍了, 不浸啦, 直接去飛水啦, 哈哈哈, 結果我飛了2次水, 先令佢個鹹味達到滿意程度, 就咁用, 真係可以鹹死人呀

整肉餅, 記得肉餅要放多點水, 炒肉落得太多水, 會煮多一鑊水, 但蒸就不會, 但好難說給大家知道準確的分量, 大家一定要靠自己的手去感覺的, 你越落得多, 肉會越來越軟, 會將海棉一樣, 如果開始散開, 就落得太多水了, 要加會粟粉去補救, 充足水份的肉餅, 質感特別鬆的, 還有, 別全用瘦肉, 最多最多, 都係7瘦3肥, 否則就別整肉餅好了, 因為出來的質感, 一定會很硬, 很難吃的

廣告:

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

[Prep 準備: 10 minutes | Cook 烹調: 25 minutes | For 份量: 4 people | Calories 熱量: 1550 (Estimated/ 估計) ]
http://tonykarenkitchen.com/
材料 Ingredients
1- 枚頭豬肉或免治豬肉400克 (400g of tenderloin pork or minced pork)

2- 梅菜300克 (300g Meigan Cai [Preserved Chinese vegetable])
3- 冰糖15克 ( 15g of rock sugar)
4- 蠔油2湯匙 (2 tbsp of oyster sauce)
5- 粟粉水3湯匙 (3 tbsp of corn starch mixture)
http://tonykarenkitchen.com/
醃料 Seasoning [份量只供參考 (just for reference only)]
1- 生抽1湯匙 (1 tbsp of light soy sauce)
2- 老抽1湯匙 (1 tbsp black soy sauce)
3- 胡椒粉1茶匙 (1 tsp pepper)
4- 油1湯匙 (1 tbsp of cooking oil)
5- 生粉2湯匙 (2 tbsp of corn starch)
6- 水1量杯, 約220毫升 (1 Cup of water)
http://tonykarenkitchen.com/
做法 Steps

http://tonykarenkitchen.com/
1- 先將豬肉切粒, 再啄至起膠(碎肉則免), 將豬肉和醃料1-3撈勻, 先醃15分鐘, 醃肉時, 將梅菜洗淨去尾, 再放入滾水出水5-8分鐘, 再用凍水沖好, 搾乾所有水份切粒備用, 醃好的豬肉再加醃料4-5先撈勻, 再一面攪動豬肉, 一面加入醃料中的水(每次約1/8杯) , 重覆直至豬肉輕手, 柔軟即可
http://tonykarenkitchen.com/
2- 蒸碟上先鋪上梅菜粒, 再加冰糖(圖1), 再舖上豬肉 (圖2, 用手將豬肉碟推向中間, 好讓碟邊留下約0.5cm至1cm的空位, 用大火隔水蒸15-20分鐘, 取出, 將碟內的汁料倒入碗中備用, 易潔鑊用中火燒熱, 加入汁料, 蠔油攪至滾起及順滑, 再慢慢加入生粉水至汁杰, 趁熱淋上肉餅即可享用
http://tonykarenkitchen.com/http://tonykarenkitchen.com/
1- Dice the pork into the cute. Mince the pork until they stick together (skip this step if you use the minced pork). Marinade the pork with seasoning 1-3 for 15 minutes. Meanwhile, Steam off the preserved vegetable. Blanch it for 5 minutes. Rinse it under the cold water until it is cool down. Squeeze all the water from the vegetable. Dice it into small pieces and put it aside. Add in the seasoning 4 and 5 into the marinaded pork and mix it well. Add 1/8 cup of water at a time until the pork is soft and light.
http://tonykarenkitchen.com/
2- Put the diced vegetable on a dish (fig.1). Top with the rock sugar (fig.2). Add the marinaded pork on the top. Push the pork from the edge of the dish toward to the middle to preserve 0.5 to 1 cm of space between the pork and the edge of the dish. Cover and steam it over high heat for 15-20 minutes. Take the dish out and pour all the sauce into a bowl. Heat the pan over medium heat. Add in the sauce and oyster sauce until it is boil and mix well. Add a bit of corn starch mixture at a time until the sauce is thicken. Pour the sauce over the pork. Serve it in hot.
http://tonykarenkitchen.com/
貼士 Tips
1- 肉餅吸水程度不一, 有些要多點水, 有些要少一點水, 所以醃時要用的水份難以明確說明, 一定要靠自己感覺和觀察, 太少則不夠鬆, 大多則會散開

2- 梅菜我自己覺得很鹹, 無論浸多夠都是很鹹, 所以我會將梅菜出水, 當你搾乾了水份後, 可以切一點來試味, 如果仍然很鹹, 可以再出多一次水
http://tonykarenkitchen.com/
3- 最後汁料最好要試味, 如果過鹹, 就加點水, 加點冰糖調味

1- How much water to use when marinade the pork is varied. You to adjust the amount of water while marinating it. Too much water will make it falls apart. Less water will make the texture harder.

2- After blanch the preserved vegetable, cut a piece and taste it. If it is still too salty, blanch it again.

3- Adjust the taste of the sauce accordingly. If it is too salty, add a bit of water and rock sugar.

Copyright © 通之廚房. All rights reserved.

[自創食譜]魚香肉脆(Minced Pork with basil and fish sauce)

2011-08-16T20:48:00.001-04:00

今日和大家分享這個家庭小炒, 這個餸, 若然大家可以用媒氣爐的話, 效果會更好, 像我用平面爐頭, 實在很難炒得乾身香脆, 由於要用大火, 大家一定要眼明手快, 否則就好容易炒燶

好多人不喜歡和豆角出水, 因為怕將豆角整腍, 影響口感, 但我覺得豆角煮得不熟, 反而對健康有影響, 其實只要出水時間控制得好, 不會影響口感的, 出完水, 當然要隔乾水喎, 唔好放在碟上水汪汪咁浸著啊

肉碎一定要炒耐一點, 耐心點讓肉碎煎至乾身, 令其臊味可以散去, 咁樣才會香口惹味, 再加上金不換, 香氣撲鼻, 聞到都已經食指大動呀

最後大家一定要用靚魚露, 上好魚露甜而不鹹, 才能令整個餸的味道帶出來, 如果用不佳的魚露, 那就整個餸像失去靈魂一樣, 好睇但唔會好食的

金不換, 靚魚露香港可以去九龍城, 觀唐看看, 別問我那裡買到, 我是住加拿大, 沒有千里眼, 怎會知道香港那裡可以買呢~~~
錯

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

[Prep 準備: 15 minutes | Cook 烹調: 20 minutes | For 份量: 4 people | Calories 熱量: 1350 (Estimated/ 估計) ]
http://tonykarenkitchen.com/
材料 Ingredients
1- 免治豬肉350克 (350g of minced pork)

2- 蒜蓉1湯匙 (1 tbsp of minced garlic)
3- 中型洋蔥1個, 去皮, 切絲 ( 1 medium onion, peeled, sliced)
4- 即食榨菜絲1包(或用新鮮榨菜切絲), 約70g (1 bag of shredded Chinese pickled vegetable, 70g)
5- 新鮮金不換葉, 約15塊 (15 pieces of fresh Thai basil)
6- 豆西季豆(豆角)400克 (400 g of green bean)
http://tonykarenkitchen.com/
汁料 Sauce mixture [份量只供參考 (just for reference only)]
1- 魚露1湯匙 (1 tbsp of fish sacue)http://tonykarenkitchen.com/
http://tonykarenkitchen.com/
做法 Steps

http://tonykarenkitchen.com/
1- 先將豬肉用通少中式醃肉法醃15分鐘, 同時四季豆先摘去頭和尾較硬的部份, 再切成半, 放入滾水中煮2分鐘左右(圖1), 隔水備用, 易潔鑊快火落油約1/2湯匙再起鑊, 將醃好的豬肉炒熟, 盛起隔油備用(圖2)
http://tonykarenkitchen.com/
2- 易潔鑊快火落油約1湯匙再起鑊, 加入蒜蓉和洋蔥及1/3茶匙鹽炒至軟身(圖3), 再加入四季豆, 榨菜和熟豬肉兜勻(圖4)炒2分鐘或至乾身, 再加汁料和金不換兜勻炒約2分鐘, 上碟即可享用
http://tonykarenkitchen.com/http://tonykarenkitchen.com/
1- Marinade the pork with Tony's Chinese marinade procedures for 15 minutes. Meanwhile, Trim the green bean (remove the ends of the beans) and section the bean. Blanch the green bean for 2 minutes (fig.1). Drain it in a sieve over a bowl and put it aside. Heat the non-sticky pan with 1 tbsp of oil over high heat. Heat the pan with 1/2 tbsp of oil over high heat, Stir-fry the pork until done (fig.2). Drain it in a sieve over a bowl and put it aside.
http://tonykarenkitchen.com/
2- Heat the non-sticky pan with 1 tbsp of oil over high heat again. Stir fry the garlic and the onion with 1/3 tsp of salt until soft (fig3). Add in the cooked pork, preserved vegetable and green bean. Stir-fry the ingredients for 2 minutes (fig.4). Add in the basil and the sauce mixture (fig.5). Continue to stir-fry for 2 minutes. Dish it up and serve it in hot.
http://tonykarenkitchen.com/
貼士 Tips
1- 通常豆類都有少許的毒素, 把它們煮熟才進吃才是最安全的處理方法, 記得飛水後, 要徹底的隔好水

2- 整個菜色要用大火一直炒才能炒得乾身香脆的, 所以一定要夠手快, 要不斷炒翻材料, 讓水份蒸發
http://tonykarenkitchen.com/
3- 醃肉時盡量減低鹹的調味料份量, 以免整個餸變得過鹹

1- It is always recommended to cook through the green bean before serve. Drain it well after blanching it.

2- Use high heat to cook for this dish to make it fragrant . Keep stir-frying the ingredient so that the water can be evaporated.

3- Reduce the amount of the salty seasonings when marinade the pork so that the taste at the end will not become too salty.

Copyright © 通之廚房. All rights reserved.

[通少食譜]斑蘭椰香戚風蛋糕 (Chiffon Cake with Pandan and coconut flavor)

2011-08-11T20:32:00.002-04:00

寫蛋糕食譜真的非我強項, 整一個蛋糕每一個步驟都不能出錯, 錯了就很難挽救的, 比起一般煮飯難很多, 所以食譜要寫得分開詳細, 步驟要寫得特別長

戚風蛋糕是做蛋糕的基本步, 戚風蛋糕是入門級, 如果都做得不好的話, 那就很難做好其他糕餅的, 如果大家整來整去都做得不好, 我建議大家出外上一兩堂基本班, 特別要注意摺蛋白的手法, 要輕柔, 要攪得勻, 我也跟好幾位高手, 才勉強叫做得合格

斑蘭汁, 我是新鮮做的, 用50克斑蘭葉碎, 加入50毫升暖水, 用和汁機打至順滑, 再用隔, 隔開葉碎, 記得一邊隔, 就一邊壓, 葉碎中有好多的汁可以壓出來的, 新鮮斑蘭葉可以到賣南洋雜貨店買到, 香港可以去九龍城看看

我自製的斑蘭汁:

這就是我用的戚風蛋糕的模:

做蛋糕和連武功一樣, 要多練, 多試, 多嘗試, 一定要有基本功慢慢練出真功夫, 我也失敗很多很多次, 暫時我做戚風都叫有點信心才會和大家分享, 大家記得要多留意自己手勢, 做蛋糕一定要夠溫柔, 希望大家能成功呢

[Prep 準備: 45 minutes | Cook 烹調: 40 minutes | For 份量: 8 Inches | Calories 熱量:N/A (Estimated/ 估計) ]
http://tonykarenkitchen.com/
材料 Ingredients
Group A
1- 低筋或中筋麵粉1量杯 (1 cup of cake or all purpose flour)
2- 發粉1茶匙 (1 tsp of Baking powder)
3- 梳打粉1/8茶匙, 非必要 ( 1/8 tsp of baking soda, optional)
4- 鹽1/8茶匙 (1/8 tsp of salt)
http://tonykarenkitchen.com/
Group B
5- 大蛋黃5隻 (5 large egg yolks)
6- 糖1/4量杯 (1/4 cup of sugar)

Group C
7- 椰奶2湯匙 (2 tbsp of coconut milk)
8- 椰絲2湯匙 (2 tbsp of shredded coconut flake)
9- 新鮮斑蘭汁1/3量杯 (1/3 cup of fresh pandan leave juice)
10- 菜油1/4量杯 (1/4 cup of vegetable oil)
http://tonykarenkitchen.com/
Group D
10- 大蛋白5隻 (5 large egg white)
11- 他他粉1/4 茶匙, 非必要 (1/4 tsp of cream of tartar)
12- 糖1/2量杯 (1/2 cup of sugar)
http://tonykarenkitchen.com/
http://tonykarenkitchen.com/
做法 Stepshttp://tonykarenkitchen.com/
1- 先將Group A材料過篩三次備用, 然後將Group B材料放入器皿中, 用打蛋器, 用中快速, 將蛋黃打至忌廉狀及淡黃色, 再加入Group C材料, 用打蛋器, 用中快速和蛋黃攪至完全混合, 備用
http://tonykarenkitchen.com/
2- 焗爐用350度華氏(180度攝氏)預熱, 將Group D 材料的蛋白放入另一個空的器皿中, 加入他他粉, 用電動打蛋器, 用中快速, 將蛋白打至很多細微的泡沫時, 加入一半Group D 材料中的糖, 再將蛋白打至忌廉狀時加入餘下的糖, 將打蛋器轉高速, 打至蛋白企身

3- 將Group A材料分兩次和Group B 的蛋糊混合至無粒, 再用膠刮將Group D 的蛋白分三次加入蛋糊中至完全混合, 再將蛋糕料放入戚風蛋糕模中, 放入焗爐焗35分鐘, 焗好取出後, 倒轉戚風蛋糕模放至完全涼透, 才可脫模享用
http://tonykarenkitchen.com/http://tonykarenkitchen.com/
1- Sieve 3 times all the Group A ingredients and put it aside. Put all the Group B ingredients in a container. Beat it with electric mixer in medium to high speed until creamy and light. Stir in the Group C ingredients. Mix all ingredients well with the mixer. Put it aside .
http://tonykarenkitchen.com/
2- Pre-heat the oven with 350F (180C). Put egg white of the Group D ingredient in a container. Add in the cream of tartar. Beat the egg white with electric mixer in medium high speed until foamy. Add half of the sugar (from Group D ingredient). Continue beat the egg white until creamy. Add the rest of the sugar. Increase the speed of electric mixer to high speed. Continue to beat the egg white until stiff peak.

3- Sift half of Group A mixture into Group B mixture. Mix it well until the mixture is blended. Add the remaining Group A mixture into Group B mixture and mix it well. Add 1/3 at a time the egg white with spatula into the cake mixture. Fold gently and mix it well. Pour the cake mixture into the Chiffon cake mole. Put it into oven and bake for 35 minutes. Remove the cake from the oven. Turn the mole upside down until completely cool down. Remove the cake from the mole and serve.
http://tonykarenkitchen.com/
貼士 Tips
1- 蛋黃要到變淺黃色才可加其他材料混合

2- 打蛋白時, 要確保器皿和工具都沒有沾濕, 否則會打不起的, 要知道蛋白是否企身, 最好打完後將蛋白傾斜看看, 如果蛋白沒有移動, 就是打好了
http://tonykarenkitchen.com/
3- 最重要, 還是將蛋白摺入蛋糊中, 太大力就會令蛋白軟化, 令蛋糕升不起, 亦不能攪太耐否則蛋白會開始出水及軟化, 這個步驟一定要多加練習, 非一言一語可以講得出個中細節的

1- Make sure the egg yolk is light and creamy before adding other ingredients

2- Before beat the egg white, make sure all the tools and container are dry. Otherwise, the egg white may not able to foam. To ensure the egg white is stiff peak, shake the container contains with the egg white. If the egg white is firm and immovable, it is stiff peak.

3- Folding the egg white into the cake mixture is an important step. Fold it too much or too aggressive, the egg white may dissolve. It will make the cake unable to rise during baking.

Copyright © 通之廚房. All rights reserved.

[自創食譜]白汁洋蔥豬扒 (Pan-fry pork chop in cream of onion soup)

2011-08-08T21:38:00.001-04:00

yahoo升級後, 帶來很多大大少少的問題, 第一, 我唔見晒以前blog友啲link, 唔知點去大家個blog, 二來, 我之前整的食譜分類所有link都改了, 要重新整一個新的分類去處理近400多個食譜, 真的很難, 我要看看又沒有其他好的方法可行, 現在大家查找食譜就會辛苦一點, 希望大家能忍耐

洋蔥豬扒, 大家一定會想起啡色汁料那個樣子吧, 哈哈, 無錯, 不過我喜歡反傳統, 所以借助金寶湯的忌廉洋蔥湯幫手, 去整出這個忌廉色的洋蔥豬扒, 果然味道真的很好, 值得推薦大家試試的

處理豬扒問題我真的說過不少次, 我也在貼士中寫了, 大家還是不清楚的話, 不況先看看, 我日前將處理豬扒的方法拍下了, 遲啲整理好後就會再和大家分享一下

豬扒惹味, 汁料香濃, 大人小朋友都一定會很喜歡的, 希望大家會試下啦, 真的很不錯

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

[Prep 準備: 15 minutes | Cook 烹調: 20 minutes | For 份量: 4 people | Calories 熱量: 1450 (Estimated/ 估計) ]
http://tonykarenkitchen.com/
材料 Ingredients
1- 無骨豬扒400克 (400g of boneless pork chop)

2- 蒜蓉1湯匙 (1 tbsp of minced garlic)
3- 中型洋蔥1個, 去皮, 切絲 ( 1 medium onion, peeled, sliced)
4- 本菇(鴻喜菇)250克, 去蒂弄散 (250g of Shimeji mushroom, stemmed off, separated)
5- 麵粉5湯匙 (5 tbsp of flour)
http://tonykarenkitchen.com/
汁料 Sauce mixture [份量只供參考 (just for reference only)]
1- 金寶洋蔥忌廉湯1罐 (1 can of cream of onion soup)http://tonykarenkitchen.com/
2- 熱水2/3罐(2/3 can of hot water)
http://tonykarenkitchen.com/
做法 Steps

http://tonykarenkitchen.com/
1- 先將豬扒兩面平均拍打至豬扒至扁身, 再用通少中式醃肉法醃15分鐘, 易潔鑊落1湯匙油用快火燒熱, 放入豬扒將兩面煎至微黃, 轉中慢火, 再慢慢將豬扒煎熟, 盛起隔油備用(圖1)
http://tonykarenkitchen.com/
2- 易潔鑊洗淨抹乾, 落1湯匙油用快火燒熱, 加入洋蔥和1/3茶匙鹽炒至軟身(圖2), 再加入蒜蓉和本菇翻炒2-3分鐘至本菇熱透(圖3), 轉中火, 加入汁料攪勻至滾起及順滑杰身(圖4), 再加入豬扒兜勻(圖5), 上碟即成
http://tonykarenkitchen.com/http://tonykarenkitchen.com/
1- Beat the pork chop both sides evenly until it is flatten. Marinade it with Tony's Chinese marinade procedures for 15 minutes. Heat the non-sticky pan with 1 tbsp of oil over high heat. Pan fry the pork chop until both sides turn brown. Turn the heat to medium low. Continue pan-fry the pork chop until done. Drain it in a sieve over a bowl Put it aside (fig.1).
http://tonykarenkitchen.com/
2- Clean the pan and dry it well. Heat the pan again with 1 tbsp of oil over high heat. Stir in the onion with 1/3 tsp of salt. Stir-fry the onion until soft and translucent(fig.2). Stir in the minced garlic and mushroom. Stir-fry all the ingredients for about 2 minutes or until the mushroom is heat through (fig.3). Turn the heat the medium. Add in the sauce mixture. Continue stir until it is hot, smooth and thicken (fig.4). Stir in the pork chop and mix it well (fig.5). Dish it up and serve it in hot.
http://tonykarenkitchen.com/
貼士 Tips
1- 豬扒不能選擇太瘦, 最好選擇豬扒中段的部份, 肉質最好, 因為近邊的比較腍, 豬扒拍打過才能將筋和纖細打斷, 才會鬆軟, 有關豬扒詳細處理方法可以點擊這裡

2- 汁料若不想太濃味,改用半罐湯料也可以, 同時要注意, 豬扒醃時盡量減少用鹽的份量, 避免過鹹
http://tonykarenkitchen.com/
3- 如果想賣相好看一點, 可以先將豬扒排好碟上, 再將汁淋上

1- Do not buy the lean pork chop. It is always to buy the center cut portion as it is more tender. Beat the pork chop to cut off its tendon. It will make the pork chop soft. For more detail, please click here.

2- You can use half can instead if you want the sauce taste lighter. Also, try to put less salt when marinade the pork chop.

3- To make the dish looks better, dish the pork chop in a dish after cook. Then pour the sauce mixture along with other ingredients over.

Copyright © 通之廚房. All rights reserved.

[通少食譜]芝麻醉香雞 (Drunken Chicken with roasted sesame)

2011-08-02T22:45:00.001-04:00

通少好介紹: 芝麻醉香雞 (Drunken Chicken with roasted sesame)

多謝yahoo, 無端端要所有blogger 升級, 新的yahoo blog 真係很差, 之前的優點全被毀滅, 我在blog 建立的分類等等也是無一幸免, 實在令人失望得很, 本來我以yahoo blog為主基地都不得不搬遷, 通之廚房新的url 是: www.tonykarenkitchen.com, 希望大家記得, 我真的有點想放棄yahoo

今日和大家分享醉雞, 大家不要以為醉雞一定是很難整, 我今次用雞全脾去整, 既簡單, 又容易掌握, 只要做足我寫的步驟, 你無理由會做唔到的

老實講, 我自己唔多喜歡醉雞, 因為這個餸酒味真的十分重, 未吃都已經想醉了, 我自問唔係酒鬼, 所以唔覺得特別好味道, 但若你喜歡酒香味, 這個餸你絕不能錯過

酒味超濃, 雞又滑又多汁, 特別這個是浸雞, 雞肉比較滑身嫩口, 雞皮浸過冰水變得爽口彈牙, 就算我只用普通的急凍雞脾, 一樣十分好味道

好多時, 大家或許會掃上麻油, 但做醉雞的話, 我唔多建議, 麻油味道太濃, 會將酒香減低, 影響效果, 反而用熟芝麻就較好, 因為香但不濃, 能提升香味但不會喧賓奪主

將醉雞預早整好, 隔天才好好享用, 天氣越熱越好, 吃一舊酒香撲鼻, 入口涼快無比, 若再伴海蜇, 酸酸的紅白蘿蔔絲一起吃, 真的是煩惱全消, 賞心樂事, 大家記得要試下啦

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

[Prep 準備: N/A | Cook 烹調: 45 minutes | For 份量: 4 people | Calories 熱量: 1450 (Estimated/ 估計) ]
http://tonykarenkitchen.com/
材料 Ingredients
1- 雞全脾850克 (850g of whole chicken legs)

2- 蒜頭6粒 (6 cloves of garlic)
3- 青蔥5條, 切段 ( 5 green onion, sectioned)
4- 薑片4塊, 去皮 (4 slices of peeled ginger)
5- 冰粒20多粒 (20 ice cubes)
6- 熟芝麻1湯匙(1 tbsp of roasted sesame seed)
http://tonykarenkitchen.com/
汁料 Sauce mixture [份量只供參考 (just for reference only)]
1- 清雞湯1罐 (1 can of chicken broth)http://tonykarenkitchen.com/
2- 玫瑰露酒1/4量杯[50毫升] (1/4 cup[50ml] of Chinese rose wine)
3- 鹽1/3茶匙 (1/3 tsp of salt)
4- 紹興花雕酒1量杯[220毫升] (1 cup [220ml] Shaoxing Wine)
5- 糖1/3茶匙 (1/3 tsp of sugar)
http://tonykarenkitchen.com/
做法 Steps

http://tonykarenkitchen.com/
1- 先將雞脾去肥, 用1-2茶匙粗鹽擦勻雞脾四周(每隻要擦1-2分鐘), 再用清水洗淨, 煲內註約3升的清水, 放入薑片, 青蔥和蒜頭[圖1], 用大火煲滾, 將每隻雞脾放入[圖2], 待水再滾起, 熄火蓋頂焗20分鐘, 再開大火, 將水再次煲滾, 熄火蓋頂再焗20分鐘, 煮雞脾時, 再另一煲內放入汁料, 用慢火煲至糖溶化[但切勿煲至滾起] 備用
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2- 再於另一空煲內注入約2升的凍水, 加入冰塊將水變成冰水, 雞脾浸入冰水急凍[浸約15分鐘][圖3], 然後小心拆肉去骨[如喜歡有骨的話好以連骨斬件], 將雞肉放入大碗中 [皮向下, 肉向上], 再倒入汁料, 用碟壓實[圖4], 雪1天, 然後倒去汁料, 倒扣上碟, 再灑上芝麻即成
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1- Remove the fat from the chicken legs. Brush and massage the chicken leg with salt for 1-2 minutes. Rinse it under the hose and clean it well. Add about 3 liter of water in a empty pot. Add in ginger, green onion, garlic, and bring the water to boil [fig1]. Add the chicken legs into the boiling water [fig.2]. Cook until the water is boiling again. Turn off the heat. Cover and Simmer for 20 minutes. Turn the heat to high and bring the water back to boiling. Turn off the heat. Cover and Simmer for another 20 minutes. While simmer the chicken leg, mix the sauce mixture into another pot. Heat it with low heat until the sugar and salt is dissolved [Do not bring it to boil]. Put it aside.
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2- In another container, add about 2 liter of cold water with the ice cubes. Soak the cooked chicken legs into the icy water for about 15 minutes [fig.3]. Remove the bone and cut the chicken into large pieces [if you would like to have the bone as well, just chop the chicken into large pieces]. Put the chicken into a empty container [make sure the chicken skin faces down]. Add in the sauce mixtures[fig.4]. Cover it well. Put it into the fridge for 1 days. Before serve, remove the sauce mixture from the contains. Remove the chicken from the container and put it on a dish. Top with the roasted sesame seed.
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貼士 Tips
1- 用鹽擦過雞皮, 會令雞皮更滑嫩, 也能去除雪味的, 煮好的雞脾用冰水浸過, 皮才會爽口彈牙, 此步驟絕不能忘記

2- 玫瑰露酒不一定要加, 但加了會香濃很多的, 值得一試
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3- 浸過雞的醉雞汁可以重用, 但最好不要用太多次, 以免雞汁變壞吃壞自己

1- Brush and massage the chicken with salt will make the skin smooth and remove the stain. Soak the cooked chicken leg is a key step. It will make the chicken skin crispier.

2- Rose wine is option. But it add extra flavor to the chicken.

3- You can re-use the sauce mixture for few times. However do not over using it as it may turns bad.

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