A blog with recipes and sharings about homemade food, healthy cooking, food science and microgreens
Showing posts with label cooking. Show all posts
Showing posts with label cooking. Show all posts
11.11.15
6.11.15
自家製火腿煙肉 (慢煮版), 煙豬手 Homemade Canadian bacon (sous vide), smoked knuckles
21:53
Posted by Rita Shum
bacon煙肉, cooking, Homemade recipes自家製食譜, Pork Chop豬扒, pork豬類, slow cook慢煮, smoked food煙燻
3 comments
4.11.15
缽仔蒸龍躉蝦球及北海道葛粉條 Steamed giant grouper with Hokkaido arrowroot powder sticks
30.10.15
越式香茅醬做法, 香茅醬食譜 Homemade Vietnamese lemongrass paste, Lemongrass paste recipes
22:36
Posted by Rita Shum
cooking, homemade sauce自家醬汁, lemongrass paste香茅醬食譜, Vietnamese cuisine越式
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自家製香茅醬系列: 烤香茅醬腩排 Homemade lemongrass paste series: Grilled pork belly with homemade lemongrass paste
18:35
Posted by Rita Shum
cooking, grill烤, homemade sauce自家醬汁, lemongrass paste香茅醬食譜, pork豬類, quick and easy recipes快煮意
No comments
自家製香茅醬系列: 炒香茅醬大蝦球 Homemade lemongrass paste series: Pan fried prawn with lemongrass paste
14:20
Posted by Rita Shum
cooking, homemade sauce自家醬汁, lemongrass paste香茅醬食譜, prawn大蝦, quick and easy recipes快煮意
No comments
29.10.15
紙包白松露油酸豆白鱈魚 Parchment wrapped French cod fish with white truffle oil and capers
16:34
Posted by Rita Shum
bake焗, cooking, fish魚類, parchment paper recipe焗爐紙食譜, quick and easy recipes快煮意, western food西式
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用焗爐紙(parchment paper)包起食材放入焗爐焗是非常方便快捷的做法。也大大保留食材的水份。是懶人菜之選。有一㸃要留意, parchment paper和wax baking paper是不一樣的。前者稍貴一㸃, 有防黏塗層。而且可耐熱高逹210度, 抗濕能力也强。好適合作紙包菜式及焗爐使用。後者有蠟面, 能防黏著也耐濕。但不能置於高温中, 蠟會溶解於食物,也產生怪異味道。
28.10.15
電飯煲焗黒糖紅棗雞蛋糕 Brown sugar and red date puree rice cooker cake
23:00
Posted by Rita Shum
cooking, Dessert甜品, rice cooker recipe電飯煲食譜, Vegetarian food素食
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記得廣告那句“電飯煲焗蛋糕”嗎? 家中IH飯煲沒有這功能。在掌握火喉方面原來也不容易。一連做了幾款, 包括蘋果香焦蛋糕和香焦杏片蛋糕。雖然味道很不錯, 像傳統蒸布丁(steamed pudding), 又像細個食的蒸雞蛋糕。郤欠缺了少少, 整體偏濕。把制式由正常煮飯改為快速煮飯, 相對温度提升, 效果很滿意。還在煲底加了黑糖和杏仁片, 做成焦糖脆杏片。好好吃! 下次除了蒸蛋糕外, 用電飯煲也是不錯選擇呢!
23.10.15
無水煮蒜油梭子蟹 Crab with garlic in olive oil recipe (waterless)
17:27
Posted by Rita Shum
cooking, crab蟹類, Vermicular iron pot recipe, waterless cooking無水料理
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秋涼了, 蟹特別肥美, 肉和蟹膏非常飽滿。青蟹又名肉蟹。 一年四季都有售。多從菲律賓, 斯里蘭卡入口。雖然啖啖肉卻鮮味不足, 常加入配菜烹調。如薑蔥煀, 泰式咖哩炒。另一種泥蟹(mud crab)以澳洲的特別鲜味。價格亦不便宜, 要選1 至 2kg 才好吃。試過在澳洲吃皇帝蟹(King crab), 足足7kg, 蟹蓋能蓋過塊面, 好味到呢!
21.10.15
土匪腩排 Grilled pork belly with cumin and black sesame
23:16
Posted by Rita Shum
cooking, finger food小食, grill烤, pork豬類, quick and easy recipes快煮意
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土匪腩排是從土匪雞翼演變出來的。跟雞翼一樣, 超香脆, 想一食再食。感覺上没有雞翼那樣邪惡! 做法很方便, 是三五知己一路飮啤酒一路吃的小食。黑芝麻和小茴香這個組合很適合配肉類烹煮, 有去腥功效。不論腩排, 排骨, 豬扒, 豬頸肉, 甚至羊肉串也一一適合呀!
16.10.15
烤泰式紅咖哩大蝦配茄子 Grilled prawn and egg plant with Thai red curry
大蝦和泰式咖哩是很多人的至愛, 這食譜只用花一㸃心思切切洗洗, 没有複雜的煮法卻吃到惹味的燒大蝦。蝦是選用急凍泰國U6海蝦, 肉厚彈牙。選用新鮮花蝦也可。蝦頭又多膏, 配上淡淡的泰式紅咖哩, 不搶過蝦本身的鮮味。好味道!
14.10.15
簡易牛油藍青口 Simple Blue mussels with butter recipe
15:08
Posted by Rita Shum
cooking, Mussels青口, quick and easy recipes快煮意, seafood海鮮類, waterless cooking無水料理, western food西式
No comments
喜歡吃青口嗎?其種類和生產地也不少。最常買到吃到的有較平價的紐西蘭青口。大量養殖, 綠色貝殼, size較大, 肉質帶韌。甜味一般。各類細細隻藍黒色的French blue mussels, 美國 blue mussels及智利的肉質相對滑一㸃, 肉細很鮮味。海水味亦重。個人最喜歡來自澳洲的black mussels,黑青口, size是紐西蘭青口和法國藍青口之間。肉質很滑, 鮮甜無比, 價格也稍高。
11.10.15
松子芝麻養生糖 Homemade candy with pine nuts and sesame
17:20
Posted by Rita Shum
cooking, Dessert, finger food小食, Natural Healing食療, Vegan素食, Vegetarian food素食
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愛吃天然低糖的手工糖嗎?使用健脾益肺的麥芽膏代替蔗糖和果糖。作黏合其他食材及提供甜味。麥芽膏也含怡糖但其糖份是蔗糖的一半, 吃得安心呢!
自家製手工糖可選擇優質食材。愈原味(raw), 不經精煉和烹煮, 愈具營養價值。糖果中選用黑龍江野生松子。松子非常有營養, 含豐富不胞和脂肪酸, 有利心血管及降膽固醇, 礦物質, 維生素E。在中醫角度能滋補五藏。益心利脾胃。延年養生的食物。每日攝取份量約一湯匙為理想。
有機黑白芝麻含豐富礦物質, 脂肪, 蛋白質, 膳食纖維, 維生素B群。能滋補腎臟, 補血, 烏髮。對體虚血弱, 補氣有幫助。
最後使用野生荔枝蜜, 它含活性酵素, 糖份, 蛋白質和礦物質。荔枝蜜有利心氣呢! 這材料組合加起來已是成功的一大半了。
材料(約15粒原味):
•台灣古法麥芽膏 1.5湯匙
•野生茘枝蜜 半湯匙
•松子 100ml
•有機黑, 白芝麻 各30ml
•手工糖紙及白色糯米紙
材料(約15粒 薑汁味):
•台灣古法麥芽膏2.5湯匙
•野生荔枝蜜 半湯匙
•松子 100ml
•黑白芝麻 各30ml
• 鮮榨薑汁 2-3湯匙
•手工糖紙及白色糯米紙
Ingredients for 15 pc (original flavor):
• 1.5 tablespoon Taiwanese traditional made maltose
• 0.5 tablespoon raw litchi honey
• 100ml Raw pine nuts
• Organic black and white sesame 30ml each
• Rice paper and candy wrappers
Ingredients for 15pc (with ginger flavor):
• 2.5 tablespoon Taiwanese traditional made maltose
• 0.5 tablespoon raw litchi honey
• 100ml raw pine nuts
• Organic black and white sesame 30ml each
• 2-3 tablespoon of fresh ginger essence
• Rice paper and different pattern of candy wrappers
A) 原味做法 original flavor
Step 1
白鑊烘香黒白芝麻, 保持細火約2分鐘
Low heat, saute black and white sesame in a dry pan for around 2 mins
Step 2:
把麥芽, 蜂蜜放入碗內, 坐熱水, 攪拌至麥芽軟身
Bring maltose and honey in a bowl. Place it into another big bowl with hot water. Stir the honey mixture to melt
Step 3:
繼續坐熱水, 放入芝麻及松子快速攪拌。離開熱水, 再攪拌
Bring the pine nuts and sesame into the honey mixture. Mix those nuts on hot water to well combine. Take it out and continue to stir
Step 4:
準備正方型焗盆或盒。放入較大張保鮮紙
Prepare a square baking tin or other containers, place a piece of cling film which is bigger than the tin
Step 5:
把混合物放上保鮮紙, 用匙羹壓實(儘量迫在一邊), 按壓至1.5-2cm厚度。拉緊保鮮紙封實。放入雪櫃最少一小時
Put all the nuts mixture onto the cling film, spread and press it down to one side with a spoon until firmly combined, around 1.5 to 2cm thick. Stretch the cling film and tighly wrap the mixture. Refrigerate for at least 1 hour
Step 6:
Take out from the fridge, halve the candy, then cut it into ~3x1.5cm long. Wrap it with rice paper, then colorful candy wrapper at last
B) 薑汁味做法 Ginger flavor
Step 1 和 step 2 同上
Step 1 and 2 are the same as the above
Step 3:
鮮薑磨蓉, 榨出薑汁約2-3湯匙, 放入microwave, 高温40秒, 濃縮薑汁至1湯匙。或放入煲仔, 大火煮剩1湯匙
Crush a chunk of fresh ginger, squeeze to collect 2-3 tablespoon of ginger essence. Microwave for 40 sec in high heat until 1 spoonful left. Or thicken the ginger essence by boiling with a saucepan in high heat until 1 spoonful left
加入松子芝麻麥芽蜂蜜中攪拌
Mix together with the nuts and honey mixture
Step 4 至6同上
Step 4 to 6 are the same as the above.
These are super yummy and healthy handmade candies with nutty flavor. The original one is rather firm than the one adding ginger essence. The former is easy to cut while the latter is rather loose that requires firmly press to combine on step 5. It is chewy with fragrant of sesame and honey.
Tips:
糖紙和糯米紙可在烘焙店購買
Candy wrappers and rice paper could be bought at baking grocery store
10.10.15
香烤蘋果果皮西班牙黑毛豬肋骨 Grilled Iberico pork ribs with apple and zest
23:01
Posted by Rita Shum
cooking, grill烤, homemade sauce自家醬汁, pork ribs豬肋骨, pork豬類, western food西式
No comments
想吃得健康一㸃, 其中一個元素是少吃精製的醬汁調味。當中有防腐, 添加, 反式脂肪, 色素, 增味劑, 高糖, 高鹽等等。真正食材味道的成份不多。當然趕放工回家煮飯那一刻。什麼都要快, 醬汁便成為好幇手。
若有時間, 可多加天然食材作調味。當中香料, 香草經常使用。那麽生果和果皮用作醃肉又有什麼好處呢?
8.10.15
鹹青檸麵豉雞翼 Braised chicken wings in salted lime and miso sauce
鹹檸七與鹹檸蜜是經典飮品, 除泰國餐廳外, 很多茶餐廳均有。朋友給我自家醃漬的鹹青檸是年多前的製作。已經很純厚, 皮也甘香不太鹹。相比鹹檸檬, 皮會厚一㸃㸃。用作入菜, 酸甜中帶㸃果皮的甘香。很喜歡!
洛神花脆脆骨 crispy pork ribs with roselle
15:38
Posted by Rita Shum
cooking, grill烤, quick and easy recipes快煮意, Roselle recipe洛神花食譜
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實在很喜歡洛神花, 顏色非常美麗, 味道酸酸的。其營養價值也不少。在我食譜中, 多使用洛神花於果醬, 蜂蜜及甜品。想一想, 新鮮的洛神花花瓣很脆口, 何不當配菜, 如燈籠椒, 西芹, 青豆那樣炒呢?! 唯一要平衡是它的酸味。
芝士乳酪印度餡餅 Cheese and yoghurt stuffed roti prata
很方便簡易的做法, 不用搓麵粉, 只買現成的急凍印度薄餅(星加坡第一家薄餅), 食幾多整幾多。食譜選用cream cheese和乳酪。也可選用喜歡的芝士種類, 但一些易溶的芝士較為適合。調味也可由印度香料轉用香蔥或蜂蜜, 變化很大呢! 趁熱吃, 薄餅酥脆, 芝士仍流心。好好味! 開party之選。
29.9.15
上湯芝士龍蝦伊麵 Lobster e-fu noodles in cheese soup
龍蝦伊麵的簡易懶人版。不需泡油, 不用牛油起鑊, 配任何海鮮均可, 如大蝦, 大頭蝦, 蟹, 甚至魚枊。湯底材料絶對是每個家庭常備的雞湯與片裝芝士, 芝士比重相比其他食譜較輕, 不會太滯口。不需花巧, 蘑菇連伊麵也掛滿芝士上湯, 十分簡單,十級美味。人人都做得到。