邪惡小食，墨魚膠加黑芝麻配紫菜。味道夾到不得了。撲上木薯粉使表面有層薄薄的脆脆。加杯特飲，很滿足。
Showing posts with label finger food小食. Show all posts
Showing posts with label finger food小食. Show all posts
25.8.16
10.6.16
Kimchi雞肉煎餅 Kimchi and chicken pancake
這食譜是用-＞Kimchi芝士雞肉釀雞翼剩下的餡料製作而成。不論韓式，中式，日式煎餅粉大多加麵粉，發粉或糯米粉粘米粉此類澱粉作黏合。再另加鹽，蛋，蝦，蝦米菜甫，葱等增加味道和口感。食譜中有Kimchi, 芝士, 本身已經夠惹味了。
11.5.16
1.3.16
烤蒜香迷迭香小雞搥 Grilled garlic and rosemary chicken drumsticks
烤雞翼或雞搥, 是很多人的至愛。做party小食或送啤酒更是一流。配以鑄鐵pan烤, 存熱及有一番味道。由烤再上枱一pan過。
一向選用澳洲無抗生素無荷爾蒙走地雞。優質, 味道好比新鮮雞。最重要是吃雞翼或雞搥而不吃皮就等於欠缺了甚麼。雞頸雞翅膀下正正是打生長激素針, 抗生素的位置。再經微血管帶到全身。相對地, 雞冀下皮積聚和殘留的激素和葯物較高。不論美國, 巴西, 中國, 法國雞均普遍使用。
13.11.15
腐乳醬拌青瓜, 烤腐乳拌青瓜 Cucumber with fermented bean curd sauce, Cucumber with grilled fermented bean curd
好吃的腐乳不應太鹹而有濃濃的黄豆味。質地是一絲絲綿綿的。香港周圍都可買到。要數有歷史的, 如70年代的順發孖記, 有60年的有利腐乳王, 成百年的廖孖記等等...剛購入元朗八鄉豆品出產的泰興特級腐乳也不錯。比廖孖記更好。
21.10.15
土匪腩排 Grilled pork belly with cumin and black sesame
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!
11.10.15
松子芝麻養生糖 Homemade candy with pine nuts and sesame
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
Low heat, saute black and white sesame in a dry pan for around 2 mins
Step 2:
Bring maltose and honey in a bowl. Place it into another big bowl with hot water. Stir the honey mixture to melt
Step 3:
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:
Prepare a square baking tin or other containers, place a piece of cling film which is bigger than the tin
Step 5:
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:
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
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
8.10.15
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。
24.9.15
酥皮蠔盒 oyster pastry
不想炸蠔但想食脆卜卜的, 不妨用酥皮做一口”酥皮蠔盒”。兩者加起味道很夾，很好吃。我選用的是急凍刺身蠔。蠔洗淨，中心仍有一點冰, 做出來的蠔較濕潤。選擇一口size的蠔, 口感較理想。
29.8.15
港式咖哩陳皮魚蛋 Curry fish balls with aged peel (HK style)
你喜歡大大粒彈牙的炸魚蛋? 還是細細粒, 較實正的陳皮魚蛋呢?? 後者較少地方有售, 在銅鑼灣新記車仔麵可吃到。那個秘製咖哩魚蛋汁.. 正呀! 當中見過老闆在電視介紹煮法, 有八角, 蠔油, 桂皮, 咖哩粉..還有一些醬。
18.8.15
12.8.15
皮蛋酸薑麻醬凍豆腐 Tofu with preserved egg and pickled young ginger in sesame sauce (cold dish)
傳統 vs 新派..子薑醃漬是呀婆那一代人常做的小吃。脆口帶酸味..諗起都充滿口水。配上皮蛋是永恒不變的傳統配搭。對30歲以上朋友來說一㸃也不會陌生。但要吸引90後便要加上新元素了。
9.8.15
麻醬茄子豬腩卷 Pork belly and eggplant roll in sesame sauce
相信類似的卷物不會陌生, 金菇肥牛卷, 西芹雞卷, 鲜冬菇豬肉卷, 青瓜卷等等。易做又好味...可當派對小食, 可作家常便飯。有一㸃要留意, 一些易出水的食材不宜作卷物啊!
做這卷物的推動力是新敗物, 即金色籤。是日本製做, 在日本樂天一間叫Queen Ann的商店找到。不但美觀, 而且質料很硬正, 是stainless steel, 手工還很精細...最襯party food。