Pepper Salt Deep Fried Yellow Fish--酥炸小黃魚

Mar 18, 2012

Clean the fish and dry them with paper towel. Seasoned with Chicken Powder , salt and white pepper. Sprinkle small quantity of corn flour onto the fish and deep fried at 190*C for about 5 minutes. Sprinkle with pepper salt to serve.

黃魚洗淨、抹乾水。鷄粉、胡椒粉和鹽調勻，抺在魚的內外作調味。另用數匙麵粉和一匙粟粉混和，把黃魚肚內和外都醮上粉，釋去多餘的亁粉。把黃魚放入190*c的炸窩炸5分鐘或見油不再現汽泡及魚身金黄。最後灑上椒鹽。

蜜汁火方 Braised Ham with Honey sause

Apr 9, 2012

我很喜歡吃金華火腿，在澳洲住了多年，總找不到好的。去年冬天，我嘗試自己做了一個，色，香，味還算是成功的。而我最喜愛的菜式就是蜜汁火方，所以也就嘗試做了，雖然賣相上還有差别，但味道不錯，而且很容易做，只是花點時間罷了。現在要吃此美食也隨時可吃，真是很好的享受。
1. 把火腿修成方塊，在瘦肉的部份，用刀朝下小方塊紋至近肥肉處，皮朝下放碗中，加入酒，冰糖，清水，放蒸籠蒸 40分鐘，倒去所有汁液，再重做一次，也是 40分鐘，倒去汁液。
2. 火腿切成較厚的小方塊，再加料酒，冰糖 25g，蓮子(預先加幼糖醃了的)和清水蒸 1小時。取出倒出汁液於碗中留用。把腿塊排好於碟中，周圍伴上蓮子。
3. 汁液濾去雜質，加清水，冰糖 25g同煮，勾芡淋在火腿上。吃時把火腿和蓮子夾在蝴蝶飽中。

Crispy Barbecue Pork 脆皮燒肉

 

Apr 18, 2012

Rub the pork meat with cooking wine and prick all the skin with a sharp knife's point. Rub all the surface with more salt and leave to dry for a few hours. Place the pork, skin side up, in a preheated 175*C oven for 35 minutes . Take the pork out from the oven, cover all the meat with Aluminium Foil. Turn the oven on "GRILL"funtion (only the upper heat) in high-heat (250*C) to make the skin to swell up.Grill until the skin is fully crispy. The overburned black skin can be scraped with a knife.
窩中水燒熱,放入1湯匙料理酒，把豬腩肉放入，煮至 8成熟拿出來，用料理酒抹一下，以增加肉的香味。在肉皮上掃一層油，用刀鋒在肉皮上刺洞並擦上多些鹽，讓它吹乾些。用錫紙把肉的部分包好，肉皮朝上，把焗爐調至"GRILL"或"上火"，(250*C)，燒肉的皮部，它會爆出小泡，燒至肉皮酥脆。(中途可以拿出來塗上油，把有些燒焦了的，用刀子把那些黑的刮去，再放回去燒,多刮幾次，至見到肉連皮的部位也是鬆的)
補充: 肉皮不需要界紋，一塊過更好。 (沒有留意圖中用的肉是有紋的，請諒！)

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豆酥魚

 

May 3, 2012

昔日還是中環人的時候，常常吃"洞庭樓"的豆酥魚，那香酥的豆酥，配上淡淡的魚，美味難忘。前些時，看到豆酥原來是豆渣炒的，所以也想試一試做。昨天，拿出已封層的豆漿機做了豆漿喝，豆渣則炒了豆酥，晚餐即做了"豆酥魚"，自我覺得還不錯，以後又可以多一個佐膳菜式了。
豆酥: 豆渣攤平，先在小焗爐烘乾些，然後倒入鑊中，加些油，糖，五香粉，豉油，料酒，慢火炒，不斷翻動，直至酥脆。調味要濃些，炒則需要點耐性，但美味可口！

我用了 DORY魚塊，洗淨抹乾後，抹上少許鹽，雞粉，粟粉，放鑊中煎至剛熟(蓋上蓋子煎可保魚塊軟滑)，盛起。鑊中多放些油，放入薑粒，豆瓣醬(我家不喜辣，可改為辣豆瓣醬)炒香，加入糖，料酒和水(3 tbsp.)，燒至略乾，倒入豆酥，葱炒匀，加入一點麻油，盛在魚塊面上。一道美食便做好了！(基於健康理由，我不下太多油而改為水)

炒豆酥

蜜汁叉燒

Aug 16, 2012

這是我學習廚技的啓蒙菜式。那些年，初來歩到，一切都不是現在那麼方便，吃好的燒味並不容易。朋友相識，便很樂意口授做法，一試即成。直至今天，我還是很欣賞這自製燒味！

1. 梅頭豬肉切成較圓的長條狀，洗淨，抹乾。用 料酒把肉抹勻，加入 1/2茶匙鹽，1/2茶匙糖，一同醃約 30 分鐘。再加入 1湯匙的叉燒醬把肉調勻，醃幾小時。
2 . 焗爐預熱 175*C ，把肉排好在 Baking Paper的烤盤上，放在最下層，焗約 15分鐘，中途拿出來，用小掃把底，面都掃上叉燒醬，放回爐內，幾次後，叉燒的深紅色便很漂亮的附在肉面上。全過程約 30分鐘。
3. 叉燒從爐拿出來後，立即蘸上蜜糖，即成蜜味叉燒！

Sweet flower bread 花兒飽

 

Mar 20, 2012

There are thousands of different breads in the world. Different countrys and nations all have their own method to make breads. I like to make bread. I enjoy the progress of the dough's fermentation and development . The fresh crispy bread can give you a tasteful and joyful lunch.

麵飽的種類很多，不同的國家和民族都有自己不同的品種和製作方法。我很喜歡做麵飽，因為很享受麵團發酵的過程及香味。以新鮮,香脆的麵飽，配上一杯香濃的咖啡，真是一個美味的午餐。

Ingredients: 1 1/2 tsp dried yeast, 15g caster sugar, 300g strong flour or white bread flour, 3 tbsp milk powder, 1/4 tsp salt, 30g butter, softened, 30g olive oil make 7 pieces

1. Place the dried yeast, sugar and 150ml warm water(the same temperature as a finger placed in it) into a bowl. Stir to mix. Leave in the warm place until it froths up
2. Sift flour and salt into a large bowl and make a well in the centre. Add (1) ,butter and oil to the well , gradually mix it to soft dough.
3. Turn out the dough on to a lightly floured surface. Knead about 15-20 minutes or until dough is smooth and elastic and no longer sticky. ( A finger mark pressed into the dough should spring back)
4. Coat the dough surface in lightly oil,and transfer to greased bowl. Cover with damp tea towel. Leave in warm place until dough doubles in size
5. Turn the dough out onto a lightly floured surface and knead gently for 2 minutes until smooth(knock-back to remove air bubbles).
6. Divide the dough into 7 pieces (about 70g each) and roll into a flattened ball. Make 5 about 1cm deep cuts around the side of the roll with scissors,and cut a 0.5 cm deep circle in the centre,make it looks like a flower
7. Place the roll on a baking paper tray. Cover with greaseproof paper and allow to rise again until double in size
8. Preat the oven to hot 200*C. Bush the rolls with the milk and bake for 10-15 minutes or until golden brown.(to test if bread is cooked through ,tap base and a hollow sound is heard). Remove from the tray and cool on a wire rack.

乾酵母 1 1/2 tsp, 15g 幼糖, 300g高筋麵粉, 3 tbsp 奶粉, 1/4 tsp 鹽, 30g 牛油(軟), 30g檻欖油或食油, 150ml 溫水(以手指能放入測試的温度)

1. 乾酵母,糖和溫水放小碗中搞拌。放在溫暖的地方，直至看到表面全是泡沫。約10分鐘
2. 篩過的麵粉和鹽放在大碗中，中間做成 一個井，加入 (1) ，牛油和油，慢慢將粉往內撥，揉成粉團
3. 把粉團放在灑粉的桌面上，搓成光滑，不黏手的麵團(把手指按下，表面會回復)
4. 把粉團輕輕滾上油，放在塗油的大碗中，用濕布蓋着，放在温暖的地方發酵，直至麵團有兩倍大
5. 再把麵團放在桌面，輕輕搓2分鐘至成光滑的麵團(主要是迫出內部的空氣)
6. 把麵團分成 75g 小份，把它滾成圓扁形。用較剪在邊緣剪 1cm 深的一刀，共 5 刀。並在中間剪一個0.5cm 的圓形。這樣便成花形
7. 把花形飽間開放在墊了焗盤紙的焗盤內，讓它再發酵至 2 倍大
8. 預熱焗爐至 200*C。掃一層奶在飽的表面，把飽放進爐內焗10-15分鐘或焗至表面呈金黃色。(用手指輕敲底部發出空空的聲音即麵飽已熟)。把麵飽出爐，放在架上待涼

walnut Bread 合桃飽

 

Mar 21, 2012

Ingredients: 1/2 tbsp(TABLE SPOON) dried yeast, 1/4 tsp caster sugar, 250g strong flour/bread flour, 1 1/2 tsp milk powder, 80g skinned walnut,roughly chopped, 150 ml warm water, 1/4 tsp salt

1. Place the dried yeast and sugar into the warm water,stir to mix. Leave in the warm place until it froths up.(about 5-10 minutes)
2. Sift flour, milk powder,and salt into bowl and make a well in the centre,add (1) into well,gradually mix it to a soft dough.
3. Turn the dough out on to a lightly floured surface and knead for about 10 minutes ,or until smooth ,elastic and no longer sticky.
4. Transfer the dough to a greased bowl and coat the surface with oil. Cover with damp tea towel. Leave in warm place until dough doubles in size.
5. Turn the dough out on to a lightly floured surface and knock-back to remove air bubbles. gently knead for 2-3 minutes. Add the walnuts and knead until they are evenly distributed and the dough is smooth.
6. Turn the dough out onto a lightly floured surface,roll into an oblong piece,then roll it up neatly to fit into the greased loaf tin. Leave it until double in size..
7. Place (6) in the preheated 200*C oven. Bake for 25-30 minutes .(to test if the bread is cooked through,tapped on the base and should hear a hollow sound)

乾酵母 1/2 tbsp ， 糖 1/4 tsp ， 高筋麵粉 250g， 奶粉 1 1/2 tsp， 合桃碎 80g， 溫水 150 ml， 鹽 1/4 tsp

1. 乾酵母和糖加入盛溫水的小碗中，搞勻，放在溫暖的地方，直至產生泡沫在表面(約 5-10 分鐘)
2. 篩過的麵粉，奶粉和鹽放盤中，中間撥成井，把(1)倒入並慢慢揉成粉團
3. 把麵團放在灑粉的桌面，搓約 10分鐘，直至成光滑，有彈性，不沾手的麵團
4. 把麵團放在塗油的盤內(麵團面也要復上油)，用濕布蓋上，放溫暖處。待發酵至兩倍大
5. 把麵團放回灑粉的桌面，輕輕的揉2-3分鐘，主要是把空氣擠出。把合桃碎分開放入麵團中，搓成均勻，光滑的麵團
6. 麵團放回桌面，輕輕桿成烘盤大小的長方形，再覆卷成條狀，讓它再發大至兩倍
7. 麵飽放入已預熱200*C的焗爐中，焗約25-30分鐘。(測試麵飽是否已熟，可輕敲底部，發出空空的聲音)