Thursday 31 October 2013

意式海鲜炖饭 ~ Seafood risotto







Risotto 是传统的意大利米饭,它的做法在意大利是最为常见的做米饭方法。这个饭里面可以加入各种食材,肉、海鲜、蘑菇、蔬菜,什么都可以,就像我们的炒饭一样,自由发挥,不同的搭配就可以把这个饭做成千变万化的.和许多意大利料理一样 ,只需些简单的食材,即能传达出深厚的味道 !
 
意式海鲜炖饭

材料:
白饭   250g
冷冻综合海鲜  150g ( 我用鱿鱼和虾 )
洋葱   1/4 切碎
黄瓜 ( zucchini ) 半条, 切丁 我用本地黄瓜
甜椒 / 灯笼椒   1/2 ,切丁
蒜头  1 切碎
番茄酱   2
白酒  50 ml
    80ml
起司粉适量
橄榄油适量

 
调味料:
盐和胡椒粉适量

 
做法

1 热炒锅,倒入适量的橄榄油,将洋葱炒至透明后,加入黄瓜和甜椒丁翻炒。倒入番茄酱,白酒,水和蒜茸。加盖以中小火煮约8分钟。

2.把海鲜加入,再次煮滚后将白饭倒入锅中拌匀,以中小火煮约3分钟。最后加入盐略微拌炒。盛於碟中,撒上胡椒粉和起司粉即可。


** 也可以直接用生米。因为正统的意式炖饭是以生米煮成饭。


 
 
Risotto is a class of Italian rice dishes cooked in broth to a creamy consistency. The broth may be meat-, fish-, or vegetable-based. Many types of risotto contain butter, wine and onion. It is one of the most common ways of cooking rice in Italy.Risotto is normally a primo (first course), served on its own before the main course .Risotto can be made using many kinds of broth - vegetable, meat, fish, seafood and legumes, and different types of wine may be used

 

Seafood risotto

Ingredients :
cooked rice  250g
seafood     150g  ( I used squid and shrimp )
1/4  onion  , chopped
1/2 zucchini  , cubed
1/2 sweet red pepper , cubed
1 clove garlic , chopped
tomato paste / puree  2cups
white wine 50ml
water  80ml
cheese powder
olive oil

 
Seasoning :
salt and pepper

 
Method :

1. Heat up a pan with some olive oil , fry chopped onion and until fragrant . Add in zucchini and sweet red pepper . Stir well . Add tomato paste /puree , white wine , water and chopped garlic . Put the cover on and cook for 8 minutes ( medium-low heat ) .

2. Add in seafood of your choice and bring to boil , then add in cooked rice . Cook for another 3 minutes with medium-low heat .  Add in salt and stir well . Dish up and sprinkle some cheese powder and pepper  .


** Traditional risotto is using uncook rice .






Wednesday 30 October 2013

家乡酿豆卜 ~ Country style stuffed taufoo pok





 
 
食谱取自 蓝老师的回家吃饭咯!

家乡酿豆卜

材料 A :
猪肉碎 300g
梅香咸鱼  30g  ,煎至金黄色剁碎
红萝卜  50g,切碎
鱼露   1小匙
胡椒粉  1/4小匙
15个圆豆腐卜,一面切开X


4大匙油
1大匙蒜茸
400g
1大匙 蚝油
胡椒粉  1/4小匙
1大匙粟粉水,勾芡用

 
做法

1 材料A放入大碗中拌匀,分成15份。将馅料酿入豆卜里。

2.烧热油,放入酿好的豆腐卜(馅料面向下),煎至金黄色,盛起。

3.留油一大匙,爆香蒜茸,加入水,蚝油和胡椒粉煮滚。

4.放入煎好的豆腐卜,加盖。以中火焖煮至豆腐卜软。加入粟粉水打芡,试味,盛起。趁热享用。

 

Recipe source : Agnes Chang ~ Let’s eat !


Country style stuffed taufoo pok

Ingredients A :
minced pork 300g
mui heong salted fish 30g , pan-fried until golden brown and chopped finely
carrot  30g , chopped
1 tsp fish sauce
1/4 tsp pepper
15 round taufoo pok , cut 1 side into “ X” opening


4 tbsp oil
1 tbsp chopped garlic
water 400ml
oyster sauce 1tbsp
pepper 1/4tsp
1 tbsp corn flour water , form thickening

 
Method :

1.  Mix A in a mixing bowl until well-combined. Divide into 15 portions . Stuff 1 portionof meat mixture into each taufoo pok and shapre neatly .

2. Heat up oil , add stuffed taufoo pok with meat mixture down , pan-fry until golden brown . Dish up .

3. Leave 1tbsp oil in wok , sauté chopped garlic until fragrant , pour in water , oyster sauce , pepper and bring to boil .

4. Add taufoo pok , cover wok and leave to cook with medium heat until taufoo pok are soft . Thicken with corn flour water , taste and dish up . Serve with rice .






 

牛奶烤鸡腿 ~ Chicken in milk and cream


 



  
                                                                     ~ Sage ~

食谱取自 : Jamie Oliver , Table for 2 ..... or More & Min's blog

 
牛奶烤鸡腿

材料
鸡腿 3
盐 1/2 汤匙
胡椒粉 适量
牛奶 1
鲜奶油 1/4
蒜头 6
柠檬削 1汤匙
Sage 2小棵
肉桂条 2inch(我用肉桂粉取代)

 
做法

1. 先用盐和胡椒粉抹在鸡腿上, 腌制30分钟。

2. 在锅上热油, 鸡皮向下, 稍微煎到皮变成金黄色。



3. 把鸡腿放入四方烤盘 (烤盘不能太大)。



4. 把牛奶, 鲜奶油, 柠檬削和Sage混合, 倒入鸡腿的烤盘。 把蒜头块放入。

5.放入预热180‘C-200'C的烤箱, 烤大概50分钟到一个小时。

 


Chicken in Milk and Cream

Ingredients
Chicken thigh 3pcs
Salt   1/2tbsp
freshly ground black pepper
fresh milk  1cup
double cream  1/4 cup
6 cloves garlic
lemon zest 1tbsp
2 sprigs of sage
2 inch cinnamon stick ( I used cinnamon powder )

 
Method :

1. Marinade chicken thigh with salt and pepper for 30 minutes .

2. Heat oil , lay chicken pieces in skin down and fry until it looks golden brown .

3. Remove chicken pieces into a baking dish  .

4. Combine milk , cream , lemon zest and sage and pour over chicken . Add in garlic clove between the chicken pieces .

5.  Bake in a preheated oven at 180 ~ 200c for 50 mins ~ 1 hour or until the chicken turn golden and the milk looks like golden melted cheese .

 

 

Tuesday 29 October 2013

蘑菇酥皮浓汤 ~ Creamy mushroom soup with puff pastry







       ~ 我用这两种蘑菇  / I  used these 2 types of mushrooms ~

 
 
 
蘑菇酥皮浓汤
 
材料:
牛油  40g
洋葱  1 (切碎)
蒜头  1 (切碎)
新鲜菇类(鲍鱼菇 ,香菇) 400g  切片)
面粉   40g
淡奶油    200g
盐和胡椒粉适量
酥皮适量
蛋液
 
    1500ml
鸡精块  2

* 搅至溶化成鸡汤

 
做法

1 把牛油烧溶在锅内。加入洋葱和蒜头碎,炒至软,加入鲜菇,炒5分钟。

2 加入面粉炒匀,约5分钟。

3.徐徐加入鸡汤,不停搅匀至滚呈浓稠状。加盐和胡椒粉调味。

4.把(3)用搅拌机打至幼滑,倒回锅内再煮至滚,熄火,加入淡奶油。即可享用.

5.将作法(4)煮好的汤分装至耐热汤杯/碗中,在碗的边缘涂上蛋液,盖上起酥皮,表面刷上少许蛋液. 放入预热的烤箱,烤至酥皮呈金黄酥脆即可。

 

Creamy mushroom soup with puff pastry

Ingredients :
butter  40g
1 onion   ( chopped )
 1 clove garlic ( chopped )
fresh mushroom ( oyster mushroom , shirikate mushroom )  - sliced
plain flour  40g
double cream  200ml
salt and pepper to taste
puff pastry
beaten egg
 

Water 1500ml
Chicken stock cubes  2pcs

* Stir to dissolve to make chicken stock

 
Method :

1. Melt butter in a large saucepan ,add chopped onion and garlic, cook until soft . Add in sliced mushrooms , cook for 5 minutes .

2. Sprinkle flour over and mix well , cook for 5 minutes .

3. Add in chicken stock gradually and stir constantly till mixture boils and thickens , add salt and pepper .

4. Blend soup till smooth , return to saucepan and bring to boil . Remove from heat and stir in cream .

5Fill  the soup in a heat resistant bowl , cover it with puff pastry. Brush edges of pastry circles with egg mixture; seal circles to edges of ramekins ( press the pastry edges onto the sides to seal ) . Brush the puff pastry with the egg yolk. Bake again until the  pastry is golden brown .