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颗 ， 切碎
黄瓜 ( zucchini ) 半条， 切丁 （ 我用本地黄瓜 ）
红甜椒 / 灯笼椒   1/2粒 ，切丁
蒜头  1瓣 ， 切碎
番茄酱   2杯
白酒  50 ml
水    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 .

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口


4大匙油
1大匙蒜茸
水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块
盐　1/2 汤匙
胡椒粉 适量
牛奶 1杯
鲜奶油 1/4杯
蒜头 6瓣
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。

 

Recipe source :  Jamie Oliver , Table for 2 ..... or More & Min's blog

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 .

 

 

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粒 （切碎）
蒜头  1粒 （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

 

水    1500ml

鸡精块  2块

* 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 .

5．Fill  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 .