Thai steamed fish

https://hk.appledaily.com/ETW/20200124/SWCKQK6DJGJXRP5IRLHSOCOCGQ/

材料：
烏頭魚1條
青檸(切片, 裝飾用)半個
紅辣椒(切條)半條
鹽少許
椰菜(刨絲) 1/4個
芹菜適量
芫荽適量

湯底：
香茅 (切段) 2條
檸檬葉5片
南薑(切片) 1個
青檸(榨汁)半個
蒜片約8片
雞湯200ml
水250ml
指天椒適量
魚露1茶匙
糖1茶匙

1)
先把香茅拍碎，然後切小段。南薑及蒜頭去皮切片、檸檬葉撕碎、紅辣椒切條、指天椒切粒，青檸半個切片及半個榨汁。
2)
預備小鍋，倒入清雞湯及清水煮滾。放入香茅段、南薑片、蒜片、檸檬葉、紅辣椒段及指天椒粒。
3)
把湯煮滾後，加入青檸汁、魚露及糖拌勻，中火煮10分鐘。
4)
烏頭洗淨，把肚內的血水及殘餘的內臟清理好，抹乾水分後，用少許鹽抹均魚身。把2片南薑及2段香茅放入魚腹內，隔水蒸9分鐘，蒸好盛起，倒出魚汁。
5)
把芹菜切段、椰菜刨絲，平均地鋪在鍋底，放上已蒸好的烏頭魚，淋上煮好的湯底及湯內的所有材料。平均放上芫荽、青檸片、紅椒絲，吃的時候加熱即成。

Thai Steamed Grey Mullet
Ingredient
1 mullet fish
1/2 lime (sliced) 
1/2 red chilies
Little Salt 
1/4 round cabbage 
Chinese celery 
Coriander

Soup base: 
2 sprigs lemongrass
5 kaffir lime leaves
1 piece galangal (sliced)
1/2 lime (juiced)
8 garlic slices
200ml chicken stock 
250ml water
1 bird’s eye chili
1 tsp fish sauce 
1 tsp sugar

1)
Pat lemongrass and cut into small sections. Peel galangal and garlic and cut into slices. Tear lime leaves into pieces. Cut red chilies into strips and bird’s eye chili into slices. Slice 1/2 lime and liquidize another 1/2 lime for juice.
2)
Pour chicken stock and water into a small pot. Bring to boil. Add in sectioned lemongrass, galangal slices, lime leaves, red chilies and bird’s eye chili.
3)
Add in lime juice, fish sauce and sugar when the soup is boiled. Cook for 10 minutes with medium heat.
4)
Rinse mullet and remove entrails. Wipe dry and rub a little salt over its body. Put 2 slices of galangal and 2 sections of lemongrass into its abdomen. Steam for 9 minutes. Drain away the extract from steaming.
5)
Cut the Chinese celery into sections. Grate round cabbage into shreds. Lay them evenly into the pot. Put the steamed mullet on top and pour over the soup base and all the ingredients in the soup. Put coriander, lime slices and red chilies on top. Re-heat when going to serve

Bœuf bourguignon

 肥媽交功課：

Bœuf bourguignon 法式紅酒燴牛尾

(2人份量)

材料及配料：

洋蔥(1個)

乾蔥(4個)

香蔥(2條)

蒜蓉 (半個)

姜片(8片)

辣椒(2條)

香茅(2條)

————————————-

牛油

茄膏 (3湯匙)

月桂葉 Bay Leaves (2塊)

花椒(少許)

八角(2粒)

牛尾 (3件)

————————————-

紅蘿蔔(1個)

冰糖 (2粒)

紅酒(250ml)

清雞湯(600ml)

————————————-

細薯仔(2個) OR 白蘿蔔

蕃茄 (去皮/2個)

Mushroom (6隻)

西蘭花(伴碟)

黑胡椒(少許)

荷蘭芹(少許) OR 芫荽

Chicken wonton 雲吞雞、一煲過

 高湯材料：金華火腿、瑤柱、冬菇、大白菜頭

材料：

雞、大白菜（紹菜）

雲吞：蝦、豬肉

煮法：

1。雞：焯水

2。煮高湯：大約1小時

3。雲吞：將一半蝦做蝦膠、和碎肉一起調味搞均、另一半蝦和碎肉一起包雲吞，先煮半熟備用

4。先將大白菜放入煮好的高湯.  煲滾後放入雞，慢火煮熟。最後放入雲吞。食得

Jelly glazed meatballs

Whenever I have an occasion to cook for people I always stress myself out by wanting to make everything from scratch. Even if I'm busy and know I don't have much time.  I have to remind myself it's ok if it's not always from scratch. These are 20 minute pepper jelly glazed meatballs. 2 pounds of frozen mini meatballs, 12oz bottle of beer, 18oz bottle of bbq sauce, 1 cup hot pepper jelly, 2 tsp chili powder, 2 tbs cornstarch. Brought these to a potluck and they were a hit.

Fried Chicken - crystal sauce

Ray Borkman, Facebook Group - COVID-19 group.

This is for a whole chicken

Dry brine the chicken overnight with salt, black pepper, & granulated garlic. I actually season each piece individually and put them in a zip lock bag as I go. I feel like if I do it that way I get the right amount of seasoning. Rather than trying to season the whole bird at once. Even though ultimately I’m throwing it all in the same bag together; I just feel like it prevents me from over/ under seasoning. Not sure if that makes sense?

In the AM, marinate the chicken in 1 cup Crystal hot sauce, turning throughout the day.

Season about 2 cups of self rising flour with a teaspoon of salt and about 22 cranks of a pepper mill.

Whisk up 3-4 eggs. Remove the chicken from the hot sauce and dip in the egg wash, don’t bother draining the chicken btw.

Fully coat the chicken in the flour mixture. Allow to rest 10-15 minutes before frying to allow the breading to set.

Deep, fry, not skillet fried. You need a large pot with a couple quarts of oil here so that the chicken stays fully submerged.

Fry at 350° for ~10 minutes for the white meat, ~12-14 for the dark.

I implore you not to tinker, lol. I know 1 cup of hot sauce sounds like a lot, but hot sauce is mostly vinegar and it dissipates substantially as the chicken fries. It leaves behind a ton of flavor but really no heat whatsoever. Trust me.

I got the idea from experimenting with different acidic brines, which is common: lemon juice, vinegar. I decided I liked the vinegar better. Then I added some garlic and cayenne. I kept increasing the cayenne because i could never taste it in the final product. Vinegar, cayenne, garlic... Eventually it dawned on me that I was basically making hot sauce so I just started using hot sauce. Crystal being my go to.

Turns out, I wasn’t the first person to think of this. There are quite a few fried chicken recipes that include hot sauce in lieu of vinegar or lemon juice in their brine/ marinade.

Chapman To - Prime Rib

prime rib - fm 杜汶澤

好喜歡食燒牛肉，但老公唔多喜歡，今日看到杜先生教整，所以把它COPY下來（如果有版權的話，可以除時Delete的）

http://hk.apple.nextmedia.com/entertainment/art/20131226/18566561

＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊

小學時媽媽有一段時間在大陸工作，家中只剩下哥哥和我。由於哥哥對烹飪完全無興趣，而且連豬肉牛肉也分不清楚，於是乎，家中廚子一職便由我頂硬上了。

剛開始時，媽媽會在離港前先把肉類調味，我只負責蒸炒，後來我學會了自己去街市買餸，再根據自己的口味，煮出自己的菜式，那時都只是做一些家常便飯，以供我們兩兄弟醫肚。

「細佬，今日個梅菜豬肉幾好食喎！」

「多謝！不過係榨菜牛肉嚟。」

記得有一次，看見電視上介紹牛扒屋，奈何家庭經濟環境不容許我們上餐館，我便要求媽媽做一次給我吃。她在街市牛肉檔，買了幾塊牛扒形的本地黃牛肉回家，用豉油豆粉糖調味，煎了給我吃。

「嘩！媽咪，咬唔開喎！」

「係呀！窮吖嘛！」

烹飪初為媾女

其實媽媽工作已經很辛苦，當時我除了感到自己不孝之外，同時亦下定決心，將來一定要煮出好牛扒！

到了出來社會工作，雖然我不用再為我哥哥煮飯，但我仍然沒有放棄烹飪，只因為媾女。

烹飪在媾女界中佔有重要地位，尤其是像我這樣相貌平庸之輩，會煮飯簡直是撒手鐧！試想想，一個剛出來工作的少女，很久沒吃住家飯，忽然有天你邀請她上你家吃頓三餸一湯，她會是何等開心，而且比上餐館便宜，又夠private。而更重要的是……她上你家，你懂的！哈哈哈！

退 出媾女界之後，烹飪亦成為我維繫家人、朋友的一個橋樑。我特別喜歡做可供一大桌子人吃的菜。以前還吃海鮮時，我可以煮一席標準鯉魚門海鮮宴。到後來吃素的 那五年，亦研究了很多不同款式的中西素食。現在只吃「三淨肉」（有興趣可自行Google，不在此詳談），做得最多就是燒牛肉（prime rib）了！

由 於香港不容易買到美國來的有骨肉眼，所以我多數都是選用原條美國無骨black angus肉眼。我會到銅鑼灣和興行入貨又平又靚，一條16磅的肉眼扒，亦只是千五六元，足夠十幾人食。老闆很有良心，問他為何沒有出售帶骨肉眼，他說有 骨雖然香口，但若牛隻萬一感染瘋牛症，有骨風險較大！他說不想吃壞人，寧願賺少一點。

 ■做prime rib要做出粉紅心，有血水又不至太生，肉絕不能在焗之前太凍，焗前放室溫六小時很重要！

■退出媾女界之後，烹飪亦成為我維繫家人、朋友的一個橋樑。 ■退出媾女界之後，烹飪亦成為我維繫家人、朋友的一個橋樑。

粉紅心肉眼扒

做prime rib最需要是一個焗爐，當然環境許可的話，戶外炭燒是最好的！我會先把整條已解凍的肉眼放在室溫放至少六小時，這部份很重要，待會告訴你原因。下一個步 驟是調味，我有自己秘密的rub，不便透露，大家亦可以用超級市場買回來的steak rub，效果也很好！把肉rub好後，塗上一層厚厚的軟牛油封着整條牛肉（減肥其間我會用橄欖油代替），醃兩小時，把焗爐preheat，調到攝氏250 度，把肉放入焗爐，時間方面，要看肉有多重，一磅肉，焗五分鐘，例如整塊肉是八磅，便要焗四十分鐘了。時間到了，把火熄掉，切記不要開蓋，不要碰它，甚至 不要看它！一個半小時之後，才把它拿出來。這方法的精髓在於高溫焗它讓肉表層香脆，熄火後焗爐本身慢慢降溫，溫度由高到低慢慢滲入肉的中心，便能做出粉紅 心效果，有血水又不至於太生，而要做到這效果，肉絕不能在焗之前太凍，所以焗之前放室溫六小時這很重要！

有美國好友試過我這道牛肉，說能贏我的人不多，杜太太亦在試過之後，很少去Lawry's了！所以今年她生日，我亦是做了這道菜為她慶祝呢！

可惜母親已戒吃牛多年，當日我年少無知責怪她不會做牛扒，今日我亦無法以此牛肉來補償。

享受客人讚賞聲

可能是表演慾太強的緣故，我很喜歡做菜，享受聽那客人把菜放進嘴巴後，因為太好吃而發出的呻吟聲！煮菜，絕對是一場表演，有次做燒牛肉，把牛肉端出飯廳 後，回廚房做肉汁，客人好心，說幫忙把牛肉切開，我馬上衝出飯廳阻止，正如同樣喜歡做菜的霆鋒所說：「我搞咗半日都係為咗呢一下，大佬你同我爭嚟威？冇嘢 呀話？」

我自小服從性極低，做甚麼也亂來一通，直至遇上烹飪。因為做菜講求步驟，不能行差踏錯，亦不能拗氣，而且過程需要有高度集中能力，這一切 都是我所欠缺的。所以在公餘的時候，我喜歡躲在廚房，好好修行，做做菜。

【口筆澤言】

撰文：杜汶澤

Home made Ice Cream - Maria Cordero

 

very easy n simple

Things we need

1) heavy cream / all purpose cream / whipping cream

2)condense milk 3 full spoon ( goes as your wish sweetness)

3)vanilla 1 tsp

U oso can add these

Chocolate/ sweet corn cream / Oreo ...

Whisk (1) all in big tub

Steam chicken essence 雞汁

【翠翠教DIY整雞汁】

❤️燉雞汁方法：

1.準備燉盅

2.放個蒸餸嘅隔，燉盎入面唔好擺水

3.用一隻雞，先將雞出水，然後砍件放上隔，好似蒸雞一樣

4.燉三個半鐘之後就會燉出雞汁，必須隔油

5.之後用同一雞件再用兩碗鮮奶燉一個鐘，可加入花膠，海參

❤️超級雞汁：

1. 用已燉好的雞汁，放入燉盅

2. 加入花膠，蟲草，海參，再燉1.5小時

3. 完成後就涼再放入雪櫃

4. 第二天會變成啫喱，可切成8至10份

5. 用保鮮紙逐份包住，放入冰箱，每天一份

Easy Braised Pork 紅燒肉

 肥媽Maria Cordero

YouTube Live – July 25, 2020 Recipe English Version

Easy Braised Pork

Ingredients:

Cinnamon stick - 1

Bay leaves

Star anise - 2

Shallots - 4 bulbs, sliced

Garlics - 2 bulbs, sliced

Pork belly - cut into chunks (wash with a bit of white vinegar to disinfect and for better color when cooked)

Rock sugar - 2 small pieces

Light soya sauce

Dark soya sauce - 2 tbsp

7up or Sprite or club soda - 1 large can (to tenderize the meat)

Red chili pepper - 1 large whole (to absorb the frozen meat odor)

Ground black pepper

White vinegar - 1 tbsp (to release the fat from the skin)

HK Chan Chi Mei 1973 wild mushroom powder - a sprinkle

(you can find this product in the link below)

https://chanchimei1973.shoplineapp.com/…/%E4%B8%80%E6%97%A8…

Methods:

1. In a cooking pot, add in cinnamon stick, bay leaves, star anises, shallot slices, garlic slices, pork belly chunks, rock sugar pieces, dark soya sauce, 7up, one whole red chili pepper, ground black pepper, white vinegar, and HK Chan Chi Mei 1973 wild mushroom powder

2. Cook on HIGH heat for 2 – 3 minutes then turn to LOW heat and cook for 45 minutes.

3. Optional to add boiled eggs.

(Please refer to below video for accuracy and clarification.)

https://youtu.be/ptV9403TaAM?t=340

肥媽：多謝教煮紅燒肉。用料冰糖二粒，蔥頭5粒，蒜頭2粒，八角2粒桂皮一份，香葉少許，黑胡椒少許.最重要生抽5湯匙，老抽2湯匙.更重要汽水2罐，白酣一湯匙，另加少許魚粉.同紅椒一隻。

Lemongrass pork on skewer

From Facebook, Oanh Nguyen, ATOVHC

For less than 2 pounds of pork butt I used :

sugar - 1.5tbsp
soy sauce - 1.5 tbsp
fish sauce - 1/2 tbsp
honey - 1 tbsp
condensed milk - 1 tbsp
garlic powder. - 1tbsp
black pepper - 1/2 tsp (optional)
oil - 1 tbsp - I use oil from fried garlic
special bbq spices : 1 tbsp.
paprika powder : 1/2 tbsp (optional for nicer colour)
mince garlic : 3-5 cloves
chopped lemongrass - i put at least 5 tbsp, so you could put as much as you want to taste

Mix all the ingredients together & adjust to taste then add meats in. make sure all the sauce are evenly with the meats. marinated for at least few hours - overnight

For fish sauce :

1 cup sugar + 2 cups hot water , mix it well until sugar dissolves then let it cool down. Add in 1 cup fish sauce + 100 ml lime juice + 5 clove mince garlic + 5 🌶🌶🌶🌶🌶 always add mince garlic & 🌶🌶 at last.

Steam bun 饅頭

1 packet active dry yeast (2 ¼ teaspoons)

1 ¾ cups all-purpose flour

2 tablespoons granulated sugar

½ teaspoon fine sea salt

2 tablespoons vegetable oil, plus more for bowl

Make the sponge: Combine the yeast, ¼ cup flour, 1 tablespoon sugar and 2 tablespoons lukewarm water in a small bowl. Stir to form a uniform paste. Cover with a clean kitchen towel and let rest in a warm place for 30 minutes. The mixture should be bubbly and puffed.

Combine the salt, remaining 1 ½ cups flour and 1 tablespoon sugar in a large bowl or the bowl of a stand mixer. Mix well, then add the oil, sponge and ½ cup lukewarm water. Mix by hand or with the dough hook on medium-low speed until the mixture forms a mass. If mixing by hand, turn out onto a work surface and continue kneading until elastic and smooth, about 10 minutes. If mixing by machine, scrape the bowl and dough hook and continue mixing on low speed, about 8 minutes.

Lightly oil a large bowl. Form the dough into a smooth ball and roll it in the bowl to oil all sides. Turn it seam side down, cover the bowl with the kitchen towel and let rise in a warm place until doubled in size, 1 to 1 ½ hours.

Cut 12 4-inch squares of parchment paper. Scrape the dough onto a work surface. (It’s not sticky, so you don’t need to flour the surface.) Gently fold two sides of the dough to meet in the center, then gently roll into an even 12-inch log. If there’s still a seam at the bottom, pinch it shut and roll the log so it’s seam side down. Using a bench scraper or sharp knife, cut the dough into 12 even pieces, pressing straight down into the log. Place each piece on a parchment square, rounded top up.

Arrange in two large bamboo steamer baskets (or three small ones) or other flat-bottomed steamers, spacing 2 inches apart. Cover with the bamboo basket lid or the kitchen towel and let rest for 30 minutes.

Fill a steamer base (a wok or skillet that holds the steamer basket without gaps around the edges) with an inch of water. You don’t want the water to touch the steamer basket. Bring the water to a boil over high heat, then reduce the heat to medium to maintain a steady simmer. If using a non-bamboo steamer, wrap the kitchen towel around the lid, then cover. Arrange the stacked baskets or steamer over the simmering water.

Steam until the buns are puffed and cooked through, about 15 minutes. Turn off the heat and let rest for 2 minutes to avoid burning yourself with steam, then uncover and serve hot.