Chicken tikka masala

 

Chicken

- prepare chicken leg pieces, six, seasoned with salt

- then mix them with tikka / masala powder / some yogurt / garlic ginger paste in a plastic bag and put away in fridge overnite.

Veggie

- red onion, chopped into dices

- tomatoes, three, chopped into chucks

- whole corriander, some

Spices and herbs

dry stuff - cinnamon / cardamon / corriander seeds / bay leaves / green chili - put aside

powder stuff - masala / turmeric / giner garlic paste / cumin

Cooking

- bake chicken pieces in 180 deg oven and baked for 25 minutes when meat is just tender and juicy

- hot a pan with oil, put all dry stuff, except bay leaves/chili - to let favours bloom; seive all spices into a cotton filter bag

- cook onion in spice-flavoured oil, till caramelized

- hot another pot with oil, put into it all powder spices till aroma come out, put into it ginger garlic paste till aroma released, pour in all tomatoes chucks, spices in the cotton bag, fresh corriandar, and add some hot water to cook for a while till all favours comes out

- add in yogurt, salt and honey to balance favour

- use a blender to blend the tomato mixture before put into it the chicken chunks

雞 - 浸雞; 慢煮

 1.  慢煮

-  76 度2小時, 稍稍 under

- 下次試 2小時15應該更合

2.  蒸半邊

- 25分鐘. over. 多雞汁已出.  

- 用138日雞. 平常用119日.

3.  浸

- 今日浸119日雞

- 8/90度浸了30分鐘

- 一半煮湯, 一半做咸雞, 未知 ok 不

4. 浸

- 今日浸北峰山一隻

- 穿熱水3次後水滾浸25分鐘

- 一半煮湯, 一半做咸雞, 未知 ok 不

臘味芋頭糕 蘿蔔糕

芋頭 - 320gm

粘米粉 - 100gm

澄面 - 10gm

蘿蔔 - 1400gm

粘米粉- 1/7 - 200gm

澄面- 1/4 of above - 50gm

馬蹄粉 1/4 of above - 13gm

try this receipt next.

Banana cake loaf mould:

芋頭糕.... 芋頭 600gm

蘿蔔糕.... 蘿蔔 900gm

2023-01-06

芋頭 - 280gm

粘米粉 - 80gm

馬蹄粉 - 20gm

2023-01-04

蘿蔔 - 1800gm

粘米粉- 300gm

栗粉 - 100gm

澄面- 50gm

馬蹄粉 - 50gm

NOTES:  too cakey.  500gm of mixed flour to 1800 gm of raddish, too cakey.  take away 粟粉 next try.  But taste it after 2/3 days, it is just perfect, full of raddish favour, especially good when pan fried, and very easy to cut.  Perhaps next time may trip cut down 粟粉 / 粘米粉份量.  

Made another lot after this, with shrimp powder, which tastes far more tasteful with sweetness.  This lot made with much less flour mix, tends to be way more soft.  As far as texture is concerned, more flour mix is easy to pan-fried.  As far as taste is concerned, the 2nd lot is better.

2023-01-08

芋頭 - 435gm

粘米粉 -125gm

馬蹄粉 - 20gm

粉是芋頭重量的1/3

NOTES:  今次水比較多少少. 蒸1小時還覺有粉槳, 唔理了, kill the heat. 翌日煎來吃, 軟度剛好. 好味.

Made another lot after this one, use less water, stoney-like.  Taste good.  However, I prefer the softer one, with a bit more water.

2023-01-21

粘米粉 - 215gm

澄面 - 53gm

馬蹄 - 14gm

粟粉 - 80gm

------------------------

362gm flour mix = 1,500gm raddish

use less water, very firm before steaming.  made two (one long and one square).  both are very firm when done.  

Note:  excellent taste and texture of all puddings I made.  This ratio of flour mixture just right.  The shrimp powder is the highlight of the pudding.  

2024-01-06 - do it again, after one whole year.  use before portion :

1200+ gm 蘿蔔

180 gm 粘米粉 (7%)

45 gm 澄面 (25%)

12 gm 馬蹄粉 (25%)

____________________

237gm 粉

use about 300m water to mix the powder; and raddish is cooked with the minimum water, resulting the powder is not 100% thoroughly mixed.  Adding sufficient water to the powder is key to an extent that the mixture can fully integrated into the raddish mixture.

i use the banana cake mould where I had a note of 900gm of raddish for such.  this time I am using 300gm+ more and it results in the mould is filled to the top.  I have not yet tasted.  Will write a note to follow.  

Note:  this winter's puddings are not as good as previous years, for some reasons, I do not know.  This batch lacks the dried scallops, hence taste blend.  Missing the good taste I used to have in all puddings I made in previous years.

2024-01-31

380gm 芋頭, 切粒, 蒸10分鐘

準備臘味 / dried scallops / 蝦米

100gm 粘米粉)

20gm 馬蹄粉  )  a total of 120gm abt 1/3 of the weight of 芋頭

最加下鹽和糖

星洲炒米

 星洲炒米

星洲炒米

 

材料：

米粉　一碟

蝦仁仔、叉燒絲、銀牙、青椒絲、韭黃　各一兩 

紅椒絲、薑絲　各少許

雞旦　一隻 

咖哩粉　兩茶匙 

 

做法： 

蝦仁仔先灼熟備用，燒紅鑊落油兩湯匙，油熱落紅椒絲、薑絲、蝦仁仔、叉燒絲、銀牙、青椒絲快炒，有香氣後落咖哩同炒，加四分三茶匙鹽、半茶匙糖、一茶匙美極鮮露，再落米粉炒至均勻，最後落韭黃快炒下即可。 

 

祕訣：

材料好像很多，但每一種都有它的作用，少一種就少一個特色，自己衡量吧。米粉用粗的會比較好炒，但不要灼太熟，不是的話，炒出來就會黏在一起；如果是用幼細的米粉，米粉浸軟滴軟水份，不用先煮過，直接可以炒。咖哩可以用粉或醬，分量的多少也是隨各人喜歡。韭黃切記不要炒太久，炒太久就會有一股臭味。

韭黃銀芽肉絲炒麵

 韭黃銀芽肉絲炒麵

韭黃銀芽肉絲炒麵 

 

材料： 

麵餅　一個（約夠煮一碟炒麵）

肉絲　二兩半

銀芽　一兩 

韭黃　一兩 

生粉水（打芡用） 

 

做法： 

肉絲先醃好，銀芽、韭黃也分別洗乾淨，韭黃切成小段。煮一鑊滾水把麵燙熟，不要太熟太爛，之後撈起吹乾水份。把水倒掉，洗乾淨鑊，燒熱鑊落三湯匙，先落麵把兩面煎至金黃色，鏟起滴乾油份，落在碟子上，用剪刀把麵略為剪斷，再用雙手把麵從四邊堆向中間，像一小山丘樣子。把肉絲下鑊子炒熟，加入銀芽略炒，注入清湯一碗，用少許蚝油、鹽、胡椒粉、麻油調味，酒上韭黃，馬上用生粉水打芡，最後淋在煎好的麵上即成。 

 

心得： 

麵餅就是跟豉油皇炒麵一樣的那種。肉絲要用少許食粉、鹽和生粉醃過，份量是每斤錢半食粉、二錢鹽和三錢生粉，醃時加入適量清水，最後加入少許生油，有助炒時容易散開。如果不想醃或其它，做出來的肉絲就不會爽滑的，這個自己決定。銀芽就是綠豆芽去頭去根，做菜比較漂亮。多說一個小技巧，打芡用的生粉，如果煮的食物，在鍋中已經是沒有水份，打芡時為了均勻，就要加多一點水，芡粉要稀一點，芡才會均勻。相反，如果是做羹湯，或像煮一些本身已經有湯汁的菜式，就像這個炒麵一樣，在打芡時，就要盡量少水份，這樣打的芡才會準確，自己多才嘗試吧。

韭黃銀芽肉絲炒麵 

 

材料： 

麵餅　一個（約夠煮一碟炒麵）

肉絲　二兩半

銀芽　一兩 

韭黃　一兩 

生粉水（打芡用） 

 

做法： 

肉絲先醃好，銀芽、韭黃也分別洗乾淨，韭黃切成小段。煮一鑊滾水把麵燙熟，不要太熟太爛，之後撈起吹乾水份。把水倒掉，洗乾淨鑊，燒熱鑊落三湯匙，先落麵把兩面煎至金黃色，鏟起滴乾油份，落在碟子上，用剪刀把麵略為剪斷，再用雙手把麵從四邊堆向中間，像一小山丘樣子。把肉絲下鑊子炒熟，加入銀芽略炒，注入清湯一碗，用少許蚝油、鹽、胡椒粉、麻油調味，酒上韭黃，馬上用生粉水打芡，最後淋在煎好的麵上即成。 

 

心得： 

麵餅就是跟豉油皇炒麵一樣的那種。肉絲要用少許食粉、鹽和生粉醃過，份量是每斤錢半食粉、二錢鹽和三錢生粉，醃時加入適量清水，最後加入少許生油，有助炒時容易散開。如果不想醃或其它，做出來的肉絲就不會爽滑的，這個自己決定。銀芽就是綠豆芽去頭去根，做菜比較漂亮。多說一個小技巧，打芡用的生粉，如果煮的食物，在鍋中已經是沒有水份，打芡時為了均勻，就要加多一點水，芡粉要稀一點，芡才會均勻。相反，如果是做羹湯，或像煮一些本身已經有湯汁的菜式，就像這個炒麵一樣，在打芡時，就要盡量少水份，這樣打的芡才會準確，自己多才嘗試吧。

蠔仔肉碎粥

 蠔仔肉碎粥

蠔仔肉碎粥 

 

材料：

白飯　　　　二碗

蚝仔　　　　四兩

瘦肉碎　　　二兩

冬菇　　　　兩朵

冬菜　　　　少許

大地魚　　　適量

中芹　　　　少許

蔥花　　　　少許

芫荽　　　　少許

 

做法：

蚝仔加入一大把生粉，用手輕輕拌勻，再用水輕輕沖洗乾淨備用；大地魚買回來先剪去周邊的鯺和尾，之後撕去皮和骨，剪成小方塊，慢火炸香撈起放涼備用；冬菇蒸淋，切粒粒備用；瘦肉切碎用豉油生粉醃一醃，撈少少油；冬菜洗乾備用；蔥、中芹、芫荽切碎﹔蔥、中芹、芫荽放在大湯碗中；先將蚝仔同瘦肉拖水，鑊注入上湯，加入蚝仔、肉碎、冬菜、冬菇粒，煮至大滾離火，加入白飯輕輕弄散，倒入大湯匙中，加入炸香大地魚即成，食時拌魚露上。

 

心得：

這個蠔仔肉碎粥不難做，只要材料夠，一定好吃，注意飯如果係冷飯，就要放湯中略煮，新鮮飯就免了，千奇唔好一早落飯，不然就變成粥了，大地魚有炸不夠身就香就會韌，炸過火就會有焦味，炸到剛剛好才會又香又脆；蚝仔要洗淨黑黑的烏物及蚝瞉就可以；不加蠔仔，就變成方魚肉碎粥；加鮑魚變成鮑魚肉碎粥；祝大家早日得食。

上湯焗龍蝦

 上湯焗龍蝦

材料：

龍蝦　　　兩斤

薑　　　　數片

蔥　　　　數條

上湯　　　半碗

 

做法：

龍蝦斬件洗乾淨，蔥切長段，燒熱一鑊油，龍蝦洒上生粉，滾油走油至八成熟撈起，油倒起，薑蔥落鑊爆香灒酒，加入上湯，龍蝦回鑊，少許糖鹽胡椒粉調味，上蓋大火焗乾身，埋薄生粉水帶少少麻油即可。

 

心得：

N年前講過點煮，但好像沒有留把文章留底，但其實會做就好簡單，不會就有好多的小疑問；

１）龍蝦要放尿？

不用，魚擋一刀斬開兩邊，蝦蝦亦沒有尿，那是龍蝦血，劏好會變成啫喱，當原隻烚熟前就要放血，不放烚熟後會變用旦白樣，黏在肉上就不好看了，所以要放血

２）炸太老會不會有問題？

我曾經見過兩派做法，多生粉走油炸比較香，煮出來比較黃，又一比較少粉，走油至剛熟，肉衰雪白，我想這會比較鮮嫩，所以我建議這個做法，但走油時間長了，沒關係吧，都能吃的，但凡蝦蟹走油油不夠滾就小心了，肉質會霉爛。

３）又薑又蔥，不就薑蔥龍蝦？

是，酒樓在上碟時已經夾走了薑蔥，所以你看不見薑蔥，不是，因為不是用很多薑蔥，少量薑蔥帶出香味而已。

４）還有加強嗎？

上湯加強味道，煮出更香濃美味，買回的清雞湯，加入幾片真的金華火腿蒸大半小時，得出有火腿香味的酒樓上湯，可能比你去酒樓吃到的更出色。

溫公粗齋煲

 溫公粗齋煲

溫公粗齋煲

 

材料：

冬菇、草菇、磨菇　各一兩

金針、木耳、雪耳、冬筍、馬碲肉　各一兩

西蘭花、茄子　各二兩

粉絲　一小榨

蒜蓉　一茶匙

薑　數片

南乳　一塊（約一吋平方)

做法：

冬菇、金針、木耳、雪耳先用清水浸透、除淨沙泥，草菇、磨菇預先焯熟、冬筍原條煲熟後剝瞉切粗片，馬碲肉橫切一開二，西蘭花切成細朵，茄子切粗塊，其它要切的材料都切成粗塊，粉絲浸軟。茄子用滾油炸至金黃，其它材料分別用滾水焯熟。燒熱鑊落生油兩湯匙，蒜蓉、薑片落鑊爆香，再落南乳落鑊爆炒至香味出，除粉絲外，所要材料落鑊略炒，放兩碗水、糖鹽各半茶匙、麻油胡椒粉各少許，最後落粉絲，炆至水份剩餘少許，（另燒熱一沙煲）用少許生粉水打薄芡，就可以鏟落已燒熱的沙煲，即可上桌。

心得：

這個菜的材料都頗多，但如果這個沒有，那個沒有，煮出來就會差很多了。冬菇可以用較薄的，不須要用花菇。沒有冬筍可以用普通竹筍，如果再沒有，也可以用罐頭代替。馬碲肉也就是馬碲去皮。這個雖然是素菜，但很惹味，很下飯。

廚神秘製XO醬

 廚神秘製XO醬

新年又到，自制真材實料嘅XO醬，比你在市面買到最好的還要好，真正係唔有最好，只有更好。

 

廚神秘製XO醬

 

材料：

指天椒　三兩

江瑤柱（干貝）　半斤

蒜茸　三兩

乾蔥茸　三兩

蝦米　二兩

金華火腿　一兩

槽白咸魚　一兩

蝦子　半兩

黑胡椒粉（粗）　半湯匙

 

做法：

指天椒先去梗，洗淨吹乾，在乾鑊中慢火炒熱，用手試辣椒身熱後，就可以鏟起，放在陽光下曬兩三小時再自然蔭乾，直至辣椒身收縮、乾水。瑤柱清洗後，浸數小時，再蒸三小 時使其軟化， 取出放涼後，湯汁倒起，瑤柱用手撕碎備用。蝦米浸水三小時，倒乾水份，用刀剁成茸。去金華火腿切細粒，約 2mm 立方小粒。咸魚也切細粒，約 3mm立方小粒。燒熱鑊落四碗生油，先落蒜茸、乾蔥蒜茸，再落蝦米，見蒸氣漸少，就可以落指天椒、金華火腿粒、咸魚粒續爆，最後見到指天椒開始轉為半透明，就可以落瑤柱、蝦子、黑椒粉，此時可以轉慢火，蒸氣略細就可以關火，待冷卻就可以裝入有蓋矮瓶，放冰箱保存。

 

心得：

其實XO醬分兩種做法，一種是用機器打碎所有材料，再炸至乾透，適合大量生產，當中用什麼材料，也不知到，食客很容易被騙。另一種是我今天教大家的，材料切得比較粗，也不要炸太乾，用筷子也可以夾來吃，是高級中菜餐廳才會用的做法，若是瑤柱炸太乾了，又乾又硬，這樣的XO醬就降級了。

 

使指天椒乾水，也可以用焗爐，用最火焗，焗至椒身收縮平扁，有什麼用？這樣做，在炸的時候才不會爆，用乾指天椒又不美觀，吃時口感亦比較硬。蒜茸、乾蔥茸可以用清水略為沖洗，再用乾淨毛巾包乾，這樣做才不會那麼容易黏鑊底。瑤柱也不用炸太乾，太乾會很硬，身有點軟會好比較好吃。

做好的XO醬，食用的用小瓶裝載放冰箱，其它的最好冷藏，因為這個做法的瑤柱比較鮮嫩可口，水份亦比較多，雖然在油中浸泡儲存在冰箱，太長時間亦會變味和發霉，注意。

大家可以用這個XO醬炒菜，也可以在吃飯時，弄一小碟來佐飯，多點動腦子，你也可以做大廚。

Mulled wine from Jamie Oliver

ingredients:

- one lime
- one lemon

- 200g castor sugar

- 6 whole cloves

- 1 cinnamon stick

- 3 bay leaves

- 1 whole nutmeg for grating

- 1 vanilla pod

- 2 bottle of italian red wine

- 2 star anise

method:

- peel large sections of peel from the clementines, lemon and line using a speed-peeler

- put the sugar in a large saucepan over a medium heat, add the pieces of peel and squeeze in the clementine juice

- add the cloves, cinnamon stick, bay leaves and about 10 to 12 gratings of nutmeg.  Halve the vanilla pod lengthways and add to the pan, then stir in just enough red wind to cover the sugar

- let this simmer until the sugar has completely dissolved into the red wine, then bring to the boil.  Keep on a rolling boil for about four to five minutes or until u hv got a beautiful thick syrup

- the reason I am doing this first is to create a wonderful flavour base by really getting the sugar and spices to infuse and blend well with the wine.  Jamie explained

- it is important to make a syrup base first beco it needs to be quite hot, and if u do this with both bottles of wine in there u will burn off the alcohol

- when your syrup is ready, turn the heat down to low and add your star anise and the rest of the wine.  Gently heat the wine and after around five minutes, when it is warm and delicious, ladle it into heatproof glasses and serve

 

He explained, when it comes to mulled wine, i have a simple rule: always make more than u think will u will.  Whenever i go to a party it always seems to run out.  If u are worried about wasting any leftovers, don't be.  You can pour it into ice cube travs and it will keep for months if u freeze it.  Then, whenever anyone says, "oh, I feel like desert" you can just pop some cubes out and make this lovely little sorbet for a totally unexpected treat."

- 2 ice cube trays frozen mulled wine

- 2 tablespoons natural yoghurt or creme fraiche

Mulled wine - from Jamie Oliver

 

Ingredients

Two clementines:  One lemon; One lime

200 g caster sugar

Six whole cloves

One cinnamon stick

Three fresh bay leaves

One whole nutmeg, for grating

One vanilla pod

Two bottles of Chianti or other Italian red wine

Two star anise

Method

Peel large sections of peel from the clementines, lemon and lime using a speed-peeler.

Put the sugar in a large saucepan over a medium heat, add the pieces of peel and squeeze in the clementine juice.

Add the cloves, cinnamon stick, bay leaves and about 10 to 12 gratings of nutmeg. Halve the vanilla pod lengthways and add to the pan, then stir in just enough red wine to cover the sugar.

Let this simmer until the sugar has completely dissolved into the red wine, then bring to the boil. Keep on a rolling boil for about four to five minutes, or until you’ve got a beautiful thick syrup.

"The reason I’m doing this first is to create a wonderful flavour base by really getting the sugar and spices to infuse and blend well with the wine," Jamie explained.

It’s important to make a syrup base first because it needs to be quite hot, and if you do this with both bottles of wine in there you’ll burn off the alcohol.

When your syrup is ready, turn the heat down to low and add your star anise and the rest of the wine. Gently heat the wine and after around five minutes, when it’s warm and delicious, ladle it into heatproof glasses and serve.

Jamie also shared an easy and delicious mulled wine sorbet recipe. He explained it is "a great way to put leftover booze to good use".

“Light, refreshing and really unusual, this festive sorbet is a great idea for Christmas lunch,” he said.

Ingredients

Two ice cube trays frozen mulled wine

Two tablespoons natural yoghurt or crème fraîche

Method

He explained: "When it comes to mulled wine, I have a simple rule: always make more than you think you’ll need. Whenever I go to a party it always seems to run out. If you’re worried about wasting any leftovers, don’t be. You can pour it into ice cube trays and it will keep for months if you freeze it. Then, whenever anyone says, 'Oh I feel like dessert’ you can just pop some cubes out and make this lovely little sorbet for a totally unexpected treat."

Lemon tart

After more than a decade, I do a lemon tart again for a friends' gathering, and learn once again how to bake one.

Ingredients:

for a 7.5mm dia mould:

crust:

- 120gm cake flour

- 24gm sugar

- 60gm butter cut into small cubes

- a pinch of salt

- half an egg yolk

- original receipt one who egg yolk + one tspoon of water (which I find too moist)

the filling:

- 200 gm of cream

- 250 gm of sugar

- 3 lemon juice + 3 lemon zest

Note:

- reduced by 30gm which I found the filling to be on the sour side

- lemon I bought lacks the aroma of lemon; lemon zest zero aroma !!!

- lacks the character of lemon somehow

- pay attention to the kind of lemon bought; very important

- sieve once or twice the lemon cream and take away the foam, so that the filling is smooth when baked

- do a 3rd one 20/6/2021 of 7.5mm dia, let see how it comes out.

baking of crust:

- 180 deg C, baked for 8 min

- take it out, brush a layer of egg wash to ensure the crust stays crunchy when filled/baked

- put it into oven again, bake for another 8 min at 160 deg C

baking of tart

- filled the tart with the lemon cream

- baking at 160 deg C for 40 to 45 min until content becomes golden and set

粽子

 材料:

開邊綠豆1斤

紅豆半斤

糯米三斤+二斤

梅頭+肥肉1斤左右

咸蛋用了很多2.5元一隻, 靓

竹葉26蚊一斤買了3扎

咸水草2扎

預備功夫:

米先浸3小時

綠豆早一晚浸水, 放雪柜

紅豆處理要查一查

梅頭切好, 先醃一夜; 肥肉切好, 先醃入味

竹葉浸冷開水燒開至滾, 待涼; 取出, 洗乾淨, 用毛巾抹乾

草用水浸1小時就取出, 不然過時會斷裂

注意:

-  沒有肥肉的, 不好吃, 大塊的更好

-  要有足夠的熱力煲才能煮熔肥肉有好效果. 用 thermal 煲還是差少少

-  紅豆不知怎處理, 未能煲到溶化

-  米洗好用了3%的鹽去醃, 後加生油

-  開始做的幾 batch 還是較好; 最後的包的技巧好了, 但沒肥肉, 口感差好了.

-  送出比 jen, olivia, tina, ivy 各4隻; esther 2 隻.