roasted chicken, half, marinated in 糟鹵

 

followed Ricky's recipe:

- small half of a chicken (bigger half used in soup)

- 糟鹵 200 gm
- 紹興酒 50gm

- sugar 10gm

His recipe in using a 三黃雞:

- - 糟鹵 500 gm

- 紹興酒 100gm

- sugar 20gm

- marinated for 3 days (others comment somewhat salty when marinated over 48 hrs)

- 180 deg C, 13 min

- 220 deg C, another 5 min

Pasta in tomato sauce

Taste awesome; best one cooked in a long time !!

ingredients:

- pasta 60gm only

- tomato x 2

- anchoves some

- garlic

- basil (so happen I have it today)

steps:

- cook pasta in boiling water for 11 min

- heat the pan, in the garlic slices, fry for a little while

- in the chili flakes

- then some anchoves, let it fry for a little while

- in the chopped tomatoes, better skined

- season it right with salt and sugar

- let it slowly cooked, with lid on, till done

- stir in right amount of full cream (so happen I have it)

- taste it

- then in the pasta, stir well, lastly some basil leaves

- it is important kill off heat before putting in basil; otherwise, they turn black immediately

NOTES

- a touch of basil aroma into the pasta; awesome

- very very tasty 

- mom likes it

蝦汁意粉

 Ingredients:

- 蝦頭去頭部所有垃圾備用

Steps
- heat the pan, place all heads onto it, low heat, squeeze some olive oil into the pan

- aroma of the shrimps gradually come out

- keep frying the heads till all become red and ready

- splash some white wine into it

- into it some tomato paste to add colour into the dish

- then adding some hot water to cook through for ca. 25 min maximum

- take away all shrimp heads

- keep cooking and reduce the broth to about one bowl

- in another pot, cook the pasta till 3 min before it is done

- take them out immediately and put into the broth to keep cooking till al dente

- into it chopped parsley, and ready to serve

Notes 20/4/2022

- to my surprise, very tasty, a mouthful of shrimp taste

- awesome; learnt how to do it !!!

Leek and pancetta quiche

 

Adapted from Gordon Ramsay

INGREDIENTS

- 120gm all purpose flour (used 120gm as from previous experience; next time try 130gm to leave some room for the edges of the crust; 120gm is just sufficient)

- 80gm of butter (previous experience used 60gm i.e. 50% as to flour; increase amount of butter on purpose to feel the difference) - too much butter; use 50% again 7/5/2022 

- 100gm+ pancetta and (gumcharlie)

- 3 whole eggs about 140 gm (excludes keeping some for egg wash)

- used 30gm of 35% fat cream (testing only; no idea at all)

- parsley, chopped

- grated cheese

STEPS:

- mixed the flour with butter, adding pinch of salt, and ca. 20gm of water (just reference to previous experience in doing pastry where I use 1/2 an egg);

- rest the dough in the fridge for at least 30 min to set;

- take the dough out; roll it out onto the 8" tin mould;

- use a fork to pinch holes at the bottom of the crust;

- pre-heat oven; bake the crust at 200 deg (or 180 deg C) for 10 min;

- aroma comes out after 10 min; take out the crust, brush it all over with egg wash;

- put it back into oven, the other side round, at 200 deg (or 180 deg C) for another 10 min;

- prepare the filling - saute the pancetta on pan, low heat until oil comes out; and become crispy;

- add into it the chopped leek, saute until caramelized and done;

- put into a seive to squeeze out excess oil;

- into the egg mixture the full cream of 30gm (testing only); add touch of salt and pepper

- adding sauteed pancetta and leek;

- shred some cheese into it; taste it.

- lastly some chopped parsley, and put it away into oven, at 200 (or 180 deg C) for 15 to 20 min until done

NOTES:

- smell wonderful even after a long time out from the oven

- wonderful taste coming from the oil of the pancetta, that plays a key role in this quiche

- the crust - next time trying GOLD MEDAL

- the crust taste butttery with a hint of salt

- I feel it is a little dry perhaps for the reason I baked all the way at 200 deg C

- all in all very happy with it

Notes 7/5/2022

- use less butter; 50% to flour (i.e. 135gm gram / 68gm butter) perfect amt to fit the mould

- use 180 deg C to bake the crust; and the whole quiche all the way thru

- use 3 eggs + left over from the egg wash egg, i.e. 3.5 eggs (just perfect amount)

- use a little more cream this time (just perfect for the mould)

Notes 23/5/2022

- rolling out the crust straight from dough w/o refridgering - next time roll out thickness evenly

- use cream of 40gm + filling and everything comes to ca. 338gm

- had doubts abt baking time; originally baked for 20 min, but had doubt if it is well done, baked for additional 7 to 8 min resulting the end product is somewhat DRIED

- crust adding zero salt (i forget !) and salted buttered is used; less salt is used in the filling, resulting end product is a little under but ok

Notes 26/5/2022 - SALMON QUICHE

- roll out the crust straight from dough again - to improve - insufficient liquid hence breaking up at edges when rolling out - ca 25gm egg + water is abt right

- forget to apply one layer of egg wash in the middle of baking of crust - some leaking out at the base when done

- half bake the salmon for ca. 10 min, before breaking them into pce when building the quiche

- use one lemon zest (smell wonderful !) but not enough; try two next time at least

- end product - wonderfully tasted - can taste the wonderful fragrance of thyme, fatness of the salmon, salt and pepper just right, buttery of the crust (use the expensive butter from Citysuper) - all in all excellent

- baked at 200 deg C, for 20 min, just right.

Notes 28/5/2022 - SALMON QUICHE 2 x 60 dia

- do NOT do small size again; can hold only a small amt of filling

- crust - DO IT TOO THICK; ONE EVEN BREAK A CORNER AND LEEKING FILLINGS

- taragon - little aroma; thyme - a lot more aromatic

- FRENCH TOMATOS - excellent taste when baked

- one tart crust is not even baked !!!!

- DO NOT DO SMALL TART AGAIN

Notes 31/3/2025 - salmon quiche 

- 130gm cake flour (left from some time ago; hence dry) + 50% of butter i.e. 65gm of butter + ca. 30gm of water to make a short crust

- just about the size of the ring (next time try rolling out exactly the size of the ring for even thickness overall

- blind bake 180 deg C for 10 min; take it out, brush egg wash, and bake for another 10 min, 180 deg - smelling beautifully

- prepare one leek, sliced into dices, sauteed in pan till camerized, then adding bits of NZ king salmon (marinated w/ salt and black pepper beforehand)

- when crust is ready, take it out

- beat 3 whole eggs + 30gm of cream, adding the fillings, seasoned to taste

- pour into the crust - amount is JUST RIGHT

- put it back into the oven, bake for another 20 min till bubbling, at 180 deg C

- smell wonderful taste of salmon and butter

- let it cool down before serving

- taste - crust not as fluffy as lemon tart crust made many times before (perhaps egg was used instead of water ?? or cake flour is too old i.e. dry and resulted in somewhat tough

- NZ salmon fattiness taste wonderful

- too eggy; not silky and smooth in texture (perhaps overcooked?? or add in cheese would make a difference ??

- afterall, taste wonderful. 

- add lemon zests next time

tapa - spanish style garlic shrimp

 

Ingredients:

- one box 500gm of frozen Malaysia white shrimp (on sale; hence buy this) at $75; used half i.e. 250gm
- when still at frozen stage, cut off the heads and put away in fridge for later use

- place frozen shrimp in running water till it become defrosted; drained; and dried it with kitchen towel

- add some salt to marinate them, and put away in fridge for hours till tight (the 2nd time I put away marinated shrimps overnite in fridge; did not at all affect the quality when cooked the next day).

Prep:

- sliced garlic, not too thick nor thin, right thickness

- extra virgin olive oil

- fakes of dried pepper

- parsley, chopped

Cooking:

- slow heat, in the olive oil, in the garlic slices, slowing fry

- in the red pepper flakes

- in the shrimp frying for ca. 30 sec (or till done)

- and in some parsley, and it is done

NOTES 18/4/2022

- no experience; hence undercooked the shrimps !  sweetness not fully come out; and most of all, I po the next morning

- garlic; red pepper flakes; parsley - just the right taste coming out

- do a salad with apple / orange / and cooked shrimps - complimenting each other - sweetness + savoury.

NOTES 20/4/2022

- put away marinated shrimps overnite before cooking; to my surprise, quality not being affected at all.

- shrimps well cooked (or slightly over cooked !) sweetness of shrimps come out; taste wonderful.

Sou Vide lamb rack 慢煮羊架

 

from Ricky Cheung

Ingredients:

- olive oil 100gm

- thyme, some

- garlic, sliced, some

- lamb rack, ca. 450gm, one pce

- mustard seed paste 30gm

- parsley, chopped

- lemon zest, one

How:

- heat the olive oil in a pan, slightly hot, in the garlic slices + thyme, slow heat, cook for a minute, set aside to cool down

- heat the pan with oil, high, sear the lamb rack outside to golden brown, about 2 minutes. do not overcook !  take out the rack, and let it cool for 2 to 3 minutes

- put the lamb rack into a GLAD bag, pour into it the olive oil with thyme and sliced garlic

- dip the bag into water, by way of high water pressure in squeezing out all air inside, and seal the bag

- prepare for Sou Vide - 60 deg / 45 min - RARE.  or, 65 deg / 45 min - MEDIUM RARE

- after 45 min, take out the lamb rack from the bag, wipe dry the meat with kitchen towel

- heat the pan with oil, high, quickly seal the skin / outside of the lamb rack, in ONE MINUTE

- separately, mixed the mustard seed with chopped parsley and lemon zest

- ready to plate.

NOTES:

- tried 16/4/2022 after hiking; very hungry

- exceeded my expectation; just cooked to the perfection; pinky tender 

- forget the step in searing the outside skin of the lamb rack before deeping it into the bag

- it can be improved by searing; must sear the fat around to brownish

- it is just PERFECT TIMING - 65 deg C / 45 min. BRAVO !!

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。