Monday, May 23, 2016

Sous Vide Vegetables 低溫疏菜

Sous Vide Vegetables 低溫疏菜
我們通常使用低溫煮食來 烹調肉類,至於蔬菜類,則甚少。因為低溫不是未能把綠色蔬菜中的葉綠素煮熟,就是overcook,令蔬菜變黃的。不過 root vegetables 根莖蔬菜則例外。Root vegetables 有薯仔、粟米、甘筍等等。
低溫烹調root vegetables 其中一個好例子可說是牛油粟米,因為如果把粟米用一般做法煮熟後,再加牛油,要用很多牛油。但用低溫浸,則可用很少,但又可以把牛油的味道深入整個粟米。 而不說不知,低溫烹調 root vegetables 所用的溫度很多時會比烹調肉類為高,因為溫度太低的話,蔬菜當中的澱粉質可能並沒有被煮透。
低溫牛油粟米做法很容易:
先把新鮮粟米洗淨, 然後放入真空袋,再加入少量的牛油在袋中,封好。然後用85°C 煮一個鐘後,便可剪袋即食,你又可以用火槍燒一燒面, 令粟米有少少BBQ的炭燒效果。
如果要放在沙律上,則要先把煮好的粟米冷藏, 然後才切,因為剛剛煮好的粟米很容易切散的!
Vegatables are not usually talked about much in sous vide. The reason is they need to be cooked at high temperatures as the otherwise they turn awefully yellow and also at low temperatures the green from the chlorophyll doesnt' cook well.
All except for root vegetables. They are great for absorbing different flavours they really benefit from sous vide. The sous vide butter corn is a perfect example and something I love. Using traditional methods, you need a lot of butter and the butter only stays on the surface. With sous vide, you only need a little butter and the butter permeates into the whole corn!
Recipe
Clean corn and cut into small pieces. Put into a vacuum bag and put some butter into the bag. Seal and cook at 85C for one hour. Open bag and serve or you may wish to char slightly with a torch







Sunday, January 17, 2016

新鮮羅漢果 你試過未? Fresh Lohan Frui



一到秋天,若果你留心,街市有不少特別的蔬菜或生果供應。今天我就看到新鲜羅漢果!急不及待買了兩個來煲羅漢果茶。 乾的羅漢果隨處買到,但是新鲜的就只在10至11月才會出現。
怎樣泡製羅漢果茶? 方法十分之簡單,跟乾的做法一樣。 首先用清水洗浄羅漢果, 再用刀切開果實, 連肉放入滾水煲20分鐘即可飲用! 因為羅漢果十分甜,所以兩個已經可以炮製一大樽羅漢果茶!而用新鮮羅漢果所製作出來的味道清甜、天然,跟乾的截然不同!小朋友一定很喜歡!
Lohan fruit is in season now! Autumn is a great season at the wet market. You can find lots of interesting fruits and vegetables, the Lohan fruit being one. It's available all year around, but it's the dried type and not the fresh ones. The fresh ones are only available for about 2 months and so when I saw this at the market, I got two of these and to make fresh Lohan tea.
How do you make it? It's just like making the dried type. Wash the fruit and then break it open. Put the whole fruit with the seeds into a pot of boiling water and boil for 20 minutes. It's a relatively sweet fruit, so 2 fruits can make a big jar for the whole family. It's taste is entirely different than the dried type, refreshing and sweet.... something kids will love for sure!





Saturday, January 16, 2016

魔法 Lunch Note

一到九月, 很多媽咪都會很忙碌地安排子女在學校的午餐,希望小朋友在學校都能吃得健康有營。
我們會放很多心思在食物、保暖盒上,又擔心種種不同的問題, 例如分量夠不夠,食物會不會很快冷卻……
而我,除了飯盒,每天都會給Leeanne一個lunch note。我什麽都為會寫:功課、天氣、playdate …… 想到什麼就寫什麼。所以,每天Leeanne一打開食物盒時,不一定最想看看今天吃什麼,而是先讀媽咪給她的lunch note! 這樣在午餐加添一些色彩,可能把平日沉悶的午飯程序變成小孩子在學校最渴望的時刻!

We often focus on the quality of the lunch for our kids and try to make it as nutritious as possible when we pack our little ones their lunches. Kids usually don't care what their lunch is, only wishing their lunches consisted of fries, chips and candy. Each day, after lunch is made and packed, I include a short note to Leeanne. It may be about today's lunch, the weather or silly things. It may be short or long, but reading is the first thing she does before digging into her lunch and something she enjoys and considers as part of her lunch. So instead of just focussing on the lunch itself, maybe a lunch note can turn lunch into one of the most looked forward meal of the day!




Thursday, January 14, 2016

Sunny side eggs

太陽蛋是Simon每天的早餐,而做法十分容易,只要有一隻易潔鑊便可以煎到一隻既美味及好看的太陽蛋。
但我其實一向不大喜歡太陽蛋,因為蛋黃周邊的蛋白很多時是生的。那麼怎能使蛋白熟,而又保持到太陽蛋半生熟的狀態呢?辦法很簡單,只需要於蛋上鑊後, 灑幾滴水在蛋上, 再蓋上蓋大約一分鐘,周邊的蛋白就會熟了!
Sunny side up eggs are really easy to make. All you need is a teflon pan. But I'm not a big fan of sunny side up eggs as I don't like the raw egg white around the yolk.
So how can you cook the white around the yolk? Very easy- after you pour the egg into the pan, just splash a few drops of water onto the egg and use a lid to cover pan for a minute or two. The steam from the water will cook the whites around the egg yolks!







Friday, August 14, 2015

低溫 牛扒

今天剛看小廚神,有一位小朋友的自選菜是 煎一塊medium牛扒配 番茄 薯仔。小朋友很用心 烹調這道菜但牛扒都是比较生一點。
話說容易,但 其實是十分challenging,是 需要很多經驗,才可做得到。

如果我们用低温煮食, 就 容易得多.  要做到一塊medium牛扒, 是指牛 牛扒的内溫要達到56C。
所以我們只需把牛扒放在56度的水溫 ,慢煮三十分鐘就可以。時間一到只需要用一個非常熱的煎鍋 把牛扒煎香就可以上碟。

既然這麼容易便可以烹調一瑰 十全十美的牛扒,我们可以用多一些 時間,心思放在配菜上, 領
一塊普普通通的牛扒更加精彩!


Wednesday, June 10, 2015

Going to the wet market

The great thing about going to the wet market is that you find great interesting foods which you can't find in supermarkets. Chinese love abalone and we have them all the time, whether at a banquet or family dinner.
I see big ones all the time, but it's the first time I saw these really baby ones. About the size of a Chinese spoon. I just blanched them and cut a chilli up with some soy sauce... surprisingly tender although I overcooked them...
They were do good I had to grab a glass of Prosecco... next time I see them, definitely going to let my customers try them

Tuesday, March 31, 2015

Green Bean Vermicelli Salad

Green Bean Vermicelli salad
Green Bean Vermicelli is a very common ingredient in Chinese cooking. It's usually served hot with vegetables, meat or seafood. Lately, we've been using this at the restaurant as a salad. So what's the recipe?
There's no need to soak it in water. Just cook it in some boiling water until it's soft. While it's still hot, put your salad dressing in. It can be soy sauce, a vinaigrette, anything you like. We use a yuzu dressing. Then add some oil onto the vermicelli. Let it sit for a few minutes. Never mind about the heat, It won't make the noodles soggy. The heat helps the sauce gets absorbed into the noodles. Now you can toss the noodles. If it gets too sticky, add some more oil. Give it a taste and add your favourite toppings to the salad!
Enjoy!