10/27/14

Bake Avocado with Egg


Ingredients:

1 whole avocado

2 small eggs

Pinch salt and pepper

 

Steps:

1.     Preheat oven to 425 degree F.

2.     Cut avocado in half, take out the seed. 

3.     Widen the space to fit the egg.

4.     Crack an egg in each half avocado.

5.     Add a pinch of salt and pepper on top.

6.     Roll up the foil into rings. 

7.     Put the avocado on top of the foil rings to prevent it from rolling.

8.     Bake for 15-20 minutes.

Tips:

1.     Pick recently ripe avocado.   If used unripe avocado, it will taste bitter after baking.  If used overly-ripe avocado, it will crack and collapse.

2.     If use large eggs it will over flow the avocado.  Best to use small eggs.

3.     You can add bacon and cheese.  Cut up the bacon into small pieces and fried in a separate pan.  Add the bacon and shredded cheese on top after you finished baking.  Do not bake with the bacon on the avocado; it will make the avocado very greasy. 

4.     For a healthier alternative, use egg white only.

10/22/14

唐心雞蛋


材料:
雞蛋6 (室溫)

作法:
1. 先燒熱開水,然後轉中火,再輕輕放入雞蛋。
2. 放入雞蛋後,煮5分鐘,煮蛋的時候,稍微拌一下,這樣
蛋黃才會去到正中間。
3. 時間到了,馬上熄火放入冰水浸10分鐘,然後把蛋殼剝下來,即成。

温馨提示:
1. 記住用冰水浸,才容易把蛋殼剝下來,不過要輕輕手,因為蛋白
也很軟,大力會容易破裂。
2. 雞蛋一定要室温,如果忘記了,可以用和暖水,先一下變回室温。

3. 如果想雞蛋切得漂亮,以牙線作刀切開。

9/7/14

Traditional Mooncakes 傳統廣式月餅





Ingredients:
190g all purpose flour
110g golden syrup
½ tsp alkaline water (Potassium Carbonate & Sodium Bicarbonate solution)
55g vegetable oil

Fillings:
1120g lotus / red bean paste
8 salted egg yolks (use salted duck egg yolks)
1 tbsp rose cooking wine

Egg wash:
1 egg yolk

Method:
1.   Mix the golden syrup, alkaline water, and vegetable oil well in a large bowl.  Sift in the all purpose flour.  Use a spatula to fold the flour into the liquid mixture. Do not over mix.  Knead the mixture into dough.  Cover with a plastic wrap and refrigerate it for 1 hour. 
2.   Mix salted egg yolks with rose cooking wine and set it aside for 15 minutes. 
3.   Roll lotus paste / red bean paste into a long tube cut it into 8 equal portions, each around 140g.  Roll each portion into a ball shape then set it aside.
4.   Preheat oven to 180C (350F).  Prepare the egg wash:  Whisk the
egg yolk and set it aside.
5.   After the dough has been refrigerated for an hour, take it out from the fridge and divide the dough into 8 equal portions.  Roll each portion into a small ball shape. Place each individual piece of dough onto a sheet of plastic wrap. Using a rolling pin, roll the dough out evenly into a disc. (Make sure the area of the dough is enough to wrap the lotus paste ball.)
6.   Then take a lotus / red bean paste ball and poke a hole in the middle with your finger.  Place and wrap the salted egg yolk inside.  Roll and shape it into a ball. 
7.   Place the ball of lotus /red bean paste onto the dough. Wrap and seal the paste ball with the dough disc. Make sure the dough has completely covered the paste ball.
8.   Dust the mooncake mold with flour. Place the mooncake into the mold and press it lightly to fit into the mold. Then remove the mooncake from the mold by tapping the mold on all sides.
9.   Repeat steps 7 and 8 to finish the rest of the dough and lotus / red bean paste.
10. Bake in the preheated oven for about 10 to 12 minutes. Brush the  mooncakes with egg wash, at about 5 minutes before removing it from the  oven.  Continue to bake until the pastry turns golden brown.  Remove from  the oven and let cool on the tray.  Store in an air-tight container and the  pastry will become soft and glossy (in Chinese we called 回油) in two  days.  After the two days, store it in the refrigerator. 







準備時間: 60分鐘

烹調時間: 10分鐘

分量: 8

材料:

麵粉190

轉化糖漿 110

梘水 ½茶匙

菜油 55

餡料:

蓮蓉1120

鹹蛋黃8

玫瑰露酒 1湯匙

塗餅面材料:

雞蛋1

做法:

1.  把糖漿,梘水和菜油放入一盤中拌勻。篩進麵粉(分3次下),用膠刮
     輕輕拌勻。切勿過度搞拌,以免起筋。用保鮮膜蓋著麵團,放進雪
     櫃靜 1小時。

2. 鹹蛋黃用玫瑰露酒拌勻放15分鍾,備用。蓮蓉搓成長條形,分  

    割成 8等份(大約1401),滾圓待用。

3. 預熱焗爐至 180C (350F). 預備塗餅面的材料:把雞蛋拌勻,

      備用。

4.  把麵團分割成 8等份(大約451),滾圓。小麵團用保鮮膜

      隔著壓成圓餅。拿起一個蓮蓉球,用手指在中央開一洞,把1  

      個鹹蛋黃包在蓮蓉裏面,滾圓後,放在小麵團餅皮中央,小心  

      包起來。放入月餅模型中,輕輕用力壓出月餅來。如是者,重

      覆此步驟完成8個月餅。

5. 將月餅,掃上蛋汁,然後放入已預熱的焗爐中,焗約 10 12

鐘。    焗至熟透,並轉金黃色為止,即成。待涼後,放入密封盒

子中。過一、兩天後,月餅回油。餅皮變柔軟,顏色潤澤。

如果想做迷你月餅分量如下,可以做12個。
餅皮太約151
餡料35

3/6/14

鴛鴦飯


材料:
雞肉2 (切絲)
老虎蝦12
雞蛋2  (打散)
洋蔥1/2(切絲)
白飯4
現成白汁1/2

雞肉醃料:
魚露1茶匙
1/2茶匙

老虎蝦醃料:
鹽少許
胡椒粉少許

老虎蝦獻汁:
白醋1
茄汁1/4
茄膏1/2
喼汁適量
山渣餅2
1/2

做法:
1. 雞肉 (切絲)用醃料拌勻,備用。
2. 將蝦去殼,挑去腸,洗淨,抺去水份,然後用醃料,醃10分鐘。
3. 燒熱油,加入飯和雞蛋快手兜勻,上碟備用。
4. 燒熱油,加入洋蔥和雞肉炒香備用,然後將白汁老虎蝦獻汁,下雞肉拌勻,
    澆在一邊炒飯上。
5. 先將老虎蝦獻汁煮滾,加入蝦煮熟即成,澆在一邊炒飯上。

法式番茄濃湯 French tomato soup

近日天氣轉涼,最好就是渴一碗香濃的法式番茄湯,暖一暖我的     
胃。哈!! 不過我個人比較懶惰,而且工作了一天,回家已經
很累,實在不想為了一碗湯,而費盡心思預備買材料。所以我不會
由零開始做,只好偷去煩復的步驟,不過依然美味。


34人份量
材料:
番茄湯3
番茄粒1
1/2
洋葱1/2 (切絲)
蒜茸2
九層塔葉5
橄欖油適量

調味料:
鹽少許
胡椒粉少許
糖適量

做法:
1. 燒熱镬,下橄欖油,爆香蒜茸和洋葱,然後加入九層塔葉,番茄粒
    和調味料煮透,盛起待冷,再放攪拌機,打成番茄醬備用。
2. 在鍋中倒入番茄湯和水,然後加入已打好的番茄醬煮沸,即成。

French Tomato soup

The weather is turning cold recently and wouldn’t it be nice to have a hot tasty soup to keep us warm? I am a lazy person and it will be extremely frustrating if I have to rush to the market after work to get fresh ingredients. Instead of preparing the soup from scratch, I substituted some of the ingredients and it still makes a yummy soup! 

Serves 4-6 people
 Ingredients:
3 cans of tomato soup
1 can of diced tomato
½ cup water
½ onion, sliced
2 garlic cloves, chopped
5 fresh basil leaves
1 tablespoon olive oil

Seasoning:
Black pepper pinch
Salt pitch
Sugar pitch

Directions:
1.     Heat 1 tablespoon olive oil in a wok over high heat.  Add garlic, onion, fresh basil leaves and diced tomato and seasoning. Cook until the onions are soft. Puree the vegetable mixture in a food processor or blender. 
2.     Add tomato soup ½ cup of water to the vegetables puree and cook over medium-high heat. Stirring occasionally until the soup comes to boil.  Serve hot.  


糖醋荔枝蝦球



材料:
荔枝8
15
青椒、紅椒各1( 切角 )
2 ( 切粒 )
蒜頭2 ( 切茸 )

蝦醃料:
鹽、胡椒粉、生粉各少許

獻汁:
1/8茶匙
白醋3/4湯匙
1湯匙
2湯匙
生粉1/2茶匙

作法:
1. 中蝦去頭,去殼、留尾,鎅開蝦背,挑去蝦腸,洗淨,抹去水分,
用醃料拌勻,泡油備用。
2. 燒熱镬,爆香薑和蒜頭,下青椒、紅椒略炒,然後加入蝦球、荔
    枝,最後加入獻汁,即成。