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茶香滷雞翅 Stewed Chicken Wings with Oolong Tea

具有茶香獨特風味,不油膩而且好吃!

茶香滷雞翅 Stewed Chicken Wings with Oolong Tea

Ingredients

  • 12 chicken wings (whole) 雞翅
  • 1/2 cup soy sauce 醬油
  • 3 tablespoons oolong tea 烏龍茶葉
  • 1 tablespoon brown sugar 紅糖
  • 1 tablespoon rice wine 米酒
  • garlic 蒜頭
  • salt(optional)

Directions

每隻大雞翅剪成一半。用開水川燙一下, 洗淨。
Cut each chicken wing in half. Boil them for a few minutes to get rid of scum, rinse clean.

chicken wingswash clean, cut in halfin boiling water

把雞翅,醬油,糖,酒,蒜頭放入一個大鍋裡,加水蓋過雞翅煮到水滾。水滾後將茶葉,鹽巴(適量)加入鍋中,開成小火滾約十五分鐘。十五分鐘後熄火,蓋鍋再燜約兩小時。
In a big bowl, add chicken wings, soy sauce, sugar, rice wine, garlic and water (to cover the chicken wings.) After the water is boiling, add tea leaves and salt. Cook for 15 minutes in low heat. Turn off the heat, cover the lid for another two hours.

put in all ingredientslid covered

最後撒上點蔥就可以吃了!
Sprinkle green onion on top, enjoy!

茶香滷雞翅 Stewed Chicken Wings with Oolong Tea

 

Note: 經過茶葉滷過的雞翅,再運用滷的方式,比較不會那麼油。雞的油膩都被茶葉吸走了,熱量低又可以增加雞翅的獨特風味。用茶包也可以。
With tea leaves cook together, the fat from chicken wings will be reduced. Low in calorie, and also will add an unique flavor into the chicken. It’s ok to use tea bags.

 

泰式辣孔雀蛤(青口,淡菜)Spicy Thai Style Mussels

海中的雞蛋,營養真正好!

泰式辣孔雀蛤(淡菜)Spicy Thai Style Mussels

Ingredients

  • 2.5 lbs mussels 孔雀蛤(青口,淡菜)
  • 1/3 cup lime juice 萊姆汁
  • 1 can unsweetened coconut milk(13 1/2 oz)無糖椰子奶
  • 1 tablespoon minced ginger 薑泥
  • 1 tablespoon minced garlic 蒜泥
  • 2 tablespoons Thai red curry paste 泰國紅辣咖哩醬
  • 2 tablespoons sweet chili sauce 甜辣醬
  • 1/3 cup dry white wine 白酒
  • 1 tablespoon sugar 糖
  • 1 tablespoon fish sauce 魚露
  • 1/2 onion (thin slices) 洋蔥絲
  • 1 sweet red pepper (thin slices) 紅甜椒絲
  • Fresh cilantro 新鮮香菜

Directions

孔雀蛤(淡菜)拿出解凍。刷洗外殼乾淨並瀝掉多餘的水。
Defrost, wash and scrub mussels well. Drain off excess water.

musselsdefrost mussels
wash and scrub musselsclean mussels, drain

把洋蔥和紅椒切絲。在大鍋裡先炒香蒜泥和薑泥,加入萊姆汁,無糖椰子奶,白酒,紅咖哩醬,魚露,甜辣醬和糖,攪拌均勻。中火煮五分鐘到沸騰。
Cut onion and red pepper into thin slices. In a pot, fry garlic, ginger in oil until golden. Add lime juice, coconut milk, white wine, red curry paste, fish sauce, sweet chili sauce and sugar over medium heat, stirring fro 5 minutes until boil.

onion, red pepperunsweetened coconut milk
thai red curry pastesweet chili sauce

放入孔雀蛤,加蓋煮約五到六分鐘,中間需要攪拌一下。再加入洋蔥和紅椒絲,繼續煮兩分鐘。
Add mussels, cook covered about 5, 6 minutes. Stirring occasionally. Add onion and red pepper, cook another 2 minutes.

cook mussels together with the sauceput in sweet red pepper slices

加入切碎的香菜。放在盤子上時,澆上辣咖哩醬汁在孔雀蛤上。
Mix in chopped cilantro. Sprinkled with sauce on top when served in a plate.

sprinkle fresh cilantro

spicy thai style mussels

Note: 孔雀蛤又叫淡菜,青口。營養價值高於一般的貝類和魚、蝦、肉等。含有豐富的蛋白質和維生素B12, 對促進新陳代謝和身體活動的營養供給具有積極的作用。
Mussels nutritional value is much higher than shellfish, fish, shrimp and meat. Mussels are a high protein food source, and also an excellent source of vitamin B12, which is important in the functioning of metabolism processes.

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涼拌海帶 Seaweed Salad

好簡單的排毒餐,讓身體沒有負擔!

涼拌海帶 Seaweed Salad

涼拌海帶 Seaweed Salad

Ingredients

  • 3 ~ 4 cups of dry seaweed 乾海帶
  • ginger 薑絲
  • 2 tablespoons soy sauce 醬油
  • 1 tablespoon rice vinegar 醋
  • 1 teaspoon sugar 糖
  • 1 tablespoon sesame oil 麻油
  • Sesame seeds 白芝麻
  • Sweet peppers (thin slices) 甜椒絲

Directions

乾海帶泡在水裡直到全部都泡軟,約十分鐘。瀝掉多餘的水。
Dried seaweed soaked in water until soft, about 10 minutes. Drain off excess water.

dry seaweed soak in waterdrain off excess water

把薑絲泡在裝有醬油,醋,糖,麻油的大碗裡一下,讓薑絲入味。再把瀝乾水的海帶和甜椒絲拌勻。
In a big bowl, mix in soy sauce, vinegar, sugar, sesame and ginger for a while to get more flavor in ginger. Put in seaweed and sweet pepper, mix well.

ginger in soy sauce, vinegarsweet pepper cut into thin slicesmix all

最後撒上芝麻就可以吃了!
Sprinkle sesame seeds on top, enjoy!

涼拌海帶 Seaweed Salad

Note: 我是在韓國店買的這包乾海帶,海帶很嫩,泡一下水就好了!海帶被認為是會提高人體自然免疫系統,提高甲狀腺和肝功能,也有助於排毒。
I got this bag of dry seaweed from a Korean market. The seaweed is very tender. Seaweed is believed to boost the body’s natural immune system and improve thyroid and liver function which also helps with detoxification.

dry seaweed

紅麴醬(紅糟)燒肉 Braised Pork with Anka Sauce

古早味撲鼻紅麴香,加上香軟滑嫩的燒肉!

Braised Pork with Anka Sauce 紅麴醬(紅糟)燒肉

Braised Pork with Anka Sauce 紅麴醬(紅糟)燒肉

Ingredients

  • Pork spareribs 豬肋骨
  • 2~3 tablespoons Anka sauce (Red yeast rice sauce) 紅麴 (紅糟) 醬
  • Gingers 薑
  • Soy sauce, sugar (optional) 醬油,糖隨意

Directions

肋排切小塊,在滾水中川燙幾分鐘撈起洗淨。拌入紅麴醬醃上個四到六小時(能醃過夜是最好了。)
Cut ment into pieces, boil them for a few minutes to get rid of scum, rinse clean. Mix in Anka Sauce (Red yeast rice sauce), marinate for 4~6 hours (it’s even better to marinate over night.)

cut port into pieces in boiling water for a few minutesmix in Anka sauce, marinate for 4~6 hours

大鍋中放入薑和醃好的肉大火拌炒後,加一杯水,中火煮十五到二十分鐘,直到醬汁收乾一點就可以起鍋了。
Saute ginger and meat in high heat. Add a cup of water, cook for 15 to 20 minutes (add a little bit soy sauce and sugar if needed) in medium heat until the sauce dries up.

add water, cook for 20 minutesBraised Pork with Anka Sauce 紅麴醬(紅糟)燒肉

Note: 我是用現成的紅麴醬,味道已經很不錯了,不要加太多醬油以免太鹹。紅麴具有活血的功效,並可強化肝臟功能,增進免疫力,對降低膽固醇,避免高血壓很有幫助。
I use the store bought Anka sauce. Do not put lot of soy sauce for the Anka sauce is already pretty salty. The Red yeast is a natural fermented food item that will regulate human metabolism and increase immunity.

Anka (red yeast rice) sauce

 

紅麴 (紅糟) 燒豆腐 Braised Tofu with Anka Sauce

看起來簡單的豆腐,也可以有濃濃的古早味哦!

Braised Tofu with Anka Sauce 紅麴 (紅糟) 燒豆腐

Braised Tofu with Anka Sauce 紅麴 (紅糟) 燒豆腐

Ingredients

  • 2~3 blocks of firm tofu 老豆腐或百頁豆腐
  • 3~4 fresh shitake mushrooms 新鮮香菇
  • 2~3 tablespoons Anka sauce (Red yeast rice sauce) 紅麴 (紅糟) 醬
  • Gingers 薑
  • Soy sauce, sugar (optional) 醬油,糖隨意
  • Ground pork 豬絞肉(optional)

Directions

把豆腐切片,用紙巾包住吸掉多餘的水。豆腐片煎兩面到微焦。炒香絞肉(如果要的話。)
Slice tofu block into pieces. Wrap each pieces in paper towels and press to squeeze out excess water. Pan fry each pieces until a little golden brown. (Saute ground pork if needed.)

pan fry each sidestir fry ground pork

新鮮香菇切絲。在鍋中加入薑絲,香菇絲,紅麴醬,一杯水,(或要加絞肉也可。)一起以中火煮約10分鐘直到醬汁燒乾一點即可。
Cut shitake mushrooms into thin pieces. Add ginger and mushrooms into tofu, Anka sauce (Red yeast rice sauce), a cup of water, (and ground pork, optional.) Cook for 10 minutes (add a little bit soy sauce and sugar if needed) in medium heat until the sauce dries up a little.

cook about 10 minuteswith pork
Braised Tofu with Anka Sauce 紅麴 (紅糟) 燒豆腐

 

Note: 我是用現成的紅麴醬,味道已經很不錯了,不要加太多醬油以免太鹹。紅麴具有活血的功效,並可強化肝臟功能,增進免疫力,對降低膽固醇,避免高血壓很有幫助。
I use the store bought Anka sauce. Do not put lot of soy sauce for the Anka sauce is already pretty salty. The Red yeast is a natural fermented food item that will regulate human metabolism and increase immunity.

 

烤蘋果 Baked Apples

在寒冷的冬天裡溫暖又帶點甜蜜的甜點,簡簡單單就能完成的!

Baked Apples 烤蘋果

Baked Apples 烤蘋果

Ingredients

  • 4~6 Medium-sized apples (depends how many people) 蘋果
  • 1/4 tablespoon unsalted butter (per apple) 無鹽奶油
  • Pinch of brown sugar (per apple) 紅糖
  • cinnamon  肉桂粉
  • Rasins 葡萄乾
  • Vanilla ice cream 香草冰淇淋
  • Walnuts 核桃

Directions

蘋果洗淨,用水果刀跟小湯匙將蘋果核挖出,不要挖穿底部。再用牙籤在皮上戳一些小洞。
Wash apples, use a knife and spoon to core the apple, do not dig though the bottom.  Use a toothpick to poke tiny holes on the skin.

medium size applescore each apple
spoon to core appletoothpick to poke holes on the skin

烤箱預熱華氏三百五十度。在蘋果中間放入葡萄乾,撒上肉桂粉。上面放上奶油和紅糖。放入加入半杯水的烤盤裡,放入烤箱烤三十分鐘。
Preheat oven 350F. Fill the core hole with rasins, and cinnamon powder. Place unsalted butter and brown sugar on the top of the core hole. Place apples in a baking pan, add 1/2 cup of water. Bake for 30 minutes.

put rasins inside appleput butter and brown sugar on top

拿出蘋果放涼一點,就可以切開四半。
Take out the apple and let it cool off for a few minutes. Cut apart 4 slices.

Baked applescut open the baked apple

上面放上香草冰淇淋,撒上核桃粒。享受吧!
Put a scoop of vanilla ice cream and sprinkle with walnut on top. Enjoy!

put ice cream on top, sprinkle walnuts

 

Note: 選擇中型的蘋果比較適合一人一個吃的大小。烤好的蘋果要不要馬上吃,太燙,要等涼一下再放冰淇淋。用泡過蘭姆酒(Rum) 的葡萄乾會更香哦!
Medium-sized apples are good size for dessert. Don’t eat the apple right away when out of the ovan because it is very hot. Let it cool off a few minutes before putting the ice cream on top. It will be fragrant if using the rasins that were soaked in rum.

 

魔鬼蛋 Deviled Eggs

簡單又美味的派對小點,很有過節的氣氛呢!

Deviled Eggs 魔鬼蛋

Deviled Eggs 魔鬼蛋

Ingredients

  • 10 eggs 雞蛋 (depends how many people)
  • 1/3 cup mayonnaise 美奶滋
  • 2 teaspoons dijon mustard 狄戎芥末醬
  • 1/2 teaspoon garlic powder 蒜粉
  • Salt and pepper 鹽,胡椒
  • Paprika 匈牙利辣椒粉
  • Parsley 巴西里香芹粉

Directions

在大的鍋裡放入蛋和冷水,水要蓋過蛋。以中火把水燒滾後,關火,加蓋燜至少十五分鐘。再把蛋放入冷水裡冷卻。剝蛋殼後將蛋對半切(縱向切)。
Put the eggs in a large pot and boil the eggs with water at medium heat. Remove from heat and let sit covered for 15 minutes. Put eggs in the cool water. Peel the eggs. Slice each egg in half (lengthwise).

hard boil the eggsslice eggs lengthwise

將蛋黃挖出和蛋白分開放。蛋黃裡加入美奶滋,芥末醬,蒜粉,一點鹽和胡椒粉攪拌均勻。用小匙或擠花袋把拌好的蛋黃填回蛋白的凹槽裡。
Separate egg yolks and egg whites. Mash up the yolks and add mayonnaise, mustard, garlic powder, and a little bit salt and pepper in a bowl. Mix well. Use spoon or piping bag to put the egg yolk mixture back into each egg white “cup”.

separate egg yolks and whitesadd mayonnaise, dijon mustard, salt and pepper
mix wellput egg yolk mixture into the egg white halves

上面撒上匈牙利辣椒粉和巴西里香芹粉。
Sprinkle with paprika and parsley on top.

sprinkle paprikadeviled eggsdeviled eggs with fish roe

Note: 魔鬼蛋通常是作為冷盤。是節慶和派對中常常出現的開胃小菜。上面再加點壽司的那種小魚蛋,看起來更豪華呢!

Deviled eggs are usually served cold. They are served as an appetizer and are a common holiday or party food. Add tobiko (flying fish roe) for more luxury look.

 

番茄牛尾濃湯拌麵 Oxtail Tomato Stew Noodle

香濃營養又好吃,拌麵好味道!

番茄牛尾濃湯拌麵 Oxtail Tomato Stew Noodle

番茄牛尾濃湯拌麵 Oxtail Tomato Stew Noodle

Ingredients

  • 10~12 oxtails 牛尾
  • 10 medium tomatoes 中型番茄
  • 1 ~2 onions 洋蔥
  • ginger 薑
  • star anise 八角少許
  • black peper 黑胡椒/花椒少許
  • 1/2 tablespoon brown sugar 紅糖
  • 2 tablespoons cooking wine 料酒
  • 2 tablespoons soy sauce 醬油
  • 3 tablespoons ketchup 番茄醬

Directions

牛尾放入滾水燙過,撈出洗淨血水。
Boil meat to get rid of scum, rinse clean.

oxtailin boiling water

在鍋裡加油爆香薑和八角,花椒。再把牛尾放入一起煎一下直到兩面上色,加入水(剛蓋過牛尾),酒和醬油,大火煮開後蓋鍋以中小火煮一個半小時直到剩下一半的湯汁。
In a large pot with a little hot oil, saute ginger, star anise, pepper and brown sugar. Add the meat and brown all the sides. Add cooking wine, soy sauce and enough water to cover the meat. Cook in high heat until boiling and then turn down to medium low heat, covered and cook for 1.5 hours until liquid is reduced by half.

saute ginger and star anise put in oxtails in the pot
add soy sauce, water

將煮好的牛尾拿出。剩下的湯汁把雜質撈掉,湯備用。另一鍋炒香番茄,洋蔥,等番茄炒成糊狀,再加入牛尾,番茄醬和適量剛剛留下的牛尾湯汁,加入適量的鹽(先嚐嚐看),以中火煮三,四十分鐘,。如想吃湯汁多一點的就加一些水。
When the meat gets tender, remove the meat from the pot and set aside on a plate. Add tomatoes and onions into another pot, saute until tomatoes are soft. Add meat, ketchup and previous meat juice, and season with a little bit salt (taste first), cook in medium heat for 30 ~40 minutes. Add more water if you like more soup.

cook until tendertake out oxtails from pot
saute tomatoescook oxtails with tomatoes

煮好的濃湯就可以來拌麵了!
Add noodle and vegetable. Ready to eat now!

add noodle

Note: 牛尾有養血強筋骨的食效,含有很多的膠質,營養價值很高。
The oxtail is a gelatin-rich meat that good for muscles, and has high nutritional value.

苦瓜蝦仁沙拉 Bitter Melon Shrimp Salad

苦瓜大變身!也可以是一道很時尚的菜餚喔!

苦瓜蝦仁沙拉 Bitter Melon Shrimp Salad

苦瓜蝦仁沙拉 Bitter Melon Shrimp Salad

Ingredients

  • 3 Bitter melons 苦瓜
  • 2 cups cooked shrimp 煮熟蝦仁
  • 5~ 6 Shiso leaves (green or purple) 青紫蘇或紅紫蘇
  • Honey mustard dressing 蜂蜜芥末沙拉醬
    (1 cup mayonnaise, 2 tbsp honey, 2 tbsp Dijon mustard, 1/2 cup lemon juice, 1/2 tsp garlic powder)

Directions

苦瓜切一半,除去中間的瓜囊,再切成薄片。切好的苦瓜片泡在冰塊水裡保持清脆約兩小時。
Bitter melon cut in half, remove the middle sac, and then cut into thin pieces. Soaked in ice water to keep crisp for about two hours.

Bitter melon cut into piecesbitter melon soak into ice cold water

蝦仁燙好也放入冰水中保持清脆。紫蘇切細絲。
Cooked shrimps soaked in ice water to keep crisp. Cut Shiso leaves into thin pieces as well.

shrimpshiso leaves cut into thin pieces

先放苦瓜,再放蝦仁,最後上面撒上紫蘇絲擺盤。吃的時候澆上蜂蜜芥末沙拉醬。
Put bitter melon, shrimps, and sprinkle Shiso leaves on top. Pour honey mustard dressing on top when serve.

Put shrimp on top of bitter melon

Dressing on top

Note: 紫蘇對葡萄球菌有較強的抑制作用,對大腸杆菌、痢疾杆菌也有抑制作用。紫蘇能擴張皮膚血管,刺激汗腺分泌,故有發汗作用,亦能減少支氣管分泌,緩解支氣營痙攣,因而有止咳袪痰作用,故感冒咳嗽每多用之。此外,紫蘇能促進消化液分泌,增強胃腸蠕動,故其行氣和中的作用可能與此有關。其所含揮發油有較強的防腐作用。(參考維基百科)
Bactericidal and preservative effects of the shiso, due to the presence of terpenes such as perilla alcohol, have been noted. (Wikipedia)
Shiso 紫蘇

 

味噌烤魚 Miso Fish with Almond

變變變!一下子就可以推出的好菜!

味噌烤魚 Miso Fish

味噌烤魚 Miso Fish with Almond

Ingredients

  • 1 fish fillet 魚排
  • 1/2 ~ 1 tablespoon miso 味噌
  • 1/2 tablespoon mirin (sweet rice cooking seasoning) 味醂
  • Almond flakes 杏仁片

Directions

在烤盤上抹上一點油,再把魚片放上。味增和味醂在小碗裡混合好。
Put fish fillet in an oiled baked pan. Mix miso and mirin together in a small bowl.

put fish in an oiled baked panmix miso and mirin together

把味增和味醂混和好的醬塗抹在魚片上,再把杏仁片舖在上面。放入烤箱以華氏三百五十度烤個十五分鐘。
Spread miso paste on top of fish fillet, and sprinkle almond flakes on the very top. Bake in 350F for 15 minutes.

put miso paste on top of fishalmond flakes on top

Note: 味增醬不要塗的太厚,不然會很鹹。杏仁片放上去可以壓一下就不會容易掉落。

雪梨燉雞湯 Chicken Soup with Asian Pear

換季了,來碗潤肺的雪梨雞湯,營養又美味!

雪梨燉雞湯 Chicken Soup with Asian Pear

雪梨燉雞湯 Chicken Soup with Asian Pear

Ingredients

  • 5~6 chicken drumsticks or half chicken 雞腿或半隻雞
  • 2 Asian pears 雪梨
  • 8~10 red dates 紅棗
  • Few pieces of ginger 薑
  • Goji berries 枸杞

Directions

雞腿 (切開或不切隨意)川燙後,和紅棗,薑加水一起放在大鍋煮開,再關到小火繼續煮一個小時。雪梨切塊去籽 (不用削皮),和枸杞一起加湯裡再以小火燉約一小時,最後再加鹽調味。簡單吧!
Blanch chicken (either cut or uncut) in boiling water first. In a big pot, add chicken, red dates, ginger, water, cook for 1 hour (boiling first, then simmer). Cut pears into pieces and core to remove seeds (keep the skin). Put pear and goji berries into soup, simmer for another hour. Add salt to taste. Easy!

Note: 這道湯可以養顏潤肺,適合乾燥的秋天,是個很棒的養生湯。也可以用豬骨,瘦肉來替代雞。
This soup has many benefits for our body, especially helps nourish the lungs. You may also use pork bone or pork meat instead of chicken for different flavors.

腐乳豆腐 Fermented Tofu Mix

從詹姆士的節目學來的,給平凡的豆腐另一種獨特風味呢!

腐乳豆腐 Fermented Tofu Mix

腐乳豆腐 Fermented Tofu Mix

Ingredients

  • 2 boxes firm tofu 老豆腐
  • 4 pieces of  fermented bean curd, any kind (任何口味豆腐乳)
  • green onion 蔥
  • garlic 蒜
  • celery 芹菜
  • carrot 紅蘿蔔
  • 2 tbsp cooking wine 米酒
  • sesame oil 麻油

Directions

兩塊老豆腐用兩層紙巾包裹吸去水分,這樣下鍋之後會容易把湯汁吸進去。大蒜,紅蘿蔔和芹菜切成小小塊。
Wrap tofu in a double layer of paper towel to absorb water. It will easily absorb broth back to tofu when cooking in the pot later. Cut garlic, carrot and celery into small pieces.

tofu wrapped with paper towelscut carrot and celery into small ppieces

熱鍋加油爆香大蒜,再把切碎的紅蘿蔔加進拌炒。豆腐用手一個一個的撥塊放入鍋中。再拌炒一下下。
Heat oil in a pot. Saute garlic, add carrot. Separate tofu into pieces one by one by hand and put inside the pot. Mix a little.

saute garlic and carrotbreak tofu into big piecesput tofu in the pot

豆腐乳用水調和,和米酒一起加入鍋中以中火煮五分鐘,讓湯汁充分被豆腐吸收。先嚐一嚐再決定要不要加點鹽。
Mix fermented bean curd with some water. Add cooking wine and fermented tofu paste into the pot and simmer for 5 minutes until all the broth is fully absorbed. Add salt if needed (taste first).

fermented tofu mix with watercook in low heat

最後撒上芹菜粒,蔥花和麻油。
Add celery, green onion and sesame oil on top when serve.

sprinkle celery, sesame oil

Note: 豆腐用手撥的會有不規則的邊,比整齊的邊可以吸收更多的湯汁。用不同口味的豆腐乳,像是辣味的或是紅麴的試試看吧!
Separate tofu by hand will create irregular edges that absorb more broth than clean cut edges. Try different flavors of fermented bean curd, such as spicy or red yeast!

 

涼拌馬鈴薯絲(土豆絲)Potato Salad

脆脆爽爽的涼拌馬鈴薯絲,又便宜又好簡單做喔!

涼拌馬鈴薯絲 Potato Salad

涼拌馬鈴薯絲 Potato Salad

涼拌馬鈴薯絲 Potato Salad (spicy)

辣味涼拌馬鈴薯絲 Potato Salad (spicy)

Ingredients

  • 2 potatoes 馬鈴薯(土豆)
  • 1 teaspoon salt 鹽
  • 1 teaspoon sugar 糖
  • 1 tablespoon vinegar or lemon juice 醋或檸檬汁
  • 1 tablespoons sesame oil 麻油
  • Green onion 青蔥絲
  • Chili sauce or powder (optional) 麻辣醬或辣粉

Directions

馬鈴薯削皮切絲 (可以用刨絲工具),用水沖去釋出的澱粉。水要蓋過馬鈴薯絲以免氧化變色。
Peel potato skin and cut into thin shreds (use food shredder). Soak and rise potato shreds in the water to get rid of starch. To prevent oxidation and discoloration, the water has to be cover all potato shreds.

PotatoPut potato shreds in water

馬鈴薯絲在滾水裏燙半分鐘到一分鐘。把燙好的馬鈴薯絲浸在加冰塊的水中保持脆爽口感。
Put potato shreds in boiling water for 30 seconds to 1 minute. Soak in cold water + ice cubes to keep crispy.

cook for 1/2 minute boiling watercook for 1/2 minute in boiling watersoak in ice cold water

將調味料和蔥絲拌入。放置一小時以上使之入味。
Mix in all seasoning and put aside for over 1 hour.

mix in all seasoning

喜愛辣味的也可以拌入麻辣醬或辣椒粉。
For spicy taste, add chili paste or powder.

涼拌馬鈴薯絲 Potato Salad

Note: 馬鈴薯絲要切的很細才好吃,也不要燙太久以免變得太軟而不脆了。
It’s better to make very thin shreds and do not cook too long or the shreds will be too soft.

 

紅豆起司可頌麵包 Red Bean Cheese Croissant

Recipe provided by BWNC

紅豆和起司加起來的好滋味,你也來試一試!

紅豆起司可頌麵包 Red Bean Cheese Croissant

紅豆起司可頌麵包 Red Bean Cheese Croissant

Ingredients

  • 2 rolls Croissant dough 可頌麵團
  • 1 box (8 oz) Cream Cheese
  • 2 whole eggs 全蛋
  • 1 egg yolk 蛋黃
  • 2~3 cups red bean paste (homemade or canned) 紅豆沙
  • 1/2 cup almond slices 杏仁片
  • Vanilla extract 香草精

Directions

兩杯紅豆泡水後用電鍋蒸熟,加糖拌勻。或是用罐頭豆沙也行 (但罐頭的會比較甜)。
Soak 2 cups of red bean and cook in the rice cooker, add sugar, mix well. Or use canned red bean paste (sweeter).

Homemade red bean pasteHomemade red bean paste

 

將一盒 Cream Cheese 放入溫水裏使之變軟。再加兩個蛋和幾滴香草精用攪拌器打勻。烤箱預熱350度。
Soften a box of Cream Cheese in warm water.  Add two eggs and a few drops of Vanilla Extract. Blend well until smooth. preheat ovan for 350F。

cream cheeseblende cream cheese and eggs

烤盤上塗上一層奶油後,鋪上一層 Croissant dough。先塗上一層紅豆沙,再把打好的 Cream cheese 塗在豆沙上,輕輕地抹勻。
On a butter coated baking sheet, place a layer of Croissant dough; then put a layer of red bean paste. Gently spread Cream cheese mix evenly on the top.

croissant doughopen croissant dough
put red bean pastecream cheese mix

最上面再鋪一層 Croissant dough. 上面灑杏仁片,塗上蛋汁(一個蛋黃加幾滴水打勻)。
Put a layer of Croissant dough on the very top. Sprinkle with almond slices, coated with egg water (an egg yolk plus 2 tsp water).

layer another croissant on topegg york and almond slices

放進已預熱的烤箱烤25~35分鐘,直到表面金黃就可以拿出來切(順著三角形的印子)。
Bake for 25 to 35 minutes until golden brown.

紅豆起司可頌麵包 Red Bean Cheese Croissant

紅豆起司可頌麵包 Red Bean Cheese Croissant

 

Note:
Croissant dough 放在室溫內一下再拿出來鋪在烤盤上會比較鬆軟點。
Put the Croissant dough at room temperature a while before baking for softer texture.

 

養生肉羹湯 Healthy Pork Nuggets Soup

改良式的養生肉羹,也可以吃出健康與美味哦!

養生肉羹湯 Healthy Pork Nuggets Soup

養生肉羹湯 Healthy Pork Nuggets Soup

Ingredients

  • 1/2 ~ 1 lb ground pork 豬絞肉
  • 1/2 ~ 1 lb fish paste 魚漿
  • 2 tablespoon corn starch 太白粉
  • 1 teaspoon garlic powder 蒜粉
  • 1 medium white radish (daikon) 白蘿蔔
  • 2 carrots 紅蘿蔔
  • 2 cups shredded Burdock roots (Gobo) 牛蒡絲
  • 2 cups shredded Shitake mushrooms 香菇絲
  • 2 cups black fungus 黑木耳
  • 1 tablespoon soy sauce 醬油
  • 1 tablespoon black vinegar 烏醋
  • 1 tablespoon fried shallots 油蔥酥
  • Salt 鹽
  • Sugar 糖
  • White pepper 白胡椒
  • Minced garlic 蒜末
  • Cilantro 香菜

Directions

在一大碗裡,混合豬絞肉,魚漿(一比一的比例),蒜粉,一大匙太白粉和一點鹽(魚漿已經有點鹹味了)。要完全混合均勻。
In a large bowl, mix ground pork, fish paste (1 to 1 ratio) , garlic powder, corn starch, and a little bit salt (the fish paste is already salty). Until completely mixed.

Fish paste: Ground pork = 1:1Mixing well

把扮好的肉漿放在一個塑膠袋裡,角落剪一個開口。準備一鍋開水,慢慢將肉漿從開口中擠出適當的大小(最好是一口大小),用手指或筷子在塑膠袋開口處分開每個小肉塊,放入鍋中。等到肉塊開始浮起來的時候,就可以先撈起備用。煮太久,肉塊會沒有味道。
Place meat paste into a plastic bag, and cut a opening at the corner.  Boil water in a large pot. Slowly squeeze paste out to the pot from the opening of the bag (bite size),  and separate each meat nugget with fingers or chopsticks.  Cook in medium heat until nuggets begin to float. Scoop up all nuggets to a plate. Do not cook too long or nuggets will reduce their taste.

put inside a plastic bagcut a hole at the corner, squeeze bite size meat ball into boiling water
cook until nuggets begin to floatscoop up the meat nuggets

紅,白蘿蔔切長段,黑木耳洗淨,香菇泡軟切絲,牛蒡削皮切絲(或用現成冷凍牛蒡絲)。把所有切好的材料放入剛剛煮肉塊的湯鍋裡,煮至湯滾後轉中火繼續煮到紅,白蘿蔔軟了。
Cut both carrot and white radish into finger-length pieces.  Wash black fungus clean.  Cut Shiitake mushrooms into thin slices, and shred Burdock roots thinly (or use frozen shredded Burdock roots.)  Put all ingredients into the previous soup.  Bring to a boil, reduce to medium heat an cook until carrots and radishes are soft.

Cut both radish and carrot into long piecesput radish, carrot, black fungus, mushroom, burdock and seasoning into pot

加入煮好的肉塊,醬油,烏醋,油蔥酥,白胡椒,鹽,少許糖和太白粉水(一大匙太白粉加水)繼續煮到湯變成濃稠狀就好了。吃的時候上面撒些蒜末,香菜.
Mix in cooked pork nuggets, soy sauce, black vinegar, fried shallots, white pepper powder, salt , a little bit sugar, and corn starch water (1 tablespoon corn starch mix with water).  Stir and cook until soup becomes thicker.  Sprinkle some minced garlic and cilantro on the top when eat.

thicken soup with corn starch water

Note:
1. 可任意加上蛋花,白菜等。也可做成肉羹麵或肉羹冬粉。Add an egg or napa cabbage as you wish.   You can also add noodle to make pork nuggets noddle as well.
2. 如果肉塊做太多可以留著冷凍起來下次再吃。You can freeze the extra port nuggets for another time use.
3. 紅,白蘿蔔,黑木耳,牛蒡,香菇都是養生的食物,多吃有益健康。Carrot, radish, black fungus, Burdock root, Shiitake mushroom are all healthy food. It benefits our health by eating often.
4. 如果新鮮牛蒡不好處理,可以買現成的冷凍牛蒡絲,美心,永和等中國超市都可買到。You can buy the frozen shredded burdock (Gobo) from any Chinese supermarket if the fresh burdock roots are hard to prepare.
5. 用現成魚漿可以在中國超市買的到。最好買檀香山的魚漿,是沒有加味的。It’s ok to use the ready-made fish paste, can be found at Chinese supermarket.

frozen shredded burdock roots (Gobo)

frozen shredded burdock roots (Gobo)

 

法式紅酒燉牛肉 Boeuf Bourguignon

誰能抵擋這濃郁的紅酒香味和鮮嫩多汁的牛肉呢?

法式紅酒燉牛肉 Boeuf Bourguignon

法式紅酒燉牛肉 Boeuf Bourguignon

Ingredients

  • 3 lbs beef brisket (or beef shank) 牛腩 (或牛腱)
  • 1 onion 洋蔥
  • 2 carrots 紅蘿蔔
  • 4~6 tomatoes 紅蕃茄
  • 1 1/2 ~ 2 cups red wine 紅酒
  • 1 cup broth or water 高湯或水
  • 2 teaspoons dry thyme 百里香
  • 2 teaspoons dry parsley 洋香菜
  • 1 tablespoon tomato paste 蕃茄醬
  • 2 tablespoons flour 麵粉
  • 1 tablespoon butter 奶油
  • salt 鹽
  • Black pepper 黑胡椒粒

Directions

將牛腩肉切小塊,在開水裡川燙一下去血水後取出放入大碗裡。拌入麵粉,百里香和洋香菜粉,讓每塊牛肉都裹上麵粉和香料。把洋蔥,紅蘿蔔和蕃茄切成大塊。
Cut beef brisket into medium size pieces.  After cook in the boiling water to get rid off scum, put the beef in a big bowl.  Mix in flour, thyme and parsley.  Make sure every piece of beef is covered with flour and thyme and parsley.  Cut onion, carrot and tomato into big pieces.

cook in boiling wateronion, carrot, tomato

在大鍋裡用奶油炒香洋蔥和黑胡椒粒, 再把裹好麵粉的牛肉下鍋一起煎。
Saute onion and black pepper with butter in a big pot, add the beef and saute together.

brown the onion with buttermix in beef

倒入紅酒,高湯,紅蘿蔔,蕃茄,番茄醬和適量的鹽,蓋鍋以小火燉煮一個小時。中間可以打開翻動一下。
Pour in red wine, broth, carrot, tomato paste and salt,  cook in low heat with the lid covered for 1 hour.  Open the lid and stir a little while cooking.

add tomato and carrotcook with lid covered

等到肉燉爛了,汁也稍微收乾了就好了!
It’s ready when the meat is tender and the sauce is thicker.

法式紅酒燉牛肉 Boeuf Bourguignon

Note: 紅酒不用用太貴的,一般的就好。百里香和洋香菜用新鮮的是最好了啦!沒有新鮮的用乾燥的粉也可以。還可以加入芹菜和蘑菇一起煮。
Do not need to use expensive red wine, regular is good enough for cooking.  Dry thyme and dry parsley are good to use if there are no fresh ones.  You may also add celery and mushroom for even richer taste.

 

辣拌大頭菜 Spicy Kohlrabi Salad

便宜又有豐富纖維的開胃小菜,一吃就停不了!

辣拌大頭菜 Spicy Kohlrabi Salad

辣拌大頭菜 Spicy Kohlrabi Salad

Ingredients

  • 2 Kohlrabi 大頭菜
  • 2 teaspoons salt 鹽
  • 2 teaspoons vinegar 醋
  • 2 teaspoons sugar 糖
  • 1~2 teaspoons Chili garlic sauce 蒜茸辣椒醬
  • 1 teaspoon sesame oil 麻油
  • Cilantro 香菜

Directions

把大頭菜削皮後,切成小塊。放入兩小匙鹽醃二十分鐘使其出水。
Remove Kohlrabi skin and cut small pieces.  Marinate with 2 teaspoons of salt and wait for 20 minutes until the water comes out.

Remove skinmarinate with salt

用冷水沖掉鹽水擠水瀝乾。拌入醋,糖,蒜茸辣椒醬,再放個十分鐘入味。要吃的時候再拌入麻油和香菜就好了!
Rinse away the salty water in fresh cold water.  Mix in vinegar, sugar, chili garlic sauce and set aside for another 10 minutes for more flavorful taste.  Add sesame oil and chopped cilantro when ready to eat.

mix in vinegar, sugar, chili garlic sause, sesame oilChili galic sause

Note: 大頭菜(意大利蘿蔔)是一種甘藍的品種,幾乎任何地方的都可以生長。大頭菜含豐富的維生素C、鉀、磷,可以生吃,也可以煮熟吃。多吃可防牙齦出血, 加強免疫力。
Kohlrabi (Italian turnip) is a low, stout cultivar of the cabbage that will grow almost anywhere. The kohlrabi is rich in vitamin C, potassium, phosphorus. It can be eaten raw as well as cooked. Eat often can prevent bleeding gums, strengthen the immune system.

杏仁豆腐 Almond Jelly with Fruit Cocktail

清涼爽口的杏仁豆腐加水果,顏色漂亮又好吃!

杏仁豆腐 Almond Jelly with Fruit Cocktail

杏仁豆腐 Almond Jelly with Fruit Cocktail

Ingredients

  • 1/3 bag (5 oz) of Agar Agar 洋菜絲
  • 1/2 tablespoon Almond extract 杏仁精
  • 1 can (15 oz) Evaporate milk or 2 cups of milk 淡奶或牛奶
  • 1/2 ~3/4 cup sugar 糖
  • 2 1/2 cups water 水
  • 1~2 cans Fruit cocktail 綜合水果罐頭

Directions

把洋菜絲剪碎和水一起以中小火煮約十分鐘。煮到洋菜絲完全溶解,其中要不停的攪拌。
Boil water and chopped Agar Agar in medium low heat and simmer for 10 minutes until completely dissolved.  Keep stirring.

Agar Agarboiling water w/ Agar Agar
Agar Agar desolved in boiling water

加入淡奶(或牛奶),杏仁精,糖攪拌均勻。等到稍涼後,放入冰箱冷藏至少兩個小時成果凍。
Add evaporate milk (or milk), almond extract, sugar and stir until dissolved. After it cools down, put inside the refrigerator about 2 hours to become jelly.

add milk, almond extract, and sugaralmond extract

將已結成果凍狀的杏仁豆腐切成小丁,再加上水果罐頭就好了!
Cut the Almond Jelly into small cubes. Put the the Almond Jelly cubes and fruit cocktail into a big bowl and mix them together.

cut into cubesadd fruit cocktail

按照個人口味自行決定再加糖或冰塊!
Feel free to add more sugar or ice cubes~~

Almond Jelly with fruit cocktail

Note: 用洋菜來做的杏仁豆腐口感比較脆。如果要綿軟一點的,可以用無味的明膠 Gelatine 來代替。
The taste from Agar Agar jelly is more crisp.  For the soft taste, use unflavored gelatine instead.

 

和風燒青花魚(鯖魚)Braised Mackerel

多了醬汁一起燒的青花魚,味道更是美味呢!

和風燒青花魚 (鯖魚)Braised Mackerel

和風燒青花魚 (鯖魚)Braised Mackerel

Ingredients

  • 1 Mackerel 青花魚(鯖魚)
  • 1 1/2 tablespoons soy sauce 醬油
  • 1 tablespoon Sake or rice wine 日本清酒或米酒
  • 1 tablespoon sugar 糖
  • 5 tablespoons water 水
  • 1/2 tablespoon Mirin 味醂
  • Salt 鹽
  • Flour 麵粉

Directions

青花魚(鯖魚)頭,尾切掉,從肚子中間橫切開兩片,洗淨內外。再切成六大段,上面輕劃兩刀。
Cut away both head and tail of the mackerel. Slice open from the belly in the middle, wash inside and outside as well.   Cut into 6 pieces and make two gentle slices on the top.

Mackerelclean and cut into big peices

在每片魚片上撒點鹽,和沾上麵粉。在不沾鍋中以中火煎到兩面金黃色(這種魚有很多油脂,加一點點油煎就好了。)
Sprinkle little salt on each fish fillet, and coat with flour.  Pan fry both sides in medium heat until gold brown (this fish has more fat, just need a little bit oil in the pan.)

salt and flourpan fry mackerel

加入醬油,清酒,糖,水和味醂在鍋内一起燒。燒到汁有點收乾就好了!
Add soy sauce, Sake, sugar, water and Mirin together with fish fillets, and cook until the sauce dry up a little.

add soy sauce, water, sugar, mirin, sakeBraised mackerel

切下來的頭和尾也不要浪費! 魚頭切開和魚尾撒上鹽,放入烤箱以三百五十度烤二十分鐘, 就是美味的鹽烤鯖魚頭,是很好的下酒菜哦!
Don’t waste the head and tail! Sprinkle some salt and grill or bake in the oven in 350F for 20 minutes.  It’s good with wine!

鹽烤青花魚頭(鯖魚)Grilled mackerel head

鹽烤青花魚頭(鯖魚)Grilled mackerel head

Note: 青花魚又叫鯖魚,油脂多, 營養好,肉質比較緊,久煮也不會爛掉。因為容易腐爛,有特殊的腥味,所以比較適合醃漬或鹽烤方式來烹飪。
Mackerel has more fat, good nutrition. The meat is relatively tight and it’s ok to cook for longer time. Mackerel is perishable and has a special smell; it is more suitable for preserved in salt or grilled.

 

台式炸甜不辣 (天婦羅)Taiwanese Tempura

香香脆脆可口的小吃,有台灣夜市的風味

台式炸甜不辣 (天婦羅)Taiwanese Tempura

台式炸甜不辣 (天婦羅)Taiwanese Tempura

Ingredients

  • 1 pound fish paste 魚漿
  • 3/4 cup potato flour 地瓜粉
  • 1/4 cup water 水
  • 1/2 teaspoon salt 鹽
  • 1 teaspoon 糖
  • 1/2 teaspoon white pepper powder 白胡椒粉
  • 1 cup cooking oil 沙拉油(炸甜不辣用的)

Directions

把所有的材料在大碗中全部攪拌均勻好。平底鍋將油燒熱,用手將拌好的魚漿壓成扁平狀放入油鍋炸。
Mix all ingredients well in a big bowl.  Heat oil in a pan, press mixed fish paste into flat shape and deep fry in the pan.

mix all ingredientsdeep fry fish paste

翻面再炸,直到兩面成金黃色即可。切片加甜辣醬更好吃喔!
Deep fry another side until both sides are golden brown. Cut into pieces and dip with sweet chili sauce.

deep fry another side

Note: 如果自己能用新鮮的魚來打魚漿是最好的啦。但是用現成魚漿也是可以的,在中國超市買的到。最好買檀香山的魚漿,是沒有加味的!加入白蘿蔔,油豆腐,蒟蒻等以鰹魚湯煮成關東煮(黑輪,甜不辣湯)也是很美味的喔!
It’s better to use the paste made with fresh fish at home.  If not, it’s ok to use the ready-made fish paste, can be found at Chinese supermarket.  You can also add turnip, fried tofu, Konnyaku with bonito soup to make delicious “Tempura Soup” as well.

 

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