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Meat 肉類

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.

 

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

 

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.

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.

 

紅燒油豆腐鑲肉 Braised Fried Tofu Stuffed with Pork

吸了飽飽湯汁的油豆腐,配上肉餡的味道和爽口的大白菜,好香啊!

紅燒油豆腐鑲肉 Braised Fried Tofu Stuffed with Pork

紅燒油豆腐鑲肉 Braised Fried Tofu Stuffed with Pork

Ingredients

  • 1 package or 12 pieces fried tofu 油豆腐泡
  • 1 pound ground pork 豬絞肉
  • 2 1/2 tablespoons soy sauce 醬油
  • 1/2 tablespoon cornstarch 太白粉
  • 1 tablespoon shaoxing wine 紹興酒
  • 1 teaspoon minced ginger 薑末
  • white pepper powder 白胡椒粉
  • 1 tablespoon sesame oil 麻油
  • 2 cloves garlic 蒜
  • Green onion 青蔥
  • 1/4 Napa cabbage 大白菜
  • 1 teaspoon sugar 糖
  • salt 鹽

Directions

先將油豆腐泡洗淨,開水川燙一下(去油味)。將豬絞肉和一大匙醬油,太白粉,薑末,米酒,白胡椒粉,些許蔥,麻油和一大匙水均勻攪拌(同一方向)。
Wash fried tofu and rinse in boiling water for a few minutes to get rid of oily taste.  Mix together ground pork, soy sauce, cornstarch, minced ginger, wine, white pepper powder, some green onion, sesame oil and one tablespoon of water.  Mix in the same direction until thoroughly combined.

boil the fried tofumix ground pork with ginger, garlic, green onion, cornstarch, rice wine and water

在油豆腐泡的一邊剪一個洞,將拌好的絞肉塞進油豆腐泡裡。在另一個盤子上鋪上燙好的大白菜備用。
Cut a little hole on one side of each fried tofu and stuff with pork mixture.  In another dish, line with cooked napa cabbage.

stuffed with ground porkcook napa cabbage until soft

以中火把每一個油豆腐泡鑲肉的一邊在油鍋底煎約兩分鐘。再加入蔥,一大匙半醬油,糖,鹽和水大約蓋到一半的高度,加蓋以中小火煮五至七分鐘。將煮好的豆腐泡放至擺好盤的大白菜上。剩下的湯汁用太白粉加水勾芡。
Place stuffed tofu meat side down to brown the meat in medium heat, about 2 minutes.  Add green onion, 1 1/2 tablespoon soy sauce, sugar and water to cover about half high of the fried tofu. Cover and cook in medium low heat until the sauce dry out a little, about 5 ~ 7 minutes. Place cooked fried tofu on top of napa cabbage.  Thicken the sauce with cornstarch water.

pan fry fried tofuthicken the sauce

將勾好芡的湯汁澆在油豆腐泡和白菜上即可。
Pour the thicken sauce over fried tofu and napa cabbage.

紅燒油豆腐鑲肉 Braised Fried Tofu Stuffed with Pork

紅燒油豆腐鑲肉 Braised Fried Tofu Stuffed with Pork

Note: 用青江菜擺盤也很漂亮喔。也可以在絞肉中放入剁碎荸薺,會有脆脆的口感!
You can substitute Bok choy with Napa cabbage for a different look.  Adding minced water chestnuts in the ground pork mix will have more crunchy taste!

 

紹興醉雞 Drunken Chicken

酒香撲鼻,美味又爽口!

紹興醉雞 Drunken Chicken

紹興醉雞 Drunken Chicken

Ingredients

  • 5~6 chicken drumsticks 雞腿
    or
  • 4 chicken thighs (without bone) 去骨雞大腿肉
  • 1 tablespoon Goji Berries 枸杞
  • 2 teaspoons salt 鹽
  • Few pieces ginger 薑片
  • 2 cups water 水
  • 1 cup Shaoxing wine 紹興酒

Directions

先將水和枸杞,薑煮開成薑水待涼。棒棒雞腿抹鹽隔水蒸熟,約二十分鐘。
Boil water with ginger and goji berries. Set aside for later use. Rub some salt on the drumsticks, and steam in high heat for 20 minutes.

boil water with ginger and goji berriessteam chicken

蒸好的雞腿放入容器中,倒入涼的枸杞薑水,鹽和紹興酒,要蓋過雞腿。蓋上蓋子放入冰箱冷藏一天入味。
Put steamed drumsticks in a container, pour in cooked goji ginger water, salt, shaoxing wine until cover all chicken. Cover and refrigerate for a day.

soak in wine sauce

如果帶骨的雞腿切不好,另一種簡單的方法可以用去骨的雞大腿肉。抹鹽再捲起用錫箔紙包住,大火蒸十五分鐘。再把蒸好的無骨雞腿放入容器中,倒入涼的枸杞薑水,鹽和紹興酒,要蓋過雞腿。蓋上蓋子放入冰箱冷藏一天入味。
If it is hard to cut the drumsticks with bone, anther simple way to use is boneless chicken thighs. Rub some salt onto chicken thigh, wrap with aluminum foil. Steam in high heat for 15 minutes. Unwrap the chicken when done, and put steamed boneless chicken thighs in a container, pour in cooked goji ginger water, salt, shaoxing wine until cover all chicken. Cover and refrigerate for a day.

chicken thigh without bonesteam with aluminum foil wrapped

soak in wine

將入味後的雞腿拿出切塊,以枸杞裝飾,再淋一些酒汁在上面。
Cut chicken into pieces. Decorate with goji berries and pour some wine juice on top when serving.

紹興醉雞 Drunken Chicken

Note: 雞腿或雞大腿不要蒸太久,以免肉太老。紹興醉雞也可搭配中葯材,像是當歸,來煮出美味又養身的葯膳料理。
Do not over-steam the chicken or it will be too tough to eat. You can also put some Danggui in the wine juice to have more herb flavor.

特製辣咖哩牛肉 Signature Spicy Beef Curry

Recipe provided by Lorraine Chen

獨特配方的辣咖哩牛肉,祕方大公開!

特製辣咖哩牛肉 Signature Spicy Beef Curry

特製辣咖哩牛肉 Signature Spicy Beef Curry

Ingredients(4 ~ 5 persons)

  • 2 Beef shanks 牛腱
  • 3 ~ 4 Onions 洋蔥
  • 6 ~ 8 Roma tomatoes 番茄
  • 5 ~ 6 Star anise 八角
  • Few pieces Ginger 薑
  • 2 Lemongrass 香茅
  • 5 ~ 6 Lemon leaves (or small tangerine leaves)
    檸檬葉或小橘子葉
  • A few curry leaves (optional) 可因氏月橘葉/調料九里香
  • 4 bags Indonesian instant seasoning mix (Rendang) 印尼咖哩醬
  • 2~3 tablespoons curry powder 印度咖哩粉

Directions

牛腱肉洗淨,切大塊約兩吋厚(這樣肉不會煮散掉。)兩個洋蔥切小塊。蕃茄切大塊也約兩寸厚。檸檬葉,小橘子葉和可因氏月橘葉泡水洗淨。
Wash beef shanks and cut into large chunks, about two inches thick each. Cut two onions into small pieces. Cut tomatoes into big pieces about one inch thick.  Wash and soak all leaves in water for later use.

Cut beef shank into big chunksCut onion into small pieces
Cut tomatoes into big chunkswash all leaves

薑和八角用油炒香,再加洋蔥拌炒。牛肉先用塩抓一抓,加入鍋中用大火拌炒至變色。再加水到剛剛好蓋過肉。大火煮開後,轉中小火繼續煮到牛肉軟了,約一個半小時(中間不要隨意打開蓋子)。如用壓力鍋則約二十分鐘即可。
Saute ginger and star anise in a big wok first, then add onion. Rub salt into beef, add beef into the wok and stir-fry until lightly done. Add water until it almost covers the beef. Boil and then cook in medium low heat until soft, about 1.5 hours (do not open the lid while cook). About 20 minutes if using a pressure cooker.

saute giner and star anisesaute onion
add beefbeef is soft

把香茅外皮剝掉,切掉上端葉子部份和根底部。先拍打後再切成小段放入Food Processor 攪拌成小細絲。
Peel off the lemongrass skin and cut off the top of the leaf parts and bottom roots. Flatten first and cut into small pieces.  Put into a food processor.

lemongrass cut into sectionslemongrass cut into sections
put lemongrass into food processorlemongrass

在另一容器把印尼咖哩醬和印度咖哩粉扮好均勻(二比一比例)備用。
Mix well 4 bags of Indonesian instant seasoning mix (Rendang) and curry powder (2:1 ratio) in another container.

Indonesian instant seasoning mix (Rendang)curry powder
Mix Indonesian instant seasoning mix (Rendang) and curry powder

把已經煮軟的牛肉撈出。丟掉薑和八角等渣渣,湯留下備用。
Scoop up the beef.  Discard ginger, star anise and other scum. Save the soup for later use.

Scooping up the beefbeef is soft

另用一鍋先炒香茅,再加入檸檬葉,可因氏月橘葉(optional) 和一~兩個切稍大塊的洋蔥拌炒一下。放入蕃茄拌炒後再加調好的咖哩醬一起炒。
Saute lemongrass in another wok.  Add lemon leaves, curry leaves (optional) and chopped onion (one or two onion) together, stir fry.  Add tomatoes and curry paste together.

saute lemongrassadd onion and tomatoes
add curry pastestir fry curry paste

加入牛肉和之前留下的湯汁約九分滿。大火煮開後再蓋鍋用中火煮個二十至三十分就好了。
Add beef and previous saved soup (from the meat) until it almost covers the meat. Boil and then cover in medium heat for another 20 ~ 30 minutes.

spicy beef curry
Signature Spicy Beef Curry

Note: 這是朋友 Lorraine 教的特製辣咖哩牛肉秘方,真是又香又辣的好味道!印尼咖哩醬和香茅在中國超市如大華,永和都可以買到。印度咖哩粉則要到印度或中東店買的才道地。小橘子葉的形狀特別,若找不到就用檸檬葉也可以。

香茅 Lemongrass

香茅 Lemongrass

小橘子葉

小橘子葉

麻辣水煮魚 Spicy Fish Stew

Recipe provided by Sandy Cheng

麻麻辣辣的嚇嚇叫,讓你全身通通暢!

麻辣水煮魚 Spicy Fish Stew

麻辣水煮魚 Spicy Fish Stew

Ingredients

  • 2 ~ 3 pieces of whole fish fillets 魚片
  • 2 tablespoons cooking wine 米酒
  • 1 tablespoon corn starch 太白粉
  • 1 box tofu 豆腐
  • 4 celery 芹菜
  • 1 tablespoon Pericarpium Zanthoxyli pepper (huajiao) 花椒
  • 8~10 dry hot red chili pepper 乾辣椒
  • 2~3 tablespoons Ning Chi Spicy Pot Sauce 寧記麻辣鍋醬 (put more if want spicier)
  • 2 cups chicken or vegetable broth 高湯
  • Cilantro 香菜
  • Ginger, Garlic 薑,大蒜
  • Yellow bean sprouts 黃豆芽 (optional)

Directions

魚片切塊,放酒和太白粉抓一下。豆腐切塊,芹菜去絲切段。熱油鍋(油不要太熱),放花椒和乾辣椒炒香。喜歡口味重的也可以多放點薑和大蒜一起炒。
Cut fish fillets into pieces, marinate with cooking wine and corn starch. Cut tofu into cubes, celery into sections. Saute Pericarpium Zanthoxyli pepper (huajiao) and dry red chili peppers in medium heat until the favor comes out. Put some ginger and garlic for heavier taste if needed.

麻辣水煮魚 Spicy Fish Stew麻辣水煮魚 Spicy Fish Stew

把豆腐,芹菜和寧記麻辣鍋醬一起下鍋炒。視個人吃辣的程度放麻辣鍋醬。
Saute tofu, celery and spicy pot sauce together. It’s up to personal preference to decide the amount of sauce to put in.

麻辣水煮魚 Spicy Fish StewNing Chi Spicy Pot Sauce

加入高湯和水一起煮。湯煮開了後放入魚片加蓋繼續煮到熟。上面放香菜。
Add broth and water. When boiling, put in fish, covered until done. Put cilantro on top.

麻辣水煮魚 Spicy Fish Stew麻辣水煮魚 Spicy Fish Stew

麻辣水煮魚 Spicy Fish Stew

麻辣水煮魚 Spicy Fish Stew

Note: 寧記麻辣鍋醬是濃縮的醬汁,味道不錯,但非常辣。最好先放一點嘗一嘗辣度,再決定加多少。魚片放入就不要一直翻動,以免魚片散掉。如果要放黃豆芽,先燙熟放入容器最底,再放入煮好的水煮魚。將魚片換成牛肉片或豬肉片就是好吃的麻辣水煮牛或麻辣水煮肉片了!
Ning Chi Spicy Sauce is a concentrated sauce, very spicy. Best to put a little to taste spiciness first, and then decide how much to put in. When put in fish fillets, not to turn too much to avoid fish to be separated. If you want to put the yellow bean sprouts, boiled first,  put into the bottom of the container, then add the cooked spicy fish on top. Substitute fish with beef or pork to become tasty Spicy Beef Stew or Spicy Pork Stew!

 

麻油雞湯 Sesame Oil Chicken Soup

濃濃的酒香,讓你全身都暖呼呼最佳補湯!

麻油雞湯 Sesame Oil Chicken Soup

麻油雞湯 Sesame Oil Chicken Soup

Ingredients

  • 6 chicken drumsticks 雞腿
  • 1/2 bottle rice wine 米酒 (喜歡重口味的可以放2瓶酒不放水)
  • Ginger 薑 (越多越好)
  • 2 tablespoons sesame oil 麻油
  • Goji 枸杞 (optional)

Directions

這是參考阿基師的做法,比較清淡的口味。將雞腿剁成塊,用熱水川燙,去血水。薑切片或拍碎。
Chop the chicken legs into pieces, put in a pot with boiling water to get rid of scum. Slice or smash gingers.

麻油雞湯 Sesame Oil Chicken Soup

先用沙拉油爆薑,要把薑炒出味道來,變乾乾的才行。再把雞肉下鍋拌炒。(阿基師說:因為麻油不耐高溫,會越炒越苦,所以要先用沙拉油爆香薑片。)
Saute ginger with cooking oil until the ginger become dry. Stir fry with chicken together. (Sesame oil will taste bitter if under high temperature too long.)

麻油雞湯 Sesame Oil Chicken Soup 麻油雞湯 Sesame Oil Chicken Soup

加入水和米酒繼續燉煮直到酒香味都出來,肉也軟了。起鍋前加麻油和枸杞再煮一下就好了。(喜歡重口味的可以只放酒不放水。)
Add water and rice wine and continue to simmer until the rice wine flavor are out and the meat is soft. Add sesame oil and goji and continue to cook a little bit before serve. (For heavier taste, put only 2 bottles of rice wine without any water.)

rice wine 麻油雞湯 Sesame Oil Chicken Soup
Note:
1. 這是參考阿基師的做法,比較清淡的口味。根據阿基師,煮麻油雞不可加鹽,不然雞肉會柴(不嫩)。而先用沙拉油炒薑煮出來的湯就不會苦苦的。喜歡重口味的可以都放全酒不放水。
Do not put salt in the soup or the meat will not be tender. Use cooking oil to saute ginger instead of sesame oil to prevent the soup becoming bitter. For heavier taste, put only rice wine (about 2 bottles) without any water.

2. 好友璐璐提供的另種做法:先用乾鍋煎薑片,邊緣焦焦後下黑麻油和雞肉炒至變色。加啤酒去煮。煮好後加雞粉或柴魚粉調味。再依個人喜好加米酒一起煮。
Another recipe from my friend: Saute gingers in a pot (dry, without oil). Add sesame oil and chicken when gingers turn slightly burn, stir-fry until chicken half cooked. Pour a can of beer and cook for a while, add a little chicken powder to enhance favor. Add rice wine (according to personal preference) and cook until done.

 

絲瓜貢丸粉絲煲 Loofah Meatball Pot

甜美的絲瓜是美容的佳品!

絲瓜貢丸粉絲煲 Loofah Meatball Pot

絲瓜貢丸粉絲煲 Loofah Meatball Pot

Ingredients

  • 2 Loofahs 絲瓜
  • 10 meatballs 貢丸
  • 3 bean thread noodles 粉絲
  • A few dry shrimps 蝦米
  • 4 cups 雞湯(高湯)
  • Ginger 薑
  • Green onion 蔥
  • Salt 鹽
  • White pepper powder 白胡椒粉

Directions

貢丸切半,絲瓜削皮去籽切成塊狀。薑切絲,入熱油鍋和蝦米一起爆香。放入貢丸,絲瓜一起拌炒一下後加入雞湯(高湯)和切段的蔥,適量的鹽和胡椒一起煮。煮滾後加入粉絲煮至軟即可。
Meatballs cut in half, peeled and seeded loofah cut into pieces. Saute shredded ginger and dry shrimps together. Add meatballs and loofah and stir-fry a little, then add chicken broth and green onion, salt and white pepper powder and cook until boiling. Put in bean thread noddles in the pot until soft.

Loofah Meatball PotLoofah Meatball PotLoofah Meatball Pot
Note: 絲瓜中含防止皮膚老化的B族维生素,增白皮膚的維生素C等成分,能保護皮膚、消除斑塊,使皮膚潔白、細嫩,是不可多得的美容佳品。
Loofah contains vitamin B and vitamin C and other ingredients that are good in preventing skin aging and to lightening the skin as well. It will protect the skin, remove spots and make the skin lighter and tender. It’s a good food for skin care.

 

迷迭香烤雞腿 Roasted Rosemary Chicken

迷迭香的香氣, 讓人大快朵颐!

Roasted Rosemary Chicken 迷迭香烤雞腿

Roasted Rosemary Chicken 迷迭香烤雞腿

Ingredients

  • 6 chicken leg quarters 全雞腿
  • 1/4 cup chopped rosemary 迷迭香 (切碎)
  • 1/4 cup salt 鹽
  • 1 tablespoon black pepper 黑胡椒
  • 2 tablespoon cooking wine 料酒
  • 4 cloves of garlic 大蒜(拍扁)

Directions

拿一個大鍋,放入所有的材料,加水蓋過雞腿。放入冰箱浸一晚。
Place all chicken legs in a big pot, add all seasonings and water to cover all meat. Put inside the refrigerator for overnight.
Brining the chicken

將雞腿皮向上在烤盤上排好(倒一杯水在底盤裡以免滴下的油汁被烤焦,也保持肉質濕潤。)上面再放些迷迭香和黑胡椒。
Place chicken legs skin side up in a roasting pan (pour a cup of water to the bottom tray to avoid drippings over burned, and also keep moisture. ) Sprinkle some rosemary, and pepper on skin side.

Roast in the oven

放入烤箱以華氏三百五十度烤約四十分鐘,或直到雞腿呈金黃色且皮酥脆。
Roast in a 350°F oven for about 40 minutes or until the chicken legs are golden and crispy.

Roasted Rosemary Chicken 迷迭香烤雞腿

Note: 鹽漬過的雞腿再烤可以保持肉質濕潤,並幫助入味。迷迭香用乾燥的或新鮮的都可以。
Brining a chicken can help keeping the meat moister, and also helps the taste more flavorful. Either dried or fresh rosemary is ok to use for this dish.

 

羅勒茄汁雞扒 Chicken Fillets with Tomato Basil Sauce

香煎多汁的雞扒,澆上濃郁的番茄羅勒醬汁,配得剛剛好!

羅勒茄汁雞扒 Chicken Fillets with Tomato Basil Sauce

羅勒茄汁雞扒 Chicken Fillets with Tomato Basil Sauce

Ingredients

  • 4 chicken breasts (cut into 12 thin pieces) or chicken thighs 雞胸肉或雞腿肉
  • 1 egg 蛋
  • 2 tablespoon flour 麵粉
  • 1/2 teaspoon ground pepper 黑胡椒粉
  • 1 teaspoon salt 鹽
  • 1 teaspoon sugar 糖
  • 1/2 onions, diced 洋蔥
  • 4 tomatoes 番茄
  • 2 cloves garlic, minced 大蒜
  • 1 tablespoon basil 羅勒
  • 1 tablespoon white wine 白酒

Directions

雞胸肉斜切共十二薄片,每片拿刀背敲打幾下。把所有的雞片放入一個大碗,拌入1/2小匙鹽,打好的蛋汁和麵粉。
Chicken breasts cut into 12 thin pieces, tap each piece with the back of the knife. Put all pieces into a big bowl and mix in 1/2 teaspoon salt, egg and flour.

tap with back of the knifemix in salt, egg and flour

洋蔥,番茄切小粒。先熱鍋加油,把洋蔥粒以中火炒至微微焦,再將番茄粒,1/2 小匙鹽,糖,黑胡椒,白酒加入轉小火蓋鍋煮十五~二十分鐘。打開鍋蓋加入切碎的羅勒繼續燒到醬汁比較濃稠,約十分鐘。
Dice onion and tomato.  Heat up a pan with cooking oil, brown the onion first and then add tomato, 1/2 teaspoon salt, sugar, black pepper powder, white wine , simmer covered in low heat for 15 ~ 20 minutes.  Open the cover, add chopped basil and continue to simmer for another 10 minute or until the sauce gets thicker.

tomato and onion dicedbrown the onion

cook tomato sauceadd basil

準備一個不沾鍋,熱油,加入雞片煎至兩面呈金黃色。最後在雞扒上淋上煮好的醬汁。
In a non-stick pan, add cooking oil and heat to medium high,  pan fry chicken fillets and brown on each side. Pour sauce over the chicken fillets.

pan fry chicken fillets

Note: 也可以用雞腿肉代替雞胸肉!上面撒些起士粉更是小孩的最愛!這個醬汁也可用在義大利麵上。
You can also substitute chicken breast with chicken thighs for different texture.  For kids, sprinkle with Parmesan cheese on the top if desired.  The sauce can also be used as spaghetti sauce for spaghetti.

 

泰式涼拌牛肉沙拉 Thai Beef Salad

想來一點不一樣的嗎?酸酸辣辣又透沁涼的牛肉沙拉,很開胃的哦!

泰式涼拌牛肉沙拉 Thai Beef Salad

泰式涼拌牛肉沙拉 Thai Beef Salad

Ingredients

  • 3 pounds Beef, thin slices 嫩牛肉,切薄片
  • 4 Shallots, minced 紅蔥頭, 切碎
  • 1 cup Cilantro, chopped 香菜
  • A few Mint leaves 薄荷葉
  • A few Basil leaves 九層塔
  • 4 tablespoons Lime juice 萊姆汁
  • 2 tablespoons Fish Sauce 魚露
  • 1 tablespoon Sugar 糖
  • 1 ~ 2 tablespoons Hot Chili Powder 辣椒粉
  • Salt and Pepper 鹽,胡椒

Directions

將牛肉切成薄片(冰凍一下比較好切),用水川燙一下至顏色轉粉紅色,撈起瀝乾。也可以煎牛排半熟再切薄片。
Beef cut into thin slices (better to cut when a little frozen), boil in hot water for a little bit until the color turns pink, drain the water. Or, grill the steak and then cut into thin slices.

Beef cut into thin slices

紅蔥頭,香菜,薄荷葉,九層塔全部切碎拌好。拌入牛肉,加上萊姆汁,糖,魚露和辣椒粉入味。
Chop all shallots, cilantro, mint leaves, basil leaves. Mix in lime juice, sugar, fish sauce, chili powder with cooked beef/steak.

Beef Salad ingredientsBeef Salad ingredients

Note: 視個人口味調整鹹和辣。牛肉要嫩一點比較好吃。
Base on personal preference to adjust salt and chilli powder. Don’t cook the beef/steak too long!

 

醃牛肉佐辣根醬 Corned Beef with Horseradish

粗鹽醃牛肉配上香辣的辣根醬,吃了會上癮的哦!

醃牛肉佐辣根醬 Corned Beef with Horseradish

醃牛肉佐辣根醬 Corned Beef with Horseradish

Ingredients

  • 1 package of ready-make Corned Beef  Brisket 醃牛肉
  • Horseradish 辣根醬
  • Water 水

Directions

市售醃牛肉一包,買回打開包裝洗淨牛肉。在一個深鍋放入牛肉,放水蓋過牛肉煮開。再放入附上的佐料包,小火煮三小時。
Open the package and wash the brisket. Put the corned beef brisket in a large pot, cover it with water and bring it to broil. Add the attached seasoning in the water and simmer for 3 hours.
corned beefcorned beef seasoningsimmer corned beef

煮好後拿出切片。上面放上辣根醬。
Cut thin slices and top with horseradish.

cut thin slices

可以和馬鈴薯,包心菜,紅蘿蔔一起享用。或是冷卻後作成三明治。
Goes well with potatoes, cabbages and carrots.  Or make corned beef sandwich when it’s cold.

corned beef sandwich
Note: 英文 Corned beef 中的 corn 是指顆粒大的粗鹽,而不是玉米哦。辣根又稱西洋山嵛菜,是十字花科马罗卜属多年生宿根耐寒植物。可以做为蔬菜使用,具有刺激鼻窦的香辣味道。
In English, the corn in the corned beef is a large coarse salt, not corn, the vegetable. Horseradish is a perennial plant of the Brassicaceae family, which also includes mustard, wasabi, broccoli, and cabbages.

 

水煎包 Steam-Fried Buns

Recipe provided by Sandy Tang and Jenny Chen (filling)

金黃香脆的水煎包,讓你回味家鄉風味!

水煎包 Steam-Fried Buns

水煎包 Steam-Fried Buns

水煎包 Steam-Fried Buns

水煎包 Steam-Fried Buns

Ingredients

包子皮 Bun wrapper:

  • 3 cups all-purpose flour 中筋麵粉
  • 1 1/2 teaspoon yeast 乾酵母粉
  • 1 teaspoon baking powder 泡打粉 (optional, 讓皮比較鬆軟)
  • 1 ~ 2 tablespoon sugar 糖 (我只加一匙)
  • 1 tablespoon oil 油
  • 1 cup water 水

高麗菜豬肉餡 Cabbage Pork Filling:

  • 1/4 head of Cabbage 高麗菜
  • 1 tablespoon salt (for the cabbage use) 鹽,用於高麗菜中
  • 1 pound ground pork 豬絞肉
  • 1 Mung been thread 粉絲
  • 2 green onions 青蔥
  • 1 tablespoon cooking wine 米酒
  • 2 tablespoons soy sauce 醬油
  • 1 tablespoon ginger, minced 薑末
  • 1 tablespoon sesame oil 麻油
  • 1 tablespoon corn starch 太白粉
  • 1 tablespoon small dry shrimp 蝦皮

Directions

用一個大盆把麵粉,乾酵母粉和糖混合一起。慢慢加水,再揉成均勻柔軟的麵團為止。加蓋放一旁發酵(可以放在密閉的烤箱裡,天冷可開烤箱的小燈)。發酵三十分到一小時。
Mix flour, yeast and sugar together in a big bowl. Add water little by little and mix slowly. Knead until smooth. Cover and put aside (or put in the oven with only a light on) for 30 ~ 60 minutes.
dry yeastMix wellsmooth dough

準備內餡:粉絲泡水變軟後切小段。蔥洗淨切小段。高麗菜切小段,加一匙鹽搓一下再擠出鹽水。絞肉放米酒,醬油,薑末,麻油,太白粉一起攪拌倒有彈性。再和準備好的其它材料全加在一起攪拌均勻。
Prepare the filling: Soak mung bean thread in water until soft and cut to small sections. Wash green onion and cut into small pieces. Cut cabbage into small pieces, put 1 tablespoon salt, rubbing it over and then squeeze out the salty water. Mix ground pork with wine, soy sauce, minced ginger, sesame oil, corn starch until smooth. Add everything else for the filling and mix well.

mung bean threadcabbage with saltmix fillingcabbage pork filling

在砧板上撒上麵粉,將麵團揉成長條狀,再切成二十塊。再撒麵粉在每一小塊麵團的表面。用桿麵棍壓成外緣較薄、中間較厚的圓皮。
Sprinkle flour on a cutting board, knead dough to a long roll. Cut into about 20 pieces. Put more flour on the surface of each small dough. Using rolling pin to thin out each pieces (outside thinner than inside) to rounded shape.

to a long roll20 peicesflatten the dough

在每小片麵團包入攪拌好的內餡。用手指在開口打褶後收口(多練習幾次就會了。)靜置十分鐘。
Add meat filling in each pieces and shape with fingers. Pleat in the opening with your fingers until all close up. Wait for 10 minutes.

put filling inpleat in the openingready to cook

在一個平底煎鍋加點油。把包子排排好。先煎一下,再加麵粉水到一半包子的高度。加蓋用中火蒸至水快要收乾,約十分鐘。
In a frying pan, add cooking oil first and then the buns. Put all the bun together. Fry a little bit, and then put flour water (1 teaspoon flour mix in water) to the half high of the buns. Cover and cook in medium heat for 10 minute (or until the water is almost dry up).

line up bunsadd water to half highcover and cook

起鍋前撒點麻油和白芝麻在包子上。
Open the cover, sprinkle sesame oil and sesame seeds on top.

水煎包 Steam-Fried Bun水煎包 Steam-Fried Bun水煎包 Steam-Fried Buns

Note: 想要煎得金黃色的脆皮,在煎水煎包時加入麵粉水就有脆皮的效果。
Add the flout water when pan fry the buns to get the crispy skin.

 

黑胡椒豬排 Pork Chops with Black Pepper Sauce

香辣的黑椒汁,是豬排的好朋友!

黑胡椒豬排 Pork Chops with Black Pepper Sauce

黑胡椒豬排 Pork Chops with Black Pepper Sauce

Ingredients

  • 6 Bone-in Pork chops 帶骨豬排

Black Pepper Sauce 黑椒汁:

  • 1/2 onion 洋蔥
  • 2 tablespoons oyster sauce 蠔油
  • 1 tablespoon soy sauce 醬油
  • 2 tablespoons of chopped garlic 蒜末
  • 2 tablespoons of black pepper 黑胡椒
  • 1 tablespoon of sugar 糖
  • 1 tablespoon butter 奶油
  • 4 tablespoons of water 水

Directions

將豬排洗淨, 用肉錘拍打。
Wash pork chops and tenderize with a meat hammer.
Pork Chops

黑椒汁做法:在鍋中加奶油炒洋蔥至透明,加蒜粒和其它的調味料一起用小火煮十分鐘。
Black Pepper Sauce: Stir fry onion with butter until the color turns to transparent; add chopped garlic and the rest of the ingredients; simmer for 10 minutes over low heat.

black pepper sauceblack pepper sauce

在平底鍋中放一匙油,將豬排煎至熟。再將黑椒汁澆在豬排上即可。
Heat 1 tablespoon oil in a pan, pan-fry pork chops over medium heat until done. Pour sauce over pork chops.

Pork Chops

 

Note: 喜歡濃郁一點的可以在黑椒汁裡勾芡。
Put a little bit corn starch water to thicken the sauce to have a richer favor.

 

串燒沙爹雞 Chicken Satay with Peanut Sauce

充滿南洋風味的串燒沙爹雞,澆上濃郁的花生醬汁,讚啦!

Chicken Satay with Peanut Sauce 串燒沙爹雞

Chicken Satay with Peanut Sauce 串燒沙爹雞

Ingredients

  • 6 skinless chicken thighs, cut into thin strips (about 3 strips per thigh)
  • 18 wooden skewers 竹籤
  • 3 tablespoon Satay Sauce (from Lee Kum Kee) 沙爹醬
  • 1 tablespoon water
  • 1 teaspoon soy sauce

Peanut Satay Sauce 花生沙爹醬汁

  • 1 cup peanut butter
  • 1/3 cup water
  • 2 cloves garlic, minced
  • 1/2 teaspoon soy sauce
  • 2 teaspoon sesame oil
  • 2 tablespoon brown sugar
  • 2 tablespoon fish sauce
  • 1/2 teaspoon lime juice
  • 1/3 cup coconut milk
  • 1 teaspoon chili sauce (optional)

Directions

將沙爹醬和水,醬油混合好為醃醬汁。雞肉洗淨,切成長條。
Mix well LKK Satay Sauce, water and soy sauce. Wash chicken and cut into strips.

Chicken Satay

Cut into strips

用調好的沙爹醬汁拌勻,醃約3小時。
Marinate for 3 hours.

Mix with Satay sauce

Mix with Satay sauce

竹籤浸水(比較不會燒焦。)
Soak wooden skewers in water (less likely to burn.)

竹籤浸水

竹籤浸水

烤肉架燒熱,約350F度。將雞肉串好。
Set the grill for about 350F. Thread chicken onto the skewers.

Meat onto the skewers

Meat onto the skewers

Meat onto the skewers

Meat onto the skewers

串好的雞肉排放架上,燒烤至一面金黃(需要時加上醬汁防雞肉變乾),翻面繼續燒烤至另一面金黃色。
Grill the satay on the BBQ grill, grill until golden color (basting the a little leftover marinade from the bottom of the bowl to prevent drying.) Turn over and grill until done.

On the grill

On the grill

Grilled chicken satay

Grilled chicken satay

Peanut Satay Sauce 花生沙爹醬汁

把所有的材料攪拌均勻。愛吃辣的可以加辣椒醬。
Mix all the sauce ingredients into mixer. Add chili sauce for spicy taste.

Coconut milkPeanut Satay Sauce

吃的時候澆上自製花生沙爹醬,風味更好。
Pour peanut satay sauce over chicken for better taste.

Make spicy and non-spicy sauce for dipping

Make spicy and non-spicy sauce for dipping

Chicken Satay with Peanut Sauce 串燒沙爹雞

Chicken Satay with Peanut Sauce 串燒沙爹雞

Note: 用雞胸肉也可以,口感比較不一樣。做好的花生醬也可以拿來沾別的蔬菜,春捲等。

 

紅燒排骨 Braised Pork Spareribs

家鄉的味道,入口即化!

紅燒排骨 Braised Pork Spareribs

紅燒排骨 Braised Pork Spareribs

Ingredients

  • 3 pounds pork spareribs 小排骨
  • 1 cup soy sauce
  • 2 cup water
  • 1/4 cooking wine
  • 2 tablespoon vinegar
  • 1 tablespoon sugar
  • 5 pieces of ginger

Directions

排骨用滾水燙熟,倒去血水。用大鍋加水,醬油,酒,醋,糖和薑片。開大火將汁煮滾。口味鹹淡和酸甜度則自行決定調整。

將排骨放入,大火煮開後用最小的火,加蓋慢燉。二小時後,開蓋大火將汁燒乾即可。

Note: 盤內可墊炒菠菜,或青花菜,或其它顏色的菜,排骨置中間。

 

梅子醬燉肉 Plum Pork Stew

用慢燉鍋的方法,簡單, 香噴噴的滋味啊!

Plum Pork Stew 梅子醬燉肉

Plum Pork Stew 梅子醬燉肉

Ingredients

  • 3 pounds pork shoulder roast
  • 1/2 cup plum jelly or jam 梅子醬
  • 1/3 cup soy sauce
  • 1/4 cup brown sugar
  • 1/4 cup chopped green onions
  • 2 tablespoons molasses
  • 2 teaspoons ground ginger
  • 2 gloves garlic, minced
  • 2 cups water
  • 2 tablespoons cornstarch + 2 tablespoons water

Directions

將豬肉切塊,放入滾水中川燙個五分鐘。撈起洗淨。再放入慢鍋 (slow cooker)裡。

Plum Pork Stew 梅子醬燉肉 slow cooker

在一小碗裡,放入梅子醬,醬油,紅糖,青蔥,molasses,薑和蒜混和好倒在鍋裡的豬肉上。蓋鍋燉個六小時(low-heat setting)或是三小時(high-heat setting)。

醬汁做法:拿一小鍋倒出煮好的湯汁,去除肥油汁。另一小碗太白粉加水勾芡,倒入湯汁以中火煮到黏稠狀。

Prepare a pot with boiling water. Cut pork into pieces.  Put pork into boiling water for 5 minutes.  Rinse the pork and put into a slow cooker.  In a small bowl, combine plum jelly, soy sauce, brown sugar, green onions, molasses, ginger and garlic.  Pour over pork.  Cover and cook on low-heat setting for 6 hours or on high-heat setting for 3 hours.

For sauce, strain cooking juices into a small saucepan; skim off fat. In a small bowl, combine cornstarch and the water; stir into cooking juice over medium heat until thickened.

Note: 用慢鍋來燉肉是簡單方便的小撇步。不用擔心爐上煮焦,或是不夠入味。因為慢鍋需要時間,要把時間算好哦!

 

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