休息左幾日, 真係精神好多呀, 上個星期啲奧運項目真係好好睇, 晚晚都追到好夜呀

劉翔受傷退下火線, 好多人都感到可惜, 不過如果勉強作賽, 我只怕到時更傷, 對將來影響仲大呀, 休息是為走更長的路嘛,  劉翔加油呀, 休養好先再比賽啦

星期六同blog友隱形玻璃屋食飯, 第一次見佢, 估唔大家好似好熟咁, 乜都傾到一大餐, 哈哈哈, 希望佢喜歡我整個椰汁糕啦, 至於當晚食左啲乜, 星期六先話比大家知啦

今日要出哩個好好味嘅咖哩排骨呀, 由於先前有唔少次比人話我煮野無汁, 所以我決定今次煮多多汁比大家, 哈哈哈

排骨今次我無出水, 煎完就炆呀, 講過啦, 出過水就比較乾淨啲, 煎封去炆就香口啲, 所以睇自己口味, 先決定點整啦

如果大家怕辣, 或者小朋友唔受得辣, 比個貼士大家, 大家可以煮時加多啲奶落去炆, 咁就唔會辣爆咀啦, 唔信就試吓啦, 出街食都係呀, 如果太辣, 不況叫杯奶類飲品, 飲完就唔會辣啦

炆完先好調味呀, 否則過鹹唔好賴我呀, 呵呵

正所謂: 咖哩排骨超多汁, 香濃惹味確係得

 
(密碼: tonytsang)
onytsang and kareny recipy
烹調時間: 45分鐘左右

紅字代表有資料提供, 請按下去
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1- 排骨1磅半, 切件 (1.5 lbs pork ribs, cut into pieces)
tonytsang and kareny recipy
2- 芋絲12粒(1包), 去水( 12 yam bundles, drained)
tonytsang and kareny recipy
3- 中型洋蔥去皮, 切件 (1 medium onion, peeled, diced)
tonytsang and kareny recipy
4- 蒜蓉1湯匙 (1 tbsp of minced garlic)
tonytsang and kareny recipy

份量自供參考 (just for reference only)
tonytsang and kareny recipy
1- 李x牌咖哩醬5湯匙 (5 tbsp curry paste)tonytsang and kareny recipy
tonytsang and kareny recipy
2- 鹽2茶匙 (1 tsp salt)
tonytsang and kareny recipy
3- 水3湯匙+ 2湯匙粟粉 (3 tbsp water + 2 tbsp corn starch)
tonytsang and kareny recipy


tonytsang and kareny recipy
1- 先將排骨用基本野醃15分鐘, 再快火落油(1湯匙)起鑊, 將排骨炒至金黃及全熟, 隔油備用 (圖1)
tonytsang and kareny recipy
2- 快火落油(1湯匙)起鑊, 先爆香蒜蓉, 再加洋蔥用半茶匙鹽炒至軟身, 再加排骨和咖哩醬同炒(圖2)
tonytsang and kareny recipy
3- 加水蓋過材料, 水一滾轉中火, 蓋頂炆30分鐘(圖3), 再加鹽試味, 加入芋絲兜勻煮2-3分鐘(圖4), 上碟即成 
tonytsang and kareny recipy
1- Marinade the ribs with basic seasoning for 15 minutes.  Heat the pan with 1 tbsp of oil over high heat.  Fry the ribs until it is fully cooked.  Drain it well and put it aside (fig.1).
tonytsang and kareny recipy
2- Heat the pan with 1 tbsp of oil over high heat.  Fry the garlic until fragrant.  Stir in the onion with 1/2 tsp of salt and stir-fry it until soft.  Stir in curry paste and ribs, and mix it well (fig.2).
tonytsang and kareny recipy
3- Add water until cover all ingredients, and heat it through.  Close the lid and reduce heat to medium.  Simmer it for about 30 minutes (fig.3).  Mix in salt to adjust the taste if necessary.  Stir in yam bundle and mix it well (fig.4).  Cook for another 2 minutes.  Dish up and serve it in hottonytsang and kareny recipy

1- 排骨先煎好後炆能保持它的肉汁
tonytsang and kareny recipy
2- 不同牌子的咖哩味道都唔一樣, 記得自己要試味呀, 如果怕辣可以加奶而減少水份
tonytsang and kareny recipytonytsang and kareny recipy
1- Fry the ribs before simmer it can help to keep moisture of the meat
tonytsang and kareny recipy
2- Different brand of curry sauce will taste differently.  Make sure you adjust the taste accordingly.  Add some milk to replace the water can reduce its spicy level
tonytsang and kareny recipypy

奧運真係令我瞓少好多, 明明話左唔睇啦, 諗著早啲瞓啦, 點知一見男子體操, 又忍唔著, 睇到12點半先瞓, 好唔掂呀, 好似今晚又有女子體操決賽喎, 點算呀

今日出哩個餸真係超易呀, 20分鐘一定搞掂呀, 好味道又唔難做呀

榨菜, 都只係買一包包切好晒嘅, 唔需要點預備啦, 但你怕辣, 怕鹹的話, 不況洗吓佢先用, 然後落鑊炒香就已經可以好好味呀

由於榨菜夠鹹啦, 所以蛋可以唔落鹽, 或落好少就夠晒啦, 蛋一定要快手兜好, 唔好煮太熟, 乾晒嘅蛋超難食呀

至於七味粉, 你怕辣可以唔落, 又或者落少少辣椒代替都得, 我自己仲加左少少黑芝麻, 其實唔加亦得, 所以我食譜入面係無寫到哩個材料呀

點呀, 20分鐘就搞掂, 材料又簡單, 放工先煮都仲有大把時間淨啦

正所謂: 辣辣榨菜炒滑蛋, 快捷好味又簡單


(密碼: tonytsang)
tonytsang and kareny recipy
烹調時間: 20分鐘左右

紅字代表有資料提供, 請按下去
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tonytsang and kareny recipy
1- 大蛋2隻, 發勻 (2 Large, blended)
tonytsang and kareny recipy
2- 七味粉1茶匙 (1 tsp of Japanese assorted chili pepper)
tonytsang and kareny recipy
3- 辣榨菜絲1包, 70g (1 bag of shredded preserved vegetable, 70g)
tonytsang and kareny recipy
4- 青蔥切粒, 半杯 (1/2 cup of green onion, finely chopped)
tonytsang and kareny recipy
5- 蒜蓉1湯匙 (1 tbsp minced garlic)
tonytsang and kareny recipy


tonytsang and kareny recipy
1- 快火油(約1湯匙)起鑊, 將青蔥, 蒜蓉和榨菜爆香(圖1), 再加蛋漿, 待差不多6-7成熟時(圖2)快手兜勻上碟, 灑上七味粉即成
tonytsang and kareny recipy
1- Heat the pan with some butter over high heat (at least 1 tbsp of oil).  Stir fry green onion, garlic and preserved vegetable until fragrant (fig.1).  Stir in the blended egg.  Once it is around 60-70% cooked (fig.2), stir fry it quickly and dish it up.  Add the chili powder on the top and serve it in hot.
tonytsang and kareny recipy

1- 蛋雖然7成熟, 但其實餘熱會令蛋熟透, 不用擔心
tonytsang and kareny recipy
2- 榨菜怕鹹的話, 可以浸一浸水, 洗乾淨才用
tonytsang and kareny recipy
1- Do not over cook the egg as the remained heat will continue to cook the egg.
tonytsang and kareny recipy
2- Wash the preserved vegetable if you want it less salty.
tonytsang and kareny recipy

奧運期間真係辛苦我呀, 晚晚睇到好夜, 昨日又睇游泳比賽同埋體操睇到1點呀, 今日好眼瞓呀, 救命呀

不過賽事真係好緊湊呀, 美國游泳phels 真係好犀利呀, 22歲已經囉左11面奧運金牌呀, 女子體操又好好睇呀, 美國同中國鬥得好緊張呀, 最後中國贏到金牌, 我都覺得好開心呀, 好感人呀

今日哩個靚餸, 其實都有少少難度呀, 最難當然就係填滿個苦瓜, 但又唔好比佢甩出嚟喎, 秘訣就係每個苦瓜都要填滿少少, 同埋要灑好粟粉, 煎好就小心啲, 唔好反得太大力就無咩問題啦

我知有唔少人怕苦, 所以我今次出左水, 我覺得真係無咁苦呀, 所以你怕苦的話, 不況先出水, 如果唔怕的話, 唔出都得喎

先煎後炆令味道更加香濃呀, 大家有無見我碟中有啲肉呀? 無錯, 如果你填晒啲苦瓜仲有淨啲肉, 可以扼成肉球, 同苦瓜環一齊煮, 雖然無苦瓜, 但都好好味呀

大家不況試吓啦, 我覺得填苦瓜其實都幾好玩呀, 哈哈哈

正所謂: 涼瓜肉環夠得意, 一於整嚟試吓先 


(密碼: tonytsang)
tonytsang and kareny recipy
烹調時間: 40分鐘左右

tonytsang and kareny recipy
1- 苦瓜2條 (2 bitter melons)
tonytsang and kareny recipy
2- 碎豬肉3/4磅 (3/4 lbs of minced pork)
tonytsang and kareny recipy
3- 蝦米2湯匙, 浸軟切粒 (2 tbsp of chopped dried shrimps, soaked)
tonytsang and kareny recipy
4- 紅辣椒粒1湯匙 (1 tbsp of chopped red pepper)
tonytsang and kareny recipy
5- 蒜茸1湯匙 (1 tbsp of minced garlic)
tonytsang and kareny recipytonytsang and kareny recipy

份量自供參考 (just for reference only)
tonytsang and kareny recipy
1- 李x牌蒜茸豆豉醬3湯匙 (3 tbsp black bean and garlic sauce)
tonytsang and kareny recipy
2- 蠔油1湯匙 (1 tbsp oyster sauce)
tonytsang and kareny recipy
3- 糖1茶匙 (1 tsp sugar)
tonytsang and kareny recipy
4- 水半杯 (1/2 cup of water)
tonytsang and kareny recipy
5- 生粉2茶匙+1湯匙水 (2 tsp corn starch + 1 tbsp of water)


tonytsang and kareny recipy
1- 快火落油(1茶匙)起鑊, 炒香蝦米, 再倒入碎肉, 用基本野攪勻至起膠, 備用, 苦瓜切環(圖1)去芯, 用醃醃5分鐘, 飛一飛水(約3分鐘), 隔好水備用
tonytsang and kareny recipy
2- 碎肉填滿苦瓜, 平均灑上粟粉(圖2), 快火落油(1湯匙)起鑊, 轉中火煎至苦瓜兩面金黃(圖3)盛起備用
tonytsang and kareny recipy
3- 快火落油(1湯匙)起鑊, 爆香蒜茸, 辣椒和蒜茸豆豉醬, 加入汁料煮滾, 轉中火將苦瓜每面炆10分鐘(圖4), 生粉水埋獻上碟即成
tonytsang and kareny recipy
1- Heat the pan with oil (1 tsp) over high heat.  Fry the shrimps until fragrant.  Remove it from the pan and mix into the minced pork along with the basic seasoning.  Stir mixture clockwise until it forms a paste.  Cut the bitter into big rings (fig.1).  Remove the core.  Marinade the bitter melon with some salt for 5 minutes and cook it under boiled water for 3 minutes.  Drain well and put is aside. 
tonytsang and kareny recipy
2- Fill up each bitter melon with the mixture.  Coat evenly with corn starch (fig.2).  Heat the pan with oil (1 tbsp) over high heat.  Reduce the heat to medium and fry the bitter melon until both sides turn brown (fig.3).  Dish it up. 
tonytsang and kareny recipy
3- Heat the pan with oil (1 tbsp) over high heat.  Stir-fry the garlic, pepper and the black bean sauce until fragrant.  Stir in the sauce mix and heat through.  Reduce the heat to medium.  Simmer each side of bitter melon for 10 minutes (fig.4).  Stir in the corn starch mixture and mix well.  Dish it up and serve it in hot.
tonytsang and kareny recipy

1- 填苦瓜時, 要填滿一點, 因為肉煮熟會收縮
tonytsang and kareny recipy
2- 肉餅一定加適量的水去攪, 肉才不會太實, 會鬆軟
tonytsang and kareny recipytonytsang and kareny recipy
1- Fill up the bitter melon as much as possible.  Meat will be shrinking after cook.
tonytsang and kareny recipy
2- Add some water when stir the pork.  It will make the pork texture puffier after cook.

yahoo又short short 地啦, 所以今日先咁遲出blog呀

我昨日好夜先瞓, 因為我哩邊播男子體操決賽呀, 好開心呀, 睇著中國隊贏左, 真係好勁呀, 尤其係最後玩單桿個小朋友呀, 最後一位喎, 幾大壓力呀, 點知佢就囉左最高分, 睇到我拍晒手掌呀

游泳比賽都好正呀, 不過真係好好笑, 有啲人輸左賴因為改左朝頭早比賽, 唔慣喎, 哩啲係咩理由呀, 真係輸左就賴地硬呀

今日哩個餸辣辣酸酸非常醒胃呀, 我係韓國超市終於買到啲係人食嘅泡菜啦, 同上次係鬼佬超市買個啲比, 真係一個係天堂同一個係地獄咁呀

泡菜都係要炒過先香呀, 加埋金菇呀同豆腐, 雖然無肉呀, 不過都好豐富呀, 食到我好飽呀

泡菜要酸酸地先好味, 不過個汁煮到後期, 我覺得唔係好夠酸, 所以加啲醋, 如果大家試味時, 覺得夠味, 就唔需要加呀

正所謂: 泡菜金菇燴豆腐, 香辣惹味夠豐富


(密碼: tonytsang)
tonytsang and kareny recipy
烹調時間: 40分鐘左右

紅字代表有資料提供, 請按下去
Click the red word to see more detail

tonytsang and kareny recipy
1- 滑豆腐一盒, 切粒 (1 box of soft tofu, diced)
tonytsang and kareny recipy
2- 蒜蓉1湯匙 (1 tbsp minced garlic)
tonytsang and kareny recipy
3- 中型洋蔥1個, 切絲 (1 medium onion, peeled, sliced)
tonytsang and kareny recipy
4- 罐頭筍片1罐, 非必要 (1 cane of sliced bamboo shoots)
tonytsang and kareny recipy
5- 粟米仔8條, 切粒 (8 baby corns, diced)
tonytsang and kareny recipy
6- 韓國泡菜400克 (400g of Korean kimchi)
tonytsang and kareny recipy
7- 金菇200克, 去尾段 (200g of Enoki mushroom, stemmed off)
tonytsang and kareny recipy

份量自供參考 (just for reference only)
tonytsang and kareny recipy
1- 日本湯粉1包(35oz), 非必要 (1 bag of Bonito Flavored soup stock, optional)
tonytsang and kareny recipy
2- 日本七味粉3茶匙 (3 tsp Japanese assorted chili pepper)
tonytsang and kareny recipy
3- 麻油1湯匙 (1 tbsp sesame oil)
tonytsang and kareny recipy
4- 鹽1/2湯匙 (1/2 tbsp salt)
tonytsang and kareny recipy
5- 大紅浙醋2湯匙 (2 tbsp Chinese red vinegar)
tonytsang and kareny recipy


tonytsang and kareny recipy
1- 快火落油(1湯匙)起鑊, 先爆香蒜蓉, 再加入洋蔥和少許鹽炒至軟身, 再加入泡菜(圖1)炒香, 再加入其他材料(除金菇和豆腐)兜勻(圖2)
tonytsang and kareny recipy
2- 加水蓋過材料一半(圖3), 汁料一滾, 加入湯粉, 大紅浙醋和鹽調味, 再加入金菇和豆腐輕手兜勻(圖4), 上碟加些麻油和七味粉即成

1- Heat the pan with 1 tbsp of oil over high heat.  Stir-fry the garlic until fragrant.  Stir-in the onion and saute it with some salt until soft.  Stir in the kimichi and fry it until fragrant (fig.1).  Stir in all the ingredient except enoki mushroom and tofu, and mix it well (fig.2) 
tonytsang and kareny recipy  
2- Add water to cover half of ingredient and heat through (fig.3).  Stir-in soup stock, vinegar, salt to taste.  Stir in the mushroom and tofu and mix gently together (fig.4).  Dish up it and add sesame oil and chili pepper.  Serve it in hot.
tonytsang and kareny recipy

1- 泡菜要炒過才會更香
tonytsang and kareny recipy
2- 如果汁料夠酸就不用加醋, 記得自己試味呀
tonytsang and kareny recipy
3- 金菇不宜太早落以免失去口感
tonytsang and kareny recipy
1- Kimichi will taste better after fry it in the pan.
tonytsang and kareny recipy
2- Taste the sauce before adding the vinegar.  It is not necessary if the sauce is sour enough for you.
tonytsang and kareny recipy
3- Be aware not overcook the enoki mushroom.

上個星期無咩出街, 不過做屋企野都做到我傻吓傻吓, 首先我要去剪晒我屋企後園棵棵人咁高嘅野草, 用把大剪刀係咁剪呀剪, 剪左我個鐘頭, 真係腰到斷呀, 之後我仲要清理好可怕嘅細黑蜂個竇呀, 我用水係咁射呀射呀, 幾驚比地發嬲針我呀, 好彩無咋

今日哩個餸非常好味, 大家煮的話, 唔該煲多少少飯, 因為啲汁實在太好味, 要撈多啲飯先得呀, 哈哈哈

其實白蘿蔔通常冬天當造, 唔知點解夏天都有得賣, 好彩, 都好甜呀, 買白蘿蔔最怕黑心, 花心同埋多渣, 我其實都唔係好識揀, 只係見到白, 滑, 瘦, 長, 重, 我就會買, 通常都無咩問題, 大家有咩貼士, 不況講出嚟分享吓啦

排骨今次我專登唔出水, 好多blog友都問我, 唔出水得唔得, 其實無問題, 不過唔出水, 就要煎封好先, 瑣著肉汁, 出左水呢, 就要加啲調味料炒吓佢, 否則就會無咁香啦, 所以出唔出水真係無咩所謂, 隨你喜好啦

排骨惹味, 蘿蔔香甜, 真係非常好味道呀, 記得試吓啦

正所謂: 柱侯排骨炆蘿蔔, 汁料香甜要添飯


(密碼: tonytsang)
tonytsang and kareny recipy
烹調時間: 50分鐘左右

紅字代表有資料提供, 請按下去
Click the red word to see more detail
tonytsang and kareny recipy
1- 白蘿蔔1大條, 去皮, 切件 (1 White turnip, sliced)
tonytsang and kareny recipy
2- 排骨1磅左右, 切件 (1 lbs spare ribs, cut into small pieces)
tonytsang and kareny recipy
3- 枝竹8條, 浸軟, 切段 (8 dried bean curd stick, soaked, cut into section)
tonytsang and kareny recipy
4- 青蔥1條, 切粒 (1 green onion, finely chopped)
tonytsang and kareny recipy

份量自供參考 (just for reference only)
tonytsang and kareny recipy
1- 柱侯醬3湯匙 (3 tbsp Chu Hou Paste)
tonytsang and kareny recipy
2- 老抽1/2湯匙 (1/2 tbsp black soya sauce)
tonytsang and kareny recipy
3- 生抽1湯匙 (1 tbsp soya sauce)
tonytsang and kareny recipy
4- 蠔油1湯匙 (1 tbsp of oyster sauce)
tonytsang and kareny recipy
5- 冰糖15克 (15g of rock sugar)
tonytsang and kareny recipy


tonytsang and kareny recipy
1- 先將排骨用基本野醃15分鐘 (圖1), 快火油(約1湯匙)起鑊, 將排骨炒至兩面金黃(圖2), 再加柱侯醬同炒, 兜勻
tonytsang and kareny recipy
2- 快加水蓋過3/4排骨(圖3), 水一滾改中火, 加入冰糖白蘿蔔, 蓋頂炆25分鐘(圖4), 再加餘下汁料和枝竹炆多5分鐘上碟即成 
tonytsang and kareny recipy
1- Marinade the spare ribs with the basic seasoning for 15 minutes (fig.1).  Heat the pan with some butter over high heat (at least 1 tbsp of oil).  Fry the spare ribs until both sides turn brown (fig.2).  Stir in the chu hou paste and mix it well.
tonytsang and kareny recipy
2- Add the water to cover 3/4 of spare ribs (fig.3).  Once it is boiled, reduce the heat to medium.  Stir in the turnip and rock sugar, and mix it well.  Simmer it with closed lid for 25 minutes (fig.4).  Stir in the sauce mix and bean curd sticks, and simmer it for additional 5 minutes.  Dish it up and serve in hot.
tonytsang and kareny recipy

1- 鹹的汁料不宜太早加, 否則會越炆越鹹
tonytsang and kareny recipy
2- 枝竹沒有炸過就不宜太早加, 否則會溶晒
tonytsang and kareny recipy
1- It may be too salty if you add the salty seasoning too early.
tonytsang and kareny recipy
2- Without frying the bean curd stick, it may dissolved completely if you simmer it too long
tonytsang and kareny recipy

奧運開幕真係好好睇呀, 我睇返重播呀, 我最喜歡都係打鼓個一part呀, 好有氣勢呀, 倒數個一幕真係好正呀, 真係睇到我好興奮呀

不過一如我所料, 加拿大cbc電視台只係播啲加拿大會參加嘅項目, 我最想睇嘅跳水呀, 體操呀, 就無得睇啦, 真係激死人呀, 最無聊都係第一日, 單車直播, 玩野咩, 真係悶到抽筋呀

今日介紹哩個餸, 如果大家有用何師奶介紹嘅利川牌沙嗲醬, 一定會整得好好味呀, 我自己係哩邊買唔到呀, 所以只可以用李x記, 再自行調味呀

所以食譜汁料上面, 大家唔需要跟足呀, 有利川牌就應該唔需要再加花生醬同雞粉呀, 我而家會開始買少啲李x牌呀, 我連咖哩醬都買隻泰國出嘅, 香好多, 不過當然無咁港式味道啦

沙嗲同沙茶係兩樣o野o黎呀, 大家唔好搞錯呀, 沙嗲扁甜少少, 花生味重啲, 沙茶係扁鹹少少, 比較惹味啦

肥牛比較肥, 所以最好煮一煮就隔油, 而薯仔煎封好有助減慢佢炆時溶化個速度呀, 所以記得要煎香佢先好炆呀

米粉好食水呀, 記得唔好咁早落呀, 又或者將汁料份量加倍, 整多啲汁料又得, 隨你喜歡啦

正所謂: 沙嗲肥牛勁惹味, 人人食到好歡喜

 
(密碼: tonytsang)
onytsang and kareny recipy
烹調時間: 30分鐘左右

紅字代表有資料提供, 請按下去
Click the red word to see more detail

1- 肥牛薄片15-20片 (15-20 beef slices for chinese hotpot )
tonytsang and kareny recipy
2- 薯仔4-6個, 去皮, 切件 (4-6 potato, peeled, diced)
tonytsang and kareny recipy
3- 中型洋蔥去皮, 切件 (1 medium onion, peeled, diced)
tonytsang and kareny recipy
4- 蒜蓉1湯匙 (1 tbsp of minced garlic)
tonytsang and kareny recipy
5- 辣椒粒1茶匙 (1 tsp of minced red pepper)
tonytsang and kareny recipy
6- 米粉1杯, 浸軟 (1 cup of vermicelli, soaked)

份量自供參考 (just for reference only)
tonytsang and kareny recipy
1- 李x牌沙嗲醬4湯匙 (4 tbsp satay sauce)tonytsang and kareny recipy
tonytsang and kareny recipy
2- 花生醬2湯匙 (2 tbsp peanut butter)
tonytsang and kareny recipy
3- 雞粉1茶匙 (1 tsp of chicken stock)
tonytsang and kareny recipy
4- 水1杯 250ml (1 cup of water, 250ml)
tonytsang and kareny recipy


tonytsang and kareny recipy
1- 先將每片肥牛抹乾, 用基本野醃15分鐘, 再快火落油(1湯匙)起鑊, 把牛肉炒熟, 隔油備用 (圖1)
tonytsang and kareny recipy
2- 快火落油(1湯匙)起鑊, 先爆香蒜蓉辣椒, 再加洋蔥用半茶匙鹽炒至軟身, 再加薯仔炒至金黃(圖2)
tonytsang and kareny recipy
3- 加水, 水一滾轉中火, 蓋頂炆至薯仔腍身(圖3), 加入調味料兜勻試味, 再加牛肉和米粉回鑊兜勻(圖4), 上碟即成 

1- Marinade each beef slices with basic seasoning for 15 minutes.  Heat the pan with 1 tbsp of oil over high heat.  Stir-fry the beef until fully cooked.  Drain it well and put it aside (fig.1).
tonytsang and kareny recipy
2- Heat the pan with 1 tbsp of oil over high heat.  Fry the garlic and pepper until fragrant.  Stir in the onion with 1/2 tsp of salt and stir-fry it until soft.  Stir in the potato and fry it until brown (fig.2).
tonytsang and kareny recipy
3- Add water and heat it through.  Close the lid and reduce heat to medium.  Simmer it until the potato is soft (fig.3).  Mix in the sauce mix and adjust the taste if necessary.  Stir in the beef and vermicelli, and mix it well (fig.4).  Dish up and serve it in hottonytsang and kareny recipy

1- 肥牛因為薄, 所以不用煎太耐, 亦因為肥, 所以最好隔油
tonytsang and kareny recipy
2- 不同牌子的沙茶醬味道唔一樣, 記得自己要試味呀
tonytsang and kareny recipy
3- 薯仔炒過可以令它炆煮時, 能減慢溶化
tonytsang and kareny recipy
1- Be Since the beef is very thin, be aware not to overcook it.  As it is so fat, it is better to drain it after cook
tonytsang and kareny recipy
2- Different brand of satay sauce will taste differently.  Make sure you adjust the taste accordingly.
tonytsang and kareny recipy
3- Potato will not melt quickly into the sauce if you have fried it until both it turns brown. 
tonytsang and kareny recipy

今早出外等巴士, 凍到我都唔知講咩好, 明明係8月, 點解哩邊可以咁凍呢, 真係諗極都唔明呀

返工哩幾日都好忙, 各位blog友, sorry, 我無咩時間去你到參觀呀, 不過我一有時間就會去你到留言啦

長話短說啦, 因為真係有啲忙呀, 今日出哩個餸, 用左茶樹菇, 其實我都係第一次用, 味道都唔錯喎, 上網查過呀, 原本茶樹菇都幾有益呀, 佢有助治療胃寒、腎虛、慢性腎炎、水腫等疾病，降膽固醇，且有防癌功效, 所以真係唔怕食多啲

佢一啲都唔難處理, 浸吓佢, 去左尾, 洗吓佢就用得, 煮2-4分鐘就已經熟啦, 所以真係好好用, 我得閒都會再用佢煮吓其他餸先得

雞肉好多人炆完會鞋, 其實如果你煎封好, 用中火炆15-20分鐘, 雞肉仍然會好滑, 但你無信心的話, 不況先煎封, 再加3湯匙水蓋頂, 半煎半蒸咁去煮熟啲雞肉先, 當汁料煮好晒, 先回鑊炆多2-3分鐘就上碟, 包你啲雞滑過蛋撻呀, 不過記得要煎封呀, 否則....呵呵

哩個餸咁簡單又有益, 你無理由唔試吓啦, 快啲買料去煮啦

正所謂: 茶菇雲耳炆雞柳, 好味有益又快手

 
(密碼: tonytsang)
tonytsang and kareny recipy
烹調時間: 40分鐘左右

1- 茶樹菇約200克, 浸軟, 去蒂 (200g Agrocybe aegerila, soaked, stemmed off)
tonytsang and kareny recipy
2- 無皮雞扒6件, 切件 (6 boneless chicken fillet, cut into pieces)
tonytsang and kareny recipy
3- 中型洋蔥1個, 切件 (1 onion, peeled, cut into pieces)
tonytsang and kareny recipy
4- 蒜蓉2茶匙 (2 tsp chopped garlic)
tonytsang and kareny recipy
5- 薑片3片 (3 slices of ginger)
tonytsang and kareny recipy
6- 雲耳150g, 浸軟, 去蒂 (150g black fungus, soaked, stemmed off)

份量自供參考 (just for reference only)
tonytsang and kareny recipy
1- 水半杯 (1/2 tbsp of water)
tonytsang and kareny recipy
2- 蠔油3湯匙 (3 tbsp oyster sauce)
tonytsang and kareny recipy
3- 糖1茶匙 (1 tsp sugar)
tonytsang and kareny recipy
4- 麻油2茶匙 (2 tsp sesame oil)



tonytsang and kareny recipy
1- 雞件肉用基本野醃20分鐘備用(圖1)
tonytsang and kareny recipy
2- 快火落油(1湯匙)起鑊, 先爆香蒜頭, 薑片, 落洋蔥和1茶匙鹽炒至軟身(圖2), 再落雞肉炒至兩面金黃(圖3), 加入茶樹菇和雲耳略炒
tonytsang and kareny recipy
3- 加入水, 蓋頂, 轉中火紋至雞肉熟透(約5分鐘), 加入其他汁料兜勻上碟享用 

1- Marinade the chicken with the basic Seasoning for 20 min (fig1).
tonytsang and kareny recipy
2- Heat the pan with some oil (1 tbsp) over high heat.  Stir-fry the garlic and ginger until fragrant.  Stir in the onion and saute it with 1 tsp of salt until soft (fig2).  Stir-in the chicken and stir-fry it until both sides turn brown (fig.3).  Stir in the Agrocybe and fungus, and mix it well.
tonytsang and kareny recipy
3- Mix in the water and heat through.  Reduce the heat to medium and simmer it until the chicken is fully cooked (around 5 minutes).  Mix in the rest of sauce mix and mix it well.  Dish up and serve it hot
tonytsang and kareny recipy

1- 汁料要杰一點, 可以開生粉水, 逐少加入汁料兜至杰身
tonytsang and kareny recipy
2- 雞肉要用快火煎封, 就能保持它的肉汁
tonytsang and kareny recipy
1- Add bit by bit of corn starch mixed with cold water to the sauce mix if you want thicken the sauce
tonytsang and kareny recipy
2- Brown both sides of the chicken as soon as you can will keep the moisture of the chicken
tonytsang and karEny recipy

香港嘅朋友就好啦, 打左8號風, 今日唔返工, 休息一日啦, 大家有啲咩搞呢?

我哩邊就落足全日呀, 好鬼悶呀, 朝早鬧鐘響都唔願起身呀, 黑麻麻夠好瞓嘛, 返工做野都咩心機呀

今日出哩個餸就啱晒打風食啦, 因為好多野都係乾貨或者係罐頭, 都唔需要特別去街市或超市買啦

炒哩個素食真係超易整, 係玉子豆腐要用多少少時間同心機去煎靚佢, 其他野好難炒得唔好啦

記得冬菇要壓扁搾晒啲水出嚟, 再醃吓佢先好煮呀, 咁就會香同好味好多啦

都無咩特別要注意啦, 超易整, 有時間就試吓啦

正所謂: 玉子素粒太簡單, 一於今晚整嚟嘆


(密碼: tonytsang)
tonytsang and kareny recipy
烹調時間: 30分鐘左右

tonytsang and kareny recipy
1- 粟米仔8條, 切粒 (8 baby corns, diced)
tonytsang and kareny recipy
2- 蒜蓉1湯匙 (1 tbsp minced garlic)
tonytsang and kareny recipy
3- 中型洋蔥1個, 切粒 (1 medium onion, peeled, chopped)
tonytsang and kareny recipy
4- 冬菇8隻, 浸軟 (8 dried mushroom, soaked)
tonytsang and kareny recipy
5- 乾瑤柱6粒, 浸軟, 捽碎 (6 dried scallops, soaked, shredded)
tonytsang and kareny recipy
6- 玉子豆腐1條 (1 roll of egg tofu)
tonytsang and kareny recipy
7- 雜豆1杯 (1 cup of assorted vegetable)
tonytsang and kareny recipy

份量自供參考 (just for reference only)
tonytsang and kareny recipy
1- 水半杯 (1/2 tbsp of water)
tonytsang and kareny recipy
2- 蠔油3湯匙 (3 tbsp oyster sauce)
tonytsang and kareny recipy
3- 糖1茶匙 (1 tsp sugar)
tonytsang and kareny recipy
4- 麻油2茶匙 (2 tsp sesame oil)
tonytsang and kareny recipy


tonytsang and kareny recipy
1- 冬菇去蒂切絲, 用生抽, 糖, 麻油各1-2茶匙醃20分鐘, 玉子豆腐抹乾, 平均沾滿粟粉(圖1)備用
tonytsang and kareny recipy
2- 快火落油(1湯匙)起鑊, 轉中火玉子豆腐煎至兩面金黃(圖2), 放於碟中, 快火落油(1湯匙)起鑊, 爆香蒜頭, 再加入洋蔥和少許鹽炒至軟身, 再加冬菇(圖3),瑤柱, 粟米仔和雜豆兜勻
tonytsang and kareny recipy
3- 加入汁料煮滾(圖4), 淋上豆腐上即成
tonytsang and kareny recipy
1- Stem off the mushroom and slice it finely.  Marinade with 1-2 tsp of soya, sugar, sesame oil for 20 minutes.  Dry the tofu well and coat the tofu evenly with corn starch (fig.1).  Put it aside 
tonytsang and kareny recipy  
2- Heat the pan with oil (1 tbsp) over high heat.  Reduce the heat to medium and fry the tofu until both sides turn brown (fig.2).  Dish it up.  Heat the pan with oil (1 tbsp) over high heat.  Stir-fry the garlic until fragrant.  Stir-in the onion and saute it with some salt until soft.  Stir-in the mushroom (fig.3) , baby corns , assorted vegetables and scallop and mix them well.
tonytsang and kareny recipy  
3- Stir-in the sauce mix and heat through (fig.4).  Pour it over to the tofu.  Serve it in hot.
tonytsang and kareny recipy

1- 冬菇浸軟去蒂後, 最好先壓出菇內的水, 會比較乾淨及能去臭味
tonytsang and kareny recipy
2- 玉子豆腐十分易爛, 不要反太多呀
tonytsang and kareny recipytonytsang and kareny recipy
1- To clean the mushroom properly, remember to press the mushroom to remove the water inside of the mushroom.
tonytsang and kareny recipy
2- Do not flip too many times the tofu as it will be broken easily.
tonytsang and kareny recipy

昨日唔係好舒服, 所以無update新食譜, 真係唔好意思呀, 多謝blog友們關心, 我無咩事啦, 哈哈

昨日我收到yahoo出嘅yblog三周年本書呀, 好高興見到自己食譜刊登出嚟, 亦好開心見到其他blog友個blog呀(有啲已經去過), 未買嘅, 可以買嚟睇睇啦, 哈哈

我今日唔止出哩個餸, 我仲出左個"少用食材字典庫(Ingredients Database)", 因為有好多材料唔係咁常用呀, 所以我用左少少時間, 為大家講解吓, 同埋貼埋圖, 等大家容易啲搵出嚟, 不過都係好初期, 所以唔係咁多資料, 遲啲就會加多啲落去啦

哩個牛肉卷好多人都包得好叻, 所以我唔多講點包啦, 卷完通常有兩種方法去煮, 一係連汁連肉咁煮, 咁做味道會濃啲, 色澤亦靚啲, 另一種方法就係煎香, 再另外煮汁淋上面, 咁做牛味會重啲, 鮮味較重, 所以大家用邊隻方法, 就睇自己個喜好啦

記得唔好煮太耐, 否則金菇腍晒就唔靚仔啦, 執生啦

正所謂: 惹味金菇牛肉卷, 食完一轉又一轉

 
(密碼: tonytsang)
tonytsang and kareny recipy
烹調時間: 30分鐘左右

1- 肥牛薄片15-20片 (15-20 beef slices for chinese hotpot )
tonytsang and kareny recipy
2- 金菇一包, 洗淨 (1 bag of Enoki mushroom, cleaned)
tonytsang and kareny recipy
3- 壽司紫菜半塊, 切絲 (1/2 piece roasted seaweed, shredded)

份量自供參考 (just for reference only)
tonytsang and kareny recipy
1- 日本清酒2湯匙 (2 tbsp salted cooking sake)tonytsang and kareny recipy
tonytsang and kareny recipy
2- 砂糖1湯匙 (1 tbsp sugar)
tonytsang and kareny recipy
3- 醬油(日本豉油)4 茶匙 (4 tsp japanese soya)
tonytsang and kareny recipy
4- 味醂1湯匙 (1 tbsp Mirin)
tonytsang and kareny recipy
5- 薑蓉1/2湯匙 (1/2 tbsp minced ginger)



tonytsang and kareny recipy
1- 先將每片肥牛抹乾, 平放, 再卷上金菇 (圖1), 捲到尾段時, 先搽些粟粉 (圖2), 再捲好壓實埋口備用 (圖3)
tonytsang and kareny recipy
2- 快火落油(1湯匙)起鑊, 先將封口向下煎至金黃, 反去另一面, 煎至金黃盛起隔油備用(圖4)
tonytsang and kareny recipy
3- 快火把汁料煮滾, 熄火, 將牛肉回鑊, 沾滿醬汁上碟, 灑上紫菜即成 

1- Put some mushroom on top of each slice of beef.  Roll it up tightly (fig.1).  While rolling, add some corn starch at the end of slice of beef (fig.2).  After rolling the beef, press gently to seal it up (fig.3).
tonytsang and kareny recipy
2- Heat the pan with 1 tbsp of oil over high heat.  Fry the beef rolls until both sides turn brown.  Drain it well and put it aside (fig.4)
tonytsang and kareny recipy
3- Heat up the sauce mix in the pan over high heat.  Turn the heat off.  Add the beef rolls back and mix it well.  Dish it up and add the seaweed.  Serve it hottonytsang and kareny recipy

1- 肥牛因為薄, 所以不用煎太耐, 亦因為肥, 所以最好隔油
tonytsang and kareny recipy
2- 可以用超市賣的照燒汁代替自製汁料
tonytsang and kareny recipy
1- Be Since the beef is very thin, be aware not to overcook it.  As it is so fat, it is better to drain it after cook
tonytsang and kareny recipy
2- You can replace sauce mix with the teriyaki sauce from supermarket.
tonytsang and kareny recipy

唔知大家有無留意美加新聞呢, 前兩日有一單非常得人驚嘅巴士殺人事件係加拿大西面發生(alberta), 兇徒竟然係一名四十多歲嘅華人呀, 佢殺人方式十分殘忍, 但跟左幾日新聞, 都唔係好知, 佢犯案動機係乜,  佢上庭時咩都唔肯講呀, 真係好怪異呀

昨日我地去左譚媽媽屋企, 破天荒, 食足6個小時, 真係飽到上心口呀, 詳細等我遲啲整理好再同大家分享啦, 哈哈

今日再出西菜, 哩個煎雞扒, 我覺得真係好值得大家試, 因為實在好好味, 同好易整呀

雞扒用上香草和蒜醃去醃, 味道已經好凸出, 好香啦, 麵包糠大家就要小心啦, 因為西餐用嘅麵包糠同日本好唔同呀, 日本嘅天掃羅粉嘅麵包糠粒比較粗手, 口感比較粗糙, 但西餐用嘅麵包糠就好幼細, 口感比較幼滑, 好唔同呀, 大家唔好用錯

你可能會想改用炸漿或其他炸粉去代替, 可以嘅, 但做出黎個效果, 當然差好啦, 我就唔建議啦

而個汁, 我係用dijon芥辣, 用佢係因為哩種芥辣香味非常天然, 香而不辣, 可謂係芥辣信心之選, 用一般芥辣唔係唔得, 但係無論香, 味, 辣完全不可比較, 就好似你問我, 唔用魚翅, 可唔好以用粉絲代替一樣

落左芥辣, 汁煮煮吓就會自己杰啦, 唔需要再落生粉水埋獻啦

信我啦, 哩個餸連太太都大讚, 我誠意向大家推薦, 一定要試吓呀

正所謂: 茄汁煎香草雞扒, 誠意推薦比大家


(密碼: tonytsang)
tonytsang and kareny recipy
烹調時間: 40分鐘左右

tonytsang and kareny recipy
1- 無皮雞扒8件 (6 boneless chicken filet)
tonytsang and kareny recipy
2- 中型洋蔥1個, 切絲 (1 onion, peeled, sliced)
tonytsang and kareny recipy
3- 蕃茄1個, 切粒 (1-2 tomato, diced)
tonytsang and kareny recipy
4- 麵包糠2杯 (2 cup of bread crumb)
tonytsang and kareny recipy
5- 蛋1隻, 發勻 (1 medium egg, blended)
tonytsang and kareny recipy
6- 粟粉3湯匙 (3 tbsp of corn starch)

份量自供參考 (just for reference only)
tonytsang and kareny recipy
1- 露絲瑪莉1湯匙 (1 tbsp Rosemary)
tonytsang and kareny recipy
2- 紫蘇1湯匙 (1 tbsp of basil)
tonytsang and kareny recipy
3- 黑椒粉1湯匙 (1 tbsp of black pepper)
tonytsang and kareny recipy
4- 糖2/3湯匙 (2/3 tbsp of white sugar)
tonytsang and kareny recipy
5- 蒜鹽2湯匙 (2 tbsp of garlic salt)

份量自供參考 (just for reference only)
tonytsang and kareny recipy
1- 水4湯匙 (4 tbsp of water)
tonytsang and kareny recipy
2- 法國第戎市芥辣 1湯匙 (1 tbsp of Dijon mustard)
tonytsang and kareny recipy
3- 茄汁1湯匙 (1 tbsp of ketchup)
tonytsang and kareny recipy
4- 白醋1湯匙 (1 tbsp white vinegar)
tonytsang and kareny recipy
5- 糖1湯匙 (1 tbsp of white sugar)


tonytsang and kareny recipy
1- 先雞扒用醃料醃5分鐘, 再平均順序沾上粟粉, 蛋漿, 和麵包糠, 小心放於碟上, 雪15分鐘
tonytsang and kareny recipy
2- 快火落牛油或油(約半杯油)起鑊, 將雞肉煎至兩面微黃, 改中慢火煎全熟及金黃(圖1), 隔好油, 上碟 
tonytsang and kareny recipy
3- 再快火油(約1湯匙)起鑊, 先加入洋蔥和1茶匙鹽炒至軟身, 再加入蕃茄和1茶匙糖略炒, 再加汁料攪勻煮滾(圖2), 淋上雞扒即可

1- Marinade the chicken with the seasoning for 5 minutes.  Coat evenly each chicken with corn starch, then egg, and then bread crumb.  Put it on the dish and cool it in the fridge for 15 minutes
tonytsang and kareny recipy
2- Heat the pan with some butter or oil over high heat (at least 1/2 cup of oil).  Fry the chicken until both side turn light brown.  Reduce the heat to low medium and continue fry the chicken until it is fully cooked (fig.1).  Drain it well and dish it up.
tonytsang and kareny recipy
3- Heat the pan with some butter over high heat (at least 1 tbsp of oil).   Stir-fry the onion with 1 tsp of salt until soft.  Stir in the tomato and saute it 1 tsp of sugar.  Stir in the sauce mix and heat through (fig.3).  Pour the sauce over the chicken and serve in hot.
tonytsang and kareny recipy

1- 芥辣可以用普通吃熱狗的黃芥辣, 只是不夠香
tonytsang and kareny recipy