星期五啦, 呵呵, 星期一感恩節, 放假啦, 不過我無咩特別節目呀, 諗著都係休息吓, 執吓屋咁啦, 最多唱吓k 咁啦, 哈哈

放假當然唔會出食譜啦, 大家不況試吓我過去我出個嘅食譜啦, 如果大家有咩疑難, 不況留言, 我會盡我所能去答大家

今日哩個甜品話易又得, 話難整又得, 因為材料做法都好簡單, 算得係易, 但偏偏唔係咁多人能夠次次整到, 我做過1次咁大把, 都叫成功, 唔知下一次整唔整到啦, 哈哈

簡單嘅甜品, 永遠都容易出錯係一啲唔起眼嘅地方, 哩個甜品, 首先, 薑, 最好, 揀一啲老啲, 乾身啲老薑, 因為老薑入面嘅白色粉沫比較多, 係薑汁撞奶必要嘅原素, 如果薑太新, 白色粉沫則較少, 咁要用薑汁相對要較多, 咁個味道就會變得太辣, 唔多好食啦

其次當然係奶, 由於好多市面嘅奶, 唔係純牛奶, 好多都係加左工, 如加鈣, 加味, 或脫脂等等, 哩啲奶都好難做得到又香又滑嘅撞奶, 甚至溝唔埋添, 所以大家買奶, 要留意個成份, 一定要買純牛奶, 1%, 2%, 3%肥都無所謂, 但唔好脫脂, 亦唔好加左其他野呀

最後一定要注意奶嘅溫度啦, 無溫度計的話, 就大約煲到奶出煙, 有少少蝦眼就好停, 否則就太高溫啦, 有溫度計嘅朋友, 就不況煲奶到90度華氏, 再等佢跌到80度就可以撞啦, 撞奶最適合嘅溫度就係70-85度, 太凍唔得, 太熱都唔得, 所以一定要好小心

只要你做齊我所講啲三樣野, 我肯定你一定做到一碗又滑, 又香, 成碗豆腐花咁嘅薑汁撞奶, 如果你放湯匙係面唔沉, 感覺好似放係豆腐上面, 咁就成功啦, 大家不況試吓啦

正所謂: 薑汁撞奶好容易, 每個步驟要留意  

 
(密碼 password: tonytsang)
onytsang and kareny recipy
烹調時間: 20分鐘左右      份量: 2人

紅字代表有資料提供, 請按下去
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1- 純牛奶2杯(440 ml) (2 cup of milk, 440ml)
tonytsang and kareny recipy
2- 糖3茶匙 (3 tsp of sugar)
tonytsang and kareny recipy
3- 老薑1大舊, 去皮 (Dried ginger 1 large pieces, peeled)
tonytsang and kareny recipy


tonytsang and kareny recipy
1- 先將薑磨成茸, 壓出薑汁(圖1), 薑汁隔好渣, 取3湯匙, 平均分佈於2個碗中
tonytsang and kareny recipy
2- 中火將牛奶煮滾, 約90-95度攝氏, 熄火加入糖攪勻, 待奶降溫至80度(圖2), 薑汁立即攪勻, 再將220ml奶平均撞入每個碗中, 用碟蓋過碗頂, 靜待5分鐘即成
tonytsang and kareny recipy
1- Grind the ginger.  Mesh it to get the juices (fig.1).  Filter it and take 3 tbsp of ginger juices.  Put 1 tbsp and half ginger juices evenly in 2 bowl.
tonytsang and kareny recipy
2- Boil the milk under medium heat until it reaches 90-95 Celsius.  Turn the heat off and stir in the sugar.  Wait until the milk temperature drops to 80 Celsius (fig.2).  Stir well the ginger juice in the bowl and pour the 220 ml milk into each bowl.  Cover with a small dish over the bowl.  Wait about 5 minutes.  Serve it in hot.
tonytsang and kareny recipy

1- 牛奶建議用普通純牛奶, 不要用加工牛奶如加鈣, 加其他香料等等
tonytsang and kareny recipy
2- 80度是最好的溫度去撞薑汁, 撞前, 薑汁一定要攪勻, 撞後卻不要再攪動
tonytsang and kareny recipy
1- It is recommended to use only the pure milk, not the one that has add artificial flavor or add other chemical ingredient.
tonytsang and kareny recipy
2- 80 Celsius is the desired temperature to pour into the ginger juice.  Ginger juice must be stir before pour in the milk.  Do not touch it after pour the milk into the bowl before serving

今日天氣非常好, 氣溫有成32度呀, 好似夏天重臨一樣呀, lunch time 我同我同事出左去行左一陣, 仲食埋軟雪糕, 感覺真係無得頂呀

哩排我對DSLR非常著迷, 其實我一直都有留意, 不過今時啲機價真係好平呀, 我真係好想買部呀, 因為我真係好鐘意影相呀, 哩幾日見佢又減價, 真係好鬼想買呀, 不過最後都無買, 我忍你.....多一陣啦

今日出哩個雞食譜唔算容易, 講真, 我覺得浸雞真係難好多, 要浸到佢熟, 又唔可以老, 時間真係要掌握得非常準確先得, 我自問都未掌握得好, 近骨位置都係有啲唔熟, 所以哩, 真係要練多啲先得, 唔好因為難就退縮呀

我建議就係浸25分鐘, 就檢查一吓, 用竹籤插入雞脾至骨, 如果有好多血水留出, 真係未得, 如果只係少少血水, 就即係差唔多8成熟, 浸多3-5分鐘好啦, 唔熟, 最多切左去唔食, 但太熟就無得救同埋好會難入口呀

其實我有兩個步驟無寫到, 因為每口味唔同, 茶熏雞其實要鹹啲先好味, 所以最好浸前用鹽醃佢30分鐘, 但如果你怕鹹, 就唔需要咁做

另外, 我浸完覺得唔係好夠色, 所以我用老抽搽勻隻雞先熏呀, 但如果你浸完都夠晒色, 就唔需要咁做啦

熏雞時, 唔需要熏太耐, 最要取個煙熏味道, 所以呢, 唔需要咁急放隻雞去熏, 等啲糖呀, 茶葉出晒味先, 再熏2分鐘已經夠晒

雞要等凍先好斬呀, 熱辣辣去斬只會皮甩肉甩呀

雖然係難少少, 但味道真係唔錯, 值得大家一試

正所謂: 通少美味茶熏雞, 好食好味又好睇


(密碼: tonytsang)
tonytsang and kareny recipy
烹調時間(Estimated cooking time): 55 minutes 
份量(portion): 4

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- 冰鮮雞1磅半左右 (1 lbs of chicken fillet, cut into pieces)
tonytsang and kareny recipy
2- 片糖1片, 壓碎 (1 piece of slab sugar, mashed)
tonytsang and kareny recipy
3- 普洱茶葉1/2杯 (1/2 cup of pu-erh tea leaves)
tonytsang and kareny recipy
4- 茉莉花茶葉1/4杯 (1/4 Jasmine tea leaves)
tonytsang and kareny recipy
5- 蔥4條, 切段 (4 green onion, cut into sections)
tonytsang and kareny recipy
6- 薑4片 (4 slices of ginger)
tonytsang and kareny recipy
7- 蜜糖4湯匙 (4 tbsp of honey)

份量自供參考 (just for reference only)
tonytsang and kareny recipy
1- 老抽1杯 (1 cup of black soya)
tonytsang and kareny recipy
2- 蠔油1/2杯 (1/2 cup of oyster sauce)
tonytsang and kareny recipy
3- 鹽1/2杯 (1/2 cup of salt)
tonytsang and kareny recipy
4- 水, 蓋過隻雞 (water to cover whole chicken)
tonytsang and kareny recipy


tonytsang and kareny recipy
1- 先將水煲滾, 加入蔥和薑煲3分鐘出味(圖1), 加入所有汁料, 待汁料滾起, 將雞慢慢浸入, 再慢慢抽起 (圖2), 重覆10次才放入汁料, 熄火焗約35分鐘
tonytsang and kareny recipy
2- 雞取出待用, 鑊用錫紙包實, 放茶葉和片糖於中間, 再放入蒸架(圖3), 蓋上蓋中火煮至糖燒溶變黑, 青煙充滿, 才放雞入內蓋頂焗1分鐘火 (圖4), 熄火再焗多1分鐘, 拿出, 塗上蜜糖, 斬件上碟即成 
tonytsang and kareny recipy
1- Boil the water.  Add in the ginger and green onion and cook it for 3 minutes (fig.1).  Stir in the sauce mix and heat through.  Put the chicken in slowly and pull it out (fig.2).  Repeat this step 10 times.  Turn the heat off and drop it in the pot to simmer 35 minutes.
tonytsang and kareny recipy
2- Put the chicken aside.  Cover the wok with aluminum foil.  Put the tea leaves and sugar in the middle.  Add a steam rack in the middle as well (fig.3).  Close the lid and heat it through over medium heat.  Wait the sugar until melted and turned black, and the green smoke is coming out.  Put the chicken on the steam rack.  Close the lid and let it smoke for 1 minute (fig.4).  Turn the heat off and smoke it for additional 1 minute.  Coat it with the honey and cut into pieces.  Dish it up and enjoy it. 
tonytsang and kareny recipy

1- 雞可以先用鹽醃30分鐘
tonytsang and kareny recipy
2- 為雞浸熟時間因雞而異, 不一定要35分鐘, 建議大家到25分鐘時, 檢查一吓
tonytsang and kareny recipy
3- 雞煮得太耐會鞋, 不建議煮多過40分鐘
tonytsang and kareny recipy
1- You can marinade the chicken with salt for 30 minutes before cook
tonytsang and kareny recipy
2- Cook time is vary according to the side of the chicken.  Check the chicken after simmering it for 25 minutes. 
tonytsang and kareny recipy
3- It is not recommended to simmer the chicken over 40 minutes
tonytsang and kareny recipy

今日係加拿大勞動節, 太太同我都唔需要返工, 我地亦多無地方去, 因為好多舖頭都關門休息, 唔做生意呀, 哈哈

今日雖然話放假, 但我無偷懶人, 一樣為大家出食譜, 今日哩個餸, 非常有泰國feel, 包你食完大叫"ah roy" 呢 (泰文, 解釋為好味道)

煮咖哩用椰漿都係人都知, 不過如果再想香啲, 再想泰式一啲, 就記得要用金不換加檸檬葉, 扼爛同椰漿煮一煮先

金不換同檸檬葉可以話係泰菜最常用嘅香, 可以令咖哩味道更上一層樓, 所以好多泰式咖哩漿都必定有加上述兩隻香料, 有啲仲會加香茅添, 都係能味道升華, 不過我就覺得佢地落得唔夠多, 所以自己會加多啲, 等個味濃啲

你可能會覺得頭痛, 煮一餐, 買左啲金不換, 香茅同檸檬葉, 用得少少, 其他有無用, 又唔好留太耐, 咁可以點算, 無理由日日食咖哩呀 (熱氣死呀)

我比個貼士大家, 大家不況將哩3隻香料切幼件, 再用1比3份量 (1碗香料3碗水), 用水中火去煲啲香料30分鐘至1個小時, 隔好渣, 就可以放入雪櫃儲存, 咁就可以用好耐, 非常方便又唔怕徙野啦

記得椰漿唔好煮太耐, 否則會失去香味呀, 綠咖哩我建議大家用泰式綠咖哩醬, 雖然唔容易搵到, 但比起李x記個啲醬料黎講, 真係香濃好多, 大家去吓啲買香料嘅舖頭試吓搵吓啦

做法簡單, 香濃惹味, 值得推薦比大家

正所謂: 荔枝香鴨綠咖哩, 香濃惹味勁好味 

 
(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
Click the red word to see more detail

1- 燒鵝1磅半, 切件 (1.5 lbs grilled goose, cut into pieces)
tonytsang and kareny recipy
2- 罐頭荔枝絲半罐, 去水( 1/2 cane of lychee, drained)
tonytsang and kareny recipy
3- 中型洋蔥去皮, 切件 (1 medium onion, peeled, diced)
tonytsang and kareny recipy
4- 青椒1個, 去核, 切件 (1 green pepper, cut into pieces)
tonytsang and kareny recipy
5- 粟米仔8條, 切件 (8 baby corns, cut into pieces)
tonytsang and kareny recipy

份量自供參考 (just for reference only)
tonytsang and kareny recipy
1- 泰國綠咖哩膏1湯匙 (1 tbsp prepared green curry paste )
tonytsang and kareny recipy
2- 椰汁500ml (500 ml unsweetened coconut milk)
tonytsang and kareny recipy
3- 奶半杯, 非必要 (half cup of milk, optional)
tonytsang and kareny recipy
4- 金不換葉15塊 (15 pieces of thai basil leaves)tonytsang and kareny recipy
tonytsang and kareny recipy
5- 檸檬葉10塊 (10 pieces of lemon leaves)
tonytsang and kareny recipy
6- 荔枝糖水2湯匙 (2 tbsp of lychee syrup)


tonytsang and kareny recipy
1- 先將金不換和檸檬葉用手捽爛, 放入椰汁在鑊中用大火煲滾, 專中火煲10分鐘(圖1), 將椰汁隔渣備用
tonytsang and kareny recipy
2- 快火落油(1湯匙)起鑊, 先爆香洋蔥用半茶匙鹽炒至軟身, 再加咖哩醬同炒(圖2), 再加入粟米仔和青椒略炒
tonytsang and kareny recipy
3- 加入椰汁, 荔枝糖水和奶(圖3),  汁料一滾轉中火, 加入荔枝, 燒鵝(圖4)蓋頂炆5分鐘, 上碟即成 
tonytsang and kareny recipy
1- Mesh the basil and lemon leaves by hand.  Add into the coconut and boil it in the pan over high heat.  Once it is boiled, reduce the heat to medium and continue to boil for 10 minutes (fig.1).  Drain the coconut milk and put it aside.
tonytsang and kareny recipy
2- Heat the pan with 1 tbsp of oil over high heat.  Stir-fry the onion with 1/2 tsp of salt until soft.  Stir in curry paste and mix it well (fig.2).  Stir in the baby corns and green peppers.
tonytsang and kareny recipy
3- Stir in the coconut milk, lychee syrup and milk (fig.3), and heat it through.  Once it is boiled, reduce the heat to medium.  Stir in the lychee and goose (fig.4), and mix it well.  Close the lid  and simmer it for about 5 minutes.  Dish up and serve it in hottonytsang and kareny recipy

1- 咖哩醬含香料, 要炒過才會香
tonytsang and kareny recipy
2- 奶有助減低辣度, 不怕辣的話可以不加
tonytsang and kareny recipy
1- Curry paste contains a lot of spices.  It taste better if you stir-fry ittonytsang and kareny recipy
2- Milk will help reducing the spicy level.  It is just optional 
tonytsang and kareny recipypy

首先要係哩到多謝好多昨日第一次留言嘅blog友, 你地所有嘅留言同讚賞, 令我覺得寫哩個blog嘅努力無白費, 我亦要多謝一路以來, 都支持我, 成日留言比我嘅blog 友, 無你地一路以來嘅支持同鼓勵, 我諗我無動力, 去寫咁多野

好多謝大家,

真的, 我嘅快樂同滿足感係大家帶比我呀

呵呵, 返埋今日就有假放啦, 星期一勞工日, 唔需要開工呀, 呵呵

我屋企車房路同後園終於動工呀, 預計下個星期尾前完成呀, 好啦, 我對著啲雜草叢真係好頭痕, 宜家開工, 咁啲雜草就自己會剷走晒啦, 唔需要再擔心啦, 你知嘛, 個雜草叢真係可以藏好多昆蟲猛獸, 一個唔小心比佢地咬到就唔好啦, 哈哈

放假唔會周圍去啦, 會好好休息, 執吓行李, 仲有一個星期就去旅行啦, 所以都要好好準備一吓, 諗起都覺得開心啦

哩個椰汁糕, 我做極都唔夠譚媽媽好味, 雖然照足佢個食譜, 但我覺得我哩個始終都係唔多夠煙韌呀, 所以話呢, 用同一樣嘅料, 但經唔同嘅人, 就會有唔同嘅味道

呵呵, 我整完之後檢討過, 將譚媽媽寫嘅份量改左啲, 希望下次或你地整時, 可以整得煙韌啲, 我最要係減少左奶嘅份量, 等佢唔好咁多水份呀

焗完最好等佢休息吓, 等個椰汁糕暖暖地, 先好品嘗佢, 太熱啲話, 口感唔得軟糯呀, 但太凍食就唔夠熱熱地食個感覺咁完美呀, 就算隔日食, 我都會建議大家放入焗爐焗暖先食會好啲呀

材料簡單, 少少份量就可以做4底, 整完自己食時又可以請朋友食, 自己可以享受時又可以益朋馳, 真係好值得大家試吓呀

正所謂: 香脆椰汁黃金糕, 人人食過都讚好 


(密碼: tonytsang)
tonytsang and kareny recipy
烹調時間(Estimated cooking time): 55 minutes 
份量(portion): 4 cakes

tonytsang and kareny recipy
1- 大蛋4隻 (4 large eggs)
tonytsang and kareny recipy
2- 椰奶500ml (500 ml of coconut milk)
tonytsang and kareny recipy
3- 糯米粉400克 (400g of glutinous rice flour)
tonytsang and kareny recipy
4- 砂糖1又3/4杯 (1+3/4 cup of sugar)
tonytsang and kareny recipy
5- 鮮奶80ml (80 ml of milk)
tonytsang and kareny recipy
6- 食油 180 ml (180 ml of cooking oil)
tonytsang and kareny recipy


tonytsang and kareny recipy
1- 焗爐先開350F 預熱, 所有材料(除糯米粉)先搞勻 (圖1), 再加入糯米粉輕手攪勻, 再用攪拌器慢速攪至無粉粒 (圖2)
tonytsang and kareny recipy
2- 粉漿用隔濾入四個錫紙焗盤 (圖3), 放入焗爐焗40分鐘 (圖4)或至金黃即可
tonytsang and kareny recipy
1- Pre-heat the oven with 350F.  Mix well all the ingredient (expect the flour) (fig.1).  Add the flour in the mixture, and mix it gently.  Blend the mixture with a processor in low speed until smooth (fig.2). 
tonytsang and kareny recipy
2- Filter the mixture and add into 4 aluminium tray (fig.3).  Put it into the oven and bake for 40 minutes (fig.4) or until it is golden.  Serve it in hot.
tonytsang and kareny recipy

1- 粉槳攪至無粉粒即可, 不要攪得太耐
tonytsang and kareny recipy
2- 粉加入蛋槳時, 先輕輕攪勻, 用攪拌器攪時就不怕粉就圍飛
tonytsang and kareny recipy
1- Do not over blending the mixture.
tonytsang and kareny recipy
2- Mix gently the flour into the mixture before blending can make blending process easier

無驚無險又去到星期五呀, 哩個星期唔係好忙, 不過時間都過得好快呀, 我見香港天氣好熱呀, 各位係香港嘅blog友, 出街真係盡量留係室內啦, 同埋盡量飲多啲水呀, 小心中暑呀

我哩邊今日終於停一停雨啦, 哩個星期真係黑足四日呀, 日日都落少少雨呀, 難得今日有啲陽光, 可惜我要留係公司做野啦, 聽日放假, 但就又落雨呀, 真係激死人呀

今日同大家分享整草餅, 由於上次大家整糯米磁時, 大家都話唔知我點包呀, 所以我出左視聽版呀, 等大家睇吓啦

不過~~~我都係第一次整, 所以唔一定係整得啱, 同埋我都有犯錯, 錯處一, 我唔應該用熱水撈粉糰, 出嚟口感係差啲, 錯處二, 我整得唔夠細同圓呀, 大家整的話, 只要細心啲, 就一定整得好過我

雖然係咁, 我太太食過都覺得幾好, 佢仲請左比朋友食呀, 不過隔左一日, 硬左少少啦, 唔夠啱啱整好咁軟熟呀

大家睇視 聽版時, 記得選擇高品質播放呀, 會清楚好多呀

正所謂: 綠茶草餅好好味, 好玩得意實啱您

 
(密碼: tonytsang)
tonytsang and kareny recipy
烹調時間: 45分鐘左右
1- 糯米粉200g (200g Glutinous rice powder)
tonytsang and kareny recipy
2- 熱水50ml (50 ml hot water)
tonytsang and kareny recipy
3- 凍開水150ml (150 ml cold water)
tonytsang and kareny recipy
4- 糖2湯匙 (2 tbsp of sugar)
tonytsang and kareny recipy
5- 日本粗粒豆沙蓉250g (250g Japanese red bean paste)
tonytsang and kareny recipy
6- 糕粉100g (100g fried glutinous rice flour)
tonytsang and kareny recipy
7- 綠茶粉1/3茶匙 (1/3 tsp of green tea powder)
tonytsang and kareny recipy

tonytsang and kareny recipy
1- 先將綠茶粉和糖加入熱水搞溶, 再加凍開水攪勻, 再將綠茶糖水, 隔好渣, 倒入裝了糯米粉的大碗內攪勻, 搓成粉糰, 放在碟上用濕布包好(濕布不可以接觸到粉糰), 放入微波爐叮, 高火叮3分鐘, 如未熟, 再叮30秒, 取出待涼 
tonytsang and kareny recipy
2- 帶好煮食膠手套, 趁粉糰還暖時, 拿出少許粉糰於掌心, 用手指壓平,  壓平的粉糰中間加入豆沙蓉(約佔7成粉糰空間),  再對接好, 包實, 輕手搓圓球, 放在舖滿糕粉的碟上, 撈滿糕粉, 再放於蛋糕紙上, 再做, 即至所有粉團用完

1- Dissolve the green tea powder and sugar in the hot water.  Then stir in the cold water and mix it well.  Filter the green tea mix and stir into the glutinous in a large mix bowl.  Stir gently clockwise until the ingredients is fully dissolved.  Put the dough in a dish and cover it by a wet towel (towel should not touch the dough surface).  Heat it under high heat in microwave for 3 minutes.  If it is not done, add another 30 seconds.  Let dough cool down a bit.
tonytsang and kareny recipy
2- With the cooking plastic gloves, take a piece of cooked dough.  Press it gently with a finger until flat.  Add some red bean (cover about 70% of the dough) in the middle of the dough and wrap it up as a ball.  Put it on a dish filled with fried glutinous rice flour.  Mix it well and put it on the muffin paper.  Continue the same steps until finish the cooked dough.tonytsang and kareny recipy

1- 糕粉可以用糯米粉白鑊, 慢火炒熟代替
tonytsang and kareny recipy
2- 用好凍才加入粉糰, 煮出來的口感會好一點
tonytsang and kareny recipy
3- 熟粉團要還暖時才易包, 如果凍了, 就好難包得實
tonytsang and kareny recipytonytsang and kareny recipy
1- You can cook the glutinous rice flour under low heat in a pan instead buying a specify fried glutinous rice flour in a supermarket
tonytsang and kareny recipy
2- Mix the cold water in the flour will make the texture better after cook
tonytsang and kareny recipy
3- It is a bit difficult to wrap the dough if it is completely cool down 

係溫哥華嘅blog友, 要麻煩你地啦, 我9月會有2日會去溫哥華話呀, 請問有咩茶餐廳, 中餐, 日本餐你地係推薦呢? 最好唔好太貴啦, 如果有, 請私人回覆話我知啦, 多謝晒啦

今日心情都係麻麻地呀, 等我出個甜品, 希望大家吃完會開開心心, 我出完又會快啲心情好轉啦, 呵呵

哩個甜品, 個方情式都係一樣啦, 即係650至700ml, 就加16-18g 魚膠粉, 之後你要整咩味都可以呀

我用罐頭荔枝(因為我先前減價買左兩罐, 一罐已經比我消滅左做蘇梅荔枝雞柳, 所以仲有一罐), 方便快捷, 如果你要用新鮮都可以, 咁記得加多啲冰糖, 而罐頭糖水, 就用普通水代替就得啦

我屋企無大菜, 如果你地有, 不況用大菜嚟整, 但要落幾多, 我就唔知啦, 大菜同魚膠粉最大分別係魚膠粉雪完會軟身, 而大菜會有啲爽啦, 所以隨你口味去選擇啦

(密碼: tonytsang)
tonytsang and kareny recipy
烹調時間:  30分鐘左右 (唔計雪藏時間)

份量自供參考 (just for reference only)
1- 罐頭荔枝230克, 切粒 (230g lychee from the cane, drained, diced)
tonytsang and kareny recipy
2- 罐頭荔枝糖水300ml (300ml lychee syrups from the cane)
tonytsang and kareny recipy
3- 魚膠粉16克 (16g Gelatin powder)
tonytsang and kareny recipy
4- 冰糖30克 (30g Rock sugar)
tonytsang and kareny recipy
5- 奶200ml (200 ml milk)
tonytsang and kareny recipy
6- 水150 ml  (150 ml water)
tonytsang and kareny recipy

tonytsang and kareny recipy
1- 魚膠粉加入50ml凍水浸透, 再用滾水坐熱, 攪成魚膠漿備用
tonytsang and kareny recipy
2- 水100ml水滾起, 先加冰糖煮至溶化, 取出加入荔枝糖水及罐頭荔枝攪勻, 再加入已溶的魚膠漿和奶攪勻, 平均倒入器皿, 雪4小時即成 
tonytsang and kareny recipy
1- Soak the gelatin powder in 50ml cold water for a short time (about 5 minutes) in a container.  Gently warm the water until the gelatin has melted.  Put it aside
tonytsang and kareny recipy 
2- Boil the 100ml water.  Stir in the rock sugar until it has melted.  Put it aside and stir in the lychee and lychee syrups.  Stir in the gelatin, milk and mix well.  Pour the solution into a container gently.  Freeze it in a fridge for 4 hrs.  Enjoy it.
tonytsang and kareny recipy

1- 要硬身一點可以加多點魚膠粉
tonytsang and kareny recipy
2- 雪前一定落煮得好甜, 雪完甜味會略減
tonytsang and kareny recipy
3- 奶其實最好用花奶, 否則用鮮奶也可以
tonytsang and kareny recipy
1- You can add little bit more of gelatin to make it harder
tonytsang and kareny recipy
2- You have to make it sweeter before put into the fridge. 
tonytsang and kareny recipy
3- Evaporated milk is recommended.  Otherwise, you can normal milk.

首先多謝blog友為食貓幫我check昨日個食譜英文部份, 多得佢嘅提點, 我將英文部份再寫過, 宜家睇落順眼好多, 我去比較其他英文嘅食譜, 大至上都係差唔多, 哈哈

哩幾日天氣真係唔錯呀, 不過無端端又轉返涼呀, 我覺得啲咁嘅天氣, 好易令人病呀, 香港就成日落雨, 大家心情一定好鬱悶啦, 係唔係呢

落雨無野搞, 最好緊係整甜品啦, 今日哩個綠茶軟糕真係好好味呀, 綠茶粉我第一次用, 重手得滯, 搞到有啲苦呀, 所以下面個份量已經改良過, 會好好多, 至於邊到有得賣, 我就唔知啦, 因為啲茶粉係我外母比我呀, 哈哈哈

其實整哩啲糕真係越整越易呀, 只要個水份差唔多, 落差唔多嘅魚膠粉, 基本上一定做到, 味道可以隨自己喜歡而變, 整綠茶又得, 芒果又得, 甚至榴槤苦瓜都得, 哈哈哈

奶如果唔怕肥, 我實叫大家用花奶(淡奶)呀, 因為真係滑好多呀, 感覺真係好唔同呀, 試過你就知道,  花奶同鮮奶口感分別真係好大

正所謂: 綠茶軟糕夠香滑, 好味簡單個個讚

(密碼: tonytsang)
tonytsang and kareny recipy
烹調時間:  30分鐘左右 (唔計雪藏時間)

份量自供參考 (just for reference only)
1- 綠茶粉10克 (10g green tea powder)
tonytsang and kareny recipy
2- 魚膠粉16克 (16g Gelatin powder)
tonytsang and kareny recipy
3- 冰糖70克 (70g Rock sugar)
tonytsang and kareny recipy
4- 奶450ml (450 ml milk)
tonytsang and kareny recipy
5- 水300 ml  (300 ml water)
tonytsang and kareny recipy

tonytsang and kareny recipy
1- 魚膠粉加入100ml凍水浸透, 再用滾水坐熱, 攪成魚膠漿備用
tonytsang and kareny recipy
2- 水200ml水滾起, 先加冰糖煮至溶化, 取出加入綠茶粉攪勻, 再加入已溶的魚膠漿攪至完全溶化, 待涼後, 再加入奶攪勻, 平均倒入器皿, 雪4小時即成 
tonytsang and kareny recipy
1- Soak the gelatin powder in 100ml cold water for a short time and then gently warm the water until the gelatin has melted.  Put it aside
tonytsang and kareny recipy 
2- Boil the 200ml water.  Stir in the rock sugar until it has melted.  Put it aside and stir in the green tea powder.  Stir in the gelatin and mix it well.  Let the solution to cool down.  Stir in the milk and mix well.  Pour the solution into a container gently.  Freeze it in a fridge for 4 hrs.  Enjoy it.
tonytsang and kareny recipy

1- 要硬身一點可以加多點魚膠粉
tonytsang and kareny recipy
2- 雪前一定落煮得好甜, 雪完甜味會略減
tonytsang and kareny recipy
3- 奶其實最好用花奶, 否則用鮮奶也可以
tonytsang and kareny recipy
1- You can add little bit more of gelatin to make it harder
tonytsang and kareny recipy
2- You have to make it sweeter before put into the fridge. 
tonytsang and kareny recipy
3- Evaporated milk is recommended.  Otherwise, you can normal milk.

由於我仲放緊假呀, 你地啲留言我暫時唔答著啦, 我返黎就會逐一回覆, 唔會漏呀, 放心啦

你地都記得整哩杯凍飲消吓暑啦
tonytsang and kareny recipy
烹調時間Cooking time: 15 mins左右
tonytsang and kareny recipy
份量Serving: 2人左右
tonytsang and kareny recipy
tonytsang and kareny recipy
1- 士多卑梨150克 (150g Strawberry)
tonytsang and kareny recipy
2- 藍莓15克 (15 g blueberry)
tonytsang and kareny recipy
3- 鮮奶1/2杯 (1/2 cup of milk)
tonytsang and kareny recipy
4- 糖適量 (some sugar)
tonytsang and kareny recipy
5- 冰2-3粒 (2-3 cubes of ice)
tonytsang and kareny recipy
tonytsang and kareny recipy

tonytsang and kareny recipy
1- 快將所有材料放入攪拌器打1-2分鐘或至完全混合即成, 如不夠甜可以再用少許糖如1湯匙熱水混合成湯水, 加入調味tonytsang and kareny recipy
tonytsang and kareny recipy
1- Put all the ingredients into a blender.  Blend it for 1-2 mins or until ingredients are all mixed.  If it is not sweet enough, mix 1 tbsp of water with some sugar.  Add it into the milk shake accordingly. Enjoy it
tonytsang and kareny recipy  

放假啦, 放假啦, 哈哈哈, 我嚟緊星期一同二都唔洗返工呀, 真係太開心啦, 之後個星期都係咁, 只係返三四五, 正呀

放假有咩做? 哩個星期會休息吓, 執吓屋, 煮吓甜品, 行吓街休息吓, 下個星期就會去camping啦, 哩個就遲啲先講啦, 哈哈

放假你地唔會咁狠心, 要我出食譜啦, 哈哈, 所以我set左時間, 係hk時間星期二零晨出一個呀, 我星期四(加拿大星期三)一返工就會如常咁出番食譜呀

講返哩個杞子桂圓糕, 真係好有益呀, 可以明目安神, 清熱補血呀, 所以哩個甜品我哩個假期都會再整多次

如果大家有桂花, 不況加啲呀, 會香好多呀, 我哩邊無得買, 所以無落呀

做雪嘅甜品, 記得要整甜啲呀, 我之前講過啦, 所以唔好唔記得呀

我唔自己唔鐘意咁硬身, 所以我無落咁多魚膠粉, 如果要硬啲, 可以落多少少呀, 自己執生啦

正所謂: 多吃杞子桂圓糕, 好味有益身體好


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

份量自供參考 (just for reference only)
1- 乾圓肉50克, 浸軟 (50g dried longan, soaked)
tonytsang and kareny recipy
2- 杞子20克, 浸軟 (20 g dried Medlar, soaked)
tonytsang and kareny recipy
3- 魚膠粉18克 (18g Gelatin powder)
tonytsang and kareny recipy
4- 冰糖50克 (50g Rock sugar)
tonytsang and kareny recipy
5- 蜜糖5湯匙 (5 Tbsp honey)
tonytsang and kareny recipy
6- 水750 ml  (750 ml water)
tonytsang and kareny recipy


tonytsang and kareny recipy
1- 圓肉浸軟切成碎粒, 再和杞子洗淨, 隔好水備用(圖1), 50ml凍水混入魚膠粉再用滾水坐熱, 攪成魚膠漿備用
tonytsang and kareny recipy
2- 水700ml水滾起, 先加冰糖煮至溶化, 加入杞子圓肉轉慢火煮10分鐘, 熄火焗20分鐘, 再加入已溶的魚膠漿和蜜糖, 攪至完全溶化(圖2), 平均倒入器皿, 雪4小時即成 
tonytsang and kareny recipy
1- Dice the Longan into piece.  Wash and drain well with medlar (fig.1).  Use 50ml cold water and mix it with the Gelatin. 

2- Heat Boil the 700ml water.  Dissolve the rock sugar first, then add the longan and medlar and cook it for 10 min under low heat.  Turn off the heat and let it cook for another 20 mins with closed lid. Add the gelatin mix and honey until dissolved (fig.2).  Pour it to the container evenly.  Put into the fridge for 4 hrs.  Enjoy it.
tonytsang and kareny recipy

1- 要硬身一點可以加多點魚膠粉
tonytsang and kareny recipy
2- 雪前一定落煮得好甜, 雪完甜味會略減
tonytsang and kareny recipy
3- 最後一定要淨700ml糖水(不計杞子圓肉), 如不夠, 請加點熱水補充
tonytsang and kareny recipy
1- You can add little bit more of gelatin to make it harder
tonytsang and kareny recipy
2- You have to make it sweeter before put into the fridge. 
tonytsang and kareny recipy
3- Make sure it has 700ml liquid before put into the fridge.  If it is not enough, add some hot water to fill it up

夏天係唔係已經走左呢, 哩幾日無端端又凍番呀, 每日都係10幾度, 好涼呀, 我太太都病病地(忽冷忽熱唔病就假啦), 又成日落雨, 好悶呀, 我想出街, 但出面又濕又凍呀, 諗諗吓又唔係好想出呀

講番芒果糯米糍先, 哈哈, 我哩個懶人, 當然唔會去蒸個粉糰啦, 我係用微波爐呀, 講真, 哩個甜品唔係難整, 但有好多細微地方要小心呀, 你見我下面個步驟寫得咁長就知啦, 真係有好細微野唔知點講好呀

叮個粉糰要好小心呀, 你最好用個濕布包著去叮, 就唔怕叮到個粉糰乾晒水呀, 但濕布千萬唔好掂到個粉糰, 否則叮完出嚟, 就會黏著條濕布呀, 會搞到好麻煩呀

熟嘅粉團要仲係熱熱地, 暖暖地時先好包呀, 太熱, 辣手, 包唔到, 太凍, 包完唔埋口, 所以我會將個生粉糰分開三份, 煮熟一份先, 包嘅時間就唔需要太耐, 咁就唔會咁快凍, 變得容易整好多

分開三份仲有個好處, 就係比你有三次掌握機會, 第一次包時, 可能包得唔係太好, 去到第二底, 你自然比整第一底更有信心, 同埋知道有咩要改善呀

當然啦, 如果你係整開, 好熟手啦, 咁當然可以一鑊過, 唔需要分開三份啦, 哈哈哈 

芒果粒記得盡量切得大大粒, 因為包一粒大嘅, 點都易過包幾粒細呀, 芒果中間近核地方記得唔好徙, 用嚟打做芒果汁, 咁整出嚟又唔徙, 又重芒果味呀

記得要帶膠手套或用保鮮紙呀, 粉團好黏呀, 無可能用你纖纖肉手去包呀

正所謂: 芒果叮叮糯米糍, 細心處理莫大意

 
(密碼: tonytsang)
tonytsang and kareny recipy
烹調時間: 40分鐘左右
1- 糯米粉250g (250g Glutinous rice powder)
tonytsang and kareny recipy
2- 無糖椰絲適量 (Some unsweetened coconut flakes)
tonytsang and kareny recipy
3- 芒果2個, 去皮, 切大粒 (2 mango, peeled, diced )
tonytsang and kareny recipy

份量自供參考 (just for reference only)
1- 芒果粒2/3杯 (2/3 cup of diced mango)tonytsang and kareny recipy

2- 水1/2杯 (2 tbsp water)tonytsang and kareny recipy

3- 4湯匙糖 (4 tbsp sugar)tonytsang and kareny recipy

tonytsang and kareny recipy
1- 汁料用果汁機或人手壓成芒果汁, 隔好渣, 取250ml放入裝了糯米粉的大碗內攪勻, 搓成粉糰, 分開3份, 先將1份放在碟上用濕布包好(濕布不可以接觸到粉糰), 放入微波爐叮, 高火叮3分半鐘, 如未熟, 再叮30秒, 取出待涼 
tonytsang and kareny recipy
2- 帶好煮食膠手套, 趁粉糰還暖時, 拿出部份粉糰於掌心, 中間加入一粒芒果 再搓圓球, 放在舖滿椰絲的碟上, 撈滿椰絲, 再放於蛋糕紙上, 當做完一個熟粉糰, 即可叮第二碟生粉糰, 再做, 即至所有粉團用完

1- Blend the sauce mix either by a blender or by hand.  Filter the mango juice and mix 250 ml with the glutinous.  Separate the dough into 3 pieces.  Put one piece on a dish cover by a wet towel (towel should not touch the dough surface).  Heat it under high heat in microwave for 3 and half mins.  If it is not done, add another 30 seconds.  Let dough cool down a bit.
tonytsang and kareny recipy
2- With the cooking plastic gloves, take a piece of cooked dough and put one diced mango in the middle.  Then wrap it up to a ball.  Put it into a dish filled with coconut flake.  Mix well the ball with coconut flake and put it on the muffin paper.  Continue the same steps until finish the cooked dough.  Repeat step 1 again until all the dough is cooked.  Enjoy.tonytsang and kareny recipy

1- 芒果汁可以用現成的, 例如維x芒果汁
tonytsang and kareny recipy
2- 用一粒大芒果粒, 比用幾粒細芒果粒容易包得好
tonytsang and kareny recipy
3- 芒果要買熟的(全黃, 腍身)才會甜, 否則會好酸
tonytsang and kareny recipy
4- 熟粉團要還暖時才易包, 如果凍了, 就好難包得實
tonytsang and kareny recipytonytsang and kareny recipy
1- You can use the mango juice available in the supermarket
tonytsang and kareny recipy
2- Wrap a large diced mango is easier than wrap couple small pieces
tonytsang and kareny recipy
3- Better to use a mango that is fully mature
tonytsang and kareny recipy
4- It is easier to wrap and control a cooked dough that is still warm

好緊張呀, 意大利戰羅馬尼亞, 好好睇呀, 意大利仍然咁喜歡碌係地係扮死, 啲球證仍然好戇居相喎, 真係令人費解呀, 宜家仲係1比1呀

昨日出完芒果布甸, 今日繼續出甜品, 夏天咁熱, 無理由唔整甜品架, 唔通去打邊爐咩, 何況又唔係日日食, 一次半次無所謂啦, 又或者招呼下朋友都好呀

通少出品, 一定唔會跟傳統做法, 個個都教用砂糖, 我就用冰糖, 死味, 其實我覺得反而仲好味, 而且覺得健康過落成杯砂糖咁恐怖呀

記得喎, 做雪過既甜品, 一定要整甜啲, 唔知點解, 一雪完出嚟, 個甜味會比人打左8折呀

魚膠粉我覺得好麻煩, 啲水一唔夠熱, 就溶唔晒, 要攪好耐先得, 我會建議將佢濾過先好加入其他材料呀, 隔開未溶嘅魚膠粒呀

唔怕話埋你地知, 我仲有2個甜品未出呀, 下星期繼續, 哈哈

正所謂: 香甜軟滑椰汁糕, 簡單易整真係好

 
(密碼: tonytsang)
tonytsang and kareny recipy
烹調時間: 30分鐘左右 (不計雪凍時間)

1- 魚膠粉14g (14 g Gelatin powder)
tonytsang and kareny recipy
2- 熱水 200ml (200 ml hot water)
tonytsang and kareny recipy
3- 椰漿 400ml (1 premium coconut milk 400ml )
tonytsang and kareny recipy
4- 淡奶 100 ml (100 ml evaporated milk)
tonytsang and kareny recipy
5- 冰糖 60g (Rock sugar 60g)
tonytsang and kareny recipy
6- 椰絲適量 (Some shredded coconut)
tonytsang and kareny recipy

tonytsang and kareny recipy
1- 用100ml熱水先將冰糖溶化成糖水, 加入椰漿, 淡奶攪勻
tonytsang and kareny recipy
2- 魚膠粉用另外100ml整成魚膠水, 耐心攪至完全溶化, 再倒入已搞好的椰汁中攪勻, 平均倒入每個啫喱杯或器皿中雪3個小時, 灑上椰絲即成

1- Dissolve the rock sugar into 100ml hot water.  Mix it with the coconut milk and milk. 
tonytsang and kareny recipy
2- Dissolve the gelatin into 100 ml hot water.  Mix it patiently until totally dissolved.  Mix it the coconut mix prepared in step 1.  Add the coconut mix evenly into each jelly cup or the container.  Freeze it in the fridge (not freezer) for 3 hours.  Spray some shredded coconut.  Enjoy.tonytsang and kareny recipy

1- 魚膠粉好難攪溶, 水一定要夠熱, 攪完最好濾過, 隔去未溶部份
tonytsang and kareny recipy
2- 雪凍嘅甜品出來甜度會淡一點, 最好雪前整甜啲tonytsang and kareny recipy

3- 唔用冰糖可以用砂糖3/4杯代替
tonytsang and kareny recipy
1- It is not easy to dissolve the gelatin.  Make sure the water is hot enough.  It is better to filter is to get rid of the gelatin not dissolved.
tonytsang and kareny recipy
2- The sweetness will be less after freezing in the fridge.  Please make it sweeter before put into the fridge.tonytsang
tonytsang and kareny recipy
3- Rock sugar can be replaced by 3/4 cup of sugar.tonytsang

昨日放工返到屋企終於有電啦, 真係擔心, 再無電, 我雪櫃啲野真係要報銷呀, 好彩, check過晒, 無野變壞呀

今日出芒果布甸, 可以話係將網上所刊登嘅食譜集合而成, 而我當然唔想落蛋啦, 你知啦, 生蛋好易有菌, 真係唔落好過, 宜家香港又禽流呀, 仲落生蛋, 咪即係壽星公吊頸

好多食譜都只係話芒果係果核兩邊開邊, 切粒, 但無講過中間, 係個核附近啲肉啲處理 (可能就咁食左去啦)

我就一於起埋肉, 再打成芒果汁呀, 加埋一齊, 真係正好多好多, 勁重芒果味

如果你怕煩, 可以買包芒果汁代替都得, 隨你啦, 記得要係落芒果肉前, 攪勻晒, 唔好奶還奶, 水還水呀, 最簡單就係用拉茶方式, 即係準備2個大碗, 左碗倒去右碗, 右碗倒去左碗, 來來回回2-3次就乜都勻啦, 哈哈

夏天咁熱, 食哩個甜品真係好正呀, 哈哈哈

正所謂: 芒果布甸咁容易, 夏日炎熱最合時


 
(密碼: tonytsang)
tonytsang and kareny recipy
烹調時間: 30分鐘左右 (不計雪凍時間)

1- 芒果啫喱一盒50g (1 box mango jelly, 50 g )
tonytsang and kareny recipy
2- 熱水180ml (180 ml hot water)
tonytsang and kareny recipy
3- 芒果2個, 去皮, 切粒 (2 mango, peeled, diced )
tonytsang and kareny recipy
4- 淡奶 180 ml (180 ml evaporated milk)
tonytsang and kareny recipy

份量自供參考 (just for reference only)
1- 芒果粒1/2杯 (1/2 cup of mango)tonytsang and kareny recipy

2- 鍊奶1湯匙, 非必要 (1 condensed milk, optional)tonytsang and kareny recipy

3- 水2湯匙 (2 tbsp water)tonytsang and kareny recipy

4- 2湯匙糖 (2 tbsp sugar)tonytsang and kareny recipy


tonytsang and kareny recipy
1- 啫喱用熱水再碗中攪溶, 汁料成用果汁機或人手壓成芒果汁, 隔好渣, 取60ml放入啫喱水中(圖1), 再加入淡奶攪勻, 平均倒入啫喱杯或器皿中
tonytsang and kareny recipy
2- 芒果切好粒(圖2), 平均放入每個啫喱杯或器皿中, 雪3個小時即成

1- Jelly mixes with the hot water until dissolved completely.  Blend the sauce mix either by a blender or by hand.  Filter the mango juice and add 60 ml of it into the jelly solution(fig.1).  Mix the solution with the milk.  Pour into the jelly cup or any container.
tonytsang and kareny recipy
2- Dice the mango (fig.2).  Add evenly into each jelly cup or the container.  Freeze it in the fridge (not freezer) for 3 hours.  Enjoy.tonytsang and kareny recipy

1- 芒果汁可以用現成的, 例如維x芒果汁
tonytsang and kareny recipy
2- 唔怕浪費, 可以落少5g啫喱, 會更軟熟tonytsang and kareny recipy

3- 芒果要買熟的(全黃, 腍身)才會甜, 否則會好酸
tonytsang and kareny recipy
4- 吃時可以加花奶

我成日都個覺得, 既然食糖水會肥, 就要食得健康啲, 令自己肥得有價值

雖然, 是旦食個雪糕, 咩功夫都唔需要呀, 但係唔健康呀, 肥得唔抵呀

所以今日同大家分享哩個雪耳雪梨湯水, 我覺得比較健康啦, 雪耳有美容作用, 雪梨同其他材料, 有化痰潤肺作用, 係唔係比雪糕有益先?

我當然會建議大家熱食啦, 但有時天氣好熱, 雪凍嚟食都唔係唔得嘅

所以大家哩個禮拜尾不況試吓啦, 又唔係難整, 又有益呀

係呀, 我星期一哩邊放假呀, 所以唔保證星期一會出食譜, 我會盡我所能去配合啦, 希望大家見諒啦

正所謂: 雙雪糖水好味道, 有益健康齊讚好

記得整碗嚟試吓啦 

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

份量自供參考 (just for reference only)
1- 雪耳2-3朵, 浸軟  (2-3 big dried white fungus, soaked)
2- 鮮白合2個, 洗淨 (2 resh Lily Bulb, cleaned )
3- 紅棗8粒 (8 red dates)
4- 南杏20粒 (20 apricot kernel)
5- 北杏8 粒 (8 bitter almond)
6- 雪梨2個, 去皮, 切片 (2 chinese pear, peeled, cut into pices)
7- 冰糖適量(Some Rock sugar)
8- 水4量杯(4 cup of water)
tonytsang and kareny recipy


tonytsang and kareny recipy
1- 紅棗先去核, 鮮白合拆開一片片, 雪耳去硬塊, 切件, 連同所有材料洗淨 (圖1), 隔好水備用

2- 水煲滾, 加入所有材料煲5分鐘, 轉中慢火煲20分鐘 (圖2), 逐少加入冰糖直到你覺得夠甜即可

1- Remove the the nutlet of the dates, tear off the lily, and remove the hard part of the fungus.  Cut the fungus into small pieces.  Clean and drain well all the ingredients(fig1)

2- Boil the water.  Add all the ingredients and boil for 5 mins.  Turn to medium to low heat and boil for another 20 mins(fig2).  Add bit by bit the rock sugar accordintly to your taste.  Serve hot.tonytsang and kareny recipy

1- 北杏(較細粒)含有小量毒性, 不宜下太多

2- 雪耳記得要去硬塊

tonytsang and kareny recipy