今日首先要多謝何師奶, 何師傅先, 因為我收左佢送比我嘅禮物好耐啦, 懶到飛起嘅我, 一直都無upload 啲相上嚟答謝佢, 今日無論如何都要登出嚟, 誠心感謝佢啦

睇吓, 有好多野架, 又有蝦乾, 何師傅精心製作嘅滷水包, 咖哩醬, 紫菜等等, 仲要空郵比我, 真係非常非常感謝您呀

大家都知啦, 何師傅廚藝了得唔再講, 佢亦係一個名星blogger, 無論係佢, 等係佢啲寶貝女都成日上雜誌, 我真係覺得好榮幸, 可以收到佢啲禮物

我都要快啲買返啲野回禮先得呀, 不過你知啦, 香港乜都有, 要買啲佢無得買嘅野, 真係有啲難度, 哈哈

今日出個湯水比大家潤一潤啦, 粟米加蜜棗, 哩個組合, 一睇見都知個湯又嘅甜啦, 仲要加埋紅蘿蔔, 真係非常清甜

哩個湯水真係超簡單又有益, 真係隨時隨地就可以煲嚟飲, 記得排骨要出水先, 會令湯比較乾淨, 唔喜歡排骨, 落豬蹍都得呀

星期六日, 有多啲時間, 一於煲個靚湯, 好好享受吓啦

正所謂: 粟米蜜棗排骨湯, 簡單有益好健康

 
(密碼 password: tonytsang)
onytsang and kareny recipy
烹調時間: 120分鐘左右      份量: 4人

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

1- 排骨半磅, 切段 (1/2 lbs of pork ribs, cut into section)
tonytsang and kareny recipy
2- 南杏20粒, 洗淨 (20 chinese "sweet" apricot kernel)
tonytsang and kareny recipy
3- 北杏10粒, 洗淨 (10 chinese "bitter" apricot kernel)
tonytsang and kareny recipy
4- 蜜棗3-4粒, 洗淨 (3-4 preserved red dates)
tonytsang and kareny recipy
5- 粟米2-3條, 切半 (2-3 fresh corns, cut into half)
tonytsang and kareny recipy
6- 紅蘿蔔3-4條, 去皮, 切段 (3-4 red carrots, peeled, cut into section)

tonytsang and kareny recipy
1- 先將排骨出水(煲5分鐘左右), 用凍水洗淨

2- 將所有材料放入煲內, 加水到材料2倍半多身位, 蓋好蓋, 大火煲滾, 續煮5分鐘, 轉中火, 煲1個半小時, 加鹽調味即可 (其間, 若水份失去太多, 請自行加水)
tonytsang and kareny recipy
1- Boil the ribs in hot water for 5 min.  Rinse it under the cold water.  
tonytsang and kareny recipy
2- Put all the ingredients into a pot.  Add water up cover up 2 times and half of ingredients in the pot and heat through.  Once it is boiled, continue boil it for 5 min.   Reduce the heat to medium and continue boil it for 1 hours and half.  Add some salt to taste accordingly.  Serve it in hot.
tonytsang and kareny recipy

1- 湯唔怕多水煲, 因為太多水, 可以在最後轉用大火去蒸發多餘水份, 味道不變會的
tonytsang and kareny recipy
2- 北杏(較細粒)含有小量毒性, 不宜下太多
tonytsang and kareny recipy
3- 排骨可改用豬蹍
tonytsang and kareny recipy
1- It It will be easy to adjust the soup quantity with lot of water in the pot.  To reduce it, you just need to let it evaporate at the end until the desired level.
tonytsang and kareny recipy
2- Do not put too much "bitter" apricot kernel.
tonytsang and kareny recipy
3- You can replace the ribs with pork shin.

返埋今日又放長假啦, 星期一, 29號係結婚記念日, 我當然請假, 唔返工啦, 不過我地剛剛去完旅行, 星期一應該唔會去邊到玩啦, 最多都係休息吓, 同出去食吓飯咁啦

今日哩個湯唔係難整, 但煮嘅時間真係要好多, 我建議大家放假先試, 因為要煲到所有材料出晒味, 同埋要令牛蹍軟熟, 我覺得至少要煲佢2個半小時或以上呀

其實同上次個雜菜湯差唔多, 但今次加左肉, 牛油同茄膏, 個味道立即濃郁幾倍, 你問我, 我會喜歡雜菜湯多啲, 因為感覺天然好多, 哈哈

不過個味道唔差呀, 我仲覺得好過出面茶餐廳個啲, 有好多時出面個啲一係無味, 一係過酸, 都係自己煲好好多, 味道始終可以自己調教呀

我地得2個人, 當然一日係飲唔晒咁多, 隔日返熱再飲, 發覺更加好飲呀

如果大家開party, 又或者唔怕飲多幾餐, 不況整一煲, 包你飲完以後出街都唔叫羅宋湯, 因為自己整又易又好味呀

正所謂: 通少港式羅宋湯, 好飲易整唔怕多

 
(密碼: tonytsang)
onytsang and kareny recipy
烹調時間: 180分鐘左右      份量: 6人

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

1- 蕃茄4個, 1開8 (8 tomato, cut into 8 pieces)
tonytsang and kareny recipy
2- 中洋蔥1個, 去衣, 切大粒 (1 medium onion, peeled, cut into pieces)
tonytsang and kareny recipy
3- 牛油3湯匙 (3 tbsp of butter)
tonytsang and kareny recipy
4- 西芹粒2杯 (2 cup of diced celery)
tonytsang and kareny recipy
5- 椰菜1/4個, 切絲 (1/4 of cabbage, shredded)
tonytsang and kareny recipy
6- 月桂葉2-3塊 (2-3 bay leaves)
tonytsang and kareny recipy
7- 濃縮牛肉湯1罐 (1 cane of beef broth)
tonytsang and kareny recipy
8- 水4罐 (4 cane of water)
tonytsang and kareny recipy
9- 茄膏1罐 80ml (1 cane, 80ml tomato paste)
tonytsang and kareny recipy
10- 牛蹍半磅, 切大粒 (1/2 lbs of beef shin, cut into large pieces)
tonytsang and kareny recipy
11- 紅蘿蔔6條, 去皮, 切大粒 (6 red carrots, peeled, cut into large pieces)

份量自供參考 (just for reference only)
tonytsang and kareny recipy
1- 牛油1湯匙 (2 tbsp of butter)
tonytsang and kareny recipy
2- 辣椒油2湯匙 (2 tbsp of chili oil)
tonytsang and kareny recipy
3- 乾羅勒香草碎2湯匙 (2 tbsp of basil)
tonytsang and kareny recipy
4- 鹽適量 (a bit of salt)
tonytsang and kareny recipy


tonytsang and kareny recipy
1- 先將牛蹍飛水, 約10分鐘, 洗淨, 隔水備用
tonytsang and kareny recipy
2- 快所有材料放於煲內, 蓋頂, 大火先煲滾, 煲20分鐘後改慢火煲2個半小時, 吃前再加入汁料調味即可
tonytsang and kareny recipy
1- Boil the shin for 10 minutes.  Rinse it under cold water and drain it well.  Put it aside.
tonytsang and kareny recipy
2- Boil all the ingredient in a large pot.  Once it is boiled, cook for 20 minutes.  Reduce the heat to low.  Simmer it for 2 and half hour.  Add the sauce mix to adjust the taste before serving it.  Serve it in hot.tonytsang and kareny recipy

1- 煲完隔日再飲味道更濃郁
tonytsang and kareny recipy
2- 如果覺得不夠酸, 可以加點白醋, 如果過酸, 則加點糖
tonytsang and kareny recipy
1- The soup will taste better overnight
tonytsang and kareny recipy
2- Do Add some white vinegar to make it more sour or add some sugar to make it less sour tonytsang and kareny recipypy

星期四啦, 真係開心呀, 過多日又到禮拜尾, 休息呀, 昨日煮完飯, 要去剪草除雜草呀, 搞左成個鐘呀, 除雜草要成日彎腰, 真係好囉命呀(老啦老啦), 一路剪草天又一路黑, 好彩, 搞掂晒先落雨, 唔係就慘啦

所以呢, 有草地真係好麻煩呀, 唔洗打理就好啦, 又唔得喎(除非你有$, 請人打理啦), 都唔明, 啲人買屋要咁大塊草地做乜呀, 比我就唔要啦, 草地真係越細越好呀

今日決定出哩個湯水呀, 味道真係好好呀, 又健康, 不過我太大意啦, 唔記得同啲花生出水, 所以油左啲呀, 無咁清呀

豬肉方面, 我用左排骨, 但我唔建議呀, 如果可以用豬蹍, 都係用豬蹍會好好多, 因為有骨, 就算出左水, 你煲的耐, 一樣會流啲污穢野出嚟, 無咁好啦

記得煲湯要到飲啦, 煲好啦, 先好調味呀, 唔好太早就調味呀

無咩好講啦, 個湯又易整, 又健康, 大家不況係假日就煲嚟飲啦, 真係大人細路都識合呀

正所謂: 掌瓜蘿蔔花生湯, 好味易煲又健康


(密碼: tonytsang)
tonytsang and kareny recipy
烹調時間: 90分鐘左右

tonytsang and kareny recipy
1- 彿手瓜4個, 去皮 (4 Chayote, peeled)
tonytsang and kareny recipy
2- 豬蹍1磅左右 (Pork shin 1 lbs)
tonytsang and kareny recipy
3- 紅衣花生3/4杯, 洗淨 (3/4 cup of red peanuts, cleaned)
tonytsang and kareny recipy
4- 紅蘿蔔2條, 去皮 (2 red carrots, peeled)
tonytsang and kareny recipy


tonytsang and kareny recipy
1- 彿手瓜切半, 去核, 再半邊切成4份, 紅蘿蔔切件, 豬蹍出水(約5分鐘) (圖1), 隔水備用
tonytsang and kareny recipy
2- 注入約2公升煲滾, 放入所有材料煲15分鐘 (圖2), 轉慢火煲1個半小時, 加鹽調味即成
tonytsang and kareny recipy
1- Cut the chayote in half.  Remove the core.  Each pieces cut into 4 pieces.  Cut the red carrots into pieces.  Blanch the pork shin for 5 minutes in boiling water (fig.1).  Rinse and drain well.
tonytsang and kareny recipy
2- Bring 2L water to boil.  Add in all the ingredients and boil for 15 minutes (fig.2).  Reduce the heat to low and simmer it for 1 hour and half.  Add salt to taste.  Serve it in hot. 
tonytsang and kareny recipy

1- 花生可以先飛水, 可以減去油份
tonytsang and kareny recipy
1- Blanch the red peanuts in boiling water can reduce its grease
tonytsang and kareny recipy
2- 彿掌瓜應選脆綠色, 長身, 真的似雙掌合埋為佳
tonytsang and kareny recipy
2- A good chayote should be light green, long and looks like hands.
tonytsang and kareny recipy

上一次約埋朋友踩單車, 之後約埋嚟我屋企搞pot luck (每人煮啲野嚟食), 我就整左我都幾拿手, 但又唔係成日整嘅碗仔翅啦

睇開我個blog 應該知, 我好早之前已經登左個碗仔翅食譜, 當時我加左筍絲, 感覺上覺得唔係好港式喎, 所以今次跟足晒港式碗仔翅煮法, 出嚟效果, 當然無令人失望啦

其實碗仔翅一啲都唔難整, 但都要用啲心機, 例如雞要用手撕成雞絲, 因為咁做先有煙韌嘅口感, 所以想方便啲, 可以做一晚整好, 而其他材料都要好細心切成幼絲出嚟先唔會粗糙

好多人加蛋漿都好是旦, 結果蛋花整得唔靚, 其實蛋花要整得靚, 要先係湯順方向不斷攪, 形成漩渦, 再慢慢, 逐少逐少係煲邊加入蛋漿, 你就會自然見到啲蛋花會凝結得好靚仔啦, 唔信你試吓呀

記得試時要加啲紅醋呀, 個湯會香濃好多, 真係飲完特別開胃呀 

正所謂: 通少港式碗仔翅, 香濃美味夠容易

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

8人份量, 只供參考 (For 8 people, just for reference only)
1- 金寶濃縮雞湯1罐 (1 cane condensed chicken broth)
2- 水5罐 (5 cane of water)
3- 無皮雞胸肉3/4磅左右 (3/4 lbs of skinless chicken breast)
4- 冬菇 8 隻左右 (8 dried mushroom, soaked)tonytsang and kareny recipy
5- 雲耳8粒, 浸軟, 切絲 (8 dried black fungus, soaked, sliced)tonytsang and kareny recipy
6- 粉絲2小紮, 浸軟 (2 small vermicelli, around 60g )tonytsang and kareny recipy

份量只供參考 (just for reference only)
1- 馬蹄粉2湯匙 (2 tbsp water chestnut flour)
2- 生抽1湯匙 (1 tbsp soya sauce)tonytsang and kareny recipy
3- 水1湯匙 (1 tbsp water)tonytsang and kareny recipy
4- 大蛋1隻, 發勻 (1 egg blended)tonytsang and kareny recipy
5- 麻油2茶匙 (2 tsp sesame oil)tonytsang and kareny recipy

1- 先將雞胸肉煮熟(蒸或煲都可以), 待涼後, 用手撕成雞絲, 冬菇榨乾水, 用少許豉油, 糖, 麻油醃15分鐘, 切絲, 粉絲瀝乾水, 剪成15cm長, 備用

2- 雞湯和水煲滾, 加入冬菇, 雲耳煮20分鐘,  加雞絲煲多10分鐘, 熄火, 放入粉絲, 加生抽, 麻油試好味, 再加蛋漿順方向搞勻, 馬蹄粉用水開好, 慢慢加入至湯杰身即可tonytsang and kareny recipy

1- Cook the chicken until done (steam or boil it).  Once it is cool down, shred the chicken by hand.  Press the mushroom to release all the water.  Marinade it with some soya, sugar and sesame oil for 15 mins, and slice it.  Vermicelli drains well and cut into 15 cm long.  

2- Boil the chicken broth and water.  Add the mushroom and fungus and cook for 20 mins.  Add the chicken and cook for another 10 mins.  Turn the heat off.  Add the vermicelli.  Add the soya sauce and sesame oil to taste.  Add the egg and stir it in same direction.  Chestnut flour mixes with the water and add into the soup until the soup is thicken.  Serve hottonytsang and kareny recipy

1- 口味要自己調整, 要鹹一點可以加點鹽

2- 蛋漿要順方向攪, 蛋花才會靚

3- 馬蹄粉一定要用水開至完全溶化才可以用
tonytsang and kareny recipy
4- 粉絲一定要浸軟, 不要太早落否則會影響口感tonytsang and kareny recipy

豉油雞脾真係唔難整呀, 簡單又好味道

成隻雞去整當然要多好多功夫啦, 但你知我啦, 超級懶呀, 又點會平日無端端去整隻雞先(要整成個鐘都未必有得食呀)

雞脾就唔同啦, 易整好多, 而且肉質比較滑, 就算整得過熟少少, 都唔會鞋口

係呀, 如果你地真係整, 記得整完唔好倒左啲雞汁呀, 因為星期三個餸會再用啲雞汁呀, 記得將啲汁雪好呀

我用左啲青瓜伴碟, 我覺得非常夾呀, 你地可以加, 亦可以唔加, 隨你地啦

記得呀, 雞脾真係好鬼肥, 記得白鑊逼油先好去紋呀, 會清啲呀

正所謂: 通少豉油炆雞脾, 人人食到笑眯眯

就咁睇以為係成隻雞, 哈哈哈


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

1- 雞全脾6隻, 雞鎚同雞脾切開, 洗淨(6 whole chicken legs, cut into pieces )
2- 青蔥4條, 去白, 切段 (4 green onion, tail removed, cut into pieces)
3- 蒜蓉2湯匙 (2 tbsp chopped garlic)
4- 薑片3塊左右, 略拍 (3 slices of ginger)
tonytsang and kareny recipy

份量自供參考 (just for reference only)
1- 豉油雞汁 1/2 枝 (1/2 bottle of chicken marinade)
2- 糖少許 (a bit of sugar)
3- 蠔油3湯匙 (3 tbsp soay sauce)
4- 麻油1湯匙 (2 tbsp sesame oil)
5- 水1杯(量杯) (1 Cup of water)
nd kareny recipy


tonytsang and kareny recipy
1- 雞件先用醃料醃20分鐘, 用易潔鑊, 中火無油把雞件煎至金黃(圖1), 盛起, 隔油備用

2- 快火落油起鑊, 爆香蒜蓉,青蔥和薑片, 再加回雞件輕手兜勻(圖2), 

3- 加入汁料蓋上蓋煮滾, 改慢火, 先炆15分鐘(圖3), 反轉雞件再炆15分鐘, 上碟淋上少許豉油雞汁, 再搽上麻油即成(圖4)

1- Marinade the chicken with usual spices for 20 mins.  Heat the pan without oil in medium heat.  Fry the chicken until it turns brown (Fig 1).  Put it aside and drain it well.

2- Heat the pan with oil in high heat.  Saute the garlic, green onion, ginger until fragrant.  Add back the chicken and mix it well(fig2). 

3- Add the sauce.  Cover and cook in low heat for 15 mins (fig3).  Turn the chicken over and cook another 15 mins.  Put it on the dish.  Put some marinade sauce over nad put some sesame oil and serve it (fig4).tonytsang and kareny recipy

1- 可以煮好後, 放涼切件, 剛煮好時不要切, 否則雞皮容易脫落

2- 吃時可以再淋些豉油雞汁係面會更好味

3- 第一至炆時, 雞皮盡可能先向上, 避免餘熱整燶雞的表皮

4- 出左油再炆, 令雞汁更清, 可以遲些再用

tonytsang and kareny recipy

http://hk.myblog.yahoo.com/tony-karen/article?mid=12883

豉油皇炒麵好多人都識整, 不過加埋三椒就唔係個個整過啦, 哈哈

三色椒的確好味道 (事實上係我仲有好多三椒, 哈哈), 加埋落去真係豐富好多
不過, 要炒一個靚麵都要唔少心機先得呀, 同埋都要啲技巧呀

一來, 炒麵個火一定要猛呀, 因為炒麵同打仗一樣, 一定要速戰速決, 唔好太慢, 否則唔夠鑊氣又會水汪汪

二來要快手, 用筷子快快手兜勻呀, 太慢好易炒得過熟但汁料又未勻, 失去口感呀

記得, 芽菜, 三椒都係出名嘅出水材料呀, 如果唔想煮到水汪汪, 最好先先滾水灼熟(2分鐘左右啦), 之後隔乾晒水, 同炒麵一齊落, 兜勻汁料就上碟, 包乾身呀, 唔信你試吓

正所謂: 豉皇三絲大炒麵, 快火快手包搞掂

真係幾大碟呀, 哈哈 


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

1- 包裝炒麵約3人份量 (Fries noodle portion for 3 people)
2- 芽菜約200g, 去尾, 洗淨 (200g bean sprouts, tail removed, cleaned)
3- 青蔥4條, 去白, 切段 (4 green onion, tail removed, cut into pieces)
4- 洋蔥1個, 切絲 (1 onion, peeled, sliced)
5- 蒜蓉2湯匙 (2 tbsp chopped garlic)
6- 紅, 黃, 橙椒各半個, 切絲 (1/2 Red,yellow,organge pepper, sliced)
7- 芝麻少許 (some sesame)
tonytsang and kareny recipy

份量自供參考 (just for reference only)
1- 雞粉 1/2 湯匙 (1/2 tbsp chicken powder)
2- 鹽少許 (a bit of salt)
3- 生抽3湯匙 (3 tbsp soay sauce)
4- 老抽1湯匙 (1 tbsp black soya sauce)
5- 麻油2茶匙 (2 tsp sesame oil)nd kareny recipy


tonytsang and kareny recipy
1- 炒麵先用再滾水煮熟, 過冷河備用

2- 快火落油起鑊, 爆香蒜蓉至金黃, 加蔥和洋蔥落少許鹽炒至軟身(圖1)

3- 先加入芽菜和汁料調好味道(圖2), 再加彩椒兜勻, 再加炒麵快手炒至乾身, 上碟灑上芝麻即成

1- Cook the noodle in hot water.  Cool it down under cold water.  Drain it well and put it aside.

2- Heat the pan with oil in high heat.  Stir-fry the garlic until brown.  Add and stir-fry the green onion and onion with some salt until soft (fig1). 

3- Add the bean and sauce.  Adjust the taste accordingly(fig2).  Add the pepper and mix well.  Add the noodle and mix well with the ingredient until all the sauce is dry out.  Put it on the dish and spread the sesame on the top.
tonytsang and kareny recipy

1- 炒麵煮好後, 可以用剪刀剪短, 方便去炒

2- 落炒麵前, 火力一定要猛, 先可以令汁乾, 有鑊氣

3- 炒麵時, 最好用筷子去兜勻, 比較容易

4- 芽菜若怕出水, 可以先飛水煮熟, 煮時就不會出水了

tonytsang and kareny recipy

四季豆炒欖菜肉緒當然好味道啦, 大家一定有食過啦

但淨係用蟹柳去炒一樣好好味呀, 而且比較簡單, 同無咁油膩呀

蟹柳最大問題就係易難, 所以最好係最後先加, 由於佢本身係熟, 所以兜一兜上碟, 就可以保持佢個形狀

而四季豆則有毒素, 未煮熟千祈唔好當沙律咁食呀, 好容易食完就去見耶穌或者玉皇大帝呀, 所以我通常都會煲熟先再炒, 實無衰呀

正所謂: 通少豆角炒蟹柳, 簡單好味易入口

真係好味道呀


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

1- 西季豆(豆角)500克, (12 yam bundle, drained)
2- 蟹柳5條左右, 解凍切粒 (5 thawed crab meat sticks, diced)
3- 中型洋蔥1個, 切絲 (1 onion, peeled, sliced)
4- 蒜蓉2湯匙 (2 tbsp chopped garlic)
tonytsang and kareny recipy

1- 雞粉 1/2 湯匙 (1/2 tbsp chicken powder)
2- 鹽少許 (a bit of salt)
2- 水4湯匙 (3 tbsp of water)tonytsang and kareny recipy


tonytsang and kareny recipy
1- 四季豆先摘去頭和尾較硬的部份, 再切成半, 放入滾水中煮5分鐘左右(圖1), 隔水備用

2- 快火落油起鑊, 爆香蒜蓉至金黃, 加洋蔥落少許鹽炒至軟身, 再加回四季豆略炒(圖2)

3- 先加入汁料調好味道, 再加蟹柳兜勻, 再用生粉水埋獻即成

1- Remove the hard parts from the two ends of green beans.  Cut the bean into halves.  Cook in in a boiled water for 5 mins (fig1).  Drain well and put is aside

2- Heat the pan with oil in high heat.  Stir-fry the garlic until brown.  StirAdd and stir-fry some onion with some salt until soft.  Add the beans and mix well (fig2).

3- Add sauce and adjust the taste accordingly.  Add the crab meats and mix well.  Add some corn strach mixed with water to make the sauce thicker.and kareny recipy

1- 蟹柳若有腥味, 可以未切粒前先用薑飛一飛水

2- 西季豆有毒素, 必須完全煮熟才可進吃tonytsang and kareny recipy

四季豆炒欖菜肉緒當然好味道啦, 大家一定有食過啦

但淨係用蟹柳去炒一樣好好味呀, 而且比較簡單, 同無咁油膩呀

蟹柳最大問題就係易難, 所以最好係最後先加, 由於佢本身係熟, 所以兜一兜上碟, 就可以保持佢個形狀

而四季豆則有毒素, 未煮熟千祈唔好當沙律咁食呀, 好容易食完就去見耶穌或者玉皇大帝呀, 所以我通常都會煲熟先再炒, 實無衰呀

正所謂: 通少豆角炒蟹柳, 簡單好味易入口

真係好味道呀


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

1- 西季豆(豆角)500克, (12 yam bundle, drained)
2- 蟹柳5條左右, 解凍切粒 (5 thawed crab meat sticks, diced)
3- 中型洋蔥1個, 切絲 (1 onion, peeled, sliced)
4- 蒜蓉2湯匙 (2 tbsp chopped garlic)
tonytsang and kareny recipy

1- 雞粉 1/2 湯匙 (1/2 tbsp chicken powder)
2- 鹽少許 (a bit of salt)
2- 水4湯匙 (3 tbsp of water)tonytsang and kareny recipy


tonytsang and kareny recipy
1- 四季豆先摘去頭和尾較硬的部份, 再切成半, 放入滾水中煮5分鐘左右(圖1), 隔水備用

2- 快火落油起鑊, 爆香蒜蓉至金黃, 加洋蔥落少許鹽炒至軟身, 再加回四季豆略炒(圖2)

3- 先加入汁料調好味道, 再加蟹柳兜勻, 再用生粉水埋獻即成

1- Remove the hard parts from the two ends of green beans.  Cut the bean into halves.  Cook in in a boiled water for 5 mins (fig1).  Drain well and put is aside

2- Heat the pan with oil in high heat.  Stir-fry the garlic until brown.  StirAdd and stir-fry some onion with some salt until soft.  Add the beans and mix well (fig2).

3- Add sauce and adjust the taste accordingly.  Add the crab meats and mix well.  Add some corn strach mixed with water to make the sauce thicker.and kareny recipy

1- 蟹柳若有腥味, 可以未切粒前先用薑飛一飛水

2- 西季豆有毒素, 必須完全煮熟才可進吃tonytsang and kareny recipy

非常簡單又好味又健康嘅好菜色

紅蘿蔔, 西芹, 都係健康有營養嘅材料, 好多人都話怕西芹隻味, 其實唔洗怕, 只要你出一出水, 就會無咩味

不過血壓低就唔好吃咁多, 或者唔落, 因為西芹有左降血壓呀, 哈哈

而我喜歡落芋絲多過落粉絲, 因為健康啲而又唔會索晒啲汁, 真係好正呀, 但你要落粉絲唔係唔得, 係個汁要煮多啲, 唔係索晒, 就無汁啦

正所謂: 通少健康素炒皇,  多食有益唔會傻

簡單好味又靚


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

1- 芋絲12粒, 去水 (12 yam bundle, drained)
2- 冬菇6隻左右, 浸軟去蒂, 切絲 (6 mushroom, soaked, tail removed, sliced)
3- 中型洋蔥1個, 切絲 (1 onion, peeled, sliced)
4- 粟米仔8條左右, 切絲 (around 8 baby corns cut into pieces)
5- 蒜蓉2湯匙 (2 tbsp chopped garlic)
6- 西芹4-5片, 去葉, 去皮, 切絲 (4-5 slices of celery, peeled sliced)
7- 紅蘿蔔2條, 去皮, 切絲 (2 red carrots, peeled, sliced)
tonytsang and kareny recipy

1- 蠔油 3 湯匙 (3 tbsp oyster sauce)
2- 水, 適量 (some water)tonytsang and kareny recipy


tonytsang and kareny recipy
1- 紅蘿蔔先煲5分鐘, 再加西芹煲多3分鐘 (圖1), 隔水備用

2- 快火落油起鑊, 爆香蒜蓉至金黃, 落冬菇和少去生抽炒香 (圖2), 再加洋蔥落少許鹽炒至軟身, 加粟米仔略炒

3- 加入西芹, 紅蘿蔔(圖3), 略炒一陣, 再加芋絲 (圖4), 加蠔油兜勻, 加水蓋過1/4材料, 焗約2分鐘即成

1- Boil the carrot for 5 mins.  Add the celery and cook 3 mins more (fig1).  Drain well and put it aside

2- Heat the pan with oil in high heat.  Stir-fry the garlic until brown.  Stir-fry the mushroom with some soya (fig2).  Add and stir-fry some onion with some salt until soft.  Add and stir-fry the baby corns.

3- Add back the celery and carrot (fig3).  Stir-fry the ingredients a bit and add the yam bundle (fig4).  Add some oyster sauce and mix it well.  Add some wate to cover 1/4 of the ingredient.  Close the lid and cook it through for 2 mins.tonytsang and kareny recipy

1- 紅蘿蔔飛水時間比較長, 所以要先落芹

2- 西芹可以去皮, 或不去皮, 隨你個人喜歡
tonytsang and kareny recipy

睇開我食譜嘅, 係時候考吓你地啦, 煮牛肉記唔記得要注意啲咩先? 我差唔多每次煮牛肉都講過, 點呀? 要唔要比啲時間你諗? 哈哈

答案就係,  一, 牛肉唔可以用鹽醃, 因為會令肉質變硬,  二, 要逆紋去切啲牛肉, 因為煮完就唔會韌 (唔明可以去通之食譜術語溫一溫), 最後, 牛肉唔好煮過熟, 因為餘熱會幫佢整熟多一成啦, 記得啦

蒜蓉豆豉我懶就用李x牌, 如果你要用新鮮豆豉, 無問題, 不過可能會有少少苦, 係啄豆豉時加少少糖(2-3茶匙)就可以去苦味啦

我又用三色椒啦, 哈哈哈, sorry,我雪櫃仲有1-2兩袋呀, 哈哈

正所謂: 豉椒牛肉伴三絲, 好味快捷勁容易

好好味呀


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

1- 牛肉1磅左右, 切片 (1 lbs of beef, sliced)
2- 大青椒1個, 去核切片 (large green pepper, cut into small pieces)
3- 中型洋蔥1個, 去衣切絲 (medium onion, peeled and shredded)
4- 磨菇 5粒,  切片(非必要) (5 mushroom,cut into small pieces,optional)
5- 蒜蓉 2湯匙 (chopped garlic 2 tbsp)
6- 紅, 黃, 橙椒各半個, 切絲 (1/2 Red,yellow,organge pepper, sliced)
tonytsang and kareny recipy

1- 蒜蓉豆豉醬 1 湯匙 (black bean and garlic sauce 1 tbsp)
2- 蠔油 2 茶匙 (oyster sauce 2 tsp)
3- 糖 1/2湯匙 (Sugar 1/2 tbsp)
4- 麻油 1 茶匙 (sesame oil 1 tsp)
5- 水 3 湯匙 (water 3 tbsp)
tonytsang and kareny recipy


tonytsang and kareny recipy
1- 牛肉用基本野 (除了鹽) 醃20分鐘

2- 快火落油起鑊, 先把爆香蒜蓉, 落牛肉炒至7成熟 (圖2) (外面變了色, 但仍然有少少紅), 盛起備用

3- 快火落油起鑊, 爆香洋蔥絲, 落少許鹽炒至軟身 (圖1), 再加入三椒和牛肉先抄一陣(1分鐘)炒香, 再加汁料攪勻(圖3), 調好味, 埋獻上碟, 灑上蔥花即成

1- Marinade the beef with the usual spices (expect the salt) for 20 min

2- Heat the pan with oil in high heat.  Stir-fry the garlic until brown.  Stir-fry the beef until 70% done (Fig2).  Put it aside  

3- Heat the pan with oil in high heat.  Stir-fry the onion with some salt until soft.  Add and stir-fry the pepper and beef for 1 mins.  Add the sauce and ajuste the taste accordingly. (fig3).  Add some corn starch mixed with water to make the sauce thicker if necessary.
tonytsang and kareny recipy

1- 三椒不宜太早落, 會出水及失去爽口感

2- 汁杰度隨自己喜好調整, 要稀一點, 加多點水

3- 牛肉用糖醃會變腍, 用鹽醃則變韌, 講過好多次, 要記著

4- 唔怕辣, 可以加入辣椒絲

5- 蒜溶豆豉可改用新鮮自啄, 但最好加少少糖, 可以去豆豉苦味
tonytsang and kareny recipy

蕃茄煮乜都好, 一樣超好味呀

雖然我今次煮港式茄汁, 但我無落茄膏, 亦無落蠔油, 但味道一樣咁好, 係唔係好神奇呢? 哈哈

最要係因為豬扒醃料入味已經好夠味道, 加上豬油啲鮮味混入啲汁到, 所以已經好夠味呀, 唔需要再加咁多調味料呀

我通常煮蕃茄都會煮到好多汁, 因為可以撈飯, 如果你要少啲汁, 就唔好落咁多水, 因為蕃茄煮煮吓都會出水呀, 執生呀

好多blog友問我點樣做啲豬扒先唔鞋, 唔韌, 大家不況去通之食譜術語溫一溫啦, 哈哈

正所謂: 通少蕃茄燴豬扒, 好味到你叫爸爸

多汁撈飯真係好正


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

1- 無骨豬扒6塊, 拍鬆切件 (6 bonless pork chop, beaten, cut into pieces)
2- 蕃茄2-3個, 切粒 (2-3 tomato, diced)
3- 中型洋蔥1個, 切絲 (1 onion, peeled, sliced)
4- 紅蔥頭1粒, 切粒 (1 shallots, peeled, diced)
5- 蒜蓉2湯匙 (2 tbsp chopped garlic)
tonytsang and kareny recipy

1- 茄汁約 4 湯匙 (4 tbsp Ketchup)
2- 水, 適量 (some water)
3- 鹽, 適量 (some salt)
4- 糖, 適量 (some sugar)
5- 喼汁 (some L&P Worchestershire sauce) 
tonytsang and kareny recipy


tonytsang and kareny recipy
1- 豬扒用基本野醃 15 分鐘

2- 快火落油起鑊, 爆香蒜蓉至金黃, 落豬扒, 先煎至兩面金黃, 再用中火, 煮至全熟 (圖2), 盛起備用

3- 快火落油起鑊, 爆香洋蔥絲, 落少許鹽炒至軟身, 加入一半蕃茄粒和, 汁料, 攪勻, 調好味

4- 當汁料滾起, 加入餘下蕃茄粒和豬扒兜勻即成 (圖3, 4)

1- Marinade the pork chops with usual spices for 15 mins.

2- Heat the pan with oil in high heat.  Stir-fry the garlic until brown.  Fry the pork chop until two side turn brown.  Turn to medium heat and cook the pork chop until done(fig2).  Put it aside

3- Heat the pan with oil in high heat.  Stir-fry the onion with some salt until soft.  Add and stir-fry half of the tomato cubes and sauces.  Adjust the taste of the sauce accordingly.

4- once the sauce is boiled, add the rest of tomato and pork chop.  Mix them well. (fig3, 4)
tonytsang and kareny recipy

1- 汁料口味要自己調整, 要甜一點就加糖多些, 要酸一點就加鹽多些

2- 汁杰度隨自己喜好調整, 要稀一點, 加多點水

3- 豬扒一定要兩面平均井字型拍鬆才不會韌

4- 豬扒一定要先用大火煎封, 才改中火煎熟, 不要時時反, 就可以保持肉汁, 不會鞋tonytsang and kareny recipy

一聽到竹輪, 你諗到啲咩呢? 以為係竹筍切圈? 哈哈

其實竹輪就係香港人成日叫"獅子狗卷"嘅魚卷呀

當時香港"忍者小靈精"卡通入面個隻獅子狗, 就係好鐘意食竹輪, 但當時香港未有得買, 所以就譯左做"獅子狗卷"啦, 哈哈哈

哩個豆腐加粟米健康又好味, 大家不況試吓啦, 罐頭粟米唔夠多就不況加啲急凍粟米粒, 咁就會豐富好多呀

正所謂: 竹輪粟米豆腐羹, 粒粒香滑好口感

真係又簡單又好味呀


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

1- 竹輪6條(獅子狗卷), 切粒( 6 Chikuwa, diced)
2- 滑豆腐1盒, , 隔水, 切粒 (1 small box of tofu, drained, diced)
3- 罐頭忌廉粟米1罐 (1 cane of Sweet corn cream style)
4- 大雞蛋1隻, 發勻 (1 large egg, blended)
5- 日本湯麵底湯粉1包(35oz), 非必要 (1 bag of Bonito Flavored soup stock, optional)
6- 鹽少許 (Some salt)
7- 水2/3罐 (2/3 cane of water)
tonytsang and kareny recipy


tonytsang and kareny recipy
1- 忌廉粟米和水倒入煲內, 大火滾起(圖1)

2- 加入豆腐和竹輪中火煲15分鐘(圖2), 加入鹽和湯粉調味, 熄火, 加入蛋漿攪勻即成

1- Add Creamy corns and water into a pot and boil it under high heat (fig1)

2- Once it is boiled, add the tofu and chikuwa and cook it under medium heat for 15 mins (fig2).  Add the salt and soup base to taste.  Turn the heat off.  Add and stir well the egg.tonytsang and kareny recipy

1- 如果已經夠味, 不用下晒一包湯粉的

2- 如嫌湯太杰, 可以在加蛋前加多點熱水開稀

3- 我用的忌廉粟米

4- 我用的"日本湯麵底湯粉", 希望hk有得買啦

5- 竹輪應該係日本超市有得賣:

tonytsang and kareny recipy