通之廚房

自創食譜: 茄豆雞皇 (Cheesy chicken with baked bean)

2009-12-09T00:30:24Z

終於都落雪啦, 昨日微微落了雪, 一街都白雪雪呀, 哈哈, 天氣都開始轉冷, 今日就已經零下4 至5 度啦, 聽日可能會落更多, 好似話有20-25cm 雪呀

facebook page 開幕至今, 短短1個星期, 已經有490人參加, 實在好多謝大家咁支持呢

我遲少少就會post 一個獨家食譜係facebook, 只需20分鐘就搞掂, 當做小食或伴菜食都無問題, 我覺得作聖誕節party 食品都唔錯呀, 想知係咩? 加入facebook 通之廚房就會知道, 我一出個食譜就會係facebook 通知大家

我個facebook page 係:
http://www.facebook.com/pages/tong-zhi-chu-fang/217282679288#

(password: tonytsang)

Prep 準備: 15 minutes | Cook烹調: 25 minutes | For 份量: 4 people | Calories 熱量: 950 (Estimated/ 估計)
材料 Ingredients
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- 無骨雞脾肉1磅左右, 切件 (1 lbs of boneless chicken thighs, cut into pieces)
tonytsang and kareny recipy
2- 中洋蔥1個, 去皮, 切絲 (1 medium onion, peeled, sliced)
tonytsang and kareny recipy
3- 蕃茄1個, 切粒 (1 tomato, diced)
tonytsang and kareny recipy
4- 蒜蓉1湯匙 (1 tbsp minced garlic)
tonytsang and kareny recipy
5- 三色椒各半個, 切絲 (half of 3 colors peppers, sliced)
tonytsang and kareny recipy
6- 車打芝士碎1杯(200ml) (1 cup (200ml) of shredded cheddar)
tonytsang and kareny recipy
7- 原味茄汁焗豆一罐 (1 cane of baked bean, original)
汁料 Sauce
份量只供參考 (just for reference only)
tonytsang and kareny recipy
1- 茄汁2湯匙 (2 tbsp of ketchup)
tonytsang and kareny recipy
2- 糖1/2茶匙 (1/2 tsp of sugar)
tonytsang and kareny recipy
3- 水2湯匙 (2 tbsp of water)
做法 Steps

nytsang and kareny recipy
1- 先將雞肉用基本醃15分鐘, 快火落油(約1湯匙)起鑊, 再將雞肉炒熟, 盛起備用 (圖1)
tonytsang and kareny recipy
2- 快火落油(約1湯匙)起鑊, 先落蒜茸炒至金黃, 加入洋蔥加1/3茶匙鹽炒至軟身, 再加三色椒炒勻煮熱(圖2), 再加入蕃茄, 茄汁豆, 雞肉和兜勻煮滾(圖3), 熄火加入芝士蓋頂焗5分鐘或至全溶化(圖4), 上碟即成
tonytsang and kareny recipy
1- Marinade the chicken with basic seasoning for 15 minutes. Heat the pan with 1 tbsp of oil. Stir in the chicken and stir fry it until done (fig.1). Dish it up and put it aside.
tonytsang and kareny recipy
2- Heat the pan with 1 tbsp of oil over high heat. Stir fry garlic is golden and fragrant. Stir in the onion with 1/3 tsp of salt until soft. Stir in the peppers and mix it well (fig.2). Stir in the tomato, chicken, baked bean and the sauce mix, and heat it through (fig.4). Turn off the heat. Top it with the cheeses evenly. Cover and simmer for 5 minutes or until the cheese is melted (fig.4). Dish it up and server it in hot.

貼士 Tips
1- 茄汁豆通常味道偏甜, 所以加茄汁會令它味道變得酸一點, 而加入了蕃茄, 味道更清新, 不會覺得很杰很膩那種感覺
tonytsang and kareny recipy
2- 雞肉我通常都會先炒至外面金黃, 再加1杯熱水把它焗熟, 我覺得這樣做, 會令雞肉更多汁, 更嫩, 更易熟
tonytsang and kareny recipy
3- 按這裡查看 "有關烹調術語" 的解釋
tonytsang and kareny recipy
1- Baked bean usually tastes sweet. Adding some ketchup will make it more sour. Add in some tomato will make it taste fresh.
tonytsang and kareny recipy
2- I usually found the chicken is more juicy if you stir fry it until brown, and simmer it with 1 cup of hot water
tonytsang and kareny recipy
3- Click here to understand what is (Cooking terms in this recipe)

食譜: 泰綠海鮮 (Seafood mix in thai green curry)

2009-12-05T02:32:31Z

Yahoo驗證碼事件真係搞到大家無晒癮, 我發覺我哩邊留言情況比平時更冷清, 哈哈

其實我贊成有驗證碼, 起碼啲垃圾留言真係減少好多, 不過我覺得, 個驗證碼又長, 又難睇, 又要打大細楷, 實在係有點多餘, 似係玩人多過啲

驗證碼對一般用機器發動性留言非常有效, 但並非完美, , 識破解嘅, 你就算用波斯密碼一樣無用, 唔識破解嘅, 用2-3個號碼長嘅驗證碼已經夠, 整咁長同複雜實在多餘

最衰嘅係無得比我地揀用或唔用, 我覺得我地有權選擇囉, 次次加新野都係咁, 加得不文不類, 真係不知所謂

(password: tonytsang)

Prep 準備: 20 minutes | Cook烹調: 25 minutes | For 份量: 4 people | Calories 熱量: 900 (Estimated/ 估計)
材料 Ingredients
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- 中蝦15-20隻, 去殼 (15-20 medium shrimps, shell removed)
tonytsang and kareny recipy
2- 中洋蔥1個, 去皮, 切絲 (1 medium onion, peeled, sliced)
tonytsang and kareny recipy
3- 罐頭筍片1罐(200克) (200g of bamboo shoot)
tonytsang and kareny recipy
4- 白磨菇6粒, 去蒂, 切半 (6 white mushroom, stemmed off, cut into piece)
tonytsang and kareny recipy
5- 青瓜1條, 去囊, 切件 (1 cucumber, seed removed, cut into piece)
汁料 Sauce
份量只供參考 (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)
做法 Steps

nytsang and kareny recipy
1- 蝦先用生粉搽勻, 再用清水洗淨, 抹乾後, 再用1/2茶湯匙鹽, 胡椒粉, 生粉醃15分鐘備用, 快火落油(約1湯匙)起鑊, 將蝦炒熟, 盛起備用 (圖1)
tonytsang and kareny recipy
2- 快火落油(約1/2湯匙)起鑊, 加入綠咖哩膏爆香, 再加洋蔥和1/3茶匙鹽炒至軟身(圖2), 加入筍片和青瓜兜勻煮熱(圖3), 再加蝦和磨菇炒勻煮熱, 加入椰汁, 蓋頂煮滾, 上碟即成
tonytsang and kareny recipy
1- Clean the shrimps with corn starch and rinse it under cold water. Dry it and marinade it with 1/2 tsp of salt, white pepper and corn starch for 15 minutes. Heat the pan with 1 tbsp of oil over high heat. Stir fry the shrimps until done. Put it aside (fig.1).
tonytsang and kareny recipy
2- Heat the pan with 1/2 tbsp of oil over high heat. Stir fry green curry until fragrant. Stir fry the onion with 1/3 tsp of salt until soft (fig.2). Stir in the bamboo shoot and cucumber, and mix it well (fig.3). Stir in the shrimps and mushroom and heat it through. Stir in the coconut milk. Cover and simmer until boiled. Dish it up and server it in hot.

貼士 Tips
1- 蝦肉用生粉清洗過會更雪白, 腥味亦會減去, 而用鹽去醃的話, 會令蝦肉更加甜, 蝦如果是新鮮買回來的話是很難脫殼, 所以要放入雪櫃凍死它, 殼才會容易脫
tonytsang and kareny recipy
2- 綠咖啡炒過香味才會散發, 加入椰奶後記得不要煮太耐, 否則會失去椰香味, 如果喜歡杰一點的話, 可以加入生粉水
tonytsang and kareny recipy
3- 按這裡查看 "有關烹調術語" 的解釋
tonytsang and kareny recipy
1- Clean the shrimps with corn starch will whiten the shrimps and remove the fishy smell. Marinade it with salt will make the shrimps crispy after cook. It is easier to remove the shell of the shrimps if it is dead. You can put them into a fridge and let them die first.
tonytsang and kareny recipy
2- Stir fry the curry paste in order to release its taste. Do not overcook the coconut milk or it will loss it taste
tonytsang and kareny recipy
3- Click here to understand what is (Cooking terms in this recipe)

食譜: 特式黑椒牛柳粒 (Stir fry beef with thai salad dressing)

2009-12-03T03:25:13Z

通之廚房Facebook page 開幕不過1天, 已有100多人參加, 實在多謝大家支持呀, 我覺得十分高興, 能得到大家認同和支持, 不同的地方交流討論, 實在令我覺得很鼓舞呀

由於facebook 上大家熱烈支持, 我決定會出一些再簡單嘅食譜但只會在facebook刊登, 我也會拍更多video 放上facebook來答謝大家

如果你還未加入, 希望不久將來會看到你啦, 我facebook page 網址:
http://www.facebook.com/pages/tong-zhi-chu-fang/217282679288#

(password: tonytsang)

Prep 準備: 20 minutes |  Cook烹調: 35 minutes |  For 份量: 4 people |  Calories 熱量: 1400 (Estimated/ 估計)
材料 Ingredients
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- 牛柳400克左右, 切粒 (400g of tenderloin beef, diced)
tonytsang and kareny recipy
2- 粟米仔8條, 切半 (8 baby corn, cut into half)
tonytsang and kareny recipy
3- 蒜蓉1湯匙 (1 tbsp minced garlic)
tonytsang and kareny recipy
4- 中洋蔥1個, 去皮, 切絲 (1 medium onion, peeled, sliced)
tonytsang and kareny recipy
5- 三色椒各半個, 切絲 (half of 3 colors peppers, sliced)
tonytsang and kareny recipy
6- 芽菜350克, 去蒂 (350g bean sprout, stemmed off)
tonytsang and kareny recipy
7- 黑椒粉4湯匙 (4 tbsp of black peppers)
tonytsang and kareny recipy
8- 烈酒(干邑) 3湯匙 (3 tbsp of strong cooking wine)
汁料 Sauce
份量只供參考 (just for reference only)
tonytsang and kareny recipy
1- 檸檬汁1/2杯 (1/2 cup of hot water)
tonytsang and kareny recipy
2- 糖2茶匙 (2 tsp of sugar)
tonytsang and kareny recipy
3- 薑蓉1茶匙 (1 tsp of diced ginger)

做法 Steps

nytsang and kareny recipy
1- 先將牛肉用基本野(除了鹽)醃15分鐘備用, 芽菜飛水30秒 (圖1), 隔水, 舖於碟上, 汁料先攪勻備用
tonytsang and kareny recipy
2- 快火落油(約1/2湯匙)起鑊, 加入蒜蓉爆香, 再加洋蔥和1/3茶匙鹽炒至軟身, 加入粟米仔和三色椒, 連同1/2茶匙黑椒粉和鹽兜勻煮熟(圖2), 鋪於芽菜上(圖3), 快火落油(約1湯匙)起鑊, 先爆香黑椒粉, 落牛肉炒至7成熟 (圖4), 加入烈酒兜勻炒香, 鋪於雜菜上, 灑上少許汁料即成, 餘下汁料則用牛肉沾來吃
tonytsang and kareny recipy
1- Marinade the beef with basic seasoning (except salt) for 15 minutes.  Blanch the bean sprout for 30 seconds (fig.1). Drain it well and dish it up. Mix the sauce mix and put it aside
tonytsang and kareny recipy
2- Heat the pan with 1/2 tbsp of oil over high heat. Stir fry garlic until fragrant.  Stir fry the onion with 1/3 tsp of salt until soft. Stir in the peppers and baby corn along with 1/2 tsp of black pepper and salt, and mix it well (fig.2). Top it over the bean sprout (fig.3). Heat the pan with 1 tbsp of oil over high heat. Stir fry beef until 70% done (fig.4). Stir in the cooking wine and mix it well. Top it over the mixed vegetable.  Pour over some sauce mix and serve it in hot. Dip the beef into the remaining sauce mix.

貼士 Tips
1- 沒有烈酒可以不落, 不過有的話, 會令牛肉更香口惹味, 酒經煮製過已沒有酒精, 可以放心食用
tonytsang and kareny recipy
2- 煮牛肉不宜煮得過熟, 所以鑊要燒熱至出煙才好加牛肉去炒, 炒到兩面轉色就差不多了, 不要再炒太耐以免失去所有肉汁
tonytsang and kareny recipy
3- 按這裡查看 "有關烹調術語" 的解釋
tonytsang and kareny recipy
4- 按這裡查看 "牛肉的切割方法" 的解釋
tonytsang and kareny recipy
1- Cooking wine is just optional. It will make the beef taste stronger. Alcohol evaporates after cooking. So it won't make you drunk.
tonytsang and kareny recipy
2- Do not over cook the beef. It is recommended to heat your pan really hot before stir in the beef. Stir fry the beef until both side turn brown. Do not cook it again or it will lost all its juice
tonytsang and kareny recipy
3- Click here to understand what is (Cooking terms in this recipe)
tonytsang and kareny recipy
4- Click here to understand (how to cut the beef)

食譜: 泡菜青芹炒牛肉 (Stir fry beef with kimchi and celery)

2009-12-01T03:53:38Z

今日落雪啦, 講真, 哩兩年啲雪真係越來越遲, 對我來講當然係好啦, 無咁凍嘛, 不過咁樣其實唔多正常, 睇嚟地球真係病得好緊要呀

係呀, 我係facebook 開左個page, 如果大家想問烹飪上有關嘅問題, 歡迎大家去join 我哩個group, 去詢問, 我會盡力解答

不過得我一個能力有限, 如果大家都有興趣幫手解答問題, 希望你可以join哩個group, 一齊交流, 一齊幫手答問題

個page係:
http://www.facebook.com/pages/tong-zhi-chu-fang/217282679288#

(password: tonytsang)

Prep 準備: 15 minutes | Cook烹調: 35 minutes | For 份量: 4 people | Calories 熱量: 1400 (Estimated/ 估計)
材料 Ingredients
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- 牛柳400克左右, 切件 (400g of tenderloin beef, cut into pieces)
tonytsang and kareny recipy
2- 韓國泡菜350克 (350g of Kimchi)
tonytsang and kareny recipy
3- 青芹300克, 切段 (350g of celery, sectioned)
tonytsang and kareny recipy
4- 中洋蔥1個, 去皮, 切片 (1 medium onion, peeled, cut into pieces)
tonytsang and kareny recipy
5- 芋絲一盒(12粒), 隔水 (Yam bundle (12 pieces), drained)
tonytsang and kareny recipy
6- 蒜蓉1茶匙 (1 tsp chopped garlic)
汁料 Sauce
份量只供參考 (just for reference only)
tonytsang and kareny recipy
1- 熱水1/2杯 (1/2 cup of hot water)
tonytsang and kareny recipy
2- 雞粉1/2茶匙 (1/2 tsp of chicken powder)
tonytsang and kareny recipy
3- 鹽1/4茶匙 (1/4 tsp of salt)

做法 Steps

nytsang and kareny recipy
1- 先將牛肉用基本野(除了鹽)醃15分鐘備用, 快火落油(約1湯匙)起鑊, 落牛肉炒至7成熟, 盛起備用(圖1)
tonytsang and kareny recipy
2- 快火落油(約1/2湯匙)起鑊, 加入蒜蓉爆香, 再加洋蔥和1/3茶匙鹽炒至軟身(圖2), 加入泡菜和青芹兜勻煮熱(圖3), 然後加入汁料和芋絲煮滾, 蓋頂炆3分鐘, 再加牛肉兜勻, 上碟即成
tonytsang and kareny recipy
1- Marinade the beef with basic seasoning (except salt) for 15 minutes. Heat the pan with 1 tbsp of oil over high heat. Stir fry beef until 70% done. Put it aside (fig.1).
tonytsang and kareny recipy
2- Heat the pan with 1/2 tbsp of oil over high heat. Stir fry garlic until fragrant. Stir fry the onion with 1/3 tsp of salt until soft (fig.2). Stir in the kimchi and celery, and mix it well (fig.3). Stir in the yam bundle and sauce mix. Cover and simmer for 3 minutes. Stir in the beef and mix it well (fig.4). Dish it up and serve it in hot.

貼士 Tips
1- 泡菜炒過會更香口, 而泡菜醃料其實可以用的, 我會先隔和泡菜隔開, 然後炒過泡菜後, 連同汁料一同煮滾, 如果不喜歡可以不落
tonytsang and kareny recipy
2- 煮牛肉不宜煮得過熟, 所以鑊要燒熱至出煙才好加牛肉去炒, 炒到兩面轉色就差不多了, 不要再炒太耐以免失去所有肉汁
tonytsang and kareny recipy
3- 按這裡查看 "有關烹調術語" 的解釋
tonytsang and kareny recipy
4- 按這裡查看 "牛肉的切割方法" 的解釋
tonytsang and kareny recipy
1- It is better to use non salty or less salty butter to avoid over saltiness. You can replace butter with water but it evaporates really fast. It is more difficult to handle.
tonytsang and kareny recipy
2- Do not over cook the beef. It is recommended to heat your pan really hot before stir in the beef. Stir fry the beef until both side turn brown. Do not cook it again or it will lost all its juice
tonytsang and kareny recipy
3- Click here to understand what is (Cooking terms in this recipe)
tonytsang and kareny recipy
4- Click here to understand (how to cut the beef)

食譜: xo金沙炒肉絲 (Stir fry pork with xo sauce)

2009-11-27T01:23:17Z

(password: tonytsang)

Prep 準備: 15 minutes | Cook烹調: 35 minutes | For 份量: 4 people | Calories 熱量: 1400 (Estimated/ 估計)
材料 Ingredients
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- 豬柳400克左右, 切件 (400g of tenderloin pork, cut into pieces)
tonytsang and kareny recipy
2- 青椒1個, 切粒 (1 green pepper, diced)
tonytsang and kareny recipy
3- 鹹蛋2隻, 煮熟, 去殼 (2 salty egg, cooked, shell removed)
tonytsang and kareny recipy
4- 中洋蔥1個, 去皮, 切片 (1 medium onion, peeled, cut into pieces)
tonytsang and kareny recipy
5- 粟米仔8條, 切半 (8 baby corn, cut into half)
tonytsang and kareny recipy
6- 牛油2湯匙 (2 tbsp of butter)
tonytsang and kareny recipy
7- xo醬2湯匙 (2 tbsp of xo sauce)
汁料 Sauce
份量只供參考 (just for reference only)
tonytsang and kareny recipy
1- 水1/4杯 (1/4 cup of water)
tonytsang and kareny recipy
2- 蠔油1湯匙 (1 tbsp of oyster sauce)

做法 Steps

nytsang and kareny recipy
1- 先將豬肉用基本野醃15分鐘備用, 快火落油(約1湯匙)起鑊, 落豬肉炒熟, 盛起備用, 鹹蛋蛋白和蛋黃分開, 蛋白切大粒備用
tonytsang and kareny recipy
2- 快火落油(約1/2湯匙)起鑊, 加入xo醬爆香, 再加洋蔥和1/3茶匙鹽炒至軟身, 加入青椒和粟米仔兜勻, 然後加入鹹蛋和牛油炒至溶化(圖1), 再加蛋白, 肉片和汁料兜勻煮熱(圖2), 上碟即成
tonytsang and kareny recipy
1- Marinade the pork with basic seasoning for 15 minutes. Heat the pan with 1 tbsp of oil over high heat. Stir fry pork until done. Put it aside. Remove the egg yolk and egg white from the cooked salty egg. Cut the egg white into big pieces.
tonytsang and kareny recipy
2- Heat the pan with 1/2 tbsp of oil over high heat. Stir fry xo sauce until fragrant. Stir fry the onion with 1/3 tsp of salt until soft. Stir in the green pepper and baby corn, and mix it well. Stir in the butter and salty egg york until dissolved (fig.1). Stir in the egg white and pork along with the sauce mix. Mix it well and heat it through (fig.2). Dish it up and serve it in hot.

貼士 Tips
1- 牛油記得用無鹽或低鹽的, 否則可能會鹹了一點, 蛋黃如不想用牛油炒, 可以改用水都可以, 但水容易揮發, 比較難炒出沙的效果
tonytsang and kareny recipy
2- XO醬各牌子味道都不一樣, 記得要自己試味, 以免過鹹
tonytsang and kareny recipy
3- 按這裡查看 "有關烹調術語" 的解釋
tonytsang and kareny recipy
1- It is better to use non salty or less salty butter to avoid over saltiness. You can replace butter with water but it evaporates really fast. It is more difficult to handle.
tonytsang and kareny recipy
2- Different XO sauce tastes differently. Make sure you adjust the taste accordingly.
tonytsang and kareny recipy
3- Click here to understand what is (Cooking terms in this recipe)

食譜: 大和魚雷 (Fry fish ball in Japanese style)

2009-11-25T02:34:46Z

轉左去sina 果然少左好人留言, 不過垃圾廣告都少左好多, 真係舒服晒呀

不過為免大家唔習慣, 我平日會繼續開放哩邊比大家留言, 平日我都仲有時間去刪除, 等假日或周末前個篇食譜, 我就會轉去sina

今日哩個食譜真係超正, 魚滑加上日式炸法, 超掂呀, 配泰式酸甜醬, 茄汁, 吉列豬扒汁就最啱, 我唔係講笑, 哩個餸, 我諗我會煮多幾次, 真係好好味呀

(password: tonytsang)

Prep 準備: 15 minutes | Cook烹調: 35 minutes | For 份量: 4 people | Calories 熱量: 1400 (Estimated/ 估計)
材料 Ingredients
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- 魚滑1磅左右 (1 lbs of fish paste)
tonytsang and kareny recipy
2- 麵包糠2杯 (2 cup of bread crumb)
tonytsang and kareny recipy
3- 蛋2隻, 發勻 (2 medium egg, blended)
tonytsang and kareny recipy
4- 粟粉1/2杯 (1/2 cup of corn starch)
醃料 Sauce
份量只供參考 (just for reference only)
tonytsang and kareny recipy
1- 麻油1/2湯匙 (1/2 tbsp of sesame oil)
tonytsang and kareny recipy
2- 鹽1茶匙 (1 tsp of salt)
tonytsang and kareny recipy
3- 白胡椒粉1茶匙 (1 tsp white pepper)
tonytsang and kareny recipy
4- 蒜粉1茶匙, 非必要 (1 tsp of garlic powder, optional)
做法 Steps

nytsang and kareny recipy
1- 魚滑和醃料攪勻, 再弄成10-12份圓球,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 (圖1)
tonytsang and kareny recipy
2- 快火落油(約1杯)起鑊, 快火將魚球炸香表面至微黃(約1-2分鐘) (圖2), 轉慢火, 再將魚球炸熟(約3-4分鐘), 盛起, 將油再大火燒滾, 再放魚球炸至金黃(約1-2分鐘), 隔好油, 上碟即成
tonytsang and kareny recipy
1- Mix the marinade with the fish paste. Split the fish paste into a 10-12 fish balls. Coat evenly each fish balls 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 1 cup of oil over high heat. Fry the fish balls until light brown (around 1-2 minutes) (fig.2). Turn the heat to low, and continue to fry the fish balls until done (around 3-4 minutes). Put the fish ball aside. Reheat the oil over high heat until boiled. Fry the fish balls again until golden (around 1-2 minutes). Drain it well and dish it up. Serve it in hot.

貼士 Tips
1- 炸食物不一定要很多油, 只要用一個深而不闊的鋼鍋就可以了, 空間少了, 用的時間則要多一點, 但油卻可以用少很多
tonytsang and kareny recipy
2- 炸食物必先要先快火, 令表面盡快煎封, 之後轉慢火煮熟食物, 最後炸多一次目的是逼油出來, 令食物吸收較少油份
tonytsang and kareny recipy
3- 按這裡查看 "有關烹調術語" 的解釋
tonytsang and kareny recipy
1- It is not necessary consuming a lot of oil for deep frying. Just use a pot that is deep and narrow will do the work. However, it will take longer to fry all the foods as it has less space.
tonytsang and kareny recipy
2- Deep fry the food over high heat to seal the surface as soon as possible. Then turn the heat to low in order to cook the food properly. Fry it again over high heat in order to release oil from the food.
tonytsang and kareny recipy
3- Click here to understand what is (Cooking terms in this recipe)

食譜: 粟米忌廉魚 (Pan fry fish fillet in corn cream sauce)

2009-11-21T04:14:13Z

超級忙呀, 唔寫咁多野啦, 大家隨便啦, 有咩就留言比我啦, 我會立即回覆

同埋我頂唔順yahoo呀, 有咩野就去sina 留言啦, 唔慣就試吓啦, 唔係難用, 同yahoo 差唔多咋, 希望大家能體諒

(password: tonytsang)

Prep 準備: 15 minutes | Cook烹調: 25 minutes | For 份量: 4 people | Calories 熱量: 1200 (Estimated/ 估計)
材料 Ingredients
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- 急凍龍利魚柳2條, 切件 (2 frozen fillet of sole, cut into pieces)
tonytsang and kareny recipy
2- 蒜蓉1湯匙 (1 tbsp minced garlic)
tonytsang and kareny recipy
3- 中洋蔥1個, 去皮, 切件 (1 medium onion, peeled, cut into pieces)
tonytsang and kareny recipy
4- 三色椒各半個, 切件 (half of 3 colors peppers, cut into pieces)
汁料 Sauce
份量只供參考 (just for reference only)
tonytsang and kareny recipy
1- 牛油1湯匙 (1 tbsp of butter)
tonytsang and kareny recipy
2- 忌廉粟米1罐 (1 cane of Sweet corn cream style)
tonytsang and kareny recipy
3- 水1/4杯 (1/4 cup of water)
tonytsang and kareny recipy
4- 奶1/4杯 (1/4 cup of milk)
tonytsang and kareny recipy
5- 鹽1/3茶匙 (1/3 tsp of salt)
做法 Steps
nytsang and kareny recipy
1- 先將魚抹乾, 用約1湯匙胡椒粉和鹽攪勻醃5分鐘, 再加生粉薄薄包好, 快火落油(約1/4杯)起鑊, 將魚煎至兩面微黃, 轉中火煮至全熟, 盛起隔油備用
tonytsang and kareny recipy
2- 快火落油(約1湯匙)起鑊, 落洋蔥和約1/2茶匙炒至軟身, 再加三色椒炒勻, 再加汁料煮滾, 再加入魚塊兜勻上碟即成
tonytsang and kareny recipy
1- Dry the fish well. Marinade the 1 tbsp of white pepper and salt for 5 minutes. Coat the fish with corn starch lightly. Heat the pan with 1/4 cup of oil over high heat. Fry the fish until both side is golden and well done. Put it aside and drain it well.
tonytsang and kareny recipy
2- Heat the pan with 1 tbsp cup of oil over high heat. Stir in the onion with 1/2 tsp of salt until soft. Stir in the peppers and mix it well. Stir in the sauce mix and heat it through. Stir in the fish. Mix it well and dish it up. Serve it in hot.

貼士 Tips
1- 煎魚一定要有耐性, 用生粉包好, 當一面煎得金黃時, 就能瑣煮魚肉, 令它不易散開, 這時才可以反動魚塊, 否則反太多的話, 好容易就散開晒了
tonytsang and kareny recipy
2- 汁料用的水份一定要小心處理, 要先加少少先看看是否夠味道, 否則一下太多味道就會變得太淡, 不好味了, 如果不夠杰的話, 就要加點生粉水呢
tonytsang and kareny recipy
3- 按這裡查看 "有關烹調術語" 的解釋
tonytsang and kareny recipy
1- Be patience to pan fry the fish. Coat the fish with corn starch and pan fry one side until brown. It will help to hold the fish together. Then you can flip it over and pan fry the other side. If you flip too often at the beginning, fish will break easily
tonytsang and kareny recipy
2- Do not add the water in one shot. Add a bit and taste it. Add more if the taste is too strong. If the sauce is not thickened enough, you can add some corn starch mixture.
tonytsang and kareny recipy
3- Click here to understand what is (Cooking terms in this recipe)

食譜: 三椒炒鴨絲 (Stir fry duck with 3 bell peppers)

2009-11-19T04:39:44Z

沒有account 的, 可以去
http://tonynkaren.blogspot.com/2009/11/stir-fry-duck-with-3-bell-peppers.html

哩幾排都唔係好想起身, 同之前唔同, 之前係唔想返工見到個衰老闆, 而家係好眼瞓, 瞓極唔夠, 哈哈, 可能年紀大啦, 呵呵

yahoo blog 真係超廢, 整咁耐都對付唔到啲垃圾留言, 廣告等等, 有啲人個blog仲侵權, 未經同意就轉載文章, 佢地都可以隻眼開隻眼閉, 好多其他blog都做得好好多, 好似sina, 垃圾留言發生左1-2日, 立即整好啲功能, 第二日去啲留言已經自動刪除晒

有blog友私人留言話推薦我做返精選blog, 但佢都好無癮, 推薦左好幾次一個yahoo email 回覆都收唔到, 我都叫佢唔好再做啦, yahoo 不嬲都係咁, 唔會理我o地

越寫越無癮, 我諗將來我會搬去google 算啦, 我知大家唔慣, 但要我日日嚟刪除啲垃圾留言, 廣告咁, 對我嚟講仲無癮呀

(password: tonytsang)

Prep 準備: 10 minutes | Cook烹調: 15 minutes | For 份量: 4 people | Calories 熱量: 1400 (Estimated/ 估計)
材料 Ingredients
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- 燒鵝(鴨)1磅左右, 切件 (1 lbs of grilled goose/duck, cut into pieces)
tonytsang and kareny recipy
2- 青蔥3條, 去白, 切絲 (3 green onion, stemmed off, sliced)
tonytsang and kareny recipy
3- 蒜蓉1湯匙 (1 tbsp minced garlic)
tonytsang and kareny recipy
4- 中洋蔥1個, 去皮, 切絲 (1 medium onion, peeled, sliced)
tonytsang and kareny recipy
5- 三色椒各半個, 切絲 (half of 3 colors peppers, sliced)
tonytsang and kareny recipy
6- 芽菜350克, 去蒂 (350g bean sprout, stemmed off)
汁料 Sauce
份量只供參考 (just for reference only)
tonytsang and kareny recipy
1- 海鮮醬1湯匙 (1 tbsp of hoisin sauce)
tonytsang and kareny recipy
2- 蠔油2 湯匙 (2 tbsp of oyster sauce)
tonytsang and kareny recipy
3- 水3湯匙 (3 tbsp of water)
做法 Steps
nytsang and kareny recipy
1- 先將芽菜飛水30秒左右, 盛起備用
tonytsang and kareny recipy
2- 快火落油(約1湯匙)起鑊, 先落蒜茸炒至金黃, 加入青蔥, 洋蔥加1/3茶匙鹽炒至軟身, 再加三色椒炒勻煮熱, 再加燒鴨, 芽菜和汁料煮滾, 上碟即成
tonytsang and kareny recipy
1- Blanch the bean sprout for 30 second. Drain it well and put it aside.
tonytsang and kareny recipy
2- Heat the pan with 1 tbsp of oil over high heat. Stir fry garlic is golden and fragrant. Stir fry the green onion, the onion with 1/3 tsp of salt until soft. Stir in the peppers and mix it well. Stir in the duck, bean sprouts and the sauce mix, and heat through. Dish it up and serve it in hot.

貼士 Tips
1- 芽菜飛過水, 出水情況就會大減, 但不要煮太耐否則就不會爽口, 於滾水中灼30秒至1分鐘已經夠了
tonytsang and kareny recipy
2- 我個人會將燒鴨起骨, 再將骨加入雞湯和同等份量的水, 用慢火煮1小時, 就能整出香濃可口的鴨湯, 加豆腐煮成豆腐湯又得, 用來煮麵作湯底也可
tonytsang and kareny recipy
3- 按這裡查看 "有關烹調術語" 的解釋
tonytsang and kareny recipy
1- Blanch the bean sprout can avoid it release its juice while cooking. However, do not blanch it more than 1 minute or it will become too soft
tonytsang and kareny recipy
2- Personally, I will remove the bone from the duck. Then I will add chicken broth with same quantity of water and simmer it for 1 hour in low heat to make new soup base. You can use it to make tofu soup or use it for noodle.
tonytsang and kareny recipy
3- Click here to understand what is (Cooking terms in this recipe)

食譜: 舞茸雞柳 (Stir fry chicken with maitake mushroom)

2009-11-17T04:36:43Z

上星期去了一間日本批發商的貨倉, 他們一年只開放兩天給平民百姓掃貨, 所以我見有時間, 立即和太太去掃貨

那些海鮮由溫哥華新鮮運到, 真係又平又好味, 我買了一盒海膽, 超正, 還有買了很多三文魚子, 又買了日本的海帶沙律, 爽脆非常, 而其他抵買的東西還有手打烏冬, 日式咖哩磚等等, 可說滿載而歸 (但荷包則出現嚴重的肝硬化)

今日哩個餸, 用上舞茸菇, 它們很細少但卻是十分有營養的, 我也是我偶然再多倫多買到的, 我這個地方想買卻是買不到的, 香港應該不難找吧, 吉之島應該有得買

簡簡單單用個豉油雞汁炒來吃, 功夫少, 時間短, 又好味道, 希望大家要試吓呢

(password: tonytsang)

Prep 準備: 15 minutes | Cook烹調: 15 minutes | For 份量: 4 people | Calories 熱量: 1000 (Estimated/ 估計)
材料 Ingredients
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- 雞柳1磅左右, 切件 (1 lbs of tenderloin pork, cut into pieces)
tonytsang and kareny recipy
2- 青蔥3條, 去白, 切絲 (3 green onion, stemmed off, sliced)
tonytsang and kareny recipy
3- 蒜蓉1湯匙 (1 tbsp minced garlic)
tonytsang and kareny recipy
4- 中洋蔥1個, 去皮, 切絲 (1 medium onion, peeled, sliced)
tonytsang and kareny recipy
5- 日本舞茸菇350克, 去蒂 (350g of maitake mushroom, stemmed off)
汁料 Sauce
份量只供參考 (just for reference only)
tonytsang and kareny recipy
1- 豉油雞汁3湯匙 (3 tbsp chinese teriyaki sauce)
tonytsang and kareny recipy
2- 水1/2杯 (1/2 cup of water)
做法 Steps

tonytsang and kareny recipy
1- 先將雞肉用基本醃15分鐘, 快火落油(約1湯匙)起鑊, 再將雞肉炒熟, 盛起備用 (圖1)
tonytsang and kareny recipy
2- 快火落油(約1湯匙)起鑊, 先落蒜茸炒至金黃, 加入青蔥, 洋蔥加1/3茶匙鹽炒至軟身(圖2), 再加舞茸菇炒勻煮熱(圖3), 再加豬肉和加汁料煮滾(圖4), 上碟即成
tonytsang and kareny recipy
1- Marinade the chicken with basic seasoning for 15 minutes. Heat the pan with 1 tbsp of oil. Stir in the chicken and stir fry it until done (fig.1). Dish it up and put it aside.
tonytsang and kareny recipy
2- Heat the pan with 1 tbsp of oil over high heat. Stir fry garlic is golden and fragrant. Stir fry the green onion, the onion with 1/3 tsp of salt until soft (fig.2). Stir in the mushroom and mix it well (fig.3). Stir in the chicken and the sauce mix, and heat through (fig.4). Dish it up and serve it in hot.

貼士 Tips
1- 炒菇不用炒太耐, 約1分鐘左右已經夠了否則又出水, 又腍不會好味, 炒菇時鑊一定要夠熱, 將快炒香表面
tonytsang and kareny recipy
2- 不同牌子的雞汁味道也不會一樣, 記得要自己調整好味道, 不要死跟我的份量
tonytsang and kareny recipy
3- 按這裡查看 "有關烹調術語" 的解釋
tonytsang and kareny recipy
1- Do not over cook the mushroom. Stir fry it for 1 minute should be enough. Otherwise it will become too soft. Make sure the pan is hot enough when stir frying the mushroom.
tonytsang and kareny recipy
2- Different brand of teriyaki sauce tastes different. Make sure you adjust the taste accordingly.
tonytsang and kareny recipy
3- Click here to understand what is (Cooking terms in this recipe)

食譜: 親子蕃茄炒肉片 (Stir fry pork with egg in tomato sauce)

2009-11-14T02:29:18Z

星期五了, 時間真的過得很快, 今日身體好了點, 說真的, 扁頭痛真的很煩, 你唔知佢幾時會探你, 唔知你幾時會頂佢唔順, 痛起來,真的很辛苦的

今日出哩個餸, 又有蕃茄啦, 我出蕃茄的餸菜, 味道一定唔會差得去邊, 大家記得試吓啦, 呵呵

如果唔洗帶飯, 先將飯裝入大碗中, 再將哩個餸舖上就會成為日式親子飯啦

(password: tonytsang)

Prep 準備: 15 minutes | Cook烹調: 25 minutes | For 份量: 4 people | Calories 熱量: 1200 (Estimated/ 估計)
材料 Ingredients
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- 豬柳1磅左右, 切片 (1 lbs of tenderloin pork, cut into pieces)
tonytsang and kareny recipy
2- 青椒1個, 切件 (1 red pepper, cut into pieces)
tonytsang and kareny recipy
3- 蒜蓉1湯匙 (1 tbsp minced garlic)
tonytsang and kareny recipy
4- 蛋4隻, 發勻 (4 eggs, blended)
tonytsang and kareny recipy
5- 中洋蔥1個, 去皮, 切絲 (1 medium onion, peeled, sliced)
tonytsang and kareny recipy
6- 中蕃茄2個, 切粒 (2 beef tomato, diced)
汁料 Sauce
份量只供參考 (just for reference only)
tonytsang and kareny recipy
1- 老抽1/2湯匙 (1/2 tbsp of black soya sauce)
tonytsang and kareny recipy
2- 糖1茶匙 (1 tsp of sugar)
tonytsang and kareny recipy
3- 鹽1/3茶匙 (1/3 tsp of salt)
tonytsang and kareny recipy
4- 水1/4量杯 (1/4 cup of water)kareny
做法 Steps

tonytsang and kareny recipy
1- 先將豬肉用基本野醃15分鐘備用, 快火落油(約1湯匙)起鑊, 落豬肉炒熟, 盛起備用 (圖1)
tonytsang and kareny recipy
2- 快火落油(約1湯匙)起鑊, 先落蒜茸炒至金黃, 加入洋蔥加1/3茶匙鹽炒至軟身(圖2), 再加蕃茄和1/3茶匙糖至軟身, 再加青椒兜勻, 再加豬肉和加汁料煮滾(圖3), 熄火, 再加一半蛋漿輕手攪勻至起蛋花(圖4), 再倒入一半蛋漿蓋頂焗3分鐘, 上碟即成
tonytsang and kareny recipy
1- Marinade the pork with basic seasoning for 15 minutes. Heat the pan with 1 tbsp of oil over high heat. Stir fry pork until done. Put it aside (fig.1).
tonytsang and kareny recipy
2- Heat the pan with 1 tbsp of oil over high heat. Stir fry garlic is golden and fragrant. Stir fry the onion with 1/3 tsp of salt until soft (fig.2). Stir in the tomato with 1/3 tsp of sugar until soft. Stir in the green pepper and mix it well. Stir in the pork and the sauce mix, and heat through (fig.3). Turn off the heat, stir in half of the egg and stir gently until the egg is formed (fig.4). Add the rest of the egg. Cover and simmer for 3 minutes. Dish it up and serve it in hot.

貼士 Tips
1- 這種蛋花做法是跟日式親子飯法一樣, 蛋花是用焗的方法做成, 而並非把蛋炒好, 這樣做蛋非常之滑, 可以說是另一種風味
tonytsang and kareny recipy
2- 蕃茄會出水的, 所以別一開始就放太多的水
tonytsang and kareny recipy
3- 按這裡查看 "有關烹調術語" 的解釋
tonytsang and kareny recipy
1- This dish is imitated from the Japanese cuisine. Instead frying the egg at the beginning, it let the egg formed with the remaining heat. The texture and taste is different.
tonytsang and kareny recipy
2- Tomato will release its juice while cooking. Make sure you don't add too much water while simmering it.
tonytsang and kareny recipy
3- Click here to understand what is (Cooking terms in this recipe)

食譜: 士多啤梨蝦仁 (Stir fry shrimps in strawberry sauce)

2009-11-10T02:56:10Z

沒有yahoo account, 可以去另一個blog 留言:
http://tonynkaren.blogspot.com/2009/11/stir-fry-shrimps-in-strawberry-sauce.html

今日哩個餸真係好好味, 之前整過雞柳, 估唔到用蝦一樣咁好味道

如果大家未試過的話, 記得真係要試吓, 酸酸甜甜超開胃呀

(password: tonytsang)

Prep 準備: 15 minutes | Cook烹調: 20 minutes | For 份量: 4 people | Calories 熱量: 1000 (Estimated/ 估計)
材料 Ingredients
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- 中蝦15-20隻, 去殼 (15-20 medium shrimps, shell removed)
tonytsang and kareny recipy
2- 青椒1個, 切件 (1 red pepper, cut into pieces)
tonytsang and kareny recipy
3- 蒜蓉1湯匙 (1 tbsp minced garlic)
tonytsang and kareny recipy
4- 士多啤梨10粒左右, 切粒 (10 strawberry, diced)
tonytsang and kareny recipy
5- 中洋蔥1個, 去皮, 切絲 (1 medium onion, peeled, sliced)
汁料 Sauce
份量只供參考 (just for reference only)
tonytsang and kareny recipy
1- 士多啤梨果占3湯匙 (3 tbsp of strawberry jam)
tonytsang and kareny recipy
2- 大紅浙醋2湯匙 (2 tbsp Chinese red vinegar)
tonytsang and kareny recipy
3- 1/4冰片糖, 壓碎 (1/4 of piece of slab sugar, mashed)
tonytsang and kareny recipy
4- 水1/4量杯 (1/4 cup of water)kareny
做法 Steps

tonytsang and kareny recipy
1- 蝦先用生粉搽勻, 再用清水洗淨, 抹乾後, 再用1/2茶湯匙鹽, 胡椒粉, 生粉醃15分鐘備用, 快火落油(約1湯匙)起鑊, 將蝦炒熟, 盛起備用 (圖1)
tonytsang and kareny recipy
2- 快火落油(約1湯匙)起鑊, 先落蒜茸炒至金黃, 加入洋蔥加1/3茶匙鹽炒至軟身(圖2), 再加青椒略炒, 再加汁料煮滾(圖3), 再加回蝦, 連同士多啤梨兜勻(圖4), 上碟即成
tonytsang and kareny recipy
1- Clean the shrimps with corn starch and rinse it under cold water. Dry it and marinade it with 1/2 tsp of salt, white pepper and corn starch for 15 minutes. Heat the pan with 1 tbsp of oil over high heat. Stir fry the shrimps until done. Put it aside (fig.1).
tonytsang and kareny recipy
2- Heat the pan with 1 tbsp of oil over high heat. Stir fry garlic is golden and fragrant. Stir fry the onion with 1/3 tsp of salt until soft (fig.2). Stir in the green pepper and mix it well. Stir in the sauce mix and heat through (fig.3). Stir in the shrimp and strawberry and mix it well (fig.4). Dish it up and serve it in hot.

貼士 Tips
1- 蝦肉用生粉清洗過會更雪白, 腥味亦會減去, 而用鹽去醃的話, 會令蝦肉更加甜, 蝦如果是新鮮買回來的話是很難脫殼, 所以要放入雪櫃凍死它, 殼才會容易脫
tonytsang and kareny recipy
2- 片糖各牌子甜味都不一樣, 所以最好是先弄碎, 先加入小許於汁料煮溶, 試過味道, 覺得不夠甜才逐少逐少加入
tonytsang and kareny recipy
3- 按這裡查看 "有關烹調術語" 的解釋
tonytsang and kareny recipy
1- Clean the shrimps with corn starch will whiten the shrimps and remove the fishy smell. Marinade it with salt will make the shrimps crispy after cook. It is easier to remove the shell of the shrimps if it is dead. You can put them into a fridge and let them die first.
tonytsang and kareny recipy
2- Different brand of slab sugar may taste differently. I recommend mashing it first and add only small portion into the sauce. Then taste it and add bit by bit until you love the taste.
tonytsang and kareny recipy
3- Click here to understand what is (Cooking terms in this recipe)

食譜: 芝士雞柳 (Stir-fry chicken with cheese)

2009-11-05T01:20:11Z

今天天氣真係特別靚呀, 心情都覺得好好多, 呵呵

今日出哩個餸真係其貌不揚, 但味道卻非常之好, 所以呢, 人唔好成日睇外表呀

哩個餸最緊要煮到雞要滑, 芝士要半溶不溶之間, 咁樣就會十分香滑, 再加想蕃茄既味道, 酸酸甜甜, 又香又滑, 唔食多啲飯都幾難呀

如果大家喜歡芝士嘅味道, 一定會喜歡

P.S: 唔可以用夾麵包個啲芝士, 因為會溶得好衰, 同埋唔夠香呀

(password: tonytsang)

Prep 準備: 15 minutes | Cook烹調: 20 minutes | For 份量: 4 people | Calories 熱量: 1150 (Estimated/ 估計)
材料 Ingredients
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- 無骨雞脾肉1磅左右, 切件 (1 lbs of boneless chicken thighs, cut into pieces)
tonytsang and kareny recipy
2- 雜豆1杯 (1 cup of assorted vegetable)
tonytsang and kareny recipy
3- 蒜蓉1湯匙 (1 tbsp minced garlic)
tonytsang and kareny recipy
4- 車打芝士碎1杯(200ml) (1 cup (200ml) of shredded cheddar)
tonytsang and kareny recipy
5- 蘿勒香草碎1茶匙 (1 tsp of basil)
tonytsang and kareny recipy
汁料 Sauce
份量只供參考 (just for reference only)
tonytsang and kareny recipy
1- 茄膏2湯匙 (2 tbsp of tomato paste)
cipy
2- 茄汁2湯匙 (2 tbsp of ketchup)
y recipy
3- 糖1/3湯匙 (1/3 tbsp of sugar)
tonytsang and kareny recipy
4- 水1/2量杯 (1/2 cup of water)kareny
做法 Steps

tonytsang and kareny recipy
1- 先將雞肉用基本醃15分鐘, 快火落油(約1湯匙)起鑊, 再將雞肉炒熟, 盛起備用 (圖1)tonytsang and kareny recipy
2- 快火落1湯匙油, 快火起鑊, 先爆香蒜茸, 再加入雜豆兜勻(圖2), 再加汁料煮滾, 再加會雞肉兜勻(圖3), 熄火加入芝士蓋頂焗5分鐘或至全溶化(圖4), 上碟灑上香草即成
tonytsang and kareny recipy
1- Marinade the chicken with basic seasoning for 15 minutes. Heat the pan with 1 tbsp of oil. Stir in the chicken and stir fry it until done (fig.1). Dish it up and put it aside.
tonytsang and kareny recipy
2- Heat the pan with 1 tbsp of oil over high heat. Stir fry the garlic until fragrant. Stir-fry the assorted vegetable and mix it well (fig.2). Stir in the sauce mix and heat through. Stir in the chicken and mix it well (fig.3). Turn off the heat. Stir in the cheeses evenly. Cover and simmer for 5 minutes or until the cheese is melted (fig.4). Dish it up. Top with basil and serve it in hot.

貼士 Tips
1- 雞肉我通常都會先炒至外面金黃, 再加1杯熱水把它焗熟, 我覺得這樣做, 會令雞肉更多汁, 更嫩, 更易熟
tonytsang and kareny recipy
2- 沒有茄膏的話, 可以用普通的意大利粉醬代替, 或蕃茄湯一罐也可以, 用意大利粉醬則加半樽, 不用再加水
tonytsang and kareny recipy
3- 按這裡查看 "有關烹調術語" 的解釋
tonytsang and kareny recipy
1- I usually found the chicken is more juicy if you stir fry it until brown, and simmer it with 1 cup of hot water.
tonytsang and kareny recipy
2- You can replace the tomato paste with half bottle of the spaghetti sauce or 1 cane of tomato soup. If you use the spaghetti sauce, then you don't need to add any water.
tonytsang and kareny recipy
3- Click here to understand what is (Cooking terms in this recipe)

食譜: 白汁燴蜆 (Clam in white sauce)

2009-11-03T03:42:30Z

無yahoo account 的朋友, 可以去我另一個blog留言:
http://tonynkaren.blogspot.com/2009/11/clam-in-white-sauce.html

11月啦, 真係好撞鬼, 時間真係過得好快呀, 不知不覺差唔多去到年尾啦

今日哩個餸, 真係好好味, 好多人怕啲急凍蜆肉會好腥, 其實唔需要怕, 解好凍後, 先用啲生粉擦勻, 再放係一碗清水入面洗乾淨就得, 唔好沖水喎, 會沖走晒啲鮮味呀

加薯仔配白汁真係唔錯, 而且會令成個餸飽肚好多, 大家記得要試吓啦

(password: tonytsang)

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食譜: 甜栗子炒粒粒 (stir fry the chestnut with assorted vege)

2009-10-29T03:27:27Z

真係估唔到, 我諗我暫時唔需要搵工啦, 因為, 我老闆比我先搵到工走呀, 我諗佢都做到好無癮, 所以都搵工走

點都好啦, 雖然唔洗再同佢做野, 開心左好多, 不過唔知新老闆會係一個咩人, 所以都唔算得話好安落, 希望唔會太差啦

栗子當造, 我哩個餸上星期煮完, 我立即出左先, 等大家可以快啲試吓甜栗子呀, 大家一定要試呀, 真係好甜好好味呀

(請到另一個blog去download)

Prep 準備: 35 minutes | Cook烹調: 15 minutes | For 份量: 4 people | Calories 熱量: 1350 (Estimated/ 估計)
材料 Ingredients
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- 枚頭豬肉1磅左右, 切片 (1 lbs of tenderloin pork, cut into pieces)
tonytsang and kareny recipy
2- 中型洋蔥半個, 去衣切粒 (1/2 medium onion, diced)
tonytsang and kareny recipy
3- 蒜蓉1湯匙 (1 tbsp minced garlic)
tonytsang and kareny recipy
4- 栗子20粒, 去殼 (20 chestnut, shell removed)
tonytsang and kareny recipy
5- 青/紅椒半, 切粒 (green/red pepper, diced)
tonytsang and kareny recipy
6- 粟米仔8條, 切粒 (8 baby corns, diced)
tonytsang and kareny recipy
7- 白磨菇6粒, 去蒂切粒 (6 white mushroom, stemmed off, diced)
tonytsang and kareny recipy
8- 熱水1/4杯 (1/4 cup of hot water)
tonytsang and kareny recipy
汁料 Sauce
份量只供參考 (just for reference only)
tonytsang and kareny recipy
1- 生抽1湯匙 (1 tbsp of soya sauce)
tonytsang and kareny recipy
2- 老抽1湯匙 (1 tbsp of black soya sauce)
tonytsang and kareny recipy
3- 糖1/2茶匙 (1/2 tsp of sugar)and kareny recipy
做法 Steps
1- 先將豬肉用基本野醃15分鐘備用, 快火落油(約1湯匙)起鑊, 落豬肉炒熟, 盛起備用
tonytsang and kareny recipy
2- 快火落1湯匙油, 快火起鑊, 先爆香蒜茸, 再加入洋蔥和1/3茶匙鹽炒至軟身, 再加入青/紅椒,粟米仔和栗子兜勻, 再加1/4杯熱水, 轉中火蓋頂紋10分鐘, 再加豬肉,磨菇和汁料兜勻, 上碟即成
tonytsang and kareny recipy
1- Marinade the pork with basic seasoning for 15 minutes. Heat the pan with 1 tbsp of oil over high heat. Stir fry pork until done. Put it aside
tonytsang and kareny recipy
2- Heat the pan with 1 tbsp of oil over high heat. Stir fry the garlic until fragrant. Stir-fry the onion with 1/3 tsp of salt until soft. Stir in the green/red pepper, baby corns and chestnut. Add 1/4 cup of hot water. Reduce the heat to medium. Cover and simmer for 10 minutes. Stir in pork and mushroom with the sauce mix and heat through. Dish it up and serve it in hot.

貼士 Tips
1- 栗子去殼真的不難, 只要將栗子於滾水中煲10分鐘, 然後趁熱時, 先用刀戒開栗子殼, 然後慢慢逐粒逐粒去殼即可, 約需要15分鐘時間就可以剝去15-20粒栗子的殼
tonytsang and kareny recipy
2- 栗磨菇最後先落因為不想它縮水, 如果怕煮它不熟的話, 可以再炆2分鐘
tonytsang and kareny recipy
3- 按這裡查看 "有關烹調術語" 的解釋
tonytsang and kareny recipy
1- Boil the chestnut for ten minutes. Slide once to break the shell of the chestnut. Then remove the shell while it is still hot. It shouldn't be hard and should take about 15 minutes to remove about 15-20 shells of chestnut.
tonytsang and kareny recipy
2- Stir in the mushroom at the end to avoid it shrinks too much. Simmer it for additional 2 minutes if you want to ensure it is well cooked.
tonytsang and kareny recipy
2- Click here to understand what is (Cooking terms in this recipe)

食譜: 麵豉茄子 (Eggplant in miso sauce)

2009-10-27T02:51:26Z

沒有yahoo account 的, 可以去我另一個blog留言:
http://tonynkaren.blogspot.com/2009/10/eggplant-in-miso-sauce.html

星期一, 好多人都病呀, 本來諗著去睇醫生, check 吓背側痛嘅問題啦, 但去到診所大排長龍, 諗吓諗吓都係唔去啦睇啦, 咁多人傷風咳, 好容易中招呀

今日哩個茄子, 簡單好味, 我自己覺得咁煮非常好味道, 希望大家都會喜歡啦

Prep 準備: 15 minutes | Cook烹調: 35 minutes | For 份量: 4 people | Calories 熱量: 1250 (Estimated/ 估計)
材料 Ingredients
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- 豬柳1磅左右, 切片 (1 lbs of tenderloin pork, cut into pieces)
tonytsang and kareny recipy
2- 中型洋蔥半個, 去衣切粒 (1/2 medium onion, diced)
tonytsang and kareny recipy
3- 蒜蓉1湯匙 (1 tbsp minced garlic)
tonytsang and kareny recipy
4- 茄子3條, 切件 ( 3 eggplants, cut into pieces)
tonytsang and kareny recipy
5- 熱水1/4杯 (60ml) (1/4 cup (60 ml) of hot water)
tonytsang and kareny recipy
汁料 Sauce
份量只供參考 (just for reference only)
tonytsang and kareny recipy
1- 白麵豉2湯匙 (2 tbsp white miso)
tonytsang and kareny recipy
2- 清酒2湯匙 (2 tbsp sake)
tonytsang and kareny recipy
3- 糖1/2茶匙 (1/2 tsp of sugar)
tonytsang and kareny recipy
4- 日本醬油1/2茶匙 (1/2 tbsp Japanese Soya)
tonytsang and kareny recipy
5- 水1/4杯 (60ml) (1/4 cup (60 ml) of water)
tonytsang and kareny recipy
6- 味醂1/2湯匙 (1/2 tbsp of mirin)and
做法 Steps

tonytsang and kareny recipy
1- 先將豬肉用基本野醃15分鐘備用, 快火落油(約1湯匙)起鑊, 落豬肉炒熟(圖1), 盛起備用
tonytsang and kareny recipy
2- 快火落1湯匙油, 快火起鑊, 先爆香蒜茸, 再加入洋蔥和1/3茶匙鹽炒至軟身(圖2), 再加入茄子兜勻(圖3), 再加1/4杯熱水, 蓋頂焗3分鐘(圖4), 再加豬肉和汁料兜勻煮熱, 上碟即成
tonytsang and kareny recipy
1- Marinade the pork with basic seasoning for 15 minutes. Heat the pan with 1 tbsp of oil over high heat. Stir fry pork until done (fig.1). Put it aside
tonytsang and kareny recipy
2- Heat the pan with 1 tbsp of oil over high heat. Stir fry the garlic until fragrant. Stir-fry the onion with 1/3 tsp of salt until soft (fig.2). Stir in the eggplants and mix it well(fig.3). Add 1/4 cup of hot water. Cover and simmer for 5 minutes (fig.4). Stir in pork with the sauce mix and heat through. Dish it up and serve it in hot.

貼士 Tips
1- 白麵豉味淡帶清香, 用作汁料是非常適合, 記得麵豉不宜煮太耐, 否則會失去香味, 而味道更有可能會邊酸
tonytsang and kareny recipy
2- 茄子不用油炸改用水焗熟比較健康, 記得先將茄子炒一炒先, 會令它顏色保護得更好, 煮時就不怕醜樣了
tonytsang and kareny recipy
3- 按這裡查看 "有關烹調術語" 的解釋
tonytsang and kareny recipy
1- White miso taste more fragrant. It is suitable to use as sauce mix. Remember not cook the miso too long as it will lose its taste and turning to sour taste.
tonytsang and kareny recipy
2- Simmer the eggplants is better than deep fry it. Stir fry the eggplants before simmer to keep its color.
tonytsang and kareny recipy
3- Click here to understand what is (Cooking terms in this recipe)