0

Home cooking ~ Soy chicken + Salmon

My comfy foods ~ 醬油雞,三文魚!

又介紹兩味非常易整的餸,大家試下喇!

醬油雞:新鮮雞肉 + 少少鹽 + 生抽2湯匙 + 油1茶匙 + 秘密材料。。。  紹興酒!

三文魚: 新鮮,新鮮,新鮮! 用海鹽幫佢塗勻全身。

醬油雞就用滿火煮熟。。。

魚就用oven, 180 degrees Celsius…

簡單一餐餸,就咁搞掂喇!

0

Home favorites – 蒸腕魚+番茄煮蛋!

煮飯難唔難?其實不難,只要掌握基本技巧就得啦!

而最容易的兩款鎹,可能就是以下兩款:

#1:蒸腕魚!

必備:Ginger & Chives!  蒸8分鐘左右,加油,加醬油!搞掂!


#2:番茄煮蛋!

以下,是我嬤嬤教我伽!

首先,煎蛋。同整 scrambled eggs 一樣。而秘級,就係這半塊片糖!

然後,將切好的番茄連片糖慢煮。關鍵:邊煮邊幫番茄脫皮!好考心機,不掛果一點也不難。

而番茄煮到粘后,息火,加賣蛋一齊。。。  又簡單搞掂啦!

大家試下喇!

0

Scarpetta’s Spaghettini with Fresh Tomato sauce and Basil!

好耐無寫飲食 Blog, 因爲以爲公主遇上王子後,從此一世無憂,過著一生富貴生活,嘗得世界各地山珍海味!

可惜,原來結婚後的生活需要揸鑊剷!!!好在,現在很多靚太都興煮得一兩碟靚餸,以後,我就投身這行吧!hehe, 大家以後留意我 Blog 的話,就會睇到我點樣跟各位名師煮餸啦。。。


處女作:Scarpetta’s Spaghettini with Fresh Tomato sauce and Basil!

首先,介紹下這碟名菜!要係紐約先有得食ga, wa wa wa!!!  連 New York Times 都報道過!

http://events.nytimes.com/2008/07/30/dining/reviews/30rest.html

首先,看看原版係點先。。。  http://newyork.seriouseats.com/2008/06/scarpetta-meatpacking-district-manhattan-italian-restaurants-nyc.html

接著落來,讓我解釋下點樣整個本地版A貨!

Step 1:  首先,要种 Basil…  這樣才夠新鮮!

Step 2:  之後,要買韓國番茄 (Wellcome 個 D 話係韓國伽。。  :P)

Step 3:  飛去北海道買帶子,之後稍稍香煎數分鐘

Step 4:  Chop & Dice 番茄,之後煮溶!

Step 5:  煎碎 Basil 葉,辣椒仔(加點 Asian flavour!) , 息火。。  加埋預先煲熟的 Spaghetti (超級市場款滾8分鐘之後飛水)。。

Ta-da!!!

完成啦!靚嗎?

0

Top of the world celebration!

好朋友結婚,作爲朋友,當然瞪佢開心,要慶祝下!

原本,打算去銅鑼灣的 Jamie Oliver’s (我都宜家都未試!),不過又滿了,所以惟有“向上升”,來 Wooloomooloo @ 金朝陽!

IMG_0022

景觀方面,就絕靚喇!Open balcony, 看著夜景,實在值得拍照留念!

IMG_0026

好!去返食物先。。  我地叫佐份大 florentine steak, 一齊 share, 3個人絕對夠!Wooloomooloo 的質素一向有保證,所以雖然相片完全睇唔到是什麽一回事,信我喇!絕對 very good!

IMG_0027

Dessert? Ahh, 開始痲痲喇。。。  Apple crumble, 實在無咩特別。只可以話 ok la.

IMG_0028

當然,慶祝就實在要飲返杯。我唔飲酒精,所以叫佐杯 mocktail.  Wa!!!  實在太差了。Pineapple & Orange 做 base, 應該唔會差得去邊,對嗎?事實上,飲完,其實唔知飲緊咩!只像 soda water, 所以飲少少就放棄了。

總括呢。。  來呢度睇景啦!飲野就唔好喇。。。。。

 

0

海鮮大餐!

其實食海鮮,最正的地方,我認爲不在于究竟條魚新唔新鮮,聖子厚唔厚肉,等等。最正呢,莫過於一斑好友,不理儀態,用手拆肉,開開心心擦返餐勁!

所以今次係鯉魚門的 “Groupon” 卷海鮮套餐,因爲同幾位好友食,這餐實在好正

食物呢,有。。。。

IMG_0521

石班!

IMG_0527

蟹!

IMG_0530

鮑魚!

IMG_0532

聖子!

IMG_0533

賴尿蝦

IMG_0535

龍蝦!

每人不過$300!  都幾抵!所以如果約到三五知己,剛剛有個團購海鮮宴,都幾正伽!

0

A little bit of Singapore in Hong Kong

This is a bit of a late post, since “Ya Khun” has been open in Hong Kong for more than a year already….. But yup, with toast box, Killiney and Ya Khun, there’s really no need to travel to Singapore anymore!  Well, unless you prefer the kaya toasts of “Wong’s”! So how’s Ya Khun? Let’s start with the Laksa, shall we?  Egg?  Tick!  Fishball meat?  Tick!  Prawn?  Tick!  Beehoon?  Tick!  Laksa soup?  Tick!  Hmmm, what’s missing……………….    Sea hump!!!!!!!  Yup, it’s nowhere to be found!  FAIL!!!!! So, with the disappointment from the Laksa, let’s see the Mee Siam.  Thankfully, this is 100% the real deal…! Toast?  Ah…..  Glad that they didn’t miss the kaya nor the toast nor the thick slab of butter! And finally, the egg!  Hmm, is it just me, or does it look better than those you get in Singapore?  Must be better hens in Hong Kong!

0

Creative Japanese!

I took a long hiatus from writing cause well, life was kept busy in Hong Kong. But I’m back now, and gosh, I have so many many nice foods to share with all foodies! So! Stay tuned for more restaurant food, and in addition, my upcoming culinary creations! Yes, I’m going to write about cooking too, cause it’s also about food…… :D

Now… For my 1st reutn post! I honestly forgot which Japanese place this was, but it was really good!  So if someone can tell from the photos, do remind me please!!!

Now, even though I forgot which restaurant it is, I do remember the taste!  The above is a “new” Tuna Tataki!  With a hint of mustard and wasabi mayo to add some zest, this was a burst of flavour in a mouthful!  Not to say, it looks really pretty too!

Now, what’s this?  This is a risotto and crab-meat ball!  Poke it open, and the just-right warm rice with crab-meat oozes out!  Topped with a little truffle sour cream…  Mmmm….!  Very very creative, and I must say, not bad at all!

Now finally, the dessert!  Looks just like any other bland swiss roll, right?  But nooo…  The cream inside is strawberry flavoured!  Soft strawberry cream with a heavenly sponge cake, this marks a perfect end to a really good Japanese dinner!