莊祖宜 Kitchen Classroom 系列

莊祖宜”厨房的人类学家” 部落格:
http://blog.yam.com/tzui

香料:
罗勒 Basil (九层塔属同类)
迷迭香 Rosemary
百里香 Thyme
月桂叶 Bay Leaf
洋香菜 Parsley
莳萝(洋茴香) Dill

Cheese: Parmigiano Reggiano
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Found at The “Market Place” @ Raffles City (Singapore) S$ 19.95 (210 gm):
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基本功 Basic Kungfu

1. 奶油蘑菇湯 Creamy Mushroom Soup:

2. 香蒜奶油酱: http://youtu.be/ppsJXMVAmTE

3. 烤大蒜:

4. 如何處理墨魚:

出招 Application

1. 如何煎牛排 Steak: http://youtu.be/MlO91WIBDM0

2. 紅酒燉牛肉 Boeuf Bourguignon:

3. 煎鴨胸配香橙醬汁 Le Canard à l’orange :

Note: This is the simple French way in previous blog (in French)

Another method : Cook the whole duck (in French).

4. 烤雞腿: (Oven 175 C, 90 mins)

5. 川味口水雞(附麻辣紅油做法): http://youtu.be/UMB_zSbON00

6. 煙花女義大利麵( Pasta alla Puttanesca): http://youtu.be/qbkZL0BwLzA

簡易水果塔(派皮祕訣大公開):

(Last episode): 蟹肉沙拉配酪梨果醬: http://youtu.be/LX24e-_A2rE

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