5. Experiments 初試小㕑

Shown below are all my ‘successful’ trials of recipes which I learn from the chefs posted in this blog.

Three elements very important for a successful dish:
色香味 (Color, Fragrance, Taste)

(2 Dec 2016)油鸡

(3 Jun 2016) 醉转湾 Drunken Chicken Wings

1. 蒜泥白肉 White Pork in Garlic Paste
The secret is the sauce:
♢ Dark Soya Cream (or Sauce) 黑酱膏/油 (2 Table spoons)
♢Water (2 Table spoons)
♢Dark vinegar (浙醋 1 tea spoon)
♢Sesame oil (1 tea spoon)
♢ 蒜泥 Garlic paste (1 Table spoon)
Optional: Sugar (1 tea spoon)

image

Dark Soya sauce / cream 黑酱油/膏:

image

2.Philip Air Fryer: Beef Steak
♢Pre-heat Air fryer at 180 C for 10 mins;
♢ Season steak with little salt and pepper on both sides;
♢ Cook steak in Air Fryer for 12 – 14 mins at 180 C.

image

2a. French Fries:

image

French fries must cook in 2-steps (regardless deepfry by oil or airfry):
135 C for 5 mins, then
180C for 5-6 mins (by oil) or
12- 15 mins (by air)

3. Electric Lunch Box: 白糜沙丁魚

image

4. Ratatouille

This dish is cooked for best consumption on the next day, or the 3rd day, when the flavor and sweetness of the vegetables release.

image

5. 豬肝 Pig Liver
♢ Slice liver thinly for easy frying.
♢ Quick fry in wok till no blood seen in the pig liver. (Do not fry too long to prevent tough liver).

image

6. 清蒸白鲳 Steamed White Pomfret

image

7. French Chicken

image

8. 清蒸吴郭魚 Steamed Tilapia (St. Peter’s Fish)

image

9. Mussels & Chicken Wing Couscous:

image

10. Simple Healthy Bento 养生便当: Soba with fried ribbonfish, kiwifruit and apple 荞麥带鱼奇異果苹果 (topping: Vita crispy floss 香鬆)

image

11. 蛤蜊福建面

image

12. 金针菇木耳椰菜花豆腐汤

image

13. Ratatouille Casserole

image

image

image

14. 蘑菇香肠油饭

image

15. 电饭锅煮广东粥 Rice Cooker Made Cantonese Congee

image

16. 猪脚兴化米粉Haricots verts (tiny French beans)

image

image

French beans or any green veggies must cook only 2-3 minutes in boiling water (1 tea spoon salt to raise boiling temperature above 100 C), then soak in ice water for 10 minutes immediately to lock the nice green color. This way it will not become yellowish.

17. 黑米粥

image

18. 台式卤猪脚饭
腌料: 五香粉, 八角(2粒), 黑酱油, 白/冰糖(175gm), 桂皮 (1支), 麦芽糖(2汤匙)。

调味料: 绍兴酒 (50ml), 麻油 (40 ml), 酱清 (120 ml) , 鱼露 (120 ml)。

猪脚腌1小时。

Tefal 8-in-1 Rice Cooker, 腌猪脚, 加调味料, 清水。
按 ‘Soup’ 煮 3小时。(若喜欢猪脚更烂, 再按’Congee’煮 1.5小时)

image

19. 客家酿豆腐
汤头用黄豆( optional 加 扁鱼/江鱼仔, 猪大骨) 熬3小时 (电饭锅按自动Soup)。

材料 Ingredients (click to view more): 可以买现成的釀豆腐。

做法 Method (click to view more) :

1. 步骤1做法重要。汤料是灵魂。
2. 可以买现成的釀豆腐, 只要用电饭锅, 汤头水滚了后, 全丢进去煮熟。

image

20. Seabass 油浸金目鲈

image

21. 清蒸松鱼头

image

22. 红哥鲤鱼柳 King Snapper Fillet

image

23. 韭菜虾仁

image

24. Paëlla

image

25.四神汤

26. 鸡腿摆盘

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s