[農曆新年食譜] 陳國強師傳 Chef Kenny Chan:黃金蝦球 Golden Prawns

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材料:海中蝦600克、鹹蛋黃6隻、牛油1/2湯匙

Ingredients: Prawn 600 gram, 6 Salted Egg Yolk, Butter 1/2 tablespoon

醃料:粟粉 1湯匙、蛋白 1湯匙、鹽1/2茶匙

Seasonings: Corn Starch 1 tablespoon, Egg White 1 tablespoon, Salt 1/2 teasppon

做法 Direction

將鹹蛋黃隔水蒸15分鐘,然後壓成蓉,備用。

Steamed Salted Egg Yolk for 15 minutes, mashed.

海中蝦去腸,清洗,用醃料撈勻,放入雪櫃醃五分鐘,拿出來清洗再用廚房紙巾吸乾水分,再抹上生粉。

Clean the prawn and removed the gut, marinated with seasonings, keep it in the refrigerator for 5 minutes. Using kitchen paper to remove the excess moisture, then rub a thin layer of starch.

海中蝦以100度油炸2分鐘至香脆,撈起隔去油分。

Deep-fried the prawn with 100 ℃ boiling oil for 2 minutes or till crispy

小火下牛油,加入鹹蛋黃蓉,並順方向炒至起泡,再放入蝦,讓鹹蛋黃醬均勻地包裹著蝦,上碟即成。

Fried the mashed Salted Egg Yolk with butter under low heat, stir clockwise (same direction) until there is bubble. Add the prawn and mix well.

陳師傳貼士 Tips from Chef Chan

ChanKwokKeung (3)

如家中有絆肉機,可把鹹蛋黃放入絆肉機絆伴兩次,令鹹蛋黃蓉更細緻

If you have a meat grinder, grind the Salted Egg Yolk twice to make it more fine

未放蝦於已炒好的鹹蛋黃蓉之前,可加入少量橄欖油,令鹹蛋黃蓉更滑及提升味道

Before you put in the prawn into the fried mashed Salted Egg Yolk, you can add some olive oil to make the mixture more smooth which can also increase the favor.

鳴謝陳師傳為科學廚神大賽 2015 現場示範以上菜式

A Special Thanks to Chef Kenny Chan who demonstrate the above dish for the SciChef Cooking Challenge 2015.

小虎阿吉 Ajitora

0201 skypost

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「小虎阿吉」是全球13國推出的「全球野生老虎數量翻倍」計劃(Tx2)大使,牠將履行推廣保育的責任,為地球生態環境出一分力。
我的偶像Dr. Jane Goodall、Sir David Attenborough最近先後在訪問中,不約而同地表示,環境生態的最大敵人是不斷急促增長的人類。企業國家不斷增產追數,森林、鄉郊都被夷為平地。家園被毁,令野生動物的數量自然會愈來愈少。
小虎阿吉的行動,是希望協助Tx2保護老虎,亦保護25,000英畝的森林,維繫健康的生態系統,平衡野生生態的生物多樣性,為人類帶來潔淨的空氣、水源、食物及產品,令未來有一個更平衡、健康及可持續發展的生活環境。
各位如果想認識小虎阿吉,可以登上這個網頁看看:www.ajitora.asia。
原文刊登於晴報
小虎亞網頁:www.ajitora.asia

秘魯大蕉煎白豆飯 Tacu tacu

Tacu tacu

分量 Serve: 4

材料 INGREDIENTS

300克長米

1隻大蕉,去皮

橄欖油

2瓣大蒜,切碎

1個洋葱,切碎

1隻紅辣椒,切碎

辣椒醬

1罐400克的白芸豆,瀝乾

4隻自由放牧雞蛋

300 g long-grain white rice

1 plantain, peeled

olive oil

2 cloves of garlic, chopped

1 onion, finely chopped

1 red chilli, finely sliced

hot chilli sauce

1 x 400 g tin of haricot beans, drained

4 large free-range eggs

 

做法 METHOD

  1. 飯煮熟,瀝乾待涼。

Cook the rice according to packet instructions; drain and cool.

  1. 大蕉切至5厘米厚,加入一把橄欖油後用不沾鍋中火煎數分鐘,至兩面變脆和金黃色,保溫備用。

Slice the plantain about 1.5cm thick. Add a couple of good glugs of oil to a large non-stick frying pan over a medium heat and fry the plantain for a few minutes on each side, until crisp and golden. Set aside and keep warm.

  1. 鍋預熱,用餘下的油中細火炒大蒜、洋葱和辣椒約5至10分鐘,直到食材變軟和金黃色,拌入1湯匙辣椒醬後加入白腰度和冷卻的飯。

Return the pan to the heat, keeping any leftover oil; fry the garlic, onion and chilli over a medium-low heat for 5–10 minutes, or until soft and lightly golden. Stir in 1 tablespoon of hot chilli sauce; add the beans and cooled rice.

  1. 調至大火後拌炒食材,直到白飯變熱和脆身,間中攪拌,在完成前數分鐘停止攪拌,令底部變脆,即成秘魯煎白豆飯,煎飯放置碟中待用。

Turn the heat up to high and fry the mixture until the rice is piping hot and beginning to crisp, stirring regularly. Stop stirring for the last couple of minutes to let it get golden and crisp on the bottom – this is your tacu tacu! Transfer to a plate and set aside.

  1. 鍋子中加入少許油,中火加熱,煎蛋,完成前一分鐘大蕉回鍋加熱。

Add a little more oil to the same pan and place over a medium heat. Fry the eggs, adding the plantain for the last minute to warm through.

  1. 煎白豆飯分切上碟,上面放上煎蛋和香脆大蕉,依喜好加上辣醬即成。

Divide the tacu tacu among your plates, making sure everyone gets some of that lovely crispy bottom, and top each portion with a fried egg, some crispy plantain and an extra dash of chilli sauce, if you like.

營養成分(1人分), Nutritional information (per serving)

卡路里 Calories 476大卡/kcal 24%
碳水化合物 Carbs 74.8克/g 29%
脂肪 Fat 10.8克/g 15%
蛋白質Protein 18.4克/g 41%

*以成人日均攝取量計算, Of an adult’s reference intake

食材資訊 Ingredients information: 白芸豆 HARICOT BEAN

作為豆莢類的一分子,白芸豆同是營養密度很高的食物。白芸豆含有豐富的碳水化合物、蛋白質和纖維。每100克生白芸豆有60克的碳水化合和15克的纖維,亦即約一碗飯的澱粉質和多達約5碗菜的纖維含量,對預防便秘有幫助。

此外,除了鈉外,白芸豆鈣、鎂、鉀、鐵等礦物質含量亦高,對骨骼健康、造血和降低血壓有幫助。最後,白芸豆含有豐富的維生素B和葉酸,維生素B有助能量代謝,預防身體炎症,葉酸則有研究指有助維持心血管健康,預防心臟病。

Being a member of the legumes family, haricot bean is dense in nutrients as well. It contains rich carbohydrates, protein and fiber. 100g of raw haricot beans contain about 60g carbohydrates and 15g fiber, which are equal to about starch of a bowl of cooked rice and five bowl of cooked vegetables. Fiber can prevent constipation. Moreover, except sodium, haricot bean contains high minerals such as calcium, magnesium, potassium and iron. There are important for bone health, erythrocyte formation and lowering blood pressure. Lastly, it also contains rich vitamin Bs and folate. Vitamin Bs are important in body energy generation, preventing inflammation, while certain researches have shown that folate can maintain cardiovascular health, thus prevent heart disease.

食譜提供 RECEIPE & PHOTO CREDIT:

http://www.jamieoliver.com

營養資料 NUTRITION INFORMATION

United States Department of Agriculture

Special Thanks to Freeman Law for the Chinese Translation