芝士牛油果南瓜薯仔批 Cheese avocado pumpkin potato tart

Joey WingYee Leung

材料 Ingredients

水牛芝士 Mozzarella
牛油果 Avocado
南瓜 Pumpkin
薯仔 Potato
杏仁片 Almond slices
迷迭香 Rosemary
黑胡椒 Black pepper
橄欖油 Olive oil

做法 Method

  1. 薯仔薄切,南瓜蒸熟打蓉

Slice the potato. Steam the pumpkin and crush into paste.

  1. 平鑊先放少量橄欖油,用薯仔片鋪滿,中火煎五分鐘

Pan fry with some olive oil. Spread the potato slice evenly. Use medium heat to pan fry for 5 minutes.

  1. 將南瓜蓉平均鋪上,轉慢火繼續煎五分鐘

Spread on top the pumpkin paste. Turn to low heat and continue to cook for 5 minutes.

  1. 然後鋪上芝士及牛油果,加少量迷迭香,再煎三分鐘

Then spread some cheese and avocado and little rosemary to cook for 3 minutes.

  1. 最後撒上黑胡椒及橄欖油兩滴,上碟,杏仁片落鑊以餘温略煎撒上批面。

Season with black pepper and 2 drops of olive oil. Serve with some almond slices as slightly cooked with the residue heat of the pan.

Special thanks to Joey Wing Yee Leung for the recipe.

泰式青咖喱雞 Thai green curry chicken

FAnnu Suen_Green Curry

材料 Ingredients

青咖喱膏 Green curry paste
椰奶 Coconut milk
雞腿 Chicken leg
雞翼 Chicken wings
茄子 Baby eggplants
羅勒葉 Home grown Thai basil
魚露 Fish sauce
棕櫚糖 Palm sugar

做法 Method

  1. 炒香咖喱膏和椰奶 Pan fried the paste with coconut milk
  1. 加入雞件和調味炒勻 Add chicken and seasonings. Stir well.
  1. 最後加入茄子和羅勒葉 Add eggplants and basil at last.

鳴謝Fanny Suen提供食譜 Special thanks to Fanny Suen for the recipe.

豬肉韮菜餃子Pork and Garlic Chive Dumplnigs

DumplingShot

材枓 Ingredients

(1)

豬絞肉 半磅 Ground Pork 1/2 pounds
椰菜 半磅 Green cabbage 1/2 pounds
䓤 (切碎) 半束 Scallions, finely chopped 1/2 bunch
半杯切碎的韮菜 (可選擇) 1/2 cup chopped garlic chives (optional)
蒜(大) 1 粒 (切碎)  1 large clove garlic, finely chopped
半茶匙 生薑 (磨碎)  1/2 tsp ginger, grated
3 湯匙 醬油 3 tbsp soy sauce
半茶匙 麻油 1/2 tsp Sesame oil
鹽和胡椒粉 適量 Salt and pepper to taste

(2)

2 湯匙 米醋 2 tbsp rice wine vinegar
4 湯匙醬油 4 tbsp soy sauce
1茶匙 䓤白(切成薄片) 1 tsp thinly sliced scallion white
芝麻 少許 (烤或烘香)  1 pinch toasted sesame seeds
黑椒 (磨碎) Ground black pepper to taste

(3)

1 包 餃子皮 1 pkg dumpling wrappers

 

做法 METHOD

1) 處理豬肉: 把豬肉洗淨,瀝乾水份並剁碎。加入蔥碎、生抽、鹽、少許胡椒粉、糖、栗粉及兩湯匙橄欖油醃製剁碎豬肉,約 10 至 20 分鐘。
For MINCED PORK: Wash and let stand to drip out all the water. Marinate the minced pork with minced ginger, green onion, soy sauce, salt 1/2 tsp, Chinese cooking wine 2 tbsp, pepper a little, sugar, corn starch, 2 tbsp olive oil for 10-20 mins.

2) 把菜洗淨並用沸水燙熟4。瀝乾水份並切剁碎。
Wash the veggies then blanch in boiling water. Drain and finely chop up the watercress

3) 把已醃好的豬肉及菜混合在一起。加入一隻雞蛋並與材料拌勻,然後再加入半茶匙鹽及麻油再拌勻。
Mix well pork, shrimp and veggies together. Add 1 egg and stir well then add 1/2tsp salt and sesame oil and stir well.

4) 把已拌勻之餡料放於雲吞皮的中央位置,於雲吞皮的兩側點上少許清水,把雲吞摺疊成方形,再點少許水於兩邊角令其黏實。
Put the mixed fillings in the middle of the wonton skin and apply some water to both side of the wonton skin. Fold it and make it a square shape and then apply a little bit of water at both corners to stick the corner together.

5) 把已包好的餃子放入鑊慢慢煎熟。
Pan-fried the dumplings with middle heat until well-done.

Special thanks to Chef Anita Lo & Asia Society Hong Kong Centre for sharing the recipe