鄉村薏米羊肉湯

Edward為80後貼地食譜創作人

我們邀請到食物策展人葉子騫Edward為我們示範一款鄉村薏米羊肉湯。Edward著有《十九遊街市》及《十九窮風流──廢青日常食譜》,兩本書都好貼地,也令我更加明白當代年輕人的飲食心態。有次我們在油街一個剩食活動, Edward利用義工們在街市回收的白蘿蔔及菜甫,炮製了一道中西合璧──菜甫芝士焗白蘿蔔,連在場的長者都吃得津津有味,果然老中青都照顧周到。

食譜 - 鄉村薏米羊肉湯

材料

羊腿肉  200g

牛肉湯  1公升

洋葱   1個

洋薏米  50g

薯仔   1-2個

百里香  1束

法國邊豆  10-12條

喼汁   3茶匙

橄欖油  適量

鹽/黑椒 調味

做法

  1. 羊肉切小塊,洋葱切絲,薯仔切大塊備用。
  2. 鍋內熱油先炒羊肉,轉色後下洋葱炒軟。
  3. 加入洋薏米、薯仔拌炒。
  4. 牛肉湯、百里香和喼汁下鍋,慢煮二十分鐘。
  5. 盛起薯仔,壓成蓉再放回湯中拌均。
  6. 放入切段的法國豆煮約三分鐘,調味即可。

原文來自Mings

三文魚拌洋蔥椰菜意粉 Onion and Cabbage Pasta with Salmon

MandiNg

材料 Ingredients

螺絲粉(根據個人食用份量) 1 handful of Fusilli (depends on your appetite)
小洋蔥(不限品種, 這裡示範了紅蔥頭和紫洋蔥) 1個 1 Small Onion (any type can do, I chose red/purple this time)
椰菜 ¼ 個 ¼ Cabbage
蒜頭 4瓣 4 gloves of Garlic
三文魚扒(薄身, 1-2cm 厚度) ½ 塊 ½ Salmon steak (thin ones, 1-2cm thick)
調味 For seasoning
Salt
黑胡椒 Black pepper
乾羅勒 Dried basil
混合意大利香草 Mixed italian herbs

做法 Method

  1. 用熱水加點鹽和油煮熟螺絲粉, 然後弄乾螺絲粉

Fusilli – as usual, cook it with a big pot of boiling water, salt and oil, drain it when its cooked.

  1. 切碎蒜頭

Finely mince the garlic

  1. 把洋蔥和椰菜切絲

Slice the onion and cabbage

  1. 清洗及抹乾三文魚, 用少許鹽及大量羅勒調味(我廚房裡的新鮮羅勒用完了所以用乾的)

Prepare the Salmon : wash and dry it. Slightly seasoned with salt and add a generous amount of basil (cause i don’t have any fresh one in my kitchen)

  1. 加熱油, 爆香蒜頭和洋蔥, 炒至軟身, 用鹽和胡椒調味

Heat a pan with cooking oil, add garlic and onion, fry until it’s soft. Season with salt and pepper.

  1.  加入乾水後的螺絲粉, 與蔬菜炒勻, 用混合香草調味, 然後用碗上菜

Add the drained Fusilli into the pan, mix well with the stir-fried veggie. Season with mixed italian herbs.TASTE IT! Serve it in a bowl.

  1.  用原鑊煎三文魚 (不要再加油), 煎至兩面都成啡色, 可加黑胡椒調味

Pan fry the salmon using the same pan (please don’t add ANY oil), brown both sides. Add black pepper if you wish.

  1. 把三文魚放在螺絲粉上, 完成!

Place it on top of the tossed Fusilli. Serve HOT!!!

Special thanks to Mandi Ng for the recipe.

肉沫茄子 Eggplant with minced meat

TerryLu

材料 Ingredients

茄子 Eggplant
肉沫 Minced meat
豆瓣醬 Bean paste
Ginger
Garlic
辣椒 Chilli

做法 Method

  1. 茄子切條之後浸水 (茄子吸油所以先多泡水就不會吸太多油 )

Slice the eggplant and soak it in water. ( Eggplant absorb oil easily. Therefore soaking it into water prevent it from absorbing too much oil)

  1. 醃肉

Marinate the meat.

  1. 冷鍋冷油點火(比較不容易粘鍋)

Heat with cold oil. ( It prevent sticking)

  1. 放姜蒜辣椒

Add some ginger, garlic and chilli.

  1. 放肉炒

Pan fry the meat.

  1. 肉變色加豆瓣醬, 放茄子繼續炒

Add bean sauce when the meat change colour. Add eggplant and continue to fry.

  1. 加少量水悶煮

Add some water to cook.

  1. 差不多就可以起鍋裝盤

Put on a plate when done.

Special thanks to Terry Lu for the recipe.