羅勒鮮茄三文魚配烏冬 Basil tomato salmon with udon

Kathy Mak

材料 Ingredients

鮮茄 1個 1 Tomato
洋蔥 1個 1 Onion
三文魚柳 1條 1 Salmon fillet
烏冬 2包 2 Udon
鹽 少許 Salt
糖 少許 Sugar
羅勒 少許 Basil
黑胡椒粉 少許 Black pepper
油 適量 Oil

做法 Method

  1. 將烏冬煮熟,盛起備用 (可選擇意粉代替烏冬)。

Boil the udon. Put it aside. (Can use pasta instead of udon)

  1. 將蕃茄及洋蔥洗淨及切好。三文魚柳洗淨及切成件 (如用三文魚排則可直接煎)。

Wash and cut the tomato and onion. Wash and cut the salmon fillet into pieces. (Can pan fry the whole fish if using fish steak)

  1. 加入油,將洋蔥粒/絲炒熟至金黃。

Add some oil. Pan fry the onion dice/ slice until golden yellow.

  1. 加入蕃茄粒,煮至蕃茄軟身,再加入適量的鹽、糖及羅勒,略煮後盛起備用。

Add in the diced tomatoes. Cook until soft. Add some salt, sugar and basil. Gently cook then put them on a plate.

  1. 用適量的鹽及黑胡椒粉塗勻於三文魚表面。

Spread salt and pepper all over the surface of the salmon.

  1. 加入油,將三文魚煎熟至金黃,上碟。

Add some oil and pan fry the salmon until golden yellow.

Special thanks to Kathy Mak for the recipe.

無水鍋 (6人份量) ‘No water hotpot’ (serves 6)

Rebecca Lee

無需烹調技巧, 只需要一個傳熱鎖水功能好的鍋, 和少少耐性. 這個鍋要用容易出水的材料做, 材料以本身的水去煮熟, 即使一滴油一d調味都唔用, 仍會十分鮮味, 卻清淡健康.

This dish requires no professional cooking skills. All it need is a good quality saucepan and patient. It requires no oil and seasoning as the ingredients are cooked by its own juice. It is a very healthy and plain dish.

 

材料 Ingredients (鍋的直徑28cm) (using a pot with diameter 28cm)

冬瓜 一斤半 ½ catty of Winter melon
娃娃菜 五棵 5 Baby cabbage
日式豆腐 三小件 3 small Japanese tofu
火鍋薄牛肉片 約30片 30 slices of hotpot used thin beef

做法 Method

  1. 將牛肉逐片放在大塊的娃娃菜上

Put the beef slice by slice inside a large piece of baby cabbage.

  1. 冬瓜切粒放底層

Dice the winter melon and put it at the base.

  1. 冬瓜上放豆腐, 一些細塊的娃娃菜和牛肉片碎

Put tofu with small pieces of baby cabbage and shreded beef above the winter melon .

  1. 舖上夾有肉片的娃娃菜

Put on top the large piece of baby cabbage with beef inside.

  1. 煮15分鐘, 先用中大火, 鍋邊有蒸氣冒出後轉細火.

Cook for 15 minutes. Use medium to large heat at first. When steam come out from around the saucepan, turn to low heat.

 

煮食提示 Tips

  1. 試過直接舖幾層肉片, 開蓋後發覺中間的肉片不夠熟要翻煮, 結果over cook. 將肉片放在菜中間, 煮時菜會出水, 肉就容易熟了.

I have tried to layer with beef only. But it was found that the beef in the middle layer is not cooked. When cook again,  it becomes over cook. Therefore, to make it easier, put the beef in between the cabbage. When water come out of the cabbage, the beef is cooked more easily.

  1. 切忌放吸水食材例如粉絲, 浪費水, 沒有水煮肉, 而且容易煲乾水煲燶.

Don’t put ingredients with good water absorbing quality such as vermicelli into the pot as it will absorb and waste all the water. Without enough water, the meat cannot be cooked and the pot will easily burnt.

  1. 煮期間盡量不要開蓋, 等到食先開. 果陣鮮味飄出來係人都”嘩!”一聲! 個鍋傳熱功能好就不用擔心材料不夠熟.

Try not to open the lid until eat. That smell would definitely surprise everyone. A good thermal conductivity pot can ensure the ingredients being cooked.

  1. 不吃牛肉的, 可用豚用片或魚片, 最緊要夠薄, 容易熟. 用魚片的話, 加青口或蜆在頂層做海鮮鍋, 鍋底的湯超甜!

If you do not eat beef, you can try pork or fish slice. It must be thin enough for cooked. If you use fish, you can add some mussels or clams on the top layer. The soup must be very sweet!

Special thanks to Rebecca Lee for the recipe.

零失敗手撕雞冷盆 Easy shredded chicken appetizer

JacquelineMok

材料 Ingredients

Chicken
青瓜 Cucumber
Salt
Wine
麻油 Seasame oil

做法 Method

  1. 先將雞洗淨去清內臟,肺一定要除去。否則雞會煮極都有血水

Wash and remove the internal organs of the chicken. The lungs must be removed, if not there would be blood when cooked.

  1. 用少許鹽同酒醃雞一晩

Use some salt and wine to marinate the chicken for 1 night.

  1. 將雞蒸熟,撕成一絲絲,去皮同肥膏

Steam the chicken until cooked. Shred the chicken and remove the skin and fats.

  1. 青瓜切絲,用鹽醃15分鐘。然後用水沖淨,用廚房紙吸乾水份。青瓜會更爽口同唔會成碟餸都是水

Slice the cucumber and marinate with salt for 15 minutes. Then rinse it with water and use kitchen paper to wiped away excess water. This will make the cucumber more crunchy and prevent flooding the dish.

  1. 將雞絲同青瓜絲加入適量麻油攪拌即可。

Season and mix the chicken and cucumber with some seasame oil.

Special thanks to Jacqueline Mok for the recipe.