Squash laksa soup 南瓜喇沙湯

Squash laksa soup With chilli, ginger and coconut

分量 Serve: 4


1 胡桃南瓜

1 乾紅辣椒




2-3 新鮮紅辣椒(去籽)

3 蒜瓣

1 新鮮姜片(拇指大小,去皮)

1大扎 新鮮芫茜(去葉,留莖)

1湯匙 麻油

2 青檸(切半)

2湯匙 魚露

800毫升 無糖椰奶

300毫升 有機雞湯

200 米粉


1 紅辣椒(去籽,切片)



1 butternut squash

1 dried red chilli

sea salt

freshly ground black pepper

olive oil

2-3 fresh red chillies, deseeded

3 cloves garlic

1 thumb-sized piece fresh ginger, peeled

1 large bunch fresh coriander, leaves picked, stalks reserved

1 tablespoon sesame oil

2 limes, zested and halved

2 tablespoons fish sauce

800 ml unsweetened light coconut milk

300 ml organic chicken stock

200 g rice noodles

1 red chilli, deseeded and sliced, optional

cress, to serve, optional


  1. 預熱焗爐至180°C/350°F。把南瓜切成兩半,去籽,然後切成8等片(皮可去可不去),放到烤盤上。

Preheat the oven to 180°C/350°F/gas 4. Halve the squash, deseed, then cut into 8 slices or chunks (skin on) and put into a roasting tray.

  1. 用槌磨碎乾辣椒和海鹽,撒在南瓜片上。淋上橄欖油。放進焗爐焗約40分鐘。

Bash up the dried chilli and a pinch of salt in a pestle and mortar. Sprinkle over the squash, drizzle with olive oil and bake for 40 minutes.

  1. 將辣椒、蒜頭、黃姜和芫茜剁碎成細粒,放進食物加工器。加入麻油、青檸汁和魚露,榨成醬汁。

Finely chop or whiz the chillies, garlic, ginger and coriander stalks in a food processor. Add the sesame oil, lime juice, zest and fish sauce and whiz to a thin paste.

  1. 燒熱一個鍋或鑊。把醬汁倒進鍋裡,加入2湯匙橄欖油,然後快速攪勻。煮約1分鐘後即可加入椰奶和雞湯。

Heat a large pan or wok. Pour in 2 tablespoons of olive oil and quickly stir in the paste. Cook for about a minute before adding the coconut milk and chicken stock.

  1. 把火調細,燉約15分鐘。試一下味——可按需要加入魚露、青檸汁、鹽或胡椒粉。

Turn the heat down and simmer for about 15 minutes. Taste – you may need to add fish sauce, lime juice or a bit of salt and pepper.

  1. 米粉放進湯裡,燉約數分鐘,然後分成四個碗。如你喜歡,可加入2片南瓜片,撒上紅辣椒和水芹於湯上。

Add the noodles to the soup, simmer for a few minutes, then divide between 4 bowls. Break over 2 pieces of squash. If you like, top with sliced red chilli and cress.

食譜提供 RECEIPE & PHOTO CREDIT: www.jamieoliver.com

Special Thanks to Yoyo Lai for the Chinese Translation

南瓜焗雞胸肉 Roasted chicken breast with creamy butternut squash & chilli


份量Serve:  1

1塊 天然飼養雞胸肉 1 higher-welfare chicken breast
1/2隻 新鮮紅辣椒 ½ fresh red chilli
2棵 新鮮馬鬱蘭草或奧勒岡草 2 sprigs fresh marjoram or oregano
海鹽 1 pinch sea salt
現磨黑胡椒 1 pinch freshly ground black pepper
1個 胡蘆南瓜 1 medium butternut squash
少許低脂忌廉 a little single cream
肉荳蔻粉 grated nutmeg
胡椒 pepper
橄欖油 olive oil

做法 Method
1. 預熱焗爐至攝氏200度/華氏400度/煤氣6度。雞胸肉連皮放入碗中。將半隻辣椒去籽切幼,加上數棵新鮮馬鬱蘭草或奧勒岡草,少許鹽和現磨黑胡椒拌勻
Preheat the oven to 200°C/400°F/gas 6. Put 1 chicken breast, with its skin left on, in a bowl. Deseed and slice up half a fresh red chilli and add to the bowl with the leaves from a couple of sprigs of fresh marjoram or oregano and a pinch of sea salt and freshly ground black pepper. Toss together.

2. 小心地把胡蘆南瓜切成四份,去籽並把其中一份切薄片
Very carefully cut a medium butternut squash into quarters. Remove the seeds and slice one quarter of the squash as finely as you can.

3. 把雞胸肉和醃料放入焗盤內,南瓜片圍著雞肉排放
Place the chicken breast and flavourings from the bowl into the tray and snugly fit your squash slices around the chicken.

4. 小心地於南瓜片上淋上低脂忌廉(不要淋在雞肉上)。以肉荳蔻粉,鹽,胡椒粉調味並灑上少許橄欖油放於焗爐中層焗25至35分鐘
Carefully pour a little single cream around the squash (not on the chicken). Season with grated nutmeg and salt and pepper then drizzle with some olive oil and cook in the middle of the oven for 25 to 35 minutes.

More about this recipe: http://www.jamieoliver.com/recipes/chicken-recipes/roasted-chicken-breast-with-creamy-butternut-squash-and-chilli

Special thanks on translation: Ms Ida Lam