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

西西里魚湯 Sicilian Fish Soup


份量Serve:  6

1個 紅洋蔥 1 red onion
2條 芹菜 2 sticks celery
½小撮茴香 ½ small bulb fennel
2瓣大蒜 2 cloves garlic
1個紅色辣椒,去籽 1 red chilli, deseeded
2 湯匙橄欖油 2 tablespoons olive oil
1 杯白酒 1 glass dry white wine
800 克切碎番茄 800 g chopped plum tomatoes or passata
½ 南瓜,去皮和去籽 ½ butternut squash, peeled and grated
500 毫升有機魚湯 500 ml organic fish stock
200 克三文魚排、 剝皮 200 g salmon fillet, from sustainable sources, ask your fishmonger, skinned
300 克比目魚排,剝皮 300 g halibut fillet, from sustainable sources, ask your fishmonger, skinned
12 原隻蝦或海螯蝦,去殼 12 raw peeled prawns or langoustine tails, from sustainable sources, ask your fishmonger
½ 檸檬 ½ lemon
1 大把新鮮平葉歐芹,切碎 1 large handful fresh flat-leaf parsley, chopped

做法 Method
1. 將洋蔥、 芹菜、 茴香、 大蒜和辣椒切碎。把油倒在大鍋並燒熱,加入洋蔥、 芹菜、 茴香、 大蒜、 辣椒炒至軟身。加酒、 番茄、 南瓜和魚湯煮至沸騰。把蓋蓋上煮 30 分鐘。加入調味,稍為擠壓番茄。
Finely chop the onion, celery, fennel, garlic and chilli. Heat the oil in a large pan, add the onion, celery, fennel, garlic and chilli and sweat gently until soft. Add the wine, tomatoes or passata, squash and stock and bring to the boil. Cover and simmer gently for 30 minutes. Season and gently break up the tomatoes.

2. 將三文魚和比目魚稍為切細份並放到鍋裡。加入蝦,上蓋燜煮 10 分鐘或直到剛剛煮熟的狀態。
Roughly chop the salmon and halibut and add to the pan. Add the prawns or langoustine tails, cover and simmer for 10 minutes or until just cooked.

3. 試味,好需要可著量加鹽、胡椒和檸檬汁。
Taste the soup and season it again with salt and pepper and a squeeze of lemon juice, if necessary.

4. 食用前灑少許橄欖油和歐芹碎。
Serve drizzled with olive oil and sprinkled with the chopped parsley.

More about this recipe: http://www.jamieoliver.com/recipes/fish-recipes/sicilian-fish-soup

Special thanks on translation: Ms. Anita M Bailey

薯仔根芹菜松露湯 Potato Celeriac & Truffle Oil Soup


份量Serve:  6

1 隻洋蔥,去皮,切碎 1 white onion, peeled and roughly chopped
4 湯匙 初榨橄欖油 4 tablespoons extra virgin olive oil
1 束 新鮮百里香 1 bunch fresh thyme
500 克 根芹菜,去皮切粒 500 g celeriac, peeled and roughly diced
500 克 薯仔,去皮切粒 500 g floury potatoes, peeled and roughly diced
1.1 公升有機雞湯 1.1 litres organic chicken stock
100 毫升 奶油 100 ml single cream
海鹽 sea salt
新鮮黑胡椒粉 freshly ground black pepper
3-4 湯匙松露油 3-4 tablespoons truffle oil

做法 Method
1. 取出一個大小洽當的煮食鍋,用橄欖油把洋蔥略炒 5 分鐘至半透明和軟身。用繩將百里香綁起來,跟根芹菜、薯仔和雞湯加到鍋裡去。
In an appropriately sized pot, slowly fry the onion in the olive oil for about 5 minutes until translucent and soft but not coloured at all. Get your bunch of thyme, tie it up with a little string and add to the pot with the celeriac, potatoes and stock.

2. 煮至沸騰後再炆煮 40 分鐘,直到蔬菜變軟身。加入奶油煮至沸騰,然後取出百里香,其他的倒入食物處理器攪拌。
Bring to the boil and simmer for 40 minutes until the vegetables are tender. Add the cream, bring back to the boil, then remove the thyme and purée the mixture in a liquidizer or food processor.

3. 試味,要一匙接一匙的添加松露油 — 不同品牌的松露油味道不一。
Season carefully to taste, adding the truffle oil tablespoon by tablespoon – the oil can vary in strength depending on the brand.

4. 把打好的湯倒到碗裡去。隨意加入炸麵包粒(croûtons,一點奶油,甚至是黑或白松露。
Divide between your serving bowls. Feel free to improvise by adding croûtons, a little extra cream or, if you’re really lucky, some real black or white truffles shaved over the top.

5. 試試這個: 飲用前撒上一些切碎的香菜、芹菜葉、少許橄欖油和檸檬汁。
Try this: If you want to give an edge to this comforting soup, try dressing some chopped parsley and celery leaves with a little olive oil and lemon juice. Sprinkle over the soup at the last minute before serving.

More about this recipe: http://www.jamieoliver.com/recipes/vegetables-recipes/potato-celeriac-and-truffle-oil-soup

Special thanks on translation: Ms. Anita M Bailey