煮粥秘笈六招
（一）浸泡：
煮粥前先將米用冷水浸泡半小時，讓米吸飽水並粒膨脹開。這樣做的好處有:
1?熬起粥來節省時間；
2?攪動時會順著一個方向轉；
3?熬出的粥酥，口感好。
（二）滾水下鍋：
大家的普遍共識都是冷水煮粥，而真正的行家卻是用開水煮粥，為什麼？
你有沒有冷水煮粥時糊底的經驗？滾水下鍋就不會有此現象，而且它比冷水熬粥更省時間。
（三）火候：
先用大火煮開，再轉文火(即小火)熬煮約30分鐘。別小看火的大小轉換，粥的香味由此而出！
（四）攪拌：
原本煮粥之所以攪拌，是怕粥糊底，現在用了滾水煮粥不必擔心糊底，為什麼還要攪呢？
為了「出稠」，也就是讓米粒顆顆飽滿、粒粒酥稠。
攪拌的技巧是：滾水下鍋時攪幾下，蓋上鍋蓋至文火熬20分鐘時
開始不停地攪動，一直持續約10分鐘，直到呈酥稠狀出鍋為止。
（五）放點油：
煮粥還要放油？是的，粥改文火煮後約10分鐘時，加入少許食油，
你會發現不只品粥色澤鮮亮，而且入口別樣鮮美。
（六）底、料分煮：
大多數人煮粥時習慣將所有的東西一起倒進鍋裡，但百年老粥店可不這樣做。
粥底是粥底，料是料，分頭煮的煮、焯的焯，最後再放在一起熬煮片刻，且絕不超過10分鐘。
這樣熬出的粥品清爽不渾濁，每樣東西的味道都熬出來了又不串味。
特別是輔料為肉類及海鮮時，更應粥底和輔料分開
爆汁叉燒王 (Char Siu - Barbecue pork )
爆汁叉燒王 (Char Siu - Barbecue pork )
http://tonykarenkitchen.com/
.: 材料 Ingredients :.
1- 豬前脾肉(或枚頭豬柳) 800克左右 (Tenderloin pork (Picnic cut preferred), around 800g)
http://tonykarenkitchen.com/
.: 醃料 Seasoning :.
Group A
1- 生抽1茶匙 (Light Soy sauce, 1 tsp)
2- 柱侯醬1/2湯匙 (Chu Hou sauce, 1/2 tbsp)
3- 糖1茶匙(Sugar, 1 tsp)
4- 熱水100毫升 (Hot water, 100 ml)
5- 叉燒醬1湯匙 (Char Siu sauce, 1 tbsp)
6- 鹽1茶匙(Salt, 1 tsp)
7- 玫瑰露酒2湯匙, 非必要 (Rose essence wine, optional, 2 tbsp)
8- 五香粉1茶匙 (Five Spices powder, 1 tsp)
9- 凍水500毫升 (Cold water, 500 ml)
Group B
1- 柱侯醬1/2湯匙 (Chu Hou sauce, 1/2 tbsp)
2- 紅椒粉1茶匙, 非必要(paprika, optional 1 tsp)
3- 熱水1湯匙 (Hot water, t tbsp)
4- 叉燒醬1.5湯匙 (Char Siu sauce, 1.5 tbsp)
5- 玫瑰露酒1湯匙, 非必要 (Rose essence wine, optional, 1 tbsp)
6- 粟粉1湯匙 (Corn starch, 1 tbsp)
Group C
1- 生抽1茶匙 (Light Soy sauce, 1 tsp)
2- 柱侯醬1/2湯匙 (Chu Hou sauce, 1/2 tbsp)
3- 糖1茶匙(Sugar, 1 tsp)
4- 熱水100毫升 (Hot water, 100 ml)
5- 叉燒醬1湯匙 (Char Siu sauce, 1 tbsp)
6- 鹽1茶匙(Salt, 1 tsp)
7- 玫瑰露酒2湯匙, 非必要 (Rose essence wine, optional, 2 tbsp)
8- 五香粉1茶匙 (Five Spices powder, 1 tsp)
9- 凍水500毫升 (Cold water, 500 ml)
Group B
1- 柱侯醬1/2湯匙 (Chu Hou sauce, 1/2 tbsp)
2- 紅椒粉1茶匙, 非必要(paprika, optional 1 tsp)
3- 熱水1湯匙 (Hot water, t tbsp)
4- 叉燒醬1.5湯匙 (Char Siu sauce, 1.5 tbsp)
5- 玫瑰露酒1湯匙, 非必要 (Rose essence wine, optional, 1 tbsp)
6- 粟粉1湯匙 (Corn starch, 1 tbsp)
Group C
1- 蜜糖1茶匙 (Honey, 1 tsp)
2- 叉燒醬2湯匙 (Char Siu sauce, 2 tbsp)
2- 叉燒醬2湯匙 (Char Siu sauce, 2 tbsp)
http://tonykarenkitchen.com/
.: 做法 Instructions :.
 Step 1: Group A 醃料攪勻(五香粉,鹽和糖先加入熱水溶掉才加其他調味料), 將攪勻的醃料倒入保鮮袋, 加入豬柳醃4小時以上 Mix all the Group A Seasoning together (mix the five spices powder, salt, sugar with the hot water until dissolved before adding other seasoning). Pour the seasoning mixture in a plastic bag with the pork fillet. Brine it for at least 4 hours. Step 2: 取出豬柳倒去醃料, 再用Group B 醃料搽勻, 將豬柳放上已包好錫紙的焗盤上 - 焗爐做法: 用攝氏220度預熱焗爐,豬柳上蓋一張錫紙(不需包實), 先焗20分鐘, 反去另一面再焗15分鐘 - 光波爐做法: 焗盤連豬柳用下架放入光波爐, 用攝氏200度先焗15分鐘, 反去另一面再焗10分鐘 Remove the pork from the seasoning. Coat it with the Group B seasoning mixture. Place the pork on a baking pan covered with aluminium foil - Oven instruction: Preheat the oven with 220 Celsius. Cover the pork with an aluminium paper. Roast it for 20 minutes. Flip the pork to another side. Roast it for another 15 minutes. - Halogen Oven instruction: Put the pork with the baking pan in the low rack. Roast it for 15 minutes with 200 Celsius. Flip the pork to another side. Roast it for another 10 minutes  Step 3: 將豬柳取出, 醃料C 攪勻分成2份 - 焗爐做法: 第一份醃料C 塗上豬柳一面, 焗盤倒走所有汁液, 豬柳放回焗盤上, 放入焗爐, 打開爐門, 用攝氏220度, 燒至一面微焦, 取出, 反去另一面, 塗上第二份醃料C 再至微焦 (每面需要約5-10分鐘時間), 取出待10分鐘, 切件上碟即可 - 光波爐做法: 第一份醃料C 塗上豬柳一面, 直接放在上架用攝氏220度, 燒至一面微焦(不需要焗盤), 取出, 反去另一面, 塗上第二份醃料C 再焗至微焦 (每面需要約5分鐘時間), 取出待10分鐘, 切件上碟即可 Remove the pork from the oven. Mix the Group C seasoning and divide it into 2 portions. - Oven Instruction: Brush the first portion of seasoning C on one side of the pork. Drain all the sauce from the baking pan. Put the pork back on the baking pan. Bake it in the oven in 220 Celsius with the oven door opened until it is lightly burned. Take it out and flip it to other side. Brush the rest of the seasoning C. Bake it again until the other side is also lightly burned. (Both sides may need about 5-10 minutes). Take it out and let it rest for 10 minutes. Slices it and serve it in hot - Halogen Oven Instruction: Same as oven instruction except Baking pan is not needed. Put the pork on the high rack and follow the instruction from the oven section. |
http://tonykarenkitchen.com/
.: 小貼士 Tips :.1- 豬柳不要太厚, 最好有約5cm左右厚, 如果過厚的話就請自行切開, 否則很難熟透的, 味道也不會太好
2- 豬柳經過鹽泡才會多汁軟滑, 點擊這裡看有關資訊
3- 豬柳要爆汁一定要用溫度計, 如果肉中心溫度達攝氏68度, 就要立即進步步驟3, 否則就會過熟, 不會有爆汁效果
4- 步驟3需要好好看著, 按自己的口味控制微焦的程度而焗之改變時間
5- 步驟2用光波爐者, 如怕它燶的話, 也可以將焗爐做法蓋上錫紙
http://tonykarenkitchen.com/
1- It recommended getting the pork with about 5 cm thickness. If not, then please slice the pork yourself. Otherwise, it will be hard to cook through.
2- To make the pork juicy, Brine is required. Click here for more detail.
3- To make the pork juicy, meat thermometer is also required. Once the internal temperature of the meat reaches 68 Celsius, you have to start the Step 3 right the way. Over cooking the pork won't make it juicy.
4- Step 3 requires a close monitoring. Adjust the baking time according to your preference
5- In step 2, for halogen oven user, you can cover the pork with aluminum paper to avoid over burning the pork.
.: 小貼士 Tips :.1- 豬柳不要太厚, 最好有約5cm左右厚, 如果過厚的話就請自行切開, 否則很難熟透的, 味道也不會太好
2- 豬柳經過鹽泡才會多汁軟滑, 點擊這裡看有關資訊
3- 豬柳要爆汁一定要用溫度計, 如果肉中心溫度達攝氏68度, 就要立即進步步驟3, 否則就會過熟, 不會有爆汁效果
4- 步驟3需要好好看著, 按自己的口味控制微焦的程度而焗之改變時間
5- 步驟2用光波爐者, 如怕它燶的話, 也可以將焗爐做法蓋上錫紙
http://tonykarenkitchen.com/
1- It recommended getting the pork with about 5 cm thickness. If not, then please slice the pork yourself. Otherwise, it will be hard to cook through.
2- To make the pork juicy, Brine is required. Click here for more detail.
3- To make the pork juicy, meat thermometer is also required. Once the internal temperature of the meat reaches 68 Celsius, you have to start the Step 3 right the way. Over cooking the pork won't make it juicy.
4- Step 3 requires a close monitoring. Adjust the baking time according to your preference
5- In step 2, for halogen oven user, you can cover the pork with aluminum paper to avoid over burning the pork.
脆皮燒腩仔 (Roasted pork belly in Chinese style)
脆皮燒腩仔 (Roasted pork belly in Chinese style)
.: 材料 Ingredients :. http://tonykarenkitchen.com/
1- 無骨五花腩650克 (Pork belly, 650g)
2- 沙薑粉2湯匙 (Sand ginger powder, 2 tbsp)
3- 白醋3湯匙 (White Vinegar, 3 tbsp)
2- 沙薑粉2湯匙 (Sand ginger powder, 2 tbsp)
3- 白醋3湯匙 (White Vinegar, 3 tbsp)
.: 醃料 Seasoning :. http://tonykarenkitchen.com/
1- 紹興酒2茶匙, 非必要 (Chinese cooking wine, 2 tsp, optional)2- 糖1茶匙 (Sugar, 1 tsp)
3- 凍水1公升 (Cold water, 1 liter)
4- 鹽2湯匙 (Salt, 2 tbsp)
5- 生抽1/2茶匙 (Light soy sauce, 1/2 tsp)
6- 五香粉1湯匙 (Five spices powder, 1 tbsp)
7- 雞粉1/2茶匙, 非必要 (Chicken powder, 1/2 tsp, optional)
.: 做法 Steps :. http://tonykarenkitchen.com/
 1- 易潔鑊用大火落3湯匙水煲滾, 將豬肉(皮向鑊面)放入, 將豬皮煮30秒, 盛起抹乾, 再用豬插類工具, 於豬皮上不斷插, 直至皮上滿布密密麻麻的小孔, 然後再將白醋平均塗在豬皮上 Heat the pan with 3 tbsp of water over high heat. Put the pork into the pan (skin face to the pan) and blanch the skin for 30 seconds. Dry the pork well. Use a meat tenderizer type of tool. Poke the pig skin until it is full of small holes. Coat the pig skin with a thin layer of vinegar. |  2- 將醃料攪勻備用, 豬肉先放入器皿內, 慢慢注入醃料至蓋過豬肉及皮下2-3cm左右位置(切勿接觸都皮附近), 放入雪櫃雪4小時或過夜, 焗前出抹乾, 再於肉部份平均塗上沙薑粉
Mix all the seasoning together. Arrange the pork in a container. Add in the seasoning slowly until it covers the meat and reach about 2-3 cm below the pig skin (don't let the seasoning reach the skin area). Keep it in the fridge for 4 hours or overnight. Remove the pig from the seasoning and dry it out. Coat it with the sand ginger powder
| |
光波爐做法 - 豬肉放入光波爐 (皮向上), 用攝氏200度, 焗35分鐘(如果肉厚, 就要焗40-45分鐘不等), 取出待10分鐘, 切件即成
Using Halogen Oven:
Put the pork in the oven (skin face up). Bake it with 200 Celsius for 35 minutes (if the pork is thick, bake it for 40-45 minutes). Take it out from the oven and let it rest for 10 minutes. Dice it and serve it in hot. |
焗爐做法- 用攝氏200到預熱, 將豬肉放入焗爐(皮向上)開上火, 先焗30分鐘, 轉下火(或皮上蓋上錫箔紙), 再焗多15分鐘 (如果厚的話, 就焗多20分鐘), 取出待10分鐘, 切件即成
Using regular oven:
Preheat the oven with 200 Celsius. Put the pork in the oven (skin face up). Bake it for 30 minutes with the top heating element. Then bake it for another 15 minutes with bottom heat element (if not selectable, cover the pork with an aluminium paper). Take it out from the oven and let it rest for 10 minutes. Dice it and serve it in hot. |
1- 豬皮略略灼過會皮收緊, 令皮容易插入
2- 沒有豬插的話, 可以用叉或其他類似的工具, 但比較難做, 豬皮的小孔要多而密, 但不需要插得太深 3- 豬皮必須於雪櫃中風乾焗時才會香脆, 用醋也是這個原因
4- 豬肉浸過, 會令肉汁更多, 肉會更軟滑
http://tonykarenkitchen.com/
1- Pig skin will be firm after blanched for 30 seconds. It will easier to poke the pig skin.
2- It is prefer to use the meat tenderizer to poke the pig skin. The holes on the pig skin must be dense.
3- Let the pig skin to dry so that it will be crispy after cooked. Using vinegar is serving the same purpose.
4- Brine the meat so that it will be juicy and tender
鹽水醃肉法 (Brine)
鹽水醃肉法 (Brine)
資料來自 (From): http://www.wisegeek.com/what-is-brine.htm
鹽水醃肉法有好多好處。首先是它會令肉質鬆化，因為鹽水會打破肉類的細胞組織, 而因水中的鹽份高, 迫使肉的細胞額外吸收水份。當鹽水滲入肉中時，它更會把我們放入水中的香料的味道同時帶到入肉內。被鹽水醃過的肉煮熟時，它能保持濕潤，肉汁會更多，同時也會有更多層次的味道。鹽水醃肉法每一斤肉（半公斤）需要兩個小時浸泡。您需要將肉完全淹沒在鹽水中，浸泡過程中需要保持低溫(不要加熱)。製作鹽水公式是: 每加侖（3.8公升）的水就要一量杯的鹽。
有些廚師喜歡將鹽或其他水溶性的香料, 先用熱水整溶，這是可以的, 但要確保在放入肉去浸泡前, 保鹽水已回復低溫(暖也不能, 因為會生菌)。如果要醃過夜也是可以的, 最安全的做法是將肉浸泡後就放入雪櫃雪藏, 這樣做會比較安全衛生,
如果想製成品的皮香脆(例如燒雞)，在烹煮前幾個小時, 將肉從鹽水取出抹乾, 再讓它風乾, 那煮好後, 皮就能自然香脆。
Brine serves several functions. The first is as a tenderizer, because the brinebegins to break down the cellular structure of meats. It also infuses the meat with water, since the high salinity forces the brine into the cells of the meat. When the brine pushes into the meat, it also brings the spices in the mixture along with it, concentrating the marinade inside the meat. As the brined meat cooks, it stays moist and tender, and develops more flavor.
To use brine as a marinade, plan on two hours of marination for every pound (half kilogram) of meat. You will need to completely submerge the meat in thebrine, and it should also be kept cool through the marination process.
The brine mixture will require one cup of salt for every gallon (3.8 liters) of water or fluid.
Most cooks prefer to dissolve the salt in boiling water before adding it to the liquid, making sure that the liquid is cooled before it is poured over the meat. To be safe, it is recommend to keep the meat in the brine in the fridge.
If you want a crispy skin after cooking, as is often the case with poultry, pull the meat out of the brine several hours before you plan to cook it, so that the flesh can absorb the moisture from the skin, leaving it dry so that it will crisp well during cooking.
曼煎糕 Apam Balik
♥
材料：(皮)
面粉 all purpose flour - 160g
酵母 yeast - 3/4小匙
苏打粉 baking soda - 半小匙
糖 sugar - 3汤匙
鸡蛋 egg - 1个
椰浆 santan - 75g
牛奶 milk - 75g
香草精 vanilla - 半小匙
碱水 - 1小匙
(馅料)
花生碎 烤熟
杏仁碎 烤熟
糖
罐头玉米酱
牛油
做法：
1. 把所有材皮的材料混合搅拌均匀，待放大约45分钟
2. 把烤熟的花生碎和杏仁碎和糖搅拌在一起
3. 用平底锅，小火，倒入1杯糊，慢慢散开糊，让锅的边缘也沾上少许糊，关盖，煮至面糊出现很多的小洞洞
4. 涂刷上少许牛油，撒上花生糖，加入玉米酱，关盖，再煮一煮
5. 用抹到在锅的边缘刮一刮，将面饼刮起折对半，看见面饼褐黄色的，就可以了
可爱PANCAKE~
可爱PANCAKE~
材料：
MFM自发面粉=200g
鸡蛋=2粒
鲜奶=220ml
材料：
MFM自发面粉=200g
鸡蛋=2粒
鲜奶=220ml
幼糖=50g
油=1又1/2 小汤匙
馅料=红豆沙，花生酱，巧克力酱，蜜糖 都可以。。
做法；
1.将全部材料混合搅匀。
2.休面糊约20~30分钟。
*如果要做造型，将一部分的面糊加入少许的巧克力酱，拌均匀。*
*先挤入巧克力面糊做表情*
3.用不粘锅，以小火。。倒入一汤匙的面糊。
4.煎至表面起泡泡（如图），翻面，再将底部煎熟即可。
油=1又1/2 小汤匙
馅料=红豆沙，花生酱，巧克力酱，蜜糖 都可以。。
做法；
1.将全部材料混合搅匀。
2.休面糊约20~30分钟。
*如果要做造型，将一部分的面糊加入少许的巧克力酱，拌
*先挤入巧克力面糊做表情*
3.用不粘锅，以小火。。倒入一汤匙的面糊。
4.煎至表面起泡泡（如图），翻面，再将底部煎熟即可。
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