Contents. Try My Cooking 嘗嘗我的手藝. Let's exchange culinary ideas! 交流一下入廚心得吧! 頭盤 Appetizer. 主菜 Main Dish. Kitchen Utensil.

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2 Contents 目錄 Let's exchange culinary ideas! 交流一下入廚心得吧! 廚房的用具 8 Kitchen Utensil 廚房內的電器用具 12 Kitchen Appliances 廚房內的調味料 13 Seasoning in the Kitchen 鹹酸菜的處理方法 14 Treating Salty Pickled Mustard Greens 醃菜的處理方法 16 Treating Preserved Vegetables 魚的處理法 17 Preparing Dressed fish 蒸魚 18 Steaming Fish 煎魚 20 Frying fish 蝦仁的處理方法 22 Handling Shrimps 冬菇的處理方法 24 Handling Dried Shiitake Mushrooms 烚菜 26 Blanching Vegetables 炒菜 28 Stir Frying Vegetables 紅辣椒的處理法 29 Treating Red Chili 飛水 30 Blanching 瑤柱的處理法 31 Preparing Dried Scallops Try My Cooking 嘗嘗我的手藝 頭盤 Appetizer 秘製三文魚 36 Pickled Salmon 泰式燒牛肉沙律 40 Thai Roast Beef Salad 滷水拼盤 44 Assorted Spiced Meat 糖醋蘿蔔 49 Sweet and Sour Pickled Turnip 八寶醬 52 Shanghai-Style Spicy Meat Sauce 主菜 Main Dish 粟米炒松子 56 Stir Fried Sweet Corn and Pine Nuts 老少平安 58 Steamed Fish Patty with Beancurd 炒雲耳紅蘿蔔絲 60 Stir Fried Carrots with Cloud Ears 涼瓜冬菇鹹酸菜 63 Stir Fried Bitter Gourd with Mushrooms and Pickled Mustard Greens 蝦仁炒蛋 66 Stir Fried Shrimps with Eggs 冬菜金銀蒜蒸帶子 69 Steamed Scallops with Preserved Tianjian Cabbage 蒜茸牛油蝦 72 Garlic Butter Prawns 味醂銀鱈魚 76 Pan-Fried Cod with Mirin Sauce

3 潮式絲瓜烙 80 Loofah Pancake 茄汁蝦 82 Prawns in Ketchup 冬菇肉絲蒸桂花魚 85 Steamed Mandarin Fish with Mushroom and Shredded Pork 瑤柱釀節瓜 88 Stuffed Chinese Marrow with Whole Scallop 墨魚燜豬肉 92 Stewed Cuttlefish with Pork Belly 蓮藕冬菇燜五花腩 95 Braised pork belly with Lotus root and mushrooms 豉汁蒸排骨 98 Steamed Pork Ribs with Black Bean Sauce 梅子蒸豬頸肉 100 Steamed Pork Cheek with Preserved Plum 沙爹牛仔骨 102 Veal Ribs in Satay Sauce 鮮果燜牛腩 104 Beef Flank Stew with Fresh Fruit 芝芝排骨 106 Gigi Style Side Ribs 秘方焗一字排 110 Homestyle Grilled Side Ribs 冬菇榨菜蒸肉餅 112 Steamed Pork Patty with Mushrooms and Preserved Sichuan Vegetable 檸檬雞翼 115 Lemon Chicken Wings 五香鴨 118 Steamed Duck with Five Spice Powder 咖喱雞翼 122 Chicken Wings Curry 嫩滑水蛋 125 Steamed Egg Custard 湯 Soup 鮮奶椰子雞湯 128 Chicken Soup with Coconut and Milk 鯽魚南瓜湯 130 Crucian Carp and Pumpkin Soup 滋陰美顏湯 132 Conch Soup with Duck Gizzards and Pork 蛋花瑤柱粟米羮 135 Egg Drop Soup with Dried Scallops and Sweet Corn 牛尾羅宋湯 138 Ox Tail Borscht 西洋菜忌廉湯 142 Cream of Watercress Soup 忌廉蘑菇湯 144 Cream of Mushroom Soup 糕點 飯麵 Dessert Rice Noodle 焗焦糖蛋 148 Crème Caramel 蔗汁馬蹄糕 152 Water Chestnut Pudding with Sugar Cane Juice 牛油芝士蛋糕 156 Butter and Cream Cheese Cake 椰汁馬豆糕 159 Coconut Pudding with Split Peas 電飯煲糯米飯 162 Sticky Rice with Preserved Meat 臘味蘿蔔糕 166 Turnip Pudding with Preserved Meat 五香芋頭糕 170 Taro Pudding with Five-Spice Powder 麻醬涼拌麵 174 Cold Noodles with Sesame Sauce 一本無法送出的書 ~ ~ 給我的好友梁玳寧

4 Let's exchange culinary ideas! 交流一下入廚心得吧! 我愛入廚, 我享受入廚! 我更樂於與你分享入廚經驗! 從烹飪中獲得至愛親朋欣賞的喜悅, 與同道中人交換烹調心得, 一起研究食譜的樂趣, 都要親身經歷才領略得到, 希望你也能細味入廚樂 I love cooking and I enjoy every minute in the kitchen. I'd even enjoy it more if I get to share my culinary experience with you. The joy derived from the big smile on my friends' and family's faces as well as, the fun of exchanging ideas and tweaking recipes with my cohorts, are something that you have to experience first-hand to fully understand. I hope you'd savor the joy of cooking too. 6

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6 8 Kitchen Utensil 廚房的用具

7 雖說廚房的用具越多越好, 但其實用得着的 也常用的, 只有以下幾款 : 鑊一個, 配以一個不銹鋼鑊鏟及鑊蓋, 可作炒菜 煎魚及作蒸籠用 3 公升不黏底煲一個, 配以一個木或膠鏟, 可作燜餸 煮麵或滾湯用 1 公升不黏底煲一個, 可作烚蛋 煮即食麵 8 公升高身不銹鋼煲或電紫砂湯煲各一個, 可作煲老火湯 煲粥用 刀要兩把, 一把細薄型用以切肉, 一把大厚型用以剁肉 湯匙 罩籬 飯杓 刨 夾, 視乎需要而定 磨刀石 海棉 抹布 圍裙 量杯一個 量匙一套 Well, you might say it s best to have everything you can name in your kitchen true if you don t have a space problem. However, given that most of us have limited space, the kitchenware items that you ll normally need are: A wok with a stainless steel lid and spatula for stir-frying, panfrying and steaming A 3-litre non-stick soup pot with a wooden or plastic non-scratch spatula for noodles, small-portion stews and soups A 1-litre non-stick saucepan for hard boiled eggs and making instant noodles A 8-litre, tall, stainless steel soup pot or electrical ceramic soup pot for congee and slowly cooked soups 2 knives a thin-blade smaller one for cutting smaller pieces of meat, another big one with a thicker blade for chopping big chunks Tablespoons, strainers, rice spatula, shredder, tongs depending on your needs A grinding stone for knife sharpening Sponges Rags for wiping down Aprons 1 measuring cup 1 set of measuring spoons 9

8 10 至於砧板, 它是廚房的必需品 需要有兩塊砧板, 木砧板作剁切生肉之用, 膠砧板作切水果或熟食之用 ( 如做三文治 ) 近年市面出售的膠砧板, 雪白亮麗, 的確吸引, 也一改傳統木砧板的笨重 可惜, 膠砧板比木砧板硬, 刀口較易鈍, 而且用力在膠砧板上剁或砍, 容易留下刀痕, 反而更加難看 木砧板, 又以黑心木做的砧板最好 新砧板買回來後, 應該用洗米水浸洗兩三天後才用 木砧板在用過後, 只要在砧板表面用刀刮去污穢物即可 至於碗 碟 筷子, 則要視乎家中成員人數而定, 不能一概而論 其實, 除了中式筷子及匙羹, 也應具備一套西式刀 叉 湯匙及茶匙 為了節省空間, 也為了實用, 我建議最好買 Mug 來代替茶杯及玻璃杯 這種外國人用作飲咖啡的 Mug, 可作冷 熱飲料之用, 只要買些圖案漂亮 顏色配合得體的, 用作飲中國茶 飲汽水, 款客 自奉都絕不失禮 老實講廚房用具會越用越多, 有些是朋友送, 有些是不可抗拒的理由而添置, 總之間中要抽時間查看那些用具少用而又佔地方的, 就應轉送他人, 廚房內務求簡潔, 工作時就會得心應手! 廚房用品不必趕潮流, 只需考慮是否適用, 買質量較好的比較實惠

9 The chopping board is an indispensable kitchen item. 2 chopping boards are needed-a wooden one for chopping raw meat, a plastic one for fruit and cooked food (like sandwiches). Sleek glaring white plastic chopping boards are tempting. They weigh less than their wooden counterparts, too. But plastic boards are harder on the blade and make your knives blunt much more quickly. The knife-marks on plastic boards are a lot more obvious and unsightly than those on wooden ones. The old-time dark core wooden boards are the best. Soak your brand new wooden board in water for 2 to 3 days before using it. Clean it by scraping off the food on the surface with a knife. Of course, you ll need enough bowls, plates, spoons and chopsticks for your family and your guests. You may want to think about getting some knives, forks and spoons in case you want to serve western food too. To save on space and for convenience, try using mugs instead of cups and saucers or glasses (unless you re a total purist). Delicately decorated mugs can be very impressive for guests and can be used for all kinds of drinks (from Chinese tea to soda or coffee). Your kitchenware grows naturally whether you receive it as gifts or you find yourself buying more things. Make sure you do a stock take of your kitchenware regularly, getting rid of unused items (giving them away sounds great). You usually get better value for money if you re not totally focused on appearance. 11

10 Kitchen Appliances 廚房內的電器用具 目前幾乎每個中國人家庭, 都必然有一個電飯煲 此外, 廚房的電器, 也會數上雪櫃 微波爐 多士爐 電水壺, 其次的才會有焗爐 果汁機 攪拌機 電子瓦罉 洗碗機 雖說微波爐對上班一族來說會比較實用和方便, 但焗爐卻更能發揮烹飪的功能, 與其只用微波爐來解凍或加熱食物, 倒不如選用更具實用價值的焗爐 It s almost obligatory for every Chinese family to have a rice cooker. Besides that, a fridge, a microwave, a toaster oven and an electric kettle are probably on your must-have list. You might even think about a full size oven, a juicer, a blender, an electric slow cooker, a dishwasher Compared with microwave oven, the conventional oven is great for cooking. Think about its various cooking functions when buying an oven. 12

11 Seasoning in the Kitchen 廚房內的調味料 油是不可缺少的, 想吃得健康, 請用菜油 橄欖油 ; 要香一點, 用花生油也無妨 生抽 老抽 粟粉 胡椒粉 紹酒 麻油 鹽 糖都是常用的調味料, 當然還得準備一些容易開的闊口瓶, 將鹽 糖 粟粉分別盛起 想廚房整潔美觀, 不妨用一些小巧 漂亮的玻璃瓶, 將生抽 老抽及紹酒分門別類的裝好 油瓶最好預備兩個, 一個裝新油, 瓶口較細 ; 一個裝舊油, 瓶口要闊, 容易倒入使用過的炸油, 要取用也方便, 但一定要耐熱, 不易變形 除了以上的基本調味料, 我們也隨時會添一些新的調味料如沙茶醬 磨豉醬或咖喱粉等等 但無論如何, 要注意較少用的調味料何時過期, 就食得安心了! Oil is essential to cooking, Try canola oil or olive oil for health reason. Or use peanut oil for a more savory taste. Light soy sauce, dark soy sauce, cornflour, pepper, Shaoxing wine, sesame oil, salt and sugar are used pretty often. Use a container with a wide opening. Of course you can find more sophisticated bottles to suit your taste. It d be better to have 2 containers for oil: one for fresh oil and one for used. The one for fresh can be a narrow mouth bottle, but the one for used oil should be heat resistant and have a wide opening for easy pouring. Besides the basic stuff, we also need some new seasonings from time to time like curry powder, ground salted soybean paste and satay sauce etc. No matter what you use, make sure it is fresh and not past its sell-by date (especially for rarely used items). 13

12 Treating Salty Pickled Mustard Greens 鹹酸菜的處理方法 先摘小塊鹹酸菜試味, 若太鹹, 應先用鹽水浸半小時, 可把鹹味溢出 鹹酸菜在切片或切絲後, 放入白鑊內烘乾, 烘乾後改用細火, 然後加 1 湯匙糖及 1 茶匙生油煨一煨, 便可以取之炒牛肉或涼瓜冬菇鹹酸菜 ( 見 P.63) 改用細火後才可加糖, 因為糖容易 搶火, 令鹹酸菜焦燶, 前功盡廢! 加油的作用是讓鹹酸菜有油的滋潤 經過處理後的鹹酸菜, 味道會更濃 14

13 Take a small piece of leaf and taste it. If it s too salty, soak the mustard greens in water for 30 minutes to remove the salty taste. Cut the mustard greens into strips or slices. Put them into a hot wok without oil. Switch to low heat when the liquid has almost all evaporated. Add 1 tbsp of sugar and 1 tsp of cooking oil. Stir fry for a while and it s ready to be used in Beef Stir Fry or in Stir Fried Bitter Gourd with Mushrooms and Pickled Mustard Greens. (P.63) Remember to turn to low heat before adding sugar because sugar burns easily. Adding oil enhances the taste and the look. After such steps, the salted mustard greens will taste more flavorful. 15

14 Treating Preserved Vegetables 醃菜的處理方法 梅菜 冬菜通常都藏有小砂, 所以一定要特別小心洗淨, 否則會破壞餸菜的美味及口感 梅菜 冬菜和榨菜徹底洗淨後, 擠乾水分, 切碎, 加 1 茶匙砂糖及 1 茶匙油撈勻, 讓梅菜 冬菜和榨菜都有油潤的感覺, 可以用它們蒸肉餅 蒸魚, 甚至蒸帶子 Salted cabbage and preserved Tianjian white cabbage usually have sand in them. You have to wash them carefully and water squeeze out before cooking. Chop the vegetables finely and add 1 tsp of sugar and 1 tsp of oil. The flavor is enhanced with oil. You can use them to steam with meat patty, fish or scallops. 16

15 Preparing Dressed Fish 魚的處理法 首先要用刀刮去魚販尚未清理乾淨的魚鱗, 跟着要剪去魚鰓和刮去魚肚內的黑膜, 否則魚會腥, 再洗乾淨即可 First off, scrape off the remaining scales on the fish. Though you had it scaled by the fishmongers, they never did it seriously enough. Then cut off the gills with scissors and scrape off the black membrane on the inside of the abdomen. Otherwise, the fish will taste fishy after cooked. Finally, rinse well and it is ready to cook. 17

16 Steaming Fish 蒸魚 一般蒸魚要徹底洗乾淨魚肚, 尤其是肚內的黑膜一定要除去, 否則魚會腥 蒸魚用的薑 葱不可少 薑片放入魚肚及魚身上 ; 葱則墊放魚底, 讓魚腥水被葱吸走 魚蒸熟後, 棄掉薑葱, 另再準備一些薑絲 葱絲 紅椒絲, 待魚蒸熟後灑上魚面, 灒熟油, 再澆蒸魚豉油 蒸魚前, 蒸魚碟要先加熱, 蒸魚時間要視乎魚身厚薄 大小, 約 600 克重的魚, 在水滾後放入約蒸 8 分鐘 如用微波爐, 則只需 4 分鐘 可用牙籤刺入魚背 ( 最厚肉處 ), 如能穿過, 即表示已熟, 或如魚眼突出, 亦表示魚已熟透 水滾後蒸魚, 魚身因突然遇高溫, 魚肉立即收縮, 鮮魚汁不致外流, 可保魚味更鮮美 18

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