tag:blogger.com,1999:blog-18370041335614557972024-03-16T09:09:23.411+08:00Alvin's Penthouse KitchenA journal of discoveries, adventures, experimental triumphs, and creations from my sky-high kitchen where the sky's literally the limit.
A culinary repertory for tasty ideas and easy, budget-friendly home-cooked meals - for ordinary homecooks just like you and me!ck. Alvinhttp://www.blogger.com/profile/18114945645856618376noreply@blogger.comBlogger111125tag:blogger.com,1999:blog-1837004133561455797.post-83386852111648738432020-07-22T21:00:00.000+08:002020-07-22T21:00:06.512+08:00Banana Bread French Toast, Candied Walnuts and Banana Brûlée | 法式香蕉蛋糕西多士 <div dir="ltr" style="text-align: left;" trbidi="on">
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<tr align="left"><td class="tr-caption">附中文食譜</td></tr>
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Overripe bananas? Make banana bread. Bored of plain banana bread? Make <b>banana bread French toast</b>!
For the longest time, banana bread is the obvious solution to an
over-abundance of bananas that may have past their retail prime, but
now, there is a very real reason to make a loaf with all intents and
purposes.<br />
<br />
The first time I've had banana bread French toast was at a little cafe
in the suburbs of Brisbane, Australia. The thick, golden, battered slice
came topped with a generous scoop of house-made ice-cream and a crunchy
nut streusel then drizzled with local honey. One bite and the rest was
history. I swore this would go on the menu were I to open up a cafe one
day. Even if that does not happen eventually, the fantasy lives on.<br />
<br />
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<tr align="center"><td class="tr-caption"><i>As banana bread is already naturally sweet, no additional sugar is necessary in the milk and egg batter</i></td></tr>
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<tr align="center"><td class="tr-caption"><i>Brunch just got sexier: treat yourself to a heavenly brunch with this French toast with a scrumptious twist!</i></td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><i>S</i></span></span>witching up regular toast with banana bread adds a scrumptious twist to this weekend brunch classic. The tender, moist cake makes a wonderful canvas that soaks up the <b>milk and egg batter</b>, seamlessly marrying the aroma of <b>sweet banana </b>with the warmth of <b>cinnamon</b> and <b>vanilla</b>. It is simply heavenly pan-fried in a generous dose of <b>butter</b>. Now, one could opt to stop right there with just French toast with perhaps a drizzle of maple syrup, a light dusting of confectioners sugar, or a side of fresh berries. But as they say, go big or go home - why not take this up another notch?<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMlYMBF2MFfrKudIfQgtH8iu6w3saE_ifVyOnZgmTpKpFW6mJFW1h_gQ_hHH_IJIENbw3EQdep-ws64NuAUYu5XO2SyExUo9iQKMJkaeg_-EUvFenefyP2Cg8h3UFnbh3GMBa2hrYfdFDq/s1600/COVER+2.1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1153" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMlYMBF2MFfrKudIfQgtH8iu6w3saE_ifVyOnZgmTpKpFW6mJFW1h_gQ_hHH_IJIENbw3EQdep-ws64NuAUYu5XO2SyExUo9iQKMJkaeg_-EUvFenefyP2Cg8h3UFnbh3GMBa2hrYfdFDq/s1600/COVER+2.1.jpg" width="460" /></a>As banana bread has a relative high moisture content, you may find that it never quite crisps up as much as stale bread when making French toast. It gives us all the more reason to pair banana bread French toast with additional toppings that bestows just that extra va-va-voom it needs.<br />
<br />
Think <b>sticky candied walnuts</b> that adds an irresistible crunch and toasty flavor; and <b>torched banana</b> that brings a delicate smokiness to the palate.<br />
<br />
Banana bread French toast just went from sexy to <i>sensational</i>. And if that still doesn't suffice? Make it a-la-mode: top it all with a generous scoop of <b>vanilla ice-cream</b>. And if that still doesn't do the trick? Give it a drizzle of <b>dark rum</b>. That, I believe, should hit it out the ball park.<br />
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<tr align="left"><td class="tr-caption"><i>Torching not only takes away the raw edge in the banana, but also adds a tantalizing smokiness to the ensemble</i></td></tr>
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Now, this may not be your typical low-calorie brunch. But let's face it - no one's exactly thinking of going on a diet when making French toast. Rather, I say, why not make each French toast count?<br />
<br />
To make this banana bread French toast, you will need to first make banana bread. Get the recipe here (day-old banana bread is even better!):<br />
<a href="https://penthousekitchen.blogspot.com/2020/05/classic-banana-bread.html" target="_blank">Classic Banana Bread</a><br />
<br />
<span style="font-size: x-large;"><i><span style="font-family: "georgia" , "times new roman" , serif;">I</span></i></span><b><i><span style="font-family: "georgia" , "times new roman" , serif;">ngredients</span></i></b>: Servings for 2<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span><b>
Banana Bread French Toast</b><br />
4 slices <span style="color: #45818e;">banana bread</span>, sliced 1-inch thick<br />
1 <span style="color: #45818e;">egg</span><br />
1/4 cup whole <span style="color: #45818e;">milk</span><br />
Drizzle of <span style="color: #45818e;">vanilla extract</span><br />
1/4 teaspoon <span style="color: #45818e;">ground cinnamon</span><br />
1 tablespoon <span style="color: #45818e;">butter</span><br />
<br />
<b>Quick Candied Walnuts</b><br />
A palmful of <span style="color: #45818e;">walnuts</span> (approx. 25g)<br />
Drizzle of <span style="color: #45818e;">vegetable oil</span><br />
1 teaspoon <span style="color: #45818e;">brown sugar</span><br />
1 teaspoon <span style="color: #45818e;">honey</span><br />
<br />
<b>Banana Brûlée</b><br />
1 ripe but firm <span style="color: #45818e;">banana</span><br />
<span style="color: #45818e;">Brown sugar</span><br />
<br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><i>D</i></span><b><i>irections</i></b></span><br />
<div style="text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;"><b><i>Banana Bread French Toast</i></b></span></div>
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Whisk the egg, milk, cinnamon and vanilla extract in a shallow dish. Dip the banana bread slices into the egg mixture, coating both sides and let soak for 1 minute on each side. Heat butter in a large skillet over medium heat. Add the banana bread slices to the skillet and cook until golden, about 2 to 3 minutes per side. Repeat with remaining slices.<br />
<br />
<br />
<div style="text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;"><b><i>Quick Candied Walnuts</i></b></span></div>
<div style="text-align: center;">
<span style="font-family: "georgia" , "times new roman" , serif;"><b><i></i></b></span></div>
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Preheat oven to 220<span class="st">°</span>C/425<span class="st">°</span>F. Coat walnuts with oil, brown sugar, and honey. Transfer nuts to a parchment-lined baking sheet and roast for 7-8 minutes until golden and bubbling. Keep an eye on them once you smell the fragrance of roasted nuts as they burn quickly. Remove from oven and let cool to form the crunchy glaze.<br />
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<br />
<br />
<div style="text-align: left;">
<b><span style="font-family: "georgia" , "times new roman" , serif;"><i>Banana Brûlée</i></span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGGJoIZQfUISmZH8jbpwJXHc9Y8X4jPY6ibqPsCj3YUtdkiFNLCCsGLtYisSe-T5HfL0Pvdftj92IUXHvuGa-1t-TTjIWiVw9B5IAQQLlAdvxH2Ak7CymfC4P5wy3hje5ivKvoq4Z2KeuN/s1600/Torching+Bananas.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1260" data-original-width="1600" height="156" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGGJoIZQfUISmZH8jbpwJXHc9Y8X4jPY6ibqPsCj3YUtdkiFNLCCsGLtYisSe-T5HfL0Pvdftj92IUXHvuGa-1t-TTjIWiVw9B5IAQQLlAdvxH2Ak7CymfC4P5wy3hje5ivKvoq4Z2KeuN/s1000/Torching+Bananas.jpg" width="200" /></a></div>
Choose firm, just-ripe
bananas so they don't fall apart. Slice bananas into half-inch coins. Arrange on a
heat-proof dish and sprinkle brown sugar liberally over the surfaces.
Use butane torch to brûlée, moving the flame evenly back and forth over
the sugar coating until caramelized.<br />
<br />
<br />
Stack banana bread French toast and scatter candied nuts and torched banana over the top. Finish with a drizzle of honey or maple syrup and some fresh berries on the side. For an extra decadent treat, add a generous scoop of vanilla ice-cream. Bon app<span class="st">é</span>tit!<br />
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<span style="color: #444444; font-family: inherit;"><span style="background-color: white; font-size: 17px;"><span style="color: #666666; font-family: "georgia" , "times new roman" , serif; font-size: 17.6px;"><b><i>What's your favorite topping on a French toast?</i></b></span><br style="color: #666666; font-family: "PT Sans"; font-size: 17.6px;" /><i style="color: #666666; font-family: "pt sans"; font-size: 17.6px;">Share with me or leave a comment below! Tag #alvinspenthousekitchen.</i><br style="color: #666666; font-family: "PT Sans"; font-size: 17.6px;" /><i style="color: #666666; font-family: "pt sans"; font-size: 17.6px;">Find me on Instagram <a href="https://instagram.com/alvinckl/" style="color: #cc0000; text-decoration-line: none;" target="_blank">@alvinckl</a> and @alvin.penthousekitchen and follow my <a href="https://www.facebook.com/alvinspenthousekitchen" style="color: #cc0000; text-decoration-line: none;" target="_blank">Facebook Fan Page</a>!</i></span></span><br />
<h3 style="text-align: center;">
<b>【 法式香蕉蛋糕西多士 】</b></h3>
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<br />
<b>材料:</b><br />
<b>香蕉蛋糕西多士 </b><br />
<span style="color: #45818e;">香蕉蛋糕 </span> 4 件,各 1 寸厚(<a href="https://penthousekitchen.blogspot.com/2020/05/classic-banana-bread.html" target="_blank">食譜按此</a>)<br />
<span style="color: #45818e;">雞蛋</span> 1 隻<br />
<span style="color: #45818e;">鮮奶</span> 60 毫升<br />
<span style="color: #45818e;">雲尼拿香油</span> 少量<br />
<span style="color: #45818e;">肉桂粉</span> 1/4 茶匙<br />
<span style="color: #45818e;">牛油</span> 15 克<br />
<br />
<b>糖衣烤核桃</b><br />
<span style="color: #45818e;">核桃</span> 25 克<br />
<span style="color: #45818e;">菜油</span> 少量<br />
<span style="color: #45818e;">黃糖</span> 1 茶匙<br />
<span style="color: #45818e;">蜂蜜</span> 1 茶匙 <br />
<br />
<b>焦糖火炙香蕉</b><br />
<span style="color: #45818e;">香蕉</span> 1 隻<br />
<span style="color: #45818e;">黃糖</span> 少量<br />
<br />
<b>做法:</b><br />
<b>香蕉蛋糕西多士 </b> <br />
1. 雞蛋、鮮奶、肉桂粉和雲尼拿香油加入打勻,放入淺碟中。<br />
2. 香蕉蛋糕浸入蛋液中,每面浸約一分鐘,直至徹底吸滿蛋液。 <br />
3. 牛油放入平底鑊中煮溶,放入蛋液香蕉蛋糕,以中火半煎炸至兩面金黃,盛起<b>。</b><br />
<br />
<b>糖衣烤核桃</b><br />
1. 預熱焗爐至 220<span class="st">°</span>C / 425<span class="st">°</span>F。核桃跟油、黃糖和蜂蜜拌勻。<br />
2. 轉放在鋪了烘培紙的焗盤上,焗約 7-8 分鐘。烘好取出晾凉。<br />
<br />
<b>焦糖火炙香蕉</b><br />
1. 選用剛熟而不軟身的香蕉,切成半寸厚的圓片,鋪在耐熱的器皿上。 <br />
2. 撒上黃糖,以火槍燒至糖分融化。<br />
<br />
在香蕉蛋糕西多士上撒上糖衣烤核桃和焦糖火炙香蕉,再隨喜好淋上蜂蜜或楓糖漿。如欲增加邪惡感,可再添加一球雲尼拿雪糕!<br />
<br />
<span style="color: #444444; font-family: inherit;"><span style="background-color: white; font-size: 17px;"><span style="color: #666666; font-family: "georgia" , "times new roman" , serif; font-size: 17.6px;"><b><i>What's your favorite topping on a French toast?</i></b></span><br style="color: #666666; font-family: "PT Sans"; font-size: 17.6px;" /><i style="color: #666666; font-family: "pt sans"; font-size: 17.6px;">Share with me or leave a comment below! Tag #alvinspenthousekitchen.</i><br style="color: #666666; font-family: "PT Sans"; font-size: 17.6px;" /><i style="color: #666666; font-family: "pt sans"; font-size: 17.6px;">Find me on Instagram <a href="https://instagram.com/alvinckl/" style="color: #cc0000; text-decoration-line: none;" target="_blank">@alvinckl</a> and @alvin.penthousekitchen and follow my <a href="https://www.facebook.com/alvinspenthousekitchen" style="color: #cc0000; text-decoration-line: none;" target="_blank">Facebook Fan Page</a>!</i></span></span></div>
ck. Alvinhttp://www.blogger.com/profile/18114945645856618376noreply@blogger.com3tag:blogger.com,1999:blog-1837004133561455797.post-40797502965695251892020-05-21T20:55:00.000+08:002020-05-21T20:57:30.376+08:00Classic Banana Bread | 香蕉蛋糕<div dir="ltr" style="text-align: left;" trbidi="on">
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<i><span style="font-size: x-large;"><span style="font-family: "georgia" , "times new roman" , serif;">T</span></span></i>he first thing I ever baked was a banana bread. That goes to show that making banana bread is about as easy as baking can get - so long as you have bananas that are so ripe and freckled they would have otherwise ended up in the reject pile at the supermarket.<br />
While some people make banana bread only as a way to use up forgotten bananas, others like me routinely stake out at the quick sale corner hunting precisely for these often orphaned, blemished, and (heavily discounted) overripe bananas - for none other than to bake the most impossibly scrumptious and moist homemade banana bread. After all, banana bread is half the reason why bananas exist, right?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZRaxdqOT-YXXtfMbZc2qEhpmwCzMH3KOvcX0eHqBLn9homODPJPdFFKA3bJUSPYHIlGcpZ7_UuwIgbCMAWGvG2WxnQs-NMpMW6bhPuWeeK747EYj9UO1cSDHC8Mva1VKoYxGvYQRKHcjh/s1600/IMG_3074.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1167" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZRaxdqOT-YXXtfMbZc2qEhpmwCzMH3KOvcX0eHqBLn9homODPJPdFFKA3bJUSPYHIlGcpZ7_UuwIgbCMAWGvG2WxnQs-NMpMW6bhPuWeeK747EYj9UO1cSDHC8Mva1VKoYxGvYQRKHcjh/s1600/IMG_3074.JPG" style="cursor: move;" width="466" /></a>Over the years I have carried banana bread to the office at my first desk job; brought a slice or two to my hairdresser and bribed a security guard; shared with my fellow chirpy flight attendants during boot camp training as a new recruit; and on countless occasions served it at housewarmings, game nights, or simply as an afternoon treat. Over time, friends, neighbors, co-workers have fallen in love with this banana bread. Some even declared it a favorite.<br />
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Banana bread can be something rather ordinary, a usual suspect at coffee
shops everywhere; it is so basic and so ubiquitous yet so universally
loved it's almost uncanny. Abundant as they are, however, some banana
bread may turn out dry, overly sweet or, worse yet, taste of artificial
flavoring. What makes homemade ones extraordinary and sets it apart from
commercial ones is its texture, the moist and soft crumb, the
incredibly rich color and buttery aroma, and the unmistakable natural
sweetness from ripe bananas.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFubt6HX9NF9RrMAWY3UVyQti8gQmUpfUVUdBl1ZISo_JAIYMyusAmp5IjgiBvaBeEDuR1OJX4WJQWypjazVXQE7E5MP5WFEVTwpVM65s2IHn-OiU4NoYPiLj8wLy84K57OdJ_mrWAFeqM/s1600/COVER+7.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1063" data-original-width="1600" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFubt6HX9NF9RrMAWY3UVyQti8gQmUpfUVUdBl1ZISo_JAIYMyusAmp5IjgiBvaBeEDuR1OJX4WJQWypjazVXQE7E5MP5WFEVTwpVM65s2IHn-OiU4NoYPiLj8wLy84K57OdJ_mrWAFeqM/s1600/COVER+7.jpg" width="640" /></a>Year after year I swear by this simple recipe, deviating only in
experimentation with different combinations of sugars. I tend to
gravitate towards using brown or even black sugar to imbue the cake with
a rich, caramelly flavor and moisture, but also mixing in white
sugar just to provide enough sweetness without overpowering the banana
flavor. Using white sugar alone will produce a paler banana bread with a
more single-noted flavor. The sugar amount is flexible. Most recipes
call for one full cup of sugar, but I find 3/4 cup to be just perfect -
or even less if you are using very, very ripe bananas or upping banana
count to four.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKIMpY-TrWT4yZ2j4cuZN-ot4XgWfTm6dyUh37XnyLcLhewELGH_kz-cWwwzzfLwGRQFzcv3nCH5t5TKAGzKBKRNPr8P5pxyAtOI1m_pScAWB4x5V-_tVtUHGrmgPZezpwxDKNridgdPYd/s1600/COVER+4.1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1066" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKIMpY-TrWT4yZ2j4cuZN-ot4XgWfTm6dyUh37XnyLcLhewELGH_kz-cWwwzzfLwGRQFzcv3nCH5t5TKAGzKBKRNPr8P5pxyAtOI1m_pScAWB4x5V-_tVtUHGrmgPZezpwxDKNridgdPYd/s1600/COVER+4.1.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV2UUvbXUoWvI1si0Ud8jgAEH09z0U1cgJgMNpwVbRpGNZIdS55ux8uWbRpA4Q6ErSxfpILV9UIh2_39KEr_uYgtKrPoVjtII7eXw4LxnF4s3RmVgbB2axnTwFTBqqX3J1ITQ7RBkQ9-fZ/s1600/COVER+2.1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1183" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV2UUvbXUoWvI1si0Ud8jgAEH09z0U1cgJgMNpwVbRpGNZIdS55ux8uWbRpA4Q6ErSxfpILV9UIh2_39KEr_uYgtKrPoVjtII7eXw4LxnF4s3RmVgbB2axnTwFTBqqX3J1ITQ7RBkQ9-fZ/s1600/COVER+2.1.jpg" width="472" /></a>As far as baking goes, banana bread is by far the most beginner-friendly. It is the simplest and most forgiving, especially for someone like me who detests precise measurements and flinch at the thought of baking an angel food cake. There may be plenty of ways to fancy up a good old banana bread; you can add walnuts, pecans, chocolate chips, dark rum, all of which I've tried - but some of my best bakes are the ones that were kept simple and classic. Sometimes simplicity is best (I am a bit of a purist when it comes to banana bread).</div>
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Ordinary as it may be, banana bread is surely well loved by all and oddly so it is also one of my most requested recipes from friends. This is my go-to favorite recipe for banana bread, one that I have written out on a loose piece of junk paper and which I have cherished over the years. Calling this the "best-ever" banana bread may be a bold statement, but I am here to admit it might just be the best banana bread you've ever had. It will surely make you go bananas!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP-e8ScYG_qMxcBPChHaVwsCDuoENkCiR-6zlBceIPAdabYIInqXVKFC-lDwyDrvscIW23GvIb-sw0DqZ7yo31eW0H_aYYNgThO_bDbNsHQldIWSDrLqLkJVbt7Gs8sNyKoi5EA2pkLAlC/s1600/IMG_3059.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP-e8ScYG_qMxcBPChHaVwsCDuoENkCiR-6zlBceIPAdabYIInqXVKFC-lDwyDrvscIW23GvIb-sw0DqZ7yo31eW0H_aYYNgThO_bDbNsHQldIWSDrLqLkJVbt7Gs8sNyKoi5EA2pkLAlC/s1600/IMG_3059.JPG" width="640" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i><span style="font-size: x-large;">I</span><b>ngredients</b></i></span><br />
1 1/2 cup (195 g) <span style="color: #45818e;">plain flour</span> <br />
1 teaspoon<span style="color: #45818e;"> baking soda</span><br />
1/2 teaspoon <span style="color: #45818e;">salt</span><br />
3 large <span style="color: #45818e;">overripe bananas</span><br />
1/2 cup (115 g) <span style="color: #45818e;">unsalted butter</span>, softened<br />
1/2 cup <span style="color: #45818e;">brown sugar</span><br />
1/4 cup <span style="color: #45818e;">white sugar</span><br />
2 <span style="color: #45818e;">eggs</span> <br />
1/2 teaspoon <span style="color: #45818e;">vanilla essence</span><br />
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<i><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;">D</span><b>irections...</b></span></i><br />
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Preheat oven at 350F/180C. Cream together the <b>butter</b> and <b>sugar</b>. Crush <b>bananas</b> with a fork or a masher. Add <b>eggs</b> and <b>vanilla</b> <b>essence</b> and combine well with the butter and sugar mixture.<br />
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Sift together <b>flour</b>, <b>baking</b> <b>soda</b>, and <b>salt</b>. Fold into creamed mixture. Pour into greased loaf pan. Bake for 50-60 minutes or until toothpick comes out clean.<br />
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<span style="color: #444444; font-family: inherit;"><span style="background-color: white; font-size: 17px;"><span style="color: #666666; font-family: "georgia" , "times new roman" , serif; font-size: 17.6px;"><b><i>Do you like your banana bread plain or with nuts?</i></b></span><br style="color: #666666; font-family: "PT Sans"; font-size: 17.6px;" /><i style="color: #666666; font-family: "pt sans"; font-size: 17.6px;">Share with me or leave a comment below! Tag #alvinspenthousekitchen.</i><br style="color: #666666; font-family: "PT Sans"; font-size: 17.6px;" /><i style="color: #666666; font-family: "pt sans"; font-size: 17.6px;">Find me on Instagram <a href="https://instagram.com/alvinckl/" style="color: #cc0000; text-decoration-line: none;" target="_blank">@alvinckl</a> and @alvin.penthousekitchen and follow my <a href="https://www.facebook.com/alvinspenthousekitchen" style="color: #cc0000; text-decoration-line: none;" target="_blank">Facebook Fan Page</a>!</i></span></span> <br />
<h4 style="text-align: center;">
<span style="font-size: x-large;"><b> 【 香蕉蛋糕 】</b></span></h4>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZrFMRmURu0RhPY5M345Ffs0kI8oT-gKsBhyiBwRfhPCecxWJtgTy-n1wrQ26Id-0z2wonlE68L2ymu_k-s83kGZ5pPO8Kl-80NTu8t0pjAt8bXpd-Lv3WsqOcZozP00oVrlBVUkNuUZfU/s1600/COVER+5.1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1093" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZrFMRmURu0RhPY5M345Ffs0kI8oT-gKsBhyiBwRfhPCecxWJtgTy-n1wrQ26Id-0z2wonlE68L2ymu_k-s83kGZ5pPO8Kl-80NTu8t0pjAt8bXpd-Lv3WsqOcZozP00oVrlBVUkNuUZfU/s1600/COVER+5.1.jpg" width="436" /></a></div>
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<b>材料:</b><br />
<span style="color: #45818e;">中筋麵粉</span> 195 克<br />
<span style="color: #45818e;">蘇打粉</span> 1 茶匙<br />
<span style="color: #45818e;">幼鹽</span> 1/2 茶匙<br />
<span style="color: #45818e;">無鹽牛油</span> 115 克<br />
<span style="color: #45818e;">紅糖 </span>110 克<br />
<span style="color: #45818e;">砂糖 </span>50 克<br />
<span style="color: #45818e;">熟透香蕉</span> 3 條(大)<br />
<span style="color: #45818e;">雞蛋</span> 2 隻<br />
<span style="color: #45818e;">雲呢拿香油</span> 1/2 茶匙<br />
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<b>做法:</b><br />
1. 預熱焗爐至 350F/180C。<br />
2. 牛油放於室溫軟化,加入糖用攪拌器攪拌至均勻幼滑。<br />
3. 香蕉放在碗裡用叉子壓成泥狀,可以保留一點顆粒口感。<br />
4. 加入雞蛋和雲尼拿香油拌勻,然後跟牛油和糖拌勻。<br />
5. 加入過篩後的麵粉、鹽和蘇打粉,輕輕攪拌均勻。<br />
6. 把粉漿倒入已掃油的糕盤內,放入焗爐焗約 50-60 分鐘至金黃熟透即可。<br />
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<span style="color: #444444; font-family: inherit;"><span style="background-color: white; font-size: 17px;"><span style="color: #666666; font-family: "georgia" , "times new roman" , serif; font-size: 17.6px;"><b><i>Do you like your banana bread plain or with nuts?</i></b></span><br style="color: #666666; font-family: "PT Sans"; font-size: 17.6px;" /><i style="color: #666666; font-family: "pt sans"; font-size: 17.6px;">Share with me or leave a comment below! Tag #alvinspenthousekitchen.</i><br style="color: #666666; font-family: "PT Sans"; font-size: 17.6px;" /><i style="color: #666666; font-family: "pt sans"; font-size: 17.6px;">Find me on Instagram <a href="https://instagram.com/alvinckl/" style="color: #cc0000; text-decoration-line: none;" target="_blank">@alvinckl</a> and @alvin.penthousekitchen and follow my <a href="https://www.facebook.com/alvinspenthousekitchen" style="color: #cc0000; text-decoration-line: none;" target="_blank">Facebook Fan Page</a>!</i></span></span><br />
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ck. Alvinhttp://www.blogger.com/profile/18114945645856618376noreply@blogger.com0tag:blogger.com,1999:blog-1837004133561455797.post-9977050420815292642020-05-05T21:00:00.000+08:002020-05-13T13:03:39.989+08:00Lemon, Garlic & Herb Roasted Spatchcock Chicken | 香草檸檬蒜香烤雞<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyTOXgDisCm2BW09GxbvIvadvBNLHiWtJASab3lvCGNiL6NAGg1uhSMQebMgu02IW84wiaboy32-4t9ri0yOs1IGMkqxcrAtvzo8GGX4PPFR6SQN-U3XjLUHdpmm1pOWENvKNt_EZDaLua/s1600/COVER+1.1.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1177" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyTOXgDisCm2BW09GxbvIvadvBNLHiWtJASab3lvCGNiL6NAGg1uhSMQebMgu02IW84wiaboy32-4t9ri0yOs1IGMkqxcrAtvzo8GGX4PPFR6SQN-U3XjLUHdpmm1pOWENvKNt_EZDaLua/s1600/COVER+1.1.jpg" width="470" /></a></td></tr>
<tr align="left"><td class="tr-caption">附中文食譜</td></tr>
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<span style="font-size: x-large;"><span style="font-family: "georgia" , "times new roman" , serif;"><i>N</i></span></span>othing quite beats a perfect chicken roast, especially when it can be done with ease and in a short time! A homey chicken roast sounds sublime for a cozy Sunday dinner in with the
family or loved ones, yet it is also impressive enough to wow your
friends and neighbors. This roast chicken will fill your kitchen with the tantalizing scent of garlic, rosemary, and lemon, giving you impossibly juicy meat and skin so crispy it easily beats the pants off any rotisserie chicken. <br />
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Spatchcocking your chicken is a surefire way to ensure juicy results and crispy skin every time. Not only do you cut short on the cooking time, it also makes for easy marinading the night before. Works great also on the grill for a summery outdoors barbecue. As I shared in my last post, ever since I started spatchcocking I've never turned back; in fact, a simple spatchcock chicken roast has saved me many a time when I invited friends over for dinner!<br />
<br />
<span class="ILfuVd"><span class="e24Kjd">• </span></span>Go to my tutorial: <a href="https://penthousekitchen.blogspot.com/2020/04/how-to-spatchcock-chicken-step-by-step.html" target="_blank">How to Spatchcock a Chicken: A Step-by-Step Guide</a><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4MxH4zuySGbbBqFBd6S95Pev0mLpMaH6GfAnd7pXURRYHT_Xz5pGfgVqoSYf4ZlC-6vpTtGflDnomk90MEmgHRbD6zrkUXZv_nevLh87ZEOyZPwRNeBJ5q5YUGlNy4O0AWgIt_LpP0cNm/s1600/COVER+5.1.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1221" data-original-width="1600" height="488" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4MxH4zuySGbbBqFBd6S95Pev0mLpMaH6GfAnd7pXURRYHT_Xz5pGfgVqoSYf4ZlC-6vpTtGflDnomk90MEmgHRbD6zrkUXZv_nevLh87ZEOyZPwRNeBJ5q5YUGlNy4O0AWgIt_LpP0cNm/s1600/COVER+5.1.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Lay the bird on a bed of root vegetables, onion, and garlic for a wholesome, easy meal all in one pan! </i></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><i>Let the bird marinate overnight for extra flavor and tenderness</i></td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><i>T</i></span></span>o make for a complete meal in one pan, I like to throw in chopped root vegetables, onion wedges, whole garlic cloves, and
hearty vegetables like brussels sprouts to roast together. For a even more scrumptious treat, however, I like to build a layer of thinly sliced potatoes and sweet potatoes underneath the chicken, which soaks up the juices from the roast and crisps up with crunchy bits towards the end. Now, <i>that</i> is truly irresistible.</div>
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The roast will generate a copious amount of <b>drippings</b>, which you can use to whip up a luscious <b>gravy</b> if you are feeling extra fancy. Personally, I find the chicken in and of itself so flavorsome and moist that I'd skip completely on the gravy. Rather, I would reserve the lemon-infused, richly-flavored, garlicky drippings for cooking another day - whether it's in roasting baby potatoes, stir-frying vegetables, or cooking another chicken dish. It is absolutely sensational in preparing my <b>Lemon Chicken Piccata with Zoodles recipe</b>!</div>
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<span class="ILfuVd"><span class="e24Kjd">• </span></span>Get the recipe: <a href="https://penthousekitchen.blogspot.com/2018/04/lemon-chicken-piccata-with-zoodles.html" target="_blank">Lemon Chicken Piccata with Zoodles</a><br />
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Pair this roast chicken with a perfect side dish: <b>Brown Butter Roasted Brussels Sprouts with Pancetta, Sage, and Almonds</b> - work on the stove while the chicken is roasting, then pop the dish into the oven once the bird is out resting!<br />
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<span class="ILfuVd"><span class="e24Kjd">• </span></span>Get the recipe: <a href="https://penthousekitchen.blogspot.com/2016/03/brown-butter-roasted-brussels-sprouts.html" target="_blank">Brown Butter Roasted Brussels Sprouts with Pancetta, Sage, and Almonds</a><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ6RtkM5wDeTSiSi0cb_utTOKoBPJmZ4sbvYzXBEZAjEhTDtmCT_yoxDboEy618nxORy7gPMiD3Dzvdubaj-fmPZE-iNLNbNwF4bRi_hiiZT6f4mtMJ5mchMgKePOqMy6mKibwa_lSesIL/s1600/Tearing+leg+out+.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1066" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ6RtkM5wDeTSiSi0cb_utTOKoBPJmZ4sbvYzXBEZAjEhTDtmCT_yoxDboEy618nxORy7gPMiD3Dzvdubaj-fmPZE-iNLNbNwF4bRi_hiiZT6f4mtMJ5mchMgKePOqMy6mKibwa_lSesIL/s1600/Tearing+leg+out+.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>The chicken is so tender the leg freely wriggles off without even using a knife - watch as the juices flow!</i></td></tr>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><b><i><span style="font-size: x-large;">I</span></i><i>ngredients</i></b></span></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgycZuaXB6y-gC7E_IuWTifItXLjm3t9UFb6B-YVorqfuQUboYlqIZNv9zt8tG0-5jlxyh0Supx-8nZzdvGTtOpa_mNvK_GBVTS1qG1ZP4U48VmLWRm7M4HrgOK2elKtPt7E0a4RqbHKXT/s1600/Marinade.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1182" data-original-width="1600" height="232" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgycZuaXB6y-gC7E_IuWTifItXLjm3t9UFb6B-YVorqfuQUboYlqIZNv9zt8tG0-5jlxyh0Supx-8nZzdvGTtOpa_mNvK_GBVTS1qG1ZP4U48VmLWRm7M4HrgOK2elKtPt7E0a4RqbHKXT/s1200/Marinade.jpg" width="320" /></a>1 whole <span style="color: #45818e;">chicken</span><br />
3 large cloves <span style="color: #45818e;">garlic</span>, minced<br />
1/4 cup fresh <span style="color: #45818e;">herbs</span>, chopped (rosemary/thyme)<br />
3 tablespoons <span style="color: #45818e;">extra</span> <span style="color: #45818e;">virgin olive oil</span> <br />
1 tablespoon <span style="color: #45818e;">coarse</span> <span style="color: #45818e;">salt</span><br />
1 teaspoon ground <span style="color: #45818e;">black pepper</span><br />
1 whole <span style="color: #45818e;">lemon</span><br />
Potatoes (optional) <br />
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<i><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><b>D</b><span style="font-size: large;"><b>irections</b></span></span></span></i><br />
1. <i><b>Spatchcock the chicken:</b> </i>Pat the chicken dry. Using a pair of kitchen shears, cut along each side of the spine to remove the backbone. Trim excess fat and clean out the cavity. With breast side up, press
down firmly in the middle of the breastbone to flatten the bird. (For my step-by-step guide, click <a href="https://penthousekitchen.blogspot.com/2020/04/how-to-spatchcock-chicken-step-by-step.html" target="_blank">here</a>)<br />
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<tr><td class="tr-caption" style="text-align: center;"><i>Get under the skin: using your fingers, carefully separate the skin and the flesh in the
breast and thigh. Spread marinade nicely in these "pockets" and evenly all over the whole chicken. </i></td></tr>
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2. <i><b>Season the chicken:</b> </i>Combine <b>garlic</b>, <b>herbs</b>, <b>olive oil</b>, <b>salt</b> and <b>pepper</b> in a bowl. Rub marinade evenly throughout the chicken and under the skin. Drizzle with <b>lemon</b> <b>juice</b> from half of the whole lemon. Reserve the squeezed half lemon for roasting. Marinate overnight.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTyTmZcQT2D0rfp-JZVP0O-LChrtA3Hp1NIZgtAh1hd8_i11UYc70uIGtNjQX6o0n1OGKrVz7A_xYzbwribh37DTrxfHNZ9AyOXbHw54oPbXahIs_lVndO4M94D2mR9EqEat35fwRNrq3C/s1600/Potatoes+in+skillet.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1147" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTyTmZcQT2D0rfp-JZVP0O-LChrtA3Hp1NIZgtAh1hd8_i11UYc70uIGtNjQX6o0n1OGKrVz7A_xYzbwribh37DTrxfHNZ9AyOXbHw54oPbXahIs_lVndO4M94D2mR9EqEat35fwRNrq3C/s1200/Potatoes+in+skillet.jpg" width="285" /></a></div>
3.<b> <i>Roast the chicken: </i></b>Preheat oven to 425<span class="st">°</span>F/220<span class="st">°</span>C. Remove chicken from fridge and allow 20 minutes to return to room temperature. In a large cast iron skillet or sheet pan, scatter thinly sliced <b>potatoes</b> and salt generously. Place <b>squeezed</b> <b>lemon</b> <b>half</b> in center to help prop up chicken for better air circulation. Place chicken on top and tuck the wing tips under to prevent burning. Slice remaining half lemon and scatter around chicken.<br />
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4. Roast for 20 minutes. Baste the potato slices with drippings. Rotate the pan and return to the oven for an additional 15 to 20 minutes until golden and crispy, depending on size of the chicken. Remove from the oven and let rest for 10 minutes. Dig in!<br />
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<span style="color: #444444; font-family: inherit;"><span style="background-color: white; font-size: 17px;"><span style="color: #666666; font-family: "georgia" , "times new roman" , serif; font-size: 17.6px;"><b><i>Tried this recipe?</i></b></span><br style="color: #666666; font-family: "PT Sans"; font-size: 17.6px;" /><i style="color: #666666; font-family: "pt sans"; font-size: 17.6px;">Share with me or leave a comment below! Tag #alvinspenthousekitchen.</i><br style="color: #666666; font-family: "PT Sans"; font-size: 17.6px;" /><i style="color: #666666; font-family: "pt sans"; font-size: 17.6px;">Find me on Instagram <a href="https://instagram.com/alvinckl/" style="color: #cc0000; text-decoration-line: none;" target="_blank">@alvinckl</a> and @alvin.penthousekitchen and follow my <a href="https://www.facebook.com/alvinspenthousekitchen" style="color: #cc0000; text-decoration-line: none;" target="_blank">Facebook Fan Page</a>!</i></span></span><br />
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<span style="font-size: large;"><b>【 香草檸檬蒜香烤雞 】</b></span></h4>
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<b>材料:</b><br />
急凍<span style="color: #45818e;">全雞</span> 1 隻<br />
<span style="color: #45818e;">蒜末</span> 3 大蒜瓣<br />
新鮮<span style="color: #45818e;">迷迭香<span style="color: black;">/</span>百里香</span> 適量(剁碎)<br />
<span style="color: #45818e;">初榨橄欖油</span> 3 湯匙<br />
<span style="color: #45818e;">粗鹽</span> 1 湯匙<br />
<span style="color: #45818e;">黑胡椒</span> 1 茶匙<br />
<span style="color: #45818e;">檸檬</span> 1 個<br />
薯仔 隨意<br />
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<b>做法:</b><br />
1. 先將全雞來個蝶式開邊。(詳細做法:<a href="https://penthousekitchen.blogspot.com/2020/04/how-to-spatchcock-chicken-step-by-step.html" target="_blank">蝴蝶式全雞開邊法</a>)<br />
2. 準備醃料:把蒜末、香草、橄欖油、鹽和胡椒拌勻。<br />
3. 用手指輕輕把雞胸和雞腿的皮與肉之間分隔開,有助塞進醃料。把整隻雞塗滿醃料,擠上半個檸檬汁,放進雪櫃醃過夜。擠完的檸檬半保留備用。<br />
4. 醃好的雞置室內解凍約 20 分鐘。預熱焗爐至 425<span class="st">°</span>F/220<span class="st">°</span>C。<br />
5. 薯仔切薄片,平鋪在烤盤上並撒上鹽和胡椒。擠過的檸檬半放在中間。<br />
6. 放上雞隻,將雞翼尖向下疊好以防止燒焦。剩餘半隻檸檬切片,撒在烤盤上。<br />
7. 放進焗爐烤 20 分鐘。薯仔掃上雞油,再烤 15 - 20 分鐘至雞隻金黃皮脆,即成!<br />
<span style="color: #444444; font-family: inherit;"><span style="background-color: white; font-size: 17px;"><i style="color: #666666; font-family: "pt sans"; font-size: 17.6px;"> </i></span></span><br />
<span style="color: #444444; font-family: inherit;"><span style="background-color: white; font-size: 17px;"><span style="color: #666666; font-family: "georgia" , "times new roman" , serif; font-size: 17.6px;"><b><i>Tried this recipe?</i></b></span><br style="color: #666666; font-family: "PT Sans"; font-size: 17.6px;" /><i style="color: #666666; font-family: "pt sans"; font-size: 17.6px;">Share with me or leave a comment below! Tag #alvinspenthousekitchen.</i><br style="color: #666666; font-family: "PT Sans"; font-size: 17.6px;" /><i style="color: #666666; font-family: "pt sans"; font-size: 17.6px;">Find me on Instagram <a href="https://instagram.com/alvinckl/" style="color: #cc0000; text-decoration-line: none;" target="_blank">@alvinckl</a> and @alvin.penthousekitchen and follow my <a href="https://www.facebook.com/alvinspenthousekitchen" style="color: #cc0000; text-decoration-line: none;" target="_blank">Facebook Fan Page</a>!</i></span></span><br />
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ck. Alvinhttp://www.blogger.com/profile/18114945645856618376noreply@blogger.com0tag:blogger.com,1999:blog-1837004133561455797.post-90351350708744881382020-04-22T21:00:00.000+08:002020-04-22T22:02:18.832+08:00How to Spatchcock a Chicken: A Step-by-Step Guide | 蝴蝶式全雞開邊法<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr align="right"><td class="tr-caption">附中文做法</td></tr>
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<i><span style="font-size: x-large;"><span style="font-family: "georgia" , "times new roman" , serif;">F</span></span></i>or many a seasoned home cook, roasting whole chicken may be like a walk in the park; but for the vast many others, me including, roasting chicken instills a certain fear. There is often that most daunting fear that the chook cooks unevenly, with the breast turning into rubber while the drumstick runs pink; the hassle of turning, flipping, and <i>then</i> the basting; oh, and the <i>long</i> wait. For yet others, there is the issue with size - their oven is so petite that it can barely accommodate even a small bird lying on its tummy. Trust me, I have been there, done that. Nothing feels more comforting than a juicy roast chicken on a Sunday, yet for the longest time I have denied myself this ultimate pleasure for fear of failure and hassle.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqgUWzarhUKO5dC_xeBV9QIB2EOoIm29k29Q4f_yrrJhfsYlUYoXERrqGa0DqVViTc1h56LnyOkbFphl_-mGVpThvc-YcM1cSA64bxCi2WzEQhdW612lTPE8fYWCO5b0PEtVeu2f0UNxkY/s1600/COVER+3.1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1155" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqgUWzarhUKO5dC_xeBV9QIB2EOoIm29k29Q4f_yrrJhfsYlUYoXERrqGa0DqVViTc1h56LnyOkbFphl_-mGVpThvc-YcM1cSA64bxCi2WzEQhdW612lTPE8fYWCO5b0PEtVeu2f0UNxkY/s1200/COVER+3.1.jpg" width="287" /></a><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><i>T</i></span></span>his was all about to change when I learned how to <b>spatchcock</b> a chicken, which is just a fancy way of saying to <b>butterfly</b> a chicken. By removing the backbone from tail to crown and laying the chicken flat like an open book, you essentially turn something three-dimensional into two, not only creating a more even surface to cook evenly, but also exposing more skin, which crisps up nicely under high temperature - and <i>who</i> doesn't go nuts over crispy skin?! (Those who discard and push the skin to the edge of the plate, pass them over please.)<br />
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Another main advantage of spatchcocking a chicken is faster cooking time, whether on the grill or roasting in an oven. Time after time, I will have a perfectly juicy, tender roast chicken ready in just 35 minutes - a whopping third faster than roasting a chicken whole. Additionally, a butterflied chicken makes a wonderful palette for marinating, given the easier access to the cavity and exterior.<br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><i>A </i></span></span>whole chicken from the supermarkets in Hong Kong typically comes with the full package - head, neck, feet and all but the giblets. Spatchcocking is like operating a surgery. For first-timers, the process may get you a wee bit queasy especially with the poor bird staring back at you. Memories of dissecting a dead frog in biology lab may flash back. Go ahead, chop the head off and discard it out of sight to calm the guilt but never do so without giving thanks. If anything, spatchcocking a chicken allows us to be just one step closer to understanding and appreciating the animals that feed us. And if this step hasn't converted you into vegetarianism yet, go on and proceed with a pair of sharp kitchen shears.</div>
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<span style="font-family: inherit;"><i>Advantages of spatchcocking:</i></span><br />
<span class="st">• More even cooking - consistently tender and juicy</span><br />
<span class="st"><span class="st">• Greater surface area for crispy skin</span></span><br />
<span class="st"><span class="st"><span class="st">• </span>Short cooking time - approx. 35 minutes</span></span><br />
<span class="st"><span class="st"><span class="st">• No flipping and turning necessary</span></span></span><br />
<span class="st"><span class="st"><span class="st"><span class="st">• Great for marinating</span></span></span></span><br />
<span class="st"><span class="st"><span class="st"><span class="st"><span class="st">• Perfect for both oven roasting and grilling</span></span></span></span></span><br />
<span class="st"><span class="st"><span class="st"><span class="st"><span class="st"><span class="st">•</span> </span> Excellent</span> for smaller ovens</span></span></span><br />
<span class="st"><span class="st"><span class="st"><span class="st">• No carving necessary - just section the chicken off when serving</span> </span></span></span><br />
<span class="st"><span class="st"><span class="st"><span class="st">• You get to practice CPR</span></span></span></span><br />
<span class="st"><span class="st"><span class="st"><span class="st"> </span></span></span></span> <br />
At the risk of sounding exaggerated, I dare say learning to spatchcock a
chicken was positively life-changing. Consistent, juicy results every time. All my fears for roasting chicken
dissipated, and not for a second do I consider going back to roasting a
chicken whole, ever.<br />
<br />
<span data-offset-key="fnb8t-0-0"><span data-text="true"><b><span style="font-size: x-large;">從</span></b>此不再恐懼烤全雞!把雞剪開成蝴蝶狀,使全雞在同一個平面及相同的厚度均勻受熱,除了大大縮減烤焗時間,更能每次都做出嫩滑多汁、皮脆可口的效果!— 拖延已久,終於完成了這一個小小的 tutorial 跟大家分享不敗烤雞秘訣 : </span></span><br />
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<b><span style="font-family: "georgia" , "times new roman" , serif;">{ <i>A Step-by-Step Guide: Let's Begin </i>}</span></b></div>
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<span style="color: #45818e;"><i><span style="font-family: "georgia" , "times new roman" , serif;">Grab your kitchen shears </span></i></span></h4>
Pat your chicken dry. Remove and discard the head and neck. Cut feet off at the joint of the drumstick. Set aside.<br />
雞洗淨,抹乾水份。用剪刀去掉頭、頸和雞腳。<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3EisLOKpVXtiGrUC3G_Gebw30NIDYjPTEKCWR3mramx0PRMwjBKAMbt2yxXORnqGOiRn7N-aWcCi9AmIeOvSZKEI9RdyLdCAx-KmVamlbYfaJuoumSWK40ISGSDoFTf8i2cyjh6ptdFN1/s1600/IMG_2725.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1182" data-original-width="1600" height="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3EisLOKpVXtiGrUC3G_Gebw30NIDYjPTEKCWR3mramx0PRMwjBKAMbt2yxXORnqGOiRn7N-aWcCi9AmIeOvSZKEI9RdyLdCAx-KmVamlbYfaJuoumSWK40ISGSDoFTf8i2cyjh6ptdFN1/s1200/IMG_2725.jpg" width="320" /></a></div>
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<span style="color: #45818e;"><span style="font-family: "georgia" , "times new roman" , serif;"><i>Cut along the backbone</i></span></span></h4>
Starting at the tail, cut along one side of the backbone with kitchen shears. Make the cut as close to the spine as possible. <br />
雞背向上,用剪刀沿著雞背脊椎的兩側將雞背剪開。<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlfxK1PjlwooMVxxn34HGTrYZRdZdSnWYZKPrWuC3EjnaaFl5uU8gOUzGVNorExM5SEStSQ8PtjaN_aSthFPbiU77ahjWAn1_Bg0SWFzS6-PdEq2c5rqVKDISxnEYh-MMjuoRIjjLG0vgk/s1600/IMG_2726.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1188" data-original-width="1600" height="237" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlfxK1PjlwooMVxxn34HGTrYZRdZdSnWYZKPrWuC3EjnaaFl5uU8gOUzGVNorExM5SEStSQ8PtjaN_aSthFPbiU77ahjWAn1_Bg0SWFzS6-PdEq2c5rqVKDISxnEYh-MMjuoRIjjLG0vgk/s320/IMG_2726.jpg" width="320" /></a><br />
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<h4 style="text-align: left;">
<span style="color: #45818e;"><span style="font-family: "georgia" , "times new roman" , serif;"><i>Remove the backbone</i></span></span></h4>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1B3XzarnKsnWkI30sdBEa7lf-21B50Z4Mbf4FoSK2FayN3rYmALe5k20SVCDs6sPCTmiORdmsYu3qrlrSHWDlHRPbm1xIuphcTQWtA5j-sSFNpnhSoelfNiPj9axW2qjUSepPob3yJfU1/s1600/IMG_2730.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1B3XzarnKsnWkI30sdBEa7lf-21B50Z4Mbf4FoSK2FayN3rYmALe5k20SVCDs6sPCTmiORdmsYu3qrlrSHWDlHRPbm1xIuphcTQWtA5j-sSFNpnhSoelfNiPj9axW2qjUSepPob3yJfU1/s1200/IMG_2730.jpg" width="320" /></a>Repeat on the other side of the spine toremove the entire backbone from neck to tail.<br />
再剪另外一邊,剪出整條雞背骨。<br />
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<h4 style="text-align: left;">
<span style="color: #45818e;"><span style="font-family: "georgia" , "times new roman" , serif;"><i>Trim and clean </i></span></span></h4>
Trim excess fat and clean out the cavity. Reserve backbone and feet for stock or freeze for later use — do not discard!<br />
清除多餘脂肪和所有內臟殘餘物。雞背骨和雞腳可雪藏備用來造高湯。<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikpKChjrR2eVBzm9JvqhxbLxnKbhDCxZIRjtx_b82QnAMwDUFrsriU17sPQq-eGaVMNgeoapEFDAJJTEtEX_l9XG7dCsLDJuTOIebqAh4-xIJ98WnSJAl13znJReJPhXDkb_W5g0nJjX4z/s1600/IMG_2732.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikpKChjrR2eVBzm9JvqhxbLxnKbhDCxZIRjtx_b82QnAMwDUFrsriU17sPQq-eGaVMNgeoapEFDAJJTEtEX_l9XG7dCsLDJuTOIebqAh4-xIJ98WnSJAl13znJReJPhXDkb_W5g0nJjX4z/s320/IMG_2732.jpg" width="320" /></a><br />
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<h4 style="text-align: left;">
<i><span style="font-family: "georgia" , "times new roman" , serif;"> </span></i></h4>
<h4 style="text-align: left;">
<span style="color: #45818e;"><i><span style="font-family: "georgia" , "times new roman" , serif;">Flatten the chook</span></i></span></h4>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjidtHH8VYULGdAvTyorjWslZ2UntY8pikkES0ECARuI3c1_Gj2kYVhlNa5yoPxTw6QSp6Om1dzSQ8BesTidgskAAs1l6yRu9ZQnEHHSXV5ZcPH1XzH_e_UlCFy5Ez9RCduWvfkwGbC3zFV/s1200/IMG_2737.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1207" data-original-width="1600" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjidtHH8VYULGdAvTyorjWslZ2UntY8pikkES0ECARuI3c1_Gj2kYVhlNa5yoPxTw6QSp6Om1dzSQ8BesTidgskAAs1l6yRu9ZQnEHHSXV5ZcPH1XzH_e_UlCFy5Ez9RCduWvfkwGbC3zFV/s1200/IMG_2737.jpg" width="320" /></a>Now, on to my favorite step: "give CPR". With breast side up, press
down firmly in the middle of the breastbone to flatten the bird — you
will hear a sensational crack. This step is dangerously satisfying.<br />
「心肺復甦術」: 雞胸向上,用掌心於胸骨中央用力壓一壓,隨即會聽見「啪啦」一聲,將全雞壓平。<br />
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<h4 style="text-align: left;">
<span style="color: #45818e;"><span style="font-family: "georgia" , "times new roman" , serif;"><b><i>Get under the skin</i></b></span></span></h4>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYEdAnYWs85CJWIFUH450Uvrfg-MOTL115C7rPxfBdvDMmKGxmgVVz0V_KRodrsGPREbC4Tdr6JhTpFMrFWN8p0Oy42bEGOJOR6xxyl7u4GU3WVcgjVEYfJuP9M8X0oRnHIzRSylXH_e7S/s1200/IMG_2734.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYEdAnYWs85CJWIFUH450Uvrfg-MOTL115C7rPxfBdvDMmKGxmgVVz0V_KRodrsGPREbC4Tdr6JhTpFMrFWN8p0Oy42bEGOJOR6xxyl7u4GU3WVcgjVEYfJuP9M8X0oRnHIzRSylXH_e7S/s1200/IMG_2734.jpg" width="320" /></a>For
maximum flavor, you want to get your marinade under the skin. Carefully
use your finger to create pockets between the skin and the flesh in the
breast and thigh. Be careful not to break the skin!<br />
用手指輕輕把雞胸和雞腿的皮與肉之間分隔開,有助塞進醃料另雞肉醃得更為入味。<br />
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<h4 style="text-align: left;">
<span style="color: #45818e;"><span style="font-family: "georgia" , "times new roman" , serif;"><b><i>You've just spatchcocked!</i></b></span></span></h4>
Well done — your chicken is now relaxed and ready for the marinade and the grill!<br />
成功把雞開背成蝴蝶狀,下一步加入醃料和烤焗!<br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><i> </i></span></h4>
<span style="font-family: "georgia" , "times new roman" , serif;"><i></i></span><span style="color: #444444; font-family: inherit;"><span style="background-color: white; font-size: 17px;"><span style="color: #666666; font-family: "georgia" , "times new roman" , serif; font-size: 17.6px;"><b><i>Do you like to roast your chicken whole or spatchcocked?</i></b></span><br style="color: #666666; font-family: "PT Sans"; font-size: 17.6px;" /><i style="color: #666666; font-family: "pt sans"; font-size: 17.6px;">Share with me or leave a comment below! Tag #alvinspenthousekitchen.</i><br style="color: #666666; font-family: "PT Sans"; font-size: 17.6px;" /><i style="color: #666666; font-family: "pt sans"; font-size: 17.6px;">Find me on Instagram <a href="https://instagram.com/alvinckl/" style="color: #cc0000; text-decoration-line: none;" target="_blank">@alvinckl</a> and @alvin.penthousekitchen and follow my <a href="https://www.facebook.com/alvinspenthousekitchen" style="color: #cc0000; text-decoration-line: none;" target="_blank">Facebook Fan Page</a>!</i></span></span> </div>
ck. Alvinhttp://www.blogger.com/profile/18114945645856618376noreply@blogger.com0tag:blogger.com,1999:blog-1837004133561455797.post-24544810787210066272020-04-14T21:00:00.000+08:002020-04-18T11:40:10.813+08:00Som Tum Thai: Green Papaya Salad | 泰式青木瓜沙律<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr align="left"><td class="tr-caption">附中文食譜</td></tr>
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<span style="color: #444444;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><i>T</i></span><span style="font-family: inherit;">hai food lovers will most certainly be no stranger to </span><b><i style="font-family: inherit;">som <span style="font-family: inherit;">tum</span></i></b><span style="font-family: inherit;"> (ส้มตำ) - or <b>green papaya salad</b> - the salad that is at once impossibly fiery and refreshingly crunchy; intensely savory and insanely tangy - in short, it is a kaleidoscope of explosive sensation on a plate. <i> </i></span></span><br />
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<span style="color: #444444;"><span style="font-family: inherit;"><i>Som </i></span></span><span style="color: #444444;"><i style="font-family: inherit;"><span style="font-family: inherit;">tum</span></i></span><span style="color: #444444;"><span style="font-family: inherit;"> originates in Isaan, the northeastern region of Thailand bordering Laos (some may argue that the dish originally came from Laos), though it is now widely consumed across the country with a multitude of variations which may include <b>salted crab, fermented fish paste, or green mango</b> in place of papaya. What most of us come to recognize as the typical<i> som </i></span></span><span style="color: #444444;"><span style="font-family: inherit;"><i><span style="color: #444444;"><i style="font-family: inherit;"><span style="font-family: inherit;">tum</span></i></span></i> is actually called "<b><i>som </i></b></span></span><span style="color: #444444;"><span style="font-family: inherit;"><b><i><span style="color: #444444;"><i style="font-family: inherit;"><span style="font-family: inherit;">tum</span></i></span> thai</i></b>" (ส้มตำไทย) - a classic version that is perhaps most palatable internationally as it does not contain any of the more pungent ingredients.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqVuNdbpIZD2ka6CGXogD22j8cvMEwbHL9GT5wbxiEDn4VIWgD13DwBMByasnxJ7NAVxFH5YFdpiBkTUZ4gLvpa927qcWoBTcq232X9OSusrG7nqEk9JJvPUbev93a-llVYMaHgLIZKs15/s1600/COVER+1.1+Ingredients.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1078" data-original-width="1600" height="430" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqVuNdbpIZD2ka6CGXogD22j8cvMEwbHL9GT5wbxiEDn4VIWgD13DwBMByasnxJ7NAVxFH5YFdpiBkTUZ4gLvpa927qcWoBTcq232X9OSusrG7nqEk9JJvPUbev93a-llVYMaHgLIZKs15/s1600/COVER+1.1+Ingredients.jpg" width="640" /></a><span style="color: #444444;"><span style="font-size: x-large;"><span style="font-family: "georgia" , "times new roman" , serif;"><i>T</i></span></span>he core ingredients of a som </span><span style="color: #444444;"><span style="color: #444444;"><i style="font-family: inherit;"><span style="font-family: inherit;">tum</span></i></span> are shredded <b>green papaya, tomatoes, green long beans, dried shrimp, and peanuts</b>, pounded together with <b>chilies, fresh garlic, palm sugar, fish sauce, and juicy limes</b>, all of which combine to create a perfect balance of salty, sweet, spicy, and sour. <i>Som </i></span><span style="color: #444444;"><i><span style="color: #444444;"><i style="font-family: inherit;"><span style="font-family: inherit;">tum</span></i></span></i> is almost always prepared with a large clay or wooden <b>mortar and pestle</b> - a must have in any Thai kitchen really - which allows for easy pounding, crushing, and melding of ingredients and flavors. After all, the word </span><b><span style="color: #444444;"><i style="font-family: inherit;"><span style="font-family: inherit;">tum</span></i></span></b><span style="color: #444444;"><i> </i>in <i>som </i></span><span style="color: #444444;"><i style="font-family: inherit;"><span style="font-family: inherit;">tum</span></i></span><span style="color: #444444;"> is derived from the verb "<b>to pound</b>" (and "<b>sour</b>" for "<b><i>som</i></b>"). </span><span style="color: #444444;">I have attempted making som </span><span style="color: #444444;"><span style="color: #444444;"><i style="font-family: inherit;"><span style="font-family: inherit;">tum</span></i></span> before by simply tossing the ingredients without a mortar and pestle and, trust me, the salad was just that - a bland, soul-less, "deconstructed" salad. </span><br />
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<span style="color: #444444;">Now, w</span><span style="color: #444444;">hat if you haven't got space for an unwieldy mortar and pestle at home? Well, join the club. I may not have one, but instead make use of the resources at home and retrieved </span><span style="color: #444444;"><span style="color: #444444;">a large glass mixing bowl, paired it with </span></span><span style="color: #444444;">my wooden cocktail muddler bought from the Japanese dollar store, and together they just worked wonders.</span><br />
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<span style="color: #444444;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><i>W</i></span></span>hen it comes to prepping the green papaya, I have at one point or another</span><span style="color: #444444;"><span style="color: #444444;"> observed chefs and street cart vendors in Bangkok
shredding the green papayas by vigorously slashing and paring away the</span></span><span style="color: #444444;"> surface
of the fruit, a traditional method that yields an intentionally coarse and uneven
shred for extra crunch. My knife skills may be questionable, and I am in no hurry of
slashing a finger or two, so I resort to my trustee grater and alternate
between the medium and large-sized holes for that effortlessly rustic, crunchy
result. </span></div>
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<span style="color: #444444;"><span style="color: #444444;">For the most authentic result</span>,
it is ideal to sweeten the dish with <b>Thai palm sugar</b>, available at
most southeast Asian grocery shops; if unavailable,
substitute with soft light brown sugar for a "same same but different" caramelized taste. With sourness being a dominant flavor in <i>som </i></span><span style="color: #444444;"><i><span style="color: #444444;"><i style="font-family: inherit;"><span style="font-family: inherit;">tum</span></i></span></i> - as the name suggests - the use of fresh lime is essential for a
citrusy tang to balance off the sweetness of palm sugar and
saltiness of fish sauce and dried shrimp. </span><span style="color: #444444;">I</span><span style="color: #444444;">t is also not uncommon to use a bit of <b>tamarind</b> water in addition to lime juice f</span><span style="color: #444444;"><span style="color: #444444;">or a more complex note of sweetness and tartness, so give that a try!</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS4kgUg8HKm5qjeb60wISmTbCtZlo2AxQfTMLtmmU7Rlg1mQIPApV3-k5EpUuHaCxiPZEHoDSVZUYsvLK7IAG93RJ2v3mKQL02stv6kUsTu80HjPhMDo9gEs5nEA-pX9UNQ256QiaTOcT2/s1600/COVER+7.1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1077" data-original-width="1600" height="430" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS4kgUg8HKm5qjeb60wISmTbCtZlo2AxQfTMLtmmU7Rlg1mQIPApV3-k5EpUuHaCxiPZEHoDSVZUYsvLK7IAG93RJ2v3mKQL02stv6kUsTu80HjPhMDo9gEs5nEA-pX9UNQ256QiaTOcT2/s1600/COVER+7.1.jpg" width="640" /></a><br />
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<span style="color: #444444;"><i><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">O</span></i>n a different note, around this time of year, people all across Thailand would normally be gearing up for the Thai New Year celebrations. </span><span style="color: #444444;">Under the ongoing Covid-19 pandemic, however, numerous Songkran events are cancelled, families are urged to stay in, the young are asked to avoid visiting their elderly family members in order to protect the most vulnerable, and international travel continues to be severely restricted. W</span><span style="color: #444444;">hat is usually the most festive national holiday, doused with globally renowned ritual water splashing that draws tens of thousands of visitors each year, may present an oddly quiet scene this year. As with the rest of the planet, I hope that this global crisis will soon come to an end, and that life can resume its track as soon as possible for all.</span><br />
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<span style="color: #444444;">With that said,<i> sawadee pee mai krub!</i> </span><br />
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<span style="color: #444444;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #444444;">
<span style="font-family: inherit;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><i>I</i></span><span style="font-family: inherit;"><i><b>ngredients</b></i></span></span></span></span></span><br />
<span style="color: #444444; font-family: inherit;">Half a <span style="color: #45818e;">green</span> <span style="color: #45818e;">papaya</span> (about 2-3 cups shredded)</span><br />
<span style="color: #444444; font-family: inherit;">Half a small <span style="color: #45818e;">carrot</span></span><br />
<span style="color: #444444; font-family: inherit;">6 string beans or 2 <span style="color: #45818e;">long beans</span></span><br />
<span style="color: #444444; font-family: inherit;">1-2 small <span style="color: #45818e;">tomatoes</span> or 6 cherry tomatoes</span><br />
<span style="color: #444444; font-family: inherit;"><span style="color: #231f20;"><span style="font-size: 17px;">1-3 red <span style="color: #45818e;">bird’s eye </span></span></span><span style="color: #231f20;"><span style="font-size: 17px;"><span style="color: #45818e;">chilies</span> </span></span></span><br />
<span style="background-color: white; font-size: 17px;"><span style="color: #444444; font-family: inherit;">2 <span style="color: #45818e;">garlic cloves</span></span></span><br />
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<span style="color: #231f20; font-family: inherit;"><span style="color: #444444; font-size: 17px;">1 1/2 tablespoons Thai <span style="color: #45818e;">palm sugar</span></span></span></div>
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<span style="color: #231f20; font-family: inherit;"><span style="color: #444444; font-size: 17px;">1 1/2 tablespoons <span style="color: #45818e;">fish sauce</span></span></span></div>
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<span style="color: #231f20; font-family: inherit;"><span style="color: #444444; font-size: 17px;">Juice of 1-2 <span style="color: #45818e;">Thai</span> <span style="color: #45818e;">limes</span></span></span></div>
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<span style="color: #231f20; font-family: inherit;"><span style="color: #444444; font-size: 17px;">2 tablespoons <span style="color: #45818e;">peanuts</span></span></span></div>
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<span style="color: #231f20; font-family: inherit;"><span style="color: #444444; font-size: 17px;">1 tablespoon <span style="color: #45818e;">dried shrimp</span> (optional)</span></span><br />
<span style="color: #231f20; font-family: inherit;"><span style="color: #444444; font-size: 17px;"> </span></span></div>
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<i><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;">D</span><b>irections</b></span></i></div>
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<span style="color: #231f20; font-family: inherit;"><span style="color: #444444; font-size: 17px;">1. In a small, dry frying pan, toast the <b>peanuts</b> over medium heat until fragrant and golden brown. Remove and set aside.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpDuLImUAqXOMA16NSjNYXgy5hboWyVveK8aWt1yoQrA-ehIWr6wFq1GSUkn-5lIzsIna97WRKlLSY882PU24yYYIdnI-iPj2SPdgpmJlgnFBmrDnbcyS7NpAGl1VFXwpcIqs7qTHfg1aP/s1600/IMG_2678.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="401" data-original-width="1600" height="160" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpDuLImUAqXOMA16NSjNYXgy5hboWyVveK8aWt1yoQrA-ehIWr6wFq1GSUkn-5lIzsIna97WRKlLSY882PU24yYYIdnI-iPj2SPdgpmJlgnFBmrDnbcyS7NpAGl1VFXwpcIqs7qTHfg1aP/s1600/IMG_2678.jpg" width="640" /></a><span style="color: #231f20; font-family: inherit;"><span style="color: #444444; font-size: 17px;">2. Peel and shred <b>green papaya</b> and <b>carrot</b> with a julienne peeler or a regular cheese grater with medium to large sized holes. Trim ends and cut <b>long beans</b> into 2-inch segments. Slice <b>tomatoes</b> into wedges, or halve the cherry tomatoes if using.</span></span></div>
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<span style="color: #231f20; font-family: inherit;"><span style="color: #444444; font-size: 17px;"><br /></span></span></div>
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<span style="color: #231f20; font-family: inherit;"><span style="color: #444444; font-size: 17px;">3. Cut each garlic clove into three pieces. Coarsely smash <b>garlic</b> and whole <b>chilies</b> in a mortar and pestle. Add the<b> palm sugar</b>, <b>beans</b> and <b>tomatoes</b>. Lightly pound to bruise the beans and break up the tomatoes, and ensure that the palm sugar is fully dissolved. Squeeze in the <b>lime</b> <b>juice</b> and <b>fish</b> <b>sauce</b> and pound to combine.</span></span></div>
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<span style="color: #444444; font-family: inherit;"><span style="color: #231f20;"><span style="font-size: 17px;">4. Add the <b>green papaya</b>, <b>carrot</b>, <b>dried</b> <b>shrimp</b> (if using), and <b>toasted</b> <b>peanuts</b>. Lightly pound and toss to combine. Check seasoning. </span></span><span style="background-color: white; font-size: 17px;">The taste should be sweet and salty in perfect balance, with a sharp, sour and spicy tang. Plate up and enjoy fresh!</span></span><br />
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<span style="color: #444444; font-family: inherit;"><span style="background-color: white; font-size: 17px;"><span style="color: #666666; font-family: "georgia" , "times new roman" , serif; font-size: 17.6px;"><b><i>Tried this recipe?</i></b></span><br style="color: #666666; font-family: "PT Sans"; font-size: 17.6px;" /><i style="color: #666666; font-family: "pt sans"; font-size: 17.6px;">Share with me or leave a comment below! Tag #alvinspenthousekitchen.</i><br style="color: #666666; font-family: "PT Sans"; font-size: 17.6px;" /><i style="color: #666666; font-family: "pt sans"; font-size: 17.6px;">Find me on Instagram <a href="https://instagram.com/alvinckl/" style="color: #cc0000; text-decoration-line: none;" target="_blank">@alvinckl</a> and @alvin.penthousekitchen and follow my <a href="https://www.facebook.com/alvinspenthousekitchen" style="color: #cc0000; text-decoration-line: none;" target="_blank">Facebook Fan Page</a>!</i></span></span><br />
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</span><b><span style="color: #444444; font-family: inherit;"><span style="background-color: white; font-size: 17px;"><span style="color: #666666; font-family: "pt sans"; font-size: large;">【 泰式青木瓜沙律 】</span><i style="color: #666666; font-family: "pt sans"; font-size: 17.6px;"><br /></i></span></span></b></h4>
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<span data-offset-key="75rgf-2-0"><span data-text="true"><i><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;">S</span></span></i>awadee Pee Mai Krub</span></span><span data-offset-key="75rgf-4-0"><span data-text="true">!適逢泰國迎接新年,同大家分享地道前菜簡易食譜!青木瓜沙律 (ส้มตำ) 味道酸辣鮮甜又醒胃,往往叫人食得津津有味。就是使用街市常見用來煲湯的那種青木瓜,十元八塊就可以泡製爽脆新鮮的 Som Tum - 在家都能輕易造出正宗泰國風味!</span></span><br />
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<b><span style="color: #231f20; font-family: inherit; font-size: small;"><span style="color: #444444; font-size: 17px;">材料:</span></span></b><br />
<span style="font-size: small;"><span style="color: #45818e;">青木瓜</span> 半個</span><br />
<span style="font-size: small;"><span style="color: #45818e;">甘筍</span> 半枝</span><br />
<span style="font-size: small;"><span style="color: #45818e;">長豆角 </span> 2 條</span><br />
<span style="font-size: small;"><span style="color: #45818e;">小蕃茄 </span> 1 個(或車厘茄 6 粒)</span><br />
<span style="font-size: small;"><span style="color: #45818e;">指天椒</span> 1 - 3 隻</span><br />
<span style="font-size: small;"><span style="color: #45818e;">蒜頭 </span> 2 瓣</span><br />
<span style="font-size: small;"><span style="color: #45818e;">棕櫚糖</span> 1 1/2 湯匙</span><br />
<span style="font-size: small;"><span style="color: #45818e;">魚露</span> 1 1/2 湯匙</span><br />
<span style="font-size: small;"><span style="color: #45818e;">泰國青檸</span> 1 - 2 個</span><br />
<span style="font-size: small;"><span style="color: #45818e;">花生</span> 2 湯匙</span><br />
<span style="font-size: small;"><span style="color: #45818e;">蝦米</span> 隨意 </span><br />
<span style="font-size: small;"> </span><br />
<span style="color: #231f20; font-family: inherit; font-size: small;"><span style="color: #444444; font-size: 17px;">1. 花生用乾鍋烘香,備用。</span></span><br />
<span style="color: #231f20; font-family: inherit; font-size: small;"><span style="color: #444444; font-size: 17px;">2. 青木瓜和甘筍去皮刨絲,長角豆切段,番茄切件(車厘茄切半)。</span></span><br />
<span style="color: #231f20; font-family: inherit; font-size: small;"><span style="color: #444444; font-size: 17px;">3. 把蒜頭和指天椒摏碎。</span></span><br />
<span style="color: #231f20; font-family: inherit; font-size: small;"><span style="color: #444444; font-size: 17px;">4. 加長角豆、番茄和棕櫚糖輕輕摏碎至糖完全溶解。</span></span><br />
<span style="color: #231f20; font-family: inherit; font-size: small;"><span style="color: #444444; font-size: 17px;">5. 倒入魚露和新鮮青檸汁,拌勻來混合各種材料。</span></span><br />
<span style="color: #231f20; font-family: inherit; font-size: small;"><span style="color: #444444; font-size: 17px;">6. 加入青木瓜、甘筍絲、蝦米和花生,一邊繼續輕輕摏碎、一邊拌勻,令各樣材料更為入味。試味並再作適當調味,即成! </span></span><br />
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<span style="color: #444444; font-family: inherit;"><span style="background-color: white; font-size: 17px;"><span style="color: #666666; font-family: "georgia" , "times new roman" , serif; font-size: 17.6px;"><b><i>Tried this recipe?</i></b></span><br style="color: #666666; font-family: "PT Sans"; font-size: 17.6px;" /><i style="color: #666666; font-family: "pt sans"; font-size: 17.6px;">Share with me or leave a comment below! Tag #alvinspenthousekitchen.</i><br style="color: #666666; font-family: "PT Sans"; font-size: 17.6px;" /><i style="color: #666666; font-family: "pt sans"; font-size: 17.6px;">Find me on Instagram <a href="https://instagram.com/alvinckl/" style="color: #cc0000; text-decoration-line: none;" target="_blank">@alvinckl</a> and @alvin.penthousekitchen and follow my <a href="https://www.facebook.com/alvinspenthousekitchen" style="color: #cc0000; text-decoration-line: none;" target="_blank">Facebook Fan Page</a>!</i></span></span></div>
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ck. Alvinhttp://www.blogger.com/profile/18114945645856618376noreply@blogger.com0tag:blogger.com,1999:blog-1837004133561455797.post-70921012996381848562020-04-02T21:00:00.000+08:002020-04-18T14:28:57.933+08:00Steamed White Sugar Sponge Cake | 傳統白糖糕<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsvI0JZHvaqMDlK2DxHKu29J0tqrgWnhDZzkHFvkidZaiP2yGNvvZ6TDDzrwxgcUcQ_1ooRGEaqBfJqIcCN7TXQaT1u4mXiC1VdOEVE2GG9fvxv2CaJXrw95vNxrxHAfv-Gu0-146kbLDA/s1600/COVER+2.1.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1137" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsvI0JZHvaqMDlK2DxHKu29J0tqrgWnhDZzkHFvkidZaiP2yGNvvZ6TDDzrwxgcUcQ_1ooRGEaqBfJqIcCN7TXQaT1u4mXiC1VdOEVE2GG9fvxv2CaJXrw95vNxrxHAfv-Gu0-146kbLDA/s1600/COVER+2.1.jpg" width="454" /></a></td></tr>
<tr align="left"><td class="tr-caption">附中文食譜</td></tr>
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<i><span style="font-size: x-large;"><span style="font-family: "georgia" , "times new roman" , serif;">T</span></span></i>he classic Chinese steamed white sugar sponge cake is a childhood favorite for many, and it is no exception for me growing up in 1990's Hong Kong. The sheer thought of this humble street snack brings back many sweet memories - of my mother always buying me a couple of slices every time she visited the wet market; and me always looking at her with puppy eyes whenever we passed by a shop selling the familiar triangular slices. It is a symbol of joy in its simplest form.</div>
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The steamed white sugar sponge cake (白糖糕, <b><i>bak tong gou</i></b>) is light and fluffy, glossy and slightly sticky to the touch, and <b>moist and</b> <b>springy</b> on the inside. It is sweet - but not tooth-achingly sweet, with a faint floral aroma that reminds of <b>sweet rice wine and fermented glutinous rice</b> that I adore (even as a child) and later come to recognize as <b>yeast</b>. Tearing into the cake would reveal an intricate <b>honeycomb-like columnar structure</b> that I always, to this day, find absolutely fascinating.<br />
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I may have since then left home for the United States for school for a number of years and not had <i>bak tong gou</i> for ages, but my affinity for this childhood favorite never weakened. Even upon my return to Hong Kong, I always made a stop at this old hawker who sold all kinds of traditional homemade confections from a little cart on Wellington Street, Central. This old hawker would have long gone by now. And with this old gentleman being quite possibly the very last hawker vending traditional sweets under the government's non-transferable itinerant hawker license, <i>bak tong gou</i> and the like will now be only found at handfuls of <b>traditional bakeries, congee shops, and occasional dim sum lunches</b> across town. The fond memories that many of us share of this childhood favorite, however, never fades.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga1OtO9Osj_QXx6b_Iw55p68Ra5NHZtM9IOzEsupIPPdseDXxtnEjbvpQsPLgTgshLvEkf4He9s3UUMEQ7OKdtGSTHrlUaK55qHGJinheS-phjgTo4TmZZo9ysTQaP1pR00-xIvnL6CIEM/s1600/COVER+3.2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1243" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga1OtO9Osj_QXx6b_Iw55p68Ra5NHZtM9IOzEsupIPPdseDXxtnEjbvpQsPLgTgshLvEkf4He9s3UUMEQ7OKdtGSTHrlUaK55qHGJinheS-phjgTo4TmZZo9ysTQaP1pR00-xIvnL6CIEM/s1600/COVER+3.2.jpg" width="496" /></a></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><i>M</i></span></span>aking the steamed white sugar sponge cake at home is really rather simple. With such a simple and inexpensive ingredient list, making this cake yourself and revisiting the memory lane might in fact be easier than finding this cake on the streets these days. As the name suggests, <i>bak tong gou</i> calls for <b>granulated white sugar</b>, giving the cake that pure white appearance that becomes slightly off-white only with the addition of yeast. Using brown sugar would create a sister version of the sponge cake, (黃糖糕) <b><i>wong tong gou</i></b>, or as Hong Kongers call it - <b>steamed yellow sugar sponge cake</b>. And like many traditional Chinese cakes, the sponge cake is steamed rather than baked.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVOdbhMZlaXCnxS9151B2FXcqpmmbQYMGFzpi6-5IurflRBowNIHMIQu1uV64vwedjrtNCVwVtEbae00pl1P26kdAWGJdm0HZvWuMjBJDwSiT7Yx5ZXK44eIozHeV3mL5lrdXQX9CgP2VL/s1600/IMG_7352.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1082" data-original-width="1600" height="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVOdbhMZlaXCnxS9151B2FXcqpmmbQYMGFzpi6-5IurflRBowNIHMIQu1uV64vwedjrtNCVwVtEbae00pl1P26kdAWGJdm0HZvWuMjBJDwSiT7Yx5ZXK44eIozHeV3mL5lrdXQX9CgP2VL/s1600/IMG_7352.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>The yeast gives the steamed sponge cake a distinct, honeycomb-like columnar texture and appearance</i></td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><i>I</i></span></span> have tried different methods and measurements for making the <i>bak tong gou</i>, and the one I share here by far trumps all others when it comes to effort and ease. Conventional approach will suggest cooking the rice flour mixture together with the sugar syrup over low heat on the stove top, which would require rigorous stirring and a greater attention span to prevent lumps from forming. I have also tried the double-boiler method which, while providing less direct heat, likewise requires continuous stirring. Instead, to make life and an already easy recipe a whole lot easier (who doesn't like the sound of that?), simply dissolve the sugar and yeast in warm water and add them to the rice flour mixture and give that a good stir, and the mixture is ready to rest.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcH3jwQbVyUjnp9ZNFS3d7GLofb5ALdrrrujk2cM7Yh5VCnsJgitRHIuEsza6ULMEDtABuYc1c1DJHWHvJQa24IgVKiW2E-_jAkpyo5w03i8HjWGZgtS0vvPQcxFfjyOxKhRSLIEDhm8Hj/s1600/COVER+4.1.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1202" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcH3jwQbVyUjnp9ZNFS3d7GLofb5ALdrrrujk2cM7Yh5VCnsJgitRHIuEsza6ULMEDtABuYc1c1DJHWHvJQa24IgVKiW2E-_jAkpyo5w03i8HjWGZgtS0vvPQcxFfjyOxKhRSLIEDhm8Hj/s1600/COVER+4.1.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Bak tong gou should taste sweet but not sour, which is a sign of over fermentation</i></td></tr>
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By doing this, not only will you save loads of time from having to wait impatiently for the mixture to cool down before adding the yeast (lest you kill the yeast), you also spare a whole lot of elbow grease and the risk of ending up with undesirable lumps in the batter. Boom, an easy recipe just made even easier.<br />
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After putting together the batter, it is to be simply left covered for hours to allow the yeast to do its thing. The exact amount of time varies with <b>ambient temperature</b>, ranging anywhere from three hours in summer up to seven in colder months. Following the below technique will significantly cut the idle time, regardless the season.<br />
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<span style="font-family: inherit;"><span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;">I </span></span></span>have long been known to detest precise measurements in the kitchen, relying almost too wholeheartedly on "the senses" and cups and tablespoons and only reluctantly pulling my kitchen scale out when converting recipes into metric units when called for. Most recipes online for the steamed sponge cake come in metric unit. Fortunately, the steamed sponge cake is very forgiving to minor mathematical errors. Out of convenience, here I provide both measurements in cups as well as
grams or millimeters. From here on out, with this recipe <i>finally</i> consolidated and added to my collection, I am rejoicing that my kitchen scale can rest in peace inside the cabinet whenever I make <i>bak tong gou</i>. Perhaps I would be making this cake and walking down the memory lane more often from now on!</div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i><span style="font-size: x-large;">I</span><b>ngredients...</b></i></span><br />
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1 cup <span style="color: #45818e;">warm water</span>, divided<br />
1 cup <span style="color: #45818e;">water</span> <br />
2 cups (280 g) <span style="color: #45818e;">rice flour</span><br />
3/4 cup (150 g) <span style="color: #45818e;">white sugar</span>, divided<br />
2 teaspoons <span style="color: #45818e;">active dry yeast</span><br />
1/4 teaspoon <span style="color: #45818e;">vegetable oil</span><br />
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<b><span style="font-family: "georgia" , "times new roman" , serif;"><i>Proofing the yeast & </i></span></b><b><span style="font-family: "georgia" , "times new roman" , serif;"><i><b><span style="font-family: "georgia" , "times new roman" , serif;"><i>making the batter</i></span></b></i></span></b></div>
1. Transfer 1/4 cup of the <b>warm water</b> into a cup or bowl. The water should be around or just slightly higher than body temperature (roughly 100<span class="st">°</span>F/38<span class="st">°</span>C) and not hot to the touch. Tip in the <b>active dry yeast</b> along with 1/2 teaspoon of the <b>sugar</b>, stir well and let rest for 10 minutes or until foamy<span style="font-family: "georgia" , "times new roman" , serif;">.</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8jp2me43CXxj_mQn6lu7avrhICV6wi4-EULaBP4rJ9UgS1MYvnVfuNDzTBd-KNjjiYmqfKn2-GaoMd00rKmYxv55Qrd4WJx-wtq5MziBLy6N_vm91jMy9WtdenpRK9tZapxRGdUPNpwRZ/s1600/IMG_7325.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh7YARCZJlXZ119IrV_HPO0NGW-SBedJ-GCm-rKCch7SmWD_ERXamUZD6LSdjjEwCRcNs5uQ-M882QA5iZkfJjfdH1Pvd2IN4l0uM6_WISOHdFQrhBSCdIwz38hCyKK9vesSrwr4SKopve/s1600/IMG_2491.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="401" data-original-width="1600" height="160" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh7YARCZJlXZ119IrV_HPO0NGW-SBedJ-GCm-rKCch7SmWD_ERXamUZD6LSdjjEwCRcNs5uQ-M882QA5iZkfJjfdH1Pvd2IN4l0uM6_WISOHdFQrhBSCdIwz38hCyKK9vesSrwr4SKopve/s1600/IMG_2491.jpg" width="640" /></a> <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8jp2me43CXxj_mQn6lu7avrhICV6wi4-EULaBP4rJ9UgS1MYvnVfuNDzTBd-KNjjiYmqfKn2-GaoMd00rKmYxv55Qrd4WJx-wtq5MziBLy6N_vm91jMy9WtdenpRK9tZapxRGdUPNpwRZ/s1600/IMG_7325.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1066" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8jp2me43CXxj_mQn6lu7avrhICV6wi4-EULaBP4rJ9UgS1MYvnVfuNDzTBd-KNjjiYmqfKn2-GaoMd00rKmYxv55Qrd4WJx-wtq5MziBLy6N_vm91jMy9WtdenpRK9tZapxRGdUPNpwRZ/s1200/IMG_7325.jpg" width="320" /></a>2. In a large mixing bowl, combine the <b>rice</b> <b>flour</b> and 1 cup of <b>water</b> (room temperature). Stir until thick and smooth.<br />
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3. Add <b>sugar</b> to the remaining 3/4 cup of <b>warm water</b> and mix well until
sugar dissolves. Check that the syrup is close to body temperature and
not hot to the touch.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwo7XTPkI4UWkOs4Cf87o0gmHvoGHRuONVg6fsT0JgYfBz2sKt4dGZtzpoJhHnKrww2gYd9utJomtjUC3RkgnvxbKSTWuTVuHWicJeOuxQMvnR2dnmPt0N_c3zpzSxzO9CN2Hzieup_h2B/s1600/IMG_7328.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1066" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwo7XTPkI4UWkOs4Cf87o0gmHvoGHRuONVg6fsT0JgYfBz2sKt4dGZtzpoJhHnKrww2gYd9utJomtjUC3RkgnvxbKSTWuTVuHWicJeOuxQMvnR2dnmPt0N_c3zpzSxzO9CN2Hzieup_h2B/s1200/IMG_7328.jpg" width="320" /></a>4. Add the <b>yeast mixture</b> and <b>syrup</b> to the <b>flour mixture</b> and stir well to
combine. Cover with cling wrap and place inside a microwave or oven
along with <b>two cups of boiling water</b> to generate heat. Close the door
and let the batter rest for 2 hours or until large
bubbles form on the surface of the batter. Refresh the boiling water to
speed up the process if needed.<br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><b><i>Steaming the cake</i></b></span><br />
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1. Grease a 9-inch round cake pan generously with oil. Once the batter is ready, remove from the oven, stir well, and transfer batter to a large measuring cup. Add<b> vegetable oil </b>and stir to combine.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfmD6NSk3hBToHoXpIjtXVNNjROLM7newBl8wPNKqeY2qe4hlsHSGwmexBp9jYmNVeBsgisAQTl8j_NjRMS1PNK4nWT5StAli0-KSh7lbGWHw5VYNb_DgP6bp9-mJVrixL3Q2GcqVpIBN5/s1600/IMG_2489.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="534" data-original-width="1600" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfmD6NSk3hBToHoXpIjtXVNNjROLM7newBl8wPNKqeY2qe4hlsHSGwmexBp9jYmNVeBsgisAQTl8j_NjRMS1PNK4nWT5StAli0-KSh7lbGWHw5VYNb_DgP6bp9-mJVrixL3Q2GcqVpIBN5/s1600/IMG_2489.jpg" width="640" /></a>2. For a smoother cake surface, pour batter over a strainer into the cake pan and discard the foam. Steam over high heat, covered with the lid wrapped with a tea towel, for 25 minutes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiasclOQr23wPv5CvEf1ntpZ-tlBZDdThSnInO5QUwOr-mAJdGlfZ2mj0JTE4SOPPUbzTSpSEfJcG6rbxn82jcblHodYHv5i0C7NV5LeXyoYh1M3I2MFdJ-4nMsGWcTwyy1KEH0dY1VJ7Cw/s1600/IMG_2466.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiasclOQr23wPv5CvEf1ntpZ-tlBZDdThSnInO5QUwOr-mAJdGlfZ2mj0JTE4SOPPUbzTSpSEfJcG6rbxn82jcblHodYHv5i0C7NV5LeXyoYh1M3I2MFdJ-4nMsGWcTwyy1KEH0dY1VJ7Cw/s1200/IMG_2466.JPG" width="320" /></a></div>
3. Turn the heat off and allow the cake to rest in the steamer for 10 minutes with the lid off. Remove cake from the steamer and let cool for another 10 minutes on the counter. Slice and enjoy fresh at its best!<br />
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<i>Note: </i>Cover and store at room temperature for up
to 24 hours. After that, refrigerate for up to 4 days. To reheat, steam gently. <br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><b><i>Is Bak Tong Gou also your childhood favorite?</i></b></span><br />
<i style="font-family: "pt sans";">Share with me or leave a comment below! Tag #alvinspenthousekitchen. </i><br />
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<h3 style="text-align: center;">
【 傳統白糖糕 】</h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-5cUfg8ock4Tx15T2IhvIdqkd80FZyom46Nf_39eSluf64sHOGtDeOJj6jub_huBPCHHhU71rKCv9YhKaQr9bj4ETir2WX0JrdszU2pMPumBKGnrHTE2_qdCf-Eux-2a0Clqp5ok_fj2z/s1600/COVER+1.1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1108" data-original-width="1600" height="442" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-5cUfg8ock4Tx15T2IhvIdqkd80FZyom46Nf_39eSluf64sHOGtDeOJj6jub_huBPCHHhU71rKCv9YhKaQr9bj4ETir2WX0JrdszU2pMPumBKGnrHTE2_qdCf-Eux-2a0Clqp5ok_fj2z/s1600/COVER+1.1.jpg" width="640" /></a></div>
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<span data-offset-key="a8m2s-0-0"><span data-text="true"><b><span style="font-size: x-large;">自</span></b>細對白糖糕就有著一種情意結。想當年媽媽知道我最愛白糖糕,每次落街市都會買來給我吃;人大了,白糖糕依然充滿著童年回憶。</span></span><span class="_3gl1 _5zz4" data-offset-key="a8m2s-1-0" style="background-image: url("https://static.xx.fbcdn.net/images/emoji.php/v9/t28/3/16/1f970.png"); background-size: 16px 16px; height: 16px; width: 16px;"><span class="_ncl"><span data-offset-key="a8m2s-1-0"><span data-text="true"></span></span></span></span><span data-offset-key="a8m2s-2-0"><span data-text="true">別看白糖糕外表平凡,一件好的白糖糕雪白晶瑩、味道清甜芳香而不酸、入口爽滑而稍韌,難怪令人難以抗拒。自家製白糖糕十分簡單,</span></span><span data-offset-key="eh4ai-0-0"><span data-text="true">經過屢次改良,終於研製出以下最簡易、最省時、零失敗的食譜跟大家分享、一起懷緬童年!</span></span></div>
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<b>材料:</b><br />
<span style="color: #45818e;">溫水</span>* 240 毫升<br />
<span style="color: #45818e;">清水</span> 240 毫升<br />
<span style="color: #45818e;">粘米粉</span> 280 克<br />
<span style="color: #45818e;">砂糖</span> 150 克<br />
<span style="color: #45818e;">即溶酵母</span> 2 茶匙<br />
<span style="color: #45818e;">菜油</span> 1/4 茶匙<br />
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<b>做法: </b><br />
1. 先用 60 毫升溫水來開即溶酵母,加入半茶匙砂糖,拌勻備用約 10 分鐘。<br />
2. 粘米粉及清水拌勻至輕微黏稠狀,備用。<br />
3. 剩餘砂糖與溫水攪勻至完全溶解。<br />
4. 將發好起泡的酵母和糖水加入粘米粉漿內拌勻。<br />
5. 蓋上保鮮紙,連同 2 杯滾水放置在微波爐或焗爐裡面發酵 2 小時,直至粉漿出現大氣泡。滾水會製造蒸氣熱力,有助粉漿在受控的環境下迅速發酵。 <br />
6. 發酵好的粉漿加入菜油拌勻,隔篩(隔除過量氣泡,白糖糕表面會更加光滑)倒入已掃油的圓形不鏽鋼碟內,用大火蒸約25分鐘。<br />
7. 熄火開蓋,待涼約 10 分鐘後把白糖糕取出再晾涼約 10 分鐘後切件即成!<br />
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備註:<br />
1. *注意暖水溫度應接近或輕微高於體溫,不應燙手,不然會「殺死」酵母。<br />
2. 家中如有蒸籠,可以用蒸籠去蒸,不然可以用毛巾包著煲蓋隔水蒸,有助防止倒汗水滴在糕面,影響製成品。<br />
3. 正宗白糖糕其實不該帶有酸味,而酸味可能來自發酵過度。 <br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><b><i>Is Bak Tong Gou also your childhood favorite?</i></b></span><br />
<i style="font-family: "pt sans";">Share with me or leave a comment below! Tag #alvinspenthousekitchen. </i><br />
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ck. Alvinhttp://www.blogger.com/profile/18114945645856618376noreply@blogger.com2tag:blogger.com,1999:blog-1837004133561455797.post-89738562776285891302020-03-25T21:05:00.000+08:002020-04-02T14:59:30.666+08:00Bircher Muesli: Overnight Oats | 什錦果麥早餐<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr align="left"><td class="tr-caption">附中文食譜</td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><i>T</i></span></span>he first time I've ever tried Bircher muesli was actually on an inflight breakfast tray - the bowl of oats was creamy, delicious, and feels healthy - and after a second helping it also kept my belly happily and reasonably full. Bircher muesli took on the name of a Swiss physician named <b>Maximilian Bircher-Benner</b>, who in around 1900 encouraged his patients to have a diet rich with raw fruit and vegetables to cure their ailments, and developed a breakfast that is till today popular throughout Switzerland and Germany.<br />
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<tr align="left"><td class="tr-caption"><i>In a hurry in the morning? Pack the muesli in a container the night before and take it to go in the AM!</i></td></tr>
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Unlike oatmeal porridge cooked on stove top (a common breakfast even in Hong Kong), Bircher muesli requires no cooking but rather soaking <b>raw oats</b> overnight, allowing the grains to absorb the liquid and soften enough to eat uncooked, hence the name <b>overnight oats</b>. The virtue of overnight oats is really in its ease of preparation - all it takes is just minutes to stir everything together the night before and there you have a nutritious breakfast always on standby for the rest of the week. It is perfect for early mornings or for breakfast on the go. And though Bircher muesli is called overnight oats, all you really need is several hours to let the oats soften sufficiently.<br />
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<tr align="left"><td class="tr-caption"><i>All it takes is just minutes to stir everything together the night
before- brekkie is ready in the morning.</i></td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><i>P</i></span></span>acked with
slow-release energy, protein, fruit and seeds, this easy overnight oats recipe is a complete breakfast to get your day started and keep you going until lunchtime. The recipe provides the base for countless variations - customize your Bircher muesli with any seeds and nuts, seasonal fruits, and choice of dairy or plant-based milk. The addition of chia seeds not only gives a major protein boost, it also gives the muesli a rich creaminess. Experiment with mixing in yoghurt, applesauce, or even nut butter. As far as toppings go, you can use just about anything your heart desires for fruit and nuts.<br />
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<tr><td class="tr-caption" style="text-align: center;"><i>Bircher muesli is typically enjoyed chilled, making it perfect for warmer months</i></td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b><i><span style="font-size: x-large;">I</span></i><i>ngredients</i></b></span><br />
1 cup (100 g) <span style="color: #45818e;">whole rolled oats</span><br />
1 1/2 tablespoon <span style="color: #45818e;">chia seeds</span><br />
1 tablespoon <span style="color: #45818e;">pumpkin seeds</span><br />
Small handful of <span style="color: #45818e;">dried cranberries</span>, raisins, or goji berries<br />
1 <span style="color: #45818e;">apple</span> <br />
1 1/2 cup <span style="color: #45818e;">milk</span> of choice<br />
A dash of <span style="color: #45818e;">pure vanilla extract</span>, optional<br />
A drizzle of <span style="color: #45818e;">maple syrup</span>, optional<br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><b><i><span style="font-size: x-large;">D</span>irections </i></b></span><br />
<span class="wpurp-recipe-instruction-text" style="position: static; text-align: inherit; vertical-align: top;">Peel and coarsely grate half the apple, reserving the other half for the morning. Combine
all ingredients in a bowl and mix
thoroughly. Cover and place in the fridge overnight or at least for 1 hour. </span><span class="wpurp-recipe-instruction-text" style="position: static; text-align: inherit; vertical-align: top;">When ready to serve, stir through the muesli and top up with a splash of milk if desired. Top with freshly grated apple, berries, nuts and seeds, granola or any toppings as desired or enjoy as it is! </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><b><i>Tried this recipe?</i></b></span><br />
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<b><span class="wpurp-recipe-instruction-text" style="position: static; text-align: inherit; vertical-align: top;"><b>【 什錦果麥早餐 】 </b></span></b>
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<span class="wpurp-recipe-instruction-text" style="position: static; text-align: inherit; vertical-align: top;"><b>材料:</b></span><br />
<span class="wpurp-recipe-instruction-text" style="position: static; text-align: inherit; vertical-align: top;"><span style="color: #45818e;">燕麥片</span> 100 克</span><br />
<span class="wpurp-recipe-instruction-text" style="position: static; text-align: inherit; vertical-align: top;"><span class="st"><span style="color: #45818e;">奇亞籽</span> 1 1/2 湯匙</span></span><br />
<span class="wpurp-recipe-instruction-text" style="position: static; text-align: inherit; vertical-align: top;"><span class="st"><span style="color: #45818e;">南瓜籽</span> 1 湯匙</span></span><br />
<span class="wpurp-recipe-instruction-text" style="position: static; text-align: inherit; vertical-align: top;"><span class="st">各式<span style="color: #45818e;">乾果 </span> 適量(蔓越莓、提子乾、杞子)</span></span><br />
<span class="wpurp-recipe-instruction-text" style="position: static; text-align: inherit; vertical-align: top;"><span class="st"><span style="color: #45818e;">蘋果</span> 1 個</span></span><br />
<span class="wpurp-recipe-instruction-text" style="position: static; text-align: inherit; vertical-align: top;"><span class="st"><span style="color: #45818e;">牛奶</span>或植物奶 350 毫升</span></span><br />
<span class="wpurp-recipe-instruction-text" style="position: static; text-align: inherit; vertical-align: top;"><span class="st"><span style="color: #45818e;">純雲呢拿香精</span> 數滴(可免)</span></span><br />
<span class="wpurp-recipe-instruction-text" style="position: static; text-align: inherit; vertical-align: top;"><span class="st"><span style="color: #45818e;">純楓糖漿</span> 隨喜好(可免)</span></span><br />
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<b>做法:</b><br />
將半個蘋果去皮,刨成絲,另一半留起備用。把所有材料放入碗內,拌勻。蓋好後放入雪櫃存放一整夜或最少一小時。可存放三天。翌日享用時,拌勻並隨喜好加上新鮮蘋果、香蕉、各式鮮莓和堅果。<br />
<span class="wpurp-recipe-instruction-text" style="position: static; text-align: inherit; vertical-align: top;"><span class="st"></span> </span><br />
<span class="wpurp-recipe-instruction-text" style="position: static; text-align: inherit; vertical-align: top;"></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b><i>Tried this recipe?</i></b></span><br />
<i style="font-family: "pt sans";">Share with me or leave a comment! #alvinspenthousekitchen </i><br />
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ck. Alvinhttp://www.blogger.com/profile/18114945645856618376noreply@blogger.com0tag:blogger.com,1999:blog-1837004133561455797.post-2103132125568208562020-02-10T21:00:00.000+08:002020-02-10T21:00:07.080+08:00Charred Cauliflower with Brown Butter Cauliflower Purée | 香烤椰菜花扒兩食<div dir="ltr" style="text-align: left;" trbidi="on">
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<i><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;">T</span></span></i>o many people including myself once upon a time, cauliflower on its own just screamed bland, boring and bleh. And then charred cauliflower "steaks" and whole roasted cauliflowers started appearing everywhere, offering a satisfying, meaty meat-alternative worthy as a main event. I have been dying to jump on that bandwagon for long, and the opportunity finally presented itself when I lay my eyes on a crate of gorgeous cauliflower at a market in Amsterdam.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpRXCR8me1J050o-cASSJpi6PDJJheY9dJHGoKQR_831fQsw2kV7WvUlH1i59WuaVCdH1ogB3k0pA23DUq9hByt2OLkivlJSGF83CYPxqC9URh2cyOUmCd9rb9BQu0CndrineadIpOlE0s/s1600/Cualiflower+head+whole.2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1150" data-original-width="1600" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpRXCR8me1J050o-cASSJpi6PDJJheY9dJHGoKQR_831fQsw2kV7WvUlH1i59WuaVCdH1ogB3k0pA23DUq9hByt2OLkivlJSGF83CYPxqC9URh2cyOUmCd9rb9BQu0CndrineadIpOlE0s/s1600/Cualiflower+head+whole.2.jpg" width="640" /></a>Indeed, plain steamed or blanched cauliflower may taste rather
uninspiring. Roasting cauliflower and giving it a little char brings out
its hidden sweetness and nutty aroma, thereby transforming it into
something else mouthwatering. Here cradling my heavy head of cauliflower
in my kitchen half a planet away, I decided to let it shine and be the
star ingredient in a delicious main course two-ways.<br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><i>F</i></span></span>or those of you looking to curb your carbohydrates intake, rejoice! Cauliflower purée is not only creamy and comforting like mashed potatoes, it is also healthier and, well, much lower in carbs. Being free of starch, cauliflower purée also has the benefit of not being prone to over-whipping like potatoes can be. So whip it all day and it will still be lusciously creamy!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ-DRfWN-c7b_w3AH05VUJr1d-WkfKvMfcv6B8MZkRcVQTU8cGEL4hI2yyqsYIaQ3ZBPJ4LZh4a-MUbWv1Q7-JQEUgTLdf2M8ay1s3Z0DVtb0xt7MG3UatqiFKKyjXXxwlfaTVcVrwkqTn/s1600/Cauliflower+Halved.1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1149" data-original-width="1600" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ-DRfWN-c7b_w3AH05VUJr1d-WkfKvMfcv6B8MZkRcVQTU8cGEL4hI2yyqsYIaQ3ZBPJ4LZh4a-MUbWv1Q7-JQEUgTLdf2M8ay1s3Z0DVtb0xt7MG3UatqiFKKyjXXxwlfaTVcVrwkqTn/s1600/Cauliflower+Halved.1.jpg" width="640" /></a><br />
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Puréed cauliflower can be made first by simply boiling or steaming the vegetable, but boiling leaches flavor and nutrients out of the florets and steaming does little to enhance the flavor. By roasting we bring out the rich, nutty flavors - resulting in a purée that is complex and robust in flavor and eliminating any need for excessive seasoning. Stirring in a touch of brown butter adds depth and a magical toasty flavor that perfectly rounds out the nuttiness of the cauliflower. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG01o37_ScuxiXTLHBPpnDSvpJDk22_P1qbEdkHPI7AeAt6lGZrRwuuAS4I5Bg00ZQBaInpwO7AxAVX3rE_Ndtztxi7w58v-ZLG5nGUx13GxhStx22f4uLS53pOEjpCDoMZbeRNkWMi4mm/s1600/IMG_4001.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1065" data-original-width="1600" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG01o37_ScuxiXTLHBPpnDSvpJDk22_P1qbEdkHPI7AeAt6lGZrRwuuAS4I5Bg00ZQBaInpwO7AxAVX3rE_Ndtztxi7w58v-ZLG5nGUx13GxhStx22f4uLS53pOEjpCDoMZbeRNkWMi4mm/s1200/IMG_4001.jpg" width="400" /></a></div>
<span style="font-family: inherit;"><span style="font-size: small;">F</span></span>or a more luscious, full-bodied purée, go for heavy cream as your choice of liquid, or use chicken stock for a more savory direction. Of course you can also use regular milk or plant-based milk like I did! Last but not least, serve with a dollop of fresh homemade pesto or chimichurri to take the experience up a notch! Click below for my pesto recipe: <br />
<a href="https://penthousekitchen.blogspot.com/2018/03/arancini-al-pesto.html" target="_blank">Fresh Homemade Pesto </a></div>
</div>
<i><span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">I</span></span><b><span style="font-family: "georgia" , "times new roman" , serif;">ngredients</span></b> </i><br />
1 large head <span style="color: #45818e;">cauliflower</span><br />
2 tablespoon <span style="color: #45818e;">butter</span><br />
1 cup <span style="color: #45818e;">milk</span>, <span style="color: #45818e;">cream</span>, or <span style="color: #45818e;">chicken stock</span><br />
<span style="color: #45818e;">Extra virgin olive oil</span><br />
<span style="color: #45818e;">Sea salt</span> and freshly ground <span style="color: #45818e;">pepper</span><br />
Optional: fresh pesto or chimichurri, to serve<br />
<br />
<span style="font-family: "georgia" , "times new roman" , serif;"><i><span style="font-size: large;">D</span><b>irections</b></i><b> </b></span><br />
<div style="text-align: center;">
<i>Charred Cauliflower Steaks </i></div>
1. Preheat oven to 200C/400F. Remove the tough outer leaves from cauliflower and halve the cauliflower. From top to bottom, cut two large 3/4-inch thick steaks, one steak from each of the two halves.<br />
<div style="text-align: center;">
<br /></div>
2. Season the steaks with salt and freshly ground pepper. Heat a cast-iron skillet over medium-high heat. Add olive oil and sear the cauliflower for 3-4 minutes per side, until deeply golden. Transfer skillet to the oven and bake for 8-10 minutes, or until cauliflower is tender.<br />
<div>
<br /></div>
<div style="text-align: center;">
<i>Brown Butter Roasted Cauliflower Purée</i><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx76v5TltyL3QeoRFBgkdgPhNTYIVI5tF5jM3bCNFb9WnRH_0Qc9iQrpQ_PXGSq4zeg8eKFIM5CuJdki0AP0U4vk0W8u8A9th_o9fvrRZg-Tj_H3i7KFW2E2CxZ7DyH1zScy70fud-83cH/s1600/Collage+1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="534" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx76v5TltyL3QeoRFBgkdgPhNTYIVI5tF5jM3bCNFb9WnRH_0Qc9iQrpQ_PXGSq4zeg8eKFIM5CuJdki0AP0U4vk0W8u8A9th_o9fvrRZg-Tj_H3i7KFW2E2CxZ7DyH1zScy70fud-83cH/s1600/Collage+1.JPG" width="640" /></a></div>
<div style="text-align: left;">
<i> </i>1. Roughly chop the remaining cauliflower into small pieces until
they resemble crumbs. Place on a foil-lined baking tray, toss with olive
oil and season with salt and pepper. Roast, flipping cauliflower
halfway through roasting, about 18 minutes or until cauliflower is
browned and tender.</div>
</div>
<br />
2. In a saucepan, melt butter over
medium heat. Watch closely as butter foams up and begins to deepen in
color from golden tan to a toasty brown. Remove from heat and transfer
to a heat proof bowl once you smell a nutty aroma.<br />
<br />
3.
In the same saucepan, add roasted cauliflower crumbs and choice of
milk/cream/chicken stock. Bring to a simmer then cook gently until
cauliflower has softened in the liquid, about 5 minutes. Reserve a small
amount of cooked liquid. Using a blender or immersion blender, blend
cauliflower to form a smooth purée, adding more liquid if necessary to
reach desired consistency. Fold in brown butter and serve warm.<br />
<br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b><i>Tried this recipe?</i></b></span><br />
<i style="font-family: "pt sans";">Share with me or leave a comment! #alvinspenthousekitchen </i><br />
<i style="font-family: "pt sans";">Find me on Instagram <a href="https://instagram.com/alvinckl/" style="color: #cc0000; text-decoration: none;" target="_blank">@alvinckl</a> and @alvin.penthousekitchen and follow my <a href="https://www.facebook.com/alvinspenthousekitchen" style="color: #cc0000; text-decoration: none;" target="_blank">Facebook Fan Page</a>!</i> <br />
<div style="text-align: center;">
<h3>
<b>【 香烤椰菜花扒兩食 】</b></h3>
</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhebai-wWnvHl6C6MJ7qCU5Uc8OplTJrGh4w-CcIrxAVxhCiO6nUX-sBu8a8vX23UFmUgfUMzhOmr-vqH4Kn5As8jEPUbBeG5JU-_DvIbpvAQYWLBb38TMZ6-mYmB7ABff7It_A9GyJQNuv/s1600/COVER+3.1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1056" data-original-width="1600" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhebai-wWnvHl6C6MJ7qCU5Uc8OplTJrGh4w-CcIrxAVxhCiO6nUX-sBu8a8vX23UFmUgfUMzhOmr-vqH4Kn5As8jEPUbBeG5JU-_DvIbpvAQYWLBb38TMZ6-mYmB7ABff7It_A9GyJQNuv/s1600/COVER+3.1.jpg" width="640" /></a></div>
<br />
<span style="font-size: x-large;"><b>在</b></span>疫情的威脅下,公眾都減少了外出。今個情人節,倒不如就與情侶齊齊煮餐溫馨晚餐。<span class="_5mfr"><span class="_6qdm" style="background-image: url("https://static.xx.fbcdn.net/images/emoji.php/v9/t28/3/16/1f970.png"); font-size: 16px; height: 16px; width: 16px;"></span></span>忘了訂玫瑰花也別操心,有椰菜花代替啊~! 又一走肉主食主意,或作可口拌菜,配上牛排烤雞就最適合不過了。<br />
<br />
<b>材料:</b><br />
<span style="color: #45818e;">椰菜花</span> 1 大顆<br />
<span style="color: #45818e;">牛油</span> 30 克<br />
<span style="color: #45818e;">牛奶/鮮奶油/高湯</span> 250 ml<br />
<span style="color: #45818e;">初榨橄欖油</span> 適量<br />
<span style="color: #45818e;">海鹽、黑椒</span> 適量<br />
<br />
<b>做法:</b><br />
<div style="text-align: center;">
<b>香烤椰菜花扒</b></div>
1. 預熱焗爐至 200C/400F。將椰菜花一開為二,再於每邊切出一件 0.75 寸厚的椰菜花扒。兩面撒點海鹽和黑椒簡單調味。<br />
2. 鑄鐵鍋燒熱,注入橄欖油。平放椰菜花扒,每邊煎 3 至 4 分鐘至金黃色。<br />
3. 把椰菜花扒連鍋放進焗爐烤 8 至 10 分鐘。<br />
<br />
<div style="text-align: center;">
<b>焦香牛油椰菜花蓉 </b></div>
1. 把剩餘椰菜花切碎,鋪放在蓋了錫紙的烤盤上,撒上適量橄欖油、海鹽和黑椒,烤約 18 分鐘。<br />
2. 牛油以中慢火煮溶,<span class="st"><span class="st"><span class="st">期間會起泡。</span></span></span><br />
<span class="st"><span class="st"><span class="st">3. 偶然用</span></span></span><span class="st"><span class="st"><span class="st">膠刮攪拌,煮至牛油開始呈現咖啡色小塊及聞到焦香後可以熄火。</span></span></span><br />
<span class="st"><span class="st"><span class="st">4. 將焦香牛油倒入耐熱容器內備用,以防燒焦。</span></span></span><br />
5. 鍋裡加入烤好的椰菜花碎及牛奶或高湯。 慢煮約 5 分鐘至椰菜花變軟。<br />
6. 將部分<span style="font-family: "courier new"; font-size: 17px;">煮過椰菜花的牛奶或高湯留起備用。</span>用攪拌器把椰菜花打成蓉 ,期間<span style="font-family: "courier new"; font-size: 17px;">慢慢一點點的加入</span><span style="font-family: "courier new"; font-size: 17px;"><span style="font-family: "courier new"; font-size: 17px;">牛奶或高湯</span>調整濃度。</span><br />
7. <span class="" style="font-family: "courier new"; font-size: 17px;">最後將準備好的牛油加進,伴勻</span>,香香滑滑的椰菜花蓉就完成喇。<br />
<br />
在碟上塗一層椰菜花蓉,再放上香烤椰菜花扒,最後淋上剩餘的 brown butter 即成!配上新鮮自製 pesto sauce 就更份外滋味! <br />
<br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b><i>Tried this recipe?</i></b></span><br />
<i style="font-family: "pt sans";">Share with me or leave a comment! #alvinspenthousekitchen </i><br />
<i style="font-family: "pt sans";">Find me on Instagram <a href="https://instagram.com/alvinckl/" style="color: #cc0000; text-decoration: none;" target="_blank">@alvinckl</a> and @alvin.penthousekitchen and follow my <a href="https://www.facebook.com/alvinspenthousekitchen" style="color: #cc0000; text-decoration: none;" target="_blank">Facebook Fan Page</a>!</i><br />
<br /></div>
ck. Alvinhttp://www.blogger.com/profile/18114945645856618376noreply@blogger.com1tag:blogger.com,1999:blog-1837004133561455797.post-84648062412192892752019-11-21T21:00:00.000+08:002019-11-21T21:00:02.384+08:00Pressure Cooker Braised Chinese Mushrooms with Noodles | 珍菌香菇素煨麵<div dir="ltr" style="text-align: left;" trbidi="on">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh24wFP5SnOjjP5TQWp3wtBAGeV6ApwHLAnENLKDpx_9FmAS6Jwn9L5UpvuXSlpO6csND1aYVikyEcMZHVB3L_TbRO6O9ihbfE1YRm-GlXnc6ey0wPkE8xWqpRE4te0kuDKGu3n2vYUx7xU/s1600/COVER+1.1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1106" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh24wFP5SnOjjP5TQWp3wtBAGeV6ApwHLAnENLKDpx_9FmAS6Jwn9L5UpvuXSlpO6csND1aYVikyEcMZHVB3L_TbRO6O9ihbfE1YRm-GlXnc6ey0wPkE8xWqpRE4te0kuDKGu3n2vYUx7xU/s1600/COVER+1.1.jpg" width="442" /></a></td></tr>
<tr align="right"><td class="tr-caption">附中文食譜</td></tr>
</tbody></table>
<i><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;">E</span></span></i>arlier this summer I stumbled into a cozy local health-food cafe in the heart
of the Mongkok Flower Market looking to fill my midday hunger pang. Nutritious soups, tonics and healthy desserts aside, the menu features a one and only savory and more substantial signature dish - noodles with braised assorted Chinese mushrooms - with a brief description of its health-giving properties. The bowl of noodles was simple, tasty and comforting, and perfect for a light lunch or dinner; I thought I could
easily make a similar version at home with my own mix of mushrooms I
have in the pantry.<br />
<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfCIHqXC_zBfLX22vvVU7Y7pwHfuMNRJ8fvo7hm4hBQNDwgTHxgCNU7EUAoPLVXS-jDyjRn5zrRiqanQ7n-Eu8SKbXHYe_rbX41i8ITnQQIfV-TgVO793ZdUOB_rWVanOMJ70DQuwVT3n8/s1600/Ingredients+1.1.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1090" data-original-width="1600" height="436" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfCIHqXC_zBfLX22vvVU7Y7pwHfuMNRJ8fvo7hm4hBQNDwgTHxgCNU7EUAoPLVXS-jDyjRn5zrRiqanQ7n-Eu8SKbXHYe_rbX41i8ITnQQIfV-TgVO793ZdUOB_rWVanOMJ70DQuwVT3n8/s1600/Ingredients+1.1.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Each type of precious fungi contributes to creating a complex blend of intense flavors, aroma and rich textures </i></td></tr>
</tbody></table>
</div>
<br />
Every now and then, our generally meat-heavy diet at the workplace or in dining out gets me feeling in need of a break - a desperate longing for staying in and cooking something light, satisfying, and completely meat-free, something as basic as braised mushrooms. Dried mushrooms come to the rescue on days when I am just too lazy to go all out on market visits and meal prep. Thanks to their superb meatiness, Chinese dried shiitake and monkey head mushrooms can easily be the star of any vegetarian or vegan main event. As long as they are stored in a cool place and away from direct sunlight (sometimes even in the freezer), dried mushrooms keep well and make a good pantry staple.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0JKSx-F1OVOQblYt6ErTkTY5pL807hwyRpBtBicccu6y1SLCqIcQMCirAI9MyEK_guY9trEuWWDgxqtBnSl755Yc8D5ep5CHZ-oZsFbr5NcCV2s3c87snVNG1aSEXXNNoMKonwW4aVDHw/s1600/COVER+2.2+Fissler.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1066" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0JKSx-F1OVOQblYt6ErTkTY5pL807hwyRpBtBicccu6y1SLCqIcQMCirAI9MyEK_guY9trEuWWDgxqtBnSl755Yc8D5ep5CHZ-oZsFbr5NcCV2s3c87snVNG1aSEXXNNoMKonwW4aVDHw/s1600/COVER+2.2+Fissler.jpg" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Cut cooking time down with a pressure cooker like this Vitavit</i><span class="ILfuVd"><span class="e24Kjd">®</span></span><i> by Fissler</i></td></tr>
</tbody></table>
<div style="text-align: left;">
</div>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><i>C</i></span></span>hinese braised mushrooms is familiar to many, as they frequently make appearance at banquets and especially during Chinese New Year celebrations, where special, festive occasions will often call for the most premium grade of mushrooms braised in oyster sauce and served on a bed of greens. As Chinese mushrooms already pack a heady punch of aroma on their own, they do not require heavy seasoning, although a touch of sweet and extra umami does bring out the best of them (in comes the ever indispensable oyster sauce, whose vegetarian version is now widely available in supermarkets).<br />
<br />
At home, braised mushrooms can be just as simply prepared, with the cooking time significantly reduced with an instant<b> </b>pot<b> </b>or <b>pressure cooker</b>. You can opt for the most purist of all and use only <b>Chinese dried shiitake</b>, or use a medley of precious fungi to create a complex blend of aroma and texture unique to each type of mushroom.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdrHya0nXVDqg2LMfMy4WElBiDX4wzKwGBZxrFOCZyP5vGYzvauj33toqZ5YQdsyJaO3aln_tRvlzA840B2Pno5Y0ksBYucTVgC233FzwNbSe6ZrmQjeYJ-3vSA7P6rHv9fVlmijI8XV_C/s1600/Soaking+mushrooms+1.1.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1142" data-original-width="1600" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdrHya0nXVDqg2LMfMy4WElBiDX4wzKwGBZxrFOCZyP5vGYzvauj33toqZ5YQdsyJaO3aln_tRvlzA840B2Pno5Y0ksBYucTVgC233FzwNbSe6ZrmQjeYJ-3vSA7P6rHv9fVlmijI8XV_C/s1600/Soaking+mushrooms+1.1.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>The soaking liquid, rich with intense mushroom flavor, provides the "stock" - do not discard after soaking!</i></td></tr>
</tbody></table>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><i>M</i></span></span><b>onkey head mushrooms</b> - so named for its resemblance - are like sponges that plump up in water and add incredible depth of flavor, aroma, and a juicy, spongey bite. <b>Porcini</b> (I recently picked up a bag on my travels to Yunnan, China) adds richness and earthiness; while the brightly orange <b><i>Cordyceps</i> <i>militaris </i></b>brings crunch and a mild bitterness along with its purported potential to improve heart health and fight inflammation, cancer, diabetes and aging. As always, experiment your own blend and use what you have on hand! <br />
<br />
To complete the simple dish, add a side of <b>Asian greens</b> and ladle the braised mushrooms over your favorite <b>noodles</b>, be it udon, somen, buckwheat soba, or thin egg noodles. Perhaps the most enlightening light bulb moment I had at the health-food
cafe was their use of chopped Chinese celery as a garnish, which
adds an uncanny layer of pleasant, medicinal flavor and crunch to the
braised mushrooms. Spoon the intensely flavored mushroom "gravy" over and lunch is served!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkzCT-TfFYAa5BX4SwhW2nRp5K7Y54jB3zRH24RNUXpbHABAZ-RSenK-hCKkQcxjHNc2tH07rnhKc3rr4KTDeb3AHorpFlbTrvsMfcDrrNg9U464NFqVLoN-2g8VvbHWSV-_w7PqA2Yx8y/s1600/ladling+mushrooms+in+pot.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1066" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkzCT-TfFYAa5BX4SwhW2nRp5K7Y54jB3zRH24RNUXpbHABAZ-RSenK-hCKkQcxjHNc2tH07rnhKc3rr4KTDeb3AHorpFlbTrvsMfcDrrNg9U464NFqVLoN-2g8VvbHWSV-_w7PqA2Yx8y/s1600/ladling+mushrooms+in+pot.jpg" width="640" /></a></div>
<br />
<i><span style="font-size: x-large;"><span style="font-family: "georgia" , "times new roman" , serif;">I</span></span><b><span style="font-family: "georgia" , "times new roman" , serif;">ngredients</span></b> </i><br />
50 g small <span style="color: #45818e;">Chinese dried shiitake mushroom</span><br />
2 heads <span style="color: #45818e;">dried monkey head mushroom</span><br />
12 g <span style="color: #45818e;">dried porcini</span> (or other mushroom of choice)<br />
15 g <span style="color: #45818e;">Cordyceps militaris </span><br />
2 teaspoons <span style="color: #45818e;">sesame oil</span><br />
1 inch <span style="color: #45818e;">ginger</span>, sliced<br />
1 tablespoon <span style="color: #45818e;">Shaoxing wine</span> <br />
3 tablespoons <span style="color: #45818e;">oyster sauce</span>, regular or vegetarian<br />
1 tablespoon <span style="color: #45818e;">soy sauce</span><br />
20 g rock <span style="color: #45818e;">sugar</span><br />
1 <span style="color: #45818e;">star anise</span><br />
3 cups (700 ml) <span style="color: #45818e;">water</span><br />
1 tablespoon <span style="color: #45818e;">cornstarch</span> (mixed with 1 tablespoon water)<br />
<br />
<span style="font-family: "georgia" , "times new roman" , serif;"><i>Serve with: </i></span><br />
<span style="color: #45818e;">Chinese celery</span>, chopped | <span style="color: #45818e;">noodles</span> of choice | <span style="color: #45818e;">greens</span> of choice<br />
<br />
<span style="font-family: "georgia" , "times new roman" , serif;"><i><span style="font-size: x-large;">D</span><b>irections</b></i><b> </b></span><br />
1. Give the Chinese mushroom, monkey head mushroom, and porcini a quick rinse, then place in a large bowl and submerge in 3 cups of water for 30 mins. Trim any hard stems if necessary. Tear the monkey head mushrooms apart into smaller chunks. Squeeze excess water out of the mushrooms, reserving the soaking water. Give the Cordyceps militaris mushrooms a good rinse and set aside.<br />
<br />
2. In instant pot, add sesame oil on medium heat. Add sliced ginger and mushrooms and stir fry for 10 seconds. Stir in the Shaoxing wine.<br />
<br />
3. Carefully pour in the mushroom soaking water, making sure that you do not pour in any sediment or dirt from the water.<br />
<br />
4. When the liquid comes to a simmer, stir in the oyster sauce, soy sauce, rock sugar, and star anise. Then, on
medium-high heat, fasten the pressure cooker lid and set the cooking
display with traffic light function on level II. Once the green ring becomes visible, reduce heat to low and
set timer for 8 minutes.<br />
<br />
5. When time is up, set the cooker aside to cool and release pressure after several minutes. Next, mix the cornstarch slurry, unfasten lid, and slowly pour in slurry while stirring constantly. Bring the contents to a boil again then turn heat off. Remove ginger slices and star anise.<br />
<br />
6. Arrange cooked noodles of choice and greens in a bowl, then ladle over a generous scoop of braised mushrooms and sauce. Sprinkle over chopped Chinese celery and enjoy! <br />
<br />
<i>Note:</i> to cook without using an instant pot, simply extend cooking time to 30 - 45 mins or until mushrooms are cooked and tender. <br />
<br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b><i>Tried this recipe?</i></b></span><br />
<i style="font-family: "pt sans";">Share with me or leave a comment! #alvinspenthousekitchen </i><br />
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<h4 style="text-align: center;">
<span style="font-size: large;"><b>【 珍菌香菇素煨麵 】 </b></span></h4>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvhnRC0bu507CW65Ph_aT-onb7Ki-hSZGr5nV3GcZ6drmBnea5Ip8rzjpbTciTsintuULP3R54F6G78gGlwCuD9Dpy1DFGhr5dfs2Oz0nDkR2zTV50wVyuoCjIbNA8yVVD1ZNbpdnkZ_HC/s1600/COVER+3.1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1094" data-original-width="1600" height="436" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvhnRC0bu507CW65Ph_aT-onb7Ki-hSZGr5nV3GcZ6drmBnea5Ip8rzjpbTciTsintuULP3R54F6G78gGlwCuD9Dpy1DFGhr5dfs2Oz0nDkR2zTV50wVyuoCjIbNA8yVVD1ZNbpdnkZ_HC/s1600/COVER+3.1.jpg" width="640" /></a></div>
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<br />
<b>材料:</b><br />
<span style="color: #45818e;">珍珠冬菇</span> 50 克<br />
<span style="color: #45818e;">猴頭菇</span> 2 枚<br />
<span style="color: #45818e;">牛肝菌</span> 12 克<br />
<span style="color: #45818e;">蟲草花</span> 15 克<br />
<span style="color: #45818e;">麻油</span> 2 茶匙<br />
<span style="color: #45818e;">薑</span> 1 寸,切片<br />
<span style="color: #45818e;">紹興酒</span> 1 湯匙<br />
<span style="color: #45818e;">蠔油</span>或素蠔油 3 湯匙<br />
<span style="color: #45818e;">生抽</span> 1 湯匙<br />
<span style="color: #45818e;">冰糖</span> 20 克<br />
<span style="color: #45818e;">八角</span> 1 顆<br />
<span style="color: #45818e;">水</span> 700 毫升<br />
<span style="color: #45818e;">粟粉</span> 1 湯匙,打<span class="st">芡用</span><br />
<br />
拌菜:<br />
<span style="color: #45818e;">芹菜</span>,切粒 | <span style="color: #45818e;">麵條</span> | <span style="color: #45818e;">青菜</span><br />
<b><br /></b>
<b>做法:</b><br />
1. 冬菇、猴頭菇、牛肝菌過水略為洗淨後以清水浸軟。猴頭菇去蒂並用手撕成小件。把多餘水份擠出,保留浸菇水備用。蟲草花洗淨備用。<br />
2. 高速煲燒熱後下麻油,爆香薑片及雜菇。<br />
3. 加入紹興酒後調大火加入浸菇水,注意把水中雜質隔開。<br />
4. 加入蠔油、生抽、冰糖及八角。待水滾後蓋上高速鍋蓋,調校至 2 速,用中火煲至見綠環後轉慢火,計時 8 分鐘後熄火。<br />
5. 粟粉加入一湯匙室溫水拌勻<span class="st">。</span>將高速煲裡剩餘蒸氣排放後開蓋,倒入<span class="st">芡汁並以大火收汁,約一分鐘。把火熄掉,去除薑片和八角。</span><br />
<span class="st">6. 把煮好的麵條、青菜放在碗裡,鋪上珍菌香菇和醬汁</span>,最後撒上芹菜粒即成!<br />
<br />
備註:<span class=" UFICommentActorAndBody"><span data-ft="{"tn":"K"}"><span class="UFICommentBody"><span class=" UFICommentActorAndBody"><span data-ft="{"tn":"K"}"><span class="UFICommentBody">不用高速煲,可依傳統做法 — </span></span></span>只要把所有燉煮材料用大火煮滾後收中慢火,蓋上煲子,煮 30 至 45 分鐘後打</span></span></span><span class=" UFICommentActorAndBody"><span data-ft="{"tn":"K"}"><span class="UFICommentBody"><span class="st">芡</span>。</span></span></span><br />
<br />
<span class=" UFICommentActorAndBody"><span data-ft="{"tn":"K"}"><span class="UFICommentBody"><span style="font-family: "georgia" , "times new roman" , serif;"><b><i>Tried this recipe?</i></b></span><br />
<i style="font-family: "pt sans";">Share with me or leave a comment! #alvinspenthousekitchen </i><br />
<i style="font-family: "pt sans";">Find me on Instagram <a href="https://instagram.com/alvinckl/" style="color: #cc0000; text-decoration: none;" target="_blank">@alvinckl</a> and @alvin.penthousekitchen and follow my <a href="https://www.facebook.com/alvinspenthousekitchen" style="color: #cc0000; text-decoration: none;" target="_blank">Facebook Fan Page</a>!</i> </span></span></span></div>
ck. Alvinhttp://www.blogger.com/profile/18114945645856618376noreply@blogger.com0tag:blogger.com,1999:blog-1837004133561455797.post-57850241486630059002019-09-25T21:00:00.000+08:002019-09-25T21:00:06.974+08:00Peanut Butter, Date and Oat Bliss Balls | 椰棗燕麥能量球<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiATUSFBZ2n_2n_SJJGLdBCFJK9hH8XvqGiBQKutFquFImyGZTUlt4CpqzyXWQlBQxc0eJspImZUIagoWzhnJGl9usYGrdMyBlmTyDjeAogu6w619zlNhfCcQLBbG9D9ODyxlrHG9VlzgkO/s1600/COVER+2.1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1219" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiATUSFBZ2n_2n_SJJGLdBCFJK9hH8XvqGiBQKutFquFImyGZTUlt4CpqzyXWQlBQxc0eJspImZUIagoWzhnJGl9usYGrdMyBlmTyDjeAogu6w619zlNhfCcQLBbG9D9ODyxlrHG9VlzgkO/s1600/COVER+2.1.jpg" width="486" /></a></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><i>I</i></span></span>f a granola bar and a chocolate peanut butter cookie dough had
a love child, it would be this<b> Peanut Butter, Date and Oat Bliss Ball</b>. They are brown, shaped like meatballs, flecked with seeds, nuts, and specks of dried fruit, and are known interchangeably as <b>energy balls</b>. Typically found only behind display cases in those scarce health food-conscious cafes charging a whopping HKD30 a piece, these rather unadorned, ordinary-looking balls of joy may not immediately draw attention from Instagram-crazed foodies, much less do they receive the recognition they deserve. For those who have yet to be initiated into the world of energy balls, time to get onboard!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV7QHG0NrZUpkFj1QpJVrOkPJ5_zvot1b4zJ7d2EkNi0eg1EFHjDb7C9s3pirw7uWTIcUkYwDDtwGdiyipRX1y8ldAPC2oUkNkn9G_dNTC7LHs0rbPNw92c00Wyehp0hYZnNycqCrExpth/s1600/COVER+1.1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1105" data-original-width="1600" height="442" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV7QHG0NrZUpkFj1QpJVrOkPJ5_zvot1b4zJ7d2EkNi0eg1EFHjDb7C9s3pirw7uWTIcUkYwDDtwGdiyipRX1y8ldAPC2oUkNkn9G_dNTC7LHs0rbPNw92c00Wyehp0hYZnNycqCrExpth/s1600/COVER+1.1.jpg" width="640" /></a></div>
<span style="font-size: x-large;"><span style="font-family: "georgia" , "times new roman" , serif;"><i>B</i></span></span>liss balls are not called "bliss" without a reason. Jam-packed with whole foods and super foods, bliss balls are chock full of nutrients with a satiating combination of <b>proteins, good carbs, healthy fats, fiber</b> - and flavor. They are a breeze to make, requiring no baking or cooking, can be made ahead in batches, and are fully portable - making them the perfect quick pre- or post-workout fuel, midday pick-me-up snack, or that perfect grab-and-go breakfast on those rushed mornings.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitT4MfDS6tHs60ormIi-zydN4X7BbB0O0dk0J5-A_o2w4ma5EhHX-kj8-cebFeIQ4gGW3KtweUAHjMJZUgumQ-_zMGJRXJMcUW0B5LnCwmFugocQn4u0d8uIkV7NveogeUerbVa_SqJg1y/s1600/Ingredients+1.1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1152" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitT4MfDS6tHs60ormIi-zydN4X7BbB0O0dk0J5-A_o2w4ma5EhHX-kj8-cebFeIQ4gGW3KtweUAHjMJZUgumQ-_zMGJRXJMcUW0B5LnCwmFugocQn4u0d8uIkV7NveogeUerbVa_SqJg1y/s1600/Ingredients+1.1.jpg" width="460" /></a></div>
Two to three of these energy bites in the morning typically keep me full till lunch time so, in short, these babies are essentially the (almost entirely) guilt-free snack that can help keep hunger pangs at bay and conquer those sudden cravings for junk food which <i>always</i>, inevitably end with regret. Especially at 1am watching <i>Will & Grace </i>on Netflix<i>.</i><br />
<br />
<span style="font-size: x-large;"><span style="font-family: "georgia" , "times new roman" , serif;"><i>T</i></span></span>his recipe takes advantage of <b>dates</b> as the natural sweetener and binder for the bliss balls and contains no added sugar or oil. And while dates, dried cranberries and raisins bring sweetness and tartness, dark chocolate and peanut butter rounds off every bite with an irresistible savoriness and familiar oompf. I like to use <b>chunky peanut butter</b> for added texture, but a smooth one will do as well. Bliss balls are fully customizable, so feel free to follow your heart's desire and experiment with your favorite ingredients! Switch peanut butter out for almond or other nut butters; toss in chopped nuts or chia seeds and hemp seeds for an extra boost of protein and essential fatty acids.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg02-hEhHzH8q4SBUDxQJHvXA3V5Q6n4cWO9DKg5a6TPvwW9-O_scAhL8YYRPHZuamUvldN-TOZ9-qGidRfP6Gj8hUwirJbmSc46_aeP3uDS9tO7welJWLpHYV171ONCJZDkSnXh_hEo8RJ/s1600/Holding+bliss+ball.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg02-hEhHzH8q4SBUDxQJHvXA3V5Q6n4cWO9DKg5a6TPvwW9-O_scAhL8YYRPHZuamUvldN-TOZ9-qGidRfP6Gj8hUwirJbmSc46_aeP3uDS9tO7welJWLpHYV171ONCJZDkSnXh_hEo8RJ/s1600/Holding+bliss+ball.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Need a quick snack on the go? These flavor-packed bliss balls are the perfect little boosts of energy!</i></td></tr>
</tbody></table>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><i>W</i></span><b><i>hat you'll need...</i></b></span><br />
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1 cup (200 g) pitted <span style="color: #45818e;">Medjool dates</span>*<br />
1 1/2 cup <span style="color: #45818e;">instant oats</span><br />
1/3 cup<span style="color: #45818e;"> peanut butter</span><br />
2 teaspoon <span style="color: #45818e;">pure vanilla extract</span><br />
1/4 cup <span style="color: #45818e;">warm water</span><br />
1/3 cup <span style="color: #45818e;">sunflower seeds</span><br />
2 tablespoons <span style="color: #45818e;">pumpkin seeds</span><br />
1/4 cup <span style="color: #45818e;">dried</span> <span style="color: #45818e;">cranberries</span><br />
2 tablespoons <span style="color: #45818e;">raisins</span><br />
2 tablespoons <span style="color: #45818e;">shredded</span> <span style="color: #45818e;">coconut</span> <br />
35 g <span style="color: #45818e;">dark chocolate</span>, chopped<br />
<br />
Note: If the dates are dry, soak in warm water for 10 mins then drain well.<br />
<br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><i>D</i></span><b><i>irections...</i></b></span><br />
1. In a food processor, pulse sunflower seeds and pumpkin seeds to break into smaller pieces. This is an important step to avoid whole seeds from jutting out or causing the energy bites to crumble. Set aside. Place the Medjool dates into the food processor and chop until small pieces remain or until a sticky mass forms.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZtR6BQhr_1P18Lg0FNCNE_eHsP8tUwUe2eQpp7s1WG0ySGYYeE2mgVT5MOpT7XAHUBDI5xY_lh7KxIj7_KC3KeBdwDmn-rEdrRtFeaAVVkOK6QuNSHnd5cMMSVVrInJATFFMAcTv6ax0g/s1600/IMG_9218.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="401" data-original-width="1600" height="160" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZtR6BQhr_1P18Lg0FNCNE_eHsP8tUwUe2eQpp7s1WG0ySGYYeE2mgVT5MOpT7XAHUBDI5xY_lh7KxIj7_KC3KeBdwDmn-rEdrRtFeaAVVkOK6QuNSHnd5cMMSVVrInJATFFMAcTv6ax0g/s1600/IMG_9218.JPG" width="640" /></a>2. In a small bowl, combine peanut butter, vanilla extract, and warm water until it reaches the consistency of honey. In a large mixing bowl, mix together all ingredients until well combined. Roll mixture into 1-inch balls and refrigerate for 1-2 hours or until firm. Store in an airtight container in the fridge for 3-4 days or freeze the balls. Enjoy on the go!<br />
<br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b><i>Tried this recipe?</i></b></span><br />
<i style="font-family: "pt sans";">Share with me or leave a comment! #alvinspenthousekitchen </i><br />
<i style="font-family: "pt sans";">Find me on Instagram <a href="https://instagram.com/alvinckl/" style="color: #cc0000; text-decoration: none;" target="_blank">@alvinckl</a> and @alvin.penthousekitchen and follow my <a href="https://www.facebook.com/alvinspenthousekitchen" style="color: #cc0000; text-decoration: none;" target="_blank">Facebook Fan Page</a>!</i><br />
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<h3 style="text-align: center;">
<b>【 椰棗燕麥能量球 】</b><b> </b></h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjDYzUrUlbuzvs6iHLnPxUbceSdbVHBNj3_kd8u3Sv-Tjt5pVcCfHUtbplhuOIUnzipwdWMgAmR_Gsoktz50JcwLpQRh1wrW8LyFv_b4e9guRx9-9msFLN53cSZdy_aAxf9KF9_MzLAAS4/s1600/COVER+3.1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1144" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjDYzUrUlbuzvs6iHLnPxUbceSdbVHBNj3_kd8u3Sv-Tjt5pVcCfHUtbplhuOIUnzipwdWMgAmR_Gsoktz50JcwLpQRh1wrW8LyFv_b4e9guRx9-9msFLN53cSZdy_aAxf9KF9_MzLAAS4/s1600/COVER+3.1.jpg" width="456" /></a></div>
<br />
<b>材料:</b><br />
<span style="color: #45818e;">無核椰棗</span> 200 克<br />
<span style="color: #45818e;">即溶燕麥片</span> 150 克<br />
<span style="color: #45818e;">花生醬</span> 85 克<br />
<span style="color: #45818e;">純雲尼拿香油</span> 2 茶匙<br />
<span style="color: #45818e;">溫水</span> 60 毫升<br />
<span style="color: #45818e;">葵花籽</span> 5 湯匙<br />
<span style="color: #45818e;">南瓜籽</span> 2 湯匙<br />
<span class="ILfuVd"><span class="e24Kjd"><span style="color: #45818e;">蔓越莓乾</span> </span></span><span class="ILfuVd"><span class="e24Kjd"> </span></span>4 湯匙<br />
<span style="color: #45818e;">提子乾</span> 2 湯匙<br />
<span style="color: #45818e;">椰絲</span> 2 湯匙<br />
<span style="color: #45818e;">70% 巧克力</span> 35 克<br />
<br />
<b>做法:</b><br />
1. 葵花籽和南瓜籽用攪拌器輕輕打碎備用,有助減少能量球鬆散的機會。<br />
2. 把椰棗放在攪拌器裡打碎至形成黏黏的一團。<br />
3. 花生醬注入溫水和雲尼拿香油,拌勻。<br />
4. 把所有材料拌勻,用手揉成球狀後冷藏 1-2 小時即可享用!<br />
<br />
備註:若果椰棗感覺太乾,可先以溫水泡浸片刻。待軟化後瀝乾備用。<br />
<br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b><i>Tried this recipe?</i></b></span><br />
<i style="font-family: "pt sans";">Share with me or leave a comment! #alvinspenthousekitchen </i><br />
<i style="font-family: "pt sans";">Find me on Instagram <a href="https://instagram.com/alvinckl/" style="color: #cc0000; text-decoration: none;" target="_blank">@alvinckl</a> and @alvin.penthousekitchen and follow my <a href="https://www.facebook.com/alvinspenthousekitchen" style="color: #cc0000; text-decoration: none;" target="_blank">Facebook Fan Page</a>!</i></div>
ck. Alvinhttp://www.blogger.com/profile/18114945645856618376noreply@blogger.com0tag:blogger.com,1999:blog-1837004133561455797.post-77822262331908416692019-09-02T21:12:00.001+08:002020-09-28T21:35:58.567+08:00Kor Moo Yang: Thai Grilled Pork Neck | 泰式燒豬頸肉<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr align="right"><td class="tr-caption">附中文食譜</td></tr>
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<i><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;">M</span></span></i>y memories of Bangkok often conjure up images of lively, cacophonous markets; of thoroughfares routinely jammed with brightly colored cabs; of fearless motorbike taxis zipping dexterously through the traffic; and of course, images of the myriad street food the city is known for. Char-grilled pork skewers, Isaan sausages, fried chicken, soup noodles of all sorts, banana and egg roti are surely no strange sight to street food aficionados and starving food seekers in Bangkok.<br />
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<tr><td class="tr-caption" style="text-align: center;"><i>Happy street food crawl in Happy Land Market, Bangkok </i></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><i>Turn this humble and inexpensive cut of pork into a delectable household favorite!</i></td></tr>
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Fringing Happyland Center, a bustling food market frequented by only locals in the Bangkapi district, there is a street lined with fruit vendors, Thai bubble tea makers, a sweets and desserts stall, and countless other street food vendors that spill onto adjacent alleys. In one corner, a faded and slightly worn green metal open pit oven stands, spewing smoke into the already hot and muggy streets. Inside the oven are slabs of marinated pork neck, pork jowl, and juicy chicken legs grilling and glistening over hot charcoal, the meats occasionally turned and flipped and altogether replaced once cooked and ready for sale. There I always stand, about a meter away from the side, taking the sight and smells in, drooling while sweat profusely drips from my temples down my chin. I have been to this market more times than my fingers can count, in search for the most genuine street foods served to locals and priced for locals, but still this green oven captivates me every single time. </div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><i>K</i></span></span><b>or Moo Yang (คอหมูย่าง)</b>, or grilled pork neck, is to no surprise a Thai favorite found everywhere from food centers to streets and restaurants. In Hong Kong, this dish is served in just about every Thai restaurant, making up one of the few standard starters that every Hong Konger knows when going out for Thai food<b>. </b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcR5PzyRtUcwc8Lnx4aZp8zdzi6kMUFByz7PLXU2S1hNQ3V9etr2OsE6kyC3wh4dHZo8a89e02mvKqMdB4WxxFR-31cES677y0U1sdV_1xmGR845DJUNZn5BA66Ne3raMimYlcwr86s8q0/s1600/COVER+2.1.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1147" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcR5PzyRtUcwc8Lnx4aZp8zdzi6kMUFByz7PLXU2S1hNQ3V9etr2OsE6kyC3wh4dHZo8a89e02mvKqMdB4WxxFR-31cES677y0U1sdV_1xmGR845DJUNZn5BA66Ne3raMimYlcwr86s8q0/s1600/COVER+2.1.jpg" width="458" /></a><b>Pork neck</b> is probably one of my favorite cuts of meat, layered with just the right balance of lean meat, fat, and muscle, giving a crunchy chew that is oh so flavorful even with the simplest marinade. Besides, pork neck is also much more forgiving than the leaner cuts so the chances of overcooking is rare.<br />
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Of all the street foods out there in Bangkok, <b>Kor Moo Yang</b> is one that is easy to replicate at home, even without a charcoal grill. Simply prepare the marinade and marinate the pork overnight, then pop the slabs into a hot oven and you will soon be swooning over the heavenly aroma of a Thai barbecue. The addition of <b>palm sugar</b> in the marinade not only adds depth and sweetness, but also increases the caramelization on the surface of the meat (I'll be first to dive shamelessly for the charred, crispy bits). As with most marinades, the following is just a guideline. Feel free to toss in some finely chopped kaffir lime leaf or shallots for variation in flavor! For those of us lucky enough to have a barbecue on a patio, this recipe is also perfect for a quick grill. Try this marinade on chicken wings and pork chop!<br />
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<tr><td class="tr-caption" style="text-align: center;"><i>Thinly slice pork neck at a 45</i><i><span class="st">° angle </span>across the grain for best results</i></td></tr>
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<span style="font-size: x-large;"><span style="font-family: "georgia" , "times new roman" , serif;"><i>I</i></span></span> swear this grilled pork neck is going to taste better than any you have tried in a restaurant. While the meat is already flavorful enough to enjoy on its own, the dish is not complete without a <b>Nam Jim</b> dipping sauce! Kor Moo Yang can go with just about any variation of Nam Jim. Click below for my recipe.<br />
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<a href="https://penthousekitchen.blogspot.com/2018/05/thai-nam-jim-seafood-dip.html" target="_blank">Nam Jim: Thai Dipping Sauce</a><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><i>W</i></span><i><b>hat you'll need...</b></i></span><br />
500 g <span style="color: #45818e;">pork neck</span><br />
2-3 stalks <span style="color: #45818e;">lemongrass</span>, white parts only, finely chopped<br />
2 cloves <span style="color: #45818e;">garlic</span>, finely chopped<br />
2 <span style="color: #45818e;">cilantro roots</span> or 4 cilantro stems, chopped<br />
2 teaspoons <span style="color: #45818e;">palm sugar</span><br />
1 tablespoon <span style="color: #45818e;">oyster sauce</span><br />
1 tablespoon <span style="color: #45818e;">fish sauce</span><br />
<a href="https://penthousekitchen.blogspot.com/2018/05/thai-nam-jim-seafood-dip.html" target="_blank">Nam Jim</a><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><i><span style="font-size: x-large;">D</span></i><b><i>irections...</i></b></span><br />
1. Trim excess fat off the pork neck.<br />
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2. In a mortar and pestle or food processor, pound lemongrass, garlic, and cilantro roots or stems into a paste. Add palm sugar and pound until dissolved. Add oyster sauce and fish sauce and stir to combine. Pour marinade over the pork neck and coat well, refrigerate for at least two hours or overnight for best results.<br />
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3. Remove pork neck from the refrigerator about 20 minutes prior to cooking. Preheat oven to 200C/400F. Line a baking tray with baking paper and grill pork neck for 15 minutes. Flip and continue grilling for 10 minutes or until slightly charred on the outside. Cooking time will vary depending on the thickness of the pork neck.<br />
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4. Allow pork neck to rest for 5 minutes. To serve, slice the pork neck thinly <b>across</b> the grain, angling the knife at 45 degrees if the pork neck is particularly thin. Serve warm with <a href="https://penthousekitchen.blogspot.com/2018/05/thai-nam-jim-seafood-dip.html" target="_blank"><i>Nam Jim</i></a>. Enjoy!<br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><b><i>Tried this recipe?</i></b></span><br />
<i style="font-family: "pt sans";">Share with me or leave a comment! #alvinspenthousekitchen </i><br />
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<span style="font-size: large;"><b>【 泰式燒豬頸肉 】</b></span></div>
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老老實實,有邊次去泰國餐廳唔點燒豬頸肉先? 爽口彈牙、香口又惹味,只需預先醃好和焗爐一部,在家都能夠造出曼谷街頭、炭香四溢的正宗泰式燒豬頸肉!再配上自家製泰式酸辣蘸汁,風味絕佳。 這好可能是您食過最好吃的燒豬頸。<br />
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<b>材料:</b><br />
<span style="color: #45818e;">豬頸肉</span> 500 克<br />
<span style="color: #45818e;">香茅</span> 2-3 根<br />
<span style="color: #45818e;">蒜頭</span> 2 瓣<br />
<span class="st" data-hveid="70" data-ved="0ahUKEwjnsb6E9OjaAhUDupQKHU6sCcsQ4EUIRjAF"><span class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption"><span class="text_exposed_show"><span style="color: #45818e;">芫荽根部</span></span></span></span></span> 2 根(或以適量芫荽莖代替)<br />
<span style="color: #45818e; font-size: small;"><span><span style="color: #45818e;">棕櫚</span></span>糖</span> 2 茶匙<br />
<span style="color: #45818e;">蠔油</span> 1 湯匙<br />
<span style="color: #45818e;">魚露</span> 1 湯匙<br />
<a href="https://penthousekitchen.blogspot.com/2018/05/thai-nam-jim-seafood-dip.html" target="_blank">泰式秘制酸辣蘸汁</a> <br />
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<b>做法:</b><br />
1. 把豬頸肉洗淨,將過多的脂肪除去備用。<br />
2. 把香茅白色部份切成小圓圈後剁碎。將蒜瓣和芫荽根或莖剁碎。<br />
<span class="st" data-hveid="70" data-ved="0ahUKEwjnsb6E9OjaAhUDupQKHU6sCcsQ4EUIRjAF"><span class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption"><span class="text_exposed_show">3. 用研缽和研棒或攪拌機把香茅、蒜末、</span></span></span></span><span class="st" data-hveid="70" data-ved="0ahUKEwjnsb6E9OjaAhUDupQKHU6sCcsQ4EUIRjAF"><span class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption"><span class="text_exposed_show">芫荽磨成蓉。</span></span></span></span><br />
<span class="st" data-hveid="70" data-ved="0ahUKEwjnsb6E9OjaAhUDupQKHU6sCcsQ4EUIRjAF"><span class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption"><span class="text_exposed_show">4. 加入</span></span></span></span>椰糖,繼續磨至完全溶化。加入蠔油和魚露,拌勻。<br />
5. 豬頸肉加入醃料,放進雪櫃醃 2 小時或過夜則最為理想。<br />
6. 烤肉前先將醃好的豬頸肉拿出來解冷約 20 分鐘。預熱焗爐至 200C/400F。<br />
7. 豬頸肉放在鋪了烘培紙的烤盤上,焗 15 分鐘後把肉翻轉,視乎豬頸肉厚度,再烤約 10 分鐘至肉邊微焦即可取出。<br />
8. 待豬頸肉稍涼,以 45 度角逆紋切成薄片,以蘸汁伴吃,味道絕佳!<br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><b><i>Tried this recipe?</i></b></span><br />
<i style="font-family: "pt sans";">Share with me or leave a comment! #alvinspenthousekitchen </i><br />
<i style="font-family: "pt sans";">Find me on Instagram <a href="https://instagram.com/alvinckl/" style="color: #cc0000; text-decoration: none;" target="_blank">@alvinckl</a> and @alvin.penthousekitchen and follow my <a href="https://www.facebook.com/alvinsketchkitchen" style="color: #cc0000; text-decoration: none;" target="_blank">Facebook Fan Page</a>!</i><span class="st" data-hveid="70" data-ved="0ahUKEwjnsb6E9OjaAhUDupQKHU6sCcsQ4EUIRjAF"><span class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption"><span class="text_exposed_show"><span style="color: #45818e;"> </span></span></span></span></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span class="st" data-hveid="70" data-ved="0ahUKEwjnsb6E9OjaAhUDupQKHU6sCcsQ4EUIRjAF"><span class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption"><span class="text_exposed_show"><span style="color: #45818e;"> </span></span></span></span></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span class="st" data-hveid="70" data-ved="0ahUKEwjnsb6E9OjaAhUDupQKHU6sCcsQ4EUIRjAF"><span class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption"><span class="text_exposed_show"><span style="color: #45818e;"> </span></span></span></span></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span class="st" data-hveid="70" data-ved="0ahUKEwjnsb6E9OjaAhUDupQKHU6sCcsQ4EUIRjAF"><span class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption"><span class="text_exposed_show"><span style="color: #45818e;"> </span></span></span></span></span></div>
ck. Alvinhttp://www.blogger.com/profile/18114945645856618376noreply@blogger.com0tag:blogger.com,1999:blog-1837004133561455797.post-11921812430736142012019-07-04T20:45:00.000+08:002019-09-05T16:22:49.689+08:00Summer Gazpacho | 夏日西班牙番茄凍湯<div dir="ltr" style="text-align: left;" trbidi="on">
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<i><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;">A</span></span></i>s the height of summer draws upon us, nothing quite beats a midday iced lemonade or a cooling cup of gazpacho. Forget about hours slaving away in a steamy kitchen stirring soup over a hot stove - keep things simple and fresh with gazpacho! <b>Gazpacho</b> is a quintessential Andalusian summer soup bursting with ripe-from-the-garden flavors. Chilled <i>and</i> raw, this soup is truly a breeze to make, requiring only to be made hours in advance for flavors to mingle and develop - making gazpacho an ideal starter for brunch, summer entertaining, weeknight dinners, or even picnics. A refreshing gazpacho effectively opens up the appetite; it is also the most effortless way to get fresh vegetables into your diet!<br />
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<tr><td class="tr-caption" style="text-align: center;"><i>An idyllic summer picnic at the beach with Jayla; cooling off with chilled gazpacho and jámon ibérico for a touch of Spain! [Gold Coast Beach, Hong Kong, Jun 2019] </i></td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><i>N</i></span></span>ot unlike the other world revered Spanish classic - <i>paella</i> -, gazpacho generates heated debates over what constitutes the most authentic recipe. Nevertheless, I believe we would all agree that the gazpacho as we all know it would typically involve <b>tomatoes</b>, <b>cukes</b>, some type of <b>pepper</b>, good <b>olive oil</b>, <b>bread</b>, and <b>seasoning</b>. Regional variations in taste and produce as well as culinary creativity have brought other interpretations of gazpacho into mainstream, with melon-based, green, or even white-hued gazpacho being some of the most recognized.<br />
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In my book, there is no one way to do a smashing gazpacho. There are infinite ways to tailor this hot-weather soup to your liking. Some like it chunky, others velvety smooth. You may prefer it spicy; and some prefer to go without bread. There are, however, ways where gazpacho can go really wrong. At its worst, I've made gazpacho that tasted like watered down salsa, or worst yet - a gazpacho that tasted more of bell peppers than anything (<i>eww</i>). You also want to make sure your gazpacho does not leave you with an invincible garlic-onion breath unless Dracula's in town.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw5MRWhhyphenhyphenqopVxLEqDYbLCpd0CADJifc1IPWoxTj30KlpEpeQsW2JVp7qdLk9O5GSQ0zTViJy-vKeJllgbYAp7HakK89Hk5IVOOhMtc6-tUC-ESGvFLUZAWYVKtBqJcE0h6xrbBog63dmj/s1600/Closeup+4.1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1081" data-original-width="1600" height="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw5MRWhhyphenhyphenqopVxLEqDYbLCpd0CADJifc1IPWoxTj30KlpEpeQsW2JVp7qdLk9O5GSQ0zTViJy-vKeJllgbYAp7HakK89Hk5IVOOhMtc6-tUC-ESGvFLUZAWYVKtBqJcE0h6xrbBog63dmj/s1600/Closeup+4.1.jpg" width="640" /></a><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><i>P</i></span></span>ersonally, I prefer to<b> leave out the bread </b>as I find it diluting the amazing flavors. Furthermore, the addition of olive oil to the vegetables produces a creamy emulsion and gives enough of a body to the soup, hence it could do without the extra boost. Besides, leaving out the bread keeps the gazpacho gluten-free and suitable for most special diets!<br />
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<tr><td class="tr-caption" style="text-align: center;"><i>While peeling cucumbers help yield a more vibrant gazpacho, keeping the peel on maximizes nutrients</i></td></tr>
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The recipe I share here is but one way that I love my gazpacho. I once swapped bell peppers out for a mildly <b>hot, long red pepper</b> - and could not turn back since. I tend to eyeball my ingredients, tasting and adjusting along the way, so use the measurements loosely as a reference and always start with smaller quantities of garlic and onion and add more as desired.<br />
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<tr><td class="tr-caption" style="text-align: center;"><i>No cooking required: blitz everything with a blender or immersion blender</i></td></tr>
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Pair this gazpacho with waffles for a complete and easy weekend brunch!<br />
<a href="https://penthousekitchen.blogspot.com/2019/06/sweet-potato-and-bacon-waffles.html" target="_blank">Sweet Potato and Bacon Waffles (click for recipe)</a><br />
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<span style="font-size: x-large;"><span style="font-family: "georgia" , "times new roman" , serif;"><i>W</i></span></span><b><span style="font-family: "georgia" , "times new roman" , serif;"><i>hat you'll need... (for two)</i></span></b><br />
3 - 4 medium <span style="color: #45818e;">tomatoes</span><br />
1 <span style="color: #45818e;">long red pepper</span>*<br />
1 Persian or <span style="color: #45818e;">baby cucumber</span><br />
1 clove <span style="color: #45818e;">garlic</span><br />
1/4 of an <span style="color: #45818e;">onion</span><br />
1 1/2 tablespoons <span style="color: #45818e;">extra-virgin olive oil</span><br />
2 teaspoons sherry vinegar or <span style="color: #45818e;">red wine vinegar</span><br />
Fine <span style="color: #45818e;">sea salt</span><br />
Freshly ground <span style="color: #45818e;">black pepper</span><br />
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<i>*Note: substitute with red bell pepper for a non-spicy version</i><br />
<span style="font-family: inherit;"><span style="font-family: inherit;"><i><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;">To serve:</span></span></i></span></span> sliced or diced cucumber and tomato | chives | croutons <br />
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<span style="font-size: x-large;"><i><span style="font-family: "georgia" , "times new roman" , serif;">D</span></i></span><b><i><span style="font-family: "georgia" , "times new roman" , serif;">irections...</span></i></b><br />
1. Core and cut tomatoes into large chunks. Peel and de-seed cucumber. De-seed pepper and remove pith. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_6ITllOeCbh9775t6WfixstXBQ5qD9B6a2k6eWBT8118ph6ott684CIz7YRbOXW_MVUDcp-tD8lRkCDqB5xW0gX-0fpChvGGFWJuU38Pel2Q5nrSIYSvNF5XGOqfnubZAMbT97t4xFFR8/s1600/Collage+1.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="534" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_6ITllOeCbh9775t6WfixstXBQ5qD9B6a2k6eWBT8118ph6ott684CIz7YRbOXW_MVUDcp-tD8lRkCDqB5xW0gX-0fpChvGGFWJuU38Pel2Q5nrSIYSvNF5XGOqfnubZAMbT97t4xFFR8/s1600/Collage+1.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Tip: gloves are recommended to protect your fingers when de-seeding hot peppers - the heat will sting!</i></td></tr>
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2. For a smooth consistency, add tomatoes, pepper, cucumber, olive oil, salt and pepper, and part of the garlic and onion to a blender and blend until smooth. Taste and adjust seasoning, adding more garlic and onion as needed. For a coarser texture, reserve some of the ingredients and pulse briefly and mix in with the soup.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMd7tkqxXhPUULECAhBOyxbRrCL_LLynddvOuGYY_skd9kGHG2vOTOLOfK74n3Q7X3Dwf6hcmEEPYKPb8jVuaC4Gh_MnqBb6hm0lBkOPSpG8UsJpIi1LK6O_qEbzLcdgbmtJxICtVoF0yP/s1600/Collage+2.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="534" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMd7tkqxXhPUULECAhBOyxbRrCL_LLynddvOuGYY_skd9kGHG2vOTOLOfK74n3Q7X3Dwf6hcmEEPYKPb8jVuaC4Gh_MnqBb6hm0lBkOPSpG8UsJpIi1LK6O_qEbzLcdgbmtJxICtVoF0yP/s1600/Collage+2.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Tip: for best result, blitz the olive oil together with other ingredients rather than whisking it in afterwards</i></td></tr>
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3. Chill the soup for at least two hours or overnight. To serve, divide soup into small bowls and garnish with cucumber and tomato, chives, a crack of sea salt and black pepper, and enjoy with croutons if desired.<i> ¡Buen provecho!</i><br />
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<i style="font-family: "pt sans";"><b><span style="font-family: "georgia" , "times new roman" , serif;">Do you have your own favorite gazpacho recipe?</span></b> </i><br />
<i style="font-family: "pt sans";">Share with me or leave a comment! #alvinspenthousekitchen </i><br />
<i style="font-family: "pt sans";">Find me on Instagram <a href="https://instagram.com/alvinckl/" style="color: #cc0000; text-decoration: none;" target="_blank">@alvinckl</a> and @alvin.penthousekitchen and follow my <a href="https://www.facebook.com/alvinspenthousekitchen" style="color: #cc0000; text-decoration: none;" target="_blank">Facebook Fan Page</a>!</i></div>
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【 <b>夏日西班牙番茄凍湯</b> 】<br />
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<span data-offset-key="3cm82-3-0"><span data-text="true"><span style="font-size: x-large;">炎</span>炎夏日 最適合整碗清新醒胃嘅 Gazpacho! 毋需開火烹調,不入廚房嘅朋友仔都能輕易炮製。冷湯的做法變化多端,以下是我的 指定食譜 — 醒神健康之餘帶點辛辣,保證另你喝不停口!不妨整定用便攜壺帶去沙灘野餐啊~!</span></span><br />
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<b>材料:</b></div>
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<span style="color: #45818e;">蕃茄</span> 3 - 4 個</div>
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<span style="color: #45818e;">紅尖椒</span>* 1 隻</div>
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<span style="color: #45818e;">青瓜仔</span> 1 隻</div>
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<span style="color: #45818e;">蒜瓣 </span> 1 瓣</div>
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<span style="color: #45818e;">洋蔥</span> 1/4 個</div>
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<span style="color: #45818e;">初榨橄欖油</span> 1 1/2 湯匙</div>
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雪莉醋或<span style="color: #45818e;">紅酒醋</span> 2 茶匙</div>
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<span style="color: #45818e;">海鹽</span>、<span style="color: #45818e;">黑胡椒</span> 適量</div>
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* 喜歡不辛辣的朋友,可改用紅燈籠椒</div>
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裝飾:蕃茄、青瓜薄片| 蔥花 | 麵包脆粒</div>
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<b>做法:</b></div>
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1. 蕃茄切件。青瓜去皮、去籽、切段。紅椒去籽、切片。</div>
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2. 將上述材料放入攪拌機內或用手持攪拌捧打至幼滑再作適當調味。如想增加口感,不妨預留一些蔬菜粒。</div>
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3. 放入雪櫃冷凍 2 小時或過夜,風味更佳。隨喜好加上裝飾,即成!</div>
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<i style="font-family: "pt sans";"><b><span style="font-family: "georgia" , "times new roman" , serif;">Did you make this recipe?</span></b> </i><br />
<i style="font-family: "pt sans";">Share with me or leave a comment! #alvinspenthousekitchen </i><br />
<i style="font-family: "pt sans";">Find me on Instagram <a href="https://instagram.com/alvinckl/" style="color: #cc0000; text-decoration: none;" target="_blank">@alvinckl</a> and @alvin.penthousekitchen and follow my <a href="https://www.facebook.com/alvinspenthousekitchen" style="color: #cc0000; text-decoration: none;" target="_blank">Facebook Fan Page</a>!</i></div>
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ck. Alvinhttp://www.blogger.com/profile/18114945645856618376noreply@blogger.com0tag:blogger.com,1999:blog-1837004133561455797.post-89567015424836626012019-06-25T21:00:00.000+08:002019-06-30T22:51:58.662+08:00Sweet Potato and Bacon Waffles | 蕃薯煙肉窩夫<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr align="right"><td class="tr-caption">附中文食譜</td></tr>
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<span style="font-size: x-large;"><span style="font-family: "georgia" , "times new roman" , serif;"><i>G</i></span></span>rowing up, waffles were hardly part of my breakfast repertoire. We didn't grow up with a waffle maker at home. Although Hong Kong-style waffles were sold everywhere at hawker stands - generously slathered with peanut butter and condensed milk and sold side by side with egg puffs - I never really developed strong memories of waffles since street food was strictly off limits in my family.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4WEZ6dbUctyRL6zGG1Fgyb7wcscga_fAbhH50rScpnJatzxMBlP_RBZqmCqKMhiTXauaFEMqcmBqlqLQJ4xQY5zPqa8nuUuV5GVEjKMRCiyJ7as1GAJWx2E90tcMEtbzenv3_aGsc2WEs/s1600/COVER+1.1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1066" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4WEZ6dbUctyRL6zGG1Fgyb7wcscga_fAbhH50rScpnJatzxMBlP_RBZqmCqKMhiTXauaFEMqcmBqlqLQJ4xQY5zPqa8nuUuV5GVEjKMRCiyJ7as1GAJWx2E90tcMEtbzenv3_aGsc2WEs/s1600/COVER+1.1.jpg" width="426" /></a><span style="font-size: x-large;"><span style="font-family: "georgia" , "times new roman" , serif;"><i>M</i></span></span>uch in the same way as American style pancakes, waffles always felt to me like empty calories heavy with flour and laden with sugar - nothing more than a vehicle for the river of syrup or pat of butter, or the occasional bells and whistles.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkXeCz7Dj7Akim6VhfR773_gzNnwa6yTrqI5kuetI1JPJPzg1WFlRFAg-eLpWCAwFy11_uQmqfNhb2YNLl8UIwCry4CGr5XuIXj_k-xnhszbr21l9RvdZKg8cdVe6dkh3U41I3KI4l1CfF/s1600/COVER+4.1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1241" data-original-width="1600" height="496" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkXeCz7Dj7Akim6VhfR773_gzNnwa6yTrqI5kuetI1JPJPzg1WFlRFAg-eLpWCAwFy11_uQmqfNhb2YNLl8UIwCry4CGr5XuIXj_k-xnhszbr21l9RvdZKg8cdVe6dkh3U41I3KI4l1CfF/s1600/COVER+4.1.jpg" width="640" /></a>Things started evolving for me when <b>fried chicken and waffles</b> became a <i>thing </i>in the U.S., something of a national obsession really. Don't get me wrong - chicken and waffles have <i>been</i> around for ages, with origins purportedly rooted in the South, but the formidable duo has seen a revival of late as brunch grew to become the top trend in American cuisine and beyond. In an instance, the humble waffle has been propelled to the center stage and under the global spotlight as an increasing number of restaurants worldwide are adding the combo to their menu and coming up with their own signature variations, be it savory or sweet. Waffles were no longer just for breakfast; neither are they simply just plain or sweet. My attitude towards waffles shifted. Next thing I know, I developed a craving for fried chicken and waffle and make a beeline for my favorite spot every time I land in New York.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKVW1xd8ETBwnEJ2BtCzi5Z2VER5sEivfoPwjyHiwegaQZYeM3okdaxI20i5gURxRbcEZXAhEbpGH4-5TsYwBTvZzHEYdsMD88Y9XT9Tlrzyz0SBbHEY0OJ2qD07FhZAnzCOCuVPsp_WKY/s1600/COVER+3.1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1212" data-original-width="1600" height="484" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKVW1xd8ETBwnEJ2BtCzi5Z2VER5sEivfoPwjyHiwegaQZYeM3okdaxI20i5gURxRbcEZXAhEbpGH4-5TsYwBTvZzHEYdsMD88Y9XT9Tlrzyz0SBbHEY0OJ2qD07FhZAnzCOCuVPsp_WKY/s1600/COVER+3.1.jpg" width="640" /></a><span style="font-size: x-large;"><span style="font-family: "georgia" , "times new roman" , serif;"><i>E</i></span></span>nd of last year, I picked up a multi-function sandwich maker at an appliances blowout sale that came with a waffle griddle. The machine hasn't seen daylight since until this past weekend when I decided a lazy "brunch for dinner" was in order for my little get-together with a couple of good friends. And by lazy, I mean it was just going to be waffle and gazpacho, no cooking required. I wanted the waffle to be the main event, something that was at once comforting, healthy, and satisfying. I also did not want flour to be the bulk of the waffle. So I looked to <b>sweet potato</b> - and sure enough - sweet potato waffles is a <i>thing</i>.<br />
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<tr><td class="tr-caption" style="text-align: center;"><i>"Brunch for Dinner": a cozy, happy, celebratory weekend reunion!</i></td></tr>
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Sweet potatoes are considered low on the <b>glycemic index scale</b> - meaning the carbohydrates are slowly digested, absorbed, and metabolized and do not cause a spike in insulin levels. Not only are these wholesome sweet potato waffles low in carbs and calories (make them even better for you without the bacon - but hey, <i>baaaaacon</i>), they are naturally <b>gluten-free</b>. Most recipes on the internet call for <b>coconut flour</b> to be incorporated into the mixture, but considering that in some parts of the world coconut flour is not readily available or is plain costly, I recommend other nut flours or <b>cornstarch</b> as a gluten-free substitute.</div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><i>I</i></span></span>n this savory version of sweet potato waffles, bacon, spring onions and a touch of garlic powder give incredible flavor, while paprika brings subtle heat that plays off the mild sweetness in the sweet potatoes. Top the waffles with more crisp <b>bacon</b>, a gorgeous, runny <b>sunny-side-up</b> and a generous sprinkle of chopped spring onion, and finish with a light drizzle of <b>maple syrup</b> and <b>hot sauce</b> for a delicious sensory experience. Pair the ensemble with a refreshing, appetizing cup of <b>gazpacho</b> (recipe to come soon!) and you have a complete brunch suited for any time of the day!<br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><i><span style="font-size: x-large;">W</span><b>hat you'll need... (for two)</b></i></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLCwsN_KvYMO1Q9XFbA38wDVFogBwGVERoSluXx0wRl2vKlcW9tnBOYRiIwFmOP4UVdgZzMcvYkzYNjuRG6JyqTxb5dLc8pJQwqhn4fYDWFr_lQsT1n9LuRcMJh1Lg-1pUxyAEmYexhyphenhyphenhw/s1600/Ingredients+1.1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1160" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLCwsN_KvYMO1Q9XFbA38wDVFogBwGVERoSluXx0wRl2vKlcW9tnBOYRiIwFmOP4UVdgZzMcvYkzYNjuRG6JyqTxb5dLc8pJQwqhn4fYDWFr_lQsT1n9LuRcMJh1Lg-1pUxyAEmYexhyphenhyphenhw/s1200/Ingredients+1.1.jpg" width="288" /></a>1 medium <span style="color: #45818e;">sweet potato</span> (2 cups grated)<br />
1 bunch <span style="color: #45818e;">spring onion</span>, chopped<br />
3 tablespoons <span style="color: #45818e;">cornstarch</span>*<br />
1 teaspoon <span style="color: #45818e;">paprika</span><br />
1/2 teaspoon <span style="color: #45818e;">garlic powder</span><br />
Large pinch of <span style="color: #45818e;">sea salt</span><br />
1 slice <span style="color: #45818e;">bacon</span> (optional)<br />
2 <span style="color: #45818e;">eggs</span>, beaten<br />
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<i>To serve:</i><br />
Bacon | Fried or poached egg | Avocado | Maple syrup | Hot sauce | Chopped spring onion<br />
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<i>Note*: substitute with 2 tablespoons of coconut flour </i><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><i>D</i></span><b><i>irections...</i></b></span><br />
1. Peel and grate the sweet potato. Give the shredded sweet potato a few quick pulses in a food processor if necessary to break down any long strands. <i>Important:</i> lay grated sweet potato out on paper towels. Place another paper towel on top and press down to absorb as much liquid as possible.<br />
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2. Preheat waffle maker or waffle iron.<br />
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3. In a small frying pan, cook the bacon (if using) until desired crispiness, drain excess fat and crumble the bacon. In a large bowl, mix together all the waffle ingredients including the crumbled bacon until thoroughly combined.<br />
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4. Once the waffle maker is hot, grease with bacon fat or spray with nonstick spray. Spread sweet potato batter evenly onto the waffle maker, making sure it's packed down lightly. Close machine and let cook until golden brown and slightly crispy, flipping once if necessary, about 8 - 10 minutes. Remove and repeat with remaining batter.<br />
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5. While waffle is cooking, prepare toppings of choice. If making waffles in batches, lay cooked waffles on a rack and keep warm in an oven. Transfer to a plate and top with desired fixings, enjoy!<br />
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<b>【 蕃薯煙肉窩夫 】</b></div>
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<span style="font-size: x-large;">非</span>一般的格仔餅啊!近年美國掀起炸雞窩夫熱潮、加上週末嘆 Brunch 的文化漸催普及化,窩夫不再只局限於早餐或作甜品~
早餐當晚餐又何樂而不為呢? 用蕃薯製作的格仔餅鹹中帶甜,低卡高纖零麩質、不會令血糖飆升,配上培根煎蛋蘑菇和蕃茄凍湯,是完整完美的「早餐」啊!<span class="_5mfr"><span class="_6qdm" style="background-image: url("https://static.xx.fbcdn.net/images/emoji.php/v9/t3e/3/16/1f60b.png?_nc_eui2=AeG7xjy21xSKKmk5awC6b6RTTEiZWAs4k9NLnsMgdp7_2HxiYLZLJzhSvaBhf9vyti4FU0pqDqZWujUUlfqOKXpCAFkIxpzOU4hs4S6h0bhf5A"); font-size: 16px; height: 16px; width: 16px;"></span></span><br />
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<b>材料(兩人份量):</b><br />
<span style="color: #45818e;">蕃薯</span> 200 克<br />
<span style="color: #45818e;">蔥</span> 1 小札<br />
<span style="color: #45818e;">粟粉</span>* 3 湯匙<br />
<span style="color: #45818e;">紅椒粉</span> (paprika) 1 茶匙<br />
<span style="color: #45818e;">蒜粉</span> 1/2 茶匙<br />
<span style="color: #45818e;">海鹽</span> 1/4 茶匙<br />
<span style="color: #45818e;">煙肉</span> 1 片(可免)<br />
<span style="color: #45818e;">雞蛋</span> 2 隻<br />
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伴碟:煙肉 | 太陽蛋 | 水煮蛋 | 牛油果 | 楓糖漿 | 辣醬 | 蔥花<br />
備註*:粟粉可用 2 湯匙椰子粉代替,更為理想<br />
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<b>做法: </b><br />
1. 蕃薯去皮刨絲,建議用食物處理器把蕃薯絲略為打碎。<br />
2. 蕃薯絲鋪在廚房紙上再放上另一層廚房紙,用力按壓,把多餘水份吸乾。<br />
3. 煙肉煎香,切成碎片 (如使用)。<br />
4. 雞蛋打成蛋液、蔥切成蔥花,保留少許綠色部分作裝飾用。<br />
5. 把所有窩夫材料拌勻備用。<br />
6. 窩夫機預熱,掃上少許油,鋪上適量蕃薯蛋漿,蓋好烘至呈金黃色和帶脆,約 8 - 10 分鐘。伴上自己喜歡的配料,即成!<br />
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備註:如分批製作窩夫,建議將弄好的窩夫平放焗爐架上用微溫保暖。 <br />
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<i style="font-family: "pt sans";">[Follow me on Instagram <a href="https://instagram.com/alvinckl/" style="color: #cc0000; text-decoration: none;" target="_blank">@alvinckl</a> and @alvin.penthousekitchen and check out my <a href="https://www.facebook.com/alvinspenthousekitchen" style="color: #cc0000; text-decoration: none;" target="_blank">Facebook Fan Page</a>!]</i></div>
ck. Alvinhttp://www.blogger.com/profile/18114945645856618376noreply@blogger.com0tag:blogger.com,1999:blog-1837004133561455797.post-34476266948764619002019-05-20T19:45:00.000+08:002019-06-30T20:29:16.550+08:00Turkish Eggs | 土耳其式水煮蛋<div dir="ltr" style="text-align: left;" trbidi="on">
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<i><span style="font-size: x-large;"><span style="font-family: "georgia" , "times new roman" , serif;">T</span></span></i>he first time I have ever tried Turkish eggs was, strangely, not in Turkey, but in Brisbane, Australia, at a cozy, two-storied cafe overlooking a sunny suburban street lined with boutiques and bakeries. To anyone who has never had Turkish eggs, or<i> <b>Çılbır</b></i>, pronounced as "chulburr", the idea of laying a poached egg on Greek yogurt may raise an eyebrow or two. Add on top a drizzle of chili-infused melted butter, the concept seems to take "odd" farther up a notch. Creamy, tart, oozy, savory, then spicy, too? The idea of Turkish eggs appears to throw our notion of a familiar brunch into shambles.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIATBlP0Dh0G4-h0anRD-n-CzLVpLtDW2rPLA0C3o_IR0bJVmz31DKEiAA1NVYQK2ShQ4JC9FbvCsq8QQpYSwdZJQ3UaPd0HtC9fbAJ_hvCU397xWVRh69jyrEZ1RMZeUmpODW0CcTeZVU/s1600/2.1+COVER.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1093" data-original-width="1600" height="436" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIATBlP0Dh0G4-h0anRD-n-CzLVpLtDW2rPLA0C3o_IR0bJVmz31DKEiAA1NVYQK2ShQ4JC9FbvCsq8QQpYSwdZJQ3UaPd0HtC9fbAJ_hvCU397xWVRh69jyrEZ1RMZeUmpODW0CcTeZVU/s1600/2.1+COVER.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-vaX3ID-2zBwatH14wdijtOOWqdeDXmTj1_Q8LGXt_wEIDf7nDt5WF6IIvrdBkFVcrySaZyWk5Z4ROVAwPnLKlQYgtDVoX48L0FCo5K1rq-Ul9HOVlP9wPFLeQO_DxyrS_2Q82tDZxyQZ/s1600/3.1+Ingredients.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1039" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-vaX3ID-2zBwatH14wdijtOOWqdeDXmTj1_Q8LGXt_wEIDf7nDt5WF6IIvrdBkFVcrySaZyWk5Z4ROVAwPnLKlQYgtDVoX48L0FCo5K1rq-Ul9HOVlP9wPFLeQO_DxyrS_2Q82tDZxyQZ/s1600/3.1+Ingredients.jpg" width="414" /></a><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><i>B</i></span></span>ut before you resort to the comfort zone with the likes of Eggs Benedict, I urge you to give this dish a try. Because with just one try it had got me hooked. The soft poached egg, with its silky egg whites, melds beautifully into a thick and creamy and slightly tart Greek yoghurt that is laced with garlic and sometimes dill. Butter is then melted and infused with chili then drizzled over the dish, imparting an extraordinary depth of flavor and giving a luxurious, aromatic kick. As you poke into the egg, luscious yolk oozes out like liquid gold, bringing the heavenly sensation to the next level. To scoop and soak up every last smear of yolk and yoghurt, thick, crusty, griddled sourdough or even warm naan would most certainly do the trick.<br />
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<span style="font-size: x-large;"><span style="font-family: "georgia" , "times new roman" , serif;"><i>W</i></span></span>ord is that <i>Çılbır</i> originated as a breakfast staple in Eastern Turkey. I do not recall seeing this dish on menus around town in the iconic Istanbul (but then it was nearly a decade ago when I visited and I was mostly staying at budget guesthouses), but it is definitely making an increasing appearance at brunch restaurants around the world. A small breakfast cafe in West London easily charges this dish for £9, but you can just as easily prepare this dish at a fraction of the cost at home.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0Lg0NChbNlklEDKuK2wSfwv_jtsme_aKfCOIpvqORUIATcAX6bYvg0ynGgu-0vL3YaDOXJ2-rlFy97RdvaLJdJd8XjAPZVBgmP34V4xAQouwW0rK_Kboj5MJ2wU8srvUegu35uAt1iimJ/s1600/6.1+COVER.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1128" data-original-width="1600" height="450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0Lg0NChbNlklEDKuK2wSfwv_jtsme_aKfCOIpvqORUIATcAX6bYvg0ynGgu-0vL3YaDOXJ2-rlFy97RdvaLJdJd8XjAPZVBgmP34V4xAQouwW0rK_Kboj5MJ2wU8srvUegu35uAt1iimJ/s1600/6.1+COVER.jpg" width="640" /></a><b>Aleppo</b> (a mild Turkish red pepper flake) is traditionally used in making the chili-infused butter for this dish, but if unavailable, substitute <b>paprika</b> and a pinch of <b>crushed red pepper flakes</b> for no less a bang in flavor. While dill is not required on Turkish eggs, I personally find using some fresh or dried <b>dill</b> adds an uplifting herbaceous note and complexity to the dish.<br />
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<span style="font-family: inherit;"><span style="font-size: small;">A</span></span>fter all, creamy, tart, oozy, savory, <i>and</i> spicy isn't just incredible; it is - in Nigella Lawson's words - "a revelation and a complete sensation." <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhp1rzwxj5cWIo-FTcG2LEC2UMs9g5CnxTm8G484pz1WYASy6zpAgXX-CXxmnxNu6B3RdF01gzX5ClS5VRquzQjLJE2wGRAYS4aVh6hlVMJgVC2dQ2VvwahwgnvYCtOcUS1fEiUFoTbZ6x/s1600/7.1+COVER.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="779" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhp1rzwxj5cWIo-FTcG2LEC2UMs9g5CnxTm8G484pz1WYASy6zpAgXX-CXxmnxNu6B3RdF01gzX5ClS5VRquzQjLJE2wGRAYS4aVh6hlVMJgVC2dQ2VvwahwgnvYCtOcUS1fEiUFoTbZ6x/s400/7.1+COVER.jpg" width="192" /></a><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><i>W</i></span></span><b><span style="font-family: "georgia" , "times new roman" , serif;"><i>hat you'll need... (serves 2)</i></span></b><br />
200 g <span style="color: #45818e;">Greek</span> <span style="color: #45818e;">yoghurt</span><br />
1/2 clove <span style="color: #45818e;">garlic</span><br />
A few fronds of fresh <span style="color: #45818e;">dill</span>, or a pinch of dried dill <br />
2 tablespoons <span style="color: #45818e;">butter</span><br />
1 tablespoon <span style="color: #45818e;">olive</span> <span style="color: #45818e;">oil</span><br />
1 teaspoon <span style="color: #45818e;">paprika</span><br />
1 pinch <span style="color: #45818e;">crushed red pepper flakes</span><br />
2 <span style="color: #45818e;">eggs</span><br />
1 tablespoon <span style="color: #45818e;">white vinegar</span><br />
Thick sourdough toast, to serve<br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><i>D</i></span><b><i>irections...</i></b></span><br />
1. Using a fine grater, grate half a garlic clove and whisk into the Greek yoghurt with a small pinch of dried dill, if using. Set aside and allow the yoghurt to come to room temperature.<br />
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2. Gently melt butter in a small pan until it begins to turn into an aromatic, nutty brown. Stir in the olive oil, then add paprika and red pepper flakes and leave to infuse over a low heat. Turn heat off and set aside to cool.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIRZgtsv9c6oezDYUOyDLRYac8tDpxsIwGwjb_F9JqNWB1aKb_Ci1JinK_0cowbbrMmDJmI92J9tQKKWnafIaHmR25DwtH-PaTtvmW86rPKfdhiwBJhSR9_npefrkB_ar5Qp0IYoKbHVBD/s1600/4.+Collage.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="1600" height="160" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIRZgtsv9c6oezDYUOyDLRYac8tDpxsIwGwjb_F9JqNWB1aKb_Ci1JinK_0cowbbrMmDJmI92J9tQKKWnafIaHmR25DwtH-PaTtvmW86rPKfdhiwBJhSR9_npefrkB_ar5Qp0IYoKbHVBD/s1600/4.+Collage.JPG" width="640" /></a>3. Bring a pot of water to a simmer. Add the vinegar and make a swirl
with a large spoon. Break cold egg into a small dish or saucer. Holding dish just above the simmering water, gently slip egg into the water. Poach for 3 mins
until set, transfer egg with a slotted spoon to some kitchen paper to drain. Repeat with the other egg.<br />
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4. To serve, divide the yoghurt into two warm bowls, top each with a poached egg, then drizzle over the chili-infused butter. Season and scatter over some dill and crushed red pepper flakes and dig in with thick slices of crusty bread!<br />
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<i>Note: </i>I prefer grating the garlic here over finely chopped garlic as the flavor melds more readily into the yoghurt and it also reduces the chances of biting into pieces of raw garlic.<br />
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<b>【 土耳其式水煮蛋 】</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPDDUheF17BnCZfIPCRXwJx5vyuTWVjOgOUJaahJPy_1XlU7cw0xCrs1DDsr8tWIFsQWd0cXYRb_mRXREguzljWqeWk4TrxE3XgVNfEmby9-qk2Rr9XZNUsC6cEdD0BL1KJG0gWhDgcNK_/s1600/5.1+COVER.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1066" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPDDUheF17BnCZfIPCRXwJx5vyuTWVjOgOUJaahJPy_1XlU7cw0xCrs1DDsr8tWIFsQWd0cXYRb_mRXREguzljWqeWk4TrxE3XgVNfEmby9-qk2Rr9XZNUsC6cEdD0BL1KJG0gWhDgcNK_/s1600/5.1+COVER.jpg" width="426" /></a></div>
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多年來眾人熟悉的 Eggs Benedict 一直被視為悠閒週末 brunch 之首選,是時候跳出框框了!話說有次在外國試過 Turkish
eggs,嫩嫩的 poached egg
配上綿綿的香草乳酪再淋上香辣牛油,跟厚厚的吐司一起吃,味道配搭新奇刺激、口感一流,有別於傳統早餐菜式,可說是一見鍾情啊~
急不及待回家研製、同大家分享食譜啊!<br />
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<b>材料(二人份):</b><br />
<span style="color: #45818e;">希臘乳酪</span> 200 克<br />
<span style="color: #45818e;">蒜頭</span> 半瓣<br />
<span class="st"><span style="color: #45818e;">刁草</span> 適量</span><br />
<span class="st"><span style="color: #45818e;">牛油</span> 2 湯匙</span><br />
<span class="st"><span style="color: #45818e;">橄欖油</span> 1 湯匙</span><br />
<span class="st"><span style="color: #45818e;">紅椒粉</span> (paprika) 1 茶匙</span><br />
<span class="st"><span style="color: #45818e;">乾辣椒碎</span> 適量</span><br />
<span class="st"><span style="color: #45818e;">雞蛋</span> 2 隻</span><br />
<span class="st"><span style="color: #45818e;">白醋 </span> 1 湯匙</span><br />
<span class="st">厚切酸種麵包 </span><br />
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<b><span class="st">做法:</span></b><br />
<span class="st" style="font-size: small;">1. 把蒜瓣磨成蓉。將</span><span class="st" style="font-size: small;">乳酪、蒜蓉和少量</span><span class="st" style="font-size: small;">刁草拌勻備用,待其回到室溫。</span><br />
<span class="st" style="font-size: small;">2.<span class="st"><span class="st"><span class="st"> 牛油用慢火煮溶,期間會起泡。</span></span></span><span class="st"><span class="st"><span class="st">煮至牛油開始呈現咖啡色及聞到焦香後加入橄欖油、</span></span></span></span><span class="st" style="font-size: small;"><span class="st"><span class="st"><span class="st"><span class="st">紅椒粉和</span></span></span></span></span><span class="st" style="font-size: small;">乾辣椒碎。熄火,晾涼備用。</span><br />
<span class="st" style="font-size: small;">3. </span><span style="font-size: small;"><span class="st">大鍋燒滾水後轉慢火,加入白醋拌勻,</span><span class="st"><span style="font-family: "arial" , "helvetica" , sans-serif;">用筷子輕輕攪出漩渦。</span>小碗打入一隻雞蛋,小心把蛋倒入</span></span><span style="font-size: small;"><span class="st"><span style="font-family: "arial" , "helvetica" , sans-serif;">漩渦裡,煮約 3 分鐘後把水煮蛋盛起並放到廚房紙上吸乾水份</span></span></span><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">。</span></span><br />
<span class="st" style="font-size: small;"><span style="font-size: x-small;">4. 把</span></span><span style="font-size: small;">乳酪平均分配到兩個碗子裡後各放上一隻水波蛋。淋上辣椒牛油,再撒上刁草和<span class="st">乾辣椒碎,最後拌上</span><span class="st">厚切酸種麵包吐司即成!</span></span><br />
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<i style="font-family: "pt sans";">[Follow me on Instagram <span style="color: #45818e;"><a href="https://instagram.com/alvinckl/" style="text-decoration: none;" target="_blank">@alvinckl</a> </span>and <span style="color: #45818e;">@alvin.penthousekitchen</span> and check out my <a href="https://www.facebook.com/alvinspenthousekitchen" style="color: #cc0000; text-decoration: none;" target="_blank">Facebook Fan Page</a>!]</i> </span><br />
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ck. Alvinhttp://www.blogger.com/profile/18114945645856618376noreply@blogger.com2tag:blogger.com,1999:blog-1837004133561455797.post-85654980900647887152019-04-29T21:10:00.000+08:002019-04-29T21:10:02.487+08:00Peach Gum Dessert Soup with Red Dates, Longan, and Lotus Seeds | 紅棗桂圓雪蓮子桃膠糖水<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLibjC_lh7mZsr-qvJWSL9uFRItVQLNTNM_74w5UR-s10gfa5ilpMk6WM57zUX-mYIeBAyb6X_DTy7lZ-QMNqvT_xAq1DNW_UyT_KoSmKH5aVZgY1-rgdvOIjyKN25omZ9UwbuXRjXTBgl/s1600/Peach+Gum+Dessert+COVER+1.1.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1175" data-original-width="1600" height="468" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLibjC_lh7mZsr-qvJWSL9uFRItVQLNTNM_74w5UR-s10gfa5ilpMk6WM57zUX-mYIeBAyb6X_DTy7lZ-QMNqvT_xAq1DNW_UyT_KoSmKH5aVZgY1-rgdvOIjyKN25omZ9UwbuXRjXTBgl/s1600/Peach+Gum+Dessert+COVER+1.1.jpg" width="640" /></a></td></tr>
<tr align="right"><td class="tr-caption"><span style="font-size: x-small;">附中文食譜</span></td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><i>O</i></span></span>f all the health food fads that saturate our pantries and social media these days, peach gum - a relatively recent Chinese beautifying food sensation - is surely one to stay. <b>Peach gum</b> (桃膠) has been making increasing appearance on shelves in health food stores and on dessert menus across town, and it did not take me long to finally give in and snatch myself a bag of this curious gemstone-lookalike when I saw some on sale at a food fair.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsHA-QA2Uj-98JqqUk1-QQ12loUB5DsIXkGsX21pwS_6b3nPJ8MFr09n0UD3qWxj6F6nVtoXAM9P7iPTGQkGXgMTfAmYjRgieYjqyoRL6wSj1nLUJazcZwpaOvlEBmPnPA5CI3ovAfG3BO/s1600/Peach+Gum+Dessert+COVER+3.1.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1145" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsHA-QA2Uj-98JqqUk1-QQ12loUB5DsIXkGsX21pwS_6b3nPJ8MFr09n0UD3qWxj6F6nVtoXAM9P7iPTGQkGXgMTfAmYjRgieYjqyoRL6wSj1nLUJazcZwpaOvlEBmPnPA5CI3ovAfG3BO/s1600/Peach+Gum+Dessert+COVER+3.1.jpg" width="456" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Serve this dessert hot for a nourishing treat or chilled for a refreshing twist</i></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAiP2MPAOCKv8ga-vrov1FOASAgm0bjNabQzAhLX0ldau9zWuJkIkiYTFUgQo4C6enE79eI70S2Bb1cvWZLZO7mkkyVzVUEX_z_U2QZsV0uwSXeK-on72h99pZ72tFCUy6jhbP4wKohIYP/s1600/Ingredients.1.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1158" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAiP2MPAOCKv8ga-vrov1FOASAgm0bjNabQzAhLX0ldau9zWuJkIkiYTFUgQo4C6enE79eI70S2Bb1cvWZLZO7mkkyVzVUEX_z_U2QZsV0uwSXeK-on72h99pZ72tFCUy6jhbP4wKohIYP/s1600/Ingredients.1.jpg" width="460" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>A little goes a long way: peach gum expands drastically when soaked in water</i></td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><i>P</i></span></span>each gum, also known by its winsome moniker "<b>peach blossom tears</b>", is essentially the sap secreted from the bark of the peach tree which is harvested in its crystalline form. Naturally cholesterol-free and rich in amino acids, collagen, and soluble fiber, peach gum is widely touted for its (almost mythological) skin-beautifying power and certain curative qualities. Often likened to the coveted but controversial <b>bird's nest</b> in terms of properties and nutritional value, and with a texture similar to <b>hasma</b>, it is no wonder why peach gum - available at a fraction of the cost of other Chinese delicacies - is gaining such popularity around the world, especially among women.</div>
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What makes peach gum so good? It's cheap, and no animal cruelty is involved. I like the sound of that.</div>
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Peach gum, when soaked in water overnight, expands astonishingly in
size. Read: <b>a little goes a long way!</b> These amber-hued, gem-like
crystals plumps up into translucent clouds that are at once soft and
dense to the bite, with a gelatin bouncy texture that reminds of <i>aiyu</i>
jelly ubiquitous in Taiwanese desserts and beverages. As peach gum is
generally tasteless, it features well in many desserts and soups,
sometimes even stews. With as few as six crystals being plenty
for a single serving, a bag of peach gum could last a remarkably long
time, which translates into incredible value.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkL_Fu3MeigkmquY3TG08G4b-1TFdUuw6kBJlzdCTwLwWA8iUrrG-tv6rom9qk4euK1AXw3JpyOsLH98JG1KIjQJ4-HKOPZvmE6Ao9FHMC7_0FJTWAkB5Z6wWAwop8h4y-s3HuTEj09J61/s1600/Dessert+Closeup.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1066" data-original-width="1600" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkL_Fu3MeigkmquY3TG08G4b-1TFdUuw6kBJlzdCTwLwWA8iUrrG-tv6rom9qk4euK1AXw3JpyOsLH98JG1KIjQJ4-HKOPZvmE6Ao9FHMC7_0FJTWAkB5Z6wWAwop8h4y-s3HuTEj09J61/s1600/Dessert+Closeup.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>As peach gum is believed to have cooling properties in traditional Chinese medicine, cooking peach gum with dried longan and red dates give balance to this dessert</i></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiobmVQSAu9TOAhVQyhjLjDEtUmhB6dis7fYbw-XPWJ87skfnUDekKyND5PcfUTeYz8sHc1QVMMXcP4adRVc_uAjcLHClH6R3yovTbnwuAMWa6CGrwX5exmvIkT4iKQ3CUewuNq45_ZHm71/s1600/Peach+Gum+Dessert+COVER+4.1.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1087" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiobmVQSAu9TOAhVQyhjLjDEtUmhB6dis7fYbw-XPWJ87skfnUDekKyND5PcfUTeYz8sHc1QVMMXcP4adRVc_uAjcLHClH6R3yovTbnwuAMWa6CGrwX5exmvIkT4iKQ3CUewuNq45_ZHm71/s1600/Peach+Gum+Dessert+COVER+4.1.jpg" width="433" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Peach gum is believed to be beneficial to both our stomach and skin</i></td></tr>
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<span style="font-size: x-large;"><span style="font-family: "georgia" , "times new roman" , serif;"><i>W</i></span></span>hilst all sounds too fantastical to be real, the cleaning process, inevitably, does require some patience and time. I find <b>rinsing the peach gum and replacing the water every now and then along the way during the soak less overwhelming than removing the dirt and debris all at once at the end</b>. Also, a pair of kitchen tweezers would come in very handy. </div>
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From my little experience working with peach gum, I could confidently surmise that what one pays for a peach gum dessert outside largely covers the labor cost of picking out the dirt (<i>and</i> rent, and then some). With just a little effort, you too can be making this nutritious dessert at next to nothing in cost. The recipe is so easy and the result so worthwhile you'd soon be making more, I promise. What would one <i>not</i> do for beauty?</div>
<br />( I must admit, I am in love with this photoshoot... I purposefully dug out from storage my late mom's collection of vintage Chinese chinaware. They will probably start appearing in more photoshoot in the near future! )<br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><i>W</i></span><b><i>hat you'll need...</i></b></span><br />
1 scant tablespoon (approx. 12 g) <span style="color: #45818e;">peach gum</span><br />
8 <span style="color: #45818e;">Chinese red dates</span><br />
8 <span style="color: #45818e;">dried longan</span><br />
10 <span style="color: #45818e;">dried</span> <span style="color: #45818e;">lotus seeds</span><br />
1 scant tablespoon <span style="color: #45818e;">goji berries</span><br />
40 g <span style="color: #45818e;">rock sugar</span> (or to taste)<br />
800 ml <span style="color: #45818e;">water</span><br />
<br />
<span style="font-size: x-large;"><i><span style="font-family: "georgia" , "times new roman" , serif;">D</span></i></span><b><i><span style="font-family: "georgia" , "times new roman" , serif;">irections...</span></i></b><br />
1. Soak peach gum in water overnight or a minimum of 6 hours. Discard water, rinse and remove any impurities. <br />
<br />
2. Remove any sprout found in the lotus seeds. Using kitchen shears, remove the pit from the red dates. Soak lotus seeds, red dates, and dried longan in water to soften. Give the goji berries a quick rinse and set aside.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaZChLx5qQ3pV2XZ37Ek1WCQfu86DNgKiUv4Gi86cvtd6TAzfxtco4_UJ46jF9xbDNmpkE0FFWIE3jsL6oKta9vU3tRRDzCWlKtfhLDAbI4WsMSCrjdr_Jktzt_lOeMJoFyG7UmzCW9chF/s1600/Collage+1.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="534" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaZChLx5qQ3pV2XZ37Ek1WCQfu86DNgKiUv4Gi86cvtd6TAzfxtco4_UJ46jF9xbDNmpkE0FFWIE3jsL6oKta9vU3tRRDzCWlKtfhLDAbI4WsMSCrjdr_Jktzt_lOeMJoFyG7UmzCW9chF/s1600/Collage+1.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Peach gum expands up to 20 times in size, so a little goes a
long way! Don't go overboard or you will regret when cleaning the peach
gum...!</i></td></tr>
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3. Place lotus seeds, red dates, and longan in a saucepan with 800 ml water and bring to a boil. Lower heat to a rolling simmer and let simmer for 25 minutes, covered. Add peach gum, goji berries, and rock sugar and let simmer for another 15 minutes. Serve dessert hot or chilled. Enjoy!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmp4nWj8BFSv8vQIfkGGJMLP7-BuLc0QBtuXfX_HoGaQWVi0bB_yxdMJjAZnt4eVUUdi88L_tA0lb34HLWZfj5o4VU7RuOwLtnCsXD-8nxjOiyjzTWbIqFWIscmunVpaKgKlfJlowdNjwM/s1600/Collage+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="534" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmp4nWj8BFSv8vQIfkGGJMLP7-BuLc0QBtuXfX_HoGaQWVi0bB_yxdMJjAZnt4eVUUdi88L_tA0lb34HLWZfj5o4VU7RuOwLtnCsXD-8nxjOiyjzTWbIqFWIscmunVpaKgKlfJlowdNjwM/s1600/Collage+2.jpg" width="640" /></a><br />
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<b>【 紅棗桂圓雪蓮子桃膠糖水 】</b></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWp9YpbnXQ2hcE8JE7pHwO_W3TnfOsVEHwhdw_pcjm7f0kO80qVAdzwXHnjegq_RukqG6mAhRfmu75Wz2WKl2fMQ71O5aoKnqHB9bhFQxYCmCATj8Qzp86joN-7XGvwGEizBsUIkSRBB2B/s1600/Peach+Gum+Dessert+COVER+2.2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1095" data-original-width="1600" height="438" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWp9YpbnXQ2hcE8JE7pHwO_W3TnfOsVEHwhdw_pcjm7f0kO80qVAdzwXHnjegq_RukqG6mAhRfmu75Wz2WKl2fMQ71O5aoKnqHB9bhFQxYCmCATj8Qzp86joN-7XGvwGEizBsUIkSRBB2B/s1600/Peach+Gum+Dessert+COVER+2.2.jpg" width="640" /></a>誰說滋潤糖水只限秋冬飲用!養顏健康可謂長年累月的功夫啊~
近年桃膠大受熱捧,口感爽滑煙韌QQ,具高纖、高植物性蛋白質的優點,而且價錢大眾化,在水裡浸發過後只需少少心機清潔好,你都能夠輕易造出甜美滋潤美顏糖水啊~
忠告:不要貪心浸過多桃膠啊,要不然會後悔... <b></b><br />
<br /><span aria-live="polite" class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption"><span>不得不承認,我個人很喜歡滿意這一輯相啊~ 為了這輯相</span><wbr></wbr><span class="word_break"></span>,特意尋找媽媽以前珍藏下來的一套碗碟... 重見天日後,希望多點同大家見面!</span></span><br />
<br />
<b>材料: </b><br />
<span style="color: #45818e;">桃膠</span> 12 克(約 1 小湯匙)<br />
<span style="color: #45818e;">紅棗</span> 8 粒<br />
<span style="color: #45818e;">桂圓</span> 8 粒<br />
<span style="color: #45818e;">蓮子</span> 10 粒<br />
<span class="pull-left ingredient-name"><span style="color: #45818e;">杞子</span> 約 1 湯匙</span><br />
<span style="color: #45818e;">冰糖</span> 40 克(視乎個人口味)<br />
<span style="color: #45818e;">清水</span> 800 毫升 <br />
<br />
<b>做法:</b><br />
1. 桃膠用大量清水浸發 6 小時或過夜。去除雜質、沖洗乾淨後瀝乾桃膠備用。<br />
2. 蓮子去芯、紅棗去核,連同桂圓用清水浸軟。<span class="pull-left ingredient-name">杞子略沖水備用。</span><br />
3. 將蓮子、紅棗、桂圓和 800 毫升清水倒入煲內,待水滾後轉中慢火煮 25 分鐘。<br />
4. 加入桃膠、<span class="pull-left ingredient-name">杞子和冰糖,慢火煮 15 分鐘後即成,冷熱佳宜!</span><br />
<br />
<span class="pull-left ingredient-name">備註: </span><span class="pull-left ingredient-name">浸發好的桃膠體積可增達 20 倍,所以少量已足夠!</span><br />
<br />
<i style="font-family: "pt sans";">[Follow me on Instagram <span style="color: #45818e;"><a href="https://instagram.com/alvinckl/" style="text-decoration: none;" target="_blank">@alvinckl</a> </span>and <span style="color: #45818e;">@alvin.penthousekitchen</span> and check out my <a href="https://www.facebook.com/alvinspenthousekitchen" style="color: #cc0000; text-decoration: none;" target="_blank">Facebook Fan Page</a>!]</i><br />
<br /></div>
ck. Alvinhttp://www.blogger.com/profile/18114945645856618376noreply@blogger.com1tag:blogger.com,1999:blog-1837004133561455797.post-22529086494105404852018-12-23T20:00:00.000+08:002018-12-23T19:55:15.699+08:00Spiced Red Wine Poached Pears | 紅酒燉洋梨<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr align="right"><td class="tr-caption">附中文食譜</td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><i>I</i></span></span>t's that time of the year again! As the holiday season nears and as temperatures drop, I find myself instinctively craving the scent of warm spices, the comfort of a mug of boozy hot <i>gluhwëin</i>, and some good old Mariah multi-octave jingle. (I like to believe that I am not the only one who has this peculiarly seasonal, recurring hankering. Listening now as I write.) <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzqtIobzzMWhLVyN1Nq78C0NUICFqI5FXll6N8GDAQpIB-ZoJgTXvukTvixd83_5nuBXqPuizZY4mBvQoCwPNlaGddJycDZkutXv_0086o8jMWmNeFK9Z3T3gkMpvLeOrBWn7N86mQGfUR/s1600/Pears+3.1.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1091" data-original-width="1600" height="436" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzqtIobzzMWhLVyN1Nq78C0NUICFqI5FXll6N8GDAQpIB-ZoJgTXvukTvixd83_5nuBXqPuizZY4mBvQoCwPNlaGddJycDZkutXv_0086o8jMWmNeFK9Z3T3gkMpvLeOrBWn7N86mQGfUR/s1600/Pears+3.1.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Add flair and romance to any dinner, be it a special holiday or a regular weeknight!</i></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5Lzjf1i_aUKNIivN3R2ApijHzYZECo6sBwxDeqX3PTPnsaDQZFYgj9v-MXvX_0ogGVGqIY-CTJ9fIHn0uNt3HyTwAb3LIe-_iXTM88rxa3uFUSzDNSGdGOGPQr8pvGFivK8LRadVkGmU9/s1600/Pears+2.1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1118" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5Lzjf1i_aUKNIivN3R2ApijHzYZECo6sBwxDeqX3PTPnsaDQZFYgj9v-MXvX_0ogGVGqIY-CTJ9fIHn0uNt3HyTwAb3LIe-_iXTM88rxa3uFUSzDNSGdGOGPQr8pvGFivK8LRadVkGmU9/s1600/Pears+2.1.jpg" width="444" /></a>When it comes to an all-time favorite dessert especially fitting for this time of the year, it's none other than <b>red wine poached pears</b> - a classic French preparation that is not only as elegant as it is delicious, but also reigns as one of the easiest desserts to make. If you are one that has opened bottles of red wine lying around the house, perfect. If you are not, just pop one open (a cheap one will do) and into the saucepan you add some spices and pears - et voilà, in as little as 30 minutes you have a show-stopper of a dessert. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiijC9Jh-_InIU4QKsN8s-oVvudZmJ2g6xYSagjt6naluZhB-DRSqb2H6cgJ2DyuqetMwyvvbQrIboUQQKRKwbWTWHenWe43O_P7sYnYpfT-j3ksLlAE9XN1JzP2ACp6OJVYYvLtOeyP8a/s1600/Drizzling+1.1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1066" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiijC9Jh-_InIU4QKsN8s-oVvudZmJ2g6xYSagjt6naluZhB-DRSqb2H6cgJ2DyuqetMwyvvbQrIboUQQKRKwbWTWHenWe43O_P7sYnYpfT-j3ksLlAE9XN1JzP2ACp6OJVYYvLtOeyP8a/s1600/Drizzling+1.1.jpg" width="640" /></a><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><i>P</i></span></span>oached pears can be served warm or chilled and made in advance; and with virtually no room for failure it makes for a terrific dessert choice for your special holiday dinner or any regular weeknight in need of some holiday cheer or a classy, romantic touch. This recipe calls for pears and the mainstays of cold-weather spices: cinnamon, cloves, and <b>star anise</b>, but feel free to experiment with apples, cardamon and even peppercorns. Substitute some of the wine with fresh-squeezed orange juice and try adding some peel for a more citrus-y note. No matter your concoction, the simmering dessert will infuse your kitchen with a heart-warming scent of <b>mulled wine</b> that transports you to the most enchanting, fairy-tale like Christmas markets across Europe.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfERun-Zt-vDWu2fEAPLFwKw1oetvse4aT14N_zn4nMfYG91VhelQ9ieiHTzoF4np6jnmihGk1RCIe3y4WRmsklQAustD5no7j7q17upitD1jSecTh1Kqm8D0L7oXOOv6CqXy859UvKunX/s1600/COVER+1.1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1118" data-original-width="1600" height="446" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfERun-Zt-vDWu2fEAPLFwKw1oetvse4aT14N_zn4nMfYG91VhelQ9ieiHTzoF4np6jnmihGk1RCIe3y4WRmsklQAustD5no7j7q17upitD1jSecTh1Kqm8D0L7oXOOv6CqXy859UvKunX/s1600/COVER+1.1.jpg" width="640" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><i>D</i></span></span>essert can't get any easier than this! Besides, you are sure to have a (almost) guilt-free crowd pleaser. After all, it's just fruit and alcohol, isn't it?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigAt5BKbDF1KnXiVlAdVTFBEM1mWojWq55vpTwTHBhaFEb-i-y7MpHWapx7pve2ue2jbd2_AiR5XXOwNSqEOpwas2TUIQ-L8nz9AhZ1FReUIdVzO3rLJtpbXSf1ib250zFw_ZbvdMYdmGe/s1600/Pears+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1084" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigAt5BKbDF1KnXiVlAdVTFBEM1mWojWq55vpTwTHBhaFEb-i-y7MpHWapx7pve2ue2jbd2_AiR5XXOwNSqEOpwas2TUIQ-L8nz9AhZ1FReUIdVzO3rLJtpbXSf1ib250zFw_ZbvdMYdmGe/s1200/Pears+1.jpg" width="270" /></a><span style="font-family: "georgia" , "times new roman" , serif;"><i><span style="font-size: x-large;">W</span><b>hat you'll need...</b></i></span><br />
4 firm ripe Bosc or Conference pears<br />
3 cups red wine<br />
1/2 cup sugar<br />
1 cinnamon stick<br />
2 cloves <br />
2 star anise<br />
1 teaspoon vanilla extract (optional)<br />
<br />
<span style="font-family: "georgia" , "times new roman" , serif;"><i><span style="font-size: x-large;">D</span></i><b><i>irections... </i></b></span><br />
<div style="text-align: justify;">
1. Cut a thin slice off the bottom of the pears so they can stand upright. Peel the pears, leaving the stem intact.</div>
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<br /></div>
<div style="text-align: justify;">
2. Combine wine, sugar, spices and vanilla extract in a medium saucepan. Stir
over medium heat until the sugar dissolves and the mixture begins to
simmer. Add the pears, reduce heat and simmer, covered, for 25-30 minutes or until the pears are cooked but still firm, turning the pears every 5-10 minutes to ensure even color.</div>
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3. If preparing in advance, refrigerate in poaching liquid for up to two days. When ready to serve, remove the pears and spices and boil the poaching liquid until at least reduced by half or, if desired, reduced into a syrup for drizzling. Serve with mascarpone, whipped cream, or vanilla ice-cream. Bon appétit!<br />
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<b>【 紅酒燉洋梨 】</b></div>
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<b>材料:</b><br />
啤梨 4 個<br />
紅酒 700 毫升<br />
砂糖 100 克<br />
肉桂枝 1 枝<br />
丁香 2 粒<br />
八角 2 粒<br />
純雲呢拿香油 1 茶匙(可免)<br />
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<b>做法:</b><br />
1. 啤梨去皮,切勿切走啤梨蒂啊!用刀於啤梨底部輕輕切平,以確保上碟時能夠直立。<br />
2. 紅酒注入不鏽鋼鍋中,加入肉桂枝、八角、丁香和砂糖,用中火煮至糖溶解。<br />
3. 加入啤梨,轉慢火煮約 25-30 分鐘至軟身,期間每 5-10 分鐘翻動啤梨一次讓其均勻上色。將啤梨取出晾涼。<br />
4. 隔掉香料,用大火將燉紅酒煮至輕微濃稠成紅酒汁。享用啤梨時可拌些紅酒汁,亦可加入忌廉、香草雪糕。<br />
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備註:煮好的啤梨可即食,或連同燉紅酒一起存放雪櫃兩天。<br />
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<i style="font-family: "pt sans";">[Follow me on Instagram <a href="https://instagram.com/alvinckl/" style="color: #cc0000; text-decoration: none;" target="_blank">@alvinckl</a> and @alvin.penthousekitchen and check out my <a href="https://www.facebook.com/alvinspenthousekitchen" style="color: #cc0000; text-decoration: none;" target="_blank">Facebook Fan Page</a>!]</i><br />
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ck. Alvinhttp://www.blogger.com/profile/18114945645856618376noreply@blogger.com0tag:blogger.com,1999:blog-1837004133561455797.post-41706503117035091692018-11-30T17:26:00.000+08:002018-11-30T17:26:46.602+08:00KitchenAid: #CapturingTaste 美食造型及攝影企劃<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "microsoftyahei"; font-size: 13.000000pt;"><span style="font-size: x-large;"><b>『</b></span>一道佳餚除了需要味道上乘,香氣滿溢,創意悅目的賣相、
裝飾和佈置都能令一道佳餚更加完滿,色香味俱全。』</span><br />
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<span style="font-family: "microsoftyahei"; font-size: 13.000000pt;">KitchenAid </span><span style="font-family: "microsoftyahei"; font-size: 13.000000pt;">今次聯乘</span><span style="font-family: "microsoftyahei"; font-size: 13.000000pt;">SONY</span><span style="font-family: "microsoftyahei"; font-size: 13.000000pt;">製作是次企劃,令更多人可以發揮烹飪創意,懂得透過
鏡頭,捕捉每位城中名廚、</span><span style="font-family: "microsoftyahei"; font-size: 13.000000pt;">FoodStylist </span><span style="font-family: "microsoftyahei"; font-size: 13.000000pt;">及每道美饌最美麗動人一刻; 更可以聚首
一堂分享感動五官的美食體驗,一起迎接詭異萬聖節和普天同慶的燦爛聖誕!</span></div>
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<span style="font-size: x-large;"><span style="font-family: "georgia" , "times new roman" , serif;"><i>I</i></span></span>n their latest campaign <b>#CapturingTaste</b>, KitchenAid partners up with SONY and brings together six talented local chefs and food stylists in a series of food photography and styling workshops, featuring half a dozen designs celebrating the spirit of Halloween and Christmas. Through the workshops we share the tricks of the trade and celebrate the power of food styling in elevating the sensory experience of delicious food to the next level.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicnLiQ5kkOEWRH1jJpD3YL_oWPsvFjZnqrDGf333YziTdd7XcXK1FsU8jdwj11s39ZFoj7uGqqf0FccDtUs0r2YCtU7WA82EA8h1-7oSCR1mi_2K0ZZvZKZ9E5PtZSCWtYbyxjFFV5eYaS/s1600/IMG_2510.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1280" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicnLiQ5kkOEWRH1jJpD3YL_oWPsvFjZnqrDGf333YziTdd7XcXK1FsU8jdwj11s39ZFoj7uGqqf0FccDtUs0r2YCtU7WA82EA8h1-7oSCR1mi_2K0ZZvZKZ9E5PtZSCWtYbyxjFFV5eYaS/s1600/IMG_2510.jpg" width="512" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">#CapturingTaste: Halloween and Christmas inspired creations by six talented chefs!</td></tr>
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In the kick-off event the star-studded lineup of chefs showcased their individual creativity and talents in a burst of vibrant colors, with spooky orange and black dominating the Halloween section of the showroom and an enchanting, sparkly melange of white, red and green on the other. Participants got to play hands-on in decorating their own dish with the guidance of respective chefs and practice photo shooting with a SONY camera. This event will be followed by subsequent workshops where chefs will partner up in teams of two and allow for an even more intimate and personalized setting for participants to interact and put their creativity and skills to the test!<br />
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『單看 Alvin 這一道<b>「南式生死戀」</b>造型會覺得有點詭異,但其實他是暖男廚師一名!本身任職空中服務員的 Alvin
特別為設計和烹調這道菜,過去一個月每飛到不同地方的時候,都會花時間去搜購不同品種的南瓜,加上創新構思以一種食材變化出兩種食法和味道,配以一個史詩式名字,心思度滿分呀!』 — KitchenAid Ideas<br />
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Click below for the recipe and the story behind!<br />
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<a href="https://penthousekitchen.blogspot.com/2018/10/trick-or-treat-heat-or-sweet-halloween.html" target="_blank">Trick or Treat, Heat or Sweet: Halloween Stuffed Pumpkin Duo | 萬聖「南」式生死戀 </a></div>
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<i style="font-family: "pt sans";">[Follow me on Instagram <a href="https://instagram.com/alvinckl/" style="color: #cc0000; text-decoration: none;" target="_blank">@alvinckl</a> and @alvin.penthousekitchen and check out my <a href="https://www.facebook.com/alvinspenthousekitchen" style="color: #cc0000; text-decoration: none;" target="_blank">Facebook Fan Page</a>!]</i> </div>
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ck. Alvinhttp://www.blogger.com/profile/18114945645856618376noreply@blogger.com0tag:blogger.com,1999:blog-1837004133561455797.post-42065319862363424612018-10-31T21:25:00.000+08:002018-10-31T21:25:41.755+08:00Trick or Treat, Heat or Sweet: Halloween Stuffed Pumpkin Duo | 萬聖「南」式生死戀 <div dir="ltr" style="text-align: left;" trbidi="on">
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<tr align="right"><td class="tr-caption">附中文食譜</td></tr>
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<i><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;">F</span></span></i>all is finally here! My favorite season of the year brings cooler evenings, an end to
ravaging typhoons, yellowing leaves, spiced apple cider, and loads and loads of pumpkins. Around the world this autumn staple pops up in menus from pastas, baked goods, your morning coffee<b> </b>and, soon, to all things Halloween. I realize all these years I haven't done much for Halloween, but that is all going to change!<br />
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<tr><td class="tr-caption" style="text-align: center;"><i>My first ever hand-carved mini Jack-O'-Lanterns! Feed them a candle and watch as they come alive!</i></td></tr>
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Several weeks ago <b>KitchenAid</b> Hong Kong got in touch with me regarding an exciting opportunity to collaborate in an upcoming campaign #CapturingTaste. They are to partner up with SONY and host a series of food photography and styling workshops, featuring creations by a talented team of local chefs handpicked by KitchenAid. Before I knew it, I've reached for an imaginary paper bag in case of hyperventilation upon receiving this extraordinary invitation. The event is slated to debut on October 30; and my assigned theme is Halloween - perfectly in time for the spooky celebration!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3990TFxZJOVXj9d8hKzypnziolyJVwcnZthkSP4RtUGstJEM49fL0ZwPaBGCHc2heqGttQl68n5Lj0vJrV5uZYDJWgwgP9Ubj9p9N9rWVMU6KpIzq0MxP9lXCTR1tBcaHCCu4q3Qpflsh/s1600/Fall+pumpkins+%2526+leaves+%255BCOVER_1.1%255D.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1076" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3990TFxZJOVXj9d8hKzypnziolyJVwcnZthkSP4RtUGstJEM49fL0ZwPaBGCHc2heqGttQl68n5Lj0vJrV5uZYDJWgwgP9Ubj9p9N9rWVMU6KpIzq0MxP9lXCTR1tBcaHCCu4q3Qpflsh/s1600/Fall+pumpkins+%2526+leaves+%255BCOVER_1.1%255D.jpg" width="430" /></a>Flanked by a star-studded lineup of half a dozen accomplished chefs, entrepreneurs and cooking school founders, I couldn't help but feel intimidated. We were each assigned a theme and tasked to design and prepare one dish at the KitchenAid live kitchen to be the centerpiece of a professional photo shoot. Imagination is one's own limit, granted that healthful eating and sustainability is taken into account and that artificial food coloring is avoided at all cost. Sounds right up my alley!<br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><i>I</i></span>n the weeks following, as fireworks began to set off in my brain, I delineated several routes I could take to bring Halloween to life. Do I want to go gory, gross, and scary? <i>Nah</i>. Spooky but cute? <i>Maybe</i>. Color themed with a touch of fall and fusion? <i>Yes!</i> Having seen crates upon crates of colorful, adorable (some adorably deformed and resembling a witch's wart-covered nose) pumpkins and squash in markets in Europe and the U.S., already I was certain that these would play a pivotal role in the presentation of my dish. All I needed was to inject creativity and a splash of orange and black.<br />
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While orange colors are rather easy to come by in the plant kingdom, black may not be as prevalent. Drawing inspirations from international cuisines and ingredients, I scoured my mind for all things naturally black in nature. Squid ink, charcoal powder, olives... and <i>bam!</i> <b>Thai black glutinous rice</b> came up in a conversation with a friend. My eyes lit up, sending sparkles throughout my brain. That is it. I am going to create a Halloween mini stuffed pumpkin duo drawing influences from Thai and other cuisines.</div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-size: x-large;"><i>B</i></span></span>lack sticky rice and pumpkin are both traditional dessert ingredients ubiquitous across Thailand. I decided to steam rather than simmer the glutinous rice for a firmer and less runny consistency, and drizzle in a salty sweet coconut sauce exactly like what you'll find on sticky rice with mango desserts everywhere in Thailand. A knot of pandan leaf and just a tad of Thai palm sugar is added to the rice before steaming to infuse a hint of sweetness and that unmistakable, comforting fragrant note. Feel free to substitute the more delicate Thai palm sugar with gula melaka - the smokier, toffee-edged version of palm sugar, or brown sugar if neither is available.<br />
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Watch my mini "tutorial" on carving your own mini Jack-O'-Lanterns!<br /><a href="https://www.facebook.com/alvinspenthousekitchen/videos/165064507771986/">https://www.facebook.com/alvinspenthousekitchen/videos/165064507771986/</a><span id="goog_339335979"></span><a href="https://www.blogger.com/"></a><span id="goog_339335980"></span></div>
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<span style="font-size: x-large;"><span style="font-family: Georgia, "Times New Roman", serif;"><i>T</i></span></span>o counter the sweet treat, I made hummus - yes, I know, a little out of the blue it seems - but this is not your ordinary hummus, but a velvety smooth orange-hued pumpkin hummus with a Thai twist and unanticipated heat. A <b>Thai red curry pumpkin hummus</b> that you just can't stop dipping into. You can use canned pure pumpkin here, but why not make from scratch when it's so easy? Just chop, steam, and peel and in it goes into the processor. Makes a wonderful Halloween party snack, and both recipes are entirely gluten-free and vegan-friendly too! Now this is what I call a Halloween<i> trick or treat!</i><br />
<br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><i>D</i></span><i>irections...</i></span></div>
<div style="text-align: left;">
Mini pumpkins and squashes<br />
<br />
1. Cut about a quarter to a third of the pumpkins to make a lid. Scoop out
all the seeds and pulp and save for other use.<br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><b><i>Black Sticky Rice Pudding with Pumpkin</i></b></span><br />
3/4 cup Thai black glutinous rice<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNLsLWz8f8C-5p-gZ4Ya1jqplVZAHMWnLEMLCfykiLJ1JG83uZU-krfgFtAzvC5YgIOBmkVP8zVd-rsSDcJ2jNmAsTEkDBixiGoGmNFF_eEZVG1FhQsvUYBwPhVrYbHoMbugCXtYXOUafh/s1600/IMG_5930.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1066" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNLsLWz8f8C-5p-gZ4Ya1jqplVZAHMWnLEMLCfykiLJ1JG83uZU-krfgFtAzvC5YgIOBmkVP8zVd-rsSDcJ2jNmAsTEkDBixiGoGmNFF_eEZVG1FhQsvUYBwPhVrYbHoMbugCXtYXOUafh/s1200/IMG_5930.jpg" width="400" /></a>1/4 cup white glutinous rice<br />
1 pandan leaf<br />
2 teaspoons Thai palm sugar, chopped<br />
1/4 teaspoon salt<br />
Boiling water<br />
<br />
Diced Pumpkin:<br />
120 g butternut squash<br />
<br />
Coconut Sauce:<br />
1/2 cup coconut cream<br />
1/2 tablespoon white sugar<br />
1/4 teaspoon salt<br />
<i><br /></i>
<i>Black Sticky Rice Pudding:</i><br />
1.
Combine the rice, wash and soak in water for at least 3 hours up to
overnight. Drain and rinse, and place into a heatproof dish. Tie the
pandan leaf into a knot and nestle into the glutinous rice. Scatter
chopped palm sugar on top of the rice.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWpkfId6ic7VrLzjIfrs-8AMWl7TKQrR1cyFtL76PNkWN44pFjBG-7xg6fw3EaaOSe9EHLbcP8-88i0HOXBaaAlw3QPJ_BYEuNJgYy3RsVYNFDhKJx4Mc-Js5IXJgmT6ZgbT-M_pBqBFC6/s1600/IMG_1516.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="1600" height="160" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWpkfId6ic7VrLzjIfrs-8AMWl7TKQrR1cyFtL76PNkWN44pFjBG-7xg6fw3EaaOSe9EHLbcP8-88i0HOXBaaAlw3QPJ_BYEuNJgYy3RsVYNFDhKJx4Mc-Js5IXJgmT6ZgbT-M_pBqBFC6/s1600/IMG_1516.jpg" width="640" /></a></div>
<br />
2. Add some
boiling water to the dish, leaving a top layer or rice exposed. Steam
for 25 minutes or until the rice is cooked but still retains a chewy and
slightly crunchy texture. <br />
<br />
3. Discard pandan leaf and
stir in salt and three-quarters of the coconut sauce. Set aside and
allow the rice to absorb the coconut sauce. If making ahead of time, do
not mix in the coconut sauce until ready to eat. Scoop into prepared
mini pumpkins,<b> </b>drizzle some more coconut sauce, and scatter diced pumpkin over the rice.<br />
<b><br /></b>
<i>Diced Pumpkin:</i><br />
Dice pumpkin into small
cubes. Steam for 4 minutes, remove and plunge into an ice bath to stop
the cooking. Drain and set aside. <br />
<br />
<i>Coconut Sauce:</i><br />
Warm coconut cream in a small saucepan over low heat.
Stir in sugar and salt until dissolved. <br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQNRB0iU_0lb5ybMlkmB71Ev8i3plgVCX1dtx9PYKpFwZyhV61z88NzzMqlRHpUC5CO-iSfyGrvtPG3ZMvEwIlM247lEjaW5Y0vJ4UGWEEG1wwT_0yAbsG9dY0FEyjIeziwuppuxdYdqUM/s1600/Hummus+ingredients_1.1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1097" data-original-width="1600" height="438" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQNRB0iU_0lb5ybMlkmB71Ev8i3plgVCX1dtx9PYKpFwZyhV61z88NzzMqlRHpUC5CO-iSfyGrvtPG3ZMvEwIlM247lEjaW5Y0vJ4UGWEEG1wwT_0yAbsG9dY0FEyjIeziwuppuxdYdqUM/s1600/Hummus+ingredients_1.1.jpg" width="640" /></a></div>
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<br />
<i><span style="font-family: "georgia" , "times new roman" , serif;"><b>Thai Red Curry Pumpkin Hummus</b></span></i><br />
1 can (425 g) chickpeas, rinsed and drained<br />
420 g butternut squash<br />
3 cloves garlic<br />
1 teaspoon fresh grated ginger<br />
2 tablespoons tahini (sesame seed paste)<br />
1 1/2 tablespoon Thai red curry paste (adjust to taste)<br />
1/4 cup coconut milk<br />
<br />
<i>Garnish (optional):</i><br />
Paprika | Bird's eye chili, chopped | Cilantro, chopped<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8BqGPY2XuTRgOsugLHoVHet1QLu6nSO7Z8odlixV78Hbkf9fMj78HFhtmpnZcWm_yF96T6vr7IozY9kr4Csg2NAf8UaIaCtDI0P6PDmJm1CCT5mjJF8yzJr7sHE6ogM1yt7yvQtGnQfyX/s1600/IMG_1521.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="1600" height="160" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8BqGPY2XuTRgOsugLHoVHet1QLu6nSO7Z8odlixV78Hbkf9fMj78HFhtmpnZcWm_yF96T6vr7IozY9kr4Csg2NAf8UaIaCtDI0P6PDmJm1CCT5mjJF8yzJr7sHE6ogM1yt7yvQtGnQfyX/s1600/IMG_1521.JPG" width="640" /></a></div>
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1. Rinse, scrape out all the seeds and pulp, and cut butternut squash into large chunks. Steam for 8-10 minutes until softened and easily pierced with a fork. Remove skin once cooled enough to handle.<br />
<br />
2. Place chickpeas, cooked pumpkin, garlic, grated ginger, tahini, curry paste, and coconut milk in a food processor, blend, and check taste and consistency. Add more coconut milk if necessary to loosen. To increase heat, blend in half a bird's eye chili. Puree until smooth. Scoop into prepared mini pumpkins, and top with garnish.<br />
<br />
<div style="text-align: center;">
<b>【 萬聖「南」式生死戀 】</b></div>
<div style="text-align: center;">
<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglBHdOo9H4PAIdCI4d3G2dAzm3tKD5G2_xAvOP8fzV5iSk2kW6tBZvjvFXoNFRVMVqDLa2L9GM_kaRJxoMy3iQCTHMtyTDBVrS7GsvnbWeaAzuaEX213Me1RUDDT2CAsP9_1YqWodir-Gn/s1600/Empty+Pumpkins+%255BCOVER_4%255D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1345" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglBHdOo9H4PAIdCI4d3G2dAzm3tKD5G2_xAvOP8fzV5iSk2kW6tBZvjvFXoNFRVMVqDLa2L9GM_kaRJxoMy3iQCTHMtyTDBVrS7GsvnbWeaAzuaEX213Me1RUDDT2CAsP9_1YqWodir-Gn/s1600/Empty+Pumpkins+%255BCOVER_4%255D.jpg" width="538" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
<b>『椰汁黑糯米配南瓜粒』 </b></div>
<div style="text-align: left;">
<b>材料:</b></div>
<div style="text-align: left;">
泰國黑糯米 3/4 杯</div>
<div style="text-align: left;">
泰國白糯米 1/4 杯</div>
<div style="text-align: left;">
斑蘭葉 1 片</div>
<div style="text-align: left;">
泰國<span class="st">棕櫚糖 2 茶匙</span></div>
<div style="text-align: left;">
<span class="st">幼鹽 1/4 茶匙</span></div>
<div style="text-align: left;">
<span class="st">滾水 適量</span></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<i><span class="st">南瓜粒:</span> </i> </div>
<div style="text-align: left;">
南瓜 120 克</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<i>椰汁:</i></div>
<div style="text-align: left;">
椰漿 115 毫升</div>
<div style="text-align: left;">
砂糖 1/2 湯匙</div>
<div style="text-align: left;">
<span class="st">幼鹽 1/4 茶匙</span></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<b><span class="st">做法:</span></b></div>
<div style="text-align: left;">
<span class="st">1. 黑糯米和白糯米洗淨,用清水</span><span class="st">浸三小時或過夜。</span><span class="st"><span class="st"> </span></span></div>
<div style="text-align: left;">
<span class="st"><span class="st">2.</span></span><span class="st"><span class="st"><span class="st"> 南瓜切小粒, 隔水蒸四分鐘後撈起</span></span></span>浸冰水。撈起備用。</div>
<div style="text-align: left;">
<span class="st"><span class="st">3. 斑蘭葉打個小結,連同</span>隔了水的糯米放在蒸盆內。</span><span class="st">棕櫚糖撒在面。注入滾水(隔水蒸 25-30 分鐘。</span></div>
<div style="text-align: left;">
<span class="st">4. 椰漿用慢火煮開,加入鹽和糖,拌勻備用。</span></div>
<div style="text-align: left;">
<span class="st">5. 糯米蒸好後把斑蘭葉拔出。拌入幼鹽和部分椰汁,靜置數分鐘,讓糯米吸收掉椰汁。</span></div>
<div style="text-align: left;">
<span class="st">6. 食用前再淋上剩餘椰汁和撒上南瓜粒,即成!</span></div>
<div style="text-align: left;">
<span class="st"><br /></span></div>
<div style="text-align: left;">
<b>『</b><b>泰式咖哩南瓜鷹嘴豆泥醬』</b></div>
<div style="text-align: left;">
罐裝鷹嘴豆 425 克</div>
<div style="text-align: left;">
南瓜 420 克</div>
<div style="text-align: left;">
蒜頭 3 瓣</div>
<div style="text-align: left;">
薑蓉 1 茶匙</div>
<div style="text-align: left;">
純芝麻醬 2 湯匙</div>
<div style="text-align: left;">
泰國紅咖哩 1 1/2 湯匙</div>
<div style="text-align: left;">
椰汁 60 毫升</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
裝飾用:紅椒粉 | 指天椒(切粒)| <span class="st">芫荽(切粒)</span></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<span class="st">1. 南瓜去籽洗淨後切段,隔水蒸 8-10 分鐘至軟身。待涼後去皮。</span></div>
<div style="text-align: left;">
<span class="st">2. 將所有材料放入攪拌器,高速攪打一分鐘後試味。如喜歡較辛辣的可加入半條指天椒。將混合物攪打至呈細緻泥狀。撒上</span>裝飾,即成!</div>
</div>
ck. Alvinhttp://www.blogger.com/profile/18114945645856618376noreply@blogger.com0tag:blogger.com,1999:blog-1837004133561455797.post-35045606153825218242018-10-08T21:20:00.000+08:002019-11-21T14:32:02.190+08:00Bossam: Korean Boiled Pork Belly Wraps | 韓式水煮五花腩生菜包<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><i>M</i></span></span>ost of us would have tried Bossam <span class="ILfuVd">(보쌈) </span>at a restaurant before, a popular traditional Korean dish consisting of sliced pork belly that is cooked in a seasoned broth and eaten wrapped in leaves along with a variety of condiments. "<b>Ssam</b>" means wrap, and "<b>Bo-ssam</b>" means "wrapped" or "packaged." One theory has it that the word "bossam" evolved from the combination of two letters, 복 bok and 쌈 ssam, where bok means good fortune and together it would mean to wrap good luck in leaves. Now who doesn't like the sound of that?<br />
<br />
The centerpiece of Bossam is of course <b>pork belly</b>, a succulent cut of pork that is layered with tender meat, fat, and rind that gives a toothsome chew. The pork is usually simmered for an hour or more in a seasoned broth. Here I am using a <b>Fissler Vitavit</b><b><span class="st">®</span> Comfort pressure cooker</b> (2.5L) that not only significantly cuts down on cooking time, but also produces meat that is tantalizingly juicy and infused with remarkable flavor. Although this recipe is specially designed for the pressure cooker, it can also be made without one only with adjustments in cooking duration.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqcQdoYUK1ADhv0l22s-doMO3taAhZnRzEMNepZoWOukKEmMO9a72PCoqjItFqWbh1S_U0Ni-MuPrX0MPoAgvuMwmVAi0JMV98TIKd-pSyrLAc_fX1GX9xaU9BDZQbR00JDh-wgWFscTa8/s1600/Bossam+%255BCOVER_2.1%255D.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1170" data-original-width="1600" height="468" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqcQdoYUK1ADhv0l22s-doMO3taAhZnRzEMNepZoWOukKEmMO9a72PCoqjItFqWbh1S_U0Ni-MuPrX0MPoAgvuMwmVAi0JMV98TIKd-pSyrLAc_fX1GX9xaU9BDZQbR00JDh-wgWFscTa8/s1600/Bossam+%255BCOVER_2.1%255D.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3hnbuN3SUmEYpVcfTcvORmChKfrvvb2qfdCmomvdys3FUx-A6re-bCa4JxzfuW8Mw_ksd7mYQkPdtibXruOLKs93tEEmokjwdOkHr_ig_ZuadWzs9XgjNVFdvQZBKqPVOyBWEIs9xSb87/s1600/Closeup+%255BCOVER_3.1%255D.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1066" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3hnbuN3SUmEYpVcfTcvORmChKfrvvb2qfdCmomvdys3FUx-A6re-bCa4JxzfuW8Mw_ksd7mYQkPdtibXruOLKs93tEEmokjwdOkHr_ig_ZuadWzs9XgjNVFdvQZBKqPVOyBWEIs9xSb87/s1600/Closeup+%255BCOVER_3.1%255D.jpg" width="426" /></a><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><i>T</i></span></span>he ingredients used in the seasoned broth are pantry staples in any Korean kitchen: <i>doenjang</i> (Korean fermented soybean paste), onions, garlic, ginger, etc. One rather unusual addition is <b>instant coffee</b> - a secret ingredient used among many Korean households in making bossam that is hardly a secret anymore. The coffee helps eliminate the sometimes undesirable porky odor; at the same time, it magically enhances the flavor of the pork without actually tasting a trace of coffee. My recipe here involves a good amount of ingredients - all of which combines to give an intense flavor enough for the pork belly to stand on its own even without any condiments. The aroma of all the spices and ingredients is absolutely sensational - and smells distinctly Korean - so don't forget to take a moment to take a whiff before putting on the lid!<br />
<br />
Now, straight out of the cooking broth the pork belly will look somewhat drab - flavorful to say the least, but looking rather plain and nothing out of the ordinary. Boiled meat is what it is; that is what you'll usually be served in a restaurant. But if you are like me, you're gonna want to take the bossam to the next level by taking just one simple extra step. Give the pork belly a quick <b>sear</b> on the pan, and you will get this magnificent golden brown that not only kicks the flavor up a notch but also makes the pork belly that much sexier.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPVG0RgEEeTsblu2fsmpk8YvzCrU7owC6-52P90HhjN8Gsqic5lifeEBUF6wSWCsWz9iIVUQ5Op3-kTMGgGdndfPJYiDVEiV3freTjhPMBWv_mQoPWUamcW92YFbk8U33AvzG3WlB8blqo/s1600/Top+view+%255BCOVER_4.1%255D.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1140" data-original-width="1600" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPVG0RgEEeTsblu2fsmpk8YvzCrU7owC6-52P90HhjN8Gsqic5lifeEBUF6wSWCsWz9iIVUQ5Op3-kTMGgGdndfPJYiDVEiV3freTjhPMBWv_mQoPWUamcW92YFbk8U33AvzG3WlB8blqo/s1600/Top+view+%255BCOVER_4.1%255D.jpg" width="640" /></a><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><i>B</i></span></span>ossam is typically accompanied with a whole host of condiments and sides. For the wrap itself, it is common to use different lettuces, aromatic perilla leaves (a.k.a. wild sesame leaves), as well as pickled or <b>brined cabbage</b>. Napa cabbage is soaked in salt water for anywhere between thirty minutes up to several hours to soften the leaves while preserving a sweet, tender crunch. Some typical sides and toppings include spicy oyster radish kimchi, fresh kimchi, <i>saewoojeot-jang</i> (salted shrimp sauce), <i>ssamjang</i> (Korean spicy dip for wraps and meats), sliced chilies, and raw or toasted garlic slivers. Incorporate as much as you wish, or keep it simple!<br />
<br />
For my recipe for homemade kimchi, please click:<br />
<div class="post-title entry-title" itemprop="name" style="text-align: left;">
<a href="https://penthousekitchen.blogspot.com/2016/10/traditional-korean-napa-cabbage-kimchi.html" target="_blank">Traditional Korean Napa Cabbage Kimchi (Bae-Chu Kimchi)</a><br />
For my recipe for kimchi fried rice, please click:<br />
<div class="post-title entry-title" itemprop="name" style="text-align: left;">
<a href="https://penthousekitchen.blogspot.com/2017/03/kimchi-fried-rice-kimchi-bokkeumbap.html" target="_blank">Kimchi Fried Rice (Kimchi Bokkeumbap)</a></div>
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That said, the <i><b>ssamjang</b> </i>is indispensable when making any <i>ssam</i>. It is what gives that punch and "pow" to any grilled meats or lettuce wraps. It can be easily be store-bought, yet just as easily homemade with your own seasonings ('coz who needs another thing to take up precious space in my refrigerator?). The recipe is included below! So, are you ready to get cooking? In no time I promise you will find yourself yet another favorite go-to for potluck parties! </div>
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<span style="font-size: x-large;"><span style="font-family: "georgia" , "times new roman" , serif;"><i>W</i></span></span><b><span style="font-family: "georgia" , "times new roman" , serif;"><i>hat you'll need...</i></span></b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMOjKy4qs9EcHQhF6Rj7zjVE7mUBU1ArS2VX1BDZXT5ObtIQoRbmVW1gmkmgBnl72prabEsh00VzFb5dcBktiTGvoPxIKoWNnUemZTrgRmSqz5Ipkh99CfTSdXJPuTs2IRxOetAaHRd4BV/s1600/Pork+belly.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1066" data-original-width="1600" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMOjKy4qs9EcHQhF6Rj7zjVE7mUBU1ArS2VX1BDZXT5ObtIQoRbmVW1gmkmgBnl72prabEsh00VzFb5dcBktiTGvoPxIKoWNnUemZTrgRmSqz5Ipkh99CfTSdXJPuTs2IRxOetAaHRd4BV/s1600/Pork+belly.jpg" width="640" /></a>700 g (1.5 lb) fresh <span style="color: #45818e;">pork belly</span>, rinsed and drained<br />
1 medium <span style="color: #45818e;">onion</span>, quartered<br />
1 inch <span style="color: #45818e;">ginger</span>, sliced thinly<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAYFzgvR8vX6IZ3RacgzF6yW9LrGca3PVNGicHHrLPBPbPAdgvwN414fjAs0Tzx4tBQZnw4RMWRzEQkkmLvtjlStPi1kvdi2E2JZ8MXy-HbD_YFVKHE-fNYE_VSpkNMHG0sBssbo92Q3oE/s1600/Wrapped+in+Cabbage.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1195" data-original-width="1600" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAYFzgvR8vX6IZ3RacgzF6yW9LrGca3PVNGicHHrLPBPbPAdgvwN414fjAs0Tzx4tBQZnw4RMWRzEQkkmLvtjlStPi1kvdi2E2JZ8MXy-HbD_YFVKHE-fNYE_VSpkNMHG0sBssbo92Q3oE/s1200/Wrapped+in+Cabbage.jpg" width="320" /></a></div>
7 plump <span style="color: #45818e;">garlic</span> cloves<br />
2 white parts of <span style="color: #45818e;">leeks</span><br />
2 <span style="color: #45818e;">bay leaves</span> <br />
1 1/2 tablespoons <span style="color: #45818e;"><i>doenjang</i></span><br />
2 tablespoon <span style="color: #45818e;">rice wine</span> or <i>sake</i><br />
1 tablespoon <span style="color: #45818e;">brown sugar</span><br />
1 teaspoon <span style="color: #45818e;">black peppercorns</span> <br />
1 teaspoon <span style="color: #45818e;">instant coffee</span><br />
4 cups (1 L) <span style="color: #45818e;">water</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBbUNyBGzNCyWvMbPpkPdU_C6oWetPHLF_S7qKKu-Y07zz_tSjODuvj7IgfqeJnb6yozqSc9gDRIG0UfbZoNVJW39iKecuq2S46P2XVn2I-6Ldco15HTFbivCOfPhWTuZKm-9srij7_vk1/s1600/Wrapped+in+lettuce.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1193" data-original-width="1600" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBbUNyBGzNCyWvMbPpkPdU_C6oWetPHLF_S7qKKu-Y07zz_tSjODuvj7IgfqeJnb6yozqSc9gDRIG0UfbZoNVJW39iKecuq2S46P2XVn2I-6Ldco15HTFbivCOfPhWTuZKm-9srij7_vk1/s1200/Wrapped+in+lettuce.jpg" width="320" /></a><span style="color: #45818e;"> </span><br />
<b><span style="font-family: "georgia" , "times new roman" , serif;"><i>Cabbage wraps:</i></span></b><br />
1 small <span style="color: #45818e;">napa cabbage</span><br />
1/4 cup <span style="color: #45818e;">coarse salt</span><br />
3 cups <span style="color: #45818e;">warm water</span><br />
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<b><span style="font-family: "georgia" , "times new roman" , serif;"><i>Ssamjang:</i></span></b><br />
1 1/2 tablespoons <span style="color: #45818e;"><i>doenjang</i></span> <br />
1 tablespoon <span style="color: #45818e;"><i>gochujang</i></span><br />
3 <span style="color: #45818e;">garlic</span> cloves, minced<br />
Toasted <span style="color: #45818e;">sesame oil</span> <br />
<span style="color: #45818e;">Spring onion</span>, chopped<br />
<span style="color: #45818e;">Sesame seeds</span>, toasted<br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><i>D</i></span><b><span style="font-family: "georgia" , "times new roman" , serif;"><i>irections</i></span></b><br />
1. Prepare the cabbage: dissolve coarse salt in warm water, quarter the cabbage lengthwise and submerge in the salt water. Let soak, flipping every now and then, ensuring that the leaves are completely submerged, 30 minutes up to 2 hours. Rinse and drain well.<br />
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2. Combine all broth ingredients in pressure cooker and bring to a boil over medium high heat. Add pork belly and return to a boil, observing the maximum capacity level and removing excess liquids if necessary. Then, on
medium-high heat, fasten the pressure cooker lid and set the cooking
display with traffic light function on level II. Reduce heat to low and
set timer for 10 minutes once the green ring becomes visible.<br />
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3. When time is up, set the cooker aside to cool until fully depressurized. Unfasten the lid and remove pork belly from the broth. For enhanced flavor and color, continue with this step; otherwise, skip to the next step. Let pork belly rest and drain for several minutes. Heat a large skillet over medium high heat and quickly sear the pork belly on both sides until golden brown. </div>
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4. Allow to rest for 10 minutes before slicing. Prepare ssamjang by mixing all the ingredients and season to taste. Slice pork belly to desired thickness and arrange on a platter and serve warm with ssamjang, cabbage, various lettuces, perilla leaves, sliced garlic and chilies. Enjoy!!</div>
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<b><i>Note: </i></b><i>If using a regular large pot, bring broth ingredients to a boil and add pork belly. Return to a boil then cover pot with a lid and simmer on medium heat for 45 minutes to an hour, depending on size of pork belly.</i></div>
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<span style="font-size: large;"><b>【 韓式水煮五花腩生菜包 】</b></span></div>
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<b>材料:</b><br />
新鮮<span style="color: #45818e;">五花腩 </span> 700 克<br />
<span style="color: #45818e;">洋蔥</span> 1 隻,開四<br />
<span style="color: #45818e;">薑</span> 1 寸,切片<br />
<span style="color: #45818e;">蒜 </span> 7 瓣<br />
<span style="color: #45818e;">大蔥</span>(白色部分) 2 根<br />
<span style="color: #45818e;">月桂葉</span> 2 片<br />
<span style="color: #45818e;">韓國大醬</span> 1 1/2 湯匙<br />
<span style="color: #45818e;">清酒</span> 2 湯匙<br />
<span style="color: #45818e;">紅糖</span> 1 湯匙<br />
<span style="color: #45818e;">黑椒原粒</span> 1 茶匙<br />
<span style="color: #45818e;">即溶咖啡</span> 1 茶匙<br />
<span style="color: #45818e;">水</span> 1 公升<br />
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<i>旺菜包</i><br />
<span style="color: #45818e;">旺菜</span> 1 小棵<br />
<span style="color: #45818e;">粗鹽</span> 50 克<br />
<span style="color: #45818e;">溫水</span> 710 毫升<br />
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<i>韓國沾肉醬</i><br />
<span style="color: #45818e;">韓國大醬</span> 1 1/2 湯匙<br />
<span style="color: #45818e;">韓國辣醬</span> 1 湯匙<br />
<span style="color: #45818e;">蒜蓉</span> 3 瓣<br />
<span style="color: #45818e;">麻油</span> 適量<br />
<span style="color: #45818e;">蔥花</span> 適量<br />
<span style="color: #45818e;">芝麻</span> 適量<br />
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<b>做法:</b><br />
1. 把粗鹽加入溫水拌勻。旺菜開四,放入鹽水醃最少半小時至兩小時,期間偶然把旺菜翻動。醃好後瀝乾水份備用。醃好的旺菜會軟中帶爽、輕微鹹中帶甜。<br />
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2. 把所有燉煮材料放入高速煲,用大火煮滾後放入五花腩。待水滾後蓋上高速鍋蓋,調校至 2 速,用中火煲至見綠環後轉慢火,計時 10 分鐘後熄火。<br />
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3. 待指示燈降至原位後小心排放剩餘蒸氣然後開蓋。想更加色香味俱全的話,可以繼續此步驟;否則可跳往下一步。把五花腩拿出來靜置數分鐘。燒熱易潔鍋,用猛火將五花腩兩邊快速煎香至金黃色。<br />
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4. 把五花腩靜置 10 分鐘。把沾醬材料拌勻再依個人喜好作調味。將五花腩切片上碟,配以韓國沾肉醬、旺菜、生菜、紫蘇葉、蒜片和辣椒即成!<br />
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備註: <span class=" UFICommentActorAndBody"><span data-ft="{"tn":"K"}"><span class="UFICommentBody"><span class=" UFICommentActorAndBody"><span data-ft="{"tn":"K"}"><span class="UFICommentBody">不用壓力煲,可依傳統做法 — </span></span></span>只要把所有燉煮材料和五花腩用大火煮滾後收中慢火,蓋上煲子,視乎五花腩大小煮 45 - 60 分鐘。<span class="_47e3 _5mfr"></span></span></span></span> <br />
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<i style="font-family: "pt sans";">[Follow me on Instagram <a href="https://instagram.com/alvinckl/" style="color: #cc0000; text-decoration: none;" target="_blank">@alvinckl</a> and @alvin.penthousekitchen and check out my <a href="https://www.facebook.com/alvinspenthousekitchen" style="color: #cc0000; text-decoration: none;" target="_blank">Facebook Fan Page</a>!]</i> </div>
ck. Alvinhttp://www.blogger.com/profile/18114945645856618376noreply@blogger.com0tag:blogger.com,1999:blog-1837004133561455797.post-82587042586097239382018-09-11T18:00:00.000+08:002020-03-12T11:35:15.198+08:00Nasu Dengaku: Miso Glazed Eggplant | 日式味噌茄子田楽焼<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr align="right"><td class="tr-caption">附中文食譜</td></tr>
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<i><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;">E</span></span></i>ggplants get a bad reputation for being bland, slimy, bitter sometimes and, worst off, they act like sponges that can soak up copious amount of oil. Well, it's time to shatter this myth! I like to see eggplants as a blank canvas ready to take on strong flavors. When cooked to perfection, these gorgeous purple aubergines are just divine - buttery, creamy, with hints of smokiness. And personally, there is no simpler and better way to cook eggplants than this foolproof recipe.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJZvoT5fJcQm5IWWBz0YkDLaLyTm0pYjnlnA97w6egjdsjvW9jhjgYeQ9aCzdH6EHh0uQBBd4p-lVEnr-I8y9mEe1g5VT0PfP7OtjVaVTbYSmhGn2Km6yVNNXWFDquXeI3q4xthFRJ0kdz/s1600/Eggplant+%2526+Miso+%255BCover_1.1%255D.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJZvoT5fJcQm5IWWBz0YkDLaLyTm0pYjnlnA97w6egjdsjvW9jhjgYeQ9aCzdH6EHh0uQBBd4p-lVEnr-I8y9mEe1g5VT0PfP7OtjVaVTbYSmhGn2Km6yVNNXWFDquXeI3q4xthFRJ0kdz/s1600/Eggplant+%2526+Miso+%255BCover_1.1%255D.jpg" width="432" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Use either red "awase" or the sweeter white "shiro" miso, or a mix of both</i></td></tr>
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<i>Nasu dengaku</i> (なす田楽) literally translates to miso glazed eggplant, a classic Japanese dish that is usually skewered and grilled over charcoal. The sensational sweet and savory miso glaze livens just about
anything, from fish to tofu to daikon radish. Slathered on
eggplants, the result is irresistible. It is said that the name <i>dengaku</i> comes from <i>dengaku b</i><i>ōshi </i>(田楽法師), a stilt dancer that performed for the god of rice fields during rice planting. Since skewered tofu resembles the stilted performer, the name <i>dengaku</i> has taken hold since to describe this dish preparation. Forgetting the hassle of operating and cleaning a grill at home, you can easily pan fry the eggplants (with just a teeny bit of oil!) for a few minutes and finish them under a broiler until the miso glaze bubbles and gets that beautiful caramelization.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz4QrDxy6mhz4TYS-ajxs97DnkI__eEGdWXuRSOe0g8soHwlxI274GLlGGOcyrvK9BgE1Yu2pk1tshYC_tPRMD9yCiMg4LvHIWrP7jHO0_kLhuJyVB3bfQ0P9X00E_NkX3a1kipaz5hyphenhyphenVM/s1600/Eggplants+Grilling+1.1.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1066" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz4QrDxy6mhz4TYS-ajxs97DnkI__eEGdWXuRSOe0g8soHwlxI274GLlGGOcyrvK9BgE1Yu2pk1tshYC_tPRMD9yCiMg4LvHIWrP7jHO0_kLhuJyVB3bfQ0P9X00E_NkX3a1kipaz5hyphenhyphenVM/s1600/Eggplants+Grilling+1.1.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Watch as the miso glaze bubbles and caramelizes under the broiler... absolutely tantalizing!</i></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxEIcEWy7tRqQILg8DlNg4fR62FB0yhyphenhyphen5EFRuc-Ddl32BAhUbO3NZ4BDy15DRX0LqUL__CmrutgjmrTC4SGYwaq545vytnZr1VvNWdasr7BDpRZHmn60Bqu40q1gDhydXV5QLpJMBLoicb/s1600/Eggplant+%2526+Miso+%255BCover_2.1%255D.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1147" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxEIcEWy7tRqQILg8DlNg4fR62FB0yhyphenhyphen5EFRuc-Ddl32BAhUbO3NZ4BDy15DRX0LqUL__CmrutgjmrTC4SGYwaq545vytnZr1VvNWdasr7BDpRZHmn60Bqu40q1gDhydXV5QLpJMBLoicb/s1600/Eggplant+%2526+Miso+%255BCover_2.1%255D.jpg" width="457" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>An inexpensive, simple dish that makes use of everyday Japanese seasonings</i></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs0iaYdbej4ICzJGpbI7_S_QrBDWCzBQq1b8zk0EZmbJcsu_JHEC0I2Zu-w6J-J74adLHlpFwoLQ7_juw41KGeu7suZ8XGmOfaRgFvWi2BrzxB0RCDXlIS_S596nQA3PS-q3MY7FiCYboX/s1600/Me+and+Eggplant+Selfie.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1233" data-original-width="1600" height="488" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs0iaYdbej4ICzJGpbI7_S_QrBDWCzBQq1b8zk0EZmbJcsu_JHEC0I2Zu-w6J-J74adLHlpFwoLQ7_juw41KGeu7suZ8XGmOfaRgFvWi2BrzxB0RCDXlIS_S596nQA3PS-q3MY7FiCYboX/s1600/Me+and+Eggplant+Selfie.jpg" width="640" /></a></div>
Needless to say, this recipe has entered my repertoire for quick, easy weekday meal ideas. Simply serve with steamed rice, dressed tofu and a light salad for a healthy, plant-based meal or, to jazz things up a bit, serve together with <a href="https://penthousekitchen.blogspot.com/2014/12/mentaiko-pasta-cod-roe-pasta.html" target="_blank">Mentaiko Pasta</a> for a simple, Japanese-inspired lunch! <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgihjX1MBVt0OfdwkitcCUTfOJm6ENt1h9KA1srT3IZsibSODaI4bjdZvH-52qb_-x2u8l1VHQAvr0Lm_dUA1fyW3NuaNlVFBxw0gcFF-lmns27UIb7Oj1SIXQA9vkRD6MObflXPx5tSmX_/s1600/Nasu+Dengaku+%255BCOVER_2.1%255D.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1151" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgihjX1MBVt0OfdwkitcCUTfOJm6ENt1h9KA1srT3IZsibSODaI4bjdZvH-52qb_-x2u8l1VHQAvr0Lm_dUA1fyW3NuaNlVFBxw0gcFF-lmns27UIb7Oj1SIXQA9vkRD6MObflXPx5tSmX_/s1200/Nasu+Dengaku+%255BCOVER_2.1%255D.jpg" width="230" /></a><span style="font-family: "georgia" , "times new roman" , serif;"><i><span style="font-size: x-large;">W</span><b>hat you'll need...</b></i></span><br />
2 small <span style="color: #45818e;">eggplants</span>, or 1 Chinese eggplant<br />
<span style="color: #45818e;">Cooking oil</span><br />
2 tablespoons <span style="color: #45818e;">water</span><br />
Chopped <span style="color: #45818e;">scallions</span>, for garnish<br />
<span style="color: #45818e;">Sesame seeds</span>, for garnish<br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>For the miso glaze:</i></span><br />
3 tablespoons <span style="color: #45818e;">miso paste</span><br />
1 tablespoon white, brown, or coconut <span style="color: #45818e;">sugar</span><br />
1 tablespoon <span style="color: #45818e;">mirin</span><br />
1 tablespoon <span style="color: #45818e;">sake</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><i><span style="font-size: x-large;">D</span></i><b><i>irections...</i></b></span><br />
1. Prepare the miso glaze by whisking together the ingredients.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf0iE4TnM53Ma3QN-QSsPmoCtUkmF-RPFtM9_Ow4qBjlbUSDx1xKdd2oPCbVMDJ88NyS_mXx5GiUm2bIGTysg1Woa-UCcIx0MwXaN2XHaImmSeJAJ5kiOuPdVWPhlMCkDTwRrH96kpSadi/s1600/IMG_9408.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="381" data-original-width="1600" height="152" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf0iE4TnM53Ma3QN-QSsPmoCtUkmF-RPFtM9_Ow4qBjlbUSDx1xKdd2oPCbVMDJ88NyS_mXx5GiUm2bIGTysg1Woa-UCcIx0MwXaN2XHaImmSeJAJ5kiOuPdVWPhlMCkDTwRrH96kpSadi/s1600/IMG_9408.JPG" width="640" /></a></div>
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2. Slice eggplant in half lengthwise and score the flesh with a knife. In a non-stick pan over medium high heat, add oil (I like to use a pastry brush directly on the eggplants for a more even coating) and cook the eggplants flesh-side down. Once browned, flip the eggplants over and cook until begin to soften. Tip in water and cook covered on high heat till the water cooks off, about one minute.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLQ1JXBgSFDVIMIkat00COanihL99sh4mQ50QN7YWwFniezVSWo5nmsLF1vddmFAQgh9nOkIWZVsNZmvrrZA_auSW_xEDcTtH6jXVngmVeaL5FYX3gTcuLeliuUoiUTFCHA4natnTFqz4l/s1600/IMG_5414.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1084" data-original-width="1600" height="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLQ1JXBgSFDVIMIkat00COanihL99sh4mQ50QN7YWwFniezVSWo5nmsLF1vddmFAQgh9nOkIWZVsNZmvrrZA_auSW_xEDcTtH6jXVngmVeaL5FYX3gTcuLeliuUoiUTFCHA4natnTFqz4l/s1600/IMG_5414.jpg" width="640" /></a></div>
3. Transfer eggplants to a lined baking tray flesh side up, brush evenly with miso glaze, and place in the oven with the broiler function on. Grill for 8-10 minutes, until the miso glaze caramelizes. Remove from oven, garnish with sesame seeds and chopped scallions, and you're done!<br />
<b> <span style="font-size: large;"><br /></span></b><br />
<div style="text-align: center;">
<span style="font-size: large;"><b>【 日式茄子味噌田樂燒 】</b></span><b> </b><br />
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<b> </b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGuKJwpXwHWoqIyAL3_a3HwvtH3UkQbYXreDBHxNhSDS1Gst3j60J7zqJ9oaLiQuR_403kn_OzU51eSxDHErX06aJWhGIkHy-mhdW_WKI0_FEIwnQtcohZ92B81vwbMC-Cs2cT9F7Eo461/s1600/Nasu+Dengaku+%255BCOVER_1.1%255D.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1099" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGuKJwpXwHWoqIyAL3_a3HwvtH3UkQbYXreDBHxNhSDS1Gst3j60J7zqJ9oaLiQuR_403kn_OzU51eSxDHErX06aJWhGIkHy-mhdW_WKI0_FEIwnQtcohZ92B81vwbMC-Cs2cT9F7Eo461/s1600/Nasu+Dengaku+%255BCOVER_1.1%255D.jpg" width="436" /></a></div>
<div class="u02q31-0 gvqXdj sc-gqjmRU gBjLGB" style="box-sizing: border-box; font-size: 18px; letter-spacing: 1px; line-height: 24px; margin: 0px 0px 24px; overflow-wrap: break-word; text-align: justify;">
<span style="color: #444444;"><span style="font-size: x-large;"><b>茄</b></span>子,不少人認為它味淡、煮起來軟爬爬、外皮又帶苦澀,最重要它還會像海綿,吸收大量油分,極不健康。不過,由這刻開始,我會把這些負評通通粉碎掉!</span></div>
<div class="u02q31-0 gvqXdj sc-gqjmRU gBjLGB" style="box-sizing: border-box; font-size: 18px; letter-spacing: 1px; line-height: 24px; margin: 0px 0px 24px; overflow-wrap: break-word; text-align: justify;">
<span style="color: #444444;"><span style="font-size: small;"><span style="background-color: white; display: inline; float: none; font-family: , sans-serif; font-style: normal; font-weight: 300; letter-spacing: 1px; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">茄子,就像一塊空白的畫布,準備着迎接強烈的調味。只要你烹煮得完美,在柔滑軟綿的口感下,會略帶一絲煙熏味,我認為,已沒有比以下的炮製方法更好更簡單方便了。</span></span></span> </div>
<div style="text-align: left;">
<span style="color: #444444;"><span style="background-color: white; display: inline; float: none; font-family: , sans-serif; font-size: 18px; font-style: normal; font-weight: normal; letter-spacing: 1px; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">據說「田樂」這名字來自一位法師。從前在農耕的慶典上,有位穿上白袍披上深色法衣的法師,為歌頌稻田之神而踩上高蹺跳舞。因這身裝束,就像醬烤的豆腐串,於是有人便以法師的名字「田樂」為豆腐串取名。當然,今天的田樂燒已不只是豆腐了,由魚到邏蔔到茄子也有。(文章翻譯:鄒家鳳)</span></span></div>
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<b>材料</b><br />
<span style="color: #45818e;">茄子</span> 2 小隻<br />
<span style="color: #45818e;">味噌</span> 3 湯匙<br />
砂糖或<span style="color: #45818e;">紅糖</span> 1 湯匙<br />
<span style="color: #45818e;">味</span><span class="ILfuVd"><span style="color: #45818e;">醂</span> 1 湯匙</span><br />
<span class="ILfuVd"><span style="color: #45818e;">清酒</span> 1 湯匙</span><br />
<span style="color: #45818e;">油</span> 適量<br />
<span style="color: #45818e;">水</span> 2 湯匙<br />
<span style="color: #45818e;">蔥花</span> 適量<br />
<span style="color: #45818e;">芝麻</span> 適量<br />
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<b>做法</b><br />
1. 把味噌、糖、味<span class="ILfuVd">醂和清酒拌勻備用。</span><br />
<span class="ILfuVd">2. 茄子對邊切開,用小刀𠝹十字面,讓醬汁更輕易入味。</span><br />
<span class="ILfuVd">3. 燒熱易潔鍋,下油並以中高火煎香茄子至輕微焦香。</span><br />
<span class="ILfuVd">4. 把茄子反轉,繼續煎數分鐘。</span><br />
<span class="ILfuVd">5. 加入 2 湯匙水,蓋上鍋蓋煮至水份完全蒸發,約一分鐘。</span><br />
<span class="ILfuVd">6. 把茄子放在鋪好烘培紙的烘盤上,塗上</span><span class="ILfuVd">味噌醬汁,再放入焗爐以上層發熱線烤焗 8 - 10 分鐘至茄子軟稔、醬汁輕微烤焦。最後,撒上芝麻和蔥花,完成! </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnfD3DiGu5CKsRPrwNrYU1k7IWvVcUXZsU1fbxkCB0qIa-QCrVQb1uHJ9x1zxIyuLkxhOEx4iAoHpZF6ewEKwqQ7ryE6_BdIP-1idDwnS1suN15rCBZ6Y6k2OQ5QpXVd3P4_V4fEVll5b5/s1600/Japanese+lunch+spread.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1261" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnfD3DiGu5CKsRPrwNrYU1k7IWvVcUXZsU1fbxkCB0qIa-QCrVQb1uHJ9x1zxIyuLkxhOEx4iAoHpZF6ewEKwqQ7ryE6_BdIP-1idDwnS1suN15rCBZ6Y6k2OQ5QpXVd3P4_V4fEVll5b5/s1600/Japanese+lunch+spread.jpg" width="504" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">簡易和風午餐:味噌燒茄子、明太子意大利粉、麻醬冷豆腐和田園沙律!</td></tr>
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<i style="font-family: "pt sans";">[Follow me on Instagram <a href="https://instagram.com/alvinckl/" style="color: #cc0000; text-decoration: none;" target="_blank">@alvinckl</a> and @alvin.penthousekitchen and check out my <a href="https://www.facebook.com/alvinspenthousekitchen" style="color: #cc0000; text-decoration: none;" target="_blank">Facebook Fan Page</a>!]</i><br />
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ck. Alvinhttp://www.blogger.com/profile/18114945645856618376noreply@blogger.com0tag:blogger.com,1999:blog-1837004133561455797.post-30896940945427543942018-08-22T19:03:00.000+08:002018-08-22T19:03:22.537+08:00Savory Chilled Tofu with Century Egg | 涼拌尖椒皮蛋豆腐<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0AKD2U2bLHwKVFSBn6tFQsMnnHRVZvB-ZDEek4ihSG7sQffNDDoSkAmAFhpIlTChBVPASYtSuJVMe3CiJFFEjgJUH9OpropaRMr1vbR1LyRM_CSxRZJTFLwQtVwA-oASojKgzs-AFtUKE/s1600/Century+Egg+Tofu+%255BCover_3.1%255D.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1144" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0AKD2U2bLHwKVFSBn6tFQsMnnHRVZvB-ZDEek4ihSG7sQffNDDoSkAmAFhpIlTChBVPASYtSuJVMe3CiJFFEjgJUH9OpropaRMr1vbR1LyRM_CSxRZJTFLwQtVwA-oASojKgzs-AFtUKE/s1600/Century+Egg+Tofu+%255BCover_3.1%255D.jpg" width="456" /></a><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><i>S</i></span></span>ome call it century egg, others call it the thousand-year-old egg, or millennium egg. In Hong Kong, it is simply known as pei-daan. However you call it, this most certainly isn't the ordinary egg you'd poach, scramble, or fry with.<br />
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Enveloped inside a translucent, soy-sauce colored, gelatinous egg "white" is a soft, gooey, greenish-black yolk - the ghastly color of gloom, one may say. The bouncy jelly-like exterior may not taste much of anything, but the dark center has the texture and sharpness of very ripe Camembert - creamy, pungent, with a heady, palpable whiff of ammonia. (Think your cat's urine. You get the picture.) Century eggs come covered in clay and rice hulls which, coupled with its somewhat misnomer of a name, does for a second appear like some dinosaur fossil excavated from an archeological expedition.<br />
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It is no wonder the century egg has proudly made appearance on TV shows like Andrew Zimmern's Bizarre Foods and Fear Factor, the daredevil game show where contestants were once pitted against each other devouring and gagging on whole eggs alone.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjacX02T-Vp0lA_GdXbSF27XWO58TNtojwY6qWsFccwcqp1RqMk1Hvk47KA0yGh17Jiyo_kGx30BBCRFW7FqzztYrPi5LrUrgcyEgxIGxGMlbXUV4FsAbs5GU5IqR-fYiMjrjFJb2UPFJPr/s1600/Century+Egg+Tofu+%255BCover_4.1%255D.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1161" data-original-width="1600" height="464" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjacX02T-Vp0lA_GdXbSF27XWO58TNtojwY6qWsFccwcqp1RqMk1Hvk47KA0yGh17Jiyo_kGx30BBCRFW7FqzztYrPi5LrUrgcyEgxIGxGMlbXUV4FsAbs5GU5IqR-fYiMjrjFJb2UPFJPr/s1600/Century+Egg+Tofu+%255BCover_4.1%255D.jpg" width="640" /></a></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><i>S</i></span></span>o what is a century egg anyway? Long story short, the century egg is a <b>preserved egg</b>, most often a duck egg, sometimes chicken, or even quail, cured in a mixture of ash, quicklime, clay, salt, and rice hulls for a period time between several weeks to months. It happens to be an age-old Chinese delicacy that is oh-so-yummy when smartly paired with something else, not unlike Roquefort complemented with a glass of Sauternes.<br />
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In Hong Kong, the century egg is most often seen in the ubiquitous breakfast congee (rice porridge) cooked with lean pork, or encased in pastry with sweet bean paste and a touch of ginger. In restaurants, it is frequently served as an amuse-bouche alongside paper-thin slices of pickled young ginger, or as a side dish smothered in a savory blend of chili, garlic, and herbs. The trick is to enjoy the century egg in small bits along with other flavors and textures, lest you'd probably gag on eating the whole thing plain.<br />
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Century eggs take on strong flavors well and pairs exceptionally well with tofu for a contrast in textures. Here we have a typical household recipe that many families keep with minor variations. One thing absolutely in common is that there are no skills involved whatsoever and the entire dish practically comes together in under 15 minutes. It celebrates a melange of <b>flavors</b> and <b>textures</b> - from the silkiness of chilled tofu, the juxtaposition of chewiness and creaminess of century egg (and its odor), the heat of peppers, and the sweet and savoriness of the sauce. Some would also top the dish with <b>dried pork floss</b>. Opt for either sugar or honey for the sweet element - I prefer honey for its floral hint and consistency. The resulting dish makes for a simple, classic side dish, ideal for the sweltering heat of summer!<br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><i>W</i></span><b><i>hat you'll need...</i></b></span><br />
2 <span style="color: #45818e;">century eggs</span><br />
1 block (400 g) <span style="color: #45818e;">silken tofu</span><br />
2 <span style="color: #45818e;">Chinese long green peppers</span><br />
2 cloves <span style="color: #45818e;">garlic</span>, minced<br />
1 <span style="color: #45818e;">bird's-eye chili</span>, seeded and chopped<br />
1 tablespoon<span style="color: #45818e;"> oyster sauce</span>*<br />
2 teaspoons <span style="color: #45818e;">light soy sauce</span><br />
1 tablespoon <span style="color: #45818e;">honey</span><br />
1 teaspoon <span style="color: #45818e;">cooking oil </span><br />
<span style="color: #45818e;">Spring onion</span>, chopped<br />
<span style="color: #45818e;">Cilantro</span>, chopped<br />
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<i>Note</i>: For a vegetarian option, substitute with vegetarian "oyster" mushroom sauce. <br />
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<i><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;">D</span><b>irections...</b></span></i><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0pBb5mY9ED2MC6apwAqOiymJfLqq9RxVXjp-GD5fRHbEv0LLfZ85zWF-w37n7CX86VT3FNY73H_1dsajMTaqKp-0baMJaDFWSP404vaSf_TmWGm80SDu2SH0tDrf5_KK2AsdRf0BjaOf1/s1600/Collage+1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="534" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0pBb5mY9ED2MC6apwAqOiymJfLqq9RxVXjp-GD5fRHbEv0LLfZ85zWF-w37n7CX86VT3FNY73H_1dsajMTaqKp-0baMJaDFWSP404vaSf_TmWGm80SDu2SH0tDrf5_KK2AsdRf0BjaOf1/s1600/Collage+1.JPG" width="640" /></a>1. Peel century eggs and rinse with water. Cut into half-inch dice. (Have a glass of warm water ready while dicing the eggs - dip the knife
in and wipe off with paper towel each time after slicing to avoid a
gunky mess.)<br />
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2. De-seed long green peppers, remove pith and finely chop. In a nonstick pan, heat oil on medium heat. Sauté diced green peppers for 1-2 minutes. Add minced garlic and chili, cook until fragrant then lower heat. Stir in oyster sauce, soy sauce and honey. Season to taste, then set aside and allow to cool slightly.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXXMYsKqiyqwSgAqr9l0n1trz3CH-cguV-LWhtvW8LZN2Hyw58eTLOaGLjfBIdaZ4new_wgqyWtBLHPiDZj3PmJLsd5Wtv3lt7S-RiSURCZTciXAl7jMKXrjX7rg73gZIfbl1zQDo_JrsW/s1600/Tofu+sliced+%255BCOVER_6.1%255D.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1179" data-original-width="1600" height="470" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXXMYsKqiyqwSgAqr9l0n1trz3CH-cguV-LWhtvW8LZN2Hyw58eTLOaGLjfBIdaZ4new_wgqyWtBLHPiDZj3PmJLsd5Wtv3lt7S-RiSURCZTciXAl7jMKXrjX7rg73gZIfbl1zQDo_JrsW/s1600/Tofu+sliced+%255BCOVER_6.1%255D.jpg" width="640" /></a>3. Drain tofu, slice and arrange on a platter. Layer diced century egg on top and drizzle sauce mixture over. Sprinkle with spring onion and cilantro. Enjoy!<br />
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<i><span style="font-family: "georgia" , "times new roman" , serif;"><b>Tips </b></span></i><br />
- Press tofu with paper towel to extract excessive water content. If time allows, return tofu to the fridge for an hour before assembling.<br />
- If pressed for time, skip the cooking process and mix the chopped peppers and garlic with the sauce ingredients and pour over tofu and century egg. Watch out for garlic breath though!<br />
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<b>【 涼拌尖椒皮蛋豆腐 】</b></div>
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<b>材料</b><br />
<span style="color: #45818e;">皮蛋</span> 2 隻<br />
盒裝<span style="color: #45818e;">蒸煮滑豆腐</span> 1 盒<br />
<span style="color: #45818e;">青尖椒 </span> 2 條<br />
<span style="color: #45818e;">蒜頭</span> 2 瓣<br />
<span style="color: #45818e;">指天椒</span> 1 隻<br />
<span style="color: #45818e;">蠔油</span> 1 湯匙<br />
<span style="color: #45818e;">生抽</span> 2 茶匙<br />
<span style="color: #45818e;">蜜糖</span> 1 湯匙<br />
<span style="color: #45818e;">油</span> 適量<br />
<span style="color: #45818e;">蔥</span> 適量<br />
<span class="st"><span style="color: #45818e;">芫荽</span> 適量</span><br />
<span class="st"><br /></span>
<span class="st"><b>做法</b><br />1. 皮蛋</span><span class="st"><span class="st">去殼</span>洗淨,切小丁。建議準備一杯溫水,當刀沾到蛋黃時可沾水再用廚房紙抹乾淨,切皮蛋時會分外整齊。</span><br />
<span class="st">2. </span><span class="st"><span class="st">蒜瓣剁碎。</span>尖椒和辣椒分別去囊去籽再切細粒備用。蔥和</span><span class="st">芫荽切粒。</span><br />
<span class="st">3. </span><span class="st">開中慢火,</span><span class="st"><span class="st">易潔鍋</span>入面下少許油,油熱後先放尖椒碎兜炒約 1 – 2 分鐘至出味,然後加入蒜末和辣椒碎略為炒勻。</span><br />
<span class="st">4. </span><span class="st">調到慢火,倒入蠔油、生抽和蜜糖拌勻再作適當調味即可關火。稍微放涼備用。</span><br />
<span class="st">5. 滑豆腐擠出多餘水份後切片。鋪上皮蛋粒、淋上煮好的醬汁、再撒上蔥花和芫荽即成!喜歡的話,更可加肉鬆!</span><br />
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<span class="st"><b>小貼士</b><br />1. 滑豆腐擠乾水份後 , 放入大碗內蓋上保鮮紙放入冰箱冷藏1小時,效果更佳。</span><br />
<span class="st">2. </span><span class="st">如不想開爐火,可以免卻炒尖椒、辣椒及蒜頭的步驟,直接跟醬汁拌勻再淋在豆腐和皮蛋上。個人認為用炒的方法比較香及好吃,且能避免生蒜所引起的「口氣」。</span><br />
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<i style="font-family: "pt sans";">[Follow me on Instagram <a href="https://instagram.com/alvinckl/" style="color: #cc0000; text-decoration: none;" target="_blank">@alvinckl</a> and @alvin.penthousekitchen and check out my <a href="https://www.facebook.com/alvinspenthousekitchen" style="color: #cc0000; text-decoration: none;" target="_blank">Facebook Fan Page</a>!]</i></div>
ck. Alvinhttp://www.blogger.com/profile/18114945645856618376noreply@blogger.com0tag:blogger.com,1999:blog-1837004133561455797.post-31077266811044269322018-08-05T22:20:00.001+08:002018-08-10T22:04:52.292+08:00Heirloom Tomato & Stracciatella Bruschetta | 復古番茄意大利芝士蒜香多士<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr align="left"><td class="tr-caption">附中文食譜</td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><i>E</i></span></span>very summer, farmers markets everywhere hustle and bustle with chefs and home cooks, beaming with color and radiating a vibrant energy seemingly distinctive to this season. Even with nothing in particular on my shopping list, I make time for a farmers market visit - if not to check out what's in season, at least to remind myself the simple fact that in many parts of the world, seasons still influence and inform our day-to-day decisions on what to eat.<br />
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Besides the overflowing crates of fragrant peaches and nectarines and punnets of summer berries are always a festive array of <b>heirloom tomatoes</b>. Red, brown, green, yellow, zebra-striped - heirloom tomatoes come in all shapes, sizes and colors and, unlike the store-bought hybrids, are each so unique that often no two are the same. Many a times I find myself curious about these gnarly, lumpy yet gorgeous fruits. So, what exactly are heirloom tomatoes?<br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><i><span style="font-size: x-large;">H</span></i></span>eirloom tomatoes are basically<b> open-pollinated varieties of tomatoes that have been passed down for generations without crossbreeding.</b> This is in contrast to typical supermarket tomatoes, which have been carefully bred to carry particular traits: things like <b>higher productivity, enhanced durability, uniform shape for ease of packaging, greater resistance to pests and diseases</b> - often at the expense of flavor. Have you ever swooned over a perfectly blemish-free, luscious-looking tomato, taken it home and taken a bite, only to find it mealy and completely tasteless? Unfortunately, that has happened to me all too often, seeing that I live in Hong Kong. Heirloom varieties, on the other hand, are genetically unique and produce fruits that carry distinct flavor and texture, widely believed to be superior to their mass-marketed hybrid counterparts. The "disadvantage"? Thinner skin, shorter shelf-life, lower yield and greater susceptibility to disease - all of which logically make up for a heftier price tag.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbkKNi9vp2l99LvU7ZPK9RwYVTlZD2MwaTvznsgR3UQ51I19kq0wDnKuiha38E75U3tHvE-YICK5Bbo3g6dyaoeclYGge3cWbXhMdZBZS9-sLo03RqUDQqCURQbF7FCqA3-wlg0mcCiQFF/s1600/Heirloom+%255BCOVER_2.1%255D.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1075" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbkKNi9vp2l99LvU7ZPK9RwYVTlZD2MwaTvznsgR3UQ51I19kq0wDnKuiha38E75U3tHvE-YICK5Bbo3g6dyaoeclYGge3cWbXhMdZBZS9-sLo03RqUDQqCURQbF7FCqA3-wlg0mcCiQFF/s1600/Heirloom+%255BCOVER_2.1%255D.jpg" width="430" /></a></div>
With all that said, are heirloom tomatoes worth the price? Eager to find out just how different they are, I finally turned a blind eye to the price tag (often more than double that of supermarket hybrids), wrapped each individual tomato in bubble wrap, and with the greatest care transported them as carry-on luggage thousands of miles away like some museum relic from New York's Union Square Greenmarket to my kitchen. All was smooth until my suitcase flopped and my bag plopped on the ground on my last stretch home. It was a miracle that all my tomatoes made it home whole - not as sauce. Was it hard to slice into my first ever heirloom tomato? Oh yes, it was just about as hard as cutting into the most revered giant white peach from Japan (I made sure they all got a well-deserved photo shoot beforehand, <i>just</i> in case).<br />
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The verdict? Yes, these heirloom tomatoes were remarkably juicy, fleshy, bursting with flavor that slightly differed one variety from another, with a skin so thin it was nothing like the typical hybrids I was used to. All that aside, it is important to take note that store-bought hybrid varieties are not necessarily inherently inferior. A well-grown hybrid cultivated on land that is tended with care and quality in mind can be just as good as any well-grown heirloom variety. Any ordinary supermarket tomatoes I have bought in London and Italy are still a far cry from whatever I can find in Hong Kong. Hence, I personally think heirloom tomatoes are worth the price in so far as a treat exclusive to the summer season (chances are any heirloom tomatoes found in winter are out of season).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-H4SvOYLYEU57d2Jl5mJbe8M2K2KG2jRONruLpyzea1Zb85R_pz01FX6jqswYSBr98sYdt_vhoGwFeaXSQ1E6xcqCLZb3BdQEWSatuFp-nWv3B5OJ_CBJ4S8u2PMg-KDRUmvUETGM59WE/s1600/Tomatoes+Sliced+%255BCOVER_1.1%255D.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1140" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-H4SvOYLYEU57d2Jl5mJbe8M2K2KG2jRONruLpyzea1Zb85R_pz01FX6jqswYSBr98sYdt_vhoGwFeaXSQ1E6xcqCLZb3BdQEWSatuFp-nWv3B5OJ_CBJ4S8u2PMg-KDRUmvUETGM59WE/s1600/Tomatoes+Sliced+%255BCOVER_1.1%255D.jpg" width="454" /></a><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><i>S</i></span></span>ome foods are exceptional - if not better - enjoyed in their most natural state, adorned with nothing more than perhaps a crack of sea salt and black pepper and a light drizzle of extra virgin olive oil; uncooked and unmasked by complications. One prime example is the prized heirloom tomato.<br />
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Another example is <i><b>Stracciatella di Bufala</b></i> - fresh cream thickened with thin strands of mozzarella - a sexily milky, erotically oozy Italian cheese that I fell in love with at first bite years ago dining at Eataly, Rome (their stracciatella is made on site and in plain sight). In a nut shell, stracciatella is Burrata without the outer shell of mozzarella - the buttery center that is as good straight out of the tub as plopped on a wood-fired pizza or simply spread on toast.</div>
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The creaminess of stracciatella pairs harmoniously with sweet, fleshy heirloom tomatoes, allowing each to shine through beautifully. When layered on crusty, garlic-rubbed toast, the result is pure magic. The bread, of course, plays a vital role in tying together this magic. For me the perfect <b>bruschetta</b> will be lightly charred at the crust, crunchy on the exterior and soft and chewy inside, where a faint yeasty sourness meets the grassy, peppery notes of fine olive oil and a hint of garlic. Sometimes, magic is this simple.<br />
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<i><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;">W</span></span></i><span style="font-family: "georgia" , "times new roman" , serif;"><b><i>hat you'll need...</i></b></span><br />
Sourdough or any crusty bread, sliced 1.5 cm thick<br />
Extra virgin olive oil<br />
2 cloves fresh garlic<br />
140 g Stracciatella or Burrata cheese<br />
2-3 medium sized heirloom tomatoes, sliced 1 cm thick <br />
Baby spinach, arugula, and/or basil (optional)<br />
Sea salt and black pepper<br />
<br />
<span style="font-family: "georgia" , "times new roman" , serif;"><i><span style="font-size: x-large;">D</span></i><b><i>irections...</i></b></span><br />
1. Toast the bread on both sides until lightly charred on a preheated grill or grill pan. Drizzle with olive oil. If using a skillet, spray or drizzle bread with olive oil then toast until lightly charred on both sides.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmL_TyRJ74QtFD5X4FnoJHpxnDhlnEWQbFhINp54GRQ44plq8D7llknP7wFYQRNswI_vynkjuh5k0xN1Vg7V7GozABWNSnAg45IY__DIh8rEIctILP1sdHf8ZOzYiGa0Jpl-rrT9tPhwXu/s1600/Garlic+Rub+.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1099" data-original-width="1600" height="218" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmL_TyRJ74QtFD5X4FnoJHpxnDhlnEWQbFhINp54GRQ44plq8D7llknP7wFYQRNswI_vynkjuh5k0xN1Vg7V7GozABWNSnAg45IY__DIh8rEIctILP1sdHf8ZOzYiGa0Jpl-rrT9tPhwXu/s1200/Garlic+Rub+.jpg" width="320" /></a></div>
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2. Cut the garlic cloves on a diagonal. As soon as the bread is ready, rub both sides with the garlic cut-side down to lightly flavor the toast. Using a spoon, dollop and spread stracciatella over the bread. Arrange some baby greens of choice on top and layer on the sliced tomatoes. Finish with a crack of sea salt and black pepper. For an extra herbaceous note, top sparingly with a sprinkle of basil chiffonade.</div>
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【 <b>復古番茄意大利芝士蒜香多士</b> 】 </div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgurbMebKVlABQTU01B0xxNRvIWU-4N9zW_O2uLQcgyO-lx0e70Pz3uHnpOagBmpV8DcOieCwW9ZCm1uV7aMhdluzw39YAr1X2twn0bXqcH-VX8S5reih1hUuy2fpv-7S9s5EcQpW_WgSbe/s1600/Spreading+Stracciatella.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1131" data-original-width="1600" height="451" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgurbMebKVlABQTU01B0xxNRvIWU-4N9zW_O2uLQcgyO-lx0e70Pz3uHnpOagBmpV8DcOieCwW9ZCm1uV7aMhdluzw39YAr1X2twn0bXqcH-VX8S5reih1hUuy2fpv-7S9s5EcQpW_WgSbe/s1600/Spreading+Stracciatella.jpg" width="640" /></a><br />
<b><span style="font-size: x-large;">季</span></b>節限定、獨一無二的「復古番茄」Heirloom tomato,千里迢迢由 New York farmers market 護送回家,配上超 creamy 的意大利芝士 Stracciatella, 滋味無窮!要品嚐大自然最原始的味道,就係咁簡單!<br />
<br />
<b>材料</b><br />
酸種麵包 (Sourdough) 切 1.5 公分厚<br />
初榨橄欖油 適量<br />
新鮮蒜瓣 2 瓣<br />
絲翠奇亞芝士 (Stracciatella) 140 克(可以布拉塔芝士取替)<br />
復古番茄 2-3 隻,切片約 1 公分厚<br />
嫩菠菜葉、火箭菜、羅勒葉 隨個人喜好<br />
海鹽和黑胡椒 適量<br />
<br />
<b>做法</b><br />
1. 預熱烤盤,把麵包兩面烤至金黃色和輕微焦香後撒上橄欖油。如使用平底鍋,先在麵包雙面塗上橄欖油,再在熱鍋上烤至兩面呈金黃色。<br />
2. 將蒜瓣切開,<span class="st">以切口磨擦於</span><span class="st">烤好的麵包表面。</span><br />
<span class="st">3. 在麵包上塗上</span><span class="st">絲翠奇亞芝士,再放上</span>嫩菠菜葉或火箭菜(隨個人喜好)和切片蕃茄。完成後撒上適量鹽和胡椒作調味。喜歡香草的話,可撒上少量羅勒葉絲。<br />
<br />
<i style="font-family: "pt sans";">[Follow me on Instagram <a href="https://instagram.com/alvinckl/" style="color: #cc0000; text-decoration: none;" target="_blank">@alvinckl</a> and @alvin.penthousekitchen and check out my <a href="https://www.facebook.com/alvinspenthousekitchen" style="color: #cc0000; text-decoration: none;" target="_blank">Facebook Fan Page</a>!]</i></div>
ck. Alvinhttp://www.blogger.com/profile/18114945645856618376noreply@blogger.com0tag:blogger.com,1999:blog-1837004133561455797.post-5775536573398193362018-07-19T16:30:00.000+08:002018-07-19T16:32:46.036+08:00Black Ink Risotto with Baby Squid | 香濃墨汁魷魚意大利飯 | Risotto al Nero di Seppia<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh00gF_ZsZjs7dV8epwo-AU2JQpKM_Oj002D73XcPR6RA46cZhJnu3iP-YyBcejQgnB6BTdrHQafcxQp1Acga57WMWN6cUOa7GPcPV_ZLi0Jf45d2NLOr7wynRXHlNE37YrdFmpOSk76nEj/s1600/Risotto+Nero+%255BCOVER_1.1%255D.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1116" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh00gF_ZsZjs7dV8epwo-AU2JQpKM_Oj002D73XcPR6RA46cZhJnu3iP-YyBcejQgnB6BTdrHQafcxQp1Acga57WMWN6cUOa7GPcPV_ZLi0Jf45d2NLOr7wynRXHlNE37YrdFmpOSk76nEj/s1600/Risotto+Nero+%255BCOVER_1.1%255D.jpg" width="446" /></a></td></tr>
<tr align="right"><td class="tr-caption">附中文食譜</td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><i>T</i></span></span>he last time I have ever come close to dismembering any animal parts was most likely back in grade school, when I had to pair up in teams and dissect a leggy, lifeless frog and a gruesomely gelatinous bull's eye in biology lab. Yes, the murky bovine eyeball stared listlessly at me as our surgical knife drew close to its retina. The rest was a blur. Not that I fainted, just that the surgical knives never landed on my hands as far as I could remember.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWHIjD9d9rFnUD126eJvpd_HsqAILldJAsQKrY0hH-1uMypx3HjXpU6E7qkW_i417ypMpbrW6ICI6PGYqvY8ryIEAaHOuZKAjt8gpAfUZkfFBb5tOCEwruy9HU-ZWj6kMLUq2vTSDPWI4L/s1600/Risotto+Nero+%255BCOVER_2.1%255D.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1150" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWHIjD9d9rFnUD126eJvpd_HsqAILldJAsQKrY0hH-1uMypx3HjXpU6E7qkW_i417ypMpbrW6ICI6PGYqvY8ryIEAaHOuZKAjt8gpAfUZkfFBb5tOCEwruy9HU-ZWj6kMLUq2vTSDPWI4L/s1600/Risotto+Nero+%255BCOVER_2.1%255D.jpg" width="459" /></a></div>
I can't say it was a momentously life-changing experience, nor am I particularly squeamish when it comes to handling (non-living) animal parts. So when chance comes for me - as I stand before a friendly fishmonger at the wet market - to choose whether or not to have her gut out some baby squids, I decide to take the matter into my own hands.<br />
<br />
After all, this is my chance to get to understand these fascinating underwater creatures deeper and, if anything, to appreciate the precious creatures that provide us food.<br />
<br />
If you have never cleaned a squid before, I strongly encourage you to give it a try! Not only is it much easier than it looks, you will also get to harvest the ink sac and make the most out of each squid. <br />
<br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><i>W</i></span></span>hen German cookware brand <b>Fissler</b> invited me to design a one-pot seafood
recipe specially tailored for their <b>Vitavit<span class="st">®</span></b> <b>series pressure cooker</b>, my mind hustled to come up with a type of seafood that could withstand intense steam pressure. The squid, cuttlefish, and the octopus come to mind - <b>c</b><span class="st"><b>ephalopods</b> that are best either flash cooked or slow-braised till tender, lest they turn into rubber.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivZkk27unYAotKBFWe2FBKXmJqD8noC7hPoZHmmSy1w8vOW__DwSSP-1-1nKnGZi6aVvzDFNjoPmyz3FCmluV3CSdvGeTeWlS_P4Ic0BcyDRQqa8iQsNN3uWA3MKIjv2L29QU-93nSVWxQ/s1600/Squid+%255BCOVER_2.1%255D.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1320" data-original-width="1600" height="528" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivZkk27unYAotKBFWe2FBKXmJqD8noC7hPoZHmmSy1w8vOW__DwSSP-1-1nKnGZi6aVvzDFNjoPmyz3FCmluV3CSdvGeTeWlS_P4Ic0BcyDRQqa8iQsNN3uWA3MKIjv2L29QU-93nSVWxQ/s1600/Squid+%255BCOVER_2.1%255D.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Squids are excellent slow-braised and in stews, and are well-suited for pressure-cooking!</i></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtCc81Q9O3_2h41aCGaA75Pi7la_r8ryvKzX6yWoK8FyUw9KqfFIp_nO9-VX1EXvcriRUDHHpOyMK5uQwOA9WUg_Pj10IlNCjmX0ClQtDqdwhrp2nyw8XsamVACgJE2lWZNY4gFdSsfAIp/s1600/Me+and+Squid.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtCc81Q9O3_2h41aCGaA75Pi7la_r8ryvKzX6yWoK8FyUw9KqfFIp_nO9-VX1EXvcriRUDHHpOyMK5uQwOA9WUg_Pj10IlNCjmX0ClQtDqdwhrp2nyw8XsamVACgJE2lWZNY4gFdSsfAIp/s1200/Me+and+Squid.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Cleaning squid is easy, fun... and can get inky!</i></td></tr>
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So, can squid be cooked in a pressure cooker? The answer is yes! It can even conveniently pair up with risotto all in one pot to create a version of the Venetian classic, <b><i>Risotto al Nero di Seppia</i></b> - or squid ink risotto. Given just 8 minutes and some time to rest, the squid becomes remarkably tender and infuses the rice with intense flavor. In just a snap, dinner's ready! <br />
<br />
The addition of <b>squid ink </b>adds extraordinary complexity, a rich brininess, and a luscious, moody hue to the dish. Squid ink (interchangeable with cuttlefish ink) often comes in jars or sachets and are sold at a premium in Italian and Spanish specialty stores and gourmet markets. You could also harvest your own from the squids you clean; though the smaller the squid, the less ink it carries, and you may find yourself burning daylight to salvage the fragile little ink sacs for a trivial amount of ink enough to only turn rice into a dirty grey. For more drastic flavor and color, you may be better off to purchase ink (speaking from personal experience). Finally, though adding tomatoes is optional, I find a little tomato paste helps give acidity and balances out the brininess of the risotto.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3J01JQuWePutleacIJwCG0TpCWJExODxmhlLBWVfDtQUf3VvMWSCeivmrJdmOYcCk_C16vEKznsP3wY9o6Rc4SoSywvSHvuyOcEGJF9-WLj2507GLrOnBv5OwGSl-dw2CuAfKXloPE6o7/s1600/Risotto+Nero+%255BCOVER_3.1%255D.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1086" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3J01JQuWePutleacIJwCG0TpCWJExODxmhlLBWVfDtQUf3VvMWSCeivmrJdmOYcCk_C16vEKznsP3wY9o6Rc4SoSywvSHvuyOcEGJF9-WLj2507GLrOnBv5OwGSl-dw2CuAfKXloPE6o7/s1600/Risotto+Nero+%255BCOVER_3.1%255D.jpg" width="434" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>All done in one pot, without the need to ladle stock over and over!</i></td></tr>
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<b><span style="font-family: "georgia" , "times new roman" , serif;"><i><span style="font-size: x-large;">S</span>tep by step: how to clean squids</i></span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigyr_eoxZjVPJst_1-iSXBgV1G4BMBsgTKkEN-V5GLX9O6MSgQk8S6hqnSZK5Q3yec2IsXpoY96q17I727lFrTOC8BSZ7VIPD-T28nfZtR8LQ18bRf6EecVHdesHEjMy18tSouC212R7Jh/s1600/Cleaning+squid+Collage_3.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="320" data-original-width="1600" height="128" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigyr_eoxZjVPJst_1-iSXBgV1G4BMBsgTKkEN-V5GLX9O6MSgQk8S6hqnSZK5Q3yec2IsXpoY96q17I727lFrTOC8BSZ7VIPD-T28nfZtR8LQ18bRf6EecVHdesHEjMy18tSouC212R7Jh/s1600/Cleaning+squid+Collage_3.JPG" width="640" /></a></div>
With the thumb and index finger of one hand grasping
right above the eyes, gently detach and pull the <b>mantle</b> away with the
other hand, discarding the entrails and reserving the silvery <b>ink sac</b> if desired. Remove the <b>quill</b> located inside the mantle and rinse the tube thoroughly. With a sharp knife, severe the <b>tentacles</b> right underneath
the eyes. Remove the <b>beak</b> by giving the base of the tentacles a squeeze
and an inedible cartilage will pop out. Using a pair of kitchen sheers, snip the two extra long tentacles and reserve (optional).<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJy4_iC8Lgz_zKwsqkyXJiILd5zys22QddU0KyXQl9hDarSO6_hbEA0j7DD6Cu01aTxs_6-CnRc-wmQp6ttDnoGcvWKIS8K_vSN6V_N-rao3JY_iGyN_sCgJZimj888MiFZd2tqNwE7-4K/s1600/Squid+%255BCOVER_1%255D.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1193" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJy4_iC8Lgz_zKwsqkyXJiILd5zys22QddU0KyXQl9hDarSO6_hbEA0j7DD6Cu01aTxs_6-CnRc-wmQp6ttDnoGcvWKIS8K_vSN6V_N-rao3JY_iGyN_sCgJZimj888MiFZd2tqNwE7-4K/s1200/Squid+%255BCOVER_1%255D.jpg" width="297" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Keeping the skin on will retain the natural purple</i></td></tr>
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<span style="font-size: x-large;"><span style="font-family: "georgia" , "times new roman" , serif;"><i>W</i></span></span><b><span style="font-family: "georgia" , "times new roman" , serif;"><i>hat you'll need... (2-3 persons)</i></span></b><br />
300 g fresh <span style="color: #45818e;">squid</span> (5-6 small squids) <br />
1 tablespoon <span style="color: #45818e;">butter</span><br />
1 tablespoon <span style="color: #45818e;">olive oil</span><br />
1 small <span style="color: #45818e;">brown onion</span>, finely chopped<br />
2 <span style="color: #45818e;"></span> cloves <span style="color: #45818e;">garlic</span>, minced<br />
1 cup (200 g) <span style="color: #45818e;">Arborio rice</span> <br />
3/4 cup<span style="color: #45818e;"> white wine</span><br />
1/2 tablespoon <span style="color: #45818e;">tomato paste</span><br />
1 teaspoon <span style="color: #45818e;">squid ink</span>, or more if desired<br />
2 cups (470 ml) <span style="color: #45818e;">fish</span> or chicken <span style="color: #45818e;">stock</span>, heated<br />
Micro-greens or chopped fresh <span style="color: #45818e;">parsley</span>, for garnishing <br />
<br />
<span style="font-family: "georgia" , "times new roman" , serif;"><i><span style="font-size: x-large;">D</span><b>irections...</b></i></span><br />
1. Clean the squids and reserve ink sacs if desired, or have the fishmonger clean them for you. Snip the extra long tentacles off and mince, set aside.<br />
<br />
2. Melt butter on medium heat and add olive oil to the base of the pressure cooker. Saute onion until softened, about one minute, then stir in garlic and
saute briefly. Add rice and stir continuously until rice is evenly coated
in oil and toasted but not browned, about 3 minutes. Rice grains
should start to appear translucent around the edges. Add minced tentacles and stir to combine.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQRVAyHT5-90IHCyjkkw4jUm7vF2iAVi-zS8l7OrVlIek-YgMOrIMkTLYuwEofTAA0aFnRzJWIcTXh6PyyZx8fhz7Vs38qgIBlYi2a2Ler6GxZ0PqR9qNyrYF1hify7uhRmkMGQmssBKd6/s1600/Black+risotto.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1593" data-original-width="1600" height="313" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQRVAyHT5-90IHCyjkkw4jUm7vF2iAVi-zS8l7OrVlIek-YgMOrIMkTLYuwEofTAA0aFnRzJWIcTXh6PyyZx8fhz7Vs38qgIBlYi2a2Ler6GxZ0PqR9qNyrYF1hify7uhRmkMGQmssBKd6/s1200/Black+risotto.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Open and stir: the rice will absorb any remaining stock</i></td></tr>
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3. Add wine and cook, stirring, until the raw alcohol smell has cooked off
and wine has almost fully evaporated. Stir in tomato paste, squid ink, and any ink from reserved ink sacs. Pour in stock and add squid. Then, on
medium-high heat, fasten the pressure cooker lid and set the cooking
display with traffic light function on level II. Reduce heat to low and
set timer for 8 minutes once the green ring becomes visible.<br />
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5. When time is up, set the cooker aside to cool until fully depressurized, about 8-10 minutes. Unfasten the lid and lift carefully away from yourself. Give the rice a stir and allow it to absorb any remaining liquids. Plate and garnish with chopped fresh parsley or a handful of micro-greens. Serve immediately. Buon appetito!<br />
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<span style="font-size: large;"><b>【 香濃墨汁魷魚意大利飯 】</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs14CaTDw5IH30fEonzuqWe-t6ZxZ0iXZP7eneZDi7WG-t5wMFBzoZd3nJE8GFYg-JMZhpIU-WR3jYtsYm7r17HXSy-M_AmdRSiMpB8mnKZ_fp-E_eeFlj3OstChD11B4c5LvEgaYyPwuS/s1600/Risotto+Nero+%255BCOVER_4.1%255D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1072" data-original-width="1600" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs14CaTDw5IH30fEonzuqWe-t6ZxZ0iXZP7eneZDi7WG-t5wMFBzoZd3nJE8GFYg-JMZhpIU-WR3jYtsYm7r17HXSy-M_AmdRSiMpB8mnKZ_fp-E_eeFlj3OstChD11B4c5LvEgaYyPwuS/s1600/Risotto+Nero+%255BCOVER_4.1%255D.jpg" width="640" /></a></div>
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<b><span style="font-size: x-large;">以</span></b>鮮魷魚拌上烏黑香濃的墨魚汁,打做成濃稠綿糯、<br />
充滿夏日海洋氣息的墨汁意大利飯... 味道非筆「墨」所能形容!<br />
只需運用壓力煲就能在家中輕易做出威尼斯特色菜式—<br />
達到五星級水準零難度!<br />
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<b>材料</b><b>( 2-3 人份量 )</b><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzApFE-iUVVuPI8agbSYecBCY_0MZsyq5TkHGDPVk7ShkMwNTKJ-9u8xE-k8BVFBqT_8dW03uOh_23dmItHV5aUsSXJtKy2kdlo8tg0oVSpOfLXvgwhyaLJOJkFAIlXCyw5DA4oGi-MNRg/s1600/Me+and+Squid+2.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1228" data-original-width="1600" height="245" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzApFE-iUVVuPI8agbSYecBCY_0MZsyq5TkHGDPVk7ShkMwNTKJ-9u8xE-k8BVFBqT_8dW03uOh_23dmItHV5aUsSXJtKy2kdlo8tg0oVSpOfLXvgwhyaLJOJkFAIlXCyw5DA4oGi-MNRg/s1200/Me+and+Squid+2.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>本食譜為 Fissler 壓力煲特別設計</i></td></tr>
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<span style="color: #45818e;">鮮魷魚仔</span> 300 克(約 5-6 隻)<br />
<span style="color: #45818e;"><span style="color: #45818e;">牛油</span> </span>15 克<br />
<span style="color: #45818e;">橄欖油</span> 1 湯匙<br />
<span style="color: #45818e;">洋蔥</span> 1 小個(切粒)<br />
<span style="color: #45818e;">蒜頭</span> 2瓣(切粒) <br />
<span style="color: #45818e;">意大利米</span> 200 克<br />
<span style="color: #45818e;">白酒</span> 180 毫升<br />
<span style="color: #45818e;">蕃茄膏</span> 半 湯匙<br />
<span style="color: #45818e;">墨魚汁</span> 1 茶匙<br />
<span style="color: #45818e;">魚湯</span>或雞湯 470 毫升,煮熱<br />
<span style="color: #45818e;">蕃</span><span class="st"><span style="color: #45818e;">茜 </span> 適量,裝飾用</span> <br />
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<b>做法</b><br />
1. 準備及洗淨魷魚。將較長的兩條觸鬚剪掉並將其剁碎備用。<span class="tw-bilingual-translation" lang="zh-TW"></span><br />
2. 燒熱壓力煲後下牛油和橄欖油,放入洋蔥,用中火炒約 1 分半鐘至軟身,加入蒜蓉炒香,再放入米並炒勻至米粒稍顯透明。拌入剁碎了的魷魚鬚。<br />
3. 加入白酒,炒勻至白酒完全被吸收。加入蕃茄膏和墨魚汁,拌勻。加入熱高湯,蓋上高速鍋蓋,調校至 2 速,用中火煲至見綠環後轉慢火,計時 8 分鐘後熄火。<br />
4. 待指示燈降至原位,約 8-10 分鐘後開蓋。輕輕攪拌意大利飯,飯粒會自然把剩餘的水份完全吸收掉,做成濃稠綿糯、幼滑如絲的質感。最後,用蕃<span class="st">茜裝飾即成!</span><br />
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<i style="font-family: "pt sans";">[Follow me on Instagram <a href="https://instagram.com/alvinckl/" style="color: #cc0000; text-decoration: none;" target="_blank">@alvinckl</a> and @alvin.penthousekitchen and check out my <a href="https://www.facebook.com/alvinspenthousekitchen" style="color: #cc0000; text-decoration: none;" target="_blank">Facebook Fan Page</a>!]</i></div>
ck. Alvinhttp://www.blogger.com/profile/18114945645856618376noreply@blogger.com0tag:blogger.com,1999:blog-1837004133561455797.post-61283214872797243312018-06-27T21:38:00.000+08:002018-06-27T23:27:06.381+08:00Sriracha Crispy Tofu with Taiwanese Pickled Cabbage | 醬香脆皮豆腐配台式高麗泡菜<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr align="left"><td class="tr-caption">附中文食譜</td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><i>N</i></span></span>early half a year since my last visit to <b>Taiwan</b>, I feel a sudden pang of craving for the island's renowned street food. Topping the long list of must-haves when food-crawling through Taipei's legendary night markets is the "<b>stinky tofu</b>" - deep-fried, fermented bean curd whose mouthwatering, funky stench seduces even from streets away. In my opinion, the stinkier the tofu the better - in which case <b>Hong Kong</b>'s own version may sometimes prevail - yet, its scarcity and inflated prices these days make them more of a distant memory.<br />
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A major difference between the two is the additional accompaniment of <b>pickled cabbage</b> typically served alongside stinky tofu in Taiwan. Sweet and mildly sharp with notes of garlic and chili, the pickled vegetables give a refreshing crunch that not only balances out the lip-burning sensation of tofu fresh off the fryer and the heat of chili sauce, but also relieves the greasiness (and guilt). The pairing is so perfect I sometimes wonder if one can equally enjoy stinky tofu without pickled cabbage. Ditto that with any deep fried foods, for that matter.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9gxPSXuaz7ojPjAjNAkka8NzpRLMghG2DYh8fHXMHas2UMwt6I6UEjzGedTG28t0otn9dtnxcQspuyLofpAaTZjlrQlYA6KtAMC6StFQ2-mTBrydzpUX7w31piB1tdbCWj6An7ysj0ykJ/s1600/Crispy+Tofu+%255BCOVER_2.1%255D.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1065" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9gxPSXuaz7ojPjAjNAkka8NzpRLMghG2DYh8fHXMHas2UMwt6I6UEjzGedTG28t0otn9dtnxcQspuyLofpAaTZjlrQlYA6KtAMC6StFQ2-mTBrydzpUX7w31piB1tdbCWj6An7ysj0ykJ/s1600/Crispy+Tofu+%255BCOVER_2.1%255D.jpg" width="640" /></a><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><i>D</i></span></span>rawing inspiration from the popular Taiwanese street snack, the following recipe is a simple take on <b>crispy tofu </b>shallow-fried and then dressed in a sticky sweet and spicy <b>Sriracha sauce</b> and served with crunchy pickled cabbage. Both firm and extra-firm tofu would suit the dish brilliantly, although the former may lend even more of a silky texture underneath the crispy, golden shell. For the best results, it is essential to press and drain the tofu to extract as much liquid as possible. It may sound tedious, but I promise it is easy and will worth every effort.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf6P28SX2GMvE2hYZpVLYdHoTPeJu3QEfm0Ao8kNvYFkh1AArHBIil1HiiaVwkdVSvEOTKoQ71KYLCAeTuc6GoVivgc4gFiV2g_1o9Ein9uZCUHr5ej-e1gDOHfzIMjOhgN-nBIvgFuH_9/s1600/Pickled+Cabbage+%257BCOVER+1.1%257D.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1154" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf6P28SX2GMvE2hYZpVLYdHoTPeJu3QEfm0Ao8kNvYFkh1AArHBIil1HiiaVwkdVSvEOTKoQ71KYLCAeTuc6GoVivgc4gFiV2g_1o9Ein9uZCUHr5ej-e1gDOHfzIMjOhgN-nBIvgFuH_9/s1600/Pickled+Cabbage+%257BCOVER+1.1%257D.jpg" width="456" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption">Warning: this is a jar of vegetables you will NOT want to put down! </span></span></i></td></tr>
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The crunchy <b>Taiwanese pickled cabbage</b> - perhaps as important as the tofu itself - can be made ahead of time and stored in the refrigerator for up to weeks. With so few ingredients, it is so simple and so addictive it can stand on its own as a snack throughout the day or even make a great aperitif. My first batch was gone within just a couple of days!</div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><i>W</i></span><b><i>hat you'll need...</i></b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><i>Taiwanese Pickled Cabbage</i></span><br />
1 small head <span style="color: #45818e;">cabbage</span><br />
1 tablespoon <span style="color: #45818e;">coarse salt</span><br />
1 cup <span style="color: #45818e;">rice vinegar</span>*<br />
3/4 cup <span style="color: #45818e;">white sugar</span><br />
1/4 teaspoon <span style="color: #45818e;">salt</span> <br />
4 cloves <span style="color: #45818e;">garlic</span>, minced<br />
1 <span style="color: #45818e;">bird's eye chili</span>, thinly sliced<br />
1 small <span style="color: #45818e;">carrot</span>, shredded or thinly sliced<br />
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<i>Note: Alternatively, use white distilled vinegar or apple cider vinegar, or a combination of both.</i><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>Sriracha Glaze</i></span><br />
2 tablespoon <span style="color: #45818e;">water</span><br />
3 tablespoon <span style="color: #45818e;">Sriracha</span> (or to taste)<br />
3 cloves <span style="color: #45818e;">garlic</span>, minced<br />
1 tablespoon <span style="color: #45818e;">yellow bean sauce</span> or miso paste<br />
1 tablespoon <span style="color: #45818e;">white sugar</span><br />
1 teaspoon <span style="color: #45818e;">soy sauce</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>Crispy Tofu</i></span><br />
1 block (450 g) <span style="color: #45818e;">firm</span> or <span style="color: #45818e;">extra-firm tofu </span><br />
1/3 cup <span style="color: #45818e;">cornstarch</span><br />
Pinch of <span style="color: #45818e;">white pepper</span> and <span style="color: #45818e;">salt</span><br />
2 tablespoon <span style="color: #45818e;">oil</span> for shallow frying<br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><b><i>Taiwanese Pickled Cabbage</i></b></span></div>
1. Remove and discard the outer layers of the cabbage. Working your way down to the core, peel and roughly tear each layer of leaves into bite-sized pieces. Place in large bowl or zip lock bag and sprinkle evenly with coarse salt and give the contents a good toss. Set aside for one hour, giving it a stir or shake every 20 minutes or so.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3-0KntZpWHt_2zOT_LEGcUOAhY0fKlEz6FNiDqa_3zr819nV9enEyhPnPkONqAnfYapeN-vJGcvP4S_Np5baob45sVpDG4CRcEOa6M_zWKi6iZ3LRT2WXXbvj2qHYVFug_T1aOiVacdl6/s1600/Salting+cabbage.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="534" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3-0KntZpWHt_2zOT_LEGcUOAhY0fKlEz6FNiDqa_3zr819nV9enEyhPnPkONqAnfYapeN-vJGcvP4S_Np5baob45sVpDG4CRcEOa6M_zWKi6iZ3LRT2WXXbvj2qHYVFug_T1aOiVacdl6/s1600/Salting+cabbage.jpg" width="640" /></a></div>
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2. In a saucepan, combine vinegar, sugar, and salt on medium heat and stir until sugar dissolves. Turn heat off. Tip in shredded carrots, chili, and minced garlic and set aside to cool.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxDZsbg6DSJP0jvlSUc2ChWpG8NJLhwrVYRpe_2LiRaRwr09bY0ucRhl0w2C2e3M03JP42dboQZ5pjl5shjs4x56YL7ol2hQnkiHG12w9XbDmJF4-MXNvQtHTRgMfwNkX9WcZbYZQWLqNM/s1600/Sweet+vinegar.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="534" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxDZsbg6DSJP0jvlSUc2ChWpG8NJLhwrVYRpe_2LiRaRwr09bY0ucRhl0w2C2e3M03JP42dboQZ5pjl5shjs4x56YL7ol2hQnkiHG12w9XbDmJF4-MXNvQtHTRgMfwNkX9WcZbYZQWLqNM/s1600/Sweet+vinegar.jpg" width="640" /></a><br />
3. Drain the cabbage and rinse in running water to remove salt. Press leaves gently and drain as much water as possible. Place leaves into a large pickling jar, pour in vinegar mixture and ensure that the cabbage is completely submerged. Otherwise, top up with more vinegar. Store in refrigerator and the pickled cabbage will be ready in as soon as just half a day!<br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><b><i>Sriracha Glaze</i></b></span></div>
In a small saucepan, combine all ingredients and bring to a simmer, stirring until sugar dissolves. Taste and adjust seasoning.<br />
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<b><i><span style="font-family: "georgia" , "times new roman" , serif;">Crispy Tofu </span></i></b></div>
1. <span class="Y0NH2b CLPzrc">Press and drain: on a plate, sandwich tofu block in between layers of paper towels and top with another plate. Weigh it down with heavy cans or books for at least 30 minutes. Drain and pat dry.</span><span class="Y0NH2b CLPzrc"> Cut into chunky cubes.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrVWvjFNwRyN5bHYd7RYpv1aVO82X9Dqm7aBe_ISrlr6lPMZlLZ9DZJu3AwfYvXfgV2HPc_iOchE3Z0bCreBN5AsvIHuUK8tFcu3KmUvWUhIzj69F0B9iDBU-WoTQY-KFVR-X8aLHiIgQP/s1600/Pressing+tofu.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="534" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrVWvjFNwRyN5bHYd7RYpv1aVO82X9Dqm7aBe_ISrlr6lPMZlLZ9DZJu3AwfYvXfgV2HPc_iOchE3Z0bCreBN5AsvIHuUK8tFcu3KmUvWUhIzj69F0B9iDBU-WoTQY-KFVR-X8aLHiIgQP/s1600/Pressing+tofu.jpg" width="640" /></a><span class="Y0NH2b CLPzrc"></span><br />
<span class="Y0NH2b CLPzrc">2. In a medium bowl, whisk together cornstarch, white pepper and salt. Add tofu cubes and toss well to coat, shaking off any excess. Heat oil in pan and fry the tofu cubes until all sides are golden and crispy, about 4 mins each side. </span><span class="Y0NH2b CLPzrc">Drain tofu on paper towels.</span><span class="Y0NH2b CLPzrc"> </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifRJ86MauT49OospG5m7nOWmsixHvsaWbisT60yGAhGy9HGNS1hcJn6ZJ5ZecdJlR55DWhnFWFNC7tWZhR9BUqt943jxFEP6YbAked5RJVm5kESD1bfKWyBV0pSEBWRr9Qw36gww2KdT1I/s1600/Frying+tofu.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="534" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifRJ86MauT49OospG5m7nOWmsixHvsaWbisT60yGAhGy9HGNS1hcJn6ZJ5ZecdJlR55DWhnFWFNC7tWZhR9BUqt943jxFEP6YbAked5RJVm5kESD1bfKWyBV0pSEBWRr9Qw36gww2KdT1I/s1600/Frying+tofu.JPG" width="640" /></a></div>
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<span class="Y0NH2b CLPzrc">3. </span><span class="Y0NH2b CLPzrc"><span class="Y0NH2b CLPzrc">On a plate, spoon Sriracha glaze over crispy tofu and top with a heap of pickled cabbage. Enjoy hot! </span></span><br />
<span class="Y0NH2b CLPzrc"><span class="Y0NH2b CLPzrc"> </span></span><b><span class="Y0NH2b CLPzrc"> </span></b><br />
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<b><span class="Y0NH2b CLPzrc">《醬香脆皮豆腐配台式高麗泡菜》</span></b></div>
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世界杯深宵夜市小食!每次遠赴台灣夜市,總是鍾情香氣撲鼻、熱辣辣的臭豆腐,拌上香辣醬和清甜爽脆的高麗泡菜,實在味力無法擋!來不及飛台灣,不如自家製 — 不「臭臭」的脆皮豆腐同簡易台式泡菜!<span class="_5mfr _47e3"></span><br />
<span class="_5mfr _47e3"><br /></span>
<b><span class="Y0NH2b CLPzrc">台式高麗泡菜</span></b><br />
<span class="Y0NH2b CLPzrc"><span style="color: #45818e;">椰菜</span> 1 小顆(約 600 克)</span><br />
<span class="Y0NH2b CLPzrc"><span style="color: #45818e;">粗鹽</span> 1 湯匙</span><br />
<span class="Y0NH2b CLPzrc"><span style="color: #45818e;">糯米醋 </span> 250 毫升(可用白醋或蘋果醋)</span><br />
<span class="Y0NH2b CLPzrc"><span style="color: #45818e;">砂糖 </span> 170 克</span><br />
<span class="Y0NH2b CLPzrc"><span style="color: #45818e;">鹽</span> 1/4 茶匙</span><br />
<span class="Y0NH2b CLPzrc"><span style="color: #45818e;">蒜瓣</span> 4 瓣(剁碎)</span><br />
<span class="Y0NH2b CLPzrc"><span style="color: #45818e;">指天椒</span> 1 隻(切片)</span><br />
<span class="Y0NH2b CLPzrc"><span style="color: #45818e;">甘筍</span> 1 小條(刨絲或切薄片)</span><br />
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<span class="Y0NH2b CLPzrc"><span style="font-size: 14pt;">1. 椰菜除去</span></span><span class="Y0NH2b CLPzrc"><span style="font-size: 14pt;">外層較髒的葉子,內層的葉子撕成片狀,均勻撒上粗鹽,靜置 10 分鐘後用手拌勻,其後每 15-20 分鐘輕輕翻動一次,待葉子出水及微軟後即可。椰菜最多鹽醃一小時,以保其爽脆和避免過鹹。</span></span><br />
<span class="Y0NH2b CLPzrc"><span style="font-size: 14pt;">2. 靜置椰菜同時,把醋和砂糖煮滾,待砂糖溶化後熄火。加入甘筍絲、蒜末和辣椒放涼備用。</span></span><br />
<span class="Y0NH2b CLPzrc"><span style="font-size: 14pt;">3. </span></span><span style="font-size: 14pt;"><span class="Y0NH2b CLPzrc"><span style="font-size: 14pt;">鹽醃過的椰菜</span></span>用涼開水沖洗一遍,瀝乾水分。放入玻璃容器中,再倒入糖醋,</span>蓋上蓋子,放入冰箱半天以上既可食用。<br />
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備註:注意糖醋必須淹過椰菜,不足必須再添加。<br />
取用泡菜一定要用乾淨不含油污及不含水的器具,否則容易變壞。 <br />
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<span class="Y0NH2b CLPzrc"><span style="font-size: 14pt;"></span></span>
<b><span class="Y0NH2b CLPzrc">是拉差甜辣醬</span></b><br />
<span style="color: #45818e;"><span class="Y0NH2b CLPzrc">開水</span></span><span class="Y0NH2b CLPzrc"><span class="Y0NH2b CLPzrc"> 2 湯匙</span></span><br />
<span class="Y0NH2b CLPzrc"><span class="Y0NH2b CLPzrc"><span style="color: #45818e;">是拉差辣椒醬</span> 3 湯匙(份量隨個人辣度喜好)</span></span><br />
<span class="Y0NH2b CLPzrc"><span style="color: #45818e;">蒜瓣</span> 3 瓣(剁碎)</span><br />
<span class="Y0NH2b CLPzrc"><span class="Y0NH2b CLPzrc"><span style="color: #45818e;">豆醬</span>或</span></span><span lang="zh-TW">味噌 1 湯匙</span><br />
<span lang="zh-TW"><span style="color: #45818e;">砂糖</span> 1 湯匙</span><br />
<span lang="zh-TW"><span style="color: #45818e;">生抽</span> 1 茶匙</span><br />
<span lang="zh-TW"><br /></span>
<span lang="zh-TW">1. 把所有醬汁材料拌勻煮溶</span><span class="Y0NH2b CLPzrc">,再作適當調味。 </span><br />
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<b>脆皮豆腐</b><br />
<span style="color: #45818e;">硬豆腐</span> 1 磚(約 450 克)<br />
<span style="color: #45818e;">生粉</span> 40 克<br />
<span style="color: #45818e;">白胡椒</span>和<span style="color: #45818e;">鹽</span> 適量<br />
<span style="color: #45818e;">煮食油</span> 2 湯匙<br />
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1. 豆腐先加壓出水:豆腐用吸水紙包著放在碟中,上方再蓋上盤子,以重物(如罐頭)加壓 30 分鐘或以上,內部水分便會流出。出水後用吸水紙抹乾豆腐,並切成大小一致的小塊。<br />
2. 生粉、白胡椒和鹽拌勻。豆腐粒沾粉後下鍋煎炸至金黃色,每邊約四分鐘。盛起後用吸水紙吸取多餘油分。<br />
3. 脆皮豆腐上淋上是拉差甜辣醬,再配上一堆爽甜高麗泡菜,即成!<br />
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<span class="st" data-hveid="70" data-ved="0ahUKEwjnsb6E9OjaAhUDupQKHU6sCcsQ4EUIRjAF"><span class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption"><span class="text_exposed_show"><span class="st"><i style="font-family: "pt sans";">[Follow me on Instagram <a href="https://instagram.com/alvinckl/" style="color: #cc0000; text-decoration: none;" target="_blank">@alvinckl</a> and @alvin.penthousekitchen and check out my <a href="https://www.facebook.com/alvinspenthousekitchen" style="color: #cc0000; text-decoration: none;" target="_blank">Facebook Fan Page</a>!]</i></span></span></span></span></span> </div>
ck. Alvinhttp://www.blogger.com/profile/18114945645856618376noreply@blogger.com0tag:blogger.com,1999:blog-1837004133561455797.post-24453830663885088252018-05-24T23:24:00.000+08:002018-05-24T23:24:01.480+08:00MetroPop Issue 608:「空少的環球私房料理」新派摩洛哥素食 <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrgYuNdaKUHrd_uIlMRJWPbQVTo9QaSpj3ypGcgjJE0PRYFzvaC-OPrCJJDwmRvniJIalEY5a6riDUMU2dSi75MILP4mFV1FNaI-rmI2RQcNuPlQbwUqi9oPYfSlsCqQQjGMN3soGhAURz/s1600/Moroccan+Collage.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrgYuNdaKUHrd_uIlMRJWPbQVTo9QaSpj3ypGcgjJE0PRYFzvaC-OPrCJJDwmRvniJIalEY5a6riDUMU2dSi75MILP4mFV1FNaI-rmI2RQcNuPlQbwUqi9oPYfSlsCqQQjGMN3soGhAURz/s1600/Moroccan+Collage.JPG" width="426" /></a></div>
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<span style="font-size: large;"><b>感</b></span>謝 MetroPop 的專訪 — 報導今晚見報了,在各大地鐵站免費派發,記得收工時攞番份喇!(Issue 608: 2018年5月17日)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMvgkL_KzrP7ofn0Y2A1GTQrFF-Ceq4GRv-iLKg7YDNsTywa2JieBoBgneJRJbgEZ5sZcJfLLDzlV4dAbNmXzQw7PndBjZ-Otjz2Od0173vLt4Ht13PORZdesPrrOyIU3hbz3BMxHAiCq8/s1600/IMG_7606.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMvgkL_KzrP7ofn0Y2A1GTQrFF-Ceq4GRv-iLKg7YDNsTywa2JieBoBgneJRJbgEZ5sZcJfLLDzlV4dAbNmXzQw7PndBjZ-Otjz2Od0173vLt4Ht13PORZdesPrrOyIU3hbz3BMxHAiCq8/s1200/IMG_7606.JPG" width="266" /></a></div>
「<span style="font-size: large;"><b>港</b></span>人愛旅遊,總是對可以「周圍飛」的空中服務員投以羨慕眼光。職業為空少的 Alvin 卻告訴你,機上的空中服務員每分每秒也在作戰狀態。熱愛下廚的他,會乘工作之便,到別國拜訪地道餐廳、參與烹飪課、購買新鮮食材,好讓他回家後可藉美食沉澱思緒,逃離工作的繃緊。」</blockquote>
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<i><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;">T</span></span></i>hank you MetroPop for a special 5-page feature on the weekly publication, available now online and distributed at all major metro stations (Issue 608: 15 May 2018) - sharing the dreams, story, and passion of Alvin's Penthouse Kitchen - and a special Moroccan fusion & vegetarian tasting menu inspired by my recent travels in Marrakech!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTOr-ENiXDYZWsmwYLV4NJIx3h1fnIjkVEBYej8gG5qRvg9waMH7w50dephhAaFPBFsbdDczHMOd9M25s12KLqU74vTDRrTukDbS33jILQNhX47ImnRfc6xk_mRxMbHfPnBstCMs_R206G/s1600/IMG_6788.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1271" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTOr-ENiXDYZWsmwYLV4NJIx3h1fnIjkVEBYej8gG5qRvg9waMH7w50dephhAaFPBFsbdDczHMOd9M25s12KLqU74vTDRrTukDbS33jILQNhX47ImnRfc6xk_mRxMbHfPnBstCMs_R206G/s1600/IMG_6788.jpg" width="508" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>在馬拉克什上過烹飪班,空少私房菜決定跳出框框、示範特色新派摩洛哥素食四味</i></td></tr>
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<span style="font-size: large;"><b> 採</b></span>訪當日,「Alvin 特意示範一系列的摩洛哥素食 small
plates(小盤料理),並運用到他從摩洛哥購來的香料及食具。菜式包括紅菜頭香橙沙律 <i>(Orange Beetroot
Salad)</i>、火燒茄子配摩洛哥醬 (<i>Charred Baby Aubergine with
Chermoula</i>)、摩洛哥風味烤椰菜花配香草古斯米<i> (Ras el Hanout Roasted Cauliflower with Herbed
Couscous) </i>及無花果拌橙花花香乳酪 <i>(Orange Blossom Yogurt with Figs and Pistachio)</i>。」<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKJjx3SMLjZpj-vBqvoZeutZBbGh8WkwZ-Xy4I2mfOi7SHLY_1i3iVp4D7RKxzxZuXGzW4Yq_xMkG9MMuPrAxqbP3OyM82FNUmYrgc3H9a5vO0-Pcpni1EnkT6w8cKrQ6Th56XXGcY1v7v/s1600/IMG_7620.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKJjx3SMLjZpj-vBqvoZeutZBbGh8WkwZ-Xy4I2mfOi7SHLY_1i3iVp4D7RKxzxZuXGzW4Yq_xMkG9MMuPrAxqbP3OyM82FNUmYrgc3H9a5vO0-Pcpni1EnkT6w8cKrQ6Th56XXGcY1v7v/s1600/IMG_7620.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>A taste of Morocco: a vegetarian feast bursting in bold flavors, colors, and fragrances from exotic spices </i></td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;"><i>F</i></span></span>or the full article, please visit 繼續閱讀,請瀏覽 :<br />
<a href="https://www.facebook.com/alvinspenthousekitchen/posts/2139289759640213">https://www.facebook.com/alvinspenthousekitchen/posts/2139289759640213</a><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgH0SFmKo0N9x1zeRPPm45l-BxluTe91K7fPYCADPEpYdaxK3WcPzH7CTJBtd4T4xtfJrDD8qUenpHa1RlyHp1ex1tnIRZf26MRvhsl63nHo9LWPRm2jsZ5WgVRlJKF4KeMJyOIy4To00i/s1600/IMG_7608.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1065" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgH0SFmKo0N9x1zeRPPm45l-BxluTe91K7fPYCADPEpYdaxK3WcPzH7CTJBtd4T4xtfJrDD8qUenpHa1RlyHp1ex1tnIRZf26MRvhsl63nHo9LWPRm2jsZ5WgVRlJKF4KeMJyOIy4To00i/s1600/IMG_7608.JPG" width="640" /></a></td></tr>
<tr align="right"><td class="tr-caption"><i>撰文:Tracy 攝影:Franky | Alvin</i></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk8qG3eTkSaJPIxgMOklmzmJqJqQUFA6Pt8GiU0A8UedHjt_uo36rfVtGk-PZ2LeHNOAa9I4jhriWmk3JimadxCpOs_N49gWhjGXZcX2KYnWRLWPC8b-r-C893GT2VrvZ9OuXJu848gMfx/s1600/IMG_7619.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk8qG3eTkSaJPIxgMOklmzmJqJqQUFA6Pt8GiU0A8UedHjt_uo36rfVtGk-PZ2LeHNOAa9I4jhriWmk3JimadxCpOs_N49gWhjGXZcX2KYnWRLWPC8b-r-C893GT2VrvZ9OuXJu848gMfx/s1000/IMG_7619.jpg" width="200" /></a><br />
Facebook: <a href="https://www.facebook.com/metropopHK" target="_blank">Metropop</a><br />
Website: <a href="http://www.metropop.com.hk/">www.metropop.com.hk/</a><br />
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<i style="font-family: "pt sans";">[Follow me on Instagram <a href="https://instagram.com/alvinckl/" style="color: #cc0000; text-decoration: none;" target="_blank">@alvinckl</a> and @alvin.penthousekitchen and check out my <a href="https://www.facebook.com/alvinspenthousekitchen" style="color: #cc0000; text-decoration: none;" target="_blank">Facebook Fan Page</a>!]</i> </div>
ck. Alvinhttp://www.blogger.com/profile/18114945645856618376noreply@blogger.com0