Peanut Butter, Date and Oat Bliss Balls | 椰棗燕麥能量球

If a granola bar and a chocolate peanut butter cookie dough had a love child, it would be this Peanut Butter, Date and Oat Bliss Ball. They are brown, shaped like meatballs, flecked with seeds, nuts, and specks of dried fruit, and are known interchangeably as energy balls. 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!

Bliss 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 proteins, good carbs, healthy fats, fiber - 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.

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 always, inevitably end with regret. Especially at 1am watching Will & Grace on Netflix.

This recipe takes advantage of dates 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 chunky peanut butter 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.

Need a quick snack on the go? These flavor-packed bliss balls are the perfect little boosts of energy!

What you'll need...

1 cup (200 g) pitted Medjool dates*
1 1/2 cup instant oats
1/3 cup peanut butter
2 teaspoon pure vanilla extract
1/4 cup warm water
1/3 cup sunflower seeds
2 tablespoons pumpkin seeds
1/4 cup dried cranberries
2 tablespoons raisins
2 tablespoons shredded coconut
35 g dark chocolate, chopped

Note: If the dates are dry, soak in warm water for 10 mins then drain well.

Directions...
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.

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!

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【 椰棗燕麥能量球 】

材料：
無核椰棗                200 克
即溶燕麥片            150 克
花生醬                    85 克
純雲尼拿香油         2 茶匙
溫水                        60 毫升
葵花籽                     5 湯匙
南瓜籽                     2 湯匙
蔓越莓乾                 4 湯匙
提子乾                     2 湯匙
椰絲                         2 湯匙
70% 巧克力             35 克

做法：
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。
2. 把椰棗放在攪拌器裡打碎至形成黏黏的一團。
3. 花生醬注入溫水和雲尼拿香油，拌勻。
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！

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。

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Turkish Eggs | 土耳其式水煮蛋

附中文食譜

The 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 Çılbır, 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.

But 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.

Word is that Çılbır 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.

Aleppo (a mild Turkish red pepper flake) is traditionally used in making the chili-infused butter for this dish, but if unavailable, substitute paprika and a pinch of crushed red pepper flakes for no less a bang in flavor. While dill is not required on Turkish eggs, I personally find using some fresh or dried dill adds an uplifting herbaceous note and complexity to the dish.

After all, creamy, tart, oozy, savory, and spicy isn't just incredible; it is - in Nigella Lawson's words - "a revelation and a complete sensation."

What you'll need... (serves 2)
200 g Greek yoghurt
1/2 clove garlic
A few fronds of fresh dill, or a pinch of dried dill
2 tablespoons butter
1 tablespoon olive oil
1 teaspoon paprika
1 pinch crushed red pepper flakes
2 eggs
1 tablespoon white vinegar
Thick sourdough toast, to serve

Directions...
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.

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.

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.

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!

Note: 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.

【 土耳其式水煮蛋 】

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！

材料（二人份）：
希臘乳酪                 200 克
蒜頭                         半瓣
刁草                         適量
牛油                         2 湯匙
橄欖油                     1 湯匙
紅椒粉 (paprika)    1 茶匙
乾辣椒碎                 適量
雞蛋                          2 隻
白醋                          1 湯匙
厚切酸種麵包        

做法：
1. 把蒜瓣磨成蓉。將乳酪、蒜蓉和少量刁草拌勻備用，待其回到室溫。
2. 牛油用慢火煮溶，期間會起泡。煮至牛油開始呈現咖啡色及聞到焦香後加入橄欖油、紅椒粉和乾辣椒碎。熄火，晾涼備用。
3. 大鍋燒滾水後轉慢火，加入白醋拌勻，用筷子輕輕攪出漩渦。小碗打入一隻雞蛋，小心把蛋倒入漩渦裡，煮約 3 分鐘後把水煮蛋盛起並放到廚房紙上吸乾水份。
4. 把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，再撒上刁草和乾辣椒碎，最後拌上厚切酸種麵包吐司即成！

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Nasu Dengaku: Miso Glazed Eggplant | 日式味噌茄子田楽焼

附中文食譜

Eggplants 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.

Use either red "awase" or the sweeter white "shiro" miso, or a mix of both

Nasu dengaku (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 dengaku comes from dengaku bōshi (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 dengaku 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.

Watch as the miso glaze bubbles and caramelizes under the broiler... absolutely tantalizing!

An inexpensive, simple dish that makes use of everyday Japanese seasonings

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 Mentaiko Pasta for a simple, Japanese-inspired lunch!

What you'll need...
2 small eggplants, or 1 Chinese eggplant
Cooking oil
2 tablespoons water
Chopped scallions, for garnish
Sesame seeds, for garnish

For the miso glaze:
3 tablespoons miso paste
1 tablespoon white, brown, or coconut sugar
1 tablespoon mirin
1 tablespoon sake

Directions...
1. Prepare the miso glaze by whisking together the ingredients.

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.

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!
 

【 日式茄子味噌田樂燒 】

茄子，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！

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。

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）

材料
茄子                  2 小隻
味噌                  3 湯匙
砂糖或紅糖     1 湯匙
味醂                  1 湯匙
清酒                  1 湯匙
油                      適量
水                      2 湯匙
蔥花                 適量
芝麻                 適量

做法
1. 把味噌、糖、味醂和清酒拌勻備用。
2. 茄子對邊切開，用小刀𠝹十字面，讓醬汁更輕易入味。
3. 燒熱易潔鍋，下油並以中高火煎香茄子至輕微焦香。
4. 把茄子反轉，繼續煎數分鐘。
5. 加入 2 湯匙水，蓋上鍋蓋煮至水份完全蒸發，約一分鐘。
6. 把茄子放在鋪好烘培紙的烘盤上，塗上味噌醬汁，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！ 

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！

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Savory Chilled Tofu with Century Egg | 涼拌尖椒皮蛋豆腐

Some 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.

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.

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.

So what is a century egg anyway? Long story short, the century egg is a preserved egg, 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.

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.

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 flavors and textures - 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 dried pork floss. 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!

What you'll need...
2 century eggs
1 block (400 g) silken tofu
2 Chinese long green peppers
2 cloves garlic, minced
1 bird's-eye chili, seeded and chopped
1 tablespoon oyster sauce*
2 teaspoons light soy sauce
1 tablespoon honey
1 teaspoon cooking oil
Spring onion, chopped
Cilantro, chopped

Note: For a vegetarian option, substitute with vegetarian "oyster" mushroom sauce.

Directions...
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.)

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.

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!

Tips 
- Press tofu with paper towel to extract excessive water content. If time allows, return tofu to the fridge for an hour before assembling.
- 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!

【 涼拌尖椒皮蛋豆腐 】

材料
皮蛋                           2 隻
盒裝蒸煮滑豆腐     1 盒
青尖椒                       2 條
蒜頭                           2 瓣
指天椒                      1 隻
蠔油                           1 湯匙
生抽                           2 茶匙
蜜糖                           1 湯匙
油                               適量
蔥                               適量
芫荽                           適量

做法
1. 皮蛋去殼洗淨，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。
2. 蒜瓣剁碎。尖椒和辣椒分別去囊去籽再切細粒備用。蔥和芫荽切粒。
3. 開中慢火，易潔鍋入面下少許油，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。
4. 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。
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！

小貼士
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。
2. 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」。

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Black Ink Risotto with Baby Squid | 香濃墨汁魷魚意大利飯 | Risotto al Nero di Seppia

附中文食譜

The 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.

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.

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.

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.

When German cookware brand Fissler invited me to design a one-pot seafood recipe specially tailored for their Vitavit® series pressure cooker, 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 - cephalopods that are best either flash cooked or slow-braised till tender, lest they turn into rubber.

Squids are excellent slow-braised and in stews, and are well-suited for pressure-cooking!

Cleaning squid is easy, fun... and can get inky!

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, Risotto al Nero di Seppia - 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!

The addition of squid ink 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.

All done in one pot, without the need to ladle stock over and over!

Step by step: how to clean squids

With the thumb and index finger of one hand grasping right above the eyes, gently detach and pull the mantle away with the other hand, discarding the entrails and reserving the silvery ink sac if desired. Remove the quill located inside the mantle and rinse the tube thoroughly. With a sharp knife, severe the tentacles right underneath the eyes. Remove the beak 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).

Keeping the skin on will retain the natural purple

What you'll need... (2-3 persons)
300 g fresh squid (5-6 small squids)
1 tablespoon butter
1 tablespoon olive oil
1 small brown onion, finely chopped
2 cloves garlic, minced
1 cup (200 g) Arborio rice
3/4 cup white wine
1/2 tablespoon tomato paste
1 teaspoon squid ink, or more if desired
2 cups (470 ml) fish or chicken stock, heated
Micro-greens or chopped fresh parsley, for garnishing

Directions...
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.

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.

Open and stir: the rice will absorb any remaining stock

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.

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!

【 香濃墨汁魷魚意大利飯 】

以鮮魷魚拌上烏黑香濃的墨魚汁，打做成濃稠綿糯、
充滿夏日海洋氣息的墨汁意大利飯... 味道非筆「墨」所能形容！
只需運用壓力煲就能在家中輕易做出威尼斯特色菜式—
達到五星級水準零難度！

材料（ 2-3 人份量 ）

本食譜為 Fissler 壓力煲特別設計

鮮魷魚仔             300 克（約 5-6 隻）
牛油                     15 克
橄欖油                 1 湯匙
洋蔥                      1 小個（切粒）
蒜頭                      2瓣（切粒）
意大利米             200 克
白酒                      180 毫升
蕃茄膏                 半 湯匙
墨魚汁                 1 茶匙
魚湯或雞湯        470 毫升，煮熱
蕃茜                     適量，裝飾用

做法
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。
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。
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。
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，用蕃茜裝飾即成！

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Lemon Chicken Piccata with Zoodles | 檸香酸豆煎雞胸配意瓜麵

附中文食譜

When I am strapped for time or looking to throw together a simple and fulfilling dinner with a visiting friend, Chicken Piccata is my go-to recipe. Chicken Piccata is really nothing more than chicken breast cutlets dredged in flour, browned, and served with a lemony sauce interlaced with white wine, capers and enriched with butter. It sits beautifully with any type of pasta, potatoes - or, if you are looking to really whip up the meal even faster while also cutting down on carbs - "zoodles". The entire dish comes together in a flash, just under twenty minutes. And the extra perk? It comes together all in one skillet! I think I need not explain further why there is always a jar of capers standing by in my fridge.

Pair Chicken Piccata with any pasta, potatoes, or "zoodles" for a healthier and even quicker alternative!

Freshly picked Meyer, Lisbon, and regular lemons from Kelley and Ilaria's backyard in San Francisco!

Chicken Piccata isn't a dish you would typically find in many Italian restaurants. My first encounter was at the Cheesecake Factory in San Francisco, a dish whose intense flavors soon grew into a craving that compelled me to try making at home. My adapted version is slightly lighter, however, without the addition of cream to the sauce. For an extra punch, I charred some lemon slices, which not only gives depth to the sauce but also looks gorgeous on the plate. But if you are really strapped for time, you can altogether skip the charred lemons and omit the dredging for the chicken breast. Just don't ever skip pounding the chicken breast though, as this will ensure even cooking and help making this dish ready in a flash. Enjoy!

What you'll need...

Zoodles make for a quick, healthy alternative

2 chicken breast, boneless and skinless
Salt and pepper
Flour for dredging
1 lemon, cut into thin rounds
1 teaspoon white sugar
2 tablespoons butter, divided
1 teaspoon vegetable oil
2 cloves garlic, minced
200 g brown mushrooms, sliced
1 large zucchini*, spiralized
1/3 cup dry white wine
1 heaping tablespoon capers
1 tablespoon fresh lemon juice
Fresh chopped parsley

*Note: Alternatively serve with your favorite type of pasta. Just skip the step of cooking the zoodles.

Directions...
1. Combine lemon slices and sugar in a bowl.

2. Butterfly the chicken breast. With one hand flat on top, slice horizontally into one side of the breast, starting from the thicker end and finishing at the thin point. Open the breast up like a butterfly, and slice into two cutlets. Repeat with the other breast. Place the chicken breast between cling film and pound thin to even thickness with a meat pounder. Season with salt and pepper then dredge in flour.

Haven't got a meat pounder? Make use of anything from rolling pins to pestles!

3. Heat a skillet over medium heat and add oil and one tablespoon of butter. Cook chicken until brown on both sides, remove from pan.

All in one skillet and ready in a flash, with no wiping or washing in between!

4. Add garlic and mushrooms and cook, stirring, until mushrooms are lightly browned and all moisture has evaporated, about 4 minutes. Add zucchini noodles to skillet and saute for a brief minute. Season with salt and pepper and remove from pan.

5. In the same pan, add the sugared lemon slices and let cook, flipping once, until both sides are lightly charred, about one minute. Reserve any liquid the lemon slices give off in the bowl for the next step.

The aroma of wine, tartness of lemons, and sharpness of capers meld beautifully with the richness of butter

6. Deglaze the skillet with white wine, scraping any browned bits off with a wooden spoon. Stir in capers, lemon juice, the lemony liquid, and remaining butter. (For a thicker sauce, mix equal parts flour or cornstarch and cold water and stir until a smooth paste forms. Whisk into sauce and bring to a simmer.) Return chicken and any juices to the pan and turn to coat with sauce. Serve with zoodles and mushrooms. Top chicken with charred lemon and drizzle with sauce and finish with a sprinkle of parsley. Buon appetito!

《檸香酸豆煎雞胸配意瓜麵》

材料：
無骨去皮雞胸      2 件
鹽和黑胡椒          適量
麵粉                       適量
檸檬                       1 隻，切片
砂糖                       1 茶匙
牛油                       1 加 1 湯匙
菜油                       1 茶匙
蒜瓣                       2 瓣，剁碎
啡蘑菇                  200 克，切片
意大利翠玉瓜*   1 大條
白酒                       80 毫升
酸豆                       1 湯匙
新鮮檸檬汁          1 湯匙
蕃荽                       適量，剁碎

做法：
1. 翠玉瓜用螺旋切片器切成絲帶狀備用。檸檬片和砂糖拌勻備用。
2. 雞胸肉開邊： 用一隻手按著雞胸，另一隻手持刀打橫切，開邊。蓋上保鮮紙，用肉槌輕拍至平均厚度。用鹽和黑胡椒調味，再沾上麵粉備用。
3. 燒熱易潔平底鍋，下 1 湯匙牛油和 1 茶匙油，中火將雞胸每邊煎約兩分鐘至金黃色，盛起備用。
4. 原鍋下蒜蓉和蘑菇，炒至收水，約 4 分鐘。加入翠玉瓜絲帶，迅速炒 1 分鐘, 調味，盛起備用。
5. 原鍋下檸檬片，煮至兩邊呈金黃色，約共 1 分鐘。盛起備用。保留碗子裡面的檸檬糖水。
6. 原鍋下白酒、酸豆、新鮮檸檬汁以及保留了的檸檬糖水、和其餘 1 湯匙牛油。（喜歡比較濃稠的汁的話可以打獻）雞胸回鍋，將兩邊沾上醬汁後連同蘑菇、翠玉瓜意粉和檸檬片上碟，淋上醬汁再撒上蕃荽碎即成！

*備註：不用意瓜的話，也可用傳統意大利粉代替啊！

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